Thursday, August 30, 2012

Black Bean Garlic Chives with Prawns (豆豉韭菜花炒鲜虾)

I really loves this combination of Garlic Chives with Black bean sauce and I added some hot red chillies to spice up the dish. I think this dish is more 'Taiwanese style', I don't remember having such style of cooked veggies in Singapore. 

Usually my mom would just stir-fry Garlic Chives with Pork Belly. 
Hubba mentioned that he had never had Garlic chives in his home at all.
Is Garlic chives a acquired taste?
It is just not so common in Singapore household?
Let's see what I did ...

Wednesday, August 29, 2012

I couldn't resist B1G1 F21 ...

9 pieces for about USD63.00 which is like USD7 per piece.
It would be cheaper if I can choose another 2 pieces from B1G1 free but I couldn't so I select that purple long sleeve to top up for Free shipping @ USD50.00 ...

Still USD7.00 per piece is CHEAP to me!
Hope I can FIT!

Wednesday, August 22, 2012

Black bean sauce Beef (豆豉牛肉)

My plan is to try out 豆豉牛肉河粉 but horfun is sold out at most of the Asian supermarket here. 
So I just have to make do and practice with just the beef first ...
I marinated the beef for a few hours, but I think I 'under' marinated the beef.

Prep the all ingredients.

Saturday, August 18, 2012

Peppery Mushroom Chicken Pie

Hubba has a weird fetish with 'PIE'. 
And right after I am done with the Curry Chicken Potato Pie, he immediately suggested 'Pepper Chicken Pie'! And right after I am done with this Peppery Mushroom Chicken  Pie, he has already gives me ALOT of other suggestions! One at a time ...
Most of the 'recipe' online are the normal Chicken Pot Pie but I added lotsa of pepper to make them peppery! And I added only ingredients that we like! I omitted the usual corn, beans, or carrot. When I buy the commercial ones, I always spit them out one by one, hahaha!
To make them even easier for me to prepare and, no ways to refused his 'Pie' request; Hubba bought me a new 'toy'! A Cup Pie Set to make 4 Individual Pie which cost about USD18.00+.
Read on for my pictorials, and ingredient list.

Saturday, August 11, 2012

Curry Chicken Potato Pie

I have 1 sheet of leftover pie crust in the fridge, how?

Something simple and doable?
Recipe provided is 'estimation'!
Ingredient : 1x Chicken Thigh, 1x Potato, 3x ham, 1/2 Garlic, 1/2 Onion
Seasoning : 2 tbsp Curry powder, 1 tsp Tumeric powder, 2 tsp Coriander powder, 3 tbsp Ketchup/Sweet Chilli, 1/4 Milk+Whipping cream, Sugar and Salt.
I think the tumeric powder and coriander powder are optional la, don't know whether they make any difference or not.
Diced all ingredients, and steam the diced potatoes for 20minutes. Pan fried the diced chicken till abit charred and set aside. Saute garlic, onion and ham. Add sambal chilli (optional), chicken and rest of seasonings.
Read on for Part ii ...

Thursday, August 9, 2012

Potato Salad w Butter, Garlic, Mayo and Cilantro!

Not for the faint-hearted, health-conscious or dieters!
But it is definitely worth it ...
Few weekend ago, I randomly bought a packet of Honey Gold Potatoes from Kroger and found them extremely buttery and has just the right crunch for Potato Salad.
I had leftover potatoes and thought that I might just prepare some potato salad for hubby and this is what I blindly come up with, but I had used prawns the 1st time, and I today I am out of prawns. So I replaced the prawns with imitation crabmeat. (Psssst : prawns tasted so much better!)
Ingredient : 10 Honey Gold Potato, 2 Hard-boil Egg, 1 Clove Garlic, 1 bunch Cilantro, 2 Scallion, 1/3 packet Imitation Crabmeat, 2-3tbsp Salted Butter, Large Dollop of Mayonnaise, sugar and salt.
Wash the potatoes, diced them and then steam them for 20minutes with 2 eggs. Chopped up the garlic, Cilantro and Scallion. Pan fry Imitation crabmeat till abit charred and diced them up. After 20minutes, when the potatoes is ready, prep a big bowl and add the diced hardboiled eggs, crabmeat together with Potatoes and set aside.

Heat up the pan, melt the butter and add garlic. When the garlic turns brownish, add in Cilantro and Scallion. Let the greens, soak up the butter and garlic; stir fry abit and remove from fire, then add the butter mixture into the potato's bowl. Add Mayonnaise, sugar and salt for tasting.
Read on for more ...

Wednesday, August 8, 2012

Portuguese Egg Tarts again!(葡式蛋挞)

And this time, I never 'act clever'!

This time I just bought the instant pie crust from Walmart ...
It's not like I am trying to impress anyone right? 
Just some homebaked goodies for Hubba!
And I adapted the custard recipe from, 'The Pleasure Monger'.
Ingredient : 100ml Whipping Cream, 100ml Milk, 50gm Sugar, 2 eggs, 2 yolks, a pinch of salt, 1tbsp cornflour and 2 tsp of Vanilla Essence.
I double-boiled the milk/whipping cream and sugar, and after sugar melts. I remove bowl from double-boil and stir in eggs. Place the bowl back on double-boil, and add in cornflour and rest of ingredient. Stir till mixture abit thick and remove, set aside to cool.

Prep pastry into baking container. 
Sieve the custard mixture before adding them into the container. Preheat oven on broiler and baked for 10-15minutes on middle rack till custard burnt. If after 10-15minutes, the top of custard still yet to burnt, maybe you can move the baking tray to top of the rack.
Read on for more ...

Tuesday, August 7, 2012

Chwee kueh (Steamed rice cake w Preserved Radish)

Update : Hubba says, "好吃!".
I cannot contain my excitement and had to blog it even before Hubba tried them!
It is so exciting when I can replicate a very OLD SCHOOL recipe. We always 'tabao' Chwee Kueh for breakfast when we are in Singapore, and you are so reliant on the convenience of everything in Singapore, you cannot imagine, "Huh, so easy?". But of course you cannot compare yourself to 老字号 in Tiong Bahru, I know (roll eyes) ...

But if there is a 50% taste and look-alike, I can be very happy too, right?
I adapted the Chwee Kueh recipe from Kitchen Tigress, because she only used 150gram of Rice flour. There are only 2 of us, so I do not need to do, too big a batch! But I am out of Wheat Starch (Tang Mien Flour), so I ...
Ingredient : Rice Flour 150gram, 1tbsp Cornstarch, 1 tbsp Tapioca Starch, 1/2 tsp Salt and 2 tsp Sesame oil. 200ml of Cold water and 500ml of boiling water.
Click below to Read on for for my step by step Pictorials.

Sunday, August 5, 2012

Braised Beef Tendon (红烧牛筋)

I used to wonder where the 'RED' colouring from '红烧' comes from, and after doing it  myself; I still don't understand where the 'redness' comes from? Does it comes from the 辣瓣酱? If don't add in the 辣瓣酱, will it still be this red? 

Look at this bowl of RED GLOOEY GOODNESS ...
This is the forgotten Beef tendon from yesterday!
And tendons are supposed to be pack FULL of COLLAGEN!
Collagen are essential for your SKIN repair and also helps with JOINT movement acting as the 'lubricant for you joint, and yadayadayada ~
But the most important factor, they taste FREAKING GOOD!
It took me almost 2hour to braised the tendons with the "Braised Broth" from yesterday!
But it turns out good, almost like the ones we eat almost every chance we have @ JS Chen Dim Sum Restaurant!

And this is our very Taiwanese Dinner and lunch for the day ...
The broth is really THICK and Mooo-ey ~
We agree that the broth taste so much better on the 2nd day!
I think we still have to have another 2 meals of  台湾红烧牛肉面 to finish everything; the price of trying out new dishes!

Saturday, August 4, 2012

Taiwan Style Braised Beef Noodle Soup (台湾红烧牛肉面)

This has been on my to-do list for like a few years because Hubba LOVE love LOVE them and when we go to a Chinese restaurant for Noodle soup, he would alway choose this dish; ALWAYS! And I am waiting to buy a Pressure cooker before I try them.

After looking through the internet, I try out the dish based loosely on this 2 recipes on youtube;
I didn't measure out anything, please refer to video for exact measurement.
Ingredient :
1) Meat : Beef Shank (牛键子), Beef bones and Beef tendon.
2) Aromatics : Scallions, Garlics, Onions, Ginger.
3) Seasoning : Broad Bean Paste (豆瓣酱), Spicy Broad Bean Paste (辣瓣酱), Red Pepper salt and White Pepper powder.
4) Extras : Radish and 卤味包 (Braised Seasoning pack). 
Oh and we gotten a packet of 酸菜.
Typically in Taiwan's foodstall, there will always be a tub of 酸菜 on the table and they eat 酸菜 with everything; even with 卤肉饭! So to make everything seems SO AUTHENTIC, please make sure it is 酸菜.
The beef tendon is EXTRA, just an experiment but for some reason I didn't add in!
Prep all individual ingredient and set aside.
Blanched the Beef Bones and Shank, and diced the Shank to bite size.
Stir fry the aromatics to abit charred, this will bring out the taste of the aromatics.
(Scallions, Garlics, Onions, and Ginger)
Read on for more ...


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