Wednesday, 22 May 2019

Bean Curd Ginkgo Pork Tripe & Chicken Soup腐竹白果猪肚煲鸡汤












Ingredients:

1 no             Pork Tripe
1 no             Whole Kampong Chicken - Skin Out
2 tbsp           White Peppercorn
3 pcs            Dry Bean Curd - Wash & Soak It Till Soft & Cut In 2
100 g            Ginkgo
 3 lit             Water

Method:

  1)  Wash pork tripe with salt and vinegar.
  2)  Wash chicken and boil with water for 1 minute, rinse the chicken set aside.
  3)  Stuff 2 tbsp of white peppercorn inside the chicken.
  4)  Tie the one side of the pork tripe with string.
  5)  Stuff in whole chicken into the pork tripe and tie it up the other side with string again.
  6)  Fill water into the pot and place the whole pork tripe stuffed with chicken, ginkgo and bean curd.
  7)  Bring to boil, then lower the frame to continue to boil for 3 hours.
  8)  Take out the whole pork tripe stuffed with chicken and cut into small pieces.
  9)  Put back into the soup and bring to boil again.
10)  Serve it with rice.



Tuesday, 21 May 2019

Salted Chicken 盐焗鸡









Ingredients:
1 no         Whole Small Kampong Chicken鸡
1 pkt        Salted Chicken Seasoning 盐焗鸡粉
1 tsp         Salt盐
1 tbsp       Shaoxing Wine绍酒
1 stalk       Spring Onion葱
Few Slices Of Ginger姜片
2 slices      Dong Gui 当归片
2 pcs         Non Stick Baking Sheet
3 kg          Sea Salt粗盐
1 tbsp         Clove丁香
6 pcs         Star Anise八角
1 tbsp       Peppercorns花椒粒
Method:
1)  Wash and dry the chicken.
2)  Marinade the chicken with Salted Chicken Seasoning (盐焗鸡粉),salt and Shaoxing wine over night or at least 4 to 6 hours.
3)  Stuff the chicken with sliced ginger, Dong Gui and spring onion.
4)  Wrap the chicken with 2 pieces of non stick baking sheet.
5)  Fry the sea salt, clove, star anise and peppercorns till hot.
6)  Place the chicken inside and over with the sea salt.
7)  Cover the pot or pan and bake in low heat for 40 to 50 minutes.
8)  Once the chicken is done, off the frame and leave it inside till you serve it.

Monday, 20 May 2019

Steamed Chicken With Lotus Leaf 荷叶蒸鸡





Ingredients
500 g                 Kampong Chicken - Cut In Pieces
    1 tbsp            Oyster Sauce
    1 tbsp            Light Soy Sauce
    1 tbsp            Shaoxing Wine
    1 tsp              Ginger , Sliced it
    1 stalk           Scallion
    1 tsp              Sugar
 1/2 tsp              Salt
 1/2 tsp              White Pepper Powder
    1 tsp              Sesame Oil
    1 tbsp            Cornstarch
    1 pc               Lotus Leaf
Method:
1)  Marinate the chicken with light oyster sauce, soy sauce, Shaoxing wine, ginger, sesame oil, scallion, sugar, white pepper powder and salt in a large bowl.
2)  Then mix in cornstarch by hand until chicken is evenly coated.
3)  Wrap with Lotus leaf & steam it for 1/2 hour.
4)  Serve in hot.

Claypot Chicken Rice煲仔雞飯



Ingredients
For the rice:
     2 cups           White Rice
2 1/2 cups          Water
    1 tbsp             Oil
    1 pc                Chinese Sausage - Slice it
For Mushroom & Dry Shrimps:
  15 pcs             Dried Shiitake Mushrooms
   2 tbsp             Dried Shrimp - Soak it & Set Aside.
  3 nos               Sliced Small Onion
    1 tsp              Shaoxing Wine
 1/2 tsp              White Pepper Powder
    1 tbsp            Oil
For marinade:
500 g                 Chicken - Cut In Pieces
    1 tbsp            Light Soy Sauce
    1 tbsp            Shaoxing Wine
    1 tsp              Ginger , Grated
    1 tsp              Sugar
 1/2 tsp              Salt
 1/2 tsp              White Pepper Powder
    1 tbsp            Cornstarch
For the sauce:
    3 cloves         Garlic , Crushed it
    4 tbsp            Oyster Sauce
    2 tsp              Sugar
    2 cups           Vegetables (Optional)
    1 tbsp            Chopped Spring Onion
Method:
 1)  Rinse rice a few times and drain.
 2)  Soak the rice with water for 30 minutes.
 3)  Rinse shiitake mushrooms and add warm water to cover.
 4)  After re-hydrate slice the mushroom.
 5)  Heat oil saute the sliced small onion and dried shrimps follow by add in mushroom.
 6)  Add in some Shaoxing wine and white pepper powder. Set aside.
 7)  Marinate the chicken with light soy sauce, Shaoxing wine, ginger, sugar, white pepper powder and salt in a large bowl.
 8)  Then mix in cornstarch by hand until chicken is evenly coated.
 9)  Add 2 1/2 cups water & 1 tbsp of oil into the a clay pot and bring to boil.
10)  Drain rice and add into clay pot.
11)  Continue to cook and stir, until the water is almost absorbed by the rice, about 5 minutes. Cover and simmer over lowest heat for 10 minutes.
12)  About 10 minutes add in mushroom, dry shrimps, follow by chicken and top with sliced Chinese sausage.
13)  Cover the clay pot and turn to low heat continue to cook for 15 to 20 minutes or until the chicken fully cooked. (At this time don't open the cover)
14)  When the rice is ready drizzle the sauce on top of the rice.
15)  Garnish with chopped spring onion and serve with vegetable & rice.

Sunday, 19 May 2019

Braised Fish Head & Prawn In Claypot



Ingredients:
1 pc          Fish Head - Cut into pieces
9 pcs        Big Prawns - Peel it
1 pc          Ginger - Sliced it
1 stalk       Scallion - Chopped it
2 tbsp       Oil
1 tbsp       Shaoxing Wine
Marinate Sauce:
    1 tbsp           Oyster Sauce
    1 tbsp            Light Soy Sauce
    1 tbsp            Shaoxing Wine
    1 tsp              Ginger , Sliced it
    1 stalk           Scallion
    1 tsp              Sugar
 1/2 tsp              Salt
 1/2 tsp              White Pepper Powder
   1 tbsp             Sesame oil
For Garnish - Chopped Parsley
Method:
1)  Combine marinate sauce with fish head and prawn.
2)  Marinade for 15 minutes.
3)  Heat oil in a clay pot, add in sliced ginger and scallion.
4)  Put in fish head and prawn.
5)  Cover the clay pot, and cook for 10 minutes.
6)  Pout 1 tbsp of Shaoxing wine at the along side of the cover.
7)  Garnish with parsley and serve in hot.

Enzyme Recipe For House Cleaning


Ingredients:
10 nos Orange Rind
1 cup Sugar
2 lit Lukewarm Water (9 cups)
2 tsp Yeast (1 pkt)
Ferment for 2 weeks.



Saturday, 18 May 2019

红烧扣肉















Ingredients:
Pork Belly:
 3 kg            Pork Belly
2 stalk          Spring Onion
6 Slice         Ginger
1 tbsp          Rice Wine
 2 tbsp         Soy Sauce           
1 cup           Oil
                    Water
Sauce:
1/2 cup          Soy Sauce               
1/4 cup          Rice Wine
  3 stick         Cinnamon Stick
  6 pcs           Star Anise
 3 stalks        Spring Onion
6 sliced         Ginger
1 tsp             Sichuan Peppercorn
  1)  Boil pork belly with spring onion, ginger and rice wine for 1/2 hour.
  2)  Rinse it and use fork to pok the pork skin.
  3)  Rub soy sauce onto the pork and heat oil fry it.
  4)  After fry soak in cold water.
 5)  Slice the pork.
6)  Layer the slices pork into the bowl, then top with soy sauce, rice wine, cinnamon stick, star anise, spring onion ginger and Sichuan peppercorn.
12)  Steam for 2 hours.