印度加里三文鱼头 Indian Curry Salmon Fish Head

Ingredients:
     1 no           Salmon Fish Head - cut, wash & pat dry
     1 pkt           Instant Indian Curry Fish Paste
 200 ml           Coconut Milk
     2 cups       Water
     2 pcs         Brinjal, wash, cut 2' long
     8 pcs         Lady Finger 
     1 no           Tomato, cut into pieces

To Taste:
Soy Sauce

Method:
1.  Pan-fry brinjal and set aside.

2.  Heat oil stir-fry 1 pkt of instant Indian curry paste.

3.  Add in fish head & well combined with paste.

4.  Mix coconut milk with water, add into fish and bring to boil then lower the frame.

5.  Add in lady finger and tomatoes.

6.  Continuous to cook for 15 to 20 minutes or till fish head cooked.

7.  Add in brinjal and taste it with soy sauce.

8)  Served.

叉烧红长豆饭 Barbecued Pork Long Red Bean Rice

Ingredients:
2 cups     Rice, rinse it
3 cups     Water
500 gm    Barbecued Pork, sliced it
300 gm    Long Red Bean, cut 1/2" long
 1/2 cup   Chopped Parsley
Fried Onion
Light Soy Sauce

Method:

1)  Cook rice & long red bean with water in electric rice cooker.
2)  Once rice and long red bean cooked, add in barbecued pork & light soy sauce to taste.
3)  Cover rice cooker for 15 mins.
4)  Served the Barbecued Pork Long Red Bean Rice with chopped parley and fried onion.

土豆和鸡蛋沙拉 Potatoes and Eggs Salad

 Ingredients:

   1 kg       Potatoes, peeled & cut into chunk size
1/4 cup      Mayonnaise
   1 tbsp    Yellow Mustard
   2 tbsp    Extra Virgin Olive Oil
1/2 cup     Red Onion, finely chopped
1/3 cup     Chopped Chinese Parsley
   3 nos     Hard Boiled Eggs, peeled and chopped
Salt and freshly ground black pepper, to taste

Method:

1)  Put potatoes into large pot then cover with 1 1/2 inches of water.
2)  Season with salt, bring water to a boil then reduce to a low simmer.
3)  Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
4)  While cook potatoes, boil 3 nos hard boiled eggs.
5)  Once potatoes cooked add into ice water.
6)  Once cooled, drain it and well mix with chopped hard boiled eggs,
     chopped onion, chopped parsley, mayonnaise, yellow mustard,
     E.V.O.O, salt & ground black pepper.
7)  Gently stir to combine. (Try not to mash the potatoes).
8)  Refrigerate at least 30 minutes before serving.

柑橘汁混合沙拉 Mixed Salad In Citrus Sauces

Ingredients:
    1 box       Salad - Green & Purple Salad
  1/2 pkt       Baby Carrot
    3 nos      Japanese Cucumber
    1 box      Mixed Cherry Tomatoes - Red & Yellow
    1 box      Red Baby Radish
    1 pc        Fennel
    2 nos     Hard Boiled Egg
   2 cups    Croutons

For Sauces:
2 tbsp       Extra Virgin Olive Oil
4 tbsp       Mayonnaise
2 tbsp       Citrus Sauces
1 tsp         Dijon Mustard
1 tbsp       Lemon Juice
salt and Pepper, to taste

桂花糕 Osmanthus Jelly

 

Recipe inspired by NoobCook

Ingredient:
 
  13 gm      Konnyaku Jelly Powder
170 gm     Sugar
    5 tsp     Osmanthus Flower
    1 L         Water
    3 tsp     Wolfberries, slightly soaked in water

Method:

1)  Combine jelly powder and sugar in a medium pot and stir to mix evenly.
2)  Add in water gradually and stir to dissolve the mixture.
3)  Add in osmanthus flowers & bring to boil.
4)  Lower heat and simmer for 2mins.
5)  Add 2-4 wolfberries in each jelly mould, pour in some jelly solution.
6)  Let the jelly cool down to room temperature.
7)  Chill in fridge until ready to serve.

叉烧加厚骨 BBQ Pork Ribs In Cantonese Style

材料：

 2 公斤   加厚骨
 2 汤匙   李锦记叉烧酱
 1 汤匙   李锦记海鲜酱
 5 汤匙   蜜糖
  1 棵      香葱
10 粒      蒜头
  1 粒      大葱头
  1 块      生姜
 1 汤匙    酱油
 1 汤匙    高梁酒

做法：

1)  葱、姜、蒜头、大葱头洗净切块；加厚骨洗净切成长条，放上李锦记叉烧酱、
     李锦记海鲜酱、蜜糖、 酱油、高梁酒腌24小时。
2)  将腌好的加厚骨加入腌制时的汤汁和半碗水，用小火烧半个小时左右，
       改用大火，待汁浓时（约小半碗的汁）。
3)  将煮好的加厚骨沥干后，锅内放入少许油，再放入煮好的加厚骨，煎成枣红色捞出。
4)  将加厚骨盛入盘内，晾凉后，切成小块装盘，将锅里剩下的汁浇在肉上即可。

香兰蛋糕 Pandan Layer Cake

Recipe From Nasi Lemak Lover

  

For the Sponge Cake:

Pandan Layer Cake: 
250 g        Sponge Cake Mix
    4 nos     Eggs (large)
  50 g         Pandan Water or Pandan Coloring (Apple Green)
  80 g         Melted butter + 1 tsp Pandan Flavoring

Method:

1. Beat sponge cake mix with eggs till well combine.

2. Increase to high speed, slowly add in pandan water and beat for 10 mins.

3. Reduce speed to medium and beat for  1 min.

4. Reduce speed to low and beat for 3 mins.

5. Slowly add in melted butter and pandan flavouring.

6. Pour into 8” round cake tin.

7. Bake at preheated oven at 170 C for 45 mins.

8. Cool the cake on a wire rack. Slice into 3 equal pieces. Also trim off 1 cm from the side.

For Pandan Jelly Layer:
600 ml           Coconut Milk ( half grated coconut + water)
500 ml           Pandan Water ( 10pcs pandan leaves + water)-Should add extra 100 ml
120 g             Sugar - When add extra 100 ml water, increase 10 g of sugar
1/2 tsp           Salt
  85 g             Hoen Kwe Flour ( Indonesia green pea flour)
  10 g             Agar-Agar Powder ( I use Japanese Jelly Powder)

Method:

1. Mix Hoen Kwe flour and jelly powder together, slowly add in pandan water and mix well.

2. Add in coconut milk, sugar and salt, combine well.

3. Cook the mixture with low heat until cook or until the mixture start to have some bubbles and slightly turned thick.

4. Divide pandan jelly into 3 equal portions

To Assemble Pandan Layer Cake:

1. Wet one 8” round cake tin (removable bottom) with water, do not wipe it dry as to easy remove cake later.

2. Pour in 1st portion of pandan jelly (pour half first ) and place a piece of sponge cake on top (pour the balance). Repeat the rest of jelly and cake.

3. Once completed, store cake in the fridge for several hours or overnight. Inverted the cake (bottom become top) and decorate as desired.