Monday, October 29, 2007

Durian Glutinous Rice

My intial plan for the durian pulp was interupted as the ingredient for the intended dessert was spoilt, so I have to do something to used up the durian pulp before it spoilt or stinks the whole fridge. Got this recipe from one of those small books that's available in major book stores.

300g glutinous rice
150ml thick coconut milk
200g durian pulp

40g sugar
50ml pandan juice


1. Rinse and soak glutinous rice in water for 2 hour. Rinse, drain and steam for 20-25min.

2. Combine steam glutinous rice with coconut milk and seasoning. Cook till fairly dry in pot then
add the durian pulp and cook till the mixture becomes a sticky ball. Remove and let it cool.
Spoon mixture into a small cup.

-Pandan juice, blend 4 pieces of pandan leaf with water, strain the mixture.

Wife Cake (Lao Po Bing)

This is the second time I did this recipe and still the same problem, the skin is abit too thick, I did reduce the sugar for the filling because I feel the wintermelon strips are quite sweet already. Will try another recipe next time when I have the mood...

Tuesday, October 23, 2007

Chilli Sotong

I always like sotong dish no matter how its cook and want to cook this dish long ago. Kenny bought 2 sotong when we were at the market last weekend. He suggest to cook sotong fritter but I thought cook it with chilli will be better match the briyani dishes. Cook the sotong with the sambal chilli that I done sometime ago.

Nasi Briyani

Want to use up the pack rendang paste before it expire, thinking that since have some balance basmati rice, so try cook the briyani rice from scatch, after putting the colour into the rice then realise that I have totally forgotten about the saffron. Reference from Leong Yee Soo's recipe, I cook about half the recipe, as for the pickle I create my own with reference from another recipe.

Chicken Rendang:

Cut the ½ kg chicken into big chunks, rinse and set aside. Pan fry the chicken with a little oil till brown. Pour in Brahim rending paste and pour in 250ml water and let it simmer for 20min or till the meat is tender.


A few slice ginger
1 tbsp chopped garlic
4 shallots, thinly sliced

5 cm cinnamon stick
8 cardamons, lightly bashed
6 cloves

600g Basmati rice, washed and drained
55g ghee

1 ½ tsp salt
1.1 litre boiling water

Colouring for rice:
Mix 1 tsp yellow food colouring with 4 tbsp water

1. Heat wok with ghee to fry A) till lightly browned, add in B and stir fry for ½ minute. Add in the rice. Stir the pan till oil is absorbed into rice.

2. Pour in the boiling water and the seasoning. Cook rice in an electric rice-cooker till dry and fluffy. Do not stir while cooking.

3. Remove lid and sprinkle the yellow colouring mixture over rice. Wait for 5 minutes. Remove from heat, loosen rice, mix colour evenly. Serve with chicken and pickle.


200g pineapple ( cut into wedge)
200g cucumber (sliced)
100g carrot (sliced)
2 chillies (discard seed and sliced)
50ml water
50ml vinegar
2tbsp sugar
1 tsp salt

Stir together water, vinegar, sugar and salt. Mix pineapple, cucumber, carrot and chilli in a bowl. Add in vinegar solution and mix well. Set aside in the fridge for ½ hr before serving.

Friday, October 19, 2007

Crispy Fish Roll

Wanted to do some change to the usual fish dish hoping that the kids will like the change as they don't really like steam fish nowsaday, so adapt the recipe in Fu Pei Mei's book. As I don't have the recommended tofu skin from the look of the picture in the book, so just use tofu skin for wrapping nyoh hiang. Well....Randal still prefer steam fish to this one and Trenyce only ate about a quarter of a roll, think I better stick my usual way cooking fishes...

400g white meat fish fillets
4 water chestnuts
Dry beancurd wrapper
1 tbsp flour
½ tbsp cold water
oil for deep fry

1 tbsp chopped parsley
1 tsp chopped ginger
2 tbsp egg white
1/3 tsp salt
1 tsp wine
2 tbsp cornstarch
1 tsp sesame oil
¼ tsp black pepper

1. Cut fish into thick strips (about 2.5cm long). Place into a bowl. Add chopped water chestnuts, and seasoning. Mix thoroughly, let it rest for ½ hour.

2. Cut the dried tofu wrapper into a rectangular shape. Whip the wrapper surface with a clean wet cloth to remove the salt on the surface of it.

3. Place some fish mixture on it, roll it into a tight roll, fold in the two side and seal the edge with flour paste and then place on a plate (with the edge side face down to seal it tightly).

4. Heat the oil in a pan to about 140°C. Deep fry the fish roll over medium heat until it is thoroughly done and golden brown.
Remove it from oil and cut it into 4 cm pieces. Serve warm with some chilli sauce.

Fried Chicken Fillet with Black Vinegar

This is one of the two new recipes I tried for Saturday's dinner, taste of the dish was not sour compare to smell when cooking it...

4 pieces of chicken thigh meat (debone)
2 star anises,
50g toasted sesame seeds

½ tbsp ginger juice
½ tbsp shaoxing wine
½ tsp sugar
¼ tsp cinnamon powder
½ tsp salt
½ tbsp light soy sauce

Sauce (mix well)
2 tbsp sugar
1 tbsp tomato sauce
2 tbsp “chik kong” black vinegar
1 tbsp chilli sauce
300ml water

1. Rinse the chicken thigh meat and pat dry. Cut thinly into slices, mix with marinade for 1 hour. Deep fry into hot oil over high heat until golden in colour. Remove and drained, set aside.

2. Preheat the wok, pour in the sauce and add in the star anises, bring to boil, place in prefried chicken slices, stirring constantly over high heat until the chicken pieces are well coated with sauce, and slightly absorbed. Dish up and sprinkle with sesame seeds. Serve hot.

Wednesday, October 17, 2007

Pickle Onion with Mango

Kenny suggested to add some mango to the pickle onion when I did it last time, manage to bought a not so ripe mango last weekend. He said the dish taste better with mango...

1 large Brown Onion, thinly sliced
1 tbsp lime juice
1 tbsp sugar
1 red chilli – remove seed and chopped
1 unripe mango - slice into strips

Toss onions with lime juice and sugar. Allow to steep for an hour, tossing at the intervals. Drain the pickle onion, toss in the chopped red chilli and mango stips and mix well.

Orange Cup Cake

Trenyce kept asking for cup cakes after watching it on TV last week, tried my best to fulfill her request with my not so good icing skill, she say she want to help so I let her sprinkle the colourful beads/alphabet and top with the flowers...

120g unsalted butter, soften
120g caster sugar
185g self raising flour
125 ml orange juice
2 tsp vanilla essence
2 eggs
3 tbsp grated orange rind

Icing (used 2 portion to do piping on the cake)
60g unsalted butter, softed
90g icing sugar
1 tbsp orange juice

1. Preheat the oven to 180°C. Line muffin tray with paper cases. Place butter, sugar, flour, juice, vanilla and eggs in a bowl and beat with electric beaters on low speed for 2 minutes, or until well mixed. Increase the speed and beat for 2 min, or until smooth and pale. Stir in orange rind. Spoon batter in to cases and bake for 20min, or until golden. Transfer to a wire rack to cool.

2. For the icing, beat the butter in a bowl with electric beater until pale. Beat in half the icing sugar, the juice, then the remaining icing sugar. Spread over the cake, or decorate as desire.

Tuesday, October 16, 2007

Stir fry Clam with Bulgogi sauce

Was craving for spicy la-la few weeks ago, so use the balance bulgogi sauce in the fridge to cook this easy to cook and taste delicous dish.
I add some shredded ginger to blanch the clam in order to make sure the sand in it was clean thoroughly. Then saute some chopped garlic with a little oil and pour the clam back to the wok and add in bulgogi sauce, 1 tbsp water and 1 tbsp wine. Let the clam simmer for a while till the clam are all cook and dish up.

Thursday, October 4, 2007

Marble Chiffon Cake

Have not done chiffon cake for a long time. Got some free time during last Saturday afternoon, so try this recipe which was in my to do list long ago...

5 egg yolk
50g castor sugar

80ml corn oil
80ml water
½ tsp vanilla essence

6 egg white
70g castor sugar
¼ tsp cream of tartar

105g superlite flour / cake flour
3g baking powder

15g cocoa powder
30ml hot water

1) Beat A till light yellow colour.

2) Warm B over hot water then add into A and mix well.

3) Sift D 2 to 3 times. Add into step 2 and mix well.

4) Mix E till well combined.

5) In a separate bowl, beat egg white till bubble, add in cream of tartar and beat till white form, then add in sugar over 3 interval, then beat the egg white till stiff peak.

6) Add 1/3 portion of egg white to the egg yolk mixture, lightly mix it together, then add the egg yolk mixture back to the rest egg white and lightly mix well.

7) Remove ¼ portion of mixture from step 6 in a bowl, add in cocoa mixture and mix till well combined.

8) Pour some plain batter into tube pan, then pour some cocoa mixture into pan, follow by rest of plain batter, then pour in the rest of the cocoa mixture. Level out the batter with a spatular.

9) Lastly hold the tube pan few inches away from the table and drop it on the table with a ‘bang’.
Bake the cake in preheated 180°C oven for about 40min or till fully cooked.

Siew Mai

Did this dim sum dish again with the intention to practise perfecting the wrapping of the dumpling. Randal like it so much that he ate about 10 pieces within a few minutes...LOL. This time I use Leong Yee Soo's recipe with a little modification.

1 tsp cooking wine
1 tbsp light soy sauce
½ tsp salt
1 tsp sugar
½ tsp sesame oil
2 tsp cornflour
1 tbsp ginger juice
1/2 small egg
1 tbsp chopped spring onion

250g minced pork
100g prawns, shelled, deveined and cut

some chopped carrot
square egg skin (wan tan skins), obtainable from local supermarket

1. Mix A in a bowl. Add B. Mix well and let it rest in the fridge for about ½ hour.

2. Cut off the four corners of the egg skins. Place about 1 ½ tsp of the meat mixture in the centre of the each skin. Enclose filling with egg skin, so the top filling is seen. Flatten base of each siew mai. Spoon some chopped carrot on the top as garnish.

3. Steam over rapid boiling water for 7 min or till cooked. Serve hot with chilli sauce.

Monday, October 1, 2007

Crispy Chicken Wings

Almost forgot that I have tried this recipe before, this round I added wine and some ginger juice to marinade it, it taste better than last time. Recipe from Danny Cheok's class.

Ingredients A:
5pcs. Chicken wings marinate with 1 tsp salt, ½ tbsp sugar, ½ tsp pepper, 1 tbsp cooking wine and 1tbsp ginger juice for at least 1/2 hour.

Ingredients B:
1 egg whisked

Ingredients C: (mix well)
100g self-raising flour
25 g rice flour
1 tsp pepper powder
2 tbsp chicken stock powder

1. Dip chicken wings in ingredients B and coat with ingredients C.
2. Drop into hot oil and deep fry till golden brown.

Teriyaki Prawn

Kenny suggested to cook this dish last Saturday, actually wanted to do a yakitori style but found that the satay sticks were all spoilt, so just cook it with the usual DIY teriyaki sauce...