Friday, January 16, 2009

Pan Fried Prawn with Gravy

I was in the mood to try different recipes so since there were prawns available the other day, I pick this recipe which was easy to follow, its not spicy as I removed the seeds of the chilli.

500g Prawns
½ big onion (chopped)
3 pip garlic (chopped)
a few slice of ginger (chopped)
2 red chilli (chopped)

2 tsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
pinch of chicken stock granules
pinch of pepper
½ tsp dark soya sauce
150ml water

1. Clean prawns, coat with corn flour. Heat up wok with oil until boils, deep fry prawns until golden. Dish and drain, set aside for later use.

2. Heat up wok, add a little oil, sauté rest of the ingredients until fragrants. Return deep fried prawns to wok and pour in all seasoning, stir frisky until gravy is thicken. Serve.

Tuesday, January 13, 2009

Brioche Loaf

Recipe from the book 'Complete Cookery Breadmachine'. I like the butter fragrant when removing loaf from the loaf tin.

75ml milk
3 eggs
50g butter
3 tbsp caster sugar
½ tsp salt
450g strong white bread flour
2tbsp dried milk powder
1tsp instant dried yeast
100g sultanas or raisins (optional)

Remove the bread pan from the machine. Pour in the milk. Add the egg, butter, sugar and salt. Add the flour, making sure that the water is completely covered. Place the milk powder in one corner. Sprinkle the yeast over the flour. If your machine recommends that you add the dry ingredients first, simply reverse the order that you add them to the pan.
Fit the bread pan in the machine, set the programme to the basic setting, light crust, and press start. If using, add dried fruit to the pan when the machine beeps for extra ingredients, or about 5 minutes before the end of kneading.
When cycle is complete, switch off the machine. Using oven gloves, carefully remove the pan. Turn out the bread onto a wire rack to cool.

Saturday, January 3, 2009

Crispy Chicken with Lemon Sauce

Tried this dish for last weekend dinner from Jimmy Chua's Fest for Guest book. Thou I remove the chicken skin, it still turn out taste good. But the lemon sauce in the recipe is way too much.


3 chicken drumsticks (deboned)

1tbsp light soy sauce
½ tbsp cooking wine
1 egg yolk
¼ tsp salt
¼ tsp pepper

Deep frying batter
5tbsp corn flour
1 tbsp self raising flour
1 tbsp sesame seed

300ml water
3tbsp sugar
3tbsp lemon juice
½ tsp salt

Thickening glaze:
some cornflour
some water
(mix well)

1. Mix chicken with marinade well and leave for ½ hour.

2. Coat chicken in deep frying batter. Deep fry in hot oil over medium heat until golden brown. Remove and cut into slices. Arrange on a plate.

3. Bring sauce to the boil. Add thickening glaze and stir well. Bring to the boil again and pour over chicken. Serve.

Fried Soy Sauce Wings

I did this simple dish without referring to any recipe, just add the marinade according to my own feeling. Turn out quite good...LOL

18 mid joint chicken wings

1tbsp cooking wine
1tbsp sesame oil
1tsp salt
¼ tsp pepper
a few slice of ginger
1tbsp Japanese soba noodle sauce

3tbsp tapioca flour

1. Rinse wings and marinate it with the marinade ingredients and place in fridge for 2 hours.

2. Place the tapioca flour into the wings and mix well combined. Heat oil in wok. Add wings into oil and deep fried till golden brown color. Remove and place on plate. Serve.

Gado Gado

Kenny suggested to try gado gado sometime ago, so I trial it for Christmas dinner using Leung Yee Soo's recipe as a guide.


625g beansprouts
625g cabbage, diced
625g long beans, cut into 3.5cm length
2.7 L water
1tsp salt
1tbsp sugar
225g potatoes, boiled, peeled and cut into pieces
6 soya bean cakes, fried and cut into pieces
3 packets fermented soya bean cake (tempeh), fried and cut into pieces
10 hard boiled eggs, sliced
cucumber wedges


1. Boil separately: bean sprouts (1/2 min), cabbage (5min) and long beans(5min) in the water with 1tsp salt and 1tbsp sugar.
2. Lift and drain. Soak bean sprouts immediately in a basin of cold water.

A) 680g roasted peanuts, pounded
1 L water
10 tbsp sugar
1 ½ tsp salt

B) 15shallots
6 cloves garlic
1tbsp belachan
20-30 dried chillies

225ml oil
6-8tbsp vinegar


1. Boil A for 10min.
2. Grind B to a paste.
3. Heat oil in wok and fry paste till fragrant and oil comes through. Add 2. into 1. Stir, reduce the heat and let simmer for 10-15min. Add vinegar to taste. Remove from heat. Set aside sauce to cool.

To serve:
Place bean sprouts, cabbage, long beans, potatoes, soya bean cakes, tempeh on a plate. Garnish with sliced eggs and cucumber wedges. Serve with groundnut sauce separately.

Roast Chicken

Can't get turkey for last year's Christmas dinner, so did a roast chicken instead....

1 no. chicken
6 tbsp butter
1tsp sugar
1tbsp salt
1 tsp black pepper
1tbsp Dijon mustard
1tsp paprika
1tbsp oil

½ a carrot }
1 stalk celery } diced into small pieces
½ onion }
1 tsp garlic
2tbsp raisin
¼ cup white wine
½ cup stock
1pc cinnamon
dash of salt and pepper
1 small potato – boiled and mashed
½ cup of diced toasted bread

1. Rinse the chicken thoroughly, dried it with kitchen towel. Mix salt, black pepper, Dijon mustard, paprika and oil in a bowl. Rub it all over chicken, set aside.

2. Stuffing: Fry carrot, celery, onion and garlic with 2 tbsp butter, add in raisin, white wine, stock, cinnamon stick, salt and pepper, simmer for 5-6 min, add in the mashed potato and diced toasted bread, mix well and turn off fire.

3. Fill the cavity of the chicken with the stuffing, use satay stick to close up the cavity tightly. Place chicken in preheated 160°C oven, baked for 1hour, turn oven to 180°C and baked chicken for a further 10min, brush butter on chicken at 15min interval. Remove chicken from oven and let it rest a while before carving it.