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

Ingredients:
18 mid joint chicken wings

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

3tbsp tapioca flour

Method:
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.




Ingredients:

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

Method

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.

Sauce:
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

Method:

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....

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

Stuffing:
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

Method:
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.

Merry Christmas To All!

Have not made logcake for a long time, the thought of making it have been lingering in my mind these few day. So finally did a simple chocolate logcake this afternoon for my family...

Ingredients:

Cake:

1 egg

2 egg yolk

50g icing sugar

2 egg white

40g caster sugar/fine sugar

40g cake flour

10g cocoa powder

1 tsp vanilla essence

1 tbsp corn oil

some chopped walnut

Cream:

50g chocolate coverture

200g whipping cream (whipped till peak)

Method:

Cream:

Melt chocolate coverture over double boil. Add melted chocolate into whipped whipping cream, mix till well combined. Place in fridge till later use.

Cake:

1. Sift icing sugar. Mix cocoa powder and cake flour, sift 2 to 3 times, set aside.

2. Beat whole egg, egg yolk and icing sugar till pale yellow color. Mix oil and vanilla essence, add into egg yolk mixture.

3. Beat egg white till form, add in caster sugar in 3 portion, beat till stiff peak form.

4. Mix flour mixture into egg yolk mixture, mix well.

5. Add half portion of egg white into 4) mix lightly till well combine, pour the mixture back into the balance portion of egg white and mix well.

6. Lined pan (24x28cm) with baking paper. Pour batter into pan and bake at 200 deg C for 12-15min.

7. Remove cake from oven, place it on a cooling rack and let it cool down completely.

8. Remove the baking paper, place the cake on another shit of baking paper larger than size of the cake. Spread some chocolate cream on it, sprinkle some chopped walnut. Roll the cake using the baking paper. Spread more cream on the cake, then use a fork to create the lines on the cake. Decorate as desired.

Rainbow Tangyuan

Sunday was dong zhi (冬至）, the kids had requested to make multi color tang yuan and Trenyce requested to add nutella into her tang yuan. Trenyce help me to form half of the tang yuan balls, I didn't teach her how to do and to my surprise her tang yuan was quite well done. I did 2 type of simple soup base, one was using canned peanut, the other was clear soup with brown sugar for the kids.

Ingredients (tang yuan):

400g glutinous rice flour

330ml warm water (approx.)

edible coloring (optional)

Method:

1) Place glutinous rice flour into a big mixing bowl, add water a little at a time till it form a dough, knead the dough for about 15min. Cover with dough with cling wrap or cloth for 15min.

2) Split the dough into portion and add a little color into each portion and knead the dough till the color is evenly distributed.

3) Roll the dough into a long rod, take a small portion and form into balls by rolling it between two palms.

4) Boil a pot of water, add sugar to taste, add in tang yuan into the boiling water. When the tang yuan floats, its done. Serve warm.

Rainbow Agar Agar

I made this agar agar for my mum's birthday, she didn't want a cake. This agar agar was quite popular among the family during the gathering.

Kuih Lapis

This recipe is nice but abit short, I followed the recipe recomendation used 7" square tray still it came out quite short, I think 1.5 times the recipe will get a nicer height. Recipe from fenying's blog.