Ingredients:
3 eggs,add in 1/4 tsp salt,made into omelet ,shredded
1 jicima(sengkung or turnip) shredded
300 gm chicken shredded
250 gm small shrimp,shelled
2 tsp salt
2 tsp ground white pepper
1 tsp chicken stock granules
3 cloves chopped garlic
4 tbsp oil
1 Romanian / iceberg lettuce wash and drain
1/2 fried shallot
1 packet lumpai wrapper (spring roll wrapper) about 10 pieces (steam or heat up in microwave for 1 min)
Optional: fried bean curd and bean sprout
Sauce:1/4 cup tim-cheong (sweet beans sauce) or hoisin sauce or 5 tbsp chili sauce*optional
Recipes:
1.Heat skillet at medium heat,add in oil,then chopped garlic.Stir-fry garlic until lightly brown,then add in shredded chicken ,shrimp and divided half seasoning.Fry for 1-2 minutes,then dish out to a small bowl,set aside.
2.Use the same skillet fry jicima until soft and almost dry,then add in seasoning.Dish out and set aside.
3.Place 1 piece of popiah skin on a board or plate,brush 1 tbsp tim-cheong and 1 tsp chili sauce on the skin,then take 1/2 piece lettuce leaf and put on the brush popiah skin.2:Dish 1 tbsp filling or more onto the lettuce leaf,then add some shredded eggs,and fried shallot on top of the filling.
4.Roll up tightly,fold both end, cut into pieces and serve
Wednesday, October 21, 2009
Tuesday, October 13, 2009
Healthy Vegetarian Shepherd Pie
Ingredients
4 russet baked potatoes peeled and cooked
2 teaspoons olive oil
4 cloves garlic, chopped
1 medium onion, chopped
1 cup of vegetable broth
3/4 cup milk
1 head broccoli, chopped or grated, stems
2 carrots, chopped or grated
2 celery ribs, chopped
1 teaspoon cornstarch plus 1 teaspoon flour
Steps:
Mash cooked potatoes with as much milk as you need to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, and celery and cook until veggies start to wilt.Add the broth and milk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat.
Oil the a 8"x8" baking dish and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.
4 russet baked potatoes peeled and cooked
2 teaspoons olive oil
4 cloves garlic, chopped
1 medium onion, chopped
1 cup of vegetable broth
3/4 cup milk
1 head broccoli, chopped or grated, stems
2 carrots, chopped or grated
2 celery ribs, chopped
1 teaspoon cornstarch plus 1 teaspoon flour
Steps:
Mash cooked potatoes with as much milk as you need to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, and celery and cook until veggies start to wilt.Add the broth and milk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat.
Oil the a 8"x8" baking dish and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.
Ang Ku kueh
Pastry skin:
500g glutinous rice powder
1 orange sweet potato peeled, steamed and mashed.
6 tbsp sugar
6 tbsp oil
200ml cold water
200 ml warm water
1 pc of pandan leaf
Filling:
300g split mung beans, soaked overnight
5 tbsp sugar
3 tbsp oil
To prepare filling,steam mung beans over boiling water for 30 minutes. Combined steamed mung beans and oil in a pan and stir continuously over a medium heat until beans and sugar form a smooth texture and does not stick to hand. Set aside to cool
To make the pastry skin:Combine all the ingredients together and adding a small amount of water each time to knead until a smooth dough is obtained. Form dough into balls to fit the size of the mould.
Flatten a piece of dough to ½ cm thick with hand and put a ball of filling in the centre and wrap the pastry skin around the filling to cover it completely. Roll it lightly in the palms to smoothen the surface. Dust the mould lightly with glutinous rice powder and press the ball into the mould. Dislodge the uncooked angku from the mould by tapping the side of the mould on the table. Place the Angku on a lightly greased pandan leaf and steam over medium heat for 10-15 minutes
500g glutinous rice powder
1 orange sweet potato peeled, steamed and mashed.
6 tbsp sugar
6 tbsp oil
200ml cold water
200 ml warm water
1 pc of pandan leaf
Filling:
300g split mung beans, soaked overnight
5 tbsp sugar
3 tbsp oil
To prepare filling,steam mung beans over boiling water for 30 minutes. Combined steamed mung beans and oil in a pan and stir continuously over a medium heat until beans and sugar form a smooth texture and does not stick to hand. Set aside to cool
To make the pastry skin:Combine all the ingredients together and adding a small amount of water each time to knead until a smooth dough is obtained. Form dough into balls to fit the size of the mould.
Flatten a piece of dough to ½ cm thick with hand and put a ball of filling in the centre and wrap the pastry skin around the filling to cover it completely. Roll it lightly in the palms to smoothen the surface. Dust the mould lightly with glutinous rice powder and press the ball into the mould. Dislodge the uncooked angku from the mould by tapping the side of the mould on the table. Place the Angku on a lightly greased pandan leaf and steam over medium heat for 10-15 minutes
Thursday, September 24, 2009
Most wanted Laksa Recipe
Ingredients
1 packet of Sarawak laksa paste (sambal)
1 tin of santan (coconut milk)
1 stalk of lemon grass
1 tsp belancan
Bee hoon
prawns
chicken meat
eggs
bean sprouts
cucumber
fish cake
Cook the laksa paste in 1.5 litres of water in a pot for half an hour (until it reduces to 1 litre of gravy). After it boils, filter and add coconut milk and lemon grass. To enhance the taste, add belancan paste or prawn paste.
Boil chicken meat and shred them. Fry the eggs in thin layers and cut them into narrow, long slices. Boil remaining ingredients such as bee hoon, prawns, and bean sprouts and put in separate dishes.
Put in bee hoon and other ingredients in a bowl and add in the gravy.
Serve with lime and sambal belacan.
1 packet of Sarawak laksa paste (sambal)
1 tin of santan (coconut milk)
1 stalk of lemon grass
1 tsp belancan
Bee hoon
prawns
chicken meat
eggs
bean sprouts
cucumber
fish cake
Cook the laksa paste in 1.5 litres of water in a pot for half an hour (until it reduces to 1 litre of gravy). After it boils, filter and add coconut milk and lemon grass. To enhance the taste, add belancan paste or prawn paste.
Boil chicken meat and shred them. Fry the eggs in thin layers and cut them into narrow, long slices. Boil remaining ingredients such as bee hoon, prawns, and bean sprouts and put in separate dishes.
Put in bee hoon and other ingredients in a bowl and add in the gravy.
Serve with lime and sambal belacan.
Dim Sum Siew Mai
My recent project is to make one of my favourite dim sum ie. steam siew mai.
500g minced chicken
5 mushroom soaked and chopped
5 water chestnuts
200g prawns chopped
Round shaped fresh wanton skin
Some green peas or carrot cubes (for garnish)
seasoning: 1tsp salt, 1tsp soya sauce, pepper, 1tsp corn flour, 1/2 tsp sesame oil
Mix all the above and place enough filling into the centre of the sheet of the wanton skin, gather the edge and shape it. Press a green pea and a small cube of carrot into the tops. Place dumpling in plate and steam over high heat for 10-15 mins till cooked. Serve warm with chili sauce.
500g minced chicken
5 mushroom soaked and chopped
5 water chestnuts
200g prawns chopped
Round shaped fresh wanton skin
Some green peas or carrot cubes (for garnish)
seasoning: 1tsp salt, 1tsp soya sauce, pepper, 1tsp corn flour, 1/2 tsp sesame oil
Mix all the above and place enough filling into the centre of the sheet of the wanton skin, gather the edge and shape it. Press a green pea and a small cube of carrot into the tops. Place dumpling in plate and steam over high heat for 10-15 mins till cooked. Serve warm with chili sauce.
Tuesday, September 22, 2009
Pan Mee Soup
Made Pan Mee once before and am still adjusting the following recipes. Let me know if you have some good idea to improve the taste of the following recipe.
Noodle dough:300 gm all purpose flour, 1/2 tsp salt, 1 egg, 160 ml(2/3 cup) water (please adjust)
Method:
1. In a big mixing bowl, add your flour, Add your egg, half of your water, salt in.
2. Mix well. Be careful not to add to much water. Just start kneading slowly until you get a nice firm smooth dough. Leave for an hour before you cook it.
Assembly of pan mee
Halve the noodle dough and roll it to about one centimeters thick. Pick the dough up and start tearing it into ununiform pieces into the boiling pot of broth.
Meet sauce
Heat pan with 1tsp oil and the sesame oil (1/2 tsp), and add garlic. Saute the garlic until fragrant or until it turns slightly opaque and then add your mushroom. Add 250g minced chicken in and some pepper. Cook the chicken mince until most part of it are opaque. Add 3 tsp oyster sauce, 1/2 tsp dark soya sauce, in except water. Stir to mix well. Add 250ml water and let the sauce come to a boil. Let it simmer for about 10 minutes before taking it out of the heat into a bowl.
Soup
Add ikan bilis/chicken stock and water. Add pepper and salt to taste.
If you have some green veggies like bok choy or moni leaves or choi sim, you may add so now. Scoop the noodles and veggies up into a bowl and serve with a topping of meat sauce and fried anchioves.
Noodle dough:300 gm all purpose flour, 1/2 tsp salt, 1 egg, 160 ml(2/3 cup) water (please adjust)
Method:
1. In a big mixing bowl, add your flour, Add your egg, half of your water, salt in.
2. Mix well. Be careful not to add to much water. Just start kneading slowly until you get a nice firm smooth dough. Leave for an hour before you cook it.
Assembly of pan mee
Halve the noodle dough and roll it to about one centimeters thick. Pick the dough up and start tearing it into ununiform pieces into the boiling pot of broth.
Meet sauce
Heat pan with 1tsp oil and the sesame oil (1/2 tsp), and add garlic. Saute the garlic until fragrant or until it turns slightly opaque and then add your mushroom. Add 250g minced chicken in and some pepper. Cook the chicken mince until most part of it are opaque. Add 3 tsp oyster sauce, 1/2 tsp dark soya sauce, in except water. Stir to mix well. Add 250ml water and let the sauce come to a boil. Let it simmer for about 10 minutes before taking it out of the heat into a bowl.
Soup
Add ikan bilis/chicken stock and water. Add pepper and salt to taste.
If you have some green veggies like bok choy or moni leaves or choi sim, you may add so now. Scoop the noodles and veggies up into a bowl and serve with a topping of meat sauce and fried anchioves.
Saturday, September 19, 2009
Easy and Simple Lasagna
I have used the following recipes and baked chicken lasagna twice already. The recipe gives a good taste. Must try :)
Serves: 2
4 pieces of Instant Lagsana
1 tsp oil
1 onion finely chopped
1 carrot finely chopped
1 clove of crushed garlic
250g mince chicken
1 tin of Hunt's lasagna sauce
1 tsp butter
1 tsp of plain flour
1 cup of mik
65g mozzarella cheese
Heat oil in a sacepan, add onion, garlic and carrot cook until soft. Add chicken mince, cook till brown. Stir in Hunt's lasagna sauce . Season with salt and pepper and nutmeg. Cover and cook gently for 20 minutes.
Cheese sauce.Melt butter in a separate saucepan, stir in flour and cook for 2 mins over gentle heat. Revmove from heat stir in milk. Return to heat stir until thick and smooth. Season with salt and pepper and add mozzarellla cheese, stirring over low heat until cheese melts.
Preheat oven to 180°C. Pour in meat sauce into lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces ending cheese sauce layer. Sprinkle with parmesan cheese bake in over for 35 to 40 mins.
Serves: 2
4 pieces of Instant Lagsana
1 tsp oil
1 onion finely chopped
1 carrot finely chopped
1 clove of crushed garlic
250g mince chicken
1 tin of Hunt's lasagna sauce
1 tsp butter
1 tsp of plain flour
1 cup of mik
65g mozzarella cheese
Heat oil in a sacepan, add onion, garlic and carrot cook until soft. Add chicken mince, cook till brown. Stir in Hunt's lasagna sauce . Season with salt and pepper and nutmeg. Cover and cook gently for 20 minutes.
Cheese sauce.Melt butter in a separate saucepan, stir in flour and cook for 2 mins over gentle heat. Revmove from heat stir in milk. Return to heat stir until thick and smooth. Season with salt and pepper and add mozzarellla cheese, stirring over low heat until cheese melts.
Preheat oven to 180°C. Pour in meat sauce into lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces ending cheese sauce layer. Sprinkle with parmesan cheese bake in over for 35 to 40 mins.
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