Sunday, August 31, 2008

Fried pork slices with leeks



Ingredients
200g lean meat ( beef or pork , cut into very thin slices )
100g leek
1 fresh red chilli ( cut into small pieces )
2 shallots ( cut into thin slices )
3 slices ginger
1 tbsp oyster sauce
2 tbsp light soya sauce
1 tbsp corn flour
pinch of salt
some oil

Preparation
1. Put 1 tbsp light soya sauce and 1 tsbp corn flour to the lean meat and mix well.
2. Cut the leeks diagonally into very thin and long pieces.





3. Heat 3 tbsp oil in the saucepan .
4. Put in the shallots and ginger and stir-fry until fragrant.
5. Put in the lean meat and stir-fry till cook.
6. Add in the leeks, oyster sauce, 1 tbsp light soya sauce and pinch of salt to stir-fry for 5 minutes.
7. Add in the chilli and stir-fry to mix well.
8. Dish out to serve.






Omelette with leeks




Ingredients
3 eggs
50g leeks
1 tomato ( cut lengthwise to 10 pieces )
1 tbs oyster sauce
1 tsp light soya sauce
1/4 tsp salt
dash of pepper
some oil 

Preparation
1. Cut the leeks diagonally into thin slices.








2. Beat the eggs into the bowl containing the leeks.
3. Add oyster sauce, light soya sauce ,salt ,pepper and 1 tbsp oil to the egg mixture and mix well.







4. Heat up 4 tbsp oil in the saucepan. Swirl the saucepan to even out the oil.
5. Pour the egg mixture into the saucepan to cook for 3 minutes until the surface of omelette is dry.
6. Turn the omelette and fry until golden brown.
7. Dish out to serve with cut tomato.






Thursday, August 28, 2008

Salted vegetable and tau fu soup




Ingredients
200g salted vegetables ( cut into big slices )
150g lean pork ( cut into thin slices )
1 tomato ( cut lengthwise into 8 pieces )
1 carrot ( cut into thin slices )
1 pc soft tau fu ( cut into cubes )
1 stalk spring onion ( cut into small pieces )
1 tsp salt
dash of pepper

Prepartion
1. Boil 1.5 litre water in a pot.
2. Put in all the ingredients ( except the pork and tau fu) to boil.
3. When the water is boiling, add in pork and boil for 25 minutes over medium flame.
4. Add in the tau fu and boil for further 5 minutes.
5. Dish out into a bowl . Sprinkle some spring onions and serve hot.





Steamed yam cake




Ingredients
350g rice flour
200g yam ( cut into small cubes )
3 tbsp corn flour
100g dried prawn ( soaked and pounded)
10 chinese mushrooms ( cut into small cubes )
6 shallots ( cut into thin slices )
1 fresh red chilli
1 stalk spring onion
1 litre water
1 1/4 tsp salt
1 tsp five-spice powder
1 tbsp light soya sauce
2 tbsp oyster sauce
1/8 tsp pepper
Some oil
Preparation
1. Heat 6 tbsp oil in saucepan and stir-fry the shallots until golden brown. Dish out the shallots for garnishing later.
2. Put in the dried prawn and stir-fry till fragrant. Add in mushroom, yam, oyster sauce, light soya sauce, 1 tsp salt, pepper, five-spice powder and stir-fry to mix well.
3. Turn off the flame and set aside.


4. Put 1 litre water in a pot. Add in the rice flour, corn flour and 1 tsp salt.
5. Stir over low fire until the mixture thickens. Make sure it does not stick to the bottom of the pot.
6. Turn off the flame.





7. Add the yam into the batter and stir to mix well.









8. Pour the mixture on to a tray to steam for about 30 minutes till firm.








9. Garnish with chilli, spring onions and fragrant shallots.
10. Cut into rectangular pieces to serve.










Home-style steamed glutinous rice




Ingredients
500g glutinous rice ( for serving of 8 bowls)
200g pork fillet ( cut into small pieces )
150g dried prawn ( soaked )
10 chinese mushroom ( cut into thin slices )
4 shallots
1 stalk spring onion
2 tbsp oyster sauce
2 tbsp light soya sauce
1 1/2 tbsp dark soya sauce
1 tsp salt
1 tbsp corn flour
some oil

Preparation
1. Put 1 tbsp corn flour and 1 tbsp light soya sauce to the pork and mix well.
2.Heat up 6 tbsp oil and stir-fry the shallots until fragrant.
3. Add the dried prawn and stir fry for 3 minutes.
4. Add in the pork to stir fry for a while until half cooked.
5. Add in the mushroom, oyster sauce, dark soya sauce, 1 tbsp light soya sauce and salt and stir fry for 3 minutes.

6. Add in the glutinous rice and stir fry over low fire to mix well.
7. Make sure the glutinous rice does not stick to the bottom of the saucepan as you stir fry.






8. Add in water to the glutinous rice until the water level is just above the surface of the rice.








9. Use a wooded spoon to level the surface. The water level is about 2-3 mm above the surface of the rice. Make sure the rice is totally submerged.
10. Cook over very low flame until the water dries up.
11 .Turn off the flame.





12. Dish up the rice onto a tray or any container for steaming.
13. Sprinkle some water on the surface of the rice and steam the rice for 30 minutes.
14. Sprinkle some water from time to time ( about 3 times ) as long as the rice is not fully cooked ( the rice grains turn transparent when cooked ).



15. When the rice is cooked, it is very compact in the tray. Use a pair of chopsticks or a spoon to loosen the rice .
16. Dish out the rice to a bowl and overturn the bowl of rice to a serving plate.
17. Garnish with spring onions and sliced chilli to serve.







Grandma's steamed bread



Ingredients
400g plain flour
120g sugar
2 tbsp butter/margarine
1 egg
2 tsp instant yeast
150ml water



Preparation
1. Sieve the flour into a big bowl.
2. Put the sugar and butter into the bowl containing flour and mix well.
3. Dissolve 2 tsp instant yeast in 150ml water.





4. Pour the yeast solution into the flour mixture slowly. Use chopsticks to stir as you pour the liquid in.








5. Beat the egg and add in to the flour mixture. Stir to mix well. Make sure there is no lumps of flour.
6. Knead the dough or use the chopsticks to stir until well-mixed.






7. The dough is quite sticky and might be difficult to knead. Just continue to stir to make sure the dough is smooth will do.
8. Cover with a piece of damp cloth and set aside for 2-3 hours.






9. When the dough is double the size, use your hand to press out the air.








10. Take out the dough and put in on a floured surface.









11. Dust the sticky dough with a little flour and knead.









12. Knead lightly to get a smooth dough. The dough must be a bit sticky for this case.








13. Put the dough in a greased tin and set aside for another 45 minutes.








14. When the dough rises to about double the size, put it into a steamer to steam for 40 minutes.








15. The dough will rise further when it is in the steamer. Make sure the steamer is big enough or it will stick to the cover.









16. Cool it on a stainless steel rack .
17. Cut into thin slices and spread with butter to eat.










Wednesday, August 27, 2008

Thai- style fish cake




Ingredients
250g Mackerel flesh
100g French bean ( cut into very thin pieces )
1 fresh red chilli ( chop into fine pieces )
1 tbsp curry powder
1 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tsp salt
2 tbsp corn flour
4 tbsp water
Some oil

Preparation
1. Scoop out the Mackerel flesh and mash it with back of knife.
2. Add in 1/4 tsp salt, 4 tbsp water, 2 tbsp cornflour and stir it in a bowl in one direction until it is sticky.
3. Add in curry powder, oyster sauce and light soya sauce. Stir to mix well.
4. Mix the fish paste together with the French bean, chilli and 1/4 tsp salt .


5. Mould the paste into round and thin shapes.
6. Heat up enough oil in the saucepan to shallow fry the fish cakes until golden brown.
7. Serve with Thai sweet chilli sauce.








Sunday, August 24, 2008

Pomfret in sweet dark sauce



Ingredients
1 medium size black pomfret
1 big onion ( cut into thin slices )
2" ginger ( about 20g, cut into thin strips )
4 shallots ( cut into slices )
1 stalk spring onion ( cut into small pieces )
1 tbsp dark soya sauce
1 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp sugar
pinch of salt
some oil



Preparation
1. Heat up enough oil in saucepan to shallow fry the fish until cooked and light brown.
2. Dish out the fish and leave about 3 tbsp oil in the saucepan.





3. Put in the ginger, shallots, big onion and the white portion of the spring onion to stir fry until fragrant.








4. Add in the light and dark soya sauce, oyster sauce, sugar, salt and 20 ml water. Stir well before putting the fish.
5. Cover to cook over low fire for 3 minutes. Turn the fish and cook for further 2 minutes.
6. Dish out onto a serving plate. Sprinkle the remainder spring onion on the surface.
7. Serve while hot.





Chicken salad



Ingredients
200g chicken breast
1 cucumber ( about 200g, shredded)
1 big onion ( cut into thin slices )
1 fresh red chilli ( cut into thin slices )
2 tbsp sugar
1/2 tsp salt
3 tbsp vinegar

Preparation
1. Rub some salt on the chicken breast. Boil it for 20 minutes and shred it when cool.







2. Put the cucumber, big onion and chilli in a bowl. Add 2 tbsp sugar, 1/2 tsp salt, 3 tbsp white vinegar and mix well.
3. Put 2 tsp olive oil to the shredded chicken , mix well and put it in the centre of a serving plate.
4. Place the pickle around the chicken.
5. Mix well with chicken before eating.