Invitation for guest post!

Hi All,

I will like to extend my invitation to anyone who is interested to write a guest post on my food blog.

If you have a recipe that you are proud of, taste good, and you wish to share it with others, please write to me at shanchng@gmail.com.

I will need the photo, ingredients with quanity indicated, steps of cooking and your comments and/or feeling (optional) of the recipe.

Looking forward to your email! =)

Baked Salmon with Garlic and Parsley

Baked Salmon with Garlic and Parsley

I have shared a Salmon Recipe before, this time round, instead of Grilling, I baked it instead with Garlic and a longer marinating time. Enjoy!

Ingredients

1. 1 Salmon Fillet
2. 1 tablespoon of Garlic
3. 4 tablespoon of Olive Oil
4. 2 teaspoon of Fresh or Dried Parsley (eg. Brand Masterfood)
5. 1 teaspoon of Course Black Pepper
6. 1/2 teaspoon of Salt
7. 1/3 Lemon (Squeeze into Juice, do not throw away the skin)

Preparation

1. Mixed Ingredients No. 2 to 7 (with the lemon skin) and use it to marinade the salmon for approx 2 hours in a fridge

Steps

1. Place Salmon with all the marinade on baking tray, adding the Lemon Skin on the Salmon. Cover Salmon with a Aluminium Foil.
2. Put Salmon into Pre-heat Oven, 220 Degree Celsius for approx 15 minutes.
3. After 10 minutes, check if Salmon is cooked and adjust the timing if required to.

Serve while Hot!

Good as a Main Course with a side dish or go with Rice.

Cereal Prawns (Simplifed Version)

Cereals Prawns (Simplifed Version - with prawn's head)

Cereal Prawns (Simplified Version - Deshelled)

Today, I have think for a long time on how to cook my prawns and finally I decided to try out Cereal Prawns with just Cereals, Prawns and Butter. This is definately not the best way to cook a good Cereal Prawns dish, but I have to say with only 3 ingredients, it does taste not bad though.

I have added another photo with Prawn's head, my 2nd try. If this is to be served in an event, it is best to keep the prawn's head to look better.

Ingredients

1. 12 Tiger Prawns (Devein & Deshell - Optional)
2. 30g Butter
3. 8 to 10 tablespoon of Cereal. (eg. Brand Nestle)
4. 4 tablespoon of Cooking Oil 

Steps

1. Add Cooking Oil in hot pan
2. When Oil is hot, add prawns one at a time. Turn the prawns when one side is cooked.
3. Take out the prawns and keep it aside for later use
4. Wipe out the oil on the pan or use a clean pan
5. Add Butter on hot pan
6. Once melted, add prawns and stir-fry to mix well with butter
7. Turn to low heat, add Cereal and stir-fry to mix well with prawns. Once cereals turn golden brown, it is done. Remember not to burn the cereal. 

Serve while Hot to maintain to crispiness of the cereals!

Good to serve with Rice, a bowl of Chinese Soup, and 2 more Chinese Dishes.

 Tips and Comments:

• Big Prawns are recommended though I am using small tiger prawns as they are easily found in my fridge
• It is better not to deshell the prawns as in the 1st step, it will force out the sweetness mainly from the prawns head. I have chose to deshell as it will be easier to eat later.

Stir-fry Baby Kailan with Garlic (Qing Cao)

Stir-fry Baby Kailan with Garlic (Qing Cao)

Previously, I have shared another recipe on Stir-fry Baby Kalian with Oyster Sauce. This time round, it is also Baby Kalian, but a totally different Baby Kailan, in term of the look and the taste. I prefer this Kailan as it tastes better. And cooking it just plainly with Light Soya Sauce and Garlic is sufficient to taste the greenie at it's freshest!

Ingredients

1. Baby Kailan (Washed)
2. 1 Tablespoon of Chopped Garlic
3. 1/2 Tablespoon of Light Soya Sauce
4. 1 Tablespoon of Water
5. 2 Tablespoon of Cooking Oil

Steps

1. Add Oil on hot pan
2. Add Garlic and stir-fry until fragrant (before it turned brown)
3. Add Kailan and stir-fry until 70% cooked
4. Add Light Soya Sauce and Water and stir-fry until Kailan is cooked and mixed well with sauce

Serve while Hot!

Good to go with Rice, a bowl of Chinese Soup and 2 more Chinese Dishes.

Tips and Comments:

• Stir-fry vegetables on high heat so that it will cook fast and the nutrients will not reduce too much. 

Grilled Portobello Mushroom with Garlic, Butter and Parsley

Grilled Portobello Mushroom with Butter, Garlic and Parsley

Today is a "Western" Meal day. I have cooked a few Sides/ Finger Foods and surprisingly, they are quite filling. My dinner for two pax comprised of 8 Cod Fish Fingers (bought from the frozen department in Supermarket, brand Bird's eyes), 9 Grilled Scallops Wrapped with Bacon, and 9 Grilled Portobello Mushrooms. I have prepared to bake a loaf of garlic bread, but well, the above is too filling that I have to leave the garlic bread in the fridge instead.

Fish Fingers are easy to cook as all you need is to bake it or deep fry it. I usually deep-fry it as the bread crumbs will taste better that way. The recipe for Grilled Scallops Wrapped with Bacon has been posted before. Only Grilled Portobello Mushroom is new, and hence, I am going to share the method of cooking in this post.

This recipe is almost similar with the first Grilled Portobello Mushroom recipe that I have posted, except that this dish is softer and all the mushrooms are tenderised with the savoury taste of Butter, Garlic and Worchestershire Sauce with the freshness of Parsley Leaves. I can't make up my mind which one do I love more. Try both recipes and tell me your choice. =)

Ingredients

1. 9 Portobello Mushrooms (approx 6cm in diameter)
2. 40g Butter
3. 1 tablespoon of Garlic
4. 1 1/2 tablespoon of Worchestershire Sauce
5. 1/2 teaspoon of Coarse Black Pepper
6. 1/3 teaspoon of Salt
7. 1 teaspoon of Parsley (you can use dried parsley too. Eg. Brand Masterfood)
8. 1 1/2 tablespoon of Olive Oil
9. Olive Oil for greasing baking tray

Steps

1. Melt Butter on hot pan
2. Add Garlic and fry for approx 1 minutes (before it turns brown)
3. Turn to medium to low heat to avoid burning the garlic
4. Add Worchestershire Sauce and stir to mix well, approx 1 minutes
5. Turn to low heat, add Olive Oil and stir to mix well, approx 1 minutes
6. Scoop out mixture
7. Grease baking tray and place mushroom on it
8. Spread Mixture evenly on the mushroom
9. Sprinkle Black Pepper, Salt and Parsley on the mushroom

Put it into a preheat Oven, Grill Function for approx 15 minutes.
At 12 minutes, checked if mushrooms are cooked, and adjust timing accordingly.

Serve while Hot!

Good to serve as a Side and go with Steak or a Main Course.

Stir-fry Sesame Oil Chicken with Ginger and Garlic

Stir-fry Sesame Oil Chicken with Ginger and Garlic

This dish goes very well with rice. I have use drumsticks and chicken wings instead, because the meat is more tender and after simmering for 15 to 20 minutes, the gravy of the sauce induced into the chicken making it more tender and savoury. I will always have a second round of rice if this dish is served on the dining table.

Ingredients

1. 1/3 of a Chicken (Cut into smaller pieces)
2. 4 slices of Ginger (Peeled)
3. 4 cloves of Garlic (Peeled and slightly smashed)
4. 3 tablespoon of Sesame Oil
5. 1 1/2 tablespoon of Dark Soya Sauce
6. 3 tablespoon of Hua Diao Jiu (Rice Wine)
7. 5 tablespoon of hot water
8. 1/4 teaspoon of sugar

Steps

1. Add Sesame Oil in hot pan
2. Add Ginger and Garlic and fry until fragrant
3. Add Chicken and fry until chicken turn slightly brown
4. Add Dark Soya Sauce and fry to mix well
5. Add Hua Diao Jiu and fry to mix well
6. Add hot water slowly and fry to mix well (taste if sauce is right, if too salty, add more water)
7. Turn to low heat and simmer for approx 15 minutes until chicken is cooked (flip the chicken every few minutes to ensure that both side of the chicken is cooked)
8. Add sugar and mix well

Serve while Hot!

Good to go with Rice, a bowl of Chinese Soup and 2 more Chinese Dishes.

Bali Trip's Experiences

If you are one of my facebook fans, you will know that last month, I have been to Bali and have promise to post my trips experiences. But as this blog is meant for recipes, hence, I have set up another blog for this purpose - shantrips.blogspot.com. 

At my travel blog, I have included trips to Kuta, Poppies Lanes, Legion's street, Ubud, Jimbaran Bay, etc. Not forgetting the restaurants, food and shopping experiences that I had tried in Bali too. Please go to Bali Trips if you want to know more! 

Braised Ee Fu Mian Noodle with Chinese Mushrooms (Hong Kong Yee Mian)

Braised Ee Fu Mian Noodle with Chinese Mushrooms (Hong Kong Yee Mian)

Ee Fu Mian is often the second last dish served on a Chinese Wedding Dinner. Other than having it in a Wedding Dinner, we hardly find it conveniently anywhere, except for Hong Kong Restaurant like Crystal Jade. Those Yee Mian that are selling in Zi Zhai Stall in Coffee Shop or Hawker Centre, normally use "round" and not "flat" noodle and it also comes with gravy too. Personally, I prefer those that are served in a Wedding Dinner and the one from Crystal Jade.

I came across a small food festival in Ngee Ann City and one of the food stall was selling Ee Fu Mian. They are also cooking it on the spot, giving "sample" for tasting. It taste great and I was delighted! I got some tips from the "Chef" on the cooking recipe. The recipe is very simple with a 3 Sauces, and I tried it, but the taste is just not right, it is too bland. 

This is the second time I tried it before the Ee Fu Mian expired. I added with Mushroom Soaked Water, and a few other sauces to make it more flavored. The result is good, hence here I am sharing this recipe to all who wish to give it a try. 

This is the Ee Fu Mian that I am using. I bought this at Ngee Ann City Food Festival. One stack is for one person serving.

Ingredients (Serve 2 pax)

1. 140g of Ee Fu Mian/ Noodle/ Hong Kong Yee Mian (eg. Brand Dragon Boat)
2. 1 Medium Yellow Onions (Chopped finely)
3. 4 Medium Chinese Mushroom (Washed)
4. 1/2 Carrot (Cut into thin slices)
5. 2 tablespoon of Oyster Sauce
6. 2 tablespoon of Light Soya Sauce
7. 1/2 tablespoon of Dark Soya Sauce
8. 1 teaspoon of Hua Diao Jiu/ Rice Cooking Wine
9. 1/4 teaspoon of Sugar
10. 2 Cup of Hot Water
11. 1 tablespoon of Cooking Oil

Preparation

1. Immerse Mushroom into 1 cup of Hot Water for 1 hour to soften the mushroom. After soften, do not throw away the water. Cut away the stalk and mushroom into slices.

Steps

1. Add Oil into hot pan
2. Add Onion into hot pan and stir-fry until fragrant (become transparent)
3. Add Carrot and stir-fry for approx 2 minutes
4. Add Mushroom and stir-fry for approx 1 minutes
5. Add Hua Diao Jiu, Oyster Sauce, Dark and Light Soya Sauce, Mushroom Water (from Preparation), 1 Cup of Hot Water, and Sugar. Stir to mix well. Taste if it is too salty, if yes, add more hot water
6. Once boiling, lower heat add Ee Fu Mian and stir to allow Ee Fu Mian cover in sauces. Cover the pan and braise until all water is absorbed into Ee Fu Mian.

Serve while Hot!

This dish can be served as a main course itself or you can add a bowl of Chinese Soup.

Pick of November 2011

Sorry that I am one day late for the monthly pick as November just fly pass too fast without me realising. I guess one of the reasons is because I am away to Bali for 6 days.

Here is the list of recipes that I have posted for the month of November. And since the list is not too long, I will just choose one pick for this month.

Dried Oyster, Scallops and Chicken Porridge (Conge...

Grilled Asparagus in Bacon Rolls

Stir-fry Sambal Chilli Minced Meat with Onions and...

Chinese Wongbok (China Cabbage, Bai Cai) Soup

Stir-fry Broccoli and Scallops with Garlic

Deep Fry Breaded Prawns (Using Ritz Crackers)

Stir-fry Chicken and Tomatoes with Oyster Sauce

Pick of November

Stir-fry Broccoli and Scallops

The reason why I have decided on this dish as it is not uncommon to a lot as it is often seen on different kind of occasions. And importantly is that we should have sufficient amount of vegetable daily and broccoli is one of the vegetable that I highly recommended due to it's high nutrients value.

I hope you will like my choice too! =)

Dried Oyster, Scallops and Chicken Porridge (Congee)

Dried Oysters, Scallops and Chicken Porridge (Congee)

Porridge or Congee is good to be to taken when one's appetite is low or when you are having a diet or you are down with illness. For me, having a bowl of hot porridge any day in the morning or during supper time is a blessing. 

To cook a good pot of porridge is not easy as you have to keep stiring to ensure that the rice is break down into porridge without burning it. So you will have to stay by the fire for at least 45 minutes until the rice is break down to the consistency that you prefer.

I have added chicken meat in this porridge to "neutralise" some of the fishiness of the dried oyster and scallops.

Ingredients (Serve 1 pax)

1. 1/2 cups of uncooked rice (Washed)
2. 4 Medium Dried Oyster, approx 4 to 5cm in length
3. 4 Small Dried Scallops
4. 8 Small Slices of Chicken Meat
5. Salts 
6. Fine White Pepper
7. 1 tablespoon of chopped Spring Onion (Optional - I didn't use it as I don't like Spring Onion in the porridge)

Preparation

1. Wash Dried Oysters and Scallops and Soak them in hot water for approx 30 minutes

Steps

1. Add Rice, Dried Scallops and Oysters with 4 Cups of Water (include the water to immerse Scallops and Oyster) in pot to cook until rice become porridge (Remember lower down the heat and stir occasionally to avoid overcooking. add water if required to)
2. Add Chicken and stir to mix well
3. When Chicken is cooked, add Salts to taste, a pinch of Pepper and garnish it with some spring onions

Serve while Hot!

Tips and Comments:

• You may add a few slices of Ginger to take away the "fishy" taste of Oyster and Scallops.

Grilled Asparagus in Bacon Rolls

Grilled Asparagus in Bacon Rolls

I love bacon as the flavoured taste of bacon minimise the need to add in more seasoning to the ingredients. 

Asparagus and bacon - somehow, they complement each other very well. Perfect combination!

This dish look exquisite but yet, it is so simple to cook.

It will definitely look great for a party, in a intimate event or just as an appetizer before the main course.

Ingredients

1. Asparagus (Cut in 6 to 7cm in length)
2. 6 Bacon (Cut into half)
3. Salt
4. Coarse Black Pepper
5. Mixed Herbs (Rosemary, Basils, Parsley, Oregano. eg. Brand Masterfood)

Preparations

1. Sprinkle a little salt and pepper on asparagus
2. Cut bacon, 1 bacon into 2 pieces

Steps

1. Spread Bacon on hot pan without oil. Flip after approx 1 minutes. When both sides of the bacon turn slightly brown. Remove it from the pan.
2. Wrap Bacon around Asparagus and secure it using a toothpick
3. Sprinkle a little Mixed Herbs on it
4. Place them into Preheat Oven, Grilled Function for approx 15 minutes

Serve while hot!

Good as a finger food in a party or as a side or starter before the main course.

Tips and Comments:

• Pan-fry bacon before grilled to "force" out the bacon's taste and the bacon texture will be crispier than direct grilling.
• Do not add Oil on hot pan when pan-frying bacon as bacon contained fats strip

Stir-fry Sambal Chilli Minced Meat with Onions and Garlic

Stir-fry Sambal Minced Meat with Onions and Garlic

Sambal Chilli normally goes with Seafood like Prawns, Squids, but this time round, I cooked it with Minced Meat. Sharing this simple dish that can be serve as a decent chinese dish on your dining table.

Ingredients

1. 6 tablespoon of Minced Pork or Chicken
2. 1 Big Onion (Slice thinly)
3. 1 tablespoon of Chopped Garlic
4. 1 tablespoon of Sambal Chilli Sauce (eg. Brand A1)
5. 1 tablespoon of Cooking Oil

Steps

1. Add Oil in hot pan
2. Add Onion and stir-fry until fragrant
3. Add Garlic and stir-fry until fragrant
4. Add Minced Meat and stir-fry until 80% cooked
5. Add Sambal Chilli Sauce and stir-fry until minced meat is cooked

Serve while Hot!

Good to go with Rice, a bowl of Chinese Soup and 2 more Chinese Dishes.

Chinese Wongbok (China Cabbage, Bai Cai) Soup

Chinese Wongbok (China Cabbage, Bai Cai) Soup

This is my favorite soup!

During Chinese New Year, without fail, my mum will cook this soup for our steamboat soup base. With all the steamboat ingredients, this soup become heavenly delicious. Everytime, we will keep the leftover soup overnight and reboiling it the next morning and the soup become invincible! I can't use any word to describe how tasty it is.  I can simply add some white rice into the soup and it become my full meal. I can never get tired drinking this soup, regardless how many times I have it.

This recipe is a simplified version with lesser ingredients and it is cheaper too -> More economical, but of course it can't compare to my mum's version at all.

I will be trying out my mum's version and I will post it up once I cooked and took the photo. =)

Ingredients (Serve 4 pax)

1. 1 Chicken Bone (approx 250g) / 6 pieces of Pork Ribs
2. 1 Wongbok (Cut into big slices)
3. 1 1/2 Big or 5 small Dried Scallops (Washed)
4. 2 to 3 tablespoons of Light Soya Sauce

Steps

1. Boil Chicken Bone or Pork Ribs for a few minutes and drain it
2. Put Chicken Bone or Pork Ribs into approx 6 Cups of water and Boiled it
3. Add Wongbok and Scallops
4. Boils it for 30 minutes and turn to slow heat for at least another 45 to 60 minutes.

Add Salts or Light Soya Sauce to taste.

Serve while Hot!

Good to go with Rice and another 2 to 3 more Chinese Dishes.

Stir-fry Broccoli and Scallops with Garlic

Stir-fry Broccoli and Scallops

Broccoli, a cruciferous vegetable, not only helps to fight against cancer-causing agent, but is also a good option for consumer that can't/don't take milk for its calcium content.

It is recommended by different websites that the cooking time for Broccoli best remain within 2 to 4 minutes in order not to kill off the cancer fighting nutrients. But if you will prefer broccoli to be softer like myself, you may follow the cooking steps in this post. Otherwise, at Step 2, you can leave the Broccoli on the serving plate and pour the remaining gravy on it from Step 8 and it is good to serve. 

This dish is definately not unfamiliar to many as it can be seen on most Chinese restaurants' menu. Hope that you will like it! =)

P.S. I stole my baby's (dog) broccoli for the week to cook this dish as there is no other vegetables in the fridge! I got to buy another one for him tomorrow....

Ingredients

1. Broccoli (Cut of the "Stem" Portion)
2. 6 to 8 Medium Frozen Scallops
3.  1 tablespoon of Chopped Garlic
4. 1 tablespoon of Oyster Sauce
5. 1 teaspoon of Corn Flour mixed with 1 tablespoon of Water
6. 4 to 5 tablespoon of Shang Tang (eg. Chicken Soup/ Dried Scallop Soup/ Dried Mushroom Soup)
7. 2 tablespoon of Cooking Oil

Steps 

1. Boil Broccoli & Scallops in hot water for approx 4 minutes
2. Drain it and leave it aside
3. Add Oil in hot pan
4. Add Garlic and fry until fragrant (before it turns brown)
5. Add Broccoli and Scallops and fry for 1 minutes for garlic flavor to immerse into them
6. Add Oyster Sauce and Shang Tang and stir to mix well.
7. Let the mixture boil for approx 3 to 4 minutes for the scallops to be cooked.
8. Add Cornflour mixture slowly to avoid lumping and mix well

Serve while Hot!

Good to go with Rice, Soup and 2 more Stir-fry dishes.

Tips and Comments:

• Thaw frozen scallops by dipping into tap water. It is important to keep scallops in a sealed bag to retain the original taste of the scallops.
• Do not overcook the scallops as the meat will turn tough and chewy. Once the scallops turn translucent, it is done.

Deep Fry Breaded Prawns (Using Ritz Crackers)

Deep Fry Breaded Prawns (Using Ritz Crackers)

This is an easy recipe that required just a few simple steps. It is not hard to prepare and before you know it, a plate of decent deep fry breaded prawns, that are well liked by people from all ages, is on your dining table. 

In addition, you can simply use the remaining Ritz Crackers, crushed it like they are your enemy and it will works exactly like breadcrumbs. You have just save $3 bucks to purchase pre-made bread crumbs. =)

Ingredients

1. 250g of Tiger Prawns (deshell - keep the tail and devein)
2. 1 egg (beaten)
3. 40g of Ritz Crackers (crushed it into very fine bits and it will work like bread crumbs)
4. Cooking Oil

Preparation

1. Dry Prawns using paper towels
2. Drip Prawns into egg and drip it into the crushed Ritz Cracker

Steps

1. Add Oil into hot pan
2. When Oil is hot, add prawns one at a time so that the oil temperature will not reduce suddenly
3. When one side of the prawns turn golden brown, turn to another side

Serve while Hot!

Good to serve as a Side of a Main Course or as a Party Finger food.

Tips and Comments:

• Only add prawns into hot pan when oil is hot, or the result of the prawns will be very oily.
• Oil has to remain hot throughout the deep frying process if not, similarly, the result of the prawns will be very oily.

Stir-fry Chicken and Tomatoes with Oyster Sauce

Stir-fry Chicken and Tomatoes with Oyster Sauce

With some tomatoes and chicken meat left in my fridge, I decided to use these ingredients to cook a dish with our "Must-Have" oyster sauce. To my surprise, the result is very appetizing with the tantalizing sourness and sweetness of the tomatoes that goes very well with the oyster sauce.

Ingredients

1. 1/4 small Chicken, deboned and cut into small slices
2. 2 Tomatoes Cut into big pieces
3. 3/4 tablespoon of Chopped Garlic
4. 1 tablespoon of Oyster Sauce
5. 2 tablespoon of Cooking Oil
6. 3 tablespoon of Hot Water

Steps

1. Add Oil in Hot Pan
2. Add Garlic and stir-fry until fragrant (before it turns brown)
3. Add Tomatoes and stir-fry for approx 2 minutes
4. Add Chicken and stir-fry to mix well until it is cooked (when chicken meat turn white)
5. Add Oyster Sauce and Hot Water and stir-fry to mix well

Serve while Hot!

Good to go with Rice, a bowl of Chinese Soup and 2 more Chinese Dishes.

Picks of October 2011

Here come the day of the month when I have to make difficult choices again. =)

I have summarised the recipes into 2 categories - Chinese and Western Recipes as follows:

Chinese Recipes

• Chinese Lotus Roots with Pork Ribs Soup
• Chinese Sweet Corn Soup
• Steamed Chinese Cabbage (Wongbok) with Minced Meat...
• Fried Udon with Prawns and Omelette
• Braised Chicken with Dried Oyster and Mushroom
• Stir-fry Baby Kai Lan (Kailan) with Garlic and Oys...
• Stir-fry Prawns with Oyster Sauce and Black Pepper...

Western Recipes

• Grilled Swiss Brown Mushroom with Onions and Chees...
• Pan-fry Scallops with Garlic and Herbs
• Roasted Honey Glazed Chicken with Lemon Marinade

I am selecting one pick of the month each for Chinese and Western Recipe. Here you go...

Chinese Pick of the Month
Steamed Chinese Cabbage (Wongbok) with Minced Meat Rolls

Steamed Chinese Cabbage with Minced Meat Rolls

Western Pick of the Month

Grilled Swiss Brown Mushroom with Onion and Cheese 

Grilled Swiss Brown Mushroom with Onions and Cheese

Grilled Swiss Brown Mushroom with Onions and Cheese

Grilled Swiss Brown Mushroom with Onions and Cheese

Is this a pizza? - The 1st question that my boyfriend asked when he reached home. Yes, indeed, this looks like a pizza. It comprises of Onions, Mushrooms and Cheese, but without the pizza base. =) For mushroom and pizza lovers... I think you will like it. =P

This is good to be serve as a side in a casual intimate event.

Ingredients

1. 10 Swiss Brown Mushrooms (Sliced thinly)
2. 1 Big Yellow Onion (Sliced thinly)
3. 3 1/2 tablespoon of Mozzarella Cheese
4. 1/2 teaspoon of Salts
5. 1/2 teaspoon of Course Black Pepper
6. 1/2 teaspoon of Italian Herbs (eg. Brand Masterfood)
7. Olive Oil

Steps

1. Grease Olive Oil on Baking tray or Aluminium Foils
2. Spread Onion in a thin layer on tray
3. Spread Mushroom in a thin layer above the Onions
4. Sprinkle Salt and Pepper
5. Spread Cheese on Mushroom
6. Sprinkle Italian Herbs

Put it in a preheat Oven (220 Degree Celius, approx 12 minutes)
After 10 minutes, check if mushroom is cooked and adjust the timing accordingly.

Serve while Hot!

Good to go with a Main Course as a Side dish.

Chinese Lotus Roots with Pork Ribs Soup

Chinese Lotus Roots with Pork Ribs Soup

This is another Soup of the day that I believe most Chinese would have try it before, especially for Singaporean. It is not easy to cook a tasty lotus roots soup just with pork ribs only as lotus roots do not have a strong flavor, hence, some others may add carrots or peanuts to add on more flavor to this soup. I will try it next time, but this time round, I am sharing a simple version of lotus root with pork ribs soup recipe.

Ingredients (Serve 4 pax)

1. 6 pieces of Pork Ribs Approx 250g
2. Approx 400g of Lotus Roots (Washed and Cut into Sliced - 0.5 cm thickness)
3. Salt

Steps

1. Boil Pork Ribs for a few minutes and drain it
2. Put Pork Ribs into approx 5 Cups of water and Boiled it
3. Add Lotus roots
4. Boils it for 30 minutes and turn to slow heat for at least another 45 to 60 minutes

Add Salts to taste.

Good to go with Rice, 3 more Chinese Dishes.

Steamed Chinese Cabbage (Wongbok) with Minced Meat Rolls

Steamed Chinese Cabbage (Wongbok) with Minced Meat

Korea craze has been around for a few years - Korean dramas are so well liked in Asia, especially for the Chinese.

How many of you have watched the dramas, Da Chang Jing - The main actress has a wonderful cooking skills. I remembered there is one episode where there is a competition for dumpling and due to jealousy, her main ingredients, flour was stolen by her competitors. She has no choice, but to think of an alternative ingredient to replace flour and that is cabbage. This left a very deep impression as I really love the sweetness in cabbage that I really want to try this dish. But I can't seem to find it in Singapore or is it a myth that this dish exist?

Ever since I started this blog, I really want to try out this dish as I do feel that the combination of minced pork and cabbage will work out well.

I have done my homework by researching online for recipes, but almost all the results show a western style of cabbage stuffed with minced meat. Hence, I have done a research on how to increase the flavor of the sweetness in pork instead.

If you like Xiao Long Bao, I would think that you will like this, personally I feel it tastes 80% close to Xiao Long Bao = )

Ingredients

1. 4 Pieces of Wongbok Leaves (Chinese Cabbage)
2. 6 tablespoon of Minced Meat
3. 1 1/2 tablespoon of Finely Chopped Dried Shrimps
4. 1 tablespoon of Finely Chopped Red Onions
5. 1 teaspoon of Grated Ginger (with the ginger juice will be perfect)
6. Light Soya Sauce (eg. Brand Tai Hua)
7. 1/2 teaspoon of Fine White Pepper

Preparation

1. Marinate Minced Meat, Dried Shrimps, Red Onions, Ginger, Pepper and 2 tablespoon of Light Soya Sauce and leave it for 15 to 20 minutes
2. Divide the marinated result into 4 portions
3. Soften Wongbok by boiling it in hot water for approx 2 minutes. Once it is soft, you can take it out.
4. Spread the Wongbok and add the marinated minced meat on it and roll/wrap it up. Cut of the remaining hard part of the Wongbok leaves.  
5. Place it in a steam-proof container with 2cm of depth as there will be some gravy after steaming
6. Spread 2 teaspoon of Light Soya Sauce on the cabbage rolls

Steps

1. Steam it for approx 15 minutes

Serve while hot!

Tips and Comments:

• I used Wongbok instead of the normal cabbage as the natural sweetness in Wongbok go very well with Minced Meat.

Pan-fry Scallops with Garlic and Herbs

Pan-fry Scallops with Garlic and Herbs

This is the 3rd Scallops Recipes that I have shared. For readers who have followed my blog will know that I have purchased a big box of Scallops and hence, here I am experimenting different type of Scallops recipes to economically use up all my scallops before the expiry date. =P But of course, I love seafood, so this is definitely not a hassle to me. =)

The good thing about scallops is not only of the natural seafood sweetness, and also, I realised that all the scallops dishes that I have shared so far look great too. Good for all type of events!

Ingredients

1. 4 Big Frozen Scallops (Thawed)
2. 20g Butter
3. 1/4 teaspoon of Salt
4. 1/4 teaspoon of Course Black Pepper
5. 1/2 teaspoon of Italian Herbs
6. 1 tablespoon of Olive Oil

Steps

1. Add Butter in hot pan
2. Once Butter melted, add Scallops and pan-fry until one side turned slightly brown, approx 3 minutes, flip to the other side, approx 3 minutes. When both side turned slightly brown, flip to the depth of the scallops and pan-fry to ensure that the scallops are fully cooked.
3. Take out the Scallops and juice from the pan and serve it on a plate
4. Add Olive Oil on hot pan
5. Add Garlic and pan-fry until fragrant (before it turn brown)
6. Scoop it up and place in on the Scallops
7. Add some Mixed Herbs on the Scallops

Serve while Hot!

Good to go with Pasta, or as a Side to go along with a Main Course.

Tips and Comments:

• Dethaw frozen scallops by dipping into tap water. It is important to keep scallops in a sealed bag to retain the original taste of the scallops.
• Do not overcook the scallops as the meat will turn tough and chewy. Once the scallops turn translucent, it is done.
• If you have fresh parsley, you can replace it with Mixed Herbs.

Fried Udon with Prawns and Omelette

Fried Udon with Prawns and Omelette

I remember the first time I tried fried udon is from Isabel, my Secondary School friend who cooked it. She is really good at it! =) After then, when I dine in Japanese Restaurant, most of the time, I will be ordering Yaki Udon. Of course, another reason is because I am not a Japanese food lover.

This recipe will come in handy especially when you are dining alone as it can be served as a staple food and with the prawns and omelette, I will think that it will make a nice simple meal.

This recipe is motivated from the Korean Stall at Meridian Hotel, Singapore.

Ingredients (Serve 2 Pax)

1. 2 Packets of Udon (400g)
2. 8 Tiger Prawns (Deshelled and Deveined)
3. 1 Egg
4. 1 tablespoon of Garlic
5. 1/2 Carrot (Cut into Thin Strips)
6. 2 tablespoon of Oyster Sauce
7. 1/3 tablespoon of Sesame Oil
8. 1/3 tablespoon of Dark Soya Sauce (eg. Brand Tiger)
9. 1/3 tablespoon of Light Soya Sauce (eg. Brand Tai Hua)
10. 6 tablespoon of hot water
11. 4 tablespoon of Cooking Oil

Preparations

1. Cook Udon in hot water for approx 4 minutes and drain it and raise it under cold water to stop heating process

Steps

1. Add 2 tablespoon of Oil on hot pan
2. Add Egg and spread it out on the pan
3. Once one side turn slightly brown, flip to the other side
4. Once both side is done, take the omelette out from the pan
5. Cut it into thin strips
6. Add 2 tablespoon of Oil on hot pan
7. Add Garlic and stir-fry until fragrant (before it turns brown)
8. Add Prawns and stir-fry until 80% cooked, approx 3 minutes
9. Add Carrots and stir-fry for approx 1 minutes
10. Add Udon and stir to mix well with other ingredients, approx 1 minutes
11. Lower heat, Add Oyster Sauce, Sesame Oil, Dark and Light Soya Sauce, Hot water into pan and stir to mix well
12. Cover the pan to simmer for 3 minutes 
13. Serve on a plate with the Omelette Strips

Serve while Hot!

Good as a Main Course and a Bowl of Chinese Soup.

Chinese Sweet Corn Soup

Chinese Sweet Corn Soup

This recipe requires less than 10 minutes preparation and 30 minutes cooking time. It is a very simple, fast, economical, but yet, a very light and healthy soup. The natural sweetness of the corn and chicken bone are all you need for the soup to taste good!

This is good for detoxing and can be also taken as one of your slimming diet list.

Ingredients (Serve 2 Pax)

1. 1 Sweet Corn (Cut into Big Chunk - Approx 5cm in length)
2. 1 Chicken Bones
3. Salt

Steps

1. Boil Chicken Bone for a few minutes and drain it
2. Put Chicken Bone into pot filled with approx 4 to 5 cups of water
3. Add Sweet Corn into pot
4. Boil it for 30 to 45 minutes
5. Add Salt to taste 

Good to go with Rice and 2 to 3 more Chinese dishes.

Tips and Comments:

• If you are detoxing or on diet, you may wish to use chicken breasts instead of chicken bone.  
• Remove the chicken fats and skin (if any) for a clearer and healthier choice.

Stir-fry Prawns with Oyster Sauce and Black Pepper

Stir-fry Prawns with Oyster Sauce and Black Pepper

A bottle of oyster sauce is one of the ingredients that can't be missed out in our kitchen as it go very well with a lot of stir-fry dishes.

Introducing and sharing a dish that goes very well with rice. If you like prawns, I am quite sure that you will like this.

Ingredients

1. 10 Medium Tiger Prawns (Deshell and Devein, keeping the prawns head)
2. 4 Slices of Ginger (Peeled)
3. 4 to 5 Cloves of Garlic (Lightly Smashed without Skin)
4. 3 stalk of Chives (Trimmed into 5cm in length)
5. 1 1/2 Tablespoon of Oyster Sauce
6. 1/2 teaspoon of Black Pepper
7. Olive Oil

Steps

1. Add Olive Oil in hot pan
2. Add Prawns and Stir-fry until both side of the prawns are 80% cooked
3. Leave Prawns aside in a plate
4. Add 1 tablesppon of Olive Oil in hot pan 
5. Add Ginger and fry until fragrant
6. Add Garlic and fry until fragrant
7. Add Chives and fry for 1 minutes
8. Add Prawns and fry for 1 to 2 minutes
9. Add Oyster Sauce and stir-fry until prawns is cooked approx 2 minutes
10. Add 2 tablespoon of hot water and stir to mix well
11. Sprinkle Black Pepper on prawns and stir-fry for 1 minutes

Serve while Hot!

Good to go with Rice and a bowl of Chinese Soup and 2 to 3 more Chinese dishes.

Tips and Comments:

• Is best to keep the prawns head as the essence of the prawns is in the prawn head.
• Fry prawns 1st to force out the sweetness of the prawns. Do not discard the oil after frying, as it will make a good gravy. Hence, is recommended to use Olive Oil for healthier reason.

Roasted Honey Glazed Chicken with Lemon Marinade

Roasted Honey Glazed Chicken with Lemon Marinade

I love roasting as cooking can be very easy with a Microwave Oven, more importantly, the post clean-up is definately lesser than if you have to cook over the hot stove.

Roasted Chicken is great for all type of events, festive seasons or simply just a main course across the dining table.

I believe that this recipe will be well-liked by all ages even for children as the chicken is well coated with a layer of sweet honey that complement the lemon marinade that helps to tenderise the chicken.

Ingredients

1. Half Chicken (approx 500g to 650g)
2. 2 tablespoon of Honey
3. 8 tablespoon of Lemon Juice (approx 2 Lemon, keep the Lemon Skin) 
4. 1 Egg Yolk
5. 2 tablespoon of Melted Butter
6. 4 Cloves of Garlic (Slightly Smashed with Skin)
7. 1 teaspoon of Salts
8. 1 teaspoon of Coarse Black Pepper
9. 1 teaspoon of Mixed Herbs (Rosemary, Parsley, Basil, Oregano. eg. Brand Masterfood)

Preparation

1. Marinate Chicken with Lemon Juice for 2 hours or more. If you have enough time, marinate it overnight for the best result
2. After marinated, drain the Chicken and wipe any excess Lemon Juice on the Chicken

Steps

1. Grease Olive Oil on baking tray
2. Spread Garlic and 2 Slices of Lemon Skin on the tray positioned under the Chicken
3. Rub Salt and Pepper on Chicken
4. Sprinkle Mixed Herbs on Chicken
5. Mix Egg Yolk, Butter, Honey in a mixing bowl and Spread it evenly over the chicken

Leave it for a good 20 to 30 minutes for ingredients to set into the chicken.
Preheat oven and place the chicken into the oven (220 degree celsius, approx 40 minutes).
At approx 20 minutes and 30 minutes, spread the juice from the tray onto the chicken.
Use a fork and test if the chicken is cooked and adjust the time accordingly if required.

Serve while Hot!

Good to serve as a Main Course or with some Finger food and Side.

Braised Chicken with Dried Oyster and Mushroom

Braised Chicken with Dried Oyster and Mushroom

For readers who have not try or come across this dish before, this dish is originally darker in the gravy and as it is braised, hence, the chicken and the rest of the ingredients are immersed with the sauce as well. And yes, it does not look good but it does taste good! =)

I believe the flavor of this dish origin from Malaysia as it comes with a little sweetness in it. Personally, I really like it and if you can simmer this dish longer till the dried mushroom and oyster are filled with the flavors, it will be heavenly.

This dish goes very well with plain rice with its savoury gravy.

Ingredients

1. 1/4 Chicken Cut into small pieces
2. 3 Chinese Dried Mushroom
3. 6 Dried Oysters
4. 4 Cloves of Garlic (Lightly mashed without skin)
5. 4 Thin Sliced of Ginger (Peeled)
6. 2 tablespoon Oyster Sauce
7. 1 tablespoon of Dark Soya Sauce (eg. Brand Tiger)
8. 1 tablespoon of Dark Sesame Oil
9. 3/4 teaspoon of Sugar

Preparation

1. Cut Chicken into small pieces
2. Wash Mushrooms and Oysters and leave it in hot water (approx 200ml) for at least 45 minutes to soften them before cooking. Do not throw away the water

Steps

1. Add Oil in hot pan
2. Add Ginger and fry until fragrant, approx 1 minutes 
3. Add Garlic and fry until fragrant, approx 2 minutes (before it turns brown)
4. Add Chicken and fry until 70% cooked
5. Add Mushroom and Dried Oyster and fry for approx 3 minutes
6. Add all sauces and fry to mix well
7. Try tasting and add water from the preparation slowly, stop when the taste is right
8. Once gravy is boiling, simmer in low heat for at least 15 minutes to 25 minutes

Serve while Hot!

Good to go with Rice and Chinese Soup and 2 more Chinese Dishes.

Tips and Comment:

• If you don't mind the hassle of the chicken bones when eating, is best not to debone the chicken as the chicken bones will enhance the flavor of this dish.
• As this recipe comprises of different kind of sauces, it is important to try if the taste is right before and while adding the water.
• Use the water from soaking the mushroom and oyster to cook this dish so that the essence of the flavors will not be wasted.

Stir-fry Baby Kai Lan (Kailan) with Garlic and Oyster Sauce

Stir-fry Baby Kailan with Garlic and Oyster Sauce

A simple stir-fry vegetable recipe with Oyster Sauce. I have chosen Baby Kailan instead of Kailan as it is softer and taste better. This recipe is great especially if you need another green dish on the dining table! =)

There is another variation of Stir-fry Baby Kailan - Qing Cao with Garlic.

Ingredients

1. Baby Kailan (Washed)
2. 1 Tablespoon of Chopped Garlic
3. 1/2 Tablespoon of Oyster Sauce
4. 1 Tablespoon of Water
5. 2 Tablespoon of Cooking Oil

Steps

1. Add Oil on hot pan
2. Add Garlic and stir-fry until fragrant (before it turned brown)
3. Add Kailan and stir-fry until 70% cooked
4. Add Oyster Sauce and Water and stir-fry until Kailan is cooked and mixed well with sauce

Serve while Hot!

Good to go with Rice, a bowl of Chinese Soup and 2 more Chinese Dishes.

Tips and Comments:

• Stir-fry vegetables on high heat so that it will cook fast and the nutrients will not reduce too much. 

Picks of September 2011

While I was writing this post, Pick of September 2011, I went through my September posts and realised that I have only written 10 posts this month - one recipe every three days, is it sufficient? Last month I have 26 posts, it meant I have been posting almost everyday! =)

Actually the reason why I have not been posting so often as I am worried that one day, I will be lack of recipe to post up. =( Hence, I need to spread out my post, 3 posts per week. I hope this is still a reasonable frequency.

Below is the list of recipes that I have posted for September categorised into Chinese and Western styles:

Chinese

• Chinese Cabbage with Carrot Soup
• Steamed Drunken Chicken
• Steamed (Tofu) Beancurd with Minced Meat in Oyster...
• Fried Eggs with Minced Meat

Western

• Aglio Olio Linguine with Bacon and Mushroom
• Stir-Fry (Pan-fry) Portobello Mushroom
• Grilled Scallops Wrapped with Bacon
• Vongole (White Clams) in White Wine with Garlic Br...

I have chosen 2 Picks for this month; One each for Chinese and Western Styles:

Pick for Chinese Dish

Steamed Beancurd (Tofu) with Minced Meat

Pick for Western Dish

Grilled Scallops Wrapped with Bacon

I hope that you will like the two picks for this month. =)

Aglio Olio Linguine with Bacon and Mushroom

Aglio Olio Linguine with Bacon and Mushroom

Oh no... I am so in love with Bacon recently... Pls bear with me if I am going to post more recipes with Bacon as one of the ingredients...

Sharing another Aglio Olio Linguine recipe with a different ingredients - This time with Bacon and Mushroom.

Pasta lovers, here you go... =)

Ingredients (Serve 2 Pax)

1. Linguine or Spaghetti
2. 1 1/2 Streaky Bacon
3. 5 Swiss Brown Mushroom (Cut into Thin Slices)
4. 1/2 Big Yellow Onion (Chopped)
5. 1 1/2 tablespoon of Chopped Garlic
6. Italian Herbs (eg. Brand Masterfood) or Chopped Fresh Parsley
7. Chilli Flakes (Optional, eg. Brand Masterfood)
8. 5 tablespoons of White Wine
9. Salts
10. Olive Oil

Steps

1. Add 1 tablespoon of Oil and 1 teaspoon of Salt in boiling water
2. Add Pasta and cooked as per indicated on Pasta packaging (approx 7 to 11 minutes for Al Dente)
3. Once cooked, drain water and raise with cold water to stop heating process
4. Add Oil into hot pan
5. Add Bacon and stir-fry until fragrant
6. Remove from pan and Cut it into small slices
7. Add 4 - 5 tablespoon of Olive Oil in hot pan
8. Add Onion into hot pan and stir-fry until fragrant (when it become translucent)
9. Add Garlic and stir-fry until fragrant (before it turn brown)
10. Add Mushroom and stir-fry for approx 2 minutes
11. Add White Wine
12. Add 1 teaspoon of Salt
13. Add Bacon and stir-fry for approx 1 minutes
14. Add Pasta into pan, lower heat and toss for approx 1 minute for flavors to blend into pasta
15. Sprinkle Mixed Herb or Fresh Parsley and Chilli Flake and toss until it is well mix into the pasta

Serve while Hot!

Good to serve with Side or Finger food.

Tips and Comments

• Garlic is an important factor in Aglio Olio Pasta, hence, it is important that the right amount of garlic is added.
• Adding Onion increase the taste to this dish as I have to say that it is not easy to master a plate of tasty Aglio Olio.
• I prefer Linguine than Spaghetti for Aglio Olio but this is a personal preference!

Chinese Cabbage with Carrot Soup

Chinese Cabbage with Carrot Soup

Sharing a light and healthy soup that is easy to prepare with minimal ingredients. This is good for detoxing and dieting! =)

Ingredients (Serve 3 Pax)

1. Half Cabbage cut into slices
2. 1 Chicken Bones
3. Half Carrot cut into thin slices or cubes
4. 1/4 beancurd cut into cube (Optional. eg. Brand Fortune)
5. 2 tablespoons of Light Soya Sauce 

Steps

1. Boil Chicken Bone for a few minutes and drain it
2. Put Chicken Bone into pot filled with approx 4 to 5 cups of water
3. Add Cabbage and Carrot into pot
4. Boils it for 30 minutes and turn to slow heat for at least another 20 minutes.
5. Add Beancurd and boil for another 10 minutes
6. Add Light Soya Sauce to taste.

Good to go with Rice and 2 to 3 more Chinese dishes.