Oyster Sauce Vegetables with Fried Shallots 油菜

This is a really quick and simple way to get a veggie fix without having to stir-fry. Just gotta watch the amount of oil that goes into it.

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Ingredients (Serves 2)

  • 400g or 1 packet of green leafy vegetables (xiao bai cai / caixin)
  • 2 tbsp of fried shallots in shallot oil

Oyster Sauce (mix in a small bowl until sugar dissolves)

  • 1 tbsp oyster sauce
  • 1 tbsp hot water
  • 1/2 tsp sugar

Steps

  1. Boil water with 1/2 tbsp vegetable oil added. When the water is boiling, add baby boy choy and blanch for approximately 10 seconds. Do no boil too long.
  2. Drain and place vegetables on plate and add on the shallots and sauce.

Recipe from NoobCook

http://www.noobcook.com/oyster-sauce-vegetables-fried-shallots/2/

 

Christmas Eve Dinner at Mad About Sucre 24th December 16

This is my second year having Christmas Eve dinner at one of my favorite restaurants in Singapore – Mad About Sucre.  Helmed by people who have absolute passion for their crafts so what you get is simply the best – fresh ingredients, delectable dishes,  decadent cakes, excellent wines and the best hospitality.

Smoked Wild Caught Scottish Salmon Trout, Caviar, Gin, Gold 

Love the presentation of this opening dish which looked like intricate Japanese influenced sushi.  The smoked salmon freshly done is not as salty as most of the commercial ones. Absolutely love the Gin and Gold jelly which totally upped the taste of the smoked salmon a whole level.

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Fresh Wild Prawn, Mango, Avocado, Marie Rose & Age Brandy Sauce

Another well plated starter dish with the grilled prawn sitting on top of the mango and avocado paste which is delicious on its own. The prawn was so fresh that you could even eat the shell.

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Wine Pairing : Domaine Bott-Geyl, Alsace Riesling “Les Elements” 2014

This lovely Riesling was light and fruity with citrus flavors and a hint of honey aftertaste. Definite a pleasant way to start with the wine. Cheers!

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Provincial Pumpkin Emulsion

This begins the hot food courses and it was a lovely start with bits of almond making the difference between this and any normal pumpkin soup.

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Jamon Borracho Slow-Baked Gammon Ham, Flambeed with Caribbean Rum Sauce of Organic Honey & Cambodian Pineapple

Two generous slices of flavorsome ham which is totally not salty – totally lived up to Mad’s reputation of using only natural seasoning. I absolutely loved the Caribbean Rum Sauce which made the whole dish so tasty. Totally mopped up the last drop with my ham.

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Wine Pairing: Domaine Faucon Dore, Cotes du Rhone “Saint Germain” 2012

Another lovely wine but packs a punch cos I got slightly tipsy after that. Definitely not to be drunk in a hurry.

Winter’s Steak of Champignon de Paris 

Matching mushroom with Mad’s homemade cheese has always been a favorite and definitely always to be savored. The cheese is light and flavorsome without any heaviness proving a perfect compliment to the earthy taste of the mushroom.

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 Home-baked Christmas Tourtiere Poultry, Bacon, Mashed Potatoes 

This dish is somewhat like a shepherd’s pie with generous bits of bacon and chicken. The small portion size is great as this quite a filling dish due to the ingredients.

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Herb & Mustard Butter-basted Roast Turkey Chestnut Stuffing and Sauce of Port & Cranberry

The last dish for the night and what is Christmas without turkey? What surprised me was that the turkey did not taste gamely and was tender. Quite different from usual turkey dishes which tend to be dry and tough to chew. I loved the sauce and the chestnut stuffing patty. I was quite stuffed by the time this course was served but managed to finished it cos it was so delicious.

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Wine Pairing: Chateau les Hauts d’ Aglan, Cahor “Cuvee A” 2008

This wine taste like dark chocolate, rich and full bodied. It was a shame that I could not fully appreciate it as I was still a tad hungover from the last wine. Luckily my friend brought the wine back so it was not wasted as we really thought it would be such a waste if we threw it away.

Petite Four With Tea Pairing 

Something sweet to close the evening with a selection of 3 desserts and 1 chocolate. I can’t remember too much about the first dessert unfortunately even though it’s very tasty. The sorbet were made from natural berry  juices and the sourness really woke me up and helped to offset the main courses. The rum infused fruit cake is another holiday tradition and while sweet, it was not overly so making me polish off every bite.

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Dark Mexican Chocolate with Grand Marnier Ganache

And to balance off the sweetness of the rum fruit cake, we have dark chocolate to end the dinner. I would have loved to pair this with the Chateau les Hauts d’ Aglan red but I wasn’t sure I can handle more alcohol as this chocolate was also liquor filled.

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Mad About Sucre

27 Teo Hong Road, Singapore 088334

Nearest MRT: Outram Park Exit H

 

 

 

 

 

 

 

 

 

 

 

AF Easy Chicken Pies

This is one of the simplest pie recipes to make and it is quite fail proof. This chicken pie can be both bake in an AirFryer or oven depending on the quantity that you are preparing.

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Ingredients (Serves 4-6) 

  • Frozen prata x 4 pieces
  • 1 yellow onion diced
  • 1/2 stalk of carrot diced (optional)
  • Mixed vegetables (peas, carrot, corn)
  • 1 piece of chicken breast / minced chicken / minced pork
  • Some cheese (optional)
  •  1/2 can of Campbell’s Mushroom Soup
  • Dashes of Salt and Pepper
  • Some olive oil
  • Crushed soda crackers or breadcrumbs (optional)
  • Egg wash (optional)

Steps

  1. Marinate the chicken with salt and pepper for at least 15-30 mins.
  2. Heat olive oil in a pan and stir fry the onions for about 2 mins until soften.
  3. Add in the chicken and stir fry for 2-3 minutes until cooked. If using cut vegetables i.e. carrot – add together with chicken to fry. If using mixed veggies, add it in a while after the chicken.
  4. Scoop in half a can of soup and add one tablespoon of water and stir well to mix the soup with the ingredients. Add cheese and let it melt. Ensure all ingredients are cooked.
  5. Prepare prata skin by cutting a circle slightly bigger than the pie foil pan. Use the remaining prata to line the bottom and side of the foil pan.
  6. Put some crushed soda crackers or breadcrumbs at the base to prevent soggy base. Alternatively, cook the prata base first. Fill the pie pan with the cooked filling to the brim.
  7. Cover the pan with the circular prata skin cut earlier and stick the sides in using a fork or spoon. Brush egg wash and slice a few slits on top of the pie crust.
  8. Bake in AF or oven for 20 mins  at 180 degrees.

Recipe from Daddy Can Cook

https://www.facebook.com/daddycancooktoo/

Chocolate Chip Muffins

Finally fired up my Rowenta oven after moving house – my first bake run.
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Ingredients (8-9 portions)
  • 250g all-purpose flour
  • 3 teaspoons baking powder
  • 1 egg, medium-sized
  • 112g caster sugar
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 95ml vegetable oil
  • 190ml whole milk
  • 60g semi-sweet chocolate chips, or chocolate bar roughly chopped (60g)
  • Light brown sugar, optional
 
Instructions

1. First, line muffin pan with liners.

2. In a large mixing bowl, sift flour and baking powder and whisk to combine; set aside.

3. In a medium mixing bowl, break in an egg. Add in sugar, salt, and vanilla extract and beat until white. Now add in vegetable oil and milk. And whisk until combined.

4. Make a well in the center of dry ingredients. Add in milk mixture and lightly stir just until combined. Finally add in chocolate chips and stir to combine. If it’s mixed too much, excess gluten will be formed and the muffins will turn out tough. The batter should be a little lumpy and quite liquidy.

5. Then distribute among muffin molds. Fill only ⅔ of each mold. Bake in the oven preheated to 400 degrees F (200C) for 20 to 25 minutes, or until puffed and golden brown.

6. Let cool on a wired rack for 5 minutes. Sprinkle with light brown sugar (optional) and serve.

Recipe from Eugenie’s Kitchen

http://eugeniekitchen.com/chocolate-chip-muffins/

AF Teriyaki Salmon with Broccoli

This is a fast and simple dish that can be prepared for dinner in about 15 minutes minus prep time. This dish can also be made in toaster oven instead of AF.

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Ingredients (Serves 1)

  • 1 Salmon Fillet Steak
  • Teriyaki sauce – enough to marinate
  • 1 head of Broccoli
  • 1 Carrot (optional)

Steps

  1. Marinate salmon with Teriyaki sauce for at least 30 mins to 1 hr.
  2. Put into pan and set AF 200 for 15 mins.
  3. Open AF around 7-10 mins to add in broccoli/ carrots
  4. Carrots can be added in earlier and check that broccoli dun burn.
  5. Add in remainder of marinate to season veggies.
  6. Serve.

Homemade Teriyaki Sauce Ingredients

  • 1 portion of soya sauce
  • 1 portion of mirin
  • White sugar / Brown sugar / Honey to taste
  • Garlic and Ginger (optional)

Steps

  1. Combine soya sauce, mirin and sugar in a saucepan.
  2. Dice garlic and ginger and add to mixture.
  3.  Heat and bring mixture to boil and then lower heat to simmer until sauce thickens.
  4. Cool then and sauce is ready to use.

Brown Sugar Tang Yuan

This is a super simple recipe that I use to cook tangyuan 汤圆 when it’s Winter Solstice or 冬至. My personal favorites are peanut and sesame tangyuan – I am not too particular about the brands since they all taste about the same to me but SpringHome brand might come with peanut powder which is good to use for Muah Chee.

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Ingredients (Serves 1)

  • 2 tablespoon of brown sugar
  • 300ml of water
  • Pandan leaf (optional)
  • Pack of frozen tangyuan – 5 pieces for one serving

Steps

  1. Boil water and mix with brown sugar, stir to make sure the sugar is fully dissolved.
  2. Add frozen tangyuan and cook.
  3. Tangyuan is cooked when it floats up to the surface of the water.
  4. Serve and eat while hot.

梅菜扣肉 Mei Cai Kou Rou

This has always been a home cooked favorite of mine – a traditional Hakka comfort food. I never guess there was so much preparation work required to cook this but I am glad I tried and managed to recreate a taste close to my mum’s version of this dish.

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Ingredients (Serving Size: 2-3) 

  • 150 gm salty mei cai
  • 150 gm sweet mei cai
  • 500 gm Pork Belly  – Cut to pieces
  • 1/2 tsp dark soya sauce to marinate pork
  • 3-5 cloves of garlic peeled – I used black garlic
  • 2 slices of ginger
  • 2 star anise

Sauce

  • 1/2 tbsp dark soya sauce
  • 1/2 tbsp light soya sauce
  • 1 tbsp Shaoxing Huatiao wine
  • 20 gm rock sugar
  • 300ml water

Steps

Mei Cai

  • Rinse sweet and salty mei cai to get rid of impurities until water runs clear.
  • Blanch mei cai in boiling water for a few minutes. Rinse and soak in water for another 10 min.
  • Remove mei cai and squeeze dry. Chop mei cai into cubes of 1 cm and set aside.

Pork Belly

  • Blanch pork belly in boiling water for 3-5 mins. Rinse in cold water, pat dry with paper towel.
  • Marinate pork belly with dark soya sauce for at least half an hour.
  • Shallow fry the pork belly on both sides in wok pan. Alternatively, use airfryer to fry pork for 5-10 min.
  •  Drain oil and plunge pork belly in cold water in 10 min.
  •  Dry and set aside for later

Fry Seasoning

  • Use pork oil from browning meat to fry the garlic cloves, ginger and star anise until fragrant. Add in mei cai and fry for a few minutes. Afterwhich, add Sauce and simmer for 30 minutes.

Start the Braise

  •  Arrange pork belly at the bottom of steaming bowl and cover with mei cai. Cover with lid or foil and steam for 1 hour.

 

Recipe from Noobcook

http://www.noobcook.com/mei-cai-kou-rou/2/

 

The Providore at Mandarin Gallery – 18th Dec 2016

Selected this place as the our yearly gathering location with my ex-SingTel colleagues as it as conveniently located in town and easy for all of us to get to. I was surprised that the place was relatively empty for a Sunday morning as we reached around 11.30am for brunch. Just go straight up the external escalator near Victoria’s Secret and you’ll find Providore.

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Spanish Baked Eggs 

Two free range eggs baked on grilled chorizo sausage in spicy tomato sauce with smoked paprika and shaved manchego cheese. I find it a bit too spicy but the eggs were pretty yummy but they were pretty stingy on the sausage. Bread was so so and not outstanding. Overall I find the dishes a tad salty.

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Crab Linguini Pasta

With sundried tomato, bird’s eye chili, fresh basil and The Providore’s No.3 Olive Oil. This was the lightest tasting  and was a pretty standard pasta dish. Did not leave munch of an impression.

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Lobster Mac & Cheese 

With shaved fennel & fresh dill baked in a cast iron pan. This was pretty rich due to the cheese and fortunately the serving is not huge else it will be quite jialat – this was the most salty dish.

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I cook, I bake and I eat

Everyone eats but not everyone cooks or bakes. I started off with a interest in baking and even took a certification course at a professional cooking school and it always makes me feel happy when people enjoy the food I bake. Growing up in a household where my mum was a great cook, I never had much excuse to cook. It was only after living on my own that I started challenging myself to cook meals for myself. I was pleasantly surprised cos it was not as hard as I always thought even though I did not like to deal with open flames or oil. So it looks like I do have some small talent in the kitchen for which I am grateful. So I decided to start this blog to collate the number of recipes that I have scouring online and also to showcase the food establishments that I have been to.