It’s been a while since I worked up the energy to cook and I have this piece of sea bass lying in the fridge for the longest time so finally I decided to cook it for lunch.
- 1 piece sea bass fillet
- 1 small broccoli
- 45g unsalted butter
- 1 medium lemon juiced (I omitted)
- 1.5 tbsp oil
- 2 tbsp herbs
- 1 tbsp minced garlic
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- Combine butter, lemon juice, some garlic and herbs in a small saucepan and remove from heat once butter has melted.
- Mix all the powders and salt. Rub the mixture over both sides of the fish fillet. Pour any unused powder mix into the butter sauce.
- Heat pan on medium heat and grease pan with oil.
- Fry fish fillet for 3-4 mins (cooking time depends on thickness of fillet).
- Turn fillet over and pour butter sauce over it. Cook for another 2-3 mins.
- Remove fish from pan and stir-fry broccoli in butter sauce for 3-4 mins.
- Dish up and serve together with fillet.
I had wanted to buy a packet of these noodles before I fly back from Taipei but thanks to the bigger than expected boxes of sun biscuits and pineapple cake, I had to forego getting the noodles because I had no time to go searching. Most convenient stores only carried the bowl version and that was too bulky. That left me with a big craving but also the motivation to search out recipes to cook this soup noodle and now I have a much more healthier version to go to. This soup noodle is very comforting and great for a cold day.
- 2 boneless chicken thigh / 1/4 chicken / 2 chicken wings
- 250 gm noodles / beehoon / mianxian
- 100 gm leafy vegetable / xiao bai cai / shanghai green
- 10g m goji berries
- 1 shallot
- 10 gm ginger
- 100-150 ml hua diao wine
- 100-150 ml water
- 25 ml light soy sauce
- 10 ml oil
- Pinch of salt
- Clean and pat dry chicken and marinate with a little hua diao wine and light soy sauce for 15-30 mins
- Slice shallot into thinly and slice ginger into pieces
- Add oil to pot and stir-fry ginger and shallots until fragrant
- Add in marinated chicken and fry until chicken is almost cooked
- Pour in the hua diao wine and water to cover the chicken pieces and bring to boil
- Reduce heat and add in goji berries to simmer for 5 mins
- Add in remaining soy sauce and salt to taste when chicken is cooked.
- In a separate pot, bring water to boil, blanch vegetables and cook noodles / mian xian / beehoon. Drain off the water
- Pour noodles and vegetables into serving bowl and cover with soup and chicken. Serve hot.
This must be one of the most costly kitchen appliance ever – priced at SGD $2,320. The big price tag that will have most people reeling and resisting. However, given that it can replace 12 appliances and can do wonders – allowing newbie cooks, husbands and even children to easily whip up tasty and healthy dishes. It’s no wonder that this machine is flying off the shelves despite it’s price.
I was already aware of this product last year when a friend invited me over to her place for a demo session and boy was I impressed – this machine grinds, blends, cooks, stir-fries and kneads. If it can airfry and bake… it will be perfect! But it’s already close to perfection.
Since I was going to move house in late June and was going to have a full kitchen with ample counter space, I made the decision to get a set and frankly I haven’t regretted.
It’s been ages since I have blogged about my cooking – not because I have stopped cooking but just distracted with other things going on and also I was cooking a lot out of my new kitchen tool – the Thermomix. This German made kitchen appliance is rather costly but given the amount of functions it can do – I think it rather justifies the expensive price tag. I will write more detailed separate post.
Recently there was a video about how to prepare fried pork chops the Ding Tai Fung way and usually that comes accompanied with egg fried rice so last night I was watching some fried rice videos and the idea of cooking fried rice stuck and I just happened to have some leftover rice in the fridge.
Ingredients (serves 1)
- 2 lap cheong sliced
- 1/2 cup cooked cold overnight rice
- Spring onion
- 1 tbsp oil
- 2 eggs lightly beaten
- 1 tsp light soya sauce
- 1 tsp dark soya sauce
- 1 tsp oyster sauce
- 1 tsp water
- Pinch of pepper & salt
- Heat pan and add a little oil and add in lap cheong to lightly pan fry and extract the oil. Line a plate with paper towels and dish out the lap cheong to soak up the excess oil.
- Pour eggs into the pan and scramble until about 70% cooked then add in the rice and break up any clumps.
- Add some minced garlic and handful of spring onions – stir fry together to mix eggs and rice. Flatten rice in pan and let it cook for a while on high heat then stir-fry the rice.
- Mixed all the sauce seasoning and pour over the rice – mixed evenly and continue to cook until rice is dry enough for your liking.
- Serve hot.
I remember this was something my mum would make to use up the leftover bread and it’s usually eaten with kaya or honey. Personally I prefer it with honey and I actually don’t like the bread too soggy so that the crust is still crispy.
- 5-6 pieces of bread
- 2 eggs
- 1/4 cup of milk / cream
- 1 tsp sugar
- 1/4 tsp of cinnamon
- Splash of vanilla extract
- Pinch of salt
- Butter / oil
- Add eggs, milk, sugar, cinnamon, vanilla and salt into dish and mix with a fork
- Heat pan with butter or oil
- Coat bread with batter and fry until light brown
- Serve hot with honey
Recipe from https://www.youtube.com/watch?v=r1ZLSbQ0r0I
I bought the Knorr salted egg powder for the longest time and only used it once to cook fried tofu. Today I finally tried using it on chicken but silly me forgot to add egg to the marinated chicken before frying but it was still edible.
- 2 boneless chicken thighs cut into chunks
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp rice wine
- 1 egg beaten
- 2 tbsp potato flour
- 1 tbsp corn flour
- 6 tbsp salted egg powder
- 4 tbsp oil
- 2 tbsp garlic
- 1 tbsp sugar
- 1 red chili
- 20 curry leaves
- Marinade chicken for 15 mins with sugar, salt, pepper and wine
- Add beaten egg and mix well
- Coat chicken with potato and corn flour
- Airfry at 200 degrees for 20 mins – turn chicken at 10 mins mark
- Set aside to cool
- Heat oil in pan and fry garlic, chili and curry leaves and sugar
- Add in salted egg powder and fry until fragrant
- Add in chicken pieces and coat in sauce
- Serve hot
I actually had not really planned to make mooncakes this year but since I promised my dance class to treat them to mooncake – I decided to try out this Shanghai mooncake recipe as it has been something I had been thinking to do. I went to Kwong Cheong Thye to purchase the lotus paste as I heard that they carried more varieties and purchased a low sugar HK lotus paste which was not only not sweet but tasty as well. I also got the ready salted egg yolks.
Ingredients ( Makes 11 Pieces)
- 300 gm plain flour
- 40 gm custard powder
- 1 tsp baking powder
- 80 gm icing sugar
- 1 egg, lightly beaten
- 150 gm unsalted butter
- 1/4 tsp salt
- 1/2 tsp vanilla extract / essence
- Black and White Sesame seeds
- 605 gm of lotus seed paste
- 11 salted egg yolks
- 1/4 tsp sesame oil
- Sift flour with baking powder, custard powder and salt into big mixing bowl
- Sift in icing sugar and mix well into flour
- Cut in unsalted butter and rub into flour – better to use pastry cutter as there is a lot of flour and butter.
- Make a well and add in the lightly beaten egg and vanilla, combine into a soft dough without kneading and rest for 30 mins.
- Meanwhile, add sesame oil to egg yolks and steam for 5 minutes. Set aside to cool.
- Divide lotus paste into 55 gm each and roll into balls. Flatten and wrap one salted egg yolk inside.
- Divide dough into 60 gm each and roll into balls. Flatten with rolling pin and wrap filling and shape.
- Decorate with sesame seeds and bake in preheated oven at 180 degrees for 10 mins.
- Take out from oven to rest 5 mins and apply egg glaze evenly and return to oven to bake for another 25-30 mins until golden brown
This is another of the comfort food that I love and remember. Even though my mum did not cook it often. Glutinous rice unfortunately is not so easy to digest so it’s not exactly a staple food item. But every time mum cooks this – everyone will want to have second helpings.
- 1 cup of glutinous rice soaked overnight
- 3-4 pcs of scallops / or dried shrimp
- 4-5 pcs of dried mushroom
- 1 Chinese sausage / lap cheong sliced
- 1/2 – 1 chicken thigh or pork cut to small pieces
- 1 tbsp light soya sauce
- 1/2 tsp dark soya sauce
- 1 tsp sugar
- Olive oil
- 1 cup water from soaking mushrooms and scallops
Marinade for chicken / pork
- 1/2 tbsp oyster sauce
- 1 tsp light soya sauce
- 1/2 tbsp shaoxing wine
- 1/2 tsp sesame oil
- white pepper
- Marinate chicken / pork for at least 30 minutes or longer and drain water from glutinous rice.
- Wash and then soak mushrooms and scallops overnight and reserve the water later for steaming
- Slice mushroom and tear scallops into strips for frying later
- Heat wok pan and stir fry lap cheong until oil is released
- Remove lap cheong and add in chicken or pork stir fry. Add scallops, mushrooms and garlic and stir fry together until fragrant. Dish up and set aside to cool.
- Add rice to pan and add seasoning – stir fry until rice is coated evenly
- Add back meat, mushroom etc and stir fry for while to mix with rice
- Off heat and dish rice into steaming pot or pan
- Add 1 cup of water or enough to cover rice in pot.
- Steam for 30-40 minutes until rice is cooked and dry
I love potatoes in almost any cooking style but sometimes, I dun cook fast or often enough and my potatoes start to sprout. So this is one quick and fast way to cook my potatoes before they spoil and I waste food to throw them away. If you had potatoes that sprouted, simply cut way the sprouts and they should be safe to eat.
- 2 -3 potatoes peeled and cut into cubes
- 2-3 fresh sausages cut into pieces
- Pepper and salt
- Mixed herbs
- Olive oil
- Spray olive oil on potatoes and sausages and mix in baking pan
- Salt, pepper and mixed herbs to season
- Put into air fryer and AF for 20-25 mins at 200
- Open and mix at 10 mins or so to mix to ensure even cooking
- If sausages are in smaller pieces than potatoes – then AF the potatoes first and add in the sausage later to prevent burning them while potatoes are under cooked
Fast and simple recipe that has everything for a great brunch! Looks just like what a cafe would serve isn’t it?
- 3 pieces of wholemeal bread
- 3 eggs
- 3 sausages sliced / ham
- Cheddar & Mozzerella cheese
- Pepper & salt
- Mixed herbs
- Preheat toaster / oven at 180 degrees.
- Flatten bread with rolling pin and stuff into muffin tray or ramekins. Spread a thin layer of butter on the ramekin to prevent sticking.
- Put sliced sausage on top of bread and crack egg inside each bread cup.
- Put cheese on top of eggs and sprinkle some pepper and mixed herbs.
- Put into toaster / oven and bake for 15 mins.
- Serve in ramekin or remove to serve.