SAVOURY DRIED FIG SOUP

无花果

Dried Figs 

are usually eaten as snacks.

I do not know that it can be boiled in soups until Long Yen introduced.

Figs are rich in soluble fibre and essential minerals.

Besides improving general health, 

it also promotes bone density,

lower blood pressure,

rejuvenate and improve skin conditions.

Look at this extract....

Savoury Dried Fig Soup

200-300g pork ribs

3 dried figs

3 red dates

some wolfberry

2-3 bowls of water

1. rinse pork ribs in boiling water to remove impurities

2. all ingredients into a pot, bring to a boil

3. lower heat and allow to simmer for an hour.

4. enjoy warm

Note:

This soup is sweet. Adding salt is optional

THAI BASIL BRINJALS

魚香茄子

Brinjals or eggplant,

when softened absorbs the taste from the gravy.

In this dish, Thai Basil and chilli have been added, to enhance its flavour.

A little preserved soya beans or Tau joo may be added.

I choose to omit it

because I prefer the original flavour of  minced pork.

How to maintain the purple colour of the brinjals?

You can either

(i) boil fully submerged in rolling boiling water, or

(ii) deep fried in oil like the restaurants do

Thai Basil Brinjals

1 brinjal, cut into 2" chunks & quartered lengthwise

3 Tbsp minced pork or chicken

2 tsp garlic, minced

few slices of old ginger

some cut chillies, I use small chilli padi

some thai basil leaves

seasoning: soya sauce, salt, pepper and sugar

1) bring water to a rolling boil

2) add brinjals & press down to submerge completely, boil for 2-3min, strain

3) heat up some oil in a pan, add ginger and garlic to fry until fragrant

4) add minced pork, continue stirring

5) add brinjals & seasoning to taste. A little water if necessary

6) before dishing up, add chillies and basil

7) serve hot!

PAN SEARED LEMON CHICKEN

Pan Seared Lemon Chicken

I have come across 2 ways of cooking Lemon Chicken, 

(i) Crispy, deep fried in batter

(ii) Pan Seared

I choose to cook the later one because it is easy and healthy!

It is done by simply pan seared the chicken leg

and 

drench in sweet and sour lemon sauce!

This is the pan seared chicken leg.

Pan Seared Lemon Chicken

1 chicken whole leg, de-boned

1/2 lemon
      - lemon peel, sliced thinly or grated
      - juiced, 1-2 tsp depends on your liking
1/2 tsp garlic, minced
2 tsp sugar
salt and pepper to taste
soya sauce for taste & colour
1/2 cup water

Thickener: 1 Tbsp corn flour
                  2 Tbsp water

1) marinate chicken whole leg with salt & pepper for 15min
2) heat up a little oil in a pan, saute' garlic until fragrant, remove garlic
3) place the chicken leg, skin side down to cook
4) when brown, turn over and sear the other side until cooked
5) remove from heat & chop into bite size
6) heat up the same pan, add 2 tsp sugar
7) when sugar starts to melt, add lemon juice and water, allow to simmer
8) add salt, soya sauce & sugar to taste. More lemon juice if you prefer
9) slowly add in chicken pieces & thickener until required consistency is reached
10) enjoy

NASI LEMAK

Nasi Lemak

I have never dreamed of cooking Nasi Lemak

because I am not a fan for spicy food.

Moreover, I do not fancy dishes that require hard work!

Somehow, I got the inspiration from both 

Loke Peng and Regina Lim.

Regina's Sambal comes at the right time.

 Loke Peng's encouragement, detailed guidance

and the secret ingredient all helped to bring this dish on the table!

Love it,

a bit too spicy though!

Ikan Bilis Sambal

2-3 Tbsp of sambal from my earlier post

a handful of fried ikan bilis

1-2 big onion, sliced

1 Tbsp tomato ketchup

seasoning: sugar and salt to taste

1) heat up a little oil, fry the sliced onions until fragrant

2) add sambal and ikan bilis, saute'

3) add tomato ketchup, a little water if necessary

4) add seasoning

5) serve with blue pea flower rice, hard boiled egg and sliced cucumber

Notes:

1. For the rice:

    a) Soak blue pea flower in boiling water for 1/2 hour or so

    b) wash rice & add the strained blue pea flower water, 

    c) top up with some coconut milk 

    d) add a little salt

    e) put 1 knotted pandan leaf & 1 smashed serai on top

    f) cook it

EGGLESS LIGHT WHOLEMEAL LOAF

Thank you Adeline Song Jun Ling for this recipe 

Eggsless Light Wholemeal Loaf

It is so soft that

you better not to attempt to slice it warm.

Leave it to cool completely,

allow the sides to harden before you slice it!

Eggless Light Wholemeal Loaf

250g High Protein Flour

50g wholemeal flour

180g milk

40g sugar

3g salt, (approx.1/2 tsp)

3g instant yeast (approx. 3/4 tsp)

30g butter

1) all ingredients into the bread machine, bread dough cycle, 1.5 hours

2) punch down & shape into a loaf

3) allow to proof until double, about 1 hour

4) bake in preheated oven 180'C for 20-25min

DIPPING SAMBAL SAUCE

This Sambal Sauce

can be used as a dipping sauce

or used to cook spicy dishes like ayam masak merah, nasi lemak etc.

This recipe is adapted from Regina Lim's 

Regina Dipping Sambal.

The following amount is 1/2 of her recipe.

Dipping Sambal Sauce

Ingredients:

(A) 150g dried chillies, (see Loke Peng's instruction for easy preparation.)

      

(B) 50g dried shrimp, soaked, drained & blended

(C) blend together until fine: 

      250g shallots, sliced

      100g garlic, sliced

      25g serai, sliced

      25g buah keras, banged

      25g lengkuas, chopped

      1" kunyit hidup, cut

(D) 200g assam jawa squeezed with

       150g water

(E) Seasoning to taste: gula melaka

                                     salt

                                     sugar

(F) 1.5 cup cooking oil, approx

Method:

1. cut chilli lengthwise with scissors, soak in hot water

2. use chopsticks to pick up chilli, rinse again. Most of the seeds will come out

3. blend chilli finely and leave aside

4. heat up oil in a kuali, saute' (C) until fragrant

5. add finely blended dried prawns, fry until fragrant

6. add blended chilli paste and fry until red oil surfaced

7. slowly add the assam juice, keep stirring

8. add seasoning according to your liking.

TRADITIONAL SCOTTISH BAPS OR BUNS

Traditional Scottish Baps or Buns

by Nicola Don

Thank you Ann Tan for introducing this Traditional Scottish Baps.

If you are a bread lover.

you will surely love these small round fluffy buns.

I made these in my bread machine,

super easy!

Scottish Baps

makes 12

Ingredients:

4.5 cups flour

1/2 cup butter

2 tsp sugar

2 tsp salt

1 cup lukewarm water

1 cup lukewarm milk

4 tsp instant yeast

extra flour for handling and shaping

Method:

1) all ingredients into the bread machine, bread dough cycle, allow to proof 1 hour

2) once doubled, punch down & divide dough into 12 balls

3) shape each ball into a bun, place on a parchment lined baking tray

4) dust top of buns with flour. Allow bun to rise for 20min

5) bake buns in preheated oven 190'C for 15-20min or until the buns turn light brown

6) cool on wire rack

3 CUP CHICKEN

三杯鸡

San Bei Ji

3 Cups Chicken

originates from Taiwan.
It is made by cooking chicken with sesame oil, soya sauce and rice wine.

It is a popular dish among the Malaysian Chinese.
In Singapore, this dish is available in most 'Joo Chow' Coffee Shops.

九层塔

Thai Basil

has been added to enhance its taste

because Basil has a very distinctive taste,

either you love it or you reject it!

Just like coriander, or Chinese Parsley,

many reject it because of its strong aroma!

If you are keen, here is the recipe:

San Bei Ji

3 parts each of:

sesame seed oil

soya sauce

cooking wine, shaoxing jiu (more if you like)

1 Chicken thigh, chop into bite size

few slices of old ginger

few slices of garlic

dark soya sauce, optional

sugar and salt to taste

some basil leaves, to be added before dishing up

1) while heating up sesame seed oil, add ginger and garlic slices

2) when fragrant, add chicken slices and let cook for awhile

3) turn the chicken over & continue cooking the other side

4) when almost done, add soya sauce, cooking wine & the rest of the seasoning to taste

5) stir fry and allow the liquid to reduce 

6) add basil leaves and dish up, enjoy!

Note:
a) when served in a claypot, it is sizzling and fragrant
b) if basil leaves are not available, scallion or spring onions can be used.

HERBAL TEA EGGS

茶叶蛋

Herbal Tea Eggs

so fragrant and nice, 

I usually cannot resist buying some when passing by the shop.

Thank you Krystal Wee for sharing the recipe.

Don't be like me

attempt to eat it the next day.

The colour is not dark enough.

According to Krystal Wee the key is love & patience, haha!

Yes,

"2 to 3 days old eggs taste best!"

Here are the herbs and tea leaves used in the recipe

Using a spoon to crack the egg shell when it is cooled.

Here is Krystal Wee's exclusive recipe if you are interested:

Herbal Tea Eggs 

10 eggs, small or medium size

2 slices dang gui

2 slices chuan xiong
2 star anise
3 Tbsp Tea leaves

1/2 handful of red dates

1/2 handful of dried longan

1.5 tsp salt

Seasoning:

4 - 6 Tbsp brown sugar

4 - 6 Tbsp dark soya sauce

1) wash eggs, add enough water to cover the eggs

2) add herbs, tea leaves and salt and bring to a boil. 

3) Simmer for 10min, and let cool

4) remove eggs and crack them gently with a spoon

5) put back the eggs, with shell on, into the herbal water

5) add seasoning, more water if necessary and bring to a boil

6) lower the heat and simmer for 30min

7) turn off heat, cover & leave over night

8) reheat until boil. Enjoy

IRISH SCONES

Scones 
are usually served during tea time.

I love it warmed,
and with a good spread of butter and jam.

It is a quick bread, baked mildly sweet.
Some like it plain,
but I like it with raisins or cranberry.

I have adapted this recipe from Gemma Stafford.

Irish Scones

340g self-raising flour

80g cold butter

1.5 tsp baking powder

50g sugar

50g raisins/cranberries/sultanas

150g milk

1 egg, beaten

1. sift together self-raising flour & baking powder. 

2. cut cold butter, and rub into the sifted flour, until resembles course breadcrumbs

3. stir in dried fruits

4. in another bowl, whisk egg and milk until thoroughly combined

5. pour enough egg mixture into the flour and stir until a soft dough is formed.

    You may not use up all the milk. Keep the remaining for brushing 

6. transfer the dough to a floured surface and pat to 1.5" thick

7. cut scones out & place on a parchment lined baking tray

8. brush top with the remaining milk

9. bake in preheated oven, 210'C for 25-30min until golden brown.

Note:

The scones will be lighter and softer if

1) the butter is cold, make sure it does not melt

2) you handle the dough lightly and gently

BANANA MUFFINS

Banana Muffin, anyone?

I never like Muffins

because of its soapy taste from Baking Soda.

My sister, Amelia likes baking Muffins.

Her favourite is Banana Muffins!

She told me it is the easiest thing to bake, and fail proof too

She said,

"No need Baking Soda" 

I have to prove her right when I have it on my table at last!

Soft and spongy,

deliciously flavourful from the mashed banana.

Sharing with you Amelia's recipe:

Banana Muffins

100g mashed banana

1 egg

35g fresh milk

60g melted butter

5g corn oil

30-35g light brown sugar

1/4 tsp salt

110g self-raising flour

3/4 tsp baking powder

1. whisk together dry ingredients, leave aside

2. lightly beat egg, add mashed banana & all the rest of the ingredients

3. gently fold in dry ingredients until just combined. Do not overmix!

4. pour into 4 muffin cups and bake in preheated oven 175'C for 30min

ASSAM PRAWNS

Assam Prawns

is an easy and tasty dish.

Last time, we used to soak the assam ball in water,

squeeze and remove the seeds, 

then strain and use the paste to cook the prawns.

Today,

we can just buy a tub of the assam paste

and scoop the amount that we need for the dish.

It is so much easier!

Assam Prawns

1/2 kg sea prawns

1 Tbsp minced ginger

1.5 Tbsp garlic, minced

few stalks of spring onions, cut into 1" 

oil for frying & cooking

Sauce: mix together

            1 Tbsp soya sauce

            1/2 Tbsp dark soya sauce

            2 tsp sugar

            1/4 cup water mixed with 1 Tbsp assam paste
            salt to taste

     

1. heat up 3 Tbsp oil, fry prawns until change colour, dish out prawns

2. add ginger & garlic to the oil in the wok, fry until fragrant

3. pour the prawns back into the wok & add the sauce & spring onions

4. Toss & turn, remove from heat