STICKY PORK RIBS

糖醋排骨

STICKY PORK RIBS

These sweet and sour sticky ribs are full of flavour.

Yes, the meat almost fall off the bones!

So good that you will ask for more.

Thank you Nellie Bok for sharing this recipe.

Sticky Pork Ribs

500g pork ribs

1 tsp bicarbonate soda

Marinate 

2 Tbsp corn flour

1/4 tsp salt

1 tsp minced garlic

1 tsp oyster sauce

1/4 tsp chicken powder

1/4 tsp black pepper powder

1 Tbsp cooking oil

1 Tbsp cooking oil

175g black vinegar ( adjust to your taste)

75g rock sugar

1 Tbsp dark soya sauce

Boiling water, enough to cover the ribs

Garnishing (optional)

1 tsp toasted sesame seed

cut cucumber

Method:

1. marinate pork ribs with bicarbonate soda for 30 min to soften the meat texture.

2. rinse well with plenty of water, pat dry with kitchen paper towels

3. add the marinate ingredients to marinate for at least 20min

4. heat pan, add 1 Tbsp cooking oil and lightly fry both sides of ribs

5. add the rest of the ingredients & bring to a rolling boil for 2-3 min

6. reduce heat to simmer until tender

7. check constantly & flip for even coating

8. about 35-40min the gravy will thicken and emulsified.

9. adjust the flavour to your liking

10.serve hot with toasted sesame & crunchy cucumber slices

PUMPKIN BUNS

Pumpkin Buns

Light and fluffy buns 

with sweet red bean filling.

Do you like its bright yellow colour?

It comes from the pumpkin!

I have adapted this recipe from Jeannie Tay's

Pumpkin Buns

300g bread flour

20g sugar

1 tsp instant yeast

1/2 tsp salt

120g water

120g pumpkin puree

30g butter

Filling:

250g red bean paste divided into 9 balls

Method:

1. all ingredients into the bread machine, dough cycle 15-20min

2. allow to proof for 20min

3. divide into 9 portions, made into balls

4. flatten the ball & wrap the filling

5. place inside oiled 8" square pan

6. allow to proof until double, about 1 hour

7. decorate if you want

8. bake in pre-heated oven 175'C for 20-25min

JAPANESE CURRY

Japanese Curry

When I tasted the Japanese Curry for the first time,

I find it something different, 

though not really outstanding,

especially I am so used to our local curries which are savoury and spicy.

Nevertheless, it is acceptable to me because

I prefer food that is slightly on the sweet side.

As for the colour of the gravy,

it is darker compare with its counter parts.

However, the colourful vegetables added has brighten it up all together!

Special thanks to Kenneth Goh's  recipe.

I have adjusted it to my taste:

(A) Curry Roux

mix all ingredients together:

2 Tbsp garam masala

1/2 Tbsp curry powder

1/2 Tbsp coriander powder

1 tsp chilli powder

1/4 tsp black pepper powder

2-3 Tbsp water

(B) Japanese Curry

45g cooking oil

1 cup chicken meat, cubed

1 cup big onions, cubed

1/2 cup green peas (I did not use)

3/4 cup carrots, cubed

3/4 cup potatoes, cubed 

2 cups water

1 tsp sugar (to taste)

1/2 tsp salt (to taste)

1/2 tsp plain flour (thickener)

Method:

1) heat oil in a frying pan, add the curry roux mix

2) at low heat, fry until aromatic, and oil will appear at the sides of the pan

3) when the mixture becomes 'light', add the onions to fry until soft

4) add chicken, potato and carrot cubes, stir fry for 2-3 min

5) add 2 cups water and allow to simmer until tender

6) add green pea, if using, salt & sugar to taste

7) sprinkle 1/2 tsp plain flour, and stir to mix in

8) allow to sit for awhile for flavour to develop before serving

APPLE COBBLER

Apple Cobbler

made from fresh apples.

I have added some cranberries both for colour and taste.

This is a simple recipe.

It does not require many ingredients 

only those available in the pantry.

Apple Cobbler 

served with a scoop of Vanilla Ice Cream

If you are interested:

Apple cobbler

Filling:

5 cups apples, peeled & chopped

80g castor sugar

1 tsp cinnamon powder

1/2 tsp nutmeg powder

 2 Tablespoon plain flour

Topping:

60g castor sugar

60g cold butter, cut into flour

60g plain flour (I added 30g more)

Method:

1) combine all ingredients in the Filling and leave aside 

2) preheat oven to 180’C

3) combine sugar and flour in a small basin

4) cut the butter into flour mixture

5) crumbs with lumps is fine
6) pour the fruits into a baking tray, spread evenly
7) add the toppings to cover the fruits
8) bake for 40min until brown
9) serve warm with a scoop of vanilla ice cream

MUSHROOM SOUP

Creamy Mushroom Soup

minus the cream!

Thanks Loke Peng for sharing your recipe

Mushroom Soup

(A) 25g Chinese dried mushroom

      1/2 big onion, cubed

      300 ml chicken stock + mushroom soaking water

(B) 2 tsp plain flour

      1 Tbsp milk powder

      1 tsp butter

      1/4 tsp garlic oil

      1/8 tsp oregano

      salt (1/2 tsp) & pepper to taste

Notes:

1. can replace part of the liquid with cream if you like

2. add more liquid if you find it too thick

Method:

1. wash mushroom & soak for at least 2 hours

2. remove the centre core & cut into pieces

3. bring to a boil, mushroom, onions & some soaking water

4. allow to simmer until soft

5. alternatively you can double boil to soften

6. scoop only the mushroom & onions into the blender

7. measure the water + top up with chicken stock to 300ml

8. blend mushroom with some of the 300ml liquid

9. empty all into a saucepan, stir in ingredients (B), mix well

10. cook over medium heat until thicken

11. serve hot with sourdough bread or toast

PEANUT BUTTER SPONGE CAKE

Peanut Butter Sponge

with inspiration from
nutella-chiffon-cake

It is spongy and light
with a hint of peanut butter!

Peanut Butter Sponge Cake

baked in 18cm tube pan

3 egg, separated 

1/8 tsp salt 

35g oil 

60-80g milk

60g peanut butter

80g cake flour, sifted

1/4 tsp cream of tartar

50g sugar, divided 10g & 40g 

1. Mix together Egg yolk, salt, And 10g sugar, 

2. Mix in oil. 

3. Add peanut butter and milk, mix until combined

4. Add sifted flour & mix well 

5. Separately, whisk egg white, add cream of tartar

6. add sugar in 3 additions, whisk until stiff peaks

7. mix 1/3 meringue into egg yolk mixture, mix to combine

8. gently fold the remaining meringue in 2 additions into the mixture

9. pour into ungreased tube pan, gently tap on the counter to remove large air bubbles

10. baked in preheated oven 175'C for 35min

11. once baked, invert pan to cool

SOFT BOILED EGG

Soft boiled Egg 溏心蛋

Wow! 

The egg yolk flows out like cream, so yummy!

Many of us like soft boiled eggs like this,

but often times we left it too long in the boiling water

And it becomes hard boiled egg instead.

I found this chart when I googled for soft boiled eggs

It is helpful if you are a first timer!

Method:
1. bring water to a boil
2. add eggs & let boil for 6min
3. remove & put into ice cold water
4. do not de-shell until required

4 Dates Health Drink

Red Dates or jujuba fruits, 

commonly known as Chinese dates, 

is a popular traditional herb 

used in China long ago, 

both for food and health. 

TCM believe that it helps to prevent anemia 

and

 improve the complexion because of it’s iron content.

 As it is high in fibre it helps in overall health, 

improve bowel movement and strengthen the immunity and liver function. 

Both black dates and blue dates are good for the skin and hair.  

Blue dates are more expensive and they are longer 

whereas the black dates are rounded as shown in the photo.

The candies or honey dates is used to sweeten the drink.

To make 2 to 3 cups of this nutritious drink

You will need:

4 red dates

2 black dates

2 blue (nan) dates

2 honey dates

4 cups water

1) cut the dates in half. Some will advise to remove the seeds before boiling. 
2) Put everything into a slow cooker to boil for 2 hours. 
3) When done, Use the back of the spoon to press the dates to squeeze out the nutrients if you are not eating the pulp. 
4) Strain and drink either warm or chilled. 
5) You will be surprised how nice is the taste of the drink! You will love it.

 Drink

Discard

HOMEGROWN BEAN SPROUTS

Do you like beansprouts?

I do, especially those cruncy ones!

Some say Ipoh produces the best beansprout!

How far is this true?

Well, if you are not from Ipoh,

try this recipe to confirm otherwise. 

I have 75g of green beans in my pantry.

Let's start...

How to grow beansprouts?

Carolyn Chan advised to grow it in a kettle because:

1) can rinse the beans easily

2) the spout of the kettle prevents the beans from coming out when rinsing

3) no need & should never try to open the cover to peep inside

Method:

1st Day: soaking
wash the beans & soak them in the kettle overnight

2nd Day: Rinsing 2-3 times
1. rinse beans by pouring out the water through the spout
2. fill water through the spout also,
3. shake GENTLY to make sure all the beans are rinsed, drain the water

3rd Day: repeat the rinsing process 2-3 times

4th Day: Harvesting

Open the kettle cover

and

you see this!

Fat fat tau geh, haha!

1. in the morning, prepare a basin 1/2 filled with water

2. pour the beansprout into the water

3. use your hand to shake the water, some husk will rise to the top, remove them

4. take a handful & clean it & put into another basin of water

5. look at these, perfect for eating - white & crunchy

Tips:
1. do not add salt to beansprout when you fry because it will lose its crunchiness.
2. best method is to run it into a pot of boiling water, then season with prepared sauce.

Sauce: mix together
2 tsp garlic oil
2 tsp light soya sauce
1/2 tsp sugar
2 tsp boiling water
dash of pepper

with 75g green beans

I made 2 plates like this!

BRAISED SEAFOOD

Braised Seafood

This is an elaborate seafood dish,
not to be missed, especially during celebrations and festive seasons.
It was my late mom's favourite.

There is a variety of seafood used.
Many of these need tedious preparation.
Luckily all these can be prepared well ahead of time.

Sea Cucumber - takes 3-4 days to prepare

1. pour boiling water over the sea cucumber and soak overnight

2. next day, change the water & bring it to a boil, leave to cool

3. need to repeat (2) until the sea cucumber is soft enough to slit open

4. slit open the sea cucumber & clean the inside

5. boil in clean water again, cover & leave to cool

6. repeat (5) until the texture is right for cooking

7. once done, freeze the sea cucumber until required

Chinese Mushroom - 1 day ahead

1. soak the mushroom overnight

2. next day, drain and cut away the stems

3. add clean water to boil or steam until soft

Dried Scallop - 1 day

1. clean & steam the scallop with water until soft

2. freeze in its water

Fish Maw (I used fried ones) - prepare the same day

1. soak in hot water to soften

2. cut into bite size

Roast Pork

used for added flavour & fats (makes the mushroom soft & smooth)

Chicken Broth

Canned Abalone

1. open when ready to serve

2. keep the water & slice the abalone, or cut into cubes

3. no cooking required as cooking will toughen it

To bring together:

1. in a claypot, heat up a little oil

2. fry some whole cloves of garlic & few slices of ginger

3. add a few pieces of roast pork to fry

4. add the rest of the ingredients

5. pour in chicken broth, and bring to a boil

6. add abalone water from the can

7. taste & adjust the flavour with oyster sauce & dark soya sauce

8. if your prefer thick soup, add some corn flour mix with water to thicken

9. mix in the sliced or cut abalone to serve