Thursday, December 28, 2006
What you need:
Curry Potato FillingOuter layer pastry:400 g Flour
50 g Margarine
1/3 tsp Salt
1/2 Egg
170 ml Water
Inner layer pastry:120 g Flour
60 g Shortening
Method:
Outer layer:1. Boil margarine, water and salt. Pour into the flour. Add in egg. Knead well. Let dough rest for a while. Divide into 8 portions.
Inner layer:2. Mix flour and lard/shortening together. Knead well and divide into 8 portions.
Wrapping:3. Wrap inner layer with outer layer. Flatten it and then roll it up like a swiss roll. Repeat twice and then divide into 2 portions.
4. With cut side on the table, roll dough into a circle and fill with a spoonful of curry filling. Wet the outer rim of circle and fold into half, seal the edges.
5. Puffs can be left to freeze and packed in ziploc bag when frozen until needed.
6. To fry frozen curry puffs, start them in cold oil. Remove several ladles of hot oil as the puffs are slightly brown, turn heat on to the highest and fry puffs until brown. This way will ensure that the puffs will not be soggy.
7. To fry the second batch, add in the slightly cool oil and put in the frozen puffs, frying the same way as no.6.
8. Put fried puffs in 250f oven to keep warm.
Whipped up @ blogger @ 3:29 AM
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What you need :
Curry Potato Filling
3 eggs
50 g castor sugar
1 tablespoon evaporated milk (I used fresh milk)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ovallete
130 g flour
Method :
1. Sift flour and baking powder into a mixing bowl.
2. Add in the other ingredients and beat using a balloon whisk till fluffy.
3. Get the steamer ready.
4. Scoop the mixture into the muffin cup layered with paper cups, half full.
5. Place the filling on top
6. Steam for about 20 minutes.
Whipped up @ blogger @ 3:28 AM
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What you need:
150 g Vegetarian Mock Chicken Fillet, cut into 1cm cubes
150 g Onions, peeled & cubed
500 g Potatoes, peeled & cubed
50 g Shallots, peeled & sliced
2 1/2 tbsp Curry Powder
1 1/2 tbsp Chilli Paste
3/4 cup Thick Coconut Milk
1/2 tsp Salt
2 tsp Sugar
2 tbsp Oil
Method:
Heat oil and stir-fry the shallots, add in ground chilli paste. Fry until fragrant then add curry powder.
Add in the potatoes, vegetarian mutton and onions. When the potato is soft, add in coconut milk.
Simmer until filling thickens, season with salt and sugar.
Whipped up @ blogger @ 3:28 AM
Tuesday, December 26, 2006
What you need:
Pastry Shells (1 Dozen)
110g butter (room temperature)
90g fine sugar
½ egg
250g plain flour
Method:
Cream the butter with sugar until white and creamy.
Add egg and continue to beat.
Fold in flour until it becomes a dough.
Line the small tart tins with dough. Poke holes using a fork on the tart shell
Bake at 175°C for 10 mins or till golden brown.
Slide tart out and let it cool down.
Creme Custard:
400 ml milk
1 tsp vanilla essence
4 egg yolks
100g castor sugar
20 plain flour
20g corn flour
Method
Heat the milk and vanilla essence gently until just boiling. Remove from heat and let cool.
Beat the egg yolks and sugar until pale and thick (see Fig. 1 below), then stir in the flour and cornflour.
Gradually stir the milk into the egg mixture.
Pour the custard into the saucepan and heat gently, beating with a hand-whisk continuously until mixture thickens and boils.
Boil for 1 min, whisk continuously, remove from heat and cool.
Scoop the cooled custard into each tart shell, decorate top with canned peach. Glaze with instant jelly on top.
Tips: If instant jelly starts to set, microwave on high for 1/2 a min each time.
Whipped up @ blogger @ 9:40 PM
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Monday, December 25, 2006One of my all-time favourites....Absolutely love this... If you are at the local Hong Kong Tea House like me drinking stocking milk tea and lamenting "Y is it all meat dishes? Isn't there anything in the menu that I can eat!?!?" Then this recipe is definitely for you.
What you need:
4 Mock Chops made of Soy Protein
1 Onion (Segmented)
1 Tomato (Cut into eight segments)
2 bowls of Plain Rice
3 Egg (Beaten with ¼ tsp salt)
Mozerella Cheese (optional)
4 tbsp Oil
Sauce Ingredients:
4 tbsp Tomato Sauce
2 tsp Maggi Seasoning
1 tsp Vegetarian Worchestershire Sauce
1 tbsp Sugar
2 tbsp Water
¼ tsp Salt
several drops Tabasco Sauce
Method:
1. Heat 2 tbsp of oil in a frying pan. Add egg and fry till 70% cooked, add rice and fry till egg is cooked. Scoop into baking dish.
2. With 2 tbsp of oil, pan-fry the mock chops on both sides till slightly crisp on the surface. Remove, cut into half and place on top of the fried rice.
3.Use the remaining oil in the pan to stir fry the onions and tomato with the Sauce Ingredients. Pour over the Mock Meats when it starts to sizzle.
4. Sprinkle the mozerella over it and bake at 190 Degrees celsius for 10 - 15 mins.
Whipped up @ blogger @ 12:52 AM
Sunday, December 24, 2006
Whipped up @ blogger @ 3:54 AM
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Recipe will be up later as this is quite a complicated one... Really busy with mum iil and all that going thru and fro the hospital to sing hymns & pray with her. But Yeah... Praise the Lord that her op was so successful. ^^ My wish for X'mas this yr is that mum will have speedy recovery post-op.
Whipped up @ blogger @ 3:04 AM
Friday, December 22, 2006
What you need:
1 pkt Fortune Black Pepper Firm Tofu (coarsely mash with fork to resemble mince meat)
1 tbsp Water
1 tbsp Black Bean Sauce
1 tbsp Dark Soya Sauce
1 tsp Sugar
1 tbsp Oil
Garlic & Onion , sliced
Method:
Heat oil and fry garlic and onion till fragrant. Add the remaining ingredients and stir-fry till done.
Whipped up @ blogger @ 2:47 AM
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Thursday, December 21, 2006Eversince andy came to Singapore at a tender age of 12 years old, he had been missing this hongkong homestyle dish - Tomato Scrambled Eggs. Hongkongers often cook this dish at home so it is a very common dish in hongkong. (You could say that he grew up eating this!) However, it is not so readily available in Singapore as Singaporean hawkers and restaurants don't usually serve eggs scrambled but rather as an omelette form. You should try it too!! It's simple, nutritious and cheap. The mixture of tastes and textures makes it absolutely DELISH!! Very nice indeed..
What you need:
2 Tomatoes (Segmented)
4 eggs (beaten)
2 stalk spring onions (cut into segments)
Seasoning:
3 tbsp Tomato Sauce
1 tsp Salt
2 tbsp Sugar
Method:
1. Add 2 tbsp oil to the wok. Stir fry the tomatoes till soft.
2. Add all the seasonings , then pour in the egg.
3 Stir fry till cooked, garnish with spring onions.™
Whipped up @ blogger @ 3:00 PM
What you need:
Red Beans
Green Beans
Black Eye Beans
Kidney Beans
Sago
Yam (bite-sized cubes)
Sweet Potato (bite-sized cubes)
Rock Sugar
Coconut Milk
Method:
Soak the beans overnight. Drain the water from the beans and add to a pot. Cover the beans with water and boil.
Boil for 1 1/2 hours. Add yam and boil for another 1 - 1/2 hours, stirring occasionally.
Add Sago, rock sugar and coconut milk, cook for a further 5 minutes, stirring continuously.
Cover and cook for further 15 minutes over low flame. Serve hot or cold.
Whipped up @ blogger @ 3:27 AM
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Wednesday, December 20, 2006This is andy's favourite food and he has been trying to find the same old hongkong styled Sing Chow Mi Fen he grew up eating( He is a Hongkonger). So whenever he sees Sing Chow Mi Fen on the menu of any vegetarian stall or restaurant, he will definitely order it, only to be sorely disappointed that it is not his childhood Sing Chow Mi Fen. Seriously, I have not been to hongkong or had had the chance of tasting any authentic Sing Chow Mi Fen in SG. Through his relentless requests and description of the taste and looks of an authentic Sing Chow Mi Fen, I decided to give it a try. The results? He said it was at least 90% identical.
What you need:
20 Vegetarian Shrimps
100g Veg. Char Siew (sliced)
1 Green Chilli (seeded, sliced)
1 Small Onion (sliced)
1 stalk spring onion (sliced)
2 Eggs
100g Bean Sprouts (Washed, Cleaned)
400g Dried Rice Noodle(Soaked)
Seasonings:
1/2 tsp Sugar
1 tsp Salt
10 grams Curry Powder
Method:
1.Cook the rice noodle in boiling water, drain and set aside.
2.Add 1 tbsp oil to fry the onion till translucent, add the veg. shrimp, the green pepper, Char Siew, Bean Sprouts and eggs.
3.Add the seasoning, adds curry powder and sugar. Fry till even .
4.Add the rice noodle and stir fry till uniformly coloured.
5. Serve in a shallow plate, sprinkle spring onions as garnishings.
Whipped up @ blogger @ 2:41 PM
Wednesday, December 13, 2006
What you need:
1 block tofu (cut into slices)
5 fresh shitake shrooms (de-stem,cut into cubes)
1/2 carrot (peeled,cut into cubes)
1 stalk spring onions (cut into cubes)
3 dried red chillies
2 cloves garlic (sliced)
1 tsp minced ginger
1 tbsp veg. oyster sauce
1 tsp sugar
1 tsp soya sauce
1/2 tsp dark soya sauce
Veg. oil for frying
Method:
Rub 1/2 tsp of salt on the tofu and pan fry with some oil. Set aside and drain.
Heat the wok with about 1 tbsp of oil. Add dried red chillies, garlic, minced ginger and fry till fragrant.
Add shrooms, carrot and seasonings and fry for 1-2 mins before adding the tofu and spring onions. Stir 2-3 times to mix then serve on a plate.
Whipped up @ blogger @ 2:45 PM
Whipped up @ blogger @ 2:39 PM
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Tuesday, December 12, 2006
Whipped up @ blogger @ 10:02 AM
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Sunday, December 10, 2006
What you need:
500g lotus root(peeled and finely grated)
2 tsp corn starch
Vegetable oil, for deep frying
800 ml Konbu Stock
2 tbsp soy sauce
1/4 tsp salt
2 tbsp sake
4-5 stalks mitsuba or baby spinach for garnish
Method:
Place the grated lotus in a colander to drain.
In a bowl, mix the lotus root with cornstarch, then form into 12 bite- sized balls
Deep-fry the lotus balls untill they turn golden brown
Place the konbu stock, soy sauce, salt, sake in a saucepan and bring to a boil
Divide the lotus balls between individual soup bowls, cover with konbu stock, and granish with mitsuba sprigs
adapted from shojin ryori, Fresh vegetable dishes from the temples of japan.
Whipped up @ blogger @ 6:16 AM
What you need:
400 ml Water
1 piece dried konbu, 4 inches (10 cm) square
Method:
The white powder on the surface of the dried konbu adds to the flavour, so do not wash the konbu before use, simply lightly wipe with a damp cloth
Place the water and the konbu in a sauce pan , and leave to soak for 2-3 hours.
Place the saucepan over medium heat. Just before the water boils, remove the konbu. Use the konbu flavoured water as stock
adapted from shojin ryori, Fresh vegetable dishes from the temples of japan.
Whipped up @ blogger @ 6:03 AM
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Saturday, December 09, 2006I am a fanatic korean drama fan and I always see the characters talking about La4 Chao3 Nian2 Gao1 in the show. I was so intrigued and kept thinking well, what's all the hype about this korean street dish? A friend told me that it is one of the most popular snacks among korean teens, especially for girls . All my questions were answered when i sank my teeth in these Rice Cakes. It was DELISH!! A must try!! And it so easy to cook, you wouldn't believe it! It's hot, hot, and hot!!! & packed with vitamin C, thus , korean girls believe this make their skin beautiful. Might be too spicy for those who are not familiar with Korean food. But it's really good.
I was lucky to have watched a native korean chef prepare this dish on Quan2 Neng2 Mei3 Shi2 Show. =D I went to the korean specialty store @ bugis to buy the neccessary ingredients and so, here's the vegetarian version..
What you need:
225g ddeok (tube shape rice cake)
2 vegetarian fish cakes, cut into bite size
1/2 onion, roughly chopped
1/4 cabbage, roughly chopped
1/4 carrot - sliced,
1 stalk green onion - chopped
2 tbsp gochoojang (Korean chili paste)
1 tbsp gochoogaroo (Korean chili powder)
1 teaspoon minced garlic,
2 tsp sugar
1 tsp soy sauce
dash of pepper
1 tsp sesame oil
sesame seeds
Method:
Cut Ddeok into 1/2 cm slices and place in a saucepan, add water to just barely cover, cook until soft.
Add go choo jang, go choo ga roo, sugar, soy sauce, pepper.Bring to a boil, reduce to simmer until the sauce gets a little thick.
Add vegetables, cook for 2-3 minutes. Put vegetarian fish cake in, simmer for another 1-2 minutes.
Finish with spring onion and sesame seeds.
Serve hot.
Tips:
Thin rice cakes cook faster and also absorb flavor faster.Ｉbought the pre-sliced frozen 1 kg packs.
Whipped up @ blogger @ 10:19 AM
Thursday, December 07, 2006
What you need:
1/2 cup Ground Peanuts
2 tbsp Red Curry Paste
2 tbsp Fermented Soya Bean Paste (minced type)
1 tbsp Sugar
Salt to taste
Corn Starch Solution
2 medium-sized Yellow Potatoes(peeled)
500g Yellow Noodles
100g Bean Sprouts
Garnishings:
4 hard boiled eggs (sliced)
2 Squares of Firm Bean Curd (cubed & deep fried till golden)
Vegetarian Fried Goose
Sliced Green Chillies
Method:
Boil the potatoes until soft. Retain soup but remove potatoes and coarsely mash.
Add Curry Paste, Fermented Soya Bean Paste, Mashed Potato, Ground Peanuts, Sugar & Salt to the soup that was retained earlier on. Bring to a boil.
Add more water if it isn't enough, this recipe serves 3-4 persons. Add corn starch solution to thicken the soup to the right consistency.
Blanch the noodles and bean spouts in boiling water for a few minutes. Serve in a deep plate with some soup and garnishings over it.
Whipped up @ blogger @ 4:19 AM
Wednesday, December 06, 2006Basic red curry paste used in many of my curried recipes. You can make large amounts and store in the freezer like I do to save on preparation time.
What you need:
1/3 cup Earthen Pot Vegetarian Curry Powder mixed to a thick paste with water
1/2 cup of Oil
Rempah Ingredients:
1 stalk Curry leaves (remove stems)
2 cm piece of galangal (peeled)
5 cm piece of ginger (peeled)
2 tbsp Veg. fried Sambal dried shrimps (subs. with 5 dried chillis if unavailable)
8 candlenuts
2 5cm lemongrass bulb
Method:
1. Put all the rempah ingredients into the food proccessor and blend till fine. You may wish to use a mortar & pestle if that is unavailable.
2. Heat the oil in the wok. Add the ground rempah and stir-fry till fragant.
3. Add the curry paste and fry till dark red.
Whipped up @ blogger @ 2:57 PM
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Tuesday, December 05, 2006
What you need:
4 Stalks of Celery (sliced thinly diagonally)
12 pieces of Veg. Mutton (sliced thickly)
1 portion Red Curry Paste
1 cup water
Seasonings:
1 tbsp Veg Oyster Sauce
1 tbsp Tomato Ketchup
1/2 tsp 5 spice powder
1/2 tsp sugar
Salt to taste (i used 1 tsp, adjust according to your liking)
Method:
1. Stir-fry Veg. Mutton in curry paste till fragant.
2. Add water, seasoning and celery. When mixture start to bubble simmer for 3 - 5 mins on low fire. Serve.
Whipped up @ blogger @ 9:09 AM
Whipped up @ blogger @ 9:08 AM
Monday, December 04, 2006What you need:
260 ml Cold Water
1 Egg
50g Butter
Group A:
500g Sifted Bread Flour
100g Sugar
5g Instant Yeast
5g salt
Method:
1) Mix group A ingredients in a bowl . Add cold water and egg to mixture. Mix well by hand.
2) Work butter into dough. Transfer dough onto work surface, and knead till dough becomes elastic.
3) Place dough back into bowl and cover with plastic wrap. Let rise for 30 mins.
4) Cut into portions of 60 g.
Whipped up @ blogger @ 5:52 AM
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What you need:(1 serving)
20g Veg chicken ham (diced) (sub. with 1 hard boiled egg if unavailable)
30g Frozen Mixed Veg
20g Shreded Cheese
1/3 tsp Salt
1/3 tsp Veg Stock
Pinch of Pepper
1 tsp CornStarch mixed with 1 tbsp water
Method:
1)Add everything in the frying pan and stir till cornstarch is cooked.
2)Set aside to be cooled for use with paus or buns.
Whipped up @ blogger @ 5:44 AM
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What You Need:
Sweet Dough (60g per bun)
Mixed Veg Filling
Slices of Veg Bacon
Mayonnaise & Tomato sauce for drizzling
1 egg for glazing
Almond Slices for decoration
Method:
1) Preheat oven to 200 DegreesC. Shape dough into ball, slightly flatten and fill with veg filling.
2) Wrap and roll int oval shape. Let rise to double. Brush with egg.
3) Spread Veg. Bacon on surface. Interlace with drizzles of mayo and tomato sauce. Sprinkle almond slices on top.
4) Bake at 200 DegreesC for 10 - 12 mins.
Whipped up @ blogger @ 5:28 AM
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Saturday, December 02, 2006Ingredients:
4 cups Flour
5/8 cup Nonfat Dry Milk
1/8 cup Baking Powder
1/2 tablespoon Salt
1 cup Shortening
Directions:
Combine flour, milk, baking powder and salt. Cut in shortening. Store in tightly closed container in cool place.
Use anywhere Bisquick or other biscuit baking mix is called for
This recipe for Homemade Bisquick Mix serves/makes 5.625cups
Whipped up @ blogger @ 2:04 PM