new recipes to try out

ROAST PORK - from chi yuan's blog

Ingredients:

4 strips of pork belly(of the above size)
2 tsp salt
2 tsp sugar
2 tsp garlic powder or mince garlic
2 tsp five spice powder
2 tsp pepper
2 tbs oil
vinegar mixed with a lil water

Method:

Boil the vinegar and water. Layer it on the pork belly skin only. Fry the salt, garlic powder. five spice powder and pepper for awhile. Add in sugar into the mixture. Rub the mixture on bottom layer of the pork belly. On a plate, with the pork belly skin facing upwards, leave in the fridge overnight to marinade it. Next, turn on the oven to around 230ºC, rub the skin with oil and bake it for around 20mins. Turn on the grill to medium, grill the pork belly skin till it is not too charred. This takes around less than 5mins depending on the heat. Check it regularly. Sprinkle some salt on the crispy skin to have some saltiness. Cool, cut into small pieces and serve.

Char Siew - from chi yuan's blog

Char Siew Ingredients:

500g pork - a big piece cut into 5 cm strips (belly pork or any other parts such as loin)
500g pork is the amount in the picture. if you wana eat more.. the more the merrier~!

Seasoning:
2½ tbsp Oyster sauce
1 tsp garlic powder or chopped garlic
2 tsp soy sauce
1/4 -1/2 cup sugar (depends on how sweet you wan)
1/2 tsp five spice powder
1/4 tsp salt
Pinch of pepper

Glazing:
1 tbsp dark soya sauce
1 tbsp honey
1 tbsp oil

Method:

Marinade pork with seasonings. Pork can be baked as soon as it is marinated. Transfer marinated pork onto aluminium foil and place it on a baking tray and its ready for baking. Bake char siew at 220 C for about 10 minutes. Remove char siew from oven and transfer all the contents into a wok and cook until the gravy thickens. Preheat grill and grill the pork until it is slightly charred, turning all the time for even grilling. Dip into glaze and return pork to grill just for a short while, enough to give pork a shine.

Pork noodle soup - from chi yuan's blog

Ingredients:

Soup:
pork bones boiled in soup
mince meat mixed with cornflour, soy sauce, five spice powder and shaped into balls
pork meat, sliced and mixed with cornflour
pepper
sesame oil
light soy sauce
vege of choice
salt to suit taste
kway teow or noodles of choice (added lastly before eating)

Garnishing:
fried garlic

Method:

Heat wok with oil until hot and fry garlic. Set aside garlic. Boil a considerable amount of water and boil pork bones for about 45 mins to 1 hour. To save time, you can multi-task and prepare the ingredients while boiling the soup. Put the pork balls and sliced pork and bring to boil. It will be ready when the pork balls and sliced pork floats in the soup. Add the remaining ingredients and boil a lil while. Serve with noodles of choice and garnish.

Char Kuey Tiao - Chi yuan's blog again

Ingredients: (per plate)

100g kway teow
chopped garlic
cooking oil
prawns
beansprouts
1 egg
fish cake (optional)

Seasoning:

1 tbsp chilli paste
1 tbsp light soy sauce
a lil dark soy sauce
Pepper

Method:

Heat wok with oil until hot and fry garlic. Add prawns and fry. Set aside ingredients and add in kway teow to stir fry. Crack an egg into it and add a lil oil. Stir fry till the ingredients are even after adding chilli paste, soy sauce and dark soy sauce. Add beansprouts and stir fry a lil while and serve hot.

Blueberry cheese tart - from my story

Ingredients:

Tart base:
Flour 180g
Milk powder 15g
Castor sugar 30g
Butter 100g
Egg 1

Tart fillings A:
Cream cheese 250g
Castor sugar 60g
Butter 25g

Tart fillings B:
Lemon essence few drops
Blueberry filling sauce few

Steps:
1. Firstly, beat the tart base’s ingredients smoothly into dough.
2. Then separate them into small portions and place inside the moulds according to the shape of the moulds.
3. Next, use a fork to poke all over the base and send them into the oven. Bake at 150 °C for 10minutes.
4. beat the ingredients Tart fillings A into fluffy and smooth. Then add in a few drops of lemon essence.
5. Place the filling into each tart base at about 90% full. Add on a little Blueberry filling sauce. Use a toothpick to mix up the blueberry and the cream cheese. You may make some drawing as well.
6. Lastly, place the tart into the oven again and bake at 180 °C for 15minutes.

Japanese cottony cheese cake - from my story

Part A:
250g Philadephia Cream Cheese
50g Butter
100ml Fresh Milk


Part B:
60g Superfine Flour (top or cake flor)
20g Cornflour
6 Egg Yolks
1 tbsp Lemon Juice
¼ tsp Salt


Part C:
6 Egg Whites
¼ tsp Cream of Tartar
140g Fine Granulated Sugar


Melt (A) in double boiler and cool the mixture until room temperature.

Fold in (B) and mix well

Whisk egg whites with cream of tartar until foamy and then add in sugar and whisk until soft peaks form. Fold in half of the (C) into the mixture and mix well. Then add in the other half and mix them evenly.

Pour the mixture in 8 inches round cake pan (lightly grease and line the bottom and side of the pan with greaseproof paper).

Finally, bake in water bath for 1 hour 10 minutes or until set or golden brown at 160 °C.

SAMOSA - from little corner of mine

Ingredients:

Ground pork
Chopped Scallion/green onion
Chopped carrot
White pepper
Salt
Chinese cooking wine
Sesame oil

1 nori sheet (for making sushi), cut into squares as shown above
Spring roll wrappers (use as needed)
Cornstarch + water mixture (as glue)

Method:

1. Marinate the ground pork, carrot and scallion with the above seasoning for an hour (keep in refrigerator).

2. Cut each spring roll wrapper into three long pieces. Place one piece on a cutting board. Put a nori sheet on top, place some marinated pork filling on top, add another piece of nori and brush the spring roll all over with the glue. Wrap the spring roll as shown above.

3. Deep-fry the spring roll in medium heat hot oil until golden brown and filling is cooked through. Serve with Thai sweet chili sauce or tomato ketchup.

Pandan kaya jelly roll - from little corner of mine

Ingredients:

3 eggs
1/2 cup granulated sugar, plus extra for sprinkling
3/4 cup all-purpose flour, sifted
1 Tbp. boiling water mixed with 1/2 tsp. Pandan paste

Kaya jam for spreading
Confectioners' sugar for dusting (optional)

Method:

1. Preheat oven to 400'F. Grease a 12x8-inch jelly roll pan and line with parchment paper.

2. Combine eggs and sugar in a bowl. Beat with a handheld electric mixer until thick and mousselike. (When the beaters are lifted, a trail should remain on the surface of the mixture for at least 15 seconds.)

3. Carefully fold in the flour with a large metal spoon, then add the Pandan boiling water in the same way.

4. Spoon into the prepared pan, spread evenly to the edges and bake for 10-12 minutes, until the cake springs back when lightly pressed.

5. Spread a sheet of waxed paper on a flat surface, sprinkle it with granulated sugar, then invert the cake on top. Peel off the parchment paper.

6. Neatly trim the edges of the cake. Make a neat cut two-thirds of the way through the cake, about 1/2 inch from the short edge nearest you.

7. Spread the cake with kaya jam and roll up quickly from the partially cut end. Hold in position for a minute, making sure the seam is underneath. Cool on a wire rack. Dust with confectioners' sugar before serving.

Bak gua - from tazz in the kitchen

Ingredients:
1 lb. minced meat, with some fats
1-1/2 tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp cooking wine
1/2 cup sugar


Method:

Put minced meat in a big bowl. Add in the seasoning. Use Chopsticks and stir in one direction until minced meat becomes gluey.

Put some gluey minced meat on a *parchment paper. Cover with a big cling wrap (I think plastic sheet is better) and use a roller to roll the minced meat to 2mm thick. (*Do not use aluminum foil as it will stick!)

Put the parchment paper with minced meat, on a baking tray.

Bake in preheated oven at 125 degree Celsius for 20 minutes. **After that, increase the temperature to 180 degree Celsius and bake for about 20-30 minutes. Keep a close watch, as it burns easily at this stage.

Cooled and cut into pieces.

Tazz’s Note: ** For the last part, I baked the meat for 20 minutes at 180 degree Celsius. Then I removed it from the oven. Left it to cool and flip over on a fresh piece of parchment paper, then baked for an extra 10 minutes at 180 degree Celsius.

I think the time used to bake the BBQ Pork depends on the thickness of the meat.

Adjusted the light soy sauce to slightly lesser than 1 tbsp and added 1/4 tsp of cooking oil.

Pai gut wang - from tazz in the kitchen

排骨王

Ingredients:
550g of spare ribs

Marinade:
1/2 tsp sugar
1/2 tsp salt
1 tsp custard powder
1 egg
1 tbsp oyster sauce
1 tbsp cornstarch
1 tbsp ginger juice

Sauce:
2 tbsp tomato sauce
2 tbsp Lea & Perrins Worcestershire Sauce
2 tbsp HP sauce
3 tbsp sugar
6 tbsp water


Method:

Cut the spare ribs into about 2 inches long. Wash and pat dry. Marinate for about 2 hours.

Mix the sauce ingredients in a bowl and set aside.

Heat 2 bowls of oil, when you see tiny bubbles in the oil, put the marinated pork ribs and fry at high heat and reduce to medium heat until ribs are cooked (Use a wooden chopstick to poke the meat, if it is soft, the ribs are cooked). Dish and set aside.

Leave about 2 tbsp of oil in the wok, then pour in the gravy and bring to a boil, put in the fried spare ribs and stir to coat well. Once the sauce thickens, turn off the heat.

Serve hot.

Baked chicken wings delight - from tazz in the kitchen

Ingredients:
3 lbs. Chicken wings

Marinade:
3 tbsp light soy sauce
3 tbsp Lea & Perrins Worcestershire Sauce
4 tbsp honey
2 tbsp tomato sauce
2 tbsp lemon juice
2 tbsp chopped onion
1/2 tbsp salt
3 tbsp black pepper powder (more if desired)

some honey for glazing


Method:

Wash the chicken wings and dab dry, set aside.

Marinade chicken wings for a few hours (or over night).

Bake chicken wings in pre-heated oven at 190 degree Celsius for 30 mins or until cooked.

Glaze with some honey and bake for a while.

Serve with dipping sauce.

Note: Do not discard the marinade, boil it and use as the dipping sauce.

Nga Ku - from tazz in the kitchen

ngredients:
Arrowroots, Qi Ku in Cantonese
Some salt
Oil for deep frying


Method:

Wash and peel the skin with a peeler.

Slice thinly and marinate with some salt.

Spread the slices in a big tray and place under the sun to dry. Alternatively can also air-dry it.

Deep fry the chips in hot oil till you are happy!

Drain and place on absorbent paper to soak up excess oil.

When cooled can be kept in airtight container.

Egg tarts - from tazz in the kitchen

Yields 10 tarts

Ingredients for tart shells:
90g butter, room temperature
40g icing sugar
12g egg
170g cake flour
8g evaporated milk

Ingredients for egg filling:
160g eggs
80g castor sugar
50g evaporated milk
210g water

Stir the egg filling ingredients thoroughly till well blended. Filter and set aside.


Method:

Cream the butter and icing sugar, with a wooden spatula for 2 to 3 minutes, till white and creamy.

Add in the egg and evaporated milk and blend well with the butter. Add in flour and knead into a dough. Chill the dough for an hour.

After an hour, divide the dough into 10.

Press the dough into the tart moulds, trim the excess dought from the edge. Make sure that the edge of the dough is slightly taller than the mould . Ensure even thickness of the dough.

Place the tart moulds on a baking tray. Pour the egg filling into the tart moulds till 90% full. Bake in preheated oven at 250 degree Celsius for 15 minutes or till done.

Ayam Percik - from tazz in the kitchen

Ingredients:
1 whole chicken (about 2kg), cut into 4 pieces. Alternatively, can use chicken thighs
15 dried chillies
10 shallots
3 garlics
1 stalk lemon grass, sliced thinly first.
2cm ginger
2cm fresh turmeric (or 1/2 tsp turmeric powder)
2cm galangal (lengkuas)
1 tbsp meat curry powder
assam juice (2 tbsp assam mix with some water, strain and discard seeds)
1 cup water
200ml thick coconut milk
salt and oil


Method:

Grind chillies, shallots, garlics, lemon grass, ginger, fresh turmeric and galangal till fine.

Heat oil in a wok, then add in the ground ingredients. Stir fry for a while.

Add the assam juice, curry powder, coconut milk and 1 cup of water. Mix well and add in the chicken pieces and salt. Simmer till gravy has thickened.

Remove the pieces of chicken and place them on a tray. Pour some gravy over the chicken and grill them till the chicken is slightly crispy.

Serve hot with lettuce, shredded cucumber and slices of tomato. Ayam Percik is a dish by itself but also goes well with rice or bread.

Honeydew sago desert - from tazz in the kitchen

Serves 6

Ingredients:
Honeydew melon ( approx 1kg)
120g sago
100ml coconut milk

Syrup Ingredients:
3-4 pandan leaves
150g gula melaka
150ml water


Method:

Remove the skin from the honeydew melon, halve then scoop out the seeds. Shape the honeydew melon into small round balls using a metal scoop. Puree the remaining honeydew melon. Chill in the fridge.

To prepare syrup, put water, gula melaka and pandan leaves in a saucepan. Boil until gula melaka dissolves. Strain and cool thoroughly.

Boil water in a pot. Add sago pearls to boil until transparent. Pour the cooked sago into a sieve then place under running tap water. Drain well.

Combine sago, chilled honeydew melon balls, puree and coconut milk in individual bowls. Add syrup to taste.

Lemon tarts - from tazz in the kitchen

Yields 25 Tarts

Tart shells

Ingredients:
210g butter
83g icing sugar
1-1/2 egg yolks
42g evaporated milk
300g cake flour
38g cocoa powder


Method:

Cream butter and icing sugar until white and creamy, add egg yolks and continue to beat until smooth.

Add evaporated milk, cake flour and cocoa powder. Knead into a dough.

Press into tart moulds. Bake at preheated oven at 190 degree Celsius for 15-20 mins.

Remove tart shells from moulds and leave it to cool on the rack.


Lemon Filling

Ingredients:
3 egg yolks
28g caster sugar
lemon juice from 2 lemons (I used Thai green lemons)
grated lemon zest from 2 lemons
3 egg whites
68g caster sugar
180g whipping cream
8.5g gelatin
20g water


Method:

Put the egg yolks and 28g sugar in a mixing bowl, beat until pale and thick.

Place egg whites in a clean, dry bowl. Beat up the egg whites, gradually add 68g sugar and beat until stiff peak.

Add lemon juice and lemon zest into egg yolks mixture. Mix well.

Dissolve the gelatin in water using the double boil method, add into egg yolks mixture. Mix well.

Whip the whipping cream till mousse state, add into egg yolks mixture. Mix well.

Add egg whites mixture to egg yolks mixture. Mix well.

Spoon the lemon filling into the individual tart shells and chill.

Note: When grating the lemon zest, avoid using the inner white part. Just grate the thin surface only as the white part is bitter. Then squeeze the lemon juice from the two lemons.

Salmon potato patties - from tazz in the kitchen

Yields 11 patties

Ingredients:
400g potatoes
240g salmon, steamed and flaked
Salt and pepper
2 tbsp chopped spring onion
2 tbsp chopped coriander leaves
1 medium egg, lightly beaten
1 red chilli, sliced
3/4 tsp curry powder
Oil for deep frying


Method:

Boil potatoes till cooked. Peel and mash the potatoes.

Place mashed potatoes and flaked salmon into a mixing bowl.

Add the remaining ingredients except oil and combine well.

Shape into patties.

Heat oil till hot and deep-fry the patties until golden brown.

Drain on absorbent paper. Best served hot.


Other links to cooking blogs are as follows:
- the lazy chef
- Pusiva's culinary studio
- Pooh play room
- My zest
- Jas's kitchen
- Kuali (the star)
- Diana's deserts
- All recipes
- Tazz in the Kitchen
- Little corner of mine
- Precious moments