Pandan Chicken

Ingredients

400g chicken drumsticks, deboned and skinned Large pandan leaves for wrapping Ground: 3 shallots 2 cm knob young ginger 2 cloves garlic 1 stalk lemon grass, sliced 3 dried chillies, soaked Seasoning: 2 tsp light soy sauce 2 tsp Worchestershire sauce 1 tsp fish sauce (Nampla) 1/2 tsp ground turmeric 1/2 tsp salt 1 tsp sugar 1/2 tsp pepper 1 tbsp corn flour 1/2 cup thick coconut milk Oil for deep frying Method Cut chicken meat into 7cm x 2.5cm thick slices. Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it. Leave to stand for two to three hours. Add coconut milk and mix well to blend. Wrap two pieces of chicken with a pandan leaf. Secure with a toothpick. Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through. Serve immediately.

Note: Pandan chicken can also be wrapped and keep in the fridge. Deep-fry in hot oil before serving. It can also be baked for more healthy way of cooking.

Egg Tart Recipe

INGREDIENTS (Nutrition)

• 1 cup confectioners' sugar
• 3 cups all-purpose flour
• 1 cup butter
• 1 egg, beaten
• 1 dash vanilla extract
• 2/3 cup white sugar
• 1 1/2 cups water
• 9 eggs, beaten
• 1 dash vanilla extract
• 1 cup evaporated milk

DIRECTIONS

1. In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
2. Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

FOOTNOTE

Whole milk will work as a substitute for evaporated milk.

Fried Meat Ball

Ingredients

Half kilo of pork belly
Half rice bowl of minced onion + garlic

Seasoning

Salt
Light soy sauce
Pepper
Wine(optional).
Fine bread crumbs/ crushed plain cracker biscuits
Cornflour

1. Mix all with your hand until it can form a small ball.
2. Deep fry them in oil till cook.

Courtesy of Auntie Wee

Steam Salted Fish with Minced Pork

我们试了食谱1, 真的很好吃!!

食谱1:

广东咸鱼中以马友鱼、马胶鱼较为出名，两者皆属梅香咸鱼类，带有浓烈、特别的咸腥气味。若稀称，咸鱼蒸肉饼是老广东的最爱，尤适合天冷时用来佐餐. 今天用梅香马胶鱼做的蒸肉饼，鲜美嫩滑，非常惹味，可以让你连吞几碗白饭。

　　烹制材料(两人份)

　　材料：梅香马胶鱼(50克)、猪绞肉(250克)、马蹄(3只)、姜末(1汤匙)

　　腌料：盐(1/5汤匙)、生粉(1汤匙)、白胡椒粉(1/2汤匙)、海天铁强化金标生抽(1汤匙)、料酒(1汤匙)、清水(3汤匙)

　　调料：油(1汤匙)、料酒(1汤匙)

1　咸鱼置于碗内，加入1汤匙料酒，放入锅内加盖大火隔水清蒸10分钟。

2　取出咸鱼摊凉，剔去鱼骨，将鱼肉剁成细末。

3　马蹄去皮拍碎，剁成细末；姜去皮洗净，也剁成末。

4　猪绞肉置入大碗内，放入咸鱼末和马蹄末，加入腌料拌匀，用筷子顺一个方向打至起胶。

5　将咸鱼肉泥倒入盘中，摊平成饼状，用刀背压制成方形，淋上1汤匙油。

6　烧开锅内的水，放入咸鱼肉饼，加盖大火隔水清蒸15分钟，熄火焖5分钟。

7　取出咸鱼肉饼，切成四件装盘，便可上桌。

食谱2:

材料：五花腩肉，曹白咸鱼。　　做法：1.将腩肉洗后用布吸干水分，放入冻柜雪藏至稍硬后，再用绞肉机绞碎。　　2.将盐1/4茶匙、味1/3茶匙、鸡 粉、砂糖1/4茶匙等味料用少许水溶化，将味水倒入肉松捞匀。　　3.往肉松里再放入蛋清半只，生粉少许，用手抓至起胶。然后加入适量水分及油、生抽即可 放上碟子备用。　　4.咸鱼用慢火先煎至金黄色，然后放在肉饼中。　　5.往肉饼里加少许姜，蒸约8分钟即可。　　提点：要选那些表面光身，有浓郁咸鱼香 味，而且鱼身干爽的咸鱼。腩肉要新鲜，绞肉前先将肉急冻可保持肉汁。味料要用水溶化令味料均匀，生粉不要过多，以免糊口。　　菜式特点：肉质够松够滑，咸 鱼香味浓郁。　　大厨简介：徐锦辉

Grilled Squid

Marination:

1. Fish Sauce
2. A little oyster sauce
3. A dash of sugar
4. Pepper
5. 1 table spoon of white wine
5. Dash of cornflour


Dipping Sauce

1. Chili padi
2. Fish sauce
3. Lime Juice

Braised Sea Cucumber with Pork Ribs (CNY Dishes ~ 11.04.2009)

Braised Sea Cucumber with Pork Ribs

Pork Ribs - 0.8kg
Sea Cucumber - 3 sticks (Soak for 2/3 days, boil in ginger water for 5/10 min)
Mushroom - 5 to 6
Dried Oyster - 5
Dried scallop - 5
Fatt Choi

Garlic
Ginger - 4 medium slices
Shallots

Oyster Sauce
Soya Sauce
Rice Wine
Salt & Pepper

Plus a beauty queen!!!

Grilled Chicken ~ 10.04.2009

Marinated Chicken (1.15kg) - Migros
Fries, Garlic, Onion,Apple

240 degree - 25 min
220 degree - 15 min
200 degree - 15 min

The skin was crunchy & nicely grilled. But it was lacking a bit of the spices taste. Beh pai!!