Wagyu Steak – Grilled 250 Days Grain Fed Angus Beef Tenderloin.
Half packet of rice vermicelli
1 bowl beansprouts (roots removed)
10 pics small taupok (deep fried tofu puffs)
4 hard boiled eggs, cut into halves
Handful of Chinese chives (ku chai) finely chopped finely
2 cups chicken broth
1 teaspoon Fish Sauce
2 tablespoon Tamarind paste
2 teaspoon brown sugar
1 teaspoon sea salt
Spice Paste (Blend)
8 cloves garlic
1 small piece belachan (shrimp paste)
3 tablespoons of dried shrimps (soaked and drained)
3 tablespoons of Sambal Chilli Paste
2 tablespoons Grounded bean paste (taucheo)
Soak rice vermicelli until soft.
In a boiling pot, cook rice vermicelli.
Quick rinse the cooked rice vermicelli with tap water and drain on colander.
Heat wok with some cooking oil to moderately hot and fry the belachan until crisp.
Add the balance of the spice paste and fry, stirring frequently until the spice paste becomes aromatic and the oil separates from the mixture.
Transfer about three tablespoons of spice mix to another pot, leaving the balance behind.
Add the well drained rice vermicelli to the pot with some spice mix and stir well over moderate heat until thoroughly coated with spices and softened.
Add bean sprouts and stir thoroughly and no longer raw but still crunchy.
Turn off the heat and set aside.
To prepare the mee siam gravy, add the chicken broth to the remaining portion of the spice paste and bring to boil.
Add fish sauce, brown sugar and tamarind water and stir well.
If required add seasoning to taste.
Take note that the flavour should be spicy, sour with a subtle sweetness.
Lower the heat and keep the gravy warm.
To plate, place some dry mee siam on a serving bowl, top with sliced hard boiled eggs, slices of taupok cubes and more chives.
Serve immediately while the gravy is warm.
Paper Wrapped Chicken – the fusion flavours combined inside a wrapped-parcel producing a great tasting piece of chicken (Chi Pao Kai)
3 large fresh chicken drumsticks
1 – 2 Baking Paper Sheets (cut and divide into 8 pieces)
Slices of young ginger
2 teaspoons Maggi Seasoning
2 teaspoons Superior Dark Soy Sauce
2 teaspoons Corn Flour
1 teaspoon Coarse Sugar
1 teaspoon ginger juice
1 teaspoon Sesame Oil
1 teaspoon Premium Oyster Sauce
1 tablespoon Chinese cooking wine (Hua Tiao Chiew)
Sea salt and grounded white pepper to taste
12 slices of ginger
12 pieces of Greaseproof Baking Paper Sheet (one sheet divided to 8 pieces)
Cut 3 pieces of fresh big chicken drumsticks to 12 pieces (1 big drumstick into 4 sections)
Season for an hour with the above seasonings.
Spread a little bit of cooking oil on each baking paper.
On each sheet of paper, place a piece of the chicken and a slice of ginger.
Fold paper to enclose the ingredients.
You can also secure edges of paper firmly with a toothpick.
(If you are using an AirFryer, you don’t require to secure the packet) only applicable for deep frying.
Repeat for the rest of the chicken, ginger and paper.
Instead of deep frying like I used to do.
I use my Mimchi AirFryer to roast the Chi Pao Kai.
Heat up Air Fryer for 5 minutes.
Flip the paper wrapped chicken at 20 minutes for each side.
Leave it to cool and serve with your favourite pickles.
For this time round, I served the Chi Pao Kai with Nyonya Achar.
No more oily packets of Chi Pao Kai and dripping oil with an Air Fryer!
Flavourful and ginger fragrant.
To get the most flavour with lobster bisque, a rich stock is necessary using fresh lobster tails, shells and all.
The lobster shells are pureed with vegetables and cooked in the bisque to extract more flavour.
2 lobster tails
3 tablespoons unsalted butter
1 large sweet onion sliced thinly
3 stalks celery diced
1 large carrot diced
2 tablespoons of minced garlic
1 small can of tomato paste
½ cup Sherry Cooking Wine
4 cups chicken broth
1 tin cream
1 tablespoon potato starch (for thickening)
Lobster meat (if not available) replace with crayfish meat
Clean and trim the lobster thoroughly.
Place a chopstick or wooden skewers starting from the body end and exiting through the joints near the tail end to prevent curling during steaming.
Steam the lobster until the shell turned red.
When cool, extract the lobster meat from the shell.
Set shells aside, place them in a zip lock bag, crack with a kitchen hammer.
In a non-stick pot, melt unsalted butter over moderate heat.
Add shallots, celery and carrots and cooked until softened about 10 minutes.
Stir in the garlic and sauté for another two minutes.
Add the lobster shells into the pot.
Pour in the white cooking wine. Increase the heat to high and simmer until almost all of the liquid cooks out about 5 minutes.
Stir in the tomato paste.
If the stock is too thick, slowly add the chicken broth.
Bring to boil and reduce the heat to simmer for another 30 to 40 minutes. Strain the stock through a fine mesh sieve and return the liquid to another clean pot.
Blend the solids in a blender and process until smooth.
Add the puree back to the pot and bring the mixture to simmer and cook for 15 more minutes.
If required, continue to add bit by bit additional chicken stock to dilute the bisque.
Strain the bisque through a fine metal sieve pushing the solids with a wooden spoon or ladle to get as much liquid out as possible. Discard the solids.
Slowly stirring the mixture.
Whisk the potato starch into 2 tablespoons of cold water and add to the bisque.
Continue to cook until the soup reaches desired thickness.
Serve the bisque on a soup bowl.
Place a few pieces of lobster meat (if not available) replaced by crayfish meat.
Garnish with cilantro or mint leaves.
A toasted piece of garlic bread will complement the soup well.
15 pieces of fresh Snakehead fish slices (must not have muddy taste)
1 kilo flat rice noodles
2 tablespoons of minced garlic
Few stalks of Chives (cut into lengthwise about 2 inches)
2 cups of beansprouts (discard the tail portion)
1 teaspoon Red Boat Fish Sauce
1 Tablespoon of Superior Light Soy Sauce
1 tablespoon of Chinese cooking wine (Hua Tiao Chiew)
1 tablespoon of Premium Oyster Sauce
Fish broth or chicken broth
Sea salt and grounded white pepper to taste
Marinate the snakehead fish slices with salt and pepper, dash of fish sauce and Chinese cooking wine. Coat with a bit of corn flour and set aside.
Heat the wok hot and add two tablespoon of cooking oil and spread the oil evenly.
Add the chives and stir fry for a few seconds and add in the Hor Fun and one tablespoon of superior light soy sauce and a teaspoon of fish sauce and stir for a short while.
Make sure you do not break the flat noodles.
Now add in the beansprouts, stir for few seconds and turn off the heat.
Do not overcook the beansprouts as you want it to be crunchy.
Dish and portion the amount evenly to a serving plate.
In a separate pan, add minced garlic and stir fry the marinated snakehead fish slices and cook until the fish turned opaque white and firm.
Add the cooked fish slices on top of the Hor Fun.
Heat up a saucepan with a little oil and add in some minced garlic and stir fry until fragrant. Add in the fish/chicken broth, tablespoon of oyster sauce with a pinch of sea salt and grounded white pepper.
Taste and adjust to your taste bud.
Bring the stock to a boil and add some corn starch mixture if too watery.
Pour the sauce over the Hor Fun and serve immediately.
Garnished with a generous amount of preserved green chillies.
Not everyone will appreciate this combination except for fruit connoisseurs. The unique taste and mouthfeel of jackfruit blended with spicy curry and coconut milk richness.
The jackfruit can be mildly chewy like a soft gummy bear or juicy as a succulent scallop.
The taste between a pineapple and a banana with hint of mango.
Curried Chicken Drumsticks with Jackfruits
1 packet fresh Jackfruits (6 pieces)
3 pieces of fresh chicken drumsticks (whole)
3 tablespoons of chopped shallots
1 tablespoon minced garlic
300 ml thick coconut milk
300 ml hot water
5 tablespoons of homemade chicken curry paste or half packet ready chicken curry paste
2 tablespoons cooking oil
Salt to taste
Remove the jackfruit seeds and slice into two sections. Set aside.
Heat oil in a pot and fry minced garlic and shallots until fragrant.
Add the curry paste and stir fry until fragrant.
Add the whole chicken drumsticks and stir fry until the chicken is partially cooked.
Add hot water into pot and bring to boil.
Once boil, add the coconut milk.
Cover the pot and continue to simmer on low fire until gravy becomes thick and creamy.
Add the sliced jackfruits.
Season with salt to taste.
Garnished with a few pieces of mint leaves for added flavour.
Serve hot with white steamed rice.
If you are using ripe jackfruits, just cook for a short while otherwise the jackfruit will turn soft and soggy.
Recommend use semi ripe jackfruits.
You can also garnish the sliced sweet ripe jackfruits on top of the curry to serve together with the chicken drums.
Cheng Tng can be made from a variety of ingredients.
Dried Sweet Potato
Pong Dai Hai (Sterculia Seeds/Malva Nut)
Can also include:
Winter Melon strips
What makes a good Cheng Tng is the soup preparation.
The sweetness of the Cheng Tng comes from the dried longan and rock sugar and the fragrance from the pandan leaves added during boiling.
Special ingredients to the mix will make this special dessert “Stands Out”.
Soak the white fungus before use. Trim the hard stems and discard.
In a big pot, boil water and add all the ingredients that required longer cooking time such as barley, lily bulb, lotus seeds, dried sweet potato etc.
Bring water to a boil and add in the knotted screwpines (pandan leaves).
Cook until the pandan aromatic. Take out the pandan leaves.
When the water boils, add the white fungus and longan meat.
When the water boils the second time, reduce the heat to low and let it boils for another 40 minutes.
Include the rock sugar and large sago, let it boils for another 15 minutes
Do not add the large sago too early as it will melt.
Serve either hot or cold.
For large sago, after soaking, use a separate pot of water to bring water to boil.
Put the large sago and keep stirring till it becomes transparent.
Scoop them out and put sago into an ice bath.
Drain and set aside.
Pong Tai Hai(Sterculia Seeds/Malva Nut) Preparation:
Soak until it expands and use your hand to clear away the seed and roots.
The seed will plumps up many times from its dried form size.
Drain and set aside.
Servings: 3 Ingredients: 6 eggs (for 3 servings of 2 eggs each) 15 pieces fresh prawns (deveined and de-shelled) 1 big sweet onion (sliced thinly) 2 fresh red chillies (diced) 3 tablespoons Sambal Prawn Floss Mint leaves for garnishing Method: Break the eggs into a mixing bowl season with sea salt, dash of pepper and some superior light soy sace and use a fork to gently blend the egg yolks and whites . Lightly grease a non stick pan with olive oil and heat it up to medium. Pour the egg mixture into the pan and let it cook on one side for a couple of minutes. Add a small amount of prawns and sliced sweet onions and diced red chillies. Once the omelette has set completely on one side take a plate bigger in size than the pan and gently cover the pan with the plate and turnover so that the cooked side is on the plate. Add the running side by sliding back into the pan to cook without any flipping required. With this method, the omelette shall end up perfect. Serve with a few mint leaves. Sprinkle generous amount of sambal prawn floss. Note: You may need to practise once or twice to perfect this method. Practice makes perfect.
For more egg recipe check out here:
1 medium packet Mee Tai Mak
1 small packet bean sprouts
10 -12 pieces fresh fish balls
Minced fresh pork for meat balls
Frozen Imitation snow crabs legs (defrozed)
Home prepared chicken broth
Heat up the home prepared chicken broth.
Marinated the minced pork with some light Superior Soy Sauce and grounded pepper.
Shaped the minced pork into medium size balls and bring to boil together in the chicken broth.
Add the fish balls.
When both the fish balls and minced pork balls are floating at the top of the soup, remove them and set aside.
Remove scums surrounding the soup with a spoon.
If you prefer a cleaner broth, transfer and drained the pre-boiled chicken broth with a metal sieve into a new sauce pot.
Add a tablespoon of Chinese cooking wine (Hua Tiao Chiew), dash of salt and one tablespoon of Superior Light Soy Sauce into the chicken broth.
Quick rinse the Mee Tai Mak over boiling water and do the same for the imitation snow crabs and bean sprouts.
Prepare serving bowls with a desired quantity of Mee Tak Mak.
Add the ingredients on top of the Mee Tak Mak.
Heat up the soup and add to the serving bowls.
Garnished with chopped scallions and deep fried shallot.
2 bundles of Sweet Potato Leaves
3 tablespoons of chill shrimp floss
2 tablespoons minced garlic
4 tablespoons of sambal chilli paste
Salt and sugar to taste
Thoroughly clean and rinse the sweet potato leaves under running water.
Drain the leaves on a colander.
Separate the leaves from the stem. Cut the stems in one and half inches length.
Heat large wok on high heat and add 2 tablespoons of cooking oil.
Sweet potato leaves often taste better with a little more oil.
Add the minced garlic and fry till fragrant.
Toss in the dried shrimp floss and sambal chilli paste and give them a quick stir.
You do not want to burnt the paste.
Then add the sweet potato leaves and have a quick stir again.
Mix some water and adjust seasoning with sugar and sea salt and continue to
Cook for another one minute until the vegetables are cooked.
Do not overcook the sweet potato to loose its nutrients.
Goes very well with a bowl of hot garlic rice.
Follow this link for the recipe on how to preparing a bowl of yummilicious Garlic Rice.