Crispy Pineapple Cut Squids

Ingredients:

1 packet frozen pineapple cut squids

1 Beaten egg

6 tablespoons Corn flour

1 cup Panko breadcrumbs

Method:

Thaw the frozen pineapple cut squids.

Wash with tap water and leave in the colander to drain.

Pat dry with a few pieces of paper hand towel and set aside.

Marinate these squids pieces with Lawry’s seasoned salt and hoisin sauce for flavour at least an hour before deep frying.

Heat wok with sufficient oil to cover a few pieces of the squids.

Deep each piece of squid into the corn flour, beaten egg and Panko breadcrumbs.

Slowly dip into the hot oil and deep fry until they turn crispy and brown but not burnt.

Leave on the paper hand towel for a while before serving.

You can garnish these crispy pineapple cut squids with your own favourite sauce, lettuces or taste as good without any sauce.

Who say frozen squids are tasteless?

Recommendation:

For more squid recipes, check out here.

https://flofoodventure.wordpress.com/2014/11/20/steamed-squids-with-special-sauce/

Minced Pork Steamed with Eggs

Introduction:

A comfort food, simple to prepare and goes well with a hot bowl of porridge.

Ingredients:

8 tablespoons minced pork

3 beaten chicken eggs

3- 4  tablespoons lukewarm water

Seasoning:

1 tablespoon Superior Light Soy Sauce

1 teaspoon White Sesame Oil

Dash of grounded white pepper

Method:

Marinate the minced pork with the seasoning.

In a mixing bowl, add the marinated minced pork and the beaten eggs.

Add the lukewarm, stir and mix well all the ingredients.

The addition of water will make the minced meat absorbs more moisture and expand to a lighter texture and the steamed egg softer.

Brush some cooking oil on the base of the metal plate to prevent the mixture from sticking.

Pour mixture into the oiled  metal plate and steam covered over medium heat for about 15 minutes.

To test whether the dish is cooked, simple insert a chopstick into the thickest part of the mixture. If the chopstick come out clean, the egg mixture is cooked.

Cut into thicker pieces and served immediately.

Garnish with some chopped scallions.

Serve with a bowl of piping hot porridge.

Just yummy.

Recommendation:

Here’s another egg recipe.

Click:https://flofoodventure.wordpress.com/2013/10/30/three-colour-egg-slices/

Home Made Essence of Chicken with Black Chicken

Introduction:

Black chicken also known as Silkie chickens are prized for their medicinal value since the seventh century.

These black chicken are Sweet in taste, neutral in nature, neither warming nor cooling.

The black chicken soup tonify and nourishes the Yin of kidney and liver.

I take this soup alternate days during my pregnancy without too much ingredients.

I prefer this soup simple without any ginseng nor other tonics added.

Ingredients:

1 medium or large size Black Chicken

1 tablespoon Wolfberries

Method:

De skinned the black chicken and cut into four pieces.

In an earthen pot, add sufficient water to cover all the chicken with at least an inch higher.

Bring to a boil, add the black chicken pieces together with the wolfberries.

Once the water bubbled, reduce heat to medium low and simmer for about 25 minutes.

Add sea salt to taste.

Turn off the fire.

You can reheat the soup before serving.

Simple and yet tasty.

Your very own fresh and yummy home prepared chicken essence.

Recommendation:

How to prepare Ginseng Chicken Korean Style.

Check out here.

https://flofoodventure.wordpress.com/2013/09/29/ginseng-chicken-soup-with-rice-and-chestnut-stuffing/

Nourishing Pig Tail with Black Beans Soup

Introduction:

This soup is believed to nourish the blood and kidneys. Also appropriate for the elderly.

Ingredients:

2 pieces pig tail

1 tablespoon dried scallops

1 packet black beans

Few slices ginger roots

Method:

Soak black beans for half an hour.

Pan fry the black beans for a few minutes until softened. Set aside.

Cut the pig tails into chunks. I would normally get my butcher to cut them up.

Rub some sea salt over the pig tail chunks. Wash and rinse.

Blanch the pig tail chunks in hot water.

Boil 3/4 pot of water in an medium size earthen pot.

Add all the ingredients and again bring to a boil before lowering the fire to simmer for about one and half hours.

This is how the pig tail meat looks after an hour of simmering.

You can adjust the timing to your own doneness.

Add a teaspoon of Chinese cooking wine (Hua Tiao Chiew) a dash of sea salt and some superior light soy sauce to taste.

A bowl of nourishing soup for the family.

Recommendation:

Here’s is another Pig Tail Soup with different ingredients.

Click:https://flofoodventure.wordpress.com/2014/02/24/pig-tail-wit-black-beans-soup/

Sg Eat With Us to celebrate Singapore 50th Anniversary of Independence

Introduction:

Bringing communities together through home cooked meals.

SG Eat With Us invite local and overseas Singaporeans to participate in the #SgEatwithUs movement.

To participate, you can organise home-cooked food meals or potluck parties with families, friends and neighbours, and take a photo to post online with the hashtag #SgEatWithUs.

Singapore Home Cook at the first carnival.

 

As part of SG50 celebration, there will be four #SgEatWithUs dates where pop-up food carnivals at specific locations will be organised to gather Singaporeans and Singapore residents to share home-cooked food in the spirit of #SgEatWithUs.

With the movement, we hope to create a culture of sharing where people of different ethology in the community can come together to serve, share and relate to one another.

First carnival was held on 28th December 2014 at ORTO (formerly known as Bottle Tree Park), 81 Lorong Chencharu.

SgEatWithUs is a movement to invite Singaporeans and Singapore Residents to share their home-cooked dishes with the community.  We see home-cooked food is a key ingredient to bring the communities together by extending the family bond with the different communities to build a stronger and united Singapore and to achieve the #SgEatWithUs vision of ‘Our Family, Our Community, Our Singapore.

The second carnival will be held at National Library Board Atrium on 29th March 2015.

Look out for more information and activities on Sg Eat With Us.

Dessert – Pear with Almond and Orange Cake Soup

Introduction: 

Recently after having lunch at Granny’s Secret at OG Albert Complex and came across this dessert “Double boiled Pear Soup with Almond”,  I have decided to prepare the similar dessert for my  family.

Ingredients:

3 pieces dried snow fungus

2 big Chinese or Japanese Pears

2 tablespoons sweet almond

1 tablespoon bitter almond

2 to 3 pieces orange cake

Rock Sugar to taste

Method:

Soak snow fungus in water till softened.

Trim the tough ends and discard. Set aside.

Rinse, peel and core and quartered pears.

Rinse sweet and bitter almonds and orange cake.

In an earthen pot, put all the ingredients with 6 cups of water and bring to boil.

Simmer over low fire for about 25 minutes.

If you prefer the snow fungus to be crunchy, simmer for another 10 minutes or if softer for another 20 minutes.

You will need to determine the doneness of the ingredients.

Ensure there is  sufficient water for the ingredients to float freely.

You may need to top up more water if necessary.

Season to taste with some rock sugar.

This dessert can be served hot or at room temperature.

 

For a hot sunny day served chilled.

Recommendation:

Here’s how to prepare a bowl of Snow Frog (Hasma) dessert.

Click:

https://flofoodventure.wordpress.com/2014/04/27/trailing-the-rare-delicacy-of-snow-frog-jhasma-as-dessert/

Refreshing Pork Shabu Shabu Bee Hoon Soup

Introduction:

Pork Shabu Shabu (thinly sliced)  commonly used for Sukiyaki, Hotpot, Yakiniku, Nabemono and Sushi.

So easy to cook, just  swish it gently back and forth until the meat is cooked.

For this coming Chinese New Year, if you have balanced Pork Shabu Shabu from your steamboat , why not dish a bowl of tasty Bee Hoon Soup with this recipe.

Ingredients:

One plate of Pork Shabu Shabu

One bunch of leafy vegetables

Dried Vermicelli (Bee Hoon)

Flavourful Steamboat stock

Medium size prawns or any other selected ingredients from the steamboat serving.

Method:

Soak Vermicelli (Bee Hoon) until softened and bring to a boil and drain  on the colander.

Pluck and wash leafy vegetables and set aside.

Deveined and de shelled and wash fresh prawns.

Marinate the pork shabu shabu with superior light soy sauce at least half an hour before cooking.

In a sauce pan, add the steamboat stock and bring to boil.

Blanch the leafy vegetables and set aside.

In the same pot, blanch the medium size prawns till cook and set aside.

Quick boil the Pork Shabu Shabu slices in a separate pot of boiling water to prevent the accumulation of excess scums.

Just dip the pork slices in the boiling water with a pair of chopsticks. Swish it gently back and forth until the meat is cooked.

In a soup bowl, add a portion of the cooked Vermicelli (Bee Hoon).

Place some cooked Shabu Shabu pork slices, the cookd prawns and the blanched leafy vegetables.

Scoop a generous portion of the Steamboat broth into the bowl.

Garnished with some fresh chopped red chillies and fried shallots and serve immediately.

Another soupalicious dish using the balance of the steamboat ingredients.

Recommendation:

For more soupalicious dishes, check out here.

https://flofoodventure.wordpress.com/category/soupalicious/

Promfret in Assam Gravy with Pineapple Chunks

Introduction:

Ikan Kekek popularly used for cooking with Assam and Pineapple but no always available in the market.

Another alternative fish are the smaller White Promfrets such as these.

For detailed recipe on the preparation, click https://flofoodventure.wordpress.com/2015/01/22/ikan-kekek-masak-assam-pedas-with-nanas/

Recommendation:

Here’s another recipe for fish cooked in tangy sauce.

https://flofoodventure.wordpress.com/2014/06/05/tangy-taste-of-tamarind-mackerel-soup/

Food Discovery – Kong Bak Pau @ Westlake (OG, People’s Park)

Introduction:

A favourite with Singaporean, steamed bun with sliced braised pork.

You can opt for individual serving or a set meal  that comes with a icy lemon drink (to drain away the fats) and a plate of braised minced meat noodle.

The bun is soft, fluffy and warm direct from the steamer. A slice braised meat with the option of choosing lean or fatty meat.

Westlake Signature Dish not to be missed.

Recommendation:

My very own recipe of Kong Bak Pau.

Click:https://flofoodventure.wordpress.com/2014/08/25/kong-bak-pau/

Sweet and Sour Pork with Capsicum and Pineapple

Introduction:

Sweet and Sour Pork with Pineapple is a favourite dish for Chinese New Year and also a classic restaurant dish consisting of deep fried pork cubes, pineapple with sweet capsicum coated in  sweet and sour gravy.

For  hopeful grandparents especially for the Cantonese the word “sour” and “grandchildren” are homophones. The word sound alike but have different meaning. In Cantonese sounds like the word “grandchild”.

Pineapple in hokkien “Ong Lai” means good luck comes.

Ingredients:

1 large slice of pork shoulder butt (cut into cubes)

3 colours Capsicum (yellow/red/green)

1 small pineapple (cut, trim and cut into small cubes)

1 large yellow sweet onion

1 tablespoon minced garlic

Sauce:

6 tablespoons Maggi Tomato Ketchup

1 tablespoon Apple Vinegar

2 tablespoon Coarse Sugar

1 tablespoon Plum Sauce

1 teaspoon Sesame Oil

3 – 4 tablespoons home prepared chicken broth

Method:

Mix the bite size pork cubes with 1 tablespoon superior light soy sauce, 1 egg yolk and 1 tablespoon corn flour and let is soak for 20 minutes.

Before deep frying, dip each piece with more cornflour.

In a saucepan, add some cooking oil.

Fry the minced garlic and sliced sweet onion fragrant.

Add the sauce ingredients and stir well.

When the gravy starts to boil, add the pineapple cubes and mix thoroughly.

Turn off the heat and set aside.

In a non stick frying pan, stir fry quickly the three coloured diced capsicum and transfer to a plate.

Do not overcook the vegetable if you prefer them to be crunchy,

Heat cooking oil for deep frying the pork cubes over medium heat for about 3 to 4 minutes.

Remove and heat oil again until very hot.

Re-fry the pork cubes for another 2 minutes or until the pork turned lightly browned and crispy.

Remove and drain on paper hand towel.

Reheat pan, add the deep fried pork cubes and toss lightly with the sauce mixture and mix well.

You can adjust the gravy to your likeness, add more chicken stock if its too thick or add some corn flour mixture to thicken.

Remove to serving plate and serve.

If you are having a party or for this coming Lunar New Year gathering, decorate this dish with the wholesome pineapple.

Recommendation:

For more porky dishes, check out here.

https://flofoodventure.wordpress.com/2014/10/19/stir-fry-pork-butt-slices-with-scallions/