Posts Tagged ‘recipe’

homestyle ee-fu noodles

September 1, 2009

Ok guys, this is what I’ve been busy with.

Collecting quick, simple and delicious recipes from my parents and experimenting on them. No worries. I only post recipes after I’ve tried them out at least twice (just in case). Haha. My family likes the dish. Go ahead and tell me how it goes!

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RECIPE (serves 6 persons)

> 6 Garlic Cloves (pound and flatten with flat of knife)

> 400g Roast Pork Belly (Cut into chunks across the fat)

> 8 Fresh Shitake Mushrooms (sliced)

> 1/2 Fried Fish Cake (sliced)

> 6 Baby Corns (halved)

> 2oog or 1/2 Can of Pork Ribs Stock (or Chicken Stock)

> 6 Cups of Water (to cover the ingredients for simmering)

> 1 Packet of Ee-fu Noodles (4 pieces)

> 1 Bunch Chye Sim (or other greens, the photo shows Baby Kailan)

> Spring Onions (for garnishing)

Heat up the wok (on large fire). Add 2 Tbsp oil and brown the Garlic Cloves slightly. Add Roast Pork Belly and fry for another 5 mins (approx). Add fish cake, baby corn and mushrooms and fry another 10mins or until vegetables are soft and tender.

Pour Stock and Water to the wok ingredients. Cover and bring to a boil. Boil a further 10 mins with the cover on. Lower the fire, remove the cover and simmer for another 20mins or until the liquid is reduced. Taste the soup and if it’s tasty enough (and you prefer more liquid to the dish), just add on the noodles. After adding the noodles, bring to a boil and when the noodles are ready, garnish with spring onions and serve.

Just a note. You can add the noodles directly to the mixture above. However I prefer to do a quick rinse of the noodles separately in boiling water to remove excess oil or starch. For the soup/gravy, the quantity of water and stock can be varied to your taste. However, note that the liquid should be sufficient to cover the ingredients for simmering. Cornstarch mixed in cold water, can be added later to give a thicker consistency. I don’t add salt because the Roast Pork Belly is savoury and adds to the flavour.

The stock I use, available from most supermarkets. To remove fat, just place the can in the freezer before use. The fat would coagulate at the surface and easily skimmed off from the can.

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That’s the fun thing about Chinese Cooking. Just vary any of the ingredients to your liking (I add carrots and other mushrooms too) to make your own homestyle ee-fu noodles.

sandwich galore!

July 17, 2009

The light rye bread, Herb Focaccia buns, Blackforest Ham, Roast Beef and Smoked Turkey Ham I bought just days back expires this week! ARGH.

In my attempt to reduce wastage, I’ve been having sandwiches for both breakfasts and lunches this past week. I was never THAT HEALTHY. My breakfast is usually a simple assemble of 2 slices of soft toast slathered with butter and kaya accompanied with a small cup of coffee. VERY KILLINEY (pic from Killiney)

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Oh well, I guess it is good in a way coz like Gordon Ramsay has ‘highlighted’ in his show in Hell’s Kitchen, ‘Taste your food!’. Up to now, I’ve been rather pleased with the results so since my appointment with THE CLIENT has been changed to Monday, *YEAH!* that leaves me with some time to share the following recipes with you guys!

ROAST BEEF & MOZZI SANDWICH

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INGREDIENTS > 2 Slices Roast Beef . Mozarella Cheese . Black Olives . Basil . Jap Mayo and Mustard . Wheat Bread (Sun Moulin)

This is the first time I’ve tried Roast Beef. The look of it always puts me off. BUT. Imagine my surprise when I first tasted it. It has a subtle flavour that is not overpowering and goes really well with the cheese! Got them from Cold Storage for S$5.71 for 9 thin slices. Black Olives are the first for me too! The flavour is not too sharp as compared to the green ones or maybe its the liquid used to preserve the olives that made the difference. Must find out more. Hmm.

BLACKFOREST HAM & ASPARAGUS

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INGREDIENTS > 1 Slice Blackforest Ham . Asparagus . Basil . Brie . Toasted Walnuts . Raisins . Multigrain Bread (Gardenia)

I first read about Blackforest Ham in PaniniHappy and I was surprised to see it sold in Meidiya. It’s got a really nice flavour and cheap too! I also love Asparagus in sandwiches. They give a refreshing taste and crunch to the sandwich. Walnuts give the extra crunch to the combination and I like using raisins coz they lend some sweetness to the sandwich without being overly fruity.

SMOKED TURKEY WITH BRIE SANDWICH

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INGREDIENTS > 1 Slice Smoked Turkey Ham . Brie . Toasted Walnuts . Black Olives . Basil . Jap Mayo . Ikea’s Lingon Berry Jam . Herb Foccacia (Cold Storage)

I love smoked turkey ham the most! On the date of its expiry, I fried up the rest with red onions and beaten eggs flavoured with soya sauce. A modified version of ‘fuyong dan’. It tastes great! I’m gonna get more of this from Cold Storage. No wonder this is the bestseller amongst the Turkey Hams.

WHITE SALAMI & MOZZI SANDWICH

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INGREDIENTS > Salami . Mozarella . Basil . Jap Mayo . Light Rye Bread (Cold Storage)

This is my Breakfast today in bid to use up the Light Rye Bread. Argh. But there’s still half a loaf left. If you have noticed by now. I use Basil Leaves in every sandwich. I love it! Basil gives it the ‘gourmet’ tastes that you get from restaurants.

SALAMI ASPARAGUS & KUMATO SANDWICH

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INGREDIENTS > 3  Slices Salami . Asparagus . 1 Kumato . Basil . Black Olives . Toasted Walnuts . Ikea’s Lingon Berry . Brie . Cheddar . Herb Focaccia (Cold Storage)

This is my lunch today and I have managed to use up all the meats. Only 1 Focaccia Bun left and 1/2 a loaf of Light Rye to go. Fortunately I have a fresh batch of Asparagus, 1 Kumato (keeps surprising well for 2 weeks!) and bits and pieces of leftover cheeses and walnuts to go with the bun. Sandwiches are great for leftovers because you can throw anything in and yet produce a wonderful tasty sandwich! This time, I added Ikea’s Lingon Berry Jam to give it a fruitier flavour and it turned out really well against the salami!

Lemon Grass Drink

July 3, 2009

lemongrass drink

Think I’m in a cooking frenzy lately, inspired by my fresh buys in the market yesterday (read previous post). This is another of my buys from yesterday’s market excursion. Heh. Fresh Lemongrass!

I first tried this drink years back in a Viet Restuarant and I was hooked immediately but I never drank it again because I don’t frequent Vietnamese restaurants often. Recently, we discovered an amazing Thai Restaurant (will update later) which serves the Lemongrass drink. This prompted me to recreate the drink! I simply love the aroma from Lemongrass!

RECIPE

> Pandan Leaves (I used 5 medium leaves)

> 8 Lemongrass Stalks

> 1 4x4x4cm Rock Sugar

> 1.5 Litres of Water

> Honey to taste

Boil a pot of water. In the meantime, remove any withered Lemongrass and trim the tip and the base of the plant. Split the Lemongrass into half lengthwise and pound the Lemongrass to release the flavours.

When the water has come to a boil, dunk the Pandan Leaves, Lemongrass and Rock Sugar into the pot. Bring to a boil. Turn down the fire and let simmer over low heat for 30 mins, covered. Avoid simmering for too long because it would have a bitter aftertaste. After 30mins, turn off the fire and leave to cool in the pot. After it has warmed down, add honey to taste and serve with ice!

Whilst cooking the drink, a nice soothing aroma from the lemongrass would sift through your kitchen. I think it is a pretty fragrant and therapeutic drink. So do try it!

Kumato and Sandwich

July 3, 2009

kumato sandwich

Just bought this amazing tomato yesterday from Bishan NTUC Fairprice.They are called Kumato and these are cultivated in Malaysia. According to this Kumato website, these black tomatoes are not genetically modified and are usually produced in Europe *Hmm*. I first chanced upon them in our Cold Storage Gourmet supermarket and the listed price of S$6++8.50 (also from Malaysia), for a box of 6 tomatoes, put me off! I have heard about them but they were just too expensive for me to satisfy my curiousity. BUT! I was elated when I saw the exact same box selling in NTUC for S$3! 50 PERCENT!

Like I’ve mentioned previously, I usually need to work with 2 sandwiches in the morning. They both have to be DIFFERENT. Naturally, W is the guinea pig. Hehe.

You know what, he didn’t like it?! It was funny watching him take a bite and see him examine his sandwich with a weird look on his face. I took a bite and I am an immediate CONVERT. It was sweet and it goes so well with the cheese and spinach! I made another for myself. Hehe. I guess the Kumatoes are all mine now! Buar Har Har.

Onion Sandwich + Asparagus Sandwich

July 3, 2009

breakfast sandwich-caramalonionasparagus-1

Did a duo today. Bought beautiful gleaming white onions yesterday for the lunch sandwich. BUT one onion yielded a portion sufficient for ONE  sandwich only (didn’t read the recipe). Argh! And I refuse to spend another 40 minutes caramelising the onions at 10.00pm at night! Fortunately, I bought some beautiful Asparagus yesterday which came to my rescue. Heh.

The caramelizing process was 40mins! I got a stool and sat there stirring non-stop to brown the onions. Haha. And it was amazing to see how the big onion shrunk to a Tbsp heap of onions only! But it was worth it. The onions were sweet! Think I should try out the purple onions next time to check out the difference and also add some balsamic vinegar to give it a little twang.

breakfast sandwich-caramalonionasparagus

RECIPE

> 1 Big White Onion (for 1 sandwich)

> Pepper Brie and Low Fat Mild Cheddar

> Raisins

> Organic Spinach (salad type)

> Japanese Mayonaise

> Olive Oil (or Butter)

Half the onion and slice thick (I like it aprox 5mm). Pour 1 Tbsp of Olive oil into the pan and add the onions. Stir the onions non-stop over low fire for 40mins until brown. Let cool. Oil the bread on the sides that would be in contact with the sandwich press. Spread a layer of mayonaise on the other sides. Lay the bread with mayo face up and spread the spinach. Lay the cheese on top. After which, lay the onions and raisins. Cap with the bread and TOAST!

As you can see in the pictures, the ingredients were set aside the night before. It was a breeze to prepare the sandwiches in the morning!

The cheese kept really well despite being sliced the night before. Do note that the soft Brie tend to ‘re-stick’ so I alternated between the cheddar and Brie to make sure it didn’t stick and it worked.

simple ham and cheese sandwich

July 2, 2009

breakfast sandwich-brie_spinach

Woke up at 6.50am today. Zombified.

Started making sandwiches yesterday and realized that I do not function well AT ALL in the early mornings, much less take a picture. I would stare at the ingredients before getting everything in mental sequence! Haha. OR I pace up and down the kitchen because I forgot something. AGAIN. I am totally inefficient! I guess this whole sandwich thing is rather new to me. Besides, on top of a lunch sandwich (left), I have to make another for breakfast too (right)!

Today, my experience is much improved. I devised a way. Hehe.

Prepare the key ingredients the night before and store them in a tiny tupperware box! It worked really well. I just need to lay them all flat on the bread and toast! Just remember the sequence of the ingredients to make sure they don’t fall out.

RECIPE

> Organic Spinach (salads type) & Watercress (wet market)

> Pepper Brie & Low Fat Mild White Cheddar

> Toasted Walnuts (chopped) & Organic Raisins

> Apple Baked Ham

> Japanese Mayonnaise

> Olive Oil (or Butter)

Oil the sides of the multigrain bread slices that would be in contact with the sandwich press, with Olive Oil. This gives the sandwich a crispy side. Spread a thin layer of Mayonnaise on the other side of the bread slices. Lay the spinach and watercress. Next, lay the cheese slices and sprinkle chopped walnuts and raisins on top. Lay the Ham. Top it off with the other bread slice and toast! I realised this sequence is better because the little crumbly bits of walnut would stick to the cheese and not roll off. Holds the greens too. Also, according to Panini Happy, it’s best to slice your bread half inch thick so that it doesn’t flatten out after toasting.

W told me it was delicious and W colleague commented that it looks PRO. Hehe. What followed was funnier. He asked W ‘so, your wife is working?’. Haha! Oh well.

W sandwich lunchbox

June 30, 2009

W has finally given up on me.

It all started with subtle hints by sending me emails on sandwich recipes websites. With a grin stretching from ear to ear, W would get me to look into his laptop wherein lie images of delicious looking grilled sandwiches spilling with bacon and melting cheese. Well, for months, I managed to fend it all off with ‘Hmm, ok, yeah looks good, goodnight, cheese is bad for you!’ But alas, he can take it no more and finally requested for it outright. ‘I WANT a sandwich for my lunchbox, PLEASE’.

Argh! That means I’ll have to drag myself up in the wee hours of the morning *horror* to make sandwiches! On top of it, have/know the ingredients to make a sandwich and VARY IT OVER A WEEK when W can be so very fussy about his food. Sigh.

Ok. It shouldn’t be tough. Right? There are ONLY these few categories to vary – Bread, Veggies, Meat, Cheese, Condiments. But the recipes usually call for gourmet ingredients which must be bought IN TOWN and don’t keep well in our weather!

The blog I was tasked to learn from – Panini Happy a fantastic blog with interesting (gourmet) recipes and great tips!

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Stress. But I will survive.

char siew

June 20, 2009

charsiew

The char siew tasted great! The only problem was, I baked too long which resulted in a tough texture. I did not flip the pieces over which resulted in a pink ‘underbelly’ (due to the water filled pan below) so the prolonged baking was to get a deep rich colour for both sides. I think different ovens work differently so it’s important to know your oven unless you have a super duper brand like Miele.

I am a fussy char siew person. It is crucial that the char siew must not have a porky aftertaste (if you know what I mean). It must have a well balanced flavour. This recipe adapted from Chubby Hubby works really well! (click here for pictures).

Ironically, the best char siew I have had was in Yung Kee Restaurant in Hong Kong. Although they are famous for their goose, I love the char siew much more. It is indeed cruel to have tried char siew so good and not be able to have that at home *sigh*.

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roasted pumpkin soup

June 20, 2009

roasted pumpkin soup2

Pumpkin soup seems to me, a good recipe to use the beautiful pumpkin I just bought yesterday from the market (see previous post). It is simple and a breeze to make. Heh. I went through a few recipes and incorporated a bit of everything to come up with something on my own. It’s healthy and delicious and everyone liked it!

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RECIPE

> 600g Australian Pumpkin cut into chunks to get more roasted surfaces, unpeeled.

> 1 medium sized Carrot peeled

> 2 medium sized Purple Onions cubed

> 3 cloves of Garlic

> 1/2 cup Chicken Stock I use Swanson’s Chicken Broth with no preservatives

> 3 cups Water

Rub the pumpkin and carrot with olive oil (or butter). Roast the pumpkin and carrot in the oven at 180 deg for 40 mins or until brown at edges (depending on the accuracy of your oven). The pumpkins are cooked if a knife cuts through them readily. In the meantime, caramalise the onions, garlic and a pinch of salt, in olive oil (or butter) in a pan by stirring the mixture constantly over a small fire for 30 mins. Do not let it burn or fry up. Set aside the above ingredients to cool. Peel the cooled pumpkin.

Chuck pumpkin, carrots, onions and garlic into a blender. Add 1 cup of water and 1/2 cup of stock. Blend into a smooth texture. Transfer the mixture into a pot to cook. Add the remaining 2 cups of water and simmer over low fire stirring constantly. If the fire is too big, little specks will form. Just take the pot off from the fire and stir vigorously.

Note: Depending on the capacity of your blender, you can add all the water when blending or do so later after transferring to a pot. In fact you can vary the water added to control the consistency of the soup. The stock can be varied to taste as well. Go ahead and experiment!

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The recipe worked out 8 bowls of soup. The leftover soup can be refrigerated, reheated and served hot with warm crusty breads for a hearty breakfast. Try adding sour cream or creme fraiche for an added creamy texture.

simplified mango lassi

June 16, 2009

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Since the Thai Honey Mangoes are in season, my wonderful mother-in-law made this for us in the morning to ensure that we are sufficiently immune and healthy. The colour is so pretty in the morning light that I had to take a picture. It tastes as good as it looks!

RECIPE

> 2 Thai Honey Mangoes

> 2 Tubs of 100g Low Fat Yoghurt

Peel the Mangoes, remove the seed, dump into the blender, add the Yoghurt and CHURN. Simple!

I think I’ll try adding in some lychees, longans or strawberries to intensify the flavours. OR sprinkle Pomelo over, just like the mango desserts in Hong Kong, topped with a dollop of vanilla bean ice cream! Yummy!