Ingredients:
300g pasta
2 tbsp cooking oil
1 onion, chopped
1 tomato, chopped
1 green capsicum, sliced
1 red capsicum, sliced
1 tbsp chilli paste
1 tsp salt
200ml Kara coconut cream
Method:
1. Cook pasta in boiling water until tender, drain then toss in 1 tbsp cooking oil and put aside.
2. Heat remaining oil in separate saucepan, fry onions until golden and add all the capsicums. Stir well.
3. Add chilli paste, Kara coconut cream, tomato and salt to taste. Allow to boil.
4. Toss in pasta and serve immediately.
Recipe source: Lifestyle magazine
Spareribs curry
Ingredients:
500g AIRPORK spareribs, already chopped into bite sized chunks
40-50g curry powder for meat
15 shallots, sliced
3 onions, sliced thinly
6 cloves garlic, sliced thinly
2cm piece of ginger, cut into fine strips
5 medium sized potatoes, halved
1/2 tsp salt
1 cup coconut milk or evaporated milk
3 cups water
4 tbsp vegetable oil
Method:
1. Mix AIRPORK spareribs with 3 tablespoons of the curry powder and marinate for 1 hour.
2. Blend remaining curry powder with enough water to form a paste.
3. Heat a wok, add the oil and when it is hot, add the sliced shallots, onions, garlic and ginger. When it is fragrant, add the curry paste and stir fry till fragrant. Add the spareribs and stir fry for 2 to 3 minutes before adding the water.
4. Bring to a boil and simmer the spareribs gently for 30 minutes. Add the coconut milk and potatoes and simmer till the spareribs is tender and the gravy is thick. Add the salt, taste and serve.
Recipe source: Lifestyle magazine
500g AIRPORK spareribs, already chopped into bite sized chunks
40-50g curry powder for meat
15 shallots, sliced
3 onions, sliced thinly
6 cloves garlic, sliced thinly
2cm piece of ginger, cut into fine strips
5 medium sized potatoes, halved
1/2 tsp salt
1 cup coconut milk or evaporated milk
3 cups water
4 tbsp vegetable oil
Method:
1. Mix AIRPORK spareribs with 3 tablespoons of the curry powder and marinate for 1 hour.
2. Blend remaining curry powder with enough water to form a paste.
3. Heat a wok, add the oil and when it is hot, add the sliced shallots, onions, garlic and ginger. When it is fragrant, add the curry paste and stir fry till fragrant. Add the spareribs and stir fry for 2 to 3 minutes before adding the water.
4. Bring to a boil and simmer the spareribs gently for 30 minutes. Add the coconut milk and potatoes and simmer till the spareribs is tender and the gravy is thick. Add the salt, taste and serve.
Recipe source: Lifestyle magazine
Homemade Char Siew
Char Siew is barbecued pork, a popular pork dish in Cantonese cuisine. This is a simplified method, suitable for homecooking.
Ingredients (serves 4):
1 kg pork
200g sugar
2 tsp salt
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp golden brown colouring powder
Method:
1. Cut pork into thick 5cm strips.
2. Marinate pork with sugar, salt, and light and dark soy sauces. Add colouring powder and mix pork thoroughly in a bowl with all the other ingredients. Leave to marinate for 4 hours.
3. Heat wok or pan and add seasoned pork strips. Fry until slightly brown.
4. Add 1 cup of water and lower heat to simmer until the char siew is cooked.
5. Cook leftover char siew marinade over slow heat until it boils. Add a little water and thicken with cornflour for char siew sauce.
6. Cut the char siew diagonally into 1cm slices. Serve the slices with some plain rice and cucumber salad.
Tips:
For the health-conscious, keep marinade to a minimum.
Recipe source: Simply Her magazine (Aug 2006)
Oyako Donburi (chicken & egg over rice)
Ingredients (serves 4):
200g chicken meat, sliced into 1cm pieces
1 onion, cubed
4 fresh eggs
1 stalk spring onion, chopped
1 sheet sushi nori (seaweed), shredded
4 bowls hot cooked short-grain rice
corn oil
Sauce:
1 tsp stock granules (chicken or ikan bilis)
1 cup water
1 and 1/2 tbsp sugar
4 tbsp soya sauce
2 tbsp cooking sherry (mirin)
Method:
1. Bring sauce to a boil to dissolve sugar. Add onion and sliced chicken. Simmer until meat is done.
2. Lightly scramble the eggs in a little heated corn oil and pour over mixture in pan. Turn off heat as soon as eggs are about to set.
3. Cover rice with the chicken and egg mixture. Garnish with shredded spring onion and sushi nori.
4. Serve immediately, with pickles and a clear soup.
Recipe source: Lifestyle magazine
200g chicken meat, sliced into 1cm pieces
1 onion, cubed
4 fresh eggs
1 stalk spring onion, chopped
1 sheet sushi nori (seaweed), shredded
4 bowls hot cooked short-grain rice
corn oil
Sauce:
1 tsp stock granules (chicken or ikan bilis)
1 cup water
1 and 1/2 tbsp sugar
4 tbsp soya sauce
2 tbsp cooking sherry (mirin)
Method:
1. Bring sauce to a boil to dissolve sugar. Add onion and sliced chicken. Simmer until meat is done.
2. Lightly scramble the eggs in a little heated corn oil and pour over mixture in pan. Turn off heat as soon as eggs are about to set.
3. Cover rice with the chicken and egg mixture. Garnish with shredded spring onion and sushi nori.
4. Serve immediately, with pickles and a clear soup.
Recipe source: Lifestyle magazine
Teriyaki rice burger
Ingredients (makes 12):
1/3 cup teriyaki sauce
200g minced beef/pork or chicken
1 tsp sugar
1 tbsp sunflower oil
3 cups short grain rice
1/4 tsp salt
12 leaves butter lettuce
1 tbsp toasted sesame seeds
Method:
1. In a pan, combine minced meat with sugar, teriyaki sauce and sunflower oil. Stir and cook over moderate heat until almost dry.
2. Wash rice and cook in 3 and 3/4 cups of water with salt.
3. Use a triangular Japanese rice mould or 2 small cereal bowls to form rice "buns". Dampen a spoon and scoop about 2 tablespoons of hot rice into mould. Fill centre with the teriyaki minced meat and a pinch of toasted sesame seeds. Cover with another 2 tablespoons of rice. Press rice gently with back of spoon to level rice. Knock pressed rice out of mould. Coat each rice burger with a little teriyaki sauce and garnish with more toasted sesame seeds.
4. Place a leaf of butter lettuce. Put a teriyaki rice burger on butter lettuce and wrap lightly.
Recipe source: Lifestyle magazine
1/3 cup teriyaki sauce
200g minced beef/pork or chicken
1 tsp sugar
1 tbsp sunflower oil
3 cups short grain rice
1/4 tsp salt
12 leaves butter lettuce
1 tbsp toasted sesame seeds
Method:
1. In a pan, combine minced meat with sugar, teriyaki sauce and sunflower oil. Stir and cook over moderate heat until almost dry.
2. Wash rice and cook in 3 and 3/4 cups of water with salt.
3. Use a triangular Japanese rice mould or 2 small cereal bowls to form rice "buns". Dampen a spoon and scoop about 2 tablespoons of hot rice into mould. Fill centre with the teriyaki minced meat and a pinch of toasted sesame seeds. Cover with another 2 tablespoons of rice. Press rice gently with back of spoon to level rice. Knock pressed rice out of mould. Coat each rice burger with a little teriyaki sauce and garnish with more toasted sesame seeds.
4. Place a leaf of butter lettuce. Put a teriyaki rice burger on butter lettuce and wrap lightly.
Recipe source: Lifestyle magazine
Cheese crusted spicy chicken wings
A hit with both young and old.
Ingredients (makes 12 chicken wings):
6 cloves garlic, finely minced
3 sprigs curry leaves, finely shredded
2 tbsp finely chopped spring onion
1 tbsp curry powder
1 tsp salt
150ml mayonnaise
125g Parmesan shredded cheese
12 chicken wings
200g crushed cornflakes
Method:
1. Preheat oven to 180 deg C.
2. Combine the first 8 ingredients in a large bowl.
3. Spread this mixture all over the chicken wings. Roll the chicken wings in the crushed cornflakes.
4. Arrange chicken on baking tray and bake for 25 minutes, or until cooked through and lightly golden and tender.
Recipe source: Lifestyle magazine
Ingredients (makes 12 chicken wings):
6 cloves garlic, finely minced
3 sprigs curry leaves, finely shredded
2 tbsp finely chopped spring onion
1 tbsp curry powder
1 tsp salt
150ml mayonnaise
125g Parmesan shredded cheese
12 chicken wings
200g crushed cornflakes
Method:
1. Preheat oven to 180 deg C.
2. Combine the first 8 ingredients in a large bowl.
3. Spread this mixture all over the chicken wings. Roll the chicken wings in the crushed cornflakes.
4. Arrange chicken on baking tray and bake for 25 minutes, or until cooked through and lightly golden and tender.
Recipe source: Lifestyle magazine
Orange chocolate cheesecake
For a little indulgence, try this orange chocolate cheesecake.
Ingredients (serves 8 to 10):
150g digestive biscuits
50g castor sugar
80g butter, melted
3 packets (226g each) cream cheese, softened
225g sugar
5 eggs
3 tbsp orange juice (extract juice from about half a Barnfield orange)
1 tsp orange zest
100g semi-sweet chocolate, chopped
Orange glaze:
2 tbsp orange juice
1 tsp orange zest
1 cup icing sugar, sifted
Method:
1. Place biscuits in a plastic bag and crush with a rolling pin until they become fine crumbs.
2. Combine biscuit crumbs, sugar and butter. Place mixture in a 22cm springform pan and press to form a biscuit base. Bake at 180 deg C for 10 minutes.
3. Place cream cheese and sugar in a mixing bowl. Beat with electric mixer on medium speed until well combined. Add eggs, one at a time, mixing on low speed after each addition, until blended. Blend in orange juice and zest.
4. Meanwhile, to melt the chocolate, put it in a heat-proof bowl, and place over a pot of boiling water (medium-low heat).
5. Place 375ml (1 and 1/2 cups) of cheese batter in a bowl and stir in melted chocolate. Pour the rest of the plain cheese batter over the biscuit base.
6. Drop a few tablespoonfuls of chocolate batter onto the plain cheese batter. Use a knife to carefully swirl the batter to create a marble effect.
7. Bake at 160 deg C for about 1 hour or until the top is slightly browned and centre is almost set.
8. When ready, use a butter knife to run around the rim of the cake. Allow to cool, and then chill in the refrigerator for at least 6 hours before serving.
9. Optional: To make the orange glaze, blend orange juice and zest with icing sugar in a food processor until well combined. The glaze should be quite runny. Add more orange juice if necessary. Brush the glaze on top of the cheese cake and garnish with thinly sliced oranges.
Tips:
1. To melt the chocolate, placed the chopped pieces in a bowl over a saucepan of boiling water and stir until melted - make sure the bottom of the bowl does not touch the boiling water, otherwise it will get too hot and ruin the texture of the chocolate.
2. After you take the cake out of the oven, run a butter knife around the cake tin to ensure that the centre does not crack. It is important to chill the cheese cake before serving, or it might become soft.
Recipe source: Today newspaper
Ingredients (serves 8 to 10):
150g digestive biscuits
50g castor sugar
80g butter, melted
3 packets (226g each) cream cheese, softened
225g sugar
5 eggs
3 tbsp orange juice (extract juice from about half a Barnfield orange)
1 tsp orange zest
100g semi-sweet chocolate, chopped
Orange glaze:
2 tbsp orange juice
1 tsp orange zest
1 cup icing sugar, sifted
Method:
1. Place biscuits in a plastic bag and crush with a rolling pin until they become fine crumbs.
2. Combine biscuit crumbs, sugar and butter. Place mixture in a 22cm springform pan and press to form a biscuit base. Bake at 180 deg C for 10 minutes.
3. Place cream cheese and sugar in a mixing bowl. Beat with electric mixer on medium speed until well combined. Add eggs, one at a time, mixing on low speed after each addition, until blended. Blend in orange juice and zest.
4. Meanwhile, to melt the chocolate, put it in a heat-proof bowl, and place over a pot of boiling water (medium-low heat).
5. Place 375ml (1 and 1/2 cups) of cheese batter in a bowl and stir in melted chocolate. Pour the rest of the plain cheese batter over the biscuit base.
6. Drop a few tablespoonfuls of chocolate batter onto the plain cheese batter. Use a knife to carefully swirl the batter to create a marble effect.
7. Bake at 160 deg C for about 1 hour or until the top is slightly browned and centre is almost set.
8. When ready, use a butter knife to run around the rim of the cake. Allow to cool, and then chill in the refrigerator for at least 6 hours before serving.
9. Optional: To make the orange glaze, blend orange juice and zest with icing sugar in a food processor until well combined. The glaze should be quite runny. Add more orange juice if necessary. Brush the glaze on top of the cheese cake and garnish with thinly sliced oranges.
Tips:
1. To melt the chocolate, placed the chopped pieces in a bowl over a saucepan of boiling water and stir until melted - make sure the bottom of the bowl does not touch the boiling water, otherwise it will get too hot and ruin the texture of the chocolate.
2. After you take the cake out of the oven, run a butter knife around the cake tin to ensure that the centre does not crack. It is important to chill the cheese cake before serving, or it might become soft.
Recipe source: Today newspaper
Strawberry muffins
These are great for breakfast, teatime or as a snack for kids and adults.
Ingredients (makes 12):
375g flour
1 tbsp baking powder
2 small eggs
150g sugar
125ml milk
65ml plain yoghurt
125ml butter, melted
1 tsp vanilla extract
150g strawberries, cut into cubes and frozen
Method:
1. Preheat oven to 180 deg C. Line muffin tin with paper cups.
2. Sift flour and baking powder into a bowl and set aside.
3. In another mixing bowl, whisk together eggs and sugar until well combined. Gently whisk in milk, yoghurt, butter and vanilla extract.
4. Quickly add the flour into this mixture and stir till they start to blend. Gently fold in strawberries. The batter should be rather lumpy at this stage.
5. Fill the paper cups with the batter until about 3/4 full. Bake for about 20 to 25 minutes, or till the top is nicely browned. Cool muffins on a wire rack.
Tips:
If you prefer the muffins to be less sweet, simply cut down the amount of sugar.
Recipe source: Today newspaper
Ingredients (makes 12):
375g flour
1 tbsp baking powder
2 small eggs
150g sugar
125ml milk
65ml plain yoghurt
125ml butter, melted
1 tsp vanilla extract
150g strawberries, cut into cubes and frozen
Method:
1. Preheat oven to 180 deg C. Line muffin tin with paper cups.
2. Sift flour and baking powder into a bowl and set aside.
3. In another mixing bowl, whisk together eggs and sugar until well combined. Gently whisk in milk, yoghurt, butter and vanilla extract.
4. Quickly add the flour into this mixture and stir till they start to blend. Gently fold in strawberries. The batter should be rather lumpy at this stage.
5. Fill the paper cups with the batter until about 3/4 full. Bake for about 20 to 25 minutes, or till the top is nicely browned. Cool muffins on a wire rack.
Tips:
If you prefer the muffins to be less sweet, simply cut down the amount of sugar.
Recipe source: Today newspaper
Coke chicken
A favourite with students abroad as it's easy to cook and suits most tastes.
Ingredients (serves 4):
1 kg chicken drummettes (part of the wing)
2 cloves garlic, crushed
2 shallots, crushed
2 knobs 1.5cm ginger, crushed
3 leeks, 3cm lengths
2 cans x 330ml Coca-Cola
3/4 tsp black soya sauce
1/2 tsp salt or to taste
2 and 1/2 tbsp cooking oil
Method:
1. Heat cooking oil in a medium pot until hot. Reduce heat to medium and saute crushed garlic, shallots and ginger until fragrant. Add leeks and stir for another 2 minutes.
2. Add chicken drummettes, toss and mix for 2 minutes or so. Pour Coca-Cola over chicken and boil for 10 minutes, uncovered.
3. Stir chicken, add black soya sauce and salt. Cover pot and boil until gravy is reduced to a quarter. Stir occasionally.
Tips:
You can use chicken wings or other parts of the chicken too.
Recipe source: Lifestyle magazine
Ingredients (serves 4):
1 kg chicken drummettes (part of the wing)
2 cloves garlic, crushed
2 shallots, crushed
2 knobs 1.5cm ginger, crushed
3 leeks, 3cm lengths
2 cans x 330ml Coca-Cola
3/4 tsp black soya sauce
1/2 tsp salt or to taste
2 and 1/2 tbsp cooking oil
Method:
1. Heat cooking oil in a medium pot until hot. Reduce heat to medium and saute crushed garlic, shallots and ginger until fragrant. Add leeks and stir for another 2 minutes.
2. Add chicken drummettes, toss and mix for 2 minutes or so. Pour Coca-Cola over chicken and boil for 10 minutes, uncovered.
3. Stir chicken, add black soya sauce and salt. Cover pot and boil until gravy is reduced to a quarter. Stir occasionally.
Tips:
You can use chicken wings or other parts of the chicken too.
Recipe source: Lifestyle magazine
Three cups chicken (三杯鸡)
Three cups chicken (sanbei ji) - the name of the dish comes straight from the ingredients - one cup each of wine, soya sauce and sesame oil.
This is a warming dish, and best eaten in cooling weather. It is also a popular dish for confinement for new mothers. The wine and sesame warm the blood, and the gingers will expel "wind" in the body.
Ingredients (serves 4 or more):
1 chicken, chopped into bite size pieces (skin the chicken to cut back the oiliness)
1 cup or 6 soup spoons Chinese wine (shaoxing)
1 cup or 6 soup spoons soya sauce
1 small cup or 3 soup spoons sesame oil
10 slices of old ginger
10 slices of young ginger
Chopped spring onions, to garnish
Method:
1. Heat up sesame oil in a wok. When haze rises, drop the old ginger slices in the oil and slowly fry till ginger turns a dark golden brown. Remove from heat and discard ginger.
2. Place pan on fire again, and heat to smoking, adding the chicken pieces. Sear chicken pieces and brown on all sides. Add the young ginger slices, followed by the soya sauce. Turn down heat to simmer 5 minutes.
3. Turn heat up again and when the sauce is bubbling, add the Chinese wine.
4. Cook until chicken is done and sauce has reduced.
5. Garnish with chopped spring onions and serve with hot rice.
Tips:
When adding the Chinese wine, do not drizzle directly on the cooking chicken. Instead, slowly pour the wine on to the sides of the pan, allowing the heated metal to evaporate the alcohol content. This way, only the fragrance of the wine is retained.
Recipe source: Today newspaper
This is a warming dish, and best eaten in cooling weather. It is also a popular dish for confinement for new mothers. The wine and sesame warm the blood, and the gingers will expel "wind" in the body.
Ingredients (serves 4 or more):
1 chicken, chopped into bite size pieces (skin the chicken to cut back the oiliness)
1 cup or 6 soup spoons Chinese wine (shaoxing)
1 cup or 6 soup spoons soya sauce
1 small cup or 3 soup spoons sesame oil
10 slices of old ginger
10 slices of young ginger
Chopped spring onions, to garnish
Method:
1. Heat up sesame oil in a wok. When haze rises, drop the old ginger slices in the oil and slowly fry till ginger turns a dark golden brown. Remove from heat and discard ginger.
2. Place pan on fire again, and heat to smoking, adding the chicken pieces. Sear chicken pieces and brown on all sides. Add the young ginger slices, followed by the soya sauce. Turn down heat to simmer 5 minutes.
3. Turn heat up again and when the sauce is bubbling, add the Chinese wine.
4. Cook until chicken is done and sauce has reduced.
5. Garnish with chopped spring onions and serve with hot rice.
Tips:
When adding the Chinese wine, do not drizzle directly on the cooking chicken. Instead, slowly pour the wine on to the sides of the pan, allowing the heated metal to evaporate the alcohol content. This way, only the fragrance of the wine is retained.
Recipe source: Today newspaper
Tea-flavoured soy sauce eggs (茶叶蛋)
Also known as "Tea eggs" or "Tea leaf eggs".
Ingredients (serves 4 to 6):
200ml or 2 cups prime quality light soy sauce
4 cinnamon quills (桂皮)
4 five-star aniseed pods (八角)
10 cloves (丁香)
50g rock sugar
30g Chinese tea leaves
6 eggs, hard-boiled
10 quail eggs, hard-boiled
Method:
Prepare eggs:
1. Place eggs into a pot of water, making sure there is enough liquid to cover the eggs by at least a finger-nail's depth.
2. Bring to a boil for 7 minutes. Remove from heat and run cold water over the eggs to stop them cooking. Cool in a pan of cold water.
3. Crack the eggs, but DO NOT peel the shells. You want the sauce to seep through the cracks and make a marbled pattern.
4. Repeat process for quail's eggs, only boil in simmering water for 5 minutes.
Prepare soy stock:
1. Heat 4 cups water in a large pot. When water is boiling, add the tea leaves. Switch off fire and leave tea to steep for 10 minutes.
2. Add soy sauce and spices to tea liquid in pot and bring to a boil.
3. Add rock sugar and stir until it is all dissolved. Bring back to a boil and reduce the soy sauce stock until it is shiny and slightly syrupy.
4. Switch off the fire, add the cracked eggs and quail's eggs and leave to steep for half a day at least, preferably overnight.
5. To serve hot, reheat. Remove from shells from eggs and serve.
Tips:
For Chinese tea leaves, you can use longjing (dragon well tea) . If you prefer stronger tea flavours, subtitute it with tie guanyin (iron buddha) or pu erh.
Recipe source: Today newspaper
Ingredients (serves 4 to 6):
200ml or 2 cups prime quality light soy sauce
4 cinnamon quills (桂皮)
4 five-star aniseed pods (八角)
10 cloves (丁香)
50g rock sugar
30g Chinese tea leaves
6 eggs, hard-boiled
10 quail eggs, hard-boiled
Method:
Prepare eggs:
1. Place eggs into a pot of water, making sure there is enough liquid to cover the eggs by at least a finger-nail's depth.
2. Bring to a boil for 7 minutes. Remove from heat and run cold water over the eggs to stop them cooking. Cool in a pan of cold water.
3. Crack the eggs, but DO NOT peel the shells. You want the sauce to seep through the cracks and make a marbled pattern.
4. Repeat process for quail's eggs, only boil in simmering water for 5 minutes.
Prepare soy stock:
1. Heat 4 cups water in a large pot. When water is boiling, add the tea leaves. Switch off fire and leave tea to steep for 10 minutes.
2. Add soy sauce and spices to tea liquid in pot and bring to a boil.
3. Add rock sugar and stir until it is all dissolved. Bring back to a boil and reduce the soy sauce stock until it is shiny and slightly syrupy.
4. Switch off the fire, add the cracked eggs and quail's eggs and leave to steep for half a day at least, preferably overnight.
5. To serve hot, reheat. Remove from shells from eggs and serve.
Tips:
For Chinese tea leaves, you can use longjing (dragon well tea) . If you prefer stronger tea flavours, subtitute it with tie guanyin (iron buddha) or pu erh.
Recipe source: Today newspaper
Subscribe to:
Posts (Atom)