Steamed fish with grated Ginger

This dish is for those who love ginger. The fish is very fresh and tender. Ingredients
300 gm fish, (tail section)
1 tsp salt
1/2 tsp pepper
180g ginger, grated (keep juice and grated ginger together)

Seasoning (combined)
1–1½ tsp salt
1/4 tsp sugar
3/4 tsp sesame oil
1 tsp oil
Dash of Shao Hsing Hua Tiau wine
1 tsp of dark soya sauce (for colour)
3 tablespoon of water

Method
Clean fish thoroughly and rub it with salt and pepper.
Place on a heat-proof dish. Steam fish on top of rice cooker.
Remove from steamer and pour away the excess liquid.
Boiled the grated ginger and seasoning and pour over the fish.
Serve immediately.

Note: Use very fresh fish not frozen.

Recipe Source: alicecozycorner
Photo source: alicecozycorner

Braised Fish with Beancurd

Spend so much time preparing this dish (lol). But well worth it cause hubby said he like it.
Ingredients

200gm fish fillet, cut into big cubes
sliced ginger
1 tsp chopped garlic
1/2 tbsp oil
1/2 tbsp sesame oil
1/2 tbsp Shao Hsing Hua Tiau cooking wine
1 box soft beancurd
1 egg white
1/2-cup tapioca flour or cornflour
50g minced meat
carrot, cut into shapes
4 mushrooms (soaked in hot water till soft)
1/2 cup water (more if needed)

Seasoning:
1 tbsp of oyster sauce (or to taste)

Thickening:
1 tsp cornflour
1 tbsp water

Method
Marinate fish cubes with a little salt and set aside.
Carefully and gently cut beancurd into 4cm cubes.
Dip beancurd pieces carefully in egg white then coat with tapioca flour.
Deep-fry beancurd until golden brown. Drain well.
Shallow-fry fish pieces in a non-stick pan for five to six minutes.
(Handle with care so as to keep the pieces intact.)
Heat oil and sesame oil in a wok. Stir-fry ginger till fragrant, add garlic and fry until aromatic and golden.
Add the wine; when it sizzles, add the mushrooms and fry for three to four minutes.
Add water or stock and bring to a gentle boil. Add the fish, carrots, seasoning and beancurd.
Cook for another three to four minutes .
Stir in thickening, cover for one to two minutes. Add garnishing and serve dish hot.

Recipe source: adapted from Amy Beh
Photo source: alicecozycorner

Stir-fried Pig's Liver with Wine

This is a very simple dish. I loved this dish very much since young.
Ingredients
200gm pig's liver, sliced
ginger, sliced thinly
2 stalks spring onions, cut into 4-5cm lengths
1 tbsp pure sesame oil

Marinade:
3/4 tsp light soy sauce

Seasoning:
1 tsp dark soy sauce (optional)-for colour
1 tbsp chinese wine
2-3 tbsp water

Method
Marinate liver slices for five to 10 minutes.
Heat a wok, add sesame oil and fry ginger slices until fragrant.
Add marinated liver and seasoning. Stir-fry well. Add spring onions.
Toss well until liver is just cooked and tender.
Do not over cooked liver otherwise liver will be too hard and tough.
Dish out and serve immediately with hot rice.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Three Cups Chicken (San Bei Ji)

I ate this dish in a restaurant somewhere in World Trade Centre but it does not taste that saltish, maybe they cook to suit our Singaporean taste buds. This is a real saltish dish, a taiwanese dish called three cups chicken (san bei ji) .The three cups refer to one each of sesame oil, rice wine and dark soya sauce. Ingredients
1 small chicken, cleaned and chopped into small chunks
6 cloves garlic, crushed
10 slices ginger
1 cup sesame oil
1 cup rice wine
1 cup soy sauce
4 stalks fresh basil (optional)

Method
Using a little of the sesame oil, brown the chicken in a sand pot or other pot
Add garlic and ginger towards the end of the browning.
Add the rest of the sesame oil, rice wine and soy sauce. Bring to a boil
Cover and simmer for 20 minutes
Add the basil, stalks and all, a couple minutes before cooking is done.
NotesThis is a simple but pungent salty dish that needs to be eaten with rice and preferably other dishes. Don't skimp on the garlic and ginger. In Taiwan basil is always added. Don't simmer longer than 20 minutes or the chicken will be dry and over salty

Note: I used only 1/4 cup for all the sauces as I did not used the whole chicken and I added some sugar to taste cause was real saltish. Maybe we Singaporean are not used to too saltish food. We prefer more spicy food (hahahaha).

Recipe Source: http://www.eatingchina.com/
Photo Source: alicecozycorner

Steamed Glutinous Rice

I had cooked glutinous rice before but was with rice cooker. Today I tried using steaming method. I find that both tasted the same (lol). So I think rice cooker more convenient. But my eldest sister still cook the best glutinous rice (hahaha). But this time round, I did not add more dark soya sauce to make the rice look darker, so my rice is whiter. Ingredients:
1 kg glutinous rice
50g dried mushroom (soak with water)
50g dried shrimps (wash and drain)
200g pork belly/lean pork
100g shallots (small onions)
350-400ml water
1 tsp chicken flavour seasonings
1 tsp salt or to taste
Cooking oil

Seasoning:
2 tsp oyster sauce
2 tsp sugar
2 tsp light Soya sauce
2 tsp dark Soya sauce
1 tsp pepper
3 tsp sesame oil
Garnishing:Fried peanuts (optional)Spring onions for garnishingFried shallots (smalls onions)

Method:
Wash the glutinous rice and soak in water. (No need to soak over night, 1/2 -1 hour will do)
Slice softened mushroom, pork and shallots thinly.
Use half of the seasonings to season the mushroom and the other half for the pork.
Fry the sliced shallots and set a side and do the same with the dried shrimps.
Fry the mushroom well then add the pork and fry for about 5 minutes.
Drain the glutinous rice and add into the mushrooms and pork.
Put in half of the fried shallots; keep the other half for garnishing add in all the fried dried shrimps, the chicken seasoning powder and salt.
Fry for a few minutes.
When it is well mixed, add in the 350 ml of water and turned off the flame.
Stir well.Put into a big pan and steam for 40 minutes or until done.
You may sprinkle some water on it if you find the glutinous rice is still hard or uncooked.

Recipe Source: Tazz in the kitchen
Photo source: alicecozycorner

Ikan Bilis with nuts

This is a very simple dish. I bought those ready cooked nuts and my ikan bilis are those deboned type.

Ingredients
Dried Ikan Bilis (I bought those deboned types)
Cooked peanuts
Red Chilli (cut or sliced)
1 clove of garlic
1 tbsp of rice wine

Method

1. Wash and drain ikan bilis.
2. Deep fry ikan bilis (make sure it not too wet or the oil will splash all over).
3. Drain and set aside
4. Reheat wok and fry chilli, garlic and rice wine.
5. Add ikan bilis and nuts.

Photo Source: alicecozycorner
Recipe Source: alicecozycorner

Min Jiang Kueh

OK, I am now back to blogging after a week of uneventful things happening. The Min Jiang Kueh of course dont taste as good as what is sold outside but for homecooked, I think it is good enough and crispy and my first attempt with this recipe give me satisfaction in adding to my collection of food adventure (lol).


Ingredients:
150 g Top Flour
10 g Tapioca Flour
250 ml Water
2 tbsp Sugar
1/4 tsp Salt
1/2 tsp Alkaline Water
1/2 tsp Yeast

Method:

Mix all ingredients and leave to rise for 2 hours.
Lightly oil a flat frying pan. Pour some of the flour mixture into the frying pan and swirl the pan to coat it evenly.
Use small fire to cook until the bottom is golden brown; Sprinkle the filling on the pancake and fold it into half.
Cut into small pieces to serve.

Note: made two 24 cm Diameter MJK.

Recipe source: My Zest
Photo Source: alicecozycorner

Marble Cake

After a failed attempt at Swiss Roll Cake yesterday, I had to bake something to satisfy myself (lol). So I baked a marble cake, tasted very good. Very happy with the results.
Above step by step pictures.

My finished product, Marble Cake, yummy (lol).

Ingredients:

175g butter
160g castor sugar
3 eggs, lightly beaten
150g cake flour
1 tsp baking powder
20ml milk
25g cocoa powder
½ tsp chocolate emulco

Method:
Preheat oven at 180 degC. Line a loaf cake tin with greaseproof paper
Sift flour and baking powder into a mixing bowl. Set aside.
Combine butter and castor sugar in a mixing bowl. Using paddle of your mixer, cream until light and fluffy. Scrape the bowl periodically for well mixing.
Add eggs gradually, beating well after each addition.
Pour in milk. Mix well. Fold in flour mixture in (2) and mix until batter is smooth.
Divide the mixture into 2. Add cocoa powder and chocolate emulco to one of the portions.
Drop large spoonfuls of each of the mixtures alternately into the prepared cake tin. Drag a skewer through the mixture to create a marbled efect.
Bake at 180 degC for 30 to 40 minutes or until skewer inserted into the centre of cake comes out clean.


Notes:
Make sure butter and eggs are at room temperature.
Scrape bowl periodically to ensure all ingredients are well mixed.
To prevent curdling, mixer must be at low speed when eggs are added.

Recipe Source: Jo's DeliBakery
Photo Source: alicecozycorner

Fried yee fu noodles

Just feel like eating noodles today. This is yummy but be careful not to overcook the yee fu noodles otherwise noodles is too soggy and dont taste nice. Ingredients
200gm-pack of dried yee-fu noodles
carrot (sliced thinly)
mushrooms
prawns
choy sum
2 cloves of garlic, chopped
2 tablespoon of abalone sauce (to taste)
few drops of sesame oil

Method
1. Blanch the noodles in boiling water till soft but not soggy. Remove and rinse in cold water. Drain and set aside.
2. Heat up some oil in a wok. Saute the carrots till slightly soft. Remove.
3. In the same wok, saute the garlic till fragrant.
4. Add prawns, mushroom and carrots.
Add the noodles and vegetables and toss briefly. Sprinkle some water.
5. Add abalone sauce and stir fry to mix the noodles with the sauce evenly.
6. Serve the noodles garnished with the chopped spring onions.

Note: If you like the noodles to be darker, add some dark soya sauce.

Recipe source: alicecozycorner
Photo source: alicecozycorner

Fried Egg Tofu

This is a very simple dish. Decided to put in my blog for my sons' future reference (hahaha). Ingredients

1 egg tofu
1 small egg
1 tsp of light soya sauce (or to taste)

Method

Cut tofu in rings
Heat flat frying pan with little oil.
Add egg tofu and brown it lightly.
Beat one egg and add light soya sauce.
Pour egg over egg tofu and let it cook for a while.
Then flip it over and cook the other side.
Dish up and serve hot.

Note: Can add some onion.

Recipe Source: alicecozycorner
Photo Source: alicecozycorner

Stir-fried Chicken with Cashew Nuts

Alway wanted to cook chicken with cashew nuts, saw this recipe and did it. It tasted good. Ingredients:

1 chicken breast (remove skin and cut into slices)
1/2 tbsp sugar
1 tbsp light soya sauce
1 tbsp cornstarch
1/2 tbsp sesame oil
cooking oil
large onion (slices)
spring onion (cut into 1 1/2 inches)
pinch of salt
1 packet of salted cashew nuts
1 1/2 tbsp Lee Kum Kee hoisin sauce (or to taste)

Method:
1. Remove the skin from chicken breast. Cut chicken into small, bite-sized pieces.
2. Mix chicken with sugar, soy sauce, cornstarch, and sesame oil. Leave to marinate for at least one hour.*
3. Heat up cooking oil in a wok. The amount of oil has to be enough to cover all the chicken pieces.
4. When the oil starts to smoke, scald the chicken in the hot oil, turning occasionally to make sure the chicken pieces are evenly cooked.
5. Don't overcook the chicken. When they are done, remove from the wok. Drain to remove the excess oil and meat juice.
6. Remove the oil from the wok, leaving about just one tablespoon of oil. Stir-fry onion, with a pinch of salt, for 2 minutes. Remove and set aside.
7. Return the cooked chicken to the wok. Add the hoisin sauce, and toss to mix evenly. Add the onion, and toss again. Before turning off the fire, add the cashew nuts and spring onion. Quickly toss to mix evenly.

Serve hot.

Recipe source: adapted from aroma cookery
Photo source: alicecozycorner

Quail Eggs in Seasoned Minced Meat

Saw this recipe and tried it out. Not bad quite tasty but must add chestnut for the crunchy feeling. I did not add chilli padi. My family like it.
Ingredients:
13 quail eggs
250g minced pork
2 water chestnut (finely chopped)
chilli padi (Optional)
1/2 cup breadcrumbs

Meat Marinate:
2 shallots, crushed
1/2 tsp salt
1/4 tsp light soya sauce
2 tsp starchpepper to taste

Method:
Boil quail eggs and remove shell.
Marinate minced meat.
Mix marinated meat and water chestnut.
Wrap quail egg with minced meat mixture.
Coat with breadcrumbs.
Heat oil and deep fry quail eggs over low heat until golden brown.

Recipe Source: Tazz in the Kitchen
Photo Source: alicecozycorner

String beans with dried shrimps

This is a simple dish. I used abalone sauce not so saltish as oyster sauce.Ingredients

one bunch of string beans-cut diagonally into small slices
handful of dried shrimps (hei bee)-soaked and drained.
1/2 tbsp of abalone sauce (or to taste)
50 ml water (estimate)

Method

Heat wok with some oil and fry hei bee till fragrant.
Add string beans and abalone sauce.
Stir fry for a minute and add some water and stir fry again till string beans are cooked.

Recipe source: alicecozycorner
Photo source:alicecozycorner

Sweet & Sour Fish Fillet

Ha Ha Ha.... I cooked sweet & sour fish for yesterday's dinner and hubby said hmm....yummy. I did not add any onion, red pepper, etc cause could not find any in my fridge (lol).

Ingredients
Fish Fillets (sliced)
2 tbsp self raising flour
1 tbsp cornflour
3 to 4 tbsp of water

Sweet & Sour Sauce

100 ml of water
3 to 4 tbsp of ketchup
2 tbsp of sugar
1 tbsp of white vinegar

Method
Mix self raising flour, cornflour and water together.
Dip fish fillet into batter.
Deep fry till golden brown and dish up.
Mix all the sweet & sour sauce ingredients together and bring to a boil.
Pour over cooked fish fillet.
Serve hot.

Recipe Source: alicecozycorner
Photo Source: alicecozycorner

Multi-Coloured Agar Agar with Sago & Coconut

Made this agar agar with sago and coconut before. But now I tried to make a multi coloured one but I think I made a mistake I should have coloured the sago too. Now my agar agar looks like it had a lot of pimples (lol).

Tau Kwa with 5 spice powder

I saw this recipe in one of the food blog, it tasted nice but mine dont looks as nice as the one I saw in the food blog (lol). I simply do not know how to decorate my food (lol).

Ingredients.
2 cake of firm tofu
5 tbsp corn flour
2 tbsp plain flour
½ tsp Chinese Five Spice Powder
½ tsp salt
Oil for shallow frying
3 stalks of lemongrass,minced
3 cloves of garlic, minced
1 small red chilli, minced

For toppings
1 tsp five spice powder
1 tbsp oil
½ tsp of salt
½ tsp white pepper

Method
Cut the tofu into 4 portion each block.
Combine the flour, five-spice powder and salt together in a large plate.
Coat the tofu well with the flour mixture.
Heat oil in a non-stick pan till hot, then shallow fry the tofu till golden brown. Set aside, keep warm in a low oven.
For the topping, heat extra oil in the pan till hot.
Fry the minced lemongrass, garlic and chilli for about 1-2 mins, until tender and fragrant. Season with five spice powder and pepper.
Spread the mixture on top of fried tofu and serve hot with a dash of fish sauce.

Recipe Source: Precious Moment
Photo Source: alicecozycorner