Deep fried bread with shrimp paste

I marinate the minced shrimp with some light soya sauce, seasame oil and curry powder. Spread them on the bread and deep fried them with the fillings facing down. I need to coat them with egg first before frying. Fried til golden brown. Yummy.

If you dont like spicy, you can minced shrimp, chestnut, spring onion, garlic and ginger and with light soya sauce and sesame oil and coat them in egg and deep fried till golden brown.

500gm of pork neck meat

1/2 tsp five spices powder

pinch of salt

1 tsp of sugar

2 eggs

300g of corn flour

Cut the pork into cubes and marinate with the spices, salt and sugar.

Coat the marinated pork with the beaten eggs and flour until the pork is not sticky to hand, and deep-fry in hot oil till crispy and golden brown.

pineapple

green capsicum

100gm of stone fruits5gm of toasted white sesame seeds
Cut the pineapple and capsicum into small cubes. Pour the sauce into the wok and bring to a boil till the sauce is reduced to half. Add in the deep-fried pork with high heat. Throw in the garnishes and serve immediately

Fried Kway Teow

This is one of those days where I had no appetite for rice. Cooked the kway teow with oyster sauce and some dark soya sauce and add ingredients with it. But first need to use hot water to scald the kway teow as they are very oil when you buy it from the market.

Yam with oyster sauce

A different way of cooking yam with minced pork.

I first boiled the sliced thinly yam with water till almost soft. Healthier instead of deep frying them.

Set aside.

Stir fry some minced pork and oyster sauce to taste. Throw in yam and add some water and cooked till yam to the texture you want.

Garnish with some parsley and spring onion.

Putu Mayam

This is my breakfast on Sunday Morning. It is known as Putu Mayam. It does not taste as nice as during my childhood time. I guess most are factory made now instead of homemade.

Sunny side up egg made of agar agar

I made a sunny side up egg. But is not a real egg. The egg yolk is actually a half peach while the egg white is made of agar agar. Got this inspiration from a cooking show hosted by Chen Han Wei.

Kaya

The above photo of kaya is not made by me...hehehe

Ingredients Needed
Coconut milk from 2 coconuts.
400g of sugar
10 fresh eggs

Directions
Coconut milk must be fresh, pure and undiluted.
If one cannot find coconuts, one can substitute with packed coconut milk available from super markets.
However one must filter the packaged coconut milk carefully because there are stray coconut bits in them.
It will be best if one filters it through a fine mesh sieve.
Make sure the coconut milk is not diluted. Set it aside.
Use an electric beater to beat the eggs at medium speed.
Beat till only the yolk breaks and stop.
At once add in sugar slowly and beat mixture at full speed.
Add in coconut milk slowly and continue beating to let all the 3 ingredients mix thoroughly.
Pour the mixture into a steel pot and cook it over at a very low flame.
Make sure the mixture is being constantly stirred to prevent any burns on the kaya as burns will spoil the taste of the kaya.
The kaya mixture will change its colour from creamy white to brown, as caramels are formed from the heating of sugar.
It is essential for one to stir the mixture continuously as the mixture will soon thicken. Once all the kaya has turned into a brownish colour mixture, cut the flame and leave aside to cool.
There is another method which will prevent the mixture from burning is to double-boil.
Pour water into a bigger pot and set it to boil.
Meanwhile the kaya will be inside a smaller pot immersed in the boiling water.
This prevents the kaya from direct contact with the flame, which eliminates kaya burns.
Put some oil in the water to prevent boiling water from splashing into the kaya.
Note that constant stirring is still necessary.



Source: http://www.kaya.sg/kaya_recipe.htm