Let's get Wokking!

RSS Feed Homepage

Articles: 1, 2, 3, 4, 5, 6, 7

Pot Stickers ??
2012-02-11 12:00:00
I have been craving for Pot Stickers for a while and decided to make some myself. I could find the usual dumpling skin I used to make Pot Stickers. I bought normal round wanton skin instead. My son likes it so much he requested I made it again; 3 days in a row! My husband wants soup so I cooked the dumplings with Chicken Broth and Pot Stickers become Dumpling Soup. Ingredients: 250g Minced Pork or Chicken 300g Prawns, shelled, devein and diced 3 Waterchestnut, skinned and diced 50g Chive, chopped Wanton Skin or Gyoza Skin Seasonings: 1/2 tablespoon Fish Sauce 1/2 tablespoon Chinese Cooking Wine 1 teaspoon Light Soy Sauce 1 teaspoon Sesame Seed Oil 1/2 teaspoon Ginger Juice (grate ginger and squeeze for juice) 1/2 teaspoon Garlic Powder or 2 clove Garlic, grated till paste like 1/2 teaspoon Chicken Powder (optional) a dash of Pepper Dipping Sauce: 2 tablespoon Black Vinegar 1 teaspoon Light Soy Sauce 1/2 teaspoon Sesame Seed Oil 1/2 teaspoon Ginger Juice How to...

Tangy Oven Grilled Winglets with Herbs ????
2012-02-11 05:16:00
I usually use the same marinade for a whole chicken. For this case, I used it on winglets as I can grill them when we want to eat them. If I want to cook it faster, I pan grill them. Taste just as good except it's drier. Ingredients: 10 Winglets Marinade: 1/2 teaspoon Dried Thyme 2 teaspoon Dried Rosemary Rind of a Lemon 1/2 teaspoon Salt Juice of 1 Lemon (half if you want it less sour) 1 tablespoon Olive Oil How to do it: Mix Marinade. Add chicken to marinade and set aside for at least 1/2 hour. Drain winglets from marinade. Grill in preheated oven at 200C for 30mins, turning the winglets mid way. Remove and serve. Note: You can pan grill the winglet too. You just to brush your grill pan with oil to grill them.http://feeds.feedburner.com/wokkingm um
More About: Herbs

Pandan Chicken ?????
2012-02-07 17:35:00
Deep Fried Pandan Chicken This is one of dishes that I like so much that I kept modifying it. It's the 3rd revision on the blog. The first was in Year 2006, second in Year 2007 and a couple modifications after that which I did not post. Deep Fried Version                      Oven Baked Version For this latest recipe, I'm still sharing the usual deep-frying method (refer to top photo of this post). In addition, there will be an alternative, oven baked method (refer to the photo below). Those who wants a healthier choice will welcome it. I'll be sharing how to wrap the chicken meat using pandan leaf without using any toothpick at the end of this post.  Oven Baked Pandan Chicken Ingredients: 3 Chicken Drumstick, Deboned and cut into small pieces 1 stalk Pandan Leaves (about 12 - 14 leaves) Marinade: 1 tablespoon Oyster Sauce 2 tablespoon Maltose 1 1/2 tablespoon Fish Sauce 1 teaspoon Sugar 1/4 t...

Scrambled Eggs ???
2012-02-07 05:57:00
You probably already know how to make scrambled eggs. Well, this is the way I make mine and I did a little video on it. :p It's a bit 'dreamy' as I had the camera shooting through the glass of my cooker hood. ;) In the video, I used cold eggs with no seasoning. Most of the time, I will break the eggs straight into the pan and break it up while cooking cos I will have 1 bowl lesser to wash this way. :P For the video I made, I had the eggs beaten for convenience. I used a small 16cm pan to cook eggs so it will take a little longer to cook compared to using a bigger one as the eggs will have more space to spread and cook. The rest of the details is quite self-explanatory in the video so I won't be going further here. Not sure if anyone will benefit from the video but I hope you enjoy it anyway. :) http://feeds.feedburner.com/wokkingmum
More About: Eggs

Golden Sand Prawn ????
2012-01-31 17:01:00
This is a modified version of this dish. We love prawns but sometimes we are just too lazy to remove the shelled. At times, we just remove the shells without enjoying the flavours on it. Hence, I modified the recipe a little so the prawns now get all the flavours and not just on the shells. Since the shells are removed, you have to be careful not to overcook the prawns. I didn't deep fried them, just a bit more oil to shallow fry. Those who doesn't like to get their fingers dirty will like this. :) Ingredients: 10 Large Prawns, shelled and devein 2 Salted Egg Yolk 1 stem Curry Leaves 1 tablespoon Butter 2 tablespoon Evaporated Milk 1/2 teaspoon Salt 1/2 teaspoon Sugar Marinade: 1 teaspoon Oyster Sauce 1/2 teaspoon Sugar 1/2 teaspoon Sesame Seed Oil 3 tablespoon Corn Flour 1 Egg a dash of pepper How to do it: Marinate the prawns for 10 minutes. Shallow fry the prawn till 80% cooked.  Drain well and set aside . Meanwhile, steam the salted egg yolks for 10 minute...
More About: Sand

King Ribs ???
2012-01-31 13:02:00
I have always liked King Ribs ???, one of the popular dishes from zi char stall ???. I was never close to making the sauce till one day, while grocery shopping in a supermarket, I overheard 2 aunties discussing it. I approached them and asked if they could share with me the recipe. :P They shared the 3 main sauces needed to make the concoction and the rest if up to me to decipher. I would never have guessed that the sauces used were so 'ang mo', mainly A1 sauce, HP sauce and Worcestershire sauce. I have the last 2 sauces but not A1 sauce and found it in Cold Storage. In fact you can get the 3 sauces in Cold Storage if you have none of the sauces After experimenting a couple of times, I'm pleased with what I have come out with. I have been making this a few times now. The sauce goes well with ribs and pork chops. Not a good idea to use thinly sliced meat though. Ingredients: 350g Pork Ribs or Pork Chops Marinade: 1 egg 2 tablespoon Oyster Sauce 1/4 teaspoon Salt 1/2 t...

No Shark's Fin Soup ?????
2012-01-27 14:09:00
I get quite a few queries about Shark's Fin Soup just before Chinese New Year. Yes, I know there are many people who are against eating Shark's Fin. I won't pretend to be righteous here. If I'm being served a bowl of shark's fin soup, I'll eat it. It's worst to waste food. I too think it's cruel to slice off the fins of sharks and throw them back to the sea to let them die slowly. But I find the way geese are raised for their livers cruel too. I wont stop anyone from eating anything they like or want. Different people have different cultures, different views and different eating preference. Unless Shark's Fin is banned or fishermen are banned for fishing it, you will continue to see people buying or eating it. Anyways, this recipe doesn't contain Shark's Fin (happy?) Here's my no shark's fins Shark's Fin Soup  Crabmeat with Dried Scallop Soup. It's pretty decent to serve to your guests too. Ingredients: 1 litre Chicken Stock 600ml Water 500g Crab Meat, de...

Golden Pineapple Ball ???
2012-01-20 10:20:00
I finally had time to make Pineapple Tarts by staying up late last night. To save time, I did the close up type and shaped it like a ball. I bought some cloves and want to use it to make it look like a tangerine but totally forgotten about it until I finished making. I'm using my old recipe as we like the texture. These Golden Pineapple Ball consist of 8g pineapple jam with 12g dough. I baked them this time at 180C for 16mins I save some dough too, to make Chocolate Cookies for my daughter. She has been pestering me to do it since I failed my 1st attempt. :P This round it was much better with just a 6g dough for each chocolate pastille, dusted with cocoa powder and baked at 180C for 13mins. I bet she loves it. :) Chocolate Cookies ???? This is my failed Chocolate Cookies below :P Just too much dough. http://feeds.feedburner.com/wokkingmum

Stuffed Mushroom ????
2012-01-19 06:37:00
I was making Braised Chicken feet with mushroom and decided to set aside a few of the mushroom to make this dish. This is done using the Happy Call Pan. By the way, the a Facebook Page on HCP and a Recipe Site too. Both set-up by a few ladies. Do check them out to see what you can cook using the pan. You'll be shocked! They have a Monthly CookOff Challenge using HCP and for the January's Challenge, the ingredient is Dried Mushroom . I have already submitted mine some time back. ;)  If you are interested to join in the fun, please do so quickly. You have till 25 January 2012 to submit your recipe with a photo to the recipe site. Back to this dish. if you don't own a HCP, there's always the regular wok or steamer to do the job. Please refer to the alternative method at the end of the recipe for instructions. Ingredients: 200g prawns, shelled, cleaned and minced 2 Squid, cleaned and outer 'skin' removed 6 Dried Mushroom, soak to soften and stalk removed a small handf...

Sesame Cookie ???
2012-01-19 01:44:00
I happened to chance upon a packet of Sesame Powder in the supermarket and knew I had to get it. I love it in Glutinous Ball and I didn't manage to get it when I made Glutinous Ball for Winter Solstice last month. I'm definitely going to get it to make something else and it was the last packet there too. I'm using my Peanut Cookies recipe to make these. Since the end product is grey in colour, I'm not sure if it will be acceptable as gift for Chinese New Year but they taste really fragrant. My husband preferred the 'original' with just sesame seed as toppings. I preferred it with sesame seed rolled all over, as shown at the end of this post. Which do you prefer? Ingredients: 300g Sesame Powder with sugar 120g Castor Sugar or Icing Sugar 250g Top Flour or All Purpose Flour 180ml Oil (I use Olive Oil) 1/2 teaspoon Salt 100g Toasted Sesame Seed for topping 1 Egg Yolk, beaten for glazing How to do it: Mix flour, salt, sugar and sesame powder together to combine. Pour h...

Peanut Cookie ???
2012-01-05 01:31:00
I have packet of Peanut powder left after making Pearl Ball ??? for Winter Solstice (cos the blur me bought an extra packet). I decided to shelf my plans to make Pineapple Tarts as these are much easier to make and I didn't have to bring out the mixer. The peanut powder I'm using contains sugar hence I reduce the amount of sugar used here. If you are using one that's without sugar and prefer it to be sweeter, you might want to increase the amount of sugar. And if you prefer to make your own peanut powder, you have to pan-roast on a dry pan, constantly stirring it to let it brown evenly before you grind it into powder. If you thinking of making Chinese New Year goodies, you might want to try this first cos it's really easy and there's minimum washing to be done. Ingredients: 300g Peanut Powder with sugar 120g Castor Sugar or Icing Sugar 250g Top Flour or All Purpose Flour 180ml Oil (I use Olive Oil) 1/2 teaspoon Salt 1 Egg Yolk, beaten for glazing How to do it: Mix fl...

Pan Fried Fish Tofu ??????
2012-01-01 17:06:00
I have been making this Fish Tofu for a few years. In the beginning, it was to incorporate vegetables to food that my veggie hater son likes to eat. 4 years passed and I'm still making this but it never fail to make my son to eat more even it's stuffed with chopped veggies. Yes, he still hates veggies. :/ Ingredients: 150g Fish Paste 1 tube Egg Tofu 2 stalk Baby Bok Choy, chopped 2 Crabstick, chopped a dash of Pepper (optional) How to do it: Cut the tip of egg tofu and squeeze tofu out to a bowl. Add in fish paste, chopped baby bok choy and crabstick. Add pepper and mix well. Take a deep dish, oil all sides well for easy removable. Spread fish tofu paste. Cover with foil. Steam for 15 minutes or till cooked. Removed and cut into pieces. Pan fried the steamed fish tofu with a little till slightly brown on all sides. Serve. Note: You can use other type of vegetables if you like. If you want it with a crispy outer skin, dust it with corn flour before pan frying the fish ...

Pan Fried Prawns ???
2012-01-01 15:21:00
My kids had a change of taste mind and decided they do not want to eat prawns after all. Since I had already bought prawns, I decided to do a quick and simple prawn dish using the Happy Call Pan (to minimise oil splat). You can use your regular pan to do this too. Ingredients: 10 medium Prawns 1 teaspoon Chicken Powder 1 tablespoon Corn Flour a pinch of Sugar 1 tablespoon Oil How to do it: Clean prawns, cut off antenna and pat dry. Marinate with Chicken Powder, sugar and corn flour. Heat oil in pan over low heat. Place prawns in pan and close the pan for 2 minutes Shift the pan so the prawns can get evenly cooked. Open the pan and turn prawns over. Close pan and cook for another 1 to 2 minutes till all prawns are cooked. Removed and serve with desired dipping sauce. Dipping sparingly with Spiced Salthttp://feeds.feedburner.com/wokkingmu m

Spiced Salt ??
2012-01-01 06:25:00
Spiced Salt ?? is yet another handy condiment to have in your kitchen. Sometime back I had a bamboo clams baked on a dish of spiced salt, which I will find time to experiment. It adds aroma to the dish that's baked with it. I remembered when I was a kid, one dish that's often served during wedding dinner was fried spring chicken and it always came with spiced salt. It's pretty easy to make it yourself. You can adjust the how spicy by adjusting the amount of pepper you add in. After making it, I like to store it in the salt shaker and use it with french fries. :) Ingredients: 2 teaspoon Sichuan Peppercorn 2 teaspoon Ground Black Pepper 1 teaspoon Pepper 2 tablespoon Salt How to do it: Add Sichuan Peppercorn to a dry pan. Pan fry it over low fire for 5 minutes till fragrance. Add salt and continue to stir fry for a minute. Add both the ground black pepper and pepper. Stir-fry for another half a minute. Remove and it's ready to be used. Using the Spiced Salt here with Prawn...

Mushroom Dried Scallop XO Sauce ????XO?
2011-12-30 05:38:00
My husband had to go China every month for their company's new project and half a year ago, one of their partners in China gave him a big pack of Dried Scallop and Dried Shitake Mushroom each. Dried Mushroom     &nb sp;      &n bsp;      & nbsp;          Dried Scallop    One of the stuff I have been experimenting using them is the XO sauce. It's an great condiment to have. We love it with fried rice and I add it to some of the dishes I ate for dinner too. As much as I like ready-made XO sauce, they are either to spicy or too strong for the kids to handle. It's best if you can made your own XO sauce adjusted it to your own taste. There isn't any hard and fast rule on my homemade XO sauce. If you prefer it more oily (ingredients will be softer soaked in oil), add more oil during cooking. If you want it hotter, add more Dried Chilli....

Season's Greetings!
2011-12-23 17:00:00
http://feeds.feedburner.com/wokkingmum

Cupcake with Buttercream
2011-12-23 03:48:00
It was winter solstice yesterday and incidentally it was my birthday too. :P Nope, obviously I'm not 4 years old but 10 times older. ;) I decided to bake myself cupcakes and make buttercream (for the first time) to top it. I will have to practice piping more to do it better. Other than that, both the cupcake and butter cream was a successful. Ingredient: 125g Butter, softened 1 teaspoon Vanilla Extract 150g Caster Sugar 3 Eggs 225g Self Raising Flour 60ml Milk Vanilla Buttercream 125g Butter, softened 1 teaspoon Vanilla Extract 200g Icing Sugar 2 tablespoon Milk How to do it: Cream butter and sugar till light and fluffy. Add vanilla extract. Add one egg at a time and continue beating. Add in flour and beat well till mixture is smooth and pale. Spoon batter into muffin cup. Bake for 20 minutes in preheat oven at 180C. Turn cupcakes top-side up on wire rack to cool. Meanwhile prepare the Butter Cream. For Vanilla Buttercream Beat butter and vanilla extract till pale....

Pearl Balls ???
2011-12-21 10:01:00
Winter Solstice ?? falls on every 22 December of the year, except for the year where there are 29 days in February, which happens every 4 year. If that happens, Winter Solstice will be on 23 December instead. On this day, Chinese like to prepare Glutinous Rice Ball ??. it's usually cooked in a water with rock sugar, ginger and pandan leaves. This year I have plans to do something different and try to replicate a 'seasonal' promotion item from ???. It's like ?? except it's steamed and rolled on dessicated coconut to give a subtle aroma. However, I find it more 'Q' (chewy). Due to it's slight opaque outlook. I suspect it might have Wheat Starch, those used to my Chinese Dim Sum, Har Gow ??. My replica is definitely not as good as the original but I glad I could still get it out successfully. It's very chewy. Only regret is that I'm not able to make the Pearl Balls thin with more fillings. Hopefully, I'll be able to improve on the recipe and my skills further. Mea...

Clams in Miso ?????
2011-12-19 17:00:00
My original plan was to make spicy clams but realised I had some ingredients short. Hence, I decided to tweak the recipe a little. I had some miso left. I save a little to use on this dish after using some of it to make miso soup my kids. My husband  could tell I used miso and thought it tasted a little like fermented bean bean but like it anyway. Ingredients: 1 kg Clams, cleaned and soaked in salted water for 20 mins 1 tablespoon Oil 2 tablespoon minced Garlic 1 tablespoon Miso 2 tablespoon Mirin or Chinese Cooking Wine 1 Red Chilli, de-seeded and chopped 1 teaspoon Sugar Corn Flour Mixture How to do it: Heat wok with oil and stir fry garlic and chilli till fragrant. Add miso and sugar and contine to stir fry for another minute. Dish everything out. In the same wok, add in the clams and mirin. Stir fry for about 5 minutes. Add in the miso seasoning made earlier. Stir fry and cook for 1 - 2 minutes. Remove clams that did not open. Thicken the sauce with corn flour ...

Lemongrass Infused Roasted Chicken ????
2011-12-19 06:49:00
I love the aroma of lemongrass and have been experimenting a few dishes using it. This dish got to be one the favourites. My husband love it. It's similar to (Singapore) Roast Chicken (which I'm updating a revised recipe to be posted soon),  except I did change some seasoning and bake it instead of oil fry it. There's some amount of work required making this but it's worth it. I was a bit upset when I was making this dish as my new neighbor came visiting unexpectedly, during the last 10 minutes of my cooking. I turned off my oven but I didn't remove the chicken. The skin of the chicken become over browned and wasn't as nice looking as I want it to be. It tasted great nonetheless. I will be making this again very soon! And I shall try to prefect it then. :) Ingredients: 1 Chicken, cleaned and pat dry (I'm using a 1kg chicken) 4 tablespoon Oyster Sauce 12 talks Lemongrass, crushed Oil enough to cover the lemongrass A dash of Pepper 2 Calamansi How to do it: Rub chic...

Ika Teriyaki ??????
2011-12-13 14:55:00
Another easy recipe using the Happy Call Pan. ;) I did my own teriyaki sauce here but you can always get ready-made ones from the supermarket for less hassle. I like to make my own sauce, though it may not be authentic, as I can adjust the taste. Furthermore, I don't use teriyaki sauce that often. So making it when I need it makes more sense to me. You may do this using a regular non-stick pan if you don't have a Happy Call Pan. Just add in 2 - 3 tablespoon of water when you are cooking it as the regular pan (covered) doesn't not generate as much liquid as the HCP. Ingredients: 2 medium Squid, innards removed and cleaned 1 tablespoon Sake 3 tablespoon Mirin 3 tablespoon Light Soy Sauce 2/3 tablespoon Brown Sugar 1 tablespoon Oil How to do it: Marinate for half an hour. Place squid in the pan and pour the marinade into pan too. Grill with pan covered for 4 minutes in medium low fire. Grill on the other side for another 4 minutes. Open cover and slit the squid by using a ...

Steamed Winglets with Herbs ?????
2011-12-12 13:06:00
Another dish done using the Happy Call Pan. I have all steamed dishes for tonight's dinner. I had 2 dishes in the steamer and wanted the 3rd dish to be done at the same time too. Hence I decided to try using the HCP. I did the same dish twice, once for the kids and me and the 2nd time for my husband when he return late from work. I used slightly different methods to steam the dish. Both turned out great. If you don't own a HCP, you can still steam using the normal way. Ingredients: 6 Chicken Winglets or other parts 10g Condonopsis ?? Dang Shen 15g Wolfberries ??? Gou Qi Zi 2 slices Ginger, shredded a pinch Salt  a dash Pepper Seasonings: 1/2 tablespoon Chinese Rose Wine ???? or Chinese Cooking Wine 1/2 tablespoon Light Soy Sauce 1/2 teaspoon Sugar How to do it: Marinate winglets with salt and pepper for at least half an hour. Place the marinated winglets with the rest of the ingredients and seasonings in a piece of foil. Add 6 tablespoon of water. Seal the foil a...
More About: Herbs

Hotate Mentaiyaki ??????
2011-12-03 03:51:00
Those who has been to some Japanese Restaurants might be familiar with Hotate Mentaiyaki. It's scallop baked with fish roe in mayonnaise. Well, at least that's what it taste like to me. I have attempted to replicate it and was a success! I bought my half shell scallops from the supermarket. It came with scallop roe too. You can use regular scallops and baked them in a oven proof dish. It's so easy (& tasty), you got to try it yourself! Ingredients: 4 Scallops, clean and pat dry with paper towel 1 slice Cheese, cut into 4 squares 3 tablespoon Tobiko aka Flying-fish Roe 4-5 tablespoon Japanese Mayonnaise Dried Parsley & Parmesan Cheese for toppings (optional) How to do it: Mix Mayonnaise with Tobiko together. Place scallops in the shells or baking dish. Top each scallops with a piece of cheese each. Cover the scallops and cheese with Mayonnaise mixture. Bake in preheated oven at 210C for 12 minutes. Remove carefully and serve immediately. Note: The amount ...

Oven Roasted Maltose Ribs???????
2011-11-30 12:59:00
I love ribs but every time I make them at home, I have to eat them fast as they tends to turn harder when they start to cool down. This is largely due to the sugar used. Of course you can use honey to replace sugar but I dislike the taste of honey. I find it over-powering. I have some maltose left from my roast chicken, I decided to use that on my Caramelized Pork Rib recipe. As I didn't stock up my pantry, I have many missing ingredient :P Hence, I also replace the Chinese Cooking Wine aka Shao Hsing Hua Tiao Chiew with Mirin. I didn't add vinegar or apple cider here too. Therefore, there isn't any vinegar based sauce to make the meat 'melt in your mouth'. Although, the meat did not slip of the bones this time, it's still tender enough. I love how the maltose caramelized but without turning hard when the ribs cooled. And it doesn't make the ribs over sweet too. My husband commented that this is the best ribs I have made so far. ;) I can't wait to make it again for the Ch...

Easy Pizza ?????
2011-11-29 12:51:00
It has been raining non-stop recently. The kids are stuck at home most of the time. I decided to let them make pizza for dinner to pass time. They get to have some fun and I get to make them eat what they made. ;p My kids don't eat pizza. Hence I told them if they want to make it, they will have to eat it too. I'm glad my plan worked because the elder one finished almost the whole pizza and the younger one finished half of it. Using Wraps as Pizza Base I used Wraps as the pizza base and pasta sauce for the pizza sauce. I prepared a few ingredients that the kids would like and some that they didn't. *trying my luck* They went ahead to prepare the pizza that they like. I baked the pizza at 200C for 15 minutes and the easy peasy pizza are ready to be eaten! In case you are interested, I have prepared hot-dog, ham, canned button mushroom, pre-cooked bacon, tomato, bell peppers, onions and Mozzarella Cheese. My pizza, using whatever the kids have left over and wh...

Strawberry Ice Blended ????
2011-11-19 15:51:00
Christmas is around the corner and one of my best friends suggested if having a Christmas 'Party' at my place this year. (We used to have random makan sessions at my (old) place.) It wouldn't be a party, just a get-together with a few of my very good friends. Incidentally, they were also my bridesmaids too, all three of them. ;) It's going to be my 13th Wedding Anniversary soon. Hence, you might have guessed that our friendship must be longer than that. The longest being 26 years? I don't know them all at the same time but during some time of my life. However, it's great that they somehow became friends themselves too. :)Oh! There's a torn among the roses (other than my husband) too. He is my husband's ex-co-worker, who also become all the gals' friend somewhere in time. He was also one of my husband's best-man too. In case, he reads this and I didn't mention him, he will think he is not invited to the get-together. Actually, I bet he is secretly hoping that I will forge...
More About: Strawberry

Fish Paste Egg Roll ????
2011-11-15 18:00:00
Lately there's this craze about Happy Call. I decided to join in the craze partly because I didn't want my new kitchen to be oily when I fry fish. :p I didn't fry any fish after getting it; only bacon. The bacon didn't turn out crispy but I didn't care cos my kitchen was oil free and it didn't smell like bacon. LOL Today, I decided to make the fish paste egg roll for my kids and my usual way of doing involved frying the egg and steaming the egg roll after spreading the fish paste. I decided to give the Happy Call Pan a try as I didn't want to use 2 utensils just to cook this. It's a good thing too since the Pan is rectangular shaped. A perfect shape for the egg crepe. My verdict. Using the Happy Call Pan for this recipe makes the egg roll much juicy. Just look at the top photo! It takes a shorter time to cook. I will definitely explore more on using the Pan but don't worry, I'll still keep my wok pan. :)  I'm not used to cooking without see what's going on in the ...
More About: Fish , Roll

Blanched Cockles with Garlic ??????
2011-11-10 14:51:00
Blood Cockles. You either love it or hate it. Both me and my husband loves it. My son eats it too. My father used to buy 5kg of cockles to make his famous chilled dark soy sauce cockles. Each time he made it, he will bring some over to him. I tried and tried but I just couldn't get the taste of cockles that my father made. He even bought the dark soy sauce to me once but still I just could get the right taste. He's is still the best! I had wanted to try my hands making my father's version of chilled cockles but realised I didn't have dark sauce soy with me. So change of plans. This is (another) replica of what we have tried at Putien Restaurant sometime back. I shall try to conquer my father's revision another time. * Giving the cockles a good 'body' scrub. Hate doing it but it's all worth it. * Ingredients: 350g Cockles 1 Red Chilli, de-seeded and chopped finely 2 tablespoon Minced Garlic 1/2 tablespoon Cooking Oil 1/2 tablespoon Mirin or Chinese Cooking Wine 1...

Prawn Pancake ????
2011-11-09 17:15:00
We love going to ??? and their prawn pancake is one of the dishes we will order. Here I am doing a replicate of the dish but a much meaty version of it. You be surprised how easy it is to do. Do find time to try making it yourself. Ingredients: 1 sheet Dried Bean Curd Skin, cleaned with a damp cloth to reduced saltiness 500g Small Prawns 1/2 tablespoon Chopped Coriander (optional) 1/2 tablespoon Corn Flour A pinch of salt Corn flour for dusting Oil for pan frying How to do it: Shell and devien prawns. The shells can be retain to make stock. Retain 8 prawns and minced the rest with a pinch of salt and corn flour into paste. Set aside. Blanch the rest of the prawns to almost cooked. Plunge in cool water to stop cooking. Chop blanched prawns in 3 pieces each. Mix chopped prawns with prawn paste. Layer a piece of cleaned bean curd skin, size abt 20cm x 40cm, flat. Spread prawn paste on one half of bean curd skin with allowance at the sides for folding.  Fold the bean curd s...
More About: Pancake

Dark Soy Sauce Chicken ???
2011-11-09 04:04:00
This is one of my childhood dish that I often eat at my aunt's place.  Sadly, it doesn't come close to the taste that I can recall but still acceptable. Plus point for this dish is it's fast and easy to cook. I'm using mid joint wings for this dish. You can use drumsticks chopped into smaller pieces, which is what my aunt used to do. Ingredients: 6 Mid Joint Wings or 2 Drumstick chopped into 3 pcs each 1 Large Onion, chopped into chunks 1 Red Chilli, de-seed and sliced into pieces Oil for frying Marinade: 1/2 teaspoon Salt 1/2 teaspoon Sesame Seed Oil 1 1/2 tablespoon Corn Flour Seasonings: 1/2 tablespoon Oyster Sauce 2 tablespoon Light Soy Sauce 1 tablespoon Dark Soy Sauce (I use Tiger Premium Dark Soy Sauce) 1 tablespoon Sugar 200ml Water How to do it: Marinate chicken pieces with marinade for half an hour. Deep fry chicken till golden brown. Drain and set aside. Heat wok with a tablespoon of oil. Fry onion and chilli till fragrant. Add in the chicken and seas...
More About: Chicken