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COOK WITH LOVE FOR A HAPPY HIM

Singapore home cooking/ baking/ food & recipe blog features more than 400 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.



Thursday, 20 July 2017

Stir Fried Tomato & Scrambled Eggs In Laksa Sauce 星洲辣沙番茄炒蛋



Stir Fried Tomato & Scrambled Eggs aka Tomato Fried Eggs is one of my all times favourite.  Even my boy who doesn't eats tomatoes loves the eggs and gravy. 

This is a new recipe with new flavour that I have created using Dancing Chef Laksa Paste that is made of all natural ingredients with no MSG, no preservative or artificial colouring. Unlike the sweet version that I have shared in my old post in 2014, this is hot and spicy added our local favourite Laksa flavour! So appetising and delicious. If you're trying out this recipe, do cook more rice to go with it. ;)







If you are cooking for young children or elderly who doesn't take spicy food, you can find my "original" tomato fried egg recipe HERE , which is sweet in taste. 





Ingredients: 材料


1 Tomato (cut into chunks, sprinkle 1/2 tsp sugar, set aside)
番茄 1粒,切块。番茄切好后撒1/2小匙细砂糖拌均,可以减少番茄的酸味。


2 Egg (add a pinch of salt, lightly beaten)
鸡蛋 2粒 (加一点盐,稍微打散)


3 tbsp chopped Spring Onion (reserved 1 tbsp for garnishing)
青葱碎 3 汤匙


1 1/2 tbsp Dancing Chef Laksa Paste
星洲辣沙酱 1 1/2 汤匙


3 tbsp Water (more/ less, add to taste)
水 3汤匙,可加减分量


1 tbsp Coconut Cream
椰浆 1汤匙


1/2 tsp Sugar 
细砂糖 1/2 小匙






If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method:步骤

1. Heat oil in a skillet (high heat) , fry egg into big chunks until 'almost cooked'. Remove from heat, set aside. Do not overcook the eggs.
烧热油,把鸡蛋以大火快速煎至接近熟(半煎炒)。离锅。煎蛋要用热油,大火,煮太久的话,鸡蛋会变硬,就不好吃了。










2. Heat oil in skillet, add 2 tbsp spring onion, cook until fragrant. Add in Laksa Paste, fry for few second, add in tomatoes. Stir fry to combined. Add water, sugar and coconut cream, bring to a boil. Reduce heat and simmer for 1 minute or until the sauce started to thicken. 
烧热油,加入2 汤匙的青葱碎,爆香。加入辣沙酱,爆香。加入番茄,炒至水份蒸发。加入水,椰浆和糖,转中小火煮至酱汁开始浓郁。

3. Stir in fried eggs. Simmer for 1 minute. Garnish with chopped spring onion. Serve warm with rice.
加入已煎好的鸡蛋,煮至收汁,撒上剩余的青葱碎即可。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & FOLLOW my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!



Friday, 14 July 2017

Easy Chicken & Mushrooms Steamed Bun/ Pao 简易鸡肉包




Steamed bun/ pao are popular dim sum item in Asia. Made with different kind of fillings such as BBQ pork aka Char Siew, custard, salted egg yolk, red bean paste, lotus paste, kaya and many more. One of the common filling is Steamed Bun With Chicken & Mushrooms. 

>> Get my popular BBQ Pork Steamed Bun aka Char Siew Pao recipe here >> 



Cute Chinese Steamed Bun with Chicken & Mushrooms Filling aka Steamed Chicken Pao,
with Dancing Chef Chicken Rice Paste. 

When I have time, I'd make my chicken pao into cute chicken shape buns.
When I'm in a rush, this plain old shape is good enough.


There are many ways to marinate the chicken fillings. The quickest method is to use chicken rice paste. That really saved a lot of time. Of course, do remember to choose one with no preservative, no MSG and no artificial colouring. ;)


Delicious chicken & mushrooms fillings. So flavourful! 



Tips: Cooled completely on the rack before storing.

For leftover, once cooled, store in the freezer. Reheat before serving.



Ingredients: 材料
(10 servings)
Prepare the filling: 馅料

190g Chicken (boneless chicken leg, sliced thinly) 鸡肉 190克,切条

2 Shiitake Mushrooms (diced) 香菇 2粒,切碎

1/2 tsp Corn Flour 玉米粉/粟粉 1/2 小匙

2 tbsp Dancing Chef Chicken Rice Paste 星洲海南鸡饭酱 2汤匙

5g Spring Onion (chopped) 青葱碎 5克



Prepare the dough: 面团

(A)

300g Hong Kong Flour 香港粉 300克

1 tsp Baking Powder 发粉 1小匙

1 tsp Instant Yeast 酵母 1 小匙

40g Sugar 糖 40克

(B)

1 tbsp Cooking Oil/ Lard 菜油/猪油 1 汤匙

150g Water 水 150克



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 


如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!




Method:


1. Mix all fillings ingredients in a bowl. Cover with cling wrap, keep in the refrigerator, marinate for 4 hours or overnight. 
将所有馅料的材料混合,用保鲜纸盖好,放进冰箱腌4小时或隔夜。





2 Mix (A) in a bowl, gradually stir in (B) to form a dough and continue to knead about 5-10 minutes until smooth and elastic.
将所有材料搅拌成团,揉5-10分钟至光滑有弹性。我用手揉,可以不用搅拌器。





3. Cover with cling wrap and let it rest for 40 minutes.
盖上保鲜纸,发酵40分钟。









4. Transfer the dough on the lightly floured worktop, knead for 2 minutes. Divide dough into 10 portions (50g each), roll out the dough, add fillings, shape as desired and let it proof for 40 minutes. Steam in a hot steamer for 15 minutes. 
取出,放在做面上揉两分钟。分割,包馅,造型。发酵40分钟。蒸15分钟。













5. When it is done, turn off the heat, let it sit in the steamer for 5 minutes before removing from the steamer. 
蒸好后熄火,待5分钟后才将包子取出。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & FOLLOW my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


~ Special Thanks To Dancing Chef & Singapore Home Cooks ~ 


Some feedback from those who have tried this recipe:

By Grace Tan

Tuesday, 11 July 2017

Gula Melaka Steamed Cake aka Ma Lai Gao (No Butter) 蒸马六甲椰糖马来糕(无牛油)



Easy Gula Melaka Steamed Cake aka Ma Lai Gao recipe - This recipe is without butter. It's soft, fragrant and super easy to prepare. Taste really good, ideal for breakfast or snacks anytime.





Love the round top and beautiful colour of these steamed cakes. It can be served plain or decorated into cute little bear cupcakes. 


That's how it looks when steamed in a paper cup.
If you like it taller and more fluffy, use a lined steamed basket. 





Ingredients: 材料
(Make 4 cupcakes)

65g Milk 牛奶 65克

95g Gula Melaka/ Palm Sugar 马六甲椰糖 95克

2 Pandan Leaves 班兰叶 2片

100g All Purpose Flour 中筋面粉 100克

1/3 tsp Baking Powder 发粉/泡打粉 1/3 小匙

1/3 tsp Baking Soda 苏打粉 1/3 小匙

Pinch of Salt 盐 少许

2 Eggs 鸡蛋 2粒

55g Oil 油 55克









If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!  



Method: 步骤

1. In a sauce pan, add pandan leaves, milk and gula melaka. Heat up to melt the gula melaka.
将班兰叶,牛奶和椰糖放进锅里以小火煮至椰糖溶解。





2. Once the gula melaka is fully dissolved, remove from heat and let it cool completely. Discard the pandan leaves.
离锅,待凉。班兰叶丢掉。




3. In a clean bowl, use a hand whisk, beat the eggs until fluffy. 
把鸡蛋稍微打发。




4. Stir in the gula melaka mixture.
加入椰糖。拌均。




5. Stir in oil. Mix well.
加入油,拌均。




6. Gradually sift in flour, salt, baking powder and baking soda. Mix with a hand whisk until well combined. Cover with cling wrap and let it rest for 30 minutes.
分次将面粉,盐,发粉和苏打粉过筛加入,混合均匀。用保鲜纸盖好,面糊休息30分钟。








8. Scoop the batter into 4 medium cups/ a lined steam basket. Steam in a hot steamer for 15minutes. When it's ready, wait for 5 minutes before open the lid. 
把面糊倒进杯子/蒸盘,大火蒸15分钟。蒸好后待5 分钟才开盖。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Friday, 30 June 2017

Oriental Honey & Parsley Lamb Chops 巴西利蜜汁小羊排





Preparing food for my family, I strive to source for the best ingredients used in my daily home cooking. From free range poultry to organic fruits and vegetables, naturally nutritious food is always my first choice.   


Pure South products are known to be one with excellent farming practices with the ideal location and condition to raise superior stock that are free range and grass-fed. Free range and grass-fed stock is simply better, healthier and tastier. Most importantly, their lamb has no strong gamey smell, even non-lamb-eater loves it! 


Pan fried lamb chops is the quickest meal ever.
Just pan fry 1 minute each side and the cooking is done.
That's how I like it to be done, do adjust the cooking time based on your own preferences.

 


Home cooking has to be easy and quick. This Oriental Honey & Parsley Lamb Chop that I have created, may be the most down to earth lamb chops recipe that uses the simplest ingredients that most home cooks already have at home. The only ingredient that you may need to get is probably a good quality lamb rack and that is crucial. If you do not know which brand is good and where to buy lamb rack, click here to find out more about Pure South products. 









Oriental Honey & Parsley Lamb Chops - Pure South French Rack of Lamb 
巴西利蜜汁小羊排


Ingredients: 材料
(4 servings 四人份)



2 Pure South French Rack of Lamb (thawed in the chiller/ refrigerator) 羊架 2份,低温解冻

1/2 tsp Garlic Salt 蒜盐 1/2小匙

1/2 tsp crushed Black Pepper 黑胡椒 1/2小匙


Marinade: 腌料

2 heap tbsp chopped Parsley 巴西利 2汤匙满

2 tbsp crushed Garlic 蒜蓉 2汤匙


4 tbsp Light Soy Sauce 酱油 4汤匙

4 tbsp Honey 蜂蜜 4汤匙


Garnish: 其它配料(随意)

Toasted Sesame Seeds 熟芝麻

Chopped Red Chilies 红辣椒碎

Chopped Parsley 巴西利碎








If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!




Method: 步骤


1. Divide each rack of lamb into 8 individual lamb chops by cutting between the ribs with smooth single stroke. 
将羊架切成16 份小羊排。




2. Rub some garlic salt and black pepper all over the lamb chops. 
涂上蒜盐和黑胡椒。


3. Mix all the marinade ingredients in a bowl, pour over the lamb chops and mix well. 
将所有腌料混合,加入小羊排,混合均匀。




4. Cover and let marinate for 1 hour in the refrigerator. This step is optional, you can pan fry the lamb chop right away.
用保鲜纸盖好,放进冰箱腌1小时。没时间的话,可以直接煎羊排。




5. Heat some oil in a frying pan, score the fat at the back of the lamb chop in a criss cross pattern. When the pan is hot, place the lamb chops fat side down on the pan. 
烧热少许油,用刀轻轻把羊排外层的脂肪切几刀,然后放进平底锅(脂肪部分向下,看上图),快速的煎至上色(看下图)。




6. In less than a minute, you will see the rim of fat becomes golden and crispy. Lay the lamb chops flat on the pan, continue to cook about 1 minute each side. 
将羊排两面各煎1分钟。立刻离锅。







7. Remove the lamb chops from the pan, let it rest for 10 minutes. Garnish with some toasted sesame, chopped red chilies and parsley before serving. 
离锅后待10分钟,撒上少许芝麻,红辣椒和巴西利,即可享用。

Optional: These lamb chops are good to be served with salad, saute vegetables/ potatoes and other side dishes. However, my son loves it to go with rice. I'd make some extra sauce to glaze the lamb chop for him, that is to make it more flavourful to pair with rice. Just 1 tbsp of each - light soy sauce, honey and water. Bring to a boil and reduce to low heat, simmer until the sauce is thicken and glossy. Pour it over the lamb chops right before serving. 喜欢羊排配饭的,可以用酱油,蜂蜜,水,各一汤匙煮滚,转小火煮至浓郁,淋在羊排上。


Some glaze for the lamb chops to be served with rice. (Optional)

Tips: 
小贴士

  • Thawed the rack of lamb in the refrigerator/ chiller for best result. 羊架最好是放在冰箱低温解冻。
  • Cook the lamb chops by batch, about 6-8 chops at a time depends on the size of your pan. 建议分次煎羊排,免得手忙脚乱,尤其是新手。
  • Adjust the cooking time according to your personal preference of how you like it to be done. 每个人的喜好都不同,喜欢半熟还是熟透的,煎羊排的时间可自己拿捏。
若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。
If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


~ Special thanks to Pure South and Singapore Home Cooks ~ 

Thursday, 29 June 2017

Minion Birthday Swiss Roll 小黄人生日蛋糕卷




Every year at this time, it's my busiest month of the year because July is my son's birthday month. This year I started baking his cake earlier because he doesn't wants to have birthday party, just want to have simple celebration at home. So I promised him to make him an extra cake on his lunar/ Chinese birthday. 


Minion birthday swiss roll for my 8yo son. 


He requested a Minion cake. Looking at the space in my refrigerator that was FULL, I decided to make a small swiss roll with a simple Minion drawing. Ahemm....I shouldn't use the word 'simple' because it looks simple but it's a tedious and time consuming process mixing the coloured batter. Took me more than 2.5 hour to bake this. So don't try the drawing if you have no time and patience. You can try my Classic Vanilla Swiss Roll, that's what I would highly recommend. It taste really good, quick and easy to bake. :)

Click here for full recipe 中英文对照食谱. 点击这里 >> Classic Vanilla Swiss Roll Recipe. 






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