Wednesday, May 23, 2018

Lup Cheong Aglio Olio

Revisiting my fusion pasta I made few years ago ... Linguine Aglio Olio! hahaha I've made a few changes to the existing recipe so I changed the dish name too at the same time. 

Ingredient (2 servings)
  • 250gm spaghetti
  • 4 tbsp olive oil
  • 1 Chinese preserved sausage, diced
  • 4 cloves garlic, minced
  • 2 tsp dried chilli flakes
  • 100gm fresh sliced mushrooms 
  • handful of freshly chopped Chinese parsley 
  • salt & pepper to taste

  1. Cook pasta accordingly to package. Reserved 1/2 cup pasta water and drained the rest.
  2. Heat olive oil in a pan. Add Chinese sausage and fry for 1 min until crisp at the edge. Add garlic and dried chilli flakes and fry till garlic is lightly brown.
  3. Add in mushroom and mix well. Drizzle in tbsp of reserved pasta water.
  4. Add in drained pasta into the pan and mix evenly. Add in salt and pepper to taste. More chilli flakes if desired. Add in some pasta water if mixture is too dry. Toss in chopped parsley. Dish up and serve!

Wednesday, May 16, 2018

Double-boiled Black Chicken Herbal Soup


  • 1 black chicken, 乌鸡
  • 20gm dang shen,党参
  • 20gm yu zhu,玉竹
  • 5gm huang qi,黄芪
  • 5gm dang gui,当归
  • 5gm gan cao,甘草
  • 2 large red dates,红枣
  • 20gm wolfberries,枸杞子
  • salt to taste
  1. Prepare a large pot of water and bring it to boil. Meanwhile prepare the chicken and herbs.
  2. Cut off the head of the chicken and trim away claws. Rinse thoroughly inside out.
  3. Rinse all the herbs except wolfberries.
  4. Place the chicken into a porcelain pot with cover. Put all the herbs, except red dates and wolfberries, into the pot with the chicken. 
  5. Add in 5 cups hot water into the chicken mixture. Cover.
  6. Place a steaming rack into the large pot of boiling water. Carefully place in the porcelain pot. Cover the large pot and double-boil the chicken over medium heat for 3 hours. Top up hot water in the large pot if water reduce.
  7. After 2.5 hours, add in the red dates and wolfberries and continue to cook for another 30 mins.
  8. Add salt to taste and serve hot.

Friday, May 11, 2018

Gado Gado Pineapple Peanut Sauce

Peanut Sauce
  • 250gm ground peanut 
  • 500ml water
  • 250gm homemade spice paste
  • 1 cup canned pineapple, finely chopped
  • 1 tbsp salt, or to taste
  • 6 tbsp sugar, or to taste
  • 2 tbsp tamarind paste
  • beansprout
  • cabbage
  • long beans
  • carrots
  • potatoes
  • firm beancurd
  • fried prawn crackers
  • cucumber
  • hard boiled egg
  1. Boil ground peanut with water over low heat. Stir frequently for 10 mins until thickens. Set aside.
  2. Heat homemade rempah in a non stick pan. Add minced pineapple and fry for 5 mins. Add in salt, sugar and tamarind to taste.
  3. Add in thickened peanut mixture and mix well. Boil over low heat for 5 mins until heated through. 
  4. Heat a pot of water to boil. Blanch beansprout, cabbage, long beans, carrots and potatoes individually. Set aside on a large serving platter.
  5. Deep fried beancurd till golden brown. Cool down slightly and cut into cubes.
  6. Place appropriate amount of salad ingredients onto serving plate. Drizzle with pineapple peanut sauce and serve immediately.

Monday, May 7, 2018

Rainbow Hurricane Cake Roll

After some hiccups, I'm getting it right for this rainbow hurricane cake roll! Though there's lots of air pockets in the cake roll, it still pretty to look at! After baking so much swiss roll, think I'm finally overcome my fear of the rolling up process. ^0^

Ingredient (10"x10" pan)

Rainbow Batter
  • 3 egg yolks
  • 1 tsp vanilla paste
  • 40gm rice bran oil
  • 45gm fresh milk
  • 55gm cake flour
  • wilton food colourings 
Blue Batter* (for cocoa layer, omit blue colouring, use cake flour 15gm, cocoa powder 10gm)
  • 1 egg yolk
  • 1/2 tsp vanilla paste
  • 15gm rice bran oil
  • 20gm fresh milk
  • 25gm cake flour
  • wilton food colouring
  • 4 egg whites
  • 60gm fine sugar
  • 1/4 tsp cream of tartar

  1. Whisk egg yolk with vanilla, oil and milk till well combined. Sift in cake flour and mix till a smooth batter is formed. Divide batter into 3 equal portions. Add in drops of food colourings and mix well. 
  2. Repeat steps for blue batter.
  3. In a clean dry bowl, beat egg whites and cream of tartar till foamy. Add in sugar and beat till firm peaked formed. Divide meringue into 4 equal portions, approx 50gm each. Fold each portion into individual tinted egg batter.
  4. Spread the rainbow batter (pink, yellow, green) separately onto lined cake pan. Gently spread the blue batter on top of the rainbow batter. Using your index finger, draw vertical lines from top to bottom from one side of the pan to the other side. Repeat drawing horizontal line from left to right. Tap the pan lightly on work top to remove excess air bubbles.
  5. Bake in preheated oven at 180 deg cel for 20-25 mins. Cool in pan for 5 mins. Flip the cake onto a clean paper. Remove the base lining. Gently roll up like a swiss roll. Leave to cool completely before frosting. Frost and chill for at least one hour before slicing.

Tuesday, May 1, 2018

Zucchini & Ham Muffins

I love savoury muffins which can be served as a healthy breakfast or light snack for kids whenever they feeling hungry. It is definitely healthier compare to the usual sweet muffins. But if you are sweet tooth, you may find savoury muffins are not your kind of food. Luckily my kids not complaining and happily chomp down these healthy and hearty zucchini and ham muffins. ^0^

Ingredient (12 qty)

  • 250gm self rising flour
  • 1/2 tsp baking powder
  • 1 tsp dried oregano (or any of your preference herbs)
  • 100gm grated cheese (I've used mozzarella and emmental)
  • 125gm honey baked ham, diced finely
  • 250gm zucchini, grated and squeezed away excess liquid
  • 190gm buttermilk
  • 2 eggs, lightly beaten
  • 50gm rice bran oil
  • salt & pepper to taste
  1. Preheat oven at 200 deg cel. 
  2. Sift flour and baking powder into a large mixing bowl. Add in herbs, cheese, ham, zucchini, salt and pepper, mix well using a spatula.
  3. Combine buttermilk, eggs and oil and whisk well to combine.
  4. Pour buttermilk mixture into flour mixture. Fold till just combine. Do not overmix.
  5. Spoon batter into cup cases. Reduce oven temperature to 180 deg cel. Bake the muffins for 20 mins until golden brown or until cook through. Serve warm.

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