Fried Pork with Garlic

These are so yummy. It taste like salted fish with a chewy meaty texture. It is so easy to prepare with only these few ingredients: 

Pork, ground coriander, ground pepper, fish sauce, light soya sauce, tapioca flour & lots of garlic.

Marinate with the above ingredients & deep fried in oil until they are golden / crispy & garnished with some fried garlic & some fresh chopped coriander before serving.

Bon appétit ! 

Chin's Notes: 

1. Here is the recipe that a friend shared: 

http://www.rachelcooksthai.com/fried-pork-with-garlic/

2. Very addictive, do prepare more ! :p

BBQ Pork Ribs

Someone shared the following recipe in the cooking group & I decided to give it a try but I don't have a pressure cooker. 

Here is her recipe : 

www.pressurecookrecipes.com/easy-bbq-instant-pot-ribs

Here is how I have done my version of BBQ ribs with Korean BBQ sauce . 

I used the left over soup from the ribs as broth for my soup. Added vegetables & some seasoning another dish for dinner ;) 

Bon appétit! 

Pre-boil the ribs until they are soft. 

Coat the ribs with BBQ sauce , give them a good coating.

Bake at 180 deg C for 15 mins &
give another good coat of BBQ sauce.
Bake for another 5 mins.

Pandan Madeleines

I have been searching for a recipe for a new flavours. The French loves the Pandan Chiffon that I occasionally baked for them & one of them suggested pandan flavour madeleines might be a perfect flavour.

Finally attempted & I hope that they will like the new flavour ;) 

This is my first attempt in making these with referenced to Eddie Tan's recipe & video : http://youtu.be/E8lvONi6DLw

Adapted recipe for Pandan Madeleine: 

Ingredients

3 eggs 

120g sugar 

120g self raising flour

1/4 salt 

50g melted butter 

1 tsp Pandan extract

40g coconut milk

Preparation steps:

1. Whisk eggs & sugar until pale. 

2. Add salt , pandan extract , melted butter & coconut milk. Continue to whisk until evenly mixed.

3. Add the self raising then whisk until evenly mixed.

4. Transfer to a container & fridge for at least 1 hr for the hump. 

5. Scoop into the Madeleine's mould & bake at 180deg C for 8 mins or until golden brown. 

Bon appétit ! 

Chin's notes: 

1. Will try with added coconut flakes & use coconut cream instead of coconut milk in the next bake. 

2. I just had one , & I'm going to have another. :P

Lamb Stew

Using French 7 hour roast leg of lamb recipe. Cooked all in the cast iron cassorole.  Low heat & cooked over the stove for 3 hours or until the meat turned soft. 

I love it when they melts in my mouth. :) 

One day, I will try to cook in the oven for 7 hours. I have tried them in restaurant, it is really yummy!! 

Ingredients: 

1 chicken stock

2 carrots - cut chucks 

1 big brown onion - cut chuncks

3 tbsp oil 

1 leg of lamb , I cut out the meat. 

100g smoked bacon cubed

5 clove of garlic 

1 tsp of herbs du Provance. Mixed herbs

1 big tomato ( optional )

Salt & pepper to taste. 

Water 

Preparation steps :

1. Heat up the pot with oil , brown onions & bacons.

2. Add in all the ingredients. Add water until it is just enough to cover the meat. Gently bring to boil & turn to low heat & cook until the meat turned soft. Add salt & pepper to taste. 

3. Serve hot. 

Bon appétit ! 

Chin's notes. 

1. Dissolve the chicken stock in some water. Before adding to the ingredients. 

2. I like to add tomatoe as it adds colour & taste to my stew. 

3. Yet to try the actual cooking method in the oven. ;) 

Tomyum Koong Seafood Otah-Otah

Was inspired by many in a cooking group. They were using Dancing Chef - Thai Seafood Sauce. But I don't have that sauce.  I tried with Hollyfarm - Original Tom Yum Koong paste.

I wrapped them up in banana leaves for the BBQ. My French friends enjoyed these little parcels very much ! :p

Here is how they were prepared. 

Ingredients:

200g white fish ( I used tilapia ) 

400g prawn meat

3 tbsp tomyum paste 

2 small eggs 

50ml coconut milk

1 red onion

1 tbsp sugar 

2 tbsp fish curry powder

A few kaffir leaves - thinly sliced

1 tbsp fish sauce 

Salt & pepper to taste

Banana leaves

Fresh chili / chili powder ( optional )

Preparation steps : 

1. Put all the ingredients into to a food processor & blend until you get a fine paste.

2. Place it on a lightly oiled banana leaf, just around the center. Wrap it & secured with toothpicks at both ends. Trim off excess banana leaf at the ends. 

3. Bake / grill until they are cooked. You can also pan fried with some oil in the pan. A few mins on each side until they are fully cooked. 

Bon appétit ! 

Chin's notes:

1. I pan fried one ( without the banana leave ) with oil to make sure the taste is good before I wrap them in banana leaves. Adjust accordingly to your preferred taste. 

2. You can also add some fresh chili if you like them spicy. ;) 

3. The other otah-otah recipe that I have tried with all the raw ingredients. http://fromchinshome.blogspot.com/2015/07/otah-otah.html

Minced Pork, Sausages & Potatoes

Trying to clear out my freezer & fridge. Need something fast & easy for dinner.  All done within 30 mins ! :) 

Ingredients: 

200g Minced pork 

10 pork Sausages - each sausages cut into 3 / bite size. 

2 Potatoes - cut chuncks 

1 tomatoes - cut chuncks 

2 clove of garlic - minced 

1 onions - cut into small pieces / slices. 

1 tbsp oyster sauces 

Cooking oil , pepper 

1/4 tsp 5 spice power

Water

Preparation steps : 

1. Heat up some oil in a wok / pot. 

2. Add in the garlic & onions, fry until fragrant then add the minced pork. Loosen the meat to remove lumps. Once that is done.

3. Add in the potatoes, carrots, tomatoes  & all the seasoning. Mix it well. 

4. Add just enough water to cover the ingredients bring to boil, put on the lid & turn the heat to low & simmer until potatoes are soft. 

5. Add in the sausages, bring to boil & serve hot with steamed white rice. 

Bon appétit ! 

Chin's notes: 

1. Sausages might be salty. Hence I did not add salt.

2. I like to use some 5 spice power to bring out the taste. 

Sweet Chili Cream Cheese Dip

I was at a farewell party in June & someone brought this dish to the party. It was an interesting combination, as an Asian I actually doubt it would taste nice. 

I was wrong... It was so delicious ( if you like cheese ), since I knew about this dish, I have been preparing it whenever I host. 

Easy & no fuss dish! 

Ingredients : 

1 block of cream cheese 

Thai sweet chili sauce

Coriander leaves 

Nachos / snack biscuits / chips 

Preparation steps: 

1. Put the block of cream cheese on a serving plate. 

2. Drizzle chili sauce over the cream cheese. 

3. Garnish with coriander leaves. 

Bon appétit ! 

Chin's notes:

1. Great as a starter or at a drinking session. 

BBQ Pineapples

Today is a perfect day for BBQ in my yard.  Put some slices of pineapples on the grills. Grilled until lightly browns on both sides. Yummy! 

Fish Pot

A dish I saw in the Hong Kong Drama Series ( 爱回家 八时入席 episode 82 ) looks simple enough & decided to give it a try ... 

There is no specify measurement to the ingredients. I roughly gauge the amount needed.  It is an easy dish and tasty. Yummy! 

Ingredients: 

5 pieces of white fish meat about 600g lightly seasoned with salt & pepper

1 onion sliced 

2 large potatoes cut chuncks 

2 tomatoes, quartered

1/4 cup of white wine 

1/4 cup of water 

Some thyme ( I used mixed herbs) 

2 tbsp cooking oil

Preparation steps :

1. Lightly sauté onions with cooking oil in a pot. Then add white wine & water.

2. Lay potatoes & tomatoes. 

3.Lay the fish & top with thyme.

4. Cover the lid, cook in low heat for 30mins. Serve hot! 

Bon appétit !! 

Chin's notes:

1. She uses cod fish cutlets but I used any white fish. I used dry gin (Heeh heeh).

2. I'm using a cast iron pot. 

Yam Rice

I love yam rice ( "orh pheang" in hockien ). Fragrant & tasty. You can eat it just like this or with some salted / pickled vegetables soup or just bak kut teh ( herbal soup ).  I first tasted orh pheang was in Butterworth, Penang in 1996.  Some colleagues brought me there to have lunch. It was served with pig's organ soup. Yum! 

Here is my attempt to try to cook the rice at home with lots of yam!! :p Recipe adapted from Rasa Malaysia. 

The ingredients

Fry all the ingredients.

Add in the seasoning & mixed well.

Mix well the fried ingredients with the rice. Start cooking in the rice cooker.

Ingredients : 

3 cups of rice washed & soaked with the usual amour of water needed to cook the rice in rice cooker. 

200g yam, clean & diced

50g dried shrimps clean

3 cloves of garlic minced 

4 shallots - thinly sliced 

1 small carrot - diced 

2 dried mushrooms - diced. 

3 tbsp vegetable oil 

Seasoning : 

1 tsp sesame oil 

3 tbsp sweet dark soya sauce 

1 tbsp oyster sauce 

2 tbsp light soya sauce 

1/2 tsp pepper 

1/2 tsp five spice powder 

1/2 tsp sugar 

Preparation steps : 

1. Clean the rice & soak in water & leave in the rice cooker.

2. Heat up the oil in the wok, add the garlic & shallots. Fry until fragrant. Add the dried shrimps, fry a little & add the dried mushrooms. Fry a little then add the carrots & finally the yam. Mix well. 

2. Add in the seasoning & mix well . Then transfer to the rice cooker & mix well. 

3. Start the cook mode on the rice cooker. After the cooking is done, mix well & serve hot. 

4. Garnish with some spring onions , fried onions & fresh chilli. 

Bon appétit ! 

Chin's note: 

1. Adjust the seasoning to your liking.

2. Here is the link to Rasa Malaysia's recipe: 

http://rasamalaysia.com/yam-rice-recipe/2/

Rice Noodles with Fish Sauce

Was at a friend's house for a BBQ last summer in Singapore. Her mother-in-law prepared a very yummy fried rice noodles & when I asked her what is her secret. She shared the use of fish sauce & minced pork! Simple yet tasty. 

Ingredients : 

100g minced pork - lightly seasoned with some pepper & salt. Set aside. 

1 packet of rice noodles 

1 packet of bean sprouts / bok choi 

3 cloves of garlic - minced 

1 carrot , thinly sliced. 

Oil 

Fish sauce & pepper to taste

Preparation steps: 

1. Put the rice noodles in the large bowl & pour boiling water over it. Set aside until the noodles turned soft. Drain & set aside. 

2. In a wok, add add 3 tbsp of oil. Heat up & add 1/2 of the minced garlic. Fried until fragrant & add the minced pork. Stir fry until all the meat is completely cooked. Add in the rice noodles.

3. Add the fish sauce and some pepper. Mix well and fry a little until noodles are completely cooked. Dish out into a pot / rice cooker to keep warm. 

4. Clean the wok & heat up some oil, add the remaining garlic & fry until fragrant & add the carrots & desire vegetables. Fry a little & don't over cooked the vegetables. Season with some fish sauce & pepper. 

5. Dish out & spread over the rice noodles. 

Voilà  & serve warm! 

Chin's notes:

1. Fish sauce is slightly salty, taste your noodles as you are adding the seasoning. 

2. Can served with fried omelettes as garnishing. 

Ang Ku Kuih with Peanuts

Trying a new flavour. I was back in Singapore for my father-in-laws' funeral last May & get a chance to try Ang Ku Kuih with peanut filling.

I have to get my hands to try to make them.  Love the peanuts !! 

I used the peanut filling's recipe from Guai Shu Shu's website. Link to recipe: 

https://kwgls.wordpress.com/2014/08/23/an-auspicious-chinese-steamed-cakered-tortoise-steamed-cake-angku-kuih-（红龟粿）/

Chin's notes : 

1. I replaced plain flour with corn flour. 

2. For the dough recipe I used Rasa Malaysia's recipe: 

http://rasamalaysia.com/angku-kuih-red-tortoise-cake/2/

My First Mosaic

Something that I have always wanted to get my hands on.  Finally I met a lovely mosaic teacher. She warmly invited me to try 2 sessions. I love it .... 

A long process, cutting each piece of tiny tiles & arrange them on the traced motif.

I'll have to wait until October to complete my project. 

Here is the process ... 

Fried Rice Noodles with Dried Anchovies

It has been a while since I last posted. Finally the school year ended & the summer holiday has just started. 

I usually cook fried rice noodles for lunch & dinner for the family. An easy meal. :) 

Ingredients: 

1 packet of rice noodles, soaked with hot water until soft. Set aside. 

3 cloves of garlic - finely minced. 

3 slices of ginger

200g of dried anchovies & more for garnishing. Clean & fry with oil until golden crispy. Set aside. 

Lettuce - clean & thinly sliced for garnishing

3 eggs lightly beaten - make thin omellete & thinly sliced. 

Bok choy - clean & thinly sliced.

50ml Oil for frying noodles

Fish sauce & light soya sauce 

Salt , pepper & a little sugar for taste. 

Preparation Steps: 

1. Prepare all the ingredients needed. Fry Omelete & fry anchovies. 

2. In a big wok, heat up the oil, add the garlic & ginger fry until fragrant. 

3. Add in the bok choy & fry a little until they are semi cooked. Add in the seasoning , noodles & anchovies. Mixed well until the noodles are evenly coated. 

4. Taste the noodles & add more seasoning to the taste if required. 

5. Dish out the noodles , garnish with thinly sliced omelettes , lettuce & anchovies. 

Served with sweet chili sauce / freshly cut chili with light soya sauce. 

Voilà ! 

Chin's notes. 

1. Take note, anchovies are a bit salty. 

2. Keep warm in the rice cooker / thermal pot. 

Pandan Chiffon laced with Chocolate

Most of my friends in the cooking group are baking these & I joined in the fun.  Ain't they beautiful ... 

This was baked using a different chiffon recipe.  It is a keeper recipe! The chiffon is moist & light! 

Here is the link to the original recipe: 

http://www.ellenaguan.com/2015/01/recipes-pandan-chiffon-cake.html

For the chocolate lace, take a small amount of pandan batter (about 1/2 cup, after you have mixed the yolk & meringue). Mix with  1/2 tbsp of cocoa powder or slightly more if you prefer a darker colour of the chocolate flavour. 

Pour 1/2 of the pandan batter into the mould & gently spread the chocolate batter over the pandan. Lastly the remaining pandan batter over the batter. 

Pandan batter & chocolate batter

Added the remaining Pandan batter

You can also use a chopsticks to lightly swirl the mixed batter. I did not for this batch. 

Have fun!

Samosas

A wonderful pastry recipe shared by the lovely ladies from school. They shared their Indian cuisine recipes & cooking tips. 

Samosa's pastry - makes 16

250g all purpose flour

1/4 cup of cooking oil

1/4 tsp carom seeds

A pinch of salt 

Enough water to make a dough. 

Mix all the ingredients & use just enough water to form a dough. 

Here is a video how to prepare the samosa's wrap.

http://youtu.be/ClXGvTsFnOw

Curried potatoes recipe : 

http://fromchinshome.blogspot.fr/2016/04/curried-potatoes-with-indian-spices.html?m=1

Curried Potatoes with Indian Spices

Curried potatoes, I like them with some Indian spices ( mustard seeds & cumin seeds ).  They can be made into curry puffs / samosa. Or you can just eat them with your favourite bread.

Curried Potatoes with Indian Spices: 

Ingredients

5 big potatoes, cut into small cubes. 

3 big brown / red onions, I used 2 brown & 1 red onions. Cut into small pieces. 

1/2 tsp black mustard seeds 

1/2 tsp cumin seeds 

3 tbsp curry powder mix, I used baba curry mix for meat. 

1 tbsp light soya sauce

Salt & pepper to taste

Vegetable Oil

Optional - 1 tsp chili powder if you like it a little spicy or to taste / cut green chili. 

Preparation methods : 

1. Lightly toast the cumin & mustard seeds on the hot pan. this will make the spices more fragrant. Dish out & set aside. 

2. Fry the potatoes with some oil until they are soft/cooked. Dish out & set aside. 

3. With the remaining oil from the potatoes, add the onions & fry them until fragrant. Add in the cumin & mustard seeds , curry powder & chili. Mix them well & add in the potatoes & seasoning.

4. Fry a little, if it is too dry add a few table spoons of water to give it some moisture. Not too wet! 

Voilà ! 

Chin's notes: 

1. Taste the curried potatoes until thet are to your liking. You might need a little more spicy & add little more salt if they are for curry puffs / samosa. 

2. Curry leaves can be added. :) just a few leaves for the fragrant.

Miso Paste Stew Pork Belly

Easy to prepare meal & great with rice. My kids love the taste of miso soup & with the paste I tried to prepare a pork stew & it turns out well. 

Ingredients :

1kg pork belly, cleaned & sliced into chuncks / thinly sliced. 

1 tbsp soya sauce 

1 tbsp miso paste

1 tbsp oil / butter

1 big onions - sliced 

3 gloves of garlic minced

Sugar & pepper to taste

Enough water to simmer the pork. 

Preparation method: 

1. Fry the garlic & onion until fragrant. 

2. Add in the pork & fry until all pork meat turned white. 

3. Add the soya sauce & bean paste , give a good stir. Add water until it is just enough to cover the meat. 

4. Simmer until the meat is soft on a medium heat & gravy thicken. 

5. Add some sugar & pepper to taste. 

6. Voilà ! Taste great with plain streamed rice. 

Bon appétit ! 

Chin's note: 

1. Miso bean paste is salty. 

2. Pork belly is best you can substitute with other parts of the pork meat. This is also taste great with chicken meat. 

Dumplings for Dinner

I have the ingredients for dumplings & made some for today's dinner. 

Bon appétit ! 

Recipe available here:

http://fromchinshome.blogspot.com/2014/10/jiao-zi-chinese-dumplings.html

Ang Ku Kuih (Red Tortoise Cake)

I used to eat these when I was living in Penang. I think it is more than 20 years since I last had one.

There is a request for Ang Ku Kuih, and I'd decided to take up the challenge & try to make them in Paris.  Fortunately I bought the mould from Penang last August. 

Thanks to my friend, SiewLoon who shared her yummy recipe!

Here is her recipe from Rasa Malaysia:

http://rasamalaysia.com/angku-kuih-red-tortoise-cake/2/

My first attempt was a success!!!  It has a chewy skin & yummy bean paste, just like how it should taste like.  They were well received at the Chap Goh Meh's lunch reception today. : ) 

Frosty Morning

So pretty every where..  Took my camera for a walk on Wednesday, 17 Feb 2016

Pandan Chiffon with Extra Egg Whites

Had to bake a quick cake for my daughter to bring to school for Charity Cakes Sales. I did not want to bake the cup cakes with icing & thought it might worth to try Pandan Chiffon.

The recipe is my usual chiffon recipe but this time round I tried something different.

1. I put in extra 3 eggs whites left over from my pineapple tarts' bake. ;) 

2. Divided the mixed batter into two 17" chiffon pans & baked in a preheated oven at 160 degree C.  

The result, very soft & airy. Hope the kids like them.  None came back, it is a good sign! Phew! 

Here is the original recipe: 

http://fromchinshome.blogspot.fr/2015/12/pandan-chiffon.html?m=1