Roast Chicken Shallots~

This is actually an Indonesia style of chicken salad and this dish goes well with rice or over beer session. 

My "boss" at home always order this for his weekend beer session.

Ingredients:
1 Roasted Chicken (I usually bought it from Cold Storage)
   ~ shred the chicken
6 small shallots (more if you like the strong shallots flavor)
   ~ thinly slice the shallots 
few bird eye chillies (depend on your spicy taste  bud)
   ~ thinly slice the chillies
2 stalks lemongrass
   ~ finely slice the white part only

Seasoning
1-2 lime
salt & pepper
Knorr Hao Chi

Direction
1. In a bowl, place all the ingredients and toss together to combine well.
2. Season with Knorr Hao Chi and salt and pepper and mix well.
3. Squeezed the lime and mix well.
3. Ready to serve with rice or goes with beer.

 

 

 

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Braised Pork Trotters Bee Hoon ~ 猪脚米粉

I would say this is a Singapore family dish, because many of us will always say I always eat this at my mom/grandma house. You dont always see this in food court or hawker, therefore sometimes its a food missed at home.

 

My "boss" always find this as comfort food especially a busy day at work...

 

You may want to try this easy and simple dish... Of cos you got to use the Narcisus trotter pork brand... because the taste just make it right...

 

Ingredients
1 packet Dried Bee Hoon
2 cans of Narcissus pork trotters

1 tsp of minced garlic (more if you like the garlic fragrant smell)

1 tbsp cooking oil

1 tbsp Oyster Sauce

300ml chicken stock (If unavailable, substitute with hot water)
soya sauce ~ optional

pepper

Broccoli  (Wash and cooked in hot water with a pinch of salt for around 1-2 min) ~ optional

Direction
1. Soak the dry bee hoon in water until softened (time is depend on your bee hoon brand). Drained and set aside.

2. Open up the can pork trotter. Separate the sauce and the pork. In a pan heat up the sauce and the chicken stock/water and oyster sauce until boil and set aside.

3. In another frying wok, stir fry the garlic in cooking oil, add pork trotters and fried until fragrant.

4. Add the bee hoon and stir with the pork for a while. Pour in the sauce mixture  and stir well to ensure the noodles are well coated with the braising liquid. Cover the wok with a lid and braise the noodle for about 10 minutes or until noodles are cooked. In between, give the bee hoon just a slight toss to ensure even braising throughout (ensure there is still gravy).

5. Decorate your noodles with some vegetables sprinkle with some pepper and ready to serve.

 

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Rikakuma Rolled Cake

This time round I tried Rikakuma pattern...

You can find some pictures online that you love to try out new patterns...

 

You can see the recipe here:

http://ncashpalace.blogspot.sg/2013/07/rolled-sponge-cheese-cake-bear-pattern.html

 

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Rolled Sponge Cheese Cake ~ Bear Pattern (Kue Bolu)

 

I saw a new way of doing rolled cake in Japan, they can make pattern on the cake itself, so I google around of how to do it and so I found this on youtube on how to do the pattern.

 

For the direction on the pattern, follow the youtube below.

 

Ingredients

1 egg white

30g granulated sugar

40g flour - if making chocolate pattern substitute 20g for cocoa powder

20g butter- room temperature

Natural food coloring, fruit syrup or any food coloring of your preference.

 



 

 

I always like to eat the Indonesian way of doing the butter cream, if you ever go Medan, you sure not going to miss the famous Meranti Kue Bolu. So let me share with you the recipe for the rolled cake and the cream.

 

For the cake:

Ingredients:

((Egg Yolk Batter))

3 egg yolks

20g (0.7oz.) granulated sugar

40ml cooking oil

40ml milk

60g (2.1oz.) cake flour

((Meringue))

3 egg whites

40g (1.4oz.) granulated sugar

 

Directions:

1. Separate the eggs and place the whites in a large bowl.

2. For the Egg Yolk Batter, in a bowl, place egg yolks and sugar. Beat them with an electric mixer until white like mayonnaise. Add cooking oil and milk, then mix well with an electric mixer. Sift in cake flour and mix well with a whisk.

3. For the Meringue, in a large bowl, whip egg whites and half of the granulated sugar with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form.

4. Add 1/3 Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula. Preheat the oven to 170C (325F). Bake in 10 inch square cake pan at 170 degree for 16-19min.

5. When it's done, cut around the pan sides where there is no silicone baking sheet. Then cover with parchment paper, flip upside down, and place it on a wire rack. Remove the silicone baking sheet, cover with another parchment paper, and leave to cool.

((Syrup))

1. Mix granulated sugar and hot water until dissolved. Then mix liqueur if you like.

2. Flip the cake upside down, and remove the parchment paper at the back. To roll the cake nice and round, cut off both ends diagonally.

3. Make shallow cuts on the surface, approximately 2cm (2/3-inch) apart. Gently brush the cake with syrup.

For the fillings:

 

Ingredients

150g of margarine

50g butter

100g sugar powder

grated cheddar cheese

 

Direction:

1. Whisk the margarine and butter and sugar until soft peaks form.

2. Coat the surface of the cake evenly with the cream (leave an inch at the top).

3, Then place the generous amount of grated cheddar cheese on top of the cream

4. Roll up the cake. Twist the ends of the parchment paper to look like a candy wrapper.

5. Chill in the fridge for a while and ready to serve.

 



 

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Sweet & Sour Pork ~ Chinese style (咕咾肉）

This dish goes well with rice in hot hot summer days as it has sour and sweet taste...

Hope you will like it...

Ingredients
250g pork loin (cut into bite size with 1cm thickness)
1 onion
1 green pepper/red pepper/yellow pepper
1 tomato
few pieces of pineapple (optional)

Marinade
1 egg
dark soya sauce
rice wine
3 tbsp corn starch

Seasoning
3tbsp tomato sauce
3tbsp white vinegar
3tbsp chicken stock
3tbsp sugar
1/4 tsp salt
(mix the above in a small bowl)
1/2 tsp corn starch mixed with water
sesame oil

Direction
1. Marinade the pork loin with dark soya sauce and rice wine and mix well. Add one egg and mix well. Lastly add corn starch to every bite of pork.
2. Fried the marinade pork until brown. Set aside.
3. In a pan, add 1tbsp of oil , when its hot enough add the chopped onion and cut pepper and saute until fragrant. Add tomato and mix well. Add pineapple and mix well.
4. Pour in the seasoning and mix well. Season with salt and bring to boil and then add the corn starch and quickly mix until thicken.
5. Lastly add the fried pork and mix well. Ready to serve.

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Mediterranean Hot Pot ~

 

In our home, we usually tend to eat chinese hot pot or chinese cuisine, this is the first time we tried something different after we watched a chef cook in a tv variety show...

 

It is actually taste similar to minestrone soup but it has more seafood flavour and goes really well with french Baguette...

 

Have a try if you get bored with other type of hot pot...

 

 

Ingredients

 

2 onion

2 carrots

250g cherry tomato (more if you like strong tomato flavour)

1 small red snapper

a small portion of prawns (unshelled)

a small portion of prawns

a small portion of clams/squid/mussels (the seafood that you like)

2 bird eye chillies

1 white wine

salt & pepper

a handful of basil leaves

Baguette

 

Direction

1. In a pan place the cherry tomato, season with olive oil and salt and pepper, bake in oven at 160 degree for 25 min.

2. Shelled off one portion of the prawns, set aside the prawn head and shells.

3. Saute the prawn head and shells until fragrant, add carrots and onions and cook until the onions turn transparent. Season with 2tsp of salt and a good amount of pepper. Throw in 2 bird eye chillies.

4. Add one bottle of white wine and mix well.

5. Add the cut red snapper.

6. Once the tomato is done, blender them into juice.

7. Add into the soup and cook for 30 min.

8. Add the rest of the seafood and cook until done (seafood should be cook very fast to stay fresh).

9. Ready to serve with basil leaves on top.

10. Place baguette in oven for 5min to have a nice hot bread to go with the hot pot.

 

 

 

 

 

 

 



 

 

 

 

 

 

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Baumkuchen ~ The King of cakes in Germany

 

I saw this cake selling @ B1 Takashimaya, didnt know that I manage to do it at home, of cos not using the big rod but using the japanese egg roll pan below. This blogger give you a good information on the cake that is sold in Takashimaya.

 

http://aimakan.wordpress.com/2011/10/05/juchheims-baumkuchen-takashimaya/

 

 

 

 

 

If you want to know the history of this dessert, there is a good writing on this website:

http://www.juchheim.co.jp/english/p_baumkuchen/

http://en.wikipedia.org/wiki/Baumkuchen

 

Sharing with you some pictures of the one I did at home. I learnt it from an online chef

http://www.youtube.com/watch?v=kcPwZDe0HH4. I would say it goes well with some ice cream and fruit. However, this recipe is a bit plain to eat on its own.

 

One day I will do it again and add some strong flavour to the batter, maybe I will integrate the Indonesia Kue Lapis flavour. If you have tried it with additional flavour, share it with me how it turn out...



 

 

 

 

 

 

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