Rumbling Tummy

Instant Pot Sticky Ribs

2025-07-31T06:35:00.001+08:00

Using instant pot to cook ribs is a breeze. Instant Pot Sticky Ribs.

Findings: Less time, less effort and great results.

What you need:

1kg of pork ribs (either baby back or prime)

2 piece star anise

2 piece of cinnamon bark

2 thumb size ginger - minced

8 pieces shallots minced

8 cloves of garlic - minced

1 cup of chinese rose wine

1.5 tbsp brown sugar

2 tbsp hoisin sauce

2 tbsp oyster sauce

4 tbsp light soy sauce

4 tbsp dark soy sauce

4 tbsp rice vinegar

Enough water to cover the ribs

Method:

In the instant pot, set to sautee, add oil and brown the ribs on all sides. Remove.

Add enough oil to fry herbs.

Add in star anise, cinnamon stick, ginger, shallots, garlic and sautee until fragrant.

Add in pork ribs and give it a quick stir.

Add in wine, sugar, hoisin sauce, oyster sauce, light soy sauce, dark soy sauce and rice vinegar. Stir to coat ribs evenly.

Add in water to cover the ribs (above 3cm).

Pressure cook on high for 40 mins. Natural release.

Open the lid and set to sautee and boil down the sauce (approx. 14 mins). The sauce should be thick and sticky.

Remove and serve.

Enjoy!

Shrimp cakes

2025-07-28T16:05:00.001+08:00

This week, marketing, the prawns are expensive. The reason could be the Hari Raya season.

So I only bought a little.

I used some to make this Shrimp cake.

Findings: I did not use nori sheet as I realised I have none at home after preparing the fillings. So I substitute it with day old bread instead.

Source

What you need:

300g shrimp meat

80g carrot, diced finely

80g corn kernels

20g green spring onion

10g potato starch

1 bag of dashi stock

½ tsp salt

Day old bread, cut into 4

Method:

Mix all the ingredients very well. The paste should not fall from the knife.

Spread the shrimp paste onto the bread.

Heat up the oil.

Shrimp paste facing down, fry till the shrimp paste turns pink. Flip and fry the nori side. Flip again to cook the shrimp side, and flip again on the nori side. Approx 45 sec.

Remove and drain.

Enjoy!

Shakshuka

2025-07-14T11:26:00.001+08:00

I wanted to cook this for the longest time since I am leaving for a short break and need to clear the tomatoes, so it's perfect timing for Shakshuka.

Findings: So easy and yet so flavourful. Totally love it.

What you need:

Serve 3

1 medium onion, diced

1 Bell pepper, seeded and diced

4 cloves garlic, finely chopped

1 can peeled tomatoes or 6 fresh tomatoes

2 tsp paprika powder

1 tsp cumin powder

¼ tsp chilli powder

4 eggs

Salt and pepper to taste

Chopped cilantro and parsley

Method:

Saute the diced onion and bell pepper with a little olive oil over medium heat (about 5 mins).

Add in garlic and spices and stir until fragrant.

Add in the tomatoes and once it starts to lightly simmer.

Spread the mixture evenly and make 6 holes

Place the egg gently into each hole. Reduce the heat to low and cook for 8 mins or until eggs are done to your liking.

Season the eggs with salt and pepper.

Garnish with fresh herbs.

Enjoy!

Carrot Muffin

2025-07-10T14:52:00.001+08:00

I bought too many carrots, needed to clear some for this Carrot Muffin. Interesting recipe as this batter needs to be chilled overnight before baking.

Findings: This muffin is so tender and soft. I really love it especially when it is eaten freshly baked as the crumble adds a touch of crunch.

What you need:

180g cake flour

3g baking soda

1g baking powder

4g cinnamon powder

3g salt

180g sugar

140g oil

¼ tsp vanilla

80g egg

212 Carrot

Method:

Peel the carrot and chop.

Mixed all dry ingredients together. Set aside.

In another bowl, mix the sugar and oil together.

Mix in vanilla and egg.

Add flour to egg mixture in 2 additions, mixing well in each.

Mix in the chopped carrots.

Cling wrap and chill overnight in the fridge.

Crumbles

What you need:

47g cake flour

66g oats

15g brown sugar

10g castor sugar

0.4g cinnamon powder

0.2g nutmeg powder

0.2g salt

1/8 tsp vanilla

43g cold butter, cubed

Method

Knead the butter into the mixture.

Assembly

Preheat oven to 220℃.

Pour the overnight mixture into the muffin tray.

Sprinkle crumbles on top.

Lower oven temp to 160℃ and bake for 40 mins.

Enjoy!

BBQ pork (char siew)

2025-07-08T13:45:00.002+08:00

Tried out another version of Char Siew but I think I still prefers the cook from wok version.

What you need:

800g pork belly, skinless, cut into 6” length x 1” thick

10g rock sugar

Seasoning

5 cloves garlic, peeled

5 shallots, epee;

40g coarse sugar

40g light soy sauce

20g dark sauce

20g Shaoxing rice wine

20g honey

Method

Pound garlic and shallot and extract the juice.

Place garlic and shallots into TM bowl, chop 5 sec/sp 10. Sieve to a fine strainer to extract juice. Clean TM bowl.

In a med bowl, mix seasoning ingredients with pork belly, cover and chill overnight.

In a wok, cook marinated pork for 20 mins.

Place marinated pork into TM bowl, cook 20 mins/120℃/reverse sp 1

Add rock sugar and continue to cook for 6 mins.

Add rock sugar and cook 6 mins/120 ℃/reverse sp 1

Remove pork belly and place it on a lined baking tray, Bake for 10 mins at 180℃. Braise the pork belly with the sauce. Serve the remaining sauce after cooked.

Preheat oven to 180℃, rub pork belly with the sauce and place it onto a lined baking tray. Remaining sauce for later use.

Bake for 10 mins.

Let it rest for 10 mins and slice. Serve with sauce.

Enjoy!

Garlic, ham and cheese scones

2025-07-08T13:21:00.000+08:00

These days, hubby got so bored with eat out breakfast that he has been bringing home made breakfast instead. So I need to be creative.

Have some left over baked garlic in the freezer, time to use it up. So let's have Garlic, ham and cheese scones.

What you need:

Yield : 6 pcs

50g unsalted butter, cube and frozen

200g cake flour

6g baking powder

30g sugar

30g egg

50g whipping cream

10g yogurt

40g baked garlic, mashed

40g ham, cut into bits

Egg yolk for brushing

Method:

Rubbed cake flour, salt, baking powder and sugar into the butter until bread crumb like.

Add in the egg, whipping cream and yogurt. Using a spatula, mix.

Add in the garlic and ham. Press and fold.

Roll and fold to 2.5cm long. Chill for 2 hours.

Roll to 2.5cm thick.

Using a 5.5cm round cutter, cut into 6 pieces.

Place on baking sheet and brush with egg yolk.

Bake for 200℃ for 15 - 17 mins.

Enjoy!

Ginger cake

2025-07-08T13:00:00.007+08:00

I love ginger, and this cake intrigues me as I had never eaten one before. Here is my attempt at Ginger Cake.

Findings: The ginger taste is not very evident but the cake is nice and moist.

What you need:

Zest of 1 lemon

170g cake flour

4g baking soda

4g ginger powder

2g cinnamon powder

1g clove powder

1g salt

100g brown sugar

160g molasses

107g avocado oil

50g egg

168g boiling water

Method:

Line an 8X4” loaf pan. Preheat oven to 180℃.

Sift all the dry ingredients and add in the lemon zest.

Combine brown sugar and molasses. Mix them together until all combined.

Stir in the avocado oil well.

Mix in the egg.

Fold the flour mixture into the wet mixture in 2 additions.

Pour in the boiling water and mix well. 4 additions stirring well in each.

Pour into the pan and bake for 1 hour. (cover it if browns too quickly).

Enjoy!

Ravioli with tomato sauce

2025-01-16T10:07:00.001+08:00

A friend left behind 2 packets of frozen Ravioli so I got her blessing instead.

Let's have Ravioli with tomato sauce.

Learning: The frozen ravioli took longer than expected to soften. So please adjust timing.

Son did not like the tomato base sauce so for the next pack, I will do cream based. Hub and I finds it yummy though.

What you need:

500g frozen ravioli

2 cans of tomatoes

1 onion, diced

2 tbsp minced garlic

Basil leaves, chopped finely

½ tsp oregano

½ cup chicken broth

½ cup whipping cream

Season with salt and pepper

Olive oil

Lots of spinach

Method:

Blitz the can tomatoes.

In a pot, add olive oil and sauté the onion and garlic until fragrant.

Add in the tomatoes, chicken broth and season with basil, oregano, salt and pepper.

Add in ravioli and bring to a boil and let it simmer for 15 mins.

Add whipping cream and spinach. Mix well until spinach is cooked.

Garnish with parmesan cheese.

Enjoy!

Easy black pepper beef

2025-01-09T15:34:00.001+08:00

Before covid, we loved this pub that served this soy beef cube. Though we missed it, the pub is no longer around.

Attempted Easy Black Pepper Beef instead and am glad it turned out well.

What you need:

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp black pepper

500g beef cube

Method:

Combine soy sauce, oyster sauce and black pepper to the beef. Mix well with it and let it chill overnight.

Preheat the pan and add a little oil.

Cook until brown on each side.

Enjoy!

Easy Pizza Dough

2025-01-06T15:28:00.001+08:00

I know a pizza night dinner will be a good welcome from son. Found an Easy Pizza Dough but ......

Learning: The original recipe churned out a really wet dough, I had to add a lot more flour to allow me to form a dough. I also rested the dough a little but still, it could form a dough till I added more flour but this round I used bread flour.

The dough surprisingly turned out really good. Soft and fluffy and the fussy has no complaint about it. Below is the modified recipe.

What you need:

¾ cup warm water

7g instant yeast

1 tbsp sugar, divided

300g plain flour

40g bread flour

1 tbsp olive oil

¾ tsp salt

Method:

In a mixing bowl, combine warm water, yeast and 1 tsp sugar. Mix and wait until bubbly.

Add the flour, olive oil, salt and remaining sugar. Mix on low till the flour is incorporated. Cover and let it rest for 10 mins.

Increase to med-low and knead until dough comes together and is smooth.

Shape the dough into a ball and place in an oiled bowl. Cover and let it proof for 1 hour.

Preheat oven to 220℃.

When the dough doubled in size, punch down and divide it into 4 portions.

Shape it into a ball and let it rest for 10 mins.

I shaped mine into a rectangle and spread pizza sauce, then top with your fav cheese and toppings.

Bake for 12 – 15 mins until crust is golden and cheese is melted and golden.

Enjoy!

French Lemon Cupcake

2025-01-02T15:05:00.001+08:00

Time to have some neighbours get together. So for this tea session, I bake French Lemon Cupcake.

Learning: Really easy to put together and the cupcake is not sweet and it is very light.

A keeper

Source

Yield : 6 pcs

What you need:

1 lemon zest

6g baking powder

67g egg, beaten

24g lemon juice

70g sugar

72g plain flour

72g unsalted butter, room temp

Glazed lemon slices

Method:

Preheat oven to 180℃. Grease and flour mould. Set aside.

Rub the zest into the sugar. Set aside.

Sift plain flour and baking powder.

Whisk lemon sugar and butter until fluffy (med speed)

Add egg in 2 additions, whisk until combined in each addition. (med speed)

Fold in the flour at low speed until just incorporated.

Mix in the lemon juice (low speed)

Using an ice cream scoop, scoop the batter into the pan.

Bake for 26 – 28 mins.

Garnish with glazed lemon slice.

Enjoy!

Moist Chocolate Cake (Birthday)

2024-12-29T13:21:00.000+08:00

The hub requested for a chocolate cake. The boss wants the boss will get.

My future daughter-in-law reminded me to save a piece of birthday cake for her as she likes it. Over the decades, I have baked many birthday cakes that I cannot recall which are the family's favourite. So starting this year, I will try to have it on record.

I was intrigued by the frosting as eggs are involved.

Since I had not baked a cake for a long time, and with all the kitchen stuff being packed for the cabinet replacement, baking this Moist Chocolate Cake was a challenge despite it being an easy recipe.

Learning: Though without the necessary tools, it takes longer to prepare this cake but am glad that this cake turned out well. It is moist and chocolatey.

The frosting for this recipe is unique too and we love it. It is also very stable.

A keeper.

What you need:

200g castor sugar

220g cake flour

85g cocoa powder

1 tsp baking powder

1 tsp baking soda

1/3 tsp salt

2 eggs

½ cup milk

1 cup oil

1 tsp vanilla extract

1 tsp instant coffee

1 cup boiling water

Method:

Preheat oven to 175℃.

Whisk all dry ingredients together.

In another bowl, whisk eggs, oil, vanilla extract and milk together.

Pour the wet ingredients into the dry and mix until lump-free.

Dissolved instant coffee with boiling water. Set aside.

Grease and line two 7” baking pans.

Pour the coffee into the batter in 3 additions, mixing well after each addition.

Pour into the pan and bake for 30 mins – 40 mins or until the skewer comes out clean.

Frosting

What you need:

130g whipping cream

1 tbsp sugar

200g 70% chocolate, chopped

3 yolks

1 tbsp sugar

130g whipping cream

Method:

Whisk whipping cream with sugar until stiff peak. Chill.

In a pot, whisk yolks with sugar until smooth.

Stir in whipping cream until combined.

Cook the mixture until it thickens and does not boil.

Immediately add in chocolate and stir until chocolate melts.

Fold the chocolate mixture in the whipped cream until combined.

Cool cake in pan for 10 mins before removing. Continue to cool completely in the cooling rack.

Frost the cake.

Enjoy!

Black pepper Beef cube

2024-12-14T12:54:00.008+08:00

My friend J told me about a promotion to buy some good quality beef. Since the promotion is ending soon, I carted a few kilos.

With my son back from his holiday, and now I have time to cook this Black Pepper Beef Cube for the family.

What you need:

400g beef tenderloin, cube into bite sized cube. (make sure it is uniform in size)

1 tbsp rice wine

1 tbsp sugar

1 tsp baking soda

½ tsp black pepper

2 tbsp Worcestershire sauce

1 egg

10g water

5g corn starch

2 tbsp oil

2 king oysters, cut into cubes

6 cloves garlic, whole

Sauce

Mix together

1 tbsp Worcestershire sauce

1 tbsp rice wine

1 tbsp sugar

1 tbsp corn starch

1 tbsp black pepper

20g water

Method:

Massage the beef with rice wine, sugar, baking soda, black pepper, Worcestershire sauce and 1 egg.

Add in water and mix well.

Add in corn starch and massage it well until cannot see the flour.

Finish off with oil well mixed in. Clingwrap and chill.

Heat oil and add in beef cube, piece by piece (30 sec).

Let it sit for 5 – 6 mins.

In a pan, drizzle some oil, on low heat, slowly pan fried the garlic and king oyster until a little water appeared.

Add in beef cube and sauce. Turn up heat and mix well.

Drizzle over cook oil.

Serve.

Enjoy!

Orange Apple Tea

2024-12-06T09:50:00.001+08:00

This month, it has been really wet and cold. Been raining practically daily. Added a variety to the apple tea that I started to drink when I had a very bad cough after my trip. A bug that I caught on the tour bus in Chengdu.

This Orange Apple Tea is really good.

Learning: I did not manage to get the orange to caramelise as I was afraid that I might burn the tea. So next round, I will turn down the heat and let it have more time to caramelise.

Overall, it is not a strong tea and good to serve as a beverage for a party as well.

Enjoy!

Honey Butter Toast

2024-12-03T09:46:00.001+08:00

Tried out this Honey Butter Toast and we really enjoyed it. It reminds me of a very popular Shibuya toast many years ago.

Getting thick-cut slice of toast is hard to find here so was lucky to have a friend who gifted me an uncut block of bread.

Anyway with the remaining bread, I will turn it into Shibuya Toast for our dessert.

Learning: The toast turned out great. It is sweet with a hint of honey. Has a good crust and a chewy texture.

What you need:

4 slices of white bread

60g salted butter

60g brown sugar

50g honey

Method:

Dissolved butter and add in the brown sugar and honey. Stir until well combined.

Spread onto the bread on all sides.

Bake for 180 deg for 15 mins, flipped and continued to bake until golden.

Let it rest individually on a rack until the crust starts to harden.

Enjoy!

Kung Pao Chicken 宫保鸡丁

2024-12-02T15:58:00.001+08:00

This Kung Pao Chicken 宫保鸡丁was taught to me by my mom, and I really enjoyed it. Somehow, I couldn't find it in my old blog, which shows how long it's been since I've made it. Here it is, documented for future reference.

What you need:

1400g chicken thigh

1 egg white

1 tbsp soy sauce

1 tbsp cornstarch

1 tbsp oil

20 dried chilli, clean with a dry cloth and cut into small to remove seeds

5 slices of young ginger

2 cloves garlic, sliced

2 stalk spring onion, cut into inches

½ tsp red peppercorn

Gravy

1½ tbsp water

1½ tbsp sugar

1½ tbsp wine

3/4 tbsp black soy sauce

½ tbsp sesame oil

½ tbsp light soy sauce

1½ tbsp black vinegar

3/4 tbsp corn starch

Method:

Remove bones and cut to cubes.

Marinate egg white. Mix well.

Then add soy sauce and cornstarch, mix well.

Mix in oil and let it chill for min ½ hour.

Heat enough oil in the wok and put in the seasoned chicken. Stir for 2 min and remove, leaving about 3 tbsp oil in the pan.

Put in the dried chilli and fry till dark.

Next add red peppercorn, ginger, garlic and fry till aromatic.

Put in the chicken and stir to mix.

Stir in the gravy mixture and stir until gravy is thickened.

Enjoy!

Baked Rice

2024-11-04T09:44:00.001+08:00

Son loves Baked Rice and I am introducing another way of cooking it so that in the future, both kids will enjoy as a variation that son only knows one.

Source

What you need:

Bolognese sauce

200g minced beef

200g minced pork

½ onion, finely chopped

1 clove garlic, minced

90g carrot, finely diced

400g canned whole tomatoes

15g tomato paste

100ml red wine

120ml water

1 tbsp dried oregano

1 sliced bay leaf

Salt and pepper to taste

White sauce

28g butter

28g plain flour

400ml milk

A pinch of salt

Pepper

Tumeric rice

1 cup rice

¼ tsp turmeric powder

1 cup water

60g Gruyere cheese

Method:

Rinse rice well, add turmeric powder and water, stir and cook as normal.

Puree the canned tomato until smooth.

Heat oil in a pan, add in onion and carrot. Sautee and cover and let it cook until soft.

Add minced garlic and minced meat and cook until lightly browned.

Pour red wine and stir well.

Add in tomato puree, tomato paste, oregano and bay leaf. Season with salt and pepper.

Add water and mix well. Reduce heat to low and let it simmer uncovered for 30 – 40 mins.

White sauce

Melt the butter in a pan, add flour and whisk until bubbles formed.

Add cold milk slowly while whisking and on low heat stir until it thickens.

Season with salt and pepper.

Assembly

Spread a layer of turmeric rice in the carrole.

Pour a layer of white sauce evenly.

Add the Bolognese sauce in the middle and sprinkle with cheese on top, spread evenly.

Preheat oven to 220℃ and bake for 15 -18 mins or until top is golden brown.

Serve hot.

Enjoy!

Fried Hokkien Mee 炒福建面

2024-10-31T08:42:00.024+08:00

I can’t recall whether I documented Fried Hokkien Mee 炒福建面 in this blog but since I am craving for a plate. I shall post it here again in case my baby wants to cook.

Am happy that I have achieved the right noddle texture as well as the taste.

What you need is a good stock base which consists of prawns and pork broth. I did not add squid as the traditional ingredient as the family is not a fan.

What you need:

1 kg prawns (deshelled and deveined) (keep head and shell for stock)
1 fish cake (sliced thin) - I opted for this because my family don't take squids (optional)

½ kg pork belly (I opted for lean meat), cooked in the broth, sliced thinly

Spring Onion or Ku cai
Bee Hoon
Yellow Noodle
Minced garlic

Broth (season with salt, fish sauce and pepper)

1 kg of prawn heads and shell
1 bulb of garlic
fish sauce

Water

Method:

Boil the prawn head, pork bone and pork for an hour or more. Add in the pork belly and cook until the meat is soft. Sliced the pork belly into strips.

Heat up the wok on high heat with oil.

Sautee the garlic until fragrant, and add in the yellow noodles and bee hoon. Sautee until the garlic is well mixed into the noodles.

Add in the broth ladle by ladle. Cook until noodles are soft.

Add in the sliced fish cake, prawns, pork belly and squid. Add more stock and continue to cook until the prawns and squid are cooked.

Stir in the chives and serve with a good sambal.

Enjoy!

Barley with Lemon Drink

2024-10-28T08:42:00.001+08:00

I have been feeling under the weather since I came home from Dao Cheng Ya ding. Perhaps I did not sleep well for the 11 days, causing my body heat to get trapped.

Since barley is good for lowering body heat, I shall try boiling some to drink.

Adding lemon to this barley drink enhanced the flavour much more.

There are two types of barley. One is known as China barley and the other is Holland Barley. For this drink, you need to use Holland Barley.

Now, let's enjoy this barley with lemon drink on this hot and humid day. This is best served with ice but since I am having a slight cough, I forgo.

What you need:

200g holland barley

2 litres water

4 pandan leaves

Rock sugar (adjust)

1 lemon

Method:

Rinse the barley and tie pandan leaves into knot.

Add water and bring to a boil and then lower to med heat. Let it boil for 40 mins or until barley is soft.

Add rock sugar and stir until sugar dissolved. Turn off the heat.

Squeeze in the lemon and served cold or warm.

Enjoy!

Scrambled Eggs with Tomato 番茄炒蛋

2024-10-24T16:51:00.001+08:00

Whenever I was in China, Scrambled Eggs with Tomato 番茄炒蛋 is always on the menu. Some areas cooked it pretty well but some are not that nice.

Today, I shall replicate this dish and see my son's response to this dish.

What you need:

4 large tomatoes

5 eggs

1/2 cup of corn starch slurry

1 tsp salt

1 tsp vinegar

2 tsp minced garlic

1 tbsp tomato sauce

1 tsp soy sauce (adjust to taste)

Method:

Freeze tomatoes and then pour hot water over them. Rest a while and then peel off the skins. Cut into cubes. Leave one to cut into chunks.

Beat 5 eggs with cornstarch slurry, salt and vinegar.

Add a few tbsp of oil to the wok and fry the eggs until solidify. Break into chunks. Remove.

Add a tsp of oil and sautee minced garlic until fragrant.

Add in the tomato cubes and saute. Cook until tomato juice is thick.

Add in the tomato chunks, tomato sauce and soy sauce.

Add in egg chunks and mix well.

Garnish with spring onion.

Serve with jasmine rice.

Enjoy!

Lor Mai Fun

2024-10-08T09:49:00.002+08:00

I am so delighted to find this Lor Mai Fun recipe. Thanks to B for sharing despite him selling this. Really generous of him.

With the removal of the excess starch, this dish tasted like normal fried rice but with a chew. My family likes it alot.

Going forward, this might be added to my pot luck list.

Source

What you need:

2 cups glutinous rice

Ice water (for soaking)

2 tbsp shallot oil

1-2 tbsp fish sauce

1 tsp white pepper

1 tsp sugar

Method:

Soak the rice the night before.

The next day, rinse the soaked rice under running tap water for at least 10 mins to remove excess starch.

Steam the rinsed rice for approx 40 mins. Let it cool by soaking the rice briefly in tap water and separate the grains with your hands. Then strain to remove excess water.

Heat a wok and add shallot oil, stir in the steamed rice.

Add fish sauce, white pepper and sugar. Fry until the rice grains are dry and the moisture evaporates (approx 10-15 mins).

You can add in dried shrimps, dried scallops, dried mushrooms. All hydrated before hand and prepare according.

I have added pork to it as well. You can add your choice of meat.

Enjoy!

Pulut Panggang

2024-10-07T11:05:00.001+08:00

It's been a long while I last ate Pulut Panggang and I was craving it. Since I made a big tub of Hae Bee Hiam the other day, I think this is the moment I get my act together.

Learnings: This turned out superb. Totally love it. Shall keep this on hand for craving days.

What you need:

300g glutinous rice

200ml coconut milk

1½ tsp salt

Method:

Wash and soak glutinous rice overnight, chilled.

Then drain and steam the rice for 20 mins.

Mix coconut milk with salt.

Gently mix the coconut milk mixture into the rice while hot.

Transfer back to the steamer, spread evenly and continue to steam for another 15 mins or until dry.

Keep rice covered while you add filling and roll.

Spread the rice into a rectangle onto blanched banana leaves.

Add fillings in the centre and fold up the banana leaves to encase the filling.

Roll it up and then secure both ends with toothpicks.

Roast on a dry pan until fragrant.

Enjoy!

Hae bee Hiam 蝦米香

2024-09-26T13:43:00.003+08:00

I bought some nice dried shrimp in BKK and used it for Hae Bee Hiam 蝦米香 as I was craving some, especially over porridge.

This is also handy if I wanted to add to our stir-fry vegetables since my son's palette has changed and likes spicy food now. It makes cooking so much easier now.

What you need:

200g dried shrimp (wash & drain)

30g dried chilli (wash & soak for 30 mins)

Rempah

Grind to a fine chilli paste:

100g shallot

25g garlic

4 pcs red chillies

3 pcs chilli padi

1/3 cup vegetable oil

1½ tsp salt (to taste)

1 tsp sugar (to taste)

2 tsp light soy sauce

½ tsp dark soy sauce

Method:

In a blender, grind the dried shrimp. Set aside.

Grind the dried chilli, onion, chilli padi and garlic into a fine paste.

In a wok, over low heat without oil, add in the dried shrimp and fry until fragrant and dry.

Add in the rempah and mix well.

Add in light and dark soy sauce.

Season with salt and sugar (adjust to your liking) and then oil. Mix well.

Keep stirring and fry until it is dry and starting to come together. It should have a darker tone, loose and dry.

Store in a clean container. Chilled.

Enjoy!

Red bean pancake

2024-09-26T11:43:00.001+08:00

I initially planned to bake muffins but realised that my baking powder had expired.

So, I changed it to a red bean pancake since I had some homemade red bean paste on hand.

Findings: The batter was rather thick so I diluted it with a little water to make it more flowy. The texture is a little like crepes. I should have brush the coating thicker so that the sesame seed can adhere well.

Overall, the texture is soft and goes well with the red bean. Thanks A.

Source

What you need:

120g plain flour, sifted

200ml milk

1 large egg

1 tsp sugar

1 tbsp cooking oil

250g red bean paste

Coating:

1 tbsp plain flour

1 tbsp rice flour

3 tbsp water

White sesame seeds

Method:

Whisk egg, sugar, milk and oil until combined.

Add plain flour and mix well.

Sieve and let the batter rest for 30 mins.

Divide the red bean paste into 50g each.

Put it into a plastic bag and roll it into a rectangle 3.5X2”. Set aside.

Grease the frying with a little oil.

Pour about 1.5 ladles of batter into the hot pan. Swirl round so that the batter is evenly coated onto the pan.

Cook for about 1 min. Remove.

Place the red bean in the centre of the pancake. Fold to encase the red bean. Brush with the coating batter to seal the edges well.

Brush the coating batter onto the smooth side of the pancake and dip it into the sesames.

Add 2 tbsp of oil in the frying pan and pan-fry the sesame seeds side until golden. Turn over and continue to cook for 1 – 2 mins.

Remove and cut the pancake either into 2 or 3 portions.

Serve hot.

Enjoy!

Corn pancake

2024-09-23T11:43:00.001+08:00

Having some neighbours over for tea. Did not want to spend too much time in the kitchen, and thus using the air fryer, I made Corn Pancake.

A relatively simple recipe to put together. Just take note not to be careful when getting the kernels out from the cob.

I did not get the texture of a crispy outer but the fresh sweet corn is nice.

Findings: The neighbours like it as it is something different and highly recommend to use fresh corn for this recipe.

What you need:

1 ear corn (est 170g corn kernels)

1 egg

20g corn starch

15g sugar

18g oil

20g glutinous rice flour

1 tbsp water

Method:

Remove the husk and silk. Wash and let it steam for 10 mins until cooked.

Remove corn kernels into a bowl.

Add egg, cornstarch, sugar, oil and glutinous rice flour.

Mix well. If dry, add a little water. (I added)

Pour into an air fryer liner. Spread evenly.

Air fry at 160℃ for 15 mins.

Sprinkle sugar and black sesame.

Brush a layer of oil and continue to bake for another 4 mins.

Remove and cut into wedges.

Enjoy!