Great Recipes

Candied Yam

noreply@blogger.com (Bern) — Wed, 14 Nov 2018 14:41:00 +0800

Ingredients

5 medium sized yams
8 tbsp salted butter
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground clove
1/4 tsp ground ginger
1 cup granulated sugar
1/4 cup brown sugar
1 tbsp pure vanilla extract not imitation

Instructions

Preheat the oven to 350 F.
Wash the yams.
Peel, then chop the yams ( make sure that they are about 1/2 inch thick.)
Place the yams into a 9x13 bake dish.
Place the butter into a medium-sized pot, then melt it over medium heat.
Once the butter is melted, sprinkle in the white & brown sugar, ground cinnamon, ground nutmeg, ground ginger, and ground clove.
Turn the stove off, mix the ingredients, then add in the vanilla extract.
Pour the candied mixture over the yams, and try to coat all the yams with the candied mixture.
Next, cover the baking dish with foil, then bake the yams in the oven for 30 minutes.
Remove the yams from the oven, and baste them with the candied mixture.
Cover the yams, and bake them for another 15-20 minutes.
Remove the yams from the oven, and let them sit for about 10 minutes before serving.
Enjoy!

Japanese Garlic Fried Rice

noreply@blogger.com (Bern) — Mon, 12 Nov 2018 21:20:00 +0800

Ingredients:

- 4-6 garlic cloves, finely chopped

- 2 cup cooked Japanese rice

- 1/2 red onion, finely chopped

- 2 tbsp cooking oil

- Powdered chicken stock

- Soy sauce

- Salt & freshly ground black pepper (or regular black pepper)

Directions:

In a medium size pan over med/high heat, add oil, garlic, onions and a pinch of salt. Fry for a few minutes (about 5) until the onions are tender. Add rice and a little-powdered chicken stock (this is up to you; if you like your rice to be salty add more as you go, but since the chicken stock is quite powerful, start by adding just a little bit). I don't like my rice to be too strong so I add about 1/2 tsp of powdered stock. Add a few dashes of soy sauce and salt and ground black pepper to taste. Done!

Mushroom Spaghetti

noreply@blogger.com (Bern) — Fri, 10 Feb 2012 15:21:00 +0800

Wanted to compliment my pan fried salmon with a pasta, I thought mushroom should go well with salmon so try my hand at making mushroom spaghetti (you can use linguine or tagliatelle or any pasta you like)

Cook some spaghetti as instructed on the package.
In a pan add butter and some olive oil. Chop some onion and garlic and fry them in the pan. Chop up some mushroom, you can use any fresh mushroom you like ie portbello, porcini or white button mushroom.

When onion is soft, add in mushroom and saute til soft.
Next you add in white wine, about a cup. Reduce the wine by half.
Pour in a cup of stock(chicken beef or vegetable) and reduce by half.
Add in butter roux(roux recipe) to thicken and add more flavor to your sauce.
Add in cooked spaghetti and mix well.

Yum!!

Lion’s Head Meatballs

noreply@blogger.com (Bern) — Sat, 14 Jan 2012 17:25:00 +0800

I tried out this recipe and it tasted great, especially the soft cabbage which have soak up all the sauce. Meatball was juicy and tender. Goes well with rice or congee.

Lion’s Head Meatballs

makes 6 large meatballs

1 ½ lbs. ground pork

5 scallions

1 5” knob of ginger, sliced

1/2 cup water chestnuts, coarsely chopped

1/4 tsp white pepper

1/4 cup dark soy sauce, divided

3 tbsp light soy sauce, divided

3 tbsp Shao Xing wine, divided

2 tsps toasted sesame oil

1 large egg, beaten

¼ cup cornstarch, divided

1/2 cup all-purpose flour, for dredging

vegetable oil, for frying

4 cloves garlic, whole

small piece of rock sugar (or about 1 ½ tsp light brown sugar)

4 cups low-sodium chicken stock

12 leaves of napa cabbage, cut into bite-size pieces

6-8 pieces fried tofu puffs (you dou fu)

1/4 cup water

Juice the scallions and the ginger. You will end up with about 3 tbsp of liquid. Set aside. If you end up with more than 3 tbsp of the juice, you can discard the rest. (If you don’t have a juicer, I am afraid you’ll have to smash and dice up the scallions and ginger, then squeeze out as much liquid as possible.)
Finely chop the ground pork for about 20-30 minutes (hint: I use two cleavers!). Chopping the meat changes the texture significantly, and results in incredibly light, creamy meatballs. If you get tired, you can certainly chop the pork for a shorter amount of time. Midway through chopping, moisten the pork with a little of the scallion/ginger juice. Continue chopping. When the juice is absorbed, add a little more juice. Continue until the pork has absorbed all the scallion/ginger juice.
Transfer the pork to a mixing bowl. Mix in the water chestnuts, 2 tbsp cornstarch, white pepper, and 1 tbsp each of dark soy sauce, light soy sauce, Shao Xing wine and 2 tsps sesame oil. Mix in the egg.
Divide the pork into 6 meatballs, ~4 oz. each. Roll each meatball lightly in flour. In a large skillet, heat 1″ of vegetable oil over medium-high heat. Gently lower each meatball into the oil, allowing them to brown and firm up on the bottom before turning. Keep frying until the meatballs are golden brown on all sides, a total of 4 minutes.

In a heavy-bottomed pot, lay the napa cabbage leaves in an even layer on the bottom. Gently place the meatballs on top of the cabbage, then place the tofu (if using) into the pot. Add the garlic and the rock sugar. Pour in the chicken stock, and the remaining dark soy sauce, light soy sauce, and Shao Xing wine.

Cover and simmer on medium-low heat for 1 hour, checking periodically and basting the sauce over the meatballs and tofu. Before serving, make a slurry with the remaining 2 tbsp cornstarch and 1/4 cup water. Add it to the pot, and allow the sauce to bubble and thicken. Serve with rice.

http://www.thecookbookchronicles.com/blog/

Sweet and Sour Pork

noreply@blogger.com (Bern) — Tue, 10 Jan 2012 11:37:00 +0800

Sweet and Sour Pork

Recipe: Sweet and Sour Pork

Ingredients:
1/2 lb. pork tenderloin (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Oil for frying

Marinate:
1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine

Frying Batter:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Sweet and Sour Sauce:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

Method:
Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.

Mix the sweet and sour sauce ingredients well and set aside.

Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.

When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.

Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.

Hawker Legends in Singapopre

noreply@blogger.com (Bern) — Tue, 10 Jan 2012 11:28:00 +0800

The Hawker Legends

Garden Street Kway Chap
Stall 21, Serangoon Garden Market
Opens: 8am to 3pm, closed on Mondays

After arching over his chopping board for half a century, 67-year-old Koh Ah Soon is now
hunchbacked.
He started selling kway chap with his father when he was just 12, in the now non-existent
Garden Street in the Beach Road area. After he moved the stall to Blanco Court in 1980, it
became commonly, but erroneously, called 'Blanco Court kway chap'. It attracted 30-
minute queues and spawned copycat stalls.
Many have tried, but few have achieved, his cleaning and stewing techniques. Pork innards
are stripped of their offensive odour and coaxed into a super smooth and tender
consistency.
He took a short hiatus in 2002 and re-opened in Serangoon Gardens food centre in 2003.
His son, Jason, 32, helps out.

Nam Sing Hokkien Fried Mee
Block 51 Old Airport Road, #01-155J
Opens: 11.30am to 8pm daily

Ng Hock Wah learnt his skills from his father when he was 12 and
set up his own stall in Hougang when he was 17.
Now 58, he says the secret to his noodle dish is the
attention he pays to the stock and his control over the
fire.

Ingredients like prawn shells, ikan bilis, clams and garlic
are added one by one at accorded times. The result is a
taste so rich that he does not need lard, the short cut
used by lesser hawkers.

Ah Chuan Oyster Omelette
TWO IN ONE: Ah Chuan Oyster Omelette boasts both crispy and
mushy textures in one fabulous dish -- PHOTOS: MAKANSUTRA and
DESMOND FOO
Block 22 Toa Payoh 7 #01-25
Opens: 3 to 9pm, closed on Tuesdays

Tan Hun Chua, 59, is the hawker whom other oyster omelette sellers
admit is the one to beat.
Since learning the recipe from his brother more than 30
years ago, he has perfected a dish that boasts both crispy
and mushy textures in one fabulous dish.

He laces his sweet potato flour mixture with a secret
ingredient. He also uses only fat, juicy Korean oysters, and
makes his own chilli sauce.

Hai Sing Ah Balling
Block 335 Smith Street, #02-90
Opens: Noon to 6pm, closed on Sundays

Loh Yeow Seng, 59, started helping at his father's stall in the nowdemo-
lished Ellenborough market, near Clarke Quay, more than 30
years ago.
The average waiting time was one hour because every glutinous rice
ball was hand-made upon each order.
Eschewing machine-made convenience, he still makes them by hand
today, and the difference is clear. The texture of the rice ball is so
smooth that your lips could clamp down on one and it wouldn't stick
to you.

Ah Kow Mushroom Minced Pork Mee
Block 531A Upper Cross Street, #02-43
Opens: 9am to 7pm daily

Cher Hang Peng, 59, has helped his
father dish out this Teochew recipe
since he was 10.
His expertise in noodle-blanching is
awe- inspiring. It's so perfectly cooked that even if you let
the bowl sit for a few minutes, the noodles would not
clump up. Dig them up with your chopsticks and they will
unravel beautifully.
Unlike other stalls that go heavy with the vinegar, he dashes just enough - he uses the
same brand from China's Tianjin which his father used - for a balanced taste of savoury,
spicy and sour.

Haji Kadir & M Baharudeen Sup Tulang
#B1-13/15 Golden Mile Food Centre
Opens: 12.30pm to 1.30am , closed on
alternate Wednesdays

The father of 44-year-old Mohd Iqbal is said
to have invented sup tulang - mutton bone
with marrow stewed in an explosive sauce of
chillies, tomatoes and mutton stock - in the
early 1950s.
In those days, his father threw in a free mutton bone with every
order of mee kuah (spicy noodles). Slowly, customers started
asking for only the mutton bone - and the dish was born.
This Indian-Muslim stall stands out from other tulang vendors for serving
big bones packed with marrow and meat.

Hill Street Fried Kway Teow
Block 16 Bedok South Road, #01-187
Opens: 10.30am to 7.30pm, closed on Mondays

Along with his sister, Ng Chang Siang, 60, helped his father run
the stall when he was 16.
After moving from Hill Street hawker centre to Bedok South a few
years ago, he still draws huge crowds every day with delicious noodles that boast an
impeccable consistency that is neither too moist nor too dry.
It is achieved through his mastery over the flame. Using
a custom-made flat wok which distributes heat evenly
to the noodles, he is able to inject all the flavours of
Chinese sausages, lard and chives into the noodles.

Leng Heng BBQ Seafood & Claypot Deluxe
Stall 6, East Coast Food Village
Opens: 2pm to 1am, closed on alternate Thursdays

Started in 1979, this stall has done what many consider impossible -
offer over 100 items of restaurant-quality
dishes from a tiny hawker unit.
Lee Jim Kim, 55, counts among his signature dishes the duck
and salted vegetable soup ($8 or $16). Stewed for at least 45
minutes, the duck meat practically falls off the bone.

Mattar Road Seafood Barbecue (chairman’s favourite)
Block 51 Old Airport Road, #01-131G
Opens: 3 to 11pm, closed on Tuesdays and Wednesdays

Ng Hung Leng, 58, started out 14
years ago in Mattar Road, the
location that spawned another
famous chilli crab name - No
Signboard Seafood.
But while the latter had gone on
to open swanky restaurants in the
city, he has stayed put in a
hawker centre, selling his
deliciously robust chilli crabs at
$28 per kg.(good and cheap)
(PHOTOS: MAKANSUTRA)
He takes two days off - Tuesdays and Wednesdays - just to make his own chilli paste, a
fiery concoction of chillies, dried shrimps, garlic and shallots.

Meng Kee Satay Bee Hoon
KEE’s SECRET: Meng Kee's satay bee hoon boasts more than 30 herbs and spices.
Stall 17 East Coast Food Village
Opens: 6 to 11.30pm, closed on Tuesdays

Ng Siaw Meng, 57, and his brother
took over a business which their father
founded in 1961.
No other stall comes close to offering a satay gravy that is as smooth or
tasty - it boasts more than 30 herbs and spices and takes three hours
to cook.
Accompanying ingredients like pork, prawns, cuttlefish, kangkong and
beansprouts are also perfectly prepared and presented.
To locate this stall in East Coast Food Village, just look out for the perpetually long queue.

Lau Hong Ser Rojak
#02-14 Dunman Food Centre
Opens: 4.30pm to 1.30am, closed on Sundays

Expect to wait for at least 30 minutes for your dish to be ready.
Lim Khai Ngee, 45, who started learning his
craft from his father 32 years ago,
painstakingly prepares every ingredient upon
each order.
This includes cutting vegetables, grilling taupok and cuttlefish and
mixing the gravy with top-grade shrimp paste from Penang.
Nothing is prepared beforehand.

Shukor Stall
Stall 30, Serangoon Garden Market
Opens: 9.30am to 9.30pm, closed once a month on Thursday

Norhayati Shukor's father invented roti john in 1975 when the stall
was located in Taman Serasi hawker centre, opposite the Botanic
Gardens.
The idea was to attract expatriates who lived in the nearby Cluny
Road area, by pan-frying slices of French loaf with eggs and
onions. But locals grew to love it instead.
Since then, Norhayati, 37, and her brother have introduced
chicken, beef and cheese to the dish to make it a more satisfying
bite.

Tian Tian Hainanese Chicken Rice
Stall 10, Maxwell Food Centre
Opens: 11am to 8pm, closed on Mondays

This is the stall that had American TV chef Anthony Bourdain and
Australian celebrity chef Tetsuya Wakuda raving.
Madam Foo Kui Lian, 56, learnt to cook from
her late brother, a hawker who had perfected
the recipe over many years.
She is fussy about the type of grain she uses,
insisting on the same grade and batch of Thai
fragrant rice every time. As a result, her rice is plump, velvety and
not too oily.
She only uses chickens heavier than 2kg, to ensure the texture is
smooth and tender.

Inspirasi Stall
Block 207 New Upper Changi Road, #01-11
Opens: 12.30 to 9pm daily

Sermi Karjiwalawi, 75, has been
selling soto ayam for several
decades, using her late
husband's Indonesian-style
recipe.
There is no stinting of
ingredients. The deliciously rich soup is made with bones,
coconut milk and secret spices. The chicken pieces are hand-shredded - not cut - to retain
their juicy texture. And the sambal chilli is made fresh at the stall.
Every day, a queue forms at her stall even before she raises the shutters at 12.30pm.

The Hawker Legends
Printed by chairman@rzbaustria.com

Chilli Crab

noreply@blogger.com (Bern) — Sat, 7 Jan 2012 12:53:00 +0800

Chilli Crab

Chilli Crab Recipe

1 kg (2 lb) fresh crab, cleaned and halved
oil for deep frying
4 cloves garlic, finely chopped
5cm (2 in) young ginger, roughly chopped
3 red chillies, finely chopped
¼ cup chilli sauce
¼ cup tomato sauce
1 tbsp sugar
1 tbsp light soy sauce
1 tsp sesame oil
1 cup chicken stock
1 tbsp cornflour, mixed with 3 tbsp water
1 egg, light beaten
salt and pepper to taste
1 spring onion sliced

deep fry the crab in hot oil just until bright red. Remove and set aside and pour out the oil(alternatively if you do not want to deep fry, you can just add more water to sauce and cook crab covered for 10min to reduce sauce.) Put ¼ cup fresh oil into the wok. Heat and add garlic, ginger and chillies. Stir until fragrant then add chilli sauce, tomato sauce, sugar soy sauce and sesame oil. Simmer for 1 min, then season to taste with salt and pepper. Add the fried crab and stir to coat well with sauce. Put in the chicken stock and cook over high heat for 3 mins. Stir thoroughly and thicken with cornflour and egg. Season to taste with salt and pepper and sprinkle with spring onions.

Cha Siew (Chinese BBQ Roasted Pork)

noreply@blogger.com (Bern) — Fri, 6 Jan 2012 23:14:00 +0800

Cha-Siew (Chinese BBQ Roasted Pork)-recipe adapted from Shiokadelicious, in Digital Dishhttp://returnoftheyummy.blogspot.com/
Ingredients

2 lbs pork (leg or shoulder meat preferred)
5 tbsp light soy sauce
5 tbsp maltose (or honey or corn syrup)
4 tbsp white sugar
4 tbsp Shaoxing rice wine
4 tbsp hoisin sauce
3 tbsp dark soy sauce
3 cloves garlic, peeled and smashed
2-inch piece of ginger, sliced into 4 pieces and smashed
red food coloring (optional)

Method

Wash the pork and remove skin and really large chunks of fat.
In a medium saucepan, combine all the marinade ingredients except for the food coloring. Heat this only until the sugar (and maltose, if using) dissolves. If it gets too hot, cool it to room temperature. Add food coloring, if using.
Put the pork in a container that fits it snugly (I just used the plastic bag that it came in from the butcher's), then pour the marinade on top. Let this marinate for at least 4 hours or overnight. Try to ensure that all the surface areas get some marinade.
Remove the pork from the fridge about 40 minutes before cooking, to allow it to return to room temperature.
Preheat the oven to 410°F.
Line a roasting pan with foil (for easy clean up). Place a wire rack on top of the foil. Lay the pork on the rack. Roast in the oven for 15 minutes.
Pour the marinade into a medium saucepan, remove the chunks of garlic and ginger, and heat to boiling, then keep simmering at a low heat to reduce the sauce. It's been sitting with raw pork so you want to make sure to kill all the microbes. Dirty foam will float to the top; skim this off and discard.
After roasting for 15 minutes, baste the pork with the marinade and turn it over. Reduce the heat to 360°F and roast for another 15 minutes. (If you chose to use tenderloin despite my dire warning not to, it might be done now.)
Baste the pork without turning and return to the oven for another 10 minutes. This next part is optional. What I did is, in the last 4 minutes, I put the pork under the broiler, 2 minutes for each side, basting each time. That gave it a nice, pretty charred look that's characteristic of cha-siew.
Remove the pork from the oven. By now the foil will be covered with raised black bits and you'll be very glad you used it. Baste both sides of the meat again with the reduced sauce, and let it sit on the wire rack for 10 minutes undisturbed before slicing. Serve with the sauce.

Crab Bee Hoon

noreply@blogger.com (Bern) — Fri, 6 Jan 2012 13:45:00 +0800

Crab Bee Hoon Soup

Crab Bee Hoon Recipe
Serves 4
Ingredients:
4 Handful of rice noodles (Lasak Type)
2 tablespoons butter
2 cm ginger peeled and sliced thinly
1 cup chicken broth or use chicken stock cube
2 cups water(more if required)
1/2 cup evaporated milk(more if u like)
2 1kg crab, cleaned and cut into pieces
1 bok choy or as much as you prefer
1 tablespoon rice wine
1/2 tablespoon soy sauce
Salt to taste
Spring Onion(Thinly slices) to your liking
Pepper to your liking
Cooking:
Prepare and cook rice noodles as instructed on the packaging. If fresh noodles are from the market just soak in hot water to loosen then drain dry. In a pot, add the butter and saute the ginger. Add the chicken broth and water and bring it to a boil. Add the crab, cover, and cook for 5-8 minutes until the crab turns red and cooked. Add the bok choy, rice wine, soy sauce, and noodles. Bring it to a quick boil then add salt, spring onion, and pepper to your liking and serve immediately.