Monday, 16 February 2015

KoKo Krunch Cookies

This cookies was created for my kiddos so please do not reduce sugar anymore as it is not so sweet at all. This recipe was created not to be oily, so don't expect it to have a creamy and buttery taste. Enjoy!
Ingredients:
140g butter (soften)
90g icing sugar
1 egg (beaten)
220g plain flour (sifted)
1 tsp vanilla essence
some koko krunch

Method:
1. Beat butter and icing sugar.
2. Add in egg and mix well, followed by vanilla essence. Last add in flour and form a soft dough.
3. Shape a small balls and flatten them. Place koko krunch on it. Arrange them on baking tray.
4. Bake in preheated oven at 170 degree for 15mins or cooked.

Thursday, 29 January 2015

Steamed Baby Squids~蒸墨鱼仔

Ingredients:
500g baby squids
some ginger
some spring onions.

Sauce:
3 Tbsp Golden oyster flavour mushroom sauce.
2 Tbsp sesame oil
1 tsp light soya sauce.
*all mix well in a small bowl. Set aside.
*can adjust to your liking.
Method:
1. Wash the squids internal and remove tentacles, cartilage and ink. Try to wash it without removing the heads.
2. Place clean squids on a plate, add in ginger and spring onions and steam it for 4 minutes. Steam over high heat.
3. Remove plate from wok and discard the squid water. Pour over the sauce and serve.


Wednesday, 28 January 2015

香脆和香辣蟹条~Spicy & Non-spicy versions of Crispy Crabstick.

材料:
蟹条 (Li chuan/tasty bite 牌子)
辣椒粉 (housebrand 牌子)
咖喱叶 适量整个过程只用了两张吸油纸。也没吸上多油。
这是辣味的。搅拌辣椒粉和咖喱叶。
Well mix it with chilly powder for spicy version.
用了air fryer整个过程只用了两张吸油纸。也没吸上多油。
Use only 2 kitchen towel and leave not much oil on it. I believe AF does help.

做法:
1. 蟹条退冰后撕开。掩上辣椒粉放些咖喱叶。
2. 火热后一起下油锅炸马上转小火,一会儿转中火。看到大概有点黄就转回小火。炸到金黄色。
3. 我用air fryer 160度 2 到3分钟。逼出油。
4. 冷后再撒上辣椒粉。

*不辣的口味。辣椒粉和咖喱叶可以省了。

Ingredients:
Crabsticks (Li chuan/tasty bites brand from sheng siong)
Chilly powder (housebrand brand)
Some curry leave.

Method:
1. Peel gently and roll it out in a thin layer of crab meat and tear it. Marinate it with some chilly powner and curry leaves.
2. Heat the wok with oil and deep fry it together with leaves. Fry it with low heat. After a minute u may turn to middle heat. After the crabstick turns slightly brown turn to low heat again. Fry until golden brown. Dish up and leave it on the kitchen towel if u do not have a airfryer.
3. After completely cool sprinkle some chilly powder. Keep into a airtight container.


*I use AF to fry at 160c, 2 to 3 mins to extract some oil out.
*for non-spicy can save up the chilly powder and curry leave.

Rice Cooker Tomato Rice

Ingredients: 
Uncooked rice 1 cup (rice cooker cup)
1 tomato (remove stem and cut a cross at the bottom)
come cabbage
some carrots (small cubes)
some chinese sausage (soak and remove skin, fried)
some hotdogs (fried)

Method:
1.Wash rice as usual. Fill water or broth to 1 (marking of your rice cooker)
2. Arrange all ingredients as shown in picture.
3. Mix well and serve.


Inspired Ding Tai Fung Cold Dish

(Had made some changes to the ingredients. At lower cost!)
Ingredients:
160g dried Korean vermicelli, soaked in water to soften
1 pack golden mushroom
1 piece yellow beancurd (tau kwa)
1 green chilly (bell pepper)
1 bunch of spring onion

Seasoning:
4 Tbsp golden oyster flavour mushroom sauce
2 Tbsp sesame oil
4 Tbsp light soya sauce
3 Tbsp rice vinegar
2 Tbsp LA-YU (chiily oil)
2 tsp sugar

Recipe adapted from From My Kitchen < you may click here for original recipe and method.

Friday, 23 January 2015

虾圈 ~ Prawn rolls

材料:肉碎350克 (不要太瘦)
虾10只(去掉肠)
小葱 8粒 (剁碎)
马蹄 4粒(剁粗粒)不放也行
豆腐皮1包(剪大小个人喜欢)
调味料:酱青1茶匙,盐1/2茶匙,麻油2茶匙,玉米粉1茶匙,五香粉1茶匙,胡椒粉1/2茶匙
做法:把全部材料和调味料一起搅拌均匀。
掩最少一个小时放冰箱。
豆腐皮我剪18cm x18cm。大概卷3圈。
大火蒸3分钟。不蒸直接炸也行! 炸到金黄色,切斜即可。


小贴士:
*豆腐皮很咸,调味料不必加多!可以用清洁湿布抹皮就不会那么咸!
*蒸后的虾卷可以收冰箱(结冰隔可放2个星期, 炸之前要完全退冰!)