Monday, 30 March 2015
8 pcs frozen large oysters (defreeze them and set aside 100ml water)
2 stalks spring onions, cut into 5cm length
4 tbsp cooking oil
2 tbsp chinese cooking wine
3 eggs, beaten until foamy, add in 2 tbsp fish sauce
2 tbsp tapioca flour
1 tbsp rice flour
1 tbsp fish sauce
100ml water (from the frozen oyster water)
(mix well the batter)
Coriander leaves/Spring onions
1. Put frying pan in high heat and pour in oil. When oil is hot, pour in half batter to make a thin layer. Cook till brown and crispy.
2. Add in eggs and let it set for awhile then turn it over to cook the other side. Cut it up into smaller pieces and add some oil.
3. Pour in the rest of your batter over the omelette and toss around.
4. Add in the raw oysters and toss until at least half cooked. Add in spring onions the last few seconds before serve.
Wednesday, 11 March 2015
50g ground almond
10g cocoa powder
76g icing sugar
46g egg white
46g icing sugar
|Dip a bit of water on your finger tip, to smooth the surface. Not too wet. Tap it gently.|
|Set aside for 30 minutes.|
|2 types of temperature gave me 2 types of looking. On the right side should be the correct one.|
|I still can't catch the right temperature to make a nice macaron. Will challenge it again!|
- Recipe adapted from Nasi Lemak Lover
250g Plain flour
95ml spinach juice
(I do 1.5 portion of the recipe, just nice for my family)
1. Boil water and cook fresh noodles for 7 mins. Divide into plates and set aside
2. In a pan, heat oil and stir fry marinated pork till cooked. Set aside.
600ml chicken stock (I use 600ml water add in half piece of vegetables cube)
1 Tbsp oyster sauce
2 tsp light soy sauce
1 tsp dark soy sauce
1 tsp salt
2 tsp sugar
1 tsp sesame oil
some corn starch with water.
1. In saucepan, boil the stock with all the sauces for 3 mins.
2. Stir in corn starch to thicken the sauce. Stir in sesame oil.
3. Pour sauce over the cooked noodles. Serve.
1 Threadfin head
1 tomato (slice it)
40g salted vegetables (soak, drain and shred it)
2 dried chinese mushroom (soak till soft and slice it)
1 stalk of leek (wash and slice thin)
1 tbsp Hua Diao wine
1 tsp salt
1 tsp sugar
1 tsp ginger juice
120g tomato paste
1/4 tsp pepper powder
200 litres stock (I use 1/2 chicken cube add into 200 litres of water)
1. Fish head rub with Hua Diao wine, marinate for 10 mins and set aside.
2. Put fish head on steaming plate, put in all the ingredients.
3. Stir the sauce to mix well, pour into a pot to boil, drizzle the sauce over the fish head.
4. Put fish head into a steamer and steam over high heat for 12 mins till cooked, serve.
- Recipe adapted from Heavenly Fish Menu pg. 32.
- Done some slightly changes to the recipe.