Cantonese Cabbage Rice

粵式包菜饭

This is a very nutritious one-pot meal. 

Main Ingredients

2 cups Thai Ho Mali rice (I use the rice measuring cup that comes with rice cooker)

50g dried shrimps 

3-4 dried Shiitake mushrooms 

200g sliced pork (I bought the cut of meat called "不见天", bu jian tian)

8 leaves of cabbage (tear/cut into small pieces, buy the flat variety of cabbage)

8 small onions (to make crispy shallots as toppings)

2 cloves of garlic (minced/chopped)

Method

1. Soak the dried shrimps and mushrooms in separate bowls for at least one hour. Once the shrimps are soft, drain them and reserve the liquid. Once the mushrooms are rehydrated, squeeze out the water and reserve the liquid. Then cut away the stems and cut the mushrooms into thin slices. Filter the liquid from soaking the dried shrimps and mushrooms, and measure them. Top up with more water to make 440ml which will be used to cook the rice.

Note: As the cabbage leaves will release water during cooking, we need to reduce the total amount of water to cook the rice. Guideline is around 73% to 75% of the usual amount of water. In this recipe, I reduced the water from 600ml (normal amount to cook 2 cups of rice) to 440ml.

2. Wash the cabbage leaves, tear/cut them into small pieces and set aside. 

3. Marinate the pork slices with 1 teaspoon salt, 1 teaspoon corn flour, dashes of white pepper and 1 teaspoon cooking oil (to prevent the pork from clumping together).

4. Cut the onions into very thin slices and set aside.

5. Wash the rice and drain the water. Put the rice in the pot/rice cooker and set aside (do not cook yet).

6. Add sufficient oil (around 4-5 tablespoons) in the wok and fry the onions under low heat until golden brown. Remove the shallots from wok.

7. Using the remaining oil in the wok, fry the shrimps under medium-low heat until fragrant. Then add in the garlic and stir fry for 1 minute. Add in the mushrooms and stir fry for another minute. Pour in the reserved water (from step 1) and bring to boil. Turn off the fire. Transfer the mixture to the rice. Do not stir the rice.

8. Place the cabbage into the rice pot/cooker, followed by the pork slices. Cover the pot/cooker and start to cook the rice as per normal.

9. Once rice is cooked, add 1 tablespoon of dark soy sauce and 1 teaspoon of sesame oil. Use a pair of chopsticks to stir the rice and the ingredients. 

10. Serve hot with spring onion, crispy shallots and sliced chilli.

Korean Roast Chicken

韩式烤鸡

I adapted this recipe from Korean Chef Maangchi.

Ingredients

1 chicken (about 1.3kg)

1.5 tablespoon extra virgin olive oil

1.5 tablespoon unsalted butter (melted)

3/4 teaspoon salt

1/4 teaspoon ground black pepper

2 garlic cloves (minced)

Method

1. Clean chicken, rub salt all over the skin and wash away the salt. Dab chicken dry with kitchen towel.

2. Prepare the chicken rub by mixing olive oil, butter, salt, garlic and black pepper in a bowl. 

3. Rub the chicken (including the cavity) with the oil mixture (step 2 above). Keep the remaining oil mixture for use later.

4. Preheat the oven to 175 deg cel. Line an oven tray with aluminium foil for easy cleaning later. Put a roasting rack on the tray and the chicken on the roasting rack.

5. Roast the chicken, breast side facing up) for 40mins. 

6. Remove chicken from oven and brush the chicken with oil mixture. Flip the chicken (back of chicken facing up) and brush with oil mixture. Roast for another 20 minutes.

7. Remove chicken from oven and brush with more oil. Flip the chicken over (breast side facing up) and brush with more oil. Roast for 20 minutes.

8. Rest chicken for 15 minutes before serving.

Sambal Stingray

叁峇魔鬼鱼

Ingredients

1 slice of stingray (550g)

A few pieces of banana leaves ( blanched in hot water for a minute)

A few pieces of tumeric leaves (blanched in hot water forca minute)

140g shallots

5 cloves garlic

40g dried shrimps (chopped into small pieces, then soaked for 30minutes)

Dried chilli (around 10 pieces, increase/reduce quantity depending on the spiciness you want, de-seed and rehydrate for 30minutes)

Fresh chilli (around 5 pieces, increase/reduce quantity depending on the spiciness you want, de-seed)

3 stalks of lemongrass (white/tender part only, about 5-6 cm from the base/roots, cut into small pieces)

3g belachan (toasted in wok until dried and crumbly)

5g galangal (blue ginger)

10g tumeric (yellow ginger)

6 candlenuts

2 tablespoon brown sugar

Juice from 6 limes

Method

1. Use mortar and pestle to pound shallots and garlic until they are broken and fine. Transfer the meshed shallots and garlic to the wok.

2. Place the rest of the spices (chilli, candlenut, lemongrass, toasted belachan, galangal, tumeric) into the mortar and pound until you get a paste.

3. Add one tablespoon of oil into wok. Stir fry shallots and garlic mix until fragrant.

4. Add the paste from step 2 into wok. Stir fry for 5 minutes or until the oil is released from the lemongrass and chilli. If you are using a lot of chilli, stir fry until the paste turn dark red. Turn off heat.

5. In a separate wok/pan, add 2 tablespoon oil and stir fry the shrimps until frangrant. Then add the shrimps (including the oil) to the wok with the spice paste (also called "rempah"). Turn on heat to medium and mix until well combined. 

6. Add lime juice to the rempah and mix in. Add brown sugar and mix in. Do a taste test and adjust seasoning (e.g. salt, lime juice). Turn off heat.

7. Lay the banana leaf in the wok/pan, and place the tumeric leaf on the banana leaf. Spread 1/3 of the rempah on the tumeric leaf. Place the stingray on the rempah. Cover the wok and grilled for 5 to 8 minutes under medium heat. 

8. Prepare another banana leaf and place tumeric leaf on top. Spread 1/3 of the rempah on the leaf. Once step 7 is done, transfer the stingray to this set of banana and tumeric leaves. Flip the stingray so that the side that was cooked with the rempah in step 7 is facing up. Coat the remaining 1/3 rempah on the stingray. Cover the wok and turn on heat to medium. Grill for 5 to 8 minutes. Insert a chopstick/skewer into the thickest part of the stingray flesh to check that the meat is cooked (if your stingray is thick, you need to increase the cooking time).

7. Transfer the stingray (including banana/tumeric leaves to serving plate and serve hot.

Stir Fry Eggplant

香炒茄子

Ingredients

2 eggplants

50g minced pork

1 tablespoon minced garlic

1 red chilli (de-seed and cut into thin slices)

1 tablespoon sake

1/2 tablespoon oyster sauce

1/2 tablespoon dark soy sauce

1/4 salt

Dashes of black pepper

100ml water

Method

1: Wash and cut eggplants into strips of 2 inches. Soak them in water (with some salt) to prevent oxidation.

2. Heat up wok with 3 tablespoon oil until almost smoking. Drain eggplants and dab dry with kitchen towel. Then add eggplants into wok and deep fry under medium-high heat for 1 minute. Remove eggplants from wok and set aside.

3. Leave a tablespoon of oil in wok. Saute garlic under medium heat. Add in chilli and stir fry for a minute.

4. Add in minced meat, salt and pepper, and stir fry until meat is cooked through.

5. Add sake to the meat and stir fry until moisture is gone.

6. Add oyster sauce, dark soy sauce and water to the meat, and mix well. 

7. Add eggplant and mix in. Reduce heat to low and simmer for 1 minute. Turn off heat. 

8. Garnish with spring onion (optional) and serve hot.

Chinese Fried Pork Chop

海南猪排

Ingredients

4 slices of pork fillet (around 500g)

Marinade: 1 tablespoon Chinese wine, 1 tablespoon light soy sauce, 1/4 teaspoon salt, dashes of white pepper, 1 egg

Coating: 8 pieces of cream crackers, crushed/ground to fine crumbs (alternative - 6 tablespoon of semolina flour or breadcrumbs)

Method

1. Beat the pork fillet (both sides) with a meat mallet (or back of knife/chopper) to thin them out.

2. Marinate the pork fillet for at least 1 hour.

3. Heat oil in wok to 180 degree celcius. Coat the pork fillet with the cream cracker crumbs (or semolina) and slide into hot oil. Fry till golden (2 to 3 minutes) and transfer to rack to drain excess oil. Repeat until all pork fillet have been fried.

Char Kway Teow

 炒粿条

This is a very popular dish in hawker centres and food courts in Singapore. Also commonly sold in the street side hawkers in Malaysia. I actually learnt to cook this dish from a hawker in Endau Rompin, Malaysia. 

Ingredients

600g yellow and flat rice noodles

2 tablespoon minced garlic

12 pieces of big prawns, de-shelled and de-veined (optional)

1 large egg

3 handful of bean sprouts (soaked in water to make them crunchy)

5 stalks of chives (cut to 2 inch length)

3 tablespoons of crispy pork lard (refer to my post here on how to make them)

blood cockles (optional)

fish cake (optional)

Seasoning: 1 teaspoon fish sauce, 3 tablespoon dark sweet soy sauce (I use "ABC" brand), 1 tablespoon dark soy sauce, 1/4 teaspoon salt, chilli paste (optional)

Method

1. Heat the wok until it is smoking, then turn off the fire.

2. Add one tablespoon pork lard (or cooking) oil into the wok, followed by the minced garlic. Quickly stir fry the garlic for a few seconds.

3. Add the prawns and stir fry quickly for a few seconds. 

4. Add the yellow noodles, sprinkle 1 tablespoon water on the noodles and give the quick stir to mix the noodles with the prawns. Add the flat rice noodles and turn on the fire to high heat.

5. Add the seasoning and give a quick stir to evenly coat the noodles with the seasoning.

6. Crack the egg and add it directly into the wok. Wait for about 15 seconds before scrambling the egg with the noodles. Add in blood cockles if using and stir fry for a few seconds.

7. Drain the bean sprouts and add them into the wok together with chives, followed by sprinkling 1 tablespoon water. Quickly mix the bean sprouts and chives with the noodles.

8. Dish out onto a plate and serve. Top with crispy pork lard.

Cream Cheese Bun 2 (with egg)

 芝士餐包

Chanced upon this recipe as I have some balance cream cheese in my fridge. Gave it a try as it is slightly different from the cream cheese bun in my earlier post. This is also very soft and fluffy even on the next day.

Recipe from Apron.

Ingredients

50g cream cheese (I increased to 60g)

300g bread flour

30g sugar

1/2 teaspoon salt

5g instant yeast

150g warm milk (I reduced 10g as my egg is large (58g) 

1 egg (50g)

1 spoonful of love

Method

1. Put all ingredients (except salt) into stand mixer and knead for 5mins. Kneading time is only a guide as it may differ depending on mixer and brand of flour used. I am using SPAR mixer and dough hook with speed 1.

2. Add salt and knead for another 10mins or until you get window pane (which indicates that the dough is fully kneaded) whichever is earlier.

3. Lightly grease a bowl with olive oil and transfer dough to it. Cover the bowl and let it proof at room temperature for 1 hour or until double in size, whichever is earlier. 

4. Meanwhile, line your baking tin with parchment paper. 

5. After 1st proofing, punch down the dough and divide into small pieces. I divided the 640g dough into 12 pieces and shape them into balls to fit my 28cm x 5cm x 19cm pan. Rest the balls for 15 mins. After that, reshape into balls, cover and let it proof at room temperature for 1 hour.

6. 15mins before end of 2nd proofing, preheat oven to 180 deg cel. Bake the buns at 180 deg cel for 15mins.

Basic Scones

司康 / 比司吉

These scones are wonderfully buttery and flaky. They are sweet enough to be eaten on their own without jam, butter or clotted cream. 

Ingredients:

180g plain flour

1.5 teaspoon baking powder

1 tablespoon sugar

1/8 teaspoon salt

50g unsalted butter (cold and just out from fridge, cut into small pieces)

100-110g cold whipping cream (just out from fridge)

Method:

1. Sieve flour with baking powder into mixing bowl. Add sugar and salt and mix roughly with a fork.

2. Add cold butter and use your fingers to quickly but gently rub the butter into the flour until the mix looks like breadcrumbs.

3. Add whipping cream and use fork to mix until dough just come together (ok to have small bits of flour).

4. Turn the dough to lightly floured tabletop and use hands to lightly press and level the dough to about 2 to 3cm thick Do not over mix.

5. Wrap the dough with cling wrap and chill in fridge for 30minutes.

6. Cut the scones to your favourite shape (round, square or triangle) or lightly shape with hands. If you use a cookie cutter, gather the trimmings together and lightly press/level again to cut more scones.

7. Arrange scones on a lightly greased tray and brush with olive oil (or milk). Bake at 190C for 20 mins or until golden brown. Transfer to wire rack to cool.

Good with a cup of cofee or tea. 😋

Fluffy Pumpkin Buns

 南瓜餐包

If you have leftover pumpkin in your fridge, you have to make this bun. They are so pillowy soft and yummy.

Ingredients:

260g bread flour 

20g cake flour 

3g instant yeast 

90g steamed and mashed pumpkin

30g unrefined brown sugar

6g milk powder 

80g whipping cream 

35g water (pls do not dump all in)

2.5g salt 

10g unsalted butter softened

Method:

1. Mix flours, yeast, pumpkin, sugar, whipping cream, milk powder together. Add in water slowly and knead until a soft dough is formed.

2. Add in butter and salt and continue to knead until window pane. Shape the dough into a ball and place in lightly oiled container. Cover with clingwrap or plastic and proof for 40-45minutes or until double in size. 

3. De-gas, divide into 9 portions, roll into balls and benchrest for 10 minutes.

4. Reshape the dough into balls and put into baking tin. Cover with clingwrap or plastic and proof until for 30 minutes or until double in size.

5. Apply egg/milk wash if you like. Bake in preheated oven at 180c for 15-20minutes or until golden brown.

6. Transfer to cooling rack to cool down. ENJOY!

Pork Steak

猪肉排

Came across this pork chop recipe from FoodNatics. It is so good I have been cooking it at least once a month.

Ingredient

2 pieces of pork steak (1 inch thick)

Brine: 800ml water, 2 dried bay leaves, 6 garlic cloves (smashed, with skin), 1 tablespoon salt, 1 teaspoon soy sauce and 1 teaspoon freshly ground black pepper. 

Marinade: 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon paprika, 1 tablespoon cooking oil

Method

1. Prepare brine by boiling for 5 minutes. Then leave to cool to room temperature.

2. Place the pork steaks into the brine and soak overnight in fridge or at least 30 minutes.

3. Remove the pork steaks from the brine and dab dry with kitchen towel. Discard the brine solution. 

4. Prepare the marinade and mix it well. Brush the pork steak with the marinade. Set aside for at least 1 hour.

5. Heat up the heavy iron skillet until it is smoking. Add a tablespoon of oil and lower flame to medium heat. Place the pork steaks into the skillet and fry each side of the steak until the edges are nicely browned and crisp.

6. Transfer the steak to serving plate and top with salad and french fries. ENJOY!