Saturday, December 24, 2016

Ma Po Tofu 麻婆豆腐

Mapo tofu is a famous Sichuan dish.  It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. Sichuan peppercorn powder is usually used in this dish.  I have replaced it with black pepper as it is easily available.  Replacing peppercorn powder with black pepper would mean there will not be any numbness or you will not have the ' 麻' feeling.  However, the dish still taste great.

1.  1 box of silken tofu (cut into cubes)
2.  100g minced pork
3.  1 stalk spring onion (chopped)
4.  1 tbsp. hot bean paste
5.  1/2 bowl chicken stock
6.  1 tbsp. minced ginger
7.  1 tbsp. minced garlic
8.  1/2 tsp soy sauce
9.  1/2 tsp sugar
10.  some black pepper
11.  1 tsp sesame oil
12.  cornstarch water (1 tsp cornstarch + some water)

1.  Blanch tofu in boiling water (add some salt to the boiling water)
2.  Stir fry minced pork
3.  Push cooked minced pork to the side of the wok.  Stir fry hot bean paste in the same pot until fragrant and stir in the minced pork.
4.  Add minced ginger and garlic and stir for a while.  Add stock and mix well.
5.  Add tofu and let it simmer for a few minutes.
6.  Add soy sauce, sugar, black pepper and sesame oil and stir gentle.  Simmer for about 2 minutes
7.  Stir in cornstarch water to thicken the broth slightly.
8.  Garnish with spring onion and serve hot.

Monday, November 21, 2016

Fire Cheese Chicken

My dear daughter wanted to cook Korean food.  She goggled and found one she liked...Fire Cheese Chicken.  I was her assistant that day.  She turned out to be a good cook.


1)  300g chicken (cut into cubes)
2)  2 cloves garlic (minced)
3)  1 tsp minced ginger
4)  2 tbsp. gochujiang
5)  1 to 2 tbsp. chilli flakes
6)  mozzarella cheese (you can use any type of cheese available)


1.  Marinate chicken with garlic, ginger, gochujiang, chilli flakes.
2.  Pan fry chicken with a little oil until cook.
3.  Transfer chicken and all the sauce into an oven-safe container.
4.  Top chicken with cheese. 
5.  Baked until cheese melt.

Coffee Pork Chop

Coffee pork chop is so different from sweet and sour pork chop.  I think it can only be found in Singapore....and maybe Malaysia.  I found a recipe from the Meatman website and can't wait to give a try.  However, the recipe calls from instant coffee which I don't have.  I don't buy instant coffee as I find them unhealthy.  I only have coffee powder.  Using my creativity, I modified the recipe by using coffee powder instead of instant coffee.  I have posted two recipes in this blog so that you can compare or try different recipes.


1.  500g pork loin (cut into think slices and tenderize them)
2.  1/2 tsp baking soda
3.  1 egg white
4.  some pepper
5.  some sesame oil
6.  1 tbsp. cornstarch
7.  1 tbsp soy sauce
8.  1 tbsp. sugar
9.  1 tsp salt

Sauce (Meatman version)
  1. 2 packets instant coffee
  2. 1 tbsp brown sugar
  3. 1 tbsp sugar
  4. 1 tbsp minced garlic
  5. 2 tbsp worcestershire sauce
  6. 1 tbsp rice wine
  7. 1 tbsp dark soy sauce
  8. 3 tbsp water
Sauce (My version)

1.  1.5 tsp coffee
2.  3 tbsp sugar
3.  1 tbsp minced garlic
4.  2 tbsp Worcestershire sauce
5.  1 tbsp rice wine
6.  1 tbsp dark soy sauce
7.  3 tbsp water
8.  1 tbsp cornstarch water


Deep Fried Pork Chops
1.  Marinate pork chops with all the ingredients for at least 1 hour.
2.  Deep fry pork chops until golden brown and set aside.

Sauce (My version)
1)  Mix all ingredients (excluding cornstarch water) in a bowl.
2)  Heat the mixture in a pan.
3)  Slowly add cornstarch water into mixture and stir until thickens.
     (If using Meatmen's version, omit this part)
4)  Toss pork chops into mixture.
5)  Serve with coriander.

Sunday, November 6, 2016

Mee Sua Soup 面线汤

My colleague cooked mee sua soup 面线汤 in the office last week.  I was amazed how delicious it was.  I asked her how to manage to cook such delicious mee sua soup with just a pot and a few ingredients.  She told me she only added some dried scallops to plain water and added the mee sua into the broth when it was ready.  Wow....simple right? She told me a secret ingredient she added to dish.  "Fried garlic is a must." she told me.  Fried garlic made the dish extra delicious.  She also added fried whitebait or silver fish 银鱼.  These two ingredients added crunch to the mee sua soup.  I used these two ingredients in my mee sua soup and it was a hit.

Fried garlic

1)  some dried scallop or anchovies
2)  100g minced pork / chicken / beef
3)  3 dried mushrooms
4)  1 stalk spring onions or coriander (chop)
5)  fried garlic
6)  silver fish 银鱼
7)  1 litre of water
8)  Mee Sua 面线

1)  Add dried scallops or anchovies to 1 litre of water and cook for about 60 mins

1)  Marinate minced meat with some light soy sauce, pepper, minced ginger, cornstarch for 10 mins.
2)  Roll into balls
3)  Cook meat in boiling broth

1)  Soak mushroom in water until soft.
2)  Slice mushrooms thinly and sautee with some light soy sauce

Mee Sua
1)  Cook mee sua in broth.  Do not cook for too long as mee sua will turn lumpy.
2)  Serve with spring onion, fried garlic, silver fish, mushroom

Saturday, October 8, 2016

Simple Fried Rice

Anyone can cook fried rice, but not everyone can cook it well.  I have to admit my fried rice was not very tasty.  I wanted to find out what was wrong with the way I fried my rice.  I noticed that the chef would mix egg yolks with rice before frying them and the reason being egg yolks would absorb moisture from rice.  On top of this, every grain of rice would be covered with egg yolks.  I tried this method and my fried rice was a success.  My rice was not lumpy and every grain of rice was covered with egg yolk.  This recipe I am sharing here is the basic for all fried rice.  You can add other ingredients such as carrot, ham, prawns etc.  You can also do the DTF resturant style by topping it with pork chop. 

Ingredients (Serve 2)
1.  2 bowls of cooked rice
2.  2 egg yolks
3.  2 egg whites
4.  1 cup spring onion
5.  2 tbsp soy sauce (adjust to taste)
6.  pepper and sesame oil

1)  Mix rice with egg yolks.
2)  Heat pan with about 2 tbsp oil.  Pour in egg white and scramble.
3)  Add spring onions and stir fry until fragrant.  Set aside.

4)  Fry rice in the same pan. Do not press rice, simply stir fry rice
5)  Add egg white and spring onion.
6)  Add soy sauce, pepper and sesame oil. 
7)  Serve with fried shallots.

Adding other ingredients
Ingredients have to be cooked before hand.  Add them at step 3.

Sunday, October 2, 2016

Banana Chocolate Muffins

Banana chocolate muffins are wonderful for breakfast, tea and maybe midnight snack.  These muffins are moist and not too sweet.  I have added cinnamon in my recipe because I like the taste of cinnamon and cinnamon goes well with bananas.

Ingredients (12 muffins)
1)  210g all purpose flour (about 1 2/3 cup)
2)  2 eggs
3)  100g melted butter
4)  120g sugar
5)  3 ripe bananas
6)  1 tsp baking powder
7)  1/2 tsp baking soda
8)  1/4 tsp salt
9)  1/2 tsp cinnamon (optional)
10)  175g chocolate chips (about 1 cup)

Preheat oven : 200 degree celsius
1.  Mash bananas in a large bowl.  It is good to have some chunks of bananas.

Mash bananas

2)  Pour in the melted butter.

Melted butter and mashed bananas

 3)  Add eggs and give it a good whisk.

4)  Add sugar and mix well..

5)  In another bowl, combine flour, baking powder, baking soda, salt and cinnamon.  Add the dry ingredients into the bowl of wet ingredients and mix well.

Dry ingredients (flour, baking powder, baking soda, salt and cinnamon)

6)  Add 3 tablespoons of flour to the chocolate chips.  This will prevent chocolate chips from sinking to the bottom of the muffins during the process of baking.  Fold in chocolate chips into batter.


6)  Fill muffin liners with batter.  Bake for 18 to 20 minutes in a 200 degree celsius oven.

Friday, September 30, 2016

Chicken Nanban

Chicken Nanban is actually western style food adapted to suit Japanese tastes.  This succulent chicken dish originated in Miyazaki Prefecture.  It is actually fried chicken 'soak' in soy sauce and vinegar sauce and topped with tartar sauce.


1.  400g chicken breast
2.  1 beaten egg yolk
3.  corn flour
4.  salt and pepper

Nanban sauce

1.  1 tbsp soy sauce
2.  1 tbsp vinegar
3.  1 tbsp sugar
4.  2 tbsps. water
5.  1/2 dried red chilli , remove seeds (optional) 

Tartar sauce

1.  1/2 cup diced carrots
2.  1/2 cup diced prickle cucumber
3.  1/2 diced onion
4.  1 hard boiled egg ( cut into small pieces)
5.  1/2 cup mayonnaise
6.  pepper to taste


Nanban Sauce

1.   Combine soy sauce, vinegar, sugar and water into a bowl.  Stir them until sugar dissolves.   

Tartar Sauce

1.  Add salt to chopped onion and let it set for a while.  Squeeze out excess water from the onion, 
2.  Combine carrot, prickle cucumber, onion and egg in a large bowl.
3.  Add mayonnaise and mix well.
4.  Season with pepper.

1.  Butterfly chicken

Butterfly chicken breast
2.  Season chicken with salt and pepper.  Dip chicken into lightly beaten the eggs. Coat chicken with cornflour.
3.  Deep fried chicken until golden brown.  I do not like to use too much oil so I shallow fried my chicken. 
4.  Dip chicken in Nanban sauce.
5.  Top chicken with tartar sauce.  Serve with salad. 

Thursday, September 8, 2016

Sweet Potato and Ginger Dessert Soup 番薯姜糖水

My grandma used to make this dessert.  Whenever, she cooked it, I would always eat more than my share.  I like the warm and slightly spicy taste of the ginger and the nice aroma of pandan leaves.   

1.  1 big sweet potato or 2 medium sweet potatoes (You can use different types of sweet potoates.)
2.  2 to 3 pandan leaves (optional)
3.  2 inches ginger
4.  some rock sugar (adjust to taste)
5.  1.5 litre water

Add caption

1.  Peel, wash and cut sweet potato into chuck.
2.  Mash ginger to bring out the flavour. 
3.  Bring water to boil.  Put ginger, sweet potato and pandan leaves.  Boil for 15 to 20 minutes using medium heat.
4.  Add rock sugar and simmer until sugar dissolves.
5.  Serve hot or cold.

Tuesday, September 6, 2016

Non Baked Coffee Mousse Cake

I wanted to bake a coffee mousse cake.  I know my challenge....that is how to prepare gelatine.  In my first try, the gelatine became lumpy.  My cake did not set in my second try.  Despite two unsuccessful attempts, I was determine to learn how to handle gelatine.  I finally discovered a simple way to deal with the 'innocent looking' gelatine.


1.  10 pieces Graham Crackers  or 5 to 6 pieces  Digestive Biscuits
2.  30g melted unsalted butter
3.  1/2 tsp cinnamon powder (Optional)

1.  8g gelatin
2.  45ml  cold water
3.  12g coffee powder
4.  2 tbsp hot water (to mix with coffee powder)
5.  300ml heavy cream
6.  40g sugar
7.  Cocoa Powder for dusting (optional

Make: 11 cm by 20cm rectangular baking tin / 6 inch ring cake tin

Base (Place a piece of baking paper so that the cake can be removed easily when done.)

1.  Crush biscuits and mix with melted butter and cinnamon powder. 
2.  Lay mixture into a baking tray.  Press mixture down with something heavy or using the back of a spoon until firm.  Place tray in the refrigerator for 30 mins.


1.  Pour cold water into gelatine.  Stir well and allow it to bloom.
2.  Place the bowl of gelatine mixture into a big bowl of hot water.  This will prevent gelatine from turning lumpy.

Mousse Mixture
1.  Mix coffee powder with 2 tbsp of coffee powder.
2.  Pour cream into a large mixing bowl.  Whisk it for about 1 min (medium speed).  Add sugar gradually in 3 parts.  Whisk until it becomes yogurt-like texture. 
3.  Add gelatine and mix well.
4.  Add coffee and mix well.
5.  Pour mixture into baking tray.
6.  Refrigerate cake for at least 3 hours before consuming.
7.  Dust the top of the cake with cocoa powder.

Foolproof Hollandaise Sauce

It is always prefect to top poached eggs with hollandaise sauce.  Here is a foolproof hollandaise sauce recipe for your prefect brunch.


1.  100g unsalted butter
2.  2 egg yolks
3.  1 tbsp lemon
4.  1 tbsp water
5.  a pinch of salt


Step A
1.  Blend egg yolks, lemon juice, water and a pinch of salt.  Set aside.

Step B

1.  Melt  butter in a small pan.  Then transfer the melted butter to a jug or measuring cup.

2.  Pour melted butter gradually into the A in 3 batches.
Add melted butter to eggs and water
3.  Blend until butter is incorporated into the egg yolks.

Smooth hollandaise sauce

Sunday, August 28, 2016

Mini Apple Pie with Sweet Pastry Crust

I like sweet pastry crust as it has a cookie-like texture that is great for apple pie.  To make my pie extra crunchy, I top it with crumble toppings.  This recipe might be time consuming and has quite a number of steps to follow, but it is worth the effort. 


Sweet Pastry Crust

1)  195g flour
2)  110g unsalted butter
3)  50g sugar
4)  1/8 tsp salt
5)  1 egg (beaten)

Apple Fillings

1)  2 apples (slice thinly)
2)  1/4 tsp cinnamon
3)  1 tbsp flour
4)  20g sugar
5)  juice of 1/4 lemon

Crumble Toppings

1)  30g butter
2)  40g flour
3)  20g sugar
4)  1/4 tsp cinnamon

Pre-heat oven  :  200 degree Celsius
Removable Pie Pan  :  15 cm (diameter)

Sweet Pastry Crust

1)  Beat butter until soften

2)  Add sugar and beat until light and fluffy
3)  Add egg gradually and beat until incorporated

4)  Add flour and salt and mix until it can be formed into a ball

5)  Flatten pastry into a disk
6)  Cover with plastic wrap and refrigerate for 15-30 mins.

7)  Mould 1/2 of the dough in a pie pan

Apple Fillings

1)  Slice apples thinly.  Add lemon juice to prevent apples from turning brown.

Apple and Lemon Juice

2)  Add cinnamon, flour and sugar and mix well

3)  Arrange apples into pie pan

Crumble Topping

1)  Rub butter, sugar, flour and cinnamon until it turns grainy

1)  Bake apple pie without toppings in a 200 degree celsius oven for 30 mins

2)  Lay a layer of crumble onto the pie and bake in a 180 degree Celsius oven for 15 mins until toppings turn brown.

Crumble toppings on apple pie

It would be nice eat it with a scoop of ice cream.

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