Tag Archives: recipe

Prawns and pork ribs noodles

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Prawns and pork ribs noodles

One of my favorite to have in hawker center. The broth is full of sweetness and umami from the prawns, perfect combination with noodles. An awesome meal all by itself!

I have collected and stored a good amount of prawn heads and shells in the freezer and now it’s time for it to shine!

Tips: Wash your prawns before un-shelling and do not rinse the prawns heads and shell again. We want the goodness from the prawns heads that give the broth all it’s awesome flavors.

Cooking time: About 1 hr 15 mins
Serve: 2-3 person
Ingredients
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Broth
Heads and shells of about 500g of prawns
4-6 unshelled prawns
300g of prime pork ribs
50g of dried anchovies (ikan bilis)
50g of dried prawns (hei bee)
3 cloves of chopped garlic
1 star anise
4 dried cloves
8 black peppercorns
1 tbs of dark soy sauce
2 tsp of brown sugar
1 tsp of salt
1 tsp of ground white pepper
3 tsp of cooking oil
2 liter of water

Ready to serve
200g of yellow noodles
Handful of kang kong or water spinach
Some sliced fish cakes

1) Blanch the pork ribs in hot boiling water for about 2 mins, then rinse in running tap water and set aside.

2) In a deep frying pan, heat the cooking oil over medium heat, stir fry the dried anchovies and dried prawns for 2-3 mins, then add in the chopped garlic and stir fry for another 3 mins.

3) Add in the prawn heads and shells, stir fry for about 10 mins until fragrant and brown bits can be seen on the shells.

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4) Transfer the stir fry to a soup pot (optional – my frying pan is not deep enough to hold all the water). Use some water to deglaze the frying pan and add to the soup pot.

5) Pour in the remaining water and bring it to a boil. Once boiled, add in all the other ingredients (Star anise, cloves, peppercorns, sugar, salt, white pepper, black soy sauce and pork ribs). Mix well and boiled for 1 min.

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5) Then simmer on low heat for 1 hour until the pork ribs is tender. Stir and press down with a spatula once in a while, to maximize extraction of flavors.

6) When the broth is ready, remove the pork ribs and save it for later. Prepare another pot with a sieve over it, pour in the broth and catch the residue that has done its job. Place it over low heat and cooked the prawns in the broth. Now is a good time to add more sugar or salt to taste / to your liking.

7) Blanch the yellow noodles and kang kong. Place it in a bowl together with the pork ribs, prawns and fish cakes. Ladle the broth into the bowl.

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So worth the effort to make it your own!

Condiments that goes well
Fresh cut chilies in light soy sauce
Thai shrimp chili paste

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Bought the Thai shrimp chilies paste from Bangkok. Anyone going to Bangkok, definitely add this to your must buy list! But be warn, it’s spicy!

Using a food processor to finely chopped into powder. A perfect combination!

Simply delicious!

Dorot Tikka masala chicken

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I am trying out the Dorot tikka masala chicken marinating sauce. This cost SGD7.50 and there are 5 frozen bar of sauce.20131130-150644.jpg
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With 3 skinless and boneless chicken thighs, marinate with 2 bar of sauce for 30mins, then pan-fried until brown.
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I like that the sauce is individually frozen, just pop out the sauce whenever I need and it taste amazing. I would marinate the chicken longer than the 30mins or even overnight to get the full flavor into the chicken.

Fried rice with tikka masala chicken bento
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Simply delicious!

Brazilian cheese buns

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I am following the recipe from The Domestic Man.

Ingredients
1 1/2 cups tapioca starch
1/4 cup cream
1/4 cup water
(I used 1/2 cup milk instead of cream and water combo)
1 tbsp butter
1/2 tsp salt
1 egg, beaten
1/2 cup grated hard cheese: parmesan, shard cheddar, etc.
(I used Parmesan and Mozeralla cheese).

Directions
– Preheat oven to 200 degrees C.
– Heat the milk, butter and salt in the pot until the butter melted.
– Put the tapioca starch in a large bowl, pour in the warm milk mixture and mix well. My  mixture becomes very sticky.

– Add in the beaten eggs to the mixture and kneed with hands. (My mixture is still in liquid form so I’m still mixing with my spatula, oh no, I think I messed up!)

– Add in the cheese and mix well.
I can’t roll it into balls, as my mixture is still very liquidly.

So I used a small muffin tray instead.

Then in they go into the oven for 15 mins. *finger cross*

I am surprised! The magic happened in the oven, puffed up my liquidly mixture into cute little balls.

Yield: 19 small buns

Once you start, you can’t stop! So cheesy and chewy!
Best eaten  when its warm. It became tough the next day.

 

Simply delicious!

Vegetarian Bibimbap (Korean mixed rice)

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I love bibimbap serve in sizzling hot clay pot. The sizzling hot clay pot is going to create rice crisp on the side of the pot that is divine. But since I don’t have a clay pot, I will serve in a large bowl for easy mixing and it is equally tasty.
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Finely sliced a carrot, half a cucumber, green chillies, spring onions and set aside until ready to serve.

In a shallow pan, add a tbs of olive oil, 3 cloves of finely chopped garlic and over medium heat stir fry for a minute. Add in sliced shiitake mushrooms and a pinch of salt. The salt will draw out moisture from the mushrooms, stir fry until the moisture evaporated and starts to sizzle. Then I add a tbs of soy sauce and stir fry until the mushrooms caramelized, that is, the sides of the mushroom turns brownish.

Chef Anne Burrell always said:” Brown food taste good! Yeah!” I love this quote.

In a small bowl, prepare the mouthwatering ‘red sauce’. Half cup of Gochujang (Korean hot pepper paste), 1 tbs of honey, 1 tbs of soy sauce, 1 tbs of sesame oil and 1 tbs of toasted white sesame seeds.

Fry a sunny side egg.

Arrange all the prepared ingredient in a large bowl and enjoy!

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Mixed rice

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Homemade kimchi side dish

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Simply delicious!

Eight treasure porridge

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This bag of eight treasure porridge have been sitting in my pantry since my last trip to Beijing. Time to serve it up!

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Lotus roots seems like a good combination! Bring up to a boil, then on low heat, simmer for about an hour. Stir occasionally.

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Add in light soy sauce to taste. I love to have porridge with a can of braised peanuts and sour pickled mustard.

Bon appetit!

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Simply delicious!

BBQ Chicken sandwich

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BBQ Chicken sandwich

Have some BBQ chicken thighs in the fridge from the meal prep that I did last Sunday. Wouldn’t it be great for a sandwich?

I toasted 2 slices of walnut wholemeal bread in the oven while I slice some cherry tomatoes and cucumber.

Here is the fun part … Assemble all the goodness together!

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Spread some mayo and mustard on each slice of bread. First layer of caramelized onions, follow by chicken, cucumber slices and tomato slices. Top it up with my favorite sweet chillies sauce.

Voilà

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It is awesome with all the wonderful flavors that goes so well together. The cucumber & tomato gives it so much freshness. An the slightly toasted walnuts on the bread gives it extra texture and crunch! *So satisfying*

Simply delicious!