Fish Finger

Ingredients :

Flour (100g)

Egg x 1

Breadcrumbs (100g)

Dory Fish (Cut into finger sized - 600g)

Salt (5g)

Crushed black pepper corn (2g)

Lemon Juice (Half of the lemon)
Sugar (5g)

Lea & Perrins Sauce (as shown in the pic) 

Method : 
Cut the fish into finger size and season the fish finger with salt, crushed blackpepper corn, lemon juice ,L&P sauce and sugar. Keep in the refrigerator for an hour. 


Beat the eggs.


Breading method :
Coat the fish fingers with flour, then coat it in the beaten eggs. Lastly, coat em with breadcrumbs.


Keep refrigerated one hour before frying. 


Deep fry in a pot of hot oil or a deep fryer @ 180 - 185 degree celcius.


Then serve it with chili sauce / tartar sauce / any other sauce as per your liking.


This is a great snack, which i like it a lot! 
Note : Make sure the fish is fresh!

Macaroni & Tuna Salad

Ingredients :

Macaroni pasta (250g)

Tuna in Oil (drained - 50g)

Green capsicum (thinly sliced - 20g)

Red capsicum (thinly sliced -20g)

Onion x 1 (sliced)

Parsley (chopped -5g)

Vinaigrette (instructions will be shown below)

Salt , blackpepper and sugar

Vinaigrette ingredients :

Soy bean oil (60ml)

sugar (20g)

White vinegar (30ml)

Salt (a pinch)

Shallots (chopped - 10g)

Instructions for Vinaigrette :

Combine all the ingredients above and mix well, until it is dissolved. And taste.

Macaroni & Tuna salad :

Cook the pasta, cool it down in cold water. Drain and toss with a little oil.

Mix tuna, red and green capsicum, onions, parsley, vinaigrette, macaroni and season it with salt, pepper and sugar. And serve it cool. Garnish it with diced tomato.

Enjoy your meal.

Hamburger

Ingredients :

Onions (Chopped 50g)

Butter (25g)

Beef / Chicken (Minced 500g)

White pepper powder (7g)

Salt (7g)

Egg x 3

Bread Crumbs (125g)

Water (50ml)

Sugar (7g)

Chicken Stock Powder (15g)

Burger buns x 5

Cucumber Half (Sliced)

Tomato x 1 (Sliced)

Iceberg lettuce 

Mayonnaise (100g)

Chili sauce (100g)

Instructions for burger patties (80g per patty):

Saute onion with butter, then allow to cool. Add minced chicken / beef, water, salt, white pepper powder, sugar and chicken stock and mix well. 

Divide into even pieces and wet your hands to flatten the shape and round it with the hand. Then freeze them down.

Heat the butter in pan and fry the patty on both sides, followed by garnishing the bun and sandwich each of them in between. Apply butter on buns, then placed em on the pan to golden brownish colour.

And there you go, it is ready. 

Serve with some mayonnaise and chili sauce or tomato sauce as per your flavor + cucumber, tomato, etc as you prefer. 

Yam Rice + Lotus Root

Ingredients for Yam Rice:

Rice (250g)

Water / Chicken Stock (500ml)

Yam (50g - diced small)

Chinese Mushroom (20g - Diced small)

Dried shrimps (20g)

Shallot (Sliced - 50g)

Chicken Meat (cubed -100g)

Dark Soya Sauce (half a tsp)

Light Soya Sauce (1 and a half tbsp)

White pepper powder (quarter tsp)

Sugar (1 tsp)

Salt (Half tsp)

Chicken Stock Powder (1tsp)

Garlic (chopped -20g)

Msg (1 tsp)

Oil (3 tbsp)

Procedures :

Soak rice with water for 30 mins, then drain off the water.

Start by saute-ing the garlic, shallots, dried shrimps until fragrant. Add in chicken, chinese mushrooms, yam and rice, continue to stir. Add in seasoning - dark soya sauce, light soya sauce, white pepper powder, sugar, salt, msg, chicken stock / water and chicken stock powder. Cover with low heat and cook for 20-30mins. 

Garnish with spring onions & serve it hot.

Note : If the rice is hard, add in a little chicken stock / water, and continue to cook. Please check it, half way while cooking. 

Ingredients for Lotus Root :

Lotus root (thinly sliced - 100g)

Chicken meat (sliced - 100g)

Spring onions (5g - cut into 3cm length)

Water (half laddle)

Dried shrimps (5g - soak)

Dark soya sauce (qtr tbsp)

Msg (qtr tsp)

Salt (qtr tsp)

White pepper powder (qtr tsp)

Garlic (15g)

Sugar (qtr tsp)

Chinese wine (1 tsp - Optional)

Ginger juice (1 tsp - Optional)

Method :

Blanch / boil the sliced lotus root for 30 secs. 

Saute chicken meat, with dried shrimps until fragrant. Pour in water, add in lotus root and seasoning (dark soya sauce, msg, salt, white pepper powder, sugar, chinese wine and ginger juice).

It is ready to be served, sprinkle spring onions on it and you could serve it together with yam rice.

Sponge Cake

Ingredients :

Eggs x 10

Sugar (300g)

Cake emulsifier / stabilizer - Quick 75 (25g) 
[pic shown below]

Water (50ml)

Soft flour (300g)
Soy oil / Corn Oil (50ml)

Instructions :

Cream egg, sugar, Quick 75 and water till fluffy and light. 

Note : Test the batter, by lifting a portion up with a whisk and try drawing on the mixture; it mustn't be sinked in, and that shows it is ready. If it sinks, continue whisking until you get the correct texture. 

Pour the mixture into a cake ring and bake with temperature of 180 degree celcius for 30 mins. 

Note : After baking, turn the sponge cake upside down on a baking tray to avoid sinking in the center.

Use a cake tester / satay stick to test whether the cake is ready / cooked. If it comes out clean, then the cake is ready to be served. Otherwise, continue baking it for a little while more until it is ready, by testing it again.

Garlic Breads

This is the soft garlic bread from Tong Kee Confectionary. It is filled with chopped garlic from the inside. I like it when its toasted hot and slight crunchy on the top, immediately eating it after removing it from the oven. It's just so good! 

And this is the hard garlic bread also from Tong Kee Confectionary. The bread is empty inside, as you could see that the garlic are topped over the bread. This is good too when its hot, its crunchy from the outside and soft from the inside. However, the garlic spread are not as much as the soft ones. You might need strong teeth to chew this! Lol.. 

Pumpkin Soup

Ingredients :


Pumpkin (medium diced)
Onion (diced)
Celery (diced)
Leek (diced)
Butter
Chicken stock
Salt
Crushed blackpepper corn


Method :


Heat up pot, and add in the butter saute with the diced onions , celery, leek and pumpkin. Stir it for a while, 3-5 mins. Then add in the chicken stock, let it boil for 10-15 mins. 


When it it already boiled, cool the stock and then blend it till it becomes smooth. 


Heat it up and add salt and pepper to taste. Serve it hot!

Aglio Olio Spaghetti

Ingredients :


Garlic (finely chopped)
Beef bacon (roughly chopped)
Sausage (sliced)
Red & Green Capsicum (finely sliced)
Dried chili (finely chopped)
Chicken powder
Salt 
Spaghetti
Butter


Method : 
Saute the garlic with butter in medium heat until its golden in colour. Add in the other ingredients together; sausages, red & green capsicums & the beef bacons. Saute em till they give some flavorful aroma. Add in the dried chili now, followed by the cooked spaghetti. And there you go, its ready to be served, with some salt and chicken powder to taste. Add some olive oil too. 


To cooked the spaghetti :
Take a bunch of spaghetti depending on the number of servings needed, boil it in a pot of boiling water with a pinch of salt and a bit of added oil in the water itself.

Shihlin Town Happy Ricebox

This food was taken by my sister at Shihlin Taiwan Food Kiosk. Accordingly, it tasted good with its flavorful aroma of spices, but somehow its a little salty. Well, she finished the whole plate all by herself. 

Hmm... I have personally tried the fried chicken and i find it rather strong in flavor. If it's slightly lesser in flavor then i guess it would be perfect, however i would prefer the chicken to be more tender and juicier, and smooth, but well, i never had the chance to taste such of a kind yet. 

I would rate the fried chicken 5 out of 10. I think i prefer the one from pasar malam more, fried chicken nuggets! And i would usually request for only the chili pepper as flavoring.

Garlic + Herb Fried Potatoes

Fried Garlic Potatoes


Ingredients :


Cleaned Small potatoes 3-4 pcs (Cut into few halves)
Garlic 3-4 cloves (finely minced)
Bit - Salt + Black Pepper
Herbs : Parsley, Tarragon, Chives (finely minced)
Vegetables Oil

First of all, pour in some vegetables oil (not too much-its not deep fry) to heat, put the cut potatoes into the pan and fry it.


When its almost 70% cooked, add in some garlic, make sure there's still some little of oil so that the garlic is not gonna stick onto the pan, else if you are using non stick pan, then its fine.

I use a "kuali" pan instead of the flat-pan.

Fry for a while - 1min and add in the herbs + salt & black pepper together, some of you would like to try using rosemary instead, of the ones stated above. I personally dont quite like rosemary, so i didnt use it.


Stir till u smell some strong aroma coming out from the pan; its just like cooking some chinese dishes. Make sure that the potatoes are fully cooked, use a fork to test by poking into the potatoes. If it manages to go in, means the food is ready to be served.

My sis and i finished the whole bowl of potatoes.

Enjoy your meal.

Red + Kidney Bean Soup

Red + Kidney Bean Soup / Tong Shui

Ingredients :

Small red beans

Kidney beans - I got the organic ones

Sugars

Pandan leaves

Small red beans, can find it in any indian / chinese shops / even at shopping centres.

Large kidney beans. Soak this for a couple of hours before cooking / overnight. 

 I got this from Cold Storage - organic kidney beans.

 The boiled red + kidney bean soup / tong shui.

Instructions : Firstly, wash the pandan leaves clean. Place kidney beans in after pandan leaves are boiled. Test kidney bean if its softer, say 70%-80% cooked, and then add in small red beans to boil in together. Add in sugar to taste, i make it less sweet, i put about 6-7 tablespoon - our metal rice spoon size. You can switch the fire off, after its all soft. Pls make sure that the beans are still intact and not crushed up. Its best if you could add some dried orange peels. It will make the "tong shui" taste even better.

My bowls of Red Bean Tong Shui.

It can help to supplement some irons / red blood to the body. As a natural supplement, which can be found from natural food.

 :-)