Tuesday, August 24, 2010

Tau Kee With Minced Pork

2 taukee (soaked and cut into 2 inches length)
1/2 cup black fungus
10 dried chinese mushroom (soaked)
10 dried lily buds
1/2 cup minced pork
1/2 cup glass noodle
4 cloves garlic

1 tbsp light soya sauce
1 tsp sesame oil
1/4 tsp salt
1/4 tsp white pepper
1 tsp cornflour

2 tbsp dark soya sauce
2 tbsp light soya sauce
1 tbsp oyster sauce
salt, sugar and white pepper to taste
400ml water
1 tsp cornflour

1. Saute garlic until aromatic.
2. Stir in minced pork and keep stirring until minced pork is cooked.
3. Add in mushroom and stir fry for 5 minutes until fragrant.
4. Add in black fungus, lily buds and tau kee.
5. Pour in water and seasoning. Let it simmer for 30 minutes under slow fire.
6. Add in glass noodle, then cook for another 5 minutes.

Monday, August 16, 2010

Duck Porridge

2 roasted duck drumstick (shredded)
1 cup rice
ginger (finely sliced)
1 stalk spring onion (chopped)

2 tbsp dark soya sauce
4 tbsp light soya sauce
1 tbsp oyster sauce
1 chicken stock cube
salt and white pepper to taste

coriander leave
fried shallots

1. Fry the shallots until golden brown then set aside.
2. Shred the meat from roasted duck drumstick, then put the drumstick bone in the boiling water.
3. Add in rice and ginger.
4. Once the porridge is cooked, add in seasoning and shredded duck meat.
5. Let it simmer for another 20 minutes on low fire. When done, the soup should be thick.
6. Stir in chopped spring onion.
7. Garnish with fried shallots and coriander leaves.

Sunday, August 15, 2010

Pork and Potatoes Stew

1/2 bowl ground pork
2 big potatoes
1 onion
1 spring onion (finely sliced)

1 tsp sesame oil
1/4 tsp white pepper
1 tbsp cornflour
1 tbsp light soya sauce
1 1/2 tbsp chopped shallots
1 1/2 tbsp chopped garlic

1-2 tbsp dark soya sauce
4 tbsp light soya sauce
1 tbsp oyster sauce
salt and sugar to taste
200ml water
1 tsp cornflour

1. Marinate the ground pork for 30 minutes.
2. Boil unpeeled potatoes until they are tender. Then peeled the potatoes and cut into bite-sized.
3. Shape the meat by rolling the ground pork into small meatballs.
4. Fry the meatballs until golden brown colour. Set aside.
5. Saute onion until aromatic.
6. Add in potatoes and meatball.
7. Add in seasoning and cook over a low fire. Let it simmer for 20 minutes or until the gravy turns thick.
8. Garnish with spring onion before serving.

Saturday, August 14, 2010

Homemade Okonomiyaki

100g okonomiyaki flour
2 eggs
100ml water
cabbage (shredded)
3 pieces Ayamas Chicken Meatloaf/ham (cut into 1 inch wide strips)

brown okonomiyaki sauce (included in the okonomiyaki set)
green seaweed flakes(included in the okonomiyaki set)
dried bonito flakes

1. Whisk okonomiyaki flour, eggs and water in a bowl.
2. Add the cabbage into the batter and mix well.
3. Heat oil in a frying pan.
4. Pour the batter in the center of the pan and spread the batter into a circle.
5. Place the ham/bacon on top of the batter.
6. When the bottom surface turn into golden brown colour, flip it over to cook another side.
7. Serve it on plate, garnish with brown okonomiyaki sauce, mayonnaise, dried bonito flakes and green seaweed flakes.