Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Tuesday, February 28, 2023

Lard Can Be Good For You

Lard oil may not be unhealthy, and can actually be good for you. 

For years, we have been told that natural saturated fats like lard can contribute to heart issues. We were told to change to polyunsaturated fats in vegetable and seed oils. Recent studies have shown that this may not longer hold true. 

Lard is actually one of the best sources of vitamin D, second only to cod liver oil. One tablespoon of lard oil (from pasteurised pigs) can contain up to 1000IU of vitamin D, which is more than the required amount for a day.

Sunday, August 21, 2022

Yeonjeoyukjjim Recipe - Royal Korean Double Cooked Pork Belly With Nuts

Yeonjeoyukjjim, which is Korean for double cooked pork belly with nuts is a royal Korean Joseon dish.

Start by cutting the beancurd into rectangular sized chunks. Pan fry them in a little oil until they are lightly golden brown. Remove and cut them into smaller 2cm cubes and set aside.

Make a sauce mixture by mixing 50ml light soya sauce, 1.5 cups water, 1 tbsp mirin, 1 tbsp honey and white parts from 1 stalk spring onion. Stir well and set aside. 

Friday, August 12, 2022

Tteokgalbi Recipe - Beef Short Ribs With Chestnut Filling

Tteokgalbi has to be one of our favourite beef dishes and recipes. It may require some effort to pull it off but when you do, it is so worth it.

Make the mother sauce first by blending 1 yellow pear, 1 medium onion, 40g peeled garlic, 2 stalks leek, 180ml light soy sauce, 1/4 honey and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day.

Steam 16 peeled chestnuts for around 45 minutes until they are soft enough to be mashed. Use a spoon to mash the chestnuts into a sieve to get chestnut powder. 

Thursday, August 11, 2022

Jjimdak Korean Braised Chicken Recipe

Jjimdak or Korean Braised Chicken as done in a more elegant and refined manner.

Make the mother sauce first by blending 1 yellow pear, 1 medium onion, 40g peeled garlic, 2 stalks leek, 180ml light soy sauce, 1/4 honey and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day.

To make the Jjimdak, sauté a handful of spinach with some perilla seed oil and a pinch of salt in pan until the vegetables are lightly cooked. 

Monday, August 8, 2022

Jeonbokjuk Recipe - Korean Abalone Porridge From Jeju Island

Jeonbokjuk, or Korean abalone porridge is one of the most delicious and comforting porridge that there is.

Soak 1/2 rice cup of glutinous rice in 4 rice cups of water for 1 hour. After an hour, strain the rice and retain the rice water. 

If you prefer to have a thicker consistency, simply reduce the amount of rice water used to 2 or 3 cups instead. We prefer our Jeonbokjuk to be more broth like and not too starchy. 

Friday, August 5, 2022

Char Kway Teow Recipe

Cooking Char Kway Teow at home has never been easier, and it is easier than you think.

Add 1 tbsp lard oil in a wok or pan and turn on flame. Fry 3 cloves of minced garlic and the white bits of scallion in the lard oil until fragrant . Tilt the wok one end so that the garlic can immerse deeply in oil.

Add 1 sliced Chinese sausage or lup cheong to add to the fragrance. Then add 1 cup of beansprouts followed by kway teow for 2 servings. You can add some yellow noodles as well. Stir and mix well.

Thursday, August 4, 2022

Gungjung Tteokbokki Recipe

Gungjung Tteokbokki, a royal court vegetarian dish fit for a Joseon king.

Make the mother sauce first by blending 1 yellow pear ,1 medium onion, 40g peeled garlic, 2 stalks of leek, 180ml light soy sauce, 1/4 honey and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day.

Soak 200g joraengi tteokbokki from @jongga_global in water for 30 minutes before cooking. Fry 3 cloves of thinly sliced garlic chips and set aside.

Friday, October 8, 2021

Bibimbap Recipe

Cook 2 rice cups of Japanese short grain rice in the rice cooker.

Marinate 200g of sliced beef with 2 cloves of minced garlic, 2 tsp light soy sauce, 1 tsp honey, 2 tsp sesame oil and some sesame seeds. 

Slice 1 carrot into very thin strips. Cut 6 shiitake mushrooms into strips. Blanch a handful of Chinese spinach in wok of boiling water for a minute and remove. Squeeze out any excess water. 

Tuesday, October 5, 2021

Tagliatelle Alfredo Recipe With Barilla Chef Andrea Tranchero

Our first Barilla professional series recipe video features an Italian classic, Tagliatelle Alfredo as cooked by Chef Andrea Tranchero. This recipe serves 4 persons.

Start by salting a pot of boiling water with 2 tsp salt until it tastes like saltwater. Boil 250g of tagliatelle pasta from Barilla in the salted water for 7 minutes. After 5 minutes, use a pair of tongs to stir the softened noodles to prevent sticking.

For the Alfredo sauce, use 80g unsalted butter and 160g grated parmigano reggiano. Cut the butter into small cubes and grate the parmigano into a cup to be used later.

Saturday, August 28, 2021

Pandan Chicken Recipe

Chop 400g of boneless chicken into squarish chunks. Make some pandan juice by blending a bunch of pandan leaves with some water. Strain the mixture to get the pandan juice.

Then marinate the chicken with the pandan juice, 2 cloves of minced garlic, 1 tsp coriander powder, 1/2 tsp Sarawak white pepper, 1/2 tbsp fish sauce, 1/2 tbsp light soya, 1.5 tbsp oyster sauce, 1 tsp sugar and 1 tsp sesame oil. Refrigerate for 1 hour.

Saturday, August 14, 2021

Hainanese Chicken Rice Burger Recipe

Start with blitzing 3 shallots, 2 cloves garlic and 6 or 8 slices ginger, basically equal portions of everything into a rempah paste. 

This is the key to getting your rice fragrant. Then lightly fry in oil in a pan for a few minutes until they are golden and aromatic. 

Trust me, your kitchen will smell like an old school Hainanese chicken rice stall.Next take 240g or 2 fillets of boneless chicken leg with skin on and marinate them with 1 tbsp sesame oil, 1 tbsp chinese wine, 1/2 tsp salt, 1 tbsp corn flour and a dash of white pepper. Mix them well and let it rest for half an hour.

Friday, August 13, 2021

Hainanese Chicken Rice Balls Recipe

Hainanese chicken rice may be very common, but chicken rice balls are definitely not. 

We used to frequent the ones at Braddell and Jalan Besar, but the former has closed and the latter was supposed to return again. We haven’t been back since the pandemic so we can’t confirm. There’s another one at Jurong which was alright but somehow the ones we had at Malacca Jonker still reigned supreme. 

The Malacca ones were smaller in size, golf ball sized as opposed to the tennis ball or larger ones found here. And they had a more sticky ketupat texture with a zesty calamansi hit as well. Hence, we made ours using a mixture of different rice grains to get that texture and making ours smaller too.

Sunday, August 1, 2021

Salmon Rice Bowl Recipe

Marinate 300g chopped salmon (into square chunks) with 2 tsp udon/soba sauce and 1 tsp mirin. Mix well with your hands and set aside or refrigerate for 20 to 30 minutes.

In a saucepan over low heat, make a sushi vinegar by adding 2 tbsp rice vinegar, 1 tbsp brown sugar and 1/2 tsp salt. Stir until all everything is dissolved and you get a sushi vinegar solution. Set aside.

Cook 1 rice cup of Japanese rice in a rice cooker. Slowly drizzle the sushi vinegar into the cooked rice and use a spatula to stir and fold the rice lightly to mix the sushi vinegar into the rice.

Sunday, July 18, 2021

San Lou Hor Fun Recipe

Marinate 200g of sliced toman or batang fish with 1 tbsp light soya, white pepper, 1 tbsp Chinese wine and 1 tbsp corn flour. Refrigerate for 1 hour.

In a wok with some oil, fry 2 persons worth of hor fun or kway teow. Season with 1 tsp light soya. Fry for a few minutes until the noodles are evenly coated and glossy. 

Then set aside on the serving plate. This is the first toss, though you can also blanch the noodles, but frying this way is more delicious.

Sunday, July 11, 2021

Sour Plum Chicken Wings Rice Cooker Recipe

Marinate 8 chicken wings with 2 cloves of minced garlic, 1 tsp light soya sauce, 1 tsp oyster sauce, 2 tbsp plum sauce, Sarawak white pepper and 1 tbsp corn flour. 

Mix well and refrigerate for 30 minutes. In the meantime, remove the strings of from 1/2 cup worth of sugar snap peas. Rinse and wash thoroughly.

After 30 minutes, add the sugar snap peas to 1 rice cup of rinsed rice. Followed by 1 chopped tomato. Pour in 220ml water that has been seasoned with 1 tsp light soya sauce.

Sunday, June 27, 2021

Ipoh Hor Fun Recipe

Make the stock by frying 50 prawn heads in a wok with some oil and a handful of white peppercorns. Fry until you get a nice aroma and the prawn heads turn bright red.

Transfer the prawn heads and the accompanying oil into a slow cooker. You may wish to add chicken bones or chicken carcass for more chicken flavour as well. Fill the slow cooker with hot water and let it slow cook for 6 hours.

After 6 hours, strain the stock and add 8 ladles of the stock to a pot. Bring the stock to a boil. Add 150g chicken breast and poach for 20 minutes. Remove the chicken breast after 20 minutes and shred the chicken into thin strips. 

Sunday, June 20, 2021

Bee Tai Mak Recipe - One Pot

In pot with 1 tsp of oil, add 2 cloves of minced garlic and white parts of 3 stalks of scallion. Sauté for a few minutes until fragrant.

Add 100g of minced pork and cook for a few minutes until the pork has turned a brown colour. Season with 1 tbsp fish sauce, Sarawak white pepper and 1/2 tbsp light soya sauce.

Add enough bee tai mak noodles enough for 2 persons. Mix well and add 400ml water. Next add 6 to 8 pieces of packet yong tau foo. We are using fish paste and stuffed tofu yong tau foo here.

Wednesday, June 16, 2021

Potato Minced Pork Rice Cooker Recipe

Marinate 200g of minced pork with 1 tsp light soya sauce, 1 tsp dark soya sauce, 1 tsp oyster sauce and a dash of Sarawak white pepper. Mix well and refrigerate for 30 minutes.

Add 1 tsp dark soya sauce to 220ml water and stir to mix well. Slice 2 medium sized potatoes thinly. Add 2 cloves of minced garlic and white parts from 1 stalk of scallion to 1 cup of rinsed rice.

Add the potatoes, followed by the soya water. Add the marinated minced pork. Set the rice cooker to cook at normal mode and let it cook all the way.

Saturday, June 12, 2021

Preserved Mustard Braised Pork Belly 梅菜扣肉 Recipe

Marinate 300g of chopped pork belly with 1 tbsp dark soya, 1 tbsp Chinese wine, 1 tsp sesame oil, white pepper and 1 tbsp corn flour. Mix well with hands and refrigerate for 1 hour. 

Soak a packet of sweet preserved mustard in water for an hour. Then strain and wash the vegetables to remove excess salt and dirt. Slice the mustard into smaller pieces.

Start to make the dish by frying 2 sticks of cinnamon and a few shards of star anise in a wok with 1 tsp lard oil. Add 1 finely diced shallot and sweat the aromatics for a few minutes.

Friday, June 4, 2021

Ochazuke Unagi Pao Fan Recipe

This is our Japanese inspired take on pao fan. This is so easy to prepare and make as well, and should prove highly comforting on this cold nights.

Start by cutting short slits around the edges of 1 piece of konbu. Add the konbu to a claypot and pour about 700ml water into it. Boil the konbu for about 10 minutes.

After 10 minutes, remove the konbu. Add 1 cup of bonito flakes and 1 cup of Bunashimeiji mushrooms. You can replace with shiitake mushrooms also. Simmer the mixture for around 30 minutes. This will form the dashi broth.