Friday, December 2, 2016

Clams & White Wine Linguine with Pesto Sauce

青醬白酒蛤蠣義大利麵

Bunch of linguine

12-15 clams

1/4 cup of white wine

1 tbsp pesto sauce (refer recipe for pesto sauce)

3 cloves of garlic (minced)

1/2 onion (slice)

1 small chilli (minced)

Olive oil

Salt

Pepper

1. Add in olive oil, salt & linguine into boiling water & cook for 12mins. Set aside.

2. In a pan, fry garlic, onion & chilli till fragrant.

3. Add in clam & white wine, boil & add in pesto sauce.

4. Add in linguine, sprinkle pepper & salt and mix together.

Source : https://www.how-living.com/?p=17679 (How Living 美味生活)

Pesto Sauce

基礎青醬

100-150ml Olive oil
100gm Pine nuts (fry for more fragrance)
175gm Basil (Thai/Sweet Basil)
5 cloves Garlic (minced)
3 tbsp Parmesan cheese
Pinch of black pepper
Pinch of salt
Lemon juice

1. Add in pine nuts, garlic, pepper & salt into food processor and minced it.
2. Press out water from basil & remove stem, keep only soft leaf.
3. Add basil into food processor and mix with step 1.
4. Add in olive oil & parmesan cheese, process again.
5. Once done, squeeze in lemon juice, mix with spoon.
6. Remove and pour into bottle and keep for use.

Source: https://www.how-living.com/?p=16481

Wednesday, November 30, 2016

Thai Style Steamed Fish

泰式蒸鱼

Fish

1 lime - green (press out juice)

Minced:
3 cloves garlic
2 small chillies
1 plant of coriander

Sauce:
1 tbsp fish sauce
1 tbsp water
1 tbsp sugar

1. Boil water. Place fish on rack and steam for 6mins.
2. Remove fish and pour away water from fish.
3. Add in sauce & minced ingredient to fish.
4. Steam on high heat for 1-2mins.
5. Remove and add in lime juice.

Source: http://bibinews.com/?post=28393

Sunday, October 9, 2016

Pork Ribs with Dried Chillies and Onion

辣焖排骨

800gm pork ribs,cut into pieces
1 onion, peeled & cut wedges
5 dried chilles

Marinade:
1/4 tsp pepper
1/2 tsp salt
1/2 tsp sesame oil
2 tbsp plain flour
2 tbsp cornstarch

Seasoning:
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
600ml water

2 stalks spring onion, cut into short length

1. Marinade pork ribs for 30mins.
2. Deep fried pork ribs in hot oil until golden brown, dish & put aside.
3. Leave 1 tbsp oil, saute onion & dried chillies until aromatic.
4. Add pork ribs, seasoning & bring to boil.
5. Lower heat & simmer for 20mins.
6. Add spring onion & stir well.

Source: 爱回家吃饭食谱 (page 37)

Monday, October 3, 2016

Eggplants with Minced Meat & Thai Basil

鱼香茄子

1 Eggplant (cut small)
1/2 chillies (sliced)
Thai Basil
2 cloves garlic (sliced)
1.5 tbsp Spicy Bean Paste
Soy sauce to taste
Little cornstarch mix with water

1. Deep fried eggplants in hot oil for 10secs, remove and put aside. Eggplants will remain in nice purple color.
2. In wok, add in little oil from remaining fried eggplants oil.
3. Add in chillies & garlic.
4. Add in minced meat till meat is 90% cooked.
5. Add back eggplant from step 1.
6. Add in little soy sauce, stir-fried quickly, add in spicy bean paste & little water.
7. Add in large amount of thai basil leaves & mix well and off heat.
9. Add in cornstarch to thicken the sauce.

Source: https://www.facebook.com/hanahomefood/videos/1166310376763777/

Thursday, September 29, 2016

Nyonya Stewed Pork Ribs with Bean Paste (Taucheo)

娘惹焖排骨

Ingredients:

450g pork spare ribs
10 shallots (skin peeled)
5 fresh red chilies (seeded and sliced lengthwise)
4 cups water
3 tbsp taucheo/bean paste (smashed with a mortar and pestle)
1 tbsp tamarind pulp (soaked in 1/4 cup water, extract the juice)
1 1/2 tsp sugar (or to taste)
Salt to taste

Method:

1. Heat up a stew pot with 4 cups of water and bring it to boil.
2. Add shallots, chilies, and pork ribs into the water.
3. Add taucheo (bean paste) and bring it to boil.
4. Lower heat to medium or low and cover with a lid and slowly stew the ribs for 1 hour or so, or until the meat becomes really tender.
5. Add tamarind juice, sugar, and salt to taste.
6. If it’s not sour enough, add more water to the tamarind pulp and extract more juice.

Cook’s Note:

Nyonya stewed pork ribs should taste salty (from the bean paste), sour (from the tamarind juice), and sweet (from the sweet taste of pork ribs and shallots). It should also taste a little spicy from the red chilies. The taste develops overnight and it’s even better the next day.

Source: http://rasamalaysia.com/nyonya-stewed-pork-ribs/#8mVYBz7APUHeKBAu.99

Saturday, September 24, 2016

Thai Style BBQ Pork

泰式叉烧

600gm pork belly
3 blades kaffir lime leaf (finely shredded)
1 tbsp chopped garlic

Seasoning (mix well)
1 tbsp oyster sauce
6 tbsp caster sugar （细砂糖）
1 tbsp Shaoxing wine
2 tbsp fish sauce
1 tsp dark sauce

1. Rinse pork belly and skinless, cut into thickly strips.
2. Mix seasoning mixture, shredded kaffir lime leaf & chopped garlic, marinate 1 hour or overnight in fridge.
3. Preheat oven at 200C, arrange marinated pork belly on a roasting rack (put roasting tray under the rack), roast for 20-30mins until pork are cooked through and golden brown on both sides.
4. Remove from oven and cut into slices.
5. Simmer remaining marinated sauce on hot wok until thicken.
6. Remove and pour sauce over pork belly & serve.

Pig Stomach Soup

猪肚汤

1 Pig stomach
200gm pork/pork ribs
1 tbsp white pepper (crushed)
Cornflour
Salt
Asam Jawa

Stomach Cleaning:
1. Wash and cut out oil (yellow & white parts)
2. Add i cornflour and massage & rinse off.
3. Add in salt and massage & rinse off.
4. Repeat step 2 & 3 few times.
5. Add in asam jawa, massage and rinse off.
6. Pan-fry stomach and make sure no more smell.

1. Add all ingredients (stomach, pork & pepper) into slowcooker and cook for 3 hrs.
2. Add salt when done.
3. Serve.

Saturday, July 2, 2016

Rice Cooker Chicken Rice

饭锅鸡饭

1 chicken drumstick
1 tbsp oyster sauce
1/2 tbsp soy sauce
1/2 tsp Shaoxing wine
1/2 tsp sesame oil
1/4 tsp salt
(Mix all together & marinate for 2-3hrs in container with lid/zipper bag)

Chilli Sauce
2 red chillies (de-seeded)
1 chilli padi (no need to de-seed)
4 cloves garlic
1.5pc ginger
1 tbsp chicken stock
1/2tsp rice vinegar
1 tsp sugar to taste
1 lime juice
(Blend all, season with sugar, salt or seasoning powder if needed)

Garlic Sauce
25gm peeled garlic (young ginger)
1.5 peeled shallots (optional)
1/2 tsp sesame oil
1/2 tbsp peanut oil/chicken oil (chicken oil=oil come out from chicken skin/fats when fry in pan)
1 tbsp chicken stock
1 tsp sugar to taste
1/4 tsp salt
(Blend all, add more sugar if the ginger taste too sharp)

1 cup of rice
1 slice of ginger
3 cloves chopped garlic
3 chopped shallots
1tbsp margerine
pinch of chicken stock/mushroom powder
2-3pcs of pandan leave (wash & tie a knot)
sufficient water like cooking rice as usual
Fried garlic/shallots
Spring onions (for garnish)

1. Press cook button on rice cooker. Add in margerine, chopped garlic, chopped shallots, ginger, mix & close lid for 8-10mins. Give a few stirs from time to time.
2. Add in rice, chicken stock, water & stir till all ingredients evenly mix & turn off rice cooker.
3. Array marinated chicken on top (discard gravy from marinated chicken).
4. Add in pandan leave & on rice cooker & cook as usual.
5. Once done, leave everyting remain in rice cooker for 5 mins.
6. Remove chicken and chop into pieces.
7. Garnish with fried garlic/shallots with oil, light soy sauce, sweet soy sauce & spring onion.

Source: Chicken rice (Selinna Teoh-TARC friend)
: Chilli Sauce http://www.noobcook.com/chicken-rice-chilli-sauce/2/

Wednesday, June 29, 2016

Swiss Grilled Pork Ribs

Swiss Grilled Pork Ribs

瑞士烤排骨

INGREDIENTS
300gm Pork ribs
1 big onion (cut onions into slice)
1 big potato (peel off skin & cut into wedges)
3 gloves garlic (chopped)
5 shallots (chopped)
10gm butter (1 tsp)

SAUCE
1/2tbsp curry powder
1/2tbsp tomato ketchup
1/4tsp salt
1/4tsp sugar
150ml water with chicken stock

MARINADE
1/2tbsp soy sauce
1/2tbsp corn flour
1/4tsp sugar
1.4tsp salt
pinch of pepper

1. Marinate pork ribs and set aside for 2 hours.
2. Heat a pot of oil. Deep fry pork ribs for about 4 mins or until golden brown & remove.
3. Deep fry potato till golden brown & remove.
4. Quick fry onion in oil & remove.
5. Heat up 3tbsp of oil& stir fry chopped garlic & shallots until fragrant.
6. Add in sauce & bring to boil.
7. Add in pork ribs, potato & onion. Cook over medium heat for 10mins. Remove & transfer to baking tray.
8. Spread butter on top, put into preheated oven at 200C & bake for 20mins until surface turns into light golden brown.

Saturday, June 11, 2016

Char Siew (Chinese BBQ Pork)

蜜汁椰糖叉烧

Marinate (at least 3hrs)
Pork slice (250gm) 五花肉 remove skin
4clove garlic (remove skin & smash)
1/4 tsp five spice powder
1/4 tsp dark soy sauce
1/2 tbsp Shaoxing wine
1 tbsp oyster sauce
1 tbsp soy sauce
25gm Coconut sugar (shattered)
*soy suace, dark sauce & coconut sugar can be adjusted based on preference

1/2 tbsp cooking oil
300ml water (sufficient to cover meat)

1. Heat up oil, lightly fry each side of the meat.
2. Add in water to cover meat & remaining marinated sauce.
3. Cook with medium heat till water start boiling, turn to low heat.
4. Stir/change side of meat from time to time, cook till sauce thicken (ard 45mins).
5. Remove some of the sauce (keep for sauce while eating with rice later)
6. Cook till char siew start to burn.
7. Remove & cut into small piece.

Source: FB 郑宝燕

Cheesy Tuna Sandwich

Cheesy Tuna Sandwich

吞拿芝士三明治

TUNA MIX
1 can Ayam Brand Chilli Tuna
1 bunch Chinese Parsley/Coriander (minced)
1 clove garlic (minced)
1 small red onion (diced)
1/2 lime (squeeze for juice)
salt to taste
black pepper to taste

Cheese slice
Tomato Slice
Lettuce
Bread

1. Preheat oven to 180c.
2. Mix tuna mix in bowl.
3. Spread tuna mix on top of bread & top with cheese slice.
4. Put bread (with tuna & another empty slice) into oven, toast for 7mins.
5. Top with lettuce & tomato
6. Enjoy!

Sunday, April 24, 2016

马甲线

每周三次，一个月给你凹凸有致的身材

（动画教学）

你知道马甲线是什么吗?马甲线其实就是女生肚脐两旁的两条肌肉线条，像穿了马甲一样凹下去，所以被称为“马甲线”。现在的潮流是什么？不仅美，还要美得精致，美得健康！是女神，就亮马甲线！

这篇练习计划，每周需要你抽出三次练习机会，一个月给你凹凸有致的身材.
第一天
今天先从简单一些的体式开始，每个动作都要做标准才可以！如果实在做不标准，那就尽你最大能力地做吧！不要小看这个练习，一个好的开始非常重要，会为你后来的难度升级打下良好基础~
每个动作1分钟，动作间休息10秒。你可以多做几个循环哦！
【one】