Tamarind Spicy Mid Wing
Ingredients:
600gm mid wings
3 tbsp tamarind paste
1 tbsp dried chilli paste / Thai chilli powder
1 tsp coriander powder
1/2tsp ground black pepper
1/2tsp white pepper
1/2tsp salt
1/2tsp black soy sauce (for color)
3-4 tbsp honey
3-4 tbsp light soy sauce
4 nos shallots (grated)
2 cloves garlic (grated)
1/2 inch turmeric ginger (grated)
3 tbsp olive oil
Method:
1. Mix all ingredients above in ziplock bag and ensure each piece of wing is coated with the marinate.
2. Marinate overnight.
3. Preheat oven at 180c.
4. Line foil/baking paper on baking tray and put a wire rack on top of baking tray.
5. Arrange wings on the wire rack.
6. Grill wings for 20mins before flipping over to grill for another 5mins, and another 5mins at 220c.
7. Remove and serve.
Source : https://www.facebook.com/groups/dailyhomecookmeal/permalink/2515469298713990/
Thursday, February 27, 2020
New York Cheese Cake
Ingredients:
100g oreo crush
50g butter
500g cream cheese (room temperature)
140g castor sugar
4 eggs
30g cornflour
22g lemon juice
1.5 lemon zest
30g milk
130g whipping cream
7" round cake tin
Method:
1. Blend oreo crush.
2. Double boil butter until melted, add into oreo crush, mix well.
3. Line cake tin with oreo mixture, press evenly and chill for 30mins.
4. Beat cream cheese with sugar until smooth.
5. Add egg one after another. (add, mix well then only add in next one)
6. Add in lemon juice and beat well.
7. Add in corn flour and beat well.
8. Add in milk and whipping cream and beat well.
9. Filter the batter and add in lemon zest. Lightly mix well.
10. Pour batter onto oreo crush.
11. Preheat oven and bake using water bath method at 160c (60mins) + 180c (20mins)
12. Remove from oven. Let it cool down and fridge for at least 4hours.
13. Soak knife into hot water, cut the cake, clean the knife with kitchen towel and repeat for each cut.
Source : https://www.facebook.com/groups/jaclynsankitchen/permalink/1616015258551432/
100g oreo crush
50g butter
500g cream cheese (room temperature)
140g castor sugar
4 eggs
30g cornflour
22g lemon juice
1.5 lemon zest
30g milk
130g whipping cream
7" round cake tin
Method:
1. Blend oreo crush.
2. Double boil butter until melted, add into oreo crush, mix well.
3. Line cake tin with oreo mixture, press evenly and chill for 30mins.
4. Beat cream cheese with sugar until smooth.
5. Add egg one after another. (add, mix well then only add in next one)
6. Add in lemon juice and beat well.
7. Add in corn flour and beat well.
8. Add in milk and whipping cream and beat well.
9. Filter the batter and add in lemon zest. Lightly mix well.
10. Pour batter onto oreo crush.
11. Preheat oven and bake using water bath method at 160c (60mins) + 180c (20mins)
12. Remove from oven. Let it cool down and fridge for at least 4hours.
13. Soak knife into hot water, cut the cake, clean the knife with kitchen towel and repeat for each cut.
Source : https://www.facebook.com/groups/jaclynsankitchen/permalink/1616015258551432/
Carrot Cake
Ingredients:
100g roasted walnut
200g carrot strips
200g self-raising flour
175g corn oil
20ml water
200g castor sugar
2 eggs
1/2tsp cinamon powder
1/4tsp nutmeg powder
Cream:
50g unsalted butter (soften)
200g cream cheese (soften)
150g icing sugar
1tsp lemon juice
1/2tsp vanilla essense
Method:
1. Break roasted walnut into smaller pieces.
2. In a bowl, beat egg and sugar until thicken.
3. Add in corn oil, beat until mix well.
4. Fold in self-raising flour.
5. Add in water, roasted walnut and carrot stripes.
6. In a rectangular cake tin, brush some oil and lay with baking paper.
7. Pour in batter and bake at 170c (60mins)
8. Let cake cool and remove from cake tin. Cut cake into 2.
9. Beat cream cheese filling.
10. Top filling in the middle of 2 cakes, and decorate remaining on the top of cake.
11. Chill and serve.
Source: https://www.facebook.com/groups/jaclynsankitchen/permalink/1617042528448705/
100g roasted walnut
200g carrot strips
200g self-raising flour
175g corn oil
20ml water
200g castor sugar
2 eggs
1/2tsp cinamon powder
1/4tsp nutmeg powder
Cream:
50g unsalted butter (soften)
200g cream cheese (soften)
150g icing sugar
1tsp lemon juice
1/2tsp vanilla essense
Method:
1. Break roasted walnut into smaller pieces.
2. In a bowl, beat egg and sugar until thicken.
3. Add in corn oil, beat until mix well.
4. Fold in self-raising flour.
5. Add in water, roasted walnut and carrot stripes.
6. In a rectangular cake tin, brush some oil and lay with baking paper.
7. Pour in batter and bake at 170c (60mins)
8. Let cake cool and remove from cake tin. Cut cake into 2.
9. Beat cream cheese filling.
10. Top filling in the middle of 2 cakes, and decorate remaining on the top of cake.
11. Chill and serve.
Source: https://www.facebook.com/groups/jaclynsankitchen/permalink/1617042528448705/
Hong Kong Style Chee Cheong Fun
Ingredients:
Vietnamese rice paper
Method:
1. Soak vietnamese rice paper for 3 mins.
2. Brush some oil on steaming plate.
3. Place soaked rice paper on the oiled plate, add in preferred ingredients - prawn, meat, spring, etc. and steam for 3mins.
4. Roll up using spatula.
5. Remove to plate.
6. Pour some sauce and garnish with spring onions.
7. Serve with dried chilli oil.
Source : FB
Vietnamese rice paper
Method:
1. Soak vietnamese rice paper for 3 mins.
2. Brush some oil on steaming plate.
3. Place soaked rice paper on the oiled plate, add in preferred ingredients - prawn, meat, spring, etc. and steam for 3mins.
4. Roll up using spatula.
5. Remove to plate.
6. Pour some sauce and garnish with spring onions.
7. Serve with dried chilli oil.
Source : FB
Ayam Perap Mayo
Ingredients:
Chicken
Ginger
Garlic
Mayonis
Oyster Sauce
Sweet sauce
Honey
Chicken Stock
1. Smash ginger and garlic using mortar & pestle.
2. Marinade chicken with all the ingredients for at least 5hrs.
3. Bake or fry.
Source : https://www.mingguanwanita.my/resipi-jilat-jari-ayam-perap-mayo-digoreng-boleh-dibakar-lagi-sedap-1/?fbclid=IwAR2olYQy9C1oulOODU8LAStzk-abTjlFVq5PgOX66eVhs4X3qrtQyib8fqc
Chicken
Ginger
Garlic
Mayonis
Oyster Sauce
Sweet sauce
Honey
Chicken Stock
1. Smash ginger and garlic using mortar & pestle.
2. Marinade chicken with all the ingredients for at least 5hrs.
3. Bake or fry.
Source : https://www.mingguanwanita.my/resipi-jilat-jari-ayam-perap-mayo-digoreng-boleh-dibakar-lagi-sedap-1/?fbclid=IwAR2olYQy9C1oulOODU8LAStzk-abTjlFVq5PgOX66eVhs4X3qrtQyib8fqc
Spaghetti alle Vongole
Spaghetti alle Vongole
Ingredients:
1kg of clams
Spaghetti/Linguine
2 tbsp butter
Dried chilli flakes
2 cloves of garlic (sliced)
2 cups of white wine (preferred Bianco brand)
salt & black pepper
bunch of Italian parsley (chopped)
Method:
1. Wash and scrub clams in a large bowl of salted water to purge out the sand from the clams.
2. Boil a large pot of water and add 3-4 tsp of salt when water is bubbling. Cook until pasta is done and set aside.
3. In a large pan, melt butter and add in chilli flakes and garlic.
4. Once aromatic smells released, add in clams and white wine. Keep the heat high.
5. Cover pan for 2mins or until clams are opened.
*Do not overcook the clams.
6. You can choose to remove the clams or just leave them inside while you add in the pasta.
7. Add in some pasta water and keep high heat and toss the pasta well.
8. Garnish with parsley.
Source : http://www.bearnakedfood.com/2014/08/08/spaghetti-alle-vongole-2/?fbclid=IwAR3a9YHZKe77yaKlrQ1fata-NzfhAP7ISqvbw7SR4dN4DUAbnByAPEjrSqc
Ingredients:
1kg of clams
Spaghetti/Linguine
2 tbsp butter
Dried chilli flakes
2 cloves of garlic (sliced)
2 cups of white wine (preferred Bianco brand)
salt & black pepper
bunch of Italian parsley (chopped)
Method:
1. Wash and scrub clams in a large bowl of salted water to purge out the sand from the clams.
2. Boil a large pot of water and add 3-4 tsp of salt when water is bubbling. Cook until pasta is done and set aside.
3. In a large pan, melt butter and add in chilli flakes and garlic.
4. Once aromatic smells released, add in clams and white wine. Keep the heat high.
5. Cover pan for 2mins or until clams are opened.
*Do not overcook the clams.
6. You can choose to remove the clams or just leave them inside while you add in the pasta.
7. Add in some pasta water and keep high heat and toss the pasta well.
8. Garnish with parsley.
Source : http://www.bearnakedfood.com/2014/08/08/spaghetti-alle-vongole-2/?fbclid=IwAR3a9YHZKe77yaKlrQ1fata-NzfhAP7ISqvbw7SR4dN4DUAbnByAPEjrSqc
Thai Style Tofu
Thai Style Tofu
泰式炸豆腐
Ingredients:
4 pcs tofu (cut into small pieces)
1 cucumber
1 carrot
2 onions
3-4pcs chillies
cornflour
sesame (optional - roast)
Sauce:
5 tbsp Thai Sauce
2 tbsp tomato sauce
1 tbsp lemon/lime juice
sugar
Method:
1. Cucumber, carrot, onions & chillies cut into strips.
2. Mix all ingredients for sauce and put aside.
3. Dip tofu with cornflour and fried until golden brown.
4. Arrange tofu on plate, garnish with all vegetables and pour sauce on top.
5. Garnish with some sesame.
Source : http://www.happysharingteam.com/show/863301?fbclid=IwAR3l_tQvxD9GcIrOGTV5yCcIs38MF2WhLPYkySiJmkQ-mex6XCTEMoMY8eU
泰式炸豆腐
Ingredients:
4 pcs tofu (cut into small pieces)
1 cucumber
1 carrot
2 onions
3-4pcs chillies
cornflour
sesame (optional - roast)
Sauce:
5 tbsp Thai Sauce
2 tbsp tomato sauce
1 tbsp lemon/lime juice
sugar
Method:
1. Cucumber, carrot, onions & chillies cut into strips.
2. Mix all ingredients for sauce and put aside.
3. Dip tofu with cornflour and fried until golden brown.
4. Arrange tofu on plate, garnish with all vegetables and pour sauce on top.
5. Garnish with some sesame.
Source : http://www.happysharingteam.com/show/863301?fbclid=IwAR3l_tQvxD9GcIrOGTV5yCcIs38MF2WhLPYkySiJmkQ-mex6XCTEMoMY8eU
Monday, February 24, 2020
Tuesday, February 11, 2020
Nam Yu Fried Chicken
Nam Yu Fried Chicken
南乳炸鸡
Ingredients:
1 kg chicken wings
A)
1tsp salt
1tsp sugar
1tbsp minced garlic
1/2tsp five spices powder
B)
1 egg
1tbsp corn flour
1tbsp all purpose flour
2tbsp rice flour
1tbsp oyster sauce
2tbsp sesame oil
1tbsp cooking wine
3 pcs red beancurd
Method:
1. Clean chicken wings and chop into 2 pieces each.
2. Mix ingredients A with chicken wings, rub and mix well.
3. Add in ingredients B, rub and mix well.
4. Keep chicken wings into fridge for at least 1 hour.
5. Heat oil in wok, fry at low heat for 5mins.
6. Turn into high heat and fry till cooked.
7. Dish up and serve.
Source : https://mobile.facebook.com/story.php?story_fbid=348696782257769&id=344156792711768&_rdc=1&_rdr
南乳炸鸡
Ingredients:
1 kg chicken wings
A)
1tsp salt
1tsp sugar
1tbsp minced garlic
1/2tsp five spices powder
B)
1 egg
1tbsp corn flour
1tbsp all purpose flour
2tbsp rice flour
1tbsp oyster sauce
2tbsp sesame oil
1tbsp cooking wine
3 pcs red beancurd
Method:
1. Clean chicken wings and chop into 2 pieces each.
2. Mix ingredients A with chicken wings, rub and mix well.
3. Add in ingredients B, rub and mix well.
4. Keep chicken wings into fridge for at least 1 hour.
5. Heat oil in wok, fry at low heat for 5mins.
6. Turn into high heat and fry till cooked.
7. Dish up and serve.
Source : https://mobile.facebook.com/story.php?story_fbid=348696782257769&id=344156792711768&_rdc=1&_rdr
Wednesday, February 5, 2020
Sambal Belacan
Sambal Belacan
叁巴巴拉煎
Ingredients:
1 thumbsize belacan
3 big green chillies
4 big red chillies
5 bird eyes chillies
3 candle nuts (make chilli paste creamer)
5 calamansi lime
1/2tsp fermented shrimp (optional, if omit, then replace with salt)
pinch of salt
1tbsp sugar
Method:
1. On heated pan, use medium high heat to dry roast the belacan for around 2-3mins.
2. Cut all ingredients into small pieces and place into blender.
3. Juice out the calamansi lime, cut the leftover calamansi skin (about 1/6 of one calamansi) and add into blender.
4. May add in little of cold water to smoothen the blend.
5. Blend till fine and done.
Source : http://ptttube.com/watch25605.html?fbclid=IwAR0NShqfVx37ANRYCXFDjKTwWb-xyRBuHsWpigKzUvAF9JHcvxbVWG5Er-Y
叁巴巴拉煎
Ingredients:
1 thumbsize belacan
3 big green chillies
4 big red chillies
5 bird eyes chillies
3 candle nuts (make chilli paste creamer)
5 calamansi lime
1/2tsp fermented shrimp (optional, if omit, then replace with salt)
pinch of salt
1tbsp sugar
Method:
1. On heated pan, use medium high heat to dry roast the belacan for around 2-3mins.
2. Cut all ingredients into small pieces and place into blender.
3. Juice out the calamansi lime, cut the leftover calamansi skin (about 1/6 of one calamansi) and add into blender.
4. May add in little of cold water to smoothen the blend.
5. Blend till fine and done.
Source : http://ptttube.com/watch25605.html?fbclid=IwAR0NShqfVx37ANRYCXFDjKTwWb-xyRBuHsWpigKzUvAF9JHcvxbVWG5Er-Y
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