Friday, July 21, 2017

Kueh Sarlat

Love this Nonya Kueh Sarlat to bits! 100% natural colourings extracted from blue pea flowers and fresh pandan leaves! I've blessed half of the kueh to my neighbour and she told me its really yummy! The remaining half was polished up by my kids and hubby....and I only managed to savour one piece only. ^0^ 

Pretty white and blue marbling! 

Vibrant green pandan custard layer after steaming


Glutinous rice layer
  • 300gm glutinous rice, rinsed
  • 200ml Ayam brand lite coconut milk
  • 1 tsp salt
  • 2 blades pandan leaves, cut into sections
  • 30 blue butterfly pea flower
  • 100ml water
Pandan custard layer
  • 3 medium eggs
  • 200ml Ayam brand coconut cream
  • 150gm fine sugar
  • 100ml concentrated pandan juice
  • 10gm corn flour
  • 30gm plain flour

  1. Combine water and bluepea flower and bring to boil. Simmer on low heat for 5 mins. Turn off heat and steep for 10 mins. Strain the mixture and set aside to cool.
  2. Meanwhile rinse the glutinous rice thoroughly till water runs clear. Drain well and divide the glutinous rice into 3 parts. Place 2 parts in a bowl and add water to submerge the grains completely. Add bluepea flower juice into the remaining 1 part. Top up with more water if necessary to that all grains are covered in the blue liquid.
  3. Allow the soaked glutinous rice to sit overnight. 
  4. On the actual day of cooking, drain the glutinous rice and spread out onto two separate steaming dish. Shred the pandan leaves slightly and place between the rice grains.
  5. Add salt to coconut milk and mix well. Divide the coconut milk into 3 parts. Drizzle 2 parts into the white grains and 1 part into the blue rice. Stir well to combine coconut milk with the rice grains. Steam the rice over high heat for 20 mins.
  6. Meanwhile, prepare the pandan custard layer. In a mixing bowl, whisk eggs and sugar together. Add in coconut milk and pandan juice. Stir in corn flour and plain flour and whisk till smooth and free of lumps. Strain the mixture into a heat proof bowl. Set aside.
  7. When the rice is done steaming, combine the both rice into a greased 7" square pan (lined with banana for ease of unmoulding) and press down firmly with a back of a metal spoon. Place the tin into a steamer and turn on heat on medium low flame.
  8. Cook the pandan custard over bain-marie. Stir continuously until custard just begins to thicken. Pour the custard mixture over the rice layer and steam over very low heat  until the custard sets, which takes about 30mins. 
  9. Leave the kueh to cool completely before unmoulding and slicing.
recipe ref :

Can you see the texture of the pandan custard? Its really soft and smooth! nom..nom..nom...

Thursday, July 20, 2017

Cooking with "Dancing Chef" : Hainanese Chicken Rice Paste and Laksa Paste

Thanks again Singapore Homecooks and Dancing Chef for the free sampling of their delicious Chicken Rice Paste and Laksa Paste! No I'm not cooking the traditional Hainanese chicken rice or the usual laksa! Its actually really easy to incorporate these paste into your daily cooking. Check out below on how I've created 2 dishes using the Chicken Rice Paste and Laksa Paste now!

Hainanese Chicken Pot Pie

Chicken rice flavour meat fillings without rice added...hahaha....Really love the combination of this savoury and creamy chicken filling top with golden crisp puff pastry! Do give it a try to this Chinese style chicken pot pie if you want a change from the usual western version one. ^0^ 

Hainanese Chicken Pot Pie
  • 500gm boneless & skinless chicken thigh meat
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp ginger juice
  • 1 tbsp Chinese wine
  • 1 tbsp sesame oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 ribs celery, diced
  • 1 stalk lemongrass, used lower section, lightly bruised
  • 2 pandan leaves, knotted
  • 1 stalk spring onion, sliced
  • 1 packet Dancing Chef Hainanese Chicken Rice Paste
  • 350ml water
  • 2 tbsp corn flour + 1 tbsp
  • pepper to taste
  • 1 sheet frozen pastry puff
  • 1 egg, lightly beaten for glazing
Chilli Garlic Sauce (blend till smooth)
  • 100gm fresh red chillies, deseeded
  • 40gm garlic
  • 40gm ginger
  • 5 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 tsp salt

  1. Cut chicken thigh meat into small cube and marinate with salt, ginger juice, wine, sesame oil for at least 30 mins. 
  2. Heat 2 tbsp oil in a pan. Add onion, lemongrass and pandan leaves and saute till fragrant.
  3. Add in chicken cubes and fry over medium high heat till meat turn white.
  4. Add in carrot and celery and mix well. Stir in Hainanese Chicken Rice Paste and mix well for a minute. 
  5. Add in water and bring to a boil. Cover pan and simmer on low heat for 15 mins. Add in cornflour solution to thicken the gravy. Stir in spring onion. Remove from fire and set aside while preparing the puff pastry.
  6. Prepare 4 ramekins. Lightly grease the edge of the ramekins with some butter. Cut the puff pastry into 4 rounds, slightly larger than the circumference of the ramekins.
  7. Ladle chicken pie mixture into individual ramekins. Place puff pastry over and press down the edge to adhere. Glaze the pastry with beaten egg. Bake in preheated oven at 220 deg for 20 mins until golden brown.

Asian Cucumber Salad
  • butterhead lettuce, shredded
  • Japanese cucumber, cut into rounds
  • cherry tomatoes, cut into half
  • coriander leaves
  • red chilli
Salad dressing
  • 5 calamansi juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sesame oil
  • 1 tbsp low sodium light soy sauce
  • 1 tsp grated ginger
  • 1 clove garlic, minced

  1. Mix salad dressing till well incorporated. Set aside for 15 mins for the flavour to develop.
  2. Place lettuce, cucumber, cherry tomato, coriander leaves and chilli in a mixing bowl. Drizzle salad dressing and toss well. Cover and place in fridge till serve.

Baked Seabass with Laksa Paste....this dish is so easy to whip up and tasted equally delicious! I hate frying fish it is a good idea to bake it. I've added some roughly chopped dried shrimps and fresh laksa leaves to the laksa paste for some texture and extra flavours. The spice paste is kind of spicy, to mellow down the heat I've added some sugar and coconut milk. Believe me, this baked fish is so tender and sweet, goes well with this exotic laksa paste! 

  • 1 whole seabass approx. 800gm
  • 1 packet "Dancing Chef" Laksa Paste
  • 2 heap tbsp dried shrimp, softened and coarsely chopped
  • 1 tsp sugar
  • 2 tbsp coconut milk
  • banana leaves 
  1. Clean seabass thoroughly and pat dry. Make 3 diagonal slits on both sides of the fish. Rub 1 tbsp oil and 1/2 tsp salt all over the fish.
  2. Combine laksa paste, dried shrimp, sugar and coconut milk together.
  3. Place fish on a baking tray lined with banana leaves. Spread the paste all over the fish, including its cavity. 
  4. Bake in preheated oven at 200 deg cel for 25 mins, depending on the size of the fish or until the meat cooks and flakes easily.

Celebrate this National Day with the local favourites that Singaporeans grew up with. Tantalise taste buds with two dishes: chicken rice and laksa, which you can prepare in just a few easy steps with Dancing Chef™ pastes. Dancing Chef™ pastes contain no MSG, preservatives or artificial colouring, making them a natural product. 

From 1 July to 31 August 2017, get more bang for your buck when you purchase Dancing Chef™ products. Purchase three packets of Dancing Chef™ pastes at just S$7.45 (UP: S$2.85/packet). Exclusively available at NTUC Fair Price supermarkets.

Monday, July 10, 2017

Peranakan Lunch

Chicken Sioh
  • 5 whole chicken leg
  • 170gm shallot, peeled and sliced
  • 700ml water
  • 170gm tamarind paste
  • 3 tbsp coriander powder
  • 1 tbsp salted bean paste
  • 1.5 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 tsp pepper

  1. Rinse chicken leg and pat dry. Marinade with 2 tsp chicken seasoning powder and 1 tsp pepper for at least 1 hour in fridge.
  2. Combine tamarind paste with 400ml water. Mix well till paste is dissolved. Strain away the seeds.
  3. Heat 3 tbsp oil in wok. Add shallot and fry till fragrant over low heat. Add marinated chicken leg and fry for 5 mins.
  4. Add in seasoning, tamarind water and remaining 300ml water. Bring to boil. Stir to mix well.
  5. Lower heat, cover with lid and simmer for 30 mins until the chicken leg is cooked and tender. Stir the mixture in between to prevent the mixture from scorching.

Telor Tempra
  • 4 large eggs
  • 1 small onion, peeled & sliced
  • 1 red chilli, seeded & sliced
  • 5 calamansi lime, extracted juice
  • 2 tbsp sugar
  • 1 tbsp dark soy sauce
  • 1/2 tsp salt
  • 1/4 cup hot water
  • 1 stalk spring onion, cut into sectioned
  • 2 tbsp oil
  1. Heat oil in wok, pan fry eggs individually until browned along the edges. Remove and set aside.
  2. With remaining oil in wok, saute onions until soft and lightly browned.
  3. Add chilli, calamansi juice, sugar, dark soy sauce and salt and mix well. Add hot water and bring to boil. Simmer for about a minute.
  4. Adjust taste accordingly with more salt or sugar. Toss in spring onion and mix well. Pour the sauce over fried eggs and serve. 

  • 300gm sweet potato leaves
  • 300gm red spinach leaves
  • 200gm sweet potatoes
  • 25gm dried shrimps
  • 5 red chilli, deseeded
  • 6 cloves garlic, peeled
  • 6 shallots, peeled
  • 200ml coconut cream
  • 200ml water
  • salt to taste

  1. Wash sweet potato leaves and spinach. Pluck off leaves, chop stalks to finger-lengths and discard the stringy fibre on the surface of each stalk.
  2. Peel sweet potatoes and cut into wedges, soak in tap water.
  3. Soak dried shrimps for 10 mins.
  4. Combine dried shrimps, chilli, garlic & shallot in a food process and blend till fine.
  5. Heat 3 tbsp oil in a wok. Add spice mixture and stir fry till fragrant, about 3 mins.
  6. Add water and sweet potatoes and cook till potatoes are tender.
  7. Add in coconut cream and bring to a boil.
  8. Add vegetable and bring to boil on high heat. Add salt to taste. Remove from heat and serve immediately.

Wednesday, July 5, 2017

Taiwanese Chicken Popcorns 盐酥鸡

Revisiting these two Taiwanese recipes after I've finally found the bottle of spice salt 椒盐 which is essential for making the Taiwanese chicken popcorn! This will be our light lunch today. The kids will be thrilled to see their favourite chicken popcorn on the dining table! 

Taiwanese Egg Pancake recipe click here

Taiwanese Chicken Popcorn
  • 600gm chicken fillet, cubed
  • 2 tbsp garlic powder
  • 1 small egg, lightly beaten
  • 2 tbsp cornflour
  • 2 tbsp light soya sauce
  • 2 tbsp rice wine
  • 1 tbsp sugar
  • 1 tsp chicken seasoning powder
  • 1/2 tbsp white pepper
  • 1/2 tsp Chinese five spice powder
  • sweet potato starch for coating
  • 50gm sweet basil leaves
  • pepper salt powder, 椒盐


  1. Marinate chicken fillet cubed with seasoning for at least 2 hrs or overnight.
  2. Heat a medium pot of oil.  Evenly coat each chicken pieces with sweet potato starch. Deep fried in batches till golden brown. Deep fried basil leaves in batches with the chicken before dishing up. Drain on kitchen paper.
  3. Place fried chicken pops & basil leaves in a mixing bowl. Sprinkle over pepper salt powder and shake to coat evenly.

Wednesday, June 28, 2017

Teochew Bak Kut Teh 潮州肉骨茶

What a scrumptious spread! Actually is very simple to get this set meal done! I always prefer Teochew Bak Kut Teh which has a garlicky and peppery soup base unlike the dark version (Hokkien version) which is made with herbal soup base. To prepare a pot of peppery Teochew bak kut teh, you just need a large amount of fresh garlic, white peppercorns and fresh pork ribs, that's simple! After the soup base is done, you can add in whatever ingredients you like e.g., sliced pork loin, pork liver, pork stomach etc....

Ignore the homemade smoked black garlic hahaha....I tried adding some of the black garlic in the soup but it did not turn out well. After smoking the garlic, the garlicky fragrant actually  diminish significantly. So is not an ideal substitution to make this Teochew bak kut teh. 

  • 1 kg pork bones
  • 2 kg pork prime ribs
  • 4 whole bulbs of garlic
  • 50gm white peppercorns
  • salt to taste
  • 3L water
  1. Place the white peppercorns in a dry pan and fry till fragrant. Cool the peppercorns and lightly crushed with a mortar.  Place the crushed peppercorns in a muslin bag.
  2. Blanch the pork bones and ribs in boiling water. Rinse well.
  3. Place the blanched pork bones, whole garlic and peppercorns in a stock pot. Add in water and bring to boil. Reduce heat to medium and simmer for 1 hour.
  4. Add in blanched pork ribs and salt. (at this point you may like to remove the bag of peppercorns if its too spicy) Continue to simmer for another 1 hour.
  5. Serve hot with rice and side dishes if desired.

Monday, June 26, 2017

Teo Chew Png Kueh 潮州饭粿

My mini version Teochew Png Kueh which is a nice portion for kids! Gosh I spent almost the whole morning just to make this batch! *sweat* Not the perfect looking "kueh" but I'm satisfy with the taste. The filling tasted great which can be eaten on its own! The "skin" can be further improved though....

Not a simple task to prepare this Png Kueh. All ingredients have to be chopped finely. ^-^"" The glutinous rice have to be soaked overnight. On the day itself the grain is steamed briefly, followed then fried the ingredients and mix with the steamed rice and finally steamed everything together again. 

recipe ref from annieliciousfood

  • 400gm rice flour
  • 80gm tapioca flour
  • 1 tbsp fine sugar
  • 560ml hot boiling water
  • 1/2 tsp salt
  • 2 tbsp oil
Glutinous rice filling
  • 300gm glutinous rice, soaked overnight
  • 60gm dried Chinese mushroom, softened
  • 25gm dried shrimps, soaked till soften
  • 12 shallots
  • 1 can braised peanuts 
  • 1 tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 3 tbsp light soy sauce
  • 1.5 tsp sugar
  • 1/2 tsp salt
  • 1.5 tsp pepper
  • 6 tbsp water
While the filling is cooling down, prepare the dough! 

To cook the filling :
  1. Chop the shrimps and shallots finely. Cut mushroom into small pieces.
  2. Drain soaked glutinous rice, place on a large plate and steam for 25 mins. Sprinkle some water over the rice every 10 mins steaming interim. Set aside.
  3. Heat 4 tbsp oil in a hot wok. Saute shallots and dried shrimps over low heat until fragrant.
  4. Add in mushroom and fry briefly until heated through.
  5. Add in steamed glutinous rice and fry over low heat. Use the frying spatula to break up any lumpy glutinous rice.
  6. Pour in seasoning and stir well to mix. Add in braised peanuts and mix well.
  7. Transfer the glutinous rice mixture to a steamer and steam for another 10mins. Remove from steamer and leave to cool before wrapping.

As I'm using a mini mould, is rather tricky to get a nice proportion of filling and dough. 

To prepare the dough :
  1. Combine rice flour, tapioca flour, sugar and salt in a large mixing bowl. Mix well.
  2. Add in hot boiling water and oil into the flour mixture in two intervals. Stir the mixture with a wooden spoon till a rough dough is formed. Add in red food colouring and mix into the dough. 
  3. Knead the dough with both palm until the dough is smooth and pliable. 
  4. Divide the dough into small portions (30gm), cover it with damp cloth to prevent the dough from drying. 

Wrapping and Steaming the Dumpling : 
  1. Form the dough into ball shape then flatten it. Spoon in some glutinous rice filling (30gm) and wrap up. Seal the edge firmly.
  2. Put the wrapped dumpling into the mould and press if firmly then invert the dumpling. 
  3. Place the dumplings on a greased steaming plate. 
  4. Steam the dumplings over medium low heat for 10mins or until it is cooked. Cool down the dumplings slightly and brush some cooking oil over to prevent them from sticking to each other. 
  5. Serve the dumpling hot from the steamer or pan fry till crisp. 

After hours of messy and tiring work, is finally ready! 

Wednesday, June 21, 2017

Mini High Tea Set : Honey Theme

This is the first time I've attempted a mini high tea so that I can make use of my newly bought 2 tier display tray from Ikea...hahaha...pretty isn't it? Back to the snacks and dessert I've prepared, the common ingredient for each item is the Huiji honey I've incorporated!  Huiji honey is made from natural raw honey and infused with jasmine flower scents. My whole kitchen is bursting with lovely sweet honey fragrant while baking in process! 

Light and refreshing Honey Lemon Konnyaku to enjoy in this hot weather! 

Honey Lemon Konnyaku
  • 10gm konnyaku powder
  • 200gm fine sugar
  • 850ml water
  • 50gm honey
  • 50gm fresh lemon juice
  1. Combine konnyaku powder and sugar together till well incorporated. Bring water to boil. Gradually add in konnyaku mixture into boiling water, stirring at the same time. Cook the mixture for 5 mins. 
  2. Turn off heat. Add in honey and lemon juice. Stir well till honey is dissolved. 
  3. Pour the mixture into jelly mould to set. Serve chill. 
Nobody can resist this Honey Mustard Mini Sausage Roll! Its so simple to prepare with ready rolled puff pastry sheet, some good quality sausages, dijon mustard and of course Huiji Honey! 

Honey Mustard Mini Sausage Roll
Ingredient (12 mini rolls)
  • 1 sheet frozen puff pastry
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • 4 good quality pork sausages
  • 1 egg, lightly beaten
  1. Cut the puff pastry into 4 equal squares. Whisk honey and dijon mustard together. Brush the mixture over the puff pastry, leaving a 1 cm gap at one edge. 
  2. Place a sausage on each pastry square. Roll up the pastry encasing the sausage, seal the edge with egg wash. You will get 4 sausage roll. Slice each roll into 3 small portions. 
  3. Place the cut portions, seam sides down on a lined baking sheet. Make two scores on each small roll. Brush egg wash. Sprinkle some black pepper over. 
  4. Bake in preheated oven at 220 deg cel for 25 mins until crisp and golden brown.
Buttery and melty tart base with sweet nutty filling! Yummylicous! 

Ingredient (11 small tarts)

Sweet Pastry Crust
  • 75gm unsalted butter
  • 35gm icing sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 25gm beaten egg
  • 25gm ground almonds
  • 125gm plain flour
  • 10gm unsalted butter
  • 1 tbsp fine sugar
  • 4 tbsp honey
  • 1 sprig thyme leaves
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 100gm pine nuts

  1. Prepare the tart base : Cream butter, icing sugar and salt till creamy. Beat in egg and vanilla. Add in ground almond and plain flour and beat till mixture just incorporated. Use a spatula to fold the mixture together to form a soft dough. Gather the dough into a ball and place in a ziplog bag. Flatten the dough into a round disc. Chill in fridge for 30 mins. 
  2. Roll out the dough to about 0.5cm thick. Cut out the dough using a round cutter. Press the dough into tart tins, prick the base with fork. Blind bake at 180 deg cel for 12 mins. Set aside to cool down.
  3. Meanwhile prepare the fillings. Combine butter, sugar, honey and thyme leave in a small saucepan. Simmer over low heat till butter and sugar is well dissolved. Set aside to cool down before adding in egg and vanilla. Stir in pine nuts.
  4. Scoop the pine nut mixture evenly over the tart base. Return to oven and bake at 180 deg cel for 15 mins until the filling is set and golden brown. 

Monday, June 19, 2017

Honey Apple Cake

Tea anyone? Super love this apple cake which infused with lovely honey flavour! This is not a sponge cake or rich butter cake. Its more like a pudding cake with layers of thinly sliced apples enveloped in custard batter. A quick easy cake to assemble except for the slicing and layering of the apples. ^0^ Luckily I tossed the apple slices in some lemon juice if not by the time I layered the apples in the pan all oxidises hahaha...

  • 4 red apples
  • 1 lemon juice, optional
  • 5 tbsp plain flour, sifted
  • 3 tbsp fine sugar 
  • 5 tbsp olive oil
  • 1 tsp baking powder
  • 4 large eggs
  • 2/3 cup honey
  1. Peel and core the apples. Slice thinly and toss in lemon juice. Arrange the apple slices in a lined 8" loose based pan.
  2. Combine flour, sugar, baking powder, olive oil and 2 eggs in a mixing bowl. Whisk till smooth.
  3. Pour the batter over the apples. Bake in preheated oven at 180 deg cel for 30 mins. Remove pan from oven and increase oven temperature to 220 deg cel.
  4. Whisk 2 eggs and honey together till well incorporated. Pour the mixture over the cake and continue to bake for another 20-25 mins until golden brown and a skewer inserted comes out clean. Serve warm or cold.

Sunday, June 18, 2017

Herman Focaccia

Still exploring various ways of using my herman starter which I need to harvest it weekly. Guess is time for me to take a break with this herman starter for the coming weeks as I will be busier with new school term starting! Besides this herman focaccia I'm sharing today, I've attempted several recipes using herman starter which turned out well. I will slowly share it on my blog if time permits. Meanwhile let's enjoy these two lovely herman focaccia : Rosemary & Garlic Focaccia and Cheese & Onion Focaccia!  

Soft & fluffy crumbs!

Hearty focaccia served along with creamy mushroom soup!

Proofing overnight till double in bulk

  • 1 cup herman starter
  • 1.5 cups water
  • 2 tbsp olive oil
  • 1.5 tsp sea salt
  • 500gm bread flour
toppings for Rosemary & Garlic Focaccia :
  • 1 tbsp fresh rosemary, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp parmesan cheese
  • 1 tbsp olive oil
  • salt 
toppings for Onion & Cheese Focaccia :
  • 1 small onion, thinly sliced
  • 1/4 cup grated cheddar cheese
  • 1 tbsp olive oil
  • black pepper
  • salt

  1. Combine herman starter, water, salt and olive oil in a large mixing bowl. Add flour and mix with a spatula until a soft dough is formed. Fold the soft dough for a few minutes. The dough will be sticky. Cover the bowl with a damp cloth and allow it to ferment for at least 12 hours or until doubled in bulk.
  2. Lined 2 baking sheet. Carefully divide the dough into 2 portions. Turn the dough out onto each baking sheet. Spread out the dough gently by pressing the dough. Floured your hands for eased of handling as the dough may be sticky. Use your fingers to create indentations on top of the dough.
  3. Drizzle tbsp of olive oil and sprinkle the toppings over. Let the dough rest for 30 mins.
  4. Bake in preheated oven at 220 deg cel for 25-30 mins until golden brown. Serve warm.

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