A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | |
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1 | Go back to Dish With Vivien | best temperature for mixing dough: 24 till 25.5 Celcius | ||||||||||||||||||||||||
2 | best temperature for roast vege: 220 Celcius (around 218 till 230C, min 200C). olive oil, salt, pepper, optional(thyme,oregano) bell pepper, cherry tomatoes, potato(put in first), zuchini, carrot, onion, sweet potato. Roast 30-45 mins 215C breville 30 mins a bit burnt, next time try 205C - Temperature to roast eggplant 230C | |||||||||||||||||||||||||
3 | heat up stale baguette | run the outside of WHOLE baguette through water quickly, 232C for 5-7 min | ||||||||||||||||||||||||
4 | roast sweet potato 200C 20-25min | |||||||||||||||||||||||||
5 | bake nugget(190): 15min | |||||||||||||||||||||||||
6 | steamed fish with sliced ginger(high heat 10-12 minutes) check at 9 min Steamed fish soy sauce, boil below, pour over fish, top with scallion & cilantro 2 TBSP oil(optional saute white part of 1 scallion with julienned 1 inch ginger) 4 TBSP soy sauce 2 TBSP shaoXing wine 2 TBSP water quarter tsp sesame oil 3 dash white pepper 1 TBSP rock sugar | |||||||||||||||||||||||||
7 | Toast roast peanut 175C 15-20min, stir once | |||||||||||||||||||||||||
8 | keep cucumber | The method has you wrap each cucumber individually in a paper towel, place them together in a zip-top bag, seal the bag, and store in the fridge (I chose an upper shelf). | ||||||||||||||||||||||||
9 | foiled garlic bread: 180C for 15min | |||||||||||||||||||||||||
10 | best temperature for scone: minimum 204 Celcius | |||||||||||||||||||||||||
11 | salt for soaking clam in fridge:2.7% salt with distilled water, water level should b around clam mouth | |||||||||||||||||||||||||
12 | Prepare Mee sua for frying Pan fry meesua till golden brown. Take out, pour boiling water over it, to soften 30 sec-1 minutes. Drain and keep aside | |||||||||||||||||||||||||
13 | Best buttermilk substitute (for pancake) 3 part Regular yogurt + 1 part water 1 part Greek yogurt + 2 part milk (slight better) | |||||||||||||||||||||||||
14 | Steamed garoupa slice 300g garoupa, sliced, marinate in 1TBSP wine, half tsp salt, half tsp pepper 1 TBSP wolfberry 6 red date, pitted and sliced All ingredient in plate, steam high heat 8 mins Drizzle with shallot oil and shallot | steam fish: if small 250g, 5-8mins medium heat | ||||||||||||||||||||||||
15 | roast chicken: 2.3kg to 2.7kg (2.3kg the best), some used 1.6kg | |||||||||||||||||||||||||
16 | Stovetop rice 1 cup jasmine rice 1.5 cup water (basmati need 1.75 to 2 cup water) Boil, cover slow 15-20mins Off fire, leave covered for 10min | |||||||||||||||||||||||||
17 | rice (1 cup rice=180g; 1 cup water=210g) | 300g rice(dry) + 700g water, ie 2 times in volumn or 1.63 times by weight. Khind by weight (water / rice): 1.17(Washed-and-drained nasi lemak, ok bordering uncooked, need a bit more water) or some 1.25 or 1.33 times(basmathiSoaked2hrs onlyl | ||||||||||||||||||||||||
18 | cook spaghetti without draining | 250g spaghetti to be boiled in 1.25L+2.2tsp fine salt (if you can keep stirring) to 1.87L water+3.31tsp salt, | ||||||||||||||||||||||||
19 | meehoon: 70g per pax is enough for onn&i,75g for bigEater!VeryFull(min60g/max80gPerPax) can add in two third glass noodle | |||||||||||||||||||||||||
20 | spaghetti up to 115g per pax; fresh pasta up to 150g per pax | |||||||||||||||||||||||||
21 | porridge: 80g per pax for big eater; 150g dry peanut for 2 times porridge for 3 pax | |||||||||||||||||||||||||
22 | fried rice: white rice: 95g rice per pax (105g too much) | |||||||||||||||||||||||||
23 | for half cup sushi rice (rinsed/drained) | 2 tsp vinegar, 1.25 tsp granulated sugar, half tsp kosher salt | ||||||||||||||||||||||||
24 | hard boiled eggs: 9-11 mins(10min is good, then cooled in ice), salted egg: 15 minutes | |||||||||||||||||||||||||
25 | 1 tsp salt = 6g | |||||||||||||||||||||||||
26 | 1 tsp baking powder = 4g | |||||||||||||||||||||||||
27 | 1 stick butter (113g) has 8 Tablespoon; 1 Tablespoon butter ~ 14/15g | |||||||||||||||||||||||||
28 | reheat frozen egg wrap 200 Celsius for 30min | |||||||||||||||||||||||||
29 | mascarpone | 227g full fat cream cheese 57g whipping cream 14g - 30g softened unsalted butter, whip until it’s just blended. equivalent of around 284g mascarpone for tiramisu | ||||||||||||||||||||||||
30 | sterilize Banetton bread basket | brush it, then sterilize 225F(107C) for 15mins. | ||||||||||||||||||||||||
31 | 1 cup AP flour = 120g | |||||||||||||||||||||||||
32 | self raising flour: 200g flour + 2.25 tsp (some 2.5 tsp, some 2.3 tsp) baking powder+0.4 tsp fine salt | |||||||||||||||||||||||||
33 | 1 package yeast = 2.25 tsp = 7g | |||||||||||||||||||||||||
34 | preferment dough = yeast is 1% of flour, water is 58%(MIB)-65% of flour. preferment flour is 25% of flour of total flour of recipe | |||||||||||||||||||||||||
35 | Tangzhong=1part flour, 5 part water (by weight);5-10% of flour of recipe; need to change recipe so that hydration is 75% | |||||||||||||||||||||||||
36 | preferment dough | (3 100g portion) 200g bread flour+116g water+0.6tsp yeast. Each portion use to mix with recipe which has another 200g flour | ||||||||||||||||||||||||
37 | burger bun/cheese filled fatayer 190celcius 15-18, 85(min)-100g(good) per piece, or 128g (100/128g bake for 15-18 Mins) | |||||||||||||||||||||||||
38 | banana cake must put baking soda, else very pale | |||||||||||||||||||||||||
39 | pickle juice | some say dont marinate pork/chicken more than 2-3 hours, else it break down too much | ||||||||||||||||||||||||
40 | Bean sprout, small teapot 500ml volumn 50g green bean Soak overnight Last soak of every rinse (700ml water + half tsp Epsom salt) Rinse at least 4 times a day Harvest at 3/4 days | |||||||||||||||||||||||||
41 | pan size conversion | Area of square/rectangle pans: 6 x 6 = 36 square inches 7 x 7 = 49 square inches 8 x 8 = 64 square inches 9 x 9 = 81 square inches 9 x 13 = 117 square inches 13 x 18 (half-sheet pan) = 1510cm2/234 S.I. Quarter sheet pan (800cm2/124S.I.) Area of round pans: 5 inch = 20 square inches 6 inch = 29 square inches 7 inch = 39 square inches 8 inch = 50 square inches 9 inch = 64 square inches 10 inch = 79 square inches 12 inch = 113 square inches | ||||||||||||||||||||||||
42 | Soup | |||||||||||||||||||||||||
43 | Vege in anchovy soup | salted egg, century egg, 4 garlic, 50g anchovy, spare rib | ||||||||||||||||||||||||
44 | Vegetable stock 2 heads garlic, peel and lightly chopped 2L water Boil for 1hr or so | |||||||||||||||||||||||||
45 | Winter melon soup 500g rib 500g winter melon 20g slice ginger 10g wolfberry 1.8l water Boil 1.5 hour | |||||||||||||||||||||||||
46 | Pig stomach soup 1 radish 1 TBSP white peppercorn 100g old ginger half tsp salt | |||||||||||||||||||||||||
47 | ABC soup with corn | |||||||||||||||||||||||||
48 | beetroot corn carrot, red date soup | |||||||||||||||||||||||||
49 | Pork leg with peanut & green papaya soup 1 green papaya, peeled, deseeded, cut into piece 500g pork trotter 10 red dates 5 slice ginger 100g peanut 2litre water Boil everything for 3 hour | |||||||||||||||||||||||||
50 | Watercress soup with spare rib 300g rib 200g watercress 20 red dates 2.5L water Boil 2 hours | |||||||||||||||||||||||||
51 | Black bean soup 150g black bean(soak 1 hr and discard water) 300g pork rib 1.8L water + optional 3 slice ginger 10 red dates 6-8 dried scallop 1 dried cuttlefish | |||||||||||||||||||||||||
52 | Black bean, pork tail kudzu root soup 300g pig tail bone 200g black bean, dry fry till skin crack 200g kudzu root (fun2 kok) 10 red dates 1l water Boil 2 hours | |||||||||||||||||||||||||
53 | Red Curry Lemongrass Soup | 1 stalk lemongrass, outer part removed 5 cups vegetable broth* 1 2-inch piece of fresh ginger, cut into chunks 2 tablespoons tamari, more to taste 2 tablespoons cane sugar juice and zest of 2 limes (about ⅓ cup juice) 1 tablespoon coconut oil, saute with 1 medium onion, diced ½ - 1 tablespoon red curry paste, more to taste 1 medium tomato, diced 5 to 6 cups chopped bok choy (2 medium bunches) Sea salt optional: baked tofu or protein of your choice | ||||||||||||||||||||||||
54 | Tom Yam Soup | prawn, squid, clam, tomato, chilli padi, serai, feng1 gam1 leaf, onion, lime juice, tom yam paste | ||||||||||||||||||||||||
55 | White tomyam, serves 2 Anchovy stock/granules 1 lemongrass 4 coriander root 1 yellow onion, thinly sliced 4 cloves garlic, smashed 6 green cili padi, smashed Few slice young ginger/galangal Some lime skin 4 PCs kaffir lime leaf 1 tomato(cut into 4 tomato) Half carrot (sliced) 1 torch ginger bud(halved) Half squeezed lime juice Some coriander leaves | fishball, prawn, squid, oyster mushroon | ||||||||||||||||||||||||
56 | Coconut water soup 1L water 2L coconut water 3 medium yellow onion 4 medium russet 2 medium carrot 2 medium tomato 1 tsp white peppercorn | |||||||||||||||||||||||||
57 | Cucumber/bittergourd egg soup | lots of oil, heat till smoking hot, fry 2/3 egg, add cut cucumber (seed removed), add anchovy stock, throw fresh mince garlic at the end, white pepper | ||||||||||||||||||||||||
58 | Apple dried fig soup | 1 Red apples (+1 snow pear optional) 1 chicken carcas 4 dried fig fruits 7 red dates (+5g goji berry) | ||||||||||||||||||||||||
59 | chicken wine soup fry bentong ginger julienned in 1 tsp sesame oil, add garlic add chicken, 10 pcs mushroom add wine, salt, pepper | Half chicken (or 600g chicken thigh), marinate in soy sauce and white pepper for 30 minutes 200g bentong ginger, chopped with skin + some mince garlic 1 Tablespoon sesame oil 375g rice wine 100g water | ||||||||||||||||||||||||
60 | chicken feet soup | 30 chicken feet, whole chicken bone, 100-150gm peanut, salt, white carrot(optional) | ||||||||||||||||||||||||
61 | ingredient for soup | corn | ||||||||||||||||||||||||
62 | miso soup | mushroom, lettuce, fishball, tofu 1 Tablespoon miso paste sesame oil pepper, spring onion | ||||||||||||||||||||||||
63 | Salmon bone soup | 1) Wash and dry 600g salmon bone and head 2) Oil, 8 slice ginger, salt, fry the salmon till crunchy light brown 3) Add hot boiling water 4) Chinese mushroom, white pepper corn 5) Add tofu, daikon slice, shaoxing wine, sugar + salt, 1 bird eye chili 6) Spring onion/coriander optional: 4 TBSP miso / 80g | ||||||||||||||||||||||||
64 | seaweed soup | 1 tomato (sliced thinly) few piece of seaweed (torn into small piece) 1 egg salt shallot oil white pepper scallion/cilantro optional: some miso paste | ||||||||||||||||||||||||
65 | Seaweed meatball soup Ingredients 200 gm minced meat A handful of seaweed Chopped carrots 1 sprig coriander leaves – chopped 2-3 water chestnuts – peeled and finely chopped Chicken bones or fish bones to make stock Some chopped tong chye 750 ml water Salt and pepper to taste | ½ tsp salt ¼ tsp sugar ½ tsp pepper 1 tsp light soy sauce 1 tsp sesame oil 1 ½ tbsp cornstarch 1. Bring water to boil in a soup pot, add in fish bones or chicken bones. Boil until the sweetness of the bones is infused in the soup. Discard the bones and strain if necessary. 2. In a mixing bowl, combine the meatball ingredients and seasoning. Mix well into a sticky paste. Shape into'ping pong' size meatballs. 3. Drop meatballs into boiling pot, lower heat and simmer until meatballs are cooked and soup liquid is clear. Season soup with some salt and pepper. 4. To serve, add in some chopped preserved vegetables [tong chye] and Chinese celery [kin chye]. | ||||||||||||||||||||||||
66 | vegetarian lotus root soup | 600g lotus root 300g carrot 120g peanut 10 pc shitake mushroom | ||||||||||||||||||||||||
67 | roastHalved(skin-on)Pumpkin,cutsideDown! 180celciusFor50mins,scoopIntoGlassContainerFreezeForLaterUse | pumpkin puree, 205-220 celcius 30-45 mins | ||||||||||||||||||||||||
68 | Pumpkin soup, add potato for more velvety feel | 1/4 onion (don't use purple onion which is pungent) 1 tsp oil 300g pumpkin 100g carrot 720g water quarter teaspoon curry powder 40g cream salt & pepper | ||||||||||||||||||||||||
69 | Mushroom soup,optional 4 cloves minced garlic, <half tsp dried thyme Some butter 340g - 425 gram mushrooms - any mix(white button and portabella mushroom) 1 yellow onion, one recipe 113g 2 cup broth(boil 1 garlic for 2 hours) + optional 200g potato for thicker 1 cup white wine (can use broth or water/sherry no sugar type) 1 cup heavy cream - okay to keep soup light and use milk or leave out cream altogether(got dairy taste better) Salt and pepper to taste. | Melt some butter, make onion translucent, add to stock, then caramelize mushroom Simmer till mushrooms and onions are extra soft. After soup is cooled, blend in food processor Add blended soup to a pot, add in cream | ||||||||||||||||||||||||
70 | New England clam chowder 12 jumbo clam, boiled, strain clam broth 1 TBSP butter 2 slices bacon, diced 3/4 cup yellow onion, chopped 2 cups potatoes, cubed 60g white wine 2 sprigs thyme 1 bay leaf 1 cup whipped cream Black pepper Fry bacon in butter till brown, remove Fry onion till soft, not brown Add potato & wine, till potato start soft, 5-10 minutes Add thyme, bay leaf & clam broth, simmer till potato fork tender, 10-15 minutes Add cream, bacon & clamtill hot, DO NOT boil | |||||||||||||||||||||||||
71 | Cauliflower soup 1 cauliflower about 750g(tossed a bit olive oil, roast 218C for 25-35 mins) (Optional:0.45 portion of potato(compare with cauli) 2 shallot/quarter onion 2 TBSP minced garlic 0.4 tsp Dijon mustard 1 tsp salt Half tsp onion powder, black pepper pinch nutmeg 900g vegetables broth (replaced 160g with milk) 3 TBSP butter | |||||||||||||||||||||||||
72 | French onion soup 900g onion, peeled and cut into half, then cut side down, sliced into half inch strip 24g olive oil 23g butter 0.6 tsp salt 25g cooking Sherry 1.2 tsp beef cube 1.2 tsp worcestshire sauce 0.6 tsp minced garlic 0.6 tsp black pepper 136g shredded swiss/Gouda cheese 4 slice french bread 1kg boiling water | Oil+butter, add onion & salt, stirring frequently for 1 hour, reduce heat if too brown Add sherry, beef cube, worceshire, garlic, black pepper, for 10 minutes Divide into 4 oven proof bowl on baking sheet, add 250g water to each bowl Toast bread and put on top of the soup, put cheese on top of bread, bake just till cheese melt | ||||||||||||||||||||||||
73 | French Onion Soup 6 large yellow onions, sliced thinly 1 cup heavy cream/167g milk + 83g butter 2 tablespoons unsalted butter 1 teaspoon salt 2 cups dry white wine 2 quarts chicken stock 5 ounces Gruyere cheese, grated (a cheddar would work, too) 4 slices of hole-y, country bread | In a large, wide-bottomed pot, combine the onions, cream, butter, and salt. Cook, stirring occasionally, over medium to medium-high heat until the onions soften and the cream reduces to its solids. This should take anywhere from 10 to 30 minutes, depending on your onions and your pot. Then turn the heat up slightly, so the onions and cream bubble at a slow boil, and cook without stirring for about six or seven minutes, until the onions on the bottom are deeply brown. (Depending on your stove, this might mean at medium heat or at high. Don't go overboard: you don't want the onions blackened.) Stir the onions and add a half-cup of wine and deglaze the pan, scraping up all the burnt and browned bits. Then repeat the process: leave the onions without stirring for another six minutes or so, then deglaze. Repeat until you have used all 2 cups of wine. The onions should now be a rich, dark brown color; they should smell divine. Add the stock. (Use less if you want more of a stew.) Bring to a simmer and cook for about 15 minutes. Season with salt if needed. Preheat the oven to 400°F. Toast the bread until it is dry and crusty, about 15 minutes. Ladle the soup into either ovenproof bowls or a single large baking dish (if the latter, place it on a baking sheet: it will spill). Fill the bowls or dish to nearly the rim. Float the bread on the soup and sprinkle with the Gruyere. Bake until the cheese is bubbly and browned, 20 to 30 minutes. | ||||||||||||||||||||||||
74 | Thick Tomato Soup, blend in blender 57g butter (or 2 TBSP) 230g yellow onion(or 2 large shallot=1/4 cup) 400g canned whole tomato, crushed 2 tsp brown sugar 1.5-3 TBSP tomato paste(or 1.5 tsp) 1 TBSP flour 475g chicken stock 30g cream (can up to >60g) 1/2 tsp salt black pepper Pinch of allspice Optional: 230g diced carrot (optional) 1.5 tsp lime juice Pinch of nutmeg+quarter tsp thyme 80g shallot minced 7g basil chifonate, half bay leaf 1 TBSP brandy/sherry Half tsp minced garlic, add after onion | • 230 celcius, spread drained canned tomato in single layer, sprinkle brown sugar, till water evaporate, and tomato begin to color(just a hint), about 30 mins * Melt butter till foaming, add carrot(optional) & shallot, tomato paste & all spice, till shallot soften, 7-10 mins * Add flour, 30 seconds * Add tomato juice, chicken stock * add roasted tomato * simmer about 10 mins * If too acidic, add 1/8 tsp baking soda * Cool till no steam, then blend with immersion blender * Stir in cream(30g), salt & pepper * Stir in basil | ||||||||||||||||||||||||
75 | Ratatouille 1 medium or 2 small eggplant, half inch dice 4 TBSP olive oil 2 medium onion, half inch dice 4-6 garlic cloves, minced Half bunch basil leaf, chopped 1 pinch chili flake 2 bell pepper, half inch dice 3 medium zuchinni, half inch dice 3 medium ripe tomato, half inch dice | Toss eggplant in 1 tsp salt, set over colander to drain in 20 minutes - 2 TBSP oil, dry the eggplant, pan fry till golden, set aside - 2 TBSP oil, onion, cook 7 mins till translucent, add cili flake, garlic, salt - cook 2 mins, then add bell pepper, cook few mins, add zuchini, cook few minutes, add tomato - cook 10 minutes, add eggplant, cook another 10-15 mins until all vege are soft - stir in chopped basil and salt | ||||||||||||||||||||||||
76 | Minestrone soup/meditaranean tomato soup 2 tablespoons olive oil 3/4 cup onion diced (1 medium yellow onion) 1/2 cup celery sliced (optional) 1/2 cup carrots peeled, quartered and sliced 1 zucchini/leek halved and sliced(optional) 2 teaspoons minced garlic salt and black pepper to taste (at least .5 tsp salt) 1 14 ounce can diced tomatoes 4 cups vegetable broth (chickpea broth) 1/4 cup tomato paste (or another canned tomato) 2 teaspoons Italian seasoning or fresh basil (equal amt of oregano and basil) 1 15 ounce can small white beans drained and RINSED 2 cups baby spinach leaves or kale (70g-140g) Optional: 1 cup small shell pasta to 1 cup (105g) 1 TBSP lime juice 25g parmesan 60g white wine | 1. olive oil in a large pot, add the onion, celery, carrots and zucchini, cook till tender, 3-5 minutes. 2. Add the garlic and cook for 30 seconds. 3. Add salt and pepper 4. Add the tomatoes, vegetable broth, tomato paste and Italian seasoning 5. Add white beans, kidney beans, green beans 6. Simmer for 10-15 minutes or until pasta and vege are tender 7. Stir in the spinach leaves and cook for 2-3 minutes or until wilted. | ||||||||||||||||||||||||
77 | lentil dal 100-150g moong daal/Australian dhal(red lentil without husk), soaked for 10 minutes before cooking 1 tomato 1/2 teaspoon turmeric 1 piece cinnamon stick optional: 2 cardamon,2 cloves, 1 star anise optional: half to 1 tsp ground coriander 2 dried red chilli 1/2 teaspoon red chile powder Salt, to taste 2 tablespoons ghee or butter (mixed with 1 tbsp oil) half or 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 1 clove garlic, sliced finely 1 sprig fresh curry leaves 2 teaspoons chopped cilantro 1 inch ginger, julienned (OR 1/2-inch piece of ginger, grated) 1/2 teaspoon garam masala, optional to serve 2 TBSP lemon juice/tamarind juice 500g-750g water Optional 200g-400g bayam Carrot/1 piece potato/brinjal/long bean/2large red onion/green cili | 1) Drain the moong lentil and add to a saucepan. Cover with water and add tomato, turmeric, cinnamon stick, and red chile powder and allow to come to the boil 2) When it reaches a boil, turn low, skim any froth, and allow to cook for 10 to 20 minutes, until the lentils are soft and cooked through. If the lentils dry up, add a little water as they cook. The end result should be the consistency of thick soup. 3) optional: add in Vege(potato/carrot/tomato etc) 4) When cooked, place in a serving bowl and prepare the tempering. In a small frying pan, heat the ghee. 5) Add the cumin seeds allow to splutter, add the sliced garlic, and when it turns slightly brown, add the red chile and curry leaves. Only let these splutter for a couple of seconds and do not let the garlic brown too much or else the ghee might taste bitter 6) Immediately pour this over the cooked lentils and garnish with lemon juice, cilantro leaves and ginger and sprinkle a little garam masala on top. | ||||||||||||||||||||||||
78 | Mamak lentil soup Fry below: add into soften lentil mixture 1 purple onion/half yellow sliced thinly 1 tbsp ghee 2 shallot(s) chopped, optional 1 tsp grated ginger 1 garlic clove sliced thinly <half tsp mustard seed 2 curry leaves stalk(s) Boil below 100g lentil, soak 1 hr if yellow 1 cinnamon stick half tsp turmeric powder half tsp cili powder, else tempered 1/2 Dcili 1 tomato <1 carrot 1 potato 1 green cili 1 1⁄2 l water 1 tsp salt Optional: Cilantro 2 TBSP Assam jawa | |||||||||||||||||||||||||
79 | ||||||||||||||||||||||||||
80 | Vegetables: | |||||||||||||||||||||||||
81 | Tomato and Tofu Eggs 3-4 large eggs, beaten 1 large tomatoes, cut into wedges 4 oz soft tofu, cut into pieces 2 stalk scallion, cut into 2-inch lengths 3 tablespoons oil | 2 tablespoons ketchup 2 teaspoons oyster sauce 4 tablespoons chicken broth (store-bought) 1 teaspoon sugar 1/2 teaspoon sesame oil 3 dashes white pepper fry egg, break up, set aside oil, pan fry tofu awhile Add tomato, stir till soften add sauce, add cooked egg | ||||||||||||||||||||||||
82 | Cucumber fried egg (good), can try bittergourd next | 2 japanese cucumber, scrape out from soft inner, cut half lengthwise, then slice diagonally, add in 1/4 tsp salt, leave for 2 mins, then squeeze of the water Saute cucumber with 2 cloves garlic&rice wine Push to one side add 2 egg+white pepper (optional add salt) | ||||||||||||||||||||||||
83 | Tomato egg Fry ginger shred Put in tomato, salt, pepper, chili flakes/cili padi, sesame oil, oyster sauce(optional) Thin Cornflour to thicken (optional) Sugar to season Swirl in 4 eggs, wait a while, then stir gently Add spring onion | |||||||||||||||||||||||||
84 | prawn with egg fry prawn for awhile, dish put and put into egg mix Use ori oil, fry spring onion till fragrant (1 or 2 mins) Add egg/prawn mix, let it cook till side harden a bit, then fry awhile, don't cook too dry | 200g prawn deshelled, then wash with some salt to remove sticky fluid, marinate with 1/8 tsp salt + half TBSP rice wine + half TBSP cornstarch 3 egg + 1/6 tsp salt + some white pepper 1 spring onion, cut into section 3/4 slices ginger | ||||||||||||||||||||||||
85 | lalaChien | 50gTapiocaFlourMix2TBSPwaterToFormThinBatter,oilWith2cloveMincedGarlic,Fry1cupLaLa,pourBatter,then3beatenEgg(salt&pepper),sprinkleSpringOnion. | ||||||||||||||||||||||||
86 | Thai fry egg | Diced: shalot, spring onion, cilantro, red chili, ginger, garlic, 2 lime juice, salt, sugar to taste 3 eggs put into a bowl (then deep fried together in smoking hot oil) | ||||||||||||||||||||||||
87 | Egg with taucu for 2 pax
5 eggs 1 big bunch spring onion 2 red chili A few cloves garlic 4 Tablespoon taucu Some olive oil | Hard boil eggs till just cooked, cool it, then slice it to thin slices.
Cut spring onion into small dice. Dice red chili Olive oil + garlic + chillin + taucu Add spring onion Add egg Combine, serve with rice. | ||||||||||||||||||||||||
88 | Spicy scrambled egg with potato - fry slices of 1 potato with half tsp salt till brown - add 10g sliced shallot & chopped 2-3 garlic clove till brown - add 1-1.5 TBSP cili paste till oil separates - add 2 duck eggs and scramble it - season salt & pepper | |||||||||||||||||||||||||
89 | Steamed egg, keep in pot for 5min after steamin, top with fried minced pork Steam at least 7 minutes++ in small fire in pot with gap by sticking chopstick, topped with fried shallot | 1 egg 3 part water (1.5 times weight of egg) 1 cooked salted egg salt + pepper | ||||||||||||||||||||||||
90 | Steamed pork mince with tofu, steam 12至15minutes 豆腐 200克 豬肉碎 100克 雞蛋 1隻 蔥粒(裝飾用 生抽(醬油) 1茶匙 糖 ½茶匙 粟粉(玉米粉) 1茶匙 鹽 ¼ 茶匙 胡椒粉 少許 | minced pork 150g (tested ok, a bit too much meat, can try 100g) 咸蛋黄 1粒 (Steamed, cut to pieces) 酱油 2茶匙 姜汁 1/2茶匙 糖 1/2茶匙 麻油 1茶匙 绍兴酒 1 1/2茶匙 咸蛋白 3茶匙 油 少许 2 eggs + 1.5 times water 0.5 teaspoon salt | ||||||||||||||||||||||||
91 | Steamed minced meat with muichoy 100g minced meat 40g muichoy (wash/soak 1 hour,squeezed,chopped) 1 tsp soy sauce Quarter tsp sugar 30g water 1 tsp cornflour Pepper Steamed 20 minutes | |||||||||||||||||||||||||
92 | Steamed minced meat with dong choy 100g minced meat 17g muichoy (soak awhile, wash till water clear) 1 tsp soy sauce 1 TBSP water 1 tsp cornflour Pepper Steamed up to 15 minutes | |||||||||||||||||||||||||
93 | ||||||||||||||||||||||||||
94 | Misc dishes: | |||||||||||||||||||||||||
95 | tempe with long bean pan with oil, lightly cook the tempeh and green beans for about 3-5mins, set aside. Add a little more oil, saute the green onions, half the quantity of garlic, then tomatoes and cook till tomatoes release the juices. Add in the sauce and then return the tempeh and green beans and simmer with sauce till green beans are cooked, and sauce is reduced. | 8-10 cherry tomatoes, sliced to halves
2-3 green onions, sliced to half-finger lengths 5 gloves garlic finely minced 454g green beans, sliced to half-finger lengths 1 block tempeh, sliced to cube sizes salt and pepper to taste [Sauce]: 1tbsp light soy sauce 2-3tbsp tomato sauce 1tbsp chili sauce 1tsp brown sugar 4-5 tbsp of water | ||||||||||||||||||||||||
96 | Tofu, Tempe & prawn berlado 300g prawn 1 piece tofu, season with salt, pan fried 1 piece tempe, season with salt, pan fried optional: 150g french bean (cut slant) Grind below and fry till fragrant 1 big purple onion 3 red cili padi (or 1 red chili) 3 green cili padi 2 cloves garlic Add half TBSP sos cili + some sugar Add prawn till cook Add Tempe & tofu | |||||||||||||||||||||||||
97 | hairy(chayo) gourd with dried shrimp and pork | half hairy gourd (200g), cut to matchstick size (Optional)3 shallot+3 chilli 3 garlic cloves 1 TBSP dried shrimp 100g minced pork 150ml water half tsp salt white pepper | ||||||||||||||||||||||||
98 | batter for fried oyster mushroom | 1 cup white flour half cup corn flour 1 tsp salt water oil | ||||||||||||||||||||||||
99 | Butter prawn 500g prawn marinate in cornflour & salt, pan fry 1 TBSP butter, fry below, then add milk and prawn 5 garlic, chopped 3 bird eye chilli Curry leave Half can evaporated milk+salt&sugar | |||||||||||||||||||||||||
100 | Salted egg yolk squid, prawn sotong tepung jagung daun kari telur masin (direbus) cili padi, dried cili kiub ayam butter 3 cloves garlic |