| 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). olive oil, salt, pepper, optional(thyme,oregano) bell pepper, cherry tomatoes, potato(put in first), zuchini, carrot, onion, sweet potato. Roast 30-45 mins | |||||||||||||||||||||||||
3 | best temperature for scone: minimum 204 Celcius | |||||||||||||||||||||||||
4 | best substitute for buttermilk: yogurt | |||||||||||||||||||||||||
5 | roast chicken: 2.3kg to 2.7kg (2.3kg the best), some used 1.6kg | |||||||||||||||||||||||||
6 | 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 | |||||||||||||||||||||||||
7 | 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(soaked-and-drained byWeightkhind 1.17plainNasiLemak to 1.33 timesbasmathiSoaked2hrs only) water for soaked&drained rice | ||||||||||||||||||||||||
8 | 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, | ||||||||||||||||||||||||
9 | meehoon: 70g per pax is enough for onn&i,75g for bigEater!VeryFull(min60g/max80gPerPax) can add in two third glass noodle | |||||||||||||||||||||||||
10 | porridge: 100g per pax | |||||||||||||||||||||||||
11 | fried rice: white rice: 80g-140g per pax (small & big eater) | |||||||||||||||||||||||||
12 | hard boiled eggs: 9-11 mins, salted egg: 15 minutes | |||||||||||||||||||||||||
13 | 1 tsp salt = 6g | |||||||||||||||||||||||||
14 | 1 tsp baking powder = 4g | |||||||||||||||||||||||||
15 | 1 stick butter (113g) has 8 Tablespoon; 1 Tablespoon butter ~ 14/15g | |||||||||||||||||||||||||
16 | 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 | |||||||||||||||||||||||||
17 | sterilize Banetton bread basket | brush it, then sterilize 225F(107C) for 15mins. | ||||||||||||||||||||||||
18 | 1 cup AP flour = 120g | |||||||||||||||||||||||||
19 | self raising flour: 200g flour + 2.25 tsp (some 2.5 tsp) baking powder | |||||||||||||||||||||||||
20 | 1 package yeast = 2.25 tsp = 7g | |||||||||||||||||||||||||
21 | 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 | |||||||||||||||||||||||||
22 | Tangzhong=1part flour, 5 part water (by weight);5-10% of flour of recipe; need to change recipe so that hydration is 75% | |||||||||||||||||||||||||
23 | (3 100g portion) 200g bread flour+116g water+0.6tsp yeast. Each portion use to mix with recipe which has another 200g flour | |||||||||||||||||||||||||
24 | burger bun 190celcius 15-18, 85-100g per piece, or 128g (100/128g bake for 15-18 Mins) | |||||||||||||||||||||||||
25 | banana cake must put baking soda, else very pale | |||||||||||||||||||||||||
26 | put egg into boiled water and cook for 8 till 11 minutes (10 is good), cooled in ice | |||||||||||||||||||||||||
27 | 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 | ||||||||||||||||||||||||
28 | Soup | |||||||||||||||||||||||||
29 | Vege in anchovy soup | salted egg, century egg, garlic, anchovy, spare rib, garlic cloves | ||||||||||||||||||||||||
30 | 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 | ||||||||||||||||||||||||
31 | 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 | |||||||||||||||||||||||||
32 | 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 | ||||||||||||||||||||||||
33 | Apple dried fig soup | 1 Red apples (+1 snow pear optional) 1 chicken carcas 4 dried fig fruits 7 red dates (+5g goji berry) | ||||||||||||||||||||||||
34 | 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 | ||||||||||||||||||||||||
35 | chicken feet soup | 30 chicken feet, whole chicken bone, 100-150gm peanut, salt, white carrot(optional) | ||||||||||||||||||||||||
36 | choy sum fishball soup | 300g choy sum some fishball ikan bilis stock + salt/white pepper | ||||||||||||||||||||||||
37 | fishball | 250g fishmeat,100g water,1TBSP salt,half egg white,1 TBSP cornflour,whitePepper.Soak in ice water 3-4 hours in fridge | ||||||||||||||||||||||||
38 | miso soup | mushroom, lettuce, fishball, tofu 1 Tablespoon miso paste sesame oil pepper, spring onion | ||||||||||||||||||||||||
39 | 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 | ||||||||||||||||||||||||
40 | 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 | ||||||||||||||||||||||||
41 | 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]. | ||||||||||||||||||||||||
42 | vegetarian lotus root soup | 600g lotus root 300g carrot 120g peanut 10 pc shitake mushroom | ||||||||||||||||||||||||
43 | 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 | ||||||||||||||||||||||||
44 | Mushroom soup,Optional 4 cloves minced garlic, half tsp dried thyme 340g - 425 gram mushrooms - any mix (crimini, white button and portabella mushroom) 1 yellow onion, one recipe 113g 2 cup broth 1 cup white wine (can use broth or water) 1 cup heavy cream - okay to keep soup light and use low fat milk or a milk substitute. Even okay to leave out cream altogether. 1 tablespoon vegetable oil - to saute onion and mushrooms. Salt and pepper to taste. | 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 | ||||||||||||||||||||||||
45 | Cauliflower soup 1 cauliflower (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 Optional pinch nutmeg 900g vegetables broth (replaced 160g with milk) 3 TBSP butter | |||||||||||||||||||||||||
46 | Thick Tomato Soup 57g butter 230g diced carrot 230g yellow onion 400g canned whole tomato, crushed 475g chicken stock 113g cream 1/2 tsp salt black pepper 7g basil chifonate | * Melt butter till foaming, add carrot & onion * Cook till butter brown, about 15 minutes * Add tomato, chicken stock * Cook for 1.5 hour in gentle simmer * If too acidic, add 1/8 tsp baking soda * Cool till no steam, then blend * Stir in cream, salt & pepper * Stir in basil | ||||||||||||||||||||||||
47 | Tomato soup 2 can (tot 800g) canned tomato 1.5 TBSP brown sugar 4 TBSP butter 80g minced shallot 2-3 TBSP tomato paste Pinch nutmeg 2 TBSP flour 400g Vege stock 113g heavy cream Salt & pepper | 230 celcius Drain tomato, spread 1 layer, brown sugar, bake till dry for 30 mins Heat butter, fry shallot, tomato paste, nutmeg till soften Add flour, fry 30s Add stock, stir to blend Add tomato juice Add roasted tomato, about 10 mins Blend it in blender Add cream, salt & pepper | ||||||||||||||||||||||||
48 | Mediterranean tomato soup 1 cans white beans Half medium yellow onion 2 cloves garlic 1/4 teaspoon red pepper flakes (optional) 2 tablespoons olive oil 2 cups broth (chickPea stock) 1 can diced tomatoes 1 sprigs fresh rosemary Half teaspoon kosher salt black pepper 70g baby spinach Grated cheese, for serving | |||||||||||||||||||||||||
49 | ||||||||||||||||||||||||||
50 | Vegetables: | |||||||||||||||||||||||||
51 | bittergourd/cucumber fry egg | ginger/garlic, 2 eggs(fry in hot oil till a bit char), then add 1 bittergourd, salt, black pepper, pinch of oyster sauce | ||||||||||||||||||||||||
52 | Cucumber fried egg | 2 japanese cucumber, cut in strips, add in 1/4 tsp salt, leave for 2 mins, then squeeze of the water add some white pepper & rice wine & 2 cloves minced garlic Add 2 eggs | ||||||||||||||||||||||||
53 | bittergourd with pork rib/chicken wing | bittergourd, pork rib, fermented black bean,chilli,ginger/garlic,sugar(ketchup),salt(soy sauce),optional:spring onio | ||||||||||||||||||||||||
54 | 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 | ||||||||||||||||||||||||
55 | 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 | ||||||||||||||||||||||||
56 | 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) | ||||||||||||||||||||||||
57 | egg tofu with salted egg | 2 cooked salted egg yolk half an salted egg white green/red capsicum garlic curry leave Fry all above with lots of oil, then pour over egg tofu egg tofu (deep fried) | ||||||||||||||||||||||||
58 | 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. | ||||||||||||||||||||||||
59 | 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 | ||||||||||||||||||||||||
60 | hairy gourd with dried shrimp and pork | half hairy gourd (200g), cut to matchstick size 3 garlic cloves 1 TBSP dried shrimp 100g minced pork 150ml water half tsp salt white pepper | ||||||||||||||||||||||||
61 | batter for fried oyster mushroom | 1 cup white flour half cup corn flour 1 tsp salt water oil | ||||||||||||||||||||||||
62 | Potato cutlet | shallot, black pepper, tuna | ||||||||||||||||||||||||
63 | Steamed egg, keep in pot for 5min after steamin Steam 7 minutes++ in medium fire in pot with gap by sticking chopstick, topped with fried shallot | 1 egg 3 part water (1.5 times or 2 times weight of egg) 1 cooked salted egg salt + pepper | ||||||||||||||||||||||||
64 | Steam tofu with egg 2 eggs 67g water 1 minced shallot Some spring onion Some fried minced pork/bacon Salt 1 small Soft tofu | |||||||||||||||||||||||||
65 | Egg tofu | More liquid: 120g egg + 290g soy milk is ok OR Less liquid: 210g egg (4pcs) + 400g soy milk + 2.4 tsp cornflour + < 0.5 tsp salt (steam low heat 20 minutes) | ||||||||||||||||||||||||
66 | 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 + 2 times water 0.5 teaspoon salt | ||||||||||||||||||||||||
67 | Meat: | |||||||||||||||||||||||||
68 | chicken wing baked 180 Celcius 35-40 minutes, turning every 10 minutes | - 10 chicken wings, separate mid-wings and drummets and discard tips Marinade, min 2 hours to overnight - 2 tbsp chopped lemongrass - 1 tbsp olive oil - 2 tbsp honey - 3 tbsp fish sauce - 2 tbsp curry powder | ||||||||||||||||||||||||
69 | Chicken Pan fry - cola chicken marinate few hours cook with 1 can of coke | chicken wing 1 Tablespoon soy sauce + few slice ginger (taste to ensure salt level) | ||||||||||||||||||||||||
70 | steamed chicken with Tong Kwai | chicken, wine, dang gui, ginger, soy sauce, lil sugar | ||||||||||||||||||||||||
71 | Chicken Kurma Fry below in oil: 1 pc Pandan 2 pc star anise 2 pc cinnamon stick 4 pc cardamon Then add below: 5 pc shallot 3 pc garlic 50g ginger | Then add below: 1 Tablespoon fennel powder 2 tablespoon cumin powder, some don't use this 1 tablespoon coriander powder 1 tsp chili powder Add: half carrot 1 potato 2 pc green chilli Optional 1 tomato chopped roughly 1 cup yogurt/milk Salt to taste | ||||||||||||||||||||||||
72 | Kung Po chicken 3 TBSP onion, fry dried chili and spring onion till frgrant Add chicken, then add (A) | 400g chicken breast, diced, marinate (1 TBSP soy sauce + 1 TBSP rice wine + half TBSP cornstarch + half eggwhite) 8 dried chilli, cut into sections 1 spring onion, cut into sections (A) 2 TBSP soy sauce + 2 TBSP rice wine + 1 TBSP sugar (can less) + 2 TBSP water + 1 tsp cornstarch w 1 tsp water | ||||||||||||||||||||||||
73 | Fa Tiao chicken, serve 3 2 TBSP oil + garlic/ginger/chili till fragrant Add chicken, cook till meat change color add two third of scallion add water and seasoning Cover, cook for 30 mins till salt thicken to one quarter left Add remaining scallion, cook further 2 minutes | 500g chicken leg meat, cut into pieces 5 cloves garlic 4 slices ginger 1 red chili, cut slanted into big pieces 2 stalk scallion, cut into 5cm sections 100g water 1.5 TBSP faTiao wine + 1.5 TBSP soy sauce + quarter tsp salt + half TBSP sugar 1/8 tsp salt | ||||||||||||||||||||||||
74 | Chicken stewed with Lobak, serves 3 Oil, fry ginger/scallion till fragrant Add chicken, cook till change color Add radish, cook 3 minutes Add rest of ingredient, stew in low fire (30min) till radish is tender | 3 chicken leg, cut 250g white radish, cut into 1.5cm rounds 2 slices ginger 1.5 stalk scallion, cut into long strips 25g soy sauce + 1 TBSP rice wine + half TBSP black vinegar + 5g sugar + quarter tsp salt + 250g water | ||||||||||||||||||||||||
75 | Chicken Dopiaza, can replaced with beef brisket 3 big onion, use purple ones | about 600g of chicken and marinate em with 3 big tablespoon of yogurt (+ 1 tsp each of coriander seed & cumin seed toasted and pounded till fine) 3 green chilies (sliced thickly) 1 tbsp each of garlic and ginger paste Add oil, Fry the THICK sliced onions - from 1 of the onion, till it's soft, set aside Add butter, add the other 1 onion, ginger and garlic paste, (can add a few coriander root to be pounded together) quarter tsp Turmeric, half to 1 tsp Red Chili powder (stir into marinated chicken/beef) Add chicken Add green chili Add some water, cook few minutes Add 1st batch of onion and garam marsala, cook 1-2 minutes decorate with coriander | ||||||||||||||||||||||||
76 | curry chicken 1) Toasted and pestle & mortar (3 TBSP coriander seed + 1 tsp cummin + 1 tsp fennel) + curry powder. Keep aside 2) 5 TBSP oil, saute 1 star anise, 4 clove, 2 cinnamon stick, 4 cardamon 4) add lots onion, 3 large (almost same amt as chicken) 5) Add thumb size ginger + few garlic, pounded 6) add pounded spice powder 7) Add 1.5kg chicken + 300g potatoes (fried) 9) Add in milk + 1 TBSP salt | 1.4kg chicken, should be less than 1.5kg marinate in pounced old ginger and 2.5 tsp sea salt 5 potatoes or more, baked or fried blend below ingredients: 300g bag of rose shallot 10g dried chilli, about 9 pieces, soak in hot water 100g galangal ginger, it is quite forgiving thus can use more if you want Optional, 10g turmeric, i didn't use 2 TBSP meat curry powder 4 stalk lemongrass 5 sprigs curry leaves Optional: 2 kaffir lime leaf, 3 candle nut, half tablespoon coriander powder, half tsp cumin seed powder | ||||||||||||||||||||||||
77 | Roti Jala (Both recipes are nice) recipe 1: 280g flour 240g water 240g coconut milk + additional 122g water/coconut milk 2 eggs 1 tsp salt 1/2 tsp turmeric Trick: cut onion into half, prick with a bamboo stick, use it to brush pan with oil for onion fragrance | Below makes 17 pieces 200g all-purpose flour 100ml fresh milk 280ml water 1 egg 1/3 tsp salt 1/4 tsp turmeric powder 1 tbsp corn oil Mix and sieve, leave for 30 mins | ||||||||||||||||||||||||
78 | Durian kaya (served with roti jala) | 250g durian 375g santan 1 piece gula melaka or 13g sugar 3 pandan salt and sugar Cook all except durian, then add durian | ||||||||||||||||||||||||
79 | lentil dal, optional: half tsp ground coriander+1 piece potato 100-150 grams moong daal (red lentil without husk), soaked for 10 minutes before cooking 1 tomato1/2 teaspoon turmeric 1 piece cinnamon stick 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, to serve 2 TBSP lemon juice 500g-750g water Optional 200g-400g bayam 1 teaspoon coriander | 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) When cooked, place in a serving bowl and prepare the tempering. In a small frying pan, heat the ghee. 4) 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 5) Immediately pour this over the cooked lentils and garnish with lemon juice, cilantro leaves and ginger and sprinkle a little garam masala on top. | ||||||||||||||||||||||||
80 | Simple lentil soup, yields 1.25 litre 1/2 a large onion, diced 1 1/2 tbsp oil (can be omitted for fat free) 1/4 cup chopped celery 400g chopped tomatoes 400g vegetable broth 128g dry lentil (cook them before starting the soup) 1/4 cup chopped carrots 48g uncooked pearl barley or rice 1 tsp salt 1/2 tsp dried rosemary optional pepper to taste | Sauté onion in oil, then combine it with the celery, tomatoes, and broth. Bring to a boil over medium-high heat. Pulverize. Then add all remaining ingredients, lower to a simmer, and cover. Simmer 25 minutes or until carrots and barley are tender. Taste, and add additional seasonings if desired | ||||||||||||||||||||||||
81 | Curried Chickpeas with Tomatoes and Spinach, serve 3-4 2 tbsp cooking oil 1 small yellow onion sliced thinly across the grain 250g chickpeas (cooked from 130g dry chickpea) 1 x 400 grams canned diced/chopped tomato undrained 3 garlic cloves peeled & bruised 1 tsp grated ginger or ginger juice or 1 teaspoon ground ginger 250 ml water 2 tsp sugar 1 dried bay leaf 200 grams frozen spinach thawed in microwave, or 700g raw spinach (optional) 1 tablespoon fresh lemon juice combine in a small bowl or add directly to the pan (or sub with 3TBSP red curry paste) 1 tsp curry powder 1/2 tsp turmeric powder 1/2 tsp garam masala 1/4 tsp cayenne pepper powder/red chilli flake for the heat; omit or adjust to taste 1/2 tsp fine sea salt to taste freshly cracked black pepper to taste (optional) 1 tsp ground cumin optional: sweet potato | 1. In a food processor, blender, or mortar and pestle, combine the onion, ginger, garlic, and chile pepper with a bit water so that you have a paste. 2. Cook onions. Heat oil in heavy-bottomed casserole or wokpan. Sauté onions and garlic on medium low heat until onions are soft, about 5 minutes. 3. Stir the spinach around for 1 minute to make sure all pieces are coated in oil, then cover the pan for 15 to 20 minutes, stirring occasionally. If all the water evaporates, add 1 or 2 tablespoons of water and continue cooking. 4. Stir-fry chickpeas with spices. Add chickpeas one layer in the pan and scatter spices at (A) evenly over them. Stir-fry briefly until aromatic and the chickpeas evenly coated in the spices. 5. Make the stew. Add tomatoes, sugar, bay leaf & water. Stir through, cover casserole with lid and simmer for 15 minutes, adding thawed spinach during the last 2 minutes of simmering. 6. When the time is almost up, heat the last tablespoon of canola oil in a small pan on a separate burner. When the oil is hot, add the garam masala, cayenne, and cumin seeds. Fry, stirring, until the spices are fragrant and toasted. 6. Season to taste with salt or mushroom seasoning powder. Serve with bread (such as Indian chapatti, roti or naan) and/or steamed rice. | ||||||||||||||||||||||||
82 | Vege Tikka Marsala Large yellow onion (1/2 goes in sauce in blitzed sauce, 1/2 is finely chopped) 2 cloves of garlic 1 inch of ginger, sliced 10 sprigs of fresh cilantro (plus more for serving) 2 tablespoons of olive oil, divided 1/2 teaspoon of cumin 1/2 teaspoon of turmeric 1/4 teaspoon of ground cinnamon 1 teaspoon of paprika/cili powder 1 teaspoon of salt (optional) 1 1/2 teaspoons of garam masala 800 g of canned plum tomatoes, not drained 1 small container of yogurt, around 142g ounces 425g of milk 1/2 head of cauliflower, chopped into bite sized pieces 3 large carrots, peeled and finely chopped 250g chickpeas (cooked) optional: sweet potato. no milk&yogurt, 1 sprig curry leave, 3 red chili(halved), half tsp coriander seed, some recipe same amt potato/carrot/cauliflower | 1. In a food processor, combine half of the onion, garlic, ginger, cilantro stalks, and 1 tablespoon of olive oil. Blitz until fully combined about 1 minute. 2. In a large skillet, heat the remaining olive oil over medium heat. Add in the chopped onion and spices, stir to combine and cook gently for 10 minutes. 3. Into the skillet, add the plum tomatoes (with the liquid from the can), yogurt, HALF of the milk and the blitzed onion and cilantro sauce. Cook for an additional 5 minutes over medium heat. 4. Add in the cauliflower and carrots and bring to a simmer. Simmer for 20 minutes. 6. Once the veggies are tender, add in chickpeas and the remaining milk. Stir to combine and let cook for 5 more minutes | ||||||||||||||||||||||||
83 | Nyonya Sambal Paste, serve 4 For the Nyonya sambal: 2 stalks (40g) lemongrass – roughly chopped 12 candlenuts (50g) 5cm length (30g) fresh galangal – roughly chopped 3cm length (15g) fresh turmeric – roughly chopped 8 shallots (150g), halved 4 fresh red chillies (60g) – deseeded 4 dried red chillies (4g) – soaked and deseeded 1.5 tbsp tamarind paste 1.5 tbsp brown sugar | 500g raw king prawns (approx. 20 prawns) – heads on, shells removed & deveined 4 tbsp vegetable oil Seasoning Large pinch of salt (to taste) 1 – 2 tbsp light brown sugar (to taste) 2 – 3 tbsp light soya sauce (to taste) 150ml – 200ml water | ||||||||||||||||||||||||
84 | Shrimp Prawn curry, serve 4-6 1/2 teaspoon turmeric 2 pounds peeled, deveined shrimp (smaller is better here, don’t go for the jumbo prawns) 1/2 pound cauliflower, chopped 1/2 cup ghee or vegetable oil 1 1/2 cups finely chopped onions 3 cloves garlic, finely chopped 1 teaspoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons paprika 1/4 cup plain yogurt (full fat is best) 1 1/2 teaspoons salt 1/2 teaspoon red pepper flakes 1/4 cup heavy cream 10 ounces frozen peas | 1. Bring 1 quart of water to boil. Add turmeric, shrimp, and cauliflower; cook for 3-4 minutes, until shrimp are just done. Drain the shrimp and cauliflower while reserving the turmeric water, and set aside. 2. Heat ghee in a large pan over high heat, and add onions. Fry onions until they turn golden brown and translucent, stirring constantly. Add garlic and cook for another minute. 3. Reduce heat, add cumin, coriander and paprika. Stir together, then add half the reserved cooking liquid. Increase heat and boil uncovered for about 10 minutes. 4. Add the remaining liquid and boil for another 20 minutes, until the sauce is thick. 5. Add yogurt, salt, and red pepper flakes. Cook for another 2-3 minutes. 6. Add shrimp and cauliflower back in, and cook until shrimp is heated through. 7. Turn off heat, add peas and heavy cream, mix, and let rest for at least 15 minutes before you serve it over basmati rice. | ||||||||||||||||||||||||
85 | Salted egg yolk prawn | curry leave 4 long, dried chili, 3 pc bird eye chili, 3 clove garlic, 3 salted egg, optional half tsp sugar | ||||||||||||||||||||||||
86 | preserved lemon | scald glass bottle with hot water, leave to dry wash 2 lemon, wipe dry, cut to 8 piece each put 1 Tablespoon coarse SEA salt bottom of bottle, 1 cut lemon, another TBSP coarse salt, 1 cut lemon, 1 TBSP coarse salt weight of salt = 20% of lemon put for 2 weeks | ||||||||||||||||||||||||
87 | preserved lemon - pan fry chicken (for 2 pax) Mix in plastic bag, marinate at least 30 minutes Pan fry | 200g thigh meat 1 tsp preserved lemon juice pepper minced garlic 1 tsp mixed herb (basil/oregano) Half TBSP olive oil | ||||||||||||||||||||||||
88 | deep fried preserved beancurd, namyu fried chicken/pork 10 chicken wing or 500g three layer pork 2 Tablespoon minced ginger, optional 3 piece preserved beancurd 1 Tablespoon sauce from preserved beancurd 1 Tablespoon ginger juice, optional 1 Tablespoon sugar 1 Tablespoon sesame oil 1 Tablespoon oyster sauce 1 Tablespoon wine 1/2 tsp chicken powder 1/4 tsp salt or half Tablespoon soy sauce 3 Tablespoon tapioca floor | Flour Coating, optional: 鸡蛋 1个、低筋面粉（当时家里只有低筋面粉）、玉米粉 （低粉和玉米粉得混合来备用，我都是agak分量，玉米粉的分量比较少） 做法： 1. 猪肉腌制2小时以后或隔夜。 2. 鸡蛋打匀（碗里），低粉和玉米粉搅拌均匀（盘里）。 3. 猪肉放进鸡蛋搅拌均匀，捞起来后放进面粉里面，让每块猪肉都沾上面粉。 4. 热油，用中小火炸猪肉，在最后的时候开大火炸把猪肉里面的油逼出来即可捞起来沥干油份。 ～我看到猪肉变得有点金黄色就开大火炸一会儿，不要炸得太深色 | ||||||||||||||||||||||||
89 | pork rib - Steamed Seasoning: 1.5 Tablespoon rice wine Half Tablespoon cornflour 3-4 Tablespoon water Half Tablespoon sugar Half teaspoon chicken stock powder 1 - 2 Tablespoon soy sauce 1 teaspoon thick soy sauce Half to 1 Tablespoon lime juice | 500g pork rib Half Tablespoon fermented bean 1 Tablespoon tauchu bean paste some chopped fresh red chillies 1 Tablespoon chopped garlic 1) Oil lightly fry garlic and chillies, add bean paste & tauchu and fry till fragrant. 2) Add pork rib and lightly fry 3) Add seasoning and steam 40-45 minutes | ||||||||||||||||||||||||
90 | pork rib - tom yum pan fry | ½ k. of cut-up pork ribs (or a combination of pork ribs and pork belly) 2 lemongrass stalks (white portion only), lightly pounded 2 kaffir lime leaves 1 shallot, halved 2 finger chilies 5 to 6 slices of galangal (substituting ginger will give the soup and different flavor) 1 tomato, thinly sliced patis (fish sauce), to taste juice of 3 to 4 limes | ||||||||||||||||||||||||
91 | pork rib - BLACK BEANS SPARE RIBS CLAYPOT RICE | 1. Soak rice in water for about an hour and drain well. 2. Marinade spare ribs with minced fermented black beans, minced ginger, minced garlic, some soy sauce, cornstarch, soy sauce and few drops of black soy sauce. 3. Put soaked rice and 240ml water into claypot. Once boiling till the water almost dry up, add in marinated spare ribs and cook under low heat for about 5-7 minutes. Turn off the heat and lei it simmer for 15-20 minutes. 4. Pour in some soy sauce. Sprinkle some spring onions and put in scalded vegetables. Serve hot. | ||||||||||||||||||||||||
92 | braised Pork- blanch and wash pork - heat up 3 tbsp oil, sugar, add in chopped red onions, a few ginger slice and garlic. Fry till fragrant. (If using fried shallot, can add later) - Add in mushrooms, fry until you can smell the mushrooms aroma. Add more oil if needed. - Add in pork belly. - Add in soy sauce, fry until the soy sauce is slightly caramelized. - Add in the rest of the seasoning. Fry until the dish gives good aroma. Add in water. 2 TBSP rice wine - Once water is boiled, reduce to slow and low fire, covered. Let it slowly cook for 30mins. - After 30mins, add a little more water if necessary. Let it simmer another 15 to 20mins. Set aside for serving later. - if using pork leg, cook for 50-60 min, then let it sit 2-3 hours. After that, pour liquid into another pot and simmer till thick, then pour back | 8 - 10 servings: (optional: 2 red chili, 5 TBSP black vinegar) Ingredients 80g Red Onions (红葱头) finely chopped OR fried shallot with oil 2 cloves Garlic, minced (蒜头), optional 1 TBSP sugar Few ginger slices 4 Dried Chinese Mushrooms, soaked 500g Pork Belly, skin on (三层肉) or chicken wing 650ml Water (水) Seasoning 150ml First Draw Soy Sauce (头抽) 2 TBSP rice wine 1 tsp White Pepper Powder (白胡椒粉) 1/2 tsp Sea Salt (海盐) Half tsp Five Spice Powder (五香粉) 1 pc Star Anise (八角) Garnishing: Boiled eggs, optional | ||||||||||||||||||||||||
93 | Glazed Pork 500g pork belly (diced) 1L water, 4 piece ginger + 2 spring onion + 2 clove garlic Boil above, then throw water | 2 TBSP oil Add pork, cook till brownish Add 2 TBSP brown sugar Cook till shiny glazed color Add 3 TBSP light soy, 3 TBSP dark soy, 3 TBSP rice wine 250ml water, cook and simmer 45 minutes | ||||||||||||||||||||||||
94 | black pepper 3 layer pork Dipping sauce: 1/2 TBSP minced garlic 1 TBSP rice vinegar | 300g 3-layer pork (2.5cm thick), wash and dry it, marinate will all below for 2 days 1 TBSP black pepper, pan fried till fragrant 1/2 TBSP minced garlic 1 TBSP rice wine 2 tsp salt 1 tsp sugar Bake in 220 Celcius for 10 mins, then 170 Celcius for 20 mins | ||||||||||||||||||||||||
95 | Crispy Roast Pork 2.8kg pork belly, with skin on (divide to 5 manageable strip if needed) 2tbsp coarse salt for skin (upper) Dry rub to meat (underside) 2 tsp garlic salt (you may replace with garlic powder or grated garlic and salt) 1 tsp five spice powder 1 tsp ground white pepper For marinating underside of pork - optional: 5 tsp rice wine 1 tsp ground pepper 5 tsp sugar 1 cube fermented bean cube 5 tsp soy sauce 2 TBSP five spice powder | 1. Try to have a flat and same level of pork belly (for even browning when roasting) by cutting off those extra meat underneath ). Blanch the pork-skin side only in a pot of boiling water for 5mins. 2. Remove and wipe dry with paper towels. 3. Prick the skin all over with a sharp skewer, the more holes you can make the better. 4. Then use a sharp knife to lightly score the skin. 5. Massage the dry rub into the meat and rub the salt on the skin. 6. Marinate underside of pork in a container, wrap underside with foil, leave top uncovered. 8. (Optional: brush skin with white vinegar) Place in the fridge and let it dry out slowly overnight, to 2 days) 9. (Optional: slide 2 long bbq metal through the meat diagonally to prevent it shrinking) Preheat the oven to 200C. Place the pork, skin side up, on a wire rack in the oven, and place a tray underneath to catch the drippings. 10. Roast for 25mins and then switch the oven from bake to grill function (upper heat only), increasing the temperature to 230C (some say 250C?). Grill until the skin is evenly blistered and browned (around 50mins) 11 (Optional) 20 minutes into grilling, take out and scrap away all the burnt bit, brush with thin layer of oil and continue grilling with top heat OPTIONAL dry rub recipe: 1 tablespoon fennel seed, toasted 2 teaspoons coriander seed, toasted ½ teaspoon tellicherry peppercorns 2 teaspoons sea salt (optional) ¼ teaspoon red chile pepper (optional) Dry fry all except chili, pound into coarse to fine,add oil, rub and marinate | ||||||||||||||||||||||||
96 | KFC 11 spice mix (NOT YET TRY) for 4 piece drumstick + 4 piece thigh (use half seasoning on the right to marinate chicken, the rest of half seasoning for 1 cup flour + 1 Tablespoon cornstarch + 1.5 tsp salt) Start with 176C, fry in 163C, cool above wirerack to prevent sogginess | (for 4 drumstick+thigh, total 16 tsp spice <exclude salt>, 8tsp for marinate, 8 tsp to make seasoned flour) 1 teaspoons dried thyme 1 teaspoons dried basil 0.5 teaspoon dried oregano 1.5 teaspoon freshly ground black pepper 1.5 teaspoon ground mustard (or 1.5 Tablespoon dijon mustard) 4.5 teaspoons smoked paprika/regular paprika 1.5 teaspoon garlic powder 1.5 teaspoon ground ginger 1 Tablespoons ground white pepper | ||||||||||||||||||||||||
97 | RGB KFC powder,replace quarter of the flour with cornstarch to make it crispy | 50g white flour
50g corn flour 5g onion powder 5g garlic powder 5g dried oregano 5g dried thyme 10g salt 5g black pepper 5g cumin powder 5g fennel powder 5g coriander powder 3g chili powder | ||||||||||||||||||||||||
98 | CAJUN SPICE MIX (TESTED change below all into teaspoon, + 1 slight heaping teaspoon himalayan pink salt -> marinate 4 drumstick + 4 thigh) Below is just for marinate, not including spice for seasoned flour 2 tablespoons cayenne pepper 2 tablespoons paprika 1 tablespoon ground white pepper 1 tablespoon ground black pepper 1 tablespoon garlic powder optional: 4 tablespoons chili powder | One spice to rule it all: (below can marinate 8 wings) 27g paprika (~2 TBSP) 1 tablespoon + 1 teaspoon granulated garlic 2 teaspoons ground black pepper OR (NOT YET TRY) 1 tsp cayenne 3 tsp paprika 1 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp thyme 1 tsp oregano 2 tsp salt | ||||||||||||||||||||||||
99 | Oven Fried chicken 75g of unsalted butter 78ml of vegetable oil Seasoning flour (Online seasoning flour ratio: 1 cup flour uses 8 to 12.6 tsp spices as marinate has no spices. KFC mix uses 21.5 tsp spices for cup of flour) 140g of plain flour (can substitute some flour with coarse cornmeal) 1 tsp salt (enough, since there marinate has salt) 2 tsp black pepper 1/2 tsp garlic powder 1 tsp dried mixed herbs/rosemary 4 pieces drumstick + 4 piece thigh | (for 4 drumstick+thigh, total 10.5 to 11 tsp spice <exclude salt>) Marinate drumstick with Cajun Spices Mix with 7 tsp spice mix in above recipe, few hour to overnight Preheat oven to 190C. In baking sheet, put the oil and butter to melt the butter Place all of the dry ingredients into a plastic bag Remove pan from oven, Roll chicken in melted butter, then shake them in bag to coat. Set them on a piece of wax paper until you have them all coated, and ensure back to room temperature. Place them presentation side down in the melted butter/oil in the pan Bake in the heated oven for 45 minutes Flip the chicken over and bake for a further 15 minutes | ||||||||||||||||||||||||
100 | Montreal Chicken Seasoning, good on fish as well 4 TBS fine sea salt 1 TBS black pepper 1 TBS onion powder (not salt) 1/2 TBS garlic powder (not salt) 1/2 TBS crushed red chili flakes (or to taste) 1/2 TBS dried thyme 1/2 TBS dried rosemary 1/2 TBS coriander seed, bruised |