Tamarind prawns, non-spicy

Check out the recipe here

Steamed clams, prawns and shrimps medley

Steamed clams and prawns, with egg white
A rough assembly of fresh manila clams, heads-on prawns, green onions, ginger ==> steamed for 8-9 minutes (Note: making sure not to overcook them but importantly don't under-cook them!); and adding whisked of egg white + dash of rice wine/cooking wine at the last one minute, then continue steaming till the 9th-1oth minute...DONE! Yes. It is that easy and highly recommended when you have fresh seafood.
(This recipe is similar to how I steam prawns here. Check that out as well, if you are interested.)

Just taste the natural juices and unspoilt flavors of fresh seafood.

Savory egg custard

Savory egg custard (for 1 serving)
Ingredients:
1 egg (Note: I chose to use quality organic cage-free egg since the ingredients used are few and basic)
1/8 cup chicken stock (not more than half of the quantity of beaten egg mixture)
bunashimeiji mushrooms, a countable few

Directions:
1. Whisk egg well, and sieve to remove any remaining egg white strands
2. Add chicken stock to the beaten egg mixture. Stir to combine and DO NOT whisk again
3. Add mushroom to custard mixture
4. Steam over simmering fire or heat (DO NOT boil) till custard sets
5. Serve with a dash of sesame oil on top

Ingredients and directions may sound easy but there are really a few critical steps(1. , 2 and 4.) you need to take note of in order not to overcook the steamed custard. And you get smooth and silky savory egg custard.



Light and satisfying!

Tag: eggs, steamed eggs

Chicken rice

Chicken Rice
First, the rice:

Made from the same stock used to poach/cook the chicken(below), ginger and scallions were also added to the same stock while poaching the chicken. When cooking the rice with chicken stock, finely minced garlic was added as well. You will get aromatic chicken rice!

Then, comes the chicken:

I would say this is the most patience-testing part in making chicken rice. Refer back here.This method works perfect! Succulent moist juicy chicken. Basically, you should never allow the chicken to come to a boil - Bring a pot of water with ginger and scallions to boil. Then completely immerse the chicken into the pot, turn off heat immediately, cover the pot and leave to stand for about 1 hour(with an interim step at approx. the 30th minute). Since I used chicken drumsticks, I did not have the "cavity" problem as opposed to handling whole chicken. After about 30 minutes, the "water" or rather chicken stock, with the immersed chicken should be re-heated to almost boiling point, then again turn off the heat and left standing for the remaining 30 minutes of that 1 hour.

Of course, some say the MOST AUTHENTIC Hainanese Chicken Rice has to use 文昌鸡 (Wen Chang chicken) - from Wenchang City, Hainan Island. Wenchang is the source from where most overseas Hainanese migrated. Majority of Singapore's Hainanese population has ancestral roots in Wenchang. Maybe that's what made Hainanese chicken rice such a popular and national dish in Singapore.

Not forgetting the chili sauce:

The chicken rice chilli sauce is typically concocted from fresh chilli, garlic, ginger, vinegar, sugar and salt. Sometimes, the Hainanese has grated ginger as an additional condiment as well.

To add variety, color and some refreshing vegetables for my home-style chicken rice:

Broccolini was blanched and drizzled with some oyster sauce, and not forgetting tomatoes!



Though I have completely emptied everything on the plate into my stomach while I am writing this, I felt hungry again after looking at it :O


Don't you think chicken rice is not as unhealthy as it seems?
A wholesome, colorful, tasty meal of delicious aromatic chicken rice with that succulent tender chicken, just a spoonful away :)

Kaya toast - coconut jam and butter sandwich

Kaya is a jam flavored by pandan leaf and sweetened with sugar, made from coconut milk and chicken eggs. The spread originated in Southeast Asia, most likely Indonesia or Malaysia.

Kaya is sweet and creamy, available as a golden brown or green colored spread depending on the amount of pandan and extent of caramelization of the sugar. As with other jams, kaya is typically spread on toast and eaten in the morning or for tea breaks. This toast, also known as kaya toast where essentially kaya and usually butter are spread on two pieces of preferably toasted bread, has gradually made its way as a popular snack in Singapore and some parts of Malaysia.








There is just everything, only missing that coffee, not just any Starbucks-type coffee but those aromatic corn-roasted coffee!

Tag: kaya, kaya toast, snacks

Broccolini with Streaky Oyster Sauce and Golden Shallots

Broccolini with Streaky Oyster Sauce and Golden Shallots
Ingredients: Broccolini, oyster sauce, shallots sliced thinly
Directions: Slice shallots thinly and fry till golden brown, resulting in tiny crispy shallots, picture below (Note: do not over-fry them as when "burnt", they are as bitter-tasting as "burnt" garlic). Blanch broccolini in boiling water, or steam them till tender, then drizzle with oyster sauce and sprinkle with fried shallots.

Of course, I wish to tell you more about shallots and how they are used as part of recipe, condiment, and garnish in Asian cuisine. Fried shallots also enhance the flavor of many Indonesian dishes such as opor ayam (chicken curry) and Indonesian-style fried rice variants.

Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets just like garlic. Shallots have a mild taste that combines the flavor of a sweet onion with a hint of garlic.


The result? A subtle sweet, tender slightly crunchy green vegetable with edible flowering buds and slim stems.

No fancy culinary footwork. Broccolini with Streaky Oyster Sauce and Golden Shallots is THE chinese gourmet style vegetables that you will love. :D

Tag: broccolini , broccoli, Kai Lan, vegetables,shallots, fried shallots

Seafood cabbage rolls

Seafood Cabbage Rolls
Ingredient: Seafood paste, nori, cabbage-blanched then dip in cold icy water to retain "crisp" and color





















Directions: Follow the pictorial instructions above. Basically, lay the whole napa cabbage leaves on flat surface, add nori layer on top, fill in with seafood paste and roll up. Steam for 8-12mins.


Moist, juicy fillings that does not burden your palates


As good as it gets!

This cabbage (in rolls) are definitely worthwhile as roll-wrapper for steaming. if you find beancurd (tofu) skin-like sheets hardly accessible for you.


Other rolls to try:
Tofu Roll
Shrimp Roll

""Roll, roll, roll your boat, gently down the sea. Merrily, merrily, merrily, merrily, food is in my dream..." :D

Tag: napa cabbage, napa cabbage rolls, seafood

Spicy crispy roasted chicken wings

This should go well with Nasi Lemak or Sambal Seafood Fried Rice

Baked/Roasted Spicy Chicken Wings
Ingredients: galangal powder, crushed garlic, turmeric powder, crushed ginger, coriander powder, curry powder, sambal belacan, some lime juice, salt

WOOPS! I did not measure the quantities as I just added dashes of them into the mixing bag with the chicken wings. As a gauge, the proportion ratio should be about 1: 1.5 : 2

The quantity and proportion equation...for 1: 1.5 : 2 ratio
galangal powder = crushed garlic = turmeric powder < crushed ginger = coriander powder < curry powder = sambal belacan

Hope I have not confused you with the Math :P



Directions: Marinate for at least 2 hrs or more. When ready to bake, preheat the oven. Place chicken on a foil pan and drizzle some olive oil on it. Roast/bake at 325F for 25-35mins, then last 5mins, increase temperature to 350-360F for added crispiness. (Note: the oven temp may depend on the parts of chicken you have used. Some chicken parts have thicker portions of meat and may take longer to cook).

Outcome: Oh...so delicious. Spicy to perfection - not too overpowering. Combination of spices...miraculous! Moist in the inside, crispy on the outside



Guilt: None (IMO only)


Justification: Deep pool of frying oil not required. Deep-frying pan not required. No splatter of oil on the kitchen stove and floor. Just need a temperature-controlled oven.

Hmmm...when there is no guilt, where comes the justification? No need! DUH! :O


Tag: chicken, spicy chicken,baked chicken

Spicy Seafood Marinara

Coming after the sambal chili in my spicy fried rice is the whole dried red chili.



Do you like spicy food? Which is the spiciest you have ventured into ?

If you can't take the spice, I have some pasta variations for you to think about trying.

Other pasta variations:
Soba in almond butter and scallions dressing
Linguine in minced pork and black vinegar
Fusili with steamed shrimps and celery

For myself, it's to elevate the spice and heat in classic seafood marinara. Look what I added to make it Fiery Seafood Marinara Penne.


Penne in Fiery Seafood Marinara
Ingredients:
-Mixed seafood - prawns, bay scallops, calamari
-1 can whole tomatoes
-2 cloves garlic, minced
-1 shallots, sliced
-2-3 tsps dried basil
-8 dried red chili
-1/2 lb penne, boiled for ~9 mins or according to pack instructions. Set aside.
-cherry tomatoes and broccoli (garnish)

Can you see it ? The whole dried red chili...

Directions:
1. Heat some olive oil in saute pan, add in garlic and shallots and fry till fragrant
2. Add in seafood and stir fry till cooked
3. Add in can of tomatoes, mashing them while mixing in pan. Then add in whole red chilis
4. When almost cooked, add the dried basil and mix well
5. When ready to serve, add in penne, mix well, then dish out


Yes, it's the whole dried red chili kicking up that notch!


Enjoy.


Tag: seafood marinara, spicy seafood marinara,penne

Seafood fried rice - spicy sambal style

Sambal Seafood Fried Rice
Ingredients:
-1 pack frozen seafood (prawns, bay scallops, calamari)
-1 cup frozen vegetables, blanched and set aside
-1 clove garlic minced
-1 clove shallot sliced thinly
-1tbsp or more (if you can take the heat!) of sambal belacan (Sambal Belacan is a Malay style sambal. Chili pounded with toasted shrimp paste - belacan). A Malaysian-Chinese version is to fry belacan with chili.
-water/broth

Directions:
1. Heat 1tbsp oil in frying pan, fry the garlic and shallots till fragrant
2. Add in seafood and fry till seafood is cooked (turn "opaque")
2. Add in sambal belacan, and mix well. Continue fry for 1 min
3. Add in vegetables and continue fry for 1 min
4. If too dry, add some water
5. Add in cooked rice and mix well (Or dish out the spicy seafood and cook the fried rice via the rice-cooker method)


Doing without a fried egg this time


Very easy...but first, you have to get your sambal belacan! NOW!

Other rice dishes -
Yam rice
Nasi Lemak
Curry tonkatsu don

What ingredients do you like in your fried rice?

Tag: sambal, fried rice, sambal fried rice, seafood

Fruit appetizer salad dessert - tutti fruitti

Tutti-Frutti Salad
Ingredients: bananas, prunes, kiwis, black grapes, red globe grapes, green grapes


Tips for good sleep - Bananas are rich in tryptophan, an amino acid that is converted into the calming and sleep-inducing brain chemical serotonin. You can try a banana instead of a warm milk, when you find yourself tossing and turning the whole night, not being able to sleep tight.



Tips for storage - Banana is sensitive to ethylene gas, and spoils quickly if stored in the same areas as avocados, melons, and apples, which are ethylene producers. Get them segregated and make your bananas last longer.



Tag: fruits, banana

Abalone Chicken Porridge or Congee

Abalone Chicken Porridge or Congee
Ingredients: chicken (leftover shredded, or wings), dried scallops, abalone cut into slices, rice for cooking porridge

Directions: Boil the chicken with dried scallops, set the chicken aside and keep the chicken stock. Use the chicken stock to boil and cook the rice to porridge (time depends on how you like your porridge). If you like it real gooey, you can cook it for a longer time.



When the rice porridge starts to cook, add in the chicken and the abalone "broth" and continue cooking. That's it, simple right?



Wanna a bowl ? I think I'm cooking this again - the same thing, same dish, using that last (and second) can of abalone. Reason: The photos did not turn out well the last time, so I hope I can prepare this again and take my last (also second) shot at this dish. REAL reason: I'm lazy to think of coming up with anything new. FACT: I just want to eat abalone porridge again! Whose ABS are ALONE ?

Baked Pasta with Spicy Italian Sausage

Makeover...because you can make Spicy Italian Sausage Pasta and warm(bake) it lasagna-style with that addition of melting cheese.

Baked Pasta with Spicy Italian Sausage
Ingredients:
-1/2lb pasta, cooked according to instructions
-~4 cooked italian chicken sausages, cubed and cooked
-handfuls of baby spinach
-2cups marinara sauce, adjust amount accordingly while cooking
-red chilli pepper flakes, to taste
-black pepper, to taste
- mozzarella cheese or other melting cheese

Method:
1.Mix the cooked pasta, cooked sausage, spinach and rest of ingredients.
2.Add in some melting cheese, mix well and put in preheated oven for the cheese to melt.


The cheese just binds everything together...

Tag: italian sausage, baked pasta

Garlic Cheese Bread

Garlic Cheese Bread
Ingredients:
-slices of bread, cut to long strips or sticks
-1/2tbsp butter, softened
-2 slices of Pepper Jack Cheese (or use your favorite melting cheese)
-2 stalks scallions/spring onions
-3 cloves garlic, minced very finely
-sprinkles of red chilli flakes


Directions: ; Mix butter, cheese, scallions, garlic and chilli flakes in a bowl and blend well; slather on the mixture onto your bread; bake 395F for 10mins.

Now say "Cheese", will ya? :D

How about greens onions/scallions on breads ? Though I've added some greens onions or scallions in the Garlic Cheese Bread above, it was nothing as generous as the Green Onion Pork Floss bun I've got at the deli/bakery section in the Asian grocery store. I have a weak spot for savory breads among all buns and breads.

Almond buttered soba

Almond buttered soba
Ingredients:
-1 serving soba, boiled 6-8mins and set aside
-1-2tbsp almond butter (mine is from Trader Joes. Substitute with peanut butter if you wish)

-1tsp crushed ginger
-drizzle of sesame oil
-cucumber, julienned
-1 stalk green or spring onions, chopped finely (save a "pinch" for garnish)
-sliced almonds

Method:
1.In a mixing bowl, add in all ingredients except the soba and tomatoes, mix well
2.Add in soba noodles and toss well
3.If too dry, add some water (Note: you could used the water used to boil the soba)
4. Garnish with sliced almond, and spring onions


Tag: almond butter, almond, soba

Tiramisu - eggless recipe

Even if I make a cake-like dessert, it has to be tiramisu and nothing else (errr...except for the other no-bake cake I've attempted to make many years ago...the no-bake, freezer-"baked" made classic cheesecake :P ).



Tiramisu, eggless recipe (serves 4-5)
Ingredients:
Espresso
-1/3 espresso, strongly brewed (I used freshly brewed French Roast coffee)

Mascarpone Filling
-3/4 cups heavy whipping cream
-1/6 cup cane sugar
-1tsp vanilla extract
-8oz mascarpone cheese, softened to room temperature
-1pack imported or domestic ladyfingers
-some cocoa powder

The cheese and lady/sponge fingers

Method:
Filling
1. Whip cream with sugar and vanilla until soft peaks form.
2. Fold cream into softened mascarpone.

Assembly
1. Place a layer of ladyfingers or sponge fingers at the bottom of a shallow baking dish or dessert bowls
2. Sprinkle with half the espresso
3. Spread with half the filling
4. Repeat with remaining ladyfingers or sponge fingers, espresso and filling, spreading the top smooth
5. Cover with plastic wrap and refrigerate for up to 24 hours before serving
6. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface
(Note: Since I did not add any eggs, the tiramisu can keep longer in the fridge - my REAL intention was...since I wanted the tiramisu to keep longer in the fridge, I did not add eggs. :p)


The tiramisu still tasted "tiramisu" (even without the eggs) ~ mild and delicate flavor, moist, creamy. I did not say it. Mr. TF did.


Scoop it out from a baking dish; taking small bites from a dessert bowl, or like what I did - making a mini round of tiramisu on a plate like this - pick the "pick-me-up" up anyway you like.


Half gone! Halfway to pick-me-up! Mmmmm...nothing overpowers here. The flavors of coffee, cheese, whipping cream and cocoa powder balance just right. Yum!


Tag: tiramisu, eggless tiramisu, dessert