Tom Yum Goong

This is my family favourit soup of all time - Tom Yum.

Ingredients

1 cup       Evaporate Milk
4 cups     Chicken Stock
8 sliced    Galangal
4              Kaffir Lime Leaves ( Tear from centre)
2 stalks    Lemongrass, bruised
500g        Prawns
100g        Oyster Mushroom, Halved
10            Green and Red Chilli Padi, Bruised
3              Coriander roots, bruised
3 bunches Fresh Coriander Leaves
5 pieces    Garlic ( bruised with skin on)
5 pieces    Shallots (bruised with skin on)
3 tbsp       Tom Yum paste
3 tbsp       Lime juice
2 tbsp       Fish sauce

Method

1.  Bring the stock to the boil.
2.  Add galangal, kaffir lime leave, coriander roots, lemongrass, garlic, shallots.
3.  Quick boil over medium heat for abt 5 mins.
4.  Add tom yum paste, oyster mushroom and prawn.
5.  Boil for a few mins.
6.  Add the evaporate milk and simmer for 3 mins.
7.  Add fish sauce, lime juce, chillies and test.
8.  Garnish with coriander leave.( optional)

Pineapple Tarts

Open Pineapple Tarts

Close-Up Pineapple Tarts

Ingredients

500g   Butter

100g   Milk Powder

100g   Castor Sugar

700g   Plain Flour ( can use Hong Kong Flour or Cake Flour)

3         Egg Yolk

1         Egg White

Method

1.  Mix butter and sugar and beat till white.

2.  Add in milk powder, eggs and flour. Mix well.

3.  Take a small piece dough, flatten it.

4.  Put in pineapple paste and wrap it.

5.  Egg Wash.

6.  Bake at 160 degrees celcius till golden brown.

Egg Wash -  2 eggs + 1 white to egg wash.

    The process of making the pineapple fillings

Pineapple Filling

 6 nos  Pineapple

600g  Rock Sugar

1/4 tsp Cloves

1 Cinnamon Stick

1/2 lemon juice

1. Grate the pineapple and drain the juice.

2. Cook the pineapple till dry then add in sugar.

3. Cook over low fire till all the water evaporates and the pineapple does not stick to the side of the

    pot.

Kuih Lapis

Kuih Lapis

Ingredients (A)

500g Semi Hard Butter
280g Condensed Milk
3 tsp Rum
150g Plaing Flour
1 tsp Mixed Spice
20     Egg Yolks
200g Sugar
2 tsp SP

Ingredients (B)

10 Egg Whites
40g Sugar
1/4 tsp Cream of tar tar

Method

1.  Preheat Oven to 200 degrees celcius. Warm up a 9 inches baking tins before greasing and lining
     paper only at the bottom of the tin.
2.  Cream butter, condensed milk and rum at maximum heat till creamy.
3.  Add in the sifted flour and mixed spice. Mix well and set aside.
4.  Whisk egg yolks, sugar and SP at maximum speed until thick and add in the butter mixture.
5.  Whisk egg whites, sugar and cream of tartar at maxium speed until stiff.
6.  Fold the egg white into the egg yolk mixture until the the two mixtures are well mixed.
7.  Spread a small amount of batter abt 100g on the warmed baking tray and bake until golden brown.
8.  Increased the oven temp. to 240 degrees celcius at top heat only to bake the second layer of cake
     onwards. Continue baking the cake by the layers until the batter uses up.

Chocolate Chips Cookies

 Trays of chocolate chips cookies waiting to be baked.

Chocolate Chips Cookies

Ingredients

3/4 cup Butter
1 cup Brown Sugar
1/2 cup Sugar
1/4 cup water
1 tsp vanill
1 cup flour plus 4 tbsp. more flour
1 tsp salt
1/2 tsp baking soda
3 cups oatmeal regular
2 pkts (6 oz) chocolate chips
1 cup chopped walnuts

Methods

1. Cream butter and sugar
2.  Add egg, vanilla and water
3. Sift together flour, salt and baking soda.
4.  Add to cream mixture
5. Add oatmeal and chocolate chips.
6. Drop by tsp onto greased cookie sheet.
7. Bake at 350 degress celcius for 10 - 12 mins.

Stir-Fried Pork Belly with Onion (洋蔥五花肉)

Stir-Fried Pork Belly with Onion (洋蔥五花肉)



Ingredients 

 - 200g pork belly sliced diagonally (against the grain)
- 4 slices of ginger, sliced thinly
- 3 cloves garlic, minced

- 1 large onion, thickly sliced
- 1 tbsp cooking oil
- 2 stalks spring onions (scallions), cut to 5cm/2-inch lengths
- 1-2 chilli padi, sliced (omit or adjust to your liking)
- 1 tbsp Chinese cooking wine (Hua Diao or Shaoxing) (optional)

- 1/2 tsp sugar
 - 40ml water (optional)

Marinade (A)
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp fish sauce
- 1 tsp sesame oil
- 1 tsp corn starch

Directions

 1. Marinate the pork belly slices in the marinade ingredients (A) for at least 5 to 10 mins.
 2. Heat oil, fry ginger for a few seconds. Then add garlic and chilli and stir fry till fragrant.
 3. Add pork belly, stir fry till cooked.
 4. If you like some gravy, sprinkle some water. Drizzle some Chinese Cooking Wine.
 5. Add the Spring Onion.
 6. Off the flame.
 7. Garnish with some roasted sesame seeds.

Tang Yuan (汤圆) Glutinous Rice Ball - DongZhi Festival

Tang Yuan (汤圆) is usually eaten during Dong Zhi festival (冬至) where family get together. Tang Yuan can be either large or small, filled with paste or non-fill depending on personal preference. The round shape of the ball symbolise the family togetherness. 

Uncooked  Tang Yuan Balls 

Tang Yuan (汤圆) Glutinous Rice Ball

Ingredients:

Rice Ball:
1 cup of glutinous rice flour
½ cup of water (For making the dough)
Red colouring

Sweet Soup:
4 cups of water
2 pandan (screw pine) leaves, tied in a knot
80g Ginger bruised
½ cup of brown sugar (may substitiute with rock sugar or gula Melaka morsels)

Directions:

1.   In a large bowl, add in flour and water together and roll it into a dough.

2.   If the dough is too soft, add more flour.

3.   If the dough is too hard to press, wet your hands with water and continue to press. This will soften

      the dough.

4.   Continue to knead the dough for a few minutes.

5.    Divide the dough into 2.

6.    In one of the dough, add in red food coloring. Knead till the color is spread evently.

7.    Leave 1 part of the dough white.

8.    Roll into balls. Simply shape the dough into even-sized balls.
9.    Bring a pot of water (enough water to submerge the rice balls completely) to boil. Add the tang
       yuan into the boiling water and cook until they float to surface. Transfer them immediately to a
       large bowl of water until cooled.
10. To cook the sweet soup (糖水), add 4 cups of water, pandan leaves, brown sugar and ginger to a  

       pot. Bring to a boil and reduce heat to simmer until sugar is fully melted.
11. To serve, add tang yuen to a serving bowl and ladle the sweet soup over.



ShenZhen ( 3rd Dec to 9th Dec)

      Jin Dao Yuan  Restaurant - the best seafood claypot porridge

     Shi Chuan Dish     

    Love the deco of this restaurant.

      Dim Sum Breakfast

      Steam Boat Dinner

     Dessert Time

     Lunch @ Pappa Gourmet

     Seafood Dinner    

    Amusement Park

     Chunmanyuan Restaurant for Dim Sum

    Cooking Tom Yum for my brother and his family.

   

      Dinner @ Japanese Restaurant - Cheap & Good

    Lunch @ Mian Dian Wang