Pork Floss Tofu

This dish is delicious with my favourite pork floss. It is really simple, just fry the egg tofu, spread with some sauce (add a little water to 2 tbsp of oyster sauce), then top with pork floss and spring onion. 

Korean Steamed Egg

I came across this Korean Steamed Egg recipe from Seonkyoung Longest. It was indeed very simple to cook this dish and the texture was silky and smooth. Going to make this more often!

Ingredients

4 eggs
2 tbsp chicken stock make 1 cup stock
1 tbsp light soya sauce
1 stalk spring onion (chopped)

Directions

1. In a claypot, add in 1 cup of soup, soya sauce and bring to soft boil.
2. Beat eggs and slowly add into the pot of stock, reduce heat. Use hand whisk to beat the mixture for a while until egg mixture and stock incorporate completely, smooth and silky.
3. Cover and steam for 5 mins.
4. Add chopped spring onion on top once done and serve hot.

Chicken Corn Soup

Trying out this Maggi Homemade Chicken stock to make Chicken Corn Soup. Did not expect it turned out as tasty!

Wrapped Lettuce with Stir Fried Tunips

Missed those childhood days eating these Stir Fried Turnips with Lettuce. I prepared these for dinner for my family and surprisingly they like it too! 

Ingredients

2 whole turnips (peeled and shredded)
1 large carrot (peeled and shredded)
5pcs dried mushroom (soaked and cut into strips)
2 tbsp olive oil
2 tbsp garlic (chopped)
2 tbsp light soya sauce
1 tbsp Knorr seasonings
1 tsp sugar
Dash of pepper

1 whole lettuce (leaves)

Condiments
Cooked small prawns
Omelette (cut into strips)
Ground roasted peanuts

Directions

1. In a large wok, heat the oil and add the garlic. Cook until fragrant then add the turnips and carrots, Stir and cook until soft. Season with light soya sauce, Knorr seasonings, sugar and pepper.
2. Cooked filling mixture in low heat for 1 hour.
3. Put a spoonful of filling mixture and garnish with condiments as desired. Wrap and eat hot.

Kong Bak Pau (扣肉包)

These Chinese-styled burgers and a local delight are my Mother-In-Law's and hubby's favourite dish which we usually get it easily frozen packed from the famous chain shop 香味 (just steamed and ready to eat). But this time I decided to give it a try myself. Frankly speaking, I have estimated all the seasonings and below is just a guideline, you can add more or less to your preference. As I am quite conscious of the fatty layers in the pork belly, so I will choose those that are more meaty. Guess it should be fine to eat these once in a while.

The important part of this dish is to cook it in low heat for at least an hour or more in order to get the fragrance from the sauce into the meat, making them soft and tender, perfect combination to go with the buns. 

Ingredients

600g pork belly or lean meat, cut into thin slices
3 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp sugar
Dash of pepper

3 tbsp oil
3 slices ginger
7 cloves garlic
250 ml water

12 Kong Bak Pau (steamed)

Directions

1. Marinate the meat slices with dark soy sauce, sesame oil, oyster sauce, sugar and pepper for 1 hour.

2. Add oil in a pot and add the ginger and garlic. Stir-fry until fragrant. Add the marinated meat slices and the rest of the marinade. Stir to mix well. Cover the pot and allow it to cook for 5 minutes.

3. Remove the lid and stir-fry again to mix well. Add water and mix again. Cover the pot with a lid and allow it to cook under low heat for 1 hour. Serve hot with buns.

Cheese Corn Dogs

I came across this recipe from Happy Cooking Recipes and so tempted to try it out. Not sure whether it was due to the fresh milk I used instead of Buttermilk, the batter seems to be very watery and I have to add more flour to thicken it. My suggestion is do not add the milk all at once, add little by little to see the consistency. The Corn Dogs turned out delicious and everyone ate with big thumbs up!

There were a few steps that I did it my way and wanted to record for my future reference.

• followed the original recipe using cup measurements (though I very much prefer in gram).
• found this packet of cornmeal (Polenta) in NTUC supermarket.
• used 1 cup Fresh Milk in replace of 11/2 cups Buttermilk (Note: do not add all at once, add gradually till thick batter).
• used Cheese Hotdogs as my kids love them.
• did not put the satay sticks first as my frying pan too small so I only skewed after frying.

Cornmeal

Recipe with modifications

Ingredients 

1 cup yellow cornmeal
1 cup plain four
1/4 sugar
1 tbsp baking powder
1/4 tsp salt
1 egg (beaten)
1 cup fresh milk
1 tbsp canola oil
1 tbsp honey
2 pkts of cheese hotdogs
Satay sticks
Oil for frying

Directions

1. In mixing bowl, add cornmeal, plain four, sugar, baking powder and salt. Stir together.
2. Add beaten egg, milk, oil and honey and mix till well combined (batter should be a little thick).
3. Wipe cheese hotdogs dry with a paper towel. Dip hotdogs into batter and slowly lower into the hot oil.
4. Fry till all sides golden brown, remove from oil and place on paper towel to drain off excess oil.
5. Skew with satay sticks and ready to serve.

Breaded Shiitake Mushrooms

I was trying to experiment cooking mushrooms in other ways than with oyster sauce. With the available ingredients, seasonings and dressing I had, managed to make these Breaded Shiitake Mushrooms. It tasted so yummy with the Thousand Island Dressing.  I just love it!

Ingredients

10 Shiitake mushrooms (cut into quarters)
2 eggs (beaten)
1 cup flour
1 tbsp Oregano Basil & Tomato spice blend
Dash of pepper and salt
1/2 pkt breadcrumbs
Oil for frying

Directions

1. Mix flour, Spice blend, pepper and salt together.
2. Toss mushroom into beaten eggs and throw into the flour mixture.
3. Toss into beaten eggs again and coat with bread crumbs.
4. Heat oil and deep fry till golden brown. Drain excess oil on paper towel.
5. Ready to serve with Thousand Island dressing.

Pork Floss Fried Tofu

I am a pork floss lover and I wanted to try if it goes well with Tofu. I deep fried the egg tofu and spread with a gravy (oyster sauce, pepper and corn starch with water). Then I sprinkled a thick layer of pork floss on top. Amazingly, the overall tasted excellent and finished up in second.

Hasselback Potatoes

I was attracted by this recipe and wonder how it will taste, so I decided t give it a try. The only thing I preferred to add the salt in the olive oil instead of sprinkle on it as the salt not able even spread on the potatoes.  

Recipe with modifications

Ingredients

4 Potatoes
4 tbsp olive oil
2 cloves garlic
Salt and pepper
4 tbsp butter
1 stalk of spring onion

Directions

1. Preheat oven to 180 Deg C.
2. Wash and dry potatoes thoroughly. 
3. Cut the base of the potatoes so they can sit firmly.
4. Slice the potatoes as thin and close as possible. .
5. In a saucepan, add olive oil, salt and whole garlic (crushed and peeled)
6. Drizzle the infused oil n between potatoes slits. Dash with pepper.
7. Baked in oven for 60 mins.
8. Melt butter in the same saucepan with the infused oil.
9. Remove from oven and brush generously with the melted butter.
10.Garnish with chopped spring onions.