tag:blogger.com,1999:blog-81792717917943791922024-03-13T08:11:27.311+08:00TLC KitchenEasy TLC Recipes For the NoobTLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-8179271791794379192.post-15364190155452454462016-12-30T14:12:00.000+08:002016-12-30T14:13:08.520+08:00Unexpected uses for your microwave <b><br /></b>
<b><u>1) Dry herbs</u></b><br />
If you've got some herbs left over that you won't be able to use before they go off, you can dry them in the microwave. Place a few branches of the herb between two paper towel sheets and microwave for two to three minutes.<br />
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<b><u>2) Sanitize sponges</u></b><br />
If you're kitchen sponge is starting to get a little funky, put it in the microwave for two minutes to sanitize it. Make sure it's wet before you put it in and that it doesn't have any metal or plastic parts.<br />
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<b><u>3) Peel garlic</u></b><br />
Instead of trying to peel the skin off with your fingers and knife, pop the whole head in for 20 seconds and the cloves will separate and easily slide out of their skins.<br />
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<b><u>4) Peel tomatoes</u></b></div>
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The most common way to peel a tomato is to drop it in boiling water, but you can also get it done in the microwave. Score the bottom of the fruit with an X and pop it in for 30 seconds. Depending on the size, it might need another 30 seconds. The skin will slide right off without ever messing up a pot!</div>
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<b><u>5) Soften sugar</u></b></div>
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If you're a baker, you know how quickly brown sugar can turn into hard lumps that are impossible to break apart. Simply place a damp paper towel over it, microwave for 20 seconds, and the sugar will loosen.</div>
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<b><u>6) Steam vegetables</u></b></div>
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Since boiling can suck out many of the vitamins and nutrients in your veg, steaming is a great option. Add a few tablespoons of water to your bowl of veg, cover and microwave for 3-4 minutes. Use caution when opening as the steam can burn you.</div>
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<b><u>7) Make fruit juicier</u></b></div>
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If you've got some lemons or limes lying around that have gone hard, pop them in for 10-20 seconds and they will yield much more juice when squeezed.</div>
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<b><u>8) Toast nuts</u></b></div>
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Spread out nuts evenly in a microwave safe container and microwave for two minutes. The nuts will be fragrant and should have a light brown colour. No more overcooking in the pan!</div>
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TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-9200601542433542482016-10-27T15:57:00.004+08:002016-10-27T16:38:38.290+08:00Fried Beehoon (炒米粉)<br />
<h2>
<span style="color: #e06666;">INGREDIENTS (2 Pax)</span></h2>
<ul>
<li style="box-sizing: inherit;">150 grams of rice vermicelli</li>
<li style="box-sizing: inherit;">2 tablespoons of dark soya sauce</li>
<li style="box-sizing: inherit;">1 tablespoon of oyster sauce</li>
<li style="box-sizing: inherit;">1 tablespoon of light soya sauce</li>
<li style="box-sizing: inherit;">1 tablespoon of sesame oil</li>
<li style="box-sizing: inherit;">1.5 shallots </li>
<li style="box-sizing: inherit;">1 tablespoon of cooking oil</li>
</ul>
Seasonings during stir frying<br />
<ul>
<li style="box-sizing: inherit;">Additional oyster sauce to taste</li>
<li style="box-sizing: inherit;">Salt to taste</li>
<li style="box-sizing: inherit;">Dashes of white pepper corn</li>
</ul>
* Not that the seasoning will very much depend on your taste bud. The quantity listed here are rather conservative and you can always adjust upwards to suit your family’s taste bud.<br />
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<h2>
<span style="color: #e06666;">DIRECTIONS</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">PREPARE (45 minutes)</span></h4>
<ul></ul>
<ol>
<li>Prepare the sauces. </li>
<ul>
<li style="box-sizing: inherit;">2 tablespoons of dark soya sauce</li>
<li style="box-sizing: inherit;">1 tablespoon of oyster sauce</li>
<li style="box-sizing: inherit;">1 tablespoon of light soya sauce</li>
<li style="box-sizing: inherit;">1 tablespoon of sesame oil</li>
</ul>
<li>In a bowl with water just adequate to cover the uncooked rice vermicelli, add in the oyster sauce, light soya sauce, dark soya sauce and sesame oil. Marinate the rice vermicelli for at least half an hour until the rice vermicelli are soft. If you are rushing for time, you can use lukewarm water for the marinating. </li>
<li>Slice the shallot into thin slices. </li>
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<span style="font-size: large; font-weight: normal;">COOK (15 minutes)</span></h4>
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<li>When the rice vermicelli is soft, sauté the sliced shallot with 1 tbsp of cooking oil until fragrant.</li>
<li>Add in the soaked rice vermicelli (keep the seasoning water for the rice vermicelli) and stir fry for 3-4 minutes until the flavour are well incorporated .</li>
<li>Gradually add the seasoning water to cover the rice vermicelli. (The rice vermicelli will take some time to absorb the seasoning water. You may or may not used up all the seasoning water and this will depend on how moist you want your rice vermicelli to be.)</li>
<li>Let it simmer until your desired texture. </li>
<li>Once you are satisfied with the texture of the rice vermicelli, take a spoon and taste the rice vermicelli. If there is a need, add additional seasoning (oyster sauce, salt, white pepper and sesame oil) to taste. </li>
<li>(Optional) Follow by beansprout. Stir until well mix and let it simmer for another one minute before off the heat. </li>
</ol>
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<i><span style="color: #999999;">Inspired by kwgls.wordpress.com</span></i></div>
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TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-91538686623339674542016-10-27T15:57:00.003+08:002016-10-27T15:58:17.331+08:00Fried Beehoon (炒米粉)<br />
<h2>
<span style="color: #e06666;">INGREDIENTS (2 Pax)</span></h2>
<ul>
<li style="box-sizing: inherit;">150 grams of rice vermicelli</li>
<li style="box-sizing: inherit;">1.5 tablespoons of dark soya sauce</li>
<li style="box-sizing: inherit;">1 tablespoons of oyster sauce</li>
<li style="box-sizing: inherit;">1 tablespoons of light soya sauce</li>
<li style="box-sizing: inherit;">0.5 tablespoon of sesame oil</li>
<li style="box-sizing: inherit;">1.5 shallots </li>
<li style="box-sizing: inherit;">1 tablespoons of cooking oil</li>
</ul>
Seasonings during stir frying<br />
<ul>
<li style="box-sizing: inherit;">Additional oyster sauce to taste</li>
<li style="box-sizing: inherit;">Salt to taste</li>
<li style="box-sizing: inherit;">Dashes of white pepper corn</li>
</ul>
* Not that the seasoning will very much depend on your taste bud. The quantity listed here are rather conservative and you can always adjust upwards to suit your family’s taste bud.<br />
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<h2>
<span style="color: #e06666;">DIRECTIONS</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">PREPARE (45 minutes)</span></h4>
<ul></ul>
<ol>
<li>Prepare the sauces. </li>
<ul>
<li style="box-sizing: inherit;">1.5 tablespoons of dark soya sauce</li>
<li style="box-sizing: inherit;">1 tablespoons of oyster sauce</li>
<li style="box-sizing: inherit;">1 tablespoons of light soya sauce</li>
<li style="box-sizing: inherit;">0.5 tablespoon of sesame oil</li>
<li style="box-sizing: inherit;">1 tablespoons of cooking oil</li>
</ul>
<li>In a bowl with water just adequate to cover the uncooked rice vermicelli, add in the oyster sauce, light soya sauce, dark soya sauce and sesame oil. Marinate the rice vermicelli for at least half an hour until the rice vermicelli are soft. If you are rushing for time, you can use lukewarm water for the marinating. </li>
<li>Slice the shallot into thin slices. </li>
</ol>
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<span style="font-size: large; font-weight: normal;">COOK (15 minutes)</span></h4>
<ol>
<li>When the rice vermicelli is soft, sauté the sliced shallot with 1 tbsp of cooking oil until fragrant.</li>
<li>Add in the soaked rice vermicelli (keep the seasoning water for the rice vermicelli) and stir fry for 3-4 minutes until the flavour are well incorporated .</li>
<li>Gradually add the seasoning water to cover the rice vermicelli. (The rice vermicelli will take some time to absorb the seasoning water. You may or may not used up all the seasoning water and this will depend on how moist you want your rice vermicelli to be.)</li>
<li>Let it simmer until your desired texture. </li>
<li>Once you are satisfied with the texture of the rice vermicelli, take a spoon and taste the rice vermicelli. If there is a need, add additional seasoning (oyster sauce, salt, white pepper and sesame oil) to taste. </li>
<li>(Optional) Follow by beansprout. Stir until well mix and let it simmer for another one minute before off the heat. </li>
</ol>
<div>
<br /></div>
<div>
<i><span style="color: #999999;">Inspired by kwgls.wordpress.com</span></i></div>
</div>
TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-70680773810951226172016-10-21T20:48:00.002+08:002016-10-21T21:01:02.311+08:00Pasta with Mussels in White Wine<div class="separator" style="clear: both; text-align: center;">
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<h2>
<span style="color: #e06666;">INGREDIENTS (2 Pax)</span></h2>
<ul>
<li style="box-sizing: inherit;">12 Mussels, scrubbed and de-bearded </li>
<li style="box-sizing: inherit;">2 Garlic Cloves, thinly sliced</li>
<li style="box-sizing: inherit;">1/2 Red Chili or Crushed Red Pepper</li>
<li style="box-sizing: inherit;">Spaghetti or Linguine </li>
<li style="box-sizing: inherit;">White Wine</li>
<li style="box-sizing: inherit;">Unsalted butter</li>
<li style="box-sizing: inherit;">Extra-virgin olive oil</li>
<li style="box-sizing: inherit;">Freshly Squeezed Lemon Juice</li>
<li style="box-sizing: inherit;">Salt and Pepper</li>
</ul>
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<span style="color: #e06666;">DIRECTIONS</span></h2>
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<span style="font-size: large; font-weight: normal;">PREPARE (15 minutes)</span></h4>
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<ol>
<li>Scrubbed and de-beard the mussels. </li>
<li>Thinly slice the 2 cloves of garlic and 1/2 red chilli. </li>
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<span style="font-size: large; font-weight: normal;">COOK (25 minutes)</span></h4>
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<li>Cook the spaghetti with slightly salted water until it is almost soft (because you will need to cook it again later). Drain the pasta. To avoid overcooking and pasta sticking together – rinse it with cold water, add a little olive oil and toss it.</li>
<li>Mussels and Broth: </li>
<ul>
<li>Bring to boil about 2 cups of white wine. </li>
<li>Add the mussels, cover and cook over high heat, stir the mussels a few times, until the mussels open, about 4-5 minutes.</li>
</ul>
<li>Mussels:</li>
<ul>
<li>Drain the mussels and set it aside. Discard any unopened mussels. You can choose to remove the mussels from their shells</li>
<li>Melt butter (about 3 tablespoons) and pour over the mussels. Toss to coat. Cover with plastic wrap.</li>
</ul>
<li>Heat the 2 tbsps extra-virgin olive oil in a pan/pot. Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes. Add the red pepper/red chilli and cook for 1 minute longer.</li>
<li>Slowly pour in the reserved mussel broth into the pan/pot. Add 1 tbsp lemon juice and simmer over moderately high heat until the sauce is reduced to about 1 cup, about 5 minutes.</li>
<li>Add the buttered mussels and the hot spaghetti to the ‘cooking’ sauce.</li>
<li>Toss over low heat until the pasta is uniformly coated.</li>
<li>Season with salt and pepper and serve.</li>
</ol>
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TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-79615489753772755972016-10-19T15:59:00.000+08:002016-10-19T15:59:22.412+08:00Beef Stew<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQV-Ss7MsMaXDOptxm_nQtAGkEMQ026NwQuPJO-7Dnxc9jCcq4DMTeYf6MoCrLFmYDCsYlMD3dnuSyOeJJzhxx4B4VNw4bO0HHG2-iwYcXVE37bi8zz0l2FDcKLh2L2iO9MUm6mQuuE9E/s1600/Beef+Stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQV-Ss7MsMaXDOptxm_nQtAGkEMQ026NwQuPJO-7Dnxc9jCcq4DMTeYf6MoCrLFmYDCsYlMD3dnuSyOeJJzhxx4B4VNw4bO0HHG2-iwYcXVE37bi8zz0l2FDcKLh2L2iO9MUm6mQuuE9E/s640/Beef+Stew.jpg" width="640" /></a></div>
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<h2>
<span style="color: #e06666;">INGREDIENTS (2 Pax)</span></h2>
<ul>
<li style="box-sizing: inherit;">Beef marinade (flour mixture)</li>
<ul>
<li style="box-sizing: inherit;">2 tsp corn flour</li>
<li style="box-sizing: inherit;">salt</li>
<li style="box-sizing: inherit;">black pepper</li>
<li style="box-sizing: inherit;">300g-400g of Beef Cubes</li>
</ul>
<li style="box-sizing: inherit;">Diced Vegetables</li>
<ul>
<li style="box-sizing: inherit;">1 large onion, cut into quarters</li>
<li style="box-sizing: inherit;">2 cloves of garlic</li>
<li style="box-sizing: inherit;">2 sticks of celery, diced</li>
<li style="box-sizing: inherit;">2 carrots, diced</li>
<li style="box-sizing: inherit;">2 potatoes, peeled and diced</li>
<li style="box-sizing: inherit;">1 fresh tomato, cut into wedges</li>
</ul>
<li style="box-sizing: inherit;">Extras</li>
<ul>
<li style="box-sizing: inherit;">1/2 cup of red wine/stout</li>
<li style="box-sizing: inherit;">2 tbsp of tomato paste</li>
<li style="box-sizing: inherit;">3 tbsp worcestershire sauce</li>
<li style="box-sizing: inherit;">2 cups of beef broth</li>
<li style="box-sizing: inherit;">3 cups of water</li>
<li style="box-sizing: inherit;">1 tsp of dried thyme</li>
<li style="box-sizing: inherit;">5 bay leaves</li>
</ul>
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<h2>
<span style="color: #e06666;">DIRECTIONS</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">PREPARE (30 minutes)</span></h4>
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<ol>
<li style="box-sizing: inherit;">Diced the vegetables.</li>
<li style="box-sizing: inherit;">Prepare the extras.</li>
<li style="box-sizing: inherit;">Prepare the beef for the stew:</li>
<ul>
<li>Pour 2 tsp corn flour, salt and black pepper in a large ziplock bag and mix well.</li>
<li style="box-sizing: inherit;">Coat all your beef cubes in the ziplock bag with the flour mixture (beef marinade).</li>
</ul>
</ol>
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<span style="font-size: large; font-weight: normal;">COOK (2.5 hours)</span></h4>
<ol>
<li>Heat some olive oil in a pot with medium high heat and sear your beef cubes, until all sides are nicely brown. It takes about 3 to 5 mins per side!</li>
<li>Once all beef cubes are brown, add 1/2 cup of stout / red wine to the pot and let it bubble.</li>
<li>Then add the following:</li>
<ul>
<li>2 tbsp of tomato paste</li>
<li style="box-sizing: inherit;">3 tbsp worcestershire sauce</li>
<li style="box-sizing: inherit;">2 cups of beef broth</li>
<li style="box-sizing: inherit;">3 cups of water</li>
</ul>
<li>Bring the stew up to a boil with high heat.</li>
<li>Once the liquid boils and bubbles, add in the thyme and bay leaves and let the pot simmer in low heat for 1 hour.</li>
<li>After the hour, add in all the diced veggies and let the stew simmer for another hour.</li>
<li>When an hour is up, test the softness of your meat and veggies with a fork. Test taste and add salt / water / black pepper to taste, depending on your preference.</li>
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<b>Tips:</b></div>
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<li>If you prefer a thicker stew, mix 2 tsp of corn flour with several tablespoons of water and stir well before adding it into the pot. Let the stew simmer for another 5 mins and serve hot.</li>
</ul>
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<i>Recipe Inspired By www.noobcook.com/sesame-oil-chicken/2</i></div>
TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-66110657080198220252016-10-19T15:47:00.000+08:002016-10-19T15:47:38.851+08:00Sesame Oil Chicken<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6v2K2ZtJWLeqXWX5JSANDRyA9YvUMmryDmg_-vjT0-Z3rDT6-Z_oc_3OjEEHP9YjLzV_sqBuO1Gfx32L5g2MIfi7lKB9s9GEFwrQyDoyhquO52ty7WkvqpvHNAXm7br4Il6XsShjW18/s1600/Sesame+Chicken+-+17+Oct+16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6v2K2ZtJWLeqXWX5JSANDRyA9YvUMmryDmg_-vjT0-Z3rDT6-Z_oc_3OjEEHP9YjLzV_sqBuO1Gfx32L5g2MIfi7lKB9s9GEFwrQyDoyhquO52ty7WkvqpvHNAXm7br4Il6XsShjW18/s640/Sesame+Chicken+-+17+Oct+16.jpg" width="640" /></a></div>
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<h2>
<span style="color: #e06666;">INGREDIENTS (2 Pax)</span></h2>
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<li style="box-sizing: inherit;">1/2 chicken (about 500g) cut to small pieces (you can also use drumlettes or chicken thighs)</li>
<li style="box-sizing: inherit;">2 tbsp sesame oil</li>
<li style="box-sizing: inherit;">1 tbsp cooking oil</li>
<li style="box-sizing: inherit;">7 slices ginger sliced to thin strips</li>
<li style="box-sizing: inherit;">2 tbsp Shaoxing wine / Huatiao wine to taste</li>
<li style="box-sizing: inherit;">Seasoning Mix:</li>
<ul>
<li style="box-sizing: inherit;">50 ml water</li>
<li style="box-sizing: inherit;">1 tsp dark soy sauce</li>
<li style="box-sizing: inherit;">1/2 tsp light soy sauce</li>
</ul>
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<h2>
<span style="color: #e06666;">DIRECTIONS</span></h2>
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<span style="font-size: large; font-weight: normal;">PREPARE (15 minutes)</span></h4>
<ul></ul>
<ol>
<li style="box-sizing: inherit;">Chop chicken into small pieces and ginger into slices. </li>
<li style="box-sizing: inherit;">Stir Seasoning Mix</li>
<ul>
<li>50 ml water</li>
<li>1 tsp dark soy sauce</li>
<li>1/2 tsp light soy sauce</li>
</ul>
</ol>
<h4>
<span style="font-size: large; font-weight: normal;">COOK (15 minutes)</span></h4>
<ol>
<li>Heat sesame oil and cooking oil, then add ginger strips. Stir fry until fragrant.</li>
<li>Add chicken pieces and stir fry for a few minutes, until cooked on the surface.</li>
<li>Add Seasoning Mix to coat chicken evenly in the sauce. </li>
<li>Cover and simmer for 5 minutes. Add more water if the sauce is drying out. Use kitchen tongs to turn chicken pieces over, cover and simmer for another 5 minutes.</li>
<li>When the chicken is cooked, add Shaoxing wine and after a few seconds serve.</li>
</ol>
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<b>Tips:</b></div>
<div>
<ul>
<li>Instead of Chinese wine, you can also add hard liquor like D.O.M or X.O.</li>
<li>Simmering time depends on the size of the chicken pieces - smaller pieces, shorter cooking time.</li>
<li>You can add canned button mushrooms during the last few minutes of simmering.</li>
</ul>
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<i>Recipe Inspired By www.noobcook.com/sesame-oil-chicken/2</i></div>
TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-7804867103474503232016-10-19T15:23:00.000+08:002016-10-19T15:48:43.151+08:00Hot Plate Tofu without Hot Plate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4j-Hiq5c8GJgSYOZdbnfOwcp8Xnb8kqN9SaAxLBO031dpxKh0CPVTktL6V9wCEeBsbPK3xm-NQg5BsTFbr_xxbwCOiEFIiRd0CITs-ggFhavozDe_-C_w8Mwy_80zeM26S2IK2NmmQCE/s1600/Hotplate+Tofu+-+17+Oct+16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4j-Hiq5c8GJgSYOZdbnfOwcp8Xnb8kqN9SaAxLBO031dpxKh0CPVTktL6V9wCEeBsbPK3xm-NQg5BsTFbr_xxbwCOiEFIiRd0CITs-ggFhavozDe_-C_w8Mwy_80zeM26S2IK2NmmQCE/s640/Hotplate+Tofu+-+17+Oct+16.jpg" width="640" /></a></div>
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<h2>
<span style="color: #e06666;">INGREDIENTS (2 Pax)</span></h2>
<ul>
<li style="box-sizing: inherit;">1 tube (150g) Silken Egg Tofu 蛋豆腐</li>
<li style="box-sizing: inherit;">2 Eggs </li>
<li style="box-sizing: inherit;">Marinade Meat</li>
<ul>
<li style="box-sizing: inherit;">150g Minced Pork</li>
<li>1 tsp sesame oil</li>
<li>1 tsp cornflour; and corn flour for silken tofu</li>
<li>pinch of salt and white pepper powder</li>
</ul>
<li>Garnish </li>
<ul>
<li>1.5 cm ginger</li>
<li style="box-sizing: inherit;">1 clove of Garlic</li>
<li>2 pcs of dried chinese/shitake mushrooms</li>
<li style="box-sizing: inherit;">1/2 chili (Optional)</li>
<li style="box-sizing: inherit;">1/4 Carrot (Optional)</li>
</ul>
<li style="box-sizing: inherit;">Sauce:</li>
<ul>
<li style="box-sizing: inherit;">1/2 cup water</li>
<li style="box-sizing: inherit;">1 tsp light soya sauce </li>
<li style="box-sizing: inherit;">1/2 tbsp oyster sauce</li>
<li>1/2 tbsp shao xing wine / hua tiao</li>
<li>(Chilli) Bean Paste (辣豆)瓣酱 1 Tbsp</li>
<li>Cornflour 1/2 Tbsp dissolved in 1 Tbsp water</li>
<li>Sugar, Salt, White Pepper to taste</li>
</ul>
</ul>
<div>
<span style="color: #e06666;"><br /></span>
<br />
<h2>
<span style="color: #e06666;">DIRECTIONS</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">PREPARE (15 minutes)</span></h4>
<ul></ul>
<ol>
<li style="box-sizing: inherit;">Rehydrate dried chinese/shitake mushrooms</li>
<li style="box-sizing: inherit;">Marinade the minced pork</li>
<ul>
<li>1 tsp sesame oil</li>
<li>1 tsp cornflour</li>
<li>pinch of salt and pepper </li>
</ul>
<li style="box-sizing: inherit;">Finely chop the 1 clove of garlic, 1.5 cm ginger, 2 pcs of rehydrated mushrooms and 1/2 chili</li>
<li style="box-sizing: inherit;">1/4 carrot sliced into thin pieces. (Optional)</li>
<li style="box-sizing: inherit;">Cut the silken tofu into 8 equal pieces.</li>
</ol>
<h4>
<span style="font-size: large; font-weight: normal;">COOK (20 minutes)</span></h4>
<ol>
<li style="box-sizing: inherit;">Fry the eggs into omelettes and lay them on a serving plate. </li>
<li style="box-sizing: inherit;">Coat the silken tofu with some corn starch, and immediately deep fried them in oil and set aside. </li>
<ul>
<li>To get even browning, have lots of oil in the wok (80% Oil 20% tofu) and heat to at least 170 degrees C. </li>
<li>Once you put the tofu into the oil, don’t touch it for at least 1-2 minutes then gently swirl it around. </li>
<li>Remove from oil once it is golden brown and drain the oil.</li>
</ul>
<li style="box-sizing: inherit;">Then layer the tofu on top of the omelette.</li>
<li style="box-sizing: inherit;">Heat some cooking oil, and fry the ginger and garlic, (optional: chili and white part of spring onion) till fragrant. </li>
<li style="box-sizing: inherit;">Then add in the chopped mushrooms and carrot and stir fry for about 1 minute.</li>
<li style="box-sizing: inherit;">Add in the marinated minced pork and stir fry until 75% cooked. </li>
<li style="box-sizing: inherit;">Add in 1/2 cup water, 1 tsp light soy sauce, 1/2 tbsp shao xing wine, 1/2 tbsp oyster sauce, 1 tbsp (chili) bean paste. </li>
<li style="box-sizing: inherit;">Bring it to boil until it is slightly thicker. Season with salt and sugar if needed. </li>
<li style="box-sizing: inherit;">Thicken the sauce with corn flour and drizzle onto the tofu in the serving plate.</li>
<li style="box-sizing: inherit;">Garnish with some chopped spring onions. (optional)</li>
</ol>
<i><span style="color: #666666;">Recipe Inspired By ieatishootipost.sg/hotplate-tofu-recipe and dayre.me/coasterkitchen/qFwiU4qsSX</span></i></div>
TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-45297664159950248732016-10-06T22:07:00.002+08:002016-10-06T22:07:33.898+08:00Steamed Egg Tofu with Pork<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMqPDF8K3TYzS2YpwUV6l7qVGYzn73qlEU_Cq-QWzGuiIl9axT_rkhJjyimwAtrfnicybEAeUrhnWhXDgzH6j3L48ySFyMRimjmV3PBCvxwQJiLpkSWQM45oHNzvTu1UNq5g_qDjAk6s/s1600/simplecooking7.wordpress.com+-+egg+tofu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMqPDF8K3TYzS2YpwUV6l7qVGYzn73qlEU_Cq-QWzGuiIl9axT_rkhJjyimwAtrfnicybEAeUrhnWhXDgzH6j3L48ySFyMRimjmV3PBCvxwQJiLpkSWQM45oHNzvTu1UNq5g_qDjAk6s/s640/simplecooking7.wordpress.com+-+egg+tofu.jpg" width="634" /></a></div>
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<span style="background-color: #fffdfd; color: #606666; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;"><br /></span></div>
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<span style="background-color: #fffdfd; color: #606666; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">If you do not consume egg, you can replace the egg tofu with white silken tofu. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: #fffdfd; color: #606666; font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: start;">You can also replace pork with chicken.</span></div>
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<br /></div>
<h2>
<span style="color: #e06666;">INGREDIENTS (2-3 Pax)</span></h2>
<ul>
<li style="box-sizing: inherit;">1 tube (150g) Silken Egg Tofu 蛋豆腐</li>
<li style="box-sizing: inherit;">50g Minced Pork</li>
<li style="box-sizing: inherit;">Chinese wine</li>
<li style="box-sizing: inherit;">Light soy sauce</li>
<li style="box-sizing: inherit;">Cornflour</li>
<li style="box-sizing: inherit;">White pepper powder</li>
<li style="box-sizing: inherit;">10 Wolfberries</li>
<li style="box-sizing: inherit;">Carrot (Optional)</li>
<li style="box-sizing: inherit;">1 Spring onion (Optional)</li>
</ul>
<br />
<div>
<h2>
<span style="color: #e06666;">DIRECTIONS</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">PREPARE (20 minutes)</span></h4>
<ul></ul>
<ol>
<li style="box-sizing: inherit;">10 wolfberries soaked in water until puffy; drained. </li>
<li style="box-sizing: inherit;">Spring onion sliced thinly; Carrot sliced into thin and fine pieces. (Optional)</li>
<li style="box-sizing: inherit;">Cut tofu to 1 cm slices and place them on a deep steaming plate.</li>
<li style="box-sizing: inherit;">Marinade minced pork with the following and sit for 10 minutes or more.</li>
<ul>
<li style="box-sizing: inherit;">1/2 teaspoon of Chinese wine</li>
<li>1 tsp light soy sauce</li>
<li style="box-sizing: inherit;">1 tsp cornflour</li>
<li style="box-sizing: inherit;">dash of white pepper powder</li>
<li>finely chopped spring onion (optional)</li>
<li style="box-sizing: inherit;">a few thin and fine carrot shreds (optional)</li>
</ul>
<li style="box-sizing: inherit;">Mould the meat mixture into a small ball of about 1 tsp size or less. Place the meat balls on top of the tofu. </li>
<li style="box-sizing: inherit;">Top each meat ball with a wolfberry. Drizzle 1/2 tbsp light soy over the tofu slices.</li>
</ol>
<h4>
<span style="font-size: large; font-weight: normal;">COOK (5 minutes)</span></h4>
<ol>
<li style="box-sizing: inherit;">Steam over high heat for ~5 minutes (from the time the water is boiling), or until the meat is cooked.</li>
<li style="box-sizing: inherit;">Before serving, drizzle the liquid in the cooking plate over the tofu slices. Garnish with spring onions.</li>
</ol>
</div>
<i>Recipe Inspired By www.noobcook.com/steamed-egg-tofu-with-minced-meat-and-wolfberry/2</i>TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-28683063217866436792016-08-19T14:27:00.000+08:002016-08-19T14:29:20.894+08:00Pork Ribs Porridge (猪骨粥)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HvL2WZ1hLYLv4vfYR1knFQrBCNK0maIyEgi38hyc3vVnJjxr50YE22S4wXV0Lq4wBJNXrFZtGL_bmVMTHbYEHz-kx4ryP2vYJRAGWPgQ_S-T3AGgPmfcUKdk3khKdGiXUrIPQjQG9Fg/s1600/Pork+Porridge+-+annieliciousfood+wordpress.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HvL2WZ1hLYLv4vfYR1knFQrBCNK0maIyEgi38hyc3vVnJjxr50YE22S4wXV0Lq4wBJNXrFZtGL_bmVMTHbYEHz-kx4ryP2vYJRAGWPgQ_S-T3AGgPmfcUKdk3khKdGiXUrIPQjQG9Fg/s640/Pork+Porridge+-+annieliciousfood+wordpress.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Photo Credit: annieliciousfood.wordpress.com</i></td></tr>
</tbody></table>
<h2>
<span style="color: #e06666;">INGREDIENTS (1 Pax)</span></h2>
<ul>
<li style="box-sizing: inherit;">4 soup spoons of Jasmine Rice</li>
<li style="box-sizing: inherit;">OR Try this rice ratio for 2 to 3 Pax:</li>
<ul>
<li style="box-sizing: inherit;">1 soup spoon of Glutinous Rice: For porridge's stickiness texture.</li>
<li style="box-sizing: inherit;">2 soup spoons of Jasmine Rice: Gives "volume" to the porridge.</li>
<li style="box-sizing: inherit;">1 soup spoon of Japanese Rice: People tend to mix up Japanese rice with Pearl and Sushi Rice. They're different, but it doesn’t matter. For porridge's shiny and glossy texture.</li>
</ul>
<li style="box-sizing: inherit;">1 big piece of fresh pork bone (Get your butcher to cut it into half for you). </li>
<li style="box-sizing: inherit;">About 3 rice bowls of water</li>
<li style="box-sizing: inherit;">2 to 3 slices of ginger</li>
<li style="box-sizing: inherit;">5 pieces of dried dates or 3 to 4 pieces of dried scallops (for sweetness)</li>
<li style="box-sizing: inherit;">pepper, salt & sesame oil to taste</li>
<li style="box-sizing: inherit;">a stalk of spring onions (optional)</li>
</ul>
<br />
<div>
<h2>
<span style="color: #e06666;">DIRECTIONS</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">PREPARE (1 hour, Optional)</span></h4>
<ul></ul>
<ol>
<li style="box-sizing: inherit;">Soak the rice in water for 1 hour. But if you don't have the time, just cook it straightaway.</li>
<li style="box-sizing: inherit;">Wash the dates. OR wash the scallops, soak it for about 10-15mins and keep the water.</li>
</ol>
<h4>
<span style="font-size: large; font-weight: normal;">COOK (30 minutes)</span></h4>
<ul></ul>
<ol>
<li style="box-sizing: inherit;">Blanch pork ribs in a pot of boiling water for 3 minutes. Rinse the blanched pork ribs to remove scum. </li>
<li style="box-sizing: inherit;">In a pot , add in <b>the rice, 3 bowls of water, ginger, and dates (or dried scallops</b> <b>and the water)</b>. </li>
<li style="box-sizing: inherit;">Cook at medium low heat about 15-20 minutes and keep an eye on it, especially towards the end. Stir it occasionally and don't let it be burnt.</li>
<li style="box-sizing: inherit;">When the porridge is cooked, season it with salt, pepper & sesame oil to taste.</li>
<li style="box-sizing: inherit;">Sprinkle some spring onions and serve</li>
</ol>
<i><span style="color: #999999;">Recipe Inspired by </span></i><span style="color: #999999;"><i>annieliciousfood.wordpress.com/2012/03/08/pork-bones-porridge</i></span></div>
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<br />TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-4483486337244606902016-08-10T16:50:00.000+08:002016-08-18T13:18:22.975+08:00Lemon Chicken<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIAon8y1zNcAJEBEG6kp8jgI-3biT91y_h3RJvis4u4w1knVzNLVV2BsS-QFa6_KhznUH5nXyf8aBEp2SbLz9EpF3RxZdHvEumv2kXdLRYPStxqm-uDvI4Pyez-EWE2HZaZXjuSznWm8/s1600/lemon-chicken-horiz-a-1600.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIAon8y1zNcAJEBEG6kp8jgI-3biT91y_h3RJvis4u4w1knVzNLVV2BsS-QFa6_KhznUH5nXyf8aBEp2SbLz9EpF3RxZdHvEumv2kXdLRYPStxqm-uDvI4Pyez-EWE2HZaZXjuSznWm8/s640/lemon-chicken-horiz-a-1600.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Image: simplyrecipes.com/recipes/lemon_chicken</i></td></tr>
</tbody></table>
<h2>
<span style="color: #e06666;">INGREDIENTS (2 Pax)</span></h2>
<ul>
<li style="box-sizing: inherit;">2 Chicken thighs (other parts are okay too, but thighs and legs are recommended)</li>
<li style="box-sizing: inherit;">1/8 cup lemon juice</li>
<li style="box-sizing: inherit;">2 cloves garlic, crushed</li>
<li style="box-sizing: inherit;">1 Tsp dried (or 1 Tbsp fresh chopped thyme)</li>
<li style="box-sizing: inherit;">1 Tsp salt</li>
<li style="box-sizing: inherit;">1 Tsp black pepper</li>
<li style="box-sizing: inherit;">1 Tbsp melted butter</li>
</ul>
<br />
<div>
<h2>
<span style="color: #e06666;">DIRECTIONS</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">PREPARE (2 hours)</span></h4>
<ul></ul>
<ol>
<li><strong>Prepare Marinade: </strong>Mix the lemon juice, garlic, thyme, salt, and pepper. </li>
<li><strong>Prepare Chicken: </strong>With the tip of a sharp knife, cut about 1/2" into the underside (skinless) of each chicken piece once or twice. (This will help the marinade penetrate.). </li>
<li><strong>Marinate Chicken:</strong> Marinate and coat the chicken parts evenly with the prepared marinate. Place the chicken in the refrigerator and marinate for 1 to 2 hours.</li>
</ol>
<h4>
<span style="font-size: large; font-weight: normal;">COOK (1 hour)</span></h4>
<ul></ul>
<ol>
<li style="box-sizing: inherit;">Preheat oven to 425°F. Remove <strong>chicken</strong> from marinade and place in a single layer in a baking dish, skin side up. Reserve the <strong>marinade</strong>.</li>
<li style="box-sizing: inherit;">Melt the <strong>butter</strong> and use a pastry brush to brush melted butter on each piece of chicken. When done, put the baking dish into the oven. </li>
<li style="box-sizing: inherit;">Half-way through the baking, at about the 20 minute mark, baste* the chicken pieces generously with the reserved marinade.</li>
<li style="box-sizing: inherit;">Bake for a total of 35 to 45 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Depending on the breasts' sizes, they may be ready before the thighs, so if you are cooking a mix of chicken parts, you may have to take the breasts out first.</li>
<li style="box-sizing: inherit;">Let rest, covered in foil, for 10 minutes before serving. Save <strong>meat juices</strong> to serve with chicken on the side or a little poured over the top.</li>
<li style="box-sizing: inherit;">Serve alone, or with steamed rice, buttered noodles, angel hair pasta, or mashed potatoes.</li>
</ol>
<i>*baste: pour fat or juices over (meat) during cooking in order to keep it moist.</i><br />
<br />
<i><span style="color: #999999;">Recipe Inspired by </span></i><span style="color: #999999;"><i>www.simplyrecipes.com/recipes/lemon_chicken</i></span></div>
TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-35620985608469982622016-06-26T16:38:00.001+08:002016-10-21T20:50:39.351+08:00Steamed Cod Fish (港蒸鳕鱼)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8wWWNwXdf1y4UaQpC2Z6aZGzlDhPmytEuAN7FWlbE5U-MRlRVb6-QxcrC9WHRz6PHzNitbXd2PX64Urj9sURcVb8d1R6hvYzxbOI3F36ONE0rXPdeYwqzNabQfKHfgbh-Dcr2kpu_Q0/s1600/Cod+Fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8wWWNwXdf1y4UaQpC2Z6aZGzlDhPmytEuAN7FWlbE5U-MRlRVb6-QxcrC9WHRz6PHzNitbXd2PX64Urj9sURcVb8d1R6hvYzxbOI3F36ONE0rXPdeYwqzNabQfKHfgbh-Dcr2kpu_Q0/s640/Cod+Fish.jpg" width="640" /></a></div>
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<h2>
<span style="color: #e06666;">INGREDIENTS (2 Pax)</span></h2>
<ul>
<li style="box-sizing: inherit;">1 slice of Fresh Cod Fish Steak (~1 inch thick)</li>
<li style="box-sizing: inherit;">2 slices of ginger</li>
<li style="box-sizing: inherit;">A dash of pepper</li>
<li style="box-sizing: inherit;">3 bulbs of garlic, finely chopped.</li>
<li style="box-sizing: inherit;">Spring onions, cut</li>
</ul>
<br />
<h4>
<span style="font-size: large; font-weight: normal;">SAUCE</span></h4>
<ul style="font-weight: normal;">
<li style="box-sizing: inherit;">1 tbsp Light Soy Sauce</li>
<li style="box-sizing: inherit;">1 tsp Rock Sugar (normal sugar if you don’t have)</li>
<li style="box-sizing: inherit;">1 tbsp Water</li>
<li style="box-sizing: inherit;">1 tbsp Hua Tiao Wine</li>
</ul>
<div>
<span style="color: #e06666;"><br /></span>
<br />
<h2>
<span style="color: #e06666;">DIRECTIONS</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">PREPARE (Overnight; 10 mins)</span></h4>
<div>
<ul></ul>
<ol>
<li style="box-sizing: inherit;">Take <strong style="box-sizing: inherit;">fish</strong> out from fridge and cook it at room temperature.</li>
<li style="box-sizing: inherit;">Cut <strong style="box-sizing: inherit;">spring onions</strong> and <strong style="box-sizing: inherit;">garlic</strong> for garnishing. Slice 2 pieces of <strong style="box-sizing: inherit;">ginger</strong> and place it on a steaming dish (fish on top) <em style="box-sizing: inherit;">(See note 1)</em>.</li>
<li style="box-sizing: inherit;">Prepare <strong style="box-sizing: inherit;">sauce</strong> and mix sauce well.</li>
<li style="box-sizing: inherit;">Clean <strong style="box-sizing: inherit;">fish</strong>, pat dry. Place <strong style="box-sizing: inherit;">fish</strong> above the ginger slices.</li>
</ol>
</div>
<br />
<h4>
<span style="font-size: large; font-weight: normal;">COOK (15 mins)</span></h4>
<ul></ul>
<ol>
<li style="box-sizing: inherit;">Bring water in steamer to a boil. Steam <strong style="box-sizing: inherit;">fish</strong> over high heat for ~approx 6 minutes, depending on your fish size <em style="box-sizing: inherit;">(See Note 2)</em>.</li>
<li style="box-sizing: inherit;">While the <strong style="box-sizing: inherit;">fish</strong> is steaming, heat <strong style="box-sizing: inherit;">sauce</strong> in a pot (bring to a boil). Fry chopped <strong style="box-sizing: inherit;">garlic</strong> while steaming too. Fry until golden brown, don’t burn them.</li>
<li style="box-sizing: inherit;">For best results, cook fish until it is almost done, then remove the steamer from the stove. The meat still has a tinge of red but the meat comes off the bone easily with chopsticks or a fork. <em style="box-sizing: inherit;">(See Note 2)</em></li>
<li style="box-sizing: inherit;">Remove <strong style="box-sizing: inherit;">fish</strong> from steamer and placed it on a plate without the steaming liquid.</li>
<li style="box-sizing: inherit;">Add a dash of <strong style="box-sizing: inherit;">pepper</strong> and drizzle <strong style="box-sizing: inherit;">sauce</strong> over the fish.</li>
<li style="box-sizing: inherit;">Garnish: Pour the garlic oil, fried <strong style="box-sizing: inherit;">garlic</strong> pieces and <strong style="box-sizing: inherit;">spring onions</strong> over the fish.</li>
<li style="box-sizing: inherit;">Let it rest for about 1-2 minutes before serving.</li>
</ol>
<u style="font-weight: bold;">Note 1</u>: Purpose of ginger (sometimes spring onions) under the plate is to provide ventilation to the underside of the fish and/or avoid the skin sticking on the plate. Definitely, gives a better flavour to the dish in whole.<br />
<br />
<u style="font-weight: bold;">Note 2</u>: Principle of residual heat – a pan will continue to cook the food for several minutes when it is removed from the heat source. So be sure not to overcook your fish!<br />
<br />
<b>Undercooked </b>– If the meat sticks to the bone.<br />
<b>Overcooked</b> – the texture will be harder and not as tender as expected. Different fish size requires different steaming time. Fish must be in room temperature. An approximate:<br />
<br />
400g Fish = 6 to 7 minutes<br />
450g Fish = 7 to 8 minutes<br />
500g Fish = 8 to 9 minutes<br />
600g Fish = 9 to 10 minutes<br />
<br />
If you are steaming a whole fish that has thicker body, you probably would want to steam it slightly longer, e.g. another minute or so.<br />
<br />
<i><span style="color: #999999;">Recipe Inspired by </span></i><span style="color: #999999;"><i>annieliciousfood.blogspot.sg/2012/07/hong-kong-style-steamed-cod-fish.html</i></span>
</div>
TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-4061474033543999312016-06-26T16:16:00.000+08:002016-06-26T16:25:13.642+08:00Kimchi Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOyDvsbam27yZp8Ko5CRicgYPLBrQGa-I9qnpdK1tIEaLXSzuaIMTVzKHJbjfURBhSuTibAoMqTrqTauH6h1a8XCC7r0EkkNGSfDMsLGIydEL_Pj4XOSYg7mzb0CeyuMHXLWygl5_JxE/s1600/IMG_20150917_112447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOyDvsbam27yZp8Ko5CRicgYPLBrQGa-I9qnpdK1tIEaLXSzuaIMTVzKHJbjfURBhSuTibAoMqTrqTauH6h1a8XCC7r0EkkNGSfDMsLGIydEL_Pj4XOSYg7mzb0CeyuMHXLWygl5_JxE/s640/IMG_20150917_112447.jpg" width="640" /></a></div>
<br />
<h2>
<span style="color: #e06666;">INGREDIENTS (2 Pax)</span></h2>
<ul>
<li>Short-grain rice (overnight)</li>
<li>Garlic</li>
<li>Kimchi</li>
<li>Vegetable oil</li>
<li>Sesame oil</li>
</ul>
<h4>
</h4>
<h4>
<span style="font-size: large; font-weight: normal;">SAUCE</span></h4>
<ul>
<li>Water</li>
<li>Light soy sauce</li>
<li>Kimchi juice (from the kimchi jar)</li>
<li>Gochujang (Korean chilli paste)</li>
</ul>
<br />
<h4>
<span style="font-size: large; font-weight: normal;">GARNISHING</span></h4>
Side Dish: Fried egg / sunny side up<br />
1 tbsp chopped spring onions<br />
<div>
<span style="color: #e06666;"><br /></span>
<br />
<h2>
<span style="color: #e06666;">DIRECTIONS</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">PREPARE (Overnight; 10 mins)</span></h4>
<div>
<ul></ul>
<ol>
<li>Cooked 1 cup of short-grain rice with 1 cup water; refrigerate overnight</li>
<li>Chop up 3 cloves of garlic</li>
<li>Chop up 1 cup of kimchi chopped into bite-sized pieces</li>
<li>Prepare sauce and mix sauce well into a smooth paste</li>
<ul>
<li>1/4 cup water</li>
<li>1/2 tsp light soy sauce</li>
<li>1 tbsp kimchi juice (from the kimchi jar)</li>
<li>1 tbsp gochujang (Korean chilli paste)</li>
</ul>
</ol>
</div>
<br />
<h4>
<span style="font-size: large; font-weight: normal;">COOK (15 mins)</span></h4>
<ul></ul>
<u style="font-weight: bold;">Fried Egg / Sunny Side Up</u>: Heat and grease a cooking pan. Crack the egg(s) into the pan, careful not to break the yolk. Cook until the yolk is just set, about 1-2 minutes. Set aside.<br />
<ul></ul>
<u style="font-weight: bold;">Kimchi Fried Rice</u><span style="font-weight: bold;">:</span>
<br />
<ol>
<li>Heat 1 tbsp vegetable oil in wok. </li>
<li>Stir fry <u>garlic</u> for 30 seconds.</li>
<li>Add <u>kimchi</u>, cover with lid and simmer for 1 minute.</li>
<li>Add <u>rice</u> and pour <u>sauce</u> over the rice.</li>
<li>Stir fry on high heat until the rice is dry and absorbs the sauce evenly.</li>
<li>Serve on plates/bowls. Drizzle 1/2 tbsp <u>sesame oil</u> over the rice. </li>
<li>Garnish with <u>fried egg</u>, and <u>spring onions</u>.</li>
</ol>
<i><span style="color: #999999;">Recipe Inspired by </span></i><span style="color: #999999;"><i>noobcook.com/kimchi-fried-rice/2</i></span></div>
TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-88533369224775850292016-06-14T14:59:00.002+08:002016-06-14T15:18:32.764+08:00Steamed Three Colour Eggs (三色蛋)You can enjoy this with porridge. The egg has a smooth texture like chawanmushi!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7CKQjYphwh-DjWh2jTrO3U8cnqz7P4gtVTqNcqiNrlcDFWSOeR7MkvWUPtDQrrI0rvYqj_8oGM_OMTmYghd1NMf0_DNc3IAyg6JuyE-u10hCRbDovm7w4phgGoDVab_By1xRJxG0RdE/s1600/3+Eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7CKQjYphwh-DjWh2jTrO3U8cnqz7P4gtVTqNcqiNrlcDFWSOeR7MkvWUPtDQrrI0rvYqj_8oGM_OMTmYghd1NMf0_DNc3IAyg6JuyE-u10hCRbDovm7w4phgGoDVab_By1xRJxG0RdE/s640/3+Eggs.jpg" width="640" /></a>
<br />
<h2>
<span style="color: #e06666;">
INGREDIENTS (2 Pax)</span></h2>
<ul>
<li>2 large eggs</li>
<li>1 salted duck egg (咸蛋)</li>
<li>1 century egg (皮蛋)</li>
<li>100 ml chicken stock*</li>
<li>chopped spring onions for garnishing (optional)</li>
</ul>
* If your chicken stock is not rich enough, you may season to taste with some light soy sauce/fish sauce/salt. Or you can replace chicken stock with 100 ml of water + 1 tsp light soy sauce.<br />
<div>
<h2>
<span style="color: #e06666;"><br /></span></h2>
<h2>
<span style="color: #e06666;">DIRECTIONS</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">PREPARE (10 mins)</span></h4>
<div>
<ul>
<li><u>Cook the salted egg</u>. Remove the charcoal on the salted egg by rubbing with your hand, and rinse the egg under water. Then place it in a small saucepan covered with cold water. Boil over medium heat for 15 minutes.</li>
<li><u>Dice the salted and century eggs</u>. Use half or less of the salted egg white, otherwise it will be salty. </li>
<li><u>Prepare the egg mixture</u>. Lightly beat the eggs with a fork and pour it over a fine <u>sieve</u> for 1 to 3 times. Add chicken stock and stir well.</li>
</ul>
</div>
<h4>
<span style="font-size: large; font-weight: normal;">COOK (10 mins)</span></h4>
<ul>
<li>Pour 1 cm thickness of egg mixture to steaming dish. </li>
<li>Bottom Layer: Steam at high heat for about 2 minutes, until the egg is just set. Turn off the fire. </li>
<li>Scatter diced salted egg and century egg evenly over the dish. Pour the remaining egg mixture so that it is on the same level as the toppings. </li>
<li><i>(If you don’t mind the salted and century egg sinking to the bottom, you don’t have to cook the bottom layer first. Just scatter the diced eggs and pour the egg mixture over.)</i></li>
<li>Seal the steaming dish with aluminium foil. Steam at high heat for 5 minutes. </li>
<li>Garnish with chopped spring onions.</li>
</ul>
<b>Note: </b>Timing may differ slightly according to the thickness of your egg custard and temperature. If undercooked, just put back the foil and continue steaming for a minute or two.<br />
<br />
<i><span style="color: #999999;">Recipe Inspired by Noobcook.com</span></i></div>
TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-421327460117866642016-06-13T14:13:00.001+08:002016-10-21T21:00:39.848+08:00Chicken Claypot Rice<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJBKRbx1OCGpe4mNPeFQ2E_-SkgT7jYFUAiqeuyWV5U-cjb4B2PWmOjNO9h1ZuRZ5bwcNpBU3zRh9rJzqu-gBCCM72QRL26kmaVejer6_XJeeGBn_8Ndxb0UgGpy6Cv3He5pzkdrP_ko/s1600/simplecooking7.wordpress.com+-+Claypot+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJBKRbx1OCGpe4mNPeFQ2E_-SkgT7jYFUAiqeuyWV5U-cjb4B2PWmOjNO9h1ZuRZ5bwcNpBU3zRh9rJzqu-gBCCM72QRL26kmaVejer6_XJeeGBn_8Ndxb0UgGpy6Cv3He5pzkdrP_ko/s640/simplecooking7.wordpress.com+-+Claypot+Rice.jpg" width="640" /></a></div>
<br /></div>
<h2>
<span style="color: #e06666;">
INGREDIENTS</span></h2>
<ul>
<li>1.5 cups rice, washed and drained</li>
<li>Chicken stock</li>
<li>2 Chicken thighs</li>
<li>2 Chinese/Shitake mushrooms,</li>
<li>1 Chinese sausage, sliced</li>
<li>For the marinade: Ginger, light soya sauce, dark soya sauce, chinese cooking wine, oyster sauce, sesame oil, pepper, sugar, corn flour</li>
</ul>
<h4>
<span style="font-size: large; font-weight: normal;">OPTIONAL</span></h4>
<ul>
<li>Salted Fish</li>
<li>Xiao Bok Choy</li>
<li>Spring Onions</li>
<li>Garlic Oil</li>
</ul>
<div>
<br /></div>
<h2>
<span style="color: #e06666;">
DIRECTIONS</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">DEFROST (1-2 hours)</span></h4>
Defrost chicken 1-2 hours before cooking, or overnight
<br />
<h4>
<span style="font-size: large; font-weight: normal;">PREPARE (1-2 hours)</span></h4>
<ul>
<li><u>Prepare Marinade</u>: <ul>
<li>2 tbsp light soy sauce</li>
<li>1 tbsp dark soy sauce</li>
<li>1 tbsp Chinese cooking wine</li>
<li>2 tbsp oyster sauce</li>
<li>1 tsp of ginger juice (grate a knob of ginger and squeeze)</li>
</ul>
</li>
<ul>
<li>1 tbsp sesame oil</li>
<li>½ tsp pepper</li>
<li>½ tsp sugar</li>
<li>½ tbsp corn flour</li>
</ul>
<li>Cut 1 <u>chicken thigh</u> into bite-sized pieces for this dish, </li>
<li>Cut <u>mushroom </u>into thick slices. If Chinese mushroom, soak before cutting. </li>
<li>Slice <u>chinese sausage </u>(腊肠, “la chang”, “lap cheong”).</li>
<li><u>Marinate </u>2 pieces of chicken & mushroom with the marinade for at least 1 hour. Leave it in the fridge.</li>
</ul>
<div>
<br /></div>
<h4>
<span style="font-size: large; font-weight: normal;">COOK (1 minute)</span></h4>
<ul>
<li>Wash 1.5 cups of rice and place it into pot, with slightly less than 1.5 cups water, sprinkle chicken stock into the water. Close the lid and bring to boil over medium heat. Once it boils, lower the fire and cook till the stock is absorbed into the rice but still wet.</li>
<li>Spread the marinated chicken, mushrooms, sliced sausage and salted fish <i>(optional)</i> over the rice. </li>
<li>Pour in the remaining marinade all over the ingredients and towards the side of the pot. Close the lid and cook with low heat, until rice and chicken are cooked, which will take about 15 minutes. (Optional: Add in the Xiao Bok Choy after about 10 minutes) </li>
<li>Flake the rice, cover lid and cook for another 5 minutes. Remove from heat.</li>
<li>Optional: Sprinkle chopped spring onions, add some garlic oil.</li>
<li>Mix the pot and eat!</li>
</ul>
<b>Note: </b>For the other thigh, prepare marinade for it and leave it to bake in oven.TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-65290206149076425862016-06-12T22:42:00.001+08:002016-06-12T22:42:01.695+08:00Miso Soup with Silken Tofu<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuqP2frSrkcesUaM0mGe4DJSPcc1oJC72aeKXKC9iF-CYBLcLb_R6LvyVpj79h7if6U2KRc5HisFdOb7dXoJmuRV38PKmMHnvmadjzseQEPbgnjG7WZYKkkooD4LSleQjmMhOX65u5kk/s1600/simplecooking7.wordpress.com.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuqP2frSrkcesUaM0mGe4DJSPcc1oJC72aeKXKC9iF-CYBLcLb_R6LvyVpj79h7if6U2KRc5HisFdOb7dXoJmuRV38PKmMHnvmadjzseQEPbgnjG7WZYKkkooD4LSleQjmMhOX65u5kk/s640/simplecooking7.wordpress.com.jpg" width="640" /></a></div>
</div>
<h2>
<span style="color: #e06666;">
INGREDIENTS</span></h2>
<ul>
<li>1.5 Tbsp of Miso </li>
<li>1 packet of Dashi (or fish stock)</li>
<li>Silken Tofu</li>
<li>Spring Onion</li>
<li>Dried Wakame (seaweed) <i>optional</i></li>
</ul>
<h2>
<span style="color: #e06666;">
DIRECTIONS</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">PREPARE (5 minutes)</span></h4>
<ul>
<li style="box-sizing: inherit;">Cut <strong style="box-sizing: inherit;">silken tofu</strong> into cubes. </li>
<li style="box-sizing: inherit;">Cut <strong style="box-sizing: inherit;">spring onion</strong>.</li>
<li style="box-sizing: inherit;">Soak dried and ready-to-use <strong style="box-sizing: inherit;">wakame (seaweed)</strong> in water for 10 minutes. Then drain well. </li>
<li style="box-sizing: inherit;">Dissolve the <strong style="box-sizing: inherit;">miso</strong> in a small bowl with a little warm water. Usually for each packet of dashi, you will need about 1 1/2 Tbsp. of miso.</li>
</ul>
<h4>
<span style="font-size: large; font-weight: normal;">COOK (1 minute)</span></h4>
<ul>
<li style="box-sizing: inherit;">Boil 3 bowls of water. </li>
<li style="box-sizing: inherit;">Once the water is boiling, add <b>1 packet of </b><strong style="box-sizing: inherit;">dashi (or fish stock)</strong> and <b>tofu. </b>Stir for the dashi to dissolve. </li>
<li style="box-sizing: inherit;">After the dashi is dissolved, switch off the fire and add the miso in and stir.</li>
</ul>
TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-18566752257144734402016-06-11T22:13:00.002+08:002016-06-11T22:13:48.440+08:00Oyster Sauce Vegetables with Fried Shallots<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsZZ4GGzCzN-aq0FWd4RLbLf-vXbYsOmgrL741adwSmuqxEDuXUd2i5fceV5aWAeAvw3BvHkKWWjmZVkRmtzCS9w-MxY_Brp2kT_6pLwtphRABZwjdCYPpdQEjSvc9m3L9diecOdiAZo/s1600/oystersauceveg2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsZZ4GGzCzN-aq0FWd4RLbLf-vXbYsOmgrL741adwSmuqxEDuXUd2i5fceV5aWAeAvw3BvHkKWWjmZVkRmtzCS9w-MxY_Brp2kT_6pLwtphRABZwjdCYPpdQEjSvc9m3L9diecOdiAZo/s640/oystersauceveg2.jpg" width="640" /></a></div>
<div style="text-align: center;">
<i><span style="color: #999999;">Image Credit: noobcook.com
</span></i></div>
<h2>
<span style="color: #e06666;">
INGREDIENTS</span></h2>
<ul>
<li>Xiao Bai Cai (Baby bok choy, 小白菜) / Shanghai Green</li>
<li>Fried Shallots (small onions, red or purple ones) </li>
<li>Oyster Sauce, Sugar</li>
</ul>
<br />
<h2>
<span style="color: #e06666;">
DIRECTIONS</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">PREPARE (2 minutes)</span></h4>
<ul>
<li><u>Prepare Oyster sauce mixture</u>: 1 tbsp Oyster Sauce, 1 tbsp hot water, 1/2 tsp sugar. Mix well until sugar is dissolved.</li>
<li>Cut the ends of the Xiao Bai Cai/Shanghai green and wash the vegetables. </li>
</ul>
<h4>
<span style="font-size: large; font-weight: normal;">COOK (1 minute)</span></h4>
You can fry the shallots from scratch or buy them from the supermarket.<br />
<ul>
<li>Sliced shallots thinly. </li>
<li>Heat oil to medium. Add the sliced shallots until it turned golden brown. (Or 2 spoons of Crispy Fried Shallots Oil).</li>
</ul>
For the vegetables,<br />
<ul>
<li>Boil a large pot of water with 1/2 tbsp vegetable oil added. </li>
<li>When the water is boiling, add Xiao Bai Cai and blanch for approximately 10 seconds. They may not look like they are cooked to you by sight, so do not overcook the vegetables.</li>
<li>Pour the fried shallots (and shallot oil) and oyster mixture over the greens.</li>
</ul>
<br />
Tip: You can use other greens such as <u>baby kailan</u>. It will take a slightly longer time to blanch them. Add 1 tsp of sugar to the boiling water since kailan is slightly bitter.TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-40466380767473246972016-06-11T22:12:00.002+08:002016-08-19T14:29:48.698+08:00Ba Kut Teh (Pork Ribs Soup)<b>Easy recipe with bakuteh mix.</b><br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4foaRJrpSvpXpj9E-rzXWfQrCKAJMxqKld3OGJC9lN4mbJLcj0ENJkadHRhsXw3GvEUGmepBNbh9yMIWftGlgFujwZWzmQSefgeXu4FbhCcAdTF-MJ6vuLIJz7TDZHm6BobeTmcPUhk/s1600/Outram-Ya-Hua-Bak-Kut-Teh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL4foaRJrpSvpXpj9E-rzXWfQrCKAJMxqKld3OGJC9lN4mbJLcj0ENJkadHRhsXw3GvEUGmepBNbh9yMIWftGlgFujwZWzmQSefgeXu4FbhCcAdTF-MJ6vuLIJz7TDZHm6BobeTmcPUhk/s640/Outram-Ya-Hua-Bak-Kut-Teh.jpg" width="640" /></a>
<i><span style="color: #999999;">Image Credit: thebestsingapore.com</span></i>
</div>
<h2>
<span style="color: #e06666;">
INGREDIENTS</span></h2>
<ul>
<li>500 grams pork ribs</li>
<li>1 packet bak kut teh spice mix</li>
<li>8 cloves garlic lightly bruised</li>
<li>1.5 litres water</li>
<li>2 tsp dark soy sauce</li>
<li>1 tsp light soy sauce</li>
<li>salt to taste</li>
</ul>
<h4>
<span style="font-size: large; font-weight: normal;">Optional</span></h4>
<ul>
<li>60 grams dried beancurd skin/"tau kee" cut to shorter lengths (wrinkled kind of dried bean curd skin)</li>
<li>3 dried tofu puffs/"tau pok" sliced to 2cm strips</li>
<li>200 grams enoki mushrooms bottom trimmed and discarded</li>
<li>Button Mushrooms</li>
<li>Lettuce torn to pieces</li>
<li>1 x 200g canned straw mushrooms drained</li>
<li>Condiments/Sides</li>
<ul>
<li><u><b>Soya Sauce Dip with Sliced Chili and minced Garlic</b></u><b> </b></li>
<li>1 you tiao/fried fritters cut to pieces</li>
</ul>
</ul>
<span style="color: #e06666;"><br /></span>
<br />
<h2>
<span style="color: #e06666;">
DIRECTIONS </span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">
Prepare</span></h4>
<ul>
<li>Defrost pork ribs (overnight in fridge, or 1-2 hours before cooking)</li>
<li>Cut chili and garlic into slices for soya sauce dip</li>
</ul>
<h4>
<span style="font-size: large; font-weight: normal;">
Cook (60 mins)</span></h4>
<ul>
<li>Blanch <span style="text-decoration: underline;"><b>pork ribs</b></span> in a pot of boiling water for 5 minutes. Rinse the blanched pork ribs to remove scum.</li>
<li>In a pot, <b><u>add bak kut teh spice mix, 1.5 litres water, garlic cloves, soy sauces and blanched pork ribs</u></b>. </li>
<li>Bring to a boil, then reduce heat to a simmer for about an hour, or until the pork ribs are tender. (Add more water as needed any time during the simmering process.)</li>
<li><b><u>(Optional Ingredients)</u>: </b>For us, I will add in one can of button mushrooms. During the last 10 minutes of simmering, add button, enoki & straw mushrooms, tau kee and tau pok. Simmer until the tau kee is softened to your liking</li>
<li><b><u>(Optional)</u> </b>Season to taste with salt or light soy sauce. While the soup is hot, you may add some lettuce. Serve with side condiments of you tiao, garlic, dark soy sauce and chilli for a complete meal.</li>
</ul>
<br />
<b>Tip: For best results, cook this dish in a claypot.</b>TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-49142980357503382052016-06-11T15:52:00.003+08:002016-10-17T17:02:27.367+08:00Cream of Broccoli Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHMKr3uFryXg4-6KB_qq81NiWumkmZOnKlwVuxHjK1ae5lUgkNFl1M7van4HCQXF93rfgg8zhKeNgwRvMGABzDH1Z9W1yJuPZEMCoCo2ZiXrPBWhYaiBWHh4_HXIL9aXIxFVt_lEWbao/s1600/IMG_20150917_111848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHMKr3uFryXg4-6KB_qq81NiWumkmZOnKlwVuxHjK1ae5lUgkNFl1M7van4HCQXF93rfgg8zhKeNgwRvMGABzDH1Z9W1yJuPZEMCoCo2ZiXrPBWhYaiBWHh4_HXIL9aXIxFVt_lEWbao/s400/IMG_20150917_111848.jpg" width="400" /></a></div>
<span style="color: #e06666;"><br /></span>
<br />
<h2>
<span style="color: #e06666;">
INGREDIENTS</span></h2>
<ul>
<li>Butter</li>
<li>1/4 onion</li>
<li>1 clove of garlic</li>
<li>1 to 2 cups of broccoli florets</li>
<li>1/3 stalk of celery</li>
<li>1.5 cup of chicken broth</li>
<li>3 tablespoons of fresh milk</li>
<li>Pepper</li>
</ul>
<ul><ul>
</ul>
</ul>
<span style="color: #e06666;"><br /></span>
<br />
<h2>
<span style="color: #e06666;">
DIRECTIONS (30 mins)</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">
Prepare (10 mins)</span></h4>
<ul>
<li style="box-sizing: inherit;">Wash the <strong style="box-sizing: inherit;">broccoli</strong> and <strong style="box-sizing: inherit;">celery</strong> (optional).</li>
<li style="box-sizing: inherit;">Chop <strong style="box-sizing: inherit;">1/4 onion </strong>into slices and <strong style="box-sizing: inherit;">1 clove of garlic </strong>in quarters,</li>
<li style="box-sizing: inherit;">Chop<strong style="box-sizing: inherit;"> </strong>~<strong style="box-sizing: inherit;">1/2 broccoli</strong> into 1 to 2 cups and <strong style="box-sizing: inherit;">1/3 stalk of celery</strong>.</li>
<li style="box-sizing: inherit;">Prepare 1.5 cup of <strong style="box-sizing: inherit;">chicken broth</strong>.</li>
</ul>
<h4>
<span style="font-size: large; font-weight: normal;">
Cook (20 mins)</span></h4>
<ul>
<li>Melt 2 tablespoons butter in a medium-sized stock pot, and saute onion and celery (optional) until tender.</li>
<li>Add broccoli and broth, cover and simmer until broccoli is tender, about 10 minutes.</li>
<li>During the last minute or so of cooking, add the garlic (this cooks the garlic just enough to remove its raw taste).</li>
<li>Puree in a blender until very smooth. If necessary, blend in batches or use a few quick pulses to get the soup moving before leaving it on to puree.</li>
<li>Stir in the milk (cream or yogurt) and reheat gently; do not boil.</li>
<li>Season with pepper to taste, and serve.</li>
</ul>
TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-38838497750902936272016-06-11T15:48:00.003+08:002016-06-11T22:02:02.588+08:00Kimchi Soup<div style="text-align: center;">
<span style="color: #e06666;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1fsnRF-YVSL51an3MgSXTN3SI3N5xDR6_nNDX8A8cdvdh3PB8t_-ToOavO62gu34AMnt_U7_4d2c1BGIGHkfleeTx3GxJt3dRKUss-hdJkCqfCxH62DcElxGuxydBXkaISU0lzLkgng/s1600/recipekimchi-jjigae.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1fsnRF-YVSL51an3MgSXTN3SI3N5xDR6_nNDX8A8cdvdh3PB8t_-ToOavO62gu34AMnt_U7_4d2c1BGIGHkfleeTx3GxJt3dRKUss-hdJkCqfCxH62DcElxGuxydBXkaISU0lzLkgng/s640/recipekimchi-jjigae.jpg" width="640" /></a></span><i><span style="color: #999999;">
Image Credit: norecipes.com/recipe/kimchi-jjigae
</span></i></div>
<h2>
<span style="color: #e06666;">INGREDIENTS</span></h2>
<ul>
<li>300 grams boneless pork loin</li>
<li>300 grams kimchi preferably aged (including kimchi juice) in bite-sized lengths</li>
<li>2 tbsp gochujang (Korean chilli paste)</li>
<li>2 tsp sesame oil</li>
<li>1/2 tbsp garlic powder or 1 tsp minced garlic</li>
<li>1 tbsp Shaoxing wine</li>
<li>1/2 tsp light soy sauce</li>
<li>50g local anchovies (ikan bilis) or ikan bili stock </li>
<li>1 litre water</li>
<li>300 grams firm tofu cubed</li>
<li>Fish sauce or light soy sauce to taste</li>
</ul>
<ul><ul>
</ul>
</ul>
<span style="color: #e06666;"><br /></span>
<br />
<h2>
<span style="color: #e06666;">
DIRECTIONS (1hr 5mins)</span></h2>
<h4>
<span style="font-size: large; font-weight: normal;">
Prepare (45 mins)</span></h4>
<ul>
<li>Marinade pork with the following for at least half hour.</li>
<ul>
<li>Kimchi with kimchi juice (from the jar)</li>
<li>2 tbsp gochujang (Korean chilli paste)</li>
<li>2 tsp sesame oil</li>
<li>1/2 tbsp garlic powder or 1 tsp minced garlic</li>
<li>1 tbsp Shaoxing wine</li>
<li>1/2 tsp light soy sauce</li>
</ul>
<li>Cubed the tofu.</li>
</ul>
<h4>
<span style="font-size: large; font-weight: normal;">
Cook (20 mins)</span></h4>
<ul>
<li>In a soup pot, add water, anchovies (sealed in a disposable soup pouch), marinaded meat prepared as above. Bring to boil and simmer for 10 minutes.</li>
<li>Add cubed tofu and simmer for another 8-10 minutes.</li>
<li>Season to taste with fish sauce or light soy sauce.</li>
</ul>
TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0tag:blogger.com,1999:blog-8179271791794379192.post-69704256237139189592016-06-11T15:25:00.001+08:002016-10-17T17:02:40.956+08:00ABC Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYapghc3Nmj52BYrGdce1NREdZgF0HM_dTT43cjIfWh358BAogisgJeEYlswJpFpsyidxKVspDPOmn76-VTsE2NQGfc7NKYe_HFhUXHOYfcFefEJyYOYlRe84zC9KzFo9Sr9IhAzXgfM/s1600/simplecooking7.wordpress.com+-+ABC+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYapghc3Nmj52BYrGdce1NREdZgF0HM_dTT43cjIfWh358BAogisgJeEYlswJpFpsyidxKVspDPOmn76-VTsE2NQGfc7NKYe_HFhUXHOYfcFefEJyYOYlRe84zC9KzFo9Sr9IhAzXgfM/s640/simplecooking7.wordpress.com+-+ABC+Soup.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both;">
<b><u>Why the name?</u> </b>I’ve been wondering for a long time. The main ingredients don’t have the initials of ABC. So why ABC? Probably because it’s so easy to cook, that it’s as simple as A-B-C.</div>
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<br /></div>
<h2 style="clear: both;">
<span style="color: #e06666;">INGREDIENTS</span></h2>
<div class="separator" style="clear: both;">
</div>
<ul>
<li>Pork Ribs</li>
<li>Potatoes</li>
<li>Carrot</li>
<li>Tomatoes</li>
<li>Celery (Optional)</li>
<li>Onion</li>
<li>Ginger, Garlic, Salt</li>
</ul>
<div class="separator" style="clear: both;">
<br /></div>
<h2 style="clear: both;">
<span style="color: #e06666;">DIRECTIONS </span></h2>
<h4 style="clear: both;">
<span style="font-size: large; font-weight: normal;">PREPARE (1-3 hours before)</span></h4>
<div class="separator" style="clear: both;">
</div>
<ul>
<li>Thaw the pork ribs in the fridge section overnight or in the morning. If time-pressed, thaw at room temperature for at least 2- 3 hours before cooking. </li>
<li>2 to 3 Potatoes, peeled and cut to chunks</li>
<li>2 Carrots, peeled and cut to chunks</li>
<li>1 Tomatoes, sliced to 6-8 wedges</li>
<li>2 stalks celery, sliced thinly (Optional)</li>
<li>1 yellow/red onion, 1 slice of ginger, 2 cloves garlic, roughly chopped, add more if you like</li>
<li>Set aside some salt and boil water</li>
</ul>
<h4 style="clear: both;">
<span style="font-size: large; font-weight: normal;">COOK (60 MINS)</span></h4>
<div class="separator" style="clear: both;">
</div>
<ul>
<li>Blanch pork ribs in boiling water for about 5 minutes, then rinse with cold water, set aside.</li>
<li>Place the blanched pork ribs and the other ingredients (except salt) into a pot. Pour water in to cover the ingredients with it. </li>
<li>Bring to a boil, then simmer over low fire for another 40-50 mins. </li>
<li>Season to taste with salt.</li>
</ul>
TLC Homehttp://www.blogger.com/profile/08518004494261106000noreply@blogger.com0