CHEESE SPREAD ON BEETROOT DEVIL EGGS

Cheese Spread on Beetroot Devil Eggs

Ingredients:

- 10 pieces first born eggs
- 1 Lit of beetroot juice
- 1 cube Laughing Cow Herbs Spread
- 1 cube Laughing Cow Mushrooms Spread
- 1tbsp Mayonnaise
- Dash of pepper
- Bacon bits and Dill for garnishing

Method :

1. In a pot of water,  add in the eggs and bring to boil until cooked.
2. Remove shell and soak in beetroot juice for 3 to 4 hours.
3. Drain the juice and place the eggs on a plate.
4. Cut eggs into half and remove the yolk.
5. Place egg yolks in a big bowl, use a fork to mash the egg yolks.
6.  Add in 1 cube of laughing cow herbs spread, 1 cube Laughing Cow Mushrooms spread, mayonnaise, and a dash of pepper. Mix well with the yolk into a smooth paste.
7. Place the egg yolks mixture into a pipping bag and pipe onto the egg white.
8. Topped with to bacon bits.
9. Garnish with dill
10. Can chill in the fridge or serve immediately to enjoy

STEAMED SIEW MAI/SHRIMP & PORK DUMPLING 烧卖

Ingredients:
One packet of Round Wonton Wrappers (can easily buy from supermarkets or fresh markets)

Filling:
300gm Fresh minced pork
200gm fresh prawns, diced
1tsp Salt
2tsp Oyster Sauce
1tsp raw sugar
1tsp sesame oil
Dash of pepper
2tsp corn flour

Garnish:
Tobikko  (fish roe) - optional

Method:
1. Wash and unshelled prawns. Cut or diced to smaller pieces.
2. In a mixing bowl, add minced pork and diced prawns together.
3. Add salt, oyster sauce, raw sugar, sesame oil, pepper and  corn flour into minced pork mixture. Combine and mix well.
4. Line a piece of parchment paper on a bamboo steamer. Apply some oil on the parchment paper.
5. Scoop 2tsp of the filling onto the wanton wrapper, used our fingers tips to gather all the corners and pressed firmly.
6. Trim away excess corner.
7. Continue to wrap till all the filling is used up.
8. Placed the siew mai onto the greased bamboo steamer neatly.
9. In a wok, filled enough water and placed a steamer rack over it.
10. Placed the bamboo steamer on the steamer rack and cover the lid. Steam the siew mai for 8 to 10mins.
11. Once the siew mai is cooked, remove the immediately from the wok.
12. Garish the tobikko ontop of each siew mai.
Serve hot with your favourite sauce.
Enjoy 😊

ORANGE GINGER CARROT CAKE

2pkts Gingen Ginger Instant Powder
200gm Peeled and grated carrot
128gm Plain flour
1tsp baking powder
150gm raw sugar
2tbsp preserved orange peels
1tbsp raisins
3tbsp roughly chopped walnuts
2 large eggs
150gm corn oil
pinch of salt

Cream Cheese Frosting

4tbsp icing sugar
120g cream cheese, softened
45g unsalted butter, softened
1 teaspoon lemon juice
1 lemon, zest, finely grated

Method:

1. Preheat oven temp at 160deg.
2. Lined parchment paper on a 7×7" baking tin
3. Combine eggs, sugar, oil in a large mixing bowl and whisk to blend.
4. Mix 2pkts of Gingen Ginger Instant Powder, salt, flour and baking powder in a separate large mixing bowl, then sieve the dry ingredients into the egg mixture and mix to blend.
5. Add the carrots, preserved orange peels, raisins and chopped walnuts and mix until just combined.
6. Pour the batter into the prepared tin and bake for one hour or until a skewer inserted into the cake comes out clean.
7. Remove the cake from the oven and cool on a wire rack.
8. While the cake is cooling, place all ingredients for the frosting into a electric mixer to cream well until the frosting is creamy.
9. Once the carrot cake has cooled completely, remove from the baking tin and peel away the baking paper.
10. Spread the icing generously over the top of the carrot cake,
decorate with your preferred nuts slice and serve.
Enjoy

HONEY CUSTARD FLAN/CUSTARD PUDDING

Caramel Portion:

2tbs Huiji Honey
3tbsp Hot water

Custard layer:
2 Eggs
250ml fresh milk
4tbsp fine sugar

Method:
1. Prepare 4 ramekins by coating butter to the inner surface, this enable to remove the pudding easily.
2. Mix Huiji Honey with hot water. Allow the honey dissolve.
3. Pour the honey mixture evenly into the ramekins.
4. Heat up milk with sugar till sugar dissolved.
5.Crack the eggs into a clean bowl, beat lightly with a balloon whisk. Add the warm milk mixture into the beaten eggs.
6. Sieve the egg mixture with a strainer. Remove any foam with a spoon.
7. Pour the egg mixture into the
ramekins evenly and cover each ramekin with aluminium foil.
8. Heat up a pot of hot water with a steamer rack, gently put the ramekins to steam, cover with a lid. Fire should be below  boiling point. Steam for 15mins or still custard is set.
9. Once cool, chill in the fridge.
10. Scrape the side of the 
ramekin with a knife, overturned the custard and serve on a plate.
Enjoy

HONEY SWISS ROLL MADE WITH PRIMA FLOUR CAKE FLOUR

Ingredients:
3 eggs yolk
1tsp Honey
55gm Prima Cake Flour
30gm lemon juice
1tsp lemon zest
30gm corn oil
4 Eggs White
50gm Sugar
10 to 12pcs pickled Sakura flowers

Method:
Line a 10x10" square tin with parchment/baking paper.
Soak sakura flowers in a bowl for an hour or more.
Drain and pat dry with kitchen towel. Arrange flowers on the lined baking tray.
Preheat oven temp 180deg.

1. In a clean bowl, add eggs yolk, honey, lemon juice and corn oil together to combine.
2. Sieve in flour and mix well. Set aside.
3. In a clean mixing bowl, whisk egg white till foamy. Add in sugar in 3 addition.
Continue to whisk till stiff peak.
5. Fold egg white mixture into yolk mixture in 3 addition using a spatula.
6. Pour mixture onto the lined baking tray and spread evenly.
7. Knock tray on table 2 to 3 times to get rid of air bubbles.
8. Bake in a preheated oven for 15mins.
Remove tray once baked from oven.
9. Flip over and gently peel off parchment paper.
Place a new piece of parchment paper on cake and flip cake back.
Roll up immediately.
10. Chill in the fridge with parchment paper wrap around.
11. Once cool, turn cake over and spread with the filling.
Roll cake neatly and slice to serve.

Whipping Cream filling:
250ml whipping cream
1tsp Honey
1tbsp orange citrus peels

Whisk whipping cream till soft peak, add in honey and orange peels, continue to whisk till stiff peaks.
Ready to spread on roll.

BRAISED WHOLE DUCK LEGS WITH HUJI WAIST TONIC

Confinement Recipes

Healthy Recipes

Nourishment Recipes

Ingredients
Duck legs: 2 whole legs
Eggs: 2 pcs
Cinnamon stick: 1 pc
Star anise: 1 pc
Small pepper corns: 3 pcs
Clove: 1 pc
Ginger: 5 slices
Garlic: 8 pcs
Raw sugar: 2 tbsp
Dark soya sauce: 3 tbsp
Water
Huiji Waist Tonic: 1 cup
1. Boil the egg and remove the shell. Set aside.
2. Wash and pat dry the duck legs. Rub with salt and leave in the fridge for a few hours.
3. Then, remove the duck legs from the fridge.
4. Heat up the pan and add 2 tbsp of raw sugar to caramelize it.
5. Put in the duck legs with the skin side down to coat with the caramelized sugar.
6. The duck legs skin should be slightly golden brown.
7. Add in cinnamon stick star, anise, pepper corns, garlic, and ginger slices.
8. Pour water to cover the duck legs and add dark soya sauce. Bring mixture to a boil.
9. Add salt and sugar to taste.
10. Then, add in hard boiled eggs and boil together for 30 minutes.
11. Add in 1 cup of Huiji Waist Tonic and simmer the duck legs for 5 minutes.
12. Remove the duck legs and let it cool.
13. Garnish with spring onions and serve with braised hard boiled eggs.

AIR-FRIED ROAST CHICKEN

Ingredients:

. 1 med Chicken (1.3 - 1.4kg)
. 1tbsp McCormick Perfect.   Pinch Garlic Pepper Salt Free
. 1tbsp McCormick Grill Mates Smoky Montreal Steak
. 1tsp pink salt
. 1tsp McCormick Basil Flakes
. 1tsp Parsely Flakes

Methods:

1. Clean chicken, pad dry.
2. Rub all seasoning onto chicken, leave it for 4hours in the fridge.
3. Bring out chicken from fridge 30mins before cook.
4. Place chicken into the airfryer, spray oil onto the chicken and grill for 45mins or till goldenbrown and cooked.
5. Serve hot and enjoy

GOLDEN SALTED EGG FRENCH BEANS

Ingredients:
200gm French Beans
3 tbsp Knorr Golden Salted Egg Powder
3 cloves of chopped garlics
6 pieces bird's eye chili
1 stalk curry leaves

Method:
1.Wash and sliced french beans diagonally.
2. Heat some oil in a wok, stir-fry french beans till just cooked, dish up and put on kitchen towel.
3. In the same wok, with 1tbsp oil, add in chopped garlics, fry till fragrant, add in bird's eye chilli and curry leaves followed by Knorr Golden Salted Egg Powder, stir-fry till the aroma of the salted egg powder is out.
4. Add in the french beans, toss to mix well with salted egg powder.
5. Dish and serve hot
Enjoy☺

GOLDEN SALTED EGG LOTUS ROOT

Ingredients:
4 tbsp Knorr Golden Salted Egg Powder
600gm Lotus Root - wash & slice thinly
1lit water
8 tbsp rice vinegar
50gm butter
cloves chopped garlic
5 chilli padi - sliced
1big stalk curry leaves

Method:
1. Wash and sliced the lotus root thinly.
2. In a big pot, boil 1lit of water with 8tbsp vinegar.
3. Put in the sliced lotus roots and blanced for 5 to 6mins. Dish out immediately and drain.
4. Lay kitchen towel on a big plate, pat every piece of lotus root dry.
5. Heat up a wok with oil, enure the oil is hot, put in the sliced lotus root and deep fry till golden brown. Dish up and set aside.
6. In a wok, heatup the butter over medium fire.
7. Add in garlics, curry leaves, stir fry till fragrant. Add in Knorr Golden Salted Egg Powder and fry until frangrant, add in sliced chilli padi and followed by lotus roots.
8. Mix them well and ensure all the lotus root are well coated with the golden salted egg powder. Dish up immediately.
9. Serve hot and enjoy😊

GOLDEN SALTED EGG COMMANDO FRIES

Golden Salted Egg Commando Fries


Ingredients:

4 tbsp Knorr Golden Salted Egg Powder
2 Russet potatoes, cut into strips
60gm Anchovies - wash and pad dry
1 onion - cut
2 cloves garlic - minced
1tsp chppped ginger
½ cup roasted peanuts
50gm butter
 2 small chilli - diced
Curry leaves - 2 to 3 stalks

Method:

1. Deep-fry the potatoes over medium heat or until they are golden and cooked through. Drain and set aside.
2. With the same oil, deep-fry the anchovies until they are crispy. Drain and set aside.
3. In a separate pan, melt the butter and saute garlics and ginger until aromatic, add in Knorr Golden Salted Egg Powder and saute until fragrant  add in curry leaves and diced onion.
4. Add the fries, anchovies and roasted peanuts and diced chilli, stirring to coat well with the knorr golden salted egg powder
5.Dish and serve hot

KUEH BAKAR BERLAUK (Malay Savoury Custard Cake)

 I used Knorr Tom Yam stock cube. Simply delicious!

Ingredients:
150gm All Purpose Flour
1/2tsp Knorr Hao Chi All-In-One seasoning powder
100ml Fresh milk
2eggs
300ml water
1 drop yellow food colouring

Filling:
200gm minced beef
1/2 Knorr Tom Yam stock cube - dissolved with one tbsp hot water
1bunch chinese parsley - chopped
2large red chilli - diced/sliced
Fried shallots for garnish

Method:
1. Preheat oven temp 180deg.
2. In a mixing bowl, add in flour, Knorr Hao Chi All-In-One seasoning powder, eggs, water, milk, whisk all to combine to smooth batter.
3. Sieve batter once and set aside.
4. In a wok, add 2tbsp of oil, fry the minced beef for 1min. Add in dissolved Knorr Tom Yam stock cube, mixed well with the minced beef. Stir fry till minced beef is cooked.
5. Dish out and place on a plate.
6. Greased muffins tray with butter/oil.
7. Filled 3/4 of the batter into the greased muffins mould, add 1tsp of the cooked minced beef, sprinkle  parsley and diced chilli into the batter.
8. Baked in a preheated oven temp of 180deg for 20 to 25mins.
9. Remove the cooked kueh from the muffins tray and put on a serving plate.
10. Garish with fried shallots
Serve hot and enjoy.☺

GRILLED CHICKEN WITH PESTO PASTA

Ingredients:
500gm Alce Nero Organic Fusilli Tricolore Pasta
500gm Chicken Breast
One bottle Alce Nero Organic Pesto Genovese
One yellow bell pepper - cut into  strips
One red bell pepper - cut into strips
12pcs black olives
1/4tsp salt/pepper

Method:
Marinate chicken breast with salt and pepper.
In a big pot, bring water to boil.
Add salt and pepper and cook the pasta for 11mins.
Reserve one cup of pasta water before draining.
Leave pasta aside.
Heat up a grill pan, add in one tbsp of olive oil. Grill chicken breast for 5mins before turning over to grill another side. Cook through.
Once is cooked, cut chicken breast into strips.
In the same grill pan, add the drained pasta, cutted bell peppers, black olives together with Alce Nero Organic Pesto Genovese and the chicken strips. Add in half cup boiled pasta water, toss and mix to combine.
Serve immediately.

SUSHI WITH GREEN CAVIAR

Ingredients:
100gm sushi rice/Japanese rice
2tbsp rice vinegar ) mix
1tbsp sugar            ) together
1sheet nori seaweed

Fillings:
Green caviar
Half canned tuna fish flakes
Half cucumber - cut strips

Toppings :
20gm Green Caviar
1tbsp tobikko - optional

Method:
1. Cook sushi rice.
2. Once cooked, add in vinegar and sugar mixture. Stir to mux well.
3. Leave rice for about 1 to 2 hours to cool to allow the rice to absorb the vinegar mixture.
4. Place a sheet of nori seaweed on the mat. Place the sushi rice on the nori seaweed. Flip over and the nori seaweed facing the top.
5.  Add the fillings ingredients in a line ontop of the rice in the centre.
6. Using the wooden rolling mat,  start rolling up the ingredients away from you while keeping the roll tight so the rice will stick together.
7. Cut the roll into 6pieces and topped each piece with green caviar all round and a little  tobikko in the centre.
8. Serve immediately and enjoy

CUCUMBER SOFTBOILED EGG & SMOKED SALMON WITH GREEN CAVIAR

Ingredients:
1 cucumber
1 egg
4 slices smoked salmon
2tbsp green caviar
1 tomato

Method:
Boil egg for 8 to 10mins
Sliced into 4 equal slices
Wash cucumber and cut 1cm thick
Cut tomato into small cubes
On a serving plate, place a slice cucumber, sliced softboiled egg follow by smoked salmon.
Topped with cutted tomatoe and generous portion of Green Caviar.
Serve immediately and enjoy ☺

MASHED POTATO WITH GREEN CAVIAR & SMOKED SALMON on BAKED WONTAN SKIN CUP

Ingredients:
6pcs round wontan skin
1 med size potato - steamed
20gm Green Caviar
1tbsp Garlics and herbs spread
6 slices smoked salmon
2tsp tobikko

Method:
1. Lay wontan skin into greased muffins pan and bake for 5 to 6 mins till slightly golden brown. Temp oven at 180deg.
2. Steamed potato till soft. Mashed potato while is hot.
3. Add one tbsp of garlics and herbs spread into the mashed potato.
4. Cut green caviar into smaller pieces and mix into the mashed potato.
5. Scoop 1tbsp of mixed  mashed potato into the baked wontan cup., add a sliced of smoked salmon and a little  tobikko at the side and garnish with green caviar.
6. Serve immediately and enjoy

DOUBLE BOILED WHOLE WINTER MELON

CP COLLABORATION


Ingredients:
1 med size Winter Melon
300ml CP Clear Chicken Broth
200ml water
2 Chicken Drumsticks
6pieces dried mushrooms - soaked and cut strips
6pieces dried scallops - rinse and soak n hot water
8pcs red dates - rinse
1tbsp wolfberries - rinse

Method
1. Stand Winter Melon on a flat surface, cut the top about 1" in height.
2. Scoop up the seeds and pulp till wall about 1" thick.
3. Throw away the seeds. Rinse the melon and put aside.
4.  Blanch the chicken drumsticks with hot water.
5. Chopped drumsticks into smaller pieces.
6. In a pot, put 300ml CP Clear Chicken Broth and 200ml water to boil for soup.
7. Add in chopped chicken drumsticks, mushrooms, soaked dried scallops and red dates and boil for 15mins.
8. In a big pot, put in some boiling water and a steam rack.
9. Placed a heat-proof dish ontop of the steam rack.
10. Placed the melon on the heat proof dish.
11. Pour in the soup ingredients and soup to fill the winter melon.
12. Boil on medium fire for 45mins or until melon is soft.
13. Serve immediately and enjoy.

APRICOT AND STRAWBERRY FRUIT TART

Ingredients:

1 canned Apricot
10 to 12 Pieces Fresh Strawberry

Lemon curd filling:
2 eggs
1/2 cup sugar
1tbsp grated lemon zest
1/4 cup fresh lemon juice
Pinch of salt
55gm butter

In a heatproof bowl, whisk eggs, sugar, lemon juice, zest and salt. Place the bowl over a saucepan of simmering water and cook. (Double boiling method)
Add in butter and whisk constantly until the mixture has thicken, about 15mins
Pour the mixture in a bowl and place a wax paper directly on the surface of the lemon curd for later use.

Tarts Shell Pastry

- 125gm Butter
- 200gm Top Flour
- 15gm Icing Sugar
- 1 Egg Yolk

Method :

1. Cream butter and icing sugar till light then add in egg yolk.
2. Add in flour to mix well. Once it is well mixed,  press the mixture together and form a dough. Wrap in a clingwrap and  fridge for 30mins.
3. Bring dough out from the fridge.
4. Roll individual dough (about 20gm) into a ball. Using a tart case, press the pastry ball into a flat piece. Line dough in the middle of tart cases, lightly press the dough into the tart cases.
5. Bake tarts shell at preheated oven at 180deg for 15 to 18mins till slightly brown.
6. Allow tarts shell cool on rack for later use.

TANGERINE AGAR-AGAR 柑橘燕菜

Tangerine Agar-agar 柑橘燕菜

Ingredients

8 gm agar-agar
200 ml tangerine juice
1 tsp tangerine zest
juice from 2 calamansi (or to taste)
60 gm sugar
300 ml water
1 1/2 tbsp condensed milk

Cooking Instruction

1. Wash agar-agar. Add tangerine zest and water and boil until agar-agar dissolves.

2. Sieve 50 ml agar-agar solution into a cup. Add condensed milk to the agar-agar solution. Keep warm by soaking in hot water.

3. Add calamansi and tangerine juice to the remaining agar-agar solution. Bring to a boil. Remove from fire and sieve half of the solution into little teacups. Keep the other half warm by soaking in hot water.

4. Chill the teacups in the refrigerator. Once the agar-agar hardens, poke holes on the surface. This would prevent the top layer from coming off. Pour the milk agar-agar solution equally into the moulds. Return to chill in the refrigerator. 

5. Once harden, remove agar-agar again and make holes. Sieve in the last half of the agar-agar and chill. Serve chilled.


I used the Informal Chef recipe  4th Match 2015

LEMON CURD BUNS

Recipe for Homecooked Lemon curd Buns 

This recipe is modified from Nasi Lemak Lover Sweet Potato buns

For  bread:

75gm mashed potato (cooked n mash)

250gm bread flour

30gm fine sugar 

30gm condensed milk

1tsp yeast 

120gm milk 

1/4tsp salt

25gm unsalted butter

Mix all the ingredients in a mixing bowl till smooth. Add in butter, knead till elastic and shinning dough. 

Place dough in a greased bowl and allow to proof and rise for an hour or till double in size. 

Punch down dough. Equally divide dough into 8 portions. Roll into round or oval shaped. Use a pair of scissor to snip at the centre.

Lined a greased baking tray, placed buns and allow for 2nd proofing for 45mins. After 2nd proofing, pipe lemon curd on the cut open surface.

Place buns into the preheated oven and bake at a temp of 180deg for 15mins.

Dust some sugar powder on top of buns immediately after remove from oven. 

Lemon curd filling:

2 eggs

1/2 cup sugar

1tbsp grated lemon zest

1/4 cup fresh lemon juice

Pinch of salt 

55gm butter 

In a heatproof bowl, whisk eggs, sugar, lemon juice, zest and salt. Place the bowl over a saucepan of simmering water and cook. (Double boiling method)

Add in butter and whisk constantly until the mixture has thicken, about 15mins

Pour the mixture in a bowl and place a wax paper directly on the surface of the lemon curd for later use.

This dough recipe is modified from Nasi Lemak Lover Sweet Potato buns

STIR FRY GNOCCHI WITH FRESH BUTTON MUSHROOMS AND ASPARAGUS

Stir fried Gnocchi with fresh button mushrooms and asparagus

Recipe:

200gm Gnocchi
10 pieces Fresh button mushrooms - cut half
1 big bundle of asparagus - cut to smaller pieces
2 cloves of choped garlics
2tbsp olive oil
4 tbsp water
Salt and pepper to taste

Method:
1. In a pot of hot water, boil gnocchi for 5mins, drain and set aside.
2. Heat up a pan, add olive oil and chopped garlics, fry till slightly fragrant.
3. Add in asparagus, stir fry asparagus then add 4 tbsp water to simmer for few minutes.
4. Add in button mushrooms, and the cooked gnocchi.
5. Stir fry all three ingredients together till cooked. Add in salt and black pepper to taste.
6. Dish out immediately and serve hot.

BAKED BR OWN RICE PASTA IN CHIC KEN, SUNDRIED TOMATO IN BOLOGNESE & MUSHROOM SAUCE.

Ingredients:

- 400gm San Remo Brown Rice Pasta
- 500gm San Remo Bolognese & Mushroom Sauce
- 1tbsp San Remo Concentrato stir-in Sundried Tomato & Garlic
- 300gm chicken breast
- 1tsp grill mates smoky montreal montreal steak seasoning
- 1tsp Garlic Pepper seasoning
- 8 slices of bacon
- 2 shallot - finely chopped
- 2 cloves garlics - finely chopped
- 1/2 cup mozzarella cheese
- 1/2 cup cheddar cheese
- Olive Oil

METHOD:

1.Preheat oven to 180deg.
2. In a pot of boiling water, add 1tsp salt and 1tsp oil, put in pasta and bring to boil to cook until al dente, drain and set aside.
3. Marinade chicken breast with smoky montreal steak seasoning and garlic pepper  seasoning for 15mins. Put to steam for 10mins or 80% cooked. Shred the chicken breast and set aside.
4. Cut the bacon into smaller pieces.
5. In a pan, spray some oilve oil then add in the bacon, fry till crispy. Dish out.
6. With the bacon oil the pan, add in chopped garlics and shallot to brown for 2mins. Add in shredded chicken, bacon, concentrato stir in sundried tomato & garlic, bolognese and mushroom sauce, a pinch of salt and dash of pepper and 50ml pasta water. Simmer for 5mins. Add in 1/4cup of cheddar cheese and give a good stir.
7. Transfer the mixture to a casserole dish together with the brown rice pasta. Topped with cheddar and mozzarella cheese. Drizzle a little olive oil over the top.
8. Bake in the oven for approx 20mins until the cheese is melted and golden.
9. Serve hot/warm to enjoy 😊

MULTI GRAIN MAKI SUSHI ROLL

Multi Grain Maki Sushi Roll

Ingredients:

2 pkts of Nakubaku Multi Grains Rice
1 cup rice
2tbsp rice vinegar ) mix
1tbsp sugar            ) together
2 sheets nori seaweed

Fillings:
1 pc Avocado - slice
2 pcs mini cucumber - slice
1 pc carrot - slice
4 pcs imitation crab sticks
2tbsp Tobiko - optional

Method:
1. Mix hakubaku multi grain rice and rice to cook in rice cooker with sufficient water to cook.
2. Once rice is cooked, add in vinegar and sugar mixture. Stir to mix well with the rice.
3. Place a sheet of seaweed on the sushi mat.
4. Scooped the cooked rice on the seaweed, flatten the rice on the whole piece of seaweed evenly.
5. Slowly flip over to let the seaweed facing the top.
6. Place the filling ingredients in a line in the centre.
7. Using the sushi mat, start rolling up the ingredients away from you while keeping the roll tight inorder for the rice to stick together and firmed.
8. Cut the roll and topped with tobiko (optional)
9. Serve immediately and enjoy.

LAKSA FISH CAKES

Laksa Fish Cake

350gm Fish paste
(Bought from market yong tau fu stall)
1tbsp Dancing Chef Laksa paste
1tbsp chopped laksa leaves
2tsp corn flour

Method:
1. In a clean bowl, add in the fish paste with 1tbsp dancing chef laksa paste together with 2tsp corn flour. Mix all together into a  thick paste.
2. Wet your both palm hands, scooped out 2tbsp of the paste and roll into balls, placed it onto a clean plate, pressed it down slightly, just like fishcake. Continue till the paste is used up
3. Heat up a wok with boiing water, put the fishcake to steamed for 10mins on med fire.
4. Remove the cooked fishcake from the plate, placed it on kitchen towel and allow it to cool for 10 to 15mins.
5. Heat up some oil, slowly pan-fry the fish cake till both sides slightly brown and dish out immediately.
6. Garnish and serve hot
Enjoy ☺

** Is optional, you can choose to eat it without panfry too☺

PRESERVED VEGETABLES WITH PORK COLLAR (梅菜扣肉)

#MySingaporeFood
Preserved Veg with Pork Collar (梅菜扣肉)

This is always one of my favourite dish. It goes well with either rice or porridge and also consider a very singapore traditional dish.
I learn to cook this dish when i was younger from my late mum and now my family love it too!

Ingredients n steps as follows :

300gm Sweet Preserved veg (梅菜)
400gm Pork beĺly/Pork collar - cut big pieces
1 bulb garlic - peel n chop
2 tbsp dark soy sauce
3 pcs chilli padi
500ml water

Wash the preserved veg thoroughly to remove the access salt.
Chop the preserved veg about 2cm long. Set aside.
Heat up a pan, add in 3 tbsp oil to fragrant the chopped garlics.
Fry the pork belly /Pork collar on med heat till fragrant.
Put in the preserved veg, chilli padi and 2 tbsp dark sauce.
Add 500ml water and mix well.
Allow the preserved veg n pork to cook in the pot on low heat for an hour or more till pork is tender.
Serve hot with rice or porridge.
Enjoy.