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.