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27/11/2021

Salted Egg Bibingka Japanese Cheesecake

Topped with salted egg, homemade latik, grated cheese, dusted with sugar.

Perfect for this holiday season! ❤️❤️❤️

20/10/2021

Latest pandemic creation 🍌🍌🍌

Banana Bread ❤️💛❤️💛

This is the original version, but you can always amp up any banana bread recipe with chocolate chips (I always use dark), a touch of cinnamon or even cream cheese!

04/07/2021

Veggie Rice (ala Delicious Kitchen)

I suddenly missed eating in Delicious Kitchen (behind Parklane HK)

Experimented on the ingredients below and it turned out good :)

2 cups Japanese Rice (you can use Jasmine Rice, replace 1/4 cup to Glutinous Rice
2 1/2 Cups Chicken Stock ( I used canned)
2-3 slices Ginger
1 stem Kuachai, chopped (you can also use Bok Choi) for Kuachai I only use the stem as the leaves are quite bitter
2 pcs Taiwan Sausage, sliced diagonally
Salt to Taste

Sweat the Taiwan Sausage in 2 Tbsp of Oil and set aside. Add 1/2 teaspoon salt in the oil, add ginger, stir for 20 seconds and add the veggies. Stir fry for 30-40 seconds and add a few tablespoons of chicken stock. Turn off heat and remove the veggies. Reserve the liquid in the pan.

Wash rice thoroughly and add the reserved juice in the rice, sauteed Taiwan Sausage and 2 1/2 cups of chicken stock and cook rice according to package directions. Add stock if the instruction requires. When rice is cooked, mix in the veggies and serve while warm.

Try it! :)

30/04/2021

Steamed Garoupa with Tauso served on a bed of Vermicelli Noodles

1 pc Garoupa (Lapu Lapu), filleted
50g Ginger, grated
1 roll Dried Vermicelli Noodles (I used Sapporo)
Leeks or Spring Onion, cut in 2" stalks
3 Tablespoon Tai Hua Seafood Soysauce
2 Tablespoon Oil plus 2 for finishing touch

Squeeze the juice from the grated ginger and pour over the filleted fish. Let it sit for 30 minutes.

Rinse the vermicelli, soak in hot water for 30 minutes. Wash with running water, then lay on the steaming plate before placing the uncooked fish.

Bring a steamer to a boil and lower fire to medium high. Steam fish. Test for doneness by inserting a fork in the meat, it should go through without any effort. Remove from steamer and cover to keep warm.

In a saucepan, saute leeks in oil, then add tablespoon Tai Hua Seafood Soysauce (this can be bought in the grocery store). Drizzle over steamed fish.

In another pan, heat up the other 2 tablespoon of oil until smoking then pour over the fish before serving.

Steaming Tip:
Whole fillet takes 15 minutes on medium high heat, sliced ranges from 6-8 minutes (but may tend to be a bit drier if cooked longer).

Enjoy! :)

29/04/2021

Stir Fried Broccoli with Tofu and Sea Moss

4 Small Broccoli Heads
1 pc Carrot
10-12 pcs Dried Sh*take Mushroom
500g Tofu
Dried Sea Moss
1/2 cup Oyster Sauce
Salt to taste
Potato Starch Slurry (2 tablespoon potato starch + 2 tablespoon room temp water)

Prepare the following before stir frying the dish.

Cut the Broccoli florets from the stem and break into bite size pieces. Peel the stem and slice the meat. Soak in salted water for 10 minutes and rinse. Blanch in hot water until color turns into bright green and tender. Drain broccoli florets and pieces and put in ice water bath to stop cooking process.

Cut the carrot lengthwise and slice into thin pieces (you should get half moon shaped slices)

Soak dried mushroom in hot water for at least 3 hours and slice each head into 3-4 pieces, reserve the soaking water for the sauce.

Soak the seamoss in water for at least 2 hours and set aside.

Cut tofu in cubes and deep fry until golden brown. Set aside.

In a hot wok or deep sauté pan, heat up 3 tablespoon oil and stir fry carrots for one minute. Remove from pan and add in dried mushrooms. Sauté until golden. Add in oyster sauce and reserved soaking water of the dried mushroom. Add water if sauce is too little. Season with salt. Add the drained sea moss and let it simmer for 5 minutes. Slowly add in potato starch slurry until just thickened. Put in blanched broccoli, carrots and fried tofu. Stir until well-coated with the sauce.

Serve over hot rice. Enjoy! :)

28/04/2021

Shabu Shabu Night ❤️❤️❤️

Happy tummies, and best of all, everyone enjoyed the hot pot! A healthy feast in the safety of our own home!

22/04/2021

Misua with Ground Pork

Since my daughter is on soft diet, made this easy hearty soup for her.

3pcs Shallots, chopped
50g Ground Pork
50g Carrots, minced
2pcs Dried Sh*take Mushroom, soaked in hot water for 2 hours, minced
400ml Chicken Stock
30-50g Misua Noodles, washed

Sauté shallots until translucent and add ground pork. Stir until no longer pink and add in carrots and mushrooms. Ads chicken stock and let it simmer for 10 minutes. Add misua noodles, stirring constantly so it will not stick on the pan.

Enjoy! :)

21/04/2021

Pasta Aglio Olio

450g Pasta (I used Angel Hair)
1/2 cup Olive Oil
1/2 cup sliced garlic (add more if you want) 😊
Salt & Pepper to taste
1 teaspoon Red Pepper Flakes
1/2 cup chopped Basil
1/2 cup Parmesan Cheese

Boil water in pot, add oil and season liberally with salt (water should taste salted). Add pasta and cook until al dente. Drain, but do not rinse.

Halfway through the cooking of the pasta, heat up olive oil in med fire together with sliced garlic and red pepper flakes. Continuously stir so the garlic does not get burned. Turn off heat and pour drained pasta into the garlic infused oil. Add basil and stir. Season with salt and pepper if needed. Add parmesan cheese and serve.

Enjoy! :)

20/04/2021

Salt & Pepper Sea Mantis version 2

I hope it's as good as it looks 😂 I don't usually cook seafood, don't have enough experience, but gotta conquer my fears somehow.

Will update with a recipe soon :)

19/04/2021

Snowy Wintermelon Soup

Servings: 16-18pax 😁

4-6 Liters Chicken/Pork Stock
15pcs Dried Scallops
3-4kg Wintermelon, diced
20pcs Dried Sh*take Mushroom
Eggwhites from 4 eggs, unbeaten
30g Chicken Powder
1/2 cup Shaoxing Wine
Potato Starch Slurry (equal ratio of potato starch and water)

Rinse dried scallops and soak in hot water for 2-4 hours. Shred and set aside. Do not throw away the juice.

Rinse dried sh*take mushroom and soak in hot water for 2 hours. Set aside.

Make the stock ahead of time - I used pork bones (bias), boiled for 2 hours. Reserve 2 cups and let the rest boil in a stock pot. Add shredded dried scallop with the juice and soaked mushroom with the juice and let it simmer for 1 hour until tender.

While the scallop and mushroom are simmering, prepare the wintermelon. In a blender, blend wintermelon with a little of the reserved stock until it resembles crushed ice or snow (hence the name). You have to do this in batches.

Once the scallops and mushrooms are tender, add the crushed wintermelon, chicken powder, shaoxing wine and salt (if needed) and let it boil. If soup is too runny, add the potato starch slurry while stirring the soup. Lastly, add the eggwhites by letting it pass through a strainer.

Play around with the consistency of the soup as you cook it. :)

Enjoy!

18/04/2021

From Pot to Plate!

There is an inner plantita in all of us! So happy to be able to grow these Sweet Basil in our backyard!

18/04/2021

Frozen Dimsum for quick meals! Viber 09088893103 for your orders! Send your orders in every Tuesday for pick up on Friday afternoon :)

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