Friday, August 19, 2016

Thai Eggplants & Pork on Rice

Thai Eggplants & Pork on Rice

Serves 2

150g ground pork
7-8 baby eggplants (about 1 small pint)
1 medium size carrots, cut to julienne
2 garlic cloves, minced
1 Thai chilli padi, diced (remove seeds for a little less heat)
¼ teaspoon sea salt
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
1 thai lime, juiced (about 2 tablespoons)
a handful of Thai basil leaves, reserve some for garnishing.
1/2 cup rice

1) Cook rice with 1 cup of water.

2) Cut the baby eggplant in quarters and sprinkle with about ½ teaspoon of salt and let sit for 5-10 minutes.

3) In a small bowl, mix together the fish sauce, soy sauce, sugar and lime juice.

4) Heat a tablespoon of vegetable oil in a wok over medium heat. Add minced garlic and chilli, cook for 30 seconds. Then add the ground pork and break up into small pieces with a wooden spoon or spatula. Season with ¼ teaspoon salt. Cook until the pork is no longer pink.

5) Use a kitchen paper towel to soak up any moisture on the eggplants and then add to the wok with the carrots. Cook uncovered for about 5 minutes.

6) Add the sauce prepared in step 3 to the wok and making sure to coat everything.

7) Cover the wok to steam the eggplant for 10 minutes or until it's tender. Add a little hot water if the wok is too dry to generate any steam.

8) Add basil leaves and stir till they wilt.

9) Serve over rice and garnish with basil leaves.

Adapted from

Wednesday, March 11, 2015

Teochew Dark Braising Sauce 潮州鹵水

Teochew Braised Chicken, Shitake & Beancurd

Cantonese X Teochew Dinner

500ml water
3 tbsp dark soy sauce
1-2 tbsp light sauce (adjust to taste)
1 tbsp sugar
2 cinnamon sticks
4 star anise
1 ginger, thumb size
2 cloves garlic

1) Stir in all the ingredients in a medium size pot.

2) Add choice of meat (eg. pork belly, pork knuckles, chicken or duck), fresh shitake mushrooms, firm beancurd (whole or halved), peeled hard boiled eggs to pot of the braising sauce.

3) Bring to a boil over high heat, then lower the heat and simmer for 1-2 hours, depending how tender you want your meat to be. The longer you cook, the softer the meat.

4) After simmering for 20 minutes, you can taste the braising sauce and adjust the seasonings according to your taste. If it's too salty, add more water. If you prefer it to be saltier, add more light soy sauce. Remember, the sauce flavour will intensify as it simmers away. Therefore, be careful with light soy sauce as you don't want to end up with a pot of overly salty stew!

Tuesday, March 10, 2015

Cantonese Soy Sauce Steamed Fish 豉油蒸魚

Cantonese Soy Sauce Steamed Garoupa

Cantonese X Teochew Dinner

1 fresh whole fish
vegetable oil
spring onion, julienned (I didn't add any as I hate the taste of spring onions)
cilanto, julienned

3 tablespoon water
1 tablespoon light soy sauce (adjust to taste)
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon sesame oil
white pepper

1) Gently rub salt & oil on the surface of the fish.

2) When the water is boiling, place fish on a plate & into a steamer over high fire. Steam for 8-12 minutes, depending on the size of the fish. Eg. a 500g fish will be cooked in 8 minutes.

3) In a small bowl, whisk all the sauce ingredients together & side aside.

4) In a small pan, heat up 1 tablespoon of vegetable oil.

5) Once the fish is cooked, remove it from steamer & drain way the liquid in the plate. Sprinkle chopped spring onions & cilantro on steamed fish. Drizzle hot oil & sauce over the spring onions & cilantro.

6) Serve immediately.

Note: The original recipe requires one to rub salt, corn starch & vegetable oil on the fish but I omitted corn starch as it makes the steamed fish artificially smooth in a bad way. Chinese cooking often coats the meat, prawns & fish with a thin layer of corn starch before cooking them to give them a smooth texture after they are cooked. I simply detest that fake smooth texture brings on by the corn starch. Therefore, I always skip this step.

• 用少許鹽、油抹勻魚身,蒸出來的魚會更嫩滑、鮮味。

• 因海鮮含較豐富蛋白質,要用明火猛力蒸才能鎖住肉汁,令魚肉更爽、更滑。

• 蒸魚時要待水大滾才放入蒸,時間視乎魚身大小和厚薄,一般十二両鮮魚要蒸十至十二分鐘。

• 後即時倒去魚汁,撒下芫茜、蔥絲後淋上滾油,再淋上預備好的蒸魚豉油。


Adapted from

Wednesday, March 4, 2015

Strawberry Banana Nutella Bites

Strawberry Banana Nutella Bites

Strawberry Banana Nutella Bites

Makes 16

One can (8 biscuits) Immaculate Buttermilk Biscuits
4 strawberries, sliced
1 large bananas, sliced
½ cup Nutella
2 tablespoons coarse sugar

1) Preheat oven to 230 degrees C. Oil the cavities of mini-muffin pan with vegetable oil.

2) Separate biscuits and cut each one in half. Roll each half to an ⅛ inch thin. Add about 1 teaspoon of Nutella in the middle of rolled out biscuit half, layer with 1 sliced banana and strawberry. Wrap the dough around it to form a ball & pinch the seam close.

3) Roll ball in coarse sugar and place seam side up in muffin cavity. Alternatively, sprinkle powder sugar on the bites after they are baked & cooled.

4) Bake until golden, about 12-15 minutes. Remove from oven and remove bites from muffin pan and transfer to a cooling rack.

Source: Real Food By Dad

Sunday, March 1, 2015

Roast Chicken Thighs with Grape Tomatoes & Asparagus

Roast Chicken Thighs with Grape Tomatoes & Asparagus

Roast Chicken Thighs with Grape Tomatoes & Asparagus

Serves 1

1 chicken thigh or breast with skin
8 sticks asparagus, trimmed
6 cherry tomatoes, halved
2 sprigs rosemary
pinch sea salt
pinch freshly ground black pepper
olive oil
water or stock
balsamic vinegar

1) Preheat the oven to 200°C/400°F/gas 6.

2) Put 1 chicken breast, with its skin left on, in a bowl. Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil.

3) Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well. Add some white wine and cook in the middle of the oven for 25 to 35 minutes. Serve drizzled with balsamic vinegar.

Source: Jamie Oliver

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