Thursday, October 7, 2010

Pork - Pork Medallions with Orange, Balsamic, Mustard Honey Glaze served with Rockets and Mozarella Cheese

Just felt like eating pork


3 pieces Pork Medallion,
Salt & Pepper

2 Orange (Juiced)
1 tsp Mustard
1 tsp Balsamic Vinegar
1 tbsp Honey
Salt and Pepper

Handful of Rockets and motarella cheese sliced..


Heat pan with a tablespoon of butter, sear pork medallions. Meanwhile, mix the ingredients for the glaze. Remove the medallions, reduce the glaze till it thickens, return pork into the glaze and let it slowly cook for 2 or 3 mins, or till sauce is thick. Key is to put the pork back in at the right time so as to not overcook it when then glaze thickens.....


Friday, May 7, 2010

Chicken - Simple Roast Chicken Recipe

This is really one simple roast chicken that I made the other day. The chicken turned out very juicy


1 Whole Chicken
3 Potatos, peeled and halved
4 Carrots, halved
1 bunch fresh parsley
1 lemon

Preparation Methods:

Preheat oven to about 220C. In a baking tray, put onions, carrots and potato in the tray. Sal the vegetables.Clean chicken, take out innards, add pepper and salt to the chicken (on skin and inside the stomach)  and put 3 stalks of parsely in the stomach. Poke a the lemon with fork numerous times all over the lemon. Put lemon in chicken stomach. Put rest of parsley on top of bed of vegetables and place chicken on top. (Breast side up)

Put in oven for half an hour, flip chicken, bake for anohter 15 mins and turn chicken over again for the rest of the 15 mins. Serve

Rice Cake - Deokbokki


1 pkt Rice Cake (Parboiled till soft)
1 carrot, shredded
1 stalk spring onion
1 onion sliced
3 tbsp sugar
3 tbsp korean hot chili paste (Gochuchang)
3 tbsp sugar (or more)
1/2 cup water

Prepration Methods:
Heat 1 tbsp of oil and fry onions till brown. Dissolve korean hot chili paste in water and pour into pan. Add rest of ingredients except for sesame seed. Boil till sauce becomes thick. Add sesame seed. Stir and serve on plate.

Noodles - Curry Mee


Other ingredients:
1 pkt Yellow Noodles 
1 pkt Fried Tofu
20 Prawns
300g Bean Sprouts
200g Chicken Breast (shredded)

Soup ingredients:
2 litres water
1 inch belachan/shrimp paste
3 tbsp brown sugar
1 tbsp fish sauce
2 tbsp chili oil
3 tbsp coriander seed powder
1 tbsp turmeric powder
1 tbsp pork lard
1 tbsp vegetable oil
1 litre thick coconut juice

250g shallots
4 inch ginger
2 inch galangal
10 cloves garlic
15 dried chili 

Preparation Method:

Heat pork lard and oil and fry blended ingredients till fragrant. Add rest of the soup ingredients and boil for about half an hout or until thickness of soup is desired.

Blanch bean sprouts, noodles and prawns. Put noodles, prawns, bean sprouts, fried tofu and serve the soup.

Sunday, April 18, 2010

Cookies - Big,Fat, Sinfully Chewy Choc Chip Cookies

Lols..this is one recipe that no one shud ever even attempt to eat more than once a mth!! Its so sinful that even I, feel my arteries clogging. The reason is, I actually added pork lard to the recipe. Its amazingly heavenly...


250g All-purpose flour
3g baking soda
3g salt
120g unsalted butter, melted
50g pork lard,melted
200g brown sugar
90g white sugar
15 ml vanilla extract
1 egg
1 egg yolk
200g choc chips

Preparation Method:

Preheat oven to 165C. Put parchment paper on a baking tray.

Sift flour, baking soda and salt and put aside.

Mix butter, brown sugar and white sugar. Stir till mixture is evenly mixed. Add egg, egg yolk, vanilla extract and cream the mixture. Add the sifted flour slowly and stir till mixture is consistent. Add the chocholate chip and stir.

Place as many 3 tbsp large dough on the parchment paper, each about 3 inch away from each other. Place in the oven and bake for 15 minutes. Take it out, let it cool on the parchment paper and serve when cookies are no more soft.

Pork - Hungarian Goulash

Hvent had this in a long time. There were two hungarian girls from my hostel..or my ex-hostel who made amazing hungarian goulash!:..recreated the dish...


1 kg pork (cut into 1x1 inch cubes)
3 large carrots (cut into cubes)
3 tomato (cubed)
4-5 large potatos (cubed)
3 bay leaves
2 onions diced
1 tbsp caraway seeds
2 tbsp black pepper
2-3 tbsp paprika pepper/hungarian pepper
5-10 dried chili
3-4 tbsp tomato paste
2.5 to 3 litres of water

Preparation Methods:

Heat about 3 tbsp of olive oil, brown onion and add paprika powder. Keep stirring.

Add the pork and stir till browned, add bay leaves, caraway seed,black pepper and dried chilli. Stir for another 1-2 minutes. Add water, tomato paste and stir. Cover pot and cook for about half an hour with medium heat.

Add the carrots, tomatoes and potatoes. Stir and cover pot and cook for another half hour. Add salt to taste and serve.

Saturday, January 16, 2010

Noodles - Beef Noodles

This is one dish that i made for my friends who came to munich. Simple dish..just take a longer cooking time. This is pretty similar to the beef brisket recipe...

500g beef brisket (cubed)
3 cloves garlic (diced)
5 slices ginger
2 cinnamon stick
5 star anise
3 cardamom seeds
1 tbsp cloves
3 large bay leaves
1 tsp black peppercorn
1 shallot (diced)
1 tsp sugar
2 tbsp oyster sauce
5 tbsp light soy sauce
1 tbsp black soy sauce (or more if you want it to be darker)
1 litre
salt and pepper to taste
Handful bean sprouts
Rice noodles/Noodles

Preparation Methods:

To make the soup. Heat two teaspoons of oil, add garlic and rest of herbs and fry till fragrant. Add meat till its browned and add water. Add the rest of the ingredients except for bean sprouts and noodles. Boil for 3 hrs or till meat is tender.

Blanche bean sprouts and boil noodles till cooked. Fry shallot with 5 tbsp oil till brown. Add to the soup before serving into a bowl of noodles topped with beansprouts.

Beef - Ngau Lam Pou, Chinese Braised Beef Brisket

This is a yummy yum dish that i cannot resist. Everytime i go chinatown in london late at night after clubbing, this is usually what i order, and i never get sick of it.


500g beef brisket
3 cloves garlic (diced)
5 slices ginger
2 cinnamon stick
3 star anise
2 cardamom seeds
3-4 carrots, cut in chunks
5 large bay leaves
1 tsp sichuan pepper (optional)
1 tsp black peppercorn
1 shallot (diced)
1 tsp sugar
2 tbsp oyster sauce
5 tbsp black soy sauce
3 cups water
cornstarch as thickener
salt and pepper to taste

Preparation Method:

Cut beef into 2cm cubes. Heat 3 tbsp of oil and fry garlic, ginger, cinnamon stick, star anise, cardamom, shallots till fragrant. Add beef in and fry till browned. Add water and rest of ingredients. Bring to boil then lower heat. Cook till sauce is halved (about 1 hour). Add constarch to thicken if necessary and salt and pepper to taste.

Wednesday, December 2, 2009

Desset - Peanut Paste

This is a dessert, which u get in Hong Kong? Not sure...but its been such a long time since i had it. HC suddenly raved said she had cravings after finishing 5 Reese's Peanut Butter Cups (love them!!) so off i went to the kitchen and made this dessert which turned out nicely.


500g peanuts
3 rock sugar (or enough sugar)
2 cups water
1 cup milk
4 tbsp butter

Preparation Methods:

Use toaster to toast peanuts for about 10 mins, alternatively, fry with low heat and constantly stirring till peanuts are brown. Remove peanut skin, boil peanuts in enough water to cover the peanuts till dry.

Blend peanuts, adding water slowly, ensuring that peanuts are as fine as possible. Meanwhile, boil 2 cups of water and add sugar, pour the blended peanuts in, milk and butter and stir constantly. Turn to low heat and cook till desired thickness is achieved. Add more milk and/or water if the paste is too thick.

Use a sieve to sieve the paste or muslin cloth and squeeze out liquits from paste to get a smoother paste.

Monday, September 28, 2009

Dessert - Lek Tau Suan

This is one dessert that i must say i have not had in a long time. They dont serve this anymore. Its so hard to find. This is one dish that i have wif you tiao. however, my 1st attempt on you tiao kind of failed, dont think i rested it enuf. Will try tweak the current recipe.


250 g mung beans without skin
2 to 3 pandan leaf
2 cups water
5 tbsp sugar
10 tbsp tapioca flour dissolved in 1/2 cup water

Preparation Methods:

Soak mung beans at least for 3 hours or overnight.

Steam mung beans for about 20 minutes or until cooked. Meanwhile, boil the 2 cups of water with pandan. Add sugar and tapioca flour solution. Pour steamed mung beans in and stir. Add more tapioca flour solution if not thick enough. Mung beans should be able to float in the water. Serve with you tiao