tag:blogger.com,1999:blog-25680875751506155422024-03-16T09:10:12.927+08:00Say My Kitchen厨房小煮意Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.comBlogger204125tag:blogger.com,1999:blog-2568087575150615542.post-28422419699659530222020-05-26T14:21:00.000+08:002020-05-26T14:33:21.277+08:00Beancurd in Black Pepper Sauce 黑椒豆干<br />
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<i style="caret-color: rgb(102, 102, 102); color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.86px; text-align: justify;"><span style="background-color: white; color: purple;">* in collaboration with Fortune Food Manufacturing 鸿运 for Pasar Tau Kwa (Beancurd)</span></i><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: justify;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #666666; text-align: justify;"><span style="background-color: white; color: #1d2129;">Asians are normally used to cooking with Firmed or Softened Tofu. The Fortune Pasar Tau Kwa I am using here is firmed tofu that's good for deep frying, stir frying or pan frying. This </span></span><span style="color: #bf9000;">Beancurd in Black Pepper Sauce 黑椒豆干</span><span style="text-align: justify;"><span style="background-color: white;"><span style="color: #1d2129;"><span style="caret-color: rgb(102, 102, 102);"> goes best with plain porridge or rice. It's so flavourful and tangy! And good for all occasions! You can challenge yourself by making your own Black Pepper Sauce, but I have made it even simpler by just using store-bought Black Pepper Sauce to whip up this delicious and presentable dish!</span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Main Ingredients (enough for 2 to 4 pax)</u> :</span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 packet of Fortune Pasar Tau Kwa</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 fresh red chili (sliced for garnishing)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 sprig coriander (for garnishing)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">a pinch of salt</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">cooking oil</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Seasonings for Black Pepper Sauce (mix all seasonings in a bowl) </u> : </span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp black pepper sauce or paste</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp water</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp sugar (or to taste)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Method</u> : <o:p></o:p></span></div>
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<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cut Tau Kwa to preferred bite size or cubes.Use paper towel to pat dry all sides of Tau Kwa cubes.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">Add a pinch of salt to gently rub through Tau Kwa cubes. Set aside to rest for 10 minutes.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat cooking oil in pan. When oil is hot, turn to medium heat and pan fry Tau Kwa cubes to light golden brown (about 1 to 2 minutes on each side). Remove Tau Kwa cubes from pan and set aside.</span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a small saucepan, add all black pepper sauce seasonings. Stir well and allow to simmer till bubbling. </span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in fried Tau Kwa cubes and ensure all sides are coated with black pepper sauce. Allow to simmer for another 1 minute till sauce thicken slightly. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Turn off heat. </span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sprinkle chili and coriander garnishing. </span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve whilst hot.</span></li>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-77565701755632751042020-04-01T14:44:00.001+08:002020-04-01T14:44:05.459+08:00Easy Minced Meat Braised Udon 简易肉碎焖乌东<div class="separator" style="clear: both; text-align: center;">
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<i style="color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.86px;"><span style="background-color: white; color: purple;">* in collaboration with Fortune Food Manufacturing 鸿运 for Japanese Udon</span></i><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #1d2129;">I am still fighting my 2nd time cancer. And still having my chemotherapy treatments. Nowadays, I can only cook simple/easy dishes as I am unable to stand too long in the kitchen due to my extremely low blood count. However, that doesn't mean that I can compromise on my cooking as I need to eat and eat well for recovery! This </span><span style="background-color: white;"><span style="color: #bf9000;">Easy Minced Meat Braised Udon 简易肉碎焖乌东</span></span><span style="background-color: white; color: #1d2129;"> is a very easy one pot dish. A</span><span class="text_exposed_show" style="color: #1d2129; display: inline;">nd very palatable! The Fortune Japanese Udon not only has a very springy texture that I like, but also soaked up the sauce extremely well!</span></span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><u>Main Ingredients (enough for 2 to 4 pax)</u> :</span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 packets Fortune Japanese Udon</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">10 pcs dried mushrooms (soaked and sliced)(keep mushroom water for braising sauce)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">200 gm minced beef (of any other minced meat of your choice)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="font-family: arial, helvetica, sans-serif;">a handful of green vegetables </span>(washed)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">a handful of thinly sliced peppers (deseeded)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">8 to 10 pcs cherry tomatoes (halved)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 small onions (diced)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 tbsp cooking oil</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">pinch of toasted sesame (optional)</span></li>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><u>Seasonings for Braising Sauce (mix all seasonings in a bowl) </u> : </span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 tbsp mirin</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 tbsp oyster sauce . </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 tbsp dark soy sauce</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 tsp sugar</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 to 1.5 cup mushroom water (used to pre-soak dried mushroom earlier)</span></li>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><u>Method</u> : <o:p></o:p></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Heat cooking oil in pan. High heat.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Add onions and mushrooms. Stir fry for 2 minutes.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Add minced meat. Stir fry for 1 minute.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Fold in mushroom water and braising sauce mixture. Stir well and allow to simmer for 1 minute.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Turn to medium heat. Add udon. Use a pair of chopsticks to loosen udon. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Add green vegetables and cherry tomatoes. Cover with lid and allow to simmer for 1 minute.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Turn off heat. Add sliced peppers. Cover with lid and allow to simmer for another 1 to 2 minutes using residual heat. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Sprinkle toasted sesame atop.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Dish out and serve whilst hot.</span></li>
</ol>
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<i style="color: #bf9000; font-family: arial, helvetica, sans-serif; font-size: 14px;">(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)</i></div>
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<br />Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-76393153670949401482019-05-14T15:09:00.000+08:002019-05-14T18:25:15.991+08:00Fisherman's Pie<div style="text-align: justify;">
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<i style="color: #666666; font-family: arial, helvetica, sans-serif; font-size: 13.859999656677246px;"><span style="background-color: white; color: purple;">* in collaboration with Marigold for DAWN Sweetened Beverage Creamer</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Main Ingredients (enough for 4 to 8 pax)</u> :</span></div>
<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">300 gm fish fillet meat (cut to small cubes)(I used sea bass)(pre-marinade with pinch of salt)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">20 pcs small to medium sized prawns (cleaned, de-shelled and deveined)(pre-marinade with pinch of salt)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 to 1.5 cup frozen mixed vegetables (i.e. carrots, green peas, beans, corn)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 brown onion (peeled and finely chopped)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 cloves garlic (peeled and finely chopped)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 russet potatoes (approx. 1 kg)(washed)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 to 2 cups grated cheddar cheese</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp unsalted butter</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">sprigs of thyme (for garnishing)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">tobiko (for garnishiing)(optional)</span></li>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">Seasonings for Mashed Potatoes </span></u></div>
<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 to 5 tsp Marigold DAWN Sweetened Beverage Creamer (or to taste) mixed with 250 ml hot water</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt (or to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp grounded pepper (or to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp ikan bilis powder (or to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp unsalted butter</span></li>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">Seasonings for Fish & Vegetables </span></u></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 to 3 tsp Marigold DAWN Sweetened Beverage Creamer (or to taste) mixed with 250 ml hot water</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 small pc anchovy fillet (smashed)(from canned anchovies)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt (or to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp grounded pepper (or to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp ikan bilis powder</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp cayenne powder</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 to 3 sprigs of fresh thyme or 1 tsp dried thyme </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp mashed potatoes (for sauce thickening)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Method</u> : <o:p></o:p></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Boil potatoes with skin on till softened. Remove potatoes from pot, remove skin and add all 'Mashed Potatoes Seasonings' and mash to your desired texture. Set aside.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pre-heat oven to 180C.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat 1 tbsp butter in frying pan, saute onions and garlic till lightly fragrant and caramelised. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Toss in frozen mixed vegetables. Quick stir fry.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add all 'Fish & Vegetables Seasonings'. Allow to simmer and reduce to a thick gravy.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Turn off heat. Drain excess liquid and transfer ingredients to an oven safe casserole or greased baking pan. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add fish meats and prawns. Spread ingredients evenly. Leave a small portion of fish and prawns atop mashed potatoes if you prefer some crisp textures from the baked seafood. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sprinkle grated Cheddar cheese generously atop.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Use a spoon to spread a thick layer of mashed potatoes over the grated cheese.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Use a fork to score the mashed potatoes to achieve nice browning. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bake in oven for 20 minutes. Increase temp to 200C for another min. 10 minutes to achieve darker golden brown effect. Results may vary due to different oven size and makes. Please exercise own judgement by checking the oven.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from oven when satisfied.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Garnish with thyme and tobiko. Serve whilst hot.</span></li>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-39839177028475724432019-04-30T21:10:00.002+08:002019-05-03T10:56:36.347+08:00Chicken & Pork Satay (Chicken Rice Paste Marinade)<div style="text-align: justify;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="background-color: white; color: purple;">* in collaboration with Dancing Chef for Hainanese Chicken Rice Paste</span></i></span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px;">I do not know if anyone else encounter the same problem as me....as my parents age (they are very old now </span><span class="_47e3 _5mfr" style="color: #1d2129; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 0; margin: 0px 1px; vertical-align: middle;" title="smile emoticon"><img alt="" class="img" height="16" role="presentation" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t4c/1/16/1f642.png" style="border: 0px; vertical-align: -3px;" width="16" /><span aria-hidden="true" class="_7oe" style="display: inline; font-family: inherit; font-size: 0px; width: 0px;">:)</span></span><span style="background-color: white; color: #1d2129; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px;">), their palate for food are becoming like children. In their case, strictly no spicy food now. They wouldn't even give their younger days' favourite curry a chance. It's definitely challenging for me to cook for the entire family nowadays. I have to be more creative in my rendition of traditional spicy dishes for the family. This </span><span style="background-color: white; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px;"><span style="color: #bf9000;">Chicken & Pork Satay</span></span><span style="background-color: white; color: #1d2129; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px;"> is one of w</span><span class="text_exposed_show" style="color: #1d2129; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 14px;">hich that I attempted using Dancing Chef's Hainanese Chicken Rice Paste. Not spicy and Yes!...different from tradition but I must say it's very easy and very palatable! I also made the Hainanese Chicken Rice Chili for my husband and myself. As I was writing this post....my family was feasting happily and heartily. Mother's Day is coming and we had an early mini celebration as my husband would be travelling for work...but Mother's Day/Father's Day or not...I'm always happy to cook for my parents and my love ones. These are the moments that I truly treasure.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br style="color: #1c1e21; content: ""; display: block; margin-top: 10px; text-align: left;" /><span style="color: #8d949e;">#DancingChef</span></span></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;"><u style="text-align: justify;">Ingredients for Satay Meats (yield about 30 sticks chicken & 30 sticks pork)</u><span style="background-color: white; text-align: justify;"> :</span></span></div>
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<ul style="background-color: white; font-size: 14px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">1/2 packet Dancing Chef Hainanese Chicken Rice Paste for Chicken</span></li>
<li style="border: none; color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">1/2 packet Dancing Chef Hainanese Chicken Rice Paste for Pork</span></li>
<li style="border: none; color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">800g boneless chicken thing meat (cleaned and cut to strips)</span></li>
<li style="border: none; color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">600g pork belly meat (cleaned and cut to strips)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">1/2 to 1 tsp sugar for chicken (or to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">1/2 to 1 tsp sugar for pork (or to taste)</span></li>
<li style="border: none; color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Cooking oil to grease the pan</span></li>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;">(tsp = teaspoon; tbsp = tablespoon) </span></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><u style="line-height: 19px;">Method</u><span style="background-color: white; line-height: 19px;"> :</span></span></div>
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<li style="font-size: 14px; margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Use a food mallet to tenderise meats if necessary.</span></span></li>
<li style="font-size: 14px; margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Add seasonings and meats into 2 bowls respectively (1 bowl for chicken and 1 bowl for pork)</span></span></li>
<li style="color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Marinade all meats in chiller for 1 hour. </span></span></li>
<li style="color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Meanwhile, use a brush to oil bamboo skewers</span></span></li>
<li style="color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; color: #444444;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Before cook, </span></span><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif;">remove meats from chiller.</span></li>
<li style="color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Skew all meats with bamboo sticks.</span></span></li>
<li style="color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Turn on medium heat. Brush cooking oil to grease grill pan.</span></span></li>
<li style="color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px;">Grill </span></span><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px;">meat skewers on grill pan. Brush oil onto meats occasionally until fully cooked and meat caramelised nicely</span></span></span><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;">.</span></li>
<li style="color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;">Serve whilst hot with or without sauce(s).</span></li>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i style="color: #bf9000; text-align: start;">(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)</i></span></div>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-67773392850142425892019-04-16T18:12:00.000+08:002019-04-16T18:37:30.369+08:00Golden Prawn Rolls with Mango Salsa 黄金香芒虾卷<div style="text-align: justify;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="background-color: white; color: purple;">* in collaboration with San
Remo for Durum Wheat Semolina</span></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444;"><br /></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444;"><span style="background-color: transparent;">Who doesn't like a prawns and mango combo? </span>My husband loves these </span><span style="color: #bf9000;">Golden Prawn Rolls with Mango Salsa </span><span style="color: #bf9000;">黄金香芒虾卷</span><span style="color: #444444;">. He told me it feels a little like the Indian Prawn Vadai, but
less the heavy spice flavours (he prefers it this way). The prawn heads and
tails are also deep fried till golden crispy and can be eaten crackling. The
prawn rolls goes well with the sweet and sour mango salsa with the added
tanginess from the onions. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #444444;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #444444;">Actually, I'd all along used semolina for fresh pasta making due to its coarse texture. I was pleasantly surprised when using San Remo Durum Wheat Semolina for this pastry skin as a smooth texture dough was achieved. And check out how well the pastry skin reacted to deep frying - with the beautiful 'bubbling' on the surface! </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="color: #1c1e21; text-align: left;">WIN! Get a chance to WIN* $5,000 FairPrice Gift Vouchers if you purchase at least $3 worth of San Remo products in FairPrice between 5-30 April 2019! *Terms and conditions apply. Refer </span><a class="" data-hovercard="/ajax/hovercard/user.php?id=338652346310744" href="https://www.facebook.com/SanRemoSingapore/?hc_location=ufi" style="color: #365899; cursor: pointer; text-align: left; text-decoration: none;">San Remo</a><span style="color: #1c1e21; text-align: left;"> for more information!</span><br style="color: #1c1e21; text-align: left;" /><br style="color: #1c1e21; content: ''; display: block; margin-top: 10px; text-align: left;" /><a class="_3l3r" href="https://www.facebook.com/hashtag/sanremosg?hc_location=ufi" style="color: #365899; cursor: pointer; text-align: left; text-decoration: none;"><span aria-label="hashtag" class="_3l3v" style="color: #8d949e;">#</span><span class="_3l3w">SanRemoSG</span></a><span class="whitespace" style="color: #1c1e21; text-align: left;"> </span><a class="_3l3r" href="https://www.facebook.com/hashtag/sanremopasta?hc_location=ufi" style="color: #365899; cursor: pointer; text-align: left; text-decoration: none;"><span aria-label="hashtag" class="_3l3v" style="color: #8d949e;">#</span><span class="_3l3w">SanRemoPasta</span></a><span class="whitespace" style="color: #1c1e21; text-align: left;"> </span><a class="_3l3r" href="https://www.facebook.com/hashtag/sanremo?hc_location=ufi" style="color: #365899; cursor: pointer; text-align: left; text-decoration: none;"><span aria-label="hashtag" class="_3l3v" style="color: #8d949e;">#</span><span class="_3l3w">SanRemo</span></a></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><span style="color: black;">Ingredients for Pastry Skin (enough for 4 to 8
pax as a side dish)</span></u><span style="color: black;"> <span style="background: white;">:</span></span><span style="color: black;"><o:p></o:p></span></span></div>
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<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">200 gm San Remo Durum Wheat Semolina Flour</span></li>
<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">50 gm plain flour</span></li>
<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">1 large egg (beaten)</span></li>
<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">water (beaten egg + water = 150 ml)</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><span style="color: black;">Seasoning Ingredients for Prawns</span></u><span style="color: black;"> <span style="background: white;">:</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><o:p></o:p></span></div>
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<ul>
<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">10 pcs large prawns (de-shelled except for heads
and tails)(deveined)</span></li>
<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">1 tbsp corn flour</span></li>
<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">1/2 tsp salt </span></li>
<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">1/2 tsp sugar</span></li>
<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">1/2 tsp ikan bilis powder</span></li>
</ul>
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<span style="color: black;"><o:p><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></o:p></span><u style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">Ingredients for Mango Salsa</span></u><span style="color: black; font-family: "arial" , "helvetica" , sans-serif;"> <span style="background: white;">:</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: black;"><o:p></o:p></span></span></div>
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<ul>
<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">3 to 4
ripe mangoes (deseed and cut to small cubes) </span></li>
<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">1
mid-sized onion (diced)</span></li>
<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">a
handful of finely chopped coriander</span></li>
<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">2 tbsp
sugar (for caramelisation in pot)</span></li>
<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">1/2 tsp
five spice powder (for caramelisation in pot)</span></li>
<li><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif; text-indent: -18pt;">a dash of cayenne powder or paprika (optional)</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><span style="color: black;">Method</span></u><span style="background-color: white; color: black;"> :</span><span style="color: black;"><o:p></o:p></span></span></div>
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<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sieve San Remo Durum Wheat
Semolina flour and plain flour into a large bowl.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Dig a well at the centre and fold in egg mixture (egg + water). Leave about 1/4 of egg
mixture to be added at later part.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Knead with hands till dough is
smooth and even. Add last 1/4 of egg mixture bit by bit and knead to
desired texture. It's not necessary to use up all egg mixture so long as
desired texture is attained.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">When ready, cover dough with
cling wrap and leave it to rest for about 1 hour.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile, marinade prawns with
all seasoning ingredients. Set aside<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">When ready to cook, divide
dough into 10 equal pcs (approx. 25 gm each).<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Flatten with a
rolling pin. Use a round cutter (about 11 cm diameter) to cut pastry skin into same
sized round shapes.</span><o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Brush a little
egg wash on one side of pastry skin.</span><o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Roll one prawn
into each pastry skin.</span><o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat cooking oil. Deep fry
prawn rolls till light golden colour. <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Drain prawn rolls with paper
towels. Set aside.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To prepare mango salsa, heat
pot over stove. Add sugar and five spice powder into pot and allow
to caramelise over heat. <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in onions and mangoes and
allow to simmer for 1 to 2 minutes.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in coriander and mix well.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Deep fry prawn rolls again just
before serve.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Plate and top with mango salsa. Sprinkle a little cayenne powder or paprika.</span></li>
<li class="MsoNormal" style="color: black; mso-list: l2 level1 lfo4; tab-stops: list 36.0pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve whilst hot.<o:p></o:p></span></li>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-33046238659205543822019-04-01T17:09:00.000+08:002019-04-01T17:33:23.086+08:00Salmon Otak-Otak 三文鱼窝咑<div style="text-align: justify;">
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<span style="background-color: white; color: purple; font-family: "arial" , "helvetica" , sans-serif; font-style: italic;">* in collaboration with the NEW Knorr SavorRich Chicken Concentrated Seasoning</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><span style="color: purple;"><i><br /></i></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444;">Salmon need not be used only on western dishes. They can be applied to our South East Asian delights too. I can assure you that this </span><span style="color: #bf9000;">Salmon Otak-Otak 三文鱼窝咑</span><span style="color: #444444;"> is not in any way inferior, especially with the enhanced flavourings from Knorr SavorRich Chicken Concentrated Seasoning. With just 1 to 1.5 tbsp of which, I didn't have to use salt, fish sauce, pepper etc. 这么方便, 哪里找?</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">#KnorrSG, @<a aria-describedby="u_ce_1" aria-owns="" class="profileLink" data-hovercard-prefer-more-content-show="1" data-hovercard="/ajax/hovercard/page.php?id=572215429469730&extragetparams=%7B%22__tn__%22%3A%22%2CdK-R-R%22%2C%22eid%22%3A%22ARCtCszy1-MnonwuieVDjEaA6SQdRPk9yb0iZ_frWImtNSxgubOrdSNsmRuNC2gU-Grpf6TIzZH3CIx5%22%2C%22fref%22%3A%22gs%22%2C%22directed_target_id%22%3A475176279218120%2C%22dti%22%3A475176279218120%2C%22hc_location%22%3A%22group%22%7D" href="https://www.facebook.com/KnorrSingapore/?ref=gs&__tn__=%2CdK-R-R&eid=ARCtCszy1-MnonwuieVDjEaA6SQdRPk9yb0iZ_frWImtNSxgubOrdSNsmRuNC2gU-Grpf6TIzZH3CIx5&fref=gs&dti=475176279218120&hc_location=group" id="js_iwj" style="color: #796610; cursor: pointer; text-align: start; text-decoration: none;">Knorr Singapore</a></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredients (enough for 4 to 8 pax as a side dish)</u> <span style="background-color: white;">:</span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">8 pcs banana leaves (trim to size of approx. 15 cm x 15 cm each)(cleaned and lightly treated over fire/flames so that leaves would not break when folded)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">bamboo picks (to fasten banana leaves into holding cups)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">400 gm shredded salmon (or salmon fillet, cut into 4 pcs to fit into banana leaf cups)</span></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: start;"><u style="text-align: justify;">Ingredients for Spicy Paste</u><span style="text-align: justify;"> </span><span style="background-color: white; text-align: justify;">:</span></span><br />
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">3 pcs red chilies (deseeded and sliced)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">2 pcs chili padi (deseeded and sliced)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 stalks lemon grass (thinly sliced)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 cloves garlic (diced)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 pcs candlenuts</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large red onion (diced)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1-inch galangal (chopped)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1-inch tumeric (chopped)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="font-family: "arial" , "helvetica" , sans-serif;">8 pcs kaffir lime leaves (remove spine and finely chopped)</span></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><br /></u></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Seasoning Ingredients</u> <span style="background-color: white;">:</span></span><br />
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">1 tbsp Knorr SavoRich Chicken Concentrated Seasoning (or to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">1/2 to 1 tsp sugar (or to taste)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Juice from 1 Thai green lime</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">100 gm coconut cream</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">2 beaten eggs</span></span></li>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><u><br /></u></span><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><u>Method</u><span style="background-color: white;"> :</span></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Make 4 banana leaf cups (using 2 pcs of banana leaves each). Fasten cups with bamboo picks.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Blend all Spicy Paste ingredients with food processor then combine all seasoning ingredients. Mix well.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Spoon in 1 to 2 tbsp spicy mixture to the base of each banana leaf cup. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Place 100 gm shredded salmon into each banana leaf cup. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Spoon in the remainder spicy mixture till the salmon in all 4 banana leaf cups have just been nicely covered. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Send all 4 cups to steam for about 15 minutes. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve whilst hot. If you prefer your otak-otak to have the smokey banana leaf fragrance like me, further bake the otak-otak in an oven for another 10 minutes at 160C before serve.</span></li>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i style="color: #bf9000; text-align: start;">(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)</i></span></div>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-30709338222254513402019-03-16T12:03:00.001+08:002019-03-16T12:33:59.686+08:00Coconut & Prawn Bisque 椰汁鲜虾浓汤<div style="text-align: justify;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: purple;"><span style="background-color: white; text-align: start;">[Freshness Recognition Cooking Contest] by RedMart</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #444444;">As regular customer of RedMart, I'm excited to take part in this contest! This time, I wanted to try something different by breaking away from the South East Asian's tradition of cooking chicken with coconut. And neither did I want a spicy tong yum/curry dish. My efforts to create this fusion dish pays off when the last bit of this </span><span style="color: #bf9000;">Coconut & Prawn Bisque 椰汁鲜虾浓汤</span></span><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"> has been slurped up from the dining table. </span><br />
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: left; white-space: pre-wrap;">Fresh coconut water + fresh prawns simply spell natural FRESHNESS! The coconut water has made the broth so refreshing with a light tinge of coconut flavour (not overpowering and not rich/heavy like coconut milk/cream). Try to imagine the coconut meat turning out smooth and tender like tofu (豆腐花)! The prawn broth's also thickened naturally (without cream) by the prawn pastes that's rendered from the prawn heads and shells. Plus, the smokey grilled tiger prawns and broccoli provided the layering of flavours when dipped into the broth. All in</span></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: left; white-space: pre-wrap;">all....it's so easy to cook and everybody loves it! This' a keeper for my family!</span></span></div>
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<span class="_5afx" style="cursor: pointer; direction: ltr; text-decoration: none;"><a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/confirmcanlah?source=feed_text&epa=HASHTAG" style="cursor: pointer; text-decoration: none;"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">R</span></a>edMart </span><span class="_5afx" style="cursor: pointer; direction: ltr; text-decoration: none;"><a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/freshnessrecognition?source=feed_text&epa=HASHTAG" style="cursor: pointer; text-decoration: none;"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">freshnessrecognition</span></a> @RedMartCom</span></span><br />
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredients</u> <span style="background-color: white;">:</span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">10 to 12 pics fresh Tiger Prawns (I used "Serve" tiger prawns by Hai Sia. Available at RedMart)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">2 to 3 fresh coconuts (subject to sizes)(pre-cut at the top)(young coconuts preferred)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">a handful of scallops (optional)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">few florets of broccoli</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">1 brown/yellow onion (sliced)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">5 cloves garlic (thinly sliced)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">1 stalk lemongrass (pressed and chopped to 4 sticks)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">1 tsp ikan bilis powder (or to taste)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">6 tbsp tomato paste (preferably with tomato chunks)(or to taste)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">salt (to taste)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">dollop of butter</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">4 to 6 tbsp cooking oil (to render prawn oil)</span></span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Trim whiskers and tips of tiger prawns. Devein. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Remove heads and shells for half portion of tiger prawns. Keep the heads and shells aside. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Marinade all tiger prawns with a little salt. Set aside.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Pry open top part of coconut and transfer coconut water to a different bowl. Set aside. Do not discard coconut husks.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Render simple prawn oil by quick stir frying prawn heads/shells and a little sliced onions in cooking oil till aromatic. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Strain prawn oil into a saucepan. Quick stir fry onions, garlic and lemongrass till aromatic. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Fold in tomato paste, coconut water and seasonings. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Stir evenly and turn off heat once mixture starts to bubble.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Transfer mixture (together with aromatics) into coconut husks. Do not fill to the brim. Leave a little space allowance for prawns and scallops.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Double boil or steam coconut husks with mixtures for 1.5 hour.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Towards the last 15 minutes of double boiling/steaming, skewer the other 5 to 6 pcs of prawns (with heads and shells), broccoli florets and scallops.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Add dollop of butter and grill skewers on stove or in oven for that smokey touch.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-indent: 0cm;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">At the end of 1.5 hours, add balance scallops and the de-shelled prawns into coconut husks. Continue double boil or steam for another 10 to 15 minutes (or till seafood are just cooked). </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; text-indent: 0cm;">Serve entire coconut (with broth and ingredients) hot together with skewered prawns. Drizzle a little prawn oil over the skewers. This would allow layering of flavours to our </span>palate when dipped into bisque.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">The bisque should be slightly thickened by the pastes rendered from the prawn heads and shells. Yet, the entire dish would taste and spell natural freshness! </span></li>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-22715224576712399272019-03-01T12:13:00.000+08:002019-03-01T20:06:29.891+08:00Epok-Epok Sardines (Petite Sardine Puffs)<div style="text-align: justify;">
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<span style="background-color: white; color: purple; font-family: "arial" , "helvetica" , sans-serif; font-style: italic;">* in collaboration with Ayam Brand Sardines (Extra Virgin Olive Oil)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Who loves Epok-Epok Sardines like me? Who likes Epok-Epok Sardines but does not know how to make? It's my childhood snack after school! However, I usually have problem finishing one whole Epok-Epok sold by those makciks as they're so filling due to the huge sizes! These </span></span><span style="color: #bf9000;">Epok-Epok Sardines (Petite Sardine Puffs)</span>, to me, are a perfect size as each can be eaten in 2 to 3 bites. Just nice!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><span style="text-align: start;">This </span></span></span><span style="color: #bf9000;">Epok-Epok Sardines (Petite Sardine Puffs)</span> recipe is pretty straight forward and easy to make. I super love the pastry crust after deep frying...firm but almost melt-in-the mouth. Importantly, the pastry crust does not absorb much oil in the process of deep frying. But of course, how can I forget the more healthy and mouthwatering fillings that come from Ayam Brand Sardines in EVOO (Extra Virgin Olive Oil)! Definitely bringing this traditional snack to another level!</span><br />
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<a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/confirmcanlah?source=feed_text&epa=HASHTAG" style="cursor: pointer; text-decoration: none;"><span class="_5afx" style="color: black; direction: ltr; font-family: "arial" , "helvetica" , sans-serif;"><span aria-label="hashtag" class="_58cl _5afz" style="font-family: inherit;">#</span><span class="_58cm" style="font-family: inherit;">Confirmcanlah</span></span></a><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredients for Sardine Fillings</u> <span style="background-color: white;">:<o:p></o:p></span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">2 cans Ayam Brand EVOO Sardine (120 gm each)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">1 large onion (diced)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">5 cloves garlic (minced)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">2 red chillies (deseeded and finely chopped)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">5 pcs curry leaves (finely chopped)(optional)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">2 to 3 tbsp curry powder (or to taste) </span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">1/2 tsp cumin powder</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">1 tsp chilli powder (optional)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">1 tsp sugar</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">1 to 2 tbsp lime juice (or to taste) </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">salt & pepper (to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">cooking oil (for deep frying)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Method</u><span style="background-color: white;"> :</span></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">In a skillet/pan, heat a little EVOO (Extra Virgin Olive Oil) from sardines can. Fry onions, garlic and chillies till aromatic. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Add all seasonings and spices. Quick stir fry. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Turn to low heat and add sardines. Mash them into the aromatic mixture. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Taste test with sugar, lime juice, salt & pepper. Stir well.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Turn off heat and set sardines fillings aside to cool down.</span></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredients for Pastry (yield 18 pcs using 7.5 cm diameter round mould)</u> <span style="background-color: white;">:<o:p></o:p></span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">1.5 cup plain flour</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">5 tbsp butter (slightly chilled)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp baking powder</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">1/2 tsp salt</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">3/4 cup water</span></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Method</u><span style="background-color: white;"> :</span></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">In a large bowl, use hands to mix flour with butter, salt and baking powder evenly till crumbly. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Add water bit by bit into dough till your desired texture (not too sticky for wrapping). Do not over knead.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Allow dough to rest for 15 minutes.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">When ready, flatten dough with a rolling pin and use a 7.5 cm (diameter) round mould to cut out 18 pcs of equal sizes round pastry. </span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Finishing Touch</u><span style="background-color: white;"> :</span></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Drain excess oil from sardine fillings. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Spoon the sardine fillings onto the centre of the round pastry. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Seal by folding the pastry in half, press the edges and crimp/flute in even patterns.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">When ready, heat cooking oil in saucepan/pot at medium heat.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Deep fry the sardine puffs till golden brown.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Drain on kitchen paper towels before serve. </span></span></li>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i style="color: #bf9000; text-align: start;">(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)</i></span></div>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-51368380760464103072018-12-13T13:59:00.002+08:002018-12-13T16:28:59.615+08:00Omelette with CP Pizza Pockets<div style="text-align: justify;">
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<span style="background-color: white; color: purple; font-family: "arial" , "helvetica" , sans-serif; font-size: 13.859999656677246px; font-style: italic;">* in collaboration with CP for Pizza Pockets</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredients </u><span style="background-color: white;">:<o:p></o:p></span></span></div>
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<ul>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">1 packet CP Pizza Pocket </span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">4 eggs</span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">1 mid sized onion (cut to chunks)</span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">a handful of assorted colours capsicum (cubed)</span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">5 pcs prawns </span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">(optional)(deveined/deshlled
and lightly seasoned with salt)</span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">a pinch of salt</span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">parsley flakes (garnishing)</span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">cooking oil</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Method</u><span style="background-color: white;"> :</span></span></div>
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<ol>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Pre-heat oven at 180C.</span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Crack eggs in a bowl. Add
salt, onions and capsicum. Mix well.</span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Heat cooking oil in a
skillet/pan.</span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Fold in egg mixture to spread
evenly across skillet/pan.</span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Quickly arrange frozen CP
Pocket Pizza and prawns onto egg mixture.</span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Allow to pan fry till bottom
of omelette turns brown.</span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Transfer entire pan to oven.</span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">Allow to cook in oven for another 8
to 10 minutes (or to your desired texture and colour).</span></li>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-indent: 0cm;">When time’s up, remove from
oven, garnish and serve whilst hot.</span></li>
</ol>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-73686365171617594442018-11-18T12:28:00.002+08:002018-11-18T12:39:33.485+08:00Easy Gyudon (Beef Bowl) 简易版牛丼飯<div style="text-align: justify;">
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<div style="caret-color: rgb(102, 102, 102); color: #666666; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 13.859999656677246px; text-align: justify;">
<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif; font-style: italic;">* in collaboration with Xndo for Zero Rice</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">This 20-minute version of <span style="color: #bf9000;">Easy Gyudon (Beef Bowl) 简易版牛丼飯</span> is one of the easiest to prepare meal whenever I'm rushing for time. Xndo Zero Rice has made it even more convenient as they come ready for consumption in sealed packets. Quick meals can also be pleasing to the eyes and yummy for my palate!</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><br /></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><span style="text-align: start;">Xndo Zero Rice is certified low GI, non-GMO, high fibre and suitable even for diabetics! Ready to eat, a healthy diet has never been easier! Promotion now on at all GNC Singapore & Xndo stores islandwide. </span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><br /></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><span class="_5afx" style="cursor: pointer; direction: ltr; text-align: start;"><a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/zerorice?source=feed_text" style="color: #796610; cursor: pointer; text-decoration: none;"><span aria-label="hashtag" class="_58cl _5afz" style="cursor: pointer;">#</span><span class="_58cm" style="cursor: pointer;">ZeroRice</span></a> </span><span style="text-align: start;"></span><a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/xndorecipes?source=feed_text" style="color: #796610; cursor: pointer; text-align: start; text-decoration: none;"><span class="_5afx" style="direction: ltr;"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">XndoRecipes</span></span></a></span></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredients for Beef Bowl (enough for 2 pax)</u><span style="background-color: white;"> :</span></span></div>
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<ul style="background-color: white; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 13.859999656677246px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 to 3 packets Xndo Zero Rice. Each box contain 4 packets. </span></li>
<li style="border: none; color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">200 gm tender cut beef (thinly sliced)</span></li>
<li style="border: none; color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">5 to 6 </span><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">pieces</span><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"> shiitake mushrooms (sliced)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px;">1 cup Dashi stock (Dashi sachets available from Japanese supermarkets) </span></span></li>
<li style="border: none; color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">1/2 cup mirin</span></li>
<li style="border: none; color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">2 tbsp Japanese soy sauce</span></li>
<li style="border: none; color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">1 medium sized onion (julienned)</span></li>
<li style="border: none; color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">1 stalk spring onion (chopped)(garnishing)</span></li>
<li style="border: none; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">dried seaweed (shredded)(garnishing)</span></li>
</ul>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;"><br /></span></span><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;">(tsp = teaspoon; tbsp = tablespoon) </span></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><u style="line-height: 19px;">Method</u><span style="background-color: white; line-height: 19px;"> :</span></span></div>
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<li style="color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Combine Dashi stock, mirin and soy sauce in a cup. Set aside.</span></span></li>
<li style="color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Heat few drops of oil in cooking pan at medium heat.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px;">Toss in onions and shitake mushrooms and quick sauté.</span></span></span></li>
<li style="color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Fold in the cup of liquid.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px;">Allow to simmer till onions and shiitake mushrooms softened.</span></span></span></li>
<li style="color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Fold in beef slices and simmer till your preferred doneness. </span><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Turn off heat.</span></li>
<li style="color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 14px; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Assemble, garnish, drizzle with sauce and s</span></span><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif;">erve whilst hot.</span></li>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><u><br /></u></span>
<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredients for Onsen Eggs</u><span style="background-color: white;"> :</span></span></div>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i style="color: #bf9000; text-align: start;"></i></span></div>
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<ul style="background-color: white; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 13.859999656677246px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">fresh eggs </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">water</span></li>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;"><br /></span></span><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;">(tsp = teaspoon; tbsp = tablespoon) </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u style="color: #444444; line-height: 19px;">Method</u><span style="background-color: white; color: #444444; line-height: 19px;"> :</span></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; color: #444444;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Boil water in a saucepan.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; color: #444444;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Turn to low heat upon boiling point. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; color: #444444;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Use a ladle to slowly submerge the eggs (one by one) into boiling water. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; color: #444444;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Start timing right after last egg settles into saucepan. Do not cover lid. Leave the eggs in boiling water for +/-6 minutes. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; color: #444444;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile, prepare a large bowl with ice/cold water.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">When time's up, transfer and submerge the eggs in ice/cold water </span></span><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif;">for 5 to 10 minutes (to stop the cooking).</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; color: #444444;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Peel the eggs and cut when ready to serve. The yolks should still be runny when halved.</span></span></li>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i style="color: #bf9000; text-align: start;"><br /></i></span></div>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i style="color: #bf9000; text-align: start;">(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)</i></span></div>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-28200665724395143732018-11-18T10:56:00.000+08:002018-11-18T11:58:56.718+08:00Giam Chye Ark (Duck & Salted Vegetable Soup) 咸菜鸭汤<div style="text-align: justify;">
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif; font-style: italic;">* in collaboration with Xndo for Zero Rice</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The marriage of salty and sour flavours from the few key ingredients in <span style="color: #bf9000;">Giam Chye Ark (Duck & Salted Vegetable Soup) 咸菜鸭汤</span> always serve to tantalize appetites.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Salted vegetables 咸菜 (aka salted mustard green) are cooling in nature. Hence, I personally prefer to neutralize with some 'heaty' ingredients such as ginger, garlic and white peppercorns. This</span><span style="font-family: "arial" , "helvetica" , sans-serif;">' especially comforting during the rainy days.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is a must-have traditional dish in many South East Asian Chinese families. There are many variations and versions. I prefer to prepare mine as a single pot dish to just go with rice. </span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><br /></span><span style="background-color: white;"><span style="text-align: start;">Xndo Zero rice is certified low GI, non-GMO, high fibre and suitable even for diabetics! Ready to eat, a healthy diet has never been easier! Promotion now on at all GNC Singapore & Xndo stores islandwide. </span></span><br /><span style="background-color: white;"><br /></span><span style="background-color: white;"><span class="_5afx" style="cursor: pointer; direction: ltr; text-align: start;"><a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/zerorice?source=feed_text" style="cursor: pointer; text-decoration: none;"><span aria-label="hashtag" class="_58cl _5afz" style="cursor: pointer;">#</span><span class="_58cm" style="cursor: pointer;">ZeroRice</span></a> </span><span style="text-align: start;"></span><a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/xndorecipes?source=feed_text" style="cursor: pointer; text-align: start; text-decoration: none;"><span class="_5afx" style="direction: ltr;"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">XndoRecipes</span></span></a></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><span style="line-height: 19px;">Ingredients (enough for 2 to 4 pax)</span></u><span style="line-height: 19px;"> :</span><span style="line-height: 19px;"><br /></span></span></div>
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<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 to 4 packets Xndo Zero Rice. Each box contain 4 packets. </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Half a duck (chopped into pieces)(skin removed, washed & drained)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">200 gm salted vegetables/giam chye/salted mustard green 咸菜 (soaked in water for 15 to 30 minutes before cook)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 pcs pickled sour plums (available in supermarkets/markets)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 pc dried preserved date (optional)(available in supermarkets/markets)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 carrots (chopped into chunks)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 to 3 tomatoes (chopped into quarters)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tray of tofu/beancurd (available in supermarkets/markets)(cut into chunks)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp white peppercorns</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">15 cloves of garlic (peeled and pressed)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4-5 slices ginger</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1.5 litre water</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><span style="text-align: center;">(tsp = teaspoon; tbsp = tablespoon) </span> </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Method</u> : <o:p></o:p></span></div>
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<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; caret-color: rgb(68, 68, 68); text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove fats/skin from duck meat. Set duck fat aside. </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; caret-color: rgb(68, 68, 68); text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Blanch duck pieces in boiling water for 5 minutes to remove scum beforehand. Rinse and clean duck meat in running water after that.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(68, 68, 68);">Render a little duck fat in stock pot. Sauté ginger, garlic and peppercorns till aromatic. </span></span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; caret-color: rgb(68, 68, 68); text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add all ingredients into soup pot EXCEPT tofu and half portion of tomatoes.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; caret-color: rgb(68, 68, 68); text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add 1.5 liter water into soup pot. Turn on high heat till water/soup reaches boiling point. Once the water/soup boils, turn to low heat and continue to simmer for 1.5 hours. Duck meat is tough. It takes longer to reach tenderness. </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; caret-color: rgb(68, 68, 68); text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add tofu and the rest of tomatoes to simmer for 5 to 10 minutes before serve. </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; caret-color: rgb(68, 68, 68); text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Duck meat should be fall-off-the-bone kind of tender. Yet tasty. Salted vegetables still flavourful.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">Serve whilst hot with Xndo Zero Rice. </span></span></li>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: normal;"><i><u>Tip</u> :</i></span> Choose the stem portion of the salted vegetables. It works better for soups. The leaf portions are more suitable for other cooking processes such as stir frying.</span></div>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-16733226971454699502018-11-15T23:09:00.001+08:002018-11-19T00:09:33.102+08:00Air Fried Chicken & Rice Ngoh Hiang 鸡丝五香饭卷<div style="text-align: justify;">
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif; font-style: italic;">* in collaboration with Xndo for Zero Rice</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">I've given the traditional Chinese Five Spice Rolls 五香卷 a healthier tweak by using minced chicken instead of the normal minced pork and prawns. I've also air-fried the rolls instead of deep frying them the traditional way. Xndo Zero Rice has been used to make my Ngoh Hiang rolls more satiable to the stomach (比较有饱足感) so that I do not need to prepare other dishes for a simple yet hearty meal. This <span style="color: #bf9000;">Air Fried Chicken & Rice Ngoh Hiang 鸡丝五香饭卷</span> is absolutely pleasing to the palate. You can dip it in any preferred dressing(s). Personally, I love dipping my Ngoh Hiang rolls with just Balsamic Vinegar...Yumz for the layering of flavours!</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: start;">Xndo Zero rice is certified low GI, non-GMO, high fibre and suitable even for diabetics! Ready to eat, a healthy diet has never been easier! Promotion now on at all GNC Singapore & Xndo stores islandwide. </span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span class="_5afx" style="cursor: pointer; direction: ltr; text-align: start; text-decoration: none;"><a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/zerorice?source=feed_text" style="cursor: pointer; text-align: start; text-decoration: none;"><span aria-label="hashtag" class="_58cl _5afz" style="cursor: pointer; text-align: start; text-decoration: none;">#</span><span class="_58cm" style="cursor: pointer; text-align: start; text-decoration: none;">ZeroRice</span></a> </span><span style="text-align: start;"></span><a class="_58cn" data-ft="{"type":104,"tn":"*N"}" href="https://www.facebook.com/hashtag/xndorecipes?source=feed_text" style="cursor: pointer; text-align: start; text-decoration: none;"><span class="_5afx" style="direction: ltr;"><span aria-label="hashtag" class="_58cl _5afz">#</span><span class="_58cm">XndoRecipes</span></span></a></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><span style="line-height: 19px;"><span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif;">I</span>ngredients for Ngoh Hiang (enough for 12 to 15 rolls)</span></u><span style="line-height: 19px;"> :</span></span></div>
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<li style="font-family: 'trebuchet ms', trebuchet, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">12 to 15 pcs dried bean skin (cut to size at approx. 20 x 15 cm each)</span></li>
<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 packets Xndo Zero Rice. Each box contain 4 packets. </span></li>
<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">300 gm minced chicken</span></li>
<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 carrot (finely chopped)</span></li>
<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 mid-large onion (finely chopped)</span></li>
<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 pcs dried mushrooms (pre-soaked and finely chopped)</span></li>
<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp finely chopped coriander</span></li>
<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp minced garlic</span></li>
<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp minced ginger</span></li>
<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp Chinese 5 spice powder</span></li>
<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp ikan bilis/anchovies powder</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp light soy sauce</span></li>
<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">1/2 tsp salt</li>
<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;">2 tsp sesame oil</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp sambal belachan chili paste (optional)</span></li>
</ul>
<ul style="font-family: "trebuchet ms", trebuchet, sans-serif; font-size: 13.859999656677246px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">a dash of pepper (optional)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 beaten egg</span></li>
</ul>
<div style="font-family: "trebuchet ms", trebuchet, sans-serif; font-size: 13.859999656677246px;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">
</span>
</div>
<div style="font-family: "trebuchet ms", trebuchet, sans-serif; font-size: 13.859999656677246px;">
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 19px;"><span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><u><br /></u></span></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 19px;"><span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><u>Dressing/Dip</u> :</span></span></span></div>
</div>
<ul style="font-family: "trebuchet ms", trebuchet, sans-serif; font-size: 13.859999656677246px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Balsamic Vinegar or/and Chili Sauce</span></li>
</ul>
<div style="font-family: "trebuchet ms", trebuchet, sans-serif; font-size: 13.859999656677246px;">
<span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: x-small;"><br /></span></div>
</div>
<div style="font-family: "trebuchet ms", trebuchet, sans-serif; font-size: 13.859999656677246px;">
<div style="font-size: 13.859999656677246px;">
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 19px;"><span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><u>Garnishing</u> :</span></span></span></div>
</div>
<ul style="font-size: 13.859999656677246px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="font-family: 'trebuchet ms', trebuchet, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">a drizzle of olive oil</span></li>
<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">red/green cut chili</span></li>
<li style="border: none; font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">finely chopped coriander</span></li>
</ul>
</div>
<div style="font-family: "trebuchet ms", trebuchet, sans-serif; font-size: 13.859999656677246px;">
<br /></div>
<div style="font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 13.859999656677246px;">
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;">(tsp = teaspoon; tbsp = tablespoon) </span> </span></div>
</div>
<div style="font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 13.859999656677246px;">
<div style="caret-color: rgb(0, 0, 0); text-align: justify;">
<br /></div>
</div>
</div>
<div class="MsoNormal" style="caret-color: rgb(102, 102, 102); font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 13.859999656677246px;">
<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><br /></u></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Method</u> : <o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="caret-color: rgb(102, 102, 102); font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 13.859999656677246px;">
</div>
<div style="background-position: 0px 0px; border: 0px; caret-color: rgb(102, 102, 102); font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 13.859999656677246px; margin-bottom: 15px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">
</div>
<ol style="font-size: 13.859999656677246px;">
<li style="font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(122, 122, 122);">Mix all Ngoh Hiang ingredients into a large bowl (except for Dried Bean Skins) till even and slightly gluey.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Spoon 2 to 3 tbsp mixed Ngoh Hiang ingredients onto each piece of dried bean skin. </span></li>
<li style="font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Wrap and roll. If need to, spread a little beaten egg to seal and secure the rims.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Arrange wrapped Ngoh Hiang rolls on a greased stainless steel rack.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Send to air fry at 180C for first 15 minutes and 200C for another 15 minutes (or till desired colour is achieved).</span></li>
<li style="font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">When ready, remove Ngoh Hiang rolls from air fryer. Allow to rest for 5 to 10 minutes before cutting to serve.</span></li>
<li style="font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Plate, drizzle with desired dressing and garnish. </span></li>
<li style="font-family: 'trebuchet ms', trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve whilst hot. </span></li>
</ol>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span></div>
<div>
<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i><u>Tip</u> : Freeze the other uncooked Ngoh Hiang Rolls apportioned in zip log bags. Thaw and air fry as and when you are ready to cook.</i></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span></div>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-25632931772669598932018-10-04T13:47:00.000+08:002018-10-04T14:10:46.254+08:00Lemongrass Pork & Seafood Skewers (Salted Egg Seaweed Flavoured) <div style="text-align: justify;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: purple;"><span style="color: #666666;"><i><span style="color: purple;">*</span><span style="color: purple;">in collaboration with Tao Kae Noi</span></i></span></span><i style="color: purple;"> for Salted Egg Flavoured Tempura Seaweed</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">My hubby requested for a "less prawn meat" version of lemongrass skewers. Therefore, I reduced prawn meats to just 1/3 portion and incorporated fish paste and minced pork</span>. I assure you that this version of<span style="color: #666666;"> </span><span style="color: #bf9000;">Lemongrass Pork & Seafood Skewers (Salted Egg Seaweed Flavoured)</span> is absolutely delicious. We couldn't have enough!</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><span style="line-height: 19px;"><span style="color: #666666; font-family: "trebuchet ms" , "trebuchet" , sans-serif; font-size: 13.859999656677246px;">I</span><span style="font-family: "arial" , "helvetica" , sans-serif;">ngredients for skewers (enough for min. 12 sticks)</span></span></u><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 19px;"> :</span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 pcs lemon grass (slightly pressed and cut to halves in length - to be used as skewers)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 packet Tao Kae Noi Salted Egg Flavoured Tempura Seaweed </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">200 gm deshelled and deveined prawns </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">200 gm minced pork</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">200 gm fish paste</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp minced garlic</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 pc lemon grass (thinly sliced)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 to 1 pc red chili (finely chopped)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 sprigs coriander (finely chopped)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp vegetable oil</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp fish sauce</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp brown sugar</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">a dash of pepper</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><span style="line-height: 19px;">Ingredients for Dipping Sauce (optional)</span></u><span style="line-height: 19px;"> :</span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup kaffir lime juice</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 to 2 tbsp honey or sugar (to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 pc thinly sliced chili </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 small onion (diced)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 clove garlic (minced)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 sprig coriander (finely chopped)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 19px;"><u>Garnishing</u> :</span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 packet </span>Tao Kae Noi Salted Egg Flavoured Tempura Seaweed </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">finely chopped coriander </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">finely chopped chili bits</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;">(tsp = teaspoon; tbsp = tablespoon) </span> </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Method</u> : <o:p></o:p></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(122, 122, 122); font-family: "arial" , "helvetica" , sans-serif;">Trim ends of lemongrass. Then cut each to half length and set aside.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add prawns to food processor and allow to grind to half-paste form. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in minced pork, fish paste, all other lemongrass skewer ingredients and seasonings (<u>except</u> Tao Kae Noi salted egg flavoured tempura seaweed) to food processor as well. Allow to mix to a paste form. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in paste mixture into a large bowl.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add Tao Kae Noi salted egg flavoured tempura seaweed and crush to fine bits. Mix well into paste mixture with hands.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="caret-color: rgb(122, 122, 122); font-family: "arial" , "helvetica" , sans-serif;">Use hands to roll paste mixture into 12 or more equal size balls.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="caret-color: rgb(122, 122, 122); font-family: "arial" , "helvetica" , sans-serif;">Insert a lemongrass skewer through each meatball and place on a lined baking tray.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(122, 122, 122); font-family: "arial" , "helvetica" , sans-serif;">Chill lemongrass skewers with meatballs for 30 mins.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">When ready to cook, steam all lemongrass skewers with meatballs for approx. 6 mins.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add a little cooking oil in a shallow pan. At medium to high heat, pan fry steamed lemongrass skewers with meatballs till brown on all sides.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To prepare dipping sauce, heat all ingredients in a saucepan for 1 to 2 mins till sugar dissolves. Remove from heat and set aside.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Plate and garnish lemongrass skewers. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve whilst hot.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-29241121622425601192018-07-18T11:29:00.000+08:002018-07-18T12:29:11.547+08:00Quick & Easy Seafood Paella 简易版海鲜焗饭<div style="text-align: justify;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: purple;"><span style="color: #666666;"><i><span style="color: purple;">*</span><span style="color: purple;">in collaboration with Xn</span></i></span></span><i style="color: purple;">do for Zero Rice</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #1d2129;">My husband and I eat well even in our weight loss process. There's no compromise to our palate as we shredded off the 10-ish kg each in the last 9 months.</span><span style="background-color: white; color: #1d2129;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">I'm sharing here a simplified version of the </span><span style="color: #bf9000; font-family: "arial" , "helvetica" , sans-serif;">Seafood Paella 海鲜焗饭</span><span style="font-family: "arial" , "helvetica" , sans-serif;">. I did not include Spanish chorizos as they're not so readily available in our local stores and I omitted wine in the cooking. This is certainly a quick and easy one pot dish that'll be well liked by many.</span><br /><br /><span style="font-family: "arial" , "helvetica" , sans-serif;">Benefits of Xndo® ZeroTM Rice</span></span><br />
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<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Ready-to-eat</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Low carbs (Only 95KCAL)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> High in soluble fibre</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> 8 times more soluble fibre than ordinary rice</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Low Glycemic Index (GI) 48 (Certified)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Suitable for Diabetics</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Keto-friendly</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Xndo® ZeroTM Rice is made from premium quality Thai long-grain white rice and freshly ground Konjac Root. Formulated to be lower in carbohydrates than ordinary rice, Xndo® ZeroTM Rice contains 8 times more soluble fibre. This slows down digestion, prolongs the sensation of fullness and keeps your digestive system healthy. More importantly, Xndo® ZeroTM Rice has low glycemic index (GI) and stabilises blood sugar levels. Xndo® ZeroTM Rice has a soft chewy texture, absorbs gravies well and can be easily used in place of ordinary rice.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: start;">More information can be found at: </span><a data-ft="{"tn":"-U"}" data-lynx-mode="origin" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.xndo.net%2Fzero-rice-5-packs.html&h=AT3JfpQGMSgFhPjaiKpFz8Nx4PdHEqzk88NwFWmlg2BZad5ou4u0UGpzzXmWhUyBPazw3WatQuY7sROnAURH5rZuS3fMhBdc1_mv6GRF_KooInuI9XZXRoFrgjCHV3ISFQL5Ab8oETIC-pn88L9fFftunwY" href="https://www.xndo.net/zero-rice-5-packs.html" rel="nofollow" style="cursor: pointer; text-align: start; text-decoration: none;" target="_blank">https://www.xndo.net/zero-rice-5-packs.html</a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><span style="line-height: 19px;">Ingredients (enough for 2 pax)</span></u><span style="line-height: 19px;"> :</span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 packets Xndo Zero Rice. Each box contain 5 packets. </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 mid sized prawns (deveined but keep heads and shells intact)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 squid/sotong (cleaned and cut to rings)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">8 pcs mussels (can use fresh or frozen mussels)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 mid sized onion (diced)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp minced garlic</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup diced tomatoes (optional)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup frozen mixed vegetables (i.e. peas, corn, diced carrots)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">150 ml chicken stock</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 to 1 tsp cayenne powder </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp saffron</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper (to adjust to taste before serve)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">parsley flakes (for garnishing)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 to 2 tbsp olive oil</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp lemon juice</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lemon(cut to wedges)</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(122, 122, 122);">In a pan, saute diced onions in olive oil at medium heat.</span></span></li>
<li><span style="caret-color: rgb(122, 122, 122); font-family: "arial" , "helvetica" , sans-serif;">Add minced garlic and diced tomatoes to stir fry for a minute.</span></li>
<li><span style="caret-color: rgb(122, 122, 122); font-family: "arial" , "helvetica" , sans-serif;">Fold in chicken stock to simmer for another minute.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(122, 122, 122);">Turn to low heat and fold in Xndo Zero Rice. </span></span></li>
<li><span style="caret-color: rgb(122, 122, 122); font-family: "arial" , "helvetica" , sans-serif;">Add mixed vegetables, squids, prawns, mussels and 1 tbsp lemon juice.</span></li>
<li><span style="caret-color: rgb(122, 122, 122); font-family: "arial" , "helvetica" , sans-serif;">Add saffron and season with cayenne powder, salt & pepper. Add in more chicken stock if necessary.</span></li>
<li><span style="caret-color: rgb(122, 122, 122); font-family: "arial" , "helvetica" , sans-serif;">At medium heat, cover lid and allow to simmer till seafood's fully cooked (approx. 3 minutes) and when stock flavours the rice.</span></li>
<li><span style="caret-color: rgb(122, 122, 122); font-family: "arial" , "helvetica" , sans-serif;">Remove lid and garnish. Serve with lemon wedges and top with more seasonings (at your preference).</span></li>
<li><span style="caret-color: rgb(102, 102, 102); font-family: "arial" , "helvetica" , sans-serif;">Serve whilst hot.</span><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: left;"> </span></li>
</ol>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-33415432085518054762018-07-17T16:11:00.002+08:002018-07-17T16:14:37.447+08:00Kimchi Chicken Rice 泡菜鸡饭<div style="text-align: justify;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: purple;"><span style="color: #666666;"><i><span style="color: purple;">*</span><span style="color: purple;">in collaboration with Xn</span></i></span></span><i style="color: purple;">do for Zero Rice</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I'm sharing here a simple and flavourful <span style="color: #bf9000;">Kimchi Chicken Rice 泡菜鸡饭</span> dish that's easy to prepare and delightful to the palate.</span><br />
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<span style="font-family: arial, helvetica, sans-serif;">Benefits of Xndo® ZeroTM Rice</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"> Ready-to-eat</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"> Low carbs (Only 95KCAL)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"> High in soluble fibre</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"> 8 times more soluble fibre than ordinary rice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"> Low Glycemic Index (GI) 48 (Certified)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"> Suitable for Diabetics</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"> Keto-friendly</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Xndo® ZeroTM Rice is made from premium quality Thai long-grain white rice and freshly ground Konjac Root. Formulated to be lower in carbohydrates than ordinary rice, Xndo® ZeroTM Rice contains 8 times more soluble fibre. This slows down digestion, prolongs the sensation of fullness and keeps your digestive system healthy. More importantly, Xndo® ZeroTM Rice has low glycemic index (GI) and stabilises blood sugar levels. Xndo® ZeroTM Rice has a soft chewy texture, absorbs gravies well and can be easily used in place of ordinary rice.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: start;">More information can be found at: </span><a data-ft="{"tn":"-U"}" data-lynx-mode="origin" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.xndo.net%2Fzero-rice-5-packs.html&h=AT3JfpQGMSgFhPjaiKpFz8Nx4PdHEqzk88NwFWmlg2BZad5ou4u0UGpzzXmWhUyBPazw3WatQuY7sROnAURH5rZuS3fMhBdc1_mv6GRF_KooInuI9XZXRoFrgjCHV3ISFQL5Ab8oETIC-pn88L9fFftunwY" href="https://www.xndo.net/zero-rice-5-packs.html" rel="nofollow" style="cursor: pointer; font-family: Arial, Helvetica, sans-serif; text-align: start; text-decoration: none;" target="_blank">https://www.xndo.net/zero-rice-5-packs.html</a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 19px;"><u>Group A : Main Meal Ingredient</u> : </span></span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 packet </span><span style="caret-color: rgb(102, 102, 102); font-family: "arial" , "helvetica" , sans-serif;">Xndo</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> Zero Rice per pax. Each box contain 4 packets. </span></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><span style="line-height: 19px;">Group B : Ingredients for Kimchi Chicken Roll (enough for 4 pax)</span></u><span style="line-height: 19px;"> :</span></span></span></div>
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<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 large pcs boneless chicken legs (keep or remove skin at your preference)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 large pcs wong bok leaves (blanched and drained beforehand)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 pc carrot (julienned)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 to 8 pcs baby asparagus (optional)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup kimchi</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><span style="line-height: 19px;">Group C : Seasonings for Chicken</span></u><span style="line-height: 19px;"> :</span></span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp minced garlic</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp minced ginger</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp sesame oil</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp soy sauce</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup kimchi (diced)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Group D : Garnishing & Condiments</u></span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="caret-color: rgb(102, 102, 102); font-family: "arial" , "helvetica" , sans-serif;">1 tbsp ikura/salmon roe (optional)</span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">parsley flakes (for garnishing)(optional)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif; font-size: 13.859999656677246px;">fresh salad greens (for </span><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="caret-color: rgb(102, 102, 102);">garnishing)(optional)</span></span></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;">(tsp = teaspoon; tbsp = tablespoon) </span> </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Method</u> : <o:p></o:p></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Flatten boneless chicken meat with a mallet.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Marinade boneless chicken meat with Group C seasonings. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Assemble Kimchi chicken rolls with Group B ingredients. Roll tightly and c</span>hill in refrigerator overnight or half a day.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">When ready to cook, steam chicken rolls till fully cooked. </span> </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Towards last 2 to 3 minutes of steaming, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">add </span><span style="background-color: white;">1 packet </span><span style="caret-color: rgb(102, 102, 102); font-family: "arial" , "helvetica" , sans-serif;">Xndo</span><span style="background-color: white;"> Zero Rice to each bowl. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Dish out, slice the chicken rolls and garnish with Group D ingredients.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve whilst hot.</span><span style="text-align: left;"> </span></span></li>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-73842359675728016642018-07-14T16:21:00.000+08:002018-07-18T12:29:51.602+08:00Minced Pork & Crab Meatballs with Konjac Noodles<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOa7cY3_HoTsIoVhJUQ0z64IDlZKYzf5wNdq60ZnQfi_PX15yhXzkrJGZbk0agCtFdzMnXCTQrJIJY4A71sLnI5iNuKbnQS8cGSQAH1rC1qHMHx9f-FcoP0U9din9L6Xm1mfZJn8NQXTXF/s1600/Nyonya+Minced+Pork+%2526+Crab+Meatballs+%2528Bakwan+Kepiting%2529+with+Konjac+Noodles+02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOa7cY3_HoTsIoVhJUQ0z64IDlZKYzf5wNdq60ZnQfi_PX15yhXzkrJGZbk0agCtFdzMnXCTQrJIJY4A71sLnI5iNuKbnQS8cGSQAH1rC1qHMHx9f-FcoP0U9din9L6Xm1mfZJn8NQXTXF/s640/Nyonya+Minced+Pork+%2526+Crab+Meatballs+%2528Bakwan+Kepiting%2529+with+Konjac+Noodles+02.JPG" width="640" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #666666; font-family: "arial" , "helvetica" , sans-serif; font-size: 13.859999656677246px;"><i><span style="color: purple;">*</span><span style="color: purple;">in collaboration with Xn</span></i></span></span><i style="color: purple;">do for Zero Noodles (Ready-to-Eat Konjac Noodles)</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My husband and I embarked on a journey of low carb low sugar diet 9 months ago. We both lose between 10 to 12 kg each! During the past 9 months, we'd rather controlled diet on anything sweet. And we most often avoid carbs such as rice, pasta and breads. It's not been exactly smooth sailing and easy as we were so used to our yummy Asian cuisines....be it home cooked or dining out! If I had tried on the Xndo Zero noodles or rice earlier, things could have been so much easier and enjoyable. I could have incorporated them into our meals. The best part's when no cooking of the noodles or rice are required...i simply have to pop them open and drop them into my yummy dish (home or out) for a fulfilling yet healthy meal! If you ask me now, I'm loving it with my meals!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I'm sharing here my rendition of the Minced Pork & Crab Meatballs in Soup with the use of Xndo Zero Noodles. I was inspired by my favourite Nyonya dish Bakwan Kepiting when cooking this. However, this rendition is not meant to be a copycat to the Peranakan tradition. Just varying of ingredients to make it different yet yummy! The meatballs, soup and noodles do great as a combo!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Benefits of </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Xndo® ZeroTM Noodles</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">• Ready-to-eat</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">• No Carbs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">• Very low Glycemic Index (GI) (Certified)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">• Low GR (Certified)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">• Suitable for Diabetics</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">• Keto friendly</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">• Only 2KCAL</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">• High in soluble fibre</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Xndo® ZeroTM Noodles are made from freshly ground Konjac Root, and are manufactured using the latest food technology, enabling them to stay fresh and ready to eat at any time. They are scientifically proven to have an extremely low glycemic index (GI) and glycemic response (GR). The high soluble fibre content slows down digestion, prolongs the sensation of fullness and keeps your digestive system healthy. Xndo® ZeroTM Noodles have a chewy springy texture and absorb the</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">flavours of any soup, dish or sauce, and can be easily integrated into your favourite recipes.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">More information can be found at: <a href="https://www.xndo.net/zero-noodles-5-packs.html">https://www.xndo.net/zero-noodles-5-packs.html</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9H6dcVT-Y-Py9EmYyo-WwQ5tfu4JhfvSLU0YTqEI55GXpa4xZOlTMyfwHfRCCEy46te6Pu1Eocf-xfoNyyiMutwhuksUzUAw7pg5fjwBg9J1ZpAEG6-rgmX4AUdvTG4UBa6zxrpWMB6KP/s1600/Nyonya+Minced+Pork+%2526+Crab+Meatballs+%2528Bakwan+Kepiting%2529+with+Konjac+Noodles+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9H6dcVT-Y-Py9EmYyo-WwQ5tfu4JhfvSLU0YTqEI55GXpa4xZOlTMyfwHfRCCEy46te6Pu1Eocf-xfoNyyiMutwhuksUzUAw7pg5fjwBg9J1ZpAEG6-rgmX4AUdvTG4UBa6zxrpWMB6KP/s640/Nyonya+Minced+Pork+%2526+Crab+Meatballs+%2528Bakwan+Kepiting%2529+with+Konjac+Noodles+03.jpg" width="640" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 19px;"><u>Group A : Main Meal Ingredient</u> : </span></span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 packet </span><span style="caret-color: rgb(102, 102, 102); font-family: "arial" , "helvetica" , sans-serif;">Xndo</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> Zero Noodles (Konjac Noodles) per pax. Each box contain 5 packets. </span></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><span style="line-height: 19px;">Group B : Ingredients for Minced Pork & Crab Meatballs (enough for 22 pcs)</span></u><span style="line-height: 19px;"> :</span></span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">300 gm shredded crab meat (can use frozen crab meat)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">500 gm minced pork</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">350 gm fish paste</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 pcs dried Chinese <span style="caret-color: rgb(102, 102, 102);">mushrooms</span> (pre-soaked)(finely diced)(optional)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">100 gm fresh bamboo shoots (julienned)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 pc carrot (finely diced)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 egg yolk</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><span style="line-height: 19px;">Group C : Seasonings for Minced Pork & Crab Meatballs (enough for 22 pcs)</span></u><span style="line-height: 19px;"> :</span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp bean paste (tau chio)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp sesame oil</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp soy sauce</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp pepper</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 bunch finely chopped coriander</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Group D : For Stock Base</u> </span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 box prawn heads & shells (lunch box size)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">500 gm pork bones (briefly blanched beforehand)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">200 ml homemade or store bought chicken stock</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">500 ml water</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 ginger slices (crushed)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cinnamon stick</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 star anise</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp bean paste (tau chio)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 to 2 pcs fresh coriander roots</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">cooking oil (for browning and aromatics)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">a handful of julienned fresh bamboo shoots</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Group E : Garnishing & Condiments</u></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">coriander (for garnishing)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">parsley flakes (for garnishing)(optional)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">sambal belachan or/and sliced chili padi</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;">(tsp = teaspoon; tbsp = tablespoon) </span> </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Method</u> : <o:p></o:p></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add all Group B & Group C ingredients/seasonings in a large bowl and mixed till even and gluey.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Make into equal sized meat balls and chill in refrigerator overnight or half a day.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">When ready to cook, </span><span style="background-color: white;">heat a little oil and lightly sauté all aromatic ingredients in Group D (i.e. ginger, cinnamon stick, star anise, coriander roots) in soup pot at medium heat till aromatic. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Add prawn heads/shells and pork bones into the pot and sauté till fragrant. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add chicken stock, bean paste, bamboo shoots and water into soup pot, cover lid and allow to simmer at medium heat till boiled.</span></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Upon boiling point, turn to low heat and continue to simmer for 45 to 60 minutes or to your satisfied richness. </span></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove scums from stock.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in meatballs in batches. Allow to blanch till fully cooked. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Scoop 2 to 3 cooked meatballs to each serving bowl. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add </span><span style="background-color: white;">1 packet </span><span style="caret-color: rgb(102, 102, 102); font-family: "arial" , "helvetica" , sans-serif;">Xndo</span><span style="background-color: white;"> Zero Noodles (Konjac Noodles) to each bowl. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Top each bowl with soup, bamboo shoots and garnishing before serve.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Serve whilst hot.</span></span><span style="background-color: white; text-align: left;"> </span></span></li>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i><u>Note</u> : For unfinished cooked meatballs, freeze for future use.</i></span></div>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-61041841681827834962018-06-22T18:11:00.002+08:002018-06-22T22:19:02.203+08:00Steamed Milo Sponge Cake 蒸美禄马来糕<div style="text-align: justify;">
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<span style="color: #1d2129; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;"><span style="caret-color: rgb(29, 33, 41);">We are a group of Singapore </span></span><span style="color: #1d2129; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;"><span style="caret-color: rgb(29, 33, 41);">homecooks</span></span><span style="color: #1d2129; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;"><span style="caret-color: rgb(29, 33, 41);"> whom have volunteered to create some dishes to promote awareness for the School Goodie Bag Programme by showing what we can cook with the ingredients in the bag. </span></span><span style="color: #1d2129; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Food from the Heart (FFTH) started School Goodie Bag Programme, a monthly food pack that helps to defray living expenses, with the belief that no child should ever have to go to school on an empty stomach.</span><br />
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<span style="color: #1d2129; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">I made use of the MILO powder and UHT packet milk that's included in the school goodie bag to create this simple steamed cake. It does not require the baker to use oven, mixer or any baking trays. I made the entire cake using only 2 bowls, a pair of chopsticks, a sieve and a pot for steaming over the stove top. Some simple indulgence for a simple family.</span><br />
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<span style="color: #1d2129; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Help us fundraise to help a family receive this food pack at $55 a month or $660 for a year. Our target is to raise enough funds to support a school of 50 students for a year!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To support a family with a food pack @$55 today, go to: <a data-ft="{"tn":"-U"}" data-lynx-mode="origin" href="https://l.facebook.com/l.php?u=https%3A%2F%2Fbit.ly%2F2IPLQgb&h=AT3F2YmHN_v7FMk0H9yEvrFGCOEhoYnF2tivgq9z3vM5JHZMZJkE47vCMz2TsPo7qd56jJ9iTMbXlHwvdCP6k8JY5mv6ldPGvZEKAYIri7_c_xH4kOD0SsM0EL-QPDF21d-8ydQGSQ3i4Qqirzk-tx5n" rel="nofollow" style="color: #365899; cursor: pointer; text-decoration: none;" target="_blank">http://bit.ly/2IPLQgb</a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">All monetary donations above $10 are eligible for 250% tax deduction in Singapore.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Please lend us your support.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u style="caret-color: rgb(102, 102, 102);"><span style="line-height: 19px;">Ingredients (enough for a 7-inch or 18 cm noodle bowl)</span></u><span style="caret-color: rgb(102, 102, 102); line-height: 19px;"> :</span></span><br />
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<li style="border: none; line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 eggs (room temperature)</span></li>
<li style="border: none; line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">70g sugar</span></li>
<li style="border: none; line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">200 ml UHT packet milk (room temperature)</span></li>
<li style="border: none; line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">50g vegetable oil</span></li>
<li style="border: none; line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">60g MILO powder (approx. 6 tbsp) </span></li>
<li style="border: none; line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">200 gm cake flour </span></li>
<li style="border: none; line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp baking powder (optional)</span></li>
<li style="border: none; line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 tsp salt</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;">(tsp = teaspoon; tbsp = tablespoon) </span> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 19px;"><u>Method</u></span><span style="background-color: white; line-height: 19px;"> :</span></span></div>
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<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Use paper towel or a brush to apply a thin layer of oil on a 7-inch or 18 cm noodle sized bowl. This way, the cake would not stick to the bowl when cooked. Set aside. </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a separate bowl, use a whisk or a pair of chopsticks to beat eggs and sugar till light and fluffy. </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add UHT milk, vegetable oil and mix till well blend.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="text-align: start;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">Sieve in Milo powder, cake flour, salt and baking powder.</span></span></span></span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Use a whisk or a pair of chopsticks to stir and beat till mixture is even and has no more clumps.</span></span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sieve mixture into bowl that was oiled earlier. Set aside to rest for 20 minutes.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: start;"><span style="background-color: white; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile, add enough water to a pot for steaming purpose. Bring to boil. </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">When 20 minutes' up, put the entire bowl of batter into boiling pot (with the bowl). </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cover lid and allow to steam for 45 minutes at medium heat (or high heat for 30 minutes). Top up water for steaming as and when necessary. </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">When 45 minutes' up, insert a bamboo skewer into centre of cake of cake. Cake is fully cooked if skewer comes out clean. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">Turn off heat and remove bowl from pot. The cake should drop smoothly and easily onto a plate when overturned. </span></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">Cut and serve whilst hot. </span></span></span></li>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i style="color: #bf9000; text-align: start;">(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)</i></span></div>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com1tag:blogger.com,1999:blog-2568087575150615542.post-90014790353090734492018-05-28T23:17:00.001+08:002018-05-28T23:46:18.387+08:00Bread Maker Fun : Homemade Pizza Crust 自制比萨饼皮<div style="text-align: justify;">
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<span style="background-color: white; caret-color: rgb(29, 33, 41); text-align: left; white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This is a very simple, fuss free recipe. If you do not have a bread maker, simply use hands to knead till right texture and leave it in oven to rest for about 1 hour. Do not need to power on the oven when dough is resting in the oven. It's really that easy! </span></span></div>
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<span style="caret-color: rgb(102, 102, 102);"><u><span style="line-height: 19px;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif; font-size: 13.859999656677246px;">I</span><span style="font-family: "arial" , "helvetica" , sans-serif;">ngredients for Pizza Crust Dough (enough for 2 large pizzas)</span></span></u><span style="line-height: 19px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> :</span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><br />
<ul style="background-color: white; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; caret-color: rgb(102, 102, 102); line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp salt</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp sugar</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp coconut or peanut oil</span></li>
<li style="border: none; line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">1/2 cup lukewarm water</span></span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2.5 to 3 cups bread flour</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 to 2 tsp dried rosemary (finely chopped)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); line-height: normal; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp instant yeast</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;">(tsp = teaspoon; tbsp = tablespoon) </span> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><span style="color: purple;"><i>Tip 1 :</i> Store yeast in freezer for longer life and effectiveness.<br /><br /><i>Tip 2 :</i> When adding ingredients, do not let yeast get in direct contact with salt and water. Salt is a yeast inhibitor. It would retard or stop yeast activity.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 19px;"><u>Method</u></span><span style="background-color: white; line-height: 19px;"> :</span></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">Add all ingredients (in accordance to sequence mentioned above) into bread maker's bread pan.</span></span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="text-align: start;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mount bread pan into bread maker and close lid. </span></span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Set breadmaker to 'Dough' mode. Press 'Start'. </span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The knead blade would start working. After about 5 minutes, you should see a nicely kneaded dough. In the first few minutes, if you see the dough being too watery, add a little bread flour. If you see the dough being too dry, add a little water (tsp by tsp) slowly until satisfied. Leave the dough in the bread maker for about 1 hour. </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: start;"><span style="background-color: white; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Preset oven to 220C.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: start;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Line pizza baking tray with baking paper. Remove dough from </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">bread maker and split to half. </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Roll dough to desired thickness and shape (with rolling pin or hands).</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Top with preferred pizza toppings/ingredients.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Bake entire pizza/pizzas in oven for 30 mins at 220C (subject to thickness of crusts and toppings). </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Remove from oven and serve.</span></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i style="text-align: start;"><span style="color: purple;"><u>Notes</u></span></i><i style="color: #bf9000; text-align: start;"> : </i></span></div>
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<span style="text-align: start;"><span style="color: purple; font-family: "arial" , "helvetica" , sans-serif; font-style: italic;">a. I used only half portion dough to make 1 pizza on first day and used an air-tight container to keep the other half portion dough in the chiller. I made the 2nd pizza on the 3rd day. If you intend to keep the dough longer (up to 2 weeks), do freeze the dough. </span></span></div>
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<span style="text-align: start;"><span style="color: purple; font-family: "arial" , "helvetica" , sans-serif; font-style: italic;">b. Do note that temperature and baking time may vary in accordance to different oven makes, sizes and performances. Make your own adjustments as you know your oven better. </span></span></div>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i style="color: #bf9000; text-align: start;">(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)</i></span></div>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-60799269023427261472018-05-20T22:31:00.002+08:002018-05-21T11:08:16.895+08:00Mixed Berries Yoghurt Chiffon Cake 杂莓优格戚风蛋糕<div style="text-align: justify;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredients (for a 20 cm tube pan)</u><span style="background-color: white;"> :</span></span></div>
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<span style="background-color: white;"><u><span style="font-family: "arial" , "helvetica" , sans-serif;">Group A (Egg Yolk Batter) Ingredients</span></u></span></div>
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<ul style="background-color: white; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 egg yolks (est. 65 gm egg each)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">30 gm castor sugar</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">70 gm cake flour (sieved beforehand)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">55 ml vegetable oil</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp baking powder (sieved beforehand)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 tsp salt</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">60 ml mixed berries yoghurt drink</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 to 2 drops red gel food colouring (I used Wilton) if your yoghurt drink has no colour. I used Farm Fresh brand yoghurt drink (available at NTUC Finest) that has no colouring.</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Group B (Egg White Batter) Ingredients</u></span><br />
<ul style="background-color: white; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 egg whites (est. 65 gm egg each)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">50 gm sugar (subject to your preferred sweetness level)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 tsp cream of tartar</span></li>
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<span style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">(tsp = teaspoon; tbsp = tablespoon) </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u style="line-height: 19px;">Method</u><span style="background-color: white; line-height: 19px;"> :</span></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Pre-heat oven to 150C (upper and lower heat, no fan). To prepare for steam bake, pour about 3 to 4 cups water into a tray and insert below baking rack.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: start;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large bowl, combine yolks and sugar and beat till mixture's light and fluffy.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: start;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in oil, mixed berries yogurt drink and 1 drop of red gel food colouring (if your mixed berries yoghurt drink has no colour) into same bowl and mix well. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: start;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Slowly fold in flour, baking powder, salt and mix till a smooth batter is formed. Set aside.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: start;"><span style="background-color: white; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a separate clean mixing bowl, add egg whites and whisk till foamy. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: start;"><span style="background-color: white; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Start mixer and slowly fold in cream of tartar and sugar till stiff peak is formed </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Gently fold in meringue into Group A's egg yolk batter in 3 batches. Each time, use a spatula to fold gently and swiftly. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Check if the batter colour is what you desire. Adjust by adding another drop of red gel food colouring if necessary.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Final cake batter (i.e. Group A + Group B) all ready when no streaks remain.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Transfer batter to a 20 cm tube pan.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tap baking pan against kitchen top a few times to rid air bubbles.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Use a satay stick to quickly stir through the cake batter in the baking tin as a final attempt to remove air bubbles if necessary. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Steam bake in oven at 150C for +/-60 minutes. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from oven once satisfied with the colour of cake at the end of baking time.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Immediately invert to cool. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Wait till cake is completely cooled down before dislodging from tube pan.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Slice and serve.</span></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i style="text-align: start;"><span style="color: purple;">Do note that temperature and baking time may vary in accordance to different oven makes, sizes and performances. Make your own adjustments as you know your oven better. </span></i></span></div>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i style="color: #bf9000; text-align: start;">(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)</i></span></div>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i>If you prefer, you may apply just 4 eggs in this recipe. Everything else remains the same except you get a shorter cake, like the one in the 2 pics below. </i></span></div>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i>I added 2 drops of red gel food colouring because the yoghurt drink that I used has no colour. If your yoghurt drink is already in your desired colour, you may not need to use food colouring. </i></span></div>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-40282059536887212142018-05-08T23:25:00.002+08:002018-05-08T23:26:03.937+08:00Air Fried Prime Ribs 空气炸锅排骨 (Version 2)<div class="separator" style="clear: both; text-align: center;">
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<span style="caret-color: rgb(29, 33, 41); text-align: start;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Main Ingredients</u> :</span></span></div>
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<span style="caret-color: rgb(29, 33, 41); text-align: start;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span></div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 to 4 pcs large fresh bone-in pork ribs </span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><br /></u></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Marinade/Seasonings</u> :</span><br />
<ul><span style="font-family: "arial" , "helvetica" , sans-serif;">
<li>1 tsp hoisin sauce (or to taste)</li>
<li>1 tsp garlic black bean paste (or to taste)</li>
<li>1 tsp minced ginger (to taste)</li>
<li>1 to 2 tbsp honey (or to taste)</li>
</span></ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><br /></u></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
<u>Method</u> :</span><br />
<ol><span style="font-family: "arial" , "helvetica" , sans-serif;">
<li>Rub a little salt on ribs, rinse and pat dry.</li>
<li>Combine marinade/seasonings in a tray/plate and mix well. Dip pork ribs into marinade mixture and leave to refrigerate overnight or at least half a day in the same plate/tray.</li>
<li>When ready to cook, arrange marinated pork ribs on a lined baking tray. Pour marinade sauce over ribs.</li>
<li>Air fry at 250C (or highest temp of your air fryer) for 5 mins. </li>
<li>Adjust air fryer temperature to 150C for 20 to 25 mins (subject to size and thickness of meat). Flip the ribs at half-time.</li>
<li>When done, continue to air fry at 250C (or highest temp of your air fryer) for another 5 mins to 10 mins (subject to highest temp of your air fryer). </li>
<li>Pork ribs should be slightly charred on the outside and still tender and succulent on the inside. Serve whilst hot!</li>
</span></ol>
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(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)</i><span style="caret-color: rgb(29, 33, 41); text-align: start;"><span class="_47e3 _5mfr" style="line-height: 0; margin: 0px 1px; vertical-align: middle;" title="smile emoticon"><span aria-hidden="true" class="_7oe" style="color: #1d2129; display: inline-block; font-family: inherit; font-size: 0px; width: 0px;">:)</span></span></span><br />
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-52693169250798504282018-05-08T21:52:00.004+08:002018-05-20T22:50:37.509+08:00Mango Yoghurt Chiffon 芒果优格戚风蛋糕<div style="text-align: justify;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredients (for a 20 cm tube pan)</u><span style="background-color: white;"> :</span></span></div>
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<span style="background-color: white;"><u><span style="font-family: "arial" , "helvetica" , sans-serif;">Group A (Egg Yolk Batter) Ingredients</span></u></span></div>
<div style="caret-color: rgb(102, 102, 102); color: #666666; font-size: 13.859999656677246px; text-align: justify;">
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<ul style="background-color: white; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 egg yolks (est. 65 gm egg each)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">30 gm castor sugar</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">70 gm cake flour (sieved beforehand)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">50 ml vegetable oil</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp baking powder (sieved beforehand)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 tsp salt</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">60 ml mango yoghurt drink</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Group B (Egg White Batter) Ingredients</u></span><br />
<ul style="background-color: white; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 egg whites (est. 65 gm egg each)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">50 gm sugar (subject to your preferred sweetness level)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 tsp cream of tartar</span></li>
</ul>
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<span style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">(tsp = teaspoon; tbsp = tablespoon) </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<u style="line-height: 19px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></u></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u style="line-height: 19px;">Method</u><span style="background-color: white; line-height: 19px;"> :</span></span></div>
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<ol>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Pre-heat oven to 150C (upper and lower heat, no fan). To prepare for steam bake, pour hot water into a tray and insert below baking rack.</span></li>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: start;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large bowl, combine yolks and sugar and beat till mixture's light and fluffy.</span></span></li>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: start;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in oil, mango yogurt drink into same bowl and mix well. </span></span></li>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: start;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Slowly fold in flour, baking powder, salt and mix till a smooth batter is formed. Set aside.</span></span></li>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: start;"><span style="background-color: white; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a separate clean mixing bowl, add egg whites and whisk till foamy. </span></span></li>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px; text-align: start;"><span style="background-color: white; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Start mixer and slowly fold in cream of tartar and sugar till stiff peak is formed </span></span></li>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Gently fold in meringue into Group A's egg yolk batter in 3 batches. Each time, use a spatula to fold gently and swiftly. </span></span></li>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Final cake batter (i.e. Group A + Group B) all ready when no streaks remain.</span></span></li>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Transfer batter to a 20 cm tube pan.</span></span></li>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tap baking pan against kitchen top a few times to rid air bubbles.</span></span></li>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Use a satay stick to quickly stir through the cake batter in the baking tin as a final attempt to remove air bubbles if necessary. </span></span></li>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Steam bake in oven at 150C for +/-70 minutes. </span></span></li>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from oven once satisfied with the colour of cake at the end of baking time.</span></span></li>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Immediately invert to cool. </span></span></li>
<li style="font-family: "Trebuchet MS", Trebuchet, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Wait till cake is completely cooled down before dislodging from tube pan.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Slice and serve.</span></span></li>
</ol>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i style="text-align: start;"><span style="color: purple;">Do note that temperature and baking time may vary in accordance to different oven makes, sizes and performances. Make your own adjustments as you know your oven better. </span></i></span></div>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i style="color: #bf9000; text-align: start;"><br /></i></span><span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i style="color: #bf9000; text-align: start;">(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #1d2129;">I couldn't make up my mind. I wanted to try baking a custard layered cake but I do not have all the essential ingredients. I wanted to try baking a zebra chiffon but I'd never done it before.....So in the end...I married them all and did a </span></span><span style="caret-color: rgb(191, 144, 0); color: #bf9000; font-family: "arial" , "helvetica" , sans-serif;">Coffee Agar Agar Zebra Chiffon 咖啡布丁戚风蛋糕</span><span style="background-color: white; color: #1d2129; font-family: "arial" , "helvetica" , sans-serif;">. It's my own creation. I used both instant coffee and coffee liquor to get a nice coffee aroma. Loving it! </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Group A - Cake Ingredients (For Yolk Batter)</u> :</span></div>
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<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">120 gm TOP or cake flour</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp baking powder</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 egg yolks (est. 65 gm eggs)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp kopi-o instant coffee</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="caret-color: rgb(102, 102, 102);"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp coffee liquor (optional) </span></span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">80 ml full cream milk</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">75 ml vegetable oil</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">30 gm sugar</span></li>
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<span style="caret-color: rgb(102, 102, 102);"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u><br /></u></span></span>
<span style="caret-color: rgb(102, 102, 102);"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Group B - Cake Ingredients (For Egg White Meringue)</u> :</span></span></div>
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<ul style="caret-color: rgb(0, 0, 0); line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><span style="caret-color: rgb(102, 102, 102);"><span style="font-family: "arial" , "helvetica" , sans-serif;">
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;">5 egg whites (est. 65 gm eggs)</li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;">80 gm sugar</li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;">1/2 tsp cream of tartar</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="caret-color: rgb(102, 102, 102);">2 tsp unsweetened cocoa powder (sieve beforehand)(to create darker colour meringue)</span></li>
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<span style="caret-color: rgb(102, 102, 102);"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Group C - Coffee Agar Agar Ingredients</u> :</span></span></div>
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<ul style="caret-color: rgb(0, 0, 0); line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><span style="caret-color: rgb(102, 102, 102);"><span style="font-family: "arial" , "helvetica" , sans-serif;">
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;">10 gm agar agar powder</li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;">100 ml full cream milk</li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;">1150 ml water</li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;">1 sachet kopi-o instant coffee bag</li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;">1 tbsp coffee liquor (optional)</li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;">80 gm sugar (or to taste)</li>
</span></span></ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><br /></u></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Method</u> :</span></div>
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<ol>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sieve top or cake flour, baking powder and cocoa powder into a bowl.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: justify; text-indent: -18pt;">In a separate bowl, add egg yolks with other Group A's ingredients (i.e. sugar, milk, instant coffee, coffee liquor, and vegetable oil. </span><span style="text-align: justify; text-indent: -18pt;">Whisk till even.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in sieved cake flour and baking powder bit by bit. Whisk till even.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pre-heat oven to 150C. Add a tray of water in the oven (for steam baking).</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a mixer, fold in egg whites and cream of tartar (from Group B). </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Start mixing at low speed. Add sugar slowly (from Group B).</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Turn mixer to medium speed and mix till firm peak.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Combine meringue onto egg yolks mixture in 3 batches. Gently fold till even.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Divide combined cake mixtures into 2 equal bowls. </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mix cocoa powder (from Group B) into only <u>one</u> bowl and gently fold to create a darker cake mixture.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Line baking paper at bottom of a 7-inch round cake tin.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Gently fold in alternate colours into cake tin layer by layer. Scoop equal amount of each colour every time. </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Gently tap cake tin few times to remove any air bubbles after each layer.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Steam bake at 150C for +/- 70 minutes (subject to oven size and brand).</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Insert bamboo skewer into cake to check if they are fully cooked. </span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: justify; text-indent: -18pt;">Remove from oven when ready. </span><span style="text-align: justify; text-indent: -18pt;">Immediately dislodge cakes from tin.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify; text-indent: -18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Allow cakes to cool completely to room temperature on cooling rack.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: justify; text-indent: -18pt;">Meanwhile, prepare coffee agar agar by </span><span style="caret-color: rgb(29, 33, 41);">bringing to boil all the Group C ingredients in a pot at low heat. Keep stirring till the jelly powder and sugar are fully dissolved and turn off heat when mixture starts bubbling.</span><span style="caret-color: rgb(29, 33, 41);"> </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="caret-color: rgb(29, 33, 41);"><span style="font-family: "arial" , "helvetica" , sans-serif;">Discard instant coffee satchet. Sieve agar agar mixture till desired smooth texture.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="caret-color: rgb(29, 33, 41);"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in a thin layer of agar agar mixture onto a very clean cake tin. Allow to cool for 1 minute. Arrange the entire cake into cake tin (leaving some space all round). Scoop agar agar mixture over it until the top is nice and smoothly covered. </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(29, 33, 41);">Allow to cool in room temperature before chilling them overnight in refrigerator.</span><span style="caret-color: rgb(29, 33, 41);"> </span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="caret-color: rgb(29, 33, 41);"><span style="font-family: "arial" , "helvetica" , sans-serif;">When agar agar is set overnight, dislodge entire cake from tin. Slice and serve.</span></span></li>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-64532518362264415792018-05-04T01:18:00.000+08:002018-05-04T12:02:49.806+08:00Savoury Treasures in Konnyaku 蒟蒻宝中宝<div style="text-align: justify;">
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">This savoury konnyaku can be served as a cold dish/starter on any dining table. It's full of treasures embedded in the cool jelly! Just like digging for treasures! 好像寻宝一样! The CP chicken gyoza is surely the jewel amongst the treasures! Refreshing, yummy and easy to make in just 5 simple steps!</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="text-align: start;">Unique on first bite, but the more you dig in, the more you'd be enchanted with the layerings of flavours : Sweet (from konnyaku and wolf </span><span class="text_exposed_show" style="display: inline; text-align: start;">berries). Savoury (from gyoza and chicken stock). Tangy (from fresh ginger shreds and vinegar). Fragrance (from the osmanthus). Very refreshing yet enticing.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/cpcreativegyoza?source=feed_text" style="cursor: pointer; text-decoration: none;"><span class="_5afx" style="direction: ltr;"><span aria-label="hashtag" class="_58cl _5afz" style="font-family: inherit; unicode-bidi: isolate;">#</span><span class="_58cm" style="font-family: inherit;">CPCreativeGyoza</span></span></a><span style="background-color: white;"> @CP Singapore</span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><u><span style="color: purple;"><b>Recipe</b></span></u><span style="color: #1d2129;"> : </span></span></div>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients
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<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">8 pcs frozen CP chicken gyoza</span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">250 ml chicken stock (store bought or homemade)</span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">500ml water</span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp black vinegar</span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">150 gm konnyaku jelly powder</span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp dried osmanthus flowers</span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp wolfberries (pre-soaked and drained)</span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 pc 3 to 4 inch sized ginger (peeled and shredded)</span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">a handful coriander</span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">a pinch of salt
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></u></div>
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<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Steam frozen CP chicken gyoza for 15 to 20 minutes and set aside to cool down.</span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Line 8 tart moulds (egg tart size) with coriander, wolf berries and shredded ginger. Insert 1 pc CP chicken gyoza into each tart mould. Set aside.</span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bring chicken stock, water and vinegar to boil in a pot. At low heat, add osmanthus flowers, konnyaku jelly powder and a pinch of salt. Keep stirring till the konnyaku powder is fully dissolved and turn off heat when mixture starts bubbling. </span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold mixture onto tart moulds and allow to cool in room temperature before chilling them in refrigerator. </span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Dismount from tart moulds and serve when konnyaku is set.</span></li>
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Say My Kitchenhttp://www.blogger.com/profile/17360631682132252667noreply@blogger.com0tag:blogger.com,1999:blog-2568087575150615542.post-60934741400518300572018-04-14T01:55:00.003+08:002018-04-14T09:48:05.656+08:00Hokkien Western Fusion Prawn Pasta<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9-YmnSJxZDbXm2FlrKDKNnrh1wLvz3qha4HMdFtxzQIcaOOM_CHiOxV4wnkVhqaM2LjhXmFXUYpKyA48MgJY13VDYWWoKjm4BxF26tCauga-PQN_dkVUWsETAi2MVJkXFN_zQ0AQoUoj/s1600/LR+-+Hokkien+Western+Fusion+Prawn+Pasta+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="823" data-original-width="1234" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9-YmnSJxZDbXm2FlrKDKNnrh1wLvz3qha4HMdFtxzQIcaOOM_CHiOxV4wnkVhqaM2LjhXmFXUYpKyA48MgJY13VDYWWoKjm4BxF26tCauga-PQN_dkVUWsETAi2MVJkXFN_zQ0AQoUoj/s640/LR+-+Hokkien+Western+Fusion+Prawn+Pasta+02.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i style="caret-color: rgb(102, 102, 102); color: #666666;"><span style="color: purple;">*</span><span style="color: purple;">in collaboration with </span></i><span style="caret-color: rgb(102, 102, 102); color: purple;"><i>San Remo</i></span></span></div>
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<span style="caret-color: rgb(102, 102, 102); color: #666666;"><span style="background-color: white; text-align: start;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></span></div>
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<span style="background-color: white; text-align: start;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #666666;">I like the idea that San Remo has established a theme for this collaboration - </span><i style="caret-color: rgb(102, 102, 102);"><u><span style="color: purple;">"Because We All Want the Best for Our Family!"</span></u></i><span style="color: #666666;"> </span><span style="color: #666666;">This' my maiden experience cooking in a theme specific plus product specific style in any collaboration and I'm loving it! </span><i><u><span style="color: purple;">Because of my love for my family</span></u></i><span style="color: #666666;">, I was banging on cooking a communal dish which every family member could just dig in and have fun together at the dining table! I wanted it to be a one pot dish so that nobody (including myself) would be left behind in the kitchen preparing other dishes while the rest are eating. In my family, my 80-year old parents adore local and Chinese dishes whilst my husband and I enjoy Western. It could be tricky to cook for all at the same time. This yummy</span><span style="color: #666666;"> </span><span style="color: #bf9000;">Hokkien Western Fusion Prawn Pasta</span><span style="color: #666666;">'s well received by all! The </span><span style="color: #bf9000;">Hokkien Western Fusion Prawn Pasta's</span><span style="color: #666666;"> </span><span style="color: #666666;">really a melting pot of flavours where not only the East meets West, but tantalising to our tongues in a cohesive manner. Imagine....having cheesy and creamy pasta infused in tasty rich prawn heads broth that we traditionally use for Hokkien Prawn Mee! Then bake the entire pan at high temperature for the smokey touch, especially so for the seafood! Plus the pork lard, the sambal chili or/and chili flakes, together with squeezed lime juice! It's just KAbooooom lah! </span></span></span></div>
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<span style="background-color: white; text-align: start;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #666666;">Flavours aside, we all know how sinful it could be when a dish is laden with cream, cheese and lard. I just couldn't the temptation once in a while.</span><span style="color: #666666;"> </span><i><u><span style="color: purple;">Because We All Want the Best for Our Family,</span></u></i><span style="color: #666666;"> </span><span style="color: #666666;">I had no hesitation to use quality ingredients and that included San Remo's gluten free penne. It's not only gluten free, but dairy free, egg free and 98% fat free! </span></span></span></div>
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<span style="background-color: white; text-align: start;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #666666;">This</span><span style="color: #666666;"> </span><span style="color: purple;"><i><u>Hokkien Western Fusion Prawn Pasta</u></i></span><span style="color: #666666;">'s no fine dining dish. In fact, it's rustic in presentation and flavours! I even prepared a set of banana leaves to be used on everybody's serving plate! It's this rustic charm that reminded me of our family! No frills, rustic yet comfortable. And that's how our family connects!</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSNpbyhLfOY5HbFklneYDsXPEhafk0ojwHwEie7l5JnLgxggiYM6_YWi4FR04bA0dFF_mMhWPBEnaUiAfaHloffNIwLStcjaULI5OLhlENkX2hNztNcpJtkUh9Bb6PyEixVn0khM436KK/s1600/LR+-+Hokkien+Western+Fusion+Prawn+Pasta+05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="823" data-original-width="1234" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSNpbyhLfOY5HbFklneYDsXPEhafk0ojwHwEie7l5JnLgxggiYM6_YWi4FR04bA0dFF_mMhWPBEnaUiAfaHloffNIwLStcjaULI5OLhlENkX2hNztNcpJtkUh9Bb6PyEixVn0khM436KK/s640/LR+-+Hokkien+Western+Fusion+Prawn+Pasta+05.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><span style="line-height: 19px;">Main Ingredients (enough for 4 pax)</span></u><span style="line-height: 19px;"> :</span></span></div>
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<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">12 mid sized prawns (deveined but keep heads and shells intact)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 squids/sotong (cleaned and cut to rings)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">1 box San </span><span style="caret-color: rgb(102, 102, 102);">Remo's Gluten Free Original Penne (about 300 to 350 gm)</span></span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 garlic cloves (thinly sliced)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup cooking cream</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup grated/shredded mozzarella cheese</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">a dash of chili or cayenne powder (to marinate seafood)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">parsley flakes (for garnishing)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and sugar (to adjust to taste before serve)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 to 3 tbsp pork lard oil or other cooking oil </span><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">(cut pork lard to small cubes)(blanched and deep fried to extract lard oil 猪油)(set aside deep fried crispy pork lard croutons 猪油渣 as condiments) </span><u style="color: #444444; font-family: arial, helvetica, sans-serif;">or</u><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"> use other cooking oil of your choice</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 limes (cut to halves)(to be served as condiments)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">sambal chili (to be served as condiments)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">chili flakes (to be served as condiments)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);"><br /></span></span></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">
<u>For Simplified Prawn Heads Stock Base</u> </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">(Click <a href="http://saymykitchens.blogspot.sg/2017/09/prawn-heads-stock-base.html"><i><b>here</b></i></a> for instructions to cook a large pot to keep in stock)</span></span><br />
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<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 box prawn heads & shells (lunch box size)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">250 ml homemade or store bought chicken stock</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">500 ml water</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">1 pc ikan bills stock cube</span></span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 ginger slices (crushed)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 cloves garlic (crushed)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 mid-sized onion (diced)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cinnamon stick</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 star anise</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 orange peel (available at Chinese medicinal halls)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 bay leaves</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">a dash of fish sauce (or to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">a dash of chili or cayenne powder (or to taste)</span></span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and sugar (to adjust to taste accordingly)</span></li>
<li style="border: none; caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">cooking oil (for browning and aromatics)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;">(tsp = teaspoon; tbsp = tablespoon) </span> </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Method</u> : <o:p></o:p></span></div>
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<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Marinade seafood with a dash of salt, sugar and chili/cayenne powder for 30 minutes. Set aside.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">Heat a little oil and lightly sauté all aromatic ingredients (i.e. ginger, onions, garlic, cinnamon stick, star anise, orange peel, bay leaves) in soup pot at medium heat till aromatic. </span></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">Add prawn heads and shells into the pot and sauté till fragrant. </span></span></span></li>
<li style="color: #666666; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add chicken stock and water into soup pot, cover lid and allow to simmer at medium heat till boiled.</span></span></span></li>
<li style="color: #666666; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Upon boiling point, turn to low heat and continue to simmer for 45 to 60 minutes or to your satisfied richness. </span></span></span></li>
<li style="color: #666666; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Adjust with salt, sugar and seasonings to your desired taste. </span></span></span></li>
<li style="color: #666666; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="background-color: white; color: #444444;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove scums and strain stock. Set aside.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);">In a saucepan, add penne pasta to boiling water (</span></span><u style="caret-color: rgb(102, 102, 102); color: #444444; font-family: arial, helvetica, sans-serif;">not</u><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="caret-color: rgb(102, 102, 102);"> cold or warm water). Add a little cooking oil (so that pasta would not lump together) and a pinch of salt. Allow pasta to cook and rid excess starch for 1 minute at low-medium heat. At this stage, pasta is not softened and still inedible. Drain and set aside. </span></span></span></li>
<li style="color: #666666; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="background-color: white; color: #444444;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pre-heat oven at 230C.</span></span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat pork lard oil (or other cooking oil) in pan at medium heat. Toss in garlic slices and sauté till fragrant. </span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in seafood, pasta, prawn heads stock and cooking cream. Lightly stir and turn off heat immediately. Allow pasta and ingredient to be 3/4 immersed in soup mixture. </span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Drizzle mozzarella cheese generously atop. </span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bake whole pan in oven for 10 to 15 minutes or till all ingredients are cooked with cheese melted and slightly browned.</span></li>
<li style="caret-color: rgb(102, 102, 102); margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from oven, taste test and adjust with salt and seasonings to your satisfaction. At this stage, pasta should be al dente, seafood would be cooked with smokey touch and broth's still moist and rich underneath. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="background-color: white; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Garnish with parsley flakes and serve hot immediately with deep fried crispy pork lard croutons, cut limes, sambal chili or/and chili flakes. Best served on banana leaves for the South East Asian tropical touch. </span></span></li>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;"><i style="color: #bf9000; text-align: start;"><b><u><br /></u></b></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;"><i style="text-align: start;"><b><span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><u>Note</u> : </span></b></i></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: start;"><span style="color: purple; font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><span style="caret-color: rgb(102, 102, 102); font-size: 14px;"><i>*Do serve immediately after removal from oven. As the pasta's still immersed in broth, cream and cheese,the longer the wait, the more soggy the pasta would turn. My plate of pasta turned slightly soggy after a 15 minutes photoshoot session for the dish whilst my family members enjoyed the al dente ones. </i><b>😂😂😂</b></span></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; text-align: start;">I'm a true blue Cantonese that grew up playing and eating in Chinatown. The </span></span>Cantonese Stewed Beef & Tendon Noodles 广式牛腩牛筋面 was one of my childhood dishes that I truly enjoyed. However, I realise that this dish has fast become a rare sight in hawker centres/coffee shops nowadays. I certainly hope it's not a vanishing dish in our generation. Slightly deviated from tradition, this' my rendition of this dish using my favourite wholegrain La Mien (noodles) and I also used pork tendons instead of beef tendons. </span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">This </span><span style="color: #bf9000; font-family: "arial" , "helvetica" , sans-serif;">Cantonese Stewed Beef & Pork Tendon Noodles 广式牛腩猪筋干拉面</span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"> was really oh my~~....so delicious! Beef's tender and the tendons were just great!</span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><u><span style="line-height: 19px;">Main Ingredients (enough for 3 to 4 pax)</span></u><span style="line-height: 19px;"> :</span></span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">About 1 kg beef chuck or briskets (cut to chunky cubes of about 1.5 inch)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">500 gm pork tendons (you may use beef tendons, but that would require different cooking duration as pork tendons)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">3 to 4 carrots (chopped to about 1-inch thickness)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 garlic cloves (crushed)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 ginger slices</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cinnamon stick</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 star anise</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 orange peel (available at Chinese medicinal halls)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 to 4 bay leaves</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">cooking oil (for browning and aromatics)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 to 3 packets noodles (I used Prima Wholegrain La Mien)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">a handful of green vegetables (blanch before use)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and sugar (to adjust to taste before serve)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">shallot oil (to be used before serve)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">chopped spring onions (garnishing)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">sambal chili (to taste)(optional)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 19px;"><u>Seasonings</u> :</span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">2 tbsp Hoisin sauce (or to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">2 tbsp Chu Hou sauce (or to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">1 tbsp oyster sauce (or to taste) </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 pc chicken stock cube (or to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 pc beef stock cube (or to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 to 3 tbsp rock sugar (or to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup Hua Diao cooking wine (or to taste)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp sesame oil</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 to 2 cup water (enough to cover all meats and tendons in the pressure cooker/pot)</span></li>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="text-align: center;">(tsp = teaspoon; tbsp = tablespoon) </span> </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Method</u> : <o:p></o:p></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Blanch beef cubes and tendons in a pot to remove scums. After that, rinse and clean in running water. Set aside.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat cooking oil in a pan, add ginger then garlic and sauté till aromatic. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in beef cubes and sauté till brown on all sides. Remove from pan and set aside.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in tendons and sauté till light golden colour. Remove from pan and set aside. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Transfer cooking oil and aromatics from pan to a stove top pressure cooker pot, Top up a little cooking oil (if necessary). </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat cooking oil in pot. Toss in cinnamon stick, bay leaves, orange peels and star anise. Sauté for about a minute. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in beef cubes and all sauce seasonings. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cover lid and allow pressure cook for 1.5 to 2 hours (or till beef are fork tender) at low heat. Start checking meat texture once in a while after 1 hour of cooking time, top up more water if necessary). </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in carrots towards last 15 minutes of cooking time.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">When you're satisfied with the beef tenderness, taste test and adjust with salt & sugar if necessary. Fold in tendons and allow to simmer for 10 minutes till flavourful. Do not need to cover lid. Pork tendons should be tender and a little chewy to be ready. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile, blanch wholemeal La Mien as per box instruction. Drain and toss with a little shallot oil. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Blanch a handful of green vegetables.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Dish out by arranging cooked La Mien, vegetables, stewed beef, carrots, tendons and sambal chili in bowls. Scoop beef stew gravy generously over the noodles and ingredients. Garnish with chopped spring onions and drizzle with a little shallot oil before serve.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serve whilst hot.</span></li>
</ol>
<div style="text-align: justify;">
<div style="color: #666666; font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 13.859999656677246px;">
<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;"><i style="color: #bf9000; text-align: start;"><b><u><br /></u></b></i></span></div>
<div style="font-family: 'trebuchet ms', trebuchet, sans-serif; font-size: 13.859999656677246px;">
<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;"><i style="color: #bf9000; text-align: start;"><b><u>Note</u> : </b></i></span></div>
<span style="color: purple;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;"><i style="color: #bf9000; text-align: start;"><b><br /></b></i></span><span style="color: purple; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;"><i style="color: #bf9000; text-align: start;"><b><span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><span style="font-size: 14px;">*Do note that if you're cooking <u>beef</u> tendons instead of pork tendons, much longer cooking time is required. You may fold in beef tendons </span></span><span style="font-size: 14px;">together</span><span style="font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><span style="font-size: 14px;"> with beef cubes at the beginning of pressure cooking. Do adjust cooking time accordingly.</span></span></b></i></span></span><br />
<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;"><i style="color: #bf9000; text-align: start;"><b><span style="color: purple; font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><span style="font-size: 14px;"><br /></span></span></b></i></span>
<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;"><i style="color: #bf9000; text-align: start;"><b><span style="color: purple; font-family: "trebuchet ms" , "trebuchet" , sans-serif;"><span style="font-size: 14px;">* You may still cook without pressure cooker, just lengthen the cook time till beef and tendons are to your desired texture.</span></span></b></i></span></div>
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