Beancurd in Black Pepper Sauce 黑椒豆干

* in collaboration with Fortune Food Manufacturing 鸿运 for Pasar Tau Kwa (Beancurd)

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 Beancurd in Black Pepper Sauce 黑椒豆干 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!

#fortunefoodmfgsg

Main Ingredients (enough for 2 to 4 pax) :

• 1 packet of Fortune Pasar Tau Kwa
• 1 fresh red chili (sliced for garnishing)
• 1 sprig coriander (for garnishing)
• a pinch of salt
• cooking oil

Seasonings for Black Pepper Sauce (mix all seasonings in a bowl)  : 

• 2 tbsp black pepper sauce or paste
• 4 tbsp water
• 2 tsp sugar (or to taste)

Method : 

1. Cut Tau Kwa to preferred bite size or cubes.Use paper towel to pat dry all sides of Tau Kwa cubes.
2. Add a pinch of salt to gently rub through Tau Kwa cubes. Set aside to rest for 10 minutes.
3. 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.
4. In a small saucepan, add all black pepper sauce seasonings. Stir well and allow to simmer till bubbling. 
5. 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. Turn off heat. 
6. Sprinkle chili and coriander garnishing. 
7. Serve whilst hot.

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Easy Minced Meat Braised Udon 简易肉碎焖乌东

* in collaboration with Fortune Food Manufacturing 鸿运 for Japanese Udon

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 Easy Minced Meat Braised Udon 简易肉碎焖乌东 is a very easy one pot dish. And very palatable! The Fortune Japanese Udon not only has a very springy texture that I like, but also soaked up the sauce extremely well!

#fortunefoodmfgsg

Main Ingredients (enough for 2 to 4 pax) :

• 2 packets Fortune Japanese Udon
• 10 pcs dried mushrooms (soaked and sliced)(keep mushroom water for braising sauce)
• 200 gm minced beef (of any other minced meat of your choice)
• a handful of green vegetables (washed)
• a handful of thinly sliced peppers (deseeded)
• 8 to 10 pcs cherry tomatoes (halved)
• 2 small onions (diced)
• 2 tbsp cooking oil
• pinch of toasted sesame (optional)

Seasonings for Braising Sauce (mix all seasonings in a bowl)  : 

• 2 tbsp mirin
• 2 tbsp oyster sauce . 
• 2 tbsp dark soy sauce
• 2 tsp sugar
• 1 to 1.5 cup mushroom water (used to pre-soak dried mushroom earlier)

Method : 

1. Heat cooking oil in pan. High heat.
2. Add onions and mushrooms. Stir fry for 2 minutes.
3. Add minced meat. Stir fry for 1 minute.
4. Fold in mushroom water and braising sauce mixture. Stir well and allow to simmer for 1 minute.
5. Turn to medium heat. Add udon. Use a pair of chopsticks to loosen udon. 
6. Add green vegetables and cherry tomatoes. Cover with lid and allow to simmer for 1 minute.
7. Turn off heat. Add sliced peppers. Cover with lid and allow to simmer for another 1 to 2 minutes using residual heat. 
8. Sprinkle toasted sesame atop.
9. Dish out and serve whilst hot.

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Chicken & Pork Satay (Chicken Rice Paste Marinade)

* in collaboration with Dancing Chef for Hainanese Chicken Rice Paste

I do not know if anyone else encounter the same problem as me....as my parents age (they are very old now :)), 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 Chicken & Pork Satay is one of which 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.

#DancingChef

Ingredients for Satay Meats (yield about 30 sticks chicken & 30 sticks pork) :

• 1/2 packet Dancing Chef Hainanese Chicken Rice Paste for Chicken
• 1/2 packet Dancing Chef Hainanese Chicken Rice Paste for Pork
• 800g boneless chicken thing meat (cleaned and cut to strips)
• 600g pork belly meat (cleaned and cut to strips)
• 1/2 to 1 tsp sugar for chicken (or to taste)
• 1/2 to 1 tsp sugar for pork (or to taste)
• Cooking oil to grease the pan

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Use a food mallet to tenderise meats if necessary.
2. Add seasonings and meats into 2 bowls respectively (1 bowl for chicken and 1 bowl for pork)
3. Marinade all meats in chiller for 1 hour. 
4. Meanwhile, use a brush to oil bamboo skewers
5. Before cook, remove meats from chiller.
6. Skew all meats with bamboo sticks.
7. Turn on medium heat. Brush cooking oil to grease grill pan.
8. Grill meat skewers on grill pan. Brush oil onto meats occasionally until fully cooked and meat caramelised nicely.
9. Serve whilst hot with or without sauce(s).

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Salmon Otak-Otak 三文鱼窝咑

* in collaboration with the NEW Knorr SavorRich Chicken Concentrated Seasoning

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 Salmon Otak-Otak 三文鱼窝咑 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?

#KnorrSG, @Knorr Singapore

Ingredients (enough for 4 to 8 pax as a side dish) :

• 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)
• bamboo picks (to fasten banana leaves into holding cups)
• 400 gm shredded salmon (or salmon fillet, cut into 4 pcs to fit into banana leaf cups)

Ingredients for Spicy Paste :

• 3 pcs red chilies (deseeded and sliced)
• 2 pcs chili padi (deseeded and sliced)
• 2 stalks lemon grass (thinly sliced)
• 5 cloves garlic (diced)
• 5 pcs candlenuts
• 1 large red onion (diced)
• 1-inch galangal (chopped)
• 1-inch tumeric (chopped)
• 8 pcs kaffir lime leaves (remove spine and finely chopped)

Seasoning Ingredients :

• 1 tbsp Knorr SavoRich Chicken Concentrated Seasoning (or to taste)
• 1/2 to 1 tsp sugar (or to taste)
• Juice from 1 Thai green lime
• 100 gm coconut cream
• 2 beaten eggs

Method :

1. Make 4 banana leaf cups (using 2 pcs of banana leaves each). Fasten cups with bamboo picks.
2. Blend all Spicy Paste ingredients with food processor then combine all seasoning ingredients. Mix well.
3. Spoon in 1 to 2 tbsp spicy mixture to the base of each banana leaf cup. 
4. Place 100 gm shredded salmon into each banana leaf cup. 
5. Spoon in the remainder spicy mixture till the salmon in all 4 banana leaf cups have just been nicely covered. 
6. Send all 4 cups to steam for about 15 minutes. 
7. 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.

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Epok-Epok Sardines (Petite Sardine Puffs)

* in collaboration with Ayam Brand Sardines (Extra Virgin Olive Oil)

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 Epok-Epok Sardines (Petite Sardine Puffs), to me, are a perfect size as each can be eaten in 2 to 3 bites. Just nice!

This Epok-Epok Sardines (Petite Sardine Puffs) 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!


#Confirmcanlah

Ingredients for Sardine Fillings :

• 2 cans Ayam Brand EVOO Sardine (120 gm each)
• 1 large onion (diced)
• 5 cloves garlic (minced)
• 2 red chillies (deseeded and finely chopped)
• 5 pcs curry leaves (finely chopped)(optional)
• 2 to 3 tbsp curry powder (or to taste) 
• 1/2 tsp cumin powder
• 1 tsp chilli powder (optional)
• 1 tsp sugar
• 1 to 2 tbsp lime juice (or to taste) 
• salt & pepper (to taste)
• cooking oil (for deep frying)

Method :

1. In a skillet/pan, heat a little EVOO (Extra Virgin Olive Oil) from sardines can. Fry onions, garlic and chillies till aromatic. 
2. Add all seasonings and spices. Quick stir fry. 
3. Turn to low heat and add sardines. Mash them into the aromatic mixture. 
4. Taste test with sugar, lime juice, salt & pepper. Stir well.
5. Turn off heat and set sardines fillings aside to cool down.

Ingredients for Pastry (yield 18 pcs using 7.5 cm diameter round mould) :

• 1.5 cup plain flour
• 5 tbsp butter (slightly chilled)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup water

Method :

1. In a large bowl, use hands to mix flour with butter, salt and baking powder evenly till crumbly. 
2. Add water bit by bit into dough till your desired texture (not too sticky for wrapping). Do not over knead.
3. Allow dough to rest for 15 minutes.
4. 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. 

Finishing Touch :

1. Drain excess oil from sardine fillings. 
2. Spoon the sardine fillings onto the centre of the round pastry. 
3. Seal by folding the pastry in half, press the edges and crimp/flute in even patterns.
4. When ready, heat cooking oil in saucepan/pot at medium heat.
5. Deep fry the sardine puffs till golden brown.
6. Drain on kitchen paper towels before serve. 

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