Crispy Mashed Tofu

 

 

nonetheless, the tofu was soft and delicious

the potato starch makes the tofu crispy on the outside

and soft and tasty on the inside...yum!

 

Crispy Mashed Tofu - adapted from Wendy

3 pieces Japanese egg tofu

125 gm fish paste

1 large egg

2 rbsp carrot shreds

2 tbsp finely sliced spring onions and parsley ( can use coriander )

2 waterchestnuts, finely diced

1 slice sandwich ham (30 gm) finely diced

1 tbsp cornstarch

1/2 tsp salt and pepper to taste.

Coating

1/2 cup potato starch

Method

1. Mix everything together with a mixer ( or by a hand, but I was laseeee)

2. Line a 7 inch squarre pan with heat safe plastic wrap

3. Pour mixture into lined pan.

4. Steam on medium heat for 8-10 minutes

5 .Let the steamed tofu cool down in the pan.

6. When tofu has totally cooled, lift tofu up from pan and remove from plastic wrap.

7. Cut into cubes or diagonal pieces, whichever way you like.

8. Heat a wok with sufficient oil for frying.

9. Coat tofu pieces with potato starch and deep fry until golden.

10. Drain tofu pieces well and serve with chilli sauce.

http://www.elinluv.com/2013/02/crispy-mashed-tofu-cny-dish.html

 

 

 

 

柠檬迷迭香烤鸡腿 Roast Chicken Leg With Lemon And Rosemary

 

 

柠檬迷迭香烤鸡腿

（出处：紫羅蘭的爱心厨房）

• 鸡全腿 4个
• 洋葱 2颗
• 红萝卜 2条 （切不规则的块状）
• 番茄 2粒
• 黑胡椒碎 适量
• 海盐 适量
• 橄榄油 适量
• 水 1/2杯

腌料：

• 黑胡椒碎 1tsp
• 海盐 1/2tsp
• 柠檬 1颗 （渣汁）
• 迷迭香 2株 （取叶子，稍微切碎）
• 橄榄油 4Tbsp

1. 将鸡腿洗干净抹干，将鸡腌料混合，抹在鸡腿上，腌制1小时或以上。
2. 在烤盘上倒些橄榄油，放入红萝卜，番茄和洋葱，撒上少许盐和黑胡椒，搅拌均匀，渣汁后的柠檬皮不要丢弃，一同放入烤盘，倒入1/2杯水，然后把腌好的鸡腿铺排在蔬菜上面。
3. 将烤炉预热180°C，放入烤盘，用上下火烤40-45分钟即可。烤好后取出烤盘，让鸡休息大约10-15分钟。
4. 将鸡腿和蔬菜排盘，淋上烤盘里的酱汁，即可享用。

Roast Chicken Leg With Lemon And Rosemary

• Chicken leg 4
• Onion 2
• Carrot 2 （cut into small pieces）
• Tomato 2
• Black pepper
• Sea salt
• Olive oil
• Water 1/2 cup

To marinate chicken:

• Black pepper 1tsp
• Sea salt 1/2tsp
• Lemon 1 （get the juice）
• Rosemary 2stalk （chop the leaves into small pieces）
• Olive oil 4Tbsp

1. Clean and dry the chicken leg, and mix with the marinades. Keep in fridge for at least one hour.
2. Put some olive oil on baking pan, arrange in the carrots, tomatoes and onion, spread some sea salt and black pepper, mix well. The lemon used for juice can be put inside too.
3. Pour in 1/2 cup of water and put the chicken leg on top of the vegetables.
4. Roast in preheated oven at 180'C for 40-45 minutes.

http://sze-min.blogspot.sg/2013/02/roast-chicken-leg-with-lemon-and.html

[Stir & Bake] Steamed Mixed Fruitcake 蒸杂果蛋糕

 

 

This is an easy, alcohol free steamed fruit cake. You can just make the cake with a hand whisk or simply a spoon. Cake is soft and moist, tasted the best from day 2 onwards.

Steamed Mixed Fruitcake

Ingredients:
(A)
150g water
100g butter
90g brown sugar

(B)
300g mixed fruits*
Orange zest from 1 orange
*I used 150g raisin, 80h dried apricot, 35g dried cranberries and 25g glace cherries.

(C)
3 eggs (lightly beaten)

(D)
200g plain flour
1½ tsp double action baking powder (normal baking powder is fine)
½ tsp baking soda
½ tsp cinnamon powder

(E)
120g chopped walnut (pre-roasted)

   Method:

1. Cook (A) at low heat until boiling. Add (B), mix well. Set aside to cool down completely.
2. Add (C), mix well. Meanwhile, prepare steamer and start to boil water.
3. Sieve in (D), mix till just incorporated.
4. Fold in (E), mix well.
5. Pour batter into greased and lined pan (I used 20cm round, you can use 23cm round or 20cm square). Steam on high heat for 90 mins (make sure there is enough water in the steamer, if need to add water must only use hot water).

Tips:

Wrap the cover with cloth to prevent water from dripping on the cake if you are not using bamboo steamer.

 

 

http://angelcookbakelove.blogspot.sg/2013/02/stir-bake-steamed-mixed-fruitcake.html

 

 

FRIED NIAN GAO IN MASHED SWEET POTATO

 

FRIED NIAN GAO IN MASHED SWEET POTATO

Recipe sourced from Jane's Corner

Ingredients:350g mashed sweet potato (I used a combination of two types of sweet potato)

80g plain flour,

1 tbsp rice flour

1 tbsp sugar

1/2 tsp salt

200g nian gao, cut into small square pieces

Method:

Combine all the ingredients to form a smooth dough.

 

Divide dough into 12g each. Wrap in nian gao as filling and shape into ball.

 

Coat the balls with flour and deep fry in medium hot oil until golden brown.

Ready to coat in flour and into the deep fryer !

Fry till golden brown

 

 

http://melspantrykitchen.blogspot.sg/2013/03/fried-nian-gao-in-mashed-sweet-potato.html

 

 

 

No-Bake Cheesecake

No-Bake Cheesecake (Printable recipe)
By Christine's Recipes
Prep time: 5 mins
Cook time: 15 mins + 5 hrs for chilling
Yield: one 17.5cm loose-based square tin

Ingredients:

• 110 gm digestive biscuits
• 70 gm butter, melted
• 250 gm cream cheese block
• 50 gm caster sugar
• 1/2 tsp vanilla extract
• 1/2 tsp lemon juice
• 200 ml whipping cream
• fresh mango slices, for garnish

Method:

1. Put the digestive biscuits in a sealed plastic bag. Crush to crumbs with a rolling pin. Transfer the crumbs to a bowl. Pour over the melted butter. Combine well. Place them into the tin and press firmly with the bottom of a cup to create an even layer. You might need a spoon or spatula to help when pressing for the 4 corners of the tin.
2. In a large mixing bowl, beat the cream cheese, sugar, lemon juice and vanilla extract with an electric mixer until smooth.
3. Use another mixing bowl, beat the whipping cream until fluffy and smooth. Stir into the cream cheese mixture and combine well.
4. Spoon the mixture onto the biscuit base. Use a spatula to level the surface. You might like to smooth the top of the cheesecake with the back of a spoon damped with water. Chill in freezer for at least 5 hours, or until completely set. Transfer it into fridge for about 2 hours before serving. Slice into pieces and garnish with fresh mango slices, or any fruits in season.

 

Notes：

• You can use either unsalted or regular butter.
• To get a very smooth surface of your cheesecake, try to use a damped spoon for the final touch, as the cream cheese mixture tends to stick to the spatula.

Read more: http://en.christinesrecipes.com/2013/01/no-bake-cheesecake.html#ixzz2KDuZyNRH

Miso Butter Shrimp

Miso Butter Shrimp Recipe

Servings: 4Prep Time: 10 minutes Cook Time: 5 minutes

Serves 4 as main dish (over rice) or appetizer for 6

Ingredients:

2 tablespoons butter, melted3 teaspoons miso paste (or 1 1/2 tablespoons Miso & Easy)1 tablespoon mirin2 tablespoons sake1 pound raw shrimp, shelled

Directions:

In a large bowl, whisk together the butter, miso, mirin and sake until dissolved. Add in the shrimp and marinate for 10 minutes.

Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for 2 minutes or until cooked through.

Cooking on stove: Heat your grill pan over high heat. Add the shrimp and grill each side for 1 1/2 minutes or until cooked through.

Cooking in oven: Turn your oven to Broil and move the rack to 8" below heating element. Use parchment paper or tin foil on the bottom of baking sheet. Add the shrimp. Broil for 2 minutes each side or until cooked through.
 

 http://steamykitchen.com/23695-miso-butter-shrimp-recipe.html




 

Hae Mee, Prawn Noodle, or Penang Hokkien Noodle

 

Hae Mee, Prawn Noodle, or Penang Hokkien Noodle

Ingredients

Soup Base
20 grams Dried Chilies. cut into smaller pieces, soaked with boiling water, and drained well
6 (about 120 grams) Shallots, peeled and chopped
2 Cloves Garlic, peeled
1 tsp Roasted Belachan (shrimp paste)
4 Tbsp of Peanut Oil
500g Prawns Head and Shells
1.2 kg Chicken Legs and Carcass, blanched and drained
40 to 50 grams Rock Sugar
12 Cups of Water
Sea Salt to taste

Topping
400g Peeled Prawns
2 tsp Chili Powder
300 grams Blanched Water Spinach
250 grams Blanched Bean Sprouts
6 Hard-Boiled Eggs
Fried Shallots
300 grams Cooked Rice Vermicelli (Bee Hoon)

Sambal
16 Dried Chilies, cut into smaller pieces, soaked with boiling water, and drained well
4 Fresh Red Chilies, chopped
3 (60 grams) Shallots, peeled and chopped
½ tsp Roasted Belachan
3 Tbsp Peanut Oil
¼ tsp Sea Salt
2 tsp Sugar

Method:

For the soup base: Blend the chilies, shallots, garlic and belachan (shrimp paste).

Heat a stockpot, with about 3 Tbsp of the oil. Stir in the chili paste, and stir-fry on moderate heat until fragrant. Then mix in the prawn head and shells and turn up the heat to high. Once the prawn head and shells are coated with the chili paste, add in the chicken legs, carcass, and rock sugar. Continue to stir for another 5 minutes. Add the water and bring it to a boil. Lower the heat and simmer for about 45 minutes to an hour.

While, the prawn soup base is simmering, blend together the chilies, shallots, and belachan. Then heat up a small pan, add the peanut oil and cook the sambal until fragrant, season with sea salt and sugar.

In another pan over moderate heat, add about 1 tablespoon of oil, prawns and chili powder. Stir-fry briefly until the prawns are cooked.

When you have prepare the rest of the ingredients. Strain the soup base into a clean pot. Bring it to a boil again, season with sea salt and sugar, if necessary.

To serve the Hae Mee: Place a portion of rice vermicelli, water spinach, bean sprouts, prawns and egg in a bowl. Ladle the hot stock and sprinkle with deep fried shallots and served immediately.

 

http://www.seasaltwithfood.com/2013/02/hae-mee-prawn-noodle-or-penang-hokkien.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Seasaltwithfood+%28Seasaltwithfood%29