Category Archives: Uncategorized

Claypot Prawns and Vermicelli (Goong Ob Woon Sen)

Standard
Claypot Prawns and Vermicelli (Goong Ob Woon Sen)

I learnt about this Thai dish from a Thai friend who cooked it for me in her home, and had constant cravings for it! Found this rather decent recipe from rachelcooksthai and would love to recreate it again.

Makes 3-4 servings

INGREDIENTS

INSTRUCTIONS

  1. Soak the woonsen noodles in warm water for ~10 minutes while you prepare the other ingredients.
  2. Make your spice paste by pounding the garlic, ginger, black peppercorns, and cilantro roots together in a mortar and pestle. Add the peppercorns last so that they are coarsely broken.
  3. Make your soy sauce mixture by combining the oyster sauce, soy sauces, sesame oil, and water.
  4. Assemble your clay pot as shown above (from bottom to top: bacon pieces, a few thin slices of ginger, the spice paste, soaked woonsen noodles, shrimp, soy sauce mixture, and Chinese celery).
  5. Place on stove top with a heat diffuser and cook over medium-high heat for 20 minutes. Note: If you prefer the vegetables to still be a little crisp (like I do), add them in with 5 minutes left to cook.
  6. Once the clay pot is done, mix all ingredients together and enjoy!
Advertisements

Prawn Aglio Olio

Standard
Prawn Aglio Olio

I think I’ve finally formulated a wonderful recipe for this.

This is my own creation! Here goes!

Serves 4

Ingredients

Half a packet of San Remo spaghetti

12 prawns

4 tbsp good quality extra virgin olive oil

2 tbsp chopped shallots

2 tbsp chopped garlic

Salt

Pepper

Red Pepper chilli flakes

1 cut chilli padi

  1. Cook spaghetti according to instructions, I add more salt and remove it from heat at around 5 mins. Reserve the leftover boiling water.
  2. Heat up 2 tbsp of extra virgin olive oil with high heat and place prawns into pan. Sprinkle salt and pepper and flip the prawns and repeat with salt and pepper on the other side. Remove from pan once done.
  3. Add the last 2 tbsp of extra virgin olive oil into pan and stir fry shallots and garlic till fragrant and a little crisp and brown.
  4. Add spaghetti into pan and toss to mix. Add around 1 cup of reserved pasta water to the pan and let it boil and evaporate, all the while tossing the spaghetti.
  5. Add prawns, chilli flakes and chilli padi and toss everything together.

Dried Oysters with Black Moss (Ho See Fatt Choy)

Standard

I’ve loved this dish since young but have only had it during Chinese New Year. This year, I decided to be adventurous and cooked two dishes, and this was one of them. I cooked this and it was wildly popular at my family’s gathering! Got the recipe from thewoksoflife.com.

  • 12 dried oysters
  • 1 ounce of dried moss (fat choy)
  • 12 large dried shiitake mushrooms (not all families add this, so they’re completely optional!)
  • 1 teaspoon organic chicken base or 2 ounces of chicken fat
  • 1 tablespoon canola or vegetable oil
  • 5 slices ginger, ¼-inch thick and smashed with a cleaver
  • 2 scallions, white portions smashed with a cleaver and green portions cut into 2-inch pieces
  • 1 tablespoon Shaoxing wine
  • 2 cups chicken stock
  • 1/2 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 small head of baby romaine lettuce or iceberg lettuce

1. Soak the dried oysters in cold water for 15 minutes, and rinse them well to ensure any and all sand has been rinsed off. Set aside.

2. Soak the black moss in cold water for 15 minutes. Swish it around a bit to loosen any dirt or particles. Remove by hand and discard the water. Repeat the process once more before transferring the moss to a colander to drain.

3. Soak the dried mushrooms in hot water for at least 90 minutes. You may need to soak them longer if the mushrooms are large and meaty. Soaking overnight is recommended. Once the mushrooms are rehydrated, give them a final rinse and squeeze them gently to remove excess water. Cut off the stems and discard them.

4. If using the chicken fat, render it in a pot over medium heat until the fat is a little crispy. A clay pot or earthen pot is nice for stewing and presentation! If not using the chicken fat, heat the pot over medium high heat. Add 1 tablespoon of canola oil, the chicken base, smashed ginger slices and scallion whites, and brown them until caramelized (about 1 minute).

5. Add the mushrooms, and stir fry for another minute.

6. Add the oysters and continue stir-frying for another minute. Add the Shaoxing wine and, after a quick stir, add the chicken stock, sugar, soy sauce, and oyster sauce.

7. Stir everything together. Next, add the fat choy and gently stir it in without breaking it up, so it’s submerged in the liquid. Cover, reduce the heat to medium low, and let simmer for 20 minutes.

8. Line a large deep serving plate with hand-torn romaine or iceberg lettuce or you can carefully work in fresh stir-fried lettuce to the bottom of your clay or earthen cooking pot and serve it right in the vessel. Uncover your simmering pot and increase the heat to reduce the sauce until most of the standing liquid is no longer visible. Stir in the green portion of the scallions, and spoon the mixture over the top of the lettuce. Try to place the dried oysters and mushrooms on the top where they are visible, and serve hot!

Braised Pork Belly with Mushrooms and Eggs

Standard

I got this recipe from one of my favourite cooking sites.. noobcook.com!

INGREDIENTS:

  • 8 dried Chinese mushrooms
  • 4 eggs
  • 1 tbsp cooking oil
  • 500 grams pork belly
  • 1.5 tbsp dark soy sauce
  • 800 ml water add water (a little at a time) whenever the stew is drying out
  • spring onions or coriander garnishing
  • 1-2 piece of fried beancurd (tau kwa/豆干) quartered

(A) Aromatics and Seasonings

  • 1.5 tbsp dark soy sauce
  • 1 cinnamon stick (桂皮)
  • 1 star anise (八角)
  • 4 cloves (丁香)
  • 1/2 tsp Chinese 5-spice powder (五香粉)
  • 1.5 bulbs garlic separated into individual cloves (no need to peel)
  • 1 tsp rock sugar optional; omit if you don’t like the stew sweet
  • dashes of white pepper powder to taste

DIRECTIONS:

  1. Prep mushrooms. Soak dry mushrooms in small bowl of hot water until puffy, then drain water. Squeeze out the water from mushrooms and trim away stems. Set aside the mushroom caps.
  2. Prepare 80% cooked hard boiled eggs. To do that, place eggs in saucepan of cold water (enough water to cover eggs one layer). Bring to a boil for about 2 minutes, turn off the stove and cover with lid for about 7 minutes (for 100% hard boiled eggs, it’s about 10 minutes). Rinse the eggs with cold water until eggs are cooled. Peel when cool enough to handle. Set aside.
  3. Brown the meat. Heat oil in casserole (wok, claypot or deep pot). Brown pork belly on both sides on medium heat. Add 1.5 tbsp dark soy sauce on both sides of browned pork belly.
  4. Make the stew. In a large stew pot, add water, aromatics (A) and mushrooms. Bring to a boil, then lower heat to a simmer (with lid partially closed) for about an hour, or until the meat is tender.
  5. Add protein and serve. During the last 10 minutes of simmering, add eggs and tau kwa. To serve, slice pork belly to smaller, bite-sized pieces. Serve with rice or steamed buns. Garnish with spring onions or coriander.

Some personal notes:

  • I used lean pork as well.
  • I used more rock sugar as it was hard to break and also I prefer a sweeter braised taste anyway.
  • I used the water from soaking the mushrooms instead of just plain water.

Hungarian Mushroom Soup

Standard

Really great reviews on allrecipes.com so I just had to repost it here to try later. I got it from here.

Ingredients

Directions

  • Prep 15 m

  • Cook 35 m

  • Ready In 50 m                                   Serves 6

  1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Bee Hoon (first attempt)

Standard

I found a recipe for bee hoon while browsing news articles on The Straits Times one day and since I had never attempted to cook this very popular dish before, I thought why not? So here’s the recipe along with some tweaks. 

  • INGREDIENTS

    •One 397g can of pork leg with mushrooms

    •One 397g can of stewed pork

    •400g beehoon (rice vermicelli)

    •6 to 8 cloves garlic 1 small head green cabbage, about 500g

    •3 small carrots, about 300g in total

    •4 to 5 large red chillies

    •100g scallions

    •2 Tbs cooking oil

    •2 Tbs oyster sauce

    •120g cooked chestnuts

    •White pepper to taste

    •Salt or light soya sauce to taste

    •Fried shallots for garnish (optional)

    •Sambal belacan for serving (optional)

  • METHOD

    1. The night before cooking the dish, place the cans of pig trotter and stewed pork in the refrigerator.

    2. The next day, place the beehoon in a large mixing bowl and cover with room-temperature tap water. Make sure the noodles are submerged and let soak for 30 minutes while you prepare the rest of the ingredients.

    3. Peel the garlic and chop finely.

    4. Remove the outer leaves of the cabbage, cut the head of cabbage in half. Cut out and discard the root. Cut into strips about 0.5cm wide. Peel the carrots, slice crosswise on the diagonal. Stack the slices and cut into thin strips.

    5. Slice the chillies thinly crosswise on the diagonal. Cut off and discard the roots of the scallions. Cut the scallions crosswise into 4- to 5cm-long pieces.

    6. Remove the cans of pork from the refrigerator, open them and, using a teaspoon, scoop out the white, solidified fat that has risen to the top. Drain the beehoon.

    7. Place a wok or large frying pan over medium high heat. Add the cooking oil. When it is hot, add the carrots and stir-fry about one minute. Add the garlic and stir-fry about 30 seconds or until fragrant, but not burnt. Add the cabbage, stir well to mix with the carrots and garlic. Add the oyster sauce and stir-fry until the cabbage is completely wilted.

    8. Scoop the pork into the wok with a spoon, let cook until the jellied stock melts. Add the chestnuts and stir well. Add white pepper to taste.

    9. When the mixture comes to a boil, add the drained beehoon to the wok and mix well with the other ingredients using a pair of cooking chopsticks or tongs. Cook until the beehoon has soaked up the liquid. If the noodles seem dry, add a little water or chicken stock. Have a taste and add salt or light soya sauce if needed.

    10. Add the sliced chillies and scallions, mix well and cook another two to three minutes. Transfer into a large serving bowl or claypot. Sprinkle fried shallots (if using) over the noodles. Serve immediately with belacan (if using).

    Serves six to eight

Hong Kong Style Steamed Fish

Standard

I have days where I miss food from my childhood. This is one of those classic dishes that my mom would cook when I was younger. At least after trying out the recipe, it brought me back to my childhood =)

Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Author: Adapted from Annielicious Food
Serves: 2
Ingredients
  • 1″ (2.5cm) thick Fresh Cod Fish Steak
  • 2 slices Ginger
  • a dash of White Pepper
Sauce
  • 1 tablespoon Light Soy Sauce
  • 1 teaspoon Rock Sugar (or castor sugar)
  • 1 tablespoon Water
  • 1 tablespoon Hsao Xing Wine (cooking rice wine)
Garnishing
  • 3 clove Garlic – finely chopped
  • 1 tablespoon Cooking Oil
  • 1 Spring Onion (green part) – cut into 1″ length, thinly sliced and soaked in ice cold water
Instructions
  1. Clean fish and pat dry. Place ginger in the middle of the steaming dish, and place fish on top the ginger.
  2. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes.
  3. While waiting, heat sauce ingredients in a pot to melt the rock sugar.
  4. In another pan, fry chopped garlic with oil until golden brown.
  5. Check for doneness of fish. When done, remove fish from the steamer and pour away the liquid that condensed on the dish.
  6. Add a dash of white pepper and pour the sauce over the fish.
  7. Pour the hot garlic oil over fish, garnish with golden brown garlic and spring onions. Serve immediately!