Tuesday, December 26, 2006

Soft Sweet 'Porridge' Buns

These sweet buns are the softest I have made and can be eaten with or without fillings.
I made them for Redneck's extended family on Christmas and received glowing reviews.

Sweet water roax soft bun
Makes 18 buns

Ingredients for Starter Dough
32g bread flour
165g water

Method for Starter dough
1. Heat water to 65C and mix in the breadflour.
2. Stir till the flour dissolves
3. Let it cool completely before using.
4. Can be left in the fridge for 1-2 days.

Wednesday, December 20, 2006

Glazed Ham on the Bone

Glazing a ham is not difficult. Different combinations of juices, sauces and spreads can be suitably combined to produce an incredibly tasty ham that looks and taste sensational.

5kg cooked ham on the bone

Glaze, mix together
5 Tbsp brown sugar
2 Tbsp sweet
fruit chutney
4 Tbsp rum
1 tsp cinnamon
2 Tbsp maltose

For decoration
pineapple slices

Wednesday, December 13, 2006

Rolled Rib Roast

Mr Redneck is very good at cooking roast and this meal is a fine example. The outer layer is the best but most unhealthy part of the meat. This rolled rib roast does not involve hours of preparation or marinating.

1 kg beef rolled rib roast

onions (cut to small pieces)
garlic (cut to small pieces)
dry or fresh mixed herbs
sweet fruit chutney
soy sauce

cornflour for dusting

Friday, December 01, 2006

Plum Sauce Roast Chicken

We love plum sauce. We use a lot of it for dipping or for marinating. This plum sauce roast chicken is another favourite easy and simple dish.

1.3 kg whole chicken
3 Tbsp sugar
3 pcs cloves
1 pc star anise
1 pc cinnamon stick

Monday, November 20, 2006

Kerisik Rendang ~ Spicy Coconut Beef

I find this method of cooking rendang easier and healthier with less cholestrol as no coconut milk is used, only fried dessicated or fresh coconut making the whole dish very aromatic.

1 kg rump steak - cut into cubes
2 cups water

B - grind finely
1 Tbsp Baba chilli powder
3 large red onion
4 garlic
3 stalk lemon grass
1 " ginger
2 candlenut - optional

Monday, November 13, 2006

Strawberry Jam Doughnut Muffin

A deliciously light, jam filled muffin. I prefer the healthier version and did not make the topping. This is a recipe from Nigella's How to be a domestic goddess.

Make 7 muffins

125ml milk
85ml veg oil
1 egg
½ tsp vanilla essence
200g flour
2tsp baking powder
100g caster sugar
strawberry jam

Saturday, November 04, 2006

Mee Rebus ~ spicy sweet potato gravy noodle

Mee Rebus is a noodle dish with a spicy kumara gravy garnished with a topping of eggs, tau pok, fried onions, fried shrimp and a slice of lime.

Once you have cooked the gravy assembling the meal is easy.

Mee Rebus
Paste (grind together)
1" galangal
1" ginger
8 medium red onions
4 cloves garlic
2 tsp belacan
3 Tbsp soy bean paste
2 Tbsp coriander powder
1 Tbsp Baba chilli powder
1 tsp cumin powder
1 tsp tumeric powder

Sunday, October 29, 2006

Kum Heong Kai ~ Golden Spicy Fragrant Chicken

A relatively simple recipe with very few ingredients yet producing a dish with very intense flavour. It is spicy but not 'hot'. This is the healthy version as I prefer not to deep fry the chicken.


6 drumsticks or 1kg chicken, cut to pieces
1 tbsp sugar
2 tbsp light soy sauce

1 tbsp cooking oil
5 garlic cloves, chopped finely
1 tsp coriander seeds or powder
2 sprigs curry leaves
1 tbsp curry powder
Salt to taste

Friday, October 20, 2006

Chow Mai Fun ~ Fried Beehoon

I learn this method of pre-soaking the bee hoon in soya sauce from kc. I find this makes the beehoon tastier and is an easier way to fry beehoon.

Serves 2

250gm bee hoon (rice vermicelli)

Seasoning A
1 tsp dark soya sauce
2 Tbsp light soya sauce
1 tsp sesame oil
100ml water

Thursday, October 12, 2006

Beef stir fry with Spring Onions

I had some snitzel in my freezer that I wanted to use up, so decided to do this very simple yet delicious dish of beef, stir fried with oyster sauce and spring onions. Very versatile as far as ingredients goes. The beef have to be stir fried very quickly on a high fire to prevent it from stewing and turning chewy.

500gm beef snitzel, cut to thin strips

¼ tsp salt
1 tsp soy sauce
1 tsp cornflour
dash of black pepper

Friday, October 06, 2006

Devil Chicken

This devil chicken is very fragrant, rich in flavour and use commonly available ingredients. A delicious easy to prepare chicken dish that goes very well with bread or rice.

1½ kg chicken pieces
1½ Tbsp tumeric powder
1½ tsp salt
1 onion, quartered
1 tomato, quartered

Friday, September 29, 2006

Chee Cheong Fun with Thim Jeong ~ Steam Rice Rolls w' Sweet Sauce

I was not happy with the result of my last attempt at making chee cheong fun. Trying to scrape and roll it from the cloth was tedious. Hence the long break since my last trial.

Armed with tips from kc members, this time I got better results and was more successful by using a plate to steam the batter. The chee cheong fun turned out thinner and much smoother.

Makes 500gm

150g rice flour
1½ Tbsp Wheat starch flour
2 Tbsp Corn flour
1 Tbsp Oil
450ml Water
½ tsp Salt

Wednesday, September 13, 2006

Teochew Spiral Yam Mooncake

Teochew spiral yam mooncake
All my life I have only ever eaten the traditional mooncake - those with lotus paste or with mixed nuts inside. So it was with wonder that I saw forum members post photos of teochew spiral yam mooncake.

It appears to have been made popular by the chef from Crown Prince Hotel in Singapore, these Teochew yam mooncakes come in a flaky spiral crusty skin. Yam is always used as the filling instead of the more common lotus paste. That's probably because Teochews like yam desserts, especially the famous "or-nee" (yam paste with gingko nuts).

Tuesday, September 12, 2006

Banana Walnut Cupcake

This recipe posted by MamaC at kc is actually a banana bread but I have baked it as cupcakes. As always I prefer baking as cupcakes as they are faster to bake and no slicing is required when serving. The cupcakes has a nice banana fragrance and a lovely texture. Currently this is my favourite banana cake.

Makes 12 muffins

3 bananas, mashed
150 gm sugar
¾ cup vegetable oil (150 gm)
2 eggs
2 tsp vanilla

Tuesday, September 05, 2006

Beef & Prune Casserole

This beef and prune casserole dish originated from the south of France. The casserole has a rich gravy and goes very well with either mashed potatoes, rice or noodles. Helena shared this recipe from Margaret Fulton : A Passionate Cook.

Serves 6

2 ½ cups (625ml) beef stock
10 preserved prunes
1 kg rump, chuck or blade bone steak
2 Tbsp plain flour, seasoned with salt and pepper
2 Tbsp oil
1 Tbsp tomato paste
2 bay leaves
2 ripe tomatoes, skinned, quartered and seeded

Wednesday, August 30, 2006

Stuffed Leg of Lamb

The finished meal - Stuffed leg of lamb with peas and baked potatoes.

It was the Rednecks time to cook and the missus suggested that we have roast leg of lamb - suddenly I had a ‘Jamie Oliver Moment’. Why not de-bone and stuff the leg for a change? Sounded like a good idea at the time and as I had not made stuffing before, a quick browse through the New Zealanders cooking Bible ‘The Edmonds Cook Book’ was undertaken to confirm the ingredients required.

As we were out of breadcrumbs Mrs. Redneck quickly made a white loaf in the bread maker which, after cooling, was chopped up in the food processor to make the necessary crumbs.

I thought I could de-bone the lamb leaving a neat cavity in which to place the stuffing mixture – ha ha very funny. When you look at a lamb leg it appears that the bone is fairly straight – it goes in one end and out the other. Boy how wrong can I be. The unseen section of bone has all sorts of knobbly bits attached making it almost impossible for an amateur butcher to neatly carve out so I decided to split the whole thing down the middle, hack out the bone, stuff, then tie the whole thing back together with string. When you think of it, the knobbly bits would be required to hold the lambs leg muscles in place otherwise they would be walking around the paddocks with their thighs around their ankles – a bit like kids walking around school with the socks down!

Thursday, August 24, 2006

Homemade Kon Loh Char Siew Meen ~ Bbq Pork Noodle with spinach

This is our favourite noodle meal which we have at least once a week. The char siew (bbq pork) is premade and frozen. All that is required is make the noodle which is easy if you have a pasta machine with a sharp cutter. The fresh noodle is very silky smooth.

Serves 2

1 tsp oil
1 tsp yuen chan dark sauce (see
1 tsp soy sauce

Thursday, August 17, 2006

Fried Curry Flounder

The flounder is lightly seasoned with salt and curry powder and fried with a little oil. Simple way of cooking fish. The flounder requires little cooking time as it is a slim fish.


2 flounders
3 tsp Baba fish curry powder
1 tsp salt

cornflour for dusting
3 Tbsp oil

Saturday, August 12, 2006

Peking Roast Duck

My Peking Duck straight out of the oven ready for Mrs. Redneck and her chopper!

Chinese roast duck (or Peking duck) is one of my all-time favourite Chinese dishes and has become a regular item on the Redneck’s menu for the last 8 years or so. At least once a month, we would purchase duck as a take-away from our local Chinese Restaurant until one day, shock, horror, we discovered that the place had closed down and was replaced by a Laundromat. The thought of travelling long distances in the evening just to get a take-away did not appeal so we decided to cook our own. Fortunately at about the same time reasonable priced frozen duck became available in local stores (they were as hard to find as ducks teeth prior to this).

The recipe I use is a bit of a “work in progress” as it is constantly being refined and improved, when I am happy with it I will post the recipe. We in fact have two recipes, mine and Mrs. Rednecks and the “jury is out” as to which is the best. My version has crispier skin which is vital for a good Peking duck while hers is easier to prepare, but as previously mentioned some more trials are required as the missus wants me to marinate the thing overnight to provide a better flavour and I want to cook longer for a crispier skin. Both recipes use an airbed pump and a ball-inflating needle to force air between the ducks skin and fat which helps the crisping process – a bit messy but worth it. The cooking time and oven temperature is critical as the duck burns easily due to the sweet marinade. My very first effort was rather dark (read black!) – The skin was nice and crispy though!

Half of the duck chopped-up by the missus ready for serving (the rest goes to the freezer).

ETA : Recipe available here

Tuesday, August 08, 2006

Lemon Chicken

This lemon chicken is refreshing with a lovely tangy flavour. The lemon sauce is lemony without being overly sweet.

6 pcs drumstick

1 Tbsp chinese cooking wine
1½ Tbsp light soya sauce
1 egg yolk (optional)

Thursday, August 03, 2006

Hot n Sour Ribs

hot and sour spareribs

This hot n sour spare ribs have to be our favourite pork dish. The pork ribs are marinated and deep fried and delicious eaten with or without the sauce.

The sauce can be poured onto the ribs or used for dipping. I have used a different type of chilli sauce and it came out hot and spicy.

Tuesday, August 01, 2006

Tandoori Chicken

Tandoori chicken, another favourite roast where the oven does all the cooking. I have tried it with chicken pieces and whole chicken and they are both turned out to equally good.

tandoori chicken
1½ kg chicken

Thursday, July 27, 2006

Easy Prawns in Dark Sauce

These prawns are cooked simply with only a few ingredients bringing out the full sweetness and flavour of the prawns.

12 raw prawns (remove shell and de-vein)
1 red chilli , sliced
2 Tbsp fried onions
2 Tbsp oil
1 Tbsp dark soya sauce
100ml water

Friday, July 21, 2006

Char Siew ~ Bbq Pork

I have tried making char siew from various recipes but this recipe posted by cwl at kc was unusual in that it uses tomato sauce and nam yue. The char siew were really good.

char siu
1½ kg pork belly, cut into thick strips

Tuesday, July 18, 2006

Crispy Skin Roast Chicken

Ever since we bought a small convection oven, I love roasting chicken as this oven does such a good job. This is a chinese style roast chicken with a very crispy skin and is full of flavour. I have used the rotisserie for this recipe.

crispy skin roast chicken
1 whole chicken about 1.5 kg

2 tsp 5 spice powder
2 tsp sugar
1 tsp salt

Friday, July 14, 2006

Ayam Percik ~ Spicy Bbq Chicken

Ayam percik a popular Malay dish is acually chicken marinated with spicy coconut gravy and cooked traditionally over a charcoal fire. I first had this dish at a pasar malam (night market) in Malaysia, the smell and taste was just superb. I have adapted this recipe from jam at kc to suit the availability of ingredients available here.

ayam percik
1½ kg whole chicken, cut into 4 pieces

1 tsp Baba chilli powder or 10 dried chilli
1½ big onion or 10 shallots
3 garlic
1 lemon grass , slice thinly (use the bottom part only, about 6-7 inches)
2 cm ginger or ½ tsp ginger powder
2 cm fresh tumeric or ½ tsp tumeric powder
2 cm galagal (blue ginger)
1 Tbsp meat curry powder

Tuesday, July 11, 2006

Ma Fah ~Crispy Twistie Biscuits

'Ma Fah' biscuits are my childhood favourite. The biscuit are hard and crunchy. The slightly fatter biscuits are not as hard as the thinner ones.

ma fah ~ chinese crispy twistie biscuits
1 cup flour
¼ cup powdered sugar
1/8 tsp salt
¼ tsp baking soda

½ egg
2 Tbsp egg or water (if required)

Saturday, July 08, 2006

Banana and Blueberry Muffins

I have made these banana and blueberry muffins several times and they have always come out consistently good. I am actually quite pleased with them, they look like shop ones. They are quick and easy to make.

Fresh out of the oven, the top of the muffins have a very nice crust. I am usually not good at making muffins but have to say these muffins are fool proof and most important, not dense.

banana and blueberry muffin
1 cup (150g) self raising flour
½ cup (75g) wholemeal flour
½ tsp baking powder
½ tsp bicarbonate of soda
pinch of salt

Thursday, July 06, 2006

Hoisin Nutty Roast Chicken

This chicken is another good variation for a chinese style roast chicken. It is full of flavour with a bit of sweetness and a slight nutty flavour. An easy meal as the oven does all the work.

6 chicken drumsticks

½ tsp black pepper
1½ Tbsp hoi sin sauce
½ Tbsp ground bean sauce (tauchu)
½ Tbsp peanut butter
½ Tbsp oyster sauce
1 Tbsp sugar
2 tsp soya sauce
½ tsp sesame oil
½ Tbsp minced garlic

Monday, July 03, 2006

Yee Chai Pang {Spiral Ear Biscuit}

The spiral ear biscuit bring back a feeling of nostalgia. As a child, I remember yee chai pang (as they are known in cantonese) being an all time favourite. The biscuit is savoury in taste, not hard but very crunchy and is also very moreish.

yee chai paeng
Makes : 48 biscuits

175g plain flour
1/8 tsp bicarbonate of soda
1/8 tsp Chinese five spice powder
1/4 tsp pepper
1/3 tsp salt
25g castor sugar

Thursday, June 29, 2006

Black Snapper in Sweet & Sour Sauce

I quite like this version of sweet sour sauce which was posted by coxiella at kc. It has just the right balance without any one ingredient being too overpowering.

This recipe does not use cornflour or any thickener, so the sweet sour sauce is not as gooey as the more common sweet sour sauce. When poured on the fish it has the right consistency.

½ kg whole fish or fish fillet
2 Tbsp Oil

Monday, June 26, 2006

Jing Du Pork

The recipe for Jing Du Pork was adapted from Tham Yui Kai's Suggestions by toon. The sauce gives the pork the sweet and slightly spicy flavour.

jing du pork
300gm pork soft bones or pork loin, cut into bite size

½ tsp sugar
½ Tbsp light soya sauce
¼ tsp dark soya sauce
½ tsp sesame oil
¼ tsp five-spice powder
¼ tbsp Worcestershire sauce
Dash of pepper
1 Tbsp cornflour
1 egg
½ tsp apple butter (optional)

Friday, June 23, 2006

Beef Roll with Grand Marnier sauce

This beef roll has to be one of my favourites - easy to prepare and full of intense flavour. It is more of an asian dish but who is to say we can't have a fusion of styles.

beef roll with grand marnier sauce
The beef roll served with fried potatoes, mushroom and with vegies or salad on the side.

2 slices beef schnitzel
½ carrot cut into sticks
4 french, long or butter beans
1 mushroom, cut into thin sticks
¼ capsicum, cut into thin sticks
potato starch or corn flour for dusting

Monday, June 19, 2006

Chicken Soup

On a cold winter day like today with the cold southerly wind blowing and the sun on strike, there's nothing more welcoming than a bowl of hot soup.

I have used chicken drumstick for this chicken soup as there is more meat and I prefer the texture of the drumstick. The chicken meat for this chicken soup is not wasted as it is served as part of the soup

1 kg chicken

Vegetables (cut into big chunks)
3 garlic cloves
2-3 celery stalks
1 small parsnip
3 carrots
3 potatoes
1 bunch of green onions or 1 medium white onion
3-4 springs of parsley.

Thursday, June 15, 2006

Sam Pui Kai ~ 3-cup chicken

The traditional Sam Pui Kai {three cups chicken} uses equal amount of sesame oil, soy sauce and wine. When coxiella of kc cooked a healthier version of sam pui kai which she adapted from Amy Beh @kuali, I jumped at the chance to try it. My whole kitchen smelled wonderful when cooking this dish.

Sam Pui Kai
1 kg chicken, chopped into fairly large pieces
1 Tbsp onion oil
1 Tbsp premium light soy sauce

50 ml sesame oil
1 Tbsp garlic, coarsely chopped
5cm piece ginger, sliced
5–6 stalks spring onions, cut into 4cm lengths
2 fresh red chillies (deseeded)

Saturday, June 10, 2006

Multigrain Wholemeal Loaf

My breadmaker produces 750gm and 1 kg loaf but I only use ingredients for 750g which still produces bread that rises over the pan when baked. All the bread produced from this recipe have been consistently light and fluffy, similar to commercial bread but taste better.

With this multigrain wholemeal bread recipe, you can substitute with your favourite grain. I have used linseed, wholemeal oats and walnuts as they have good nutritional values. This bread is great for toast as well as sandwiches.

multigrain wholemeal loaf

ham and cucumber wholemeal sandwich
Ingredients (for 750 g loaf)
320 ml warm water
1 Tbsp lecithin granules
1½ tsp salt
1½ Tbsp+1 tsp sugar
1 Tbsp+1 tsp milk powder
2¼ tsp surebake yeast

Thursday, June 08, 2006

Bacon Fried Rice

I have cooked this plate of fried rice with bacon, mixed vegetables and eggs. Fried rice is a very versatile dish to cooked and as such I do not have an exact recipe for it. Put in whatever you have in the pantry or freezer. It can be just rice, fried with eggs, vegetables, char siew (bbq pork) or prawns. If you do not have fresh vegetables, frozen stir fry vegetables or peas can be used for a quick and easy fried rice.

Monday, June 05, 2006

Homemade Ng Heong Fun ~ five spice powder

This recipe for homemade five spice powder is quite simple and the ingredients needed are common spices that most of us already have in our pantry. I like to grind my own ng heong fun as I find that it brings out the full flavour in a dish and the whole kitchen smells of beautiful spices. Most of the ready made ones from the shop does not have much fragrance and sometimes does not do a recipe justice.

homemade ng heong fun ~ 5 spice powder
2 tsp szechuan peppercorn
8 star anise
½ tsp ground clove
1 Tbsp ground cinnamon
1 Tbsp ground fennel

Tuesday, May 30, 2006

Sago Pudding with Gula Melaka

I saw a picture of this dessert from irenechin's blog and wanted to try it at once. It looked so inviting and refreshing. A very simple and easy dessert to make as it only involves boiling the sago and putting it into moulds.

sago pudding with gula melaka
Makes : 7 small containers
200g Sago
Water, enough to cover sago

200g Gula Melaka
150ml Water
Coconut Milk to serve

Tuesday, May 23, 2006

Bbq Bacon Jerky

This recipe is based on the style of loong yoke (recipe here) aka bak kwa or ba gua (as they are popularly called in Singapore) or barbecued dried meat except it uses bacon instead of pork. Rusti from kc posted this recipe and it seem an easy way to make a delicious piece of bbq meat that I can also use when making my tomato, onion and bacon loaf. It will definitely be more flavoursome than the ordinary bacon that I have been using. It tasted great eaten with a slice of homemade bread or as a snack.

bbq bacon jerky
1 kg back or shoulder bacon
60g garlic (or use some garlic flakes)

4 Tbsp (approx 150g) honey
200g sugar
2 Tbsp light soya sauce
1 Tbsp sesame oil
2 Tbsp fish sauce
1/4 tsp salt (adjust salt according to how salty your bacon is)
1 Tbsp oyster sauce
250ml water

Monday, May 22, 2006

Kai Chai Paeng ~ Kampar Chicken Biscuit

Kampar is a small town in Malaysia. Among other things, it is famous for its kai chai paeng aka Kampar chicken biscuit (there's no chicken in it !). The biscuit is very crispy, savoury in flavour and has a very distinct fragrance.

When Rusti at kc mentioned she made some, I could hardly contain my excitement, it triggered in me a nostalgia for the biscuit and had to try out the recipe she posted. The aroma was very authentic - smelt exactly like the commercial ones. Every time I open the biscuit tin, the aroma transport me back to the Kampar shop where I use to buy them. If you like kai chai paeng, you have to try the recipe.

kai chai pang
Makes : approx 36 biscuits (between 3" to 4" in diameter)

300g plain flour
1 tsp baking powder
¼ tsp ammonia powder
½ tsp salt
½ Tbsp garlic (minced very finely)
2 pieces nam yue (red fermented beancurd)
1 small egg (lightly beaten)
30g maltose

Saturday, May 20, 2006

Kon Loh Meen ~ Homemade noodle in black sauce

The pasta machine have been neglected lately while I have been intent on improving my skill in making chee cheong fun. Kon Loh Meen is an easy meal for us as all I have to do is make the noodle (recipe for homemade noodle here), everything else is ready made in the freezer.

To go with the noodles are spinach, chinese scallops, pork balls, prawns, char siew, mince pork and garnished with fried onions. Not forgetting the sambals - sambal Lado Mudo (green sambal) and sambal chilli with anchovies.

For char siew mee recipe, please see

Wednesday, May 17, 2006

Black Vinegar Pork Knuckle

I had some pork knuckles in the freezer and needed to get rid of it to clear up some space. Debated on what to do with it and finally decided to cook it with chin kiang vinegar again. The last time I cooked this dish was with spare ribs and it was beautiful. It did not disappoint - full of flavour, sweet and sour and a definite appetite wetter. Some of the pork looks fat but it is more the pork skin all puffed up than anything else. The pork knuckles and gravy tasted like a milder version of 'chu keok chou'.

The recipe for black vinegar pork is here .

I will be cooking up some noodles to go with the gravy tomorrow - can't wait !

Monday, May 15, 2006

Choc Chip Buttermilk Muffins

These cake-like muffins made with buttermilk are soft and moist. I have made these chocolate chip muffins low fat by using lite margarine and low fat milk to make the buttermilk.

choc chip buttermilk muffins
90g unsalted butter, at room temperature
140g sugar
1 egg

190gm all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/2 cup buttermilk
1 1/2 tsp vanilla extract
2 Tbsp sultanas (optional)
choc chips to sprinkle on top

Friday, May 12, 2006

Soft Plain White Loaf

My breadmaker produces 1 kg loaf but I have found that if I use ingredients for a 1 kg loaf, my bread pushes against the lid of the breadmaker. So I only need to use ingredients for 750g but still produces bread that rises over the pan when baked.

All the bread produced from this recipe have been consistently light and fluffy, similar to commercial bread. This recipe for white bread have never failed me and is good for toast or sandwiches.

soft plain white loaf
Ingredients (for 750 g loaf)
310 ml warm water
1½ tsp salt
1½ Tbsp+1 tsp sugar
1 Tbsp lechithin
1 Tbsp+1 tsp milk powder
2¼ tsp surebake yeast (my surebake yeast have bread improver in it)
450gm bread flour

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