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.
Ingredients
1½ kg pork belly, cut into thick strips
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.
1 whole chicken about 1.5 kg
Seasoning
2 tsp 5 spice powder
2 tsp sugar
1 tsp salt
pepper
Ingredients
½ kg whole fish or fish fillet
salt
2 Tbsp Oil
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.
The beef roll served with fried potatoes, mushroom and with vegies or salad on the side.
Ingredients
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
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.
Ingredients
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.
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.
Ingredients
2 tsp szechuan peppercorn
8 star anise
½ tsp ground clove
1 Tbsp ground cinnamon
1 Tbsp ground fennel
Makes : 7 small containers
Ingredients
200g Sago
Water, enough to cover sago
200g Gula Melaka
150ml Water
Coconut Milk to serve
Ingredients
1 kg back or shoulder bacon
60g garlic (or use some garlic flakes)
Marinade:
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
For char siew mee recipe, please see here
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'. 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.
Ingredients
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
Ingredients
225g flour or cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
85g unsalted butter, cut into pieces
160g sugar
2 eggs, beaten
Ingredients
1 chicken 1½ kg
1 Tbsp honey
1 Tbsp hoisin sauce
Marinate:
2 tsp hoisin sauce
1 tsp salt
Hainanese chicken....
Ingredients for Hainanese Chicken
1 chicken (about 1.5kg)
1 inch young ginger
1 tsp mince garlic
enough boiling water to cover the chicken
1 tbsp sesame oil
1 tbsp soy sauce
These spare ribs cooked with a combination of black vinegar and sugar were finger licking good. The vinegar used did not overpower the flavours of the dish.
after steaming.....
8. Leave to cool and chill, uncovered, in the fridge overnight to set and dry out a little.
9. Slice into thin slices, about 1 mm, with a sharp knife or with a manual vegetable slicer. Lay out on trays and dry in the sun until thoroughly dried.
cut and laid out to dry.....
10. Deep fry in hot oil until it expands. Store in airtight containers.
Notes
1) Mixing with boiling water partially "cooks" the dough and helps to reduce the steaming time quite considerably.
2) Depending on how wet your prawn paste is you may need to add more or less water. DO NOT add more taipoca flour.
3) Make sure the prawn paste is absolutely smooth.
4) The dried crackers can be stored in airtight containers for 1 -2 years, in the freezer even longer. Sun them again for a day before deep frying.
Recipe by : Chips @kitchencaper (adapted)
A very rich and strong flavoured dish. A slice of yam is sandwiched with pork and steamed. 
Ingredients
600 gm pork belly (ng far nam)
600 gm yam (taro)
black soy sauce
2 Tbsp oil
1-2 star anise (pat kok)
Spicy salami, capsicum and olives...
Salami, pineapple, capsicum and olives...
pre-made and frozen for later.....
Ingredients
200ml Warm Water
1 tsp Salt
1 Tbsp + 1 tsp Olive Oil
375g Bread Flour
2 tsp Yeast
Method
1. Place ingredients into the bread pan according to your breadmaker instructions
2. Setting : Dough
3. Divide and roll dough on a lightly floured surface to the desired thickness.
4. Spread with selected pizza toppings.
5. Bake in a preheated oven at 200C for 12-15 minutes or until base is cooked and topping heated through.
Tip
This video shows the art of rolling the pizza dough to a perfect round.
Redneck says ……
After eating this I will never eat supermarket frozen pizza (e.g. McCain’s) again. Pizza Hut crispy based pizza is the only commercial variety that comes close to being as good.
This dish is slightly sour and has a very strong aroma. It has a strong flavour of tamarind, lemon grass and belacan and a mix of other spices. I have cooked the assam paste with okra (lady finger), fish fillet and prawns.
The recipe is from Tham Jiak's blog here
This plate of chee cheong fun is actually my second attempt. My first attempt was a complete disaster. I was determined to succeed in making this, so read all the tips I could get my hands on. It paid off......
I would like to attempt this chee cheong fun again before I post the recipe.
This was the improvised cooking utensils I used to cook the chee cheong fun. A thin layer of the batter is poured onto the wet cloth and steamed for 4-5 minutes and then rolled.
Updated on 29-9-06 : Recipe posted here
This recipe is taken from cwl at kc. This dish is quick, easy to cook and full of flavour.
marinate for at least 1 hour (overnight is best) :
1.5 kg chicken , cut into fairly large pieces
1 Tbsp Tumeric Powder
1 Tbsp curry powder
1 teaspoon salt
The recipe for this carrot cake was actually given to us by our gym instructor. It is a really easy recipe and the cakes comes out beautifully soft and moist. For lazy people who hates washing up, there is only 1 bowl to clean and wash.
I like baking it as mini cupcakes as it cuts the baking time by more than half and is easier to freeze and defrost for morning tea.
A sweet & sour dish that is always welcomed on our dining table. An all time favourite especially cooked with spare ribs.
This is one of those really easy one pot meals where everything is thrown and cook together. Really delicious and full of flavour. One of our favourites and very moreish....
Recipe serves 3-4 persons
Ingredients:
250g raw rice (washed & drained)
1 tsp sliced young ginger
4 chicken thighs or breast (cut into bite sizes)
1 pcs chinese sausages (sliced & pan fried till crispy)
2 tbsp pan fried salted fish (chopped finely)
2 tbsp Fish Sauce
2 tbsp sugar
½ tbsp Sesame oil
1 tbsp Dark Soya Sauce
2 tbsp cooking oil
400ml water
Optional:
peas, mushrooms
Plain rolls with no filling
Char Siew (bbq pork) buns
Apple Butter buns
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