Best Baby Porridge Ever!

The best Baby Porridge is made from the best Soup stock ever!

Soup Stock :

5-6 Chicken Carcasses (break them into small pieces, so it'll fit in the pot)
7-8 Garlic Pips
2-3 inches Ginger
1 tablesp of Black Peppercorns
Water (filled up over the chicken)

Boil for 20mins. Simmer for 2-3 hours. When cooled, pour stock through sieve, into another pot and store in fridge. Skim oil off, overnight. It keeps for 3 days.

Porridge :
Wash 1/4 cup rice thoroughly. Put carrots and pour stock in about half a small pot. Put on low flame for about 45 mins. Once thicken, put in any kind of vege and minced meat.

Cook abit more. That's it. It's so tasty, you want to eat it yourself.


If making noodles :
Just add some fried shallots and a little bit of salt (or none at all, it's so tasty!), to the soup stock. Note : Cook the vege n noodle separately. If you mix the stock up with the vege/noodle, it'll distort the taste.

Lasagna

This is my 2nd attempt. The first attempt went rather horribly wrong. Sigh...

The sauce is my all time favourite. It's the easiest thing to do. I perfected this sauce a longggg time ago. But the first time I made lasagna became disastrous..because I just sprinkled cheese INSTEAD of making the cheese sauce..and I used a pre-cooked lasagne sheet (from San Remo), which is a big NO-NO...since there wasn't any cheese sauce.

Plus, I was very stupid in layering. The last layer I put was a lasagna sheet, then I sprinkled the cheese. When it came out of the oven...the sheet was super duper hard..and the cheese..well, was slightly burnt. Luckily the layers below were alright..and the kids and I whacked the whole thing in.

So..here's my perfected version :



Cheese sauce
A huge dollop of butter
3 tbs of flour
300gm cheese (I know..it's abit much, but I love cheese!)
2 cups of milk

Add butter to hot pot. When melted, stir in flour and it'll get lumpy. Mix it with milk and try to smoothen out lumps. Once smoothen, mix in Cheese. It should be nice and thick.

Lasagna sauce
1 onion, diced
3 garlic cloves, diced
800gm Italian whole Roma tomatoes
5-6 white button mushrooms (medium sized), diced
600gm beef mince (or you can mix 300gm beef and 300gm pork mince)
3 tbsp of tomato paste
dollops of oyster sauce
1 chinese dessert soup spoon of sugar
sprinkles of dried Italian herbs

Fry onion and garlic. Add minced meat and fry till browned. Add in mushrooms and tomatoes. Add in tomato paste, oyster sauce and sugar. If you like it spicy, add in some dried chilli flakes. Sprinkle in dried Italian herbs. Simmer for 35 minutes, until thick. It should not be watery or your lasagna will be....well, watery!

Lasagna Sheets
Cook according to package instructions.

First layer is the lasagna sheet. Then meat sauce, then cheese sauce. Last layer is meat sauce, cheese sauce. Then scatter some parmesan cheese over. Bake for about 20 minutes under 180 C. It'll smell heavenly....

bon appetit!

Peppercorns

Peppercorns are my absolute best friends when it comes to soup. It makes any soup instantly richer. However, to release it's wonderful flavour, you'd have to boil/simmer the soup for at least 2 hours. But it's all worthed it.

Minced Chicken Patties

This is great for school lunchtime meal or picnics, as it can be prepared ahead of time and eaten cold! I've been looking for this recipe online, only to find it in one of my cookbooks! Must remember this recipe!!

Ingredients :
200gm minced lean chicken
1/2 medium onion, finely chopped
1 medium potato, boiled and mashed
1 Ch sp finely chopped leak (optional)
2 tsp light soya sauce
1/2 tsp Hua Tiao wine / sherry wine
a few drops of ginger juice (optional)
dash of pepper and salt
1 ch sp oil

Method :
1. Marinate the mince chicken with all the ingredients except oil and shape into small flat patties.
2. Heat the oil in a frying pan and fry the patties until light brown and cooked.

Easy peasy. Prepare overnight, store in fridge.

Meatballs

For Italian Meatballs

Ingredients

* 1 1/2 lbs ground beef
* 1/2 lb ground pork
* 2 slices bread
* 1/4 cup milk
* 1 egg
* 1/4 cup grated parmesan cheese
* 3-4 garlic cloves, pressed or minced
* 1 teaspoon oregano
* 1 teaspoon parsley
* 1/2 teaspoon italian seasoning
* 1/4 teaspoon dried red pepper flakes
* 1/2 teaspoon salt
* 1/4 teaspoon pepper

Directions

1. Preheat oven to 375 degrees F.
2. Soak 2 slices of bread in 1/4 cup milk for 10 minutes.
3. Don't squeeze out the milk, as adding the milk and bread to the meat mixture will make the meatballs very tender.
4. Add all other ingredients to the wet bread and milk and mix well with hands.
5. Roll meat into balls (about the size of a golf ball) and place on a cookie sheet.
6. Bake in preheated oven for about 35-40 minutes or until meat is done.
7. Add to spaghetti sauce and let simmer in sauce for at leat 30 minutes before serving.

For Swedish Meatballs, Just omit all the Eye-Talian stuff. If you don't know what it is...you're a sad sad person. ;-)

These are swedish meatballs.

For the brown sauce,
2 tbsp Butter
2 tbsp Flour
1 1/4 cup beef broth
salt n pepper.

In a very low fire and a very small wok, melt the butter. Once butter is melted, add flour and make a roux. Slowly add in broth until it thickens to a smooth texture. Add salt and pepper.
;-)

Simple Braised Beef Stew

Serves 4
Prep Time : abt 15min
Cooking Time : Abt 1 1/2 hours

Ingredients
2-3 Beef Spare Ribs (The more the merrier)
500gm Lean Beef (eye fillet is the best)
1/2 bunch of celery - chopped
4 carrots - chopped
1 can of chopped/whole tomatoes
3 Brown Onions - chopped
2 cloves of Garlic - chopped
Dashes of oyster sauce
2 tbsp of tomato paste
2 tbsp of curry powder
1 tsp of 5 spice powder
Salt, Pepper to taste
Water

Basically, marinate the spare ribs with cornflour, salt and pepper. Let it sit for a bit.

Heat up Oil in Soup Pot, fry the onions and garlic.

Throw in the carrots, celery and stir them around.

Throw in the spare ribs...stir stir stir.

Throw in the oyster sauce, can of chopped tomatoes and tomato paste.

Throw in the curry powder and 5 spice.

OH YA! Throw in some water also...make sure it's not burnt yet...yea? ;-)

Let it boil, then turn down heat to simmer.

When the meat falls off the bone..it's time to dish out. Best with white rice or rolls. Also, best to eat when it's wintery or autumny...YUMMMMMMMMMMMMM!!!!!!!

Taiwanese Fried Sauce Noodles

I first tried this dish at a friend's house. All home made and all with love. Then I found it they serve it in Esquire Kitchen (Malaysia). Not as good, but good enough, when one has a craving.

Now, I've attempted to make it myself. This, I suspect, will be a continuing trend the longer I stay here.

Ingredients :
Tian Mian Jiang (Sweet Noodle Sauce)*
Chilli Bean Sauce (just a bit)*
Minced Fatty Pork
Shitake Mushrooms (soaked and chopped into bits)
Tofu (white)
Garlic (chopped)
Sugar
Salt

*If unavailable, substitute with Crushed Salty Bean Sauce (tau chu) and Hoisin Sauce

Shanghainese Noodles (boiled for a few minutes)

For garnishing :
Cucumber (thinly julliened)
Carrot (thinly julliened)
Egg Omelette (if for kids, thinly julliened)
Green onions/scallions

Method :
1. Heat wok with oil, fry garlic (when smoking). When slightly browned, throw in pork, mushrooms. Stir fry abit.
2. Throw in the sauce, tofu, sugar, salt, pepper.

Then... err..

3. Mix together with Shanghainese noodles, garnish with the vege ..

4. EAT!!!!!!!!!!!!!!!!

The best Tau-Chu sauce I found in KL is called "Orchid Brand". It also has the best Dark Sauce (Hark-Yao) and light Soy Sauce (See-yao/Tao-yu). I don't know why, but Orchid makes really good stuff!

How to season a wok

The only good wok I know (or rather that has been drilled into my head) is a cast-iron wok. It's freaking heavy, but it distributes the heat evenly, instead of just at the bottom (like most wok). It's definitely money well spent if you can get your hands on one!

All woks (except non-stick) need to be seasoned.

You must scrub it really hard (with cream cleaner / gif) when u first get it, to remove a protective layer (machine oil) applied by the manufacturer to protect it. This is the only time u will scrub it....unless of course, you let your wok rust up.

Put on your stove on low heat. Add 2 tbsp of cooking oil and using kitchen paper, rub it over the inside of the wok until the entire surface is lightly coated with oil. Heat the wok slowly for another 10-15 min and then wipe it thoroughly with more kitchen paper. The paper will be become blackened from the machine oil.

Repeat the process of coating, heating and wiping until the kitchen paper comes clean. Your wok will darken and become seasoned with use.

Once it's been seasoned, never ever clean with soap and water. Plain clean (hot) water is good enough. Use a bristle to scrub it. You must thoroughly dry it or it will rust!

Pork with cucumber

Serves 2
Prep Time 25 min
Cooking Time 12 min

675gm cucumbers
2 tsp salt
1 1/2 tsp groundnut oil
3 tbsp coarsely chopped garlice
450gm minced pork
2 tbsp finely chopped fresh coriander
2 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sugar
50ml home made chicken stock.

1. Peel cucumbers lengthways, using teaspoon, remove the seeds. Cut into 2.5 cm cubes. Sprinkle with salt and mix well. Turn into a colander and stand for 20 min to drain. Rinse in cold water and blot dry with kitchen paper.

2. Heat wok till high heat, add oil and when very hot and slightly smoking, add garlic and stir fry for about 20sec.

3. Add pork and stir fry for 3 min

4. Add coriander, soysauce, oyster sauce, sugar and stock and stir fry for another 3 min

5. Add cucumber and stir fry for 5 min.

6. Serve and EAT!

from : ken hom's quick wok!

Simple chicken with mushrooms

Serves 4
Prep Time 5 min
Cooking Time 12 min

450gm button mushrooms
1 tbsp groundnut/peanut oil
1 tbsp sesame oil
2 tbsp coarsely chopped garlic
2 fresh green chillies, deseeded and shredded
1 tbsp Shaoxing Rice Wine/Sherry
salt and freshly grd pepper
2 tsp sugar
225gm boneless skinless chicken breasts, minced
3 tbsp finely chopped spring onions

1. Wipe mushrooms with damp cloth and slice finely
2. Heat wok till high heat. Add groundnut and sesame oils and when very hot and slightly smoking, add garlic n chillies. Stirfry for about 20 seconds

3. Add mushrooms and stir fry for about 3 min

4. Add rice wine/sherry, salt pepper and sugar..continue to stir fry for 5 min or until the mushrooms are cooked through and absorbed any excess liquid.

5. Add chicken and stir fry for 4 min.

6. Serve with Spring onions sprinkled ontop.

From : Ken Hom's Quick Wok

Steamed Ginger Fish

I really SUCK in steamed fish. But I hope this recipe will work out if I gather the courage to try it! I kinda prefer this version because it has orange and lemon zests in them...unlike the conventional chinese method of just ginger!

Serves 4
Prep Time : 5 min
Cooking Time : 5-15 min depending on fish.

450gm Boneless, firm white fillets (cod/plaice), skinned and divided into 4 equal pcs. Or whole fish such as sole, sea bass or turbot
Maldon sea salt or ordinary salt la.... AIYA!
2 tbsp finely shredded fresh ginger..don't shred your skin ah!
1 tbsp orange zest (no pith please!)
1 tbsp lemon zest (as above)
3 tbsp finely shredded spring onions
handful fresh basil leaves
2 tbsp light soy sauce
1 tbsp groundnut/peanut oil
1 tbsp extra virgin olive oil.


1. Pat dry fish with kitchen paper (then what else?? Your tee-shirt ah???), rub salt evenly over both sides. Place on heatproof plate and scatter with ginger, orange and lemon zest.

2. Prepare wok for steaming. Must be steaming hot before you put fish in. Flat fish about 5 min. Thicker fillets about 12-14 min. Fish is cooked when it turns opaque and flakes slightly but remains moist.

3. When cooked, remove fish and pour off excess liquid. Sprinkle with spring onions, basil n light soy sauce.

4. Heat the two oils in a small saucepan until smoking..then pour over the fish and serve

From : Ken Hom's Quick Wok

Pan Fried Fish in Spicy Tomato

Serves 2-4
Prep Time : 5 min
cooking Time : 16 min

450gm boneless white firm fillets (cod, seabass, halibut) skinned and divided into 4 equal pieces
Salt and freshly grd pepper
plain flour for dusting
450gm tinned whole tomatoes
3 tbsp extra virgin olive oil
3 tbsp coarsely chopped garlic
2 tbsp finely chopped shallots
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp chilli bean sauce
2 tsp sugar

Garnish - handful of fresh basil leaves

1. Clean and pat fish dry with kitchen paper. Sprinkle evenly with salt, pepper and dust with flour, shaking off excess. Drain tomatoes (reserve half of juice) and chop the flesh into smaller chunks.

2. Heat wok till high heat. Add olive oil and when moderately hot, add fish fillets and pan fry for 3-5 mins. Turn over and brown (another 3-5min). When cooked, remove and drain on kitchen paper.

3. The sauce : Pour off all but 1 tbsp of oil from wok, add garlic n shallots and stir-fry for 1 minute.

4. Add tomatoes and reserve tomato juice, rice wine/sherry, soy sauce, chilli bean, sugar and simmer for 5 min

5. Pour sauce over fish, garnish with Basil and serve at once.

wah..you think I'm a restaurant is it ??? Serve at once. You think children n husband will immediately come to the dinner table issit? Chee sin!



From : Ken Hom's Quick Wok

Savoury Mushrooms

Serves 4
prep : 10 min
Cooking : 4 min

225gm large shiitake or large button mushrooms
salt, to taste
3 tbsp plain flour
1 tbsp Madras curry powder
3 tbsp groundnut/peanut oil

1. Trim off stems, rinse well in cold water and pat really dry with kitchen paper.
2. Sprinkle salt lightly on both sides of mushroom
3. Mix together the flour, curry powder and dust the mixture over each mushroom cap, shaking off excess.
4. Heat wok till high heat, add oil...until slightly smoking then turn heat to low. Add mushrooms and gently pan fry, undisturbed for about 2 min on each side.
5. Serve on warm platter and sprinkle a lil more salt and serve

From : Ken Hom's Quick Wok

5 spice chicken wings

Serves 4
Prep time : 10 min
Cook time : 30 min

675g chicken wings
3 garlic cloves, peeled n crushed
1 piece fresh ginger, 2.5cm unpeeled and crushed
4 whole spring onions
50 ml dark soy sauce
2 tbsp light soy sauce
2 tbsp Shaoxing rice wine or dry sherry
salt n freshly ground black pepper
2 tbsp sugar
50ml water
2 tsp 5 spice powder
cornflour for dusting
450ml groundnut/peanut oil

1. Put chicken wings in wok, with garlic, ginger, spring onions, soy sauce, rice wine or sherry, salt, pepper, sugar and water. Bring to simmering point. Then reduce heat to very very low, cover and simmer for 10 min

2. Turn wings over and simmer for another 10 min. Remove with slotted spoon, drain on kitchen paper and cool thoroughly. You can prep this ahead, and keep in fridge for 24 hours.

3. Mix 5 spice powder with a lil salt.

4. Dust chicken with cornflour, shake off excess. Divide into 2 batches. To prevent it from cooking it properly n crisply.

5. Heat wok till high heat, add oil. Turn heat down to moderate and deep fry first batch for 5 min or until golden brown. Remove and drain on kitchen paper. Repeat for 2nd batch.

6. Turn chicken wings on warm platter and sprinkle 5 spice powder mix on them.


From : Ken Hom's Quick Wok

Crispy curried chicken

Serves 4-6
Prep time : 15 min
Cooking time : 5 min

450gm boneless skinless chicken thigh (it's more moist), cube it
cornflour, for dusting
450ml peanut/groundnut oil

Marinade it in, for at least 10 min in room temp.
salt n freshly ground pepper, to taste
1 1/2 tbsp madras curry powder.

1. Heat wok till high heat, then add oil. Turn down heat to moderate and deep-fry chicken for 5 min or until golden brown. Remove with slotted spoon and drain on kitchen paper.

2. Serve warm.

From : Ken Hom's Quick Wok

Home Made Vegetarian Stock

Makes about 2.75 litres
Prep Time : 35 min
Cooking Time : 3 hours

50g Chinese dried mushrooms
1kg carrots, peeled
4 celery sticks, trimmed
1kg onions, peeled
1kg mooli/Chinese white radish, peeled
225gm cucumber, peeled, halved lengthways n seeded
1kg tomatoes,
4 leeks
225gm shallots, deskinned
small piece of fresh ginger, 5 x 6cm
6 whole spring onions, trimeed
10 unpeeled and crushed garlic cloves
2 tbsp black peppercorns
1 tbsp sichuan peppercorns(optional)
2 tbsp salt
2.75 litres water
3 tbsp light soy sauce

1. Soak mushrooms in warm water for 20 min, drain n squeeze excess water but reserve liquid. Coarsely chop, using both caps n stems.

2. Coarsely chop the carrots, celery, onions, mooli, cucumber n tomatoes. Wash leeks, discard green part n coarsely chop the white portion. Get rid of all the grit.

3. Preheat oven to 220 C, 450 F, Gas Mark 8. Place on baking tray, the spring onions, ginger, garlic, shallots, mushrooms, carrots, celery, onions, mooli and leeks and brown in oven for 20 min.

4. Add cucumber n tomatoes and brown for another 8 mins. Turn vege into a very large saucepan/pot, add peppercorns, salt n water and soy sauce. Cover and bring to a simmering point.

5. Skim any foam forming. Takes about 10-20 min for all the foam to rise.

6. Bring stock to a boil and turn down to a simmer for 2 hours. Skim off foam from time to time.

7. Strain stock or serve as it.

Ori recipe is from Chef Norbet Kostner, Exec Chef of Oriental Hotel, BKK.

I am keeping this recipe for the possibility of a vegetarian joining the family. When she does, I want her to feel welcomed to our family, when I have her over for dinner.

How to sharpen your knife

Here's how :

1. Safety first. Place a wet towel under the sharpening stone.

2. Make a 45degree angle on the stone. Make sure the blade is facing away from you.

3. Start from the top of the knife. The first four inches (or so..), move it from inward to outward, 15 times. ONE WAY. Always sharpen away from you....or else...!!!!!

4. Then move down the next four inches and so on until you finish the whole one side.

5. Turn the blade the other way. Now the blade is facing you..be careful. Continue to sharpen from inward to outward...15 times also.

Tips to know : Only use the rougher side of the stone. The smoother side is just to make the knife look "pretty", according to him. If you are not the real deal..don't bother with making it look pretty..you just want functionality....not for "paan lang*".

So..there..a free lesson, courtesy of the Culinary School of Singapore.

Char Siew (BBQ Pork)

Rated : Absolute Yum-in-the-Tum!!!!

This by far is the most easiest and laziest recipe I have ever attempted. Even my 1st time attempt was a success...CANNOT GO WRONG ONE!!!!!!!!!!!!!!!!!!! Unless except if it's Chow Tar (burnt)..then I cannot help you la!

Get this..

1 lovely Pork Fillet (mui yoke - in canto) - try to slice away the whitish layer - get butcher to do it.

Season this lovely baby at least 2 hours, with..
1 level tsp salt
4 tbs sugar
2 tbs light soya sauce
1 tbs dark soya sauce
1 1/2 tbs rice wine (optional)
1/2 tsp 5 spice powder
3 tbs tim cheong (aka Hoisin Sauce)
3 tbs water

Look..honestly, you don't have to follow each tablespoon (tbs) or teaspoon (tsp) measurement so strictly...this just a general guideline. Be guided by your inner voice...and your hungry stomach... HAHAHAHAHAHAHAHH!!!!

Just marinade this baby in a Freezer Bag or covered bowl/tupperware, leave in fridge. The longer you marinade..the more tender it will be.... Ohhhhh! I can almost BITE into it!!!..and then wanna cook..do this..

For Toaster oven, create a makeshift bowl out of Aluminium Foil..pop in the lovely piece of meat plus its' marinade into it, close it up...and set the oven dial to the max. Then, if you want crispy burnt bits..just open the alum foil..and set the dial for abt 4-5 minutes.

For oven, ...ah..do the same as above la. So lazy to write so much!

Spaghetti with Tomato, Minced Pork, Dried Chillies and White Button Mushrooms.

Rated : Absolute Yum-in-the-Tum!

With any type of pasta, a can of whole tomatoes, dried chillies, white button mushrooms, minced meat (I nicked my kids' meat - I normally mince a big chunk of pig/chicken once a week) garlic, shallots and seasoning of Mixed Dried Herbs, salt and pepper.... you, too, can do it, the authentic Eye-Talian way!

Now...everyone must do the p0rn0-ic and orgasmic sound that Nigella Lawson does...ok?

Oooo...I sauteed those three together with olive oil, the garlic (mmmmm!), the shallots (ahhhhhh!) and the pre-soaked dried chilles (ummmmm...the heat..the heat!).

Threw in the mushrooms and canned whole tomatoes....OOOHHHHHHHHHH!!!!!!! Stir fry it abit. When slightly soften, throw in the minced meat (if using beef, you have to let it simmer longer)...Hmmmmmmmmm...!

Don't forget the pasta. Al Dente puh-lease...*flutter flutter eyelashes*

BURP! Ahhhhh...another satisfied customer.

Garlic Butter Prawns

Rated : Absolute Yum in the Tum.

Chop Garlic, and marinate them prawns with it, campur olive oil and salt....put in fridge for a couple of hours...or..heck...you can even do it the morning..and forget abt it till evening!

When time to bake, heat up oven 225c for abt 5-7 minutes. Cube the unsalted butter..and spread the love around them prawns.

Put in oven for 10 minutes...until you smell a piece of heaven.

To those without ovens, you can also use the toaster oven (it really works). Just do a makeshift bowl out of Aluminium Foil..and less time to cook..becoz of the small space..the heat is extremely intense!

Gone in less than 300 seconds....