May 29, 2009

SuperMoist Homemade Banana Cake

"Bake your own supermoist banana cake at home, sprinkle some icing sugar and devour this savoury sweet treat, anytime, anywhere!"

The first banana cake I baked was cinnamon flavour banana cake. It turned out quite successfully, but some of my colleagues said this pure banana flavour (without cinnamon) tasted even better. And, it was a hit when served.

My banana cake recipe (*see previous post for detailed recipe) is quick and easy. The aromatic banana flavour was pretty intense even without adding any extra banana essence in it. Yes, it's the natural banana taste!

The texture of this banana cake was moist with smooth mouthfeel. Do not forget the 50ml of milk in the recipe, it is the key for a moist and soft cake, and avoid denseness in it.

Instead of using a big retangular stainless steel cake tin, I used two smaller disposable aluminium foil ones (8" x 4"). Don't forget to grease the tins before pouring the flour mixture.

I let the cakes to completely cool down in the aluminium foil tins the same night after baked till the next morning. Then, I have the whole cake removed and sliced them before placing in my air tight container to bring to work.

One tray of cakes were brought to work for my colleagues while another tray was kept at home for my family. My girl also brought 1 slice to school for light bites during her reccess time.

The banana cake maybe served just by itself, or dust some icing sugar either on top of the whole cake before cutting it or sprinkle on the sliced cake only when you serve it. Personally, I loved it with icing sugar because my banana cake was added only with moderate amount of sugar in the recipe. Hence, icing sugar may enhance its sweetness and make it tastes even better. I did not dust the icing on the whole cake, but did it only after I sliced and placed in the container so that the icing will be coated on only on the top, but have it scattered on the piece. *Click here for recipe.

Tips: It's best to have your cake sliced only after an extensive cooling period so that it won't disintegrate easily.
* Keep in a food container and refrigerate it for longer storage life. Simply leave it at room temperature for 30 minutes, or reheat with 10 seconds in Microwave oven before serve.

May 28, 2009

Homamade Hawaiian Pizza

"Easy recipe for pizza making from scratch"

Pizza making is fun and easy. Perhaps, we have much influence by Pizza Hut, I love pan pizza (thicker crust) than original Italian thin crust pizza. So, the first pizza I made here was also pan pizza. Pizza-making may look deceptively comlicated, but it's not so, in fact. I had this thick crust pan pizza made from scratch, and it was pretty successful in term of its appearance and taste, even by a first timer, like me.

The toppings used in Hawaiian pizza pretty much presenting the tropical flavour as this tropical fruit, pineapple, is used in it (to make it more convenient, canned pineapple is good). Hence, Hawaiian is named for this pizza (even though it's not a Hawaiian invention), to denote the warmness and hospitality of Hawaiian, I believed. It's named after the tropical characteristic rather than referring to the taste of any locally flavoured topping of Hawaii, neither the ingredients that typically produced in Hawaii. If you are a buff of Pizza Hut (or other pizza restaurants), you'll understand how does Hawaiian pizza like (smile). Yes, this is the popular Hawaiian Pizza!

Pizza making saves time and effort, too. One time of pizza making, you can have at least 2 pizzas made at a time. If your oven can accomodate only 1 pizza baking at one time, store the remaining pizza base (and pizza sauce) in the freezer up to one month! Roll out pizza dough, and freeze. Place plain pizza base on pan in the freezer until solidly frozen. Transfer frozen dough discs to a zip loc bag, or wrap tightly in foil. When you need it, remove from freezer and let it rest for 10 minutes before topping.

It’s ok if you do not have a pizza peel and pizza stone in your oven to bake your pizza at home, so do I. I do not even have proper metal pizza pan, and I used disposable aluminum foil pizza pan to bake it. Result was as good (smile).

I did this pizza for lunch at my family picnic last Sunday. It was so cool to have the homemade pizza at the breezy sea side pinic event... Since June holiday is around the corner, bake some pizzas for your up-coming picnic, then!

Yields two 8" Pizzas
Ingredients

Pizza Dough:
1 cup of plain flour and 1 cup of bread flour (if more crisped pizza crust desired, increase plain flour to make a total of 500 grams)
1½ teaspoon of instant yeast (abt 8 grams)
½ teaspoon of salt
1½ tablespoon olive oil
¾ cup of luke warm water

Toppings (enough for two 8” – 9” pizzas):
4 slices of leg hams, quartered, sliced or cut into small pieces
½ small cup of pineapple cubes (used canned pineapple rings and cut into chunk cubes)
50 gram of Mozzarella cheese, diced
4 tablespoons each of pizza sauce for 2 pizzas (See homemade recipe)

Optional:
Sprinkle of grated Parmesan cheese

Method
1) To make pizza dough: Combine flour and yeast in large mixing bowl, add water and briefly mix with spatula or wire mixing spoon. Then, add in oil, and mix all ingredients well. Add enough flour (the extra flour should be added by teaspoons) to make soft but not-too-sticky dough.

2) Knead dough with bare hands until soft and elastic, about 5 – 10 minutes. Knead dough either in the large mixing bowl or on lightly floured table top. You may also pick up the dough and knead it using both hands, coat your palms with some flour as and when the dough appears a little sticky.

3) When dough is formed, leave it in the large mix in bowl and cover with cling wrap. Let dough rise at room temperature for about 1 hour. The dough should be doubled in size.

4) In the meantime, prepare pizza sauce!

5) When it has risen, 'punch' the dough on lightly floured table top to deflate. Dough should remain soft but pliable.

6) Divide dough into half. Roll out each half into 8 or 9 inch circle with ½ cm thickness, using wooden roller. You may also use your finger tips to pat the dough to form a nicer circular shaped pizza base, and to push it out a little to the edge to create slightly bulgy crust around the circle.

7) Lightly grease the surface of pizza base with a thin layer of olive oil. Then, spread a thick layer of pizza sauce, followed by topping of generous amount of ham, pineapple chunks and Mozzarella cheese dices, on the entire surface evenly. Place whole pizza on a lightly greased pizza pan (stainless steel or disposable aluminum pan), if you do not have a pizza baking stone at home.

8) Preheat oven with 200C for 10 minutes. Place pizza in the middle rack of oven and bake for 20 minutes, till crust lightly browned and cheese melted. Serve warm.

To create more cheesy taste: Once pizza is baked, remove pizza pan from oven. Sprinkle some grated parmesan cheese on top, and let it melted with the remaining heat after baked. It’s optional.

Add also some chicken meat, bell pepper (capsicum), tomato, and/ or onion, to make it a premium one. You may even change to your desired toppings, as your wish. There's absolutely no hard and fast rule for any homemade goodness!

1 slice of homemade Hawaiian pizza counts about 160kcal.

Tips: If you have the pizza peel*pic on right, do your topping on the peel directly before placing it on the pizza stone of your oven for baking. Otherwise, do the topping on the pizza pan and bring for baking directly with it.
* If you are baking wish to bake only 1 pizza, store the remaining pizza base in the freezer.

May 27, 2009

Black Chicken Soup Recipe (滋补乌鸡汤)

"How about having a bowl of steamy hot nutritious Silkie (black chicken) tonic soup for tonight's dinner?"

Silkie, or another name which is more commonly known as, black chicken. Black chicken is often used to cook in soup with Chinese herbs as it claims to be more nutritious (higer in dietary minerals) and less fat content. Silkie is whole black from its skin to even the bones. The meat is more greyish colour. Basically, beside the colour and invisible high values of nutrients, the taste and texture of meat has no much difference, to me. However, some say that the meat is not just leaner, but also softer.

Taste of this tonic soup was pleasant. It was fragrant, flavoursome with natural sweetness in the palate. Adding some Hua Diao wine is important to enhance the taste of the soup. This soup is healthy and beneficial for all in the family.

Serves 4
Ingredients
1 silkie aka black chicken, skinned, removed head and feet, quartered
Slabs of salt and ground white pepper
1/2 tablespoon of Hsao Hsing Hua Diao rice wine (绍兴花雕酒)
6 cups of water, 50% filled in a large pot (about 1500ml)

Chinese herbal ingredients:
20 grams of Ginseng (人参) or Codonopsis Pilosulae "Dang shen" (黨參)
15 grams of Wolfberries, about 1 tablespoon (枸杞)
10 grams of Chinese Angelicae Root "Dang gui" (当归)
5 grams of Rhizoma "Chuan xiong" (川芎) *pic on right
6 grams of Liquorice Root (甘草) *pic on far right
10 gram of Dried Longan (龙眼肉干)

Method
1) Boil a pot of water over medium - high heat.

2) When boiled, add in chicken and Chinese herbs. Bring all ingredients to a boil again. Then, reduce heat to low fire, and simmer for 1 - 1.5 hour.

3) Add rice wine right before heat off. Stir briefly to combine. Serve hot.


Calorie of a regular portion of Black Chicken Soup with quatered skinned chicken meat counts about 280kcal.

Tips: Amount of Chinese herbs used should be in moderate. Get these herbs from Chinese medicine/ herbal shop, tell shop keeper to prepare the right amount for you by telling them your serving amount of black chicken soup, if it is difficult for you to gauge.
* If you think ginseng is too expensive, replace it with Dang Shen which is also a kind of superior herb resembles ginseng and the therapeutic properties are similar. Just that it is not as expensive, and its flavour is not as intense as ginseng. *pic on right

May 26, 2009

Simple Homemade Pizza Sauce Recipe


"This pizza sauce is good not only for pizza, it's a simple tomato flavoured pasta sauce, too!"

If you think it's a waste to make a bowl of pizza sauce, for just a tablespoon or two as pizza spreading, you can be rest assured that this sauce will not gone waste. It's a bread spreading, and even as pasta sauce!

Make access and keep it in the freezer. Just scope the required amount of frozen sauce using a metal spoon, the rest may be remained in the freezer for future use, anytime, storage up to 2 months time!

Yields a bowl of 250 gram
Ingredients
1 can tomato puree (8 oz.)
1 tablespoon of minced onion
1 tablespoon of sugar
¼ teaspoon of salt
½ teaspoon of Italian herbs
Sprinkle of coarse ground black pepper

1 knob of butter

Method
Heat up medium sauce pan with a knob of butter over low frame. Add minced garlic and onion, fry till fragrant. Pour in tomato puree, salt and sugar. Stir briefly, and add in Italian herbs and coarse ground black pepper. Simmer for 20 minutes with low frame. Heat off, and let it cool down. Reserve for later use on pizza crust, or store in the freezer for future use when completely cooled.

May 25, 2009

Conversion of Cooking Temperature

Accurate temperature is needed in cooking and baking, especially with an oven. Some of us may be more familiar with temperature in degree Celsius while others prefer Fahrenheit. There are many using gas mark on their baking oven, too.

Just a short list on three common types of temperature unit, for your quick reference:

Cooking Temperatures:
Celsius / Fahrenheit / Gas Mark
Very slow:
120°C / 250°F / ½

Slow:
150°C/ 300°F / 2

Moderately Slow:
160°C / 315°F / 2 -3

Moderate:
180°C / 350°F / 4

Moderately Hot:
190°C / 375°F / 5
200°C / 400°F / 6

Hot:
220°C / 425°F / 7

Very Hot:
230°C / 450°F / 8
240°C / 475°F / 9
250°C / 500°F / 10

Small Notes:
For Oven
Oven should always be at the right temperature before placing the food in it to be cooked. If your oven does not have a fan, you may need to cook foor for a little longer. If preheating is needed, always preheat using the same temperature as cooking.

For Microwave
It's difficult to give an exact cooking time for the microwave cooking. It is best to watch what you are cooking closely to monitor its progress. Use proper microwave proof ware.

Standing time
There are plenty of food continue to cook when you take them out of the oven or microwave. Take note if the recipe is stated with remark that the foods needs to stand after cooking, be sure not to over-cook the dish.

May 22, 2009

Children Season's Holiday Programmes by Singapore National Museum

June (school) holiday is approaching!

If you are still racking your brain on which good places to bring your children to, for some fun and valuable visits throughout the 1-month break from school, I have some ideas here.

I brought my girl to the Singapore National Museum last year, not so much on touring the museum, but to attend some children themed holiday programmes organised by the authority. And, I attended also the free seminar on parenting there, while my girl had her drawing session just located outside the seminar hall.

It was our first time there for such purposes. It was not surprise that the events turned out impressively. It was not difficult to see the well response from the increasing crowd throughout the day as we were there since 11am till 3pm.

This year, the children season programmed is back, again, from 23rd May till 7th June 09! Thank to the authority. This is going to be another beneficial visit to both the child and adult! There are many different kinds of event, what I typically look for, is the Free Event for all ages (winking smile)!

There are a few particular programmes my girl likes from the free events, and some had been attended last year:

Young Cinema
Date: Sat 23 May 2009 to Sun 24 May 2009, Mon 1 Jun 2009 to Sun 7 Jun 2009
Time: 11am, 1pm & 3pm
Duration: Approx 45 mins
Venue: The Salon, Level 1

Intro: Bring your entire family as you venture into the world of nature and environment this holiday season with Young Cinema! Enjoy the inspirational stories and wonderful ideas from children films and animations from around the world. Young audience will get educated and enthused to love and protect the earth. Young Cinema films have been curated specially for an audience of age 7 – 12 years old.

It was held in a spacious air-conditioned hall where you will be seated either on the floor or cushion (giant bean bag) to enjoy the young program in a breezy way (some chairs were provided, too). I guess it should the same for this year.

PLAY!Initial concept by Lim Shing Ee and Jezlyn Tan (Singapore)
From: Sat 23 May 2009 to Sun 28 Jun 2009
Time: 10am - 6pm
Venue: The Concourse, Level 1
Best for ages 4 to 8

Intro: A wonderful play area combining the creative elements of a natural garden-scape together with interactive components. This haven is a dedicated space for children to unleash their energy in positive ways.

This event wasn't there last year, but there was the giagantic "Snake & Ladder" board game which my girl loved it so much. I guess the above program should be a physical and interative game that pretty much similar to the previous live-sized board game.

Performance Storytelling
By Monsters Under the Bed (Singapore)
From: Sat 23 May 2009 to Sun 24 May 2009, Sat 6 Jun 2009 to Sun 7 June 2009
Time: 10am - 11am & 2pm - 3pm
Venue: The Atelier, Level 3

Intro: Storytelling with Monsters Under the Bed is back for another sell-out performance at the National Museum of Singapore. Be thoroughly entertained with witty improvisations and interesting stories that will get you laughing to tears. Audience both young and old will get be able to interact with the storytellers and they “battle” each other with stories that are created by you.

Well, beside those free events. I think you may also look out for their workshops which suit children range from 5 - 12 yrs old. These workshop with diverse topics, each costs averagely $25 per child & adult. It is good for mother-child, father-child bonding as you will get to work on an item together.

Check out the workshop details: Workshop

The programmes during this children season is so extensive that you can spend almost whole day here, if your child and you are not overly exhausted by the overwhelming events.

I wish to also bring this up, even I have not attended before, but it sounds so interesting to me. It's about food! Yes, it's my forte, my love and my soft spot! Go attend this, if you are not an early bird for events, it starts at 7pm.

Public Lecture Series: The Lighter Side of HistoryVenue: The Salon
Date: WED 17 JUN 2009 7:00pm

Intro: Arab, Chinese, Eurasian, Indian, Malay and Peranakan foods are extremely popular in Singapore today, but many of their original recipes are lost due to the unavailability of raw materials and a change in people’s lifestyle and tastes. The talk will offer a small sampling of such ‘extinct foods’ for a limited 60 participants only, so hurry down and be the first to find out more before it is too late!

Since weekend is here, and tomorrow will be the commencement of these children events, bring your family and have some fun there!

Check out for more details, if you are interested: Singapore Museum

May 21, 2009

Braised Seafood Mee Sua (焖海鲜面线)

"Get hooked on my Seafood treats with crisped Mee Sua"

Mee Sua, or you call it vermicelli, a Chinese noodle dish which you eat it especially during birthday to symbolise longevity. Mee sua simply means long noodle thread (面线). Usually, mee sua is made into very thin strand, and it's brittle when cooked. The apperance of Mee Sua is normally in whitish colour, and to be sold in to a box of 5 - 6 bundles. This type of Mee Sua is good to make into soup noodle.

I did not use the usual whitish bundles in this recipe, in fact. I used the crisped (pre-fried) type. Never heard of it? I have first spotted this crisped version in the wet market, last Sunday when a lady was buying 2 packets of it at the same store. She recommended it to me when saw my hesitation in the noodle choices, and commented that this crisped Mee Sua gets softened quicker than crisped Ee-fu noodle, to shorten the braising time. It’s also easier to chew, especially for younger children.

The brownish crisped appearance is often mistaken with Ee-fu noodles (伊面), but Mee Sua has much thinner strand, and its taste is different from Ee-fu noodle (see Braised Ee-fu noodle recipe). Yes, I bought a packet of 4 crisped circular blocks.

Indeed, crisped Mee Sua is an excellent noodle to be used for braising. The texture of crisped Mee Sua is not so much the super thin whitish Mee Sua, and it is not brittle. Its texture and mouthfeel are resembling Italian pasta, the Angel hair, which never lose its elasticity after cooked. I loved to cook it with seafood, to make it fuller as my '1-dish-meal' dinner.

Serves 3 -4
Ingredients
3 circular blocks of crisped Mee Sua
1 small squid, trimmed and sliced into rings
1 Red Grouper (石斑) fish fillet, thickly sliced (*season with 1 teaspoon of sesame oil and sprinkles of white pepper)
8 – 10 medium prawns, shelled with just its tail remained intact (*season with 2 teaspoons of light soy sauce).
8 – 10 vegetables wanton rolls
Handful of spinach, cut into bite size (菠菜)
1 - 1½ cup of water

4 cloves of garlic, minced
1 tablespoon of light soy sauce
1 tablespoon of oyster sauce
1 tablespoon of Japanese sweet cooking wine, Mirin (味醂)
Sprinkle of ground white pepper
Pinch of salt

3 tablespoon of cooking oil

Method
1) Heat wok with 2 tablespoons of oil over medium-high fire. Add half the amount of minced garlic and fry till fragrant. Add squid rings, prawns, fish slices and vegetable wanton rolls and stir-fry for 1 minute. Sprinkle some water (about 2 tablespoons) and pinch of salt, continue to fry for another minute, or until 90% done. Remove from wok, dish up and set aside for later.

2) Same wok, replenish 1 tablespoon of oil and garlic, fry till fragrant and lightly browned. Add Mee Sua, and 1 cup of water. Reduce heat to lower frame, cover wok with lid to simmer for 3 - 5 minutes. When crisped Mee Sua starts to soften, and keep bubbling in the liquid, add light soy sauce, oyster sauce and ground pepper. Stir fry to combine the seasoning. Return cooked seafood ingredients to wok, and add Mirin. Then, add in spinach, stir-fry to combine ingredients. Heat off when all ingredients are cooked and Mee Sua is completely softened. Serve warm.


1 portion of braised seafood Mee Sua counts about 400kcal.

Tips: If water dries up too quickly during cooking/ braising, replenish with ½ cup – 1 cup (depends on how wet you want the noodle dish to be), if you prefer more gravy.
* Same thing, if the noodle dish appears too watery, you may wish to thicken it a little with cornstarch slurry (*see My Cooking Tips of no. 20 under Meat & Seafood)
* Do not over-cook the seafood ingredients to retain moisture with soft and chewy bites.

May 19, 2009

Homemade Pot Stickers Recipe (锅贴)

"Homemade Chinese Potstickers. Even if these Chinese Pan-fried Dumplings do not look extensively appealing to you, never ever doubt the fabulous taste of its exquisite homemade meat & chives fillings!"

I made Chinese potstickers at home. Potsticker has been my favourite as I love starchy food since I was in my teens. When my reader, Tony, first mentioned about potsticker, I was forthrightly asking if this is a new food as the image of “potsticker” did not came into my mind so quickly (laughing). Yes, it is the Chinese pan-fried dumpling, in Chinese, we called it “Jiaozi” (饺子), or call it “Guo Tie” (锅贴), to be more exact and as direct translation of potsticker. They are called Gyoza, in Japanese, too.

The mention of potstickers fetched me with the idea of making my own “guo tie” from scratch, where I saw the making only once in my teenage when my grandma made it for the big family on occasion.

Unless you are able to get the real “guo tie” wrapper which comes in thicker sheet, I’ll prefer to make my own potsticker skin/ wrapper as the off-the-shell kinds are normally very thin sheets which meant more for the soup dumpling (水饺) or wanton (云饨) instead. Making your own wrapper which you may adjust the thickness of wrapper to your preference, at the same time, making more interesting bites with the texture you want rather than those pre-made dumpling/ wanton wrappers which usually become too smooth and soft after cooked.

Yields 20 – 25 pieces
Ingredients
Making dough for potsticker wrappers:
2 cups of plain flour
⅓ cup of cold water
Pinch of salt
1 egg (optional)

Fillings:
350 gram of minced pork meat
Handful of chives aka “jiu cai” (Chinese translation: 韭菜), cut into 1 inch long each, lengthwise

Seasoning for minced meat:
1 cube of chilled chicken stock cube, mashed
1 tablespoon of light soy sauce
1 teaspoon of ground white pepper
1 teaspoon of five spice powder
1 teaspoon of sesame oil
1 tablespoon of corn starch flour
Sprinkle of salt to taste

2 tablespoons of cooking oil (for pan-frying)
3 tablespoons of water each time (for steaming effect)

Dipping when served:
Fresh young ginger, finely shredded
Black vinegar (浙江黑醋)
*Mix them together in a dipping saucer.

Method
1) To season filling: In a medium bowl, add minced pork meat, and mix with the listed seasonings. Marinate the mixture for at least 30 minutes in refrigerator (overnight marination yields even better taste. Forgo adding of salt to avoid too briny taste if overnight). Add chives into the minced meat mixture only when you are ready to fill the potsticker wrappers.

2) To form dough for wrappers: Combine plain flour, egg, salt and water in a large mixing bowl. Use chopsticks/ fork to mix them well. If the mixture appears too dry, add some water (by teaspoon, with a maximum of 2 - 3 teaspoons) gradually until all ingredients become lumpy. When dough is almost formed, use bare hand to knead it on lightly floured table top (surface) or in the mixing bowl. Dough should be kneaded till pliable and not sticking your hands.

3) To make into potsticker wrappers: Divide dough to make into small balls, about 20 cents big each. Flatten each ball into palm-sized sheet of 0.2 – 0.3mm thick (thickness of each resembles 2 sheets of 80 – 100gsm papers) using wooden roller. Wrapper has to be shaped round. Remember to dust each wrapper (both surface) with generous amount of flour before stacking up each wrapper. Otherwise, complete the process of filling it up and make into potsticker each one by one.

4) To fill and pleat the wrapper (of potstickers): Keep your hands dry and coat with some flour, especially finger tips. Lay 1 potsticker wrapper on your palm, scope 1 heaping spoon of filling onto wrapper. Fold wrapper by half into semi circle, and slightly bend it sideway to form crescent shape. Damp your index finger (forefinger) with clean water and apply along inner edge of wrapper. Then, use thumb and index finger to pleat only the outer layer (convex layer), making about 4 - 5 pleats. Lightly press the pleats against the dampened inner layer to seal the opening.

After the pleating, place the filled potsticker on a large tray lined with kitchen towel and lightly press it to flatten bottom. Repeat step until all wrappers are done.

5) To cook: Heat non-stick skillet/ large pan, or even wok (which comes with its fitting lid to be used later) with oil over medium-high fire, place 6 – 8 pot stickers (depends on the size of your skillet/ pan), flat-side down, on the skillet. Reduce heat to low fire when pan frying, for about 2 minutes or until lightly crisped and browned. Do not over-crowd the skillet and make sure they are slightly apart from each other.

Get ready a lid and a cup filled with 3 tablespoons of water, pour water into the skillet from the side in circular motion, and immediately cover with lid. Steam from water will disperse to perform steaming effect. Let it cook for about 1 – 2 minutes, or until water has evaporated.

Repeat the steaming effect by adding another round of water and cover with lid again, if water dries up too quickly before the potstickers are completely cooked. You may repeat the steaming up to 3 times. The skin of pot stickers should be slightly translucent when it’s done. Remove from skillet, and serve with dipping sauce.


There is absolutely a specific purpose to dip potsticker with ginger and black vinegar. The combination yields pleasant vinegary taste which helps to get rid of the extensive meaty flavour of potsticker. The aroma of black vinegar spurs your appetite, too. Trust me, there is no other dipping better than such combination.

A serving of 6 potstickers counts about 280kcal.

Tips: Lay a sheet of kitchen towel or flour the tray before placing the filled potstickers to avoid stickiness. You may also dust some flour on the potstickers and cover it with another sheet of kitchen towel (before ready to cook it) to prevent pot stickers from drying out.* Perform the steaming step with low frame and do watch out the liquid from drying up to avoid burning of the bottom of potstickers.
* If too much water was poured during first time and potstickers are already cooked, just open the lid and let the remaining liquid dries up in minutes. It should not affect the taste.
* Chives (韭菜) are NOT scallion/ spring onion (青葱). Chinese potstickers are best to make with chives instead. Chive has high nutritional values, and it's known as 'male' food, too (smile).

May 18, 2009

Dark Rum Pork Chops Recipe

"What's for dinner tonight? See my simple "T-bone" pork chop with dark rum recipe."

I tried making a 5-course Italian-Western dinner at home last week. It was my first trial making western meal at home, and felt so excited when first started. It was a hectic experience where I tried to managing everything, all at a time as hoping to have each course served pleasantly and warm. Finally, it was done quite to my expectation. They had hot steamy food, one course after another, while I was busy acting like a chef in the kitchen, and came to the dining table to have a munch or two quickly, before going back to the kitchen again for preparing food of next course. Well, my effort pays! They were very satisfied with the taste and presentation of food I've prepared for them (winking smile).

My menu was centred around meaty stuff with little greens that evening (winking smile). We had the jacket potato with sour cream and bacon bits as entrée. Grilled king prawns (*recipe not posted yet) was my 2nd course, while my pork chop dish was the 3rd dish (*followed by Aglio Olio pasta dish and brownie as dessert which will be posted soon).

This pork chop recipe is simple, and easy to prepare. I loved the idea of adding dark rum in the chops (learned it from my friend), the rum made the chops extensively fragrant and terrific. The aroma of dark rum in the pork chop was still pretty much in evidence, but no worries, the amount won't make you drunk (laughing). My girl loved it! Dark rum is inexpensive, and useful in food making. I got my rum bottle at the duty free shop costs about S$25 for a large one.

To make your chops tender with interesting bites, pound it out using a hammer-like meat tenderizer/mallet to soften the meat. Alternatively, use some meat tenderizing powder which can be easily purchased from supermarkets. I used both methods and it yielded perfect tenderness.

Serves 3 – 6
Ingredients
6 pork chops (the centre cut or pork loin chops with bone), thickness of 1-2 cm.
2 teaspoon olive oil
1 tablespoon of coarse ground black pepper
3 tablespoons of Dark Rum
Sprinkles of salt and sugar

1 teaspoon of powdered meat tenderizer

2 teaspoon of Italian herbs (amount adjustable)

Knobs of butter (for pan-frying)

Method
1) Pound out each chop lightly using a meat mallet or the blunt side of the chopping knife. Place all chops in a large deep plate, and season with olive oil, salt, sugar, ground black pepper and dark rum. Make sure all sides of each chop are well seasoned. Cover plate with cling wrap and store in refrigerator. Marinate for at least 30 minutes.

2) 15 minutes before cooking: Dust pork chops with some meat tenderizing powder15 minutes before pan-frying the chops.

3) Ready to serve dinner? Heat large frying pan with medium high fire. While waiting for pan to be heated enough, sprinkle Italian herbs on both surfaces of each chops evenly. Set aside. Add butter in the heated pan with low fire, lift up the pan and make a circular motion using strength from your wrist to have the melted butter evenly coated on the entire surface of frying pan. Put it back on fire stove, place pork chops on the frying pan (place 2 – 3 chops each time depending on the size of your pan to make sure they are placed apart with each other). Then, increase heat to medium-low fire to pan-fry the chops for about 2 - 3 minutes or until browned, then flips the chops over and repeat on the other side.

4) When both sides are done. Remove from pan and place it nicely on serving dish. Repeat step 3 for the remaining chops. When done, serve immediately.


Place on a single large serving dish or individually depends on how you want to serve them, as desired. I had my chops served individually as main course in my western dinner.

Each pork chop yields 180kcal.

Tips: When the juice of pork chop oozes out from inside, it means the chops is almost done. You can prepare to flip to the other side or heat off.

May 16, 2009

Italian Herbs

"Extensive aromas in your cooking with Italian herbs blend"

I love this Italian Herbs seasoning!

This Italian herbs blend can be widely used in cooking of pasta, lasagna, steak, pork chop, mushroom dishes, and even making sauce.

Italian herbs blend is a blend of many types of herbs i.e. Marjoram, Thyme, Rosemary, Savory, Sage, Oregano and Basil leaves. A combination of herbs with a nose of refreshing scents, and given aromatic spice in the palate.

I used this seasoning extensively in my cooking nowadays as it complements various food types. Used it to marinate, cook and even garnish, in different recipes.

Unless you have specific purpose of buying each and every single herb, this Italian herbs blend should suffice your need in normal homecooking.

Italian herbs seasoning is widely available in various supermarkets. And, you can't believe it, it's a fast selling item! I got mine from NTUC Finest, costs about $S5 a bottle.

May 15, 2009

Meat Tenderizer

"How to create tender bites of meat chops or tough cut steak?"

If your baked pork chops, grilled steaks or even fried chicken cutlets appeared too hard to chew, you need to tenderise them. Tenderizing is a process to break down fibers in tough meat to make it more springy and palatable for consumption.

There are two particular ways to tenderise slabs of meat. You may use the hammer-like meat tenderizer, or call it a meat mallet, to pound out the meat in order to soften its fibers making it tender.

Alternatively, make use of this natural food substance, Papain, an enzyme present in papaya, as meat tenderizer. It is widely sold in major supermarkets, mainly packaged as powdered meat tenderizer blend, which also consists salt, rice flour, sugar and another enzyme present in pineapple, named bromelain, to enchance the tenderising effect.

For thick cut of tough meat:
To ensure the powdered tenderizer penetrates nicely into thick cut of meat/ steak, lightly pierce meat with a sharp knife blade at 4cm intervals. Sprinkle 1 tablespoon evenly on 500 grams of meat. Allow to stand 15 minutes before cook.

May 14, 2009

Jacket Potato (Baked Potato) Recipe

"Bake jacket potato with these all-time-favourite fillings of sour cream and bacon bits!"

Jacket potato, commonly known as baked potato. We call it a jacket potato when additional fillings are complemented. There are ways to make jacket potatoes. With or without foil wrapping, use of oven or microwave, with soft & moist or crisped potato skin texture, as well as various choices of toppings, from taste of basic sour cream to complex seafood mixture. Name your desired choices!

What I am sharing here is recipe of baking soft & moist jacket potato with basics fillings/ toppings of sour cream and bacon bits which yield a conventional flavour which never fails you. I used aluminium foil when baking the potatoes. Using a foil to wrap up the potato yields softer potato as the foil holds moisture and 'steams' potatoes, while leaving it unwrapped will create crisped and crunchy skin.

Serves 4
Ingredients
4 large potatoes which allow at least one per person (namely the Russet or the King Edward)
80 gram of butter (about 4 tablespoons)
8 heaping spoons of light sour cream
½ cup of bacon bits (about 4 tablespoons)

Optional:
4 large sheets of aluminium squares

Method:
1) Wash each potato with its skin scrubbed thoroughly. Pat dry the potatoes.

2) Baste potato skin with some olive oil and little salt. Prick potato using a metal fork all over its skin. Then, place each potato in a large sheet of aluminium foil individually (foil big enough to wrap one whole potato), and wrap it up entirely.

3) Preheat over to 200°C for about 10 minutes. Place each potato slightly apart on a tray and bake for 50 minutes, or until cooked and tender. You may insert a skewer or toothpick to test its doneness.

4) While baking, prepare bacon bits. Heat up bacon bits with microwave (for 1 – 2 min with low heat) or oven (for 1 - 2 min with 150°C or until crisped). Alternatively, wok-fry (without oil) it to make the bits lightly crisped. Set aside.

5) When potato baked, remove from oven. Open foil and fold down partially to slice each potato in half or make a cross on top. Fill one tablespoon of butter, two tablespoon of sour cream and top some bacon bits on each potato. Serve warm.

Prepare these for your grilling soiree, or serve it with your western meal at home! It's also good to have it as snack for a tea break, isn't it (smile)? Each jacket potato of mine counts about 400kcal. Remember to choose Light sour cream instead. Taste has no much difference from the regular one, but its load of calorie does make a difference! You may even replace sour cream with plain low-fat yogurt.

Tips: Be cautious with the hot potatoes when handling right from the oven. Always use insulated mittens or gloves.
* Choose large oval shaped potatoes with uniform sizes and shape for heating evenly using same time. I used Russet potatoes.
* Bottled bacon bits are easily available at various supermarkets.
* Serve with extra sour cream and bacon bits by the side for diner who needs the extra flavour and crunch may be a good idea.

May 12, 2009

Vegetables Fried Rice (Vegetarian Recipe)

"Healthy and Wholesome Fried Vegetables Rice for Vegetarian Meals. It's Delicious!"

This year, Vesak Day co-incides with Lunar First day of May. As a buddhist family, we had no reason for not taking vegetarian for the day! Even my 'carnivorous' hubby follows vegetarian diet on each and every Lunar 1st and 15th of the month. He does not like vegetarian food at all. The only vegetarian food he eats is curry vegetables. But no curry for him as he had sore throat. So, I cooked fried rice, with assorted vegetables and vegetarian (mock) meat. I called it Vegetables fried rice. My hubby liked it, too!

Taste of my vegetables fried rice was varied from the usual fried rice. It relished more like fried yam rice, as I have added yam it my recipe. I don't call it a yam rice, as I had also the long beans and chinese cabbages in it. See, it's a vegetables rice (smile)! It tasted more robust as compared to fried rice with usual ingredients, but never too overwhelming for a great taste. I love the fragrance of yam taste in the palate, it was kinda addictive (chuckling).

Serves 4
Ingredients
2 cups of long grain rice, rinsed and cooked
1 cup of long beans, diced
1 cup of yam, diced
1 cup of Chinese cabbage, chopped into tiny size
½ cup of dried Shitake mushrooms, soaked and diced (abt 4 mushrooms used)
½ cup of mock meat (vegetarian pork), thinly sliced into strips
1 tablespoon of vegetarian (mock) dried shrimps (斋虾米香)

1 tablespoon of light soy sauce
1 tablespoon of vegetarian oyster-flavoured mushroom sauce
1 teaspoon of dark soy sauce
Pinch of salt and ground white pepper to taste
Sprinkles of sugar

1 tablespoon of vegetable oil x 4

Method
1) Heat wok with 1 tablespoon of oil over medium fire, fry mock meat till browned. Remove from wok, and drain on kitchen towel. Set aside.

2) Pre-fry yam dices with 1 tablespoon of oil. When yam is half cooked, for about 3 minutes, sprinkle some water into the wok and cover with lid to expedite cooking. Remove cover after 2 minutes, continue to stir-fry for another 2 minutes till it is cooked and slightly softened. Remove from wok, and set aside. Same step to pre-cook long beans. Set all ingredients aside.

3) Clean wok, add 2 tablespoons of oil. Add mock dried shrimp (pronounce in Hokkien: Hei Bee Hiam), and fry till fragrant and slightly crisped. Add in mushroom dices, long bean and yam dices with water enough to create sizzling effect, and stir-fry for 2 minutes. Add Chinese cabbage, stir fry for 30 seconds.

4) Then, add cooked rice, followed by light soy sauce, dark soy sauce and vegetarian mushroom sauce. Stir-fry vigorously to combine seasoning and rice well. Sprinkle salt and pepper to taste. If rice appear too dry, add sesame oil (for better fragrance) or just some water (to reduce oil intake). Return pre-fried mock meat to wok, and sprinkle some sugar. Continue to stir-fry for 3 minutes, or until all ingredient and condiments are well combined. Heat off, and serve warm.

A regular portion of my vegetables fried rice counts about 400kcal. Slightly better than usual fried rice, but with fried mock meat and vegetarian dried shrimps added, calories can't be reduced that much.

Yes, one of my reader, Jennsen, requested for more vegetables/ vegetarian recipes, here's one you go (cheers)!

Tips: Since there isn't any minced garlic or onion for vegetarian dish, I added mock dried shrimps to make my rice more fragrant and to yield more interesting bites with these crunchy mock dried shrimp. Get bottled vegetarian mock dried shrimp/ chili dried shrimp off the shelves at large supermarkets or vegetarian stores.

May 11, 2009

Ways to Lose Weight Fast and Healthily

"Points to be remembered, to keep yourself healthy, with fit and good looking appearance!"

I have a cute reader met me in my chat box, cried out for some fast weight lose program from me. Hmm.. Not only for my reader, I guess. It’s for my own good, too.

I think I put on 1 – 2 kg recently (sob. sob). I want to shed some weight now! My latest resolution is to have weight reduction of about 2-3 kg in a month time!

Yes, to refresh my 7-day detox plan which I’ve posted last mid year, I am going to revise a 2nd edition weight losing plan here:

1) Set a target and timeline
Set yourself a target and time of accomplishment. Do not be over-ambitious, set a realistic target, please.

Some experts say no more than 1 kg (~2 lbs) per week. Reduce about 500 calories intake (should not be more than that) from your daily need each day will do, if you wish to lost weight healthily.

Simple calculation: A caloric deficit of 7000 kcal to lose 1 kg is needed, you will lose 1 kg of weight in 2 weeks time, with deficit of 500 kcal per day!

2) Exercise
1 hour of work-out on daily basis at home or outdoor. It helps to increase metabolic rate, and to burn away excessive fat with muscle build-up. I think swimming is good. Using butterfly-style or any other vigorous swimming for an hour helps to burn about 500kcal, while jogging burns about 380kcal. Some say evening work-out will be more effective than any other time.

Well, I am not a good swimmer, in fact. Even though I learnt Karate-Do and used to rollerblading quite frequently during teenage, but swimming and, still, cardiovascular exercises aren’t my forte. I choose working out at home, doing housework. I sweep floor, mop floor, clean table and chairs, do laundry and ironing, after meals. Then, I do squatting and ‘roaming’ around the house while watching tv, for at least 30 minutes. Those “exercises” help me to burn extra 340kcal each day.

3) Restriction on diet
To lose weigh fast, cut all these away immediately !
There will be NO fatty food, fried food, sweet stuff and junk food in your regular diet.

See No. 1 ‘killer’ of weight watcher:
a) Cakes and cookies which contain not much nutritional value, besides sugar, sweetener, and carbohydrate;
b) Chocolate/ other flavoured bread e.g. strawberry jam bread, vanilla cream bread and etc, which give you only sugary carbohydrate;
c) Chicken/ meat skin and fat;
d) Fried chicken from outside store (not even homemade ones if you want to lose weight quicker);
e) Curried food which contains lots of coconut milk;
f) Vegetables stir-fried with lots of oil e.g. preserved/ salted vegetables (梅菜,菜尾);
g) Soup cooked with meat skin/ fat where you drink not only the soup, but together with the fat which to be stored in your ‘spare tyres’.

4) Eat the right ways
When I went on strict lose weight program (created by my own), every single calorie intake counts a lot to me! Even when I had craving on high carbohydrate food or wanted to eat a little more, I chose my food thoughtfully.

Try to eat homecook food as often as you can. Unlike outside food which contains more oil and preservative ingredients for "artificially" better taste, you can always adjust your cooking with less oil and more fiber. Or, choose those healthy stores for meals.

When eat at home, eat it right:
a) Bread – choose whole meal bread instead of white bread. Only allow yourself to be fed max 2 slices each time.
b) Filling/ Spread – No. No butter, not even margarine. Get water-based tuna spread with lots of fresh (organic) lettuce to go with your bread. This can be your proper meal as lunch or so.
c) Water/ Soup – Drink half a glass of warm water/ a regular bowl of soup before your dinner. This will fill your stomach and reduce your intake of solid food in your meals.
d) Guava or fresh turnip (沙葛) – Want some bites or snack for tea? Ok, you can have it. Here you go! One wedge of plain guava (eat with skin and seeds) or turnip is allowed during your weight lose period.

5) Food replacement meal
Instead of normal food intake, I have my lunch replaced with my low fat, low sodium and low calorie food replacement meal, Total Soup, sometimes. It comes in a sachet, whereby I just open the sachet to pour in a glass/bowl of hot water and mix it. I will have a bowl of hot steamy ‘cream’ soup which is so delicious and healthy, as my lunch! The soup contains 50+ types of balanced nutrients in it, and it counts less than 60 kcal.

Taste has never been so good. Unlike other replacement meals which taste very awful, the one I have taste so creamy (but no cream in it at all!) which resembling the taste of cream of mushroom!

6) Fill your stomach with only 70% full each time
Each meal takes only 2/3 of regular portion. Do not over-load your stomach. Be gentle to it by lessen its loads from your food intake. Have a good digestive system built up definitely help in shedding your weight fast.

7) No meal after 8pm
To be exact it is best no later than 7.30pm, as your digestive system slows down after evening.
Meal is also best to be taken at least 4 hours before your bed time.

8) Tiny-winy thing that counts
Remember, every little things we do, eat and choose, in our daily routines, might affect you and your appearance, in long run.

If you wish for a beautiful appearance, do bear in mind that you have to sustain what you are doing fine to keep a perfect waistline. You might once be tempted and gave in to the feast on the table, always pull yourself back in time, and constantly be remindful. Keep the faith alive!

A note to "Reader" girl: Please do not get too upset with those who mocked you. Do not be too anxious over your desire of losing weight, too. I am glad that you remembered mentioning about losing weight with healthy ways! That's the right attitude you have! Frankly, I don't quite have a super quick natural weight lose ways for you. Those abovelisted are the best I could do so far. Hope it helps though.. We will work it out together!

May 09, 2009

Metric vs Imperial Measurements

Measurements differ from country to country. I used most common units for Asia (Singapore) which might not be so familiar for some western countries. Even though minor variations in measurements won't affect your cooking, but it's good if the recipe you like comes with measurements you are familiar with.

As a resident in Singapore, we use metric more than imperial measurement. I had a reader, Ms. Pauline Pogue aka Cheena Bukit, requested me to use imperial measurements for the benefit of US readers. I would very much like to do so, but to flow my measuring of ingredients using imperial units might be a challenge to me. What I did for imperial measurement readers here is, to have a unit converter added in my blog, you may always convert my metric measurement using the converter next to my posts. Alternately, check the conversion of units from metric to imperial listed as below, just for your reference:

Dry:
metric (grams) /imperial (ounces)

30 g / 1 oz
60 g / 2 oz
90 g / 3 oz
100 g / 3.5 oz
125 g / 4 oz
150 g / 5 oz
185 g / 6 oz
200 g / 7 oz
250 g / 8 oz
280 g / 9 0z
315 g / 10 oz
330 g / 11 oz
370 g / 12 oz
400 g / 13 oz
440 g / 14 oz
470 g / 15 oz
500 g / 16 oz (1 lb)
750 g / 24 oz (1.4 lb)
1000 g / 32 oz (2 lb)

Liquid:
Metric (mililitres)/ Imperial (fluid ounces)

30 ml / 1 fl oz
60 ml / 2 fl oz
90 ml / 3 fl oz
100 ml / 3.5 fl oz
125 ml / 4 fl oz
150 ml / 5 fl oz
190 ml / 6 fl oz
250 ml / 8 fl oz (1 cup)
300 ml / 10 fl oz
500 ml / 16 fl oz (1 pint - US)
600 ml / 20 fl oz (1 pint - UK)
1000 ml (1 litre) / 32 fl oz (4 cups)

1 teaspoon...... 5 ml
1 tablespoon......20 ml

Sometimes, I use regular drinking cup to measure serving of cups. It's OK, but getting a proper measurement cup does help a lot in cooking. Get yourself a few measurement cups in various sizes and units. Some indicate imperial (US or UK) units of measurements, while others indicate metric units.

Those measurement cups which I got from NTUC Fairprice and Finest supermarkets cost about S$9 - 11 each. I spotted some cheaper ones in baking supplies shop, such as, Phoon Huat, where each sells at only S$3 - 4.

May 07, 2009

Pork Congee (Porridge) Recipe (猪肉粥)

"Hearty congee meal that warms the heart of your loved ones"

You are wrong, if you think porridge only limited to oatmeal or cereal in liquid. Chinese congee, savory thick rice porridge has been so well-liked by Asians for centuries.

Congee is usually to be taken for breakfast or supper as its taste tends to be more subtle, and yet, wholesome. But not to this Cantonese-style congee which has become more flavorsome with pleasant briny taste by adding other ingredients in it, for instances, red meat, fish slices, seafood (bite-sized), and/ or eggs, to your preference, that can now be eaten anytime of the day!

I had fresh lettuce served with my congee. This was inspired by the congee meal I had in Hong Kong. I loved the idea of having fresh crunchy lettuce as it makes this meaty congee meal tasted more refreshing. No worries about any odd taste, lettuce tastes wonderfully with the congee. It also balances your meaty meal with some greens here. Good garnishing not just for decorating, it relishes the congee, too. Serve it nicely, and then, mix it all up before digging in, you'll discover the pleasure of savouring such delicious and hearty Cantonese-style congee once in a while (smile).

Cantonese congee is a 1-dish-meal that is unembellished easy to cook, and hearty to eat! Not sure why, but Cantonese congee often pairs with fried fritters (fried dough sticks - 油条) that savours marvelous experience of having a congee meal. My girl and I love it so much!

I cooked pork congee last evening as my hubby felt like having some hot liquid meal for dinner. I always like to cook with pig assortments (猪什) to offer more varieties in my congee. But to cook it simpler and quicker this time, I cooked with only the pork meat and added pig's liver as an extra to the pork congee (猪肝肉粥).

Let’s see:

Serve 3 - 4
Ingredients
200 gram of lean shoulder butt pork meat, thinly sliced
100 gram minced pork meat
50 gram pig’s liver, thinly sliced
6 – 8 pork meat balls
2 pieces of 20 cents big dried scallops (or a few tiny ones), steeped for 3 minutes
1 thin slice of ginger, about thumb size, cut into thick stripes
2 medium eggs

1½ cups of long grain rice
6 - 7 cups of water (about 1500 - 1800ml)
1 cups of thick chicken stock (or 2 chicken essence stock cubes)

Slabs of salt (1 teaspoon, more or less. Adjustable to your taste)
About ½ - ¾ teaspoon of ground white pepper (amount adjustable)
Sprinkle of sesame oil
Few drops of light soy sauce

Seasoning (each for pork meat slices and minced meat respectively):
1 teaspoons of light soy sauce x 2
½ teaspoon of rice wine x 2
Sprinkle of ground white pepper x 2
Pinch of sugar x 2
2 teaspoons of corn starch x 2
* x 2 refers to prepare two portions, one portion each for marinating pork meat slices and minced meat

Garnish:
½ teaspoon of fried shallots
Fresh lettuce, cut into stripes

Optional:
1 pair of fried fritters, cut into bite size crosswise

Method:
1) Marinate pork meat slices and minced pork meat (separately) with seasoning, for 15 minutes. Keep refrigerated while marinating. Then, blanch pig’s liver slices with boiling water for 30 seconds, or till it’s half done. Drain and reserve for later.

2) To make congee: Rinse rice, place rice and water in a large pot. Bring pot to a boil over high heat. Add chicken stock (or cube), dried scallops and ginger, bring it to another boil before lowering heat to small fire, and simmer for 20 minutes. While simmering, you have to stir it continuously till rice breaks down and liquid slightly thicken.

3) Add pork meat ball and meat slices, and continue to stir. Add some water occasionally if porridge is getting too thick before it’s formed (thicken and smoothed). Add in minced meat (make into balls or have it mixed loosely in the pot). Then, add sesame oil, salt and pepper. Adjust amount of seasoning to your taste. Stir and simmer for another 10 minutes.

4) Add in blanched pig’s liver, 1 minute of heat off. Immediately after heat off, add raw eggs and few drops of light soy sauce into the pot and stir vigorously to mix eggs with congee well. Cover pot with lid for 1 minuted before serving. Laddle into bolw(s), garnish and serve hot with fried fritters.


A bowl of my pork congee counts about 250kcal. With some fried fritters, count added another 50- 80kcal.

Tips: Right consistency of successful congee should be fairly smooth, light gluey with enough moisture. To achieve smooth consistency, rice has to be softened till completely emerged with the liquid by stirring it continuously (and mashing the softened rice grain to break it down with ladle occasionally) when simmering. Add water to lighten the texture, if you find some resistance to your stirring.
* It's ok if you don't like pig's liver. Opt it out.

May 06, 2009

Super Moist Stir Fried Egg Prawns

"This is no ordinary fried eggs and prawns dish. This is a scrumptious stir-fried tendery prawns dish, complemented with juicy eggs! Simple, yet, special."

This dish was 'created' by my friend's friend who shared the recipe with me later on, some time back. But the original recipe was slight adapted from use of shell prawns to shelled ones, for convenience sake (laughing). Also, added with butter instead of using normal cooking oil as I find it more fragrant with butter cooking.

The prawns were tender, juicy and springy. The eggs in this prawn dish corresponded well with its 80% doneness. Simple, and yet, delicious dish. Ingredients and condiments used in the dish are not anything extra ordinary, it's the cooking time that execute the dish well. Yes, both prawns and eggs can't be over-cooked, to retain its taste of tenderness and moisture.

See, eggs are not 100% cooked. The eggs in this dish have it best at just 70 - 80% done. As such, it nourishes the prawns and yields extra juiciness and fragrance in the palate.

Need not to beat the eggs beforehand. Just crack eggs directly to the wok, and stir immediately to slighty combine them, and have the eggs clinched on these prawns.

Serves 3 – 4
Ingredients
400 gram of medium prawns, deveined and shelled with tail remained intact
2 eggs
3 cloves of garlic, mashed
1 tablespoon of Hsao Hsing Hua Diao rice wine (绍兴花雕酒)
1 teaspoon of butter
Sprinkle of sesame oil
Pinch of salt and ground white pepper
Sprinkle of coarse ground black pepper

Method
1) Wash and remove prawn shell, leave only its tail intact. Cut a deep slit at the back of each prawn to devein. Season prawns with some coarse ground black pepper.

2) Heat butter in a wok over medium fire. Add garlic and fry till fragrant.

3) Add in prawns, stir continuously to remain tenderness. Then, add sesame oil, salt and pepper. Stir fry for another 1 minute.

4) Once prawns are cooked, pour eggs on top of prawns, and stir immediately to combine eggs with prawns well.

5) Sprinkle Hua Diao rice wine, and heat off when eggs are almost 80% done. Serve.


To make prawns a little crisped outside and remain extra juiciness inside, you may consider slightly deep fry the prawns till just half cooked, for less than 30 seconds (过油), and immediately remove from oil and drain on kitchen towel, right before cooking with the listed steps. It makes the prawns more springy and interesting bites. However, the extra calories may stop you from having such fanciful experience (chuckling).

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