It’s about every food I’ve cooked with heart and loves
This supposed to be one of my dishes for an upcoming cooking contest, but apparently it resembles a “clubbing” dish which commonly found in the menu of pubs and clubs. :D
Well, I still like it as my home cooked. It looks great on the plate and delicious to eat. Try it!
酒吧菜式，你要试一试吗？
美观又好吃。
“How about some homemade Otak-Otak for BBQ party? 烧烤会吃自制乌打好吗？”
Otak-Otak, an Indonesia/ Malaysia/ Singapore delicacy, made of ground fish meat, coconut milk and spices. There are many different versions of otak-otak in the market, but the most often seen is the reddish-brown type. Wrapping the paste in banana leaf is the most traditional way to make this Otak-otak as it renders a hint of aromatic sweetness to the toasted parcels.
Step 1,2,3… It’s really not difficult to make otak-otak, and eating it on its own as snack, using it as the filling in bun or bread, or having it as part of the nasi lemak meal, is just as ideal as it could be. And this time, the Otak-Otak were made for my BBQ event with a bunch of great friends. Glad they liked it!
鱼肉乌打，是一种源于鱼肉碎，椰奶和辣椒香料为主料的印尼，马拉西亚和新加坡美食。市场上有多种不同做法的乌打，这里最要常见的是红褐色的。包裹在香蕉叶的乌打，烤熟后更增添了淡淡地甜香味。
步骤1，2，3..… 乌打的做法真得不难，吃法也是多元化。净吃，夹面包或者当椰浆饭的配菜都十分完美。这趟我就为和一班可爱的好朋友们的烧烤会而制的。谢谢大家都喜爱喔！
Yields about 25 pcs
Ingredients
450g fish fillet
180ml coconut milk
1 thumb of fresh turmeric，peeled
2 stalks of lemon grass, cut small
3 leaves of kaffir lime leaf, finely chopped
2 teaspoons of corn starch
2 eggs, lightly beaten
1.5 teaspoons of salt
1 teaspoon of sugar
3 tablespoons of curry powder
4 tablespoons of homemade Sambal belacan chili
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制约25支
材料
450克 鱼肉
180毫升 椰奶
1拇指般大小 鲜黄姜，去皮
2根 香茅，切小段
3片 青柠叶，切碎
2茶匙 玉米粉
2颗 鸡蛋，打散
1.5 茶匙 盐
1 茶匙 糖
3汤匙 咖喱粉
4汤匙 自制叁巴马来盏辣椒
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做法
(1）把黄姜和香茅搅碎后，加入所有其他的材料，一起搅拌均匀。如果想吃到鱼肉，先把其他材料捣碎成泥状后，再放入鱼肉轻搅便可。
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A serving of my Otak counts about 30kcal.
一份乌打约30卡路里。
Tips: Fish must be completely boneless. The most popular choice of fish is Mackerel or Batang, but frozen fish fillet works as well for me.
* For my homemade sambal belacan chili recipe, simply click here, or the above sambal photo, or recipe’s link (in red wordings).
温馨提示：鱼肉要确定无刺。马鲛鱼和巴当鱼是最常用的，但对我来说冰冻鱼柳一样好味。
* 我的自制叁巴辣椒，可点击上面的叁巴图，或红色字的链接或这里。
“
Same same but different this time! 这次有不一样的一样哟!”
Everyone loves fast food. It’s not easy to get one everywhere in the world. Why bothers to cook one? Well… I don’t know! Just because one of readers requested this, so I created mine, for her. I love my readers and friends! :)
Anyway, I find mine different from the popular’s. Mine is homemade. Decent, tasty and it’s home cooked…
每个人都爱吃随手可得的快餐。别忙了，就去买一个吧，干嘛非要煮呢？对，是为了实现我亲爱的读者的需求，这就做出我的辣椒鸡腿汉堡！我爱你们！
汉堡里夹着一个自制的辣鸡排。好吃😋
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Method:
(1) Rinse and pat dry chicken thighs. Marinate with Seasoning (A) for at least 2 hours.
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MySpicy burger counts about 550kcal.
一份”麦”辣鸡腿汉堡的热量大概 550卡路里。
Tips: Add more chili powder and chili oil to increase the spiciness.
* The second frying process (quick fry) is to he done in less than a minute on high fire. Watch out the heat and do not burn the meat.
温馨提示：辣椒粉和辣油可照喜好调整。爱吃辣就加辣！
＊鸡排回锅炸脆时，必须小心火候避免炸糊了。
My way of surf & turf, meat in squid. Cooking the relatively bland squid dish with a good recipe is essential. I have mine which I think goes really well with just a plate of steamy hot rice! Even for someone who doesn’t like squid, you wouldn’t be resisting it!
有别于一般传统的水陆佳肴，这是我的呈现方式，猪肉酿鱿鱼。最主要的，是在于如何把最单调乏味的鱿鱼配上美味的食谱。我的烹调方法就自认为最配饭的！即使是不喜欢吃鱿鱼的你也会吃上好几口的！
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A serving of my XO stuffed squid counts about 200kcal.
一份XO叁巴酿鱿鱼摄入的热量大概200卡路里。
Tips: Stove fire should be low when sauté/ grill stuffed squid to make sure the meat inside is completely cooked before the squid is overly cooked or burnt. Alternatively, slit the knife through in the middle of the squid so that the heat penetrates and cooks the meat inside easily.
* Instead of one large squid, use of 2 smaller squids is equally fine.
* The bottled sambal paste and XO paste used in my recipe are from The Soup Restaurant. You may use any brand of the shelves, too.
小提示：煎／烤鱿鱼一定要小火，以避免酿在里头的肉熟透以前鱿鱼被烤焦。要不然，可以在鱿鱼背上划开几刀好让热力渗透把肉煮熟。
* 除了用大条的鱿鱼，分成两条较小的也行。
* 食谱里用的瓶装叁巴和XO酱是从三件两盅餐馆购买。你也可以用市场上任何牌子。
“It’s just so easy-peasy to make this versatile Sambal Belacan Chili, a family heirloom recipe from Nyonya Ah Ma. 就是这么轻易地做出娘惹阿嬷家传食谱的多用途叁巴马来盏辣椒。”
Using mortal and pestle to slowly grind the raw sambal ingredients into paste is certainly the most traditional and risk-proof way in making the most classical version out of its original state. However, blending it the quick and easy way is what most busy people like us need. I personally buy the idea of blending, and think it’s great enough with the smooth and refine paste. :)
This recipe was originated from the cookbook where all its recipes were passed down from the authors’ late great grandmother. Apart from having the honor to reproduce and share the recipe of these delicious Peranakan dishes, this cooking collaboration with Mr Emil Teo, executive director of the wine distribution co – Taste of Tradition, also the grandson of the recipe creator, also allow us to have its best wine and food matching here. Yes, you wouldn’t be scratching your head to know the perfect wine for some of these delicacies you would be cooking. Pure sharing here.. :)
传统叁巴马来盏辣椒最经典的味道就是用研钵和研杵慢慢地磨成。但繁忙的都市人寻求快速的渴望也不容忽视。轻松简易的搅拌做法最适合不过了。我个人觉得搅拌出来的叁巴够细滑了。
这叁巴辣椒的制作方法取自于一本难得的娘惹菜食谱，里头所有的菜肴都是作者们的曾祖母所创的。除了拥有这份荣幸能够体验烹调食谱里的每道菜以及在这里和大家分享完美的食谱外，更可贵的是可以和Taste of Tradition葡萄酒批發公司的执行董事, Mr. Emil Teo, 也是食谱原创者的孙子, 合作把煮出来的菜肴一一配上好酒。不用烦恼了，你即将学习的这些菜肴都会配上最适合的葡萄酒。就为分享而已… :)
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Wine Info 葡萄酒资讯:
* Wine made by @louislatour1797 #Chablis and it’s available at all @coldstoragesg (Cold Storage 均有出售)
* Imported and distributed by @TasteofTradition #VWS #vermilion (Taste of Tradition 进口批发)
1 tablespoon of my belancan counts about 40kcal.
一汤匙的叁巴马来盏摄入的热量大概40卡路里。
Tips: Belancan in block and candlenuts can be found in major supermarkets and Asian provision shops.
* To reduce spiciness, may remove seeds from the chilis.
小贴士：块状峇拉煎干和石栗可在超市和亚洲杂货铺找得到。
＊ 不想吃太辣的话，可把辣椒去籽。
Cooked this for my lunch meeting yesterday. Knowing that the cakes and desserts were the “highlight” of the session, we tried to keep our main course simple. Yup, made this meatball tomato pasta as part of my contributions to the potluck meal, I was glad that many of them enjoyed it pretty well!
Really nothing fanciful, my pasta dish was just one of the many versions. Of course, with a twist to adapt the pasta cooking as my own.
Try it!
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A large serving of my spicy tuna meatball pasta counts about 500kcal.
Tips: All-purpose seasoning powder is available at major supermarkets e.g. NTUC Fairprice, Cold Storage, Giant Hypermarkets and online grocery stores. Look ard the condiment/ seasoning shelves. However, it’s ok to replace with some chicken powder, if really really found it at no avail.
* Any excessive meatballs can be stored up to a month in freezer for future use.
* Add 1-2 more scopes of pasta water into the sauce cooking, if you prefer more diluted pasta gravy, and vice versa.
* I used canned Hunt’s organic tomato purée. It’s available at major supermarkets.
* I used spicy tuna or kimchi spicy tuna for my meatballs. For non spicy version, use olive oil tuna. Canned tuna is available at major supermarkets and grocery stores.
* Soda biscuits to be mashed into fine crumbs. For more interest bites, coarsely mash the biscuit to leave some biscuits bits.
^Do not discard the oil from sautéing meatballs. Use it for cooking pasta sauce.
^Do not discard the water from boiling dry pasta. Use it for cooking pasta sauce.
“Are you ready for a feast?”
Planning for any gathering, or feeling like fixing a feast for your loved ones? For the seafood connoisseur, here’s my easy and delicious all-in-one seafood treat.
This is especially great to cook for a group epicureans to get together. Chatting, laughing and having great food together… Great food, great home cooked food, but minus the hassle of cooking up extensive dishes. You would still be able to impress your guests with this lucious meal. :)
Again, this is a simple to cook seafood boil. As it was cooked from scratch, no instant soup pack used in my recipe, many little spices were required. No worries, all the ingredients are available in NTUC Fairprice and Warehouse Club.
Below is the video recipe, or click on link (Video):
Ingredients:
4 tablespoons Kirkland Signature Pure Olive Oil
1 tablepoon Kirkland Signature Pure Sea Salt
2 teaspoons Kirkland Signature Coarse Ground Black Pepper
1 teaspoon Kirkland Signature Organic Sugar
1 Emerald Whole Cooked Mud Crab , thawed
300 grams Blue Oceans Frozen Flower Clam , thawed
2 tails Blue Oceans Frozen Cray Fish , thawed
0.5-1 kilogram Blue Oceans Black Tiger Hoso Shrimp , thawed and trimmed
1 Large Pot of Water , (about 2.5 litres)
1 Sweet Corn , thickly sliced or broken in 3 parts each
3-4 Mini Potatoes with Peel , washed and halved
1 Whole Garlic , unpeeled
1 Fresh Ginger , chopped
4 Small Onions , peeled
1 Large Lemon , wedged
4 Bay Leaves
4 Basil Leaves
4 tablepoons Mustard Seeds
3 tablespoons Coriander Seeds
1 tablespoon Dill Weeds
1 tablespoon Ground Allspice
1 tablepoon Cayenne Pepper
2 knobs Butter
Sweet Basil , chopped
Directions:
(1) For crab seasoning: add 4 tablespoons mustard seeds, 3 tablespoons of coriander seeds, 1 tablespoon of dill weeds, 1 tablespoon of ground allspice, 1 tablespoon of cayenne pepper, 1 teaspoon black pepper and 1 teaspoon sugar in a bowl and mix well.
(2) Heat pot with oil over low fire. Add 4 onions, 1 thumb of ginger, 1 whole garlic and sauté till fragrant. Then, stir in seasoning mix and 4 basil leaves, and quickly fill in water until 2/3 full. Increase heat to medium fire, and bring to a boil.
(3) Squeeze the lemon wedges and drop it into the pot. Add 4 bay leaves and 1 tablespoon of salt.
(4) Add 3-4 small potatoes and boil for 10 minutes. Add 1 ear of sweet corn and boil for 15 minutes.
(5) Add 2 tails of crayfish and allow to cook for 5-8 minutes. Add in 300 grams of clams, 1 kilograms of prawns and 1 crab. Cover with a lid and cook for 3 mins.
(6) Turn the heat off, and allow the remaining heat to cook for 10 minutes before removing.
(7) Lay sheets of large parchment papers (or newspapers) on the table. Using a skimmer, retrieve all the seafood and vegetables, and place atop. Melt 2 knobs of butter on the hot seafood, garnish with ground pepper and chopped basil and serve.
Tips: This is a spicy dish. The soup is meant for boiling and to allow the seafood to absorb its flavor only.
Oh yes, Mother’s Day is just around the corner, and it will be the perfect time to go the extra mile and show your appreciation by whipping up an awesome Masterchef-worthy meal for the leading lady in your life! That’s what Mission Foods Singapore has planned about..
And here, I came out with my newly created wrap recipe, for my mother, your mother, you and me! Of course, fathers and sons were not missed. Everyone loved this wrap so much! Each of them had two large rolls which required using 2 wraps for each roll they had!
Yes, I knew you loved spicy food, and thus, this is a hot & spicy filling created specially for you. :)
Serving Size: 4-5 rolls
Calories per serving: 350
Ingredients
For meat filling
400g of pork belly, cut
Pinch of salt
Pinch of coarsely grounded black pepper
1 teaspoon of smoke paprika
2 teaspoons of chili powder
1 tablespoon of Dijon mustard
2 tablespoons of Worcestershire sauce
2 tablespoons of all purpose seasoning powder (store-bought)
4 tablespoons of ketchup
6 tablespoons of brown sugar
100ml of chicken stock
1 tablespoon of cooking oil
For veggie filling:
8-10 ears of fresh shiitake mushrooms, trimmed stem and cubed
Handful of asparagus, julienned
1 teaspoon of light soy sauce
Pinch of salt and coarsely grounded black pepper
1 tablespoon of cooking oil
For egg sides filling
4 eggs
2 tablespoons of fresh milk
1 tablespoon of butter
1 teaspoon of olive oil
To assemble the wrap rolls:
4-5 leaves of fresh lettuce
4-5 sheets of Mission wrap
Some Sriracha hot sauce(for extra heat)
Instructions
Prepare spicy pork: Clean and pat dry pork belly. Sprinkle salt and pepper. Mix all other seasonings in a bowl. Coat meat well with seasoning mixture. Marinate for an hour.
Heat frying pan with oil over medium fire. Take pork belly out from seasoning sauce, and place in frying pan to sauté until both sides are browned. Reduce heat to low, pour in seasoning sauce and simmer until sauce is thicken and drying up. Heat off and transfer to a plate to cool. Shred pork with a fork. Reserve for later.
Prepare asparagus mushroom: Heat wok with oil over medium fire. Add asparagus and stir to cook. Sprinkle salt and pepper, continue to cook until almost softened. Add mushrooms, stir fry. Drizzle light soy sauce (sizzling effect), and stir to combine. Heat off. Reserve for later.
Prepare scramble egg: Beat eggs. Add milk to combine well. Heat pan with oil and butter over low fire. Pour beaten egg mixture, and immediately scramble the egg once it starts to set. Keep stirring to retain its moisture while letting it set gradually. Heat off. Set aside.
When ready to serve: Spread thin layer of butter on heated frying pan over low fire. Place and warm Mission wrap on both sides.
To assemble wrap: Place a wrap on a large flat dish or surface. Spread some hot sauce, and place a leaf of lettuce. Take a portion of scrambled egg to top it, followed by shredded pork and asparagus mushroom. Roll up the wrap. Slice into halves to serve
Notes
Tips
I used Mission original wrap. You may choose 6-grain wrap, and others. Mission Foods wraps are available at major supermarkets eg NTUC Fairprice and Cold Storage.
Sriracha hot sauce is known as a kind of Thai chili sauce. The hot spicy flavor is savory and pleasant to taste and goes so well with this wrap roll, if you liked hot flavor.