Vegetarian Lasagna

Ingredients:

9 pieces of Casa Rinaldi Lasagna

1/2 bottle of Casa Rinaldi Grilled Artichoke (sliced)

400g white mushroom (sliced)

1/2 onion (diced)

2 cups of shredded Chedder Cheese and Parmesan Cheese

2 tbsp Casa Rinaldi Dried Oregano

Some Casa Rinaldi Olive Oil

Few cloves of garlic (minced)

Method:

1. Preheat the oven at 175C.

2. Boil a pot of water for the Lasagna. Boil it for 5 mins and set aside.Spray some olive oil on them so that they will not stick together.

3. Heat up a pan and spray some olive oil on it.

4. Fry the garlic, onion, mushroom, and artichoke.

5. Mix the cheese with the oregano.

6. Spray some olive oil on a baking tray.

7. Layer the baking tray with the lasagna, vegetables, and cheese. I will layer them such that the cheese will end up as the top layer.

8. Bake it for 30 mins (or more depending on oven)

Enjoy!

Mayo Ebiko Cheese Baked Crayfish

Ingredients:

6 crayfish - cut into halves & clean them

1 to 2 tbsp ebiko

3 to 4 tbsp Japanese mayo

3 to 4 tbsp shredded cheese

Method:

1. Preheat oven to 200C.

2. Mix ebiko and mayo into a paste.

3. Spread them on the crayfish.

4. Top it with shredded cheese.

5.  Bake them for 16 mins.

Note: This is inspired by Jeannie Lee's Mayo Salmon & Baked Prawns recipe.

Curry Pandan Chicken

Ingredients:

3 boneless Chicken Thigh - cut into smaller pieces

1 packet Prima Taste Nonya Chicken Curry

50ml Coconut milk

1 tbsp finely minced garlic

1 tbsp ginger juice

1 tbsp light soya sauce

1 tsp sesame oil

Pinch of salt & pepper

24 pcs of pandan leaf

Method:

1. Marinate the chicken with all the above ingredients and leave it in the fridge for at least 2 hours.

2. Wash and trim the pandan leaves.

3. Wrap the chicken in the pandan leaves.

4. Preheat oven at 200C.

5. Place the Pandan Chicken on a baking tray and brush some oil over it.

6. Bake them for 25mins.

Curry Tuna Quesadilla

Ingredients:
Half an onion - diced it
1 cup shredded cheese
1 cup corn nibblets
2 cans Tuna
1 packet Prima Taste Nonya Curry Paste
Some chopped corriander
8 pcs wrap (I used Mission)

Method:
1. Heat up pan with a tbsp of oil, and stirfry the paste for a min, then add the tuna and mix well.
2. Add the rest of the ingredients together (except the wrap).
2. Spread a scoop of the mixed ingredients on one side of the wrap, and fold it into half.
3. Heat pan with a tsp of butter. With low heat, pan fry the wrap for 1 min on each side.

Gnocchi Carota Torta

Ingredients:

8 eggs (beaten)

1/2 packet of Thai sweet radish (bought from wet market)

Few cloves of garlic (minced it)

1 packet of Gnocchi

3 tbsp light soya sauce

Pinch of pepper and salt

Spring onions

Method:

1. Boil gnocchi in a pot of salted water until it floats. Quickly drain the water and set aside.

2. Heat up a pan and add 2 tbsp of oil.

3. Stirfry the radish and garlic for about 2 mins.

4. Add the cooked gnocchi and stirfry it until it is a bit char.

5. Pour the soya sauce and mix it well with the gnocchi.

6. Add the eggs, and pinch of pepper and salt and mix well.

7. Garnish with spring onions and it is ready to be served.

Casa Rinaldi Gnocchi is available exclusively at NTUC finest under the pasta section. (Retail price at $9.50 per pack). Don't miss out Casa Rinaldi giveaway at http://bit.ly/2f9PfwJ

#CasaRinaldiSG

Bubur Terigu 大麦

Ingredients:

150g white wheat (Bought from Fairprice)

60g gula melaka (can be more)

200ml Ayam brand coconut milk

1.5 litre water

3 to 4 pandan leaves (washed & knotted)

Pinch of salt

Method:

1. Soak the wheat overnight (or at least 3 to 4 hours).

2. Boil the water and add the wheat. Cover with a lid but leave it ajar. Stir it once a while. (This should take at least 30mins until the wheat become soft.)

3. Add the gula melaka and stir to mix well.

4. Lower the fire, add the coconut milk, pandan leaves, and cover with a lid. (For 10 to 15mins)

5. Lastly, add a pinch of salt and it is ready to serve.

Salted Egg Fried Sardine

Ingredients:
20g plain flour
5g butter
1 tsp fresh milk
1/2 tsp sugar
Pinch of salt
1 tbsp Knorr Salted Egg Powder
1 egg
20g Breadcrumbs (add 1 tbsp salted egg powder)
2 cans Ayam Brand Extra Virgin Olive Oil Sardine

Method:
1. Melt butter over low heat. Add milk, sugar, salt and salted egg powder to the melted butter and mix well.
2. Cool the above mixture and add to the egg. Beat well.
3. Coat the sardines with plain flour, followed by egg mixture, then breadcrumbs.
4. Heat up oil and deep-fry the sardines.

Salted Egg Bread with Meat Floss

Ingredients for Bread: 
250g Bread flour 
30g Cake flour 
20g Knorr Golden Salted Egg Powder
20g Butter
30g Honey
5g Salt
180ml Fresh Milk
3/4 tsp instant dry yeast 

Ingredients for Mayo:
5g Butter
1/2 tsp Sugar
Pinch of Salt
10g Knorr Golden Salted Egg Powder
50g Mayonnaise

30g Meat floss (store bought)

Method:
1. I used Panasonic breadmaker to produce the dough (using its dough function).
2. The dough will weigh about 500gram.
3. Preheat the oven at 170C.
4. Divide the dough into 10.
5. Knead each dough by hand for a few more mins and put them into a muffin tray. Let the dough rest for at least 60 mins.
6. Brush some eggwash on each dough, and bake them for 12mins at 170 degree.
7. To prepare the Salted Egg Mayo: Melt the butter over low heat, and add sugar, salt, and salted egg powder. Mix well (takes less than a min).
8. Whisk the above mixture into mayonnaise (add the mixture into the mayonnaise bit by bit).
9. Using a teaspoon, apply the mayonnaise around the bread. Press the meat floss on the mayonnaise.

Salted Egg Tapioca Chips

Ingredients:
5 tbsp Knorr Golden Salted Egg Powder
80g butter
A handful of curry leaves - washed
2 chilli padi (optional)
1 packet Fairprice Tapioca Chips (180g)

Method:
1. Heat up oven at 100C.
2. Heat up a frying pan (low heat throughout).
3. Add the butter.
4. Stirfry the curry leaves and chilli padi in the butter.
5. Add the Salted Egg Powder, and mix well. Off the fire when the mixture is bubbling.
6. Pour in the Tapioca Chips, and mix them well with the Salted Egg mixture.
7. Place the chips on a baking tray and bake them for 15mins at 100 degree.
8. When they are cooled, please keep them in an airtight container.

Butter Garlic Scallops 牛油干贝

Ingredients:
16 frozen scallops
3 tbsp butter
A few cloves garlic - minced
Pinch of salt, pepper, & parsley

Method:
1. Thaw the scallops, then rinse them and pat dry with paper towels.
2. Melt 1 tbsp butter in a pan (I used cast iron), and fry the garlic for about half a min.
3. Push the garlic aside and add the scallops.
4. Pan fry each side for 2 - 3 mins.
5. Add the remaining 2 tbsp butter, and add a pinch of salt, black pepper, and dried parsley over it.
6. Ready to serve.

Homemade Chicken Stock 鸡汤

Ingredients:
4 to 5 Chicken Bones (from thigh - cause I bought thighs & debone from them)
8 to 10 Chicken Feet (can be more)
1/2 cup of soya beans (soaked for 1 hr)
2 stalks of lemongrass (wash & chopped into 3 parts)
2 thumb size ginger (wash & remove skin & smashed them)
2 - 3 pcs of dried scallop (for a more flavourful soup) - optional
1 - 2 pcs of dried abalone (for a more flavourful soup) - optional

Method:
1. Blanch the chicken bones and feet.
2. Boil about 4 to 5 liters of water.
3. Add all the above ingredients.
4. Boil at high fire for 20 minutes, then change to low fire for at least 4 to 6 hours. You may add water if need to. I will add half cup by half cup, and not 2 - 3 cups at one go.

Note: 
1. I used a Thermos magic pot. So after I boiled at high fire for 20 mins, I placed the inner pot into the outer pot. (I leave it overnight.) Then I boil it over low fire for another 1 hour.
2. I did not add salt to it. Add salt or soya sauce when you use the stock for cooking.
3. I collected the thigh bones when I bought chicken thighs and I removed the bones from them. Or you can buy chicken carcass from the market.
4. They will become jelly-like when they are chilled. (As shown in the video)

Airfried Laksa Chicken Wings 鸡翅膀

Ingredients: 

1/2 kg midjoint wings 
50g laksa paste
30g coconut milk
1 tbsp light soya sauce
1/2 stalk lemongrass

Method:
1. Cut the lemongrass into small pieces and use a pestle to pound it finer, then mix it with the laksa paste, coconut milk, and light soya sauce.
2. Marinate the above with the chicken for at least 2 hours (overnight is fine too). 
2. Spray a thin layer of oil on the wings.
3. Preheat airfryer to 200C. Airfry the wings for 4 to 5 mins, turn & continue for another 3 to 4 mins.

Note: I am using Philips airfryer, and I used a grill pan.

Roast Chicken with Carrots & Potatoes 烤鸡

Ingredients: 

1 kampung chicken (abt 1 to 1.2kg) 
2 carrots 
500g to 600g baby potatoes
1 to 2 corns
300g broccoli 
1 tbsp Nomu Poultry rub
1 tbsp light soya sauce
2 tbsp olive oil
1 tbsp butter
A few garlic cloves

Method:
1. Clean and wash the chicken.
2. Apply the light soya sauce & 1 tbsp olive oil on the chicken, followed by Nomu Poultry rub. (Or your preferred rub.)
3. Leave the marinated chicken for at least an hour (in the fridge). I usually marinate at least 4 to 6 hours.
4. Preheat the oven at 200C.
5. Clean and chop the carrots, potatoes, corn, and broccoli.
6. Mix the garlic, carrots and potatoes with butter, a dash of salt & a tbsp of oil, and place them on a baking tray.
7. Place the chicken on top of the vegetables.
8. Roast the chicken at 200 degrees for 50 to 60 mins. (Rotate the tray after 30 mins.)
9. Steam the corn for 10 mins, and steam the broccoli for 6 mins. Add them to the baking tray when roasting of the chicken is done.

This is easy to prepare, easy to cook, easy to eat, and easy to clean up! haha

Note: 
1) If you do not have the poultry rub, you can mix some herbs like thyme, sage, oreganum, lemon, pepper, and paprika. 
2) I rubbed light soya sauce on the chicken because I liked its appearance to look a bit brown.

Honey Oats Bread 蜂蜜燕麦面包

Ingredients: 

250g bread flour 
30g cake flour 
20g Oats
20g butter
30g honey
5g salt
180ml fresh milk
3/4 tsp instant dry yeast 

Method:
1. I used Panasonic breadmaker to produce the dough (using its dough function).
2. Knead by hand for a few more mins & I put in a breadtin & cover with a damp cloth. I kept it in a closed oven. Let the dough rest for at least 60 - 90 mins.
3. Bake them at 170C for 40mins.

Marmite Bacon Prawn 培根明虾

Ingredients:
1/2 tbsp Marmite
1/2 tbsp light soya sauce
Dash of pepper
Dash of garlic powder
Dash of paprika powder
12 pc bacon
12 prawns

Method:
1. Mix Marmite, light soya sauce, pepper, garlic powder, and paprika powder well.
2. Mix the above with bacon for 30mins.
3. Remove the prawn shells (keep the head & tail), and devein the prawns with a toothpick.
4. Wrap 1 pc of bacon to 1 prawn, and secure with a toothpick.
5. Heat up pan with 1 tbsp of oil.
6. Panfry the prawns over low heat until cooked.

Note: Can be airfried too!

Airfried Marmite Chicken Wings 鸡翅膀

Ingredients: 

15 midjoint wings 
1 tbsp Marmite
1 tbsp light soya sauce
1 tsp dark soya sauce
1 tsp sugar
1 tsp sesame oil
Dash of salt & pepper

Method:
1. Marinate the above for at least 2 hours (overnight is fine too). 
2. Brush a thin layer of oil on the wings.
3. Preheat airfryer to 180C. Airfry the wings for 4 to 5 mins, turn & continue for 2 to 3 mins.


Note: I am using Philips airfryer, and I used a grill pan.

Chilli Tuna Toast

Ingredients: 

1 can Ayam brand Chilli Tuna
1 onion (sliced thinly)
1 cup shredded cheese
1/2 cup pasta sauce
6 slices of bread

Method:
1. Preheat oven to 200C.
2. Drain the oil from the tuna.
3. Spread pasta sauce over the bread, followed by sliced onion, tuna, and shredded cheese.
4. Bake them for 5 minutes.

Lala Bee Hoon Soup

Ingredients:
1 kg lala
3 pcs A1 bee hoon (soaked)
Napa Cabbage (sliced it)
Ginger slices
2 tbsp light soya sauce
2 tbsp hua diao 花雕酒


Method:
1. Boil ard 3L of chicken stock (can be homemade or ready made chicken stock) with ginger slices. 
2. When stock is boiling, add napa cabbage. Cover with lid, and boil for 3 mins.
3. Add the bee hoon and lala. Cover with lid, and let it boil for another 2 mins.

4. Add the soya sauce, hua diao 花雕酒, and a dash of pepper.

Note:
You can refer to http://ahgimplayground.blogspot.sg/2017/05/chicken-pho.html for homemade chicken stock.

Shibuya Toast

Ingredients:
1 pc Thick Toast (I baked a loaf of bread)
Ice Cream
Fruits
Nuts
Pocky
Kit Kat
Mint Leaves
Honey
Chocolate flakes/sauce
Oreos
Sprinkles
Anything you can think of

Method:
1. Cut out the inner white bread & you get an empty bread box.
2. Cut them into cubes/squares (from the inner bread that you dig out in Step 1.). Spread some butter on them and toast it.
3. Toast the empty bread box.
4. Quickly fan all the bread to cool them down.
5. Fill the empty bread box with the bread cubes, topped with ice cream, fruits, nuts, pocky, kit kat, and anything else that is suitable.

Note: 
1. Do it quickly or else the ice cream will be melting away...
2. If you are not baking the bread, you can purchase thick bread slices from bakeries like Four Leaves, or similar Japanese Bakeries. Then butter both sides, toast them, cut them into cubes. Stack like 3 to 4 layers, and they should look as good too.

Chicken Phở

Chicken Stock Ingredients: 

1 cup soya bean (soak till soft)

1 cup ikan billis

A few Chicken bones (I used drumsticks)

A few chicken feet

A pc of ginger (smashed)

A few cloves of garlic

Chicken Stock Method:

1. Blanch the chicken bones & chicken feet.

2. Boil a pot of water (at least 3 litres) with the chicken bones, chicken feet, soya beans, ikan billis, ginger, and garlic for at least 3 hours. (Simmer over low fire.)

3. Add a tsp of salt (or more) before you off the fire.

Chicken Phở Ingredients:
Chicken Stock
Cooked Chicken Meat (shred it)
Flat noodles (soak it & blanch it)
Onion (slice it thinly)
Bean Sprouts
Mint Leaves
Basil Leaves
Coriander
Spring Onions
Red Chili

Chicken Phở Method:
1. Place the noodles, then the meat, and all the garnishing in a bowl.
2. Pour the stock through fine-mesh sieve into the bowl.

3. You may add a tsp of soya sauce/fish sauce.

Tea leaf Eggs 茶叶蛋

Ingredients:
6 eggs
4 tbsp soy sauce
2 to 3 tbsp Chinese Tea Leaves (I used Pu erh)
2 cinnamon stick
2 star anise
5 cloves
1 tsp sugar
2 liter water
2 to 3 cups Huiji tonic

Method:
1. Boil the eggs in a pot of water for about 10 mins.
2. Remove the eggs and rinse under tap water.
3. Using a teaspoon/spoon, gently tap on the eggshell to create crack lines.
4. In another pot, add and boil the soy sauce, tea leaves, cinnamon stick, star anise, cloves, sugar, and water.  
5. Add the eggs and lower the fire. Cover with lid.
6. Simmer for at least 2 hours, or more for a stronger taste.
7. Add Huiji tonic 10 to 15 mins before you off the fire.

Note: 
1. You can add more tea leaves for a stronger fragrant and taste.
2. This recipe is good for up to 10 eggs.

Black Chicken with Mee Sua 何首乌乌鸡面线汤

Ingredients:
1 black chicken (chop into 4 parts)
3 to 4 dried scallops (soak till soft)
100g black beans
10 red dates
5 pcs 何首乌
3 litres water
1 to 2 cups Huiji tonic

Method:
1. Clean and blanch the chicken.
2. Boil the water with the dried scallops, black beans, red dates, and 何首乌, then bring to a boil.
3. Add the chicken and cover the pot with a lid. Let it boil for 20 mins then lower the fire and simmer for 1.5 to 2 hrs. Add a pinch of salt before off the fire.
4. In a separate pot, boil the mee sua.
5. Place the mee sua in a bowl, place a piece of chicken, and pour some soup in the bowl. Add 1 to 2 cups* of Huiji tonic to the soup.


Note: Use the cup* provided by Huiji.

Pizza (using Wraps as base) 比萨饼

Ingredients:
Wraps (as Pizza base)
Pasta Sauce 
Shredded Cheese
Fresh Mushroom (sliced)
Pineapples (cubed)

Method:
1. Preheat oven at 180C.
2. On a piece of wrap, spread a thin layer of pasta sauce (I prefer pasta sauce than the regular pizza tomato sauce.)
3. Put some shredded cheese over the pasta sauce.
4. Put sliced mushrooms & pineapple cubes (or ham/capsicum etc) over the shredded cheese.
5. Sprinkle some ground pepper and Italian herbs over it.
6. Top it with more shredded cheese.
7. Bake it at 180 degree for 10 to 12 mins (varies with different type of ovens.)

Enjoy!

Note: 
1. Don't spread too much pasta sauce or else the base will turn soggy.
2. I prefer Mission wraps.
3. If you prefer, you can use pizza tomato sauce instead of pasta sauce.
4. Watch your oven, wraps get burnt very easily.

Baked Potato with Baked Beans

For 4 to 8 or even more ramekins (depends on size of ramekins)

Ingredients:
1 can baked beans
3 potato (remove skin & slice thinly)
1 cup shredded cheese

Method:
1. Preheat oven at 180C.
2. Grease the ramekins with butter/oil.
3. Place the sliced potato to 3/4 of the ramekin.
4. Scoop the baked beans and fill up the ramekin.
5. Top them with shredded cheese.
6. Cover with a lid or aluminum foil and baked them for 30 mins.
7. Remove the lid/foil and bake for a further 10 mins.

Mango Ice Cream 芒果冰淇淋

Ingredients:
500 to 600 grams of mango (excluding skin & seed)
400 ml whipping cream
150 to 200 ml condensed milk

Method:
1. Use a blender to blend mango with 150 ml of condensed milk. Taste it, If you prefer it sweeter, add the remaining 50 ml or more. 
2. Add 200 ml of whipping cream to the mixture and blend well, then add the remaining 200 ml.
3. Pour them into an ice-cream mould or any container.
4. Freeze them for at least 4 hours or more before consuming.

Creamy Chicken & Mushroom Pasta

Good for 2 pax

Ingredients:
1 pc chicken thigh
200g Fresh Button Mushroom (sliced)
400ml Cooking Cream
1 cup/handful shredded cheese
Some Cherry tomatoes
Some smashed garlic

Method:
1. Remove the chicken skin & bone. Cut into bite size and marinate with salt & pepper for at least 1 hour.
2. Boil pasta (for 2 pax) for 8 minutes. Rinse with cold water and set aside.
3. Heat pan with 2 tbsp oil/butter.
4. Pan fry chicken till brown, then add garlic and stirfry.
5. Add the slice mushroom and fry for 1 - 2 min.
6. Add the cooking cream and bring to a boil, then add the pasta and mix well.
7. Add the shredded cheese, and a pinch of salt & pepper (taste & add more if need to).
8. Lastly, add the cherry tomatoes, and mix well.

Black Vinegar Pork Trotter 猪手醋

Ingredients:
1.5kg Trotter (chopped)
400g Gula Melaka
750 ml Black vinegar 
1 liter water
500g old ginger (remove skin and smashed it with a mortar and pestle)
8 to 10 hard boiled eggs (remove shells)

Method:
1. Blanch the trotter and put it aside.
2. Heat pan with 2 tbsp sesame oil, and fry the ginger (I used Wen Dong ginger this time).
3. Add the vinegar and water, and bring to a boil. Then add Gula Melaka.
4. Add the trotters, and cover the pot with a lid. Lower the fire and simmer for an hour.
5. Add the eggs and simmer for another 30 mins.

Note: I used 猪手.

Luncheon Meat & Potato & Baked Beans

Ingredients: 

1 can Ayam Brand Baked Beans
1 can Luncheon Meat (Dice it)
2 Potatoes (Remove skin & dice it)
1 onion (Remove skin & dice it)
A few cloves of garlic (smashed)
Some ketchup
1/2 cup of water

Method:
1. Heat up pan with 2 tbsp of oil over medium fire, and fry the garlic.
2. Add diced potatoes and stir fry for a few minutes until it is lightly browned.
3. Add diced luncheon meat and stir fry for a few minutes until it is lightly browned too.
4. Add the onion and stir fry for a minute, then add 2 tbsp of ketchup and mix well.
5. Add the baked beans & 1/2 cup of water. Cover the pan with lid and simmer for 2 minutes.
Ready to Serve!

Peach Gum Dessert 桃胶糖水

Ingredients: 
10 - 15g Peach Gum (Soak overnight)
20g White Fungus (Soak & cut into smaller pieces)
30 pcs Dried Longan
10 pcs Red Dates (Remove seeds)
30g Rock honey sugar (adjust to your preference)
2.5L water
Wolfberries 枸杞子
Osmanthus 桂花

Method:
1. Soak Peach Gum overnight. It will expand at least 10 to 15 times of its size. Spend some time to clean its impurities until it looks clean. Don't be greedy and soak too much. You will regret when you start to clean it. Hahahaha...
2. Rinse all the ingredients.
3. Boil the water over medium fire.
4. Add Red Dates in the boiling water for 10 mins, then add the longan & boil for another 10 mins.
5. Add White fungus and Peach gum in the boiling water. Cover with lid and lower the fire. Simmer for 10 mins.
6. Add the sugar and off the fire after 10 minutes.
7. I added wolfberries and osmanthus just before I served the dessert.

Can be served as a hot dessert or cold dessert.

I bought the peach gum from Albert Centre. You can find them from Fu Hua too.

Note: 
Some say not suitable for pregnant ladies & do not consume when you are having your menses (please google), some say it's ok. I am not really sure. I believe everything in moderation.

 

I bought the peach gum from this shop.

Rice Cooker Chicken Mushroom Rice

Ingredients:
2.5 cups rice
A small knob of ginger
Few cloves of garlic
8 Chinese dried mushrooms
300 to 400g chicken (chopped into pieces)
1 tbsp dark soya sauce
1 tbsp light soya sauce
1 tsp sesame oil
1 tbsp cooking oil
Dash of pepper & salt
2.5 cups water (I kept the water from the soaked mushrooms. Can use chicken stock too.)

Methods:
1. Soak the dried mushroom till soft and slice it thinly.
2. Marinate the chicken with dark soya sauce, light soya sauce, sesame oil, salt and pepper. Best to marinate at least 1 hour.
3. Cut the ginger into thin strips.
4. Smash the garlic and chop them finely.
5. Heat the pan with 2 tbsp oil, then add the garlic and ginger to stir fry.
6. Add the mushroom and the marinated chicken into the pan and continue to stir fry.
7. Add the washed rice to the pan, fry to mix all ingredients well.
8. Pour the rice mixture to rice cooker, add the water needed, and press START on rice cooker. (I chose the normal white rice cycle.)
9. When it is done, add the chopped scallion.