Blueberries Smoothie

Ingredients:
50g Ayambrand Trim Coconut Milk
125g Blueberries
1 Banana
Few ice cubes

Method:
1. Place all ingredients in a blender and blend until smooth.
2. Serve.

Gum Tragacanth Dessert 雪燕糖水

Recipe for 1 pax:

Ingredients:
1 pc 雪燕 abt 4g (soak overnight or minimum for 6 hours)
1 small pc of honey rock sugar
2 red dates (cut it and remove the pit)
200ml water/fresh milk/almond milk

Method:
1. After soaking the 雪燕, remove the impurities. (which is a lot lot lot easier than peach gum)
2. Place the 雪燕, sugar, red dates into a small bowl.
3. Pour in any liquid as mentioned. (I prefer fresh milk.)
4. Cover the bowl and steam it for 20 mins.

Note: I added 2 slices of American Ginseng when I steam it with water.

I bought it from Long Ma Dried Goods at Albert Centre Wholesale Market (3rd floor)
270 Queen Street
Singapore 180270
Opening hours: 8.00am to 8.30pm daily  ,
but it can also be found here.

Braised Pork 卤肉饭

Ingredients:
400g minced pork (I asked the butcher to mince the part that has some fats, but not a lot)
(You can use pork belly if you prefer the fats, dun need to mince it, just cut into strips.)
5 dried shitake mushroom (soaked till soft)
1 - 2 tbsp dark soya sauce
1 pc honey rock sugar
1 tsp five spices powder
2 cinnamon stick
3 star anise
Few cloves of garlic (mince)
200ml chicken stock
400ml water
3 tbsp oil

Method:
1. Squeeze the water out from the mushrooms and dice them.
2. Heat the oil in a pan, and add the garlic. Fry them until golden brown and pour them on a strainer. Pour the oil back. Keep the garlic aside.
3. Fry the mushroom until fragrant.
4. Add the pork and continue to stirfry.
5. Add 1 tbsp dark soya sauce. O if you prefer, 2 tbsp.
6. Add the garlic, five spices powder, chicken stock, water, sugar, , cinnamon stick, and star anise, and bring to a boil. Cover with a lid, and lower the fire to simmer them for at least 45 mins.

The eggs:
1. Boil a pot of water, add some salt in it.
2. Add room temperature eggs and continue boiling for 5 mins.
3. Take the eggs out and submerged them in a pot of ice water for 5 - 10 mins.
4. Peel the eggs,
5. Scoop the sauce from the braised pork into a bowl and place the eggs in it for at least 15 mins. Longer if you prefer a darker brown.

Note: Instead of pork, it can be minced chicken too.

Baked Mac and Cheese

Ingredients:
250g Macaroni (elbow pasta)
6 tbsp Butter
30g Panko breadcrumbs
50g plain flour (all purpose flour)
3 cups warm milk
300g shredded cheese
20g parmesan
Salt

Instructions:
1. Preheat oven to 180C.
2. In a pot of boiling water, add 1 tsp salt, 1 tsp oil, and the pasta and bring to boil to cook until almost al dente, drain and mix the cooked pasta with 1 tbsp butter, and set aside.
3. Heat up a pan and melt 4 tbsp butter, add flour and mix well.
4. Add the milk to the pan (add it in 3 parts), 1/2 tsp salt, and mix well with the paste. (Takes abt 5 mins)
5. Off the fire, and add the cheese. Mix well.
6. Mix the breadcrumbs with 1 tbsp melted butter.
6. Pour the sauce into a baking dish with the pasta. Sprinkle panko and parmesan over it.
7. Bake for 20 mins.

Baked Spaghetti

Ingredients:
200g spaghetti
1 onion (finely chopped)
2 cloves garlic (minced)
200g sliced mushroom
200 g ground beef - marinated with salt, pepper, & 1 tsp Italian seasoning
(Or any meat of your choice)
1/2 bottle Pasta sauce (250g)
200g shredded mozzarella
40g shredded Parmesan

Method:
1. Preheat oven to 180C. Grease a baking dish.
2. In a pot of boiling water, add 1 tsp salt, 1 tsp oil, and the spaghetti and bring to boil to cook until almost al dente, drain and set aside. (My took abt 7 mins.)
3. Heat up a pan and add 2 tbsp cooking oil. Stirfry garlic and onions for about 2 mins. Add ground beef and stirfry it till cooked. Then add mushroom and stirfry for a min.
4. Pour in the pasta sauce and simmer until slightly reduced, about 10 minutes. 
5. Add the spaghetti and half the cheese, mix well then transfer to baking dish and top with the remaining cheese. Bake for 20 mins until cheese is melted.
6. Garnish with parsley.

This recipe is good for 4 pax.

Dumplings 锅贴

Ingredients:
$6 minced pork (dunno which part. I ask butcher choose not too fatty one)
10 to 12 prawns. Clean & cut into small pcs.
3 - 4 pcs of cabbage. Wash & chop into very small pcs.
Mix all the above & add 2 tbsp soya sauce & 1 tsp sesame oil & pinch of salt & pepper.

Round white dumpling skin - bought from supermarket.

How to wrap?
1. Put the marinated meat in the middle of the skin.
2. Mix some water & corn flour. Run them along the sides of skin.
3. Fold the skin half and pressed the middle part so both sides of skin touched. From left fold in 3 sides. From right fold in 3 sides.
4. Put in a box and freeze all the dumplings.

Method:
1. Heat the pan (medium-fire) and pour 1 tbsp oil on it.
2. Place the frozen dumplings. 
3. After a minute or so, add abt 3 tbsp of water and cover the pan with a lid.
4. Let it cook with low-medium fire for at least 4 to 6 mins. This process is like steaming.
5. Open the lid when the liquid left 10-15%. Let it continue until liquid all dry up. 

Pandan Lemongrass Drink

Ingredients:
5 stalks lemongrass
1 bunch pandan leaves
1 knob ginger (remove skin)
2 litres water
Sugar (up to your preference) - I usually use Honey Rock Sugar

Method:
1. Wash the lemongrass, chop off the top and bottom part and remove the outer layer. I cut each stalk into 3 parts.
2. Wash the pandan leaves and ginger.
3. Use a pestle to pound the lemongrass and ginger.
4. Boil the water with lemongrass and ginger for about 20 - 30 minutes.
5. Add sugar & pandan leaves and boil for another 10 - 15 minutes.

Enjoy!

Aglio Olio

Aglio Olio for 2 adults 2 kids:

Ingredients:

300g Spaghetti

5 tbsp Olive oil

1 tbsp butter

A few cloves of garlic

Min 600g of Mushrooms

4 pcs of Bacon, cut into 1cm strip

Dried parsley

Parmesan cheese

Method:

1. Add spaghetti to boiling water. Add a pinch of salt. Cook for around 8 to 10 mins (stirring occasionally.) (Take 1 & try, make sure its al dente.) Drain well & put aside.

2. Heat oil & a tbsp of butter over medium heat. Add bacon & fry for abt 2 to 3 mins, then add the garlic. (If u want it spicy, add chilli padi at the same time.)

3. Add the mushrooms & fry for abt 2 to 3 mins, then add the pasta & a pinch of salt & stir for another 2 mins. (Taste it, add more salt if you prefer.)

4. Lastly, add the parsley & mix well. Off the fire, serve & add a dash of parmesan cheese.

(I added chilli flakes to my own plate of aglio olio.)

Note:

If you want to add scallops & prawns, you panfry them after step 2, push them aside, before step 3.

Stirfried Shredded Chicken

Ingredients:
1 Chicken Thigh (or 2) - can be any other parts too 
8 to 10 Mushroom
1 to 2 knobs of Ginger (shredded)
Light Soya Sauce
Sesame Oil

Method:
1. Soak the mushroom till soft. Squeeze them dry and cut them into thin slices.
2. Boil a pot of water and add the chicken. Continue boiling until chicken is cooked.
3. Shred the cooked chicken.
4. Mix the chicken with 1 tbsp of light soya sauce and 1 tsp sesame oil.
5. Mix the mushrooms with 1/2 tbsp of light soya sauce and 1 tsp sesame oil.
6. Heat up a frying pan with 2 tbsp of oil and 1 tbsp of sesame oil, and fry the shredded ginger.
7. When the ginger is half browned, add the chicken and mushroom.
8. Keep frying them in low to medium fire until they are all crisp and dry (Takes about 6 to 8 mins.)

Note: actually this dish is to recreate a new dish from leftover chicken. I usually cook this when I roasted a whole chicken but couldn't finish it. I will shred it and cook this another day.

Ebiko Spaghetti

Ingredients:

1 box San Remo Brown Rice Spaghetti

12 to 15 tbsp Japanese Sesame Sauce (I used this)

100g Ebiko

1 tbsp Salted Butter

A bunch of green onions

Method:

1. In a pot of boiling water, add 1 tsp salt, 1 tsp oil, and the spaghetti and bring to boil to cook until al dente, drain and set aside.
2. Mix the spaghetti with butter, the Japanese Sesame Sauce, and the ebiko.
3. Garnish it with green onions and it is ready to be served.  


So simple right, told u it's 3 steps recipe :)

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.