Tuesday, July 1, 2014

Simple easy asparagus dish!

After some grocery shopping I realised there are different types of asparagus! I am a noob in cooking so it took me a while to realise this.

I would have preferred the thick American type of asparagus but anyway here is a simple recipe of the thin asparagus I bought.

I got together some fresh prawns (deveined, washed and chilled in ice water to maintain crunchiness), sliced capsicum and diagonally sliced asparagus.

Stir fry some garlic in heated oil, before frying the prawns. Once they turn pink, remove them. Stir fry the capsicum and asparagus for a while. Then add back the prawns, with some soya sauce and sesame oil. You may add any stir fry sauce/dressing if required.

Dish is ready in a jiffy!

Saturday, May 10, 2014

Hainanese Pork Chops

This is a very common dish in Singapore, usually found at the economical rice stalls at hawker centres/coffeeshops. Apart from the distinctive pork chops, lots of curry gravy is poured over piping hot rice.

I like tomato sauce pork chops and they will remain one of my favourites for a long time.

Here's my version of it, which is very easy to accomplish. Enjoy!

Wednesday, November 6, 2013

Lemon Chicken Wings

I invited my in-laws, parents and uncle over for dinner last Sunday. As most of them are elderly, it was apt to do a healthy, home cooked dinner that's not too oily and salty. I wrecked my brain abit on what the most ideal dish would be to do on a Sunday. I had in mind Lemon Chicken Wings, but wasnt 100% confident in doing. Did abit of research and finally decided on it.

Here's what I did, along with some steps taken from some sites as reference. The ingredients needed are of course chicken wings, rosemary, sea salt, olive oil, chopped garlic, lemons made into juice and some zest, plum sauce (can get from Asian grocers but totally optional) and about 1tsp butter.

I marinated the chicken wings with rosemary, olive oil and sea salt overnight. The next day when I was ready to cook, I heated some olive oil and added chopped garlic into it to add some flavour. Remove from the stove, and add the butter (to give it a stronger flavour), lemon juice and zest, 1tsp of plum sauce and 1tsp of sugar into the mixture and stir well.

I pan fry the chicken wings till almost cooked or abit brown.

Meanwhile, slice some lemons and place them on a casserole. Place the pan fried chicken wings on it and pour the sauce over. Bake it for 20min at 180 deg.

That's it!
Lemon juice with rinds

Olive oil with chopped garlic

Sliced lemons

Lemon Chicken Wings


Thursday, January 3, 2013

Blueberry Yoghurt Cake

Tea cakes are one of my weaknesses. I dont really fancy cakes with lots of cream or mousse. A plain simple cake is what I like for breakfast or afternoon tea.

Bursting with fresh blueberries!

I came across this receipe of Blueberry Yoghurt Cake from taste.com.au website. It looked very easy without much fuss. I decided to give it a shot one weekend, adapting some parts!

125g butter
1 cup caster sugar
3 eggs
1 cup plain flour
1 cup self-raising flour
3/4 cup vanilla yoghurt
1 cup frozen blueberries (I use 1 packet from the supermarket)

1. Preheat oven to 180°C. Grease a 20cm (base) round springform cake pan. Line base and side with baking paper

2. Using an electric mixer, beat butter and sugar until light and fluffy.

3. Add eggs, 1 at a time, beating to combine. Sift half the flour over mixture. Stir to combine.

4. Add the yoghurt. Stir to combine. Repeat with remaining flour and yoghurt.

5. Spread mixture into prepared pan. Sprinkle with blueberries. Press blueberries slightly into mixture. Bake for 50 minutes or until a skewer inserted in the centre comes out clean (cover cake loosely with foil if over-browning during baking). Stand in pan for 10min then transfer to wire rack to cool.

Friday, December 21, 2012

Sweet and Sour Pork

Sweet and sour pork is one of my favourite dish because of its sweet yet sour tangy taste. It has been my favourite since young and it is one of most Singaporean's favourite. It is widely available at coffee shops, and Chinese restaurants as well.

It is a relatively very easy dish to do. It just takes more time to prepare and that one must bear with the oily kitchen and stove. (which I dislike!) I must say I am surprised that I can master this on my first attempt. All thanks to my dear friend who shared with me her tried and tested recipe which made my attempt much easier.

It is a slightly varied recipe from the one she shared but most of the items and steps remain the same. These are based on my own guestimation on the quantity. You may adjust accordingly where necessary.


All you need:

About 2-300g lean meat / tenderloin cut into cubes - approx for 4 pax
1/4 each of green, yellow and red green pepper cut into cubes
(You may also add pineapple cubes, tomatos or lychees for the added zing!)
Oil for frying
Some chopped garlic and onions

1/2 tsp corn flour
1/2 tsp of Hua Diao wine
1 tsp soy sauce

1. Marinate pork with the marinate seasoning and leave aside for 15min

1/3 cup water
60g all-purpose flour
30g corn starch
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

1. Mix batter together well and add pork cubes into batter

The key to good sweet and sour pork is the sauce! Here's the recipe which I like alot and have slightly modified because I lack certain ingredients. But the absence of those ingredients didn't affect the taste too much.

Sweet and Sour Sauce
1 1/2 tablespoons tomato ketchup
1 tbsp plum sauce
1 teaspoon Heinz Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water
(Mix sauce well)

1. Deep fry the pork cubes coated in the batter
2. When golden brown, put it aside and drain on paper towels
3. Fry some chopped garlic and onion
4. After lightly browned, fry the cut bell peppers till fragrant - you should smell the aroma after a while
5. Transfer the pork cubes into the wok and fry for a while before adding in the sauce
6.  Stir fry for a while to ensure everything is well stirred and it's done!

Serve hot with steamed rice.

Monday, September 3, 2012

Minced Pork with Pumpkin

A friend of mine recommended this dish to me as it was hassle-free and suitable for people like me who can't find enough time for cooking.

I have never tried my mom's pumpkin dishes so I would never expect to try this dish myself. After wrecking my brain on what to cook for my family for the weekend and recommendation from my friend, I decided to just give this a shot. It's really easy without taking too much of my time. Most importantly, pumpkin contains loads of nutrition so you can't go wrong with this. It is loaded with beta carotene, which can help reduce the risk of certain types of cancers as well as protect against heart disease. This humble backyard vegetable is also very low in calories, high in dietary fibre, vitamins and minerals. What more can you ask for?

As this is a self-made self-tested and improvised recipe from my friend, I don't have the exact measurements but I hope the estimates provided below are good enough for 4 pax.

What you need:

1/2 tsp of chopped garlic
1 tsp of chopped onions
A little oil

Pumpkin cubes (approx 1-1.5 cup)
2 Chinese mushrooms (rinsed, soaked and thinly cut)
2 tbsp water

About 200 g minced pork (pre-marinated with some corn starch, soy sauce, pepper and sesame oil)

1 tbsp oyster sauce
3 tbsp water
2 tsp sesame oil
1/2 tsp soy sauce

1. Heat oil in wok then throw in A
2. Fry till fragrant then place B in the wok
3. Stir fry for a few min then add about 2 tbsp of water
4. Cover wok and let it simmer for a few min to soften the pumpkin (but not too soft)
5. Incorporate C and stir

6. Add in D and stir fry for another 2-3 min
7. Cover wok and let it simmer for 3 min

Dish is ready to be served with pumpkin is slightly soft.

Tuesday, June 19, 2012

Roland crabs

Chilli crabs are touted to be every Singaporean's favourite, one of the Uniquely Singaporean dish. It is also believed to have started as early as 1950s! I'm not sure of this and I can't verify  that. But what I can be sure of is my trip to Roland wasn't a wasted one. In fact, it is a well worth trip!

I first patronised the restaurant during the CNY period with my family and grand mother-in-law who loves crab, and had cravings for crab. I went without a high expectation, and I was pleasantly surprised on the taste and quality of their chilli crabs. What I like about their crabs is the rich texture and taste of the gravy. Many chilli crabs that I've eaten are either too dry, too spicy, or too diluted/watery. The crabs at Roland gave me a whole new perspective on chili crabs. The gravy was very tasty and I couldn't get enough of the fried man tou (Chinese buns) dipped in the delicious and generous portion of the gravy. The gravy is thick and yummy.

Just some weeks back when one of my colleague was leaving the company, a few of us decided to buy her a farewell dinner at Roland. It was everyone's maiden trip to Roland except for myself. Of course the chilli crab order was a must. Good that everyone loved it. Apart from the other dishes of vegetables and crispy fried squid (which is also good by the way), we ordered another crab - Salted Egg Yolk with Yam. My impression of a salted egg yolk crab is it is sticky, thick and something that I will not clamour for more because of the flavourful and rich gravy. You will get tired after the first or second bite.

However to our surprise, the dish was prepared dry. It is a tad too oily, but the taste of the salted egg yolk isn't too overpowering and makes you want to have more! What's interesting is the yam sticks are deep fried to make it very crispy like a snack. It is thinly cut, so you don't get too tired of eating them. It also goes well with the flavoured crab that is not too rich in flavour. The taste of the whole dish is very well balanced. But be warned. It can get quite addictive!

For the kind of calories, fats and cholesterol that we had to put up for that night, I must say it is well worth it!

For folks who might be interested, here is the contact info:

Roland Restaurant Pte Ltd, Block 89, Marine Parade Central, # 06 - 750 Singapore 440089

Email: sales@RolandRestaurant.com.sg
Tel: 6440 8205

Operation Hours :
Weekdays - Monday to Saturday
Lunch : 11:30 am to 2:30 pm Last Order
Dinner : 6:00 pm to 10:30 pm Last Order

Sundays & Public Holidays :
Lunch : 11:00 am to 2:30 pm Last Order
Dinner : 6:00 pm to 10:30 pm Last Order