Mint Egg Omelette With A Splash Of Brandy

This is how I cooked the homegrown mint leaves which I harvested this morning. 

This is awesomely delicious especially before dishing up add a tbsp of brandy to it 😋

Mint Egg Omelette With A Splash Of Brandy

Ingredients:

A big handful of Mint leaves

2 eggs - beaten and seasoned with *

A dash of white pepper*

1 tbsp of soy sauce*

1 tsp of ginger (julienne)

1 tsp of chopped garlic

1 bird eye's chilli - slice thinly

1 tbsp cooking oil

1 tbsp brandy

Method:

Saute ginger, chilli and garlic with 1 tbsp of oil till fragrant. Add in the mint leaves and give it a quick stir. Dish up and add to the beaten eggs which has been seasoned with white pepper and soy sauce. Mix till well combined.

Heat up pan again and add in the egg & mint leaves mixture and fry till egg mixture is cooked, loosen the egg omelette. Off heat and add in a tbsp of brandy before dishing up.

Homemade Fresh Ramen Noodles

Making these springy ramen noodles again with my Marcato and it is getting better each time. Trying out another experiment 😁. This time I will prepare the dough in advance and keep it overnight in the fridge. I just wanna know if the texture remains as good as freshly made or even better.... This is another stayhome project for me. 

Fresh Ramen Noodles

Ingredient

2.5 cups AP flour

1/2 tsp salt

3 egg whites

1 tbsp oil

3. 5 tbsp water 

Combine all the ingredients together and mix into a crusty ball using a food processor. Take out and knead for 6 mins. Rest the dough for 30 mins. Knead and fold, repeat again for another 10 mins. Put dough into a plastic bag and rest the dough for 2 hrs. 

Cut dough into 4 portions and using the Marcato pasta maker, set the adjustment knob to 0 and pass the pasta sheet through just once; then, set the adjustment knob to 1 and pass the pasta sheet through once more; then, set the adjustment knob to 2, and so on until you reach the desired thickness (the recommended thickness setting is no. 5 for Ramen (no 6 for fettuccine and no. 7 for tagliolini).
Dust with potato starch so that the ramen noodles doesn't stick together.  You can cook the noodles straight away or store in air tight container in fridge for two days. 

                           Enjoy! 

Mini Pork Sausage Bun

Back to baking buns again.  Saw this recipe on Sonia's blog and I knew I had to bake it for hubby. He loves sausage buns.  It has been a while since I baked for him sausage buns.  Managed to get mini pork sausages from LSN pork shop.  The recipe is so good. Easy to make and the texture is super soft and fluffy.  I love making these little buns.  Great for afternoon tea snacks or supper.  I baked a load of twenties.  We ate some for afternoon tea and kept the rest in air tight tupper and leave in fridge till needed.  For next day consumption,  we took the buns out of the tupper from the fridge, and zapped them in microwave oven for just 30 secs and they were just as good as freshly baked ones.  So convenient to have a microwave in the kitchen :)

You can hop over to Sonia's blog...she has lots of wonderful recipes waiting for us to try out.  I have actually KIV some of her recipes ...this is one recipe that I have tried out and it is a keeper for sure. 

Mini Pork Sausage Bun - adapted from Sonia 

200g High Protein Flour or Bread Flour
130g cold milk 
35g sugar
3g instant yeast (1/2 tsp + 1/4 tsp)
1/8 tsp salt
25g butter, room temperature

Mini cocktail pork sausages, defrost and pat dry, 
sesame seeds, 
egg wash (1 egg yolk + 1 tbsp milk)
Method:
Mix all ingredients except butter in a mixing bowl, combine and knead till smooth.
Add in butter, continue to knead till elastic and smooth dough. Keep aside to rise till double in size.
Divide the dough into 20g each and roll into small balls, rest for 10 mins.
Take a small dough, use a rolling pin to flatten it, then close two ends to make it look like a cigarette, then keep aside to rest for 10 mins.  Take a dough, use hand to roll out into a  cone shape ( like making crossaint ) Use a rolling pin , roll it flat.  Place a sausage at the bigger end, and start to roll like a swiss roll towards the end.  
Place sausage rolls on a lined baking sheet.  Repeat the rest till finished. Leave it to proof for another 30-45 mins.
Apply egg wash , then sprinkle sesame seeds on top.  Bake at a pre-heated oven 170C ( fan forced) for 15-20 mins or 180C (no fan ) for 15-20 mins.

Enjoy!

Back to baking buns again.  Saw this recipe on Sonia's blog and I knew I had to bake it for hubby. He loves beef sausage buns.  It has been a while since I baked for him sausage buns.  Managed to get mini beef sausages from Jusco .  The recipe is so good. Easy to make and the texture is super soft and fluffy.  I love making these little buns.  Great for afternoon tea snacks or supper.  I baked a load of twenties.  We ate some for afternoon tea and kept the rest in air tight tupper and leave in fridge till needed.  For next day consumption,  we took the buns out of the tupper from the fridge, and zapped them in microwave oven for just 30 secs and they were just as good as freshly baked ones.  So convenient to have a microwave in the kitchen :)

You can hop over to Sonia's blog...she has lots of wonderful recipes waiting for us to try out.  I have actually KIV some of her recipes ...this is one that I have tried out and it is good.



cute mini beef sausage bread rolls waiting for egg wash and 

sesame seeds



these were proofed second time and ready for the oven



out of the oven and it really smells good :)

love the aroma of freshly baked buns



one is not enough, I ate 3...



so soft and fluffy..mmmm yummz

Mini Pork Sausage Bun - adapted from Sonia

200g High Protein Flour or Bread Flour

130g cold milk 

35g sugar

3g instant yeast (1/2 tsp + 1/4 tsp)

1/8 tsp salt

25g butter, room temperature

Mini cocktail pork sausages, defrost and pat dry, 

sesame seeds, 

egg wash (1 egg yolk + 1 tbsp milk)

Mix all ingredients except butter in a mixing bowl, combine and knead till smooth.

Add in butter, continue to knead till elastic and smooth dough. Keep aside to rise till double in size.

Divide the dough into 20g each and roll into small balls, rest for 10 mins.

Take a small dough, use a rolling pin to flatten it, then close two ends to make it look like a cigarette, then keep aside to rest for 10 mins.  Take a dough, use hand to roll out into a  cone shape ( like making crossaint ) Use a rolling pin , roll it flat.  Place a sausage at the bigger end, and start to roll like a swiss roll towards the end.  

Place sausage rolls on a lined baking sheet.  Repeat the rest till finished. Leave it to proof for another 30-45 mins.

Apply egg wash , then sprinkle sesame seeds on top.  Bake at a pre-heated oven 170C ( fan forced) for 15-20 mins or 180C (no fan ) for 15-20 mins.

Enjoy!

Vietnamese Turmeric & Dill Fish ' Cha Ca'

A friend suggested that I should try out Marion's 'Cha Ca' and after logging into her Youtube channel, I knew I had to try it out and truly it was one good one. So flavour packed with the fresh dill and fish sauce and those homegrown fresh turmeric . Every mouthful is mind blowing and I know it has to be added to my dinner menu list from now on.  Vietnamese dish from my kitchen to my dining table.  The Nuoc Cham dressing was good too.  I chose smoked rice over vermicelli noodles.You can have the 'cha ca' topped over vermicelli noodles or rice.

 best to marinate fish fillets

with the marinade ingredients for at least

1 hours or overnight for deeper flavor

I used red snapper fillets

 

 I marinated the fish fillets with the

aromatics for 3 hours

a very delicious vietnamese dish 

that we can all cook from home

 

Vietnamese Turmeric & Dill Fish  ' Cha Ca'  - Marion's Kitchen

Ingredients

180g (6.3 oz) dried rice vermicelli ( I used  smoked rice )

800g (1.7 lb) white fish fillets, sliced into 4cm wide strips

2 Tbsp vegetable oil

1 Tbsp lime juice

1 long red chilli, finely sliced

3 spring onions (scallions), cut into batons

3 sprigs of dill, cut into large pieces (but remove any large stems)

Marinade:

1/3 cup sliced spring onion (scallions)

3 garlic cloves

¼ cup fish sauce

1 Tbsp turmeric

1 tsp curry powder

1 tsp sugar

2 Tbsp vegetable oil

2 tbsp finely chopped dill

Nuoc Cham Dressing:

3 Tbsp white sugar

3 Tbsp fish sauce

2 Tbsp white vinegar

2 garlic cloves, finely chopped

1 long red chilli, deseeded, finely chopped

2 Tbsp lime juice

Method:

For the marinade, use a mortar and pestle to pound the spring onion and garlic to a rough paste.  Stir through the remaining ingredients.  Pour the marinade into a large bowl. Add the fish and toss to coat.

Heat the vegetable oil in a large non-stick frying pan over medium-high het. Add the fish, spreading the pieces out in the pan. Allow to cook on the first side until golden (about 2-3 minutes). Then gently turn the fish over, sprinkle over 2 tablespoons of water.  Cover with a lid and cook for  2-3 minutes or until fish is just cooked.  Scatter over most of the spring onion and dill (leave some for serving). Pour over lime juice and remove from heat.

Top noodles or rice with fish and the pan juices. Drizzle with nuoc cham and add more dill or spring onion as needed.

Enjoy!

 

Taiwanese Style Steamed Pork Ribs With Yam

I discovered a new recipe to be added to my dinner menu list.  It is a Taiwanese style of steamed pork ribs with yam.  A very flavourful dish and for me it's a new way of cooking pork ribs. I like new ideas when in comes to cooking for dinner.  Firstly, the pork ribs has to be marinated with the marinade ingredients for at least 30 mins or more.  While the ribs are resting with the marinades, prepare the pan fry the glutinous rice and rice with sichuan peppers till golden brown. Use the chopper, blend it coarsely.  Before steaming add to the marinated ribs.  Simple and easy to prepare dish. A new dish to be added to my dinner menu list.  You can try this dish if you are adventurous like me, testing new recipes for the family.

blend the pan fried glutinous rice, rice and sichuan pepper

coarsely to be added to the marinated ribs

 a few mins before steaming

best to marinate the ribs for at least 30 mins

or overnight for better taste and flavour

you can cut the yam to bite size if you desire

 mine was a bit chunky

place the yam pieces on the bottom layer and

place the marinated ribs over the surface of the yam

 Steam for 40-45 mins until the yam are soft

and ribs are cooked thru

garnish with chopped spring onions 

yummy piece of pork rib coated with the glutinous rice

Taiwanese Style Steamed Pork Ribs With Yam

Ingredients:

500 gm of pork ribs - clean off bone chippings and blanch with hot water
, drain off excess water

1 small yam (300gm) - cut into small chunks or as desired

(A)marinade ingredients  

3 tbsp of light soy sauce

2 tbsp of chinese rice wine

4 cloves of garlic - chopped

2 tbsp of  preserved black beans ( tou si )

1 tbsp of brown sugar

Pan toast till light golden brown , cool down and blend coarsely

(B)

50 gm white rice - wash, rinsed and drip dry

25 gm glutinous rice - wash, rinsed and drip dry

1 tsp sichuan pepper

40ml water

1 tsp of sesame oil

Garnishing

chopped bird's eye chillies

chopped spring onions

Method:

Marinate the cleaned Pork ribs with ingredients (A) for at least 30 mins .

Before steaming, add in the coarsely blended pan toasted glutinous and white rice to the marinated ribs, add in the water and sesame oil till well mixed.

Arrange the chunks of yam on the bottom of steaming glass tray or any steaming deep plate you desired, add on the well marinated pork ribs on top of the yam. Steam over hot boiling steamer for 40 to 45 mins till yam has softened and ribs and the rice are cooked through.  Garnish with the spring onions and chillies . Serve hot!

 Enjoy!

Thai Pandan Chicken/ Gai Hor Bai Toey

Thai Pandan Chicken / Gai Hor Bai Toey is a very famous Thai dish in any Thai Restaurant. You can even order this dish from some Chinese restaurant too.  It is our family favourite and I do cook this occasionally when there are plenty of pandan leaves discard after prunning from my lil space (small cemented area for gardening which I called my lil space) .   Homegrown pandan leaves as wraps for this chicken dish.  Great to serve when you have guests to dinner as I am sure your guests will be impressed by the skill in the way you present the chicken dish. Not only it tastes good and aromatic but it shows skill in food presentation. Now with many YouTubers showing the technique on how to wrap this parcel of food, it has made wrapping the chicken meat with pandan leaves so much easier. I remembered how I used to wrap the chicken meat with the pandan leaves using short bamboo skewers or toothpicks to help keep the chicken meat inside the pandan leaves.

 marinate the chicken pieces with the 

marinade spices like shallots, garlic, ginger,lemongrass

coriander roots, palm sugar and not to forget the

Thai fish sauce and oyster sauce

blend this aromatics in a chopper till fine

pandan leaves from my lil space

 a beautifully wrapped parcel of chicken pieces

after wrapping, cut off the tail part leaving an inch

this is a finger-licking good Thai Pandan Chicken

love it and will be making this again when the

prunning comes

Thai Pandan Chicken Recipe - adapted from YouTuber Spice N Pans

Ingredients

420g of chicken thigh (can be replaced with chicken breast/fillet) cut into 1.5 inches cubes

16 pieces of pandan (screwpine) leaves 

Marinade ingredients

*blend the ingredients fine  (A)

 (A)

2 stalks of lemongrass (use only the white part) 

3 cloves of garlic 

3 pieces of shallots 

12g of young ginger 

3 coriander roots

(B) added to (A)

15g of palm sugar (can be replaced with brown sugar/white sugar) 

1 tablespoon of sesame oil 

2 tablespoons of fish sauce (can be replaced with light soy sauce) 

1 tablespoon of oyster sauce 

2 tablespoons of coconut milk

Method:

Cut chicken fillets into 1.5 inches cubes, set aside.  Blend ingredients (A) into fine paste, add in ingredients(B) into a marinade sauce.  Season the chicken pieces with the marinade sauce for at least 30 mins or overnight for better flavour.

Wrap the marinated chicken pieces with the pandan leaves as shown by You tuber Spice N Pans.

 Click link to see how it is being done.

https://www.youtube.com/watch?v=qedHYmSrpIU