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Popular posts from this blog

Wontons in Beetroot Mushroom Soup

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  In breakfast cafes, normally the wonton soup is clear and full of MSG (monosodium glutamate) to enhance the flavour but this is a tasty variation of soup with beetroot and chinese mushrooms. Make a large batch of soup beforehand and save some for the wontons the next day. Prep 30 mins  Cooking time 30 mins INGREDIENTS: WONTONS (about 25-28) 300 g pork mince 2 spring onions, chopped 1/2 carrot, finely chopped 2 tsp light soy sauce 1 tsp sesame oil 1/2 tsp oyster sauce 1/2 tsp sugar 1/4 tsp ground white pepper 1/2 tsp corn flour dissolved in a little water for sealing wonton's edge Wonton skins SOUP 1 ready-packed cooked beetroot (350 grams) 8 dried dates 10 shitake mushrooms, rehydrated METHOD: 1) To prepare the soup: Use ready-packed cooked beetroot in the supermarket is just as good to use as fresh beetroot which has to be peeled. Soak the dried shiitake mushrooms, then d rain, remove the stems and slice into 3 sections; 2) Boiled about 1 litre (for approximately 20- 25 won...
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Bang Bang Cauliflower

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  This dish was introduced to me by a friend who had it at Wagamama and I have loved it since I first tried it. This is our own version of the recipe and it is as comparably delicious as Wagamama's. Although the list of ingredients may looks extensive, the recipe is quite easy and straightforward to make and I know it will be a crowd-pleaser if you are having a dinner party. Prep time 20 mins  Cooking time 30 mins INGREDIENTS: 1 cauliflower, cut into smaller florets 1 medium red onion, sliced 6 cloves of garlic, finely chopped 2.5 cm ginger, grated Handful of coriander or parsley, chopped 1/2 tsp corn flour 30 ml water Cooking vegetable oil Roasted sesame seeds, to garnish (optional) SAUCE 2 Tbsps kecap manis 2 Tbsps dark soy sauce 1 1/2 Tbsps balsamic vinegar 1 Tbsp rice wine vinegar 1 Tbsp sugar 2 tsps Sriracha chilli sauce 2 tsps sweet chilli sauce 1 tsp sesame oil 1/4 tsp ground white pepper METHOD: 1) Make the sauce in advance; 2) Cut the cauliflower into medium sized flo...
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'Kam Heong' (Golden Fragrant) Chicken

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  In China, the 'Happy Solstice' celebration is traditionally marked by eating dumplings. I have decided to mark the occasion with a dish that is golden in colour (using curry powder) to symbolise that the darkest of nights have reached its peak now and from now on, each day will become lighter more and more. Gold colour in the Chinese culture also symbolises richness, neutrality, good luck and freedom from worldly cares which l think what everyone deserves after the year we had. I hope that the year 2021 will be the year everything starts returning to normal again.  Prep time 20 mins  Cooking time 20 mins INGREDIENTS: 4 chicken thighs 2 garlic cloves, chopped finely A handful of curry leaves, soaked and soften in hot water 1 tsp coriander powder 1 heaped Tbsp curry powder 1 Tbsp plum sauce  2 Tbsps char siu sauce 45 ml water (with 1/2 tsp corn flour dissolved)  cooking oil 1 small onion, quartered Spring onions, to garnish Salt, to taste Marinade 1 Tbsp light s...
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