Garlicky Chicken

Tis' definitely the season to celebrate with good food, wine and your loved ones.  In my opinion, this chicken recipe is good enough to land itself a spot on that dining table this festive period. Don't get me wrong, this is not a Christmas recipe but a simple heartwarming dish by Nigella Lawson that will win the crowd over. The recipe calls for white wine or vermouth but I made do with my leftover Rose and it tasted just as good anyway.

Serves 2

Ingredients:
2 pieces                             chicken leg or thigh, bone in
20 cloves                           garlic, unpeeled
1 tablespoon                      olive oil
5 stalks                              thyme (I replaced it with 1/2 tablespoon of the dried version)
3 stalks                              scallion, chopped
2 tablespoon                      white wine or vermouth
                                          salt and black pepper to season

Method:

Heat the oven to 180 degrees celsius.

In a dutch iron pot, heat up 1 tablespoon of olive oil and sear the chicken leg on high heat, browning them. Remove and set aside.

Add in the chopped scallion, thyme and give it a good stir for about 20 seconds or so.

Place in 10 cloves of garlic, followed by the browned chicken pieces. Top with the other 10 cloves of garlic. Season with salt and black pepper.

Add in 2 tablespoons of wine (or more like I did) and swirl them around the pot.

Cover the pot and place in the oven for an hour.

Serve the dish and its gorgeous sauce with some nicely toasted sourdough or baguette. Do not forget the nicely caramelized garlic too.

Steamed Minced Pork with Salted Egg

 

Alright, I guess it's time for some classic homely dishes now. Steamed minced pork is my thing. I've experimented with various ingredients: shrimp paste, preserved olive vegetables, water chestnut, cuttlefish, tofu, you get the picture. Today's dish is probably just another experiment of mine. But it's tasty, nonethless. Enjoy. Oh by the way, it's gorgeous with a bowl of rice.

 

 

Serves 2

Ingredients:

 

 

200g                  minced pork

2                        chinese mushroom, soaked and diced

1                        salted egg (yolk and white separately)

1                        water chestnut, peeled and diced

1 tablespoon      chinese wine

1 dash                white pepper

1/2 teaspoon      sesame oil

1/2 tablespoon   light soy sauce

                          spring onion, chopped (optional)

 

Method:

 

Mix all ingredients (except the salted egg) together. Pour in 1/2 of the egg white and mix well. Place the mixture on a steaming plate and top with the salted egg yolk (flattened by the knife). 

 

Steam on high heat for 9 minutes and garnish with spring onion, if desired.  



Tomato Bruschetta

I've always loved a good nice bruschetta. The sweet tangy taste of those tomatoes coupled with the hot cripsy pungent garlic bread are just about the most perfect combination around, in my opinion. I've had many recipes for bruschetta over the years and it just keeps improving, a little at a time though. You can use cherry tomatoes, heirloom tomatoes or whichever type of tomatoes you can lay your hands on, it really doesn't matter. A combination will be nice, I think.

Serves 2 (sometimes only 1 if you are famished)
Ingredients:

1 packet                     cherry tomatoes or 3 large tomatoes
3 tablespoons             extra virgin olive oil or grapeseed oil
1 clove                       garlic
1/2 teaspoon              dried italian herbs or just a handful of basil leaves
1                                 baguette
                                   sea salt and black pepper

Method:

Give the tomatoes a good dice. If using large tomatoes instead of cherry tomates, remove the seeds and pulp before dicing.

Add in 2 tablespoons of extra virgin olive, sea salt, black pepper and the herbs. Give it a good mix and set aside.

Slice the baguette diagonally. Toast them in an oven or grill them on a pan until hot and crispy. Cut off the end of the garlic and rub it onto the freshly toasted bread. The more you rub, the more garlicky your bread gets.

Drizzle 1 tablespoon (or more) of extra virgin olive oil over the bread and serve with the prepared tomatoes.

Chicken and Cheese Porridge

 

I've grown sick and tired of the usual porridge with century egg, minced pork, scallop and all. Don't get me wrong, they are still very delicious to me. But I thought it would be good to try something new and novel. I've tried the popular Deonbokjuk (Abalone Porridge) in Korea, but the one that stays in my head was actually the creamy wholesome chicken and cheese porridge. Contrary to much belief that it will be pretty thick and heavy, a slight hint of cheese actually transformed a rather simple chicken porridge to something a little more...let's just say homely. As much as I would love the recipe from the shop owner, I had to improvise on my own from memory and some imagination. Somewhat different from the original that I've tasted, this is nonetheless good enough to tide me over a cold rainy day.

Serves 2
Ingredients:
1 cup                               short grain rice, rinsed and soaked for at least 30 minutes
1                                      chicken carcasse
1 piece                             chicken breast
1 small                             carrot, diced
1                                       broccoli stalk, diced
2 slices                             packet cheddar cheese

Method:

Bring the rice to boil with 2 cups of water. When the water is boiling, add in the chicken carcasse and chicken breast.

Remove the chicken breast after 5 - 10 minutes, leaving the carcasse behind in the pot. Allow the chicken breast to cool before shredding it by hand.

Allow the porridge to cook for another 30 minutes. Add in additional water if required.

Remove the carcasse and add in the diced carrot and broccoli. Cook for another 5 to 10 minutes.

Switch off heat and stir in the shredded chicken breast. Serve hot. Add in a slice of cheese to each bowl and stir thoroughly before serving.

Radish Kimchi

I've recently returned from a holiday to Seoul. Expectedly I lugged back an entire treasure trove of ingredients bought from the local wet market. Amongst those were some lovely red looking dried Korean chilli powder, which I bought by the kilogram. :) I've also had the opportunity to experience making cabbage Kimchi in a traditional guesthouse. It was such a wonderful experience that I decided to experiment with some radish kimchi this evening, using some of these gorgeous looking spices of course.

Ingredients:

1 large                           radish, peeled and cut into small pieces
3 stalks                          spring onion,chopped
3 tablespoons                Korean dried chilli powder
5 cloves                         garlic, minced
1/2 teaspoon                  ginger, minced
3-4 tablespoons             fish sauce
1 tablespoon                  sugar
1 tablespoon                  salt

Method:

In a bowl, mix 1 tablespoon of salt and 1 tablespoon of sugar with the radish. Set aside for 30 minutes.

After 30 minutes, drain some of the liquid released by the radish and leave about 1/4 cup behind.

Add in the remaining ingredients and mix evenly. My suggestion is to try tasting the radish kimchi with 3 tablespoons of fish sauce. If the flavour is not strong enough for you, mix in another tablespoon of it.

Store in a air tight container and chill in the fridge.

Mum's Soya Chicken Wings

This is one of the first few recipes that I picked up from my Mum when I was young. Younger. Unfortunately I haven't been cooking this dish for ages until recently when my fridge was pathetically empty. I thank God that I still had a small packet of frozen chicken wings in the freezer compartment! 5 ingredients is all you need and trust me, you will start stocking up on frozen chicken wings for this.

Serves 2
Ingredients:

4                           chicken wings
6 cloves                garlic, peeled
3 tablespoons       dark soy sauce
2 tablespoons       light soy sauce
1/2 tablespoon      white sugar

Method:

Place 6 cloves of peeled whole garlic in a small pot big enough to hold the chicken wings.

Place the wings on top of the garlic and add in 3 tablespoons of dark soy sauce and 2 tablespoons of light soy sauce.

Cover with lid and place on stove on low heat. Open the lid after 5 minutes and give the wings a stir, ensuring that that the wings are evenly coated with the sauce. The wings will release some of its juices when it's cooking and if the liquid dries up slightly, pour in 1/2 cup of water and continue simmering over the stove.

Remove from heat after 7-10 minutes and mix in 1/2 tablespoons of white sugar. Remove the wings from the pot and discard the garlic. Serve hot.

Jjimdak (Korean Steamed Chicken)

Crazy me didn't had enough of Korea. I have just touched down from Seoul late last night and here I am cooking Korean food again. Well, this was my favourite dish throughout my week long holiday and have terribly regretted not going back for a 2nd round. So here I am trying my best to replicate the exact flavours in my own kitchen. Unfortunately I am not a good imitator but the dish turned out to be pretty good, according to my sister. I am not a fan of white meat and hence I chose to use only dark meat in this dish. You can use half a chicken if preferred.

Serves 2
Ingredients:

5                                    chicken wings, separated into wings and drumlets
2 tablespoons                cooking oil
6 cloves                         garlic, minced
1 tablespoon                  ginger, minced
6                                    dried chilli, cut into smaller pieces
1                                    red chilli, sliced
1                                    carrot, sliced
1 large                           yellow onions, quartered
3                                    potatoes, skinned and quartered
6                                    spring onions, cut into 2-inches long
1 tablespoon                  toasted sesame seed
200g                              cellophane noodles, soaked and drained
3 cups                            water
1 tablespoon                  sesame oil
                                      ground white pepper

Sauce:

3 tablespoons                 light soy sauce
1 tablespoons                 dark soy sauce
2 tablespoons                 oyster sauce
2 tablespoons                 sugar

Method:

Heat a skillet with 2 tablespoons of cooking oil. Add in the dried red chilli and fry for until fragrant, taking care not to burn the chillies. Remove the chilli and set aside.

Add in the chicken pieces and stir fry for about 3 to 5 minutes. Add in the minced garlic and ginger and fry for another 2 minutes.

Pour in the sauce mixture, 3 cups of water and the prepared potatoes. Bring to boil for 10 minutes.

Add in the carrot, onion and cover with lid. Boil for another 5 to 8 minutes.

Stir in the cellophane noodles and boil for another 3 to 5 minutes until the sauce has reduced and thickened.

Remove from heat and stir in the spring onions, 1 tablespoon of sesame oil, a dash of ground white pepper.

Garnish with toasted sesame seeds and more spring onions, if desired.

Happy Call Pan Recipe - Salmon with Lemon Caper Sauce

After a long day at work, I will often look forward to a sumptuous home-cooked dinner at home. Then again, I am too tired to wash up all the pots and pans that I've decided to come up with yet another 'one-pan recipe'. Using my trusted Happy Call Pan, I've easily cooked up a fish, an accompanying sauce and even grilled vegetables. I used broccoli here but you can always replace it with any vegetables (suitable for grilling) as you please! There! Simple, easy and only one pan to wash up after the meal!

Serves 1
Ingredients:

1 piece                             salmon fillet
1/2 tablespoon                 capers, rinsed and drained
1 tablespoon                    butter
1 tablespoon                    lemon juice
1 tablespoon                    parsley leaves, chopped
1 cup                                broccoli florets, washed and drained
                                         sea salt and black pepper to taste

Method:

Heat the happy call pan on medium high heat. Season the salmon fillet with sea salt and black pepper.

Place the salmon on the pan skin side down. Close the pan and lock it. Flip over after 2 to 3 minutes and cook for another minute or so. The salmon should still be slightly pink in the middle. Remove and set aside.

With the fish oil in the pan, add in 1 tablespoon of butter, 1/2 tablespoon of capers and 1 tablespoon of lemon juice. Cook for a minute or two, add in the chopped parsley and pour the sauce over the salmon fillet.

With the same pan, add in the broccoli and close the pan, locking it. Cook for a minute and flip over and cook for another.

Serve the grilled vegetables with the fish and sauce.

Basic Rocket Salad

I know some of you may roll your eyes when you see this post. 'Everyone knows how to make a simple rocket salad!' you may say. Well then again, let's just post this up for those who unfortunately don't. Super simple, 10 seconds (or even lesser) is all it takes for a classic rocket salad.

Serves 2

Ingredients:

1 packet                                      washed rocket leaves
2 tablespoon                               extra virgin olive oil or grapeseed oil
1 tablespoon                               balsamic vinegar
2 tablespoon                               shaved parmesan cheese

Method:

Mix all together and serve.

Pasta Puttanesca

I first tried this pasta a couple of years back, in a hotel that I was working in. My Italian chef told me that this pasta is also called 'prostitute' pasta as it was made using groceries bought from a particular street (when the market is closed) where the prostitutes work. Made using basic ingredients such as olives, capers, tomatoes and anchovies, this is apparently a true classic recipe from Italy. I had some leftover rocket leaves and so I added them in too. Unfortunately I didn't manage to get fresh parsley and so I substitute it with dried version instead but please do include the former if you have some on hand.

Ingredients:

1 packet                         dried spaghetti
1 can                              crushed or chopped tomatoes
2 fillet                            anchovies
1 tablespoon                  olive oil
2 cloves                         garlic, minced
1/4 cup                          black olives, pitted and chopped
2 tablespoon                  capers, rinsed and drained
1/2 teaspoon                  dried red pepper flakes
1 teaspoon                     dried oregano
1 tablespoon                  dried parsley or 1/4 cup chopped parsley leaves
                                      parmesan cheese

Method:

Cook the dried spaghetti in salted boiling water according to packet instruction.

Heat a skillet with 1 tablespoon of olive oil. Add in the minced garlic and anchovies and stir with a spatula, ensuring that the anchovies are fully melted.

Add in the capers, chopped olives, dried red pepper flakes, dried parsley and dried oregano. Stir fry for about 2 to 3 minutes before pouring in the can of chopped tomatoes. Bring to boil and simmer the sauce for 10 minutes.

Serve with the cooked spaghetti and parmesan cheese.

Braised Pork Trotters in Vinegar 猪脚醋

My mum has been super zealous about my blog these days. She's been buying home tons of fresh ingredients from the wet market and have been urging me to learn new recipes from her to post them on the blog. At times, she will even comment on how I can improve the presentation of my dishes so that it will look more appealing to the readers! Today's recipe was of course her idea and was done under strict supervision. After all, she does have a reputation of being a good cook in the family.

Serves 5

Ingredients:

2                            whole pork trotters, chopped into smaller pieces
2                            whole old ginger, smashed
1                            whole young ginger, smashed
2 tablespoons        sesame oil
500ml                    sweet dark rice vinegar
2 large                   rock sugar
2 cups                    water
5                            hard boiled eggs (optional)


Method:

Heat a huge stock pot of water to boil. Add in the pork trotters and boil for 5 minutes. Drain away the water and rinse the pork trotters with cold running water for about a minute. Strain and set aside.

In another pot, heat up 2 tablespoons of sesame oil on medium high heat. Add in the smashed ginger and fry till fragrant.

Add in the pork trotters and stir them for about 5 minutes.

Pour in the vinegar and water and bring to boil. Lower heat and add in 2 large pieces of rock sugar. Simmer for about 1 hour or until the pork trotters. Add in some peeled hard boiled eggs, if desired.

Happy Call Pan Recipe - Kimchi Pancake

My brother has been pestering me to cook up something fancy for him since he return from Perth a month ago. I've sadly been proscratinating. Feeling a little guilty, I have decided to cook up something a little special for him today. Unfortunately I do not have much ingredients in the chiller this week but I do have a HUGE tub of kimchi which I've recently bought, so Kimchi Pancake it shall be for lunch today.

Serves 2

Ingredients:

1 cup                             kimchi, chopped
1/2                                 onion, minced
1/2 cup                          plain flour
1/2 teaspoon                 sea salt
1/2 teaspoon                 sugar
1/4 cup                          water
1 tablespoon                 cooking oil

Method:

Mix all the ingredients except for the oil, together.

Heat the happy call pan on medium high heat with 1 tablespoon of oil.

Pour in the prepared batter and spread them evenly on the pan. Close and lock the pan for 2 minutes.

Flip over the pan and fry for another 2 to 3 minutes or until crispy. Serve hot.

Happy Call Pan Recipe - Pan-Fried Fish with Soy Sauce

I give in to desire and temptation easily, and today's dish was no exception. While strolling down the aisle at the supermarket today, I had a sudden craving for a simple pan fried fish. Needless to say, I turned my shopping trolley around and headed towards some fresh fish marketing. I wanted to buy a red snapper initially but today's threadfin fillet was just too fresh to resist. Be it a whole fish that you prefer or a simple fish fillet, this recipe works wonders for either. The fish can be fried in a normal frying pan but I'm using the happy call pan today just so that I'll have that little lesser mess to clear up thereafter.

Serves 2
Ingredients:

1                            fish fillet or medium sized whole fish
2 tablespoon         cooking oil
1 stalk                   chilli, seeded and thinly shred
2 stalks                  spring onion, thinly shred
5 slices                  old ginger, thinly shred

Sauce mixure:     
2 tablespoons      light soy sauce
1 tablespoon       dark soy sauce
1/2 tablespoon    sugar
dash                    sesame oil
1 tablespoon       chinese wine
4 tablespoons     water

Method:

Heat the frying pan or happy call pan. Add in 2 tablespoons of cooking oil and the fish.

If using happy call pan, close the cover but do not lock it. Fry it for 3 minutes each side or until crispy. Lock the pan only when turning the fish. Always unlock the pan as the steam created in it will prevent the fish from being crispy.

Remove the fried fish onto a clean plate, leaving the oil behind in the pan.

Add in the shredded ginger and fry till golden brown. Add in the sliced chilli and fry for another 30 seconds before pouring in the sauce mixture. Bring to boil and reduce slightly.

Pour the sauce over the prepared fish and top with the spring onion.

Spinach and Strawberry Salad

I've always had a thing for spinach salad. But it was for the warm version with a nice poached egg. Have never tried spinach with strawberry but it is apparently a widely popular choice for many. This recipe was modified from several versions found on the intenet. It was a little sweet for me personally (I've got a savory tooth) but I'll leave you to be the judge.

Ingredients:

1 packet                     baby spinach leaves, washed and drained
1/2 box                      strawberry, thinly sliced or quartered
1 handful                   roasted almond, thinly sliced

Dressing:
2 tablespoons          olive oil
1 tablespoon           white vinegar
1 tablespoon            roasted sesame seed
1 tablespoon            white sugar
pinch                       paprika

Method:

Mix the dressing together and serve with the rest of the ingredients.

Baked Rosemary Salmon with Lemon

I haven't had salmon for the longest time and decided that it was time to whip one up for the dining table. Warning: Do not EVER overcook your salmon. Please, do justice to that expensive piece of fillet.

I will always remember the words of my culinary lecturer back in school: the best cooked salmon is always half-cooked right in the middle. That's exactly what I did and the fillet turned out to be moist and juicy.

Olive oil is being used in this recipe but you can always substitute it with grapeseed oil, vegetable oil, etc. I had a nice bottle of rosemary infused grapeseed oil from Napa Valley and it was perfect for the dish.

Ingredients:

1                                salmon fillet
1/2                             lemon, thinly sliced
1 tablespoon              olive oil
1/2 tablespoon           rosemary, chopped
                                  sea salt

Method:

Place a couple of lemon slices on the baking tray. Top it up with the salmon fillet.

Drizzle a tablespoon of olive oil over the salmon. Season with sea salt and sprinkle the chopped rosemary over it.

Top the salmon with the remaining lemon slices and bake in the oven for 15 to 20 minutes on 200 degrees celsius.

Stir Fried Pork with Ginger and Spring Onion

I haven't had this dish for the longest time and thought that it will go perfectly with that pot of porridge that I was simmering over the stove. Although it was my first attempt, it was surprisingly well received by my sister. But then again, what could go wrong with tender juicy meat slices coated in thick flavoursome sauce? For those craving variety, do note that this recipe can also be used with beef slices or pork liver.

Ingredients:

1                          pork fillet, sliced thinly against the grain
2 cloves               garlic, minced
6 slices                 old ginger
4 stalks                 spring onion, cut into 2 inches length
1 tablespoon         cooking oil

Marinade:
1 tablespoon          oyster sauce
1 tablespoon          cornflour
1 teaspoon             sesame oil
1 tablespoon          light soy sauce
dash                      ground white pepper

Sauce:
1 tablespoon          light soy sauce
1/2 tablespoon       dark soy sauce
1 teaspoon             sugar
3 tablespoons         rice wine
1 tablespoon          water

Method:

Marinate the meat slices with oyster sauce, cornflour, light soy sauce, sesame oil and white pepper for at least 30 minutes.

Heat a wok with 1 tablespoon of cooking oil. Add in the sliced ginger and fry for about 30 seconds. Add in the minced garlic and fry till fragrant.

Stir in the marinated meat slices and fry for about 2 minutes on high. Add in the prepared sauce and continue frying till the meat slices are cooked, approx. 2 to 3 minutes. Do not overcook the meat as it will become tough, especially for pork liver.

Add in the spring onion, stir and serve.

Stir Fried Celery with Shrimp

I've had plently of celery and carrots left from making a bolognese sauce and there wasn't a better way to finish it up than frying it. As with any Chinese stir fry dishes, high heat is a definite must in order to achieve that crunchy tasty result at the end. Goes superbly well with a bowl of steamed rice.

Ingredients:

4 stalk                             celery, sliced
2 small                             carrots, sliced
2 cloves                           garlic, minced
4 slices                            ginger
2 tablespoons                  chinese shaoxing or hua tiao wine
10                                   medium shrimp
1/4 teaspoon                   chicken powder
1 tablespoon                   cooking oil
1 tablespoon                   water

Method:

Heat a wok on high and add in 1 tablespoon of cooking oil. Add in the minced garlic and sliced ginger and fry till fragrant.

Stir in the shrimp and add in 2 tablespoons of chinese wine. Stir fry for 30 seconds or until the shrimp turn slightly pink.

Add in the prepared celery and carrot with 1 tablespoon of water and stir fry for another minute. Add in the chicken powder and serve.

Samyetang - Korean Ginseng Chicken Soup

I was craving for a nutritious and nourishing soup but have grown sick of the ubiquitous Chinese soups that I've been having. Inspired by yet another Korean drama that I've watched recently, I've decided to try out with a Samyetang - Korean Ginseng Chicken Soup recipe instead. I'm not too sure if the taste is truly authentic (the last time I tried a traditional one in Korea was a decade back) but it was  definitely slurping good.

Serves 3 - 4
Ingredients:
1                        small chicken (feet and wings removed), rinsed and pat dry
10 cloves           garlic, peeled
10                      red dates
3                        ginseng root
1/2 cup              glutinous rice, soaked for at least an hour
2 stalk               spring onion, chopped
                         salt and pepper

Method:

Stuff the cavity of the chicken with the soaked glutinous rice, 4 to 5 garlic cloves, 4 to 5 red dates and 2 ginseng root.

Place the chicken into a small pot and add in 1 litre of water.

Add in the remaining garlic cloves, red dates and ginseng root.

Bring to boil on high heat and lower heat to simmer for a minimum of 40 minutes, adding additonal water if necessary.

Season with salt and pepper and garnish with chopped spring onion before serving.

Braised Duck with Ginger

Packed with robust flavours and unbelievably simple, this slow braised duck with ginger is recipe from my dearest Mum. As with all other braised dishes, the duck tastes better when it is braised for a longer period of time, and especially so when it is left overnight and reheated again the next day. Unfortunately most supermarkets in Singapore only sell duck as a whole. If a whole duck is too much food for your family, packed half of it into the freezer after it cools. Good to keep for a good 3 months!

Ingredients:

1                            duck, chopped
2                            old ginger, julienned
2 tablespoons         cooking oil
3 tablespoons         sesame oil
4 tablespoons         light soya sauce
4 tablespoons         dark soya sauce
11/2 cup                     water

Method:

Heat a wok on medium high with 2 tablespoons of cooking oil and 3 tablespoons of sesame oil. Add in the ginger and fry till golden brown.

Add in the duck and fry for another 5 minutes.

Add in the light and dark soy sauce and stir fry for a minute or so.

Add in 1 1/2 cup of water and bring to boil. Lower heat to simmer for at least 40 minutes.

Grilled Sirloin Steak with Horseradish Sauce

Easy, simple meals are what's occupying my dinner table these days. After a long day at work, I'm lucky to be left with the last 10% of my battery when I get home. Then again, it doesn't mean that I'll have to deprive myself of a good meal. This grilled sirloin steak takes about 6 minutes to cook and another 2 minutes for preparation. There, no more excuses for any instant meals anymore.

Serves 1
Ingredients:

1                               thick slab of sirloin steak
1 bunch                     arugula
1 tablespoon              horseradish sauce
1/2 teaspoon             rosemary leaves
1 tablespoon             olive oil
1 clove                      garlic, cut into half
                                 salt and pepper to taste

Method:

Place the sirloin steak in a plastic or ziplock bag and add in 1 tablespoon of olive oil and 1/2 teaspoon of rosemary leaves. Season with salt and pepper and mix well for it to be evenly coated.

Heat the grill or frying pan on high heat for a minute. Remove the stick from the bag and place it on the grill. Turn the steak over after 3 minutes and rubbed the charred side with the cut garlic.

Turn the steak over after another 3 minutes, rubbing the cut garlic on this side of the steak too. Switch off the heat and allow the steak to rest on a plate, covered, for about a minute or two.

Serve on a bed of arugula and 1 tablespoon of horseradish sauce.

Note: 3 minute per side will give you medium rare steak. If you prefer medium ones, cook it for about 4 to 5 minutes per side.

Happy Call Pan Recipe - Okonomiyaki (Japanese Pancake)

I have not stepped into the supermarket for more than a week now and had to make do with what's left behind in the fridge. With only potatoes, carrots and some left over cabbage in the kitchen, I couldn't think of a more ideal time to make an okonomiyak for dinner! An okonomiyaki is a typical Japanese pancake made using whatever ingredients you have or would like to include! Seafood, meat, mushroom, vegetables, you name it. What I have here is a super simple vegetarian version but please feel free to experiment, appropriately of course!

Serves 4
Ingredients:

2                             eggs, beaten
2 cups                     flour
1/2 head                  round cabbage, shredded
1 large                    carrot, shredded
1 large                    potato, shredded
1 teaspoon              sea salt
1 to 2 cups              water
                               Japanese mayonnaise to taste
                               Worchestershire sauce to taste

Method:

Mix all ingredients together. Heat the Happy Call Pan on high heat for a minute.

Pour in the mixed batter and close the lid, locking it.

Unlock the lid, leaving the lid partially open. Cook for another 8 minutes.

Close and lock the lid again, flipping the pan over.

Unlock the lid and leave the lid partially open. Pan fry for another 10 minutes.

Cut into pieces and serve with Japanese mayonnaise and Worchestershire sauce to taste.

Tomato and Cheese Panini

I have to clarify that this sandwich tastes MUCH better than it looks here. Pardon me for my poor photography, but I'm no professional anyway. Unbelievably easy, I made this for breakfast one morning and decided that I just HAD to share this recipe even though the pictures looked horrendous. The easiest way to do this is to ensure that you've got a good nice herb foccacia. A good bread already ensures that the sandwich will taste superb nonetheless. I used the common packet cheddar cheese here but please feel free to substitute it with gruyere or any of your favourite cheese.

Ingredients:

1 individual portion                         foccacia bread (you can also substitute it with a cabiatta instead)
1                                                    tomato, sliced thinly
2 pieces                                         cheese

Method:

Heat a grill or a frying pan on medium heat.

Sliced the bread lengthwise and place the cheese and sliced tomato evenly in it.

Place the bread with the filling on the grill or pan and press it down, using the bottom of another clean pan. The trick to a panini is to ensure that the bread is compressed enough. Fry for a good 2 to 3 minutes and repeat on the other side.

There, here's a panini for you!

Steamed Egg with Clams 蛤蜊蒸蛋

As peculiar as this may seem for us Singaporeans, this is apparently a very common dish in Taiwan. 'Infused' with the juices from the clams, the steamed egg is naturally flavoured by the 'seafoody' taste and is definitely not something that you will wanna try if you are not a fan of that sweet, sea clamly taste. Then again, playing a little adventurous at times will bring certain surprises in your kitchen too.

Serves 2
Ingredients:

2                              eggs, beaten
1/2 tablespoon          light soy sauce
1/2 teaspoon             ground white pepper
1 teaspoon                sesame oil
1/2 cup                     water
1 thumb sized            ginger, sliced
1 tablespoon             chinese rice wine
200g                         clams, soaked in water for at least an hour
1 stalk                       spring onion, chopped (optional)

Method:

Bring a pot of water to pot with the sliced ginger and 1 tablespoon of chinese rice wine. Add in the pre-soaked clams and remove them the moment the shells are opened.

Mix in a separate bowl, 2 eggs, 1/2 tablespoon of light soy sauce, 1/2 teaspoon of ground white pepper, 1 teaspoon of sesame oil and 1/2 cup of water. Pour into a plate with depth and place the clams on top of it.

Bring the steamer to boil. Add in the prepared egg mixure with clams and steamed on medium heat for 8 minutes or until the egg is set. Garnish with some chopped spring onion, if desired.

蛤蜊冬瓜汤 Clam and Winter Melon Soup

I first tried this soup in a small traditional Taiwanese restaurant in Kaohsiung, Taiwan and was instantly bought over by the intense flavour of the clams in the soup. This is something pretty novel to us but it was apparently a very common every day dish in Taiwan, given how simple it is to make and the little ingredients it requires. The key step to this dish is soaking the clams in water for a good amount of time in order to get rid of the sand in the clams. Do take note not to overcook the clams too or it will be chewy like rubber.

Serves 2 to 3

Ingredients:

1 slice                          winter melon, skin removed and cut into small pieces

500ml                          chicken stock or water with boulillon cube

300g                            clams, soaked in water for at least 2 hours

1 thumb sized               old ginger, julienned

2 tablespoon                rice wine

Method:

Bring the chicken stock to boil with the winter melon and ginger. Lower heat to simmer for another 5 minutes.

Add in the clams and cook for another 4 to 5 minutes or until the clams open up.

Switch off the fire and add 2 tablespoons of rice wine just before serving.

Century Egg and Minced Meat Congee

A common but much-loved porridge, the Century Egg and Minced Meat Congee is not favoured by most for no obvious reason. It is easy to cook with little ingredients, comforting and of course, super yummy. Personally, I love that sharp combination of extra ginger with the century egg and minced meat. Enjoy this recipe.

Serves 2

Ingredients:
1 cup                                         rice, rinsed and soaked for an hour
2                                               century egg, roughly chopped
400g                                         minced meat
1 thumb sized                            old ginger, julienned
2 tablespoons                            light soy sauce
1 teaspoon                                sesame oil
1/2 teaspoon                             ground white pepper
1 stalk                                       spring onion, sliced (optional)

Method:

Season the minced meat with 1 tablespoon of light soy sauce, 1/2 teaspoon of ground white pepper and 1 teaspoon of sesame oil.

Bring the rice to boil with 3 cups of water and lower the heat to a simmer for an hour.

Add in the chopped century egg, sliced ginger and minced meat into the congee, breaking the meat up with a spatula. Simmer for another 10 minutes.

Season with 1 tablespoon of light soy sauce and serve hot. Garnish with spring onion if desired.

Chicken Mustard Salad with Broccoli and Cherry Tomatoes

Lest you think that healthy food are usually bland and tasteless, this chicken vegetable salad is here to prove that wrong! I cheated though, with the usage of a bottled mayonnaise but then again, that can be easily replaced by a bottle of light healthier version. This is a warm salad so it is best to consume right after preparation. I tried keeping it in the fridge but it just doesn't taste right.

Serves 2
Ingredients:
1 head                        broccoli florets, broken into small pieces
1 packet                     cherry tomates, halved
2                                 skinless boneless chicken thigh or chicken breast
1 cup                          mayonnaise
1 tablespoon              tarragon
1/4 cup                       grainy mustard
1 tablespoon              salt

Method:

Blanche the broccoli in salted boiling water. Strain and set aside.

Using the same water, add in the chicken and poached on low heat for about 15 minutes or until fully cooked. Strain and shred them into small pieces.

Mix 1 cup of mayonnaise with 1/4 cup of mustard and 1 tablespoon of tarragon leaves.

Serve the dressing with the blanched broccoli, cherry tomates and shredded chicken.

Mixed Cabbage Rice with Pork Belly, Dried Oyster and Chinese Mushroom

A much-loved family favourite, my mum often served this rice dish together with a pot of bitterguord or radish soup. This, for many years, has been my family's favourite dinner combination. A one pot/wok meal, you don't really need much condiments to this as the ingredients used are super flavoursome. For those who are not confident of cooking rice on a stove top, you can transfer all the ingredients into the rice cooker after frying them, adding the cabbage only when the rice is fully cooked.

Serves 2 - 3
Ingredients:

1 cup                          rice, rinsed and drained
1/2 head                     cabbage, rinsed and tore into bite sizes
1 slab                         pork belly, sliced
6                                dried Chinese mushroom, soaked and sliced thinly
2 tablespoons             dried shrimp, soaked in 1 cup of water
5 large                        dried oyster, soaked and chopped
3 cloves                      garlic, minced
3                                shallot, thinly sliced
1 tablespoon              cooking oil
1 tablespoon              dark soy sauce
1/2 teaspoon              ground white pepper

Method:

Heat a wok with 1 tablespoon of cooking oil on high heat. Drain the dried shrimp and add into the wok, setting aside the water for usage later.

Fry the dried shrimp until fragrant and add in the minced garlic and sliced shallots. Fry for another 2 minutes.

Add in the sliced pork belly, sliced Chinese mushroom and chopped dried oyster. Stir them on high heat until the pork belly is almost fully cooked.

Mix in 1 tablespoon of dark soy sauce and 1/2 teaspoon of ground white pepper and fry for another minute or until you can smell the caramelization of the soy sauce. Mix in the rice and fry for another minute.

Add in the water used for soaking the dried shrimp. Lower the heat to the lowest and cover the wok with a lid. Remove the lid after 5 minutes and place the cabbage on top of the rice.

Cover with lid for another 5 minutes or until the rice is fully cooked, adding more water if required.

Mix well and serve.

Tteokbokki (Korean Rice Cake)

I have been craving for some mean Tteokbokki (Korean rice cake) for a very long time. The last time I had a really good version was in a small family-run Korean restaurant located in a small dark alley in Tsim Sha Tsui, Hong Kong. I seriously doubt I will be flying HK anytime soon so I've decided to make them on my own. Unfortunately I wasn't able to get hold of some Korean fish cake so I've made a vegetarian version instead. If you are lucky enough to get some, do add them in alongside the other ingredients.

Serves 2
Ingredients:

250g                                    rice cake, rinsed
2 cups                                 dashi stock (I used water with dashi stock flavouring)
1/2                                      yellow onion, sliced
1/2                                      carrot, sliced thinly
1 clove                                garlic, minced
1 tablespoon                        soy sauce
2 tablespoons                      Gochujang (red pepper paste)
2 tablespoons                      sugar
1/4                                      leek, sliced thinly
1 teaspoon                          roasted white or black sesame

Method:

Place 2 cups of dashi stock in a saucepan and bring to boil. Mix in 2 tablespoons of Gochujang, 2 tablespoons of sugar, 1 tablespoons of soy sauce and 1 clove of minced garlic. Bring to boil for 5 minutes.

Add in the sliced onion, sliced carrot and rice cake and bring the heat down to low. Stir continuously until the sauce thicken and reduced.

Mix in the sliced leek and stir another minute. Serve with a teaspoon of roasted sesame seeds.

Stir Fried Garlic Sprouts with Dried Shrimp

Garlic sprouts are crunchy, super sweet and I especially love it when it's lightly stir-fried. In this recipe, I've added some dried shrimps that has been marinated in Chinese wine to give the dish that little extra oomph. The same recipe can also be used to fry long beans, french beans and even cabbages or asparagus, so do give it a try according to your liking.

Ingredients:
1 packet                      garlic sprouts, peeled and cut into 2-inches long
2 cloves                       garlic, minced
1 tablespoon                cooking oil
1 tablespoon                dried shrimp, soaked in water
1 tablespoon                Chinese wine such as hua tiao or shao xing
1 teaspoon                   chicken powder

Method:

Drain the dried shrimp from the water, reserving the water for later use.

Add 1 tablespoon of Chinese wine to the pre-soaked shrimp and set aside for 5 minutes.

Heat a wok or pan with 1 tablespoon of cooking oil. Add in the pre-marinated dried shrimp and fry until fragrant. Add in the minced garlic and fry until it turns golden brown.

Mix in the garlic sprouts, 3 tablespoons of the shrimp water and 1 teaspoon of chicken powder. Mix evenly and cover with a lid.

Remove lid after 2 minutes, fry lightly and serve.

Black Pepper Beef with Bell Peppers

I love cooking with bell peppers. Not only are they crunchy and easy to cook, I also love the fact that they are loaded with tons of Vitamin C. A great way to cook bell peppers is of course the ever-popular black pepper beef. I am making the black pepper sauce from scratch in this recipe but an easy way to cook this dish is to use the bottled black pepper sauce available from Lee Kum Kee. Both tasted equally good so I will leave that to your preference.

Ingredients:
400g                  sliced beef fillet
1                        red bell pepper, sliced            
1                        green bell pepper, sliced
1                        yellow onion, sliced
2 cloves             garlic, sliced
1 tablespoon      ground black peppercorns (or black pepper)
1 tablespoon      cooking oil

Marinate:
1 tablespoons    light soy sauce
1/2 tablespoon  sugar
1/2 tablespoon  cooking oil
2 tablespoon     water
1 teaspoon        cornstarch
1 teaspoon        black pepper

Sauce:
1 tablespoon    light soy sauce
1 tablespoon    dark soy sauce
1 teaspoon       sesame oil
1/2 teaspoon    chicken powder
1 tablespoon    oyster sauce
2 tablespoons   water

Method:

Marinate the beef with the marinate ingredients above and keep in the refrigerator for at least 15 minutes.

Mix the sauce ingredients in a bowl and set aside.

Heat a wok with 1 tablespoon of cooking oil. Add in the sliced garlic and fry till fragrant.

Add in the sliced onion and 1 tablespoon of ground black peppercorns. Fry for a minute and add in the beef slices.

Stir fry for a minute and add in the sliced bell peppers and sauce ingredients. Cook till the sauce reduces or thicken with cornstarch. Dish out and serve.

Happy Call Pan Recipe - Teriyaki Chicken

My mum wanted me to cook some chicken using the Happy Call Pan this evening and so I obliged with a Teriyaki chicken dish for her. I prefer to grill the chicken first before pouring in the sauce but you can always marinate the chicken in the sauce and cook it together if you wish. Easy and mess-free, she enjoyed this dish so much that she even asked for the recipe from me.

Ingredients:

1                     boneless chicken leg
1 teaspoon      salt
1/3 cup           rice wine
3 tablespoons  light soy sauce
3 tablespoons  mirin
2 tablespoon   sugar
2 tablespoon   water

Method:

Rub the chicken leg with salt all over and let it rest for about 5 minutes. Rinse the chicken using the rice wine.

In a bowl, mix 3 tablespoons of light soy sauce, 3 tablespoons of mirin, 2 tablespoon of sugar and 2 tablespoons of water.

Heat the happy call pan on a medium high heat for a minute. Place the chicken leg on the pan, skin side down. Close the pan and lock it.

Flip over after 4 minutes and pour in the sauce ingredients. Close the pan and lock it. (I open the pan a couple of times to ensure that the chicken is cooked in the sauce but that's up to you)

Flip the pan over after 2 minutes and cook for another 2 minutes. Dish up and serve with the remaining sauces in the pan.

Stir Fried Dou Miao

I'm an aficionado of super easy recipes and this dish is no exception as well. 4 ingredients and 3 minutes is all you need. Seriously. Set your timer and give it a try if you must!

Ingredients:
1 packet                  dou miao, rinsed
2 cloves                   garlic, minced
1 tablespoon            cooking oil
1 teaspoon               chicken powder

Method:

Heat a wok with 1 tablespoon of cooking oil. Add in the garlic and fry till fragrant.

Add in the rinsed dou miao and 1 teaspoon of chicken powder and fry for one and a half minute on high heat.

Dish out and serve.