Singapore Home Cooks

Yam Abacus Seeds 算盘子 by Noris Lye

noreply@blogger.com (Singapore Home Cooks) — Thu, 28 Feb 2019 04:08:00 +0000

(Made about 90 seeds)

Ingredients for yam abacus
300g yam (weight after skin removed)
100g - 120g tapioca starch (estimation)
50ml boiling water (estimation)

For stir frying
10g dried shrimp (soaked and chopped likely)
2 cloves of garlic (minced it)
10g of dried cuttlefish(cut into thin strips and soak till soft)
40g minced meat
10g black fungus ( soaked and cut into thin strips)
25g dried mushroom (soaked till soft and slice thinly)
15g bean curd diced to small cube

Seasoning
2 tbsp oyster sauce
1 tsp like soya sauce
White pepper

For garnishing
Fried shallot
Chinese parsley

Method

1. Steam the yam till it softened. Use a fork to mash while it is still hot. Add half of the tapioca starch & knead the yam with the starch. Gradually add the starch in spoonful, till the dough is smooth & no longer sticks to your hand.

2. Roll the dough and break it into a small bite size, use hand to roll them into a round shape. Use the end of chopsticks to make a dimple in the centre before boiling them.

3. Bring water to boil before adding abacus seeds. When the seed floats, let it simmer for another 1 minute.

4. Transfer the cooked abacus to cold water. After a minute, drain the abacus and coat the abacus with 3 tbsp of cooking oil to prevent sticking.

Frying the abacus

1. Heating up a wok, add 1 tbsp of oil, add in dried shrimp, minced garlic, cuttlefish, stir fry till fragrant.

2. Add in minced meat, black fungus, dried mushrooms, bean curd & seasoning. Lastly add in abacus and stir fry till combine. Season to taste.

3. Garnish with fried shallots & chinese parsley.

Watch this video recipe on Singapore Home Cooks Youtube channel.

Flavourful Braised Sea Cucumber with Mushroom 炖海参与香菇 by Jessica Lie

noreply@blogger.com (Singapore Home Cooks) — Thu, 28 Feb 2019 04:06:00 +0000

Ingredients
6 sea cucumbers, cut into 2-3 sections
2 chicken thighs, cut into pieces
6 dried mushrooms, soaked and remove stems
1 dried squid, soaked and cut
5 dried scallops, soaked overnight
5 slices of ginger
8 cloves of garlic, smashed
3/4 cup homemade chicken stock
Coriander for garnishing

Chicken Seasoning
1 tbsp light soya sauce
1/2 tsp salt
1/2 tsp sugar
1 tsp hua tiao wine
1/4 tsp sesame oil
1/2 tsp corn starch
Dash of pepper

Seasoning (to taste)
2 tbsp oyster sauce
1 tsp salt
1 tsp sugar
2 tbsp hua tiao wine
1/4 tsp Sesame oil
Dash of pepper

Method

1. Marinate chicken thigh with all the seasoning for 2 hours.

2. Heat 1 tbsp of oil in a pot/wok, fry ginger and garlic till fragrant. Add chicken thigh and cook for 5 minutes, stir occasionally.

3. Add dried squid and mushrooms, cook till fragrant.

4. Stir the sea cucumber in and drizzle some hua tiao wine at the side of the pot/wok.

5. Pour chicken stock, bring it to boil and simmer for 30 minutes or until the sea cucumber are soft.

6. Season it with all the seasoning. Lastly, add dried scallops, continue to cook for another 10 minutes. Garnish with some coriander and serve hot.

Watch this video recipe on Singapore Home Cooks Youtube channel.

Fried Prawn Roll 虾枣 by Noris Lye

noreply@blogger.com (Singapore Home Cooks) — Thu, 28 Feb 2019 03:58:00 +0000

Ingredients

400g fresh prawn (de-shelled weight)
100g minced pork (with some fats)
125g water chestnut (diced)

Seasoning
1 egg (55g)
1 to 2 chinese parsley stem (finely chopped)
1 tsp sesame oil
1.5 tsp white pepper
1.5 tsp five spice powder
2 tsp sugar
3 tsp chicken powder
1 tbsp oyster sauce
1 tsp soya sauce
2 cloves garlic (finely chopped)
4 shallots (finely chopped)

For wrapping
1 big sheet of dried bean curd skin

Sauce for dipping
Sweet sauce
Chili sauce

Method

1. Cut the bean curd sheet to your desired size, set aside.

2. Use knife to smack the prawn. Mix it with minced meat and water chestnut.

3. Add in all seasoning. Stir the ingredients in one direction till mixed well. Set aside.

4. Use a damp cloth to gently rub on the surface of the bean curd skin to remove the salt, then scope up a spoonful of mix prawn paste onto the bean curd sheet, roll it up tightly, seal the edge and both ends. Repeat the same till all paste is finished.

5. Prepare a steaming pot with boiling water. Steam the roll for 5 minutes. Drained and let it cool completely before slicing. When it's warm, the bean curd sheet will stick to the bottom of the tray and tear easily. Slice the prawn roll into chunks.

6. Prepare a wok with oil, oil must be enough to cover the prawn roll when fried. Fry till golden brown. Drained on paper towels.

7. Serve with sweet sauce and chilli sauce.

Side notes: The steamed prawn rolls can be stored in the freezer. Thaw before frying them. I made about 6 rolls for this recipe.

Watch this video recipe on Singapore Home Cooks Youtube channel.

Easy and Healthy Baked Salmon with Lentils by Cassandra Xu

noreply@blogger.com (Singapore Home Cooks) — Tue, 08 Jan 2019 14:08:00 +0000

Recipe serves 3 to 4 pax

Ingredients

2 pcs of salmon fillet (Approximately 300g each)
1 cup of green lentils, rinsed and soaked for 20 mins. Drain and set aside.
1 litre of homemade chicken stock
60g smoked bacon, diced
1 stalk of celery, diced
Half a carrot, diced
A handful of spinach
Some cherry tomatoes
Freshly grounded black pepper
Sea salt

Method

1. Render the bacon with some oil until fat is released and meat is browned.

2. Add carrot and celery and fry for a minute.

3. Drain the green lentils and fry for a minute before adding homemade chicken stock. Add salt and pepper to taste. Simmer until desired texture.

4. Add sea salt and black pepper on both sides of the salmon fillet. Drizzle olive oil on the skin. Place salmon fillet (skin on top) on baking paper and bake at 230 degrees for 10 mins on the highest rack.

5. Returning to the simmering lentils, add salt and pepper if desired. Reduce the stock before adding butter. The sauce should be slightly thickened. Set aside.

6. Remove salmon fillet from oven once the time is up. Set aside.

7. Stir fry some minced garlic with olive oil and salt. Switch off the fire before adding spinach. Stir until the leaves are wilted.

8. Plate spinach with salmon fillet and lentils at the side. Garnish with cherry tomatoes. Enjoy!

Note: If you are using commercial chicken stock, do not add salt. Taste before seasoning.

Watch this video recipe on Singapore Home Cooks Youtube channel.

Easy Seafood Paella in 30 minutes by Colleen Teo

noreply@blogger.com (Singapore Home Cooks) — Mon, 31 Dec 2018 14:04:00 +0000

Serve 4 to 5

Ingredients
4 cups chicken/fish stock
1 teaspoon saffron threads
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 cups arborio rice/ basmati Rice
2 tomatoes, peeled, deseeded, diced
2 teaspoons smoked paprika
500g medium green king prawns, cleaned
150g baby squid, cleaned, cut into 1cm-thick rings
12 mussels, scrubbed, debearded
10-20 white Clams, scrubbed
2/3 cup frozen peas

Direction:
Combine chicken/fish stock, 1 cup cold water and saffron in a a skillet over medium heat. Bring to the boil. Remove from the stock from the wok and set it aside.

Heat 2 tablespoons of oil in skillet over small-medium heat. Add onion and garlic. Cook for 5 minutes or until soft. Add tomatoes, paprika and rice. Stir to combine. Using a spoon, spread mixture evenly over the base of pan.

Add half the stock mixture to the skillet and bring to boil over high heat. Shake pan to spread mixture across wok (do not stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.

Add clams and mussels, pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding prawns and peas with the last 1/2 cup stock (this will take about 15 to 20 minutes). Remove from heat. Stand, covered, for 5 minutes. Season with pepper. Serve.

Watch this video recipe at Singapore Home Cooks Youtube channel.

Home-cooked Tasty Fried Hor Fun

noreply@blogger.com (Singapore Home Cooks) — Fri, 30 Nov 2018 04:56:00 +0000

Recipe for 2 adults and 2 kids

Ingredients

800g of broad kway tiao (bought from wet market)
8 pieces of Prawns (remove shell and devein)
1 medium-size sotong (cleaned and sliced into pieces)
200g lean meat (sliced to thin pieces)
100g sliced fish (optional, can use any fillet fish)
Fishcake (sliced)
A handful of cai sim
5 cloves of garlic, minced
2 beaten eggs
Half bowl potato starch mixed with water
About 1.5 litres of homemade chicken stock (refer to notes at end of recipe)

Method

Marinate sliced lean meat with 1/2 tsp of salt, 1/2 tsp of light soya sauce, 1/2 tsp cooking wine, 1/2 tsp sesame oil, a dash of pepper and 1 tsp of corn flour. Mix well and set aside or at least 30 minutes.
Heat wok with some oil on medium heat. Add minced garlic and fry till fragrant. Add kway tiao and use chopsticks to loosen. Add dark soy sauce and light soy sauce. Mix well and stir fry for about 5 minutes. Add more sauce if you want your Kway tiao darker. Fry A little longer if you want them charred. Remove and set aside.
Heat wok with some oil. Stir fry garlic till fragrant. Add marinated lean meat. Stirfry till Pork is no longer pink. Add prawns and sotong and fry for 15 seconds.
Add in homemade chicken stock. Bring to a boil. Add caixin, marinated sliced fish and fish cakes.
Add seasonings: light soya sauce, oyster sauce, fish sauce, a little dark soy sauce for colour, some pepper and a dash of cooking wine. Mix well. Taste and adjust accordingly to your taste.
Thickened with potato starch water. Drizzle beaten eggs all around. Let it set for five seconds, then off heat and use spatula to gently stir.
To serve, place some kway tiao on plate and pour sauce over. Serve immediately with green chilli.

To make chicken stock

To make homemade chicken stock, prepare 4 chicken carcasses and 1/2 dozen of chicken feet. Blanched chicken carcasses and chicken feet in boiling water to remove blood. Remove, rinsed and set aside. Boil about 2 liters of water in another pot. Prepare 3 stalks of spring onion, a thumb-size ginger (rinse and smashed) and 6 cloves of garlic (rinse and smashed). Placed into pot and add blanched chicken carcasses and chicken feet. Bring to a rolling boil for 10 mins and later to a gentle simmer. Simmer for an hour and remove to transfer to a thermal pot. You can simmer for a few hours if you don’t own a thermal pot.

Watch this video recipe at Singapore Home Cooks cooking channel.

Coffee Pork Ribs by Jeannie Lee

noreply@blogger.com (Singapore Home Cooks) — Sun, 11 Nov 2018 14:13:00 +0000

Ingredients:

- 500gm Pork Ribs/Spare Ribs/Prime Ribs

- Oil for deep frying

- Sesame Seeds/Spring Onion for garnish

Marinade :

- 1tbsp Light Soy Sauce

- 1tbsp Oyster Sauce

- 1tbsp Sesame Oil

- 2tbsp Corn flour

- 3tbsp Rice Flour

- 1tbsp All Purpose Flour/Plain Flour

- 1/4tsp Baking Soda

- 1 Egg - lightly beaten

Sauce:

2 tsp Instant Coffee Powder

2 tbsp sugar

3 tbsp water

(Mix well and leave aside)

Method:

Wash the pork ribs, drain and place in a large bowl.
Marinate the pork rib with all the marinade ingredients thoroughly. Leave it in the fridge for 4 hrs or best overnight.
Heat up a wok, add in sufficient oil, reduce the fire to medium high. Once the oil is heated up, slowly add in the pork ribs one by one. Deep fry the ribs till golden brown and cooked, drain out the oil.
In the same wok, heat up the coffee sauce ingredients till it becomes thickened. Add in the cooked pork ribs and toss evenly until well coated with the sauce. Adjust the taste with seasoning to suits you.
Transfer to a serving plate and garnish with sesame seeds spring onion.
Serve immediately.

Watch video at Singapore Home Cooks Cooking Channel.

Prawn Fritters by Quek Seok Bin and mum, Peh Lek Chu

noreply@blogger.com (Singapore Home Cooks) — Sun, 28 Oct 2018 11:36:00 +0000

Ingredients

1kg medium-size prawns
2 cups of self-raising flour
1/2 cup of Hup Loong Frying Powder
1 tbsp of oil
1 beaten egg (small size)
1 1/2 tsp of salt
1 tsp of sugar
A dash of pepper
A dash of shaoxing wine
Iced Water (estimated around 2 cups of water)

Method

Deshell and leave the tail intact and deveined using a toothpick. Wash and drain dry in colander. Pat dry and Marinate prawns with a 1/2 tsp of salt, 1 tsp of sugar, a beaten egg and a dash of pepper and shaoxing wine. Marinate prawns for about 15minutes.
Sieve self-raising flour and frying powder into a mixing bowl. Then slowly add iced water into flour mixture. Mix till flour and water comes together. Add 1 tsp salt and a dash of pepper. Mix well. Add 1 tbsp of oil and mix till it becomes a paste with no lumps. The consistency should be slightly thick and not watery.
Heat oil in a pot. Oil is ready when tested with chopsticks and you can see bubbles floating upwards. Make sure you have sufficient oil to cover prawns. Coat marinated prawns with batter and gently lower into oil.
Fry a few prawns at a time for easy control as prawns cooks very fast. Deep fry prawns once crust puffs up and golden brown. Before removing prawns, increase to high heat for few seconds. Drain oil from prawns and served hot.
Another way is to double-fry prawns. Deep fry prawns till light brown and set aside. Increase to high heat and deep fry for the second time for few seconds to achieve the even colour and crispness.

Note
When the batter gets watery, add more flour to thicken it.
Frying powder can be replaced by rice flour/ corn flour if it's not available.

Watch video at Singapore Home Cooks Cooking Channel

Curry Puff by Jeannie Lee

noreply@blogger.com (Singapore Home Cooks) — Sat, 27 Oct 2018 09:07:00 +0000

Ingredients for the filling
300 g cooked potatoes, cut small cubes
250 g chicken thighs, cut into small pieces
1 purple onion, cut into small pieces
2 hard boiled eggs
55g curry paste
1/2 tsp salt
1 tbsp cooking oil
1 tbsp coconut oil

Method

Heat up a wok, add in 1 tbsp cooking oil.
Add in the curry paste, fry until fragrant.
Sauté diced onion until fragrant, add in chicken and 1/2 tsp salt and stir fry until almost cooked.
Add in cooked potato, 1tbsp of warm water, stir until filling is thickened.
Set aside to cool.

Ingredients for the dough
150g plain flour
30g tapioca flour
10g rice flour
30g cooking oil
30g butter
80g water

Method

In a big bowl, add in all dry ingredients.
Add in butter and cooking oil, slowly add in water and knead till a smooth dough.
Place the dough on the cling wrap and place in the fridge for 30 mins.
Divide dough into 8 portions about 40g each.
Flatten the dough and roll, use a round cutter to cut out the shape.
Put a spoonful of filling and 1/4 piece of hard boiled egg.
Fold in half, seal and pleat the edge nicely.
Heat up a pot, add in sufficient oil for deep frying.
When oil is hot, slowly put in the curry puff and deep fry until golden brown.
Serve warm.

Watch video at Singapore Home Cooks Cooking Channel

Cheesy Apple Butter Cake by Rontree Chan

noreply@blogger.com (Singapore Home Cooks) — Sat, 27 Oct 2018 09:00:00 +0000

Ingredients

For batter
3 eggs
125 g Top flour
115 g castor sugar
125 g salted butter
1 tsp baking powder
1 tsp vanilla paste
4 to 5 tbsp milk

For filling
1 red apple, cut into 4mm slices
4 to 5 cheese slices
1 tbsp salted butter
2 tsp sugar

Method

Preheat oven at 180 degrees.
To cook the apple filling, heat up a frying pan with butter and sugar. Add apple slices, cook for 2 to 3 minutes till it turns pale yellow.
In another bowl, cream the butter and sugar until light and fluffy. Add vanilla and mix well.
Combine both butter and egg mixture. Sieve in flour and baking powder. Fold in the flour to combine.
Add in milk and lightly mix well.
Lay baking paper in a baking tin. Pour in 1/3 of cake batter.
Bake for 6 minutes.
Remove from oven, place a layer of cheese and apple slices. Pour another 1/3 of cake batter. Bake for 6 minutes.
Place another layer of cheese and apple slices. Pour in remaining cake batter. Bake for 30 to 32 minutes.
Cool on rack before removing from the baking pan.
Serve immediately or chill in fridge.

Watch video at Singapore Home Cooks Cooking Channel

Coconut Passion Fruit Chiffon Cake by Colleen Teo

noreply@blogger.com (Singapore Home Cooks) — Sat, 23 Jun 2018 03:47:00 +0000

I have some passion fruit sitting in the fridge, I decided to try out using Ayam Brand U.H.T. coconut milk and passion fruit. This is a perfect combination of flavours has left me wondering for the longest time.

It is a soft and moist chiffon cake, which is well loved by my family members. It’s quite a unique flavour together. We love the scent of the Ayam Brand coconut, you can try this out! Let your creativity go wild with Ayam Brand Coconut milk .#ayamcooking

Ingredients

4 yolks
40g sugar
45g Coconut oil
65g passion fruit pulp (including the seeds - about 2 to 3 fruits)
20g #ayambrand Coconut milk
1 tsp lime zest
1 tsp lime juice
100g cake flour
1/2 tsp baking powder
4 whites
40g sugar
1/8 tsp cream of tartar

Method

In a bowl, sift together the flour and baking powder.

Whisk together egg yolks and 50g sugar until pale in colour.

Gradually add in oil, passion fruit pulp, lime zest and juice and milk whisking them all until combined.

Add all the sifted flour and baking powder. Whisk until the mixture becomes a thick batter. (This should take no more than a minute)

Place the egg whites into a clean metal bow. Using a mixer, beat the whites until frothy. Add in the cream of tartar until whisk for a minute before gradually adding in the 40g of sugar. Continue to beat until stiff peaks are formed.

Gently fold in egg white mixture into egg yolk batter in 3 seperate additions until well combined.

Pour batter into a 9"/22cm chiffon tube pan. Bake in preheated oven at 175C for 40-45mins.

Invert pan immediately to cool completely before unmold.

椰香楊枝甘露 Mango Pomelo Sago with Coconut Milk by Alan Goh

noreply@blogger.com (Singapore Home Cooks) — Sat, 23 Jun 2018 03:45:00 +0000

It is mango season again and this year's Thai honey mangoes are a real steal! Big, sweet and really cheap too, The best time to make one of my all-time favorite chilled desserts to beat the heat. Remembering a twist to this popular dessert I had at one of the tong shuei shops in Hong Kong a couple of years back, I'd used Ayam brand's UHT coconut milk in place of evaporated milk for that additional dimension of natural creamy richness for good contrast against the refreshing mango and sourish hues of the pomelo pulp. #ayamcooking

Recipe serves 4-6
Ingredients
3-4 large mangoes (appro. 250-300g each)
100g pomelo pulp
200ml Ayam brand UHT coconut milk
100ml water
50g fine-grained sugar (adjust to own personal preference for sweetness)
100g sago pearls

Method

Pour water, sugar and coconut milk into a small pot and warm gently until small bubbles begin to form around the perimeter of the pot and the sugar has completely dissolved. Do not bring the mixture to a boil as the coconut milk may spilt. Cool down to room temperature before refrigerating.
Bring a small saucepan of water to a rolling boil, add sago pearls slowly and cook until they are almost transparent.
While waiting for the sago pearls to cook, peel mangoes and chunk the flesh into cubes.
Place 3/4 of the mango cubes into a food blender and process to form a puree. Pour the mango puree into a mixing bowl. Refrigerate the remaining mango cubes for later use.
Strain the cooked sago pearls and transfer a bowl of water, mix well to wash and strain away excess starch, pour into the bowl of mango puree, mix well and refrigerate until ready to be used.
In a large serving bowl, combine mango puree and sago mixture, coconut milk and syrup mixture, remaining diced mango, pomelo pulp and mix well. Chill for several hours until ready to serve.
Ladle into small serving bowls and garnish with more fresh mango cubes, pomelo pulp and coconut milk.

Coconut Milk Corn Pudding by Serene Lim MH

noreply@blogger.com (Singapore Home Cooks) — Sat, 23 Jun 2018 03:43:00 +0000

My family love this dessert. I like to use Ayam Brand Coconut Milk as it has no added preservatives. I don’t have to worry about preservatives when I give this to my children. Even my 16 months old toddler enjoy this Coconut Milk Corn Pudding, especially on such hot weather.

This is very easy to prepare. I usually do this in the evening and the family gets to eat it the next day.

Ingredients
2 packets of white agar agar powder
2 packets of 200 ml Ayam Brand Coconut Milk
1 packet/can of creamed corn
1 cup frozen corn
1 cup sugar
Few pieces of pandan leaves
1 litres of water

Method

Add pandan leaves and water to pot. On low fire, add sugar and agar agar powder, bring to boil.
Add creamed corn and frozen corn and stir.
After a few minutes, when the frozen corn is cooked, add coconut milk. Turn off heat once mixture comes to a boil.
Pour mixture into mould and let it cool before putting them in fridge to set for a few hours or overnight.

BBQ Chicken Roulade with Tofu and Broccoli stuffing by Rontree Chan

noreply@blogger.com (Singapore Home Cooks) — Tue, 19 Dec 2017 15:07:00 +0000

Ingredients:
3 pieces boneless chicken thighs
1/2 piece pressed tofu
1/2 broccoli cut into small pieces

Seasoning for chicken:
1 tsp McCormick Himalayan pink salt
1 1/2 tsp McCormick Garlic Pepper

Seasoning for stuffing:
1/2 tsp McCormick Himalayan pink salt
1 tsp McCormick Garlic Pepper
1/2 tsp sugar
1/2 beaten egg

Glazing:
3 Tbsp McCormick Vintage Smokehouse BBQ sauce
1 Tbsp Marmite
1 Tbsp Honey
1 tsp McCormick Garlic Pepper

Method:

1) trim excess meat from chicken thigh to make it equal thickness. Keep the trim off meat later mix with stuffing. Use the back of knife to tenderize and further flatten the chicken thigh.

2) Add trimmed chicken meat, broccoli, tofu with stuffing seasoning in a blender. Blend it into paste. Remove and set aside.

3) lay a cling film on worktop, place a chicken thigh skin side down on cling film. Season it with pink salt and garlic pepper on meat surface. Scoop blended stuffing, place it in a row on to chicken thigh. Carefully roll the chicken thigh and further wrap it tight with cling film. Repeat for rest of the chicken thighs. Refrigerate for 4 hours or overnight.

5) Take out from fridge, Microwave the chicken roulade at 750W for 6 minutes. Remove the cling film, wipe dry and sear the roulade joining edge on a non stick pan with little oil.

6) Place it on a rack and brush a thin layer of the glazing all around the roulade. Grill in preheated oven 180 degree for 10 minutes.

7) take out baste with glazing and grill for 5 minutes. Take out and baste again then grill for another final 5 minutes.

8) Cut into slices to serve.

Fried Chicken by Janice Looi

noreply@blogger.com (Singapore Home Cooks) — Mon, 18 Dec 2017 15:06:00 +0000

Ingredients
Chicken 500g (I use the drumlets)

Flour Mixture- 1 cup Plain flour
- 1/2tbsp McCormick Himalayan Pink Salt Grinder
- 1/2tbsp black pepper
- 1/4tbsp thyme
- 1/4tbsp basil
- 1/4tbsp dried mustard
- 2tbsp paprika
- 1/2tbsp McCormick Perfect Pinch Garlic Pepper Salt Free Seasoning
- 1/2tbsp ground ginger
- white pepper
- 1/2tsp McCormick Oregano Grinder

Method
Lightly marinate the chicken with the above spices and herbs except flour for deep flavours, preferably overnight.(This part is optional if you hv no time or quick fix)
Mix the above flour mixture and set aside. Prepare one cup buttermilk and add an egg, combine well, set aside.
Dip chicken in buttermilk, then coat with flour mixture, and into the AF or deep fry in oil till golden brown. Serve and enjoy!

Vietnamese Grilled Lemongrass Pork Chops with Rice Noodles by Alan Goh

noreply@blogger.com (Singapore Home Cooks) — Sun, 17 Dec 2017 15:04:00 +0000

Apart from Pho Bo, my next to-go-to Vietnamese dish to order whenever I am dining in a local viet deli would be Thit Heo Nuong Xa Vietnamese Grilled Lemongrass Pork Chops with Rice Noodles. Love the smokey and lightly charred aromas of the grilled pork chops against the assortment of crunchy and refreshing greens. The use of McCormick's Perfect Pinch Garlic Pepper Salt Free Seasoning and Perfect Pinch Vegetable Seasoning not only helped to save time but also to build more flavours into the lemongrass pork chops! Lots of salad condiments both fresh and pickled to enjoy with the grilled pork chops making the dish perpetually guilt-free!#McCormickSG.

(Recipe serves 3-4)

Ingredients
6 pieces (500g) of pork shoulder butt, appro. 1/2 cm thick
1 tsp baking soda (bicarbonate of soda)
2 tbsp water

In a small bowl, mix water and baking soda to dissolve.
Place pork chops in a small mixing bowl and pour the baking soda solution over them,
Mix well and set aside for 30 min in the fridge.
Remove from fridge, rinse twice to remove baking soda solution.
Pat dry, return to mixing bowl and set aside.

Marinade ingredients3 stalks lemongrass, lower white portion only, sliced thinly
1 medium bombay onion, peeled and cut
60g soft palm sugar or honey
1 tsp McCormick Perfect Pinch Garlic Pepper Salt Free Seasoning
1 tsp McCormick Perfect Pinch Vegetable Seasoning
3-4 tbsp Vietnamese fish sauce
1 tbsp light soya sauce

Place all the marinade ingredients in a food blender and pulse to obtain a coarse paste.
Pour the marinate paste over the pork chops and rub to coat evenly.
Set aside to marinate for at least 30 min, preferably overnight in the fridge.
To cook, grill the pork chops, either over a proper charcoal grill or in an oven until both sides are nicely browned and edges slightly charred.
Set aside to rest and cool down until warm before cutting into broad slices.

Nuoc Cham Dip Sauce IngredientsJuice of 6-8 calamansi limes or 3-4 green limes
2 heaped tbsp sugar
100 ml water
3-5 tbsp Vietnamese fish sauce
2 cloves garlic, peeled and minced
1 bird’s eye chili, deseeded and cut into thin rings

Place all the wet ingredients in a microwave proof bowl and microwave to just melt the sugar.
Add minced garlic and sliced chili. Set aside for later use.

Other ingredients3-4 portions of rice vermicelli (Khanom jeen or laksa noodles), appro. 130g to 150g for each portion, lightly blanched
2 cups lettuce leaves
1 cup Thai basil leaves
1 cup mint leaves
1 cup coriander leaves
1 cup crushed peanuts, lightly toasted until fragrant
1 cup pickled white radish and carrot strips (do chua)
2 red chilies, deseeded and sliced
1 green lime, cut into quarters

To assemble, place lettuce leaves over a serving plate.
Place a portion of blanched rice vermicelli over the top of the lettuce and lay a portion of grilled pork chop strips over the rice vermicelli
Place basil, mint, coriander leaves, red chilies as well as pickled white radish and carrot strips sporadically around the plate.
Drizzle Nuoc Cham Dip Sauce generously over the ingredients and sprinkle with a tbsp of crushed peanuts.
Garnish with a quarter of green lime at the side and serve.
To enjoy, squeeze the lime juice over the pork chops and give everything a good toss before eating. Bon appetit!

Air Fried Crispy Skin Pork Belly (Sio Bak) 脆皮烧肉 by Rachel Lee

noreply@blogger.com (Singapore Home Cooks) — Sat, 16 Dec 2017 15:03:00 +0000

This is one item that I would put on the table during Western and Chinese festive seasons. My family members do not fancy five spice powder. For this, I love McCormick's seasonings for the convenience and flavours that they bring to this dish, making it so palatable and well received.

Recipe :

Main Ingredients :
1 slab of pork belly with skin (about 1 kg)
1 tsp McCormick Himalayan Pink Salt Grinder (or to taste)(for seasoning)
½ tsp McCormick Perfect Pinch Garlic Pepper Salt Free Seasoning (or to taste)(for seasoning)
½ tsp McCormick Perfect Pinch Vegetable Seasoning (or to taste)(for seasoning)
½ tsp McCormick Himalayan Pink Salt Grinder (or to taste)(to be rubbed on skin just before air frying)
-------------------------------------------------
Dipping Sauce :
2 to 3 tbsp McCormick Grill Mates Brown Sugar BBQ Sauce
1 tsp sugar (or to taste)
2 to 3 tbsp water
1 clove garlic
1 small onion
parsley flakes (optional)
---------------------------------------------------
Method :

01. To clean and prep the meat, rub a little salt on all sides of pork belly and rinse with water.

02. Pat the entire pork belly slab with paper towel till dry.

03. Use a needle tenderizer to keep poking on the surface of skin. Do not have to poke too deep into meat. The scoring process would enable more crispy skin.

04. Rub seasonings evenly on all sides of the pork belly slab.

05. Chill seasoned pork belly slab in refrigerator overnight (or at least half a day). Do not cover. Skin face up and keep dry.

06. Allow meat to return to room temperature before cook.

07. Rub McCormick Himalayan Pink Salt on skin only.

08. Air fry pork belly slab at highest temperature of air fryer for 10 to 20 minutes to seal the flavors and juice into the meat (E.g. 250C for 10 minutes; 200C for 20 minutes).

09. When time’s up, adjust air fryer temperature to 180C for 30 minutes.

10. After 30 minutes, continue to air fry at 200C to 220C for another 10 minutes. The skin would crackle and pop by then.

11. Remove from air fryer. Allow to rest for 15 minutes before slice.

12. To prep dipping sauce, blend all sauce ingredients and heat in saucepan.

13. Serve and enjoy!

Salmon skin with soft shell crabs by Vernice Kirios

noreply@blogger.com (Singapore Home Cooks) — Fri, 15 Dec 2017 15:02:00 +0000

Ingredients
Salmon skin
Small size flower crabs
Flour
McCormick Himalayan Pink Salt Grinder
Cooking oil

Method

1) Wash the salmon skin and small size flower crabs. Pat dry with kitchen towel.

2) Dash of McCormick Himalayan Pink Salt on it.

3) Coat it with plain flour.

4) Heat up the wok with cooking oil. Add in the salmon skin and crabs when the oil is smoking hot.

5) Remove the salmon skin and crab when it turn brown.

6) Dash some of McCormick Himalayan Pink Salt before serve.

Air Fried Smoky Montreal Steak with Herb Butter by Veronica Chia

noreply@blogger.com (Singapore Home Cooks) — Thu, 14 Dec 2017 15:00:00 +0000

Grilled Beef Ribeye Drizzle 2 tsp olive oil on both sides of a slice of 200gm beef ribeye. Spread 2 tsp of McCormick Smoky Montreal Steak Seasoning all over. Set aside for 30 mins. Preheat air fryer at 200 deg cel for 5 mins. Place ribeye on a baking rack. Air Fry at 200 deg cel for 10 mins. Remove and cover in a foil to rest for 5 mins before serving.

Mixed VegetablesToss asparagus, cherry tomatos, corn cob, russet potato, portobello mushroom with a tbsp of olive. Sprinkle 1 tbsp McCormick Perfect Pinch Vegetable Seasoning and 1/2 tsp McCormick Himalayan Pink salt over the mixed vegetable and coat well. Air fry sweet corn/potato at 200 deg cel for 12 mins, asparagus/portobello/tomato/garlic at 200 deg cel for 6 mins

Herb Butter125gm unsalted butter, 1 heap tsp McCormick Perfect Pinch Garlic Pepper, 1 heap tsp Grill Mates Smoky Montreal Steak, 1 heap tbsp McCormick Italian Blend Grinder, 2 cloves minced garlic, 1/4 cup chopped spring onion. Combine all herbs & spices with softened butter, stir well to incorporate. Place herb butter mixture over a piece of cling wrap. Roll up like a cylinder. Chill in fridge till solid. Slice and use accordingly.

BBQ Shepherd's Pie by Patricia BeBe

noreply@blogger.com (Singapore Home Cooks) — Wed, 13 Dec 2017 14:58:00 +0000

Ingredients
Minced meat 200g
Mix peas 2tbsp
Onion 1pc ( diced )
Cherry tomatoes 4pcs ( diced )
Butter 2tbsp
Potatoes 3 - 4pcs ( or u can use instant mash )
Milk 2 - 3tbsp
Salt & pepper

Seasoning
McCormick Onion powder 1/2tsp
McCormick Italian blend 1tsp
McCormick Garlic pepper 1tsp
McCormick Vintage Smokehouse BBQ sauce 2 - 3tbsp
McCormick Himalayan Salt - 1/2tsp
Sugar 1/2tsp
Water 100ml
Corn starch 1/2tsp

Method

Boil potatoes till soft & mash together with milk, season w/ salt & pepper.
Melt butter in pan, stir fry onion then minced meat till slightly cook. Add in tomatoes & mix peas.
Add in seasoning & mix well, cook over low fire till the sauce thickens.
Transfer meat mix into a casserole, spread potato mash over the meat. Bake in a preheated oven at 220c for 10 to 15mins or till potato mash slightly golden brown.

Roast Chicken Leg With Rempah and Smokey BBQ Sauce by Jessie Koey

noreply@blogger.com (Singapore Home Cooks) — Tue, 12 Dec 2017 14:57:00 +0000

Ingredients
5 chicken whole legs – washed, remove excess fats and pat dry
(poke the meaty part with a fork)

Seasoning Ingredients1 tsp sea salt
1 tsp corn flour
1/2 tbsp McCormick Grill Mates Smokey Montreal Steak Seasoning
(marinade chicken legs with seasoning and set aside)

Rempah Paste Ingredients (Blend)1/2 big red onion
5 shallots
3 cloves garlic
12 dried chilli – soak till soak in hot water
3 pieces candlenut
2 stalks lemongrass
1 inch galangal
1/2 inch ginger
3 pieces kaffir leaves
3 cherry tomato
1 tsp oil
50 ml water

Sauce Ingredients6 tbsp McCormick Grill Mates Vintage Smokehouse BBQ Sauce
3 tbsp McCormick Grill Mates Chilli & Pepper BBQ Sauce
1 tbsp honey
Salt to taste

Banana leaves – to place on top of aluminum foil
Butter/oil

Method

1) In a big mixing bowl, add in blended rempah, sauce ingredients mix well. Add in marinaded chicken legs and stir to combine well with the rempah mixture. Put in zip lock bag and let it in the fridge for at least 6 hours.

2) Pre heat oven to 220 C.

3) Line a baking tray with aluminium and place a piece of banana leaf over it. Scrape the mixture from the chicken legs and arrange the chicken legs on the banana leaf. Roast in pre heated oven for 15 minutes. (cook the rempah mixtures with butter or oil (from the marinated chicken) to a thick paste.

4) Remove chicken legs from oven and baste with rempah paste and continue to roast till golden brown and a bit charred, periodically basting the chicken leg with rempah paste.

5) Just before serving, topped with crispy garlic flakes. Serve hot with Truffle Oil Spaghetti.

Orange Chicken Stir Fry by Angela Koh

noreply@blogger.com (Singapore Home Cooks) — Mon, 11 Dec 2017 14:55:00 +0000

Ingredients1 packet of chicken fillets cut into bite size
1 green onion cut into small pieces
1tbsp white sesame
1 peeled orange slices for garnish

Marinate1 orange freshly squeezed orange juice
1tbsp orange zest
2tbsp sugar
1tbsp corn starch
1tbsp McCormick Perfect Pinch Garlic Pepper Salt Free
1tsp McChromic Himalayan Pink Salt Grinder
1tbsp light soya sauce
1tbsp miri
1tbsp ground ginger
2 clove garlic minced
150ml water
Mix all up and use half of it to marinate the chicken fillets for half an hour.

Method

Heat 2tbsp oil pan fried the fillets till both sides turn slightly brown

Add in the other half of the marinate to the fillets n fry, cover the wok for a few minutes, stir fry in between till the water thicken.

Once chicken is cooked off fire n sprinkler the onion n white sesame to serve.

Airfried Spicy Lemon Prawns by Jeannie Lee

noreply@blogger.com (Singapore Home Cooks) — Sun, 10 Dec 2017 14:54:00 +0000

Ingredients

15 pieces Large Prawns - peeled and deveined with tails on
1.5 tbsp McCormick Grill Mates Chilli Pepper BBQ sauce
1/4 tsp McCormick Himalayan Pink salt
1/4 tsp McCormick Parsley Flakes
1/4 tsp McCormick Lemon
Pepper with garlic & onion
2 tbsp fresh lemon juice
1 tbsp chopped red capsicum
1 tbsp chopped fresh parsely
1 tsp olive oil

Cucumber Mayo DipAdd 3 tbsp of mayo with 2 tbsp chopped cucumber and 1 tsp lemon juice. Mix all well and set aside.

Method for Prawns

1. In a medium bowl, add together McCormick Chilli Pepper BBQ sauce, McCormick Himalayan Pink Salt, McCormick Parsely Flakes, McCormick Lemon Pepper with garlic & onion, chopped red capsicum, chopped fresh parsely, lemon juice and olive oil. Mix all well.

2. Add in the prawns and toss gently to coat. Leave in the fridge for 30mins.

3. Spread the prawns evenly on a grill pan, airfried prawns at temp 200 degrees for 10 minutes or until the prawns are cooked with a little charred at the side.

4. Serve warm with cucumber mayo dip and enjoy.

Prima Black Pepper Shepherd Pie by Yiman Eng

noreply@blogger.com (Singapore Home Cooks) — Wed, 01 Nov 2017 00:00:00 +0000

Ingredients
2 White onions (cut into cube size)
3 cloves of garlic (minced it)
2 Celery Stalk( cut into small cube)
1 Carrots (cut into small cubes)
1 tsp of Mixed herbs
2 tbsp of olive oil
2 tsp of dark soya sauce
3 tsp of corn flour mix with 3 tbsp of water
1 pkt of Prima Black pepper sauce
500gm of Minced Chicken meat
(Marinate with salt, freshly grind black pepper)

Method
~Add olive oil to pan, while is hot added the cubed onions n once turn transulcent add garlic n the celery n carrots. Stir fried for few min.
~Add marinated chicken meat n cooked till all meats turn white n v slight brown.
~Add the prima black pepper sauce
~Add the dark soya sauce n adding in the corn mixtures.
Stir fried till starchy n set aside.

Whipped potatoes~6 Russel Potatoss
~ 3 tbsp of unsalted
butter
~ 90ml Full cream milk
~ 1/2 tsp of seasalt

Boiled the potatoes in water till fork able to poke through. While is hot, peeled the skin off.
Put in a metal bowl with all the ingreds n mashed till smooth. Set aside

To assemblePrepare your baking pots, layer with thick layer of meat sauce n press it neatly. Follow by the whipped potatoes. You can score with a fork.
Bake it in a preheated oven of 180degrees for 35min.
Served while is hot.

Sambal Belacan Mayonnaise Halibut by Rontree Chan

noreply@blogger.com (Singapore Home Cooks) — Tue, 31 Oct 2017 00:00:00 +0000

Usually I will bake fish fillet with Mentaiko mayo, but since I have this Prima Taste Sambal Belacan Paste, why not giving it a twist. Oh yes, it does saves me a lot of time and it tastes really tokong too.
While these halibut are baking in oven, my son even thought I am grilling bbq stingray, because it smell so nice and really delicious.

Ingredients : ( 6-8 fillets)6 halibut fillets
1 pack 80g Prima Taste Sambal Belacan Paste
1/2 lemon juice
7 Tbsp mayonnaise
4 tsp sugar
Some Parmesan powder
Some salt and pepper.
Method:
1) mix Prima Taste Sambal Belacan Paste, with mayonnaise, sugar and lemon juice to form a paste.
2) wipe dry halibut, season with salt and pepper. Pan sear it on hot pan, 2 minutes on each side.
3) dish out and let it cool slightly.
4) spread the sambal Belacan mayo on it and sprinkle with Parmesan cheese powder.
5) bake in oven 180degree, centre rack for 7-8 minutes.
6) sprinkle some spring onion for garnishing and serve with calamansi lime juice.

For video tutorial, please check out this linkhttps://youtu.be/66HMZvtBrRA