I cook, because I can. Comfort Food for the Modern Soul
Joanna Hiew
Photography by Joanna Hiew, Cover Art by Kevin Hiew
A collection of 100 home cooking and food postings in 10 months of learning how to cook in 2015. All photos taken from an Apple iPhone 6.
Content 5
A Good Story
9
Everyday Eats
98 Light Bites & Sides 116 Soups for the Soul 134 Sweet Indulgences 156 Index
5
joannahiew A Beijing home cooked meal is always plentiful. And here’s a meal for 5. #goodfood #homecooked
joannahiew Sunday homemade grandmama soup #homemade #chinesesoup
joannahiew Always love a heart warming meal at home with friends and laughter. My kitchen is always open! #homecooking #foodwithfriends #americanstyle
joannahiew Soy milk in the making.. Truly a therapeutic and humbling process. #homemade #homecooking #soybeans
A Good Story Everybody loves a good story. Whether it’s a story of how two people got together or where one comes from. A good story makes us feel special and belonged. And above all, often in the centre of our lives is an emotional attachment to food. Most cookbooks begin with the author’s life story. Like most working women today who are going through the ups and downs of modern life, I’ve had my fair share of work life balance struggle, failed relationships and self discovering moments. Along the way, cooking has become a form of therapy. This book was a creation of my interest in expressive writing, comfort food, and photography; to capture as much of the process of home cooking in its most genuine way, shape and form. Now, what I would like is for you to think about yours. Afterall, a story is only as good as its villain. Rest assured that this book has all the intentions to be a source of encouragement that all things are possible.. in the kitchen. What you will find through it all, is a very rewarding and life changing experience; and one that belongs only to you. Putting expectations and pressure aside;you cook, because you can. Make your own collage, collect your memories, invite your friends and family for an enjoyable dinner party or bake a cake to share with your colleagues.. When you learn to make the food you love, you’ll love the food you eat even more. You’ll find your very own food story.
7
Getting started The majority of the things in this book can be made with just a few simple pieces of equipment. Your kitchen really doesn’t need to be crammed with expensive gadgets in order to produce delicious food. But having a few basic kitchen tools will help making easier and more efficient. 1 A few good, sharp knives Investing in a set of good, sharp knives will not only save time, it is also for safety purposes. A blunt knife is prone to slip. As a start, a large chef’s knife is best for chopping most vegetables and meat whilst a small knife is convenient. A peeler too. 2 Stainless steel pots and pans I recommend a 34’’ non- stick frying pan, a medium saucepan and a large pot to cover all purpose cooking from a fried egg to a pot of soup. To take things up a notch, a pressure cooker will definitely save alot of time. 3 Measuring tools This is particularly important when baking hence a set of measuring cups/ spoons are essential. A weighing scale too. This book uses volume measurements and gram weights. 4 Baking tray and Oven This is mainly for the western recipes. The list goes on, but what you will find is alot of freedom and discovery of your preferences. I urge you to keep trying new recipes. There are similarities in ingredients and as a result, a rich variety in recipes.
9
Everyday Eats
“Always love the aroma of congee filling up the kitchen and entire home in the morning.�
Congee with Mince & Century Egg Serves 3 - 4 people, 60 minutes 1 cup rice, washed and drained 200g mince 1 ginger, peeled and sliced 2 century egg, sliced 1 tsp sesame oil 6 cups water Salt to taste
Put all ingredients into pressure cooker and bring to boil. Cover lid and simmer for 40 minutes. Serve hot with garnishes.
To garnish, Spring onion, thinly sliced Coriander, thinly sliced Fried shallots
Everyday Eats
13
“Always love the simplest of things and be thankful for wholesomeness.�
Buddha’s Delight
Serves 2 people, 30 minutes 1 namyue cube 1 can of lohanjai 6 slices of ginger 1 beancurd sticks, soaked and cut into sections 1 portion of glass noodles, soaked and drained 1 pack of tofu poks, halved 1 tbs namyue liquid 1 tbs shaoxing wine 1 tbs light soy sauce Salt to taste Vegetable oil
Everyday Eats
Heat wok and saute ginger slices for 1 minute. Add namyue cubes and add can of lohanjai, beancurd sticks, tofu pok and mix well under low heat for about 10 minutes. Add namyue liquid, light soy sauce, shaoxing wine and glass noodles and stir gently for about 5 minutes.
15
“Always love the childhood dish.”
Braised Chicken with Shiitake Serves 2 people, 30 minutes 1 1/2kg chicken thighs 6 dried shiitakes, soaked 50g ginger, peeled and thinly sliced 4 cloves garlic, minced 1tbs sesame oil 2tbs shaoxing wine 1tbs dark soy sauce 2tbs light soy sauce 1tsp salt 1/2 tsp sugar Water Corn flour
Everyday Eats
Rinse and soak dried shiitakes and conpoy separately in water for at least 2 hours or overnight. Reserve the soaking liquid, remove mushroom stems and cut each into half. Heat cooking oil and sesame oil in a pot. Fry garlic and ginger until fragrant for about 2-3 minutes. Add chicken pieces and cook until no longer pink. Add shiitakes and 1 cup of the soaking liquid and bring to a boil. Add shaoxing wine, soy sauce, salt and sugar. Reduce heat and pressure cook for 20 minutes. Add corn flour in water into pot and stir under high heat to thicken sauce.
17
“Always love the tanginess of sweet vinegar in Philippine’s most beloved dish ”
Chicken Adobo
Serves 2 people, 60 minutes 2 chicken legs, cut into sections 2 dried bay leaves 3 tbs light soy sauce 1/2 cup of distilled white vinegar 3 cloves of garlic, crushed 1 cup of water 2 tbs olive oil 1 tsp sugar salt and whole peppercorn to taste
Everyday Eats
Marinate chicken with soy sauce and garlic for at least 1 hour. Heat oil in medium heat and cook marinated chicken on all sides for about 5 minutes. Add water and bring to a boil. Add dried bay leaves and whole peppercorn and simmer for 30 minutes. Add vinegar and stir well for 10 minutes. Add sugar and salt and stir well.
19
“Always love the traditional asian taste of pure luxury - Prized chinese mushrooms with divinely rich Hokkaido conpoy.�
Braised Shiitake with Conpoy Serves 3- 4 people, 60 minutes 10 to 12 dried Shiitakes 1 thumb sized rock sugar Vegetable oil Broccoli Strands of black moss 3 hokkaido conpoys 1/4 cup of red dates 1 tsp light soy sauce 1/2 tsp dark soy sauce 2 tbs shaoxing wine corn flour salt to taste
Everyday Eats
Rinse and soak dried shiitakes and conpoy separately in water for at least 2 hours or overnight. Reserve the soaking liquid and remove mushroom stems. Add mushrooms into a presure cooker and cook with oil and rock sugar under medium heat. Rinse red dates and add into pot. Add conpoys, black moss, light soy sauce, dark soy sauce and shaoxing wine into pot and stir gently. Cover lid and simmer under pressure for 25 minutes. Add corn flour in water into pot and stir under high heat to thicken sauce. Garnish and serve with boiled broccolis.
21
Sunday Roast anytime, any day.
Rolled Lamb Breast with Mint Stuffing
Serves 2- 3 people, 60 minutes For the lamb, 500g lamb breast, rolled Salt and pepper to season Olive oil 1 handful dried oregano For the stuffing, 1 tbs butter 1 red onion, finely diced 3 cloves garlic, finely diced 1 large handful breadcrumbs 1 cup fresh mint, chopped 1 lemon, zest 1 tsp salt
Everyday Eats
Pre- heat oven to 170oC. For the stuffing, Melt butter in a pan and fry onions and garlic until browned. Mix breadcrumbs, lemon zest, chopped herbs, salt and fried onions and garlic in a bowl. Set aside. For the lamb, Season lamb with salt, pepper, oregano and a dash of olive oil. Place stuffing on the centre of the meat. Roll up the lamb enclosing the stuffing and secured with a kitchen string. Heat casserole over medium heat and brown lamb on all sides. Place casserole into oven and cook for 2 hours. Remove casserole from oven, cover meat with foil and rest for 20 minutes. Carve the roast into thick slices. Serve with mint sauce and new potatoes.
23
“It’s not easy to make carbonara without curdling the egg sauce. Learned a new trick from Marco Pierre White- to boil the pasta with chicken stock instead of salt. It does make a difference!”
Spaghetti Carbonara Serves 2- 3 people, 20 minutes 50g pecorino cheese, finely grated 80g pancetta, cubed 200g Spaghetti 4 cloves of garlic, minced Parsley, finely chopped 4 eggs, beat and set aside Salt and pepper to taste
Everyday Eats
Boil spaghetti in lightly salted water and a little olive oil until al dente. Fry pancetta with garlic under medium high heat for about 5 minutes until goden and crisp. Add parsley and cook for another 30 seconds. Add cooked spaghetti and a little pasta water to the mix and toss well for 30 seconds. Mix cheese with eggs in a bowl. Turn off heat and add cheese and eggs into the mix. Toss quickly so it does not scramble. Splash in some hot pasta water if sauce becomes dry. Top with more cheese and season with pepper before serve.
25
“Always love when the bros kept asking if I’ve had enough and even finished up my portion.. spoon tender and boldly flavoured beef brisket.”
Beef Brisket
Serves 2- 3 people, 45 minutes 500g beef brisket 1 cup of red wine 1 cup of beef stock 1 tomato, quartered 1 onion, sliced roughly 2 tbs tomato puree 3 cloves of garlic, crushed Salt and pepper to taste Corn flour Olive oil Fresh parsley for garnish
Everyday Eats
Season beef brisket with salt and pepper. Brown beef brisket with garlic over medium heat in a pressure cooker for about 10 minutes on both sides until brown. Add onion and tomato and cook for 2 minutes. Add red wine and tomato puree and simmer until liquid is reduced to half. Add beef stock, cover lid and pressure cook for 30 minutes. Add corn flour in water into pot and stir under high heat to thicken sauce. Sprinkle with parsley before serving.
27
“Don’t stir. Let it crackle and pop. The crust is the best part of a paella.”
Seafood Paella
Serves 2- 3 people, 20 minutes, 38cm pan Seafood (king prawns, mussels, squid rings) A handful of frozen peas 1 red bell pepper, diced 1 onion, minced 4 cloves of garlic, minced 1 canned tomatoes 1tsp paprika 2 cups chicken stock 2 cups paella rice 1 lemon Salt to taste Olive Oil Fresh parsley for garnish
Everyday Eats
Put 2tbs olive oil in a 38 cm paella pan and fry the seafood at high heat until nearly cooked. Season with some salt. Remove and set aside. Put another 2tbs olive oil into the pan and add the onion and garlic, frying them in low heat until they turn fragrant. Add the paprika, tomatoes and bell pepper and fry until the mixture thickens and dries up. Add the rice and stir well to coat with the mix. Season with salt. Add all but 1 1/2 cups of the stock until rice is covered. Turn the fire up so that the stock boils for about 2 minutes, then turn it down to low, pan uncovered. Do not stir the rice. When the rice is 3/4 cooked (translucent with white centre), push the seafood in. After about 5 minutes, add the peas or bell peppers and let cook for another 5 minutes. Level the surface with a spoon. Switch heat off, cover the pan with foil and let sit for 15 minutes. Arrange lemon wedges around the rice, sprinkle with chopped parsley and serve paella straight from the pan.
29
“Always love an extraordinary ordinary noodles.”
King Prawn Fried Meehoon Serves 2 people, 20 minutes 1 packet rice vermicelli 2 clove garlic, minced 2 stalks spring onion A handful beansprouts 2 eggs 10 king prawns 1/2 tsp salt 2 tsp light soy sauce 1/2 tsp dark soy sauce 2 tbs shaoxing wine To garnish, fried shallots spring onions
Everyday Eats
Soak rice vermicelli in hot water for about 10 minutes, then rinse with cold water and drain. Fry garlic over medium heat until fragrant. Turn up heat, add carrots, mushrooms and beansprouts and stir fry for about a minute. Add king prawns and stir fry for another minute. Lower heat and add soaked rice vermicelli. Use a pair of chopsticks in one hand and a frying ladle in another to toss the vermicelli. Sprinkle 1/2 the chicken stock water over the vermicelli and toss well. If the vermicelli is still hard, add more water but sparingly. Add chopped spring onions and fried shallots to garnish. Serve with a fried egg and chili sauce.
31
“One of my proudest achievement is being able to make a fancy egg dish.�
Egg Custard with Mince Serves 2 people, 30 minutes 2 eggs 400ml water 1 tsp dashi stock 1 tsp mirin 1/2 tsp salt 1 tsp soy sauce spring onion, thinly sliced 50g mince Shiitake (optional)
Everyday Eats
Prepare a steamer. Whisk together egg, water, and salt. Strain mixture into a bowl, and cover with aluminum foil. Steam for 20 minutes. Serve the egg custard piping hot with sesame oil and spring onion.
33
“The french ingredients to romance is tarragon, creme fraiche and white wine - Poulet a l’estragon. Bon appetite!”
Tarragon Chicken
Serves 2 people, 40 minutes with saute pan 2 chicken legs, skin removed 6 button mushrooms, halved 6 shallots, peeled 3 cloves of garlic, halved 1/2 cup white wine 1/2 cup chicken stock 2tsp mustard 1tbs tarragon, chopped 2tbs creme fraiche
Everyday Eats
Heat up 1tbs olive oil under medium heat and brown chicken for about 1 minute. Add in shallots and garlic and saute with chicken for about 10 minutes. Turn chicken around every few minutes. Add in tarragon, chicken stock, white wine and mustard and stir gently to combine. Cover lid and simmer for 20 minutes. Remove pan from the heat and stir in creme fraiche. Garnish with tarragon leaves.
35
“Crunchy on the outside, marmite juicy on the inside.!�
Fried Marmite Pork
Serves 2 people, 70 minutes For the marinade, 500g pork belly, sliced 1 egg white 1 tbs light soy sauce Salt and pepper to taste 2 tbs marmite 1 tbs worchestershire sauce 1 tsp dark soy sauce
For the marinade, Marinade meat with ingredients for at least 1 hour. Coat meat with cornstarch and shake in plastic bag. Shake off excess and remove from bag. For the frying, Heat up oil in a wok in medium high heat and deep fry meat until golden and cooked. Remove and blot on kitchen paper before serving.
For the frying, 1 cup corn starch 2 cups vegetable oil
Everyday Eats
37
“Always love the heartiest food of all foods.”
Oxtail Stew
Serves 3- 4 people, 60 minutes 3-4 large oxtails 1 cup of red wine 1 cup of beef stock 3 carrots, cut into sections 1 leek, cut into sections 1 onion, sliced Dried herbs (thyme or parsley) 2 tbs tomato puree 3 cloves of garlic, crushed Salt and pepper to taste Corn flour Olive oil
Everyday Eats
Wash oxtails and pat dry with kitchen paper. Mix flour, salt and pepper in a bowl. Coat oxtails with seasoned flour. Brown oxtail with garlic over medium heat in a pressure cooker for about 10 minutes on all sides until brown. Add onion and cook for 2 minutes. Add leek and carrots and cook for 2 minutes. Add red wine and tomato puree and simmer until liquid is reduced to half. Add beef stock and dried herbs and pressure cook for 40 minutes. Add corn flour in water into pot and stir under high heat to thicken sauce.
39
“Always love the classic Thai street food, homecook style.”
Pad Kra Pow Gai
Serves 2 people, 20 minutes Generous amount of vegetable oil 4 cloves garlic, crushed 1 red chilli, crushed 250g skinless chicken fillet, sliced 1 tbs fish sauce 1 tsp dark soy sauce ½ tsp sugar ½ cup basil leaves 2 eggs
Everyday Eats
For the chicken, Heat oil in a frying pan and sauté garlic and chilies until fragrant for about 2 to 3 minutes. Add chicken and cook until no longer pink. Add fish sauce, dark soy sauce and sugar. Turn off heat and stir in basil leaves. For the egg, Fry egg in a very hot pan and lots of oil for crispiness.
41
“The classic Hakka dish for every Hakka family.�
Pork Knuckles with Sweet Vinegar
Serves 3- 4 people, 90 minutes 2 pork knuckles, chopped 2 rice bowls chinese Sweet vinegar 500g old ginger, peeled and smashed but in large pieces 1/2 bulb of garlic, smashed 2 bowls water 1 bowl white rice vinegar 1/4 cup rock sugar 4 tbs light soy sauce Salt to taste 5 tbs of sesame oil 10 hard boiled eggs
Everyday Eats
Place pork knuckles over an open flame to sear the skin for about 10 minutes. Soak pork knuckles in water for 1/2 hour, then scrape off the burnt layer. Cut into small pieces. Add sesame oil into pressure cooker and fry ginger and garlic for 2 minutes. Add chinese sweet vinegar, water, rice vinegar, rock sugar, light soy sauce, salt and simmer for about 30 minutes over low flame. Add pork and hard boiled eggs and simmer under pressure for 45 minutes.
43
Despite the juggling of a few pans, the final sizzling definitely satisfies all anticipation.
Hot Plate Tofu
Serves 2 people, 20 minutes 1 tube of Japanese tofu, cut into 5 or 6 pieces 150g minced pork 1tbs light soy sauce 1/2 tsp dark soy sauce 1/2 cup water 1tsp sesame oil 1 clove garlic, minced Corn flour 1 spring onion, finely chopped 2 eggs, beaten Vegetable oil
Everyday Eats
Deep fry tofu pieces over medium high heat in a wok or pan till golden brown. Drain and set aside. In the same wok or pan, heat up bout 1 tbsp oil and saute garlic and chopped white part of spring onion until fragrant. Add in minced pork. When pork is no longer pink, add sauce ingredients. Add corn flour in water into pan and stir under high heat to thicken sauce. Turn off the heat. Heat up a hot plate. Brush with oil using a paper towel. When the plate is very hot, add in beaten eggs. Pour the tofu and meat mixture on top and chopped spring onions. Served hot with rice.
45
With neithering artificial colouring nor artificial flavouring, the classic cantonese dish is here in all its true colours and true flavours.
Sweet and Sour Chicken
Serves 3- 4 people, 60 minutes For the chicken, 350g skinless chicken breast, cubed 1 tbs shaoxing wine 2 cloves of garlic, minced 1 green bell pepper, cubed 1 pineapple, cubed For the batter, 4 tbs all purpose flour 4 tbs corn starch 1 tsp baking soda 1/2 cup water
Marinate chicken breast cubes with shaoxing wine for 10 minutes. Mix batter ingredients in a mixing bowl and set aside. Mix all sweet and sour sauce ingredients in a bowl and set aside. Prepare enough hot oil for deep frying. Add chicken cubes into the batter, then deepfry until golden brown, set aside on a wire rack or paper towel to remove excess oil. Heat 2 tbs of oil in a pan. SautĂŠ garlic until fragrant, then add green bell pepper and pineapple and stir fry until fragrant. Pour the sweet and sour sauce into the pan, stir to mix well, and bring to a boil. Toss chicken pieces gently so they are fully coated by the suace. Turn off heat, transfer to a serving plate, and serve immediately.
For the sauce, 3 tbs tomato sauce 3 tbs chili sauce 3 tbs water 2 tbs oil 1 tsp plum sauce 1 tsp Worcestershire sauce 1/2 tsp rice vinegar 1/2 tsp oyster sauce 1/2 tsp corn starch 1/2 tsp ground white pepper
Everyday Eats
47
With just an extra touch of a luxurious condiment, what could have been a simple dish becomes amazingly flavoursome that excites the five senses.
XO Fried Rice
Serves 3- 4 people, 30 minutes 5 cups cooked day- old rice 2 lap cheong (optional) 200g pork fillet, finely sliced 4 cloves garlic, minced 1 onion, finely diced 3 to 4 eggs, beaten 3 tbs XO sauce Salt and pepper to taste A handful frozen peas 1 spring onion, chopped for garnish
Everyday Eats
To prepare rice, Use a little bit less water so the rice comes out just slightly drier than usual. Break up rice with fork. Let rice cool (preferably) overnight in a refrigerator. Beat eggs with shaoxing wine and salt and set aside. Cook garlic under low heat for about 5 minutes until they just turn golden and crispy. Drain with a paper towel and set aside. Leave the infused oil from the garlic in the wok, and raise the heat to medium high. Add the diced onions and stir-fry until translucent. Add rice and then pour the egg mixture evenly over the rice. Immediately stir the mix in a constant scoop and lift motion until the rice is coated by the scrambled egg. After about 1 or 2 minutes, mix in the XO sauce. Season with salt and pepper to taste. Garnish with spring onion.
49
“Always love the old fashion Hakka dish.”
Nam Yue Pork with Black Fungus
Serves 2 people, 30 minutes 400 gm belly pork, cubed For the Marinade, 1 small piece nam yue with the liquid A handful black fungus 2 tbsp sugar 2 tbsp shaoxing wine 1 tsp five spice powder 1 tbsp light soy sauce. 1/2 tsp salt 1 clove garlic, minced 1 shallot, minced 1 egg Flour Corn starch Water Vegetable oil
Everyday Eats
Blanch pork slices in boiling water and drain. Dab meat with kitchen towel. Mix pork with marinade and set aside for 4 hours or more. Mix marinated pork with beaten egg and coat with flour. Deep fry in hot oil until meat is cooked and the skin is crispy. Remove excess oil with kitchen towel and set aside. Fry chopped garlic and shallot the same pan. Add in fungus, fried pork slices and about 200ml water. Or just enough to cover the meat and fungus. Pressure cook for about 20 minutes. Open pressure cooker cover after cooling. Add corn flour in water into pot and stir under high heat to thicken sauce. Remove from heat, dish out into serving bowl and serve immediately.
51
Where the fresh herbs become a greater and a more romantic gesture than a bouquet of roses.
Rosemary Lamb Shank
Serves 2 people, 3 hours 2 lamb shanks Sprigs of fresh rosemary Dried herbs (rosemary and thyme) 1 tsp tomato puree 1 cup of red wine 1 cup chicken/ beef stock 1 onion, minced 4 cloves of garlic, sliced 2 carrots, peeled and chopped 2bs olive oil Salt and pepper to taste
Everyday Eats
For the marinade, Rub garlic, fresh rosemary, dried rosemary, dried thyme and olive oil into lamb and leave to marinate for at least 2 hours or overnight. Preheat oven to 160oC. Heat casserole dish and brown lamb for about 6 minutes until lamb is coloured on all sides. Add onions, carrots and garlic to pot and sautĂŠ until golden for about 10 minutes. Add red wine and tomato puree and simmer until liquid is reduced to half. Add beef stock and dried herbs and cover with aluminium foil and cook in oven for 2 hours. Garnish with fresh rosemary.
53
With the salt brining process, we can finally have a roast chicken that is crunchy on the outside and tender in the inside.
Roast Chicken
Serves 2 people, 3 hours 20 minutes For the brine, 1 whole chicken 10 sprigs of thyme, smashed 4 cloves of garlic, smashed 1 lemon and zest 4 tbs salt 3tbs brown sugar 4 cups of water 1 large plastic bag For roasting, 2tbs vegetable oil Salt and pepper to taste
Everyday Eats
For the brine, Pound salt, garlic, lemon zest and thyme together with a meat tenderiser or heavy object. Put herbs and salt into a plastic bag. Add water and brown sugar and swirl until dissolves. Insert lemon into chicken cavity. Cut a hole in the left and right flap of the chicken skin. Pass the drumsticks into the respective holes to close the chicken cavity. Put the chicken in the brine and seal it. Refrigerate chicken for 3 to 4 hours. For the roasting, Preheat oven to 180oC. Remove chicken from the brine, remove any errant pieces of herbs or garlic and dry it with paper towels. Place chicken on a wire rack and oven for 50 minutes. Increase temperature to 200oC and oven for 10 minutes or until skin is golden brown and crisp all over.
55
“A common but glorious dish that I fell in love with after my first visit to China.�
Red Braised Pork Belly
Serves 2- 3 people, 30 minutes 0.3kg pork belly, cut in cubes For the sauce, 2 shallots 2tbs shaoxing wine 2tbs dark soy sauce 1tbs light soy sauce 1 small rock sugar 1/4 cup water
Everyday Eats
Blanch pork slices in boiling water and drain. Dab meat with kitchen towel. Add 1 tsp oil and fry shallots for 30 seconds in high heat. Sear pork until white all over and all liquid is evaporated. Add in soy sauces, shaoxing wine, rock sugar and 1/4 cup stock or water. Pressure cook for about 20 minutes. Open pressure cooker cover after cooling. Add corn flour in water into pot and stir under high heat to thicken sauce. Remove from heat, dish out into serving bowl and serve immediately.
57
Always a favourite among mum’s friends and family gathering.
Ants Climb Trees
Serves 2 people, 20 minutes 100g glass noodles 150g minced pork 1 tbs ginger, finely chopped 2 cloves garlic, finely chopped 2 shallots, finely chopped 1 tbs dark soy sauce 2 tbs garlic black bean sauce 1 cup chicken stock 1 tsp sugar 1 cup spring onion, finely chopped Dash of sesame oil
Everyday Eats
Soak glass noodles in hot water for about 10 minutes, then rinse with cold water and drain. Fry shallots over high heat for about 5 minutes, then set aside. Fry ginger and garlic for about 2 minutes, then add the garlic black bean sauce. Add minced pork and stir fry until meat is no longer pink. Add chicken stock, dark soy sauce, sugar and fried shallots into mixture. Switch off heat before adding glass noodles and stir gently. Turn up heat and add spring onions. Sprinkle with a dash of sesame oil before serving.
59
The perfect recipe for a quick yet tasty pasta - garlic, parsley and lots of olive oil!
Aglia Olio
Serves 2 people, 20 minutes 10 cloves of garlic, sliced 1/2 tsp chilli flakes Fresh parsley, chopped 12 cherry tomatoes, halved 150g spaghetti 4 tbs olive oil 25g parmesan cheese, grated 1/4 cup pasta water Salt and pepper to taste
Everyday Eats
Cook spaghetti in lightly salted water and a little olive oil until al dente. Drain pasta but retain Âź of pasta water. SautĂŠ garlic with olive oil in a pan under low medium heat for about 5 minutes without browning. Add chilli flakes and cherry tomatoes and cook until tomatoes are softened and blistered. Add cooked spaghetti, parsley and parmesan cheese to the mix and toss well for about 2 to 3 minutes. Season with lots of pepper and a little salt.
61
There is nothing more therapeutic and destressing as pummelling dough. This recipe was made with great company; being a fabulous way of socialising and unwinding. Laced with four different cheese and rich ingredients, it’s the most luxurious and complex pizza ever made, by hand.
Quattro Formaggio (Four Cheese) Pizza
Serves 3 to 6 people, 2 hours for dough, 15 minutes for baking For the sourdough base, 400g wheat flour 16g yeast 1tsp sugar 1tsp salt 225ml tepid water 4tbs olive oil For the sauce, 3 cloves garlic, crushed 1 onion, diced 1 tomato, diced Tomato puree 2 cups of water Italian herbs Dash of olive oil Salt and pepper to taste For the pizza topping, 6 mushrooms, sliced Feta cheese Gorgonzola cheese Parmesan cheese Mozzarella cheese Bacon, finely sliced Chicken breast, finely sliced Salad leaves Everyday Eats
For the sourdough, In a bowl, mix the yeast and sugar with tepid water and stir well. Leave it aside for about 10 minutes until the yeast activates and the surface becomes foamy. Either with an electric mixer or wooden spoon, mix the flour a little at a time into the yeast water until it comes together into a dense and firm dough. Turn the dough out onto a clean and lightly floured surface and knead it well, for around 10 minutes so it becomes springy. Mould the dough into a ball with your hands. Lightly grease large bowl with olive oil and pop in the dough. Cover with a damp tea towel and leave it in a warm spot for at least 2 hours, until it has doubled in size. If leaving overnight, keep dough in fridge. For the sauce, Heat olive oil in a sauce pan under medium heat and saute onion for about 5 minutes. Mix garlic, herbs, tomato and puree into pan and stir gently. Add salt and pepper to taste. For the pizza topping, Heat oven to 250oC. Roll out dough to the desired size and as thin as possible with a rolling pin. Place dough onto a baking tray lined with baking sheet. Spread sauce onto pizza base. Scatter cheeses, mushrooms, bacons, shredded chicken evenly over pizza base. Top with rocket and basil leaves, season and drizzle with olive oil. When oven reaches desired temperature, bake pizza for 15 minutes, or until crisp. 63
“ Smell the wonderful aroma of ginger and sesame oil build up in the kitchenstirring up childhood memories and appreciation of the present.�
Sesame Oil Chicken
Serves 2 people, 30 minutes 2 tbs sesame oil 2 inch ginger, peeled and cut into match sticks 500g skinless chicken breast, cubed 1 tbs shaoxing wine 1 tbs light soy sauce 1/2 tsp salt 1 tsp sugar 1/2 tsp ground white pepper 1/2 cup water 1 tbs goji berries Corn starch Water 2 spring onions, thinly sliced diagonally
Everyday Eats
Heat frying pan until hot, then add sesame oil and sautĂŠ ginger until fragrant. Add chicken pieces and stir for 30 seconds. Add shaoxing wine, soy sauce, salt, and ground white pepper. Pour water into the pan and bring to a boil, add goji berries and mix well. Reduce heat and simmer for 5 minutes until chicken is fully cooked and tender. Add corn flour in water into pan and stir under high heat to thicken sauce. Turn off heat, add thinly sliced scallions and gently toss to mix well.
65
“A classic Chinese comfort food and family favourite where the chicken is tender and the potatoes are soaked in delicious gravy.�
Braised Chicken with Potatoes
Serves 4 - 6 people, 20 minutes with pressure cooker 3 to 4 waxy potatoes, peeled and cut into 2-cm chunks 2 chicken thighs, cut into bite sizes For seasoning, 1 tsp light soy sauce 1 tsp dark soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 1/4 tsp sugar Salt and pepper to taste Corn starch Water Vegetable oil Spring onion for garnish
Everyday Eats
Chop the chicken into pieces and marinade with seasonings for 30minutes or longer. Heat some oil in a pressure cooker over medium fire. When hot, stir fry potatoes for a few minutes until the outside begins to brown. Add the chicken pieces with the marinade. Stir fry for a minute to mix well with the potatoes. Add water, mix well, then cover and pressure cook for about 20minutes. Open pressure cooker cover after cooling. Add corn flour in water into pot and stir under high heat to thicken sauce. Remove from heat, dish out into serving bowl and serve immediately.
67
“To Russia and back.. Dasvidaniya!”
Beef Stroganoff
Serves 2 people, 30 minutes For the beef, 0.4kg beef fillet, sliced thinly salt and pepper smoked paprika For the sauce, 10 button mushrooms, in quarters 2 cloves garlic, minced 1/2tbs butter Fresh parsley, chopped 1 onion, diced 1tbs all purpose flour 1 cup beef stock 1/2 cup white wine (optional) 1/2 cup sour cream
Everyday Eats
For the beef, Season beef fillet with salt, pepper and smoked paprika. Fry seasoned beef fillet until brown. For the sauce, In a pressure cooker, fry onion for a minute. Add mushrooms, garlic and butter until soft. Add white wine and cook until it dries. Add beef into pot and mix in flour. Stir in beef stock and cook until slightly thickened. Stir in sour cream. Cover lid and pressure cook for 20 minutes.
69
“The hakka dish for new mothers.”
Yellow Wine Chicken
Serves 2 people, 35 minutes 2 thumb size gingers, sliced 500g chicken, cut into bite sizes 500 ml Chinese yellow rice or Sherry Salt to taste Dash of sesame oil
Everyday Eats
Heat oil in a pot and fry ginger until fragrant, about 3 minutes. Add chicken pieces and cook until no longer pink for about 2 minutes. Add yellow wine, mix well and bring to a boil. Season with salt, reduce heat and simmer for 30 minutes. Sprinkle a dash of sesame oil prior to serving.
71
“The Chinese egg dish I loved as a child and will love till the end of time.�
Steamed Egg with Mince
Serves 2 people, 20 minutes 100g of minced pork 3 eggs, beaten Some spring onions, chopped 1 tbs of shaoxing wine 1/2 tsp of light soy sauce Salt and pepper to taste Dash of sesame oil
Everyday Eats
Marinate minced pork with shaoxing wine, light soy sauce, salt and pepper for 10 minutes. Mix in beaten eggs and spring onions. Steam for about 10 to 12 minutes. Sprinkle with sesame oil before serving.
73
“Always love the BIG British comfort food.”
Cottage Pie
Serves 3 - 4 people, 60 minutes For the meat, 500g lean minced beef 1 tbs vegetable oil ½ onion, chopped 1 clove of garlic, finely chopped 2tbs Worcester sauce 1 tbs tomato purée A few sprigs of thyme 1 carrot, diced 2 bay leaf For the mash potato topping, 2 potatoes, cut 2tbs butter, softened A dash of milk
Everyday Eats
For the meat, Preheat the oven to 190oC. Heat the oil in a large pan. Add the onion and cook over a medium heat for five minutes until brown. Add the minced beef and cook without stirring for about 5 minutes. Break open the mince and cook until brown. Add the Worcester sauce, tomato purée, beef stock, bay leaf and thyme. Cover and simmer for 30 minutes. Season with salt and pepper. For the mash potato topping, Boil the potatoes in water until soft. Drain and mash with butter and milk. Season with salt. For the cottage pie, Spoon the cooked meat into an oven proof dish. Top with the mash and bake for 20 minutes until golden brown.
75
“Get a hammer and pound away the German- Austrian way.”
Schnitzel
Serves 4 people, 30 minutes 4 boneless pork chops 1/2 cup flour 2 large eggs, lightly beaten 3/4 cup Breadcrumbs Salt and pepper to taste
Everyday Eats
Heat oil in cooking pan at about 170oC. Place the pork chops between two sheets of cling film and pound them until just less than 1cm thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Gently shake off the excess crumbs and fry immediately. Fry the Schnitzel for about 2-3 minutes on both sides until deep golden brown. Transfer briefly to a plate lined with paper towels. Serve immediately with mash potato, potato salad or leafy green salad.
77
“Did you know? Baked beans are great for losing weight!”
Jacket Potato with Haricot Beans
Serves 2 people, 70 minutes 2 baked potatoes 200g haricot beans 2 tsp worcestershire sauce Fresh chives, chopped 1 tomato, chopped 1/4 cup of carrots, julienned 2 cloves of garlic, peeled 2 dried bay leaves 1 tsp tomato puree 1 tsp paprika 2 tbs water
Everyday Eats
Pour haricot beans, bay leaves, garlic and water into pot and pressure cook for 30 minutes. Heat oven to 200oC. Scrub potato and dry well, then prick in all areas with a fork. Bake in the oven for 1 hour. Heat oil in pan and gently cook carrot until softened. Add tomato, beans, paprika and worcestershire sauce and cook gently for 5 to 10 minutes under medium heat. Stir in some water and cook until it comes to a boil. Split open potato and spoon in beans. Sprikle with chives before serving.
79
“My first French dish after falling in love with Julia Childs.�
Beef Bourguignon
Serves 2 to 3 people, 90 minutes with pressure cooker 100g lardons 500g beef, cut into bite sizes 1 large onion, diced 2 carrots, split lengthwise 1 celery, largely diced 4 cloves garlic, crushed 6 to 8 shallots, peeled 1 bouquet garnis (thyme, parsley, bayleaf) 2 tbs flour 200g chestnut 12 mushrooms, halved 1 sprig fresh thyme 1 cup red wine 1 cup beef stock Salt and pepper to taste
Everyday Eats
Toss beef pieces in seasoned flour. Heat a little oil in a pressure cooker and saute beef until brown. Remove beef and set aside. Add onion and lardons into the pressure and cook until golden. Return beef into the pressure cooker and add carrots, celery, garlic, bouquet garnis, thyme and red wine. Simmer until red wine evaporates, then add stock. Seal lid and pressure cooker for about 45 minutes or until meat is tender. Add shallots and mushrooms and simmer for another 15 minutes.
81
“The Taiwanese heaven in a bowl.”
Lu Rou Fan
Serves 4 people, 60 minutes 400g belly pork, cut into 1cm pieces 2 tsp granulated sugar 2 shallots, finely chopped 8 shiitakes, cut into small pieces 1/4 cup shaoxing wine 3 tbs light soy sauce 2 tbs dark soy sauce 2 cups water 4 hardboiled eggs, peeled Vegetable oil For the Chinese spice, 3 star anise 1 cinnamon stick 6 cloves 3 bay leaves 2 slices fresh ginger
Everyday Eats
Blanch pork slices in boiling water and drain. Dab meat with kitchen towel. Add 1 tsp oil and cook sugar until it begins to melt. Turn up the heat to fry shallots for about a minute. Add shiitake and stir fry for another 2 minutes. Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water. Once boiling, add Chinese spices, along with the peeled hardboiled eggs and turn the heat to the lowest setting. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking. If using pressure cooker (for about 20minutes), eggs will need to be cooked separately. Remove spice packet and turn up heat to thicken sauce, stirring occasionally for about 5 minutes. Remove from heat, dish out into serving bowl and serve immediately with rice.
83
“The food pride of all Malaysians. Jom makan! (Let’s eat!)”
Beef Rendang
Serves 4 to 6 people, 1 half to 2 hours 900g diced beef 2 Cinnamon sticks 1 tsp cardamom pods 3 to 4 kaffir leaves 2 tbs ground turmeric 3 to 4 star anise 1 tsp ground cumin 1 tbs sugar or to taste 400ml coconut milk Salt to taste 50g coconut block For the spice paste, 1 cup shallots, peeled 3 cloves garlic, peeled 2 lemongrass, cut in 5cm lengths 1 knob ginger, roughly cut 1 knob galangal, roughly cut 2 to 3 red chillies, finely sliced
Everyday Eats
For the spice paste, Blend all ingredients and a little water with a food processor until fine. For the rendang, Heat oil in a heavy pan over medium heat and add cinnamon sticks and star anise. Add beef and cook for about 5 minutes or until brown. Add spice paste, kaffir leaves, sugar, cardamom pods, ground turmeric, ground cumin, tamarind juice into the pan and stir evenly for about 10 minutes. Add coconut milk into pan and simmer under low heat for 60 to 90 minutes. As an alternative to kerisik (roasted coconut), microwave coconut block and stir until it becomes a dark paste. Add kerisik alternative into pan and cook for another 5 minutes.
85
“Chives are tasty because of their natural sweetness. What’s better is I got them growing in my garden!”
Beef with Chives
Serves 2 people, 20 minutes with wok For the chives, About 2 bundles of chives, cut into 4cm lengths A pinch of salt 1tbs vegetable oil 2tbs shaoxing wine For the beef, 250g beef tenderloin, cut into strips 2tbs vegetable oil 2 tbs water
Everyday Eats
For the chives, Heat oil into wok under medium high heat and stir fry chives with salt for about 2 minutes. Pour shaoxing wine and stir for about 1 minute. Remove and set aside. For the beef, In the same work, add oil and fry beef in a single layer without stirring for about 1/2 minute. Turn the beef over and cook for another 30 seconds. Stir in water and fried chives and cook for a few seconds under high heat.
87
“A fresh, fancy, and fabulous pasta for all seafood lovers.�
Lobster Linguine
Serves 2 people, 45 minutes For the tomato cream sauce, 2 cloves of garlic, minced 1/2 onion, diced 1/2 can chopped tomatoes 1/4 tomato sauce 2 tbs double cream 1 tbs butter 1 tbs olive oil salt and pepper to taste For the lobster filling, 2 lobster tails 2 cloves of garlic butter 1/4 cup fresh parsley, chopped finely 1/2 lemon, juiced salt and pepper to taste For the pasta, Linguine Pinch of salt Dash of olive oil
Everyday Eats
For the pasta, Cook linguine in lightly salted water and a little olive oil until al dente. Drain pasta and set aside. For the tomato cream sauce, Heat butter and olive oil over medium heat. Add onions and saute for 5 minutes or until caramelise. Add garlic and saute for another 1 minute. Pour in chopped tomatoes, tomato sauce, salt and pepper and stir occasionally for 15 to 20 minutes. Remove from heat and stir in double cream. For the lobster filling, Remove shells from meat. Steam lobster tails for about 7 minutes. Remove lobster and chop into equal sizes. Heat butter over medium heat. Lower heat and add garlic and saute for 30 seconds. Add fresh parsley, lemon juice, salt and pepper. Stir in chopped lobsters. Add in cooked pasta and stir well. Garnish with fresh parsley before serving.
89
“Making a good risotto takes a lot of patience and gentle stirring. But as the aroma gradually builds up, it evokes a mood of serenity.�
Porcini Mushroom Risotto
Serves 2 people, 45 minutes 1 onion, minced 400g arborio rice 1 cup white wine 2 cups chicken stock 1 cup dried porcini mushrooms, soaked 1 tsp butter 1 handful of parmesan cheese, grated, plus extra for serving 2 cups of chicken stock Dash of olive oil
Everyday Eats
Heat stock in a saucepan and keep it on a low simmer. Soak porcini mushrooms until soft. After soaking, chop into smaller pieces. Set porcini soaking liquid aside. In a large pan, heat a olive oil and add the onion. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Stir in wine until the liquid has cooked into the rice. Pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and the first ladle of hot stock. Turn down heat to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Take the risotto off the heat and add in the butter and parmesan. Put a lid on and leave the risotto to relax for about 3 minutes. Serve risotto with a sprinkling of freshly grated parmesan and a drizzle of extra virgin olive oil.
91
“The Asian way to a complete meal in one pot.”
Sticky rice
Serves 3 - 4 people, 45 minutes For the rice mixture, 2 tsp sesame oil 3 cloves garlic, minced 1 spring onion, thinly sliced 3 Chinese sausages, cut into 1cm slices diagonally ½ cup dried shrimps, soaked and cut roughly (optional) 3-4 dried shiitake, soaked and cut into slices (reserve the soaking liquid) 450g glutinous rice, soaked in cold water for 8 hours or overnight, drained
In a wok, heat sesame oil on high heat. Sauté garlic and white parts of scallions until fragrant for about 2 to 3 minutes. Add dried shrimps and fry until brown. Add Chinese sausages and stir for 1 minute. Add shiitake and stir for 1 minute. Pour in the sauce ingredients and cook for 2 minutes. Turn off heat and add the glutinous rice and stir until everything is well mixed. Transfer the rice mixture into a rice cooker. Pour in the shiitake soaking liquid and another cup of water into the pot. Cook rice until it turns to ‘warm’. Add remaining scallions and let it warm for 10 minutes. Open rice cooker and stir rice gently before serving.
For the sauce, 4 tbs Shaoxing wine 3 tbs dark soy sauce 2 tsp sesame oil 1tbs light soy sauce Salt and pepper to taste
Everyday Eats
93
Light Bites & Sides
“A quick and easy snack that makes you fall in love instantly. The reasons are simple: the crispiness of the batter and fresh juicy squid. Simple right?�
Fried Calamari
Serves 2 people, 30 minutes 0.4kg cleaned squid 1/4 tsp salt 1/4 tsp pepper 3 eggs, lightly beaten Bread crumbs Vegetable oil To serve, Mayonnaise Lemon wedges
Light Bites & Sides
Marinate squid with lime, salt, and pepper for at least 15 minutes. Heat up pan with plenty of oil for deep frying. Beat raw eggs and in a bowl. Tip breadcrumbs into a second bowl and assemble bowls side by side. Coat squid with egg, then bread crumbs. Repeat once to get a double coating. Deep fry squid for no longer than 2 minutes. Quickly remove from the oil as soon as it becomes golden brown. Serve immediately with mayonnaise and lemon wedges.
97
“Any fresh seafood is good seafood.”
Pan Seared Scallops
Serves 2 person, 15 minutes For the scallops, 8 king scallops Olive oil Salt and pepper to taste For the sauce, A bunch of parsley, chopped finely 4 cloves of garlic, minced 2tbs white wine 2tbs butter
Light Bites & Sides
For the scallops, Rinse in cold water and remove muscles. Season with salt and pepper. Heat olive oil in pan under high heat and fry scallops for 1 to 2 minutes. Turn over scallops and fry for another 1 minute. Remove and set aside. For the sauce, In the same pan, add white wine to deglaze, garlic and parsley and stir for 30 seconds. Pour sauce onto scallops.
99
“Give your leftover bread some love, and your loved ones some delicious toast.�
Sesame Prawn on Toast Serves 3 to 4 people, 45 minutes 8 slices of bread 160g raw prawns, deveined 100g minced pork 1 knob ginger, thumbsized 1 clove garlic 2 spring onions 1 egg 1 tbs light soy sauce Dash of sesame oil Sesame seeds
Light Bites & Sides
Mix prawns, minced pork, ginger, garlic, spring onions, egg, soy sauce, sesame oil and a little water in a blender. Heat up oil in a pan. Deep fry each toast one at a time sesame side down for about 4 minutes or until golden brown. Flip toast over and fry for another minute or so. Drain toast on kitchen paper prior to serving on its own or with sweet chili sauce.
101
“Always love the Great British snack - scotch eggs with the one and only Colman’s mustard.”
Scotch Egg
Serves 4 people, 90 minutes For the soft boiled eggs, 4 eggs Some ice For the meat filling, 2 eggs 200g plain sausage meat 200g pork mince 1 cup mixed herbs. chopped (chives, sage, parsley and thyme) 1 tbs English mustard Splash of milk
For the soft boiled eggs, Put four of the eggs into a pan, cover with cold water and bring to the boil. Lower heat and simmer for 5 minutes, then put straight into a large bowl of iced water for at least 10 minutes. Peel eggs and set aside. For the meat filling, Put meat, mixed herbs, and mustard into a bowl, season and hand mix well. Flatten meat and divide equally into four. Encase egg with meat with wet hands and refridgerate for 10 minutes.
For the scotch eggs, Preheat oven to 170oC. Beat raw eggs and in a bowl. For the crust, Put flour in a second bowl and season. 50g flour Tip breadcrumbs into a third bowl and assemble bowls side by side. 100g panko bread crumbs Dip each meat/ egg in flour, then raw eggs, then breadcrumbs. Vegetable oil Fry the scotch eggs in a pan full of oil for 7 minutes until crisp and golden. Put scotch eggs into oven for 12 minutes.
Light Bites & Sides
103
“The ideal and guilt- free party snack.”
Guacamole
Serves 1 - 2 people, 10 minutes 2 very ripe avocado 1 large lime Handful coriander Cherry tomatoes (optional) Spring onions (optional) 1 chili, red or green sea salt To serve Tortilla chips
Destone avocados and scoop flesh into a large bowl. Finely chop coriander leaves, spring onions and cherry tomatoes and place all ingredients together into the bowl. Deseed, finely chop and scatter chili into the bowl. Squeeze lime juice into the bowl and mash all ingredients roughly to retain chunkiness of the avocados. Season with sea salt generously to bring out the flavour of the ingredients. Serve with tortilla chips. Tip: Only prepare dish right before it is to be served as guacamole turns into brown fairly quickly due to oxidation.
Light Bites & Sides
105
“These wings will please you with much sweetness and spiciness. They are the perfect finger food.�
Honey Sriracha Wings
Serves 2 people, 35 minutes For the wings, 350g chicken wings, cut in half 1tbs salt 1tbs pepper 1tbs smoked paprika 1tsp baking powder For the honey sriracha glaze, 2tbs honey 2tbs sriracha 1tsp rice vinegar Dash of sesame oil Sesame seeds to garnish (optional) Spring onions to garnish (optional)
Light Bites & Sides
For the wings, Preheat oven at 220oC. Mix salt, pepper, paprika, and baking powder in a large bowl. Add wings into to bowl and toss evenly. Bake in oven for 20 minutes. Turn wings over and bake until brown. For the honey sriracha glaze, Mix honey, sriracha, rice vinegar and sesame oil in a large bowl. Add baked wings into bowl and toss evenly. Garnish with sesame seeds and spring onions prior to serving.
107
“There’s so much love and patience that go with making the Japanese omelette. And so much satisfaction after. Itadakimasu.”
Tamagoyaki
Serves 1 person, 20 minutes 3 eggs, beaten 1 tbs milk 1 tbs carrot, finely chopped 1 tbs onion, finely chopped 1 tbs spring onion, finely chopped Salt and pepper to taste Vegetable oil
Light Bites & Sides
Mix eggs, milk and salt in a mixing bowl and whisk until combined. Pass mixture through a fine sieve for a smoother texture. Add carrot, onion, spring onion and pepper and stir until combined. Lightly grease frying pan with vegetable oil under low heat. Pour in egg mixture and cook until half done. Roll omelette halfway up and move to the side of the pan. Add remaining egg mixture and cook until half done. Roll egg all the way. Remove from heat and let cool before cutting. Slice into bite size pieces before serving.
109
“Got up at 9am and made wonton. Fillings include pork, prawns, shiitake mushrooms, chives, ginger.. You’ll never get such rich fillings with the frozen ones!”
Wonton
Serves 6 to 8 people, 45 minutes 40 wonton wrappers (or 200g) 150g minced pork 150g shrimp, finely chopped 2 scallions, finely chopped 2tbs light soy sauce 2tbs sesame oil 2tbs shaoxing wine 2tbs corn flour Salt to taste
Light Bites & Sides
Mix all ingredients except the wrappers in a mixing bowl and marinate for 15 minutes in the fridge. Place a teaspoon of wonton filling at the centre of the wrapper. Moisten the edges with water using your finger, then fold in half to form a rectangular shape. Press the edges lightly to seal. Fold again and overlap the edges. Wet the two closest edges where they meet and pinch to seal. To make wonton soup, Cook wontons in boiling water and chicken stock (optional).
111
Soups for the Soul
“As easy as ABC, and possibly my most frequent childhood soup.”
ABC soup
Serves 2 - 3 people, 55 minutes 6 pork ribs 2 carrots, largely cut 3 tomatoes, quartered 1 onion, roughly diced 1 white carrot, largely cut 1 litre water Salt to taste Dried scallops (optional) Corn (optional)
Soup for the Soul
Blanch pork ribs for 10 minutes with a little salt to remove impurities/ scum. Drain and set aside. Boil all ingredients, pork ribs and water in a pressure cooker. Cover lid and pressure cook for 20 minutes. Add salt to taste prior to serving.
115
“Never underestimate the power of comfort soup.�
Winter Melon & Tofu Soup Serves 2 - 3 people, 55 minutes 6 pork ribs 200g winter melon, cubed 8 jujube 1 tbs goji berries 200g tofu, cubed 1 litre water Salt to taste
Soup for the Soul
Blanch pork ribs for 10 minutes with a little salt to remove impurities/ scum. Drain and set aside. Boil pork ribs, jujube, goji berries, winter melon, tofu and water in a pressure cooker. Cover lid and pressure cook for 20 minutes. Add salt to taste prior to serving.
117
“Always love the herbs that nourish the body, mind and soul.”
Herbal Soup
Serves 2 people, 30 minutes 2 chicken legs 8 dried jujube fruit 2 tbs goji berries 3 slices angelica root 1 slice astragalus root 10 codonopsis root Salt 1 litre water
Soup for the Soul
Rinse and drain all dried herbs to remove dust and dirt. Place all ingredients into a pressure cooker and bring to a boil. Reduce to medium heat and pressure cook for 20 minutes or until chicken is tender and fully cooked. Add salt to taste. Remove from heat and serve warm.
119
“With a history of fatigue and blood deficiency, I believe this super soup is for the healthy liver.�
Pork Liver Soup
Serves 1 person, 20 minutes 1/2 cup of young ginger, sliced thinly 600 ml water Pinch of salt Pinch of pepper 200g pork liver, rinsed and cut to thin, even slices 1 tbsp light soy sauce 1 tbs shaoxing wine
Soup for the Soul
Marinate liver with ginger, shaoxing wine and pepper and set aside. Place marinated liver and water in a pot and simmer for 10 minutes. When boiling, add liver pieces, soy sauce and shaoxing wine. Remove from heat, cover lid and let it stand for 5 minutes. Season soup to taste.
121
“Always love the oozing flavours of the fish maw and the rich nutrients.�
Yu Piao Soup
Serves 2 people, 30 minutes 2 chicken legs 1 white carrot, largely cut Yu piao, soaked and sliced Salt 1 litre water
Soup for the Soul
Soak yu piao for at least 1 hour, then cut in large chunks. Place all ingredients into a pressure cooker and bring to a boil. Reduce to medium heat and pressure cook for 20 minutes or until chicken is tender and fully cooked. Add salt to taste. Remove from heat and serve warm.
123
“A pack of punch of vitamins and antioxidants.”
Watercress Soup
Serves 2 - 3 people, 30 minutes 6 pork ribs 250g watercress, ends removed and roughly chopped 1 tbs goji berries (optional) 1 litre water Salt to taste
Soup for the Soul
Blanch pork ribs for 10 minutes with a little salt to remove impurities/ scum. Drain and set aside. Boil pork ribs, watercress and water in a pressure cooker. Cover lid and pressure cook for 20 minutes. Add salt to taste prior to serving.
125
“Known for its skin improvement and rejuvenation benefits, the white fungus can easily be considered every women’s favourite mushroom.”
White Fungus & Tofu Soup Serves 1 - 2 people, 30 minutes 1 free range chicken, cut into 4-8 pieces 1 tbsp Chinese ginseng tails 10 dried jujube fruit ½ Chinese snow fungus 15 lotus seeds
Soup for the Soul
Rinse and drain all dried herbs to remove dust and dirt. Place all ingredients into a pressure cooker and bring to a boil. Reduce to medium heat and pressure cook for 20 minutes or until chicken is tender and fully cooked. Add salt to taste. Remove from heat and serve warm.
127
“Cooked and served in a stone bowl, comfort your tummy the South Korean way.”
Kimchi Sundubu Jjigae
Serves 2 people, 45 minutes 1/2 cup anchovy or chicken stock 2 tbs hot pepper flakes 1 strip of pork belly, cut into thin pieces 1/2 onion, finely diced 1 clove of garlic, minced 1 spring onion, chopped 1 cup kimchi 1 tsp salt 1/2 tsp sugar 1 tube of soft tofu 1 egg
Soup for the Soul
Heat up stone bowl over medium high heat and saute onion for about 4 minutes. Add garlic and saute for another minute. Add pork and cook until no longer pink. Add kimchi and stir well. Add stock and hot pepper flakes and cook for 10 minutes over medium heat. Add salt and sugar and mix well. Add and gently break up soft tofu with a wooden spoon. Crack an egg at the centre top of the stew and let it sizzle until cooked to your liking. Garnish with spring onion prior to serving.
129
Sweet Indulgence
“No sweetness is ever as intense and rich as a homemade red bean soup.�
Red Bean Soup
Serves 3 - 4 people, 90 minutes 225 gram adzuki beans, washed and soaked overnight 1 cup of rock sugar 6 cups of water salt to taste sago (optional)
Sweet Indulgence
Add beans and water into pressure cooker and simmer for 60 minutes under medium low heat. Add rock sugar and stir until dissolve. Add sago and salt before serving.
133
“The traditional no bake English dessert that is perfect for a lazy but happy day.�
Strawberry Trifle
Serves 8 people, 20 minutes 400g strawberries 160g trifle sponges 2 tbs sugar 135g Hartley’s Strawberry flavour jelly Custard 300ml Double cream
Sweet Indulgence
Remove stalks and cut strawberries into pieces. Add strawberries and sugar in a large bowl and coat evenly, then set aside for about 20 minutes. Dissolve jelly in boiling water, then add cold water to cool. For the base layer, add strawberries and jelly into small glasses or containers. Carve trifle sponges into shape and lay above the strawberries. Pour cold custard above trifle sponges. To make fresh whipped cream, freeze mixing bowl, electrical or hand whisk and spatula for at least 20 minutes. Add double cream into mixing bowl and whisk with 1 tsb sugar until cream reaches stiff peak. Pipe whipped cream onto custard. To top off trifles, garnish with strawberries.
135
“Watch it rise with poise as it is light as a cloud. Dust it gently and kindly for a little extra sweetness. Savour the moment as it melts in your mouth and your heart skips a beat.. No wonder this dessert is such a classic romantic. Do cherish the soufflé of your life.”
Souffle
Serves 2 people, 25 minutes 1tbs butter 1tbs flour 120ml milk 1/2 tsp vanilla extract 2 egg yolks a pinch of salt For the meringue, 2 egg whites 2tbs caster sugar To serve, Icing sugar
For the ramekins, Brush inner ramekins with butter from bottom upwards to aid with souffle rising. Coat inner ramekins with caster sugar. For the white sauce, Add butter onto a sauce pan with medium heat. Add flour and stir gently for a minute with a wooden spoon. Heat milk mildly with microwave. Take sauce pan out of the heat and gradually add hot milk into mixture. Stir well until smooth. Continue to stir constantly under heat until it comes to a boil. Add salt and vanilla extract. Add egg yolk one by one and stir gently. Pour mixture into a cooler bowl and set aside. For the meringue, Whisk egg white until firm peak. Gradually add sugar while whisking until soft peak. For the souffle, Add meringue into white sauce in 3 batches and whisk. Spoon mixture into ramekins. Knock ramekins to ensure mixture is even. Run thumb around the inner rims of ramekins. Bake at 200oC for 12 to 15 minutes. To serve, Dust souffle with icing sugar.
Sweet Indulgence
137
“From England with love. This British classic is also my favourite teacake!”
Lemon Drizzle
Serves 4 - 8 people, 55 minutes For the cake, 10 large eggs 87.5g self-raising flour 87.5g caster sugar 87.5g softened butter ¾ tsp baking powder Finely grated zest of ½ lemon For the topping, 50g granulated sugar Juice of ½ lemon 450g loaf tin, greased and lined
Sweet Indulgence
To make the candied lemons, Place sliced lemons in the pan with the syrup and simmer over a low heat, turning occasionally for around 40 minutes, until the lemon slices have turned translucent and softened. To bake the cake, Preheat the oven to 180ºC. Prepare tin with greased and lined baking paper. Beat eggs, flour, caster sugar, butter, baking powder and lemon zest together until smooth in a large mixing bowl with an electrical mixer or whisk and turn into the prepared tin. Bake in the pre-heated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch. To make the lemon drizzle topping, Mix sugar and lemon juice, and pour over the warm cake. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.
139
“Such happy colours.. a Malaysian classic dessert.”
Bubur Cha Cha
Serves 3 - 4 people, 80 minutes 150 gm yam (taro), peeled and diced 150 gm golden sweet potato, peeled and diced 150 gm purple sweet potato, peeled and diced 50 gm tapioca pearls (sago pearls) 1 liter boiling water, plus more to cook beans and tapioca pearls 120 gm rock sugar, finely chopped, or to taste 1½ cup coconut cream 3 pandan leaves, knotted
Sweet Indulgence
Boil tapioca pearls for about 10 minutes in medium heat. Drain through a sieve and rinse under cold water to remove excess starch. They should be translucent and retain their shapes. Steam diced yam, golden and purple sweet potato in a pot over high heat, until softened for about 20 minutes or until they are easy to pick through with a knife or toothpick. In a separate pot, boil water with knotted pandan leaves and stir to dissolve or melt rock sugar. Reduce heat to simmer for 10 minutes. Pour in coconut cream. Add the sweet potatoes, black-eyed beans, tapioca pearls. Taste and add more sugar if needed. Served hot. Or let it cool down and chill in fridge if you like it served cold.
141
“Love is in the air? Why not indulge in romance the Italian way - sweet, bitter, and everything in between.�
Tiramisu
Serves 4 - 8 people, 30 minutes For the cream, 6 large egg yolks 5 tbsp golden caster sugar 400ml double cream 250g mascarpone 1 tsp vanilla extract (optional) For the assembly, 4 shots good espresso 1 shot KahlĂşa and Cointreau 2 tbsp cocoa powder orange zest (optional)
Sweet Indulgence
Combine espresso, a half cup of boiled water and liquor in a shallow bowl and set aside. In a medium bowl, whip together egg yolks and sugar using an electric mixer until very pale yellow and about tripled in volume. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside. Using the same medium bowl, combine double cream and vanilla extract and mix on medium-high speed until it creates soft-medium peaks. Add to cooled egg and mascarpone mixture and fold gently to incorporate. To assemble the tiramisu, dunk sponge fingers into espresso mixture for 2-3 seconds and line the bottom of a 21cm squared baking dish. Spread a layer of mascarpone mixture on top, repeating another layer of soaked lady fingers and then the remainder of mascarpone mixture on top. Cover and refrigerate for at least 6 hours. It’s best to let sit for 24 hours. To serve, slice and plate and dust the top with cocoa powder and orange zest.
143
“For your next party, try this delicious and fruity Spanish treat!”
Sangria
Serves 6 – 8 people, 60 minutes 2 Apples, cored and cut into chunks 2 Oranges, sliced into thin rounds 1 Lemon, sliced into thin rounds 2 Limes, sliced into thin rounds 1 bottle of Rioja 1/2 cup of brandy 1 cup of orange juice 3 cups of soda water 1/4 cup granulated sugar
Sweet Indulgence
Combine rioja, brandy, white rum, orange juice in a large container. Stir in sugar until it dissolves. Add orange, lemon, limes, and apples into mixture and muddle with a wooden spoon. Refrigerate and well chilled for about an hour. Remove from refrigerator and add soda. Serve over ice.
145
“A healthy drink option to enjoy the sun.”
Barley Water with Lemon
Serves 3 - 4 people, 30 to 60 minutes 1 cup chinese/ pearl barley 2 litre water Rock sugar to taste 1 lemon, juiced Bundle of pandan leaves (optional)
Sweet Indulgence
Rinse and soak barley for at least 2 hours. Boil barley, water and pandan leaves in a sauce pan under low heat for 30 to 60 minutes, until barley is softened. Add more water if needed. Add rock sugar to taste. Then stir in lemon juice. Pour into bottles and refrigerate until chilled.
147
“The tedious process of soaking, cooking and cleaning the soy beans was daunting at first. But the freshness and tastiness of the homemade soy milk made it all worthwhile.�
Soy Milk
Serves 4 - 6 people, 9 hours 250g dried soy bean 10 cups of water 3 pandan leaves, knotted 1 thumb size rock sugar
Sweet Indulgence
Soak soy bean in plenty of cold water for 8 hours or overnight. Discard all the floating skin/husk as much as you can, wash and drain a couple more times until the water is clear. Process together (in batches) soy bean, sesame seeds, and water in a blender until smooth. Then transfer to a pot. Add pandan leaves to the pot, then bring to a rolling boil. Reduce heat and simmer for 15 minutes, stirring every so often. Strain the soy milk with a really fine mesh strainer (or line the strainer with a muslin cloth) to another clean pot to get a clear liquid. Squeeze as much of the milk as you can, then discard the soy pulp. Return the soy milk to a boil again, then reduce heat and simmer for another 15 minutes. Turn off heat, and serve immediately, or let cool and store in the fridge to be consumed within 1 week.
149
“Always love to be pampered with a homemade healthy dessert on a cosy night in.�
Black Sesame Paste
Serves 4 people, 20 minutes 50g plain rice 160g black sesame seeds 200g rock sugar 6 glasses of water White sesame seeds Glutinous rice balls (optional)
Sweet Indulgence
Wash and soak the black sesame seeds. Toast them in a pan with a pinch of white sesame seeds in medium heat until they give out a nice fragrance for 8 minutes. Add the toasted sesame seeds, rice and some water into blender and blend well to silky smooth. Dissolve the rock sugar in a pot of water. Add the sesame paste stir frequently under medium low heat. Add glutinous rice balls and bring to the boil while stirring frequently.
151
Index A
ABC Soup 115 Aglia Olio 61 Ants Climb Trees 59
B
Barley Water with Lemon 147 Beef Bourguignon 81 Beef Brisket 27 Beef with Chives 87 Beef Rendang 85 Beef Stroganoff 69 Black Sesame Paste 151 Braised Chicken with Potatoes 67 Braised Chicken with Shiitake 17 Braised Shiitake with Conpoy 21 Bubur Cha Cha 141 Buddha’s Delight 15
C
Chicken Adobo 19 Congee with Mince and Century Egg 13 Cottage Pie 75
E
Egg Custard with Mince 33
F
Fried Calamari 97 Fried Marmite Pork 37 Four Cheese Pizza 63
G
Guacamole 105
H
Herbal Soup 119 Honey Sriracha Wings 107 Hot Plate Tofu 45
J
Jacket Potato with Haricot Beans 79
K
Kimchi Sundubu Jjigae 129 King Prawn Fried Meehoon 31
L
Lemon Drizzle 139 Lobster Linguine 89 Lu Rou Fan 83
N
Nam Yue Pork with Black Fungus 51
O
Oxtail Stew 39
P
Pad Kra Pow Gai 41 Pan Seared Scallops 99 Porcini Mushroom Risotto 91 Pork Knuckles with Sweet Vinegar 43 Pork Liver Soup 121
R
Red Bean Soup 133 Red Braised Pork Belly 57 Roast Chicken 55 Rolled Lamb Breast with Mint Stuffing 23 Rosemary Lamb Shank 53
S
Sangria 145 Schnitzel 77 Scotch Egg 103 Seafood Paella 29 Sesame Oil Chicken 65 Sesame Prawn on Toast 101 Souffle 137 Soy Milk 149 Spaghetti Carbonara 25 Steamed Egg with Mince 73 Sticky Rice 93 Strawberry Trifle 135 Sweet and Sour Chicken 47
T
Tamagoyaki 109 Tarragon Chicken 35 Tiramisu 143
W
Watercress Soup 125 White Fungus and Tofu Soup 127 Winter Melon and Tofu Soup 117 Wonton 111
X
XO Fried Rice 49
Y Index
Yellow Wine Chicken 71 Yu Piao Soup 123
153
Cover Art by Kevin Hiew www.instagram.com/sketchendipity