Ginger Milk Custard

Those who like to have a bowl of dessert after meal might had already known this simple homemade dessert. It's a very famous HK sytle dessert which is pretty easy to make. You only require simple ingredients like Fresh Milk, Ginger Juice & Sugar.


Since today I had an early dinner, I decided to whip up a one person share portion for this dessert. You can make it into small tea cup size or small soup bowl that suits your own liking.

Ingredients:(serve 1 or 2)
140ml Full/Low Fat Fresh Milk
1/2 Tablespoon Fresh Grated Ginger Juice
1/2 Tablespoon Sugar

Methods:
1. Bring the milk to the boil, reduce to low heat, add in sugar and continue to cook for another 2 minutes.
2. Set aside for a while(about 2-3 minutes).
3. Pour the milk between 2 cups for about 10 times.
4. Put ginger juice into bowl or tea cups then pour in the milk from about 8" height over the bowl.
5. Do not jiggle the content until it set(about 5 to 10 minutes, depend on it's size).

Notes:
a) Bring the milk to the boil first before reducing to low heat. This makes it more thickened and easier to set.

Pandan Butter Cake

Saw this interesting cake from one of my blogger's friend Angie's "My Kitchen:My Laboratory" blog. I was captured by that lovely jade green of her Pandan Butter Cake.


This cake is so different from our usual Asian Pandan Cake which require Coconut Milk/Cream as one of the Main Ingredients. In her recipe, she replace the coconut milk with plain unsweetened yogurts which make it much healthier. So I suggest for those who likes pandan cake but afraid of the coconut milk content, you should give this recipe a try.

It's really something different from an afternoon tea-break. The colour of my cake is slightly darker than her because it add in a bit more pandan essence colouring to make it more greener. :)

Yam Paste With Pumpkin & Ginkgo Nuts

Or Nee(Yam Paste With Gingko Nuts) is a must dessert for Teochew People during the Chinese New Year. So this year I decided to make some of this to share with my friends who came over for New Year gathering.


I cook and mashed the yam then stir-fry it with oil and top with Mashed Pumpkin, grated water chestnut, sugar ginkgo nuts and drizzle with some coconut cream.

Ingredients:
500g Skinned Yam, cubed
50-60g Caster Sugar
30ml Vegetable/Fried Shallot Oil

Methods:
1. Steam yam for 30 minutes or until soften before mashing.
2. Heat oil in a wok, then add mashed yam and sugar.
3. Stir well and cook over low heat until not sticky.

Topping:
20-25 Vacuum Pack Gingko Nuts
1 Tablespoon Caster Sugar
2 Water Chestnuts, grated
100g - 150g Skinned Pumpkin, cubes
1 1/2 Tablespoons Coconut Cream

Methods:
1. Wash and pat dry the gingko nuts then marinate it with 1 tablespoon of caster sugar for about 10 minutes.
2. Steam the pumpkin cubes over medium heat for about 15 - 20 minutes until soft then mash it using a fork and set aside.
3. Scoop cooked yam paste into a bowl or plate with depth then arrange the sugar gingko nut around it and place the mashed pumpkin in the middle and top with grated water chestnut.
4. Steam it for 15 minutes then drizzle the coconut cream on top and steam for another 5 minutes on medium heat.
5. Serve either hot or warm.

Notes:
a) If you prefer sweet taste then add more sugar or else you can reduce the sugar amount.
b) You can either used those vacuum pack gingko nuts found in leading supermarket or you can used those dried type one.
c) You can omit the pumpkin and water chestnut if you don't prefer them.

Ikan Bilis Yong Dao Fu

Have you ever tried the "Xiu Ji Ikan Bilis Yong Tau Fu( 秀记江鱼仔酿豆腐)" which located at #02-220/1 Chinatown Complex, Blk 335 Smith Street? The food is served in two bowls , one bowl containing six pieces of niang tou fu consisting 3 pcs of fishball , 1 pc tou fu , 1 pc tow pok and a mini ngoh hiang , all freshly steamed at the stall daily except for the ngoh hiang (fried ) in a ikan billis based soup . The other bowl will be your choice of noodle , kway-teow or bee hoon served dry with deep fried ikan billis topping with minimal oil . The chilli is grinded in heavy garlic served in a dish . All these for a mere S$ 2.00 . Give it a TRY .

Pitted Cherries Cheese Slice

Since some of my relatives and Mum's friends love to eat cheesecake. I decided to make this Pitted Cherries Cheese Slice for New Year Dessert.


It pretty easy to make as it only required stir and double-boil to melted the ingredients the pour over the base and keep in the fridge for a few hours. For the top layer, I used some Grand Mariner to replace Kirsch Liqueur because I don't have that at home.

Ingredients For Crust:
150g Chocolate Oreo Cookies, crushed
120g Butter, melted
30g Walnuts, toasted and chopped

Methods:
1. Combine all ingredients and press into a 8" loose base square baking tin and chill in the fridge for until firm.(about 20 minutes)

Ingredients For Filling:
250g Philadelphia Cream Cheese, Soften
140g Sugar
150g Sour Cream
200ml Non Dairy Whipped Cream
4 Tablespoons Full Cream Fresh Milk
2 Tablespoons Gelatine Powder
2 Teaspoon Lemon Juice
1/2 - 3/4 Canned Dark Pitted Cherries

Methods:
1. Double boil and whisk the cream cheese, sugar, sour cream and whipped cream together until smooth.(you will see some tiny lumpy cheese in the mixture but it will not affect the texture)
2. Dilute the full cream milk and gelatine powder into a double boiler until it gelatine dissolved.
3. Add diluted gelatine into the cheese mixture then follow by lemon juice and stir well.
4. Remove the chocolate base and arrange the dark pitted cherries onto the crust.
5. Slowly pour over cheese mixture and chill in the fridge for about 3 hours.

Ingredients For Top Layer:
150ml Syrup From Dark Pitted Cherries
2 Tablespoons Sugar
1 Tablespoon Gelatine Powder
160ml Water
1/2 Tablespoon of Grand Mariner

Methods:
1. Combine all the ingredients in a small saucepan and cook(except the liquor) with low heat until gelatine has dissolved.
2. Leave to cool, add in the Grand Mariner, mix well then spoon mixture onto the chilled cake.
3. Put back into the fridge for another 3 hours or over night.

Notes:
a) Removed the cream from the Oreo Cookies before crushing it.
b) You can used a 8" square mousse tin and wrap the base with aluminium foil and place it on a cake board.

Steam Cod Fish & Double Boil Frog Soup

This is another way of eating cod fish which can enhance it's origin favour as well as giving supplement to the body. Because of the grated ginger to expel wind, black fungi to increase the fluidity of the blood and improving circulation while rice wine kept the body warm.


Ingredients:
1 Piece Of Cod Fish(250g - 300g),雪鱼
5g Black Fungi(云耳), soaked till soft
1/2 Tablespoon Gou Qizi(枸杞子), rinse
1 Tablespoon Grated Ginger
3 Tablespoons Glutinous Rice Wine(黄酒,糯米酒)
1/2 Tablespoon Light Soy Sauce

Methods:
1. Saute the ginger over a low heat with 2 Tablespoons Sesame Oil in a preheated pan until golden browned. Remove and set aside.
2. Washed and trim the soften black fungi and set aside.
3. Rinse the fish and pat-fry, season with glutinous rice wine and soy sauce then arrange on a heatproof plate.
4. Arrange the black fungi and gou qi on the side of the fish, top with pre-fried ginger and drizzle some ginger sesame oil on the fish.
5. Steam over high heat for 10 - 15 minutes until cooked through depend on the thickness of the fish.
6. Remove from heat and serve immediately.

This soup was abit uncommon, as we usually eat Frog that is Stir-fry with spring onion and ginger(姜葱田鸡), Stir-fry Frog in Gong Bao Sauce(宫保田鸡) or Frog Porridge(田鸡粥). So this Double boil frog with herbs is a rather new combination that using pork ribs or chicken.

Ingredients:
2 - 3 Whole Frog(田鸡)
50g Black Beans(黑豆)
6 - 8 Red Dates(红枣)
4 Slices Of Dang Gui(当归)
1/2 Tablespoon Gou Qizi(枸杞子)
5g Dried Longan(龙眼干)
800ml - 900ml Boiling Water

Methods:
1. Soak the black beans into water for at least 2 hour, remove and drained then set aside.
2. Rinse the frogs and blanch into boiling water for a while, remove and place into a double boiler, add in black beans and the rest of the ingredients(remember to rinse the herbs before using).
3. Pour in boiling water, covered and double-boiled over a low heat for about 2 hours.
4. Remove from heat and serve immediately.

Notes:
a) This soup is abit sweet due to the Dried Longan, so if you don't prefer it to be sweet omit the adding the dried longan.
b) If you don't have a double boiler, you can put all the ingredients into a pot and place it in the slower cooker to double-boil over slow/auto heat for about 3 - 4 hours.

Osmanthus & Water Chestnut Kueh

Osmanthus is a highly perfumed flower, and it is well known that you can smell it nine miles away! It is a deliciously fragrant flowers which carry the scent of ripe peaches or apricots. In Chinese cuisine, the flowers are also used to produce osmanthus-scented jam (桂花酱), sweet cakes (桂花糕), dumplings, soups, and even liquor (桂花酒).


Usually when we went for dim sum during the weekend, my hubby will order the water chestnut kueh which he loves it alot. But then this is slightly different because of the Osmanthus fragrant infused into the kueh. It's rather a refreshing taste and it's up to individual whether you like that peachy or orange fragrant. Thanks Mandy from M4M to share with us this recipe.

Ingredients:
100g Water Chestnut Flour
1/2 Tablespoon Potato Starch
800ml Water
2 Teaspoons Dry Osmanthus
60g Chopped Water Chestnut(about 4)
200g Rock Sugar
1 Teaspoon Oil

Methods:
1. Boil water and add osmanthus flower reduce heat to simmer for 3 minutes, add in the rock sugar and stir till dissolved.
2. Cover and infused for 5 minutes.
3. Transfer about 250ml of flower tea(without the flowers) to a medium bowl and let it cool in a pot of ice water.
4. Before adding in chopped water chestnut to the pot of HOT flower tea, remove 1/2 of the Osmanthus flower in it and set aside.
5. After the bowl of flower tea and cooled down, stir in water chestnut flour and potato starch and sieve it into the HOT flower tea solution.
6. Keep stirring the mixture on low heat until slightly thicken like gluey form.
7. Stir in the oil and turn off the heat.
8. Pour into a 8" greased square tin and steam on HIGH heat for 20 minutes. (remove the cover and wipe off water every 5 minutes)
9. Cool it and put in the fridge to chill and unmould.
10. Serve it chilled.

Notes:
a) You can get the water chestnut flour from most of the supermarket.

Mango Cheesecake

Hello...all my blogger friends who had given me support for coming to and from to visit this Tea-time Delight blog of mine. So sorry that that I had being neglected it for so long. After a long break, I had decided to try out those recipes that I had being piling up for testing.....Hope we can continue to share and exchange our Tea-time experience.


I saw this recipe from one of the library books that I had got hold. Immediately, I had marked out a few interesting and tempting recipes which I would like to try them out. First of all, I choose to try this Mango Cheesecake because I simply loves the taste and fragrant of Mango. This cheesecake is sort of light without those strong cheesy taste, it's also refreshing with the mango fragrant and consists of chewy and Q texture because of the Gelatine.

Ingredients For Biscuit Base:
120g Plain Digestive Biscuit, crushed
120g Salted Butter, melted
Filling:
250g Philadelphia Cream Cheese
250ml Dairy Whipping Cream
2 Egg Yolks
160g Castor Sugar
150ml Full Cream Milk
1 Tablespoon Lemon Juice
2 1/2 Tablespoons Gelatine Powder
5 Tablespoons Of Water
2 Mangoes, peeled and diced

Methods:
1. Combine the biscuit crumbs and melted butter while it is still hot and mix well.
2. Pour into a 8"(20cm) round spring form baking tin, press till firm and put into the fridge to chill for more than 1/2 hour.
3. Beat the cream cheese at medium speed until soft.
4. In another bowl, lightly beat dairy whipping cream at medium speed for 3 minutes then add it into the cream cheese mixture and beat till well combined.
5. Mixed gelatine powder and 5 tablespoons water and double boiled until dissolved then set aside.
6. Double-boil Egg yolks, caster sugar, milk and lemon juice until sugar dissolve(stir while double-boiling, because not to let it boiled).
7. Add in dissolved gelatine mixture into the egg mixture and stir till combine.
8. Pour the egg mixture into the cream cheese and beat well with a whisk. (don't worry if you see some lumpy cheese in the mixture it will not affect the texture)
9. Arrange the mango cubes onto the biscuit base and pour in cream cheese mixture. Put into the fridge and chill for at least 2 hours or over night.

Notes:
a) I used 100ml Full Cream Milk + 50ml Fresh Mango Juice to enhance the Mango flavour.

Herbal Soup For Cough

I had being coughing badly for the past 3 weeks and it seems that all the medicine or herbs that I had used to take before all lost their effect. So after being drag for so long, I decided to give this Herbal Soup For Cough a try. You might feel...Err.... "Crocodile Meat", how does it taste like? Friendly speaking, this soup smells and taste fishy which i guess is because of the Crocodile meat. But after all it's really a good soup to relieves cough and strengthens function of respiratory system. Just like what they said in Chinese(良药苦口) although it's might taste awful or bitter but it is definitely good for health.


Ingredients:
2 Pieces(30-50g) Dried Crocodile Meat(鳄鱼肉)
20g Nan Bei Xin(南北杏)
6 Pieces Of Dried Huai Shan(淮山)
10g Chuan Bei Mu(川贝母)
1/2 Piece Of Chen Pi(陈皮)
5 Red Dates(红枣)
2 - 3 Dried Figs(无花果)

Methods:
1. Rinse all the herbs and place it in a double boiler.
2. Add in 1 litre of boiling water and double-boiled for about 2 - 3 hours and serve.

A Day Into Confinement Dish

Today I am in mood of cooking some confinement dishes because I had this craving of eating this Black Vinegar Trotter which I had never eaten during my Confinement period. I started this craving when I saw this dish on my best friend Beechoo's baby full month celebration. I was tempting to give it a try but then I was afraid of the vinegar fragrant and taste.

But after much struggle and convince from my best pal Tracy I decided to give it a go... Wow.. and it really turns out great, thanks Tracy for introducing me to try cooking on this wonderful dish. I knew there are a lot of different ways to cook this dish depending on individual. Some just add sweeten black vinegar, some use both sweet and black vinegar while other add water and rock sugar/brown sugar. But no matter what are the ways that you choose to cook this dish, I believed it sure turns out great. And old folks believed that Black Vinegar purifies blood and cleanses the arteries of stale blood while Old ginger drives out the wind in the body. In order to prevent the vinegar being too acidic & therefore weakening the stomach, the glutinous ligaments and collagen of the pig's trotters are to serve as a lubricant.

Ingredients:
1 Pig's Trotter(ask for the front trotter)
1 Big Piece Of Old Ginger(about 300g)
1 Handful Of Black Bean
1 Small Bottle Of Black Vinegar, 375ml
1 1/2 Bottle Of Water(use the same vinegar bottle)
2 Tablespoons Sesame Oil
1 - 2 Tablespoon Rock Sugar/Brown Sugar
2 - 3 Hard Boiled Eggs

Methods:
1. Peel, wash and cut the old ginger into big pieces then flatten slightly.
2. Rinse the black beans and pat dry then set aside.
3. Heat up sesame oil in the preheated large claypot to saute old ginger till fragrant then add in the black beans and stir for a few minutes.
4. Pour in vinegar and water, covered and bring to a boil. Reduce to low heat, cook for about 1 hour remove from heat and soak the rest for over night.
5. Rinse the pig's trotter and cut into convenient pieces, wash and blanch into boiling water.
6. Remove, rinsed and stir-fry with some sesame oil in a preheated dry wok for a while.
7. Lastly bring the soaked vinegar soup back to boil, add in pre-fried trotter pieces and cooked for 20 minutes then add in the hard boiled eggs.
8. Continue to simmer for another 20 minutes then add in sugar to taste.
9. Remove from heat, soak the trotter pieces until tenders and the flavour has be absorbed. Serve hot.

Notes:
a) You can choose to add in more or less Ginger depend on your preference.
b) You can choose to cook the Black Vinegar Soup 1 day ahead before adding the Pig trotter or you can cook all the ingredients together and eat on the day itself or next day.
c) The amount of sugar added also depend on individual taste, you can omit it as well.

This is another famous and must dish during the confinement, Chicken With Rice Wine Residue. The aroma was great and it goes well with white rice.

Ingredients:
4-5 Chicken Wings, cut into half
1 Tablespoon Of Shredded Ginger
2 Tablespoon Sesame Oil
1/2 Tablespoon of Red Grain Rice Wine Residue
1/2 - 3/4 Cup Glutinous Rice Wine
Marinade:
1 Tablespoon Red Grain Rice Wine Reside
1 Teaspoon Sesame Oil
1 Teaspoon Glutinous Rice Wine/Cooking Wine

Methods:
1. Rinse chicken wings and cut into pieces. Season with the marinade well and marinated for about 30 minutes.
2. Heat up 2 Tablespoons of sesame oil then add in shredded ginger and fry till fragrant then add in the wine residue.
3. Add in the marinated chicken pieces, stir-fry till well combined and aromatic then pour in the glutinous rice wine and stir well.
4. Then simmer with cover over low heat for 5 minutes or till cooked through. Remove and serve hot.

Prawn & Pork Mince Doufu

I love to eat this type of Pan-fry Doufu dish that is usually available in the coffee shop economical rice stall(Chup Chye Peng), it usually goes well with white rice because of it gravy.

You can purchase this doufu in the wet market from those selling bean sprout and bean curd stall. It cost about 60 cents for a piece which can transform into a wonderful and nutrition dish for the family.



Ingredients:
1 Piece Of Pan-fry Doufu
50g Of Frozen Mixed Vegetables
50g Minced Pork
6-8 Medium Prawns, shelled & devein
1 Stalk Of Spring Onion, chopped
1/2 Brown Onion, cut into wedges
1 Small Tomato, cut into cubes
1/2 Tablespoon Of Mince Garlic
2 Tablespoons Of Oil
Seasoning Sauce:
2 Tablespoons Abalone Sauce
1/2 Tablespoon Oyster Sauce
1 Teaspoon Sugar
1 Teaspoon Sesame Oil
Some Pepper
3/4 Teaspoon Potato Starch
120ml Water

Methods:
1. Wash and cut the doufu into big cubes and pat dry on kitchen paper towel and set aside.
2. Preheat the pan with 1 tablespoon of oil and pan-fry the doufu until golden brown on all sides, removed.
3. Next add in the remaining 1 tablespoon of oil and saute the onion wedges and minced garlic until fragrant then add in the mince meat and prawns.
4. When the meat is almost done, add in the mixed vegetables and diced tomato.
5. Stir till well combined then add in the fried doufu and seasoning sauce.
6. Bring it to boil and simmer for 1 minutes, remove from heat and stir through the spring onion.
7. Dish up and garnish with extra chopped spring onion and chilli. Serve with rice.

Notes:
a) If you don't like to used minced pork, you can replace it with diced roast pork.
b) You need to buy the doufu that is suitable for pan-fry not those used in soup.

Stir-Fried Pork Fillet With Longans

This is an very interesting dish that used Fresh Longan as one of the main ingredients. Actually the original meat ingredient used is fatty beef but I replace it with Pork Fillet(mei rou,梅肉) which is more tender and juice. Since now is Longan season, for those who loves to eat this fruit maybe you can give a try to this dish.

Longan(龙眼) it is also called guiyuan (桂圆) in Chinese. They are round with a thin, brown-coloured inedible shell. The flesh of the fruit, which surrounds a big, black seed, is white, soft, and juicy. Dried longan are often used in Chinese food therapy and herbal medicine. In contrast with the fresh fruit, the flesh of dried longans is dark brown to almost black. It is Low in calories and a good source of Vitamin C and potassium.


Ingredients:
20 - 25 Fresh Longans, removed shell & seeds
300g Fatty Beef/Pork Fillet, thinly sliced
1 Stalk Of Spring Onion, cut into sections
3 Slices Of Ginger, shredded
Some carrot slices

Marinade:
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Dark Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Cooking Wine
1/2 Teaspoon Sugar
1 Teaspoon Cornflour

Methods:
1. Marinate the meat with the above marinade for at least 30 minutes or more.
2. Shell and remove the seed from the longans, rinse and set aside.
3. Heat about 1 1/2 Tablespoons of Sesame Oil/Oil in a wok, saute the ginger, spring onion and carrot until fragrant then add in the meat and stir-fry until almost done.
4. Add in longans, stir-fry quickly for about 30 seconds or so then remove and serve.

Chinese Pear & Honey Sweet Tonic

This is one of the sweet tonic soup that is good for coughing and smoothing of lungs. You can have it at least once a week or twice a month. If you don't like the taste or fragrant of white fungus you can also omit it in this recipe.

These ingredients used are very common and easily to be found in almost every household that usually made soup. But some of you might not have Sha Shen at home so you can just get 1 bundler from the medical shop which cost about a dollar or less and you can use it for a few times.


Sha Shen(沙参)
It's naturally sweet and slightly cold which aids lungs to stomach and blood vessels. It also moistness lungs, stops coughing, grows saliva and stops thirst, slow down fever and coughing and also increase appetite.

White Fungus(雪耳)
It tastes slightly sweet and of neutral nature. It benefits the spleen, strengthens the stomach and expel Dryness. It calms the spirit, treats insomnia and is good for the body type that resists beneficial food.

Sweet & Bitter Almonds(南北杏)
Sweet almond tastes sweet and is of neutral nature. It does not carry any toxic element, and heals coughing. Bitter almond tastes bitter and is of warm nature. It carries slight trace of toxic but heals coughing and expels sputum. Mixing the two together will make a soup that clears the Heat, moistness internal Dryness and avoid coughing.

Ingredients: (serves 2 - 3)
2 Medium Chinese Pears
4 Red Dates
1/2 Tablespoon Gou Qizi
10g Soaked White Fungus
1 Tablespoon Of Sweet & Bitter Almond
6 Strand Of Shan Shen
900ml Of Water
1 1/2 - 2 Tablespoons Of Honey

Methods:
1. Wash all the herbs and bring the 900ml of water to boil.
2. Peel and core pears then cut each into quarters and put into the double boiler pot.
3. When the water begins to boil, add in all the herbs and white fungus(except honey) and let it simmer for about 5 minutes.
4. Next pour the herbs ingredients into the pot that contains the pears and let it double boiled in a slower cooker for about 2 hrs in Auto/High Heat.
5. Remove about two tablespoon of the soup and let it cool slightly before stirring in the honey and mix well.
6. Pour the honey mixture back into the soup mixture and continue to double boil for another 1 hour.
7. Switch off the heat, allow to cool slightly and serve either warm or cold.
8. Alternately, you can add in the honey before drinking the soup instead of adding it to double-boil.(because some people find that adding in the honey together with the soup to boil will cause the soup to be abit sour due to the honey, and it might also destroy the Vit in the honey.)

Notes: This is a very good soup for smoothing the lungs for those working late or feeling heaty. As it also help to stop thirst.

Steam Drunken Prawns

This is a very simple and easy to prepare Steam Herbal Drunken Prawns dish. What you require is some very fresh or even live prawns that you can get hold of in the wet market, some Chinese herbs and cooking wine.


Ingredients: (Serves 2)
300g of Medium Fresh/Live Green Prawn
5 - 6 Slices Of Dang Gui(当归)
5 Red Dates(红枣), seeds removed
1/2 Tablespoon Of Gou Qi Zi(杞子)
50ml Of Hua Diao Jiu

Methods:
1. Pre-soaked the herbs in the hua diao jiu for at least 30 minutes to an hour for the wine to absorb the aroma of the herbs.
2. Trim and wash the prawns then pat dry and arrange them in a steam tray/plate in single layer.(do not overlay them as it will cause uneven cooking time during steaming)
3. Arrange the herbs on top of the prawns and pour over the remaining wine on it.
4. Steam over boiling water for about 4-5 minutes, remove and served immediately.

Note:
If your prawns are kept in the fridge before steaming, remember to remove it from the fridge at least 10 - 15 minutes before hand and to let it cool off and pour away any of the water in the tray or plate before arranging the herbs on top.

Steam Hairy Crabs

This is my 1st time seeing and eating a live Hairy Crab. These are specially air-flown from Hong Kong by one of my hubby colleague. The most simple and delicious method to eat these crabs are by the most origin way which is - STEAM.

You can get fresh and live hairy crab in Singapore during this season from most Cold Storage seafood department or by visiting the distribute in Singapore know as HIGH FRESH(they have different kinds of seafood available for public to purchase)


How to Select A Hairy Crab:
1. It must be alert and have a flat, pentagon-shaped, greenish shell.
2. It's underside should be white and there should be no unpleasant smell.
3. It's claws should be well developed with brownish hair.

Cooking Methods:
1. Wash the crabs thoroughly and place them in a steamer by putting the back facing upwards.
2. Place a slice of ginger on top of each crabs and steam on hot boiling water for 15 minutes then continue to simmer on low heat for another 10 minutes.
3. Remove the top shell of the crab and clear away the black coloured sacs and intestines.
4. Next pulled off the crab legs and take a chopstick and push the meat out.
5. You can either eat the aromatic flesh of the hairy crabs on its own or dip the meat in minced ginger with black vinegar sauce.
6. Ends the meal with ginger tea will make you rebalance the body's yin and yang.

Note:
Do not consume the hairy crabs together with Persimmon, Cold Beer or Cold Water.

Because Hairy Crabs are "Cooling" to the body, it is recommend best to consume one at each meal.

Grill Asparagus With Bacon & Cheese

Hello! All my blogger friends out there! I am back in action again....... After disappearing for about a month plus. I finally decided to start off my blogging hobby again.

Very soon, you will see new recipes coming up... so just give me a few days to sort things out, ok.... Cya.....Thanks for those who kept coming back to check for new recipes and etc. Hope my new coming up recipes will enhance your cooking life in a way.... :)

Okonomiyaki or Ajeon(Korean Pancake)

Okonomiyaki is a type of Japanese pan-fried batter cake with various ingredients. Okonomi means "what you like" or "what you want," and yaki means "grilled" or "cooked" thus, the name of this dish means "cook what you like, the way you like." The batter is made up of flour, grated yam, water or dashi, eggs and shredded cabbage, and usually contains other ingredients such as onion, meat (generally pork or bacon), octopus, squid, shrimp, vegetables, kimchi, mochi or cheese. Okonomiyaki is often compared to an omelette or japanese pizza.

Ajeon is a traditional Korean-style pancake which is a very popular appetizer or snack. It is made with flour batter, eggs, and green onions/scallions, served with a mixture of soy sauce & vinegar for dipping. In translation, “jeon” (pronounced “jun”) is the actual battered ingredients and “pa” means scallions in Korean. The basic type of this dish consists of just scallions along with flour and eggs but endless variation of this dish can exists by simply adding other ingredients such as seafood, kimchi, or vegetables.


Since I had already bought this Ottogi Flour Mixture for sometime, I decide to give it a try. It's pretty easy, just add in whatever vegetables, meat or seafood that you prefer and follow the instructions on the packet and pan-fry it till golden brown, drizzle it with some BBQ and Japanese Mayonnaise sauce and served.

Notes: You can get this Ottogi Pre-mix from most of the supermarket in Orchard Area or sometime in NTUC.