Pork Burger Recipe

I was invited to my friend Christmas High Tea Party so i decided to do mini burger for the party for the savoury dish. I was so hungry when i woke up on saturday morning so i decided to make myself a burger for breakfast. I have some english muffin left so i decided to do burger with bit of lettuce and egg.

Pork Mince Burger

Ingredients:

500 gr Pork Mince
2 Tablespoon Wortchershire sauce
2 Tablespoon Tomato Sauce
2 Tablespoon Corn Flour
1 Medium size Onion
1 1/2 Teaspoon Salt
1 Teaspoon Pepper
Lettuce
Cheese

Method:

1. Mix all ingredient except cheese and lettuce until well combined.
2. Make a round shape of the mince and using your palm, flat the burger mince into a patty shape.
3. Place the mince into the fridge for more than one hour before take it out and cook it.
4. Heat pan/BBQ griller with oil and place the mince onto the pan and cook it throughly.
5. Cut the english muffin into half and spread some butter onto the muffin.
6. Place the muffin onto the pan to toast the muffin.
7. Cook egg onto greased frying pan.
8. Place half of the muffin onto plate then add the burger, cheese, egg and lettuce and some sauce as desired.

Stir Fried Hokkien Noodle

In my home country, The must have dish that you have to eat on your birthday will be a noodle and red egg. Those 2 dishes represents long life for the birthday person. It was my flatmate's birthday and i cooked hokkien noodle for her.

Stir Fried Hokkien Noodle Recipe

Ingredient

250 Gram Hokkien Noodle
1 pack of Fish Cakes, sliced.
100 gram diced chicken
1 pack of Bean Sprout
1/2 bunch of Choy Sum
1 Carrot julienne cut
2 Tablespoon Kecap Manis
1 Teaspoon Salt
1 Teaspoon Pepper
3 Eggs
3 cloves garlic
3 Tablespoon Oil
1/2 cup of chicken stock or Water.

Method

1. Heat pan with oil and add garlic, stir until fragrance.
2. Add the eggs until egg cooked through.
3. Add chicken, chicken balls and fish cakes and cook until chicken cooked.
4. Add the hokkien noodle and mix through.
5. Add kecap manis, salt, pepper and chicken stock or water.
6. Add choy sum, carrot.
7. Cook for another 5 -7 minutes then add the bean sprouts.
8. Cook for another few minutes before turn off the heat.
9. Put the noodle onto a plate and garnish with julienne cut egg and fried onions.

Vermicelli with Chicken & Mushrooms

In my home country, this is our usual breakfast. You can choose either using hokkien noodle, vermicelli or rice noodle. As because i have a vermicelli at home so i am using vermicelli.

Chicken Mushroom Recipe

Ingredient

200 gr diced chicken breast
8 dried mushroom, soaked overnight then sliced thinly.
1/2 can of button mushroom
2 teaspoon oyster sauce
2 teaspoon fish sauce
2 tablespoon kecap manis
4 cloves garlic, minced
1 teaspoon of salt
1/2 teaspoon of pepper
3 Tablespoon of Oil
1 cup Chicken Stock

Method

1. Heat Pan with Oil then add garlic. Stir until fragrance.
2. Add Chicken and stir for few minutes then add all the mushrooms.
3. Add all other ingredient and cook for another 7-10 minutes. Put it aside.

Vermicelli with Chicken & Mushrooms Recipe

Ingredient

1 pack of Dried Vermicelli
Spring onion or Coriander for Garnish.
2 cup of Chicken stock
250 gr Chicken Balls ( Ready made which can be found in any oriental grocery store)

Method

1. Soaked the dried vermicelli with hot boiling water for 3-5 minutes until vermicelli is soft.
2. Strain the vermicelli and put small amount of vermicelli on the plate.
3. Heat the chicken stock with the chicken balls until boiling or chicken balls cook.
4. In a small bowl, add few chicken balls with the chicken soup and add a bit of spring onion or coriander for garnish.
5. Add the chicken mushroom on the top of the vermicelli and add a bit of spring onion or coriander for garnish. Serve with the chicken soup.

Battered & Fried Cauliflower

When I was small I remember that in my home town there are few people in my family that is vegetarian when is 1st and 15th of the lunar calendar. There are two dishes that I love the most from the vegetarian dish that i used to have when i was kid. One of the is the battered and fried cauliflower. This dish can be come a vegan dish which just take out the fried garlic then it will be pure vegan for vegetarian who cannot have onion or garlic.

Battered & Fried Cauliflower

Ingredients

Cauliflowers
210gr Self raising flour
90gr Plain Flour
1 Tablespoon of Corn Flour
2 Tablespoon of Rice Flour
1 Tablespoon of Fried Garlic ( optional)
200ml of Water
1 1/2 Teaspoon Salt
1 Teaspoon Pepper

Method

1. Mix all the dried ingredient & the garlic together in a bowl
2. Add the water into the flour and mix well. Make sure that is no lump of flour.
3. Then let the batter sit in the fridge before using for at least 1 hour.
4. Heat the frying pan with oil
5. Dip the cauliflower into the batter untill all coated.
6. Shake all the excess batter then put into the heated oil and fried until golden brown and drain in paper towel for the excessive oil.


Tips: Cauliflower can be substitute with prawns, squids or Eggplant cut into thin slices which i swaped around too sometimes.

Battered & Fried Soft Shell Crabs

Soft Shell Crabs is a familiar seafood menu when you dining in Japanese restaurant. There are so many ways that you can have your soft shell crabs such as soft shell crab sushi, soft shell crab salad etc. However in order to do varieties of soft shell crab dishes, first you have to know how to make a good battered and fried soft shell crabs.

Battered & Fried Soft Shell Crabs

Ingredients

2 Frozen Soft Shell Crabs, defrost for 4 hours
1 Egg
5 Tablespoon Corn Flour
Salt
Pepper
Oil for Frying

Method

1. Squeeze a little bit the crab to get rid of the excess water from the defrost.
2. Heat oil for frying in a pan
3. Cut the crab into half.
4. Season the crab with salt and pepper
5. Then beat one egg in a bowl and pour the egg on top of the crab.
6. Coat the crabs with corn flour by patting the corn flour in the crab
7. Put it into heated oil and fry until crab golden brown before take the crab out and put into a paper towel to get rid of the excess oil from the crab.
8. Serve with chilli sauce and rice or salad with lemon dressing.



Tips for cleaning the soft shell crabs:

Using the scissors, cut the front of the soft shell crab about 1cm behind the eyes and the mouth. Lift the skin of the crab from the side and cut off the gray colour grill. Do the same on the other side of the crab. Then turn around the crab and cut off the the apron of the crab which may have oval shape or V shape depends on the gender of the crabs. Then pat dry the crabs with paper towel. For Illustrative demonstration, I have made a link to the cooksillustrated website for easy understanding.

Longan Soy Milk Jelly

On the weekend i suddenly missed my hometown food. I normally preferred not to have anything that made from soy but when i was a kid my mum used to make a dessert made of soy milk which is call Longan Soy Milk Jelly ( We called it Longan Tahu ). This Longan Tofu Jelly is a very refreshing dessert which is really nice to have in a very hot weekend like today.

Longan Soy Milk Jelly

Ingredients

2 Can of Longan in syrup
2 packet of Unflavoured Jelly Powder or Agar2 Powder
4 cup soy milk
100 gram Sugar

Method

1. Pour 3 cup of the syrup from the can of longan.
2. Put the Jelly Powder, Soy milk, sugar and the syrup onto a pan stir well before put into a medium heat.
3. Constantly stir the mixtures until boiling then reduce heat to low then stir for another minute before turn off the heat.
4. Pour the mixture on to ramekins, bowls or jelly mould as desired.
5. Put into the fridge until Jelly set. It will take about 2 hours time for the jelly to set.
6. Pour the extra 2 table spoon of the longan syrup and garnish with few longans on top of the jelly before serving.


Tips: Below is the picture of the longan and jelly powder that i used which can be found in any oriental shop.

Sicilian Orange Cake With Caramelised Orange Sliced

I was working couple weekend before as a part time restaurant and there was one big group of customer which celebrating their friend birthday in the restaurant where I work. These customers bring their homemade cake and I was the one who take the cake from him and put into a plate then I was thinking that this cake looks simple but nice. From the decoration of the lemon slice on the top then I knew that this must be lemon butter cake. Then I read Ellie’s blog couple weeks ago and come across her Sicilian orange cake that she put the recipe in the blog. Then it inspired me to remake the Sicilian orange cake with the caramelised orange slice on top as decoration for my one of my colleague’s birthday.

Sicilian Orange Cake Recipe
(Adapted from AlmostBourdain)

Ingredients

250gr Salted Butter, softened
250gr Caster Sugar
250gr Self Raising Flour
1 Orange
4 Eggs

Method

1. Pre heat Oven 170 Degrees. Grease round pan with butter.
2. Zest 1 orange and with the same orange , squeeze the juice into a bowl.
3. Beat butter and sugar until pale about 5 minutes.
4. Add one egg at a time until well mix before add another egg.
5. Add Orange zest and flour bit by bit until well mix.
6. Fold orange juice into the batter until mix well.
7. Bake in the oven for 40 minutes.

Caramelised Orange Slice Recipe

Ingredients

2 Oranges, sliced
4 Tablespoon Sugar
200ml Water.

Method

Boiled water with sugar in the pan then add orange slices onto the pan and cooked until the orange translucent. Cool the orange slices into wire rack. With the leftover caramel, do not throw it away as you can brush that caramel on the top of the orange slices once you have decorated on the top of the cake.

Portuguese Tarts

It’s Monday and I’ve got Monday blue as because I still have to come to office. I wish we can have 3 days weekend which will make life much better ( However that's only my wish which will never going to be come true LOL :D ). I was heading back home and Portuguese Tart just came to my mind which i read about the recipe when i was at the office on that day in Not Quite Nigella Blog. Then i decided to do my first Portuguese Tart which looks easy to me.

Portuguese Tarts Recipe

( Adapted From Not Quite Nigella)

Ingredients

3 egg yolks
140 gr Sugar
400 ml Milk
2 Tablespoon Corn Flour
2 Teaspoon Vanilla Extract
300 gr ready made puff pastry.

Method

1. Pre heat oven for 200 celcius and thaw the puff pastry.
2. Grease Muffin Tray with butter or oil spray
3. Mix egg yolks, sugar, milk, corn flour and vanilla extract in a pan. Combined well before heating in a medium heat.
4. Stir the mixture constantly and the mixture will be thickened after about 3-5 minutes. Turn off the heat and cover it with a plate or cling wrap to prevent the custard to form a skin.
5. rolled the puff pastry then divide the puff pastry into 12 X 1cm length round shape. Then use rolling pin to roll the pastry become round shape then put into the muffin tray.
6. Add the custard ontop of the pastry and bake it for 20 -25 minutes or until the custard has a brown colour as pictures. Leave the tart in the tray for about 5 minutes before put into wire rack to cool down completely.

Enjoy ^,^

Creamy Mash Potatoes

With the cold weather and too tired from work, I was thinking of some simple dinner but warm. Then I came up with Creamy mash potatoes and oven baked ready made chicken tenderloin which only take me 15 minutes to do the mash potatoes and half and hour to bake the chicken. Easy Dinner but satisfying.




Creamy Mash Potatoes

Ingredients

2 Medium Size Potatoes peeled
Grated Cheddar Cheese
80 ml Milk
Salt
Pepper

Method

1. Boil Potato in cold water in a pan until tender. Use fork to test out the potatoes whether its cook.
2. Mashed the potato with the milk and cheddar cheese until potato is smooth. You can add more cheese depend on how creamy you would like you mashed potatoes.
3. Then Add salt and pepper to taste.




Served with Chicken Tenderloin with BBQ Sauce and Chilli Sauce ( Optional)

Fettuccine Carbonara with Chicken & Asparagus

On weekend, I am bored and doing nothing at home as I am home alone. So I decided to cook something for myself and look into the fridge and I saw my left over thickened cream that I used from making Chocolate Macaroons. That is when I decided to cook Fettuccine Carbonara with chicken, mushroom and asparagus.


Fettuccine Carbonara Recipe

Ingredients

Fettuccine
250ml Thickened Cream
200gr Chicken Breast Fillet
1 Bunch Asparagus
50gr Mushroom
1 Egg
½ Onion
4 Tablespoon Olive Oil
2 Teaspoon Cooking Salt
1 Teaspoon Pepper
Grated parmesan Cheese

Method

1. Cook Fettuccine as per packet instruction until al dente. Set aside and drizzle the Fettuccine with
2 Tablespoon of Olive Oil. 2. Heat Pan with the rest of the oil then put onion and cooks until fragrant.
3. Add chicken and asparagus cook for few minutes.
4. Pour the cream onto the pan and let it boil with the chicken and asparagus then add salt and pepper onto it.
5. After the cream a little bit thicken, turn off the heat then add mushroom and the pasta on to the pan
6. Pour the Egg onto of the pasta stir it.
7. Serve the Pasta with Grated Parmesan Cheese.

Chocolate Macaroons with Chocolate Ganache Filling

After reading the blog from Ellie’s Blog about macaroons, I have decided to try myself as she encouraged bloggers to do it as it is very simple and easy to make. As you guys might not know that i am living with my brother and another 4 flatmates in an apartment. It can be really hectic when everyone around at home and that can distract my concentration baking macaroons. Therefore I have decided I will do it during weekend where no one will be home so I will not get distracted to do macaroons.

Chocolate Macaroons Recipe
(Adapted from Almost Bourdain)

Ingredients

3 Eggs White
50gr Sugar
200gr Icing Sugar Sifted
110gr Almond meal
2 Tablespoon Cocoa Powder
Pinch of Salt

Method

1. Pre heat the 160 degrees
2. Whisk Egg white with salt and add sugar bit by bit until soft peak forms.
3. Add all the other ingredient and fold it into the egg white until well mixed.
4. Pipe the batter and making small rounds. Do not pipe macaroons to close to each other as they will rise after woods.
5. Put into the oven with oven door slightly open using wooden spoon for 15 minutes.
Let it cool

Chocolate Ganache Recipe

Ingredients

100gr Dark Chocolate
100gr Thickened Cream

Method

Melt the dark chocolate in the microwave for 1 minutes then add the thickened cream and mix well.

To Assembly the Macaroons, pipe the chocolate ganache after the macaroons cooled down.

Macarons can last for 3 days if stored in airtight container in the fridge.

Strawberry Mango Cake

Yeay…..!! I Finally start blogging myself after reading other bloggers’ blog for more than a year.

My first blog will be Strawberry Mango Cake. I get inspired to do this recipe because it’s summer time in Sydney now and mango is just in season and there is plenty of mango in the market everywhere. I apologised for the quality of the pictures as because I was on rush while taking this picture using my monile phone instead of camera.

This cake was made on last minute decision for my friend birthday after work. Started around 6 o’ clock and finish around 10 o’clock at night time. Felt so tired afterwards but satisfied with the result.

Mango Cake Recipe

Ingredient:

250gr Butter
250gr Plain Flour
250gr Caster Sugar
4 Eggs
2 Teaspoon Baking Powder
2 Ripe Mangoes

Method

1. Pre heat oven about 180 Degrees. Greased the round tin using the leftover butter paper thoroughly.
2. Blend 1 mango until pureed and cut the rest of the mango into dice and put it aside.
3. Whish butter and caster sugar together until creamy and pale.
4. Mix plain flour and baking powder then add one spoonful of the flour to the mixer and well mixed before add another spoon. Repeat this step until all flour added into the batter.
5. Add mango pureed then mix it well.
6. Add one egg at a time to the batter until well mix.
7. Fold half of the amount the cubed mangoes into the mixture
8. Pour the batter into the tin and bake it for 45 minutes
9. Using skewers to check the cake whether it has been cooked thoroughly.
10. Let it cool aside.

Butter Cream Recipe

Ingredient :

125gr Butter
125gr Icing Sugar

Method

Whisk butter and icing sugar together until creamy and pale.

Garnish :

Sponge Finger Biscuits
Mini Marshmallows
100 gr Melted Dark Chocolate ( Microwave the chocolate for 1 minute)

Assembly Method

1. Using the fork to make a criss cross shape from the melted chocolate in a baking paper and let it cool aside in the fridge.
2. Once the cake cooled then cut the cake into half and layer the cream on the bottom part then add the rest of the diced mango on top of the cake.
3. Stack the cake on top of the creamed cake.
4. Covered the whole cake with the butter cream then garnish the cake with the strawberries and sponge finger. As because I did not have enough strawberries to cover all my cakes therefore I use marshmallows to cover the rest of spots.
5. Use hand gloves to take out the chocolate and put it on top of the strawberries.
6. Cover the side of the cake with sponge finger. Cut a little bit of the sponge finger if you needed to make sure that sponge finger is not too high. Then add ribbon around the cake to make sure that the sponge finger won’t fell off when the cake was carried to my friend’s house.

Enjoy!!