Sizzling Egg Tofu

1 scallion

2 shiitake mushrooms

1 shallot

1 garlic clove

1 tbsp corn starch

1/2 tbsp water

50g minced chicken 

1 tsp soy sauce

1/4 tsp salt

1 tsp shaoxing wine

1/4 tsp white pepper 

2 Japanese tofu

Oil

400 ml water

1 tbsp oyster sauce 

1 tsp sesame oil

1 tsp sugar

1/2 tbsp soy sauce

1 tsp dark soy sauce

1 egg

scallions

Soak dried shiitake mushrooms in hot water for 20 minutes or until soft. Then, cut them into thin slices. Mince garlic and slice shallots. Cut scallions into length of ca. 4cm. Separate the leafy parts of the scallion from the root portion. In a bowl, mix corn flour with water. Set aside.

In a bowl, mix minced meat with soy sauce, white pepper, salt and 'Shaoxing' wine. Leave to marinate for at least 10 minutes.

Use a knife to cut right through the package of tofu. Press the end of the package to allow the tofu to slide out. Then, cut them into slices of ca. 1.5cm thick.

Heat pan over medium temperature. Once the pan is hot, add enough oil to fry the tofu. When tofu slices are browned, turn them over to fry the other side. Leave aside. Note: Using a non-stick pan would be helpful to prevent the tofu from sticking to the pan.

Keep one tablespoon of oil used to fry tofu. Discard the rest. Add garlic, shallots and mushrooms to the pan. Sauté over medium heat until fragrant. Then, add minced meat. Continue sautéing for another minute.

Add scallions (root portion), water, soy sauce, dark soy sauce, sugar, sesame oil and oyster sauce to the pan. Increase heat to maximum and bring gravy to boil. Once it begins boiling, add the rest of the scallions and pour in corn starch mixture. Stir until gravy thickens. Set aside.

Place the hot plate over medium to high heat. Pour a beaten egg onto the hot plate and immediately add the fried tofu slices. Pour the prepared gravy onto the hot plate. Optionally, garnish with scallions.

Asian Braised Short Ribs

INGREDIENTS

5 lb. bone-in beef short ribs, cut crosswise into 2-inch pieces 

Kosher salt

Freshly ground black pepper

1/2 c. low sodium soy sauce

1/2 c. water

1/4 c. light brown sugar

1/4 c. rice wine vinegar 

2 tsp. sesame oil

1 tsp. crush red pepper flakes (optional )

3 Carrots, medium, peeled and chopped into thirds

1 yellow onion, large, sliced into 1/2 inch wedges 

5 cloves garlic, crushed  

1 1/2 inch piece ginger, thinly sliced  

Toasted sesame seeds, for serving 

2 green onions, thinly sliced, for serving 

Cooked short grain white rice, for serving.

DIRECTIONS

1. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to slow cooker and pour off all but 3 tablespoons drippings from pot.
2. Meanwhile, whisk soy sauce, water, brown sugar, rice wine vinegar, sesame oil and red pepper flakes.
3. Add carrots and onions to pan, and cook, mixing occasionally until browned. Add garlic and ginger and brown until fragrant, 1 minute more. Remove from heat and deglaze with reserved soy sauce mixture, scraping up any brown bits from the bottom. Pour this mixture into the slow cooker. 
4. Cover slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone. 
5. Garnish short ribs with toasted sesame seeds and green onions. Spoon sauce over rice and serve.

STEAMED FISH

INGREDIENTS

• 1 live fish, about 1.5 lb. (0.6 kg) or less
• 2 inches (5 cm) ginger, peeled and cut into thin strips
• 1 stalk scallion, cut into 2 inch length (5 cm), and then cut into thin silken threads
• Some cilantro leaves
• 2 tablespoons cooking oil
• 1 tablespoon shaoxing wine or rice wine

• STEAMED FISH SOY SAUCE MIXTURE:

  • 4 tablespoons light soy sauce
  • 2 tablespoons Shaoxing wine, or rice wine
  • 2 tablespoons water
  • 1/4 teaspoon sesame oil
  • 3 dashes white pepper powder
  • 2 tablespoons rock sugar, grind into powder form or to taste

  • INSTRUCTIONS

    1. Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
    2. Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
    3. Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
    4. As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
    5. Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it's hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.

French bread

My recipe for yesterday’s bake. I think it must be foolproof. My bread has never turned out like this before. 

French bread 

3 hours



Prep Time: 2 hours 40 minutes

Cook Time: 20 minutes

Total Time:3 hours

•

•

Ingredients

• 10 ounces all purpose flour (or bread flour) - (2 ¼ cups)

• 1 teaspoon kosher salt , plus ½ teaspoon for sprinkling on top

• 1 tablespoon honey

• ½ tablespoon olive oil , plus 1 tablespoon for brushing over top.

• 6 fluid ounces warm water

• ½ teaspoon active dry yeast

Instructions

• Add the flour, salt, honey, olive oil, and water to a large mixing bowl. Sprinkle the yeast over the surface of the water to allow it to dissolve. 


• Using a stand mixer fitted with a paddle attachment, mix on medium speed until the dough comes together. Remove the paddle attachment and replace with a dough hook and continue mixing until the dough becomes smooth and elastic, 10 minutes. The dough can also be kneaded by hand.


• Remove the mixing bowl from the machine and cover it with plastic wrap. Allow the dough to rise to about twice its size, about 1 hour.


• Turn the dough out onto a floured surface and knead it 4-5 times to expel excess gas and redistribute the yeast. Cover with a dish towel and let rest for 10 to 15 minutes.


• Shape the dough into a boule (round ball), an oval, or stretch the dough into a rectangle roughly 6x3 inches to form a baguette. If making a baguette, seal the ends by pinching down with the heel of your hand. Place the dough on a baking sheet and, cover with a dish towel and allow to rise for about an hour.


•

• When ready to bake, preheat the oven to 400° F (200°C). Using the tip of a sharp knife, make 1 largetff slash across the top of the bread loaf. Brush with 1 tablespoon of olive oil and sprinkle ½ teaspoon kosher salt over the top. When the oven is ready, bake for 18-20 minutes.

Thai Grilled Green Mango

Ingredients

• 2 fresh Thai bird chiles or other small hot chiles, seeded and minced
• 1-1/2 Tbs. fish sauce
• 1-1/2 tsp. water
• 1 Tbs. very finely chopped lemongrass (peel away the outer layer and use only the bulbous part at the end)
• 1 Tbs. brown sugar
• 3 to 4 green (unripe) mangos
• 2 Tbs. coarsely chopped fresh cilantro
• About 8 mint leaves and 10 basil leaves, each stacked, rolled into a cylinder, and cut into thin strips. 

• 
  

  Preparation

  • In a small bowl. mix the chiles, fish sauce, water, lemongrass, and brown sugar. Pit each mango by holding it with the narrow side up and cutting through on each side of the large, flat, central pit to give you two big pitless pieces. With a sharp knife, peel these pieces and cut them into spears about 3 inches long and 1 inch thick. Peel the skin from the remaining pit section and cut the flesh near the pit into spears, if possible. (You can peel the mangos before slicing, but they become quite slippery.)
  • Pour the marinade over the mangos and toss to coat. Let marinate for at least 20 minutes but not more than 1 hour. Have ready a moderately hot fire. Grill the fruit to soften its texture, letting it brown slightly, about 2 minutes per side. When cooked, transfer it to a platter, pour any remaining marinade over the mangos, and sprinkle with the cilantro, mint, and basil. Serve warm as an appetizer

Spinach and turkey bacon quiche

INGREDIENTS

• 1 9-inch deep dish frozen pie crust
• 1 tablespoon butter
• 1/2 cup thinly sliced shallots
• 4 large eggs
• 1-1/4 cups heavy cream
• Pinch ground nutmeg
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 cup (4 oz) finely shredded Gruyère, packed 
• 1 10-ounce package frozen chopped spinach, defrosted and wrung free of water
• 2 slices turkey bacon microwave for 2.5 minutes and chopped. 

• INSTRUCTIONS

  1. Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don\"t worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
  2. Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
  3. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
  4. Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach and bacon evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.
  5. Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.

Gulai Nenas

 

Ingredients:
1 Pomfret, or other white-fleshed fish

(A) To grind:
1½ large onion
3 cloves garlic
1" fresh tumeric (OR 1 tsp tumeric powder)
3 fresh red chillies
a little belacan (toasted)

4 cups water
15-20 asam jawa (mixed with ¼ cup water)
1½ tsp salt 
3-4 Tbsp sugar
a few stalks daun kesum
1 pineapple, sliced

Method:

1. Add (A) to water, air asam & pineapple & boil.
2. Once boiling add fish, daun kesum, salt & sugar.
3. Remove once fish is cooked.

Itek Golek

 Ingredients:

1 duck, about 1.5kg
1 coconut to obtain 500ml thick santan and 1.5l thin santan 

To grind fine:
1 Tbsp jintan manis (fennel)
2 Tbsp jintan putih cumin)
1 Tbsp ketumbar (coriander)
1 Tbsp black peppercorns
1" ginger
15 cloves garlic
7 shallots

Cinnamon, cloves, star anise, and assam keping

Method:

1. Duck must be cleaned and the oil glands at it's back removed. Be careful not to perforate the gland as the smell will seep into the duck.
2. Fry all the spices, add in the liver, neck pieces and the thick santan. When the santan starts  exuding it's oil, cool it and stuff into the duck. Put the duck in a big pot, add in the thin santan  and cook over a low flame. Add assam gelugor, about 2 pieces, and salt. Cook until tender and  the gravy is thick.

Singgang Asam

 Ingredients:

Blended finely:
1 Tbsp brown sugar/gula Melaka
10 dried chillies - seeded & soaked in boiling water
2 cloves garlic
1/2" belacan (shrimp paste)

1 Tbsp asam jawa (Tamarind paste) - mix with 1 cup hot water & strain for juice
8 large prawns
salt to taste

Method:

1. Mix blended ingredients with tamarind juice & cook over slow heat until sauce is thick.
2. Add salt & lastly prawns.
3. Serve with roti boom. 

New York Cheesecake

 

Ingredients

Graham Cracker Crust¹

• ▢ 1 ½ cups graham cracker crumbs(170g)
• ▢ 2 Tablespoons sugar
• ▢ 1 Tablespoon brown sugar (can substitute white)
• ▢ 7 Tablespoons butter melted

Cheesecake

• ▢ 32 oz cream cheese² softened to room temperature (910g)
• ▢ 1 cup sugar 200g
• ▢ ⅔ cups sour cream 160g
• ▢ 1 ½ teaspoons vanilla extract
• ▢ ⅛ teaspoon salt
• ▢ 4 large eggs room temperature, lightly beaten

Recommended Equipment

• ▢ 
  9" Springform pan
• ▢ 
  Mixing bowls
  
  

  Instructions

  • Preheat oven to 325F (160C).
  • Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
  • Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

  Cheesecake

  • In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
  • Add sugar and stir again until creamy.
  • Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
  • With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
  • Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
  • Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
  • Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
  • Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.

Carrot Cake

 Carrot cake 

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Ingredients

For the Cake

* 2 1/2 cups self rising flour

* 1 1/2 tsp ground cinnamon

* 1/2 tsp nutmeg

* 1/2 tsp ground cloves

* 1/4 tsp allspice

* 1 tsp baking soda

* 2 cups granulated sugar

* 1 cup vegetable oil

* 1 tbsp vanilla extract or vanilla paste

* 4 large eggs

* 3 cups grated carrots

* 1/2 cup crushed pineapple you can omit this if you want but I think it is essential

* 1 cup chopped roasted walnuts optional

For the Frosting

* 1/2 cup unsalted butter

* 16 oz cream cheese somewhat softened but still a little stiff/ 16 oz is 2 (8 oz) packages

* 3 1/2 cups confectioner's sugar if you want the frosting more stiff, add another 1/2 cup going up to 4 cups total

* pinch of salt

* 1 tsp vanilla extract

Instructions

For the Cake

* Preheat oven to 350 degrees.


* Sift together flour, cinnamon, nutmeg, cloves, allspice and baking soda and set aside.


* Next line the bottoms of 3 9” inch round cake pans with parchment paper and lightly grease.


* In the bowl of your stand mixer, beat sugar, oil and vanilla together at medium speed. Next add eggs, one at a time, blending after each incorporation.


* Next slow down the mixer to lowest speed and add flour mixture in increments.


* Fold in carrots, crushed pineapple if desired and walnuts if desired.


* Evenly pour batter into cake pans.


* Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.


* Cool cake layers in pans for 10 minutes then flip cakes onto cooling racks to cool completely.


For the Frosting

* In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.


* Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.


* As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until it the butter has become solid again (can take about an hour or so).


* Add cooled brown butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.


* Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.


* Add salt and vanilla extract and continue whipping until it is smooth.


* Spread frosting between layers and around cake and serve.

Chocolate Self Saucing Pudding

 

Chocolate Self Saucing Pudding’

Prep 10 mins

Cook 30 mins

Total 40 mins

 

A classic chocolate self saucing pudding! One batter magically transforms into a moist chocolate cake AND a chocolate sauce. The sauce has the consistency of maple syrup - never watery, never gluggy. This is easy and fast to make. Serve it up straight away otherwise the sauce gets absorbed into the cake!

Course: Dessert

Servings: 5 -6

Calories: 321 kcal

Author: Nagi | RecipeTin Eats

Ingredients

Topping

• 
1 cup (175g) brown sugar , loosely packed (Note 1)

• 
1/4 cup (30g) cocoa powder , unsweetened (Note 2)

• 
1 1/4 cups boiling water

Batter

• 
1 cup plain flour (all purpose flour) (150g)

• 
2 1/2 tsp baking powder

• 
1/3 cup (110 g) caster sugar (ordinary white sugar ok)

• 
1/4 cup (30g) cocoa powder , unsweetened (Note 2)

• 
Pinch of salt

• 
1/2 cup (125ml) milk

• 
50 g / 4 1/2 tbsp butter , melted

• 
1 egg

• 
1 tsp vanilla extract

Instructions

1. Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).

2. Grease a 5 - 6 cup baking dish with butter. (Note 3)

3. Topping: Whisk brown sugar and cocoa in a bowl, set aside.

4. Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.

5. In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.

6. Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.

7. Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.

8. Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe. (Note 4)

9. Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.

10. Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)

Notes

1. Light or dark brown sugar is fine.

2. Use Dutch Processed cocoa powder if you can. It's the up market cocoa powder, it's darker and has a more intense flavour. But normally I just use run of the mill cocoa powder.

3. 5 to 6 cups is around 1.25 - 1.5 litres / quarts. The dish pictured is 25 x 20 x 4.5 cm / 10 x 8 x 2.75". I often make this in a 20 x 20cm / 8 x 8" square pan or baking dish which yields a slightly thicker cake.

4. The purpose of pouring the water over the spoon as you pour it over the top of the pudding is to try to try to make the water pour gently onto the surface so you can a smooth surface. As you can see from my photos, I am hopeless at this and I have no shame about the nubbly surface of my pudding. In fact, I rather like it it - more crackly brownie-like bits!

5. The pudding needs to be served warm because the longer it stands, the more the sauce is absorbed into the cake and thickens up. Leftovers are lovely if reheated in the microwave because the chocolate becomes all melty again, but you don't get as much sauce as when it is made fresh.

I like to serve mine with ice cream or cream and strawberries. Sometimes I dust it with icing sugar / confectionary sugar to make it look prettier’

Sticky Date Pudding

 Sticky date puddin



• 0:35 Prep

• 1:15 Cook

• 8 Servings 

INGREDIENTS

• 250g pitted dates, chopped 

• 1 teaspoon Bicarbonate Soda 

• 1 1/2 cups boiling water 

• 125g unsalted butter, softened 

• 1 cup brown sugar 

• 1 teaspoon vanilla extract 

• 2 eggs 

• 1 3/4 cups self-raising flour, sifted 

CARAMEL SAUCE

• 1 cup brown sugar 

• 300ml thickened cream 

• 1/2 teaspoon vanilla extract 

• 60g butter

METHOD

• Step 1 
Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan. 

• Step 2 
Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes. 

• Step 3 
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined. 

• Step 4 
Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate. 

• Step 5 
Make sauce Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes. 

• Step 6 
Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.