Moi Choy Khaw Yok 梅菜扣肉

外婆的梅菜扣肉在焖煮当中  Grandma's Moi Choy Khaw Yok, stewing slowly in the slow cooker.

材料很简单， 如下：
三成肉
蒜头
梅菜
菜油
水

阿嬷的方法：
梅菜用水浸泡， 去多余盐份， 洗净菜。切段放入slow cooker底层。
三成肉用热水烫一下。不要烫熟肉喔。去腥也让肉比较干净。然后切片。
锅中大火烧开油， 爆香蒜头和三成肉， 倒入slow cooker里。
爆香蒜头和三成肉的锅不用洗， 加入水烧开。水烧开后倒入slow cooker.
梅菜扣肉焖煮中可以试味道。如果梅菜在浸泡中去掉太多盐份， 可加盐继续烹煮。

Huai San Soup 淮山排骨汤

 Tasty soup that supplements the body, nourishes the yin and improves intellect.

Ingredients:
- 450g pork ribs or lean meat
- 450g Huai Shan (de-skin and cut into chunks)
- 20g wolfberries (rinsed)
- 20g dried longan (rinsed)
- 1 tangerine peel
- 12 cups of water
- salt to taste

1) Wash and scald pork.
2) Bring water to boil. Add pork, huai shan and tangerine peel. Bring to boil again and reduce heat. Simmer over small heat for 2 hours.
3) 15 minutes prior to turning off the heat, add the wolfberries and dried longan.
4) Add salt to taste.

Enjoy! 

浓郁芳香, 滋补养身, 养阴益智。

材料:
- 排骨或瘦肉 450克
- 淮山 450克 (去皮切块)...
- 枸杞 20克 (略洗)
- 龙眼干 20克 (略洗)
- 陈皮 1 块
- 水 12 杯 (注: 1杯约250毫升)
- 盐少许

1) 排骨洗净, 用沸水烫过。
2) 把水煮沸, 加入烫过的排骨, 淮山与陈皮。再煮沸, 然后以小火煲2个小时。
3) 息火前15分钟加入枸杞和龙眼干。
4) 加盐调味即可。

Easy & Economical Cream Corn Fritters

I need to confess that I'd made a wrong purchase. Instead of the can corn kernels in water, I gotten the cream style corn. I don't know what to do with it but later decided that I want to make these corn fritters. We had it for dinner but I think it's better served as an afternoon tea snack coz it's a sweet rather than savory dish. As usual, very easy to prepare AND extremely economical! Below S$3 and you get to feed 6.

Serve 4 - 6 pax

Ingredients

- 1 can cream style corn

- 1 cup (125g) self-raising flour

- 1 egg

- 1/2 tsp salt

1) Combine the above ingredients and stir with a spoon until batter is well combined.

2) Heat up about 1cm of oil in frying pan/wok and drop batter into the hot oil. Use a tablespoonful for bite-size snack. *I used a ladle for convenience's sake so I managed to yield 10 burger-sized fritters.

3) Fry both side until golden brown and strain excess oil using paper kitchen towels before transferring to a serving plate.

Enjoy!

Easy Croquette 简易可乐饼

 

What is a croquette? A croquette is a fried food, coated with breadcrumb, usually in the shape of a cylinder, disk or oval. The main ingredients consist of mashed potatoes and/or meat like chicken, veal or beef, vegetables like broccoli, carrot, corn etc, seafood like shellfish and fish. And sometimes with filling like cheese, mushroom or hard-boiled chicken/quail eggs.

I find this dish easy to do but the satisfying part was that it also received positive feedbacks from my family. Hope you and your family will like it too. A great and easy dish for busy moms. The patties can be prepared and chilled in the fridge the night before. Simply coat them with corn flour, egg and bread crumb when you are ready to pan-fry them the next evening. You might want to eat it with rice, as the patty in the burger or make them into bigger portion and serve it as the main alongside with healthy salad. Oh yes, or roll them into smaller balls (the size of fishballs) and eat them as a snack. Whichever way you like it :)

Gentle reminder: Divide mixture into 12 portion to serve 6 pax. There are 2 adults and 4 kids in my family. So note that my recipes are always cater to feed my big brood. Feel free to half the amount of ingredients to suit your needs.

Ingredients:

- 500g potato (cut into chunks)

- 200g salmon (steamed and flaked)

- 80g broccoli (cut into small florets)

- Juice of 1/2 a lemon

- 1 tsp salt and pepper to taste

- 1 egg (for coating)

- 50g corn flour (for coating)

- 50g bread crumb (for coating)

1) Bring a pot of salt water to boil. Add potato and cook for at least 10 minutes. Add broccoli and cook further until both potato and broccoli have soften. Drain away water and mash potato and broccoli.

2) Add salmon into the mashed potato and broccoli. Add lemon juice and seasoning. Mix well.

3) Whisk the egg.

4) Shape mixture into a ball and slightly flatten. Coat with corn flour, follow by the whisked egg and bread crumb.

5) Shallow fry the croquette 2-3 minutes on each side until golden. *All the ingredients are cooked so prolong frying is not necessary.

6) Drain on a paper kitchen towel to absorb oil before transferring onto a plate lined with lettuce.

Enjoy!

Click here for a step-by-step tutorial.

Traffic Light Steamed Tofu

 

I named it traffic light steamed tofu because it consists of the tri-color just like the traffic light, haha... :) Simple as that. With red being the prawns, the corn kernels are yellow and the green is green capsicum of course.

Ingredients:

- 1 tub of tofu ideal for soup/steaming

- 150g medium prawns (de-veined and cubed)

- 2 tbs (40g) diced green capsicum

- 2 tbs (40g) corn kernels

The seasoning:

- 1 tbs soy sauce

- 1 tsp corn flour

- 1/2 tsp sesame oil

- 1/2 tsp sugar

- pinch of salt and pepper

1) Marinade cubed prawns with the seasoning and set aside to marinate for 15 minutes.

2) Place tofu on a plate (with a little depth preferred). Cubed into 8 pieces.

3) Scatter corn kernels, capsicum and prawns over and around tofu.

4) Bring water in wok/steamer to boil. Lower plate into wok/steamer, cover and steam on high heat 4-5 minutes.

Enjoy!

Click here for a step-by-step tutorial.

Meatballs & Spinach Soup with Wolfberries 肉丸苋菜枸杞汤

Ingredients:

- Ikan Bilis Stock (1.4litre)

- Mince meat (pork or chicken)

- 1 bunch of spinach (wash and cut 2-inch length)

- 11/2 to 2 tsp wolfberries (rinsed)

- 1 heap tbs cornflour

- 1 tbs soy sauce

- 1 tsp sesame oil

- pinch of salt and pepper

 

1) Prepare ikan bilis stock. ** I used the stock (700ml) that I have prepared and chilled in the fridge. I find it salty so dilute with water using a 1:1 proportion. Refer here for the preparation.

 

2) Combine mince meat, cornflour, soy sauce, sesame oil, salt and pepper. Mix well and roll them into balls.

 

3) Bring stock to boil and add wolfberries follow by meatballs, cook for a while and add spinach. Bring to a boil again and done.

 

Enjoy!

Click here for a step-by-step tutorial.