Char Siew (Rice Cookier) by Ah Bee Flanders

Recipe: http://everybodyeatswell.blogspot.be/2014/06/rice-cooker-char-siew.html

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/790309327704812/

Stir fry minced pork with olive vegetables by Maggie Teo

Ingredients
Minced pork (marinate with sesame oil, light soy sauce, pepper and cornflour)
Mushrooms (diced)
Chilli padi
Garlic (chopped)
Olive vegetables (2tbsp)
Salted soya beans (1tbsp)
Sugar


Method
Heat oil in wok, fry garlic and salted soya beans until fragrant. Add in mushrooms, minced pork and chilli. At last add in olive vegetables and sugar to taste.


Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789756657760079/

Xiao long bao by Aileen Lee

Skin dough- 300g bread flour
- 95g Hong Kong pao flour
- 225g ice water

Soup base jelly- 115g Chinese ham (jing Hua ham) (optional)
- 1/2 chicken or 500g pork (remove fat)
- 2 slice of ginger
- 600g chicken feet
- 20g gelatin
- 1.8 litre of water

Filling
- 600g minced meat
- 600g soup base jelly
- 15g egg white
- 20g sugar
- 2 tbsp light soya sauce
- 1 tsp salt
- 1 tbsp sesame oil
- dash of pepper

Method

Skin dough
- shift all flour together and make a well and knead till smooth or alternative you can use mixer or bread maker to knead it
- wrap and put in fridge for 1hour
- measure and cut dough into 8g each and roll into circle sheet with thicker center

Soup base jelly
- wash chicken, chicken feet and meat. Remove fat, chicken feet skin and nails
- bring all ingredients to boil over high heat and change to low heat boil for 4 hours
- remove from heat, strain the soup leave to cool

Filling
- stir the meat till sticky
- add in soup base jelly and egg white mix well
- add in seasoning and mix well
- put in freezer and chill for 30mins (ensure the meat paste is not watery)

Assembly
- put 1 tsp of filling in the sheet
- fold up the pleats. Place about 2 fingers apart for each of them.
- steam for 5-6mins over high heat. Serve hot.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789311771137901/

Roasted Pork Belly (Sio Bak) by Pretty Soh

Recipe: https://www.facebook.com/prettyskitchen/photos/a.594209387316156.1073741826.398454426891654/798441986892894/?type=1&theater

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789250924477319/

Hakka Meat Roll by Gina Choong

Recipe: http://forum.kitchencapers.net/phpbb/viewtopic.php?t=10123

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789313127804432/

Ngor Hiang by Patricia Bakersiao

Ingredients
Bean curd skin 1 pack
(Some skin quite salty. U can use a damp cloth to wipe few times to reduce the saltiness)

A) Meat filling:
- Mince meat 500g
- Prawn meat 300g (coarsely chopped after removing shells & veins)
- Water Chestnut 10 nos (peeled n coarsely chopped)
- Shallot 3 nos (chopped finely )
- Cream Crackers ( Hupseng / Khong Guan) 10 pcs (crushed finely)
- Carrot 1/2 (finely chopped)
- Parsley 2-3 tbsp (chopped)

B) Seasoning)
1 tsp Dark sauce
2 tsp Five spice powder
1/4 tsp White pepper
1 tsp Sugar
1 1/2 tsp Salt
1 Egg ( lightly beaten)
3 tsp Corn flour

Method
1) Add (A) to large bowl and season with (B). Mix thoroughly and marinade overnight or at least 4 hours in the fridge.
2) To fold the Ngor Hiang, lay a piece of cut Bean curd skin on work surface. Place 2 1/2 tbsp of meat filling in the Bean curd skin. Fold 2 times.
3) Prepare a steamer, arrange the ngor hiang such that they do not touch each another, and Steam for 15 mins on each batch. Let the steamed ngor hiang cool n air dry completely on a wire rack.
4) Heat wok with enough oil to pan/deep fry in batches for about 2-3 mins or until ngor hiang are golden brown. Drain access oil with kitchen tower.
5) Serve.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/788936251175453/

Pork Belly With Salted Fish by May Chong

Ingredients
300g pork belly,sliced
50g salted fish,sliced
5 pcs dry chilli,sliced
15pcs ginger,sliced
1 pc onion,sliced
Some spring onion

Seasoning
1/2 light soy sauce
1 tsp sugar
1 tsp oyster sauce
1 tsp black soy sauce
100ml water

1 tbsp shaoxing wine( add in last part)

Method
1. Heat up oil, stir-fry salted fish and dry chilli with lower heat until fragrant.
2. Add in ginger,onion and pork belly and stir-fry evenly, add in Seasoning and stewed for 3mins until soft.
3. Heat up claypot with lower heat, pour in spring onion and pork belly, add in 1 tbsp shoaling wine with lid on and cook for 1-2mins, serve.

For recipe in Chinese: https://m.facebook.com/742362712499171/photos/pb.742362712499171.-2207520000.1425336624./789041994497909/?type=1&source=54&ref=bookmark

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/787261008009644/

Bacon and Cabbage Stir-fry by Sharon Lam

Recipe: http://www.delishar.com/2015/02/bacon-and-cabbage-stir-fry.html

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/787571301311948/

Mardi Gras Special: Red Beans and Rice – Comfortably Yum

Any time someone asks the question, “What exactly is soul food,” the answer should always be a comforting bowl of red beans and rice. Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.

Like I say in the intro, there are thousands of ways you can make this, using all sorts of smoked pig parts and sausages, but there are really only two ways you can serve it – thin and soupy, or thick and creamy.

Once you slowly simmered your beans, and they’re very, very soft and tender, and your meats are falling apart, you’re ready to serve. If you ladle it up as is, you’ll have something that’s fairly loose, with most of the beans still whole. It’s great like this, and based on my travels to New Orleans, the more common style.

However, another popular technique is to smash and stir some of the cooked beans into the mixture as you continue cooking. This creates a much thicker, and creamier consistency, which I really enjoy when I want something a bit more substantial. It’s closer to a chili texture, and I love how the rice sticks to it.

This is totally up to personal taste, so if you’ve never made it before, try some on rice as soon as the beans are tender, and it’s still pretty juicy. Check it out, and then, if you want, you can continue cooking/smashing/stirring to end up closer to where I did.

Regardless of how thick you make yours, you’ll want to soak your beans overnight in cold water before starting the recipe. If you forget, which you will, you can always use the quick method. Bring the beans to a boil in large pot of water, turn off the heat, and let it sit there for an hour or so to soften up, and become easier to digest.

If you put enough meat in it, this is more than a meal, but it also makes a great side dish for barbeque, or pretty much anything. Throw in some collard greens, and maybe some cornbread, and let the good times roll. I hope you give this easy, red beans and recipe a try soon. Enjoy!

Ingredients for 8 portions:

1 tablespoon vegetable oil

12 ounces Andouille sausage, sliced or cubed

1 cup finely diced onion

3/4 cup finely diced celery

3/4 cup finely diced green peppers

4 cloves minced garlic

1 teaspoon freshly ground black pepper

1 smoked ham hock

2 bay leaves

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper, or to taste

2 quarts chicken broth or water, plus more as needed to adjust consistency

1 pound red kidney beans, soaked overnight

about 2 teaspoons kosher salt, or to taste
hot sauce to taste

Shabu Shabu Pork with Bell Peppers by Tan Min Chau

Recipe: http://budgetpantry.com/shabu-shabu-pork-with-bell-peppers/

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/724777354258010/

Crispy Roast Pork by Yvonne Mah

Ingredients

1 kg Pork Belly

1 tbsp Rose Wine

1 tsp Salt

Marinade

2 pieces Red Fermented Beancurd

1 tbsp Abalone Sauce

1 tsp Sugar

1 tsp 5-spice Powder

1/2 - 1 tsp Pepper

Method

1. Rinse pork belly and pat-dry. Make a few slits on the pork belly & season with the marinade except on the skin. Drizzle the skin with Rose Wine and rub well with salt.

2. Place the seasoned pork with the skin side up and chill in the fridge uncovered overnight.

3. Place some water in the baking tray and arrange the pork belly on a grill rack with the skin side up. Bake in a turbo convection oven at 200 deg for 15 mins.

4. Remove the pork belly and poke as much holes on the skin. Continue to bake for another 10-15 mins. Repeat this process until you can't poke anymore holes. By now the skin would be cooked and crispy.

5. Leave the pork belly to rest before slicing.

Meatballs by Ina Tay

Ingredients500grams minced pork (lean meat no fats please)
1 clove garlic (peeled n chopped into small pieces)
3 tablespoon full of diced carrot
1 tablespoon sesame oil
1 tablespoon hua tiao wine
1 1/2tablespoon castor sugar
2 tablespoon rice flour
1 teaspoon ground pepper

Method
Mix well and let it set for 3hrs in the fridge.
Mould into small balls
Heat wok and deep fry till golden brown

Recipe for mee pok:
Mix 2 tablespoon of light soy sauce with 1 tablespoon of sweet soy sauce ( i prefer more of the taste of sweet soy sauce. Adjust accordingly if u want) and 1 teaspoon of sesame oil. Mix well with some hot water.

Simply cook mee pok for 5 secs in boiling water and transfer to cold water for 5 secs. Repeat this process again and lastly cook in boiling water for another 8 to 10 secs will do. You will notice the mee pok looks shiny.

Serve and enjoy!

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/781502368585508/

Quick and Easy Chinese Hot and Sour Soup

The Lunar New Year, often called the Chinese New Year, is next week and I take that as the perfect excuse to pull out some of my favourite Chinese recipes and to try some new ones. One of my favourite Chinese take out dishes is the hot and sour soup and a few years ago I shared a traditional Chinese hot and sour soup recipe but it required a few ingredients that you could only get on a trip down to Chinatown or a well stocked local Asian grocery store so I decided to come up with a more accessible or pantry friendly version. This version of Chinese hot and sour soup does not require any rare ingredients, it takes less 20 minutes to make and what's more is that it's still better than most take out versions! You really couldn't find a much simpler soup recipe than this one, you pretty much just throw everything into the pot, heat it, pour in the egg drop along with a few seasoning and you are done! If you are looking for a quick, easy and tasty Chinese hot and sour soup, this is it and it was perfect for me right now since it is far too cold out for me to head down to Chinatown to pick up some of those wood ear mushrooms and lily buds that are required for the more traditional version of the recipe!

Read the recipe »

鸿喜菇豆腐烩肉丸 by Wai Soh Man

Recipe: http://jaselinewai.blogspot.sg/2015/02/blog-post_11.html

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/780145902054488/

Fortune Sacks by Chin Chin Chan

Video recipe: http://youtu.be/yL2gUUjlmf4

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/779031515499260/

Rice Cooker Gula Melaka Cha Siew by Michelle Heng

Recipe adapted from http://susiekitchen.weebly.com/blog/gula-melaka-char-siew

Ingredients
500-750g pork collar

Marinade
4-5 gloves garlic
3-4 slices ginger
1 tsp salt
1 tsp pepper
2 tbsp soy sauce
1 tbsp shaoxing wine
1 tbsp cooking caramel
100g gula melaka (cut to small pcs)
220ml water

Steps
1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces.
2. Add all the marinade to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes.
3. Cover with a lid, and let the meat marinate for at least one hour. (Best to marinate for almost a day for a more flavourful char siew).
4. Pour all the ingredients into the rice cooker. Cover the lid and start the rice cooking process.
5. Stir the ingredients after 20 minutes into cooking. Regular stirring will give a more even heating and coating to the meat. When the liquid ingredient are thickening up, give the meat more regular stirring. At the end of the cooking, the meat will be coated with a thick coat of sauce.
6. Transfer the cooked meat out of the pot to a preheated airfryer, airfry for 4 mins at 180 deg C, turning once 1/2 time into cooking.
7. Pour some water to mix with the remaining sauce in the rice cooker pot. This will become the gravy to be poured over the warm rice during serving. May thicken with some corn flour slurry to the consistency one prefers.
8. Slice the char siew when cooled.
9. Bon appétit!

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/777036129032132/

Sea Kelp, Daikon & Pork Soup by Chin Chin Chan

Recipe: http://fromchinshome.blogspot.fr/2015/02/sea-kelp-daikon-pork-soup.html?m=1

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/777049525697459/

Steamed Taupok (Money) Bags by Xiujuan Peh

Season minced meat with sesame oil, soya sauce and pepper. Add fish paste and chopped spring onions. Cut one side of the taupok and open it into a pouch. Stuff the filling carefully into the tau pok. Use spring onion to tie 2 rounds before making a knot. Steamed for about 15 mins.

For broccoli, I steamed separately. 

For sauce, mixed with some soya sauce, oyster sauce and sugar. Thicken with cornstarch then drizzle on the taupok and broccoli after arranging them on the plate.

Post link: https://www.facebook.com/photo.php?fbid=10153051896736718&set=gm.776149645787447&type=1&theater

Steamed tofu with minced pork, mushrooms and salted egg yolk by Jeannie Lee

I seasoned pork with salt, pepper, sesame oil n some corn flour.
Cut the shitake mushrooms n mixed together with the minced pork. I also added some salted egg white into the minced pork.
placed the minced pork mixture on top of the tofu n topped with salted egg yolk.
Steam for 15mins or till pork is fully cooked.
Pour little sesame seeds oil n garlics oil onto the tofu and
Garnish with spring onion.
Served hot.

Post link: https://www.facebook.com/photo.php?fbid=1037465992937374&set=gm.776150885787323&type=1&theater

Sweet and Sour Pork Rib 浙醋排骨 by Yvonne Mah

Marinade:1/2 tsp Salt
1 tsp Light Soya Sauce
1 Egg
1 tbsp Corn Flour
1 tbsp Plain Flour
3 tbsp Water

Sauce: 3 tbsp Black Vinegar
3 tbsp Tomato Sauce
1 tbsp Chilli Sauce
1 tbsp Worcestershire Sauce
2 tbsp Sugar
5 tbsp Water

Method: 1. Marinate spare ribs (500-600g) with salt & light soya sauce preferably overnight or at least 4 hours.
2. 1-2 hours before cooking, add the egg, corn flour, plain flour & water to spare ribs and mix well.
3. Prepare the sauce. (You may adjust the amount of ingredients according to your own preference.)
4. Heat up oil and fry spare ribs until golden brown. Dish up and set aside.
5. Cook the sauce until thicken, add in the fried spare ribs and mix well. Dish up and serve.

Post link: https://www.facebook.com/photo.php?fbid=10152775953562979&set=gm.774244065978005&type=1&theater