Recipes

Here is a place where we can all share our recipes. So if anybody has any favourite recipes that like to share, just post them in any of the thread and I will copy them to this page. Do feel free to comment on any of the recipes.

“Happy Makan” or “Happy Eating”

Victor’s Stir Fry Vegetables with Chicken

Ingredients

2 carrots

4 celery stems

1 red capsicum

1 small can of Chinese straw mushrooms

2 chicken thigh fillets

3 cloves garlic

1 inch ginger

1 tablespoon light soy sauce

2 tablespoons oyster sauce

1 tablespoon chinese cooking wine

1/2 teaspoon sesame oil

sprinkle of salt, sugar and pepper to taste

Preparation

1. Slice the carrots diagonally into small sections.

2. Slice the celery into small sections, about 1 cm apart.

3. Slice the red capsicum into 6 sections. Further slice into bite pieces, about 1 cm apart.

4. Drain the can of mushrooms. Rinse in tap running water. Set aside.

5. Cut the chicken into bite pieces. Marinade with some light soy sauce, salt, pepper and a bit of sesame oil.

6. Chop garlic finely. Set aside.

7. Slice ginger thinly. Set aside.

Cooking

1. Heat some oil in a hot wok.

2. Toss in garlic. Give it a quick stir fry until fragrant.

3. Toss in chicken. Stir fry until cook.

4. Add carrots. Then the remaining vegetables. Stir fry quickly.

5. Add all the sauces and ginger. Toss and combine all ingredients.

6. Add some starch mixed with water.

7. Sprinkle salt, sugar and pepper to taste.

Victor’s Sir Fry Chicken with Fresh Shiitake and Oyster Mushrooms

This recipe was chosen and featured by WordPress.com on their Homepage. See the full post here.

Ingredients:

Fresh shiitake mushrooms

Fresh oyster mushrooms

3 chicken thigh fillets

3 cloves garlic

1 bunch coriander

2 spring onions (green section)

1 fresh red chili

1 tablespoon light soy sauce

1 tablespoon oyster sauce

salt and pepper to taste

1/2 cup chicken stock

Preparation

1. Chop chicken and mushrooms into chunky bite pieces. Set aside.

2. Chop garlic finely. Set aside.

3. Chop spring onions finely. Set aside later for garnishing.

4. Chop coriander stems finely. Set aside.

5. Chop coriander leaves. Set aside later for garnishing.

6. Chop red chili. Set aside.

Cooking

1. Heat some oil in a hot wok.

2. Toss in garlic and coriander stems. Stir fry until fragrant.

3. Add chicken. Stir fry until cook.

4. Add mushrooms. Stir fry until cook.

5. Add sauces and red chili. Toss and mix together.

6. Add chicken stock with some corn starch. Let simmer gently.

7. Plate the dish and garnish with coriander leaves, spring onions and dried shallots (optional).

Victor’s Curry Vegetable

Ingredients:

You can use any hard vegetables. I use all the vegetables I had in my fridge. Chop vegetables into small bite pieces.

Cauliflower

Broccoli

Carrots

Potatoes

Sweet Potatoes

2 tablespoon vegetable curry powder

250 ml coconut cream

1 red onion

3 cloves garlic

1 inch ginger

5 dried chilies

To make the chili paste:

1. Soak dried chilies in hot water until soft. Remove the seeds.

2. Chopped ginger, garlic and onion.

3. Place all ingredients in a food processor. Blend the ingredients to the texture that you like.

To cook:

1. Heat up some oil in medium heat.

2. Toss the freshly made chili paste. Stir fry until fragrant.

3. Slowly add the curry powder. Mix through and continue to stir fry. If paste is drying up, add some water.

4. Toss the carrots and potatoes. Mix through until all vegetables are well coated with the paste. Add some water to almost cover the carrots and potatoes. Turn up the heat and cook the vegetable.

5. Toss remaining vegetables. Add more water if necessary.

6. Add coconut cream when vegetables are cooked.

7. Add a bit of salt and sugar to taste.

Victor’s 20 Minutes Noodle

Step 1: Preparation

1. Boil a pot of water with a bit of salt. On boiling, toss in some dry noodle. Boil until almost soft, then rinse in cold water. Let sit until ready to use.

2. Cut the tofu puff into small quarter. Set aside.

3. Chop 4 garlic cloves and small section of ginger. Set aside.

4. Chop 4 spring onion. Set aside for garnish later.

5. Chop 3 leaves of Chinese cabbage. Set aside.

Step 2: Cooking

1. Heat some cooking oil in a hot wok. Toss in garlic and ginger. Stir fry until fragrant.

2. Add 200-300 gm minced pork. Stir fry until cooked.

3. Add tofu puff and chinese cabbage. Continue to stir fry. Add a big tablespoon of black bean chili sauce, 1 tablespoon thick caramel sauce, 2 tablespoon black vinegar, 1 teaspoon sesame oil. Mix through and continue to stir fry. Continue to stir fry for another 5 minutes.

4. Add noodle and toss evenly through the ingredients. Sprinkle a bit of salt and sugar to taste.

Now, enjoy your 20 minutes noodle! Not a 5 minute Maggi Noodle. But better – tastier and very spicy! Use less black bean chili sauce if you like it mild.

Victor’s Ma Po Tofu

Process 1: Preparation

1. Diced firm tofu into small cubes.

2. Boil a saucepan of water. Gently placed diced tofu into boiled water and simmer for 5 minutes. Remove and put aside.

3. Chopped 3 cloves garlic.

4. Chopped 2 spring onion (green section) finely.

5. Chopped a thumb size ginger.

Process 2: Cooking

1. Heat some cooking oil in a hot wok.

2. Toss in garlic and ginger. Stir fry until fragrant.

3. Toss in 500 gm pork minced. Stir fry until pork is half cooked. Add 2 tablespoons black bean chili paste. Continue to stir fry until pork is cooked.

4. Add 1 cup of chicken stock. Turn down the heat and gently simmer.

5. Add diced tofu and continue to simmer until sauce is reduced by half.

6. Add salt and pepper to taste, and some corn starch to thicken the sauce.

Victor’s Stir Fry Vegetarian with XO Sauce

Process 1 – Ingredients and Preparation

To prepare this dish, I use some mock meats combination of glaze duck finely sliced and a small can of mock abalone, and straw mushrooms. Chop 3 cloves garlic and a small bunch of coriander stems.

Note: you don’t have to use mock meats and can substitute with any kind of vegetables, like firm tofu, tofu puffs, a bit of bean sprouts and maybe some vermicelli noodles

Process 2 – Cooking

Heat some oil in a wok. Toss in chopped garlic and coriander. Gently fry until fragrant, then add the rest of the ingredients and a tablespoon of XO sauce. Add a teaspoon of light soy (if you wish for added saltiness). Stir fry until all ingredients are combined thoroughly and cooked. Plate it and garnish with pickled shredded ginger (or some coriander leaves).

Victor’s Crispy Skin Spiced Chicken

This recipe was chosen and featured by WordPress.com on their Homepage. See the full post here. See full post here.

Step 1

Mix the following ingredients:

1 tablespoon red peppercorn (aka Szechuan Peppercorn) – grounded

2 star anise – grounded

1 big piece ginger – finely chopped

8 spring onions (white section) – finely chopped

5 tablespoon Chinese cooking wine

1 tablespoon light soy sauce

1 teaspoon sesame oil

Sprinkle of crushed sea salt

Marinade a whole chicken by rubbing the ingredients inside and outside of the meat.

Refrigerate overnight.

Step 2

Remove the chicken from the refrigerator.

Place on a tray, breast side up.

Put in a steamer (I used wok and a lid) filled with water. Keep checking to make sure there is sufficient water during the steaming process.

Steam the chicken for 1 1/2 hour.

Remove the chicken and let it cool down.

Place in the refrigerator until the chicken is cool and dry.

Step 3

Heat up a wok with enough cooking oil to deep fry the chicken.

Immerse the chicken and deep fry until the skin is browned and crispy (I cut the chicken into 4 portions to fry separately).

Remove and let excess oil drained before serving.

You can serve the crispy skin spiced chicken anyway you like. It is nice by itself with a bit of Thai sweet chili sauce.

Victor’s Chicken Stir Fry with Broccoli, Straw Mushroom and Bamboo Strips

Ingredients

Broccoli

Straw Mushroom (either fresh or canned)

Bamboo Strips (either fresh or canned)

3 cloves garlic

1 thumbsize ginger

Coriander leaves (for garnish)

2 tablespoon oyster sauce

1/2 tablespoon light soy sauce

1 teaspoon sesame oil

1 tablespoon Chinese cooking wine

Salt and sugar to taste

Preparation

1. Cut broccoli into bite pieces. Set aside.

2. Drain the liquid from the can and rinse mushroom and bamboo shoots once or twice. Set aside.

3. Chop garlic and ginger finely. Set aside.

4. Peel some fresh coriander leaves for garnish. Set aside.

Cooking

1. Heat some oil in a hot wok. Add garlic and ginger. Fry until fragrant.

2. Add chicken pieces. Stir fry until chicken is cooked.

3. Add broccoli. Stir fry for a few minutes until broccoli is almost cooked. Add mushroom and bamboo shoots. Continue to stir fry.

4. Add all the sauces. Continue to stir fry. Season with some salt and sugar to taste. Add a bit of corn starch mixed in water to make a bit of gravy.

Victor’s Curry Beef with Roti

This beef curry is very simple to make. You don’t have to be a cook to cook this dish, because I simply use a good curry paste – Alagappa Powder and serve with some Roti (Spring Home Brand).

Ingredients

Chuck Beef

Potato

Cherry tomatoes

1 packet Alagappa Beef Rendang curry paste

1 red onion

3 cloves garlic

Beef stock

Preparation

1. Cut beef into big dices. Set aside.

2. Cut potato into bite pieces. Set aside.

3. Chopped garlic finely. Set aside.

4. Sliced onion. Set aside.

Cooking

1. Heat some oil in a wok. Add garlic and onion. Fry until fragrant.

2. Add curry paste. Continue to stir fry until fragrant. Add a bit of water if paste is drying up.

3. Add beef and stir fry. Mix thoroughly well. Coat beef in the paste.

4. Add some beef stock. Let simmer for a few hours.

5. Add potatoes. Continue to simmer curry until potatoes are cooked.

6. Add tomatoes, some salt and sugar to taste.

Serve the curry with a couple of pan fried Roti.

Victor’s Lamb Shank Curry

Ingredients

Lamb Shanks

3 cloves garlic

1 red onion

2 tablespoon curry powder

1 tablespoon chili powder

1/2 tablespoon cumin powder

1/2 tablespoon garam masala

3 star anise

1 cinnamon stick

4 cloves

10 cardamom pods

1 sprig curry leaves

1 can coconut milk

Preparation

1. Chopped garlic finely. Set aside.

2. Sliced onion. Set aside.

3. Mix the ground powders together. Set aside.

Cooking

1. Heat some oil in a wok. Add the dry spices (cloves, star anise, cinnamon, cardamom). Lightly fry until fragrant.

2. Add garlic and onion. Continue stir fry until garlic and onion are almost cook.

3. Add the ground powder mix slowly. Continue to fry until all spices are mixed thoroughly. You can smell the beautiful spiced aroma now. Do not burnt the paste. Add a bit of water at a time if the paste is drying up.

4. Add some water or chicken stock, and the curry leaves. Then add lamb shanks. Turn the heat down and slow cook for a few hours.

5. Refrigerate overnight once the curry cools down.

6. Next day. Reheat slowly. Add a can of coconut milk and continue to simmer. Serve with rice. Dress rice with lots of curry gravy.

Victor’s Minced Pork in Garlic, Ginger and Coriander Sauce served with Noodle

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Ingredients (minced pork)

300gm minced pork

1 red capsicum

200-250gm canned bamboo shoots (stripped)

2 tablespoon sliced chinese preserved vegetables

3 garlic cloves

A small bunch fresh coriander

1 thumb size ginger

3 spring onions

2 tablespoons oyster sauce

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 tablespoon caramalised dark soy sauce

2 tablespoons chili oil

2 tablespoons black vinegar

1 tablespoon corn starch

Preparation

1. Chopped ginger and garlic finely. Set aside

2. Chopped root section of coriander finely. Set aside.

3. Chopped red capsicum into fine dices. Set aside.

4. Drain and rinsed bamboo shoots. Set aside.

5. Chopped spring onion (green only) finely. Set aside.

6. Mix 1/2 tablespoon corn starch in 1 cup water. Set aside.

7. Boil a pot of water. Throw in 250-300gm dried noodle. Cooked for 5 minutes. Drain the noodle and rinse in cold water.

Cooking

1. Heat some cooking oil in a wok. Toss in garlic, ginger and coriander roots. Stir fry for 2-3 minutes until fragrant.

2. Add minced pork. Stir fry until pork is cooked.

3. Add capsicum, bamboo shoots and preserved vegetables. Stir fry for another 5 minutes.

4. Add all the sauces and continue to stir fry. Combine the ingredients and sauces thoroughly well. Add some salt and sugar to taste. Finally, add corn starch to make some gravy. If too thick, add a bit of home cooked chicken consomme or water.

Sydney Queen’s Creme Caramel

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Ingredients

125g granulated sugar

100ml water

500ml milk (FULL FAT!)

4 XL eggs

60g caster sugar

1/2 tsp vanilla essence

Method

Preheat the oven to 160oC (325oF) or Gas Mark 3

Pour the milk into saucepan, stir and heat until you can see small bubbles forming around the edge.

Meanwhile, beat the eggs in a mixing bowl with the caster sugar and vanilla essence.

Remove the milk from the heat and pour it steadily over the egg mixture, whisking hard all the time – put aside once all the ingredients are mixed well.

Bring the granulated sugar and water to the boil in a heavy-based saucepan, stirring all the time to dissolve the sugar.

Boil and keep stirring until the mixture turns to a golden brown caramel syrup.

Remove from the heat (stir in 1 tablespoon of water if the mixture has become too thick).

Pour the caramel syrup into 4 ramekins, swirling it around so that it coats the sides as well as lying at the bottom.

Divide the mixture between the ramekins and place them in a roasting tin half filled with water.

Place the ramekins into the oven for 40 minutes or until cooked.

Remove the ramekins from the oven and allow them to cool (chill them before serving) – then run a knife around the edge of each one and turn out the creme caramels on to dessert plates.

Serve on its own – or with a scoop of icecream.

A nice alternative is to split the milk into a 50-50 mix of full fat milk and coconut cream – and serve with some toasted shredded coconut sprinkled on top of the creme caramel.

Victor’s Two Types Tofu and Two Types Mushroom

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Ingredients

1 packet of Fried Tofu Puff

1 packet of Firm Tofu

1 packet of Shiitake Mushroom

1 packet of Oyster Mushroom

2 spring onions

A small bunch of coriander

1 fresh red chilli

1 thumb size ginger

3 cloves garlic

3 tablespoon oyster sauce

1 tablespoon light soy sauce

1 teaspoon sesame oil

Preparation

1. Cut tofu into small cubes. Set aside.

2. Chopped coriander roots, garlic, ginger. Set aside.

3. Chopped spring onion. Set aside.

4. Sliced chili diagonally. Set aside.

5. Cut mushrooms. Discard the hard stalk. Set aside.

Cooking

1. Heat some oil in a work. When hot, tossed garlic, ginger and coriander roots. Stir fry until fragrant.

2. Add mushrooms and fried tofu puff. Stir fry a few minutes. Add some water if it is too dry.

3. Add oyster sauce, soy sauce and continue to stir fry until mushrooms and tofu puff are almost soft.

5. Add firm tofu and gently stir fry a few minutes.

6. Garnish with coriander leaves, spring onion, chili and dried shallots.

Serve either with rice or noodle.

Victor’s Stir Fry Pork in Ginger and Garlic Sauce

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Ingredients

300 gm pork fillet

Small bunch of broccoli

Small handful of black fungus

2 spring onion

1 thumb size fresh ginger

3 cloves garlic

1 fresh red chili

2 tablespoon oyster sauce

1 tablespoon fish sauce

Preparation

1. Slice pork fillet into thin slices. Marinade with 1 teaspoon light soy sauce, sprinkle of salt and white pepper. Set aside for 2 hours or overnight

2. Cut broccoli into small bite pieces. Set aside.

3. Diced red onion into quarter. Set aside.

4. Soak black fungus in hot water until soft. Rinse and set aside.

5. Chopped garlic finely. Set aside.

6. Sliced ginger into fine julienne. Set aside.

7. Sliced fresh red chili diagonally. Set aside.

8. Sliced spring onion diagonally (green part). Set aside.

Cooking

1. Heat some cooking oil in a wok. Tossed in chopped garlic. Fry until fragrant.

2. Add pork and fry until cooked. Add broccoli, black fungus and diced onion. Continue stir fry for a few minutes.

3. Add julienne ginger, chili, oyster sauce and fish sauce. Stir fry and mix all ingredients thoroughly.

4. Sprinkle a bit of salt, sugar and white pepper to taste. Add spring onion to garnish the dish.

Victor’s Spiced Vegetarian in Tamarind Sauce and Kaffir Lime Leaves

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Ingredients

Mock meats

8 Chinese shitake mushroom

1 Red capsicum

A bunch of coriander

1 tablespoon chopped garlic

1 teaspoon chopped ginger

4 kaffir lime leaves

1 tablespoon chilli paste

2 tablespoon oyster sauce

1 tablespoon fish sauce

1 pinch tamarind pulp

Preparation

  1. Soak mushroom in warm water until soft. Discard the stem. Set aside.
  2. Soak tamarind in cold water. Extract juice. Set aside.
  3. Chopped the coriander. Separate the greens and set aside to garnish. Chopped the coriander stems. Set aside.
  4. Diced the capsicum. Set aside.
  5. Finely sliced lime leaves

Cooking

  1. Heat some cooking oil in a wok. Toss in garlic, ginger and coriander stems. Stir fry gently until fragrant.
  2. Add mock meats. Stir fry a few minutes, then add mushroom and capsicum.
  3. Add chilli paste, oyster sauce, fish sauce and lime leaves.
  4. Add tamarind juice, some salt and sugar to taste. Garnish with coriander leaves

Min’s Devilled Wine Chops

750g lamb chops

2 sticks celery
1 onion
2 tspns mustard (I always use whole grain)
1 tablespoon brown sugar
1 clove garlic
1 tablespoon worcestershire
1 tablespoon lemon juice
2 tablespoons sherry
1 can of ye olde tomato soup

Cook chops in a casserole dish for 30 mins. Add all other ingredients and cook for a further 45mins. Sprinkle 15 mins prior to done with a little finely chopped celery.

Min’s Scallop Recipe

32 scallops (roe removed).

Sauce:

4 cloves garlic

1/2 fresh ginger grated

2 red chillis finely chopped (seeded or not according to taste)

3 shallots finely sliced

1tsp fish sauce

2tblspns brown sugar

1/2 cup chicken stock

Chopped corriander for garnish (as always)

Heat cooking oil in wok. Stir fry scallops in batches. Remove to warming plate. Stir fry garlic, ginger, chillis and shallots for 2 minutes. Stir in rest of ingredients and bring to the boil. Serve in scallop shells sprinkled with a little fresh corriander or also on a large platter with ye olde cocktail forks.

Sydney Queen’s Kung Pao Chicken

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Ingredients:

750g skinless chicken breast and/or thigh filets
15 or so dried red chillies (the bigger, the less hotter)
1 large onion (brown/red – your choice)
4-5 tbsp cashew nuts
3-4 cloves garlic – minced
4 thin slices ginger – shredded
1 egg white – lightly beaten
3 tbsp cornstarch
1 cup peanut or vegetable oil

Marinade:

1 tsp salt
1 tsp Shaoxing cooking wine (dry sherry is a good substitute)

Seasoning Sauce (mix together and reserve in a bowl):

1 tsp Shaoxing cooking wine
1½ tbsp vinegar
2 tbsp soy sauce
3 tbsp sugar
2 tbsp water

Preparation:

Cut the chicken into bite-sized pieces and marinate with the above marinade

Cut dried chillies into 2cm lengths, shake off/out as much seeds as possible*, then wash and soak them for 30 minutes or till soft. Drain

Cut the onion cross-sectionally into 8 sections (6 if onion is small). Loosen the sections roughly

Cooking:

Put the cup of oil into wok and place the cashew nuts in the cold oil. Turn the heat on. Keep turning the nuts as the oil gets hotter and to ensure even browning. Scoop up when they turn golden brown and put aside

Mix the chicken pieces with the lightly beaten egg white. Add in the cornstarch and mix thoroughly. Heat up the wok and when the oil is ready, put all the chicken in. Spread the chicken pieces out and fry each side for 2 or 3 minutes until golden brown. Dish out and drain excess oil

Heat up wok again and put in 1 tbsp of oil (may use the excess oil from frying the chicken) – add the garlic and ginger to fry for a few seconds. Then add the softened dried chillies* and stir-fry for a minute or two

Now add in the onion pieces and continue to stir-fry for a short while

Now add in the seasoning sauce, chicken pieces and cashew nuts and mix until the sauce thoroughly coats the food

Turn off heat as soon as it is well mixed. There should not be a lot of sauce – just a little bit – enough for the food to be coated

Victor’s 15-minutes Kari Kay (Chicken Curry)

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Ingredients:

500 gm chicken thigh (cut into small bite pieces)

Cherry tomatoes (6-8)

1 spanish onion (sliced)

250 gm Carnation Milk

3-4 tablespoon AYAM brand curry powder

1 teaspoon turmeric powder

1 teaspoon chilli powder

salt and sugar

Preparation

1. Marinade chicken with turmeric powder and a sprinkle of salt (set aside)

2. Heat some cooking oil in a wok (medium heat)

3. Toss in some sliced onion, stir fry for a minute. Add curry and chilli powder. Fry until fragrant (if drying up, add a bit of water)

4. Toss in chicken. Fry chicken until it is nicely glazed in curry paste. Be careful not to over fry chicken or let the paste dried up. Add a can of carnation milk and let chicken simmer gently until cook. Add tomatoes. Add salt and sugar to taste.

Victor’s Asam Heh (Tamarind Prawn)

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Ingredients

500 gm Fresh Prawns

1 big pinch of tamarind pulp

1/2 tablespoon dark soy sauce

Salt and sugar to taste

Preparation

1. Devein the prawns

2. Soak tamarind pulp in 1/2 cup of water. Extract tamarind juice and mix with dark soy sauce, a bit of salt and sugar to taste

3. Marinade prawns in tamarind juice. Refrigerate overnight.

4. Heat some oil in a wok (high heat). Toss in prawns and quick stir fry until prawns are cooked. Remove from wok.

This dish has a beautiful seafood flavour (from the prawn), sour from the tamarind juice (the sour the better!) and salty. We eat this dish with our hands, so our fingers are covered with tamarind and prawn flavours. Yum – they are finger licking good!

Victor’s Chicken Rice

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Ingredients:

1 whole free range chicken

A bunch of spring onion

1 tablespoon white peppercorn

1 thumb size ginger

3 cloves garlic

Tomato

Cucumber

Olive oil

Sesame oil

Chilli sauce

Light soy sauce

Salt

Sugar

Iceberg lettuce

1. Poach the chicken

Remove excess chicken fat from the inside. Keep the fat aside for later use.  Fill a pot enough to submerge the whole chicken. Add a bunch of spring onion (white section only), a tablespoon of white peppercorn, salt and sugar to taste. Put the heat on high until the water is boiled, turn the heat to low and slowly simmer the chicken until it is cooked (between 30-45mins) depending on your stove and liquid in the pot.

2. Prepare Ginger/Spring Onion sauce

While waiting for the chicken to cook, grate the ginger, mixed with finely chopped spring onion (green section only), add some good olive oil, sprinkle some salt to taste. Mix thoroughly well to be served later with the dish.

3. Prepare the rice

Pan fry the excess chicken fat removed earlier with a bit of butter until you get the oily fatty chicken fat mixed with butter. Put aside. Rinsed 2-3 cups of rice in water until water is almost clear. Add the chicken/butter oil, a bit of finely chopped garlic and sprinkle of salt to taste. Add water (or chicken stock) and cook the rice.

4. Prepare the plate

Place the plate with some finely sliced iceberg lettuce, slices of tomatoes and cucumber. Scoop a small bowl of rice onto the plate. Add part of the cooked chicken on top of the lettuces. Dressed a bit of light soy sauce and sesame oil over the chicken, vegetables and rice. Serve with a bit of chilli sauce and ginger/spring onion sauces, and a small bowl of chicken soup (sprinkle some finely chopped spring onion and dried shallots).

Min’s Nutty and Fruity Treats

Here is my try at an Australian version of what my friend described as an Indian recipe (she was brought up in Singapore with an Indian amah).

1×200g Natural seed mix with pine nuts
80g slivered almonds
80g natural pistachios
80g cashews
1 egg white
1 tsp peanut oil
1/2 tsp each of ground cumin, ground coriander, paprika, garam masala, tumeric.
Salt, pepper
1/4 cup sultanas/raisins or dried cranberries (of choice).

Preheat oven to 180 degrees. Combine all nuts and seeds, egg white, oil and spices and season.

Spread the mixture over a roasting dish for about 15 minutes, stirring to make sure all is evening roasted. Add sultanas (or other dried fruit) and cook for another 3 minutes.

Turn off oven, sprinkle with a little lite soy. Serve either warm or cooled.

Full of fibre and very tasty.

Victor’s Fried Duck Eggs

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Ingredients:

4 free range duck eggs

2 stalks spring onion (green) chopped

1 fresh red chilli chopped

1 tablespoon oyster sauce

Sprinkle of dried shallots

Cooking:

Heat some cooking oil. The oil must be very hot, but not smoking. Toss in the eggs. They should be sizzling very quickly. Do not overcook the egg yolk. Remove eggs from the oil. Drain the excess oil. Dress the eggs with oyster sauce. Sprinkle the rest of the ingredients on top.

Victor’s Garlic Chilli Chicken with Basil Leaves

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Ingredients:

1 kg chicken thigh fillets

4 cloves garlic – chopped

4 bird eyes chillies – chopped

1 spanish onion – finely sliced

1 bunch basil leaves

2 tablespoon oyster sauce

1 tablespoon fish sauce

salt and sugar to taste

Cooking:

Heat some cooking oil. Toss in garlic and chilli. Fry until fragrant. Add chicken, fish sauce and oyster sauce. Stir fry until chicken is about cook, then toss in the onion and basil leaves. Season with a bit of salt and sugar.

Victor’s Red Curry Beef

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To make the curry paste, pound or blend the following ingredients (if you like a bit more texture, then  roughly pound the ingredients to create that aromatic infused flavour; otherwise, you can use the  blender to create a smoother texture)

Ingredients:

1 spanish onion

3 cloves garlic

8 kaffir lime leaves

1 inch ginger

1 inch galangal

8 dried chillies

3 red chillies

Dried spices:

5 cloves

1 cinnamon stick

3 star anises

To cook:

Heat 2 tablespoon of cooking oil in a wok, fry the dried spices first then add the curry paste. Fry the spices until fragrant. Then add 1 kg of chuck beef (diced into big chunks), add water to almost cover the beef. Turn the heat down to simmer the beef until almost tender, then add diced potatoes, carrots and 1 can of tomato. Continue to simmer until beef is tender. Add salt and sugar to taste.

Victor’s Pork and Prawn Dumplings

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Ingredients:

300 gm pork mince

250 gm green prawn

4 stalk spring onion (green only)

1 thumb size ginger

1 1/2 tablespoon light soy sauce

2 teaspoons sesame oil

1 tablespoon chinese cooking wine

1/2 teaspoon white pepper

Sprinkle of salt

Chop all the ingredients finely and mix in a bowl. Add soy sauce, sesame oil, chinese cooking wine, white pepper and a bit of salt, combine and mix thoroughly well. Leave in a fridge for a few hours or overnight for the flavour to infuse properly.

To make the dumpling: Buy the Gow Gee dumpling wrapper from the Asian supermarket. It comes in a round shape. Place one wrapper at a time on a flat surface. Dip one finger tip in a small bowl of cold water, rub your wet finger around the round edge of the wrapper, place a teaspoon of the mix ingredients in the centre of the wrapper, fold the wrapper in half, press the edges firmly to stick, then bit by bit fold the edges.

To cook the dumpling:

1. Poach the dumplings in hot boiling water. The dumplings should be cooked when they started floating to the surface of the water.

2. Pan fry by heating some oil in a pan. Pan fry each surface at a time, starting with the base. (Hint: I poached the dumpling first to cook the filling. Once cooked, I remove them and let them sit to cool down until the dumplings are dried)

Min’s Family Beef Casserole

I thought that I would pass on to all a recipe that my late mother-in-law gave me in about 1979. It’s a hearty casserole, very easy to make with a rich gravy. Excuse the fact that it’s not in metric :-)

1 1/2 lb skirt steak
1 large onion
1 tblspn worcestershire sauce
1 tblspn vinegar
1 tblspn brown sugar
1/2 tspn mace
2 tblspns plain flour
salt, pepper
parsley

Mix flour, salt and pepper and ground mace. Rub into steak (cut into large pieces). Place meat into casserole. Cut onion into rings, making alternative layers.

Mix sauce, vinegar, sugar and add chopped parsley. Add 1/2 cup of water and pour over meat. Bake in a covered casserole for 3hrs in a slow oven.

Tip – if you can’t find mace, try nutmeg with a bit of cinnamon sugar.

Victor’s Chicken Rice Porridge

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I make the chicken rice porridge by using some leftover rice, chicken and chicken stock in my fridge.

1 cup cooked rice (leftover) – break the rice with the back of a fork

6-8 cups of water or chicken stock (if you have some in the fridge)

Combine both rice and water or stock in a deep sauce pan. Boil at medium heat, then simmer until the rice is completely broken down and becomes a fairly viscous white porridge.

You can have the condiments on the side or if prefer, combine and mix in the porridge before serving.

Condiments:

Shredded chicken (cooked)

1 teaspoon of finely shredded fresh ginger

½ teaspoon of fried garlic

sprinkle of chopped spring onion (green part)

½ teaspoon of white pepper

1 teaspoon of light soy sauce

½ teaspoon of sesame oil

½ teaspoon of chilli anchovies in black bean sauce (buy in Asian supermarket)

Salt and sugar to taste

This porridge has a multitude of flavour. It is peppery (I like to use more pepper for that peppery flavour) and slightly garlicky from the crunchiness of the fried garlic. It has a good punch of spiciness and saltiness of the chilli anchovy to warm up a cold winter day.

Victor’s Grilled Pepper and Garlic Free Range Chicken Breast with Fresh Tasmanian Scallops in Mint Sauce

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Chicken Marinade Paste:

1 tablespoon black peppercorn

5 cloves garlic

A bunch of coriander roots

Pound the above ingredients with a mortar and pestle. Mix in a bowl of 2 tablespoons fish sauce, 2 tablespoons light soy sauce and 1 teaspoon sugar.

Marinate 2 free range chicken breast and refrigerate overnight.

Preheat the oven to 250 degree. When the oven is hot enough, put the marinated chicken in the oven and turn the heat down to 180 degree. Cook for 30 minutes, or until the chicken is cooked, tender and juicy on the inside.

For the scallops in mint sauce, chopped 4 cloves garlic and a bunch of fresh mint. Heat some oil in the frying pan, toss in the garlic, fry until fragrant, then toss in the scallops. Add 1/2 tablespoon fish sauce, 1 tablespoon oyster sauce, 1/2 teaspoon Chinese cooking wine and a cup of thickened cream. Then throw in the chopped mint and some cracked pepper. Do not overcook the scallops. It should only take 1-2 minutes.

Victor’s Zucchini Pancake with Bruny Island “Saint” Cheese

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To make the pancake mixture, use plain flour, eggs, melted butter, ground nutmeg, cracked black pepper, parmesan cheese, zucchini grated. Depending on your taste, you adjust each of the ingredient to your liking. For me, I use 2 eggs, 3/4 cup flour, 2 tablespoon butter, sprinkle of nutmeg and black pepper, 3 tablespoons grated parmesan cheese and 1 zucchini finely grated (and squeeze to remove excess liquid). The mixture should be nice, smooth and fairly thicken (not runny please).

To make the pancake, heat up the frying pan (medium heat), put a ladle of the pancake mixture on the dry pan, gently spread the mixture to make a nice thin flat pancake. It should only take 2 mins to cook one side, then toss over and gently cook for another 1 minute. Do not overcook the pancake or it will dry up.

To serve, put the pancake on the plate, slice a beautiful piece of cheese (well, a double brie will do if you can’t get hold of Bruny Island “Saint”). The type of cheese needs to be soft and creamy, so it will almost melt seating on top of the warm pancake. Add a few pieces of sundried tomatoes and sprinkle some finely chopped spring onion. I am lucky to get some really fresh fine looking spring onion at the Hmong stall yesterday. They are exactly how the Asian spring onion looks like back in Penang, Malaysia. Not like the oversize spring onion that you usually find at the supermarket.

Victor’s dumpling

Filling:

Mix the following ingredients

1 can of water chestnut – finely chopped
4 shiitake mushroom – finely chopped
500 gm mince pork (or chicken)
2 tablespoons finely chopped spring onion (green parts only)
1 teaspoon finely chopped ginger
2 teaspoons light soya sauce – approx 1 teaspoon
1 teaspoon sesame oil
1/2 tablespoon chinese cooking wine
1/2 teaspoon white pepper
a pinch of salt and sugar

To make the dumpling – place a teaspoon of ingredient in the centre of the dumpling wrapper (round), wet one finger in a small bowl of cold water, run your finger around the rim of the wrapper, fold into half and pinch the edge to fold the wrapper. place on a tray (dust the tray with some plain flour to prevent the wrapper from sticking to the base of the tray).

There are 3 ways to cook the dumpling:

1. Steam
2. Poach
3. Pan fry

Dipping sauce – a bit of chilli sauce and hoi sin sauce, or mix some freshly chopped red chilli in a bit of light soya sauce, or chinese red wine vinegar.

Hexx’s Mini Spinach Pie Triangle

2 unthawed pastry puff sheets
1 cup of finely chopped spinach
1/4 cup of chopped shallots
1/4 cup pine nuts, toasted and chopped
2 tblspn chopped parsley
1 tblspn chopped mint
1/4 tspn thyme
1/4 tspn mixed spice
salt and pepper
1 egg beaten (poor egg)
lemon wedges

Cut pastry into 4 even squares.

Combine spinach, shallots, pinenuts, herbs, mixed spice, salt and pepper.

Place heaped tablespoonfulls of the mixture on each square. Brush edges with egg. Fold pastry over to form triangle. Press edges together well to seal. Brush with egg.

Place on a baking tray. Bake in a very hot oven (220c) for 15 – 20 minutes or until pastry is crisp and golden. Serve with lemon.

Min’s Mini Quiche

Pastry:

2 cups plain flour
125g butter
1 tsp mustard
1/2 tsp paprika
salt, pepper
1 egg yolk
2 tbs water

Filling:

250g bacon
1 small onion
1 tbs parsley
60g gruyere cheese
2 eggs
1 cup milk
125g cheddar cheese

Silt dry ingredients and rub in butter, add egg yolk and water and mix to a firm dough.  Kneed lightly.  Cut into 8cm rounds and press into patty tins.

Chop bacon and place with finely chopped onion into frying pan. Fry until bacon is crisp, then cool.  Spoon mix into pastry cases and top with a little of the combined cheeses.  Beat eggs and milk and spoon to cover.  Sprinkle with chopped parsley and bake in a hot over for about 7 minutes or until golden.

Note:  any combination of cheeses will do as long as not too robust.

Victor’s Scallop Dish

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Ingredients – 500 gm fresh tasmanian scallops, 3-4 cloves garlic chopped, approx 2 inch ginger chopped, 3 spring onions (white section) sliced diagonally, 2 fresh red chillies sliced.

Sauces – 2 tablespoons oyster sauce, 1 teaspoon light soya sauce, 1 teaspoon chinese cooking wine

Cooking – heat some oil, tossed in garlic, ginger and fry until fragrant, add scallops, chillies and spring onions, mix in the sauces and thicken gravy with a bit of starch (mixed with water).

Victor’s Spiced Eggplant Dish

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Ingredients – 1 eggplant diced, 1 zucchini diced, 1 spanish onion chopped, 4-5 cloves garlic chopped

Sauces – 2 tablespoons oyster sauce, 1 teaspoon dark soya sauce, 1 teaspoon caramalised dark sauce, 1 tablespoon sambal oelek (optional)

Cooking – heat some oil, fry the garlic and onion until fragrant, add eggplant and zucchini, mix in the sauces and thicken the gravy with a bit of starch (mixed in water).

Ross’s Mushroom Soup

Chop up an onion and smash a few cloves of garlic. Splash a tablespoon or two of olive oil in a deep casserole dish and add a generous chunk of butter and bring to the bubble. Fry the onion gently until it’s soft, then add the garlic and about 800kg of sliced mixed mushrooms, some sea salt and pepper and cook for about 5 minutes or so (until the mushrooms shrink down a bit). Add a couple tablespoons of tomato paste and a tablespoon of fresh thyme and a litre of chicken stock. Simmer gently for about 20 minutes or so. Toward the end, add a couple tablespoons of thick cream or sour cream, sprinkle some paprika over and mix it up, simmer for another 5 minutes or so. Add a small fistful of chopped up flat parsley.

Lang Mack’s Special Sauce

2 cup of tomato sauce
4 tbs of Worcestershire sauce
6tbs white wine
1 cup minced onion
1/2 cup honey
2 tsp hot mustard
2 tsp paprika
6 cloves crushed garlic (GOOD Garlic)
level tsp ,or more , of chili powder’
Throw the lot in a pot and bring to boil, simmer for about say twenty minutes that’s it. It’s bloody beautiful.

Min’s Lamb Roast

Cut skin and insert slivers of garlic and oregano (if you can’t get fresh then a sprinkle of dried will do). Pour over 1/2 cup white wine, 1 cup fresh chicken stock, juice of 1 lemon. Cover and cook on a high heat for 1/2 hour, reduce heat to slow and cook for 3+ hours…the longer the better, the meat should just fall from the bone due to the tenderising from the lemon juice and white wine.

Min’s Scallop Dish

Lightly stir fry scallops. Stir fry 4 cloves garlic, grated fresh ginger (equal amount to the garlic), 2 finely chopped red chillies and 3 spring onions chopped. Stir in sugar to taste and a little sweet chilli sauce, 1 teaspoon fish sauce and 1/2 cup chicken stock. 1/4 cup chopped coriander. Serve in the shell.

Min’s Secret to a Quick Snack (Lamb Sliced Canape)

“How to cook a meal quickly, without anything in the ‘fridge and only 5 minutes to bolt down to the Supermarket and only 10 minutes to have the meal on the Table”.

Grab: boned lamb fillet – Masterfoods Greek seasoning – a tub of hummus – 2 lemons – a cucumber – natural yoghurt – favorite wrap or dipping bread – tub of tabbouleh from the deli.

Slice lamb very finely on the diagonal, springle generously with greek seasoning, squeeze on the juice of 1/2 a lemon and 1 tblspn olive oil. Throw rapidly into to ‘fridge.

Very finely chop an additional tomato and add to the tabbouleh..the bought one never has enough. Also I find that it has a slightly ‘odd’ taste, but a good squeeze of lemon juice helps with this.

Decant both the tabbouleh and the hummus into nice serving bowls.

Add grated cucumber, 2 crushed garlic cloves to yoghurt and again a little fresh lemon juice, and fresh chopped mint (optional).

Quickly on high heat either pan fry or bbq the lamb and serve with the dipping bread.

4 responses to “Recipes

  1. Well done Victor for your effort and interest in contributing to many who cannot cook well. I am blessed to be able to benefit from this and to be able to take your home cooked food

    • Thanks, Michelle. 🙂 Umm, please feel free to share your family secret too if you like. Tee hee.

      Btw, you are right, the dried shallots “Yu Chang” that you and your sister gave me is definitely the best I have ever eaten. “Kam Siah” or thank you again.

  2. Found your blog on Google and was so glad i did. That was a great read. I have a quick question.Is it OK if i send you an email???…

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