Plate & Palate

Tuesday, June 7, 2016

Pot Pie Filings

Ingredients
300g Chicken Fillet - wash, cut into small pieces and marinade with Salt & Pepper, 1 tbsp Corn Flour
1 can of Button Mushrooms, sliced
3 Hard Boiled Eggs, cut into 4 pcs @
2 cups of Mixed Vegetables
1/2 Orange Capsicum, cut
1/2 Big Onion, sliced
1 tbsp Minced Garlics
1 tbsp Knorr Haochi Seasoning Powder
1 tsp Black Pepper
2 tbsps Olive Oil

Method
In a pan, heat oil add sliced Onions & capsicum and sauté till soften. Add minced Garlics and mixed vegetables and stir fry till Garlics are fragrant.

Add Chicken fillets, stir fry till half cooked and add Knorr seasoning & black pepper. Stir fry till chicken are cooked, set aside.

White Sauce (Recipe from a Jap Cookbook, great for gratin!)

Ingredients
30g Unsalted Butter
30g Cake Flour
400ml Fresh Milk
Dashes of Salt & Pepper

Method
In a pot, melt butter and add Cake Flour. Stir till a smooth batter is formed. Quickly pour the milk and mix the batter well. Keep stiring using a balloon whisk till the sauce is thickened. Add dashes of Salt & Pepper. Set aside.

Mash Potatoes

Ingredients
3 Large Potatoes
100ml Fresh Milk
60g Cream Cheese
1/2 tsp Chicken Stock Seasoning (I used Vegetarian Mushrooms Granules)
Dashes of Black Pepper

Method
In a pot of water, boil the 3 potatoes for 45 mins or until the potatoes turned soft. Pour away hot water and add ice water to easily remove the potato skin and discard the skin.

Mash the potatoes and transfer to a clean pot. Add Milk, Cream a Cheese & Chicken Stock granules and cook over medium heat. Keep stirring until all ingredients are mixed well. Set aside.

Pot Pies to Oven

Prepare 6 Cocottes in a baking tray. First add a tablespoon of White Sauce, follows by filings & 2 pcs of Hard Boiled Eggs then fill up 2 tbsps of White Sauce. Lastly top up Mashed Potatoes.

Bake at 220 deg Celsius for 15 mins in a preheated oven or till parts of the Mashed Potatoes turn brown. Best to serve while it is hot. Otherwise you may heat it up in a microwave oven for 1 min before serve.

Char Siew by Pam Hi

Facebook link - https://www.facebook.com/photo.php?fbid=1056453251096471&set=pcb.1033089190078714&type=3&theater

Recipe link - https://www.evernote.com/shard/s472/sh/0bc51bca-2e5f-4694-b5c6-441265656adf/475db2b2497721ee6cfac03b53437a26

1 kg - Pork (I used 不见天 or 边肉, I dunno what to call in English but the meat is taken from the underarm area of a pig (area between the pig’s shoulder and belly which would never have been exposed to sunlight) - hence is called 不见天, the meat is less fatty and tender. If cannot find you can use shoulder butt pork.

Prepare following & mixed well before putting in meat to marinate for at least 4 hrs (I marinated overnight).

2 tbs - Hoisin sauce
2 tbs - light soya sauce
3 tbs - Oyster sauce (I used premium)
1 tbs - Chinese wine (hua tiao)
2 tbs - Sesame oil
100gm - Sugar
1 tsp - five spice powder
1 tsp - pepper

TO COOK
1) use a non stick frying pan, add pork & sauce (reserve some to add on top of char siew if too dry later)...

2) cover it and let it simmer on med to low heat for about 30 to 40 min. Pls remember to turn the pork every few mins to prevent char

3) if pork reaches the tenderness you desire. .open up the cover turn up to high heat to dry up the sauce and a little char look if u prefer...again don't forget to turn the pork so that it will not over char.

4) Heat up the balance sauce & pour over the meat if u like to have more sauce.

Tuesday, May 24, 2016

Roasted Pork Belly by Vera Koh

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1031797306874569/

Kueh Salat by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1030132310374402/

Kuih Seri Muka (Kueh Salat)
Very yummy...

Recipe from a friend ( her nonya grandma recipe)

INGREDIENTS
Rice layer:
300g uncooked glutinous rice, washed & soaked overnight
200ml thin coconut milk [i use coconut cream 75ml + 125ml water]
1 tsp salt
3-4 pandan leaves, tied into a knot

Custard layer:
3 medium eggs
200ml coconut milk [i use coconut cream 125ml + 75ml water]
130g sugar [i use 110g]
100ml pandan juice (blend 6-8 pandan leaves with 120ml water)
5 tsps cornflour
2 tbsps + 1 tsp plain flour

Rice layer:
1. Drain soaked rice and place in cake pan. Mix coconut milk & salt together and add to rice. Bury pandan leaves in rice and steam over medium high heat for about 25 mins or till cooked.
2. Remove pandan leaves and fluff up rice with spoon. Thereafter, press rice down to form an even and compact layer. Steam for another 15 mins.

Custard layer:
3. Combine eggs, sugar & coconut milk in a mixing bowl. Whisk to combine.
4. Add pandan juice, cornflour & plain flour. Stir well till smooth and ensure no lumps. Strain mixture.
5. Place over small fire and stir continuously until custard just begins to thicken. Off fire.
6. Pour over rice layer and steam over very gentle heat until set, about 25 mins. Put a cloth over to prevent water dripping down. Avoid opening the steamer and this will allow heat to escape and lengthen cooking time.
7. Allow cake to cool completely before cutting.

Mee Sua Kueh by Alice Pang

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1030682720319361/

300g mee sua
70g dried prawns
100g minced meat
3 dried mushroom (soaked & cut strips)
1Litre water
1tbsp garlic

Dash of sesame oil
Pepper
1tsp sugar

Method:
Put some oil & fry the garlic,add in dried prawns fried till fragrant.
Add in minces pork & mushroom, fried till frangant.
Pour in water, add in seasoning,then add in nee sua, on small fire cook till the mee sua cook & dry.
Pour to a oil baking tray. Let it cool then cut into small pieces. And pan fried till golden brown. Serve