Homemade Pizza

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Pizza Dough
Ingredients: (serves 2)

1 Cup/250ml Luke Warm Water
7g Dried Yeast
1 Teaspoon Of Salt
1 Teaspoon Of Sugar
350g Plain Flour/Bread Flour
1 Tablespoon Olive Oil

1. Place the yeast and sugar in a measuring jug and mix with 50ml of water.
2. Leave the yeast mixture in a warm place for 15 minutes or until frothy.
3. Mix the flour with the salt and make a well in the center.
4. Add the oil, the yeast mixture and the remaining water.
5. Using a wooden spoon, mix to form a dough. Turn the dough out on a floured surface and knead for 4-5 minutes or until smooth.
6. Return the dough to the bowl, cover with an oiled sheet of cling film and leave to rise for 30 minutes or until double in size.
7. Knead the dough for 2 minutes, stretch the dough with your hand, then place it on an oiled baking tray, pushing out the edges until even and to the shape required.
8. Spread the topping evenly over the pizza base.
9. Top with Mozzarella cheese and bake in a preheated oven at 200 degree for 20-25 minutes and serve hot

Pizza Supreme
Ingredients: (serves 2)
1 x Quantity Pizza Dough
1 1/2 Tablespoons tomatoes Paste
100g Thinly Sliced Bacon/Ham
1/2 Red Capsicum, Diced
1/2 Green Capsicum, Diced
4 Button Mushrooms, Sliced
1/4 Can Pineapple Pieces, Drained
1 Cup Grated Mozzarella Cheese

1. Preheat oven to 220 degree, place rolled pizza dough onto a lightly greased baking tray.
2. Spread tomato paste over base.
3. Top the pizza base with ham, capsicum, mushroom, pineapple pieces and mozzarella.
4. Bake for 15 minutes or until base is golden and crisp. Served immediately.

Notes: You can add different fillings to create different pizza. Eg: Satay chicken, Seafood, Vegetarian or etc.


Pear And Sweet Corn Soup

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Ingredients: (serves 4)
300g Pork Ribs
1 Sweet Corn, cut into quaters

1 Large Shingo Pear, cut into quarters
5g Sweet & Bitter Almond (南北杏)
1 Honey Date (金丝蜜枣)
5 Large Red Dates (红枣)
5g Wolfberries (枸杞)
1000 ml Water

1. Blanch the pork ribs in boiling water for 5 minutes. Drain them thoroughly, then set aside.
2. Use a clean pot, bring 1000ml of water to boil, add in sweet corn, pear and the rest of the ingredients except the wolfberries.
3. When the soup comes to boil again, lower the heat and simmer for about 30 minutes or so until it is favourable to taste, add in the wolfberries and simmer for another 5 minutes or so.
4. You can serve it with rice or before meal.

~ Shingo pears are one of the popular export fruits. They have light golden brown peels, and taste very sweet and juicy yet have crunchy texture.

Seafood Mui Fan

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“Mui Fan” is one of the most common dish found in Singapore Zhi-Cha” store.

Ingredients: (serves 2)
8-10 Medium Size Prawns
1 Large Fried Fish cake, cut into slices
4 Crabstick, cut into halves
1 Bunch of Choy Sum
1 Medium Rice Onion, cut into wedge
3 Cloves Garlic, finely chopped
2 Eggs
2 Rice Bowl of Cooked Rice
100 ml Water
1 Tablespoon Cornstarch Solution

1. Wash, clean the prawns, remove the shell of the body (head retain), slit the back of the prawn and remove the vein.
2. Marinate prawns with some cornstarch, pepper and cooking wine. Set aside.
3. Trim and wash the choy sum and set aside to drain well.
4. Preheat the pan with 1/2 tablespoon of oil, saute the minced garlic and onion till fragrant, add in the marinated prawns.
5. Give it a quick stir for about 10 – 15 seconds, till it slightly changed colour, add in the choy sum and stir-fry for another 5 seconds.
6. Next add in the fish cake slices and crabstick, and give it another quick stir before add in the water.
7. When the water comes to boil again, crack in the eggs, gently give it a few stir to separate the egg then stir it the cornstarch water to thicken the sauce.
8. Off the heat, season it with some salt and pepper before spooning it on top of the rice.
9. Serve hot with some cut chilli in light soy sauce.

Stir-Fry Cereal Prawns

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Ingredients: (serves 2)
15 Medium Prawns, remove the middle part shells.
10 Curry Leaves, roughly shredded
2 Small Chillies, roughly chopped
2 Egg Yolks, lighten beaten
2 Tablespoons Pouring Cream/Evaporated Milk
1 Packet Instant Cereal Prawn Mix (You just need to buy those “Instant Cereal Prawn Mix” which contain the Cereal mixture and follow the instructions given and you’ll have your Homemade Cereal Prawn.)
1 Tablespoon Butter

1. Wash and deveined the prawns accordingly and set aside for later use.
2. Coat the prawns lightly with some cornflour before deep-frying to give it a crisp texture.
3. Preheat a pan and add in the butter, stir occasionally until butter melted then add in the curry leaves and stir-fry for 1-2 minutes then add in the chillies then followed by the eggs and cream mixture.
4. Give the egg mixture a quick stir until scramble egg texture then pour in the cereal mix and prawn and stir-fry for another 2-3 minutes until cereal becomes crispy.

5 Minutes Tofu Dish

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Tofu is always one of the best and versatile ingredient found in the kitchen pantry. Since Tofu has very little flavor or smell on its own, you can use it to create all kinds of sweet and savory dishes range from starter, soup, main course and dessert or even in cake and pastry. Today we are going to prepare a less than 5 minutes dish using Tofu and Pork Mince with Bean Paste (肉酱) as the main ingredients.

1 Box of Silken Tofu (Any brand will do)
3 Tablespoon of Pork Mince Paste (肉酱)
1 Century Egg (皮蛋), cut into small cubes
1 Packet of Shimeji Mushroom
Some Spring Onion
Some Chilli

1. Remove the tofu from the packaging and place it on a big serving plate and try to pad dry both side with some kitchen paper towel.
2. Cut the individual stalk off from the bunch of shimeji mushroom, and stir-fry for 30 seconds in a lightly-oiled saucepan.
3. Remove from saucepan and arrange on the side of the tofu.
4. Spread the pork mince paste on top of the tofu and scatter the century eggs all over it.
5. Before serving, reheat the tofu in microwave for 30 seconds to a minute high depending on the voltage of your microwave.
6. To serve, top with some chopped spring onion and chiili as garnish.

5-Star Chicken Congee, Singapore Style

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Ingredients For The Basic Congee

  • 1 1/2 cups rice, washed
  • 8 cups water
  • 3 garlic cloves, skinned and crushed
  • 1 inch ginger piece, peeled and thinly sliced
  • 1 tsp white pepper
  • 1 tsp sugar
  • 1 tsp salt

Ingredients For The Chicken Topping

  • 300g chicken thigh fillets, diced into 1 cm pieces
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp rice wine vinegar
  • 1/2 tsp sesame seeds
  • 1 tbsp sesame oil
  • 1/4 cup chives, finely chopped
  • 1/4 cup spring onions, finely chopped

Preparation & Presentation

  1. Combine all the ingredients for the basic congee in a large and deep saucepan.
  2. Simmer on low heat for 2-3 hours, stirring very frequently. The more you stir, the creamier the congee will become as the rice grains break down down slowly.
  3. Heat sesame oil in a pan.
  4. Add the chicken and saute on high heat for 2-3 minutes.
  5. Add soy sauce, oyster sauce, vinegar and sesame seeds.
  6. Stir-fry on high heat for 6-8 minutes till chicken pieces are thoroughly cooked. Remove from heat. Ladle some congee into a bowl.
  7. Top with chicken pieces and sprinkle chives and spring onions. Ready to serve.

Taiwan-Style Shredded Chicken Porridge

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Serves 4 – 5

Preparation time: 30minutes

  • 1.5 cup of rice grain, rinsed
  • 1 large piece of chicken breast meat/fillet (about 200g)
  • 10 mini-sized dried scallops (rinsed with water) / or 3 – 4 chunky thumb-sized dried scallops (soaked for 15 minutes till softened)
  • 1 carrot, finely shredded
  • ¼ teaspoon of mashed ginger (姜蓉)
  • 2 medium eggs
  • 1 tablespoon of fish sauce (鱼露)
  • Pinch of salt (about ¾ teaspoon) and generous amount of ground white pepper
  • 1 large pot with 8 cups of water (about 2000ml)

1) Rinse rice grain 1 to 2 times. Boil rice grain with a pot of water over high heat.

2)When boiled, add in dried scallops, and whole piece of chicken breast meat/fillet to cook for 10 mins. When the chicken is almost done, remove from pot, and let it cool.

3) In the meantime, reduce heat to low fire. Stir the rice porridge constantly in order to achieve a smooth texture.

4) When the chicken has cooled, shred it into think slices. Return the shredded chicken slices into the pot. Add in fish sauce, and stir to combine. Simmer the porridge and chickenslices with constant stirring until the rice breaks down and becomes fairly viscous congee, about 20 – 30 minutes.

5) Add shredded carrots, mashed ginger, salt and pepper. Continue to simmer for another 10 minutes. Turn off the fire, immediately beat two eggs into the congee and stir vigorously to combine well. Cover pot with lid for 1 minutes before serving.

6) Laddle into bowl(s), and serve hot.

Congee can be garnished with scallion (spring onion) and fried shallots. Pair it with fried fritters (fried dough sticks 油条) for better taste. This liquid of congee will present fairly yellowish with a touch of orangy in colour due to the mixture of shredded carrot and egg yolks. I think it looks more alluring that way. Anyway, just to remind you that a bowl of shredded chicken congee with dried scallops and shredded carrot amounts to only about 250kcal. Pretty low in calorie so do go ahead and try out this very healthy and simple dish!

Let’s dig into this delectable chicken congee happily!

Tips: To cook the shredded chicken together in the congee, please remember to shred the chicken meat thinly. Otherwise, return the cooked chicken meat shreds only at last stage of boiling in order to retain the tenderness of chicken meat.

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