SingaporeFood

05/22/2021

What to do with leftover stew. Added chorizo, cumin, beans heat it up in the mei wok, and then some eggs on top.

Pop it into a hot oven for 6 minutes and we get shashuka.

Made some baguette to go with this for breakfast.

🤤

10/17/2020

Do you like your cookies spicy? If so, you can get some free if you vote for me and I win this competition....

Spicy Butter Cookies

"These are my considerations when creating these cookies:
1. It has to replicate Hong Kong's butter cookies, generally agreed as the best in the world.
2. Unapologetically Asian
3. Easy to bake or made into a premix
So, here it is, the Malaysian Nasi Lemak, Singaporean Laksa, Thai Tom Yum and Vanilla Butter Cookies."

Pamela Liu
IG: mei.recipes, www.mei.kitchen/recipes

10/10/2020

For years, I tried to make her happy by baking special cakes on her birthday, thinking every kid has a sweet tooth. It takes me quite many years to realize there are folks like me who prefer savoury stuff.
So I went about making a sushi cake, which is nothing but pressed sushi. Traditionally, pressed sushi is made in an oshizushihako (押し寿司箱) or pressed sushi box.

08/20/2020

Asian moms make veggies into the dumplings blending the veggies and add them to flour with the pulp and make them into the dumpling wrappers.

They are as delicious as they are pretty to look at. Suitable for kids aged 3 to 50. Now you do your colours with any root or any veggies. Mind sharing your ideas?

RECIPE: HTTPS://BIT.LY/2EHPULW

INGREDIENTS

JUICE AND COLOUR
3 medium carrots to get 0.25 cup of juice and its pulp
1 cup spinach boiled for 0.5 minute then blended
1 tsp charcoal powder

SKIN
2 cups plain flour
1 pinch salt
0.5 cup water + juice

FILING
500 g minced pork
2 tbsp cold water
0.5 cup prawn skin
1 tbsp soya sauce
0.5 tsp ground white pepper
1 tsp Chinese wine
1 tsp sesame oil
1 bunch garlic chives green onions finely chopped

COOKING
0.5 cup oil any vegetable
1 cup water boiling
1 handful plain flour

EQUIPMENT
Rolling pin
Pan
Chopsticks
Blender

INSTRUCTIONS

DOUGH SKIN
Add salt to the flour, mix well and divide the mixture into 4 equal portions. Add a different color liquid to each.
Wrap the dough up separately to cool down while making the filings.

FILING
Add all the ingredients in a big bowl. Using a pair of chopsticks, stir in one direction until the meat turns sticky, about 5 minutes. I call this meat gluten. Haha

WRAPPERS
Cover the dough surface with corn flour.
Roll the dough to very thin (2mm), and then cut with a 8cm round cookie cutter. You should be able to make 45 to 50 wrappers.
Place the filings in each wrapper and fold up in whatever shape you like!. Watch a Youtube video.

COOKING
Heat up half a bowl of oil in a flat pan until it is hot.
Pour it out of the pan into a bowl.
Turn the fire off, and then arrange the dumplings close together on the pan.
Add the wings slurry enough to cover the dumplings to half its height.
Cover the pan with a glass cover if you can find one. Otherwise, any cover will do.
Once the water dries up.
Add the reserved oil to the pan.
Pour the oil out of the pan.
Place a plate over the gyoza while the gyoza is still in the pan and flip the pan and plate over, placing the gyoza in the plate.

08/14/2020

These Marbled Mochi/Snow Skin Mooncakes are the easiest mooncakes to make, if you can get hold of ready-made lotus pastes. The method here requires no cooking/baking. Just assembling.⁠
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I am teaching jobless chefs how to make mooncakes and selling them. If you are a jobless chef, contact me, wherever you may be. If you want to support a jobless chef in your community, buy some mooncakes for a friend, relative or business associate.⁠
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RECIPE LINK: HTTPS://BIT.LY/2E1UWXQ⁠
MOONCAKE LINK: HTTPS://BIT.LY/2DW54MS⁠
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RECIPE:⁠
EQUIPMENT⁠
Moon cake mold⁠
INGREDIENTS⁠
SNOW SKIN⁠
600 g Icing Sugar⁠
225 g Cooked rice or glutinuous rice flour⁠
120 g Lard⁠
240 ml boiled water or any kind of juice (lightly boiled) for colour and taste⁠
OPTIONAL⁠
A few drops Colouring or flavours if desired⁠
FILINGS⁠
1.4 kg Lotus Paste any flavour (matcha, white, yellow, black sesame, charcoal)⁠
200 g Tasted Nuts or seeds (melon seeds, sunflower, cashew, macadamia, almonds, hazelnut) Whatever you like or can find that gives a crunch⁠
SALTED EGG YOLK INGREDIENTS⁠
Salted Egg Yolks As many as you like, for every egg yolk used, deduct 15g of lotus paste⁠
5 tbsp Chinese Rice Wine⁠
5 tbsp Cooking Oil⁠
INSTRUCTIONS⁠
COOK EGG YOLKS⁠
Combine egg yolks, rice wine and oil.⁠
Steam at 100C for 20 minutes (not longer or it will turn dry). Remove from heat and set aside.⁠
MAKING SNOW SKIN⁠
Sift the rice flour and the icing sugar and place them in a large mixing bowl.⁠
Make a well in the middle of the flour and add in the lard, water and the flavouring and mix well.⁠
Let the dough set for about 20 minutes.⁠
MAKE MOON CAKES!⁠
Depends on how big your mold is, the plastic ones will tell you how many grams of dough they can take, e.g. 80g. If the mold is for 80g of paste, divide the dough to 30g each.⁠
If marbling, use up to 10g of for vein color, and 20g for main color.⁠
Divide the lotus paste to 50g each. If you are using salted egg yolks, remove 15g for each egg yolk you use.⁠
Make sure to cover the unshaped mooncake lightly with flour so that the mold does not get stuck to the mooncake.⁠
Make into mooncakes by pressing into the mooncake moulds.⁠

07/28/2020

Fried mantou. Don't know whose idea it is to eat this with condensed milk, and it is so good!⁠
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Recipe link: http://bit.ly/399vOv4⁠
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INGREDIENTS⁠
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500 g Hong Kong flour Use plain flour if you cannot get HK flour⁠
270 g Water at 70C⁠
1 tbsp Caster sugar⁠
1 tsp Salt⁠
1 tbsp oil (optional)⁠
INSTRUCTIONS⁠
⁠
Combine all the ingredients into a dough.⁠
Knead until the dough is smooth and elastic. Let the dough rest till it is doubled.⁠
Roll the dough out into a rectangle of about 1 cm thick⁠
Roll up like a swiss roll. Cut according to desired shape and size⁠
Place the mantou into a steamer lined with parchment paper.⁠
Let it raise till double and then steam them for 10 minutes⁠
Prepare oil to medium heat, and fry the mantou till golden brown.⁠
⁠

07/26/2020

Ondeh Ondeh is our Southeast Asian mochi. It is made of 2/3 sweet potatoes and 1/3 glutinuous rice flour and a sliver of palm sugar in the middle that oozes out when you bite into it. It adopts the color of the sweet potatoes used. Originated from Indonesia, and is vegan.⁠
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Recipe: https://bit.ly/3eZ8v9c

06/04/2020

Are you into food and thinking about new opportunities or reviving/growing existing businesses with the current covid-19 situation?

Please attend the free webinar organized by Singapore Chinese Chamber of Commerce.

Our founder, Pamela Lim, will be on the panel speaking on 10 Ways for Food Businesses to overcome and thrive during and after covid-19.

05/25/2020

Assam curry fish in a wok. Just ground onions, garlic, ginger, lime leaves, chilies together add some curry powder, veggies then fish. Finish with assam and tomatoes and coriander. 20 minutes dish. Yum!

04/29/2020

Growing bean sprouts for a dish. Never have to endure rotten bean sprouts again. Takes 3 days in summer.

04/14/2020

Lockdown chain cooking #2. So I made 2 batches of noodles yesterday, and used the second batch today for ramen. Boil the eggs and made chashu.
Recipe for chashu:
Pork belly
1 medium onion, few cloves of garlic, a few slices of ginger, 1 tablespoon of sugar, 1.2 cup each of soy sauce, sake and dashi stock.
The liquid (adjust the taste with soy, salt or miso, dashi and water!) from the chashu is used for the ramen sauce.
Toppings: shichimi, seaweed, scallions.