Steamed egg custard

Ingredient (1 serving):
100ml milk

5 small piece rock sugar

1.5tbs ginger juice

1 egg

Method:

1. Heat up milk with sugar (Avoid boil).
2. Add in beaten egg and ginger juice.
   
3. Bring steamer to boil, place the bowl inside to warm up.
4. After steamer water boiled, pour in the egg mixture to the bowl.
   
5. Medium fire for 2mins, turn fire off.
6. Leave it inside for another 10mins and serve.

Video here.

 

Meat Patty Bread (肉馅煎饼）

This is inside fridge for 1 day, bring it out for 20mins before frying.

apply some oil on hand to avoid stickiness.

This looks a bit like Turkish bread, not sure what it should call.
So I call it meat patty bread.

Serving： 3

Flour 200g

Water 160g (warm)

Sugar 3g

yeast 2g

Minced meat 100g

Salt 3g

white pepper 1g

Green onions 1-2 stalks

Spice powder (五香粉）0.5tsp （optional)

Oil (to apply on hands and frying)  

Method:
1. Add water 160g, sugar and yeast together, let it rest for 5 mins.

2. Add in flour n mix well. Rest for 15mins

3. Briefly mix well again and rest for another 1hr in kitchen (warmer area).

4. Apply oil on hands and on table, divide into 3 balls.

5. Mix the rest of the ingredients into meat. 

6. Fold it into the balls.

7. Heat pan with oil, place the balls onto the pan and use oily fingers to press it down flat.

8. Fry till golden brown n serve.

Video reference here.

 

Ingredients:

1.5inch thick Picanha (280-350g)
Salt

Pepper

Sous Vide
Temperature: 52.5 celsius

Time: 2h15m

Method:

1. Set sous vide to heat up.
2. Sprinkle alot of salt n pepper on steak, vacuum packed.
3. Place beef packet into sous vide container.
4. When time's up, heat up iron cast pan.
   
5. Place the fat on the pan, holding the steak with thong, dispersing the fats out.
6. About 2-3mins, the pan will be full of oil, start to pan fry the steak, each side 20-30sec.
7. Allow the steak to rest 10-15mins before serving.

* Can prepare to sous vide all steaks together. Keep in the freezer when cold.

Bring out one day in advance to the fridge, warm up in sous vide with the same temperature for 20-30mins, then pan seared to serve.

Spring Onion Pancake (葱油饼）

Ingredients:
150g plain flour
90ml warm water (40-50degree)
1.5g salt

Spring onion (chopped)
Salt
Hua jiao powder (optional)
Oil- enough to fill at least half of the dough

Method:

1. Mix salt, flour, water together. Knead till all stick together (no need till window panel, about 2-3mins).
2. Cut the dough to 4 pcs.
3. Place it inside a bowl, fill oil to at least half way of dough.
4. Let it rest for 1hr.
5. Knead the dough flat, sprinkle spring onion and some salt on it.
6. Roll it to a ball, press it flat, rest for another 5mins.
7. Fry it on pan and served.

https://www.facebook.com/CateTasteBuds/videos/2876027592494328/

Creamy carbonara

Creamy Carbonara

6pcs streak bacon sliced

2tb olive oil

2 garlic chopped

0.5 chopped yellow onion

0.5 cup whipped cream

2 tb parmesan cheese

1 egg

Salt

Pepper

Pasta water

Method:

1. Boil pasta
2. Fried bacon
3. When brown, add in olive oil, onions, garlic.
4. Add in the pasta
5. Add in 2-3tb pasta water
6. Add in whipped cream, stir.
7. Add in parmesan cheese n stir
8. Add in salt n pepper.
9. Turn off fire, add in egg n mixed.

Prawn noodles

Ingredients for broth:
1 star anise

6 cloves

2 cinnamon sticks

100g ikan bilis

1 pork big bone

800g prawn head/ shells

10-12 garlic with skin, washed

2tbs oil

15-20g rock sugar

1.5-2 litre water

Method:

1. Boil pork bone with water.
2. Add oil, fried prawn head/ shells till red.
3. Press n squeeze the juice out from the prawn head.
4. Add 4-5 tbs water from the pork broth to the prawn head.
5. Scoop and transfer all the prawn head to the pork broth pot.
6. Add 1 tbs oil to the wok, add in rock sugar, keep stirring till it caramelised.
7. Add 3-4 tbs of prawn broth to the wok, then transfer everything back to the pot.
8. Add the rest ingredient to the pot and slowly simmer for 2hrs.

Assam Chilli Prawn & Pork Belly

 

Ingredient A:
1 inch tumeric, remove skin

80g Red chilli, remove seed, cubed

60g red onion, cubed

20g shallots, cubed

2 tbs oil for blending

Ingredient B:
2-3tbs oil for wok 

300g Prawns

150g pork belly

Ingredient C:

20pcs kariff lime leaves, remove centre stem

20g assam paste, add 2 tbs water and mix

Salt

Sugar

Method: 

1. Blend ingredient A together.
2. Add in oil and heat up wok.
3. Add blended ingredients to wok n slowly fry.
4. May need to add more oil.
5. Fry the chilli paste till red in color in low heat, keep stirring, takes about 15-25mins.
6. Add in kariff lime leaves.
7. Add in pork belly and prawn.
8. Add in rest of ingredients C to taste.

*** All ingredient is estimation, adjust according to your preference.