Matcha Swiss Roll

Ingredients:

(A)

4 egg whites

40g sugar

(B)

4 egg yolk

40g suagr

40g cake flour

1tbs matcha powder

(C)

120ml whipped cream

1tbs sugar

Method:

1. Beat ingredient A till stiff peak.
2. Beat egg yolk and sugar till pale.
3. Sift matcha powder n cake flour 2 times.
4. Mix the flour mixture to egg yolk mixture.
5. Fold 1/3 of the egg white to the mixture.
6. Fold the rest to the mixture slowly.
7. Preheat oven
8. Bake at 170 degree for 10-12mins.

1. Beat whipped cream and sugar till creamy.

1. Place a baking sheet on table.
2. Place the tray upside down and allow it to cool.
3. Pour the whipped cream and spread evenly.
4. Roll the and cover with cling wrap, place it in fridge till served.

Video here.

This is a very nice recipe. Light and fluffy.

Hokkaido Milk Bread

Ingredients:

2.25 cup bread flour

1/4 cup plain flour

125ml milk

95ml whipped cream

0.5 egg

1tb milk powder

2tbs sugar

1tsp yeast

0.25 tsp salt

Method:

1. Mix all ingredients together (avoid salt mix next to yeast).
2. Knead and proof for 40mins.
3. Sprinkle some flour inside the pullman tin.
4. Punch down and put dough inside pullman tin and proof for another 30mins.
5. Preheat oven at 160 degree, bake for 20-25mins.
6. Apply some butter on top of the loaf.

Recipe from here.

*** The bread is soft on first day, subsequent day become drier. Will update again after second try.

Fried green marrow with egg （炒毛瓜）

Ingredients：

1 small green marrow, remove skin and sliced

3 cloves garlic

1 tbs dried shrimps, soaked in water

1 egg

1 cup water

0.5 tsp chicken stock

1 tbs fish sauce

1.5 tbs cooking oil

Method:

1. Heat wok, add in oil.
2. Add in dried shrimps.
3. Add in garlic.
4. Add in green marrows. then add in water and chicken stock
5. Add in fish sauce.
6. Simmer in low heat till marrow soften.
7. Turn of heat.
8. Pour in egg and stir together, dish up and served.

Homemade Kaya

Ingredients:

5 eggs

200g sugar

3/4 cup coconut cream

1/3 cup water

6 pandan leaves

1 tbs water + 1 tbs corn flour (corn starch)

Caramel:

75g sugar

Method:

1. Beat eggs together.
2. Add in coconut cream, water, sugar, pandan leaves and boil in low heat.
3. Keep stirring the mixture.
4. To make caramel, heat up the 75g sugar in a  pan.
5. Turn off heat once it turns to brown.
6. Add the caramel into the mixture.
7. If prefer thicker kaya, add in corn starch mixture.
8. The whole process will takes around 20mins.
9. If prefer smoother texture, pour mixture into blender and blend till smooth.

*had made some changes from the recipe here.

Steamed eggs with flower crab

Ingredients:

1 flower crab (clean and remove intestines)

2 Spring onions (optional)

3 eggs 

1 tsp hua tiao wine

1.5 tsp fish sauce

2 cup warm chicken stock

dash pepper

Method:

1. Beaten 3 eggs together for 20sec.
2. Add in all seasonings and warm water.
3. Strained the mixture into a bowl
4. Put in flower crab, covered it with cling wrap.
5. Steam for 10-12mins (medium heat). 

Cinnamon Roll

Using the same bread dough recipe as garlic bread bun.

1. Roll the dough flat (square).
2. Sprinkle cinnamon sugar on it.
3. Roll it and cut into 8 parts.
4. Place it into a pan and bake till cooked.

Green Tea Chiffon Cake

Yields 21cm chiffon pan

Ingredients A:

110g cake flour

5 egg yolks

60ml milk

60ml oil

1/4 tsp baking powder

40g castor sugar

1.5 tbs green tea powder

Ingredients B:

5 egg whites

80g castor sugar

Method:

1. Beat egg yolks and sugar till pale.
2. Add in other wet ingredients and mix.
3. Add in all dry ingredients.
4. Beat egg whites till foamy.
5. Add in sugar and beat till stiff peak.
6. Pour 1/3 of egg white mixture to egg yolk mixture and mix well.
7. Pour the rest of mixture in, do NOT over mix.
8. Pour in the chiffon pan and bake 150degree for 55mins (lower rack).
9. Once done, when pressed it will bounce back.
10. Inverted straight when remove from oven.
11. Remove cake only when cooled.

*** Temperature will varies in different oven, I use a oven temperature to determine the actual heat.

Chwee Kueh

Very easy and shall use plate to make the whole piece chwee kueh in future.

Less work:P

Yields: 20 pieces
Kueh Ingredients:

150g rice flour
12g wheat starch
12g cornflour
1/2 tsp salt
2 tsp oil
300ml room temperature water

400ml boiling water

Topping ingredients:
200g chye poh (salted turnips)
4 garlic, peeled and smashed
1 tsp dark soy sauce
3-4 tbs vegetable oil
2 tbs sugar
1 tsp sesame seeds

Method: 

1. Pour all ingredients to 300ml room temperature water.
2. Whisk mixture together and to make sure no lumps. (I use my hands to feel if there is any more lumps inside).
3. Add in boiling water, whisk again.
4. Pour into mould or plate.
5. Prepare wok to steam on high heat.
6. When boil, add in the kueh to steam for 15-20mins.

Method for toppings:

1. Heat oil.
2. Add in chye poh and garlic.
3. Stirred fry and covered. Check every 5 mins.
4. Add in dark soy sauce.
5. After 10mins, add in sugar and sesame seeds.
6. Total cooking time 15-20mins.

Homemade Char Siew

 Easy homemade Char Siew!

Ingredients A:

500g pork belly (skin removed)

1 tbs oil

1 tsp sesame oil

1 tsp Dark soy sauce (thick)

1 tbs oyster sauce

0.5 tsp pepper

1 tbs honey

1 tbs sugar

0.5 tbs rose wine (or shao xing chinese wine)

1.5 bowl water

Ingredients B:

2 tbs honey 

Method:

1. Heat oil.
2. Add in pork belly and ingredients A.
3. Adjust water accordingly, make sure it covers all the pork belly.
4. When boil, turn to low fire to simmer.
5. Turn side every 10mins and monitor the water and don't let it burnt.
6. Can add little more water if it dries up too fast.
7. 3-4mins before the ready, add in ingredients B. 
8. It will takes total 35-40mins.

I had try using other pork collar but is too stiff. Pork belly have more fats that will melt in your mouth.

Adapt from here and had made slight changes.

Soybean custard

Also called Lao Ban Beancurd.

Just need a few ingredients.

Ingredients:

300g room temperature water

400g hot water

70g Soy bean powder

30g coffeemate

30g sugar

14g instant jelly powder

Method:

1. Add soy bean powder into room temperature water, stirred and mix well.
2. Add in coffeemate and sugar.
3. Pour into a pan and bring to boil.
4. Turn off fire when slight boil.
5. Add in hot water.
6. Add in instant jelly powder.
7. Strain the mixture.
8. Pour into container, leave it till cool before bring it to fridge and chill for 3-4 hrs.

Alternative method:

1. 700g ready soy bean milk.
2. Add in 30g cooffeemate.
3. Bring it to slight boil.
4. Turn off fire and add in instant jelly powder.
5. Strain and pour into containers.

Aglio Olio w/ mushroom

Ingredients:

5 mushroom, sliced

pinch of salt n pepper

1 tbs white wine

3 tbs chicken broth

1 garlic, chopped

2 tbs olive oil

Method:

1. Heat up olive oil
2. Add in garlic, stir till golden brown.
3. Add in mushroom.
4. Add in white wine, let it burn off the alcohol.
5. Add in pasta, chicken broth, pepper and salt.
6. Let the pasta absorb the broth, turn off fire and serve,

Handmade Dao Xiao Mian (刀削面）

Ingredients:

1 cup plain flour

1/4 tsp salt

4-5 tbs water (adjust accordingly)

1 tsp oil

Method：

1. Mix all ingredients together and knead till smooth.
2. Place the dough into a bowl of water.
3. While boiling the soup, pinch the dough n drop back into the water.

Soup base can use from Mee Hoon Kueh recipe.
This is too smooth for substitute for Mee Hoon Kueh, frying will be better.

Ingredients:

2 garlic, chopped

2 eggs

4 prawns

1 tsp dried shrimps

 2 asparagus, sliced

Handful of sliced cabbage

2 crab stick, halves

1 tbs fish sauce

dash pepper

2 tbs cooking oil

Pot of water

1 tbs oil

Method:

1. Boil water, add in oil. put all dough inside.
2. Remove from pot when dough is floating, drain excess water.
3. Heat oil, fried dried shrimps and garlic
4. Add in asparagus, cabbage
5. Add egg, then prawn
6. Add in cooked dough.
7. Add in fish sauce and pepper.
8. Serve.

Homemade Crispy Roast Pork

Ingredients:

500g pork belly

1/2 tsp five spice powder

2 tbs sea salt

1-2 tbs vinegar

Method: 

1. Wash and dry pork belly at least 3hrs in room temperature or dry in fridge overnight.
2. Poke the skin throughout with skin pricker or something sharp.
3. Rub salt and five spice powder on the meat.
4. Preheat oven at 200degree.
5. Bake for 20mins.
6. Brush vinegar on top of the skin and turn the function to upper grill for another 5mins.
7. The skin will start to cracking and blister all over.
8. The skin must be slight charred or charred to make sure the skin is crispy.
9. Bring it out and use a serrated knife to scrap off the charred bits.
10. Let it rest for 15mins before chopping it to serve.

Hokkaido Milk Toast

Ingredients:

270g bread flour

42g sugar

4g salt

10g milk powder
6g yeast

42g egg

80g mik

90g tangzhong (25g bread flour + 125g milk or water)

25g butter, melted

Method:

1. Mix all wet ingredients (except butter) into mixer.
2. Add in all dry ingredients.
3. Mix together till dough is formed, add in butter.
4. Knead till dough is elastic.
5. Let it proof till double in size (covered with cling wrap or damp towel).
6. Punch the dough and let it rest for another 30-40mins.
7. Brush the top with milk.
8. Bake for 25-30mins at 180 degree.
9. Brush the top with butter (optional) if prefer shiny look.

Tang Zhong method:

1. Mix water and flour together.
2. Heat with medium heat, keep stirring.
3. When it start to get a bit gluey, turn off heat immediately.

Steamed Flower Crab

Ingredients:

6 Flower crabs

1 tbs light soy suace

1 tbs chinese wine (hua diao)

Some corriander and spring onion for toppings

Method:

1. Line up the crab nicely on plate.
2. Mixed light soy sauce and chinese wine together, pour over the crabs.
3. Turn the steamer in high heat, steam for 10mins and serve.

Hong Kong Style Steamed Fish

Ingredients:

3 slice ginger

5 spring onion (cut into halves)

1.5 tbs hot garlic oil or hot cooking oil

2 tbs good quality light soy sauce + 2 tbs hot water

(I use the premium range from Kuang Woh Hing)

Method: 

1. Peel the green end of the spring onion and soak into a bowl of water. It will naturally curl up.
2. Place the white part of spring onion on plate, then place the fish on top.
3. Slot 2 ginger slice inside the stomach and 1 slice inside the gills.
4.  Turn on high heat and bring the water to boil in the wok. 
5. When boil, place the plate into the wok and steam for 8min (my grouper is about 600g, timing varies on the size of the fish).
6. Pour away the water in the plate, remove the spring onion (white part).
7. Put the spring onion (green part) on top of fish, pour hot oil on top of the spring onion and fish.
8. Then pour the light soy sauce mixture over and served.

Soon Kueh

Fillings

Ingredients:

1/2 Turnip (沙葛, shredded 

1/2 carrot, shredded

1 tbs dried cuttlefish

2 tbs dried shrimps

2 garlic, chopped

2 tbs cooking oil

1 tsp sugar

1 tbs light soy sauce

Dash of pepper

Soaked both dried cuttlefish and dried shrimps in 1 cup water for 15mins.

Keep the water for later use.

Method:

1. Heat oil, add in garlic.
2. Add in the rest of the ingredients, stir fried for 2-3 mins.
3. Add in the water and simmer for 15mins or when water dries up.

Pastry

Ingredients:

150g wheat starch (澄麵粉)

30g tapioca starch

0.5 tsp salt

250ml hot water

2 tsp cooking oil or shallot oil

Garlic oil

4 clove garlic

1-1.5 tbs oil (just enough to cover the garlic)

Place it into a cup and microwave for 2m-2m30s.

Method:

1. Mix wheat flour and tapioca flour in a mixing bowl.
2. Pour in hot water and stir quickly with a fork.
3. Wait for 5-7mins or until dough is slightly cool down, knead the dough until smooth.
4. Dough will be slight sticky.
5. Grease table top, continue kneading on table top and add in the oil.
6. Divide into 15 balls. Cover dough balls with a damp cloth.
7. Press the balls with palm, lift up with a scrapper.
8. Put 1 tbs fillings on the dough and fold it into half and seal by lightly pressing together.
9. Grease the plate and steam for 10-12 mins.
10. Bring our from heat and sprinkle with garlic oil.

Hainanese Chicken Rice

HAINANESE CHICKEN RICE

Yields: 4

Ingredients A for poached chicken:

1 medium size chicken

8-9 garlic, washed and smashed (with skin)

4 stalks spring onions, cut into halves

1.5tsp salt

half carrot, sliced
5-6 cabbage leaves (optional)

1 litre water, or water just enough to cover the chicken.

(I use pot size that just fit in the chicken)

1tbs sesame oil

Ingredients B for chicken rice:

Chicken fats

2 shallot, chopped

2 garlic, chopped

4 garlic, washed and smashed (with skin)

1 inch ginger, peeled and sliced

6 pandan leaves, washed and tied into a knot (optional)

3 stalk spring onion, cut into halves

pinch of salt

 1 tbs sesame oil

2 cup of rice

2.5 cup chicken stock (soup from the poached chicken)

Ingredients for sauce:

5tbs light soy sauce

1tbs sugar

5tbs chicken broth

*adjust to own taste*

Method:

1.       Boil water in the pot.

2.       Add in ingredients A except chicken, boil for 5mins.

3.       Add in chicken, when water boil then turn to low fire. Simmer for 5mins and turn off fire.

4.       Cover the lid and wait for 30-40mins (time can varies depend on size of chicken).

5.       Slit on chicken thigh, it is done when there is no blood flowing out (or temperature in thigh/ breast is 73 degree).

6.       Soak chicken in ice water for at least 30mins.

7.       Cut the chicken and served. Apply and rub the sesame oil onto the chicken.

8.       Spray the sauce onto the chicken or for dipping.

Method:

1.       I cut off the backside of the chicken. Cut off excess fats from the neck and back. Keep for later use.

2.       Heat up wok, add in chicken fats. Add in sesame oil.

3.       Fried till the fats shrink, add in ginger. Fried till fragrance before adding in shallots and garlic.

4.       Add in rice, fried till the rice nearly stick on wok and is ready.

5.       Lastly, add in salt and spring onion, move the rice to rice cooker.

6.       Add in chicken stock and cook.

Garlic Sweet bun

Sweet Bun Recipe

Ingredients:

75g bread flour

75g cake flour

3g instant yeast

3g salt

25g egg

60g milk

30g castor sugar

25g butter

Method:

1. Mix all dry ingredients in a mixing bowl.
2. Add in milk,egg and mix together.
3. When dough is formed, add in butter.
4. Knead till dough pass window pane test.
5. Cover dough with cling wrap. Let it proof until double in size (takes approx 2hrs).
6. Punch the dough and shape as you wish.
7. Let it rest for another 40mins.
8. Bake for 11min at 190 degree.
9. Brush butter on the top of the bun immediately when removed from oven.

Yields 6 small buns.

Garlic spread

Ingredients:

2 tbs chopped garlic

2 tbs butter

0.5 tsp salt

1 tsp herbs (any parsley/ basil/ thymes)

Method:

1. Mix all ingredients together.

Pumpkin Loaf

Ingredients:

90g soya milk

20g condensed milk

3/4 tsp instant yeast

250g bread flour

50g top flour

80g cooked mashed pumpkin (will require 150g raw pumpkin)

30g castor sugar

30g beaten egg

1/4 tsp salt

30g butter

Some water

4 tbs pumpkin seeds

I'm using a 11.5 x 11.5 x 24cm loaf tin.

Method:

1. Steamed pumpkin for 15mins. Drain away water and mashed using a fork.
2. Pour in milk and condensed milk, warm slightly. Add in yeast and leave for 15mins.
3. Mix the rest of the dry ingredient together, add in yeast mixture.
4. Machine knead for 5 mins, add in butter.
5. Knead till the dough become smooth.
6. Place the dough in a greased bowl, roll the dough on the bowl to grease the dough.
7. Cover with cling wrap and rest for 45 mins.
8. Bring out the dough and punch in, roll the dough and brush some water onto the dough.
9. Place the pumpkin seed on table and roll the dough onto it.
10. Grease the loaf tin, place the dough inside.
11. Preheat the oven at 50 degree for 5 mins, turn it off and place the tin (uncovered) into the oven.
12. My dough will rise more than double in an  hour.
13. Preheat the oven 200 degree, bake for 45 mins.

adapt recipe from here and had made some minor changes.

Japanese Pull Pork Curry

Ingredients (Serve 6-7):

500g Pork shoulder, cut into 1.5 inch block

7 small potatoes, cubed

4 carrots, cubed

3-4 red onions

4 Japanese curry cubes

2 tbs vegetable oil

3 cup water, just enough to cover the pork (it varies based on individual pressure cooker)

Method:

1. Add in pork, water covered the pork and cook in pressure cooker for 30 mins.
2. In another pan, heat up and add oil, fried onion till fragrance.
3. Add in carrots and cook for 2-3 mins.
4. When pork is ready, wait for about 10 mins for natural release.
5. Lightly smashed the pork, it will separate easily. 
6. Add in onions, carrots, potatoes, curry cubes, cook in pressure cooker for another 10 mins (big fire, then turn to medium fire).
7. When done, release, stir and serve.

Homemade Limoncello

Ingredients:

5 Organic lemons

300g fructose (can be substitute by sugar)

350ml water

500ml grappa 40% (or volka)

1. Peel the lemon zest (avoid the white part, or it will taste bitter).
2. Soak lemon zest and grappa for 7 days.
3. 7th day, simmer fructose and water on slow fire for 1 hour.
4. Filter out the lemon zest and add in fructose syrup, mix together and pour it into empty glass bottles using funnel. 
5. And total will be 850ml limoncello with 23% alcohol.

* If require higher content of alcohol, add lesser syrup.

* I got my fructose from iherb, or can get it from health supplement outlet.

* Place limoncello inside freezer, the liquid will not freeze as high alcohol content.

* Consume after dinner, it will helps digestion.

Chicken Rendang

Ingredients A (serve 7-8):

10 red jalapeno chilies

12 shallots

7 cloves garlic

6 candlenuts

1 tbs coriander powder

6 dried chilies (soak in water for 10mins)

1/4 tsp cumin powder

1/2 tsp white pepper

2 lemongrass angel sliced (white part only)

2 sliced galangal (0.5cm thick)

Ingredients B:

800g coconut fresh milk (not cream)

1 turmeric leaf (or 1/2 tsp turmeric powder)

4 kariff lime leaves (remove the center stem and tear into pieces)

2 sliced galangal (0.5cm thick)

3 lemongrass (crushed the white part)

2 cardamom

1 star anise

 3 cloves

1 kg chicken

2tbs sugar

2 tsp salt

1 tbs cooking oil

1/2 coconut, grated (toast it on a pan)- optional

 Method:

1. Grind ingredients A till smooth.
2. Heat oil in a wok, add in Ingredient A mixture. Fried till fragrance.
3. Add in half coconut milk, turmeric leaf, kariff lime leaves, lemongrass, galangal, cardamom, star anise, cloves. High heat till oil separated.
4. Pour in the rest of coconut milk, sugar and salt. simmer and cook for 30mins.
5. Add in chicken and cook for another 40mins, low heat.
6. Season with salt and sugar if required.
7. Lastly, add in toasted grated coconut.
8. Served with white rice.

~ modified from Indochinekitchen

Hainanese Pork Chop

Ingredients:

400g pork loins, sliced (0.5cm width)

2-3 red onions, cut into wedges

1 tomatoes, cut into wedges

15-16 soda cream crackers, crushed to small bits

0.5 cup frozen green peas

2 garlic, chopped

1 big potato, cut into wedges

Seasoning (marinate for 2hrs):

0.5 tsp salt

1 tsp oyster sauce

1.5 tbs sugar

1 egg

Gravy:

1 tsp salt

1 tbs Lee & Perins sauce

1 tbs HP sauce

2 tbs oyster sauce

1 tsp sesame oil

4 tbs ketchup

3 tbs sugar

1 tsp chilli sauce

dash of pepper

1-1.5 cup water (adjust to own taste)

Method:

1. Deep fried potatoes till golden brown. Dish up.
2. Coat pork chop with bread crumbs and deep fried till golden brown and dish up.
3. Pour 2 tbs oil, heat up and add in onions.
4. When onions slight brownish, add in garlic and green peas.
5. Then add in tomatoes and gravy.
6. When boiled, turn off fire and pour over the potatoes and pork chop.

Cheddar cheese scones

 

Ingredients (15-17 scones):

2.25 cup flour

2 tbs sugar

2.5 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

0.5 cup cold butter (113g)

1 cup shredded cheese

1 cup milk mixture (including 1 tbs lime juice)

1 egg

Method:

1. Mix flour, baking powder, baking soda, salt together.
2. Add in cheddar cheese, milk, egg.
3. Mix in cold butter and quickly knead it together.
4. Spread little flour on the table and use hand to press the dough to about 1 inch tall.
5. Cut out the shape using a round cutter.
6. Preheat the oven to 220degree.
7. Bake for 12-15mins.

Tips: Try to work it fast or the butter will melt.
If the dough is too wet, place it inside fridge for 15mins and work it out again.

Bak Kwa

Ingredients:

1 kg minced meat (pork belly or twee bak)

200g sugar

2 tbs light soy sauce

1 tbs Hua diao wine

1 tbs oyster sauce

1 tsp dark soy sauce

1/2 tsp five spice powder

dash of pepper

3 tbs honey

Method:

1. Mix all ingredients together and store in fridge for at least 2 hrs.
2. Place half the mixture to baking paper, cover with clingwrap and use a rolling pin to roll it flat.
3. Place it on baking tray and bake for 20 mins at 79-80 degree.
4. Remove it from oven, cut it to desired shape and grill it at 240 degree for 7-8mins.

*** First round bake use low heat to dry the meat. Too high heat will cause the meat to shrink.
Check five spice powder still smells good, too long will cause it lose its flavour.

Deep fried chicken ham roll

Ingredients:

200g chicken leg, sliced

3 pcs pinic ham, sliced

Frozen Popiah skin

1 tbs corn flour + 1 tbs water mixture

Seasoning:

1.5 tbs oyster sauce

1 tbs light soy sauce

1 tbs sugar

1 tsp pepper

1 tsp sesame oil

Method:

1. Mixed chicken and ham together, add in seasoning and marinate for at least an hour.
2. Wrapped the mixture with popiah skin and sealed it with corn flour mixture.
3. Deep fried till golden brown color.

Thai Red Curry

          RED CURRY PASTE

Ingredients (serve 2):

1 tbs galangal, smashed and chopped

1 tbs lemongrass, smashed and chopped

1 tbs corriander root, smashed and chopped

2 pc garlic, chopped

2 red chili padi
5 pcs Jalapeno chili, sliced

1 tsp shrimp paste

1 tbs shallot, chopped

1 tsp corriander seed, toasted

1 tsp white pepper seed, toasted

1.5 tsp cumin, toasted

1/2 tsp tumeric, chopped (or powder)

1 tsp kaffir Lime skin, Peeled and chopped

pinch of salt

Method:

1. Pound in a mortar till the mixture become smooth. Or at least pound in 3-5 mins before blend mixture together.
2. Heat up wok with oil and fried the curry paste till fragrant and keep it in fridge for further usage.

RED CURRY

Ingredients (Serve 1):

1 tbs Vegetable oil

1 tbs red curry paste

1 cup Coconut cream

Coconut milk mixture (1 cup coconut milk + 0.5 cup water)

100g chicken, sliced

3 tbs Pea egg plant

1 tbs Baby egg plant

1 tbs fish sauce

1/2 tsp palm sugar

Method:

1. Heat up wok with oil (medium heat).
2. Add in red curry paste.
3. Add in coconut cream till small bubbles break out.
4. Add in chicken and stir.
5. Add in coconut milk mixture and let it boil.
6. Add in egg plants.
7. Add in fish sauce and palm sugar, keep stirring till curry texture is slight thick.
8. Turn off fire.

Green Curry

GREEN CURRY PASTE

Ingredients (serve 2):

1 tbs galangal, smashed and chopped

1 tbs lemongrass, smashed and chopped

1 tbs corriander root, smashed and chopped

2 pc garlic, chopped

2 green chili padi

1 tsp sweet basil leaves (thai)

1/2 tsp shrimp paste

1 tbs shallot, chopped

1 tsp corriander seed, toasted

1 tsp white pepper seed, toasted

1.5 tsp cumin, toasted

1/2 tsp tumeric, chopped (or powder)

1 tsp kaffir Lime skin, Peeled and chopped

pinch of salt

Method:

1. Pound in a mortar till the mixture become smooth. Or at least pound in 3-5 mins before blend mixture together.
2. Heat up wok with oil and fried the curry paste till fragrant and keep it in fridge for further usage.

GREEN CURRY

Ingredients (Serve 1):

1 tbs Vegetable oil

1 tbs green curry paste

1/2 cup Coconut cream

Coconut milk mixture (1 cup coconut milk + 0.3 cup water)

2 pc Kaffir lime leaf, remove stem and tear

100g chicken, sliced

5-10 Pea egg plant

2 tbs Baby egg plant

1 tbs fish sauce

1/2 tsp palm sugar

Method:

1. Heat up wok with oil (medium heat).
2. Add in green curry paste.
3. Add in coconut cream till small bubbles break out.
4. Add in chicken and stir.
5. Add in coconut milk mixture and let it boil.
6. Add in egg plants.
7. Add in fish sauce and palm sugar.
8. When cooked, add in lime leaves.
9. Turn off fire.

Stir fried cashew nut chicken

Ingredients (serve 1):
2 tbs Vegetable oil
1 pc garlic, chopped
100g chicken (marinate with 1 tbs light soy sauce and 1 tsp corn flour)
1 pcs red pepper, sliced (1/4 of whole)
1 pcs green pepper, sliced (1/4 of whole)
1 pcs red onion
5 tbs water
5-10 pcs cashew nuts
1 stalk spring onion

Seasoning:
1 tbs oyster sauce
1 tsp light soy sauce
1 tsp sweet chili sauce
1/2 tsp white sugar
1/2 tsp sesame oil

Method:

1. Heat up wok with vegetable oil.
2. Add in garlic, chicken and keep stirring.
3. Add in re and green pepper, onion.
4. Add in water
5. Add in seasoning and cashew nuts and mix together.
6. Turn off fire and add in spring onion.