Homemade Chicken stock

Ingredients:

3 carrots

7-8 celery

4-5 sliced raddish (optional)

4 chicken carcasses

1 big onions

3 bay leaves

Method:

1. Preheat oven to 180 degree.
2. Chopped all vegetables in big pieces, need not peeled and lay it over the baking tray.
3. Put chicken carcasses on top of the veg.
4. Baked for 1hr.
5. Transfer it to a pressure pot, fill it with water till 3/4 full and boil it for another 25mins.
6. Store it in container for later use.

Recipe adapt from here.

Steamed Carrot Cake 2

Ingredients:

250g Rice flour 

10g Tapioca flour 

10g wheat flour

5g salt

15g sugar

500g radish. sliced thinly

900ml water

350ml water

3tbs chye poh

2 cloves garlic

1 dried cuttlefish (optional)

3 tbs pork lard, mashed to small pieces (optional)

Method (yields 9"inch pan):

1. Boil 900ml water in wok.
2. When boiled, add in radish and cuttlefish,turn to low heat for 15mins.
3. Add in garlic, chye poh, pork lard, sugar and salt.
4. Mixed all flour together and add in 350ml water.
5. Pour in the flour mixture to the raddish mixture, stir evenly.
6. Turn off the heat. Scoop it out and pour into the pan and steam for 45mins.

Tips: can add in dried shrimps and minced pork for extra flavour.

Oyakodon

Ingredients:

2 chicken thighs

2 eggs, beat

150ml water

1tbs mirin

1tbs sake (optional)

1tbs sugar

2tbs light soy suace

1 small onion, sliced

1 tbs bonito flakes

1 tsp seaweed flakes (optional)

Steamed rice

OPTIONAL
(I like to have more flavorable meat so usually will marinate the chicken for a few hours before cooking)

1 tbs light soy suace
1 tbs mirin
1 tbs sugar
1 tsp oyster sauce
1 tsp corn flour

Method (serve 2):

1. Heat up pan, add in mirin, sake, light soy suace, water and sugar.
2. Add in bonito flakes and onions.
3. When boiled, add in chicken covered for 3mins.
4. Add in egg and covered for 30sec.
5. Served on top of steamed rice, sprinkle seaweed on top.

To cook steamed rice in 10mins here.

Bread Fried Fish with rice

Ingredients:

Lemon, sliced

3 packet of butter cracker (I use Julie's)

1 egg, beaten

2 dory fillet

2 tsp garlic salt

Tartar sauce ingredients:

1 sliced lemon

Small yellow onion, half, chopped

1tbs mayonnaise

salt 

pepper

Method (yields 2):

1. Wash dory fillet, tap dry with ktichen towel.
2. Marinate with garlic salt for 10mins.
3. Pound butter cracker into small piece.
4. Dip fillet into egg then dip into the butter cracker.
5. Deep fried and dish up.

Method:

1. Place onion into a cup and microwave for 30seconds.
2. Add all other ingredients and mixed together.

 Served with rice. White rice recipe here.

Orange Chiffon Cake

Ingredients A:

110g cake flour

1/4 tsp baking powder

40g sugar

60ml oil

60ml orange juice

1tsp black sesame seeds (optional)

1tsp flax seeds (optional)

5 egg yolks

Ingredients B:

5 egg whites

70g sugar

Method (yields 23cm chiffon pan):

1. Preheat oven 170degree.
2. Beat egg whites till frosty.
3. Add in sugar and beat till firm peak (glossy white).
4. Beat egg yolks till pale, add in sugar and beat till slight bubbles.
5. Add in the rest of the ingredients B and mix evenly.
6. Slowly add 1/3 of egg white mixture to egg yolk mixture.
7. Add in the rest of egg whites and slowly mix evenly.
8. Pour into the chiffon pan, bang on table top a few times to let out the air.
9. Bake for 45mins.
10. Bring out and overturn the pan till cool.

Tips and tricks:

1. Beat egg white till firm peak NOT stiff peak (glossy white and stop once you can see lines using machine).
2. Egg yolks must be beat till pale yellow before adding other ingredients.
3. Bake at lower rack of the oven.
4. Use oven thermometer.
5. Use baking powder NOT double action baking powder.

Japanese Hamburger Steak, Onion Soup with White Rice

There are some typos and tweaks in the recipe.

So I have noted down the followings.

Hamburger steak

Ingredients:

Minced pork 100g 

Minced beef 50g

Onion, halved, chopped

Egg, half (30g)

2 tbs Bread crumbs

Dash of Salt

Dash of Pepper

Dash of Nutmeg

1/2 tbs Cooking oil

Method (yields 2 patties):

1. Microwave onion for 1min.
2. Mix all ingredients together.
3. Split the meat mixture into 2 portion and mold it into round shape.
4. Squeeze the meat and throw onto palm a few times.
5. Heat the pan, add in cooking oil.
6. Pan fried each side of patties till brown color (approx 1-2min each side), no need to be fully cook.
7. Dish out and leave aside.

Tip and tricks:

1. Original recipe yields mixture of beef and pork. I prefer using more pork than beef.
2. If using japanese onion, do not need to microwave before adding into meat mixture. This step is for local onion as it is more spicy.
3. I do not have nutmeg and I substitute it with coriander powder.

Stewed sauce

Ingredients:

3 tbs cake flour

10g butter

1/4 onion, sliced

Mix together

200g water

1/2 tsp chicken stock powder

2.5tbs worchester sauce

1 tbs ketchup

Method:

1. Fried the cake flour in pan till brown in color, dish out.
2. Add in butter, onions and fried till onion softened,
3. Add in cake flour slowly and stir evenly.
4. Add in water mixture.
5. When boiled, add in meat patties, covered and simmer for 5mins.
6. Dish out the patties.
7. If sauce is not thick enough, simmer a little longer.

Tips and tricks:

1. I substitute worchester sauce with Lee & Perins sauce.
2. Original recipe yields 2 tbs ketchup but I prefer not too sour.

White Rice

Ingredients:

140g japanese rice

155g water

Parsley (dried), optional

Method (yields 2 small portion):

1. Wash and polish the rice a few times.
2. Soak rice for 30mins.
3. Strain out water.
4. Add rice and water into pot, covered.
5. Turn on high heat.
6. When boiled, immediately turn to low heat for 10mins.
7. Done and dish out.

Tips and tricks:

1. Timing for cooking rice very important.
2. Do not open the lip during cooking.
3. Non stick pan is better.

Onion Soup

Ingredients:

1/2 Onion, sliced

400g water 

1tsp chicken stock powder

Dash of salt

Dash of pepper

Method (yields 2 bowls):

1. Add all ingredients into pot and bring to boil.
2. When boiled, turn to medium heat for 10mins.
3. Add in salt and pepper to taste.