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.