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.

Hairy gourd mee suan (毛瓜面线）

This soup is very sweet naturally come from hairy gourd.

Ingredients:

9-10 slices of hairy gourd (about 1/4 of the gourd)

2 tbs minced meat, marinate with light soy sauce n pepper for 15mins

Chicken broth 

Coriander, chopped

2 tsp oil

Topping:

2 garlic sliced

1 tsp dried shrimps

Put garlic into small cup, pour oil just enough to cover it.

Microwave high for 1min30s

Add in dried shrimps n microwave together with garlic for 1min.

Method:

1. Add oil to wok.
2. Add in luffa gourd, fry till lightly brown.
3. Pour in chicken broth, boil for 10mins in low heat
4. Add in minced meat, roll to balls.
5. Add in mee suan, boil for 2-3mins and dish up.
6. Top with coriander and fried garlic/ dried shrimps.

Braised mushroom

Ingredients:

7-8 medium dried mushroom (soaked for 2hrs), keep the mushroom water

Marinate (20mins):
1tbs Oyster sauce
1 tbs light soy sauce
1 tsp sugar
0.5tsp dark soy sauce (for darker color)
pinch of pepper

1. Low heat cook marinated mushroom with the mushroom water for 25mins.
2. Adjust taste accordingly, if is tender, turn off heat.
3. Sprinkle some sesame oil n served.

Wrapped paper chicken (baked)

Ingredients:

3 big chicken boneless leg, cut into few big pieces

baking paper

Marinade overnight in fridge:

Blend the 4 ingredients together before adding in the condiments.

2 garlic

5 shallots

2cm knob ginger (or lesser)

2 tbs water

0.5tsp five spice powder

1 tbs light soya sauce

1tsp dark soy sauce

2 tbs oyster sauce

0.5tsp salt

0.5tsp pepper

1.5 tsp sugar

2tbs hua diao wine

0.5bts sesame oil

1tbs corn flour

1tbs oil

Method:

1. Cut the baking paper in squares.
2. Fold in the chicken.
3. Bake 200degree for 25mins

Recipe from meatman with some adjustment.

Making of rice wine

2 weeks later

 1 big 1 small bottle

Ingredients:
1kg glutinous rice

Water (just enough to cook rice)

2 jiu bing （酒饼）

Tips of preparing of jiu bing:

1. Sun the jiu bing for 1-2hr OR

2. Oven bake 120degree for 10mins.

3. Pound the jiu bing to powder.

Method:

1. Wash rice 2-3 time till clean.

2. Soak rice overnight or 8hrs.

3. Drain the water.

4. Add water to rice, steam rice or cook rice in rice cooker.

5. Use glass container or claypot.

6. Sprinkle some jiu bing powder inside the container.

7. Layer the rice into container, sprinkle jiu bing again and repeat.

8. Top layer sprinkle jiu bing powder.

9. Cover the lid with towel if using claypot.

10. Keep it for 7 days.

11. Rice wine is ready, filter out and keep into glass container.

*** The longer it ferment, the taste will be more robust, can allow to ferment to 1 month.