Showing posts with label Singapore. Show all posts
Showing posts with label Singapore. Show all posts

March 28, 2018

LOTUS DUMPLINGS

Ingredients:
Lotus root - 100 gms
Flour - 250 gms
Oil - 4 tbsp
Icing sugar - 3-4 tbsp
Oil for frying the dumpling
Baking soda - 1 tsp
Salt to taste

Method:

  • Boil the lotus root till tender. Drain and cut into tiny pieces. Sprinkle salt and keep aside.
  • Knead the flour with the oil, salt, baking soda and water and it should be neither very soft nor hard.
  • Divide the dough into portions and roll out each portion into rounds and flatten with a rolling pin.
  • Place a bit of the lotus root in the centre of each round and cover the dumpling. 
  • Stuff all the dumplings in this way.
  • Heat the oil and fry the dumplings a few at a time till they are a golden brown in colour.
  • Sprinkle icing sugar on each dumpling while they are still hot.

February 20, 2018

TOMATOES STUFFED WITH RICE

Ingredients:
Large tomatoes - 3
Long grain rice - 1 cup (cooked)
Almonds - 3-4 (chopped)
Raisins - 5-8
Strands of saffron
Milk - 1 tbsp
Vegetable oil - 2 tbsp
Clove powder - 1 tsp
Chilli powder - 1/2 tsp
Salt to taste

Method:

  • Cut a thin slice on top of the tomatoes and scoop out the inner part.
  • Sprinkle with salt and keep aside. Soak the saffron stands in milk.
  • Mix the saffron colour, spices, almonds and raisins to the rice.
  • Fill the tomatoes with rice filling. Cover with tomato slice.
  • Rub a little oil on each of the tomato and bake in an oven for 3-4 minutes.

July 22, 2015

ABALONE AND MUSHROOMS WITH OYSTER SAUCE

Ingredients:
Abalone - 1 can (454 gms)
Chinese mushrooms - 6 dried
Chinese mustard cabbage leaves - 3
Spring onions - 4

Sauce:
Oyster sauce - 1 1/2 tbsp
Light soy sauce - 2 tsp
Chinese wine or dry sherry - 1 tbsp
Corn flour - 3 tsp
Liquid from can of abalone - 1 cup

Method:

  • Drain liquid from can of abalone and reserve. Slice abalone in paper- thin slices.
  • Soak mushrooms in hot water for 30 minutes, then cut off and discard stalks and slice each mushroom into 4. 
  • Cut cabbage into bite size pieces and spring onions into similar lengths.
Sauce:
  • Combine oyster sauce, soy sauce and wine, add a little to the cornflour and mix until smooth, then combine with abalone liquid made up to 1 cup with water if necessary.
  • bring to the boil in a wok, stirring constantly.
  • Add mushrooms, cabbage and spring onions.
  • Cook, stirring until the vegetables are tender but still crisp, about 2 minutes.
  • Add abalone and just heat through.
  • Do not cook abalone on high heat or for longer than is necessary to just heat it or it will toughen.
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