Calla Lily Recipes 食譜篇 - 紙包烤薄荷豆包 (BAKED PARCEL "DOU BAO" WITH MINT AND CARROT)

紙包烤薄荷豆包 (BAKED PARCEL "DOU BAO" WITH MINT AND CARROT)

Ingredients :-
10 pieces "Dou Bao"
½ carrot (striped)
10 sugar-snap peas
pandan leaves (cut into 1.5 x 3 inches)
heatproof plastic paper (cut into 6 x 6 inches)
Seasoning :
3 teaspoons chopped mint leaves
1 tablespoon light soy saue
1 red chilli (chopped)
½ teaspoon sugar
½ teaspoon crushed black pepper
1 tablespoon cooking oil
2 teaspoons corn flour
¼ teaspoon salt

1. Season the "dou bao" with entire seasoning, keep aside.

2. Place a blade of pandan leaf on the heatproof plastic paper, then place in "dou bao", sugar-snap peas and carrot, roll up and wrap it well.  Arrange on a baking tray.

3. Bake in the preheated oven at 180°C for 10 minutes.  Remove from heat, serve hot.

Calla Lily Recipes 食譜篇 - 蕉葉蒸杏鮑菇 (STEAMED OYSTER MUSHROOM WITH BANANA LEAF WITH SPICES SAUCE)

蕉葉蒸杏鮑菇 (STEAMED OYSTER MUSHROOM WITH BANANA LEAF WITH SPICES SAUCE)

Ingredients :-
300g oyster mushrooms
3 blades (about 12 x 12 inches) banana leaf
Sauce :
1 stem lemon grass (chopped)
3 candlenuts
4 red chilli
20g fresh turmeric (chopped)
20g young ginger (chopped)
1 teaspoon coriander powder
1 teaspoon cumins
1 teaspoon vegetarian "Belacan" powder
1 teapsoon sugar / or brown sugar
½ teaspoon salt
1 tablespoon cooking oil

1. Blend entire sauce ingredients in the blender until fine, dish out, readyto use.

2. Wash banana leaves and pat-dry, then heat up and soften the leaves over a low heat on the hire, set aside.

3. Rinse oyster mushrooms, drain well and arrange on banana leaves in a platter, spoon in sauce mixture and wrap well.  Steam in the preheated steamer over high heat for 5-8 minutes.  Remove from heat, serve hot.

Calla Lily Recipes 食譜篇 - 迷你白酥皮月餅 (MINI MOON CAKE WITH WHITE LOTUS PASTE)

迷你白酥皮月餅 (MINI MOON CAKE WITH WHITE LOTUS PASTE)

Water dough pastry ingredients :
150g plain flour
45g cooking oil
¼ teaspoon malt sugar
60ml water
Oil dough pastry ingredients :
150g plain flour
90g shortening
Filling :
500g white lotus paste

1. Combine the water dough and oil dough pastry ingredients separately to form a smooth and soft dough, rest dough for 15 minutes.

2. Roll out water dough and wrap in oil dough, press it lightly and roll out into rectangular shape, then roll up into swiss roll (repeat same process twice).

3. Divide lotus paste into 30g evenly, form it into ball shapes, keep aside.

4. Cut dough into 1cm thick, roll out and flatten it into thin slices carefully, then wrap in a portion of lotus paste, seal the edges.  Arrange them on a baking tray, bake in the preheated oven at 180°C for 20-25 minutes until cooked.  Remove from heat, ready to serve.

Calla Lily Recipes 食譜篇 - 迷你杏仁雞絲酥月餅 (MINI MOON CAKE WITH CHICKEN FLOSS AND ALMOND)

迷你杏仁雞絲酥月餅 (MINI MOON CAKE WITH CHICKEN FLOSS AND ALMOND)

Pastry ingredients :
300g plain flour
300g golden syrup
150g peanut oil
1 tablespoon alkaline water
Topping :
1 egg (beaten)
Almond and Chicken Floss Filling :
60g walnuts (toasted)
100g almonds (toasted)
60g melon seeds (toasted)
100g sesame seeds (toasted)
1 no dried persimmon (chopped)
150g candied winter melon (chopped)
2 tablespoons peanut butter
2 tablespoons cooking oil
1 tablespoon icing sugar
1 tablespoon "Shaoxing" wine
60g cooked glutinous flour / 'Gao Fen'
100g chicken floss
12 tablespoons water

1. Combine all almond and chicken floss ingredients, divide into 30g evenly.  Form into ball shapes and keep aside.

2. Combine all pastry ingredients, mix well, rest dough for 8 hours or overnight.

3. Divide the dough into 25g evenly.  Flatten it and wrap in a piece of almond chicken floss filling, seal the edges, form into a ball shape, then dust it with some plain flour.  Next, put it into the moon cake mould, press tightly and invert on the baking tray.

4. Arrange the moon cake on baking tray, bake in the preheated oven at 180°C for 10 minutes.  Remove from heat, leave to cool for a while, then glaze with beaten egg.  Continue bake for further 10-15 minutes until golden in colour.  Dish out, ready serve.

Calla Lily Recipes 食譜篇 - 迷你芋泥月餅 (MINI MOON CAKE WITH YAM PASTE FILLING)

迷你芋泥月餅 (MINI MOON CAKE WITH YAM PASTE FILLING)

Water dough pastry ingredients :
200g plain flour
80g butter
80ml water
Oil dough pastry ingredients :
120g plain flour
80g shortening
¼ teaspoon salt
Filling :
300g yam paste

1. Combine the water dough and oil dough pastry ingredients separately to form a smooth and soft dough, rest dough for 15 minutes.

2. Roll out and flat the water dough,wrap in oil dough, press it lightly and roll out into rectangular shape, then roll up into swiss roll (repeat the same process twice).

3. Divide yam paste filling into 30g evenly, form into ball shapes, keep aside.

4. Cut dough into 1cm thick, roll out and flatten it carefully, then wrap in a portion of yam paste ball, seal the edges, keep aside.

5. Heat up oil, place yam moon cake in the hot oil carefully, deep-fry over a low heat until cooked and golden in colour and crispy.  Dish out, drain well.  Ready to serve.

Calla Lily Recipes 食譜篇 - 迷你酥皮椰蓉月餅 (MINI MOON CAKE WITH COCONUT AND LOTUS PASTE)

迷你酥皮椰蓉月餅 (MINI MOON CAKE WITH COCONUT AND LOTUS PASTE)

Pastry Ingredients :
300g plain flour
1 tablespoon custard powder
1 teaspoon baking powder
¼ teaspoon Ammonia
60g shortening
40g margarine
60g icing sugar
2 nos egg
Filling :
250g grated young coconut
50g melon seeds (roasted)
30g sesame seeds (rosated)
½ teaspoon salt
300 lotus paste
Topping :
1 egg (beaten)

1. To make filling, steam grated coconut over high heat for 10 minutes, remove and leave to cool.  Combine the remaining filling ingredients with coconut, mix well.  Divide into 30g evenly, keep aside.

2. To make pastry, mix all pastry ingredients, knead and form a soft dough, rest dough for 15 minutes.  Next, divide doughinto 30g evenly, form it into ball shapes.

3. Press dough lightly and flatten it, then wrap in a piece of filling and form into oval shape.  Arrange the moon cake on the baking tray, glaze it with beaten egg, rest a moment, then stamp it on surface.

4. Bake in the preheated oven at 180°C for 25-30 minutes until cooked.  Dish out, ready to serve.

Calla Lily Recipes 食譜篇 - 迷你梅菜酥月餅 (MINI MOON CAKE WITH PRESERVED MUSTARD CABBAGE FILLING)

迷你梅菜酥月餅 (MINI MOON CAKE WITH PRESERVED MUSTARD CABBAGE FILLING)

Ingredients A :-
100g preserved sweet mustard cabbage
1 tablespoon cooking oil
Ingredients B :-
30g dried persimmon (chopped)
100g candied winter melons (chopped)
25g sesame seeds (toasted)
25g melon seeds (toasted)
1 tablespoon cooked glutinous flour /"Gao Fen"
½ teaspoon salt
Ingredients C :-
250g lotus paste
Water dough pastry ingredients :
200g plain flour
60g shortening
2 tablespoons caster sugar
½ teaspoon salt
120ml water
Oil dough pastry ingredients :
160g plain flour
120g shortening
Topping :
1 egg (beaten)


1. Soak preserved mustard cabbage in the water, remove, squeeze it's moisture and finely chop, then stir-fry in the hot wok without oil until aromatic.  Dish out, leave to cool.

2. Combine entire ingredients B with preserved mustard cabbage, add in cooking oil, mix well.  Next, add in lotus paste and mix until well combined.

3. Divide the mustard cabbage filling into 30g evenly, set aside.

4. Combine the water dough and oil dough ingredients separately to form a smooth and soft dough.

5. Divide water dough to 30g evenly and oil dough into 20g, rest dough for 15 minutes, keep aside.

6. Roll out and flatten the water dough, wrap in oil dough, press lightly, then roll out into rectangular shape, fold into 3 layers (repeat same process twice).

7. Press or flatten dough lightly and roll it out into round shape, wrap in a piece of preserved mustard cabbage filling, seal the edges.  Arrange on a baking tray, press lightly and glaze with beaten egg on surface.  Rest a moment and stamp it.

8. Bake moon cake in the preheated oven 180°C for 20-25 minutes until golden in colour.  Dish out, ready to serve.

Calla Lily Recipes 食譜篇 - 泰式椰汁雞 (SPICY CHICKEN IN COCONUT MILK SOUP)

泰式椰汁雞 (SPICY CHICKEN IN COCONUT MILK SOUP)

Ingredients A :-
6 slices galangal
2 stalks lemongrass (sliced)
4 kaffir lime leaves
2 stalks fresh coriander
750ml chicken stock / or water
Ingredients B :-
250g chicken thigh fillets (bite size cubes)
100g straw mushroom (halves)
10 pcs bird's eye chilli (flatten)
1 red chilli (sliced)
4 shallots (sliced)
Ingredients C :-
2 spring onion (sectioned)
1 stalk coriander (sectioned)
250ml thick coconut milk
Seasoning :
3 tablespoons Thai fish sauce
2 tablespoons lime juice
1 teaspoon chicken stock granule
20g palm sugar

1. Place all the ingredients A in pot and bring to a boil.  Covered and simmered over medium-high heat for 5 minutes.  Remove, strain stock and discard solids.

2. Add in all ingredients B into the soup and bring to boil.  Reduce to medium-high heat, add in all the seasoning and simmer it until chicken is cooked through.

3. Stir in thick coconut milk and cook until just heated through (do not allow to boil).

4. Lastly add in spring onion and some coriander and is ready to serve.

Calla Lily Recipes 食譜篇 - 燒肉炒臭豆 (STIR-FRY ROASTED PORK WITH PETAI)

燒肉炒臭豆 (STIR-FRY ROASTED PORK WITH PETAI)

Ingredients A :-
150g roasted pork (small pieces)
65g petai
25g basil leaves
50ml water
Ingredients B :-
6 slices galangal
3 slices young ginger
12g peppercorn
10 bird's eye chilli (flatten)
5 cloves garlic (sliced)
Seasoning :
1 tablespoon oyster sauce
1 tablespoon Thai fish sauce
1 teaspoon chicken stock granule
1 teaspoon sugar

1. Heat up 3 tablespoons cooking oil in wok.  Saute all the ingredients (B) until fragrant.

2. Add in roasted pork belly pieces and petai, stir-fry for 5 minutes until fragrant.  Add water and seasoning, toss well.

3. Simmer for further 3 minutes, then add basil leaves, toss well.  Dish up, serve at once.

Calla Lily Recipes 食譜篇 - 泰式蝦肉環 (BREADED THAI PRAWN RING)

泰式蝦肉環 (BREADED THAI PRAWN RING)

Ingredients :-
800g medium prawns (shelled)
50g Thai tempura flour
some breadcrumbs
Seasoning :
½ teaspoon monosodium glutamate
1 teaspoon Thai fish sauce
1 egg white
½ teaspoon pepper
1 teaspoon sesame oil
½ teaspoon chicken stock granule

1. Rinse shelled prawn, pat dry with a kitchen towel, mash prawn with back of the knife, then chop finely.  Mix prawn paste with seasoning, stirring until sticky paste.  Add in tempura flour, mix well.

2. Divide prawn paste mixture into small portions, form into round, then coat with breadcrumbs, flatten it and form it into rings.

3. Place prawn rings in the hot oil, deep-fry over medium heat until golden brown and crispy.  Remove, drain well and serve.

Calla Lily Recipes 食譜篇 - 九層塔煑奶汁魷魚 (SQUID BASIL WITH MILK)

九層塔煑奶汁魷魚 (SQUID BASIL WITH MILK)

Ingredients :-
500g large white squids (cut into rings)
1 stalk coriander (sectioned)
1 stalk spring onion (sectioned)
30g basil leaves
1 tablespoon chopped garlic
6-8 bird's eye chillies (flatten)
Seasoning :
½ tablespoon monosodium glutamate
2 tablespoons Thai fish sauce
¼ teaspoon salt
200ml evaporated milk

1. Heat up 2 tablespoons oil, saute chopped garlic and bird's eye chillies until fragrant.  Add in squids, stir-fry briskly over high heat until aromatic.

2. Add in evaporated milk, seasoning and basil leaves, bring to the boil.  Add coriander and spring onions immediately, toss well.  Dish up, serve hot.

Calla Lily Recipes 食譜篇 - 海鮮冬炎 (TOM YAM SEAFOODS)

海鮮冬炎 (TOM YAM SEAFOODS)

Ingredients A :-
350g large white squids (cut into rings)
200g medium king prawns
3 stems lemon grass (sliced)
10 blades kaffir lime leaf (chopped)
20g fresh galangal (sliced)
300ml evaporated milk
Ingredients B :-
4 stalks coriander root part
10g chopped garlic
80g bird's eye chillies (flatten)
3 litres (3000ml) water
Seasoning :
4 tablespoons Thai chilli paste
1½ tablespoons monosodium glutamate
6 tablespoons Thai fish sauce / squid sauce
8 tablespoons lime juice (bottled)

1. Cook entire ingredients (B) and water in the pot, once boiled.  Cover, cook over medium heat for 30 minutes.  Add in lemon grass, kaffir lime leaves and galangal, continue cook for further 20-30 minutes.

2. Strain the soup, bring back to the boil in pot, add in seasoning, mix well.  Next, place in squids and prawns, cook until done.

3. Lastly, pour in evaporated milk, once boiled.  Dish up, serve hot.

Calla Lily Recipes 食譜篇 - 川椒明蝦 (SZECHUAN CHILLI PRAWNS)

川椒明蝦 (SZECHUAN CHILLI PRAWNS)

Ingredients :-
300g King prawns
20g dried chillies
7g ginger slices
8g garlic cloves (sliced)
70g green capsicum (cut into triangles)
1 teaspoon "Szechuan" pepper
1 tablespoon tapioca flour
Seasoning :
1 tablespoon tomato sauce
1 tablespoon light soy sauce
1 tablespoon sugar
1 tablespoon "Shaoxing" wine
50ml water

1. Split prawns in half from the back about halfway along, devein, rinse and drain well.  Next, coat with some tapioca flour, deep-fry in the hot oil over high heat until cooked and golden in colour.  Remove, keep aside.

2. Leave 1 tablespoon oil in the hot wok, saute dried chillies, ginger, garlic, capsicums and "Szechuan" pepper until fragrant.  Add in dried prawns and seasoning, stirring constantly over high heat until the sauce is slightly absorbed and aromatic.  Dish up, serve hot.

Calla Lily Recipes 食譜篇 - 川式香糟肉 (SZECHUAN SPICES RED BELLY)

川式香糟肉 (SZECHUAN SPICES RED BELLY)

Ingredients :-
600g pork belly with skin
20g fresh ginger (flatten)
20g sectioned spring onion
70g red grain wine residue
1500ml water
70g rock sugar (add later)
Seasoning :
1 tablespoon ligth soy sauce
1 teaspoon sesame oil
1 tablespoon "Shaoxing" wine
Spices :
4 star anises
2 nos "Chao Guo"
1 teaspoon "Szechuan" pepper
5g "Cekur"

1. Cook pork belly in the boiling water for 15 minutes, remove, rinse under running cool water and cut into pieces.  Keep aside.

2. Place pork belly pieces into a pot, add in the remaining ingredients, seasoning and spices.  Add water, bring to the boil.

3. Melt the rock sugar in a sauce pan until completely dissolves and golden colour, then add to the pork belly.  Covered and simmer over a low heat until pork belly absorbed.  Lastly, splash in some "Shaoxing" wine.  Dish up, serve hot.

Calla Lily Recipes 食譜篇 - 川式椒乾炒鰻魚 (SZECHUAN EEL WITH DRIED CHILLIES)

川式椒乾炒鰻魚 (SZECHUAN EEL WITH DRIED CHILLIES)

Ingredients :-
1 no (about 300g) eel
10g dried chillies (cut into small sectionals)
½ teaspoon "Szechuan" pepper
1 teaspoon chopped garlic
1 tablespoon crushed toasted peanuts
1 tablespoon chopped spring onions
1 tablespoon tapioca flour
Seasoning (mix well) :
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
2 tablespoons water
1 tablespoon "Shaoxing" wine

1. Rinse eel and cut into sectionals, drain well.  Dust eel with some tapioca flour, deep-fry in the hot oil over high heat until cooked.  Dish out, drain and leave aside.

2. Heat up 2 tablespoons oil in the hot wok, saute "Szechuan" pepper, chopped garlic and dried chillies until fragrant.  Add in eel pieces and seasoning mixture, stirring constantly over high heat until the sauce is absorbed.

3. Sprinkle with crushed peanut and chopped spring onions, toss well.  Dish up, serve hot.

Calla Lily Recipes 食譜篇 - 川式肉香茄子 (SZECHUAN MINCED PORK WITH EGGPLANT)

川式肉香茄子 (SZECHUAN MINCED PORK WITH EGGPLANT)

Ingredients :-
500g eggplant (with skin)
100g minced pork
1 tablespoon chopped ginger
1 teaspoon chopped garlic
1 red chilli (chopped)
5 bird's eye chillies (chopped)
1 tablespoon hot bean paste
2 tablespoons chopped spring onions
50ml water
Seasoning :
1 tablespoon light soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 tablespoon "Shaoxing" wine

1. Cut eggplant into strips, parboil in the hot oil.  Remove, drain well and set aside.

2. Leave 1 tablespoon oil in the hot wok, saute chopped ginger, garlic, chillies and hot bean paste until fragrant.  Add in minced pork, stir-fry briskly until aromatic.

3. Add in eggplants and seasoning, toss well.  Pour in water, stir-fry over high heat until the sauce is thicken and absorbed, sprinkle with chopped spring onions.  Dish up, serve at once.

Calla Lily Recipes 食譜篇 - 川炸排骨 (SZECHUAN FRIED SPARE RIB)

川炸排骨 (SZECHUAN FRIED SPARE RIB)

Ingredients :-
600g spare ribs
20g ginger (flatten)
20g spring onions (flatten)
1 teaspoon "Szechuan" pepper
Seasoning :
½ teaspoon salt
1 teaspoon five spices powder
1 teaspoon sesame oil
1 tablespoon "Shaoxing" wine

1. Cut spare rib into pieces, mix with ginger, spring onions, "Szechuan" pepper and seasoning, marinate for 30 minutes.

2. Steam marinated spare rib pieces in the preheated steamer over high heat for approximately 40 minutes until tender and the flavour has been absorbed.

3. Remove the spare rib pieces and drain well.  Deep-fry in the hot oil over high heat until golden in colour.  Remove from heat, drain and serve at once.

Calla Lily Recipes 食譜篇 - 川式乾扁四季豆 (SZECHUAN FRENCH BEAN WITH SHRIMP)

川式乾扁四季豆 (SZECHUAN FRENCH BEAN WITH SHRIMP)

Ingredients :-

300g french bean (remove both edges)

70g minced pork

30g preserved mustard (shredded)

1 red chilli (shredded)

10g dried shrimps (soaked)

7g garlic cloves (sliced)

5g ginger slices

3 tablespoons water

Seasoning :

1 tablespoon light soy sauce

1 teaspoon sugar

1 teaspoon sesame oil

1 tablespoon "Shaoxing" wine

1. Parboil french beans in the hot oil until fragrant, remove, drain well and keep aside.

2. Leave 1 tablespoon oil in the hot wok, saute dried shrimps, garlic and ginger until fragrant.  Add in minced pork, shredded preserved mustard and chillies, stir-fry briskly until aromatic.

3. Add french beans, water and seasoning, stirring constantly over high heat until the sauce is absorbed.  Remove from heat, serve hot.

Calla Lily Recipes 食譜篇 - 四川辣椒雞 (SZECHUAN CHILLI CHICKEN)

四川辣椒雞 (SZECHUAN CHILLI CHICKEN)

Ingredients :-
500g chicken drumstick (cut into pieces)
50g dried chillies (cut into small sectionals)
1 teaspoon "Szechuan" pepper
3 fresh ginger slices
2 tablespoons chopped spring onions
Marinade :
1 tablespoon light soy sauce
1 teaspoon pepper
1 teaspoon sesame oil
1 egg
1 tablespoon tapioca flour
Seasoning :
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
3 tablespoons water
1 tablespooon "Shaoxing" wine

1. Season the chicken pieces with marinade, then deep-fry in the hot oil until cooked and golden in colour.  Remove, drain well and set aside.

2. Leave 1 tablespoon oil in the hot wok, saute dried chillies, "Szechuan" pepper and ginger until fragrant.  Add chicken piecesand seasoning mixture, stirring constantly over high heat until the sauce is absorbed.

3. Lastly, sprinkle with chopped spring onions and splash in some "Shaoxing" wine, toss well.  Dish up, serve hot.

Calla Lily Recipes 食譜篇 - 雞排伴花生香茅醬 (CHICKEN CHOP WITH PEANUT AND LEMON GRASS SAUCE)

雞排伴花生香茅醬 (CHICKEN CHOP WITH PEANUT AND LEMON GRASS SAUCE)

Ingredients :-
1 piece marinated chicken chop
spring onion (for garnishing)
some toasted peanuts
some crushed black pepper
Peanut and Lemon Grass Sauce :
2 tablespoons extra virgin olive oil
100g big onion (sliced)
20g lemon grass (finely chopped)
200ml water
160g peanut butter
1 tablespoon sugar

1. Heat up 3 tablespoons oil in the preheated sauce pan to shallow-fry the marinated chicken chop over medium-high heat, until golden brown and cooked through.  Dish up and set aside.

2. To make peanut and lemon grass sauce, heat up olive oil in the preheated sauce pan to saute onion and lemon grass till fragrant.  Add water, peanut butter and sugar, bring to the boil, remove from heat, set aside and ready to serve.

3. To assemble, place the fried chicken chop on a plate, then spoon in peanut lemon grass sauce, garnish with spring onion.  Serve with toasted peanuts and black pepper.

Calla Lily Recipes 食譜篇 - 蘋果沙拉伴烤雞排 (BREADED CHICKEN CHOP WITH APPLE MAYONAISE)

蘋果沙拉伴烤雞排 (BREADED CHICKEN CHOP WITH APPLE MAYONAISE)

Ingredients A :-
1 piece marinated chicken chop
some breaded crums
some plain flour
1 egg (beaten)
Ingredients B :-
1 egg (boiled, wedged)
some long beans (blanched)
some coriander
Apple Mayonaise :
1 no apple (cubed)
100g mayonaise
1 teaspoon lemon juice

1. Coat the marinated chicken chop with flour, then beaten egg, follow by bread crums.  Deep-fry the breaded chicken chop in the hot oil over high heat till golden brown and crispy and cooked.  Dish out, drain and set aside, ready to serve.

2. To make apple mayonaise, combine the cubed apples with mayonaise and lemon juice.  Keep in the fridge until ready to serve.

3. To assemble, place the breaded chicken chop on the serving platter, then top with apple mayonaise and garnish with eggs, long beans and coriander at side.  Serve at once.

Calla Lily Recipes 食譜篇 - 脆皮雞排伴四川醬 (CHICKEN CHOP WITH SZECHUAN SAUCE)

脆皮雞排伴四川醬 (CHICKEN CHOP WITH SZECHUAN SAUCE)

Ingredients :-

1 piece marinated chicken chop

spring onion and coriander (for garnishing)

Szechuan sauce :

3 tablespoons cooking oil

100g big onion (sliced)

20g bird's eye chillies (chopped)

200g chilli sauce

100g tomato sauce

1 tablespoon toasted sesame seeds

100ml chicken broth / or water

Crispy batter :

100g rice flour

100g plain flour

100g tapioca flour

1½ teaspoon baking powder

1½ teaspoon bicarbonate of soda

300ml water

100ml cooking oil

1. To make szechuan sauce, heat up 3 tablespoons oil in the preheated sauce pan, saute onion and bird's eye chillies till fragrant.  Add chilli sauce, tomato sauce, sesame seeds and chicken broth, bring to the boil, then simmer over a low heat for 15-20 minutes, remove from heat, ready to serve.

2. To make batter, combine all batter ingredients in a mixing bowl, mix until smooth.

3. Coat the marinated chicken chop with batter.  Deep-fry in the hot oil over high heat until golden in colour and crispy and cooked.  Dish out.

4. To assemble, place the crispy batter chicken chop on a serving plate, then spoon in some szechuan sauce and garnish with spring onion and coriander, and sprinkle some toasted sesame seeds.  Serve at once.

Calla Lily Recipes 食譜篇 - 番紅花雞排 (SAFFRON CHICKEN CHOP)

番紅花雞排 (SAFFRON CHICKEN CHOP)

Ingredients :-

1 piece marinated chicken chop

coriander leaves (for garnishing)

Saffron broth :

1000ml chicken broth

100g big onion (sliced)

100g carrot (diced)

100g button mushrooms (cubed)

100g potato (peeled , cubed)

2 pinch saffron

Seasoning :

2 teaspoon chicken stock granule

salt to taste

1. Heat up 3 tablespoons oil in the preheated sauce pan to shallow-fry the marinated chicken chop over medium-high beat until golden brown and cooked through.  Dish up and set aside.

2. To make saffron broth, put all saffron broth ingredients in the sauce pot, bring to the boil.  Once boiled, add fried chicken chop, then simmer over a low heat for 20-25 minutes, add seasoning.

3. To assemble, dish out chicken chop on serving plate, serve with saffron broth and garnish with coriander.  Serve at once.

Calla Lily Recipes 食譜篇 - 西蘭花醬伴烤雞排 (CHICKEN CHOP WITH MASHED BROCCOLI & CHEESE)

西蘭花醬伴烤雞排 (CHICKEN CHOP WITH MASHED BROCCOLI & CHEESE)

Ingredients :-
1 piece marinated chicken chop
some shredded mozzarella cheese
spring onion and coriander (for garnishing)
Mashed Broccoli Topping :
200g broccoli
2 tablespoons extra virgin olive oil
1 tablespoon butter
salt to taste
chicken stock granule to taste

1. Heat up 3 tablespoons oil in the preheated sauce pan to shallow-fry the marinated chicken chop over medium-high heat until golden brown and cooked through.  Dish up and set aside.

2. To make mashed broccoli, blanch the broccoli in the boiling water until soften.  Dish up and blend in the food processor with olive oil and butter until paste is smooth, season with salt and chicken stock granule.  Set aside, ready to serve.

3. To assemble, spoon some mashed broccoli on the fried chicken chop and sprinkle some mozzarella cheese on top.  Bake in the preheated oven at 180°C for 5 minutes or until cheese is melted.  Dish out, garnish with spring onionand coriander.  Serve at once.

Calla Lily Recipes 食譜篇 - 雞排配日本生菜與番茄沙拉 (CHICKEN CHOP WITH MIZUNA & TOMATO SAUCE)

雞排配日本生菜與番茄沙拉 (CHICKEN CHOP WITH MIZUNA & TOMATO SAUCE)

Ingredients :-
1 piece marinated chicken chop
Mizuna & Tomato Sauce :
20g mizuna leaves
100g red tomato (wedged)
20g big onion (sliced)
10g carrot (shredded)
2 tablespoons extra virgin olive oil
¼ teaspoon sugar
2 tablespoons fruit juice

1. Heat up 3 tablespoons oil in the preheated sauce pan to shallow-fry the marinated chicken chop over medium-high heat, until golden brown and cooked through. Dish up and set aside.

2. To make Mizuna & tomato salad, mix all together Mizuna salad ingredients, toss well, ready to serve.

3. To assemble, place the fried chicken chop on a plate, then top with Mizuna & tomato salad, serve at once.

Calla Lily Recipes 食譜篇 - 海南豬排 (HAINANESE PORK CHOP)

海南豬排 (HAINANESE PORK CHOP)

Ingredients :-
2 pieces pork chop
1 big onion (cut into rings)
100g green peas
½ no tomato (parboil)
cornstarch solutions (for thickening)
Marinade :
1 tablespoon light soy sauce
1 teaspoon pepper
1 teaspoon sesame oil
½ teaspoon sugar
½ egg
2 tablespoons tapioca flour
Sauce (mix well) :
2 tablespoons tomato sauce
1 tablespoon chilli sauce
½ tablespoon rice vinegar
2 tablespoons sugar
150ml water
1 tablespoon Worcestershire sauce

1. Tenderize pork chop with a mallet, season with marinade, marinate for 30 minutes.

2. Deep-fry marinated pork chop in hot oil over high heat until cooked and golden in colour. Dish up and garnish with parboiled tomato.

3. Cook sauce mixture, once boiled. Add in big onions and green peas, thicken sauce with cornstarch solutions. Remove from heat, spoon over to the pork chop. Serve hot.

Home Cook Recipes 私房菜 - 今日菜单 (MENU) 28th Nov, 2009

Calla Lily Recipes 食譜篇 - 鐵板沙爹魷魚 (SIZZLING SATAY BROWN SQUID)

鐵板沙爹魷魚 (SIZZLING SATAY BROWN SQUID)

Ingredients :-
400g soaked squids
100g big onions (shredded)
1 tablespoon toasted sesame seeds
Satay sauce :
4 shallots
4 garlic cloves
2 cm fresh galangal
2 cm fresh turmeric
2 red chillies
5 dried chillies (soaked)
1 stem lemon grass
3 tablespoons cooking oil
Seasoning :
½ teaspoon salt
3 tablespoons sugar
100g grounded peanuts
1 tablespoon bottled curry powder

1. Rinse squids and score a criss-cross pattern, blanch in the boiling water. Remove, drain well and keep aside.

2. Blend entire satay sauce ingredients in the blender until finely paste, dish out and set aside.

3. Heat up 2 tablespoons oil in the hot wok, sauté blended satay sauce over a low heat until the chilli oil begins to separate. Add in squids, seasoning and big onions, stir-fry briskly till well combined.

4. Transfer squids ingredients and sauce to the preheated sizzling, sprinkle with toasted sesame seeds. Serve hot.

Calla Lily Recipes 食譜篇 - 酥炸花腩 (THAI PORK BELLY WITH SWEET AND SOUR ONION)

泰國酥炸花腩 (THAI PORK BELLY WITH SWEET AND SOUR ONION)

Ingredients A :-
400g pork belly with skin
1 tablespoon light soy sauce
½ teaspoon sugar
½ egg
1 tablespoon tapioca flour
Ingredients B :-
1 big onion (shredded)
1 red chilli (shredded)
5 bird’s eye chillies (chopped)
1 tablespoon sugar
2 tablespoons Thai chilli sauce
2 tablespoons calamansi lime juice

1. Cook pork belly in the boiling water for 30 minutes. Remove, leave to cool and cut into pieces.

2. Mix pork belly pieces with light soy sauce, sugar, egg and tapioca flour. Next, deep-fry in the hot oil over high heat until golden brown. Dish out and drain well.

3. Combine entire ingredients B, marinate for 15 minutes, then, spoon over to the fried pork belly, serve at once.

What I eat today 今日吃什麽 - 趣台北咖啡茶馆 (Fun Taipei Teacafe)

趣台北咖啡茶馆 Fun Taipei Teacafe

Address : No 9, Jalan SS2/64, 47301, Petaling Jaya, Selangor.

Visited on 15 November 2009 1527pm

Home Cook Recipes 私房菜 - 今日菜单 (MENU) 27th Nov, 2009

Calla Lily Recipes 食譜篇 - 醬油花腩煲 (CLAY POT BELLY WITH SOY SAUCE)

醬油花腩煲 (CLAY POT BELLY WITH SOY SAUCE)

Ingredients :-
400g pork belly (skinless, cut into pieces)
1 big onion (wedged)
5 bird's eye chillies
2 tablespoon chopped spring onion
Marinade :
½ egg
½ tablespoon light soy sauce
½ teaspoon pepper
1 tablespoon tapioca flour
Seasoning :
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
1 tablespoon "Shaoxing" wine

1. Season pork belly with marinade, deep-fry in the hot oil over high heat until golden in colour.  Remove, drain well and keep aside.

2. Heat up 1 tablespoon oil in the clay pot, saute big onions and bird's eye chillies until fragrant.  Add in pork belly pieces and seasoning, stir-fry briskly until aromatic.  Cover and simmer over a low heat for few minutes.

3. Sprinkle chopped spring onions and some "Shaoxing" wine, toss well.  Dish up, serve hot.