Super easy dinner for two in 10 min. Ingredients:-
1. Vermicelli Spaghetti
2. Garlic 6-8 cloves
3. Button Mushroom 4pcs for big size
4. Chicken fillet 4-6pcs
5. Salt 1 tea spoon
6. Chili Flakes 1 tea spoon
7. Black Pepper 1 tea spoon
8. Olive Oil 4 table spoon
9. Basil or Coriander (for garnish) Method:-
1. Prepare a pot of hot water and add a bit of salt, boil the vermicelli for 6-7 min (follows the instruction which is shown on the packging)
2. Stir fry the mushroom until dry without oil and set aside
3. Heat the olive oil and pour in the garlic, add in the chicken fillet mince when the garlic turns to a pale gold. Stir fry for another 2-3 min at high heat, then add in the mushroom and starts seasoning. *Remember to add in some pasta water (water which boiled pasta jut now).
4. Remove from the pan and garnish with basil or coriander.
The humble Pandan Cake has made headlines recently, after being named one of the world's 17 best cake by CNN. It's a kind of chiffon cake which infused with green-colored juice from pandan leaves. Pandan leaves is quite a common ingredients in South East Asia. It adds an unique fragrance to the dish. Today i am gonna create a version with coconut milk cream which blends well with Pandan Cake.
Method:-
1. Preheat the oven to 160C
1. Cut the pandan leaves into small pieces, finely chop with a food processor. Add in the milk and continue to process until the pandan leaves are pulverized. Extract the pandan leaves juice and set aside.
2. Add in the egg yolks and 20g sugar in a big bowl, whisk until it becomes fluffy. Pour in vegetable oil and 70ml pandan juice, mix well.
3. Sift in cake flour and corn starch, blend well.
4. Prepare another deep bowl, whisk the egg white until the bubble appears. Add 1/3 sugar and continue to whisk until foamy. Add another 1/3 sugar and continue to whisk until medium peak. Add the remaining sugar and whisk until stiff peak.
5. Add 1/3 of meringue into the egg yolk mixture and fold in gently until both mixtures are adequately combined. Add in the remaining meringue accordingly and repeat the steps for another 2 times.
6. Pour the batter into a 8" pan, tap the pan against the counter to release any large air bubble.
7. Send into the preheat oven and bake for 50-55 min at 160C.
8. Take out from the oven, turn the pan over and let the cake cool completely.
9. Remove the cake form the pan.
10. Remove the upper part of the cake, and cut into 2 pieces.
11. Put a deep bowl onto a pan with ice water, pour in whipping cream, coconut milk and icing sugar. Whisk until the cream is fluffy and smooth.
12. Spread the cream gently and equally onto the cake.
13. Sprinkle the shredded coconut on top of the cake.
14. Refrigerated for 4 hours before it's ready to serve.
Tub Tim Krob is one of the famous Thai dessert. It's actually tapioca flour coated water chestnut cubes served with syrup & coconut milk. It looks like some sort of jewel that's why it is also called Red Rubies. The dessert itself looks colorful and tempting. Most importantly, it tastes awesome too. I did modify a bit of the original recipe to make it tastes more flavourful. Hope you like it.
Ingredients:- 1. Water chestnuts (8-10pcs) 2. Honey Jackfruits (8pcs) 3. Coconut Milk (8 table spoon) 4. Tapioca Flour (500g) 5. Caster Sugar (1/2 table spoon) 6. Gula Melaka (coconut sugar - 300g) 7. Milk (300ml) 8. Pandan leave (3pcs) 9. Food coloring (2-3 drops) *can replace with dragon fruit juice
Methods:- 1. Peeled the water chestnuts and dice it into small pieces 2. Cut the honey jackfruits into strips 3. Dye the diced water chestnuts with 2-3 drops of red coloring, 1/2 table spoon caster sugar and a little bit of water, mix well and set aside for 15 min. 4. Prepare a deeper sifter, pour in the dyed water chestnuts, add in tapioca flour little by little, coated the water chestnuts with tapioca flour equally. Shake off the excessive flour, spray the water equally to the surface of the water chestnuts. Repeat the previous steps for another 2 times and let it rest for another 30 min. 5. Prepare a pot with 150ml water, pour in the gula melaka and pandan leaves. Cook under low heat, keep stirring until sugar fully dissolve. 6. Prepare another pot of hot water, pour in the coated water chestnuts. Cook under high heat until the water chestnuts begins to float. 7. Remove the water chestnuts from the hot water, and put into a bowl of cold water immediately. Set aside. 8. Prepare some shaved ice in a small bowl, add in water chestnuts, jackfruits, 2 table spoon of coconut milk, 50-70ml milk. Topped with gula melaka and it's ready to serve. Please subscribe & share the video if you like it https://www.youtube.com/channel/UC8DWf65kf00wVn8Vr66VaQQ Please follow my page for more recipesiCOOKandiSHARE
"Sadly ecstasy rice", is actually a dish in Stephen Chow's movie "God of Cookery". Although the ingredients are pretty normal, but the soul of the dish is moving anyone to tears. "Sadly ecstasy rice" is a combination of char siew, sunny egg, matched with some fresh vegetables to neutralize the greasy char siew. It's actually pretty simple to get the dish done. Sadly Ecstasy Char Siew Rice (3-4 pax) Ingredients: Pork belly 500G Some vegetables Egg 3-4pcs Marinade Garlic 1 tsp Sugar 3 tablespoons (can replaced with honey) Oyster Sauce 1 tablespoon Shaoxing wine 1 tablespoon Soy sauce 2 tablespoons Black soy sauce 1 tablespoon Five powder spice 1 tsp Star anise 1 small glove (optional) Steps: 1) Wash the pork belly and remove the hard skin, mix well with the marinade and refrigerated for overnight. 2) Put the marinated pork belly into the pressure cooker, cover the lid, cooked under high pressure for 15 minutes. 3) continue to stir fry until it starts to caramelize (control carefully to prevent the sugar from over burned) 4) Cut into pieces 5) prepare a pot of hot water, add in a little salt and oil, boiled the vegetables around 2-3 min 6) pan fry the eggs 7) ready to serve * you can always use normal pan if you don't have any pressure cooker, but make sure you control the heat well. Thanks for watching. Hope you enjoy the video! Please subscribe and share if you like the video for more recipes :) @https://www.youtube.com/channel/UC8DWf65kf00wVn8Vr66VaQQ
