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Thai Green Curry Fried Rice

My pack of Thai green curry paste was left untouched after I bought it months ago when I made a Thai Green curry. Thai green curry paste is actually a very useful ingredients. Apart from making Thai Green curry, it can be used to make many other dishes, including marinating chicken, etc. Today, I am going to show you how to make a Thai green curry fried rice using the green curry paste. It is very simple and delicious. You may use any different sorts of vegetables, including baby corn, aubergine, etc. This time, I used okra and carrot which works very well together!

Thai Green Curry Fried Rice
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Thai Green Curry Fried Rice
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Cook the rice in a rice cooker or on the hob.
  2. Marinate the chicken with the soy sauce for 10 minutes.
  3. Mix the curry paste with the milk.
  4. Heat the oil into the pan, pan fry the chicken and the onion
  5. When the chicken becomes half cooked, add the okra and carrot until all the ingredients are fully cooked.
  6. Add the cooked rice and all seasonings, mix well. To taste, adjust when necessary.
  7. If you prefer a spicier rice, add more curry paste.
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White Turnip Cake

When I was small, my grandma used to make a lot of Chinese traditional snacks and sweets during Chinese New Year. Fried dumplings and fried Chinese sweets balls are the most popular in our family.

There are many snacks that are only available during Chinese New Year. When I was a kid, I would eat until I could not eat anymore. And all of my family members would gather to have a big dinner filled with our favourite food. My memories of Chinese New Year have always been very sweet: Something that I would cherish forever. Now that Chinese New Year is approaching even though I am not in Hong Kong, I am trying to make some of these snacks to recreate the festive atmosphere.

Since I don’t have a sweet tooth, I tend to make savoury snacks. White Turnip Cake is a popular choice. I started to make my own Turnip Cake since last Chinese New Year. Before that, I helped my mum and grandma to make the Turnip Cake for the family. We would always make extra and give it to other family members, especially to the elderly to show our love and respect. I decided to carry on this beautiful tradition and made extra cakes and sent them to some of my friends and aunties here in London.

We use loads of the preserved ingredients to add the flavour to the cake, this includes: dried scallop, shittake mushroom, black fungus, shrimp, sausage and duck. It is not necessary to include every single one of them, but more the merrier. As it is extremely difficult to get halal preserved sausage and duck. So I am using minced lamb or beef as replacement.

Try to get fatter parts of the meat which brings a richer taste to the cake. The water content in the turnips varies so the amount of water you need to add to the cake will be different each time. I suggest you to start with adding a small amount of water and gradually adding more into it when needed. The same goes with the flour. The ratio that I use for turnip to flour is 5:1 but you can certainly add more flour if the result is too watery. Different turnip to flour ratio creates different consistencies and textures of the cake so it is worth experimenting it. Most people use 6:1, 5:1 or 4:1. I prefer 5:1 but of course it depends on how you like it.

White Turnip Cake
Print Recipe
Prep Time
30 minutes
Cook Time
1.5 hour
Prep Time
30 minutes
Cook Time
1.5 hour
White Turnip Cake
Print Recipe
Prep Time
30 minutes
Cook Time
1.5 hour
Prep Time
30 minutes
Cook Time
1.5 hour
Ingredients
Servings:
Instructions
  1. Wash and soak all the dried ingredients for 2 hours. Keep the soaked water.
  2. Divide the white turnip into half. Grind half of it and cut into small pieces for the other half.
  3. Heat the oil into wok, add the minced meat and onion until aromatic.
  4. Add the dried shiitake mushroom, shrimp, scallop and fungus and stir fly until aromatic.
  5. Add the white turnip into the wok until half cooked. Turn to low heat.
  6. Mix the water with the rice powder and corn flour and add into the wok. Add all the seasonings and mix well. It should become a thick dough. If it is too dried, add more water (the water from the soaked dried ingredients) . If it is too watery, add more rice flour and mix well.
  7. Transfer to the containers and steam for 1 hour in high heat. (First time my new steam oven contributes on CamelMirror!)
  8. Take the turnip cake out to cool down and transfer to fridge afterwards.
  9. Before serving, cut into small pieces (with at least 1.5 cm thickness). Heat the oil in a pan and pan fry it until golden.
  10. Serve hot!
Recipe Notes

1. the cake will look watery straight after steaming but don’t worry it will look beautiful after cooled down.
2. It is easier to pan fry it after it is chilled in the fridge.
3. turnip : flour : 5:1
4. rice flour : corn flour : 3:1

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Burger

Everybody loves their burger. This is my take on a home-made burger. It is simple and delicious, and makes for a nice comfort meal. This recipe has been inspired by a Japanese chef/blogger and I have modified his recipe a little bit. You may find his blog here:http://www.masa.tw/
The golden proportion of lean and fat meat that I have been told is 7:3. This ratio will result in the most perfect, juicy and succulent burger. I use lamb mince as the fat cut because it has a high fat content. You may also substitute it with another fat cut. I put a small piece of mozzarella cheese inside the burger to create a secret surprise when they are bitten into! I love cheese in almost any food! My choices of veggie toppings are just the classic: tomato, lettuce, onion, cheese and most importantly, a sunny sided up with a melted yolk on top of the burger! A melted yolk with a burger is absolutely divine!

Burger
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Burger
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Finely dice the onion and stir fry it until it slightly turns brown. Set aside and leave it to cool.
  2. Mix the beef, lamb mince and salt and keep mixing it until it becomes sticky.
  3. Mix the milk and breadcrumb separately in another bowl.
  4. Add the milk and breadcrumb mixture, egg, pepper, Worchester sauce, mustard and onion with the meat mince. Mix them well.
  5. Divide the mixture into four portion equally.
  6. Take one portion and pat it between two hands 10 times. Put one(or two!) dice of mozzarella in the center and cover it. Flatten and mould it into rounded shape.
  7. Add the oil on the grill pan, grill it on both sides to seal it.
  8. Preheat the oven and bake it for 180 C for 6-8 minutes depending on how you like them. Alternatively, u may turn to medium heat and leave it on the grill pan and grill it for 6-7 minutes for each side. Again, depending on how you like them!
  9. Add any veggies toppings and sauces that u may like with the burger bun! I personally like to add a sunny side up on top of the burger meat! The egg yolk would melt on the burger meat, Gorgeous!
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Pear and White Fungus Sweet Soup

The weather is becoming colder and drier. I have been making Chinese soup remedy to balance the dry weather but haven’t been writing recipes. As this is my first Chinese soup recipe, I decided to make a simple one. Chinese make soup with ingredients which serve as remedy for different weather and sickness. For example this recipe is for dry weather which is good for skin and throat and have a moisturising effect. You can find all the ingredients in Chinese supermarkets. Traditionally, we use rock sugar to sweeten the soup. But I have a lot of dark muscovado sugar at home, so I decided to use that instead.

Pear and White Fungus Sweet Soup
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Pear and White Fungus Sweet Soup
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Instructions
  1. Soak the white fungus, sweet apricot kernels and bitter apricot kernels for an hour.
  2. Cut off the dark colour bit of the white fungus at the bottom and cut into small pieces.
  3. Peel off skin and the seed of Chinse pear. Remove the seed of red dates
  4. Put all the ingredients except dark muscovado and boil for 10 minutes. Reduce heat and simmer for 30 minutes.
  5. Add the suitable amount of dark muscovado to the sweetness that you like. Simmer for further 5 minutes until dissolved.
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Braised Seafood and Vegetables with Rice

I love dishes with a rich, thick sauce packed with flavour from the ingredients after you stew them. For me, this is a perfect combination with plain boiled rice. Unlike some other cultures, which prefers flavoured rice, we usually have plain boiled rice. Therefore, the sauce is a very important element in our dishes. We can mix this sauce with plain rice. My favourite braised dish is sliced beef and egg with rice, the beef and egg are so tender but full of flavour. Yesterday, I wanted to have a similar dish and found some frozen mixed seafood in the freezer, so I quickly went the Tesco nearby and grabbed some mixed vegetables, the Braised Seafood and Vegetables with Rice is quick and easy to make! The rich and thick sauce from the dish is from the large amount of water-corn starch mixture. I made it at the ratio of 2:1 which gives the right consistency. Feel free to use any other ingredients you may like. This is super simple and easy dish to make.

Braised Seafood and Vegetables with Rice
Print Recipe
Servings Prep Time
2 people 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 people 5 Minutes
Cook Time
15 Minutes
Braised Seafood and Vegetables with Rice
Print Recipe
Servings Prep Time
2 people 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 people 5 Minutes
Cook Time
15 Minutes
Ingredients
Servings: people
Instructions
  1. Heat oil in a pan, cook the seafood. Set aside.
  2. Heat oil in a pan. Add garlic and ginger until you can smell the aroma. Add all other ingredients and seasoning and mix well until half cooked.
  3. Mix the water and corn flour. Add the mixture and the cooked seafood together. Turn to low heat and simmer for 5 minutes until the mixture is thick. Best served hot with boiled rice.
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Rice Roll

It has been a month since I came back from Hajj. Things are slowly getting back to normal. I will post my Hajj reflection shortly. This recipe was written before I travel but did not have the chance to post it until now. Rice Roll is a all-time favourite dish in Hong Kong Cha Chan Ten and Mr. Camel’s favourite. This is not a traditional method of making it but I have adapted it to suit our domestic kitchen. You can also make a vegetarian version, simply leave out the meat and add chopped spring onion only. The vegetarian rice roll is also very delicious with sweetened soy sauce, chili sauce and peanut butter. I know the sauce combination sounds strange. But trust me, it matches perfectly well with the rice roll.

Rice Roll (appox 10-12 rolls depending on size and thickness)
Print Recipe
Servings Prep Time
2-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
2-6 people 15 minutes
Cook Time
20 minutes
Rice Roll (appox 10-12 rolls depending on size and thickness)
Print Recipe
Servings Prep Time
2-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
2-6 people 15 minutes
Cook Time
20 minutes
Ingredients
Rice Roll
Filling
Servings: people
Instructions
  1. Sleeve all the flour in a mixing bowl.
  2. Add 250ml water into the mixing bowl until dissolved.
  3. Add the remaining water and mix well.
  4. Sleeve the mixture twice to three times.
  5. Rub the oil (not included in the ingredients) on the container you will use to steam with and the spatula.
  6. Add the mixture on the container in a thin layer. If using spring onion only, just spread it evenly on the layer.
  7. Add the filing at the bottom of 1/3 portion of the layer.
  8. Steam for 4 minutes.
  9. Wait till it is slightly cooled and use a spatula to roll it slowly from the side of the filling.
  10. Add sweetened soy sauce, chili sauce etc to taste, serve hot.
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Chicken Roll

Chicken thigh is an ingredient I like to use for cooking. It is easy to cook and has varied possibilities: From stir fry chicken with vegetables to Teriyaki Chicken. Recently, I use it to make chicken rolls. You can put anything you like inside the chicken roll – as long as it is delicious, no one will complain. Unlike the western style where you make it with spinach and cheese inside, I am going to use carrots and celery to pan fry it with soy sauce. This is by far my favourite way and easiest way to make chicken roll. Crunchy carrot with tender juicy chicken. Hope you will enjoy it.

Chicken Roll
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Chicken Roll
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Ingredients
Marinate
Chicken Roll
Servings: people
Instructions
  1. Use the back of the knife or the rolling pin for thinning the chicken thigh and even it. Marinate the chicken thigh for at least 2 hours.
  2. Water bath the carrot and celery for 2-3 minutes until it is cooked but still crunchy.
  3. Place the carrot and celery as shown on the picture, roll it over and use a sting to tie it.
  4. Heat the oil in a pan, pan fry the chicken thigh until it turns brown. Add the water and marinate in the pan and simmer for 10 minutes, turn occasionally. Add some water during simmer if it is too dry.
  5. Take it out, slice it and garnish with the sauce.
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Spicy Mince Meat with Aubergine

Mr Camel doesn’t like aubergine which is quite the opposite to me. So I decided to make Spicy Mince Meat with Aubergine. So he can eat all the meat and save me the aubergine.

This is recipe is similar to Ma Po Tofu with similar seasoning and replaces Tofu with aubergine. Despite the fact that it is less famous than Ma Po Tofu, I like Spicy Mince Meat with Aubergine more. The aubergine is tasty as it absorbs both the meat and bean sauce flavour. To my surprise, Mr Camel finished the aubergine leaving me with less aubergine than I expected. I realised he eats anything with a with spicy flavor. Now I know how to cook my next dish with ingredients he dislikes most.

Spicy Mince Meat with Aubergine
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Spicy Mince Meat with Aubergine
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Pan fry or deep fry your aubergine until half cooked. Set a side
  2. Heat oil on a pan. Add the mince, ginger, shallot and garlic and stir fry until half cooked.
  3. Add soy sauce, spicy bean sauce, sugar, sesame oil and water until they are fully cooked.
  4. Add the aubergine, cover and simmer it in medium low heat for further 5 minutes.
  5. Garnish with spring onion. Serve hot.
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Vegetables Soup

This soup is inspired by the New Covent Garden vegetables soup. When I traveled in Edinburgh recently, I tried this soup and I was very impressed by its richness. I used the ingredients as a reference and made my version of this vegetables soup. This is my first time I’ve use swede. It is not common in Asia so I was not sure if I would like its flavour. To my surprise, the taste was great and it worked well with other vegetables. Feel free to use different combination of vegetables such as sweet corn, turnip, etc to make your very own version of this vegetable soup!

Vegetables Soup
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Vegetables Soup
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Cut all ingredients into small pieces.
  2. Heat the oil in a pan, stir fry the onion until you can smell the aroma.
  3. Add the tomato, swede, celery, carrot, cabbage and lentil and stir fry them for 5 minutes in medium heat.
  4. Add water, salt and sugar until it boils.
  5. Add milk until it boils.
  6. Simmer for 45 minutes in low heat. Serve hot.
Recipe Notes

I use a vaccum cooker, simmer for 15 minutes and put it into the vaccum container.

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Mango Pudding

I almost forgot I had to make something sweet for Eid. This was prepared in the eleventh hour and took less than 15 minutes to make. I decided to make a mango pudding using the residue mango pulp from yesterday’s mango lassi. I  have also previously made mango pudding from fresh mangoes. All you need to do is to use a blender to blend the mango, extra sugar and add in the gelatine mix. To keep this halal, my friend bought me a very high quality gelatine from New Zealand. Even though you may choose to use mango pulp, I still highly recommend that you add freshly diced mangoes into the mixture to incorporate a different texture. For the best result, chill it overnight but, if like me, you are working to the last minute, it should still work out if you leave it in the fridge for a mere 3 hours. 

 

Mango Pudding
Print Recipe
Servings
5 people
Cook Time
15 minutes
Servings
5 people
Cook Time
15 minutes
Mango Pudding
Print Recipe
Servings
5 people
Cook Time
15 minutes
Servings
5 people
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Mix the gelatine with water in a pan over medium low heat until all the gelatine is dissolved.
  2. Add the evaporated milk and mix well.
  3. Remove from heat, add the mango pulp and mix well.
  4. Put the mixture into any mold and chilled for at least 3 hours.
Recipe Notes

Garnish extra evaporated milk to serve.

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