Hamburg Steak

Recipe is from Japanese Cooking 101 with my own modification

What you need:

1/2 cup panko breadcrumbs
40ml milk
300g minced pork
300g minced beef
1 medium yellow onion, minced
1 small egg
a scant 1/2 tsp salt
dash of pepper
over 1/2 tsp worcestershire sauce
oil for pan frying
some teriyaki sauce for brushing (I used my homemade teriyaki sauce) mixed with water (1part sauce:1part water)
rice and teriyaki sauce to serve

Method:

1. Mix breadcrumbs and milk, stir and set aside for a few minutes 
2. In a large bowl, mix well minced pork and minced beef, panko breadcrumbs mixture, minced onion, egg, salt, pepper and worcestershire sauce, bang into the bowl few times until it turns smooth
3. Divide into equal 8pieces and roll into balls
4. Push down to flatten the steak and make an indentation in the middle
5. Heat oil in frying pan over medium heat, place patties and fry for a few minutes
6. Flip over and pour a little of teriyaki sauce mixture on the pan. Cover and fry for another few minutes until sauce stars to caramelize
7. Brush the top with teriyaki sauce, flip over another time, fry for a while, about 30 seconds
8. Remove from pan and transfer to serving plate
9. Serve with rice and teriyaki sauce

Egg Stuffed Meatballs Stew

Recipe is from Tintin Rayner with my own modification
At the point of cooking, I didn't have quail eggs on hand, so I used chicken eggs, resulting in huge meatballs LOL

What you need:

800g minced beef (I mixed 500g beef and 300g pork)
3 medium eggs, lightly beaten
2tbsp fried onion
4tbsp fine breadcrumbs
10 hard boiled eggs (or 30 hard boiled quail eggs)
enough butter to fry meatballs
1 large yellow onion, thinly sliced
2tbsp tomato ketchup
3 tomato, diced
2 potatoes, diced
Seasonings needed for the meatballs and the stew: salt, sugar, dark sweet soy sauce,a little nutmeg powder, a few dashes of pepper, a bit of chicken stock powder

Method:

1. In a big bowl, mix together minced meat, salt, sugar, pepper, nutmeg, dark sweet soy sauce, beaten eggs, breadcrumbs and fried onion
2. Check the taste by cooking a little of the meat mixture and make the adjustment at this point
3. Wrap hard boiled eggs with the meat mixture
4. In a pan, heat butter and fry meatballs until browned, set aside
5. Use the remaining butter to sautee sliced yellow onion until soft and fragrant. Add in enough water followed by meatballs and tomato ketchup, diced tomato, salt, sugar, dark sweet soy sauce, nutmeg, pepper, chicken stock powder
6. Bring to boil and add in potatoes. Let cook until potatoes soft
7. Adjust taste and serve

Terengganu Roti Paun

Straight dough method, dough is very easy to handle
Soft buns and still stay soft the next day with a bit of warming up

Recipe is from Sonia from Nasi Lemak Lover


What you need:
(for 18 small buns)

375g bread flour
40g caster sugar
1/2 tsp fine salt
30g egg white
80g cold water
100g cold milk
1 tsp instant yeast
40g salted butter

Butter sugar filling:
100g butter, room temperature
80g coarse sugar

Method:

1. For the filling, mix in butter and sugar. Stir until well mixed. Keep in the refrigerator to harden it before use
2. In a breadmaker pan, pour in egg white, water, milk and followed by flour, sugar, salt and lastly in separate corner the yeast
3. Let the machine starts kneading. After 5minutes, add in butter
4. Continue kneading and also the first proofing
5. Remove dough from breadmaker and transfer into a lightly floured surface
6. Divide dough into 18 (@about 36g), shape into small balls. Rest for 10mins covered with damp cloth to prevent them from drying
7. Spoon about 1tsp of butter sugar filling and wrap inside the small dough ball
8. Place dough balls in a lined 9inches round cake pan (removable base) - I prefer not to grease the base as during baking it will melt and leak through dough, as a result the buns will have greasy bottom
9. After all completed, set aside to rest for 30mins
10. Bake at preheated oven at 190degC for 20-25mins, rotate tray if necessary for even browning
11. Once done, remove from oven and brush the top with butter 

Simple Choco Balls

Yummy snack my mom used to make for us

What you need:
(I didn't measure)

Marie biscuits
Chocolate sweet condensed milk
Chocolate rice

Method:

1. Crush biscuits until fine crumbs form (I used food processor)
2. Pour in chocolate condensed milk until well mixed and reach consistency that can be rolled into balls, keep it moist to allow the chocolate rice to stick
3. Pinch the dough and roll into balls, about 1tbsp each
4. In a plate, pour chocolate rice
5. Roll the balls on it until evenly coated
6. Keep refrigerated

Singapore Style Chick Kut Teh

Recipe is from Spice n Pans with my own adjustment

What you need:

15g white peppercorns
5g black peppercorns
750g chicken feet and bones
enough water for blanching
3litre water
2 bulbs garlic skin on, wash
750g chicken parts, skin on
15g rock sugar
2 sweet corns, cut into 3parts
1 can button mushroom, halved
3tsp salt
a little chicken stock powder

Method:

1. Blanch chicken bones and feet in a pot of water enough to submerge them, bring to boil together. After boiling, let boil for about 5mins. Drain and clean them
2. Dry fry both peppercorn, stop when can smell the aroma and some are popping, then pound lightly to release more aroma, transfer to a soup bag
3. In another pot, boil 3litre water. When it's boiling, add in chicken bones and feet, chicken parts, garlic. Let cook with the lid on for about 30mins over medium fire
4. Add in rock sugar, corn and soup bag containing peppercorns, continue simmer for 30mins over low fire, keeping the lid on
5. Remove the soup bag, then add in mushroom, salt, chicken stock powder and continue to cook over medium fire for another 10mins
6. Check the taste and turn off fire

Note:

To have a more peppery soup, add in the peppercorns together with garlic and don't remove until the end of cooking process

My family (read: my kids) do not fancy strong peppery taste in soup, hence my adjustment above

Chicken Katsudon

Recipe is from Japanese Cooking 101

What you need:

4pcs ready to eat chicken katsu (recipe HERE)
1 large yellow onion, thinly sliced

Sauce:
1cup dashi stock*
4tbsp soy sauce
2tbsp sugar
2tbsp sake
2tbsp mirin

4eggs
vegetables of your choice (I used brocolli)

Sprinkle (optional):
chopped spring onion
shredded seaweed
(I didn't have any, so I skipped)

Method:

1. In a shallow pot, bring to boil onion and seasoning over medium heat
2. When it's boiling, reduce heat to low and simmer until onion softened, about 5mins
3. Off heat and set aside

Before serving:

1. Using a small pan, pour one serving ladle or two of the sauce, bring to boil over low fire
2. Add in 1pc chicken katsu, put at the centre
3. Crack an egg in a small bowl and beat lightly. Pour all around the chicken katsu. You may add any vegetable of your choice too in this step. I added brocolli
4. Cover the pan and let it cook for 1minute or so
5. Slide the chicken katsu mixture over a plate of rice. Sprinkle garnish. Serve immediately

*Note:
Dashi stock can be made using instant dashi stock packet or powder
I didn't have one, but I happened to have kelp and bonito flakes, so I made homemade dashi
Source: Just One Cookbook

What you need:

1. 10g dried kelp, do not wash and wipe away the white powdery substance, that is what creates the umami-ness. Make some slits for more flavour
2. 4cups water
3. 10g dried bonito flakes

Method:

1. In a pot, heat water and kelp. Just before boiling, remove kelp (otherwise it'll be slimy and bitter)
2. Add in bonito flakes and bring to boil. Off fire and leave it for 10minutes. Strain the liquid
3. Unused stock can be kept for a few days in the fridge

Fried Chicken Steak with Mushroom Sauce

Recipe is from Bunda Nina

What you need:

400g chicken breast, cut horizontally and pound slightly with meat tenderizer

Marinate chicken with:
1tsp garlic powder
1tsp salt
1/2tsp pepper

cooking oil for deep frying

Coating mixture, mix together:
300g plain flour
60g cornstarch
1tsp baking powder
1tsp garlic powder
1tsp salt
1/2tsp pepper

2 egg whites

Mushroom sauce:
1can button mushroom, sliced
1 yellow onion, thinly sliced
2 cloves of garlic, minced
400ml chicken stock
1tbsp dark sweet soy sauce
2tbsp tomato ketchup
1tbsp worchestershire sauce
2tbsp oyster sauce
1tsp salt
1/2 tsp pepper
1tsp sugar
1tbsp cornstarch mix with 2tbsp water
oil to sautee

Method:

To make the fried chicken:

1. Keep chicken and the marinade mixture in the fridge for at least 30mins
2. Before frying, heat up oil over medium heat in a frying pot, also prepare egg whites in shallow dish, and a plate of coating mixture
3. Dip each chicken slice  in egg white and then coat with flour mixture, squeeze it a little bit while doing the coating
4. Deep fry until golden brown and crispy

To make the mushroom sauce:

1. Heat oil in a frying pan, sautee garlic and onion til soft and fragrant
2. Add in button mushroom, and stir well
3. Add in soy sauce, ketchup, oyster sauce, and mix well
4. Pour in chicken stock, add in salt, pepper, sugar, mix well and let boil. 
5. When it's boiling, pour in cornstarch mixture, stir until the thickness preferred is achieved
6. Check the taste

Banana Chocolate Chips Muffins

Easy peasy. No mixer. My kind of recipe

Recipe is from Guai Shu Shu, modified a little and sans the cream cheese filling

What you need:

150g melted butter
200g plain flour
100g caster sugar
50g brown sugar
150g banana
20g milk
3 eggs, lightly beaten
1/2tsp baking soda
1tsp baking powder
1/2tsp cinnamon
a handful of semi sweet choco chips

Method:

1. Preheat oven to 180degC. Prepare muffin tin with the wrapper. I used 12 cupcake cases 
2. Mash banana using fork. Mix in butter, eggs and milk. Stir until quite foamy. Set aside
3. In another bowl, mix in all dry ingredients, flour, both sugars, baking soda, baking powder and cinnamon. Stir together
4. Make a hole in the centre of the dry ingredients and slowly pour in banana mixture while stirring gently. Do not overmix. I usually fold it instead
5. Scoop batter into the cupcake cases, 3/4 full. Scatter some choco chips on top and lightly press using the back of a spoon
6. Bake for 25mins in middle rack and another 5mins or so at the top rack to brown the top
7. Remove from oven and let cool

Deep Fried Meat Balls aka Baso Goreng

Deep fried meat balls aka baso goreng

Recipe is from Xanders Kitchen, with a slight adjustment

What you need:

300g minced pork (or chicken)
200g peeled and deveined prawns
4 cloves of garlic, peeled
1 stalk spring onion, chop, separate the green from the white
2 eggs
125ml water
1 tbsp cooking oil
2 tbsp sesame oil
2.5 tsp salt
3/4 tsp pepper
1 tsp sugar
1 tsp baking powder
1 tsp baking soda
300g tapioca starch / sago flour
cooking for deep frying

Method:

1. In a food processor, mix together pork, prawns, and all the other ingredients except the green part of the spring onion and flour. Blend til smooth paste formed
2. Add in flour, pulse a few times until well mixed
3. Stir in the green part of the spring onion
4. Heat oil in a pot or wok. Shape the batter into balls using 2 spoons. Gently place in the hot oil and deep fry until golden brown

Note to get perfect shape and texture:

• Use lots of oil and make sure it's hot enough before puting in the balls
• Use low fire, stir occasionally to turn the balls over to get even color
• Deep fry until the outer part is crisp, you can tap to check
• Don't crowd the frying pot / wok
• Frying time is pretty long, about 30 to 40mins (most of the time I didn't follow this, thus it always shrank when cooled, it's still as yummy though)

The meat balls shrank slightly when cooled

Chicken Stew with Eggs, Potatoes & Carrot

Recipe is from Delish Tube ID with some modification

What you need:

Blend together until form smooth paste:
5 cloves of garlic
5 shallots
1pc old ginger, about 2cm
about 1tbsp cooking oil

1tbsp cooking oil
1 stalk of lemongrass, lightly bruised
2 chicken breasts with bone
6 hard boiled eggs, peeled
3 potatoes, peel & cut
3 large carrots, peel & cut
1 tomato, cut
1.5liter water
100ml dark sweet soy sauce
1tsp chicken stock powder
1/2tsp ground nutmeg
salt, pepper

Method:

1. Heat oil in a pan. Sautee the blended paste with lemongrass til fragrant
2. Add in chicken and a little water, cook until chicken change color
3. Add in the remaining water, eggs, dark sweet soy sauce. Stir well
4. When it starts to boil, add in potato, carrot and tomato
5. Add in chicken stock powder, ground nutmeg, salt, pepper, ketchup, sugar
6. Stir well and let it cooked until potato and carrot softened and the soup slightly reduced 
7. Check the taste and serve

Refreshing Cucumber Salad with Herbs Garlic Vinaigrette

Recipe is from recipetineats with slight adjustment

What you need:

2 Japanese cucumber, thinly sliced
1 medium red onion, diced

Vinaigrette dressing, mix well:
1 1/2tbsp balsamic vinegar
3tbsp extra virgin olive oil
1 clove.of garlic, minced
1/2tsp dijon mustard
3/4tsp mixed herbs of choice
1/2tsp sugar
1/2tsp salt
black pepper

Method:

1. Pour dressing over cut cucumbers and onion, mix well. Store in refrigerator. Very nice and refreshing when it's well chilled

Bacon Mushroom Baked Rice

Other version I made before is HERE and HERE

This time recipe is from Bunda Nina with some modification

What you need:

1kg of cooked rice
1 large yellow onion, diced
1liter fresh milk
200g streaky bacon, cook til crispy, cut into small squares
100g ham, pan fry til slghtly browned, cut small squares
1can button mushroom, sliced
2tsp salt
few dashes of pepper
1tsp chicken stock powder
250g grated cheddar cheese
250g grated mozzarella cheese
3 heaped tbsp butter/margarine

Method:

1. Heat butter in a pan and sautee diced onion until soft. Add in mushroom, stir, followed by rice, milk and cheddar cheese
2. Add in salt, pepper and stock powder. Cook until milk is absorbed 
3. Stir in bacon and ham
4. Transfer to a baking dish, sprinkle with mozzarella cheese
5. Bake in preheated oven of 200degC until golden brown at the top part, about 30mins
6. Let it cooled slightly before serving

Pair with cucumber salad

Easy Chicken Yakiniku

Recipe is from Just Try & Taste with some adjustment


What you need:

600g chicken breast, diced
5 cloves of garlic, minced
1 large yellow onion, thinly sliced
a large thumb sized old ginger, lightly pounded

Sauce, mix together:
3tbsp oyster sauce
3tbsp dark sweet soy sauce
1.5tsp sesame oil
1/2 tsp pepper
1tsp chicken stock powder
3tbsp light soy sauce
3tsp sugar
1tsp salt
1tbsp dark soy sauce
600ml water

Method:

1. Heat oil in a pan, sautee garlic and ginger until fragrant, followed by onion, let cook until soft and fragrant
2. Add in chicken and cook until color changed
3. Add in sauce mixture and let cook until gravy lesser
4. Adjust the taste and serve

Hainanese Pork Chop

Cooked this long ago, this time I used another recipe, minus the ingredients I didn't have :)

Recipe adapted from travellingfoodies

What you need:

500g pork loins, thin sliced
about 15pcs cream crackers, blend into breadcrumbs texture
2 eggs, beaten
2 cloves of garlic, minced
1 red onion, cut according to preference
about 2 scoops of ladle frozen vegetables (mine is a combo of carrot, peas and corn)
about 1cup of canned pineapple, diced
2tbsp tapioca starch
2tbsp water, stir together with tapioca starch
vegetable oil for deep frying

Marinade for the pork, mix together:
2 cloves of garlic
1tbsp cornstarch
2tbsp water (mix with cornstarch)
2tbsp light soy sauce
1 heaped tbsp sugar
1tsp sesame oil

Drizzling sauce, mix together:
1tbsp worchestershire sauce
3tbsp ketchup
1tbsp sugar
1tbsp light soy sauce
1/2tsp pepper
sprinkle of salt
1cup water

Method:

1. Pound sliced pork with meat tenderizer
2. Put them in a bowl with cover. Add in marinade mixture and mix well. Set aside
3. Heat oil in a pan. Sautee garlic for awhile followed by red onion, stir until soft and fragrant
4. Add in frozen vegetables and pineapple, stir
5. Add in drizzling sauce, stir and bring to boil
6. Pour in tapioca starch mixture, stir continuously until you get the thickness you like
7. Now to fry the pork, heat oil in a pan enough to submerge the pork slices
8. Dip each pork slice one at a time into beaten egg, then transfer to cracker crumbs until well coated
9. Deep fry until golden brown. Drain and transfer into a plate with kitchen towel
10. Serve immediately with the sauce

Milo Dalgona

Recipe is from Tintin Rayner

What you need:

200ml whipping cream
110g Milo powder
20g icing sugar
ice cubes and fresh milk

Method:

1. Put whipping cream, Milo and sugar in a mixing bowl
2. Using a hand mixer, mix together until thick and creamy
3. Put ice cubes in a glass and pour milk over
4. Scoop some amount of Milo mixture and put gently over the milk. Serve

Fried Udon

Ever shared fried udon before with different recipe
This time, it's adapted from Marion Grasby with some modification

What you need:

4packets of udon
a pot of water to blanch udon
300g chicken breast, thinly sliced

Chicken marinade, mix together:
1 egg white
1tbsp cornflour
1tbsp light soy sauce
1tsp sesame oil
dash of pepper

3 cloves of garlic, minced
1pack shitake mushroom, sliced
1pack baby bokchoy, cut
cooking oil

Stir fry sauce, mix together:
2tbsp light soy sauce
1tbsp oyster sauce
1tbsp dark soy sauce
1tsp sugar


Method:

1. Bring a pot of water to a boil. Add in udon and stir until the noodles break apart. Drain and rinse with cold water to clean excess starch. Set aside
2. Mix in chicken slices to the marinade mixture. Stir well and put aside
3. Heat oil in a wok and sautee garlic til fragrant
4. Add in chicken and cook til the color is changed, about a minute or two. Don't overcook
5. Add in mushrooms, stir. Followed by bokchoy
6. Cover the wok and let it cook for a while until bokchoy starts to wilt
7. Add in noodles and stir fry sauce mixture and stir until well incorporated. If it's too dry, can add a little water
8. Check the taste and serve immediately

Eggs Fried Rice with Fishballs

Adapted from Korean Bapsang with some modification

What you need:

about 3cups of cooked rice
3 eggs, beaten, sprinkled with a little salt
2cloves of garlic, minced
1 tbsp light soy sauce
3 stalks of spring onion, finely chopped
salt, pepper
a little chicken powder
a little sweet soy sauce
10 fishballs, sliced*
1/2tbsp sesame oil
vegetable oil for frying

Method:

1. Heat vegetable oil in a pan and sautee 2/3 of the chopped spring onion, stir well til soft and fragrant
2. Add in eggs, gently scramble. When it's cooked but still a little runny, transfer to a plate
3. Using the same pan, sautee the remaining spring onion and garlic, stir until fragrant
4. Add in fishballs and fry until slightly browned. Add in light soy sauce, stir
5. Add in rice, break the clumps and stir until well mixed
6. Add in scrambled eggs, break the eggs and stir well 
7. Add in salt, pepper, a little chicken powder, a little sweet soy sauce. Stir til well mixed
8. Check the taste and serve

*Fishballs can be replaced according to preference. Sausages, luncheon meat, fishcake, bakwa, etc

Stir Fry Chilli Potatoes with Green Beans & Petai

Cooked this before using my mom's recipe, this time I tried another recipe and added petai

Recipe is from Xander's Kitchen

What you neeed:

3 potatoes, peeled, diced and fried
a pack of green beans, about 200g, sliced
a pack of petai (stinky beans), about 200g, halved
salt, sugar, a little dark sweet soya sauce (kecap manis), a little chicken stock powder

Blend together til smooth:
15 shallots, peeled
2 small tomatoes (or 1 large), cut into 4
7 large red chillies, deseed
3 red bird's eye chillies (chilli padi), dessed
about 1tbsp cooking oil

Method:

1. Heat oil and sautee the blended ingredients until fragrant and well cooked
2. Add in petai, let cook for a few minutes
3. Add in green beans, mix well
4. Let cook until both softened
5. Mix in salt, sugar, a little chicken stock powder and kecap manis. Check the taste and make adjustment here
6. Add in fried potato cubes and mix well. Serve

Stir Fry Chicken with Mushroom & Veggies

Inspired by Korean Bapsang with modification. Vegetables used is up to preference

What you need:

300g chicken breast (or fillet), sliced
egg white of 1 egg
1tbsp corn starch
salt, pepper
1bundle shimeji mushroom
5pcs shitake mushroom, sliced
2 carrots, peeled and thinly sliced
1pack baby bokchoy, cut the end
3 cloves of garlic, chopped
1 thumb size of old ginger, peeled and bruised
1tbsp oyster sauce
+/- 500ml chicken stock
1 heaped tbsp cornstarch mixed in 2tbsp water
salt, pepper, sugar, cooking oil

Method:

1. Mix sliced chicken with egg white, corn starch, salt and pepper, put aside
2. Heat about 1tbsp oil, sautee chicken slices until color.changed. Scoop out and transfer into a bowl. Put aside
3. Using the same pan, add another 1tbsp oil, heat  up and sautee garlic and ginger until fragrant. Add in slicrd carrot and mushrooms, stir to combine
4. Add in oyster sauce and chicken stock, mix and let it boil
5. Add in salt, sugat and pepper. Check the taste
6. Add in chicken, stir to combine. Add in cornstarch mixture, stir and let it boil again until you can see the gravy starts to thicken
7. Lastly just before serving, add in baby bokchoy. Stir well and cook til it's slightly wilted. Serve