Stirfry Clams (La-la)

 

Ingredients: 

500g fresh clams (La-la), washed and scrubbed 

2 teaspoons sake (Can use white wine) 

2 teaspoons mirin (Japanese sweet wine)
1 teaspoon rice vinegar
1 tablespoon cooking oil 
1 teaspoon light soy sauce
1/2 green onion, chopped

1/2 thumb size ginger, julienned 

2 cloves of garlic, chopped 

Method: 

1. Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
2. Heat a wok or large saucepan over high heat. Add oil and then ginger. When ginger is slightly brown, add chopped garlic and sauté till fragrant. Quickly pour in the sake, mirin and rice vinegar. Add the clams, then cover and cook until the clams open, about 3 to 4 minutes. Discard any clams that do not open.
3. Remove any scum that forms on the surface using a spoon. Add soy sauce and drizzle some sake/ white wine At the side of the pan. Taste and adjust accordingly. Add in chopped green onions and off heat. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.

Easy Potato Pie with Ayam Brand Saba

Ah girl 👧🏼 loves potatoes 🥔 and one of her favorite dish is potato pie! Made this easy potato pie in airfryer as ah girl rushed back home for her zoom tuition 😅 As she’s a fan of ayam brand products, I added the newly-launches saba flakes range as I had ran out of ham at home! There are 3 vibrant namely Saba chili, Saba mayo and Saba EVOO. Saba is +50% more Omega-3 than tuna! 

Lai lai... come and replicate my recipe and stand a chance to win $50 Fairprice voucher! Remember to #sabaflakes in your post so we know. Ayam Brand Saba is available at all Fairprice outlets!
#sabaflakes #ayambrandsg

Ingredients: 

• 5-6 russet potatoes 
• 1 tbsp of garlic powder
• A tsp of chicken powder 
• 1/2 cup of fresh milk
• 1 tbsp of grated Parmesan cheese
• A dash of freshly cracked black pepper and salt 
• 3/4 cup of mozzarella cheese
• 1/2 can of Ayam brand Saba flakes in EVOO (drain oil from Saba) 
• 2 tbsp of unsalted butter 
• 1 egg beaten 

Method: 

1. Peel and cut potato into chunks. Place potatoes into a pot and filled water to cover potatoes. Add a pinch of salt into water. Bring it to a boil and simmer till potatoes soften (use a fork to test if potatoes can be poke through). Drain potatoes on colander.  Add butter, a tsp of chicken powder and freshly cracked black pepper and mash until well mashed. 
2. Add in 1/4 cup of mozzarella, Parmesan cheese and milk into potato and mix well. Add in Ayam Brand Saba flakes and mix till combined. 
3. Butter the sides of a oven-proof dish or bowl. Pour in mashed potato mix and spread evenly in the dish. I made two portions with the above ingredients. Spread rest of mozzarella cheese on top. 
4. Preheat airfryer at 190deg for 5 minutes. Cover dish with aluminum foil and airfry for 7 minutes. Remove cover and continue to airfry till top is brown. Garnish with dried parsley leaves. Ready to serve! 😊

(You can bake this in oven if you don’t have an airfryer. Bake potatoes covered in preheated oven of 200deg for 8 minutes. Then uncovered and continue to bake till Cheese melt and top is brown.) 

Spaghetti Carbonara 🍝

Ingredients:

• 1/2 packet of pasta packet bought from supermarkets (about 250g) 
• 1/2-3/4 packet of cooking cream 
• 1 medium yellow onion (chopped finely) 
• 6 cloves of garlic (minced) 
• 300gSwiss Brown mushrooms (slice) 
• 400g Bacon (sliced into smaller pieces) 
• 2 beaten eggs
• 1/2 cup of grated parmesan cheese
• 2 tbsp butter

Directions:

1. Boil the pasta in a large pot of water with 1 tbsp of salt. Cook until al dente.
2. Whilst the pasta is cooking, cut the bacon into small strips and fry them in some oil until they turn crispy. Remove the bacon.
3. Crack the eggs into a bowl and beat until they become a consistent yellow mixture. Add on cheese, mix well and set aside.
4. Using whatever leftover oil from frying the bacon, add the butter and fry the onions, followed by the garlic.
5. After a few minutes, fry the mushrooms until they turn soft. Add the bacon and mix well. 
6. Add half packet of cooking cream. Add more cream if you prefer your sauce to be creamier.
7. Bring the sauce to a simmer and add pasta to coat well. Then off the heat. 
8. Let pan rest for half minute. Pour in egg mixture and keep stirring until the sauce is slightly thicken and achieve a smooth consistency. This step is important as the egg will become scrambled eggs if you’re not fast enough.
9. Season with salt and pepper to taste. Add more parmesan cheese if desired.

Happy Cooking!

Honey Char Siew Drumsticks 🍗

Honey Char Siew Drumsticks

Ingredients: 

3 big chicken drumsticks

Marinate: 

• 4 tbsp of Lee Kum Kee Char Siew Sauce 
• 3 tbsp of Lee Kum Kee oyster sauce 
• 2 tbsp of light soya sauce 
• 3 tbsp of sugar 
• 2 tbsp of honey 
• 1 tbsp of cooking wine

Method: 

1. Add 2 tbsp of salt to chicken drumsticks. Rub all over drumsticks to remove smell and scums. Rinsed always salt and pat dry. Use a fork to poke all over drumsticks. This will help the marinate to penetrate into the meat. 
2. Mix marinate in a bowl. Place chicken into a ziplock bag and pour in the marinate. Seal bag  and massage to ensure chicken is well coated with marinate. Chill overnight. 
3. Remove chicken from fridge 30 mins before cooking. Preheat oven at 180 deg. Place chicken on baking dish without the marinate. Keep the marinate to baste the chicken while grilling. 
4. Grill chicken for 30-40mins at the lowest rack, flip once in between and baste with the marinate. 
5. Increase to 210deg to brown the chicken. Mix 2 tbsp of honey with 1 tbsp of water. Brush on chicken. Shift chicken to higher rack. Brown for about 10-15mins. Remove chicken when done. Let it rest for 5 mins before chopping to smaller pieces of serve as a whole with chicken rice and blanched vegetables. (** Chicken is done when you poke through with a chopstick and there is no blood in juice from chicken.) 

*** Note: Oven temp varies so you have to gauge your own oven when grilling chicken. 

Braised Lamb Shanks with mashed potatoes 🥔

Ingredients:

• 2 tbsp of olive oil
• 2 pieces of lamb shanks
• 1 large white onion (diced)
• 5 cloves of garlic (minced)
• 2 carrots (cut into small chunks)
• 2cups of chicken stock (either store-bought or homemade)
• 1/4 cup flour
• 1/3 cup of red wine (I replace with cooking sake)
• 3 tbsps of tomato paste
• 2 tbsps of ketchup
• 3 stalks of fresh rosemary
• 3 stalks of fresh thyme
• 1 tbsp of dry parsley (preferably finely chopped fresh parsley if have)
• 2 bay leaves
• Salt and freshly cracked black pepper (to season)

Method:

1. Wash and pat dry lamb shanks with kitchen towels. 
2. Heat 1 tbsp of olive oil in a heavy-based pot. 
3. Pan seat lamb shanks until browned on all sides. Remove the transfer to plate and cover with foil to keep warm. 
4. Add another tbsp of oil. Sauté diced onions and carrots for about 3 mins. Add minced garlic and cook for a minute. 
5. Return the lamb shanks into the pot. Season with a tap of salt and some freshly cracked black pepper. 
6. Sprinkle flour and toss well and cook for about 4 minutes. 
7. Add chicken stock, wine, tomato paste, ketchup and herbs. Mix well. 
8. Cover and bring to a boil. Reduce heat to low and simmer for 1.5 to 2 hours, stirring occasionally and flipping lamb shanks to ensure even cooking. Simmer till meat is tender and falling apart. 
9. Adjust taste accordingly. Serve hot with mashed potatoes or rice. 

Note:

• As I like my sauce with a thickened texture, I used corn flour slurry to thicken sauce. 
• Keep leftover sauce and lamb for next day’s meal by adding pasta! 
• You can also use pressure cooker or slow cooker to cook this dish. 

Crispy Mini Fish Bites 🐟

With 3 kids at home the full day, mama is almost staying in the kitchen and nowhere else! 🙈🤪😝 A challenge to feed them 3 meals and also tea or supper! 😅😅 🤦🏼‍♀️ Before they ask for supper, mama already prepared these finger food for them! Made these mini fish bites using the cream dory fillet bought from SHC groupbuy on Wednesday.
#SHCGroupBuy

Ingredients:

• One packet of cream dory fillet (500-600g)
• 1.5 cup of self-raising flour
• 1/4 cup of corn flour
• 1 small beaten egg
• 1 tbsp of oil
• 1 tsp of sugar
• 1 tsp of salt
• 1 tbsp of shaoxing wine
• A dash of pepper
• Iced water (estimated about 1.5 cups)

Method:

1. Rinsed and pat dry fish. Sliced fish into 1 inch by 1 inch cube size. Marinate with salt, sugar, a dash of pepper and cooking wine. Set aside.
2. Prepare batter. Mix self-raising flour with corn flour. Add iced water slowly into flour till combined. Add oil, salt and dash of pepper and mix well till batter forms a paste. The consistency should be slightly thick and not watery. You can test if the oil is ready by placing your chopsticks into the oil. 
3. Heat oil in a pot. Deep fry a few pieces at a time for even cooking and better heat control. Increased heat to do a double-fry in order to make the fish bites crisp. Served hot with chili sauce or mayonnaise.

Chicken Tenders

Using Growth Hormone-free Premium Chicken breasts from Huber’s to make these! As the name said it all, the breast meat is very tender! 😄 Huber’s premium chickens are raised cage-free and growth hormone-free, so It’s healthier.

Huber’s meats are available for purchase online. Order now at http://bit.ly/2mLD3Wp!

Get them delivered to your doorstep – they provide free delivery islandwide for orders above $100. #happybutcher #wearepure

Ingredients:

• 1/4 cup all-purpose flour 
• 1 beaten egg  
• 1 tbsp of water 
• 1.5 cups Japanese panko (breadcrumbs) 
• 1/3 cup grated Parmesan cheese 
• 1 tbsp of dry parsley leaves 
• 500g chicken breasts 

Seasonings:

• 1/2 tbsp salt 
• 1/2 tbsp cracked black pepper 
• 2 tbsp garlic powder
• 1/2 tbsp olive oil 

Method:

1. Sliced chicken breasts into long stripes and place in a dish. 
2. Marinate with seasonings evenly and set aside for 30mins. 
3. Prepare 3 shallow dishes. One dish to place flour. One dish to mix beaten eggs and water. For the third dish, place panko, cheese and dry parsley leaves. Mix well to combine. 
4. Coat chicken with flour, then egg mixture and lastly panko-cheese mixture. Gently press onto chicken  to ensure chicken is well coated with panko. 
5. Heat up a pot with enough oil to cover chicken. Shallow fry chicken till it’s cooked. Drain and serve hot.