Sunday, October 26, 2014

Southeast Asia Mushroom Soup

After my recent visit to Bali I often find myself missing the taste of Southeast Asia. Especially their fresh, light, tangy, chilli soup. So today I am making this soup to ease my crave. In terms of mushroom, you can use any type of mushroom you like. I have dried Shiitake Mushroom and dried Black Fungus/Mushroom at home so I decided to rehydrate both and used it in my soup. Black fungus may not sound appetizing but it is pack with goodness. It improves circulation, lower cholesterol, help in treating dryness for example dry throat, dry cough and anti viral and it is tasteless on its own.

  • 1 tsp vegetable oil
  • 2 spring onion (white bit), finely chopped
  • 4 gloves garlic, minced
  • 1 shallot or half small brown onion, finely chop
  • 5 dried Shiitake mushroom, rehydrate, squeeze out liquid and sliced
  • a handful of black fungus, rehydrate, squeeze out liquid and cut into 2
  • 1 - 2 red chilli, seeds removed and finely chopped
  • 1 litre vegetable stock, I used homemade vegie stock
  • Juice of 1 lime (depending on your taste)
  • 5 kaffir lime leaves, stem removed
  • 1 carrot, cubed
  • a handful of green beans, cut to about 2 cm length
  • salt and pepper to taste
  • Fried shallots - to garnish (How to make your own Crispy Fried Shallot - Click Here)
  1.  Heat oil in a saucepan that can hold 1 litre or more liquid.
  2. Saute spring onion, garlic and shallot until aromatic and lightly brown. About 5 minutes.
  3. Add chilli and stir well. Add in sliced mushroom and black fungus cook for further 3 minutes.
  4. Pour in the stock, lime juice and Kaffir lime leaves and bring to boil. 
  5. Once boil add in carrot and bean and season to taste.
  6. The soup is ready to be serve when the vegetables are tender. 
  7. Garnish with deep fried shallots.
  8. Serve with warm steam rice and sweet soy sauce. YUM!

Saturday, August 9, 2014

Simple Beef Stroganoff

This delicious and easy to cook beef stroganoff can be coupled with steam rice or pasta. The only trick to this recipe is to add in sour cream right before serving. Hope you like this recipe.

  • 600g beef strips (I use rump steak)
  • 2 tsp garlic, mince
  • 2 shallots, cut into segment
  • 300g button mushroom, sliced (I used can Champignons)
  • 1 1/2 tbsp paprika
  • 3 - 4 tbsp tomato paste
  • 3 1/2 cup beef stock
  • 1 1/2 cup sour cream
  • Vegetable oil
  1. Heat oil in a pan or casserole pot that is big enough to accommodate the ingredients above. Seal beef strips in a hot smoking pan/pot. Seal the beef strips in a small batch and set aside. 
  2. Once all beef strips is sealed, return all to the same hot pan/pot, add garlic, shallots, mushroom, paprika and tomato paste. Combine well and fry for 2 minutes or until fragrant. 
  3. Add in beef stock and stir to combine. Bring to boil, cover with lid simmer for 20 minutes or until the meat tender.
  4. Stir in sour cream before serving. 
  5. Service with rice or pasta.
Enjoy =)

Wednesday, August 6, 2014

One Bowl Orange Cake

One Bowl means minimum wash and at the same time is able to fulfill the cake craving.

  • 125g butter
  • 1 1/8 cup caster sugar
  • 2 oranges - get the zest 
  • 1 cup orange juice
  • 1/2 tsp orange essence (optional)
  • 1 1/4 cup self raising flour
  • 2 eggs, lightly beaten
  1. Pre heat oven at 180 degree and greased or line cake pan.
  2. Melt butter in the double boiler and add in caster sugar. Once caster sugar incorporated well with the butter, remove the mixing bowl from double boiler.Let it cool down a little to avoid scrambling the eggs.
  3. Add in egg and mix well with orange juice, orange zest and orange essence.
  4. Mix in self raising flour in 2 to 3 addition and mix until just combined.
  5. Pour into prepare cake pan. Bake in the oven for 40 minutes or until the tester comes out clean. Cool for 10 minutes before move it to wire rack to cool.

Wat Tan Hor / Cantonese Style Flat Noodles in Egg Gravy

Say hello to my childhood favourite.

Melbourne weather has been very cold lately and Wat Tan Hor will be a prefect fit for this cold weather. So here I am, dishing up wat tan hor to warm the body up.


Charred Flat Noodles
  • 350g Flat Noodles (Kuey Teow) - available at asian grocery
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1/2 - 1 tsp cooking caramel (optional) - available at asian grocery
Egg Gravy
  • 1 tbsp cooking oil 
  • 2 cloves garlic, minced
  • 2 slices of ginger
  • 15g pork or chicken (marinate with a generous pinch of salt, pepper, sugar and corn flour, 1/4 tsp of light soy sauce, sesame oil or vegetable oil and Chinese cooking wine)
  • 10 prawns, peeled and deveined
  • a small packet of fish cakes, sliced 0.5cm thick 
  • 10 slices of squid
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • a pinch of sugar
  • a dash of white pepper
  • 2 cups of stock (I used homemade pork bone stock)
  • salt to taste
  • 2 tsp corn flour, diluted with 1/8 water
  • 2 stalks of choy sum, chop 2 inch length
  • 2 eggs, lightly whisk

  1. Soak flat noodles in warm water to separate the clumps then drain thoroughly. Instruction will be on packages
  2. Mix 1 tbsp dark soy sauce, 1 tbsp light soy sauce and 1 tsp cooking caramel to the flat noodles.
  3. Char flat noodles in a smoking hot wok for a few minutes. Try not to move the flat noodles so that it charred and did not break into pieces. Set aside and keep warm.
  4. Heat cooking oil. Saute garlic and ginger until golden and aromatic. Then add in marinated meat, prawn, fish cake and squid. Stir fry briefly. 
  5. Now, add in the seasonings - oyster sauce, light soy sauce, sugar, white pepper and salt. Mix well and add in stock. Bring it to simmer. Check the seasoning. 
  6. Add in diluted corn flour. Simmer for few minutes until thickened. Add in choy sum. 
  7. Turn off heat and pour in lightly whisk eggs. Quickly stir the eggs to scramble it.
  8. Check the seasoning again before dish out. 
  9. Wat Tan Hor usually serve with green pickle chilli but I don't have it at home so I cut some red chillies and mince garlic and mix with light soy sauce, fish sauce and lemon juice.

Flat noodles mix with light soy sauce, dark soy sauce and cooking caramel

If you are using fresh prawn you can save the prawns heads and shells to turn into prawn stock

Sunday, June 29, 2014

Moist and Light Chocolate Cake (No electric mixer/beater needed !!!)

Who is not into chocolate cake? I am always into chocolate cake but the problem is sometimes I just want to be able to mix the ingredient up with very limited equipment used and stick it into the oven  and eat it. Cadbury kitchen recipe definitely save my day today. Thumbs up to #cadburychocolate #cadburykitchen and I did amend the recipe here and there. For original recipe please click the link above. One last thing this recipe is definitely a keeper.

  • 1/2 cup water (original recipe call for 1 cup water. I used 1/2 cup water and 1/2 cup milk)
  • 1/2 cup milk
  • 1 1/8 cups caster sugar
  • 125g butter
  • 1/2 cup drinking cocoa powder
  • 1 1/4 cups self raising flour
  • 2 eggs, lightly beaten
  • 1/2 tsp vanilla essence (optional)
  • 1/4 tsp salt
  • 50g chocolate bits (optional)

  1. Preheat oven at 180 degree and greased or line cake pan.
  2. Combine water, milk sugar, butter and cocoa in a saucepan and warm but do not boil, stirring until sugar dissolved. Then bring to the boil and simmer gently for 2 minutes. Transfer mixture to a bowl and cool for 30 minutes. To speed up the cooling process you can stick it into fridge. 
  3. Add vanilla essence, salt and chocolate bits and mix well.
  4. Then add SR flour and lightly beaten eggs and mix until just combined. 
  5. Pour into a greased or lined cake pan. Bake in the oven for 40 minutes or until the tester comes out clean. Cool for 10 minutes before moving to wire rack to cool completely.

  • Ingredients should be at room temperature for at least 30 minutes
  • Make sure the chocolate mixture is cool properly before you add in flour or eggs otherwise you will need to deal with clumped flour or scrambled eggs.

Saturday, June 28, 2014

Crispy Fried Shallots Oil

Crispy Fried Shallots Oil is a condiments that can be added into almost any asian dish and it is a staple in my kitchen. I especially love it on congee, soups, steam fish, steam tofu and vegetable. A few drops of shallot oil does bring your Asian dish to a different level.

  • 4 french shallots or simply known as shallots or bawang merah
  • Cooking oil for frying (I used vegetable oil)
  • A pinch of salt

  1. Peel the shallots and slice thinly. 
  2. Fill wok to about 3cm deep with vegetable oil and add a pinch of salt. (If you are using pan you will need to use more oil if you are using pan due to larger pan surface). Bring to medium heat.
  3. To test if the oil has reach medium heat, drop a slice of shallot into the oil. If it bubbles then the oil is ready. 
  4. Separate the shallot rings and place them in the oil.    
  5. Fry stirring until the shallot rings turns golden brown. Once they reach this point, turn off the heat and let the shallot rings sizzling further in the hot oil for another minute or two.
  6. Then, strain the shallot rings reserving the oil in  bowl. Place the crispy shallot ring in an air tight container. Let the shallot infused oil cool down and transfer into glass jar. Place some fried shallot rings in the jar.


Keep a close eyes because  shallot rings burn quickly. 
Be generous with the cooking oil because you don't want this shallot rings turn sticky

Broccoli Beef

This dish may look and sound simply, however, it taste amazing and pack with iron, vitamins, dietary fiber just to name a few.

  • 300g beef (eye fillet) or any cut if beef you desire, cut into pieces - marinade with 1/2 tbs soy sauce, 1 tsp chinese cooking wine, 1/2 tsp sesame oil, 2 dashes of white pepper, a generous pinch of sugar and 1 tbs corn flour
  • 1 medium size broccoli, cut out the florets and blanch
  • 1 tbs + 1 1/2 tbs oil
  • 1 inch ginger piece, peeled and sliced
  • 1 clove ginger, finely chopped
  • 1 tbs soy sauce
  • 1 tbs oyster sauce
  • 1/4 tsp sesame oil
  • 1/2 tsp sugar
  • 1 tsp corn flour
  • 70ml liquid (water or stock)

  1. Marinate the beef for 20 minutes. 
  2. Blanch broccoli floret (see below). Set aside.
  3. For sauce : mixture 1 tbs soy sauce, 1 tbs oyster sauce, 1/4 tsp sesame oil1/2 tsp sugar, tsp corn flour and 70ml liquid.
  4. Heat 1 tbs oil in a wok over high heat. Add in marinated beef and stir fry until it is almost cook (60%  to 70%). Transfer to plate and set aside.
  5. Heat 1 1/2 tbs oil in a wok over high heat (I wipe clean the wok above with paper towel before I add in oil). Add sliced ginger stir fry for 10 seconds and add in finely chopped garlic. Stir fry until aromatic. Add in almost cooked beef into the wok and stir fry until the beef in cook through. Add the blanched broccoli and the sauce mixture. Stir well to combine.
  6. Once the sauce thicken, dish out and serve. Enjoy!!


Blanch: In a medium size pot of water, add a few drops of oil, generous pinch of salt and bring water to boil, . Once the water boiled, carefully add in the broccoli florets for 10 seconds. Remove the florets immediately with strainer to drain excess water .


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