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15.10.09

on November 16, 2009

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LOW Bat..
wht should i do??

Claire Yeo

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Steam Minced Pork/Chicken

Ingredients: 500g minced pork/chicken 4pcs minced garlic 1tbsp oyster sauce 1tbsp sesame oil 1tbsp soy sauce 1tsp white pepper few sliced green onions little chicken powder 1pcs egg 2tbsp corn/tapioca flour For steam: 100ml water 1pcs egg For garnish: few sliced green onion Infused garlic oil: in a warm oil add garlic and stir until golden brown (not too dark) To-do: Mix all the ingredients and add into steam bowl. Make a hole in the middle. Add water around the edge of minced pork. Steam for 20 minutes. Meanwhile make garlic oil. Add minced garlic in a warm oil (not hot) and stir mix until golden brown. After 20 minutes, add egg in the middle of the minced pork. Steam another 10 minutes. When ready, garnish with infused garlic oil and sliced green onion. Recipe from Amelia

Steam Ginger Chicken

Ingredients: For marinating the chicken 750g bite size chicken thigh 1/4tsp salt 1/4tsp chicken powder 1tsp sugar 1tbsp soy sauce 1tbsp oyster sauce 1/2tsp white pepper 2tbsp corn/tapioca flour Add shaoxing wine For steam: 8cm thin sliced ginger For garnish: 4pcs sliced green onions 1/4tsp salt 1/4tsp chicken powder 3tbsp oil 1tsp sesame oil To-do: Mix all the ingredients and let it marinate for 30 minutes in the room temperature / overnight in the fridge. Add sliced ginger on top of the chicken and let it steam for 25-30 minutes. Meanwhile prepare the garnish. Add green onions, salt and chicken powder in a small bowl. Heat oil and add into green onions then mix with sesame oil. When ready, garnish the chicken with the prepared green onions oil. Ready to eat. Recipe from Chef Devina

Korean Braised Pig's Trotters / Jokbal using Pressure Cooker

Ingredients: For pre-cooking (soak trotters in the refrigerator over night then cook with ginger in the pan 10 minutes): 1,5-2kg pig's trotters (avoid too big bones due to the size of the pressure cooker) 5cm ginger (thinly sliced) Sauce for cooking: 1 liter water 2tbsp Korean soybean paste / doenjang 60ml mirin / cooking wine 80ml soy sauce 50g brown sugar/white sugar 3/4tbsp salt 120ml rice syrup For seasoning pouch (put into seasoning pouch): 1pcs apple, cored, cut into chunks 10pcs medium jujubes 8 cloves garlic, cut half 5cm ginger, thinly sliced 1 medium size onion, cut into chunks 2 big Korean dried chili / 3 red chili 5 bunch green onions, cut long 1 star anise 1 cinnamon stick 1tsp black pepper seeds 1tbsp ground coffee For garnish: Green onions, thinly sliced 1/2tsp toasted sesame seeds For Samjjang dipping sauce (mix all ingredients and put in the refrigerator): 2tbsp doenjang / Korean soybean paste 1tbsp gochujang / Korean red pepper paste 1 bunch green onion, thinly sl...

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