Month: August 2019

Pork Miso Ramen

Posted on by The Good Food

The miso adds a savoury flavour to the soup that combines perfectly with Pork & Ramen and gives the taste of soup a lovely depth.


Pork Miso Ramen

Simple steps to follow:


Prepare all the ingredients.

In a pan, heat one tablespoon of butter over medium-high heat.

Add the corn and toss until warmed through.

In the same pan, that cooked the corn, heat the oil in a frying pan over medium-heat. Add the garlic and pork and stir-fry for 2-3 minutes or until the pork is almost cooked.

Add the soy sauce and cook until the liquid has evaporated and the pork is cooked through.

Heat the chicken broth in a large saucepan over high-heat.

When simmering, stir through the miso seasoning.

Allow it to boil for 1-2 minutes.

Pork Miso Ramen

Ingredients:

  • Ramen noodles – 1 bundle
  • Chicken broth – 1 1/2 cups
  • Water – 1 cup
  • Cabbage (finely sliced) – 1 cup
  • Egg (boiled egg) – 1 egg

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Miso seasoning (mix together)

  • Mirin – 1/4 cup
  • Garlic (finely grated) – 1 clove
  • Ginger (finely grated) – 1 teaspoon
  • Miso paste – 2 teaspoons

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Butter Corn Topping

  • Butter – 1 tablespoon
  • Corn kernels – 1/2 cup

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Pork Topping

  • Vegetable oil – 1 tablespoon
  • Garlic (finely chopped) – 1 clove
  • Pork mince – 80 grams
  • Soy sauce – 2 teaspoons

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Instructions:

1. Bring a pot of water to boil, cook ramen noodles according to package directions. Drain ramen with a sieve and place the cooked ramen in a serving bowl.

2. In a pan, heat one tablespoon of butter over medium-high heat. Add the corn and toss until warmed through. Dish up and set aside.

3. In the same pan, that cooked the corn, heat the oil in a frying pan over medium-heat. Add the garlic and pork and stir-fry for 2-3 minutes or until the pork is almost cooked. Add the soy sauce and cook until the liquid has evaporated and the pork is cooked through. Remove from the heat and set aside for later.

4. Heat the chicken broth in a large saucepan over high-heat. When simmering, stir through the miso seasoning. Allow it to boil for 1-2 minutes. Ladle the soup over the noodles.

5. Top with the pork, corn, sliced cabbage and an egg. Garnish with sesame seeds.

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Thapthim Krop (Water Chestnut with Coconut Milk)

Posted on by The Good Food




Thapthim Krop (Water Chestnut with Coconut Milk)

Simple steps to follow:


Prepare all the ingredients.

In a bowl, combine water, red food colouring and water chestnut together, mix well. Allow it to sit for about 15 minutes.

Then slowly coat the dyed water chestnut with tapioca flour, make sure all is well coated. Use a sieve to sift excess tapioca starch out.

Drain off the water chestnut with a sieve and quickly put it in a bowl of cold water.

In a saucepan, combine coconut milk, pandan leave, sugar, water and sea salt together. Bring it simmer over medium-low heat. Keep stirring until sugar dissolve for about 1-2 minutes. Do not boil the coconut milk.

Thapthim Krop (Water Chestnut with Coconut Milk)

Makes : 7 – 8 persons

Ingredients:

  • Crushed ice
  • Jackfruit

Red rubies

  • Water chestnut (peeled & diced) – 15 pieces
  • Red food colouring – 1 drop
  • Water – 2 tablespoons
  • Tapioca starch – 1/3 cup

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Sweetened coconut milk

  • Coconut milk (carton or fresh) – 250 ml
  • Pandan leave – 2 leaves
  • Brown sugar – 2 tablespoons
  • Water – 5 tablespoons
  • Sea salt – 1/2 teaspoon

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Instructions:

To make red rubies

1. In a bowl, combine water, red food colouring and water chestnut together, mix well. Allow it to sit for about 15 minutes.

2. Then slowly coat the dyed water chestnut with tapioca flour, make sure all is well coated. Use a sieve to sift excess tapioca starch out. Set aside.

3. Bring a pot of water to a boil, over high-heat. Put in the water chestnut and allow it to boil for 1-2 minutes. Once the water chestnut is floating to the surface, remove from the heat, drain off the water chestnut with a sieve and quickly put it in a bowl of cold water.

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To make sweetened coconut milk

1. In a saucepan, combine coconut milk, pandan leave, sugar, water and sea salt together. Bring it simmer over medium-low heat. Keep stirring until sugar dissolve for about 1-2 minutes. Do not boil the coconut milk. Remove from the heat and allow it to cool completely.  

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To serve

1. In a serving bowl, add in red rubies and jackfruit then ladle over coconut milk. Top with some crushed ice. Serve immediately.

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Easy Kimchi Fried Rice

Posted on by The Good Food

This classic Kimchi Fried Rice is absolutely simple and easy to make at home.

Easy Kimchi Fried Rice

Simple steps to follow:

Prepare all the ingredients.
Heat pan over medium-heat, add in oil heat for 3 seconds. Add in garlic and sauté until fragrant not burn.
Then add in pork slice and mushrooms, stir-fry for about 2 – 3 minutes or until half cooked.
Add in Kimchi and stir-fry for about 3 – 4 minutes. Stir and mix well.
Reduce heat to medium-low, add in cooked rice follow with “seasoning” mixture and kimchi juice. Stir-fry and combine all together for 3 – 4 minutes.

Easy Kimchi Fried Rice

Ingredients:

  • Kimchi (store bought) – 1/2 cup
  • Pork slice – 100 grams
  • Dried Chinese mushrooms – 2 mushrooms
  • Cooked rice – 1 1/2 cups
  • Garlic – 1 clove
  • Cooking oil – 1/2 tablespoon
  • Egg – 1 egg

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Seasoning

  • Sesame oil – 1/2 tablespoon
  • Soy sauce – 1 teaspoon
  • Gochujang – 2 teaspoons *(optional)
  • Kimchi juice (from the packet) – 2 1/2 tablespoons

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Instructions:

1. Place the dried mushrooms in a bowl and soak with warm water for about 15 minutes or until softened. Slice the mushrooms thinly and set aside.

2. Heat pan over medium-heat, add in oil heat for 3 seconds. Add in garlic and sauté until fragrant not burn. Then add in pork slice and mushrooms, stir-fry for about 2 – 3 minutes or until half cooked.

3. Add in Kimchi and stir-fry for about 3 – 4 minutes. Stir and mix well.

4. Reduce heat to medium-low, add in cooked rice follow with “seasoning” mixture and kimchi juice. Stir-fry and combine all together for 3 – 4 minutes. Transfer to a serving plate.

5. Serve Kimchi fried rice with fried egg.

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Stir-Fried Fusilli (Chinese Style)

Posted on by The Good Food

Here is a tasty stir-fried Fusilli recipe that’s cook in an authentic Malaysian way.


Stir-Fried Fusilli (Chinese Style)

Simple steps to follow:

Prepare all the ingredients.
Add in garlic and onion, sauté until fragrant not burn for about a minute. Add in marinated ground chicken.
Stir-fry for 2 – 3 minutes or until cook through.
Then, add in baby corn, carrot and soaked tofu skin, mix everything together and stir-fry for 1 – 2 minutes.
Add in cooked pasta and pour over the “seasoning” mixture, mix everything and stir-fry for a minute or until cook.

Stir-Fried Fusilli (Chinese Style)

Ingredients:

  • Fusilli pasta – 2 cups
  • Sesame oil – 2 tablespoons  
  • Cooking oil – 1 tablespoon
  • Garlic – 1 clove
  • Onion – 1 medium size onion
  • Baby corn – 60 grams (cube)
  • Carrot – 60 grams (julienne)
  • Dried tofu skin *in stick – 80 grams (cut into 1.5 inch piece)
  • Sea salt

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Marinate

  • Ground chicken – 80 grams
  • Sesame oil – 2 teaspoons
  • Sea salt – 1 teaspoon

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Seasoning

  • Soy sauce – 2 teaspoons
  • Dark soy sauce – 1 1/2 teaspoons
  • Oyster sauce – 2 teaspoons
  • White pepper – 1/4 teaspoon
  • Shaoxing wine – 2 1/2 tablespoons
  • Chicken broth or water – 2 tablespoons

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Instructions:

1. In a bowl, combine all the “marinate” ingredients and marinate the ground pork & chicken. Set aside.

2. In a separate bowl, soak dried tofu skin in warm water for about 15 minutes. Drain and set aside.

3. Bring a pot of water to boil, cook pasta according to package directions. Drain pasta and pour 2 tablespoon sesame oil over the cooked pasta, give a quick toss. Set aside.

4. Heat pan over medium-heat, add oil and heat for 20 seconds. Add in garlic and onion, sauté until fragrant not burn for about a minute. 

5. Add in marinated ground chicken, stir-fry for 2 – 3 minutes or until cook through. Then, add in baby corn, carrot and soaked tofu skin, mix everything together and stir-fry for 1 – 2 minutes.

6. Next, add in cooked pasta and pour over the “seasoning” mixture, mix everything and stir-fry for a minute or until cook. Transfer to a serving plate.

7. Serve with poached egg.

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Indonesian Fried Noodles (Mee Goreng Indonesia)

Posted on by The Good Food

Mee Goreng is a popular noodle dish from Southeast Asia, especially in Malaysia, Singapore, Brunei and Indonesia. This dish is considered a favourite in Malaysia and Singapore.


Indonesian Fried Noodles (Mee Goreng Indonesia)

Simple steps to follow:

Prepare all the ingredients.
In the same pan, heat pan over medium-heat, add 1/2 tablespoon of oil. Add garlic and shallot, sauté for about 30 second until fragrant and golden brown not burn.
Add in pork slice and stir-fry for about 1 – 2 minutes or until cooked through.
Add in white boy choy and carrot, stir-fry until the vegetables are slightly soften about 1 minute.
Then, add in fried tofu and stir in the egg noodles.
Quickly pour over the seasoning mixture.
Toss and stir everything together until all combines, about 2 – 3 minutes.

Indonesian Fried Noodles (Mee Goreng Indonesia)

Ingredients:

  • Egg Noodles – 1/2 packet
  • Pork (slice) – 80 grams
  • Cooking oil – 1 1/2 tablespoons
  • Garlic – 1 clove
  • Shallot – 1 shallot
  • Firm tofu – 1/2 block
  • White bok choy (Chinese white cabbage) – 2 bok choy
  • Egg – 1 egg

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Seasoning

  • Soy sauce – 1 teaspoon
  • Maggie sauce – 1 teaspoon
  • Brown sugar – 1 teaspoon
  • Dark soy sauce – 1 teaspoon
  • Chili paste (store bought) – 1 tablespoon
  • Chicken broth or water – 2 tablespoons

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Instructions:

1. In a bowl, combine all the “seasoning” ingredients together and set aside.

2. Heat pan over medium-heat, add 1 tablespoon of oil. Slowly slide the tofu in the pan and pan fry for about 1 – 2 minutes or until golden brown. Transfer to a plate and set aside to cool to room temperature. Then cut the fried tofu into a long thin slice and set aside.

3. In the same pan, heat pan over medium-heat, add 1/2 tablespoon of oil. Add garlic and shallot, sauté for about 30 second until fragrant and golden brown not burn. Add in pork slice and stir-fry for about 1 – 2 minutes or until cooked through.

4. Add in white boy choy and carrot, stir-fry until the vegetables are slightly soften about 1 minute. Then, add in fried tofu and stir in the egg noodles. Quickly pour over the seasoning mixture. Toss and stir everything together until all combines, about 2 – 3 minutes. Transfer to a serving plate.

5. Serve with fried egg & bird’s eye chili.

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Stir-fry Chicken with Shimeji Mushrooms

Posted on by The Good Food

This stir-fry chicken with shimeji mushrooms is perfectly saucy, simple and easy to make at home.



Stir-fry Chicken with Shimeji Mushrooms

Simple steps to follow:

Use a mortar & pestle to pound onion, garlic, bird’s eye chili & sea salt.

Pound the ingredients into a rough paste texture.

Prepare the ingredients.

Heat pan with 1 tablespoon of oil over medium-heat, add the “paste” and stir-fry until fragrant for about 1-2 minutes.

Add in the chicken cubes & shimeji mushrooms, stir-fry the chicken & shimeji mushrooms with the paste for about 3-4 minutes.

add in the “seasoning” into the chicken and mushrooms, stir-fry everything together for a minute.

Slowly drizzle over the “thickening” mixture and give it a quick stir for another minute or until cook through.

Stir-fry Chicken with Shimeji Mushrooms

Ingredients:

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  • Chicken breast (cut into cubes size) – 150 grams
  • Shimeji mushrooms – 1/2 cup
  • Oil – 1 tablespoon

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  • White bok choy (Chinese white cabbage) – 2 bok choy
  • Egg – 1 egg

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Paste:

  • Bird’s eye chili (green/red) – 2 – 3 small chilies
  • Onion – 1 medium size
  • Garlic – 1 clove
  • Sea salt – 1/4 teaspoon

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Seasoning:

  • Soy sauce – 1/2 teaspoon
  • Oyster sauce – 1/2 tablespoon
  • Chicken broth or water – 1 tablespoon

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Thickening (mix together):

  • Corn starch – 1 teaspoon
  • Water – 2 teaspoons  

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Instructions:

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1. Use a mortar & pestle to pound the “paste” ingredients into a rough paste texture. Set aside.

2. Heat pan with 1 tablespoon of oil over medium-heat, add the “paste” and stir-fry until fragrant for about 1-2 minutes.

3. Add in the chicken cubes & shimeji mushrooms, stir-fry the chicken & shimeji mushrooms with the paste for about 3-4 minutes.

4. Then, add in the “seasoning” into the chicken and mushrooms, stir-fry everything together for a minute. Slowly drizzle over the “thickening” mixture and give it a quick stir for another minute or until cook through. Dish up and transfer to a serving plate.

5. Serve with steamed rice, white bok choy & fried egg.

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Strawberry Cheese Tart

Posted on by The Good Food

This strawberry cheese tarts are perfect for when you’re craving something sweet and delicious.


Strawberry Cheese Tart

Make: 17 – 20 tartlets (3 inch wide, 1 1/2 inch deep tart mould)

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Simple ingredients to make great strawberry cheese tart.

Ingredients for pastry.

Wrap the pastry in a cling wrap and refrigerate for about 15 minutes. 

Line pastry in the tart mould, one by one. Lightly press the pastry with your thumb and trim away any excess pastry from rim of the tart mould. Using a fork, prick the base.

Ingredients for cream cheese filling.

Strawberry Cheese Tart

Ingredients:

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Pastry

  • Plain flour – 225 grams
  • Milk powder – 1 tablespoon
  • Icing sugar – 50 grams
  • Butter – 110 grams
  • Vanilla essence – 1/2 teaspoon
  • Egg – 1 egg

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Cream cheese filling

  • Cream cheese – 250 grams
  • Butter – 25 grams
  • Castor sugar – 45 grams
  • Egg – 1 egg
  • Lemon juice – 1 teaspoon
  • Whipping cream or milk – 35 grams
  • Plain flour – 20 grams

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Instructions:

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To make pastry

1. Cream the butter with icing sugar until the mixture is smooth and light in color.

2. Add in egg and whisk in slowly. Then add in vanilla extract, mix well.

3. Sift in flour and milk powder in two batches, scraping down the sides of the bowl between additions with a spatula, make sure all ingredients combine well.

4. Using hand, press the mixture together and form a ball. Slowly give it a few knead.

5. Wrap the pastry in a cling wrap and refrigerate for about 15 minutes.  

6. Roll out the pastry to a 1/2 cm thickness. Cut pastry with a cookie cutter.

7. Line pastry in the tart mould, one by one. Lightly press the pastry with your thumb and trim away any excess pastry from rim of the tart mould. Using a fork, prick the base so that it doesn’t puff up while baking.

8. Bake in a preheated oven at 170C (340F) for 15 minutes. Remove from the oven and leave it to cool completely. Remove the tart shell from the mould once completely cool.

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To make cream cheese filling

1. In a bowl, add cream cheese, butter and sugar. Cream together until smooth.

2. Add in egg, mix until combined. Then add in whipping cream or milk, mix all together.

3. Next, add in the flour and mix until combined.

4. Spoon strawberry jam in the tart shell then spoon in the cream cheese mixture on top of the strawberry jam.  

5. Top with strawberry jam again, then swirl with a toothpick to create a marble effect.

6. Bake in a preheated oven at 200C (390F) for 10 – 12 minutes.   

7. Remove from the oven and cool completely.

8. Chill in the fridge for 2 hours before serving.

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Egg Tart

Posted on by The Good Food

This rich and buttery Egg Tart are filled with a delicious custard filling made with egg, fresh milk & sugar that make the perfect afternoon treat. 


Egg Tart

Make: 20 – 25 tartlets (3 inch wide, 1 1/2 inch deep tart mould)

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Ingredients:

Pastry:

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  • Plain flour – 280 grams
  • Icing sugar – 2 tablespoons
  • Butter – 150 grams
  • Egg yolk – 2 egg yolks
  • Egg white – 1 egg white

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Egg custard:

  • Castor sugar – 110 grams
  • Hot water – 150 grams
  • Egg – 4 eggs
  • Fresh milk – 250ml
  • Vanilla extract – 1/2 teaspoon
  • Fine salt – 1/4 teaspoon

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Instructions:

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To make pastry

1. Cream the butter with icing sugar until the mixture is smooth and light in color.

2. Add in egg yolks & egg white, whisk in slowly. Then add in vanilla extract, mix well.

3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, make sure all ingredients combine well.

4. Using hand, press the mixture together and form a ball. Slowly give it a few knead.

5. Wrap the pastry in a cling wrap and refrigerate for about 15 minutes.   

6. Roll out the pastry to a 1/2 cm thickness. Cut pastry with a cookie cutter.

7. Line pastry in the tart mould, one by one. Lightly press the pastry with your thumb and trim away any excess pastry from rim of the tart mould.

8. Refrigerate for about 30 minutes.

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To make egg custard

1. Preheat the oven to 180C (350F).

2. Add sugar into hot water, mix until completely dissolve.

3. Whisk egg with fresh milk and pour in sugar water and mix well.

4. Sift egg mixture and carefully pour egg mixture into each of the tartlet shell.

5. Bake for 25 minutes until the edges are lightly brown and custard is cooked through.

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Soft-boiled Egg (Hanjuku Tamago)

Posted on by The Good Food

This well-loved soft-boiled egg is a must have for noodles or steamed rice.




Soft-boiled Egg (Hanjuku Tamago)


Ingredients:

  • Medium eggs (refrigerated)
  • Water
  • Ice cubes

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Instructions:

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1. In a pot, put water (1 inch above the eggs) and brings to boil over medium-heat.

2. Gently place the eggs in the boiling water, lowering the heat just a tad so that the water is bubbling but not so strong. Boiled for about 6-7 minutes (depending on the size of your eggs). 

3. Transfer the eggs directly from the boiling water into the ice water for 3-5 minutes. Take them out and carefully peel the shells off the eggs.   

4. Serve with steamed rice.

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Fry Pork with Garlic

Posted on by The Good Food

The garlic flavor that makes the pork tenderloin irresistible and pair well with light, zesty German beer!


Fry Pork with Garlic

Simple steps to follow:

Prepare the food ingredients.
Heat pot over medium-low heat, add 1 tablespoon of oil. Add garlic mixture into the pot.
Saute until fragrant & golden brown. Transfer to a plate & set aside.
In the same pot, heat pot over medium-high heat, add 1/2 tablespoon of oil. Add in the slice marinated pork.
Deep-fry the pork until cook through and crispy.

Fry Pork with Garlic

Ingredients:

  • Pork tenderloin – 100 grams
  • Cooking oil – 1 1/2 tablespoon
  • Bird’s eye chili – 1 small chili
  • Cabbage – 4 leaves
  • Egg – 1 egg

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Marinate:

  • Soy sauce – 1 1/2 teaspoon
  • Fish sauce – 2 teaspoons
  • Brown sugar – 1 teaspoon
  • Garlic – 1 clove

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Topping:

  • Garlic – 5 cloves
  • Ground white pepper – 1 teaspoon
  • Corn starch – 1 teaspoons

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Instructions:

1. Slice the pork into 1/4 inch thick, then pound with a mallet to tenderize. Then marinate the slice pork with fish sauce, soy sauce & brown sugar. Mix all together and set aside.

2. In a small bowl, combine “topping” (garlic, ground pepper & corn starch) together and set aside.  

3. Heat pan over medium-low heat, add 1 tablespoon of oil. Add garlic mixture and sauté until fragrant and golden brown. Transfer to a plate.

4. In the same pan, heat pan over medium-high heat, add 1/2 tablespoon of oil. Add in the slice marinated pork, deep-fry the pork until cook through and crispy. Transfer the fry pork to a serving plate and garnish with fry garlic.  

5. Serve with steamed rice, fried egg & cabbage.  

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