Tuesday, 27 March 2007

Mussels stir fry in black bean garlic sauce

Mussels in black bean garlic sauce


600g mussels
2 tbsp corn flour
5 dried chillies, soaked and seeded
2 stalks curry leaves, washed (use only the leaves)
1 stalk lemon grass, smashed
1 tbsp shredded ginger
8 cilipadi, chopped
1 tbsp Lee Kum Kee black bean garlic sauce
2 tbsp margarine
1 tbsp oil

1 tbsp fish sauce
1/2 tsp chicken stock granules
2 tbsp sugar or to taste
1/2 tbsp oyster sauce
1/4 tsp pepper

  1. Soak mussels in salty water for 30 minutes.
  2. Rinse with clean water and drain in a colander until dry. Wipe completely dry with absorbent paper towel. (To prevent oil from splattering when deep frying the lala).
  3. Heat 5 tbsp oil in a wok; deep-fry clams until cooked.
  4. Dish up and sprinkle evenly with corn flour.
  5. Heat up 1 tbsp oil and saute lemon grass and ginger until fragrant. Dish up and set aside.
  6. Saute dried chillies and curry leaves until fragrant. Dish up and set aside.
  7. Heat oil and margarine and saute cilipadi and black garlic sauce until fragrant.
  8. Stir in seasoning and cooked clams. Blend well. Dish up and serve immediately.

from: http://kuali.com

Crispy Oat Chicken

Crispy Oat Chicken


  • 2 pieces of chicken breat thinly sliced
  • 2 tbsp of butter
  • 2 stalk of curry leaves
  • 5 chili padi
  • salt and sugar to taste
  • oil for deep frying
  • 1 beaten egg+ 1/2 egg
  • 1 tsp of garlic chopped
  • 2 tbsp oat, pan fry for awhile (dry)

Marinade, the chicken for 30 min with:

  • 1 tsp of sesame oil

  • 1 tbsp of light soya sauce

  • a pinch of salt

  • 1 tbsp osyter sauce

  • 1/2 beaten egg

  • 1 tbsp plain flour

  • 2 tbsp corn flour


  1. Marinade the chicken for 30 minutes
  2. Heat oil and deep fry the chicken till golden brown. Set aside.
  3. Take about 4-5 tbsp of oil ,heat it up, quickly add in egg and stir till fine shreds are formed.Remove and drain.
  4. Heat butter, saute garlic till fragnant ,add in curry leaves and chili.
  5. Add in egg and oats. Then add in chicken and mix well.
  6. Add sugar and salt to taste.
  7. Serve hot :)

*Chicken can be substituted with pork

Sunday, 25 March 2007

Japanese cotton cheesecake/souffle cheesecake

Nice and brown.. fresh from the oven
After glazing and top with fresh strawberries
These version of cheesecake is light and fluffy with the Cheesyyyy flavour. Made this for my friend's birthday on request. The texture is slightly denser than the traditional japanese cheesecake but its still light,fluffy ,creamy and best of all YUMMYYYY! :)

slightly modified recipe from http://cafeoftheeast.blogspot.com/2005/07/japanese-souffl-cheesecake_04.html
  • 250g cream cheese
  • 200ml whipping cream (you can substitute the cream for milk for a lighter texture)
  • 40g (1/3 cup) cornflour
  • 4 egg yolks
  • 75g (1/3 cup) caster sugar (A)
  • finely grated zest from 1 lemon
  • 40ml (2 tablespoons) lemon juice
  • 4 egg whites
  • 1/4 tsp tartar
  • 75g (1/3 cup) caster sugar (B)
  • Apricot Glaze:Heat 1 tablespoon Apricot Jam with 1 tablespoon water, then sieve to get a smooth glaze


  1. Preheat oven to 150°C. Grease a 20cm round cake tin and line bottom with baking paper.
  2. Dissolve cream cheese with thickened cream in a bowl placed over simmering water (or in a double-boiler). Remove from heat. Whisk until smooth. Cool slightly. Or easier way out put into microwave for 3 minutes. Strain this mixture...make sure its smooth...
  3. Beat egg yolks with caster sugar (A), lemon zest and juice. Gradually whisk the warm cheese mixture into the yolk mixture. Sieve cornflour in and fold.
  4. Beat egg whites until foamy with uniform tiny bubbles.Add 1/4 tsp of tartar.Gradually beat in caster sugar (B), spoonful by spoonful, until firm but not to stiff peaks stage.
  5. 5. Fold 1/3 of the meringue into the cheese mixture. Repeat two more times with the rest of the meringue.
  6. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin.
  7. Bake for about 1-1 1/4 hours.
  8. Take a knife run around the cake pan to make sure the sides are not sticking to the pan.
  9. Leave the cake to cool.
  10. Glaze the cake with apricot jam and its ready to be served!

Monday, 19 March 2007

Rainy windy sunny Sunday afternoon at Busaba Eathai

Pass by this restraurant everytime i walk from Oxford Street to Chinatown down Wardour Street. The interior design is classic and captivating. Hence today,my friend decided to spend a little fortune in this authentic Thai restaurant.
The menu has a limited selection, but considered a variety. My friend and i had

Pandan leaf tea served with honey and peanut cookies and jasmine smoothie(no pic)

Quite refreshing and soothing...

For lunch: coconut prawn, jungle chicken curry, jasmine steam rice

Coconut prawn was super yummy! Can taste the strong smelling prefried coconut...and its so creamy...

As for the jungle curry its quite fiery and flavourful.. Sad to say the portions are quite small... but yet satisfying...


Jasmine steam rice : 1.50 pnds x2

Pandan tea: 2.50

Jasmine smoothie:2.90

Jungle curry: 6.90

Coconut prawn: 6.80

Subtotal for 2 : 22.10


110 Wardour Street


Non smoking restaurant

Would go there again... :)

Modified szechuan stir fry chicken

  • 1 boneless and skinless chicken breast (cut into cubes)/ deboned thigh meat for softer meat
  • 10 dried red chilies
  • 1 tablespoon of Szechuan peppercorn
  • 5 slices of peeled ginger
  • 5 slices of garlic
  • cornflour for coating chicken (season with salt and pepper)
  • 1 egg white for coating


  • 2 tablespoons of soy sauce
  • 1 tablespoon of Chinese cooking wine (rice wine or Shaoxing wine preferred)
  • 2 tablespoons of tamarind juice
  • Salt to taste


  • 1 stalk of spring onion (julienned for garnishing)
  • 1 red chili (julienned for garnishing)


  1. cut chicken breast are coated with egg white and cornflour and fried till crispy brown.
  2. remove and set aside.
  3. heat wok with 1 tablespoon of oil, add in ginger and garlic saute till fragnant.
  4. Add in dried chili and szechuan pepper and stir fry till aromatic.
  5. Add in seasoning and chicken and give a quick mix and stir.
  6. Dish up and garnish.

(tamarind juice is optional...i like it abit sourish, for the szechuan pepper to be more fragnant, heat up a pan and just lightly heat the pepper before use for cooking)