Rose's Kitchenette

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Sweet Corn With Water Chestnuts

Ingredients:

1 small tin (165gm) cream style sweet corn

300g water chestnuts

150g caster sugar

100g pearl sago (soaked)

1000ml water

250ml thick coconut

few pandan leaves, knotted

Method:

1.  Peel and wash the water chestnuts.  Drain and smashed with the back of a cleaver and cut into small particles.

2.  Boil the water with the pandan leaves.  When boiled, discard pandan leaves and add in the cream corn and water chestnuts.  Add sugar and stir till sugar dissolves.

3.  Add pearl sago and boil till sago turns transparent.

4.  Lastly, add in the thick coconut milk and stir well.

 

 

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November 24th, 2014 Posted by | Desserts and Snacks | no comments

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Fried Rice With Egg and Ginger

Fried Rice With Egg & Ginger

 

Ingredients:

300g cooked rice

50g ginger, peeled & shredded

2 eggs, lightly beaten

2 tbsp sesame oil

1 tbsp light soy sauce

Method:

1.  Heat a wok with 2 tbsp sesame oil.  Fry the ginger shreds over low heat till golden brown.

2.  Add the lightly beaten eggs and stir-fry till cooked.

3.  Add the cooked rice and light soy sauce and stir-fry well till fragrant.

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November 22nd, 2014 Posted by | Confinement Food | no comments

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Fried Rice With Char Siew & Pine Nuts

Ingredients:

300g cooked rice

100g char siew, diced

2 long beans, diced

2 cloves garlic, minced

1 tbsp pine nuts

2 tbsp sesame oil

Seasoning:

1 tbsp light soy sauce

1/4 tsp dark soy sauce

Method:

1.  Rinse pine nuts, pat dry with kitchen towel and fry in skillet for a while.  Remove and set aside.

2.  Heat 2 tbsp sesame oil in wok and fry the minced garlic till fragrant.  Add char siew and long beans and fry well.

3.  Add the cooked rice and seasoning and stir-fry well.  Add pine nuts and stir lightly to combine.

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November 22nd, 2014 Posted by | Confinement Food | no comments

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Pig Liver Soup

Ingredients:

150g pig liver

20g fresh ginger, shredded

500ml water

Marinade:

2 tsp light soy sauce

1 tsp sesame oil

1/4 tsp pepper

1 tbsp Shaoxing wine

1/2 tsp cornstarch

Method:

1.  Rinse pig liver and slice thinly.  Marinate with marinade for 15 minutes.

2.  Bring water to a boil.  Add in ginger shreds and liver slices and give a quick stir to distribute the liver slices.

3.  Remove pot from heat, cover and let steep for a further 15-20 minutes.

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November 21st, 2014 Posted by | Confinement Food, Soups | no comments

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Pig Trotter With Ginger and Vinegar

Pig's Trotter In Black Vinegar

 

Ingredients:

1 pig trotter (foreleg) about 1.5 kg

500g old ginger

500g young ginger

2 bottles sweet black vinegar (750ml bottle)

750ml black vinegar

750ml water

300g brown sugar

5 tbsp sesame oil

1 tbsp salt

5 hard boiled eggs

Method:

1.  Peel and wash ginger.  Cut half into chunks and slice the remaining half.  Flatten ginger chunks lightly with a cleaver and set aside to dry.

2.  Heat a wok and dry fry the ginger over medium heat for 5 minutes.  Add 5 tbsp sesame oil and fry ginger until dry and fragrant.

3.  Add the sweet and sour vinegar, sugar and water.  Cover pot and bring to a boil then reduce heat and let simmer for 1 hour.

4.  Clean and cut pig trotter into big chunks.  Parboil with 3 slices of ginger and 1 tbsp Hua Teow Chiu for 20 minutes.  Rinse and drain well.

5.  Heat wok and stir-fry the blanched trotter pieces for a while.  Add 1 tbsp sugar and continue to stir-fry until the sugar is dissolved and fragrant.

6.  Bring the vinegar back to a boil.  Add in the fried trotter pieces, cover and simmer for 30 minutes.

7.  Boil eggs in a pot of water with 1 tsp salt and 2 tsp vinegar for 10 minutes.  Remove and soak in cold water.  Shell eggs and add to vinegar soup and continue to simmer for another 30 minutes.  Lastly season with 1 tbsp salt.

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November 21st, 2014 Posted by | Confinement Food | no comments

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Yam Paste with Pumpkin & Gingko Nuts

 

Yam Paste With Gingko Nuts

 

Ingredients:

300g pumpkin, peeled & cut into cubes

50g sugar

600g yam, peeled and sliced

150g sugar

150ml water

3 shallots, minced

150ml oil

200g gingko nuts, shelled

50g sugar

few pandan leaves

Method:

1.  Place shelled gingko nuts in a pot with some water and boil for 10 minutes.  Drain and remove skin and pith.  Rinse and place the gingko nuts in a pot and add just enough water to cover nuts and boil for 30 minutes.  Add 50g sugar and continue to simmer for another 30 minutes till nuts are shiny.

2.  Mix pumpkin cubes with 50g sugar and steam for 20 minutes until soft.

3.  Heat 150ml oil in saucepan and fry the minced shallots till golden brown.

4.  Steam sliced yam with the pandan leaves for 30 minutes until yam is soft.  Discard pandan leaves.

5.  Mash the hot yam with the 150g sugar.  Add the water and knead till a fine paste.

6.  Heat the shallot oil in a non-stick pan, add the yam paste and stir continuously for about 20 minutes.

7.  Transfer yam paste to a large serving bowl, garnish with gingko nuts and pumpkin cubes and steam for 20 minutes.

 

 

 

 

 

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November 20th, 2014 Posted by | Desserts and Snacks | no comments

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Red Beans With Lotus Seeds

 

Red Beans With Lotus Seeds

 

Ingredients:

300g red beans

100g dried lotus seeds

200g sugar

2 pieces dried tangerine peel, soaked till soft

few pandan leaves, knotted

Method:

1.  Wash red beans in several changes of water and soak for 2 hours.

2.  Soak dried lotus seeds with 1 tsp alkaline water in hot water for 2 hours.  Rinse and steam with 2 tbsp sugar till tender.

3.  Place the soaked red beans and the pandan leaves in a pot.  Add water till about 2 inches above the beans.  Bring to a boil, when boiled remove the pandan leaves.  Reduce heat and continue boiling till beans are soft, adding more water when necessary.  Strain the beans and remove the skin.

4.  Boil the strained red bean with dried tangerine peel till of desired consistency.  Add sugar to taste and add the prepared lotus seeds.

 

 

 

m4s0n501
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November 20th, 2014 Posted by | Desserts and Snacks | no comments