My Kitchen Story

~ Tuna Tofu Egg Cakes -  罐头金枪鱼豆腐蛋  ~ Ingredients: (Serve 2) 1 can Ayam Brand Tuna Omega 3 3 eggs, lightly beaten 1 packet soft tofu, mashed 3 tbsp fresh coriander, chopped 1 red chilli, chopped 1 red onion, chopped Salt to taste Oil for frying Methods: 1. Mix all the ingredients in a bowl 2. Heat enough oil for pan frying in a non-stick pan and add a tablespoonful of the mixture to fry till golden brown on both sides 3. Serve hot with rice or on its own as a snack

~ Canned Sardines Spaghetti -  罐头沙丁鱼意大利面  ~ Ingredients: (Serve 2) 1 can Ayam Brand™M Sardines in Tomato Sauce 155g 200g spaghetti 1 onion, diced 2 cloves finely chopped garlic 1 chili, sliced 10g coriander, chopped 1 tbsp tomato sauce (optional) 50g grated cheese (optional) Methods: 1. Bring the water to a boil put in some oil in the water and add in the spaghetti. Stir it occasionally until the pasta is cooked according to packet cooking instruction 2. While the pasta are cooking, start to sauté the onions. Then add in the garlic and chili 3. Add and stir in the sardines and the tomato sauce. Let it simmer for around 2 minutes 4. Put some pasta on the plate and pour the sauce onto the pasta. Then sprinkle with grated parmesan cheese optional) and chopped coriander.

Cocotte Staub Vs Le Creuset – Which Should I Buy? 3 MINUTE READ Good sharing by Dutch Ovens Cookware: https://www.dutchovenscookware.com/cocotte-staub-vs-le-creuset/ The big question, Cocotte Staub vs Le Creuset. It’s a fair question as you won’t find many brands that are as closely comparable as these two. However, there are differences which I will take you through. I suspect that you are here for the cast iron cookware comparisons. Le Creuset are such a big lifestyle brand that they now cover more areas than cast iron. They are also producers of ceramics, stainless steel and silicone accessories. This comparison will focus solely on the cast iron offerings of the two. Cocotte Staub vs Le Creuset- What do they make?  Le Creuset is the ore established of the two and clearly have a head start. As I mentioned above, they now produce more than cast iron cookware. Staub focus their efforts entirely on cast iron cookware. Therefore, to compare the two, I will focus on their cocotte/Dutch

~ Teriyaki Salmon Stir-fried -  炒照烧三文鱼  ~ Ingredients: 2 pcs Salmon fillet (cut in inch cube) 1 Red chili  1 carrot (cut into matchstick size) Green vegetables (choy sum/bak choy) 3 gloves garlic (chopped) 1/4 onion (chopped) 1 thin slice ginger (chopped) Sauces: 4 tbsp teriyaki sauce 2 tbsp corn starch 2 tbsp honey Black pepper (Mixed all ingredients & set aside) Garnish: White sesame seeds Spring onions Methods: 1. Pat the salmon down with a paper towel to dry. Cut into 1 inch cubes and set in a medium bowl 2. Pour the mixed sauce over salmon cubes and toss to coat. Set aside 3. Fry the garlic and onions till fragrant for 2 minutes, add in the marinated salmon and cook for 3 minutes over MEDIUM heat.    Do not stir the salmon or it will flake 3. Once the salmon is cooked, add in the carrot and toss together gently. Cover to allow to cook for another 2 minutes 4. Dish out, garnish & served while hot

~ Stir-fried Garlic Seafood Spaghetti Noodles -  清炒海鲜意大利面  ~ Ingredients: (Serve 3) Spaghetti (estimated 210 sticks) Medium prawns (peeled & deveined) Medium squid (cleaned) Green vegetables (choy sum/bak choy) 4 button mushrooms (diced into medium chunks) 1/2 red chili (chopped) 3/4 carrots (chopped) 1/2 onions (chopped) 3 gloves garlic (chopped) Some fresh coriander leaves (chopped) 1 thumb size ginger (minced) 1 tbsp olive oils Sauces: 3 tbsp soy sauce 1 tbsp oyster sauce 1 tsp sesame oils 3 tsp sugar 1 tbsp water Dash of pepper (Mixed all ingredients & set aside) Methods: 1. Cook pasta in pot of boiling water with some cooking/olive oils till soft, drain it and set aside 2. Fry garlic, ginger & onions into the olive oils until fragrant over MEDIUM heat, add carrots & green vegetables continue to stir fry for 3 minutes 3. Pour in the sauces, add in prawns & squid then stir fry for 2 minutes over MEDIUM heat, lastly add in button mushrooms, chili & coriander

~ Stir-fried Vegetarian Mock Char Siew -  炒斋叉烧  ~ Ingredients: (Serve 2) 150g mock char siew, sliced 0.5-1cm thickness 1/2 onions, sliced 2 gloves garlic, chopped  1 thumb size ginger, sliced 1 thumb size red chili, sliced 1/2 tbsp sesame oils 1/2 tbsp cooking oils 3/4 dark soy sauce 1 1/2 tsp sugar 1/2 tbsp cornflour (mixed 1 tbsp water to give shine) Dash of pepper Garnishing: Spring onions, diced White sesame seeds Methods: 1. Fry garlic, ginger & onions into the sesame & cooking oils until fragrant over MEDIUM heat 2. Add mock char siew and stir fry for 2 minutes over MEDIUM heat 3. Add dark soy sauce, sugar, pepper then continue to stir fry for 1 minute over LOW heat 4. Pour the mixed cornflour for 1 minute & dish out into a plate, garnish with spring onions & white sesame seeds, served while hot.

~ Vegetarian Fried White Bee Hoon -  炒斋白米粉  ~ Ingredients: (Serve 2) 2 block A1 Bee Hoon (soaked in room temp water for 30-45 min, drain off the water when it turns soft) 3/4 carrots (shredded) 1/4 long cabbage  4 shiitake mushroom (soaked & cut) 60g black fungus (soaked & cut) 2 shallots (chopped) 2 gloves garlic (chopped) Sauces: 3/4 cup mushroom / vegetable stock  1 1/2 tbsp sesame oil 1 tbsp vegetarian oyster sauce Pepper (mixed all sauces ingredient in a bowl, set aside) Garnishing: Spring onions (diced) Chili (sliced) Methods: 1. Fry garlic & shallots until fragrant, add in long cabbage & carrot, fry for 3 minute over MEDIUM heat 2. Add sauces and continue to fry for 1 minute over MEDIUM heat 3. Add in the drained soften bee hoon, use chopsticks to mix it well over a LOW heat. 4. Dish out into a plate, garnish with spring onions & chili, served while hot.