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Saturday, August 29, 2009

Kakiage Soba Recipe



20g sweet potato

10g carrot

20g green beans

20g onion

3 tbsp tempura flour

2 tbsp cold water

60ml soba soup base

80g dried soba noodles

2L water to boil soba

240ml water

Shichimi – seven flavor chili pepper

frying oil



  1. Slice sweet potato into quarter inch slices. Chop it into quarter inch strip.
  2. Slice carrots into quarter inch slices. Chop it into quarter inch strip.
  3. Chop off the stem end of green beans. Cut it into 2 inch pieces.
  4. Slice the onion into quarter inch slices.
  5. Sieve tempura flour into a bowl.
  6. Add cold water and stir lightly. (tempura batter)
  7. Put all vegetables strip into a bowl. Add a little tempura flour and mix it evenly. Add into tempura batter and mix it well.
  8. Prepare soup: Warm up soba soup base diluted with water in a pot.
  9. In the mean time, prepare fried vegetables mixture (kakiage): Place the vegetable mixtures on a wooden rice paddle. Gently put the mixture into the oil. Keep the vegetable strips together. Deep fry until both side turn golden brown.
  10. Drain the oil and place the kagiage on a rack.
  11. Take out a bowl of hot water from the pot. Place soba noodle in the boiling water. Gently spread the noodle evenly. When it comes to a full boil, immediately reduce heat to low. Let it for a few seconds and drain the noodle in running water.
  12. Reheat soba soup base.
  13. Emerge the noodle in icy water to give better texture. Drain the noodles well with a kitchen tower. Pour hot water onto the soba. Drain it with a kitchen towel again.
  14. Transfer noodle into a bowl. Pour the hot soba soup base to the noodles. Place kakiage on top of the noodles and finally sprinkle with some shichimi.

Friday, August 28, 2009

Oreo Peppermint Chocolate Chip Ice Cream Cake Recipe


For this recipe, you will need:

  • 1 package Oreo cookies
  • 1/4 cup melted butter
  • 1/2 gallon of your favorite flavor of ice cream (I am using mint chocolate chip)
  • whipped cream


You will also need a springform pan, which can be purchased at any cooking store. These pans are great because you can remove the sides and get the cake out easily.

Prepare the Cookies and Ice Cream

Begin by putting the ice cream in the refrigerator to let it soften.
Set aside about 12 cookies for decorating the cake, and place the rest in a large Ziploc bag. Using a rolling pin, crush the cookies into fine crumbs.

Make the Cookie Crust

Pour the crumbs into a bowl and mix them with the melted butter. Now we will press this mixture into the bottom of the pan, and place it in the freezer for 10 minutes or so to let it harden.

Stir the Ice Cream

When the ice cream is soft, remove it from the refrigerator and scoop it into a large bowl. Give it a good stir so it is all a uniform consistency.

Combine the Ice Cream and Cookie Crust

Place the ice cream in the pan over the cookie crust. Then, cover it with aluminum foil and return it to the freezer. Leave it in the freezer for about four hours or so to let it harden.

Remove the Cake From the Pan

Take the cake out of the freezer, and remove the aluminum foil. Run a knife along the edge of the pan so that the ice cream does not stick when you take it out.
Release the latch on the springform pan and remove the sides. Place the cake on a cutting board or a large plate so that it will be easy to move after it is covered with whipped cream.

Top With Whipped Cream and Cookies

Coat the top and the sides of the cake with whipped cream, and then use the remaining cookies to decorate it.
I am going to split apart the Oreos and place these halves around the side of the cake. Then I will put one whole cookie in the center on the top of the cake, and crush the remaining cookies and sprinkle their crumbs on the top.

Freeze Then Serve the Ice Cream Cake

Return the cake to the freezer for another three or four hours until it hardens. You will want to soften the cake in the refrigerator for about 10 minutes before serving so that it will be easier to cut. Enjoy.


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Loh Mai Kai (糯米鸡) Recipe


1) Glutinous rice - 200gm

2) Chicken -10-15 medium cubes - can use chicken breast or chicken thigh

3) Mushroom - 5-8 small pieces

4) Marinate for chicken - soy sauce, dark soy sauce, ginger juice, oyster sauce, salt, pepper, sugar, sesame oil.

6) Seasoning for rice - 2 tbsp oil or lard, soy sauce, dark soy sauce, oyster sauce, sesame oil, salt, pepper.

5) Optional - Chinese sausage or Char siu


Simple steps -

1) Wash rice and soak overnight. Next day, steam rice for 30 mins. Remove and leave aside.


2) Marinate chicken for at least 1 hr. Overnight preferred.



3) Stir fry mushroom with some garlic and oil. Then add the marinate chicken and stir fry for a few minutes. No need to fully cook the chicken. Add a bit of water to fully integrate all the ingredients.



4)Seasoning for the rice is very important. For the best taste, it is recommended to use some lard. So if you happen to have some pork/chicken lard, you can add to the overall mixture - soy sauce, oyster sauce, dark sauce sauce, salt, pepper, sesame oil, five spice powder and 2 cup of water. Mix well.



5) Mix the seasoning well with the rice.



6) Now for the preparation - Prepare 6 bowls. Grease it with some oil and then put in 2 pcs of Chicken and 1-2 pcs of mushroom. Then top the rice into each bowl.



7) Steam for another 30-40 mins till ready.

Thursday, August 27, 2009

Loh Mai Rice (糯米饭) Recipe



Simple ingredients -

1) Glutinous rice - 200gm - soak in water overnight.
2) Chicken breast -10-15 medium cubes

3) Mushroom - 5-6 small pieces - soak and cut to slices

4) Chinese sausage (lap cheong) - 2 pieces - cut to slices.

5) Dried shrimp - a handful - soaked

6) Raw peanuts - a handful

7) Shallots
8) Marinate for chicken - soy sauce, dark soy sauce, oyster sauce, salt, pepper, sugar, sesame oil.

9) Seasoning for rice - 2 tbsp oil or lard, soy sauce, dark soy sauce, oyster sauce, sesame oil, salt, pepper.


Simple preparation -

1) Firstly in a dry hot wok, put in the peanuts. On medium fry, stir the peanuts around from time to time. Once it is hot, the skin will come off. Peanuts are ready. Remove and keep separately.


2) Then put oil in the wok and stirfry the shallots till cripsy. Drain oil, remove and put aside.

3) In the same oil (add a bit more if not enough), fry the dried shrimp till fragrant and crispy. Remove and keep aside.

4) Put in the Chinese sausage (lap cheong) into wok. Do not need to add oil as the lap cheong is oily. Once fragrant, remove and keep aside.


5) Next, in the remaning oil, stirfry the mushroom first.


6) After add the marinated chicken. Stir and add some water. Once the chicken is brown (it's ok if not completely cooked) remove and put aside.


7) In the same wok, put in the rice. Please ensure rice have been soaked for at least 3 hours. Much better if you soaked it overnight. Put in the seasonings.


8) Next, add in all the earlier cooked ingredients (except kacang) and mixed with rice.


9) Scoop it up into a big bowl (flat bottom) and steam about 1 hour.


10) When it’s ready to serve, add the peanuts.


Orange Sorbet Recipe




zest ((orange colored outer layer of the peel) from 1 orange

3 oranges





  1. Remove the zest from one orange using a vegetable peeler. If any pith (the white bitter layer of the peel) is removed with the zest, trim or scrape it off with a paring knife. Place the zest, 1/2 cup of water, and 1/2 cup of sugar in a sauce pan and bring the mixture to a boil, stirring until the sugar is dissolved. Reduce heat to a simmer, cover, and cook for five minutes.
  2. After the mixture has simmered, drain the syrup from the zest and allow the syrup to cool.
  3. Peel oranges and blend with a blender to get orange juice.
  4. Mix cooled syrup and orange juice together and freeze in freezer for about 1/2 hour.
  5. Remove from freezer and transfer into ice cream maker.



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California Roll Recipe



What You Will Need:

Plastic wrap

Bamboo mat

1/2 cucumber

Vegetable peeler

Sharp knife

Cutting board


4 crab sticks

2 c. sushi rice

2 nori sheets, cut in half (seaweed sheets)

1 tbsp sesame seeds

Small spoon

Damp kitchen towel

Bowl of clean water



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Green Tea Ice Cream Recipe (Matcha Ice Cream)


Ingredients (400ml / 1.69 u.s. cup)

200 ml milk

60g brown sugar or refined sugar

1 1/2 tbsp matcha (green tea powder)

100 ml whipping cream



Japanese Mochi Ichigo Daifuku Recipe



Ingredients (6 pieces):

100g (3.53oz.) Shiratamako/Mochiko (Glutinous Rice Flour)

2 tbsp sugar

95-100ml (3.21-3.38 u.s. fl oz)  water

Katakuriko (Katakuri starch for dusting) – Corn starch

150g (5.29 oz.) Anko (Sweet Red Bean Paste)

6 strawberries (15g/0.53 oz per piece)



Zenzai & Anko (Japanese Red Bean Sweets) Recipe



Mochi Ice Cream Recipe

Mochi Ice Cream Recipe (around 8 servings)

Sweet rice powder 50g
Sugar 100g
Water 100ml
Ice cream 150-200g
Cornstarch as needed

How To Make Japanese Mochi Ice Cream Recipe step 1

1 Spread cornstarch onto a cutting board (use plenty so the mochi dough does not stick to the cutting board)

how to make Japanese Mochi Ice Cream Recipe step 2

2 Place the sweet rice powder into a bowl (preferably glass) and add a little water until it is mixed well. Then add sugar and mix it well again.


how to make Japanese Mochi Ice Cream Recipe step 3
3 Next, cover the bowl with plastic food wrap (leave a breather gap) and cook in the microwave - medium for 2 minutes. Mix with a wooden spoon (dip it in water) and cook for around one more minute.


make Japanese Mochi Ice Cream Recipe at home step 4
4 You can tell the dough is ready when it turns shiny and smooth.


how to make Japanese Mochi Ice Cream Recipe step 5
5 Dip your spoon in water then spread the sweet rice dough onto the cutting board as flat as possible. Remember the dough is hot so take care.


how to make Japanese Mochi Ice Cream at home Recipe step 6
6 Cover the dough with corn starch and then flip it over. Then pull and stretch the edges and make the dough thinner.


Japanese Mochi Ice Cream Recipe step 7
7 Keep pulling and stretching until the dough is around 2 or 3 millimetres thin.


make Japanese Mochi Ice Cream Recipe step 8
8 Leave to cool a little and when the dough is cool enough, cut it into rounds , use a bowl for the size.


Japanese Mochi Ice Cream Recipe step 9
9 You are left with nice round mochi sheets.


how to cook Japanese Mochi Ice Cream Recipe step 10
10 To freeze the dough, cover each layer of mochi sheet with plastic wrap and dusted with cornstarch then put it into the freezer.


Japanese Mochi Ice Cream Recipe step 11
11 Put the ice cream onto the centre of the mochi sheet. For a nice round mochi use an ice cream scoop. Mmm, strawberry.


how to make Japanese Mochi Ice Cream Recipe step 12
12 Fold and join the edges and then back in the freezer until it’s eating time!

This is how your mochi ice cream should look, Strawberry and Green Tea Mochi. It's best to eat these when they're slightly thawed, or else it's like biting into a little ball of rock and we all know that would be no fun:)

Japanese Mochi Ice Cream Recipe step 13
TIP, you can use a mochi ice cream container ( the tray from mochi you have bought in a store) to help form the shape .

Saturday, August 8, 2009

Homemade Japanese Black Sesame/Goma Ice Cream Recipe (日本黑芝麻雪糕)


Black Sesame Ice Cream 



  • 130g (4.5 oz) fresh milk

  • 70g (2.5 oz) caster sugar

  • 2 tbsp black sesame powder or black sesame paste

  • 250g (8.8 oz) non-dairy whipping cream or Half & Half

  • 2 egg yolks

  • 2 tablespoons boiling water


  1. Melt black sesame powder with 2 tablespoons of boiling water.
  2. Mix egg yolk and caster together thoroughly. Add in the black sesame and mix well.
  3. Add fresh milk to the mixture and mix it well.
  4. Double-boil mixture at low heat and keep stirring until it thickens.
  5. After that, leave to cool.
  6. Pour the non-dairy whipping cream into a separate container.
  7. Whisk it till it’s stiff.
  8. Pour the cooled black sesame mixture into the non-dairy whipping cream and mix it well.
  9. Transfer the black sesame ice-cream mixture into an ice-cream maker (ice cream maker bowl  must freeze in freezer at least 12 hours before using it) and follow the manufacturer's instructions.

Black Sesame (Goma) Ice Cream

Thursday, August 6, 2009

Oatmeal Butter Prawn (麥片奶虾) Recipe

Oatmeal Butter Prawn Ingredients:

  • 300g big prawns, trimmed, washed and drained

  • 4 cups  oil

  • 3 tsp butter or margarine

  • 3 pc egg yolks, beaten lightly

  • 1 tsp chopped garlic

  • 1/2 tsp instant chicken granules

  • 1/2 tsp sugar

  • 2 pc curry leaves (sliced)

  • 6 pc hot chilies (sliced)

  • 1 tsp dash salt and pepper

  • Quick-cooking oatmeal


  1. Heat up oil, add prawns and deep-fry for 1 minute Dish and drain.
  2. Add in 1/2 cup of oil wok, butter/margarine and egg yolks. Cook till fragrant.
  3. Add garlic, chicken stock granules, sugar, curry leaves, chilies, salt and pepper. Cook till fragrant.
  4. Add prawns and fry till aromatic. Lastly, add Nestum/oatmeal and fry till dry. Dish up and serve hot.

Butter Prawn with Egg Floss(奶油虾) Recipe


Butter Prawn with Egg Floss 


  • Prawn

  • Beaten egg yolk

  • Cut green chilies

  • Curry leaves

  • Butter

  • Evaporated milk

  • Salt

  • Sugar



  1. Cook egg floss: Heat up wok. Add some butter, cooking oil and cook for a while. Pour in beaten egg yolk and stir it. Once it’s cooked (brown color), strain the oil and put in a plate. Set aside.
  2. Fry prawns: Add enough cooking oil in wok to fry prawns. When the oil is heated, add in prawns. After it’s cooked, set aside.
  3. Remove oil from wok. Add in some water, butter and cook until the butter melts. After that, add in green chilies, curry leaves, season it with some salt and sugar. Add in evaporated milk and cook for a while. Add in fried prawns and cook again.
  4. When it’s ready, put in a plate and top it with egg floss.


Steamed Fish with Baby Pak Choy Recipe


Steamed Fish with Baby Pak Choy


  • Fish

  • Cooking oil

  • Baby pak choy

  • Ginger

  • Green Onion

  • Soy sauce

  • Five spicy powder

  • Shao Xin Rice Wine

  • Sugar

  • Chicken broth to cook rice


  1. Mix well a  little soy sauce, rice wine, five spicy powder and sugar in a bowl.
  2. Marinate fish with mixture above and put some sliced ginger on top of fish. Leave it about 15 minutes.
  3. Heat the wok and pour a little cooking oil, some green onion and baby pak choy. Cook it with  some salt, a little sugar and add in a little water. After it’s done, take it out from the wok and start steaming fish.
  4. Steam fish for 4 minutes.
  5. Put steamed fish on top of cooked baby pak choy. Put some marinate mixture and green onion.


Rice Cooker Recipe: Soy Steamed Salmon with Shiitake Rice


Soy Steamed Salmon with Shiitake Rice Ingredients:

  • Cooking Oil
  • Garlic
  • Ginger
  • Ground pepper
  • Onion
  • Soy sauce
  • Green onion
  • Chicken Broth
  • Chicken broth to cook rice
  • Shiitake mushroom
  • Salmon
  • Chili flakes – optional
  • Salt



  1. In rice cooker, add some cooking oil, rice, mushroom, garlic, ginger, chili flakes (optional), ground pepper, green onion. Mix all well together. Add a little soy sauce and tiny bit of salt. Add chicken broth or water and stir it together. Press cook and set aside.
  2. Marinate the salmon with a little soy sauce. Put some ginger on top, a little garlic, some green onions, chili flakes (optional) and some ground pepper.
  3. Put marinated salmon in steam basket. Shiitake mushroom rice will cook about 40-45 minute. 10 minutes before the end, steam the salmon in rice cooker and cook another 10 minutes.

Servings: 2