阿嬷肉卷 Grandma Minced Pork Beancurd Roll This

This is my Mother-in-law’s signature dish, which is the most sort after by her children, grandchildren and relatives alike. Usually, my Mother-in-law will only prepare this dish during Chinese New Year, but today, the family get together to celebrate my Father-in-law’s 75 years old birthday celebration, so she decided to cook this dish as it is also my father-in-law’s favourite dish. When my Father in law smiles and gives a thumbs up, it is worth all the effort!

My Mother-in-law often get requests for the recipe, but being an experienced Chef, she doesn’t have measurements on the ingredients. In order to be able to pass down this family traditional dish to the next generation, with the help of my Mother-in-law, here is the recipe. Hope you enjoy this dish as much as our families.

Make 16 rolls

Ingredients A:

500g minced pork

250g water chestnut, diced

300g prawn, diced

60g shredded carrots

1 eggs, beaten

1 big onions – diced

6 pieces cream crackers ( 苏打饼 ), crushed (put in last)

(B)

1 packet of dried bean curd skin (less salt), cut into 20cm x 11cm

Seasoning:

2 to 2 1/2 tablespoon light soy sauce, or to taste

1 tablespoon sugar

1 teaspoon salt

1 teaspoon corn flour

1/2 teaspoon pepper

Method:

1. Put ingredient A and seasoning in a large mixing bowl and mix well and marinade for 30mins

2. Follow the shape of the sheet and cut into pieces OR cut into 20cm x 11cm

3. Use a damp cloth to lightly wipe the bean curd skin (to soften the skin)

4. Take 80g of meat mixture and place it onto the skin

5. Fold the two side of the skin then roll up, remove to a plate and set aside. Repeat step 3 to 5 till all mixture is finished.

6. Heat oil in wok till smoke arise. Reduced heat then put in the meat roll

7. Deep fry till golden brown

8. Dish up and drain well and leave to cool slightly before cutting into bite size and serve warm or cold

NOTE: If you prefer a less oily option:

9. Deep fry till half cooked (light brown) and leave to cool completely.

10. Cut into bite size, line a baking paper on the basket and air fry at 180°C for 8 to 10min or till cooked and golden brown

11. Serve warm or cold.

NOTE For advance cooking or freezing:

1.Deep fry till half cook (See step 9), dish up and drain dry

2. Put into a container and put in the fridge for next day use or can be put in freezer and freezer for up to 1 month

3. Thaw the frozen roll in the fridge overnight (if is from the freezer)

4. Cut into bite size, air fry or deep fry till cooked and golden brown. Serve

NOTE: It is advisable to just cook 1 roll to try is the seasoning to your liking before you proceed to make all the meat rolls.

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阿嬷 Potato 炒鸡肉 Potato Stir Fry With Chicken👵👵👵

As I am the youngest in my family, I grew up without having to do any house work at all, let alone cooking, don’t be mistaken, I don’t come from a rich family, on the contrary, my family is very poor. I grew up in a HDB flat that has got no bedroom at room, I guess I was a spoiled little poor princess! I pick up cooking from my mother-in-law in 1996, just before I was about to leave for Perth, so this is another dish that my Mother-in-law cooks often and is also one of my youngest son’s favorite dish.

Ingredients:
500g Chicken breast / thigh, cut into bite size
350g Potato, peel and cut into thin slices
4 cloves of garlic, minced
150-200 ml Water

Seasoning:
1 teaspoon Dark soy sauce
1 teaspoon Light soy sauce
1/2 teaspoon Salt
1/2 teaspoon oyster sauce
2 teaspoon Tapioca flour mix with 2 teaspoon water

Method:
1. Marinade chicken with 1 teaspoon each of salt, sesame oil and corn flour and 1/8 teaspoon of pepper
2. Soak the potato in water for 10 mins then drain well
3. Heat oil in the wok on medium heat and fry the potato till half cooked, dish up and set aside
4. Add 1 tablespoon of oil and fry the garlic till fragrant then put in the chicken and fry till it become white in color
5. Add in the water, potato and seasoning and bring to boil, when boiled reduce the heat and simmer till potato is soft and chicken is cooked.
6. Lastly thicken with tapioca flour mixture
7. Serve hot with rice.

阿嬷肉煎蛋 Minced Pork Fried Eggs (Grandma Recipe) 👵👵👵

My Mother-in-law cook this dish very often as this is one of the dish that all the grandchildren loves. It is so simple and easy to make, it goes well with rice or porridge, sometimes we all do love some simple dish for a change isn’t it? And who says simple cannot be yummy?

Ingredients:
150g Minced pork
2 large eggs
11/2 teaspoon light soy sauce
1/2 teaspoon salt
1/8 teaspoon pepper

Method:
1. Put the eggs in a bowl and beat well

2. Add the remaining ingredients into the eggs and mix well, leave it to marinade for 15 mins

3. Heat oil and pan fry the omelette, using medium heat and fry till golden brown on both side

4. Remove to a serving plate. Serve with rice or porridge

阿嬷金瓜糕 PUMPKIN KUEH (Cooking On Stove Or With Thermomix)

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My mother in law make this Kueh often while I’m stilling living in Singapore. As this is my husband’s favorite food, I ask her to teach me so I can make for him. But she doesn’t have a recipe, everything is “by feel”, over the past 11 years, I made this countless time but still can’t get it the right texture and taste, eventually I gave up, I stop making this for the past few years. Few months ago., I decided to pick it up again, after the third try, I finally got it right, and my husband says is 👍, and the taste is just nice to his liking. What a relieved! 😅

As you have notice I have 2 method of cooking listed below, using stove or Thermomix.  I am a lazy cook, so I did not use the Thermomix to steam the keuh as the the steamer cannot fit a 9 inch square tin, of course you can steam them in mini bowl/mould, or even half the portion.  As my husband only like the pan fried version so I have to stick to my mother in law’s way of doing it, as he always tell me “I do not like changes!!” 😀😀

Ingredients
30g Dried mushroom, soak then slice thinly
50g Dried shrimp​, soak for 10 mins, drain
200g Pork belly​, remove the skin then cut into small cubes
1 teaspoon garlic
1 tablespoon oil
700g Pumpkin​, cut into big cubes (buy 900g)

Flour mixture:
300ml cold Water​
350g Rice flour​
700g boiling hot water
600g mashed pumpkin

Seasoning A:
2 1/2 teaspoon Salt
2 teaspoon light soy sauce​
3/4 teaspoon pepper

Seasoning B:
1 1/2 teaspoon Salt
2 teaspoon light soy sauce​
1/2 teaspoon of Pepper​

Stove Method:-
1. in a pot, put in the pumpkin with 30ml of water and cook the pumpkin till is soften.

2. then blend or mash it, set aside and leave to cool.

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3. heat oil in the wok, put in garlic and fry till fragrant, add in the pork, dried shrimps, mushrooms and seasoning A and fry till cooked.

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4. in a heat proof mixing bowl, use a hand whisk and mix the rice flour and cold water till well mixed

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5. Add in the boiling hot water and mix well

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6. put in the mashed pumpkins, meat mixture and seasoning B and mix well

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7. Prepare a 9 inch square baking tray and steamer on high heat

8. pour into the baking tray and steam for about 45 mins or till cooked

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9. leave it to completely cool then cut into slices

10. To serve: you can eat it on its own or pan fry till with oil till golden.

Thermomix Method:
1. Put the pumpkin in TM bowl, add in 30ml of water, put on the cap, 100°C / 15 min / speed 1

  
2. When pumpkin is cooked and soft (if is not soft, continue to cook for a few more min)  blend the pumpkin in 30 sec / speed 5, remove the cover and leave to cool

  
3. Add 1 tablespoon of oil and the garlic into the TM bowl, 100°C / 1 min / spoon / reverse

4. Add in the pork, dried shrimp, mushroom and seasoning 100°C / 15 min / spoon / reverse

5. in a heat proof mixing bowl, use a hand whisk and mix the rice flour and cold water till well mixed

  
6. Add in the boiling hot water and mix well

  
7. put in the mashed pumpkins, meat mixture and seasoning B and mix well

  
8. Prepare a 9 inch square baking tray and steamer on high heat

9. pour into the baking tray and steam for about 45 mins or till cooked

  
10. leave it to completely cool then cut into slices

11. To serve: you can eat it on its own or pan fry with oil till golden.

阿嬷 Egg Fried Rice 👵👵👵 – Gluten Free Option

Why is this plain looking fried rice call 阿嬷 egg fried rice? And why do I bother to post such a plain looking fried rice? Well, this fried rice is very popular in the family, all the 5 grandchildren and 3 other kids that my mother-in-law babysits loves this fried rice very much. My mother-in-law had showed me twice how to cook this fried rice, but till now, I still can’t get it to taste like 阿嬷 Egg fried rice! Well, maybe what I’m lacking here in the fried rice is 阿嬷 tender loving care and 阿嬷 smell……, so in the meantime, I guess my sons have to put up with mummy’s version of Egg Fried Rice!😁

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Ingredients:
1 cup of rice cook as per normal in the rice cooker, when done, leave to cool completely
3 large eggs, beat well
2 tbsp light soy sauce / Gluten Free Soy Sauce
2 tbsp sesame oil

Method:
Heat cooking oil in a wok, add in the beaten eggs and spread the eggs into round
When the bottom of the egg is lightly brown and there are still uncooked eggs on top, add in the rice and fry well
Add in the light soya sauce and sesame oil and mix well, serve immediately.

阿嬷 Meat Ball

I learn this dish from my Mother-in-law because is my husband’s favorite dish. He often request for this dish and he never seems to get tired from eating this. I often find this dish unhealthy and reluctant to cook for him because it is deep fried, but ever since we got the air fryer, I don’t mind cook for him a bit more often since it require no or little oil. It only require 3 simple ingredients, here is the recipe.
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Ingredients:
400g Minced pork
100g fresh or frozen prawns​ – cut into cubes
6 pieces – Cream crackers​ – roughly blend

Seasoning:
2 tsp Light soy sauce​
2 tsp sesame oil
1/2 tsp Salt
Dash of Pepper​
1/2 tsp Corn flour

Method:
1. marinate the pork in the seasoning for few hours
2. shape into bit size balls
3. coat with cream crackers and air fried or deep fried till golden