Tag Archives: Margarita Lee

Seafood Hor Mok (Thai Steamed Seafood Custard)

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by Margarita Lee

recipe by margarita lee
Seafood Hor Mok (Thai Steamed Seafood Custard)

Ingredient (A):

1/3 cup dried Thai chillies
1 Tbsp coarse sea salt
1 bulb garlic
7 shallots
2 Tbsp finely sliced lemongrass, (only the white part)
1 Tsp finely sliced limau perut (kaffir lime) rind
3/4 inch pieces of fresh turmeric root
1 Tbsp shrimp paste
2 tsp coriander root

Ingredients (B):

150g fish fillet of Red Snapper (slice fish into thin slices)
100g prawn
100g squid
300 ml coconut milk (simmer for a few minutes until bubbly and the oil begins to separate)
1 Tbsp rice flour or green pea flour
1 Tsp peanut butter (optional)
10 fresh Thai basil leaves
1Tbsp fish sauce
2-3 Tsp palm sugar/sugar to taste
2 -3 screw pine leave/ pandan leave (cut into square)
15 banana-leaf cups (make the banana-leaf cups by cutting the leaves into circles and using either chopsticks or staples the corners to create cups)
2-3 red Chillies cut into fine inch-long slivers
8-10 fresh kaffir lime leaves, cut into very fine slivers
5 eggs (lightly beaten)

Method:

  1. Blend Ingredient (A) into smooth paste, keep aside.
  2. Prepare 15 banana-leaf cups for fish custard (ramekins or cupcake tray will hold the fish custard during steaming).
  3. Mix half the coconut milk with the blended ingredient (A).
  4. Stir in fish, prawn, squid and beaten eggs.
  5. Add in rice flour, add fish sauce  and palm sugar.
  6. Add in the rest of the coconut milk a little at the time. Keep 3-4 Tbsp for later use.
  7. Stir vigorously with a wooden spoon. Keep stirring until the mixture thickens to a smooth thick paste.  Add 2/3 of the slivered kaffir lime leaves, reserving the rest for garnishing.
  8. Line the bottom of banana leaf cup  with pandan leaf
  9. Fill each banana cup with seafood mixture. Place the filled cups on steamer racks and steam over high heat for 15 minutes.
  10. Decorate the top of each cup by spooning some coconut cream onto the center. Garnish with slivers of red chillies and kaffir lime leaf.

Chicken Rendang

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By Margarita Lee

Recipe by Margarita Lee
Chicken Rendang

Ingredients:

2kg chicken – cleaned and cut into bite-size pieces

2 cups coconut milk

6 stalks lemongrass (serai) – bruised

1 inch piece young ginger – bruised

2 inch piece galangal (lengkuas) – bruised

4 young turmeric leaves – finely cut

4-5 pieces Kaffir lime leaves(daun limau perut) – crushed

½ cup kerisik (finely ground coconut, dry fried) – keep aside

3-4 pieces Tamarind peel (asam keping)

Salt and sugar to taste

Blended Ingredients:

30 dried chillies soaked in hot water and discard seeds

30 shallots

2 bulbs garlic

1 candlenut (buah keras)

½ cup kerisik

½ inch piece turmeric (kunyit)

2 Tbsp coriander seeds (ketumbar)

Method:

  1. Heat oil in wok and add blended ingredients, add lemongrass, kaffir lime leaves, young ginger and turmeric leaf, stir fry for 5 minutes or until paste separates from the oil.
  2. Add chicken and stir fry for 5 minutes. Add coconut milk and allow to simmer over medium heat for about 45 minutes or until chicken is tender, adding a bit more coconut milk as necessary to keep sauce from drying and burning.
  3. Add the Tamarind peel, coconut kerisik when the meat is tender, keep stirring frequently to avoid burning. When the meat is tender and the sauce is almost dry, remove from heat.
  4. Serve with rice.


Leek & Potato Soup

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Recipe By Margarita Lee

Leek & Potato soup recipe by Margarita LeeIngredients:

  • 1 tbsp. olive oil/vegetable oil
  • 1 tbsp. butter
  • 1 onion, sliced
  • 500gm potatoes, sliced
  • 3 to 4 medium leeks, sliced
  • 1.5 litres vegetable stock or water with added stock cubes
  • 250 ml milk
  • 100 ml double cream
  • Salt to taste
  • ¼ tsp. freshly ground black pepper

Method:

  1. Heat oil in a pot, sauté onion till soft, add in potatoes and leeks, and cook with low heat until soft, stir in butter.
  2. Add in the vegetable stock and bring it to boil, simmer for 20 minutes until potatoes and leeks are tender.
  3. Whizz it with a blender until smooth, add in milk.
  4. Reheat the soup, season with salt and pepper.
  5. Add a tablespoon of cream to the centre of each bowl of soup and swirl it round gently with a fork.
  6. Garnish with croutons/sprinkle chopped parsley or chives.

Ayam Pongteh – Nyonya Chicken Stew with Soybean Paste

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By Margarita Lee

Recipe of Ayam Pongteh – Nyonya Chicken Stew with Soybean Paste by Margarita Lee
Ayam Pongteh – Nyonya Chicken Stew with Soybean Paste

Ingredients:

2 kg chicken – chopped into pieces
3 tbsp. cooking oil
10 pips garlic – pound finely
20 shallots – pound finely
5 Chinese mushrooms – soaked
2 cups potatoes – wedges (boil till soft, keep for later use)
1 cup carrots – wedges (boil till soft, keep for later use)
2 tbsp. fermented soybean paste /Tau Cheong
2 tbsp. light soya sauce
1 tsp. dark soya sauce
1 tbsp. palm sugar/brown sugar
1 cup water
Salt to taste
Parsley for garnishing

Method:

  1. Marinate chicken pieces with light and dark soya sauce.
  2. Heat oil, sauté onion and garlic paste, add soya bean paste, fry till aromatic.
  3. Add in marinated chicken and mushroom. Stir well; add in one cup of water.
  4. Simmer chicken for about 10-15 minutes; add in potatoes and carrot wedges.
  5. Add in sugar and salt to taste, and continue stewing for 5 minutes or until the chicken is tender.
  6. Garnish with parsley.

Sea Bass with Sweet Vinaigrette

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By Margarita Lee

Sea Bass with Sweet Vinaigrette recipe by Margarita Lee
Sea Bass with Sweet Vinaigrette

Ingredients:

2 small Sea Bass or any fish of your choice
2 tbsp. fresh ginger julienned
3-4 stalks spring onion (only the white part, keep the green part for garnishing)
1 cup of cooking oil for deep frying

Mix well together seasoning:

2 tbsp. Shaoxing Wine
1 tbsp. soya sauce
4 tbsp. sweetened black vinegar
½ five spice powder
1 tbsp. sugar
2 tsp. corn flour

Method:

  1. Remove the scales and clean the fish thoroughly. Pat dry with paper towel. Make a couple of slashes on the fish.
  2. Mix all the seasoning in a bowl, keep aside.
  3. Heat up a wok with enough oil to deep fry the fish. Deep fry the fish until golden brown and crispy. Dish out for later use.
  4. Drain excess oil from wok, keep 1-2 tbsp. in wok stir fry ginger and spring onion, and add in prepared seasoning.
  5. Simmer seasoning under medium heat until caramelised.
  6. Add in the fish to coat well with sauce. Dish out into a serving plate.
  7. Garnish with chillies strips and scallions.

Braised Pork Trotter

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By Margarita Lee

Braised Pork Trotter

Ingredients (A):
1 Pig’s Trotter – scrape the skin with knife to remove hairs, wash thoroughly
1 tsp. baking soda
1 tsp. salt

Ingredients (B):
5 tbsp. light soya sauce
3 tbsp. Shaoxing wine
2 tbsp. rice wine (optional)
3 cm fresh ginger
3 stalk green spring onions
4 tbsp. rock sugar
½ tbsp. dark soya sauce

Ingredients (C):
1 tbsp. corn flour for thickening

Method:

  1. Blanch Trotter in boiling water, soda and salt for 10 minutes. Remove and drain.
  2. Add Ingredients (B) in a pot, Trotter, cover with just enough water, and bring it to boil.
  3. Lower the heat to simmer for about 2 hours or until the Trotter is soft.
  4. Remove Trotter in a serving platter. Thicken the remaining gravy with corn flour mixed with some water.
  5. Pour gravy over Trotter and serve.

Jiu Hu Char [Fried Bangkuang (Yam Bean) with Shredded Cuttlefish]

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By Margarita Lee

Jiu Hu Char
Ingredients:

3 tbsp cooking oil
200g pork belly
3 cloves garlic (chopped)
5 shallots (sliced)
50g shredded dried cuttlefish (rinsed)
300g bangkuang (yam bean)
50g carrot
50g cabbage (optional)
1 onion
5 dried Shitake mushrooms (soaked in hot water)
1-1/2tsp salt
2 tsp sugar
Dash of pepper

Method:

  1. Peel the skin of the bangkuang (yam bean) and carrot. Slice and cut bangkuang (yam bean), carrot, cabbage, mushrooms and onion finely into thin strips/threads.
  2. Boil the pork belly until cooked. Keep the stock for later use.
  3. Cut the meat into fine strips and set aside.
  4. Heat up wok, sauté garlic and shallots until aromatic, add in the dried cuttlefish and continue to stir.
  5. Add in the vegetables and meat. Add in 100ml stock. Stir-fry until the vegetables are soft and well combined.
  6. Add salt, sugar and pepper to taste.
  7. Serve wrapped in fresh lettuce leaves with a side dish of sambal belacan.

 

Thousand Island Prawns

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By Margarita Lee

Thousand Island Prawns

Ingredients:
600g medium size prawns
3 tbsp mayonnaise
3 tbsp tomato ketchup
½ tbsp lemon juice
1-2 tsp Tabasco Sauce
Sugar and salt to taste
1 tbsp peanut candy for garnishing
1 cup cooking oil

Method:

  1. Devein the prawns leaving shells and heads intact. Wash and pat dry.
  2. Heat oil in a wok, deep fry prawns until cooked. Drain prawns and set aside. Dish out oil; keep 3 tbsp in the wok.
  3. Combine mayonnaise, tomato ketchup, lemon juice and Tabasco sauce in a bowl.
  4. Heat up about 3 tbsp of prawn oil, add in the combined sauce.
  5. Bring sauce to boil over high heat, add in prawns and stir well.
  6. Dish out prawns, garnish with peanut candy. Serve immediately.

Pasta with Meatballs

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By Margarita Lee

Pasta with Meatballs

Ingredients for Meatballs:
250g minced pork/minced chicken
250g minced beef
1 egg
2 tbsp freshly grated parmesan
1 garlic clove, minced
¼ cup minced onion
3 tablespoons minced parsley
1 tsp dried oregano
3 tbsp breadcrumbs
1 tsp black pepper
1 tsp salt

Method for Meatballs:

  1. Place all ingredients in a bowl and season to taste with salt and pepper. Mix well to combine. Form tablespoonfuls of mixture into balls.
  2. Heat oil in a large frying pan or saucepan over high heat. Add meatballs and cook, turning occasionally, for 5 minutes or until golden brown. Remove from pan and set aside.
    This tomato sauce base was adapted from Michelin-star Chef Jean-Christophe Novelli’s recipe.

Ingredients:
* 12-16 tomatoes
* 4 star anise
* 1 vanilla pod
* Sea salt
* Cracked black pepper to season
* White sugar
* 2 sprigs fresh thyme
* 1-2 bay leaves

Infusion:
* Fresh garlic
* Fresh basil
* Extra virgin olive oil

Method:

  1. Place a heavy cast pan to heat up.
  2. Sauté roughly chopped garlic in olive oil.
  3. Wash the tomatoes and halve roughly. (Note: Taste tomatoes so as to determine sweetness before adding sugar. If you have added too much sugar to start this can be balanced out with a touch of vinegar.
  4. Place into the hot pan and season with salt, pepper and a touch of sugar.
  5. Allow the tomatoes to start to cook then press them gently with a masher to help them to release their juice.
  6. Add the anise, thyme and vanilla pod. (If vanilla pod unavailable, vanilla essence may be substituted.)
  7. Reduce the heat down to just simmering and continue for about 1-2 hours until a thickened paste. This slow evaporation of the moisture from the tomatoes will produce a deep colour concentrated flavour without any bitterness. (Note: You may put in a little water if you are worried that the tomatoes will burn.)
  8. Crack more garlic and add along with the basil which is just halved and throw in. (The amount of garlic to infuse with greatly depends on its strength. Make your own judgement.)
  9. Combine with the warm paste and finish with a good amount of olive oil to finish the infusion. Allow to cool before storing ready for use.

If preferred, you may blend the sauce until smooth, but remove anise and vanilla pod before blending.

To Cook Pasta

Cook pasta in a large saucepan of boiling salted water. Drain and return to pan. Add meatballs and sauce and toss to combine, serve hot with parmesan.

Stir Fried Beef with Spring Onion and Ginger

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By Margarita Lee

Stir Fried Beef with Spring Onion and Ginger

Ingredients:

250g lean beef, sliced into strips
3 stalks spring onion (cut into 2” long pieces)
10 -15 thin slices of ginger
2 tbsp cooking oil

Marinade:

1 tbsp Chinese cooking wine (optional)
½ tbsp light soy sauce
½ tbsp oyster sauce
2 teaspoons corn flour
Dash of pepper

Seasoning:

1tbsp Chinese cooking wine (optional)
½ tbsp oyster sauce
½ tbsp corn flour
1 tbsp light soy sauce
½ tbsp sesame oil
3 tbsp water

Method:

  1. Marinate beef for one hour.
  2. Mix ingredients for seasoning and set aside.
  3. Heat oil in wok, sauté ginger until aromatic.
  4. Add in beef and stir fry till half cooked.
  5. Add in seasoning and stir fry on high heat until sauce thickens and beef is just cooked.
  6. Add in spring onion, mix well.
  7. Dish out and serve hot with rice or noodles.