Tag Archives: recipe by Margarita Lee

Taiwanese Beef Noodles

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Recipe

By Margarita Lee

Taiwanese Beef Noodles

Ingredients (A):

  • 400g Yellow Noodles
  • 1.5kg Beef Shank
  • 2 large Onions (sliced thinly)
  • 6 Ginger slices
  • 1 bulb Garlic
  • 4 Tomatoes (cut into wedges)

Seasoning (B):

  • 2 tbsp Soya Bean Paste
  • 1 tbsp Chili Paste
  • 1 cup Soya Sauce
  • 4 whole Star Anise
  • ½ tbsp Rice Wine
  • 3-4 pieces Rock Sugar
  • 1 tsp Five Spice Powder
  • 6 pcs Cloves
  • 2 Cinnamon Sticks
  • 3-4 Bay Leaves
  • 1 tsp Red Peppercorns
  • 3L Water

Garnishing:

  • 300g Salted Green Mustards – cut thinly
  • 3 pieces Red Chilli – cut thinly
  • 3 pieces Scallions – cut thinly

Method:

  1. In a large stockpot, cover the beef shanks with water and bring to a boil. Once boiling, immediately drain the water and set the beef aside. (This step helps remove impurities to make a clear soup.)
  2. Add the parboiled beef, all the ingredients (A) and seasoning (B) in a large pot. Boil on high heat.
  3. Bring the mixture to a boil, reduce to low heat, and simmer for approximately 2 hours, or until the beef is tender. Turn off the heat. Let meat sit in the broth for another hour.
  4. Remove the beef to a cutting board. Pour the stock through a basket sieve into another pot. Discard the fat and vegetable solids. Slice the beef and return to the stock. Skim the fat from the surface, and return the soup to boil.
  5. To serve, bring a large pot of water to a boil. Boil the noodles for 2 minutes. Dish out.
  6. Divide noodles into bowls. Ladle the beef and hot broth into the bowls. Garnish with cut salted green mustard, chilli, scallions and serve hot.

Fried Chicken Wings with Salted Egg

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Recipe

By Margarita Lee

 Fried Chicken Wings with Salted Egg

Ingredients A:

  • 12 Chicken Wings
  • ½ cup All Purpose Flour
  • 1 tsp White Pepper
  • ½ tsp Salt
  • ¼ cup Oil for frying

Ingredients B:

  • 2 Salted Egg Yolks (keep the whites to use as a coating)
  • 2 Chili Padi
  • 3 sprigs Curry Leaves
  • 2 tbsp Butter
  • 2 tbsp Evaporated Milk
  • ½ tbsp Sugar (optional)

Method:

  1. Marinate chicken wings with salt and pepper for minimum 2 hours.
  2. Dip the chicken with the salted egg whites and then coat with the All Purpose Flour.
  3. Heat oil in a wok, deep fry the well-coated chicken wings until cooked. Dish out, drain oil with paper towel. Keep aside for later use.
  4. Steam salted egg yolks for 3-4 minutes. Remove and break egg yolks with a fork.
  5. Melt butter in a wok, sauté curry leaves and chili padi until aromatic. Add salted egg yolks and keep stirring until mixture turns foamy.
  6. Add in evaporated milk, sugar and chicken wings. Stir fry briskly to mix.
  7. Serve hot immediately.

Eggplant Omelette

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By Margarita Lee

Recipe by Margarita Lee
Eggplant Omelette

Ingredients:

  • 1 medium long eggplant – roast it until soft, remove skin
  • 2 large eggs – lightly beaten and season to taste
  • 50g minced pork (or beef or lamb)
  • 2 medium ripe tomatoes – diced
  • 2 Tsp chopped garlic
  • 1 medium onion – diced
  • ½ Tsp salt and ground pepper
  • 1 Tsp fish sauce
  • Cooking oil
  • 1 Tsp cornstarch with 2-3 Tsp water

Method:

  1. Saute garlic and onion until aromatic, add in minced pork and tomatoes.
  2. Add in salt & pepper and fish sauce to taste. Thicken with cornstarch. Keep aside for later use.
  3. Skin eggplant and gently mash the flesh with a fork. Mix with pork.
  4. Flatten eggplant skin and stuff with the prepared eggplant flesh and mince pork.
  5. Heat up about ¼ cup oil in a wok or pan until hot, gently put in the stuffed eggplant. Pour in the beaten eggs.
  6. Carefully flip the eggplant when edges turn a golden brown. Cook over low heat until both sides are done.
  7. Drain excess oil with paper towel. Serve hot with rice.

Yam Cake With Fermented Bean Curd

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By Margarita Lee

Recipe by Margarita Lee
Yam Cake With Fermented Bean Curd

Ingredients:

  • 150g rice flour
  • 50g cornflour
  • 1000 ml water
  • 300g yam diced
  • 100g dried shrimps – cleaned, soaked, squeezed and coarsely chopped
  • 2 pieces fermented beancurd/nam yee
  • 1 Tsp salt
  • 1 Tsp five spice powder
  • ½ Tsp white pepper
  • 1 Tsp sugar
  • ¼ cup Cooking oil

Garnishing:

  • 3-4 Tbsp roasted peanuts – crushed
  • 3 stalks spring onions – chopped
  • 3 Tbsp fried shallots
  • 1 red chilli – finely sliced

Method:

  1. Mix rice flour and cornflour with water to form a smooth batter.
  2. Heat pan over medium heat, sauté shallots and dried shrimps until aromatic.
  3. Add yam, fermented bean curd, five spice powder, salt, sugar.
  4. Pour in flour mixture and keep stirring until it forms a thick paste.
  5. Pour the mixture into a heatproof plate and steam over high heat for 45 minutes, or until cooked.
  6. Garnish with deep-fried shallots, spring onions, sliced chillies and roasted peanuts before serve.
  7. Serve with chilli sauce.

Vietnamese Chicken Curry

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By Margarita Lee

Recipe by Margarita LeeIngredients:
1.5 kg chicken – cut into bite-sized pieces
1 onion – cut into wedges
300 gm sweet potato – peeled and cubed
500 ml of coconut milk
300 ml water
3 Tbs fish sauce
Salt and sugar to taste
80 ml Cooking Oil

Ingredients (A):
Tbsp of meat curry powder
2 Tbs of roasted chili flakes
5 shallots – roughly chopped
3 cloves garlic, roughly chopped

Ingredients (B):
1 stalk of lemongrass – bruised
3-4 slices of ginger – sliced thinly
3-4 kaffir lime leaves

Method:

  1. Mix chicken pieces with 3 Tbsp of the curry powder and a pinch of salt. Leave it for 30 minutes.
  2. Saute ingredients (A) until aromatic. Add in the chicken pieces. Continue to stir and cook for a few minutes on high heat.
  3. Add in ingredients (B), add in water and coconut milk bring to boil. Then simmer for 10-15 minutes.
  4. Add sweet potato and onion wedges and simmer uncovered until the sweet potato pieces are tender.
  5. Add in salt and sugar to your liking.
  6. Serve immediately with rice or a French baguette.

Buta Kimchi (Pork and Kimchi Stir Fry)

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by Margarita Lee

Recipe by Margarita LeeIngredients:

  • 250 gm pork belly (or substitute with other meat) – thinly sliced
  • 250 gm kimchi – roughly chopped
  • 1 onion thinly sliced
  • 1 Tbsp gochujang (Korean fermented soybean paste)
  • 1 Tsp soy sauce
  • ½ Tbsp sesame oil
  • 2 scallions thinly sliced
  • Kewpie Mayonnaise (optional)

Method:

  1. Heat a pan or wok until very hot. Arrange pork in a single layer and leave until fat is rendered. Once fat is rendered, stir fry until cooked. Remove from wok. Remove some of the oil.
  2. Sauté onion with sesame oil till soft and add in kimchi. Add in gochujang.
  3. Add in pork. Stir fry until kimchi juices and sauce is reduced.
  4. Sprinkle with scallions and serve.
  5. Garnish with mayonnaise (optional).

Steamed Prawns with Red Dates and Wine

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by Margarita Lee

Recipe by Margarita LeeIngredients:

  • 12 medium size Green Prawns – clean and marinate with 1Tbsp Shaoxing Wine
  • 10 Red Dates (seeds removed) – soak with 1 Tbsp Shaoxing Wine
  • 5 Tbsp Shaoxing Wine
  • 2 Tbsp Ginger Wine
  • 3-4 slices Ginger – cut into thin julienne strips

Method:

  1. Pre-soak Red Dates with Shaoxing Wine for 1 hour.
  2. Trim and wash the prawns, pat dry and arrange them on a plate in single layer.
  3. Pour 2 Tbsp of Shaoxing Wine to marinate prawn for 1 hour.
  4. Arrange Red Dates, Ginger strips on top of the prawns and pour the rest of the Shaoxing and Ginger wine.
  5. Steam over boiling water for about 6 minutes, remove and serve immediately.

 

Hot and Spicy Chicken Feet

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By Margarita Lee

Recipe by Margarita LeeIngredients:
10 pairs of chicken feet

Ingredients (A)
2 Tbsp soya bean paste
20 dried chillies – roasted and coarsely blended
1 Tbsp red peppercorns (Szechwan pepper or Mah Lat) – roasted and coarsely blended
3-4 slices ginger
1 Tbsp minced garlic
1 tsp sesame oil

Ingredients (B)
1 Tbsp soy sauce
1 Tbsp rice wine
2 star anise
1 stick cinnamon
3 sprig of spring onion
1 Tbsp oyster sauce
300 ml water
Salt and sugar to taste
Cooking oil

Method:

  1. Place  chicken feet into a pot of rapidly boiling salted water, blanch for 5 minutes and drain well.
  2. Heat oil in wok, deep fry chicken feet until golden brown. Remove the chicken feet from the oil and soak in a bowl of cold water for about an hour.
  3. Drain the chicken feet and set aside.
  4. Remove excess oil from wok and sauté (A) until aromatic.
  5. Add in chicken feet, ingredients (B) stir well and add water, simmer chicken feet with the lid on until tender. Stir occasionally.
  6. Remove lid and simmer chicken feet until sauce is reduced, add in the sesame oil, salt and sugar to taste.
  7. Serve hot.

Mango Crispy Chicken Salad

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By Margarita Lee

Recipe by Margarita LeeIngredients (A)
2 chicken thighs or chicken breast – deboned
Salt and pepper to taste
1 egg, lightly beaten
3 Tbsp Cornflour or multi purpose flour
Cooking oil for deep frying or pan frying

Ingredients (B)
1 mango – shredded
5 shallots – sliced thinly
1 stalk of cilantro – roughly chopped
2  red chillies – chopped
1 kaffir lime leaf – finely chopped

Ingredients (C)
3 Tbsp coconut palm sugar  or brown sugar
5 Tbsp lime juice
2 Tbsp Thai fish sauce

Method:

  1. Marinate chicken with salt and pepper for 30 minutes.
  2. Dip each chicken into the beaten egg. Be sure to coat both sides evenly. Dip and drag through the cornflour. Coat chicken as thoroughly as possible.
  3. Heat the oil in the pan. Add the coated chicken. Fry for about 4-5 minutes or until chicken is golden brown.
  4. Sprinkle ingredients (B) on the chicken.
  5. Pour (C) on top of the chicken and serve.

Thai Fish Cake

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By Margarita Lee

recipe by margarita lee - fish recipe - thai food
Thai Fish Cake

Ingredients:

500g of Fish meat

1 tbsp Fish Sauce

1 tbsp Sugar

3 Kaffir Lime Leaves (sliced)

3 long beans (sliced)

5 shallots (sliced)

2 tbsp Thai Red Curry Paste

2 tbsp corn flour

1 egg

Cooking oil for deep fry

Method:

  1. Place fish in food processor and puree for one minute on high speed.
  2. Add in beaten egg, fish sauce, sugar, cornflour and curry paste. Process until mixture is thoroughly combined.
  3. Pour the mixture into a mixing bowl. Stir in green beans, kaffir lime leaves and shallots.
  4. Shape mixture into patties
  5. Heat oil in a wok, deep fry fish until both sides are golden brown.
  6. Drain fish cake on paper towel.
  7. Serve hot with Thai sweet chilli sauce.