Tuesday, January 15, 2008

Stir-Fried Fragrant Brinjal with Tea Leaves & Tea Eggs

Original Recipes by Amy Beh

Stir-Fried Fragrant Brinjal with Tea Leaves

200g brinjals

2 cloves garlic, chopped

1 tbsp dried prawns, soaked and coarsely chopped

Stir-Fried Fragrant Brinjal with Tea Leaves

2 tbsp sesame oil

1 red chilli, seeded and diced

5g Long Jing tea leaves

100ml boiling hot water


1 tbsp oyster sauce

1 tsp light soy sauce

1 tsp chicken stock granules

Pinch of pepper

Pinch of sugar

Steep tea leaves in boiling water for 5 minutes. Drain the tea and deep-fry the tea leaves until crispy. Retain the tea stock for use later.

Cut brinjals into 5cm lengths. Soak in salted water for 1-2 minutes. Drain and pat dry with several pieces of paper kitchen towel. Sprinkle a little cornflour over and deep-fry in hot oil for a minute.

Heat sesame oil in a wok and sauté garlic and dried prawns until fragrant. Add seasoning and brinjals and cook until the gravy is thick. Put in chilli and the pre-fried crispy tea leaves. Dish out and serve.

Tea Eggs

12 hard-boiled eggs, with shells intact

15g Jasmine tea leaves

5 slices tong kwai

12 dried Chinese red dates

1.5 litres water


1 tbsp dark soy sauce

3 tbsp light soy sauce

25g rock sugar

6 star anise

3g cinnamon stick

1 tbsp chicken stock granules

Tap the hard-boiled eggs until the shells are slightly cracked. Put aside.

Bring red dates, tong kwai, tea leaves and water to the boil in a pot. Reduce the heat to low and simmer for 10-15 minutes.

Pour the contents into a small crockpot. Add seasoning and cook on medium heat for 2 hours. Halfway through,add the cracked eggs and continue to cook until the flavour of the tea stock is absorbed by the eggs.

Remove and shell the eggs.

Steamed Chicken with Preserved Olive Leaves

Original Recipe by Amy Beh

350g chicken whole legs, chopped

Steamed Chicken with Preserved Olive Leaves

2 tbsp preserved olive leaves

1 red chilli, seeded and shredded

10g ginger, shredded

1 tsp sliced shallots

3g Sui Sin tea leaves, steeped in 100ml boiling hot



1 tsp light soy sauce

1 tbsp oyster sauce

½ tsp sesame oil

Pinch of pepper

1 tsp sugar

1 tsp cornflour

Marinate chicken with seasoning and preserved olive leaves in a heatproof dish for about 30 minutes. Heat oil in a wok and fry shallots and ginger until fragrant and lightly browned.

Stir shallot crisps and ginger into the marinated chicken mixture. Pour steeped tea together with the soaked tea leaves over the chicken.

Steam over rapidly boiling water for 20 minutes.

Braised Red Dates with Chicken in Tea Leaf Sauce

Original Recipe by Amy Beh

Braised Red Dates with Chicken in Tea Leaf Sauce

500g chicken, chopped into bite-size pieces

2 potatoes, cut into wedges

7 slices ginger

2 cloves garlic, smashed

8 dried Chinese red dates, seeded

2 tbsp oil

8g Pu Er tea leaves

300ml boiling hot water


1 tsp sugar or to taste

½ tsp salt

½ tsp pepper

½ tsp sesame oil

1 tsp chicken stock granules

1 tsp cornflour

Marinate chicken with seasoning for 30 minutes and steep tea leaves in hot boiling water for 5-6 minutes.

Heat oil in a deep saucepan, and sauté garlic and ginger until fragrant. Add in marinated chicken and fry for a while.

Pour in tea stock and bring to the boil. Add red dates. Reduce the heat and simmer for 20 minutes.

Put in potatoes and cook until chicken is tender and the gravy is reduced.

Glutinous Rice Balls

Lor Mai Chi(Glutinous Rice Balls)

200g glutinous rice flour

200g rice flour

350ml water or just enough

½ cup cooked glutinous rice flour (koh fun) for dusting

Filling (combined)

100g roasted peanuts, finely pounded

100g castor sugar

70g toasted sesame seeds

Combine glutinous rice flour and rice flour in a mixing bowl. Gradually pour in water to mix into a soft dough. Divide dough into small balls. Flatten each ball to make a hollow in the centre. Add a tablespoon of filling and wrap up to enclose the filling.

Drop the prepared balls of dough into a pot of boiling water. Cook until the balls float to the surface. Remove and drain well. Toss the balls of dough in cooked glutinous rice flour and serve.

Grilled Stingray with Dipping Sauce

Original recipe by Amy Beh

1kg stingray, cut into 3 slices

1 large piece banana leaf

Grilled Stingray.

Ingredients (A)

1 tsp turmeric powder

2 tbsp fish curry powder

4 shallots, pounded

1 tbsp salt

Dipping sauce

8 shallots, sliced

5 bird’s eye chillies, finely chopped

1 red chilli, sliced

8 calamansi limes, squeezed for juice

3 tbsp sugar or to taste

1 tbsp light soy sauce

1 tbsp dried shrimp paste, toasted

Clean and cut the stingray, and marinate with combined ingredients (A). Leave aside for 25-30 minutes.

Wipe the banana leaf clean and brush lightly with oil. Place fish on the leaf and wrap up neatly.

Heat a flat pan and add a tablespoon of oil. Place the wrapped fish on the pan. Cook each side for 6-7 minutes or until cooked through. For the dipping sauce, combine the ingredients in a bowl and serve with the fish.

Jellyfish Salad

120g shredded jellyfish

150g cucumber

2 cloves garlic, chopped

1 tsp sesame oil

1-2 tbsp toasted sesame seeds

4 tbsp Thai sweet chilli sauce

1 tbsp lime juice

1 tsp light soy sauce

1 tsp Thai fish sauce

Wash the shredded jellyfish thoroughly. Blanch in boiling water for less than a minute. Drain and immerse the jellyfish in ice water. Change the water one or two times, and put in the refrigerator for 3-4 hours. Drain the jellyfish and chill well before serving.

Peel the cucumber and cut into half. Remove the seeds and shred finely.

Heat sesame oil in a wok and fry the garlic until golden and fragrant. Add chilli sauce, light soy sauce, fish sauce and lime juice. Bring to a low simmering boil. Dish out and leave aside to cool.

Add jellyfish into the sauce and toss well to mix. Arrange the shredded cucumber on a serving plate and serve with the jellyfish. Sprinkle over with sesame seeds.

Tuesday, January 1, 2008

Grape Buttermilk Frappé

Grape Buttermilk Frappé

Makes 2 to 4 servings

Hands-on time: about 10 minutes

Total preparation time: about 10 minutes plus freezing

½ cup white grape juice
1 cup seedless red or green grapes
1 cup buttermilk
1½ to 2 tablespoons sugar or to taste
½ teaspoon vanilla extract

Six to eight hours before preparing, freeze the grape juice in an ice cube tray to make about four cubes. To prepare frappé, combine grapes, buttermilk, 1½ tablespoons sugar, and the vanilla in a blender.

Blend until very smooth. Add grape juice cubes and blend until smooth. Taste and blend in additional sugar, if necessary. Strain if desired and divide into chilled glasses.

Grape Crumble

Grape crumble
Makes 4 to 6 servings

Hands-on time: about 15 minutes

Total preparation time: About 30 minutes

2 cups seedless red grapes
2 cups seedless green grapes
1/3 cup redcurrant jelly
1/3 cup orange juice
1 tablespoon cornstarch
1 to 2 tablespoons fresh lemon juice
¼ cup unbleached all-purpose flour
1 tablespoon packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons very cold unsalted butter
½ cup rolled oats
½ cup coarsely chopped hazelnuts

Preheat the oven to 190°C. Reserve three tablespoons orange juice. Combine the grapes, jelly, and remaining orange juice in a saucepan. Cook over medium heat, stirring occasionally, until the grapes burst (seven to 10 minutes). Whisk together the reserved orange juice and the cornstarch.

Add the mixture to the grapes and cook, stirring constantly, until the grape filling boils and thickens, about one minute. Add lemon juice to taste. Transfer the filling to a shallow one-litre baking dish or eight-inch round pan.

While the filling is cooking, prepare the topping. In a medium bowl, stir together the flour, brown sugar, cinnamon, and salt.

On a cutting board, thinly slice the butter and chop into tiny pieces; add the butter to the flour mixture and toss to combine. Stir in the oats and hazelnuts and sprinkle the mixture evenly over the grape filling in the baking dish.

Bake in the centre of the oven for 20 to 25 minutes, until the crust is golden. – Recipes courtesy of California Table Grape Commission

Banana Raisin Walnut Cupcakes

Original Recipe by Amy Beh

Banana Raisin Walnut Cupcakes

180g butter
160g castor sugar
3 eggs
185g self-raising flour
¾ tsp baking powder
50ml milk
100g banana, coarsely chopped
50g walnuts, coarsely chopped
50g sultanas
20g chopped walnuts, extra

Combine and mix well
12g three-in-one instant coffee mix
2 tbsp warm water

Preheat oven to 180°C and line 12 patty tins with paper cases. Sift flour and baking powder into a bowl, and stir in walnuts and sultanas.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add coffee mixture and banana.

Fold in dry ingredients and gradually pour in the milk. Fill paper cases with the batter, up to three-quarters full. Sprinkle the top with extra chopped walnuts.

Bake for about 20-25 minutes or until well risen and browned.

Orange Poppy Seed Cupcakes

Original Recipe by Amy Beh

Orange Poppy Seed Cupcakes
175g self-raising flour, sifted
150g castor sugar
2 eggs
100ml freshly squeezed orange juice
175g butter
¼ tsp vanilla essence
¼ tsp lemon essence
1 tbsp Cointreau (orange liqueur), optional
1 tbsp finely grated orange rind
30g poppy seeds

Place paper cases in the muffin tin and preheat oven to 180°C.

Beat butter, sugar and essence until light and fluffy. Add orange rind, and eggs, one at a time. Continue to beat until light and creamy.

Fold in sifted ingredients, poppy seeds and enough orange juice, and Cointreau (if using), to get a soft dropping consistency.

Spoon batter into muffin tins, filling to three-quarters full. Bake for 20-22 minutes or until well risen and firm to the touch.

More Chips Butter Cheese Cupcakes

Original Recipe by Amy Beh

More Chips Butter Cheese Cupcakes
More Chips Butter Cheese Cupcakes

100g butter
80g cream cheese
150g castor sugar
½ tsp vanilla essence
½ tsp chocolate emulco
2 tbsp plain yoghurt
3 eggs
45g white chocolate chips
45g milk chocolate chips
20g almond nibs

180g self-raising flour
1/8 tsp salt

Preheat oven to 180°C, and line patty tins with paper cases.

Cream butter, cheese and sugar until light and fluffy. Add eggs, one at a time. Beat in vanilla essence, chocolate emulco and yoghurt. (If mixture curdles, add a little of the flour.)

Fold in sifted dry ingredients and white and milk chocolate chips until combined. Spoon batter into each paper case and fill to threequarters full. Sprinkle with almond nibs and extra chips on top.

Bake for about 25 minutes until well risen or until a skewer inserted in the centre comes out clean.

Sultana Almond Cake

100g sultanas

30g slivered almonds

30g self-raising flour

150g unsalted butter

135g castor sugar

1½ tsp vanilla essence

3 eggs

Pinch of salt

2 tbsp UHT milk


120g self-raising flour

1½ tsp baking powder

Grease the sides and base of an 18cm square or round cake pan and line base with parchment paper.

Combine sultanas with the self-raising flour. Toss well, then add in the slivered almonds.

Cream butter, sugar and vanilla essence until light and fluffy. Beat in eggs, one at a time, beating well after each addition.

Fold in sifted dry ingredients with the salt. Stir in milk to mix, followed by the floured sultanas and almond mixture.

Turn out mixture into the prepared cake pan and bake in a preheated oven at 160°C for about 1¼-1½ hours or until a skewer inserted into the centre of the cake comes out clean.

Blueberry Cheese Tarts

Sweet crust pastry

100g butter

100g icing sugar

1 egg

225g plain flour


200g cream cheese

40g castor sugar

20g butter

1 small egg

20g whipping cream

15g plain flour

3 tbsp canned blueberry pie filling

To prepare the pastry

Combine flour, sugar, butter and egg in a food processor. Mix and blend until a smooth dough is formed. Put into a plastic bag or wrap in cling film. Chill in the refrigerator for 25–30 minutes.

When chilled, roll out pastry on a lightly floured tabletop. Cut out circles to fit tart moulds, then carefully line the greased moulds with the pastry. Press and trim the edges. Prick the base with a fork. Bake the cases blind in a preheated oven at 190°C for 5–6 minutes. Allow to cool.

To prepare the filling

Beat cream cheese, butter and sugar until light and smooth, then add the egg. Continue to cream until well blended. Mix in whipping cream until combined. Lightly stir in flour and mix until well incorporated.

Spoon the mixture onto the pre-baked tart shells. Add a little blueberry filling. Use a wooden satay skewer to swirl it to create a marble effect.

Bake the tarts at 200°C for about 10–13 minutes. Remove from the oven to cool a while before serving.

Onion and Parsley Risotto

1 Bombay onion, chopped

1 clove garlic, crushed

2 tbsp extra virgin olive oil

1 cup Arborio rice, rinsed

3–4 cups chicken stock

¼ cup grated Parmesan cheese

¼ cup chopped parsley

1 tbsp chopped coriander leaves (yin sai)


½ tsp salt or to taste

½ tsp pepper or to taste

1 tbsp extra virgin olive oil

Heat olive oil in a saucepan and add onion and garlic. Fry until onion is soft and fragrant. Stir in rice and cook for 2–3 minutes; keep stirring until the rice grains are coated with oil and begin to brown.

Pour in one cup of chicken stock and bring to a simmering boil until the liquid is being absorbed.

Pour in another cup of chicken stock, keep stirring and then add another cup of stock. Cook until rice is tender and the mixture is creamy; if the risotto is cooked after three cups of stock are added, then leave out the rest.

Add Parmesan cheese, seasoning and extra virgin olive oil. Stir in parsley and coriander. Cover the saucepan and leave to stand for 2–3 minutes before dishing out.