Latest Posts

Recipe: Cheng Tng (清汤)

When we were kids, my late dad would bring us to places to have this cold, sweet dessert.  In those days, we did not have a refrigerator at home, so having this cold dessert was definitely a special treat for us.

Missing Dad plus the extreme hot weather recently, Cheng Tng seems to be a good option to combat the heat and bring me some good childhood memories.  For some of you who are not familiar with this dessert, Cheng Tng literally means clear soup. It is both light and refreshing.

Some might think that Cheng Tng is easily available at hawker centres or food courts, so why bother to cook it yourself. You need to bear in mind that many of the Cheng Tngs that you consume outside have a lot of fragrance essence added into it, which is why I prefer to cook it at home. I can also adjust the ingredients according to my preference. Feel free to share your Cheng Tng cooking experience and the preferred ingredients you like to use in the comments below.

Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

 

Serves 4 to 5 persons

Ingredients

120g lotus seeds

120g dried longan

50g dried white fungus

10 red dates

70g or more rock sugar (depending on your taste)

3 knots pandan leaves

2 litres of water

 

Method

  1. Soak white fungus and dried lotus seeds, separately, in warm water for about 10 minutes till they soften.
  2. Then trim the softened white fungus into small clusters and discard the stem portion. Set aside.
  3. Next, remove the green pith from the center of the lotus seeds to prevent the bitter taste when cooking.
  4. Add 2 litres of water and pandan leaves into a pot. Then bring them to a boil.
  5. Add in the white fungus and continue to simmer over medium-low heat for about 10 minutes.
  6. Next, add in the lotus seeds, dried longan, red dates, gingko nuts, and rock sugar into the pot. Simmer for another 20 minutes or till the ingredients soften.
  7. Remove the pandan leaves.
  8. Taste and see if it is to your liking, you can add more brown sugar if necessary.
  9. It can be served both hot or chilled.
Advertisements

Recipe: Black Sweet Vinegar Pork Trotter/Knuckle (猪脚醋)

Black Sweet Vinegar Pork Trotter is a classic, Cantonese heritage dish. It is a dish that has it all – sweet, sour, savoury and gingery. The pork trotter is stewed slowly over low fire in the tasty black sweet vinegar, and this makes the meat tender and succulent.

This is a post-natal dish which is believed to boost the immunity for women during confinement.  The natural collagen of pork trotters is very good for one’s health too.  The first time I tasted this dish was during my confinement month, after I had my second child. To be frank, yours truly did not really enjoy it then. Somehow this dish has a certain appeal to my husband, and especially my daughter. As I matured (hahaha) and my taste buds changed, I thought I should attempt to cook this dish for my family. I knew that even if I did not eat it, my family will!

I kid you not, now I have a different opinion of this dish: I love it, love it!! When I offered this dish for my mum to try, she was initially sceptical, but her end verdict was many thumbs up!!! I am sure it will become one of your favourite dishes too. 😊

If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.

 

Serves 4 to 5 persons

Ingredients

1.4 kg pork trotter

600g Bentong ginger/old ginger (cut into chunks and smashed)

2 tablespoons sesame oil

1 bottle black sweet vinegar

750ml water

200g gula melaka

1 tablespoon salt

10 hardboiled eggs (optional)

 

Method:

  1. Cut the pig’s trotter into 2½-inch pieces. (Mine was cut by my butcher)
  2. Bring a pot of water to a boil.
  3. Lightly blanch the pork trotters in the boiling water for 2 minutes to remove any impurities.
  4. Drain and set aside.
  5. Heat a claypot or a pot, then add in the sesame oil.
  6. Add ginger and gula melaka. Then stir fry till fragrant.
  7. Next, add in the pork trotter pieces and coat well with sesame oil mixture.
  8. Add in the vinegar and the water.
  9. Add in the salt and bring it to a boil.
  10. Reduce the heat and simmer for about 1½ hours.
  11. Serve immediately with white rice.

Note:

  1. Preferably cook the dish ahead of serving time to allow the flavour to infuse into the meat thoroughly. Reheat before serving.

Recipe: Dry Rendang Chicken Noodles (aka Ipoh Dry Curry Noodles)

When you mention dry curry noodles, the famous Yee Fatt Ipoh Dry Curry Chicken Noodle will come to mind. This noodle has always been our family favourite and each time we visited Ipoh, we never failed to have it!!

As I was going to prepare some Chicken Rendang with the Dancing Chef Padang Rendang Paste, the first thing that came to my mind was this Dry Curry Noodle. Voila! My own version of the Ipoh Dry Curry Chicken Noodle was created.

If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.

 

Serves 4 persons

Ingredients:

For the Rendang

1 pack of Dancing Chef Padang Rendang Paste

2 skinless chicken breasts, cut into bite size

4 stalks lemongrass, each stalk cut into 3 portions and slightly bruise

Handful kaffir leaves, crush

2 cups thick coconut milk

1½ cups water

6 tablespoons kerisik (toasted coconut) [Click here to find out how to make it at home]

 

For the Noodle:

800g yellow noodle

100g bean sprouts

100g char siew, sliced

Some mint leaves

 

For the Dressing Per Person:

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

½ tablespoon oyster sauce

½ teaspoon castor sugar

dash of white pepper

 

Optional:

10 to 12 pieces of chicken skin

Salt

Pepper

 

Method:  

Cooking the Chicken Rendang

  1. Marinate the chicken with some of the Rendang paste for about 30 minutes.
  2. Add the Rendang paste, lemongrass and kaffir leaves and stir fry till fragrant.
  3. Add in the chicken pieces and combine well with the paste.
  4. Next, add in water and coconut milk and let it come to a boil.
  5. Stir in the kerisik.
  6. Lower the heat and simmer for 30 minutes.
  7. Add water as necessary as the end result of this rendang should not be too dry.

While the Chicken Rendang is cooking,

  1. Put all the dressing ingredients together in a small bowl and mix well. Set aside.
  2. Boil a pot of water. Blanch the bean sprouts, and then the yellow noodles.  Set aside.
  3. Season the chicken skin with salt and pepper.
  4. Add 1 tablespoon of oil on a non-stick pan, then shallow fry the chicken skin till crispy.
  5. Dish out and set aside.

For Serving:

  1. Pour the dressing sauce into a serving plate.
  2. Add the blanched noodle, beansprouts, and the sliced char siew or BBQ pork.
  3. Next, add the rendang chicken with the sauce on the plate of noodles.
  4. Top it with mint leaves and the crispy chicken skin and serve immediately.
  5. Enjoy the noodles by mixing all the ingredients with the dressing.

 

Tech Review: Sudio TOLV

The name Sudio is a combination of the words “Swedish” and “Audio” into a seamless name which reflects both their design vision and their promise to offer exceptional sound quality to music enthusiasts of every stripe – wayfarers, daydreamers, and storytellers alike.

As they develop as a company, Sudio is continuously looking for ways to improve their environmental impact. At present, they use PU and artificial leather for several of their products. They also ship their products from their factories to the respective warehouses by boat to reduce the amount of fossil fuels used during transportation. Through these ways, their hope to reduce the amount of waste created in the production process. It’s great to see a corporation such as theirs striving to play their part in corporate social responsibility issues.

Since the release of the Apple’s very own AirPods, wireless earbuds have been on a rising trend. Thankfully, the industry has progressed greatly since the early days of wireless earbuds, where it was plagued with multiple problems.

DSC_0106

The TOLV is Sudio’s second truly wireless model and it has improved features that gives it a big advantage when compared to its predecessors. It has Bluetooth 5.0 connectivity which allows each earbud to be connected individually. That means that the earbuds can also be used one-sided, like a wireless Bluetooth ear set. In addition to that, the earphones only weigh 4.5 grams per earbud. It also comes in a redesigned portable charging cradle with matte rubber finishing.

Right from the get-go, the design is clean and minimalistic. Each side of the earbud has a simple button for all essential functionalities:

  • Press once on either side to play or pause music
  • Press twice on the left side to go to the previous track; and
  • Press twice on the right side to go to the next track

If you’re using it as a wireless Bluetooth earset, you could press once on the right side to answer the call and press and hold the button for two seconds to reject the call.

Now, for the part that all my fellow audiophiles have been waiting for… The bass for the Sudio TOLV is pronounced but not overpowering, whilst the highs are clean and crisp. The vocals are generally clear and concise, however with some tracks, they do sound a little manufactured. Overall, the Sudio TOLV produces a sound that appeals to most genres and is on the better spectrum compared to some of the other wireless earbuds out in the market.

DSC_0229

One of the problems that most wireless earbuds have is the fit. As we all know, ears come in different shapes and sizes. As such the earbuds may not fit securely in your ears. A good fit is an important factor as it does affect how it sounds and it helps prevent you from losing one side. So, if you get a chance, do try it out before you purchase! However, I’ve found that they fit me comfortably. And after literally jumping around (sorry downstairs neighbour) and shaking my head vigorously, the earbuds are still securely in place.

Something I really like is the simplicity of switching the Sudio TOLV on; all you need to do is to take the earbuds out of the case to automatically switch them on and place them back to switch them off. Gone are the days of needlessly pressing on buttons to turn the earbuds on and off!

DSC_0356

While the case is relatively small, it still manages to hold a charge of approximately 500mAh. However, I found it strange that the cradle is designed to rest flat on its back, but the charging port and the two battery indicator LEDs (the cradle’s battery level on the left and the earbuds’ battery charging status on the right) is also placed at the back. Hence, the Sudio TOLV is left to dangle and can never rest flat whilst being charged.

The earbuds itself has a really good battery life. Sudio claims that the TOLV has a total play time of 7 hours per charge, with 4 additional charges for a total of 35 hours. Through our own tests, after about 4-5 hours of usage, it still had about 40% of battery left.

DSC_0141

Overall, Sudio has done a good job on the TOLV – and for the price of SGD189, you can get your hands on one of your own!

Head on over to Sudio’s website right now to make your purchase – and don’t forget to enter the discount code BeyondNorm upon checkout to get 15% off! *Valid from 1 May to 30 November 2019.

DSC_0181

As part of their Summer 2019 promotion, if you purchase from Sudio’s website, you can get a free summer tote bag with every earphone/headphone purchase and free delivery to anywhere in the world! *Valid from 1 May to 31 July 2019.

Recipe: Puppy Duck (Kow Chai Ngap/狗仔鸭)

Is this dish cooked with dog or puppy meat? Be assured that no cute pets were being slaughtered in the process of cooking this dish. Hahaha. It is rumoured that this dish was named as such because it tasted like “dog meat”. Is it true? I’m not sure because I have not tasted dog meat myself so I cannot verify this. The duck is braised with tau cheong (bean paste), nam yue (red fermented bean curd), and the aromatic Chinese leek till is tender.

The first time I’ve ever tasted this dish was when my mother-in-law cooked it. It was so good and tasty that I cannot forget how good it was!! Though this traditionally Cantonese dish is delicious, but sadly it is not very popular. Oh well, I am not surprised if you have not heard of this before. I thought it would be a waste if I did not write down the recipe as I would love to continue to see this dish on our homecooked menu.

If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.

 

Serves 4 to 5 persons

Ingredients:

1 duck, cut into bite sizes

1½ tablespoons light soy sauce

1 tablespoon corn flour

6 to 7 stalks of Chinese leeks, cut by slanting and separating the green and the white pieces

70g old ginger, smashed

2 pieces Nam Yue (red fermented bean curd) + 1 tablespoon the juice from the Nam Yue

1½ tablespoons bean paste

2 pieces tangerine peel (optional)

 

Seasoning:

1 tablespoon light soy sauce

7 to 10g sugar

2 tablespoons Shao Xing wine (Chinese cooking wine)

1 teaspoon sesame oil

 

Method:

  1. Rub the duck in salt and let sit for about 15 minutes.
  2. Rinse off the salt and blood from the duck pieces . Then drip dry.
  3. Marinade the duck pieces with the 1½ tablespoons of light soy sauce and the corn flour. Let sit for about 1 hour or more.
  4. In a wok, heat up 2 tablespoons of cooking oil.
  5. Add in the duck. Cook till fragrant and all the pieces are browned.
  6. Dish out and set aside.
  7. Using the same wok, add in the ginger and white part of the leeks. Then fry till fragrant.
  8. Next, add in the bean paste and nam yue and fry till fragrant.
  9. Add in the duck pieces and toss till they are mixed well.
  10. Add in Shao Xing wine and combine well.

 

At this point, I transferred all the ingredients into a claypot. You can continue cooking the dish in the wok if you wish.

  1. Add in enough water to cover the duck, the seasoning, and the red fermented bean curd juice. Then mix well.
  2. Bring it to a boil and cover the claypot/wok. Simmer under medium-low heat for about 1 hour and 15 minutes. Check the water level in the pot now and add water if needed.
  3. After the 1 hour and 15 minutes, add in the green part of the leeks and simmer for another 10 minutes.
  4. Serve with hot steamed rice.

Note:

If you like, you may add in some corn flour to thicken the sauce after step 12.

 

Recipe: Braised Napa Cabbage with Dried Scallops

I had half of a Napa Cabbage left in my fridge and I thought that it will be nice to cook up a delicious dish instead of just using it in soup. Braised Napa Cabbage with Dried Scallops was indeed a thumbs-up dish for our taste buds and tummies, the sweetness of the Napa Cabbage with the umami flavour of the dried scallops goes so well together.

If you are not a lover of Napa Cabbage, think twice as it has loads of goodness in them. Weight watchers will be happy to know that it is incredibly low in calories. There are many antioxidant plant compounds, Vitamins C, Vitamin K and loads of other benefits!

Nothing beats a home cooked dish that is cooked with loads of love.  Try out this easy and simple dish I am sure you will like it.

If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.

 

Serves 4 persons

INGREDIENTS

½ Napa Cabbage Chinese Cabbage

1 tablespoon Oyster Sauce

60g Dried Scallops (small or medium-sized)

300ml Water

½ tablespoon Shao Xing Wine/Hua Tiao Chiew

Pinches of Salt (to taste)

Some Wolfberries

 

Optional

1½ tsp Corn flour

1 tsp Water To mix with cornflour

 

METHOD

  1. Rinse the dried scallops and place them in a bowl.
  2. Add 2 cup water and ½ tablespoon of cooking wine into the bowl and soak with the scallops for 20 minutes.
  3. Wash the cabbage thoroughly.
  4. Cut the cabbage leaves down the centre in half first, then stack the 2 halves over each other and cut again in half.
  5. Place the cut cabbage neatly into the frying pan.
  6. Next, mix the oyster sauce into the soaked scallops.
  7. Pour in the water and the scallops into the frying pan.
  8. Bring it to a boil and then lower the heat to braise the cabbage for about 10 to 15 minutes or till cabbage texture is to your liking.
  9. Taste and add some salt if needed.
  10. Garnish with wolfberries. Then serve immediately.

Note:

As usual, I did not add in the corn flour mixture. But if you want to, add the mixture in on Step 9.

Recipe: Vegan Sago Gula Melaka – Sago Pudding with Palm Sugar

Sago Gula Melaka is one of our family’s favourite desserts. The chewy texture of the pearl sago, drenched with the sweet and smoky flavoured gula melaka (palm sugar) syrup and the fragrant creamy coconut milk is always the perfect dessert to round up our meal.

For those who loves bubble tea which is quite a craze in Singapore, you will most probably like this dessert as well, as the sago pearls are very similar except that they are smaller in size. This classic trio is definitely a treat for those who have sweet tooth. It is so delicious and extremely easy to make. It is also suitable for vegans! I am sure you will love it as much as we do. Beware, you can’t stop at one, we always finish ours the moment they are out of the fridge!!

If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@therealbeyondnorm) and YouTube, (@beyondnormeats), to get the latest exciting updates and videos.

 

Serves 4 to 5 persons

Ingredients:

200 grams of sago pearl

250ml freshly squeezed/canned coconut milk

200 grams gula melaka (palm sugar)

1 to 2 pinches salt

2-3 leaves of Pandan or screw pine leaves

 

Method:

  1. Soak the sago pearls with adequate water until they have fully expanded, about 10 minutes.
  2. Drain and set aside.
  3. Add water in a medium pot and bring it to a boil.
  4. Add in the sago pearls and cook for about 15 minutes and stir constantly until the sago pearls become translucent (no more white dot in the middle).
  5. Switch off the heat and cover the pot with a lid. Let the sago pearl rest in the pot for at least 5-10 minutes before transferring them out to be drained.
  6. Note that the water will turn starchy, if need be you can add more water in the above process.
  7. Next, use a sift to drain the sago pearls. Rinse the cooked sago pearls under running water to wash off the excess starch.
  8. Scoop the sago pearls into individual small glasses and put them in the fridge to chill.
  9. In a small pot, pour in the freshly squeezed coconut milk with the knotted pandan leaf, and a pinch of salt.
  10. Boil at low heat and stir constantly.
  11. When it starts to boil, remove from heat and strain into a bowl. Then set aside to cool.
  12. Use another saucepan, add the gula Melaka with approximately 100 ml of water on low heat. Eventually, the gula meleka will dissolve to a syrup-like texture. Add more water if you want it less syrupy, and less water to make the sugar thicker (alter to your preference). Set aside to cool.
  13. To serve the chilled sago, spoon the desired amount of gula melaka syrup and coconut milk on top of the sago pearls.

Enjoy!