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Recipe: Cheesy Butter Prawns (芝士牛油虾)

My daughter recently commented that she had Cheesy Butter Prawns at a café, but the sauce was too runny. I immediately thought that it would be a brilliant idea to recreate this dish at home with a thicker sauce to her liking.

Are you like me, always wondering what kind of cheese is being used in restaurants to cook this dish? Lo and behold while “researching” on it, I was surprised to find out that Kraft cheese slices were used. The outcome of the dish was simply delicious, and the plate of prawns, including the sauce, was wiped out. Some dishes will cause you to want more and this is one of those which you will cook again and again. The sauce is so versatile that you can replace the prawns with other seafood or meat.

If you like this recipe, be generous and give us some feedback/comments via our blog. 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 and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 4 persons

Ingredients:

10 large prawns, leave shells and heads on

40g salted butter

4 shallots, finely chopped

3 cloves garlic, finely chopped

50ml milk

5 slices Kraft cheese

1½ tablespoons corn starch

Some cooking oil

Pinch of salt and ground white pepper to season

Coriander, for garnish

 

Method:

Preparing the Prawns:

  1. With a pair of kitchen scissors, carefully cut the top of the prawn shell into half, length wise, keeping the shell and head intact and de-vein.
  2. Snip off all their legs and trim off the sharp points on their heads.
  3. Rinse and pat the prawns dry.
  4. Add a pinch of salt and pepper.
  5. Coat the prawns well with the corn flour.

Cooking the Prawns:

  1. Heat up 1 tablespoon of oil in a non-stick frying pan at medium-low heat.
  2. Once it is hot, add the prawns and cook till they change colour. Remove and set aside.
  3. Heat up the same pan and add the butter.
  4. Add the garlic and shallots. Fry till fragrant.
  5. Add in the milk and bring it to boil.
  6. Add the prawns and lay the cheese slices on top of the prawns.
  7. Cover the pan, leaving the heat on high, and let it simmer for one or two minute(s) or until the cheese melts and the sauce thickens.
  8. Take the lid off and dish the prawns out onto a serving plate.
  9. Garnish with coriander.
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Recipe: Kam Heong Lotus Root with Salted Egg Yolk

The first thing that comes to my mind when I see lotus roots in the market is to make Lotus Root Soup, how about you? It has never occurred to me to bring lotus root and salted egg yolk together to make this yummy and interesting dish until I came across this recipe from Flavours.

The word “Kam Heong” (in Cantonese) literally means Golden Fragrance. This dish is flavoured so richly with the salted egg yolks, curry leaves, butter, garlic, and chillies. It is so irresistible! The process for cooking this dish is a little tedious but if you like lotus roots and salted egg yolk like us, it is worth giving it a try!!

If you like this recipe, be generous and give us some feedback/comments via our blog. 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 and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 4 persons

Ingredients:

1 tablespoon vegetable oil

60g butter

2 cloves garlic, chopped

8 to 10 bird-eye chilies, chopped

20 curry leaves, cleaned

5 salted egg yolks, steam for 7 minutes and mash while hot

1 teaspoon sugar

¼ teaspoon fine sea salt

 

For the Lotus root chips

500ml water

4 tablespoons rice vinegar

500g lotus root, peeled and thinly sliced

Tapioca flour to dust

Vegetable oil for deep frying

 

 

Method:

Prepare lotus root chips:

  1. In a large saucepan, bring water and vinegar to a boil.
  2. Blanch lotus root slices for about 5 minutes.
  3. Drain it and pat them dry with kitchen towels.
  4. Cover lotus root with tapioca flour and shake off the excess.
  5. Deep fry them in hot oil until golden brown.
  6. Dish out and set aside.

Finishing touch:

  1. Over medium heat, add oil and butter in a wok.
  2. Add in the garlic, chilies and curry leaves. Stir fry until fragrant.
  3. Next add in the salted egg yolks, sugar and salt. Mix well for a minute.
  4. Lastly, put in the lotus root chips and coat well.
  5. Dish out and serve immediately.

Notes from Mummy’s Kitchen

  1. You may add in more chillies if you like the dish to be spicier.
  2. I used the dish as one of my main dish for dinner, but you can also serve it as a snack.
  3. You may keep your salted egg whites and use them to cook other dishes.
  4. Recipe adapted from Flavour magazine.

Recipe: Long Bean Omelette (四季豆炒蛋)

When I have no time to cook up a storm, my easy solution to an additional dish is always fried eggs; like a sunny side up seasoned with some light soy sauce and pepper.

Personally, I find that long beans are quite tasteless. So, you must cook them with sambal or a strong sauce to give them an oomph!! However, today I decided to use some long beans to cook in an omelette. In the past, this dish was a common sight in most homes, hence it gives a homely and comforting feel.

If you don’t have a lot of time to prep and cook, try this simple and easy dish. The dish can be ready in 15 minutes!! And you will get your protein from the eggs and fibre from the long beans.

If you like this recipe, be generous and give us some feedback/comments via our blog. 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 and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 3 to 4 persons 

Ingredients:

5 strands long beans, trim off the ends and slice thinly

3 eggs, beaten

A dash of white pepper powder

½ teaspoon light soy sauce

½ teaspoon fish sauce or some salt

1½ tablespoons cooking oil

 

Method:

  1. Combine eggs, white pepper, light soy sauce, and fish sauce or salt in a small bowl. Mix well and set aside.
  2. Heat the oil in a pan. Then add the sliced long beans.
  3. When the beans are almost cooked, arrange them into one flat layer in the pan.
  4. Pour the egg mixture over the beans. Gently tilt the wok to ensure all the beans are well coated by the egg.
  5. Cook a few minutes on one side until dry and nicely browned. Then flip to the other side and cook till dry and nicely browned too.
  6. Transfer the omelette onto a plate and cut it into 4 pieces. Serve with steamed rice or porridge.

Recipe: Lotus Root Soup (莲藕汤)

Due to the hot weather, people around me have been under the weather, myself included. So, I thought it will be a good idea to have some soup for dinner tonight. The best soup to prepare is none other than the Lotus Root Soup (Leng Ngau Tong) which is a classic Cantonese soup. Apart from being delicious, it is believed to have all kinds of health benefits ranging from aiding digestion to boosting your immune system. Don’t ask me how I know, I just listened to what old folks told me without questioning!!

The main ingredients are lotus roots, red dates, and pork. My mother-in-law added in peanuts and I followed her. I remembered that I told her once the peanuts were not soft enough and she said that putting a porcelain spoon into the soup to boil together will softened the peanuts. And again, is it true? I don’t know, but it seems to do the trick!!

If you like this recipe, be generous and give us some feedback/comments via our blog. 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 and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 4 to 6 persons

Ingredients:

450g – 480g lotus root

2 big pork bones and 400g pork ribs

13 cups water

1 dried cuttlefish (optional)

2 pieces stock fish (optional)

5 large red dates

200g raw peanuts

Salt to taste

 

Method:

  1. Use a vegetable peeler, remove the skin from the lotus root and cut to ½ to 1 cm slices.
  2. Boil some water and blanch pork ribs in boiling water for about a few minutes.
  3. Rinse and set aside.
  4. In a pot, add water, lotus roots and the rest of the ingredients, except the salt. Bring it to a boil.
  5. Skim off any scum appearing on the surface of the soup.
  6. Then reduce heat to low and allow the soup to simmer for 2 to 2½ hours.
  7. Season with salt.

 

Notes:

  1. I prefer my lotus roots slices to be thin, so I cut them into ½ cm. However, if you prefer you may cut them into 1cm thick slices.
  2. Skimming off the scum appearing on the surface of the soup will give you a clear soup.

Recipe: Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong)

After living in Vietnam, specifically Ho Chi Minh City, for about 3 years, my family and I fell in love with Vietnamese food. It is a common sight to see piles of fresh vegetables and herbs on top of a bowl of noodles or rice.

One of such healthy dishes is of course the Vietnamese Noodles with Lemongrass Chicken!! Low in fat, loaded with lots of fresh salads, and showered with the Nuoc Cham dressing. The zingy complex flavour from the fish sauce and lime makes the dish so appetising and awesome!!

One of the key ingredients in Vietnamese cooking is the Vietnamese Fish Sauce, so try to invest in a good bottle as it comes in handy. If you love this dish, you may wish to try some of our other Vietnamese Recipes.

This is easy to prepare and a good dish to consider when you are cooking for a crowd. I kid you not, even when I ran out of the Lemongrass Chicken, my friends kept going for the vermicelli noodles drizzled with Nuoc Cham!! This shows how good it! 😊

If you like this recipe, be generous and give us some feedback/comments via our blog. 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 and YouTube, @beyondnormblog, to get the latest updates and videos.

 

Serves 4 to 5 persons

Ingredients

900g chicken breast

2 tablespoons cornflour

3 garlic cloves

3 tablespoons lime juice

4 tablespoons Vietnamese fish sauce

3 tablespoons brown sugar

3 stalks lemongrass

Some cooking oil for frying the chicken breast

 

Nuoc Cham

½ cup fish sauce

3 tablespoons rice vinegar

3 to 4 tablespoons white sugar

¾ cup water

2 cloves garlic, finely chopped

1 or 2 red birds eye chillies, finely chopped

3 to 4 tablespoons lime juice

 

Noodle Bowl

1 packet vermicelli noodle

1 carrot, julienned

1 cucumbers julienned (skin and seeds removed)

4 lettuce leaves, finely sliced

Handful of mint leaves

Handful of cilantro/coriander

Handful of basil

½ tbsp oil

Sliced chili (for garnish – optional)

 

Method:

Preparation for the Chicken:

  1. Cut the lemongrass into small pieces.
  2. Put them in a blender with the garlic, then blend into a paste.
  3. Combine the lemongrass and garlic paste with the lime juice, fish sauce and brown sugar and set aside.
  4. Rinse the chicken breast and pat dry.
  5. Rub the two tablespoons of cornflour on the chicken breast.
  6. Marinate the chicken then let it rest in the fridge for at least 1 hour or overnight.

Preparation for the Nuoc Cham:

  1. Combine all the ingredients for the Nuoc Cham and mix well until the sugar is dissolved. Adjust it according to your taste (add more chillies if you like it spicier, add more lime juice if you want it tangier and add more sugar if you want it sweeter), then set aside.

Cooking the chicken:

  1. Remove the marinated chicken from the fridge and bring it to room temperature before cooking.
  2. Heat 1 tablespoon of oil in a frying pan over medium heat.
  3. Place chicken in the pan and cook each side for about 5 minutes or until dark golden brown and chicken is just cooked through.
  4. Remove from pan and set aside to rest for 5 minutes. Then slice into thin pieces.

Preparation for the noodle:

  1. Soak the vermicelli noodle in cold water till softened.
  2. Boil a pot of water.
  3. Blanch the vermicelli noodle briefly.
  4. Drain and set aside.
  5. When ready to serve, place a portion of the noodles into individual bowls. Top the vegetables, herbs, and chicken pieces. Then drizzle a few tablespoons of Nuoc Cham sauce.
  6. Toss lightly before eating.

 

Notes from Mummy’s Kitchen:

  1. As I was also feeding kids, I mixed all the Nuoc Cham ingredients together except the chilli. Then I set aside a small portion of the sauce to make it kid friendly.

Review: Singapore’s Luxury Tallship, Royal Albatross

Docked along the waterfront of Sentosa, the Royal Albatross is a unique luxury tall ship that operates like an old-world ship. Batman fanatics may also be thrilled to know that the Royal Albatross was featured in ‘The Dark Knight’ (2008) as Bruce Wayne’s private yacht. The ship is about a 20-minute walk away from VivoCity if you are walking to Resort World Sentosa via the 700m long Sentosa Boardwalk.

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Our cruise started with apprehension as it started to rain just as we were pulling away from the docks of Sentosa. The crew were scurrying around to ensure that all passengers on board remained safe and dry despite the rain and heavy wind. But thank God that shortly after our voyage began, the rain came to a halt and the clouds began to clear up.

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The Royal Albatross was the perfect spot for photo ops, especially with the clear skies and kiss of a golden sunset.

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Shortly after we set sail, we approached the buffet line. The spread consisted salad, cold cuts, a variety of hot food and a few choices of desserts. Due to space constraints, the desserts were displayed after we had completed our main meal. While we dined, we got to enjoy the live band that was situated in the Salon on the lower deck.

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As we had a fun group of passengers on board with us, it added a great touch to our cruising experience. We also got to witness a wedding proposal on board! How romantic!

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If you tend to get sea sick, I would suggest popping a sea-sickness pill a few hours prior to boarding. However, ginger sweets are also available at the bar counter if the seas are too choppy for your liking.

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The 2.5 hours sailing cruise gives us a different perspective of Singapore’s gorgeous skyline and Sentosa’s surrounding islands. The dining experience differs depending on which package you’ve opted for. For the Gold package (Adult: $165/Child: $125), you get your selection of food from the buffet menu provided. The Platinum package (Adult: $195/Child: $145) gives you a 3-course sit-down dinner with an assigned seating area in the upper foredeck.

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The Royal Albatross cruise is a unique and relaxing experience for couples and families alike. It provides a memorable date night, is great for family bonding, even for celebrations of special occasions. The sunset cruise is a wonderful getaway from the weekend crowds of Singapore.

Beyond Norm has a special treat for you! Quote “BEYONDNORM” when checking out to receive 10% off your sunset sail! Promotional period from June-August 2018.

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Location :

8 Sentosa Gateway, 098269

Tall Ship Royal Albatross home berth is adjacent to Adventure Cove Waterpark at Resorts World Sentosa

Royal Albatross Website :

https://www.tallship.com.sg

Recipe: Japanese-Style Beef Steak

Recently, a dear friend of ours hand-carried 2 pieces of Wagyu steaks from Japan (A5 Sendai Kuroge Wagyu – the Best!!). I was simply excited and yet nervous as to how I was going to handle these darlings. Look at the marbling, they were so lovely!!

I decided to use the simplest way to season the steaks, which is with salt and pepper, and just shallow pan-fry them. I really want to maintain the virgin taste of the steaks, so I decided not to pour the sauce on them, but instead set the sauce aside as a dipping sauce.

Every piece that we ate had a smooth, velvety texture, and was incredibly juicy. The delicate but rich taste lingered on our palate. In addition, the marbling on the beef did affect its taste. Each slice of beef we savoured literally melted in our mouths!! We also enjoyed dipping the beef into the sauce which created a different sensation to our taste buds.

If you like this recipe, be generous and give us some feedback/comments via our blog. 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 and YouTube, @beyondnormblog, to get the latest exciting updates and videos.

 

Serves 4 persons

Ingredients

2 pieces 1½ cm thick Wagyu Steaks (or any good premium steaks)

Salt and white pepper

1-2 cloves garlic

1 tablespoon sugar

2 tablespoons soy sauce

2 tablespoons cooking sake

1 tablespoon water

Oil

 

Method:

  1. Season both sides of the steak with salt and pepper. Set aside for 30 minutes.
  2. Slice the garlic as thinly as possible, then set aside.
  3. Mix sugar, soy sauce, sake, and water in a bowl. Set aside.
  4. Heat the frying pan, then add some oil.
  5. Once the oil is hot, add in the sliced garlic and cook until browned and crispy.
  6. Remove the garlic from the pan and set aside.
  7. Add the steaks to the same pan and cook for about 1 minute on each side.
  8. Transfer the steaks to a plate and let it rest.
  9. Meanwhile, add the sauce mixture into the pan and bring it to a boil. Approximately a minute.
  10. Transfer the sauce into a sauce dish.
  11. Slice the steaks into pieces and garnish them with the garlic slices. Serve immediately with the dipping sauce.

 

Mummy’s Kitchen Note:

  1. This recipe is adapted from Japanese Cooking 101