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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.

 

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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!

Recipe: Sardine with Egg Rice Bowl (Iwashi To Tamagodonburi)

Donburi is a Japanese “rice bowl dish” consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. The wonderful part of cooking donburi is you can choose whatever ingredients you or your family like to make a wholesome meal.

We might not think much about what a can of sardine can do for a meal, but it can be used to make a delicious and nutritious rice bowl. I decided to use Calrose rice as they naturally contain less fat and no cholesterol (as stated on the packaging of rice). I love selecting the healthier choice for my family, and I am sure our readers are the same.

Don’t’ hesitate to try this recipe as it is easy and simple meal.  Dinner can be served within no time.

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.

 

Serve 2 persons

Ingredients:

1 cup Calrose rice

2 cans of Ayam Brand sardines in extra virgin olive oil

1 stalk of spring onions/scallions, chopped

2 tablespoons white sesame seeds, toasted

2 sheets seaweed/nori

2 eggs, beaten

1 packet Shimeji/Shitake mushrooms

 

Sauce:

¼ cup kombu dashi/water

½ tablespoon mirin

1½ tablespoons soy sauce

3g katasuobushi/dried bonito flakes

 

Method:#

  1. Wash the rice, then cook it in a rice cooker according to the packet instructions.

 

Make the sauce:

  1. Combine the dashi/water, mirin, and soy sauce in a small saucepan, and bring it to a boil.
  2. Turn off the heat, then add in the dried bonito flakes.
  3. After a minute or so, strain the sauce and set aside.

 

While waiting for the flavour of the dried bonito flakes to be infused into the sauce;

  1. Cut the spring onions/scallions into thin slices. Then set aside.
  2. In a small frying pan, toast the white sesame seeds, without oil, till fragrant but not burnt. Then set aside.
  3. Tear the seaweed/nori into small pieces, then set aside.
  4. Place eggs into two separate bowls. Beat well and set aside.
  5. Depending on which mushrooms you are using, prepare the mushrooms:
    • Cut the base of shimeji mushrooms and separate with hands, then set aside.
    • Remove the stems from the shiitake mushrooms and cut into thin slices. Set aside.
  1. Next, in a small frying pan, pour 3 tablespoons of the above sauce, then add in the mushrooms.
  2. Sauté the mushrooms for a minute. Remove from pan and set aside.
  3. Using the same pan, empty a can of sardines with some of the oil.
  4. Pan fry the sardines on both sides for a minute or two.
  5. Add some sauce into the egg and pour on the sardine. When the egg is half cooked, remove the pan from the heat.
  6. To serve, top the rice with mushrooms, then slide the sardine and eggs into the rice bowl. Pour some sauce over it, sprinkle lavishly with the chopped scallion, seaweeds, and toasted sesame seeds.

 

Note:

  1. I have made this recipe with two different eggs. Let me know if you are interested in an Onsen Tamago recipe.

Recipe: Olive Fried Rice (橄榄菜炒饭)

I was trying to recall the time that I first tasted and saw this Teochew Olive Fried Rice… Yes, yes, it was Soup Restaurant! My mum loves this dish and my sister will order this dish when we have lunch.  Although I am a Teochew, I was never a fan of this black olive till I tasted and saw the way it was being used in the fried rice. Be careful, this ingredient will make your fried rice irresistible!

Fried rice is always one of my favourites. It is a quick and easy way to prepare a delicious meal for the family and satisfy the tummies without any fuss. The type of ingredients that you want to add into your fried rice is up to your whim and fancy. However, the basic ingredients stay, that is overnight rice, and eggs. Get ready to turn on the heat and let your stir frying begin….

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 (@therealbeyondnorm) and YouTube (@beyondnormeats) to get the latest updates and videos.

 

Serves 4 persons

Ingredients:

2 cups of cooked rice (refrigerated overnight)

200g bacon/minced pork/minced chicken

5 cloves of garlic, minced

5 shallots, finely chopped

3 to 4 heaped tablespoons of Black Olive Vegetable (drain the oil and remove seeds if any)

2 large eggs, beaten

2 tablespoons cooking oil

 

Seasoning:

1 to 1½ teaspoons fish sauce to taste

Dashes of white pepper

 

Garnishing:

Chopped spring onions

Chilli Belacan (homemade), optional

 

Method:

  1. Add bacon to a wok. Stir and cook until golden and the fat is rendered. Dish out and set aside.
  2. Heat about 2 tbsp of oil in the wok.
  3. Fry the garlic and shallots.
  4. If you are using minced meat instead of bacon, add in and fry till fragrant.
  5. Add in 2 tablespoons of the black olive vegetables.
  6. Next, add in the beaten eggs. Let it sit, without stirring, for about 10 seconds.
  7. Then stir with a wooden spoon.
  8. When the egg is almost cooked, pour in the rice and give it a few quick stirs to mix well.
  9. Add in some fish sauce and some pepper to taste.
  10. At this juncture, add in the bacon, and if you like, more black olive vegetables.
  11. Continue to fry until everything is well combined and the rice is of an even colour.
  12. Dish out the fried rice and garnish it with some spring onions. Serve immediately.

 

Recipe: Indonesian Prawn Curry (印尼咖喱虾)

Don’t be deceived by its name, this Indonesian Prawn Curry 印尼咖喱虾 does not refer to the origin of the seafood but rather the taste. This is a very popular dish in Malaysia and during our recent visit to Ipoh, Perak, I got to try this dish for the first time.  It tasted amazing and what I liked about this curry is I believed the restaurant used soya bean milk instead of coconut milk.  In my opinion, this is a much healthier dish.

As I am always on a lookout for new dishes to share with our readers, this was definitely one of the dishes that I could not wait to recreate in my kitchen.

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.

 

Ingredients:

600g prawns, with shells on and legs trimmed.

5 shallots, chopped

4 garlic, minced

1-inch ginger, minced

1 tablespoon dried prawns, soaked and minced

3 tablespoons meat curry powder

½ inch of belacan, toasted, chopped into smaller pieces

2 stalks of lemongrass, white part only, bruised

3 stalks of curry leaves, leaves stripped from stalks.

2 to 3 cups of soya bean milk

Some salt

Fish sauce to taste

Sugar, to taste (optional)

Some cooking oil

 

Method:

  1. Marinate the prepared prawns with 2 tablespoons of curry powder and ½ tablespoon of salt.
  2. Heat wok or claypot with 3 tablespoons of oil.
  3. Add in shallots, garlic, ginger and lemongrass. Fry till fragrant.
  4. Next, add in the dried prawns and belacan and fry for a minute.
  5. Add in 1 tablespoon of curry powder and half the curry leaves. Then fry for another 2 minutes.
  6. Add in the prawns and give it a few quick stirs.
  7. Add in ½ cup of chicken stock and turn the heat up. Bring it to a fast boil and simmer for 5 minutes.
  8. Add 2 cups of the soya bean milk and turn up the heat to bring to a fast boil. Then lower the heat and let it simmer for 5 minutes. Half way through the cooking process, you may add more soya bean milk if necessary.
  9. Once the prawns are cooked through, add in the rest of the curry leaves and give it a quick stir.
  10. Turn off the heat and serve immediately.

Recipe: Steamed Meat Patty with Salted Egg (咸蛋蒸肉饼)

There are many reasons why I love to use the steaming method for dishes.  Firstly, all I need to do is prepare the dish and place it in the steamer and allow it to cook and it requires little attention from me (except when I am steaming dishes which require an hour or more and need to top up water when necessary). Secondly, it preserves up to 50% more nutrients in the food and doesn’t require any fats when cooking. It is ideal for those who are watching their calorie and fat intake.  Thirdly, the cleaning up is a breeze as there is no oily mess or loads of pots and pans to wash up.

We are fortunate to have many quick, easy, and tasty steamed dishes in our Chinese cuisine and one of them is this popular Steamed Meat Patty with Salted Eggs. There was a time when I cooked a small portion, so I steamed the pork patty over my rice cooker while cooking the rice. It’s so convenient, and it saves time and gas too. Hmmm… maybe this is another reason to steam dishes. (Hahaha)

This dish might look like a plain Jane, but when you savour it, you will taste the juicy meat which is complimented by the salted egg white and the delectable egg yolk. This is truly what I call a taste of home.

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

450g minced pork

2 salted eggs

½ inch ginger, julienne

1½ teaspoons soy sauce

2 teaspoons cooking wine

Dashes of ground pepper

1 teaspoon sesame oil

1 teaspoon cornflour

 

Method:

  1. Separate the salted egg white from the yolk.
  2. Quarter the egg yolk and set aside
  3. Add the cornflour into the minced pork and mix well.
  4. Add the salted egg white, soy sauce, ginger, cooking wine, pepper, and sesame oil onto the pork. Mix well and leave to marinate for at least an hour.
  5. When ready to steam transfer the mixture to a steaming bowl.
  6. Distribute the quartered egg yolk on the meat.
  7. Fill a wok with enough water and bring it to a boil.
  8. Place the meat patty on the steamer and steam for around 15 to 20 minutes.
  9. Garnish with some chopped spring onions.

 

Note from Mummy’s Kitchen:

  1. If you are unsure of how much soy sauce to add in, use your pinky and dip it into your salted egg white, then taste the level of saltiness. If it is fairly salty you may want to reduce the amount of soy sauce.