All posts filed under: Recipe

Recipe: Spaghetti Cake with Spinach, Cheese and Tomatoes

I was supposed to prepare a carbs dish for a birthday celebration and it was mind–boggling, especially when the accompanying dishes ordered by my friends were signature dishes from cafés/restaurants. I wanted something special so I thought what could be better than making a cake (a Spaghetti cake) for this special occasion!! Everyone was of course very curious when I mentioned that I would be preparing a Spaghetti cake as no one had tasted it before. It was basically like Spaghetti Carbonara in a cake form with a crunchy top. I was very delighted that the cake was very well received that night. I hope you are curious and will start baking one for yourself soon!! 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 …

Recipe: Braised Fish Head with Bitter Gourd – 苦瓜鱼头

Bitter gourd might not be a favourite of many due to the bitterness of this gourd. I used to shun it till I found out how much nutrients it contains; and it is also low in calories!! However, if you are already a bitter gourd lover, then you are in for a treat!! First, the fish is fried to seal in the juiciness of the meat. Then it is braised with loads of garlic, ginger, red onions and black fermented bean sauce, and lastly topped with spring onions and red chillies. I always had the notion that cooking this dish is very difficult, but once I changed my mindset and attempted it, I overcomed my own fear. At this point, I won’t say is an “easy peasy” dish but a manageable dish to conquer if you want to. I can only describe this dish by simply saying it in Chinese, “HAO CHI”! (好吃!); which means tasty or palatable. I hope you like this dish as much as we do! Give us some comments or feedback …

Recipe: Salted Egg Yolk Chicken (牛油黃金鸡)

The reaction I had from my daughter was, “Yeah!!” when I mentioned that I will be cooking the salted egg yolk chicken. Salted Egg Yolk is amazing on chicken, squid or prawns, and oh yes, crabs!! I have decided to prepare this dish in a healthier way, by eliminating the step of deep frying the chicken with a batter. The dish turned out to be amazingly delicious and rich in taste; it is coated with this creamy sauce, mixed with curry leaves, and chopped chilli of course!! I am very fortunate to be able to buy just the salted egg yolk on its own from the market near where I live. If you can’t get hold of the yolk, just buy salted eggs and separate the yolk from the white. Don’t discard the white, you can add them and some lean meat into porridge the following day to make another meal. We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either …

Recipe: Laksa Roast Pork (Siu Yok) – “No Poking” Method

Never heard of Laksa Roast Pork right? I don’t think anyone has ever thought of a dish like this before. Hahaha. If you like our popular Hassle-Free Roast Pork (Siu Yok) (with perfect crackling!!!) recipe… Hmmm….  you may love this more!!! 🙂 Thanks to Singapore Home Cooks and Dancing Chef for the collaboration with Mummy’s Kitchen.  This collaboration has given us a challenging opportunity to create a traditional dish with a twist.  This one of its kind dish made its way to our dining table a few nights ago (17 July 2017) and I hope that it will make it to your table soon!!  My family felt that this was more flavourful (no need for a chilli sauce to go with it) compared to the traditional Roast Pork and rest assured that the crunch is not compromised!! We certainly hope that for anyone who recreate this dish in their home or eatery will credit this dish back to Mummy’s Kitchen at Beyond Norm Blog. If you like this recipe, be generous and give us some …

Laksa Crispy Fried Chicken Wings with Laksa Dipping Sauce

What do you usually do with laksa paste? A bowl of yummy Laksa!! However, when Singapore Home Cooks approached a group of us to take up the campaign of using Dancing Chef’s Laksa paste to cook other creative dishes apart from Laksa, Mummy’s Kitchen was one of those who were honoured to do so. I wanted a dish that will bring out the original flavour of the paste without tampering with it too much. As chicken is kind of bland, a strong paste like this will blend in very well. I am so proud to present to you our Mummy’s Kitchen Crispy Fried Chicken with Laksa dipping sauce, born on 15 July 2017! The Laksa sauce on the Laksa Crispy Fried Chicken Wings just round up the dish so well! Hope you enjoy this dish and I humbly request that you make mention of Mummy’s Kitchen @BeyondNorm if you ever recreate this dish in your kitchen and post it online. If you like this recipe, be generous and give us some feedback/comments via our blog. …

Recipe: Steamed Glutinous Rice (Lor Mai Fan/糯米飯)

Steamed glutinous rice or Lor Mai Fan (in Cantonese) is an easy to prepare, traditional dish. This dish is often sold in ‘dim sum’ restaurants across Asia. It is also a common sight in Malaysia where this flavourful dish is sold in small disposable aluminium bowls, steaming in huge steaming cabinets together with different kinds of Chinese buns and fried fish balls. Personally, I love to line my steaming tray with bamboo leaves and then topping the bamboo leaves on the tray of rice before steaming. This creates a special aromatic flavour to this dish. If you like something fancy, you can also use bamboo leaves to wrap them in small packages before steaming them. The bonus for this is the extra packages can be stored in the freezer for future consumption.  The fragrance which exudes from the bamboo leaves is just amazing!!! Just thinking about it makes me hungry now……. 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 …

Recipe: Braised Teochew Spicy Stingray

As I was browsing through the different kinds of seafood in the wet market, I was considering what dishes I would be preparing for my family that evening. Interestingly, what caught my eyes was right at the end of the seafood stall: a tray of stingray which looked so fresh and inviting. I immediately decided there and then that I will cook this Teochew Spicy Stingray dish instead of the Sambal Stingray on Banana Leaf. Indeed, this dish brought back a lot of my childhood memories… I can vividly remember that my mum will cook this dish, as well as other dishes, to go with our Teochew plain porridge. This dish is also common in stalls where they sell Teochew Porridge. While cooking the dish, the aroma was very irresistible and I kept telling my daughter, it was like what “Ma Ma” used to cook. Oops, so nostalgic!! Cooking for my family is interesting… My daughter’s spiciness tolerance level is low while my son’s level is high, so I need to do a balancing act …