Diet & Nutrition by Peg's Cottage

  The recipe of this Chinese Chives Pocket Pie is only for the outer crust, as for the filling, I did not really measure; however, below are the ingredients for the filling: Minced meat Chinese chives Roasted pork Dried Shrimp Salt Pepper Sesame oil Fish sauce Note: By sharing our experiences in baking and cooking, we could improve further the recipe. Hence  I  would  appreciate if you could kindly link back your baking or cooking experiences to my blog for sharing and further improvement.

Ingredients : Marinate : 150 g chicken meat 1⁄2 tbsp soy sauce 2 1⁄2 tbsp corn flour 200 ml oil Marmite Mixture: 1 tbsp water 1⁄2 tbsp marmite 5 tsp honey 1⁄2 tbsp shaoxing wine Method: 1. Marinate chicken overnight; 2. Fried chicken with baked chicken mode. 3. Mix marmite mixture which suit your taste, can add more marmite if acquire. 4. Baked mode marmite mixture until thicken. 5. Coat fried chicken with marmite mixture. Note: By sharing our experiences in baking and cooking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking or cooking experiences to my blog for sharing and further improvement.

Ingredients: 1 chicken breast cut into cubes Batter for frying 1 egg white 1/2 cup all-purpose flour sifted 1/4 cup cornstarch 1/2 teaspoon baking powder 1/3 cup water ice cold 1 tablespoon cooking oil Pinch of salt Orange Sauce: 1/4 cup orange juice 1/2 teaspoon orange zest 3 tablespoons of water 1 teaspoon of vegetarian mushroom powder 1 tablespoon soy sauce 2 tablespoons sugar 1 tablespoon of Vietnamese sour sauce 1 teaspoon corn starch Pinch of salt Method: Cut chicken breast into cubes. Mix the batter for frying, then dip the chicken cubes in the batter. Place in the airfryer @ 200 C for about 20 minutes or golden brown. Place 1 tablespoon of oil in your pan. Add garlic. Saute garlic until fragrant.  Add in orange sauce, then cook until it has caramelized (not too watery), then add the fried chicken cubes in. Stir until well combine. Sprinkle some sesame seeds. Serve with steamed rice. Note: By sharing our experience...

Cover pan with foil  Ingredients : 6 eggs 1/8 tsp salt 1/4 tsp cornflour 400ml (unsweetened) homemade soya milk Method : Break eggs into a mixing bowl & beat thoroughly with a balloon whisk. Once the eggs are well-beaten, slowly add in soya milk whilst continually mixing. Add in salt & cornflour. Whisk till everything is well-combined. Pour the mixture through a strainer/sieve into another bowl to remove any lumps & thick bits. Then pour the mixture through a strainer/sieve again into baking pan. Cover with foil & secure tightly around the sides. Add in 2 cups water into PPC pot & put in steaming rack. Put baking pan onto the steaming rack. Set PPC @ Steam Mode & valve @ SEAL. Remove baking pan from pot & remove foil swiftly to avoid water vapour dropping back onto the tofu. Allow the tofu to cool completely in the pan to room temperature before cutting it. Alternatively can opt to place the baking pan in the fridge to spee...

Ingredients： 2 Flower Mushroom 1 Lap Cheong 3 pieces of Chicken Breast (Marinate with Chinese Cooking Wine for about 2 hours in the fridge) 1 cup of Glutinous Rice 2/3 Cup of Water 1 teaspoon of Oyster Sauce 1 teaspoon of Dark Soy Sauce 1 teaspoon of Sesame Oil 1/2 teaspoon of Vegetarian Mushroom Powder. Method: Saute flower mushroom, lap cheong, chicken breast with PPC baked fish mode. Ratio of glutinous rice and water is 1:1. Hence, for this recipe, we are using 1 cup of rice + 2/3 cup water and 1 teaspoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of vegetarian mushroom powder. I am using PPC for my rice, Steamed mode for 13 minutes. Valve sealed. Natural Release. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: Some Chicken Cubes Peeled Fresh Ginger 2 Glove of Garlics Marinade: 1 tablespoon Cornstarch 2 teaspoons Soy Sauce 1 tablespoon Chinese Shaoxing Rice Wine 1 teaspoon oil Sauce: 1 1/2 tablespoon soy sauce 1 teaspoon dark soy sauce 1 teaspoon sugar 1/4 teaspoon Chinese black vinegar 2 tablespoons water 1 teaspoon cornstarch Method: Cut the chicken into small cubes and marinate with the above "Marinade Sauce" for about 2 hours. Mix the sauce ingredients in a small bowl and set aside. Add some oil, cooked the chicken cubes until the chicken has cooked about 70%. Take the chicken out. Add oil again, fried garlic and ginger until fragrance. Add (3) in the wok. Finally add the sauce in the wok and cook until the sauce has almost absorb to the chicken cubes. Serve hot with steamed rice. Recipe Credited to: Rasa Malaysia Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back y...

Ingredients and Method: Prepare 5 - 6 slices of boneless and skinless chicken breast, cut into cubes. Then marinate it with 1 tablespoon of Shao Xing Wine for about 1 hours. Mix 4 tablespoons of all purpose flour, 4 tablespoons of corn starch, 1/2 cup of water and 1/2 teaspoon of baking powder for the batter to fried the chicken breast. Mix the below ingredients in a bowl for the sweet and sour sauce . 2 tablespoons ketchup 1 teaspoon of Vietnamese Lemon Sauce 1/2 teaspoon oyster sauce 1 tablespoon sugar 3 tablespoons water 1/2 teaspoon corn starch Some white pepper powder Step 1: Heat oil. Dip the chicken breast in the batter and fried the chicken breast. Step 2: Saute some garlic, add the fried chicken breast. Pour the sweet and Sour Sauce for about 3 minutes. Step 3: Serve while hot. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sh...

Ingredients: 300 gram of Lean Meat Sauce to Marinate 3 tbsp of Sugar 2 tbsp of Soy Sauce 1 tbsp of Dark Soy Sauce Method: Marinate the meat for at least 4 hours or overnight. Most of the people are using pork belly. However, my family prefer lean meat, hence, i am cooking using lean meat. The best part for homemade is we can cook with our own preference. Place your marinated meat in your PPC, select porridge mode and cook for 13 minutes. Valve Sealed. Then release manually. Select again baked fish mode, pour balance of the marina sauce in your PPC and cook until your desire softness. Top the meat by sprinkle some sesame seeds for extra fragrance. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients for Noodles: 250 gram Plain Flour 140 gram Cold Water Pinch of Salt Ingredients for Dry Noodles: Home Made Noodles 2 Tablespoon of Olive Oil 1/2 Big Onion - sliced 5 Cloves of Garlic - Cut Into Small Pieces 1 boneless chicken thighs Chinese Cabagges Fish Balls 3 Tablespoon of Dark Soy Sauce 2 Tablespoon of Light Soy Sauce 1 Tablespoon of Oyster Sauce 1 teaspoon of Pepper 1 + 1/2 teaspoon of Corn Starch 1 cup of water Pinch of Vegetarian Mushroom Powder (Optional) Method: 1. Boiled fish balls, set aside. 2. Boiled noodles, set aside. 3. Heat pan with oil, add onion and garlic. 4. Add chicken thighs which already cut into bite sizes. 5. Add Fish balls, then Chinese cabbages 6. Mix all the sauces into 1 cup of water mix well. Pour into your pan. 7. Add homemade noodles. 8. Let it simmer for about 30 second. 9. Serve while hot. ** I will improve my noodles the next round, as noodles were stick together after it sits at th...

Ingredients: 300 gram of Rice Vermicelli 3 tablespoon of Dark Soy Sauce 2 tablespoon of Oyster Sauce 2 tablespoon of Light Soy Sauce 1 tablespoon of Sesame Oil Some Beansprout Chinese sausages 3 eggs (To fried in Advance - Optional) 1 tablespoon of Cooking Oil Some garlics ** Recipe adapted from Master Kenneth Goh. Method: 1. To soak the rice vermicelli in the mixture of dark soy sauce + oyster sauce + light soy sauce + sesame oil. Add water until the water is enough to cover the rice Vermicelli. 2. Let it marinate for about 20 minutes. 3. Heat oil and fried garlics,  drain the Rice Vermicelli and fried. (Please keep the sauce water). 4. Add the sauce water bit by bit, until it comes to your prefer texture. 5. Add Chinese sausages. 6. Add bean sprouts. 7. Cook for another 2 minutes. 8. Top with some fried eggs. (Optional) 8. Serve while hot as breakfast, lunch or dinner. Note: By sharing our experiences in baking, we could improve further the recipe....

Ingredients: For Fillings: 300 gram of Mince Meat 5 Big Prawns (Cut Into Small Pieces) - Optional 1 teaspoon of Corn Starch 1 teaspoon of Light Soy Sauce 1 teaspoon of Chinese Cooking Wine 1 teaspoon of Sesame Oil 1/2 teaspoon of white pepper Few Chinese Flower Mushroom Some Vegetarian Mushroom Powder Pinch of Salt Skin: 250 gram of Plain Flour 140 gram of Cold Water Pinch of Salt Method: Mix all the fillings from the ingredients in a Big Bowl. As for the skin, mix flour and salt with water, please add water bit by bit until it form a dough. Rest the dough for about 20 minutes. Roll the skin until thin layer. Wrap fillings in your wantan/ dumpling's skin. (Any of your desire shape) Steam in steamer for 8-10 minutes. ( I use Electric Steamer) If cannot finish at one go, can keep in the freezer and re-heat the next day. My Kids Love This. Note: By sharing our experiences in baking, we could improve further the recipe. H...

Ingredients: 224 gram of mince meat some carrots 2 gloves of garlic 2 gloves of  shallots 3 Chinese  mushroom 5 cream crackers (Smashed by using rolling pin) - can reduce to 3 cream crackers  Seasoning: 1 tsp of soy sauce 1 tsp of oyster sauce 1 tsp of sesame oil 1 tsp of mushroom powder 1 tbsp of Shao Xing cooking wine 1 tbsp of corn starch 1/4 tsp of salt some peppers Method:  1. Mixed all the above ingredients into a small balls. 2. Place in the air fryer at 185 C for about 15 minutes.  Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Method: 1. Cut dried shrimp, Chinese mushroom and shallots into small tiny pieces. 2. Then fried with 1 tablespoon of Olive Oil. 3. Cut white radish into BIG cubes, and put in the blender together with the 500ml of water. 4. Drained out the blended radish and keep the 500ml of water. At this stage, you will have more than 500 ml of water, is ok, just discard the excess water. 5. Then drained out the water from the radish using a clean white cloth. ( I missed out this part, hence the inner part of my radish cake is a bit wet, but it is ok after the next day. will try again next attempt) 6. Mixed all the seasoning into the 500 ml of water. Then boiled together with dried shrimp, Chinese mushroom and shallots. 7. Add in the radish, and pour into a 20cm baking pan. Pressure Cooker: 1. Place a cloth in the pressure cooker. 2. Then place the steamer rack. 3. Place baking pan on top the steamer rack. 4. Add in 4 cups of water. 5. Use STEAM MODE and KEEP PRESSURE TIM...

Ingredients: 1 cup of glutinous rice 1 cup of water 1 Chinese Sausages 6 small Chinese Mushroom Some dried shrimps Some fried scallops 2 gloves of garlics 1 tablespoon of dark soy sauce 1 tablespoon of oyster sauce Method: 1. Use bake mode to fried garlic until fragrance, followed by dried shrimps and dried scallops; then add Chinese sausage and mushrooms. Sauté with dark soy sauce and oyster sauce. 2. Add glutinous rice and 1 cup of water. 3. Then use steam mode for 20 minutes. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

** PPC = PHILIPS PRESSURE COOKER Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

** PPC = PHILIPS PRESSURE COOKER Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog or  https://www.facebook.com/pegscottage/  for sharing and further improvement.