Veggies I want in yong Tau foo:
Bittergourd (but make it not bitter)
Tofu
Tempeh
Brinjal
Red chilli
Lotus root
Bittergourd (but make it not bitter)
Tofu
Tempeh
Brinjal
Red chilli
Lotus root
❤1
Forwarded from eep
Orh Nee
Peeled steamed yam 1kg
Sugar 100g
Coconut milk 200ml
Whole milk (just enough to make the mush pipable)
Tart Base
Digestive biscuits 500g
Butter 250g
Sugar 60g
Pinch of salt (to taste)
Make the tart first since ideally it needs to chill overnight.
1. Crush the digestives
2. Melt the butter and dissolve the sugar in the butter.
3. Add the melted butter slowly into the biscuits and stir until all incorporated.
4. Mold into tart shape while it's still warm.
1. Wear gloves to peel and cut the yam into 2cm cubes.
2. Steam for 30 mins or until it falls apart with a chop stick poke.
3. Process it with a ricer. If you don't have one you need to mash it. After that pass the mush into a fine sieve to take out the big fibres.
4. Dissolve the sugar into the coconut milk to make a syrup.
5. Add the sweetened coconut milk into the yam mash. Add whole milk to thin it until it's pipable.
6. Pipe the orh nee into the tart base and serve with more coconut milk.
This is the less sweet and healthier version. The OG grandma version requires condensed milk, lard and fried shallots.
Peeled steamed yam 1kg
Sugar 100g
Coconut milk 200ml
Whole milk (just enough to make the mush pipable)
Tart Base
Digestive biscuits 500g
Butter 250g
Sugar 60g
Pinch of salt (to taste)
Make the tart first since ideally it needs to chill overnight.
1. Crush the digestives
2. Melt the butter and dissolve the sugar in the butter.
3. Add the melted butter slowly into the biscuits and stir until all incorporated.
4. Mold into tart shape while it's still warm.
1. Wear gloves to peel and cut the yam into 2cm cubes.
2. Steam for 30 mins or until it falls apart with a chop stick poke.
3. Process it with a ricer. If you don't have one you need to mash it. After that pass the mush into a fine sieve to take out the big fibres.
4. Dissolve the sugar into the coconut milk to make a syrup.
5. Add the sweetened coconut milk into the yam mash. Add whole milk to thin it until it's pipable.
6. Pipe the orh nee into the tart base and serve with more coconut milk.
This is the less sweet and healthier version. The OG grandma version requires condensed milk, lard and fried shallots.
Winter melon chicken
https://www.instagram.com/reel/DSejUEhEe4I/?igsh=cDNpdTgwZ2s1dDVs
https://www.instagram.com/reel/DSejUEhEe4I/?igsh=cDNpdTgwZ2s1dDVs
Instagram
@dietitianjoey
Steam & Glow
Winter Melon Steamed Chicken 🍲
Winter melon is one of those ingredients that looks simple but does a lot quietly.
It’s naturally high in water, light on the stomach, and often used in Chinese home cooking when the body needs something gentle.…
Winter Melon Steamed Chicken 🍲
Winter melon is one of those ingredients that looks simple but does a lot quietly.
It’s naturally high in water, light on the stomach, and often used in Chinese home cooking when the body needs something gentle.…
🥰1
Malcolm lee recipes:
Rendang:
https://guide.michelin.com/sg/en/article/dining-in/recipe-candlenut-beef-rendang
Chicken curry:
https://www.latimes.com/recipe/chef-malcolm-lee-chicken-curry-recipe-candlenut-singapore
Chap chye:
https://www.womensweekly.com.sg/food/chap-chye
White curry:
https://www.jamesmartinchef.co.uk/recipes/malcolm-lees-yeye-curry-chicken/
Babi pongteh:
https://www.todayonline.com/lifestyle/chef-malcolm-lee-michelin-starred-peranakan-restaurant-candlenut-shares-easy-make-babi
Rendang:
https://guide.michelin.com/sg/en/article/dining-in/recipe-candlenut-beef-rendang
Chicken curry:
https://www.latimes.com/recipe/chef-malcolm-lee-chicken-curry-recipe-candlenut-singapore
Chap chye:
https://www.womensweekly.com.sg/food/chap-chye
White curry:
https://www.jamesmartinchef.co.uk/recipes/malcolm-lees-yeye-curry-chicken/
Babi pongteh:
https://www.todayonline.com/lifestyle/chef-malcolm-lee-michelin-starred-peranakan-restaurant-candlenut-shares-easy-make-babi
MICHELIN Guide
Recipe: Candlenut’s Make-Ahead Beef Rendang
A family recipe and a signature at one MICHELIN star Candlenut, Malcolm Lee’s make-ahead beef rendang freezes well and tastes even better overnight.