Ham and Cheese Bun  

Posted by: Margie's Corner in

Ham and Cheese Bun


Ingredients A

500 gr high protein flour
10gr instant yeast

Ingredients B

60gr castor sugar
7.5 gr salt
25 gr milk powder
50 gr eggs
250 gr water

Ingredients C

75 gr butter


Mozzarella cheese
Chedar Cheese


Egg wash


1. To mix: combine ingredients (A), add ingredients (B), blend until it clings together.
Add in ingredient (C) and continue mixing until a smooth and elastic dough is formed.
2. Basic Proofing : Let the dough rest in a warm place.
proof for 40 mins until its size doubled.
3. Divide and Mould: Divide dough into 50 gr each portion, roll into round.
4. Intermediate Proofing : Rest for 10 mins.
5. Filling : cut the ham and prepare the shreded cheese.
6. Shapping : flatten each dough to expel air, roll out slightly into a sausage shape, then cut into 4 pcs. roll forward , wrap in the filling and place in a tray.
7. Final proof : Let them rise for 40-50 mins, glaze with egg wash before put it into oven
8. Baking : Bake in preheated oven at 180 degre for 12-15 mins until golden brown

Claypot Chicken Rice  

Posted by: Margie's Corner in ,

Traditionally, claypot rice is one pot rice meal as in this recipe; rice is baked with simple and economical ingredients. The crispy party of the rice at the bottom of the claypot is what is savored most.

3 boneless chicken thighs, cut into bite size
1 Lap Cheong ( chinese sausage) cut into thick slice diagonally
2 tbsp dark soy sauce
1 tbsp ginger, minced
1 tbsp cooking wine
1 tbsp sugar
1/2 tbsp sesame oil
1/2 tbsp corn starch
1/2 cup scallions, sliced and 2 extra stalks for garnish, chopped
3 cups long grain rice, washed until water is clear than drained
6-7 cups chicken stock
1 tsp salt
1 tbsp oil
salt and pepper

To prepare

1. in a bowl, combine chicken and lap cheong with dark soy sauce, ginger, sugar, sesame oil , cornstarch and scallions
2. Marinate, refrigerated for at least 30 mins
3. in the pan, stir fry the chicken until it's medium cooked. put aside
3. In a pan add peanut oil, rice and salt, gradually bring to high heat, saute the rice until the rice becomes quite translucent.
4. Move the rice into the claypot ,  Add chicken stock, up to 11/2 inch above the level of the rice and season with salt and pepper.
 5. Gradually bring to boil then reduce heat to simmer until the stock has evaporated to the rice level.
6. Add the already  marinated chicken and sausage, stir well into the rice, cover the claypot
and cook for about 10-15 mins.
( you can put it into the oven for additional 10 mins in 60 degree)
7. Garnish with chopped scallions, and serve with soy sauce and chopped chilli.

Loh Mee  

Posted by: Margie's Corner in ,

Singapore Hawker Food by Jimmy Chua

I bought this singapore Hawker Food last year, but didn't have opportunity to try the recipes in it.
when I look through the book the other day, I was drooling when I saw this Loh Mee picture in the book, and then decided to try it. It turn out just what we're expected.
the Loh Mee soup was really nice and tasty.
Will try other recipes in the book again later....


Flat egg Noodles( I used Hokkien Noodles)
Bean Sprouts
Braised Pork
Boiled Egg
Cooked Prawns
Fried Fish Fillet
Chopped garlic
Dried fried Sliced Shallots
Black vinegar

*the amount depends on personal taste

Braised Pork and Braising Sauce

500 gr Pork Belly
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp cornflour.

600 ml water
2 tbsps dark soy sauce
1 tbsp light soy sauce
1 tbsp shaoxing wine
1 tsp salt
1 tsp sugar

5 cloves garlic
2 sectioned white part of spring onion
1 star aniseed
1 pack mixed spices

Prawn Stock
600 gr medium prawns
600 ml water

Crispy Fish Fillet
300 gr fish fillet ( cut into chunks)
Tapioca Flour

Fish Fillet seasoning
1/2 tsp salt
1/2 tsp sesame oil
1/4 tsp sugar
pinch of pepper

200 gr self raising flour
50 gr caltrop starch
1 egg
5 tbsp cooking oil
250 ml water

Loh Mee Stock
600 ml marinade sauce
600 ml prawn stock
600 ml water
2 tbsp sugar
2 tsp five spice powder
1 tbsp chopped garlic

Egg Mixture
3 eggs(mixed with 3 tbsps of water)

Thickening Glaze
150 gr tapioca starch
250 ml water

Braised Pork and Marinade Sauce

1. cut pork into 2" strips. season with light soy sauce, dark soy sauce and cornflour
fry for a while
2. Bring the (B) Ingredients to the boil. Add (C) ingredients and pork.
Boil over high heat for 5 mins.Turn to low heat and boil for 1 to 11/2 hours
3. Remove the cooked pork and cut into slices
4. strain sauce and save it as marinade for later use

Prawn Stock
1. poach the prawns in boiling water. Shell
2. Cook the prawn shells in the water used for poaching prawns over low heat for 30 mins.
strain the stock

Crispy  Fish Fillet
1. Add Tapioca Flour to fish fillet. Leave it for a while. Then rinse under the running tap. Drain. Add seasoning and leave it for a while.
2. Sift the self raising flour, tapioca starch and salt together. Add beaten egg. Mix well. Stir in water add cooking oil and stir well till smooth.
3. Dip the fillet into the smooth paste. Deep fry until golden brown.

Loh Mee Stock
1. Stir fry chopped garlic in oil till fragrant. Add five-spice powder, water, marinade sauce and prawn stock. bring to the boil, add salt and sugar.
2. Stir in beaten egg mixture vigorously. Add thickening glaze and stir well.

To Serve
1. cook the flat egg noodles and bean sprouts in water. Put them in a big bowl. Add Braised pork,boiled egg, prawns and fish fillet.
2. Add Loh mee stock, deep freid shallot , chopped garlic and black vinegar.