Meat-a

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Contents

1. Baked Oyster Sauce Chicken with Cashew Nuts
2. Cardamom and Orange Chicken with Pomegranate Jewel Dressing
3. Char Siew Spare Ribs (Paiguat)
4. Chicken Mince
5. Curry Puffs
6. Hainanese Chicken Rice
7. Hainanese Chicken Rice
8. Lamb Meatball Penne
9. Lemon Chicken with Fried Onions
10. Minced Pork in Red Curry Sauce
11. Nam Yee Spare Ribs
12. Parmesan Crusted Chicken
13. Pork Belly and Potatoes in Caramel Sauce
14. Roast Chicken Peri Peri
15. Roast Turkey Breast with Rosemary & Garlic
16. Soya Sauce Chicken
17. Tamarind Fish Soup with Mee Hoon
18. Tumeric Chicken

Baked Oyster Sauce Chicken with Cashew Nuts

Created 2014-05-01 · Updated 2016-12-31 · Tags: chicken

Ingredients

• 500gm chicken thigh fillet cut into big chunks.
• 1 tablespoon oyster Sauce
• 2 cloves garlic, sliced
• 3 cm ginger, sliced
• 2 tablespoon black caramel sauce.
• 2 tablespoon soya sauce.
• pepper
• 1/2 cup roasted cashew nuts

Method

1. Put chicken and all the ingredients except cashew nuts into a heat proof bowl.
2. Mix well Put the bowl into a preheated oven at 180 C and bake for 45 - 60 minutes till chicken is cooked.
3. Remove from oven and scatter cashew nuts on

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Cardamom and Orange Chicken with Pomegranate Jewel Dressing

Created 2014-05-02 · Updated 2016-12-31

Ingredients

• CHICKEN

• 1 kilo gm chicken thigh fillet, cut into big pieces.
• Juice and rind of one orange.
• 7 cardamon pods, crush
• 10 black peppercorn
• 3/4 teaspoon salt
• 1 tablespoon dijon mustard
• 3 cloves garlic chopped
• 1 tablespoon dried oregano.
• 20 ml olive

• DRESSING

• Seeds from 1 pomegranate
• 50 ml red wine vinegar.
• 30 ml pomegranate molasses
• 80 ml olive oil
• 1 clove garlic chopped
• 1 large ripe tomato, finely diced.

Method

1. CHICKEN ---------------------------------------------------------- Put ingredients 3 to 8 into a mortar and pestle and pound into a paste.
2. Add in the olive oil and mix well.
3. Put the chicken and all the ingredients into a heat proof plate and bake in a preheated oven at 180 C for 45 to 60 minutes. Remove and add dressing.
4. ---------------------------------------------------------- ---------------------------------------------------------- DRESSING ---------------------------------------------------------- Mix ingredients together and pour over chicken.
5. Sprinkle some roasted almond sliver on top.
6. Serve with steamed rice.

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Char Siew Spare Ribs (Paiguat)

Created 2014-05-01 · Updated 2016-12-31 · Tags: pork

Ingredients

• 1 Piece American Pork Spare Ribs [Cut in half lengthwise and into smaller pieces}
• 3 Tablespoon Raw Sugar
• 3 Tablespoon Hoisin Sauce.
• 2 Tablespoon Black Caramel Sauce
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Ginger Powder
• 2 Tablespoon Green Ginger wine.

Method

1. Put ingredients 2 to 7 into a saucepan and stir to mix well.
2. Turn on the heat to medium.
3. Add in the spare ribs and mix well.
4. Cover pot and bring to a simmer.
5. Let it simmer at medium heat, stirring occasionally till the sauce is almost dry.
6. Add in 1 teaspoon of honey and mix it in, stirring all the time till the meat is well coated.
7. Dish it up on to a plate and serve.
8. Note:
9. You can use 1kg belly pork or pork neck instead of spare ribs.

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Chicken Mince

Created 2014-05-01 · Updated 2016-12-31 · Tags: unfinished, chicken

Ingredients

• 500gm Chicken mince
• 1 Large onion, chopped
• 2 cloves garlic, minced
• 1/2 tablespoon Thai Red curry Paste [home made]
• Juice of 1 lemon
• 1 Tablespoon sugar andSalt to taste

Method

1. Pour in 1 tablespoon oil into a saucepan and saute garlic and onion.
2. Add in the chicken and curry paste and stir fry till chicken is almost cook.
3. Add in tablespoon water if it is too dry. Cover the saucepan and let it cook for about 5 minutes.
4. Add in the lemon juice and sugar and salt Thicken with 1 teaspoon cornflour mix with tablespoon water.
5. Serve with rice or wrap with iceberg lettuce.

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Curry Puffs

Created 2014-05-02 · Updated 2016-12-31

Ingredients

• FILLING

• 1 kg Chicken Breast Fillet, cut into 1/2 cm cubes
• 4 Desire Potatoes, Peeled and cut into 1/2 cm cubes
• 1 large onion chopped
• 3 cloves garlic, minced
• 2 tablespoon meat curry powder
• 3/4 teaspoon ginger powder
• 1 Tablespoon Cornflour
• 1 Tablespoon Coriander Powder
• 1/2 teaspoon Galangal Powder
• 1/2 teaspoon Lemongrass Powder
• 1 Small Tin ( 165 ml ) coconut cream
• 1 Teaspoon salt

• OUTER PASTRY

• 300 gm plain flour ( 10 oz )
• 150 ml water ( 5 oz )
• 45 ml ( 2 1/2 oz ) Oil

• INNER PASTRY

• 180 gm plain flour ( 6 oz )
• 105 gm butter ( 3 1/2 oz )

Method

1. FILLING ---------------------------------------------------------- Mix the curry powder, coriander powder, lemongrass powder and galangal in a bowl and add in 2 tablespoon water to mix into a paste.
2. Heat about 1 tablespoon oil in the saucepan and saute the garlic and onion until onion is soft.
3. Add in the potatoes, salt and 1/2 cup water and stir.
4. Cover with a lid and cook at medium heat stirring occasionally till the potatoes are slightly tender.
5. Add in the chicken and coconut cream. Mix well and cover with the lid, stirring occasionally till the chicken is cooked and the potatoes are tender.
6. Add in 2 tablespoon water to the cornflour and mix well.
7. Pour the cornflour mixture into the chicken and stir well.
8. Dish up and let it cool.
9. When cooled, you can use ready rolled puff pastry to wrap the filling and bake in a preheated fan-forced oven at 200 C for 25 to 30 minutes. Or you can use flaky pastry to wrap the filling and deep fry in oil.
10. ---------------------------------------------------------- ---------------------------------------------------------- OUTER PASTRY ---------------------------------------------------------- Sift 300 gm flour onto the table and make a well in the middle.
11. Place water and oil in the well. Fold in flour and knead into a soft dough, as outer pastry.
12. Leave aside and cover with a kitchen towel.
13. ---------------------------------------------------------- ---------------------------------------------------------- INNER PASTRY ---------------------------------------------------------- Sift another 180 gm flour onto the table and knead with butter into a soft dough, as inner pastry. Leave aside.
14. ---------------------------------------------------------- ---------------------------------------------------------- ---------------------------------------------------------- Roll out the outer pastry into a rectangle about 1/2 cm thick.
15. Roll the inner pastry into a rectangle, about 1/2 cm smaller than the outer pastry.
16. Place the inner pastry on top of the outer pastry and roll up like a Swiss roll.
17. Cut the roll into two and roll each one into along roll.
18. Coil the pastry, and roll the coil into a long roll.
19. Repeat twice. Do the same for the other piece.
20. Cut the roll into 2 cm pieces and place the cut side facing down and roll into a flat circle.
21. Wrap a tablespoon of the filling in it. Press the edges together and seal firmly.
22. Deep fry in oil.
23. NOTE:
24. You can also wrap the fillings in Puff Pastry and bake in a preheated oven fan-forced at 200 C for 30 to 35 minutes till puffy and brown.

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Hainanese Chicken Rice

Created 2017-08-31 · Updated 2019-10-14 · Tags: chicken

Ingredients

• CHICKEN

• 1 fresh chicken about 1.8 kg ( free range or RSPCA approved )
• 2 cloves garlic, sliced
• 1 piece ginger, about 2 cm. sliced.
• 1/2 a medium size onion, sliced
• 1 teaspoon salt.
• 1 litre of water.

• CHICKEN RICE

• 2 cloves garlic, minced
• 2 cm ginger, minced.
• Half a medium size onion, chopped.
• 2 1/2 cups of rice.
• Salt to taste.
• Chicken Soup from the steamed chicken.
• One tablespoon olive oil and half tablespoon sesame oil

• CHILLI, GARLIC & GINGER SAUCE

• 2 cloves garlic, minced.
• 5 cm fresh ginger, minced
• One teaspoon chilli sauce
• Juice of half lemon
• 2 teaspoon sugar.
• one tablespoon soya sauce.
• 1/4 cup of chicken soup.

Method

1. CHICKEN ----------------------------------------------------- Pour the water into a 3 litre pot and add in the onion, garlic and ginger and bring to a boil.
2. Rub the whole chicken with the salt including the cavity.
3. Put the chicken, breast side down in a steaming pot.
4. Put the steaming pot over the pot of boiling water.
5. Steam at medium high heat for 30 minutes, turn the chicken over, breast side up and steam for another 10 minutes.
6. Remove from the pot and brush the whole chicken with a mixture of soya sauce and sesame oil.
7. Cool before chopping into pieces.
8. OR You can bring a big pot of water to a boil. The pot must be big enough to hold the chicken. Put In 3 Cloves of garlic, 5 cm fresh ginger and a medium onion cut into 8pieces. Turn the heat down to low.
9. Put the whole chicken in and cook for 10. Minutes, lift up the chicken with the thongs drain the liquid from inside the chicken. Put the chicken back in the water and let it cook uncover for another 20 minutes. Take the chicken out of the pot and brush with a mixture of soya sauce and Sesame oil. Leave to cool before chopping up to serve.
10. ----------------------------------------------------- ----------------------------------------------------- CHICKEN RICE ----------------------------------------------------- Pour the oil mixture into a saucepan and sauté the garlic , onion and ginger till slightly brown.
11. Add in the washed rice and stir till well mixed.
12. Dish the rice into the rice cooker and add the chicken soup till the soup comes up above 2 cm of the rice.
13. Cook the rice till done.
14. ----------------------------------------------------- ----------------------------------------------------- CHILLI, GARLIC & GINGER SAUCE ----------------------------------------------------- Mix all the ingredients together and use it as a dipping sauce

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Hainanese Chicken Rice

Created 2014-05-01 · Updated 2016-12-31 · Tags: chicken

Ingredients

• CHICKEN

• 1 fresh chicken about 1.8 kg ( free range or RSPCA approved )
• 2 cloves garlic, sliced
• 1 piece ginger, about 2 cm. sliced.
• 1/2 a medium size onion, sliced
• 1 teaspoon salt.
• 1 litre of water.

• CHICKEN RICE

• 2 cloves garlic, minced
• 2 cm ginger, minced.
• Half a medium size onion, chopped.
• 2 1/2 cups of rice.
• Salt to taste.
• Chicken Soup from the steamed chicken.
• One tablespoon olive oil and half tablespoon sesame oil

• CHILLI, GARLIC & GINGER SAUCE

• 2 cloves garlic, minced.
• 5 cm fresh ginger, minced
• One teaspoon chilli sauce
• Juice of half lemon
• 2 teaspoon sugar.
• one tablespoon soya sauce.
• 1/4 cup of chicken soup.

Method

1. CHICKEN ----------------------------------------------------- Pour the water into a 3 litre pot and add in the onion, garlic and ginger and bring to a boil.
2. Rub the whole chicken with the salt including the cavity.
3. Put the chicken, breast side down in a steaming pot.
4. Put the steaming pot over the pot of boiling water.
5. Steam at medium high heat for 30 minutes, turn the chicken over, breast side up and steam for another 10 minutes.
6. Remove from the pot and brush the whole chicken with a mixture of soya sauce and sesame oil.
7. Cool before chopping into pieces.
8. ----------------------------------------------------- ----------------------------------------------------- CHICKEN RICE ----------------------------------------------------- Pour the oil mixture into a saucepan and sauté the garlic , onion and ginger till slightly brown.
9. Add in the washed rice and stir till well mixed.
10. Dish the rice into the rice cooker and add the chicken soup till the soup comes up above 2 cm of the rice.
11. Cook the rice till done.
12. ----------------------------------------------------- ----------------------------------------------------- CHILLI, GARLIC & GINGER SAUCE ----------------------------------------------------- Mix all the ingredients together and use it as a dipping sauce

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Lamb Meatball Penne

Created 2014-05-02 · Updated 2016-12-31

Ingredients

• 500 gm Minced Lamb
• 1 tin Diced Tomatoes [400 gm ]
• 2 cloves garlic, chopped
• 1 onion, chopped
• Mixed Herbs
• 2 Tablespoon Ginger Wine
• 1/2 packet Penne
• 1 tsp rosemary
• 1 tsp garam masala
• 1/2 tsp baking powder
• 2 tsp cornflour

Method

1. Put the minced lamb into a mixing bowl and add in a clove chopped garlic, 1 teaspoon rosemary, 1 teaspoon garam masala and 1/2 teaspoon baking powder, salt and pepper. 2 teaspoon cornflour Mix the minced thoroughly with your hand until well combined.
2. Roll them into balls the size of a walnut. Set aside.
3. Take a 3 litre saucepan and pot in 2 tablespoon olive oil and saute the garlic and onion, until the onion is soften.
4. Pour in the diced tomatoes, mixed herbs ginger wine and 1/2 cup water.
5. Bring to a boil and add in the meatballs, cover and let it simmer for about 30 minutes till the sauce is thick and oil separates out on to the top.
6. Cook the pasta in boiling water with a teaspoon salt added to it till cook to your liking.
7. Strain and put into a serving plate and pour the sauce over it and mix.
8. Serve

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Lemon Chicken with Fried Onions

Created 2014-05-01 · Updated 2016-11-29 · Tags: chicken

Ingredients

• Directions
• CHICKEN

• Mix all the ingredients together and marinade the chicken for about 2 to 3 hours.
• Coat the chicken with corn flour and shallow fry till cooked, drain and cool.

• LEMON SAUCE

• Put all the ingredients in a small pot and bring to the boil.
• Thicken the sauce with 1 teaspoon corn flour mixed with 2 tablespoon water.

• FRIED ONION RINGS

• Dip the onion ring in the egg and then in corn flour and fry till brown.

• CHICKEN

• 1 kg Chicken Thigh Fillet
• Salt and pepper
• 1 tablespoon corn flour
• 1 tablespoon plain flour
• 1/2 tablespoon custard powder.
• 1 tablespoon ginger wine.
• 1 egg slightly beaten

• LEMON SAUCE

• Juice of 1 orange
• Juice of 1 Lemon
• 2 tablespoon Apple Cider Vinegar.
• 2 tablespoon Sugar.
• 1 cup water
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

• FRIED ONION RINGS

• 1 large onion cut into rings
• 1 egg , beaten with a pinch of salt
• Corn flour

Method

1. ----------------------------------------------------- Cut the fried chicken into bite size pieces and arrange on a plate.
2. Pour the sauce over and put the onion rings on top.

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Minced Pork in Red Curry Sauce

Created 2014-05-01 · Updated 2016-12-31 · Tags: pork

Ingredients

• 500gm Chicken Mince
• 1/2 Tablespoon red curry paste {home made ]
• Juice of 1 lemon
• 1 Tablespoon sugar
• 2 Eggs
• Salt to taste

Method

1. Mix all the ingredients together with your fingers.
2. Put into a bowl and steam for 1/2 hour till meat is cooked.
3. Serve

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Nam Yee Spare Ribs

Created 2014-05-01 · Updated 2016-12-31 · Tags: pork

Ingredients

• 1 1/2 kg meaty spare ribs cut into pieces
• 1 teaspoon sodium bicarbonate
• 3 pieces nam yee
• 1/2 teaspoon 5 spice powder
• 1 tablespoon sugar
• 6 cloves garlic minced
• 1 teaspoon ginger powder
• 2 tablespoon ginger wine
• 1 egg
• 1 tablespoon plain flour
• 3 tablespoon cornflour

Method

1. Marinade the spare ribs with the sodium bicarbonate for an hour in a glass bowl.
2. Use a fork to break up the name yee into a paste in a bowl.
3. Add in the 5 spices, sugar, garlic, ginger powder and wine.
4. Mix them well.
5. No salt is required as the nam yee is salty.
6. Pour the mixture into the meat, add the egg and mix well.
7. Add in the flour and mix well.
8. Cover with a cling wrap and refrigerate for about 3 hours.
9. Deep fry the meat.
10. Serve with some cut cucumber.

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Parmesan Crusted Chicken

Created 2018-10-21 · Updated 2018-10-21

Ingredients

• 6 Chicken Half Breast, cut into halves
• 2 Cups Breadcrumbs
• 1 1/2 Cups Grated Parmesan Cheese
• 2 Tablespoons Chopped Rosemary
• 2 Tablespoon Chopped Thyme
• 1/2 Teaspoon Salt
• 3/4 Teaspoon Garlic Powder
• 3/4 Teaspoon Ginger Powder
• 2 Tablespoon Ginger Wine.
• 1/2 Cup Melted Butter.
• Juice of half lemon

Method

1. Marinate the Chicken breast with salt and some pepper, and Garlic Powder and Ginger Powder overnight in the refrigerator.
2. Mix the breadcrumbs, cheese, Rosemary and Thyme together.
3. Mix the lemon juice and melted butter together.
4. Dip the chicken breast in the butter mixture and roll in the breadcrumbs, pressing down on the meat to make sure it is well coated, repeat until all the chicken is use up.
5. Put the crumbed meat on a lined baking tray and bake in a preheated oven at a temperature of 200 C for 25 minutes.
6. Turn the meat over and bake for another 25 minutes Serve with bechemal sauce.
7. Bechamel Sauce:
8. 2 Tablespoon Butter 2 Tablespoon Plain Flour 2 Cups Cold milk Melt the butter in a small saucepan at medium heat.
9. Add in the flour and stir for a few minutes Pour in half the milk and keep stirring until it thickens Add in the remainder milk and stir till it comes to a boil.
10. Pour it into bowl and cover with cling wrap touching the Sauce to prevent skin forming when it cools.

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Pork Belly and Potatoes in Caramel Sauce

Created 2014-05-02 · Updated 2016-11-29

Ingredients

• 4 Desiree potatoes cut into big chunks ( soak in water to prevent discolouration )
• 300 gm belly porky with skin removed (cut into thin slices )
• 3 cloves garlic, sliced
• 1/2 teaspoon salt
• 2 tablespoon black caramel sauce
• 3/4 cup water.
• 1 tablespoon olive oil

Method

1. Heat the oil in a pot and stir-fry the pork with the salt till the pork is slightly brown.
2. Add in the garlic and stir a little.
3. Add in the potatoes and and the caramel sauce and stir and mix well.
4. Add in the water and put on the cover and let it simmer at medium heat, stirring occasionally till the potatoes are soft and the sauce is thick.
5. Dish up and serve.

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Roast Chicken Peri Peri

Created 2014-05-01 · Updated 2016-12-31 · Tags: chicken

Ingredients

• One 2kg Chicken
• 2 Tablespoons Nandos Peri-Peri Portuguese Marinade
• 2 Cloves Garlic, minced
• Juice of half a Lemon.
• Half teaspoon salt
• 2 Teaspoon Sugar

Method

1. Put the Peri-Peri Marinade into a bowl together with the garlic, lemon juice, salt and sugar and mix well.
2. Loosen the skin of the chicken with your hand and rub the marinade on the meat under the skin.
3. Put the chicken in a plastic container and let it marinade for 3 hours or overnight in the fridge.
4. Remove from the fridge and put the chicken in a roasting pan and roast it in a preheated oven at 180 C for 1 hour and 15 minutes.

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Roast Turkey Breast with Rosemary & Garlic

Created 2014-05-01 · Updated 2016-12-31 · Tags: turkey

Ingredients

• One Whole Turkey Breast
• 6 Sprigs Rosemary
• One whole Head Garlic, [cut the cloves into 2 ]
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Ginger Powder
• Pepper
• 2 Tablespoon Ginger Wine.

Method

1. Debone the turkey breast and season it with the garlic powder, ginger powder and pepper and wine.
2. Use butcher strings to tie the turkey breast together and let it marinade overnight.
3. Do not add salt as there is added salt in the turkey.
4. Chop the bones a little smaller. Put into a saucepan and add about 3 cups of water and the ginger wine. Add in 3 cloves garlic with skin on, 4cm fresh ginger , cut into 3 pieces and one onion, cut into six.
5. Bring the water to a boil and let it simmer for an hour.
6. Remove the bones from the soup and strain the soup over a sieve.
7. The next day take the turkey out of the fridge and let it rest for half an hour.
8. Pour about 2 tablespoon oil into a saucepan and seal the meat for a few minutes on each side.
9. Put the meat into a casserole dish and pour in the turkey stock, add in the rosemary sprig and a whole head of garlic.
10. Cover the dish and bake in a preheated oven at a temperature of 180 C for 2 hours, turning the meat over half way through.
11. Remove the meat and put it into another dish and remove the strings, slice the meat into pieces.
12. Strain the sauce and and bring it to a boil and thicken the sauce with a teaspoon of cornflour mix with water.
13. Pour it over the meat and serve.

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Soya Sauce Chicken

Created 2014-05-02 · Updated 2016-12-31

Ingredients

• 1kg chicken thigh fillet
• 3 hard boiled eggs (optional)
• 1 onion cut into 8 slices
• 3 cloves garlic sliced
• 5 cm. ginger slice
• 1 tablespoon raw sugar or white sugar
• Pepper
• 1/2 cup soya sauce
• 2 tablespoon black caramel sauce
• 1/2 teaspoon 5 spice powder
• 2 tablespoon ginger wine

Method

1. Put the sugar in a saucepan and turn the heat to medium.
2. When the sugar melts and turn golden remove from the heat and slowly add in the soya sauce and black caramel sauce. Careful it might split.
3. Add in the rest of the ingredients, stir to mix well.
4. Cover and let it simmer, stirring occasionally till the chicken is cooked.
5. Thicken with a teaspoon corn flour mixed with a little water.
6. Dish it up and serve.
7. Note: To make chestnut chicken, just add about one cup of cooked chestnut to the chicken before thickening with corn flour and cooked it for another five to ten minutes.

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Tamarind Fish Soup with Mee Hoon

Created 2014-05-02 · Updated 2016-12-31

Ingredients

• 250 gm firm white fish fillet
• 1 teaspoon turmeric powder
• 1 onion thinly sliced
• 2 cm ginger, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 lemongrass stalks, white part with purple centre, thinly sliced
• 1 tablespoon tamarind concentrate
• 2 tablespoon fish sauce
• 3 cups water
• 1 red chilli, thinly sliced
• 400 gm vermicelli rice noodles soaked in cold water for 5 minutes

Method

1. Place 1 tablespoon oil in a large saucepan over medium and saute ingredients 2 to 7 until soften.
2. Stir in tamarind, fish sauce and water, simmer for about 10 minutes.
3. Add in the fish and simmer till fish is cooked.
4. Add in vermicelli and cook for 2 to 3 minutes.
5. Dish up and serve.

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Tumeric Chicken

Created 2014-05-18 · Updated 2016-12-09

Ingredients

• Description
• Turmeric Chicken
• 500gm Chicken Thigh Fillet cut into bite size piece
• 3cm piece Fresh Turmeric slice
• 3cm piece Fresh ginger
• 1 Medium onion
• 3 Cloves Garlic
• /2 to 1 Teaspoon Black Pepper
• Salt to taste

Method

1. Blend the fresh ginger,garlic and onion to a paste .Using a pestle and mortal grind the black pepper till quite fin eAdd in the sliced turmeric and pound to a paste.
2. Put the chicken pieces into a glass bowl and add in all the ingredients and 1 tablespoon ginger wine and mix well.
3. Let the chicken marinade for about 3 hours in the refrigerator .Pour in 1 Tablespoon olive oil into a saucepan and stir fry the chicken till it is almost cook.
4. Put the cover on and let it cook for 10 to 15 minutes till the chicken is fully cooked.
5. Thicken with cornflour mix with 1 tablespoon water .Serve with rice or noodles .You can use salmon fillet instead of chicken.

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