Cantonese Yee Mee (Or Mee Kruk Kruk as my son calls it :))

• 1/2 cup chicken slices (tenderize the meat a little by using a meat tenderizer tool)

           Alternatively you may also use prawns (washed and butterflied)

• 1 stalk green onions - sliced (the white part only)
• 4 cloves garlic -slightly  smashed with your knife
• 2-3 slices young ginger (old ginger will be too pungent)
• 1 stalk celery cut into 1 cm thick pieces
• 2 -3 pieces green bird chili (bruised)
• 2 tablespoon oil
• 12-14 piece snap peas (or sweet peas)
• romain lettuce leaves
• 2 eggs
• 1 cube chicken stock
• a teaspoon white pepper 
• 2 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch mixed with a little water to make a  slurry
• 3-4 cups of water

In individual  plates put half a round of sapo mee and set aside.

In a large wok heat the oil and toss in the the green onion, ginger, chili, celery and garlic.  Then add in the chicken and toss for a few minutes until it changes colour. Toss in the snap peas and add in the oyster sauce and the water. Add  the chicken stock cube, white pepper and sugar to taste and bring it to a boil. Add in the cornstarch slurry and just before it starts to boil crack the eggs (whole) into the gravy. Do not stir. Cook for a  few minutes . Turn off the heat and add in the romain lettuce. (Be carefull not to overcook the eggs..I like it with the yolk still a little runny). Ladle the sauce over the dry noodle and you've got yourself a hearty meal.. Enjoy!!

Buttermilk Biscuits and Country Style Gravy with Swedish Meatballs bits

Buttermilk Biscuits and Country Style Gravy with Swedish Meatballs bits

Its been a awhile since I last updated my blog. There's so many recipes I've been wanting to write in here but time just flew by ..Anyway a few friends had requested this recipe today so..here it is! Its actually pretty basic and easy to do ..

Buttermilk Biscuits
2 cups all purpose flour
1 tablespoon baking powder
1/2  teaspoon bicarbonate soda
1 teaspoon salt
6 tablespoon very cold butter
1 cup buttermilk

Turn the oven on to 220 deg Celcius.
In your mixer bowl whisk together all the dry ingredients. Put in the cold butter (cut into small cubes). Blitz for a few minutes until the mixture resembles dry sand. (or you can use a knife or pastry cutter to cut the butter in ) Make a hole in the middle and pour in the buttermilk. With a spatula fold in the flour and buttermilk mixture until mixed (IMPORTANT : Only a few turns is enough - you dont want to over work the dough.) Pour out onto a floured board. Pat with your hand to about 1 -1/2 cm thick. Dip a glass into some flour and use this to cut the biscuits out (Or you can use a circular cookie cutter). DO NOT TWIST THE GLASS!! Simply press down into the dough and place the cut dough into a baking sheet or cupcake pan. Place them close together so they wont have crust. Bake for 10 to 12 minutes.

The Gravy (for 2-3persons)
1 table spoon butter or oil of your choice
1 table spoon finely diced celery
1 table spoon finely diced onion
1 table spoon all purpose flour
2 cups milk
water to thin down the gravy  as needed
1 cube chicken stock (or you can use real chicken stock)
1/2 teaspoon pepper
1/2 teaspoon parsley
8 pc sweedish meatballs (I simply use Ikea frozen sweedish meatballs) - placein a baking pan and put in 180@ Cel oven for about 15 minutes or until nicely browned and break into smaller bits.

In a pan heat up the oil and put in the celery and onions. Stir to sweat the vegetables. Add in the flour. (You are making a rue -but be careful not to brown the rue- you want a white gravy) At this point you must work the mixture quickly on and off the heat with a wooden spoon back and forth ie  removing it from the heat and continue stirring and place it back on the stove. Pour in a little milk in and stir . The mixture will form sort of a ball. continue mixing athe milk a little at a time. Change to a whisk and work the mixture through  for a few more minutes before pouring in the rest of the milk. It is important to continue whisking the gravy all the time. Put in the meatball, pepper, chicken stock parsley. Add in water to come to the desired consistency. Stir foe a few more minutes and its ready to be served over your flaky buttery biscuits.
Enjoy...

                          Sweet Jalapeno Cornbread

Sweet Jalapeno cornbread

This recipe has been halved to yield 6 large muffin sized cornbread. 

1. Prepare 

112 g grated cheddar cheese
2 tablespoon seeded and minced fresh jalapeno /fresh chili
2 stalk spring onions, chopped plus extra for garnish

2. Dry ingredients  

in a bowl mixed together :
200 gm plain flour
100 g polenta (cornmeal)
25 gm sugar
1 tablespoon baking powder
1 teaspoon salt

3. Wet Ingredients 

in a separate bowl combine the following :
237 gm milk
2 eggs - lightly beaten
112 g butter - melted

4.With a wooden spoon , stir the wet ingredients into the dry ingredients until most of the lumps are dissolved. Do not over-mix.

5. Mix in the cheddar cheese leaving some for garnish, the spring onions and jalapeno peppers. Allow to sit at room temperature for 20 minutes.

6. Meanwhile preheat oven to 170 deg celcius on convection oven (180 for conventional oven). Grease muffin pans. (no greasing required if  using silicone mold) . 
Pour batter into prepared tins, smooth the top , and sprinkle with the remaining cheddar cheese and chopped onions. 

Bake for 30 -35 minutes or until toothpicks comes out clean.

7. Serve warm or at room temperature

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