archive-sg.com » SG » W » WHATSUPATFAIRPRICE.COM.SG

Total: 221

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Claypot King Prawns with Basil
    sweet basil leaf rinsed 1 stalk Sliced ginger 10g Sliced garlic 10g Chilli padi sliced into 3 segments 2 pcs Spring onion sliced into 1 inch segments 10g Chinese wine Hua Teow Chiew 50ml Light soya sauce 50ml Double Elephant Sesame Oil 50ml Sugar 1 tsp Method Marinate king prawns with corn flour and dark soya sauce Heat a claypot with a little sesame oil over medium heat Add garlic

    Original URL path: http://sf.whatsupatfairprice.com.sg/home/recipe/view-recipes/recipes/2013/01/16/claypot-king-prawns-with-basil (2013-01-30)
    Open archived version from archive

  • Baked Chicken in Lotus Leaf
    FairPrice Family Cook Off Season 1 Season 2 home Recipe View Recipes recipes articles Baked Chicken in Lotus Leaf Recipe by Chef Eric Teo Serves 4 Preparation Time 45 minutes Cooking Time 2 hours Ingredients Pasar Jumbo Chicken cleaned and blanched in hot water 1 pc Big fresh lotus leaf blanched in sugar water till soft 1 pc Silicon paper 31cm x 31cm 1 pc Aluminium foil 31cm x 31cm 2 pcs Yifon nameko mushroom 200g Dried black fungus julienned 200g Dried lily flower 100g Thick chicken stock 500ml Ginseng slices 10g Red dates soaked and pitted 10 pcs Wolfberries 10g Method Clean and blanch chicken by dipping it 3 times in hot water and set aside Blanch mushroom fungus lily flower and marinate with oyster sauce then stuff into chicken Place chicken stock ginseng red dates wolfberries in a stock pot and bring to a boil Thicken with corn starch Pour thick chicken gravy over the whole chicken till fully covered Wrap chicken in lotus leaf silicon paper and lastly aluminium foil Fill a tray with water and place wrapped chicken on the it Bake for 2 hours at 160 C Chef s Tip Make sure the chicken is

    Original URL path: http://sf.whatsupatfairprice.com.sg/home/recipe/view-recipes/recipes/2013/01/11/baked-chicken-in-lotus-leaf (2013-01-30)
    Open archived version from archive

  • Braised Four Treasure Lobster Soup
    scallop 50g Fish maw soaked and blanched in hot stock 100g Swanson Chicken Broth 1 litre Water 2 litres Sliced ginger 5 pcs Corn starch to thicken Method Place lobster head sliced ginger and chicken stock with water in a stock pot Bring to a boil and simmer for 20 minutes Use a chopstick to poke through lobster tail and steam for 5 minutes Soak lobster in ice water Remove

    Original URL path: http://sf.whatsupatfairprice.com.sg/home/recipe/view-recipes/recipes/2013/01/16/braised-four-treasure-lobster-soup (2013-01-30)
    Open archived version from archive

  • Braised Pork with Asparagus
    Fresh Pork cut into cubes 1 kg Ripe pineapple cut into cubes 150g Sliced asparagus 150g Preserved soya bean Dou Jiang 100g Chilli padi each sliced into 3 segments 2 pcs Sliced garlic 3 pcs Sliced spring onion 10g Water 100ml Method Marinate pork cubes with a little dark soya sauce Fry pork cubes in heated wok over low fire till fragrant Add garlic and fry for 30 seconds Follow

    Original URL path: http://sf.whatsupatfairprice.com.sg/home/recipe/view-recipes/recipes/2013/01/16/braised-pork-with-asparagus (2013-01-30)
    Open archived version from archive

  • Mutton and Potato Curry
    Preparation Time 30 minutes Cooking Time 1 to 2 hours depending on the cut of the meat Ingredients Frozen mutton cubes defrosted in the fridge for 8 hours 500g Potatoes 600g Onions peeled 300g Garlic peeled 10 cloves Ginger peeled 30g Meat Curry Powder 5 tbsp Salt tsp Cinnamon stick 3 cm Cloves 5 Cardamom pods 2 Water 2 cups Vegetable oil 4 tbsp Method Wash mutton and keep aside Peel potatoes and cut into large wedges Slice onions and slice half of the garlic Pound the remaining garlic with the ginger Marinate the meat with the pounded mixture and add half of the meat curry powder and the salt Marinate for 2 to 3 hours Mix the remaining curry powder with about 4 tablespoons of water Wash the cinnamon cloves and cardamom Heat a wok and add the oil and when it is hot add the sliced onions and garlic and the cinnamon cloves and cardamom and stir fry for 4 to 5 minutes till the mixture is fragrant and the onions limp and lightly golden Add the curry paste stir fry for 2 minutes then add the meat and marinade and stir fry for 4 to 5 minutes

    Original URL path: http://sf.whatsupatfairprice.com.sg/home/recipe/view-recipes/recipes/2012/04/19/mutton-and-potato-curry (2013-01-30)
    Open archived version from archive

  • Rendang Beef
    3 hours Ingredients Frozen beef shin 500g Thick coconut cream or freshly squeezed coconut cream from 1 coconut 2 cups Salt tsp Lemon grass smashed open in a pestle mortar 1 stalk Kaffir lime leaves daun limau purut 3 Turmeric leaf daun kunyit optional 1 Spice Mixture Candlenuts washed and drained 5 Fresh red chillies sliced roughly 3 Dried chillies washed and soaked in hot water for 1 hour to soften 5 Shrimp paste belacan 1 tsp Shallots peeled sliced roughly 150g Coriander powder 1 tbsp Note tbsp tablespoon tsp teaspoon Method Defrost the beef in the chiller for 8 hours Cut meat into 1 cm slices Make the spice mixture Pound the candlenuts till semi fine add fresh chillies and dried chillies and pound for 3 to 4 minutes Add shrimp paste and shallots and pound till the mixture is very fine Add coriander powder Alternatively you can grind the ingredients in a food processor till you get a smooth paste Mix all ingredients in a saucepan and bring to boil Simmer for 2 to 3 hours till the liquid is reduced and the gravy is thick and oil has exuded from the coconut milk and the meat is

    Original URL path: http://sf.whatsupatfairprice.com.sg/home/recipe/view-recipes/recipes/2012/06/25/rendang-beef (2013-01-30)
    Open archived version from archive

  • Braised Sea Cucumber with Australian Baby Abalones
    15g Big dried oyster soak wash and drain 30g Sea cucumber soak until soft wash and drain cut into pieces 140g Tianjin cabbage remove stern and use leaves only 500g Carrots slice thinly 200g Chinese dried mushroom soak and drain 40g Chicken stock 1 cup Seasoning Abalone Sauce 2 tbsp Dark Soya Sauce 1 4 tsp Sugar 1 2 tsp Corn Flour mix with 1 4 cup water 1 tbsp

    Original URL path: http://sf.whatsupatfairprice.com.sg/home/recipe/view-recipes/recipes/2012/06/14/braised-sea-cucumber-with-australian-baby-abalones (2013-01-30)
    Open archived version from archive

  • Hainanese Mutton Stew
    pounded till semi fine 5 Star anise 1 Cinnamon stick 1 finger length Cloves 5 Light soya sauce 1 tbsp Salt optional tsp Sugar 1 tsp Water 2 cups Meat Marinade White soya bean cheese fu yee 30g Ginger pounded till fine and squeezed for juice 30g Chinese yellow wine hua teow jiu 2 tbsp Fine salt tsp Sugar 1 to 2 tsp White pepper powder A dash of Sesame oil 1 tsp Garnish Spring onions cut into 1 cm length 2 plants Chinese celery cut into 1 cm lengths 2 plants Method The butcher can chop the frozen mutton for you into small pieces Defrost the mutton in the fridge compartment for 8 hours Remove from fridge wash well Mash the soya bean cheese with the ginger juice Chinese yellow wine salt sugar and pepper Mix with the mutton add the sesame oil and mix well Marinate for between 1 hour to 8 hours in the fridge Lightly wash bean curd skin quickly drain and cut into finger lengths Leave to dry for a few hours heat oil in a wok and fry the bean curd skin in the hot oil till it puffs up drain on paper towels

    Original URL path: http://sf.whatsupatfairprice.com.sg/home/recipe/view-recipes/recipes/2012/04/19/hainanese-mutton-stew (2013-01-30)
    Open archived version from archive