Mongolian Banana Prawn

By Uncle Buffalo
on May 22, 2017

Mongolian Banana Prawn

Ingredients :

A
Large prawn (cleaned; with shell)
600 g
Corn flour
Appropriate amount
B
Butter
60 g
Evaporated milk
120 g
Black pepper
1 tbsp
Chilli sauce
100 g
Sugar
1⁄2 tbsp
Salt
Appropriate amount


Method:
1. Using Buffalo Function Series 20 cm Casserole, preheat oil and coat prawn with corn flour. Deep fry the prawn in hot oil for approximately 5 minutes. Dish and drain.

2. Add in B into Buffalo Free Series 35 cm Wok and cook until the gravy is thick. Add in the fried prawn and stir fry until dry up. Dish and serve.

Tom Yam Fried Mee Hoon

By Uncle Buffalo
on May 22, 2017

Tom Yam Fried Mee Hoon

Ingredients :
A
Mee Hoon
1 packet
Oil
3 tbsp
B
Eggs
3
Shrimp
100 g
Fish cake (sliced)
1 pc
Onion (sliced)
1⁄2
Cabbage (sliced)
1⁄4  
Spring onion (sectioned)
2 stalks
Carrot (julienne cut)
50 g
Water
350 ml
Tom Yam paste
 2 tbsp
Fish sauce
 1 tbsp 

Method:
1. Soak the mee hoon in water until soft. Drain and set aside.

2. Fry the egg with a bit of oil and slice the egg. Set aside.

3. Fry the shrimp and fish cake slices till cook. Set aside.

4. Heat up the 40 cm Function Series Wok with 3 tbsp of oil at 220 °C for 1 minute till heated oil pattern appears. Sauté the onion slices and Tom Yam paste till fragrant. Pour in the water and let it boil.

5. Add in the mee hoon, cover with lid with steam vent opened for 3 minutes.

6. Add in shrimp, fish cake, cabbage, carrot and spring onion. Cook and stir well.

7. Add in fish sauce to season. Dish up and sprinkle the egg slices on top and ready to serve.

Pan Fried Chicken with Orange Sauce

By Uncle Buffalo
on May 22, 2017

Pan Fried Chicken with Orange Sauce

Ingredients :

A
Boneless chicken thigh skin on
1
Salt
1 tsp
B
Butter
2 tbsp
Onion (chopped)
50 g
Plain flour
1 1⁄2 tbsp
Fresh dill
 1 stalk 
Orange juice
500 ml
Sugar
1 tbsp
Salt
1⁄4 tsp
Orange rind
Some


Method:
1. Clean and wipe dry chicken thigh with skin. Marinate chicken by rubbing 1 tsp of salt on the flesh NOT on the skin.

2. Heat up wok for about a minute, then put in a teaspoon of water into the middle of the wok to test if the wok is hot enough, if water droplets form circles like pearls.

3. Wipe dry the wok with paper towel and then turn down heat to medium heat and place in the chicken thigh with skin down and close lid.

4. Pan fry for about 4 minutes till cooked and golden brown, then flip over and pan fry for another 2-3 minutes until cooked, dish out.

5. Heat up butter in a saucepan to sauté onion and dill until aromatic.

6. Add in flour and stir fry for 1 minute till combined, add in orange juice, sugar, and salt, bring to boil. Simmer over low heat for 5 minutes, strain the orange sauce and mix with some orange rind and pour over the pan-fried chicken to serve.

Sweet and Sour Spare Ribs

By Uncle Buffalo
on May 16, 2017

Sweet and Sour Spare Ribs

Ingredients :

A
Spare ribs
400 g
Green capsicum (cut into triangles)
30 g
Red capsicum (cut into triangles)
30 g
Onion (wedged)
30 g
Cucumber (cut into triangles)
30 g
Tomato (wedged)
1
Cornstarch + water (thickening)
1 tsp
B
Egg
1⁄2
Oyster sauce
1⁄2 tbsp
Light soy sauce
1⁄2 tbsp
Pepper
1⁄2 tsp
Bicarbonate soda
1⁄4 tsp
Tapioca flour
2 tbsp
C
Chilli sauce
1 tbsp
Tomato sauce
2 tbsp
Sugar
 2 tbsp
Orange juice
100 ml
Water
50 ml

 

 

Method :

1. Chop spare ribs into pieces, mix with marinade B.

2. Using 35cm Free Series Wok, heat up oil at 220 °C, deep fry spare ribs until golden brown, remove, drain well and keep aside.

3. Cook the sauce mixture C, bring to boil, add in all capsicums, onion, cucumber and tomato, toss well, and thicken with cornstarch solution.

4. Lastly, add in spare ribs; keep stirring until well combined and ready to serve.

Fried Crabs with Salted Egg Yolk

By Uncle Buffalo
on May 07, 2017

Fried Crabs with Salted Egg Yolk

Ingredients :
A
Crabs
1 kg
Salted egg yolks
2
B
Margarine
2 tbsp
Evaporated milk
 150 ml 
Monosodium glutamate
1 tsp


Method:
1. Clean the crabs, cut into pieces, crack the shell and discard the feathery gills and the stomach sac, rinse and drain well.

2. Deep fry the crab pieces in hot oil till fragrant, remove and keep aside.

3. Steam salted egg yolks till cooked, remove and slice.

4. Heat up margarine until melted, add in evaporated milk, monosodium glutamate and steamed salted egg yolk slices, cook until the sauce is slightly thicken, put in pre-fried crab pieces, stirring constantly over high heat until all crab pieces are well coated with the sauce. Dish up and serve immediately.

 

Butter Prawn

By Uncle Buffalo
on May 07, 2017

Butter Prawn

Ingredients : 

A
Prawn (with shell)
600 g
Sesame oil
1 tbsp
Salt
1 tbsp
Sugar
1 tbsp
Oil (deep fry)
2 bowls
B
Butter
3 tbsp
Egg yolks (beaten)
4
Garlic (chopped)
3 cloves
Curry leaves (shredded)
1 tbsp
Birds eye chilli
1⁄2 tbsp
Evaporated milk
100 ml

 


Method:
1. Marinate prawn with sesame oil, salt and sugar for 1⁄2 hour.

2. Deep fry prawn for 2 minutes, dish out.

3. Melt butter in a pan, pour in egg yolk and stir until foamy, add in chopped garlic, curry leaves and chopped chillies, stir until the egg yolk is gold brown, add in prawns and milk, mix well and serve hot.

 

Kung Pao Chicken

By Uncle Buffalo
on May 07, 2017

Kung Pao Chicken

Ingredients :

A
Chicken thigh (cubed)
240 g
Dried chillies (cut into 2 cm long)
40 g
B
Green capsicum (cubed)
1⁄4
Red capsicum (cubed)
1⁄2
Onion (cubed)
1⁄2
Ginger (sliced)
20 g
Spring onion (sectioned)
2 stalks
C
Lee Kum Kee Chicken marinate sauce
1 tsp
 Shaoxing wine
1 tbsp
Sesame oil
1 tbsp
Corn flour
 1 tbsp
D
Lee Kum Kee ‘Gong Po’ sauce
2 tbsp


Method:
1. Marinate the chicken cubes with C for 30 minutes.

2. Scald the chicken in hot until golden brown, drain well and set aside.

3. Heat up 1 tbsp of oil in the 35 cm Free Series Wok at 220 °C for 1 minute, then sauté the dried chillies, add in B and stir well.

4. Add in D, chicken cubes and spring onion, stir well.

5. Sprinkle toasted cashew nuts and ready to serve.

Beaten Egg with Ham and Filament Stick

By Uncle Buffalo
on May 07, 2017

Beaten Egg with Ham and Filament Stick

Ingredients :

A
Eggs (beaten)
4
Filament sticks (shredded)
50 g
Ham (shredded)
50 g
Carrot (shredded)
50 g
Spring onion (shredded)
30 g
B
Salt
1⁄2 tsp
Sesame oil
1⁄2 tsp
Pepper
1⁄2 tsp
Shaoxing wine
 1 tsp


Method:
1. Beat the eggs and mix with all ingredients and seasoning B.

2. Heat up 3 tbsp oil in 35cm Free Series Wok, pour in beaten egg mixture slowly, keep stirring at 220°C until cooked thoroughly, dish up and ready to serve.

Braised Lamb with Reddish Cheese

By Uncle Buffalo
on May 07, 2017

Braised Lamb with Reddish Cheese

Ingredients :
A
Lamb leg steak
 600 g
Reddish cheese
2 pcs
Dried chillies (sectioned)
5
Onions (cut into triangles)
2
Garlic cloves
8 pips
Fresh ginger
4 slices
Boiled eggs
4
Water
600 ml
B
Light soy sauce
1 tbsp
Shaoxing wine
1 tbsp
Cornstarch
1⁄2 tbsp
C
Cinnamon stick
C 1
Cloves
6
Crushed pepper corn
 1 tsp
Cumin
1 tsp
D
Salt
1⁄2 tsp
Dark soy sauce
1 tsp
Light soy sauce
1 tsp

 

Method:

1. Cut lamb into pieces, blend in marinade B and keep aside for 4 hours.

2. Heat up 3 tbsp oil in the 32 cm Function Series Perfect Cooker at 220 °C for 90 seconds then sauté the dried chillies, onion, garlic, reddish cheese and ginger slices till fragrant.

3. Blend in spices C and lamb, stir fry until fragrant and the meat colour changes. Pour in water , boiled eggs and seasoning D. Bring to boil, then reduce to low heat 120 °C/90 °C and simmer for 40 minutes or until the lamb is tender and the sauce thickens. Remove from heat and ready to serve.

Grill Coffee Pork Chop

By Uncle Buffalo
on May 07, 2017

Grill Coffee Pork Chop

Ingredients :
A
Pork chops
4 pcs (500 g)
B
Oyster sauce
 1 tbsp
HP sauce
1⁄2 tbsp
Sugar
1 tbsp
Salt
1 tsp  
Egg yolk
1
Coffee
3 tbsp
C
Honey
3 tbsp
Maggie seasoning
1 tbsp
Instant coffee powder
2 tbsp
HP sauce
1 tbsp
Chilli sauce
1 tbsp
Tapioca flour
 1 tsp
Water
150 ml

Method:
1. Rinse pork chop, pat dry, chop with mallet till soften. Season with marinade B, keep aside for at least 1 hour.

2. Shallow fry pork chops with some oil squids, blanch in boiling water, remove and drain, keep aside.

3. Heat up oil in wok, shallow fry pork chop until golden brown and cook on both sides. Dish out.

4. Leave 1 tbsp oil in wok, pour in sauce C mixture and bring to boil, cook until slightly thicken. Remove and pour over the pre-fried pork chop to serve hot.

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