Stew Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/category/stew/ Fri, 01 Feb 2019 04:11:11 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.7 红烧狮子头 Braised Lion’s Head Meatballs https://www.budgetpantry.com/lions-head-meatballs/ Fri, 01 Feb 2019 04:11:11 +0000 https://budgetpantry.com/?p=10797 Cbb loves her meatballs and so do I because it’s so easy to cook! Just mix random ingredients together and you can have a variety of dishes. Add some water chestnuts, prawns and mushrooms and you have a different taste. You can have meatballs as they are in soup, braised, as burger patties, wrapped in dumplings or beancurd skin … and the best part? They freeze well for quick weekday meals! Today’s recipe is Braised Lion’s Head Meatballs 红烧狮子头, gigantic, delicious and juicy meatballs in a yummy broth, with sweet napa cabbage. I like to add fish paste to mine – I don’t care what anyone says! To up the veggie profile you can include some sliced carrots or add Chinese spinach towards the end. Because airfryers are awesome, I airfried the meatballs instead of panfrying them. They’re actually fully cooked in 10 minutes, but the simmering time makes them extra juicy and tender. And my secret to sweet and savoury broth/gravy? Honey dates! Don’t forget to add them. Feel free to reduce the saltiness in the gravy if serving to kids, like using 1 tbsp concentrated stock instead of 2, etc. Your kids will love this all the same. Try it out! 红烧狮子头 Braised Lion’s Head Meatballs (budgetpantry.com) Makes 6 large meatballs What you need: 500g minced pork (best if it’s 70% meat 30% fat) 200g fish paste (get from fishball section in supermarkets) 50g panko bread crumbs 2 tbsp light soy sauce 1 tsp sugar 1 tsp sesame oil 1 tsp cooking oil 1 tsp corn starch 5 slices ginger, cut into matchsticks 3-4 stalks spring onion, cut into 1-inch pieces including white part 200g napa cabbage, cut into 1-inch pieces 2 honey dates 3 tbsp Hua diao wine 500ml chicken stock (I use 2 tbsp concentrated chicken stock + water) Dash of white pepper Oil for frying Steps: Mix minced meat, half of the fish paste, panko, light sauce, sugar, sesame oil, oil and corn starch together. Shape into 6 large meat balls. In an preheated airfryer, AF for 180C for 10 minutes until golden. If you don’t have an airfryer, panfry (use a deep pot/pan) in oil till golden, then drain and set aside. In the same pot (or new pot if you airfried the meatballs), add some oil and fry ginger and spring onions till fragrant. Add the napa cabbage and mix everything well. Add hua tiao wine, chicken stock and honey dates. Bring to boil. Once stock has boiled, add meatballs and simmer for 40 minutes till vegetables are soft. Spoon in remaining fishpaste and cook for 2-3 minutes. Add a dash of pepper. Enjoy!

The post 红烧狮子头 Braised Lion’s Head Meatballs appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Cbb loves her meatballs and so do I because it’s so easy to cook! Just mix random ingredients together and you can have a variety of dishes. Add some water chestnuts, prawns and mushrooms and you have a different taste. You can have meatballs as they are in soup, braised, as burger patties, wrapped in dumplings or beancurd skin … and the best part? They freeze well for quick weekday meals!

Today’s recipe is Braised Lion’s Head Meatballs 红烧狮子头, gigantic, delicious and juicy meatballs in a yummy broth, with sweet napa cabbage. I like to add fish paste to mine – I don’t care what anyone says! To up the veggie profile you can include some sliced carrots or add Chinese spinach towards the end.

Because airfryers are awesome, I airfried the meatballs instead of panfrying them. They’re actually fully cooked in 10 minutes, but the simmering time makes them extra juicy and tender. And my secret to sweet and savoury broth/gravy? Honey dates! Don’t forget to add them.

Feel free to reduce the saltiness in the gravy if serving to kids, like using 1 tbsp concentrated stock instead of 2, etc. Your kids will love this all the same. Try it out!

红烧狮子头 Braised Lion’s Head Meatballs (budgetpantry.com)
Makes 6 large meatballs

What you need:

500g minced pork (best if it’s 70% meat 30% fat)
200g fish paste (get from fishball section in supermarkets)
50g panko bread crumbs
2 tbsp light soy sauce
1 tsp sugar
1 tsp sesame oil
1 tsp cooking oil
1 tsp corn starch
5 slices ginger, cut into matchsticks
3-4 stalks spring onion, cut into 1-inch pieces including white part
200g napa cabbage, cut into 1-inch pieces
2 honey dates
3 tbsp Hua diao wine
500ml chicken stock (I use 2 tbsp concentrated chicken stock + water)
Dash of white pepper
Oil for frying


Steps:

Mix minced meat, half of the fish paste, panko, light sauce, sugar, sesame oil, oil and corn starch together. Shape into 6 large meat balls.

In an preheated airfryer, AF for 180C for 10 minutes until golden. If you don’t have an airfryer, panfry (use a deep pot/pan) in oil till golden, then drain and set aside.

In the same pot (or new pot if you airfried the meatballs), add some oil and fry ginger and spring onions till fragrant. Add the napa cabbage and mix everything well. Add hua tiao wine, chicken stock and honey dates. Bring to boil.

Once stock has boiled, add meatballs and simmer for 40 minutes till vegetables are soft. Spoon in remaining fishpaste and cook for 2-3 minutes. Add a dash of pepper. Enjoy!

The post 红烧狮子头 Braised Lion’s Head Meatballs appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> 20-minute hearty bean and vegetable soup in an instant pot https://www.budgetpantry.com/hearty-bean-and-vegetable-soup/ Fri, 12 Jan 2018 15:25:53 +0000 https://budgetpantry.com/?p=10246 Yup, this amazing soup is cooked in 20 minutes in my Philips All-in-One cooker, my current obsession. I can cook everything in it!! I love the saute function, and I always saute or brown my ingredients before using the ‘pressure cook’ mode. I save more than half the time using this as compared to using a traditional stove-top pot. Just yesterday, I cooked oyster sauce chicken with carrot and potatoes in 15 minutes. The meat was fall-off-the-bone! What a life-saver this is. I did a short introduction to the all-in-one cooker recently. Click here to read. Back to the recipe. This is a super versatile soup/stew which I like to make in a large batch and freeze. The thing I love about this recipe is that it can completely be customised. Although I meal-prep, I don’t have to eat the same meal every day. I can jazz up this dish every day with different ingredients – an egg today, some fish slices tomorrow, or a handful of cabbage the next. These pictures show the creamy soup version. I use my hand-held blender to blend the vegetables into this consistency at the end of cooking. If you prefer a chunkier soup, you don’t have to blend the entire pot. Maybe half the pot or a bit more? It’s hard to believe, but ALL of these ingredients are blended into the soup: I didn’t use flour to thicken the soup because there’s no need to. The potatoes and beans are starchy enough to make this really creamy and satisfying. I’m gonna let you in on my secret ingredient: I add a tablespoon of garlic/ginger paste into this. Yes the Hainanese Chicken Rice paste. I choose one without preservatives, but to be honest, one tablespoon in a giant pot of goodness won’t kill you. You can use any brand from any supermarket. I think it really adds oomph to this dish! Alternatively, you can use grated ginger. Ready to give this one-pot wonder a try? Let’s go! Tip: Click here to see my other baby food recipes. Will be adding more soon :) Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram to be updated on new recipes! 20-minute hearty bean and vegetable soup in an instant pot (budgetpantry.com) Serves 6 What you need: 6-8 stalks celery 1 large carrot 1 large yellow onion 1 yellow pepper 1 russet potato 2 stalks leek 1 round eggplant 1 can peeled or diced tomatoes 1 can beans (you can use kidney beans/black beans/white beans,etc) 2 handfuls red lentils 1 tablespoon garlic ginger paste or grated ginger 1 teaspoon cajun seasoning 1 teaspoon salt 1 teaspoon Worcestershire sauce 200ml water 2 tablespoons oil Shredded cheese, optional (for garnish) Steps: Peel and dice the celery, carrot, onion, pepper, potato, leek and eggplant. If using an instant pot or all-in-one cooker: 1. Select the ‘Saute’ option. 2. Wait for the pot to heat up and add the oil. Toss in the white part of the leek, garlic ginger paste or ginger, onion and pepper for 5 minutes. 3. Add the celery and saute everything together for 10 minutes. Follow with the potato, eggplant, carrots, green part of the leek, tomatoes, beans, lentils, cajun seasoning, Worcestershire sauce, salt and water. 4. Seal the pot and select ‘Pressure Cook’ for 20 minutes. 5. Once the pressure is released, wait for the stew to cool down before blending with a hand blender to the consistency you like. If using a regular pot over the stove: Follow steps 2 and 3 above. Add water until it just about covers all ingredients. Simmer, half covered for 1 hour. Watch the pot and top up water if needed. Once cooled, use a hand blender to blend into the consistency you like. Garnish with shredded cheese and serve with a crusty bread roll. TIP: You can use this as pasta sauce too!

The post 20-minute hearty bean and vegetable soup in an instant pot appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]>

Yup, this amazing soup is cooked in 20 minutes in my Philips All-in-One cooker, my current obsession. I can cook everything in it!! I love the saute function, and I always saute or brown my ingredients before using the ‘pressure cook’ mode. I save more than half the time using this as compared to using a traditional stove-top pot. Just yesterday, I cooked oyster sauce chicken with carrot and potatoes in 15 minutes. The meat was fall-off-the-bone! What a life-saver this is. I did a short introduction to the all-in-one cooker recently. Click here to read.

Back to the recipe. This is a super versatile soup/stew which I like to make in a large batch and freeze.

The thing I love about this recipe is that it can completely be customised. Although I meal-prep, I don’t have to eat the same meal every day. I can jazz up this dish every day with different ingredients – an egg today, some fish slices tomorrow, or a handful of cabbage the next. These pictures show the creamy soup version. I use my hand-held blender to blend the vegetables into this consistency at the end of cooking. If you prefer a chunkier soup, you don’t have to blend the entire pot. Maybe half the pot or a bit more?

It’s hard to believe, but ALL of these ingredients are blended into the soup:

I didn’t use flour to thicken the soup because there’s no need to. The potatoes and beans are starchy enough to make this really creamy and satisfying.

I’m gonna let you in on my secret ingredient: I add a tablespoon of garlic/ginger paste into this. Yes the Hainanese Chicken Rice paste. I choose one without preservatives, but to be honest, one tablespoon in a giant pot of goodness won’t kill you. You can use any brand from any supermarket. I think it really adds oomph to this dish! Alternatively, you can use grated ginger.

Ready to give this one-pot wonder a try? Let’s go!

Tip: Click here to see my other baby food recipes. Will be adding more soon :) Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram to be updated on new recipes!

20-minute hearty bean and vegetable soup in an instant pot (budgetpantry.com)
Serves 6

What you need:
6-8 stalks celery
1 large carrot
1 large yellow onion
1 yellow pepper
1 russet potato
2 stalks leek
1 round eggplant
1 can peeled or diced tomatoes
1 can beans (you can use kidney beans/black beans/white beans,etc)
2 handfuls red lentils
1 tablespoon garlic ginger paste or grated ginger
1 teaspoon cajun seasoning
1 teaspoon salt
1 teaspoon Worcestershire sauce
200ml water
2 tablespoons oil
Shredded cheese, optional (for garnish)


Steps:

Peel and dice the celery, carrot, onion, pepper, potato, leek and eggplant.

If using an instant pot or all-in-one cooker:
1. Select the ‘Saute’ option.
2. Wait for the pot to heat up and add the oil. Toss in the white part of the leek, garlic ginger paste or ginger, onion and pepper for 5 minutes.
3. Add the celery and saute everything together for 10 minutes. Follow with the potato, eggplant, carrots, green part of the leek, tomatoes, beans, lentils, cajun seasoning, Worcestershire sauce, salt and water.
4. Seal the pot and select ‘Pressure Cook’ for 20 minutes.
5. Once the pressure is released, wait for the stew to cool down before blending with a hand blender to the consistency you like.

If using a regular pot over the stove:
Follow steps 2 and 3 above. Add water until it just about covers all ingredients. Simmer, half covered for 1 hour. Watch the pot and top up water if needed. Once cooled, use a hand blender to blend into the consistency you like.

Garnish with shredded cheese and serve with a crusty bread roll.

TIP: You can use this as pasta sauce too!

The post 20-minute hearty bean and vegetable soup in an instant pot appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Bittergourd pork ribs in black bean soy sauce https://www.budgetpantry.com/bittergourd-pork-ribs-in-black-bean-soy-sauce/ https://www.budgetpantry.com/bittergourd-pork-ribs-in-black-bean-soy-sauce/#comments Tue, 11 Jul 2017 04:46:55 +0000 https://budgetpantry.com/?p=9764 Ok so this recipe doesn’t use actual black beans because I don’t have them in my kitchen, but it’s a yummy way to cook bittergourd and pork ribs! I would have preferred it if I had soft bones, but all I had were 500g of ribs which I had intended to cook in a soup. Works anyway! Don’t be afraid of fat. The ribs look fatty here, but you do need some fat in a stew. Don’t use pork loin or lean meat in this unless you love tough cuts! Don’t be afraid of the liquid too. It might look like a lot before simmering, but by the time the dish is done, it would have reduced beautifully. And you can see that the sugar we added to the liquid has caramelised the ribs perfectly. The essential ingredient in this black bean dish without actual black beans is this black bean soy sauce paste that my mum introduced to me. We were at her home for lunch one day and the sauce that she coated her salmon cubes in was sooo delicious. She mixed some of this sauce with kewpie sesame sauce. Yes, the sesame sauce we often use in salads! The combination is amazingg. Who would have thought this would work! I got this from Fairprice extra. AAA Premium Black Bean Soy Sauce Paste 黑豆酱油膏 $6.95. It’s super versatile. I use it to marinate chicken wings, or use a bit in vegetable stir fry, or in gravy for steamed fish. If you can’t get this, I guess you could substitute with normal black bean paste + dark soy sauce. Bittergourd Pork Ribs in Black Bean Soy Sauce 黑豆酱油苦瓜排骨 (budgetpantry.com) Serves 2 What you need: 500g pork ribs with some fat or pork soft bones 1 medium bittergourd, deseeded and sliced lengthwise into 1.5″ pieces 1 small carrot (optional) 1 tablespoon minced garlic 1 teaspoon minced ginger 2 tablespoons black bean dark soy sauce paste (get from Fairprice) 2 tablespoons light soy sauce (I use Hand Flower Brand) 1 teaspoon sugar Enough water to just about cover the ribs 2 tablespoons oil Steps: Heat the oil in a pan and fry ginger and garlic for a minute. Add the pork ribs and brown all sides. Follow with black bean sauce, light soy sauce and sugar. Combine everything well. Add the carrots and water. Bring to boil. Using a spoon, remove surface scum. Then lower to small flame and cook, covered, for 1 hour 15 minutes. Check periodically to ensure water has not dried out. You may need to refill some water halfway. When 1 hour 15 minutes is up, add the bittergourd and continue cooking for 15 minutes. The sauce should have reduced beautifully by now. If not, remove lid and cook until desired gravy consistency. Serve hot with rice. If you like my posts and updates, or would like to be informed of baby/cooking-related giveaways and promos from time to time….. Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram! Yes, I just started an Insta account for CBB too!

The post Bittergourd pork ribs in black bean soy sauce appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]>

Ok so this recipe doesn’t use actual black beans because I don’t have them in my kitchen, but it’s a yummy way to cook bittergourd and pork ribs! I would have preferred it if I had soft bones, but all I had were 500g of ribs which I had intended to cook in a soup. Works anyway!


Don’t be afraid of fat. The ribs look fatty here, but you do need some fat in a stew. Don’t use pork loin or lean meat in this unless you love tough cuts! Don’t be afraid of the liquid too. It might look like a lot before simmering, but by the time the dish is done, it would have reduced beautifully. And you can see that the sugar we added to the liquid has caramelised the ribs perfectly.


The essential ingredient in this black bean dish without actual black beans is this black bean soy sauce paste that my mum introduced to me. We were at her home for lunch one day and the sauce that she coated her salmon cubes in was sooo delicious. She mixed some of this sauce with kewpie sesame sauce. Yes, the sesame sauce we often use in salads! The combination is amazingg. Who would have thought this would work! I got this from Fairprice extra. AAA Premium Black Bean Soy Sauce Paste 黑豆酱油膏 $6.95. It’s super versatile. I use it to marinate chicken wings, or use a bit in vegetable stir fry, or in gravy for steamed fish. If you can’t get this, I guess you could substitute with normal black bean paste + dark soy sauce.

Bittergourd Pork Ribs in Black Bean Soy Sauce 黑豆酱油苦瓜排骨 (budgetpantry.com)
Serves 2
What you need:

500g pork ribs with some fat or pork soft bones
1 medium bittergourd, deseeded and sliced lengthwise into 1.5″ pieces
1 small carrot (optional)
1 tablespoon minced garlic
1 teaspoon minced ginger
2 tablespoons black bean dark soy sauce paste (get from Fairprice)
2 tablespoons light soy sauce (I use Hand Flower Brand)
1 teaspoon sugar
Enough water to just about cover the ribs
2 tablespoons oil

Steps:

Heat the oil in a pan and fry ginger and garlic for a minute.

Add the pork ribs and brown all sides. Follow with black bean sauce, light soy sauce and sugar. Combine everything well.

Add the carrots and water. Bring to boil. Using a spoon, remove surface scum. Then lower to small flame and cook, covered, for 1 hour 15 minutes. Check periodically to ensure water has not dried out. You may need to refill some water halfway.

When 1 hour 15 minutes is up, add the bittergourd and continue cooking for 15 minutes. The sauce should have reduced beautifully by now. If not, remove lid and cook until desired gravy consistency.

Serve hot with rice.

If you like my posts and updates, or would like to be informed of baby/cooking-related giveaways and promos from time to time…..
Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram! Yes, I just started an Insta account for CBB too!

The post Bittergourd pork ribs in black bean soy sauce appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> https://www.budgetpantry.com/bittergourd-pork-ribs-in-black-bean-soy-sauce/feed/ 1 Easy Ayam Pongteh (Chicken, Potato and Mushroom Stew) https://www.budgetpantry.com/ayam-pongteh/ Thu, 25 Aug 2016 17:25:07 +0000 https://budgetpantry.com/?p=8520 Living in Singapore has given us the luxury to grow up with food from different ethnic groups. One of my favourite cuisines has got to be Peranakan food. Oh, and since I’m at it, I’ve noticed many people, English teachers included, using phrases like “one of the most delicious pie I’ve eaten” or “one of the best cafe in Singapore” and it really bothers me. “One of the most delicious pieS” because this pie is ONE pie out of the MANY delicious pies you’ve eaten. “One of the best cafes” because it is one of the MANY cafes that’s really good. Reading it is like having a phantom itch, an itch that can’t be found and can’t be scratched. It is nightmare. If you’ve been using it wrong all along, then at least you know now! If you’re that kind who come and say I look down on people’s English and think I’m perfect (I’m hardly), then go away la, you super narrow minded and taking it the wrong way. Sorry for the rant. It’s one of those things that I have to get off my chest before I can give you the recipe for Ayam Pongteh. Back to the chicken. With CBB being more predictable nowadays, I’m starting to find some time for cooking. It helps that I love cooking stews and braises, where ingredient preparation usually takes 10-15 minutes and the dish cooks by itself on the stove or slow cooker. It’s the case with Ayam Pongteh. I first tried this soy-bean based chicken stew at a good friend’s place when I was in university. Her mom is a really good cook. That afternoon, she prepared a feast of Nyonya favourites like Bakwan Kepiting (pork and crab meat balls), Jiew Hu Char (vegetables fried with shredded cuttlefish), Kuih Pie Tee (crispy shells filled with jicama) and Ayam Pongteh (chicken and potato stew cooked with fermented soy beans). I found myself almost scrapping the pot of Ayam Pongteh at the dinner table. Before I left, I asked auntie for her recipe. How could I not? Years later, this is the first time I’m cooking this dish with the recipe I scribbled in my old note book. It is important to use fresh small shallots for this dish and not those pre-peeled/vacuum sealed ones. Please also don’t substitute shallots with red onions! I love cooking with aromatics but hate preparing them. I hope someone invents a garlic and shallot peeling machine which give us the options of “slice”, “chop”, “pound” with the push of a button. Then I will get to cook (and eat!) this dish more often! Nyonya Ayam Pongteh (Chicken, Potato and Mushroom Stew) (budgetpantry.com) What you need: 500g chicken wings or parts 2 large potatoes cut into pieces 8 dried shitake mushrooms, soaked till soft and stems removed 3 tablespoons preserved soy bean paste (tau cheo) 12 shallot cloves 6 garlic cloves 1 stick cinnamon A few drops of dark soy sauce for colour Sugar to taste (the original recipe called for gula melaka) 450ml water 2 tablespoons oil Steps: Peel the shallots and garlic and pound into a paste. Alternatively, you can use the food processor/blender and blend till almost 70% smooth. Heat up the oil and fry the paste for 3-4 minutes till fragrant. Add the chicken and tau cheo and lightly brown the chicken pieces. Follow with the cinnamon, mushrooms, potatoes and water. Bring to boil and turn down heat. Drizzle in the dark soy sauce. Simmer for 45 minutes till ingredients are tender. Add sugar to taste, stir well and serve hot with rice.

The post Easy Ayam Pongteh (Chicken, Potato and Mushroom Stew) appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> ayam pongteh1

Living in Singapore has given us the luxury to grow up with food from different ethnic groups. One of my favourite cuisines has got to be Peranakan food. Oh, and since I’m at it, I’ve noticed many people, English teachers included, using phrases like “one of the most delicious pie I’ve eaten” or “one of the best cafe in Singapore” and it really bothers me. “One of the most delicious pieS” because this pie is ONE pie out of the MANY delicious pies you’ve eaten. “One of the best cafes” because it is one of the MANY cafes that’s really good.

Reading it is like having a phantom itch, an itch that can’t be found and can’t be scratched. It is nightmare.

If you’ve been using it wrong all along, then at least you know now! If you’re that kind who come and say I look down on people’s English and think I’m perfect (I’m hardly), then go away la, you super narrow minded and taking it the wrong way.

Sorry for the rant. It’s one of those things that I have to get off my chest before I can give you the recipe for Ayam Pongteh.

ayam pongteh

Back to the chicken. With CBB being more predictable nowadays, I’m starting to find some time for cooking. It helps that I love cooking stews and braises, where ingredient preparation usually takes 10-15 minutes and the dish cooks by itself on the stove or slow cooker. It’s the case with Ayam Pongteh.

ayam pongteh3

I first tried this soy-bean based chicken stew at a good friend’s place when I was in university. Her mom is a really good cook. That afternoon, she prepared a feast of Nyonya favourites like Bakwan Kepiting (pork and crab meat balls), Jiew Hu Char (vegetables fried with shredded cuttlefish), Kuih Pie Tee (crispy shells filled with jicama) and Ayam Pongteh (chicken and potato stew cooked with fermented soy beans). I found myself almost scrapping the pot of Ayam Pongteh at the dinner table. Before I left, I asked auntie for her recipe. How could I not?

ayam pongteh4

Years later, this is the first time I’m cooking this dish with the recipe I scribbled in my old note book. It is important to use fresh small shallots for this dish and not those pre-peeled/vacuum sealed ones. Please also don’t substitute shallots with red onions! I love cooking with aromatics but hate preparing them. I hope someone invents a garlic and shallot peeling machine which give us the options of “slice”, “chop”, “pound” with the push of a button. Then I will get to cook (and eat!) this dish more often!

ayam pongteh5

Nyonya Ayam Pongteh (Chicken, Potato and Mushroom Stew) (budgetpantry.com)

What you need:

500g chicken wings or parts
2 large potatoes cut into pieces
8 dried shitake mushrooms, soaked till soft and stems removed
3 tablespoons preserved soy bean paste (tau cheo)
12 shallot cloves
6 garlic cloves
1 stick cinnamon
A few drops of dark soy sauce for colour
Sugar to taste (the original recipe called for gula melaka)
450ml water
2 tablespoons oil

Steps:

Peel the shallots and garlic and pound into a paste. Alternatively, you can use the food processor/blender and blend till almost 70% smooth.

Heat up the oil and fry the paste for 3-4 minutes till fragrant. Add the chicken and tau cheo and lightly brown the chicken pieces. Follow with the cinnamon, mushrooms, potatoes and water.

Bring to boil and turn down heat. Drizzle in the dark soy sauce. Simmer for 45 minutes till ingredients are tender. Add sugar to taste, stir well and serve hot with rice.

The post Easy Ayam Pongteh (Chicken, Potato and Mushroom Stew) appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> 2015 Budgetpantry’s recipe round-up! https://www.budgetpantry.com/2015-budgetpantrys-recipe-round-up/ Wed, 30 Dec 2015 13:17:08 +0000 https://budgetpantry.com/?p=6689 I can’t believe it’s already the end of the year. 2015 seemed to have whooshed by in a flash! I had fun cooking and experimenting, although not as much as I’d like due to job demands and terrible lighting at dinner time :) I hope to bring us even more quick and simple recipes in the coming year! I have posted about 100 recipes in the past year, and if you’re looking for a few to start with, here you go! My favourites of 2015, in order of preference: 1. Creamy Homestyle Chicken Stew, June 2015 Recipe at: https://budgetpantry.com/homestyle-chicken-stew/ This is a family recipe, passed down from my 80-year-old aunt. I’ve never seen anyone else cook chicken stew this way! Everything is from scratch and I don’t use canned soups or packaged creams. I ate this as a child and still love this today. My favourite way to cook this is on the stove top. This dish is perfect with rice and my #1 comfort food! Try it and you’ll know why! 2. Airfried Cod Fish with Crispy Skin, HK Style, January 2015 Recipe at: https://budgetpantry.com/airfried-cod-fish-with-crispy-skin/ I often cook this dish, or variations of this dish using different types of fish like sea bass and salmon. The best part is that it can be done easily in the airfryer. You don’t have to worry about over steaming it, nor do you have to care about skin that sticks to the pan (and messy splatters!) if you choose to fry in oil. I love how the rock sugar and boiling hot oil (that you ladle over at the end) really makes a difference to its flavour. 3. Mongolian Chicken, October 2015 Recipe at: https://budgetpantry.com/mongolian-chicken/ I seldom deep fry my food, but when I do, I make sure it’s worth it! And this is worth it! ‘Mongolian Chicken’ doesn’t seem to be available in Mongolia, just like how Singapore Noodles is non-existent here, but deep fried chicken pieces slathered in creamy, buttery gravy perfumed with evaporated milk and curry leaves is too good to pass up, no matter where this dish really is from. 4. Wok Fried Kam Heong Prawns, October 2015 Recipe at: https://budgetpantry.com/kam-heong-prawns/ One of my missions for 2016 is to make seafood-in-a-bag with kam heong sauce! Imagine crabs, prawns, lala, corn and carrots served Dancing Crab style but with kam heong sauce.. I think it’ll be a great match. Let’s see if it happens! 5. Salted Egg Sotong, March 2015 Recipe at: https://budgetpantry.com/salted-egg-sotong/ I did a few versions of salted egg sauce this year. This version is my favourite. I prefer not to steam the egg yolks first to get the sandy texture and more fragrance. The addition of stock also made a big difference to how this dish turned out. This recipe recorded the highest hits ever for the blog, with over 5000 unique views in a day! 6. Traditional Pumpkin Rice 南瓜饭, May 2015 Recipe at: https://budgetpantry.com/traditional-pumpkin-rice/ This is another of my go-to recipes for fuss-free dinners, especially when I don’t know what to cook! When you’re out of ideas, all you want is to throw everything into the rice-cooker and let it do its magic. 7. Airfried Cajun Salmon, December 2015 Recipe at: https://budgetpantry.com/airfried-cajun-salmon/ When cooking salmon, always remember not to overdo it! I’ve had my airfryer for 3 years – it’s the first generation Philips 9220 and it has served me well. The one thing I have cooked the most in my airfryer? Salmon. I will never pan fry salmon again with this fool proof recipe. Just wash, sprinkle on Cajun spices, and airfry for 7 minutes in a preheated 180C AF. This recipe is so simple, dinner is literally on the table in 10 minutes, including prep time! 8. Low carb lunch idea: Grilled Cauliflower Steaks, June 2015 Recipe at: https://budgetpantry.com/grilled-cauliflower-steaks/ One of the most beautiful dishes I have photographed.. I’m not a fan of cauliflower when it’s stir fried but when roasted, grilled or baked, cauliflower is totally transformed, emitting a delicious, intense, nutty flavour. So good! 9. Hakka Abacus Seeds for Noobs, December 2015 Recipe at: https://budgetpantry.com/hakka-abacus-seeds/ I had to include this because it was the most back breaking thing I have ever attempted. If you’re a noob at this like me, you’d like this recipe. ============================================ So that’s my round-up for 2015! Thank you for sticking around, especially those who are with me on my Facebook Community – you have no idea how much your likes, shares and comments mean to me! Love, Chris

The post 2015 Budgetpantry’s recipe round-up! appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> 2015 top 9

I can’t believe it’s already the end of the year. 2015 seemed to have whooshed by in a flash! I had fun cooking and experimenting, although not as much as I’d like due to job demands and terrible lighting at dinner time :) I hope to bring us even more quick and simple recipes in the coming year!

I have posted about 100 recipes in the past year, and if you’re looking for a few to start with, here you go! My favourites of 2015, in order of preference:

1. Creamy Homestyle Chicken Stew, June 2015
Recipe at: https://budgetpantry.com/homestyle-chicken-stew/
Jun 10 - Chicken stew stove
This is a family recipe, passed down from my 80-year-old aunt. I’ve never seen anyone else cook chicken stew this way! Everything is from scratch and I don’t use canned soups or packaged creams. I ate this as a child and still love this today. My favourite way to cook this is on the stove top. This dish is perfect with rice and my #1 comfort food! Try it and you’ll know why!

2. Airfried Cod Fish with Crispy Skin, HK Style, January 2015
Recipe at: https://budgetpantry.com/airfried-cod-fish-with-crispy-skin/
Jan 24 - Airfried Cod Fish with Crispy Skin
I often cook this dish, or variations of this dish using different types of fish like sea bass and salmon. The best part is that it can be done easily in the airfryer. You don’t have to worry about over steaming it, nor do you have to care about skin that sticks to the pan (and messy splatters!) if you choose to fry in oil. I love how the rock sugar and boiling hot oil (that you ladle over at the end) really makes a difference to its flavour.

3. Mongolian Chicken, October 2015
Recipe at: https://budgetpantry.com/mongolian-chicken/
October 11 - Mongolian Chicken
I seldom deep fry my food, but when I do, I make sure it’s worth it! And this is worth it! ‘Mongolian Chicken’ doesn’t seem to be available in Mongolia, just like how Singapore Noodles is non-existent here, but deep fried chicken pieces slathered in creamy, buttery gravy perfumed with evaporated milk and curry leaves is too good to pass up, no matter where this dish really is from.

4. Wok Fried Kam Heong Prawns, October 2015
Recipe at: https://budgetpantry.com/kam-heong-prawns/
Sept 6 - Kam Heong Prawns
One of my missions for 2016 is to make seafood-in-a-bag with kam heong sauce! Imagine crabs, prawns, lala, corn and carrots served Dancing Crab style but with kam heong sauce.. I think it’ll be a great match. Let’s see if it happens!

5. Salted Egg Sotong, March 2015
Recipe at: https://budgetpantry.com/salted-egg-sotong/
Mar 22 - Salted Egg Sotong 2
I did a few versions of salted egg sauce this year. This version is my favourite. I prefer not to steam the egg yolks first to get the sandy texture and more fragrance. The addition of stock also made a big difference to how this dish turned out. This recipe recorded the highest hits ever for the blog, with over 5000 unique views in a day!

6. Traditional Pumpkin Rice 南瓜饭, May 2015
Recipe at: https://budgetpantry.com/traditional-pumpkin-rice/
May 6 - Traditional Pumpkin Rice 1
This is another of my go-to recipes for fuss-free dinners, especially when I don’t know what to cook! When you’re out of ideas, all you want is to throw everything into the rice-cooker and let it do its magic.

7. Airfried Cajun Salmon, December 2015
Recipe at: https://budgetpantry.com/airfried-cajun-salmon/
Airfried Cajun Salmon2
When cooking salmon, always remember not to overdo it! I’ve had my airfryer for 3 years – it’s the first generation Philips 9220 and it has served me well. The one thing I have cooked the most in my airfryer? Salmon. I will never pan fry salmon again with this fool proof recipe. Just wash, sprinkle on Cajun spices, and airfry for 7 minutes in a preheated 180C AF. This recipe is so simple, dinner is literally on the table in 10 minutes, including prep time!

8. Low carb lunch idea: Grilled Cauliflower Steaks, June 2015
Recipe at: https://budgetpantry.com/grilled-cauliflower-steaks/
Jun 16 - Grilled Cauliflower Steaks5
One of the most beautiful dishes I have photographed.. I’m not a fan of cauliflower when it’s stir fried but when roasted, grilled or baked, cauliflower is totally transformed, emitting a delicious, intense, nutty flavour. So good!

9. Hakka Abacus Seeds for Noobs, December 2015
Recipe at: https://budgetpantry.com/hakka-abacus-seeds/
hakka abacus seeds main
I had to include this because it was the most back breaking thing I have ever attempted. If you’re a noob at this like me, you’d like this recipe.

============================================
So that’s my round-up for 2015! Thank you for sticking around, especially those who are with me on my Facebook Community – you have no idea how much your likes, shares and comments mean to me!

Love,
Chris

The post 2015 Budgetpantry’s recipe round-up! appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

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