Monday, February 23, 2009

Another messy recipes

Ham, Cheese Bread Rolls

PhotobucketIngredient:
8 slices White / Whole meal bread
8 slices Chicken / Turkey / Pork ham
8 slices Cheddar Cheese
Flour solution (2 tbsp Plain flour + 1 tbsp water)
Parsley, chopped (I used Dried basil leaves)
3 eggs, beaten
Pinch of salt
Dash of pepper
Butter for frying

Methods:
1. Beat eggs with salt and pepper, stir in basil leaves. Set aside.
2. Combine flour solution. Set aside.
3. Cut away the crust of bread. Roll flat with a rolling pin.
4. Put a slice of ham on bread and a slice of cheese on the cheese.
5. Spread some flour solution on the end of bread.
6. Roll up and close tight.
7. Heat butter. Dip bread roll with egg mixture.
8. Pan fry till golden brown. Serve.


Stir Fried Prawns with Basil & Chilli

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Ingredients:
500gm Big-sized Prawns, removed shell - retain tail
6 fresh sweet basil leaves, chopped
1 red chilli, half cut into strip, half minced
1 clove garlic, minced

Seasonings:
Dash of salt, sugar & pepper

Methods:
1. Washed prawns, removed shell & vein. Retain the tail. Pat dry.
2. Soak in ice cold water & ice cubes with some salt for 1 hour. Drained.
3. Marinate with seasonings, chopped basil, minced garlic & minced red chilli for 10 mins.
4. Heat 1 tbsp of olive oil. Stir fry prawns for 5 mins for till cooked.
5. Fold in chilli strips. Mix well.
6. Garnish with some fresh sweet basil leaves. Serve with rice or noodles.

My bits of tips:
Pat dry prawns, soak prawns with ice cold water, ice cubes & some sea salt to get the bouncy bite.
Don't over cook the prawns, instead stir fry until prawns are about to cooked. Off fire and leave for 1 min.

Herbs Baked Potato

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Ingredients:
2 large U.S. Potatoes, cut into 8 wedges
1 tbsp butter
Dash of dried basil leaves
Dash of dried oregano leaves
1 clove garlic, minced or 1 tsp garlic powder

Methods:
1. Washed and cut potatoes into 8-10 wedges. This depends on how big is your potatoes.
2. Combine all ingredients. Marinate for 10 mins.
3. Bake in oven at 450º for 10-15mins or till potatoes turn golden brown.

Seafood Baked Rice

PhotobucketThis recipe makes 4 servings of 5" X 3.5" baking dishes.
Ingredients:
1 Kg Dory fillets, cut into half
300gm Big-sized prawns
6 crab sticks, cut into cubes
Shredded cheese - Mozarella / Cheddar (your preference)

Rice ingredients:
1 cup rice, washed, drained
5 cloves garlic, minced
8 button mushroom - white / brown
2 tbsp butter
1 tsp salt
1 tsp white pepper

Seafood Marinate:
1 tsp salt
1 tbsp ground black pepper
6 tbsp chopped fresh sweet basil leaves
Dash of sugar

Methods:
1. Marinade seafood (fish, prawns & crab sticks) with Seafood Marinate. Set aside for 1 hour.
2. Heat wok with butter, saute garlic & button mushroom till fragrant.
3. Add rice, stir & mix for 5 mins. Pour into rice cooker, add water to cook according.
4. Add salt & white pepper. Stir well. Let in cook.
5. Prepare any baking dish (I used 3.5" X 5" alluminium foil baking dish) by coating it with some olive oil.
6. Scoop rice into the baking dish. Arrange ingredients on the rice.
7. Sprinkle some olive oil. Top up with shredded cheese.
8. Preheat oven at 180º for 10 mins. Put in 2 baking dish. Bake for 15-20mins or till cheese melted.
9. Serve immediately.

Oyster Sauce Chicken

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Ingredients:
4 chicken wings & drumsticks, cut into pieces
1 big red onion, cut into slices
2 cloves garlic, minced

Marinate:
2 tbsp Oyster sauce
1 tsp light soya sauce
Dash of pepper
Corn flour for coating

Seasonings:
2 tbsp Oyster sauce
1 tsp Lee & Perrin sauce
Dash of pepper
Corn flour solution (1 tsp corn flour + 3 tbsp water)
1 tsp Shio Xing rice wine
10ml water

Methods:
1. Marinade chicken with marinate in the fridge for 2 hours.
2. Deep fry chicken till golden brown. Set aside.
3. Heat oil, saute onion and garlic till fragrant.
4. Add seasonings. Bring to boil.
5. Add in chicken. Simmer for 2 mins till sauce thicken.
6. Dish up and garnish with coriander leaves. Serve.

Steamed Chicken with Arrowhead & Chinese Sausages

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Ingredients:
4 chicken thigh & drumsticks, cut into chunks
1 chinese sausages, sliced diagonally
3 big-sized arrowhead, sliced thinly
2 tbsp oil
3 cloves garlic

Seasonings:

1 tsp salt
2 tbsp Shio Xing rice wine
1 tbsp light soya sauce
1 tsp white pepper
Dash of sesame oilMethods:
1. Washed chicken, removed skin and chopped into chunks.
2. Sliced arrowhead and chinese sausages.
3. Arrange coarsely in a steaming bowl or plate.
4. Add in seasonings, stir and mix well.
5. Boil water for steaming. Once boiled, put in the bowl.
6. Steam for 30 mins or until chicken is cooked.
7. Serve with hot steaming rice.

Yee Mee Noodle Cantonese Style

PhotobucketIngredients:
4 cakes Yee Mee
200gm medium-sized prawns, removed shell & vein
1/2 carrot, cut into strips
200gm Choy Sam (green leafy vegetable), peeled and washed
4 pcs Fish cakes, sliced
2 cloves garlic, minced
4 cups water
4 eggs, beatenSeasonings:
1 tbsp Shiao Xing Rice Wine
3 tsp salt
2 tsp white pepper

Thickener (adjust according to your preference):
6 tsp corn flour
10 tbsp waterMethods:
1. Heat oil, saute garlic till fragrant.
2. Add in carrot & fish cakes. Stir well for 2 mins.
3. Add in water, bring to boil.
4. Add in choy sam & prawns. Simmer till cooked.
5. Add in thickener & eggs Simmer till gravy is thicken.
6. Add in seasonings. Off fire.
7. Arrange yee mee on a plate. Pour the gravy onto it. Serve hot.

Stir Fry Arrowhead with Celery

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Ingredients:
6 big-sized arrow heads, peeled & sliced
2 stalks Celery, sliced
2 cloves Garlic, minced
2 tbsp Olive oil
Sugar & Salt to taste

Methods:
1. Washed, peeled & sliced arrow heads. Set aside.
2. Washed & sliced celery. Set aside.
3. Heat up olive oil in a wok.
4. Saute garlic till fragrant.
5. Add in arrowhead & celery. Stir fry till fragrant & soft.
6. Add in sugar & salt to taste.
7. Sprinkle some water. Stir fry for a minute.
8. Dish up & serve.

Broccoli & Potato Soup

PhotobucketIngredients:
1 Kg broccoli, cut into florets
4 medium-sized potatoes, peeled & chopped
1 tbsp Olive oil
1 large Brown onion, chopped
2 cloves garlic, crushed
2 cups vegetable stock (I used plain water)
2 cups water
Salt & pepper to tasteMethods:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic.
2. Cook, stirring for 3 mins or until soft.
3. Add broccoli, potato, stock and 2 cups cold water. Cover.
4. Bring to boil. Reduce heat to low. Simmer, stirring for 10-15 mins or until potato is tender. Remove from heat.
5. Process in a food processor until smooth. Return to pan. Cook for 5 mins or until heated through.
6. Season with salt and pepper. Serve.

• High fibre
• Vegetarian
• Low saturated fat


My bits of tips:
• I used the broccoli stems too.
• The thickness of the soup is on your own preference. If you find the soup is too thick, you may add more vegetable broth / stock / water after blending.

Fried Rice with Cashew nuts

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Ingredients:
2 bowls of rice
200gm prawns, peeled (retain the tail)
200gm chicken breast meat, cubed
1 red onion, cut into 8 portions
2 cloves garlic, minced
1 stalk of celery, sliced
2 eggs, beaten
200gm roasted cashew nuts

Seasonings (pre-mixed):
3 tbsp oyster sauce
2 tsp light soya sauce
1 tsp sesame oil
Dash of pepper

Methods:
1. Marinate prawns & chicken with some salt, sugar & sesame oil.
2. Heat oil, sautee half of the garlic, stir fry prawns till cooked. Set aside.
3. Heat oil again, sautee garlic & onion till fragrant.
4. Add in celery & chicken, stir fry till chicken is tender.
5. Add eggs, stir & mix well.
6. Add rice, fry till fragrant. Sprinkle some water if necessary.
7. Add seasonings, mix well. Sprinkle cashew nuts & mix well.
8. Dish up and serve.

Traditional Pancakes

PhotobucketYesterday my son requested me to make him some pancakes, so I dug out all my recipe books and found this trusted and tested Good Old Fashioned Pancakes from this website. I have made a batch of banana pancakes last time with this recipe. It was indeed very tasty and simple to make. This recipe makes 3 big pancakes which can be cut into 8 pieces. What a simple and quick snack for the whole family. You may spread some raspberry jam, kaya, butter, maple syrup, apricot jam or peanut butter on it. Simply delicious!

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Ingredients:
1 & 1/2 cups all-purpose flour
3 & 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 & 1/4 cups milk
1 egg
3 tablespoons butter, melted

Methods:
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled frying pan over medium high heat.

2. Pour or scoop the batter onto the frying pan using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

My bits of recommended recipes:
Banana Pancakes
Almond & Apple Cake
Simply Cup Cakes

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Monday, January 12, 2009

Braised Chicken with Shallots

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Ingredients:
4 chicken thighs & drumsticks, chopped
10 shallots, washed & peeled
2 nos garlic, sliced
5 nos ginger, sliced
1 tsp black soy sauce

Marinate:
1 tsp salt
2 tbsp light soya sauce
4 tbsp Shaoxing wine
1 tsp sesame oil
pepper to taste

Methods:
1. Marinade chicken with the marinate. Set in the fridge for 3 hours or longer.
2. Heat up olive, saute shallots, garlic & ginger till fragrant.
3. Add chicken, stir fry the chicken till tender and fragrant.
4. Add water - the water should cover the chicken.
5. Cover the wok lid. Simmer under low fire for about 10-15mins or till gravy thicken.
6. Add dash of salt.
7. Add black soy sauce, stir well & dish up. Serve hot.

My bits of recommended recipes:
Braised Chicken with Tea
Braised Ginger Chicken with Potatoes
Braised Chicken with Button Mushroom

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Wednesday, January 7, 2009

Eggs with Cranberry Beans

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Sometimes when I am too busy or rushing for a meal. I prefer to cook "one dish meal". Simple, quick & easy! I had some cranberry beans in hand which kinda bored to make it into soup. So, I though of giving it a try for a quick stir fry omelette dish. The result is not bad though if you need to fix a quick and healthy meal. So, this is what I have made for the "rushing" dinner!

Ingredients:
300gm cranberry beans, peeled & washed
200gm chicken breast meat, sliced
2 eggs, beaten
1/2 red onion, sliced

Marinate for chicken:
1 tsp sesame oil
1 tsp light soya sauce
Dash of pepper
Dash of corn flour

Seasonings (mix well):
1/2 tsp salt
2 tsp light soya sauce
Dash of pepper
10ml water

Methods:
1. Boil cranberry beans in a pot till soft. Drained and set aside.
2. Marinade chicken with marinate. Set aside for 10 mins.
3. Heat up 1 tbsp olive oil, saute onion till fragrant.
4. Add chicken. Stir fry until chicken is cooked.
5. Add cranberry beans. Stir fry for 1 min.
6. Add eggs, let it cook for a while before turning it to other side.
7. Add seasonings. Stir and mix the ingredients.
8. Dish up and serve with rice or noodles.

My bits of recommended recipes:
Stir fry eggs with mushroom & veggie
Special Tamago
Ridge Gourd Omelette

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Friday, January 2, 2009

Delightful Trifle

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Happy 2009 everyone! I am back from a long and delightful holiday break, and also gaining some extra pounds after all the feasting and holidaying....haha... How about your holiday break? and your New Year celebration?
Trifle is my all time favourite when comes to dessert because it is indeed soothing and consists variety of ingredients in it. You can just add anything in it of your own choice, such as cakes, bread, pudding, jelly, nuts, seeds or whipped cream too. Isn't it nice? This recipe was adapted and modified from kuali.com.


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This recipe can make 2 big bowl and 2 small glass of trifle:
Ingredients:
8 pieces Swiss roll slices
3–4 tbsp orange juice (I used Sunkist Brand)

Custard filling
50g custard powder
100g castor sugar
150ml water
600ml milk
1/4 tsp vanilla essence
1/8 tsp salt

Jelly layer
2 packets (90g) NONA strawberry / raspberry jelly crystals
400ml (for one packet) boiling water X 2 for 2 packets

Topping
Peaches (about 825gm), cubed / sliced

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Method

1. Dissolve the custard powder in milk in a saucepan. Add in water, sugar, salt and essence. Stir over low heat until mixture thickens and bring to boil.

2. To make the trifle, line a glass dish with the Swiss roll slices. Spoon some fruit juice over them and then top with peaches pieces.

3. Pour the prepared custard over the peaches pieces then place the glass dish in the refrigerator for 20 minutes to set the custard.

4. Put peaches slices again on the custard.

5. To prepare jelly, dissolve jelly crystals in hot water.

6. Pour dissolved jelly over the custard & peaches. Chill in the refrigerator until the jelly sets.

(Note: The trifle should be well chilled before serving.)

My bits of tips:
• Simmer the custard till thicken in low heat and keep on stirring it.
• Chilled the trifle before serving to make the trifle more savouring and cold.
• Check out this website for NONA Crystal Jelly

My bits of recommended recipes:
Colourful Jelly
Dried Longan Dessert

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Tuesday, December 30, 2008

Steamed Herbal Chicken With Ginseng

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I am a chinese herbs fans too... I just love dishes cooked with herbs either soup, steamed or braised, even the bitter ones.
The smell of the herbs & sweet taste of the chicken when serve hot make the dish so fantastic, especially those double boiled soup in the chinese clay pot.
My late grandma used to boil variety of herbal soup & steamed chicken with herbs for us during our childhood days. The Labour of Love soup is definitely tasted sweet and delicious, isn't it? Are you a chinese herbs' lover too? If yes, do try out this simple recipe of mine! Happy cooking!


Ingredients:
4 chicken thigh, chopped into pieces
4 chicken wings, chopped into 2 portion
10ml water
Aluminium foil

Seasonings:
2 tbsp Shiao Xing Rice Wine
1 tsp salt
2 tsp light soy sauce
1 tsp sesame oil

Herbs:
5 sticks of 党参 dang shen (cut into 5cm long)
10-12 red dates 红枣, washed and removed seeds
2 tbsp wolfberries 枸子, rinsed
10 slices ginseng 人参片, rinsed

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Methods:
1. Washed and cut chicken whole leg. Chopped into big pieces.
2. Marinade with seasonings for 2-3 hours.
3. Put chicken in a big bowl. Add in herbs and a pinch of salt.
4. Cover with aluminium foil.
5. Boil water before hand. Steamed chicken at high heat for 30 mins or till chicken is cooked.
6. Remove foil, dish out and serve.

My bits of tips:
• You may also wrap the chicken in the aluminium foil for steaming.
• You may replace water with concentrated chicken stock to have more taste.

My bits of recommended recipes:
Chicken herbal soup
Steamed herbal chicken Ver 2

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Wednesday, December 24, 2008

Moist Banana Bread

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"I am dreaming for a White Christmas...." Oh yeah, I'm always dreaming of a White Christmas, with a cup of hot coffee & a piece of indulgence dessert, sitting in front of french-styled windows... watching those snow flakes falling down to the earth! What a fantastic White Christmas! Will my dream comes true? Oh dear! I guess I need a longer time to make this dream comes true but for sure it will come true one day... hohoho....
Before my dream come true, let me make an indulgence dessert for this Christmas & fill my little prince & my loving hubby's tummy.

This recipe was adapted from YOUTUBE (watch the video clip for the steps). I baked this for Christmas. It was indeed a very good recipe. Simple ingredients and tasty! This is a "quick bread recipe" without using yeast according to the baker. The secret ingredient for this moist banana bread is the sour cream. It is awesome! The texture is moist, soft & delicious!

Thanks to this recipe as I can bake it without hassle in a short period for my family, especially my hubby whom a banana bread or cakes' lover. If you are looking for a simple banana recipe, try this and you will surely like it.

Before I off for Christmas break.
Here I would like to give my sincere wishes to all my wonderful friends and foodies...
A Merry Merry Blessed Christmas
& Happy New Year!


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Ingredients A:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder

Ingredients B:
1/2 cup softened butter
1 1/2 cup white sugar
1/2 tsp salt
2 eggs
1 tsp vanilla essence
4 tbsp sour cream

Ingredient C:
5 medium-sized bananas, mashed ( I used "pisang berangan")

Methods:
1. Sieve ingredients A. Set aside.
2. Combine ingredients B in electric cake mixer & mix well.
3. Fold in ingredient A. Mix well.
4. Mash 5 medium-sized bananas in a bowl.
5. Pour in the banana. Mix well.
6. Transfer to a baking tray.
7. Bake at 350F for 20 mins. Off oven and let it bake for another 5 mins.
8. Use a skewer to test if the bread is cooked. If the skewer comes out clean and dry means the cake is cooked.
9. Let cool & cut into your desired shape.

My bits of recommended recipes:
Almond & Apple Cake
Simply Cup Cakes

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Saturday, December 20, 2008

Basil Chicken Cutlets

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".... have I told you lately that I love you..." This song is dedicated to my favourite fresh herbs... "Prince Sweet Basil Leaves" as I have been cooking a lot of dishes using this prince charming... hahaha.... another recipe on sweet basil leaves, this time is "Basil Chicken Cutlets". Cutlets are our all time favorite, especially those cutlets that sell in the "Mamak" (Indian Muslim) restaurant. Their cutlets are so flavouring and appertizing especially when you eat with their variety of curries dishes. May be I shall search some similar recipes and add in the sweet basil leaves! Let's work and wok!

Ingredients A:
500gm Chicken breast meat, minced
10 stalks of Sweet basil leaves (use leave part only)
1/2 minced red onion

Marinate:
2 tsp salt
1 tbsp olive oil
2 tbsp butter
Dash of pepper

Ingredients B:
1/2 cup self-raising flour
1/2 cup all-purpose flour
200ml milk

Methods:
1. Combine Ingredients A & marinate. Marinade in the refrigerator for 2 - 3 hours or longer.
2. Remove from the fridge and thaw it.
3. Combine with ingredients B.
4. Heat up olive oil in a non-stick pan.
5. Scoop about one tablespoon of the batter.
6. Pan fry till golden brown with low fire.
7. Put on a kitchen towel to absorb oil.
8. Serve warm with any dipping sauce.

My bits of recommended recipes:
Basil Potato Patties
Tofu Tuna Patties

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Wednesday, December 17, 2008

Basil Potato Patties

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Yes! This is what I have made with sweet basil leaves from my previous post. Basil potato patties and it just gone within minutes! It is simple yet delicious. The flavour and the smell of the basil leaves with the potatoes make a good combination. I have fallen in love with basil leaves... haha... My son, whom is not a green eater can finished half of it even the smell of the basil leaves is quite strong. Awesome isn't it? A simple recipe for snack or side dish.

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Ingredients:
4 medium potatoes, peeled and quartered
Handful of fresh basil leaves, chopped (use the leaves only - about 10 stalks)
1/2 cup milk
1/4 cup butter
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup self-rising flour
1/2 cup all-purpose flour
1/4 cup finely minced onion
Olive oil for frying

Methods:
1. Cook potatoes in boiling water covered for 15 minutes or until tender.
2. Drain & mash potatoes with a potato masher or fork.
3. Add remaining ingredients and mash well. Allow mashed potatoes to cool.
4. Stir in flour, onion and basil leaves. Mix well.
5. Heat up olive oil in a non-stick pan. Scoop 1 tbsp of batter, fry till golden brown.
6. Put on the kitchen towel to absorb extra oil. You may get approx. 12-15 patties.

Braised Chicken with Shallots

PhotobucketIngredients:
4 chicken thighs & drumsticks, chopped
10 shallots, washed & peeled
2 nos garlic, sliced
5 nos ginger, sliced
1 tsp black soy sauce

Marinate:
1 tsp salt
2 tbsp light soya sauce
4 tbsp Shaoxing wine
1 tsp sesame oil
pepper to taste

Methods:
1. Marinade chicken with the marinate. Set in the fridge for 3 hours or longer.
2. Heat up olive, saute shallots, garlic & ginger till fragrant.
3. Add chicken, stir fry the chicken till tender and fragrant.
4. Add water - the water should cover the chicken.
5. Cover the wok lid. Simmer under low fire for about 10-15mins or till gravy thicken.
6. Add dash of salt.
7. Add black soy sauce, stir well & dish up. Serve hot.

Eggs with Cranberry Beans

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Ingredients:
300gm cranberry beans, peeled & washed
200gm chicken breast meat, sliced
2 eggs, beaten
1/2 red onion, sliced

Marinate for chicken:
1 tsp sesame oil
1 tsp light soya sauce
Dash of pepper
Dash of corn flour

Seasonings (mix well):
1/2 tsp salt
2 tsp light soya sauce
Dash of pepper
10ml water

Methods:
1. Boil cranberry beans in a pot till soft. Drained and set aside.
2. Marinade chicken with marinate. Set aside for 10 mins.
3. Heat up 1 tbsp olive oil, saute onion till fragrant.
4. Add chicken. Stir fry until chicken is cooked.
5. Add cranberry beans. Stir fry for 1 min.
6. Add eggs, let it cook for a while before turning it to other side.
7. Add seasonings. Stir and mix the ingredients.
8. Dish up and serve with rice or noodles.

Delightful Trifle

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This recipe can make 2 big bowl and 2 small glass of trifle:
Ingredients:
8 pieces Swiss roll slices
3–4 tbsp orange juice (I used Sunkist Brand)

Custard filling
50g custard powder
100g castor sugar
150ml water
600ml milk
1/4 tsp vanilla essence
1/8 tsp salt

Jelly layer
2 packets (90g) NONA strawberry / raspberry jelly crystals
400ml (for one packet) boiling water X 2 for 2 packets

Topping
Peaches (about 825gm), cubed / sliced
Method

1. Dissolve the custard powder in milk in a saucepan. Add in water, sugar, salt and essence. Stir over low heat until mixture thickens and bring to boil.

2. To make the trifle, line a glass dish with the Swiss roll slices. Spoon some fruit juice over them and then top with peaches pieces.

3. Pour the prepared custard over the peaches pieces then place the glass dish in the refrigerator for 20 minutes to set the custard.

4. Put peaches slices again on the custard.

5. To prepare jelly, dissolve jelly crystals in hot water.

6. Pour dissolved jelly over the custard & peaches. Chill in the refrigerator until the jelly sets.

(Note: The trifle should be well chilled before serving.)

Steamed Herbal Chicken With Ginseng

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Ingredients:
4 chicken thigh, chopped into pieces
4 chicken wings, chopped into 2 portion
10ml water
Aluminium foil

Seasonings:
2 tbsp Shiao Xing Rice Wine
1 tsp salt
2 tsp light soy sauce
1 tsp sesame oil

Herbs:
5 sticks of 党参 dang shen (cut into 5cm long)
10-12 red dates 红枣, washed and removed seeds
2 tbsp wolfberries 枸子, rinsed
10 slices ginseng 人参片, rinsed
Methods:
1. Washed and cut chicken whole leg. Chopped into big pieces.
2. Marinade with seasonings for 2-3 hours.
3. Put chicken in a big bowl. Add in herbs and a pinch of salt.
4. Cover with aluminium foil.
5. Boil water before hand. Steamed chicken at high heat for 30 mins or till chicken is cooked.
6. Remove foil, dish out and serve.

My bits of tips:
• You may also wrap the chicken in the aluminium foil for steaming.
• You may replace water with concentrated chicken stock to have more taste.

Moist Banana Bread

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Ingredients A:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder

Ingredients B:
1/2 cup softened butter
1 1/2 cup white sugar
1/2 tsp salt
2 eggs
1 tsp vanilla essence
4 tbsp sour cream

Ingredient C:
5 medium-sized bananas, mashed ( I used "pisang berangan")

Methods:
1. Sieve ingredients A. Set aside.
2. Combine ingredients B in electric cake mixer & mix well.
3. Fold in ingredient A. Mix well.
4. Mash 5 medium-sized bananas in a bowl.
5. Pour in the banana. Mix well.
6. Transfer to a baking tray.
7. Bake at 350F for 20 mins. Off oven and let it bake for another 5 mins.
8. Use a skewer to test if the bread is cooked. If the skewer comes out clean and dry means the cake is cooked.
9. Let cool & cut into your desired shape.

Basil Chicken Cutlets

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Ingredients A:
500gm Chicken breast meat, minced
10 stalks of Sweet basil leaves (use leave part only)
1/2 minced red onion

Marinate:
2 tsp salt
1 tbsp olive oil
2 tbsp butter
Dash of pepper

Ingredients B:
1/2 cup self-raising flour
1/2 cup all-purpose flour
200ml milk

Methods:
1. Combine Ingredients A & marinate. Marinade in the refrigerator for 2 - 3 hours or longer.
2. Remove from the fridge and thaw it.
3. Combine with ingredients B.
4. Heat up olive oil in a non-stick pan.
5. Scoop about one tablespoon of the batter.
6. Pan fry till golden brown with low fire.
7. Put on a kitchen towel to absorb oil.
8. Serve warm with any dipping sauce.

Basil Potato Patties

PhotobucketIngredients:
4 medium potatoes, peeled and quartered
Handful of fresh basil leaves, chopped (use the leaves only - about 10 stalks)
1/2 cup milk
1/4 cup butter
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup self-rising flour
1/2 cup all-purpose flour
1/4 cup finely minced onion
Olive oil for frying

Methods:
1. Cook potatoes in boiling water covered for 15 minutes or until tender.
2. Drain & mash potatoes with a potato masher or fork.
3. Add remaining ingredients and mash well. Allow mashed potatoes to cool.
4. Stir in flour, onion and basil leaves. Mix well.
5. Heat up olive oil in a non-stick pan. Scoop 1 tbsp of batter, fry till golden brown.
6. Put on the kitchen towel to absorb extra oil. You may get approx. 12-15 patties.

Steamed Fish with Herbs

PhotobucketIngredients:
500gm Dory fish fillet, cut into pieces
100gm fresh sweet basil leaves, washed & chopped (I used only the leaves)
50gm fresh parsley, washed & chopped (I used only the leaves)
100gm baby spinach, washed & chopped (I used only the leaves)
Olive oil
Pinch of salt
2 slices cheese
5ml water

Stir frying vegetables:
1/2 yellow capsicum, sliced
1/2 carrot, sliced
100gm cabbage, sliced
Salt
Olive oil

Methods:
1. Heat up olive oil, saute all the vegetables till soft, add in salt. Set aside.
2. Wash & pat dry fish fillet. Steamed at high heat for 5 mins. Keep warm in the pot.
3. Heat up olive oil, sautee sweet basil, parsley & spinach till soft. Add a pinch of salt.
4. Transfer to a food processor or blender. Add in water, some olive oil & cheese. Blend till herbs turn paste.
5. The herbs batter should be semi-paste and not watery.
6. Dish up on a plate, place fish on the sauce & add some stir fried vegetables.
7. Serve with hot steamed rice or noodles.

Stir Fried Broccoli, Mushroom & Prawns

PhotobucketIngredients:
300gm Broccoli, cut into florets
6 stalks Mushroom (whole), soaked
200gm Prawns, removed shell & vein
4 nos Shallot, sliced
Butter for frying prawns
Dash of olive oil
Dash of salt
Dash of pepper
Dash of sesame oil

Seasonings (mix well):
2 tbsp Oyster sauce
1 tsp Light soya sauce
10ml Water
1/2 tsp Corn flour

Methods:
1. Wash & soak mushroom with hot water. Set aside.
2. Wash prawns , remove shell & vein.
3. Soak in cold water with ice cubes. Set aside.
4. Cut broccoli into florets, wash & soak with salt water. Set aside.
5. Drain mushroom, cut away stems.
6. Drain broccoli, blanch with hot water, salt & olive oil. Retain the water.
7. Drain prawns, pat dry. Marinade with some salt, pepper & sesame oil.
8. Heat up butter in a non-stick pan, pan fry prawns till cooked. Set aside.
9. Heat up 3 tbsp olive oil, fry shallot till golden brown, drain shallot and set aside.
10. With the remaining oil, stir fry mushroom till soft.
11. Remove mushroom and set aside.
12. Toss broccoli, mushroom & prawns in a plate.
13. With the remaining oil, saute seasonings till thicken.
14. Pour sauce to combined broccoli, mushroom & prawns.
15. Add fried shallot for garnishing.

Grilled Chicken with Spices

Photobucket
Ingredients:
2 Chicken whole leg
1 tbsp Sesame seed, toasted
1 tsp Dried basil leaves (optional)
1/2 Onion, chopped / sliced
Handful of coriander leaves for garnishing

Marinate (Pound all ingredients):
1/2 stick of Cinnamon stick (about 2cm)
1 Big-sized star anise
2 Cloves
1 tsp Peppercorn
Olive oil for grilling

Seasonings:
1 tbsp Lee & Perrin sauce
1 tbsp Light soya sauce

Methods:
1. Wash & pat dry chicken whole leg. Remove or retain the skin. I removed the skin.
2. Make some slits on the chicken meat.
3. Marinade it with marinate ingredients, seasonings & dried basil leaves.
4. Refrigerated at least about 1 - 2 hours or preferable overnight.
5. Drain the chicken. Reserved the balance sauce.
6. Heat up some olive oil on a grill pan or non-stick pan, grill chicken till browned or cooked.
7. Dish up, sprinkle some sesame seed, garnish with coriander leaves.
8. With the remaining oil in the pan, saute onion till fragrant.
9. Pour the balance marinate sauce & simmer till sizzle.
10. Dish up and use for dipping or gravy for the chicken.

Teriyaki Chicken Skews

Photobucket
Ingredients:
2 pcs Chicken breast meat, cut into cubes
1/2 Zucchini, cut into cubes
1/2 Yellow capsicum, cut into cubes
10 Stick bamboo skews, cleaned, washed & soaked in water
Olive oil for grilling (I used Alce Nero Organic Olive Oil)
Honey for coating (I used Alce Nero Organic Acacia Honey)

Seasonings:
3 tbsp Teriyaki Marinade Sauce (MasterFood Brand)
1 tbsp Lee & Perrin Sauce
Dash of pepper

Methods:
1. Trim bamboo skews into your desired length. Soak bamboo skews in cold water for at least half a day to prevent it to be burn.
2. Chop the chicken breast meat with the back of knife coarsely to make the meat more tender.
3. Cut chicken breast meat into cubes. Marinade with seasonings in the fridge for at least 30 mins (the longer the better).
4. Cut zucchini & capsicum into cubes. Set aside.
5. Drain the chicken breast meat from the sauce and retain the sauce.
6. Skew all the ingredients according to your preference.
7. Heat up grill or non-stick pan, grill the skews in medium-low fire.
8. Brush in honey in between grilling. Turn over to the other side and grill gently.
9. Grill skews until cooked & dish up.
10. With the remaining oil, heat up the balance of marinade sauce with some water.
11. The sauce can be used for dipping. Serve & enjoy the skews!

My bits of tips:
• Grill in low fire when brushing honey & turn the skews occasionally to prevent burn.

Steamed Seafood Egg Custard

PhotobucketIngredients:
2 eggs, beaten
300ml water

Seasonings:
1 tbsp Light soya sauce
1/2 tsp salt
1/2 pepper

Fillings:
3 crab sticks, cut into cubes
6 medium-sized prawns, removed shell & vein
3 tbsp Green peas
Few slices of blanched carrots


Methods:

1. Cut carrot into desired shape. Blanch & set aside.
2. Beat eggs in a bowl and add water.
3. Add in seasonings. Mix well.
4. Arrange fillings in 3 separate bowls.
5. Sieve egg batter when you pour into the bowls.
6. Top up some extra fillings if it is needed.
7. Pre-boiled water for steaming.
8. Arrange bowls on a steaming tray.
9. Steam for 15 mins or till egg custard is just cooked.

My bits of tips:
• Sieve the egg batter to have smooth and silky texture.
• Occasionally open the steamer lid to release the steam to have a smoother texture too.

Pan Fried fish with herbs

Photobucket
Ingredients:
500gm Dory fish fillet, cod fish or snapper
1 handful of Coriander leaves, chopped
1 handful of Spinach, chopped
1 tbsp of Marjoram, chopped
1/2 red onion, chopped
2 tbsp olive oil
50ml water
1 pc Cheddar cheese, break into pieces
1 tsp dried basil leaves
1/2 carrot, cut and blanched

Method:
1. Cut fish fillet into 3 portions (big pieces).
2. Pan fry in a non-stick pan till cooked. Set aside.
3. Sautee onion with olive oil till fragrant.
4. Add spinach, coriander & marjoram. Saute till fragrant.
5. Add in water & dried basil leaves. Simmer till ingredients are soft.
6. Transfer to blender, add extra olive oil & cheese. Blend till semi-paste.
7. Pour onto the fish. Garnish with sliced carrot. Serve with hot steamed rice.

Tortilla, anyone?

PhotobucketIngredients:
1 slice of Tortilla (garlic flavour)
1 can of 185gm Tuna Spread with Mayonnaise (you may use other flavour)
1 nos Ridge Gourd, sliced thinly & finely
2 eggs, lightly beaten
Salt & pepper to taste
Butter for spreading

Ridge Gourd Omelette Methods:
1. Heat up oil, saute ridge gourd till half soft.
2. Beat up eggs, add in salt and pepper.
3. Add in eggs, pan-fry till slightly golden brown.
4. Dish up and set aside.

Tortilla:
1. Cut tortilla into half.
2. Spread tuna evenly on one side.
3. Spread butter on the other half.
4. Place omelette on top of tuna.
5. Close up with another half.
6. Cut tortilla into 4 portions. (quartered)
7. Serve and enjoy with a cup of tea or coffee.

Creamy Butter Chicken

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Ingredients:
3 pcs Chicken Keel
One handful of curry leaves
1 tbsp butter

Coating:
1/4 cup plain flour
1/4 cup corn flour / tapioca flour
2 eggs, beaten

Seasonings:
400ml Evaporated milk
1 tsp sugar
1/4 tsp salt
Methods:
1. Combine plain flour & corn flour in a bowl.
2. Beat up eggs in a separate bowl. Add a pinch of salt.
3. Dry chicken keel with towel.
4. Heat up oil in a deep oil. Coat chicken keel with eggs, then flour.
5. Deep fry in low fire until golden brown. Set aside & let cool.
6. Heat up butter in a non-stick pan, add curry leaves. Saute till fragrant.
7. Add in evaporated milk, simmer in low fire till milk is thicken.
8. Add in sugar and salt.
9. Chop chicken keel into big slices. Pour milk onto chicken.
10. Serve hot.

My bits of tips:
• If you prefer cheesy taste, add in a slice of cheddar cheese in the sauce.
• Fry chicken in low heat until chicken is cooked. Use a skewer to prick on the thickest part to test is the chicken is fully cooked.
• Simmer milk in low heat and stir gently so that milk will be smooth and creamy.

French Toast with Dried Basil

PhotobucketIngredients:
6 slices of White English Bread
3 eggs, lightly beaten

Seasonings:
2 tsp of Sugar
1 tsp White pepper
Pinch of Salt
2 tsp Dried basil leaves

Methods:
1. Beat eggs and Add in seasonings. Set aside.
2. Cut bread into 2 portions, diagonally.
3. Heat up oil in a non-stick pan.
4. Dip bread in the batter.
5. Pan fry both sides in low fire till bread slightly brown.

莲藕粉葛红枣汤

PhotobucketIngredients:
2 Big-sized Chicken Drumsticks, removed skin
6 inches long lotus root (莲藕), sliced
300gm Pueraria thomsonii (粉葛)
15 nos Red dates, removed seed (红枣)
1.5 liters water
Salt to taste

Methods:
1. Bring water to boil. Add in chicken drumsticks. Boil for 5 mins.
2. Add in lotus root, Pueraria thomsoni & red dates. Bring to boil.
3. Boil for 2 hours in low fire.
4. Add in salt & serve.

Simply Pizza

PhotobucketIngredients:
2 pizza base (I bought from Jusco)
1 packet of Mozzarella Cheese for topping (about 300gm)

Homemade Tomato Sauce:
2 tbsp Olive Oil
1/2 medium-sized onion, chopped
1 small carrot, chopped
1/2 yellow capsicum, chopped
1 can of Tomato Puree, 140gm (I used Duchef brand)
1 clove garlic, minced
1/2 tsp of dried basil & oregano
3 large tomatoes, removed skin & seed, chopped
Handful of parsley, chopped
1 tbsp tomato ketchup
1 tsp salt & sugar

Pizza topping ingredients:
Hawaii Chicken
300gm pineapple sliced, cubed
300gm chicken breast meat, cubed
1/2 red onion, sliced

Tuna & sausage
90gm Tuna Chunks in sunflower oil, flaked
3 sausages, sliced diagonally
1/2 yellow capsicum

Methods for tomato sauce:
1. Cut tomato into half, remove seeds, make an "X" cross at the bottom. Blanch with hot water for a minute.
2. Drained, removed skins and chopped.
3. Heat up olive oil, sautee garlic & onion till fragrant.
4. Add in carrot & capsicum, sautee till fragrant.
5. Add in tomatoes & parsley, simmer for 2 mins.
6. Add tomato puree, tomato ketchup, salt & sugar. Simmer till sauce is thicken (about 15 mins).
7. Sprinkle dried basil & oregano leaves. Simmer for a min.
8. I blend the sauce a little to make it more smooth. If you prefer chunky sauce, you may skip this step.
9. Dish up and let cool.
Methods for pizza:
1. Preheat oven at 200º for 5 mins.
2. Meanwhile, spread tomato sauce on the pizza base. Use up all the sauces for 2 pizzas.
3. Arrange the pizza topping ingredients according to your creativity. Sprinkle some olive oil.
4. Spread mozzarella cheese on top of the ingredients.
5. Bake for 15-20mins or until cheese melted or crust turns golden brown.

My bits of tips:
• Serve pizza with home made mushroom soup... perfect combination....perfect taste!
• 1 pizza base can serves 8 pieces of pizza (regular pizza)
• Use more cheese topping if you prefer a rich taste.

Pineapple Fried Rice

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Ingredients:
1 & a half cup rice (preferable overnight rice)
350gm Pineapple Sliced, cut into cube
3 Sausages, cut into round shape
1 Inch long of turmeric (kunyit), removed skin and minced
1 Red onion, sliced
2 cloves garlic, minced
2 Shallots, sliced
A handful of processed green peas / frozen peas
A handful of coriander leaves, chopped

Optional (I added in because I have some balance in hand):
1/2 Yellow capsicum, sliced
3 stalks Chinese mushroom, soaked, sliced

Seasonings:
3 tbsp Oyster sauce
1 tsp salt & pepper

Methods:
1. Heat 6 tbsp oil. Sautee garlic, turmeric, shallots & onions until fragrant.
2. Add in mushroom, sausages, green peas & capsicum.
3. Stir fry till fragrant.
4. Add in pineapple, stir fry for a minute.
5. Add rice, fry and mix well. Add in seasonings. Mix well.
6. You should fry rice until fragrant.
7. Add in coriander leaves. Off fire & stir well.
8. Dish up and serve with curries or rendang.

My bits of tips:
• I cooked rice with some screw pine leaves (pandan leaves) to make it more fragrant

Simple Fried Mee Hoon Chinese Style

PhotobucketIngredients:
1 packet of Mee Hoon (vermicelli) - 500gm
1 handful of Dried Shrimp, wash & soak, drained
4 Fish cakes, sliced
2 eggs, beaten
8 nos Shallots, sliced
1 nos Carrot, sliced thinly
Few stalk of spring onion, sliced thinly
Few stalk of spring onion, chopped

Seasonings:
1 tsp Xiu Heng Rice Wine
6 tbsp Oyster Sauce
3 tbsp Black Soya Sauce

Methods:
1. Soak mee hoon for 1/2 an hour. Drain & set aside. Make an omelette & leave to cool.
2. Heat 5 tbsp of oil, sautee shallots & dried shrimp till golden brown. Drained & set aside.
3. With the remaining oil, sautee carrots till soft. Add in sliced spring onion & mix well.
4. Add in fish cakes & stir fry for a minute.
5. Add in mee hoon, fry & mix well for about 10 mins. In between, sprinkle some water if it is too dry.
6. Stir in seasonings, stir and mix well. Fried till meehoon is soft and fragrant.
7. Once it is done, add in the pre-fried dried shrimp & shallots to the wok & mix well.
8. Cut the omelette in thin strips. Toss in the mee hoon or display on top of it.
9. Garnish with chopped spring onion. Serve with chilli sauce.

My bits of tips:
* I found out that controlling the water in between is an important key in frying meehoon. Sprinkle water bit by bit while frying & keep on stirring it with a pair of chopsticks will have a better result.

Fried Udon Noodles

PhotobucketIngredients:
1 packet Udon noodles (300gm)
20 pcs Fish ball, halved
100gm Chicken breast meat, chunks
2 cloves Garlic, minced
2 nos Shallots, slice thinly
1 Onion, slice thinly
Few stalks of spring onions, cut into 4cm long
Spring onions, chopped for garnishing

Seasonings:
2 tbsp Light soya sauce
3 tbsp Oyster sauce
1 tsp Xiu Heng Rice Wine
Dash of black pepper

Marinade:

1 tsp Sesame oil
1 tsp light soya sauce
1 tsp corn flour

Methods:
1. Marinate chicken breast meat with marinade. Set aside for 10 mins.
2. Heat up oil (you may need to put more oil, about 5 tbsp), sautee onions until fragrant.
3. Add in fish ball & chicken, stir fry till fragrant. Drain up the ingredients and leave the oil in the wok.
4. Sautee garlic & shallots with the remaining oil.
5. Add in spring onions, mix well. Add in Udon noodles, stir & mix well.
6. Add the fish & chicken back to the wok. Fry till fragrant.
7. Add seasonings. Mix well & dish up, garnish with spring onions.

* You may add ground black peppercorn if you prefer hot & spicy taste.
* Fry Udon noodles gently until it is fragrant.
* Ingredient is vary, you may add seafood or any vegetables of your choice.

Stir Fried Eggs with Mushroom & Veggie

PhotobucketIngredients:
2 eggs, beaten
2 fresh white button mushroom, blanched
1 tomato, blanched, removed skin & seed
Some chopped "Huang Ti Miao", blanched
Salt & pepper to taste

Methods:
1. Blanch huang ti miao & mushroom with some oil & salt in boiling water. Set aside.
2. Cut tomato into 2, remove seed, make a cross on top & blanch. Peel off the skin & chopped.
3. Chop huang ti miao & mushroom coarsely.
4. Heat up oil, sautee all the ingredients, add in eggs and sprinkle some salt & pepper to taste.
5. Gently stir fry it until it becomes scrambled eggs.
6. Dish up & serve.

Bitter Gourd Stew

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Ingredients:
350gm Pork meat, use lean & tender pork meat
1/2 pc Bitter gourd, sliced
500ml water
2 cloves Garlic, minced
Salt to taste
Corn flour solution (1 tsp + 3 tbsp water)

Seasonings:
1 tsp Light soya sauce
1 tsp Sesame oil
1 tsp corn flour
1 tsp Xiu Heng Rice Wine

Methods:
1. Marinate pork meat with seasonings. Set aside.
2. Sautee garlic till fragrant. Add in pork & stir fry for 2 mins.
3. Add in gourd & stir fry another 2 mins.
4. Add in water, simmer till sauce is thicken.
5. Add in salt & corn flour solution. Simmer another 1 min.
6. Dish up. Serve.

Kurma Chicken Curry

PhotobucketIngredients:
1 medium-sized chicken, chopped into chucks
1 onion, sliced thinly
3 stalks coriander leaves, washed, bundled up
2 tomatoes, cut into 4 portion
4 green chillies, halved & de-seed
125ml Baba's Kurma Powder
Salt to taste
6 tbsp oil
1 tbsp butter / Ghee

Pound Ingredients:
1 onion, chopped
2 cloves garlic, chopped
2 slices ginger (3 cm long), chopped
1/2 tsp Cumin Seed (Jintan Putih)

Spices:
2 big Star Anise
1 Cinnamon
4 Cloves
4 Cardamon

Coconut milk (Fresh Press Coconut):
1 cup thick first press coconut
2 cups lightly press coconut

Methods:
1. Heat up 6 tbsp oil & 1 tbsp butter. Sautee spices till fragrant.
2. Add in pound ingredients & sautee until fragrant. About 5 mins.
3. Pour kurma powder in a bowl with some water. Stir till become paste form.
4. Add in in the wok & sautee with other ingredients till fragrant. Mix well & stir gently.
5. In between, add some water if the paste is too thick. You have to keep on stirring the ingredients to bring out the flavour.
6. Add in chicken, sautee chicken till fragrant. Mix and stir for 5 mins.
7. Once the chicken is cooked, add in one cup of first press coconut milk bit by bit. Keep on stirring and mixing gently.
8. Simmer in low fire for 5 mins. Add the 2nd cup & 3rd cup of lightly press coconut milk gradually.
9. Keep on stirring and mixing gently for 5 mins. Add salt to your taste. I added about 2 tsp.
10. Finally, add in green chillies, tomatoes & coriander leaves. Simmer for 2 mins.
11. Dish up & serve with briyani rice, white rice or even bread.

Asian Tea Time with Authentic Sambal Sandwiches

PhotobucketSandwich Recipe
Ingredients:
4 slices of White Bread, cut away the side.
Dried Shrimp Sambal
Butter for spreading
Cucumber, sliced
Tomato, sliced

Methods:
1. Spread both side of the bread with some butter.
2. Arrange cucumber on the base, spread sambal on top.
3. Top up with tomato slices and finally another slice of bread.
4. Cut sandwich diagonally & serve with hot coffee or tea.

Dried Shrimp Sambal Recipe
Ingredients:

10 nos Dried chillies (cili kering), washed & soaked
1 medium sized Onion, chopped
1 medium sized Onion, sliced thinly
1 nos Lemon grass - about 5 cm long, sliced
2 cm long Belacan, rinsed
30gm Dried Shrimp (udang kering), washed & soaked
100ml Tamarind juice (squeeze & soak)
6 tbsp Oil

Methods:

1. Soak 1 tbsp of tamarind paste with water. Squeeze the paste a little to brings out the flavour. Set aside.
2. Soak dried chillis. Set aside.
3. Combine dried chillies, lemon grass & belacan in a blender. Add in 2 tbsp of water. Blend until paste is formed.
4. Do not over blend the ingredients, it should be just nice or semi-paste.
5. Add in dried shrimp, blend for 2 rounds. Set aside.
6. Heat oil, sautee sliced onions until fragrant.
7. Add in blended paste, sautee slowly (stir & mix occasionally) till paste becomes fragrant & thick.
8. Add in tamarind juice bit by bit, keep on stirring & mixing till paste becomes thick again.
9. Dish up. Serve with rice, hard boiled eggs or even SANDWICH! Enjoy!

Buddha's hand gourd Eggs Soup

PhotobucketIngredients:
1/2 Buddha's hand gourd, sliced about 1cm thick
200gm Lean Pork, sliced
2 eggs, beaten
1/2 tsp Xiu Heng Rice Wine
1 clove Garlic, minced
500ml water
Salt to taste

Marinade:
1 tsp Corn flour
1/2 tsp Salt
1 tsp Sesame oil

Methods:
1. Marinate pork with marinade. Set aside.
2. Heat up 2 tbsp oil, sautee garlic till fragrant.
3. Add in pork and sautee for 2 mins.
4. Add in gourd. Sautee till gourd & pork are fragrant.
5. Add in water, bring to boil. Add in Xiu Heng wine.
6. Add salt to taste. Boil in low fire for 15 mins.
7. Off fire, fold in beaten eggs. Serve warm.

* Choose lean pork that is suitable for stir frying or soft.
* In this recipe, the pork is just nice to bite & tender enough to chew.
* The Buddha's hand gourd also soft enough to be consume by kids.

Snow Fungus & Snow Pear Dessert

PhotobucketIngredients:
150gm Snow fungus,(雪耳) washed & soaked (discard the middle yellow part)
1 big Snow Pear, (雪梨) deseed, cut into chunks
5 pcs Honey Dates, (蜜枣) rinsed
2 pcs Honey Rock Sugar (蜜蜂糖), rinsed
1.5 liter Water

Methods:
1. Wash & cut pear in chunks. Set aside.
2. Bring water to boil.
3. Add in all the ingredients except honey rock sugar.
4. Boil in low fire for 1 hour.
5. Add in honey rock sugar & boil for another 10 mins.

* If you prefer a sweeter dessert, you may add more honey rock sugar.

Braised Pork Ribs with Spices

PhotobucketIngredients:
350gm Pork Ribs, chopped
2 nos Cinnamon, rinsed
2 nos Star Anise, rinsed
3 nos Cloves, rinsed
1 tbsp Black Peppercorn, rinsed
5 cloves Garlic (retain skin), rinsed
2 nos Shallots, sliced
1/2 cup Light Soya Sauce
1 tbsp Thick Soya Sauce
600ml Water

Methods:
1. Blanch pork ribs with boiled water. Drained and set aside.
2. Heat up 3 tbsp oil, sautee garlic & shallots till fragrant.
3. Add in cinnamon, star anise & cloves. Sautee for 2 mins.
4. Add in water, bring to boil. Add in black peppercorn.
5. Add in pork ribs. Bring to boil & simmer for 5 mins.
6. Add in light soya sauce & thick soya sauce.
7. Simmer in low fire for 1/2 an hour or till pork ribs is soft & tender. Water should have reduced to half & gravy turns thicker.
8. Dish up. Serve with hot steamed rice.

Stir Fried "Huang Ti Miao" with butter (皇帝苗)

PhotobucketIngredients:
200gm Huang Ti Miao - 皇帝苗 (It looks like basil leaves) - Use leaves only
2 tbsp butter
2 cloves, garlic
Salt to taste

Methods:
1. Washed & soaked vegetable with salt water for 10 mins. Drained.
2. Heat up non-stick pan, add in butter, sautee garlic till fragrant.
3. Add in vegetables, stir fried for 5 mins.
4. If it is too dry, just sprinkle some water.
5. Dish up & serve.

Teriyaki Chicken

PhotobucketIngredients:
4 chicken wings (big sized)
1 tsp sesame seed
Teriyaki Marinade Sauce (I used MasterFood brand)
3 tbsp oil for pan frying
Coriander leaves or parsley for garnishing

Methods:
1. Wash & pat dry chicken wings. Trim away the end part of the wing. Cut the remaining to 2 portions.
2. Marinade with Teriyaki Marinade sauce, add a little bit extra for the gravy later.
3. Put in the fridge for overnight.
4. Heat up oil in a non-stick frying pan with lid. Pan fry chicken wings with low heat.
5. You may need to cover the lid as the oil will be splashing out.
6. Pan fry both sides until slight brown. If your pan is small, you may need to pan fry them batch by batch.
7. Pour back all the chicken wings to the frying pan, add in the remaining marinade sauce.
8. Simmer for 10 mins, stir occasionally till the sauce thicken.
9. Dish up & garnish with sesame seed & coriander leaves.

Bok Choy with Oyster Sauce

PhotobucketIngredients:
1/2 Kg Baby Bok Choy, peeled & washed
2 tbsp Oyster sauce
2 nos shallot, chopped

Methods:
1. Peeled & washed baby bok choy. Soak in salt water for 10 mins. Drained.
2. Boil a pot of water, add in 1 tsp of salt & oil.
3. Blanch the bok choy for 5 mins or until it turns fresh green colour.
4. Drained & arrange on a plate.
5. Heat up 1 tbsp of olive oil, sautee shallots until golden brown.
6. Add in oyster sauce, mix well & simmer for 1 min or till sizzle.
7. Pour oyster sauce onto bok choy & serve.

Steamed Fish with Light Soya Sauce

PhotobucketIngredients:
1 Siakap (Asian Seabass) Fish, (medium sized)
2 cloves garlic, chopped
3 shallots, chopped
5 slices ginger, sliced finely
Coriander leaves
1 red chilli, chopped
Salt to taste
1 tsp Sesame Oil

Seasonings:
5 tbsp Light Soya Sauce
50ml water / vegetable brothMethods:
1. Wash & pat dry the fish, rub both side with salt. Sprinkle sesame oil. Set aside.
2. Sautee ginger & shallot for a while. Add in garlic and sautee till fragrant.
3. Pour onto the fish. Add in seasonings.
4. Boil water for steaming. Once it is boiled. Put fish in for steaming.
5. Steam about 20 mins (this depends on how big is the fish).
6. Once the fish is about to cooked, add in coriander leaves & red chilli.
7. Off fire, cover lid and let the vegetable cook for a little while.
8. Dish up and serve hot.

Braised Chicken with Tea

Photobucket
Photobucket

Ingredients:
4 chicken drumsticks, big sized
2 cloves garlic, chopped
6 cloves roasted garlic, (retain the skin) - it is in dark brown colour.
2 Lipton Tea Bag (or any tea bag)
1 tsp sesame oil
1/2 cup light soya sauce
750ml water
Coriander leaves for garnishing

Methods:
1. Removed chicken skin, wash and cut into 2 portions. Marinade with some salt & sesame oil. Set aside.
2. Sautee garlic with 2 tbsp oil in a pot till fragrant. Add in water, bring to boil.
3. Add in light soya sauce, bring to boil.
4. Add in 6 cloves of roasted garlic. Simmer for 5 mins.
5. Add in chicken, simmer for another 5 mins. Add in tea bags, simmer for approx 30 mins in low heat.
6. Once the gravy reduces or becomes thick. Dish up & garnish with coriander leaves. Serve.

Healthy Snack Bar

PhotobucketIngredients:
40g rolled oats
40g sunflower seeds
40g pumpkin seeds
Handful of black and white sesame seeds
3-4 tbsp clear running honey (I used no water added honey)

Methods:
1) Heat up the pan.
2) Put the black and white sesame seeds in a non-stick and dry fry (without oil) with a wooden spoon over a medium-low heat until they are fragrant. Set aside.
3) Put the oats and dry fry for 3 mins. Turn the oats occasionally to make sure they cook evenly.
4) Add the sunflower and pumpkin seeds and dry fry for another 2 minutes or until light golden. Take care – the pumpkin seeds may pop a little!
5) Return the roasted black and white sesame seeds to the pan and dry fry for ½ min.
6) Take the pan off the heat. Stir in the honey – it will sizzle at first but keep stirring until the oats and seeds are coated. Allow to cool slightly.
7) Line a 20cm x 10cm baking tin with greaseproof paper.
8) Spread the mixture evenly on the paper and line another one on top of the mixture.
9) Use a presser (or chopping board) to apply pressure to the mixture.
10) Chill for at least 1 hour, or until solid. Turn it out of the tin and peel off the greaseproof paper. If you have problem to peel off the paper, leave it at room temperature for 1 min and try again. Cut into bars.
11) Keep it in an air-tight container and store in the fridge. Best to be consumed within a week.

Pan fried Prawns & Butter head with Butter

PhotobucketIngredients:
1 Butterhead, peeled, washed & drained
500 gm medium / big sized prawns, removed shell & vein - retail tail
2 cloves garlic, minced
Salt & pepper to taste
Butter for pan frying
1 tsp salt (I do not have Kosher salt, so I just used regular salt)

Method:
1. Remove prawn's shells & vein, retain the tail.
2. Prepare a bowl of ice cubes with cold water. Add in a tsp of salt. Soak prawns in the cold water for 10 mins.
3. Pat dry with kitchen towel.
4. Season prawns with dash of salt & pepper. Rub some corn flour on it & set aside.
5. Heat up non-stick pan with butter, wipe the pan with kitchen towel to coat the pan evenly.
6. Put in prawns, one by one and leave some gaps among them. Pan fry gently with low heat.
7. Leave the prawns to cook, once turn pink, turn to another side and pan fry quickly till prawn is pink.
8. Pan fry another batch of prawns by clean up the pan with kitchen towel again & rub more butter on the pan.
9. Set the prawns aside. Heat up another batch of butter.
10. Stir fry butter head gently, just to lightly cook it. This can retain some crunchiness of the butter head.
11. Dish up, arrange the butter head beside the prawns. Serve.

Braised Fish with Taucu

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Ingredients:
300gm Dory Fillet, cut into chunks
6 pcs Bean curd puff, halved (Tau Pok)
2 cloves garlic, minced
2 shallots, sliced
Spring onion, chopped
3 pcs ginger, sliced

Seasonings (mix well):
1 tbsp Taucu (Bean paste)
200ml water
1 tsp corn flour

Method:
1. Sautee garlic, shallots & ginger till fragrant.
2. Add in bean curd puffs, stir fry for 1 min.
3. Add in seasonings, bring to boil.
4. Add in Dory fillets, simmer for 5 min or until sauce is thick and fish is cooked.
5. Dish up, garnish with spring onions.

Spinach Rice Roll

PhotobucketIngredients:
1 tsp black sesame seeds, lightly toasted
1 tsp white sesame seeds, lightly toasted
10 stalks of spinach, blanched with some oil & salt (chopped)
1 cup cooked rice, cooled
2 slices of chicken ham, lightly pan fried

Method:
1. Add all ingredients except chicken ham, mix well.
2. If you prefer more taste, add in a pinch of salt or boil rice with chicken stock.
3. Put 1 tbsp of the batter in a square cling wrap. Shape it to your desire shape.
4. Cut chicken ham into 3 portion.
5. Unwrap the rice and wrap with chicken ham.

Almond & Apple Cake

PhotobucketIngredients:
Melted butter for greasing
180gm butter, at room temperature, chopped
140gm caster sugar
1 tsp Vanilla Essence
3 eggs, A grade, at room temperature
100gm almond meal (powder)
150gm self-raising flour
80ml milk
2 small Royal Gala apple, quartered, cored & thinly sliced

Methods:
1. Preheat oven to 170º. Brush around 22cm (base measurement) cake pan with melted butter to grease. Line base and side with non-stick baking paper.
2. Beat butter, caster sugar & vanilla in a bowl for 8 mins or till pale and creamy. (by hand or electric beater)
3. Add the eggs, 1 at a time, beating well after each addition.
4. Stir in almond meal. Add half the flour and half the milk. Use a wooden spoon to stir until well combined. Repeat remaining flour and milk.
5. Arrange the apple, slightly overlapping, over the base of the prepared pan. Spoon mixture into the pan and smooth the surface.
6. Bake in oven for 30-35 mins or until a skewer inserted into the center comes out clean.
7. Set aside in the pan for 10 mins to cool slightly before turning into a serving plate.
8. Serve warm.

Special Tamago

PhotobucketIngredients:
3 eggs, beat lightly
1/2 medium sized tomato, chopped
2 sprigs spinach, chopped
50gm Prawns, minced
1/2 tsp Salt & pepper

Methods:
1. Combine all ingredients and mix well.
2. Heat 1 tbsp oil on a non-stick frying pan.
3. Pour 1/3 portion of mixture on the frying pan for 1-2 mins.
4. Roll the eggs from one side to another side with a spatula.
5. Push egg roll to one side. If the pan getting burn out, wipe it with a kitchen towel and pour a bit of fresh oil again.
6. Pour another 1/3 portion. Roll the previous egg roll in.
7. Form another layer of egg roll.
8. Repeat the same steps for the remaining of the 1/3 portion.
9. Cool. Cut into pieces. Serve.

Stewed Bean Curd with Minced Meat

PhotobucketIngredients:
1 pc (200gm) Organic Bean curd, cubed
100gm minced chicken breast meat
100gm minced prawns
1 red chilli, chopped
1 tsp garlic & ginger each
1 tbsp chopped spring onions
1 tbsp chopped coriander leaves

Seasoning A:
2 tsp light soy sauce
1 tsp sesame oil
1 tsp sugar
1/4 corn flour & pepper

Seasoning B:

1 & 1/2 tbsp Oyster sauce
1 tsp each of soy sauce and sugar
125ml water

Seasoning C:

1 & 1/2 tsp corn flour
2 tbsp water
Dash fo sesame oil and pepper

Methods:
1. Marinate minced chicken and prawns with seasoning A. Set aside for 15mins.
2. Heat 2 tbsp oil and saute ginger and garlic until fragrant.
3. Add in meat and stir well.
4. Add in seasoning B.
5. Add bean curd and simmer for 5 mins. Add chilli and seasoning C. Stir well.
6. Dish up and garnish with chopped spring onions & coriander leaves.

Assam Fish (Hot & Sour Fish)

PhotobucketIngredients:
800gm Dory fillets, cut into chunks
10 small lady's fingers (okra), trimmed
2 medium sized tomatoes, cut into wedges
6 soya bean cakes (tau bok), cut into 3
1 medium sized brinjal, cut into 4 -5 cm strips
5 tbsp oil
1 tbsp Fish curry powder

Seasonings:
3 sprigs Daun Kesum (Vietnamese Coriander/Laksa leaves/Polygonum Leaves)
1 Kaffir Leaf
1 tbsp Brown sugar
2 tsp salt

Chilli paste:
6 Dried chillies, soaked and cut into 3 cm long
2 cloves garlic
4 shallots
1 lemon grass (white part only, about 5 cm long) sliced
50ml water

Tamarind Juice
Tamarind paste (Asam Jawa) (about 1 & 1/2 tbsp pulp)
1 & 3/4 cups warm water
* Soak tamarind in warm water for 15 mins, squeeze tamarind to obtain more flavour.
* Drain and reserve the juice.


Methods:
1. Blend or pound the chilli paste. Set aside. If you pound the paste, you don't have to add in water.
2. Coat fillets with some corn flour. Set aside.
3. Heat oil, sautee chilli paste till fragrant.
4. Add in tamarind juice & fish curry powder. Bring to boil.
5. Add in okra, simmer for 5 mins.
6. Add in tomatoes, brinjal & soya bean cakes. Simmer till tender.
7. Add fish, add seasonings. Simmer in low heat for 5 mins or till fish is cooked.
9. Dish up and serve hot.

Japanese Tofu with Prawns

PhotobucketIngredients:
2 tubes Japanese tofu, cut into 2 cm thickness
100gm prawns, de-vined & diced
Spring onion, chopped
1 tsp salt
2 tbsp olive oil
1 clove garlic, minced
White pepper, dash

Seasonings:
1 tbsp light soya sauce
1 tsp sugar
1 tsp sesame oil
1 & 1/2 tsp corn flour

Gravy:
Corn flour solution (1 tsp + 3 tbsp water)
100ml water

Methods:

1. Wash, de-vined, pat dry prawns. Cut into dice size. Marinate with seasonings. Set aside for 15 mins.
2. Heat up oil, deep fry tofu for 5 mins.
3. Heat olive oil, sautee garlic till fragrant.
4. Add prawns, stir fry for 3 mins.
5. Add water, simmer for 2 mins. Add in tofu.
6. Simmer for 5 mins, add salt, pepper & corn flour solution.
7. Simmer for another 2 mins, dish up & garnish with spring onion.

Stir Fried Tuna, Eggs & Glass Noodles

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Ingredients:
50gm glass noodles
185gm Tuna chunks in oil, mashed
3 eggs, beaten lightly
1/4 medium sized carrot, shredded
1 stalk bok choy, shredded

Seasonings:

Salt to taste
Ground black pepper to taste
Dried oregano leaves, dash

Methods:
1. Soak glass noodles for 15 mins or till soft, cut into 2 - 3 inches long.
2. Heat up 2 tbsp olive oil, sautee carrot till tender, add 3 tbsp of water.
3. Add in tuna (including oil) & bok choy, stir fry for 2 mins.
4. Stir in glass noodles, mix well with chopstick.
5. Fold in eggs, stir fry till eggs are set.
6. Add seasonings. Mix well & dish up.

Salad wrap

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This is salad wrap with honey chicken or black pepper chicken meat & vegetables. Another version of making the honey or black pepper chicken more tasty and mouth watering! I make used of the grilled honey & black pepper chicken that I have cooked in my previous post, to make some salad wrap! Just cut the chicken meat in strip, combine it with some slice tomatoes & blanched broccoli, wrap it up with the salad and pop into your mouth! The crunchiness of the butter head and tomato make the whole combination superb! Give it a try!

Grilled Black Pepper Chicken

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Ingredients:
350gm Chicken breast meat

Seasonings:
1 tbsp Black pepper powder
1 tbsp Ground Black pepper
1 tbsp Light soya sauce
1 tbsp Lee & Perrin sauce
1 tbsp Sesame oil
Salt, dash
Tapioca flour, dash
Olive oil

Black pepper sauce (mix well):

2 tbsp Light soya sauce
2 tbsp Lee & Perrin sauce
2 tbsp Ground black pepper
1 tsp Tapioca flour
100ml waterMethods:
1. Wash, drain and cut chicken breast meat to smaller pieces.
2. Gently pound chicken breast meat with the back of the knife.
3. Marinate with seasonings. Set aside for 2 hours.
4. Heat up non-stick or grill pan, add 2 tbsp of olive oil.
5. Grill in low fire till chicken meat is tender.
6. With the remaining oil, add in black pepper sauce ingredients.
7. Simmer for 2 mins.
8. Pour sauce onto chicken.
9. Serve with some salad and tomato slices.

Grilled Chicken with Honey

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Ingredients:
250gm Chicken breast meat
Honey (I used Alce Nero Organic Acacia Honey)

Seasonings:

2 tbsp Light soya sauce
2 tbsp Lee & Perrin Sauce
1 tbsp Sesame oil
1 tsp Tapioca flour
1 tsp SugarMethods:
1. Wash, pat dry the chicken breast meat.
2. Gently pound chicken breast meat with the back of the knife.
3. Season chicken with seasonings. Marinate for 2 hours.
4. Heat up non-stick or grill pan, add 2 tbsp of olive oil.
5. Grill in low fire till chicken meat is tender.
6. In low fire, coat honey onto chicken meat, grill gently by turning the chicken meat. Be careful not to burn the honey.
7. Coat well and dish up.
8. Serve with salad & tomatoes.

* The amount of honey is depends on the amount of the chicken meat and your own preference.

Mixed Beans Soup

PhotobucketHere is my quick and easy recipe;
Ingredients:
100gm Organic 5 beans, soaked
50gm Organic red beans, soaked
50gm Organic black-eyed beans, soaked
(*You may just use the Organic 5 beans, the quantity of beans vary from individual preference.)
4 chicken thighs, removed skin
2 tsp salt
2 liters water

Methods:
1. Soak beans with water overnight.
2. Blanch chicken thighs, drain and add in boiling water.
3. Add beans. Slow boil in low heat for 2 hours.
(I used slow cooker to boil this soup, it is indeed more tastier)

Stir Fried Flat Beans with Dried Shrimp

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Ingredients:
200gm Flat Beans
50gm Dried Shrimp
1 clove garlic, chopped

Seasonings:

1 tsp Tapioca flour + 3 tbsp water
Salt & sugar to taste

Methods:

1. Heat up 2 tbsp Olive oil.
2. Sautee garlic & dried shrimp till golden brown.
3. Stir in flat beans, stir fry for 5 mins or till 3/4 cooked.
4. Add in seasonings. Mix well and stir fry for 2 mins.
5. Dish up and serve.

Steamed Fish Paste With Japanese Tofu

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Ingredients:
3 tubes Japanese Tofu, cut into 2cm thick
250gm Fish paste
2 stalks celery
1 clove Garlic, chopped
1 shallot, chopped
50 ml water
Salt to taste

Fish paste ingredients:

Coriander leaves, chopped
Spinach, chopped
1/4 Carrot, chopped
Pepper, dash
1 tsp Sesame oil
1 tsp Tapioca flour

Methods:

1. Mix well fish paste with fish paste ingredients. Marinate in the fridge for 3 hours.
2. Arrange Japanese tofu on a plate for steaming.
3. Boil water for steaming.
4. Form fish paste in a ball or round shape. Set on top of the Japanese Tofu.
5. Sautee garlic & shallot till fragrant, add in celery and stir fry till fragrant.
6. Add in water and simmer till celery is soft. Add salt to taste.
7. You may pour the sauce onto the fish paste and steam together or reserved after steaming.
8. Steam the fish paste for 10 mins on hot boiling water or until cooked. (Do not over cooked the fish paste)
9. Dish up, if u reserved the sauce, you can pour onto it now.
10. Garnish with some celery and serve warm.

Pan Fried Salmon with Vegetables

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Ingredients:
1 slice of Salmon fish, cut into 2
1 packet of Local Brussel Sprout (菜胆), washed & drained
2 cloves Garlic, chopped
2 shallots, chopped
Salt
Corn flour

Ingredients for sauce:
1 tbsp light soya sauce
1 tbsp Lee & Perrin sauce
1 tsp sugar
Ground black pepper, dash
1/2 tsp corn flour
50ml water

Methods:
1. Sautee garlic with 1 tsp oil and butter till fragrant, add in Brussel Sprout.
2. Stir fry till soft. Set aside.
3. Season salmon with some salt and corn flour.
4. Pan fried salmon till just cooked. Set aside.
5. Sautee shallots till fragrant, add in ingredients for sauce.
6. Simmer for 2 mins. Pour on fish. Dash some ground black pepper.
7. Add Brussel Sprout at the side. Serve.

Chicken Herbal Soup

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Ingredients:

2 chicken thighs, removed skin
20gm Yuk Chuk(玉竹)
20gm Hoi Chuk(海竹)
20gm Dried Lily Bulb, soaked(百合)
25pcs Fresh Lotus Seed (鮮蓮子)
10 pcs Red Dates, removed seed(红枣)
10 pcs Wolf berries(杞子)
Salt to taste

Methods:
1. Wash all the ingredients, soak lily bulb for 10 mins.
2. Boil 2 liters of water. Once boiled, add in chicken thighs.
3. Add in all the ingredients accept fresh lotus seeds & wolf berries.
4. Boil in low heat for 1 hour. Add in fresh lotus seeds and boil another 1 hour.
5. Add in wolf berries 5 mins before off fire.
6. Season with salt to taste. Serve hot.
* If you use dried lotus seeds, soak it for 10 mins and add in at step 2.

Beetroot soup

PhotobucketNutrients
* Beta-carotene
* Calcium
* Folic acid
* Iron
* Potassium
* Phosphorus
* Magnesium
* Manganese
* Vitamin C

Benefits

* Detoxifies gall bladder and liver
* Good source of folate
* Cleans intestines
* Rich in potassium
* Good for the blood
* Helps to eliminate kidney stones

Reference from this website.
See benefit of Beetroot for hypertension.

Ingredients:
2 chicken thighs, removed skins
1 big beetroot
1 carrot, chunks
1 big onion, chunks
Salt to taste
2 liters water

Methods:

1. Wash and blanch chicken thighs.
2. Boil 2 liters of water, once boiled, add in chicken thighs.
3. Add in beetroot, carrot & onion. Bring to boil in low fire for 2 hours.
4. Add in salt to taste and serve.

Fish with Cherry Tomatoes

PhotobucketIngredients:
1 slice "Tenggiri" fish or any sliced fish
6 pcs Cherry Tomatoes, halved (bright red color is the best)
2 cloves Garlic, chopped
1/2 Yellow onion, chopped
1 tbsp Lee & Perrin sauce
3 tbsp Oyster Sauce
50ml warm water
Spring onion, cut into 4cm long

Seasonings:

1 tsp salt
1 tbsp light soya sauce
Sesame oil, dash
Pepper, dash
Corn flour, dash

Methods:
1. Wash, pat dry and cut fish into smaller pieces.
2. Marinate with seasonings and set aside for 15 mins.
3. Heat oil, sautee garlic & onion till fragrant.
4. Then, add in cherry tomatoes, stir fry till tomatoes are tender and soft.
5. Add warm water and simmer for 5 mins. Add in oyster & LP sauces.
6. Add in fish slices, simmer for another 5 mins or till fish is cooked.
7. Add in corn flour solution to thicken the sauce.
8. Add in spring onion, mix well and dish up.

Stir fried Mixed Vegetables with lily bulb

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Ingredients:

2 pcs fresh lily bulb, washed and break into petal
10 florets broccoli
5 stick french beans, cut diagonally about 4 cm
1/2 carrots, cut thinly
2 cloves Garlic, chopped
1/2 white onion, chopped
Corn flour solution (dilute with water)
Salt, dash

Methods:

1. Blanch broccoli, french beans & carrots with some oil and salt.
2. Sautee garlic & onions till fragrant.
3. Add in the vegetables, stir fry and mix well.
4. Add in lily bulb and mix well (Do not over cooked the lily bulb). Add in salt.
5. Add in corn flour solution. Mix and dish up.

Toasted Bread with Pesto Sauce

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Ingredients:

1 bottle Pesto sauce (I used Alce Nero Organic Pesto Sauce)
*You may make your own Pesto Sauce, refer to this Mummy's recipe.
8-10 slices Whole meal Bread
4 Frankfurter, sliced thinly
4-5 slices Cheddar Slice Cheese

Methods:

1. Spread pesto sauce on bread.
2. Arrange Frankfurter in 2 lines.
3. Top up with half of slice cheese.
4. Toast for 2 mins or till cheese is slightly melted.

Family Pie

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Ingredients:
5 slices cabbage, peeled, cut into half
1 carrot, sliced
1 big potato, sliced or chunks
200gm chicken meat, chunks
6 sausages, cut into 1 cm thickness
50ml water
Salt & pepper

Dough:
400gm Plain Flour
200gm Margerine / butter
3 - 4 tbsp water or until reach the desire dough setting

Toppings (egg mixture):
3 eggs, lightly beat
100ml Evaporated milk

Dough making:
1. Put butter or margerine in a bowl.
2. Fold in flour, mix well by a spatula or processor.
3. Add in 1 tbsp water one at a time until dough is set.
4. Don't over mix the dough. Press light with hand.
5. Dust some flour on the rolling board.
6. Form a ball, press lightly and roll with rolling pin about 1cm thick.
7. Cut into desire shapes.

* We do not add salt because we are using margerine which is salty enough.


Methods:

1. Blanch all the vegetables.
2. Heat 2 tbsp Olive oil, stir fry chicken till half cooked. Do not over cooked the chicken.
3. Add in vegetables, stir fry till soft. Add in water and simmer a while.
4. Add salt and pepper to taste.
5. Make dough and set aside.
6. Grease the baking tray with some oil. Spread dough for base and sides.
7. Pour the ingredients to the tray (pic 1). Add in sausages, fold in egg mixture.
8. Place more dough at the sides. You may do some design or patterns with fork.
9. You may also add extra dough at the middle.
10. Pre-heat oven for 5 mins. Bake pie for 15 mins or till crust turn golden brown.(pic 2)
11. Off oven and set in for 5 mins. Serve warm. (pic 3)

Corn Soup

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Ingredients:
3 chicken thigh + chicken bones
3 crab sticks, slice thinly
1 potato, chunks
230gm corn (I used Ayam Brand Cup Corn)
2 eggs, lightly beat
Salt & pepper
Lee & Perrin sauce (optional)

Methods:
1. Boil 2 liters of water. Blanch chicken. Set aside.
2. Boil another 2 liters of water, add in chicken and boil under low fire for 30 mins.
3. Drain out the chicken thighs, shred out the flesh. Set aside.
4. Drain away the bones. Retain the stock.
5. Add crab sticks, corn & potatoes, boil for 10 mins.
6. Add in chicken thighs' flesh. Boil for another 10 mins.
7. Off fire, fold in egg mixture, stir slightly to make some pattern.
8. Add salt & pepper to taste. Dish up and dash of LP sauce if you prefer.

Sweet & Sour Prawns

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Ingredients:
600gm Big Prawns, trimmed
1 Onion, chopped coarsely
2 Red chilli, chopped coarsely (You may use red capsicum)
2 cloves garlic, chopped
1 Spring onion, chopped
Coriander leaves, chopped

Seasonings:
1 tsp Light soya sauce
1 tsp sugar
1 tsp corn flour

Sauce:
1 tbsp Oyster sauce
2 tbsp Tomato sauce
2 tbsp Chilli sauce
1 tsp Corn flour
50 ml water

Methods:
1. Mix the sauce ingredients in a bowl.
2. Wash and trim prawns, marinate with seasonings. Set aside for 30 mins.
3. Heat oil, sautee garlic till golden.
4. Add onion and red chillies, sautee till fragrant.
5. Add in prawns, sautee till prawns turn color or half cooked.
6. Add in sauce, stir well and simmer for 2 mins.
7. Garnish with some spring onion & coriander leaves.
8. Dish up, serve hot.

Stir Fry Brinjal With Minced Meat

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Recipe adapted and modified from Maggi cookbook.

Ingredients:

100gm Minced chicken meat
1 brinjal, cut in to 5cm long
3 long beans, cut into 3cm long
1 red chilli, chopped
2 cloves garlic, chopped

Seasonings A:
1 tsp light soya sauce
1 tsp sesame oil
Dash of corn flour

Seasonings B:
1 tbsp light soya sauce
1 tbsp Tomato Ketchup
1 tsp Dark soya sauce (optional)

Methods:
1. Marinate minced chicken with seasonings A. Set aside for 10 mins.
2. Heat oil, stir fry brinjal till golden brown. Set aside.
3. Heat oil 1 tbsp oil, sautee garlic and red chilli till fragrant.
4. Add in minced meat, stir fry for 2 mins. Add in long beans.
5. Stir fry till long beans turn color, add in brinjal.
6. Stir fry and mixed well. Add in seasonings B. Sprinkle some water.
7. Mixed well and dish up.

Ridge gourd Vegetables Omelette

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Ingredients:
1/2 Ridge gourd (about 10cm), shredded
1 pc Onion, chopped finely
Coriander leaves, chopped finely
1 tbsp Choi Pu (sweet preserved white radish)
3 eggs

Seasonings:
1 tsp salt
1 tbsp light soya sauce
Dash of pepper and Lee & Perrin sauce
1½ tsp cornflour (mixed with 1 tbsp water)

Methods:

1. Beat eggs lightly. Add in seasonings and chopped coriander leaves.
2. Heat 1 1/2 tbsp olive oil in frying pan, stir fry onion until transclucent.
3. Add ridge gourd and choi pu, stir fry until soft.
4. Pour in egg mixture and pan-fry at low heat until set. Cut it into half and flip over.
5. Pan fry until golden brown.
6. Fold omelette into 1/4 each.
7. Dish out and serve.

Fish Porridge

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Ingredients for porridge:
1 cup of rice, washed & soaked for 30 mins
10 cups of water or follow the indication in the rice cooker.
1 tbsp Organic Millet, washed & soaked for 2 hours

Ingredients:
Red snapper fish - 2 slices, de-boned & de-skinned, sliced thinly
Fish bones & skin - for stock
Tong Chai (sweet preserved vegetables) - 2 tbsps
Shallots - 2 pcs, pre-fried with oil
Salt to taste
Young ginger, slice thinly
Coriander leaves, chopped
Spring onions, chopped

Seasonings for fish:
Salt - 1 tsp
Sesame oil - 1 tsp
Pepper - Dash
Corn flour - Dash

Methods:
1. Boil rice & millet (with the soaked water) according to the ratio (1 cup rice = 10 cups water) in the rice cooker. This may take around 2 - 3 hours.
2. Marinate fish with the seasonings. Set aside until porridge is cooked.
3. Boil fish bones, skin & tong chai with 600ml of water until thicken, about 1 cup (8 oz) stock left.
4. Drained the fish stock, set aside the stock.
5. Fry shallots with 3 tbsps of oil. Set aside.
6. Once the porridge is cooked, add in the fish stock, stir well.
7. Then, add in fish, salt to taste and a dash of sesame oil. Allow fish to be cooked.
8. Scoop to bowl, dash of pepper & light soya sauce.
9. Garnish with some shallots & oil, ginger, spring onions & coriander leaves.
10. Serve hot. You may keep the porridge warm in the rice cooker.

* Do not over cook the fish, add fish when you are about to serve.

Gingko nuts Dessert

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Ingredients:
25pcs Fresh Gingko nuts(白果) (de-shelled, de-skinned and soaked)
20pcs Red dates (红枣) (de-seeded)
3 stalks White fungus (雪耳) (rinsed & soaked, removed middle part)
25 pcs Lotus seed (莲子) (soaked & rinsed)
6 pcs Honey dates (蜜枣) (rinsed)
10 pcs Dried longan (龙眼干) (rinsed)
Brown rock sugar, to taste


Methods:
1. Boil 2 liters of water.
2. When water is boiled, put in all the ingredients except rock sugar.
3. Boil for 1 hour in slow fire. Add in rock sugar and stir till dissolved.

* You need to remove the middle tiny root in the Gingko to avoid bitterness.

Braised Ginger Chicken with Potatoes

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Ingredients:
Chicken drumsticks - 5 pcs, chopped into chunks
Coriander leaves, one handful, chopped
Potatoes - 2 medium sized, chunks
Ginger - 10 slices
Garlic - 2 cloves, minced
Shallots - 1 pc, sliced
Salt - 2 tsp
Dark soya sauce - 2 tbsp
Sesame oil - 1/2 tsp

Seasonings:
Light soya sauce - 1 tbsp
Lee & Perrin sauce - 1 tsp
Salt & pepper - Dash
Sesame oil - 1 tsp

Methods:
1. Marinate chicken drumsticks with seasonings. Set aside for 20 mins.
2. Sautee garlic, shallots, ginger till fragrant.
3. Add in potatoes and sautee till potatoes are slightly brown.
4. Add in marinated chicken, stir fry for 10 mins.
5. Add salt. Stir occasionally till chicken is half cooked and fragrant.
6. Then, add warm water to cover 3/4 of the chicken. Simmer with lid covered till sauce is thicken.
7. When the sauce is half thicken, add in coriander leaves. Simmer for another 10 mins.
8. Off fire, stir in dark soya sauce and sesame oil, mix well.
9. Dish up, garnish with some coriander leaves and serve.

* I added coriander leaves to enhance the fragrant taste.
* If you do not prefer the potatoes to have strong ginger taste, add in the potatoes during step 6.

Stir Fried Chicken with Dried Chillies

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Ingredients:
500gm Chicken Breast Meat, cubed
5 pcs Dried chilli, soaked (you may cut into 2 cm long)
5 stalks spring onion, cut into 5 cm long
5 slices Ginger
1 clove garlic, minced
1 onion, cut to 8
Sesame seed
Cashew nuts (optional)
2 tsp Dark soya sauce
Salt to taste
Sugar to taste

Seasonings:
1 tbsp oyster sauce
1 tsp Lee & Perrin sauce
1 tsp sesame oil
1 tsp corn flour

Methods:
1. Season chicken with seasonings for 1/2 an hour.
2. Heat 4 tbsp oil, sautee garlic, onion, ginger and dried chillies for 2 mins.
3. Add in chicken and stir fry for 5 mins or till chicken is cooked.
4. Add salt & sugar to taste. Stir well.
5. Off fire, stir in dark soya sauce & spring onions. (If you are using cashew nuts which makes the dish more tastier, fold in the cashew nuts here.)
6. Dish out and dust with sesame seeds. Serve warm.

Pan-Fried Salmon with Oyster Sauce

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Ingredients:
1 slice Salmon fish
4 tbsp oil
1 tsp butter
Black pepper - Dash
Spring onion for garnishing

Seasonings:
Salt - Dash
Pepper - Dash

Sauce:
1 onion, chopped
1 tbsp Oyster sauce
1 tbsp Lee & Perrin Sauce
1 tbsp Light soya sauce
1 tsp sesame oil
1 tsp Corn flour
100ml water

Methods:
1. Wash & pat dry salmon, coat salmon with seasonings. Set aside for 10 mins.
2. Heat up oil, add in butter, pan fry salmon in low heat.
3. Turn both side till slightly brown. Don't over cook the fish as the meat will become hard and not tender.
4. Once the fish is done, set aside.
5. Use remaining oil, sautee onion till translucent.
6. Combine all ingredients for sauce, simmer for 3 mins.
7. Dish up and pour onto the salmon fish.
8. Dash some black pepper and garnish with some spring onions. Serve hot.

Fresh Wai San Soup

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Ingredients:
6 pcs Chicken Bones or chicken thighs
15cm of Fresh wai san (鮮淮山), cut into 2 cm thickness
10 pcs red dates, seeded
10 pcs wolf berries (Gei Zhi)
20gm Pumpkins, cut into chunks
2 liters water
1 tsp salt

Methods:

1. De-skinned the fresh wai san, wash and cut into 2 cm thickness.
2. Boil 2 liters of water. Water must be boiled before adding in the ingredients.
3. Blanch chicken, drained and put in the water, let it boil for 30 mins in low heat.
4. Add in red dates, wai san & pumpkin. Boil for 1 & 1/2 hour in low heat.
5. Add in wolf berries, boil for another 5 mins.
6. Add salt and serve.

Dried Longan Dessert

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Ingredients:
1 packet of White Fungus (about 200gm)
1 pc Loh Hon Koh
6 pcs Honey dates
20 pcs Dried Longan
20 pcs Red dates (seeded)
3 tbsp Brown Sugar
3 liters water

Methods:
1. Wash and soak white fungus for 5 mins.
Cut out the middle part of the white fungus (dark yellow part).
2. Boil water. Add white fungus in the water
3. Break and rinse Loh Hon Koh. Add to the water.
4. Rinse Honey dates, dried longan & red dates. Add all in the water.
5. Boil the ingredients in low heat for 1 hour. Add in brown sugar. Stir well and serve.
6. You can eat the dried longan & white fungus together with the liquid.

Steamed Herbal Chicken (Ver 2)

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Ingredients:
4 chicken drumsticks - make some diagonal slit
20gm Yuk Chuk (玉竹)
20gm Hoi Chuk (海竹)
20gm Dried Longan(圆肉)
2 tsp Kei Chi(杞子)
10 pcs Red Dates (seeded) (红枣)
20gm Pau Sam (American Ginseng) (泡參)

Seasonings:
1 tsp salt
1 tsp sesame oil
Corn flour solution (1 tsp + 4 tbsp water)
1 tsp Xiu Heng Rice Wine (optional)

Methods:
1. Put chicken drumsticks & ingredients on aluminium foil, wrap up and support with a stainless steel plate.
2. Season it for 20 mins.
3. Steam on hot boiling water for 45 mins. Serve hot.

Banana Pancakes

PhotobucketIngredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Banana (I used 4 medium sized pisang emas, but pisang berangan would be better)

Methods:

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled frying pan over medium high heat.

2. Mash banana with a masher or fork. Add to the batter.

3. Pour or scoop the batter onto the frying pan (I used benjo mould to form a better round shape, but you must use slow fire so that the pancake wouldn't burn) using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

* If you are using benjo mould, take away the mould once the pancake is 3/4 cooked or when it is about to set. Then, turn over and brown the other side.

Cream of Mushroom Soup

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Ingredients:
200g fresh button mushrooms (chopped) (I used white button mushroom)
1 large white onion (diced)
1 large stalk of celery (diced)
360ml stock (I used home made concentrated chicken broth)
450ml fresh milk (I used Dutch Lady Fresh Milk)
30g butter
3 tbsp plain flour
Salt and black pepper to taste

Methods:
1. Melt butter in a cooking pot.
2. Bake onion until translucent.
3. Lightly brown the mushrooms, then followed by celery
4. Stir in flour and mix well with the ingredients, then add in stock
5. Simmer for approx 20 mins. Stir occasionally.
6. Puree into a blender. (If you prefer a chunky soup, do not blend it until too smooth)
7. Pour back into the pot.
8. Add in milk and simmer for another 4 mins under medium heat. (Be careful not overboil the milk)
9. Season with salt and black pepper. Serve with bread.

Home made Chicken Broth:
Ingredients:
10 pcs of leftover chicken (chicken bones)
1 white onion, chopped
1 celery, chopped
10 florets cauliflower
1 carrot, chopped
10gm English Parsley

Methods:
1. Boil 2 liters of water, add in chicken, bring to boil.
2. Add in all the other ingredients. Bring to boil in medium heat.
3. Turn to slow heat and boil for 1 - 2 hours. I do not add salt & pepper because I used it for the mushroom soup.
4. Drained and reserved the broth.

Mayonnaise Sesame Chicken

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My hubby requested this dish, which I have cooked during Chinese New Year. It is indeed a nice and simple dish if you like fried food and a taste of mayonnaise & sesame seeds.

Ingredients:
1/2 chicken - cut into small pieces (chicken thigh will be better)
Sesame seeds - toasted
Mayonnaise

Seasonings:
2 tbsp Light soya sauce
2 tbsp Lee & Perrin sauce
1 tbsp plain flour (if u want a crunchy texture, use self-raising flour)
1 tbsp sesame oil
Dash of pepper

Methods:
1. Combine chicken with seasonings. Marinate in the refrigerator for a night.
2. Heat oil, deep fry chicken till golden brown in low heat. Don't over cook the chicken.
3. Place chicken in a frying sieve to drain the remaining oil.
4. Lay chicken in a bowl, mix in mayonnaise till even.
5. Transfer chicken to a plate and dust with sesame seeds.
6. You may garnish with some chopped nuts or coriander leaves.

* You may add in pound garlic & shallots for marinating. It will gives the chicken a fragrant smell & taste of the combination.

Treasure on Eggs

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Ingredients:
Chicken breast meat - 200gm (cut into small pieces)
Celery - 1 stalk, chopped finely
Carrot - Half, small cubes
Baby corn - 2 stalks, small cubes
Parsley - chopped coarsely
Olive oil - 2 tbsp
Garlic - 1 clove, chopped finely
Onion - Half, chopped finely
2 Eggs
Salad - butterhead

Seasonings:
1 tbsp Oyster Sauce
1 tbsp Plum Sauce
1 tbsp Light Soya Sauce
1 tsp Sesame oil
4 tbsp water
A dash of pepper

Methods:
1. Combine seasonings and mix well. Set aside.
2. Heat up oil and make an omelet. Lay omelet on a plate and set aside.
3. Heat up olive oil, sautee garlic and onion till fragrant.
4. Add in vegetables, stir fry for 2 mins.
5. Add in chicken, stir fry till chicken is tender.
6. Pour in seasonings, stir fry for 3 mins.
7. Add in parsley, mix well. Dish up and put on the omelet.
8. Add some chopped parsley for garnishing.
9. Arrange salad at the side of the omelet. Serve.

Cranberry Beans Soup

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Ingredients:
Cranberry Beans - 300gm
Pork ribs - 500gm
Carrot - 1 piece, chopped coarsely
Water - 3 liters
Salt - 2 tsp

Methods:

1. Wash pork ribs thoroughly with salt, and rinse clean under running water.
2. Blanch pork ribs and set aside.
3. Boil 3 liters of water. Once boiled, add in pork ribs.
4. Wash cranberry beans and drained.
5. Once water is boiled again, add in carrot & cranberry beans.
6. Slow boil for 1 hour.
7. Add salt and serve.

Steamed Meat with Vegetables

PhotobucketIngredients:
200gm Minced Pork
300gm Organic Soya Beancurd (mashed)
30g carrot (shredded)
Small handful of processed green peas
2 Shallots (sliced)

Seasonings:

1½ tbsp oyster sauce
1 tbsp light soya sauce
1 tsp Lea & Perrin sauce
1 tbsp Tapioca Flour
Dash of sesame oil and pepper

Methods:

1. Combine all ingredients with seasonings in a mixing bowl. Stir in 1 direction until well combined.
2. Put the mixture on a steaming tray and flatten it with a spoon. Arrange green peas on top.
3. Steam for about 20 mins or until cooked.
4. When cooked, removed from the steamer and put some fried shallot oil on top.
5. Garnish with some shredded carrots.

Fried Linguine Ala Chinese

PhotobucketIngredients:
Linguine - 250gm
Chicken breast meat - 1 pc, sliced
Red chillies - 1 pc, sliced
Carrots - 1/2, sliced
Shallots - 2, sliced
Spring onion - 3 stalks, cut into 4 cm long.
Basil leaves - Dash
Butter - 1 tbsp
Black pepper - dash
Soya sauce add to taste

Seasonings:

Salt - 1 tsp
White pepper - Dash
Corn flour - Dash

Methods:
1. Marinate chicken with seasonings. Set aside.
2. Boil 2.5 liters of water, add dash of salt & oil. Al dente the linguine.
3. Drain & set aside, toss with some basil leaves.
4. Heat oil, add in butter, sautee shallots.
5. Add in carrots, red chillies, spring onions, sautee for 2 mins.
6. Add chicken & sautee till chicken is tender.
7. Add linguine & mix well. Add soya sauce to taste (about 6 tbsps).
8. Dash in some ground black pepper. Quick stir & dish out.

Apple Honey Dates with White Fungus Dessert

PhotobucketIngredients:
Gala Apple - 3 pcs, cut into 4 portions
Honey Dates - 6 pcs
White Fungus - 6 florets
Dried Longan - 10 pcs
Yellow Rock Sugar - 3 small pcs
Warm water - 3 litres

Methods:
1. Wash & drain Gala apples, honey dates, white fungus & dried longan. Soak white fungus in water for 5 mins.
2. Cut away the hard part (yellow tough part) from the white fungus.
3. Rinse the rock sugar and put in the slow cooker together with all the ingredients.
4. Boil for 8 hours. Serve hot.

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