Pumpkin & Chicken Cutlet Rice
Pumpkins Rice
Ingredients: (serves 2)
6-8 Pumpkins Cubes, about 2cm
1 Cup uncooked Rice
1 Cup Chicken Stock
Methods:
1. Wash and soak the rice with chicken stock plus water to cook the rice.
2. Let it soak for about 1-2 hours then cook accordingly until well done. After the rice is cooked, let it stand in the pot for at least 15 minutes before serving. (This is to let the rice cool down abit and absorb a better favour)
Chicken Cutlets
Ingredients: (serves 2)
2 Chicken Tight drumsticks, debone
Dash of pepper
1/2 Tablespoon Soy Sauce
1/2 Tablespoon Cooking Wine
1 Egg, lightly beat
2 Tablespoons Cornflour
2 Tablespoons Dried Breadcrumbs
Methods:
1. Wash and remove the skin of the drumsticks then pat dry and add in the pepper, soy sauce and cooking wine. Rub well and marinated for about 15-30 minutes in the fridge.
2. To fry the cutlet, preheat the oil then coat 1 of the chicken drumsticks with cornflour, then beaten egg and follow by the breadcrumbs.
3. The oil should not be too oil when deep-frying or else the outer layer will be burnt and the chicken will not be cooked.
4. Fried each side for about 2 -3 minutes until golden brown in medium heat then 30 seconds on High heat to force out the extra oil in the cutlets.
5. Remove and set aside to the drained the oil before cutting it into slices and placed on top of the pumpkin rice.
Note: To make the vegetable tempura, just used the pre-packed tempura flour mixture and follow the instruction given.
Claypot Chicken & Sausage Rice
Ingredients: (serves 2)
1 Cup Uncooked Rice
1 Pair of Chinese Sausage
4-5 Chicken Wings
3 Medium Fresh Mushroom, cut into thin slices
1 Stalk Spring Onion, cut into 5cm long
2 Slices Of Ginger
1/4 Broccoli, cut into florets
Seasonings:
1/2 Tablespoons Cornflour
2 Tablespoon Oyster Sauce
Suitable Amount Of Pepper
Claypot Sauce:
2 Tablespoons Warm Water
1 Teaspoon Dark Soy Sauce
1/2 Teaspoon Light Soy Sauce
1 Teaspoon Sugar
1/4 Teaspoon Chicken Powder Stock
Methods:
1. Wash the rice and and soak with suitable amount of water to cook the rice in a claypot for at least 1 hour.
2. Wash the chicken wings, and cut it into smaller portion then marinate it with seasonings , some spring onion and ginger. Set aside in the fridge for later use.
3. Remove the outer skin of the Chinese sausage then cut it into thin slices and set aside.
4. Cook the soaked rice on high heat uncovered until the water is almost dry up then place the chicken pieces on top of the rice, follow by the remaining spring onion, Chinese sausage and mushroom.
5. Next drizzle some oil onto the size of the claypot into the rice, covered and cook over low heat for 3 minutes.
6. Next mix well the claypot sauce and drizzle it slowly on top of the chicken mixture then covered and cook over medium heat for another 2 minutes.
7. Switch off the heat and covered and let it braised for another 15 minutes then arrange the broccoli on top and served.
8. Boil a pot of water with 1 teaspoon oil, 1/2 teaspoon salt and sugar then add in the broccoli and blanch for 1-2 minutes, dished up and drained well.
Notes:
You can used any parts of the chicken instead of chicken wings.
You can replaced Broccoli with any type of green vegetables of your preference
Stew Papaya & Peanuts Soup
this soup contains protein, minerals, vitamin A, B and C. It improves skin texture; heals coughing; expels sputum; improves eyesight; clears Heat inside the body; cleanse the digestive system and soothes constipation. So give this soup a try if have any digestive problems or etc.Ingredients: (serves 2-3)
1 Medium Papaya, 木瓜
12 Red Dates, 红枣
6 Dried Figs, 无花果
150g Peanuts, 煮汤花生
10g Dried Lily Bulbs ,干百合
1 Piece Dried Tangerine Peel, 陈皮
1.5 Litre Water
Methods:
1. Wash and cut the papaya into wedges.
2. Wash and stone red dates then slice dried figs.
3. Soak dried tangerine peel till soft, then scrape off the pith.
4. Put all ingredients and water in a pot and bring to boil then transfer to a slow-cooker and stew for about 2-3 hours
Steam Seabream With Mushroom
Seabream contains much protein and it cures Asthenia, benefits the digestive system and the skinIngredients:
I Medium Size Seabream
1 Pack of Shemiji Mushrooms
3 Slices Of Ginger, shredded
1 Stalk Spring Onion, cut into 5cm long
Drizzle Of Sesame Oil
Seasonings:
1 Tablespoon Of Fermented Soy Bean
2 Tablespoon Water/Rice Wine
Dash Of Pepper
1 Teaspoon Cornflour
1/2 Teaspoon Dark Soya Sauce
Methods:
1. Cut the ends of the mushroom's stems. Rinse and drain.
2. Rinse the fish, wipe dry and arrange on plate.
3. Combine all seasonings and mixed well then pour on top of the fish.
4. Put shredded ginger, some spring onion and mushrooms on top of the fish then drizzle some sesame oil.
5. Steam over high heat for 8-10 minutes(depend on the size of the fish).
6. Garnish with remaining spring onion and served while hot.
Almond, Sea Coconut And Pumpkin Soup
This soup actually promote circulation of Qi, expel septum and aids digestion. The Sweet and Bitter Almonds also clears the Heat, Moistens internal Dryness and avoids coughing. It's a very good sweet soup after dinner to smooth your throat. Do consider and give it a try.... I bet you will sure find it delicious.Ingredients: (serves 2-3)
8g Sweet Almonds, 南杏
12 Bitter Almonds, 北杏
500g Pumpkin
38g Dried Lily Bulbs, 百合
5 Pieces of Sea Coconut, 海底椰
225g-250g Lean Pork
3-4 Candied Dates,蜜枣
1 Small Piece Dried Tangerine Peel,陈皮
Methods:
1. Peel and seed pumpkin then wash and cut into thick slices.
2. Wash and removed the outer shell of the sea coconut then cut into thick slices.
3. Wash dried lily bulbs, candied dates, almonds and set aside for later use.
4. Soak dried tangerine peel until tender then scrap off the white pith.
5. Wash and scald the lean pork in boiling water.
6. Bring suitable amount of water(700-800ml) to boil, then add in all ingredients and bring to boil again.
7. Transfer to slow cooker and simmer on low heat for about 2 hours then served.
Chicken & Sea Coconut Soup
Sea Coconut expels sputum, heals coughing, reduces night-time urination as well as nourishes the lungs and skin. Ingredients:6 Pieces Sea Coconuts, 200g
1/2 Chicken, skin removed
10 Red Dates, stoned
1 Litre Water
Methods:
1. Wash chicken and remove the lungs, scald and rinse in cold water.
2. Peel the outer coat of sea coconut. Stone red dates, put both in a pot and add water.
3. Bring water to the boil, put chicken in a pot and wait for the soup to boil again.
4. Once the soup is boils, transfer to a slow cooker and put on auto mode or low heat and simmer for 3 hours.
5. Sprinkle salt to season.
Detoxifies Soup
Loofah(丝瓜) is rich in vitamins B and C. It also clears Heat, Detoxifies, promotes blood circulation and prevents skin aging. This soup whitens the skin and improves wrinkles and prevents freckles.Asparagus goes well with Mushroom and Oyster Sauce. And it's also much cheaper to cook it at home that having it outside the restaurant. I remember I having this dish last week at a Thai Restaurant and it's cost about $10 for that. But If I prepare it myself, it cost about $3.50 for the Australia Asparagus and $1 for the Fresh Mushroom... so after all it's still much more cheaper and bigger serving.
Ingredients:
1 Medium Loofah(丝瓜), cut into thick cubes
150g Sheng Yu Fillet, cut into strips
1 Packet of Enokitake Mushroom(金针菇)
5-6 Small Dried Scallops(干贝)
4 Dried Mussels(干淡菜)
1 Packet Of Soup Doufu, cut into cubes
300ml Pre-packed Chicken Stock
700ml Water
Methods:
1. Soak the Dried Mussels and Scallops in hot water for about 15 minutes, drained and set aside.
2. Rinse the fish fillet, slice and marinate with some pepper and light soy sauce then set aside for use.
3. Rinse the loofah, remove the skins and slice into big cubes.
4. Cut the end section off the enokitake mushrooms. Tear into small bunches. Rinse and drain.
5. Bring the water to boil then add in the Dried Mussels and Scallop and simmer for about 20 minutes then add in the loofah and continue to simmer for another 10 minutes.
6. Next add in the fish and doufu, when the fish is almost cooked, add in the enokitake mushroom and switch off the heat when it come to boil.
Notes:
You do not need to season the soup as it's already full of favour.
You can replace the 300ml of chicken stock to 300ml of water as well. But then you will need to season the soup with a bit of salt.
Three Treasure Seafood Pot
Ingredients: (serves 4)
1 Medium Squid, wash and skin removed
300g Prawns, (wash, shelled & deveined)
100g Fish Fillet
4 Shittake Mushrooms
1/4 Broccoli, cut into florest
1 Pack of Small Cons, Cut inot half
1 Carrot, peel and cut into shapes
10 Snow Peas
1 Teaspoon Mince Garlic
1 Cup Of Water
Seasonings:
2 Tablespoons Oyster Sauce
2 Tablespoons Rice WIne
1/2 Tablespoon Sugar
1/2 Tablespoon Soy Sauce
1 Tablespoon Cornflour
Dash Of Pepper
1-2 Tablespoon Cornflour Water
Methods:
1. Score squid from the inner part first and cut into pieces. Cut fish fillet into small pieces around the size of the squid pieces.
2. Boil some water with oil and salt then blanch the Carrot in boiling water for a about 11/2 minutes then add in the broccoli and boil for another minute.
3. Remove then rinse the both with tap water for a while to cool down the temperature.
4. Heat 2 tablespoons oil in wok, stir-fry garlic, snow pea and corn for a while then add in boccoli, carrot and mushroom.
5. Give the vegetables a quick stir then add in the mix seafood and stir for another minute.
6. Pour in the water and seasoning and cook over medium heat until the seafood are cooked through then add in the cornflour mixture to thicken the sauce.
Deep Fried Grouper With Bread
Ingredients: (makes 6 pieces)
1 Piece Of Grouper Fillet, around 150-200g
3 Slices Of White Thick Bread, cut into 6 pieces
1 Egg
Spring Onion For Deco
Seasonings:
1/2 Tablespoon Cooking Wine
1 Teaspoon Soy Sauce
1 Teaspoon Cornflour
Dash Of Pepper
Methods:
1. Rinse fish well and cut into 6 equal pieces around 5cm x 3cm long.
2. Remove crust from bread and cut into the same size of the fish.
3. Beat egg and combine egg with fish and seasoning well.
4. Stick a piece of fish meat onto a piece of bread and coat with some cornflour.
5. Deep-fry in hot oil until bread is golden and crispy and the fish is soft and tender.
6. Decorate with Spring Onion and serve with mayonnaise on the side as a dip.
This is another dish for tonight and is called the Chicken in Black Fermented Bean Sauce. All the while I am not a fan for these Fermented Bean Dish, but this one was different. It had a very good combination of bell-pepper and chicken for the taste, should give it a try.Ingredients:
2 Chicken Leg Portions
8 Shallots, skin removed
4 Cloves Garlic, skin removed
1 Tablespoon Black Fermented Bean, rinse well
1/2 Green & Red Bell-pepper, Cubes
1 Teaspoon Mince Garlic
3 Slices Ginger
1/2 Cup Water
Seasonings:
1 1/2 Tablespoons Oyster Sauce
2 Tablespoons Rice Wine
1/2 Tablespoon Sugar
1/2 Tablespoon Soy Sauce
1/2 Tablespoon Cornflour
Dash Of Sesame Oil
Methods:
1. Cut chicken legs into pieces and marinate with 1 Tablespoon Soy Sauce, 1 Tablespoon rice Wine and 1 Teaspoon cornflour for about 30 minutes.
2. Heat oil in wok and pan-fry chicken, garlic cloves and shallots until almost done. remove and drained
3. Heat 2 Tablespoons oil in wok, stir-fry ginger, bell-pepper, black bean and minced garlic until fragrant.
4. Pour in water and seasoning, add chicken mixture and cook until liquid dry up and chicken is cooked thru.
Kakiage Don
Ingredients: (serves 2)
150g Prawns, shelled and de-veined
1 Teaspoon Wine
1/2 Cup Of Corn
10 Small Stalks Asparagus, Cut into half about 5 cm long
1 Egg Yolk
2 Bowls Of Warm Rice
Flour Mixture For Deep-Frying:
1/3 Cup Plain Flour
1/3 Cup Ice-Cold Water
2 Tablespoons Cornflour
Methods:
1. Shelled, wash and pat dry the prawns and sprinkle with 1 teaspoon of wine then set aside for use.
2. Separate the egg yolk and white.
3. Mix the prawn, corn, asparagus and egg until well combined.
4. Next add in 1 tablespoon of flour and stir till well mixed then add in the rest of the flour and cornflour.
5. At the meantime, quickly pour in the ice-water and mix till well combined like a sticky paste.
6. Heat up the pan with oil and place 1/2 of the prawn mixture into a big soup scoop then deep-fry it on one size for 3 minutes then turn over and fry for another 3 minutes on the other side.
7. Repeat the rest of the prawn mixture, dish up the rice and top with the prawn parcel and some seaweeds and sesame seeds.
Notes: The oil should not be too hot or else the prawn parcel will get burnt on the outer-layer not fully cooked inside
Roast Herbal Chicken
Together with bay leaves and rose flowers, rosemary makes fragrant tea that helps digestion and improves memory. Ingredients: (serves 2)
6 Chicken Wings, wash and pat dry
50g Herbed Garlic Butter
1 Stalk Rosemary, chopped
Marinade:
1 Tablespoon Chopped Garlic
1/2 Tablespoon Light Soy Sauce
1/2 Teaspoon Dark Soy Sauce
Some Black Pepper
1/2 Tablespoon Olive Oil
Methods:
1. Rinse and drain chicken wings then marinate for at least 30 minutes.
2. Spread herbed garlic butter on chicken wings and sprinkle chopped rosemary on top.
3. Baked in a pre-heated oven at 200 degree for about 20 minutes or until golden brown and serve.
Baked Seabass Fillet With Hazelnuts
Italian CuisineIngredients: (serves 2)2 Pieces Of Seabass fillet, about 360g
1/2 Teaspoon Salt
Pepper To Taste
70g Soft Butter
70g Bread Crumbs
50g Chopped Hazelnuts
Methods:
1. Season the fish fillets with salt and rub butter on top of it.
2. Next dust with bead crumbs and hazelnuts.
3. Preheat oven to 220 degree and bake the fillets for 8-10 minutes or until golden brown.
4. Serve fillet with rice and salad.
Side Dish
Ingredients:
10 Stalks Small Asparagus, cut into 5-6cm long
4 Strips of Bacon
Plain or Cream Rice
Methods:
1. Blanch the asparagus in hot water for 1-2 minutes then rinse with cold water.
2. Slightly pan-fry the bacon for 1 minutes then wrap the asparagus with it.
Omelette Donburi
Ingredients: (serves 2)
2 Bowls Of Warm Rice
1/4 Onion, finely chopped
100g Pork Mince
4 Button Mushrooms, thinly sliced
1 Tablespoon Olive Oil
1 Tablespoon Soy Sauce
2 Tablespoon Rice Wine
Parsley and Totmato Sauce
Omelette:
3 Eggs
Salt & Pepper To Taste
1 1/2 tablespoons MIlk
1/2 Tablespoon Oil
Methods:
1. Season the mince pork with soy sauce, pepper, cooking wine and some cornflour about about 15 minutes.
2. Preheat the frying pan on medium heat, add in olive oil and stir-fry the onion until soft.
3. Stir in the mince pork and slowly press down to separate any lump.
4. When the pork is almost cooked, add in the mushroom and rice wine and stir till well combined and cooked through.
5. Prepare rice into two bowl about 3/4 full then top it with the pork mixture and set aside.
6. Rinse the pan, lightly beaten the eggs and add in soy sauce, pepper, milk and beat till combined.
7. Preheat the pan with some oil, pour in half of the egg mixture from the centre out and use chopstick to give a quick stir until almost heat through and firm.
8. Push the egg to form a circle shape about the size of the rice bowl and dish up the egg when it's cook then repeat the rest of the egg mixture.
9. Place egg on top of the pork mixture and top with some parsley and tomato sauce.
Mini Potatoes Salad
Ingredients:
2 Potatoes, 250g
1/4 Cabbages, finely shredded
1 Japanese Cucumber, cut diagonal about 1cm thick
1 Medium tomato, thinly slice
3 Tablespoons Japanese Mayonnaise Sauce
Salt & Pepper To Taste
Methods:
1. Wash and cut the potatoes into quarters, then put in a steamer and steam for about 15-20minutes until tender.
2. Wash and shredded cabbages and soak it in water for about 5-10 minutes the drained and pat dry excess water.
3. When potatoes cool to room temperature, scoop up the flesh and mash it up with mayonnaise sauce, pepper and salt.
4. Arrange the cabbage on the side of the bowl with tomatoes, cucumbers and mash potatoes.
5. You can top with extra mayonnaise sauce on the vegetables.
Notes:
1. You can prepared the potatoes salad ahead before the rice.
2. I used the yellow and purple potatoes for my salad
Chicken & Pumpkin Baked Rice
Ingredients: (serves 4)
1 Cup Long Grain Rice
2 Cup Water
3 Eggs
1 Chicken Breast Fillet, cut into strips
1/4 Pumpkin, about 150g cut into cubes
5 Button Mushrooms, thinly sliced
1/2 Cup Broccoli Florets
1/2 Onion, thinly sliced
White Sauce:
2 Tablespoons Butters
2 Tablespoons Flour
1 Cup Milk
Seasoning To Taste
3/4 Cup Grated Cheese
Methods:
1. Wash and rinse the uncooked rice then cook rice with water accordingly until rice is tender. Set aside to cool for 5 minutes.
2. Lightly beat 1 of the eggs, add to rice and mix well.
3. Spoon rice mixture into a 23cm pie plate, press the rice against the sides and base of the pie dish to form a shell.
4. Preheat a pan with some oilve oil and cooked some onion until soften the add in the chicken strips and give a quick stir for 1-2 minutes until it's almost cooked through then dish up and arrange on the rice.
5. Next heat up the pan again and stir-fry the pumpkin with abit of olive oil for about 3 minutes then add in the broccoli and mushrooms.
6. Stir-fry the vegetables for a about 2 minutes then scatter it over the chicken.
7. Heat up the pan with medium heat then add in butter and stir until melt, stir in the flour and blend in the milk, stirring constantly until smooth.
8. Whisk in the remaining eggs and seasonings.
9. Pour sauce over the chicken and vegetables then top with the grated cheese.
10. Place in the preheat oven at 180 degree and baked for about 15-20 minutes or until golden brown.
Notes: You can add in any meat like beef or fish. Or even change to your favourite vegetables if you don't like broccoli and pumpkin.....
Stir Fry Cereal Prawns
You just need to buy those "Instant Cereal Prawn Mix" which contain the Cereal mixture and follow the instructions given and waula... ... you'll have your Homemade Cereal Prawn.Ingredients: (serves 2)
15 Medium Prawn, removed the middle part shells.
10 Curry Leaves, roughly shredded
2 Small Chillies, roughly chopped
2 Egg Yolks, lighten beaten
2 Tablespoons Pouring Cream/Evaporated Milk
1 Packet Instant Cereal Prawn Mix
1 Tablespoon Butter
Methods:
1. Wash and divined the prawns accordingly and set aside for later used.
2. Coat the prawns lightly with some cornflour before deep-fry to give it a crisp texture.
3. Preheat a pan and add in the butter, stir occasionally until butter melted then add in the curry leaves and stir-fry for 1-2 minutes then add in the chillies then follow by the egg and cream mixture.
4. Give the egg mixture a quick stir until scramble egg texture then pour in the cereal mix and prawn and stir-fry for another 2-3 minutes until cereal became crispy.
Notes: There are a few type of Instant Cereal Prawn Mix where some required egg yolk and some do not
Stir-Fry Chicken With Aloe & Bell Pepper
Aloe vera contains naturally occurring antioxidants in the form of vitamins B complex, C and E, plus beta-carotene which is converted by the body into vitamin A.
Dietary nutrients in Aloe vera also include potassium, calcium, magnesium, zinc, manganese, chromium and sodium and all are essential for maintaining a healthy metabolism.
Bell pepper is rich in Vitamins A and C so do not overcooked it to maintain its crispy texture. It helps whiten your skin while achieving a pinkish tint, a natural sheen and resilience.
Ingredients: (serves 4)
1 Chicken Breast Fillet, cut into strips
1 piece of Fresh Aloe Flesh
1 Yellow and Red Bell Pepper
2 Stalks Celery, cut into strips
1/2 Carrot, cut into strips
10 Button Mushroom
2 Cloves Garlic
Marinades:
1/2 Tablespoon Light Soy Sauce
1/2 Tablespoon Cornflour
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Cooking Wine
Seasoning Sauce:
1 1/2 Tablespoons abalone Sauce
30ml Water
1/2 Tablespoon Cornflour+ Water
Methods:
1. Rinse the chicken, slice and add marinade and set aside in the fridge for at least 30 minutes.
2. Cut the Bell pepper, Celery and Carrot into thin strips then set aside.
3. Wash and pat dry the Aloe stalk then remove the gelatinous membrance inside the aloe leave and cut it into 1/2cm thick strips.
4. Heat 2 tablespoons olive oil in a pan, add garlic and stir fry until fragrant.
5. Add in the chicken and stir fry until 80% done, add bell pepper, celery, carrot and mushrooms.
6. Stir for 1-2 minutes, add in the seasoning then the aloe flesh and mix well.
Turkey Wrap & Salmon Delight
Ingredients For Salmon Delight: (serves 2)
4 Medium Eggs, lightly beaten
1/2 cup Thickened Cream
2 Tablespoons Chopped Chives
2 Tablespoons Chopped Parsley
Salt & Pepper
40g Butter
4 Slices Crusty Bread or Baguette
50g Sliced Smoked Salmon
Methods:
1. Place eggs, cream, chives, parsley, salt and pepper into a bowl. Beat lightly with a fork until almost smooth.
2. Melt butter in a frying pan.
3. Pour egg mixtures into frying pan.
4. Over a medium-high heat, gently stir eggs until almost set.
5. Remove from heat, toast bread until golden, top with scrambled eggs and curls of smoked salmon
Thai Lemon Grass Chicken
Ingredients: (Make 8-10 skewers)
4 Stalks Of Lemon Grass, cut into about 12cm long and halves
1 Chicken Breast, abt 250g–300g
1 Medium Egg White
½ Carrot, finely chopped
2 Small chillies, deseeded and finely chopped
1 Tablespoon Spring Onion, freshly chopped
1 Tablespoon Coriander, freshly chopped
½ Tablespoon Light Soy Sauce or Thai Fish Sauce
½ Teaspoon Pepper
Methods:
1. If using the long lemon grass stems, cut in half across the middle to make for short stems for a total of 8. If the stem is very thick you can again cut it length-side halve.
2. Coarsely chop the chicken the put it into the food processor for about 2 minutes then add in the egg white and continue to make a smooth paste.
3. Add carrot, chillies, spring onion, coriander, soy sauce and pepper to process for about another 2 minutes or until the mixture is well combined.
3. Place the mixture in refrigerator to chill about 15 minutes or longer.
4. When chilled, wet your hand with water then scoop about 1½ tablespoons of the mixture and shape it around the lemon grass stem.(The stem will then be the skewer for the chicken mixture)
5. Preheat a pan or broiler to med hot, brush skewer with some oil and grill approximately 4-6 minutes and turn them occasionally until golden brown and cooked thru.
6. Or you can grill the skewer on a BBQ griller.
Notes: You can dust the skewer with some cornflour before grill so that it will have a nice golden colour and crisp skin
Lemon Butter Chicken With Roasted Vegetables
Ingredients: (Serves 2)
4 Chicken Maryland, debone & skin removed
2 Corn, skin & hash removed
¼ Pumpkin, skin removed and cut into wedges
1 Bunch of Asparagus
1 Small Carrot, cut into strips
Lemon Butter Sauce:
100ml Cream
1½ Tablespoons Lemon Juice
75g Butter, chilled and cubes
1 Tablespoon Freshly Chopped Parsley
Preparation:
1. Clean and remove any fats from the chicken, pat dry and marinate it with 1 tablespoon cornflour, 1 tablespoon cooking wine, ½ tablespoon light soy sauce and some black pepper for at least 30 minutes or longer.
2. Coat the corn with ½ tablespoon of olive oil in a zip-lock bag and set aside in the fridge.
3. Add ½ tablespoon of olive oil and mixed herbs together with the pumpkin in a zip-lock bag and marinate it in the fridge.
Cooking Methods:
1. Preheat the oven to 1800c and lay all pumpkin and corn together on the baking try lay with foil and bake for about 20-25 minutes, turn once or twice until the vegetables are slightly golden brown.
2. While roasting the vegetables, you can prepare the sauce by add the cream and lemon juice in a small saucepan and bring the mixture to boil.
3. Reduce heat and simmer for 8-10 minutes or until liquid is reduced by 2/3.
4. Remove from heat, whisk in chilled butter a few cubes at a time. If the sauce becomes too cold, return to heat for a couple of minutes.
5. Continue with the remaining butter cubes, stir through parsley and set side and keep warm.
6. Preheat the frying pan, drizzle some olive oil then toss the asparagus and carrots for about 3-4 minutes then set a side.
7. Next add in another 1 tablespoon of olive oil then follow by 2 pieces of the chicken, cook about 3 minutes on each side or until golden brown then dish up. Continue with the other 2 pieces.
8. Arrange everything on a plate and serve it with soup or extra toast bread.
Tikka Masala Chicken With Raisin Rice & Puppodums
Ingredients: (serves 4)
1 Packet Indian Tikka Masala Spice Paste, from Asian Home Gourmet
1/2 Chicken plus 2 Wings, cut into bite sized pieces
3 Tablespoons Plain Yoghurt
1 Tablespoon Vegetable Oil
1 Large Onion, coarsely chopped
100ml Water
Methods:
1. Marinate chicken with Spice Paste and yoghurt for 30 minutes or longer for more flavourful dish.
2. Heat oil in non-stick saucepan on medium heat. Add onion, stir fry until soft.
3. Add marinated meat; stir-fry for 3 minutes. Stir in water and bring to boil.
4. Simmer for 15-20 minutes or until cooked. Stir occasionally and serve hot with Raisin Rice, mixed vegetable chutney and puppodums.
Cucumber Chutney
Ingredients:
1 Medium Cucumber, removed the seeds and chopped into small cubes
1 Totmatoe, removed the seeds and chopped into small cubes
1/2 Apple, remove core and chopped into small cubes
1 Teaspoon Of Sugar
4 Tablespoons Plain Yoghurt
Methods:
1. Mixed all the above ingredients together and refridge until later used
Rainbow Shredded Fish
It's a very Colourful and Healthy dish with a lot of Vitamin C and Protein. You too... can give it a go....Ingredients: (serves 2)
300g Fresh Fish Fillet
1/2 Green Capsicum, Shredded
1/2 Red Capsicum, Shredded
1/2 Carrot, Shredded
1 Sprig Spring Onion, Cut into 5cm long
2 Slices Ginger, Shredded
Seasonings:
1/2 Teaspoon Salt
2 Tablespoons CornFlour
Some Pepper
1 Egg White
Sauce:
1 1/2 Tablespoons Abalone Sauce
1/2 Tablespoon Hua Diao Jiu
1/2 Tablespoon Cornflour mix with water
Methods:
1. Wash and pat dry the fish fillet, shred the fish by its natural line.
2. Mix the cut fillet with seasonings and marinate for about 15-30 minutes.
3. Pre-heat the pan with oil, put in ginger and spring onion and stir-fry until fragrant. Add in the fish and stir slowly using a chopstick until it's done.(Becareful not to stir too hard or else the fillet will break into pieces)
4. Dish up the fish, use the remaining oil in the pan, add in all the capsicum and carrot and stir-fry in medium heat for a few minutes then add in the fish follow by the Hua Diao Jiu and Abalone Sauce.
5. Add in about 2 - 3 tablespoons of hot water and give it a quick stir then pour in the cornflour mixture and stir thru.
6. Dish up and served warm with rice.
*Notes: You can used any type of fish fillet you prefer. But find those type that is suitable for stir-fry so that it won't break off easily.
Steam Ginger Prawn in Lotus Leaf
Ingredients: (serves 2)
10 Medium-sized Shrimps--400g
120g Young Ginger, finely grated
3 Garlic Grains, finely grate
2 Egg White
1 Piece Lotus Leaf
2 Spring Onion
Seasonings:
1 Teaspoon Salt
½ Teaspoon Sugar
1 Tablespoon Chinese Hua Diao wine
Pepper Little
1 Teaspoon Sesame Oil
Methods:
1. Mix egg white, ginger, garlic and seasoning to form a ginger paste.
2. Soak the dry lotus leaf in boiling water with ½ teaspoon of oil for about 2mins to soften.
3. Line dish with the lotus leaf and spring onions then place shrimps on top of the onion.
4. Pour ginger paste over it and steam over high heat for 5-6 minutes.
Notes: The steaming time will depend on the size of the shrimps used.
Fried Chrysanthemum Chicken
Ingredients: (serves 2)
500g Chicken Breast Fillet
10g Fresh Chrysanthemum
1 Stalk Lemongrass
20g Onions
20g Garlic
10g Coriander Roots
30ml Water
Seasonings:
1 Tablespoon Sugar
1 Tablespoon Fish sauce
1 Tablespoon Chinese Hua Diao wine
1 Teaspoon Pepper
½ Teaspoon Sesame Oil
1½ Tablespoon Corn flour
Methods:
1. Blend all ingredients except chicken cutlets into a paste.
2. Marinate the chicken cutlets with the paste and the seasoning for 30 minutes.
3. Pre-heat the pan, add a little cooking oil to fry the chicken cutlets until golden brown and served warm.
Taiwan Style Pork Cutlet
Ingredients: (serves 2)
2 Pieces of Pork Cutlets(with bone type)
3-4 Tablespoons Sweet Potatoes Flour
Seasonings:
1 Tablespoon Grated Garlic
½ Tablespoons Grated Ginge
r½ Tablespoon Dark Soy Sauce
2 Tablespoons Hua Diao Jiu
1 Teaspoon Sugar
½ Tablespoon 5 Spices Powder
Methods:
1. Wash and dry the pork cutlet with kitchen towel then use the back of the knife/or a meat mallet to flatten the pork.
2. Place it a flat dish add in all the seasonings and let it marinate for about 30 minutes.
3. Drip off excess marinate and coat the pork cutlet evenly with the sweet potatoes flour and deep-fry for about 5 minutes or until golden brown.
4. Set aside and drained the oil on kitchen towel and continue frying the cutlet.
Notes: The time require to fry the pork cutlet will depend on the thickness itself
Tandoori Chicken & Raisin Rice
Ingredients: (serves 2)
1/2 Chicken, cut into halve
1 1/2 - 2 Tablespoons Tandoori Spice Mix
3 Tablespoons Plain Yoghurt
2 Tablespoons Olive Oil
1 Tablespoons Lemon Juice
Methods:
1. Coat the chicken with the above mixture and leave it for at least 3 hours or overnight in the fridge.
2. Grill, roast or barbecue until fully cooked.
3. Served warm with raisin rice and Cucumber Chutney
Cucumber Chutney
Ingredients:
1 Medium Cucumber, removed the seeds and chopped into small cubes
1 Totmatoe, removed the seeds and chopped into small cubes
1/2 Red Onion, finely chopped
4 Tablespoons Plain Yoghurt
Methods:
1. Mixed all the above ingredients together and refridge until later used.
Notes: You can used chicken fillets or chicken wings to replace.
Portuguese Chicken & Raisin Rice......
Ingredients: (serves 2)
1 Small Chicken, cut into half(can get those from NTUC ard $5)
1 lemon, cut rind into thick strips
2 Tablespoons Lemon Juice(from the same lemon after removing the rinds)
2 Tablespoons Olive Oil
1 1/2 Tablespoons Of Masterfoods Portuguese Chicken Seasoning
1 Teaspoon Sugar
4 Cloves of Garlic, lightly smash
Methods:
1. Clean the chicken and trim off any extra fats then cut it into 4 parts.
2. Place the chicken pieces into a zip-lock bag then add in the all the rest of the ingredients and coat it evenly.
3. Leave it in the fridge and season for about 30 minutes to 3 hrs.
4. Preheat the Oven to 200 degree and grill for about 20 - 30 minutes until chicken is golden brown.
5. Or you can add some oilve oil on a grill pan and grill for about 8 minutes on each side or until chicken is cook thru.
Raisin Rice With Almond Flakes
Ingredients: (serves 2)
1 Cup of Uncook Rice
25g of Butter
2 Tablespoons Almond Flakes
2 Tablespoons White Raisin
1 Tablespoon of Chopped Spring Onion
Some Cashew Nuts
Methods:
1. Cook the rice, Butter and Raisin as per normal.
2. Pre-heat a small fry pan and toast the Almond Flakes until slightly golden brown and set aside.
3. When the rice is cooked, add in the Almond Flakes and Spring Onion then stir the thru using a folk.
4. Plate the rice onto the serving plate and top with some Cashew Nuts and served together with the chicken.
Notes: You can brush some extra oilve oil on the chicken pieces to make it more crisp
Butter Raisin Rice
Ingredients: (serves 2)
1 Cup of Uncook Rice
25g of Butter
2 Tablespoons Almond Flakes
2 Tablespoons White Raisin
1 Tablespoon of Chopped Spring Onion
Some Cashew Nuts
Methods:
1. Cook the rice, Butter and Raisin as per normal.
2. Pre-heat a small fry pan and toast the Almond Flakes until slightly golden brown and set aside.
3. When the rice is cooked, add in the Almond Flakes and Spring Onion then stir the thru using a folk.
4. Plate the rice onto the serving plate and top with some Cashew Nuts and served together with the chicken.
Notes: You can add in more butter if you like more buttery taste
Grill Mushroom With Mixed Vegetables & Tuna Mayo Tomatoes
Grill Portobello With Mixed Vegetables
Ingredients: (serves 2)
4 Portobello, each approximately 100 grams
3 teaspoons Olive Oil
1 Egg White
1/2 Carrot, shredded
100g Cabbage, shredded
Black Pepper Powder & Salt
1 Tablespoon Mozzarella Cheese, Shredded
Methods:
1. Lightly brush some olive oil onto both side of Portobello and gril it for about 2 minutes on each side.
2. Add Egg white, carrot, cabbage, cheese and seasoning into a salad bowl and mixed them up.
3. Stuff the mixed paste onto the Portobello and top with extra Mozzarella Cheese and put into a preheat oven(toaster oven) and Grill for approximately 7 to 8 minutes till it turn golden yellow.
4. Sprinkle a little chili powder and pepper.
Tomatoes Stuffed With Tuna Mayonnaise
Ingredients:(serves 2)
4 Medium Size Tomatoes
1 Can of Tuna Flake in Oil, drained
1/2 Onion, finely chopped
2 Tablespoons Of Mayonnaise
1 Tablespoon Mozzarella Cheese
Methods:
1. Halve the tomatoes and scoope out the seeds, drain and cut-side down on absorbent kitchen paper for about 10 minutes.
2. Next place the tomatoes on a baking tray and roast in a preheated 180 degree oven or (toaster oven) for about 12-15 minutes.
3. Leave to cool slightly then prepare the Tuna mixture.
4. Drained the can tuna and add in the chopped onions, mayonnaise and seasoning then mixed well.
5. Scoop the tuna mixture into the tomatoes shells and garnish with some cheese and Basil leaves.
6. Return to the oven for a about 5 minutes until the tuna is warm and the cheese become golden brown.
7. Sprinkle some black pepper and serves.
Note: You can add in more cheese or extra bacon for the Mushroom ingredients
Chicken Carbonara..........
Ingredients: (serves 2)
250g Spaghetti, cooked and drained
1 Small Carrot, cut into thin strips
150g Broccoli, cut into small florets
3 Rashers of Bacon, cut into 1cm pieces
5 Button Mushroom, sliced
1 Small Onion, sliced
1 Small Chicken Breast, cut into thin strips
2 tablespoons Grated Mozzarella Cheese
Methods:
1. Drizzle some oilve oil in a large frying pan, saute bacon for about 2 - 3 minutes then remove and set aside.
2. Add 1 tablespoon oilve oil and saute the onion until slightly brown then add in the carrot and chicken strips, continue to stir-fry for about 3 minutes then add in the broccoli and mushroom.
3. When the mushroom and broccoli is tender, add in the about 5 tablespoons of white sauce and mix well with the rest of the ingredients.
4. Toss in the cooked Spaghetti follow by the bacon and Mozzarella cheese.
5. Serve immediately topped with extra Mozzarella Cheese and some Italian Herbs.
Simple White Sauce
Ingredients:
2 Eggs
25g Grated Parmesan
150ml Thicken Cream
Methods:
1. Place the Eggs, Parmesan and cream in a bowl and beat together with some salt and pepper.
2. Pour the mixture over the cooked pasta and toss gently until well coated then return to heat and cook over very low heat for about 1 minute or until thickened.
Note: You can used those ready-made Carbonara Sauce from supermarket
Deep-Fry Prawn Toasts..........
Ingredients:(served 2)
9 -12 Medium Green Prawns
1/2 Beaten Egg
1 Tablespoons Cornflour
Salt and Pepper
3-5 Pieces of White Bread
Some Shredder Carrots and Spring Onions
Oil for Deep-frying
Methods:
1. Shell prawns, leaving tails intact. Remove back vein and cut down back, gently flatten out prawn.
2. Combine lightly beaten egg with cornflour, salt and pepper and add to prawns then mix well to coat completely.
3. Remove crusts from bread, cut slices in half or quarters depend of the size of the prawns.
4. Put one prawn, cut-side down on each piece of bread, gently flatten prawn on bread with palm of hand.
5. With finger, rub over prawn lightly with left-over cornflour mixture and then top with a few shredder carrot and spring onion.
6. Heat oil in large pan and gently ease Prawn Toasts into hot oil with a slotted spoon.
7. Cook only two or three at a time, cook until bread is golden brown and prawn is cooked through
Deep-fry Lemon Fish Strips.....
Ingredients: (serves 2)
1 Piece of Dory Fillet
1 Cup Self-Raising Flour
1/2 Cup Milk
1/2 Cup Water
1 Egg York
1 Teaspoon Lemon Rinds
Methods:
1. Cut the fillet into strips and marinate it with some pepper and extra lemon rinds.
2. Sift flour into a large bowl and gradually whisk in combined milk, water, yolk and lemon rinds until smooth and consistency of pouring cream
3. Set batter aside for 15 minutes.
4. Heat oil until a piece of bread sizzles as soon as it is added. Dust fish in flour a few pieces at a time.
5. Dip into batter, draining off excess and deep-fry for about 3 minutes until golden and cooked through.
6. Drain on kitchen paper and keep warm then continue with remaining seafood.
Note: You can do a Seafood Basket by add in Prawns, Calamari, and Chip
Asparagus, Ham And Chicken Roll
Ingredients: (serves 2)
2 Debone Drumsticks
2 Pieces of Ham
4 Stalks Of Asparagus
2 Pieces of Aluminum Foil
1/2 Teaspoon Salt
Some Pepper
Some CornFlour(for coating)
1 Beaten Egg(for coating)
Some Breadcrumbs(for coating)
Methods:
1. Place a piece of the aluminum foil on the table then put the deborn drumsticks skin side down, spread some salt and pepper on it.
2. Next lay a piece of ham on and follow by 2 stalks of asparagus, roll it up like a sweet.
3. Repeat the steps with the other drumsticks then steam them on high heat for about 8 minutes.
4. Heat up some oil for deep-frying, remove the chicken parcel and coat it with some cornflour, the dip it with beaten egg then coat it with some breadcrumbs and deep-fry it in medium heat for around 5-8 minutes until golden brown.
5. Serve with salad and potatoes.
Chicken Pocket With Mango N Cheese
Ingredients: (Serves 2)
4 Pieces Of Chicken Breasts
3 Slices Of Cheese
1 Fresh Mango(cut into thin strips)
2 Egg(lightly beaten)
1 Cup of Bread Crumbs
Some Cornflour for dusting
Methods:
1. Divide the chicken breasts into 2 each if you prepare to make both grill and deep fry.
2. First, wash and pat dry the chicken breast then cut a pocket on the side of of it to slot in the mango and cheese.
3. Next coat the chicken breast with cornflour then dip it into egg mixture and lastly coat it with bread crumbs and deep-fry it in hot oil for 2-3 minutes on each side until golden brown.
4. Repeat the rest until all are done then sever it with fries and fruit salad.
Note: If doing the grill methods, just season the chicken breast with pepper and cooking wine then slot in the cheese and mango and pan-fry it with some olive oil.
Pork Cutlets And Caramelised Apples
Ingredients: (serves 2)
2 Pork Cutlets
1 Teaspoon Olive Oil
1 Tablespoon Brown sugar
20g Butter
1 Apple(halved, cored and cut into wedges)
1 Tablespoon Apple Cider Vinegar
Methods:
1. Season the pork with some pepper, wine and soya sauce. Heat the olive oil in a non-stick frying pan over medium heat and add pork cutlets and cook for 5-7 minutes on each side. Transfer to a plate and cover with foil to rest.
2. Add the brown sugar and butter to the frying pan and melt over low heat. Add apple wedges and cooks, turning occasionally for 3-4 minutes on each side or until golden.
3. Add the cider vinegar and cook for another 1-2 minutes or until heated through.
4. Serve pork cutlet with apples and sauce together with some steam vegetables, fries or mash potatoes
Coke Pork Ribs
Ingredients:
500g Prime Pork Ribs, cut smaller pieces
2 Tablespoons Lee Kim Kiet Char Siew Sauce
½ Can Of Coke
Methods:
1. Wash and pat dry the ribs then marinate it with Char Siew Sauce, ½ Tablespoon Hua Diao Jui, 1 Teaspoon Dark Soya Sauce and some pepper.
2.Mix till well-combined then set-aside in the fridge and let it marinate for at least 1 hour or overnight.
3. Pour all the marinate ribs into a non-stick pan or pot then add in the coke and simmer on low heat until the water dried up and thicken.
Notes:
a) You had to turn the ribs a few time for it to coat with the sauce in the pan.
b) If you want your pork ribs to have a nicer dark brown colour, you can actually add about 1/2 tablespoon extra of dark soy sauce to simmer with the coke
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