Wednesday, February 27, 2008
Basic Tomato Sauce
45g Tomato paste
400g Chopped can tomatoes, juice reserved (can use whole tomato from can to chop)
100ml Olive Oil
50g Onion- - finely chopped
50g Carrots- - finely chopped
50g Celery - - finely chopped
1 piece Bay Leaf
1 ½ tsp Salt
1 tsp Garlic - - finely chopped
Pasta -- half packet.
1. Heat the olive oil in a saucepan. Saute the garlic until fragrant and add in the onions, carrots, celery and bay leaf. Saute until fragrant.
2. Stir in the tomato paste and cook for 2 minutes until a bright red colour. (Use non-stick pan or heavy bottom pan otherwise will get burnt easily)
3. Pour in the chopped tomatoes, juice and water, bring to boil and simmer for 20 minutes. Season with salt.
4. Bring a big pot of water to boil, add in desire amount of pasta, boil for about 10min, drain away the water. Place the pasta in a bowl and set aside.
5. Scoop some pasta on a plate, scoop some tomato sauce on it and serve warm.
Friday, February 22, 2008
300g plain flour
1 tbsp oil
pinch of salt
300g mince pork meat
chive -- chopped
2tsp light soy sauce
1/2 tsp pepper
1 tsp sesame oil
11/2 tbsp corn flour
1) Mix the mince pork meat with the sesaonings till well combined then add in chives(up to indiviual preference the amount used), leave it in the fridge to marinate for at least half hour.
2) Sieve flour on table top, make a hole in the center of the flour add in salt and slowly pour in a little water at a time, till a dough is form, continue to knead into a smooth dough. Use the oil to grease a bowl, leave the dough in it, cover with cling wrap and let it rest for 15min.
3)Roll out the dough into cross section diameter 2 inch long dough, cut into smaller pieces, roll into small balls, press the dough ball flat, roll into a diameter 4 inch flat and thin disc using rolling pin. Wrap some meat filling in it. Place on a plate.
4)Pour some oil in wok, place the dumplings in wok and let it fry a while. Pour in a cup of water and cover the wok, let the water boil till evaporate. Dish and serve the dumplings with some black vinegar mix with shredded ginger.
Wednesday, February 20, 2008
300g glutinous rice flour
60g wheat flour
400g brown sugar
Stir sugar in water till sugar dissolve. Add in both flour and stir till well combined. Sieve the mixture then pour into well grease 8" mould. Cover the mixture with aluminium foil and steam for 45min-1 hour or until cook.
Friday, February 15, 2008
300g sea cucumber - I didn't measure the amount I use for the sea cuumber and fish maw
100g fish maw
10 chinese mushrooms - I use about 3-4
15 sweet beans - 2 leaves of chinese cabbage
a few slices of carrot
2 clove of galic
1 tbsp ginger – stred thinly
500ml water - 1 cup of water
1 tbsp abalone sauce - 2 tsp chicken sesoning powder
1 tbsp cooking wine
dash of black pepper
1/2 tsp salt
1. Rinse sea cucumber and cut into pieces. soak fish maw in water for 1 hour, drain and cut into pieces. Soak chinese mushrooms in hot water till soft, drain and remove the stems.
2. Heat up 2 tbsp of oil, fry mince galice and ginger till fragranta and remove. Put in sea cucumber, fish maw and chinese mushrooms, pour in water and seasonings, braise over low heat for 10 min.
3. Add in cabbage and carrot, thicken the gravy with a mixture of corn flour and 2 tbsp of water, stir-fry till fairly dry. Dish and serve.
150g peanut (roasted, peeled and chopped)
1 1/2 tbsp shortening or peanut oil
few drops green food colouring
225g plain flour
1/8 tsp baking powder
pinch of salt
some icing sugar for dusting ( I suggest u use snow powder)
1. Mix well the filling ingredients and set aside.
2. Cream butter, ghee and sugar well. Add egg and a few drops of green colouring. Mix well.
3. Add in flour, baking powder and salt and knead to make pastry dough. Set aside for 20 minutes.
4. Mould into balls of about 8g each. Press thinly and wrap filling. Fold into half and press into leaf-like design. Place on a baking tray.
5. Bake in a preheated oven at 150 degree for 20 mins. Remove and dust with icing sugar immediately. Cool and store in airtight containers.