Friday, February 20, 2009
1 can of top shell – drain and slice
2 red chilli - chopped
4 shallot – peel and slice
2 pip of garlic – minced
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp sugar
1) Blanch top shell in hot water, drained dry.
2) Heat wok with a oil, sauté shallot till brown or fragrant, add garlic and chilli, stir fry a while, add in top shell, fish sauce lime juice and sugar. Stir till well combined.
3) Off the fire, add some coriander and chives or spring onion, stir till combined and dish up.
Wednesday, February 18, 2009
500g mid wings
juice of half lemon
1 tbsp ginger juice
1 tsp salt
1 tbsp sugar
1 tbsp paprika
1 tsp ground black pepper
1) Rinse chicken wings. Marinade the wings with the rest of the ingredients in a bowl for a few hours in the fridge.
2) Preheat oven till 200°C, place wings over roasting rack, and grill for about 10mins, meanwhile mix the balance marinate in bowl with honey and mirin. Brush the honey mixture on the wings and grill for 5 min, flip the wings over and brush honey mixture and grill another 5min. Remove from oven and place wing on plate. Serve.
38g small red beans (赤小豆)
38g fox nuts (芡实)
38g chinese barley ( 薏仁)
300g loin pork bone
1 green radish (about 225g)
2 carrot (about 225g)
1. Rinse pork bone. Scald in boiling water for 3 min.
2. Rinse small red beans, fox nuts and Chinese barley. Soak them in water for 30 min.
3. Rinse and remove skin of green radish, carrot. Cut into pieces.
4. Put all ingredients into a pot. Add about 2 litre water. Bring to the boil. Reduce to low heat and cook for 2 hours. Serve.
It benefits the Spleen and the eyes; expels Dampness; protects the Liver; lightly nourishes and supplies nutrients to the body; improves skin texture.
Tuesday, February 17, 2009
salt & pepper
1 egg -- beaten
tapioca starch or corn starch
1. Rinse prawns, remove shell, use toothpick remove vein on the back of prawn. Do a few horizontal slit on the front part of the prawn. Dry the prawns with kitchen towel.
2. Marinate the prawns with salt and pepper for 15mins.
3. Heat wok with oil for deep frying. Coat each prawn with tapioca starch, then coat with egg, then coat with breadcrumb, place into hot oil. Fry till golden color, remove and place on paper towel to let the paper soak away excess oil. Serve with mayonnaise.
Monday, February 16, 2009
1 slices – sponge cake (9” square)
A) 120ml Fresh milk
4 egg yolks
160 gm caster sugar
B) 2 tbsp gelatine powder
C) 250gm cream cheese
D) 350gm whipping cream – whipped till thick
E) 120gm strawberry (diced)
F) 150ml water
150gm strawberry pie filling ( I use strawberry syrup)
8gm instant jelly powder
1. Melt ingredients A in a bowl over double boil until smooth and creamy. Melt ingredients B in another bowl over double boil until the gelatine powder melts.
2. Beat C till soft. Add in ingredient A and B. Mix till well combined. Finally add whipping cream and stir till smooth.
3. Layer 1 slice of sponge cake on a 9” square cake ring. Put some diced strawberries on the sponge. Pour the batter on the cake. Even the surface and chill in a refrigerator for 30min.
4. Mix ingredient F and melt over heat. When the mixture is cooled, pour it onto the cheese cake. Re-chill the cheese cake in fridge for 2 hours before serving.
Wednesday, February 11, 2009
2 mangoes - diced
2 mangoes - puree
1/2 cup of sago
about 3 slice of pomelo - remove skin and break up the flesh into smaller pieces
2 cups of vanilla ice cream
1/2 cup brown sugar
Vanilla ice cream
1. Syrup: bring the water to boil, add in sugar and boil till sugar completely melted. Set aside to cool.
2. Bring a about 300ml or more water to boil, pour in sago pearl and boil for 10min. Drain away the water. Wash the sago under running water to remove the starch on the sago. Set aside.
3. Blend the mango with ice cream till puree.
4. Mix mango puree, pomelo, sago and syrup together. Chill in fridge. Serve with diced mango and ice-cream.
Tuesday, February 10, 2009
-200g mince pork - marinate with some pepper, cooking wine and light soy suace
-2 leaves of chinese cabbage - sliced
-a few chinese mushrooms - soaked and sliced
-quarter piece of carrot - slice thinly
-1 tbsp oyster sauce
-1/2tsp chicken sesoning powder
-a few table spoon of water
Stir fry dried shrimps till fragrant, add in mince pork, stir and break up the pork into smaller pieces and fully cooked. Add in mushroom, nian gao, stir for a while. Add the vegetables and continue to stir fry. Add in oyster sauce, chicken seasoning powder and a little water, stir till well combined, simmer a while till nian gao is soft like kuih.
Tuesday, February 3, 2009
300g chicken fillet - rinse and cut into strips
1-2 tsp light soy sauce
1 tbsp cooking wine
dash of pepper
1 tbsp corn flour
1tbsp oyster sauce
1tsp dark soy sauce
1 tbsp sugar
2tbsp water or mirin (mirin taste better)
1. Marinate the chicken fillet strips with marinade for half hour.
2. Fry chicken fillet in hot oil for a few minutes, stir with chopstick to separate the chicken strips while frying as the chicken pieces then to stick together. Dish and drain the excess oil. Set aside.
3. Remove the excess oil from wok. Pour into wok oyster sauce, dark soy sauce and sugar, stir and mix well, pour the chicken fillet back into sauce, stir fry till chicken is coated with sauce, add in water or mirin, simmer till sauce thicken. Dish and serve with rice.