Tuna Cucumber Salad

Last weekend saw an easy tuna salad recipe on TV, I twisted the recipe a little by using what's available in the fridge, and serve it with toasted baguette for breakfast...

Ingredients:

1 can of tuna

2 tomatoes - diced

200g cucumber - diced

Seasoning:

Olive oil

Dash of salt and ground black pepper

Juice from half lemon

some chopped parsley

Method:

- In a big bowl, add in the tuna, cucumber, tomato. Add in olive oil (I use sesame oil thats available at home), salt, pepper, lemon juice, then add in chopped parsley(I use dried parsley which is available at home), toss the content in the bowl and serve with toasted baguette.

Pan Fried Drunkard Prawn

Saw this recipe in Yum Yum magazine and thought that it an easy dish to do for dinner...


Ingredients:
500g sea prawns, trimmed and slit on the back
1 tbsp sesame oil
2 tbsp shredded ginger

Seasoning (mixed):
3 tbsp shaoxing wine (original recipe uses 4tbsp yellow wine and 2tbsp shaoxing wine)
½ tsp salt
1 tsp sugar
½ tbsp light soya sauce
½ tsp corn flour

Method:
1. Heat up a dry wok, pan fry sea prawns until both sides are golden brown. Add in sesame oil, shredded ginger and stir fry until aromatic.

2. Add in seasoning, stir fry at high heat until well mixed and dried. Dish up and serve.

Apple Strudel

Tried doing something different last weekend, the filo pastry in the freezer is expiring so took the opportunity to practice making this recipe as its quite easy also can have a feel how the filo pastry is like. I read from another blog that to prevent the filo pastry from drying, its better to cover it with a towel on another tray while applying the butter on each sheet of filo pastry. Kenny and Randal likes it very much, next round will try the renaldo version. Recipe from Kevin Chai's A Touch of Classic Baking Book.

Ingredients:
10pcs filo pastry (thawed)
80g butter (melted)

Filling
8 green apples (peeled, seeded, cubed)
180g caster sugar
½ tsp salt
2 tbsp cornstarch
1 ¼ tsp cinnamon powder
60g raisins
60g butter (melted)

Method
1. To make filling, combine all ingredients. Put onto baking tray lined with aluminium foil. Bake in oven at 220°C for 15 min. Leave to cool.

2. Brush some melted butter on 1 sheet of filo pastry. Continue layering with another sheet of filo pastry until finished.

3. Spoon baked apples along 1 long side of filo rectangle of edge. From apple side, roll up like swiss roll.

4. Place on baking tray, seam side down. Bake in preheated oven at 190°C for 30min.

Chocolate Swirl Cheesecake

Made this cake for Kenny's colleague for thanking him of buying something for me from US and bring it here to me, and he refuse payment, didn't know what type of cake but thought that cheese cake should be ok, luckily he like the cake...


Ingredients A:

250g softened unsalted butter
160g caster sugar
¼ tsp salt

Ingredients B:
2 eggs
1 egg yolk

Ingredients C:
(sifted together)

120g plain flour
20g cocoa powder
¼ tsp double action baking powder

Cheese batter
(mixed well):
250g softened cream cheese
80g sugar
1tsp lemon juice
1 egg

Method:
1. Beat ingredients A until creamy. Add in eggs one at a time and mix well. Slowly fold in C.

2. Line a 8”/20cm square tin with greaseproof paper. Spoon cocoa batter and cheese batter alternatively onto tin and swirl through with a small knife for marble effect.

3. Bake at 180°C for 45 min or until cooked.

Braised Sea cucumber with Ribs

My mum gave me a few sea cucumber during CNY, have cook a few and left 2 in the freezer. Heard that it may spoilt after prolong freezing, so cooked it with some mushrooms and pork ribs, this round I cooked it in claypot for longer duration, taste was better.

Recipe is from my old post except didn't add bamboo shoots.

Mantou

Last sunday I feel like eating mantou, so use my bluesky breadmaker and made this plain mantou, within 1 hour I have hot mantou for breakfast...





Ingredients:

500g plain flour
50g caster sugar
5g instant yeast
8g baking powder
220g water

Method:

1. Add the ingredients into bread maker. Set to Dough function, when the machine stops moving means the dough has gone to proving stage, use another timer and set it to 15min.
2. When the dough has proof to 15min, remove dough from bread maker. Roll the dough into thin retangular shape. Roll it up into a swiss roll.
3. Cut the dough into about 30g per portion, place it on plate and let it rest for 15min.Steam dough for 8-10min. Serve warm.

Pineapple Enzyme

About a month ago, I tried making pineapple enzyme, suppose to harvest it after 2 weeks but was too busy with the vegetable carving that I forgot about it that I kept it another week, the taste was more like wine can't taste much of pineapple probably because I didn't add enough pineapple...

For this enzyme I use 1 unripe pineapple, 1 lemon and about 150g brown rock sugar.

At the beginning...

After 3 weeks...