Monday, December 20, 2010

Black Pepper Prawn

Black Pepper Prawn

1 catty medium prawns
2 cloves Garlic
1/2 Tumeric powder
50g Butter
3 Cried chillies
1 tsp Crushed black pepper
1 sprig Curry leaves
2 tbsp Oil
some Salt


1. Clean the medium prawns
2. Slit down the back of dthe medium prawns with scissors
3. Mince the garlic
4. Strip the curry leaves
5. Melt the butter in a wok
6. Add the prawns and cook well
7. Heat another 2 tbsp oil in wok, add dried chillies and garlic
8. Add turmeric powder, crushed black pepper, curry leaves and toss well
9. Return the prawns and cook over high heat until dry
10. Season with salt , and serve hot

Thursday, December 16, 2010

Golden Prawns with Salted Egg Yolk

Golden Prawns with Salted Egg Yolk

1 catty Medium prawns
3-4 Salted egg yolks
1/4 Onion
50g Butter
1 tsp Dark soy sauce
1 tbsp Rice wine


1. Rinse the prawns and leave the shell on
2. Cut the legs and antenna off
3. Cut the body open in the middle
4. Steam the salted egg yolk
5. Crumble the egg yolk
6. Chop the onion
7. Heat butter and saute the onion
8. Lower the prawns and cook until golden brown
9. Add the dark soy sauce and egg yolk and toss well
10. Sprinkle with wine and continue to toss until the sauce is grainy

Wednesday, December 15, 2010

Chinese Style Beef Brisket Stewed in Red Wine

Chinese Style Beef Brisket Stewed in Red Wine

1 catty Beef brisket (cut into  cubes)
1 cup Red wine
1 Onion (cut into chuncks)
1 tbsp Tomato paste
2 cups Water
2 Bay leaves
1 tsp Worcestershire sauce
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
1/2 tsp Salt
1 tbsp Sugar
1 Carrot (sliced)
1 tbsp Cornflour
2 tbsp Water
3 tbsp Oil


1. Blanch the beef briskets in boling water drain
2. Heat 3 tbsp oil in wok, toss in the beef brisket
3. Pour in red wine and water
4. Add tomato paste, bay leaves and seasonings (Worcestershire sauce, light soy sauce
    dark soy sauce, salt and sugar). then simmer for 2 hours.
5. Add the carrots, simmer for another 30 mins. Thicken with cornflour solution , and serve

Tuesday, December 14, 2010

Steamed Pork with Salted Egg and Shredded Taro

Steamed Pork with Salted Egg and Shredded Taro

225g Minced pork
225g Taro
1 pc Salted egg
a little Chopped scallion


1/2 tsp Sugar
1/2 tsp Salt
1 tsp Potato starch
few shakes Pepper


1. Add seasoning to the pork
2. Mix in clockwise direction until gluey
3. Peel and cut the taro into small pieces
4. Shred it coarse with a grater
5. mix into pork
6. Spread the pork mixture evenly on a plate
7. Make a  well in the center
8. Break the salted egg in the well
9. Steam over high heat for 8 minutes
10. Sprinkle with chopped scallions

Monday, December 13, 2010

Grilled Fish Wrapped in Banana Leaves

Grilled Fish Wrapped in Banana Leaves

1 Pomfret
1 stalk Lemongrass
1 Banana leaf
 some Toothpicks


3 cloves Shallots
1 clove Garlic
1 Red chilli
1 tbsp Turmeric powder
1 slice Galangal
1 pc Lime juice
1 tsp Sugar
1/2 tsp Salt


1. Clean the pomfret and pat  dry . Score the body on both sides of the fish
2. Pound and section the lemongrass
3. Chop the shallots
4. Chop the garlic
5. Chop the chilli
6. Chop the galangal
7. Mix the fish with the seasonings together
8. Coat the fish with the seasonings evenly
9. Wrap it with banana leaf, place the lemongrass on tho[, secure the opening with tootpicks
10. Bake the fish in 2 230 degree oven for 15-20 minutes. Serve hot

Sunday, December 12, 2010

Spicy Duck Feet

Spicy Duck Feet

1/2 Frozen duck feet
2 tbsp White vinegar
1 tbsp Toasted sesame
some  water


1/2 Sugar
1 tsp Salt
1/2 Chicken powder
1/2 Sesame oil
1/2 tsp Chilli bean paste


1. Rinse the duck feet
2. Bring half a wok of  water to boil
3. Cook duck feet for 10 minutes in boiling water until cooked
4. Drain the duck feet. Mix in the white vinegar and rest 20 minutes
5. Rinse the duck feet
6. Soak in ice water
7. Drain the duck feet
8. Toss in the seasoning
9. Add the duck feet
10. Sprinkle with toasted sesame and serve

Saturday, December 11, 2010

Duck Curry with Lemongrass

Duck Curry with Lemongrass

1 Dressed duck
2 Onion (cut into chuncks )
1 Lemongrass (chopped)
1 clove Garlic (minced)
2 slices Ginger
2 tbsp Curry powder
1-2 cups Water
2 tbsp light soy sauce
1 tbsp Sugar
1/2 tsp Salt
1 cup Coconut milk
2 tbsp Oil


1. Chop the duck into pieces
2. Heat 2 tbsp oil in pot, Saute the onion, lemongrass, garlic and ginger
3. Add the duck, toss in the curry powder
4. Pour in the water and bring to boil, add light soy sauce, sugar and salt then
    simmer for 40-45 minutes until the duck is tender
5. Add coconut milk and serve

Friday, December 10, 2010

Deep Fried Glutinous Rice Dumplings

Deep Fried Glutinous Rice Dumplings

75g Glutinous rice flour
100g Read bean paste
1/4 Water
2 cups Oil
to coat White sesame seeds


1. Mix glutinous rice flour with water into a dough
2. Divide the red bean paste into 10 potions
3. Knead and roll the dough into a rope, cut into 10 potions
4. Shape the dough into a den. Put the red bean paste inside and pull to seal
5. Roll the ball into the sesame seeds
6. Heat plenty of oil to 90% hit. Throw in the dumplings and cook gently over
    low heat. Flop with a strainer and cook until golden brown

Thursday, December 9, 2010

Roti Prata

Roti Prata

250g Plain flour
25g Butter
8g Baking powder
1/2 Egg (whisked)
1 tbsp Sugar
1/4 Salt
1/2 cup Water
some Oil


1. Sieve plain flour and baking powder in a bowl
2. Add butter in the bowl
3. Add in the whisked egg
4. Mix with salt and sugar
5. Pour in water gradually. Knead the ingredients into dough
6. Cover the dough with warm wet cloth, leave for 1 hour
7. Divide the dough into 4-5 portions
8. Press the dough into 6-inch flat round prata
9. Brush both sides with oil
10. Heat oil in pan-fry the dough until golden brown . then serve

Wednesday, December 8, 2010

Spicy Coconut Chicken

Spicy Coconut Chicken

500g Chicken fillet
1 clove Garlic
6 cloves Shallots
1 stalk Lemon grass
2 tsp Grated ginger
1 tsp Tumeric powder
1 tsp Chilli pepper
2 tsp Cumin powder
1 tbsp Coriander powder
1/2 Fennel
1 tsp Salt
2 cups Coconut milk
2 tbsp Oil


1. Cut the chicken fillet in cubes
2. Chopped the garlic and shallots
3. Press the lemongrass
4. Heat 2 tbsp oil in pan
5. Saute the garlic, shallots and ginger
6. Stir in the tumeric powder, chilli pepper, cumin powder, coriander powder
    and fennel, then toss well
7. Add the lemongrass
8. Popur in the coconut milk
9. Add the chicken and cook for 20-25 minutes
10. Season with salt

Tuesday, December 7, 2010

Chinese Creamed Cabbage with Oat

Chinese Creamed Cabbage with Oat

half piece Chinese cabbage
1 tbsp Oat
1tbsp Mashed garlic
2 tsp Mashed ginger
1 cup Low fat milk
2 1/2 cups Chicken stock
some salt
some sugar
some cornstarch water
some oil


1. Cut Chinese cabbage into pieces
2. Heat oil in a pan
3. Saute garlic and ginger until fragrant
4. Add the Chinese cabbage and stir well
5. Pour in the chicken stock
6. Cover with lid and cook for 10 minutes until the Chinese cabbage becomes tender
7. Dish the Chinese cabbage
8. Add the oat in the remaining chicken stock in the pan and cook until done
9. Return  the cooked cabbage
10. Thicken the sauce with cornstarch water, then pour in the milk and stir well. Ready to serve

Monday, December 6, 2010

Spicy Pork

Spicy Pork

6 taels Pork loin
1 tbsp Chilli bean paste
1/2 Onion
1/2 Green pepper
2 Red chilli
1 sprig Spring onion
2 tbsp Oil


1/2 tsp Salt
1 tbsp Light soy sauce
1/2 tbsp Sugar
1 tbsp Wine


1. Slice the pork loin thinly
2. Shred onion, green pepper and red chilli. Chop the spring onion
3. Heat 2 tbsp oil. Add the pork and cook until 70% cooked, dish up
4. Saute chilli bean paste.Add the onion , green pepper and red chilli
5. Return the pork and toss well. Add seasonings and cook for while
6. Sprinkle with chopped spring onion

Steamed Tofu and Mushroom Pork Patty

Steamed Tofu and Mushroom Pork Patty

250g Semi Lean minced pork
1 slab Tofu
4 Water chestnut
2 Mushroom
1 tbsp Chopped spring onion


1/2 Salt
1 tsp Sugar
2 tsp Light soy sauce
1 tbsp Potato flour
3 tbsp Water
1 tsp Sesame oil
a dash Pepper


1. Mash tofu
2. Soak the mushrooms
3. Chop the mushrooms
4. Mince the water chestnuts
5. Mix the minced pork with seasonings
6. Mix in tofu mushroom and water chestnuts
7. Spoon the pork mixture into a dish
8. Gently level the mixture with a spatula
9. Steam over high heat for 10 minutes
10. Garnish with a sprinkle of chopped spring onion

Sunday, December 5, 2010

Thai Rice Salad

Thai Rice Salad

2 bowls Thai jasmine rice
150g Shelled shrimp
2 tbsp Sweet pea
2 tbsp Coriander
2 tbsp Crushed peanut
some Chilli
some Lemon leaves
some water
some salt


2 tsp Lime juice
1 1/2 tbsp Fish sauce
2 tbsp Sugar

1. Boil water in pot add some salt and blanch the sweet pea
2. Drain and dice the sweet pea
3. Boil water in pot, blanch the shelled shrimp
4. Cook the thai jasmine rice, set aside and let cool
5. Chop the coriander shallot and chilli
6. Finely shred the lemon leaves set aside
7. Mix the seasoning with the chopped coriander shallot and chilli
8. Add in the shelled shrimp and the diced sweet pea
9. Toss well with rice
10. Sprinkle with the sliced lemon leaves and crushed peanut then serve

Pomelo Green Apple and Shrimp Salad

Pomelo Green Apple and Shrimp Salad

1 pc Pomelo
1 Green apple
300g Shelled (diced)
some Shallot (diced)
4 Lemon leaves
some Salt

1 Red chilli
3 tbsp Sugar
2 tbsp Fish sauce
2 1/2 tbsp Lime juice


1.  Boil water in pot, blanch the shelled shrimp set aside
2. Shred the lemon leaves
3. Flesh out the pomelo
4. Dice the green apple with  the skin on. Then add in the bowl
5. Mix the diced green apple with salt
6. Add pomelo flesh
7. Add the  shelled shrimp mix well
8. Add the seasonings
9. Mix with lemon leaves dish up
10. Sprinkles with diced shallot then serve

Thursday, December 2, 2010

Fried Pork Neck with Lemon and Lemon Grass

Fried  Pork Neck with Lemon and Lemon Grass

2 slices Pork neck
1 1/2 tbsp Lemon grass powder
half piece Lemon zest
1 tbsp Mashed garlic
3 cloves Shallot (chopped)
1 1/2 tsp Sugar
1 tsp Fish sauce
some Oil
some Lemon grass


1. Rinse and pat dry the pork neck
2. Halve the pork neck
3. Season the pork neck with lemon grass powder
4. Add the lemon juice and lemon zest
5. Add the mashed garlic and chopped shallot
6. Mix well with sugar and fish sauce. Leave for 3 hours
7. Heat oil pan add he pork neck
8. Pan fry the fork neck until golden brown on both sides
9. Remove the pork neck then slice
10. Return until cooked then serve

Wednesday, December 1, 2010

Rice Pasta with Sabayon Mixed Mushroom

Rice Pasta w/ Sabayon Mixed Mushroom

200g Rice pasta
3 pcs Mushroom
7 pcs Fresh mushroom
half Onion (sliced)
2 cup Chicken stock
1/2 cup White wine
200 ml Cream
2 pcs Egg yolk
some Butter
some Salt
some Pepper


1. Clean  the mushroom and fresh mushroom with cloth then slice
2. Heat butter in pan, saute the sliced mushrooms with salt and pepper
    over high heat until fragrant  set aside
3. Heat chicken stock in pot . Keep warm and set aside
4. Heat butter in pan
5. Saute the sliced onion
6. Stir - fry the recipe pasta
7. Pour  cook with low heat until the rice pasta soaks well with the chicken stock
8. Pour in white wine, cook for 7 minutes
9. Mix the sliced mushrooms with the cream
10. Turn off the heat mix well quickly with beaten egg yolk then serve

Tuesday, November 30, 2010

Char Kway Teow

Char Kway Teow

250g Flat rice noodels
3 cloves Garlic
6 cloves Shallots
100g Bean sprouts
100g Shrimps
1/2 Chinese Sausage
1 tbsp Chilli paste
1  Duck egg
3 tbsp Oil
some Cornflour


1 tbsp Dark soy sauce
1 tbsp Light soy sauce
1 tsp Sugar


1. Slice the shallots and chop the garlic
2. Thinly slice the Chinese sausage
3. Rub the shrimps with cornflour and then rinse
4. Heat 3 tbsp of oil in a wok and add the shallots and garlic
5. Then add the chili paste
6. Then add the Chinese sausage and shrimps
7.  Then add the bean sprouts and toss well
8. Then add the noodles and toss quickly
9. Then toss in the seasonings
10. Crack in the duck egg and stir well

Creamy Pumpkin Soup

Creamy Pumpkin Soup

half Chopped onion
some Mashed garlic
1 Potato
3 tbsp Vodka
250g Pumpkin
500 ml Chicken stock
300 ml Milk

some Truffle paste
some Cream
some Flour water
some Oil


1.Steam the pumpkin until cooked , set aside
2. Peel and chop the potato set aside
3. Heat oil in pot saute the onion and garlic
4. Sizzle vodka in pot
5. Add chicken stock and potato in pot and cook until the potato becomes soft

6. Add pumpkin into the pot cook until soft
7. Blend all the ingredients from pot with electronic blender until smooth
8. Cook the mixture with milk
9. Thicken the soup with flour water
10. Pour in cream turn off the heat. Dish and top with truffle paste then serve

Wednesday, November 24, 2010

Roast Pork Lion with Apple

Roast Pork Lion with Apple

1(1 lb) Pork Lion
 to season Salt & pepper
1 tbsp Sage
2 cloves Garlic
50g Butter
2 tbsp  Cider vinegar
2  pcs Apples
1 Sliced onion
1/2 cup Beer


1. Clean the pork lion and dry
2 . Season with salt, peeper and sage
3. Pierce the pork with knife, and insert the garlic silvers
4. Melt butter and brown the pork
5. Pour in cider vinegar
6. Slice the apples
7. Spread over onion over a roasting pan, put the pork and apples on top
8. Add beer
9. Roast at 200 degree oven for 25 to 30 minutes
10. Slice the pork and serve with apples

Tuesday, November 23, 2010

Chicken Stuffing Crock Pot


4 boneless/skinless chicken breast halves
1 can cream of celery soup or cream of mushroom soup
1/3 cup milk
1 package seasoned stuffing mix with seasoning packet (we use Stove Top)
1 1/2 cups water
Salt and pepper to taste
Chicken Stuffing


Place chicken in crock pot. Combine soup of choice and milk and pour over chicken. Combine stuffing, seasoning packet, salt and pepper (is using) and water. Mix well. Spoon the mixture the over the chicken and soup. Cover and cook on low for 6-8 hours.

Buttercream Icing Recipe

Butter cream Icing


1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk


In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Monday, November 22, 2010

Fish Head Curry

Fish Head Curry

1 Whole fish head
2 sprigs Curry leaves
2 cloves Garlic (thinly sliced)
1 Onion (Sliced)
4 tbsp Curry powder
1 1/2 cup Water
1 cup Coconut milk
1 Lime juice
200g Okras (sliced)
2 Tomatoes (quartered)
1 tsp Salt
1 tbsp Sugar
some Oil


1. Wash and dry the fish head
2. Heat oil in a pan
3. Add the fish head and fry until golden brown, remove
4. Add teh curry leaves garlic and onion stir- fry till fragrant
5. Then add the curry powder and stir- fry till fragrant
6. Add the water and coconut milk and bring to the boil
7. Add the lime juice
8. Add the okras and tomatoes simmer gently for about 5 minutes
9. Return the fish head and cook fro another 5-8 minutes
10. Season with sugar and salt to taste

Sunday, November 21, 2010

Singapore Chili Prawns

Singapore Chili Prawns

1 catty Prawns
3 cloves Shallots(chopped)
2 cloves Garlic(chopped)
1 tbsp Ginger (grated)
1 Read chilli (seeded & chopped)
1/4 Tomato ketchup
3 tbsp Sweet chilli sauce
2 tbsp Light soy sauce
1 tbsp Sugar
1/2 cup Water
1 pc Egg
6 tbsp Oil
some Flour


1 tsp Cornstarch
1 tbsp Water


1.Cut the prawns open form the back
2. Dust with flour
3. Heat 4 tbsp oil in a pan
4. Pan- fry the prawns until golden brown , romove
5. Add another 2 tbsp oil, saute the chopped shallots , garlic,chilli and ginger until  fragrant
6. Add the tomato ketchup, sweet chilli sauce, sugar and light soy sauce
7. Pour in water
8. Return the prawns and simmer for 5-7 minutes
9. Add the thickening and cook until thick
10. Stir in the egg until cooked serve hot

Spiced Brisket of Beef Stew

Spiced Brisket of Beef Stew

450g Beef brisket
1 pc Onion
1 pc Red chili
1/2 cup Red wine
1/2 cup Water
1 Bay leaf
3 tbsp Oil


1/2 tsp Paprika
2 tsp Pepper
2 tsp Salt


1. Cut the beef in 1 inch cubes. Shred the onion , slice the chilli
2. Marinate the beef with the seasonings
3. Heat 3 tbsp oil in a pot, brown the beef
4. Add the onion and chilli toss well
5. Pour in the red wine, water and tomato puree, then bring to boil
6. Add the bay leaf. Simmer for 2-3 hours until the beef is tender

Three Cups Chicken

Three Cups Chicken

 1 Dressed chicken
 3 slices Ginger
 2 cloves Shallot
 3 tbsp Oil
 1 tbsp Sesame oil
 1/4 cup Rice wine
 1/4 cup Dark soy sauce
 50g Rock sugar
 1 handful Thai basil


1.Clean and chop the chicken
2. Lightly pound the ginger and shallots
3. Heat oil in a pot and saute the ginger and shallot
4. Add chicken and cook until the color is changed
5. Add sesame oil and dark soy sauce, the simmer over medium heat
6. Break the rock sugar
7. Add rock sugar to the chicken with rice wine
8. Simmer over medium heat until thicken
9. Tear the thai basil
10. Sprinkle over the chicken and serve

Friday, November 19, 2010

Soft Lemon Cake

Soft Lemon Cake

150g Self-raising flour
150g Soft margarine
150g Sugar
3 pcs Eggs
1 pc Lemon
some Oil


1.Sift self-raising flour in a mixing bowl
2. Make a hole n the center
3. Add the soft margarine
4. Add the sugar and eggs
5. Grate the zest of the lemon
6. Squeeze the juice and remove pits
7. Add into the mixing bowl
8. Beat a high speed until smooth
9. Pour the butter into a greased loaf tin
10. Bake at 180degree oven for 20 - 25 minutes let cool.

Strawberry Victoria Sandwich Cake

Strawberry Victoria Sandwich Cake


4 pcs Eggs
100g Sugar
100g Flour
3 tbsp Strawberry jam
1/2 cup Fresh cream
some Icing sugar
2 pcs Strawberries


1. Whisk the egg and sugar together in a mixing  bowl until pale and thick.
    Sift in the flour, gently fold into butter
2. Line the base of the cake tin Divide thr butter into two 20cm cake tins
3. Bake at 190 degree oven for 15- 20 minutes
4. Turn out the cake and let cool whip the fresh cream
5. Spread the jam and whipped cream over a slice of cake. Place the other cake on top
6. Dust the cake with icing sugar and decorate with strawberries and serve

Thursday, November 18, 2010

Walnut and Coffee Cream Roulade

Walnut and Coffee Cream Roulade

4 pcs Eggs
100g Sugar
75g Walnut Kernels
2/3 cup Fresh Cream
1 tbsp Instant Coffee
1 tbsp Hot Water
2 tbsp Icing Sugar


1. Separate the eggs
2. Whisk the egg whites until foamy
3. Beat egg yolks and sugar until thick
4. Gently fold the whites into the yolks
5. Blend the walnut kernels, then fold into the above mixture
6. Pour the butter into a greased and lined 19cm x 25cm oblong tin
7. Bake at 180c oven for 20 minutes let cool
8. Whip the fresh cream
9.  Dissolve instant coffee into hot water
10. Mix the coffee and icing sugar into the cream
11.Spread the coffee cream over the cooled roulade and roll up gently
12. Chill before serving

Wednesday, November 17, 2010

White Chocolate and Raspberry Cheesecake

White Chocolate and Raspberry Cheesecake

100g Digestive biscuits
50g Butter
50g White chocolate
250g Cream cheese
50g Sugar
1/4 tsp Vanilla essence
1/2 cup Egg
1 pc Egg
75g Raspberries


1. Crush biscuits into fine crumbs . Mix well with butter
2. Press the mixture into a 16cm cake tin
3. Melt white chocolate in bowl over simmering water.
    beat in cream cheese and sugar until smooth
4. Add the vanilla essence , fresh cream and egg in  bowl and beat well.
    mix in the raspberries
5. Pour the filling into the cake tin. Bake over a hot water bath at 170 degree
    oven for 50 minutes to 1hour
6. Let cool and chill

Chilled Mango Cake

Chilled Mango Cake

1 pkt Mango jelly
50g Sugar
3 leaves Gelatine
1 cup water
2 pcs Mangoes
1 cup Fresh cream
10 pcs Lady's fingers


1. Mix mango jelly powder and sugar into a mixing bowl
2.  Soak the gelatine
3. Add water and cook over low heat to dessolve
4. Pour the hot gelatine into the mango jelly mixture, stir to dissolve
5. Whip the fresh cream and fold into the mango jelly mixture
6. Dice the mangoes
7. Fold into the mango cream
8. Line a cake tine with lady's fingers
9.pour the mango mixture into the tin, and chill for 2-3 hours
10. Decorate with whipped cream and mango

Wholemeal Figs Cake


Wholemeal Figs Cake
100g Dried figs
1/2 cup Water
50g Butter
50g Sugar
1 Egg
1/4 tsp Vanilla extract
120g Wholemeal flour
1/2 tsp Baking powder
1/2 tsp Baking soda
some Oil


1. Dice the dried figs
2. Put dried figs into a sauce pan together with the water
3. Simmer dried figs for 10 mins.until tender let cool
4. Cream butter and sugar together
5. Beat in the egg and vanilla extract until smooth
6. Sieve in the wholemeal fllor baking soda and baking powder
7. Stir gently until well mixed
8. Add the dried figs and mix well
9. Pour the butter into a greased loaf tin
10. Bake at 180 degree oven for 35-40 mins until golden brown.

Sunday, November 14, 2010

Baked Apple Oatmeal Crisps

Baked Apple Oatmeal Crisps

6 pcs. Apples
50g Sugar
250g Flour
150g Butter
75g brown Sugar
75g Oatmeal
1/4 tsp Cinnamon Powder
a little Icing Sugar


1.Cut apples into pieces & place in a mixing bowl
2. Mix in sugar and 25g flour
3. Turn into a ovenproof dish
4. Sift 225g flour in a mixing bowl
5. Rub butter into the flour until it resembles to breadcrumbs
6.Rub in the brown sugar
7. Mix in the oatmeal and cinnamon
8. Sprinkle the crumbs over the apple slices
9. Baked at 180 degree for 45 minutes
10. Dust with icing sugar and serve

Lemon and Apricot Cake

Lemon and Apricot Cake

75g Butter
75g Sugar
2 pcs Egg
75g Self- raising Flour
1/4 tsp Baking Powder
1 Lemon
50g Dried Apricot
1 tbsp Milk


1. Cream butter and sugar in a bowl until smooth
2. Add eggs and mix well
3. Sift in the self- raising flour and baking powder and mix well
4. Grate the zest of the lemon
5.Add the zest and milk and beat well
6. Dice the dried apricot
7. Stir it into the batter
8. Grease and line a 1 lb oblong tin
9. Turn the mixture into the cake tin
10. Bake at 18degree for 35-40 minutes until done

Thursday, November 11, 2010

Squid Tentacles with Minced Garlic

Squid Tentacles with Minced Garlic

450g Squid tentacles
2 slices Ginger
1 spring Scallion
1 tbsp Rice wine
6 cloves Garlic
some water


1/4 dark soy sauce
1 tbsp Hot water
1/2 tbsp Sugar
1 to 1 1/2 tsp Chilli oil
1/2 tsp Sesame oil


1. Press the garlic
2. Bring half a wok of water to boil
3. Add ginger, scallion and rice wine
4. Add the squid tentacles
5. Cook over medium heat for 3 to 5 minutes until cooked
6. Remove and soak in ice water
7. Cut the squid tentacles in sections
8. Mince the garlic
9. Add the minced garlic in the sauce and mix well
10. Toss in the squid tentacles and serve

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Wednesday, November 10, 2010

Beef Stewed in Red Wine


Beef Stewed in Red Wine

 500g Beef
season  Salt & Black pepper
1 rasher Bacon
1 Onion
2 Bay leaves
2 tbsp Flour
1 1/2 cup Red Wine
1 tsp Thyme
3 tbsp Chopped parsley
3 tbsp oil


1. Cut the beef in cube, season with salt and black pepper for 10 minutes
2. Chop the bacon. Slice the onion
3. Heat 3 tbsp oil in pot. Saute the chopped bacon
4. Add beef cubes and cook until golden brown. And onion and bay leaves
5. Stir in flour. Pour in red wine and bring to boil
6. Add thyme and simmer for 1 hour, garnish with chopped parsley and serve

Tuesday, November 9, 2010

Braised Chicken Wings

Braised Chicken Wings


 450g Mid joints of chicken wings
 2 sprigs Spring onion
 2 slices Ginger
 2 Star anises
 3 tbsp Light soy sauce
 2 tbsp Sugar
 1/2 cup Water
 2 tbsp Honey


1. Rinse the chicken wings and drain
2. Cut the spring onion into sections
3. Mix the chicken wings
4. Put in the ginger and star anises
5. Mix in light soy sauce and sugar
6. Stir well and rest for 30 minutes
7. Heat a pan
8. Stir in chicken wings and sauce
9. Add water and honey, convered
10. Simmer over medium  heat for 10 minutes until all the sauce is reduced , serve

Monday, November 8, 2010

Stir- Fried Korean Glutinous Rice Cake with Pork

Stir - Fried Korean Glutinous  Rice Cake with Pork

200g  Pork slices
1/2  pieces Chinese cabbage
5 Dried mushroom
1/4 pieces Onion juliennes
350g Korean glutinous rice cake
some  cornstarch water
1/4 - 1/2 cup water


3 tbsp Korean chili paste
2 tsp Soy sauce
1 tbsp Sugar
2 tsp Sesame oil


1. Wash and shred the Chinese cabbage
2. Soak dried mushroom until soft and cut into juliennes
3. Heat oil in a pan, saute onion juliennes
4. Stri- fry Chinese cabbages until done
5. Toss in the dried mushroom and pork slices, stir- fry until done , set aside
6. Heat oi in a pan , stir-fry the glutinous rice cake
7. Pour in some water, cover with lid and cook ntil glutinous rice cake become soft.
8. Open lid, stir in the sauce
9. Return the cooked mushroom, pork slices and chinese cabbages
10. Thicken the sauce with cornstarch water, ready to serve

Stewed Crab with Ginger and Spring Onion

Stewed Crab with Ginger and Spring Onion

2 pieces  crabs
2 slices  ginger
2 stalks  spring oinion
1 tbsp oyster sauce
1/2 cup chicken stock
1/2 cup water
some cornstarch water
some oil


1. Clean the crabs and remove the top shell
2. Chop the crab into two pieces
3. Remove the internal organs of the crab
4. Heat oil in a pan
5. Add ginger
6. Add spring onion and saute with the ginger until fragrant
7. Pour in chicken stock and water
8. Season with oyster sauce and cook until boiled
9. Toss in the crabs
10. Cover with lid and cook for 5 minutes . Thicken the sauce with cornstarch water.

Sunday, November 7, 2010

Black Pepper Mini Cuttlefish

Black Pepper Mini Cuttlefish

 1/2 catty mini cuttlefish 
 25g butter             
 2 cloves garlic         
 1/2 onion              
 1/2 green bell pepper 
 1 tsp black pepper
  some water                
  a little  oil                    

  •  1 tbsp light soy sauce         
  •  1 tsp dark soy sauce         
  •  1 tsp worcesterhire sauce   
  •  1  tsp sugar                       
  •  1  tsp water                      


1. Rinse the cuttlefish
2. Blanch in hot water , pat dry.
3. Slice the garlic
4. Dice the onion
5. Dice the green bell pepper
6. Melt butter in wok, add some oil
7. Saute garlic, green bell pepper and onion
8. Toss in the black pepper.
9. Add the seasoning
10. Add the cuttlefish until sauce is thicken , and serve