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