Monday, January 31, 2011

Chicken Fillet Salad with Celery and Yoghurt

Chicken Fillet Salad with Celery and Yoghurt
Ingredients:

200g Chicken fillet
200g Celery
1/2 pieces Onion
1 piece Apple
20g Walnut
400ml Low fat yoghurt
2 tbsp Honey
some Salt
some Ground black pepper



Procedure:


1. Cook the chicken fillet in boiling water until done then slice thinly
2. Remove the strings from the celery
3. Cut the celery into strips
4. Shred the onion
5. Half the apple then slice
6. Finely chop the walnut
7. Dry-fry the chopped walnut in a pan
8. Mix the low fat yoghurt with honey
9. Season the yoghurt with salt and ground black pepper
10. Mix well all the ingredients, ready to serve

Friday, January 28, 2011

Country Style Steamed Shrimp in Egg Custard

Country Style Steamed Shrimp in Egg Custard
Ingredients:

3 pcs Shrimp
4 taels Minced pork
3 pcs Eggs
1 tbsp Chopped spring onion

Seasoning:

1/2 tsp Pepper
1/2 tsp Salt
1 tsp Sugar
1tbsp Light soy sauce
2 tbsp Oil
a dash Sesame oil

Procedure:

1. Clean the shrimp peel the skin
2. Rinse and dry well. then arrange neatly into a clay dish
3. Season the minced pork
4. Mix the beaten eggs into the minced pork, then pour over to cover the shrimp pieces and pincers
5. Steam for 20 -25 minutes. Sprinkle the chopped spring onion over the top

Tips:
 Steam the egg custard over medium heat for a silky smooth texture

Thursday, January 27, 2011

Stuffed Lotus Root with Glutinous Rice and Sweet Osmanthus

Stuffed Lotus Root with Glutinous Rice and Sweet Osmanthus
Ingredients:

1 pc Lotus Root
1 cup Glutinous rice
4 tbsp Preserved sweet osmanthus
4 tbsp Water






Procedure:

1. Soak the glutinous rice for 3 hours. Drain the rice
2. Peel the lotus root and rinse. Cut off the joint, reserve
3. Stuff the rice into the holes
4. Secure the joint with toothpick to cover the holes. Steam for 30-35 minutes
5. Slice when cooled
6. Heat 4 tbsp water with the sweet osmanthus until thick
    Pour over the sliced lotus root and serve

Tips:

Fill the lotus with glutinous rice to 80% full or it will leak out after steamed

Wednesday, January 26, 2011

Lamb Casserole in Chu Hou Sauce

Lamb Casserole in Chu Hou Sauce
Ingredients:

1 catty Frozen Lamb cubes
1  Chinese Lettuce
3 slices Ginger
3 cloves Garlic(slivered)
3 cloves Shallots (slivered)
2 sprigs Spring onion (sectioned)

Seasoning:

2 tbsp Rice wine
2 tbsp Chu Hou paste
3 cups Water
3 pcs Star anise
1/4 pc Tangerine peel
50g Rock sugar
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
1/2 tsp Sesame oil
1/4 tsp Pepper
1 tbsp Cornflour

Procedure:

1. Rinse the lamb cubes and then blanch in boiling water, drain
2. Heat oil in a clay pot, saute garlic, shallots spring onion and garlic
3. Toss in lamb cubes and sprinkle with wine, stir in the Chu Hou paste
     pour in water add star anise add star anise, tangerine peel and rock sugar
     simmer for 2 hours until tender
4. Add light and dark soy sauce, sesame oil and pepper to taste
5. Thicken with cornflour solution. Add the lettuce while still hot, and  serve

Tuesday, January 25, 2011

Pomelo Green Apple and Shrimp Salad

Ingredients:

1 Pomelo
Pomelo Green Apple and Shrimp Salad
1 Green apple
300g Shelled shrimp
4 Lemon leaves
some Shallot(diced)
some Water
some Salt

Seasonings:

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


Procedure:

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 the pomelo flesh
7. Add the shelled shrimp mix well
8. Add the seasonings
9. Mix with lemon leaves. Dish up
10. Sprinkle with diced shallot then serve

Braised Crabs with Ginger and Spring Onion

Braised Crabs with Ginger and Spring Onion
Ingredients:

2 (10 taels each) Crabs
2 tbsp Cornflour
6 slices Ginger
2-3 stalks Spring Onion
6 tbsp Oil

Sauce:

1 tbsp Sugar
1 tbsp Light soya sauce
1/2 tbsp Dark soya sauce
1/2 cup Chicken broth
1 tsp Cornflour
1 tbsp Water

Procedure:

1. Clean the crabs
2. Chop crabs into 4 to 6 pieces
3. Sprinkle the crab pieces with cornflour
4. Shred ginger
5. Cut spring onion into 1 inch sections
6. Heat 6 tbsp oil in the wok
7. Toss in the crabs
8. Add ginger and spring onion, and mix well
9. Add sugar, light soya sauce, dark soya sauce and chicken broth , cover and braise for 3 to 5 minutes
10. When the crabs are done, thicken the sauce

Monday, January 24, 2011

Double Winter Lamb Stew

Double Winter Lamb Stew
Ingredients:

1 catty Chinese black skin lamb
8 pcs Dried mushrooms
80g Bamboo shot
2 sprigs Scallion
3 slices Ginger
4 cloves Garlic
1 tbsp Sate paste
3 tbsp Oil

Sauce:

1 tbsp Rice wine
1 tbsp Oyster sauce
1 tbsp Dark soy sauce
1 tsp Sugar
1/2 tsp Salt
2 cups Mushroom soaking liquid

Procedure:

1. Chop the Chinese black skin lamb in pieces
2. Soak the  mushrooms
3. Cut the bamboo shots in triangles
4. Blanch the lamb pieces in boiling water, then remove
5. Heat 3 tbsp oil in a pot
6. Toss in scallions, ginger and garlic
7. Add the sate paste and lamb, toss well
8. Add the mushrooms and bamboo shots
9. Pour in the sauce and bring to boil
10. Simmer for 20-30 minutes until the lamb is tender
                                                                                 

Sunday, January 23, 2011

Stir - Fried Baby Pak

Stir - Fried Baby Pak
Ingredients:

75g Shanghai white cabbage
1  Bean curd
75g Beans sprouts
30g Chinese celery
10g Chinese leek
1/4  each red bell pepper, yellow bell pepper, green bell pepper
1/3 Cooking wine
1/2 tbsp Chicken broth
1/2 tsp Corn starch
1/4 Onion
a little Jinhua ham
a little Basil
a little Garlic
a little Salt & oil

Procedure:

1. Rinse a shred Shanghai white cabbage , onion, red pepper, yellow pepper
    and bean curd
2. Rinse the bean sprouts and basil
3. Peel and mash the garlic
4. Rinse and mince basil. Rinse and cut Chinese celery into selections
5. Peel and mince the Chinese leek
6. Shred the Jinhua ham
7. Heat oil in wok
8. Saute the chopped garlic, stir -fry all vegetable in high heat
9. Add salt and cooking wine, then pour in the chicken soup and
    thicken with corn starch
10. Add basil and Jinhua ham , toss well and dish up

Pork Drumsticks Satay

Pork Drumsticks Satay
Ingredients:

450g Pork Drumsticks
1 tsp Ground coriander seed
1 tbsp Fish sauce
1 sprig Fresh coriander
1 clove Garlic
1/2 Black Pepper
1/2 Dark soya sauce
2 tbsp Oil




Procedure:

1. Rinse the pork drumsticks and place into a mixing bowl
2.Chop the coriander with root
3. Mince the garlic
4. Add the fish and ground coriander
5. marinade pork drumsticks with the rest of the ingredients, and rest for 30 minutes
6. Place the pork on a baking sheet and bake at 220 degree for 10-15 minutes

Saturday, January 22, 2011

Drunken Chicken Wings in Hua Diao

Drunken Chicken Wings in Hua Diao
Ingredients:

1 lb Mid-joint of Chicken wings
1/2 Hua Diao wine
1 1/2 Chicken broth
2 slices Ginger
1 sprig Scallion
1 tsp Salt
1 tsp Sugar
some Water




Procedure:

1. Press the ginger and scallion
2. Bring a pot of water to boil. Add the ginger and scallion then add chicken wings
3. Bring  water to boil again & turn off the heat. Remove the chicken wings immediately
4. Rinse under tap water
5. Add sugar, salt and Hua Diao wine into the chicken broth, and mix well
6. Lower the chicken wings into the liquid & soak over the top. Chill at least 4 hrs.

Thursday, January 20, 2011

Asam Curry Lamb

Asam Curry Lamb
Ingredients:

1 catty Lamb
100g Shallots
1 stalk Lemongrass
2 pcs Lime leaves
2 slices Ginger
1 pc Dried red chilli
3 tbsp Curry powder
4 cups Water
20g Asam paste
5cm Cinnamon bark
1 tsp Clove
1 tsp each Salt & pepper
1 cup Coconut milk
4 tbsp Oil

Procedure:

1. Cut the lamb in pieces
2. Slice the shallots
3. Pound and section the lemongrass
4. Heat 4 tbsp oil in a pot
5. Saute the shallot, lime leaves and lemongrass
6. Toss in the ginger, dried red chilli  and curry powder
7. Stir in the  lamb
8. Pour in water, bring to boil
9. Add the asam paste, simmer for 30-40 hour
10. Add salt, sugar and coconut milk

Colorful Cold Noodle Salad

Colorful Cold Noodle Salad
Ingredients:

200g Spirulina noodles & Binchotan charcoal noodles
1/4 Cucumber
1/4 Carrot
2 tbsp Shredded seaweed
1 tbsp Toasted sesame
some Water

Cold Noodle Sauce:

a dash Sesame oil
4 tbsp Oil
1 tbsp Mirin
1 tbsp Rice vinegar
1 tbsp Sugar
1 tbsp Dark soy sauce
1/4 tsp Wasabi

Procedure:

1. Bring a pot of water to boil
2. Add the Spirulina noodles and binchotan charcoal noodles, and cook for 1 & 2 minutes
3. Remove the noodle and soak in ice water to cool down
4. Mix the cold noodle sauce
5. Drain the noodle
6. Shred the cucumber
7. Shred the carrot
8. Place the noodle at the bowl
9. Add the cold noodle sauce, cucumber and carrot
10. Drizzle with sesame oil, then sprinkle with seaweed and toasted sesame

Wednesday, January 19, 2011

Whole Wheat Pancake with Corn

Whole Wheat Pancake with Corn
Ingredients:

6 tbsp Whole wheat flour
1 piece Egg
2 tbsp Self raising flour
180-200 ml Low fat milk
3 tbsp Corn kernels
2 tbsp Sugar
1 tsp Vanilla essence
some Salt
some Oil

Procedure:

1. Mix well the self raising flour and whole wheat flour in a mixing bowl
2. Gradually pour in milk and mix well
3. Whisk the egg thoroughly
4. Add whisked egg into the butter
5. Stir in the corn kernels
6. Stir in the vanilla essence
7. Add sugar
8. Sprinkle with some salt and mix well
9. Heat oil in a pan
10. Ladle the butter on the pan. Pan - fry the pancakes over high heat until golden brown

Thai Rice Salad

Thai Rice Salad
Ingredients:

2 bowls Thai jasmine rice
150g Shelled shrimp
2 tbsp Sweet pea
2 tbsp Coriander
2 tbsp Crushed peanut
6 cloves Shallot
some Chilli
some Lemon leaves
some Water
some Salt


Seasonings:


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

Procedure:

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 seasonings 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

Spaghetti with Chorizo and Supreme Tomato Sauce

Spaghetti with Chorizo and Supreme Tomato Sauce
Ingredients:

250g Spaghetti
200ml Red wine
4 cloves Garlic
800g Chopped tomato
3 oz  Tomato paste
1 1/4 tbsp Sugar
1 Red onion (sliced)
some Salt
some Pepper
some Chorizo
some Cheese powder
some Olive oil
some Water
some Oil

Procedure:

1. Heat olive oil in pot
2. Saute the sliced red onion and garlic until fragrant
3. Stir - fry the tomato paste, than add the chopped tomato and sugar
4. Cook until boioed, pour in the red wine
5. Cover with lid, turn to low heat and cook for 30 minutes until the sauce becomes thick
6. Season with salt and pepper
7. Blend all the ingredients from the pot with electric blender until it becomes a smooth sauce, set aside
8. Boil water in pot, add in hte spaghetti salt and oil and cook for 7 minutes
9. Dice the chorizo
10. Boil the chorizo  with sauce, stir-fry  the spaghetti and cheese powder , then serve

Monday, January 17, 2011

Penne Rigate with Cherry Tomatoes and Black Pepper

Penne Rigate with Cherry Tomatoes and Black Pepper
Ingredients:

200g Penne rigate
8 pcs Cherry tomato
4 slices Bacon (diced)
Some Cheese powder
some Ground black pepper
some Mixed herbs
some Balsamic vinegar
some Salt
some Extra virgin olive oil
some Olive oil
some Oil
some Water

Procedure:

1. Half the cherry tomatoes with sterms
2. Place the diced bacon on baking tin
3. Place the cherry tomatoes on top
4. Sprinkle with some olive oil
5. Sprinkle with some balsamic vinegar
6. Season with salt and ground black pepper
7. Bake at 220 degree oven for 20 minutes
8. Boil water in pot, add in the  penne rigate
9. Add some salt and olive oil, boil the penne rigate for 11 minutes, drain and set aside
10. Take out the baked cherry tomatoes, mix with penne rigate, cheese powder, ground black pepper, mixed herbs and extra virgin oil oil. Then serve

Sunday, January 16, 2011

Braised Spare ribs in Pomelo Tea

Braised Spare ribs in Pomelo Tea
Ingredients:

1/2 catty (320g) Spareribs
1 tbsp Cornflour
half a wok Oil

Seasoning for the spareribs:

1/4 tsp Baking soda
1 tbsp Water
1 tbsp Light soy sauce
1/4 Salt
1/2 tsp Sugar

Pomelo tea sauce:

1/4 cup Korean pomelo tea
1/4 cup Water
1 tsp Cornflour
1 tsp White vinegar


Procedure:

1. Chop the spareribs in 2" cubes . Rinse and pat dry
2. Add the seasoning and marinate for  1/2 hour. Coat the spareribs in cornflour
3. Heat half a wok of oil over medium heat
4. Add the spareribs . Deep fry until cooked , remove
5. Mix the pomelo tea sauce. Heat the sauce until thicken
6. Return the spareribs and toss until the sauce is evenly coated.

Stewed Chicken with Mini Taro

Stewed Chicken with Mini Taro
Ingredients:

1 whole Dressed chicken
1 1/2  catty Mini Taro
1 slice Ginger
1 sprig Scallion ( tied in a knot )
1 tsp Szechwan pepper
3 tbsp Light soy sauce
1 tbsp Sugar
2 cups Water
2 tbsp Oil
to taste Salt

Procedure:

1. Chop chicken into pieces
2. Peel and cut the taro in half
3. Heat 2 tbsp oil in wok until medium hot
4. Toss in the chicken
5. Add ginger, scallion and Szechwan pepper and toss well
6. Add light soy sauce and  the sugar and toss well
7. Pour in water and bring to boil
8. Cover and simmer for 20 minutes
9. Add the taro and simmer for further 20 minutes
10. Season with salt and cook slightly until thick

Saturday, January 15, 2011

Honey Roasted Chicken with Turmeric

Honey Roasted Chicken with Turmeric
Ingredients:

1 Dressed chicken
1/4 Chilli powder
1/2 Salt
2 tbsp Honey
1 tbsp Light soy sauce
1 slice Ginger
1 tsp Turmeric powder


Procedure:

1. Clean the dressed chicken
2. Butterfly the chicken by cutting the breast open
3. Marinate the chicken with salt and chilli powder
4. Mince the ginger
5. Mix the minced ginger, turmeric powder, honey and soy sauce together as turmeric mixture. set aside
6. lay the chicken flat on a baking tray
7. Bake it in oven at 200 degree for 15 minutes
8. Brush the chicken with the turmeric mixture
9. Return to the oven and bake 15-20 minutes until golden brown
10. Chop the chicken in piece  and serve hot

Five Grain Congee with Corn

Five Grain Congee with Corn
Ingredients:

1 cup Five Grain  rice
1 pack Corn kernels
4 cups Water
some Dried mushroom
some Salt

Seasoning:

some Sugar
some Soy sauce
some Sesame oil


Procedure:

1. Soak dried mushroom until soft then shred
2. Marinate the shreded mushroom with the seasoning
3. Keep the water soaking the dried mushroom for later use
4. Soak the five-grain rice for one hour
5. Add 4 cups of water into the rice cooker
6. Add soaked five-grain rice
7. Pour the soaking liquid of dried mushroom into the dried mushroom into the rice cooker
8. Add the shredded dried mushroom
9. Mix in the corn kernels
10. Cook all the ingredients until ready. Season with salt

Thursday, January 13, 2011

Bak Kut Teh

Bak Kut Teh
Ingredients:

1 catty Pork ribs
2 tbsp White peppercorns
2 bulbs Garlic
2 liters Water
1 section Sugar canes
2 Bak Kut teh bag

Seasonings:

1 tbsp Salt
1 tbsp each Light & dark soy sauce

Procedure:

1. Chop the pork ribs in pieces
2. Blanch the chopped pork ribs in boiling water
3. Crush the white peppercorn
4. Break up sugar canes
5. Pour water into a pot and bring to boil
6. Add the bak kut teh bags
7. Add the pork ribs
8. Add the garlic, white peppercorn and sugar canes
9. Simmer for 1 hour until the pork is tender
10. Add the seasonings and serve

Wednesday, January 12, 2011

Parma Ham Spaghetti with Creamy Mustard Sauce

Parma Ham Spaghetti with Creamy Mustard Sauce
Ingredients:

200g Spaghetti
100 ml Cream
1 tbsp Mash garlic
1/4 White wine
1/4 Chicken stock
1 tbsp Dijon mustard
few slices Parma Ham
some Salt
some Black Pepper
some Chopped Coriander
some Corn starch water
some Water
some Oil

Procedure:

1. Boil water in pot, add in the spaghetti
2. Add some salt and oil, boil for 7-8 minutes. Drain well and set aside
3. Heat oil in pan
4. Saute the mashed garlic until fragrant
5. Pour in the white wine and chicken stock, bring to boil Thicken with corn starch water
6. Add in the cream
7. Add the dijon mustard
8. Season with salt and black pepper
9. Toss in the spaghetti, dish
10. Place  few slices of Parma ham on top, sprinkle with chopped coriander. Ready to serve

Sweet Pancakes with Jam

Sweet Pancakes with Jam
Ingredients:

60g Flour
2 pcs Eggs
1 tbsp Melted Butter
1/2 cup Milk

Filling:

to dust Icing sugar
of your choice Jam


Procedure:

1. Sift flour in a bowl
2. Add in eggs and milk then stir into a smooth batter, rest for 15-20 minutes
3. Add melted butter into the butter
4. Grease & heat a fry pan, pour in enough batter to make a pancake.Cook the pancake 1 minute per side.
5. Lay the pancake flat and spread the jam over
6. Fold up and dust with icing sugar. Serve immediately

Tuesday, January 11, 2011

Fried Fish with Sweet Corn

Fried Fish with Sweet Corn
Ingredients:

12 taels Fish fillet
1 pc Egg

Seasoning:
2 tsp Cornflour
1 pc Egg
1/2 Salt
a dash Sesame oil
a few shakes Pepper

Sauce:
1/2 tsp Sugar
1/2 tsp Salt
1 tbsp Cornflour
1/2 cup Chicken broth
1/2 cup Cream corn
a dash Pepper

Procedure:

1. Rinse the fish, pat dry and cut into pieces
2. Stir in seasonings and rest for 15 minutes
3. Coat the fish with cornflour
4. Deep fry until golden brown, dish up
5. Mix the sauce. Pour into the wok and cook until thicken
6. Stir in the beaten egg and mix with sauce. Pour over the fish and serve

Sole Fillet au Gratin

Sole Fillet au Gratin
Ingredients:

1 Sole Fillet
some Olive oil
25g Butter
100g Cheddar cheese
1 cup Milk
3 tbsp Flour
to taste Salt & pepper






Procedure:


1. Brush the sole fillet with olive oil. Season with salt and pepper
2. Place the sole fillet into a baking dish
3. Melt the butter, Stir in flour to make a roux. Pour in the milk & cook until thicken
4. Add half of the shredded cheese away from heat, season to taste
5. Pour the white sauce over the fish. Then sprinkle the remaining cheese on top
6. Bake at 200 degree for 20 to 25 minutes until golden brown

Monday, January 10, 2011

Chicken Braised with Mushroom

Chicken Braised with Mushroom
Ingredients:

1/2 Dressed chicken
80g Dried mushrooms
4 cloves Shallot
2 slices Ginger
1 cup Mushroom soaking liquid
3 tbsp Oil

Seasonings:

 1 tbsp Light soy sauce
 1 tbsp Cornstarch
 2 tsp Sugar
 1 tsp Rice wine
 1/2 Salt

Procedure:

1. Chop up the dressed chicken
2. Stir in the seasoning and marinate for a while
3. Soak the mushrooms, and keep the mushroom liquid
4. Discard the stalks and slice
5. Heat 3 tbsp oil in wok
6. Toss in the shallots and ginger
7. Toss in the chicken and the mushroom
8. Pour in the mushroom liquid
9. Bring to boil over high heat
10. Simmer for 20 minutes until cooked

Chicken Cacciatore

Chicken Cacciatore
Ingredients:

3 pcs Chicken legs
100g Fresh mushroom
1 tin Canned tomato soup
50g Flour
1 Carrots
1 Onion
1 tsp Minced garlic
1/2 Water
3 tbsp Oil
some Salt
some Pepper

Procedure:

1. Cut the chicken legs into 10 to 12 pieces
2. Coat with flour after seasoned by salt and pepper
3. Slice the carrot
4. Cube the onion
5. Slice the mushroom
6. Heat 3 tbsp oil in pan
7. Brown the chicken until golden brown, remove and drain
8. Saute the garlic, carrot, onion and mushroom
9. Add tomato soup and water, bring to boil
10. Return the chicken and simmer for 30 minutes, serve hot

Sunday, January 9, 2011

Shredded Beef with Green Bell Pepper

Shredded Beef with Green Bell Pepper
Ingredients:

225g Beef
1 Green Bell Pepper
1 Red Chilli
3 tbsp Oil

Seasonings:

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

Procedure:

1. Shred the beef
2. Marinate with the seasonings for 20 minutes
3. Shred the green bell pepper and red chilli finely
4. Heat 3 tbsp oil in wok, add beef and toss to loosen up, remove
5. Saute the red chilli then toss in the green pepper
6. Return the beef and toss well, serve up

Chicken with Garlic and Dry Chilli

Chicken with Garlic and Dry Chilli
Ingredients:

1/2 Dressed Chicken
1 Dried chilli
1 clove Garlic
1 sprig Chopped spring onion
3 tbsp Oil


Seasoning:

1 tbsp Light soy sauce
1/2 Sugar
1 tsp Cornflour
1 tsp Wine
a dash Sesame oil

Sauce:

1 tsp Light soy sauce
1 tsp Dark soy sauce
1 tsp Sugar
1/2 tsp Cornflour
a dash Sesame oil

Procedure:

1. Rinse the chicken
2. Chop into piece
3. Mix in seasoning
4. Wash the dried chilli and dice
5. Slice the garlic
6. Heat oil to 70% hot
7. Toss in the chicken
8. Add dried chilli, spring onion and sliced garlic
9. Pour in the sauce
10. Toss to mix everything well

Thursday, January 6, 2011

Stir Fried Beef with Celery in Western Sauce

Stir Fried Beef with Celery in Western Sauce
Ingredients:

8 taels Beef
2 ribs Celery
1 tsp Minced garlic
1/2 Onion
a little Baking soda
5 tbsp Oil

Seasonings:
 1 tsp Light Soy sauce
1/2 tsp Potato flour
1 tsp each Water & Wine
1/2 tsp Sugar

Sauce:
1 tbsp Water
1 tbsp Ketchup
1/4 tsp each Salt & sugar
1/2 tbsp OK sauce
1/2 tbsp Worcestershire sauce
1/2 tsp Potato flour

Procedure:

1. Slice beef thinly. Mix with baking soda and water. Season the beef  for 20 minutes
2. Cut celery into 1 inch sections. Slice the onion
3. Heat 3 tbsp oil. Toss in the beef until 70% cooked , remove
4. Heat 2 tbsp oil, toss in the celery, minced garlic ad onion
5. Return the beef
6. Mix the sauce . Pour into the wok and toss well, serve

Mussels with Spicy Tomato Sauce

Mussels with Spicy  Tomato Sauce
Ingredients:

600g Mussel
1 tbsp Mashed ginger
2 tsp Sugar
3 Red Chilli
1 can Tomato sauce
some Mashed garlic
some Salt
some Ground black pepper
some  Sherry wine
some Oil

Procedure:

1. Rinse and blanch the mussel. Drain well and set aside
2. Heat oil in pan, saute the mashed ginger and red chilli until fragrant
3. Add the mussel
4. Pour in the sherry wine and cook until fragrant
5. Add the tomato sauce season with salt and sugar
6. Add the ground black pepper and cook until boiled. then serve

Wednesday, January 5, 2011

Mapo Tofu

Mapo Tofu
Ingredients:

2 slabs Tofu
120g Minced Pork
2 tbsp Hot bean Paste
1 tsp Minced garlic
1 tsp Minced ginger
1 sprig Chopped spring onion
2 tbsp Oil


Sauce:
 2 tbsp Light soy sauce
1/2 tsp Sesame oil
1/2 cup Water
1 tsp Sugar
1tsp Wine

Thickening:
1 tsp Potato starch
2 tbsp Water

Procedure:

1. Cut tofu in 2cm cubes
2. Heat 2 tbsp oil in wok
3. Saute garlic and ginger
4. Add the hot bean paste
5. Add the minced pork and toss to fry
6. Mix the sauce
7. Pour in the sauce and bring to boil
8. Stir in diced tofu and cook to reduce the sauce
9. Add the thickening
10. Sprinkle with chopped spring onion

Baked Sago Custard Pudding

Baked Sago Custard Pudding
Ingredients:

100g Sago
100g Sugar
25g Butter
25g Cornflour
25g Custard powder
2 1/2 cup Water
1/4 Milk




Procedure:

1. Bring water to boil, and the sago and cook for 10 minutes, turn off the heat and cover for 20 minutes
2. Stir in sugar and butter until melted
3. Mix the custard powder and cornflour into the milk, then beat in the eggs
4. Pour the custard mixture into the sago
5. Pour into a greased bake dish
6. Bake the pudding over a water bath at 190 degree oven for 30-35 mins until golden brown
    serve hot  or cold

Tuesday, January 4, 2011

Fu Jian Noodles

Fu Jian Noodles
Ingredients:

100g each Pork loin & Shrimps
250g Yellow oil noodles
100g Choi sum
1 cloves Garlic (minced)
3 tbsp Light soy sauce
1 tbsp Kecap manis
1/4 cup Chicken broth
3 tbsp Oil
some Potato starch
to sprinkle Deep fried shallots

Seasonings for Pork Loin:

1 tsp Light soy sauce
1/2 tsp Potato starch
1/8 tsp each Salt & sugar

Seasonings for Shrimps:

1/8 tsp Salt
1/2 tsp Potato starch
to season  Sesame oil & pepper

Procedure:

1. Slice the pork loin. Rub the shrimps with potato starch
2. Season the pork loin and shrimps
3. Heat 3 tbsp oil in wok. Saute the garlic
4. Toss in the pork loin and shrimps
5. Add choi sum and yellow oil noodles. Pour in the chicken broth
6. Mix in the kecap manis and light soy sauce. Dish up and sprinkle with deep fried shallots.

Clams Cooked in Beer

Clams Cooked in Beer
Ingredients:

450g Live clams
1/2 can Beer
3 cloves Garlic
2 tbsp Olive oil
to taste Black pepper
1 Red chilli

Procedure:

1. Rinse and cleanse the clams
2. Mince the garlic
3. Slice the red chilli
4. heat 2 tbsp olive oil
5. Add the clams
6. Add the garlic
7. Toss in the red chilli
8. Pour in the beer and cover with the lid
9. Simmer for 5 to 7 minutes until all clams are opened
10. Season with black pepper

Monday, January 3, 2011

Salmon Slices with Lemon grass and Lemon juice

Salmon Slices with Lemon grass and Lemon juice
Ingredients:

100g Salmon sashimi
2 tbsp Olive oil
1/2 piece Lemon juice
1 stalk Lemon grass
some Spring onion
some Ground black pepper
some Salt
some Sugar

Procedure:

1. Pat dry the salmon sashimi
2. Thinly slice the salmon sashimi
3. Place the sliced salmon sashimi on a plate . Set aside
4. Chop the lemon grass
5. Mix the olive oil and lemon juice in bowl
6. Add the chopped lemon grass in bowl
7. Add salt , sugar and ground black pepper
8. Mix all the ingredients in bowl as sauce
9. Pour the sauce over the sliced salmon sashimi
10. Sprinkle with chopped spring onion. then serve

Seafood Linguine with Pesto

Seafood Linguine with Pesto
Ingredients:

250g Linguine
150g  Shelled shrimp
100g Smoked clam
1 tbsp Mashed garlic
4 tbsp Pesto
half Chopped onion
some Salt
some Black pepper
some Oil

Procedure:

1. Drain the smoked clam well. set aside
2. Boil water in pot, add in the linguine and cook for 7-8 minutes
3. Drain the linguine and set aside
4. Heat oil in a pan
5. Saute the chopped onion and mashed garlic until fragrant
6. Stir- fry the shelled shrimp
7. Season with salt and black pepper, turn off the heat
8. Mix the linguine with the pesto in a plate
9. Add the shelled shrimp and smoked clam
10. Season with salt, then serve

Char Kway Teow

Ingredients:
Char Kway Teow

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

Seasoning:

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


Procedure:

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 chilli 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