Janice Recipe

Homemade Bread

2010-05-04T14:53:00.002+08:00

Ingredients

2 (.25 ounce) packages active dry yeast
4 1/2 cups warm water (110 degrees to 115 degrees)
6 tablespoons sugar
2 tablespoons salt
1/4 cup shortening, melted and cooled
12 cups all-purpose flour, divided

Directions

In a large mixing bowl, dissolve yeast in water. Add sugar, salt and shortening; stir until dissolved. Add half the flour; beat until smooth and the batter sheets with a spoon. Mix in enough remaining flour to form a soft dough that cleans the bowl. Turn onto a floured surface. Knead 8-10 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and allow to rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Cover and let rise again for 30 minutes.

Divide dough into four parts and shape into loaves. Place in four greased 9-in. x 5-in. x 3-in. loaf pan. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pans and allow to cool on wire racks.

2010-03-22T10:39:00.001+08:00

Crab Curry

2009-09-26T22:40:00.001+08:00

Ingredients:

600g crabs, cut body into two pieces
1 tbsp coriander powder
1 level tsp cumin powder
1 tbsp chilli powder
1 tsp turmeric powder
2 sprigs curry leaves
1 onion, slice thick
salt to taste
1½ cups water
4 tbsp oil
1 tbsp rice, wash, drain and dry, roast in dry pan till slightly brown then grind

Method:

Put crabs in a large bowl; add coriander, cumin, chilli and turmeric powder, curry leaves, onion, salt and ½ cup water. Leave to stand for about 10 minutes.
Heat oil, add crabs and keep stirring. When crabs turn red, add 1 cup water and simmer; when boiling, add ground rice to thicken gravy. Continue cooking, stirring all the time. When gravy is slightly thick, remove from heat.

Roti Mariam

2009-09-24T22:37:00.000+08:00

Ingredients:

450g plain flour, sieve
2 eggs
½ cup warm water mixed with 1 tsp salt
2 tbsp ghee
3 tbsp cooking oil
oil for deep frying

Method:

Put the flour, eggs, ghee and oil into a large bowl. Mix with the hand, then add water, a little at a time, to form a soft dough. Knead dough for about 10 minutes. Shape into lumps the size of a small potato.
On a lightly floured board, roll each lump into a round pancake, about 0.5cm thick.
Deep fry the pancakes.
Serve with chicken or mutton curry.

Crispy Mutton Chops

2009-09-22T22:30:00.001+08:00

Ingredients:

6 lamb or mutton chops
white of 3 eggs
1 tbsp honey
1 tbsp dark soya sauce
1½ tbsp fine bread crumbs
oil for deep frying

Method:

Boil mutton with 1 tsp salt and 1 tsp pepper for 30 minutes in just enough water to cover.
Combine egg white with honey, soya sauce and bread crumbs. Dip the boiled chops into mixture and deep fry.
Serve with lemon wedges or mint sauce, potato chips and green peas.

Tahu Balls

2009-09-20T22:23:00.000+08:00

Ingredients:

1 taukwa, mash with fork
1 small carrot, peel and chop fine
2 stalks coriander leaves, chop fine
1 stalk spring onion, chop fine
1 red chilli, chop fine
¼ tsp pepper
salt to taste
1 egg (use half in mixture and half to dip tahu balls into)
plain flour
oil for deep frying

Method:

Combine taukwa, carrot, chopped coriander leaves, spring onion, chilli, pepper, salt and half an egg. Mix well. Shape into balls. Dip tahu balls in beaten egg then flour and deep fry in hot oil till golden brown.

Minced Mutton Balls

2009-09-18T22:27:00.001+08:00

Ingredients:

230g minced mutton
2 onions, chop fine
salt to taste
1 tsp black pepper
2 heaped tbsp flour
2 small bunches coriander leaves, chop fine
1 tbsp coriander powder
1 tsp chilli powder
½ tsp turmeric powder
oil for deep frying

Method:

Combine all the ingredients, mix well, then shape into balls.
Heat oil, fry meat balls till golden brown.

Spicy White Fish Fillets

2009-09-16T22:14:00.002+08:00

Ingredients:

1kg white fish fillets
¾ cup bread crumbs seasoned with:
1 tsp garlic powder
¼ tsp black pepper
4 tbsp grated parmesan cheese
2 tbsp fresh parsley chopped
1 tsp fresh coriander chopped
½ tsp dried red pepper flakes
½ tsp dried basil
½ cup plain flour
1 egg, beaten
olive oil
hot chilli sauce
salt to taste

Method:

Place the fish fillets in a shallow dish, and pour hot chilli sauce over (sparingly it's hot!) Let this marinate for for at least 2 hours.
Mix the bread crumbs with the seasonings.
Put the beaten egg in a dish that is large enough to fit the fish fillets. Place the flour on a plate, and the breadcrumbs on another.
Dip the fish fillets into the egg, then the flour and finally the breadcrumbs. Pressing firmly with your hands.
Put enough olive oil to thinly coat the bottom of a frying pan. Heat the oil and fry the fish until browned on both sides. Drain on absorbent paper and serve.

Fried Ikan Bilis

2009-09-14T22:07:00.002+08:00

Ingredients:

150g dried ikan bilis, remove head and slash each halfway down; do not wash
oil for deep frying
15 dried chillies, soak and grind to a fine paste
3 tsp sugar
salt to taste
2 tsp local vinegar

Method:

Heat oil, add ikan bilis and deep fry till crisp. Remove and drain.
Leave 8 tbsp oil in pan. Heat, add ground chillies and fry, then add sugar and salt and continue frying for a few minutes. Add vinegar and keep frying till mixture is fairly thick and well cooked. Add ikan bilis, stir, mixing well with chilli mixture. When thoroughly mixed, remove and put the ikan bilis in a strainer to drain off excess oil.

Steamed Nasi Uduk

2009-09-12T22:04:00.000+08:00

Ingredients:

600g rice, wash and soak overnight in 1 tsp salt water
450g grated coconut, remove skin before grating; add 3½ cups water and extract an equal amount of milk
3-4 fragrant screwpine leaves

Method:

Boil water in steamer. Drain rice, put in a steaming tray, pour 2 cups coconut milk and break screwpine leaves over it. Steam for 15-20 minutes, then uncover, stir rice, add 1½ cups coconut milk, stir and continue steaming. After 15 minutes, stir rice again and continue cooking for another 15 minutes.
To serve: put the cooked Nasi Uduk on a platter, sprinkle shredded omelette over it and garnish with cucumber slices. If making little omelettes, cut each in half and arrange them around the platter of rice.

Steamed Tahu with Minced Chicken

2009-09-10T22:00:00.000+08:00

Ingredients:

500g tahu, split horizontally into two
10 straw mushrooms, slice fine
200g boneless chicken breast, mince or chop fine
2 stalks spring onion, chop fine
2 stalks Chinese celery, chop fine
2 red chillies, remove seeds and chop fine
3 tbsp light soya sauce
1 tsp ground white pepper
2 tsp cornflour

Method:

Boil water in steamer.
Put tahu halves on a plate for steaming. Prick tahu.
Combine the rest of the ingredients in a bowl. Divide mixture in two and put over each half of tahu.
Steam tahu for 15-20 minutes.

Miso Soup

2009-09-08T21:52:00.000+08:00

Ingredients:

½ cup (80g) dashi granules
2 tbsp red miso paste
2 spring onions, finely sliced

Method:

Combine the dashi and 1 litre of water in a large pan and stir over medium heat until the granules dissolves.
Add 2 tablespoons of the hot liquid to the miso and mix into a smooth paste.
Stir the miso paste into the rest of the hot liquid and bring to the boil. Ladle the soup into bowls and garnish with the spring onions.

Melon and Shredded Ham Soup

2009-09-06T21:48:00.001+08:00

Ingredients:

1 (600g) piece Chinese winter melon or use cucumbers
100g ham
5 cup chicken stock
1 tbsp finely sliced ginger
2 tbsp finely sliced spring onion
1½ tbsp light soy sauce

Method:

Peel the melon. Cut into thin slices and then into 4cm cubes. Slice the ham into long thin strips.
Place stock in a medium pan and bring to the boil. Reduce heat to simmering and add the melon, ginger, spring onion and soy sauce. Simmer 2 minutes until melon is tender. Add ham to soup, simmer 1 minute until warmed through.
Serve immediately.

Visual Talking

2009-09-06T14:46:00.001+08:00

Do you like visual talking, heard about? Check it out.

Spicy Szechuan Soup

2009-09-04T21:44:00.001+08:00

Ingredients:

200g firm bean curd
60g pork or calf's liver, very thinly sliced
100g lean pork or chicken meat, very thinly sliced
4 dried Chinese black mushrooms, soaked
1 spring onion, chopped
2 cloves garlic, chopped
1 tbsp finely shredded ginger
1 small carrot, finely shredded
2 sticks celery, thinly sliced
1-2 hot red chillies, seeded and finely shredded
2 tbsp vegetable oil
60g sliced bamboo shoots
5 cup water
2 tsp chicken stock powder
2 tbsp dark soy sauce
1 tbsp Chinese black vinegar
2 tbsp chopped fresh coriander
½ tsp cracked black pepper
3 eggs, lightly beaten

Method:

Cut the bean curd into thin slices, then into narrow shreds. Cut the liver and meat slices into similar shreds.
Remove mushroom stems and shred the caps finely. Cook the mushrooms, spring onion, garlic, ginger, carrot, celery and chilli in the oil for 2 minutes. Add the pork or chicken and the bamboo shoots and cook briefly.
Add the water, chicken stock powder and soy sauce and bring to the boil. Simmer for 4 minutes.
Add the bean curd and liver, and the vinegar, coriander and pepper and heat through briefly. Then slowly pour in the beaten egg, stirring until the egg forms thin strands.Serve the soup hot.

Sweet Corn and Crabmeat Soup

2009-09-02T21:40:00.000+08:00

Ingredients:

2 cup frozen or canned sweet corn kernels
100g crabmeat
1 spring onion, finely chopped
3½ cup water
2 tsp chicken stock powder
3 tbsp cornflour1
½ tbsp light soy sauce
2 tbsp chopped spring onion greens to garnish

Method:

Chop the corn in a food processor until partially ground.
Mix corn, crabmeat and white parts of the spring onion in a saucepan, add water, stock powder and cornflour. Bring to the boil and simmer, stirring, until thickened.
Season with soy sauce. Pour into soup bowls and garnish with the spring onion greens.

Somen, Pork and Scallion Soup

2009-08-30T21:37:00.000+08:00

Ingredients:

250g somen noodles
4 cup (1L) chicken stock
1 tbsp dry sherry
1 tbsp light soy sauce
6 scallions (shallots/spring onions), sliced
125g Chinese barbecue pork, slicedchilli oil for serving

Method:

Cook noodles in boiling water until tender, about 3 minutes. Drain and divide among 4 individual bowls.
Place stock, sherry and soy sauce in saucepan. Bring to boil. Reduce heat to low and simmer for 5 minutes. Add scallions and pork. Cook for 1 minute.
Ladle soup over noodles. Serve with chilli oil to be added to taste.

Chicken Noodle Soup

2009-08-28T21:31:00.000+08:00

Ingredients:

4 Chinese dried mushrooms
250g egg noodles
½ cup (60g) shredded snow peas
1 tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp rice wine
4 cup (1L) chicken stock
1½ cup (250g) shredded cooked skinless chicken meat
½ cup (60g) fresh bean sprouts, rinsed

Method:

Place mushrooms in small bowl, add boiling water to cover and allow to stand until softened, 10-15 minutes. Drain and squeeze out excess liquid. Thinly slice mushrooms, discarding tough stems.
Cook egg noodles as directed on package. Drain and set aside.
Place snow peas in bowl and add boiling water to cover. Let stand for 1 minute, then drain. Refresh snow peas immediately in cold water.
In wok or saucepan over medium-high heat, warm oil. Add sliced mushrooms and stir-fry for 1 minute. Add noodles, snow peas, soy sauce, rice wine, stock and chicken. Bring to boil over medium-high heat, stirring occasionally. Ladle into individual bowls. Garnish each serving with bean sprouts.

Ramen and Roast Duck Soup

2009-08-26T21:24:00.002+08:00

Ingredients:

200g ramen noodles
2 cup (500ml) chicken stock
3 cup (750ml) water
5 thin slices fresh ginger
4 small red chilli peppers, seeded and halved
2 tsp lime juice
3 lemongrass stalks, bruised
3 cilantro roots, bruised
1 Chinese roast duck, meat removed and chopped
4 scallions, chopped
½ cup (60g) fresh bean sprouts, rinsed
¼ cup (10g) chopped fresh cilantro

Method:

Cook noodles as directed on package. Drain and set aside. Place stock, water, ginger, 4 chilli pepper halves and lime juice in saucepan. Bring to boil, reduce heat to low, cover and simmer, stirring occasionally, until flavors are blended, about 5 minutes. Add lemongrass and cilantro roots. Simmer, stirring occasionally, for 15 minutes. Strain through fine-mesh sieve. Return stock to saucepan.
Add duck meat, scallions and noodles to stock and simmer until heated through, about 5 minutes.
Ladle into individual bowls. Top each serving with bean sprouts, fresh cilantro and remaining chilli pepper halves.

Bamboo Shoot Rice

2009-08-24T21:19:00.000+08:00

Ingredients:

3-4 fresh bamboo shoots
4 cups of short grain brown rice
6 cups of water
1 tbsp light soya sauce
1 tbsp mirin
4 pieces of abutaage or tau pok, cut into strips
½ cup shredded nori
fresh coriander leaves, for garnish

Method:

Wash each whole bamboo shoot well to get rid of the earth clinging to it. Peel it, pulling off the tough outer leaves till the tender creamy white shoot remains.
Place cleaned shoots in a pot of salted water and bring to the boil. Let it cook for 5 minutes or so. Drain and slice the shoots thinly and leave aside.
Wash the rice in several changes of water to remove the excess starch until the water runs clear. Soak the rice for about 10 minutes.
Place washed rice in a rice cooker and add water. Add bamboo shoots, then season the pot with soya sauce and mirin. Stir well to mix and cook till rice is done.
Leave rice to rest for 10 minutes. Then spoon into individual bowls and top with aburaage strips and shredded nori. Garnish with fresh coriander leaves.

Salad Sandwich

2009-08-21T20:28:00.001+08:00

Ingredients:

¼ lettuce, shred
2 tomatoes, remove seeds and cut into strips
4 tbsp pickled cabbage/carrot
6-8 slices of sandwich bread

Method:

Mix all the above ingredients in a bowl.
Spread a thin layer of butter or margarine on slices of bread.
Use filling to make sandwich.

Chocolate Pudding

2009-07-30T21:05:00.002+08:00

Ingredients:

1 thin condensed milk
1 1/2 cup milk
2 thsp walnuts
2 thsp cocoa powder
3 oz butter
4 oz cream
crudely crushed butter, puff biscuits

Method:

Mix condensed milk, cocoa powder, butter and milk
Boil till the mixture becomes thick
Cool and add lightly crushed biscuits and walnuts
Leave some for decoration
Pour the mixture in a dish and decorate with cream and remaining biscuits and walnuts

Spaghetti alla Carbonara

2009-07-28T21:03:00.001+08:00

Ingredients:

8 rashers bacon
500g spaghetti
4 eggs
½ cup (50g) freshly grated Parmesan cheese
1¼ cup (315ml) cream
freshly ground black pepper
fresh herb sprigs, optional, to garnish

Method:

Remove and discard the bacon rind, then cut the bacon into thin strips. Place in a heavy-based pan and cook over medium heat until crisp. Remove from the pan and drain on paper towels.
Add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain well in a colander, return to pan and keep warm.
Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the hot pasta in the pan and toss gently until well combined.
Return pan to heat and cook over very low heat for ½-1 minute, or until slightly thickened. Serve seasoned with pepper and garnished with herb sprigs.

Spaghetti with Mussels

2009-07-26T21:00:00.001+08:00

Ingredients:

500g spaghetti
1.5kg mussels in the shell
2 tbsp olive oil
2 cloves garlic, crushed
½ cup (125ml) white wine
1 cup (250ml) cream
2 tbsp chopped fresh basil
salt and freshly ground black pepper

Method:

Add the spaghetti to a large pan of rapidly boiling water and cook until just tender. Drain and keep warm. While the pasta is cooking, remove and discard the beards from the mussels; wash mussels well and set aside. Heat the oil in a large pan; add the garlic and stir over low heat for 30 seconds.
Add the wine and mussels. Simmer, covered, for 5 minutes, then remove mussels, discarding those that do not open.
Add the cream and basil to the pan; season. Simmer for 2 minutes. Serve sauce and mussels over the spaghetti.

Spaghetti alle Vongole

2009-07-24T20:58:00.000+08:00

Ingredients:

1kg fresh small clams in shells or 750g canned clams in brine
1 tbsp lemon juice
⅓ cup (80ml) olive oil
3 cloves garlic, crushed
2 x 425g canned tomatoes
freshly ground black pepper
4 tbsp chopped fresh parsley
250g spaghetti

Method:

If using fresh clams, clean thoroughly (see Note). Place in a large pan with the lemon juice. Cover the pan and shake over medium heat for 7-8 minutes until the shells open; discard any clams that do not open. Remove the clam flesh from the shell of the opened clams and set aside; discard the empty shells. If using canned clams, drain and rinse well, then set aside.
Heat the oil in a large pan. Add the garlic and cook over low heat for 5 minutes. Add the undrained, crushed tomatoes and stir to combine. Bring to the boil and simmer, covered, for 20 minutes. Add the freshly ground black pepper and the clams and stir until heated through.
While the sauce is cooking, bring a large pan of water to a rapid boil. Add the spaghetti and cook until just tender; drain thoroughly in a colander and return to the pan. Add the sauce and the chopped parsley and stir gently to combine. Place in a warm serving dish and serve immediately. Caper berries and a slice of lemon peel make an attractive garnish for special occasions.

Sambal Blacan

2009-07-22T20:53:00.001+08:00

Ingredients:

1 pc (2x2.5x1cm) dried shrimp paste, roast in a dry pan
8 fresh red chillies, cut each in three
salt to taste
2 small limes

Method:

Put salt in pounder with a couple of chillies and pound, gradually add more chillies till all are used up. Finally, add blacan and continue to pound.
The final mixture should be neither too fine nor too coarse.
Squeeze lime juice over paste when serving.

Sambal Terong

2009-07-20T20:51:00.000+08:00

Ingredients:

2 green eggplant, cut into half, season with salt and leave for 5 minutes
8 fresh chillies
1 piece (5 x 2.5cm) dried shrimp paste, flatten to make a patty and roast over low heat till brown
1 tsp sugar
salt to taste

Method:

Grill eggplant for 10-12 minutes till flesh is soft. Scrape flesh from the skin with a spoon and put in a bowl.
Discard skin.
Grind chillies and shrimp paste and add to eggplant pulp together with sugar and salt, and mix well.

Coconut Sambal

2009-07-18T20:48:00.001+08:00

Ingredients:

1 cup grated coconut
5 shallots, peel
2 green chillies
1½ tsp tamarind, remove seed
1cm cube ginger
1 clove garlic
1 sprig curry leaves, discard stalk
½ tsp salt

Method:

Grind coconut, then add chillies, ginger, garlic, salt, tamarind and shallots. When these have been ground to a fine paste, put into a serving dish.

Stir-Fried Beef and Potatoes

2009-07-16T20:02:00.001+08:00

Ingredient:

1 ½ lb sirloin steak
2 tsp vegetable oil
1 clove garlic, minced
1 tsp vinegar
1/8 tsp salt
1/8 tsp pepper
2 large onions, sliced
1 large tomato, sliced
3 cups boiled potatoes, diced

Method:

Trim fat from steak and cut into small, thin pieces.
In a large skillet, heat oil and sauté garlic until garlic is golden. Add steak, vinegar, salt, and pepper.
Cook for 6 minutes, stirring beef until brown.
Add onion and tomato. Cook until onion is transparent. Serve with boiled potatoes.

Pumpkin soup

2009-07-14T20:05:00.002+08:00

Ingredients:

1 k Red pumpkin
Spring onion , cut into 6 pieces
6 cups Thin cream
a little mint leaves , cut finely
1/4 cups cream for garnishing
6 cups chicken stock
2 tsp sugar
salt
pepper powder
1 sliced tomato
a few drops of angostra bitters

Method :

Cut pumpkin into small pieces.Boil pumpkin in a vessel with a cup of water.
Cover the vessel with a lid and boil till the pumpkin is soft and strain.
Mix stock with pumpkin water, salt, pepper powder, onion and cook for 10 minutes.Mix well and strain the contents.Let it cool and serve in separate glasses.
Garnish with tomato slice and mint leaves.Press cream, through a tube, over the soup, in a star shape and serve it cold.

Turkey Burger

2009-07-12T19:58:00.001+08:00

Ingredients:

450g ground turkey
¼ cup dry bread crumbs
¼ cup onions, finely chopped
1 egg or egg white
½ teaspoon garlic powder
Salt and pepper to taste
Vegetable cooking spray
Lettuce, tomato and onion slices

Method:

Combine turkey, bread crumbs, onion, egg, garlic powder, salt and pepper in a medium bowl. Shape turkey mixture into 4 patties, each about ½ inch thick.
Spray large skillet with vegetable cooking spray. Heat skillet over medium heat until hot. Place patties in a pan and cook for 5 minutes on each side until golden brown.
Cover and cook over low heat for 10 minutes longer or until cooked through. Serve on toasted hamburger buns with lettuce, tomato and onion slices, if desired.

Fresh Oysters with Honey Soy Dressing

2009-07-10T19:55:00.001+08:00

Ingredients:

12 freshly shucked oysters
1/2 tsp honey
1/2 tsp lemon juice
1 1/2 tbsp Yamasa Zarusoba Senka (This is the soy dressing used with cold soba)
4 tbsp cold water
1/4 tsp grated ginger
Few stalks of chervil or chopped spring onions

Method:

Place the honey, soy, lemon juice, water and ginger in small bowl and mix well.
Pour a tbsp of the dressin on each oyster and top with a chervil leaf or some chopped spring onions.
Serves immediately.

Vegetables Salad

2009-07-08T19:49:00.000+08:00

Ingredients:

16 cherry tomatoes, quartered or roughly chopped
½ fresh coconut, grated or shaved
1 small handful of basil, or coriander, roughly chopped
15 cm cucumber, skinned, seeds removed and roughly chopped
1 thinly sliced red chilli (optional)
1 tablespoon olive oil
Salt and freshly ground black pepper
1-2 limes, juiced

Method:

Put the tomatoes, coconut, basil, cucumbers and chilli, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.

Banana and Chocolate Mousse

2009-07-06T19:46:00.002+08:00

Ingredients:

250g good-quality dark chocolate, chopped into even-sized pieces
2 ripe bananas
2 eggs, separated
1 cup (250ml) cream
2 tbsp toasted flaked almonds

Method:

Place four 1 cup (250ml) ramekins in the freezer to chill until needed. Put the chocolate in a heatproof bowl. Bring a saucepan of water to the boil, then remove from the heat. Sit the bowl over the saucepan, making sure the base of the bowl does not sit in the water. Stir occasionally until the chocolate has melted, then remove from the saucepan and keep stirring until the chocolate has cooled slightly but not set.
Put the bananas in a bowl and mash with a fork or potato masher until they are smooth and lump free. Lightly beat the egg yolks, then add to the banana mixture. Stir in the melted chocolate and mix together well. Pour the cream into a bowl and beat with electric beaters or a whisk until soft peaks form, then fold into the chocolate and banana mixture.
Using electric beaters, whisk the egg whites in a clean dry bowl until soft peaks form. Fold half the egg whites into the mousse with a metal spoon, then gently fold in the remaining egg whites until just combined.
Spoon the mousse into the chilled ramekins and refrigerate for 15 minutes. Sprinkle with almonds and serve with whipped cream, if desired.

Carrot Pickle

2009-07-04T19:44:00.000+08:00

Ingredients:

2 cups carrot, finely cut or minced
2 tb. Sp. masala, finaly cut green masala
2 tb. Sp. pickle masala powder
1/2 cup vinegar
1 cup oil
salt to taste

Method:

Salt the minced carrot and keep for a day. Squeeze the mince out of the water and keep in mixing bowl. Heat oil in a pan, and fry the green masala lightly. Remove from fire, add vinegar, masala powder and pour over mince. Mix well and bottle.

Mango Ice Cream

2009-07-02T19:35:00.001+08:00

Ingredients:

4 egg yolks
2/3 c icing sugar
2 c mango puree
1 tbsp lemon juice
1/2 c coconut cream
1/2 cream

Method:

Place egg yolks and icing sugar in a medium heatproof bowl, Stand over pan of simmering water, beat till eggs are thick and creamy.
Remove from heat, continue beating for about 1 min longer or till cool.
Place mango puree, juice, coconut cream and cream into a large bowl and mix well.
Use a metal spoon , fold in the egg mixture gently.
Spoon into a 1 litre capacity rectangular tin.
Cover with foil and store in freezer for about 3 hours or till mixture is almost frozen.
Transfer to large mixing bowl. Use electric beaters, beat on high speed till smooth. Return mixture to container, cover it with foil and store in freezer for 5 hours or overnight.

Coffee and Rum Ice Cream

2009-06-30T19:34:00.000+08:00

Ingredients:

3/4 c water
3/4 c caster sugar
3 tsp instant coffee powder
2 c cream
2 c milk
1/4 c rum

Method:

Pour water, sugar and coffee powder into a pan. Stir over low heat without boiling till sugar and coffee are both dissolved.
Remove from heat and let cool.
Combine cooled mixture, cream, milk and rum, mix them well.
Pour into an ice-cream machine, chill or churn for about 30 minutes.

Chocolate Chip Ice cream

2009-06-28T19:32:00.001+08:00

Ingredients:

3 eggs
2 tbsp caster sugar
200g milk chocolate melted
1 1/3 c cream
90g dark chocolate, finely chopped

Method:

Place eggs and sugar in bowl, stand over pan of simmering water. Beat or whisk till it is fluffy, pale and increased in volume.
Add milk chocolate and mix well. Remove from heat and let cool.
Beat cream till soft and peaks form. Fold in eggs mixture.
Add dark chocolate and mix well.
Pour into metal tray and freeze for about 4-5 hours or till firm.

Peach Ice cream

2009-06-26T19:30:00.001+08:00

Ingredients:

1 1/4 c cream
4 egg yolks
3/4 c sugar
500g peaches
1 tbsp lemon juice
2 tbsp sugar,(extra)

Method:

Heat cream in a pan till almost boiling and remove from heat.
Beat egg yolks and sugar in a medium bowl till thick and pale. Add the hot cream gradually and beat constantly.
Return mixture to pan and stir over low heat for 5 mins or till mixture thickens. (Do not boil). Pour into a bowl, let cool, stir occasionally.
Reserve one peach, peel remainder and chop into pieces. Place peach in a food processor with lemon juice and extra sugar. Process about 20 s or till finely pureed. Stir into the custard.
Pour into a metal tray. Freeze for about 3-4 hours or till firm or churn in an ice cream machine according to the manufacturer's instruction.

Blackberry and Raspberry Sorbet

2009-06-24T19:28:00.001+08:00

Ingredients:

6 C blackberries or blackcurrants
2 c raspberries
2 c water
1 1/2 c sugar
1-2 tbsp lemon juice
2 egg whites

Method:

Place blackberries and raspberries and half the water into a large pan. Bring to boil, reduce heat. Simmer gently for 2 mins or till pulpy.
Strain through fine muslin sieve. Return strained mixture to pan and add remaining water.
Add the sugar and lemon juice and stir over low heat till sugar dissolves.
Remove from heat and allow to cool.
Pour mixture into freezer trays and freeze till sorbet is a mushy consistency. Use an electric beaters, beat egg whites till stiff peaks form.
Use a metal spoon to fold egg whites into berries mixture. Freeze, stirring occasionally to ensure egg whites are evenly distributed.

German Potato Soup

2009-06-22T19:25:00.001+08:00

Ingredients:

4 cups potatoes peeled and diced
2 1/2 quarts chicken broth
1 cup thin noodles, cooked and drained
1/4 lb thick bacon diced
1 cup chopped onion
Salt and pepper

Method:

Fry bacon and onion, add chicken broth, add potatoes.
Cook until tender and then add noodles.
Simmer for 10minutes and serve.

Taco Soup

2009-06-20T19:16:00.001+08:00

Ingredients:

1 lb. ground beef
1 can chopped tomatoes
1 can red kidney beans
1 can pinto beans
1 can white corn
1 env. taco seasoning
1 env. Ranch dressing mix

Method:

Brown beef in skillet. After draining beef, add all cans (undrained) and envelopes to the beef in Crockery Pot. Cook on low 2 to 4 hours.

Onion Soup

2009-06-18T19:23:00.001+08:00

Ingredients:

4 large onions
3 tbsp butter
3 pints of beef stock
1 tsp worcestershire sauce
salt to taste
1/8 tsp pepper
1/2 tsp paprika
thin slices of bread, toasted,
grated parmesan cheese

Method:

Slice onions thin, brown in butter, add more butter if necessary to keep onions moist while cooking.
When onions are tender, add hot beef stock, worcestershire sauce and seasoning.
Bring to boil, pour soup in individual casseroles and arrange the sliced toasted bread on top. Sprinkle grated cheese generously, put under low broiler flame to brown. Serve immediately.

Carrot Soup

2009-06-16T19:19:00.002+08:00

Ingredients:

1/2 carrot
75g Chinese pasley
4 cups water
2 tsps oil

Seasoning:

1 tsp salt

Method:

Skin and wash carrot. Cut.
Wash and cut Chinese parsley.
Cook carrot in water with oil added for 20 minutes.
Add Chinese parsley and cook for 5 minutes, finish with seasoning. Serve.

Fruit Toasts

2009-06-14T19:11:00.001+08:00

Ingredients:

butter, to spread
8 sliced bread
1 tbsp caster sugar
1/2 teaspoon ground cinnamon
300g mixed fresh berries
maple syrup, to serve

Method:

Butter both sides of the bread and sprinkle one side of each piece with combined sugar and cinnamon. Put four slices in a jaffle maker, cinnamon-side-down.
Divide the berries among the bread in the jaffle maker. Cover with a second piece of bread, cinnamon-side-up, and cook for 2 minutes, or till golden. Remove the crusts if desired.
Serve with maple syrup.

Cheese Bread Sticks

2009-06-12T19:08:00.001+08:00

Ingredients:

10 oz refrigerated pizza crust dough
1 tbsp butter or margarine, melted
1/2 oz grated Romano or Parmesan cheese

Method:

Preheat oven to 425~F. Lightly grease cookie sheet. On lightly floured surface, roll out dough to 1/8-inch thickness (about 12 by 8 inch rectangle). Spread with butter/margarine. Sprinkle with cheese.
Cut into 32 sticks (6 by 1/2 inch) Place on prepared cookie sheet.
Bake 7 minutes or until lightly browned. Serve warm with Marinara sauce for dipping.

Raisin Bread Pudding

2009-06-10T18:53:00.000+08:00

Ingredients:

1 raisin bread
1 egg
1 cup fresh milk
1 thsp granulated sugar

Method:

Remove crust from bread and break up into tiny pieces. Soak in 1/2 cup of fresh milk.
Whisk egg and granulated sugar in remaining fresh milk. Mix in softened bread. Whisk with an egg-beater.
Grease a mould and surface with brown sugar. Pour in mixture. Steam for 40 minutes over low heat. Turn content upside down onto serving plate. Serve hot or cold.

Mini Boston Cream Pies

2009-06-08T18:45:00.002+08:00

Ingredients:

1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding
1-1/2 cups thawed cool whip; divided
4 squares Semi-Sweet Baking Chocolate

Method:

Preheat oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.
Beat milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.

Pineapple Bars

2009-06-06T18:43:00.001+08:00

Ingredients:

20 oz crushed pineapple
2 cups chopped dates
3 cups oats
1 cup wheat germ
1 cup coconut
1 cup chopped walnuts
1/4 tsp salt
1/4 cup orange juice
1/4 cup coconut or favorite oil

Method:

Combine pineapple and dates in a saucepan. Cook on medium heat until thickened. Stir frequently. In a large bowl, mix oats, wheat germ, coconut, walnuts,and salt.
Stir in juice and oil. Press half of theoat mixture in a greased 9x13-inch pan.
Spread thepineapple mixture on top, then sprinkle on the restof the oat mixture.
Press down lightly. Bake at 350degrees for 30 minutes or until lightly browned.Cool. Cut into squares.

Sausage Cheese Balls

2009-06-04T18:38:00.001+08:00

Ingredients:

2 pkgs. sausage
16 oz. (or 4 cups) sharp cheddar cheese, shredded
1-1/2 cups Bisquick
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 tsp garlic powder

Method:

Preheat oven to 375 degrees. Mix all ingredients. Form into 1-inch balls. Bake 15 minutes on ungreased baking sheet until golden brown. Makes about 6 dozen.

Chicken Fingers

2009-06-02T18:35:00.001+08:00

Ingredients:

1 egg
1 lb. boneless skinless chicken cut into 1/2-inch strips
1 cup bread crumbs
Spaghetti sauce, heated

Method:

Heat oven to 375°F. In small bowl, beat egg slightly. Dip chicken strips in egg; roll in bread crumbs, coating evenly.
Place on ungreased cookie sheet.
Bake at 375°F. for 10 to 15 minutes or until chicken is no longer pink in center and coating is crisp. Serve with warm spaghetti sauce.

Omelette dumplings

2009-05-18T21:15:00.003+08:00

Ingredients:

4 eggs
150g minced pork
3 stalks coriander
30g shredded ginger

Seasonings:

1/2 tbsp sesame oil
1 tbsp light soy sauce
pinch of salt
1/4 tsp pepper
1 tsp potato starch

Method:

Beat eggs. Marinate minced pork with Seasonings. Rinse coriander and cut into small sections.
Using a flat-bottom frying pan, fry beaten egg over low heat till set. Place a teaspoon of minced pork on the omelette and fold it into a dumpling. Dish out (need not to wait till the meat cooked). Repeat process to make many omelette dumplings till all the ingredients are used up.
Heat up another pan and fry shredded ginger till fragrant. Add 500ml of water and bring to boil. Add in the dumplings and bring to boil again. Season with some salt. Dish out and scatter pepper and coriander on top. Serve.

Colourful fried eggs

2009-05-16T21:03:00.002+08:00

Ingredients:

4 eggs
1 salted egg
1 century egg
2 tomatoes
2 stalks coriander

Seasonings:

1 tbsp fish sauce
pinch of salt
2 tsp tapioca starch
pinch of pepper

Method:

Beat eggs and blend in fish sauce and pinch of salt. Boil salted egg, shell the egg and dice. Shell the century egg and dice. Remove seeds of tomatoes and dice. Blanch tomatoes with oil, remove and mix well with tapioca starch. Rinse coriander and cut into small sections.
Add diced salted eggs, century eggs, tomatoes and coriander into beaten egg and mix well.
Heat up 4 tablespoons of oil in a flat-bottom frying pan and pour in egg mixture. Fry till cooked and dish out. Scatter some pepper and serve.

Fried eggs with bitter gourd

2009-05-14T20:53:00.002+08:00

Ingredients:

200g bitter gourd
80g shrimps
1 red chilli
3 cloves garlic
3 eggs

Seasonings:

1 tbsp light soy sauce
pinch of pepper
1/2 tsp salt

Method:

Rinse bitter gourd and cut into thin slices. Smear with some salt and set aside for a while before rinsing. Remove the veins in the shrimps. Cut chilli into shreds. Mince garlic. Beat eggs and season with light soy sauce and pepper.
Heat up 4 tablespoons of oil and fry minced garlic till fragrant. Add in chilli shreds and bitter gourd and fry evenly. Put in shrimps and fry briefly. Dish out the fried ingredients and pour into the beaten egg and mix well with a chopstick. Season with salt.
Pour the egg mixture back into the heated wok and fry till cooked then serve.

Toast with scambled eggs and ham

2009-05-12T20:45:00.002+08:00

Ingredients:

2 slices (50g) ham
100g shrimps
2 eggs
100ml fresh milk
20g butter
2slices toasted bread

Seasonings:

1/4 tsp salt
pinch of black pepper

Method:

Dice ham and fry till fragrant. Rinse shrimps, drain and scald briefly with boiling water. Set aside.
Beat eggs and stir in fresh milk, melted butter and salt. Beat evenly.
Heat up some butter and add in shrimps. Fry briefly and pour in egg mixture. Fry briskly with a wooden spoon till the egg is nearly set and switch off the heat.
Scatter diced ham and black pepper. Serve on toasted bread.

Pan-fried eggs with Whitebaits

2009-05-10T20:37:00.006+08:00

Ingredients:

250g whitebaits
3 eggs
1 tbsp minced garlic
1 tbsp chopped spring onion
some chilli shreds

Seasonings:

2 tsp light soy sauce
1/2 tsp saltpinch of pepper

Method:

Rinse whitebaits and set aside to dry. Beat eggs and blend in Seasonings and beat evenly.
Heat up 3 tablespoons of oil and fry minced garlic till fragrant. Add in whitebaits and fry briefly till the whitebaits turn white. Pour in beaten egg and mix well. Turn over and fry till cooked. Dish out.
Scatter chopped spring onion and chilli shreds then serve.

Steamed meat with salted egg rice

2009-05-08T20:26:00.003+08:00

Ingredients:

2 salted eggs
100g minced pork belly
1 thsp egg white
2 bowls plain rice
1 stalk spring onion (chopped)
1 chilli (chopped)

Seasonings:

1 thsp light soy sauce
pinch of pepper
2 tsp potato starch
1/4 tsp sesame oil

Method:

Mince 1 salted egg yolk and mix well with minced pork belly. Blend in Seasonings, egg white and 1 tablespoon of water. Mix well and knead into 2 meat patties. Cut the other salted egg yolk into half and place each into the 2 meat patties.
Place meat patties on rice and steam over heat for 10 minutes.
Scatter chopped spring onion and chillies and then serve.

Pan-fried egg with Chai Po

2009-05-06T20:15:00.003+08:00

Ingredients:

1(50g) Thai preserved radish
(chai po)
10g Chinese chives
3 eggs
1 thsp minced garlic
50g minced pork

Seasonings:

2 tsp light soy sauce
pinch of pepper

Method:

Rinse and chop preserved radish finely. Cut chives into thin sections. Beat eggs and blend in Seasonings.
Heat up oil and fry minced garlic till fragrant. Add in preserved radish and fry briefly before adding in minced meat. Fry till minced meat changes colour. Pour the fried mixture into the beaten egg. Add in chives and stir evenly with a chopstick.
Heat up some oil and pour in the egg mixture. Swirl the bottom of the pan till the edge of the egg is cooked. Turn over and fry till fully cooked.

Tomatoes egg drop soup

2009-05-04T20:07:00.002+08:00

Ingredients:

2 tomatoes
1/2 onion
2 stalks spring onion
2 eggs
1200ml stock

Seasonings:

1 thsp wine
pinch of salt
pinch of pepper

Method:

Cut tomatoes into 8 pieces. Cut onion into half before cutting into 8 pieces. Cut spring onion into sections. Beat eggs.
Heat up 2 tablespoons of oil and fry onion till fragrant. Add in wine and stock and bring to boil. Season with salt. Put in tomatoes and beaten eggs. Scatter spring onion immediately and switch off the heat.
Scatter some pepper before serving.

Stewed eggs

2009-05-02T19:50:00.003+08:00

Ingredients:

2 eggs
4 thsp sugar
120ml fresh milk
100ml water

Method:

Beat eggs and mix well with sugar, fresh milk and water.
Filter egg mixture into a porcelain bowl.
Cover the bowl with an aluminum foil (shiny surface facing up) to prevent water droplets from dripping into the beaten egg during steaming.
Place porcelain bowl into a steamer pot and steam over low heat for 45 minutes.

*Tips

Add a moderate amount of fruit jam for a more tangy flavour to improve your appetite.

Potato egg salad

2009-04-30T19:43:00.004+08:00

Ingredients:

4 eggs
2 potatoes
some Chinese chives
6tbsp mayonnaise
some mustard

Seasonings:

pinch of salt
1/4tsp black pepper

Method:

Boil eggs, shell and cut into pieces. Boil potatoes, peel and cut into pieces. Rinse chives and chop finely.
Mix mayonnaise and mustard into potatoes. Add in Seasonings and mix evenly before dishing out. Arrange eggs around potatoes and scatter chives on top. Serve.

Stewed tea egg

2009-04-28T19:30:00.003+08:00

Ingredients:

5g tea leaves
1 egg
30g rock sugar
some dried longan

Method:

Rinse tea leaves with water before soaking in250ml of water for 10 minutes.
Strain for tea and pour into a stewing mug. Break in egg (do not beat the egg yolk) and add in rinsed rock sugar and some dried longan.
Place stewing mug into a stewing pot and stew over medium heat for 1 hour 30 minutes. Serve.

Fried banana french toast

2009-04-26T19:14:00.005+08:00

Ingredients:

2 eggs
6ml fresh milk
1 tbsp sugar
1 loaf baguette
2 bananas
15g butter
some icing sugar

Method:

Mix eggs, milk and sugar and beat evenly. Cut the baguette into sections of 4 inches each and open each into half. Cut bananas into halves before further cutting them into long strips.
Coat baguette and bananas with egg mixture.
Melt butter in a flat-bottom frying pan. Fry baguette and dish out before frying bananas.
Place bananas in between baguette and sprinkle some icing sugar. Serve.

Mango Crepe

2009-04-24T19:03:00.003+08:00

Ingredients:

100g cake flour
25g potato starch
3 eggs
50ml fresh milk
220ml water
1 mango
some icing sugar

Method:

Mix flour, potato starch and 2 eggs in a big bowl. Pour in fresh milk gradually and continue to stir the mixture into a batter. Then add in water slowly and continue to stir. Once the batter thins, strain and set aside for 30 minutes.
Smear a flat-bottom frying pan with some oil and pour in the batter. Fry over low heat till crepe is formed. Repeat process to make many pieces of crepe.
Beat the remaining egg. Peel mango and cut into strips. Coat with beaten egg. Fry briefly before dusting with icing sugar.
Spread crepe on a plate. Put mango on top of crepe and roll up. Sprinkle some icing sugar. Serve.

Steamed egg with shrimp sauce

2009-04-22T18:54:00.000+08:00

Ingredients:

2eggs
2 tbsp shrimp sauce
50g minced pork
4 tbsp water
pinch of pepper

Method:

Beat eggs and blend in with the rest of the ingredients. Pour onto a steaming plate.
Cover the plate with aluminum foil and seal tightly (with shiny surface facing up).
Bring water in a steamer to boil before placing in the steaming plate. Steam for 8 minutes and serve.

Marche Salad with Orange and Cherry Tomatoes

2009-04-20T14:12:00.000+08:00

Ingredients:

200g marche salad (lamb lettuce)
3 oranges, cut into segments
12 cherry tomatoes, cut into halves
6 tablespoon olive oil

Method:

Toss all the ingredients together. Drizzle with olive oil and serve.

Caramel-glazed Figs

2009-04-18T14:10:00.000+08:00

Ingredients:

60g butter
¼ cup (45g) soft brown sugar
6 fresh figs, halved

Method:

To make the caramel sauce, place the butter and sugar in a small saucepan and stir over medium heat for 2-3 minutes, or until the butter melts and the sugar dissolves.
Brush some of the caramel sauce over the cut-side of the fig halves, then grill the figs for 3-5 minutes, or until soft, brushing with extra caramel sauce during cooking. Serve with the remaining sauce and some ice cream or thick cream, if desired.

Summer Citrus Salad

2009-04-15T14:05:00.000+08:00

Ingredients:

3 ruby grapefruits
3 large oranges
1 tbsp caster sugar
1 cinnamon stick
3 tbsp whole fresh mint leaves

Method:

Remove th peel and pith from the grapefruit. Cut in towards the middle of the fruit alongside one of the membranes (do not cut the membrane). Cut on the other side of the segment in the same way, then ease out the segment. Use this technique to work your way around the fruit. Repeat with the other fruits and combine the segments in a bowl.
Place the sugar, cinnamon stick and mint in a small saucepan with 3 tablespoons water and stir over low heat for 2-3 minutes, or until the sugar has dissolved. Remove the cinnamon and drizzle the syrup over the fruit.

Lemon Grass and Ginger Pears

2009-04-12T13:59:00.000+08:00

Ingredients:

1½ cup (375g) sugar
1 tbsp finely shredded fresh ginger
1 stem lemon grass (white part only), bruised and cut into 5cm length
4 firm ripe beurre bosc pears, peeledmint leaves, to garnish

Method:

Place the sugar and 2 cups (500ml) water in a saucepan and stir over low heat until the sugar has dissolved. Add the ginger and lemon grass, bring to the boil, then reduce the heat and simmer for 5 minutes.
Gently lower the pears into the syrup and poach over low heat for 10 minutes, or until tender, turning occasionally. Remove the lemon grass.
Transfer the pears to a serving dish and spoon a little syrup over them. Garnish with mint and serve with lemon sorbet.Nutrition per serve:

Rhubarb Meringue

2009-04-09T14:02:00.001+08:00

Ingredients:

1kg rhubarb, trimmed and cut into 2cm pieces
⅓ cup (90g) caster sugar, or to taste
3 egg whites
⅓ cup (90g) caster sugar, extra
2 tbsp flaked almonds

Method:

Preheat the oven to moderately hot 200°C (400°F). Place the rhubarb, sugar and 2 tbsp water in a saucepan and bring to the boil. Reduce the heat and simmer, covered, for 5-8 minutes, stirring occasionally, until the rhubarb is tender. Transfer to a deep 2 litre round ovenproof dish.
Using electric beaters, whisk the egg whites in a clean dry bowl until soft peaks form. Gradually add the extra sugar, beating well after each addition until stiff and glossy peaks form.
Cover the fruit with the egg whites, then scatter the almonds over the top and bake for 10 minutes, or until the meringue is lightly golden. Serve warm.

Ginger Pickle

2009-04-09T13:55:00.002+08:00

Ingredients:

150g young ginger, peel and slice paper thin
3 tbsp granulated sugar
½ cup vinegar

Method:

Either mix all ingredients and leave to stand for at least one day before using, or boil vinegar and sugar, cool then add ginger slices.
Store in a glass jar.
Serve with century egg.

Berry Omelette

2009-03-28T17:20:00.000+08:00

Ingredients:

8 eggs
⅓ cup (90g) caster sugar
20g butter
400g mixed fresh berries (eg. raspberries and blackberries)

Method:

Place the eggs, caster sugar an 160ml water in a small bowl and whisk together.
Heat the butter in an 18cm non-stick frying pan over high heat. When the butter is foaming, reduce the heat to medium and add one quarter of the egg mixture. Cook for 2-3 minutes, tilting the pan and lifting the edges of the omelette occasionally to allow the uncooked egg to flow underneath.
When the egg is almost set, spoon one quarter of the mixed berries over half of the omelette. Cook for a further 1 minute, or until the base is golden brown.
Using an egg flip, fold the omelette in half, enclosing the berries. Transfer to a warm serving plate and keep warm.
Repeat with the remaining ingredients to make three more omelettes.
Serve with extra berries and a scoop of vanilla ice cream, if desired.

Crisp Quails with Pepper-Salt Dip

2009-03-26T17:13:00.000+08:00

Ingredients:

6 quails, halved
2 tbsp dark soy sauce
1 tsp finely grated ginger
1 tbsp dry sherry
vegetable oil for deep frying, optional
2 tbsp fine table salt
1 tsp Chinese peppercorns

Method:

Place quails in a dish and brush evenly with the combined soy sauce, ginger and sherry. Cover with plastic wrap and leave to marinate in a cool place or in the refrigerator for 4 hours.
Drain quails and pat dry with kitchen paper. Bake in a hot oven for about 25 minutes or deep-fry in moderately hot oil until golden brown and cooked through, about 5 minutes. Remove and drain.
Heat salt in a dry wok for 3 minutes. Transfer to a mortar and pestle and grind with the peppercorns. Serve in a small dish.
Arrange quails on shredded lettuce and serve with the dip.

Broken Potatoes

2009-03-24T17:09:00.000+08:00

Ingredients:

1kg potatoes, peeled
Olive oil
Pork fat
Salt and freshly ground black pepper
A handful of rosemary leaves

Method:

Preheat oven to 220°C (425°F).
Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavours. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Roast for 40-50 minutes at 220°C (425°F) until crisp and golden.

Lemon Meringue Pie

2009-03-22T17:04:00.001+08:00

Ingredients:

155g jar lemon butter or curd
18cm ready-made cooked sortcrust
pastry flan
2 egg whites
1/2 cup (125g) caster sugar

Method:

Preheat the oven to moderately hot 200°C (400°F). Spoon the lemon butter over the pastry case, spreading right to the edge. Carefully smooth the top.
Whisk the egg whites in a clean dry bowl until soft peaks form. Gradually add the sugar, beating well after each addition until stiff and glossy peaks form.
Cover the lemon butter with the egg whites, forming peaks. Place on a baking tray and bake for 8-10 minutes, or until golden on the peaks.

Nut Crisp Cookies

2009-03-20T16:28:00.000+08:00

Ingredients:

1/2 cup castor sugar
1 tablespoon melted butter
1 egg
1 teaspoon baking powder
1 1/2 cup rolled oats
1 teaspoon vanilla essence

Method:

Mix all the ingredients together well.
Drop teaspoonsful on a greased baking sheet 2 inches apart.
Bake to a nice golden brown and until crisp in a 175 °C oven.
Allow to cool.
Store in an air tight container.

Banana Pudding

2009-03-18T16:24:00.001+08:00

Ingredients:

3 cups cold milk (any kind works fine)
2 pkg. vanilla pudding
Vanilla wafers (about 30)
3 bananas, sliced in round pieces
1 tub whipped topping, thawed

Method:

Pour milk in a large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes.
Arrange half the wafers on bottom and up side of 2-qt serving bowl.
Add layers of half of each the banana slices and pudding. Repeat all layers. Spread whipped topping over pudding.
Refrigerate 3 hours or until ready to serve. Store leftover pudding in refrigerator.

Carrot Soup with Cumin and Sour Cream

2009-03-16T09:59:00.000+08:00

Ingredients:

3 tablespoon olive oil
2 large brown onions, chopped
5 cloves garlic
½ teaspoon cumin seeds
1kg carrots, cut into slices
1.5 litres water
1 packet sour cream
1 tablespoon parsley, chopped
Salt and pepper to taste

Method:

Heat up a saucepan with oil. Sweat onions and garlic.
Add cumin seeds followed by carrots and water. Season.
Cook until carrots become soft.
Puree and serve with sour cream and parsley.

Mash Potatoes

2009-03-14T09:38:00.000+08:00

Ingredients:

8 large potatoes, peeled and cut into chunks
235ml single cream (light cream or half-and-half)
3 tablespoons butter
Salt and freshly ground black pepper
Pinch nutmeg, optional

Method:

Cook the potatoes in boiling salted water until tender.
Drain and mash until smooth. Add the cream, butter, seasoning, and nutmeg and mix well into the mashed potato.

Sweet and Sour Sauce

2009-03-12T09:35:00.000+08:00

Ingredients:

1 cup water
½ cup white vinegar
½ cup sugar
3 tbsp tomato sauce
1 tsp chicken stock powder
1 tbsp cornflour

Method:

Mix the ingredients in a small saucepan, bring to the boil and simmer until thickened.

Spicy Plum Sauce

2009-03-10T09:32:00.001+08:00

Ingredients:

1 (400g) can plums
⅓ cup vinegar
1 tbsp sugar
¼ tsp Chinese five-spice
2 tsp cornflour

Method:

Pit the plums and place with liquid in a food processor and process to a puree.
Transfer to a saucepan, add the remaining ingredients and simmer, stirring, until thickened.

Tofu and Udon Noodle Soup

2009-03-08T16:23:00.000+08:00

Ingredients:

¾ cup (120g) dashi granules
2 tbsp mirin
2 tbsp red miso paste
500g dried udon noodles
250g firm tofu, cut into 1cm cubes
6 spring onions, diagonally sliced

Method:

Combine the dashi granules, mirin, miso paste and 1.5 litres of water in a pan. Stir and bring to the boil over high heat, then reduce the heat immediately and simmer gently for 2 minutes.
Cook the noodles in rapidly boiling water until tender, then rinse quickly under running water and drain well.
Divide the noodles, tofu and spring onion between the serving bowls. Pour over the hot stock and serve immediately.

Pork with Plum Sauce

2009-03-06T16:19:00.000+08:00

Ingredients:

2 cloves garlic, chopped
1 large onion, cut into wedges
500g pork loin, cut into thin slices
2 tbsp cornflour
¼ cup (60g) plum sauce
1 tbsp soy sauce
2 tsp hoisin sauce

Method:

Heat a tablespoon of oil in a wok and stir-fry the garlic and onion over medium heat until softened. Remove and set aside.
Coat each piece of pork lightly in the cornflour and season well with some salt and pepper. Add about 2 tablespoon of oil to the wok and when it is extremely hot, stir-fry the pork in 2 bayches until it is dark golden brown. Set aside with the garlic and onion.
Add the plum, soy and hoisin sauces to the wok and return the garlic, onion and pork to the wok. Toss well to coat the meat and serve immediately with steamed rice.

Chinese Barbecue Pork

2009-03-04T16:16:00.000+08:00

Ingredients:

90g cellophane noodles
1 tbsp vegetable oil
6 scallions, cut into 2.5-cm pieces
1 red capsicum, seeded and sliced
125g Chinese barbecue pork, sliced
2 bok choy, trimmed
1½ cup (180g) fresh bean sprouts, rinsed
2 tbsp soy sauce

Method:

Soak noodles in boiling water for 10 minutes. Drain and set aside. In wok or frying pan over medium-high heat, warm oil. Add scallions and capsicum and cook until softened, about 2 minutes. Stir in noodles, bean sprouts and soy sauce. Cook until heated through, about 1 minute.
Serve hot, divide among individual plates.

Coconut Jelly

2009-03-02T16:08:00.000+08:00

Ingredients:

400ml coconut cream
1 cup milk
2 cup water
½ cup sugar
1 (12g) sachet agar-agar powder
½ cup desicated coconut

Method:

Pour the coconut cream, milk and water into a saucepan. Add sugar and agar-agar and mix well.
Bring to the boil and simmer, stirring, for 3 minutes. Stir in the desicated coconut.
Pour into a wet sandwich tin and leave to cool and set. Cut into squares. Serve cold.

Banana and Chocolate Mousse

2009-02-28T15:51:00.000+08:00

Ingredients:

250g good-quality dark chocolate, chopped into even-sized pieces
2 ripe bananas
2 eggs, separated
1 cup (250ml) cream
2 tbsp toasted flaked almonds

Method:

Place four 1 cup (250ml) ramekins in the freezer to chill until needed. Put the chocolate in a heatproof bowl. Bring a saucepan of water to the boil, then remove from the heat. Sit the bowl over the saucepan, making sure the base of the bowl does not sit in the water. Stir occasionally until the chocolate has melted, then remove from the saucepan and keep stirring until the chocolate has cooled slightly but not set.
Put the bananas in a bowl and mash with a fork or potato masher until they are smooth and lump free. Lightly beat the egg yolks, then add to the banana mixture. Stir in the melted chocolate and mix together well. Pour the cream into a bowl and beat with electric beaters or a whisk until soft peaks form, then fold into the chocolate and banana mixture.
Using electric beaters, whisk the egg whites in a clean dry bowl until soft peaks form. Fold half the egg whites into the mousse with a metal spoon, then gently fold in the remaining egg whites until just combined.
Spoon the mousse into the chilled ramekins and refrigerate for 15 minutes. Sprinkle with almonds and serve with whipped cream, if desired.

Citrus Melon Salad

2009-02-26T15:49:00.000+08:00

Ingredients:

300g red water melon, cubed
300g honey dew melon, cubed
300g rock melon, cubed
2 Oranges, peeled and segmented
50ml lime juice
100ml reshly squeezed orange zest
2 tbsps lemon juice
2 tbsps sugar
1 lime, scrape skin for zest
2 cm ginger, grated
1 tsp salt

Method:

Arrange fruits in a salad bowl, combine the remaining ingredients and pour over the salad.
Toss gently and serve cold.

Fruit Combo

2009-02-24T15:46:00.000+08:00

Ingredients:

2 x 200g packets dried fruit salad mix
8 dried whole figs
2 cups (500ml) apple juice
2 teaspoons honey
1 cinnamon stick
2 large strips lemon peel
1/4 cup (35g) shelled pistachios, roughly chopped

Method:

Remove the stones from the prunes in the fruit salad mix. Place the fruit salad mix, figs, apple juice, honey, cinnamon stick, lemon peel and 1 cup (250ml) water in a small saucepan. Simmer over low heat for 20 minutes, or until the fruit is plump and the juice has reduced by about half.
Remove the cinnamon stick and lemon peel. Sprinkle on the pistachios and serve warm with thick yoghurt, if desired.

Steamed Sprat Fish with Egg

2009-02-22T15:36:00.000+08:00

Ingredients:

1 egg
38g sprat fish
pinch of carrot
1 cup water

Method:

Peel and dice carrot. Parboil for a while.
Parboil sprat fish for a while to remuve saltness.
Beat egg. Put in a deep plate and add in sprat fish.
Blend in 1 cup of boiled water and mix well. Steam for 5 minutes over mild heat. Sprinkle with carrot and serve.

Salmon Fillet Wrapped in Prosciutto

2009-02-20T15:31:00.000+08:00

Ingredients:

250g lentils
4 (225g) salmon fillets, skinned and pin-boned
Salt and freshly ground black pepper
8 slices of prosciutto
4 tablespoons olive oil
1 lemon, juiced
2 good handfuls mixed herbs (flat-leaf parsley, basil, and mint), chopped
3 large handfuls spinach, chopped
198g plain yoghurt, lightly seasoned with salt and pepper

Method:

Preheat the oven to 220°C (425°F). Put the lentils into a pan, cover with water, bring to a boil and simmer until tender.
Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to your liking.
Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil.
Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Place on plates with the salmon and finish with a drizzle of lightly seasoned yoghurt.

Steamed Fish with Ginger and Chilli

2009-02-18T15:26:00.000+08:00

Ingredients:

4 medium-sized snapper (or other firm white fish) cutlets
2 tbsp grated fresh ginger
2 cloves garlic, chopped
2 tsp finely chopped red chillies
2 tbsp finely chopped coriander stalks
3 spring onions, finely sliced
2 tbsp lime juicelime wedges, for serving

Method:

Line a bamboo steaming basket with some banana leaves or a circle of baking paper.
Arrange the fish cutlets in the base of the basket and top with the ginger, garlic, red chilli and coriander stalks. Cover with a lid and steam over a wok or large pan of simmering water for 5-6 minutes.
Remove the lid and sprinkle the spring onion and lime juice over the fish. Cover the basket and steam for another 30 seconds, or until the fish is cooked through. Serve with the wedges of lime and steamed rice.

Treacle Tart

2009-02-16T15:36:00.000+08:00

Ingredients:

1/2 cup (125ml) golden syrup
2 teaspoon lemon juice
1 teaspoon grated lemon rind
15cm ready-made cooked shortcrust pastry flan
1/4 teaspoon ground cinnamon
1/3 cup (25g) fresh white breadcrumbs
icing sugar, to dust

Method:

Preheat the oven to moderately hot 190°C (375°F). Place the syrup, lemon juice and rind in a small saucepan and warm over medium heat for 2 minutes, or until slightly runny.
Place the pastry flan on a baking tray and pour half of the syrup into the flan. Sprinkle with half of the combined cinnamon and breadcrumbs and pour on the remaining syrup. Sprinkle with the remaining crumb mixture.
Bake for 15 minutes, or until the mixture is just set. Dust with icing sugar and serve.

Prawn Toast

2009-02-14T15:19:00.000+08:00

Ingredients:

1 spring onion (white part only)
60g water chestnut or bamboo shoots
200g green prawn meat (about 450g green prawns)
1 egg
2-3 tbsp cold water
9 slices white bread
¾ cup white sesame seeds
vegetable oil for deep frying

Method:

In a food processor chop the spring onion and water chestnut or bamboo shoots. Add the prawn meat, egg and water. Grind to a smooth, light paste.
Spread prawn mixture evenly over each bread slice. Remove crusts and cut each slice into four triangles.
Dip into sesame seeds to coat evenly.
Deep-fry in moderately hot oil, filling side downwards until light golden. Turn and fry the bread side briefly, then remove and drain.
Serve hot with a sweet and sour or plum sauce.

Pineapple Chicken Tenders

2009-02-12T11:03:00.000+08:00

Ingredients:

1 cup unsweetened pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenders, raw

Method:

In a small saucepan over medium heat, mix pineapple juice, brown sugar and soy sauce. Remove from heat just before the mixture comes to a boil.
Place chicken tenders in a medium bowl. Cover with juice mixture, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto wooden skewers.Grill chicken tenders about 5 minutes per side, until no longer pink and juices run clear. They cook quickly, so watch them closely

Cream of Chicken Soup

2009-02-10T11:00:00.000+08:00

Ingredients:

4 cups chicken broth
1 ½ c. cubed cooked chicken
4 T. butter or margarine
1 t. Worcestershire sauce
1 clove garlic, peeled and minced
3 to 4 drops liquid hot red pepper seasoning
1 c. half and half
¼ t. salt (optional)
1/8 t. black pepper (optional)

Method:

In a 2-quart saucepan, mix the chicken broth, chicken, butter or margarine, Worcestershire sauce, garlic, red pepper seasoning and half and half.
Cook over moderate heat, stirring for 3 minutes. Serve while hot.

Broccoli and Chicken Casserole

2009-02-08T10:57:00.000+08:00

Ingredients:

4-6 boneless chicken breast
2 pkgs frozen broccoli
2 cans cream of chicken soup
3/4 cup mayonnaise
1/2 cup milk
2 tsp lemon juice
8oz pkg Pepperidge stuffing mix
1/4 cup melted margarine

Method:

Boil chicken. Cook broccoli according to pkg. directions.
Preheat oven to 350° F.
Layer chicken, then broccoli. Mix soup ,milk, mayo, and lemon juice, mix well.
Spread over chicken and broccoli. Add stuffing over this.
Pour melted margarine on top.
Bake for 45 mins or till top is lightly browned

Chicken Wonton dumplings

2009-02-06T10:53:00.000+08:00

Ingredients:

250g chicken mince
1 onion, chopped
1 clove of garlic, crushed
1 tsp oil
2 tbsp peanut butter
1 tbsp sweet chilli sauce
1 tbsp lemon juice

Method:

Fry 1 chopped onion and 1 crushed clove of garlic in 1 tablespoon of oil. Add 250g of chicken mince and fry over high heat until brown. Stir in 2 tablespoons of peanut butter and 1 tablespoon each of sweet chilli sauce and lemon juice. Set aside to cool.
Place 1 tablespoon of the mixture in the centre of a wan ton wrapper, brush the edges with water and place another wrapper on top to form a star. Repeat with the rest of the mixture and wrappers. Deep-fry in hot oil until crisp and golden. Serve with a dipping sauce.

Lemon Chicken

2009-02-04T10:50:00.000+08:00

Ingredients:

1 egg white, beaten
2 tsp cornflour
¼ tsp grated ginger
500g chicken breast fillet, cut into strips
3 tbsp oil

Lemon Sauce Ingredients:
2 tsp cornflour
1½ tbsp caster sugar
2 tbsp lemon juice
¾ cup(185ml) chicken stock
2 tsp soy sauce
1 tsp dry sherry

Method:

Combine the egg white, cornflour, ginger and some salt in a bowl and add the chicken, mixing well. Refrigerate for 30 minutes.
Heat the oil in a wok or heavy-based frying pan. Drain the chicken, discarding the marinade, and stir-fry until just cooked but not browned. Remove and keep warm.
To make the lemon sauce, mix the cornflour with 2 tablespoons of water to make a smooth paste. Add to the wok with all the remaining sauce ingredients. Stir and boil for 1 minute.
Add the chicken, stirring to coat with the sauce. Serve with rice.

Crabmeat Omelette

2009-02-01T22:54:00.001+08:00

Ingredients:

6 eggs
2 tsp light soy sauce
pinch each of sugar and white pepper
2 small spring onions, chopped
2 tbsp vegetable oil
150g flaked crabmeat
1-1½ tbsp oyster sauce

Method:

Beat the eggs with soy sauce, sugar and pepper and 2 tablespoons water.
Heat a wok or omelette pan and cook white parts of the spring onions in the oil for 30 seconds.
Add crabmeat and cook briefly, and then pour in the egg. Cook until set and lightly coloured underneath, cut into 4 pieces, turn and cook the other side.
Transfer to a warmed plate, drizzle over the oyster sauce and garnish with the chopped spring onion greens.

Bread and Butter Puddings

2009-01-23T17:18:00.002+08:00

Ingredients:

6 slices raisin breadbutter, to spread
3 eggs
2 cups (500ml) milk
½ cup (125ml) cream
2 tbsp caster sugar
1 tsp vanilla essence
demerara sugar, to sprinkle

Method:

Preheat the oven to moderate 180°C (350°F). Lightly grease four 1 cup (250ml) ramekins.
Cut the crusts off the bread and spread one side of each slice with butter, then cut into four triangles. Arrange six triangles at different angles in each ramekin.
Place the eggs, milk, cream, caster sugar and vanilla essence in a bowl and whisk together well. Pour the mixture over the bread, pressing the bread down into the liquid. Leave for 2 minutes. Top up with any remaining milk mixture, then sprinkle with demerara sugar.
Place the ramekins in a deep baking dish and fill the pan with enough boiling water to come halfway up the sides of the dishes. Bake for 25 minutes, or until the custard is just set. Serve the puddings hot with some ice cream.