Recipes from everywhere: December 2012

Monday 31 December 2012

Easy Creamy Curry Chicken

Ingredients:

600gm (+/-50) chicken (I used 2 whole legs about this weight)

1 tsp salt

60gm shallots (about 4 rather large ones)

10gm garlic (2 large cloves)

1/4 cup oil, or sufficient oil to fry the aromatics, make sure it's not too dry, or else it won't be nice.

2 lemon grass (4 inch from base, lightly smashed) and some curry leaves (both are optional)

50gm chicken curry powder (1 small pack)

200ml Thick Coconut milk or milk extracted from 1 fruit

Water

400gm Russet Potatoes, about 2 medium sized ones. Or any other floury potatoes.

Extra salt for seasoning

Method:

1. Chop the chicken into smaller pieces. Marinate with 1 tsp salt. Leave for 30 minutes.

2. Finely chop shallots and garlic, or you may use a food processor, but I don’t find that necessary.

3. Heat wok with oil. Put in chopped garlic and shallots, fry until slightly golden and fragrant.

4. Put in curry powder and fry for a few seconds until fragrant. Add in lemon grass and curry leaves now ( if using) and toss for a while.

5. Put in chicken and cook until the skin looks cooked. Put in2 or 3 tablespoons of the coconut cream (upper layer of the coconut milk) and cook until the milky colour disappears (the milk has turned to oil) Put in water to cover the chicken.

6. While the water is coming to a boil, peel and cut potatoes into chunks. Put them into the wok to cook with the chicken. Cover the wok. (Remember to stir them once a while as the spices tend to settle at the bottom and can get burnt)

7. Cook the curry until the potatoes soften and then reduce the gravy to desired amount.

8. Lastly pour in the remaining coconut milk. Bring to a boil and taste season with salt.

9. Remove from heat and dish up.

*Do not season anything with potatoes way too early. If not you will end up with a bland curry and extra salty potatoes.

This Curry Chicken is not spicy at all. If you want to add some heat to it, just add chilli powder or some ground dried chillies into step (3)

This is a creamy curry chicken, with the creaminess derived from the melted russet potatoes and the coconut milk that is added at the end. It taste almost like Yeo's canned curry chicken, but Yeo's has candlenuts added in and mine doesn't.

http://wendyinkk.blogspot.sg/search/label/Curry

Peach Gallete

Peach Gallete

Ingredients
1 Refrigerated Pie Crust, cut into 6 (4”/10cm) in diameter
3 Medium Peaches, halved, sliced thinly, and divided
2 Tbsp Sugar
1 Tbsp of Unsalted Butter, cut into 6 pcs
2 Tbsp of Milk

Method
Preheat the oven to 400 ˚F.

Toss the peaches with 1 Tbsp of sugar.

Arrange the peach slices in slightly overlapping concentric rings on the pastry. Leaving about 1 inch border at the edge. Fold the border of dough over the edge of the peaches. Brush the pastry edges with milk, top the peaches with butter and sugar.

Bake the gallete until golden brown, about 20 minutes. Let cool on the rack. Serve warm.

http://www.seasaltwithfood.com/2010/09/peach-gallete.html

Mango With BC Spot Prawns Spring Rolls

Like most people, most weekends I tend to enjoy having a light and simple brunch at home. It could be having some simple savory tarts, pizza, pasta, or just a couple of spring rolls with my kids. This past weekend, I made my version of Mango With BC Spot Prawns Spring Rolls for brunch. Both the mango and Spot prawns are in season now, so they are very fresh and well priced. I served the spring rolls with some Vietnamese chili lime sauce. Simply divine!

Mango With BC Spot Prawns Spring Rolls

Ingredients

40 Large BC Spot Prawns, cooked and deveined
2 Large Ripe Mango, peeled, pitted and julienned
1 Packet (100 G) Pea Shoots
1 Small Bunch Basil Leaves, picked
1 Small Bunch Fresh Mint Leaves, picked
1 Head Boston Lettuce, separate leaves
20 Sheets Rice Paper, about 6 inches in diameter

Vietnamese Chili Lime Sauce
5 Thai Bird’s Eye Chilies, chopped
2 Cloves Garlic, finely chopped
4 Tbsp White Sugar
2 Lime, juiced
3 Tbsp Fish Sauce
½ Cup of Warm Water

Method

Chili Lime Sauce: In a small bowl, combine warm water and sugar. Stir until the sugar dissolved. Then mix in the chilies, garlic, lime juice and fish sauce.

To make the spring rolls, soften a rice paper by dipping into a pan of water for a few seconds. Lay flat and pat dry with a damp cloth. The rice paper will soften in about 15 seconds.

Place 2 prawns in the middle of the prepared rice paper, follow by mango, pea shoots, mint leaves, basil and top with lettuce leaves.

Bring one end of the sheet and roll up over the filling and press gently to compact. Serve immediately with the chili lime sauce.

http://www.seasaltwithfood.com/2010/05/mango-with-bc-spot-prawns-spring-rolls.html

Vietnamese Peanut Hoisin Dipping Sauce

1/2 cup water
4 Tbsp. creamy peanut butter, I used Jif reduced fat
4 Tbsp. Hoisin sauce
2 Tbsp. sugar

Put all in a blender and puree until smooth. Store any leftover in the refrigerator.

Chopped toasted peanuts for garnish

In a sauce bowl, add in the blended peanut hoisin sauce and garnish the top with some chopped toasted peanuts.

http://belachan2.blogspot.sg/2009/03/vietnamese-summer-rolls-and-best-peanut.html

Steamed Fish With Garlic, Lime, and Chilies

Steamed Fish With Garlic, Lime, and Chilies

Ingredients
2 Barramundi Fillets (230-250 g)
3 Cloves Garlic, chopped
3 Tbsp Freshly Squeeze Lime Juice
5 to 8 Thai Bird’s Eye Chilies, chopped
¼ Cup Chicken Stock or Water
1 Tbsp Fish Sauce
1 tsp Sugar
Scallions, for garnish
Coriander, for garnish
Lime Slices, for garnish

Method
In a small bowl, mix the garlic, lime juice, chilies, stock or water, fish sauce, and sugar.

Arrange the fish in an oven or stovetop proof plate and pour the garlic mixture over the fish.

Steam the fish on high heat for about 8 to 10 minutes, or until the fish is fully cook.

Serve the fish immediately with the garnishes.

Serves 4

http://www.seasaltwithfood.com/2010/04/steamed-fish-with-garlic-lime-and.html

Baked Potato Skins “Pepperoni Pizza”

Baked Potato Skins “Pepperoni Pizza”

Ingredients

Baked Potato Skins
4 Medium Size Russet Potatoes, scrubbed
Olive Oil
Sea Salt

Pepperoni Pizza
1 Cup Thick Pasta or Pizza Sauce (store-bought, any flavor) 
About 1 ½ Cups Shredded Mozzarella Cheese
16 Slices of Pepperoni 
Freshly Ground Black Pepper

  Method

  Preheat the oven to 400˚F/200˚C.

Baked Potato Skins: Place the potatoes on a large baking tray. Bake the potatoes for 40 to 50 minutes, or until softened. Remove from the oven and let the potatoes cool slightly.

Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.   Brush the potato inside out with olive oil and season with sea salt. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool.

Fill about 2 Tbsp of pasta or pizza sauce, top-up with mozzarella cheese, (as much as you like), freshly ground black pepper and pepperoni.   Place the potato skins on a baking sheet, and bake for about 15 to 16 minutes, or until the cheese has melted. Serve warm or at room temperature.

Makes 8 Potato Skins-“Pepperoni Pizza”

http://www.seasaltwithfood.com/2012/01/baked-potato-skins-pepperoni-pizza.html

Shrimp Scampi

Shrimp Scampi

Ingredients
1 lb Shelled White Shrimps,rinsed and patted dry with paper towel
1 ½ tsp Chili Flakes
6 Cloves Garlic, chopped
Zest of 1 Large Lemon
3 Tbsp Chopped Flat-leaf Parsley
1 Tbsp Breadcrumbs
8 Tbsp Extra-Virgin Olive Oil
Sea Salt
Freshly Ground Black Pepper
3 Tbsp Unsalted Butter
1 Box of Pasta (454 g), cook as per manufacturer’s instruction
Lemon Wedges

Method
Preheat the oven to 450˚F.

Pour the olive oil in a large baking dish. Place in the oven for about 6 to 8 minutes or until the oil is hot.

Meanwhile, in a large bowl combine the shrimps, chili flakes, garlic, lemon zest, parsley, breadcrumbs, olive oil, sea salt, pepper, and mix well.

Remove the baking dish from the oven and carefully place the shrimp mixtures in the hot oil, and top with butter. Return to the oven and bake for another 5 to 6 minutes or until the prawns are just cook. If you are serving with pasta, then mix in the cooked pasta and season with lemon juice, sea salt, pepper, and top with additional parsley. Serve warm.

http://www.seasaltwithfood.com/2012/12/shrimp-scampi.html

Home-Styled Chicken Curry

Home-Styled Chicken Curry
Ingredients
3 Pieces (about 600g) Chicken Breast (skinless), cut into chunks 
6 Yellow Flesh Potatoes, boiled, peeled, and cut into chunks
8 Hard-Boiled Eggs, peeled
1 Large Yellow Onion, chopped
3 Sprigs Curry Leaves
400 ml Coconut Milk
2 Cups Chicken Stock 
Sea Salt to taste
Peanut Oil for cooking

Curry Powder
4 Tbsp Chili Powder
1 ½ tsp Ground Turmeric
4 tsp Aniseed Powder
4 Tbsp Ground Coriander
1 Tbsp Ground Cumin
2 ½ tsp Ground Black Pepper
¼ tsp Ground Cinnamon

Method :
Combine the chili powder, turmeric, aniseed, coriander, cumin, pepper, and cinnamon. Remove 2 tablespoon of the curry powder and season the chicken chunks with a little sea salt. Add 6 tablespoons of water into the curry powder, mix well to form a paste.

In a heavy pot, heat the oil and add the chopped yellow onion, together with the curry leaves. Cook until the onions are lightly brown in color.   

Add the curry paste, and cook until they are fragrant. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked.   

Add the coconut milk with 2 cups of water. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes.

Then, add the eggs and potatoes and cook for about 15 to 20 minutes. Season the curry with sea salt and serve warm or at room temperature.

http://www.seasaltwithfood.com/2012/12/home-styled-chicken-curry.html

Fast-fried Sliced Lotus Roots With Bean Sauce

Ingredients:

250 g Lotus roots
50 g Ground pork
1 tbsp Corn oil
1 tsp Jiafan rice wine
3-5 Dried chillies

1 stalk Spring onion
3 tbsp Sweet fermented bean paste
1 tbsp Hot bean sauce
30 ml Chicken stock
Drops of sesame oil

Method:

Fill a pot of cold tap water with a tablespoon of vinegar. Peel and clean lotus root. Slice the lotus root and put them into the vinegar water to prevent lotus roots from browning.

Heat up a pan with oil and add chillies. Stir-fry a bit before adding spring onions and ground pork. Stir for 30 seconds, then add bean sauces, rice wine and lotus root slices. Splash the chicken stock and cover, reduce heat to medium and cook for 30 seconds. Dribble in the sesame oil Serve hot.

http://angiesrecipes.blogspot.sg/2009/04/fast-fried-sliced-lotus-roots-with-bean.html

Lotus Root Sandwiches

The lotus root is a root vegetable that is indigenous to Asia, and is found underwater. The meat of the lotus root has a texture that is slightly crunchy, and mildly sweet. They can be eaten as fruit, sliced and stir fried, or stuffed with glutinous rice in its flue-shaped holes and steamed as dessert. Tender young lotus roots are good for salads while starchy mature lotus roots are good for making soups.

Lotus roots helps stop diarrhea, clears Heat and improve appetite. They contain much iron, vitamins B & C. The rich fibre content of lotus roots stimulates peristalsis and relieves constipation. Drinking 2 to 3 glasses of lotus root juice a day can stop bleeding of the esophagus an stomach (vomiting blood); bleeding of the rectum, intestines or stomach (blood in feces); nose bleeding or gum bleeding. Lotus root soup also serves similar purposes. Patients with high fever can drink it cold, while those with steady temperature should drink it warm. Drinking water chestnut juice mixed with pear juice can help clear phlegm while mixing it with grape juice and carrot juice eases dry tongues. Chinesefood Recipes

Filling	Sauce
100 g Chicken breast, minced 1/4 Onion, finely chopped 2 slice Ginger, minced 1 Egg, lightly beaten 1 tbsp Cornstarch 1 tbsp Light soya sauce 1/3 tsp Salt White pepper powder to taste 300 g / 16 slice Frozen lotus root, thawed Oil for frying	130 ml Stock 1 tbsp Sugar 1 tbsp Light soya sauce 1/2 tbsp Jiafan rice wine 1/2 tbsp Cornstarch

Stir-fried the finely chopped onion with a bit of butter until fragrant. Mince the ginger and lightly beat the egg. Pat the lotus slices dry with kitchen paper towels. Finely chop the chicken breast, add in stir-fried onion, minced ginger, egg, cornstarch, soya sauce, salt and pepper. Stir vigorously in one direction until the mixture has become thick and elastic.
To make a sandwich, spread the meat mixture onto each 8 lotus root slices, and cover with the rest of lotus root slices. Lightly coat each lotus root sandwich with cornstarch. To fry, set a large deep pan half filled with oil on medium heat until hot. Fry the prepared lotus root sandwiches until both sides lightly golden. Remove, drain and place them in a serving dish.
Stir all the ingredients of the sauce in a small saucepan on low heat until it has thickened. Pour the sauce over the lotus root sandwiches. Serve.

http://angiesrecipes.blogspot.sg/2010/01/lotus-root-sandwiches.html

Peanut Oat Cookies

Peanut Oat Cookies

Ingredients:
300g Plain flour
60g Qiuck cooking oats
100g chucky peanut butter
50g honey
100g butter
1/4 tsp salt
120g castor sugar
More quck cooking oats for sprinkling

Method:
1. Cream butter with honey, peanut butter, sugar and salt until smooth and creamy.
2. Fold in flour and oats and mix until well combined. Roll out dough to 4mm thickness and cut with a floured fluted cutter.
3. Place cut dough onto greased trays. Brush lightly with beaten egg and sprinkle with some oats.
4. Bake in preheated 170C oven for 15 minutes or until golden brown.
5. Remove cookies onto a wire rack to cool before soring in airtight containers.

http://jasnette.blogspot.sg/

Summer Rolls (Viet Rice Flour Roll)

This is a part of the genius of Vietnamese cooking - how simple ingredients can be crafted into something that is both flavorful and attractive and these rolls reflect that talent. This makes a beautiful finger food or appetizer and serve them for lunch on a hot summer day, that is why it is called ' summer roll'.

Ingredients:

For dipping sauce
3 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam
3 tablespoons fresh lime juice
2 tablespoons water
2 1/2 teaspoons packed brown sugar

For rolls12 large shrimp in shell (21 to 25 per lb), peeled
3 oz vermicelli rice-stick noodles
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
8 (8-inch) rice-paper rounds plus additional in case some tear
48 fresh cilantro leaves (from about 1 bunch)
48 fresh mint leaves (from about 1 bunch)
1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long julienne strips

Method:

Make sauce:Stir together all sauce ingredients in a small bowl until sugar is dissolved.

Make rolls:Add shrimp to a 4- to 5-quart pot of boiling salted water, then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes.

Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.

Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.

Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.

Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks,and 6 scallion strips, horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling.

Transfer summer roll, seam side down, to a plate and cover with dampened paper towels.

Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.

Cooks’ notes:

Summer rolls can be made 4 hours ahead and chilled, covered with dampened paper towels and then with plastic wrap. Bring to room temperature before serving.

http://lilyng2000.blogspot.sg/2008/09/summer-rolls.html

Vietnamese Peanut Hoisin Dipping Sauce

1/2 cup water
4 Tbsp. creamy peanut butter, I used Jif reduced fat
4 Tbsp. Hoisin sauce
2 Tbsp. sugar

http://belachan2.blogspot.sg/2009/03/vietnamese-summer-rolls-and-best-peanut.html

Avocado Shake

	« Thread Started on Aug 24, 2008, 3:00pm »
wahcow and jencooks, here is the recipe for my avocado shake. This version is thicker. Family favourite. Make this at least twice a month. Blend in blender: 1) 6 avocadoes 2) 600ml of fresh milk (can be more or less) 3) 1 tray of ice (more if you want thinner shake) 4) 1 tablespoon of condensed milk 5) 1 tablespoon of milo powder or 2 cubes of chocolate or some hershe's choc syrup 6) 1 and 1/3 teaspoon of Nescafe Gold (this is the secret ingredient. Makes a huge difference) 7) Gula Melaka syrup (add until sweet enough for you) To make the gula melaka syrup, you just need to boil the blocks in some water, and strain the bits of coconut to get the syrup. Can usually keep for 2-3 weeks if left at room temperature. Keep in fridge can last longer but becomes glooey. Tada! Enjoy

Prunes and Walnut Cake

Recipe

Ingredients
150g butter
150g sugar
1/4tsp salt
3 egg
1/4tsp vanilla essence
330g cake flour
4tsp baking powder
3tbsp honey
6tbsp milk
90g prunes (cut into small pieces)
45g walnut (chopped)

Steps:
1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg, honey and vanilla essence until well combined.(If batter curdle add in some flour.)
5. Fold in flour and milk alternately until well combined.
6. Lastly fold in the prunes and walnut.
7. Pour batter into a lined and greased 8" square tin.
8. Bake for 45-50mins, if skewer comes out clean when inserted into cake then it done.
9. Remove cake from tin and cool on a wire rack.

http://happyflour.blogspot.sg/2009/04/prunes-and-walnut-cake.html

Honey Citron Tea Jelly

Recipe

Boiled 190g of water with 1tsp of agar-agar powder and 2 1/2 tbsp of Honey Citron Tea syrup.

Pour mixture into 6 moulds and drop each with an orange flavour egg yolk jelly. Chill and serve.

http://happyflour.blogspot.sg/2008/08/honey-citron-tea-jelly.html

Baked Pumpkin Kueh

Recipe

Ingredients
500g pumpkin (cut into small pieces)
300g water
160g cake flour/plain flour (sifted)
120g sugar
175g coconut milk
1/4tsp salt
2 eggs (beaten)

Steps:
1. Preheat oven to 175C.
2. Lined and grease a 7inches square tin with butter and set aside.
3. Cook pumpkin in water until soft.
4. Remove pumpkin, mash it and set aside to cool.
5. With a hand whisk, mix flour, sugar, salt, coconut milk and mashed pumpkin together until smooth.
6. Add in the eggs and mix until well combined.
7. Pour batter in the greased tin and bake for 35 to 40mins.
8. Remove kueh and cool on a wire rack.

http://happyflour.blogspot.sg/search/label/kueh?updated-max=2009-02-11T13:54:00%2B08:00&max-results=20&start=20&by-date=false

Ondeh Ondeh

Recipe

Ingredients
300g steamed sweet potato (mashed)
100g glutinous rice flour
80g tapioca flour
40g sugar
50g water

100g gula melaka (chopped)
30g sugar

1 grated coconut
pinch of salt

Steps:
1. Mix gula melaka and sugar together and set aside.
2. Mix grated coconut and salt together, steamed for 10mins and set aside.
3. Mix glutinous rice flour, tapioca flour and sugar together.
4. Knead the sweet potato and water into the flour mixture until it form a soft dough. (Add some water at a time. You may need more or less water as it depend on the moisture of sweet potato.)
5. Grab some dough and roll it into a ball.
6. With your thumb, make a hollow in the dough.
7. Spoon some gula melaka into the hollow and seal opening.
8. Shape it into balls and place it on a tray.
9. Cook the glutinous balls in boiling hot water until it start floating on the water.
10.Stir and cook for another 2mins.
11.Scoop out the glutinous balls and drain away the water.
12.Roll them on the grated coconut and serve

http://happyflour.blogspot.sg/search/label/kueh

Kuih Kosui

Recipe

Ingredients
100g palm sugar(gula melaka)
45g brown sugar
2pcs pandan leaves
500ml water (If you prefer a firmer texture, reduce the water to 480ml.)

110g rice flour
90ml water
30g tapioca flour
1/2tsp alkaline water

1/2 grated white coconut
1/2tsp salt

Steps:
1. Mix grated white coconut with salt and steam for 10mins.
2. Set aside to cool.
3. Boil water, palm sugar, brown sugar and pandan leaves together until sugar dissolved.
4. Strain syrup and leave it aside to cool.
5. Add water into the rice flour and mix well.
6. Add in tapioca flour and alkaline water and mix well.
7. Slowly add in the cooled syrup and mix well.
8. Strain the batter.
9. Pour batter into preheated moulds until 80% full.
10.Steam kuehs in a preheated steamer for 35mins.
11.Leave it aside to cool.
12.Remove kueh from mould and coat it with grated coconut.

http://happyflour.blogspot.sg/2010/04/kuih-kosui_05.html

Strawberry Soda Cocktail Jelly

Recipe

Ingredients
Strawberry jelly layer:
2pkts 'Tortally' strawberry flavour jelly crystals
2tsp gelatine powder
500ml boiling water
300ml cold water

Soda jelly layer:
2cans 'F&N' Ice-cream soda (room temperature)
250ml water
90g sugar
50g gelatine powder
1tsp agar-agar powder

4-5 strawberry (diced)

Steps:
Strawberry jelly layer:
1. Mix jelly crystals with gelatine powder together.
2. Pour in boiling water and stir till jelly crystals and gelatine powder is totally dissolved.
3. Add in cold water and stir.
4. Fill 1/3 of the mould with the jelly syrup.
5. Chill in the fridge till set.

Soda jelly layer:
1. Mix gelatine powder, agar-agar powder and sugar together.
2. Add in water and mix well.
3. Boil till mixture dissolved.
4. Pour soda into gelatine syrup and mix well.
5. Set it aside for a while for the gases foam to subside or spoon away the gases foam.
6. Bring out strawberry jelly mould and fill in the soda jelly syrup.
7. Scatter the diced strawberry into the jelly.
8. Return it to the fridge and let it set.

http://happyflour.blogspot.sg/2011/06/strawberry-soda-cocktail-jelly.html

Stir-fry Ground Chicken with Thai (Holy) Basil

The recipe:

Ingredients

500g ground chicken
9 cloves garlic, finely chopped
4T dark soy sauce
2T oyster sauce
5T fish sauce
1 1/2C fresh Thai basil
2 chilli padi, chopped (optional)

salt & pepper to taste

oil for stir frying

Method:1. Heat a wok until the oil is hot, then stir in the garlic
2. Add ground chicken and stir till meat is thoroughly cooked
3. Add soya sauce, oyster sauce keep stirring till the sauce blends into the chicken
4. Then add fish sauce, salt & pepper to taste. Stir and mix well
5. Add basil leaves and continue stirring, you should smell the basil by now

6. Throw in the chilli and stir for a 1 minute and serve it with steamed rice

http://quickneasytreats.blogspot.sg/2011/02/stir-fry-ground-chicken-with-thai-holy.html

Crispy Lotus Root With Salted Egg Yolk

Cut the lotus root as thin as you can go, boil them in vinegar water for 5 mins

take out and drain dry or wipe with paper towel.

put them in a plastic bag of potato starch and shake them

till all the lotus slices are coated with the potato starch

deep fry them in batches in hot oil till brown and crispy

place the crispy slices on paper towel to take off

excess oil

ingredients :- cooked salted yolks, chilli, garlic, butter and curry leaves

saute all the ingredients in non stick pan till aromatic

Add in the crispy slices and stir fry till the slices are coated with the

sauted aromatic ingredients.....

Crispy Lotus Root With Salted Egg Yolk - ( adapted from Flavours Magazine -May-June 2011)

Ingredients:-

lotus root chips

500 ml water
4 tbsps rice vinegar * I used distilled white vinegar
400gm lotus root, peeled and thinly sliced * I used the China lotus root
tapioca flour to dust * I used potato starch
vegetable oil for frying * I used grapeseed oil
40 g butter * I used 20 g
2 cloves garlic, chopped * I used 5 cloves :)
10 bird eye chillies, chopped
15 g curry leaves, cleaned
4 salted egg yolks, steamed for 7 mins and mashed while hot
1 tsp sugar
1/4 tsp fine sea salt

To prepare lotus root chips:-
Bring water and vinegar to boil and blanch the lotus root slices in the solutions for 5 mins; drain and pat dry with kitchen towels. Coat the lotus root with tapioca flour ( potato starch ), shaking off excess, and deep fry in hot oil until golden brown.

To finish:
Heat wok over medium heat and add oil and butter. Fry garlic, chillies and curry leaves until fragrant, then mix in salted egg yolks, sugar and salt. Add the lotus root chips and toss to coat it in the mixture.

http://www.elinluv.com/2011/05/crispy-lotus-root-with-salted-egg-yolk.html

Japanese Sesame Dressing

Ingredients:-

2 Tbsp. white sesame seeds - toasted and pestle press

3 Tbsp white sesame paste – Japanese brand

2 Tbsp. Japanese mayonnaise

2 -3 Tbsp. red wine vinegar - depends on one's taste

1/4 tsp. sugar

½ tsp. mirin

A pinch of salt * optional

Method:

Toast the white sesame seeds in a frying pan till lightly brown and popping in the pan , removed from pan and while still hot, press with a pestle until oil exudes out.

Combine all the ingredients together and whisk until well blended.

http://www.elinluv.com/2012/03/japanese-sesame-dressing.html

Sunday 30 December 2012

Rolled Oats and Chocolate Chip Cookies

You need :
120g plain flour
1/2 tsp baking powder
1/8 tsp salt
65g butter
100g light brown sugar
50g caster sugar
1 egg
1 tsp vanilla essence
70g rolled oats
1 cup chocolate chips

To do :
1. Combine butter, brown sugar and caster sugar and beat until smooth. (I use a handheld mixer).
2. Add the eggs and vanilla essence and beat on low speed until well blended.
3. Fold in dry ingredients until well incorporated.
4. Add in rolled oats and chocolate chips and mix well.
5. Drop the dough by heap tbsp onto prepared baking sheets, spacing them apart. The cookies will spread during baking.
6. Bake the cookies until they’re evenly light brown and tops feel firm when lightly touched for 15-20 mins at 180 degrees.
7. Let the cookies cool on the baking sheet for 5 mins before transfering to wire rack to cool completely. (The cookies will fall apart if you immediately remove the cookie from the baking sheet).
8. Store in air-tight container at room temperature for up to 3 days.

Recipe adapted from Williams-Sonoma : Essentials of Baking

http://esjoie.wordpress.com/page/49/

Beijing cabbage with button mushrooms & carrots

Ingredients:
Half a head of Beijing cabbage, shredded.
6-8 pieces of canned button mushrooms, halved.
Half a carrot, sliced.
3 cloves of garlic, chopped.
2 slices of ginger, julined.
1/4 tsp salt
1 tsp sugar
2 tsps oyster sauce
1/4 cup water
1 tbsp chinese wine
fried onions and onion oil

Method:
Heat up 3 tbsps of oil and fry garlic, ginger and carrots till fragrant.

Add in the cabbage and mushrooms and mix well.

Add in water and let cabbage simmer for about two minutes, covered.

Remove cover and add in the salt, sugar, pepper, oyster sauce and chinese wine.

Stir well and scoop cabbage up.

Garnish cabbage with fried onions and a tsp of onion oil.

http://cookbakelegacy.blogspot.sg/2007/01/beijing-cabbage-with-button-mushrooms.html

Banana Crumb Muffin

Banana Crumb Muffin

Ingredients: (yield 12 standard size muffins)
(A)
190g plain flour
1 tsp baking soda
1 tso baking powder
½ tsp salt
(B)
3 bananas, mashed (I used 5 medium size bananas)
150g white sugar (I used 100g)
1 egg, lightly beaten
75g butter, melted

Crumb Topping
75g brown sugar (I used 50g)
15g plain flour
1/8 tsp ground cinnamon (I think can use more)
15g butter

Method:
1) Preheat oven to 190C. Line 12-hole muffin tray with paper liners.
2) In a large bowl, mix (A) together. In another bowl, combine (B) and mix well.
3) Stir (B) into (A) just until moistened. Spoon batter into prepared muffin cups.
4) For the crumb topping, mix sugar, flour and ground cinnamon in a small bowl, Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
5) Bake in preheated oven for about 18-20 mins until a toothpick inserted into center and comes out clean.

Note:
1) Suggest preparing the topping first and keep refrigerated before using.
2) You can use other crumb-topping recipe such this one, which I prefer.

Crumbles
20g cold butter (cut into small cubes)
60g brown sugar
60g plain flour
½ tsp cinnamon powder
1 tbsp water

For the crumbles - mix sugar, flour, cinnamon powder in a mixing bowl. With fingertips, rub in cold butter and slowly add in water until the mixture becomes crumbly. Set aside (keep in fridge if prepare in advance).

http://angelcookbakelove.blogspot.sg/2012/05/5-star-banana-crumb-muffin.html

Easy Cabbage & Ham Egg Pancake (Step-by-Step Photos)

Ingredients:
3 frozen prata (I used Fairprice house brand which is smaller and thinner)
¼ - 1/3 cabbage (cut into strips)
2pcs ham (cut into strips)(I used black pepper chicken ham)
1 egg
1 tbsp light soy sauce
Pinch of pepper
Little oil/butter/margarine for frying

Method:
Mix all ingredients (except frozen prata) and set aside. The mixture should be quite “dry”, add more cabbage if you still can see the beaten egg.