No-Bake Cheesecake

No-Bake Cheesecake (Printable recipe)
By Christine's Recipes
Prep time: 5 mins
Cook time: 15 mins + 5 hrs for chilling
Yield: one 17.5cm loose-based square tin

Ingredients:

• 110 gm digestive biscuits
• 70 gm butter, melted
• 250 gm cream cheese block
• 50 gm caster sugar
• 1/2 tsp vanilla extract
• 1/2 tsp lemon juice
• 200 ml whipping cream
• fresh mango slices, for garnish

Method:

1. Put the digestive biscuits in a sealed plastic bag. Crush to crumbs with a rolling pin. Transfer the crumbs to a bowl. Pour over the melted butter. Combine well. Place them into the tin and press firmly with the bottom of a cup to create an even layer. You might need a spoon or spatula to help when pressing for the 4 corners of the tin.
2. In a large mixing bowl, beat the cream cheese, sugar, lemon juice and vanilla extract with an electric mixer until smooth.
3. Use another mixing bowl, beat the whipping cream until fluffy and smooth. Stir into the cream cheese mixture and combine well.
4. Spoon the mixture onto the biscuit base. Use a spatula to level the surface. You might like to smooth the top of the cheesecake with the back of a spoon damped with water. Chill in freezer for at least 5 hours, or until completely set. Transfer it into fridge for about 2 hours before serving. Slice into pieces and garnish with fresh mango slices, or any fruits in season.

 

Notes：

• You can use either unsalted or regular butter.
• To get a very smooth surface of your cheesecake, try to use a damped spoon for the final touch, as the cream cheese mixture tends to stick to the spatula.

Read more: http://en.christinesrecipes.com/2013/01/no-bake-cheesecake.html#ixzz2KDuZyNRH

Miso Butter Shrimp

Miso Butter Shrimp Recipe

Servings: 4Prep Time: 10 minutes Cook Time: 5 minutes

Serves 4 as main dish (over rice) or appetizer for 6

Ingredients:

2 tablespoons butter, melted3 teaspoons miso paste (or 1 1/2 tablespoons Miso & Easy)1 tablespoon mirin2 tablespoons sake1 pound raw shrimp, shelled

Directions:

In a large bowl, whisk together the butter, miso, mirin and sake until dissolved. Add in the shrimp and marinate for 10 minutes.

Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for 2 minutes or until cooked through.

Cooking on stove: Heat your grill pan over high heat. Add the shrimp and grill each side for 1 1/2 minutes or until cooked through.

Cooking in oven: Turn your oven to Broil and move the rack to 8" below heating element. Use parchment paper or tin foil on the bottom of baking sheet. Add the shrimp. Broil for 2 minutes each side or until cooked through.
 

 http://steamykitchen.com/23695-miso-butter-shrimp-recipe.html




 

Hae Mee, Prawn Noodle, or Penang Hokkien Noodle

 

Hae Mee, Prawn Noodle, or Penang Hokkien Noodle

Ingredients

Soup Base
20 grams Dried Chilies. cut into smaller pieces, soaked with boiling water, and drained well
6 (about 120 grams) Shallots, peeled and chopped
2 Cloves Garlic, peeled
1 tsp Roasted Belachan (shrimp paste)
4 Tbsp of Peanut Oil
500g Prawns Head and Shells
1.2 kg Chicken Legs and Carcass, blanched and drained
40 to 50 grams Rock Sugar
12 Cups of Water
Sea Salt to taste

Topping
400g Peeled Prawns
2 tsp Chili Powder
300 grams Blanched Water Spinach
250 grams Blanched Bean Sprouts
6 Hard-Boiled Eggs
Fried Shallots
300 grams Cooked Rice Vermicelli (Bee Hoon)

Sambal
16 Dried Chilies, cut into smaller pieces, soaked with boiling water, and drained well
4 Fresh Red Chilies, chopped
3 (60 grams) Shallots, peeled and chopped
½ tsp Roasted Belachan
3 Tbsp Peanut Oil
¼ tsp Sea Salt
2 tsp Sugar

Method:

For the soup base: Blend the chilies, shallots, garlic and belachan (shrimp paste).

Heat a stockpot, with about 3 Tbsp of the oil. Stir in the chili paste, and stir-fry on moderate heat until fragrant. Then mix in the prawn head and shells and turn up the heat to high. Once the prawn head and shells are coated with the chili paste, add in the chicken legs, carcass, and rock sugar. Continue to stir for another 5 minutes. Add the water and bring it to a boil. Lower the heat and simmer for about 45 minutes to an hour.

While, the prawn soup base is simmering, blend together the chilies, shallots, and belachan. Then heat up a small pan, add the peanut oil and cook the sambal until fragrant, season with sea salt and sugar.

In another pan over moderate heat, add about 1 tablespoon of oil, prawns and chili powder. Stir-fry briefly until the prawns are cooked.

When you have prepare the rest of the ingredients. Strain the soup base into a clean pot. Bring it to a boil again, season with sea salt and sugar, if necessary.

To serve the Hae Mee: Place a portion of rice vermicelli, water spinach, bean sprouts, prawns and egg in a bowl. Ladle the hot stock and sprinkle with deep fried shallots and served immediately.

 

http://www.seasaltwithfood.com/2013/02/hae-mee-prawn-noodle-or-penang-hokkien.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Seasaltwithfood+%28Seasaltwithfood%29

 

 

 

Sesame Beef Bowls

 Ingredients

• 250 grams (9 ounces) tender cut of beef thinly sliced
• 1 tablespoon Shaoxing Wine (or dry sherry)
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1 teaspoon potato starch
• 2 tablespoons water
• 1 1/2 tablespoons soy sauce
• 2 teaspoons sugar
• 1 tablespoon sesame seeds
• 2 teaspoons sesame oil

Directions

1. In a bowl, combine the beef, Shaoxing, ginger and garlic and thoroughly mix together. Add the potato starch and mix to combine.
2. In a separate small bowl, combine the water, soy sauce and sugar and stir to combine.
3. Add the sesame seeds to a sauté pan and heat over medium high heat. Toast the sesame seeds until they are golden brown, swirling them around the pan constantly to ensure they brown evenly.
4. Once the sesame seeds are well toasted, transfer them to a plate and add the sesame oil to the pan along with the beef.
5. Stir-fry the beef until there are no red bits left, and then add the soy sauce mixture. Bring this mixture to a boil, stirring constantly until it’s turned into a thick sauce that coats the meat.
6. Add the toasted sesame seeds, and then serve the beef over steamed Asian greens on rice.

Yield: 2 servings

 

 

http://www.pbs.org/food/fresh-tastes/sesame-beef-bowl/

 

 

 

Beef Rendang

First a spice paste is fried to bring out the flavors, then the meat is braised with the spice paste and coconut milk, then after nearly all the liquid has evaporated, the remaining sauce is caramelized by frying it in the oil that the meat released during braising. This creates an extremely flavorful coating on the outside of the beef, which eventually absorbs back into the meat, making Rendang improve in flavor over time.

For those of us who aren’t lucky enough to be able to head down to a local shop and pick up fresh coconut milk (or lack the patience to grate the coconut and extract it ourselves), I’ve found a good alternative that beats the canned stuff. It’s a coconut powder created by spray drying fresh coconut milk, a process that rapidly removes the liquid preserving the flavor profile of fresh coconut milk. It’s sold in 50 gram packets by a company called Kara and makes about 1 cup of coconut milk per pack.

Beef Rendang

By marc Published: January 22, 2012

• Yield: 4-6 Servings

An Indonesian dish made by simmering beef for hours in coconut milk and spices until the liquid has evaporated. It's then fried in the oil the meat releases, caramelizing what's left of the sauce around each piece of meat.

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground coriander seed
• 1/4 teaspoon ground turmeric
• 1 inch ginger roughly chopped
• 4 large cloves garlic roughly chopped
• 4 large shallots roughly chopped (about 7 ounces)
• chili pepper flakes to taste (I used about 3 tablespoons)
• 2 tablespoons vegetable oil
• 2 pounds beef shanks or shortribs cut into large cubes
• 2 stalks lemongrass white part only, smashed
• 4 kaffir lime leaves
• 1 inch galangal sliced into coins
• 2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk
• 1 tablespoon palm sugar brown sugar can be substituted

Instructions

1. Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times.
2. Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
   
3. Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
4. Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.
5. Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying the sauce and concentrating the flavors.
6. The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen. Serve the beef rendang with steamed rice.

http://norecipes.com/blog/beef-rendang-recipe/


 

Black Pepper Beef *

 Ingredients

• 2 teaspoons whole black peppercorns
• 500 g (18 ounces) beef filet or other tender cut, cut into 1/2" cubes
• 2 tablespoons oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons potato starch
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 1/2 tablespoons vegetable oil
• 2 cloves of garlic, thinly sliced
• 1 small green bell pepper, cut into 1/2" squares
• 1 onion, cut into 1/2" squares

Directions

1. Put the peppercorns in a mortar and use a pestle to crush the pepper into large pieces. You don't want any whole peppercorns, but it should be very coarse.
2. Put the beef into a bowl and add 3/4 of the black pepper in with it along with the oyster sauce, Shaoxing, potato starch, soy sauce and sesame oil. Mix thoroughly and let this marinate for at least 15 minutes.
3. Heat a wok or cast iron skillet over high heat until hot. Add the oil, and then immediately add the beef, leaving any marinade in the bowl for later. Fry one side until browned, and then use a hard spatula to stir-fry until the outside of the beef is cooked and browned. Add the garlic, bell peppers, and onions, and continue stir-frying. Add the remaining marinade and stir-fry until the onions are cooked.
4. Transfer immediately to a plate and garnish with the remaining black pepper.

Yield: 4 servings

 

 

http://www.pbs.org/food/fresh-tastes/black-pepper-beef/

 

 

 

Oatmeal Fried Bananas

By marc Published: December 2, 2012

• Yield: 8 small bananas (4 Servings)
• Prep: 10 mins
• Cook: 5 mins
• Ready In: 15 mins

Bananas coated in rolled oats and fried until the outside is crispy and the inside smooth and creamy. Drizzled with a little honey it makes for a divine dessert.

Ingredients

• 1 bunch lady finger bananas peeled
• 1/4 cup flour
• 1/4 cup rolled oats
• 1 egg beaten
• 1 tablespoon honey
• vegetable oil for frying

Instructions

1. Add 1" of oil into a pot and heat over medium heat until it reaches 340 degrees F (170C). Prepare a paper towel lined wire rack.
2. Meanwhile prepare 3 bowls with the flour, egg, and oatmeal.
   
3. Dust the bananas in flour, them dip them in the egg to coat.
   
4. Roll the bananas in the oatmeal until they're well covered with oats.
   
5. When the oil reaches 340 degrees F, fry the bananas until the oats are golden brown, then transfer to the paper towel lined rack to drain.
   
6. Plate the bananas and drizzle with honey. Serve with a scoop of ice cream.

http://norecipes.com/blog/fried-bananas-recipe/

Mentaiko Pasta

Mentaiko Pasta – Easiest yummy gourmet pasta 明太子パスタ

Mentaiko Pasta Recipe

• Serves: 1
• Prep: 10 mins
• Cook: 15 mins

Easiest pasta ever, and I mean really easy - the sauce is non-cooking and can be prepared in minutes.

Ingredients

• 60 grams mentaiko sacs aka spicy pollock roe (明太子)
• 30 grams butter melted
• 2 tsp sake
• 1/2 tsp Japanese shoyu or light soy sauce
• 2 tbsp Japanese mayonnaise
• 1 serving favourite pasta (I am using 70g spaghetti)
• shredded nori (roasted seaweed) for topping
• sea salt

Instructions

1. Make a slit on each mentaiko sac and scrap out the roe with a spoon. Discard the membrane. Set aside 1 tsp of roe for garnishing.
2. Add the remaining roe along with mayonnaise, sake, shoyu and butter in a small bowl bowl; Stir well to combine.
3. Cook pasta in salted water according to the timing indicated on the package instructions. Drain pasta and reserve a small cup of pasta water.
4. Add the mentaiko sauce prepared in step 2 to the drained pasta while it is still hot. Toss until well-mixed. If the pasta is too dry, add a bit of reserved pasta water to help bind the ingredients. Season to taste with salt if needed.
5. Dish the pasta to a serving plate and top with shredded nori and roe.

http://www.noobcook.com/mentaiko-pasta/

Mentaiko Pasta (Cod Roe Pasta) *

 

 

 

Mentaiko Pasta

By marc Published: February 5, 2012

• Yield: 4-6 Servings
• Prep: 5 mins

• Cook: 10 mins
• Ready In: 15 mins

A simple Japanese-style pasta sauced with olive oil and spicy cod roe. This version is creamy and briny and can be prepared in minutes.

Ingredients

• 1/2 cup karashi mentaiko spicy code roe
• 1/4 cup olive oil mild flavor, not spicy or green
• 1/4 teaspoon black pepper
• 16 ounces dried spaghetti or other pasta boiled according to package directions
• 2 tablespoons unsalted butter cut into a couple slices
• 6 leaves green shiso rolled then sliced thin
• 1/4 sheet nori cut into thin strips with scissors

Instructions

1. If you get your mentaiko (a.k.a. spicy cod or pollack roe) in a jar you can just measure it out into a bowl. Otherwise cut each roe sac in half and squeeze out the roe from each half, discarding the membrane.
2. Add the olive oil and black pepper and stir to combine. Meanwhile boil a large pot of well salted water and cook the pasta according to the package directions.
3. When the pasta is done, drain thoroughly and add to the bowl with the mentaiko sauce. Add the butter and toss until the butter is melted and you have an even coating of sauce on each strand of pasta. Serve immediately, garnished with shiso and nori.

 http://norecipes.com/blog/mentaiko-pasta-recipe/

 

Cold Tobiko Pasta

Cold Tobiko Pasta
Adapted from Extra Virgin Chef, and Just One Cookbook
Serves 2

• 100g angel hair pasta
• 30g tobiko
• 1 1/2 tbspn Japanese mayo
• 1 tsp sesame oil
• 1 tsp olive oil
• 1 tsp chinese cooking wine or sake
• Rock/sea salt and freshly grounded black pepper
• Lots of shredded nori

1. Put some water to boil and cook the pasta until al-dente. Drain and rinse pasta under cold running water.

2. Pour the cooled pasta into a deep bowl and add in all the seasonings and tobiko (except nori). Toss everything to mix well. Add extra olive oil if the pasta is too dry. Adjust the taste with salt and black pepper.

3. Cover and chill in the fridge for at least half hour. Put some serving plates into the fridge to chill as well.

4. Once chilled, serve the pasta on those chilled plates and top with extra tobiko and shredded nori for an extra umami richness.

From left : Kewpie japanese mayo, Golden Dragon gourmet chinese cooking wine, Basso extra virgin olive oil, Ghee Hiang sesame oil, Himalaya rock salt and black pepper

And finally the unplated version...

Time to dig in!



http://thefussfreechef.blogspot.sg/2012/10/cold-tobiko-pasta.html

Black Sticky Rice Pudding

Black Sticky Rice Pudding with Red Adzuki Beans and Coconut Cream

 

Black Sticky Rice Pudding, with Red Adzuki Beans and Coconut Creamserves 6 to 8

 

Ingredients

1 cup uncooked black glutinous "sticky" rice

1/2 cup red adzuki beans

2/3 cup unrefined palm sugar "gula melaka", or to taste

10 cups water, more or less as desired

thick coconut milk, to serve

Method

1. Soak rice and red beans overnight in cold water.

2. The next day, drain, and replace with 10 cups of fresh water, and bring to a boil over high heat.

3. Let simmer for about an hour or more, or till the rice and beans split and are cooked till soft. Stir once in a while so the grains don't settle at the bottom and and burn, and top up water as needed, though at the end, the water in the pot will be mostly gone and the rice will be pretty much like porridge. I like it less thick and sticky so I add more water than normal.

4. Stir in the chopped up palm sugar till dissolved, then remove from heat.

5. Scoop into bowls and serve warm with a generous spoon of thick coconut milk over. For summer/tropical weather: Refrigerate leftovers, and then serve with a scoop of coconut or vanilla ice cream as a cold dessert.

 

 

http://mummyicancook.blogspot.sg/2012/02/black-sticky-rice-pudding.html

 

 

 

Ginger and Sesame Oil Chicken

 

Ginger and Sesame Oil Chicken

recipe adapted from Shu Han's mom

Ingredients:

3 chicken legs, cut into thighs and drumsticks (you can use whichever parts you like, but they should be bone-in)

1 tablespoon fresh ginger, I peeled and minced about 2" worth using a microplane grater

3 tablespoons toasted sesame oil

3 tablespoons soy sauce

1 teaspoon sugar

1 teaspoon freshly ground pepper

1/2 cup water
1 tablespoon rice wine

1 tablespoon olive oil

 

Method:

In a small bowl, whisk together the sesame oil, soy sauce, ginger, sugar, pepper, and water. Pour this over the chicken in a large ziploc bag or airtight container. Marinate 1-2 hours.

In a large skillet over medium high heat, warm the olive oil and then add the chicken pieces (save the marinade). Brown them slightly, about 1-2 minutes on each side.Then add the rice wine, followed by the reserved marinade and cook for a few minutes.

Cover with the lid and simmer on low heat for 30 minutes. Remove the chicken to a plate and tent with foil to keep warm. Increase the heat under the marinade left in the pan to about medium high, let it simmer until reduced by about half. Pour the sauce over the chicken before serving. Enjoy!

 

 

http://barefeetinthekitchen.blogspot.sg/2012/01/ginger-and-sesame-oil-chicken.html

 

 

 

 

Nutella Yoghurt Cake

 

 

 

I baked half recipe using 18cm loaf pan - greased and floured, recipe below

What you need:

113g cake flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

43g butter, soften at room temperature

1 1/2 tbsp Nutella spread (I used 2tbsp)

75g sugar (I used 60g)

1 egg, lightly beaten

1/2 tsp vanilla essence (I used chocolate emulco)

1/2 cup plain, non-fat yogurt

Method:

1. Preheat oven at 180 degC
2. Sift together cake flour, baking powder, baking soda and salt. Set aside
3. Mix together yoghurt and vanilla essence
4. Beat butter and nutella for 1 min. Gradually add in sugar and beat on high speed for about 3 mins
5. Add in the eggs slowly, beat constantly for about 2 mins
6. On low speed, beat in 1/3 of the flour mixture. On medium-high speed, beat in 1/2 of the yoghurt mixture. On low speed, beat in half of the remaining flour mixture. On high speed, beat in the remaining yoghurt mixture. On low speed, beat in the rest of the flour mixture
7. Pour batter into into the pan, level it
8. Bake for about 30-35 minutes (half recipe) til skewer comes out clean
9. Let cool in pan for 10 mins and transfer to cooling rack

http://iloveicookibake.blogspot.sg/

Seafood Risotto

 

Ingredients

This recipe serves 4.

2 cups Carnaroli rice
8-12 prawns (shelled and keep the heads aside)
8 scallops
2 big squid (sliced into rings)
800g chicken broth (Dilute with 0.5l water)
1 carrot (sliced)
2 tomatoes (chopped and divide in 2 portions)
1 onion (chopped and divide into 2 portions)
4 cloves garlic (2 sliced and 2 mashed)
2 teaspoons dried mixed herb
Dry white wine (Chardonnay)
60g butter
Olive oil
Salt and Pepper

Directions

Boil the chicken broth with prawn heads, carrot, 1 portion each of the chopped tomatoes and onion and the mashed garlic. Put stock aside.

Season the scallops with salt and pepper.

In a cast iron pan or a heavy bottom saute pan, heat the pan until very hot. Add plenty of oil in the pan and add the scallops.

Do not touch the scallops until a nice brown crust has formed. Once a nice crust has developed, flip it over and add a tablespoon of butter. Tilt the pan a littler and splash the scallops with the hot butter oil. Cook for another minute and remove it from the pan.

Place the scallops on a piece of paper towel to drain off the excess oil. Put aside.

In the same pan, heat olive oil and saute garlic until before it browns. Add the remaining tomatoes and all the seafood. Saute the seafood for a minute. Add white wine and cook for another minute. Add salt, pepper and the mixed herbs. The seafood should just be 80% cooked at this stage. Transfer and put aside.

Heat up the pan again with butter and olive oil. Add remaining onion and sweat until before it turn brown. Add the Carnaroli rice and coat the rice with the butter and onion. Pour in the white wine and allows the rice to absorb the liquid.

Once the wine is fully absorbed by the rice, add the liquid from the stir-fried seafood to the pan. Add the stock in few stages (on average three), allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed.

When the rice is just tender but still firm to the bite (al dente), add the seafood and cook for another minute or until the seafood is cooked and the rice starchy and ready.

Spoon the rice to serving plate and arrange the prawn, squid and seared scallop on top. Garnish with fresh dill.

Use only fresh seafood and ingredient

Sear the scallop to golden brown

Cooking the seafood in a separate step prior to the rice

Sweat the chopped onion in butter

Coat the rice with butter and onion and end off with white wine

Stir continuously until the stock is almost completely absorbed

Return the seafood to the pan

 

Spoon the rice to serving plate and arrange the seafood on top. Garnish with fresh dill.


http://chefandsommelier.blogspot.sg/search/label/Recipe?updated-max=2012-08-27T13:50:00%2B08:00&max-results=20&start=20&by-date=false


 

Cornflake Crusted Tilapia

 

Cornflake Crusted Tilapia
Created by Jenn's Food Journey
- Serves 2 -

Ingredients:
2 Tilapia fillets
salt and pepper
2-3 teaspoons mayonnaise
3 Tablespoons Corn Flakes
1 Tablespoons Panko breadcrumbs
1 garlic clove, finely minced

For the sauce - (optional)
1 teaspoon honey
1 teaspoon Dijon mustard
3 Tablespoons mayonnaise
pinch of white pepper and salt

Directions:
Preheat oven to 400 degrees. Season the tilapia on both sides with salt and pepper and place in a baking dish that has been sprayed with non-stick cooking spray. Mix together the Corn Flakes, Panko and garlic. Evenly spread the mayo over the top of both fillets and top with the Corn Flakes mixture. Bake for 15-20 minutes or until the fish flakes easily with a fork. Remove from oven and allow to cool for 3 minutes before serving.

Meanwhile, in a small bowl, mix together all ingredients for the sauce until well combined. Serve with fish and enjoy!

 

 

 

http://jennsfoodjourney.blogspot.sg/2012/12/cornflake-crusted-tilapia.html

 

 

 

 

Baked Lemon Tilapia with Herb Butter

Baked Lemon Tilapia with Herb Butter
Created by Jenn's Food Journey
- Serves 2 -

Ingredients:
1 Lemon, sliced in half
2 Tilapia fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 Tablespoons unsalted butter, room temperature
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives

Directions:
Thinly slice one half of the lemon into 4 slices. Zest and juice the remaining half of lemon. In a small bowl, mix together the salt, pepper and paprika; set aside.

Meanwhile, in a small bowl, mix together the butter and remaining lemon juice. Stir in the chopped herbs and lemon zest. Season with a pinch of salt. Cover and refrigerate until ready to use.

Preheat oven to 400 degrees F. Spray a baking dish with non-stick spray and place the lemon slices on the bottom. Rinse fillets and pat dry with a paper towel. Place on top of the lemon slices. Drizzle half of the lemon juice and sprinkle the seasoning mix evenly over each piece of fish. Place in oven and bake for 15-18 minutes or until the fish flakes easily with a fork. Top with a dollop of butter and serve immediately. Enjoy1



http://jennsfoodjourney.blogspot.sg/

Roast Chicken with Garlic and Lemon

 

Step 4: Carefully pull the top chicken skin and slowly stuff the butter paste under the chicken skin.

Roast chicken with Garlic, Lemon and Thyme Recipe

• Serves: Cooks one whole chicken
• Prep: 15 mins
• Cook: 1 hr 10 mins

For those who have not roasted a chicken before, it is definitely easier than it looks. This roast chicken recipe is relatively fuss-free because the oven is doing 90% of the work.

In addition to the ingredients listed below, you need the following tools: grater or microplane, kitchen twine, wire rack, oven tray and pastry brush.

Ingredients

• 1 lemon
• 30 grams butter cubed
• 1 tbsp chopped parsley
• 1 whole chicken innards and neck removed
• 2-3 sprigs thyme for best results, submerge in hot water for 30 seconds
• 2-3 sprigs rosemary for best results, submerge in hot water for 30 seconds
• 15 garlic cloves slightly bruised
• 2 bay leaves
• 2 tbsp olive oil
• sea salt and freshly cracked black pepper to taste
• 1 tbsp garlic powder optional

Instructions

1. Grate some lemon zest from the lemon skin. Set aside the lemon.
2. In a small bowl, mix cubed butter, chopped parsley and lemon zest together to form a paste.
3. Place chicken on a flat chopping board, breast side up. For aesthetics, tuck the wings under the chicken and tie the thighs together using kitchen twine.
4. Carefully pull the top chicken skin (where the breast portion is – see photo above) and slowly stuff the paste made in step 2 under the chicken skin. Be careful not to tear the chicken skin while doing so.
5. Cut lemon in two and microwave for 40 seconds. Carefully use the tip of a small knife to prick all over the lemon. Squeeze the lemon juices into the cavity and put the whole lemon inside (technique learnt from Jamie Oliver’s recipe).
6. Besides the lemon, stuff the cavity with thyme, rosemary, garlic and bay leaves. If you have leftover herbs, sprinkle them around the pan or on the chicken.
7. Brush the chicken skin all over with olive oil using a pastry brush. Season chicken with salt, black pepper and garlic powder (if using).
8. Rest the chicken, breast side up, on a wire rack sitting on a bigger roasting tray to collect the chicken juices (see second photo above). Bake chicken in preheated oven at 200°C (400°F) for about 40 minutes. Take the tray out of the oven and brush the chicken with the juices that are collected in the drip pan. If there are not enough juices, use olive oil.
9. Return tray to oven and bake for another 30 minutes, increasing the oven heat to 220°C during the last 10 minutes. The roasting time may differ with your oven, but basically you should roast until the chicken is nicely golden brown.

 http://www.noobcook.com/roast-chicken-garlic-lemon/


 

Coca-Cola Chicken Wings Recipe *

Coca-Cola Chicken Wings Recipe

• Serves: 2
• Prep: 10 mins
• Cook: 20 mins

In this classic Chinese recipe, Coke is used as the base of the simmering sauce, and it helps to tenderise and cameralise the chicken. The result is delicious, finger-licking good chicken wings with a sweet & sticky glaze.

Ingredients

• 8 (about 320grams) mid joint chicken wings
• 1 tbsp cooking oil
• 200 ml regular Coca-Cola (do not use diet or flavoured Coke)
• 200 ml water
• 1 tsp light soy sauce
• 1-2 tsp dark soy sauce
• 1 tsp sesame oil

Instructions

1. Marinade the chicken wings in light soy sauce, dark soy sauce and sesame oil for 15 minutes.
2. Heat oil in wok or saucepan and brown chicken on both sides.
3. Add Coca-Cola, water and leftover marinade sauce. Simmer for 15-20 minutes until the sauce is reduced to a thick & sticky syrup, turning once halfway.

http://www.noobcook.com/coca-cola-chicken-wings/

Crispy Crab Sticks

 

Crispy Crab Sticks Recipe

• Serves: fills roughly 1-2 CNY cookie bottles (depending on the size of your bottle)
• Prep: 15 mins
• Cook: 15 mins

These crispy crab sticks are easy to make and keeps for up to one week in an air-tight container. The preparation time indicated above is not inclusive of the air drying time ( 3-5 hours).

Ingredients

• 500 grams imitation crab sticks
• 200 ml cooking oil for deep-frying

Instructions

1. Gently peel and unroll the crab sticks, then separate to roughly 1 cm width.
2. Arrange the crab sticks one layer on plates and allow to air or fan dry for several hours, until they are dried and slightly curled.
3. Heat oil in wok. Test the temperature of the oil by dropping a piece of crab stick in it. The crab stick should sizzle, float upwards and flatten out instantly. Deep fry in small batches until lightly golden. Drain excess oil on paper towels and store in an air-tight container.

http://www.noobcook.com/crispy-crab-sticks/2/


 

King Oyster Mushrooms with Meat Sauce肉酱杏鲍菇

King Oyster Mushrooms with Meat Sauce Recipe

I used,
400gm king oyster mushrooms, rinsed, and cut into shoestrings (Like McD Fries)
80gm pork loin or chicken breast, cut into matchsticks (so that when you take the mushroom, you won’t miss the meat, if use minced meat, chances are, the meat will drop off from the mushrooms)
2 shallots, thinly sliced
1 clove garlic, finely chopped
2 Tbsp cooking oil
2 Tbsp light soy sauce
1 Tbsp oyster sauce
3/4 tsp sugar
Pinch of salt and some pepper

1. Steam mushrooms on high heat for 8 minutes, or until wilted. Leave to cool down.
2. Remove juices and try to squeeze out water from the mushrooms. Retain all the juice.
3. Heat a wok, and put in cooking oil. Fry shallots until very slightly golden and put in garlic.
4. When garlic is fragrant, put in pork/chicken. And cook until it turns opaque.
5. Put in seasonings and cook until it sort of dries up and you can see the oil.
6. Put in retained mushroom juice and bring to a boil. (The mushroom juice tends to thicken a bit)
7. Put in mushrooms and cook it for 1 minute to let the flavor absorb into the mushroom. (If you prefer some gravy, let the mushroom absorb the flavor first, then only put in extra water or some cornstarch mixture)
8. Dish up and serve.