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/

 

 

 

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/

 

 

 

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/

 

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/


 

Almond Rocher *

Almond Rocher


 
Source: Academy of Pastry Arts Malaysia
Makes: 60pcs

300gm slivered almonds
100gm rice crispies
100gm egg white
100gm icing sugar
300gm dark chocolate

1. Preheat oven to 150(fan)/170C. Line a large baking tray with baking paper
2. Mix almonds with rice bubbles, set aside.
3. Mix sugar with egg white. Pour in the almonds and rice bubble and toss to combine.
4. Pour this mixture onto tray and bake for 15 minutes.
5. Remove from oven and gently stir it and bake again for another 10 minutes. Repeat this step. (total baking time : 15+10+10). Or bake it until crispy
6. Let the crispy almonds cool down and break them into small pieces with a rolling pin.(just roll the almonds with the pin)
7. Meanwhile, melt dark chocolate.
8. Mix the almond bits with the chocolate.
9. Spoon the rocher mixture into mini paper cups. Set it aside to harden (preferably in an air cond room)

 

 

http://wendyinkk.blogspot.sg/2013/01/almond-rocher-nutty-treats-4.html

 

 

 

 

Healthy Sweet Potato and Raisin Loaf *

Purple Japanese sweet potato

On the day it was baked, this loaf has a nice crusty exterior and a moist centre. We did find that the loaf wasn't as nice the next day as it tends to dry out a little. The best way to enjoy it is with some butter and a cuppa coffee/tea.

 

Sweet Potato and Raisin Loaf
Preparation time: 15 minutes
Cooking time: 1 - 1 1/4 hour
Makes 1 loaf

Ingredients
250g plain flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp grated nutmeg

450g mashed cooked sweet potatoes
30g soft brown sugar
115g butter, melted and cooled
3 eggs, beaten
75g raisins

1. Preheat oven to 180°C. Grease a 9 x 5 inch (23 x 13 cm) loaf tin.

2. Sift the flour, baking powder, salt, cinnamon and nutmeg into a mixing bowl. Set aside.

3. With an electric mixer, beat the mashed sweet potatoes with the brown sugar, butter and eggs until well mixed.

4. Add the flour mixture and raisins to the wet mixture. Stir with a wooden spoon until the flour is just mixed in. It may look a little lumpy at this point, but don't worry.

5. Transfer the batter to the prepared tin. Bake for 1 - 1 1/4 hours, or until a skewer inserted in the centre comes out clean.

6. Cool in the pan on a wire rack for 15 minutes, then turn the bread on to the wire rack to cool completely. I served them warm, after about 20-25 minutes after it came out of the oven with some butter.

 

 

http://goodyfoodies.blogspot.sg/2012/10/recipe-healthy-sweet-potato-and-raisin.html

 

 

 

 

Cold Noodles With Peanut Butter/Sesame Paste *

Noodles With Peanut Butter/Sesame Paste
dried wheat noodles
peanut butter or sesame paste
chicken stock, heated
soy sauce
salt & white pepper
black vinegar (optional)
chili oil (optional)
sesame oil (optional)
chicken breast meat. cooked n shredded (optional)
cucumber, julienned or bean sprouts, blanched briefly in boiling water (optional)

1. For about 300g dried noodles, put about 6 T peanut butter/sesame paste into a bowl. Add 2-3 T chicken stock to the sesame paste/peanut butter, stir well to mix. Adding the stock by the spoonfuls gives you control over the consistency of the sauce and also makes it easier to mix evenly. Continue to add the stock by the spoonful, stir well to mix until smooth, repeating until you get a sauce that is the consistency of pouring cream. Add a little salt and white pepper.

2. Make sure noodles are cooked el dente. Drain well and put noodles into a bowl. If you are eating the noodles cold, cook the noodles before you make the sauce.

3. Drizzle some light soy sauce, sesame oil and black vinegar (very little) if using, over the cooked noodles, mixing well.

4. Pour the peanut butter/sesame paste sauce into the noodles, tossing well until all the noodles are coated. If there's not enough sauce, you have to make more.

5. Garnish with the shredded chicken and cuke or bean sprouts. Serve chili oil separately.

 

 

http://hungerhunger.blogspot.sg/2009/07/noodles-with-peanut-or-sesame-butter.html

 

 

 

Pork & Kim Chi Stir-Fry *

 

The amount of belly pork to kim chi is up to you. The pork must be quite fatty.


You can add some oil to the pan but I prefer not to.


This is overdone. Fry the pork until just done.


Add the kim chi and fry at medium low heat so that the kim chi flavor gets onto the pork.


Add the scallions and drizzle some sesame oil over.



Pork & Kim Chi Stir-Fry
1 cup thinly-sliced skinless pork belly
3/4 to 1 cup kim chi, cut same size as the pork
1/4 cup scallions, cut into short lengths
sesame oil

1. Arrange the pork single-layer on a non-stick pan and turn on the heat to medium high. Turn over when half done and fry both sides until lightly golden and just cooked. Do not overcook or the belly pork will be tough and dry.

2. Pour as much oil from the pan as possible, keeping the pork in the pan. Return the pan to the stove, add the kim chi and stir to mix the pork and kim chi over medium-low heat for about 2 minutes.

3. Add the scallions and drizzle some sesame oil over. Plate up and serve with hot plain rice.

 

 

http://hungerhunger.blogspot.sg/2011/11/pork-kim-chi-stir-fry.html

 

 

 

Mars Puff Balls

Ingredients:

• 250g Butter
• 2 tablespoon Sugar
• 1/4 teaspoon Salt
• 1 Egg
• 400g All Purpose Flour
• Mars, chopped into about 1.5cm cubes
  
• Some regular white sugar or brown sugar

How to do it:

1. Beat butter, sugar and salt till creamy.
2. Add egg and vanilla essence.
3. Mix evenly.
4. Fold in the flour and mix into a dough.
5. Roll dough into 9g balls each.
6. Flatten the dough with your palms.
7. Place the mars cubes in the middle and fold the dough to cover it.
8. Roll the combination into ball.
9. Gently press it on some sugar. (So when the sugar melt from baking, the puff gets a shiny top)
10. Baked in tray lined with baking paper for 8 to10 minutes in preheated oven at 150C.
11. Cool on wire rack before storing.

http://wokkingmum.blogspot.sg/search/label/chinese%20pastry

Sesame Cookie 芝麻酥

Ingredients:

• 300g Sesame Powder with sugar
• 120g Castor Sugar or Icing Sugar
• 250g Top Flour or All Purpose Flour
• 180ml Oil (I use Olive Oil)
• 1/2 teaspoon Salt
• 100g Toasted Sesame Seed for topping
• 1 Egg Yolk, beaten for glazing

How to do it:

1. Mix flour, salt, sugar and sesame powder together to combine.
2. Pour half of the oil into the sesame mixture and mix together. I use hands to do it.
3. Pour the remaining oil and continue mixing and kneading till the (icing) sugar has melted.
4. Roll a ball of 10g sesame paste and if it doesn’t crumble, your paste is ready. Otherwise, add a bit of oil till the sesame ball doesn't crumble when you roll it.
5. Place sesame ball on baking tray.
6. Brush with egg yolk.
7. Sprinkle some sesame seed on top.
8. Bake in a preheated oven for 13mins at 180C till egg yolk glazing turn lightly golden brown.
9. Cool on rack and store in air tight container.

Note:

• If you use castor sugar, you will be able to able to eat into some sugar giving it the crunchy feel. Use icing sugar instead if you prefer it to be smooth.

http://wokkingmum.blogspot.sg/2012/01/sesame-cookie.html
 

 

Root Beer Float Cupcake

This recipe was inspired by Deb from Smitten Kitchen. When I saw it, I knew I had to give it a try. ;) I did several changes to it to match the amount of root beer in a standard can size for easier baking.

Ingredients for Root Beer Float Cupcakes (makes about 6 X 4oz cupcakes)

Cupcake

1 can or 330ml root beer (I used A&W brand, but any brand should do fine)

85g unsweetened cocoa powder

85g unsalted butter

180g Caster sugar

60g light brown sugar

170g cake flour

1/2 tsp baking soda

3/4 tsp salt

2 eggs

1 cup vanilla Swiss Meringue Buttercream (recipe follows)

Some maraschino cherry (cocktail) or fresh cherries

Method:

• Preheat oven to 175°C. In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from heat and let cool.
• In a large bowl, whisk flour, baking soda, and salt together. In a small bowl, whisk the eggs until just beaten then whisk them into the cooled cocoa mixture until combined.
• Fold the liquid and flour mixtures together in the large bowl. The batter will be slightly lumpy; this is okay. If you overbeat it, it will get tough.
• Fill cupcake liners about 80% full and bake for about 17 to 20 minutes or till the tester comes out clean. Transfer pan to a wire rack to cool completely.

Topping is Vanilla Swiss Meringue Buttercream (makes ~4 to 5 cups)

5 oz egg whites (~140g)
5 oz caster sugar (~140g)
1/4 tsp salt
bean scrapings from 1/2 of a vanilla bean

1 tsp quality vanilla extract
500g unsalted butter, cut into 2” chunks, room temperature

Method:

• Prepare a double boiler with a gentle simmer. In a heat proof bowl, combine egg whites, sugar and salt into it. Mix well but no beating is required. Place the bowl over the double boiler and placing a candy thermometer to monitor the temperature.
• Stir once in awhile to prevent the egg white from curdling at sides. Aim to to have the temperature reached at least 146F / 63C for food safety reasons.
• Once the temperature is reached, remove from heat and beat it till it is silky white. Add vanilla extract and mix well. If the mixture is still hot, place it over a bath of ice water to cool it down.
• Add the butter chunks one piece at a time and continue to beat while doing so. Continue to beat till all the butter has been added and the buttercream is smooth and silken.
• Use about 1 cup for the cupcake while you can chill the rest in the fridge for use in future.

I'm pretty sure many of you have had a root beer float before? In order to create that root beer float effect, that vanilla buttercream on top is supposingly the vanilla ice cream scoop. The cherry? Well, it does give it a more sundae look, don't you think? Although using a Maraschino cherry would be more "appropriate" but personally, I much prefer to fresh version. :))

 

 

http://honeybeesweets88.blogspot.sg/2011/11/root-beer-float-cupcake.html

Ham and Cheese Puff Pastry Pie

 

Puff pastry is the key to all things simple and impressive. Fancy mustard, ham, and good cheese are just a bonus.

Delicious bonus.

 

It’s really important to use all-butter puff pastry for this recipe.

Any puff pastry that doesn’t boast about its all-butterness is made of weirdo fats that just aren’t cool.

 

 

Puff pastry is thawed, but still cold… and rolled out just slightly.

 

This recipe will work both round and rectangle shaped. Go with what ya got!

Egg wash. Whole grain honey mustard. Thinly sliced Black Forest Ham.

 

 

 

The puff pastry can be thawed and assembled (just like above), and then placed in the fridge overnight. When you wake up on New Year’s Day, you can brush this with egg wash and toss it in the oven. Almost instant brunch. Add an egg. Call it success.

 

 

Humble pie.

Oh how you are filled with beautiful mustard, salty ham, and creamy cheese.

 

This dish is wonderfully simple and gloriously make-ahead. Because this pie highlights just a few ingredients, I like to use the best ingredients I can find/afford. All-butter puff pastry is a luxury and so worth the splurge. Whole grain mustard pops with flavor. Black Forest Ham and Gruyere cheese were meant to be married for life. It’s simple, because delicious doesn’t have to be complicated.

Ham and Cheese Puff Pastry Pie
serves 6
inspired by Ina Garten
Ingredients
1 package (2 sheets) all-butter puff pastry, defrosted but still cold
1 large egg, beaten
1/4 cup whole grain mustard
1/2 pound thinly sliced Black Forest Ham
1/4 to 1/2 pound Gruyere cheese, sliced (depending on how much cheese you like)

Method
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet, or round pizza pan with parchment paper. Set aside.

Unfold or unroll one sheet of puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. This is just a light rolling. Place the pastry on the prepared baking sheet.

Brush pastry, from edge to edge with egg wash. Spread mustard atop the egg wash, leaving 1/2-inch of space between the mustard and the edge of pastry. Layer on ham slices. Top with sliced cheese.

Gently roll out the second piece of puff pastry. Layer on top of the ham and cheese pastry. Press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating and thick crust. Press with the tines of a fork. Dip the fork in flour if the fork sticks to the puff pastry during pressing.

Brush with egg wash from edge to edge. Use a sharp knife to cut three venting holes through the top pastry.

Bake for 20 to 25 minutes or until puffed and golden brown. Allow to cool for 10 minutes before serving. Serve warm.


http://joythebaker.com/2012/12/ham-and-cheese-puff-pastry-pie/#more-10463






 

2-Minute Chocolate Chip Cookie For One

First you need this stuff.

1. Place the butter and sugars in a 2-cup bowl or ramekin. Use a fork to combine all these ingredients.

2. Beat an egg and add two tablespoons of the egg mixture into the bowl. Add the vanilla too. Stir to combine.

3. Add the flour, baking soda and salt. Give it another good stir.

4. Finally, stir in the yummy chocolate chips.

Save a few for the top, if you wish to.
5. For the magic to happen, pop the mixture in your microwave oven and let it bake for about 2 minutes.

Ta-dah!

6. Top with a lovely scoop of vanilla ice cream and drizzle with some melted chocolate.
Enjoy, dear friends! This is good, good, good, good, good. Good it is.

(This yummy recipe was adapted from picky-palate.com. Makes a cookie for one.)
 

http://zoomyummy.com/2012/08/04/2-minute-chocolate-chip-cookie-for-one/