I love to eat! I never give the impression that there's nothing i won't eat...hehehe. Nothing that i say no to...hardly anything in fact! No wonder my affection for food found it's way even to this site...It's like, i don't get satisfied to just jump on what is set on the table and take a burp right after!....So guys hang around and we will give you more of the stuff! Dissect your mind and your belly! Find out how your fave dishes are prepared and try hold your own to the kitchen! - CARE ENOUGH TO FEED THE VERY BEST!!!! Enjoy!

Here's our recipe for Today:

BEANCURD WITH MEAT SAUCE from Ah Koh Ngah-Hk
Ingredients:
4 pcs. beancurd(do you have beancurd there?)
3 0z minced beef
1 stalk spring onion
2 cloves garlic(chopped)
1 tbsp. green peas(optional)

Seasoning:
1/4 tsp. salt
1/4 tsp. suagr
1 tsp. cornflour
1/2 tsp. oil
1 tbsp. H2O
few shakes of pepper
few drops os sesame seed oil

Sauce:
a pinch of salt
1/4 tsp. sugar
1 tsp. cornflour
1 tsp. shanghai chili(or any chili sauce available)
1 tsp. light soya sauce
1/4 sesame oil
2 oz. H2O

Method:
1. Cut beancurd into cubes and season it with 1/4 tsp. salt.
2. Dice spring onion and parboil green peas.
3. Season minced beef well. Leave for 15 mins.
4. Heat 2 tbsp. oil, fry 1 clove garlic and 1/2 portion spring onion, add beancurd together. Sprinkle a little light soya sauce, cover and cook for a while, remove into a plate.
5. Heat 2 tbsp. oil and saute remaining garlic and spring onion, fry minced beef until cooked, pour in the sauce mixture, mix with beancurd and green peas.
6. Sprinkle few drops of sesame oil before dishing up.
7. Serve hot.


FRIED PEPPER PRAWNS  from Ah Koh Ngah-Hk 01/11/04
Ingredients:
8 oz. prawns
1 slice ginger
1 stalk spring onion
1 clove garlic
1 dried chili(soaked)
1 tbsp. cornflour

Seasonings:
1/2 tsp. salt
1 tsp. ginger wine

Sauce:
3 tbsps. H2O
1/2 tsp. sugar
1/2 tsp. light soya sauce
1/2 tsp. chilli paste
1 tbsp. ketchup
few drops of sesame oil

Method:
1. Devein and trim prawns,(remove claws and head), wash and wipe dry. add seasonings and marinate for 15 mins.
2. Chop ginger, spring onion, garlic and dried chilli.
3. Heat 2 cups of oil in wok, drain water from prawns and mix with cornflour. Cook prawns in hot oil, remove and drain off excess oil.
4. Heat 1 tbsp. oil in a wok, saute the rest of the ingredients, add sauce, return prawns to wok and mix with sauce. Dish and serve.

NOTE:
Soak fresh prawns in water and salt to keep it fresh for a few hours in the fridge.


TANDOORI CHICKEN  from Ah Koh Ngah-Hk 01/11/04
Ingredients:
5 oz. chicken thighs
4 tbsp. natural yogurt
1/2 tsp. turmeric
1/2 tsp. paprika
1/4 ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground ginger
1 clove garlic(crushed)
100g basmati rice(indian rice)
2 tomatoes
1/2 small onion
few sprigs of fresh coriander to garnish

Method:
1. Peel skin away from the chicken and score meat two or three times.
2. Mix yogurt, spices and garlic together in a shallow dish. Add chicken, spoon a little of the yogurt mixture over the top and leave to marinade for 1 hour, or longer if you have time. Turn the chicken 2 or 3 times.
3. Preheat the oven to 200 degrees C. Line a small shallow tin with foil. Drain chicken and place on foil. Cook for 50 mins. or until well browned and the juices run clear when the chicken is pierced with a sharp knife.
4. Meanwhile, cook basmati rice with a pinch of turmeric in boiling, lightly salted water for 8-10 mins. until tender.
5. Cut tomatoes into wedges and onion into thin slivers.
6. Drain rice, spoon on to serving plates with chicken, tomatoes and onion. Chop a little of coriander and sprinkle over the tomatoes, garnish each plate with a sprig of coriander.