Grilled New Potato Salad 

================ 



1 bag new potatoes (They are the small potatoes and can get from most supermarts, think 1 bag about 25 potatoes) 

3 tablespoon olive oil 

2 tablespoon fresh chopped thyme 

1 teaspoon paprika 

salt and pepper (optional) 

parsley sprig to garnish 



Dressing 

4 tablespoon mayonnaise 

1 tablespoon garlic wine vinegar 

2 garlic cloves, crushed 

1 tablespoon chopped fresh parsley 



Cook the new potatoes in boiling water for 10 minutes. Remove and drain thoroughly. 

Mix the olive oil, chopped thyme and paprika together and pour the mixture over the warm potatoes. 

Preheat grill for 5 minutes at approximately 200 degree celsius. 

Transfer the potatoes to the grill (the wired portion). 

Set grill for 10 minutes. Turn the potatoes after 5 minutes. 

After 10 minutes, remove and place potatoes in wide serving bowl. 

Season with salt and pepper (if desired) and mix together. 



Mix the dressing ingredients in a small serving bowl. 

Spoon dressing onto the potatoes, garnish with a parsley sprig and serve warm. 

http://allrecipes.com/default.asp

the above link contains quite a lot of nice recipe

Here's a link with local recipes that look yum, but difficult to make :P

http://www.sintercom.org/makan/recipe01.htm

There is a recipe database I found. You can find recipes for all ethnics here. Haven't try so not sure good or not. http://singalore.subportal.com/recipes/

this website got alot of singapore recipes
http://www.sintercom.org/makan/cookbook/recipeaz.htm

hey gals,

check out http://www.quickneasyrecipes.com/index.html

A recipe for Crispy Skin Chicken 



CRISPY SKIN CHICKEN 

=================== 



Ingredients: 

------------ 

1 chicken (2 1/2 lb) 

1 tblsp vinegar 

2 tblsp soy sauce 

2 tblsp honey 

1 tblsp sherry 

1 tsp molasses (treacle) 

2 tblsp all-purpose flour 

1 tsp salt 

peanut oil for deep frying 



Instructions: 

------------- 

Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken. Cover tightly and simmer until just tender, about 45 minutes to 1 hour. Drain, rinse under cold water and dry with kitchen paper. 



Mix together the vinegar, soy sauce, honey, sherry and treacle(molasses). Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes. Brush over the remaining soy sauce mixture and hang again for 20-30 minutes. Mix the flour and salt 

together and rub well into the chicken skin. Fry in deep hot peanut oil until golden and crisp. Drain well on absorbent kitchen paper. 



Chop the chicken into 8 pieces and serve warm with the following dips: 



Cinnamon Dip: 

------------- 

1 tblsp ground cinnamon 

1/2 tsp ground ginger 

1/4 tsp freshly ground black pepper 

1/4 tsp salt 



Mix together, place in a small saucepan and heat until very hot, 

stirring constantly. 



Pepper and Salt Dip: 

-------------------- 

1 tblsp salt 

1/2 tblsp freshly ground black pepper 



Mix together, place in a small saucepan and heat, stirring constantly, 

until the salt begins to brown. 



Hoi Sin Sauce 

------------- 

Guests dip the pieces of chicken into the dips which are served 

separately in small bowls. 

Chanced upon this website. Has all kinds of Chinese recipes.

http://www.china-feng.com

1. bring a large pot of water to a rolling boil. keeping the heat up, add the salt and then the linguini. stir well so that the strands do not stick together.
2. while the linguini is cooking, put olive oil into a pan and heat.
3. add garlic and onins. cook gently till transparent.
4. add tomato paste. stir well.
5. now empty can of diced tomato into sauce. mix well and simmer for 3 minutes.
6. add prawns, squid and mussels. add salt and pepper to taste. simmer 2 minutes.
7. if sauce gets too dry, add some boiling pasta water. the seafood is cooked when the prawns turn pick.
8. smash chillies with side of knife just to break the skins, fold into sauce.
9. when linguini is cooked to al dent – just tender and not soft – drain off all water and return to pot.
10. pour sauce into pasta, toss and divide into 4 portions.
11. top with chopped coriander


preparation time : 15 mins
cooking time : 20 mins.

By carol on Tuesday, January 29, 2002 - 11:28 am: Edit

Hi gals:
I thought this would be a very nice dish during CYN....
Spring Roll (Zha Chun Juan)



Ingredients
4pcs black mushroom, soaked till soft; shred
200g chicken meat; shred
100g bamboo shoots' cut into small sections
50g chives; cut into small sections
1 egg; whick well
10 sheets spring roll sheet

(seasoning 1)
1 tbsp Light soy sauce
1 tsbp cornflour
1/2tbsp oil

(seasoning 2)
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp sugar
1/2 tbsp salt
2 tbsp water

(sauce)
1 tbsp Cornflour
2 tbsp water

Method
1. Add seasoning 1 into shred chicken meat, marinate for 15mins.
2. Heat oil in wok, stir fry all shred ingredients, add in seasoning 2 & stir fry well, pout in sauce. Stir fry until dry
3. Put one spring roll sheet on flat surface, add some fried ingredients on center & roll up the sheet.
4. Closed the edge with whicked egg.
5. Fry the rolls till golden brown, serve.



by angelia (angph38) on Tuesday, January 29, 2002 - 02:59 pm: Edit

here's another off TODAY

Ginger and Garlic chicken in Sesame Oil

20 cloves of garlic, topped and tailed
10 fresh shiitake mushrooms
6 slices of ginger, julienned (fine strips)
6 small dried chillies, whole
1 chicken, medium-sized, cut into pieces
1 tablespoon canola oil
2 tablespoons sesame oil
1 teaspoon cornflour, 1 teaspoon dark soya sauce blended in 1 cup water


1. wash and rinse chicken pieces. drain and marinate with 1 teaspoon salt and a little pepper
2. remove loose skin from garlic cloves. cut straight across the top and bottom of the cloves, leaving them neatly sectioned.
3. heat up canola oil in large frying pan. add garlic cloves and stir fry over high heat for 2 minutes. add ginger strips and continue to stir-fry until ginger browns and raises a fragrance. add dried chillies.
4. add the sesame oil, followed by the chicken pieces. stir fry until chicken skin turns crisp at edges, for about 5 minutes.
5. add the cornflour and water mixture. stir fry to mix well. add mushrooms. lower heat to a simmer for about 5 minutes or until chicken is cooked through. salt to taste.
6. serve hot with rice.




Tips Tricks

Skinning Garlic
if you need minced garlic, separate the cloves and smash them with the side of a large cleaver. using the sharp edge, cut through the skin at the base of the clove and pull it away. the skin will come off easily. press down hard on the smashed garlic and give it a few quick chops. for today’s recipe, cut off the top of the whole bulb, turn it around and cut off the bottom. you’ll have neately sectioned cloves.

Frying Ginger
rinse ginger slices and jullennes and dry them well if you don’t want them clumping together in the frying pan. the "stickiness" in ginger is caused by its powdery residue.

By carol on Tuesday, January 29, 2002 - 03:24 pm: Edit

Spicy Shrimp Omelette



Ingredients:
3 tbsp olive oil
2 lrage potatoes, peeled & thinly sliced
1 large onion, thinly sliced
15 eggs
1 tsp salt
4 red chilli peppers, seeded & chopped, or 1 tbsp chilli sauce
2 cups peeled, deveined & chopped jumbo shrimp

Method:
1. Heat 2tbsp of loive oil in a pan over medium heat. When oil begins to smoke, spread half of potatoes evenly in pan, top with onion & then add remaining potatoes. Turn mixture frequently until potatoes are cooked; take care not to burn them. Remove from heat.
2. Beat eggs with salt in a bowl enough to hold all ingredients. Stir in chillies, shrimps & potatoes mixture.
3. Wipe pan clean, add remaining 1tbsp oil & heat until smoking. Add edd mixture, reduce heat, shake pan & run a spatula around sde to prevent omelette from sticking. When omelette is almost cooked, place a large place over pan & invert into it.
Return pan to high heat, making sure nothing is sticking to it, add more oil if needed. Slide omelette back into pan, uncooked side down. Reduce heat & cook until omelette is set throughout. Invert onto a plate & let stand for a few minutes before cutting into wedges.

P.S: This recipe serves 8



By angelia (angph38) on Wednesday, January 30, 2002 - 11:45 am: Edit

Blue Cheese Beef Tenderloin 

Prep Time: 30 Minutes 

Cook Time: 1 Hour 

Ready In: 1 Hour 30 Minutes 

Makes: 8 servings 

Submitted by: J Miller 



"This is a recipe for whole beef tenderloin baked and topped with a blue 

cheese sauce." 



Ingredients 

1 (3 pound) whole beef tenderloin 

1/2 cup teriyaki sauce 

1/2 cup red wine 

2 cloves garlic, chopped 

4 ounces blue cheese, crumbled 

1/3 cup mayonnaise 

2/3 cup sour cream 

1 1/2 teaspoons Worcestershire sauce 





Directions 

1. Place beef in a shallow dish. Combine teriyaki sauce, red wine and 

garlic; pour over beef. Allow beef to marinate in refrigerator for 30 

minutes. 



2. Preheat oven to 450 degrees F (230 degrees C). 



3. Place tenderloin on broiler pan, and cook in preheated oven for 15 

minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 

40 more minutes, or to desired doneness. Allow to set for 10 minutes 

before slicing. 



4. In a saucepan over low heat, combine blue cheese, mayonnaise, sour 

cream and Worcestershire sauce. Stir until smooth; serve over sliced 

tenderloin. 

By carol on Wednesday, January 30, 2002 - 02:21 pm: Edit


Chicken in chive sauce



Ingredients:

- 2 pounds (1 kg) tiny new red potatoes (12 to 16 potatoes)
- 1 pound (500 g) boned whole chicken legs (thighs and drumsticks), or 4 boneless chicken breasts
- Salt and freshly ground black pepper to taste
- Flour for dredging, plus 3 tablespoons flour
- 2 tablespoons unsalted butter, plus 2 tablespoons butter at room temperature
- 1/2 cup (2 oz/60 g) coarsely chopped onion
- 2 cups (16 fl oz/500 ml) chicken stock or
- 3/4 cup (30 cl) creme fraiche
- 2 bunches fresh chives, coarsely chopped

Method:
1. In a covered steamer, steam the potatoes over boiling water for 20 minutes or until tender when pierced with a knife.
2. Meanwhile, sprinkle the chicken pieces with salt and pepper. Just before sauteing, dredge the chicken in flour and shake off the excess.
3. In a large saute pan or skillet, melt the 2 tablespoons butter over medium heat and saute the chicken for 2 minutes on each side. or until golden. Reduce heat to low, stir in the onion, cover and cook for 15 minutes, turning the chicken once. Transfer the chicken pieces to a plate: set aside and keep warm.
4. To make the sauce: In the same pan over medium heat, stir the stock or broth to scrape up the browned bits from the bottom of the pan. Raise heat to high and cook to reduce the liquid by a third. Reduce heat to medium low. stir in the crime fraiche, and slowly bring to a boil.
5. Knead the 2 tablespoons soft butter and 3 tablespoons flour together to make a paste. Whisk the paste into the sauce until smooth. Season with salt and pepper to taste. Simmer for 5 minutes, whisking often, until smooth and thick.
6. In a blender or food processor, puree the chives. Add the sauce and process until smooth.
7. To serve, place a chicken piece on each of 4 plates and spoon over some of the chive sauce. Serve immediately, with steamed potatoes on the side.



By mandy seet (mandysst) on Wednesday, January 30, 2002 - 05:11 pm: Edit


Urban Legend Chocolate Chip Cookies

Servings: 60

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips
4 ounces milk chocolate, grated
1 1/2 cups chopped walnuts


Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Measure oats into a blender or food processor, and then blend to a fine powder. Set aside.
2. In a large bowl, cream together butter and sugars. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts.
3. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven.


By mandy seet (mandysst) on Wednesday, January 30, 2002 - 05:13 pm: Edit


Garlic Chicken

Servings: 4

Ingredients:
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves


Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.



---

By mandy seet (mandysst) on Wednesday, January 30, 2002 - 05:16 pm: Edit

Scott Ure's Clams And Garlic

Servings: 4

Ingredients:
50 small clams in shell, scrubbed
2 tablespoons light olive oil
6 cloves garlic, minced
1 cup white wine
2 tablespoons butter
1/2 cup chopped fresh parsley


Directions:
1. Wash clams to remove any dirt or sand.
2. In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
3. Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.



By carol on Thursday, January 31, 2002 - 10:37 am: Edit

Glutinous Rice Ball with Red Bean Paste(Nuo Mi Ci)



Ingredients:
300g Glutionous rice flour
50g Cornflour
6 tbsp sweet condensed milk
200ml boiled warm water
400g red bean paste
200g grinded coconut

Method:
1. Mix glutinous rice flour & cornflour in a large bowl.
2. Add water & condensed milk, mix well as soft paste roll.
3. Pour into plain container & steam in high heat for 15mins.
4. Cut paste roll into 6 rolls while it cool down, press a hole on ball by thumb.
5. Steam red bean paste with 1tbsp of water until soft, let it cool down.
6. Filled red bean paste into rice balls's hole by a spoon, seal the rice ball.
7. Rolling the rice ball gently until the ball is totally sealed & roll over on grinded coconut, dish up & serve.



By carol on Thursday, January 31, 2002 - 12:14 pm: Edit


Chinese Porridge



i{ingredients}:
1/2 cup rice
1/4 tsp salt
1/2tbsp peanut oil
2cups water
2cups chicken stock

(For Topping)
1/2pound tuna, sliced
2pcs of ginger, cut into thin strips
1tsp light soy sauce
pepper
1/2 tsp sesame oil
spring onion, chopped

Method
1. Rinse the rice with cold water, put into a large pot & stir in the salt & oil. Add water & chicken stock. Bring to a boil over high heat & stir the rice occassionally. Boil gently for 5mins.
2. Cover the pot & reduce the heat to low & simmer, stirring occassionally, until the rice is soft. Keep warm.
3. (for topping)Wrap the fish in a plastic wrap & place in the freezer to freeze partially, about 1hr. Cut the fish into thin slices & arrange on a serving plate.
4. In a bowl, mix together the ginger, soy sauce, pepper & sesame oil; pour over the fish. Sprinkle the green onion over the top.
5. Serve the tuna on each bowl of the porridge.


By carol on Thursday, January 31, 2002 - 02:24 pm: Edit

Hi Cowie:
Welcome, Welcome... In fact I've posted quite a few recipes here, (if you look back into the achive) Will email some more to you.
Meanwhile I've one here which you would be interested to try it out.

Spicy Pepper Steak (Asian Style)



Ingredient
1/2 tbsp chili or vegetable oil
1/2 pound cut-up beef
1/2 medium bell pepper, cut into 3/4-inch squares
1/2 medium onion, sliced
1/8 cup hoisin sauce

Method:
1. Heat wok over high heat. Add oil; rotate wok to coat side.
2. Add beef to wok; stir-fry about 2 minutes or until brown. Add bell pepper and onion; stir-fry about 1 minute or until vegetables are crisp-tender. Stir in hoisin sauce; cook and stir about 30 seconds or until hot.




By carol on Thursday, January 31, 2002 - 03:53 pm: Edit


Pot Stickers (Guo Tei)
Ingredients:
-8 oz ground lean pork
-1 onion, finely chopped
-1 cup finely chopped spring onion
-2 tsp peeled and grated fresh ginger
-1 tbsp sesame oil
-1 tbsp soy sauce
-pepper
- 24 round wonton wrappers
- 4 tbsp vegetable oil
- 2 cups chicken stock, or as needed

Method:
1. In a bowl, combine pork, oinion, spring onion, ginger, sesame oil, soy sauce and pepper. Mix well.
2. Place wonton wrappers on work surface and cover with damp kitchen towel. Working with one wrapper at a time, lay it on work surface and place 1 teaspoon filling in middle. Brush edges with water, fold wonton in half and press edges together to seal. Using your fingertips, pinch frill around each folded wonton if desired. Set aside, covered with plastic wrap. Repeat with remaining wrappers.
3. Heat 1 tbsp vegetable oil in heavy-bottomed pan over medium-high heat. Swirl to cover entire bottom of pan. Working in batches, fry filled wontons until golden brown on both sides, about 1 minute. Coat pan as needed with remaining 3 tablespoons vegetable oil.
4. Return pot stickers to pan and add enough stock to come halfway up the sides of pot stickers. Cover and simmer until stock is almost absorbed, about 10 minutes. Uncover and cook until stock is completely absorbed and bottoms of pot stickers are crisp. Repeat with remaining pot stickers.


By mandy seet (mandysst) on Thursday, January 31, 2002 - 11:50 pm: Edit


Banana Boats

Servings: 2

Ingredients:
2 bananas
1/4 cup semisweet chocolate chips
1/4 cup miniature marshmallows


Directions:
1. Slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side. Stuff the bananas with marshmallows and chocolate chips.
2. Wrap each banana in aluminum foil and cook over a fire, on the barbecue or in a 300 degree oven for 5 minutes, or until chocolate is melted. Eat with a spoon.


By mandy seet (mandysst) on Thursday, January 31, 2002 - 11:55 pm: Edit


Cheesy Potatoes
Servings: 4

Ingredients:
4 large potatoes, peeled and sliced
1 small onion, finely chopped
1 1/2 cups shredded Cheddar cheese
1 teaspoon margarine
salt and pepper to taste


Directions:
1. Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
2. Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.


By carol on Friday, February 01, 2002 - 12:26 pm: Edit


Orange-glazed chicken wings

Ingredients
- 1 cup fresh orange juice (from about 2 oranges)
- 2 tbsp grated orange zest (from about 3 oranges)
- 6 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 1 1/2 tsp salt
- 1/2 tsp fresh-ground black pepper
- 4 pounds chicken wings

Method
1. Heat the oven to 200deg. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.
2. On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.



By carol on Friday, February 01, 2002 - 04:35 pm: Edit


Stir-fried Beef Noodles



Ingredients:
3 oz thick egg noodles
1tbsp soy sauce
1/2tbsp hoisin sauce
1 clove garlic, crushed
1 tsp ginger, gratted
6oz round or sirlion steak, thinly sliced
1 tbsp vegetable oil
4 mushrooms, sliced
3 scallions, sliced
3 oz broccoli
1 tbsp beef stock
1 tbsp chinese rice wine
1 tsp sesame oil

Method
1. Cook noodles in hot water. Drain & set aside. In glass or ceramic bowl, combine soy sauce & hoisin sauce, garlic & ginger. Add beef slices & marinate for 30mins,cover & set aside. Remain the marinate juice & set aside.
2. In wok over medium heat, warm vegetable oil. Add beef & stir-fry until meat charges color, 3-4mins. Remove from pan. Return pan to medium-high haet, add mushrooms, scallions & broccoli, & stir-fry for 2mins. Add noodles, beef, reserved marinate, stock, wine & sesame oil. Cook until heated throughly, about 1-2mins.



By carol on Friday, February 01, 2002 - 04:50 pm: Edit


Califonia Rolls



Ingredients:
- 4 nori sheets
- 3 cups Sushi Rice
- 8 teaspoons ocean trout or flying fish roe
- 1-2 cucumbers, cut into thin, lengthwise slices
- 8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed
- 1-2 avocados, peeled, pitted, and sliced
- 4-8 lettuce leaves, torn or sliced (optional)

Method:
1. Lay 1 nori sheet on a rolling mat and put 3/4 cup sushi rice on it. Spread rice over nori sheet, leaving 3/4 inch of bare nori at far side and making a small ledge of rice in front of this bare strip.
2. Spoon 2 teaspoons roe along center of rice, using back of a spoon to spread. Add lettuce if desired.
3. Lay 2 shrimp along center, with one-quarter of cucumber strips.
4. Lay one-quarter of avocado slices along center. Add one-quarter of lettuce.
5. Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4-inch strip of nori rice-free.
6. Covering roll (but not rice-free strip of nori), hold rolling mat in position and press all around to make roll firm.
7. Lift up top of rolling mat and turn roll over a little more so that strip of nori on far side joins other edge of nori to seal roll. Use your fingers to make sure roll is properly closed.
8. Roll entire roll once more, and use finger pressure to shape roll in a circle, an oval, or a square.
9. Using a sharp knife, cut each roll in half, then cut each half in half again. Then cut each quarter in half crosswise to make a total of 8 equal-sized pieces. Cut gently to maintain shape.



By mandy seet (mandysst) on Monday, February 04, 2002 - 12:17 am: Edit


wanna try blueberry scones??

Blueberry Scones
Makes 8

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
1. Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside.
2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.

3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool



By mandy seet (mandysst) on Monday, February 04, 2002 - 12:20 am: Edit


Chocolate Thumbprint Cookies

12-oz pkg chocolate chips
3 cups flour
1 cup butter
1 cup brown sugar
3 tsp vanilla
1/4 cup milk
powdered sugar
2 tbs shortening
1/4 cup light Karo syrup (a corn syrup)
2 tsp vanilla

Chop 1/4 of the chocolate chips.
Sift flour.

Blend butter, brown sugar, and 3 tsp vanilla.

Stir in flour, milk, and chopped chips.

Shape in 1/2-inch balls. Place on ungreased cookie sheet. Make depression in center of each cookie with thumb. Bake 10-12 minutes at 375F.

Roll in powdered sugar. (I usually skip this step)

Combine over hot water the rest of the chips and the shortening. Stir until melted. Remove from heat.

Stir in Karo, 2 tbs water, and the 2 tsp vanilla. Fill each cookie.

Makes about 4 dozen.

mandy seet (mandysst) on Monday, February 04, 2002 - 12:21 am: Edit


Chocolate Truffles

1 pound 12 ounces good quality bittersweet chocolate (I use Callebaut)
1 cup cream
1/4 cup up to 10 or 11 tablespoons liqueur (the more you use, the more alcohol the taste)*
Powdered sugar
Good quality cocoa (I use Pernigotti)

Kay notes: Or use an equivalent amount of cream if you don't want to use liqueur.


Chop 12 ounces chocolate into chunks. Place chocolate pieces in a food processor with a metal blade and process until the chocolate is finely chopped. Bring cream to a boil. With food processor running, add cream to chocolate and process until cream is completely incorporated. With processor still running, add liqueur and process until
incorporated. Refrigerate chocolate mixture until chilled.

Using powdered sugar on your hands to prevent the chocolate from sticking, roll teaspoonsful of the chocolate mixture into balls. Refrigerate again until chilled.

Melt 1 pound chocolate in the top of a double boiler. Allow chocolate to cool to about 90 degrees F. Take each chocolate ball and dip it in the melted chocolate. Place the chocolate ball in the cocoa to coat.

Refrigerate once again.

Store truffles in the refrigerator. Remove from refrigerator and allow to rise to room temperature for at least 1 hour before serving.

by mandy seet (mandysst) on Monday, February 04, 2002 - 12:23 am: Edit

LIME CHICKEN

12 chicken thighs (or 1 cut-up chicken, or your choice of pieces)
Seasoned Salt/pepper, to taste
12 oz. can frozen limeade
1 teaspoon granulated garlic
Additional granulated garlic for sprinkling
8-10 cloves garlic, minced
Preheat oven to 375F.
Rinse the chicken and pat dry. (Remove excess fat...you can remove the skin, too, but if you leave it on, it will get very crisp.)

Place skin side up in single layer in a roasting pan. Sprinkle with salt and pepper.

Combine thawed limeade and granulated garlic in a medium bowl.

Spoon a little limeade over each chicken thigh and sprinkle with a little more granulated garlic.

Roast in oven about 1 hour, basting with pan juices.

At the end of the hour, remove from oven and drain off pan drippings and discard.

Spoon remaining limeade over chicken and top with minced garlic.

Broil on low for about 5 minutes until very browned.

Serve with juice from pan.

By mandy seet (mandysst) on Monday, February 04, 2002 - 12:27 am: Edit

one more!!

BUFFALO CHICKEN WINGS


For blue-cheese dressing
1/2 cup mayonnaise
1/4 cup plain yogurt
2 ounces crumbled blue cheese (about 1/2 cup)

4 celery ribs
3 pounds chicken wings (12 to 14)
2 tablespoons vegetable oil (if grilling) or 6 cups
vegetable oil (if deep-frying)
1/2 stick (1/4 cup) unsalted butter
3 to 4 tablespoons hot sauce such as Frank's or Goya
1 1/2 tablespoons cider vinegar


Make dressing:
In a bowl whisk together mayonnaise and yogurt and stir in
blue cheese (dressing will not be smooth). Dressing may be
made 8 hours ahead and chilled, covered.Cut celery into
thin sticks. Soak celery in a bowl of ice and cold water at
least 30 minutes and up to 1 hour.

Cut off chicken wing tips, reserving for another use, and
halve chicken wings at joint.

To grill wings:
Preheat grill.

Pat wings dry. In a bowl rub 2 tablespoons oil onto wings
and season with salt. Grill wings on an oiled rack set 5 to
6 inches over glowing coals until cooked through and golden
brown, 8 to 10 minutes on each side.

To deep-fry wings:
In a large (5- to 6-quart) deep heavy kettle heat 6 cups
oil until a deep-fat thermometer registers 380° F. Just
before oil reaches 380F, pat dry 6 or 7 wings. Carefully
lower wings into oil and fry, stirring occasionally, until
cooked through, golden, and crisp, 5 to 8 minutes. With a
slotted spoon transfer wings to paper towels to drain. Pat
dry and fry remaining wings in same manner, returning oil
to 380F between batches.

In a large skillet melt butter over moderately low heat and
stir in hot sauce, vinegar, and salt to taste. Add grilled
or fried wings and toss to coat.

Serve chicken wings warm or at room temperature with
dressing and celery sticks.

Serves 6 as an hors d'oeuvre or 4 as a main
course.



By carol on Monday, February 04, 2002 - 04:54 pm: Edit

Hi Mandy:

Starter: Sweetheart Salad
Main Course: Veal chop with creamy mushroom sauce and mashed potatoes
Soup: Creamy Mushroom Soup
Dessert: Creamy Fudge Hearts

I've a recipe here which is good for Valentine as well, you may want to try.

Chocolate Strawberry Ice-cream Sandwiches



Ingredients:
2 3/4cups flour
1/2cup cocoa powder
2 1/2 tsp baking powder
1/4tsp salt
12tbsp unsalted butter
1 1/2tsp vanilla essence
1 1/2cup sugar
2 eggs
1tbsp milk
2 1/2tints strawberry ice cream

Method:
1. In a medium bowl, sift together flour, cocoa powder, baking powder & salt, & set aside. In the bowl of the electric mixer, cream butter, vanilla essence & sugar. Add eggs & milk, & mix until combined. Add reserved flour mixture, & mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, & shape each half into a flat disk. Wrap each disk in plastic wrap, & chill until firm, about 1hr.
2. Preheat the oven to 300Deg. Roll dough out on a floured surface, roll dough to 1cm. Cut dough using a haert shape cookie cutter. Place hearts on a baking sheet; chill until firm. about 30mins. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12-15mins. Let cool on wire rack.
3. With the underside of the cookies face up, spoon softened strawberry ice cream about 1cm to cover one side. Place matching cookies on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repaet with remaining cookies & ice cream. Serve directly from the freezer.
(Sandwiches can be kept stored in freezer in air tight container for 3-4 days)

Makes 24 pcs



By carol on Wednesday, February 06, 2002 - 12:13 pm: Edit


Heart-shaped pancakes with strawberry butter & maple syrup



Ingredients:
(For strawberry butter):
1/2cup unsalted butter
2tbsp strawberry preserves
(For pancakes)
1/2 box of pancake mix
vegetable oil
2tbsp butter

maple syrup, warm
fresh strawberries, halved lengthwise

Method
1. (For strawberry butter: beat butter in medium bowl until fluffy. Using ribber spatula, fold strawberry preserves. Spoon butter into small ramekin.
2. (for pancake): Mix butter according to manufacturer's instructions. Pour enough vegetable oil into small bowl to come 1-inch sides od bowl. Dip heart pancake molds into oil. Melt 1/2tbsp butter on griddle over medium heat. Place heart pancake molds on griddle, spacing 2 inches apart & allow molds to become hot. Working in batches, pour batter by about 1/3cupfuls into each mold. Cook until bubbles break on surface, about 3mins. Remove pancake molds. Turn pancakes over. Cook until bottoms are golden, about 3mins. Transfer to plates.
3. Serve pancakes immediately with strawberry butter, warm maple syrup, & fresh strawberries.

P.S: Strawberry butter can be made 3 days ahead. Cover & refrigerate.



By carol on Thursday, February 07, 2002 - 02:59 pm: Edit


coffee & pepper crushed steak



Ingredients:
- 1 tbsp whole coffee beans
- 1 tbsp whole black peppercorns
- 2 steaks, each about 3/4 pound and 1" thick
- Vegetable oil cooking spray for spraying steaks
- salt

Method:
1. Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder. Press the mixture evenly on both sides of the steaks.
2. Spray steaks lightly with oil then grill the steaks over Direct High heat for 8 to 10 minutes, turning once halfway through grilling time, or until desired doneness.
3. Remove the steaks from the grill. Season both sides with salt. Allow to rest for 2 to 3 minutes before serving.

(The aroma of the coffee beans & the peppercorn is wonderful)


By carol on Thursday, February 07, 2002 - 04:56 pm: Edit

Florentine Beefsteak



Ingredients:
2 T-bone steaks, 1 1/2 inches thick (about 4 pounds in all)
1 tbsp olive oil
2 tsp salt
1/2 tsp fresh-ground black pepper
Lemon wedges, for serving

Method:
1. Light the grill. Rub the steaks with the oil and sprinkle with the salt and pepper.
2. Grill the steaks over high heat for 6 minutes. Turn and cook until done to your taste, about 6 minutes longer for rare. Serve with lemon wedges.

(This is one of the simplest, yet most succulent dishes from Italian recipes)


angelia (angph38) on Friday, February 08, 2002 - 08:28 am: Edit


Double Happiness (Butterfly Prawns in 2 Flavours)

1 packet MAGGI Chilli Prawn Mix
1 kilo large grey prawns (at least six inches long)
2 tablespoons mayonnaise
1 small red pepper or capsicum, diced
4 dried red chillis, washed and cut into sections
1 tablespoon minced garlic


1. shell prawns, leaving tail intact. butterfly (see note), rinse in saltwater and drain. blanch the prawns in boiling water until they just turn pink (abt 8-10mins). drain and set aside.
2. brown garlic in oil. add dried chillis, then MAGGI Chilli Prawn Mix and quickly stir in half cup water. when mixture bubbles, remove HALF the sauce and set aside.
3. add diced red pepper to sauce and add HALF the blanched prawns. stir well to combine and remove to dish.
4. add the rest of the prawns to frying pan, add the other half of the sauce and two tablespoon mayonnaise. toss well to coat the prawns.
5. place prawns in mayonnaise sauce beside the chilli prawns. garnish and serve

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch springform pan.
3. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
4. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
5. Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.

"When the chocolate addict in you begs for a sweet fix, bake this fluffy chocolate cheesecake over a chocolate cookie crust. Decorate it with even more cocoa delights, such as chocolate-dipped fruit or chocolate whipped cream."

By carol on Tuesday, February 19, 2002 - 12:44 pm: Edit

Hi Angelia:
Thanks for posting the recipe. Well, the cheesecake sounds good. Have you tried making it yourself?

Hey, just got a Chinese New Year recipe to share: QiCaiYuSheng(Rainbow Fish Salad)

Ingredients:
- 200 g Raw Fish Fillet / Smoked Salmon
- 100 g Assorted Vegetables (Turnips, carrots, cucumber, leek and pomelo peel)
- 4 Tbsp Spring Onion (shredded)
- 2 Tbsp Ginger (shredded)
- 3 pieces of Red Chilli (shredded)
- 1/2 Tbsp White Sesame Seeds (toasted) SEASONING:
- 1/2 Tbsp Light Soya Sauce
- 1/2 tsp Minced Garlic
- 1 1/2 Tbsp Peanut Oil (heated)

Method:
1. Wash and clean the fish fillet, dry and cut into very thin slices. Make sure to remove all fine bones.
2. Shred the assorted vegetables, mix well with 2 Tbsp of shredded spring onion and 1 Tbsp of shredded ginger. Display as a base on the serving dish.
3. Display the fish slices on the vegetable base and garnish with the remaining ingredients.
Put the minced garlic into a bowl and pour in the heated peanut oil. Add in the light soya sauce. Sprinkle with the above mixture onto the dish. Mix and stir well before eating.

I believe this is one of the "must have" dish for CYN.
On the 15th day of CYN: Yuan Xiao Jie, also known as Chinese Valentine's day, I'll be whipping up some CYN dishes, will try to share some of the recipes here.

By mandy seet (mandysst) on Monday, February 25, 2002 - 01:02 am: Edit


Bean Curd Seaweed Wraps (Taiwan)
Ingredients

Makes 4 servings.

16 dried black mushrooms
1/4 pound fresh bean curd sheet
1 sheet Japanese seaweed (nori)
8 canned baby corn, drained
1/4 pound Chinese ham, julienned
2 green onions, julienned
Cooking oil for deep-frying
Sauce
1/2 cup prepared teriyaki sauce
2 tablespoons chicken broth

Getting Ready
Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and slice caps.
Cut bean curd sheet into 16 pieces, each about 3-inches by 2-inches. Cut seaweed into 16 pieces, each 1-inch wide and 5-inches long. Cut baby corn in half lengthwise.
Make each wrap: Place a piece of bean curd sheet on a work surface. Place a piece of baby corn, several slices of mushrooms, green onions, and ham over corn. Roll up into a cylinder and wrap with a seaweed strip; moisten ends with water and press to seal.
Cooking
In a wok, heat oil for deep frying to 375°F. Add bean curd wraps and deep-fry until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
Combine sauce ingredients in a saucepan; stir and cook over medium heat until heated through.
Arrange bean curd seaweed wraps on a serving platter and serve with sauce on the side.


By mandy seet (mandysst) on Monday, February 25, 2002 - 01:17 am: Edit

Cookie Cutter Fish (Hong Kong)



Ingredients
Makes 4 servings.
· 1/2 pound skinless salmon fillet
· 8 fresh shiitake mushrooms, stems discarded
· 8 slices Chinese eggplant, 1/2-inch thick
· 2 tablespoons cooking oil
· 1/2 teaspoon salt
· 1/2 teaspoon white pepper
Sauce
· 2 tablespoons black bean sauce
· 1 teaspoon sesame oil
· 1 teaspoon rice vinegar
· 8 slices taro root or sweet potato, 1/2-inch thick
· Cooking oil for deep-frying
· Plum sauce for dipping
Getting Ready
1. With a 1 1/2-inch cookie cutter, cut eight rounds from salmon fillet, mushrooms, and taro slices.
2. Place salmon, muishrooms, and eggplants in a bowl. Drizzle oil over all then sprinkle with salt and pepper; turn to coat. Let stand for 10 minutes.
3. Combine sauce ingredients in a bowl; mix well and set aside.
Cooking
1. In a wok, heat oil for deep-frying to 375°F. Add taro slices and deep-fry until golden brown, about 4 minutes. Remove and drain on paper towels.
2. Place a grill or wide frying pan over medium-high heat until hot. Arrange salmon, muhsrooms, and eggplant slices on grill; cook, turning once, until samon is opaque and mushrooms and eggplant is tender, about 2 minutes on each side.
3. To form stacks: Layer slices of taro, eggplant, salmon, and mushroom. Arrange stacks, taro side down, on a serving platter with black bean sauce and plum sauce on the side for dipping

also from Yan Can Cook.



By mandy seet (mandysst) on Monday, February 25, 2002 - 01:24 am: Edit

one more here, and it look sooo yummy!!!

Cabbage Rolls



Ingredients

Makes 16 rolls.

Sauce

2 tablespoons rice vinegar
2 tablespoons oyster-flavored sauce
2 teaspoons sesame oil
1/8 teaspoon Chinese five-spice
1/8 teaspoon white pepper
1 tablespoon cooking oil
2 teaspoons minced garlic
1 small carrot, julienned
3 tablespoons julienned Sichuan preserved vegetable
1/4 pound bean sprouts
1 teaspoon cornstarch dissolved in 2 teaspoons water
2 tablespoons chopped cilantro8 large napa cabbage leaves
Getting Ready
Soak mushrooms in warm water until softened, about 20 minutes; drain. Discard stems and thinly slice caps.
Combine sauce ingredients in a bowl.
Cooking
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic; cook, stirring until fragrant, about 10 seconds. Add mushrooms, carrot , and preserved vegetable. Stir-fry for 2 minutes, adding a few drops water if wok appears dry. Add bean sprouts, stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Remove from heat and stir in cilantro. Let filling cool.
In a large pot of simmering water, parboil cabbage just until just limp, 2 to 3 minutes. Drain, rinse with cold water, and drain again. Pat the leaves dry with paper towels.
Trim leaves to make rectangles about 4 by 8 inches; discard the heavy stem ends. If necessary, use a knife to shave any remaining thick white ribs to make the leaves easier to roll. Make each roll: Place a leaf on work surface with the stem end facing you. Spread 3 tablespoons filling in a band across bottom of leaf. Roll the leaf tightly to enclose filling. If made ahead, cover and chill until ready to serve.
To serve, trim ends of each roll; cut rolls in half. Stand the rolls on a serving plate so filling shows.



By mandy seet (mandysst) on Monday, February 25, 2002 - 01:28 am: Edit




Steamed Vegtables Rolls



Ingredients

Makes 12 rolls.

1 large carrot, peeled
1 small daikon, peeled
3 fresh shiitake mushrooms or 1 portabello mushroom
3 Chinese chives or 2 green onions
12 asparagus tips
Dipping Sauce

1 teaspoon grated ginger
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 tablespoon Chinese rice wine
Getting Ready
Cut carrot and daikon into 2-inch lengths. Slice into paper thin slices. Cover with wet towels to prevent drying; set aside. Discard mushroom steams and slice caps.
Bring a pot of water to a boil. Add chives and blanch for 15 seconds; drain. Place chives in an ice water bath; drain. Cut chives into 12 pieces, each about 4 inches long.
To make the rolls: Layer a slice of carrot over daikon. Place asparagus and a few slices mushroom over daikon. Roll up into a cylinder. Tie chive around cylinder. Prepare 5 more rolls with daikon as outer layer. Prepare remaining rolls with carrot as outer layer by laytering a slice of daikon over carrot and placing filling over daikon.
Combine dipping sauce ingredients in a bowl.
Cooking
Prepare a wok for steaming. Place rolls on a heatproof dish. Cover and steam for 3 to 5 minutes.
Transfer rolls to a serving plate; serve with dipping sauce on the side.



y mandy seet (mandysst) on Monday, February 25, 2002 - 01:35 am: Edit


Shrimp Purse



Ingredients

Makes 4 servings.

1 dried black mushroom
12 medium raw shrimp
1/4 cup fish paste
1 1/2 teaspoons minced water chestnuts
12 siu mai or potsticker wrappers
Dipping Sauce

3 tablespoons red vinegar or vinegar of choice
1 1/2 tablespoons soy sauce
1 tablespoon fine chili sauce
1 tablespoon sesame oil
Getting Ready
Soak mushroom in warm water to cover until softened, about 20 minutes; drain. Discard stem and dice cap. Shell and devein shrimp, leaving tails intact.
Place fish paste, water chestnuts, and mushroom in a bowl; mix well.
Make each purse: Place 1 teaspoon fish mixture in cneter of a siu mai wrapper; keep remaining wrappers covered to prevent drying. Place a shrimp, tail side up, on top of fish mixture. Gather up and pleat wrapper around filling to form an open-topped pouch with shrimp tail exposed. Place purses on a heatproof dish. Cover purses with a damp cloth while filling remaining wrappers.
Combine dipping sauce ingredients in a small bowl.
Cooking
Prepare a wok for steaming. Place dish in steamer. Cover and steam for 5 to 6 minutes.
Place purses on a serving plate. Serve warm with dipping sauce on the side.



By mandy seet (mandysst) on Monday, February 25, 2002 - 01:53 am: Edit

Deep Fried Shrimp Balls


Ingredients
1 lb Shrimp, cleaned & deveined
2 Bacon strips
4 Water chestnuts
1/2 md Onion
Salt
Pepper
1 Egg, beaten
2 tb Corn starch
Oil for deep frying


Instructions
1. Mince shrimp, bacon, onion or water chestnuts together until fine.
Place mixture in bowl.
Remove crusts from bread. Dice bread into very fine cubes.
Place cubes in shrimp mixture. Add salt, pepper, egg and 2 tablespoons corn starch to mixture. Combine thoroughly.

2. Fill a wok halfway up with oil. Heat oil on highest heat setting.
When you think oil is sufficiently heated, test the temperature of it with a small piece of bread crust. If it frys to a golden brown colour, then oil is ready for deep frying.
If bread crust fails to brown readily, then oil is not ready yet. If bread crust frys to a dark brown, then oil is too hot.
Shut heat off of wok, allow oil to cool 5 minutes before turning heat on again.
Retest oil with bread crust to see if it is of proper temperature.

3. When oil is ready for deep frying, take 2 teaspoons, dip into shrimp mixture and form a 1" diameter ball.
Drop ball into hot oil, Place about 8 balls into the hot oil.
Allow each ball to deep fry 3 minutes.
Turn balls so that each will fry to a golden brown colour.
Remove balls to paper toweling to drain excess oil from them.
Repeat procedure for deep frying rest of shrimp mixture until all of the mixture is used up.
Place shrimp balls on a serving platter.
Garnish with parsley or other raw vegetable.


By carol on Monday, February 25, 2002 - 03:29 pm: Edit

Baked French Toast with Raspberry Preserves and Toasted Almonds



Ingredients:
For French Toast:
- 1 1/4 cups raspberry preserves
- 10 4x4x1-inch-thick slices egg bread
- 1 1/4 cups whole milk
- 3/4 cup whipping cream
- 1/2 cup sugar
- 3 large egg yolks
- 3 large eggs
For Almond Syrup:
- 1 1/4 cups light corn syrup
- 4 tsp sugar
- 3/4 tsp almond extract
- 1/2 cup sliced almonds, toasted
- Confectioners' sugar

Method:
1. FOR FRENCH TOAST: Butter 13x10-inch baking dish. Spread preserves evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserves side up and overlapping slightly. Whisk milk and next 4 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
2. FOR ALMOND SYRUP: Mix first 3 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour.
3. Preheat oven to 350 degrees F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with almonds and confectioners' sugar; serve with almond syrup.


By carol on Tuesday, March 12, 2002 - 02:59 pm: Edit

Ok, just share a yummy all times favourite local dessert: Fried Banana Fritters (Goreng Pisang)



Ingredients:
- 6 small half-ripe bananas
For Batter:
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup water
- oil for deep-frying
- Powdered sugar
- Ground cinnamon

Method:
1. Peel the bananas and cut crosswise into 3-inch lengths. Set aside.

2. FOR BATTER: In a bowl, sift together the flour, cornstarch, granulated sugar and salt. Gradually add the water, stirring constantly, until the batter is smooth and thick enough to lightly coat the back of a spoon. Set aside.

3. Preheat a wok or deep saucepan over medium-high heat. Pour in oil to a depth of 1 1/2 inches and heat to 375 degrees F. on a deep-frying thermometer. Add the bananas to the batter. Using long chopsticks or tongs, lift out the banana pieces one at a time, allowing the excess batter to drip off into the bowl, and carefully lower into the hot oil. Do not crowd the pan; the fruit must float freely. Deep-fry, turning often, until golden brown, about 2 minutes. Transfer to paper towels to drain. Repeat with the remaining banana pieces.



By carol on Wednesday, March 13, 2002 - 11:10 am: Edit



Here's an recipe to try out.
Shiitake Scallion Roll

Ingredients:
- 2 tbsp vegetable oil
- 15 fresh shiitake mushrooms, stemmed, cut into 1/4-inch-thick strips
- 6 green onions, thinly sliced (about 1/2 cup)
- 3 tsp soy sauce
- 1/4 tsp coarsely ground black pepper
- 5 dried nori sheets
- 3 3/4 cups Sushi Rice

Method:
1. Heat oil in heavy medium saute pan over high heat. Add mushrooms; saute until mushrooms are soft and brown, about 5 minutes. Add green onions and saute 10 seconds longer. Transfer mixture to small bowl. Stir in soy sauce and pepper. Cool to room temperature.
2. Place nori shiny-side down on bamboo sushi mat. Using rice paddle, spread 3/4 cup Sushi Rice over nori forming 1/4-inch thick layer and leaving 1/2-inch border on long sides. Arrange 1/5 mushroom mixture horizontally down center of rice.
3. Starting with long edge nearest you and using bamboo mat as aid, roll rice-coated nori around filling jelly-roll style. Using gentle pressing motion, compress roll forming round or square roll. Remove mat. Using very sharp knife, cut roll crosswise in half. Cut each half into 4 pieces, forming 8 pieces total. Repeat with remaining nori, rice and mushroom mixture.

Cooking Notes: Shiitake mushrooms are meaty-flavored Asian mushrooms that have flat, dark brown caps usually 2-3 inches (5-7.5 cm) in diameter.

This recipe makes 40 rolls.



By carol on Wednesday, March 13, 2002 - 12:06 pm: Edit

Seared Scallops with Orange

Ingredients:
- 2 tbsp cooking oil
- 2 pounds sea scallops
- 1/2 tsp salt
- 1/8 tsp fresh-ground black pepper
- 3 tbsp butter
- 2 scallions including green tops, chopped
- 1 tsp grated orange zest

Method:
1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot. Season the scallops with the salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon oil to the pan and repeat with the remaining scallops. Wipe out the pan.
2. In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the orange zest & Cook until the sauce thickens slightly, about 2 minutes. Add the scallops and warm until just heated through, about 1 minute.

Cooking notes:Be sure to dry the scallops thoroughly before cooking so they'll brown nicely.

This recipe serve 4.



By carol on Thursday, March 14, 2002 - 10:04 am: Edit


spanish cuisine.
Garlic Shrimp



Ingredients:
- 1/4 cup oilive oil
- 4 large cloves garlic, finely minced
- 1 tsp red pepper flakes
- 1 pound medium shrimp, peeled & deveined
- 2tbsp fresh lemon juice
- 2tbsp dry sheery
- 1 tsp parrika
- chopped fresh flat-leaf(italian)parsley for garnish
- freshly groung pepper
- salt

Method:
1. In a pan over medium heat, warm the olive oil. Add galic & red pepper flakes & saute for 1 min. Raise the heat to high & add the shrimp, lemon juice, sherry & parika. Stir well, then saute, stirring briskly, until the shrimp turn pink & curl slightly, about 3mins. Season to taste with salt & freshly ground pepper & sprinkle with parsley. Serve hot.

Cooking notes:
- Serve with lemon wedges, if desired.
- Red pepper flakes are coarsely ground flakes of dried red chiles, including seeds.
- Paprika is a powdered reddish brown spice derived from the dried paprika pepper.
- Flat-leaf(italian) parsley can be subsitute with normal parsley.




By carol on Friday, March 15, 2002 - 10:21 pm: Edit


Meringues with Blackberries


Ingredeints:
- For Meringue:
- 6 egg whites
- 1/8 teaspoon salt
- 1 1/2 teaspoons cream of tartar (omit if using a copper bowl)
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar
For Filling:
- 4 cups fresh blackberries
- 2 tablespoons granulated sugar

Method:

1. TO MAKE MERINGUE: Preheat the oven to 250 degrees F. In a large bowl, beat the egg whites with the salt and cream of tartar until soft peaks form. Add the vanilla extract. Gradually add the 1 1/2 cups sugar a few tablespoons at a time, beating after each addition until stiff, glossy peaks form.
2. Line a baking sheet with a piece of ungreased brown paper, such as a piece cut from a paper grocery bag, or parchment paper. Scoop up about 3/4 cup of the mixture and drop it onto the paper into a mound about 3 inches in diameter. With the back of a spoon, shape a shallow well in the center of the mound. Repeat to use the remaining meringue.
3. Bake the meringues for 1 hour. Turn off the heat and let the meringues cool in the oven at least 2 hours or overnight, if possible. Slip the meringues into a paper bag in a single layer, fold the top over, and store them in a dry place until ready to use, up to 3 or 4 days.
4. TO MAKE FILLING: In a medium bowl, combine the blackberries with the 2 tablespoons sugar. With the back of a spoon, mash some of the blackberries. Cover and refrigerate for several hours.
5. TO SERVE: Place the meringues on individual dessert plates and spoon some of the blackberries and their juice over each.

Cooking Notes: This recipe serve 8-10
The shells are white but can easily be tinted using a drop or two of food coloring. For an especially festive finale, top the meringues with a scoop of ice cream before adding the blackberries.



By carol on Monday, March 18, 2002 - 08:21 pm: Edit

Sweetheart Scones



Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- Pinch of salt
- 6 tbsp (3/4 stick) unsalted butter, frozen
- 1 teaspoon grated or finely minced orange zest
- 3/4 cup currants
- 1 egg, lightly beaten
- 3/4 cup half-and-half

Method:
1. Preheat an oven to 200Deg. Set aside a nonstick or parchment-lined baking sheet.

2 In a bowl, whisk together the flour, sugar, baking powder, and salt until well blended. Using the large holes of a grater, grate the frozen butter into the flour mixture. With a pastry cutter, two knives, or your fingertips, work the pieces into the flour for 30 seconds to 1 minute, until the mixture resembles coarse crumbs. The bits of butter should still be cool to the touch. Toss in the zest and the currants. Combine the egg and half-and-half, and stir into the flour mixture until the dough holds together. Do not overmix.

3 Dust your hands with flour and loosely gather the dough into a ball. Turn it out onto a lightly floured surface. Knead gently two or three times. Lightly pat or roll the dough 1/2 to 3/4 inch thick. Dip a 2 1/2-inch heart or muffin cutter into flour, and cut out the scones. Place on the baking sheet and bake until golden, 12 to 15 minutes. Serve warm

Cooking Notes: This recipe makes 10 scones.


By carol on Wednesday, March 20, 2002 - 12:13 pm: Edit

Sweet & Sour Crispy Noodles


Ingredients:
- 1/2 lb crispy fried rice sticks
- 1 lime
- 1 tbsp yellow bean sauce
- 2 tbsp tomato paste
- 2 tbsp Thai fish sauce
- 1/4 cup firmly packed brown sugar
- 2 tbsp oil">peanut or corn oil
- 1 whole chicken breast, boned, skinned and cut crosswise into slices 1/4 inch thick
- 1/4 lb medium-sized shrimp, peeled and deveined
- 2 cloves garlic, chopped
- 4 shallots, chopped
- 1 tbsp dried small shrimp, optional
- 2 fresh small red chili peppers, thinly sliced on the diagonal

Method:
1. Prepare the rice sticks; set aside.

2. Remove the zest from the lime in fine shreds; set aside. Squeeze the juice from the lime into a small bowl. Add the yellow bean sauce, tomato paste, fish sauce and brown sugar and stir to mix well; set aside.

3. Place a wok or large frying pan over medium-high heat. When it is hot, add the oil. When the oil is hot, add the chicken and shrimp and stir-fry until they feel firm to the touch, about 1 minute. Remove from the pan and set aside.

4. Add the garlic, shallots and dried shrimp, if using, to the pan; stir-fry until fragrant, about 30 seconds. Raise the heat to high. Add the lime juice mixture and continue to stir-fry until the mixture turns into a glossy syruplike sauce, about 2 minutes.

5. Reduce the heat to medium and gently fold in the crispy noodles and the chilies. Try to crush as few noodles as possible. Mix in the reserved shrimp mixture and lime zest. Transfer to a platter, forming the mixture into a mound. If using the bean sprouts and lime wedges, pile them at one end of the platter. Top with cilantro leaves, if desired, and serve hot.

Cooking Notes: This recipe serve 6-8



By carol on Monday, March 25, 2002 - 11:09 am: Edit


Shrimp Fried Rice



Ingredients:
- 2 tbsp soy sauce
- 1/8 tsp ground red pepper
- 1 tbsp vegetable oil, divided
- 3/4 pound medium shrimp, peeled
- 1 cup frozen green peas, thawed
- 1/3 cup sliced green onions
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup chilled cooked rice
- 2 tbsp sliced almonds, toasted
- 1 tbsp chopped fresh parsley

{method:}
1. Combine first 2 ingredients; stir well. Set soy sauce mixture aside.

2.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp, and stir-fry 30 seconds. Add peas, onions, and water chestnuts, and stir-fry 2 minutes. Add soy sauce mixture, and stir well. Remove shrimp mixture from skillet; set aside.

3. Add 1 tsp oil in skillet over medium-high heat. Add chilled rice, and stir-fry 2 minutes. Return shrimp mixture to skillet; stir-fry 1 minute or until mixture is thoroughly heated. Sprinkle shrimp mixture with sliced almonds and chopped parsley.



By angelia (angph38) on Tuesday, March 26, 2002 - 12:56 pm: Edit

from STREATS, 18 March 2002

Lettuce Cup of Gems

2 carrots, quartered lengthwise and sliced thickly
150g broccoli, cut into flowerettes
2 tablespoons canola oil
2 pieces firm tofu, cut into bite-size cubes
2 cloves garlic, smashed and chopped finely
8 fresh shitake mushrooms, halved, if large
1 green apple, skinned, cut into cubes and rinsed in salted water to prevent discolouration
100g roasted cashew nuts
a few drops of sesame oil
light soy sauce to taste
a pinch of sugar
8 well-shaped iceberg lettuce leaves
hoisin sauce
chilli sauce
8 frozen mantou (bread)
oil for frying mantou (if you’re frying them)


1. wash and soak lettuce leaves in cold water to keep them fresh and crisp
2. steam carrot cubes. bring water in a steamer to a furious boil, then place steaming tray containing carrot cubes in steamer. steam for 3 minutes
3. place broccoli flowerettes over carrots and continue steaming for a further minute
4. remove steamng tray with carrots and broccoli from steamer, flush with cold water to retain colour of vegetables. put aside
5. meanwhile, steam or fry mantou
6. heat oil in wok. fry tofu cubes for 2 minutes
7. add broccoli, carrots, mushroom, apple and cashews. toss well
8. season with soy sauce, sugar and seasame oil, taste and adjust seasoning if necessary. remove from heat
9. carefully pat dry lettuce leaves with a tea towel. place two on each plate, one above the other forming a cup to contain the vegetables
10. spoon cooked vegetables into lettuce cups, serve immediately with mantou, chilli and hoisin sauces


preparation time : 20 mins
cooking time : 15 mins

note : broccoli, carrots, dofu, apples, garlic have been identified as food that help prevent cancer

By carol on Wednesday, March 27, 2002 - 10:21 am: Edit



Russian-Style Chicken Cutlets

Ingredients:
- 2 slices good-quality white bread, crusts removed
- 1/4 cup half and half
- 1 pound ground chicken
- 1 egg
- 1/2 tsp salt
- 1/4 tsp fresh-ground black pepper
- 1/2 tsp dried dill
- 5 tbsp butter, 3 of them at room temperature
- 1 cup dry bread crumbs
- 2 tbsp cooking oil

Method:
1. Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.

2. Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.

3. In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.





By carol on Wednesday, March 27, 2002 - 03:36 pm: Edit

Egg Tarts

Ingredients:
- 2 cups all-purpose flour
- 5/8 cup butter
- 1 egg yolk
- 7 tbsp confectioners' sugar
- 2 tbsp evaporated milk
- 5 eggs
- 3/4 cup white sugar
- 1 1/8 cups boiling water
- 1/2 cup evaporated milk
- 2 tbsp custard powder
- 1/4 tsp distilled white vinegar

Method:
1. Preheat the oven to 375 degrees F (190 degrees C).

2. Cream butter and confectioners' sugar. Mix in egg yolk, flour, and 2 tablespoons evaporated milk. Roll dough out thinly, and cut out rounds with a fluted cutter. Place into tart molds.

3. Bake for 12 minutes.

4. Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar. Dissolve sugar in boiling water, and pour into custard mixture. Mix well, and let stand to remove air bubbles. Pour the egg custard into the baked tart shells.

5. Bake for 10 minutes. Cool.



By Alic (alic) on Thursday, March 28, 2002 - 09:23 am: Edit


Portuguese Egg Tarts

CLOSE ENCOUNTERS OF THE TART KIND . . . Yummy Portuguese Egg Tarts.

Ingredients
For pastry dough:
Pastry (A)

80g plain flour
75g melted butter
Pastry (B)
80g plain flour
1 tsp milk powder
1 tsp sugar
l/4 tsp salt
1 tbsp corn oil
1 egg yolk
2 tbsp ice-cold water
For cream cheese filling:
100g whipping cream
55g sugar
1 piece cheddar cheese--chop finely
125ml UHT milk
2 eggs--beat lightly
Pinch of salt
1/4 tsp vanilla essence
Method
To make the pastry:
Sift flour (A) into a mixing bowl. Add melted butter and mix well to combine. Set aside for 10 minutes.

Sift flour (B) and milk powder into a mixing bowl. Stir in sugar, salt and corn oil. Add egg yolk and stir in water. Work the ingredients together to form a smooth and fine dough. Leave aside for 10 minutes.
Roll out pastry (A) into a rectangle. Roll out pastry (B) into a rectangle twice the size of (A). Place pastry (B) in the centre of pastry (A). Fold over both sides to overlap. Roll out flat.

Fold the pastry into four or quarters. Roll out flat. Repeat twice, then fold again into quarters and leave aside for 10 to 15 minutes.

Roll dough into a big rectangle. Roll the rectangle Swiss roll- style. Cut the roll into 7 equal pieces. Take a piece and press lightly into a greased tart mould. Trim the edges neatly. Set aside to rest for 5 minutes.

Pour filling 8/10th full into the tart mould and bake in a preheated oven at 220 °C for 25 minutes or until the top or surface of the tart turns golden brown.

To make the filling:
Bring half portion of cream to a low boil. Stir in sugar to dissolve. Add the rest of the cream and cheese. Mix well to blend. Set aside to cool. Add beaten egg, vanilla essence and milk to combine. Strain the mixture through a wire mesh sieve.

By carol on Thursday, April 04, 2002 - 07:49 pm: Edit


Sesame Chicken

Ingredients:
- 1 cup vegetable oil
- 1 boneless, skinless chicken breast, cut into bite-size pieces
- 1/2 cup scallions, cut into 1-inch strips
- 1 tbsp minced fresh ginger
- 2 cloves garlic, minced
- 1 red bell pepper, cut into bite-size pieces
- 1 tbsp Chinese sesame oil
- 2 tbsp soy sauce
- 2 cups basil leaves or fresh spinach

Method:
1. Over high heat, heat a wok. Add the vegetable oil and heat until shimmering. Add the chicken and fry for 2 minutes. Drain the chicken from the oil and set aside. Remove all but 2 tablespoons of the oil from the wok.

2. Over high heat, warm the wok. Add the scallions, ginger, garlic, and red bell pepper and stir-fry for 2 minutes. Return the chicken to the wok and stir-fry for 1 minute. Add the sesame oil, soy sauce, and basil leaves and stir-fry for 1 minute more. Empty the wok into a warm serving dish.


By carol on Thursday, April 04, 2002 - 07:53 pm: Edit

Watermelon Lemonade

Ingredients:
- 6 cups watermelon cubes (seeds removed)
- 1/4 cup raspberries
- 1 cup water
- 1/3 cup sugar
- 1/2 cup lemon juice

Method:
Place watermelon, raspberries and water in container of electric blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour.

By carol on Saturday, April 06, 2002 - 09:20 pm: Edit


Fruit Berry Streusel



Ingredients:
- 1 pkg Frozen Puff Pastry Shells
- 1/3 cup all-purpose flour
- 2 tbsp. Sugar
- 1/4 tsp. ground cinnamon
- 2 tbsp. butter or margarine, melted
- 1 can (21 oz.) fruit pie filling (blueberry, cherry or strawberry)

Method:
1. Bake pastry shells according to package directions.

2. Mix flour, sugar, cinnamon and butter until mixture resembles coarse crumbs.

3. Spoon about 1/3 cup pie filling into each shell. Top with crumb mixture. Bake 5 min. Remove from baking sheet and cool on wire rack 10 min. Serve warm or at room temperature.


By carol on Saturday, April 13, 2002 - 03:03 pm: Edit

Swimming Pool



Ingredients:
- 1/2 oz blue curacao
- 1 oz Rose's sweetened lime juice
- 1 1/2 oz vodka, heavily iced and strained
- Lime slice (optional), for garnish

(Curacao, a liqueur, is a sweet alcoholic beverage flavored with orange peel and named for the Caribbean island where it originated.)

Method:
Pour curacao, lime juice, and vodka over a large handful of ice in a cocktail shaker. Shake well and strain into a chilled cocktail glass. Perch a lime slice on glass rim, if desired.



By carol on Sunday, April 14, 2002 - 06:12 pm: Edit


Apple Strudel



{Ingredients:}
- 1 1/2 cups bread flour or all-purpose flour
- 1 egg, lightly beaten
- 1/2 cup unsalted butter
- 1 cup fresh bread crumbs
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
- 1 1/4 lb. cooking or very tart dessert apples (about 4 medium)
- 1/2 cup golden raisins
- Confectioners' sugar, for dusting

Method:

1. Sift the flour and a pinch of salt into a large bowl. Make a well in the center, add the beaten egg and 1/4 cup warm water, and mix with your hands to a smooth dough. With the bowl tipped to one side, and with open fingers, beat the dough, rotating your wrist. The dough is ready when it pulls away from the bowl and is difficult to beat. Place in a clean, lightly floured bowl, cover and leave in a warm place for 15 minutes.

2. Melt half of the butter in a skillet. Slowly fry the bread crumbs until golden brown, then set aside to cool in a bowl. Mix the sugar and cinnamon in a small bowl. Preheat the oven to 350 degrees F.

3. Thoroughly flour one side of a large clean dish towel, place the pastry on top and, with your fingers, gently stretch the dough to a large rectangle about 24 x 20 inches; cover with another dish towel and set aside for 15 minutes. Melt the remaining butter and set aside.

4. Peel, quarter, core and thinly slice the apples and combine with the bread crumbs, cinnamon mixture and raisins. Brush the dough liberally with the melted butter, then sprinkle the apple mixture all over the dough. Trim away the thick edge with a pair of scissors.

5. Pick up the dish towel from the shorter side, and push away and down from you to lightly roll the strudel up like a jelly roll. Tip the strudel carefully onto a baking sheet, seam-side down or to one side. Leave the strudel straight, or curve it lightly into the traditional crescent. Brush the pastry with any remaining butter.

6. Bake for 35-45 minutes, or until crisp and golden. Cool, slightly, sprinkle with confectioner's sugar and serve warm with vanilla custard, ice cream or whipped cream served alongside.

(This recipe serves 8)





By carol on Sunday, April 14, 2002 - 09:51 pm: Edit


Chilled Wine jelly

Ingrediients:
- 200ml Chardonnay
- 350ml water
- 170g grape flavoured gelative
- 30g castor sugar, to taste
- 1 tbsp lemon juice
- strwaberries, halved
- rasperries

Method:
1. Bring the 350ml water & sugar to a boil. Stir into gelative until gelatine has completely dissolved.

2. Gently add & stir in 200ml of chardonnay into the gelatine mixture is clear.

3. Remove from heat & add in the lemon juice. Drop in the mixed berries & pour gelatine mixture into the heat-resistant moulds & refrigerate for approximately 4hrs or until firm.

4. Turn out the chilled wine jelly & serve immediately with the remaining berries or ice-cream if desired.


By carol on Thursday, April 18, 2002 - 08:13 pm: Edit


Fresh Strawberry Ice Cream



Ingredients:
- 1 cup whipping cream
- 1/2 cup half and half
- 2/3 cup sugar
- 5 large egg yolks
- 1/4 cup light corn syrup
- 3 cups fresh strawberries, hulled (from one 16-ounce container)

Whipping cream, also called heavy cream, has a milk fat content of between 36 to 40 percent. When whipped, it will double in volume.

Half and half is a commercial dairy product that consists of half milk and half light cream.

Method:

1. Combine cream and half and half in heavy medium saucepan. Stir sugar, yolks and corn syrup in medium bowl. Bring cream mixture to simmer. Gradually stir cream mixture into yolk mixture. Return mixture to saucepan.

2. Using wooden or rubber spatula, stir over medium-low heat until custard thickens and leaves path on back of spatula when finger is drawn across, about 10 minutes (do not boil). Transfer custard to bowl. Cover and refrigerate custard until cold.

3. Puree strawberries in food processor. Gradually blend in custard. Strain custard through fine-mesh sieve. Process in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. Scoop ice cream into bowls and serve.

(This recipe serve 1 cup)




By carol on Tuesday, April 23, 2002 - 09:53 pm: Edit



Ingredients:
- 1 1/2 cups cracker crumbs
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter, melted
- 2 (8 ounce) packages cream cheese
- 2 teaspoons lemon juice
- 1 pint heavy whipping cream
- 1/3 cup white sugar
- 1 (21 ounce) can cherry pie filling

Method:
1. In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.

2. In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.




By carol on Tuesday, April 23, 2002 - 09:56 pm: Edit


Here's a No-bake fruitcake recipe.

Ingredients:
- 1 pound halved candied cherries
- 4 cups chopped pecans
- 1 (14 ounce) can sweetened condensed milk
- 1 (14 ounce) can coconut milk
- 1 cup flaked coconut
- 1 cup raisins
- 1 teaspoon vanilla extract
- 1 (12 ounce) package vanilla wafers, crushed

Method:
1 In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.



By carol on Wednesday, April 24, 2002 - 01:18 pm: Edit


Har Kar

Ingredients:
- Prawn meat 500g
- Pork 100g
- Bamboo shoot 50g
- lettuce 20g
- Cornflour 1 tbsp
- salt 2tsp
- sugar 20g
- sesame oil 1 tsp
- Garlic oil 1tsp
- (Pastry): tung flour 150g, tapioca flour 100g, boiling water 200g, garlic oil 1 tsp.

Method:
1. Mix all the ingredients & sesaoning together. Store in feezer.
2. Mix all the ingredients togeher to form a dough into small potions. Roll out & enclose each piece with the filling. Steam for 8 mins.

I stiil have the following recipes: Crystal Shrimp Dumpling, mango dumpling, carrot dumpling with meat, Shrimp dumpling & pao recipes.
Will post them here inthe future.



By monroe on Wednesday, April 24, 2002 - 01:58 pm: Edit

Hi ,

i found this really useful site with lots of local recipes...

http://thestar.com.my/kuali/a_k.html

carol on Thursday, April 25, 2002 - 08:08 pm: Edit



BLACK PEPPER STEAK

Ingredients:
- 2 tsp black pepper
- 2 tbsp tamari
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp sugar
- pcs of beef fillet
2 tbsp butter

Method:
1. In a bowl, combine the black pepper, tamari, garlic, salt & mix well. Add in beef fillet & coat well on all sides. Cover & marinate in the refrigerator for 45mins.
2. melt butter in a saucepan over medium high heat. Place the beef fillet in the pan & saute for 6-8mins.

This recipe is nice & NO MSG...

Here's a nice steak recipe to try out as well.

Grilled Asian Flank Steak



i{Ingredients:}
For Marinade:
- 1/2 cup soy sauce
- 1/2 cup plum sauce
- 1/2 cup pineapple juice
- 1/2 cup ketchup
- 1/4 cup scallions, finely sliced
- 3 tbsp cilantro, chopped
- 2 tbsp fresh ginger, minced
- 2 tbsp fresh garlic, minced
- 2 flank steaks (about 1-1/4 pounds each)

Method:
1. Combine all marinade ingredients. Mix well.

2. Place flank steak in a resealable plastic bag and add marinade. Refrigerate for 3 to 6 hours, turning occasionally to distribute marinade.

3. Remove flank steak from the marinade. Reserve marinade. Place steak in center of cooking grate and grill for 15 to 20 minutes, or until desired doneness, turning once halfway through grilling time. Occasionally brush lightly with remaining marinade while grilling. Remove steak when done and hold in a warm place for 5 to 7 minutes. Slice thinly on the bias for serving.

4. Meanwhile, bring remaining marinade to a boil and simmer rapidly for 5 minutes. Serve with steak.




By carol on Sunday, April 28, 2002 - 07:08 pm: Edit



Banana Coconut Cake



{Ingredients:}
For Cake:
- 3/4 cup plus 2 tablespoons unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 eggs
- 1/2 cup buttermilk
- 1 1/3 cups mashed ripe banana
- 2 1/2 cups sifted cake flour
- 1 tsp baking powder
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1/2 cup finely chopped pecans

For Custard:
- 3/4 cup plus 1 tablespoon unsweetened coconut milk
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks

For Assembly:
- 3 bananas, peeled and sliced
- 1/4 cup lemon juice
- 2 tbsp sugar
- 1 cup unsweetened flaked or shredded dried coconut, toasted

{Method:}
1. FOR CAKE: Preheat an oven to 350 degrees. Butter and flour two 9-inch round cake pans. To make the cake, in a large bowl and using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, about 10 minutes. Beat in the eggs, one at a time. Continue beating until very light and fluffy, about 10 minutes longer. Mix in the buttermilk and mashed banana.


2. In a separate bowl, sift together the flour, baking powder, salt and baking soda. Add the flour mixture to the butter mixture and beat on low speed just until moistened. Increase the speed to medium and beat for 1 minute. Then, using a wooden spoon, fold in the pecans.

3. Pour the batter into the prepared pans, dividing it evenly. Bake until a toothpick inserted into the center comes out clean, 25-35 minutes. Transfer to racks and let cool in pans for 5 minutes, then invert the cakes onto the racks to cool completely.

4. FOR CUSTARD: Line a rimmed baking sheet with parchment paper or plastic wrap and set aside. In a heavy saucepan, combine the coconut milk and whole milk and bring to a boil. Remove from the heat and set aside. In a bowl, stir together the sugar and cornstarch. Add the eggs yolks and stir briskly until blended. Whisk half of the hot milk into the sugar-yolk mixture to temper it, then whisk the sugar-yolk mixture into the remaining hot milk in the saucepan. Place over medium heat and cook, stirring constantly, until smooth and thick, 3-4 minutes. Spread the custard on the prepared baking sheet; cover with a sheet of parchment paper or plastic wrap to prevent a skin from forming. Refrigerate until cool.

5. Preheat an oven to 350 degrees.

6. TO ASSEMBLE: In a bowl, toss the banana slices with the lemon juice and sugar. Trim the top of a cake layer so that it is level and place on a serving plate. Spread with a thin layer of the custard, arrange the banana slices on top, and then spread a thin layer of custard over the bananas. Place the second cake layer on top, bottom down, and spread the top with the remaining custard. Garnish with the coconut, mounding it on top. Serve at once or cover and refrigerate for up to 24 hours.



By carol on Tuesday, April 30, 2002 - 01:59 pm: Edit



Chocolate Puffs

Ingredients:
(A) 120g margarine, 300ml water, 1/4tsp salt
(B) 200g plain flour, 4 eggs, 1/4tsp baking powder
(C) cooking chocolate

Method:
1. Put A in pot to boil untill disolved, stir in flour remove it & leave to cool.

2. Add in flour, then add in eggs one by one & stir into a smooth batter. Finally add baking powder.

3. pipe out a falt layer of batter on a baking tray, add 1/2tsp of chocolate & pipe again to cover chocolate.

4. Arrange in oven, bake at 180deg. for 25mins. Remove & serve.

Cheers:
carol


By carol on Saturday, May 04, 2002 - 07:28 pm: Edit



Apple and Dried Cherry Strudel



{Ingredients:}
- 2 cup dried tart red cherries
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 cups thinly sliced peeled cooking apples (about 1 pound)
- 10-12 sheets frozen phyllo dough (about 18x12-inch rectangles), thawed
- 1/3 cup butter, melted
- 1 tablespoon granulated sugar

{Method:}

1. Pour enough boiling water over dried cherries to cover; let stand 20 minutes. Drain cherries. In a large mixing bowl combine brown sugar, flour, and cinnamon. Add apples and dried cherries; toss gently to mix. Set cherry mixture aside.


2. TO ASSEMBLE: Cover a large surface with a floured bed sheet; unfold phyllo dough. Stack 2 layers of phyllo on the floured bed sheet, brushing between layers with some melted butter. Arrange another stack of 2 layers on the bed sheet, brushing between and overlapping stacks slightly. Add 3-4 more stacks, brushing and overlapping, forming a rectangle about 40x18 inches (stagger stacks so all seams are not down the middle). If necessary, trim to a 40x18-inch rectangle. Brush with melted butter.


3. Beginning 4 inches from one short side of the dough, spoon filling in a 4-inch-wide band across the dough. Using the bed sheet underneath as a guide, gently lift the 4-inch piece of dough and lay it over the filling. Slowly and evenly lift the bed sheet and roll up the dough and filling, jelly-roll style, into a tight roll. If necessary, cut excess dough from ends to within 1 inch of filling. Brush top with remaining butter; sprinkle with granulated sugar. Fold ends under to seal. Carefully transfer strudel roll to a lightly greased 17x14-inch baking sheet. Bake in a preheated 350Deg oven for 35-40 minutes, or till golden. Carefully remove strudel from pan. Cool on a rack.

Chocolate-Apricot Strudel



{Ingredients:}
For Filling:
- 1/3 cup amaretto (almond-flavored liqueur)
- 1/4 cup sugar
- 2 tablespoons water
- 1 cup dried apricots, thinly sliced (about 6 ounces)
- 1 tablespoon chopped crystallized ginger
- 1/2 cup semisweet chocolate chips, divided

Remaining Ingredients:
- 8 sheets frozen phyllo dough, thawed
- Butter-flavored cooking spray
- 4 apricots, diced (optional)

{Method:}

1. TO PREPARE FILLING: Combine first 3 ingredients in a medium bowl. Microwave at high 1 1/2 minutes or until sugar dissolves, stirring after 45 seconds. Stir in dried apricots and ginger; cover. Microwave at high 3 minutes; let stand 5 minutes. Place apricot mixture in a food processor or blender; process until coarsely chopped. Spoon apricot mixture into bowl; cover and cool completely. Stir in 1/4 cup chips.

2. TO ASSEMBLE: Preheat oven to 350 degrees F. Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.

3. Spoon filling along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of apricot mixture on each end.

4. Starting at long edge with 2-inch border, roll up jelly-roll fashion. Do not roll tightly, or the strudel may split. (Strudel may be frozen for up to five days at this point.) Place strudel, seam side down, on a baking sheet coated with cooking spray. Score 7 diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray. Bake at 350 degrees F for 30 minutes or until golden.

5. Place 1/4 cup chips in a small heavy-duty zip-top plastic bag, and seal. Submerge bag in very hot water until chips melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate evenly over each of 8 dessert plates. Cut strudel diagonally into 16 slices using a serrated knife dipped in hot water; arrange 2 slices over chocolate drizzle. Garnish each serving with diced apricot, if desired.


By carol on Sunday, May 05, 2002 - 05:07 pm: Edit


Deep fried Prawns Dip in Salad

Ingredients:

- 4 punds large prawns (peeled and deveined)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 8 eggs, beaten
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups vegetable oil
- salad cream

Method:
1. In a medium size mixing bowl combine prawns, salt and pepper; stir.

2. Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge prawns in egg mixture then fry in oil until they are golden.

3. Served the prawns with salad cream.



By stars on Sunday, May 05, 2002 - 11:27 pm: Edit

Hi Carol
Sori to trouble u. u know how to make tang gui soup with egg. sweet one. Usually women eat after their menses? Do u boil such things to drink ?



By hippie on Monday, May 06, 2002 - 04:32 pm: Edit


Misc Soup (couldn't think of a proper name)
==========
Serves 4-6

You need:
2 chicken stock cubes
1 onion (skinned & cut into slices)
1 carrot (skinned & cut into cubes)
2 stocks of celery (cut into stripes)
2 tomatoes (cut into quarters)
1/2 teaspoon of salt

Lean pork meat - cut into bite sizes (depend on individual preferences)
Tofu - cut into cubes

Optional ingredient - Corn

Method:
1. Boil 1 litre of water.
2. Once the water is boiled, add the chicken cubes & stir (make it dissolved).
3. Add the onions, tomatoes, carrots, celery into
the boiling water. Cover & let it cook for
around 10 mins. Occasionally stirring it.
4. AFter around 10 mins, open & put the tofu (or
corn) in. Cover it & let it cook for another 10 mins.
5. Open & see whether the tofu have "floated" up
to the surface or not. If it has, it means its
cooked. If not, cover & cook until it has "float" up.
6. Once the tofu has "float" up, add the lean
pork meat into the soup. Wait for 1-2 mins for
the meat to cook. (Meat cooks really fast).
7. Add the salt.
8. Bring to a boil & served immediately.

Tip: To add a little bit more flavour to the soup, u can marinate the meat with sesame oil & soy sauce.


By hippie on Tuesday, May 07, 2002 - 11:33 am: Edit



Asian Egg Drop Soup
===================

4 cups chicken broth
1 teaspoon soy sauce
1 teaspoon cornstarch, mixed with 2 tablespoon water
2 eggs, lightly beaten
2 green onions, chopped
salt & pepper

Method:
1. Bring broth & soy sauce to a boil
2. Slowly add cornstarch mix, stirring until thickened
3. Reduce to a simmer.
4. Add eggs slowly, while stirring the soup the same direction
5. The egg will spread & feather. Turn off heat & add the onions.
6. Add salt & pepper. Serve immediately.



carol on Tuesday, May 07, 2002 - 08:38 pm: Edit



sweet & Sour Pork

INGREDIENTS
- 1 pound pork meat
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon water
- 1 egg
- 1/4 cup corn starch
- 2 tablespoons vegetable oil
- 1 green bell pepper, chopped
- 1 red chile pepper - chopped (optional)
- 1/2 cup crushed pineapple
- 1 onion, chopped
- 1 tomato, chopped
- 4 tablespoons white sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 4 tablespoons white vinegar
- 3 tablespoons ketchup
- 2 tablespoons plum sauce
- 5 tablespoons water

METHOD:
1 Arrange pork meat on a cutting board and cover with a sheet of plastic wrap. Using a mallet or the back of a knife, pound the pork until each medallion is fairly flat, about 1/4 inch thick.

2 Cut each pork meat into 1 inch square pieces. In a medium bowl, combine the salt, baking soda and water. Place the pork pieces in the bowl and turn to coat.

3 Place the tapioca flour in a large, resealable plastic bag. Place the pork pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour.

4 Heat the oil in a large skillet over medium high heat. Place the pork pieces in the oil and fry for 5 to 10 minutes, or until golden brown. Remove the pork from the oil and set aside.

5 In the same skillet over medium high heat, combine the green bell pepper, red chile pepper, pineapple, onion and tomato and saute for 5 minutes.

6 To Make Gravy: In a separate small bowl, combine the white sugar, salt, corn flour, vinegar, ketchup, plum sauce and water. Mix well and pour this into the skillet with the vegetables.

7 Reduce heat to low and let simmer for 5 to 10 minutes, allowing the gravy to thicken. Return the pork pieces to the skillet, mix all together well and serve.



By mandysst on Wednesday, May 08, 2002 - 02:09 am: Edit



Durian Ice Cream

Serves 4 to 5

Ingredients:
4 or 5 segments of fresh or frozen durian
1 cup/8 fl oz/250 ml milk
1 cup/8 fl oz/250 ml cream
2 egg yolks
1/2 cup/4 oz/125 g sugar

Directions:
If using frozen durian, thaw completely.
Remove seeds and press flesh through a nylon sieve to eliminate the fine fibres.
Heat milk and cream in a heavy enamel or other non-aluminum pan, stirring until almost boiling. Whisk egg yolks with sugar until light, stir in a ladleful of the hot milk mixture and return to saucepan. Stir over very low heat until custard thickens, taking care not to let it boil or it will curdle. Cool the custard and chill it well, then add a little at a time to the durian pulp, combining it thoroughly before adding more custard. This keeps the texture even.
Freeze in a churn or a shallow glass dish. If using still-freezing method, stir 2 or 3 times during freezing to enhance smoothness. Or, after it has frozen, break into pieces and puree in food processor until smooth but not melted. Return to freezer until firm. Press freezer wrap directly on surface of ice cream to prevent ice crystals forming. It is advisable to store durian ice cream in a freezer container with a well-fitting lid.

By mandysst on Wednesday, May 08, 2002 - 08:34 pm: Edit



Honey Garlic Barbecue Pork/Spareribs

Ingredients
3 - 4 pounds Boston pork butt and/or spareribs
Marinade-Sauce
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons honey
1 teaspoon salt
3- 4 garlic cloves, crushed

1/4 cup (approximately) liquid honey

Cut the pork into strips that are 3/4 inches in length, trimming off part of the fat. Mix together well the marinade/sauce ingredients, and pour it over the pork. Marinate the pork at room temperature for 1 - 2 hours.
Line 1 or 2 cookie sheets (as needed) with aluminum foil, and place a cooking rack on each sheet. Place the pork on the rack and bake in a preheated oven at 350 degrees for 30 minutes.
Brush the pork strips with honey, and then turn them over and brush the other side with honey.* If there is any extra marinade brush it on as well. Bake for another 30 minutes.
If using spareribs, leave in large flat pieces, and marinate and cook the same way as the pork.

*If the pork isn't cooking quickly enough, you can broil them for about 5 minutes before turning them over.

Variations
For a more garlicky flavor, add extra garlic when brushing the pork with honey.
If you need a substitute for honey, try using brown sugar or corn syrup.

By mandysst on Wednesday, May 08, 2002 - 08:44 pm: Edit


Garlic Chicken

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice

SAUCE

1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce

Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat
wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok
and stirfry about 30 seconds, until ginger and garlic are fragrant but not
brown. Return chicken to wok, restir sauce ingredients and add to wok.
Cook, stirring constantly, until mixture is well combined, hot and bubbly
and thickens slightly. Turn off heat and splash with about 1 tsp of darksesame oil. Serve over rice. Makes 4 servings.

By mandysst on Wednesday, May 08, 2002 - 09:07 pm: Edit



MONGOLIAN BEEF

Makes 6 servings

1 lb thinly sliced beef
3 Tbsp soy sauce, divided
1 Tbsp cornstarch
2 cloves garlic, pressed
3/4 cup water
2 1/2 tsp cornstarch
1 tsp sesame seed, toasted
1/2 tsp sugar
1/4 tsp crushed red pepper
2 Tbsp vegetable oil, divided
2 medium carrots, thinly sliced diagonally
1 bunch green onions, cut into 2-inch lengths
with whites separated from tops

Hot cooked rice

Cut beef across the grain into long, thin slices.

Combine 1 tablespoon each of soy sauce and cornstarch with garlic in a
medium bowl; stir in beef. Let stand 10 minutes.

Meanwhile, combine the water, remaining 2 Tbsp soy sauce, 2 1/2 tsp
cornstarch, sesame seed, sugar and red pepper; set aside.

Heat 1 Tbsp oil in hot wok or skillet over high heat. Add the beef and
stir-fry for 1 minute; remove.

Heat the remaining 1 Tbsp oil in the same pan. Add the carrots and
white parts of the green onions; stir-fry for 2 minutes. Add the green
onion tops and stir-fry for another minute. Add the beef and soy sauce
mixture. Cook and stir until the sauce boils and thickens.

Serve immediately with rice.

by carol on Friday, May 10, 2002 - 01:39 pm: Edit


Black Forest Cake

Ingredients:
(A) 250g sponge mix flour
4 eggs
4 tbsp water mixed with 1tbsp cocoa powder


(B) 400g dark sweet pitted cheeries
8 maraschino cherries
chocolate rice

(C) 500g fresh cream (whippped until thick)

corn oil

Method:
1. Beat ingredients (A) until fluffy, stir in corn oil & pour into a 8" baking tray.

2. Bake at 150Deg for 1hr, remove & leave to cool, then cut into 3 horizontal layers.

3. Sandwich dark sweet pitted cherries betwen each layer, decorate with whipped cream, maraschino cherries & choclate rice.

Cooking Tips:
Fresh cream should be referated before use to make it cold enough for whipping.





By hippie on Friday, May 10, 2002 - 03:41 pm: Edit


Recipe:

The Ultimate Strawberry Shortcake
===================================

1 quart fresh strawberries
1/2 cup sugar
8 ounces cream cheese, softened
1 cup powdered sugar
1 (8 ounce) container frozen whipped topping
1 (14 ounce) angel food cake, cut into cubes

1 Wash, stem, and cut strawberries in half.
2 Add sugar; toss to mix well.
3 Chill.
4 Beat cream cheese and powdered sugar well.
5 Fold in whipped topping and cake cubes.
6 Spread cake into an ungreased 13x9 dish.
7 Cover and chill for at least 2 hours.
8 Cut cake into squares; top with strawberries.

By carol on Saturday, May 11, 2002 - 01:47 pm: Edit


Deep-Fried Pork Chop

Ingredeints:
- 400g boneless pork chop
- 4 eggs
- salt
- pepper
- 100g flour
- breadcrumbs
- Cooking oil
Method:
1. Remove fat & tendon from pork chop & pound. sprinkle wiht salt & pepper, rolling in flour, egg mixture & breadcrumbs respectively.

2. Deep fried in hot oil till golden bown, Remove & serve hot.

Cheers:
Carol


By hippie on Tuesday, May 14, 2002 - 03:51 pm: Edit

hi all, just wanna share this recipe with u all...tried it & not 2 bad...simple & fuss-free

Mee Goreng
=========

Sliced green chilies
Sliced onion
Bean sprouts
Tomato sauce
Finely sliced cabbage
Cucumber
Yellow noodle
Quartered tomatoes
Eggs
Boil & diced potatoes
Salt & sugar
Minced mutton (or pork/ beef/ chicken)

Method:
1. Heat oil & fry onion well.
2. Add minced mutton, tomatoes, potatoes & cabbage.
3. Next, throw in noodles & bean sprouts & fry for a short while. Throw in green & red chilies & fry briefly.
4. In the center of the wok, heat oil & put in the eggs, scramble & mix with noodles thoroughly.
5. Season with salt, sugar, tomato sauce & chili sauce.

you can omit some of the ingredients if u want, this is a really flexible dish...

By mandysst on Wednesday, May 15, 2002 - 01:46 am: Edit

Salt and Pepper Crabs

Ingredients:

6 medium raw crabs
2 tbs sea salt
3 tbs oil
8 cloves of garlic, crushed
6 spring onions chopped
3 tsp crushed black peppercorns
fresh red and green shredded chilli.
fresh coriander.

Preparations:

1. Clean crabs,cut into 4 pieces.

2. Put in pan of cold salted water for 30 mins, drain.

3. Rinse and drain again dry.

4. Heat oil in wok and fry garlic for 2 mins.

5. Add crabs and saute for 5-6 mins.

6. Add spring onions to wok with pepper corns and a little sea salt.

7. Continue till crabs are cooked and in very little water to keep moist.

8. Garnish with chilli and coriander.



By hippie on Wednesday, May 15, 2002 - 11:07 am: Edit


Home-made Crepes
==============

1 cup flour
1 teaspoon vegetable oil
1 1/2 cups milk
1/4 teaspoon salt
2 eggs

Method:
1. Combine flour, milk, eggs & oil. Add salt.
2. Heat a lightly greased 6 inch skillet; remove from heat.
3. Spoon in 2 tablespoon batter; lift & tilt skillet to spread evenly.
4. Return to heat; brown on one side only.
5. To remove, invert pan over paper toweling.
6. Repeat with remaining batter
7. Fill with your fave filling.


By carol on Wednesday, May 15, 2002 - 08:02 pm: Edit


Durian Puff
Ingredients:
- 1 cup water
- 5 tablespoons unsalted butter, cut into small pieces
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup sifted all-purpose flour
- 5 eggs
- 300g Fresh durian

Method:
1. Preheat an oven to 400 degrees. Butter and flour a large baking sheet.

2. FOR PASTRY PUFFS: In a saucepan, combine the water, butter, salt and the 1/2 teaspoon sugar and bring to a boil. As soon as it boils, remove the pan from the heat and add the flour all at once. Using a rubber spatula or a wooden spoon, briskly beat in the flour. Place the saucepan over high heat and continue beating briskly for 2 minutes. Remove from the heat again and scrape the contents of the pan into a large bowl. Add 4 of the eggs, one at a time, beating vigorously after each addition until smooth.

3. Place the dough in a pastry (piping) bag with a 1/2-inch plain tip. Pipe mounds about 2 inches in diameter and 3 inches apart onto the prepared baking sheet. You should have 16-20 mounds in all.

4. In a small bowl, beat the remaining egg until well blended. Using a pastry brush, lightly brush each mound with the egg.

5. Bake until the puffs are golden brown, about 30 minutes. Transfer the puffs to a rack and let cool completely, about 30 minutes.

6. Place the fresh durian in a clean pastry (piping) bag fitted with a 1/2-inch plain tip. Pipe the cream into the bottoms of the cooled puffs so a little bit of the cream is exposed between the crusts. Replace the tops on the filled bottoms and serve.

______________________________________________________________________________________________________________________________

Banana Cake



Ingredients
- 4 oz cream cheese
- 1/2 cup butter, at room temperature
- 1 cup packed brown sugar
- 2 eggs
- 2 large ripe bananas, mashed
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup ground almonds

Method:
1. FOR THE CAKE: Preheat the oven to 375 degrees F. Butter a 4 x 8-inch loaf pan.

2. Beat the cream cheese, butter, and sugar together until creamy. Add the eggs, one at a time, beating well. Stir in the bananas, then mix in the flour, baking powder, and nuts. Spoon the mixture into the prepared pan.

3. Place in the oven and bake for 1 hour, or until a skewer inserted in the center comes out clean. Turn out onto a rack to cool completely.

Cheers:
Carol


By carol on Thursday, May 16, 2002 - 07:39 pm: Edit

Hi hippie,
I've two nice recipes to try out. They are really nice & easy to bake too!

Chocolate Truffle Cupcakes



Ingredients:
- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 6 1/2 ounces bittersweet chocolate, melted
- 2 cups self-rising flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 cup milk
- 12 Hershey's kisses or chocolate buttons, for decoration

Method:
1. Preheat the oven to 420Degree. Lightly grease a 12-cup capacity muffin pan.

2. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the chocolate, flour, cocoa powder, and baking powder alternately with the milk. Spoon the mixture into the prepared pans and top each cake with a chocolate button. Bake for 20 minutes, or until cooked and a skewer inserted in the middle of one of the cakes comes out clean. Turn the cupcakes out onto a wire rack to cool completely.


Strawberry-Topped French Toast
Ingredients:
For Syrup:
- 3/4 cup strawberry preserves
- 1/2 cup strawberries, hulled
For Toast:
- 4 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon minced orange zest
- 1 tablespoon sugar
- 8 slices egg bread or sourdough bread
- 3 tablespoons unsalted butter

Method:
1. FOR SYRUP: In a blender, combine the strawberry preserves and the strawberries. Purée, scraping down the sides of the blender. Add water, if needed, to form a syrupy consistency. Set aside.

2. FOR TOAST: In a bowl, whisk together the eggs, milk, vanilla, orange zest and sugar until well blended. Working in batches if necessary, arrange the bread slices in a single layer in a baking dish with 2-inch (5-cm) sides. Pour the egg mixture over the bread slices and then turn them to coat evenly. Let the bread stand for 5 minutes, or a little longer if you like custardy French toast.

3. In a large nonstick frying pan over medium heat, melt 1 1/2 tablespoons of the butter. When the foam subsides, add half of the bread slices in a single layer and cook the bread until golden brown on the first side, 2-4 minutes. Turn the slices and cook on the second side until golden, about 2 minutes longer. (For drier toasts, cook them for 1-2 minutes longer after they turn golden.) Transfer to warmed individual plates, cover lightly with aluminum foil and keep warm. Repeat with the remaining butter and bread.



By angelia (angph38) on Friday, May 17, 2002 - 12:18 pm: Edit

Carnation® New England Clam Chowder
Ingredients
4 slices bacon
1 pound potatoes, peeled and cut into 1/2-inch chunks
1/4 cup chopped carrot
1/4 cup chopped onion
1/4 cup finely chopped celery
1 (12 fluid ounce) can NESTLE ® CARNATION ® Evaporated Milk
1/4 cup all-purpose flour
2 (6.5 ounce) cans minced clams
1 cup milk
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper

Directions
1. COOK bacon in medium saucepan over medium heat until crisp; drain. Reserve 2 tablespoons bacon fat. Return bacon fat to saucepan. Add potatoes, carrot, onion and celery. Cook, stirring frequently, for 6 to 7 minutes or until potatoes are tender.

2. COMBINE evaporated milk and flour in small bowl until blended; add to potato mixture. Stir in clams with juice, milk, water, salt, bacon, Worcestershire sauce and pepper. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.

serves 4


Cathie's Clam Chowder
Ingredients
6 slices bacon, diced
2 stalks celery, diced
1 onion, diced
1/4 cup butter
2 tablespoons all-purpose flour
3 (8 ounce) jars clam juice
1 quart half-and-half cream
4 cups minced clams
ground white pepper, to taste

Directions
1 In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent. Remove from heat and set aside.
2 In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
3 Season with pepper and serve.

serves 10


Clam Chowder Canadian Military Style
Ingredients
1/2 cup butter
2 stalks celery, chopped
1 onion, chopped
1/2 cup all-purpose flour
2 (6.5 ounce) cans minced clams, drained with juice reserved
2 potatoes, peeled and cubed
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon dried thyme
salt and pepper to taste

Directions
1 In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
2 Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.

serves 6


Clam Chowder III
Ingredients
1 cup chopped onion
3 cloves garlic
4 cups peeled and diced potatoes
1 cup diced celery
1 teaspoon salt
1/2 teaspoon ground black pepper
2 (10 ounce) cans minced clams, drained with juice reserved
1 quart half-and-half cream
1/2 teaspoon white sugar
3/4 cup butter, melted
3/4 cup all-purpose flour

Directions
1 In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
2 In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
3 Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

serves 6

By hippie on Tuesday, May 21, 2002 - 10:51 am: Edit


Crockpot stuffed Chicken Rolls
==============================

6 skinless boneless chicken breasts havlves
6 slices cooked ham
6 slices swiss cheese
¼ cup flour
¼ cup parmesan cheese
1 teaspoon sage
½ teaspoon paprika
½ teaspoon salt & pepper each
¼ cup vegetable oil
1 can (10 ounce) cream of chicken soup
½ cup chicken broth

Method:
1. Flatten chicken & put ham & cheese on each slice.
2. Roll up & secure with toothpick.
3. Combine flour, parmesan cheese, sage, paprika, salt & pepper.
4. Coat chicken, chill for 1 hour.
5. Heat oil & brown chicken rolls. Put in crockpot.
6. Mix soup & broth, pour over chicken.
7. Cover & cook on low for 4 hrs.

By happywife on Friday, May 24, 2002 - 11:26 am: Edit

5 minutes Ham and cheese Bun

Ingredients (for 1 bun):
1 Gardenia butter roll
half slice of ham
one slice of cheese (halved it)
one desert spoon myonaise
small amount of chopped onion

Method:

A) Cut a small opening from the top of the butter roll,

B) Into the bun,
1. spread some myonaise into the bun,
2. stuff in ham and half a slice of cheese (roll the ham n cheese together)
3. Sprinkle some chopped onions
4. Top up with a little myonaise

C) Finally, cover the opening of the bun with the other half slice of cheese.

D) Before eating, heat it up (& melt the cheese) with microwave oven(30-45 seconds) or a toaster oven (1-2 minutes).

Can prepare the bun at night (while watching TV), keep in fridge and heat up for breakfast next morning.

By hippie on Friday, May 24, 2002 - 04:54 pm: Edit

Meatballs
=========
minced meat (beef or pork)
dry breadcrumbs
garlics, crushed
egg
cumin (agar around 1/2 teaspoon or less/more)
salt & pepper

Method:
1. Mix egg, meat, breadcrumbs, garlic, cumin, salt & pepper.
2. Make into balls.
3. Heat oil in a skillet over medium heat.
4. Add meatballs & brown on all side.
5. Served immediately with your fav sauce.

By carol on Tuesday, May 28, 2002 - 08:06 pm: Edit


Egg tart

Ingredients:
- 2 cups all-purpose flour
- 5/8 cup butter
- 1 egg yolk
- 7 tbsp confectioners' sugar
- 2 tbsp evaporated milk
- 5 eggs
- 3/4 cup white sugar
- 1 1/8 cups boiling water
- 1/2 cup evaporated milk
- 2 tbsp custard powder
- 1/4 tsp distilled white vinegar

Method:
1. Preheat the oven to 375 degrees F (190 degrees C).

2. Cream butter and confectioners' sugar. Mix in egg yolk, flour, and 2 tablespoons evaporated milk. Roll dough out thinly, and cut out rounds with a fluted cutter. Place into tart molds.

3. Bake for 12 minutes.

4. Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar. Dissolve sugar in boiling water, and pour into custard mixture. Mix well, and let stand to remove air bubbles. Pour the egg custard into the baked tart shells.

5. Bake for 10 minutes. Cool.



By carol on Tuesday, May 28, 2002 - 08:16 pm: Edit

Sweet and sour fish

Ingredients:

1 pound fish fillet
1 tablespoon soy sauce
1 tablespoon all-purpose flour
2 cups oil for deep frying

1 green bell pepper, diced
1 onion, diced
1 (8 ounce) can pineapple chunks, juice reserved
1 1/2 tablespoons white sugar
salt to taste
3 tablespoons ketchup
1 tablespoon water
1 teaspoon sesame oil
2 teaspoons all-purpose flour

Method:

1 Cut fish fillet into bite-size pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes. Meanwhile, heat oil in wok.

2 Deep fry halibut pieces until golden brown. Drain on paper towels; set aside.

3 For the Sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute. Stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. Cook until thickened, stirring occasionally.

4 Serve, by dipping fried fish fillet pieces into sauce, or pour the sauce over the fish.

Chilli kang kong

Ingredients:
- Kangkong
- dried shrimps - soak and pound briefly
- blachan(dried shrimp paste) - grilled
- sugar
- chili paste - freshly made
- garlic - chopped
- oil
(you can use bottle sambal chilli as well )

Method:

1. Fry garlic till fragrant, add chilli paste, blachan and later dried shrimps.
2. Throw in a pinch of sugar. When it's fragrant, add kangkong. Take care not to over cook..


By carol on Sunday, June 02, 2002 - 08:10 pm: Edit


Popiah
- popiah
- yam bean
- carrot
- firm tofu
- dried shrimps(soaked)
- cabbage
- coriander
- lettuce
- salt
- freshly ground red chillies(ginger optional)
- dark thick sweet soya sauce
- ground peanuts and sesame seeds.

Method:
1. Get ready the spring roll wrap, thaw if necessary. Place on plate readdy to serve.

2. Dry roast peanuts and sesame seed separately. Get ready the sauces, lettuce and coriader. Place on plates ready for use.

3. Cut tofu into tiny cubes, shred cabbage and yam beans. Heat pan and fry dried shrimps, cabbage and yam bean till cooked, add tofu and season with salt and msg. Transfer over to a colander and press off excess juice. Put in a bowl ready to serve.



By hippie on Monday, June 10, 2002 - 05:47 pm: Edit


Teriyaki Tofu
=============

3 pcs Chinese tofu
100ml Kikoman soy sauce
100ml mirin (Jap cooking wine)
2 tablespoon sugar
peanut oil

Method:
1. Divide each tofu into 2 pieces by slicing horizontally. Place onto a towel to absorb excessive moisture. Leave refrigerated for at least 1 hr.
2. Bring to boil soy sauce, mirin and sugar. Simmer gently to reduce to a glazing consistently. This is the teriyaki sauce.
3. Marinate the tofu in the teriyaki sauce for at least a few hrs.
4. Heat some peanut oil & fry the tofu on both sides till there is a discernable crust or skin.

By mandy seet (mandysst) on Wednesday, June 12, 2002 - 12:54 pm: Edit

i have a own dong bao ji din menu where i do not added cashew nut cos my hubby and i hate them. but here is how my recipe works which my hubby love,

pre season the chicken cubes with the following
1. pepper, a little
2. light soy sauce, not too much
3. corn flour, also not too much

for cooking,
1. heat up about 2 table spoon of cooking oil
2. add garlic and stir fry for fragant
3. add the chicken cube and fried still almost cooked
4. add dark soy sauce
5. add water and dried chilli, use small fire to simmer till boil, (not too long, about 2-3 min)
6. then add sugar ( at this point, pls taste the sauce, if not good good enough, still can add dark soy sauce or sugar)
7. then add corn flour. ( the corn flour is mixed with water, mixed about 1 tablespoon of corn flour with 2 tablespoon water)
8. then stir till the mixture get thickens.

that all.

i dun think u need wine or oyster sauce. my mum also love this menu of mine. give it a try.



By carol on Wednesday, June 12, 2002 - 07:56 pm: Edit

Here's the recipe of Kung Po Chicken("Gong Bao Ji Din")


Ingredients:
- 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
- 5 tablespoons soy sauce
- 1 tablespoon plus 2 teaspoons cornstarch
- 2 teaspoons sugar
- 2 tablespoons shao xin wine
- 2 teaspoons sesame oil
- 1/3 cup water
- 2 tablespoons cooking oil
- 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
- 1/4 teaspoon dried red chilli

Method:
1. In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce and the 1 tablespoon cornstarch & shao xin wine

2. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of wine, and 2 teaspoons cornstarch.

3. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the dry red chiili to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer.



By tomato on Wednesday, June 19, 2002 - 10:33 am: Edit

dunno if this is the recipe you are looking for... i've use Pepsi instead instead of coke to marinate my chicken wings. I roast them in those ugly looking turbo broiler, an oven will be the same. It's yummy... meat taste sweeter and juicier.

Just soak the chicken wings in 1 can of pepsi/coke for 1~2 hrs. Toss the wings every 15mins to make sure all wings come into contact with the pepsi.

After 1 hr drain away the coke. you'll find that the wings look more plumped-up. Then marinate the chicken with :
Condensed milk
black soya sauce
light soya sauce
five spice powder (Wu Xiang Fen)
pepper

Above is a recipe from my mom, i simply gave it a twist by soaking it in pepsi. heard about this method from my fren. can't rem the exact amt of each condiment & the chicken portion, let me check & update u again

By strawberi75 on Wednesday, June 19, 2002 - 12:54 pm: Edit

Mango Pudding

Ingredients:
2 pack unflavoured gelatin
175ml sugar
250ml hot water
750ml pureed fresh mangoes
750ml evaporated milk
8 ice cubes
fresh mangoes slices (for garnish)
1 lime

Method:
1. Add gelatin & sugar to hot water & mix until dissolved & smooth.

2. In a large bowl, mix mango puree, evaporated milk & ice cubes. Pour gelatin mixture into mango mixture & stir until ice cubes are melted.

3. Pour mixture into jelly mould & chill until set, at least 3hrs

4. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired & serve.

By carol on Wednesday, June 19, 2002 - 08:16 pm: Edit

Hi Cheesecake,
Here's the recipe for Spaghetti Bolognaise, I'm cooking this for dinner this evening.

Spaghetti Bolognaise



Ingredients:
- 2 tablespoons butter
- 1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
- 1 onion, chopped
- 1/2 pound ground beef or a mixture of pork, veal, and beef (meat-loaf mix)
- 1 cup canned low-sodium beef or chicken broth or homemade stock
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup heavy cream
- 3/4 pound spaghetti
- 2 tablespoons chopped fresh parsley

Method:
1. In a large frying pan, heat the butter and bacon over moderately low heat. Cook until the bacon renders some of its fat, about 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer. Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the cream and remove from the heat.

2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce and the parsley.



By tomato on Thursday, June 20, 2002 - 10:57 am: Edit


please note that my recipe above does not have any pepsi taste at all. But this method of will yield more delicious and juicier chicken. anyway if u r still interested, here's the detail recipe with the exact portions:

Just soak 1 packet chicken (from NTUC, about 20 wings) in 1 can of pepsi/coke for 1~2 hrs. Toss the wings every 15mins to make sure all wings come into contact with the pepsi.

After 1 hr drain away the coke, you'll find that the wings look more plumped-up. Ensure the chicken is drained as dry as possible, otherwise the marination ingredients which i'm listing below is not gonna penetrate thoroughly.

Then marinate the chicken with :
Condensed milk - 2 spoons
black soya sauce - 1 spoons
light soya sauce - 2 spoons
five spice powder (Wu Xiang Fen) - 1 teaspoon
pepper - 1 teaspoon
Oyster sauce - 2 spoons
*Spoons refer to those chinese soup porcelain/plastic spoons.

Leava aside for 2~3 hrs, tossing every 15mins in between.Then roast it!

The dark soya sauce will give the wings some colour to make it look more appetizing. I know some people find it strange to add condensed milk but u've gotta to try it to know the difference the milk makes, meat will taste more delicious and succulent. bye

By angelia (angph38) on Thursday, June 20, 2002 - 11:50 am: Edit


Aussie Porka-Cola (Serves 4)
750g pork cut into bite sized cubes cup oyster sauce
1 tablespoon ginger juice
1 teaspoon crushed garlic
1 tablespoon corn flour
1 stick of spring onion, sliced
2 cans of Coke

1. Marinate pork with a can of Coke and put in the fridge for 3 hours.
2. Better still, leave overnight.
3. In a wok, heat up some oil.
4. Add in pork, crushed garlic, ginger juice, oyster sauce and corn flour.
5. Stir it all up.
6. Pour in a can of Coke.
7. Cover the wok.
8. Let the pork and Coke simmer.
9. Add spring onions.
10. Stir some more.
11. Enjoy with rice and Coke in a tall glass of ice.