Tuesday, January 26, 2010

AVOCADO SALAD


AVOCADO SALAD

Ingredients:
1 avocado
1/2 pear / peach
1/4 red capcium
Some Thousand Island dressing

Method:

  • Peel avocado and pear.
  • Cut them into chunks.
  • Remove seeds from capcium.
  • Rinse and wipe dry.
  • Cut into strips.
  • Arrange fruit on a plate.
  • Pour salad dressing on top.

WHITE FISH FILLET IN LEMON SAUCE


Fish fillet can be quite expensive but these fish are good for patients who are recovering from illness or surgery. Helps to recover the wounds and bring body back to health quickly. Lemon sauce gives the sweet and sour taste to enhance the taste.

WHITE FISH FILLET IN LEMON SAUCE
Ingredients:
220g white fish fillet /garoupa
1 lemon juice and rind

Marinade:
1 tsp ginger juice
1 tsp wine
a pinch of salt
1 tbsp cornflour
a dash sesame oil
a pinch of pepper

Seasoning:
1/4 cup lemon juice
1/2 tbsp lemon rind
1 tsp vinegar
1 tbsp water
1 tbsp sugar
1 tsp cornflour mix with 2 tbsp water

Method:

  • Rinse and dry fillet.
  • Blend in marinade.
  • Heat a pot of water and put in lemon rind, poach till fish is done.
  • Drain water and dish up.
  • Prepare seasoning with a little oil.
  • Thicken sauce with cornflour mixture.
  • Pour lemon sauce over fish and serve hot.

MACARONI SALAD WITH FRESH FRUIT

MACARONI SALAD WITH FRESH FRUIT

Ingredients:
220g prawns
100g macaroni
1 apple
1 pear
a few peach halves

Seasoning:
a pinch of salt and pepper

Salad Dressing:
1/2 cup Thousand Island dressing
1 tbsp condense milk

Method:

  • Boil macaroni until soft. Remove to rinse with cold water.
  • Drain and mix with a little salad oil.
  • Remove prawns intestines, rinse well and steam until done.
  • Remove prawn shell and mix with seasoning.
  • Peel and core apples, pear.
  • Rinse with cold water and dice. Set aside.
  • Place all ingredients (except peaches) in a mixing bowl and blend in salad dressing.
  • Dish up.
  • Cut peaches into crescent shape and decorate along side the plate. Serve.

Sunday, January 24, 2010

EGGS WITH BACON AND SAUSAGE

EGGS WITH BACON AND SAUSAGE

Ingredients:
2 sausages / hotdogs
1 slice of bacon
1 egg
5 pieces of potato wedges/ chips
3 pieces of broccoli

Method:

  • Dry sausages/ hotdogs and cut a few slits on the surface.
  • Rinse broccoli and blanch with a little salt, oil & water until soft.
  • Dish up and drain. Set aside.
  • Heat 1 tbsp oil to fry egg until half done. Set aside.
  • Heat up 4 tbsp oil to fry potato, sausages/ hotdogs and bacon until done. Remove.
  • Arrange sausages / hotdogs, potato, broccoli and egg on a plate.

RICE WITH PRAWNS AND SALTED VEGETABLES SOUP

RICE WITH PRAWNS AND SALTED VEGETABLES SOUP

Ingredients:
60g prawns (remove shell)
1-2 piece salted vegetables
a bowl of rice
2 cups chicken stock

Marinade:
a pinch of salt
1/4 tsp cornflour
a few pinch of pepper

Seasoning:
a little salt
a dash of sesame oil
a pinch of pepper

Method:

  • Remove prawn intestines, rinse and wipe dry.
  • Marinade the prawns. Leave aside.
  • Rinse salted green vegetables, squeeze dry and mince them.
  • Heat 1/2 tbsp oil to fry salted vegetables, pour in stock. Let it cook for a while.
  • Place marinade prawns, rice into stock.
  • Cook until all ingredients are done.
  • Season the soup.

SPRING ONION SAUSAGE EGGS

SPRING ONION SAUSAGE EGGS

Ingredients:
2 sausages/hotdogs/ham (dice)
2 stalks spring onions (dice)
1 cup flour
1 1/2 cup water

Seasoning:
1/2 tsp salt
1 tsp oil
a pinch of pepper

Method:

  • Fry sausages and remove.
  • Sieve flour into a bowl and pour in some water. Stir mixture until it becomes a paste.
  • Stir in sausages, spring onion and seasoning mix into flour paste. Mix well.
  • Heat a flat pan. Add 5-6 tbsp of oil.
  • Spoon in mixture and fry until crispy.
  • Remove and soak up excess oil.


CABBAGE WITH QI ZI

Ingredients:
350g cabbage
1 1/2 tbsp qi zi
2 slices ginger

Seasoning:
3/8 cup water
1/2 tsp salt
1 tsp light soy sauce
1/3 tsp sugar
a dash sesame oil
a pinch of pepper
1tsp cornflour mix with 2 tbsp water

Method:
  • Rinse qi zi and drain well.
  • Wash cabbage and cut into chunks.
  • Heat 2tbsp oil to fry ginger, cabbage, sprinkle a little wine, pour in seasoning.
  • Stew cabbage until soft and tender.
  • Add in qi zi and stew a little longer.
  • Complete with cornflour mixture. Serve warm.




Saturday, January 23, 2010


STEWED HAM WITH BROAD BEANS

Ingredients:
450g broad beans
1 piece chicken / pork ham (dice)
1/4 tsp minced garlic
1/4 tsp grated ginger

Seasoning:
3/4 cup water
2/3 tsp light soy sauce
1tsp sugar
a dash sesame oil
a pinch of pepper
1tsp cornflour mix with 2 tbsp water

Method:
  • Remove broad beans shell. Rinse and drain.
  • Heat 2tbsp oil to fry garlic, ginger and ham.
  • Sprinkle a little wine, pour in seasoning mix and boil briefly.
  • Add in broad beans, lower heat to stew until ingredients becomes tender and sauce thicken.
  • Complete with a little cornflour mixture. Serve hot.

DEEP FRIED PRAWN WITH CHIVES


DEEP FRIED PRAWN WITH CHIVES

Ingredients:
6 large prawns
40g green chives
some wafer papers / beancurd skins

Seasoning:
a pinch of salt
a pinch of pepper
some cornflour

Method:

  • Trim prawns, retain head and tail. Remove body shell and intestines. Rinse well and wipe them dry.
  • Slit open horizontally then has lightly. Stir in seasoning mix and marinade well.
  • Rinse green chives and scald with hot water. Cut into 1 inch long.
  • Arrange chives on top of prawns.
  • Cut wafers/skins into long stripes and wrap prawns. Deep fry prawns until crispy. Remove and drain excess oil.
MIXED VEGETABLES WITH MOCK VEGETARIAN MEAT

Ingredients:
100g carrot (slice)
100g broccoli (quarter)
100g cauliflower (quarter)
3 pieces black mushroom (soak)
a few garlic (mince)
2 piece ginger (slice)
1 can of mock vegetarian meat (reserve stock)

Seasoning:
a little soy sauce
mock vegetarian meat stock

Method:

  • Boil cauliflower, broccoli and carrot until soft. Remove and set aside.
  • Fry garlic and ginger until fragrant.
  • Add in mushroom. Fry briefly.
  • Pour in cauliflower, broccoli, carrot, stock, and soy sauce.
  • Let it boil for a while. Pour in mock vegetarian meat.
  • Let it simmer until stock thicken. Serve warm.




Thursday, January 21, 2010

FRAGRANT ASSAM FISH


A spicy and sour sauce mixed with semi-fried sliced mackerel for those who love spicy food. Goes well with white rice.





Ingredients

2 pieces of Spanish mackerel or tenggiri fish
1 tbsp preserved soy beans (taucheo ), mashed
1 clove garlic, chopped finely
1 small piece ginger, chopped finely
1 red chilly, chopped
5 tbsp tamarind juice (Assam juice)
1 tbsp dry sherry
2 tsp sugar



Method

  1. Coat fish with a little soy sauce and fry until cooked.
  2. Set aside.
  3. To make the sauce
  4. Heat up wok with a little oil.
  5. Fry garlic, ginger and red chilly until aromatic.
  6. Add in preserved soy beans, tamarind juice, dry sherry and sugar until fragrant.
  7. Add in a little water with cornstarch to thicken the sauce.
  8. When sauce boils, add in fish.
  9. Coat well.
  10. Sprinkle with coriander leaves on top the fish.


Wednesday, January 20, 2010


STUFFED CAPCIUM WITH PORK AND SHRIMP

Ingredients:
240g Green capcium
120g Minced pork
80g Shrimps (remove shell)
1/2 tsp minced ginger
1tsp minced garlic
1 tsp spring onion (diced)

Seasoning:
2 tsp light soy sauce
1/4 tsp salt
1 tbsp cornflour
1/8 tsp sugar
a dash of sesame oil
a pinch of pepper

Method:
  • Cut capcium into half and remove seeds. Cut into rectangle shape , roughly 2inch length.
  • Rinse and scald until soft.
  • Remove shrimps intestines, rinse, wipe dry and dice. Set aside.
  • Stir ginger, shrimps and seasoning into minced pork. Mix well. Set aside.
  • Stuff shrimps mixture into capcium. Transfer to plate and steam until well done.
  • Sprinkle garlic and spring onion on top. Pour hot oil and light soy sauce over. Serve warm.



SHRIMP OMELETTE'S WITH BEAN CURD

Ingredients:
100g shrimps (remove shell)
1 piece bean curd
2 egg whites
1 tbsp spring onion (diced)
1/8 tsp hashed garlic
1/8 tsp grated ginger

Marinade:
1/6 tsp salt
2/3 tsp egg white
1/3 tsp cornflour
a pinch of pepper

Seasoning:
1/2 cup water / stock
1/8 tsp salt
a dash of sesame oil
a pinch of pepper
1tsp cornflour with 2 tbsp water

Method:

  • Remove intestines from shrimps, rinse and wipe dry. Marinade well and deep fry with oil briefly. Remove aside.
  • Beat egg white, stir in a little salt and oil. Deep fry briefly and remove excess oil.
  • Rinse bean curd, wipe dry and dice. Deep fry until golden brown. Remove and soak up excess oil.
  • Heat a little oil to saute shrimps, sprinkle wine, pour in seasoning mix, stew till ingredients done. Pour in cornflour mixture. Stir in egg white mixture and dish up, pour over bean curd. Sprinkle with spring onion. Serve warm.




Wednesday, January 6, 2010

Stir Fried Egg White with French Beans and Dried Shrimps

Ingredients

225g French Beans
38g dried shrimps
1 tbsp dried pork floss
1 bowl egg white (mix well)
Chinese parsley, chopped
1 Spring onion, diced


Seasoning

1/2 tsp salt and pepper


Method

  1. Rinse the dried shrimps.
  2. Soak in water for 30min.
  3. Drain and dice.
  4. Tear the tough veins off the French beans.
  5. Rinse and dice.
  6. Mix egg white with seasoning.
  7. Heat wok with 2 tbsp oil.
  8. Stir fry shrimps, spring onion and French beans.
  9. Pour in egg white and add 2 more tbsp of oil.
  10. Stir fry until egg white turns hard.
  11. Sprinkle pork floss amd parsley on top.
  12. Serve hot.

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