11.10.2012

FRUIT  SALSA


Servings : 4
Time Preparation : 10 minutes

Ingredients :

2 Kiwi, peeled and diced
1 mango, peeled and diced
1/2 papaya, peeled and diced
2 tbs chopped fresh mint
1/2 cup orange juice

How To cook :

Combine kiwi, mango, papaya, mint and orange juice in a large bowl.
Refrigerate for up to 1 hour before serving.

11.08.2012


Stir-Fried Mussel with Chili, Garlic and Basil


Servings : 4
Time Preparation : 25 minutes

Ingredients :

500g mussel, scrubbed, beard removed
7 fresh chillies, chopped
5 cloves garlic, chopped
1 tbs chopped coriander root
3 tbs vegetable oil
2 tbs oyster sauce
1 tbs fish sauce
125 ml chicken  stock
4 tbs chopped basil or coriander leaves

How To Cook :
1. Pound chillies, garlic and coriander root in a mortar or process to a rough paste in a food processor.
2. Stir-fry paste with oil in a wok or frypan over medium heat until flavours blend well. Stir in oyster
   and fish sauce, add mussel, water and stock.
3. Cover and simmer for 10 minutes until mussel open and are cooked.
   Taste to see if extra fish sauce or water is needed to balance flavours. Stir in some basil.
4. Remove from heat. Arrange mussel on platter or shallow bowl. Pour sauce over them and serve with rice and salad

11.07.2012

Whole Fish in Red Curry Sauces  with Lime Leaves


Servings : 2
Time Preparation : 30 minutes


Ingredients :

650 g whole bream or similar fish
250 ml vegetable oil (reserve 1 tbs for stir-frying curry paste)
1 1/2 tbs red curry paste
1 fresh red chilli, seeded, finely sliced
6 lime leaves
250 ml coconut milk
1 tbs fish sauce
1 tsp sugar

How To Cook :

1. Wash, pat dry and trim fish by cutting off sharp spikes. Scores both sides with a fork.
2. Heat oil in a wok over medium heat. Cook fish until golden on one side.
3. Lower heat. Using two tongs, gently turn fish over. Turn up heat again to cook other side until golden        ( about 5 minutes each side). Using tongs again, lift fish gently onto a serving plate.
4. In the wok, gently stir-fried red curry paste, chilli and lime leaves in remaining 1 tbs of oil. Add coconut milk, fish sauce and sugar. Simmer for about 5 minutes.
5. Pour sauce over fish. Serve with rice.

11.06.2012

LEMON CHICKEN


Servings :  4
Time Preparation :  20 minutes

Ingredients :

1 kg Chicken breast
2 egg
1 tsp salt
1/2 tsp MSG
1 tbsp sesame oil
1/4 cup cornstarch
oil for frying

For the sauce :
1 tsp salt
1 tsp sugar
1 tbsp sesame oil
1 tbsp lemon juice
1 tbsp cornstarch
1 lemon for decoration

How To cook :

1. Beat the egg lightly wit salt, msg and sesame oil. Cut the chicken horizontally in half and dip in the egg mixture to coat all over, coat with the cornstarch and semi deep fry in the wok or deep-fryer for 6-7 minutes once the oil has reaches 290"F.
2. Remove from the oil, draining well and cut into pieces, measuring 2 1/2 X 3/4 inch: place these on a heated serving plate.
3. Make the sauce :
   Heat the sesame oil with the salt, sugar and lemon juice, stirring well. Mix the cornstarch or alternative  thickening agent with a little cold water and stir into the sauce; cook for few minutes longer and sprinkle all over the chicken pieces.
4.Decorate with lemon wedges if wished or arrange thin slices lemon between the chicken pieces.

11.01.2012

CANTONESE FRIED RICE


Servings : 2
Preparation Time : 45 minutes

Ingredients :

1 cup long-grain rice
5 dried tung ku (dong gu) mushroom
2 eggs
oil for frying
1/3 cup peas
1/2 cup shelled small shrimp
2 scallions
10 oz chicken breasts
6 tbsp oil
pinch sugar
2 1/2 tbsp soy oil
1 tbsp sesame oil
2 1/2 tsp cornstarch
1 egg white
generous pinch freshly ground white pepper
pinch salt
2 1/2 tbsp rice wine
oil for frying

How To cook :
1. Boil the rice. Drain off any remaining moisture and leave to cool. Soak the mushroom iin warm water for 20 minutes.  Beat the 2 eggs lightly together, pour into oiled lightly wok or skillet, and cook as thin omelet. Leave to cool.  Cook the peas until tender in boiling salted water. Drain. Slice the scallions into thin round. Cut the meat into very small cubes.  Drain the mushroom, cut off their stalks, dice the caps, and mix with the sugar, soy sauce and sesame oil.
2. Beat the egg white until frothy and stir in the cornstarch. Use half this mixture to mix with the shrimp, drain of excess, and fry them in hot oil in the wok or skillet until golden brown. Removed with a slotted ladle, draining well. Repeat this operation with the other half of the egg white mixture and the chicken cubes. Cut the omelet into small square.
3. Heat 6 tbso oil in the wok and fry the chicken over fairly high heat.  Add the mushroom, scallions, peas and after few minutes of stirring and turning, the shrimp, omelet and finaly the rice.Stir-fry for few minutes. Season with salt and pepper, add the rice wine and continue stir-frying over high heat until all the wine has evaporated. Serve.

10.31.2012

BEEF SCHNITZEL


Servings : 2
Time Preparation : 10 minutes

Ingredients :

200g Beef Tenderloin, slice @100g
2 tbsp olive oil
juice of lemon
20g taragon
Salt & pepper to taste
30g grated parmesan cheese
2 eggs
100g breadcrumbs
Butter for fry

How To Cook :

1. Lay the beef between 2 sheets of plastict wrap and beat lightly with a rolling pin or flat side of of a cleaver until evenly flattened.
2. Mix together the olive oil, lemon juice, taragon, salt and pepper and use to coat the beef.
3. Put the grated parmesan on a plate. Pat the beef dry and press the both sides lightly into the cheese, to coat evenly.
4. Put the eggs into a bowl and beat lightly to mix the whites with the yolks.
5. Spread the breadcrumb on a plate. Dip the beef one at atime into the eggand then in the breadcrumbs. Turn until evenly coat. Keep in the refrigerator for 30 minutes before frying.
6. Melt the butter with 2 tbsp oil over moderate heat. Fry the beef one by one for 2-3 minutes on each side, until golden brown. adding more oil between batches if necessary.

10.25.2012

EASY TIRAMISU


Servings : 6
Time Prepartion : 30 minutes

Ingredients :

Leftover Chocolate sponge cake
570 ml double cream
250g mascarpone
80g icing sugar
75ml marsala / kahlua or 2 tbs rum
300ml strong coffee, made with 2 tsp coffee granules and   300ml boiling water
25g chunk dark chocolate
2 tsp cocoa powder

 How To Make :


1. Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the    consistency of thickly whipped cream
2. Put the coffee into a shallow dish and dip in a few sponge cake at a time, turning for a few secs until they are    nicely soaked, but not soggy. Layer these into your glass until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
3. Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.

10.22.2012

STIR-FRY BEEF WITH BROCCOLI


Servings : 4
Time Preparation :30 minutes

Ingredients :

For beef :
300g sirloin beef, sliced
1 tbs liquid seasoning
2 tbs ginger grated
1/4 tsp salt
pinch of pepper
1 tbs egg white
1tbs cornstarch
1 cup cooking oil

For the brocoli :
15 broccoli florets (from 1 medium head)
1 tbs corn oil
1 tsp garlic

For the oyster sauce :
2 tbs corn oil
1 (thumb-size) piece ginger, pounded
1 tbs garlic, chopped
1 stalk leek, sliced into 1 inch rings
5 sliced carrots
12 pcs snow peas
2 tbs oyster sauce
2 tbs gin
1/2 cup chicken stock
sugar, salt pepper to taste
1 tbs corn starch, dissolved to 2tbs water
1 tbs seame oil

How To Make:

1. Prepare beef: Mix together beef and seasoning, ginger, salt and pepper, marinated for 1 hour.
2. When ready to cook, mix in egg whites and corn starch into the meat. Heat oil in a wok and fry the beef
   for about 3 minutes. Drai and set aside.
3. Prepare broccoli : Blanch broccoli in boiling water until it change colors. Wash immediately in tap water.
4. Heat oil in frying oil and saute garlic just until fragrant. Add broccoli and mix well.
   Transfer to platter.
5. Make the oyster sauce : Heat oil in a wok. saute ginger ang garlic until fragrant. Add the rest of vegetables,
   oyster sauce, gin and chicken stock. When it boil add beef and continue to boil. Remove ginger season with sugar,
   salt and pepper. Thicken sauce with cornstarch mixture. Lastly add sesame oil.
6. Pour mixture on top broccoli. Serve hot

10.18.2012

 BAKED SALMON IN FOIL


  Servings : 6
  Time Preparation : 15 MINUTES

  Ingredients :

 
  1 whole side salmon, scaled, with skin, pin bones removed (2 1/2 to 3 pounds)
  2 teaspoons kosher salt
  1 teaspoon freshly ground white pepper
  1 teaspoon coarsely chopped fresh rosemary leaves
  1 lemon, very thinly sliced
  1/2 small red onion, thinly sliced
  8 cloves garlic, thinly sliced
  1/4 cup extra-virgin olive oil
  Aluminium Foil

  How To Make :

  1. Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package
  2. Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.

APPLE  AND  DATES MUFFIN


Servings : 12 pcs
Time Preparation : 40 minutes

Ingredients :

165g Butter
200g Granulated Sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 large apples, ripe, peeleded and grated
50g dried pitted dates, finely chopped

Orange Icing :
   165g confectioner sugar
   137g butter, melted
   2 tbs freshly squeezes orange juice.

How To Make :

1. Grease 12 muffin cups or line with paper muffin liners.
2. Beat in eggs, one at a time, beating after each addition
3. Add apples, dates and vanilla and beat until smooth.
4. Mix together the flour, salt, baking powder, and baking soda. 
5. Stir flour mixture into butter mixture, alternating with the sour milk or buttermilk.
   Stir flour mixture into butter mixture.
6. Spoon muffin batter into prepared muffin cups
7. Pre heat oven into 200 degree celcius and bake the muffin for 20 - 25 minutes or until
   a skewer inserted in the center comes out clean.
8. Remove the muffin from oven and cool in tray for 5 minutesand top with orange icing.
 

10.15.2012

BROWNIES PUDDING WITH CHEESE

Servings: 8
Preparation time: 20 minutes

Ingredients:

6 pieces of fresh bread without skin, cut into cubes
1 liter of liquid milk
1 1/2 packs of Jelly powder white ( Swallow Brand) @ 7 grams
1/4 teaspoon salt
200 grams of sugar
30 grams of cocoa powder
100 grams of cooking chocolate bars, cut into small pieces
1 egg egg yolks
50 grams of grated Cheddar Cheese (for topping)
50 grams of walnuts, toasted

Ingredients for the sauce:
- 500 ml of liquid milk
- 70 grams of sugar
- 5 tablespoons flour cornstarch, dissolved in 5 tablespoons water
- 2 egg yolks
- 1 teaspoon of vanilla essence

How To Make:


1. Bread blended with milk, jelly powder, salt, sugar, cocoa powder and chocolate chunks cook, until smooth.
2. Cook or boil over low heat, stirring until boiling, then turn off the flame
3. Take a bit of batter, then mix with egg yolks, mix well,
4. Turn on the heat, and pour the solution into the last egg batter, stir until boiling, set aside
5. Then insert nut (part of it), stir
6. Then pour the batter into the prepared pan before, then sow the remaining beans and cheddar cheese that has been sliced, stir briefly and chill cooler closet about 3 hours until frozen solid pudding is perfect. Before serving sprinkle grated cheddar cheese as a topping over pudding.
7. For Vla : Boil sugar and milk to the boil, Thicken with cornstarch solution, stir gently and cook until thickened, add egg yolks and vanilla essence and stir until boiling. Set aside.

10.13.2012

SPAGHETTI  WITH  SHRIMP


Servings : 2
Time preparation : 30 minutes

Ingredients :

2 tbsp olive oil
12 pcs medium prawn, shelled and deveined with tails intact
1 tbsp garlic minced
2 tbsp shallot chopped
1/2 cup fresh button mushroom, sliced
1/2 cup tinned crab meat
1/4 cup chicken stock
1/4 cup tomato sauce
1 tsp basil
1 tsp oregano
1 tsp lemon juice
Salt to taste
freshly ground black pepper
1 tbsp parsley chopped
200 g spaghetti cooked

How To Cook :

1. Heat oil in medium sauce pan. Cook the shrimp just until they turn pink,
   set aside. Using the same pan saute garlic and shallot until fragrant add mushroom
   and saute until brown.
2. Add crab meat and mix well. Over low heat add tomato sauce, basil and oregano and mix well.      Add lemon juice and season
   with salt and black pepper. Mix in chopped parsley and shrimp.
3. Stir sauce into cooked pasta and transfer to serving dish.

PRAWN IN SPICY BLACK  BEAN SAUCE


  Servings : 4
 
  Time Preparation : 20 minutes

  Ingredients :

  2 tbsp oil
  2 tbsp salted blackbeans
  2 tbsp chopped fresh chillies
  4 cloves garlic, chopped
  4 cm ginger, sliced
800 g prawn, peeled with tail intact 
  5 spring onions, chopped

  Sauce :

  1.  70 ml tomato ketchup
  2.  125 ml water
  3.  1 tsp light soy sauce
  4.  1 tsp sesame oil
  5.  1/4 tsp salt
  6.  2 tsp corn starch
  7.  1/2 tsp sugar
  8.  1tsp oyster sauce 
  8.  Ground black pepper to taste

  How To Cooking :

  1. Prepare the sauce by by mixing all ingredients well, then set aside.
  2. Heat the oil in the sauce pan and saute the black beans, chillies, garlic and ginger
     until fragrant.
  3. Add the prawn and cook for 2 minutes or until they turn pink. Then add the sauce mixture,
     bring everything to boil  add spring onion and remove from the heat.
  4. Serve hot with rice.

CHOCOLATE & VANILLA MARBLED LOAF


  Servings : 8
  Time Preparation : 60 - 70 minutes

  Ingredients :

  1. 110g cooking chocolate
  2. 60 ml milk
  3. 8 tbsp unsalted butter, plus extra for greasing
  4. 170g granulated white sugar
  5. 2 eggs, beaten
  6. 5 tbsp plain yogurt
  7. 60 ml additional milk
  7. 1/4 tsp salt
  7. 1 1/2 cup all purpose flour, plus extra for dusting
  8. 2 tsp baking powder
  9. 1 tsp vanilla extract
 
  How To cook :

  1. Grease loaf pan bottom with butter and dust little flour around the inside of the pan,
     shaking out the excess.
  2. Boil the chocolate and milk in a small pan. Heat gently until chocolate melted.
     Remove from the heat.
  3. In a separate bowl, whisk the flour with the baking powder and salt.
  4. In a small bowl whisk the yogurt with the remaining 60 ml milk, and the vanilla extract
  5. Whisk together butter and sugar until light and fluffy Beat in the eggs, one at a time, until well combined.
     Add yogurt mixture and ending with flour mixture.      
  6. Divide two the batter in separate bowl. One mix with chocolate mixture and another with vanilla extract.
  7. Spoon the chocolate and vanilla batters alternately into prepared loaf pan ( chocolate, white, chocolate, etc.).
     Swirling lightly with with a knife for a marbled effect (don't over mix) .
  8. Pre heat oven to 160 degree celcius and bake the batter for 45 - 50 minutes, or until well risen and firm to touch.
  9. Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan.
 10. Slice and serve.

10.12.2012

 (YUM NUA) GRILLED BEEF SALAD


  Servings : 4
  Time Preparation : 30 minutes

  Ingredients :

  450 g beef sirloin steak
  1/2 cup sliced cucumber
  1/4 cup sliced Chinese celery
  2 large tomato, cut into wedges
  1 red onion, halved, cut into thin wedges
  4 kaffir lime leaves, centre veins removed, finely shredded
  60g toasted peanuts, coarsely chopped
  1/4 cup fresh mint and coriander leaves (cilantro) to garnish   

  Dressing :
  2 tablespoons lime juice
  1 tablespoon fish sauce
  3 teaspoons dark palm sugar
  1 tsp sesame oil
  2 tsp grated fresh ginger
  1 garlic clove, minced
  1/2 teaspoon crushed dried chilies or ground red pepper

  How To Make :
 
  1. Grill the beef steak to taste, then slice thinly and set aside.   
  2. Mix all the Dressing ingredients in a large mixing bowl.
  3. Add the sliced  beef, cucumber, Chinese celery, tomato wedges, onion, lime leaves and peanut to  the bowl  and toss to coat.        
  4. Transfer to a serving dish and serve garnished with mint, and coriander leaves.

 TOM YAM GOONG (Thai Prawn Soup With lemongrass)


  Servings : 4
  Time Preparation : 30 minutes

  Ingredients :

  4 cups (1 liter) Chicken Stock
  5 pcs kaffir lime leaves
  2 garlic, minced
  2 shallot, sliced
  5 cm fresh galangal root, sliced
  4 stalks lemongrass, cut into 2cm lenght
  12-16 medium prawns, shells intact
  1 cup (150 g) fresh or canned straw mushrooms
    or button mushrooms, sliced in half   
  6-10 bird's-eye chilies , smashed
  1 tsp chilli paste
  2 tomato cut into 4 pcs each
  1/2 cup coconut milk
  Salt to taste
  3 tablespoons lime juice, or to taste
  1/2 tablespoon fish sauce, or to taste
  3 sprigs fresh coriander leaves (cilantro)

  How To cook :

  1. Bring the stock to a boil and add lime leaves, garlic, shallot,
      galangal, and lemongrass . Simmer for 15 minutes.
  2. Add the prawns, mushrooms and chillies and simmer for 3 minutes.
     Add tomato, coconut milk, salt, the lime juice and fish sauce to taste.
     The soup should be spicy-sour and a little salty. Pour the soup
     into the bowl, stir, garnish with the cilantro leaves, and serve hot.

  MALAI  KULFI


   Servings : 6
   Time Preparation : 30 minutes

   Ingredients :

   397g Can condensed milk
   410g Can evaporated milk
   100g Sugar (optional)
   300ml Whipping cream
   1 tbsp of Corn Flour + 2 tbsp of Milk, mix
   1/2 tsp Ground cardamom
   A pinch of Nutmeg
   Few drops of vanilla essence
   25g Almonds, ground
   25g Pistachio nuts, sliced to garnish.  

   How To Cook :

   1. Put the milks and cream in a large pan and
   bring to the boil. Simmer for 15 minutes,
   stirring constantly (the mixture should be
   thickened and reduced).And then add the mixture
   of corn flour and milk and cook till it thickens.
   
  2. Stir in the cardamom, nutmeg and vanilla essence,
  then remove from the heat and cool
  completely.

  3. Mix in the  almonds nuts and pour into 8 x
  100ml moulds. Freeze for 8 - 12 hours.
 
  To serve, hold the moulds under warm water and
  turn onto plates. Decorate with the pistachios.
  You may serve with Rose Syrup if you wish.

10.10.2012

INDIAN RECIPE_Upma






UPMA (for breakfast)

Servings : 4
Time Preparation :


INGREDIENTS :
150g Semolina Flour
10g Ginger
3 nos Chilies red or Green
30g Onion medium size
Salt to taste
15ml Oil
Water
SEASONING :
10g Mustard Seeds
25g Urad dal
15g Channa dal
a pinch of Hing
few of Curry leaves
How To Cook:
1. Dry roast semolina for few minutes and keep aside.
2. Take care not to brown them.
3 Heat Oil in the same pan and do the seasoning.
4. Add chilies, ginger and Onion fry till translucent.
5. Add salt, water and let it come to boil at which point add the sooji gradually. Keep stirring and take care as not to form lumps.
6. Simmer the stove, cover and let it cook for 5 minutes.
7. Switch off the stove, combine and Serve hot.

INDIAN RECIPE_Chicken Biryani




CHICKEN BIRYANI


Servings : 4
Time Preparations :



INGREDIENTS :
600g Chicken
400g Pulao rice.
50g Tomatoes
100g Onions.
20g Garlic.
20g Ginger
4 nos Green chillies
1/3 bunch of Coriander leaves
10g Turmeric
Cinnamon, cardamom, cloves
Fat (preferably pure ghee)
Salt to taste
1 nos Lime
How To Cook:
  1. Clean and joint chicken.
  2. Put into a pressure cooker with half the water, turmeric and salt. After pressure is built up cook for.3 minutes.
  3. Cool and open (10 minutes).
  4. Wash and drain rice
  5. Grind together ginger and garlic
  6. Slice onions and quarter tomatoes
  7. Heat fat. Add whole Cinnamon, cardamom and cloves.
  8. Add sliced onions and sauté.
  9. Add ginger and garlic and fry for ten minutes.
  10. Add tomatoes, whole green chillies and chopped coriander leaves. Fry for another ten minutes
  11. Add salt. Add fried ingredients to chicken and add remaining water (hot
  12. Bring to boil. Add rice and lime juice.
  13. Put lid on. When steam starts corning out, put weight on and cook for 10-12 minutes over slow fire.
  14. Cool slightly (10-15 minutes). Open and serve immediately.