tag:blogger.com,1999:blog-28542085598788737902024-02-19T15:12:06.352+08:00The Kitchen CompanionI will be posting my favourite recipes which I have compiled throughout the years in this blog. These recipes have been kept in a scrap book and I think it is about time I share them here. This blog will also provide tips on ingredient preparation and storage and quick methods for preparing your favourite foods and introduce kitchen gadgets to help make cooking a breeze. It is hoped that this blog will act as a kitchen companion by giving you ideas on what to cook for your family and friends.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-2854208559878873790.post-77161685401898921902011-05-27T21:50:00.002+08:002011-05-27T21:52:30.493+08:00Pumpkin Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0X8o8dYBiAL2pJj42PuCJjezZZ5FOyVASwvbxo0L1PwUW8_jJ7xqcD4-k7UrMTWzt-jxY1FWe9sQKMvN-EG-2TPawAqoT2HaD1kw7aDQnPoPivUHl0V7Jw4QpZzc8DveIiSwOvrU4ZCY/s1600/247092_2014543970474_1450059964_32330384_3104662_s.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0X8o8dYBiAL2pJj42PuCJjezZZ5FOyVASwvbxo0L1PwUW8_jJ7xqcD4-k7UrMTWzt-jxY1FWe9sQKMvN-EG-2TPawAqoT2HaD1kw7aDQnPoPivUHl0V7Jw4QpZzc8DveIiSwOvrU4ZCY/s1600/247092_2014543970474_1450059964_32330384_3104662_s.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0X8o8dYBiAL2pJj42PuCJjezZZ5FOyVASwvbxo0L1PwUW8_jJ7xqcD4-k7UrMTWzt-jxY1FWe9sQKMvN-EG-2TPawAqoT2HaD1kw7aDQnPoPivUHl0V7Jw4QpZzc8DveIiSwOvrU4ZCY/s200/247092_2014543970474_1450059964_32330384_3104662_s.jpg" width="150" /></a></div><div class="MsoNormal"><span style="font-family: Cambria, serif;"><i>My brother made these batch of pumpkin cookies from a recipe he obtained from the Joy of </i></span></div><div class="MsoNormal"><span style="font-family: Cambria, serif;"><i>Baking.com.</i></span></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Cambria, serif;"><br />
</span></i></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Cambria, serif;">Ingredients</span></i></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Cambria, serif;"><br />
</span></i></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">2 cups (260 grams) all purpose flour<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">1 1/4 teaspoons baking powder<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">1 teaspoon baking soda<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">1 teaspoon ground cinnamon<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">1/4 teaspoons ground ginger<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">1/8 teaspoon ground cloves<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">1/2 teaspoon salt <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">2 large eggs, room temperature<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">1 1/4 cups (260 grams) light brown sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">1/2 cup (120 ml) canola oil or corn oil (or other flavorless oil)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">1 teaspoon pure vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">1 cup (215 grams) canned pumpkin puree<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">Cream Cheese Frosting:<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">4 ounces (115 grams) room temperature cream cheese, regular of low fat<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">2 tablespoons (25 grams) unsalted butter, room temperature<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">1/2 cup (55 grams) confectioners' (powdered or icing) sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">1/2 teaspoon pure vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">Note: Instead of frosting the cookies, you could add to the batter either 1 cup of chopped nuts or 1 cup of chocolate chips.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Cambria, serif;">Method<o:p></o:p></span></i></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">For Pumpkin Cookies:</span><br />
<span style="font-family: Cambria, serif;">Preheat oven to 325 degrees F (165 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">Ina large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">In the bowl ofyour electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">Bake for about 15 -18 minutesor until a toothpick inserted in the center of a cookie comes out clean.Remove from oven and transfer to a wire rack to cool completely before frosting. Place small dollops of the frosting on each cookie or put the frosting in a piping bag, fitted with a small plain tip, and pipe swirls of frosting on the top of each cookie. Store frosted cookies in the refrigerator.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">Frosting: </span><br />
<span style="font-family: Cambria, serif;">Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;">Makes about 18 cookies.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Cambria, serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Cambria, serif;"></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Cambria, serif;"><i></i></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Cambria, serif;"><i><span style="font-family: Cambria, serif;">Sources:</span></i></span><br />
<span class="Apple-style-span" style="font-family: Cambria, serif;"><i><span style="font-family: Cambria, serif;"></span></i></span><span class="Apple-style-span" style="font-family: Cambria, serif;"><i><span style="font-family: Cambria, serif;">Klivans, Elinor.Big Fat Cookies. Chronicle Books. San Francisco: 2005.</span></i></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Cambria, serif;"><i><span style="font-family: Cambria, serif;">Ojakangas, Beatrice.The Great Holiday Baking Book. University of Minnesota Press. Minneapolis: 1994.<o:p></o:p></span></i></span></div><span class="Apple-style-span" style="font-family: Cambria, serif;"><br />
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</div>Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-46831627925970911982010-10-27T22:24:00.000+08:002010-10-27T22:24:42.602+08:00Lemon and Garlic DrinkThe combination of garlic and lemon can form a perfect combo for your health. As both garlic and lemon have anti-septic and anti-bacteria properties, their mixture can be use to strengthen respiratory system, prevent colds, flu and infections. Recent researches have established the beneficial properties of regularly consuming garlic and lemon for diabetics. Eating garlic and lemon also helps to lower cholesterol and high blood pressure.<br />
<span id="goog_79897896"></span><span id="goog_79897897"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTXvARAGUl0YudMxDX5We-8A6c0pwv-d7rWEvUxL-CGFcNWNGadQ2etsRFvrX7kqZS-G2B6SZMRi5sobYoaojCtN1n2_pACRMzGmkr_dYO1GObHy96lyCjXaiIVZmOA_Uk7VMBM60T_c/s1600/27102010366.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTXvARAGUl0YudMxDX5We-8A6c0pwv-d7rWEvUxL-CGFcNWNGadQ2etsRFvrX7kqZS-G2B6SZMRi5sobYoaojCtN1n2_pACRMzGmkr_dYO1GObHy96lyCjXaiIVZmOA_Uk7VMBM60T_c/s200/27102010366.JPG" width="200" /></a><br />
<i>Ingredients:</i><br />
<br />
6 lemons<br />
30 cloves garlic<br />
1 litre water <br />
<i><br />
</i><br />
<i>Method:</i><br />
<i><br />
</i><br />
Cut the lemons into slices. Peel the skin from the garlic. Place the lemon slices and garlic into a pot and pour in the water.<br />
<br />
Place the pot onto a stove and simmer in low heat for 1 hour. Switch off the heat and allow to cool. <br />
<br />
Pour the lemon slices, garlic and water into a blender and blend until smooth and thick. <br />
<br />
Pour the blended mixture into a glass container and keep refrigerated. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFj894x_r1S2xVAwHKjErrxQcn3w9xBE416y6ODNbV6X6wftp_WI5TqLmaFdhr-egg4ukVXR2f1Z4MZQyiVODRW5PcPItdLoyvc1pcfFPiSLuXERUJPLlrJmiMbzavbDy3ej6DJJtKnuo/s1600/27102010367.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFj894x_r1S2xVAwHKjErrxQcn3w9xBE416y6ODNbV6X6wftp_WI5TqLmaFdhr-egg4ukVXR2f1Z4MZQyiVODRW5PcPItdLoyvc1pcfFPiSLuXERUJPLlrJmiMbzavbDy3ej6DJJtKnuo/s200/27102010367.JPG" width="150" /></a>Drink daily in the morning on an empty stomach by mixing 1 teaspoon of the mixture with a glass of lukewarm water.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com1tag:blogger.com,1999:blog-2854208559878873790.post-36229463937793831482010-06-01T13:21:00.009+08:002010-06-30T13:51:53.097+08:00Banana Yogurt SmoothieThis delicious smoothie is packed with protein, potassium, calcium, fiber, vitamin c and omega-3s.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9TqkcWgGc0-Pr_v0EN0mElefcrCvOLbASBjrlYZPt2NiKlAReVc-lDLq9sEhgydyb2KoJjqvQZuJE6lLJgHi-Qwy8XqwVsaoQ1L5qTTSUj69txFD_nC2EGYxXDXO0Ef59MZjXPndK3g/s1600/01062010153.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 219px; height: 314px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9TqkcWgGc0-Pr_v0EN0mElefcrCvOLbASBjrlYZPt2NiKlAReVc-lDLq9sEhgydyb2KoJjqvQZuJE6lLJgHi-Qwy8XqwVsaoQ1L5qTTSUj69txFD_nC2EGYxXDXO0Ef59MZjXPndK3g/s320/01062010153.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5477678330424746290" /></a><br /><em>Ingredients:</em><br /><br />1 medium banana<br />4 tbsp Quaker oats<br />1 cup orange juice<br />1 cup plain yogurt<br />2 tsp flaxseeds<br />3-4 ice cubes<br /><br /><em>Method:</em><br /><br />Place the flaxseeds in a blender and puree for 30 seconds until they are coarsely ground. <br /><br />Cut the banana into small pieces and add into the blender with the oats, yogurt, orange juice and ice cubes and blend until smooth and thick. Pour into a glass and enjoy!<br /><br />You can also use a pear in place of the banana. Just as delicious!Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-62087792374479033272009-12-18T20:06:00.008+08:002010-06-01T13:23:13.937+08:00Olive and Mustard Egg Salad Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNn_Wai2uznjl_PQ2YnMSH63i3SwOK4mQf8keA63dcsxvIHC3lGJPJ9s6oGDZ-xeI799__WOqFwe-Y8gWqulroEiQv9EFzPZwjU-zQyAqvPWc2PrLkkBkoczLao8Djo1ujSf9ARbjb5c/s1600-h/IMG_9455.preview.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNn_Wai2uznjl_PQ2YnMSH63i3SwOK4mQf8keA63dcsxvIHC3lGJPJ9s6oGDZ-xeI799__WOqFwe-Y8gWqulroEiQv9EFzPZwjU-zQyAqvPWc2PrLkkBkoczLao8Djo1ujSf9ARbjb5c/s320/IMG_9455.preview.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5416548335511397074" /></a><span style="font-style:italic;">Ingredients:<br /></span><br />¼ cup light mayonnaise<br />1 tbsp Dijon mustard<br />½ tsp paprika (optional)<br />4 hard boiled eggs, peeled and mashed<br />2 tbsp sliced green olives (about 7-8 medium olives)<br />2 tbsp finely chopped celery<br />1 tbsp fresh parsley <br />Salt and pepper to taste<br />Whole grain bread<br />Butter spread<br />Salad leaves <br /><br /><span style="font-style:italic;">Method:</span><br /><br />In a large bowl, combine mayonnaise, mustard and paprika. Add the rest of the ingredients and mix well. Season to taste. Chill for at least an hour before serving to help flavours combine.<br /><br />Butter the sliced bread with butter spread and place 2 tablespoons of filling on bread. Top with salad leaves and sandwich with another slice of bread.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-91507824302461821192009-11-07T21:21:00.004+08:002009-11-07T21:34:54.816+08:00Stir-fried Fragrant Sauce Clams (Kam Heong La La)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8K0TtJQ5sd7Yod9UGUgKpBodXt88b5nMAi0ogfuf5SoWZe0DU7DFjmKgVv7TLSC3uSH3K9Kxl3dKG0QoNG1zzYUGZyQmggOcr2FpmouD0nZ37CdALVg59VY4M4-V-lvcvXAGe3ExQQFw/s1600-h/IMG_5575.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8K0TtJQ5sd7Yod9UGUgKpBodXt88b5nMAi0ogfuf5SoWZe0DU7DFjmKgVv7TLSC3uSH3K9Kxl3dKG0QoNG1zzYUGZyQmggOcr2FpmouD0nZ37CdALVg59VY4M4-V-lvcvXAGe3ExQQFw/s320/IMG_5575.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5401354392498974962" /></a><span style="font-style:italic;">Ingredients:</span><br /><br />500g clams<br />1 tbsp oil <br />1 tbsp sesame oil <br />2 tbsp dried Shrimps, soaked and chopped<br />2 stalks curry leaves<br />1 tbsp chopped lemon grass<br />5 chilli, finely sliced<br />1 tsp curry powder<br />1 tbsp chopped garlic<br />1 tbsp preserved soya beans, minced<br /><br /><span style="font-style:italic;">Seasoning:</span><br /><br />1 tbsp oyster sauce<br />1 tsp light soy sauce<br />A little thick soy sauce<br />¼ tsp chicken stock granules<br />½ tbsp sugar<br />1 tbsp lime juice<br />¾ tbsp water <br /><br /><span style="font-style:italic;">Method:</span><br /><br />Soak clams in salted water for at least 30 minutes. Remove and blanch in boiling water for a minute or less, then drain well in a plastic container.<br /><br />Heat oil and sesame oil in a wok. Saute dried shrimps until fragrant.<br /><br />Add curry leaves, lemon grass, garlic and chillies. Stir in minced soya beans and curry powder to mix.<br /><br />Stir in seasoning and clams. Fry until heated through and dish out.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-23821861797848179122009-09-29T10:18:00.008+08:002009-09-29T11:07:11.663+08:00Mid-Autumn Festival Moon Cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNt99nNT0IqLoXl_-iN1wnllEuU11Kci1MnJwkD5vlungKNPWnNO3knKINGksrAl-hQdmSo7kzuI0QntucDFABDrLJ2SVTuymCnVd9yKqlR5ZFiUx7QjuNSEc3kQSX6dBuy6xpteKPm0I/s1600-h/All_Time_Favorites.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNt99nNT0IqLoXl_-iN1wnllEuU11Kci1MnJwkD5vlungKNPWnNO3knKINGksrAl-hQdmSo7kzuI0QntucDFABDrLJ2SVTuymCnVd9yKqlR5ZFiUx7QjuNSEc3kQSX6dBuy6xpteKPm0I/s320/All_Time_Favorites.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5386712222419262626" /></a>Mid-Autumn Festival is on 3rd October 2009, this coming Saturday. But moon cakes have already been available for sale since early July and this year, there are even more vendors selling the moon cakes. Besides the moon cakes from the famous brands like Tai Thong, Baker’s Cottage, Overseas and Tong Kee, this year, you can also find a selection of moon cakes from some of the bakery outlets like Bread Story and Breadtalk. And there are so many new and exotic flavours available like the Precious Black (dried longan with wolfberry lotus paste), Blueberry Blackcurrant Cheese, Jade Delights with Coconut Silk, Snow Skin Strawberry Apple, Snow Skin Coffee Chip Tiramisu and Snow Skin Chocolate Mint with Nut Pieces.<br /><br />Pay a visit to Mid-Valley Megamall’s Mid-Autumn Festival Promotion and you will be able to see the variety of moon cakes created by the hotel chefs from Westin KL, Concorde, Shangri-la, Hilton, Renaissance and Nikko Hotel. And at the Jaya Jusco outlet there, you will also find the Doreamon moon cakes beside those from the tops brands and Baker’s Cottage has a chef making the Shanghai Mini Lotus moon cakes at their stall. <br /><br />It is also interesting to see the various types of packaging for the moon cakes which include beautiful jewelry boxes, Japanese inspired bento boxes, Chess sets (the mini moon cakes are shaped like chess pieces); no wonder the moon cakes are getting so expensive!<br /><br />At home, I have been eating moon cakes bought by my siblings for my parents. This year, they decided to bring the moon cakes over earlier as last year, everyone brought the moon cakes on the day of the festival and my mom ended up giving back the moon cakes to my sisters and brothers to take back. This year, eating the moon cakes earlier meant they are still fresh and we get to taste all the various flavours. <br /><br />The moon cakes in my house came from Westin Hotel, Tong Kee, Baker’s Cottage and one box of homemade “Kam Tui” moon cakes given by my father’s friend. I had also bought a box of moon cakes from Fruit Story which has a stall at Mid-Valley’s Mid-Autumn Festival Promotion. Fruit Story moon cakes are less sweet and healthier as they use fruits for the filling instead of the salted egg yolk. The two flavours I bought were Mint Lotus with Strawberry and Dragon Fruit Lotus with Salted Mung Bean.<br /><br />Enjoy your mooncakes with a pot of chinese tea and have a wonderful and Happy Mid-Autumn Festival! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmCiICqU_fKTRXZ_rxfWAjrFAQswYuGcgaDlzFoVChcvApv8C81sKLjUfHnNezyyeE0iTsMteVHFFbPcpz9QYbVL_O_osKzNE6DTSpHKUpRUCS6HCIcSVw7jY09_WJ2UtJRBiw3gJz1M/s1600-h/moon-cake-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmCiICqU_fKTRXZ_rxfWAjrFAQswYuGcgaDlzFoVChcvApv8C81sKLjUfHnNezyyeE0iTsMteVHFFbPcpz9QYbVL_O_osKzNE6DTSpHKUpRUCS6HCIcSVw7jY09_WJ2UtJRBiw3gJz1M/s320/moon-cake-2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5386716919506984082" /></a>Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-30643330089511822712009-08-31T22:01:00.000+08:002009-08-31T10:48:13.173+08:00Seafood and Turkey Bacon Paella<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_WJOmFyFxpwZQB-K_6JHo5PaA57-eX9AOFzNaOJfohbVPvXobxd31NMMCfXYglMb49LjfQwC3Skn9i03KavByPfbTHmz3SQZSowAVXBuPreM8Kpr5tdCYe-G8q3jLYfVS4CTj7qdlq8/s1600-h/Image087.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 314px; height: 152px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_WJOmFyFxpwZQB-K_6JHo5PaA57-eX9AOFzNaOJfohbVPvXobxd31NMMCfXYglMb49LjfQwC3Skn9i03KavByPfbTHmz3SQZSowAVXBuPreM8Kpr5tdCYe-G8q3jLYfVS4CTj7qdlq8/s320/Image087.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5375953853561697602" /></a><span style="font-weight:bold;"><span style="font-style:italic;">Ingredients:</span></span><br /><br />2 tbsp olive oil <br />1 large onion, chopped<br />1 green capsicum, seeds removed, chopped<br />2 large cloves garlic, chopped<br />200g turkey bacon pieces <br />or rindless turkey bacon, cut into thin strips<br />1 large tomato, chopped or <br />200g canned chopped tomatoes<br />200g paella rice or arborio rice<br />½ tsp saffron threads, crushed<br />1.2 litres hot chicken or fish stock<br />400g mixed seafood (marinara mix)<br />lime wedges to serve (optional)<br /><br /><span style="font-weight:bold;"><span style="font-style:italic;">Method:</span></span><br /><br />Heat oil in non-stick frying pan. Add onion, capsicum, garlic and turkey bacon and cook over low heat 5 minutes. Add tomato and cook 2 minutes.<br /><br />Add rice and stir to coat in the oil. Add saffron threads and heat for a few seconds, then pour in hot stock. Bring to the boil, stir lightly and simmer 5 minutes.<br /><br />Mix in seafood, return to a gentle simmer and cook 10 minutes or until rice in tender and liquid is absorbed, stirring occasionally. Serve with lime wedges if you like.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-22225351121065794312009-08-05T20:48:00.003+08:002009-08-05T20:58:40.950+08:00Tom Yam Bouillabaisse<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qiCMMIfdlmS3SDoMoeZMyD0COgXi-AOM4N_q-30UFHDQNZPjJuD2eMUODwl_y-re8qa3qmLhPJn0tVMgkRd09fnJDvOAfj9IiwldMiHcWiM0WTsq8a4dO7UJ8DEtbxsn0KC0xOUEioU/s1600-h/2706673658_89a8d3bdb2.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qiCMMIfdlmS3SDoMoeZMyD0COgXi-AOM4N_q-30UFHDQNZPjJuD2eMUODwl_y-re8qa3qmLhPJn0tVMgkRd09fnJDvOAfj9IiwldMiHcWiM0WTsq8a4dO7UJ8DEtbxsn0KC0xOUEioU/s320/2706673658_89a8d3bdb2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5366462652718968082" /></a>Ingredients:<br /><br />½ kg Prawns (shells on, whiskers trimmed) <br />10 Mussels (shells on) <br />10 Large Squids (cut into large pieces) <br />1 can Pacific Clams (drained and keep the stock aside) <br />2 Large Onions (chopped) <br />100 g Baby Corns<br />2 Green Peppers (quartered) <br />8 abalone mushrooms (cut into 2)<br />3 tbsp Tom Yam Paste<br />2 Kaffir Lime Leaves<br />3 stalks Lemon Grass<br />½ cup Coconut Milk<br />6 tbsp Cooking Oil <br />2 Cups Water <br /><br />Method:<br /><br />Fry the chopped onions in hot oil till softened. Add the tom yam paste with the kaffir lime leaves and lemon grass. When fragrant, add the prawns, mussels, squids and toss to ensure an even distribution of spices.<br /><br />Add 2 cups of water, stock from the can of pacific clams and coconut milk . When the broth begins to boil, add the baby corns, green peppers and abalone mushrooms and the drained pacific clams. <br /><br />Switch off fire and leave the stew to complete cooking in its own heat. This also ensures the seafood is not over cooked. <br /><br />Serve in large bowls with a basket of bread.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-60715984194370068902009-07-19T15:32:00.003+08:002009-07-19T15:52:00.169+08:00Stir-Fried Lo Shi Fun<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBD5PN8h_sfaaB7etHWP6G_CKz7lg9pVU0D-kT5xV0Rxqwo3rEf86ehRoS9u6JgJ9_rzWX_BDLqS07QOZ9CcAFuKbf3tbOqz2i2JPcIHb6Y8NN7p5Yp4rue0wopJzDGR6pKSzwAv3TZU/s1600-h/loshifun.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 270px; height: 235px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBD5PN8h_sfaaB7etHWP6G_CKz7lg9pVU0D-kT5xV0Rxqwo3rEf86ehRoS9u6JgJ9_rzWX_BDLqS07QOZ9CcAFuKbf3tbOqz2i2JPcIHb6Y8NN7p5Yp4rue0wopJzDGR6pKSzwAv3TZU/s320/loshifun.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5360075849689045186" /></a><br /><em>Ingredients:</em><br /><br />1 kg Lo Shi Fun <br />600 gm Bean Sprouts<br />300 gm Minced Pork (marinate with a bit of soy sauce, pepper and sugar) <br />50 gm Dried Shrimp (pre-soaked)<br />3 pcs Dried Chinese Mushroom (pre-soaked and sliced) <br />3 cloves Garlic (minced)<br />3 slices Ginger<br />2 tbsp Oyster Sauce<br />1 tbsp Soy Sauce <br />1 tbsp Dark Soy Sauce <br />1 tbsp Cooking Oil <br />Salt and Sugar to taste <br />1 stalk Spring Onion (cut into slices) <br /><br /><em>Method:</em><br /><br />1.Stir-fry the bean sprouts with the ginger slices until half-cooked. Dish up and keep aside.<br />2.Heat the cooking oil and fry the dried shrimp and minced garlic until fragrant before adding in the minced pork. Fry for 1 minute before adding in the sliced mushrooms<br />3.Add oyster sauce, soy sauce, dark soy sauce, salt, sugar and a little water and let the ingredients simmer for 1 minute before adding in the lo shi fun.<br />4.Continue frying until all the ingredients are well-mixed before adding in the bean sprouts and continue frying for 1 minute. <br />5.Garnish with spring onion and serve immediately.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-86431442937714017342009-06-10T13:14:00.001+08:002009-06-10T14:30:12.624+08:00Vegetarian Spaghetti Aglio e Olio<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxbQtIVTiiMgxtErGXdpxTkSK5YaFmY-Jq7toiOPZBq8UaxYjRhJSZjx_AQT3FNrbvbcaMuArt9CeYgmBzWGCD1bYZg0fhxPS45ZCPqDOQby9Ve2gk3YNs-VH6LAu8gEv2iGWlzNgpjc/s1600-h/1012331_large.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 160px; height: 97px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxbQtIVTiiMgxtErGXdpxTkSK5YaFmY-Jq7toiOPZBq8UaxYjRhJSZjx_AQT3FNrbvbcaMuArt9CeYgmBzWGCD1bYZg0fhxPS45ZCPqDOQby9Ve2gk3YNs-VH6LAu8gEv2iGWlzNgpjc/s400/1012331_large.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5345581809574244178" /></a><em>Ingredients: </em><br /><br />1/2 box spaghetti (or any other kind of pasta you prefer)<br />4-6 cloves garlic<br />2 tomatoes<br />1 large handful arugula or baby spinach<br />olive oil<br />red pepper flakes<br />salt and pepper<br /><br /><em>Method: </em><br /><br />Start boiling water for the spaghetti. <br /><br />Heat a generous pour of olive oil on low heat in a pan large enough to fit all the cooked spaghetti. <br /><br />Chop the garlic and add to the olive oil. Cook over low heat until the garlic softens and turns a little translucent, then remove from heat. <br /><br />Boil the spaghetti and drain. <br /><br />Heat the garlic and oil up again slowly, then add the pasta to the saucepan. Lightly saute the spaghetti in the olive oil and garlic while adding the pepper flakes, salt and pepper. <br /><br />Once the spaghetti is fully coated with the garlic and oil mixture, remove from heat and toss with the arugula or baby spinach.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-17937613419709895452009-05-31T17:30:00.000+08:002009-05-31T17:45:55.133+08:00Cantonese-Style Pickled Vegetables<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLG0Hj-PorWOlUR9CGosznDjD1XpwUsASzMufL2g8I3reTcLkjolkjRZMLS6sfAtI24yZKqLsYubBPNwjNnOkW-JUddtduuRmxlWRGaFUsnbH7w5hi54AfAM8RSo7gfsBkWUdS_chf6fo/s1600-h/Image003.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 149px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLG0Hj-PorWOlUR9CGosznDjD1XpwUsASzMufL2g8I3reTcLkjolkjRZMLS6sfAtI24yZKqLsYubBPNwjNnOkW-JUddtduuRmxlWRGaFUsnbH7w5hi54AfAM8RSo7gfsBkWUdS_chf6fo/s400/Image003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5341921649793071650" /></a>Ingredients:<br /><br />1 chinese radish <br />1 carrot<br />3 cucumbers <br />1 large piece young ginger <br /><br />Seasonings:<br /><br />4 tbsp salt <br />1 cup sugar<br />1 cup white vinegar<br /><br />Preparation:<br /><br />Peel carrot, rinse radish, cucumbers and young ginger, cut all vegetables into a diamond shape.<br /><br />Dissolve the sugar in the vinegar to make sweet and sour pickling stock and pour into a container.<br /><br />Cooking Instructions:<br /><br />Marinate radish and carrot with 2 tbsp salt for 1 hour. Flatten; rinse with cold water and drain.<br /><br />Marinate cucumber and ginger with 1 tbsp salt for 20 minutes, rinse and drain.<br /><br />Put all ingredients in the sweet and sour pickling stock and seal. Refrigerate for 24 hours. Ready to serve.<br /><br /><br />About this dish:<br /><br />When eating, use a clean, dry utensil to remove the pickled vegetables to prevent spoilage.<br /><br />The pickling stock may be reused when the vegetables are eaten up. If there is not enough stock, simply add sugar and vinegar in the ratio of one to one to replenish it.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-23353505914831604342009-05-27T08:12:00.003+08:002009-05-28T08:15:03.920+08:00Happy Dumpling Festival<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0wDSvohNiKRU2hiXUgteOUFwfUD_e6SDux6mHnQuouOyYnWMPZ2MQJMSZFvTB1BtlLwZpasT0kwmkdc1G0Mo36qtoeAb3IVXlISGlJfVbG7vtsCwVSCxBk_qK1Xlh_wiMSuxEVofguf0/s1600-h/dumpling6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0wDSvohNiKRU2hiXUgteOUFwfUD_e6SDux6mHnQuouOyYnWMPZ2MQJMSZFvTB1BtlLwZpasT0kwmkdc1G0Mo36qtoeAb3IVXlISGlJfVbG7vtsCwVSCxBk_qK1Xlh_wiMSuxEVofguf0/s320/dumpling6.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5340313984403576770" /></a><br /><br />The Dumpling Festival (or Duan Wu Jie) is celebrated on the fifth day of the fifth lunar month (May 28 this year), honours scholar-poet Qu Yuan who took his life by jumping into a river. He did so because he was greatly saddened when the King refused to take his advice, leading to a war. Fearing that fish would eat Qu’s body, his friends and supporters made dumplings and threw them into the river so that the fish would eat them instead of the body.<br /><br />There are so many types of dumplings available for sale in the market now and you can even buy the dumplings at any time of the year, but for me, eating the dumpling on the day of the Festival has a lot of significance. When we were young, my mom would make the dumplings a few days before the festival and for the next few days, we would be eating the dumplings for breakfast and supper. Nowadays, we would just buy the dumplings from the market and eat them on the day of the festival. <br /><br />Talking about the different types of dumplings, my favourite is still the ba chang (with pork) but I prefer the green bean filling to the white bean filling as I find them more fragrant. It is quite difficult to find them as those dumplings available for sale in the market are normally with the white bean filling. There is also the Baba-Nyonya dumpling and the gan-suei (non-meat glutinous rice) dumpling (plain or with red bean filling). The normal price of the dumplings can be between RM2.60 to RM3.20 depending on the type and size but since the price of the ingredients and bamboo leaves had gone up, it might be more expensive . Anyone know where I can get nice and reasonably priced dumplings in PJ? <br /><br />Happy Dumpling Festival!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClOuTWRoHR1n1GzU3pGqp1TRuIkYqhR6lIgNLsFy-RUA6ufphn9FK_5BpuGtN-mK7nQt5aeLhL42uOmjd5OpdOyBJ9YiUJUSdxtUVaeSXXZ-vlYXXpGQCWTJZqA24rP6zW-GSwDAxQ8M/s1600-h/getatt.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClOuTWRoHR1n1GzU3pGqp1TRuIkYqhR6lIgNLsFy-RUA6ufphn9FK_5BpuGtN-mK7nQt5aeLhL42uOmjd5OpdOyBJ9YiUJUSdxtUVaeSXXZ-vlYXXpGQCWTJZqA24rP6zW-GSwDAxQ8M/s320/getatt.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5340313783728097602" /></a><br /><br />You can check out the recipes for the different types of dumplings <a href="http://kuali.com/recipes/advresults.asp?c=56">here</a>.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-84446507137869902792009-05-03T17:31:00.004+08:002009-05-03T17:40:25.022+08:00Sliced Chicken With Pear<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yViBmeh3fv8Z5yYFbkIuSgeiSlQQFISLJHlIZVfovhbshnsbBn5EhEzyE8QITHqfwAFHVlsolXGRWYC_i7FEGPTooP10CBAlEWZ0598kfPhg133LrvRX5oottrPYqNs9xgLM-WMaDTI/s1600-h/Image002.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 155px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yViBmeh3fv8Z5yYFbkIuSgeiSlQQFISLJHlIZVfovhbshnsbBn5EhEzyE8QITHqfwAFHVlsolXGRWYC_i7FEGPTooP10CBAlEWZ0598kfPhg133LrvRX5oottrPYqNs9xgLM-WMaDTI/s400/Image002.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5331529797672810418" /></a>Ingredients:<br /><br />200g Chicken breast<br />1 Pear (150g)<br />15g Ham<br />20g Mushroom<br />1 Egg White <br />100g Peas<br />5g Scallion <br />2½ tbsp starch<br />1 tbsp cooking wine<br /><br />Seasoning B:<br />1 tbsp soy sauce<br />1 tbsp starch water <br />1 tbsp sugar <br />1 tsp salt <br /><br />Method:<br /><br />Cut the chicken breast into pieces and marinate with the cooking wine. Coat the chicken pieces with starch and dip in egg white. Preheat the pan with oil, fry the chicken breast till golden, drain up.<br /><br />Cut the pear, ham and mushroom into slices.<br /><br />Mix seasoning B well to be the cooking sauce. <br /><br />Fry scallion briefly and take it out, Fry pear, ham and mushroom for a while and then put in the chicken breast. Add the cooking sauce and mix all the ingredients together. Turn off heat and dish out.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-52627892611278218892009-04-14T11:44:00.002+08:002009-04-14T11:46:39.519+08:00LeftoversWhen braising meat, chop any leftover bones, such as those from a chicken carcass, and add them to the bed of chopped vegetables. The bones and vegetables are discarded after cooking, but they add extra flavour to the braising liquid and to the meat.<br /><br />Cooked or raw cucumber can easily be made into a quick cold and refreshing soup. Process or blend it with a clove of garlic, thick yoghurt, cream or crème fraiche and mint or tarragon. Serve sprinkled with a tablespoon of the chopped herb and black pepper. A handful of chopped prawns adds colour and flavour.<br /><br />Most sauces freeze very well and frozen blocks of sauce or gravy can be reheated in a saucepan straight from the freezer. Frozen sauces are good timesavers so it is worth making twice as much as the recipe calls for and freezing half. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAgIEOPmCPiS5YV3bYFawMc6F6Z6iFOEGiHBwQNv7wb9vBI3YQL6tXIcCaL808LgQc2Hit8aBC_vuZJHdN4A_hyHqObNXamxT04zEm5vCVZZmr8YktdIPahtHsyng2Rws8plddBaYn5U/s1600-h/gadogado.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 118px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAgIEOPmCPiS5YV3bYFawMc6F6Z6iFOEGiHBwQNv7wb9vBI3YQL6tXIcCaL808LgQc2Hit8aBC_vuZJHdN4A_hyHqObNXamxT04zEm5vCVZZmr8YktdIPahtHsyng2Rws8plddBaYn5U/s200/gadogado.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5324388356523879378" /></a>Leftover satay sauce should be used within a day or two. It makes an excellent topping for grilled chicken or a dressing for gado gado; the Indonesian cucumber, bean sprouts, green beans and beancurd salad. It can also be used in vegetarian dishes, for instance mixed with rice, peas and carrots or as a dip for crudités.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-23879059814922394862009-04-10T08:46:00.006+08:002009-04-10T08:55:24.467+08:00Won Ton Dumplings<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB7jwprXUv2B5py5gC1fafkmu1fR5BV42R6wPTu8aI9OVxZfAjPtFHtbzl8psKpQQBcySzO-uMO0ry7sjM8RNGrXBXQVZH7D7bAHbyPIOaiLIPpcOwir10R78SHyTzuE2DNjL-YUaLyc/s1600-h/DSC03115.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlB7jwprXUv2B5py5gC1fafkmu1fR5BV42R6wPTu8aI9OVxZfAjPtFHtbzl8psKpQQBcySzO-uMO0ry7sjM8RNGrXBXQVZH7D7bAHbyPIOaiLIPpcOwir10R78SHyTzuE2DNjL-YUaLyc/s200/DSC03115.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5322859875277333842" /></a>Ingredients:<br /><br />1 spring onion, green and white parts, finely chopped<br />5 water chestnuts, finely chopped<br />125 g prawns, shelled, deveined and minced<br />250 g finely minced pork<br />1 egg, lightly beaten<br />A pinch of black pepper<br />1tbsp light soy sauce<br />1 tbsp sesame oil <br />2 tsp cornflour<br />30 won ton skins, each 5 cm square<br /><br />Method:<br /><br />Combine all of the ingredients except the won ton skins in a bowl.<br /><br />Test the seasoning of the stuffing mixture by bringing a pan of water to the boil, dropping 1 teaspoon of the mixture into it and cooking it for just a minute. Taste the stuffing and adjust the seasoning as necessary.<br /><br />Take one won ton skin at a time and place 1 heaped teaspoon of the mixture in the centre of each. Then moisten the four edges of the won ton skin, gather up the corners and twist lightly to form a little pouch,<br /><br />Place the won ton on a slightly oiled plate, twisted side up but not touching each other, and steam them in a wok for 10 minutes. Or deep-fry them for 15-20 minutes until crisp.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-72636637717060366222009-04-08T08:24:00.005+08:002009-04-08T08:31:37.774+08:00Making BatterThe batters that are used to make pancakes, waffles and such dishes are much the same. It is the exact proportions of all the ingredients that vary slightly. <br /><br />Pancakes, waffles and baked batter puddings are all made with a basic pouring batter (see recipe below). To make crepes which are slightly lighter than pancakes, the batter is thinned with a few tablespoons of extra liquid.<br /><br />Fritters and battered foods such as fish, shellfish and vegetables are made with coating batter. This used the same amount of flour, salt and egg as pouring batter, but only half of the liquid. Whisked eggs whites may be folded into a coating butter and sugar added for sweet fritters.<br /><br />The type of liquid used in batters (whether milk, a mix of milk and water or beer) will influence the result. Water makes a light batter, milk helps to make it smoother and causes it to brown faster, while beer adds lightness and flavour.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrRbhK2VyiYzXVMJQTk9fa5j3Xjl0g9UJfj3mdUkrpp-Flyh_isdo2wlBqz2H_Zl1tjctndHL8RxRSRePbx0n17spwS8LKvV11iQoiS1SCCpomTOD111vqlTcgOjsgGiyi8_L_pBZ3mE/s1600-h/10060995.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 147px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrRbhK2VyiYzXVMJQTk9fa5j3Xjl0g9UJfj3mdUkrpp-Flyh_isdo2wlBqz2H_Zl1tjctndHL8RxRSRePbx0n17spwS8LKvV11iQoiS1SCCpomTOD111vqlTcgOjsgGiyi8_L_pBZ3mE/s200/10060995.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5322111215731363890" /></a><strong>Making Basic Batter</strong><br /><br />This basic batter will make 8-10 pancakes. Include 3 tablespoons of extra milk if making lighter crepes and half the liquid for making a thicker coating butter.<br /><br />Sift 125g (1 cup) plain flour and a pinch of salt into a bowl and make a well in the centre, then break in 1 egg and beat with a balloon whisk or wooden spoon. <br /><br />Beat in 300 ml milk, little by little, incorporating the surrounding floor gradually so the batter becomes very smooth.<br /><br />The batter may be used at once, but it is much better if it is left in a cool place for about 30 minutes, allowing the starch grains to soften.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-53479655775061405252009-04-02T13:15:00.011+08:002009-04-02T13:25:01.945+08:00Cooking for Health<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7usjOM42AxiRDjLdqFS15BARgNc17rGHKTXWedZknovCwxxHQZ8jDEkZ3RzMb3fuPg6N5-spEi9LCb260HX9g2fuDxbGvhJ19jHJeOzCFuEX7M5cXwpae87qPYiQGxPoA2vC1lmgj4c/s1600-h/42-17157030.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 136px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7usjOM42AxiRDjLdqFS15BARgNc17rGHKTXWedZknovCwxxHQZ8jDEkZ3RzMb3fuPg6N5-spEi9LCb260HX9g2fuDxbGvhJ19jHJeOzCFuEX7M5cXwpae87qPYiQGxPoA2vC1lmgj4c/s200/42-17157030.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5319959109043879682" /></a><strong>Poaching</strong><br /><br />Place the food in a container (such as a fish or egg poacher), add the poaching liquid, cover with foil or a close-fitting lid and cook in the oven or on the stove.<br /><br />Poaching requires no extra fat. Eggs and fish such as salmons are popular foods for poaching.<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQlKtjs5iWRDv_fNKAcrsEDShZwG_S4zvcpRYEWJbdGpqxpyT9S94b8EAvrF-0cJOt0p3UPvFvCanCGhmtRO3MlgAahKegTJVpH8VpiBq88Lf7XGOWpugVMGWfmpLMYkuOq_cM2HgmPU/s1600-h/2923550412_ed268c9cc5.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQlKtjs5iWRDv_fNKAcrsEDShZwG_S4zvcpRYEWJbdGpqxpyT9S94b8EAvrF-0cJOt0p3UPvFvCanCGhmtRO3MlgAahKegTJVpH8VpiBq88Lf7XGOWpugVMGWfmpLMYkuOq_cM2HgmPU/s200/2923550412_ed268c9cc5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5319959200644303074" /></a><strong>Griddle</strong><br /><br />You sear food quickly in the hot pan on both sides to form a crust and seal in the juices. You can add fresh herbs, spices, lemon or lime juice and balsamic vinegar. <br /><br /><br />You hardly need to use any oil or fat. Foods that can be griddle include vegetables, fish, poultry and various kinds of meat.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNTJiWkyOguoPJ_DEgrck0Qm8MPC208SZrf2D9Gp0d2A8FicGFqdkeDLiyYozy81c52YDl4H01Xnx2Y3yPCui4_Gfb7BFqk4jTbDUCEOL2ceS3kqMrqZTgxTw2g7hvRttVAxhPrwvGMao/s1600-h/wok1small.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNTJiWkyOguoPJ_DEgrck0Qm8MPC208SZrf2D9Gp0d2A8FicGFqdkeDLiyYozy81c52YDl4H01Xnx2Y3yPCui4_Gfb7BFqk4jTbDUCEOL2ceS3kqMrqZTgxTw2g7hvRttVAxhPrwvGMao/s200/wok1small.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5319959369789781250" /></a><strong>Steaming</strong><br /><br />Put the food in a perforated pan or coriander and fit it over a pan of boiling water. Cover with a close fitting lid – the steam cooks the food. You can also use stacking can of stainless steel steamers or Chinese bamboo.<br /><br /><br />Steaming retains the nutrients in food. You can steam fish, poultry, puddings, sponges, custard and dumplings as well as vegetables.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN9fWZpqvhQcZMAZXnP50fL5s1vHxyFjes_SwoJBuoKKVeTHr4NgJpO6e6nbR-WtC3Nlu49SwswqrhuWCHODYdsb_zF3-6HyO2U6PYWGEJLjk91sQstWtScr2Zgw0z0lvgOtP-00lG0Y/s1600-h/Chicken_en_Papillote300.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN9fWZpqvhQcZMAZXnP50fL5s1vHxyFjes_SwoJBuoKKVeTHr4NgJpO6e6nbR-WtC3Nlu49SwswqrhuWCHODYdsb_zF3-6HyO2U6PYWGEJLjk91sQstWtScr2Zgw0z0lvgOtP-00lG0Y/s200/Chicken_en_Papillote300.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5319959521828143938" /></a><strong>En Papillote </strong><br /><br />Wrap foods loosely, but sealed, in greaseproof paper or foil, then bake or steam. Use moderate heat and a little liquid. No added oils or fats are used. This method keeps in the flavours, so you need just a few additions. Herbs, spices, vegetables and fruits all add flavour, also liquids such as stock, citrus juices, wine, Worcestershire and soya sauces and flavoured vinegars.<br /><br />Seafood, poultry, vegetables and fruit can be cooked this way.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-30673517847724922052009-03-30T11:41:00.004+08:002009-03-30T12:14:44.610+08:00How to Serve Finger Food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqrAf4IQ_H1F6ClSbyJan04vpxSMmFUfGL618UyAuTO10u93MIwAZamWqbtn9Qb-Pg9rjVcGsiBVZ1RtnBb_qZAp4dPlEUuoiOwy7Emy4YIvvHnlj6lIwiIzvKiXPdXNtnLC8bfpNU94/s1600-h/fingerfood5.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 152px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqrAf4IQ_H1F6ClSbyJan04vpxSMmFUfGL618UyAuTO10u93MIwAZamWqbtn9Qb-Pg9rjVcGsiBVZ1RtnBb_qZAp4dPlEUuoiOwy7Emy4YIvvHnlj6lIwiIzvKiXPdXNtnLC8bfpNU94/s200/fingerfood5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5318829232187318082" /></a>Ease the mess for guests with these presentation tips for casual entertaining.<br /><br />• Morsels should be small enough to be eaten in one mouthful.<br />• Check the temperature. Hot food doesn’t mean hot enough to burn your tongue.<br />•If you’re putting out communal food platters, such as antipasto or tapas, be sure to supply toothpicks or mini-forks. And provide an empty bowl for the used forks, olive stones or prawn tails.<br />•Don’t stack multilayered sandwiches in a continuous line, arrange them so that its easy to pick out an individual serve neatly.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-10554070561415836742009-03-25T08:25:00.006+08:002009-03-25T08:43:14.808+08:00Extend the Life of Your Knife<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ibT0cAGEcX53O5MB33jcNQeEiNwgHT4ueOVfCloippxnjVVKKML1AvV5v1xib5HaM15QXUVI7AHqNHiJWwg_gM4h283al29uRzIsz9aJGFuH8jd5wiFJF7tVda7Jcmjfs_Rknv8A66U/s1600-h/2001.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 156px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ibT0cAGEcX53O5MB33jcNQeEiNwgHT4ueOVfCloippxnjVVKKML1AvV5v1xib5HaM15QXUVI7AHqNHiJWwg_gM4h283al29uRzIsz9aJGFuH8jd5wiFJF7tVda7Jcmjfs_Rknv8A66U/s200/2001.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5316918545511287794" /></a><br />Use these tips from Bill Brown of <a href="http://cooksknivesshop.co.uk/Knives/Cooks_Knives_Guide/1237">cooksknivesshop.co.uk </a>to keep your knives in tip-top condition.<br /><br />- Invest in quality. A good set of knives can be costly, but if looked after they will last a lifetime.<br /><br />- Store away from other metal objects on a magnetic rack or in a block, to avoid nicks and scratches.<br /><br />- Hone a little and often with a steel to realign the blade. Hold the steel on a board, start with the blade vertical with the end furthest away and pull towards you. Steels come in two versions, for Asian-style knives and European-style knives.<br /><br />- Sharpen old knives. Some cook shops offer this service or you can buy an electric sharpener.<br /><br />- Clean by hand. Harsh chemicals and stacking in the dishwasher can damage the knife. Dry straight away to avoid a watermark.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com1tag:blogger.com,1999:blog-2854208559878873790.post-29070753368723145772009-03-16T13:23:00.002+08:002009-03-16T13:52:24.118+08:00Spices - How To Use Them<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3p0wUZxzH-NZ88CRXlj4TgEHTI03zKaEgNxIED9wGBNS1vCSbh6Qplgo27u2HkBUasMjdp1tOWPedeWJeHWZwS-NO5W78IRKjR9NWuxnGrjBStT3az9tzaqrNx6e9dJnTzthjIWQ9w4/s1600-h/garam-masala-280.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3p0wUZxzH-NZ88CRXlj4TgEHTI03zKaEgNxIED9wGBNS1vCSbh6Qplgo27u2HkBUasMjdp1tOWPedeWJeHWZwS-NO5W78IRKjR9NWuxnGrjBStT3az9tzaqrNx6e9dJnTzthjIWQ9w4/s200/garam-masala-280.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5313659187321935714" /></a><br /><strong>Star Anise </strong><br />Has a flavour halfway between aniseed and liquorice. It is an ingredient of Chinese five-spice powder.<br /><br /><strong>Coriander Seed</strong><br />Has a warm, citrus-like flavour. Use it alone, or combined with other spices. It is always included in curry powder and garam masala.<br /><br /><strong>Cardamom</strong><br />Has tiny, highly aromatic black seeds inside the loose pod. Green cardamom is best, but brown or white are also good. It is used in India in curries and in the Middle East to perfume coffee.<br /><br /><strong>Cumin </strong><br />Is delicate and mild and goes especially well with coriander. It is best bought as seeds and then gently toasted before use, whole or ground. <br /> <br /><strong>Tumeric </strong><br />Usually sold ground, it is perhaps the easiest spice to recognize because of its bright yellow hue. Often used for its colour as a cheap substitute for saffron. Its flavour is actually fairly unremarkable and slightly bitter.<br /><br /><strong>Cinnamon </strong><br />Is the inner bark of an evergreen tree, sold either in papery rolls that resemble quilts, or ground. Its fragrant sweetness can be used in both savoury and sweet dishes such as rice pilafs, hot cross buns and apple tarts.<br /><br /><strong>Nutmeg</strong><br />Is best bought whole and grated when required. It is good used in cheese and vegetable dishes, milky sauces, junkets and rice puddings.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-87962705952233960682009-03-06T11:45:00.002+08:002009-03-06T11:50:56.333+08:00Kitchen Glossary<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Gzv2K1TeWU8G_OPMzUbAxYh8LoQNPAeZ8oCDcBpP3Qk1Q1YRWZ6HAfMmj7Eh4-1qXwiSO4SpJ5BXpN4V5IuKybsOIp2MnXbVrWK77cks6AFWf_hh-mPDTbDvQ9_-Uia7ToUBq4ZY_6k/s1600-h/PE02849_%255B1%255D.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 183px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Gzv2K1TeWU8G_OPMzUbAxYh8LoQNPAeZ8oCDcBpP3Qk1Q1YRWZ6HAfMmj7Eh4-1qXwiSO4SpJ5BXpN4V5IuKybsOIp2MnXbVrWK77cks6AFWf_hh-mPDTbDvQ9_-Uia7ToUBq4ZY_6k/s200/PE02849_%255B1%255D.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5309917016927385650" /></a><strong>Baste </strong><br />To spoon liquid or melted fat over food during cooking to prevent it drying out and add extra flavour.<br /><br /><strong>Brine</strong><br />A strong solution of salt and water that is used for pickling or preserving.<br /><br /><strong>Consomme </strong><br />A clarified soup, usually made with meat.<br /><br /><strong>Devilled </strong><br />Food seasoned with a spicy sauce, usually pepper, chilli and mustard.<br /><br /><strong>Egg Wash</strong><br />Beaten egg, sometimes mixed with a little water, brushed over pastry and bread before cooking, to give a shiny golden finish.<br /><br /><strong>Ganache</strong><br />Chocolate and cream mixed together over heat to form a very rich filling used in truffles, or for coating or filling cakes.<br /><br /><strong>Julienne</strong><br />Vegetables or citrus rind, that have been cut into very thin strips.<br /><br /><strong>Macerate</strong><br />To soak food, usually fruit, in a syrup or liquid such as alcohol, to allow the flavour to mix. <br /><br /><strong>Souse </strong><br />To marinate and cook strips of oily fish in a pickling mixture containing vinegar, spices and flavouring. <br /><br /><strong>Sweat</strong><br />To gently stew food, usually vegetables, in butter, oil or a little stock until very soft but not coloured.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-40952436194419735672009-03-02T15:59:00.006+08:002009-03-02T16:13:47.207+08:00Basil and Lime Sorbet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRnVgeSi5cpoIouvAR27fLM0Pq1YcMN_V5L-WYuS2q9lQVmq1gJEBFaMQEuyS1ywyvoKNefCa2J3j8xoq55YOjT5CHalxOKw6isTNgcOBcks18CsyPOKiK-iC9XISxsfLbWnAn1iJV38/s1600-h/images.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 109px; height: 109px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRnVgeSi5cpoIouvAR27fLM0Pq1YcMN_V5L-WYuS2q9lQVmq1gJEBFaMQEuyS1ywyvoKNefCa2J3j8xoq55YOjT5CHalxOKw6isTNgcOBcks18CsyPOKiK-iC9XISxsfLbWnAn1iJV38/s320/images.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5308500542866060802" /></a>Ingredients:<br />1 cup sugar <br />1 cup water <br />3/4 cup fresh lime juice <br />20 fresh basil leaves, minced <br /><br />Method: <br /><br />Make a sugar syrup by bringing the sugar and water to a boil in a small saucepan; allow to boil 1 minute; remove from heat. <br /><br />Combine the syrup, lime juice, and basil in a blender; puree. Pour the mixture into a container and cover; store in freezer until completely frozen for about 2 hours. <br /><br />Break the frozen mixture into pieces and place in the blender; blend until smooth. Return to the container and cover. Store in freezer until ready to serve.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-36280330436247880492009-02-24T08:23:00.000+08:002009-02-24T08:44:37.587+08:00Yam Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqQijNRDODuLvu4brSZW6aRxftizyzRCkRc7KJM3rkHSJB2M-UjuQP9aPkYgKpQXNOyON2ShSfry-Vdah3Z3G2CDWQMaBIZ8Vck5ziMF2mHzaDGBeH7o1AM9Fundda_9mZnOtC3P0YMg/s1600-h/Image047.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 143px; height: 117px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqQijNRDODuLvu4brSZW6aRxftizyzRCkRc7KJM3rkHSJB2M-UjuQP9aPkYgKpQXNOyON2ShSfry-Vdah3Z3G2CDWQMaBIZ8Vck5ziMF2mHzaDGBeH7o1AM9Fundda_9mZnOtC3P0YMg/s320/Image047.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5306158312990647266" /></a>Ingredients:<br /><br />300g yam root <br />3 tbsp non-glutinous flour <br />½ tsp 5-spice powder<br />1 tsp sugar<br />½ salt<br />2 tbsp oil <br /><br /><em>Filling for yam cake:</em><br /><br />100g lean pork (cut into cubes)<br />1 green pepper (sliced) <br />4 pcs black mushroom (sliced)<br />1 pc carrot(cut into cubes)<br />100g small prawns<br />50g green peas<br />½ can button mushrooms (cut into half)<br />1 tsp corn flour - mix with half bowl water<br />1 tbsp oyster sauce<br />1 tbsp light soy sauce<br />1 tsp salt<br />2 cloves garlic (smashed)<br />3 tbsp cooking oil <br /><br />Method:<br /><br />Remove skin of yam roots and cut yam into round pieces about 1 cm thick. Steam yam for 20-39 mins or until soft. Mash the steamed yam with 5-spice powder, sugar, salt and oil. <br /><br />Pour boiling water into non-glutinous flour, mix well, then mix together with mashed yam and knead for about 5 mins. Shape into ring and deep fry until light brown on both sides. Keep aside.<br /><br />Heat wok with oil, add garlic and fry until fragrant, add filling and stir fry for a minute. Add salt, soy sauce, oyster sauce. Stir fry until cooked, poor in the corn-starch to thicken and stir fry for another half minute. Pour ingredients into the yam ring and serve. Garnish the outer side of the yam ring with deep-fried rice vermicelli.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-64747812397925050352009-02-17T08:19:00.003+08:002009-02-17T10:31:13.604+08:00Pasta with Tuna and Mayonnaise<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtOguio6SZbHue7zBZTgtUu5wsh1EhWYL04DobvkRy4S16_sYnttlwvAS7U02cX42VDPw3M3aZdKOy4W4pB4qkdmlEWnRTxpdVI0jVWFuOX1ep7MJoDBliLpNroXTxAGkbVQetKgLsMc/s1600-h/Image046.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 160px; height: 115px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtOguio6SZbHue7zBZTgtUu5wsh1EhWYL04DobvkRy4S16_sYnttlwvAS7U02cX42VDPw3M3aZdKOy4W4pB4qkdmlEWnRTxpdVI0jVWFuOX1ep7MJoDBliLpNroXTxAGkbVQetKgLsMc/s320/Image046.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5303586595272908770" /></a>Ingredients:<br />(serving for 2)<br /><br />200 gm Fusilli (corkscrew pasta) <br />1 can Tuna Flakes<br />1 bowl Cherry tomatoes (sliced) <br />1 cup Yellow Peas<br />3 tbsp Mayonnaise<br />Olive oil <br />Dried basil <br />Black Pepper to taste <br /><br />Method:<br /><br />Cook fusilli according to the directions in the packet; drain and cool. Pour a tbsp of olive oil into the fusilli and mix well. <br /><br />Cook the peas until tender (the peas can be soaked overnight to cut cooking time), drain and cool.<br /><br />In a bowl, place the fusilli, yellow peas, cherry tomatoes and tuna flakes. Sprinkle some dried basil leaves and some pepper. Add the mayonnaise and mix well. <br /><br />Chill for at least 2 hours before serving.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0tag:blogger.com,1999:blog-2854208559878873790.post-3928998445875855492009-02-11T16:53:00.004+08:002009-02-11T17:11:52.530+08:00Winter Melon Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVcDxsyNQOSiv2wYnWxdQz4u3sIV7kCbNve3rNLQDQbikupgHdGrbbYfPIUWDbRhnBM_SmzJBAn5ENqK1E4UhJI0coWHrcoUE3Ny0HCyVwmoNrrSMCmOJspVmMSj4V5q3E3CcEUNc9XGQ/s1600-h/Image044.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 133px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVcDxsyNQOSiv2wYnWxdQz4u3sIV7kCbNve3rNLQDQbikupgHdGrbbYfPIUWDbRhnBM_SmzJBAn5ENqK1E4UhJI0coWHrcoUE3Ny0HCyVwmoNrrSMCmOJspVmMSj4V5q3E3CcEUNc9XGQ/s320/Image044.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5301464177778786130" /></a>Ingredients:<br /><br />1 big Chinese melon <br />8 dried Chinese mushrooms, soak and remove stems<br />1 small carrot, sliced<br />20 button mushrooms<br />10 waterchestnuts, peeled<br />1 piece dried squid<br />6 dried red dates<br />8 pieces canned bamboo shoots<br />250 gm chicken pieces<br />Salt and pepper to taste<br />Chopped parsley and spring onions (for garnishing)<br />1½ litres water<br /><br />Method:<br /><br />Cut melon top and scoop out seeds and some of the flesh leaving a smooth melon bowl. Take care not to puncture the melon or scoop out too much of the fresh which will make the melon bowl very flimsy when cooked.<br /><br />Fill the melon bowl with all the ingredients and place in a fitted steamer. Cover and steam for two hours.<br /><br />Garnish and serve hot.Karinhttp://www.blogger.com/profile/03614131241069335520noreply@blogger.com0