The Kitchen Companion

Pumpkin Cookies

2011-05-27T21:50:00.002+08:00

My brother made these batch of pumpkin cookies from a recipe he obtained from the Joy of

Baking.com.

Ingredients

2 cups (260 grams) all purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoons ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

2 large eggs, room temperature

1 1/4 cups (260 grams) light brown sugar

1/2 cup (120 ml) canola oil or corn oil (or other flavorless oil)

1 teaspoon pure vanilla extract

1 cup (215 grams) canned pumpkin puree

Cream Cheese Frosting:

4 ounces (115 grams) room temperature cream cheese, regular of low fat

2 tablespoons (25 grams) unsalted butter, room temperature

1/2 cup (55 grams) confectioners' (powdered or icing) sugar

1/2 teaspoon pure vanilla extract

Note: Instead of frosting the cookies, you could add to the batter either 1 cup of chopped nuts or 1 cup of chocolate chips.

Method

For Pumpkin Cookies:
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.

Ina large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.

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.

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.

Frosting:
Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy.

Makes about 18 cookies.

Sources:
Klivans, Elinor.Big Fat Cookies. Chronicle Books. San Francisco: 2005.

Ojakangas, Beatrice.The Great Holiday Baking Book. University of Minnesota Press. Minneapolis: 1994.

Lemon and Garlic Drink

2010-10-27T22:24:00.000+08:00

The 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.

Ingredients:

6 lemons
30 cloves garlic
1 litre water

Method:

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.

Place the pot onto a stove and simmer in low heat for 1 hour. Switch off the heat and allow to cool.

Pour the lemon slices, garlic and water into a blender and blend until smooth and thick.

Pour the blended mixture into a glass container and keep refrigerated.

Drink daily in the morning on an empty stomach by mixing 1 teaspoon of the mixture with a glass of lukewarm water.

Banana Yogurt Smoothie

2010-06-01T13:21:00.009+08:00

This delicious smoothie is packed with protein, potassium, calcium, fiber, vitamin c and omega-3s.

Ingredients:

1 medium banana
4 tbsp Quaker oats
1 cup orange juice
1 cup plain yogurt
2 tsp flaxseeds
3-4 ice cubes

Method:

Place the flaxseeds in a blender and puree for 30 seconds until they are coarsely ground.

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!

You can also use a pear in place of the banana. Just as delicious!

Olive and Mustard Egg Salad Sandwich

2009-12-18T20:06:00.008+08:00

Ingredients:

¼ cup light mayonnaise
1 tbsp Dijon mustard
½ tsp paprika (optional)
4 hard boiled eggs, peeled and mashed
2 tbsp sliced green olives (about 7-8 medium olives)
2 tbsp finely chopped celery
1 tbsp fresh parsley
Salt and pepper to taste
Whole grain bread
Butter spread
Salad leaves

Method:

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.

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.

Stir-fried Fragrant Sauce Clams (Kam Heong La La)

2009-11-07T21:21:00.004+08:00

Ingredients:

500g clams
1 tbsp oil
1 tbsp sesame oil
2 tbsp dried Shrimps, soaked and chopped
2 stalks curry leaves
1 tbsp chopped lemon grass
5 chilli, finely sliced
1 tsp curry powder
1 tbsp chopped garlic
1 tbsp preserved soya beans, minced

Seasoning:

1 tbsp oyster sauce
1 tsp light soy sauce
A little thick soy sauce
¼ tsp chicken stock granules
½ tbsp sugar
1 tbsp lime juice
¾ tbsp water

Method:

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.

Heat oil and sesame oil in a wok. Saute dried shrimps until fragrant.

Add curry leaves, lemon grass, garlic and chillies. Stir in minced soya beans and curry powder to mix.

Stir in seasoning and clams. Fry until heated through and dish out.

Mid-Autumn Festival Moon Cakes

2009-09-29T10:18:00.008+08:00

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.

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.

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!

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.

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.

Enjoy your mooncakes with a pot of chinese tea and have a wonderful and Happy Mid-Autumn Festival!

Seafood and Turkey Bacon Paella

2009-08-31T22:01:00.000+08:00

Ingredients:

2 tbsp olive oil
1 large onion, chopped
1 green capsicum, seeds removed, chopped
2 large cloves garlic, chopped
200g turkey bacon pieces
or rindless turkey bacon, cut into thin strips
1 large tomato, chopped or
200g canned chopped tomatoes
200g paella rice or arborio rice
½ tsp saffron threads, crushed
1.2 litres hot chicken or fish stock
400g mixed seafood (marinara mix)
lime wedges to serve (optional)

Method:

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.

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.

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.

Tom Yam Bouillabaisse

2009-08-05T20:48:00.003+08:00

Ingredients:

½ kg Prawns (shells on, whiskers trimmed)
10 Mussels (shells on)
10 Large Squids (cut into large pieces)
1 can Pacific Clams (drained and keep the stock aside)
2 Large Onions (chopped)
100 g Baby Corns
2 Green Peppers (quartered)
8 abalone mushrooms (cut into 2)
3 tbsp Tom Yam Paste
2 Kaffir Lime Leaves
3 stalks Lemon Grass
½ cup Coconut Milk
6 tbsp Cooking Oil
2 Cups Water

Method:

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.

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.

Switch off fire and leave the stew to complete cooking in its own heat. This also ensures the seafood is not over cooked.

Serve in large bowls with a basket of bread.

Stir-Fried Lo Shi Fun

2009-07-19T15:32:00.003+08:00

Ingredients:

1 kg Lo Shi Fun
600 gm Bean Sprouts
300 gm Minced Pork (marinate with a bit of soy sauce, pepper and sugar)
50 gm Dried Shrimp (pre-soaked)
3 pcs Dried Chinese Mushroom (pre-soaked and sliced)
3 cloves Garlic (minced)
3 slices Ginger
2 tbsp Oyster Sauce
1 tbsp Soy Sauce
1 tbsp Dark Soy Sauce
1 tbsp Cooking Oil
Salt and Sugar to taste
1 stalk Spring Onion (cut into slices)

Method:

1.Stir-fry the bean sprouts with the ginger slices until half-cooked. Dish up and keep aside.
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
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.
4.Continue frying until all the ingredients are well-mixed before adding in the bean sprouts and continue frying for 1 minute.
5.Garnish with spring onion and serve immediately.

Vegetarian Spaghetti Aglio e Olio

2009-06-10T13:14:00.001+08:00

Ingredients:

1/2 box spaghetti (or any other kind of pasta you prefer)
4-6 cloves garlic
2 tomatoes
1 large handful arugula or baby spinach
olive oil
red pepper flakes
salt and pepper

Method:

Start boiling water for the spaghetti.

Heat a generous pour of olive oil on low heat in a pan large enough to fit all the cooked spaghetti.

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.

Boil the spaghetti and drain.

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.

Once the spaghetti is fully coated with the garlic and oil mixture, remove from heat and toss with the arugula or baby spinach.

Cantonese-Style Pickled Vegetables

2009-05-31T17:30:00.000+08:00

Ingredients:

1 chinese radish
1 carrot
3 cucumbers
1 large piece young ginger

Seasonings:

4 tbsp salt
1 cup sugar
1 cup white vinegar

Preparation:

Peel carrot, rinse radish, cucumbers and young ginger, cut all vegetables into a diamond shape.

Dissolve the sugar in the vinegar to make sweet and sour pickling stock and pour into a container.

Cooking Instructions:

Marinate radish and carrot with 2 tbsp salt for 1 hour. Flatten; rinse with cold water and drain.

Marinate cucumber and ginger with 1 tbsp salt for 20 minutes, rinse and drain.

Put all ingredients in the sweet and sour pickling stock and seal. Refrigerate for 24 hours. Ready to serve.

About this dish:

When eating, use a clean, dry utensil to remove the pickled vegetables to prevent spoilage.

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.

Happy Dumpling Festival

2009-05-27T08:12:00.003+08:00

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.

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.

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?

Happy Dumpling Festival!

You can check out the recipes for the different types of dumplings here.

Sliced Chicken With Pear

2009-05-03T17:31:00.004+08:00

Ingredients:

200g Chicken breast
1 Pear (150g)
15g Ham
20g Mushroom
1 Egg White
100g Peas
5g Scallion
2½ tbsp starch
1 tbsp cooking wine

Seasoning B:
1 tbsp soy sauce
1 tbsp starch water
1 tbsp sugar
1 tsp salt

Method:

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.

Cut the pear, ham and mushroom into slices.

Mix seasoning B well to be the cooking sauce.

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.

Leftovers

2009-04-14T11:44:00.002+08:00

When 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.

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.

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.

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.

Won Ton Dumplings

2009-04-10T08:46:00.006+08:00

Ingredients:

1 spring onion, green and white parts, finely chopped
5 water chestnuts, finely chopped
125 g prawns, shelled, deveined and minced
250 g finely minced pork
1 egg, lightly beaten
A pinch of black pepper
1tbsp light soy sauce
1 tbsp sesame oil
2 tsp cornflour
30 won ton skins, each 5 cm square

Method:

Combine all of the ingredients except the won ton skins in a bowl.

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.

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,

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.

Making Batter

2009-04-08T08:24:00.005+08:00

The 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.

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.

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.

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.

Making Basic Batter

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.

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.

Beat in 300 ml milk, little by little, incorporating the surrounding floor gradually so the batter becomes very smooth.

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.

Cooking for Health

2009-04-02T13:15:00.011+08:00

Poaching

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.

Poaching requires no extra fat. Eggs and fish such as salmons are popular foods for poaching.

Griddle

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.

You hardly need to use any oil or fat. Foods that can be griddle include vegetables, fish, poultry and various kinds of meat.

Steaming

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.

Steaming retains the nutrients in food. You can steam fish, poultry, puddings, sponges, custard and dumplings as well as vegetables.

En Papillote

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.

Seafood, poultry, vegetables and fruit can be cooked this way.

How to Serve Finger Food

2009-03-30T11:41:00.004+08:00

Ease the mess for guests with these presentation tips for casual entertaining.

• Morsels should be small enough to be eaten in one mouthful.
• Check the temperature. Hot food doesn’t mean hot enough to burn your tongue.
•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.
•Don’t stack multilayered sandwiches in a continuous line, arrange them so that its easy to pick out an individual serve neatly.

Extend the Life of Your Knife

2009-03-25T08:25:00.006+08:00

Use these tips from Bill Brown of cooksknivesshop.co.uk to keep your knives in tip-top condition.

- Invest in quality. A good set of knives can be costly, but if looked after they will last a lifetime.

- Store away from other metal objects on a magnetic rack or in a block, to avoid nicks and scratches.

- 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.

- Sharpen old knives. Some cook shops offer this service or you can buy an electric sharpener.

- Clean by hand. Harsh chemicals and stacking in the dishwasher can damage the knife. Dry straight away to avoid a watermark.

Spices - How To Use Them

2009-03-16T13:23:00.002+08:00

Star Anise
Has a flavour halfway between aniseed and liquorice. It is an ingredient of Chinese five-spice powder.

Coriander Seed
Has a warm, citrus-like flavour. Use it alone, or combined with other spices. It is always included in curry powder and garam masala.

Cardamom
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.

Cumin
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.

Tumeric
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.

Cinnamon
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.

Nutmeg
Is best bought whole and grated when required. It is good used in cheese and vegetable dishes, milky sauces, junkets and rice puddings.

Kitchen Glossary

2009-03-06T11:45:00.002+08:00

Baste
To spoon liquid or melted fat over food during cooking to prevent it drying out and add extra flavour.

Brine
A strong solution of salt and water that is used for pickling or preserving.

Consomme
A clarified soup, usually made with meat.

Devilled
Food seasoned with a spicy sauce, usually pepper, chilli and mustard.

Egg Wash
Beaten egg, sometimes mixed with a little water, brushed over pastry and bread before cooking, to give a shiny golden finish.

Ganache
Chocolate and cream mixed together over heat to form a very rich filling used in truffles, or for coating or filling cakes.

Julienne
Vegetables or citrus rind, that have been cut into very thin strips.

Macerate
To soak food, usually fruit, in a syrup or liquid such as alcohol, to allow the flavour to mix.

Souse
To marinate and cook strips of oily fish in a pickling mixture containing vinegar, spices and flavouring.

Sweat
To gently stew food, usually vegetables, in butter, oil or a little stock until very soft but not coloured.

Basil and Lime Sorbet

2009-03-02T15:59:00.006+08:00

Ingredients:
1 cup sugar
1 cup water
3/4 cup fresh lime juice
20 fresh basil leaves, minced

Method:

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.

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.

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.

Yam Cake

2009-02-24T08:23:00.000+08:00

Ingredients:

300g yam root
3 tbsp non-glutinous flour
½ tsp 5-spice powder
1 tsp sugar
½ salt
2 tbsp oil

Filling for yam cake:

100g lean pork (cut into cubes)
1 green pepper (sliced)
4 pcs black mushroom (sliced)
1 pc carrot(cut into cubes)
100g small prawns
50g green peas
½ can button mushrooms (cut into half)
1 tsp corn flour - mix with half bowl water
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp salt
2 cloves garlic (smashed)
3 tbsp cooking oil

Method:

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.

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.

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.

Pasta with Tuna and Mayonnaise

2009-02-17T08:19:00.003+08:00

Ingredients:
(serving for 2)

200 gm Fusilli (corkscrew pasta)
1 can Tuna Flakes
1 bowl Cherry tomatoes (sliced)
1 cup Yellow Peas
3 tbsp Mayonnaise
Olive oil
Dried basil
Black Pepper to taste

Method:

Cook fusilli according to the directions in the packet; drain and cool. Pour a tbsp of olive oil into the fusilli and mix well.

Cook the peas until tender (the peas can be soaked overnight to cut cooking time), drain and cool.

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.

Chill for at least 2 hours before serving.

Winter Melon Soup

2009-02-11T16:53:00.004+08:00

Ingredients:

1 big Chinese melon
8 dried Chinese mushrooms, soak and remove stems
1 small carrot, sliced
20 button mushrooms
10 waterchestnuts, peeled
1 piece dried squid
6 dried red dates
8 pieces canned bamboo shoots
250 gm chicken pieces
Salt and pepper to taste
Chopped parsley and spring onions (for garnishing)
1½ litres water

Method:

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.

Fill the melon bowl with all the ingredients and place in a fitted steamer. Cover and steam for two hours.

Garnish and serve hot.

Sweet and Sour Sauce

2009-02-03T08:20:00.000+08:00

Ingredients:

½ cucumber
1 tsp salt
3 tbsp plum sauce
2 tbsp malt vinegar
1 tbsp tomato sauce
1 tsp sugar
1 tbsp vegetable oil
½ large onion, sliced

Method:

Peel the cucumber, discarding the soft central side, then cut into slices 1 cm wide. Sprinkle it with salt and set aside for an hour. Squeeze the cucumber to remove as much moisture as you can, then set it aside for later use.

Place 150 ml of cold water in a saucepan with the plum sauce, vinegar, tomato sauce and sugar and bring the mixture to a simmer.

In a separate saucepan or wok, heat the oil and fry the sliced onions over a high heat until the edges begin to brown. Add the cucumber and stir rapidly for a minute or two.

Transfer the cucumber and onion to the simmering sauce and cook for a minute or two. The sauce can now be combined with other ingredients such as chicken, pork or seafood to make a superb sweet and sour dish.

Variations:

Omit the tomato sauce but add a skinned and quartered tomato. Omit the cucumber and substitute a small can of drained pineapple chunks.

Use two stalks of spring onions, cut into 2.5 cm lengths, in the sauce instead of the large onion. Or omit the cucumber and add a green or red pepper cut into 2 cm cubes.

Gong Xi Fa Cai

2009-01-23T09:30:00.001+08:00

I would like to wish everyone "Happy Chinese New Year". May the Year of the Ox brings prosperity, good health, peace and happiness to everyone. Gong Xi Fa Cai!

Herbs

2009-01-22T13:22:00.001+08:00

Nothing improves food so simply and dramatically as a leaf or two of fresh herbs. They offer every sort of flavour from grassy to peppery, aromatic to pungent.

Basil
Basil has a rich, peppery flavour and powerful aroma. Basil is particularly good with tomatoes and is frequently used in Italian dishes and other Mediterranean-style and Vietnamese recipes especially with vegetables.

Bay Leaf
Unlike most herbs, aromatic bay leaves are equally good fresh and dried. Bay forms part of the classic bouquet garni*, which is added to fish or meat stocks, soups and casseroles.

Chives
These bright-green stems have a fresh, oniony flavour and are delicious sprinkled on potato salad, baked potatoes and on vichyssoise soup. They provide a slightly hot contrast for bland creamy dishes.

Coriander
A powerful flavoured herb that looks like flat-leaf parsley. Coriander has special affinity with chillies, garlic, ginger and spring onions and often adds its heat to exotic food such as Thai dishes, stir-fries and salsas.

Dill
The delicate flavour of dill means it goes splendidly with fish, shellfish boiled potatoes and cream cheese. It is also good in sauces and dips make with mustard or sour cream, and it is traditionally used when curing salmon.

Rosemary
This has a very pronounced flavour and should be used sparingly. It is best kept for roast or baked lamb, chicken and potato dishes.

Parsley
There are tow types of parsley, curly and fat. Chinese curly parsley for dishes such as salmon fish cakes and parsley sauce, and for deep-frying to serve as a garnish with goujons of sole. Use the flat variety for Middle Eastern dishes, soups, salads and as a finish garnish.

Thyme
Thyme is easy to grow and can be dried or frozen without any loss of flavour. It is best with meat or poultry casseroles and with tomatoes, cheese and mustard.

*Bouquet garni consists of three sprigs of parsley, two of thyme and a bay leaf, often tied up with a celery stalk or a section of leek and added to casseroles and stocks.

Mango and Prawn Salad

2009-01-19T13:45:00.002+08:00

Ingredients:

1 cup snow peas
1 large ripe mango
16 large cooked prawns, peeled, deveined and halved lengthwise
4 spring onions, thinly sliced diagonally
2 cups mesclun (salad greens)

For the dressing:

1 slice garlic, crushed
1 tsp chopped fresh ginger
1 tsp palm or light brown sugar
1 tsp chopped coriander root
¼ cup fresh coriander leaves
2 tsp fish sauce
1 tsp peanut oil
¼ cup lime juice

Method:

To make the dressing, put all the ingredients into a small bowl and whisk together.

Trim the snow peas and steam for 5 minutes, or until tender-crisp. Refresh in a bowl of chilled water, then drain and pat dry.

Peel and slice the mango. Arrange the prawns and mango on four individual plates, Sprinkle the snow peas and spring onion and mesclun evenly on top.

Spoon the dressing over the salads and serve immediately.

Variation:

For a sweeter dressing, substitute orange juice for the lime juice and add peeled fresh orange segments to the salad.

How to Make a Perfect Omelette

2009-01-15T08:30:00.002+08:00

Break two eggs into a bowl, add salt and black pepper to taste and beat lightly with a fork until the egg just passes through the prongs.

Place the pan over a brisk heat and add a little oil or some clarified butter. When the oil or butter is very hot, quickly pour in the beaten eggs.

Shake the pan to and fro and stir the eggs with the back of the fork until they start to thicken. Then tilt the pan, lifting the cooked egg at the side and allowing the uncooked egg to flow underneath. When the eggs have cooked enough so that only the centre is still moist (for about 1 - 2 minutes), draw the pan off the heat.

To transfer the omelette to the plate, fold a third of the egg from the side of the pan, sliding the omelette towards the edge of the pan. Fold the open third back towards the centre, forming a cigar shape. Press the ends together so that all the juice remains in the omelette and does not leaked when it is turned onto the plate.

Chicken and Crab Meat Soup

2009-01-12T08:19:00.007+08:00

Ingredients:

1 pc Chicken breast
7 cups Cold Water
200 g Crab meat
1 can Aspaaragus spears
1 tsp Salt
1 tbsp Soy sauce
4 tbsp Cornflour dissolved in 3 tbsp water
4 Egss - lightly beaten

Method:

Place chicken breast in boiling water. Cook for 20 mins. Remove breast and shred. Keep aside.

Strain the chicken stock. Combine chicken meat, crab meat and asparagus spears into pot. Season with salt, soy sauce and bring to boil.

Thicken with dissolved cornflour. Bring to boil and pour int beaten eggs slowly into soup. Stir well and serve hot.

Duck Breast Salad

2009-01-09T13:43:00.001+08:00

Ingredients:

4 duck breast fillets
3 tbs dark soy sauce
Juice of 1 orange
5 cm piece of ginger, peeled and grated
125 g watercress sprigs
145g (1 cup) dry roasted hazelnuts, coarsely chopped
2 oranges peeled and cut into segments

Dressing:

Juice of 1 orange
2 tbs extra virgin olive oil
1 tbs honey
2 tsp Dijon mustard
Salt and pepper

Methods:

Heat the grill to hot. Remove the skin and thick layer of fat from the duck fillets. Slice each breast into about 6 pieces. Place in a shallow gratin dish.

Mix together the soy sauce, orange juice and ginger and pour over the duck, turning the slices on the grill rack and grill for 5-7 minutes, turning once or twice, until cooked to your liking. Baste with the soy sauce mixture during cooking. Remove the cooked duck slices from under the grill.

Arrange the duck slices, watercress and orange segments in a serving dish. Put the dressing ingredients in a clean screw-top jar and shake to combine. Drizzle the dressing over the duck slices, watercress and orange segments and toss in the roasted hazelnuts.

Know Your Chinese Sauces

2009-01-07T08:32:00.003+08:00

Bean sauce

or “tau pan cheong” is made from black or yellow soya beans that have been fermented with flour and salt. Black bean sauce is the saltier of the two and much darker.

Hoisin sauce

is made from soya bean puree, sugar, flour, maltose, salt and spices. This sauce is used to marinate Chinese roast or barbecued pork. It has a sweet flavour rather than the more pungent taste of Western barbecue sauce.

Chilli paste

is prepared from chillies, soya bean extract, salt, sugar and flour.

Sesame oil

is the pure thick extract of roasted sesame seeds and used as a seasoning or condiment rather than as a cooking oil. It is typically added to soups and stir-fried dishes at the last minute to give a nutty fragrance.

Lemon sauce

includes lemon extract, corn syrup, sugar, rice vinegar, spices and cornflour and is very good for use in chicken and seafood dishes.

Oyster sauce

is thick, aromatic and salty. Made from oyster-extract and soy sauce, it is used both as a complete seasoning and a stir-fry ingredient.

Plum sauce

is made from Chinese plums, corn syrup, sugar, rice vinegar, ginger, chillies, spices and cornflour. It is useful for sweet and sour dishes and as a table sauce for barbecued meat or poultry and cold appetizers.

Soy sauce

is a salting agent made from fermented soya beans and comes in a number of varieties, including light, dark, very dark and thick and salt-reduced. Light soy sauce are used to season almost every Chinese dish. Dark soy sauce are caramelised and sweeter in flavour, so are used more as dips and colouring for soups and stews.

Bean curd sauce

is a thick sauce made from fermented bean curd and salt that is used in rich Chinese stews. It comes in two varieties, white or red. There is no difference in flavour between the two, but the red bean curd sauce will make some dishes look much richer.

Tofu Cutlets

2009-01-05T08:57:00.004+08:00

Ingredients:

300 g soft fresh white tofu, cubed
1 large boiled potato, chopped
4 green beans, finely chopped
2 tbsp finely grated carrot
1 spring onion, finely chopped
2 tbsp sesame oil
1 large egg, lightly beaten
1 tsp salt
½ tsp black pepper
Cornflour, for dressing
Oil for deep-frying

Method:

Put the tofu in a mixing bowl and mash it finely with a fork. Mop off any liquid with paper towels.

Mix in all the other ingredients except the cornflour and frying oil. Mix well to a soft consistency, adding a tablespoon or two of water if the mixture is dry and crumbly.

Divide the mixture into four equal portions and press them to make lightly rounded, burger-liked patties. Dust the cutlets with cornflour. You can cook them immediately, but they will firm up a little if you chill them for 30 minutes beforehand.

Heat some oil in a deep fryer or wok and fry the cutlets until they are golden brown and crip. Drain on paper towels. Serve with sliced tomatoes and a chilli sauce dip.

Merry Christmas and Happy New Year

2008-12-19T08:33:00.001+08:00

I will be away from next week and will not be doing any new posting in my blog during this period.

Wishing all of you a Merry Christmas and Happy New Year!

Chicken Cacciatore

2008-12-18T13:16:00.003+08:00

Ingredients:

5 tbsp olive oil
4 chicken pieces
2 onions, sliced
3 cloves garlic, minced
8 button mushrooms, quartered
½ cup red wine
1¼ tbsp wine vinegar
1¼ tsp fresh chopped parsley
2½ tsp fresh chopped oregano
2½ tsp fresh chopped basil
1 bay leaf
1 tin canned tomatoes
½ cup chicken stock
Freshly ground black pepper
Pinch of sugar

Method:

In a large frying pan heat the oil and lay the chicken pieces, skin side down in one layer.

Brown for 3-4 minutes, then turn each piece over. Continue turning the chicken pieces until all surfaces are well-browned.

Remove the chicken pieces to a plate and keep warm.

Add the onions and garlic, to the oil and chicken juices in the frying pan. Cook lightly for 2-3 minutes or until they are just beginning to brown.

Add the mushrooms to the pan and cook for about 1 minute, stirring constantly.

Pour the wine and vinegar into the pan and boil rapidly to reduce to about half the original quantity.

Add the herbs, bay leaf and tomatoes, stirring well to break up the tomatoes.

Stir in the chicken stock and season with pepper and sugar.

Return the chicken pieces to the tomato sauce and cover with a tight-fitting lid. Simmer for about 1 hour, or until the chicken is tender.

Serve with pasta.

Ham and Green Pepper Omelet

2008-12-17T09:56:00.003+08:00

Ingredients:

3 eggs
2½ tbsp milk
Freshly ground black pepper
1¼ tbsp vegetable oil
½ cup chopped green pepper
2 tomatoes, peeled, seeded and roughly chopped
2 oz lean meat, cut into small dice

Method:

Break the eggs into the bowl and beat in the milk and pepper.

Heat the oil in a omelet pan and fry the green pepper until it is just soft.

Stir the tomatoes and the ham. Heat through for 1 minute.

Pour the egg mixture into the frying pan over the vegetables. Stir the mixture briskly with a wooden spoon until it begins to cook.

As the egg begins to set in, lift it slightly and tilt the pan to allow the uncooked egg underneath.

When the egg on top is still slightly creamy, fold the omelet in half and slip it onto a serving plate. Serve immediately.

Stuffed Eggs

2008-12-16T08:14:00.002+08:00

Stuffed eggs make an attractive and delicious party appetizer

Ingredients:

18 small quail eggs
¼ cup unsalted butter
1 clove garlic, minced
½ cup cooked, peeled shrimp, finely chopped
¾ tsp finely chopped fresh basil
Freshly ground black pepper, to taste

Method:

Cook the eggs in boiling water for 5 minutes. Drain and plunge them immediately into cold water.

Allow the eggs to cool completely, then remove the shells. Rinse and drain.

Cut each egg in half lengthwise and carefully remove the yolks.

Put the yolks into a large bowl and beat in the butter and garlic. Mix well.

Add the shrimp, basil and pepper to the creamed egg yolk mixture. Beat thoroughly until a soft consistency results.

Fill each egg white half with a little of the prepared mixture, piling it attractively into the cavity left by the egg yolk.

Refrigerate until required.

Japanese-Style Peanut Dipping Sauce

2008-12-15T09:00:00.003+08:00

This beautiful sauce, which has chunky texture, is best served with fresh raw slices of salmon, some shredded carrot and shredded Japanese seaweed, making a dish that’s ideal as an appetizer.

Ingredients:

1 tbsp chunky peanut butter
4 tbsp lime juice
1 tbsp light soy sauce
1 tsp miso
2 tbsp sugar to taste
1 tsp finely chopped young ginger
1 tsp finely chopped garlic
1 tbsp finely chopped spring onions
1 tsp chopped cili padi

Method:

Put all ingredients into a small mixing bowl. Mix well until the sugar dissolves, the peanut butter is smooth and everything is well-blended. Pour into individual bowls for serving.

Fish and Vegetable Soup

2008-12-12T11:54:00.007+08:00

Ingredients:

1 medium whole fish (about 600 g) such as white or black pomfret or red snapper
1 tbsp olive oil
1 ginger, sliced
1 large onion, chopped
4 cloves garlic, chopped
1 medium-sized carrot, sliced
1 rib celery, diced
3 larges tomatoes, skinned and diced
600 ml water
1 tbsp chopped parsley or spring onion
Salt and freshly-ground black pepper to taste

Method:

Clean and gut fish, and cut into 1 cm thick slices. Cut head into two halves.

To make the fish stock, heat oil and fry the ginger and fish head until half-cooked and add water. When cooked, strain to leave only the liquid for the stock.

Heat oil in a roomy pan and “sweat” onion, garlic, carrots and celery until translucent, but not browned. Add tomatoes and cook for 5 minutes before adding fish stock.

Simmer soup over low heat for 30 minutes or until vegetables are tender.

Just before serving, rub a little salt and freshly grounded pepper on fish slices and slip them into the soup. Bring to the boil and cook for 5-6 minutes.

Ladle the soup into deep soup bowls and sprinkle liberally with chopped parsley or spring onion and serve immediately.

Tips for Better Cooking

2008-12-10T08:28:00.015+08:00

If you can’t find good ripe tomatoes for pasta sauce, buy a good Italian brand of plain canned tomatoes. Tomatoes are usually canned when at their very best, very ripe and full of flavours.

Buy dry spices whole and keep them in a dry and cool place – they’ll keep for years. Before using, roast them in a dry pan to release the flavours, then grind them down with a mortar and pestle.

Use fresh rather than dry herbs, but remember their flavours are very delicate and subtle. Most herbs will lose their aroma if cooked too long, so add your herbs at the end of the cooking. Some sturdier herbs such as rosemary, thyme, oregano and bay leaf can be cooked longer without losing their flavours.

To keep green vegetables bright green after cooking, blanch them in hot salted water for a few minutes. Immediately plunge them into a bowl of iced water to stop the cooking process and to fix the chlorophyll. Overcooked vegetables lose their crunch and most of their vitamins.

Garlic Fried Rice

2008-12-09T12:44:00.003+08:00

Ingredients:

500 gm cooked rice
2-3 eggs
10 cloves garlic, chopped
10 shallots, sliced
100 gm barbecued pork or ham chopped
100 gm bacon, chopped
100 gm prawns, shelled
2 tbsp sesame oil
8 tbsp oil
1 tbsp thick soy sauce
1 tbsp light soy sauce
5-6 pieces lettuce leaves
4 tbsp green peas (optional)
4 tbsp carrot cubes (optional)
Salt and pepper to taste
Red chilli slices, fried shallots and chopped parsley for garnishing

Method:

Heat the two types of oil and fry shallots and garlic to a light golden brown. Add meats and stir fry till prawns are half-cooked. Add rice and all the rest of ingredients. Stir fry till all the meats are cooked and the seasoning well mixed.

Arrange lettuce leaves on a big plate and put rice in the centre.

Decorate with the garnishings and a fried egg sunny side up.

Storage Tips for Vegetables and Fruits

2008-12-05T16:54:00.003+08:00

Do your vegetables and fruit spoil before you get around to eating them? Here’s now to prevent that.

To increase the life of salad in bags, rinse leaves, drain and put into a shallow container. Drape a piece of damp kitchen paper over, cover and chill.

Remove herbs from packaging and roll tightly in damp kitchen paper and then cling film.

Don’t use foil to wrap acidic foods such as sliced tomato, citrus fruit or cabbage. The aluminum will affect the taste.

Mangoes, avocados and bananas are some of the fruits that do not benefit from being refrigerated.

Fruits such as apples, bananas, peaches and pears give a natural gas that causes other fruits and vegetables to ripen more quickly. Carrots, broccoli, cauliflower, cabbage and lettuce are affected so they should be stored separately.

Crab Cakes with Chilli Dipping Sauce

2008-12-03T12:54:00.004+08:00

Ingredients:

250 g fresh crab meat
250 g cod steak or fillet, skin and bones removed, chopped
2 cloves garlic, chopped
1 medium red chilli, deseeded and chopped
1 stalk lemongrass, peeled and chopped
2 tbsp finely grated fresh ginger
3 tbsp chopped fresh coriander, plus extra to garnish
1 egg white
Salt and black pepper (to taste)
Oil for frying

For Chilli Dipping Sauce:

8 large red chillies, chopped
4 cloves garlic, chopped
2 tsp unrefined caster sugar
1 tbsp rice vinegar
1 tbsp Thai fish sauce
1 tbsp olive oil or groundnut oil
1 tsp sesame oil
1 tbsp dark soy sauce
1 small red chilli, chopped, to garnish

Method:

Place the crab meat, cod, garlic, chilli, lemongrass, ginger, coriander, egg white and seasoning in a blender or food processor and pulse until fairly smooth. Cover and chill for 30 minutes.

Heat a little oil in a non-stick frying pan and place heaped tablespoons of the crab mixture into the pan, flattening with a spatula. Fry for 3-4 minutes on each side, until golden. Cook in batches and keep warm.

Make the chilli dipping sauce. Put all the ingredients except the soy sauce in a saucepan. Bring to boil, then cover and simmer for 10-12 minutes. Transfer the mixture to a blender and blend until smooth. Return the sauce to the pan and add the soy sauce. Heat for 2 minutes.

Serve the crab cakes with fresh coriander, chopped chilli and the chilli sauce.

Essential Kitchen Utensils for Better Cooking (1)

2008-12-02T12:36:00.006+08:00

Long Chopsticks

For deep-frying foods, use long chopsticks to avoid being scalded by the cooking oil. The long chopsticks are particularly good for flipping and retrieving the fried foods from the oil. You can use the chopsticks to check the oil, when little bubbles rise along the chopsticks, the oil is hot enough for frying. Buy the bamboo types which are heat resistant and durable. They are also inexpensive, so if they get burned, or marred in any way, you can always get another pair. The bamboo chopsticks can be used on non-stick surfaces.

Kitchen Tongs

Use a pair of kitchen tongs for stir-frying vegetables and frying meats in a pan. It is also good for tossing noodles so that the sauce is thoroughly mixed with the noodles. You can also use it to serve salads, pasta or noodles. It is a must have utensil for use with barbeque or when you are grilling food on a hot plate. Buy the type made of plastic so that it won’t scratch your non-stick pan.

Fried Chicken With Lemon Sauce

2008-12-01T09:17:00.000+08:00

Ingredients:

1 chicken (about 1 kg) jointed
2 egg whites, beaten
20 gm cornflour ) mix together
50 gm plain flour ) well
2 big onions, cut in rings
Salt, pepper and mustard to taste
Oil for deep frying
3 red chillies, chopped
20 gm cornflour
4 cloves garlic, chopped
¼ litre water

Lemon Sauce:

Juice of 3 big lemons
Salt and sugar to taste
Dash of mustard and pepper

Method:

Season chicken. Dip in beaten egg white and coat well with the two thoroughly mixed flours. Deep fry in hot oil over medium heat till golden brown and chicken is cooked.

Strain oil into another clean wok and let it heat up again.

Season onion rings with salt, pepper and mustard and dredge them in the remaining flours. Deep fry till golden.

Spoon three tablespoons of the oil into a saucepan. Fry garlic till light brown. Mix cornflour with water and pour over the garlic. Bring to boil. Add sugar and seasonings. Stir well.

Turn off heat and stir in the lemon sauce. Serve with the chicken pieces.

Salmon and Rice Cakes

2008-11-27T08:05:00.000+08:00

Ingredients:

1 cup (200 g) Calrose rice*
1 salmon steak (about 200 g)
1 tbsp oil
1 tsp finely chopped ginger
½ tbsp finely chopped parsley
Salt and freshly grounded black pepper

Method:

Cook rice in a rice cooker with 1½ cups of water and ½ tsp of salt. When ready, fluff up with a fork and leave to cool.

Season salmon with salt and pepper and pan fry on medium heat for 3-4 minutes on either side. Transfer onto a plate and using 2 forks, roughly flake the fish and remove all bones and skin. Combine the fish, rice, ginger and parsley. Season to taste.

With clean, moist hands, press the rice mixture into “burger” shaped patties, roughly 5 cm across. Compress the cakes well so that they won’t fall apart when pan-fried.

Heat a frying pan over medium heat and lightly grease it by wiping it with a paper towel that has been dipped in cooking oil. Cook the rice cakes until lightly browned and crisp on both sides.

Serve immediately with tomato and onion salsa.

*This Japanese rice has the perfect sticky texture for this recipe but if you don’t stock it, substitute by using ½ cup glutinous rice and ½ cup regular rice.

Five Low-Fat Ways To Cook Potatoes

2008-11-26T08:38:00.009+08:00

1. Make your own oven chips. Heat oven to 200ºC. Cook potatoes in boiling water for 5 minutes. Drain, dry and cut into thick chips. Brush a non-stick baking tray with a little oil. Toss chips in beaten white of 1 egg. Shake off the excess and spread chips out on tray. Bake for 35 minutes turning half way through.

2. Mash potatoes with skimmed milk and low-fat spread instead of butter.

3. Serve jacket potatoes with low-fat natural yogurt or add lemon juice and black pepper.

4. Low-fat roast potatoes. Parboil the potatoes. Heat oven to 200ºC. Mix ½ teaspoon salt with 1 tablespoon olive oil in a bowl. Coat the potatoes in the oil, then place on a baking tray and roast for 50-55 minutes, until crispy.

5. Make boulangére potatoes with stock instead of cream and cheese. Thinly slice potatoes and an onion. Soak the slices in cold water for 15 minutes. Heat oven to 180ºC. Drain and dry the potatoes and onions. Layer with salt, pepper and grated nutmeg in a shallow ovenproof dish. Pour over 600 ml vegetables stock mixed with a crushed clove of garlic. Dot with a low-fat spread and bake in oven for 1 hour 30 minutes.

Tomato and Onion Salsa

2008-11-25T13:25:00.003+08:00

Ingredients:

1 ripe medium-sized tomato, diced
½ medium onion, diced
4 cloves garlic, finely chopped
1 tbsp roughly chopped fresh coriander
1 tbsp tomato ketchup
1 tbsp chilli sauce
1 freshly squeezed lime juice

Method:

Combine all ingredients in a small bowl and chill until required – the salsa can be made up to an hour earlier and kept refrigerated.

Barley with Bean Curd

2008-11-24T08:53:00.001+08:00

Ingredients:

50 gm barley grains
1 sheet thin soya skin (foo pei)
4 pandan leaves
100 gm shelled gingko (pak kor)
100 gm shelled lotus seeds
100 gm dried melon sticks
200 gm rock sugar
2 litres water

Method:

Rinse all ingredients and put to boil with the water in a deep pot. When the barley grains are softened and the rock sugar melted, remove the pandan leaves and serve the drink with a bit of each ingredient, in individual dessert bowls or glasses.

Prawn Sambal

2008-11-21T14:23:00.004+08:00

Ingredients:

500 gm medium sized prawns, shelled
Salt to taste
4 kasturi limes
6 tbsp oil
1 tbsp sugar (optional)

To grind:

20 dried chillies
10 fresh chillies
10 gm belachan (shrimp paste)
6 buah keras (candlenuts)
20 twin shallots

Method:

Heat oil in skillet and fry ground ingredients till fragrant. Add prawns and toss briefly before adding salt and sugar. Prawns are cooked when they changed to pinkish colour.

Remove from heat at once and squeeze lime juice over. Serve hot with cucumber slices.

Steamed Egg with Cream Corn

2008-11-20T08:07:00.004+08:00

Ingredients:

3 eggs
1 glass of water
4 tbsp cream corn
1 tomato, diced
Some green peas

Sauce:

½ glass of stock
Some sugar, salt and sesame oil
1 tbsp light soy sauce and cornflour

Method:

Beat eggs up. Stir water and seasonings in. Pour into a deep plate. Steam for about 10 mins.

Heat some oil to sauté diced tomato, green peas and cream corn. Add sauce in for boiling until done. Pour into the steamed egg.

Chicken Wings with Shredded Dried Mandarin Peel

2008-11-19T08:17:00.004+08:00

Ingredients:

8 chicken wings (mid-section)
1 dried mandarin peel, shredded
1 tsp cornflour
Some ginger slices

Marinade:

2 tbsp water
1 tsp cornflour and light soy sauce
Some sesame oil and sugar

Sauce:

½ glass of water
1 tsp oyster sauce and light soy sauce
Some sesame oil and sugar

Method:

Marinade chicken wings for 15 mins. Scald and drain.

Heat 1 tbsp oil to sauté slices of ginger and shreds of dried mandarin peel. Add in chicken wings for stir-frying.

Add in sauce, cook briefly. Then thicken with sauce. Dish-up.

Getting Rid of Kitchen Smells

2008-11-18T08:01:00.011+08:00

Here are some tips on how to get rid of kitchen smells.

Plastic containers and plastic-lined jam or lids can become smelly if left closed. Fill with or soak with water, adding 3 tsp bicarbonate of soda per half litre. Leave overnight.

Frying pans with ageing non-stick surfaces can absorb the smell of fish or spices. Fill with water, add 4 tbsp of vinegar and bring to the boil.

To remove the smell of garlic, cheese or smoked fish from your hands, rub them with half a lemon. This will also remove stains.

Keep foods wrapped in the fridge to prevent smell contamination. Don’t keep root vegetables or onions in there at all – they spread smells and store better in a cool dark space.

To get smells out of the air, halve an onion and leave it lying out in a saucer.

Deep Fried Noodle with Prawn and Egg

2008-11-17T08:55:00.004+08:00

Ingredients:

½ pkt egg noodle
250 g large prawns – clean and shell
50 g snow peas
½ tin button mushrooms
50 g carrot – cut into pcs
1 egg – beat lightly
2 cloves garlic – smashed
3 tsp cornstarch – mix with water
Salt to taste

Method:

Heat wok with oil until smoky. Deep fry noodles very briefly. Keep aside.

Heat work with 2 tbsp oil, fry garlic until fragnant, add peas, carrot, mushrooms and prawns. Stir-fry for one minute and 2 rice bowls of water and bring to boil. Add beaten egg, stir-fry and then pour in corn starch to thicken the sauce.

Pour sauce over the deep fried noodles and serve.

Pasta in Basil and Tomato Shrimp Broth

2008-11-14T08:40:00.006+08:00

Ingredients:

300g prawns (peeled and set the shells aside)
1 carrot
1 stick of celery
1 onion
6 cups of water
Spaghetti for 4 persons
2 tbsp olive oil
1 tsp chopped garlic
1 onion (chopped finely)
White wine
4 ripe tomatoes (chopped)
Fresh basil leaves
Salt and pepper to taste

Method:

Make a seafood stock by boiling 6 cups of water with prawn shells, carrot, celery and onion in a pot and simmer till reduced.

Cook the spaghetti in a pot of boiling salted water till al dente or slightly firm to the bite. Drain noodles and set aside.

Heat the olive oil in a hot pan and sauté the garlic and chopped onion till soft. Add a splash of white wine to moisten. Strain stock into the saucepan and add in the ripe tomatoes.

When boiling, add the prawns. Turn off the heat and wait for the prawns to turn pink. Ladle broth and prawns over drained pasta, just enough to cover, dress with fresh basil leaves and pepper and serve hot.

Cucumber Salad

2008-11-13T08:12:00.004+08:00

Ingredients:

1 medium size cucumber
2 red chillies, sliced
2 green chillies, sliced
30 gm dried prawns, roasted and coarsely pounded
1 big onion, cut into rings
Juice of 5 kasturi limes
Salt and sugar to taste

Ingredients:

Wash and groove cucumber with a fork, then slice thinly. Keep cucumbers in refrigerator until ready to use as they taste better chilled. Mix and toss all the ingredients in a salad bowl just before serving.

Remoulade Sauce

2008-11-11T08:20:00.006+08:00

This is a wonderful sauce for cold seafood, prawns, crabs and steamed fish. Serve it also with fish and chips or use as a salad dressing and sandwich spread.

Ingredients:

3 cups of mayonnaise
3 hard-boiled eggs, chopped
1 onion, chopped
1 tbsp capers, finely minced
1 tbsp mustard
Juice of half a lemon
4 tbsp pickled gherkins, chopped
1 tbsp spring onion, chopped
2 tbsp parsley, chopped

Method:

Mix all ingredient and store in a jar in the refrigerator. This sauce keeps up to a month or more in the refrigerator.

Yam Rice

2008-11-10T09:28:00.005+08:00

Ingredients:

2 cups rice – wash and drain
250 g yam – cube
3 to 4 tbsp oil
4 shallots – slice
3 dried mushrooms – soak and chop finely
25 g dried prawns – wash and drain

For seasoning:

1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sesame sauce
½ cub chicken stock
½ tsp sugar to taste
3 cups of water
2 pandan leaves – knot

Method:

Heat oil in a wok and lightly brown the shallots. Remove the shallot crisps and drain well. Leave aside.

Add dried prawns and sauté until fragrant. Stir-fry yam and mushrooms. Add rice and seasoning. Stir-fry well.

Dish rice mixture into an electronic rice cooker. Add water and pandan leaves and cook rice as usual. Stand rice in cooker for 10 to 15 minutes before dishing out to serve. Serve rice with a sprinkling of shallot crisps, chopped spring onions and coriander.

Garlic Chicken

2008-11-09T15:55:00.009+08:00

Ingredients:

1 kg chicken pieces
4 cloves garlic
6 tbsp oyster sauce
12 black mushrooms
1 tsp ground black pepper
2 cups Chinese rice wine
2 tbsp thick soy sauce
½ litre water
2 cm piece ginger, bruised
6 tbsp sesame oil
Salt to taste
Spring onions and Chinese parsley (for garnishing)

Method:

Soften mushrooms by soaking them in a bowl of water. Dish out mushrooms but do not throw water away. Peel garlic.

Heat oil in a work and fry ginger till a light golden brown. Add chicken pieces and mushrooms. Stir fry till chicken is half cooked before adding the rest of the ingredients. Add the mushroom water, more if necessary till all the meat is nearly covered.

Cook for about 35 minutes or until half the liquid has evaporated.

Serve with rice.