icancook-cindy

2011-04-10T02:14:00.000-07:00

Seafood-stuffed Portobello

Ingredients
10 pcs medium sized portobello (diameter about 6 cm)
1 zucchini cut into medium size pcs
1 red capsicum cut into medium size pcs
1 onion cut into rings or wedges
1 carrot cut into half cm slices

Stuffing
Seafood
3 heaped tbsp cooked crabmeat
3 heaped tbsp cooked fish meat
3 heaped tbsp cooked scallops
3 heaped tbsp cooked shrimps
3 heaped tbsp chopped onions sauteed with butter
2 heaped tbsp chopped onions
2 heaped tbsp chopped carrots
few spray of marjoram (fresh herb)
1 tsp of curry powder
2 heaped tbsp of mayonnaise
1 tsp of freshly ground pepper
5 heaped tbsp of mozarella cheese
some salt
Eggs
3 eggs - hard boiled and smashed
1 heaped tbsp chopped carrots
3 heaped tbsp cheddar cheese or romano cheese
1/2 tsp of freshly ground pepper
a dash of salt

Methods
Quickly rinse top of mushroom under running water and remove stem.
Mixed all seafood ingredients
Mixed all egg ingredients
Spoon heaps of seafood mixture into portobello followed by another layer of eggs mixture. Arrange portobello in the centre of baking dish and all the vegetables on the side.
Pour a little olive oil over the stuffed portobello and vegetables.
Baked in a preheated oven for 15 mins at 200 deg cel.

NOTE : Mushrooms are extremely porous and soak up water like a sponge. Because they are mostly water, never soak fresh mushrooms. If you are comfortable in not washing them can just wipe them with a damp cloth.

2009-07-28T08:24:00.000-07:00

SCONES

Ingredients

280 gm self raising flour
60 gm sugar
1/4 tsp salt
1/2 tsp of nutmeg powder
80 gm butter
4 tbsp of dried cranberries
4 tbsp of chocolate chips
70 ml whipping cream
90 ml milk
1 tsp vanila

Method

Mix the self raising flour, salt and nutmeg powder.
Cut the cold butter into small pieces and add them into the dry ingredients. Use a flat beater of a hand held mixer to cut the butter into the flour till it resembles breadcrumbs. (Can also use finger tips to rub in the butter) Add in the sugar, cranberries and chocolate chips. Mix well.
Pour in the cream and milk. Mix until the dough comes together. DO NOT over handle the dough.
Transfer the dough to a clean surface and pat into a round shape. Roll out lightly with a rolling pin to about 1 1/2 cm thickness. Cut out rounds with a cookie cutter.(I used one which is about 4 cm) and place them on a parchment paper lined baking tray. Pat together the remaining dough and roll them out into the same thickness and cut out the rounds again.
Brush some cream or egg yolk on top of the round dough and bake for 20 mins at 180 deg cel. Allow to cool on wire rack. Best serve warm with cream, butter or jam

Notes: If you dip the cookie cutter into flour after each cut, the next one will come off easier.
Scones keep well in freezer. Just warm them before serving.
Mix

2009-07-26T08:31:00.000-07:00

Chili tuna Spaghetti

(serving for two)

Hand full of spaghetti (approx 3 cm in diameter)
1 tin chili tuna 150 -200 gm
1 tbsp capers (rinse with water)

Ingredients A
1 medium size onion
2 tbsp chopped carrots (smaller size than other vegetables)
2 tbsp chopped capsicum
2 tbsp chopped zucchini
10 cm celery stick
1 medium size tomato

A sprig of dill (chopped) or other fresh herbs of your choice
Some salt to taste

2 tbsp olive oil to saute ingredients A
3 tbsp olive oil to pour over cooked spaghetti

Method

Boil spaghetti according to instruction on packaging. When cooked, pour the spaghetti into a colander to drain the liquid. Transfer spaghetti into a large bowl. Pour in 3 tbsp of olive oil and chili tuna. Add in the capers. Cover to keep warm.

While the spaghetti is being cooked, saute onions and dill in 2 tbsp olive oil till onion is soft. Add in the carrots and zucchini and fry for 2 minutes. Add in the rest of the other ingredients in A and fry for another 3 - 5 minutes. Add some salt to taste.

Pour vegetables into sphagetti and mix well. Serve hot.

i

2009-06-15T19:21:00.000-07:00

Oriental Grilled lamb

Ingredients

2 kg lamb shoulder
5 clove garlic, trim off the top
5 spring fresh rosemary
spice powder
4 tbsp soy sauce
some salt
some freshly ground pepper
2 tbsp butter

Methods

Rub lamb with salt and spice powder followed by some soy sauce. Leave to marinade for 4 hours.

Place lamb, rose marry and garlic in a pressure cooker and cook for 5 minutes (Please refer to your preasure cooker's instruction manual).

Remove lamb from the pot. Heat a frying pan in medium fire. Spread a thin layer of butter on lamb. Place the lamb in the hot frying pan to char for 1 min. Sprinkly some salt and pepper over the lamb and turn to char the other side for another min. Serve hot.

Note : This is very convenient for party and BBQ. Lamb can be cooked in the pressure cooker first and charred later.

2009-06-15T18:08:00.000-07:00

Berry Chocolate cake

Ingredients
250 gm chocolate sponge mix flour
4 eggs
50 ml water
100 gm melted butter

Filling and topping
Whipped cream 350 ml
Strawberry pie filling 350 gm
Pitted dark cherry in syrup 1 tin (drain well)
Chocolate 150 gm
50 ml whipping cream

Methods
Cake
Whip sponge mix and eggs till thick. Add water and continue to whip till light and fluffy. Add in melted butter and bake in a 9 inches mould at 180 deg C for about 30 minutes. Leave to cool . Slice cake into 3 horizontal layers.

Toppings
Melt chocolate with whipping cream over double boiler
Mix well drained cherry with strawberry pie filling.

Assembling
Spread some melted chocolate on to 1st layer of cake followed by the whipped cream. Then place some cherry and strawberry mixture over it.
Top with 2nd layer of cake and repeat same process.
Top with 3rd layer of cake. Then spread all the remainder cherry and strawberry mixture over the cake. Coat the side of cake with whipped cream. Slowly pour balance of melted chocolate all over the fruits. Chilled

2009-03-03T23:58:00.000-08:00

Nonya spicy fried chicken

Ingredients 2 parts chicken drum with thigh (cut into 5 pieces each)
3 sprigs of curry leaves
2 stalk lemon grass (4 inches) cut into 2 lengthwise
4 pips garlic peel and slit
6 shallots peel and slit
150 ml oil for frying

Marinade
1 tsp light soy sauce
1 tbsp curry powder
1 tsp turmeric powder
1 tsp ground candle nut (buah keras)
1/2 tsp dry mustard
1/2 tbsp chicken stock granules
1/2 tsp salt

Combine chicken with ingredients for marinade. Add in the lemon grass, curry leaves, onions and garlic. Mix thoroughly and leave in refrigerator for 6 hours.
Heat up kuali till very hot and pour in the cooking oil. When oil is hot add in the chicken. Ensure that each piece of chicken touches the surface of the wok to give it an aromatic burnt fragrance. Fry for 5 minute without stirring the chicken under medium heat. Turn the chicken and fry for another 3 minutes without stirring. When chicken is browned on both side, stir the chicken in the kuali for another 2 minutes. Serve hot with white rice.

Note: If you are using non-stick pan, you need not wait till the pan is very hot. However, the fragrance of the dish is different from using a kuali (chinese wok)

2009-03-03T23:47:00.000-08:00

Cinnamon apple Muffins
(makes 13 pcs)

2 red apples chopped coarsely + 1 tbsp sugar + 1 tsp cinnamon powder + 1 tsp butter
1 tsp cornflour + 1 tbsp water
150 g butter
280 g self- raising flour
3 eggs
180 ml milk
150 gm sugar
4tbsp raisins
1 tsp vanila essence (optional)

Preheat oven to 175 deg cel. Cook apples for 10 mins under low heat.Add in the cornflour solution. Bring to boil.
MIx butter and flour till like breadcrumbs. Add in sugar, raisins and and mix well. Crack eggs into a bowl one at a time and add into the flour mixture. Pour in the milk together with the vanilla essence and apples and mix thoroughly. Fill the paper cupcake case till 3/4 full. Bake for 40 mins. Remove from oven immediately when baked and allow to cool on metal rack

2009-03-03T23:14:00.000-08:00

Apple Bread Pudding

2 red apples chopped + 1 tbsp sugar + 1 tsp cinnamon powder
1/2 loaf of bread
120 ml fresh cream
80 ml milk + 1 tsp vanilla essence
2 eggs 3 tbsp sultanas
50 gm sugar
1 tbsp butter

Cook apples for 10 minutes under low heat. Leave to cool. Double boil fresh cream, milk and sugar together till slightly warm. Stir to melt the sugar. Add mixture into the eggs. Stir to mix well.
Spread a thin layer of butter and the cooled apple jam on each slices of bread. Distribute some sultanas on top. Stack up the bread and cut it into half (rectangle). Arrange the bread into a 5 x 9 inches non-stick loaf tin.
Pour in the egg mixture slowly allowing the bread to absorb. Press the bread down gently till egg mixture is well distributed . Bake in a preheat oven of 180 deg cel for 45 mins.If using a fan oven, bake at 160 for half hour. Leave pudding in the oven for 20 minutes after baking to allow the bread to dry up.

Note: Ideal for breakfast or tea break. Can keep in fridge for 4 days without change in texture or flavour. Cut into desired pieces and wrap in aluminium foil individually. Reheat in oven with foil at 160 deg cel for 10 minutes - depend on size of pudding.

2009-02-19T18:09:00.000-08:00

Apple Strudels

2 sweet red apples
4 green apples
14 sheets of Filo pastry
4 tbsp sugar
1 tsp cinnamon powder
4 tbsp of sultanas
1 tbsp butter for cooking the apple
1 tsp of corn flour plus 50 ml water
3 tbsp instant custard with 100 ml water
30 gm butter melted
3 tbsp choped or flakes almonds
1 egg beaten for brushing
1 tbsp apricot gel with 30 ml hot water

Method
Melt the 30 gm of butter. Leave to cool Skinned and cut apples into slices of about 1 mm thick. Boil them together with the sugar for about 10 mins. Stir constantly. Add in the sultanas followed by the butter and cinnamon powder. Cook for another 5 mins. Add in the corn flour solution. Remove from fire and leave to cool. Gently open up the filo skin. Brush some butter on the skin and place another skin on top. Repeat the process for 7 pcs. (The balance of the other filo skin is for another portion). After the 7th layer, spread half the custard mixture and half the portion of cooked apple length wise on to the filo skin. Sprinkle half the almonds on the apples. Fold the filo skin into long rectangular shape. Brush with beaten eggs on top. Bake in a preheat oven (with fan) at 175 deg cel and 195 deg cel ( convection oven) for 35 minutes. When done remove from oven and glaze with melted apricot gel. Cool on wire rack before serving.
Note: It is easier to melt the apricot gel by double boiling it.

2009-02-12T01:31:00.000-08:00

Fried Chicken Vegie Ball
(makes 25 meat balls)

Ingredients A
150 gm minced chicken meat
25 gm shitake mushroom 20 gm onions chopped
30 gm carrot chopped
2 tbsp chopped spring onions
50 gm potatoes steamed and mashed
1/2 tsp ikan bilis powder
1/4 tsp salt
1 tsp freshly ground black pepper
25 gm flour
15 gm bread crumbs

Ingredients B
For coating meat balls
15 gm flour + 15 gm cornflour

Ingredient C
Enough oil for deep frying

Mix all ingredients A together EXCEPT bread crumbs. When well mixed, add in the bread crumbs. Combine together. The ingredients should be able to form a firm heap.
Mix ingredients B in a wide plate. Spoon a heap of meat mixture using a teaspoon into the flour and roll till it is covered with flour. Use hand to shape into ball. Continue with the rest of the meat mixture till all is done.
Heat up oil in a kuali. When oil is hot lower the fire. Shake off excess flour from the meat ball and fry till golden brown. Serve hot.

Note: Fire should not be too hot when frying the meat balls as this will cause the coating flour to burn. Potatoes will cook faster when cut into cubes before steaming.

For those who are vegetarian, take out the chicken meat and substitute with additional10 gm of shitake mushroom and 80 gm of mash potatoes 30 gm of chopped cabbage

2009-02-10T19:21:00.000-08:00

Hash Brown
(serves 2)

3 large russet about 200 gm each
1 tbsp cooking oil
1 tsp butter
salt to taste

Skin potatoes and grate them using medium size grater Heat up a frying pan and add in the oil Reduce heat to medium and put in the potatoes to fry for 2 minutes. Add in butter and gather potatoes together to form a thick and neat shape. Reduce heat to low and cook under cover for 2 minutes. Turn the hatch brown and cook for a further 2 minutes under cover. The hatch brown should have a brown and crispy skin. Sprinkle some salt over the hatch brown. Serve immediately.
Note: Can add flavour to the hatchbrown. Curry powder or cheese. You will be surprised.

2009-01-07T04:23:00.000-08:00

Moist Chocolate Walnut Muffin
(makes 13 pcs)

150 g butter
230 g self- raising flour
40 g cocoa powder
3 tbsp milk powder
3 eggs
150 ml water
1 tsp glycerin
210 gm sugar
100 gm chopped walnuts
100 g sultanas

Preheat oven to 180 deg cel.
Sieve flour and cocoa powder separately.
MIx butter and flour till like breadcrumbs. Add cocoa and milk powder and mix well. Add in sugar and mix thoroughly. Put in the nuts and raisins and mix again. Crack the eggs in a bowl and beat the eggs lightly and add into the flour mixture. Lastly add in the water and mix tll just combined. Do not over mixed. Put a spoonful of batter into paper cupcake case. Fill up the paper cupcake case to 3/4 with the chocolate batter. Bake for 35 mins

2008-11-11T04:31:00.000-08:00

Durian Tarts

Ingredients
500 g Sweet Pastry (refer to basic sweet pastry in blog)

Fillings
200 g durian flesh
3 tbsp instant custard + 90 ml water
150 g whipped topping cream

3 tbsp finely chopped almond

Press the sweet pastry into the tart moulds and prick some holes on the pastry shells. Bake at 190 deg cel for about 15 minutes or till golden brown. Leave to cool

Mix instanct custard and water into a smooth creamy texture. Reserve one tablespoon of the custard cream for drizzling.
Using a hand held mixer, beat the durian fresh till creamy. Add in the custard mixture and add in the topping cream. Mix till well blended.
Pipe the durian cream into the baked sweet pastry. Drizzle with the reserved custard cream. Sprinkle with some chopped almonds. Best chilled before serving.

2008-11-11T04:15:00.000-08:00

Blueberry Cheese Tarts

Ingredients
300 g Sweet Pastry (refer to recipe for basic sweet pastry in blog)

For Filling
250 g cream cheese
60 g sugar
25 g butter
1 Egg
25 g whipping cream
20 g flour + 1 tsp cornflour
1 tsp lemon juice

Topping
2 tbsp canned blueberry pie filling

For glaze
1 tbsp apricot gel + 3 hot water

Press sweet pastry into the tart mould. Prick some holes onto the pastry and bake at 190 deg cel for about 15 minutes or till light golden brown. Leave to cool.

Cream cheese, butter and sugar till light and smooth. Add in the egg. Cream until will blended. Add in the flour and cornflour and mix until well combined. Add in the lemon juice and whipping cream. Mix until well blended.

Put the cheese filling into the baked pastry shells. Spoon some blueberry jam onto it and swirl it into a marbling effect. Bake at 180 deg cel for 12 to 15 minutes.

Double boiled apricot gel with water till gel is thoroughly dissolved. When tarts are done remove from moulds and glaze it with apricot gel.

2008-11-03T22:14:00.000-08:00

Savory glutinous rice (Loh Mai Fan)

Ingredients
750 g glutinous rice
2 pcs tamarind skin (asam keping)
50 g dried prawns soaked for 10 minutes
4 pcs dried oyster chopped
150 g roast pork cut into small pieces
Chinese sausage 3 pcs cut into small pieces
150 g Chinese dried mushrooms
1 medium size onions sliced thinly
3 eggs to make omelette
3/4 tsp salt
60 ml oil
2 tbsp black sauce
2 tbsp oyster sauce150 ml water for frying
Some spring onions for decoration

Wash and soaked rice overnight with tamarind skin. Drain the rice of all water and remove the tamarind skin. Add in the salt,black sauce and oyster sauce. Mix thoroughly.
Soaked mushroom overnight. Squeezed dry and cut into thin long strips
Cut chinese sausages into thin rounds.
Beat up the eggs and fry thin omelette. Roll up the omelette and cut into thin strips.

Heat up a kuali and fry the onions till golden brown. Remove from oil and keep aside. Fry the chinese sausages in the remaining oil for 5 minutes under low heat. Remove the sausages and keep aside.

Using the same oil fry the dried prawns for 3 minutes under moderate heat. Add in the dried oyster and mushrooms. Continue frying for another 5 minutes. Add in the roast port. Fry for 5 minutes. Add in the rice and keep on stirring for another 10 minutes and at the same time slowly sprinkle the water over the rice until all the water is used up. Add in the fried onions. Mix well. Transfer the rice into a 10 inches metal tray. Steam the rice for 30 minutes over high heat. Distribute the chinese sausages over the top of the rice. Steam for another 5 minutes.
Decorate with egg strips and spring onions before serving.

2008-11-02T23:53:00.000-08:00

Fruits & Nuts Bun

Ingredients

1/2 portion of basic sweet bun dough (pls refer to earlier recipe)
30 g dried apricot
80 g raisins
80 g macadamia nuts
80 g brazil nuts
10 gm crystal ginger
1/2 tsp cinnamon powder

Diced the dried apricot and crystal ginger into small pieces. Use a rolling pin to crush the nuts into small pieces. Mix all the ingredients with the basic sweet dough and knead for another 5 minutes. Divide dough into several 60 g pieces. shape into balls and put them on a greased baking tray. Leave to prove for 40 minutes. Bake in the middle of the oven for 12-15 minutes at 180 deg cel. When baked remove from baking tray and brush immediately with butter.

Cheese Crumble Bun

Ingredients

1/2 portion of basic sweet bun dough (pls refer to earlier recipe
2 tbsp cold butter cut into small pieces
3 tbsp flour
2 tbsp milk powder
2 tbsp castor sugar
2 tbsp parmesan cheese powder
3 tbsp shredded cheddar cheese for sprinkling on top

Using a hand held mixer, mix the flour, milk powder and butter till like bread crumbs. Add in the sugar. Using a spoon stir in the sugar.

Divide the basic sweet bun dough into several pieces of 60 g and mould them into balls. Let them rest for 15 minutes. Use a scissors to cut a deep slit in the centre of the bun. Take a heap teaspoonful of the cheese crumble and spread on top to the slit. Sprinkle some cheddar cheese on top and leave to prove on a greased baking tray for 45 minutes. Bake in the middle of the oven for 12-15 minutes at 180 deg cel. Remove from tray immediately when baked.

2008-10-30T09:38:00.000-07:00

Fusilli Bolognese
(serves 2)

Ingredients
250 gm fusilli
150 gm ground beef
4 slices smoked bacon cut into 1/4 inch strip
1 1/2 tbsp tomato paste
1 medium size onion chopped
2 tsp dried oregano
2 tsp fresh-ground black pepper
30 ml red wine
1 tbsp chopped fresh parsley
200 ml chicken stock
1 tbsp butter
1/4 tsp salt

Heat butter and bacon over low heat. Cook till bacon renders some of its fat. Add onions and cook till soften. Stir in ground beef and cook for about 2 minutes.
Add chicken stock, tomato paste, wine oregano, salt and pepper. Simmer for about 20 minutes, stirring occasionally, until sauce thickens.

In a large pot of boiling salted water, cook the fusilli as per instruction on the packing. Drain and toss with the sauce and the parsley.

2008-10-28T01:32:00.000-07:00

Flavored Mushroom Chicken Rice
(serving for 2)

200 gm chicken meat cut into bite size.
6 pieces button mushroom sliced
2 hard boiled eggs
250 gm uncooked rice
4 pip garlic chopped
2 tbsp cooking oil
1 tsp butter
chicken stock for cooking rice + 1/4 tsp salt
100 ml chicken stock for simmering

Ingredients for seasoning
1 tsp sesame oil
1 tbsp soya sauce
1 tsp black sauce
1/4 tsp salt
1 tsp chicken stock granules

Season chicken with seasoning ingredients. Leave for 30 minutes
Cook rice with butter, chicken stock and salt.
Fry garlic with hot oil for 1 minute. Add in the chicken and stir fry for 3 minutes. Add in the mushroom slices and continue to fry for another 3 minutes. Add chicken stock and simmer till boil. Remove from stove.
Remove shell from hard boiled eggs and halved it. Put the eggs into the rice and transfer cooked mushroom chicken on to the top of the rice covering the eggs too. Allow rice to continue cooking till well done. Serve hot.

2008-10-23T07:00:00.000-07:00

Lemon Grass N Herbs Pan Fried Chicken

Ingredients
1 chicken drum with thigh about 150 gm
1 inch lemon grass chopped finely
1 pip garlic chopped finely
1 tsp worchestershire sauce
1 tsp lemon juice
21 tsp fresh or dry herbs of your choice
1/4 tsp salt
1 1/2 tbsp oil for frying
3 tbsp water

Remove bone and skin from chicken. Trim off fats from in between meat.
Rub salt and worchestershire sauce all over chicken. Mix lemon juice with garlic, herbs and lemon grass. Rub mixture into chicken and leave in fridge for at least 2 hours.

Heat up the oil in a frying pan. Fry one side of chicken for 2 minutes and turn over the chicken. Fry for about 7 minutes under medium heat and turn the chicken again. Fry for another 5 minutes. Add in the water. Turn off fire when boiled. Serve hot with butter rice.

Note : The first turning after 2 minutes is to seal in the juice of the chicken.

2008-10-23T06:53:00.000-07:00

Flavored Butter rice
(large serving for 1)

Ingredients
150 g uncooked rice
20 g raisins
2 tsp chopped carrots
some chicken stock to cook the rice
pinch of salt
2 tsp butter

Wash and soak rice for 10 minutes
Drain off water. Add all ingredients to the rice and cook the rice.

2008-10-23T06:36:00.000-07:00

Beef Stroganoff is a Russian dish of sauteed pieces of beef served in a sauce with sour cream. From its origin in 19th-century Russia, it has become popular in much of Europe, North America, Australia and Brazil, with considerable variation in the actual recipe. Beef stroganoff is also very popular in Brazil, under the name "estrogonofe". The Brazillian variant includes diced or strips of beef with tomato sauce, onions, mushroom and heavy whipping cream. it is also often made with strips of chicken breast rather than beef. It is commonly served with crisp potato, as in Russia, but with the addition of rice.

Chicken Stroganoff

Ingredients
120 g sliced chicken meat
4 pcs button mushroom
1 small onion chopped finely some sliced capsicum
1 tsp tomato paste
2 pip garlic chopped finely
20 ml sour /thickening cream
120 ml + 60 ml chicken stock
1 tsp flour
2 tbsp butter
Salt to taste

Fry garlic and mushroom with a little butter in a wide frying pan in moderate heat for 2 minutes. Add in the onions and continue to fry for another minute. Move the fried ingredients to the side of the pan.
Add in balance of butter and chicken meat. Stir fry for 3 minutes and add the capsicum with the tomato paste. Mix in the rest of the other fried ingredients and stir fry for another 2 minutes. Pour in 120 ml of chicken stock. Add in the flour mixture. Turn off the fire when boiled. Stir in the sour/thickening cream. Serve hot with butter rice. (Flavored butter rice recipe is available in the blog here)

2008-10-16T22:23:00.000-07:00

White Chocolate Japanese Cheesecake

Ingredients A
350 gm cream cheese
120 ml whipping cream
60 g butter
150 white chocolate, chopped

Ingredients B
50 g plain flour sifted
30 g cornflour sifted

Ingredients C
3 egg yolks lightly beaten
1 egg lightly beaten
Lemon zest 2 tsp

Ingredients D
5 egg white
1/2 tsp salt
100 g castor sugar
1 tbsp lemon juice

Topping
250 g chocolate , chopped
300 g whipping cream
30 g butter
1 tbsp honey

Grease and line base of a 23 cm springform cake pan. Preheat oven to 160 deg cel.
Stir ingredients A in a bowl with a whisk over simmering water until smooth. Remove from heat.
Add in ingredients B. Mix until smooth. Add ingredients C.

Whisk egg whites and salt till foamy. Gradually add sugar and lemon juice and whisk until soft peak. Lightly fold in 1/3 of the egg white into cheese mixture. Fold in remaining egg white until just combined.

Pour mixture into prepared pan. Place pan in a water bath. Bake for 1 hour or until firm and golden. Remove from oven and immediately transfer to a cooling rack.

For toppping
Cook whipping cream and honey until it boils. Remove from fire. Add in the chopped chocolate and stir until the chocolate is completely melted. Add in the butter and mix till well combined.

Pour the melted chocolate over the cake.

2008-10-15T22:08:00.000-07:00

Salami Seaweed Bread
(make 24 small pcs)

Ingredients

1 portion of sweet dough
12 large slices of salami
12 slices of roasted flavored Japanese seaweed
2 tbsp of mayonnaise
1 tsp of black pepper crushed
2 tsp of rosemary 6 slices of cheddar cheese
some mayonnaise for topping

Seperate dough into 2 portion. Roll into a ball and allow to rest for 10-15 minutes.
Preheat oven to 190 deg cel. Flatten one portion of the dough with the palm into rectangular shape. Roll out with rolling pin into rectangle of about 10 inches x 5 inches. Line two rows of salami slices(leave 1 inch lengthwise of the dough clear from all fillings). Spread some mayonnaise thinly on the salami and arrange 3 slices of cheese over the salami. Arrange the seaweed over the cheese. Sprinkle some rosemary and pepper on top. Roll up the dough lengthwise like a swiss roll starting from the section with filling and end where the dough is clean. Cut into 14 portion. Line small tart moulds with paper cups and put cut dough into paper cups. Leave to prove for 30 minutes. Do the same to the other dough. Bake for 15 minutes. When done, remove bread from metal moulds immediately and leave to cool on wire rack. Squeeze some mayonnaise on top of the bread while bread is still hot.

2008-10-15T21:36:00.000-07:00

Banana almond bread

Ingredients
1 portion sweet bread dough. Please refer to older posting

Fillings
5 large bananas
1 tsp cinnamon powder
30 g raisins
3 tbsp brown sugar
2 tbsp of water
1 tsp of butter

For spreading
1 tbsp butter
1 tsp cinnamon powder + 1 tbsp castor sugar

For topping
25 gm chopped almond

Separate the dough into 2 portion. Mould into a round ball and leave to relax for 10 mins.
Cut bananas into small cubes. Mix all the ingredients for the fillings together and simmer over low heat for 10 mins. Remove from stove and allow to cool.

Preheat oven to 190 deg cel. Flatten one portion of the dough with the palm into rectangular shape. Roll out with rolling pin into rectangle of about 10 inches x 5 inches. Spread some butter on the dough and sprinkle with cinnamon mixture (leave 1 inch lengthwise of the dough clear from butter or any fillings).

Spread banana fillings onto the buttered area of the dough. Roll up the dough lengthwise like a swiss roll starting from the section with filling and end where the dough is original. Cut into 14 portion. Line small tart moulds with paper cups and put cut dough into paper cups. Sprinkle some chopped almond on top and leave to prove for 30 minutes. Do the same to the other dough.

Bake for 15 minutes.

2008-10-14T22:48:00.000-07:00

Tuna Tarts

Ingredients
1 portion of basic shortcrust pastry (pls refer to earlier posting)
1 small tin of tuna drained
1 large onion sliced thinly
carrot about 12 cm shredded
2 tsp fresh/dry herbs (can be replaced with leek)
2tbsp mayonnaise
2 tsp black pepper crushed 1 tbsp of flour
1/4 tsp of salt
100 gm mozarella cheese
1 egg lightly beaten for egg wash

Mix salt, onions and carrots together and leave for 5 minutes. Mix in the rest of the other ingredients. Mix the ingredients well and keep refrigerated till required.

Press shortcrust pastry into the tart moulds. Spoon the tuna mixture into the moulds. Top it with shortcrust pastry strips arranged in a cross. Egg wash the cross strip and bake at 190 deg cel for 20 minutes

2008-10-14T22:43:00.000-07:00

BASIC SHORTCRUST PASTRY

Ingredients

250 g flour
150 g butter
2 tbsp sugar
pinch of salt
70 g water

Cut cold butter into small pieces and mix it till crumbly. Add sugar and then water. Mix to form a dough. Wrap in plastic and store in refrigerator till required.

2008-10-09T21:34:00.000-07:00

BASIC SWEET DOUGH

Ingredients A
400 g high protein flour
50 g sugar
1/2 tsp salt
2 tbsp milk powder
1 tbsp instant yeast.

Ingredient B
2 egg yolks
190 ml water

Ingredients C
40 g butter

Mix ingredients A thoroughly in a mixing bowl. Add in B and knead to form a dough. Add in C and continue to knead to form a smooth dough. (Do the stretch test by taking a small lump of dough and try pulling it. Should be able to stretch the dough.) Let it prove for about 60-50 minutes or when dough doubled in size.
For buns Divide the dough into 60 gm each and mould into balls. Let it prove for another 10 minutes. Flatten the balls into flat round shape. Fill in the fillings and shape them and put them onto greased baking trays. Let them prove for another 30-40 minutes.
Brush with egg wash and bake at 190 deg cel for about 15 minutes.
For Loaf Bread Divide into two equal portions and mould them into balls. Let it rest for 10-15 minutes and make it into a swiss roll shape. Grease two sandwich loaf tins. Put in one roll in each tin. Leave to prove for another 45 minutes covered. Bake at 210-220 deg cel for about 30-35 minutes. Remove from tin immediately when baked. Allow to cool on wire rack.

The buns shown above are Apple cinnamon bun & cup bread and chilly tuna bun

2008-10-09T00:59:00.000-07:00

Curry Chicken

Ingredients
400 g chicken cut into medium size pcs
2 medium size potato skinned and cut into medium size block pcs
2 medium size onion thinly sliced
1 clove garlic chopped
2 stick lemon grass
5 spring of curry leaves
6 pod of cardamon
2tbsp curry powder + 1 tsp kunyit powder + 1 1/2 tbsp water
350 ml water
60 ml thick coconut milk
5 tbsp

Heat up oil and fry potatoes till golden color. Remove potatoes from kuali. Add in the onions and garlic and fry in medium fire till lightly browned. Add in curry paste and kunyit paste and cardamon pod. Fry for 1 min and add in the serai and curry leaves. Move the curry paste to the side of the pan and put in the chicken. Stir fry for 3 mins.
Mix the curry paste with the chicken. Add in the 350 ml water. Cover and simmer for15 min under high heat. Add in the potatoes and cook for another 5 mins under medium heat. Add in salt and chicken stock powder to taste. Lastly add in the coconut milk and salt to taste. Bring to boil and remove from stove.

2008-10-09T00:48:00.000-07:00

Vegetable Lemon Grass Soup

450 gm chicken cut into big pieces 700 ml water 2 medium size onions sliced 3 medium size tomato cut into 6 quarters 1 carrot 2 stick lemon grass (serai) (abt 5 inches in length) salt to taste Wash and remove skin from chicken. Rub some salt onto chicken and wash off. Boil chicken in some hot water for about 2 mins. Remove chicken. Discard the water. In another pot add in the 700ml water. Bring to boil and add in the lemon grass, onions, tomatoes, carrots and chicken. When boiled remove the pot from fire and lowered into another bigger pot which has been filled with some boiling water. Cover the big pot and double boil the soup for 4 hours. Add some salt before serving. You will find a layer of light reddish colored oil floating on the soup. those are oil from the tomato and lemon grass. Lemon grass plant is a herb used to enhance our meals with unique and delicious flavor.

Info : According to an Isreali researcher, lemon grass contains a component, citral, which causes cancer cells to self-destruct. The Chinese believes that it helps to ease the gas in our body system.

2008-10-09T00:33:00.000-07:00

Cinnamon Lemon Muffins
(makes 12 pcs )

150 g butter
280 g self- raising flour
3 eggs
180 ml milk
160 gm sugar
1 lemon 2 tsp sugar and 1 tsp cinamon powder
Preheat oven to 175 deg cel.

Cut up or use electric chopper with pulse speed to chop up 3/4 of the lemon. Cut into paper thin slices the balance of the 1/4 lemon.
MIx butter and flour till like breadcrumbs. Add in sugar and mix well. Crack eggs in a bowl one at a time and add into the flour mixture. Pour in the milk, half at a time. Mix well. Lastly add in the chopped lemon together with juice. Fill up the paper cupcake case to 3/4. Put in a slice of the thin lemon. Sprinkle on top of lemon cinamon and sugar. Bake for 25 - 30 mins.

2008-10-07T01:12:00.000-07:00

Pan cake

Ingredients
40 g self raising flour
1 egg
1 tbsp milk powder + 120 ml water
pinch of salt
Butter for frying

Mix milk, salt and egg throughly. Fold in the flour. When flour is well mixed, whip the mixture for 1 minute.

Heat up a non stick pan. Add in a small amount of butter to grease the pan. Spoon in some batter and cook under low heat. When almost dry turn the pancake to fry the other side. To make neat round pan cake, use hollow round mold to hold the shape. Serve hot with maple syrup or honey. Goes well with chocolate sauce and cooked apple cubes (as shown in picture)

2008-10-07T00:41:00.000-07:00

Chicken Bitter Gourd with Black Bean

250 g chicken cut into small pieces
200 g bitter gourd
1 pc dried chilli soaked and cut into two
2 tsp dry black bean (tau see)
1 tsp wet bean paste (tau cheong)
4 pip garlic flatten
1 medium size onion
1 tsp black sauce
2 tbsp oil
350 ml water

Heat up a wok and add in oil. Saute the garlic and onions for 1 minute under high heat. Add in the black bean and bean paste and dry chilli. Stir for a minute and add in the chicken. Continue frying for another 3 minute. Add in the black sauce and water. Cover to simmer under medium heat for about 20 minutes or till gourd is soft. If thicker sauce is preferred, add half tsp of corn flour to 2 tbsp of water. Bring to boil. Served hot.

Info : Bitter gourd has excellent medicinal virtues. It is specifically used as a folk medicine for diabetes. Recent researches have established that it contains a insulin-like principle, designated as "plant-insulin", which has been found highly beneficial in lowering the blood and urine sugar levels. It is recommended, therefore, be included liberally in the diet of diabetic. It is also low in calories but dense with precious nutrients. It is an excellent source of vitamin B1, B2, B3, C, magnesium, folic acid, iron, manganese and also high dietary fibre.

2008-10-06T23:58:00.000-07:00

Lemon Grass chicken soup

450 gm chicken cut into big pieces
800 ml water
3 medium size onions sliced
2 stick lemon grass (serai) (abt 5 inches in length)
salt to taste

Wash and remove skin from chicken. Rub some salt onto chicken and wash off. Boil chicken in some hot water for about 2 mins. Remove chicken. Discard the water.

In another pot add in the 800ml water. Bring to boil and add in the lemon grass, onions and chicken. Remove the pot from fire and lower down into another bigger pot which has been filled with some boiling water. Cover the big pot and double boil the soup for 4 hours. Add some salt before serving. Lemon grass plant is a herb used to enhance our meals with unique and delicious flavor

Info : According to an Isreali researcher, lemon grass contains a component, citral, which causes cancer cells to self-destruct. The Chinese believes that it helps to ease the gas in our body system.

2008-10-05T22:33:00.000-07:00

Cheesy Egg Parcel

120 gm chicken meat minced
1 small onion thinly sliced
3 pip garlic chopped
4 ins leek chopped
1 egg
1 slice of cheese
1 tsp parsley (fresh/dry)
2 tsp black pepper sauce some black pepper
salt to taste
2 tbsp + 1 tsp cooking oil

Season chicken with black pepper sauce and pepper. Pour 2 tsp oil into frying pan. When oil is warm add in the onion, garlic and fry for 2 mins. Add in the herbs and leek. Fry in low heat till onions appear transparent. Add in the chicken and salt to taste. Fry till chicken is cooked. Keep to cool.
Heat up a non stick pan. When warm add 1 tsp of oil. Beat up the egg and pour into warm pan to make a large omelette. Transfer the chicken to the centre of the omelette and place a slice of cheese on top of chicken. Slowly lift up the sides of the omelette to cover the cheese. ( 1 tsp of parmesan cheese beaten up together with the eggs will give this dish a stronger cheese flavour. This dish goes well with smashed potato.)

2008-10-05T07:39:00.000-07:00

Fruit puff

Choux pastry
150 ml water
60 gm butter 74 gm flour sifted
2 eggs

Fillings
Some canned fruit cocktail or peaches
Canned blueberry pie filling
whipped cream

Preheat oven at 210 deg cel. Boil water and butter together. When boiled remove from stove and add in sifted flour. Stir and cook under low heat till mixture leave the side of pot and formed a dough. Leave to cool. When dough is cool add eggs one at a time beating well after each addition till smooth. Put mixture into piping bag and pipe mixture into a greased and floured baking tray. Bake in preheated oven for about 20 mins till dry. Reduce to 180 and bake for another 15 mins. Remove from oven and leave to cool. Drain syrup from fruits. Add fruits to whipping cream and mix well. Cut puffs horizontally but do not cut all through. Spoon some fruit and cream mixture into puffs. Can serve immediately or chilled.

2008-10-05T07:10:00.000-07:00

Classic chicken sandwich

8 slices of sandwich bread
300 g chicken breast meat steamed
some butter

Ingredients A
1 tbsp fresh mint leaves chopped
1 tbsp mayonnaise
some pepper
pinch of salt

Shred steamed chicken meat. Mix chicken meat with ingredients A thoroughly Spread butter on bread followed by some chicken meat. The sandwiches taste good when served directly from fridge. Make sure its stored in covered container to keep bread soft.

2008-09-28T16:45:00.000-07:00

Marble Muffins
(makes 13 pcs)
150 g butter
280 g self- raising flour
3 eggs
180 ml milk
150 gm sugar
50 gm cooking chocolate + 30 ml milk
3 tbsp raisins
1/2 tsp rose essence/vanila essence (optional)

Preheat oven to 175 deg cel. Double boil cooking chocolate with milk. Stir to melt chocolate. Leave in water bath to keep warm.
MIx butter and flour till like breadcrumbs. Add in sugar and mix well. Crack eggs in a bowl one at a time and add into the flour mixturre. Pour in the milk together with the rose essence and mix thoroughly. Put a spoonful of batter into paper cupcake case. Add in the melted chocolate into the balance of the batter in the mixing bowl. Stir in the raisins. Fill up the paper cupcake case to 3/4 with the chocolate batter. Bake for 25 - 30 mins

2008-09-25T16:52:00.000-07:00

Loh Bak (Chinese stew pork)

Ingredients A 300 gm pork top shoulder meat or belly strip
3 hard boil eggs without shell
4 pip garlic flatten to remove skin
2 tbsp black sauce
1 tbsp sugar
1 tbsp oil
350 ml water
1/4 tsp salt

Ingredients B
2 tsp "char siew" sauce" or chinese BBQ sauce
1 tsp sesame oil 1 tsp chinese wine
2 tbsp soy sauce

Season the meat with ingredients B for about 5 hours. Heat up a pot or pan (use a narrow-base pot so that the meat can be fully submerged in the gravy). Add in the oil. When oil is hot put in the meat without the balance seasonings. Fry one side for 2 minutes or till lightly browned and turn the meat to another side and fry for another 2 minutes. Pour in the water together with the seasonings. Add in the black sauce, garlic, sugar and eggs. Cover and simmer in low heat for 45 minutes or until meat is tender but not too soft. If shoulder meat is used allow another 30 minutes of simmering. Turn off the fire and leave meat in pot. Before serving, take out the meat and cut into thin slices Arrange on serving plate. Heat up the gravy with the eggs. Remove the eggs and arrange together with the meat. Pour the gravy over and serve hot.

Note : More water may be needed for shoulder meat. A little cornflour solution may be added to the gravy when reheating to thicken the gravy. There should not be too much gravy left after dish is cooked. This dish can be prepared a day a head.

2008-09-24T07:07:00.000-07:00

Chives Dumpling

Ingredients A
150 gm minced pork / chicken
5 spring of chives chopped
3 slices of ginger chopped
1 pcs carrot about 10 cm long shreaded
1/2 tsp of sesame oil
1 tsp soy sauce

Ingredients B
12-15 pcs wanton skin or dumpling skin (sui kow)
1/4 tsp salt + 30 ml water
1 tbsp oil

Mix all the ingredients A throughly. Divide into 12-15 portions. Wrap each portions with the dumpling skin by holding up all the edges together.

Heat up a non stick pan. Add in the oil and arrange the dumpling in the pan. leave to cook for 3 mins. Add in the salt solution and cover to simmer for about 5 mins in low heat until dry.
Serve hot with shredded ginger and red wine vinegar.

2008-09-24T05:00:00.000-07:00

Quick Pizza

2 pcs tortilla
1 tbsp tomato paste + 1 tbsp cream of chicken soup (mixed )
2 sausages / some capsicum / pineapple / onions / mushroom
dry oregano
250 gm mozarella cheese
Place tortilla on baking sheet. Sprinkle 1/3 of cheese on top and place the other piece of tortilla on top. Spread some tomato and cream of chicken mixture on the tortilla. Sprinkle half of the balance of the cheese and arrange toppings . Sprinkle the dry herbs and top up with balance of cheese. Bake at 160 deg cel for 15 mins. (Duration of baking will affect the texture of skin)

2008-09-23T23:28:00.000-07:00

It is really delicious . Must Try !!!

especially when served with vanila ice-cream

CW'S APPLE PIE

Pastry
90 g butter
30 gm shortening
60 gm icing sugar 1 egg yolk
200 flour, sifted

Filing
60 butter
40 g castor sugar 1 eggs
40 g flour, sifted
50 g ground almond

Topping
4 green apples, skinned and cut into 2-3 mm slices
3 tbsp sugar 2 tsp butter
60 ml water
1 tsp cinnamon powder
1 tsp cornflour + 50 ml water

1 tbsp of appricot gel + 30 ml hot water

Topping :Cook the apples together with the sugar, cinnamon powder, butter and water in cover pot under low heat for about 15 mins. (take care not to break up the apples) Add in the cornflour solution to thicken. (If still watery prepare more cornflour solution). The consistency of the apple should be sticky. Keep to cool.

Pastry : Cream butter and icing sugar till light, add egg yolk and cream till well-combined. Add flour and mix into a pliable dough.

Roll pastry in between t6wo sheets of plastic till about 3 mm thick and big enough to line a 9 in pie dish. Remove the top plastic sheet, invert and place the pastry over the pie dish. Remove the 2nd pc of plastic sheet. Press neatly and remove the excess pastry from the sides.

Filling : Cream butter and castor sugar till light, add egg and beat well. Fold in flour and ground almond, mix well. Pour filling into pie dish and spread neatly. Arrange the cooked apple slices
on top.

Bake in a pre-heated over at 180 deg Cel for 35-40 mins till golden brown. Remove and leave to cool.
In a pot, double-boiled the appricot gel with water to dissolve. Spread the gel over the pie with a brush. Taste better when served warm.

NOTES : Can also use other tart moulds to make smaller pies.

2008-09-23T22:55:00.000-07:00

Curry Seafood

2 large prawns (leave shell intact)
120 g stingray (ikan pari) cut into 3 pcs
5 ladies finger
1 large onions thinly sliced
1 clove garlic chopped
1 stick lemon grass (serai) cut into 2 ins length and sliced in the center
some curry leaves
100 ml thick coconut milk
1 1/2 tbsp curry powder mixed with 1 tbsp water to form paste
1 tsp saffron (kunyit) powder and 1 tbsp water to form paste
1 tsp chicken stock powder salt to taste
100 ml water
3 tbsp of oil

Heat up oil and add in the onions and garlic in medium fire till lightly browned. Add in curry paste and saffron paste. Fry for 1 min and add in the serai and curry leaves. Move the curry paste to the side of the pan and put in the prawn. Cook both side of prawn for 2 mins.

Add in the water and mix the curry paste with the prawns. Add in the fish. Cover and simmer for 5 mins. Add in salt and chicken stock powder to taste. Add in ladies finger and boil for 1 min. Add in the coconut milk and bring to boil.

2008-09-23T22:34:00.000-07:00

Black Pepper patties and Egg Sandwich
3 slices of sandwich bread
1 pc of burger meat / meat patties
1 egg
5 pcs of mushroom of your choice
1 medium size onion thinly sliced
some shredded carrots and cabbage
1 slice of cheese
1 tbsp black pepper sauce 1 tsp black pepper
a squeeze of mustard
some herbs (optional)
butter for frying pinch of salt

Warm up a non-stick pan and fry the egg. Keep aside. Fry burger meat/patties till cooked. Keep aside for later use. Melt some butter in the pan and put in half of the onions. Saute for 1 min and add in the mushroom and salt. Add in the herbs and mix in the black pepper sauce and black pepper. Cook for another 2 mins.Add in the balance of the onions and turn off the fire. Place the burger meat / patties on top of a slice of bread. Spread out the blackpepper mushroom on the meat. Put in the slice of cheese and top with another slice of bread. Layer it with the fried egg and squeeze some mustard over the egg. Sprinkle some cabbage and carrots over the egg and top with another slice of bread.

2008-09-23T22:22:00.000-07:00

Tuna parcel sandwich

2 slices of sandwich bread 1 egg beaten with herbs and pinch of salt 1 sliced of cheese 1 tbsp of tuna Dash of pepper 1/2 Dry/fresh herbs some butter for frying

Warm up a non stick pan and pour beaten egg into pan. Spread the tuna in the center of egg to form a square. Put in the cheese.
Fold up the four corners of egg to form a square.

This is ideal for breakfast or lunch

2008-09-22T08:56:00.000-07:00

D

Chinese gourd with roast pork

1 Chinese gourd abou7t 350-400g. Remove skin and cut into bite size
300g roast pork and 2 pcs streaky bacon cut into bite size
4 medium size chinese mushroom soaked and cut into half
4 pip garlic flatten to remove skin
30 gm salted fish meat cut into small pieces
salt to taste and 1 tsp ikan bilis stock powder(anchovies stock)
1 tbsp soy sauce. Cooking oil 2 tbsp + some for frying the salted fish
150 ml water

Heat wok and add some oil to fry the salted fish till light brown and crispy (take care not to burn). Remove and keep aside. Discard oil
Heat up a clean wok and add 2 tbsp oil. Add in the roast pork and fry under slow fire for 5 mins to bring out the oil. Add inthe bacon and fry for another 2 mins. Move the ingredients to the side and fry the garlic till light brown. Add mushroom and fry for another 2 mins.
Add in the gourd and fry for 5 mins. Add water, ikan bilis stock powder and soy sauce. Cover and simmer for 10 mins or till gord is soft. Add salt to taste. Sprinkle top with crispy salted fish before serving.

2008-09-22T00:44:00.000-07:00

Baked beans with egg

1 small tin (230 g) baked bean plus 100 ml water
50 gm minced chicken breast eat seasoned with a dash of sesame oil and soya sauce
1 medium size onion cut inhto thin slices
1 egg beaten
1 pcs carrot about 5 inches chopped
2 tbsp tomato sauce
3 tbsp cooking oil

Heat up a frying pan and add 1 tbsp oil to fry the egg. When done take out and keep aside.

Put the balance of the oil and fry the onions till light brown. Add in the minced chicken and fry for 2 mins. Add in the carrot and tomato sauce. Fry for another 2 mins and add in the baked beans. Return the fried omelet to the pan and bring to boil. Serve with hot rice.

2008-09-22T00:27:00.000-07:00

Portuguese Egg Tarts

175 g ready-made puff pastry
75 ml cream
120 ml milk
40 g sugar
2 eggs

Boil cream and milk till warm and add sugar. Turn off the fire and stir till sugar dissolve. when cool add in beaten eggs and stir till well blend.

Roll out partry to about 3 mm thick and roll it up like a swiss roll. Cut into 7 pcs of 25 gm each.

Flatten the pastry and roll it into a round shape of about 4 inches diameter. Press onto the tarts moulds. Pour egg mixture into partry tarts and bake at preheated oven at 220 deg cel for 20 mins.