Thursday, 29 September 2005

Lemon Butter Chicken With Roasted Vegetables

This is a very interesting dish... actually it should be Lemon Butter Fish... but since i had only chicken in the fridge so i might as well give it a try. Luckily it turn out to be just nice and fragrant with Lemon smell..... I love this dish because it's not oily nor too creamy... i love the roasted pumpkin which goes well with this lemon sauce......

Ingredients: (Serves 2)
4 Chicken Maryland, debone & skin removed
2 Corn, skin & hash removed
¼ Pumpkin, skin removed and cut into wedges
1 Bunch of Asparagus
1 Small Carrot, cut into strips
Lemon Butter Sauce:
100ml Cream
1½ Tablespoons Lemon Juice
75g Butter, chilled and cubes
1 Tablespoon Freshly Chopped Parsley

1. Clean and remove any fats from the chicken, pat dry and marinate it with 1 tablespoon cornflour, 1 tablespoon cooking wine, ½ tablespoon light soy sauce and some black pepper for at least 30 minutes or longer.
2. Coat the corn with ½ tablespoon of olive oil in a zip-lock bag and set aside in the fridge.
3. Add ½ tablespoon of olive oil and mixed herbs together with the pumpkin in a zip-lock bag and marinate it in the fridge.

Cooking Methods:
1. Preheat the oven to 1800c and lay all pumpkin and corn together on the baking try lay with foil and bake for about 20-25 minutes, turn once or twice until the vegetables are slightly golden brown.
2. While roasting the vegetables, you can prepare the sauce by add the cream and lemon juice in a small saucepan and bring the mixture to boil.
3. Reduce heat and simmer for 8-10 minutes or until liquid is reduced by 2/3.
4. Remove from heat, whisk in chilled butter a few cubes at a time. If the sauce becomes too cold, return to heat for a couple of minutes.
5. Continue with the remaining butter cubes, stir through parsley and set side and keep warm.
6. Preheat the frying pan, drizzle some olive oil then toss the asparagus and carrots for about 3-4 minutes then set a side.
7. Next add in another 1 tablespoon of olive oil then follow by 2 pieces of the chicken, cook about 3 minutes on each side or until golden brown then dish up. Continue with the other 2 pieces.
8. Arrange everything on a plate and serve it with soup or extra toast bread.

Tuesday, 27 September 2005

Tikka Masala Chicken With Raisin Rice & Puppodums

Tikka Masala Chicken is a mild curry cooked with aromatic Masala spices that are enriched with tomato and coriander and served hot with naan bread. Managed to give it a try on this Indian Curry dish yesterday. Actually it taste much like those Roti Prata curry....... very interesting and a new favour too.... give it a try and you might like it.....

Ingredients: (serves 4)
1 Packet Indian Tikka Masala Spice Paste, from Asian Home Gourmet
1/2 Chicken plus 2 Wings, cut into bite sized pieces
3 Tablespoons Plain Yoghurt
1 Tablespoon Vegetable Oil
1 Large Onion, coarsely chopped
100ml Water

1. Marinate chicken with Spice Paste and yoghurt for 30 minutes or longer for more flavourful dish.
2. Heat oil in non-stick saucepan on medium heat. Add onion, stir fry until soft.
3. Add marinated meat; stir-fry for 3 minutes. Stir in water and bring to boil.
4. Simmer for 15-20 minutes or until cooked. Stir occasionally and serve hot with Raisin Rice, mixed vegetable chutney and puppodums.

Cucumber Chutney
1 Medium Cucumber, removed the seeds and chopped into small cubes
1 Totmatoe, removed the seeds and chopped into small cubes
1/2 Apple, remove core and chopped into small cubes
1 Teaspoon Of Sugar
4 Tablespoons Plain Yoghurt

1. Mixed all the above ingredients together and refridge until later used.Posted by Picasa

Friday, 23 September 2005

Steam Asparagus With Fish Paste

This was another health dish that used Asparagus and Fish Paste. It's a steam dish that used a few vegetables mixed with fish paste. Asparagus is a good supply of minerals - calcium, iron, carotene, phosphorus, potassium and sulphur - and vitamins. Green asparagus contains twice as much Vitamin C as the white variety and a high percentage of Vitamin A. So remember do not over cooked it…..

Ingredients: (serves 2)
1 Packet of Asparagus, about 8 spears
$2 Fish Paste, about 100g
¼ Carrot, finely chopped
3 Water Chestnut, finely chopped
¼ Chicken Granular Stock
1 Teaspoon Hua Diao Jiu
1 Tablespoon Cornflour
1cm Young Ginger, finely grated
1½ Tablespoon Abalone Sauce
1 Teaspoon Mince Garlic
30ml Water
Some Cornflour Water Mixture.

1. Boil some water in a flat based pan with some salt and oil. Blanch the Asparagus for about 2 minutes then risen well with cold water.
2. Next coat the cool asparagus with some cornflour and wrap 1 tablespoon of fish paste mix at the middle of the spear.
3. Continue with the rest until all the paste had used up.
4. Next steam the fish paste asparagus for about 5-7 minutes depend on the thickness of the paste wrapped.
5. Preheat another pan with some oil, fry the minced garlic until fragrant then add in the abalone sauce then add in some water and cornflour mixture to make a thick sauce then pour on top of the steam asparagus.

Thursday, 22 September 2005

Rainbow Shredded Fish

This dish was actually made by one of my best friend "Bee Choo". She cooked it once in Australia and I managed to find the recipe yesterday so I decided to give it a try. It's a very Colourful and Healthy dish with a lot of Vitamin C and Protein. You too... can give it a go....

Ingredients: (serves 2)
300g Fresh Fish Fillet
1/2 Green Capsicum, Shredded
1/2 Red Capsicum, Shredded
1/2 Carrot, Shredded
1 Sprig Spring Onion, Cut into 5cm long
2 Slices Ginger, Shredded
1/2 Teaspoon Salt
2 Tablespoons CornFlour
Some Pepper
1 Egg White
1 1/2 Tablespoons Abalone Sauce
1/2 Tablespoon Hua Diao Jiu
1/2 Tablespoon Cornflour mix with water

1. Wash and pat dry the fish fillet, shred the fish by its natural line.
2. Mix the cut fillet with seasonings and marinate for about 15-30 minutes.
3. Pre-heat the pan with oil, put in ginger and spring onion and stir-fry until fragrant. Add in the fish and stir slowly using a chopstick until it's done.(Becareful not to stir too hard or else the fillet will break into pieces)
4. Dish up the fish, use the remaining oil in the pan, add in all the capsicum and carrot and stir-fry in medium heat for a few minutes then add in the fish follow by the Hua Diao Jiu and Abalone Sauce.
5. Add in about 2 - 3 tablespoons of hot water and give it a quick stir then pour in the cornflour mixture and stir thru.
6. Dish up and served warm with rice.

*Notes: You can used any type of fish fillet you prefer. But find those type that is suitable for stir-fry so that it won't break off easily. Posted by Picasa

Wednesday, 21 September 2005

Steam Ginger Prawn in Lotus Leaf

This is one of the health main course for those who love to eat Fresh Prawn. Because all you need to do is just to steam it with some garlic and ginger and you will have a very Fresh and Juicy Prawns......

Ingredients: (serves 2)
10 Medium-sized Shrimps--400g
120g Young Ginger, finely grated
3 Garlic Grains, finely grate
2 Egg White
1 Piece Lotus Leaf
2 Spring Onion
1 Teaspoon Salt
½ Teaspoon Sugar
1 Tablespoon Chinese Hua Diao wine
Pepper Little
1 Teaspoon Sesame Oil

1. Mix egg white, ginger, garlic and seasoning to form a ginger paste.
2. Soak the dry lotus leaf in boiling water with ½ teaspoon of oil for about 2mins to soften.
3. Line dish with the lotus leaf and spring onions then place shrimps on top of the onion.
4. Pour ginger paste over it and steam over high heat for 5-6 minutes.

Notes: The steaming time will depend on the size of the shrimps used.

Fried Chrysanthemum Chicken

Saw this recipe from one of the TV show, but i try to modify abit. If you love the scent of Chrysanthemum Flower, you will sure love this dish. It's main ingredients is using Chicken with Chrysanthemum. With some extra ingredients like lemongrass and onion, you will be able to marinate a specail favour dish that's usual. Give it a try, it's easy and you will sure like it.

Ingredients: (serves 2)
500g Chicken Breast Fillet
10g Fresh Chrysanthemum
1 Stalk Lemongrass
20g Onions
20g Garlic
10g Coriander Roots
30ml Water
1 Tablespoon Sugar
1 Tablespoon Fish sauce
1 Tablespoon Chinese Hua Diao wine
1 Teaspoon Pepper
½ Teaspoon Sesame Oil
1½ Tablespoon Corn flour

1. Blend all ingredients except chicken cutlets into a paste.
2. Marinate the chicken cutlets with the paste and the seasoning for 30 minutes.
3. Pre-heat the pan, add a little cooking oil to fry the chicken cutlets until golden brown and served warm.

Tuesday, 20 September 2005

Taiwan Style Pork Cutlet

This "台式炸猪排饭" is one of the famous local "台湾小吃之一". It's very easy to make and it had quite a strong "Ginger" and "Wu Xiang" spice taste. But over it do taste special and nice with white rice, egg and stir-fry cabbages.

Ingredients: (serves 2)
2 Pieces of Pork Cutlets(with bone type)
3-4 Tablespoons Sweet Potatoes Flour
1 Tablespoon Grated Garlic
½ Tablespoons Grated Ginge
r½ Tablespoon Dark Soy Sauce
2 Tablespoons Hua Diao Jiu
1 Teaspoon Sugar
½ Tablespoon 5 Spices Powder

1. Wash and dry the pork cutlet with kitchen towel then use the back of the knife/or a meat mallet to flatten the pork.
2. Place it a flat dish add in all the seasonings and let it marinate for about 30 minutes.
3. Drip off excess marinate and coat the pork cutlet evenly with the sweet potatoes flour and deep-fry for about 5 minutes or until golden brown.
4. Set aside and drained the oil on kitchen towel and continue frying the cutlet.

Notes: The time require to fry the pork cutlet will depend on the thickness itself

Friday, 9 September 2005

Tandoori Chicken & Raisin Rice

This famed chicken "BARBECUE" from Northern India is traditionally prepared in a "Tandoor", an underground jar-shaped clay oven that believed to have originated in Persia. The oven can be heated to very high temperatures, which sears the chicken and seals in the juices. Equally delicious results can be obtained in a conventional oven or on a covered grill. The yogurt marinade keeps the chicken from drying out. It's very easy to prepare but it's rather difficult to find "Tandoori spices" in Singapore. I just managed to get hold of one from Cold Storage @ Novena.

It's taste quite similar to our Nasi Brayni but it's unique because of the Yoghurt and Lemon Mixture. If you are interested in this dish, maybe you can look for "SHARWOOD's- Tandoori Spice Mix" from Cold Storage Spices Department.

Ingredients: (serves 2)
1/2 Chicken, cut into halve
1 1/2 - 2 Tablespoons Tandoori Spice Mix
3 Tablespoons Plain Yoghurt
2 Tablespoons Olive Oil
1 Tablespoons Lemon Juice

1. Coat the chicken with the above mixture and leave it for at least 3 hours or overnight in the fridge.
2. Grill, roast or barbecue until fully cooked.
3. Served warm with raisin rice and Cucumber Chutney

Cucumber Chutney
1 Medium Cucumber, removed the seeds and chopped into small cubes
1 Totmatoe, removed the seeds and chopped into small cubes
1/2 Red Onion, finely chopped
4 Tablespoons Plain Yoghurt

1. Mixed all the above ingredients together and refridge until later used.

Notes: You can used chicken fillets or chicken wings to replace.

Thursday, 8 September 2005

Red Wine & Kahula Snowskin Mooncakes

Get this new ideas from one of the Mum's in the M4M website. Since I had some Red Wine in-stock I might as well give it a try. The Skin colour come from the nature colour of the Red Wine itself and it really smells great....

Can't imagine you can used Red Wine to make mooncake instead of drinking...... Don't worry you won't get drunk by it... because it's only a small amount.....

Saturday, 3 September 2005

Homemade Pizza

Create the perfect base for your Homemade Pizza with this easy step-by-step recipe...... Even though you might not have an oven at home, but you still can used an oven toaster for this.... For homemade pizza... You can add as many kinds of topping as you prefer... Especially...MORE CHEESE........

Pizza Dough
Ingredients: (serves 2)

1 Cup/250ml Luke Warm Water
7g Dried Yeast
1 Teaspoon Of Salt
1 Teaspoon Of Sugar
350g Plain Flour/Bread Flour
1 Tablespoon Olive Oil

1. Place the yeast and sugar in a measuring jug and mix with 50ml of water.
2. Leave the yeast mixture in a warm place for 15 minutes or until frothy.
3. Mix the flour with the salt and make a well in the center.
4. Add the oil, the yeast mixture and the remaining water.
5. Using a wooden spoon, mix to form a dough. Turn the dough out on a floured surface and knead for 4-5 minutes or until smooth.
6. Return the dough to the bowl, cover with an oiled sheet of cling film and leave to rise for 30 minutes or until double in size.
7. Knead the dough for 2 minutes, stretch the dough with your hand, then place it on an oiled baking tray, pushing out the edges until even and to the shape required.
8. Spread the topping evenly over the pizza base.
9. Top with Mozzarella cheese and bake in a preheated oven at 200 degree for 20-25 minutes and serve hot

Pizza Supreme
Ingredients: (serves 2)
1 x Quantity Pizza Dough
1 1/2 Tablespoons tomatoes Paste
100g Thinly Sliced Bacon/Ham
1/2 Red Capsicum, Diced
1/2 Green Capsicum, Diced
4 Button Mushrooms, Sliced
1/4 Can Pineapple Pieces, Drained
1 Cup Grated Mozzarella Cheese

1. Preheat oven to 220 degree, place rolled pizza dough onto a lightly greased baking tray.
2. Spread tomato paste over base.
3. Top the pizza base with ham, capsicum, mushroom, pineapple pieces and mozzarella.
4. Bake for 15 minutes or until base is golden and crisp. Served immediately.

Notes: You can add different fillings to create different pizza. Eg: Satay chicken, Seafood, Vegetarian or etc.

Friday, 2 September 2005

Snowskin Mooncake

Managed to do these Snowskin Mooncakes today. It's pretty easy compared to those traditional bake mooncake where you need to prepare the dough for the skin and bake them.

For Snowskin type, just need to buy those pre-mixed packet or cooked glutinous rice flour with shortening then you can make your own homemade mooncake. If you are interested maybe you can give it try....very easy.....

Ingredients: (Make 16 small)
4 Salted Egg Yolks , cut into quarter each
250g Pre-mixed Snowskin Flour(From Pooh Chun Huat)
50g Shortening
100-110ml Ice Cold Water
Food Colouring
250g - 300g White Lotus Paste(From Pooh Chun Huat)
50-100g Melon Seeds

1. Rinse the Egg Yolks with water and lightly coat them with cooking oil and plate it on a oiled plate and steam for 10 minutes then set aside to cool.
2. Add the Snowskin flour into a mixing bowl then slowly stir in the cold water to form a dough.
3. Next add in the shortening and desire colouring and knead for about 5 minutes.
4. Rest the dough aside for about 20 - 30 minutes before wrapping the fillings.
5. Take about 1 - 1 1/2 Tablespoons of White Lotus Paste, wrap with 1/4 of salted egg yolk then roll it into a ball shape and divide dough into small portion.
6. Flatten dough to wrap up the fillings and seal up dough to enclose filling completely then press into mould.

Note: You can used wood mould if you want a distinctive pattern or else you can just get a normal plastic mould.


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