Monday, 31 October 2005

Deep Fried Grouper With Bread

All the while, I only try Prawn Toast before. But after looking at one of the recipe book, I realise that actually you can use FISH to replace PRAWN as well. So I bought 1 piece of Grouper Fillet From NTUC and cut it into 6 equal pieces and come out with this Deep-Fried Grouper With Bread.

Ingredients: (makes 6 pieces)
1 Piece Of Grouper Fillet, around 150-200g
3 Slices Of White Thick Bread, cut into 6 pieces
1 Egg
Spring Onion For Deco

1/2 Tablespoon Cooking Wine
1 Teaspoon Soy Sauce
1 Teaspoon Cornflour
Dash Of Pepper

1. Rinse fish well and cut into 6 equal pieces around 5cm x 3cm long.
2. Remove crust from bread and cut into the same size of the fish.
3. Beat egg and combine egg with fish and seasoning well.
4. Stick a piece of fish meat onto a piece of bread and coat with some cornflour.
5. Deep-fry in hot oil until bread is golden and crispy and the fish is soft and tender.
6. Decorate with Spring Onion and serve with mayonnaise on the side as a dip.

This is another dish for tonight and is called the Chicken in Black Fermented Bean Sauce. All the while I am not a fan for these Fermented Bean Dish, but this one was different. It had a very good combination of bell-pepper and chicken for the taste, should give it a try.

2 Chicken Leg Portions
8 Shallots, skin removed
4 Cloves Garlic, skin removed
1 Tablespoon Black Fermented Bean, rinse well
1/2 Green & Red Bell-pepper, Cubes
1 Teaspoon Mince Garlic
3 Slices Ginger
1/2 Cup Water

1 1/2 Tablespoons Oyster Sauce
2 Tablespoons Rice Wine
1/2 Tablespoon Sugar
1/2 Tablespoon Soy Sauce
1/2 Tablespoon Cornflour
Dash Of Sesame Oil

1. Cut chicken legs into pieces and marinate with 1 Tablespoon Soy Sauce, 1 Tablespoon rice Wine and 1 Teaspoon cornflour for about 30 minutes.
2. Heat oil in wok and pan-fry chicken, garlic cloves and shallots until almost done. remove and drained
3. Heat 2 Tablespoons oil in wok, stir-fry ginger, bell-pepper, black bean and minced garlic until fragrant.
4. Pour in water and seasoning, add chicken mixture and cook until liquid dry up and chicken is cooked thru.

Saturday, 29 October 2005

Oreo Cookies & Cream Cheesecake

Wow! KRAFT Philadelphia Cookies & Cream Cheesecake is an all time favour for everyone no matter you are children or adult and this will become a must have at every celebration. It is very easy to make and it does not require any baking, all you need is to mix and pour then refrigerate until set. In the recipe i use two recipes as reference and come up with another version of my own.

Ingredients: (make a 5” size cake)
150g OREO Cream Sandwich cookies, finely crushed
60g Butter, melted
250g Block PHILADELPHIA Cream Cheese, cube
2 Tablespoons Caster Sugar
120ml Thickened Cream
1½ Teaspoon Gelatine Power
30ml Warm Water
50g TOBLERONE White Chocolate, melted
50g Cadbury White Chocolate, melted
1 Lemon
5 Pieces OREO Chocolate Sandwich Cookies

1. Cut cream cheese into cubes and leave it in a mixing bowl to soften while preparing the cookies.
2. Place OREO cookies in a zip-lock bag and crush it finely with a rolling pin.
3. Pour it in a big bowl and slowly add in the melted butter and stir until it’s well-combined, you might not need all the butter.
4. Wrap a cake ring with aluminum foil to secure the base or you can use a spring form tin.
5. Press the cookies mixture into it and refrigerate in the freeze while you are preparing the cream cheese mixture.
5. Dissolved Gelatine Power in warm water and set aside for later use.
6. Place chocolate in microwave safe bowl and set on medium for 1 minutes then stir thru. Then medium for another 30sec until all the chocolate are melted and smooth.
7. Beat the cream cheese with sugar until smooth then pour in the cream, lemon rind and ½ of the lemon juice and beat till well mixed.
8. Next add in the gelatine and melted chocolate and beat for another minute.
9. Chop the OREO chocolate cookies and stir through the cream cheese mixture and pour over the base.
10. Cover and refrigerate for another 2 hours or overnight.
11. Cut into slices or squares to serve with some strawberries.

The purpose of adding lemon rinds and juice is to enhance the taste of the cheese so that it won’t taste too creamy or sweet.
If you want an Dark Chocolate Cheesecake then you can reply the White chocolate to Dark Chocolate instead.

To eat your cheesecake with strawberries will enable you to have more slices because the sweet and sour taste of strawberries will make your cheesecake taste less fattening.Posted by Picasa

Wednesday, 26 October 2005

Kakiage Don

This is another very easy to prepared Japanese Rice Meal with Deep-Fry Prawn and Vegetables. It takes less than 30 minutes to prepare and get everything ready to serve. All you need is Prawn which you can wash, de-vein and prepared before hand. Some mixed vegetables and flour paste for deep-frying.

Ingredients: (serves 2)
150g Prawns, shelled and de-veined
1 Teaspoon Wine
1/2 Cup Of Corn
10 Small Stalks Asparagus, Cut into half about 5 cm long
1 Egg Yolk
2 Bowls Of Warm Rice

Flour Mixture For Deep-Frying:
1/3 Cup Plain Flour
1/3 Cup Ice-Cold Water
2 Tablespoons Cornflour

1. Shelled, wash and pat dry the prawns and sprinkle with 1 teaspoon of wine then set aside for use.
2. Separate the egg yolk and white.
3. Mix the prawn, corn, asparagus and egg until well combined.
4. Next add in 1 tablespoon of flour and stir till well mixed then add in the rest of the flour and cornflour.
5. At the meantime, quickly pour in the ice-water and mix till well combined like a sticky paste.
6. Heat up the pan with oil and place 1/2 of the prawn mixture into a big soup scoop then deep-fry it on one size for 3 minutes then turn over and fry for another 3 minutes on the other side.
7. Repeat the rest of the prawn mixture, dish up the rice and top with the prawn parcel and some seaweeds and sesame seeds.

Notes: The oil should not be too hot or else the prawn parcel will get burnt on the outer-layer not fully cooked inside.Posted by Picasa

Tuesday, 25 October 2005

Roast Herbal Chicken

Rosemary has an unique refreshing flavour. It is always used in Western meat dishes especially roast lamb, to remove the goaty taste and greasiness. Together with bay leaves and rose flowers, rosemary makes fragrant tea that helps digestion and improves memory. For this dish, the chicken wings are crispy on the outside and tender on the inside after roasted in an oven. The rosemary and garlic butter also give a grazzling smell to the chicken wings.

Ingredients: (serves 2)
6 Chicken Wings, wash and pat dry
50g Herbed Garlic Butter
1 Stalk Rosemary, chopped

1 Tablespoon Chopped Garlic
1/2 Tablespoon Light Soy Sauce
1/2 Teaspoon Dark Soy Sauce
Some Black Pepper
1/2 Tablespoon Olive Oil

1. Rinse and drain chicken wings then marinate for at least 30 minutes.
2. Spread herbed garlic butter on chicken wings and sprinkle chopped rosemary on top.
3. Baked in a pre-heated oven at 200 degree for about 20 minutes or until golden brown and serve. Posted by Picasa

Friday, 21 October 2005

Baked Seabass Fillet With Hazelnuts

I had always wanted to try out those real Italian Cuisine from the Italian Restaurant. But from what I know that price was pretty high compare to normal Asian cuisine due to their ingredients. Recently, I had borrow a few Italian Cookbooks from the regional library and this dish was the most simplest one that I can find which used a few command ingredients that was easy to get hold of. So tonight I decided to give it a try..... I took about 30 minutes to prepared the whole meal because I had already pre-cooked the rice earlier.

Ingredients: (serves 2)
2 Pieces Of Seabass fillet, about 360g
1/2 Teaspoon Salt
Pepper To Taste
70g Soft Butter
70g Bread Crumbs
50g Chopped Hazelnuts

1. Season the fish fillets with salt and rub butter on top of it.
2. Next dust with bead crumbs and hazelnuts.
3. Preheat oven to 220 degree and bake the fillets for 8-10 minutes or until golden brown.
4. Serve fillet with rice and salad.

Side Dish
10 Stalks Small Asparagus, cut into 5-6cm long
4 Strips of Bacon
Plain or Cream Rice

1. Blanch the asparagus in hot water for 1-2 minutes then rinse with cold water.
2. Slightly pan-fry the bacon for 1 minutes then wrap the asparagus with it. Posted by Picasa

Wednesday, 19 October 2005

Omelette Donburi

Japanese Food is usually the most time comsuing to prepare. From the rice to the salad and main course you do need a lot of preparations and ingredients. Today since my best friend and mum are coming over for dinner, I would like to give them a surprised by making this most simple Jap dish that I can find in my recipe book.......It's call the Omettle Donburi and Mini Potatoes Salad.

Ingredients: (serves 2)
2 Bowls Of Warm Rice
1/4 Onion, finely chopped
100g Pork Mince
4 Button Mushrooms, thinly sliced
1 Tablespoon Olive Oil
1 Tablespoon Soy Sauce
2 Tablespoon Rice Wine
Parsley and Totmato Sauce
3 Eggs
Salt & Pepper To Taste
1 1/2 tablespoons MIlk
1/2 Tablespoon Oil

1. Season the mince pork with soy sauce, pepper, cooking wine and some cornflour about about 15 minutes.
2. Preheat the frying pan on medium heat, add in olive oil and stir-fry the onion until soft.
3. Stir in the mince pork and slowly press down to separate any lump.
4. When the pork is almost cooked, add in the mushroom and rice wine and stir till well combined and cooked through.
5. Prepare rice into two bowl about 3/4 full then top it with the pork mixture and set aside.
6. Rinse the pan, lightly beaten the eggs and add in soy sauce, pepper, milk and beat till combined.
7. Preheat the pan with some oil, pour in half of the egg mixture from the centre out and use chopstick to give a quick stir until almost heat through and firm.
8. Push the egg to form a circle shape about the size of the rice bowl and dish up the egg when it's cook then repeat the rest of the egg mixture.
9. Place egg on top of the pork mixture and top with some parsley and tomato sauce.

Mini Potatoes Salad
2 Potatoes, 250g
1/4 Cabbages, finely shredded
1 Japanese Cucumber, cut diagonal about 1cm thick
1 Medium tomato, thinly slice
3 Tablespoons Japanese Mayonnaise Sauce
Salt & Pepper To Taste

1. Wash and cut the potatoes into quarters, then put in a steamer and steam for about 15-20minutes until tender.
2. Wash and shredded cabbages and soak it in water for about 5-10 minutes the drained and pat dry excess water.
3. When potatoes cool to room temperature, scoop up the flesh and mash it up with mayonnaise sauce, pepper and salt.
4. Arrange the cabbage on the side of the bowl with tomatoes, cucumbers and mash potatoes.
5. You can top with extra mayonnaise sauce on the vegetables.

1. You can prepared the potatoes salad ahead before the rice.
2. I used the yellow and purple potatoes for my salad.Posted by Picasa

Monday, 17 October 2005

Chicken & Pumpkin Baked Rice

Always wanted to try on this Baked Rice dish which is something similar to Swensens's Chicken Baked Rice. So after looking up for a few recipes, I finally decided to used this Chicken & Pumpkin Baked Rice. It's a one dish meal which had a lot of good and healthy ingredients like: chicken, pumpkins, button mushroom, carrot, celery and eggs......

Ingredients: (serves 4)
1 Cup Long Grain Rice
2 Cup Water
3 Eggs
1 Chicken Breast Fillet, cut into strips
1/4 Pumpkin, about 150g cut into cubes
5 Button Mushrooms, thinly sliced
1/2 Cup Broccoli Florets
1/2 Onion, thinly sliced
White Sauce:
2 Tablespoons Butters
2 Tablespoons Flour
1 Cup Milk
Seasoning To Taste
3/4 Cup Grated Cheese

1. Wash and rinse the uncooked rice then cook rice with water accordingly until rice is tender. Set aside to cool for 5 minutes.
2. Lightly beat 1 of the eggs, add to rice and mix well.
3. Spoon rice mixture into a 23cm pie plate, press the rice against the sides and base of the pie dish to form a shell.
4. Preheat a pan with some oilve oil and cooked some onion until soften the add in the chicken strips and give a quick stir for 1-2 minutes until it's almost cooked through then dish up and arrange on the rice.
5. Next heat up the pan again and stir-fry the pumpkin with abit of olive oil for about 3 minutes then add in the broccoli and mushrooms.
6. Stir-fry the vegetables for a about 2 minutes then scatter it over the chicken.
7. Heat up the pan with medium heat then add in butter and stir until melt, stir in the flour and blend in the milk, stirring constantly until smooth.
8. Whisk in the remaining eggs and seasonings.
9. Pour sauce over the chicken and vegetables then top with the grated cheese.
10. Place in the preheat oven at 180 degree and baked for about 15-20 minutes or until golden brown.

Notes: You can add in any meat like beef or fish. Or even change to your favourite vegetables if you don't like broccoli and pumpkin...... Posted by Picasa

Thursday, 13 October 2005

Fish Paste Delight.....

Today, our 3 dishes are all based on Fish Paste. I bought $2 of fish paste from the market this morning because I wanted to test out 2 new dishes. The 1st one is call the "Fish Paste Sushi Roll" which requires: Fish Paste, Seaweeds Sheet and omelet. The preparation is much easier than the 2nd dish while it just need to prepare a omelet then place it on top of the seaweed then spread the fish paste and steam it until cooked.

The 2nd one is called "Pan-Fried Fish & Snakebean Wrap" which required: Fried Beancurb Skin, Fish Paste, Longbean and Carrot. This dish need a few steps where you need to steam the prepared wrap for about 5-7 minutes then pan-fried it until golden brown then drizzle with some oyster sauce. Posted by Picasa

Wednesday, 12 October 2005

Stir Fry Cereal Prawns

This was my favourite and a must order dish when having seafood. I never know that is so easy to prepare and yet is cost a lot while having it in the restaurant. In this dish, I love the crispy cereal a lot because it really taste fantastic.

And is not that difficult to prepare as well. You just need to buy those "Instant Cereal Prawn Mix" which contain the Cereal mixture and follow the instructions given and waula... ... you'll have your Homemade Cereal Prawn.

Ingredients: (serves 2)
15 Medium Prawn, removed the middle part shells.
10 Curry Leaves, roughly shredded
2 Small Chillies, roughly chopped
2 Egg Yolks, lighten beaten
2 Tablespoons Pouring Cream/Evaporated Milk
1 Packet Instant Cereal Prawn Mix
1 Tablespoon Butter

1. Wash and divined the prawns accordingly and set aside for later used.
2. Coat the prawns lightly with some cornflour before deep-fry to give it a crisp texture.
3. Preheat a pan and add in the butter, stir occasionally until butter melted then add in the curry leaves and stir-fry for 1-2 minutes then add in the chillies then follow by the egg and cream mixture.
4. Give the egg mixture a quick stir until scramble egg texture then pour in the cereal mix and prawn and stir-fry for another 2-3 minutes until cereal became crispy.

Notes: There are a few type of Instant Cereal Prawn Mix where some required egg yolk and some do not. Posted by Picasa

Monday, 10 October 2005

Stir-Fry Chicken With Aloe & Bell Pepper

Aloe vera contains naturally occurring antioxidants in the form of vitamins B complex, C and E, plus beta-carotene which is converted by the body into vitamin A.

Dietary nutrients in Aloe vera also include potassium, calcium, magnesium, zinc, manganese, chromium and sodium and all are essential for maintaining a healthy metabolism.

Bell pepper is rich in Vitamins A and C so do not overcooked it to maintain its crispy texture. It helps whiten your skin while achieving a pinkish tint, a natural sheen and resilience.

Ingredients: (serves 4)
1 Chicken Breast Fillet, cut into strips
1 piece of Fresh Aloe Flesh
1 Yellow and Red Bell Pepper
2 Stalks Celery, cut into strips
1/2 Carrot, cut into strips
10 Button Mushroom
2 Cloves Garlic
1/2 Tablespoon Light Soy Sauce
1/2 Tablespoon Cornflour
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Cooking Wine
Seasoning Sauce:
1 1/2 Tablespoons abalone Sauce
30ml Water
1/2 Tablespoon Cornflour+ Water

1. Rinse the chicken, slice and add marinade and set aside in the fridge for at least 30 minutes.
2. Cut the Bell pepper, Celery and Carrot into thin strips then set aside.
3. Wash and pat dry the Aloe stalk then remove the gelatinous membrance inside the aloe leave and cut it into 1/2cm thick strips.
4. Heat 2 tablespoons olive oil in a pan, add garlic and stir fry until fragrant.
5. Add in the chicken and stir fry until 80% done, add bell pepper, celery, carrot and mushrooms.
6. Stir for 1-2 minutes, add in the seasoning then the aloe flesh and mix well.
7. Finished with the thickening glaze and bring to boil and serve. Posted by Picasa

Saturday, 8 October 2005

Turkey Wrap & Salmon Delight

These few weeks I had already run out of dinner ideas. Although I had a lot of recipe books at home but sometime I am just too LAZY or TIRED to whip up a meal. So yesterday night, I decided to turn Breakfast idea into Dinner. So our Friday night dinner was Turkey Wrap and Smoke Salmon with Scramble Eggs........

Ingredients For Salmon Delight: (serves 2)
4 Medium Eggs, lightly beaten
1/2 cup Thickened Cream
2 Tablespoons Chopped Chives
2 Tablespoons Chopped Parsley
Salt & Pepper
40g Butter
4 Slices Crusty Bread or Baguette
50g Sliced Smoked Salmon

1. Place eggs, cream, chives, parsley, salt and pepper into a bowl. Beat lightly with a fork until almost smooth.
2. Melt butter in a frying pan.
3. Pour egg mixtures into frying pan.
4. Over a medium-high heat, gently stir eggs until almost set.
5. Remove from heat, toast bread until golden, top with scrambled eggs and curls of smoked salmon. Posted by Picasa

Tuesday, 4 October 2005

Thai Lemon Grass Chicken

This dish is known for its Extraordinary Fragrance and its slight blends of spices and herbs, Lemon grass is one of the unique flavours that characterise the taste of Thailand.
With the combination of Lemon grass and chicken together, the special dish is perfumed with citrus scents and a touch of sweetness. It's very easy to prepare and it's pefect for a BBQ dish as well..........

Ingredients: (Make 8-10 skewers)
4 Stalks Of Lemon Grass, cut into about 12cm long and halves
1 Chicken Breast, abt 250g–300g
1 Medium Egg White
½ Carrot, finely chopped
2 Small chillies, deseeded and finely chopped
1 Tablespoon Spring Onion, freshly chopped
1 Tablespoon Coriander, freshly chopped
½ Tablespoon Light Soy Sauce or Thai Fish Sauce
½ Teaspoon Pepper

1. If using the long lemon grass stems, cut in half across the middle to make for short stems for a total of 8. If the stem is very thick you can again cut it length-side halve.
2. Coarsely chop the chicken the put it into the food processor for about 2 minutes then add in the egg white and continue to make a smooth paste.
3. Add carrot, chillies, spring onion, coriander, soy sauce and pepper to process for about another 2 minutes or until the mixture is well combined.
3. Place the mixture in refrigerator to chill about 15 minutes or longer.
4. When chilled, wet your hand with water then scoop about 1½ tablespoons of the mixture and shape it around the lemon grass stem.(The stem will then be the skewer for the chicken mixture)
5. Preheat a pan or broiler to med hot, brush skewer with some oil and grill approximately 4-6 minutes and turn them occasionally until golden brown and cooked thru.
6. Or you can grill the skewer on a BBQ griller.

Notes: You can dust the skewer with some cornflour before grill so that it will have a nice golden colour and crisp skin.Posted by Picasa


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