Showing posts with label CP Frozen Food. Show all posts
Showing posts with label CP Frozen Food. Show all posts

Thursday, 14 February 2013

[With Recipes] Lunar New Year Lunch Gathering With Relatives

This year mum and I decided to do a combined New Year lunch gathering to invite our relatives over for a festive lunch. We hope to take this opportunity to get touch and mingle with everyone since we seldom get a chance to eat together as a big group during normal days of the year.

{Chinese New Year Gathering} Our Big Family! Photo Credit to Alvin @ http://mralvinlyt.tumblr.com/
As this was my first time cooking for 30 pax, I was pretty excited about the whole gathering and I also spent quite some time drafting the menu to cater for festive feel plus majority preference.  And thanks God, everything went on smooth with surplus of food and everyone has a wonderful family bonding time together too.

Gift For Our Neighbour
Beside the family gathering, every year we also prepared something as a token of appreciation for our neighbours. Being staying around my area for more than 10 years and we have two families of wonderful neighbours whom we always joke and chit chat whenever we see each other. And every year during Lunar New Year, Malay Hari Raya, Deepavali and Christmas season, we would exchange gifts and food together to soak in the festive atmosphere as well as appreciate each others culture and friendships.



FAMILY LUNCH GATHERING DURING
DAY 2 OF CHINESE LUNAR NEW YEAR


Above is my draft lunch menu which we also added a few last minute dishes in order to feed a group of 30 persons. And below are some foodporn of the dishes that we had during the lunch gathering.......


APPETIZER


{Appetizer} Spicy Top Shell
Since I don't really fancy top shell, I have limited ideas on how to create a dish using this. But mum on the other hand loves to use this as side dish (Chinese Salad) together with some onion, cucumber and spicy sauce. And to enhance the taste, mum also added in some small chilli (diced) and crashed roasted peanut which makes it taste similar to Thai-style salad.


(Preparation: 10 minutes)

Ingredients:
3 Cans of Top Shell
2 Japanese Cucumber, skin removed
6 Calamansi (酸柑), halved and juice
6 Shallot, thinly sliced
1 Small Chilli, chopped
2 Tablespoons of Thai Sweet Chilli Sauce, optional
Some Roasted Peanuts (optional), roughly chopped

Method:-
1. Rinse and drain the top shell, thinly sliced and set aside.

2. Cut the cucumber into halve, lengthwise then sliced 0.5cm thick diagonally.

3. In a mixing bowl, mix together top shell, cucumber, shallot, chilli, calamansi juice, chilli sauce and some freshly ground black pepper together.

4. Season the taste with more calamansi juice/chilli sauce, top it with some crashed peanuts before serving.


{Appetizer} Yogurt With Mixed Fruit Salad
For kids and those who don't like the Spicy Top Shell, I have prepared some Yogurt With Mixed Fruit Salad as alternative choice. This is a quick appetizer which you could easily whipped it up at home using assorted fruits of your choice like:- dragon fruit, apple, pear, avocado, orange, strawberry and etc. Mix the cut fruits with either flavoured yogurt or Greek yogurt for a thick and creamy texture. 


MAIN DISH


{Main} Mini Buddha Jumps Over The Wall
Buddha Jumps Over The Wall (佛跳牆) is made from numerous delicacies with more than 10 ingredients such as bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, mushrooms and etc. These ingredients are then simmered over low heat for many hours with just the right amount of heat to achieve the irresistible taste of this traditional dish.

But on our end, instead of making this soup dish from scratch we shorten the cooking process by using ready bought "Buddha Jumps Over The Wall" soup broth. On top of it, we add in extra ingredients like abalone, sea cucumber, fish maw, scallops, chicken broth and etc to create our quick and easy Mini Buddha Jumps Over The Wall (迷你佛跳牆).

{Main} Longevity Noodles With Superior Broth
You might find this "noodle dish" familiar because I have shared the recipe in my previous post on the Chinese Cooking Demo by Chef Eric Low.  

For our version instead of using the traditional Longevity Noodles, we replaced it with Ee Fu Noodles and also add in Chinese Cabbage (Napa Cabbage) for extra sweetness.

{Main} Braised Pork Belly With Mushroom
To pair with the steamed white rice, mum specially prepared this pot of Braised Pork Belly With Mushrooms which is well received and gone within minutes too.

{Main} Stir-fry Sweet Peas with Leek And Carrot
A very "green veggie" dish that mum and I come up with using Sweet Peas, Celery, Chinese Leek, Mushrooms, Carrot, Wolfberries, Lily Buds and Chinese Preserved Sausage for extra seasoning flavour. Before serving, I also scattered some roasted cashew nuts on top for extra crunch too.  

{Main} Baked Honey Chicken With Rosemary
Instead of deep-fried chicken wings, I bought 2 kg of mid-joints to make 2 different recipes to cater for two groups of guests. First we had this Baked Honey Chicken With Rosemary which was savory and yet with hint of sweetness from the caramelized honey. Recipe can be found here

{Main} Korean Spicy Chicken Wings
Next for my cousins and aunties who are fans of Korean food and drama. I specially made this Korean Spicy Chicken Wings for them. Although mine were not as spicy and fiery as compared to those from Nene Chicken, but majority of them love my combi of using Gochujang paste, sesame seeds, grated ginger and etc which you could find my recipe here at one of my Korean Cooking Project post.

{Main} Hakka Style Rice Wine Chicken
Traditional Hakka Style Rice Wine Chicken (黄酒鸡 ) (my recipe) made by my mother-in-law who is a typical Hakka lady whom is good in culinary skill. She has a lot good traditional recipe on Hakka delicacy such as Abacus Seeds (recipe),  Steamed Pork Belly with Mui Choy (recipe), Soon Kueh and etc which I still learning and try to make it simple to share the recipes in my website with those who are keen in trying those dishes.

{Main} Homemade Assorted Mini Pizza
Everyone loves pizza especially those with lot of cheese and pipping hot ones that are just out from the oven. In order to speed the preparation and serve it hot, we used ready bought Pita Bread (thick crust) and Wholemeal Wraps (thin crust) from supermarket to use as the pizza base.

It's so fun creating our own pizza using ready bought pizza base (put in the fan-force oven for about 3 minutes till slightly crisp before use), pizza sauce (I used tomato base spaghetti sauce) , sausage, pineapples, capsicums, shredded mozzarella cheese, prawns, tomato, mayo tuna and etc as the toppings.
 
{Main} Assorted Finger Food
Party cannot do without fingers food like nuggets, chicken gyoza, fish balls, sotong balls, hotdog, sausages and etc as these are the all time favourite for both kids and adults.


DESSERT


Assorted Drinks

{Dessert} Osmanthus And Chestnut Koi Jelly
I love dessert so for this New Year gathering, I made some Koi and Ingot Jelly using Konnyaku Jelly Powder plus Osmanthus Flower and Water Chestnut. You can read more on how to make this auspicious jelly at the recipe post here.

{Dessert} Longan And Cranberry Yogurt Cake
For cake I also made two different flavour to cater for the group of old and young. And since it was the 2nd day of Lunar New Year, I decided to bake my new inspiration which was the Longan And Cranberry Yougrt Cake. I really love this new flavour which is moist, fluffy and full of flavour from the dried longan, cranberry, cointreau and chia seeds. Give this a try if you love orange flavour cake with dried fruits in it.

Recipe is available at this link here.

{Dessert} Double Chocolate Yogurt Cake
Chocolate lover would love this because I use 70% dark chocolate plus chocolate chips and Valrhona Dutch Process Cocoa Powder to make this moist and rice chocolate cake. To enhance the texture of the cake, Greek yogurt and fresh orange juice were also added into it.


Ingredients: (makes 2 small loaf tins, 17cm x 8cm x 6cm)
175g Unsalted Butter, room temperature
200g Caster Sugar
3 Eggs, 60g each
200g Self Raising Flour
45g Valrhona Cocoa Powder
100g Mini Chocolate Chips
40ml Orange Juice
200g Greek Yogurt

Method:-
1. Please refer to here for steps on making.


{Dessert} Baked Cheesy Nian Gao With Prata
Apart from the cakes and jelly I also made this addicting snacks for the guests and they really enjoy it, especially for those kids who do not know how to appreciate "Nian Gao (年糕)" on it's own. With this fusion method of wrapping traditional nian gao with shredded cheese using ready bought prata skin I am sure it would make a great snack for your visiting guests.

If you could not find prata skin, replace it with either puff pastry or spring roll wrapper (deep-fry the end product instead of bake) . But remember do not over-filled the wrapper with Nian Gao or else the parcel would burst during baking or cooking.  Related recipe could be found at my recipe link here.

Lastly I would like to wish everyone a Prosperous and Happy Lunar New Year! 
祝大家新年快乐,万事如意,蛇年行大运! 发发发!!!


 photo singoff3_zpse17561a6.jpg

Saturday, 10 November 2012

Spicy Gyoza In Chilli Oil

When comes to vote your favourite CP Frozen Food product(s), I believe most of us would choose their "CP Shrimp Wonton" which is a delicious convenient food for most household. And just recently CP Food has launched a few new products such as Japanese Crispy Gyoza, Shrimp Wonton in Tom Yum Soup and Chicken Gyoza which mentioned in this post.

There are many ways that you could cook this Chicken Gyoza like steamed, pan-fry, deep-fried or even add it into your soup together with other ingredients.


SPICY GYOZA IN CHILLI OIL


For this recipe, I incorporate the Wontons In Spicy Sauce also known as "Hong You Chao Shou - 红油炒手" idea where I steamed the Chicken Gyoza and drizzled it with some chilli flavoured oil. Overall these Chicken Gyoza taste quiet decent for frozen food products and indeed they do come in handy when you just need to prepare some quite bite without storming up the kitchen.

(Serves: 2 | Preparation: 5 minutes | Cooking: 8 minutes)

Ingredients:
  • 10 CP Chicken Gyoza
  • 2 Tablespoons of Chilli Flavoured Oil
  • 80ml Hot Water
  • 1/2 Teaspoon Sugar
  • 1/2 Teaspoon of Vinegar, optional
  • Some Chopped Spring Onion


Method:-
1. Dissolve 1/2 teaspoon of sugar in 80ml of hot water before adding it into the chili oil together with vinegar and stir till combined. Set aside.

2. Arrange CP Chicken Gyoza on a steaming plate and steamed on medium heat for about 5 minutes.

3. Open the lid, drizzle prepared chilli oil on gyoza and continue to steam for another minute or two.

4. Removed from heat, top with some extra chopped spring onion and served with noodles or steamed rice.


You could served this quick dish either with steamed rice or noodle which I bet it would taste even better during cold raining weather where you just want to fix something quick and yet warming for meals without stepping out of the house.

These CP Chicken Gyoza do come in handy when you are looking for some quick meal ideas during weekday dinner or supper. And moreover it would be ready within 3 - 8 minutes depending on your cooking method such as pan-fry, steaming, boiling and etc.

For your information CP Chicken Gyoza is now available in two different sizes such as CP Chicken Gyoza (200g) in 7-Eleven outlets at S$3.90 whereas the CP Chicken Gyoza (400g) for S$5.90 will be available in all major supermarkets.

Monday, 10 September 2012

{6 New Recipes} Lunch Gathering At My Place

Recently I have invited a few foodie friends over for a lunch gathering and I was quiet nervous about what to include on that day's menu. To be frankly this is my very first time cooking so many dishes within 2.5 hours to serve 10 person. And the stress level is pretty "high" on my end as most of invited are "food bloggers" who tried many delicious food from all over the restaurants and cafes.

And although this is a casual lunch gathering, I still hope to receive honest feedback on my cooking in order to fine tune my skills not only to cook for my family but for friends who loves food as well. So during the lunch, everyone exchanged views and comments on the food and I am glad everyone enjoys the dishes. Below are a few new recipes of the dishes we had  on that day which you might be interested to try at home.

Menu For The Lunch Gathering!


BAKED ROSEMARY HONEY CHICKEN MID-JOINTS


Photo Credit: Celes from Celestial Delish
This is one of my favourite potluck dish which is very easy to prepare. What you need to do is to marinate it with rosemary, honey and etc before leaving it in the fridge overnight or at least an hour or two. Instead of baking it in the oven, you could also use it as one of the BBQ items too. Recipe can be found HERE.



BAKED SALMON WITH SWEETCORN, TOMATO AND CHEESE


In our household, our favourite way to prepare salmon is to bake it together with lots of shredded cheese, sweetcorn and Japanese Mayonnaise. We love the creamy taste of the mayonnaise and cheese covering the crunchy sweetcorn kernels and juicy salmon cubes. Occasionally I would also throw in some cherry tomato to enhance the flavour.


(Serves: 2-3  | Preparation: 10 minutes  | Cooking: 20 minutes)

Ingredients:
  • 1 Salmon Fillet (350g), cut into 1.5" cubes
  • Some Japanese Mayonnaise
  • 2 Tablespoons Fresh Corn Kernels
  • 4 - 5 Cherry Tomato, halves
  • 1/2 Cup of Shredded Mozzarella Cheese
  • Some Freshly Ground Black Pepper

Method:-
1. Arrange salmon cubes on a baking plate, top with generous amount of Japanese mayonnaise and sprinkler some freshly ground black pepper on it.

2. Evenly scatter sweetcorn kernel and tomato on the salmon cubes and top with shredded mozzarella cheese.

3. Bake prepared salmon in an oven toaster or preheat 200 degree Celsius oven for 15 - 20 minutes or till salmon is cooked to your preference.

Tip:
~ If cherry tomato is not available, you can replace it with a tomato and cut it into wedges.



FRIED CP GYOZA AND FISHBALLS


Photo Credit: Celes from Celestial Delish
CP Chicken Gyoza with Lime and Chilli Mayonnaise Sauce is one of my "new" recipes which I have collaborated with CP Frozen Food for their new Chicken Gyoza. Recipe will be available on their website or recipe cards soon.


OKARA OMELETTE


Using the left over Okara (soybean residues) filtered from my Homemade Organic Soybean Milk to prepare this simple and yet delicious "Okara Omelette" for the guest. Recipe can be found HERE.



RED WINE LEES CHICKEN


Red Wine Lee Chicken is one of the popular dishes taken during confinement. It is prepared using glutinous rice wine, red wine lee and Ginger. Ginger is use to enhance the fragrance of this dish as well it posses warm and healthy properties which can “expel winds” in the body. Whereas wine is helpful in warming and nourishing the body, which promotes blood circulation.

(Serves: 2 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
  • 1/2 Portion Chicken, chopped to smaller pieces
  • 250ml Glutinous Rice Wine (米酒)
  • 2 Tablespoon Red Glutinous Wine Lees (红槽)
  • 6 Slices Ginger, cut to thin strips
  • 2 Tablespoons Sesame Oil
  • 1/2 Teaspoon Dark Soy Sauce
  • 2 Small Cubes Rock Sugar (about 3 - 5g)
  • Some Coriander

Method:-
1. Heat up a wok or claypot with 2 tablespoons of sesame oil. Add ginger and fry them till fragrant and slightly brown.

2. Add marinated chicken pieces (lightly season it with 1 teaspoon each of cornflour, sesame oil and light soya for 3 - 5 minutes) and stir-fry until the chicken is cooked on the surface.

3. Add in red wine less, dark soy sauce and fry for a few seconds before pouring in the glutinous rice wine. Stir well. Cover with lid and let it simmer on low heat for about 8 minutes.

4. Next add rock sugar for sweetness as well as enhance a beautiful glazed finish. Simmer with lid closed for another 8 - 10 minutes or until the chicken is cooked.

5. Turn off heat, drizzle one tablespoons of Hua Diao Jiu (紹興花雕酒) and splash of sesame oil for extra fragrance and taste.

6. Garnish coriander and serve with steamed white rice.




STEAMED CHICKEN WITH RICE WINE


Steamed Chicken With Rice Wine is one of quick and easy dishes that I learnt from my friend, Tracy during one of my visit to her place. You could prepared everything ahead and put it in the fridge a few hours before steaming to let the rice wine and ginger taste infused into the chicken. We simply love this dish and especially the "wine" taste gravy which is the a "nutritious" chicken broth.

(Serves: 2 | Preparation: 10 minutes | Cooking: 30 - 45 minutes)

Ingredients:
  • 1/2 Portion Of Chicken (600g), cut into pieces
  • 5 Red Dates, sliced
  • 3 Slices of Dang Gui
  • 4 - 6 Small Shittake Mushroom, optional
  • 1 Tablespoon Wolfberries (枸杞)
  • 150ml Sweet Glutinous Rice Wine
Marinade:
1/2 Tablespoon of Fresh Ginger Juice
1/4 Teaspoon of Salt

Method:-
1. Trim, clean and pat dry chicken pieces, marinate it with ginger juice and salt for 5 minutes.

2. Place marinated chicken together with the rest of the ingredient in a steaming bowl or wrapped it up in aluminum foil with baking paper that resemble a parcel.

3. Steamed over medium heat using either stove or electrical steamer for about 30 - 45 minutes till meat is tender.

Tip:
~ If glutinous rice wine is not available, you can replace it 100ml of Cooking Wine - Hua Diao Jiu (紹興花雕酒).

~ You can use either fresh or dried shiitake mushroom according to your preference.



STEAMED DRUNKEN PRAWNS


There are a few methods to prepare "Drunken Prawns" where you could soaked the prawns in either cooking wine, rice wine or drinking liquor like XO to draw the flavour of the prawns. Here as I wanted to retain the sweetness and flavour of the prawns, I soaked it with glutinous rice wine and steamed till cooked before I drizzle some "Huiji Waist Tonic (汇集补腰精)" to further enhance the taste.

(Serves: 2-3  | Preparation: 15 minutes | Cooking: 7 - 10 minutes)

Ingredients:
  • 10 - 12 Fresh Large Prawns
  • 3 Slices of Ginger, shredded
  • 1 Stall of Spring Onion, cut into section
  • 1/2 Tablespoon of Wolfberries (枸杞)
  • 100ml of Sweet Glutinous Rice Wine
  • 1 Cup (20ml) Huiji Waist Tonic (汇集补腰精)

Method:-
1.Trim the feelers of prawns, rise and arrange on a deep steaming plate with some shredded ginger and spring onion below.

2.Top the balance shredded ginger, spring onion, wolfberries and rice wine over prawns and let it soaked for about 5 - 10 minutes.

3. Steam over medium high heat using either stove or electrical steamer for about 7 - 10 minutes.

4. When done, remove and drizzle Huiji Waist Tonic (汇集补腰精) over it and serve immediately.

Tip:
~ If glutinous rice wine is not available, you can replace it 50ml of Cooking Wine - Hua Diao Jiu (紹興花雕酒).



STEAMED EGG WITH SALTED FISH MEATBALLS


It has being long since I last made this dish because I can't really make good steamed egg custard which look "smooth" without big pocket holes (like those shown above). But this is indeed one of my favourite childhood dish that my dad used to cook for us. I love the salted fish fragrant and taste from the meatballs which contrast well with the egg custard.


(Serves: 2-3Preparation: 15 minutes | Cooking: 10 - 12 minutes)

Ingredients:
100g Minced Pork/Chicken Meat
20g (1/4 portion) Mackerel Salted Fish
2 Eggs (55g)
160ml Drinking Water

Seasoning:
1/4 Teaspoon Cornflour 1/2 Teaspoon Sesame Oil
1/2 Teaspoon Light Soy Sauce / Fish Sauce
1/4 Teaspoon Ground Pepper
1/4 Teaspoon Sugar

Method:-
1. Marinate minced meat with chopped salted fish and seasoning together for about 10 minutes or an hour more in the fridge for better flavour.

2. Divide the marinated minced meat into small portions to form meatballs.

3. Arrange them on steaming plate and set aside while preparing the egg mixture.

4. Whisk eggs for a few seconds, add in water and mix till well combined.

5. Strained egg mixture into the prepared meatballs plate, cover with aluminum foil and steam over medium low heat for about 10 - 12 minutes.

6. Garnish with some fried shallot and spring onion before serving.



STEAMED FISH FILLET WITH KIWIFRUITS


You might be wondering how is the taste of this dish and is it worth "experimenting" this recipe on your fish. To be more simplify, this "Steamed Fish Fillet With Kiwifruits" taste just like "Teochew" style steamed fish with either salted vegetables or preserved plum.

Surprisingly the kiwifruits taste slightly sweet and sour and it indeed flavour the fish and sauce of this dish. Very appetizing dish that worth trying.


(Serves: 2 | Preparation: 5 minutes | Cooking: 12 minutes)

Ingredients:
  • 300g of Fish Fillet
  • 1 Zespri Kiwifruit, cut into wedges
  • 1/2 Teaspoon Sesame Oil
  • 1/2 Teaspoon Cooking Wine
  • 4 Slices of Ginger, Shredded
  • 1 Stall of Spring Onion (optional), cut into sections
  • Some Wolfberries (枸杞)
  • Freshly Ground Pepper
  • Some Sliced Chilli, optional
Method:-
1. Clean and pat dry fish fillet, arrange it on steaming plate together with the rest of the ingredients.

2. Steam it over medium using stove or electrical steamer for about 12 minutes depending the thickness of the fish.

Tip:
~ You can use any type of fish fillet such as Threadfin, White Snapper, Grouper or even salmon to your preference.



STEAMED TOFU WITH MINCED MEAT


Tofu is an excellent ingredients to cook in term of it's cost and health benefits. It is economic and yet contains good source of high protein and calcium which is good for the family. Here I am using both minced pork and shrimp for this recipe but you could always replaced minced pork with minced chicken or omit shrimp depending on your preference. For a better texture and crunch, I added some chopped water chestnut and carrot to enhance it's flavour too.


(Serves: 2-3   | Preparation: 15 minutes | Cooking: 6 - 8 minutes)

Ingredients A:
  • 1 Tube Silken Egg/Plain Tofu
  • 50g Minced Meat
  • 2 - 3 Prawns (optional), finely chopped
  • Some Wolfberries (枸杞)
  • 1 Teaspoon Light Soy Sauce
  • Coriander Leaves, optional

Ingredient B:
  • 1 Teaspoon Light Soy Sauce
  • 1 Teaspoon Corn Flour
  • 1 Teaspoon Cooking Wine
  • 1/2 Teaspoon Sesame Oil
  • 1/4 Teaspoon Pepper
  • 2 Water Chestnut, finely chopped
  • 2 Slices Carrot, cut into strips and chopped
  • Some chopped Spring Onion

Method:-
1. Mix minced meat and prawn together with "ingredient B" till well combined and set aside for at least 5 minutes.

2. Cut tofu into circles and arrange on steaming plate, top each slices of tofu evenly with the marinaded meat mixture.

3. Place some wolfberry and coriander leave on the prepared tofu, drizzle 1 teaspoon of light soy sauce around the tofu.

4. Steamed for 6 - 8 minutes depend on the thickness of the meat mixture.

5. Garnish with some chopped spring onion, coriander leave or fried shallot and serve immediately.

Tip:
~ Egg tofu can always be replaced with square silken tofu that is suitable for steaming.

Photo Credit: Celes from Celestial Delish
Lastly, hope these quick and easy recipes above are useful to help you in your daily or weekend cooking ideas.

Photo Credit: Celes from Celestial Delish
Other than the above homecook dishes, Celes also bake a Chocolate Mocha Mousse Cake (recipe HERE) to celebrate Hazel's birthday.

Photo Credit: Celes from Celestial Delish
Whereas Hazel from 爱makan baked us some Pandan Cupcakes with yummy cream cheese spread.

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