Mango Kaffir Lime Sorbet

This is the Kaffir Lime Leave that most Thai Food used. If you remember well, I had used this leave for one of poultry dish called "Kaffir Lime Leave Chicken" which infused a very special fragrant to the dish. You can get it from most supermarket or those Malay vegetable stalls in the local wet market.

This time, instead of using this leave for cooking, we are actually using it's fragrant to make a sugar syrup for the sobert. You may wonder... Err... is it nice? I can tell you, it is..... and indeed it's a very fragrant and refreshing dessert.....

The process of making a sorbet is rather easy but time consuming.. Because you need to break the ice from time to time in order for it to be smooth. Sobert is a frozen dessert made from iced fruit puree and other ingredients. The term "sherbet" is derived from the Turkish word for "sorbet". Sorbet is a form of gelato that contains no milk, unlike ice cream. Sorbets may contain alcohol (which lowers the freezing temperature, resulting in a softer sorbet). Sorbets are traditionally served between the starter course and main course in order to cleanse the palate before the main course.

These Mango Kaffir Lime Sorbet tastes fantastic when you sever it with some extra freshly cubes mango, laychee and drizzle over some Kaffir Lime Syrup......... And again... thanks Tracy for introducing me this wonderful and easy to make dessert.

Ingredients:
100g Caster Sugar
1 .5 Cup Water
6 - 8 Single Kaffir Lime Leaves
2 Mangoes, skinned and cut into slices

Methods:
1. Wash the kaffir lime leaves and tear into small pieces and put everything together in a pot with the sugar and 1.5 cups of water.
2. Bring to boil and stir till all the sugar dissolves then cool and chill overnight in the fridge before use. (Discard the leaves before chill)
3. Reserved 1/2 Cup of the chilled syrup and mix the rest with the mango slices and blend in a food processor until well mixed.
4. Pour the mango puree into a shallow tub or baking tin.
5. Leave it in the freezer for a couple of hours until ice begins to form around the edges.
6. Remove from freezer and use a folk or handheld mixer, whisk thoroughly to break up the ice-crystals.
7. Do this two to three times more at hourly intervals, then transfer the mixture to an air-tight container and allow to freeze solid.
8. Just before serving, scoop the mango sobert to a cup and top with extra diced mango, some fresh lychee and drizzle with some extra kaffir lime syrup.

Chicken & Fresh Coconut Soup

This is my 1st time using Fresh Coconut to stew soup. So far, I had only used coconut milk and shredded coconut for making curry, dessert and keuh. Until recently I saw a few cookbooks have different recipes on Coconut Soup so I mix and match and come up with this version of my own.

Coconut(椰子肉): It is good for good for strengthens the Lungs and nourishes the Qi. So it's actually a great soup for the whole family. Saw from the News a few days ago that actually eating more coconut or using coconut oil in cooking are good for health. When you cooking this soup, you can actually smells the coconut fragrant all around the kitchen. And as you drink the soup slightly warm, you can also taste the sweetness and fragrant of the coconut in between your teethes.


Fox Nuts(茨实): It supplement the internal organs, strengthen Qi, nourish and strengthen the body. They also benefit the kidneys, promote the replenishment of Jin, tonify the Spleen and stop diarrhoea. They are effective in healing indigestion, diarrhoea, poor bladder control and leucorrhoea.

Ingredients:
4 Slices Of Bei Qi北耆
1 Tablespoons Of Gou Qi Zi, 枸杞子
8 Red Dates红枣, remove seeds
1 Small Portion Of Fresh Huai Shan, cut into sections
1/2 Fresh Coconut(椰子肉), cut into slices
3 Chicken Drumstick/Half Chicken
50g Fox Nuts(茨实)
1.5 Litres Water

Methods:
1. Wash and trim the fat of the chicken, scald in boiling water and rinse with cold water, drain.
2. Wash Bei Qi, Gou Qi Zi, huai shan red dates, fox nuts and coconut flesh and set aside.
3. Bring the water to the boil and put all ingredients in.
4. Bring to boil again for about 10 minutes, turn to low heat and simmer for 3 hours at Low heat in a slow cooker.
5. Season with salt and serve.

Notes: You can get fresh coconut at those Indian stall that selling grated fresh coconut. Ask them to remove the dark skin then cut into pieces.

Steam Durian Tapioca Kueh

Another Durian Recipe coming out from Cuisine Paradise Kitchen's........ This Steam Durian Tapioca Kueh is made together by me and my mum for my relatives who loves this. It's pretty straight forward steps and ingredients and all you need is grated, mixed and steam then you will have your nicely fragrant durian kueh coated with fresh grated coconut........

This is for a chance, because we always had those colourful triangle steam tapioca kueh coated with shredded coconut. So maybe you will like to try out this which had a mixture of tapioca and durian instead.

Filling Ingredients:
600g Grated Tapioca
30g Wheat Starch
100g Durian Flesh
150ml Coconut Milk
140g Sugar
1/2 Teaspoon Salt

Coconut Coating:
200g - 250g Fresh Grated Coconut
1/4 - 1/2 Teaspoon Salt

Methods:
1. Grease an 7" Square baking tin and line with banana leaves.
2. Combine all Filling ingredients and mix well.
3. Pour mixture into baking tin, place in a steamer and steam on medium heat for 45 minutes or until done. Remove and set aside to cool.
4. Mix grated coconut with salt and steam over high heat for 5 minutes.
5. Cut durian tapioca cake into small slices and coat with steamed grated coconut or you can pan-fry the cut slices with some oil.

Rainbow Wasabe Prawn Salad

Saw a version of this similar Wasabe Prawn Salad at one of the TV program. The salad ingredients are rather simple and you can use whatever you have in your fridge. While the main ingredients are Prawns and Wasabe.

People are confused by the message that Prawns contain high levels of Cholesterol. Cholesterol is only found in foods of animal origin and liver, egg yolk and shellfish are the major sources of dietary cholesterol. Prawns have only 99kcal per 100g while other proteins such as Beef Mince contain 209kcal and 13.5g of fat and grilled sausages contain 294kcal and over 22g of fat. Prawns are even lower in calories and fat than chicken. As well as being high in protein, prawns contain magnesium, which plays a role in bone development and nerve and muscle function; Zinc, which is good for growing bodies, and selenium, an important antioxidant.


So for today's salad, we also added in alot of vibrant fruits and vegetables to enhance the appearance as well as to boost up the Appetite.

Ingredients:
300g Of Medium Size Prawns
6 Cherry Tomatoes, cut into halve
6 Seedless Grapes, cut into halve
1 Japanese Cucumber, peel & cut into cubes
1/2 Carrot, shredded
1 Mango, cut into cubes
1 - 1 1/2 Teaspoons Of Roasted Black Sesame Seeds

Methods:
1. Shell, butterfly and devein the prawn, rinse and wash it with some salt water then pat dry.
2. Marinate the prawns with some salt, sugar and cornflour and set aside in the fridge for at least 30 minutes or more.
3. Coat the prawn with some potato starch and deep-fry in hot oil for a few second to 1 minutes until golden brown, drained and set aside.
4. At the meantime, prepare the fruits and vegetables on a serving plate.
5. Coat the prawns, evenly with the wasabe sauce and place it in the middle of the serving plate with the fruits and vegetables surround it.
6. Drizzle the remaining sauce all over the salad, then sprinkle the black sesame seeds and serve.

Wasabe Sauce:
4 - 5 Tablespoons Of Japanese Mayonnaise
1.5 Teaspoons Of Wasabe

Methods:
1. Whisk the above together ingredients together until combined and set aside.

Creamy Pumpkin Dessert

Managed to gather all the ingredients for this making this dessert that is strongly recommend by one of my blogger's friend Tracy. She used to cook this dessert at least 2 - 3 times a month. She get to know this dessert from one of the blogsite at http://www.dimsumdolly.com under JinGua Hu at 12 August 2005.

Based on the description from the website and some guideline of how much ingredients to add from Tracy. I came out of my own version of Creamy Pumpkin Dessert. But I think, next time I should chopped the ingredients even more finely because base on the actually Jin Gua Hu dessert, the ingredients seems to be tiny little bits and pieces. So I guess it all depend on individual, if you like to have a more crunchy texture then what I had is just nice for you......

Ingredients:
1/4 Wedges Of Pumpkin, about 300g
Set aside 100g Of Pumpkin, finely chopped
5 Water Chestnuts, finely chopped
1 Medium Orange Sweet Potato, finely chopped
1 Medium Japanese White Potato, finely chopped
1/2 Cup Uncook Sago
1/2 Cup Cream Corn/Sweet Corn
Few Pieces Of Pandan Leaves

Methods:
1. First, boil half a big pot of water and add in the un-cooked sago, boil and stir occasional over medium heat until sago is almost clear. (about 10 mins, then rinse and soak in cold water for later used)
2. While waiting for the sago to cook, peel and cut 200g pumpkin into cubes.
3. Bring 1.5 litres of water to boil, add in the pumpkin cubes and cook until tender then remove.
4. Add in the finely chopped, pumpkin, sweet potato, water chestnut, drained sago and pandan leaves in the water and simmer over medium low heat.
5. Puree the hot pumpkin with 1 cup of water(from cooking the pumpkin) until smooth then pour into the pot together with the rest of the ingredients.
6. When it boils, add in the sago and stir occasionally to prevent sago from sticking to each other and the bottom of the pot.
7. Simmer until the all the ingredients had cooked through then add in the corn and some rock sugar to taste.
8. Adjust water to consistency (thickness) of the soup that you desire whether too thick or watery.

If you put the cool pumpkin dessert in the fridge, it will became slightly harden like jelly. So in order to make it more creamy, you can add a few tablespoons of Fresh Milk to dilute it to the consistency that you prefer. To us, we prefer to eat it cold with some fresh milk as it's more creamy and fragrant.

Baked Durian Cake

Durian is a fruit: a big, green thorny fruit. In fact, it is considered "King of the Fruit" throughout the region. Durian is a fruit which is well liked in Southeast Asian countries, but westerners usually do not want to try it because it has a pungent smell that is difficult to describe.


This is my 2nd attempt using durian as one of the main ingredients for making cake. The previous one that I had made is the Green Bean With Durian Dessert which is a favourite dessert like my most of my relatives and friends. Today what we are baking is the Malay Style Bake Durian Cake.


Ingredients:
150g Butter
150g(2/3 Cup) Caster Sugar
3 Medium Eggs
150g - 200g Of Fresh Durian Flesh, about 5-6 med seeds
1 Tablespoon Fresh Milk
150g(1 1/4 Cup) Self-Raising Flour, sifted

Methods:
1. Line the base of an 7" Round or Square cake tin with greaseproof paper and brush the sides lightly with softened butter.
2. Alternatively, you can used those ready-to-bake Paper/Aluminum rectangular cake tin.
3. Scrap the flesh of the durian into a bowl and set aside for later use.
4. Preheat the oven to 170 degree.
5. Cream the butter and sugar together until light and fluffy(beating with an electric mixer, or by hand with a wooden spoon).
6. Add in 1 egg at a time, beating well in between additions.
7. Beat in durian then use a rubber spatula dn fold in half the sifted flour, being careful not to over-stir or beat the mixture.
8. Fold in the milk and then the remaining flour.
9. Pour the batter out into the prepared tin, hollowing it out slightly in middle to prevent it rising to a dome in the centre.
10. Bake cake in the preheated oven for 40 - 45 minutes or until well risen and golden brown in colour.
11. To test if the cake is done, insert an skewer in the centre of the cake and it should come out clean, without sticky batter adhering to it.
12. When cooked, remove cake from the oven, allow it to sit in the tin for 10 minutes before turning out to cool on a wire tray.

Notes: For this durian cake, you can used those durian that is quite ripe.

Trying Of Dinner Catering

Heard a lot of good comments about this International Catering Pte Ltd service, so I decided to give myself a short break from cooking dinner. I cater for a Trial Period of 10 Days meal which the delivery man will sent the dinner on every Mon-Fri Evening except Public Holiday.


These are some of the foods that we had for the past three days of trial.... The food to me is consider as average, you can't except too much on this kind of homecook catering food. It's a Hala Menu and you won't find any pork in everyday dishes.

As you can see, the stir-fry vegetables and toufu are simply cooked with sauce, not much as putting in things like, prawns, meat or any other side ingredients like garlic or ginger. So after my trail of 10 days, I don't think I will continue for this. Maybe I am those person who know how to cook so these simple dish without any presentable decoration doesn't attract me much. But overal, the food is still nice and can consider to be a light and healthy dish..... For those who are interested to try, you can either called Hotline: 6289 8369 or check out at their website at http://www.intl.com.sg/

Dang Gui, Huai Shan, Black Chicken Soup

Soups can actually be regarded as the source of health for any family. Due to the hot weather and hectic working schedule of most Singaporeans, it's good to have a bowl of nutritious soup at least 3 - 4 times a week. A bowl of good homemade soup will actually helps to replenish the lost of fluid, clear the body heat, uplifts the spirit and benefits Qi and etc.

Today's Soup for the dinner is "Dang Gui, Huai Shan With Black Chicken Soup"(当归淮山黑鸡汤). It moistening vtial essence, replenishing vitality and tuning up the functions of the body. As I had mention before:


Dang Gui 当归: It tastes sweet hot and of warm nature. It benefits and balances the blood, regulates menses, treats pain and soothes the intestines. But don't consume in large amount or too often as it's might be heaty for certain body type.

Huai Shan淮山: It tastes sweet and of neutral nature. It nourishes the lungs and kidneys, strengthens the spleens, stops diarrhea, uplifts the spirit and benefits Qi. Usually I used those Fresh Huai Shan instead of the dried type.

Black Chicken黑鸡: Being rich in protein, helps to supplement pneuma and enrich blood. Cooking it only after scalding ensures that the soup does not became murky.

Ingredients:
1 Medium Size Of Fresh Huai Shan, 淮山
1 Tablespoon Guo Qi Zi, 枸杞子
1 Black Chicken(黑鸡), at 600g
2 Slices Ginger
4 - 5 Slices of Dang Gui(当归)
1.2 Litres Of Water
1 Tablespoon Rice Wine(米酒), optional

Methods:
1. If using fresh huai shan, rinse and wash away the sand and dirt from the stem. Peel off the skin, wash and cut into thick 2" long Section.
2. Wash, trim and remove the skin and fats on the chicken the scald the black chicken in boiling water for a few minutes then rinse with water.
3. Place all the ingredients into the stewing pot, add rice wine and boiling water.
4. Place in a steamer or a pot to boil over high heat for 20 minutes, then switch to medium heat to boil for 2 hours.
5. Or you can put everything in a slow-cooker, cook on HIGH heat for 1 hours then switch to Low Heat for another 2 hours.
6. Season with some salt to your preference before serving.

Notes: If you can't find Fresh Huai Shan, replace it with 40g of Dried Huai Shan slices.

Chicken, Huai Shan & Cordyceps Soup

Sometime ago I went to this Chinese Restaurant in Marina called "店小二" and they had this "鳄鱼冬虫草药膳" which cost around S$10 for a small pot that serves 2. I remember one of the main ingredients which was claimed to be Dong Chong Xia Cao(冬虫夏草) is this Dried Cordyceps that I fond in one of the Chinese Medical Hall near my area. Although it looks different from the actual Dong Chong Xia Cao(冬虫夏草) that we used to know. But according to the shop assistant, this is the Stem part of the herbs which can be used with other ingredients to boil soup. It is so much cheaper then the original herbs which I bought for my dear son, the actual Dong Chong Xia Cao(冬虫夏草) cost about $20 for 3 pieces while a packet of this Dried Cordyceps cost only $2 and can be used for about 2 - 3 times. I also saw this herbs used widely in most of the vegetarian cookbooks. So next time when you go to the Chinese Medical Hall, maybe you can look around for this herbs which taste good for boiling chicken soup.


Although this cheap type of Dried Cordyceps can't compare much to those actual Dong Chong Xia Cao(冬虫夏草), but they do sever some of the purpose like the actual type. Cordyceps has many medicinal uses: it replenishes energy, alleviates cough, expels phlegm, relieves lower back pain and aching joints. It is truly a healthy supplement for all ages. No wonder it has always been highly valued by herbalists.

Huai Shan, Shanyao or Chinese Burdock, a totally different root known as Dioscoreae. When dried, it takes on a white chalky appearance, and is most often used in Chinese Herbal tonic soups.



Ingredients:
1 Chinese Burdock Root(Huai Shan, 淮山)
1 Tablespoon Wolfberries(枸杞子)
6 Red Dates (红枣)
2 Chicken Drumsticks/2 Chicken Breast
1 Small Carrot
1 Small Handful Of Dried Cordyceps Stems,干冬虫草(about 10-15 pieces)

Methods:
1. Peel the Chinese Burdock root and cut into thick section.
2. Peel and slice carrots into small section.
3. Blanch the chicken quickly in hot water to remove surface fat, rinse and set a side.
4. Rinse the Woldberries, Red Date and Cordyceps with water and set aside.
5. Place all the ingredients in a pot with about 1.5 litres of water and bring to boil.
6. Simmer on medium heat for about 15 minutes then transfer to a slow-cooker and simmer on High Heat 1 hour and switch to Low Heat for another 2-3 hours.
7. Ladle soup into a big bowl and serve hot with some salt if u prefer.

Notes: You will find that peeling the Huai Shan is a slippery business but once the skin is off, the root secretes a healing enzyme and it is this which makes this root so good for health.

Mango & Strawberries Charlotte

If you love Tiramisu, and you can't let the whole family especially the kids to have it because of the coffee, liquor or raw eggs contents. Then I am sure this yoghurt fruity Charlotte will be the right choice for you, it is very easy to make and most important it contain fresh fruit puree and yoghurt. I come across this recipe from one of my blogger's friend Tracy, she had inspired me to make this because of her Strawberries Favour Charlotte.


So instead of making only the Strawberry favour, I also come out with the Mango favour Charlotte. What you need is some Lady/Sponge Finger, any kind of fresh fruits that you prefer and a tub of good creamy Greek's Yoghurt. Em... for those who loves Durian, maybe you can try making some Durian Charlotte.... I am sure it will taste great too......

So instead of putting the charlotte in the usual mould, I used those two divider container to make two different favour in one tub. This will made a great gifts or party dessert if you make it in small container.

When you make this charlotte, it's great that you can find those fresh, juicy and sweet fruits so that you won't need to add too much sugar to make it sweet. Because as you know, there won't be much taste in the plain yoghurt so all the taste and sweetness will come from the fruits itself.

Ingredients For Sugar Syrup:
250ml Water
150g Caster Sugar
Peels Of 1 Fresh Lemon

Methods:
1. Put all the ingredients in a small pot and bring to boil and stir until the sugar dissolved.
2. Set aside to cool and leave it for later used in coating the lady fingers.

Ingredients For Strawberries Cream Fillings:
About 20 Lady Finger
2.5 Teaspoons Of Gelatine
40ml Warm Water
150g Fresh Strawberries
35g Caster Sugar/40g Icing Sugar
250ml Fromage Blanc/Creamy Greek Yogurt

Methods:
1. Dissolve the gelatine powder in 40ml of warm water in a small saucer over some hot water stir until it's completely melted and clear in colour.
2. Blend the strawberries and sugar then mix in the melted gelatine.
3. Pour the fruit puree in a big mixing bowl and add the fromage blanc/yoghurt and mix well.
4. Soak 2 - 3 of the lady fingers at a time in the lemon sugar syrup and arrange them on the bottom of the dish or container.(you may need to trim the lady fingers to fix the size of the container)
5. Spread a layer of the strawberries yoghurt cream ontop of the prepared lady finger. Then soak another layer of lady fingers in the syrup and arrange on top of the cream.
6. Repeat the process so that you have 3 layers of lady finger and the final layer is the strawberries cream on top.
7. Cover and leave in the fridge overnight to firm before serve with some extra fresh fruits or whipped cream.

Notes: If you want to make Mango Favour just replace the strawberries with 1 Mango Flesh and follow the above instructions as the strawberries cream filling. When soak or coating the lady finger with the sugar syrup, remember not to soak for too long, just roughly roll it in the syrup. Or else the lady finger will absorb too much water and became soggy.

Note: I used this FARMERS UNION GREEK STYLE Yoghurt which can be found is most NTUC or Cold Storage Supermarket.

Moroccan Apricot Chicken

This is an easy chicken dish that won't ruffle your feather, it's plump fruit and rich nectar make it a family favourite. Dried Apricot Pieces are rich source of beta carotene (which the body converts into vitamin A for healthy skin, cell development, immune function and vision); good source of iron and fibre; excellent source of potassium (helps reduce blood pressure).


The cuisine of Morocco is rated among the best in the world, and rightly so. There are few places where food is more carefully and artistically prepared, more delightfully served, and more enjoyed than in this country. So this Moroccan Apricot Chicken is of a mixture of sweet, sour and hot taste you had to give it a try before you can understand that kind of middle east cooking.

Ingredients: (serves 4)
1/2 Cup Cornflour
8 Pieces Skinless Chicken Cutlets, trimmed
2 Tablespoons Olive Oil
1 Large Brown Onion, peeled, cut into thin wedges
2 Garlic Cloves, crushed
1 Tablespoon Moroccan Seasoning
400ml Can Apricot Nectar
1/2 Cup Dried Apricots
1/3 Cup Flat-leaf Parsley Leaves, chopped
1/4 Cup Roasted Cashew Nut(optional)

Methods:
1. Place flour, salt and pepper in a plastic bag and mixed well. Lightly coat chicken pieces in seasoned flour, shaking off excess.
2. Heat 1 tablespoon oil in a deep, large heavy-based frying pan over medium heat.
3. Cook chicken, in batches for 2 to 3 minutes each side or until golden brown. Transfer to a plate, repeat with remaining chicken and oil, cover and set aside.
4. Add onion and garlic to frying pan, cook and stir occasionally for 3-4 minutes or until tender.
5. Sprinkle Moroccan seasoning over onion and stir until well combined.
6. Stir in apricot nectar, bring to the boil and reduce heat to low. Return the chicken to frying pan.
7. Add apricot and cover and cook for 20 minutes in low heat. Stir on and off to prevent the sauce from drying out. If the sauce dry up too fast before the chicken is done, add 50ml more of water.
8. Cook until chicken is cooked through and sauce has thickened.
9. Next sprinkle some chopped parsley and roasted cashew nut on top before sever.

Notes: If you don't have Apricot Nectar and Moroccan Seasoning, please refer to the recipe below.

Apricot Nectar
Ingredients:
1 Can Of Apricot In syrup(about 825g)

Methods:
1. Blend the apricot with some of it's syrup in a blend until smooth to produce about 450ml of apricot puree.

Moroccan Seasoning Mix
Ingredients:(make 8 tablespoons)
5 Teaspoons Nutmeg
5 Teaspoons Ground Cumin
5 Teaspoons Ground Coriander
2 1/2 Teaspoons Ground All Spice
2 1/2 Teaspoons Ground Ginger
1 1/4 Teaspoons Cayenne Pepper
1 1/4 Teaspoons Ground Cinnamon

Methods:
1. Place all the spices in a food processor and blend well.
2. You can store the blended spice in an air-tigh container in the fridge.

Notes: You can used either Drumsticks, Chicken Thigh on Bone or Marylands for this recipe.

Mix Fruits & Vegetables Salad

Craving for Fruit Salad recently, so try to source for as many fruits as possible to make this Mix Fruits and Vegetables Salad. It's really a refreshing and colourful appetizing dish before meal......

In order to make it a more filling dish, I add in some Japanese Purple Potato and Potato together with some Mayo and Aloe Vera Yoghurt. You can add in whatever fruits or vegetables that you had in your kitchen pantry instead of what I am using.


Ingredients:
1 Orange, remove outer skin
1 Apple, remove outer skin, cut into cubes
1 Banana, remove skin, cut into cubes
2 Japanese Purple Sweet Potato
2 Potato
Some Strawberries, Grapes & Cherry Tomatoes
1 - 2 Cups Of Aloe Vera Yoghurt
3 Tablespoons Of Mayonnaise Sauce

Methods:
1. Wash and remove the skin of the potato and sweet potato then steam over medium heat until tender.
2. In the meantime, wash and cut the rest of the fruits into cubes then put in a big mixing bowl.
3. Cool the cooked sweet potato and potato then cut into cubes and add into the rest of the fruit.
4. Pour in the Aloe Vera Yoghurt and Mayonnaise Suace then mix well with the fruits until well combined and chilled in the fridge until serve.

Notes: You can used any type of favour yoghurt that you prefer.

Traditional English Breakfast

Went to Delifrance for breakfast a few days ago. I order one of their Traditional English Breakfast which cost about $6.50 for Scrambled Eggs or Sunny Side Up + 2 Slices Turkey Ham + 1 Tomato Provencal & Duchess Potato + 1/4 Baguettet and served with coffee/tea.


Since I had almost all the ingredients in my fridge, I decided to try making this for breakfast today. So these are the ingredients for my English Breakfast.....

Ingredients:(serves 2)
4 Pieces Of Breakfast Ham/Turkey Ham
2 Eggs
50ml Fresh Milk
2 Tablespoons Cream
4 Slices White Bread
2 Tomatoes
1 Slices Of Sandwich Cheese

Methods:
1. Heat up a non-stick pan with some olive oil then pan-fry the ham on both side for a few second and dish up.
2. Beat the eggs with fresh milk and cream together with some salt and pepper until well combined.
3. Heat up the pan with some butter and pour in the egg mixture, keep stirring until you get the scrambled egg texture to your preference.
4. Cut of the top off from the 2 tomatoes and top with half slice of cheese each. Sprinkle with some Italian herbs and bake for about 10 minutes.
5. Toast the bread and spread with some butter or jam and place on the plate with the rest of the ingredients and serve with coffee or tea for a hearty breakfast.

White Fungus & Wooden Ear Soup

This is a very soothing and nutritious soup which required very little ingredients such as either Lean Pork or Chicken Drumsticks together with some White Fungus, Wooden Ear and Red Dates. Due to the long hours of boiling, the texture of the soup will be sort of sticky rather than those normal clear soup. The texture is fragrant and refreshing due adding a few slices of ginger.


Wooden Ear(黑木耳): This contain much protein, carotene, vitamins A & B. It also improves blood circulation, benefits the spleen, moisturizes the lungs.

White Fungus(雪耳): It tastes slightly sweet and of neutral nature. It benefits the spleen, strengthens the stomach and expel Dryness. It calms the spirit, treats insomnia and is good for the body type that resists beneficial food.

Red Date(红枣): It is a blood tonic which can be widely used with other ingredients to nourish the body.

This soup helps to prevent blood vessel blockage, reduce cholesterol level, reduce blood pressure, avoids stroke and arteriosclerosis. Other then that it also helps reduce spot appearance, cleanse and moisturize the skin.

Ingredients:
2 Chicken Drumstick, removed skin
2 Pieces Of Wooden Ear(黑木耳), about 40g
1 Pieces Of White Fungus(雪耳), about 10g
10 – 12 Red Dates(红枣)
1 Tablespoon Ji Zi(枸杞子)
3 Slices Ginger(老姜)

Methods:
1. Soak white fungus and wooden ear in water until soft.
2. Remove the stems, rinse well and tear into small pieces and scald then set aside.
3. Rinse and scald the chicken.
4. Crush the red dates with flat side of knife, remove the seeds and rinse well.
5. Boil 1.5 – 2 Litres of water to boil, then add in all the ingredients and boil for 10 minutes.
6. Transfer to a slow cooker and simmer on low heat for about 3 – 4 hours.
7. Season with salt and serve.

Notes: You can either used Chicken or Lean Pork for this recipe.

Salted Fish Fried Rice

Just wanted to have something simple for dinner, so I decided to make this Salted Fish Fried Rice. It's very simple and only required Salted Fish and Rice as the Main Ingredients.


Ingredients:(serve 2)
1 Cup Uncooked Rice
1 Cup Of Bean Sprout
1/2 Cup Dired Whitebaits
50g Mackerel Salted Fish
1 Teaspoon Minced Garlic

Methods:
1. Wash and cook the rice accordingly then let it cool to room temperature and set aside in the fridge.(you can cook the rice previous night or early in the morning then kept in the fridge)
2. Wash and drain the bean sprout and dired whitebaites.
3. Heat the non-stick pan with 1/2 tablespoon of oil and pan-fry the whitebaits until golden brown and crisp then season with some salt and sugar, then remove and set aside.
4. Add in another 1 tablespoon of oil then pan-fry the salted fished until crisp and fragrant then add in the minced garlic and bean sprout.
5. Give a quick stir through then add in the cold rice and stir over medium heat until the rice is in separate grains.
6. Add in some cooking wine and fish sauce(light soya sauce) for seasoning then sever warm with fried whitebaits and egg.