tag:blogger.com,1999:blog-52912920439665621162024-03-19T05:32:19.734-07:00Recipes for Busy Lasshello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-5291292043966562116.post-15012216223876409702017-08-21T21:45:00.003-07:002017-08-21T21:45:50.074-07:00Matcha Agar-Agar (Jelly)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALL2rhc3NNo8vZznb6Ce2M9ZvG1ZiIFvLlDU7Nlkxp0rytKlvNYf9rKvRHI13QfqS9FDXtzsjffJHap7zgr72QYGoZhO48krMaSx61yDYeddlWXAsPu8igCrs5_pg-yLuCHHSsCo4TAA/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="416" data-original-width="740" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALL2rhc3NNo8vZznb6Ce2M9ZvG1ZiIFvLlDU7Nlkxp0rytKlvNYf9rKvRHI13QfqS9FDXtzsjffJHap7zgr72QYGoZhO48krMaSx61yDYeddlWXAsPu8igCrs5_pg-yLuCHHSsCo4TAA/s640/1.jpg" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Easy recipe for matcha lover, recipe from Asian Food Channel. </span><br />
<span style="font-family: inherit;"><br /></span>
<b><u><span style="font-family: inherit;">Ingredients</span></u></b><br />
<span style="font-family: inherit;">1 tbsp matcha powder (green tea powder)</span><br />
<span style="font-family: inherit;">2 tbsp hot water</span><br />
<span style="font-family: inherit;">400ml milk</span><br />
<span style="font-family: inherit;">300ml water</span><br />
<span style="font-family: inherit;">8g agar agar powder (gelatine)120g caster sugar</span><br />
<span style="font-family: inherit;">120g caster sugar</span><br />
<span style="font-family: inherit;"><br /></span>
<b><u><span style="font-family: inherit;">Method:</span></u></b><br />
<br />
<ol>
<li><span style="font-family: inherit;">Prepare matcha paste, mix with 2 tbsp hot water.</span></li>
<li><span style="font-family: inherit;">Boil the milk and water with agar agar powder for 2 minutes, after boil mix in caster sugar.</span></li>
<li><span style="font-family: inherit;">Then add in matcha paste.</span></li>
<li><span style="font-family: inherit;">Pour to mould</span></li>
<li><span style="font-family: inherit;">Chill at least 4 hours</span></li>
<li><span style="font-family: inherit;">Cut and serve chill</span></li>
<li><span style="font-family: inherit;">Serve with red bean paste</span></li>
</ol>
hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-83717311993358107272017-03-05T19:11:00.001-08:002017-03-05T19:11:14.933-08:00Homemade Wok Char Siew 叉燒<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkmg1h0roQEAn7WhwZYFzZsoj6kGY175xY-Q5u00WLQOw0pVGBRk0AhKr8sawZZZUI5v9j8VmcMY25Qg23I6SyYgy_7hchERCJyKgD1QAwNPms3PJdGdTlMpi2Q1GAZJ9FQD0XOEZsJY/s1600/char.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkmg1h0roQEAn7WhwZYFzZsoj6kGY175xY-Q5u00WLQOw0pVGBRk0AhKr8sawZZZUI5v9j8VmcMY25Qg23I6SyYgy_7hchERCJyKgD1QAwNPms3PJdGdTlMpi2Q1GAZJ9FQD0XOEZsJY/s640/char.jpg" width="426" /></a></div>
<b><u><br /></u></b>
<b><u><br /></u></b>
<b><u>Ingredients</u></b><br />
1kg (2.2lb) pork shoulder/ belly/ collar<br />
1 teaspoon salt<br />
1 teaspoon sesame oil<br />
1 teaspoon dark soy sauce<br />
1 teaspoon white pepper<br />
2 tablespoons honey<br />
2 tablespoons sugar / Maltose / Honey<br />
2 tablespoons oyster sauce, or Hoi sin sauce<br />
1 tablespoon Chinese (Shaoxing) wine, or rose wine<br />
2 cups (480ml) water<br />
<i>plus+ extra ingredients:</i><br />
1 tsp five-spice powder<br />
2 cloves garlic, minced<br />
<br />
<u><b>To finish</b></u><br />
2-3 tablespoons oil for searing<br />
2-3 tablespoons honey<br />
<br />
<br />
<b><u>Instructions</u></b><br />
<br />
<ol>
<li>Start with your preferred cut of meat. If you like your char siew to be more fatty, use the belly. If you prefer it to be leaner, use pork shoulder. I have also seen folks using pork collar - I think I shall give that a try the next time I make this. For today's char siew, I used pork shoulder.</li>
<li>To make the marinade, place all the ingredients in a bowl. Whisk to combine.</li>
<li>Pour the marinade over the pork.</li>
<li>Place this in an air tight container then into the fridge to marinate for at least 4 hours, but preferable over night.</li>
<li>When you are ready to cook, transfer the meat and all the marinade into the wok.</li>
<li>Cook, on medium heat for about 45 minutes to an hour, depending on how tender you like the meat to be. Turn the meat at (roughly) 10-minute intervals, and add more water if necessary.</li>
<li>Once the meat is near the tenderness that you like, continue cooking until the liquid has reduced. If there is too much liquid, you can remove some. Turn off the heat, and transfer the meat into a bowl.</li>
<li>Use a ladle to remove most of the liquid.</li>
<li>Place the liquid in a small heavy-bottom saucepan. Boil the liquid until a thick, syrupy char siew sauce remains. You can serve this with the char siew later.</li>
<li>Turn the heat to medium high. Add a little oil to the wok. Place the meat back into the wok.</li>
<li>Drizzle honey on the pork.</li>
<li>Flip the meat and sear it. You can adjust the amount of honey and how much char marks you want according to your preference.</li>
<li>Once both sides have been seared, the char siew is done.</li>
</ol>
<br />
<br />
Link <a href="http://thedomesticgoddesswannabe.com/2014/11/homemade-char-siew-%E5%8F%89%E7%87%92/" target="_blank">here</a> & <a href="http://www.malaysianchinesekitchen.com/char-siu-chinese-barbecue-pork/" target="_blank">here</a><br />
<br />hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-86271064885552435582017-02-27T22:42:00.001-08:002017-02-27T22:43:28.592-08:00Bossam (Boiled Pork Wraps)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvJBZQpwVijksJRcFsEemxAqsPr7ueCeGFgS2wc327lTvvvZNLOgvjVZcggPHUsTJDGMMSBJf6FhnQV_5SiHc9LV7sNc2v_ANwdgksgCAAkAxbj0ZXI6BhmtOOTq2TJviGfsDW0yQZl0/s1600/pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvJBZQpwVijksJRcFsEemxAqsPr7ueCeGFgS2wc327lTvvvZNLOgvjVZcggPHUsTJDGMMSBJf6FhnQV_5SiHc9LV7sNc2v_ANwdgksgCAAkAxbj0ZXI6BhmtOOTq2TJviGfsDW0yQZl0/s640/pork.jpg" width="640" /></a></div>
<br />
<b><u>Ingredients</u></b><br />
<b><u>For cabbage</u></b><br />
1 pound napa cabbage leaves, washed and drained<br />
¼ cup sugar<br />
¼ cup white vinegar<br />
1 tablespoon salt<br />
3/4 cup water<br />
<br />
<b>For the meat</b><br />
2 whole fresh pork belly about 3-inch wide cut (about 2.5 pounds)<br />
1/2 medium onion<br />
2 - 3 white parts of large scallions<br />
7 - 8 plump garlic cloves<br />
1 inch ginger piece, sliced<br />
1 teaspoon whole black peppers<br />
1-1/2 tablespoons doenjang (fermented soybean paste)<br />
1 teaspoon instant coffee (or a cup of brewed coffee)<br />
1 teaspoon salt<br />
2 bay leaves<br />
10 cups water<br />
<br />
<b><u>Instructions</u></b><br />
<ol>
<li>Bring the water and all the brine ingredients to a boil over medium high heat, and continue to boil for 5 minutes.</li>
<li>Add the pork belly and boil for 20 minutes, uncovered. Reduce the heat to medium low, and cook, covered, until the meat is very tender, 40 to 50 minutes. Turn the heat off, and cool the meat in the cooking liquid. This will keep the meat moist.</li>
<li>Thinly slice the meat and serve with the salted cabbage (or lettuce), saewujeot, and musaengchae.</li>
</ol>
<b><u>For cabbage</u></b><br />
<br />
<ol>
<li>Combine sugar, vinegar, salt, and water in a large bowl. Mix well until it turns into a clear pickle brine.</li>
<li>Add the cabbage and mix well by hand.</li>
<li>Let it sit for 15 minutes, then mix well and turn it over so the leaves pickle evenly. Repeat this every 10 to 15 minutes for 1 to 2 hours until the cabbage gets soft and withered.</li>
<li>Squeeze out the excess water and refrigerate until ready to serve.</li>
</ol>
<b><u>Notes</u></b><br />
Keep any leftover meat in the cooking liquid. Boil the meat in the liquid to reheat. This prevents the meat from drying out.<br />
<br />
Soure <a href="http://www.koreanbapsang.com/2013/11/bossam-boiled-pork-wraps.html" target="_blank">here</a>hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-50118394838447784812017-02-27T22:37:00.003-08:002017-02-27T22:37:38.311-08:00Baked Sweet Potato Chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZIrxYNLBk2zvuinD4X6Jbj5srV0vWWzacIR_EyMhXW57S0d3ZL7dDNjkPeduOe4vF0AyhAHzNis3GmMatSjphorJCHcDfYKohz9w7i6ijjmS0pQpPKv2EzLURkZ_vXI8MMmGyFp9kv8/s1600/sweet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZIrxYNLBk2zvuinD4X6Jbj5srV0vWWzacIR_EyMhXW57S0d3ZL7dDNjkPeduOe4vF0AyhAHzNis3GmMatSjphorJCHcDfYKohz9w7i6ijjmS0pQpPKv2EzLURkZ_vXI8MMmGyFp9kv8/s640/sweet.jpg" width="484" /></a></div>
<br />
Prep time: 10 mins<br />
Cook time: 30 mins<br />
Yield: 2 to 3 serves<br />
<br />
<b><u>Ingredients: </u></b><br />
360 gm gold sweet potato<br />
1 Tbsp raw sugar<br />
1/4 tsp ginger powder<br />
1/4 tsp ground paprika<br />
1/4 tsp sea salt<br />
1 Tbsp vegetable oil<br />
<br />
<b><u>Method: </u></b><br />
<br />
<ol>
<li>Place a baking tray on the middle rack of oven. Preheat the oven at 220C/428F.</li>
<li>Peel the sweet potato, or keep the skin if you like. Cut into strips, about 2 to 2½cm in thickness. Transfer into a large bowl. Add sugar, ginger powder, paprika, salt and oil. Mix well and coat the sweet potato evenly.</li>
<li>Remove the preheated tray from the oven. Quickly arrange the sweet potato onto it. Put it back into the oven and bake for about 30 minutes. After the first 15 minutes, take the tray out and turn the sweet potato to the other side. Continue to bake until cooked through and evenly brown.</li>
</ol>
<br />
<br />
<b><u>Notes:</u></b><br />
<br />
<ul>
<li>I didn’t rinse the sweet potato. If you’d like to rinse the sweet potato, make sure to wait until it dries completely before moving onto cooking. Otherwise, the sweet potato chips would become mushy.</li>
<li>Pre-heating the empty baking tray will help the surface of sweet potato chips turn brown and crispy.</li>
<li>The raw sugar will help add a caramelized flavour to the sweet potato after baking. You might skip it if you want.</li>
<li>Ground paprika is not hot after all, just help enrich the taste of the sweet potato.</li>
<li>The ginger powder goes so well with the sweet potato. You might adjust the amount to your liking.</li>
</ul>
<div>
Source <a href="http://en.christinesrecipes.com/2011/11/baked-sweet-potato-chips.html" target="_blank">here</a></div>
hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-77666298287283232892017-02-27T22:34:00.004-08:002017-02-27T22:34:54.753-08:00Mung Bean Filling (For Mooncakes)Prep time: 10 mins (plus soaking time)<br />
Cook time: 60 mins<br />
Yield: about 600 grams<br />
<br />
<b><u>Ingredients:</u></b><br />
200 gm peeled split mung beans<br />
100 gm caster sugar<br />
80 ml coconut milk<br />
70 ml vegetable oil<br />
1/8 tsp salt<br />
1½ Tbsp wheat starch<br />
<br />
<b><u>Method: </u></b><br />
<br />
<ol>
<li>Rinse mung beans. Soak over night or at least 4 hours.</li>
<li>Transfer the mung beans into a large shallow pan. Cover the mung beans with boiling water with 1cm depth. (Note: The beans will continue to absorb as much as water along the way of cooking.) Steam in a wok over medium high heat, about 25 to 30 minutes, or until it’s easily smashed with your finger tips.</li>
<li>Drain beans out and discard excess water. Use a large spoon to press through a fine sieve. You’ll get very smooth mung bean puree.</li>
<li>Transfer the puree into a non-stick frypan. Add sugar, coconut milk, oil and salt. Combine well. Cook over medium high heat until moisture is reduced by two-thirds. Sift in wheat flour in batches and stir to combine well between each addition. Reduce heat to low and simmer until thickened, stirring constantly, about 30 to 35 minutes. Transfer into a large bowl and let it cool down completely. Follow instructions of mooncake recipe to divide into portions, then shape into ball shapes. You can make mung bean filling one or two days ahead. Wrap it in plastic film and store in fridge.</li>
</ol>
<br />
<br />
<b><u>Notes:</u></b><br />
<br />
<ul>
<li>How can you tell if the mung beans are steamed enough? If it’s easily smashed with your finger tips, it’s softened enough.</li>
<li>The best mung bean filling is not too dry or not too wet. The texture should be like smooth dough, easily pulled away from pan (as shown in right bottom picture). Practice makes things perfect. You’ll get the hang of things after one or two trials.</li>
</ul>
<br />
<br />
Source <a href="http://en.christinesrecipes.com/2012/08/mung-bean-filling-for-mooncakes.html" target="_blank">here</a>hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-58322797558964399152017-02-27T22:32:00.003-08:002017-02-27T22:32:48.399-08:00Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1B0TKV8915qRD54j7D9FcSv-o1UE_Gwvfj3GUX9e9kkwxKAx7ekA3ZYhpwtFHA9Jw1OCuqjoH9E9O_hxDldvM_fi1WADzh79MZqSBDjaeaknrRBVQQH8YfEYcLmvhC0iRGgsB7I6ZgnA/s1600/pandan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1B0TKV8915qRD54j7D9FcSv-o1UE_Gwvfj3GUX9e9kkwxKAx7ekA3ZYhpwtFHA9Jw1OCuqjoH9E9O_hxDldvM_fi1WADzh79MZqSBDjaeaknrRBVQQH8YfEYcLmvhC0iRGgsB7I6ZgnA/s640/pandan.JPG" width="640" /></a></div>
<br />
Prep time: 15 mins<br />
Cook time: 60 mins<br />
Yield: 16 mini mooncakes (50 grams each. Sized diameter 4.5cm, depth 4.5cm)<br />
<br />
<b><u>Ingredients:</u></b><br />
55 gm glutinous rice flour<br />
45 gm rice flour<br />
25 gm wheat flour / wheat starch<br />
60 gm caster sugar<br />
190 ml milk<br />
30 ml condensed milk<br />
25 ml vegetable oil (such as sunflower oil or canola oil)<br />
40 ml pandan juice<br />
2 to 3 drops of pandan paste / pandan essence, optional<br />
320 gm mung bean filling (To make the filling, refer to this recipe.)<br />
2 Tbsp cooked glutinous rice flour, for coating<br />
<br />
<br />
<b><u>Method: </u></b><br />
<br />
<ol>
<li>In a large mixing bowl, combine glutinous rice flour, rice flour, wheat flour and sugar well.</li>
<li>Mix milk, condensed milk, pandan juice and oil together. Pour into the flour mixture and stir to combine. Drain through a fine sieve into a large and shallow pan.</li>
<li>Steam the batter in a wok over medium-high heat, for about 15 to 20 minutes. Try a bit of the dough. If it doesn’t have any raw flour taste, it’s cooked through. Remove from wok and let it cool down. Scrape the dough out onto a plastic board or a kitchen benchtop lined with plastic film. Lightly knead by hand until smooth. Cut dough into 16 portions, 30 grams of each.</li>
<li>Divide mung bean filling into 16 portions, 20 grams of each. Roll each into a round shape.</li>
<li>Wrap each filling ball with a dough portion. Roll with your palms and lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place into a mooncake mould. Press to print the pattern. Repeat this step until finish all the dough and fillings. Store the mooncakes into an air-tight container. Put kitchen paper on top to prevent any condensed water dropped on the mooncake surface. Refrigerate overnight. Enjoy.</li>
</ol>
<br />
<br />
<b><u>How to make pandan juice:</u></b><br />
<br />
<ol>
<li>Rinse 4 pieces of pandan leaves and wipe dry. Roughly cut into smaller sections. Use an electric food processor to process the leaves with 4 tablespoons of water until finely cut.</li>
<li>Transfer to a filter paper. Squeeze out the pandan juice. Then measure out the amount yielded by the recipe. The rest of the pandan juice can be stored in fridge with cover for up to a few days.</li>
</ol>
<br />
<br />
<b><u>Notes:</u></b><br />
<br />
<ol>
<li>How to prepare cooked glutinous rice flour: Simply cook the flour in a frypan without any oil over medium-low heat, stirring occasionally. When smoke releases and the flour turns light yellow, it’s cooked. Remove from the heat and let it cool down completely. Then you can use it to coat your mooncakes.</li>
<li>If you don’t have a mooncake mould, you can use a jelly mould or any other mould that comes in handy to you.</li>
<li>If pandan leaves are not available, you can replace it with milk. </li>
<li>Add more pandan paste if you like a deeper colour.</li>
<li>When the dough is still hot, it seems to be quite oily. Don't worry. It won't be greasy at all, when it cools down completely.</li>
<li>The snow skin mooncakes can be stored in freezer up to a few weeks. Before serving, just transfer the mooncakes to fridge for about 3 hours, until they become soften a bit.</li>
</ol>
<br />
<br />
Source <a href="http://en.christinesrecipes.com/2012/09/pandan-snow-skin-mooncakes.html" target="_blank">here</a><br />
<br />hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-84894455727654486132017-02-27T22:28:00.001-08:002017-02-27T22:28:14.534-08:00Beef Brisket in Clear Broth<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCowmSDlWBUKUAQWoejndghRICSgDWO5_rDlIL_Bsf1FUsSHkIr-QEwdul8xk0DmvfKYSliNS8diJjkvxfjLaw3Zspds7io_wTO3ElpuPrfIembWmbbCxC9X-N9NSEE6h0LzEinvrnro/s1600/soup.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCowmSDlWBUKUAQWoejndghRICSgDWO5_rDlIL_Bsf1FUsSHkIr-QEwdul8xk0DmvfKYSliNS8diJjkvxfjLaw3Zspds7io_wTO3ElpuPrfIembWmbbCxC9X-N9NSEE6h0LzEinvrnro/s640/soup.png" width="640" /></a></div>
<br />
Prep time: 15 mins<br />
Cook time: 135 mins<br />
Yield: 4 to 6 serves<br />
<br />
<b><u>Ingredients:</u></b><br />
820 gm beef brisket<br />
4 to 5 slices ginger<br />
4 to 5 cloves garlic, crushed<br />
1 Tbsp white rice wine<br />
3 cups salt-reduced chicken stock<br />
1 cup water<br />
1 star anise<br />
3 pieces bay leaves<br />
20 white peppercorns<br />
10 gm rock sugar, about thumb-sized<br />
500 gm radish, peeled and roughly chopped<br />
salt, to taste<br />
<b><u><br /></u></b>
<b><u>Method: </u></b><br />
<br />
<ol>
<li>Blanch the beef brisket in boiling water to remove the blood. Drain well. Cut into chunks. Trim away the fat if needed. Set aside.</li>
<li>Heat oil in a wok or large pot over high heat. Saute ginger and garlic until aromatic. Add the beef brisket. Sprinkle wine and stir to combine. Pour in stock and water. Add star anise, bay leaves, white peppercorns and rock sugar.</li>
<li>Cover and bring it to boil. Cook for about 30 minutes. Turn off the heat. Don’t remove the lid. Let the beef cook with the residue heat inside the pot for about 15 minutes. Repeat this step until the beef starts to turn soft.</li>
<li>Use another wok or frying pan. Heat oil and sauté the radish. Transfer and cook with the beef until the radish is softened and beef brisket is tender over medium-low heat. Replenish some boiling water if necessary. Season with salt. Serve hot.</li>
</ol>
<br />
<br />
<b><u>Notes:</u></b><br />
<br />
<ol>
<li>Beef brisket needs longer cooking time. To save energy, I turned off the stove and made use of the residue heat inside the wok/pot to cook the beef. (Remark: I often used this method to make the classic stewed Beef Brisket in Chu Hou sauce.)</li>
<li>By adding a bit of rock sugar, not only it makes the beef brisket taste pleasant, but also it helps the meat turn soft more quickly.</li>
<li>Chicken stock works perfectly as a clear soup base. You might use beef stock anyway.</li>
</ol>
<div>
Source <a href="http://en.christinesrecipes.com/2015/03/beef-brisket-in-clear-broth.html" target="_blank">here</a></div>
hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-60126297662402224102017-02-26T22:54:00.000-08:002017-02-26T22:54:14.430-08:00Crepes Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieF1k1V_XUOUl9lEqojh459rLwzzjcQpTa7iX0C4pccmTP1ZFZAoNGkLseGv2rIhcIDjteZfVOf1YrYcN_gFqBwKgvCLj6lP0fkw0InOFvHIIQ0eYMWSvC8QWg6GjRik7B-teDzuWjkGg/s1600/crepe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieF1k1V_XUOUl9lEqojh459rLwzzjcQpTa7iX0C4pccmTP1ZFZAoNGkLseGv2rIhcIDjteZfVOf1YrYcN_gFqBwKgvCLj6lP0fkw0InOFvHIIQ0eYMWSvC8QWg6GjRik7B-teDzuWjkGg/s640/crepe.jpg" width="640" /></a></div>
<br />
<span style="font-family: inherit;"><br /></span>
<b><u><span style="font-family: inherit;">Basic Pancakes</span></u></b><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Makes 12 (20cm)/15 (15cm)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">60g plain flour</span><br />
<span style="font-family: inherit;">2 tsp caster sugar</span><br />
<span style="font-family: inherit;">pinch of salt</span><br />
<span style="font-family: inherit;">250ml milk</span><br />
<span style="font-family: inherit;">2 medium eggs</span><br />
<span style="font-family: inherit;">60g butter, melted</span><br />
<span style="font-family: inherit;">1 tsp vanilla extract</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Place all the ingredients in a mixing bowl and whisk together until well incorporated and free of lumps. Cover and leave for 10 minutes.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Heat a non-stick frying pan and add oil, wiping off excess. Pour 2-3 tablespoons of batter into the pan and swirl evenly over the base. Cook over medium heat until the underside is golden, about 30 seconds. Turn pancake with a spatula or fish slice and cook the other side. Transfer to a plate and repeat with the rest of the batter, stacking them.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Pancakes will keep well in the refrigerator covered tightly with cling film for 2-3 days, or in the freezer sealed in a plastic bag for a month.</span><br />
<span style="font-family: inherit;"><br /></span>
<u><b><span style="font-family: inherit;">Lemon and sugar</span></b></u><br />
<span style="font-family: inherit;">Caster sugar</span><br />
<span style="font-family: inherit;">Fresh lemon juice</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Place a pancake on a plate, sprinkle with ¼ tsp caster sugar and a squeeze of lemon juice. Fold the pancake in half and half again to form a quarter circle.</span><br />
<span style="font-family: inherit;"><br /></span>
<b><u><span style="font-family: inherit;">Cheese Blintz</span></u></b><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">120g cream cheese, softened</span><br />
<span style="font-family: inherit;">30g butter, softened</span><br />
<span style="font-family: inherit;">30g sugar (or to taste)</span><br />
<span style="font-family: inherit;">pinch of salt</span><br />
<span style="font-family: inherit;">1 egg yolk</span><br />
<span style="font-family: inherit;">½ tsp vanilla extract</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Beat together cream cheese, butter, sugar and salt until smooth. Beat in a little egg yolk so the mixture is lighter; you may not need to add the whole yolk. Fold in the vanilla. This makes about a cup of filling</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Scoop 1½-2 tablespoons of filling onto the centre of a pancake. Fold the bottom edge over the filling, then the two sides and roll up the blintz into a parcel. Make more parcels this way.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Heat up a little oil in a pan and fly the blintzes until lightly browned. Serve with chocolate sauce, jam, or fresh fruit.</span><br />
<span style="font-family: inherit;">Vanilla pastry cream</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Makes about 2¼ cups. Use as a filling; not suitable for frosting</span><br />
<span style="font-family: inherit;"><br /></span>
<b><u><span style="font-family: inherit;">Crepe Cake</span></u></b><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">30g custard powder</span><br />
<span style="font-family: inherit;">pinch of salt</span><br />
<span style="font-family: inherit;">100g caster sugar, divided</span><br />
<span style="font-family: inherit;">200ml whipping cream</span><br />
<span style="font-family: inherit;">200ml milk</span><br />
<span style="font-family: inherit;">seeds from half a vanilla pod or ½ tsp vanilla extract</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Whisk together the custard powder, salt and 50g of sugar in a mixing bowl.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Put the cream, milk, the remaining 50g of sugar and the vanilla seeds or extract in a saucepan over medium heat. When tiny bubbles begin to form on the edges, remove from heat and add gradually to the dry ingredients, whisking continuously until smooth. Pour this back into the saucepan and return to the heat. Keep stirring until the mixture thickens, about 2 minutes. Transfer custard to a bowl and place cling wrap directly on the surface. Refrigerate for at least 2 hours; it will become firmer.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Before using, whisk to soft peaks.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Assemble the crêpe cake: Place a pancake on a serving platter. Spread with 1-1½ tablespoons of pastry cream. Keep layering until you run out of pancakes or pastry cream, whichever comes first. The centre will start to dome; press down lightly to even out the filling.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Cover with cling film and refrigerate for about an hour for the filling to become slightly firm. Dust the top with icing sugar, if desired. Cut into wedges to serve.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Source<a href="https://www.blogger.com/Read%20more%20at%20http://www.star2.com/food/recipes/2017/02/27/3-ways-to-eat-pancakes-video/#AqMc0FbAUJoOlR7z.99" target="_blank"> here</a></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<br />hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-61449426202080789902016-12-26T21:50:00.004-08:002016-12-26T21:50:42.296-08:00Shrimp Gyoza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBRioJvuX7wUFr7bTZP_uJT7Inu9KQgQH896hTnr6wlL4g65OI28f2DpRfoMEoYucqvhF5qwJ6VRvuUerNaPlz3D0lq_zBjgpu3y_pgYoQg5x1Gcbiqx0DIkh26mRXvmsUv2X2EEhjr3w/s1600/shrimp-gyoza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBRioJvuX7wUFr7bTZP_uJT7Inu9KQgQH896hTnr6wlL4g65OI28f2DpRfoMEoYucqvhF5qwJ6VRvuUerNaPlz3D0lq_zBjgpu3y_pgYoQg5x1Gcbiqx0DIkh26mRXvmsUv2X2EEhjr3w/s640/shrimp-gyoza.jpg" width="426" /></a></div>
<br />
Makes 20 | Prep Time: 20 Minutes | Cook Time: 5 Minutes<br />
<br />
<b><u>Ingredients:</u></b><br />
<br />
12 oz peeled and deveined shrimp, cut into small pieces<br />
1/2 teaspoon grated ginger, optional<br />
1/2 cup shredded cabbage<br />
1 tablespoon chopped scallion<br />
1 teaspoon Japanese cooking sake<br />
1 teaspoon mirin<br />
1/2 teaspoon salt<br />
1 teaspoon sesame oil<br />
20 gyoza wrappers<br />
1 tablespoons oil, for pan-frying<br />
1/2 cup water<br />
Ponzu sauce, for dipping<br />
White sesame, for garnishing<br />
<b><u><br /></u></b>
<b><u>Method:</u></b><br />
<br />
Combine the shrimp, ginger (if using), cabbage, scallion, sake, mirin, salt and sesame oil in a bowl, stir and mix well to form a sticky filling.<br />
Place a piece of gyoza wrapper on your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the gyoza wrapper. Fold the gyoza over to form a half moon shape and pleat and pinch the folds, as pictured above. Finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and there is no leakage. Place the gyoza on a floured surface or baking sheet.<br />
<br />
Using a non-stick skillet (preferred) to pan-fry the shrimp gyoza. Add 1 tablespoon of oil on medium-low heat, then arrange all the gyoza on the skillet. Pan fry the gyoza until the bottom turns golden brown and crispy. Add the water and cover it with the lid. Steam the gyoza until the water completely evaporates. Serve the gyoza warm with the Ponzu sauce.<br />
<br />
<span style="font-size: xx-small;">Read more at http://rasamalaysia.com/shrimp-gyoza/2/#yITMRvXAYkXZHz5b.99</span>hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-78051725047471934582016-12-26T21:49:00.000-08:002016-12-26T21:49:15.316-08:00Japanese Meat and Potato Stew (Nikujaga)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi947JXRipFuU57HI2ca3BOyYBBu89V-dakMh1fWkUKmNKirQToLPSL57rj_dv0EUQS0a3MN223KRu0IL7Ql2Pqb_jC-V32sCS9DMN1VXptBKUfO7ktESQahvMBXfvjQrIZ44UunXAKQYM/s1600/nikujaga-japanese-beef-potato-stew2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi947JXRipFuU57HI2ca3BOyYBBu89V-dakMh1fWkUKmNKirQToLPSL57rj_dv0EUQS0a3MN223KRu0IL7Ql2Pqb_jC-V32sCS9DMN1VXptBKUfO7ktESQahvMBXfvjQrIZ44UunXAKQYM/s640/nikujaga-japanese-beef-potato-stew2.jpg" width="426" /></a></div>
<br />
Serves 2-3 | Prep Time: 10 Mins | Cook Time: 20 Mins<br />
<br />
<b><u>Ingredients:</u></b><br />
<br />
1 tablespoon oil<br />
2 oz onion, quartered<br />
8 oz thinly sliced pork or beef<br />
2 oz carrots<br />
6 oz potatoes, cut into pieces<br />
2 cups water or dashi (preferred)<br />
2 tablespoons soy sauce<br />
2 tablespoons cooking sake<br />
2 tablespoons mirin (Japanese sweet wine seasoning)<br />
2 teaspoons sugar<br />
4 oz Shirataki noodles or Konnyaku noodles, optional<br />
Salt, to taste<br />
1 stalk scallion, cut into 2-inch strips<br />
<br />
<b><u>Method:</u></b><br />
<br />
Heat up a small soup pot on medium heat and add the oil. When the oil is heated, add the onion, stirring a few times before adding the meat. Stirring and cooking, then add the carrots and potatoes. Stir to combine well with the meat.<br />
<br />
Add the water and bring it to boil. Add the soy sauce, sake, mirin and sugar. Lower the heat, cover the pot and simmer until the carrots and potatoes are cooked through and the sauce reduces. Add the Shirataki noodles, cook for 1 minute. Add salt and the scallions. Turn off heat and serve immediately.<br />
<br />
<br />
<span style="font-size: xx-small;">Read more at http://rasamalaysia.com/japanese-meat-and-potato-stew/2/#19pTQ6Jf14uQ1sZT.99</span>hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-7072475377424013052016-12-26T21:47:00.002-08:002016-12-26T21:47:38.097-08:00Honey Lime Salmon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6TSUXMaBZqUIMkWGjioGeLn160HjgKFn_m8PIDt_w2A83eW6sI3rOCKH9y02az38aRk5iWrsot8QI9ntpyGGpxHr7FQH_OdrqCY6XfHUAPlRrkVUQ53Qqxhk4LxdjRR3YTI3G9PJ-J4/s1600/honey-lime-salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6TSUXMaBZqUIMkWGjioGeLn160HjgKFn_m8PIDt_w2A83eW6sI3rOCKH9y02az38aRk5iWrsot8QI9ntpyGGpxHr7FQH_OdrqCY6XfHUAPlRrkVUQ53Qqxhk4LxdjRR3YTI3G9PJ-J4/s640/honey-lime-salmon.jpg" width="426" /></a></div>
<br />
Serves 1 | Prep Time: 5 Minutes | Cook Time: 12 Minutes<br />
<br />
<b><u>Ingredients:</u></b><br />
1 lb salmon<br />
Salt<br />
Ground black pepper<br />
3 tablespoons honey<br />
1 tablespoon soy sauce<br />
1 tablespoon lime juice<br />
1 tablespoon olive oil<br />
Lime wedges<br />
Chopped parsley<br />
<br />
<u>Method:</u><br />
<br />
Preheat the oven to 375F.<br />
<br />
Season the salmon with salt and black pepper. Mix the honey, soy sauce and lime juice together, stir to combine well.<br />
<br />
Heat up a skillet with the olive oil. When it’s heated, add the salmon and cook for a couple of minutes. Add the honey mixture into the skillet, spooning the honey lime sauce on the salmon. Finish it off by roasting the salmon in the oven for 10 minute or until the fish is cooked through. Remove from the oven, garnish with chopped parsley and serve immediately.<br />
<span style="font-size: xx-small;"><br /></span>
<span style="font-size: xx-small;"><br /></span>
<span style="font-size: xx-small;">Read more at http://rasamalaysia.com/honey-lime-salmon/2/#QkO0iB6hpY8gVmGV.99</span>hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-10396962282209735702016-11-24T01:33:00.005-08:002016-11-24T01:34:19.782-08:00Skinny Beef & Broccoli Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3M1qrQNPpnXRhofXv_UzjFEvbyQ28Ne2YxDHb_DFld6OfUTpnsJibQk8ITKZpzFdrZ9LegKOudJ8WCKEfpPcsqw30EZ54mh_RHXOXK0vL8QfTAf4liissDz5mIlEdZyX8ZHX3Rsd9C_8/s1600/bro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3M1qrQNPpnXRhofXv_UzjFEvbyQ28Ne2YxDHb_DFld6OfUTpnsJibQk8ITKZpzFdrZ9LegKOudJ8WCKEfpPcsqw30EZ54mh_RHXOXK0vL8QfTAf4liissDz5mIlEdZyX8ZHX3Rsd9C_8/s640/bro.jpg" width="640" /></a></div>
<br />
<br />
TOTAL TIME: 0:35<br />
PREP: 0:15<br />
LEVEL: EASY<br />
SERVES: 4<br />
<div>
<br /></div>
<div>
<b><u>INGREDIENTS</u></b><br />
1 lb. wide rice noodles or udon noodles<br />
1/3 c. low-sodium soy sauce<br />
3 cloves garlic, minced<br />
Juice of 2 limes<br />
1 tbsp. Sriracha hot sauce<br />
1 tsp. honey<br />
3 tbsp. sesame oil<br />
1 tbsp. cornstarch<br />
3/4 lb. flank steak, thinly sliced against the grain<br />
1 large head broccoli, cut into florets<br />
8 oz. baby bella mushrooms, sliced<br />
Lime wedges, for serving<br />
<br />
<b><u>DIRECTIONS</u></b><br />
<ol>
<li>In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain.</li>
<li>In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons sesame oil. Whisk in cornstarch and set aside.</li>
<li>In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add steak and cook 3 to 5 minutes.</li>
<li>Add broccoli and mushrooms and 2 tablespoons water and stir, cooking until tender, about 6 minutes more. Reduce heat to low and add cooked noodles and reserved sauce to skillet. </li>
<li>Toss until fully coated and warmed through. Serve with lime wedges.</li>
</ol>
<div>
Source: http://www.delish.com/cooking/recipe-ideas/recipes/a45477/beef-and-broccoli-noodles-recipe/ </div>
</div>
hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-73483610950769942882016-11-22T23:23:00.001-08:002016-11-22T23:23:10.686-08:00Homemade Burger Juicy Tender Patties<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcuH8qEHgFccxRKpIjvIQbr0HKs9XCV-ZgyzU1eSyRPrxBS9ff89RxX_MSneTm5zy0MlBsz_lHKTKRxqw1zBJAYF8TvbvgI2FrnKuQFMosp5thv5qHJsBVywNkm639pLyrHEq0-RLh2Yk/s1600/basic-beef-burger-recipe-1-size-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcuH8qEHgFccxRKpIjvIQbr0HKs9XCV-ZgyzU1eSyRPrxBS9ff89RxX_MSneTm5zy0MlBsz_lHKTKRxqw1zBJAYF8TvbvgI2FrnKuQFMosp5thv5qHJsBVywNkm639pLyrHEq0-RLh2Yk/s640/basic-beef-burger-recipe-1-size-3.jpg" width="640" /></a></div>
<div class="MsoNormal">
<b><u><br /></u></b></div>
<div class="MsoNormal">
<b><u><br /></u></b></div>
<div class="MsoNormal">
<b><u>INGREDIENTS</u></b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Vegetable oil<o:p></o:p></div>
<div class="MsoNormal">
1 Spanish onion, julienned<o:p></o:p></div>
<div class="MsoNormal">
Salt and pepper, to taste<o:p></o:p></div>
<div class="MsoNormal">
2 (4 oz each) ground beef patties, flattened until thin<o:p></o:p></div>
<div class="MsoNormal">
2 slices American cheese<o:p></o:p></div>
<div class="MsoNormal">
1 Martin’s potato hamburger bun<o:p></o:p></div>
<div class="MsoNormal">
½ cup romaine, thinly shredded<o:p></o:p></div>
<div class="MsoNormal">
1 thick slice of beefsteak tomato<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Sauce:</u></b><o:p></o:p></div>
<div class="MsoNormal">
½ cup ketchup<o:p></o:p></div>
<div class="MsoNormal">
½ cup mayo<o:p></o:p></div>
<div class="MsoNormal">
1 pickle, minced<o:p></o:p></div>
<div class="MsoNormal">
1 Tbsp lemon juice<o:p></o:p></div>
<div class="MsoNormal">
1 tsp paprika<o:p></o:p></div>
<div class="MsoNormal">
1 tsp cayenne<o:p></o:p></div>
<div class="MsoNormal">
1 Tbsp parsley<o:p></o:p></div>
<div class="MsoNormal">
Salt and pepper, to taste<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>LET'S GET COOKING...</u></b><o:p></o:p></div>
<div class="MsoNormal">
In a skillet, heat vegetable oil on high and caramelize the
onions. </div>
<div class="MsoNormal">
Season with salt and pepper; cook until dark in color. Remove cooked
onions when finished, set aside. DON’T clean skillet.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Prepare the sauce. In a medium bowl, combine all sauce
ingredients, mix well, and set aside.<o:p></o:p></div>
<div class="MsoNormal">
Using the same skillet that you cooked the onions in, over
high heat add a little oil and place flattened meat patties in skillet. Season
with salt and pepper while in the pan.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook on each side for 1 minute, flipping twice. While
finishing the cook time on the second flip, add 1 slice of American cheese on
each patty. Cut heat on skillet and let meat rest in pan until cheese is
melted.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Assemble burger in this order: bottom bun, burger sauce,
lettuce, caramelized onions, tomato, stacked cheesy patties, top bun.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u style="background-color: #ea9999;">Recipe for Patties</u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ready in 35minutes <o:p></o:p></div>
<div class="MsoNormal">
8 servings 288 cals</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b></div>
<div class="MsoNormal">
2 pounds ground beef <o:p></o:p></div>
<div class="MsoNormal">
1 egg, beaten <o:p></o:p></div>
<div class="MsoNormal">
3/4 cup dry bread crumbs <o:p></o:p></div>
<div class="MsoNormal">
3 tablespoons evaporated milk <o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons Worcestershire sauce <o:p></o:p></div>
<div class="MsoNormal">
1 tbsp garlic powder </div>
<div class="MsoNormal">
1 tbsp onion powder</div>
<div class="MsoNormal">
Salt and pepper to taste</div>
<div class="MsoNormal">
1 tbsp olive oil / mayo / butter</div>
<div class="MsoNormal">
1/8 teaspoon cayenne pepper<o:p></o:p></div>
<div class="MsoNormal">
2 cloves garlic,
minced<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p>Note: </o:p>1 tbs each of Olive Oil & Worcestershire per pound of
ground beef</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<b><u>Directions</u></b><o:p></o:p></div>
<div class="MsoNormal">
Preheat grill for high heat.<o:p></o:p></div>
<div class="MsoNormal">
In a large bowl, mix the ground beef, and all ingredients using your
hands. </div>
<div class="MsoNormal">
Form the mixture into 8 hamburger patties.<o:p></o:p></div>
<div class="MsoNormal">
Lightly oil the grill grate. Grill patties 5 minutes per
side, or until well done.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Tip:<o:p></o:p></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Aluminium foil can be used to keep food moist, cook it
evenly, and make clean-up easier.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-49499013662113263192016-11-22T23:07:00.000-08:002016-11-22T23:07:02.279-08:00Homemade French Fry Seasoning Blend<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0K_f73KpIH80dfUZFR0LSYm4oK2PNSIi16i5c9mqR8PPcEKEonwYdOs47TxwVrNUCZ6vSZGKq6qJfBCWmEdQJwNqzoUb1Zw2FAhQzA-rZWNW66FTbaJOqFoE56MahhKFugEPOgpYoik/s1600/chilly-garlic-fries-at-tea-centre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0K_f73KpIH80dfUZFR0LSYm4oK2PNSIi16i5c9mqR8PPcEKEonwYdOs47TxwVrNUCZ6vSZGKq6qJfBCWmEdQJwNqzoUb1Zw2FAhQzA-rZWNW66FTbaJOqFoE56MahhKFugEPOgpYoik/s640/chilly-garlic-fries-at-tea-centre.jpg" width="640" /></a></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
SERVINGS: 5-15</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
YIELD: 1/2 cup</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
UNITS: US</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>INGREDIENTS</u></b></div>
<div class="MsoNormal">
1⁄4 cup smoked paprika<o:p></o:p></div>
<div class="MsoNormal">
3 tablespoons garlic powder<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons onion powder<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon seasoning salt (made using 2tsp kosher salt and 1tsp celery salt.)<o:p></o:p></div>
<div class="MsoNormal">
1 pinch celery salt<o:p></o:p></div>
<div class="MsoNormal">
3 teaspoons kosher salt<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons sugar<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon cayenne pepper<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp parsley chopped</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>DIRECTIONS</u></b><o:p></o:p></div>
<div class="MsoNormal">
Combine all of the ingredients together in a small bowl.
Store in an airtight container.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
To use on frozen fries: Combine frozen French fries with a 2
tbsp olive oil and a generous sprinkling of seasoning. Toss to coat. Bake the
French fries per package instructions.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To use on fresh fries: If using a two-step frying process,
combine the fries with a generous sprinkling of seasoning after the first fry.
Finish frying until they are crisp and golden brown. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
OR Sprinkle the seasoning
blend over the French fries immediately after they come out of the oil.<o:p></o:p></div>
<br />
hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-52233365706971952912016-11-03T20:08:00.001-07:002016-11-03T20:08:28.576-07:00Creamy Garlic Parmesan Fettuccine Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0N-TO3ck5oKeAF_EpTivEVi4dxaLyf-W1CrZb3S8kTCnQmaVCbuDt5dkThjtmmnvlwpwy5ihxAoIzUFrCp4zBQH31mZXuEg5jb2lGirtfS_zVczOQYpOx1Qow8XE401sr_GnDem8PksE/s1600/creamy-garlic-parmesan-fettuccine1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0N-TO3ck5oKeAF_EpTivEVi4dxaLyf-W1CrZb3S8kTCnQmaVCbuDt5dkThjtmmnvlwpwy5ihxAoIzUFrCp4zBQH31mZXuEg5jb2lGirtfS_zVczOQYpOx1Qow8XE401sr_GnDem8PksE/s640/creamy-garlic-parmesan-fettuccine1.jpg" width="425" /></a></div>
<br />
<br />
Serves 3 | Prep Time: 15 Mins | Cook Time: 5 Mins<br />
<br />
<b><u>Ingredients:</u></b><br />
12 oz fettuccine<br />
1 tablespoon olive oil<br />
2 tablespoons unsalted butter<br />
4 cloves garlic, minced<br />
1 cup chicken broth<br />
1/3 cup heavy whipping cream<br />
1/4 teaspoon salt or to taste<br />
3 dashes ground black pepper<br />
1 teaspoon chopped parsley<br />
1/4 cup shredded Parmesan cheese<br />
Lemon wedges<br />
<br />
<b><u>Method:</u></b><br />
Cook the fettuccine according to instructions. Drain the fettuccine once cooked.<br />
<br />
Heat up a skillet with the olive oil and butter. Saute the garlic until aromatic or slightly browned, then add the chicken broth and heavy whipping cream. Stir to blend well. Add the salt and ground black pepper. Lower the heat and reduce the sauce a little bit before adding the fettuccine. Stir to combine well. Top the pasta with parsley and Parmesan cheese. Squeeze some lemon juice on the pasta before serving.<br />
<br />
Source: http://rasamalaysia.com/creamy-garlic-parmesan-fettuccine/2/#9zfmSpguSlc4tBmA.99hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-69177586170943889242016-11-02T22:03:00.002-07:002016-11-02T22:03:20.156-07:00Banana Cake Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9XGaJ2Dug9cOTzEAyNOfE2JCIU3oohK4nRBXO82v93C8nf_DHmJQA199NSiZxiJqPE66MWPuFYO0R1cATsGujCqMzeEdqXJTdqWwz4FWFqSfy7CZ9ij_aiJW2cMa7LJXAEewzjnIh_S0/s1600/diana-henry-banana-bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9XGaJ2Dug9cOTzEAyNOfE2JCIU3oohK4nRBXO82v93C8nf_DHmJQA199NSiZxiJqPE66MWPuFYO0R1cATsGujCqMzeEdqXJTdqWwz4FWFqSfy7CZ9ij_aiJW2cMa7LJXAEewzjnIh_S0/s640/diana-henry-banana-bread.jpg" width="640" /></a></div>
<br />
<b><u>Bahan bahan:</u></b><br />
4 biji pisang emas - lecek (saya guna 5 biji)<br />
1 cwn gula kaster<br />
1 cwn minyak jagung<br />
4 biji telur gred A (saya guna gred B)<br />
<br />
<b><u>Bahan ayak:</u></b><br />
1 1/2 cwn tepung gandum<br />
1 sk soda bicarbonat<br />
1 sk baking powder<br />
<b><u><br /></u></b>
<b><u>Bahan lain</u></b>:<br />
1 sb jus limau nipis (tak letak)<br />
1sk esen vanila (guna vanilla extract)<br />
<br />
<div style="text-align: justify;">
<b><u>Cara cara:</u></b></div>
<div style="text-align: justify;">
Panaskan oven pada suhu 170C. Lengser mentega pada loyang. Ketepikan. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Putar gula, telur dan minyak dlm anggaran 3-5min @ hingga putih. Masukkan pisang dan kacau rata. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Masukkan pula tepung yang telah diayak sedikit demi sedikit. Kacau sebati dengan menggunakan spatula. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Masukkan esen vanila, jus limau dan gaul sebati. Tuang dalam loyang dan bakar selama 40 -60 minit atau sehingga masak. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<u>Nota:</u></div>
<div style="text-align: justify;">
Apabila permukaan atas telah perang, saya kurangkan suhu ke 150C. Saya bakar selama 1 jam. </div>
<br />
Source: http://aziejaya.blogspot.my/2013/09/kek-pisang-yang-sangat-lembab.htmlhello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-22552638487893874522016-11-02T22:00:00.001-07:002016-11-02T22:00:41.008-07:00Ayam Masak Madu<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlGFyBuxs-zdUUsmAbe5mBbPHNgmGtuqQ3dk6gYgtDfE0xfnNrDOlY5l6RKrg6DgHTnN1nvN6aSJ68HAp05jxQHGhW4o-oXQMV6b-eAtYiplYVFhpV1aweacpU9Z40E20onLjP30QxgY/s1600/IMG_0999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlGFyBuxs-zdUUsmAbe5mBbPHNgmGtuqQ3dk6gYgtDfE0xfnNrDOlY5l6RKrg6DgHTnN1nvN6aSJ68HAp05jxQHGhW4o-oXQMV6b-eAtYiplYVFhpV1aweacpU9Z40E20onLjP30QxgY/s1600/IMG_0999.JPG" /></a></div>
<br />
<b><u><br /></u></b>
<b><u>Bahan-Bahan</u></b><br />
1/2 ekor ayam<br />
3 ulas bawang putih - dikisar<br />
bawang besar - dipotong bulat<br />
bawang merah - dikisar<br />
1 inci halia<br />
2 sudu besar cili kisar<br />
2 sudu besar sos cili<br />
2 sudu besar sos tomato<br />
3 sudu besar madu<br />
tomato - dibelah 4<br />
kulit kayu manis<br />
air - ikut nak kuah banyak atau tak<br />
garam secukup rasa<br />
<br />
<b><u>Method</u></b><br />
<div style="text-align: justify;">
#1: basuh dan potong ayam sesuka hati kemudian ayam digaram kunyitkan. selepas tu ayam digoreng separuh masak angkat dan toskan dan ketepikan.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
#2: tumis bahan kisar tadi sampai naik bau kemudian masukan kulit kayu manis dan bila dah nampa garing masukan air, sos cili, sos tomato, dan madu.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
#3: masukan ayam dan biarkan ayam masak sepenuhnya dan perasakan dengan sedikit garam.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
#4: akhir sekali masukan tomato dan bawang besar dan bila dah empuk angkat dan ayam siap dihidangkan.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Source: http://www.blogopsi.com/2015/12/resepi-ayam-masak-madu.html</div>
<div style="text-align: justify;">
<br /></div>
hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-11697231277947894372016-11-02T21:57:00.002-07:002016-11-02T21:57:55.385-07:00Ayam Masak Merah<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFV8mM7VQKoTilbox6u62e52kCU6ikV35vQXNWBf62S3e79U26FMWr-TaNnV6Qehb57nilbV2Kizwdx8CQYbYRJRSlxwuOnnwvLl6_tTk6dHudNXKFNacD74awc0KMeUtpYQjrvv9G2g/s1600/ayam+masak+merah+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFV8mM7VQKoTilbox6u62e52kCU6ikV35vQXNWBf62S3e79U26FMWr-TaNnV6Qehb57nilbV2Kizwdx8CQYbYRJRSlxwuOnnwvLl6_tTk6dHudNXKFNacD74awc0KMeUtpYQjrvv9G2g/s640/ayam+masak+merah+1.jpg" width="640" /></a></div>
<br />
<br />
<b><u>Bahan bahan:</u></b><br />
1 ekor ayam - lumur garam + kunyit & goreng separuh masak.<br />
2 kuntum bunga lawang<br />
1 batang kulit kayu manis<br />
2 sudu besar sos cili<br />
60 ml santan<br />
250 ml air<br />
3 biji tomato - belah 4<br />
Garam secukup rasa<br />
Gula secukup rasa - saya tambah<br />
Minyak utk menumis<br />
Kacang peas - opsyenal<br />
<br />
<b><u>Bahan bahan kisar halus:</u></b><br />
4 biji bawang besar<br />
5 ulas bawang merah<br />
5 ulas bawang putih<br />
2 cm halia<br />
15 - 20 tangkai cili kering - rebus sebentar dan kisar<br />
<b><u><br /></u></b>
<b><u>Bahan bahan hiris:</u></b><br />
3 biji bawang besar - lagi sedap bwg holland<br />
5 ulas bawang putih<br />
2 cm halia - hiris jadi 3 keping<br />
<br />
<div style="text-align: justify;">
<b><u>Cara cara:</u></b></div>
<div style="text-align: justify;">
Panaskan minyak dalam kuali dan tumis bahan hirisan sampai layu. Kemudian masukkan bahan kisar dan gaul rata.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Lepas tu masukkan cili kering yang dikisar dan sos cili. Tumis sampai pecah minyak. </div>
<div style="text-align: justify;">
Bila dah pecah minyak, masukkan ayam yang digoreng separuh masak tadi. Jika digoreng garing, ayam akan menjadi liat. Dikacau rata dan biarkan seketika.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Kemudian masukkan air mengikut banyak mana kuah yang disukai. Lepas tu masukkan santan untuk memekatkan kuah mengikut yang disukai.</div>
<div style="text-align: justify;">
Masukkan buah tomato dan garam. Masak sehingga pecah minyak. Taburkan sedikit gula, jika suka. Bila rasa dah sebati, dan warnapun dah cantik, bolehlah ditutup api.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Jika suka, boleh masukkan kacang peas, sebelum ditutup api dan sedia untuk dihidangkan bersama nasi minyak, nasi briyani atau nasi tomato.</div>
<div style="text-align: justify;">
<br /></div>
Source: http://aziejaya.blogspot.my/2014/08/ayam-masak-merah-yang-paling-best.htmlhello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-47658352580197604492016-10-25T02:17:00.001-07:002016-10-25T20:36:59.894-07:00Chai Siu Pork Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfro4LGydYo1Yk1wLUvrH80exmQlHYYJDz_ikgg1qu8iBDTj3_MgsdQlSatAnJ_rOmso9nzVv2B3xF6Ay2ymJhrpYzfrWywxYWLCH1reeV_qAzWSWMyZpdvS4S8tYhF6FXtMkSOYjsX-s/s1600/maxresdefault.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfro4LGydYo1Yk1wLUvrH80exmQlHYYJDz_ikgg1qu8iBDTj3_MgsdQlSatAnJ_rOmso9nzVv2B3xF6Ay2ymJhrpYzfrWywxYWLCH1reeV_qAzWSWMyZpdvS4S8tYhF6FXtMkSOYjsX-s/s640/maxresdefault.jpg" width="640" /></a></div>
<br />
<b><u>Recipe 1</u></b><br />
<br />
Serves 2 | Prep Time: 15 Minutes | Cook Time: 30 Minutes<br />
Recipe Source: Pooi Sam’s Facebook<br />
<br />
<b><u>Ingredients:</u></b><br />
1 lb (450 g) skinless pork belly, cut into 2 long strips<br />
2 tablespoons finely chopped garlic<br />
<br />
<b><u>Char Siu Sauce</u></b>:<br />
2 pieces Chinese fermented red bean curd<br />
1 tablespoon maltose or honey<br />
1 tablespoon Chinese Shaoxing wine<br />
1 tablespoon soy sauce<br />
1 tablespoon oyster sauce<br />
1 teaspoon dark and thick soy sauce<br />
1 teaspoon five-spice powder<br />
1/4 teaspoon white pepper powder<br />
3 1/2 oz (100 g) sugar, or 8 1/2 tablespoons<br />
<br />
<b><u>Method:</u></b><br />
<br />
1. Get a big bowl, mix all the Char Siu Sauce ingredients, add the garlic and pork belly and marinate overnight in the fridge.<br />
2. The next day, heat the oven to 400 degrees F (200 degrees C).<br />
3. Place the pork belly on a wire rack and bake for 15 minutes.<br />
4. Removed from oven and turn the pork belly over, brush the remaining char siu sauce over and place the pork belly back in the oven for another 15 minutes or until cooked. The char siu will look dark in color, it’s normal.<br />
5. Slice the char siu into thin and bite-size pieces, serve immediately with steamed white rice.<br />
<br />
<b><u>Cook’s Notes:</u></b><br />
You can heat up the the remaining Char Siu Sauce until it bubbles and thickens. Drizzle it on the Char Siu before serving. For the dark and thick soy sauce, you can use either kecap (kicap) manis, or regular dark/black soy sauce. If you are in Malaysia, just use the regular dark soy sauce.<br />
<br />
<br />
Read more at http://rasamalaysia.com/char-siu/#SgXFbjGMAPtJuGjy.99<br />
<br />
<b><u>Recipe 2</u></b><br />
<br />
<b><u>Ingredients</u></b><br />
2 pork tenderloins<br />
1/2 cup soy sauce<br />
1/3 cup honey<br />
1/3 cup ketchup<br />
1/3 cup brown sugar<br />
1/4 cup Chinese rice wine<br />
2 tablespoons hoisin sauce<br />
2 tablespoons red food coloring<br />
1 teaspoon Chinese five-spice powder (optional)<br />
<br />
Prep 15 m<br />
Cook 1 h 25 m<br />
Ready In 3 h 40 m<br />
<br />
<ul>
<li>Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.</li>
<li>Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.</li>
<li>Marinate pork in refrigerator, 2 hours to overnight.</li>
<li>Preheat an outdoor grill for medium-high heat and lightly oil the grate.</li>
<li>Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.</li>
<li>Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).</li>
</ul>
<br />
<br />hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-72129741273427999132016-10-05T01:17:00.003-07:002016-10-05T01:17:58.623-07:00Strawberry Cream Pudding Recipe<b><u>Ingredients:</u></b><br />1 carton yoghurt - 175g, strawberry<br />1 box of jelly<br />250ml cream or Evaporated milk<br /><br /><b><u>Method:</u></b><br />Make jelly (as per box) and allow it to half set<br />Whip the cream to create soft peaks (not too stiff)<br />Whisk in yoghurt<br />Add to jelly and combine<br />Place in fridge until completely set <div>
<br /><img height="426" src="http://www.hmmyum.co.za/uploads/1/0/5/5/10554762/5999703_orig.jpg" width="640" /><br /><br />Source: http://www.hmmyum.co.za/jellied-yoghurt.html </div>
hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-51917010490105277792016-10-04T02:12:00.002-07:002016-10-25T20:37:24.032-07:00Oven Roasted Black Pepper Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDc8sGxUTbakgbc2CxU4eKY7U3d-5wF56VL96K-Iz1sJs3lgkrl7SvmLiy9i5dCEwZ3mkNKsrEY1Be1ktmKHBIbjtnuANiKkUI5HhVwyUM5SXq16vLxqjsgvl8G8d-WNEWFv8oLUgHjPw/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDc8sGxUTbakgbc2CxU4eKY7U3d-5wF56VL96K-Iz1sJs3lgkrl7SvmLiy9i5dCEwZ3mkNKsrEY1Be1ktmKHBIbjtnuANiKkUI5HhVwyUM5SXq16vLxqjsgvl8G8d-WNEWFv8oLUgHjPw/s640/1.jpg" width="438" /></a></div>
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<b>Ingredients</b><br />
6 Chicken thighs (bone-in)<br />
1 tbsp Ginger-Garlic Paste (or 1/2 tbsp grated garlic + 1/2 tbsp grated fresh ginger)<br />
3 tbsp Worcestershire Sauce<br />
1 tsp Salt (or according to taste)<br />
1 tbsp fresh ground pepper (I like it a little coarsely ground)<br />
Juice of 1/2 lime<br />
1 tbsp freshly chopped cilantro, for garnish<br />
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<br />
<b>Instructions</b><br />
<ol>
<li>Rinse and trim any excess fat off your chicken thighs, then make three slits in the meat to the bone. (This helps the marinade flavor just the skin of the chicken but the inner meat too)</li>
<li>Mix together the garlic- ginger paste , Worcestershire sauce, salt, freshly ground black pepper and squeeze in the juice of half a lime.</li>
<li>Spoon over the mixed marinade over the chicken thighs (you can do it in a zip lock bag if touching chicken makes you squeamish) and massage it into the chicken to coat both sides well. Cover and let the chicken marinade in the fridge for anywhere from 30 minutes to overnight.</li>
<li>Pre-heat your oven to 400F and arrange your chicken in an oven proof skillet or casserole dish and roast the chicken for 40 minutes (or more depending on the size of your chicken...but keep in mind the slits will help cook the chicken faster than if you didn't score them) until the skin turns a lovely golden and the juices run clear when you poke it with a knife.</li>
<li>Garnish with some freshly chopped cilantro (parsley works too) and serve hot with fresh veggies, rice or mashed potatoes.</li>
</ol>
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Source: http://picturetherecipe.com/index.php/recipes/oven-roasted-black-pepper-chicken/ </div>
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hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-73236416698724997432016-10-01T21:47:00.000-07:002016-10-25T22:42:23.910-07:00Scallion Pancake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVUALCAvvhs4Oxb2qukzQmSKLZovyOigROTVKRuGXeYfvchLcnuM4kNnp7glLoG5C0JDlUiOT-873_T2XRkDp5XHSg4nMigdAjLHchZ5UoPV-wOnDKq55lO1_CSSzbvdf8gMd9udzCak/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVUALCAvvhs4Oxb2qukzQmSKLZovyOigROTVKRuGXeYfvchLcnuM4kNnp7glLoG5C0JDlUiOT-873_T2XRkDp5XHSg4nMigdAjLHchZ5UoPV-wOnDKq55lO1_CSSzbvdf8gMd9udzCak/s320/1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZiOrR4VXCIA63501kCpEPodGRIdQbuPHD5YyNrJ8SnYd7yUh_kUNj40GNcfaLN6tXAoQKXHNHpvzNwtR7mg-V9sjiagGq86TAdbnQXQcaXXgQhyphenhyphenWn0B9QMuGo2ga1XZ7I0O995ol8Eo/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZiOrR4VXCIA63501kCpEPodGRIdQbuPHD5YyNrJ8SnYd7yUh_kUNj40GNcfaLN6tXAoQKXHNHpvzNwtR7mg-V9sjiagGq86TAdbnQXQcaXXgQhyphenhyphenWn0B9QMuGo2ga1XZ7I0O995ol8Eo/s320/2.jpg" width="320" /></a></div>
<br />hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-85986027703430409792016-07-20T01:10:00.001-07:002016-10-25T20:37:37.878-07:00Salted Baked Chicken Yim Guk Kai RecipeSalt-baked Chicken (Yim Guk Kai) has its origins in the Hakka community.<br />
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<u>Recipe</u><br />
1 kg organic or free-range chicken, washed and patted dry<br />
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<u>Marinade</u><br />
1 tbsp ginger juice<br />
1 tbsp Chinese cooking wine<br />
½ tsp ground white pepper<br />
1 tsp sugar<br />
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<u>Stuffing</u><br />
20g codonopsis root (dong sum)<br />
10g angelica root (dong quai)<br />
1 tbsp wolfberries (kei chi)<br />
15g Solomon’s seal (yok chok)<br />
2 pieces greaseproof paper measuring 60x30cm<br />
1 tbsp potato flour, mixed into a gum paste with a little hot water<br />
3.5 kg coarse rock salt<br />
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Combine the marinade ingredients; rub or coat chicken with the marinade. Wash the stuffing ingredients and place into the cavity of the bird.<br />
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Set the chicken on the two pieces of parchment paper for a double-layer wrap. Fold the paper, overlapping, around the chicken to form a parcel. Seal with the gum paste to form a water-tight parcel.<br />
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Place the rock salt into an old wok. Heat salt over medium flame, stirring continuously for five to eight minutes. Make a well in the middle of the hot salt, place the chicken parcel in, and cover completely with salt. Cook, covered with a lid, over low heat for 35 to 40 minutes. Turn chicken over once halfway through the cooking time, making sure no juices spill out. Remove and serve warm.<br />
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Source: The Star Newspaperhello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-54961348392560349422016-07-13T20:34:00.002-07:002016-10-25T20:44:00.712-07:00Singapore Chili Crab Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIiJL3x1rCsKsdhiEwzg3zf7KfnsrilD7Ie49JnhzEGeDP9yU9c7R6rgBdMIkLV8Av4ANvwxE26zkjW6uLDJjt1OYfhlBjejv4xkOrTq9w0RTtrclYPKrz8Q7yFIa7RajeY7Z7EZbQMtA/s1600/crab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIiJL3x1rCsKsdhiEwzg3zf7KfnsrilD7Ie49JnhzEGeDP9yU9c7R6rgBdMIkLV8Av4ANvwxE26zkjW6uLDJjt1OYfhlBjejv4xkOrTq9w0RTtrclYPKrz8Q7yFIa7RajeY7Z7EZbQMtA/s640/crab.jpg" width="640" /></a></div>
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Servings: 4-6<br />
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Prep Time: 40 minutes </div>
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Cook Time: 20 minutes<br />
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<u>INGREDIENTS:</u><br />
3-4 pounds live crab<br />
2 tablespoons oil<br />
6 shallots, minced<br />
6 large cloves garlic, minced<br />
2 tablespoons finely minced ginger<br />
3 red bird's eye chilies, minced<br />
3 1/2 cups (875 ml) chicken stock<br />
4 tablespoons hot bean paste<br />
1/4 cup (60 ml) bottled chili sauce<br />
1/2 cup (125ml) canned tomato sauce<br />
1 tablespoon sugar<br />
2 tablespoons Chinese rice wine (or dry sherry)<br />
2 teaspoons salt<br />
1 teaspoon white pepper (or black pepper)<br />
2 tablespoons cornstarch, mixed with 3 tablespoons water<br />
2 eggs, lightly beaten</div>
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<u>FOR THE CHILI GINGER SAUCE:</u><br />
6 red finger-length chilies, minced<br />
5 cloves garlic, minced<br />
2 tablespoons finely minced ginger<br />
2 teaspoons sugar<br />
1/2 teaspoon salt<br />
1 teaspoon rice vinegar<br />
1 tablespoon water<br />
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<br />
<u>DIRECTIONS:</u><br />
1. Place the live crabs in the freezer for 15 minutes to immobilize them. Cut in half, lengthwise with a cleaver or large chef's knife and remove the back and discard the spongy grey matter. Take off the claws and crack in several places with a cleaver. Cut each body half into two to three pieces, leaving the legs attached.<br />
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2. Make the Chili-Ginger Sauce by whisking all the ingredients in a bowl. Set aside.<br />
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3. Heat the oil in a wok over medium-low heat and add the shallots, garlic, ginger and chilies. Stir-fry until fragrant, about 3 minutes, then add the Chili-Ginger Sauce, chicken stock, hot bean paste, chili sauce, tomato sauce, sugar, rice wine, salt and pepper. Bring to a boil, then lower the heat and simmer for 2 minutes. Add the crab pieces and simmer, uncovered, turning several times, until the shells are bright red and the crabs are cooked, about 10 minutes.<br />
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4. Add the cornstarch/water mixture and stir until the sauce thickens, about 30 seconds. Add the eggs and stir until set, then transfer the chili crab to a serving dish and serve with crusty bread.</div>
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Source: <a href="http://steamykitchen.com/40175-singapore-chili-crab-recipe.html" target="_blank">here</a></div>
hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0tag:blogger.com,1999:blog-5291292043966562116.post-37637530534186219062016-07-13T19:43:00.004-07:002016-10-25T20:44:13.325-07:00Recipe Critic Slow Cooker Cashew Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYideOzC86R9THcGaDZYpQV2gFfHBgAeRBnvcg_dgALCoeLM1VkvICFQi0qLu4QQe8lP4JtQV9NczeIJ9rHaXWTs5PKuAS4dXqJLXD40pmuA5E18VFrpK2JXda-cNxDy4K_aJH45IyEA/s1600/cashew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYideOzC86R9THcGaDZYpQV2gFfHBgAeRBnvcg_dgALCoeLM1VkvICFQi0qLu4QQe8lP4JtQV9NczeIJ9rHaXWTs5PKuAS4dXqJLXD40pmuA5E18VFrpK2JXda-cNxDy4K_aJH45IyEA/s1600/cashew.jpg" /></a></div>
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Prep time: 15 mins<br />
Cook time: 4 hours<br />
Total time: 4 hours 15 mins<br />
Serves: 4-6<br />
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<b><u>Ingredients</u></b><br />
2 lbs boneless skinless chicken breasts (About 4 pieces)<br />
3 Tablespoons Cornstach<br />
½ tsp black pepper<br />
1 Tbsp canola oil<br />
½ cup soy sauce<br />
4 Tbsp rice wine vinegar<br />
4 Tablespoons ketchup<br />
2 Tablespoons sweet chili sauce<br />
2 Tbsp brown sugar<br />
2 garlic cloves, minced<br />
1 tsp grated fresh ginger<br />
¼ tsp red pepper flakes<br />
1 cup cashews<br />
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<b><u>Instructions</u></b><br />
<ul>
<li>Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.</li>
<li>Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.</li>
<li>Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)</li>
<li>Cook on LOW for 3 to 4 hours.</li>
</ul>
<b><u>Notes</u></b><br />
We loved the recipe as is and many people do as well but here are some different things you can try after some comments received. <br />
-If it is too salty you can simply use low sodium soy sauce. <br />
-If there isn't enough sauce, you can double the sauce or make it 1 and ½ times.</div>
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Source: <a href="http://therecipecritic.com/2012/07/slow-cooker-cashew-chicken/" target="_blank">here</a></div>
hello prettyhttp://www.blogger.com/profile/18038893684470352564noreply@blogger.com0