Archive for July, 2010

Royal Osmanthus Pudding

Jul 31st, 2010 Posted in Desserts recipes | no comment »

Royal Osmanthus Pudding

Ingredients :
40g   soaked
750ml   boiling water
20 pcs   medlar seed
120g   rock sugar
1 tbsp   candied osmanthus
1 tsp   dried osmanthus
30g   gelatine powder
4 tbsps   cold water

Directions:
1.Soak snow fungus, cut stalk and chop then put into a pot and boil with half pot of water for 10 minutes. Drain well and set aside.
2.Mix ice water with gelatine powder until even. Soak medlar seeds in hot water for a while and drain well. Set aside.
3.Bring 750ml of water to boil. Add in snow fungus and rock sugar, cook by medium heat until sugar is dissolved. Again add in gelatine liquid until dissolved, then add in medlar seed, candied osmanthus and dried osmanthus, and mix together.
4.Cool the mixture and pour into a container sprinkled with water. Then place the container over ice water and lightly stir those medlar seeds and osmanthus up to surface. The mixture becomes semi-solidified. Chill it in the fridge until set. Cut into pieces and serve.

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Crab Congee

Jul 29th, 2010 Posted in Rice recipes, Seafood recipes | no comment »

Crab Congee

Ingredients :
2   crabs
1 cup   white rice
1 cup   round rice
4L   water
Seasoning :
little   salt
little   pepper

Directions:
1.Remove the mouth, gill and internal organs of the crabs, wash them thoroughly and then cut into pieces.
2.Wash the rice and round rice thoroughly. Add some water and 1 tbsp of oil, soak it for 15 to 20 minutes, and then drain out excess water.
3.Place 3 or 4 china spoons in the water and bring it to a boil. Add the rice and boil it for 1 1/2 hours. Add in the crabs and boil it for 15 minutes. Add the seasonings and serve.

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Pain au Chocolat

Jul 28th, 2010 Posted in Desserts recipes | no comment »

Pain au Chocolat

Ingredients :
bread flour 120g
flour 80g
custard powder 6g
salt 4g
sugar 30g
yeast 6g

water 110g
egg 1
butter 20g

Seasoning :
butter, melted 100g
chocolate, melted 40g
cocoa powder 20g
cake flour 20g

 

Directions:
1.Combine filling ingredients. Blend well. Refrigerate until firm. Roll out to a thin layer. Combine dough ingredients. Blend until incorporated. Knead to soft, smooth, elastic dough. Chill in a refrigerator for 30 minutes.
2.Take out chilled dough. Roll out. Place rolled-out chocolate filling down the dough. Wrap and fold to a rectangle. Fold in half.
3.Repeat the previous step once. Cut in small squares of 4cm by 4cm. Put in a lightly oiled baking tray. Proof for roughly 45 minutes.
4.Place proofed squares in a preheated 200℃ oven. Bake for about 10 minutes.

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Pan-fried Shrimps

Jul 26th, 2010 Posted in Seafood recipes | no comment »

Pan-fried Shrimps

Ingredients :
4-6   shrimps
little   corn flour

Seasoning :
1/2 tsp   salt
little   ground black pepper

Chicken Sauce
2 tbsps   Thai chicken sauce
1 tsp   fish sauce
1 tsp   lime juice

 

Directions:
1.Remove the heads and intestines of the shrimps, wash them thoroughly, cut them into halves, mix with the marinade ingredients and marinate them for a while. Then coat them with some corn flour.
2.Put some oil into a heated frying pan. Pan-fry the shrimps until golden brown and well cooked. Place on the dish.
3.Mix the chicken sauce ingredients well and then serve it with the shrimps.

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Malay Cha Cha

Jul 25th, 2010 Posted in Desserts recipes | no comment »

Malay Cha Cha

Ingredients :
3.5L   water
300g   yam, cubed
80g   chick peas
120g   red beans
120g   kidney peas
100g   black-eyed beans

60g   sago
200g   slab sugar
some   coconut milk
some   evaporated milk

Directions:
1.Soak kidney beans and black-eyed beans in water for half an hour.
2.Put chick peas and red beans in a pot of water and bring to boil, turn to medium heat and boil for 30 minutes. Add in cubed yam and kidney peas and boil for 30 minutes. Then add in black-eyed beans to boil for 30 minutes until all beans are softened.
3.Soak sago in water 5 minutes and put into cha cha and stir. Cover by lid for 10 minutes to make semi-transparent sago.
4.Keep boiling and add in slab sugar until dissolved. Taste the sweetness. This sweet soup can be served with coconut milk and evaporated milk. Serve hot or cold.

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Nourishing Stewed-beef Soup

Jul 24th, 2010 Posted in Soup recipes | no comment »

Nourishing Stewed-beef Soup

Ingredients :
12g   Chinese Angelica
8g   Chinese herb
12g   Chinese yam
12g   dried seeds of matrimony vine
8g   Dang Shen

3   red dates, stone removed
160g   shin of beef
little   salt

Directions:
1.Parboil shin of beef in boiling water, cut into pieces and drain.
2.Wash all ingredients(except shin of beef)with warm water twice and soak in warm water for 4 hours.
3.After 4 hours, put all ingredients into a stew-pot with adequate amount of hot water.
4.Place the stew-pot into a Chinese-wok with boiling water, steam and stew over high heat for 3 hours.
5.Season with salt and serve.

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Stewed Pork with a Flounder Fish Cross

Jul 21st, 2010 Posted in Fish recipes | one comment »

Stewed Pork with a Flounder Fish Cross

Ingredients :
600g   pork belly
1   flounder fish
2   star anises
dried tangerine peel, soaked
1 small slice

20g   ginger
spring onion, whole sprig 38g

Seasoning :
to be cooked first 1/4 cup
1/2 cup   sauce
1 tbsp   saffron flower juice
20g   rock sugar

 

Directions:
1.Blanch whole piece of pork in boiling water, rinse, then strain.
2.Deep-fry flounder fish in hot oil until golden and crispy. Remove from oil, bone, save the bones for later use.
3.Heat some oil, put in star anises, dried tangerine peel, ginger and spring onion to stir-fry until aromatic. Put whole piece of pork on the spices, then pour in wine.
4.Fill in water to cover the pork, add in seasonings, bring to the boil. Lower heat to medium low, stew for about 1 hour until the sauce is reduced by half, then remove the pork from the pan.
5.Cool the pork, cut it up into 4 large cubes, slit a cross of 1 cm deep on the surface.
6.Grind fried fish fillet into tiny pieces. Stuff fish flakes into the cross gently, transfer the stuffed pork to a double-boiler, fill in degreased original stewing sauce, then stew until the meat becomes tender.

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Sweet and Sour Boneless Chicken Feet in Thai Style

Jul 18th, 2010 Posted in Chicken recipes | no comment »

Sweet and Sour Boneless Chicken Feet in Thai Style

Ingredients :
300g   chicken feet, boned
shallots, sliced 2
onion, shredded 1/2
20   mint leaves
Seasoning :
2   garlics, minced
2 tsps   chicken essence powder
2 tbsps   fish sauce
2 tbsps   lime juice
4 tbsps   sesame seed oil
1/2 cup   chicken paste

 

Directions:
1.Wash chicken feet, cut open, blanch in boiling water for 8 minutes, rinse, soak them into a bowl of icy water until chilled, then strain.
2.Mix with marinade, let stand in the fridge for an hour.
3.Transfer to a serving dish, garnished with the prepared onion, shallot and mint leaves.

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Pork Ribs with Honey Peach

Jul 15th, 2010 Posted in Pork recipes | one comment »

Pork Ribs with Honey Peach

Ingredients :

400g   pork ribs
2 pcs   honey peach
2 slices   lettuce

Seasoning :
minced shallot 2 tsps
salt 1/4 tsp
sugar 1/2 tsp
Maggi seasoning sauce 1tbsp
Worcestershire sauce 1/2 tbsp
corn flour 1 tbsp
beaten egg(to be added later) 1 tbsp
corn flour(to be added later) 2 tbsps
Salad Dressing
miracle whip 4 tbsps
ketchup 1 tsp

Directions:

1.Cut pork rib into strips of 2cm×4cm, pat dry, mix with mariande and leave it for 1 hour.

2.Cut honey peach into thick slices; prepare salad dressing and set aside.

3.Mix pork ribs with beaten egg and then corn flour, put into hot oil to deep-fry until browned and cooked, and then strain.

4.Heat up a little oil in a wok, return pork ribs to stir-fry until hot, and then turn off the heat. Add in salad dressing and honey peach to stir-fry, and then transfer to the top of lettuce. A refreshing dish for the summer is ready to serve.

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Poached Chicken in Sesame and Garlic Sauce

Jul 13th, 2010 Posted in Chicken recipes | no comment »

Poached Chicken in Sesame and Garlic Sauce

Ingredients :
1(approx. 1,200g)   chicken
38g   chili bean paste
2   dried chilies, in portions
1 tbsp   ginger, finely diced
2 tbsps   minced garlic
little   spring onion, finely diced

Seasoning :
1/4 cup   soy sauce
2 tbsps   caster sugar
1 tbsp   rice vinegar
1 tbsp   Shaoxing wine
1 tsp   chicken powder
1 tbsp   sesame seed oil
1 tbsp   peppercorn oil
1/4 cup   water

 

 

Directions:
1.Remove lungs of the chicken, wash it thoroughly, then submerge it in a large pot of boiling water, and poach for about 20 minutes until cooked.
2.Remove chicken from water, rinse with cold water and strain. Leave to cool before chopping into pieces, and transfer to a serving dish.
3.Heat some oil, saute chili bean paste, dried chilies and diced ginger in it, then add in seasonings and bring it to a boil. Turn off the heat before mixing with minced garlic.
4.Pour the sauce over the chicken and serve, sprinkled with finely chopped spring onions on top.

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