Posts Tagged salt and pepper

Coconut Fried Shrimp

Jan 3rd, 2011 Posted in Seafood recipes | no comment »

Coconut Fried Shrimp


Ingredients:

1 cup BAKER’S ANGEL FLAKE Coconut
1/4 cup flour
1 tsp. salt
1/8 tsp. pepper

1 lb. cleaned shrimp
1 egg, slightly beaten
Oil for frying

Directions:
1.MIX coconut, flour, salt and pepper. Dip shrimp in egg; roll in coconut mixture.

2.HEAT oil in large deep skillet on medium heat to 325癋.

3.ADD shrimp; cook 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon wedges or a sauce, if desired.

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Roasted Chicken with Herbs

Oct 12th, 2010 Posted in Chicken recipes | no comment »

Roasted Chicken with Herbs


Ingredients :
1 pcs   Dressed chicken(about 1kg)
2 tsp   Salt
1/2 tsp   Pepper
1   Bay leaf
2 tsp   Garlic(minced)

1/2 tsp   Dried rosemary
1/2 tsp   Dried thyme
1/2 tsp   Dried oregano
75 ml   Olive oil

Directions:
1.Rinse and pat dry the chicken. Rub with salt and pepper inside and outside the chicken. Preheat oven to 225℃.
2.Mix herbs and garlic in 3 tsp olive oil, rub all over chicken, let marinate for 15 minutes. Put bay leave into chicken cavity.
3.Truss the chicken with cotton string, place the chicken onto a roasting rack. Bake the chicken for 20-25 minutes until slightly golden. Baste with remaining olive oil, then bake at 180℃ for 25-30 minutes until done.
4. Get the chicken out and let cool for 10 minutes, then ready to serve.

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Baked Chicken Fillet En Papillote

Oct 3rd, 2010 Posted in Chicken recipes | no comment »

Baked Chicken Fillet En Papillote


Ingredients :
2   Chicken fillets
10g   Dried porcini
100g   Fresh Mushrooms(Shimeji/Shitake/Button)
75ml    White wine
1 tsp   Thyme
2 Cloves   Garlic

Seasoning :
1/2 tsp   Salt
Some   Pepper

Directions:
1.Marinade chicken fillets with salt and pepper. Prepare 2 pieces of aluminum foils, which should be double the size of the chicken fillet.
2.Sear the chicken until both sides are golden.Then place on one side of the foil.
3.Rinse the porcini. Slice the mushrooms, and cook together until soft.
4.Pour in white wine and simmer until alcohol evaporated. Put mushrooms over the chicken, sprinkle the garlic and thyme over.
5.Cover the chicken fillet with the other side of the foil. Seal the foil and place in 200℃ oven for 10 minutes. Remove, be careful the steam, serve while hot.

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Roasted Rack of Lamb with Herb

Sep 17th, 2010 Posted in Beef recipes | one comment »

Roasted Rack of Lamb with Herb

Ingredients :
1 rack   Seven-bones lamb
2 tbsp   Olive Oil
2 tbsp   Rosemary or mixed herbs
Seasoning :
1 tsp   Salt
little   Pepper

Directions:
1.Preheat oven to 220℃.
2.Clean and pat dry the lamb rack, french and season with salt and pepper. Pan-fry the surface until a brwon crust formed over high heat. Remove and set aside.
3.Mix herb with olive oil, then rub onto lamb rack.
4.Place the rack of lamb on a baking rack and roast in the oven for approximately 10 minutes until medium-rare, 15 minutes for medium, 20 minutes for medium-well and 25 minutes for well done. Remove the lamb; let rest for 5 minutes before slicing.

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Baked Cheese and Herb Souffle Potato

Sep 8th, 2010 Posted in Vegetable recipes | no comment »

Baked Cheese and Herb Souffle Potato

Ingredients :
454g   potatoes
2   egg whites
1    egg yolk
30g   butter
80ml   milk
40g   cheddar cheese, grated

1 tsp   minced garlic
little   salt and pepper
1/2 tbsp   mixed herb

Directions:
1.Preheat oven to 200℃.
2.Peel potatoes, rinse and boil until soft, drain and set aside.
3.Mash the potatoes, add butter, milk, egg yolk, and minced garlic, mix well and season.
4.Whisk egg whites until soft peak, fold into to the potato mixture, and place into a greased small gratin dish and sprinkle with cheese, and bake for 20 minutes until golden yellow.

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Pan-fry Scallop Provencal

Mar 9th, 2010 Posted in Seafood recipes | no comment »

Pan-fry Scallop Provencal

Ingredients:
8(each 40g)   sea scallops
4   mushrooms(removed stalk, halfed)
120g   butter
20g   oil

10g   garlic, minced
10g   breadcrumb
80g   tomato(peeled, deseeded & chopped)
15g   pickled bean
4g   flat leaf parsley, chopped
little   salt, pepper, flour

Directions:
1.Spread salt, pepper and flour over scallops. Heat 10g oil and 5g butter in pan, pan-fry scallops until both sides are golden brown. Remove.
2.Add 15g butter and 10g oil into the pan, stir-fry mushrooms, season and remove.
3.Put remained butter, minced garlic and breadcrumb into the pan, stir-fry over medium heat until brown. Add tomato and pickled bean, season with salt and pepper. Sprinkle flat leaf parsley in and mix.
4.Set scallops and mushrooms on plates. Sprinkle sauce of step 3 over.

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Thin Noodles with Vegetables

Dec 10th, 2009 Posted in Dim Sum recipes | no comment »

Thin Noodles with Vegetables

Ingredients:
thin size vermicelli(broken in the 1″) 500g
● 1 onion(fine chopped)
● 1 carrot
● 1 red pepper
● 1 yellow pepper

● 100g French beans
● 10g garlic(grated)
● 50g unsalted butter
● little salt
● little oil
● 5g black pepper(cracked)
● little spicy chilli sauce

Directions:
1.Wash and clean all the vegetables and cut into the 1/3″ diamond shape. Boil water with little salt, add the carrot and beans for 1 minute. Rinse under running water and keep cool.
2.Boil water with little salt and oil. Cook the vermicelli for 2 minutes. Rinse under running water and drain, keep aside.
3.Melt the butter in a wok. Add the onion to saute for a while, add the mixed pepper and saute for 1 minute. Add the carrot and beans to saute for few seconds adding the vermicelli bit by bit, and stir fry for 2 minutes, add the salt and pepper and mix well. Serve hot with spicy chilli sauce.

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