Archive for April, 2010
Apr 30th, 2010 Posted in Desserts recipes | no comment »

Ingredients:
100g soft flour
80g sugar
1 egg
50g unsalted butter
60g milk
1/2 tsp baking powder
1/2 tsp Kirsch
30g dried cranberry(chopped)
Directions:
1.Preheat the oven to 180℃. Sift the soft flour and baking powder. Set aside. Mix cranberries and Kirsch. Set aside.
2.Beat butter ad sugar in medium speed until pale yellow.
3.Add in 1/3 egg and continue to beat until blended. Then add in the remaining egg in 2 separate portions.
4.Fold in the sifted flour and baking powder. Then add in milk and mix well. Fold in cranberries dices.
5.Put the mixture into 4 muffin cups evenly of about 2/3 full with a spatula, then bake in preheated oven for 25 to 30 minutes.
Tags: baking powder, cranberries, egg, muffin cups, pale yellow, spatula
Apr 29th, 2010 Posted in Seafood recipes | no comment »

Ingredients:
4-6 large shrimps
1 sprig peppermint
little corn flour
200g tempura batter mix
700ml iced water
1 egg yolk
1/2 tsp salt
1/2 tsp white sugar
little pepper
100ml tempura sauce
1 tbsp minced turnip
Directions:
1.Shell the shrimps and remove the intestine. Wash. Blot dry. Separate the shrimp heads and bodies. Slightly press the shrimp bodies.
2.Marinate the shrimps for 5 to 10 minutes.
3.Combine the tempura batter mix and iced water. Stir well. Add the yolk. Stir well. Set aside for 5 to 10 minutes.
4.Heat a pan of oil. Coat the shrimp in sequence with the corn flour and tempura batter. Deep-fry until done. Dust some corn flour onto the shrimp heads. Deep-fry until done.
5.Dip peppermint in tempura batter, deep-fry until done. Serve with the dip.
Tags: corn flour, egg yolk, large shrimps, white sugar
Apr 28th, 2010 Posted in Seafood recipes | no comment »

Ingredients:
8 pcs pastry dough(10cm×10cm)
320g tomato paste
8g parmesan cheese
Creamed Crabmeat
4g minced garlic
60g thin sliced onion
25g carrot strips
50g potato shreds
50g crabmeat
8g brandy
25g butter
25g cream
100g white sauce
little salt & pepper
Directions:
1.Heat butter and garlic in pan, add onion, carrot and potato shreds, stir fry for a while, add crabmeat, sprinkle with brandy. Then add cream and white sauce, seasoning with salt and pepper.
2.Roll pastry dough with rolling pin, place about 30g crabmeat each on the dough. Roll up.
3.Place crabmeat pie in baking pan, add tomato paste and parmesan cheese on top. Bake in oven at 200℃ for 15 minutes. Serve.
Tags: carrot, cheese, heat butter, onion, pastry dough, pin place, roll pastry, tomato paste
Apr 27th, 2010 Posted in Vegetable recipes | no comment »

Ingredients:
450g fresh straw mushrooms
6 pcs Japanese crab meat
2 egg white
4 slices ginger
1 sprig spring onion
1 cup chicken broth
2 tsps corn flour
little pepper & sesame oil
Seasoning :
2 cups water
1/4 tsp salt & sugar each
2 tsps chicken powder
1 tbsp Shaoxing wine
Directions:
1.Cut a cross on the top of straw mushrooms, blanch in boiling water for 5 minutes, take them out and rinse with water.
2.Heat up a little oil, stir-fry ginger and spring onion, add in straw mushrooms and stir-fry, add in braising sauceingredients and cook for 7 minutes, and then take it out.
3.Beat egg white thoroughly; tear Japanese crab meat into shreds.
4.Heat up 1 tbsp of oil, add in straw mushrooms and stir-fry thoroughly, splash in wine, add in half portion ofthickening sauce and stir until tasty. Transfer to a dish.
5.Heat up 1 tbsp of oil, add in crab meat and remaining thickening sauce, and bring it to a boil. Stir in egg white andstir gently until thickens. Pour it over straw mushrooms and serve.
Tags: chicken powder, cup chicken broth, egg, japanese crab, sesame oil, sprig spring onion, straw mushrooms
Apr 26th, 2010 Posted in Vegetable recipes | one comment »

Ingredients:
Asparagus and baby Tienstin cabbage total 200 g [7 oz] [cut into pieces]
Assorted mushrooms 200 g [7 oz] [cut into pieces]
Minced garlic 1 tbsp
Seasoning :
Sauce Mix:
Lee Kum Kee Double Deluxe Soy Sauce 1 1/2tbsp
Lee Kum Kee Chicken Bouillon Powder 1/2 tsp [2.5 g]
Water 8 tbsp
Corn starch 1 1/2tsp
Sugar 1/2tsp
Directions:
1. Cook asparagus and baby Tienstin cabbage in stock or water. Drain and put on a serving plate. Keep warm.
2. Saute minced garlic in 1 tbsp oil. Add assorted mushrooms and stir-fry for 2 minutes. Stir in sauce mix and heat through. Pour mushrooms over vegetables. Serve hot.
Tags: Cabbage, chicken bouillon, cook asparagus, mushrooms, seasoning sauce, soy sauce, vegetables, water drain
Apr 24th, 2010 Posted in Seafood recipes | no comment »

Ingredients:
450g cuttlefish paste
1 fresh bean curd sheet
80g steamed shrimps dices
1 tbsp blanch frozen mixed vegetables
150g diced mango
150g diced apple
little mayonnaise
little concentrated milk
Seasoning :
1/2 tsp salt
1/2 tsp white sugar
1 tsp corn flour
little pepper
1 egg white
Directions:
1.Rub the bean curd sheet with a wet cloth. Cut into small pieces.
2.Combine the seasonings, cuttlefish paste and mixed vegetables. Stir well. Refrigerate for 30 minutes.
3.Wet your hands with oil or water. Stuff the cuttlefish paste onto the bean curd sheet. Place some diced shrimps on top. Roll up.
4.Heat the oil until 80% hot. Deep-fry the spring rolls until golden brown. Drain away excess oil. Dish. Combine the ingredients of salad dressing. Serve.
Tags: bean curd, brown drain, cuttlefish, deep fry, diced apple, excess oil, fresh bean, mango, pepper, salad dressing, shrimp, small pieces, spring rolls, vegetables, wet cloth, white sugar
Apr 23rd, 2010 Posted in Pork recipes | no comment »

Ingredients:
40g beautiful millettia root
160g dried conches
1(about 600g) pig’s knuckle
2 slices jinhua ham
1 corn
1 fresh lily bulb
5 honey dates
2,000ml water
Directions:
1.Wash and drain beautiful millettia root, conches, jinhua ham individually with warm water twice.
2. Clean and parboil pig’s knuckle in boiling water for 10 minutes to clear the blood and fat, drain and set aside.
3.Clean and cut corn into pieces. Clean and wash other ingredients.
4.Put all the prepared ingredients, except fresh lily bulb, into boiling water. Boil over high heat for 15 minutes, then turn to low heat and simmer for 2 hours. Add fresh lily bulb and keep it boiling for another 15 minutes.
5. Add salt for seasoning and serve.
Tags: boil, boiling water, corn, high heat, honey, warm water
Apr 22nd, 2010 Posted in Seafood recipes | no comment »

Ingredients:
15g dried mantis shrimps
40g cellophane noodles
320g Japanese radish
5 slices carrot
2 cups chicken broth
2 slices ginger(shredded)
Seasoning :
1/2 tsp salt
1/4 tsp sugar
little sesame oil & pepper
Directions:
1.Wash dried mantis shrimps thoroughly, soak in water until tender, cut into chunky dices; wash cellophane noodles, soak in water until tender, strain and then set aside.
2.Cut Japanese radish into thin slices.
3.Drizzle some oil in a wok, stir-fry ginger shreds and dried mantis shrimps until aromatic. Pour in chicken broth, add in Japanese radish, carrot and seasonings and cook until boils; simmer on low heat until radish is cooked; add in cellophane noodles and cook until it boils again. Ready to serve.
Tags: amp, carrot, cellophane noodles, chicken broth, ginger, ginger shreds, japanese radish, seasonings, sesame oil
Apr 21st, 2010 Posted in Chicken recipes | one comment »

Ingredients:
1 free range chicken
little salt, pepper, flour
25g oil
55g butter
150g white wine
250g chicken broth
1 bay leaf
5g all-purpose flour
8 mushrooms, 5mm slices
10g brandy
7g egg yolk
30g cream
300g buttered rice
Directions:
1.Remove claws and breast from chicken. Half the chicken and spread some salt, pepper and flour on the surface. Heat saucepan with oil and 10g butter, fry the chicken lightly. Remove stains, add white wine, 30g broth and bay leaf into the pan and cover with lid, stew for 30 mins.
2.Melt 15g butter in another pan, sprinkle in all-purpose flour, stir fry with wooden scope over low heat until all flour dissolved, add in remained wine and soup from chicken stew to form thick sauce. Filter and place in(1).
3.Fry mushroom slices in 20g butter, sprinkle with brandy. When done, place into(1).
4.Mix egg yolk and cream, add into off-heat(1), add more butter for favourite. Season with salt and pepper. Serve with buttered rice.
Tags: chicken broth, chicken stew, free range chicken, mushroom slices, mushrooms, purpose flour, traditional chicken, white wine
Apr 20th, 2010 Posted in Pork recipes | no comment »

Ingredients:
80g dried oysters
480g pork belly
3 shallot(sliced)
4 tbsps Chiuchow bean paste
1 tsp Shaoxing wine
1 tsp corn flour
2 tbsps water
Seasoning :
1 tbsp brown sugar
1 1/2 cup water
Directions:
1.Soak dried oysters until tender, wash; wash pork belly, cut into pieces with skin intact, blanch in boiling water, rinse, and then strain.
2.Put 2 tbsps of oil in a clay pot, stir-fry shallot until aromatic, add in dried oysters, toss well, splash in wine, add in pork belly and bean paste, stir thoroughly, add in seasonings, and contine to cook until it boils. Then simmer on low heat until the pork becomes tender, add in thickening sauce, and toss thoroughly. Ready to serve.
Tags: blanch, clay pot, contine, pork belly, seasonings, shaoxing, wine