Sep 30th, 2010 Posted in Beef recipes | no comment »

Ingredients :
1 pcs About 1.5kg beef short ribs
2 tsp Salt
1 tsp Black pepper(crushed)
Seasoning :
1 tbsp flour
125 ml beef stock
little pepper and salt
Directions:
Gravy Method
1. Get 2 tbsp oil from the baking tray, heat it up, add flour and cook until a roux is formed.
2. Add stock gradually, cook until thickened, season to taste.
Method
1. Rinse and dry the ribs, rub with salt and pepper.
2. Preheat an oven to 200℃, place the ribs on the roasting tin with rack bake for one hour (depend on the rareness).
3. Remove and rest for 10 minutes before carving.
Tags: beef ribs, beef short ribs, black pepper, pepper and salt
Sep 28th, 2010 Posted in Pork recipes | no comment »

Ingredients :
1pcs Boned pork loin
15 cloves Garlic
2 tbsp Flour
100 ml Madeira wine
100 ml Chicken Broth
Seasoning :
1 tsp Thyme
2 tsps Salt
a little Black pepper
Directions:
1. Preheat over to 180℃. Season pork with salt, thyme and black pepper. Tie with a cotton string to maintain the shape.
2. Peel and slice the garlic.
3. Sear the pork loin with a little oil. Put half of garlic slices between the meat.
4. Wrap the loin and garlic with aluminum foil, place in a roasting pan, and roast for 20 minutes. Remove the foil and bake for another 20-25 minutes and rest before carving.
5. Boil the juice from the meat with Madeira wine. Mix flour and chicken broth together, pour into the wine, and bring to a boil and season to taste.
Tags: cloves garlic, madeira wine, ml chicken broth, pork loin, roasting pan
Sep 25th, 2010 Posted in Seafood recipes | no comment »

Ingredients :
300g Medium sized prawn
75g Straw mushrooms
2 pcs Tomatoes(wedged)
1 cup Stock
2cloves Garlic(sliced)
2slices Ginger
1 Celery(short sticks)
Seasoning :
1 tsp Chicken powder
1/4 cup Ketchup
2 tbsp Rice vinegar
2 tbsp Sugar
4 pcs Haw flakes
1 tsp Garlic(minced)
1 tsp Chili(minced)
Directions:
1.Trim prawns, wash thoroughly, then pat dry. Parboil in oil, set aside.
2.Cut straw mushrooms in half. Blanch in boiling water, rinse in cold water, then strain.
3. Heat some oil in a wok. Add in ginger and garlic, stir-fry until fragrant. Put in straw mushrooms and tomatoes, stir-fry thoroughly.
4. Pour in stock and seasonings, bring to a boil, then add in prawns and celery. Serve immediately in wok.
Tags: chicken powder, garlic, straw mushrooms, tomato sauce
Sep 24th, 2010 Posted in Fish recipes | no comment »

Ingredients :
6 pcs Small yellow croakers
1 pcs Aluminium paper
Seasoning :
75g Black tea leaves
100g Brown sugar
2 tbsp Soy sauce
2 pcs Star anise
1 tbsp Cooked oil
1/2 tsp Caster sugar
1/2 tsp Flavoured salt
1 tsp Rose essence wine
2 sprigs Spring onion(short sticks)
Directions:
1.Clean and wash yellow croakers thoroughly, pat dry, mix with marinade, then leave for 30 minutes. Set aside.
2.Preheat an oven to 250°C for 20 minutes.
3.Line a baking tray with aluminium paper, put in smoking mixture, place a rack on it, then lay the fish on the rack. Bake them at 250°C for about 20 minutes to smoke the fish until well cooked. Serve.
Tags: black tea, fish, soy sauce, wine
Sep 22nd, 2010 Posted in Vegetable recipes | no comment »

Ingredients :
300g Ma Lan(Kalimeris indica)
1 pc Dried beancurd
Seasoning :
1 tbsp Fish sauce
1 tsp Chicken essence powder
1 tbsp Caster sugar
1 tbsp Sesame seed oil
1/2 tsp Peppercorn oil
Directions:
1.Pick weed from Ma Lan, wash, then strain.
2.Blanch vegetable in boiling water until cooked, remove from water, rinse, cool, then squeeze out excess water.
3.Grind in electric mixer into powder.
4.Grind dried beancurd into tiny pieces.
5.Put all the above ingredients in a mixing bowl, then mix with seasonings thoroughly. Serve.
Sep 19th, 2010 Posted in Seafood recipes | no comment »

Ingredients :
450g Prawns
1 tbsp Poning soy bean paste
10g Ginger(strips)
2 sprigs Spring onion (short sticks)
Seasoning :
1 tsp Rose essence wine
2 tbsp Soy sauce
1 tsp Oyster sauce
1 tsp Caster sugar
1 tbsp Water
Directions:
1.Wash prawns, cut legs and antennae.
2.Heat 2 tsp of oil, put in ginger and spring onion, add in soy bean paste and prawns, stir-fry until the prawns turn reddish.
3.Add in seasonings, stir thoroughly, cover with a lid to cook for 3 minutes. Serve.
Tags: caster sugar, oilSoy productsCookingJapanese cuisineVietnamese cuisineFermented bean pasteFood preservationSoy sauceStir fryingFood and drinkCuisineFermented foodsHospitality_RecreationHospitality_Recreation, spring onion
Sep 17th, 2010 Posted in Beef recipes | one comment »

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.
Tags: bones, herbs, lamb rack, salt and pepper, tbsp olive oil
Sep 16th, 2010 Posted in Desserts recipes | no comment »

Ingredients :
filo pastry 6 sheets
spinach leave 100g
onion, finely chopped 1/2
olive oil 1 tbsp
cheddar cheese, grated 30g
mozzarella cheese, grated 30g
Parmesan cheese 30g
pine nut 50g
Olive oil for brushing
salt 1/4 tsp
Some pepper
Directions:
1.Rinse and drain spinach leaves, chop finely.
2.Stir fry onion. Add spinach and fry until dry, then mix in pine nuts and cheeses, season.
3.Cut a sheet of filo pastry into 2 portions. Brush one side of a portion with olive oil, and fold into a rectangle. Brush a side with olive oil again.
4.Place the spinach filling at a corner and fold to a triangle. Repeat with other portions.
5.Greased a baking tray, place the triangles on it, bake in a 200℃ oven for 7-10 minutes, until golden brown.
Tags: baking tray, cheeses, drain spinach, olive oil, pine nut, pine nuts
Sep 10th, 2010 Posted in Fish recipes | no comment »

Ingredients :
1/2 salmon fillet, with skin on
30 ml olive oil
50g brown sugar
50g coarse sea salt
little orange zest
10 slices orange
little lemon zest
4 slices lemon
200g fresh dill
Directions:
1.Mix sea salt and sugar together. Rub the mixture onto the salmon together with olive oil, orange and lemon zest.
2.Place the salmon into a container. Arrange the orange and lemon slices on, and sprinkle dill over (skin side of the salmon), then cover with plastic wrap. Keep the salmon in fridge for 12 hours. Flip it over and marinate the other side for another 12 hours.
3.When ready, get away all the marinade, and cut salmon into thin slices without skin.
Tags: fridge, lemon slices, lemon zest, orange and lemon
Sep 9th, 2010 Posted in Soup recipes | no comment »

Ingredients :
1 lean duck
200g dried bamboo shoots
100g Jinhua ham
4 slices ginger
2 spring onion
1 dried bamboo leaf
1 tbsp Shaoxing wine
Seasoning :
A pinch of salt
Directions:
1.Discard the lungs of duck, wash the duck thoroughly. Blanch it in a pot of boiling water with ginger and spring onion to remove stinks of blood.
2.Remove the duck from water, rinse, then cut away its bottom.
3.Soak dried bamboo shoots in water until softened, then drain. Blanch Jinhua ham in boiling water briefly.
4.Put all the above ingredients in a clay pot, put ginger and spring onion on top, add in Shaoxing wine and water, then simmer on low heat for 4-5 hours.
5.Discard ginger, spring onion and bamboo leaf. Add salt to taste, then serve immediately.
Tags: bamboo shoots, duck soup, lungs, wine and water