Red Wine Steak Kabobs


*1 large beef bouillon cube (equivalent to make 2 cups)

*2 cups water

*1 1/2 cups Cabernet Sauvignon wine

*2 tablespoons minced shallots

*6 tablespoons butter

*1 1/2 lbs. boneless beef top sirloin steak, cut into 1 1/2-inch cubes

*1 medium yellow onion, cut into 1 1/2-inch triangles


01.Add beef bouillon cube, wine, and shallots to a large skillet and cook over high heat until mixture boils and reduces to half, about 15 minutes. Remove from heat and swirl in butter 1 tablespoon at a time. Cool to room temperature. Pour half of the sauce into a small bowl, cover, and refrigerate until ready to serve. Pour remaining sauce into a large bowl and add steak and onions turning to coat. Cover bowl and marinate in the refrigerator for 1 hour. Remove steak and onions from marinade and thread alternately on to metal skewers.

02.Preheat grill according to manufacturer's instructions for medium heat. Grill kabobs for about 10 - 15 minutes, turning occasionally during cooking process, until steak is desired doneness. (A 10-minute cooking time should result in medium-rare steak over medium-hot, ashen coals.) Meanwhile, warm up reserved sauce in the microwave or in a saucepan until just warm. Remove kabobs from grill and arrange on individual plates or a large platter. Drizzle sauce over kabobs and serve immediately.

Makes about 4 servings

Peppermint white chocolate with a festive chocolate dipped marshmallow

* 6 cups milk
* 6 cups heavy cream
* 1 Cup white chocolate melting chips or wafers
* 3/4 Cup peppermint schnapps
* 1 Cup milk chocolate melting chips or wafers
* 1 pack wooden toothpicks
* 1 bag marshmallows
* 1 shaker chocolate sprinkles

01.Bring milk to a simmer in a heavy large saucepan. Reduce heat to medium-low. Add white chocolate and stir until smooth. Remove from heat and stir in schnapps.
02. Transfer to a round chafing dish with a ladle for guests to serve themselves into individual mugs. Serve with chocolate-dipped marshmallows on the side.
03. To make chocolate-dipped marshmallows: Melt milk chocolate chips in a small bowl in the microwave for 10-second increments; stir until smooth. Insert a toothpick into a marshmallow and swirl the bottom half of the marshmallow in the chocolate. Immediately shake sprinkles over the chocolate. Place on wax paper until chocolate sets.

Portuguese Egg Tart

The Portuguese egg tart, also called Pastel de Nata, is popular in southeast Asia and in Europe. This recipe is made easy by using ready-made packaged pastry. All that is left to do is the filling for the tart shells, which is also very easy to make.


1 box of Betty Crocker Pie Crust Mix or 1 frozen and rolled Pillsbury 9-inch pie crust
3 tbsp melted butter
1/3 cup cold water
1/3 cup of sugar
1/3 cup of heavy whipping cream
1/3 cup of milk
4 egg yolks
1 teaspoon pure vanilla extract


Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.

Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.

Preheat the oven to 400 degrees F. Butter the muffin pan.

Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).

Bake in a 400 degrees F oven for 20 to 22 minutes, or until the tarts are golden brown and set.

SanDan Congee


01. 1 bowl Plain rice
02. A Egg
03. A Preserved eggs(Pidan)
04. A salted egg
05. 1 tsp Soup-stock
06. 1 tsp Chicken powder
07. 1/2 tsp sugar
08. 500cc Water
09. Some Salt & Pepper


01. sliced the preserved eggs and salted egg.
02. Boiling plain rice with the water and add salted egg and preserved egg cook for about 15 minutes.
03. Mix together chicken powder, sugar, salt and soup-stock.
04. Beat to spread the egg and put it into the pot then turn off the heat
04. Serve with some salt and pepper.

Teochew Casserole Porridge (潮汕砂锅粥)

Dried Turnip
Sesame oil

1. Cut and washed shrimp, shrimp should, shrimp feet, the shrimp split in half.
2. Cleaned and cut dried turnip, celery cut pellets, ginger cut into filaments.

1. Into the remaining rice in casserole, add rice to 4 times of water, open, cook over medium heat, begin to thick porridge.
2. Add dried turnip, stir it for 2 minutes.
3. Add ginger, stir cook for half a minute.
4. Add shrimp, stir cook until shrimp change color.
5. Serve some celery.
6. 1 spoons sesame oil, turn off the heat, the use of casserole heat, stirring evenly.

This pot to cook with leftover rice porridge for almost 20 minutes, mainly is to first cook thick porridge, a bowl of leftover rice, but also achievements in a pot of creamy porridge.

Stir Fried Rice cake with Gochujang Sauce (Ddeokbokki in Korean)


*Fresh rice cake 300g

*1/2 an onion

*1 stalk of spring onion

*2 leaves of cabbage

*Water 1/3 cup

*Seasoning sauce (mix these in a bowl well) : Gochujang 2 tbsp, Sugar 2 tbsp (I used dark brown sugar), Chili *powder 1/2 tsp , Squashed garlic 1 tsp (If you are afraid of spice, you can reduce the chili powder)


1.Thin slice the onion.

2.Cut the cabbage and spring onion into medium size pieces.

3.Cut the fish cake sheets into medium size pieces.

4.Separate the rice cakes with your hands.


1.Pre heat the wok for about 10 seconds.

2.Add some oil and the onion. Stir it.

3.Add the cabbage and stir it.

4.Add the rice cakes, fish cakes, sauce and water. Stir it.

5.Add the spring onion. Stir it

6.Once all the vegetables are cooked, serve the meal on the plate.

Korean Kimchi Soup

*3/4 cup of lean pork or beef (replace with tofu if you want to decrease the fat content)
*5 cups of sliced kimchi, drained
*1tbs of sugar
*1tbs of hot pepper flakes
*1tbsp of gochujang (use less to reduce the spiciness)
*1tbsp of sesame oil
*Two heads of green onions, minced
*3 cups of water
*3/4 cup of lean pork or beef (replace with tofu if you want to decrease the fat content)*5 cups of sliced kimchi, drained*1tbs of sugar*1tbs of hot pepper flakes*1tbsp of gochujang (use less to reduce the spiciness)*1tbsp of sesame oil*Two heads of green onions, minced*3 cups of water

In a deep pot, place the chopped kimchi, hot pepper flakes, green onions, gochujang, and sugar. Turn on the heat and fry them for a couple of minutes. Next, pour in the water so it covers all of the ingredients. Let it boil for 30 minutes. Next, add the sesame oil and meat of your choice and let it simmer for five to ten minutes, or until the meat is tender. Turn off the heat and let it cool for several minutes before serving.

To lessen the "hotness" of Kimchi stew, use one more cup of water, forgo the gochujang, and load up on the meat. Let it simmer for slightly longer to let the flavor penetrate the meat.

To reduce the calories, replace meat with tofu. Chop the tofu into small cubes and let it simmer until it is falling apart. Skip the sugar.