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Showing posts from December, 2009

Sambal Petai

Ingredients: *1/4 cup Cooking Oil * 250 grams medium sized prawns, shelled and deveined * 50 grams tamarind pulp, mixed with * 125ml (1/2 cup) water and strained * 100 grams stinky beans (petai) * 1 tbsp sugar to taste (I replace them with honey) * 1 tsp salt, or to taste Spice Paste (ground) * 80 grams (10) fresh red chillies * 10 grams (8) dried red chillies * 20 grams (2 cloves) garlic * 200 grams (20) shallots * 20 grams (8) candlenuts * 10 grams (2 tbsp) belachan, toasted Methods: 01. Heat 1/4 cup oil in a pan over a medium flame to saute the spice paste till fragrant. 02. Add the prawns and tamarind water, bringing to a quick boil. Add the stinky beans, and season to taste with sugar and salt. 03. Fry until prawns are cooked and gravy is at the desired consistency before dishing out.

Minty Chocolate Cookies

Ingredients: *1 cup unsalted butter, at room temperature *1 cup powdered sugar *1 teaspoon pure vanilla extract *1 cup nonalkalized cocoa powder *1 egg white *3/4 teaspoon fine-grain sea salt *1 1/2 cups whole-wheat pastry flour Peppermint cream filling: 2+ cups powdered sugar, sifted 10 - 15 drops peppermint extract (to taste) 1/4 cup half and half (or water if you are going to keep the cookies around unrefrigerated for a while) Methods: 01.Pre-heat the oven to 350F degrees, position the racks in the middle of the oven, and line two baking sheets with parchment paper or a Silpat. 02.Using a stand mixer or handheld mixer, cream the butter until light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a time or two. Stir in the vanilla extract, cocoa powder, egg white, and salt and mix until the cocoa powder is integrated and the batter is smooth and creamy and the consistency of a thick frosting. Add the flour and mix just until the batter is no long

Ginger & Orange Cakes

Ingredients: * 600g currants , sultanas and raisins * 100g glacé cherries * 50g mixed peel (chop a couple of whole ones if you can) * 50g glacé ginger or crystallised ginger , roughly chopped * 100g glacé or diced pineapple , roughly chopped * 60ml Cointreau or Grand Marnier * 60ml ginger wine * 2 tbsp Angostura bitters (the orange version is good) * 225g light muscovado sugar * 250g butter , softened * 225g plain flour * 1 tsp ground ginger * ¼ of a whole nutmeg , grated * 1 tsp cinnamon * 1 tbsp vanilla extract * 100g whole blanched almonds * 4 eggs * 1 orange , zested Decoration: * 2 tbsp apricot jam , mixed with 1 tbsp water and sieved * 500g marzipan * cornflour for rolling * 4 tbsp vodka * 500g ready-rolled fondant icing Methods: 01.  Soak the dried and glacé fruit in the alcohol and Angostura bitters for up to 2 days. 02. Heat the oven to 140C/fan 120C/gas 1. Line an 18cm square or 20cm round cake tin with 2 layers of baking parchment. Beat the sugar and butter together then si

Pizza Pocket Wreath

Ingredients: * 30 square wonton wrappers (we used Nasoya; some are thinner and tear more easily) * Pepperoni slices * 1/3 cup pizza sauce, plus extra for dipping * 1 cup shredded mozzarella cheese *  1 large green pepper, cut into thin strips * Small bowl of water * Vegetable oil Methods: 01.Lay the wonton wrappers on a dry work surface. In the center of each wrapper, place a slice of pepperoni, 1/2 teaspoon of pizza sauce, 1/2 tablespoon of cheese, and 1 pepper strip. 02.Dip your finger in water and moisten all 4 edges of the wonton, then fold it in half, pressing along the edges to seal it. 03.Heat one teaspoon of oil in a large skillet over medium heat and cook the pockets until brown, about 2 minutes on each side, adding more oil as needed. 04.Remove the wontons from the pan and place them on paper towels to absorb excess oil. Arrange them in a wreath shape, and serve with extra sauce for dipping.

Baked Ham with Honey-Apricot Glaze

Ingredients: *10-14 pound spiral-sliced, fully-cooked smoked ham *1 cup honey *1 6-oz. orange juice concentrate, thawed *1/3 cup soy sauce *1/3 cup apricot jam *1/2 teaspoon ground nutmeg *1/4 teaspoon ground cloves Methods: Preheat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Stir together remaining ingredients in medium bowl; set aside. Bake ham for 30 minutes; pour glaze over ham and continue to bake until ham is heated through, about a total of 2 1/2 hours. (about 15-18 minutes per pound.) Serving Suggestions: A spiral-sliced ham is an easy and elegant start to a holiday meal. Serve with dilled potato salad, fresh spinach salad, biscuits, and angelfood cake with strawberries.

Chicken Pasta Salad a l'Orange Recipe

Ingredients: * 2-1/2 cups uncooked bow tie pasta * 2 cups cubed cooked chicken breast * 2 celery ribs, thinly sliced * 1 can (11 ounces) mandarin oranges, drained * 1 can (2-1/4 ounces) sliced ripe olives, drained * 1/3 cup fat-free plain yogurt * 1/3 cup reduced-fat mayonnaise * 1/4 cup thawed orange juice concentrate * 1 tablespoon white vinegar * 2 teaspoons sugar * 1/4 teaspoon salt * 1/4 teaspoon ground mustard * 6 cups torn mixed salad greens * 1/2 cup cubed avocado Methods: 01.Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, celery, oranges and olives. 02. For dressing, in a small bowl, combine the yogurt, mayonnaise, orange juice concentrate, vinegar, sugar, salt and mustard. Pour over pasta mixture and toss to coat. 03.For each serving, spoon 1-1/3 cups pasta mixture over 1 cup of greens; top with about 1 tablespoon avocado

Cranberry Cheesecake

Ingredients: * Crust: * 1/2  cup  sugar * 1/3  cup  unsweetened cocoa * 40  chocolate graham cracker sticks (about 3 ounces) * 1  tablespoon  butter, melted * 1  large egg white * Cooking spray Topping: * 1 1/2  cups  sugar * 1/2  cup  orange juice * 1/4  cup  fresh lemon juice * 1  (12-ounce) package fresh cranberries * 2  teaspoons  grated lemon rind * 1  teaspoon  grated orange rind * 1  large egg white Filling: * 1  cup  sugar * 2  (8-ounce) packages 1/3-less-fat cream cheese, softened * 1  (3-ounce) package cream cheese, softened * 3/4  cup  fat-free milk * 5  large egg whites Methods: 01.Preheat oven to 400°. 02.To prepare crust, combine first 3 ingredients in a food processor; process until finely ground. Add butter and 1 egg white; pulse just until combined (do not form a ball). Firmly press crust mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack. 03.Reduce oven temperature to 350°. 04.To prepare toppi

Christmas Fruit Cake

Ingredients: *1 cup currants *1 cup mixed candied peel *3/4 cup candied pineapple (chopped) *3/4 cup red candied cherries (halved) *3/4 cup raisins *1/2 cup brandy *1 cup all-purpose flour *1 teaspoon baking powder *1/4 teaspoon baking soda *1/8 teaspoon ground allspice *1/8 teaspoon ground cinnamon *1/8 teaspoon ground nutmeg *1 pinch of salt *6 tablespoons butter (softened) *1/2 cup packed brown sugar *2 tablespoons strawberry jam *1 tablespoon molasses *3 eggs *3/4 cups walnuts (chopped) Methods: 01. Mix the currants, mixed peel, pineapple, cherries, raisins and the brandy in a bowl, cover and let sit for 24 hours, stirring occasionally. 02. Mix the flour, baking powder, baking soda, allspice, cinnamon, nutmeg and salt in a bowl. 03. Mix 1/4 cup of the dry mixture into the wet mixture. 04. Mix the butter, sugar, jam and molasses in a bowl. 05. Mix the eggs into the butter mixture one at a time. 06. Mix the remaining flour mixture into the butter and egg mixture. 07. Mix in the fruit

Ginger Man

Ingredients: *3 cups of all purpose flour *¾ teaspoon baking soda *2 teaspoons ground ginger * ¼ teaspoon salt *¼ teaspoon ground nutmeg *¼ teaspoon ground cloves *1 teaspoon ground cinnamon * ½ cup unsalted butter *½ cup granulated white sugar *1 large egg * 2/3 cup unsulphured molasses For frosting you will need the following ingredients: *½ cup unsalted butter at room temperature *1 teaspoon pure vanilla extract *2 cups of confectioners sugar, sifted *1 ½ tablespoons of milk or light cream *Assorted food coloring if you want colorful icing Methods: 01.To make the gingerbread, you need to first whisk together the salt, flour, baking soda, and spices in a large bowl.  Now using your electric mixer or hand mixer, cream the butter and sugar in this separate location until it becomes light and fluffy.  Next add the molasses and egg and beat it until it is well combined.  Add the flour mixture slowly and beat the mixture until the flour mix is incorporated into the rest of the mixture. 02

Turkey Taco Cups

Ingredients: *4 10-in. (burrito-size) flour tortillas *1 lb ground turkey *1 carrot, shredded *1 package (1 oz) taco seasoning mix *1 cup chopped lettuce *½ cup shredded Cheddar *2 plum tomatoes, seeded and chopped Methods: 01. Heat oven to 375°F. Cut three 4 1⁄4-in. circles out of each tortilla. Lightly coat tortilla circles with nonstick spray. Place each circle into a muffin pan to shape into a cup. Bake 8 to 9 minutes until crisp. Cool. 02. Meanwhile, cook turkey and carrot with taco seasoning according to package directions. Divide turkey mixture, lettuce, Cheddar and tomato among taco cups.

Deep Fried Turkey

Ingredients: * 2  tablespoons  kosher salt * 1  tablespoon  salt-free spicy seasoning blend * 1  teaspoon  garlic powder * 1  teaspoon  onion powder * 1  teaspoon  dried crushed red pepper * 1  (12- to 14-lb.) whole frozen turkey, thawed * 2  tablespoons  vegetable oil * Peanut oil Methods: 01. Stir together first 5 ingredients. 02. Remove giblets and neck from turkey, and, if desired, reserve for another use. Rinse turkey with cold water. Drain cavity well; pat dry. Rub turkey evenly with 2 Tbsp. vegetable oil. Loosen and lift skin from turkey breasts with fingers without totally detaching skin; spread one-fourth salt mixture evenly underneath. Carefully replace skin. Sprinkle additional one-fourth salt mixture inside cavity; rub into cavity. Sprinkle remaining salt mixture evenly on skin; rub into skin. Place turkey on fryer rod. 03. Pour peanut oil into a deep propane turkey fryer, pouring 10 to 12 inches below top of fryer. Heat to 300° over a medium-low flame according to manufact

黑芝麻汤圆 Black Sesame Filled Glutinous Rice Balls

Ingredients: *8 oz. glutinous rice (sticky rice) flour *180 ml water (3/4 cup water) *1/4 cup black sesame seeds *1/4 cup sugar *1/2 stick unsalted butter (1/4 cup or 4 tablespoons) Ginger Syrup (姜茶): *5 cups water (reduced to 4 cups after boiling) *1 cup sugar *4 oz. old ginger (skin peeled and then lightly pounded with the flat side of a cleaver) *1/2 teaspoon sweet osmanthus (optional) *2 screwpine leaves or pandan leaves (tie them into a knot, optional) Methods: 01.Lightly toast the black sesame seeds over medium fire until you smell the aroma of the black sesame seeds. Please take note that the sesame seeds will start popping when they are heated, so use your lid to cover. Don’t burn the black sesame seeds; transfer them out and let cool as soon as they smell aromatic. 02.Use a mini food processor to grind the black sesame seeds until they become fine. Transfer the ground black sesame into a wok, add sugar and butter and stir well to form a thick paste. If they are too dry, add mo

汤圆 Plain Glutinous Rice Balls

Ingredients (glutinous rice balls): *300g glutinous rice flour *½ cup of boiling water *1 cup of water (room temperature) *Food coloring (optional) Ingredients (syrup): *Rock sugar to taste *3-4 slices fresh ginger (optional) *4 pcs screwpine leaves /pandan leaves  (optional) Methods: 01. Take ⅓ of the flour and put in a big bowl. Add in ½ cup of boiling water. 02. Using a wooden spoon, mix the dough till smooth. Slowly add the ⅔ of the flour and keep adding some water (room temperature) till you get a dough that doesn’t stick to your hands. Add flour or water to get the right consistency. 03. Once the dough is pliable, divide the dough into half. Add half portion with a few drops of red food coloring. Knead until the color is well balanced. 04. Pinch a piece of dough off and shape into a tiny balls. Do the rest the same way until you finished all the dough (both white and pink). 05. To prepare the syrup: Add in the amount of water you want to make the syrup. When boiling, add in the g

Red Beans Soup & Glutinous rice balls

Ingredients: *Small red beans *Glutinous rice ball *Sugar *Water Methods: 01.Wash the small red beans and soak them into cold water about 5 hours 02.Boil the small red beans with 1000c.c water about 5 minutes 03.And poach it about 30 minutes 04.Add glutinous rice balls and some sugar to the pot

Minced Pork Glutinous Rice Balls

Ingredients: *250gms glutinous rice flour *250gms minced pork *250gms lean pork *1 small jicama (yam bean/sengkuang) *1 carrot *1 stalk Chinese celery *4 pips garlic (chopped) *2 tbsp oyster sauce *3 tbsp sesame oil *2 tbsp light soy sauce *2 tbsp corn starch *1/2 tbsp salt *Some pepper *3 liter water Garnish: *Fried garlic oil *Chopped Chinese celery OPTIONAL: *Pork Liver *Pork Kidney *Pork Intestine Methods: 01. Heat up the wok. Add in 3 tablespoon of oil and sauté the chopped garlic until golden brown. Scoop and leave aside to cool. 02. Put the minced meat into a mixing bowl. Add in some pepper, 2 tablespoon each of chopped Chinese celery, chopped carrot, sesame oil, light soy sauce, corn/tapioca starch, and one tablespoon each of oyster sauce and fried garlic. Mix evenly. 03. Oil a metal plate and lay the rolled meat balls and steam for 5 minutes. Leave aside to cool. 04. Cut the remaining carrot, jicama and lean pork into slices. 05. Bring 3 liter pot of water to boil. Add in Item

Roast Chicken

Ingredients: *1 small onion, peeled and quartered *3 cloves garlic, peeled and quartered *3 sprigs fresh tarragon *3 sprigs fresh thyme *1 5-pound chicken, giblets removed *2 tablespoon extra-virgin olive oil *1 teaspoon kosher salt *1/2 teaspoon freshly ground pepper Methods: 01.Preheat oven to 375°F 02.Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down. 03.Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175°F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.

Little Frosty Christmas Cakes

Ingredients: *Butter , for greasing *1 quantity Easy apple fruit cake, uncooked (see link below) *2 tbsp apricot jam *500g pack natural marzipan *500g pack ready-to-roll white icing *16 fresh cranberries *Bunch rosemary , broken into small fronds *50g caster sugar 1 egg white *50g icing sugar *approx 1m gold ribbon Methods: 01.Heat oven to 180C/fan 160C/gas 4. Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper. Divide the cake mix between the ramekins, transfer to a baking sheet and slide into the oven. Bake for 30 mins until springy and dark golden brown. Leave until cool enough to handle, then run a round-edged knife around the edge of the each cake. Turn out and cool completely on a rack. 02.If the cakes have risen into peaks, make flat by slicing the tops off with a serrated knife. Melt the jam with 1 tbsp water and brush over the top of the cakes. Lightly knead the marzipan and shape eight golf ball-sized balls. (You will have some left over -