Creamy Sushi


Filling:
*1/2 pack all purpose cream, chilled
*1 tbsp. wasabi
*1/4 cup mayonnaise

Other Ingredients:

*2 cups newly cooked rice
*2 tbsp. vinegar
*1 1/2 tbsp. sugar
*dash of salt
*4 sheets seaweed or nori
*1 small can luncheon meat, cut in strips
*1 pack cheddar cheese, cut in strips
*1 cup ripe mango strips
*1 1/2 cups lettuce, chopped
*1/4 cup toasted sesame seeds

Methods:
01. For the filling, mix all purpose cream, wasabi, and mayonnaise. Chill for an hour.
02. Mix rice with vinegar, sugar and salt. Cover bowl with damp cloth.
03. Sprinkle sushi mat with water. Lay a seaweed sheet on the sushi mat then top with evenly and thinly distributed rice with whole seaweed is covered.
04. Turn upside down with the seaweed facing you, spread the all purpose cream mixture on the entire sheet but leave a space in one horizontal edge for the filling.
05. Lay luncheon meat, lettuce, mangoes and cheese beside each other on the horizontal space. Roll the sushi mat starting at the edge with the filling.
06. When roll is finished, sprinkle exterior with sesame seeds and cut into smaller rolls. Repeat procedure with remaining ingredients. Serve with remaining all purpose cream mixture and soy sauce.

Canneloni Gratin




Ingredients:(Serving for 4 person)
* 1 onion 1 carrot half bunch parsley
* 50g butter
* 200g ground beef
* 2 cans luncheon meat
* salt, ground black pepper
* 400g tomato
* 2 tbsp spicy ketchup
* 12 lasagna sheets
* 150g grated Parmesan cheese

Methods:

01. Wash, peel and grate the onion and the carrot. Chop the parsley. Shallow fry them on butter for 2-3 minutes, then add the beef and the luncheon meat cut to small cubes. Fry together for 10 minutes and season with salt and pepper in the meantime.
02. Cut the stalks of tomatoes, pur̩e the tomatoes in a blender and strain though a sieve into a pot. Add the ketchup, cook for 10 minutes during while it slightly thickens. Cook the pasta in lightly salted water, strain and drain well. Stuff each piece of pasta with the meat paste and roll it firmly Рthis results in a shape resembling cannelloni.
03. Pour the tomato sauce in a casserole and place the stuffed pasta rolls next to each other with the folded side down. Sprinkle cheese on top and bake in a preheated oven over medium heat for 20 minutes.

Shrimp and Watermelon Salad



Ingredients:
*2 Tbsp. olive oil
*1 lb. peeled, deveined medium shrimp
*2 tsp. snipped fresh thyme
*4 cups sliced bok choy or napa cabbage
*1 cup grape tomatoes, halved
*2 1-inch slices seedless watermelon, halved
*Small limes, halved
*Feta cheese (optional)
*Fresh thyme sprigs

Methods:
01. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp; cook and stir 3 to 4 minutes, until shrimp are opaque. Transfer shrimp to bowl; stir in thyme. Add remaining olive oil, bok choy, and tomatoes to skillet; cook and stir 1 minute. Return shrimp to skillet; cook and stir 1 minute more. Season with salt and pepper.

02. Serve shrimp and vegetables with watermelon. Squeeze lime juice on salads; sprinkle feta and thyme sprigs. Serves 4.

Mee Suah Soup



Ingredients:
* 250 grammes of mee suah (or 4 pieces)
* 50 to 80 grammes of pork tenderloin (sliced thinly)
* 5 pieces dried chinese / shiitake mushrooms (sliced thinly)
* 2 large eggs
* 5 bulbs shallots (sliced thinly)
* 2 stalks spring onions (for garnishing)
* 4 tablespoons palm oil
* 5 soup bowls of hot water

Methods:
01.Heat oil in wok and fry shallots till golden brown. Remove fried shallots.

02.Leaving about 2 tablespoons of oil in wok, add mushrooms and saute for 30 seconds to 1 minute. Push to the side of the wok.

03.Add pork and stir fry till changed colour. Push to the side of the wok. Add remaining oil into wok and fry the eggs. Try not to break the eggs too much. Return mushrooms and pork into the fried egg and stir well for another 15 seconds or so.

04.Add water and bring to boil. Add mee suah and stir well. Mee suah cooks fairly quickly and should turn colour when done.

Agar agar Pandan cake


Ingredients:
*2 (0.88-ounce) package agar agar powder
*6 cups coconut milk
*2 1/3 cup superfine sugar, to taste
*7 1/3 cups cold water
*3/4 cup Sweetened Condensed Milk
*1 Tbs pandan paste, to taste
*1 Tbs mocha paste, to taste


Methods:
01.Dissolve the agar agar in water. Pour in a sauce pan then put on the stove over high heat. Constantly stir with a wooden spoon. Bring to a boil then immediately lower to medium heat. Keep stiring for an even, smooth texture.


02.In a different pot, heat the coconut milk, then combine with the agar agar liquid. Add sugar. Then lower the  heat. Divide the mixture into 3 bowls. Pour 4 tablespoons of condensed milk in each bowl. Add the pandan paste in one of the 3 bowls and mocha in the second bowl. Leave the third bowl as it is. Stir until the color is even.


03.Brush each mold with cold water. Pour the bowl with pandan mixture into the mold to form the first layer. Let it cool about 10 degrees. The oil of the coconut milk will form a skin on top. It wil start to gel. Pour the plain coconut mixture as the second layer when the top is a little sticky to the finger but the liquid hasn't reach a gel consistency. Repeat the same procedure with the mocha mixture. It's crucial that you wait enough time in between each layer so that the layers bind together without mixing with each other.


04.Refrigerate for at least 2 hours or overnight. Unmold the jello cake onto a serving plate. It's delicately flavored.

Chicken Marsala



Ingredients:
*4 small (12 ounces total) boneless, skinless chicken breast halves
*Nonstick spray coating
*1-1/2 cups sliced fresh mushrooms
*2 tablespoons sliced green onion
*2 tablespoons water
*1/4 teaspoon salt
*1/4 cup dry Marsala or dry sherry

Methods:
01. Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves.

02. Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves.

03. Carefully add mushrooms, green onion, water, and salt to skillet. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minutes). Add Marsala or dry sherry to skillet. Heat through. Spoon vegetables and sauce over chicken. Makes 4 servings.

Cheesy Potato Cup



Ingredients:
*4 (6-ounce) baking potatoes, pierced with fork
*1/3 cup fat-free (skim) milk
*1 tablespoon butter
*1/4 teaspoon salt
*2 ounces American cheese, cut into 8 cubes
*8 broccoli florets

Microwave Directions
01.Place potatoes in microwave and cook on HIGH 10 minutes. Slice potatoes in half. Cut small slice from round ends of each potato (this lets them sit upright on a plate).

02.Hold potatoes with clean kitchen towel and scoop out centers into medium bowl. Mash potatoes in bowl with fork until fluffy. Add milk, butter, and salt. Using electric mixer set on medium speed, beat until blended; do not overmix.

03.Divide mixture evenly among 8 potato shells and arrange in microwavable dish. Top each shell with cheese cube and broccoli floret. Place in microwave and cook on HIGH 2 minutes or until cheese melts.