tag:blogger.com,1999:blog-78753288647589599542024-02-08T09:35:37.168-08:00ES Cook Recipesblogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-7875328864758959954.post-25748653386707346662010-12-16T02:01:00.000-08:002011-03-19T22:47:10.942-07:00Red Wine Steak Kabobs<img class="alignnone size-full wp-image-952" title="red-wine-steak-kabobs" src="http://perfectscook.com/wp-content/uploads/2010/12/red-wine-steak-kabobs.jpg" alt="" width="314" height="382" /><br/><br/><span style="color: #993300;"><strong>Ingredients:</strong></span><br/><br/>*1 large beef bouillon cube (equivalent to make 2 cups)<br/><br/>*2 cups water<br/><br/>*1 1/2 cups Cabernet Sauvignon wine<br/><br/>*2 tablespoons minced shallots<br/><br/>*6 tablespoons butter<br/><br/>*1 1/2 lbs. boneless beef top sirloin steak, cut into 1 1/2-inch cubes<br/><br/>*1 medium yellow onion, cut into 1 1/2-inch triangles<br/><br/><span style="color: #993300;"><strong>Methods:</strong></span><br/><br/>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.<br/><br/>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.<br/><br/>Makes about 4 servingsblogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-79130308913655206342010-12-16T02:00:00.000-08:002011-03-19T22:47:10.954-07:00Peppermint white chocolate with a festive chocolate dipped marshmallow<span style="color: #993300;"><strong><img class="alignnone size-full wp-image-954" title="peppermint-white-chocolate-with-a-festive-chocolate-dipped-marshmallow" src="http://perfectscook.com/wp-content/uploads/2010/12/peppermint-white-chocolate-with-a-festive-chocolate-dipped-marshmallow.jpg" alt="" width="137" height="181" /><br/>Ingredients:<br/></strong></span>* 6 cups milk<br/>* 6 cups heavy cream<br/>* 1 Cup white chocolate melting chips or wafers<br/>* 3/4 Cup peppermint schnapps<br/>* 1 Cup milk chocolate melting chips or wafers<br/>* 1 pack wooden toothpicks<br/>* 1 bag marshmallows<br/>* 1 shaker chocolate sprinkles<br/><br/><strong><span style="color: #993300;">Methods:</span></strong><br/>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.<br/>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.<br/>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.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-15495184182513258642010-12-03T11:04:00.000-08:002011-03-19T22:47:10.927-07:00Portuguese Egg Tart<img class="alignnone size-full wp-image-932" title="portuguese-egg-tart" src="http://perfectscook.com/wp-content/uploads/2010/12/portuguese-egg-tart.jpg" alt="" width="500" height="354" /><br/><br/>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.<br/><br/><strong><span style="color: #993300;">Ingredients:</span></strong><br/><br/>1 box of Betty Crocker Pie Crust Mix or 1 frozen and rolled Pillsbury 9-inch pie crust<br/>3 tbsp melted butter<br/>1/3 cup cold water<br/>1/3 cup of sugar<br/>1/3 cup of heavy whipping cream<br/>1/3 cup of milk<br/>4 egg yolks<br/>1 teaspoon pure vanilla extract<br/><br/><strong><span style="color: #993300;">Method:</span></strong><br/><br/>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.<br/><br/>Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.<br/><br/>Preheat the oven to 400 degrees F. Butter the muffin pan.<br/><br/>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).<br/><br/>Bake in a 400 degrees F oven for 20 to 22 minutes, or until the tarts are golden brown and set.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-16543023717506078952010-11-12T11:51:00.000-08:002011-03-19T22:47:10.915-07:00SanDan Congee<img class="alignnone size-full wp-image-929" title="san_dan" src="http://perfectscook.com/wp-content/uploads/2010/11/san_dan.jpg" alt="" width="456" height="397" /><br/><br/><span style="color: #993300;"><strong>Ingredients:</strong></span><br/><br/>01. 1 bowl Plain rice<br/>02. A Egg<br/>03. A Preserved eggs(Pidan)<br/>04. A salted egg<br/>05. 1 tsp Soup-stock<br/>06. 1 tsp Chicken powder<br/>07. 1/2 tsp sugar<br/>08. 500cc Water<br/>09. Some Salt & Pepper<br/><br/><span style="color: #993300;"><strong>Methods:</strong></span><br/><br/>01. sliced the preserved eggs and salted egg.<br/>02. Boiling plain rice with the water and add salted egg and preserved egg cook for about 15 minutes.<br/>03. Mix together chicken powder, sugar, salt and soup-stock.<br/>04. Beat to spread the egg and put it into the pot then turn off the heat<br/>04. Serve with some salt and pepper.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-42394079541954514962010-11-03T16:42:00.000-07:002011-03-19T22:47:10.894-07:00Teochew Casserole Porridge (潮汕砂锅粥)<img class="alignnone size-full wp-image-925" title="2010110211224821" src="http://perfectscook.com/wp-content/uploads/2010/11/2010110211224821.jpg" alt="" width="385" height="339" /><br/><br/><strong><span style="color: #993300;">Ingredients:</span></strong><br/>Rice<br/>Shrimp<br/>Ginger<br/>Dried Turnip<br/>Celery<br/>Sesame oil<br/>Salt<br/><br/><strong><span style="color: #993300;">Preparation:</span></strong><br/>1. Cut and washed shrimp, shrimp should, shrimp feet, the shrimp split in half.<br/>2. Cleaned and cut dried turnip, celery cut pellets, ginger cut into filaments.<br/><br/><strong><span style="color: #993300;">Methods:</span></strong><br/>1. Into the remaining rice in casserole, add rice to 4 times of water, open, cook over medium heat, begin to thick porridge.<br/>2. Add dried turnip, stir it for 2 minutes.<br/>3. Add ginger, stir cook for half a minute.<br/>4. Add shrimp, stir cook until shrimp change color.<br/>5. Serve some celery.<br/>6. 1 spoons sesame oil, turn off the heat, the use of casserole heat, stirring evenly.<br/><br/>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.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-22789050533428551422010-09-24T17:00:00.000-07:002011-03-19T22:47:10.854-07:00Stir Fried Rice cake with Gochujang Sauce (Ddeokbokki in Korean)<img class="alignnone size-medium wp-image-920" title="basic-ddeokbokki" src="http://perfectscook.com/wp-content/uploads/2010/09/basic-ddeokbokki1-300x182.jpg" alt="" width="300" height="182" /><br/><div id="_mcePaste"><span style="color: #993300;"><strong>Ingredients:</strong></span></div><br/><div id="_mcePaste">*Fresh rice cake 300g</div><br/><div id="_mcePaste">*1/2 an onion</div><br/><div id="_mcePaste">*1 stalk of spring onion</div><br/><div id="_mcePaste">*2 leaves of cabbage</div><br/><div id="_mcePaste">*Water 1/3 cup</div><br/><div id="_mcePaste">*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)</div><br/><div></div><br/><div id="_mcePaste"><strong><span style="color: #993300;">Preparation:</span></strong></div><br/><div id="_mcePaste">1.Thin slice the onion.</div><br/><div id="_mcePaste">2.Cut the cabbage and spring onion into medium size pieces.</div><br/><div id="_mcePaste">3.Cut the fish cake sheets into medium size pieces.</div><br/><div id="_mcePaste">4.Separate the rice cakes with your hands.</div><br/><div></div><br/><div id="_mcePaste"><strong><span style="color: #993300;">Methods:</span></strong></div><br/><div id="_mcePaste">1.Pre heat the wok for about 10 seconds.</div><br/><div id="_mcePaste">2.Add some oil and the onion. Stir it.</div><br/><div id="_mcePaste">3.Add the cabbage and stir it.</div><br/><div id="_mcePaste">4.Add the rice cakes, fish cakes, sauce and water. Stir it.</div><br/><div id="_mcePaste">5.Add the spring onion. Stir it</div><br/><div id="_mcePaste">6.Once all the vegetables are cooked, serve the meal on the plate.</div>blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com1tag:blogger.com,1999:blog-7875328864758959954.post-69854263515772427592010-09-24T05:09:00.000-07:002011-03-19T22:47:10.838-07:00Korean Kimchi Soup<img class="alignnone size-full wp-image-915" title="Kimchi soup" src="http://perfectscook.com/wp-content/uploads/2010/09/Kimchi-soup.jpg" alt="" width="150" height="150" /><br/><br/><strong><span style="color: #993300;">Ingredients:</span></strong><br/>*3/4 cup of lean pork or beef (replace with tofu if you want to decrease the fat content)<br/>*5 cups of sliced kimchi, drained<br/>*1tbs of sugar<br/>*1tbs of hot pepper flakes<br/>*1tbsp of gochujang (use less to reduce the spiciness)<br/>*1tbsp of sesame oil<br/>*Two heads of green onions, minced<br/>*3 cups of water<br/>*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<br/><br/><strong><span style="color: #993300;">Methods:</span></strong><br/>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.<br/><div id="_mcePaste">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.</div><br/><div></div><br/><div id="_mcePaste">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.</div>blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-86944707890889123902010-09-08T17:00:00.000-07:002011-03-19T22:47:10.817-07:00Chinese Rice Wine Mee Suah<img class="alignnone size-medium wp-image-910" title="mee-suah-with-rice-wine" src="http://perfectscook.com/wp-content/uploads/2010/09/mee-suah-with-rice-wine-300x193.jpg" alt="" width="300" height="193" /><br/><br/><span style="color: #993300;"><strong>Ingredients :</strong></span><br/>*1 piece pig’s kidney, cut into thin slices<br/>*1 piece pig’s liver, cut into thin slices<br/>*1 small piece wood’s ear fungus, soaked in water and cut into thin slices<br/>*Some sesame oil<br/>*1 piece young ginger, cut into thin strips<br/>*3 cups water<br/>*Salt and sugar to taste<br/>*1/2 bottle of glutinous rice wine<br/>*1 bundle of mee suah, washed and drained<br/><br/><span style="color: #993300;"><strong>Method :</strong></span><br/>01. Heat sesame oil in pan. Saute the younger till fragrant.<br/>02. Add in wood’s ear fungus and stir fried for a minute. Add in water and let it boil.<br/>03. Once boil pour in the glutinous rice wine, pig’s kidney, liver and mee suah.<br/>04. Season with salt and sugar and let it simmer for a minute or till the liver and kidney is cook. Dish up and serve hot.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com1tag:blogger.com,1999:blog-7875328864758959954.post-6500886249227610152010-09-06T17:00:00.000-07:002011-03-19T22:47:10.804-07:00Chicken in chinese wine<img class="alignnone size-medium wp-image-902" title="chicken in chinese wine" src="http://perfectscook.com/wp-content/uploads/2010/09/chicken-in-chinese-wine-300x209.jpg" alt="" width="300" height="209" /><br/><br/><strong><span style="color: #993300;">Ingredients:</span></strong><br/>*2 chicken drumsticks - cut into bite-sized pieces<br/>*marinate with 1/2 tbsp of soy sauce and corn flour<br/>*3 tbsp of grated ginger<br/>*1 cup of chinese red wine<br/>*1 tbsp of sesame oil<br/>*a pinch of sea salt to taste<br/>*1 tsp of fine sugar<br/>*1/4 cup of water<br/><br/><strong><span style="color: #993300;">Methods:</span></strong><br/>Saute the grated ginger in sesame oil in a non -stick wok over medium heat. When it is fragrant, add in the marinated chicken pieces and stir fry for a few minutes . Add in 1/4 cup of water and let it simmer till the chicken pieces are cooked through. Add in the chinese red wine and let it simmer till aromatic. Add salt and sugar to taste. Serve it hot with rice.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-66943584564314097062010-09-06T05:08:00.000-07:002011-03-19T22:47:10.769-07:00Longan tong sui with snow fungus and red dates<img class="alignnone size-full wp-image-898" title="red dates longan" src="http://perfectscook.com/wp-content/uploads/2010/09/red-dates-longan.jpg" alt="" width="240" height="180" /><br/><br/><span style="color: #993300;"><strong>Ingredients:</strong></span><br/>*5g snow fungus<br/>*20g red dates<br/>*20g ginkgo nuts<br/>*50g sugar or to taste<br/>*1000ml water<br/><br/><span style="color: #993300;"><strong>Methods:</strong></span><br/>01. Soften the snow fungus by soaking it in water for 30 minutes. Drain and cut the snow fungus into pieces.<br/><br/>02. Rinse the longan, red dates and ginkgo nuts with water and set aside.<br/><br/>03. Add water into a pot and bring it to boil.<br/><br/>04. Add longan, red dates, ginkgo nuts, snow fungus, and sugar into the pot.<br/><br/>05. Lower heat to medium to low and boil for about 45 minutes. Add more water if need be.<br/><br/>06. Dish out and serve hot.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com1tag:blogger.com,1999:blog-7875328864758959954.post-26610234382301302202010-07-17T12:41:00.000-07:002011-03-19T22:47:10.705-07:00Gui Ling Gao(Chinese Herbal Black Jelly)[caption id="attachment_890" align="alignnone" width="300" caption="Homemade Guilingao"]<a href="http://perfectscook.com/wp-content/uploads/2010/07/guilinggao.jpg"><img class="size-medium wp-image-890" title="guilinggao" src="http://perfectscook.com/wp-content/uploads/2010/07/guilinggao-300x245.jpg" alt="" width="300" height="245" /></a>[/caption]<br/><br/><span style="color: #993300;"><strong>Ingredients</strong></span><br/>5 packs of <a title="Click here to see image" href="http://www.google.com/images?hl=en&source=imghp&q=guilinggao+powder&gbv=2&aq=f&aqi=&aql=&oq=&gs_rfai=">gui ling gao powder</a><br/>4 1/2 cups water<br/>150gm HoneyComb sugar(黄蜂糖)<br/>3/4 cup water<br/><br/><span style="color: #993300;"><strong>Method</strong></span><br/>01. Put 3 cups of water in a pot with the HoneyComb sugar. Boil until rock sugar dissolve.<br/><br/>02. While boiling sugar water, mix the 5 packs of jelly powder with 1 cup water. Mix well with a whisk.<br/><br/>03. After the sugar water is ready, slowly pour in the jelly powder mixture. Whisk at the same time when pouring in the sugar water. Risk the bowl with rest of the 1/2 cup of water and pour in the pot. Whisk fast to prevent lumps and for a smooth texture. The jelly thicken up really quick so prepare the molds a head of time.<br/><br/>04. Pour the thick jelly into the molds and let it cool and set. It will set once it cooled. Put all the jelly in the refrigerator.<br/><br/>05. In another pot, mix the sugar slap and 3/4 cup water to make syrup. Boil the sugar until it dissolve and bubble up. It is have a consistency of the honey. Do not over boil as it may get too thick. If that's the case then add more water in and continue to bring to boil again only until it slightly thicken.<br/><br/>06. Pour some syrup over cold jelly and serve. You can serve this with honey, condensed milk, or canned fruits.<br/><br/><a href="http://www.youtube.com/watch?v=PGVlewMXZlk&NR=1">Guilingao</a><br/><object width="500" height="405"><param name="movie" value="http://www.youtube.com/v/PGVlewMXZlk&hl=en_US&fs=1?border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/PGVlewMXZlk&hl=en_US&fs=1?border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object>blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com2tag:blogger.com,1999:blog-7875328864758959954.post-35038887582476770732010-07-14T05:31:00.000-07:002011-03-19T22:47:10.687-07:00Chocolate Raspberry Cupcakes<a href="http://perfectscook.com/wp-content/uploads/2010/07/cupcakes.jpg"><img class="alignnone size-medium wp-image-885" title="cupcakes" src="http://perfectscook.com/wp-content/uploads/2010/07/cupcakes-225x300.jpg" alt="" width="225" height="300" /></a><br/><br/><strong><span style="color: #993300;">Ingredients:</span></strong><br/>1 1/2 cups all purpose flour<br/>1/2 cup unsweetened Dutch-process cocoa powder, sifted<br/>1/2 tsp baking soda<br/>Pinch of salt<br/>1 1/4 cups granulated sugar<br/>1/2 cup vegetable oil<br/>1/2 cup milk<br/>1/2 cup frozen raspberries, not thawed<br/>1 tsp vanilla<br/>2 tbsp balsamic vinegar<br/><br/><span style="color: #993300;"><strong>Methods:</strong></span><br/>01. Preheat oven to 350F. Line a muffin pan with cupcake liners. Set aside.<br/>02. In a small bowl, mix together flour, cocoa powder, baking soda, and salt.<br/>03. In a large bowl, using an electric mixer, beat sugar and oil until well combined. Add milk, frozen raspberries, and vanilla, being just until raspberries are mashed and well incorporated. Add flour mixture, beating until well blended. Mix in balsamic vinegar.<br/>04. Scoop batter into prepared pan. Bake in preheated oven for 25 minutes, or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.<br/>White Chocolate Raspberry Buttercream Frosting<br/>Adapted from Maple Buttercream by Julie Hasson<br/>Makes 2 cups (Enough for 18 cupcakes)<br/><br/><span style="color: #993300;"><strong>Ingredients:</strong></span><br/>2 cups confectioners’ sugar<br/>¾ cup unsalted butter, at room temperature<br/>¼ cup melted white chocolate<br/>1/4 tsp raspberry extract<br/>¼ tsp vanilla extract<br/>Pinch of salt<br/><br/><span style="color: #993300;"><strong>Methods:</strong></span><br/>01. In a bowl, using an electric mixer, beat together confectioners’ sugar, butter, melted chocolate, raspberry and vanilla extracts, and salt until smooth.<br/>02. Spread frosting over cooled cupcakes and set aside at room temperature until ready to serve or for up to 8 hours.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-22708437328812242372010-06-30T15:12:00.000-07:002011-03-19T22:47:10.639-07:00Mint porridge<a href="http://perfectscook.com/wp-content/uploads/2010/06/Mint_porridge.jpg"><img class="alignnone size-medium wp-image-882" title="Mint_porridge" src="http://perfectscook.com/wp-content/uploads/2010/06/Mint_porridge-300x253.jpg" alt="" width="300" height="253" /></a><br/><br/><strong>Methods:</strong><br/>The 150 grams of rice, the other with fresh mint, dried mint, 100 grams or 20 grams with a darker soup pan, add appropriate amount of sugar and pour it into porridge, the blend.<br/><br/>Effectiveness: catch cold, headache and itching, sore throat are very good.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com1tag:blogger.com,1999:blog-7875328864758959954.post-80435827922914734672010-06-30T15:04:00.000-07:002011-03-19T22:47:10.629-07:00Japan Meatloaf<a href="http://perfectscook.com/wp-content/uploads/2010/06/red_carrot.jpg"><img class="alignnone size-medium wp-image-879" title="red_carrot" src="http://perfectscook.com/wp-content/uploads/2010/06/red_carrot-300x253.jpg" alt="" width="300" height="253" /></a><br/><br/><strong>Ingredients:</strong><br/><br/>* 300 grams flour<br/>* 250 grams of beef<br/>* 50 grams onion<br/>* egg, pepper, ginger, soy sauce, starch, rice wine, sesame oil<br/><br/><strong>Methods:</strong><br/><ol><br/> <li>Fillings</li><br/></ol><br/><ul><br/> <li>Wash chopped beef minced meat, chopped onion, ginger chopped into a fine powder;</li><br/> <li>Beef to add a little starch grasping absorbed, then add a spoonful of cooking oil, with salt, pepper, soy sauce, cooking wine, sesame oil, into an egg, stirring in one direction to pull its weight</li><br/> <li>to join a large spring onion and ginger and continue to mix in one direction after curing for 30 minutes covered with plastic wrap;</li><br/></ul><br/><ol><br/> <li>Pastry and meat pie making</li><br/></ol><br/><ul><br/> <li>Flour, adding the right amount of warm water, form the pastry into a smooth surface of the dough, cover with plastic wrap awake for 20 minutes;</li><br/> <li>Kneading dough growth will be a good wake up, and then sub-divided into four smaller doses ;</li><br/> <li>Rubbing small doses became round, use hand to flat press, and make it into a large circle;</li><br/> <li>from the circle center of dough under the knife, cut dough to the edge of the cut dough in half;</li><br/> <li>the dough in 3/4 evenly coated with the preserved meat, do not pay attention to the edge of dough coated;</li><br/> <li>will not have the dough coated meat stacked up, and then to the right stack, the last remaining part of the following stacked up hand will be marginalized by tight;</li><br/> <li>pan put oil into the folded meat pie, cover the pot, a small fire to simmer till golden on both sides when ripe can be the middle.</li><br/></ul>blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-59489505506961020052010-06-06T16:12:00.000-07:002011-03-19T22:47:10.617-07:00Father's Day Video Recipes<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" width="445" height="364" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="allowFullScreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="src" value="http://www.youtube.com/v/dYScRn-XC_M&hl=en_US&fs=1&color1=0x006699&color2=0x54abd6&border=1" /><param name="allowfullscreen" value="true" /><embed type="application/x-shockwave-flash" width="445" height="364" src="http://www.youtube.com/v/dYScRn-XC_M&hl=en_US&fs=1&color1=0x006699&color2=0x54abd6&border=1" allowscriptaccess="always" allowfullscreen="true"></embed></object><br/>Edible Father's Day Gifts<br/><br/><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" width="445" height="364" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="allowFullScreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="src" value="http://www.youtube.com/v/QB02dsMxEGI&hl=en_US&fs=1&color1=0x234900&color2=0x4e9e00&border=1" /><param name="allowfullscreen" value="true" /><embed type="application/x-shockwave-flash" width="445" height="364" src="http://www.youtube.com/v/QB02dsMxEGI&hl=en_US&fs=1&color1=0x234900&color2=0x4e9e00&border=1" allowscriptaccess="always" allowfullscreen="true"></embed></object><br/>Father's Day Is Time For Barbecuingblogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-46688100759724360782010-05-24T09:42:00.000-07:002011-03-19T22:47:10.596-07:00Steamed chicken with Herbal chicken essence<a href="http://perfectscook.com/wp-content/uploads/2010/05/chicken-essence1.jpg"><img class="alignnone size-medium wp-image-870" title="chicken essence" src="http://perfectscook.com/wp-content/uploads/2010/05/chicken-essence1-300x183.jpg" alt="" width="300" height="183" /></a><br/><br/><span style="color: #800000;"><strong>Ingredients:</strong></span><br/>*1/2 portion of a medium chicken<br/>*3 Slices Of Ginger, shredded<br/>*1 Bottle Of BRAND’S Chicken Essence<br/>*3-4 Slices Of Dang Gui(当归)<br/>*4 Red Dates(红枣)<br/>*1/2 Tablespoon Gou Qizi(杞子)<br/>*Marinade:<br/>*1/2 Teaspoon Salt<br/>*1 Tablespoon Cooking/Rice Wine<br/>*10g Finely Grated Ginger<br/><span style="color: #800000;"><strong><br/>Methods:</strong></span><br/>01. Rinse the chicken, pat-fry and season with marinade for at least 30 minutes or more.<br/>02. Arrange the marinated chicken on the plate together with the herbs, cover with foil and steam for about 15 minutes.<br/>03. Remove from the steamer, pour in the chicken essence over the chicken, cover the foil and steam for another 15 to 20 minutes until the thicker part of the chicken is tender.<br/>04. Remove the chicken, braised it with the chicken essence sauce and serve immediately.<br/><br/><strong><span style="color: #800000;">Notes:</span></strong><br/>a) You can used any favour of the Chicken Essence.<br/>b) You may omit the extra herbs if you find it too heaty.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-82387953902807191382010-05-05T15:37:00.000-07:002011-03-19T22:47:10.583-07:00Snow Fungus & Papaya Sweet Soup<a href="http://perfectscook.com/wp-content/uploads/2010/05/papaya-soup.jpg"><img class="alignnone size-medium wp-image-864" title="papaya soup" src="http://perfectscook.com/wp-content/uploads/2010/05/papaya-soup-300x225.jpg" alt="" width="300" height="225" /></a><br/><div id="_mcePaste"><strong><span style="color: #993300;">Ingredients:</span></strong></div><br/><div id="_mcePaste">*Snow Fungus, 20 gram (or 1 flower)</div><br/><div id="_mcePaste">*Red Dates, 6 stoned</div><br/><div id="_mcePaste">*1 T + 1t Southern-ALmond. (nan-xing)</div><br/><div id="_mcePaste">*1 medium - small Ripe papaya</div><br/><div id="_mcePaste">*Rock sugar, 50 grams ( or estimated)</div><br/><div id="_mcePaste">*1 litre water</div><br/><div id="_mcePaste"><strong><span style="color: #993300;">Methods:</span></strong></div><br/><div id="_mcePaste">01. Soak the dry snow fungus until soft. Break into small pieces.</div><br/><div id="_mcePaste">2. Cut the papaya into cutes, de-stoned the red dates and wash the almonds.</div><br/><div id="_mcePaste">03. Pour 1 litre of boiling water into slow cooker or any simmer pot, throw everything inside, and simmer for two hours.</div><br/><div id="_mcePaste">04. Serve the sweet dessert with ingredients.</div><br/>Note: Not advise to boil this soup like how u cook ur soup, as later, all the papaya will turn into mash. that's why, simmer it.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-11342387457376298172010-04-30T19:44:00.000-07:002011-03-19T22:47:10.570-07:00Mother's Day Video Recipes<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" width="445" height="364" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="allowFullScreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="src" value="http://www.youtube.com/v/rgVyR_gFQZE&hl=en_US&fs=1&color1=0xe1600f&color2=0xfebd01&border=1" /><param name="allowfullscreen" value="true" /><embed type="application/x-shockwave-flash" width="445" height="364" src="http://www.youtube.com/v/rgVyR_gFQZE&hl=en_US&fs=1&color1=0xe1600f&color2=0xfebd01&border=1" allowscriptaccess="always" allowfullscreen="true"></embed></object><br/><a href="http://www.youtube.com/watch?v=rgVyR_gFQZE">Mother's Day Breakfast Recipe </a><br/><br/><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" width="445" height="364" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="allowFullScreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="src" value="http://www.youtube.com/v/cEzWgM44sFk&hl=en_US&fs=1&color1=0xe1600f&color2=0xfebd01&border=1" /><param name="allowfullscreen" value="true" /><embed type="application/x-shockwave-flash" width="445" height="364" src="http://www.youtube.com/v/cEzWgM44sFk&hl=en_US&fs=1&color1=0xe1600f&color2=0xfebd01&border=1" allowscriptaccess="always" allowfullscreen="true"></embed></object><br/><a href="http://www.youtube.com/watch?v=cEzWgM44sFk">Mother's Day Lunch Recipe </a><br/><br/><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" width="445" height="364" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="allowFullScreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="src" value="http://www.youtube.com/v/UcCEHv0S8mM&hl=en_US&fs=1&color1=0xe1600f&color2=0xfebd01&border=1" /><param name="allowfullscreen" value="true" /><embed type="application/x-shockwave-flash" width="445" height="364" src="http://www.youtube.com/v/UcCEHv0S8mM&hl=en_US&fs=1&color1=0xe1600f&color2=0xfebd01&border=1" allowscriptaccess="always" allowfullscreen="true"></embed></object><br/><a href="http://www.youtube.com/watch?v=UcCEHv0S8mM">Mother's Day Meal </a>blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-9135597669954395532010-04-03T12:13:00.000-07:002011-03-19T22:47:10.558-07:00Curry Fish Head<a href="http://perfectscook.com/wp-content/uploads/2010/04/Curry-Fish-Head.jpg"><img class="alignnone size-medium wp-image-849" title="Curry Fish Head" src="http://perfectscook.com/wp-content/uploads/2010/04/Curry-Fish-Head-225x300.jpg" alt="" width="225" height="300" /></a><br/><br/><span style="color: #993300;"><strong>Ingredients:</strong></span><br/>*1-1.2 kg Fish Head (whole)<br/>*5-6 slices Ginger<br/>*1 pkt Red Curry Paste (Dancing Chef)<br/>*2 pcs Lady finger - cut slant<br/>*1 pc Eggplant- cut slant<br/>*2 Tomatoes - cut wedges<br/>*2 sprig Curry leaves<br/>*1 tsp Salt<br/>*1 tbsp Chilli paste (optional)<br/>*150ml Coconut milk (Heng Guan brand)<br/>*500ml Water<br/><br/><span style="color: #993300;"><strong>Methods:</strong></span><br/>01.Clean and wash the fish head then use kitchen towel to pat dry.<br/><br/>02.Season with some salt and pepper.<br/><br/>03.Grease plate with little corn oil and put fish head on it with slice ginger.<br/><br/>04.Steam at high fire for 5 minutes.<br/><br/>05.Heat some cooking oil in wok.<br/><br/>06.Add Red Curry Paste and curry leaves, fry for a few minutes.<br/><br/>07.Add water and bring to boil.<br/><br/>08.Add in fish head and vegetable, cover and simmer at medium fire for about 7 minutes.<br/><br/>09.Lastly add in coconut milk, 1 tsp salt and bring to boil again.<br/><br/>10.Remove from heat.<br/><br/><input id="gwProxy" type="hidden" /><input id="jsProxy" onclick="jsCall();" type="hidden" />blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-33755499379851337752010-03-26T17:00:00.000-07:002011-03-19T22:47:10.543-07:00Creamy Sushi<a href="http://perfectscook.com/wp-content/uploads/2010/03/creamy-sushi-recipe.jpg"><img class="alignnone size-medium wp-image-844" title="creamy sushi recipe" src="http://perfectscook.com/wp-content/uploads/2010/03/creamy-sushi-recipe-300x225.jpg" alt="" width="300" height="225" /></a><br/><span style="color: #993300;"><strong>Filling:</strong></span><br/>*1/2 pack all purpose cream, chilled<br/>*1 tbsp. wasabi<br/>*1/4 cup mayonnaise<br/><span style="color: #993300;"><strong><br/>Other Ingredients:</strong></span><br/>*2 cups newly cooked rice<br/>*2 tbsp. vinegar<br/>*1 1/2 tbsp. sugar<br/>*dash of salt<br/>*4 sheets seaweed or nori<br/>*1 small can luncheon meat, cut in strips<br/>*1 pack cheddar cheese, cut in strips<br/>*1 cup ripe mango strips<br/>*1 1/2 cups lettuce, chopped<br/>*1/4 cup toasted sesame seeds<br/><br/><span style="color: #993300;"><strong>Methods:</strong></span><br/>01. For the filling, mix all purpose cream, wasabi, and mayonnaise. Chill for an hour.<br/>02. Mix rice with vinegar, sugar and salt. Cover bowl with damp cloth.<br/>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.<br/>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.<br/>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.<br/>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.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-67482082223409855432010-03-26T02:56:00.000-07:002011-03-19T22:47:10.526-07:00Canneloni Gratin<a href="http://perfectscook.com/wp-content/uploads/2010/03/Cannelloni-gratin.jpg"><br/><img class="alignnone size-medium wp-image-840" title="Cannelloni gratin" src="http://perfectscook.com/wp-content/uploads/2010/03/Cannelloni-gratin-300x199.jpg" alt="" width="300" height="199" /></a><br/><br/><span style="color: #993300;"><strong>Ingredients:(Serving for 4 person)</strong></span><br/>* 1 onion 1 carrot half bunch parsley<br/>* 50g butter<br/>* 200g ground beef<br/>* 2 cans luncheon meat<br/>* salt, ground black pepper<br/>* 400g tomato<br/>* 2 tbsp spicy ketchup<br/>* 12 lasagna sheets<br/>* 150g grated Parmesan cheese<br/><span style="color: #993300;"><strong><br/>Methods:</strong></span><br/>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.<br/>02. Cut the stalks of tomatoes, purée 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 – this results in a shape resembling cannelloni.<br/>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.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-30322196169474639332010-03-23T02:00:00.000-07:002011-03-19T22:47:10.492-07:00Shrimp and Watermelon Salad<a href="http://perfectscook.com/wp-content/uploads/2010/03/shrimp-and-watermelon-salad.jpg"><img class="alignnone size-full wp-image-823" title="shrimp-and-watermelon-salad" src="http://perfectscook.com/wp-content/uploads/2010/03/shrimp-and-watermelon-salad.jpg" alt="" width="200" height="167" /></a><br/><br/><span style="color: #993300;"><strong>Ingredients:</strong></span><br/>*2 Tbsp. olive oil<br/>*1 lb. peeled, deveined medium shrimp<br/>*2 tsp. snipped fresh thyme<br/>*4 cups sliced bok choy or napa cabbage<br/>*1 cup grape tomatoes, halved<br/>*2 1-inch slices seedless watermelon, halved<br/>*Small limes, halved<br/>*Feta cheese (optional)<br/>*Fresh thyme sprigs<br/><br/><span style="color: #993300;"><strong>Methods:</strong></span><br/>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.<br/><br/>02. Serve shrimp and vegetables with watermelon. Squeeze lime juice on salads; sprinkle feta and thyme sprigs. Serves 4.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-55157893239031420852010-03-22T17:00:00.001-07:002011-03-19T22:47:10.515-07:00Mee Suah Soup<a href="http://perfectscook.com/wp-content/uploads/2010/03/Mee-Suah-Soup.jpg"><img class="alignnone size-medium wp-image-832" title="Mee Suah Soup" src="http://perfectscook.com/wp-content/uploads/2010/03/Mee-Suah-Soup-300x225.jpg" alt="" width="300" height="225" /></a><br/><br/><span style="color: #993300;"><strong>Ingredients:</strong></span><br/>* 250 grammes of mee suah (or 4 pieces)<br/>* 50 to 80 grammes of pork tenderloin (sliced thinly)<br/>* 5 pieces dried chinese / shiitake mushrooms (sliced thinly)<br/>* 2 large eggs<br/>* 5 bulbs shallots (sliced thinly)<br/>* 2 stalks spring onions (for garnishing)<br/>* 4 tablespoons palm oil<br/>* 5 soup bowls of hot water<br/><br/><span style="color: #993300;"><strong>Methods:</strong></span><br/>01.Heat oil in wok and fry shallots till golden brown. Remove fried shallots.<br/><br/>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.<br/><br/>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.<br/><br/>04.Add water and bring to boil. Add mee suah and stir well. Mee suah cooks fairly quickly and should turn colour when done.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-35263353332486133332010-03-22T17:00:00.000-07:002011-03-19T22:47:10.503-07:00Agar agar Pandan cake<p><a href="http://perfectscook.com/wp-content/uploads/2010/03/Pandan-cake.jpg"><img class="alignnone size-medium wp-image-828" title="Pandan cake" src="http://perfectscook.com/wp-content/uploads/2010/03/Pandan-cake-300x200.jpg" alt="" width="300" height="200" /></a></p><br/><p><span style="color: #993300;"><strong>Ingredients:</strong></span><br/>*2 (0.88-ounce) package agar agar powder<br/>*6 cups coconut milk<br/>*2 1/3 cup superfine sugar, to taste<br/>*7 1/3 cups cold water<br/>*3/4 cup Sweetened Condensed Milk<br/>*1 Tbs pandan paste, to taste<br/>*1 Tbs mocha paste, to taste</p><br/><p><span style="color: #993300;"><strong>Methods:</strong></span><br/>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.</p><br/><p>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.</p><br/><p>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.</p><br/><p>04.Refrigerate for at least 2 hours or overnight. Unmold the jello cake onto a serving plate. It's delicately flavored.</p>blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0tag:blogger.com,1999:blog-7875328864758959954.post-91387573557705372872010-03-22T03:08:00.000-07:002011-03-19T22:47:10.480-07:00Chicken Marsala<a href="http://perfectscook.com/wp-content/uploads/2010/03/chicken-marsala.jpg"><img class="alignnone size-full wp-image-817" title="chicken-marsala" src="http://perfectscook.com/wp-content/uploads/2010/03/chicken-marsala.jpg" alt="" width="200" height="200" /></a><br/><br/><span style="color: #993300;"><strong>Ingredients:</strong></span><br/>*4 small (12 ounces total) boneless, skinless chicken breast halves<br/>*Nonstick spray coating<br/>*1-1/2 cups sliced fresh mushrooms<br/>*2 tablespoons sliced green onion<br/>*2 tablespoons water<br/>*1/4 teaspoon salt<br/>*1/4 cup dry Marsala or dry sherry<br/><br/><span style="color: #993300;"><strong>Methods:</strong></span><br/>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.<br/><br/>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.<br/><br/>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.blogglerhttp://www.blogger.com/profile/04422030258340738831noreply@blogger.com0