ES Cook Recipes

Ingredients: *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 Methods: 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 cookin...

Ingredients: * 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 Methods: 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.

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. Ingredients: 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 Method: 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 pi...

Ingredients: 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 Methods: 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.

Ingredients: Rice Shrimp Ginger Dried Turnip Celery Sesame oil Salt Preparation: 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. Methods: 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.

Ingredients: *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) Preparation: 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. Methods: 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.

Ingredients: *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 Methods: 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 fo...

Ingredients : *1 piece pig’s kidney, cut into thin slices *1 piece pig’s liver, cut into thin slices *1 small piece wood’s ear fungus, soaked in water and cut into thin slices *Some sesame oil *1 piece young ginger, cut into thin strips *3 cups water *Salt and sugar to taste *1/2 bottle of glutinous rice wine *1 bundle of mee suah, washed and drained Method : 01. Heat sesame oil in pan. Saute the younger till fragrant. 02. Add in wood’s ear fungus and stir fried for a minute. Add in water and let it boil. 03. Once boil pour in the glutinous rice wine, pig’s kidney, liver and mee suah. 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.

Ingredients: *2 chicken drumsticks - cut into bite-sized  pieces *marinate with 1/2 tbsp of soy sauce and corn flour *3 tbsp of grated ginger *1 cup of chinese red wine *1 tbsp of sesame oil *a pinch of sea salt to taste *1 tsp of fine sugar *1/4 cup of water Methods: 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.

Ingredients: *5g snow fungus *20g red dates *20g ginkgo nuts *50g sugar or to taste *1000ml water Methods: 01. Soften the snow fungus by soaking it in water for 30 minutes. Drain and cut the snow fungus into pieces. 02. Rinse the longan, red dates and ginkgo nuts with water and set aside. 03. Add water into a pot and bring it to boil. 04. Add longan, red dates, ginkgo nuts, snow fungus, and sugar into the pot. 05. Lower heat to medium to low and boil for about 45 minutes. Add more water if need be. 06. Dish out and serve hot.

[caption id="attachment_890" align="alignnone" width="300" caption="Homemade Guilingao"] [/caption] Ingredients 5 packs of gui ling gao powder 4 1/2 cups water 150gm HoneyComb sugar(黄蜂糖) 3/4 cup water Method 01. Put 3 cups of water in a pot with the HoneyComb sugar. Boil until rock sugar dissolve. 02. While boiling sugar water, mix the 5 packs of jelly powder with 1 cup water. Mix well with a whisk. 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. 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. 05. In another pot, mix the sugar slap and 3/4 cup water to make syrup. Boil the sugar until it di...

Ingredients: 1 1/2 cups all purpose flour 1/2 cup unsweetened Dutch-process cocoa powder, sifted 1/2 tsp baking soda Pinch of salt 1 1/4 cups granulated sugar 1/2 cup vegetable oil 1/2 cup milk 1/2 cup frozen raspberries, not thawed 1 tsp vanilla 2 tbsp balsamic vinegar Methods: 01. Preheat oven to 350F. Line a muffin pan with cupcake liners. Set aside. 02. In a small bowl, mix together flour, cocoa powder, baking soda, and salt. 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. 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. White Chocolate Raspberry Buttercream Frost...

Methods: 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. Effectiveness: catch cold, headache and itching, sore throat are very good.

Ingredients: * 300 grams flour * 250 grams of beef * 50 grams onion * egg, pepper, ginger, soy sauce, starch, rice wine, sesame oil Methods: Fillings Wash chopped beef minced meat, chopped onion, ginger chopped into a fine powder; 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 to join a large spring onion and ginger and continue to mix in one direction after curing for 30 minutes covered with plastic wrap; Pastry and meat pie making 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; Kneading dough growth will be a good wake up, and then sub-divided into four smaller doses ; Rubbing small doses became round, use hand to flat press, and make it into a large circle; from the circle center of dough under the knife, ...

Edible Father's Day Gifts Father's Day Is Time For Barbecuing

Ingredients: *1/2 portion of a medium chicken *3 Slices Of Ginger, shredded *1 Bottle Of BRAND’S Chicken Essence *3-4 Slices Of Dang Gui(当归) *4 Red Dates(红枣) *1/2 Tablespoon Gou Qizi(杞子) *Marinade: *1/2 Teaspoon Salt *1 Tablespoon Cooking/Rice Wine *10g Finely Grated Ginger Methods: 01. Rinse the chicken, pat-fry and season with marinade for at least 30 minutes or more. 02. Arrange the marinated chicken on the plate together with the herbs, cover with foil and steam for about 15 minutes. 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. 04. Remove the chicken, braised it with the chicken essence sauce and serve immediately. Notes: a) You can used any favour of the Chicken Essence. b) You may omit the extra herbs if you find it too heaty.

Ingredients: *Snow Fungus, 20 gram (or 1 flower) *Red Dates, 6 stoned *1 T + 1t Southern-ALmond. (nan-xing) *1 medium - small Ripe papaya *Rock sugar, 50 grams ( or estimated) *1 litre water Methods: 01. Soak the dry snow fungus until soft. Break into small pieces. 2. Cut the papaya into cutes, de-stoned the red dates and wash the almonds. 03. Pour 1 litre of boiling water into slow cooker or any simmer pot, throw everything inside, and simmer for two hours. 04. Serve the sweet dessert with ingredients. 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.

Mother's Day Breakfast Recipe Mother's Day Lunch Recipe Mother's Day Meal

Ingredients: *1-1.2 kg Fish Head (whole) *5-6 slices Ginger *1 pkt Red Curry Paste (Dancing Chef) *2 pcs Lady finger - cut slant *1 pc Eggplant- cut slant *2 Tomatoes - cut wedges *2 sprig Curry leaves *1 tsp Salt *1 tbsp Chilli paste (optional) *150ml Coconut milk (Heng Guan brand) *500ml Water Methods: 01.Clean and wash the fish head then use kitchen towel to pat dry. 02.Season with some salt and pepper. 03.Grease plate with little corn oil and put fish head on it with slice ginger. 04.Steam at high fire for 5 minutes. 05.Heat some cooking oil in wok. 06.Add Red Curry Paste and curry leaves, fry for a few minutes. 07.Add water and bring to boil. 08.Add in fish head and vegetable, cover and simmer at medium fire for about 7 minutes. 09.Lastly add in coconut milk, 1 tsp salt and bring to boil again. 10.Remove from heat.

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 fillin...