ES Cook Recipes

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...

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.

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. He...

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.

Ingredients: *1.5kg pork (五花肉) *375g fish meat *250g water chestnut *6 medium-sized mushroom *300g prawns *4 tbsp corn flour *12 pcs cream cracker *3 tbsp light soya sauce *2 tbsp sesame oil *1 tsp five spice powder *pepper - to taste *few stalks of spring onion & chinese parsley *1 pcs beancurd sheet Methods: 01. Peel and chop water chestnut into small cubes. 02. Soak mushroom in hotwater for 20 mins. Remove the stalk. Cut the mushroom into small cubes. 03. Devine the prawns and chop the prawns into very small pieces. 04. Pound the cream cracker until powder form. 05. Cut spring onion and chinese parsley into small pieces. 06. Add all ingredients evenly and mixture ready to be rolled onto beancurd sheet. Amount of meat depends on your own preference. 07. Steam the rolled ngoh hiang for 10-15 mins. Cooled before frying, and ready to be served. Note: Steamed ngoh hiang can be stored in freezer for 1 month before consumption.

Ingredients: *1 pig’s trotter, about 2kg, cleaned and chopped into big pieces *1 litre sweetened Chinese black vinegar *700ml Chinese black vinegar *800ml water *600g young ginger, crushed *2 tbsp sesame oil *100g rock sugar *100g palm sugar (gula Melaka) *10 black dates (hak choe) *½ tsp thick soy sauce, for colour Methods: 01.Blanch trotter in a pot of boiling water for 15 minutes. Remove and clean under running water to remove any scum. Drain. 02.Heat sesame oil in a heavy-based pot and fry ginger until fragrant. Pour in both vinegars and water, cover and simmer for 30 minutes before adding the trotter, both sugars and dates. Cover and bring to the boil. 03.Reduce the heat and simmer for an hour or until trotter is tender. Stir in thick soy sauce for colour and allow the trotter to soak in the sauce until the flavour has developed before serving.

Ingredients: *500g Pig stomach *500g Pork ribs/Chicken *150g Water chestnut *100g Preserved vegetable *40g Ginger *40g Shitake mushroom (soaked) *30g Garlic *20g Yunan Chinese Ham *20g Spring Onion *1tsp Peppercorn, (crushed) *2lit Water *1tsp Salt, to taste *1tsp Pepper, to taste Methods: 01.Clean the pig stomach by washing it with water & plenty of salt, repeat this process a few times. Once cleaned, boiled it with spring onion, peppercorn & ginger till soft (20 minutes). Fry the pig stomach for another 5 minutes, this will further reduce the unwanted smell. 02.Boiled water, add in the pig stomach, pork/chicken, water chestnut, lots of peppercorn, preserve vegy, ginger, Yunan chinese ham (If you have) and shitake mushroom. Cook for approximately 1 hr or until pork/chicken is tender. 03.Then add in the gingko simmer for another 15 minutes. Season to taste with salt & pepper. 04.Add it lots of peppercorn if you wish, this will definitely brings out the heat in you !

Ingredients: *4 tablespoons channa dhal *3 green chillies *2 gourds chopped *1 teaspoon sambar powder *1 tomato chopped *2 teaspoons oil *1 teaspoon mustard *1 teaspoon urad dhal *1 teaspoon jeera *1/2 teaspoon hing *1/4 teaspoon turmeric *salt to taste Methods: Soak the channa dhal in the water for an hour and then cook in the microwave along with water for 8 minutes high. If you don't want to use the microwave just cook it in an open kettle along with water till it is 3/4th cooked and keep aside. Now in a skillet heat up the oil and add the mustard, urad, jeera , and turmeric. Once they start splattering add the chiilies and the tomatoes. Saute it for 3 minutes and then add the chopped gourd and the channa dhal along with a little water and add the sambar powder and salt and cook till done.Doesn't take very long for the gourd to get cooked. Serve it with rice or rotis.

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.

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.

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.

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.

Ingredients: * 2  pounds  smoked turkey sausage, cut into 1 1/2-inch pieces * 1  tablespoon  vegetable oil * 1/3  cup  minced shallots * 3  garlic cloves, minced * 2  cups  dried flageolets or other dried white beans, (about 1 pound) * 2  cups  water * 1/4  cup  minced fresh or 1 tablespoon dried thyme * 1  teaspoon  celery seeds * 1/4  teaspoon  freshly ground black pepper * 2  (14 1/2-ounce) cans fat-free, less-sodium chicken broth Methods: 01.Heat a large nonstick skillet over medium heat. Add sausage; sauté 5 minutes or until browned. Remove from pan, and place in an electric slow cooker. Heat the oil in pan over medium heat. Add shallots and garlic; cook 1 minute, stirring constantly. 02.Sort and wash beans. Add beans, shallot mixture, water, and the remaining ingredients to slow cooker. Cover and cook on high 8 hours or until beans are tender.

Ingredients: *2 boneless chicken breasts, about 6 ounces each Marinade: *1 tablespoon soy sauce *1 teaspoon Chinese rice wine or dry sherry *2 teaspoons cold water *2 teaspoons cornstarch Sauce: *1 tablespoon dark soy sauce *2 teaspoons light soy sauce *1 tablespoon black or red rice vinegar, or red wine vinegar *1 tablespoon chicken broth or water *3 teaspoons granulated sugar *1/2 tsp salt *a few drops sesame oil *1 tsp cornstarch Other: *6 to 8 small dried red chili peppers, or as desired *2 garlic cloves, *1/2 cup skinless, unsalted peanuts *3 - 4 cups oil for deep-frying and stir-frying Methods: 01.Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes. 02.In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last. 03.Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic. 04.Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Ca...

Ingredients: * 1 live mud crab, or 1 king crab or 4 small sand crabs or blue crabs * 3 tbsp vegetable oil * 1 clove crushed garlic * 3 dried red chilies – soaked, drained and chopped * 2 tbsp chili sauce * 4 tbsp tomato sauce * 1 cup hot water or chicken stock * 1 tbsp cold water * ½ tsp salt * 1 tsp sugar * 1 tsp corn starch * 4 spring onions – chopped * 1 egg white Methods: 01. Drown crabs in cold water – one or two hours 02. Remove the shell from the body and clear away fronds 03. Remove claws and crack 04. Leave legs attached to body 05. Cut body in half 06. Cut each half into thirds 07. Fry crab pieces in hot wok – 3 to 4 minutes 08. Set crab aside 09. Drain all but 1 tbsp of oil from the wok and reheat 10. Stir in garlic, chilies, sauces, stock or hot water, salt and sugar 11. Stir corn starch into cold water until smooth 12. Slowly whisk corn starch mixture into wok and bring to boil. 13. Return the crab to the wok 14. Add spring onions and toss until crab is cooked 15. Stir in ...

Ingredients: * avocado * 5 cups of sushi rice * 4 sheets of nori (toasted seaweed) * 7 teaspoons toasted seasame seeds * 1/2 Japanese cucumber (or English cucumber) * 1 1/2 tablespoons of mayonnaise * 5 ounces of imitation crabmeat (I prefer the "sticks" and not the chunks) * 1 1/2 tablespoons of sliced scallions Utensils: * bamboo mat wrapped in plastic * sharp knife Methods: 01. Mix the mayonnaise and scallions in a bowl. 02. Cut the cucumber and imitation crab into matchstick slices 03. Cut the avocado in half and remove the large seed. Peel and slice. 04. Place the shiny side of the nori facing down on the bamboo mat. 05. Dip your hands in water and shake them. 06. Grab a ball of sushi rice (about 1 1/4 cup) and press it evenly over the sheet of nori. 07. Sprinkle on the toasted sesame seeds. 08. Gently pick up the nori and flip it upside down so that the rice is facing the plastic. 09. Evenly spread out the cucumber, crab and mayonaise on the nori facing you. 10. Lift th...

Ingredients: *Chicken Marinade *4 garlic cloves, crushed into paste *2 Tbsp ginger juice or 1 Tbsp minced fresh ginger *1  teaspoon  ground cumin *1/2  teaspoon  ground coriander *1/4  teaspoon  cayenne pepper *1  teaspoon salt *4  boneless, skinless chicken breasts cut into chunks *1  cup  plain yogurt Place chicken breast chunks in a medium bowl. In another bowl, mix together crushed garlic, ginger and spices. Add yogurt and stir to combine. Pour yogurt spice mixture over chicken and stir to coat. Cover and refrigerate for 4-6 hours, stirring twice during marinade. Masala Sauce *3  tablespoons canola oil *1  medium onion , finely diced *2  medium garlic cloves , minced *2  teaspoons  grated fresh ginger *1  tablespoon  tomato paste *2 teaspoons ground coriander *1/4 teaspoon ground cardamom *1/4 teaspoon ground cinnamon *1/2 teaspoon ground black pepper *1/4 teaspoon cayenne pepper *1 can tomato sauce or 1 28oz can diced tomatos *2  teaspoons  sugar *1/2  teaspoon salt *1 cup milk Me...

Ingredients:(Makes 4 servings) 1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks) Oil (for deep frying) Batter- 4 tablespoons cornstarch ¼ cup flour 1 teaspoon baking powder ½ cup water ½ teaspoon salt 1 egg 1 egg white Sauce- 1 ½ tablespoons oil 2 teaspoon ginger (minced) 3 tablespoons garlic (minced) 1 teaspoon salt 3 tablespoons honey 1 teaspoon rice wine vinegar ½ cup water 1 teaspoon cornstarch (mixed with 1 teaspoon water) Sesame seeds (for garnish) Methods: 01. In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat. 02. Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels. 03:.To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds.  Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of...

Ingredients: Oil for deep-frying 250(ml) Chicken thighs 2(pcs)-about 500(g) cut into a piece Marinate: Light soya sauce 1(tsp) Salt 1/2 (tsp) Pepper 1/2(tsp) Corn flour 1(tbsp) Sauce: Marmite yeast extract 2(tbsp) Maltose 1(tbsp) Honey 1(tbsp) Light soya sauce 1(tbsp) Dash pf pepper and chicken stock granules Water 100(ml) Methods： 01.Mix chicken with marinade and marinate for 1 hour.Deep-fry in hot oil for 2 minutes or until cooked.Dish and drain. 02.Leave 1 tbsp oil in wok,pour in sauce and cook at medium heat until thick.Put in fried chicken and mix well.Dish up and serve. Tips: Can use same method to prepare "Marmite spare rips" or "Marmite Prawns".Do not marinate prawns before frying.