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.

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: *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: 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...

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.

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...

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.

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: *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...

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.