ES Cook Recipes

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.

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: *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: * 2-1/2 cups uncooked bow tie pasta * 2 cups cubed cooked chicken breast * 2 celery ribs, thinly sliced * 1 can (11 ounces) mandarin oranges, drained * 1 can (2-1/4 ounces) sliced ripe olives, drained * 1/3 cup fat-free plain yogurt * 1/3 cup reduced-fat mayonnaise * 1/4 cup thawed orange juice concentrate * 1 tablespoon white vinegar * 2 teaspoons sugar * 1/4 teaspoon salt * 1/4 teaspoon ground mustard * 6 cups torn mixed salad greens * 1/2 cup cubed avocado Methods: 01.Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, celery, oranges and olives. 02. For dressing, in a small bowl, combine the yogurt, mayonnaise, orange juice concentrate, vinegar, sugar, salt and mustard. Pour over pasta mixture and toss to coat. 03.For each serving, spoon 1-1/3 cups pasta mixture over 1 cup of greens; top with about 1 tablespoon avocado

Ingredients 2 cups rolled oats 2 cups low-fat milk 2 cups water 1/20 teaspoon ground cinnamon 1/3 cup honey 2 bananas, sliced Method : Combine oats, milk and water in a saucepan. Bring to boil. Simmer, stirring, for about 5 minutes or until thick. Remove from heat. Stir in cinnamon and honey. Serve porridge topped with bananas. Tips... Replace honey with maple syrup or brown sugar. Stir in any combination of dried fruits or nuts.

Ingredients: Butter 1(cup) -softened White sugar 1(cup) Packed brown sugar 1(cup) Egg 2(pcs) Vanilla extract 1(tsp) All-purpose flour 2(cup) Baking soda 1(tsp) Salt 1(tsp) Ground cinnamon 1 1/2(tsp) Quick cooking oats 3 (cup) Methods: 01. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour. 02. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. 03. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ingredients: Stale bread (crust removed & peeled) 500(g) Green zucchini (slice lengthwise) 100(g) Yellow zucchini (slice lengthwise) 10(g) Eggplant (slice lengthwise) 100(g) Cherry tomatoes (halves) 80(g) Fresh basil leaves 25(g) / 4(stalks) Whole pitted olives 20(g) Capers 2(tbsp) Butter 50(g) Extra virgin olive oil 50(ml) Salt (adequate) Pepper (adequate) Methods: 01.Purchase bread in advance ,  or purchase stale bread.Peel away mould on crust , and peel remaining bread into pieces. 02.Melt the butter in  pan till light brown then turn off the heat and toss bread pieces in it. 03.Dry roast the zucchinis , eggplant and cherry tomatoes in the pan. 04.Put the bread and Roasted vegetables in big mixing bowl.Mix in the Basil , Olives , Capers and olive oil.Mix everything with hands,season to taste.