ES Cook Recipes

Ingredients： 100g palm sugar, roughly chopped 100ml water 60g white sugar 5 tbs rice flour 2 tbs topioca flour 1/2 tsp alkali water 50g grated young coconut 1/4 tsp salt Methods: 01.Place palm sugar and water in a small pan over medium heat. Simmer until sugar dissolves then add the white sugar. Stir until dissolved. Strain into a measuring jug and add enough room temperature water to yield a final quantity of 500 ml (2 cups) liquids. 02. Combine the rice flour and tapioca flour together and pour in the cooled sugar syrup and alkali water to form a batter. Strain. 03. Gently heat mixture in a double boiler until it just begins to thicken. Immediately remove pan from the heat. 04. Either pour batter into a shallow 16cm tray or pour from a jug into small Chinese wine cups, filling them 3/4 full. Steam 40 minutes for the large cake or 12 to 15 minutes, over low to medium heat , for the little cups. 05. Season the grated coconut with salt. Set aside. 06. Allow cakes to cool completely. Pla...

Tart pastry Ingredients: 250g butter 100g sugar 1 egg 500g plain flour Met hod s: 1. Preheat oven at 180 degress C 2. Cream butter and sugar until fluffy and add in the egg 3. Add in flour slowly and knead well. 4. Place into tart moulds and bake until golden brown Custard Ingredi ents : 500g water 150g sugar 50g butter 50g fresh milk 100g custard powder 1 egg Methods: 1. Boil water, sugar and butter together 2. Mix milk, custard powder and egg together and pour into no. 1. Cook over gentle fire until mixture thickens. Pour into baked tart shells. For glazing Boil together 1/2 tbsp agar agar powder, 150 ml water and 50g sugar until dissolved. Brush onto fruits. Another method is dissolving 100g of apricot gel with 80g of water over low fire. Fresh fruits topping I used kiwi, strawberries and canned peaches.

Ingredients: 4 medium russet potatoes 8 ounces 90%-lean ground beef 1 cup broccoli florets, finely chopped 1 cup water 1 cup reduced-fat Cheddar cheese, divided 1/2 cup reduced-fat sour cream 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 scallions, sliced Methods: 01.Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the “potato setting” on your microwave and cook according to the manufacturer’s instructions.) 02.Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat. 03.Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup...

Ingredients: 1 pound large sea scallops, patted dry 2 1/2 tbsp olive oil 2 garlic cloves, sliced thin 1 tomato,diced 1/8 tsp dried thyme, crumbled 1/4 cup shredded fresh basil leaves Methods: In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through. Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely. Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden. Add the tomato and the thyme and cook the mixture, stirring, for 1 minute. Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops, and sprinkle the scallops provençale with the basil.

Ingredients: * 16  slices firm white sandwich bread * 2  tablespoons  unsalted butter, melted * 1 1/4  cups  (about 4 oz.) shredded Cheddar * 1/4  cup  bottled sweet pepper relish * Pepper Methods: 01.Preheat oven to 200°F and line a large rimmed baking sheet with foil. Lightly mist a griddle or large skillet with cooking spray. 02.Use a 2-inch heart-shaped cookie cutter to cut three hearts from each slice of bread. Lightly brush both sides of bread with butter. 03.Place about 1 1/2 tsp. cheese in center of half of hearts. Use fingers to spread cheese and lightly pack it down, following shape of hearts. Top cheese with about 1/4 tsp. relish and season with pepper. Place remaining hearts on top of filling, lightly pressing down to form firm, well-shaped sandwiches 04. Use a small spatula to carefully flip sandwiches over. Place finished sandwiches on lined baking sheet and keep warm in oven until ready to ser04.Working in batches, cook sandwiches on griddle or in skillet over medium-hig...

Ingredients:(4 serving) * 1/4  cup  all-purpose flour (about 1 ounce) * 3/4  teaspoon  salt * 1/4  teaspoon  dried marjoram * 1/4  teaspoon  dried thyme * 1/4  teaspoon  dried rubbed sage * 4  (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick) * 1  tablespoon  butter * Cooking spray * 1 1/2  cups  1% low-fat milk Methods: 01.Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture. 02.Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm. 03.Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-hig...

Ingredients: 1 ½ lb fresh yellow egg noodles 2 cups bean sprouts, blanched 18 oz sweet potato 6 tablespoons fermented black beans 4 tablespoons dried anchovies, cleaned 3 tablespoons dried shrimps 4 tablespoons coriander powder 1 tablespoon cumin powder ½ cup tamarind juice (from 1 tablespoon of tamarind paste) 2 tablespoons sugar 1 teaspoon salt 3 cups water 5 tablespoons oil Spice paste: 20 shallots 5 garlic cloves 2 inch galangal 1 inch ginger 8 candlenuts Garnish: 4 boiled eggs, cut into halves 3 tablespoons fried shallots 3 tablespoons spring onions, sliced 1 cup fried or firm tofu, cut to 2 by 1 inch pieces 2 limes, cut into wedges 3 green serrano chiles, de-seeded and sliced. Methods: 01. Peel and cut the sweet potatoes into chunks. Boil until soft, drain and mash. 02. While the sweet potatoes are boiling, peel the shallots, garlic, galangal and ginger. Grind them with the candlenuts with a blender or food processor until fine. 03. Pound the dried anchovies and dried shrimps wit...