Stir Fried Pork with Bean Sauce

Ingredients:

1. 300g pork tenderloin
2. 1 1/2 cups shredded green onion
3. 2 cups oil
4. 20 pieces dan-bing or egg-roll wrapper

(To marinate pork)
5. 1 tbsp soy sauce
6. 1 tbsp cornstarch
7. 1 1/2 tbsp cold water

(Bean sauce)
8. 2 tbsp sweet soy bean paste
9. 2 tsp sugar
10. 1 tbsp water

Preparations:

1. Shred pork into long and thin strips (about 4cm long). Marinate for 30 minutes (Use your fingers or chopsticks to mix until thoroughly combined).
2. Put the shredded green onion on a plate.
3. Heat oil t0 140 degree celcius. Add pork strings and stir fry for 15 seconds until done. Remove and put aside. Drain off oil from the pan.
4. Heat 2 tbsp oil in the same pan. Fry the mixed bean sauce until fragrant and looks shinning. Add pork. Stir thoroughly. Remove to the plate and put over the green onions.
5. Before eating, mix pork and green onions well. Then roll it up in a egg roll wrapper or dan-bing.

Sauce: Chinese Cuisine

Personal Cooking/Baking Guide and Recipes

This is my first personal cooking/baking guide and recipes to assist my daily cooking/baking. I am new in the area of cooking and would love to become a good cook one day. I usually browse through magazines and cook books to search for new recipes to try out and therefore I find it handy to store all my favourite (only the chosen ones) recipes here. The best part of having this blog is that i no longer need to carry my cooking books around and can cook wherever i go as long as there is an internet connection. Note that I normally take notes on the unfamiliar 'cooking terms' in the commenting system to keep me reminded of those terms. On the other hand, I would love to share some of the chosen recipes with all of you here and hope you would enjoy them too. Happy Cooking!!!

Raspberry Mousse Delight

Ingredients:

A: 150g raspberry jam
150g plain yoghurt/raspberry yoghurt
60g sugar
2 tbsp gelatine powder
1/2 tbsp lemon juice
110ml water
1 tsp raspberry paste (optional)
B: 250g non dairy whipping cream
A little pink colouring

Preparations:

1. Raspberry mousse: Put all ingredients A into a saucepan and cook at low heat until boiling. Remove from heat and leave to cool. Whisk non dairy whipping cream and pink colouring until soft peak is formed. Add in A mixture and mix well.
2. Pour raspberry mousse on top of chocolate sponge cake and chill for 3 hours before serving.

Source: Taste of Cold, Sweet Temptations

Creamy Custard Durian Ice Cream

Ingredients:

A: 250g durian flesh
200ml full cream milk
B: 3 egg yolks
110g sugar
C: 1/2 tbsp custard powder
D: 250g non dairy whipping cream

Preparations:

1. Place ingredients A into blender and blend into puree.
2. Beat ingredients B until pale, add in C and 1 mixture, put into the top pan of a double boiler, double boil until sugar has dissolved. Remove from heat and leave to cool.
3. Whip D until stiff. Add in durian mixture and stir lightly until well mixed. Pour mixture into prepared container and put into the freezer overnight or until firm.

Source: Taste of Cold, Sweet Temptations

Fried Egg Plant With Minced Pork & Salted Fish

Ingredients:

1. 400g eggplants
2. 200g pork (finely chopped)
3. 2 nos shallot (chopped)
4. 3 pip garlic cloves (chopped)
5. 30g salted fish meat (finely diced)
6. 250ml water
7. Adequate chopped spring onion for garnishing

(Seasoning)
1. 1 tsp sesame oil
2. 2 tbsp oyster sauce
3. 1 tbsp cornstarch
4. 1 tsp sugar
5. 1/2 tsp fish sauce
6. 1 tsp dark soy sauce
7. A pinch of pepper

Preparations:

1. Rinse eggplants, pat dry, then cut vertically in 3 inches. Heat up oil, deep-fry the striped eggplants until colour changes, dish up and drain well. Keep aside.
2. Combined the minced pork with seasoning, stir until well combined. Marinate for 20 minutes.
3. Heat up 3 tbsp oil to saute chopped shallots and garlic till fragrant. Add in diced salted fish, stir-fry until aromatic. Place in marinated minced pork, stirring constently till cooked through.
4. Pour in water, bring to boil. Simmer over medium heat until gravy is slightly dry. Remove, pour over to the prefried eggplants, sprinkle with chopped spring onions. Serve hot.

Source: Famous Cuisine

Stir Fried Spinach and Bean Curd

Ingredients:

1. 300g spinach
2. 3 pieces deep-fried bean curd
3. 3 cloves garlic

(Seasoning)
4. 1 tsp salt

Preparations:

1. Rinse spinach and cut into 5cm lenghts. Rinse bean curd and cut into triangles. Peel garlic and chop finely.
2. Heat 2 tablespoon oil in wok. Stir-fry garlic unti fragrant. Add bean curd and give a few stirs. Add spinach and stir-fry until it turns bright green. Add seasoning. Serve immediately.

Source: The Tofu Cookbook

Crispy Bean Curd

Ingredients:

1. Few springs of coriander
2. 1 red chilli
3. 2 cloves garlic
4. 2 pieces firm bean curd
5. 1/2 cup cornflour
6. 1/2 cup sweet potato flour

(Seasoning)
7. 1 tbsp light soya sauce
8. 1 tsp sugar
9. 1 tsp sesame oil

Preparations:

1. Rinse coriander, trim off roots and chop coriander finely. Rinse chilli, remove stalk and chop finely. Peel garlic and chop finely. To make dipping sauce, combine coriander, chilli and garlic in a bowl. Add seasoning and mix well. Set aside.
2. Rinse bean curd, drain and cut into squares. Put bean curd squares in bowl. Add cornflour and sweet potato flour, tossing to coat bead curd evenly.
3. Heat 2 cup of oil in wok until hot. Put in coated bean curd and deep-fry until golden brown. Remove, drain and transfer to serving plate. Serve with dipping sauce.

Source: The Tofu Cookbook

Sweet and Sour Bean Curd

Ingredients:

1. 50g onion
2. 50g green bell pepper
3. 1 stalk red chilli
4. 1 box egg bean curd

(Seasoning A)
5. 1/2 cup sweet potato flour

(Seasoning B)
6. 1 tbsp tomato ketchup
7. 2 tbsp sweet and sour sauce

Preparations:

1. Peel onion and cut into squares. Rinse bell pepper, discard seeds and cut bell peppers into squares. Rinse chilli and cut into diagonal slices. Cut bean curd into squares and coat with Seasoning A in bowl.
2. Heat 2 cup oil in wok until hot. Deep-fry bean curd until golden brown. Remove. Pour out excess oil, leaving 1 tbsp oil in wok. Reheat oil and stir-fry onion, bell pepper, chilli and Seasoning B until cooked. Add bean curd , tossing to mix well. Serve immediately.

Source: The Tofu Cookbook

Red Rudy

Ingredients:

1. 2 drops of red colouring
2. 3 cups of water
3. 2 1/2 cups of water chestnuts (peeled and diced)
4. 3 drops of jasmine flavouring
5. 3/4 cup of tapioca flour
6. 1 cup of coconut milk
7. Ice cubes to taste

(Seasoning)
8. 2 cups of sugar

Preparations:

1. Add 2 drop of red colouring to 1 cup of water. Soak water chestnuts in solution till coloured red.
2. To make syrup, boil 2 cup of water with seasoning and jasmine flavouring. Set aside.
3. Remove coloured water chestnuts, drain and evenly coat with tapioca flour.Transfer to strainer to shake off excessive flour.
4. Bring 8 cups of water to boil. Put in coated water chestnuts. When they float to the surface, remove and plunge into cold water to refresh. Drain then immerse in syrup from Step 2.
5. To serve, sppon coated water chestnuts into dessert bowls. Add syrup, coconut milk and ice cubes.

Source: ThaiSnacks & Dessert

Chinese Spinach and Bean Curd Soup

Ingredients:

1. 1 piece soft bean curd
2. Small pieces of carrot
3. 100g chinese spinach
4. 80g whitebait
5. 3 cloves garlic
6. 5 cups stock
7. 30g pork, shredded

(Seasoning A)
8. 1 tsp salt
9. 1 tsp sesame oil

(Seasoning B)
10. 2 tbsp cornflour solution

Preparations:

1. Rinse bean curd, drain and cut into squares. Rinse carrot and cut into shreds. Rinse chinese spinach and cut into 5cm lenghts. Rinse whitebait. Peel garlic and chop finely.
2. Pour the stock into a pot and bring to a simmer. Put in the bean curd, carrot, whitebait, garlic and pork. Cover and cook for 5 minutes. Remove lid and add chinese spinach and Seasoning A. Stir well. Just before turning off heat, thicken with Seasoning B. Serve immediately.

Source: The Tofu Cookbook

Banana Fritters

Ingredients:

1. 12-14 bananas
2. 1 litre cooking oil

(Batter)
3. 300g grated coconut
4. 3/4 cup rice flour
5. 1 cup plain flour
6. 3/4 tsp salt
7. 3 tbsp sugar
8. 3 tbsp cooking oil
9. 1/2 tsp baking soda
10. 1 1/4 cups water
11. 1/4 cup white sesame seeds

Preparations:

1. Batter: Mix all batter ingredients in large mixing bowl till smooth and free from lumps.
2. Peel and slice bananas vertically into big pieces. Drop them into batter.
3. Heat cooking oil in wok over high heat till hot. Slide batter-coated bananas piece by piece into hot oil and deep-fry till golden brown. Remove and drain on paper towel. Fry in batches to avoid overcrowding inside wok.

Source: ThaiSnacks & Desserts