Food Delights

Stir Fried Pork with Bean Sauce

2006-03-28T18:21:00.000+08:00

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

2006-03-05T20:37:00.000+08:00

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

2006-03-05T16:09:00.000+08:00

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

2006-03-05T16:02:00.000+08:00

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

2006-03-04T18:49:00.000+08:00

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

2006-03-04T18:43:00.000+08:00

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

2006-03-04T18:41:00.000+08:00

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

2006-02-26T15:20:00.000+08:00

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

2006-01-30T14:51:00.000+08:00

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

2005-12-09T15:28:00.000+08:00

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

2005-11-19T15:02:00.000+08:00

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

Fried Bean Curd With Mix Vege

2005-10-26T14:25:00.000+08:00

Ingredients:

1. 2 cups of oil for deep-frying
2. 2 blocks beadn curd, cut each into 4
3. 10g bihoon
4. 3 prawns, shelled
5. 3 black mushrooms, soaked and shredded
6. 10g of green beans
7. 2 slices of ginger
8. 1/2 tsp chopped garlic

(Batter)
9. 60g premix fried chicken powder
10. 1 tbsp water, 1 tbsp oil

(Seasoning)
11. 1 tsp oyster sauce, 100ml water
12. 1/2 tsp light soya sauce
13. Dash salt and sugar
14. 1/2 tsp shaoxing wine
15. 1 tsp corn flour, mixed with 2 tsp water, for tickening

Preparations:

1. Heat up oil, dip bean curd in batter and deep-fry until golden brown. Dish and drain.
2. Clean bihoon and drain. Deep-fry in hot oil until crispy. Dish, drain and arrange into a serving platter.
3. Leave 1 tbsp oil in wok and saute chopped garlic and ginger until fragrant. Add in prawns, green beans, mushrooms, seasoning and bring to boil. Add in fried bean curd and stir well. Thicken with corn flour water and dish onto fried bihoon. Serve.

Source: Yum Yum Magazine

Mango, Pamelo and Sago Dessert

2005-09-13T14:08:00.000+08:00

Ingredients:

1. 500g ripe mango flesh, 1/2 tsp salt
2. 200g sago, soaked for 1/2 hour
3. 500ml thick coconut milk, mixed with 500ml cold boiled water

(Syrup)
4. 150g sugar, 125ml water
5. 3 pieces pandan leaf, knotted
6. 1 bowl ice cubes, 1 bowl pamelo flesh

Preparations:

1. Bring sugar, water and pandan leaves to boil into syrup. Remove pandan leaves and leave syrup to cool.
2. Blend mango into puree.
3. Put sago into a pot of boiling water and cook until transparent. Pour into a sieve, rinse running tape water and drain.
4. Mix syrup, mango puree, sago, coconut milk, salt, ice cubes and pamelo flesh in a big mixing bowl. Taste.
5. Dish into small bowls or sundae glasses and garnish with extra pamelo flesh. Serve cold.

P/s: Serves 4-5.

Source: Yum Yum Magazine

Fanciful Swiss Rolls

2005-08-26T13:15:00.000+08:00

Ingredients:

(Butter Cream)
1. 250g butter
2. 300g margarine
3. 80g icing sugar

(Sponge)
4. 4 eggs
5. 110g castor sugar
6. 110g plain flour (sieved)
7. 1 tbsp fresh milk
8. 50g butter (melted)
9. 1 tbsp cocoa powder mix with 1 tbsp water
10. Red, green and brown food colouring

Preparations:

1. Beat both butter and margarine together until white and light. Add icing sugar, beat till creamy.
2. Beat eggs and sugar on high speed till light and fluffy. Fold in sieved flour and milk with a wire balloon whisk. Add in melted butter. Mix well.
3. Divide batter into two portions.
4. Divide one portion of batter into three parts. Colour each part with a different colour of red, green and brown. Pour into the lined tray. Make a little ridge with the greasedproof paper, so with the divider, the coloured butter will not run into each other. Bake it in a preheated oven at 180 degree celcius for 10-a5 minutes. When cooled, cut into strips of 1"x9".
5. Pour the other portion into a 9"x12" baking tray lined with greasedproof paper. Dot cocoa solution onto batter. Draw a skewer through the batter in lines to streak the colour over. Bake in a preheated oven at 180 degree celcius for 10-15 minutes till baked through. Cool slightly, cut into halves whilst hot (9"x6").
6. Invert a piece of no.5 on a clean tea towel.
7. Spread a portion of no.1 on top of no.6.
8. Arrange a piece of different coloured sponge strip no.4 on no.7. Roll up tightly with the help of the tea towel.
9. Repeat similar steps with the remaining cocoa streaked sponge and the coloured strips.
10. Rest the Swiss rolls in the tea towel for 5 minutes before removing the cloth. Serve sliced.
Chill it for better taste.

Source: Y3K

Butterflied Sesame Roast

2005-07-13T15:20:00.000+08:00

Ingredients:

1. 1 whole chicken cleaned and patted dry
2. 30g toasted sesame seeds
3. 2 tbsp honey to glaze

(For Marinade)
4. 1 tbsp dark soy sauce
5. 3 tbsp light soy sauce
6. 2 tbsp oyster sauce
7. 2 tbsp sesame oil
8. 2 tbsp sugar
9. 1 tbsp salt
10. 1/2 tsp 5-spice powder

Preparations:

1. Start cutting the chicken at the top of the breast, slitting all the way.
2. Pry it open and press down at the spine to flatten the chicken into a "butterfly".
3. Marinate overnight.
4. Pre-heat oven to 220 degree Celsius. Grease a roasting chicken tray. Put it in skin side up.
5. Sprinkle sesame seeds and roast for 10 mins. Reduce to 180 degree Celsius and continue roasting for 25 mins.
6. Remove from oven, brush chicken with honey and return to the oven for 5 mins.
7. Remove from oven and let it rest for 10 mins before cutting to serve.

P/s: Recipe serves 2-4. Preparation time 20 mins. Cooking time 30-45 mins.

Source: Her World

Tuna Sandwich

2005-07-11T10:50:00.000+08:00

Ingredients:

1. 150 gm (2 slices) white bread
2. 30 gm mayonnaise
3. 5 gm capers, chopped
4. 100 gm tuna in oil, drained and dried
5. 50 gm cucumber peeled and sliced
6. 10 gm butter lettuce
7. Salt and pepper, to taste

Preparations:

1. Mix together the tuna, salt, pepper and capers with the mayonnaise.
2. Spread the tuna mayonnaise mixture on one slice of white sandwich bread.
3. Arrange the butter lettuce and cucumber on the tuna mixture.
4. Spread a layer of the tuna mayonnaise on the lettuce.
5. Lastly, cover the filling with the other piece of bread.

P/s: Recipe serves 1

Source: Health & Beauty

Corn Flakes Glacee

2005-07-08T10:17:00.000+08:00

Ingredients:

(Ingredients A)
1. 6 tbsp honey
2. 65 gm butter or margarine
3. 1 tsp castor sugar
4. 1 tsp vanilla essence

(Ingredients B)
5. 4 cups corn flakes
6. 1 cup toasted almond flakes
7. 4 tbsp toasted sesame seeds
8. 2 tbsp chopped red cherries
9. 2 tbsp chopped green cherries

Preparations:

1. In a saucepan, melt ingredients A over low heat until mixture is slightly thick.
2. Then stir essence and ingredients B ; mix well. Spoon mixture into paper cake cups.
3. Bake in preheated 170 degree celsius oven for 15-20 minutes or until light brown.
4. Remove from oven and let stand for 20 minutes.

P/s: Recipe makes about 5 dozen.

Source: Festive Fiesta Recipes

Crispy Stuffed Chicken Breast

2005-07-06T11:50:00.000+08:00

Ingredients:

1. 6 skinless and boneless chicken breast, cleaned
2. Salt and pepper to season
3. 100g garlic and herb butter

(For Coating)
4. 200g plain flour, mixed with 1 tsp salt and pepper
5. 200ml milk
6. 350g breadcrumbs, mixed with 1 tsp paprika powder and 1 tsp dried thyme

Preparations:

1. Have all your ingredients at hand. Season chicken with salt and pepper.
2. Using a sharp knife, make an incision on the plump side of the chicken breast to create a "pocket".
3. Stuff with a piece of garlic butter. Repeat process with the rest of the chicken breasts.
4. To coat the chicken, dust first with flour, then dip into milk.
5. Lastly, coat evenly with breadcrumbs. Heat oil and deep-fry until golden brown.

P/s: Recipe makes 6. Preparation time 25 mins. Cooking time 12 mins.

Source: Her World

Fruity Flan

2005-07-04T12:16:00.000+08:00

Ingredients:

(For Sponge)
1. 75 gm plain flour
2. 2 eggs
3. 55 gm castor sugar
4. 1/2 tsp baking powder
5. 1/2 tsp vanilla essence
6. 3 tbsp melted butter
7. Pinch of salt

(For custard)
8. 1/3 cup evaporated milk
9. 3 tbsp castor sugar
10. 1 1/4 cups warm water
11. 20 gm custard powder
12. 1/4 tsp vanilla essence
13. Your favourite fruits such as pineapple, orange, strawberry, cherry, grape etc

Preparations:

1. Sift together plain flour and baking powder.
2. Whisk eggs with sugar until thick and fluffy, add essence. Fold in flour mixture alternately with melted butter.
3. Spread mixture into 20 cm lightly greased flan pan.
4. Bake in preheated 180 degree Celsius oven for 20 mins or until cake tester inserted in center of cake comes out clean. Remove sponge from pan and cool.
5. Mix evaporated milk with water. Blend custard powder with 1/4 cup diluted evaporated milk.
6. Heat remaining milk and gradually stir into custard paste mixture.
7. Cook over low heat until bubbly, stir in essence.
8. Spread prepared custard into baked sponge shell to fill indented part of shell.
9. Arrange your favourite fruits and if desired, sprinkle with icing sugar.

Source: Festive Fiesta Recipes

Spicy Fried Chicken

2005-07-01T11:50:00.000+08:00

Ingredients:

1. 1 whole chicken, washed
2. Oil for deep-frying

(For Seasoning)
3. 1 tbsp salt
4. 2 tsp white pepper powder
5. 1/2 tbsp chilli powder
6. 1/2 tbsp garlic powder
7. 1 tsp turmeric powder

(For Coating)
8. 300g plain flour
9. 100g rice flour
10. 1/2 tbsp chilli powder
11. 350ml milk

Preparations:

1. Cut chicken into 9 pieces. Start with wings, then remove the legs (separate them into upper thigh and drumstick).
2. Cut along the spine and press down on the breast to flatten.
3. Cut out both sides of the breast to get a diamond-shaped keel.
4. Marinate with seasoning for at least 1 hour, if not overnight.
5. To fry, coat chicken with the flour. For the coating, mix both flours and chilli powder. Dip into milk. Coat again with flour.
6. Deep-fry until golden brown and serve with your favourite dip.

P/s: Recipe makes 9. Preparation time 20 mins. Cooking time 12 mins.

Source: Her World

Egg Sandwich

2005-06-30T09:52:00.000+08:00

Ingredients:

1. 150 gm(2 slices) white bread
2. 1 hard boiled egg, chopped
3. 15 gm (2 tsp) mayonnaise
4. 1 gm (1/2 tsp) truffle oil
5. 10 m gm (4 leaves) butter lettuce
6. Salt and pepper, to taste

Preparations:

1. Stir chopped hard boiled egg with mayonnaise.
2. Add in truffle oil, salt and pepper to taste.
3. Spread the mayonnaise and egg mixture on the both slices of sandwich bread.
4. Put the butter lettuce on the sliced bread.
5. Spread the mayonnaise and egg mixture on the butter lettuce.
6. Cover with another slice of bread on top of egg mayo.
7. Cut the sandwiches in triangle shape and serve.

P/s: Recipe serves 1

Source: Health & Beauty

Tomato & Cheese Salad

2005-06-29T09:54:00.000+08:00

Ingredients:

1. 3 ripe and firm tomatoes
2. 250gm of feta or mozzarella cheese, sliced thickly
3. 3 tbsp balsamic vinegar
4. 6-8 tbsp olive oil

Preparations:

1. Slice tomatoes into think rounds. Stack tomato rounds, alternating with cheese slices.
2. Drizzle with balsamic vinegar and extra virgin olive oil. Serve cold.

P/s: Recipe serves 8

Source: Health & Beauty

Avocado

2005-06-26T14:22:00.000+08:00