Thursday, June 29, 2006

Black Snapper in Sweet & Sour Sauce

I quite like this version of sweet sour sauce which was posted by coxiella at kc. It has just the right balance without any one ingredient being too overpowering.

This recipe does not use cornflour or any thickener, so the sweet sour sauce is not as gooey as the more common sweet sour sauce. When poured on the fish it has the right consistency.

½ kg whole fish or fish fillet
2 Tbsp Oil

Monday, June 26, 2006

Jing Du Pork

The recipe for Jing Du Pork was adapted from Tham Yui Kai's Suggestions by toon. The sauce gives the pork the sweet and slightly spicy flavour.

jing du pork
300gm pork soft bones or pork loin, cut into bite size

½ tsp sugar
½ Tbsp light soya sauce
¼ tsp dark soya sauce
½ tsp sesame oil
¼ tsp five-spice powder
¼ tbsp Worcestershire sauce
Dash of pepper
1 Tbsp cornflour
1 egg
½ tsp apple butter (optional)

Friday, June 23, 2006

Beef Roll with Grand Marnier sauce

This beef roll has to be one of my favourites - easy to prepare and full of intense flavour. It is more of an asian dish but who is to say we can't have a fusion of styles.

beef roll with grand marnier sauce
The beef roll served with fried potatoes, mushroom and with vegies or salad on the side.

2 slices beef schnitzel
½ carrot cut into sticks
4 french, long or butter beans
1 mushroom, cut into thin sticks
¼ capsicum, cut into thin sticks
potato starch or corn flour for dusting

Monday, June 19, 2006

Chicken Soup

On a cold winter day like today with the cold southerly wind blowing and the sun on strike, there's nothing more welcoming than a bowl of hot soup.

I have used chicken drumstick for this chicken soup as there is more meat and I prefer the texture of the drumstick. The chicken meat for this chicken soup is not wasted as it is served as part of the soup

1 kg chicken

Vegetables (cut into big chunks)
3 garlic cloves
2-3 celery stalks
1 small parsnip
3 carrots
3 potatoes
1 bunch of green onions or 1 medium white onion
3-4 springs of parsley.

Thursday, June 15, 2006

Sam Pui Kai ~ 3-cup chicken

The traditional Sam Pui Kai {three cups chicken} uses equal amount of sesame oil, soy sauce and wine. When coxiella of kc cooked a healthier version of sam pui kai which she adapted from Amy Beh @kuali, I jumped at the chance to try it. My whole kitchen smelled wonderful when cooking this dish.

Sam Pui Kai
1 kg chicken, chopped into fairly large pieces
1 Tbsp onion oil
1 Tbsp premium light soy sauce

50 ml sesame oil
1 Tbsp garlic, coarsely chopped
5cm piece ginger, sliced
5–6 stalks spring onions, cut into 4cm lengths
2 fresh red chillies (deseeded)

Saturday, June 10, 2006

Multigrain Wholemeal Loaf

My breadmaker produces 750gm and 1 kg loaf but I only use ingredients for 750g which still produces bread that rises over the pan when baked. All the bread produced from this recipe have been consistently light and fluffy, similar to commercial bread but taste better.

With this multigrain wholemeal bread recipe, you can substitute with your favourite grain. I have used linseed, wholemeal oats and walnuts as they have good nutritional values. This bread is great for toast as well as sandwiches.

multigrain wholemeal loaf

ham and cucumber wholemeal sandwich
Ingredients (for 750 g loaf)
320 ml warm water
1 Tbsp lecithin granules
1½ tsp salt
1½ Tbsp+1 tsp sugar
1 Tbsp+1 tsp milk powder
2¼ tsp surebake yeast

Thursday, June 08, 2006

Bacon Fried Rice

I have cooked this plate of fried rice with bacon, mixed vegetables and eggs. Fried rice is a very versatile dish to cooked and as such I do not have an exact recipe for it. Put in whatever you have in the pantry or freezer. It can be just rice, fried with eggs, vegetables, char siew (bbq pork) or prawns. If you do not have fresh vegetables, frozen stir fry vegetables or peas can be used for a quick and easy fried rice.

Monday, June 05, 2006

Homemade Ng Heong Fun ~ five spice powder

This recipe for homemade five spice powder is quite simple and the ingredients needed are common spices that most of us already have in our pantry. I like to grind my own ng heong fun as I find that it brings out the full flavour in a dish and the whole kitchen smells of beautiful spices. Most of the ready made ones from the shop does not have much fragrance and sometimes does not do a recipe justice.

homemade ng heong fun ~ 5 spice powder
2 tsp szechuan peppercorn
8 star anise
½ tsp ground clove
1 Tbsp ground cinnamon
1 Tbsp ground fennel

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