Ingredients :-
1 mackeral (mince)
some corn starch
some chicken powder
sugar
Method :-
1. mix and combine
2. fill with mince pork filling and roll into ball
3. boil in stock
Saturday, November 28, 2009
Oyster Omelette
Ingredients :-
sweet potato flour
spring onion
ginger
spring onion
oysters
chicken powder
pepper
salt
oyster sauce
Chicken Stock
1 egg
Method :
1. Mix sweet potato flour, spring onion, ginger, spring onion, oysters, chicken powder, pepper, salt, oyster sauce in a bowl
2. Add in some chicken stock to make a paste
3. Break 1 egg in a bowl and whisk
4. Pour some oil in a pan.
5. Put Mixture from step 1 in the center of the pan and fry till golden brown
6. Pour in some more oil
7. Pour egg in at the side
8. Flip and serve.
sweet potato flour
spring onion
ginger
spring onion
oysters
chicken powder
pepper
salt
oyster sauce
Chicken Stock
1 egg
Method :
1. Mix sweet potato flour, spring onion, ginger, spring onion, oysters, chicken powder, pepper, salt, oyster sauce in a bowl
2. Add in some chicken stock to make a paste
3. Break 1 egg in a bowl and whisk
4. Pour some oil in a pan.
5. Put Mixture from step 1 in the center of the pan and fry till golden brown
6. Pour in some more oil
7. Pour egg in at the side
8. Flip and serve.
Tuesday, November 24, 2009
Mushroom Bruschetta
Ingredients :
Olive Oil
Mushroom
Garlic
Onion
cream
worchester sauce
mustard
Lemon
chicken stock
Bread
salt and pepper
Method:
1. Pour olive oil in pan
2. add in mushroom (minimise stirring)
3. Add in Garlic, onion, cream, worchester sauce, mustard, Lemon and Chicken stock.
4. Stir and let simmer. Add salt and pepper to taste
5. prepare bread and spoon mushroom on bread.
Olive Oil
Mushroom
Garlic
Onion
cream
worchester sauce
mustard
Lemon
chicken stock
Bread
salt and pepper
Method:
1. Pour olive oil in pan
2. add in mushroom (minimise stirring)
3. Add in Garlic, onion, cream, worchester sauce, mustard, Lemon and Chicken stock.
4. Stir and let simmer. Add salt and pepper to taste
5. prepare bread and spoon mushroom on bread.
Thai Basil Chicken
Ingredients :
1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste (Golden Boy brand is recommended)
1 cup fresh Thai holy basil (bai gka-prow), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper
Method:
1. Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
2. Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
3. Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste (Golden Boy brand is recommended)
1 cup fresh Thai holy basil (bai gka-prow), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper
Method:
1. Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
2. Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
3. Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
Boeuf Bourguignon
Ingredients :
1.5kg Chuck Steak, cubed
1 large onion chopped
2 carrots chopped
2 large cloves of garlic, peeled and bruised
1 bouquet garni (1 bay leaf, sprigs of parsley and thyme)
750ml red wine
2 tablespoon brandy
185gm salted pork / bacon
1/2 cup flour
500gm button mushroom
250g pasta
50g butter
Method :
1. Combine Beef, Onion, carrot, garlic and bouquet garni in a large bowl. Pour wine and brandy over it and marinate for at least 1 day
2. In a large pan, fry salted pork / bacon till golden brown
3. remove beef from marinate and fry in pan with butter
4. sprinkle flour in pan, and cook and stir for 3 mins. Add in reserve marinate and vegetables and bring to a boil.
5. Return bacon and beef to pan and stir well.
6. Cover and cook for 3 hours in slow fire stove (stew) or in 140 degrees oven for 4 hours
7. Serve over cooked pasta
1.5kg Chuck Steak, cubed
1 large onion chopped
2 carrots chopped
2 large cloves of garlic, peeled and bruised
1 bouquet garni (1 bay leaf, sprigs of parsley and thyme)
750ml red wine
2 tablespoon brandy
185gm salted pork / bacon
1/2 cup flour
500gm button mushroom
250g pasta
50g butter
Method :
1. Combine Beef, Onion, carrot, garlic and bouquet garni in a large bowl. Pour wine and brandy over it and marinate for at least 1 day
2. In a large pan, fry salted pork / bacon till golden brown
3. remove beef from marinate and fry in pan with butter
4. sprinkle flour in pan, and cook and stir for 3 mins. Add in reserve marinate and vegetables and bring to a boil.
5. Return bacon and beef to pan and stir well.
6. Cover and cook for 3 hours in slow fire stove (stew) or in 140 degrees oven for 4 hours
7. Serve over cooked pasta
Monday, November 16, 2009
Beef Wellington
Ingredient
1 kilo Fillet Welsh Black Beef
300g Button Mushrooms
4 Shallots
2 cloves Garlic, chopped
½ pint Pancake Mix – 150g plain flour, 2 Eggs, 100ml milk, salt and pepper)
200g Large leaf spinach, blanch and refreshed
500g Puff pastry
4 Egg Yolks
100g Butter
Olive oil
Method
1. In a hot pan, add a film of oil.
2. Season the fillet and seal in the pan, colour all sides, which will take approx 8-10mins. Remove from the pan.
3. Add the mushrooms to this pan, sauté until golden brown, remove and chop finely.
4. Add shallots and chopped garlic to the pan. Cook until soft, add mushrooms again and cook quickly to reduce moisture.
5. Season with salt and pepper and leave to one side.
6. To make crepe mix, combine everything together and whisk until there are no lumps. Make thin crepes in a pan. Colour on both sides and place on a cooling rack. Repeat until all mixture is used.
7. Roll the beef in the mushrooms and then wrap with spinach. Wrap in cling-film, tie at both ends and leave to rest in fridge.
8. Roll out puff pastry, and top with crepes.
9. Remove beef from cling-film and place on one side of the pastry, and roll.
10.Seal all sides with egg yolk and egg wash the outside.
11.Place in pre-heated oven at 180 degrees C/Gas 4 for 16 minutes.
12.Remove and leave to rest
1 kilo Fillet Welsh Black Beef
300g Button Mushrooms
4 Shallots
2 cloves Garlic, chopped
½ pint Pancake Mix – 150g plain flour, 2 Eggs, 100ml milk, salt and pepper)
200g Large leaf spinach, blanch and refreshed
500g Puff pastry
4 Egg Yolks
100g Butter
Olive oil
Method
1. In a hot pan, add a film of oil.
2. Season the fillet and seal in the pan, colour all sides, which will take approx 8-10mins. Remove from the pan.
3. Add the mushrooms to this pan, sauté until golden brown, remove and chop finely.
4. Add shallots and chopped garlic to the pan. Cook until soft, add mushrooms again and cook quickly to reduce moisture.
5. Season with salt and pepper and leave to one side.
6. To make crepe mix, combine everything together and whisk until there are no lumps. Make thin crepes in a pan. Colour on both sides and place on a cooling rack. Repeat until all mixture is used.
7. Roll the beef in the mushrooms and then wrap with spinach. Wrap in cling-film, tie at both ends and leave to rest in fridge.
8. Roll out puff pastry, and top with crepes.
9. Remove beef from cling-film and place on one side of the pastry, and roll.
10.Seal all sides with egg yolk and egg wash the outside.
11.Place in pre-heated oven at 180 degrees C/Gas 4 for 16 minutes.
12.Remove and leave to rest
Linzer Torte
Ingredient
150g unsalted butter
200g icing sugar
1 egg beaten
3 egg yolks
1 lemon zest & juice
140g flour sifted
110g ground almonds
Pinch cinnamon
220g red current jelly
1 egg beaten to glaze
icing sugar for dusting
Method
1. Pre heat the oven to 180C.
2 Cream the butter and sugar together until creamy and fluffy.
3. Gradually beat in the whole egg and the egg yolks.
4. Stir the lemon zest, flour, and almonds, knead to form smooth dough.
5. Rest for twenty minutes and roll out half the dough to the size of the flan ring allowing you to line the paste up the sides of the flan approximately 5mm thick.
6. Roll the remaining dough out the same thickness and cut into strips 5mm thick.
7. Spread the red current jelly into the base of the flan and place the dough strips across the tart to form a lattice.
8. Brush the dough with the beaten egg to glaze and place into the oven.
9. Bake for 40 minutes until golden.
10. Remove from the oven and dust in icing sugar to serve.
150g unsalted butter
200g icing sugar
1 egg beaten
3 egg yolks
1 lemon zest & juice
140g flour sifted
110g ground almonds
Pinch cinnamon
220g red current jelly
1 egg beaten to glaze
icing sugar for dusting
Method
1. Pre heat the oven to 180C.
2 Cream the butter and sugar together until creamy and fluffy.
3. Gradually beat in the whole egg and the egg yolks.
4. Stir the lemon zest, flour, and almonds, knead to form smooth dough.
5. Rest for twenty minutes and roll out half the dough to the size of the flan ring allowing you to line the paste up the sides of the flan approximately 5mm thick.
6. Roll the remaining dough out the same thickness and cut into strips 5mm thick.
7. Spread the red current jelly into the base of the flan and place the dough strips across the tart to form a lattice.
8. Brush the dough with the beaten egg to glaze and place into the oven.
9. Bake for 40 minutes until golden.
10. Remove from the oven and dust in icing sugar to serve.
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