Another Way for Cooking Rice!

When u r sick of eating plain rice
U can cook it into fried rice



If fried rice u also sick of eating
it’s ok, soak the fried rice in egg



Put it in a sauce pan



Not only it look nice, when u eat it , it got nice egg flavor too



If this u also sick of eating this...
put the fried rice on top of a flour skin……



Wrap up the rice…



Then fried it……

Mango and Yoghurt Lollipops

Ingredients
350g fresh mangoes, peeled and sliced
300g thick organic or natural yoghurt
3 tbsp honey

Method
1. Place all ingredients in a blender and process until pureed.
2. Pour mixture into ice-lolly moulds and freeze until solid.

Note: You can substitute any fruits for the mango or try different combinations.



Extracted from Family:May 2005

Healthy Brownies

Ingredients
150g butter
200g brown sugar
2 eggs
75g plain white flour, sifted
50g cocoa
60g chopped pecans or walnuts

Method
1. Grease a deep 19cm-square baking pan. Line base and sides with baking paper.
2. Beat butter and sugar in small bowl with electric mixer until light and fluffy.
3. Add eggs 1 at a time, beating until just combined between additions.
4. Stir in flour and cocoa, then nuts. Spread mixture into baking tin.
5. Bake in slow oven (150 deg.C) for about 30 minutes.
6. Let cool in the pan. Turn and cut into squares.



Extracted from Family:May 2005

Protein Shake

Ingredients
2 young coconuts with the water
1 avocado
4 oz cashew nuts (soaked for 5 hours)

Method
Blend all ingredients in a processor and chill before serving.


Extracted from Family:May 2005

Oriental Salad with Plum Dressing

Dry Ingredients
2 carrots
1 quarter cabbage
1 medium-sized turnip
1 piece cos lettuce
50gm mung bean sprout
Half red capsicum
Half yellow capsicum
Quarter pineapple or 1 green mango
1 piece ginger flower

Dressing
300gm plum sauce
5 tbsp extra virgin olive oil
5 tbsp balsamic vinegar
2 tbsp Braggs Liquid Aminos (available from Bee Natural)
Blend all the ingredients and set aside.

Topping
2 tbsp sesame seeds
50gm crushed roasted almonds

Method
1. Blend all the dressing ingredients together. Set aside.
2. Shred all the dry ingredients and put in a salad bowl.
3. Toss with dressing. Top with a sprinkling of sesame seeds and almond bits.



Extracted from Family:May 2005

Power Salad (Serves 1)

Ingredients
50g avocado
20g carrot
10g squash
5g raisins
5g sunflower seeds
25g butterhead lettuce
20g orange juice
10g button mushroom
5g red apple
6g zucchini
5g cauliflower
5g broccoli
5g Mozzarella cheese
2g oliveoil
1/2g olive oil
1/4g pepper
10g soya sauce dressing

Method
1. Chop all the ingredients finely (about 1/2cm by 1/2cm). Put in a bowl and toss with soya sauce dressing and olive oil.
2. Heap the tossed salad onto a piece of lettuce on a plate. Serve.



Extracted from Family:May 2005

Banana-Milk Chocolate Loaf

20mins

1 packet Betty Crocker Banana Nut Premium Muffin Mix with Pouch of Walnuts
1/2 cup fresh bananas, chopped
1/2 cup milk chocolate, diced
whipped cream or your choice of ice-cream

1. Combine the muffin mix as instructed.
2. Fold in the bananas and chocolate, then pour into a bread tin.
3. Bake at recommended temperature.
4. Serve with whipped cream or ice-cream.

Extracted from Family:March 2005

Fried Chicken in Thai Spice

30mins

1 packet Asian Home Gourmet Thai Pineapple Rice Paste
20g pineapple, diced
30ml lime juice
1/2 onion, chopped
7 chicken wings
1 tsp chilli powder
1/2 tsp curry powder
1 tsp turmeric powder
1 tsp salt
1/2 tsp fish sauce

• Saute the rice paste as instructed, then add 1/3 cup of water or stock. Put aside.
• Marinate the chicken with chilli powder, curry powder, tumeric and salt.
• Deep fry the chicken wings until they are half-cooked.
• Saute the chopped onions, add in the wings, pineapple, lime juice and fish sauce.
• Add the pineapple paste and braise for five minutes, then serve.

Extracted from Family:March 2005

Assam Lobster Noodles

20mins

1 pack Chilli Partners Assam Fish Pre-mix
2 stalks lemongrass
3 lime leaves
2 tbsps fish sauce
1 cup coconut milk
2 lobsters or prawns, whole
120g egg noodles, soaked in water

Garnish
sprig of mint leaf
coriander leaves
1/2 lime
shredded green cabbage

1. Cook the fish paste according to the instructions.
2. Add in the lemon grass, lime leaves, fish sauce and coconut milk.
3. Then add the lobsters or prawns.
4. Place the cooked noodles in a bowl, pour the sauce over and garnish.

Dark Chocolate Tarte & Vanilla Ice Cream

Sable Dough
600g butter
400g icing sugar
4g salt
4g liquid vanilla
250g egg
100g white almond powder
1kg flour
20g baking powder

Dark Chocolate Filling
400g liquid cream
75g butter
150g honey
500g dark chocolate
100g milk chocolate

1. Mix all ingredients for the sable dough. Let it rest in the fridge for an hour.
   
2. Roll dough to a 3mm thickness.
3. Place on a baking tray (or a tarte mould) and bake in a pre-heated oven of 170 degree C until golden brown.
4. Leave to cool completely.
5. Put liquid cream, butter and honey into a pot and bring to boil.
6. Cut chocolates into small portions.
7. Pour the cream mixture over the chocolate and mix till you obtain a nice paste.
8. Pour the chocolate filling into the tarte crust.
9. Allow to cool completely in the fridge.
10. Serve with a scoop of vanilla ice cream.
    

Text: Maureen Koh
Extracted from Family:March 2005

Raspberry Chocolate Cake

185g butter
185g dark chocolate
3 eggs
1/2 tsp vanilla essence
1 1/2 cups castor sugar
1 cup flour
2/3 cup self-raising flour
1/2 cup almond powder
1 cup raspberries

1. Mix butter and chocolate in a bowl and melt over a warm water bath.
   
2. Beat eggs, sugar and vanilla essence together until thick.
3. Mix flour, self-raising flour and almond powder together.
4. Pour chocolate mixture into the egg mixture, then stir in the flour mixture.
5. Add raspberries last.
6. Pour mix onto a baking tray and back at 180 degree C for about 40min.
7. Allow cake to cool.
8. Serve with strong coffee, fresh raspberries and whipped fresh cream.

Text: Maureen Koh
Extracted from Family:March 2005

Almond Chocolate Rocks

250g almond sticks
100g chocolate (milk, dark or white, depending on personal preference)

1. Roast almond sticks.
2. Place almond sticks on a baking tray and roast them in a pre-heated oven of 180 degree C till they are golden brown.
3. Allow to cool before storing them in an airtight container.
4. Melt chocolate over a bowl of warm water or in a microwave oven at low temperature. You can also leave the chocolate to melt at room temperature. Note: Never heat chocolate at warmer than body temperature as the taste will become bitter.
5. When ready, mix almond sticks and chocolate together.
6. Using two teaspoons, scoop little rock-like heaps onto a tray lined with baking paper.
7. Allow these 'rocks' to cool till chocolates solidifies.
8. Store in an airtight container.

Text: Maureen Koh
Extracted from Family:March 2005

Poached-Pear Slush

A frozen form of the classic poached pears in red wine, with a deep, refreshing flavour; perfect as an appetiser or palate-cleanser. Pears contain pectin, a natural gelling agent that, along with the wine's residual alcohol, keeps the slush's texture soft and loose, grainier than a sorbet but less icy than a granita. Choose an inexpensive but full-bodied Merlot or Pinot Noir for this.

Serves 8-10 as an appetiser or 4-6 as a dessert
Prep time 10 mins + freezing time Cooking time 20 mins

825g canned pears in syrup
400ml red wine
70g sugar
1 cinnamon stick
3 fresh bay leaves
1/4 tsp black peppercorns
3 cloves
grated zest of 1/2 orange
grated zest of 1/2 lemon



1 Drain pears and set syrup and fruit aside seperately.

2 Combine pear syrup, wine, sugar, cinnamon and bay leaves in a pan. Simmer over medium heat for 10 mins, then add peppercorns and cloves and simmer 5-10 mins more, or until liquid has reduced by about 1/3. Stir in citrus zests. Let syrup cool.

3 Blend pears in a food processor or mini-chopper until smooth. Strain syrup into pear puree and mix well. Pour into a metal tray or cake tin. Cover with foil and freeze for about 4 hours; after 1 hour, stir well with a large fork every 45 mins. The finished slush should have a slightly grainy texture. Serve in chilled bowls.




Extracted from HerWorld / June 2006

Wasabi-lime 'handrolls'

A sophisticated but playful dessert! Cones of zesty frozen cream are topped with faux 'salmon roe' - actually sago poached in fruit juice. Wafer cones get soggy too fast, so use biscuit cones -dark brown chocolate biscuit cones if you can get them, which look more like nori seaweed!

Makes 12-16 ice cream cones, depending on cone size
Prep time 20 mins + freezing time
Cooking time 15 mins

100g lime marmalade (such as Rose's brand)
3-4 tbsp freshly-squeezed lime juice
3 tbsp caster sugar
2-3 tsp wasabi paste
1/8 tsp salt
300ml whipping cream, well chilled
12-16 ice cream cones
60g sago pearls
200 ml carrot fruit juice (such as Pokka brand)
200ml water


1 Whisk lime marmalade, lime juice, sugar, wasabi and salt together. Taste and add more of each ingredient if necessary: coldness and cream both mute flavours, so sim for a sharp, hot, sweet intensity.

2 Whip cream until thick and almost stiff. Fold lime mixture into cream. Spoon mixture into ice cream cones and freeze for at least 3 hours.

3 Combine sago, carrot juice and water in a saucepan. Bring to a boil, then simmer for 15-18 minutes over medium-low heat, or until sago is tender and virtually all the liquid has been absorbed - add more water if sago is tender and virtually all the liquid has been absorbed - add more water if sago gets too dry before it's done. Let cool.

4 To serve, top each cone with a spoonful of sago. Cones will eventually get soggy, so eat them on the same day you make them.



Extracted from HerWorld / June 2006

Pink Grapefruit Granita

Supremely light and refreshing - a fantastic palate cleanser at the end of a heavy meal, or before a heavy dessert! Campari adds extra pinkness and a faintly bitter edge.

Serves 4-6 Prep time 10 min + freezing time Cooking time 2 mins

100g caster sugar
200ml water
4 pink-fleshed grapefruit
1-2 tbsp Campari, or other citrus bitters


1 Combine sugar and water in a pan and bring to a boil. Simmer 2 minutes, then switch off heat and let cool completely.

2 Halve and squeeze grapefruit. Strain juice, pressing on pulp to extract every last drop. Stir cooled syrup into juice, to taste - you may not want to add it all. Stir in Campari. Pour into a metal tray or cake tin. Cover with foil and freeze for at least 3 hours. After 1 hour, stir with a large fork every 30 minutes.

3 The finished granita should have evenly coarse, flaky crystals. Once this texture is reached, the granita should be served as soon as possible, or at least within a few hours. Stir and fluff up the crystals again just before serving. Serve in chilled bowls.



Extracted from HerWorld / June 2006

Chocolate Malt Semifreddo

A very simple frozen dessert, quickly put together - great for children's parties, in which case, omit the rum. For more malt flavour, dissolve 2 to 3 tablespoons malted milk drink powder in a little hot water, let cool, then add to the cream before whipping.

Serves 4-6 Prep time 10 mins + freezing time

400ml whipping cream , well chilled
1 tbsp rum, preferably dark rum
1 tsp natural vanilla extract
1 tbsp caster sugar
1/8 tsp salt
300g malted milk candy balls (such as Maltesers)
120g dark chocolate shavings

1 Combine cream, rum, vanilla, sugar and salt in a bowl. Whip until thick, floppy and almost stiff.
2 Gently fold in malted milk balls and chocolate shavings.
3 Pour mixture into a metal tray or cake tin and cover with foil.
4 Freeze for at least 4 hours. or until very firm. Slice to serve.



Extracted from HerWorld / June 2006

A Guide To Frozen Treats

Classic French ice cream, the kind posh restaurants serve, is made with flavoured egg custard base and cream, churned and frozen together.

Gelato is simply the Italian name for the same thing: some gelatos contain extra egg for a super-smooth texture, while others, usually fruit gelatos, contain no egg at all, to intensify their flavour.

A sorbet is churned from a flavoured liquid, most often a fruit puree or an infusion, plus sugar syrup and sometimes egg white.

Adding some milk to a sorbet turns it into a sherbet or milk ice.

A granita is more spartan, being simply a flavoured liquid, scraped into big crystalline flakes as it freezes.

A parfait is a non-churned ice cream, often alcoholic, made by beating hot syrup into egg yolks, folding in whipped cream and freezing the mix undisturbed.

Also non-churned is semifreddo, an Italian dessert usually based on whipped cream.

Indian kulfi is a unique iced dessert, made with a base of milk boiled down to a thick, syrupy consistency.



Extracted from HerWorld - June 2006

Fresh Strawberry Ice Cream with Berry-Balsamic Syrup

Once you've tasted home-made strawberry ice cream - made with valsamic vinegar, the best flavour enhancer for strawberries - you'll never go back to store-bought! Select sweet-smelling berries with a few white streaks as possible. As it contains only natural ingredients, this ice cream melts a little faster than commercial ones.

Serves 4-6 Prep time 20 mins + freezing time Cooking time 3 mins

500g ripe strawberries
175g sugar
2 tbsp water
1 tbsp balsamic vinegar
2-3 tbsp freshly squeezed lemon juice
300ml whipping cream, well chilled

1 Rinse strawberries and pat dry. Halve and remove stems and white cores.
2 To make syrup, blend 75g of the strawberries with 80g of the sugar and the water until smooth. Simmer for 2-3 minutes over medium-low heat until syrupy, then cool. Stir in balsamic vinegar.
3 Blend remaining strawberries and sugar with lemon juice until coarsely pureed. Adjust taste with more sugar or lemon juice. Whip cream and fold into strawberry puree in 2 additions.
4 Drizzle syrup over the sides of small, well-chilled glasses, then fill with strawberry mix. Cover with foil and freeze at least 4 hours. When half-chilled, push in an ice-cream stick.


Extracted from HerWorld - June 2006

Sweet Potato, Raisin & Pine Nut Salad

Preparation 10 mins
Cook 5 mins
Serves 2-3 mins

• 500g sweet potatoes peeled
• 2 tbsps butter
• 2-3 tbsps golden syrup or honey
• 2 tbsps raisins
• 1 tbsp roasted pine nuts (available at supermarkets)
• 1/2 tbsp cinnamon sugar (available at supermarkets)

1 Microwave sweet potatoes, cover, on medium-high heat for 5 to 7 mins. Check to see if sweet potatoes are tender. When ready, remove from microwave oven.

2 Cut sweet potatoes into cubes; mix with butter

3 Drizzle over golden syrup or honey. Toss with raisins and pine nuts.

4 Dust with some cinnamon sugar. Serve.

The Weekly's Chef Tip

Intense orange sweet potatoes are bonanzas of beta-carotene. They are also full of vitamin C and potassium. Though they are sweet, they're fat-free.

Extracted from The Singapore Women's Weekly / April 2005

Family Food extracted from Simply Her / May 2006

It's All In The Sauce

Sorry Friends, have been typing these two whole days and am very very tired, hence, please excuse me for scanning in the article and do click on them to enlarge for reading.

Saucy Chicken Casserole

Oven-Roasted Rack of Lamb

Ingredients
1 rack of lamb
Dijon mustard
1 sprig fresh rosemary (chopped)
250g mixed vegetables (baby carrots, radishes, snow peas)
1 tbsp olive oil
20g butter
250ml instant chicken stock

Directions
1 Season lamb with mustard, rosemary, salt and pepper, and leave for an hour.
2 Put some butter in an ovenproof frying pan and cook the lamb until it's golden brown. Then bake in a 250 degree C oven for around 25 mins.
3 Pour hot chicken stock into the pan used for grilling the rack of lamb. Add the rest of the butter then bring the sauce to the boil and simmer for 20 mins until it thickens.
4 Meanwhile stir-fry the vegetables in olive oil and season with salt and pepper.
5 Serve the lamb with the stir-fried vegetables on the side.



Extracted from Simply Her / December 2005

No-Fuss Pasta Parcels

Ingredients (serves 4)
400g beef ravioli (store bought)
40g butter
2 cloves garlic (chopped)
2 shallots (chopped)
100g button mushrooms (chopped)
100g shiitake mushrooms (chopped)
100ml whipping cream
50g asparagus
2 tbsp Parmesan cheese (grated)

Directions
1 Melt half the butter in a frying pan and add the shallots and garlic. Then add the mushrooms and cook until tender.
2 Add the cream, bring to the boil and simmer for 10 mins.
3 Whisk in the rest of the butter and add salt pepper.
4 Meanwhile, cook the pasta in boiling salted water for 8 to 10 mins (or according to instructions). Drain and toss in the sauce, along with the blanched asparagus.
5 Sprinkle over with Parmesan cheese and serve as a starter.


tip!
Add pickled anchovies for a sharper taste.



Extracted from Simply Her / December 2005

Festive Berry Jelly

Ingredients (serves 4)
350ml water
170g grape-flavoured gelatine
200ml cranberry juice
30g castor sugar
1 tbsp lemon juice
1 punnet strawberries (halved)
1 punnet blueberries
1 punnet raspberries

Directions
1 Bring water and sugar to the boil, then stir in the gelatine until it dissolves.
2 Stir the cranberry juice in gently, over low heat without boiling, until the mixture is clear.
3 Remove from heat and add the lemon juice. Drop in the mixed berries and pour gelatine mixture into heat-resistant moulds and refrigerate for 4 hours, or until firm.
4 Turn out the chilled jelly onto a serving plate and decorate with the rest of the berries.



Extracted from Simply Her / December 2005

Smoked Salmon Salad

Ingredients
500g Romaine lettuce
6 slices smoked salmon
200g mayonnaise
2 cloves garlic (chopped)
3 large anchovy fillets
1 tbsp Dijon mustard
1/2 lemon (juiced)
150g Parmesan cheese
100g croutons
2 tbsp dried cranberries
2 tbsp roasted walnuts


Directions
1 Crush the garlic and anchovies to a fine paste in a large mixing bowl, then add the mustard, lemon juice and mix it all together.
2 Add the mayonnaise and season with salt and pepper.
3 Tear the lettuce into pieces and mix it in with the dressing. Arrange smoked salmon slices over the top and sprinkle with Parmesan cheese, cranberries, roasted walnuts and croutons.



Extracted from Simply Her / December 2005

Beef Fillet with Green Peppercorn Sauce

Ingredients (serves 4)
1kg ribeye beef fillet
4 tsp dijon mustard
4 tbsp black peppercorns (crushed)
salt and pepper
4 tbsp soft butter

Green Peppercorn Sauce
12 tbsp brown sauce mix
600ml water
4 tbsp green peppercorns (lightly crushed)
4 tbsp butter


Directions
1 Marinate beef with mustard, peppercorns, salt and pepper.
2 Lightly brush beef fillet with butter and place under a hot grill.
3 Grill the beef on each side for at least 3 minutes. Cook it longer if you prefer your meat well done.
4 Dissolve the brown sauce mix in a little water. Add the green peppercorns and bring to the boil over medium heat. Reduce the heat and simmer for about 5 minutes, stirring occasionally.
5 Stir a little butter into the sauce to give it a rich and glossy finish. Cut the beef into portions, spoon the sauce over and serve.



tip!
Serve with boiled potatoes and a garden salad for a balanced meal.



Extracted from Simply Her / November 2005

Stuffed Mushroom

Ingredients (serves 4)
400g fresh shiitake mushrooms
300g minced chicken
3 tbsp chopped spring onions
cheese of your choice for topping (grated)

Seasoning Batter Mix
1 tbsp mixed herbs (pizza seasoning)
1/2 tbsp brown sugar
1/2 tbsp garlic powder
1/2 tsp black pepper
1 egg (beaten)
65ml olive oil

Directions
1 Marinate chicken in the seasoning bater mix for 1/2 hour.
2 Put mushrooms on a plate, stalk side up, and fill each one with chicken.
3 Garnish with chopped spring onion and cheese.
4 Place the mushrooms onto a pre-heated grill pan. Cook under medium heat for two minutes. Turn them over and grill until golden brown (about 3-5 minutes) and serve with mixed greens.


tip!
Replace chicken with chopped mixed veggies for a tasty vegetarian version.



Extracted from Simply Her / November 2005

Teriyaki Salmon

Ingredients (serves 4)
600g salmon (cut into 4 fillets)
4 tbsp soy sauce
4 tbsp mirin
2 tbsp Hondashi stock
2 tsp toasted sesame oil
2 tsp chopped garlic
2 tsp chopped ginger
2 tbsp chopper spring onion
4 tsp sesame seeds (toasted)


Directions
1 In a small bowl, whisk the soy sauce, mirin, Hondashi stock, sesame oil, ginger and garlic until well blended.
2 Spoon 1 tbsp of the mixture over each salmon fillet and brush it all over.
3 Grill salmon under a medium-high heat for 4-6 minutes on each side.
4 Garnish with spring onions and sesame seeds.


tip!
Instead of fish, try vegetables such as green peppers, eggplant and pumpkin.



Extracted from Simply Her / November 2005

Mui Fan

(serves 4)

Ingredients A:
2 bowls cooked rice
2 tbsp oil
2 cloves garlic
400g prawns (de-veined)
100g squid (cut into rings)
150g choy sum
5-10 button mushrooms

Ingredients B:
Mix together:
1 tbsp fish sauce
2 tbsp cornflour
3 cups stock/water
salt, pepper and sugar to taste
2 eggs (very lightly beaten so yolk and white are still separate)

Directions
1 Heat oil in a wok and fry the garlic until fragrant. Add the prawns and squid and fry until just pink.
2 Add the choy sum and button mushrooms. Fry until cooked, then set aside. Add ingredients B to the wok and stir until the mixture boils.
3 Stir eggs slightly and pour through the prongs of a fork into the boiling stock mixture.
4 Add cooked rice, vegetables, prawns and mix well. Serve immediately.


tip!
Use chicken and fish slices instead of prawns and squid for variety.


Extracted from Simply Her/September 2005

Pork Patties with Salted and Century Eggs

(serves 4)

Ingredients A:
500g minced pork
2 tsp cornflour + 3 tbsp water
2 cloves garlic (minced)
1 tsp pepper
1 tbsp wine
1/2 tsp salt
1/4 tsp sugar

Ingredients B:
2 salted egg yolks (quartered)
2 century eggs (cubed)
2cm piece ginger (shredded)
1 tbsp oil
1 tsp sesame oil



1 Combine ingredients A and mix till smooth.
2 Oil a round metal plate, place the meat mixture on top and spread into a patty.
3 Dot the top of the patty with the salted egg yolk and century eggs.
4 Mix ingredients B with the oil and sesame oil and pour over the top. Steam over high heat for 12-15 minutes.
5 Use a fork to poke through the meat - the liquids that ooze out should be clear and not bloody.

tip!
You can replace the two types of eggs with sliced shitake mushrooms.


Extracted from Simply Her/September 2005

Egg Custard

Ingredients (serves 4)
8 eggs
350g caster sugar
50g old ginger (smashed and sliced)
3 pandan leaves (knotted)
450g water
option: 1 tbsp condensed milk
(reduce sugar by 20g)


Directions
1 Bring the water, sugar, ginger and pandan leaves to a boil or till sugar melts. Set aside to cool.
2 Beat the eggs gently. Strain in the colled sugar syrup, add the condensed milk and beat.
3 Pour the eggs into small bowls. Steam over barely simmering water for 10 minutes till firm. Serve warm or cold.

tip!
Lift lid at least once while steaming to prevent "pork marks" on custard.



Extracted from Simply Her / September 2005

Chicken with Piquant Sauce

Ingredients (serves 4)
1/2 chicken
For Marinade: 1 tbsp light soya sauce
1 tbsp wine & 1/4 tsp pepper

Sauce Ingredients
4 slices ginger (chopped)
2 cloves garlic (chopped)
2 red chillies (chopped)
2 tsp sesame oil & 3 tbsp plum sauce
1 tbsp light soya sauce & 1 tsp vinegar
4 tbsp water


Directions
1 Marinate chicken for at least half-an-hour. Steam over high heat for 25 minutes till done. Cool and chop into bite size. Lay the chicken pieces onto a serving plate.
2 Stir sauce ingredients together and bring to a boil, simmering for two to three minutes.
3 Pour sauce over the chicken and garnish with chopped spring onions.

tip!
Serve sauce separately as a dip.



Extracted from Simply Her / September 2005

Minestrone

Ingredients (serves 4)
200g canned beans
50g streaky bacon (diced)
1 large onion (minced)
2 cloves garlic (minced)
3 tbsp olive oil
1 tbsp finely chopped rosemary
2 sticks celery (diced)
1 large carrot (diced)
2 medium potatoes (diced)
3 tbsp tomato puree
700ml canned chopped tomatoes
750ml stock (beef, chicken or vegetable)
150g pasta (alphabet or shell)
150g frozen peas

Directions
1 Heat oil in a pot and fry the bacon. Add onion and garlic and fry till fragrant. Add the chopped rosemary and fry till everything softens.
2 Add the celery, carrot, potato and tomato puree. Cook, stirring a few minutes till the raw smell is gone. Add the beans, chopped tomatoes and stock. Bring everything to a boil.
3 Reduce heat and simmer the soup for 1 1/2 hours. Check halfway and if soup is too think, add more stock.
4 Add the pasta and peas and simmer for another 10 to 15 minutes.
5 Adjust salt and pepper to taste.

tip!
Add shredded cabbage and corn kernels for more crunch. Freshly grated Parmesan or Romano cheese sprinkled over enhances the flavour.



Extracted from Simply Her / April 2005

Mango Pudding

Ingredients
600g mangoes (diced)
225g ice-cream (vanilla/mango)
40g gelatine (softened in ice water)
450g boiling water
100g sugar
450g ice cubes



Directions
1 Mix gelatine and sugar with a whisk in hot boiling water till dissolved.
2 Add ice cubes; gently stir with a whisk till ice is all melted.
3 Add mangoes and ice-cream and stir till well mixed.
4 Pour into moulds and leave to set in refridgerator overnight.

tip!
Use fresh fruit and leave off the full-cream milk topping.



Extracted from Simply Her / April 2005

Wah Ko Kueh

Ingredients A:
200g rice flour & 50g plain flour
1 1/2 tsp yeast & 150ml water (+ extra)

Ingredients B:
100ml coconut milk
125ml Ice Cream Soda or 7-up
2 tsp pandan juice
1/2 tsp bicarbonate of soda
1/2 tsp Eno fruit salts
Food colouring (red & green)

Topping (optional):
200g brown sugar
400g grated coconut (steamed with a pinch of salt for 5-10 mins)

1 Mix ingredients A. Knead well till a pliable dough forms. Set aside for 2 hours to rise, covered with cling wrap or a damp cloth.
2 Heat coconut milk, stirring till almost boiling; pour into the dough. Mix well.
3 Add pandan juice, becarbonate of soda and Eno. Stir mixture into batter.
4 Seperate batter into 2 bowls. Add red colouring to one bowl and green colouring to the next. Stir to mix well.
5 Steam little teacups or moulds for 10 minutes at high heat.
6 Pour batter 3/4 full into the moulds. Use a sharp knife to mark a criss-cross on top. Sprinkle with sugar into the criss-cross. Steam immediately for 10-15 minutes.

tip!
Little steamed cupcakes that are just as scrumptious plain.


Extracted from Simply Her/April 2005

Cheng Tng

Ingredients (serves 4-6)
100g gingko nuts
100g dried lotus seeds
100g dried longan meat
50g sago bead (wash and drain dry)
20g pong dai hai (available at medical halls - soak in water till expanded. Discard skin and use soft pulp)
200g rock sugar (optional)
1.3 litres water


Directions
1 Shell and skin gingko nuts; use a toothpick to push through the centre and remove the shoot. (The shoot makes the nut bitter.)
2 Wash and soak lotus seeds in just enough hot water to cover for one hour.
3 Wash dried longan meat and bring to a boil in the water.
4 Add gingko nuts and lotus seeds. Boil for another hour or till tender.
5 Add rock sugar, sago beads and pong dai hai. Boil till sugar is dissolved and sago beads are softened. Serve hot or cold.

tip!
Make it plain and add rock sugar syrup only if you want it.



Extracted from Simply Her / April 2005

Kueh Lapis

Ingredients (serves 4-6)
150g plain flour
1 tbsp rempah kueh (lapis spice)
500g butter
220g caster sugar
20 egg yolks
4 tbsp condensed milk
6 egg whites
90g caster sugar

Directions
1 Preheat oven to 170 degree C; grease and line base of 25x25cm aquare tin. Cream butter, sugar and condensed milk until light and pale. Add in egg yolks one at a time until well incorporated. Set aside.
2 Whisk egg whites and caster sugar till thick and voluminous.
3 Fold egg white into butter mixture. Sift flour and lapis spice mixture; mix well.
4 Spoon one ladle full of the batter into the base of the prepared tin and bake at 170 degree C for 10 minutes.
5 Take out cake tin and add another ladle full of batter on top of the first layer. Switch oven to grill mode and grill top till brown. Pierce any bubbles that may appear.
6 Spoon one ladle full of the batter on top of the second layer. Repeat process till the batter is used up.

tip!
The final layer should be slightly thicker - 1 1/2 ladles full. After the final layer is done, cover the cake with foil or grease paper and bake for 10mins at 160 degree C.

Allow cake to cool completely in the tin upright for one day. Turn out and invert cake. Keep in a box and stand for another day. The cake is only ready for eating on the third day.



Extracted from Simply Her/February 2005

Glutinous Rice

Ingredients (serves 4)
250g glutinous rice
320ml stock
4 tbsp oil
80g shallots (sliced)
4 cloves garlice (chopped)
200g chicken/belly pork
50g dried prawns (soaked in warm water)
10 Chinese mushrooms (soaked and sliced)
100g peanuts
2 Chinese sausages (lap cheong) (sliced)
1 tbsp dark soy sauce

Directions
1 Wash and soak rice for 15 minutes. Drain dry in a colander.
2 Boil chicken/pork and peanuts in enough water to cover for 25 minutes. Remove chicken/pork and cut into strops but leave peanuts to boil for another half hour or more till tender. Reserve 320ml of the stock to cook the glutinous rice.
3 Heat the oil in a wok and fry the shallots till golden brown and fragrant. Remove.
4 Add garlic, dried prawns and Chinese sausages and fry till fragrant. Add chicken/pork and stir-fry till well sealed.
5 Add rice and fry till well coated with ingredients and oil. Add dark soy sauce, salt and pepper and mix well.
6 Add stock and transfer everything to a rice cooker and cook till done. Fluff up rice with a pair of chopsticks and mix in fried shallots. Serve garnished with coriander leaves.

tip!
You can use canned peanuts to save time.



Extracted from Simply Her/February 2005

Mushroom with Black Moss

Ingredients A: (serves 4)
12 fresh shiitake mushrooms
10g black moss (fatt choy) (soaked in water to soften)
1 small carrot (sliced)
2 cloves garlic (chopped)
4 tbsp oil

Ingredients B: (Gravy)
300ml stock/water
1 tbsp dark soy sauce
1 tsp sugar and 1 tbsp oyster sauce

Ingredients C:
1 tsp cornstarch (mixed with 1 tbsp water)
1/2 tsp sesame oil

1 Heat oil in pan, fry the garlic till aromatic.
2 Add the mushrooms and fry till they absorb most of the oil.
3 Add the carrot slices and all the ingredients B for the gravy. Bring to boil and simmer the mushrooms for 5 minutes.
4 Remove the mushrooms and carrots. Set aside on a serving plate.
5 Add the black moss to the gravy and boil for 2 minutes. Dish onto plate of mushroom and carrot.
6 Thicken the remaining gravy with the cornstarch and add the sesame oil. Pour gravy over the black moss, mushroom and carrot.

tip!
You can replace the carrots with lettuce for added crunch.


Extracted from Simply Her/February 2005

Steamed Pomfret

Ingredients A: (Serves 4)
1 pomfret
5 stalks spring onions

Ingredients B:
(Mix together and leave for 30 minutes)
1/4 tsp salt and 1/4 tsp pepper
2 tsp light soy sauce & 2 tsp Chinese wine
1/4 tsp sugar
2 tsp oil
2 red chillies (shredded)
5 slices ginger (shredded)
2 dried mushrooms (soaked and shredded)
1/2 small carrot (shredded)
1 large Chinese sour plum (smashed)

1 Wash the fish and lightly salt it, stand for 1 minute, rinse off and drain dry. Make 3 diagonal slits slong the body.
2 Rub the fish with 1 tbsp of oil and a sprinkling of pepper. Set aside for 5 minutes.
3 Arrange the spring onion ends on a steaming plate and place the fish on top.
4 Arrange ingredients B nicely on top of the fish.
5 Steam for 10 minutes over high heat and serve immediately.

tip!
Use a metal plate to steam the fish to ensure even cooking.


Extracted from Simply Her/February 2005

Prawn Fritters

Ingredients (serves 4)

1 egg
125 ml iced water
250g self-raising flour
500g large prawns (shelled and deveined)
1 tsp light soy sauce
1 tsp Chinese wine
salt & pepper to taste
oil for deep frying

Directions
1 Season prawns with soy sauce, Chinese wine, salt & pepper.
2 To make batter, whisk together egg, iced water and glour till mixture is smooth.
3 Heat oil till hot. Dip each seasoned prawn in some flour; shake off excess flour and dip prawn in batter.
4 Fry till golden brown, remove and drain on kitchen towel. Serve immediately.

tip!
Replace iced water with cold beer for light fluffy batter!



Extracted from Simply Her / February 2005

Century Egg Porridge

Ingredients

300g rice
1 litre water
1 chicken
3 tsp salt
3 tbsp oil
3-5 century eggs (steam whole for 5 minutes, then dice)


Garnish:
Wonton skin (fried and broken to bits)
Spring Onions (chopped)

Directions
1 Wash rice and drain dry. Season with the oil and 1 tbsp of salt. Put rice into food processor to break up the grains.
2 Wash chicken and rub with 2 tsp salt and 1 tbsp oil. Allow to marinate for 1 to 2 hours.
3 Bring a large pot of water to the boil and add the seasoned chicken and rice.
4 Cook till chicken is "fork-tender". Remove it and allow to cool. Continue slow boiling the rice until the porridge is of the right consistency (approx. 30 minutes).
5 Shred the chicken roughly or dice it, then just before porridge is ready, add the shredded chicken and century eggs. Serve with garnish.

tip!
To thicken porridge, mix 1 1/2 tbsp cornflour with 1/2 cup water. Add to porridge just before it is ready.



Extracted from Simply Her / March 2005

Stewed Soy Sauce Pork

Ingredients (serves 4)

1 kg pork (thigh meat, cubed)
3-4 tbsp dark soy sauce
1 tbsp light soy sauce
1-2 litres water
2-3 tbsp sugar
2 cloves garlic (smashed)
salt to taste


1 Season the pork with the soy sauces and pinch of pepper for 1/2 hour.
2 Heat a wok. Add 1 tbsp of oil, fry the smashed garlic and pork to seal the meat.
3 Add water, salt and sugar. Bring to a boil.
4 Transfer to an electric slow cooker. Stew on low for 3-4 hours till pork is tender.

tip!
For variety, add soy bean cakes and boiled eggs.



Extracted from Simply Her / March 2005

Vegetable Hot Pot

Ingredients (serves 4)

300g Tientsin/wong bak cabbage (sliced)
1 large carrot (sliced)
6 dried mushrooms (soaked)
15 canned straw or button mushrooms
1 can baby corn
4 chicken thighs & 300g roasted pork (sliced)
6 cloves garlic (smashed)

Seasoning:
1 tbsp oyster sauce & 1 tbsp light soy sauce
1 tsp Chinese cooking wine
1 tsp sugar

Thickening:
1/2 tsp cornflour & 1 tbsp water


1 Wash and soak mushrooms till soft. Drain and reserve 500ml of the soaking liquid.
2 In a wok, combine all the ingredients and the muchroom liquid. Add more water, if needed, till liquid comes to about 2cm below the ingredients. Add the seasoning.
3 Bring to a boil. Transfer to a slow cooker and cook on low for 1-2 hours. Just before serving, turn to high and thicken with cornstarch mixture.


tip!
Throw in your favourite vegetables such as corn on the cob, potatoes and radish.



Extracted from Simply Her / March 2005

Pork Ribs & Lotus Root Soup

Ingredients (serves 4)

1 kg pork ribs
5 cloves garlic
6 red dates (seeded)
1 lotus root (about 400g)
30g ginseng slices
2 1/2 litre stock/water
salt & pepper to taste
shredded spring onions for garnish


1 Wash pork ribs with salt to remove slime. Rinse and dry.
2 Place all ingredients in a saucepan. Bring to a boil.
3 Transfer to a slow cooker set on low and continue to cook for 4 hours till pork ribs are tender.
4 Add salt and pepper to taste. Garnish with spring onions.


tip!
You can use chicken instead of pork ribs.


Extracted from Simply Her / March 2005