Beef Cubes with Red Wine

Ingredients:-

200g beef fillet
100g green and red bell pepper, diced
1/2 tsp soy sauce

1/2 tsp sugar

1 - 2 tbsp red wine
Some cornstarch mixed with water

Oil, for frying

A pinch of salt

A pinch of sugar

A pinch of black pepper

Corn flour for dusting

Roasted pine nuts

Method:-

1) Cut beef fillet into cubes. Add some salt, sugar, black pepper and corn flour, mix well.

2) In a wok, heat a little oil and fry the beef cubes till they are almost cooked. Set aside.

3) In the same wok, add bell peppers, fry for 2 - 3 minutes before adding the beef cubes. Fry till well combined.

4) Add soy sauce, red wine, sugar and some cornstarch. Fry and mix well.

5) Toss in pine nuts and serve immediately.

[recipe from Food & Travel Magazine Janurary 2009 issue]

Pineapple n Chicken

Ingredients:-

100g chicken breast meat

50g carrot

50g small cucumber

50g pineapple

1/4 tsp corn starch

A dash of salt

Method:-

1) Dice chicken mean and mash with the back of knife. Mix well with corn starchn salt.

2) Rinse and dice carrot and cucumber.

3) Soak pineapple in salt water and drain the dice.

4) Cook chicken in a pot with enough water to cover chicken.

5) Add all other ingredients and cook well. Cook for about 15 minutes or till carrots are soft.

6) Serve with rice.

Note:-

1) Chicken nourishes the vital energy and strengthens the body and bones. Regular intake boosts baby's immunity.
2) Pineapple contains enzymes, thus it must be soaked in salt water first so that it will not irritates baby's tongue.


[adapted recipe from Nutritious Food for Baby & Toddler]

Mango Strawberry Bruschetta

Ingredients (Serves 4):-

Bread of your choice, sliced

6 tbsp light brown sugar
1 tsp grated lemon zest
2 tsp lemon juice

1 cup sliced or diced strawberries
1 cup diced mango


Method:-

1) Heat skillet over high heat. Add sugar, lemon zest and lemon juice. Stir constantly and cook ingredients until sugar melts and and mixture begins to bubble. Approximate time, 30 seconds to 1 minute.
2) Add strawberries and still until juice begins to exude and berries are heated through, roughly about 30 seconds to 1 minute.
3) Add mango, give it a quick stir and remove from heat.
4) To serve, toast sliced bread and top with berries and mango. Garnish with mint if desire.


Note:-

1) You can spread mascarpone cheese for the extra flavour.
2) Topping can be served warm or chilled. Personally, I prefer the toppings to be chilled.
3) Topping can be kept covered and refrigerated for up to 2 days or frozed for up to 1 month. To rehead, microwave on High for about 1 minute (defrost first, if necessary).


[recipe from Food & Travel Magazine December 2008 issue]

Perfect Roast Beef

Ingredients (Serves 6):-

1 - 1.5 kg beef striploin or ribeye roast
1 tbsp coarse sea salt
1 tbsp ground black pepper
2 tbsp olive oil


Method:-

1) Remove beef from fridge at least 30 minutes beforehand.
2) Preheat oven to 180 C.
3) Mix salt, pepper and olive oil in a bowl. Rub seasoning into the beef and place it in a roasting tin with an oven-proof meat thermometer inserted into its thickest part.
4) Slip the tray into the oven and start cooking. Cooking time varies from 1 - 1.5 hours depending on how you want your beef.
5) When done, remove from oven and let meat rest for 10 minutes before carving.


Note:-

1) Very Rare - 49 C - blood red in the centre and barely warm.
2) Rare - 52 C - red in the centre and warm throughout
3) Medium Rare - 55 C to 57 C - pinkish red in the centre and fairly hot
4) Medium - 60 C to 63 C - pink in the centre, greyish brown surrounding, hot throughout.
5) Medium Well - 66 C to 68 C - greyish brown centre, only a trace of pink.
6) Well Done - 71 C - grey in the centre.
7) Because you are roasting a whole piece of beef, you will get different doneness depending on which part of the beef you cut. The outer pieces will be more cooked compared to those in the middle.


[recipe from Food & Travel Magazine June 2008 issue]

Peanut Butter Nutella Brownie

Ingredients:-


Brownie Batter:

200g butter
300g nutella
6 eggs
200g castor sugar
1 tsp vanilla extract
150g plain flour
A pinch of salt


Peanut Butter Filling:

8 tbsp unsalted butter, melted
1 cup icing sugar
1 1/2 cup smooth peanut butter
1/2 tsp salt
1 tsp vanilla essence


Method:-

1) Preheat the oven to 180C.
2) Line and grease a 13 x 9" tray or two 6 x 9" trays with foil.
3) Melt butter and chocolate in a bowl water bath over low heat. Set aside to cool a little.
4) In a bowl, mix together melted butter, icing sugar and peanut butter till smooth. Add in vanilla extract and salt, mix well and set aside.
5) Whip the eggs, sugar and vanilla extract until pale. Add the chocolate mixture and mix until combined. Add the flour and salt.
6) Pour the chocolate batter into prepared pan. Drop dollops of peanut butter filling (about 1 tsp each) on top of batter.
7) Bake 25 - 35 minutes. Let cool, cut and enjoy.


Notes:-

1) You can use crunchy peanut butter instead to give it a nutty feel.

Marbled Ricotta Cheesecake Brownies

Ingredients:-

Cheesecake batter:

250g ricotta cheese
150g cream cheese, at room temperature
120g sour cream
1/4 cup caster sugar
1 tsp vanilla extract
2 eggs
2 tbsp plain flour


Brownie Batter:

200g butter
300g bitter sweet chocolate
6 eggs
200g castor sugar
1 tsp vanilla extract
150g plain flour
A pinch of salt


Method:-

1) Preheat the oven to 180C.
2) Line and grease a 13 x 9" tray or two 6 x 9" trays with foil.
3) Melt butter and chocolate in a bowl water bath over low heat. Set aside to cool a little.
4) In a bowl, mix together ricotta cheese, cream cheese and sour cream till smooth. Add in vanilla extract, egg and flour and mix well. Set aside.
5) Whip the eggs, sugar and vanilla extract until pale. Add the chocolate mixture and mix until combined. Add the flour and salt.
6) Pour in the chocolate batter. Dot the cream cheese batter over it and with a toothpick or the tip of a knife swirl the batters around to create the marble effect.
7) Bake 25 - 35 minutes. Let cool, cut and enjoy.


Notes:-

1) I've used Hershey's Special Dark Chocolate baking bar.
2) My total baking time is 45 minutes instead. Adjust timing according as different oven works differently.


[recipe from Tartelette]

Chill Tofu with Century Egg & Pork Floss

Ingredients:-

1 packet silken tofu

1 century egg, boiled and diced

Pork floss

1 tbsp light soya sauce

1 1/2 tsp sesame oil

3/4 tsp chilli oil (optional)

Method:-

1) Mix all sauces together and set aside.
2) Slice tofu thinly onto a serving plate.
3) Pour sauce mixture onto and around the sliced tofu.
4) Top it off with century egg and pork floss. Serve immediately.


[adapted recipe from Food & Travel Magazine May 2008 issue]

Mini Pizza

Ingredients:-

Pizza base:

English muffins

Tomato paste

Pizza toppings (choose any):

Canned pineapple rings, cut into bite size

Capsicum (Red, Yellow), cut into short strips

Cherry tomatoes, sliced

Chicken or pork franks, sliced

Fresh button mushrooms, sliced

Frozen mixed vegetables / Corn kernels

Ham, cut into short strips

Shredded mozzarella cheese (or any cheese of your choice)

Method:-

1) Prepare all desired toppings and set aside.

2) Split muffins into two and spread tomato paste onto each halved muffin.

3) Add desired toppings and sprinkle shredded cheese generously over the topping ingredients.

4) Place the pizzas on a baking tray and bake for 10 mins at 220 C until the cheese melts and turns light brown.

5) Remove and serve pipping hot.

Steamed Minced Pork with Tung Choy on Tofu

Ingredients:-

1 tbsp preserved cabbage (tung choy)
200g minced pork
1 packet silken tofu
Frozen mix vegetables (optional)
1/2 tbsp cornflour, mixed with 1 tbsp water


Seasoning for minced pork:

1 tbsp light soy sauce
A pinch of salt and sugar
A dash of pepper
A few drops of sesame oil
1 tbsp cornflour


Sauce:

1 tbsp oyster sauce
1 tsp light soy sauce
1 tbsp oil
1 cup water
Salt and sugar to taste


Method:-

1) Rinse preserved cabbage well to rid of excess salt and dirt. Drain well and chop finely.
2) Combine minced pork, preserved cabbage and all seasoning ingredients. Mix well and divide into eight portions.
3) Half tofu length-wise then quarter it. Lay tofu pieces on a heat proof tray then place a portion of meat on top. Steam over high heat for 15 minutes.
4) Meanwhile, prepare combine all the sauce ingredients in a small pot. Bring to boil for 3 minutes, add mix vegetables. Add salt and sugar to taste, followed by the cornflour mixture and stir well.
5) When tofu is ready, remove from steamer and pour away any water accumulated. Pour sauce over tofu and serve immediately.


Note:-

1) Can reduce the mince pork if prefer to eat lesser meat.


[adapted recipe from Food & Travel Magazine April 2007 issue]

Stir-Fried Asparagus n Mushrooms

Ingredients:-

200g asparagus, cut into 5-cm lengths

100g oyster mushrooms

100g portobello mushrooms

2 tbsp oyster sauce

1 tbsp Hua Tiao wine

Oil

A dash of pepper

Method:-

1) Heat some oil and fry asparagus over high heat for 1 - 2 minutes and set aside.

2) Add more oil if necessary, add mushrooms and stir-fry over high heat for 1 minute.

3) Add asparagus and fry for another minute. Add oyster sauce, wine and pepper. Toss well and serve.

Note:-

1) For variation, you can add in some prawns or scallops.

Sweet n Sour Hawthorn Berry Pork

Ingredients:-

300g hawthorn berry snack
50g water
50g lemon juice

250g pork neck meat
2.5g five spice powder
A pinch of salt
A pinch of sugar
1 egg
150g corn flour

100g Sarawak pineapple
50g green capsicum
50g zucchini


Method:-

1) Chop hawthorn snack into small pieces. Mix with water and lemon juice and melt it in a bowl over boiling water. Stir constantly and add more water if necessary during the melting process.

2) Cut pork into bite size pieces and marinate with the spices, salt, sugar.

3) Coat marinated pork with egg and corn flour until the pork is not sticky to the fingers and deep-fry in hot oil till crispy and golden brown.

4) Cut pineapple, capsicum and zucchini into small cubes.

5) Pour sauce in the wok and bring it to a boil. Add in deep-fried pork and garnishes. Give it a quick stir and serve immediately.

Fresh Blueberry Mousse

Ingredients:-

2 - 3 sugar roll

250g fresh blueberries

1 lemon (extract juice only)

2 tbsp icing sugar

3 egg whites

110g icing sugar

a pinch of cream of tartar

3 tsp gelatin powder

2 tbsp cold water

125ml thicken cream

125ml light sour cream

100g fresh blueberries (optional)

Method:-

1) Cut sugar rolls to desired thicknest and lay them onto the base of serving bowls or cups.

2) Place blueberries with lemon juice and 2 tbsp of icing sugar into the blender. Blend until the berries become a puree.

3) Beat egg whites with cream of tartar till large bubbles form then gradually add in the additional sugar. Whip till stiff peaks form.

4) Whip thicken cream till double in volume then gradually add in the light sour cream and mix well.

5) Fold in the blueberry pureed, followed by egg whites and the additional blueberries.

6) In a bowl, sprinkle gelatine over the cold water and simmer bowl in a small pot till gelatine dissolves. Allow to cool for 3 minutes before adding to blueberry mixture.

7) Pour mixture over prepared bowls or cups and chilled till set.

8) Decorate mousse with any remaining blueberries and pomagranate seeds. Dust with icing sugar before serving.

Note:-

1) The taste of lemon is quite strong though it compliments with the blueberry very well. Reduce the juice used ff you don't like the strong taste of lemon.

[adapted recipe from Food & Travel Magazine Sep 2008 issue]

Red Wine & Orange Marinated Lamb Cutlets

Ingredients (Serves 4):-

12 lamb cutlets

1/4 cup extra virgin olive oil
1/4 cup red wine
3 tbsp raspberry jam
1 tbsp orange juice

1 tbsp Dijon mastard

2 cloves garlic, peeled and sliced

6 springs thyme

1/4 tsp ground black pepper

1/4 tsp salt

Method:-

1) Place all ingredients except the lamb cutlets in a bowl and mix well.

2) Arrange lamb cutlets in a single layer on a baking dish.

3) Remove garlic from marinate, pour marinade over lamb cutlets. Cover and refrigerate for at least 2 hours.

4) Allow the lamb cutlets to come to room temperature before cooking them.

5) Cook the cutlets on a non-stick pan on both sides, basting with the marinade, until just pink in the centre.

6) Allow meat to rest for at least 5 minutes before serving.

7) Pour remaining marinade onto the pan. Gentle heat it till it bubbles and thickens. Stir or gently scrape the pan so that any charred bits are loosened to flavour the sauce. Serve sauce in a bowl together with the cutlets.

Notes:-

1) Keep the garlic in marinade if you prefer a stronger garlic taste.

2) Use low or medium heat to cook cutlets. Allow the cutlets to cook for 3 - 4 minutes on one side or till you see blood oozing out on surface before flipping over. Meanwhile, control the fire if necessary.

[adapted recipe from Food & Travel Magazine May 2008 issue]

Egg Tofu & Prawn with Luffa Egg Gravy

Ingredients:-

1/4 cup chicken stock

250g prawns, shelled and de-veined
2 tube of egg tofu, sliced into 2 cm pieces
1 luffa, halved and sliced thinly

1 egg, beaten

Olive oil / Corn oil

A dash of pepper
Corn flour

Method:-

1) Mix corn flour and pepper. Coat tofu with flour mixture.
2) Pan or deep fry tofu until all sides are golden brown. Set aside.
3) Heat up some oil, give the prawns a quick stir and remove.
4) Add luffa and chicken stock, simmer for 10 mins. Add in the prawns then the egg and cook for further 5 mins (it should look like soft omelette in gravy).

5) Arrange tofu plate and then pour luffa and egg mixture over. Serve immediately.

[adapted recipe from Food & Travel Magazine November 2007 issue]

Stir-Fried Shiitake with Prawn, Snow Peas and XO Sauce

Ingredients:-

12 snow peas

1 small carrot, peeled and thinly sliced

8 shiitake mushrooms, rinsed

8 prawns, peeled with tails intact

2 tbsp XO sauce

1 tbsp light soy sauce

2 tbsp Hua Tiao wine

2 tbsp oil

A dash of sesame oil

Method:-

1) Heat oil in a frying pan. Add snow peas and carrots and toss for 1 minute.

2) Add shiitake mushrooms and prawns and fry for another 2 - 3 minutes or until prawns are cooked.

3) Add XO sauce, soy sauce and wine. Toss well.

4) Add sesame oil and remove from heat.

[adapted recipe from Food & Travel Magazine November 2007 issue]

Pork Ribs with Pickled Plums

Ingredients:-

300g pork spare ribs

1 tbsp mashed salted soya beans

1 tbsp finely sliced ginger

2 pickled plums

1 tbsp corn starch

Pinch of sugar

1 red chilli, sliced

Method:-

1) Mash pickled plums and mix with mashed salted soya beans into a rough paste. Add pinch of sugar in.

2) Marinate spare ribs with mixture, ginger slice and corn starch. Mix well and set aside.

3) Sprinkle sliced chilli on top of the ribs and steam over high heat for 15 mintues.

[adapted recipe from kitchen culture Food & Travel magazine]

Minced Pork on Tofu

Ingredients:-

100g minced pork

1 packet silken tofu

1 tbsp oil

1 tbsp salted soya bean

1 tsp sugar

1 tsp Hua Tiao wine

Method:-

1) Marinate pork with salted soya beans, sugar and Hua Tiao wine.

2) Blanch silken tofu in hot wated for 30 seconds and drains.

3) Heat up oil then add minced pork and fry quickly over high heat for 1 minute.

4) Remove from fire and place minced pork on the tofu.

Note:-

1) Alternatively, you can use minced chicken instead of minced pork for this dish.

[adapted recipe from kitchen culture Food & Travel magazine]

Fried Beans with XO Sauce Pork

Ingredients:-

400g french beans
200g minced pork
1 tbsp light soy sauce
4 tbsp oil
1 tbsp chopped tung chai (preserved salted cabbage)
2 tbsp Hua Tiao wine

Dash of sesame oil
Pepper to taste
XO sauce


Method:-

1) Wash beans and cut into 5 cm lengths.
2) Mix pork with say sauce and pepper and set aside.
3) Heat 3 tbsp of oil over medium high heat. Add beans and stir fry until beans are lightly browned and wrinkled. Drain on paper towels.
4) Add remaining oil into pan. Add tung chai and fry for 30 seconds. Add pork and fry for 2 - 3 mins or until port is cooked. Add beans and toss well. Add wine, sesame oil and XO sauce. Remove from heat and serve.


[adapted recipe from Food & Travel Magazine October 2007 issue]

Lemon Baked Chicken

Ingredients:-

8 chicken mid wings
1 lemon

salt and black pepper to season


Method:-

1) Season mid-wings with salt and plenty of black pepper. Marinate for at least 1 hour.
2) Cut lemon into wedges, remove though core.
3) Mix lemon wedges and chicken together. Place chicken in a shallow baking tray spreading out in a single layer.
4) Baked in 220C for 15 mintues and grill for another 5 minutes to crisp the chicken.


Note:-

1) If you prefer a stronger lemon flavour, give the wedges a little squeeze before mixing.


[adapted recipe from kitchen culture Food & Travel magazine]

Spinach with White Bait

Ingredients:-

Spinach, roots trimmed
Dried white bait fish

Salt and Pepper to taste

Method:-

1) Give the dried white bait fish a rinse and dry it.

2) Heat up a wok, add a little oil and fry the fish until crisp. Alternatively, you can use a non-stick pan and dry roast the fish. Set fish aside.

3) Cut spinach into segments. Seperate out the stems and leaves.

4) Heat up oil in a wok, throw in the stems and give it a quick stir until the stems turn color. Add in the leaves and fry till leaves wilt.

5) Add a little water and seasoning. Give a quick stir and allow water to reduce.

6) Place spinach and sprinkle fried white bait on top. Serve.

Note:-

1) You may want to go easy on the dried white bait because it can be quite salty if too much is added. However if you have excess, store the remaining in an air tight container. It is nice to eat it on its own or can be used as toppings to fried rice or other stir fried vegetables.

[adapted recipe from kitchen culture Food & Travel magazine issue 06/06]