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]

Grilled Miso Chicken

Ingredients (Serves 3):-

3 chicken thighs fillet with skin (about 450g)

2 tbsp miso paste
1 tsp sesame oil
100ml hot water

PAM cooking spray


Method:-

1) Stir miso paste with hot water to dissolve it. Add sesame oil.
2) Put chicken pieces in a deep dish or plastic container and add marinade to it.
3) Cover and leave in the fridge to marinate for at least 2 hours.
4) Preheat oven to 200C and bake for 10 mintues.
5) Spray a laying of oil on chicken skin and using grill function to grill for another 5 minutes or less. Stop grilling once skin is browned.


Note:-

1) I've served my grilled chicken with rice, egg and baked beans ... abit like those western food sold in coffee shop.
2) Alternatively, you can serve this as a dish together with your other meal dishes.




[adapted recipe from Cuisine Asia]

Chicken Mushroom Potato Bake

Ingredients (serves 4):-

6 - 8 chicken thigh fillets, cut into 2 cm chunks
4 - 5 portabella mushrooms, sliced thickly (can use fresh button/brown mushrooms)
1 carrot, peeled and diced
2 hard-boiled eggs, sliced thickly
1 tbsp olive oil
4 large or 8 medium waxy potatoes
1 can cream of mushroom soup
Black pepper to taste
Dried thyme leaves
Mozerella Cheese
Cooking spray


Method:-

1) Boil potatoes until cooked, peel the skin and roughly slice.
2) Heat up olive oil in pan and sear mushrooms over high heat. Add carrots and then chicken, stir-frying over high heat. Sprinkle black pepper and continue to fry till chicken is almost cooked.
3) Add the can of soup and turn down to medium heat. Mix until soup is melted down. Turn off heat.
4) Pour 1/2 the chicken mixture in a deep dish or pie tin. Arrange egg slices of 1 egg on top of chicken mixture. Sprinkle desired amount of moozerella cheese then spread a layer of potatoes on top of the mixture.
5) Pour the remaining 1/2 of the chicken mixture, arrange egg layer with the other egg then top with the remaining potatoes.
6) Sprinkle some dried thyme leaves over the potato surface. Evenly coat the potato surface with cooking spray.
7) Bake in a hot 220 deg C oven for 15 minutes until potatoes get a nice golden crust. Serve with crusty bread.

[adapted recipe from Cuisine Asia]

Prawn, Mango, Pineapple Salad

Ingredients:-

3 - 4 prawns
1 mango, peeled & cubed
1 small canned pineapples, diced
1 small japanese cucumber, diced

Lettuce leaves for garnish
Mango Puree


Method:-

1) Blanch prawns in a pot of boiling water. Remove from heat. Cool prawns before removing shell and slice prawn into 1/2 length-wise.
2) In a bowl, add mango, pineapple and cucumber. Toss them to mix them well.
3) Place lettuce leaves on serving plate. Scope a few spoonful of salad onto the leaves. Place prawns on top of the salad.
4) Drizzle some mango puree sauce over salad.


Note:-
1) For mango puree, I've used ready made ones bought from Phoon Huat.


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

Baked Chicken Fillet w Cream Herb Sauce

Ingredient:-

(serve 2)

250g chicken breast fillet
1 tbsp oyster sauce
1/2 tsp salt
1/2 tsp pepper
200ml of thicken cream
1 tsp dried coriander


Method:-

1) Marinate chicken fillet with oyster sauce, salt, pepper for at least 15 minutes.
2) Heat up a non-stick pan and spray some cooking oil (or butter) in it. Place chicken fillet in pan and sear each side till browned.
3) Remove from pan and placed on a baking dish.
4) Heat cream and coriander for 2 minutes, stirring occasionally. Pour over chicken fillet and bake for 20 minutes at 180C.
5) Serve with desired sides or see below for Prawn, Mango, Pineapple Salad.

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

Chilled Mango Cheesecake

Ingredients:-

Sponge
110g cake flour
1 tsp baking powder

70g corn oil

5 egg yolks

85g water

1/2 tsp vanilla essence

5 egg whites

1/8 tsp cream of tartar

110g sugar

Mango Filling
200g cream cheese
1/2 tbsp mango essence

1/2 tbsp vanilla essences
55g sugar
200g mango puree

1 tbsp gelatin
3 tbsp boiling water

200ml whipping cream
2 tbsp icing sugar

200 - 300g fresh mango (cubed)

Mango Puree Topping
100g mango puree
2 tsp gelatin
3 tbsp boiling water


Method:-

To make sponge.
1)Preheat oven to 180C. Lined base of a 8-inch square cake tray.
2) Beat egg yolk till foamy then add in oil, water and vanilla essence. Sift cake flour and baking powder before adding into egg yolk mixture. Mix well till batter is smooth.
3) Whisk egg whites with cream of tartar at until formy. Add sugar slowly and continue to whisk on until stiff peaks.
4) Take some of the egg white mixed into the egg yolk batter. Fold well, then pour everything into the egg white. Fold mixture well.
5) Bake at 180C for about 25 - 30 mins.
6) When done, run a knife along side of the tray to loosen the side then remove cake from tray immediately onto a baking paper.
7) Allow to cool for awhile before turning it over and remove the baking paper. Cool completely before slicing the sponge into 3 layers horizontally.

To make mango filling.
1) Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
2) Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later. Heat it up in the microwave for about 8 - 10 sec if it cools off.
3) Cream cheese, sugar, and essence together till smooth and creamy.
4) Add the warm gelatin solution to mango puree and blend well.
5) Stir mango puree mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces.

To assemble cake.
1) Place a 7 - inch cake ring over a cake board. Place a layer of sponge at the bottom (trim the sides so that sponge is slightly smaller than the ring).
2) Pour 1/3 the cheese mixture onto sponge. Spread out evenly.
3) Place 2nd layer of sponge and pour another 1/3 of cheese mixture over. Spread out evenly.
4) Place the last layer and pour the remainder cheese mixture in. Spread evenly. Run a knife along the side to even out mixture along the side. Chill for at least an hour before doing the topping.

Add on mango puree topping.
1) Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Spread evenly and chill for at least 3 hours before serving.


Note:-

1) You can add on thin slices of mango on top of the cake before pouring the topping to give more mango to chew on.
2) To remove the cake ring, place a thin knife in a cup of hot water. Dap dry the knife and slice along the edges. Keep repeating till all sides are 'cut'.
3) For mango puree, I've used ready made ones bought from Phoon Huat.

Hainanese Pork Chop

Ingredients:-

500g pork loin
Breadcrumbes for coating
Potato flour, mixed with a little water
2 tomatoes, cut into small wedges


Marinate for pork loin:
1/2 tsp salt
1/2 tsp sugar
A dash of pepper
A dash of 5-spice powder
A few drops of sesame oil
1 tbsp cornflour
1 egg


Sauce mix:
1/2 tbsp sweet chilli sauce
6 tbsp tomato sauce
2 tbsp sugar
4 tbsp water
1/2 tbsp vinegar
Frozen mix vegetables
A few drops of sesame oil


Method:-

1) Tenderise pork loin by using a tenderiser or the back of a chopper.
2) Mix pork with marinade and set aside for at least 30 minutes.
3) Coat pork with breadcrumbs and deep fry till golden brown.
4) In a non-stick pan, give the mix vegetables a quick stir. Add in tomatoes.
5) Add in sauce ingredients and bring mixture to a boil. Thicken with potato starch.
6) Pour sauce over the crispy pork and serve immediately.


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

Lemon Pepper Baked Fish

Ingredients:-

2 snapper loin or any other fish fillets
1/2 lemon
Dash of salt
Dash of cracked pepper
Dash of dried basil leaves


Method:-

1) Marinate fish fillet with salt, pepper, basil leaves and juice from 1/2 lemon.
2) Heat a frying pan with butter and brown both sides of fish fillets.
3) Place in an oven proof ware and bake fish for about 10 - 15 mins or till cooked in a preheated oven at 200 C. Cover baking dish with foil to prevent the fish from drying up.
4) Served with desired side dishes.