Friday, 31 May 2013

Fruit and Egg salad with Lemon Vinaigrette


1 Iceberg Lettuce, shredded
2 hard boil egg, sliced
1 green kiwi, sliced
1 mandarin orange, peeled
1 cucumber, thinly sliced


1 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon zest
2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
6 tablespoons extra-virgin olive oil


1. Assemble all the ingredients in a mixing bowl.
2. Combine mustard, lemon zest, and juice in a jar; season with salt and pepper. Add some of the oil, then cover and shake to combine. Continue adding more oil and shaking until all the oil is incorporated and mixture is thickened and uniform in color.
3. Stir in vinaigrette to the veggies.
4. Enjoy!

Sunday, 26 May 2013

Rosemary Garlic Flatbread



1 Packet (8 g) Active Yeast
1 Tbsp Honey
100 ml Warm Water

150 ml Warm Water
2 ½ Cups All-Purpose Flour
1 tsp Sea Salt
1 tsp Extra-Virgin Olive Oil
Rosemary Garlic Oil
2 Cloves Garlic
3 to 4 Sprigs Fresh Rosemary
Sea Salt
Extra-Virgin Olive Oil 

1. Put the warm water in a bowl. Add honey and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy. (A)
2. Sift the flour, salt and into a large bowl. Make a well and pour in the yeast mixture and add the remaining 150 ml of warm water. Gradually combine to form dough and add the olive oil. (B)
3. Knead the dough for about 13 to 15 minutes until it is smooth and elastic. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in bulk.
4. Rosemary Garlic Oil: Combine the garlic, rosemary, and sea salt in a pestle mortar, lightly crush all the ingredients and add in the olive oil. Set aside.
5. Punch down the dough and knead it again. Divide it into 4 equal balls. Roll this ball into oval/tear-shaped, about 8 inches in length and about 4 inches wide. Place the shaped dough on a baking tray. Line with parchment paper. Brush the top with rosemary and garlic oil. Set aside and leave to rise again for about 30 minutes.
6. Preheat the oven to 220˚C. Bake for 15 minutes. Serve warm.
7. Enjoy!

Tuesday, 21 May 2013

Cream of Mushroom Soup


400g mushrooms, dice them into size you like (Portobello, Brown/White button, Shitake, or whatever you like) *The darker colour give more flavour
1 onion, finely chopped
60 g Butter (Salted)
25g Flour
375 ml Full Cream Milk 
250 ml Chicken Stock 
Pepper to taste


1. Sautee 30g of Butter with the Mushrooms for 3 mins or until they sweat and translucent, keep aside
2. In a pot, add in 30g of butter and sautee the onions for about 10 mins, until the onions sweat.
3. Add in the Flour and stir till mixed well. (Meanwhile, heat up 125ml of Milk to warm)
4. After the Flour mixture has cooked for abt 3 mins, off the flame and pour in the warm Milk.
5. Use a hand whisk, mix the milk and flour mixture well.
6. Add in the rest of the Milk and the Stock. (This will be the soup)
7. On medium heat, bring the soup to a boil, stirring now and then to prevent burning.
8. Once you see bubbles, bring to low heat and add in the Mushrooms
9. Simmer for 10 mins on low heat, stirring now and then to prevent burning.
10. Done! Enjoy!

Thursday, 16 May 2013

Fish Curry

1 Pkt Fish Curry Spices
2 Tomato, Quartered
1 Red Onion, Sliced 
4 fillets firm white Fish
1. Add all ingredients, less fish, in a pot and bring to a boil
2. Once boiling, reduce heat to low
3. Add in Fish ans simmer for 8 to 10 mins
4. Enjoy!

Saturday, 11 May 2013

Beef Burgers

1kg lean ground beef
2 large eggs, beaten
1/2 cup finely chopped onion
1 clove garlic, finely chopped
1/2 cup fine dry breadcrumb
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp mixed dried herbs
4 Tbsp hickory barbecue sauce
1 Tbsp worchester sauce
6 Tbsp olive oil (for frying)

1) Mix together ground round, beaten eggs, onions, soda crackers, garlic, salt, pepper and barbecue sauce. Mix until well incorporated. Leave in the fridge for about half an hour.
2) Remove from fridge and divide into 8 equal sized patties.
3) In a frying pan over medium-high heat, heat olive oil. Cook untill desired doness.
4) Enjoy!

Monday, 6 May 2013

Honey Pork Belly

350g Pork Belly
2 Tbsp Honey
2 Tbsp Light Soy
1 Tbsp Oyster Sauce
2 Garlic cloves, minced


1. Slice pork belly into thin slices
2. Heat up a pan and pan fry the pork belly till brown on both sides. No oil needed.
3. Once browned on both sides, add in the honey, soy, oyster sauce and garlic.
4. Simmer for about 10 mins or until the sauce thickens.
5. Enjoy 

Wednesday, 1 May 2013

Chinese Dimsum Shao Mai (燒賣) Recipe 3


500g Peeled Prawns, chopped

50g Chinese Chives, finely chopped
½ tsp Minced Ginger
1 Red Chili, seeded and finely chopped
2 tsp Soy Sauce

1 tsp Sesame Oil
1 tsp Sugar

¼ Sea Salt

A few dashes of White Pepper
1 Tbsp Corn flour

1 Packet Dumpling Wrappers

1. Make the stuffing: Place the chopped shrimp, chive, ginger, chili, soy sauce, sesame oil, sugar, sea salt, white pepper, corn flour in a bowl, mix well and marinate for about 30 minutes.
2. Make the dumplings: Place about 1½ teaspoons of stuffing into the center of each dumpling skin. Place the finished Shao Mai on your work surface, pushing it slightly to give it a flat base.
3. Set the steamer over high heat. Steam the Shao Mai for about 8 to 9 minutes. 
4. Remove and serve immediately with light soy and vinegar sauce.
5. Enjoy! 
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