Sunday, February 27, 2011

Ratatouille

Extract from Wikipedia...Ratatouille (pronounced rat-a-too-ee) is a traditional French Provencal stewed vegetable dish, originating in Nice.

I cooked this dish yesterday evening for dinner. I double the recipe so that I can serve this over the next day, saved my time for cooking on Sundays :D My boy did not complain over his meal time as this sweet and hearty stewed dish goes well with the rice :D Good way of serving large varieties of vegetables for his meals :)

This Sunday noon only me & my little gal at home, so for lunch I reheat some of the Ratatouille and cracked an egg in the middle and poached till done :D

Ratatouille with Poached Egg

simmering in process...

Recipe extracted from Good Food Magazine
Ingredient
  • 1 tbsp olive oil
  • 3 cloves garlic, chopped
  • 1 heap tbsp chopped rosemary
  • 1 large onion, chopped
  • 1 red capsicum, sliced
  • 1 yellow capsicum, sliced
  • 1 large eggplant, cubed
  • 2 zucchini, cubed
  • 400gm can chopped tomatoes (I used unsalted one)
  • 1 tsp balsamic vinegar
  • salt & pepper to taste
Method
  1. Heat oil in a large saucepan. Add garlic, rosemary, onion and capsicum. Cook for 5mins stirring frequently until onion is softened.
  2. Add the eggplant & zucchini and cook for another 2mins.
  3. Add the tomatoes, fill the can with water and add into the pan. Bring to boil, cover and simmer for 45mins. Uncover and cook for another 20mins until gravy reduced and pulpy.
  4. Stir in vinegar, add salt & pepper to taste.
  5. Can be served with some crusty bread and poached egg or cooked pasta.

Wholemeal Pancake with Creamy Spinach Salmon

I've made 2 versions of this Wholemeal Pancakes, one with add olive oil and the other with melted. The batter is quite thick that it is difficult to spread out evenly :(

Ingredient
Pancake
  • 150gm wholemeal flour
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup water
  • 100gm olive/ butter, melted
Filling
  • 200gm salmon (optional : season lightly with salt & pepper)
  • 100gm spinach
  • 50gm pumpkin, cube
  • 100gm tofu
Method
  1. Mix the pancake ingredient together, stir well till smooth batter formed.
  2. Lightly greased a non-stick pan with olive oil, spoon some batter over and spread into round shape. Cook for 3 mins on each side until light brown. Remove and set aside. Repeat process.
  3. In the same pan, heat up some olive oil. Pan fry salmon until golden brown. Cool slightly and flake. Set aside. (you may also steam the salmon instead of pan fry)
  4. Steam tofu, spinach & pumpkin over a boiling steamer for 8mins. Cool slightly and place in a blender and process till thick.
  5. To serve : Spread spinach mixture over each wholemeal pancakes and top with flaked salmon.

Saturday, February 26, 2011

Salad Of The Day #05

Salad Of The Day #05...asparagus, cannellini beans, flake tuna, red onions, tarragon, olive oil, balsamic vinegar, salt & pepper

Homemade Apple Sauce




Recipe modified from Food for Tots
Ingredients
  • 6 large apples (I used 1 Granny Smith & 5 Pink Lady)
  • 6-8 tbsp subsitute sugar
  • 6 tsp lemon juice
  • 5 strips of julienned lemon rinds
  • 1 cinnamon stick
Methods
  1. Peel and core the apples. Quarter the apples. Dice the apple pieces into cubes, about ½ inch or less.
  2. Put in a large pot, with just enough water to almost cover the first layer of apple pieces. Bring to boil and simmer for 8mins.
  3. Add the sugar and lemon juice. Stir to coat everything.
  4. Add in lemon peel and cinnamon stick.
  5. Bring it to a boil. Lower the heat and simmer for 30 minutes, stirring occasionally, until the apples are soft and all the liquid is cooked off.
  6. If you want a chunky applesauce, use a potato masher to lightly crush everything. (I used a fork to mash)
  7. If you want a smooth applesauce, blend it with a food processor.
  8. Store it in an airtight container. Keep it in the fridge (2-3 weeks) or freeze it. It can be served warm or cold.

Friday, February 25, 2011

Braised Carrots with Orange & Rosemary

Another good idea to add this to my boy snack box as he likes them alot!! This batch I've used substitute sugar instead of refined sugar as I intend to give this to my father-in-law. After packing into a tupperware still spare with a small amount, about 1/3 cup, for my boy to sample. He is my no. 1 food taster at home! hahaha...he finished up everything and say very nice :D Tomorrow will have to good market to stock up some carrots to make another batch :D


Recipe adapted from Table for 2...

Salad Of The Day #04

Refreshing & full of crunch!

Salad Of The Day #4 : celery, green apples, fried tofu, toasted walnuts, cider vinegar, honey.

Thursday, February 24, 2011

Salad Of The Day #03

Salad OF The Day #3...broccoli, purple cabbage, chick peas, apricot, red onions, orange juice, balsamic vinegar, olive oil. Tips : to maintain the bright green hue of the broccoli, blanched the vege in boiling water for 1 min, remove and plunge in iced cold water to stop the cooking process.

Wednesday, February 23, 2011

Salad Of The Day #02

Ingredients almost similar to SOTD #01 as I want to clear some of the ingredients first :D except that I use sesame oil & light soya sauce as dressing...I've ate a bowl for breakfast and the rest given hubby to bring to work.

Salad Of The Day #02...purple cabbage, tomatoes, baby corn, shimeiji mushroom, red capsicum, toasted sesame seeds, grated ginger, sesame oil, light soya sauce.

Tuesday, February 22, 2011

Salad Of The Day #01

My hubby has decided that he will cut down his consumption of meat and eat more GREENS after he had read the harmful effects of consuming too much meat protein, if you are interested to read more you can refer to these video clips over Foods That Kill , some of you may find it skeptical but there is no harm in learning more :D So I've promised him that will try to serve him salad daily....yes SALAD not stir-fry greens >o< As I've still have some balance Yuzu Citrus Dressing in the fridge, I used them to dress up the salad. In future I will make my own salad dressing instead of store bought one.....

Salad Of The Day #01 - purple cabbage, yellow/red capsicum, cherry tomatoes, baby corns, shimeiji mushroom, Yuzu Citrus Dressing....

Monday, February 21, 2011

麻婆豆腐

Taste super delicious with a big bowl of hot rice! :D

Ingredient
  • 200gm minced pork
  • 2 blocks tofu, cut into 2cm cubes
  • 3 cloves garlic, minced
  • 1/2 tbsp minced ginger
  • 2 tbsp spicy beanpaste (辣豆瓣酱)
  • 1 tbsp hoisin sauce
  • 2 tbsp chinese wine
  • 1/2 tbsp light soya sauce
  • 1/2 tbsp sesame oil
  • 1 1/2 cup stock
  • 2 tbsp cornstarch water
  • 2 stalk spring onion, chopped
Method
  1. Heat 2 tbsp spoon oil in pan. Add garlic, ginger & spicy bean paste. Stir fry till fragrant.
  2. Add in minced pork. Break into small pieces and mix evenly. Add hoisin sauce and stir fry for 2mins.
  3. Add in stock, chinese wine, light soya sauce, sesame oil and bring to boil. Add tofu and simmer till sauce reduce.
  4. Stir in spring onion & cornstarch water and cook till sauce thickens. Serve with hot rice.

Sunday, February 20, 2011

Seafood Fried Rice

My boy told me he dislike porridge and requested to cook fried rice for him :D So I find any ingredients available in the fridge and whipped up this fried rice....silver fish omelette, shimeiji mushroom, yellow capsicum & crabstick.

珍珠鸡肉丸



Ingredient
  • 200gm glutinous rice
  • 300gm minced chicken
  • 100gm carrot, grated
  • 4 dried shitake mushroom, softened & diced
  • 50gm tofu, mashed
  • 1/2 tbsp ginger, minced
  • 1 egg, lightly beaten
  • 2.5 tsp light soya sauce
  • 1 tsp sugar
  • 2 tsp sesame oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp corn flour
Method
  1. Soak glutinous rice at least 6 hours or overnight. Drain away water and pat dry with a dry towel.
  2. Place minced chicken, carrot, mushroom & tofu in a mixing bowl. Add in egg, ginger and seasoning. Mix mixture thoroughly and stir in one direction till the mixture is sticky. (This will ensure that the rice ball texture is firm & springy after steaming) Stir in corn flour. Chill in fridge for 30mins.
  3. Shape chicken mixture into 25 round balls. Roll evenly over glutinous rice. Place rice balls over a lightly oiled steam tray. Steam over high heat for 25mins until the rice is soft and the meat ball is cooked through.

Monday, February 14, 2011

Vegetarian Spinach Dumplings

Dumpling skin make with fresh spinach juice! the balanced puree not wasted as can be used to cook porridge for my girl :D


Ingredient
  • 200gm cabbage
  • 4 dried shitake mushroom, softened
  • 100gm enoki mushroom, chopped finely
  • 100gm bamboo shoots, chopped finely
  • 3 cloves garlic, chopped
  • 2 tsp light soya sauce
  • 2 tbsp oyster sauce
  • dash of pepper
  • cornstarch water
for skin :
  • 150gm wheat starch, 澄粉
  • 75gm rice flour
  • pinch of salt
  • 300ml spinach juice (process 300gm blanched spinach with 1.5 cup water, strained to get juice)
Method
  1. Blanch cabbage in boiling water for 1 min. Drain away water. Chopped finely.
  2. Heat 3 tbsp spoon oil in wok, add garlic & mushroom, fry till fragrant. Add cabbage, bamboo shoots & enoki mushroom and seasoning. Stir in cornstarch water to thicken the mixture. Cool down before use.
  3. Sift wheat starch, rice flour & salt together. Bring water to boil. pour into the flour mixture. Stir quickly using a wooden spoon till a dough is formed.
  4. Transfer dough onto a floured surface. Knead until smooth & pliable. (be careful as the dough is hot!) Cover the dough and rest for 10mins.
  5. On a floured surface, cut the dough into 3 pieces. Using a rolling pin, flatten each piece as thinly as possible and cut into rounds using a cutter.
  6. Fill each wrapper with some filling. Seal the edge by pinching the sides together.
  7. Place dumplings on a well greased steaming tray. Steam on high heat for 10mins. Remove and brush dumplings with sesame oil.

Sunday, February 13, 2011

Vegetarian Stir-Fry Spinach Noodle

Simple vegetarian stir-fry noodle with only hoisin sauce (海鲜酱) as seasoning. You can add any vegetables you prefer but do not give the cashew nuts a miss as it add extra flavour & crunch to this dish and protein also!!



Ingredient
  • 3 buns dry spinach noodles
  • 100gm broccoli
  • 4 fresh shitake mushroom, sliced
  • 100 bamboo shoots, sliced
  • 1/2 yellow pepper, sliced
  • 3 tbsp hoisin sauce
  • 1/2 tbsp sesame oil
  • 3 cloves garlic, chopped
  • 3cm ginger, sliced
  • handful of toasted cashew nuts
Method
  1. Cook noodles accordingly to package. Set aside.
  2. Cut broccoli into small florets, blanch in boiling water for 1min.
  3. Heat 3 tbsp spoon oil in pan, add garlic & ginger and stir fry till fragrant.
  4. Add mushroom & bamboo shoots, fry for another min. Add a splash of water. Add in broccoli & yellow pepper. Mix evenly.
  5. Toss in cooked noodle and seasoning. Add some water if is too dry. Mix evenly. Adjust taste accordingly. Remove and serve with toasted cashew nuts.

Saturday, February 12, 2011

Lavender Butter Cookie

Happy Valentine's Day !!

I loves the lavender fragrant of this cookies and is crunchy too!! not overpowering and sweetness is just right :D While I was grinding the flower buds, my boy hop into the kitchen and asked me what was that smell!! hahaha...but the soft dough is slightly difficult to handle, I've to put back the dough back to chill (I chill in freezer for 5 mins to speed up the process) several times to firm it up so that it is easier to cut out the shape. This recipe has been kept in my recipe record file for many years! Original recipe only ask for 2 cups of flour, but I find the dough too sticky so I've further added another 1/2 cup to it, and I added lemon zests instead of lemon essence as suggested.


Ingredient
  • 1 tbsp lavender buds, grinded
  • 250gm unsalted butter
  • 120gm sugar
  • 1 tsp vanilla essence
  • 1 large lemon zests
  • pinch of salt
  • 320gm plain flour,sifted
Method
  1. Using a electric whisk, cream butter, sugar, lavender, vanilla essence, lemon zests & salt until light & fluffy.
  2. Beat in flour in batches till combined. Cookie dough will be soft.
  3. Chill dough in fridge for 2 hrs until firm enough to handle.
  4. Roll dough onto a floured surface and cut out using a cookie cutter. Bake preheated oven at 180 deg cel for 10-12mins until slightly golden brown at the edge.
  5. Cool completely before storing.
Submitting this recipe to Aspiring Baker 4 : Love In The Air Feb 2011

Friday, February 11, 2011

White Fungus Chicken Soup

As I wanted a more flavourful soup base, I cooked a pot of stock using 300gm pork ribs & 1 chicken bones and simmer for 2 hours :D If on days I'm more lazy I will just use a couple of stock cube instead (:

Ingredient
  • 200gm chicken fillet, sliced thinly
  • 15gm white fungus, softened & trimmed
  • 70gm carrots, sliced
  • 5 cups chicken stock
  • 1 tsp sesame oil
  • 1/2 tsp corn flour
  • 2 tsp light soya sauce
  • 1 tsp chinese wine
  • salt & pepper to taste
Method
  1. Marinate chicken with sesame oil, light soya sauce, chinese wine & corn flour. Set aside.
  2. Bring stock to boil. Add carrots & white fungus. Simmer for 20mins.
  3. Add chicken fillet and cook for another 2 mins. Add salt & pepper to taste.

Thursday, February 10, 2011

Chicken & Chives Dumpling

Compare to the previous dumpling recipe I've done, this batch actually looks so much nicer. This shows that my cooking skills has improved?! hehehe....While the dumplings are in steaming process, I looked through the recipe and realised I've missed a step! oops...I forgot to rest the dough for 10mins! Will it affect the texture of the dumpling or....nevertheless after steaming the dumplings looks fine to me, taste of the skin also acceptable to me :D My boy even give thumbs up and finished 4 dumplings for lunch....




Ingredient (makes 15 dumplings)
  • 200gm minced chicken
  • 30gm dried shrimp, softened
  • 1/2 cup black fungus, softened
  • 50gm bamboo shoots, chopped
  • 200gm chives, chopped
  • 3 cloves garlic
  • 2 tsp light soya sauce
  • 1 tbsp oyster sauce
  • salt & pepper to taste
for skin :
  • 150gm wheat starch, 澄粉
  • 75gm rice flour
  • pinch of salt
  • 300ml water
Method
  1. Heat 4 tbsp spoon oil in wok, add garlic & dried shrimp. Fry till fragrant. Add minced chicken, loosen the meat with a spatula. Add black fungus & bamboo shoots and some water and stir-fry till almost dry. Stir in chives, remove from heat. Cool down before use.
  2. Sift wheat starch, rice flour & salt together. Bring water to boil. pour into the flour mixture. Stir quickly using a wooden spoon till a dough is formed.
  3. Transfer dough onto a floured surface. Knead until smooth & pliable. (be careful as the dough is hot!) Cover the dough and rest for 10mins.
  4. On a floured surface, cut the dough into 3 pieces. Using a rolling pin, flatten each piece as thinly as possible and cut into rounds using a cutter.
  5. Fill each wrapper with some filling. Seal the edge by pinching the sides together.
  6. Place dumplings on a well greased steaming tray. Steam on high heat for 20mins. Remove and brush dumplings with sesame oil. Serve with chilli sauce and dark sweet sauce.

Wednesday, February 9, 2011

Packed With Love :)

My boy is attending K1 this year, as his school does not provide snack, therefore every morning I've to prepare some food for him to bring to school :D


Monday, February 7, 2011

Mandarin Orange Cranberry Scones

How to clear the extra mandarin orange on hand? Besides using to make salad, I've found this recipe on site using mandarin orange juice to make scones! love the citrus flavour and not too sweet also....

Ingredient
  • 125gm unsalted cold butter
  • 250gm plain flour
  • 4 tbsp sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, lightly beaten
  • 1/2 cup dried cranberries
  • 1 tbsp mandarin orange zest
  • 5-6 tbsp mandarin orange juice*
  • 1 egg, for glazing

Method

  1. Preheat oven to 200 degrees. Rub butter into flour, sugar, baking powder and salt with finger tips until mixture becomes a fine crumb. Stir in 1 egg, cranberries, mandarin zest and mandarin juice.
  2. Turn dough onto a floured surface and knead lightly about 10 times. Do not over handle the dough. Dough should be non-sticky and slightly elastic. Roll dough to ½" thick and cut into shapes. Place onto lined baking tray and brush dough with beaten egg. Bake at 160 deg cel for 12-15mins until golden brown. Remove from oven and cool.
* Peeled 2 mandarin orange and place in blender, process till fine, strain juice. Reserve 1 tbsp juice, if the dough is too dry, gradually add the remaining liquid...

I'm submitting this recipes for Aspiring Bakers #4 Love In The Air February 2011!!

Mandarin Orange Chicken Salad

Feeling heavy after feasting for the past few days? :D This is my lunch today, I've actually pan-fried the chicken yesterday, so today I just toss in together with the salad for a quick & light meal...


Ingredient
  • 300gm chicken breast
  • 1 tbsp Worcestershire sauce
  • 1 tsp olive oil
  • 1 mandarin orange juice
  • dash of black pepper
  • Japanese salad sauce (I used YuZu Citrus)
  • Mixed Salad Greens
  • 2 mandarin orange, peeled & cubed
Method
  1. Slice chicken breast thinly. Marinate with worcestershire sauce, olive oil, orange juice & pepper for at least 1 hours.
  2. Heat some oil in pan, pan fry chicken breast slice till golden brown on both sides. Set aside & cool down.
  3. Combine your favourite salad greens with salad sauce & orange cube, serve with grilled chicken.

Saturday, February 5, 2011

Sweet Desserts...

My healthier version of Teochew infamous dessert O-Ni "芋泥"...no refined sugar, no lard & coconut cream! But still as tasty & creamy :D

Yam Paste with Pumpkin & Gingko Nuts
Ingredient (6 servings)
  • 650g yam, skinned & cubed
  • 7 tbsp substitute sugar (80gm sugar)
  • 40gm corn oil
  • 50gm gingko nuts
  • 30gm pumpkin, diced
  • 5 pcs water chestnuts, peeled & chopped
  • cornstarch water
Method
  1. Steam yam for 45mins. Mash while is hot.
  2. Place gingko nuts & pumpkin in a saucepan, add 100ml water & 2 tsp substitute sugar (or refined sugar). Bring to boil. Lower heat and cook till pumpkin is soft. Strain away liquid.
  3. Place water chestnuts with 5 tbsp water & 1 tbsp substitute sugar (or refined sugar) in a saucepan. Bring to boil. Add cornstarch water to thicken the sauce.
  4. Heat oil in wok, add mashed yam & sugar. Mix well and cook over low heat till paste is not sticky. (it will pull away from surface of the wok).
  5. Scoop yam paste into individual serving bowl. Divide cooked gingko nuts & pumpkin equally and place over the paste. Steam over boiling water for 30mins.
  6. Cool slightly and serve with water chestnuts sauce.

Super fast & simple dessert as I've used instant fresh lotus seeds.

White Fungus, Lotus Seeds & Honey Sea Coconut
Ingredient (10 servings)
  • 50g white fungus, softened & trimmed
  • 30gm seedless red dates
  • 200gm fresh lotus seeds
  • 300gm honey sea coconut
  • 3 blades pandan leaves
  • 8 cups water
  • 200gm sugar
Method
  1. Place white fungus, red dates, pandan leaves & water in a pot. Bring to boil. Lower heat & cook for 30mins.
  2. Add lotus seeds and sugar, boil for another 15mins.
  3. Cool slightly and scoop into individual serving bowl. Top with honey sea coconut.

Wednesday, February 2, 2011

三菜一汤

I do not usually prepare so sumptuous meal everyday, just that today is the eve of CNY, I've whipped this spread for lunch today :D Hubby commented the dishes are different from normal days, got restaurant style (: Some of you may have eaten your reunion dinner over the past weekend which I already had with my parent-in-law. This is the 1st year that my father not preparing reunion dinner as he wants to go Chinatown tonight to welcome the Bunny Year! ^-^.....


Chinese Leek with Fish Maw Ingredient
  • 20gm fish maw, softened
  • 2 stalk spring onion, sliced
  • 3 cm ginger, sliced
  • 2 cups water
  • 4 stalk chinese leek, sliced diagonally
  • 1 tbsp sliced ginger
  • 3 cloves garlic, chopped
  • 6 tbsp chicken stock
  • 1 tbsp osyter sauce
  • 1 tbsp chinese wine
  • 1 tsp sesame oil
  • salt to taste
Method
  1. Place ginger & spring onion with water in a pot, bring to boil. Add fish maw and bring to boil. Lower heat and cook for 15mins. Drain away water. Slice fish maw into 3 cm length. Set aside.
  2. Heat 1 tbsp oil wok, add garlic & ginger. Stir fry for 1 min. Add leek and fry for 2mins.
  3. Add fish maw, chicken stock and seasoning. Simmer for 2mins. Remove from heat.

Squid with Bamboo Shoots & Lily Bulb
Ingredient

  • 200gm squid, cleaned & sliced
  • 100gm bamboo shoots, sliced
  • 3 fresh lily bulb
  • 1 small onion, sliced
  • 30gm yellow capsicum, sliced
  • 1 stalk spring onion
  • 3 cloves garlic, chopped
  • 4 tbsp chicken stock
  • 1 tsp sesame oil
  • 1 tsp chinese wine
  • salt to taste
  • cornstarch water
Method
  1. Heat 1 tbsp oil in wok, add garlic and fry till fragrant. Add onion and fry till soften.
  2. Add bamboo shoots, fry for 1 min. Add squid and fry for 1 min.
  3. Add yellow capsicum & lily bulb, chicken stock & seasoning. Fry for another min. Remove from fire.

Steamed Sea Bass with Mixed Greens
Ingredient
  • 1 medium Sea Bass
  • 1 stalk spring onion, sliced
  • 1 tbsp sliced ginger
  • 50gm broccoli stem, diced
  • 3 fresh shitake mushroom, diced
  • 50gm gingko nuts
  • 1/2 cup chicken stock
  • 1 tsp sesame oil
  • 1/2 tbsp chinese wine
  • salt & pepper to taste
  • cornstarch water
Method
  1. Place spring onion in steaming plate, put Sea Bass over. Steam over preheat steamer for 10mins.
  2. Add 1 tbsp oil in wok, stir fry ginger till fragrant. Add broccoli stem, mushroom & gingko nuts. Mix evenly.
  3. Add stock & seasoning, bring to boil. Cook for 2 mins and add cornstarch water to thicken the sauce.
  4. Drain away liquid from the steamed fish. Pour over mixed greens sauce and serve immediately.

Fish Maw Soup with Chinese Cabbage
Ingredient
  • 20gm fish maw, softened
  • 2 stalk spring onion, sliced
  • 3 cm ginger, sliced
  • 2 cups water
  • 300gm pork ribs
  • 1 set chicken bones
  • 6 dried oyster, softened
  • 3 slices ginger
  • 700-800gm Chinese Cabbage
  • 250gm mushroom fish ball
  • salt to taste
Method
  1. Place ginger & spring onion with water in a pot, bring to boil. Add fish maw and bring to boil. Lower heat and cook for 15mins. Drain away water. Slice fish maw into 3 cm length. Set aside.
  2. Blanch pork ribs & chicken bones in boiling water. Drain away liquid. Place pork ribs, chicken bones, oysters, ginger with 2500ml water in a stock pot. Bring to boil. Lower heat and simmer for 30mins.
  3. Add cabbage and simmer for 1hr. Add fish ball & fish maw. Cook for another 15mins. Add salt to taste.
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