Wednesday, December 31, 2008
Tuesday, December 30, 2008
2 Chicken thighs - cut into bite-size
Cut bitter gourd in half lengthwise and scrape out the seeds with a sharp spoon or corer and discard.
Monday, December 29, 2008
500g chicken/pork floss/sambal hae bee/sambal lengkong/serunding
Cut one spring roll skin into 9 equal squares.
Sunday, December 28, 2008
Saturday, December 27, 2008
Marinate the chopped chicken pieces with the marinate for 20 - 30 minutes in a deep dish that can fit into the rice cooker.
Mix the sliced mushrooms, cloud ear and lily buds into the marinated chicken and drizzle with fragrant oil.
Place the dish of chicken on top of rice in rice cooker, when big bubbles are no more visible on the rice surface. Close lid tight. The chicken will be cooked when the rice is ready for serving.
Friday, December 26, 2008
Oil for frying
Thursday, December 25, 2008
Wednesday, December 24, 2008
This rich almond tart is always a perfect dessert to be served after Christmas Dinner. This is super darn tasty!! It has a strong almond flavor but it is also delicate and lovely. The best part is, it is relatively easy to bake, looks impressive and and tastes delicious without being overwhelming.
1 sheet (1/2 of 17.03 oz box) puff pastry - thawed in the fridge
1-7 oz box Odense Almond Paste, grated
1/3 cup sugar
1/2 stick (4 tablespoons) butter, room temperature
2 large (not extra large) eggs, room temperature
3 tablespoons all-purpose flour
1 large can (30 oz) pears halves in heavy syrup
Optional: Raspberries or powdered sugar
TOOLS & EQUIPMENT
9-10 inch tart pan
Preheat oven to 375° F.
Roll out puff pastry on a lightly floured surface. Lay in ungreased tart pan and gently push dough into sides. Roll across top with rolling pin to cut off excess. Place pan on baking sheet.
Add Almond Paste, sugar and butter to a mixing bowl. Beat on low speed to incorporate. Beat on high for 2 minutes. Add eggs one at a time, beating after each. Beat on high for 3 minutes and pour batter into tart shell.
Drain pears. Place pears cut side down on a cutting board. Make 4 length-wise diagonal slices, about 1/8" from top of pear through the bottom, so pear slices will fan out.
Place pears close to edge of tart, and arrange decoratively on batter and bake for 45 minutes or until firm.
Save any remaining pears for serving with cooked tart.
Tent with a piece of aluminum foil if tart is browning too quickly.
Tart is done when a toothpick inserted in middle comes out clean.
Rest tart on wire rack for 10 minutes then unmold.
Serve tart warm or cold with raspberries, pears or sifted powdered sugar
Tuesday, December 23, 2008
1 1/2 cups sugar
1 can x 400ml coconut milk/cream - Savoy brand
1/2 tsp salt
6 tbsp corn flour
1/2 tsp bicarbonate of soda
Drain thawed grated tapioca and grated pumpkin until dry,
Sunday, December 21, 2008
The origins of this festival can be traced back to the Yin and Yang philosophy of balance and harmony in the cosmos. After this celebration, there will be days with longer daylight hours and therefore an increase in positive energy flowing in. The philosophical significance of this is symbolized by the I Ching hexagram fù (復, "Returning").
Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get togethers (especially in the southern parts of China and in Chinese communities overseas) is the making and eating of Tangyuan (湯圓, Cantonese jyutping: tong1 jyun2; Mandarin Pinyin: Tāng Yuán) or balls of glutinuous rice, which symbolize reunion. "
Once the dough is pliable, separate them into small portions and add food colourings.
Cook rock sugar, ginger slices , pandan leaves and water to make a sweet syrup.
The flavor of green chili is influenced most by the kind of green chiles you decide to use and i use all fresh jalapenos. There is no reason to limit yourself to jalapenos, if you enjoy experimentation, try cooking with any chille, it's similar to choosing what variety of apples you prefer - i have tried with canned pickled green chille and they turned out spicy and delicious too.
2 teaspoons oil
20 jalapeno pepper - chopped
Freezes very well.
Serve over plain or mexican rice, burritos, chile rellenos, chimichangas, etc.
Saturday, December 20, 2008
3 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
1/2 cup dark-brown sugar, packed
1 Tbsp ground ginger
1 Tbsp ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup unsulfured molasses
Optional raisins, chocolate chips, candy pieces, frosting
1 egg white
1/2 teaspoon lemon juice
1 3/4 cup confectioners sugar (powdered sugar)
In a large bowl, sift together flour, baking soda, and spices. Set aside.
Transfer to ungreased baking sheets.
Makes 16 5-inch long cookies.
The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks.
If the icing is too runny, add more powdered sugar until you get the desired consistency.
Friday, December 19, 2008
Thursday, December 18, 2008
Wednesday, December 17, 2008
I grew up with Marmite. My mom would make soup or add it to congee or rice and it was the best, there was no need for any other dishes or sides, just a tiny spoonful of Marmite.
What is Marmite? Read about it here Wikipedia
2 Chicken thighs - cut into bite-size
1/2 tsp salt
1/2 tsp pepper
2 tbsp oil
2 tbsp Marmite
1 tbsp maltose
1 tbsp honey
1 tbsp light soya sauce
dash of pepper and chicken stock granules
100 ml water
Heat oil and add in chicken pieces to brown. Sprinkle salt and pepper and turn chicken when it is browned on one side. Brown the other side.
Add in the sauce ingredients and cook until sauce has thickened.
Serve hot with white rice.
Tuesday, December 16, 2008
Monday, December 15, 2008
Sunday, December 14, 2008
Saturday, December 13, 2008
Friday, December 12, 2008
Put the ingredients acording to the order in the Bread Machine bowl.
Thursday, December 11, 2008