Baked Baby King Oyster Mushroom in Butter & Garlic

 

 

Ingredients:
   1 pkt           Baby King Oyster Mushroom
   1 tbsp         Butter
1/4 tsp           Salt
1/4 tsp           Black Pepper Powder

Garnish:
Chopped Parsley

Method:
1)  Preheat oven at 200 C.
2)  Well mix all the above ingredients.
3)  Bake the baby king oyster mushroom for 15 minutes.
4)  Garnish with chopped parsley.

Pasta Chimayo

Ingredients A:

Pasta

Chopped Garlic

Chopped Onion

1) Boil pasta, drain with cold water then fry it with garlic & onion. Set aside.

Ingredients B:

Prawn

2) Peel prawn, set aside.
    Bring to boil a pot of water then add in prawn shell to make stock. 
    (Can save the prawn stock as stock if you do not use chicken stock)

Ingredients C:
Butter

Chopped Garlic
Chopped Onion
Chopped Oregano
Dried Ancho Chilies (I used Siamese Chili Powder)

Plain Flour

Whipping Cream

Full Cream Fresh Milk
1 tbsp Rice Vinegar

3) Fry the garlic, onion, dried Ancho chilies & oregano with butter then put in plain flour.

4) Stir fry the flour till turn roux.

5) Add in full cream fresh milk & whipping cream.

Ingredient D:

Chicken Stock or Prawn Stock

6) Mix ingredients C into ingredient D, bring to boil. (must save some stock)

Ingredient E:

Tequila Liqueur

7) Then fry prawn with garlic then add in tequila liqueur.

Ingredients F:

Pepper

Salt

8) Mix the ingredient B till F & bring to boil & taste it.

9) Pour the grave into the cooked pasta & served it hot.

甘榜炸鸡Kampung Fried Chicken

 

Ingredients:

1 no           Whole Chicken Kampung - wash, pat dry, cut in big pieces
1 tbsp        Salt
1 tbsp        Pepper
1 tbsp        Garlic Powder
1 tbsp        Ginger Powder
1 tsp          Turmeric Powder

Method:
1)  Marinade the above chicken with the salt, pepper, garlic powder, ginger powder & turmeric powder for at least 2 hours.
2)  Dry the chicken with paper towel if chicken too wet.
3)  Heat oil, deep-fry the chicken till cooked or golden brown.
4)  Serve with tamarind sauce.

Tamarind Sauce:
   1 tbsp       Seedless Tamarind
   2 tbsp       Brown Sugar
1/2 tsp         Salt
   3 no          Chili Padi - Sliced.

凯郡三文鱼Grilled Salmon Cajun Style

Ingredients:

• salmon steaks
• 1 tbsp mixed herbs
• 1 tbsp Cajun spices
• Salt and pepper, to taste

Method:

1. Preheat the oven at 200 C for 5 minutes.
2. Combine the spices, salt and pepper and herbs in a bowl. 
3. Coat the salmon steaks with the herbs and spices.
4. Spray the pan lightly with cooking oil, then place the salmon on the pan.
5. Cook for 15 minutes or until the fish flakes easily.
6. Serve with a garden salad and fresh lemon wedges.

芒果，黄瓜和酸奶酱Mango & Cucumber Raita

Ingredients:
1/2 cup        Seedless Cucumber, diced
1/2 cup         Diced Fresh Mango
1/2 cup         Greek Plain Yogurt
    1 tsp           Cumin
    1 tsp            Salt
1/2 tsp            Black Pepper
     1 tbsp         Mango Chutney
juice of 1 lemon or lime
Method:
1)  Mix all ingredients in a medium bowl.
2)  Taste for seasoning.
3)  Chill until ready to serve.

芒果酱羊排 Rack of Lamb with Mango Chutney

 

Ingredients:

2 kg             NZ Lamb Rack - Wash, pat dry,  cut lamb between bones into individual chops

Marinade Sauce:
Salt
Black Pepper Powder
Mango Chutney
Whole Grain Dijon Mustard
Sweet Paprika
Olive Oil

Method:

Pan-Roast for 4 minutes each side in Medium rare.
or
1)  Preheat oven to 400°F.
2)  Hear a non-stick pan sear the lamb rack.
3)  Line large baking sheet with foil.
4)  Place racks on prepared sheet, bone side down.
5)  Roast lamb until cooked to desired, about 20 minutes for medium-rare (meat thermometer will register 130°F).
6)  Cut lamb between bones into individual chops; divide among plates.
7)  Bring chutney sauce to boil, stirring constantly; spoon sauce alongside chops.
8)  Garnish with fresh mint sprigs.

煎猪肉发酵酱Pan-Fried Pork In Fermented Soy Paste

红豆山药煲猪尾骨汤 Shelling Beans, Yam & Pig Coccyx Soup

自制希腊酸奶Homemade Greek Yogurt

Ingredients:

1 lit                 Full Fat Sheep or Cow's Milk (pasteurized) - Save 2 tbsp, set aside.
2 tbsp             Previously Homemade Yogurt or Plain Unflavored Yogurt with Active Live Cultures
2 tbsp             Full Fat Milk (same type)

Preparation:

My Own Method: (I used saver cooker)

  1)  Heat the milk in saver cooker, when milk at the boiling point off frame, let it cool.
  2)  Mix the 2 tbsp of yogurt (homemade or commercial) with 2 tbsp of milk that you saved earlier.
  3)  Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.
  4)  Cover the inner pot and place into the saver cooker with pour in 1" level of hot water inside.
  5)  Cover the saver cooker, place at a place & not disturbed it.
  6)  Let it set aside for 8 to 12 hours is the best.
  7)  The longer the yogurt coagulates beyond that time, the more sour the taste becomes.
  8)  Carefully drain any excess liquid.
  9)  Refrigerate for 4 hours before using.
10)  Store in the refrigerator and use within 4-5 days.
11)  Don't forget to save a small amount to make the next batch

Web Method:

  1)  Start with all ingredients at room temperature.
  2)  Heat the milk just to the boiling point and pour into a non-metal container.
  3)  Let cool to lukewarm (100-105F).
  4)  A skin will form on top.
  5)  Mix the 2 tbsp of yogurt (homemade or commercial) with 2 tbsp of milk that you saved earlier.
  6)  Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.
  7)  Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens.
  8)  Note: 8 to 12 hours is best.
  9)  The longer the yogurt coagulates beyond that time, the more sour the taste becomes.
10)  Carefully drain any excess liquid.
11)  Refrigerate for 4 hours before using.
12)  Store in the refrigerator and use within 4-5 days.
13)  Don't forget to save a small amount to make the next batch!
14)  The yogurt can be eaten as is, along with the creamy skin on top.

Pear Yogurt Drink

Ingredients:

1 lit                 Full Fat Sheep or Cow's Milk
1 lit                 Homemade Greek Yogurt
2 nos              Pear

培根炒芦笋Stir-Fried Asparagus with Bacon

Ingredients:
 500 g                        Asparagus
     5 strips                  Bacon
      1 tbsp                  Chopped Garlic
  1/2 tbsp                   Grapeseed Oil
A Dash of Salt

Method:
1)  Rinse asparagus and drain well, cut into about 5 cm (2 inch).
2)  Sliced the bacon.
3)  Heat oil in pan over medium heat to cook bacon until slightly brown
4)  Add in chopped garlic to sauté .
5)  Toss in asparagus and sprinkle salt to taste.
6)   Stirring occasionally till asparagus is cooked.

日式烧烤鸡Teriyaki Chicken

Ingredients:
    3 pcs           Chicken Thighs – boneless skin-on & cut in big pieces
    3 tsp           Grated Ginger
1/2 tsp           Salt
    1 tbsp         Oil
    4 tbsp         Honey
    4 tbsp         Mirin
    4 tbsp         Sake
    4 tbsp         Soy Sauce
    4 tbsp         Sake
1)  Marinade the chicken with grated ginger and salt for at least 30 minutes. Use paper towels to dry the chicken and removing any excess ginger pulp.
2)  Heat the oil in a heavy bottomed frying pan over medium heat to pan-fried the chicken with skin-side down in the pan and fry until golden brown on one side.
3)  Flip the chicken, then add 4 tablespoon of sake and quickly cover the pan with a lid. Steam the chicken until it is just cooked through.
4)  Prepare the teriyaki sauce by mixing of: honey, mirin, sake, and soy sauce. Stir to combine.
5)  Turn up the heat to high, then add in the teriyaki sauce and let this mixture to boil while flipping the chicken repeatedly to coat evenly.
6)  The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken.