晚餐 Dinner - Steamboat 1st. Day of CNY 2014

上汤 Chicken Broth
Ingredients:
300 g Chicken Tight Bone
5 stalks Celery - Wash, pat dry & cut in 3" long
1 pc Carrot - Peel, wash, pat dry & cut in big pieces
2 nos Big Onion - Peel, wash, pat dry & cut into 2 pieces.
1 no Whole Garlic - Wash & pat dry.
2 stalks Spring Onion - Wash, pat dry & cut in 2" long
2 stalks Parsley - Wash, pat dry & cut in 2" long
5 slices Sliced Ginger - Peel, wash, pat dry & slice it
1 pc Rock Sugar
2 tbsp Salt
3 lit. Water

1) Place chicken tight bone into a pot fill with cold water, bring to boil. Once water start boiling off the frame. Take the chicken bone out & rinse it. Set aside.

2) In a clean pot fill in 3 lit. water & bring to boil. Then add in chicken tight bone, celery, carrot, sliced ginger, spring onion, parsley, big onion, whole garlic & rock sugar boil for 3 to 4 hours in low frame.

3) Add in salt to taste.

Prawn
Sea Cucumber
Squil
Fresh Fish Ball
Organic Sliced Pork
Organic Meat Ball
White Bean Curd
Stuffed Bean Curd
Fried Bean Curd
Vegetables
Fresh Mushroom
Yee Mee

午餐Lunch 1st. Day of CNY 2014

团圆饭 Reunion Dinner 2014

猪脚醋
烧鸭
炸南乳鸡
糖醋石斑鱼片
啊三哥虾
炒杂菜
三巴虾米臭豆
腊味饭
三文鱼刺身

烤花椰菜,西兰花,通心粉和奶酪Cauliflower and Broccoli Mac 'n' Cheese

Ingredients:
 250 g      Macaroni
     1 no    Cauliflower, broken into florets
     1 no     Broccoli, broken into florets
500 ml    Cold Milk
200 ml    Heavy Cream
  50 g       Butter, plus extra for greasing
  50 g       Plain Flour
A Pinch of Salt & Black Pepper Powder
200 g       Cheddar cheese, grated

Method:
1)  Bring to boil a large cooking pot water to cook pasta, broccoli and cauliflower separately.
      Set aside.
2)  Preheat the oven to 200°C (400°F).
3)  Grease a 25 cm (10 in) square, ovenproof baking dish, approximately 5 cm (2 in) in depth.
4)  Add the milk & cream to a saucepan over a medium–high heat and then whisk in the butter and flour. Continuously whisk until the mixture comes to a steady simmer and continue to cook until you have a thick sauce.
5)  At this point, add  2/3 of the cheese, and season with sea salt and ground black pepper.
6)  Pour the cheese sauce over the cook pasta, broccoli and cauliflower and mix through until everything is combined in the baking dish.
8)  Sprinkle with the remaining cheese and pop in the oven to cook for 25 minutes or until the top has turned golden and the sauce is bubbling up the sides.
8)  Remove from the oven and allow to cool slightly before serving.

三八炒臭豆 Stir-Fry Petai With Sambal Udang Kering

Ingredients (A):
10 cloves      Small Onion
5 no               Red Chili  
1 tbsp           Shrimp Paste

Ingredients (B):
150 g            Udang Kering (Dry shrimp)  

Ingredients (C):
 10 pcs          Petai (Rm10)
4 tbsp           Oil  
1 tbsp           Sugar   

Method:
1)  Blend ingredients A, set aside.
2)  Dry shrimp separate to blend.
3)  Heat oil saute the ingredients A till fragrant.  
4)  Add in blended dry shrimp & stir-fry it. 
     ( If too dry slowly add-in oil)
5)  Last put in petai to cook and sprinkle sugar to taste.

Sambal Udang Kering Paste

Ingredients (A):

500 g               Small Onion
10 no               Red Chili
2 tbsp              Shrimp Paste

Ingredients (B):
250 g              Udang Kering (Dry shrimp)

Ingredients (C):
2 tbsp        Sugar
Oil

Method:
1)  Blend ingredients A, set aside.
2)  Dry Shrimp separate to blend.
3)  Heat oil saute the ingredients A till fragrant.
4)  Add in blended dry shrimp & stir-fry it.
     (If too dry, slowly add oil)
5)  Continue stir-fry the paste till dry then sprinkle sugar to taste.

烤腰果 Roasted Cashew Nuts

豆角饭 Long Bean Rice

青柠派 Key Lime Pie

Recipe From gimmesomeoven.com

Ingredients:
Graham Cracker Crust Ingredients:
1 1/4 cups      Finely Ground Graham Cracker Crumbs
       2 tbsp       Sugar
       5 tbsp       Butter, melted
Filling Ingredients:
      1  can        Sweetened Condensed Milk
      4  nos        Large Egg Yolks
   1/2 cup        Key Lime Juice (preferably fresh, but bottled juice also works)
       2 cups      Whipped Cream(optional topping)
Method:
To Make The Graham Cracker Crust:
1)  Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined.
2)  Press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate.
3)  Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.
To Make The Filling:
1)  While the crust is baking, whisk together the condensed milk and egg yolks in a bowl until combined.
2)  Add juice and whisk by hand for 1 minute until combined and slightly thickened.
3)  Pour filling into crust and bake on the middle oven shelf for 15 minutes.
4)  Transfer pie to a cooling rack, and let sit until it reaches room temperature.
5)  Then refrigerate for at least 3 hours, or until chilled and set.
6)  Top with whipped cream just before serving, if desired.

烤杏仁蜂蜜肉桂 Roasted Honey Cinnamon Almonds

Ingredients:
2 1/2 cups       Raw Almonds
   1/4 cup        Honey
      1 tbsp       Water
      1 tsp        Cinnamon Powder
   3/4 tsp        Mountain Salt
  1/8 cup        Raw Sugar Cane

Method:
  1)  Preheat the oven to 175°C.
  2)  Line a baking tray with non-stick baking paper.
  3)  Mix ¾ tsp mountain salt and ⅛ cup raw sugar cane.
  4)  Melt honey with water in a non-stick skillet over medium heat than add in cinnamon powder.
  5)  Spread nuts in a single layer over the lined baking sheet.
  6)  Bake for 15 minutes at 175°C.
  7)  Mix in honey mixture & until almonds are coated.
  8)  Spread nuts in a single layer over the lined baking sheet again.
  9)  Reduce temp. to 150°C. & bake for 2 minutes.
10)  Remove from oven, then toss them in the raw sugar/salt mixture.
11)  Place the almonds back onto the baking sheet to continue baked for 15 minutes.
12)  Remove from oven and let them cool completely.