Updates: 338 recipes added!


SCS butter crunchy almond cookies


Ingredients:
(A):
250g SCS pure creamery butter
110g icing sugar

(B):
240g self-raising flour
80g ground almonds
90g toasted almond nibs
20g milk powder
1/2 tsp sodium bicarbonate

For decoration:
150g almond flakes

Method:
1. Combine ingredients (A) and beat until light and fluffy.
2. Stir in ingredients (B) and mix well.
3. Shape 1 level tbsp of dough mixture into ball and place on baking tray 5cm apart from each other.
4. Flatten dough balls with flour-coated fork to about 1cm thick. Glaze with beaten egg yolk and sprinkle the top with almond flakes.
5. Bake in the oven for 10-12 minutes at 180 deg C or until golden brown.
6. Remove from oven and leave to cook before serving or storing.

Recipe source: Simply Her magazine (Jan 2009)

Teriyaki chicken salad with avocado tofu dressing


Eat right - Part 5.

Ingredients (serves 2):
1/4 cup light soya sauce
1 tbsp mirin
1 tsp sugar
2 chicken thighs, deboned
2 cups rocket or watercress

For the dressing:
2 ripe avocados, peeled and stoned
Juice from half a lemon
150g silken tofu
3 tbsp cottage or fresh ricotta cheese
2 tbsp mayonnaise
1/2 tsp salt
1/2 tsp ground black pepper

Method:
1. Mix the soya sauce, mirin and sugar in a deep plate to make the teriyaki marinade. Leave the chicken to marinate for 15 minutes.
2. Pre-heat the oven to 190 deg C. Line the sides and base of a roasting tin with foil and place the chicken and the marinade in.
3. Bake for 20 minutes or until the juice of the chicken runs clear. Remove to cool.
4. To make the dressing, mash the avocado with the lemon juice in a medium bowl. Add the tofu and cheese, and whisk until well combined.
5. Add the mayonnaise, salt and pepper, and mix well.
6. Slice the chicken and serve with rocket or watercress, with the dressing on the side.

Tips:
Make the dressing only after the chicken is done so the avocados can retain their colour for longer.

Recipe source: Simply Her magazine (Jan 2009)

Samsui chicken


Eat right - Part 4.

Ingredients (serves 4):
1 whole chicken, head and feet removed
2 pieces thumb-size ginger, sliced
6 stalks spring onions, cut into 3cm pieces
1 tbsp Chinese rice wine
1 tsp salt
1 tbsp light soya sauce
1 tsp sesame oil
1 head iceberg lettuce, leaves separated and washed

For the ginger sauce:
2 pieces thumb-size ginger, peeled
1 clove garlic
1/2 tsp salt
3 tbsp chicken stock
1 tsp light soya sauce
1 tsp sesame oil
1 tbsp canola oil
1 tbsp sugar

Method:
1. Fill the chicken cavity with half the ginger and spring onions. Seal the cavity with toothpicks.
2. Place the chicken in a deep stockpot and fill with enough water to cover the chicken completely. Add the rice wine, salt, soya sauce, sesame oil and the rest of the ginger and spring onions.
3. Bring the water to a boil and reduce to low heat. Cover the pot and cook the chicken for 50 minutes.
4. When the chicken is cooked, remove it from the pot and leave it in a bowl of ice water for 10 minutes. Remove and set aside.
5. To make the sauce, grate the ginger and garlic into a bowl. Add all the other ingredients and mix well.
6. Cut the chicken into bite-sized pieces and serve with iceberg lettuce and dressing by the side.

Tips:
Use the liquid used to cook the chicken for chicken rice. Add 2 garlic cloves, 2 pandan leaves and 1 tbsp butter to the rice when cooking.

Recipe source: Simply Her magazine (Jan 2009)

Japanese garlic fried rice


Eat right - Part 3.

Ingredients (serves 4):
3 tbsp canola oil
3 cloves garlic, finely chopped
6 bowls cooked Japanese (short-grain) rice
1 tsp granulated chicken stock
2 tbsp light soya sauce
A handful of dried nori seaweed, sliced
A handful of bonito flakes

Method:
1. Heat the wok until smoking hot. Add the oil and heat until it shimmers. Fry the garlic until fragrant. Then add the rice and stock powder and toss well.
2. Add the soya sauce and mix vigorously until the rice grains are coated evenly.
3. Remove from heat. Sprinkle with seaweed and bonito flakes and serve hot.

Tips:
Freshly cooked rice becomes sticky when fried. Instead, use leftover rice or three parts uncooked rice to four parts water to cook Japanese rice for frying.

Recipe source: Simply Her magazine (Jan 2009)

Stuffed squid with chilli dressing


Eat right - Part 2.

Ingredients (serves 6):
5 cloves garlic
1 piece thumb-size ginger, chopped
1 tsp salt
5 tbsp olive oil
2 tsp light brown sugar
350g prawns, shelled, de-veined and diced
1 bunch coriander, chopped
1 tsp grated lemon zest
1 tbsp light soya sauce

6 squid, cleaned and heads removed
3 tbsp white wine
2 tbsp olive oil
1/4 tsp salt
1/2 tsp ground black pepper

For the dressing:
3 cloves garlic, peeled
2 tbsp coriander, chopped
1 tbsp ginger, chopped
1 red chilli, chopped
1 tbsp light brown sugar
1/2 cup lime juice
2 tbsp fish sauce

Method:
1. To make the stuffing, pound the garlic, ginger and salt until roughly crushed.
2. Heat 2 tbsp olive oil in a frying pan. Add the pounded garlic mix and fry over high heat for 5 minutes. Reduce heat, add the sugar and stir for another 5 minutes.
3. Remove from heat to cool. Then add 3 tbsp olive oil, prawns, coriander, lemon zest and soya sauce, and mix well.
4. Pre-heat oven to 200 deg C. Stuff the squid evenly with the filling using a teaspoon. Secure the open ends with toothpicks.
5. Arrange the squid in a roasting tin, then pour the white wine and olive oil over. Sprinkle with salt and pepper.
6. Cover the tin with foil and bake for 8 minutes. Remove the foil and bake for another 8 minutes.
7. To make the dressing, pound the garlic, coriander, ginger, chilli and brown sugar until roughly crushed, but not to a paste. Add the lime juice and fish sauce and mix well.
8. Remove the squid from the oven and discard the toothpicks. Slice and drizzle with the dressing before serving.

Tips:
Do not pack the squid too tightly with filling as it expands during cooking.

Recipe source: Simply Her magazine (Jan 2009)

Abalone salad


Recover from a month of festive binging with these refreshingly simple, yet satisfying meals.

Eat right - Part 1.

Ingredients (serves 2):
2 sticks celery, thinly sliced
6 stalks Chinese celery leaves
2 carrots, shredded
1 white radish, shredded
8 cherry tomatoes, quartered
5 white button mushrooms, sliced
1/4 cup Japanese sesame salad dressing*
1/4 tsp Japanese hot mustard*
1 can abalone, drained and julienned
A handful of dried nori seaweed, sliced

Method:
1. Mix the celery, Chinese celery, carrots, white radish, cherry tomatoes and button mushrooms in a salad bowl.
2. In another small bowl, mix the Japanese sesame salad dressing and hot mustard till smooth.
3. Arrange the abalone slices on the vegetables and sprinkle with nori seaweed. Then serve, with the dressing at the side.

Tips:
* Available at Meidi-ya supermarket, Sakuraya Fish Market or the Japanese section of selected Cold Storage outlets.

Recipe source: Simply Her magazine (Jan 2009)

Bacon and leek pie


This hearty dish works just as well for dinner or as a snack.

Ingredients (serves 4):
2 leeks, white part only, roughly chopped
8 strips bacon, finely chopped
2 sheets ready-rolled shortcrust pastry, thawed
6 eggs
1/2 cup whipping cream
1/4 tsp salt
1/4 tsp ground black pepper

Method:
1. Microwave the leeks on high for 3 minutes or until tender. Set aside to cool.
2. Fry the bacon over medium heat till golden brown. Remove and drain.
3. Pre-heat the oven to 190 deg C. Line a 15cm cake tin with a pastry sheet, allowing some excess at the edges.
4. Scatter half the leeks and bacon on the pastry sheet. Break 5 eggs over them, keeping the yolks intact. Scatter the rest of the leeks and bacon over the eggs.
5. Whisk the cream and remaining egg in a bowl. Set aside 2 tbsp to brush the top of the pie with, and pour the rest into the tin. Sprinkle with salt and pepper.
6. Place the second pastry sheet over the filling, then press the edges together to seal. Leave a 2cm rim all around. Roll the sides inwards and pinch to seal.
7. Poke holes on the top of the pastry without piercing the yolks. Brush lightly with the egg and cream mixture.
8. Bake for 50 minutes until the pie turns golden. Cool on a wire rack before removing from the tin.

Tips:
All ingredients from Cold Storage.

Recipe source: Simply Her magazine (Jan 2009)

Clams and bittergourd soup


Clams - Part 3.

Warm and hearty.

Ingredients (serves 2 to 3):
1/2 tbsp sesame oil
1 bittergourd, pith and seeds removed, and thinly sliced
1 piece thunb-sized ginger, finely sliced
2 mushroom caps, soaked in hot water for 10 minutes and thinly sliced
30g pork belly, cut into thin strips
500g clams
1 tbsp hua tiao wine
1 litre clear chicken or vegetable stock
1 tsp salt
A dash of white pepper
100g dou miao
2 spring onions, finely sliced
2 sprigs coriander, chopped

Method:
1. Heat wok till smoking hot. Add the oil and stir-fry the bittergourd for 1 minute. Remove and set aside.
2. Stir-fry the ginger and mushroom for 1 minute. Add the pork and fry for another minute.
3. Add the clams and bittergourd. Fry for 2 minutes, tossing briskly.
4. Add the hua tiao wine and stock. Cook on medium heat for 7 minutes, or until the soup turns white. Season with salt and pepper.
5. Add the dou miao, spring onions and coriander, and cook for 1 minute. Serve hot.

Tips:
Bittergourds that are lighter in colour and have thicker ridges are less bitter.

Recipe source: Simply Her magazine (Nov 2008)

Spaghetti vongole


Clams - Part 2.

Classic Italian favourite.

Ingredients (serves 4):
1 pack spaghetti
3 tbsp extra virgin olive oil
5 garlic cloves, peeled and finely chopped
500g clams
1/2 cup white wine
A handful of Italian parsley, chopped
2 red chillies, sliced
1 tsp salt

Method:
1. Cook the spaghetti in lightly salted water until al dente. Drain and set aside.
2. In a deep pot, heat the oil over medium flame for 1 minute. Add the garlic and stir-fry for another minute.
3. Add the clams and wine, and cover the pot. Cook over medium flame for 5 minutes. Uncover and cook for another 2 minutes.
4. Add the spaghetti, parsley, chillies and salt to taste, and cook for 1 minute. Serve immediately.

Tips:
Make an appetiser from this by omitting the pasta and adding more clams. Serve with crusty bread.

Recipe source: Simply Her magazine (Nov 2008)

Miso clams

Choose clams with tightly-closed shells. If they are open, give them a few taps and they should close. Otherwise, avoid them as they are dead.

Scrub clams under running water with a stiff brush. Soak for 30 minutes to remove the sand and grit. Drain well before cooking.

After cooking, discard any unopened clams as they are inedible.


Clams - Part 1.

Savoury with a tinge of spice.

Ingredients (serves 4):
2 tbsp cooking oil
3 cloves garlic, peeled and chopped
1 1/2 tbsp brown miso
1/2 tsp sugar
1kg clams
1/4 cup mirin
2 red chillies, sliced

Method:
1. Heat the oil in a wok until it shimmers. Add the garlic and miso and fry briskly till golden.
2. Add the sugar and fry for another 30 seconds. Remove and set aside.
3. Heat the wok until smoking hot. Add the clams and mirin. Cover the wok and cook for 5 minutes. Add the miso mixture and mix well.
4. Add the chillies and mix well. Serve hot with steamed rice.

Tips:
This recipe works well with bamboo clams and prawns too.

Recipe source: Simply Her magazine (Nov 2008)

Angel's schotel


Ingredients (serves 4):
1 pack angel hair pasta
2 tbsp olive oil
2 garlic cloves, finely chopped
1 onion, finely chopped
150g minced beef
50g button mushrooms, chopped
500g tomato paste
2 tbsp ketchup
1 cup water (from pasta)
2 eggs, beaten
1 cup milk
A dash of salt and pepper
100g mozzarella cheese
50g cheddar cheese
1/2 cup parmesan cheese
A bunch of parsley, to garnish

Method:
1. Cook the pasta in a pot of lightly salted water for 1 minute. Drain and set aside.
2. In a large saucepan, heat the oil and stir-fry the garlic and onions till fragrant. Add the minced beef and fry for 3 minutes.
3. Add the mushrooms, tomato paste, ketchup and water. Cook until the sauce thickens.
4. Mix the eggs with the milk. Season with salt and pepper, and set aside.
5. Pre-heat the oven to 150 deg C. Grease an oven-proof dish and fill the base with a layer of the sauce. Top with 1/3 of the cooked pasta. Press and add 1/3 of the egg mixture and top with mozzarella and cheddar cheese. Repeat 2 more times. Cover with aluminium foil and bake for 20 minutes.
6. Uncover and bake for 15 more minutes until golden brown.
7. Turn off the oven but leave the dish inside for 10 minutes. Top with parmesan cheese and garnish with parsley. Serve warm.

Recipe source: Simply Her magazine (Nov 2008)

Sticky toffee pudding




Rich and warm, it's the ultimate treat for those with a sweet tooth.

Ingredients (serves 8):
For the pudding:
225g fresh dates, pitted
1 tsp baking soda
200ml boiling water
85g butter, softened
160g sugar
2 eggs, at room temperature
170g self-raising flour
1/4 tsp ground ginger
1/4 tsp ground cinnamon
2 tbsp cocoa powder
2 tbsp plain yogurt
Vanilla ice cream, to serve

For the toffee sauce:
120g unsalted butter
120g light brown sugar
150ml thickened cream

Method:
1. Pre-heat the oven to 180 deg C. Mix the dates and baking soda in a bowl, then add boiling water. Let stand for 5 minutes and drain.
2. Blitz the mixture in a food processor until pureed. Set aside.
3. Beat the butter and sugar until white and creamy. Add the eggs and mix well.
4. Add the flour, ginger, cinnamon and cocoa powder. Mix well, then fold in the date mixture and yogurt.
5. Pour the batter into a greased 20cm round cake pan and bake for 35 minutes. Insert a skewer into the cake - it's ready if it comes out clean.
6. To make the toffee sauce, gently heat the butter, sugar and cream in a pan until the sugar dissolves. Serve the pudding with the warm sauce and ice cream.

Tips:
The pudding and sauce can be frozen for up to 3 months. Before serving, defrost the pudding completely and reheat in the oven at 150 deg C for 15 minutes; reheat the sauce on a stove for 5 minutes.

Recipe source: Simply Her magazine (Nov 2008)

Tom yum fried rice


Don't let your day-old rice go to waste. Turn it into a tantalising one-wok meal in a flash.

Ingredients (serves 4):
3 tbsp cooking oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
8 prawns, peeled and cut into bite-sized pieces
1/2 cup First Choice straw mushrooms
1 cup Libby's corned beef
1 egg, beaten
2 tbsp Woh Hup tom yum paste
6 cups cooked rice
2 tbsp light soya sauce
1/4 cup water
A handful of coriander leaves, torn
Red chillies, chopped

Method:
1. Heat the oil in a wok for 1 minute. Add the onions, garlic and prawns and fry for 45 seconds.
2. Add the mushrooms and corned beef, and stir-fry for 1 minute. Add the beaten egg and stir-fry for another 30 seconds.
3. Add the tom yum paste and stir-fry until all the ingredients are well-coated. Add the rice and mix well.
4. Add the soya sauce and water. When the rice is lightly charred, turn off the flame. Top with coriander leaves and red chilli before serving.

Tips:
Keep the wok on high heat throughout, and use strong and brisk strokes so the rice doesn't stick to the wok.

All ingredients from Cold Storage.

Recipe source: Simply Her magazine (Nov 2008)

Miso salmon with edamame salad

Ingredients:
For the salad:
1 cup FairPrice Soya Beans Salted
2 tbsp rice vinegar
1/2 tbsp FairPrice Pure Grapeseed Oil
1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground black pepper
5 baby red radishes, thinly sliced
A bunch of coriander leaves, roughly chopped

For the salmon:
2 tbsp miso
1 spring onion, minced
1 tbsp grated, peeled fresh ginger
1 tsp brown sugar
1/2 tsp chilli powder
1 large salmon fillet with skin

Method:
1. To make the edamame salad, bring a pot of water to a boil. Add the salted soybeans and cook for 2 minutes. Drain and place the beans under cold running water to stop them from cooking further. Drain well.
2. In a medium bowl, whisk vinegar, oil, and sugar, salt and pepper until well-blended.
3. Add edamame, radishes and coriander, and toss until ingredients are evenly-coated. Set aside.
4. To prepare the salmon, mix the miso, spring onion, ginger, sugar and chilli powder in a small bowl to form a smooth mixture.
5. Rub this mixture onto the flesh side of the salmon.
6. Preheat oven to 180 deg C.
7. Place salmon, skin side down, on a piece of foil and place in the oven to cook for 15 minutes.
8. Arrange the edamame salad on a plate and place the grilled salmon alongside to serve.

Tips:
Recipe uses FairPrice Soya Beans Salted ($2.90, 500g) available at all FairPrice supermarkets.

Recipe source: Today newspaper (26 Mar 2009)

Grilled prawn salad with tarragon dressing

Ingredients (serves 2):
6 prawns, peeled and de-veined
1/2 tsp salt
1/2 tsp paprika
1/2 tsp black pepper
2 tsp FairPrice Pure Grapeseed Oil
1 packet Pasar Mesclun Salad

For the dressing:
4 tbsp chopped tarragon leaves
1/4 cup FairPrice Pure Grapeseed Oil
1 1/2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp sugar

Method:
1. Marinate the prawns in salt, paprika, grapeseed oil and ground black pepper for about 10 minutes.
2. Preheat oven to 180 deg C.
3. Place the prawns on a piece of foil and grill in the oven for 20 minutes. Set aside.
4. To make the dressing, place all the dressing ingredients into a clean jar and then cover with the lid. Give the jar a good shake so that everything amalgamates into a smooth, creamy dressing.
5. Place the mesclun salad into a bowl and toss with the dressing so every leaf is lightly and evenly coated.
6. Arrange salad leaves on a plate and then place the grilled prawns on top. Serve immediately.

Tips:
Recipe uses FairPrice Pure Grapeseed Oil, $4.89 (500ml) and Pasar Mesclun Salad, $3.75, available at all FairPrice supermarkets.

Recipe source: Today newspaper (19 Mar 2009)

Pineapple Porcupine

Ingredients (serves 4):
1 small to medium pineapple
1 packet FairPrice’s pork Oriental Cocktail Sausages

Method:
1. Using a sharp knife, cut the skin off the pineapple, leaving its leafy crown intact.
2. Preheat oven to 180 deg C.
3. Place FairPrice’s pork Oriental Cocktail Sausages on a piece of foil and bake for 20 minutes.
4. Cool, then cut sausages into half and stick a toothpick into each piece.
5. Then, stick each sausage half into the skinned pineapple to serve.

Tips:
Recipe uses FairPrice’s Oriental Cocktail Sausages ($3.15 per packet) available at all FairPrice supermarkets.

Recipe source: Today newspaper (12 Mar 2009)

Coffee molasses cookies

These cookies are much like gingerbread, but with the deep flavour of good coffee.

Ingredients (makes 40 cookies):
3 tbsp FairPrice Gold Freeze Dried Coffee
2 1/2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
170g butter, melted
1/2 cup dark brown sugar
1/2 cup granulated sugar and
another 1/4 cup for sprinkling
1 large egg
1 egg yolk
1 tsp vanilla extract
1/3 cup un-sulphured molasses

Method:
1. Place coffee granules in a small mortar and pestle and ground so that it breaks down into a fine powder.
2. In a medium bowl, whisk together flour, cinnamon, baking soda, salt, and the ground coffee.
3. In another bowl, cream the butter, brown sugar, and 1/2 cup granulated sugar together for 2 or 3 minutes using an electric mixer.
4. Add the egg and yolk, vanilla extract and molasses and beat again, until smooth, about 2 minutes.
5. Mix in the dry ingredients to form a smooth dough, about 2 minutes.
6. Preheat oven to 180 deg C and lightly grease a cookie sheet.
7. Working with two teaspoons, use one teaspoon to scoop up some of the cookie dough and use the other to drop the dough onto the cookie sheet.
8. Take a large pinch of granulated sugar and sprinkle a light layer over each cookie.
9. Bake for 12 to 14 minutes. The cookies will not feel like they are done when you take them out. They should barely be starting to set at the edges and feel quite foamy in the middle when you remove them from the oven.
10. Leave to cool before serving. Store in an airtight container.

Tips:
Recipe uses FairPrice Gold Freeze Dried Coffee ($8.25, 200g) available at all FairPrice supermarkets.

Recipe source: Today newspaper (5 Mar 2009)

Steamed cod with ginger and spring onion sauce

Ingredients (serves 2):
2 cod fillets or any other firm, oily white fish

For the sauce:
3 tbsp FairPrice canola oil
1 clove garlic, crushed
3 tbsp light soy sauce
4 tbsp water
3 tbsp Chinese rice wine
1 tbsp FairPrice Oyster Sauce
Thumb-sized piece ginger, thinly sliced
2 spring onions, chopped
2 tsp FairPrice sugar
1/3 tsp FairPrice sesame oil

To garnish:
Coriander and chopped spring onions

Method:
1. Steam the cod fillets until cooked through, about 8 minutes.
2. To make the sauce, heat the oil in a saucepan and fry garlic briefly, till fragrant.
3. Add the rest of the ingredients and bring to a boil.
4. Reduce heat and simmer for about 2 minutes.
5. Carefully place the cod on a serving plate and spoon the sauce over.
6. Garnish with coriander and spring onions.

Tips:
Recipe uses FairPrice Oyster Sauce ($1.80) available at all FairPrice supermarkets.

Recipe source: Today newspaper (19 Feb 2009)

Blueberry bliss

Ingredients (serves 4):
FairPrice Blueberry Pound Cake
1/2 cup blueberries, plus a few extra for garnishing
1 tbsp water
2 tbsp sugar
1 cup whipping cream

Method:
1. Wash the blueberries and place them in a medium saucepan. Stir in the water and sugar and cook over medium heat, stirring occasionally for 10 minutes or until the berries are soft and have released their juices. Remove the pan from the heat and set aside to cool completely.
2. Pour the whipping cream into a bowl and whisk until soft peaks form (don’t over-whisk or the cream will curdle).
3. Pour the cooled blueberry sauce over the whipped cream and gently fold the mixture until the blueberries and the cream are well combined. Refrigerate for at least 30 minutes before serving.
4. To serve, slice the FairPrice Blueberry Pound Cake and spoon a pillow of the blueberry fool over it. Garnish with a few fresh blueberries.

Tips:
Recipe uses FairPrice Pound Cakes ($2.85) available at all FairPrice supermarkets.

Recipe source: Today newspaper (12 Feb 2009)

Shrimp wontons with chilli and dried shrimps dressing

Ingredients (serves 2):
1 box FairPrice Shrimp Wontons
30g dried shrimps
20 dried red chillies
3 cups FairPrice canola oil
6 shallots, sliced lengthways
10 cloves garlic, sliced lengthways
2 tbsp fish sauce
40g shaved palm sugar
1 tbsp tamarind paste

Method:
1. To make the chilli dressing, soak the dried shrimp in hot water for 10 to 15 minutes. Drain and dry thoroughly with a paper towel.
2. Soak the chillies in hot water for 2 minutes, then drain. Pat dry.
3. Fill a deep pan or wok with the oil until it starts to shimmer. Fry each ingredient separately — the dried shrimps, chillies, garlic and shallots — until golden. Drain on paper towels and allow to cool for a while.
4. Place the deep-fried shallots, garlic, chillies and shrimps, as well as 2 tablespoons of oil from the wok, into a food processor and blitz till it forms a paste. You could do this in a mortar and pestle if you prefer.
5. Place the paste in a hot wok, bring it to a boil and season with fish sauce, tamarind paste and palm sugar.
6. Reduce the heat and simmer, stirring every now and then, until it thickens.
7. Remove and allow to cool.
8. To prepare the wontons, bring a pot of water to the boil. Place the wontons in the boiling water and cook till they float to the top.
9. Drain and then toss with a few spoonfuls of the chilli dressing. Serve hot. The rest of the sambal dressing can be kept for up to 3 weeks in an airtight container in the fridge.

Tips:
Recipe uses FairPrice Shrimp Wontons ($4.75) available at all FairPrice supermarkets.

Recipe source: Today newspaper (5 Feb 2009)

All-in-one breakfast


Morning feast - Friday.

Ingredients (serves 4):
Eggs:
4 eggs
Salt and pepper, to taste
4 tsp bacon bits

Sundried tomato bread fingers:
2 tsp sundried tomatoes, chopped
2 tsp tomato paste
30g butter, softened
2 slices focaccia bread

Beef patties:
300g minced beef
50g breadcrumbs
1 tsp Worcester sauce
1 tsp dried coriander leaves
1 tsp cracked black pepper
Pinch of salt and white pepper
2 tbsp olive oil

Fruit salad:
One punnet fresh strawberries, chopped
1/2 can of peaches, chopped

Method:
1. Pre-heat oven to 175 deg C. Break an egg each into 4 mini ramekins - try not to break the yolk. Season with salt and pepper and sprinkle with bacon bits.
2. Bake the eggs for 15 minutes until the surface turns white. Remove and set aside.
3. To make the bread fingers, combine all the ingredients except the bread and mix well. Spread on bread and toast for 3 minutes, or until slightly brown. Remove and cut into fingers. Set aside.
4. To make the beef patties, mix everything except the olive oil in a mixing bowl. Add 1 tbsp of olive oil to the mixture.
5. Roll the meat mixture into balls and flatten into patties. Using the rest of the olive oil, pan-fry the patties for 5 minutes on each side, or until they are brown and cooked through. Remove from pan.
6. Mix the strawberries and peaches in a bowl. Serve everything together.

Tips:
Serve the bread fingers with store-bought cheese or pesto dip.

Recipe source: Simply Her magazine (May 2008)

Cheesy tortilla wraps with sundried tomatoes and ham


Morning feast - Thursday.

Ingredients (serves 4):
2 cups grated cheese
300g shaved honey baked ham
12 pieces sundried tomatoes
A head of butterhead lettuce
2 tbsp olive oil
4 fresh tortilla wraps

Method:
1. Divide the cheese, ham, sundried tomatoes and lettuce into 4 portions each. Add the olive oil to a non-stick pan and heat up a tortilla wrap.
2. Melt a portion of grated cheese on the wrap, then add a portion each of the ham and tomatoes.
3. Brown and crisp the bottom of the wrap, then remove from the pan.
4. Add some lettuce, fold into half, then cut in two. Repeat for the rest of the tortillas.

Tips:
For the filling, you can also use leftover chicken chunks and avocado, canned tuna with raisins, or bacon and sour cream.

Recipe source: Simply Her magazine (May 2008)

Salmon mustard pancakes


Morning feast - Wednesday.

Ingredients (serves 4):
8 slices smoked salmon
2 tbsp pickled relish

Pancake mix:
200g self-raising flour
1 egg, separated
1 tsp mustard powder
1/4 cup fresh milk
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups cold water

Mango cream sauce:
2 tbsp thickened cream
2 tbsp mango yogurt

Method:
1. To make the pancakes, put the flour in a bowl and make a well in the middle. Add in the egg yolk, mustard powder, milk, salt and pepper. Mix well and add cold water. Stir until a smooth batter forms.
2. Whisk the egg white until fluffy and fold into the batter.
3. Brush a round cookie cutter with butter and place in a heated pan. Pour the batter into the cutter and cook for 1-2 minutes.
4. Remove the cutter and flip the pancake over. Repeat with remaining batter.
5. To make the mango cream sauce, stir the cream and yogurt together.
6. Serve the pancakes with smoked salmon and a drizzle of mango cream sauce. Add pickled relish for a tangy twist.

Tips:
If smoked salmon is too fishy for the kids, use honey baked ham instead.

Recipe source: Simply Her magazine (May 2008)

Baked chicken and carrot porridge


Morning feast - Tuesday.

Ingredients (serves 4):
3 chicken thighs
2 cups chicken stock
1 cup white rice, washed
3 shallots, chopped
2 carrots, cubed
1 tsp dark soya sauce
1 tsp oyster sauce
1/2 tsp salt
2 tsp pepper
Chopped spring onions, to garnish

Method:
1. Pre-heat oven to 175 deg C. De-bone and remove chicken skin. Set the meat aside and wash the bones with hot water.
2. Place the chicken bones into a pot of water with the chicken stock. Add the rice and shallots and boil for 30 minutes on medium heat. Turn off the heat when a porridge consistency forms and pour into 4 bowls.
3. While the porridge is cooking, marinate the chicken and carrots with dark soya sauce, oyster sauce, salt and pepper. Bake for 20 minutes.
4. Remove chicken from the oven and slice into pieces, then place on top of the porridge with the carrots. Add spring onions.

Tips:
Throw in peas and corn to the porridge to add more flavour.

Recipe source: Simply Her magazine (May 2008)

Breakfast oatmeal bars

Getting a healthy, hearty start to the day is easy with these scrumptious breakfast ideas.


Morning feast - Monday.

Ingredients (makes 16):
5 cups oatmeal, toasted
75g butter, melted
1 1/2 cups dried apple and cranberry mix (sold pre-packaged at supermarkets)
2 1/2 cups ground almond meal
1 cup almonds, chopped
3 tbsp honey

Method:
1. Pre-heat oven to 175 deg C. In a bowl, combined the toasted oatmeal and butter. Then add the dried apple and cranberry mix, almond meal, almonds and honey.
2. Lay a baking tray with parchment paper and spread the oatmeal mixture evenly over the base. Flatten with a spoon.
3. Bake in the oven for 20 minutes until golden brown. Remove from oven, and leave to cool before cutting into bars to serve.

Tips:
Make these the night before and store in ziplock bags in the fridge. To serve, reheat in a toaster for 3 minutes. They can last a week.

Recipe source: Simply Her magazine (May 2008)

Beef rendang stew


Cut down on your preparation time for this hearty dish by using a ready-made paste.

Ingredients (serves 4):
1 tbsp unsalted butter
1 tbsp olive oil
2 medium onions, quartered
1/2 cup curry leaves
4 tbsp Brahim's Rendang Sauce
1 cup beef stock
300g beef, sliced
2 tsp brown sugar
1/2 cup fresh lime juice
3 tomatoes, quartered
Fresh coriander, to garnish

Method:
1. In a pot, heat the butter and olive oil and saute the onions and curry leaves until fragrant. Add the rendang sauce.
2. Add the beef stock, beef slices and brown sugar and let the stew boil for 20 minutes over medium heat, until the beef is soft and the liquid is reduced and thickened.
3. Add the lime juice and tomatoes, and boil for another 5 minutes.
4. Garnish with coriander and serve immediately.

Tips:
Use beef fillet for stews as it is more tender.

Recipe source: Simply Her magazine (May 2008)

Cheesy chicken nuggets


Ingredients (makes 12 pieces):
Olive oil
200g plain crackers
1/2 tsp dried basil
1/2 tsp black pepper
100g parmesan cheese, finely grated
500g skinless chicken breasts, cut into bite sizes
4 tbsp milk

Method:
1. Preheat oven to 200 deg C. Line a rimmed baking pan with aluminium foil and brush with olive oil.
2. Place the crackers, basil, pepper and cheese in a large ziplock bag and crush the mixture with a rolling pin.
3. Dip the chicken pieces into the milk and add to the cracker mixture. Seal bag and shake until the chicken is coated evenly.
4. Place the coated chicken in a single layer on the baking sheet, bake for 8 to 10 minutes.

Recipe source: Simply Her magazine (May 2008)

Mango lime pie


Mango - Part 3.

A great treat for the kids, and the fresh fruit adds to the dessert's nutritional value.

Ingredients (serves 4):
1 packet short crust pastry
1 block cream cheese
2 eggs
1/4 cup castor sugar
1/2 cup single cream
3 tsp lemon zest
1/4 cup lemon juice
3/4 cup fresh mango puree
2 mangoes, skinned and sliced

Method:
1. Roll out the short crust pastry and place it on a pie tin. Make a few holes on the pastry with a fork.
2. Put in a pre-heated 175 deg C oven for 10 minutes, until half-baked.
3. Blend the cream cheese, eggs and sugar in a bowl until creamy. Add in cream, lemon zest and lemon juice. Mix well.
4. Fold the mango puree into the cream cheese mixture. Then spread it on the par-baked pastry and bake for 20 minutes at 175 deg C.
5. When it's done, decorate the pie with fresh mango slices. Chill in the refrigerator until ready to serve.

Tips:
You can also make this pie using peach instead of mango.

Recipe source: Simply Her magazine (Aug 2007)

Mango risotto


Mango - Part 2.

The Italian favourite is given a light, refreshing twist.

Ingredients (serves 4):
30g unsalted butter
1 large onion, finely chopped
1 clove garlic, chopped
3 cups risotto rice
1/2 tsp salt
1/2 tsp pepper
3 cups good quality chicken stock
1/2 cup cream
2 tbsp cream cheese
2 mango, skinned and roughly chopped

Method:
1. In a pan, heat the butter, then add onion and garlic, and saute until fragrant.
2. Add the risotto, salt and pepper, and saute for another 2 minutes.
3. Pour in the chicken stock and stir continuously over medium heat until the liquid is reduced to half and the risotto becomes soft.
4. Add cream, cream cheese and chopped mango. Give it a good stir and serve immediately.

Tips:
Can't get fresh mangoes? Use preserved mango puree from baking shops.

Recipe source: Simply Her magazine (Aug 2007)

Coconut prawn with mango dip

This luscious fruit tastes as good in a main dish as in a dessert or a dip.

A ripe mango should be yellow or reddish-orange, and it must smell sweet and aromatic and feel slightly soft.

Alphonso orange-red mangoes are a very good tenderiser, and are ideal for marinating meat.

Store unripe mango at room temperature. Put it in the fridge once it's ripe and it can last for up to three days.


Mango - Part 1.

An excellent appetiser, this recipe will have your guests begging for more.

Ingredients (serves 4):
20 medium fresh prawns, skinned and deveined
1 cup flour
1 egg, beaten
1 cup fresh grated coconut
3 tbsp olive oil

For the dip:
1/2 cup sour cream
1 tsp brown sugar
1/2 bowl chives, chopped
1/4 tsp salt
1 tsp paprika
1 mango, skinned and pureed

Method:
1. Mix all the dip ingredients together and set to chill.
2. Prepare the prawns by first coating with flour, then dip them in the egg before rolling them in the grated coconut.
3, Heat the pan, add olive oil and saute the prawns until golden brown. Set aside.
4. Arrange the prawns on a dish and spoon out some chilled mango dip.

Tips:
Or dip the prawns in coconut milk and coat with breadcrumbs.

Recipe source: Simply Her magazine (Aug 2007)

Mushroom with minced beef and cheese


Ingredients (serves 2 to 3):
1 tsp ground coriander
1 tsp corn starch
1/4 tsp salt
80g minced beef
100g shiitake mushrooms
1 slice cheddar cheese
Mint flakes, a dash

Method:
1. Add ground coriander, corn starch and salt to the beef. Mix well.
2. Chop off stems of mushrooms and arrange them cap up on a plate. Cut the sliced cheese and divide evenly among mushrooms, then sprinkle mint flakes on them.
3. Now spread an equal amount of minced beef mixture on the mushrooms.
4. Steam on high heat for 15-20 minutes or put in the steamer basket of the rice cooker along with your rice.

Tips:
Substitute beef with any kind of mince - lamb, chicken or tofu.

Recipe source: Simply Her magazine (Aug 2007)

Shanghainese dumplings



These dumplings retain their oh-so-delicious taste even when they're home made.

Ingredients (makes 22):
300g chives
Salt, to sprinkle
300g minced pork
5 water chestnuts, chopped
1 tsp minced ginger
1 packet frozen dumpling wrappers, thawed

For marinade:
2 tsp sesame oil
2 tsp light soya sauce
2 tsp sugar
80ml chicken stock
2 tbsp Chinese wine
1 tsp white pepper
2 tsp cornflour

For dip:
1 tbsp rice vinegar
1 ginger sliced, julienned

Method:
1. Chop and salt chives liberally. Rinse and squeeze dry in a muslin cloth or clean tea towel.
2. Marinate pork with all the marinade ingredients.
3. Stir in chives, water chestnut and minced ginger.
4. Use your finger to moisten the edges of each wrapper. Place a heaped teaspoon of filling in the centre.
5. Pinch edges shut.
6. Immediately deep-fry until lightly browned. Serve hot, with the rice vinegar and sliced ginger dip.

Tips:
For a healthier version, steam the dumplings instead.

Recipe source: Simply Her magazine (Aug 2007)

Easy crab cakes


Frozen hash browns make a good substitute for mashed potatoes in this quick-fix recipe.

Ingredients (serves 16):
6 frozen hash browns, thawed
227g Phillips crabmeat
1 tbsp Dijon mustard
1 tsp Tabasco sauce
1 egg, beaten

Method:
1. Break the hash browns with a fork.
2. Mix in crabmeat, Dijon mustard and Tabasco sauce.
3. Shape into golf ball-sized patties and coat each one with beaten egg.
4. Shallow fry crab cakes on both sides until nicely browned.

Tips:
If you want them less spicy, use mayonnaise instead of mustard and leave out the Tabasco sauce. You can also use flaked tuna or salmon in place of crabmeat.

Recipe source: Simply Her magazine (Aug 2007)

Low-fat spring roll


Baking instead of deep-frying this crispy appetiser shrinks the calories.

Simply Her Spring Roll
Serving size: 1
Calories per serving: 35kcal
Protein: 2.4g
Fat: 2.2g
Carbohydrate: 5.6g

Regular Spring Roll
Serving size: 1
Calories per serving: 127kcal
Protein: 2.4g
Fat: 9.6g
Carbohydrate: 7.6g

Ingredients (makes 15):
3 tbsp vegetable oil
1 tsp chopped ginger
125g prawns, peeled and diced
4 dried shiitake mushrooms, soaked and sliced
150g beansprouts
800g turnip, julienned
1 carrot, julienned
1 tbsp light soya sauce
1 tsp white pepper
15 mid-sized frozen spring roll wrappers, thawed
Cooking oil, to spray

Method:
1. Heat 1 tbsp vegetable oil and stir-fry ginger, prawns and mushrooms. Drain and set aside.
2. With remaining oil, stir-fry beansprouts, turnip and carrot, adding soya sauce and pepper, until vegetables soften.
3. Put the ginger, prawns and mushrooms back in. Mix well and set aside to cool.
4. Make spring rolls by rolling about 2 tbsp of filling in each wrapper, tucking in the sides neatly.
5. Place spring rolls on a baking tray lightly sprayed with oil. Make sure to tuck the edges under each spring roll so it doesn't come apart. Spray each roll lightly with cooking oil.
6. Bake in pre-heated 200 deg C oven for 30 minutes, until brown.

Tips:
Use up leftovers like duck and leek, chicken and cabbage, in spring rolls.

Recipe source: Simply Her magazine (Aug 2007)

Chicken korma curry



5 easy dinners - Friday.

Slightly more elaborate, when you have more time to spare.

Ingredients (serves 4):
2 tbsp sunflower oil
1 large onion, cut into chunks
1 medium carrot, chopped
3 stalks of long beans, cut into 3cm lengths
2 cloves garlic, crushed
2 tsp coriander powder
1/4 cup curry leaves
2 tsp chilli powder
3 tbsp curry powder
6 pcs joint chicken wings
400ml water
1 tsp soya sauce
Salt, pepper, raw cane sugar, to taste
100ml carnation milk
3 tbsp coconut milk

Method:
1. Heat a pot, add in the sunflower oil and saute the onions, carrots, long beans, garlic, coriander powder and curry leaves until fragrant.
2. At the same time, mix the chilli and curry powders with some water to make a paste and add to the pot.
3. Sear the chicken wings for 2 minutes on each side, then add water, soya sauce, salt, pepper, and raw cane sugar. Cover and let boil over medium heat for 25 minutes, until the liquid is reduced by half.
4. Add in the carnation milk and coconut milk and boil for 1 minute, before serving.

Tips:
Leave out the chilli powder if your kids can't take too much spice.

Recipe source: Simply Her magazine (Jul 2007)

Tofu and mushroom claypot


5 easy dinners - Thursday.

This vegetarian delight makes a nice change mid-week.

Ingredients (serves 4):
2 tbsp sesame oil
3cm ginger, thinly sliced
2 pcs tofu, cut into cubes
150g nameko mushrooms
1 egg
2 rice bowls of cooked rice
1 tsp oyster sauce
2 tsp black sauce
1/2 tsp brown sugar
1 tsp white pepper
1/2 tsp white sugar

Method:
1. In a heated claypot, add half of the sesame oil and stir fry the ginger until fragrant. Add in the tofu and mushrooms and fry for 10 minutes. Remove and set aside.
2. In the same pot, add the remaining sesame oil and fry the egg until cooked, then add in the rice, oyster sauce, black sauce, sugar, pepper and white sugar, and mix well.
3. Add the cooked tofu, mushroom and ginger back into the rice, stir for 2 minutes and serve straight from the claypot.

Tips:
If you can't get nameko mushrooms, shiitake mushrooms will do as well.

Recipe source: Simply Her magazine (Jul 2007)

Crispy fish fillet with orange sauce


5 easy dinners - Wednesday.

A sweet yet healthy dish that will appeal to the entire family.

Ingredients (serves 4):
4 dory fillets
1 tsp soya sauce
1 tsp white pepper
2 tbsp plain flour
2 tbsp olive oil

Sauce:
1/2 tbsp olive oil
1 small shallot, chopped
2 tbsp orange marmalade
1 orange, sliced into circles
1/2 cup water

Method:
1. Make sure fish fillets have been rinsed. Marinate the fish with soya sauce and pepper, and coat each fillet with flour.
2. Immediately place fish into a heated pan with olive oil, and saute until golden brown. Remove from the pan and set aside.
3. To make the sauce, heat the oil and saute shallots until translucent. Add the orange marmalade, orange slices and the water. Boil until the liquid is reduced and caramelised. To serve, drizzle the sauce over the fish and serve with a salad.

Tips:
Dory fish should be served immediately after cooking as it tends to get soggy after some time.

Recipe source: Simply Her magazine (Jul 2007)

Corn chicken noodle soup


5 easy dinners - Tuesday.

Spaghetti and chicken added to cream corn soup make for a complete meal.

Ingredients (serves 4):
50g unsalted butter
3 cloves garlic, crushed
1 can cream corn
200ml chicken stock
200g spaghetti, cooked
300g chicken meat, shredded
1 tsp salt
1 tsp pepper
3 tbsp thick cream

Method:
1. In a pot, heat the butter and saute garlic until fragrant. Add the cream corn and chicken stock and boil for 15 minutes.
2. Blend until smooth with a handheld blender, then add the spaghetti. Add the chicken to the soup.
3. Leave to boil for another 5 minutes, add salt and pepper, stir in the cream and serve immediately.

Tips:
For added crunch and nutrition, add diced celery.

Recipe source: Simply Her magazine (Jul 2007)

Pumpkin beef stew

No more racking your brain over what to cook during the work week. We've planned five 30-minute one-dish dinners just for you.


5 easy dinners - Monday.

A warm, comforting start to the work and school week.

Ingredients (serves 4):
2 tbsp unsalted butter
3 cloves garlic, crushed
3 tsp dried coriander
1 large onion, cut into chunks
200ml beef stock
300g beef brisket, cut into chunks
300ml water
500g pumpkin, cut into chunks
1/2 cup red wine
2 tbsp oyster sauce
2 tsp sea salt
1 tsp ground black pepper

Method:
1. In a pot, heat the butter, then add garlic, dried coriander, onions, beef stock and beef.
2. Brown the beef and add water, cover and boil for 15 minutes until the meat is soft.
3. Add the pumpkin, red wine, oyster sauce, sea salt and black pepper and boil covered for another 20 minutes.
4. Once the liquid is reduced to a thick gravy and the beef is soft and tender, remove from heat.

Tips:
Fresh tomatoes and steamed rice go perfectly with beef stew.

Recipe source: Simply Her magazine (Jul 2007)

Chawanmushi


Fifteen minutes is all you need to make this Japanese staple a family favourite.

Ingredients (serves 5):
4 medium-sized eggs
5 slices of Japanese fish cake
10 gingko nuts
5 shiitake mushrooms
50g cooked chicken meat, cubed
4 tsp Maggi Healthier Choice Concentrated Chicken Stock
2 tsp mirin (Japanese sweet cooking wine), optional
500ml warm water

Method:
1. To make the stock, combine water, chicken stock and mirin.
2. To make the egg mixture, beat eggs, add the stock and mix well.
3. Strain the egg mixture into 5 bowls.
4. Steam over medium-low heat for about 10 minutes.
5. Add fish cake, gingko nuts, chicken meat and mushrooms. Then steam for another 5 minutes.

Tips:
For a smoother texture, use a fine-mesh sieve to strain the egg mixture.

Recipe source: Simply Her magazine (Jul 2007)

Easy punch


This non-alcoholic cocktail isn't just refreshing, it's packed with vitamin C too.

Ingredients (serves 1):
60ml orange juice
60ml cranberry juice
90ml pineapple juice
1/2 large lime, juiced
Ice to fill
1 orange wedge, to garnish

Method:
1. Mix all ingredients in a mixer tin or large tumbler filled 2/3 with ice.
2. Strain into a glass and garnish with an orange wedge.

Tips:
Instead of regular water, use Red White & Pure's Fine Water for your ice cubes and enjoy the rich mineral benefits of thermal water.

Recipe source: Simply Her magazine (Jul 2007)

Easy crepes


Ingredients (serves 2):
1 cup plain flour
1 cup milk
1 tbsp sugar
Fruit, jam, syrup or ice cream, as filling

Method:
1. Mix flour, milk and sugar together in a blender or with a hand mixer.
2. Heat a lightly oiled non-stick pan.
3. Pour 1/2 cup of batter (for each crepe) into the pan, and spread into a thin circle by rotating the pan.
4. Turn crepe over with a spatula after the bottom turns golden brown, and cook for a couple more minutes.
5. Add filling, fold and serve.

Tips:
Make savoury crepes with fillings like ham and cheese.

Recipe source: Simply Her magazine (Jul 2007)

Cold poached salmon with herb mayonnaise


Salmon - Part 3.

A savoury baked delight.

Ingredients (serves 2):
1 piece fresh salmon fillet
1 bunch each of fresh dill, parsley and chervil
2 tbsp white wine
1 tbsp olive oil
1/4 tsp salt
Ground black pepper
Asparagus, grilled

For the mayonnaise:
2 egg yolks
170ml extra virgin olive oil
Juice of half a lemon
1 tsp fresh dill, finely chopped
1 tsp parsley, finely chopped
1 tsp chervil, finely chopped
A pinch of salt
Ground white pepper

Method:
1. Preheat oven to 150 deg C. Slice the fillet sideways so it opens up like a book.
2. Place the herbs on the fillet and fold the top half over. Place the salmon on a piece of foil and scrunch the ends to form a boat.
3. Pour the white wine and olive oil over the fish, then add salt and pepper. Seal in a loose parcel and bake for 25 minutes. Leave to cool.
4. To make the mayonnaise, stir the egg yolks in a bowl. Add some olive oil, drop by drop, blending constantly with an electric mixer until the yolks and oil form a smooth mixture. Add the rest of the oil in a slow, steady stream, then the lemon juice, herbs, salt and pepper.
5. Remove the fish from the foil and cut into two portions. Serve with mayonnaise on a bed of grilled asparagus.

Tips:
Substitute the white wine with a mixture of 1 tbsp each of lemon juice and water.

Recipe source: Simply Her magazine (Apr 2008)

Salmon teriyaki skewers


Salmon - Part 2.

Satay with a Japanese twist.

Ingredients (serves 2):
1 piece fresh salmon fillet
1/4 cup soya sauce
2 tbsp mirin
1 tbsp sugar
bamboo skewers

Method:
1. Preheat oven to 180 deg C and line a baking tray with greaseproof paper.
2. Marinate the fillet in the mixture of soya sauce, mirin and sugar. Chill for 15-20 minutes.
3. Remove the salmon from the bowl and keep the marinade. Cut the salmon into 5cm cubes and skewer them in threes.
4. Place the salmon skewers on the baking tray and brush with the marinade.
5. Bake for 10 minutes and serve hot.

Tips:
Marinate the salmon for less than 20 minutes so it won't be too salty.

Recipe source: Simply Her magazine (Apr 2008)

Salmon and cream cheese balls

Use leftover salmon as topping for a green salad, in an omelette or as mash for salmon cakes.

Buy only salmon that looks moist, has shiny, bright skin and firm flesh. Avoid any fish with a pungent, fishy aroma.

The orange flesh of wild salmon comes from krill, a marine animal they eat, while farmed salmon get their colour from an orange dye.

Fresh salmon here is chilled and air-flown. It can last for up to two days if stored in the chiller, and for six months in the freezer.


Salmon - Part 1.

A rich and nutty snack.

Ingredients (makes 20):
350-400g salmon fillet
1 block Philadelphia cream cheese, softened at room temperature
1/2 medium-sized red onion, finely chopped
1 tsp horseradish sauce
1 tbsp lemon juice
1/2 tsp salt
A small bunch of fresh parsley, finely chopped
1/4 cup pistachios, finely chopped

Method:
1. Preheat oven to 180 deg C. Bake the salmon for 25 minutes.
2. When the salmon has cooled, flake it with a fork and discard the skin.
3. In a large bowl, mix the salmon and the cream cheese until it forms a smooth paste. Add the onion, horseradish sauce, lemon juice and salt, and mix well. Chill for 1 hour.
4. Mix the parsley and pistachios and spread on a plate. Remove the salmon mixture from the fridge and shape into balls. Roll the balls in the parsley and pistachio spread to coat evenly. Serve immediately.

Tips:
Use pecans or walnuts in place of pistachios.

Recipe source: Simply Her magazine (Apr 2008)

Wonder omelette


Ingredients:
3 small eggs
Salt, to taste
Pepper, to taste
1 tbsp olive oil
2 small asparagus, cut into 0.5cm shreds
1/2 tomato, cubed
Grated cheddar cheese

Method:
1. Beat eggs in a small bowl with salt and pepper. Set aside.
2. Heat up the olive oil and stir-fry the asparagus.
3. To make the omelette, spread the asparagus evenly over one side of the frying pan. Pour the egg in and fry over low heat.
4. Add the tomato and spread cheddar cheese evenly over it.
5. Flip half the egg to cover the ingredients and press the edges down. Tur up the heat for a while. Remove and serve immediately.

Recipe source: Simply Her magazine (Apr 2008)

Braised lamb shank



This warm, aromatic dish, given a twist with Viet flavours, is food for the soul.

Ingredients (serves 2):
1 lamb shank
Salt and pepper, to season
3 tbsp vegetable oil
2 carrots, halved lengthwise and sliced
2 spring onions, cut into 4cm strips

For the braising stock:
5 cups chicken stock
4 cloves garlic
1 medium onion, quartered
2 lemongrass stems, bruised
1 thumb-sized piece of fresh ginger, sliced
3 star anise
1 tbsp fermented bean paste (tau cheo)
3 tbsp tomato puree
1 1/2 tbsp sugar

Method:
1. Preheat oven to 150 deg C. Season the lamb shank with salt and pepper. Heat oil in a frying pan till very hot and brown the shank on both sides. Set aside.
2. Put all the braising stock ingredients into a small pot and bring to a boil.
3. Place the lamb shank into a casserole pot and pour the braising stock over it. Cover and braise in a 150 deg C oven for 3 hours.
4. Remove the shank from the stock.
5. Strain the stock, then return the shank and stock to the pot.
6. Add the carrots and spring onions. Cook over low fire for 15 minutes or till the carrots are soft. Serve hot with rice or baguette.

Tips:
Debone the lamb shank before serving. Serve the bone on the side and slurp up the yummy marrow.

Recipe source: Simply Her magazine (Apr 2008)

Lasagne crepe stack



Try this meatless, no-pasta version that is as creamy and satisfying as the real thing.

Ingredients (serves 2):
1 packet Delices crepes
1 bottle Leggo's Pasta Bake Creamy Tomato & Mozzarella sauce
1 cup grated mozzarella cheese
30g grated parmesan cheese

Method:
1. Preheat oven to 180 deg C. Line a baking sheet with greaseproof paper. Lay one crepe on the sheet; trim with a knife if it's too big.
2. Spread 2 tbsp of pasta sauce evenly over the crepe and sprinkle a handful of mozzarella cheese on top. Lay another crepe over it and repeat.
3. After laying the last crepe, do not top with pasta sauce; sprinkle the remaining mozzarella cheese over it and top with parmesan cheese.
4. Bake for 10 minutes or until the top starts to bubble and turns golden. Serve hot.

Tips:
For a change, use bottled pesto in place of pasta sauce.

Recipe source: Simply Her magazine (Apr 2008)

Stir-fried beef with spring onion


Ingredients (serves 4):
300g beef fillet, sliced thinly
1 tsp corn flour
4-5cm ginger bulb
1 tsp sesame oil
2 tbsp olive oil
1 1/2 tbsp oyster sauce
2 tsp black sauce
1/2 tsp brown sugar
5 spring onion bulbs, discard roots and cut 6cm from the end

Method:
1. Coat the beef fillet evenly with corn flour.
2. Skin the ginger and cut 2 slices, then slice the rest into thin strips.
3. In a pan, fry the ginger strips in sesame oil over medium heat till crispy and brown. Remove and set aside.
4. Add olive oil and saute the 2 ginger slices. Add the oyster sauce, black sauce and brown sugar. Fry over medium heat for 1 minute, until fragrant.
5. Add the sliced beef and fry for 5 minutes over medium heat.
6. Add the spring onion bulbs and cook for another minute. Garnish with sliced ginger and serve immediately.

Recipe source: Simply Her magazine (Apr 2008)

Chocolate bread pudding

Ingredients (serves 8):
1 cup cream
1 cup milk
1 tsp vanilla essence
1/2 tsp cinnamon
1 loaf FairPrice Bread
170g roughly-chopped bittersweet chocolate
4 egg yolks
1/3 cup sugar

Method:
1. Preheat your oven to 150 deg C.
2. Cut the bread into quarters.
3. Place the cream, milk, vanilla extract and cinnamon in a medium saucepan and bring the mixture to a boil. Remove from the heat.
4. Pour the chocolate into the milk mixture and whisk till smooth.
5. In a deep bowl, combine the egg yolks and sugar, and whisk.
6. Pour the chocolate mixture very slowly into the egg-yolk mixture, whisking constantly, until fully combined.
7. In a large oven-proof dish, arrange some of the quartered bread in a single layer at the bottom. Spoon over a generous amount of the chocolate custard to cover. Press down with the spoon to ensure the bread absorbs the custard well.
8. Repeat with more layers of bread and chocolate custard until you reach the top of the dish, pressing down on each layer to ensure proper absorption.
9. Pour the remaining custard over the top to make sure that it is completely covered and that all the cracks are filled.
10. Wipe the edges of the dish with a damp towel and allow it to sit for 30 minutes.
11. Place the dish in a larger pan, then fill the outer pan with hot water halfway up the sides of the baking dish. Bake until set, about 35 minutes.

Tips:
Recipe uses NTUC FairPrice’s Hi-Cal Milk Bread ($1.55), Hi-Fibre White Bread ($1.80) and Multi Grain Bread ($2.50) available at all FairPrice supermarkets.

Recipe source: Today newspaper (29 Jan 2009)

Braised black mushrooms kai lan and abalone

Ingredients (serves 4 to 6):
1 can Golden Chef Australian Premium Wild Abalone
6 dried mushrooms
6 stalks kai lan
1 tbsp FairPrice oyster sauce
1 tbsp FairPrice canola oil
1/2 tsp FairPrice sugar
1/4 tsp FairPrice fine salt
1 tsp cornstarch
3 tbsp plain water
1/2 cup chicken stock

Method:
1. Soak the mushrooms in hot water for 10 minutes. Remove and rinse them under running water.
2. Separate the mushroom caps from the stems and discard the stems.
3. In a small saucepan, mix the canola oil, oyster sauce and chicken stock and add the mushrooms. Cook over a low flame for 30 minutes. Set aside.
4. In another pot, bring 2 cups of water to a boil.
5. Wash the kai lan and place in the boiling water for a minute. Remove and arrange on a serving plate.
6. Remove the abalone from the can, reserving some of the liquid. Slice the abalone thinly.
7. In a saucepan, place 1/2 cup of the mushroom stock, the mushrooms, a tablespoon of the abalone liquid and the sliced abalone and bring to a quick boil.
8. In a small bowl, mix the cornstarch with 3 tbsp water to form a smooth paste and add to the mushrooms and abalone stock. Stir till the stock thickens and pour onto the serving platter with the kai lan. Serve hot.

Tips:
Recipe uses Golden Chef Premium Wild Abalone available at all FairPrice supermarkets.

Recipe source: Today newspaper (22 Jan 2009)

Pacific clams and broccoli stir-fry

Ingredients (serves 2 to 4):
3 tbsp FairPrice canola oil
1 can Golden Chef Pacific Clams, drained
1 large head of broccoli, cut into florets
3 cloves garlic, chopped
3 thin slices ginger
2 stalks spring onions, white part only, chopped
3 tbsp chicken stock
1 tbsp FairPrice oyster sauce
1/4 tsp FairPrice sesame oil
1 tsp FairPrice light soy sauce

Method:
1. Heat the oil in a wok until it starts to shimmer.
2. Fry the garlic, ginger and spring onions until fragrant, about one minute.
3. Add the chicken stock, oyster sauce and soy sauce. Stir to blend, then add the broccoli and fry vigorously for two minutes or until the broccoli turns a deeper shade of green.
4. Add the Pacific clams and sesame oil, and toss to mix well. Serve immediately.

Tips:
Recipe uses Golden Chef Pacific Clams available at $7.95 (usual price, $8.50) at all FairPrice supermarkets.

You can also substitute the Pacific clams for any of the other seafood, such as razor clams or sea asparagus from the Golden Chef range.

Recipe source: Today newspaper (15 Jan 2009)

Baby abalone and seafood soup

Ingredients (serves 4):
1 can Golden Chef Australian Baby Abalone, drained and sliced lengthwise
5 prawns, washed and peeled
1/2 carrot, sliced
1/2 a long cabbage, leaves washed and cut into half
5 cups clear chicken stock
1/4 tsp salt
1/4 tsp ground white pepper

Method:
1. Place the chicken stock and carrots in a soup pot and bring to a boil.
2. Lower the heat and add the cabbage and prawns. Let simmer till the prawns are cooked through.
3. Season with salt and pepper to taste.
4. Before serving, bring the soup to a boil and put in the abalone. Turn off the heat and serve immediately.

Tips:
Recipe uses Golden Chef Australian Baby Abalone ($46.80 for a six- or eight-piece can) available at all FairPrice supermarkets.

Baby abalone needs little cooking, so in most dishes, you drop the abalone in the heat right before serving. Cook it too long and the abalone becomes tough and rubbery.

Feel free to add some seaweed or fish maw.

Recipe source: Today newspaper (8 Jan 2009)

Baby abalone and cornmeal fritters

Ingredients (serves 2 to 4):
1 can Golden Chef Australian Baby Abalone, drained
2 tbsp plain flour
2 tbsp corn flour
2 tbsp panko (Japanese breadcrumbs)
4 tbsp yellow cornmeal (polenta)
1/2 tsp salt
1/4 tsp ground white pepper
1/2 tsp paprika
2 eggs, lightly beaten
1/2 cup canola oil

For the dressing:
1/2 tin chopped tomatoes
4 basil leaves, chopped

Method:
1. Slice the abalone into halves or thirds.
2. In a bowl, mix the plain flour, corn flour, panko, cornmeal, salt, pepper and paprika, and stir to blend.
3. Add the eggs and mix well to form a batter.
4. Heat the oil in a frying pan until it starts to shimmer.
5. Dredge the abalone slices in the batter and fry, 45 seconds on each side, until it turns a light shade of gold.
6. Drain on a paper towel.
7. To make the dressing, place the tomatoes and basil leaves in a small saucepan and heat over a medium flame until it comes to a boil.
8. Lower the flame slightly and simmer for 8 minutes. The sauce will thicken slightly.
9. Decant the sauce to a small bowl and serve with the abalone fritters.

Tips:
Recipe uses Golden Chef Australian Baby Abalone ($46.80 for a six- or eight-piece can) available at all FairPrice supermarkets.

Recipe source: Today newspaper (18 Dec 2008)

Sardine puffs

Ingredients (makes about 24 puffs):
1 can FairPrice Sardines in Tomato Sauce or Tomato Sauce with Chilli
500g plain flour
1/2 tsp salt
250g butter, at room temperature
3 tbsp ice water
1 egg yolk

For the egg wash:
1 egg yolk
1 tsp water

Method:
1. Place the flour in a mixing bowl, add salt and mix well. Using your fingertips, rub the butter into the flour.
2. Add the water and egg yolk and mix to form the dough.
3. Wrap the dough in cling film and refrigerate for at least 45 minutes before use.
4. Meanwhile, place the sardines in a bowl and break them up with a fork.
5. To assemble, preheat oven to 200 deg C.
6. Roll out the dough to about 0.5cm thick.
7. Use a round pastry cutter (about 8cm diameter) to cut out the pastry circles.
8. Place a small teaspoon of sardines on the centre of each round and fold the pastry into a halfmoon. Place on a baking sheet.
9. Repeat until all the pastry is used up.
10. Using the tines of a fork, press down on the edges of the puffs to seal them.
11. Make the egg wash by mixing the egg yolk and water in a small bowl. Then lightly brush it onto the tops of the pastry.
12. Bake for 15 to 20 minutes until golden brown.

Tips:
Recipe uses FairPrice Sardines In Tomato Sauce (85 cents, 155g) and FairPrice Sardines In Tomato Sauce with Chilli ($1.75, 425g) available at all FairPrice supermarkets.

To make the process easier, always refrigerate your pastry after making it for at least 45 minutes to an hour so that it’s easier to roll out and handle.

Also, rolling out your pastry between sheets of greaseproof paper or cling film (tape the paper or cling film to your work surface to keep it steady) ensures your pastry won’t stick to your rolling pin or work surface. Plus, it makes for easy cleaning up, too.

Recipe source: Today newspaper (11 Dec 2008)

Coca-cola ham

Ingredients:
1 FairPrice Mini Smoked Chicken Ham
1 yellow onion, peeled and sliced into thin rings
1 can Coca-Cola
A handful of cloves
2 tsp mustard powder
2 tsp brown sugar
2 tbsp molasses or black treacle

Method:
1. Place the ham in a heavy bottom pot and put the onion rings on top and around the ham.
2. Pour the cola over the ham.
3. Cover the pot with its lid, leaving it slightly ajar and bring to a boil.
4. When it comes to a boil, adjust the heat to low and cook for 15 minutes on each side.
5. Remove the ham from the pot and set aside.
6. Line a baking or roasting tin with aluminium foil and preheat your oven to 220 deg C.
7. Place the ham in the prepared baking or roasting tin and score it in a diamond pattern. Insert a clove into the centre of each diamond.
8. To make the glaze, combine 1/4 cup of the reserved cooking liquid with the molasses or treacle, mustard powder and brown sugar, and mix till smooth.
9. Brush evenly over the top of the ham.
10. Bake for about 10 minutes or until the glaze is browned and bubbly.
11. Rest for 5 minutes, then serve.

Tips:
Recipe uses FairPrice’s Mini Smoked Chicken Ham ($10.04, 800g) and Honey Baked Ham ($11.06, 800g) available at all FairPrice supermarkets.

Recipe source: Today newspaper (4 Dec 2008)

Coffee and cashew streusel cake

Ingredients:
For the cashew streusel:
100g digestive biscuits (crushed)
50g FairPrice Roasted Cashew Nuts
50g light brown sugar
5g instant coffee powder
50g butter, cold

For the cake:
2 cups plain flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 tsp coffee powder
2/3 cup sugar
2 tbsp finely grated orange zest
113g unsalted butter, melted and cooled
2 eggs
1/2 cup milk
1/2 cup strong coffee, cooled
1 1/2 tsp vanilla extract

Method:
1. To make the streusel, place the digestive biscuits, light brown sugar, cashew nuts and instant coffee powder in a plastic bag. Then use a rolling pin to pound it all up into a rough rubble.
2. Turn it into a bowl and rub the cold butter into the mixture until it’s crumbly. Set aside.
3. Preheat oven to 200 deg C.
4. Whisk the flour, baking powder, salt, cinnamon and coffee powder in a large bowl.
5. Add the sugar and orange zest and whisk to blend.
6. Put the remaining ingredients in another bowl and whisk to blend.
7. Pour the wet ingredients over the dry and stir to mix (do not beat). Stir only till you get an evenly moistened batter.
8. Scrape the batter into your prepared pan and top with an even layer of the streusel. Pat the crumbs very gently into the batter.
9. Bake for 30 to 35 minutes, or until the cake has risen.
10. Transfer to a cooling rack.
11. Cut the cake in the pan, rather than removing it first, as you will lose quite a few crumbs if you do.

Tips:
Recipe uses FairPrice’s Festive Snacks Roasted Cashew Nuts (480g, $10 per bottle) available at all FairPrice supermarkets.

Recipe source: Today newspaper (20 Nov 2008)

Bell peppers stuffed with rice, raisins and pine nuts


Pine nuts - Part 3.

A rich, aromatic meal in a cup.

Ingredients (serves 6):
6 tbsp extra virgin olive oil
1 large onion, finely chopped
250g short-grain or risotto rice
450ml vegetable or chicken stock
Salt and pepper to taste
2 tsp sugar
3 tbsp pine nuts
3 tbsp raisins
1 tomato, peeled and chopped
1 tsp ground allspice
1 tsp ground cinnamon
Juice of 1 lemon
Handful each of chopped mint, dill and flat leaf parsley
6 red or yellow peppers, washed and patted dry
250g plain yogurt

Method:
1. Preheat the oven to 190 deg C. Heat 3 tbsp of oil in a wok and fry the onions till soft. Add the rice and stir-fry until translucent.
2. Add the stock, salt, pepper and sugar. Cook for 15 minutes, or until the stock has been absorbed and the rice is slightly undercooked.
3. Add the pine nuts, raisins, tomatoes, allspice, cinnamon, lemon juice, and the rest of the oil. Mix well, then turn off heat. Add 3/4 of the herb mix.
4. Cut off the stalk of the peppers, and set aside. Remove the core and seeds and fill with the rice mixture. Replace the caps.
5. Put the peppers in a shallow baking tray, pour in 1cm of water, and bake for 45 to 55 minutes.
6. Serve cold with yogurt and remaining herbs.

Tips:
Use large and firm tomatoes in place of bell peppers. Bake at 180 deg C for 20 to 30 minutes.

Recipe source: Simply Her magazine (Jun 2008)

Prawn and coriander pesto soba


Pine nuts - Part 2.

A fusion of Italian and Japanese flavours.

Ingredients (serves 4):
300g medium prawns, shelled and de-veined
1/4 cup pine nuts
4 bunches of coriander
1 clove garlic
1/2 tsp salt
3 tbsp grated parmesan cheese
1/4 cup extra virgin olive oil
1 packet soba
A little hot water

Method:
1. Preheat the oven to 150 deg C. Cook prawns in boiling water, then remove and set aside.
2. In a skillet, toast the pine nuts for 7 minutes, tossing every minute so they don't burn. Place the toasted pine nuts, coriander, garlic, salt and parmesan cheese in a food processor and process for 1 minute.
3. Add the olive oil and process for another minute until you get a smooth paste. Set aside.
4. Cook the soba in boiling water for 6 minutes, stirring occasionally. Drain and set aside.
5. In a large bowl, combine the coriander pesto and soba, and toss. Add hot water as you toss to coat the noodles evenly.
6. Top noodles with prawns, and serve.

Tips:
For a classic Italian pesto, use basil instead of coriander, and serve with spaghetti.

Recipe source: Simply Her magazine (Jun 2008)

Chicken and pine nuts stir-fry

The main ingredient in Italian pesto sauce, they add a mild nutty flavour to Asian salads and even cooked dishes.

Keep pine nuts fresh by storing in airtight containers - they last up to a month in the fridge, and up to three months in the freezer.

To bring out the flavour, roast the nuts in the oven or toast in a heavy skillet, stirring constantly until they turn golden.

The high oil content in pine nut turn them rancid quickly. So always smell and taste them before buying, to ensure they are fresh.


Pine nuts - Part 1.

Sweet, spicy and crunchy.

Ingredients (serves 2 to 4):
1/2 cup vegetable oil
1/2 cup pine nuts
4 dried red chillies
2 cloves garlic, crushed
3 spring onions, cut into 5cm strips
400g chicken thigh or breast, sliced into pieces
2 tbsp fish sauce
1 tbsp kecap manis

Method:
1. Heat the oil in a wok till it starts to simmer. Fry the pine nuts for 20 seconds, remove and drain on kitchen towels. Fry the dried chillies for 20 seconds, then remove and drain.
2. Turn off the heat, remove some oil, leaving about 3 tbsp in the wok. Heat the oil until it starts to smoke. Add the garlic, spring onions and chicken, and stir-fry for 4 minutes, or until the chicken is nearly cooked.
3. Add the pine nuts, dried chillies, fish sauce and kecap manis, and stir-fry for another minute. Remove from the wok and serve hot with steamed rice.

Tips:
For a spicy kick, add fresh red chillies at the last step of cooking.

Recipe source: Simply Her magazine (Jun 2008)