A modified recipe of a traditional Italian stew.
Ingredients:
2 tbsp flour
Salt
800g chicken fillets, leg thigh
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp chilli flakes
2 tbsp tomato paste
4 tbsp light soya sauce
4 stalks fresh coriander leaves, chopped
600g broccoli, cut into flowerettes
Method:
1. Place flour, a pinch of salt and a few shakes of pepper into a clean plastic bag.
2. Cut chicken into bite-size cubes and put into same bag. Holding bag closed, shake a few times.
3. Brown flour-dusted chicken in a non-stick pan with olive oil. Do in batches and put aside.
4. In same pan, saute onion, garlic and chilli flakes for 2 minutes.
5. Add tomato paste and light soya sauce, stir.
6. Add chicken and cook over a moderate heat, covered, for 5 minutes. Add a few drizzles of water if it gets too dry. Stir in chopped coriander leaves just before removing from heat.
7. Bring water in a steamer to a rolling boil. Steam broccoli for 3 minutes.
8. Serve chicken and broccoli hot with crusty bread on the side.
Recipe source: Streats newspaper
Basil and honey chicken
A simple Thai recipe.
Ingredients:
1 tbsp honey
3 tbsp light soya sauce
800g chicken thigh fillets
3 cloves garlic, chopped
White pepper
2 tbsp canola oil
400g (1 can) champignons, drained
1/2 cup coconut milk
1/2 cup basil leaves
3 stalks coriander leaves
Chilli flakes
Method:
1. Place honey and soya sauce in a metal bowl. Heat to dissolve honey, put aside.
2. Cut chicken into bite-size cubes, add to bowl of honey and soya sauce.
3. Add garlic and a few shakes of white pepper, mix well.
4. Heat oil in a wok, add chicken with seasoning and drained champignon. Fry till chicken is cooked through, about 10 to 15 minutes.
5. Add coconut milk, toss to mix, bring to boil.
6. Stir through basil and coriander, sprinkle chilli flakes over.
7. Serve hot with jasmine rice and sliced cucumber and pineapple.
Tips:
If you can't get basil, double the quantity of coriander leaves, although you will miss the basil fragrance.
Recipe source: Streats newspaper
Ingredients:
1 tbsp honey
3 tbsp light soya sauce
800g chicken thigh fillets
3 cloves garlic, chopped
White pepper
2 tbsp canola oil
400g (1 can) champignons, drained
1/2 cup coconut milk
1/2 cup basil leaves
3 stalks coriander leaves
Chilli flakes
Method:
1. Place honey and soya sauce in a metal bowl. Heat to dissolve honey, put aside.
2. Cut chicken into bite-size cubes, add to bowl of honey and soya sauce.
3. Add garlic and a few shakes of white pepper, mix well.
4. Heat oil in a wok, add chicken with seasoning and drained champignon. Fry till chicken is cooked through, about 10 to 15 minutes.
5. Add coconut milk, toss to mix, bring to boil.
6. Stir through basil and coriander, sprinkle chilli flakes over.
7. Serve hot with jasmine rice and sliced cucumber and pineapple.
Tips:
If you can't get basil, double the quantity of coriander leaves, although you will miss the basil fragrance.
Recipe source: Streats newspaper
Golden seafood chowder
Ingredients (serves 4-6):
250g fillet of salmon, skinned and cubed
200g white clam meat, rinsed through
1 packet (about 12) green mussels on the half-shell, rinsed
1 punnet button mushrooms, diced
1 onion, peeled and diced
100g pumpkin, peeled and diced
2 celery stalks, stringed and diced
1 carrot, peeled and diced
2 starchy (russet) potatoes, peeled and diced
A few sprigs dill
2 ikan bilis stock cubes
1.5 litres water
Salt and pepper to taste
Method:
Prepare soup:
1. Heat 1 litre water and add stock cubes. Add diced mushroom, diced potato, diced celery, diced pumpkin, diced onion and half of diced carrot. Boil for 15 minutes until vegetables are tender and soft.
2. Using a potato masher, puree the vegetables. What you will get is a very thick stock. Add the remaining 500ml water and bring back to a boil.
3. Add the clam meat, salmon cubes and mussels to the stock. When salmon changes colour, remove from heat at once.
4. Adjust seasoning and stir well to mix. Divide soup into bread bowls and garnish with reserved diced carrots and a few sprigs of dill.
Prepare bread bowls:
1. Cut the top of each loaf and carefully remove the soft centres, taking care not to break the bottom of the bread.
2. Just in case, line the base of each loaf with some foil.
3. To harden the bread a little, bake the loaves in 200 deg C oven for 10 minutes.
Recipe source: Today newspaper
250g fillet of salmon, skinned and cubed
200g white clam meat, rinsed through
1 packet (about 12) green mussels on the half-shell, rinsed
1 punnet button mushrooms, diced
1 onion, peeled and diced
100g pumpkin, peeled and diced
2 celery stalks, stringed and diced
1 carrot, peeled and diced
2 starchy (russet) potatoes, peeled and diced
A few sprigs dill
2 ikan bilis stock cubes
1.5 litres water
Salt and pepper to taste
Method:
Prepare soup:
1. Heat 1 litre water and add stock cubes. Add diced mushroom, diced potato, diced celery, diced pumpkin, diced onion and half of diced carrot. Boil for 15 minutes until vegetables are tender and soft.
2. Using a potato masher, puree the vegetables. What you will get is a very thick stock. Add the remaining 500ml water and bring back to a boil.
3. Add the clam meat, salmon cubes and mussels to the stock. When salmon changes colour, remove from heat at once.
4. Adjust seasoning and stir well to mix. Divide soup into bread bowls and garnish with reserved diced carrots and a few sprigs of dill.
Prepare bread bowls:
1. Cut the top of each loaf and carefully remove the soft centres, taking care not to break the bottom of the bread.
2. Just in case, line the base of each loaf with some foil.
3. To harden the bread a little, bake the loaves in 200 deg C oven for 10 minutes.
Recipe source: Today newspaper
Pumpkin soup
Ingredients (serves 3-4):
2 tbsp oil
2 cloves garlic, chopped
1 shallot, chopped
1 red chilli, chopped
1 tbsp thinly sliced lemongrass
1 tomato, chopped
375ml chicken stock
1 small pumpkin, peeled and diced
Salt and sugar to taste
250ml coconut milk
1 to 2 sprigs coriander leaves for garnishing
Method:
1. In a pot, heat oil over medium to low heat. Fry garlic and shallots till lightly browned. Add chilli and lemongrass and fry till fragrant.
2. Add tomato and chicken stock. Bring to a boil.
3. Add pumpkin, bring to a boil then lower heat and simmer until it becomes soft and pulpy.
4. Season with salt and sugar. Finally, stir in coconut milk and remove from heat. Garnish with coriander leaves. Serve with rice.
Tips:
1. This soup has a slightly chunky consistency. If you prefer something smoother, simply blend it before serving.
2. Besides coriander leaves, you can also sprinkle some Thai basil leaves for extra fragrance.
3. If you like a spicier version, substitute the chilli with bird's eye chilli (chilli padi).
Recipe source: Today newspaper
2 tbsp oil
2 cloves garlic, chopped
1 shallot, chopped
1 red chilli, chopped
1 tbsp thinly sliced lemongrass
1 tomato, chopped
375ml chicken stock
1 small pumpkin, peeled and diced
Salt and sugar to taste
250ml coconut milk
1 to 2 sprigs coriander leaves for garnishing
Method:
1. In a pot, heat oil over medium to low heat. Fry garlic and shallots till lightly browned. Add chilli and lemongrass and fry till fragrant.
2. Add tomato and chicken stock. Bring to a boil.
3. Add pumpkin, bring to a boil then lower heat and simmer until it becomes soft and pulpy.
4. Season with salt and sugar. Finally, stir in coconut milk and remove from heat. Garnish with coriander leaves. Serve with rice.
Tips:
1. This soup has a slightly chunky consistency. If you prefer something smoother, simply blend it before serving.
2. Besides coriander leaves, you can also sprinkle some Thai basil leaves for extra fragrance.
3. If you like a spicier version, substitute the chilli with bird's eye chilli (chilli padi).
Recipe source: Today newspaper
Potatoes with tomato basil salad
Ingredients (serves 4):
12 new potatoes, washed and scrubbed
6 small sprigs thyme (or herb of your choice)
1 bulb garlic, skinned and cut into thin slivers
4 tbsp Extra Virgin olive oil
Sea salt flakes
1 punnet large cherry tomatoes, washed and halved
1 packet (about 300g) fresh mozzarella cheese
1 small bunch mint leaves
2 large sprigs fresh basil leaves
2 tbsp Extra Virgin olive oil
Salt and pepper to taste
Method:
1. Slice new potatoes across the diagonal several times, taking care not to cut through.
2. Boil potatoes in water till cooked. Drain well and marinate potatoes in 4 tbsp of Extra Virgin olive oil, chopped herbs, garlic and a sprinkle of salt.
3. Heat a non-stick frying pan and sear potatoes quickly over medium heat to crisp the skin. Lower heat and gently brown the potatoes to a uniform golden colour.
4. While potatoes cook, cut basil and mint into thin strips and add to the 2 tbsp of Extra Virgin olive oil. Add salt and pepper to taste.
5. Cut mozzarella into large cubes and set aside.
6. Put a non-stick frying pan on heat and pour in basil and oil mixture. As pan heats up, quickly add halved tomatoes and stir fry rapidly till tomatoes are heated through.
7. Place seared baby potatoes on plates and spoon tomato mixture on the side, top immediately with mozzarella cubes so the residual heat from the tomatoes melts the cheese.
Tips:
1. Use baby jacket potatoes if possible.
2. WhetherFresh herbs should be used sparingly
Recipe source: Today newspaper
12 new potatoes, washed and scrubbed
6 small sprigs thyme (or herb of your choice)
1 bulb garlic, skinned and cut into thin slivers
4 tbsp Extra Virgin olive oil
Sea salt flakes
1 punnet large cherry tomatoes, washed and halved
1 packet (about 300g) fresh mozzarella cheese
1 small bunch mint leaves
2 large sprigs fresh basil leaves
2 tbsp Extra Virgin olive oil
Salt and pepper to taste
Method:
1. Slice new potatoes across the diagonal several times, taking care not to cut through.
2. Boil potatoes in water till cooked. Drain well and marinate potatoes in 4 tbsp of Extra Virgin olive oil, chopped herbs, garlic and a sprinkle of salt.
3. Heat a non-stick frying pan and sear potatoes quickly over medium heat to crisp the skin. Lower heat and gently brown the potatoes to a uniform golden colour.
4. While potatoes cook, cut basil and mint into thin strips and add to the 2 tbsp of Extra Virgin olive oil. Add salt and pepper to taste.
5. Cut mozzarella into large cubes and set aside.
6. Put a non-stick frying pan on heat and pour in basil and oil mixture. As pan heats up, quickly add halved tomatoes and stir fry rapidly till tomatoes are heated through.
7. Place seared baby potatoes on plates and spoon tomato mixture on the side, top immediately with mozzarella cubes so the residual heat from the tomatoes melts the cheese.
Tips:
1. Use baby jacket potatoes if possible.
2. WhetherFresh herbs should be used sparingly
Recipe source: Today newspaper
Salad Nicoise with home-made vinaigrette
This easy-to-prepare Provencal salad originated from Nice, South of France.
Ingredients (serves 2):
150g coral lettuce leaves, washed and drained
100g fine French beans (blanched in boiling water for 3 minutes, dipped into cold water and drained)
180g (1 can) tuna chunks in oil
100g cherry tomatoes, sliced
12 olives (mixture of green and black)
1 red onion, diced
2 hard-boiled eggs, cut into wedges
6 anchovy fillets (optional)
Vinaigrette:
1 clove garlic, minced
2 tsp dijon mustard
2 tbsp vinegar or lemon juice
125ml Extra Virgin olive oil
Method:
1. To make the vinaigrette, whisk together garlic, mustard and vinegar/lemon juice. Add the olive oil slowly, and whisk until smooth. Set aside.
2. Place lettuce leaves on the bottom of a plate. Top with beans, tuna, tomatoes, olives, red onions, eggs and anchovy (optional).
3. Drizzle vinaigrette over the salad and serve.
Recipe source: Today newspaper
Ingredients (serves 2):
150g coral lettuce leaves, washed and drained
100g fine French beans (blanched in boiling water for 3 minutes, dipped into cold water and drained)
180g (1 can) tuna chunks in oil
100g cherry tomatoes, sliced
12 olives (mixture of green and black)
1 red onion, diced
2 hard-boiled eggs, cut into wedges
6 anchovy fillets (optional)
Vinaigrette:
1 clove garlic, minced
2 tsp dijon mustard
2 tbsp vinegar or lemon juice
125ml Extra Virgin olive oil
Method:
1. To make the vinaigrette, whisk together garlic, mustard and vinegar/lemon juice. Add the olive oil slowly, and whisk until smooth. Set aside.
2. Place lettuce leaves on the bottom of a plate. Top with beans, tuna, tomatoes, olives, red onions, eggs and anchovy (optional).
3. Drizzle vinaigrette over the salad and serve.
Recipe source: Today newspaper
Cottage pie
Ingredients (serves 6):
4 medium-sized Russet potatoes, boiled and peeled
2 tbsp butter
4 tbsp warm milk
3 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
500g minced beef
1 cup frozen peas
1/2 cup button mushrooms, sliced thinly
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup red wine
1 cup beef stock
1 tsp sugar
1/2 cup grated parmesan cheese
Salt and pepper to taste
Method:
1. Mash hot potatoes with butter and milk until mixture turns fluffy.
2. Heat olive oil in a large pan over medium-high heat. Fry onions and garlic until lightly browned, about 1 minute.
3. Add minced beef and fry until thoroughly cooked. Add peas and mushrooms, and fry for 2 minutes.
4. Pour in red wine and bring to a boil. Add tomato paste and Worcestershire sauce, lower heat slightly, and stir until all the ingredients are well mixed.
5. Add half of the beef stock and simmer over low heat for 10 minutes. Add more beef stock if necessary and stir once in a while. The mixture should be moist and glossy.
6. Season with sugar, salt and pepper.
7. Spoon mixture onto an oven-proof casserole dish. Spread mixture evenly and press down gently. Top with mashed potato and smoothen the surface with the back of a spoon. Then use a fork to create patterns. Sprinkle parmesan cheese over the potato topping.
8. Place under a pre-heated grill (medium heat) for about 10 minutes, or until the top is golden brown all over.
Tips:
You may add some diced carrots for colour, as well as substitute Parmesan cheese with Cheddar cheese.
Recipe source: Today newspaper
4 medium-sized Russet potatoes, boiled and peeled
2 tbsp butter
4 tbsp warm milk
3 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
500g minced beef
1 cup frozen peas
1/2 cup button mushrooms, sliced thinly
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup red wine
1 cup beef stock
1 tsp sugar
1/2 cup grated parmesan cheese
Salt and pepper to taste
Method:
1. Mash hot potatoes with butter and milk until mixture turns fluffy.
2. Heat olive oil in a large pan over medium-high heat. Fry onions and garlic until lightly browned, about 1 minute.
3. Add minced beef and fry until thoroughly cooked. Add peas and mushrooms, and fry for 2 minutes.
4. Pour in red wine and bring to a boil. Add tomato paste and Worcestershire sauce, lower heat slightly, and stir until all the ingredients are well mixed.
5. Add half of the beef stock and simmer over low heat for 10 minutes. Add more beef stock if necessary and stir once in a while. The mixture should be moist and glossy.
6. Season with sugar, salt and pepper.
7. Spoon mixture onto an oven-proof casserole dish. Spread mixture evenly and press down gently. Top with mashed potato and smoothen the surface with the back of a spoon. Then use a fork to create patterns. Sprinkle parmesan cheese over the potato topping.
8. Place under a pre-heated grill (medium heat) for about 10 minutes, or until the top is golden brown all over.
Tips:
You may add some diced carrots for colour, as well as substitute Parmesan cheese with Cheddar cheese.
Recipe source: Today newspaper
Home-made apple pie
Ingredients (serves 4-6):
6 to 8 small apples (Gala or Granny Smith)
2 tbsp lime or orange marmalade (reduced sugar or no-sugar)
1 tbsp cornflour
6 dried dates, seeded and cut into little pieces
1 tsp lemon juice
Pinch of cinnamon mixed with some raw sugar
2 sheets ready-to-bake puff pastry sheets
Method:
Prepare apples:
1. Peel apples, core and cut into small chunks.
2. Soak apples in water to which you have added the lemon juice to prevent fruit from turning brown. (Apples oxidise easily.)
3. Drain well. Mix apples with marmalade and cornflour. Add diced dates. Set aside.
4. The apples will release some water, and these juices will moisten the filling.
Assemble pie:
1. Lightly oil a 25cm x 5cm deep pie dish.
2. Place 1 sheet of pastry on top and ease it into dish. Use a fork to prick a few holes at the bottom so no bubbles are left.
3. Carefully spoon filling into dish, filling it right to the top.
4. Place second sheet of puff pastry on top of filling and trim edges. Seal by pressing the tines of a fork all along the edges of the pastry. Prick holes on top of pastry to release steam.
5. Sprinkle cinnamon mixture evenly on top. Bake at 200 deg C for 20 minutes or until pastry browns evenly.
6. Serve hot in wedges, with or without ice cream.
Tips:
1. Use ready made pastry sheets. Depending on your preference, use puff pastry, rough butter puff pastry or shortcrust pastry. If you like, you can even just top it with a crumble crust.
2. Use a spoonful of low-sugar or diabetic jam to coat the apple instead of using sugar to sweeten. It adds flavour and reduces the calories.
Recipe source: Today newspaper
6 to 8 small apples (Gala or Granny Smith)
2 tbsp lime or orange marmalade (reduced sugar or no-sugar)
1 tbsp cornflour
6 dried dates, seeded and cut into little pieces
1 tsp lemon juice
Pinch of cinnamon mixed with some raw sugar
2 sheets ready-to-bake puff pastry sheets
Method:
Prepare apples:
1. Peel apples, core and cut into small chunks.
2. Soak apples in water to which you have added the lemon juice to prevent fruit from turning brown. (Apples oxidise easily.)
3. Drain well. Mix apples with marmalade and cornflour. Add diced dates. Set aside.
4. The apples will release some water, and these juices will moisten the filling.
Assemble pie:
1. Lightly oil a 25cm x 5cm deep pie dish.
2. Place 1 sheet of pastry on top and ease it into dish. Use a fork to prick a few holes at the bottom so no bubbles are left.
3. Carefully spoon filling into dish, filling it right to the top.
4. Place second sheet of puff pastry on top of filling and trim edges. Seal by pressing the tines of a fork all along the edges of the pastry. Prick holes on top of pastry to release steam.
5. Sprinkle cinnamon mixture evenly on top. Bake at 200 deg C for 20 minutes or until pastry browns evenly.
6. Serve hot in wedges, with or without ice cream.
Tips:
1. Use ready made pastry sheets. Depending on your preference, use puff pastry, rough butter puff pastry or shortcrust pastry. If you like, you can even just top it with a crumble crust.
2. Use a spoonful of low-sugar or diabetic jam to coat the apple instead of using sugar to sweeten. It adds flavour and reduces the calories.
Recipe source: Today newspaper
Rainbow rice
Ingredients:
3 squares tofu for frying, cubed
2 tbsp light soya sauce
White pepper
1 tbsp peanut oil
400g jasmine rice
1 cup frozen peas
1 cup frozen sweet corn
1 red capsicum, diced
3 sheets nori (seaweed)
1 small tub (200g) plain yoghurt
1 cup mint leaves, tightly packed
1 tsp salt
1 tsp sugar
8 whole green chillies
Method:
1. Mix tofu cubes with soya sauce and pepper.
2. Wash rice, place in rice cooker, add water to a level just 2cm above rice, cook.
3. When rice cooker switches to "warm", add in peas, corn and capsicum mixing them through the rice using a pair of chopsticks. Cover cooker, continue warming and steaming while doing following steps.
4. To make sauce, blend mint leaves and half the yoghurt with salt and sugar.
5. Add mixture to rest of yoghurt, mix well. Adjust seasoning to taste.
6. One at a time, roast nori sheets over a flame, crumble into a large bowl.
7. Heat peanut oil in a non-stick frying pan, fry tofu cubes lightly.
8. Transfer fried tofu cubes into bowl of crumbled nori. Toss to coat tofu cubes with nori.
9. To serve, spoon rice on plates, place tofu cubes over rice. Spoon sauce over, then add chillies.
Recipe source: Streats newspaper
3 squares tofu for frying, cubed
2 tbsp light soya sauce
White pepper
1 tbsp peanut oil
400g jasmine rice
1 cup frozen peas
1 cup frozen sweet corn
1 red capsicum, diced
3 sheets nori (seaweed)
1 small tub (200g) plain yoghurt
1 cup mint leaves, tightly packed
1 tsp salt
1 tsp sugar
8 whole green chillies
Method:
1. Mix tofu cubes with soya sauce and pepper.
2. Wash rice, place in rice cooker, add water to a level just 2cm above rice, cook.
3. When rice cooker switches to "warm", add in peas, corn and capsicum mixing them through the rice using a pair of chopsticks. Cover cooker, continue warming and steaming while doing following steps.
4. To make sauce, blend mint leaves and half the yoghurt with salt and sugar.
5. Add mixture to rest of yoghurt, mix well. Adjust seasoning to taste.
6. One at a time, roast nori sheets over a flame, crumble into a large bowl.
7. Heat peanut oil in a non-stick frying pan, fry tofu cubes lightly.
8. Transfer fried tofu cubes into bowl of crumbled nori. Toss to coat tofu cubes with nori.
9. To serve, spoon rice on plates, place tofu cubes over rice. Spoon sauce over, then add chillies.
Recipe source: Streats newspaper
Spicy fried bee hoon with ikan bilis
Ingredients (serves 4):
200g rice vermicelli (bee hoon)
Oil for deep-frying
1 cup ikan bilis
3 to 4 tbsp oil
2 eggs, lightly beaten
2 shallots, sliced
1 chilli, shredded
2 tsp sambal belachan
1 carrot, peeled and shredded
200g prawns, peeled and deveined
1 tbsp light soy sauce
1 tbsp fish sauce
Pepper to taste
Method:
1. Soak rice vermicelli in water for at least 30 minutes. Drain and set aside.
2. Heat oil for deep-frying over medium high heat and fry ikan bilis until crispy and golden brown. Drain on paper towels and set aside.
3. To make omelette, heat 1 tbsp of oil in a frying pan over medium high heat. Pour beaten eggs into the pan and tilt it so that the eggs cover the bottom of the pan. After 2 to 3 minutes, or when the underside of the egg is cooked, flip the omelette over and cook the other side for 1 to 2 minutes. Remove from heat, roll up the omelette and slice it thinly. Set aside.
4. In a wok, heat 2 tbsp of oil over medium heat and fry shallots and chilli for 1 minute. Add sambal belachan and fry another minute. Add carrots and fry for 2 minutes, then add prawns.
5. When the prawns are pink, add rice vermicelli and toss well. Add another 1 tbsp oil if necessary. Season bee hoon with light soy sauce, fish sauce and pepper.
6. Top with omelette and crispy ikan bilis and serve hot with chilli sauce on the side.
Tips:
Soak the dried bee hoon in hot water to soften it (it takes about 15 to 30 minutes). After that, drain it in a colander or sieve. Before stir-frying, break the bee hoon into shorter strands.
Recipe source: Today newspaper
200g rice vermicelli (bee hoon)
Oil for deep-frying
1 cup ikan bilis
3 to 4 tbsp oil
2 eggs, lightly beaten
2 shallots, sliced
1 chilli, shredded
2 tsp sambal belachan
1 carrot, peeled and shredded
200g prawns, peeled and deveined
1 tbsp light soy sauce
1 tbsp fish sauce
Pepper to taste
Method:
1. Soak rice vermicelli in water for at least 30 minutes. Drain and set aside.
2. Heat oil for deep-frying over medium high heat and fry ikan bilis until crispy and golden brown. Drain on paper towels and set aside.
3. To make omelette, heat 1 tbsp of oil in a frying pan over medium high heat. Pour beaten eggs into the pan and tilt it so that the eggs cover the bottom of the pan. After 2 to 3 minutes, or when the underside of the egg is cooked, flip the omelette over and cook the other side for 1 to 2 minutes. Remove from heat, roll up the omelette and slice it thinly. Set aside.
4. In a wok, heat 2 tbsp of oil over medium heat and fry shallots and chilli for 1 minute. Add sambal belachan and fry another minute. Add carrots and fry for 2 minutes, then add prawns.
5. When the prawns are pink, add rice vermicelli and toss well. Add another 1 tbsp oil if necessary. Season bee hoon with light soy sauce, fish sauce and pepper.
6. Top with omelette and crispy ikan bilis and serve hot with chilli sauce on the side.
Tips:
Soak the dried bee hoon in hot water to soften it (it takes about 15 to 30 minutes). After that, drain it in a colander or sieve. Before stir-frying, break the bee hoon into shorter strands.
Recipe source: Today newspaper
Seafood pasta and carrot noodles
Ingredients (serves 4):
2 large whole squids
24 medium tiger prawns
1 bulb garlic, peeled and minced
2 large red chilli, de-seeded, chopped
5 tbsp organic extra virgin olive oil
Sea salt to taste
Freshly ground black pepper
1 bunch fresh coriander leaves
1 large carrot, peeled
500g pasta of your choice
Method:
1. Wash and clean squid and prawns. Bring a pot of water to a rolling boil and quickly blanch seafood for 3 minutes. Remove from heat, drain and cool.
2. Peel cooled prawns, and slice the squid. Set aside. In a large pot, bring water to a boil and cook pasta until al dente. Drain and set aside.
3. Heat 1 tbsp of olive oil in a non-stick frying pan. Add chopped chilli and garlic, then stir fry over gentle heat. (The garlic should not brown. Low heat will preserve the natural flavours of the olive oil.)
4. Once the fragrance of the garlic rises, add prawns and squid to the pan, and drizzle the remaining 4 tbsp of olive oil.
5. Stir well and add the cooked pasta to the pan. Add salt to taste, and toss the pasta to coat with seasoning and oil.
6. Use a vegetable peeler to shave off long strips of carrot "noodles". Mix carrot strips into pasta in pan, and plate with a garnish of chopped coriander.
Recipe source: Today newspaper
2 large whole squids
24 medium tiger prawns
1 bulb garlic, peeled and minced
2 large red chilli, de-seeded, chopped
5 tbsp organic extra virgin olive oil
Sea salt to taste
Freshly ground black pepper
1 bunch fresh coriander leaves
1 large carrot, peeled
500g pasta of your choice
Method:
1. Wash and clean squid and prawns. Bring a pot of water to a rolling boil and quickly blanch seafood for 3 minutes. Remove from heat, drain and cool.
2. Peel cooled prawns, and slice the squid. Set aside. In a large pot, bring water to a boil and cook pasta until al dente. Drain and set aside.
3. Heat 1 tbsp of olive oil in a non-stick frying pan. Add chopped chilli and garlic, then stir fry over gentle heat. (The garlic should not brown. Low heat will preserve the natural flavours of the olive oil.)
4. Once the fragrance of the garlic rises, add prawns and squid to the pan, and drizzle the remaining 4 tbsp of olive oil.
5. Stir well and add the cooked pasta to the pan. Add salt to taste, and toss the pasta to coat with seasoning and oil.
6. Use a vegetable peeler to shave off long strips of carrot "noodles". Mix carrot strips into pasta in pan, and plate with a garnish of chopped coriander.
Recipe source: Today newspaper
Creamy pasta with salmon and mushrooms
Ingredients (serves 4):
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
200g white button mushrooms, washed and sliced
125ml white wine
250ml cream
250g salmon fillet, cut into cubes
1 tsp dried thyme
1 1/2 tsp salt
1/2 tsp ground black pepper
4 litres water
450g fusilli pasta
Method:
1. Heat olive oil in a pan. Fry onion and garlic till lightly browned.
2. Add mushrooms and saute for 1 minute. Add white wine and bring to a boil. Pour in the cream.
3. Add salmon and cook for 2 minutes. Season with thyme, 1/2 tsp salt, and pepper.
4. Meanwhile, bring water and remaining 1 tsp salt to a boil. Add pasta, and give it a swirl to prevent it from sticking together. Cook for 7 minutes or till al dente.
5. Drain pasta and toss with sauce immediately. The drained cooking water can be added to the sauce if it is too thick.
Recipe source: Today newspaper
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
200g white button mushrooms, washed and sliced
125ml white wine
250ml cream
250g salmon fillet, cut into cubes
1 tsp dried thyme
1 1/2 tsp salt
1/2 tsp ground black pepper
4 litres water
450g fusilli pasta
Method:
1. Heat olive oil in a pan. Fry onion and garlic till lightly browned.
2. Add mushrooms and saute for 1 minute. Add white wine and bring to a boil. Pour in the cream.
3. Add salmon and cook for 2 minutes. Season with thyme, 1/2 tsp salt, and pepper.
4. Meanwhile, bring water and remaining 1 tsp salt to a boil. Add pasta, and give it a swirl to prevent it from sticking together. Cook for 7 minutes or till al dente.
5. Drain pasta and toss with sauce immediately. The drained cooking water can be added to the sauce if it is too thick.
Recipe source: Today newspaper
Two mushroom pasta with pine nuts
Ingredients (serves 4):
400g angel hair pasta (or any other dried pasta)
2 tsp salt (for water to boil pasta)
3 tbsp extra virgin olive oil
8 fresh Swiss brown mushrooms, cleaned and sliced
2 packs fresh enoki mushrooms, cleaned and husky base removed
1 red tomato, halved and sliced thinly
100g roasted pine nuts
Salt to taste
Chilli flakes
Method:
1. Bring a large pot of water to a rolling boil. Add salt.
2. Add pasta and stir so that the strands do not stick together.
3. Continue to boil, stirring occasionally, till pasta is al dente. Drain out the water.
4. To the pan of hot pasta, add olive oil, both mushrooms, tomato, nuts and salt to taste. Toss to mix.
5. Divide among 4 serving dishes.
6. Sprinkle chilli flakes over. If preferred, serve with a green side salad.
Recipe source: Streats newspaper
400g angel hair pasta (or any other dried pasta)
2 tsp salt (for water to boil pasta)
3 tbsp extra virgin olive oil
8 fresh Swiss brown mushrooms, cleaned and sliced
2 packs fresh enoki mushrooms, cleaned and husky base removed
1 red tomato, halved and sliced thinly
100g roasted pine nuts
Salt to taste
Chilli flakes
Method:
1. Bring a large pot of water to a rolling boil. Add salt.
2. Add pasta and stir so that the strands do not stick together.
3. Continue to boil, stirring occasionally, till pasta is al dente. Drain out the water.
4. To the pan of hot pasta, add olive oil, both mushrooms, tomato, nuts and salt to taste. Toss to mix.
5. Divide among 4 serving dishes.
6. Sprinkle chilli flakes over. If preferred, serve with a green side salad.
Recipe source: Streats newspaper
Cold soba noodles with ginger chicken
Ingredients (serves 4):
400g soba noodles
250g sliced chicken breast (boneless and skinless)
2 tbsp ginger juice
1/2 nori sheet (about 10cm square, finely cut)
1 tsp wasabi paste
30g kezuri-bushi (shaved dried fish)
200ml shoyu (Japanese soy sauce)
200ml mirin (Japanese rice wine)
1 egg (made into an omelette and finely sliced)
1 Japanese cucumber, sliced finely
Method:
1. Cook soba noodles in a pot of boiling water for 8 minutes, stirring occasionally to make sure they don't stick together. Cool in the refrigerator for about 30 minutes.
2. Steam chicken breast with ginger juice for 5 minutes. Cool to room temperature.
3. Mix shoyu, mirin and wasabi paste together and dress cold soba noodles with the mixture.
4. Assemble dish by putting cold soba noodles on a serving palte. Put the chicken, cucumber and egg omelette on top. Then, sprinkle on kezuri-bushi and nori. Serve immediately.
Recipe source: Today newspaper
400g soba noodles
250g sliced chicken breast (boneless and skinless)
2 tbsp ginger juice
1/2 nori sheet (about 10cm square, finely cut)
1 tsp wasabi paste
30g kezuri-bushi (shaved dried fish)
200ml shoyu (Japanese soy sauce)
200ml mirin (Japanese rice wine)
1 egg (made into an omelette and finely sliced)
1 Japanese cucumber, sliced finely
Method:
1. Cook soba noodles in a pot of boiling water for 8 minutes, stirring occasionally to make sure they don't stick together. Cool in the refrigerator for about 30 minutes.
2. Steam chicken breast with ginger juice for 5 minutes. Cool to room temperature.
3. Mix shoyu, mirin and wasabi paste together and dress cold soba noodles with the mixture.
4. Assemble dish by putting cold soba noodles on a serving palte. Put the chicken, cucumber and egg omelette on top. Then, sprinkle on kezuri-bushi and nori. Serve immediately.
Recipe source: Today newspaper
Fruity yu sheng (鱼生)
No Chinese New Year feast is complete without the auspicious yu sheng platter. Before tucking in, everyone at the reunion table will toss the ingredients of this colourful and crunchy salad as high as one can reach. This practice is believed to bring luck and prosperity in the new year.
Traditionally, this dish is served on the 7th day of the Chinese New Year, known as ren ri, which is celebrated as "everyone's birthday". Today, yu sheng is generally eaten on the eve, the first and last day of the Chinese New Year.
The salad usually comprises sliced raw fish, shredded daikon, carrots, crispy crackers, and a variety of ingredients abd condiments. Before serving, ground peanuts and sesame seeds are sprinkled on the colourful ensemble, after which a tangy sweet plum sauce is drizzled over it. You can buy ready-packed yu sheng from supermarkets. To give it a creative twist, you can add in some fresh fruits. Finally, deck the salad with your choice of raw seafood - salmon, tuna, abalone or even lobster.
Ingredients (serves 4):
1 ready-packed yu sheng ingredients
88g Salmon yu sheng
1 cup pomelo pulp
1/2 green apple, thinly sliced
1/2 mango, peeled and thinly sliced
1 carrot, peeled and shredded
Method:
1. Arrange all the ingredients on a large platter.
2. Serve together with the packet yu sheng ingredients, condiments and plum sauce.
Recipe source: Today newspaper
Traditionally, this dish is served on the 7th day of the Chinese New Year, known as ren ri, which is celebrated as "everyone's birthday". Today, yu sheng is generally eaten on the eve, the first and last day of the Chinese New Year.
The salad usually comprises sliced raw fish, shredded daikon, carrots, crispy crackers, and a variety of ingredients abd condiments. Before serving, ground peanuts and sesame seeds are sprinkled on the colourful ensemble, after which a tangy sweet plum sauce is drizzled over it. You can buy ready-packed yu sheng from supermarkets. To give it a creative twist, you can add in some fresh fruits. Finally, deck the salad with your choice of raw seafood - salmon, tuna, abalone or even lobster.
Ingredients (serves 4):
1 ready-packed yu sheng ingredients
88g Salmon yu sheng
1 cup pomelo pulp
1/2 green apple, thinly sliced
1/2 mango, peeled and thinly sliced
1 carrot, peeled and shredded
Method:
1. Arrange all the ingredients on a large platter.
2. Serve together with the packet yu sheng ingredients, condiments and plum sauce.
Recipe source: Today newspaper
Longan tea
Ingredients (serves 10):
1 litre water
200g sugar
3 stalks pandan leaves
200g dried longan
100g barley
8 red dates
Rock sugar, to taste
Method:
1. To make the tea, boil all the ingredients together for 10 minutes. Strain.
Recipe source: Today newspaper
1 litre water
200g sugar
3 stalks pandan leaves
200g dried longan
100g barley
8 red dates
Rock sugar, to taste
Method:
1. To make the tea, boil all the ingredients together for 10 minutes. Strain.
Recipe source: Today newspaper
Nian gao (年糕)
Ingredients (serves 10):
Nian gao:
350g Hong Kong flour
1 tsp baking powder
3 eggs
185g sugar
2 tsp SP or ovalette
2 oranges, juice extracted
170ml water
5 tsp ready-made kaya
Egg mixture:
4 eggs
100ml milk
50g sugar
Method:
1. To make the nian gao, mix all the ingredients together and whip with a balloon whisk until fluffy. Pour into a rectangular tin mould lined with silicon paper. Steam for 25 minutes over high heat.
2. When ready, slice the nian gao thinly. Mix the eggs, milk and sugar in a bowl. Heat 2 tbsp oil in a pan, then dip the nian gao into the egg mixture and pan fry all the slices.
3. Serve fried nian gao with kaya.
Recipe source: Today newspaper
Nian gao:
350g Hong Kong flour
1 tsp baking powder
3 eggs
185g sugar
2 tsp SP or ovalette
2 oranges, juice extracted
170ml water
5 tsp ready-made kaya
Egg mixture:
4 eggs
100ml milk
50g sugar
Method:
1. To make the nian gao, mix all the ingredients together and whip with a balloon whisk until fluffy. Pour into a rectangular tin mould lined with silicon paper. Steam for 25 minutes over high heat.
2. When ready, slice the nian gao thinly. Mix the eggs, milk and sugar in a bowl. Heat 2 tbsp oil in a pan, then dip the nian gao into the egg mixture and pan fry all the slices.
3. Serve fried nian gao with kaya.
Recipe source: Today newspaper
Barbecued pork fried rice
Ingredients (serves 10):
10 pcs Sarawak pineapple
50g butter, cut into cubes
50g coriander leaves, chopped
10 pcs river scampi, deveined
1 tsp paprika powder
1/2 tsp salt
50ml olive oil
50g onions, diced
3 cloves garlic, sliced
3 pcs shallots, chopped
300g steamed white rice
200g barbequed pork (bak kwa)
200g green peas
200g long beans, diced
200g carrots, diced
4 eggs, beaten
100g Chinese celery, chopped
2 tsp Thai fish sauce
1 pinch ground white pepper
10 leaves butterhead lettuce
Method:
1. Brush pineapple with butter and place on a baking tray. Sprinkle with chopped coriander leaves and place on the grill (medium heat) until the pineapple slices are grilled on all sides.
2. Season river scampi with paprika and salt, and grill over medium heat until cooked.
3. In a pan, heat olive oil and saute onions, garlic and shallots for 2 minutes.
4. Add cooked rice, barbequed pork, peas, long beans and carrots and continue to fry for 3 minutes over medium heat.
5. Add beaten egg over the rice and keep stirring until it becomes loose.
6. Add Chinese celery and season with Thai fish sauce and pepper.
7. To assemble, place the prawns and pineapple on the plate. Serve fried rice and lettuce separately.
Recipe source: Today newspaper
10 pcs Sarawak pineapple
50g butter, cut into cubes
50g coriander leaves, chopped
10 pcs river scampi, deveined
1 tsp paprika powder
1/2 tsp salt
50ml olive oil
50g onions, diced
3 cloves garlic, sliced
3 pcs shallots, chopped
300g steamed white rice
200g barbequed pork (bak kwa)
200g green peas
200g long beans, diced
200g carrots, diced
4 eggs, beaten
100g Chinese celery, chopped
2 tsp Thai fish sauce
1 pinch ground white pepper
10 leaves butterhead lettuce
Method:
1. Brush pineapple with butter and place on a baking tray. Sprinkle with chopped coriander leaves and place on the grill (medium heat) until the pineapple slices are grilled on all sides.
2. Season river scampi with paprika and salt, and grill over medium heat until cooked.
3. In a pan, heat olive oil and saute onions, garlic and shallots for 2 minutes.
4. Add cooked rice, barbequed pork, peas, long beans and carrots and continue to fry for 3 minutes over medium heat.
5. Add beaten egg over the rice and keep stirring until it becomes loose.
6. Add Chinese celery and season with Thai fish sauce and pepper.
7. To assemble, place the prawns and pineapple on the plate. Serve fried rice and lettuce separately.
Recipe source: Today newspaper
Double consomme with stuffed fish maw
Ingredients (serves 10):
Consomme:
225g onions, minced
115g carrots, minced
115g celery, minced
1.3kg ground fish (red snapper)
10 egg whites, beaten
340g tomatoes, chopped
4.5 litre fish consomme
4 pcs burnt onions (Half the onions with the skin on. Fry in a pan without oil until they turn black.)
Chef's note:
Place these onions on top of the fish mixture while simmering. The purpose is to obtain a light tea colour consomme and at the same time extract flavour from the onion. When the soup is ready, discard the onions.
Stuffed fish maw:
150g chicken, minced
100g prawns, peeled, deveined and minced
1 egg white
10 fish maw, soaked
200g red leaf spinach, blanched
Salt and pepper to taste
Method:
1. Blend onions, carrots, celery, fish, egg whites and tomatoes together. Place mixture in a pot. Add fish consomme and bring the mixture to a boil, stirring frequently, until the ingredients float to the surface. Immediately lower heat and simmer for 1 1/2 hours. Place the burnt onions in the mixture. When the mixture begins to sink, strain the consomme through a fine cheese-cloth (or muslin cloth). Discard all the mixture from the consomme.
2. Meanwhile, to stuff the fish maw, combine chicken and prawn mixture with egg white to form a paste. Fill piping bag with mixture and pipe into the hollow of the fish maw.
3. Cook fish maw in consomme and adjust seasoning to taste. Serve immediately with blanched spinach.
Recipe source: Today newspaper
Consomme:
225g onions, minced
115g carrots, minced
115g celery, minced
1.3kg ground fish (red snapper)
10 egg whites, beaten
340g tomatoes, chopped
4.5 litre fish consomme
4 pcs burnt onions (Half the onions with the skin on. Fry in a pan without oil until they turn black.)
Chef's note:
Place these onions on top of the fish mixture while simmering. The purpose is to obtain a light tea colour consomme and at the same time extract flavour from the onion. When the soup is ready, discard the onions.
Stuffed fish maw:
150g chicken, minced
100g prawns, peeled, deveined and minced
1 egg white
10 fish maw, soaked
200g red leaf spinach, blanched
Salt and pepper to taste
Method:
1. Blend onions, carrots, celery, fish, egg whites and tomatoes together. Place mixture in a pot. Add fish consomme and bring the mixture to a boil, stirring frequently, until the ingredients float to the surface. Immediately lower heat and simmer for 1 1/2 hours. Place the burnt onions in the mixture. When the mixture begins to sink, strain the consomme through a fine cheese-cloth (or muslin cloth). Discard all the mixture from the consomme.
2. Meanwhile, to stuff the fish maw, combine chicken and prawn mixture with egg white to form a paste. Fill piping bag with mixture and pipe into the hollow of the fish maw.
3. Cook fish maw in consomme and adjust seasoning to taste. Serve immediately with blanched spinach.
Recipe source: Today newspaper
Mandarin orange with crabmeat salad
Ingredients (serves 10):
Crabmeat salad:
400g king crab meat
50g red apple, diced
40g celery, diced
20 pcs roasted hazelnuts
2 tbsp mayonnaise
1 tsp grated lime skin
Salt and pepper to taste
Mandarin orange:
100g Mandarin orange, segmented
1 tsp diced red chilli
1 tsp chopped coriander leaves
2 tsp champagne vinegar
Salt and pepper to taste
Apple emulsion:
200ml green apple juice
1/2 tsp turmeric powder
100ml cream
90g butter
1 tbsp lemon juice
Salt and pepper to taste
Method:
Crabmeat salad:
1. Toss all the ingredients well and season with salt and pepper.
2. Keep chilled.
Mandarin orange segment:
1. Mix all the ingredients well and season with salt and pepper.
2. Keep chilled in refrigerator until ready to serve.
Apple emulsion:
1. Reduce the apple juice together with turmeric powder over low heat for 3 minutes.
2. Add in cream and further reduce by half.
3. Whisk in cold butter and lemon juice until well mixed.
4. Season with salt and pepper.
To assemble:
Place a medium-sized round mould in the centre of the plate and fill it up with crabmeat salad. Remove the mould and garnish salad with one piece of mandarin orange segment. Drizzle the apple emulsion around the plate.
Recipe source: Today newspaper
Crabmeat salad:
400g king crab meat
50g red apple, diced
40g celery, diced
20 pcs roasted hazelnuts
2 tbsp mayonnaise
1 tsp grated lime skin
Salt and pepper to taste
Mandarin orange:
100g Mandarin orange, segmented
1 tsp diced red chilli
1 tsp chopped coriander leaves
2 tsp champagne vinegar
Salt and pepper to taste
Apple emulsion:
200ml green apple juice
1/2 tsp turmeric powder
100ml cream
90g butter
1 tbsp lemon juice
Salt and pepper to taste
Method:
Crabmeat salad:
1. Toss all the ingredients well and season with salt and pepper.
2. Keep chilled.
Mandarin orange segment:
1. Mix all the ingredients well and season with salt and pepper.
2. Keep chilled in refrigerator until ready to serve.
Apple emulsion:
1. Reduce the apple juice together with turmeric powder over low heat for 3 minutes.
2. Add in cream and further reduce by half.
3. Whisk in cold butter and lemon juice until well mixed.
4. Season with salt and pepper.
To assemble:
Place a medium-sized round mould in the centre of the plate and fill it up with crabmeat salad. Remove the mould and garnish salad with one piece of mandarin orange segment. Drizzle the apple emulsion around the plate.
Recipe source: Today newspaper
Mandarin orange and lotus root salad
Ingredients (serves 2 to 3):
2 mandarin oranges, peeled and segmented
1/2 cup thinly-sliced lotus root, blanched for 30 seconds in boiling water
1/2 cup shredded carrot, soaked in iced water
1 tbsp chopped candied orange peel
1 tbsp roasted cashew nuts
2 tbsp plum sauce
1 tbsp lime juice
Spring onions, for garnishing
Optional garnishing:
Oil for frying
8 pieces wonton skin, cut into strips
Method:
1. Mix plum sauce with lime juice and set aside. Place mandarin oranges, lotus root, carrot and orange peel in a mixing bowl and toss them together with plum sauce. Chill in the refrigerator.
2. To prepare the deep-fried wonton skin (optional), heat oil for frying in a deep pan. When hot, fry wonton skin strips for a few seconds or until they turn golden brown. Drain on paper towels.
3. Before serving, garnish chilled salad with nuts, spring onions and deep-fried wonton strips.
Recipe source: Today newspaper
2 mandarin oranges, peeled and segmented
1/2 cup thinly-sliced lotus root, blanched for 30 seconds in boiling water
1/2 cup shredded carrot, soaked in iced water
1 tbsp chopped candied orange peel
1 tbsp roasted cashew nuts
2 tbsp plum sauce
1 tbsp lime juice
Spring onions, for garnishing
Optional garnishing:
Oil for frying
8 pieces wonton skin, cut into strips
Method:
1. Mix plum sauce with lime juice and set aside. Place mandarin oranges, lotus root, carrot and orange peel in a mixing bowl and toss them together with plum sauce. Chill in the refrigerator.
2. To prepare the deep-fried wonton skin (optional), heat oil for frying in a deep pan. When hot, fry wonton skin strips for a few seconds or until they turn golden brown. Drain on paper towels.
3. Before serving, garnish chilled salad with nuts, spring onions and deep-fried wonton strips.
Recipe source: Today newspaper
Abalone with lemongrass and ginger sauce
To the Chinese, abalone is a symbol of wealth and good fortune. It is usually eaten at banquets or during festive occasions such as the Lunar New Year.
Ingredients (serves 3 to 4):
2 tbsp oil
1 stalk lemongrass, thinly sliced (use bottom 5cm of stalk)
2.5cm ginger, shredded
1 chilli, shredded
3 tbsp mirin (Japanese rice wine)
125ml chicken stock
1 1/2 tbsp abalone sauce
200g (1 can or 12 pieces) Golden Chef Australian Baby Abalone
1 tbsp chopped spring onion for garnishing
Method:
1. Heat oil in pan and fry lemongrass, ginger and chilli until aromatic.
2. Add mirin and chicken stock. Bring to a boil and stir in abalone sauce.
3. Add abalone and coat well with sauce. Remove from heat after 30 seconds.
4. Garnish with spring onions and serve.
Tips:
1. Abalone should not be cooked for too long, otherwise the texture will become unpleasantly tough and chewy (it should be cooked for not more than 30 seconds per side).
2. If the abalone you use is rather large, you may slice them thinly before cooking.
Recipe source: Today newspaper
Ingredients (serves 3 to 4):
2 tbsp oil
1 stalk lemongrass, thinly sliced (use bottom 5cm of stalk)
2.5cm ginger, shredded
1 chilli, shredded
3 tbsp mirin (Japanese rice wine)
125ml chicken stock
1 1/2 tbsp abalone sauce
200g (1 can or 12 pieces) Golden Chef Australian Baby Abalone
1 tbsp chopped spring onion for garnishing
Method:
1. Heat oil in pan and fry lemongrass, ginger and chilli until aromatic.
2. Add mirin and chicken stock. Bring to a boil and stir in abalone sauce.
3. Add abalone and coat well with sauce. Remove from heat after 30 seconds.
4. Garnish with spring onions and serve.
Tips:
1. Abalone should not be cooked for too long, otherwise the texture will become unpleasantly tough and chewy (it should be cooked for not more than 30 seconds per side).
2. If the abalone you use is rather large, you may slice them thinly before cooking.
Recipe source: Today newspaper
Olive oil and paprika roast chicken
Ingredients (serves 3 to 4):
4 tbsp olive oil
1 tbsp paprika
1/4 tsp salt
1/4 tsp black pepper
3 sprigs rosemary
1 Sakura chicken
4 potatoes, peeled and quartered
3 medium onions, peeled and quartered
8 cloves garlic
Method:
1. In a small bowl, mix 1 tbsp of olive oil with the paprika, salt and black pepper. Rub the mixture all over the chicken and under its skin. Stuff the rosemary sprigs into the bird's cavity. Then place the chicken on a plate, cover it with cling film and leave it in the refrigerator for at least 2 hours.
2. Remove the chicken from the fridge half an hour before roasting. Preheat oven to 180 deg C.
3. In a large bowl, toss the potatoes, onions and garlic with 3 tbsp of olive oil. You can throw in the garlic whole - when it's roasted, it can be easily squeezed out of its skin. Then, transfer the mixture to a roasting tin.
4. Place the chicken on top of the vegetables, breast-side down, and roast for 1 hour.
5. Then, turn it breast-side up and roast for another 15 minutes, or until the skin turns crisp and golden.
6. Remove the chicken from the oven and let it rest for 10 minutes before carving.
Tips:
1. To get the best flavours, marinate the chicken a day ahead and leave it covered in the refrigerator.
2. It is always best to roast chicken breast-side down, so the juices can make their way down the drier breast meat and moisten it in the cooking process.
Recipe source: Today newspaper
4 tbsp olive oil
1 tbsp paprika
1/4 tsp salt
1/4 tsp black pepper
3 sprigs rosemary
1 Sakura chicken
4 potatoes, peeled and quartered
3 medium onions, peeled and quartered
8 cloves garlic
Method:
1. In a small bowl, mix 1 tbsp of olive oil with the paprika, salt and black pepper. Rub the mixture all over the chicken and under its skin. Stuff the rosemary sprigs into the bird's cavity. Then place the chicken on a plate, cover it with cling film and leave it in the refrigerator for at least 2 hours.
2. Remove the chicken from the fridge half an hour before roasting. Preheat oven to 180 deg C.
3. In a large bowl, toss the potatoes, onions and garlic with 3 tbsp of olive oil. You can throw in the garlic whole - when it's roasted, it can be easily squeezed out of its skin. Then, transfer the mixture to a roasting tin.
4. Place the chicken on top of the vegetables, breast-side down, and roast for 1 hour.
5. Then, turn it breast-side up and roast for another 15 minutes, or until the skin turns crisp and golden.
6. Remove the chicken from the oven and let it rest for 10 minutes before carving.
Tips:
1. To get the best flavours, marinate the chicken a day ahead and leave it covered in the refrigerator.
2. It is always best to roast chicken breast-side down, so the juices can make their way down the drier breast meat and moisten it in the cooking process.
Recipe source: Today newspaper
Mexican flan
Ingredients:
1 can low fat evaporated milk
1 can condensed milk
1 tbsp vanilla essence
4 eggs, at room temperature
1/4 cup sugar
Method:
1. Preheat oven to 150 deg C.
2. Place a glass pie dish into a large baking pan and fill the baking pan with warm water so it comes 3/4 up the side of the pie dish.
3. In a small non-stick pan, melt the sugar until it caramelises and turns a light brown, then pour it into the pie dish.
4. Blend the eggs, milk and vanilla and pour into the dish.
5. Bake for 1 hour. Remove from the oven and let cool, then refrigerate.
6. To serve, invert the pie dish onto a serving platter. The runny caramel will serve as a sauce for the pudding.
Recipe source: Today newspaper
1 can low fat evaporated milk
1 can condensed milk
1 tbsp vanilla essence
4 eggs, at room temperature
1/4 cup sugar
Method:
1. Preheat oven to 150 deg C.
2. Place a glass pie dish into a large baking pan and fill the baking pan with warm water so it comes 3/4 up the side of the pie dish.
3. In a small non-stick pan, melt the sugar until it caramelises and turns a light brown, then pour it into the pie dish.
4. Blend the eggs, milk and vanilla and pour into the dish.
5. Bake for 1 hour. Remove from the oven and let cool, then refrigerate.
6. To serve, invert the pie dish onto a serving platter. The runny caramel will serve as a sauce for the pudding.
Recipe source: Today newspaper
Double cheese twists
Ingredients (makes 50):
1 1/4 cups plain flour
1/4 cup self-raising flour
1/2 tsp salt
75g butter, chopped
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 egg yolk
1-2 tbsp water
2 tsp paprika seasoning (optional)
Method:
1. Sift combined flours and salt into a large bowl. Rub in butter. Stir in cheeses. Make a well in the centre, add egg yolk and enough water to make the ingredients cling together.
2. Knead gently on a floured surface until smooth. Cover, refrigerate for 30 minutes.
3. Roll dough between 2 sheets of baking paper into a rectangle measuring 25 x 40cm, 3mm thick. Cut into 1 x 15cm strips. Twist each strip. Place 2cm apart onto greased trays. Sprinkle evenly with paprika seasoning.
4. Bake in a moderate oven at 180 deg C for about 10 minutes or until twists are lightly browned. After 5 minutes, transfer twists onto a wire rack to cool.
Tips:
Add water to flour and cheese mixture by the teaspoonful. The exact amount of water you need depends on the quality of flour you use.
Recipe source: Women's Weekly magazine
1 1/4 cups plain flour
1/4 cup self-raising flour
1/2 tsp salt
75g butter, chopped
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 egg yolk
1-2 tbsp water
2 tsp paprika seasoning (optional)
Method:
1. Sift combined flours and salt into a large bowl. Rub in butter. Stir in cheeses. Make a well in the centre, add egg yolk and enough water to make the ingredients cling together.
2. Knead gently on a floured surface until smooth. Cover, refrigerate for 30 minutes.
3. Roll dough between 2 sheets of baking paper into a rectangle measuring 25 x 40cm, 3mm thick. Cut into 1 x 15cm strips. Twist each strip. Place 2cm apart onto greased trays. Sprinkle evenly with paprika seasoning.
4. Bake in a moderate oven at 180 deg C for about 10 minutes or until twists are lightly browned. After 5 minutes, transfer twists onto a wire rack to cool.
Tips:
Add water to flour and cheese mixture by the teaspoonful. The exact amount of water you need depends on the quality of flour you use.
Recipe source: Women's Weekly magazine
Barbecue biscuits
Ingredients (makes 20):
1 cup plain flour
1 tsp chicken stock powder
75g butter, chopped
2 x 50g packets barbecue-flavoured potato chips, crushed
1 egg yolk
2-3 tbsp milk
Extra 1 tbsp milk
2 tsp sweet paprika (optional)
Method:
1. Sift flour and stock powder into a bowl. Rub in butter. Stir in the chips, egg yolk and enough milk to make the ingredients cling together.
2. Knead dough lightly on a floured surface until smooth. Cover, refrigerate for 30 minutes.
3. Roll dough between sheets of baking paper until 2.5mm thick. Cut into rounds using a 5cm fluted cutter. Place about 2cm apart onto greased oven trays. Brush with extra milk. Sprinkle with a little paprika, if using.
4. Bake in a moderately hot oven at 190 deg C for about 10 minutes or until lightly browned. Cool biscuits on trays.
Recipe source: Women's Weekly magazine
1 cup plain flour
1 tsp chicken stock powder
75g butter, chopped
2 x 50g packets barbecue-flavoured potato chips, crushed
1 egg yolk
2-3 tbsp milk
Extra 1 tbsp milk
2 tsp sweet paprika (optional)
Method:
1. Sift flour and stock powder into a bowl. Rub in butter. Stir in the chips, egg yolk and enough milk to make the ingredients cling together.
2. Knead dough lightly on a floured surface until smooth. Cover, refrigerate for 30 minutes.
3. Roll dough between sheets of baking paper until 2.5mm thick. Cut into rounds using a 5cm fluted cutter. Place about 2cm apart onto greased oven trays. Brush with extra milk. Sprinkle with a little paprika, if using.
4. Bake in a moderately hot oven at 190 deg C for about 10 minutes or until lightly browned. Cool biscuits on trays.
Recipe source: Women's Weekly magazine
Chocolate nut biscuits
Ingredients (makes 45):
1 cup Milo
1/4 cup hot milk
250g butter
1/2 cup caster sugar
1 egg
2 1/2 cups plain flour
2/3 cup self-raising flour
1 cup melted dark chocolate
1 cup melted white chocolate
1/2 cup macadamia nuts, unsalted, toasted and chopped finely
Method:
1. Stir Milo into hot milk in a bowl until dissolved. Cool.
2. Beat butter, sugar and egg with an electric mixer until light and fluffy. Transfer to a large bowl. Stir in Milo mixture and the combined sifted flours in 2 batches.
3. Knead mixture on a floured surface. Roll dough between 2 sheets of baking paper until 5mm thick. Cut out rounds from dough, using a 6cm round cutter. Place rounds, about 4cm apart, onto greased trays.
4. Bake at 180 deg C for about 10 minutes or until browned. After 5 minutes, transfer biscuits to a wire rack to cool.
5. Spread half of each biscuit with melted dark chocolate. Place on baking paper to set. Spread other half with white chocolate. Return to baking paper. Sprinkle with nuts. Allow to set.
Recipe source: Women's Weekly magazine
1 cup Milo
1/4 cup hot milk
250g butter
1/2 cup caster sugar
1 egg
2 1/2 cups plain flour
2/3 cup self-raising flour
1 cup melted dark chocolate
1 cup melted white chocolate
1/2 cup macadamia nuts, unsalted, toasted and chopped finely
Method:
1. Stir Milo into hot milk in a bowl until dissolved. Cool.
2. Beat butter, sugar and egg with an electric mixer until light and fluffy. Transfer to a large bowl. Stir in Milo mixture and the combined sifted flours in 2 batches.
3. Knead mixture on a floured surface. Roll dough between 2 sheets of baking paper until 5mm thick. Cut out rounds from dough, using a 6cm round cutter. Place rounds, about 4cm apart, onto greased trays.
4. Bake at 180 deg C for about 10 minutes or until browned. After 5 minutes, transfer biscuits to a wire rack to cool.
5. Spread half of each biscuit with melted dark chocolate. Place on baking paper to set. Spread other half with white chocolate. Return to baking paper. Sprinkle with nuts. Allow to set.
Recipe source: Women's Weekly magazine
Almond crescents
Ingredients (makes 35):
250g unsalted butter
1/2 cup caster sugar
1 egg yolk
2 1/2 cups self-raising flour
1 tsp vanilla essence
1/4 cup vodka (optional)
1/2 cup slivered almonds, toasted
3 cups icing sugar mixture, for dusting
Method:
1. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add egg yolk, beat until combined. Transfer mixture to a large bowl.
2. Stir in sifted flour, essence, vodka if using, and almonds. Mix to a firm dough. Knead dough on a lightly floured surface until smooth.
3. Shape level tablespoons of mixture into crescents. Place about 3cm apart on greased oven trays.
4. Bake in moderate oven at 180 deg C for about 15 minutes or until lightly browned. gently lift crescents onto a wire rack over an oven tray. Dust heavily with icing sugar mix. Allow to cool.
Recipe source: Women's Weekly magazine
250g unsalted butter
1/2 cup caster sugar
1 egg yolk
2 1/2 cups self-raising flour
1 tsp vanilla essence
1/4 cup vodka (optional)
1/2 cup slivered almonds, toasted
3 cups icing sugar mixture, for dusting
Method:
1. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add egg yolk, beat until combined. Transfer mixture to a large bowl.
2. Stir in sifted flour, essence, vodka if using, and almonds. Mix to a firm dough. Knead dough on a lightly floured surface until smooth.
3. Shape level tablespoons of mixture into crescents. Place about 3cm apart on greased oven trays.
4. Bake in moderate oven at 180 deg C for about 15 minutes or until lightly browned. gently lift crescents onto a wire rack over an oven tray. Dust heavily with icing sugar mix. Allow to cool.
Recipe source: Women's Weekly magazine
Fried chicken coated in fermented tofu
Ingredients (serves 4):
1 bottle fermented tofu
1 tbsp sugar
1 tbsp Hua Tiao wine
1 tbsp pepper
1 kg chicken, chopped into bite-sized pieces
Soy sauce
Sesame oil
1 cup cornflour
Oil for deep-frying, about 2 cups
10 pieces lettuce
Method:
1. Pour hot water into a bowl and mix well with the tofu. Add sugar, wine and pepper.
2. Pour mixture into the chicken and sprinkle sesame oil over sparingly. Sprinkle more pepper and soy sauce while still mixing the seasoning into the chicken.
3. After mixing well for about 10 minutes, add enough cornflour to cover each piece evenly. Add more pepper, wine or sesame oil to taste. Leave chicken in the fridge - overnight for best result.
4. Heat oil in a wok over a high fire. When hot, deep-fry the chicken, about 3 to 5 minutes. Serve chicken over lettuce. Add sambal on the side.
Recipe source: Women's Weekly magazine
1 bottle fermented tofu
1 tbsp sugar
1 tbsp Hua Tiao wine
1 tbsp pepper
1 kg chicken, chopped into bite-sized pieces
Soy sauce
Sesame oil
1 cup cornflour
Oil for deep-frying, about 2 cups
10 pieces lettuce
Method:
1. Pour hot water into a bowl and mix well with the tofu. Add sugar, wine and pepper.
2. Pour mixture into the chicken and sprinkle sesame oil over sparingly. Sprinkle more pepper and soy sauce while still mixing the seasoning into the chicken.
3. After mixing well for about 10 minutes, add enough cornflour to cover each piece evenly. Add more pepper, wine or sesame oil to taste. Leave chicken in the fridge - overnight for best result.
4. Heat oil in a wok over a high fire. When hot, deep-fry the chicken, about 3 to 5 minutes. Serve chicken over lettuce. Add sambal on the side.
Recipe source: Women's Weekly magazine
Steamed shrimp and tofu
Ingredients (serves 4):
12-15 medium-sized prawns, shelled and deveined, keeping prawn shells
2 packs silken tofu, sliced into fours
2 stalks spring onion
Sauce:
4 tbsp light soy sauce
1/2 tbsp sesame oil
2 tbsp peanut oil
1 tbsp oyster sauce
Method:
1. Marinate prawns with a light sprinkling of sugar, a pinch of salt and cornflour for 10 minutes, then set aside.
2. Arrange tofu on a plate for steaming.
3. Cut the white base of the spring onion from the green part. The white portion is to be steamed together with the prawns for added flavour. Shred the green part for topping later.
4. Put prawn shells and prawns on a plate to be steamed together. Place tofu on a separate plate. Steam prawns and tofu - preferably on 2 levels of the steaming pot - for 5 minutes until tofu is heated through and the prawns and shells turn pink. Discard prawn shells.
5. To prepare sauce, drain gravy from plate of prawns into a pan. Heat until reduced to half. Add sauce ingredients and heat for 1 minute.
6. To serve, put prawns on top of tofu pieces. Pour sauce over and top with shredded spring onion.
Recipe source: Women's Weekly magazine
12-15 medium-sized prawns, shelled and deveined, keeping prawn shells
2 packs silken tofu, sliced into fours
2 stalks spring onion
Sauce:
4 tbsp light soy sauce
1/2 tbsp sesame oil
2 tbsp peanut oil
1 tbsp oyster sauce
Method:
1. Marinate prawns with a light sprinkling of sugar, a pinch of salt and cornflour for 10 minutes, then set aside.
2. Arrange tofu on a plate for steaming.
3. Cut the white base of the spring onion from the green part. The white portion is to be steamed together with the prawns for added flavour. Shred the green part for topping later.
4. Put prawn shells and prawns on a plate to be steamed together. Place tofu on a separate plate. Steam prawns and tofu - preferably on 2 levels of the steaming pot - for 5 minutes until tofu is heated through and the prawns and shells turn pink. Discard prawn shells.
5. To prepare sauce, drain gravy from plate of prawns into a pan. Heat until reduced to half. Add sauce ingredients and heat for 1 minute.
6. To serve, put prawns on top of tofu pieces. Pour sauce over and top with shredded spring onion.
Recipe source: Women's Weekly magazine
Warm artichoke and mixed green salad
Ingredients (serves 4):
4 cups water
3 tbsp fresh lemon juice
1 tsp salt
4 fresh artichoke hearts
8 cups mixed salad greens, thoroughly washed
Bread crumbs for garnishing
Vinaigrette dressing:
1 1/4 cup chicken stock
3 tbsp unsalted butter
4 tbsp olive oil
1 tbsp grated lemon zest
1/2 tbsp grated orange zest
1/2 tbsp minced garlic
Salt and pepper, to taste
Method:
1. In a saucepan, reduce chicken stock by half, then whisk in butter.
2. Combine remaining ingredients in a small bowl, then whisk the reduced chicken stock into the vinaigrette.
3. In a large saucepan, bring 4 cups water, lemon juice and salt to a boil. Add the artichoke hearts, cover, reduce heat, simmer 35 to 50 minutes. Drain and quarter.
4. Toss greens with vinaigrette and divide among 4 plates.
5. Arrange artichoke hearts on mixed greens and spoon on remaining dressing. Sprinkle with crumbs. Serve.
Recipe source: Women's Weekly magazine
4 cups water
3 tbsp fresh lemon juice
1 tsp salt
4 fresh artichoke hearts
8 cups mixed salad greens, thoroughly washed
Bread crumbs for garnishing
Vinaigrette dressing:
1 1/4 cup chicken stock
3 tbsp unsalted butter
4 tbsp olive oil
1 tbsp grated lemon zest
1/2 tbsp grated orange zest
1/2 tbsp minced garlic
Salt and pepper, to taste
Method:
1. In a saucepan, reduce chicken stock by half, then whisk in butter.
2. Combine remaining ingredients in a small bowl, then whisk the reduced chicken stock into the vinaigrette.
3. In a large saucepan, bring 4 cups water, lemon juice and salt to a boil. Add the artichoke hearts, cover, reduce heat, simmer 35 to 50 minutes. Drain and quarter.
4. Toss greens with vinaigrette and divide among 4 plates.
5. Arrange artichoke hearts on mixed greens and spoon on remaining dressing. Sprinkle with crumbs. Serve.
Recipe source: Women's Weekly magazine
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