Korean beef BBQ

Using an electric Stylux 3-in-1 BBQ set.

Ingredients (serves 4):
750g sirloin steak, sliced thinly
250g shiitake mushrooms, stems discarded
1 red bell pepper, sliced
1 large white onion, thickly sliced
8 spring onions, white stems only
2 tbsp vegetable oil

Bulgogi marinade:
2 tbsp garlic, minced
4 tbsp light soya sauce
2 tbsp brown sugar
2 tbsp corn syrup
1/2 tsp black pepper, freshly ground
2 tbsp rice wine
1 tbsp sesame oil
1 Chinese pear, skinned

Method:
1. Mix all the marinade ingredients, except the pear.
2. Grate the pear into the bowl and mix well.
3. Keep about 3 tbsp of marinade for the vegetables. With the rest, marinate meat for 2 hours. Vegetables can be tossed with the marinate about 30 minutes before the meal.
4. Heat grill and hot stone. Brush both with vegetable oil.
5. Cook mushrooms and vegetables on the grill first. Then, keep them warm in warming pans below the grill.
6. Sear meat briefly on the grill; transfer to the hot stone and let it cook slowly. Serve everything directly from the grill.

Tips:
The hot stone is ideal for stir frying beansprouts or cooking burger patties as these are hard to scrape off a metal grill.

Recipe source: Simply Her magazine (May 2007)

Low-fat prawn paste chicken

Stash the deep fryer - this local favourite tastes just as good baked.

Serving size: 260g (regular 260g)
Calories per serving: 357kcal (regular 505kcal)
Protein: 44g (regular 44g)
Fat: 18g (regular 34g)
Carbohydrate: 1g (regular 7g)

Ingredients (serves 6):
1 tbsp bottled shrimp sauce
1 tbsp rice wine
1 tsp sugar
1 tsp sesame oil
1.5kg chicken parts, skin removed

Method:
1. Mix the shrimp sauce, rice wine, sugar and sesame oil. Blend well.
2. Marinate the chicken parts in the sauce and leave in the refrigerator for at least an hour.
3. Preheat oven to 200 deg C.
4. Bake chicken for 30 minutes until cooked.

Tips:
This dish also makes great picnic and potluck fare.

Recipe source: Simply Her magazine (May 2007)

Easy chocolate profiteroles

Ingredients (serves 6 to 8):
32 frozen vanilla cream puffs
250g Cadbury Old Gold chocolate bar
250ml double whipping cream

Method:
1. Thaw the cream puffs and stack them like a pyramid.
2. Break chocolate into small pieces and place in a saucepan with the cream.
3. Heat and stir gently until the chocolate melts completely.
4. Take the pan off the heat and whisk mixture until smooth.
5. Pour chocolate sauce over cream puff pyramid and serve immediately.

Tips:
Caramel sauce works just as well. To make it, melt 225g sugar with 175ml water over medium heat.

Recipe source: Simply Her magazine (May 2007)

Tangy grilled prawns

Ingredients (serves 5 to 6):
18 medium-sized prawns, deveined and butterflied
1/4 cup olive oil
1/2 cup orange juice
4 tbsp lemon juice
garlic, diced
salt and ground pepper

Method:
1. Marinate prawns with oil, juices, garlic, salt and pepper for at least 4 hours.
2. Pre-heat toaster oven, setting temperature on medium high.
3. Line the tray with foil and put the prawns, along with the juice, on it.
4. Grill the prawns for 8 to 10 minutes. Take them out and serve hot.

Tips:
Sprinkle diced chilli padi on top for a spicier twist.

Recipe source: Simply Her magazine (May 2007)

Banana upside-down tart

A twist on the usual pineapple upside-down cake.

Ingredients (serves 8):
6 pisang raja
50g butter
100g golden caster sugar
1 sheet puff pastry, thawed

Method:
1. Cut bananas into 2cm-thick sections.
2. Melt butter and sugar in a pan until it turns into caramel.
3. Pour caramel into a 22cm flan dish.
4. Distribute banana slices evenly on the caramel base.
5. Stretch puff pastry over the bananas and cut off the excess, leaving a generous margin all around. Press the extra pastry along the side of the dish - it will shrink during baking to fit the dish. Bake for 20 to 25 minutes in a 200 deg C preheated oven.
6. Remove from oven; place a serving plate over the flan dish and flip over to turn the tart out, with the bananas facing up. Serve immediately.

Tips:
Making caramel can get tricky - you may want to use half a cup of maple syrup instead of butter and sugar.

Recipe source: Simply Her magazine (Sep 2007)

Nutella coffee brownies

Coffee - Part 3.

This yummy mix will have your family asking for seconds.

Ingredients (makes 12):
175g unsalted butter, softened
1/2 cup unsweetened baking chocolate buttons
3 large eggs
3 tbsp brewed coffee
1 cup all-purpose flour
1/2 tsp baking powder
1/4 cup cocoa powder
1 1/4 cup castor sugar
1/2 cup Nutella hazelnut spread

Method:
1. Preheat the oven to 180 deg C, brush a 9-inch square baking pan with butter over parchment paper, with an extra 1cm on the sides.
2. In a heated bowl over simmering water, put the butter and chocolate to melt, and keep stirring until smooth. Add eggs and coffee, and mix well.
3. Combine the flour, baking powder, cocoa powder and caster sugar. Add this to the chocolate mixture.
4. Pour batter into pan, smooth the top and bake for 30 minutes. Stick a toothpick into the centre of the brownie to check that it's done.
5. Cut into 4x4cm squares and spread Nutella on each piece before serving.

Tips:
Don't fancy Nutella? Use peanut butter instead.

Recipe source: Simply Her magazine (Sep 2007)

Baked espresso teriyaki fish

Coffee - Part 2.

A flavourful yet light dish for picky eaters.

Ingredients (serves 4):
2 tbsp grapeseed oil
500g fish fillet, cut into 4
3 cloves garlic, crushed
3 tbsp teriyaki sauce
2 tbsp brewed espresso
1/4 tsp mustard powder
1 tsp dried coriander
1 onion, sliced
1 tsp raw cane sugar
3 tbsp orange juice

Method:
1. Heat oil in a non-stick pan, put the fish in and sear for 3 minutes on each side. Transfer to a baking dish.
2. In the same pan, saute the garlic, teriyaki sauce, espresso, mustard powder, coriander, onion and sugar. Let it boil for 2 minutes, then pour the sauce over the fish in the baking dish.
3. Bake the fish in the oven at 175 deg C for 10 minutes, using the top and bottom heat.
4. Check that the fish is cooked, then pour orange juice over it and serve immediately.

Tips:
Leave the fish semi-cooked from the pan - it will cook fully in the oven.

Recipe source: Simply Her magazine (Sep 2007)