Ingredients:
300g pasta
2 tbsp cooking oil
1 onion, chopped
1 tomato, chopped
1 green capsicum, sliced
1 red capsicum, sliced
1 tbsp chilli paste
1 tsp salt
200ml Kara coconut cream
Method:
1. Cook pasta in boiling water until tender, drain then toss in 1 tbsp cooking oil and put aside.
2. Heat remaining oil in separate saucepan, fry onions until golden and add all the capsicums. Stir well.
3. Add chilli paste, Kara coconut cream, tomato and salt to taste. Allow to boil.
4. Toss in pasta and serve immediately.
Recipe source: Lifestyle magazine
Spareribs curry
Ingredients:
500g AIRPORK spareribs, already chopped into bite sized chunks
40-50g curry powder for meat
15 shallots, sliced
3 onions, sliced thinly
6 cloves garlic, sliced thinly
2cm piece of ginger, cut into fine strips
5 medium sized potatoes, halved
1/2 tsp salt
1 cup coconut milk or evaporated milk
3 cups water
4 tbsp vegetable oil
Method:
1. Mix AIRPORK spareribs with 3 tablespoons of the curry powder and marinate for 1 hour.
2. Blend remaining curry powder with enough water to form a paste.
3. Heat a wok, add the oil and when it is hot, add the sliced shallots, onions, garlic and ginger. When it is fragrant, add the curry paste and stir fry till fragrant. Add the spareribs and stir fry for 2 to 3 minutes before adding the water.
4. Bring to a boil and simmer the spareribs gently for 30 minutes. Add the coconut milk and potatoes and simmer till the spareribs is tender and the gravy is thick. Add the salt, taste and serve.
Recipe source: Lifestyle magazine
500g AIRPORK spareribs, already chopped into bite sized chunks
40-50g curry powder for meat
15 shallots, sliced
3 onions, sliced thinly
6 cloves garlic, sliced thinly
2cm piece of ginger, cut into fine strips
5 medium sized potatoes, halved
1/2 tsp salt
1 cup coconut milk or evaporated milk
3 cups water
4 tbsp vegetable oil
Method:
1. Mix AIRPORK spareribs with 3 tablespoons of the curry powder and marinate for 1 hour.
2. Blend remaining curry powder with enough water to form a paste.
3. Heat a wok, add the oil and when it is hot, add the sliced shallots, onions, garlic and ginger. When it is fragrant, add the curry paste and stir fry till fragrant. Add the spareribs and stir fry for 2 to 3 minutes before adding the water.
4. Bring to a boil and simmer the spareribs gently for 30 minutes. Add the coconut milk and potatoes and simmer till the spareribs is tender and the gravy is thick. Add the salt, taste and serve.
Recipe source: Lifestyle magazine
Homemade Char Siew
Char Siew is barbecued pork, a popular pork dish in Cantonese cuisine. This is a simplified method, suitable for homecooking.
Ingredients (serves 4):
1 kg pork
200g sugar
2 tsp salt
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp golden brown colouring powder
Method:
1. Cut pork into thick 5cm strips.
2. Marinate pork with sugar, salt, and light and dark soy sauces. Add colouring powder and mix pork thoroughly in a bowl with all the other ingredients. Leave to marinate for 4 hours.
3. Heat wok or pan and add seasoned pork strips. Fry until slightly brown.
4. Add 1 cup of water and lower heat to simmer until the char siew is cooked.
5. Cook leftover char siew marinade over slow heat until it boils. Add a little water and thicken with cornflour for char siew sauce.
6. Cut the char siew diagonally into 1cm slices. Serve the slices with some plain rice and cucumber salad.
Tips:
For the health-conscious, keep marinade to a minimum.
Recipe source: Simply Her magazine (Aug 2006)
Oyako Donburi (chicken & egg over rice)
Ingredients (serves 4):
200g chicken meat, sliced into 1cm pieces
1 onion, cubed
4 fresh eggs
1 stalk spring onion, chopped
1 sheet sushi nori (seaweed), shredded
4 bowls hot cooked short-grain rice
corn oil
Sauce:
1 tsp stock granules (chicken or ikan bilis)
1 cup water
1 and 1/2 tbsp sugar
4 tbsp soya sauce
2 tbsp cooking sherry (mirin)
Method:
1. Bring sauce to a boil to dissolve sugar. Add onion and sliced chicken. Simmer until meat is done.
2. Lightly scramble the eggs in a little heated corn oil and pour over mixture in pan. Turn off heat as soon as eggs are about to set.
3. Cover rice with the chicken and egg mixture. Garnish with shredded spring onion and sushi nori.
4. Serve immediately, with pickles and a clear soup.
Recipe source: Lifestyle magazine
200g chicken meat, sliced into 1cm pieces
1 onion, cubed
4 fresh eggs
1 stalk spring onion, chopped
1 sheet sushi nori (seaweed), shredded
4 bowls hot cooked short-grain rice
corn oil
Sauce:
1 tsp stock granules (chicken or ikan bilis)
1 cup water
1 and 1/2 tbsp sugar
4 tbsp soya sauce
2 tbsp cooking sherry (mirin)
Method:
1. Bring sauce to a boil to dissolve sugar. Add onion and sliced chicken. Simmer until meat is done.
2. Lightly scramble the eggs in a little heated corn oil and pour over mixture in pan. Turn off heat as soon as eggs are about to set.
3. Cover rice with the chicken and egg mixture. Garnish with shredded spring onion and sushi nori.
4. Serve immediately, with pickles and a clear soup.
Recipe source: Lifestyle magazine
Teriyaki rice burger
Ingredients (makes 12):
1/3 cup teriyaki sauce
200g minced beef/pork or chicken
1 tsp sugar
1 tbsp sunflower oil
3 cups short grain rice
1/4 tsp salt
12 leaves butter lettuce
1 tbsp toasted sesame seeds
Method:
1. In a pan, combine minced meat with sugar, teriyaki sauce and sunflower oil. Stir and cook over moderate heat until almost dry.
2. Wash rice and cook in 3 and 3/4 cups of water with salt.
3. Use a triangular Japanese rice mould or 2 small cereal bowls to form rice "buns". Dampen a spoon and scoop about 2 tablespoons of hot rice into mould. Fill centre with the teriyaki minced meat and a pinch of toasted sesame seeds. Cover with another 2 tablespoons of rice. Press rice gently with back of spoon to level rice. Knock pressed rice out of mould. Coat each rice burger with a little teriyaki sauce and garnish with more toasted sesame seeds.
4. Place a leaf of butter lettuce. Put a teriyaki rice burger on butter lettuce and wrap lightly.
Recipe source: Lifestyle magazine
1/3 cup teriyaki sauce
200g minced beef/pork or chicken
1 tsp sugar
1 tbsp sunflower oil
3 cups short grain rice
1/4 tsp salt
12 leaves butter lettuce
1 tbsp toasted sesame seeds
Method:
1. In a pan, combine minced meat with sugar, teriyaki sauce and sunflower oil. Stir and cook over moderate heat until almost dry.
2. Wash rice and cook in 3 and 3/4 cups of water with salt.
3. Use a triangular Japanese rice mould or 2 small cereal bowls to form rice "buns". Dampen a spoon and scoop about 2 tablespoons of hot rice into mould. Fill centre with the teriyaki minced meat and a pinch of toasted sesame seeds. Cover with another 2 tablespoons of rice. Press rice gently with back of spoon to level rice. Knock pressed rice out of mould. Coat each rice burger with a little teriyaki sauce and garnish with more toasted sesame seeds.
4. Place a leaf of butter lettuce. Put a teriyaki rice burger on butter lettuce and wrap lightly.
Recipe source: Lifestyle magazine
Cheese crusted spicy chicken wings
A hit with both young and old.
Ingredients (makes 12 chicken wings):
6 cloves garlic, finely minced
3 sprigs curry leaves, finely shredded
2 tbsp finely chopped spring onion
1 tbsp curry powder
1 tsp salt
150ml mayonnaise
125g Parmesan shredded cheese
12 chicken wings
200g crushed cornflakes
Method:
1. Preheat oven to 180 deg C.
2. Combine the first 8 ingredients in a large bowl.
3. Spread this mixture all over the chicken wings. Roll the chicken wings in the crushed cornflakes.
4. Arrange chicken on baking tray and bake for 25 minutes, or until cooked through and lightly golden and tender.
Recipe source: Lifestyle magazine
Ingredients (makes 12 chicken wings):
6 cloves garlic, finely minced
3 sprigs curry leaves, finely shredded
2 tbsp finely chopped spring onion
1 tbsp curry powder
1 tsp salt
150ml mayonnaise
125g Parmesan shredded cheese
12 chicken wings
200g crushed cornflakes
Method:
1. Preheat oven to 180 deg C.
2. Combine the first 8 ingredients in a large bowl.
3. Spread this mixture all over the chicken wings. Roll the chicken wings in the crushed cornflakes.
4. Arrange chicken on baking tray and bake for 25 minutes, or until cooked through and lightly golden and tender.
Recipe source: Lifestyle magazine
Orange chocolate cheesecake
For a little indulgence, try this orange chocolate cheesecake.
Ingredients (serves 8 to 10):
150g digestive biscuits
50g castor sugar
80g butter, melted
3 packets (226g each) cream cheese, softened
225g sugar
5 eggs
3 tbsp orange juice (extract juice from about half a Barnfield orange)
1 tsp orange zest
100g semi-sweet chocolate, chopped
Orange glaze:
2 tbsp orange juice
1 tsp orange zest
1 cup icing sugar, sifted
Method:
1. Place biscuits in a plastic bag and crush with a rolling pin until they become fine crumbs.
2. Combine biscuit crumbs, sugar and butter. Place mixture in a 22cm springform pan and press to form a biscuit base. Bake at 180 deg C for 10 minutes.
3. Place cream cheese and sugar in a mixing bowl. Beat with electric mixer on medium speed until well combined. Add eggs, one at a time, mixing on low speed after each addition, until blended. Blend in orange juice and zest.
4. Meanwhile, to melt the chocolate, put it in a heat-proof bowl, and place over a pot of boiling water (medium-low heat).
5. Place 375ml (1 and 1/2 cups) of cheese batter in a bowl and stir in melted chocolate. Pour the rest of the plain cheese batter over the biscuit base.
6. Drop a few tablespoonfuls of chocolate batter onto the plain cheese batter. Use a knife to carefully swirl the batter to create a marble effect.
7. Bake at 160 deg C for about 1 hour or until the top is slightly browned and centre is almost set.
8. When ready, use a butter knife to run around the rim of the cake. Allow to cool, and then chill in the refrigerator for at least 6 hours before serving.
9. Optional: To make the orange glaze, blend orange juice and zest with icing sugar in a food processor until well combined. The glaze should be quite runny. Add more orange juice if necessary. Brush the glaze on top of the cheese cake and garnish with thinly sliced oranges.
Tips:
1. To melt the chocolate, placed the chopped pieces in a bowl over a saucepan of boiling water and stir until melted - make sure the bottom of the bowl does not touch the boiling water, otherwise it will get too hot and ruin the texture of the chocolate.
2. After you take the cake out of the oven, run a butter knife around the cake tin to ensure that the centre does not crack. It is important to chill the cheese cake before serving, or it might become soft.
Recipe source: Today newspaper
Ingredients (serves 8 to 10):
150g digestive biscuits
50g castor sugar
80g butter, melted
3 packets (226g each) cream cheese, softened
225g sugar
5 eggs
3 tbsp orange juice (extract juice from about half a Barnfield orange)
1 tsp orange zest
100g semi-sweet chocolate, chopped
Orange glaze:
2 tbsp orange juice
1 tsp orange zest
1 cup icing sugar, sifted
Method:
1. Place biscuits in a plastic bag and crush with a rolling pin until they become fine crumbs.
2. Combine biscuit crumbs, sugar and butter. Place mixture in a 22cm springform pan and press to form a biscuit base. Bake at 180 deg C for 10 minutes.
3. Place cream cheese and sugar in a mixing bowl. Beat with electric mixer on medium speed until well combined. Add eggs, one at a time, mixing on low speed after each addition, until blended. Blend in orange juice and zest.
4. Meanwhile, to melt the chocolate, put it in a heat-proof bowl, and place over a pot of boiling water (medium-low heat).
5. Place 375ml (1 and 1/2 cups) of cheese batter in a bowl and stir in melted chocolate. Pour the rest of the plain cheese batter over the biscuit base.
6. Drop a few tablespoonfuls of chocolate batter onto the plain cheese batter. Use a knife to carefully swirl the batter to create a marble effect.
7. Bake at 160 deg C for about 1 hour or until the top is slightly browned and centre is almost set.
8. When ready, use a butter knife to run around the rim of the cake. Allow to cool, and then chill in the refrigerator for at least 6 hours before serving.
9. Optional: To make the orange glaze, blend orange juice and zest with icing sugar in a food processor until well combined. The glaze should be quite runny. Add more orange juice if necessary. Brush the glaze on top of the cheese cake and garnish with thinly sliced oranges.
Tips:
1. To melt the chocolate, placed the chopped pieces in a bowl over a saucepan of boiling water and stir until melted - make sure the bottom of the bowl does not touch the boiling water, otherwise it will get too hot and ruin the texture of the chocolate.
2. After you take the cake out of the oven, run a butter knife around the cake tin to ensure that the centre does not crack. It is important to chill the cheese cake before serving, or it might become soft.
Recipe source: Today newspaper
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