Bonsay Food Stop

Vegetable Lasagna ala Bonsay

2012-10-12T18:08:00.001+08:00

Serves: 6

Ingredients:
4 lasagna sheets
400gr pumpkin, slice to 5mm thick
1tbs olive oil
1 red capsicum, chopped
3cups diced eggplants
3cups diced zucchini
100gr baby spinach
1cup Parmesan cheese
1cup mozzarella cheese
1small brown onion
1tsp dry thyme
Salt and pepper to taste
1can of 500ml tomato sauce
3cups ragout

Method:

Preheat oven to 200C. On a tray, grease with oil and line pumpkin slices. Drizzle with some oil and salt, and bake for 20minutes or until tender
Meanwhile, heat a pan and put oil. Stir fry onion and thyme until fragrant. Put in eggplant and cook until tender. Add in capsicum and zucchini, and stir until cook
Add in the tomato sauce to the vegetable, close the pan and let the vegetable cook until tender. Add a little hot water if needed, and season with salt and pepper
Once the vegetable in the pan cooked, set aside from fire and add in spinach. Mix until spinach wilted. Set aside
Preheat the oven to 180C
Assemble the lasagna in a 25cm x 25cm x 7cm thick oven proof container
Drizzle tomato sauce for the base and line the lasagna sheet over. Line some pumpkin slices, and spoon vegetable in tomato sauce over. Top up with 1 cup ragout, sprinkle with 1/4 cup of parmesan and 1/4 of mozzarella, then cover with lasagna sheet
Repeat the above steps until the vegetable was used up, cover with the last lasagna sheet. Sprinkle the rest of the cheese over, and bake for 40minutes or until lasagna is cooked and cheese are melted

Chicken and Apple Salad ala Bonsay

2012-10-08T22:55:00.000+08:00

Serves: 4

Ingredients:

500gr chicken breast, sliced/stripped
1clove garlic, crushed
2tsp thyme
200gr salad leaves
1cup zucchini, thin sliced
1 green apple, cored and sliced
1/2can champignon, whole
1tbs olive oil
4tbs lemon vinaigrette

Methods:

Wash salad leaves and dry well. Meanwhile, blanch the zucchini and champignon for 3minutes in boiling water. Dry and set aside
Heat pan, add in oil, garlic, thyme, and stir until fragrant. Add in chicken and season with salt and pepper. Cook until almost done. Rest aside. Do not cook the chicken to long, otherwise it will become dry. The heat in the chicken will cook the chicken further when you rest it
Soak the sliced apple in salty water to prevent it changes the colour of the flesh
In a big bowl, mix the leaves, zucchini, champignon, apple, and salad dressing. Arrange the chicken on top of the salad, and drizzle the oil from the pan on top of the chicken
Serve as side dish, or meal with toasted wholegrain bread

Pan-Fried Salmon over Salad with Lemon Vinaigrette ala Bonsay

2012-08-18T15:04:00.001+08:00

Finally, I bought these beautiful salmon fillets. The flesh was pink and fresh. And successfully, the craving is fulfilled.

Serve: two
Ingredients:
2 x 200gr salmon fillets
2cups fresh salad leaves
4buttons white mushrooms
1/2cup juliened carrots
20ml olive oil
3tsp sugar
1tsp mustard
1tsp chopped garlic
2 1/2tbs fresh lemon juice
2tsp apple cider vinegar
2tsp salt & some ground pepper

Method:

Mix oil, sugar, mustard, garlic, lemon juice, vinegar, salt and pepper, in a bowl. Set aside
Wash the vegetables, dry in a colander. Set aside
While pre-heating the pan, oil the salmon and sprinkle with some salt
Pan-fry the salmon, 4minutes on each side. Or until it is cooked as desired

Grilled Yellow Rock Cod served with Poached Egg, Warm Asparagus and Green Broccoli Salad, and Pan-Fried Potatos ala Bonsay

2012-08-18T00:46:00.002+08:00

This was made after I watched the Masterchef show on television that I decided to cook this dish on the next day. Another reason was it is long since we eat our last fish dish. Hopefully you enjoy this recipe as much as I did.

Serve: 2
Ingredients:
2 x 200gr fish fillets
1 bunch asparagus
2cups green broccoli florets
2 small potatoes, cubed
1/2 onion, sliced
2 eggs, poached
Olive oil, butter
Salt & pepper
Lemon

Method :

Pre-heat oven at 170C. Pre-heat pan grill
In a pan, put 1tbs olive oil to heat, and cook the potato. Stir a few times to avoid sticking on pan. After cooked, add 1tbs butter, then season it with salt and pepper
Poach the eggs in a boiled water for 5 minutes, then transfer into cold water to stop the cooking process
Oil the fillets, season with salt and pepper. Cook the fillets on a hot non-stick pan for 2 minutes on both sides. Transfer to a tray, throw the onions on top and around the fillets. Put in the oven for 10 minutes
Meanwhile, oil the asparagus and broccoli, add salt and pepper. Grill on a pan until cooked
Served on a plate, drizzle some lemon juice on top, and cracked pepper to garnish

Prawns Swim in Tomato Sauce ala Bonsay

2012-03-31T23:40:00.002+08:00

One evening, I was planning to cook ribs soup, when I heard my boyfriend saying he was defrosting some prawns. We had to cook it fast, because we suspected that the shop didn't sell fresh prawns, as it gone bad in a short period of time. So, before we wasted any food, I turned this prawns into Prawns Swim in Tomato Sauce. Happy cooking !! (Photos are coming)

Ingredients:

350gr prawn (shell in-tact or no shell)
2 red chillies/paprika (unseeded)
1/2 onion (chopped)
4 cloves garlic (finely chopped)
2 roma tomatoes (roughly sliced)
1tbs corn flour
2tbs water

Sauce:

125ml water
2tbs ketchup/tomato sauce
2tbs fish sauce
1tsp sugar
1/2tbs sweet soy sauce
1tbs shaoxing chinese cooking wine
salt to taste

Method:

Combine the sauce in a small bowl. Set aside
In a wok, stir fry the onion until fragrant, add in garlic and red chillies
Add in prawn, cook until the colour changed, then add in the tomatoes. Stir well
Pour the sauce in the wok, and let the prawns absorb the taste from the sauce. Adjust the taste
To thicken the sauce, combine the corn flour and water in a small container, and add in the wok bit by bit while you stir the prawns
Serve it hot

Tips:
Try having the sauce on top of your rice, it will send you to a different dimension on how to enjoy your rice to the max

Creamy Potato Salad ala Bonsay

2012-01-26T10:55:00.000+08:00

On this summer weather, I was requested to bring along my potato salad for Australia Day lunch at my mom's friend's house. The simpleness and creaminess in taste, is too good to let it pass by.

Ingredients:
1.5 kg potatoes
6 eggs, hard-boiled
3 bacon rasher
150gr mayonnaise
1tsp mustard paste
1/2 lemon
6 sprigs thyme, leaves only
1 small onion, chopped
2 spring onion, chopped
1tsp garlic
salt and pepper

Methods:

Par-boil potatoes until cooked through but not tender. Let it completely cooled. Cut them bite-size with skin on
Meanwhile, stir fry bacon until cooked through. Set aside and let it totally cooled
In a big bowl, mix mayonnaise, mustard, and juice of 1/2 lemon. Add in thyme, onion, spring onion, and garlic. Add the bacon in, and mix it well. Season it with salt and pepper
Peel the eggs, and cut in cubes.
Add the potatoes into the mayonnaise mix, and mix well. Lastly, add in the egg, and fold
Put it in fridge, and serve it cold

Tips:
This salad is best to be made the night before

Pork Sang Choi Bao ala Bonsay

2012-01-09T23:20:00.002+08:00

What's for the entree? This was the question popped-up in my head when I was designing the menu for a birthday dinner.

Normally, sang choi bao is found on the second course of your Peking Duck set menu. However, to create an entree to start a meal, there's no limitation of modifying it using pork instead. And it tasted exactly what it was supposed to be.

Ingredients:

1tbs oil

200gr pork meat, small diced

1tbs finely chopped garlic

1tbs finely chopped ginger

8 dried shitake mushroom, soaked in water, diced

10 water chestnuts, diced

2 carrots, diced

1tbs oyster sauce

2tbs soy sauce

1tbs Chinese cooking wine

1tsp sugar

1tbs chopped spring onion

salt and pepper to taste

Ice berg lettuce leaves to serve

Methods:

Heat the wok, add in oil
Stir in ginger until fragrant, add pork and garlic, and cook until the colour changed
Add in mushroom, mix well
Add in oyster sauce, soy sauce, cooking wine, and sugar, stir well
Add in water chestnuts and carrots
Season with salt and pepper to your liking
Sprinkle with spring onion
Serve with ice berg lettuce leaves

Neil Perry's Sang Choi Bao vs Bonsay's Pork Sang Choi Bao

P.S. I was hitting Neil Perry's sang choi bao using minced pork and minced duck with chinese sausage when I was thinking about this entree

Stir Fry Sweet Potato Leaves ala Bonsay

2012-01-02T12:43:00.002+08:00

I love vegetables, either eating them or cooking them. Sweet potato leaves in one of my favourites, as it is as crunchy as kangkung.

Cooking vegetables is best to keep it simple so not to loose its flavour and sweetness.

Cooking time: 5minutes
Ingredients:
1bunch sweet potato leaves, washed
1clove garlic, smashed
2 bird eye chillies, chopped
1tbs oil
1tsp salt

Methods:

Heat a wok, add in oil and garlic, stir until fragrant
Add in sweet potato leaves and chillies, stir until the vegetable changes its colour
Season with salt
Serve on the plate

Wonton Soup ala Bonsay

2012-01-02T12:29:00.002+08:00

Honestly, I didn't know what to have for lunch at that time. I didn't have much ingredients left in my fridge. So I transformed what I had in to this Wonton Soup. Hope you'll enjoy it as I did.

Cooking Time: 30minutes
Serve: one
Ingredients:
8sheets wonton skin
2cups water
1clove garlic, smashed
1/2tbs miso dashi paste
a few choysum leaves
3fish balls, halved
a dash of fish oil

Methods:

Boil the water, garlic, and dashi paste
Add in fish balls, choysum, fish oil
After re-boiled, add in wonton skin
Test the taste and adjust to your liking
Serve hot

Kaylan Oyster Sauce

2012-01-02T12:15:00.000+08:00

I love kaylan for its crunchiness. Therefore when I cook it, I never want it to loose the texture. Also, kaylan in oyster sauce is an easy side dish on you table when you are out of menu to feed your family.

Cooking time: 15minutes
Ingredients:
1bunch kaylan (Chinese broccoli)
1tbs oil
1tsp chopped garlic
1tbs oyster sauce
1dash fish oil
1tbs Chinese cooking wine
1tbs water

Methods:

Wash kaylan and boil in water until just cook, rinse under cold water straight away to stop further cooking
Heat up a wok and oil, put garlic in for 5seconds, then the rest of the ingredients
Add kaylan in, and stir until just heated
Serve

Chicken Wellington ala Bonsay

2012-01-01T18:53:00.002+08:00

This recipe is modified from Gordon Ramsay's Beef Wellington, and I found using chicken breast instead of beef fillet is lighter for your diet

Cooking time: 1 hour
Ingredients:
250gr chicken breast
2-3shaved ham
100gr spinach, chopped roughly
1tsp English mustard
Salt
1sheet pastry, thawed as directed
1 egg yolk, beaten
1 teaspoon poppy seed

Methods:

Preheat oven at 220C
Cut the chicken breast horizontally into two but not until through
Roll the chicken and shape it into sausage like, using cling wrap and freeze it for 10-15mins
Meanwhile, chop the spinach
Prepare the ham onto another cling wrap, top it up with chopped spinach
Heat a pan and drizzle with olive oil
Coat the chicken with salt and put in pan until the meat just change colour on all side of the chicken (at this stage, you don't have to cook the chicken well done)
Take out the chicken fro the pan, and cover with mustard, then put it on top of the spinach
Roll the arrangement, and freeze it for 20mins
After 20mins, unwrap the chicken, and put it on a pastry sheet, then roll up and make sure you close all edges
Wash with egg yolk, pattern the pastry skin with knife, spread the poppy seed and salt
Cook in the oven for 35mins

To serve:
Cut the wellington thick, it should not be thin. Serve it with green salad and mashed potato. Eat warm

Serve two

Gordon Ramsay's Beef Wellington vs Bonsay's Chicken Wellington

Roast Beef Canapes ala Bonsay

2012-01-01T16:07:00.000+08:00

Ingredients:
1sheet puff pastry, thawed as directed
1egg yolk, beaten
50gr sliced roasted beef
25gr cream cheese
1/2tsp salt
a crack of pepper
1sprig thyme
1tsp chopped spring onion
1tsp chopped garlic

Methods:

Preheat oven to 200C
Cut the pastry using 1 1/2 inch cookie cutter into 9 rounds. Wash with egg and put in the oven for 10mins or until golden brown
Meanwhile, beat the cream cheese, add in salt, pepper, thyme, spring onion, garlic. Mix well

To serve:
Put cream cheese mixture on top of the pastry and top it up with roast beef

Macaroni Salad with Potato, Tuna, and Prawns ala Bonsay

2011-12-30T19:18:00.001+08:00

As easy as it can be, macaroni salad is the best dish you can present on a hot summer day. And it is very easy to make too ( if you are a lazy cook like me ;) )

Cooking Time: 30minutes
Serves: one

Ingredients:
1 heap tbs canned tuna in springwater, drain
2 hand full of macaroni, cook as directed
1 medium potato, wash and boil until just cook
4 prawns, with no shell
2 tbs mayonnaise
2 tsp mustard
4 sprigs thyme
a crack of salt and pepper to taste
lettuce to serve

Methods:

In a bowl combine tuna, macaroni, potato, and prawns, mix together. Set aside
In another bowl, combine mayonnaise, mustard, thyme, and salt and pepper
Combine the mayonnaise mixture into macaroni bowl, and mix together. Set aside in the fridge for 30 minutes before serving

Tuna Sandwich with Fresh Vegetable and Egg ala Bonsay

2011-12-30T16:29:00.000+08:00

Finding a quick fix for a lunch is not a hard thing to do. A full sandwich will satisfy your tummy well. Tune-in on how to get this done in a few minutes

Ingredients:
2 slices of bread
2 eggs, slightly beaten
a few slices of cucumber
a few slices of carrots
2 tbs of canned tuna in a springwater, mashed
1 tbs whole egg mayonnaise

Methods:
Toast bread until golden
Fry egg until cook, set aside
Mix tuna and mayonnaise in a bowl, set aside

Assembly:
Put egg over bread
Arrange cucumber on top of egg, following by carrots on top of cucumber
Spoon tuna mix on top of carrot, then top it up with another slice of bread
Cut diagonally into two, or eat it whole

Serve one

Cantonese Fried Rice ala Bonsay

2011-12-30T14:24:00.004+08:00

An easy meal, as you chuck the rice to be cooked in the microwave, you chop the vegetables and chicken ... take the rice out from the microwave when it's done, and mix it all together with other ingredients ... 30 minutes from the prep till the first spoon landed into your little tummy ;)

Ingredients:
1 cup rice
1 1/2 cups water
1 tsp hainan chicken rice sauce
1/4 cup diced chicken breast
1/4 cup prawns
1 clove chopped garlic
1 tbs vegetable oil
1/2 cup diced carrots
1/4 cup diced string beans
1 tsp chinese cooking wine
1 tsp oyster sauce
1 tsp soy sauce
a few dash fish oil
salt and pepper to taste

Method:

In a bowl, combine rice, water, hainan chicken rice sauce, and cook in a microwave for 10-15 minutes. Let cool after the rice is cooked
Heat the wok, put in oil. Stir fry the chicken, garlic, prawns, until they are half-cooked
Stir in carrots and beans, add wine, oyster sauce, soy sauce, and fish oil
Add in the cooked rice
Taste, and add salt and pepper to your tasting

Serve one