Now everyone can cook with Ezimeals...

Tantalizing Salad

noreply@blogger.com (Chef B.) — Tue, 06 Jul 2010 06:25:00 +0000

Bored with all the green vege salads? Want to try something that could tickle yr taste buds? Here's a salad recipe that has everything in it to tickle your taste buds from, sweet, sour, salty to a nutty taste and a wonderful aroma of sesame. Try it!

Ingredients:

5strips of french beans - boil for 1min & cut into 1cm long

1 cup of Pasta of your choice - boiled

A handful of cashew nuts - toasted in oven till brown

1 big onions - diced

1 big tomato - cut into small cubes, seeds removed

some baby carrots - boiled and cut into 1cm long

1 tbsp sesame seed - toasted

1 tsp dry parsley

2 tbsp Italian dressing

pinch of salt

Method:

Mix all cut ingredients in a salad bowl

Add Italian dressing, salt, dry parsley, sesame seed

Mix through

Chill & Serve

Curry sausage

noreply@blogger.com (Chef B.) — Fri, 02 Jul 2010 06:24:00 +0000

Ingredients:

4 big sausages - cut into smaller piece

1 carrot - 1/2cm slice - preboil to soften it

1 onions - cut into small cubes

1 pkt of continental curry sausage powder (got this from coles)

~ you can use other type of curry powder

olive oil

dry thyme

hot paprika (ignore this if you don't want it to be too spicy)

11/4 cup water

Method:

Heat up 1tbsp of olive oil

Fry sausages until cooked, remove and put in onions

Stir fry onions until soft and return sausage in to pan

Add in few dash of dry thyme and paprika

Add in carrots

Mix curry sausage powder into water and pour into pan

Mix through, lower heat and simmer for 10mins

Serve hot with rice

Treasure Porridge

noreply@blogger.com (Chef B.) — Fri, 02 Jul 2010 05:39:00 +0000

You can have porridge on any meal of the day, be it breakfast, lunch or dinner. Its a very light yet full filling meal. Here's a porridge meal that have lots of treasures for you to dig in.

Ingredients:

2-3 chicken drumstick

2 century eggs - cut into smaller piece

1 can of braised peanuts

2 sticks of deep fried 'yau char kway' (chinese fried bread stick) - cut into smaller piece

1 salted duck egg - chop fine

3 cups rice - pre soaked for 30mins

2 litre water

chop spring onions

sesame oil

white pepper powder

soy sauce

Method:

Heat up water to boil chicken drumstick

When drumstick is cooked through, remove it, set aside to cool then shred the meat

Bring to boil chicken stock and place rice in it

Stir occasionally until rice grains are cooked (puffed up)

Put in salted duck egg and reduce heat and let it boil for another 10mins

Switch off heat and let it stand for 10mins

Pour into serving bowls, top up with white pepper powder, sesame oil, shredded chicken,

century egg, yau char kway, spring onions and braised peanuts

Add soy sauce if you want

Serve hot and dig into all the treasures you can find...

All about Tofu

noreply@blogger.com (Chef B.) — Thu, 25 Mar 2010 05:28:00 +0000

Tofu is good for health as its low in calories, contains a relatively large amount of iron and contains little fat. What I have here is a combination of 3 different types of tofu with vegetables.

Ingredients:
4pcs of fish stuffed tofu
4pcs of seafood tofu, cut half
1tube of Japanese tofu, cut into small round pieces
1 carrot, slice thin, cut into any shape you want
Spring onions
1/2 cauliflower, cut into small pieces
1tablespoon oyster sauce
salt & pepper
2 cups of chicken stock
corn starch
Garlic, chop fine

Method:
Heat up wok with 2 tablespoon olive oil
Add in garlic and stir fry until fragrant
Add in carrots, cauliflower, chicken stock & bring to boil
Add in all 3 types of tofu and simmer it for 5mins
Add salt, pepper & oyster sauce
Finally add in corn starch to thicken chicken stock
Garnish with spring onions before serving.

Smoke Duck Rice

noreply@blogger.com (Chef B.) — Wed, 24 Mar 2010 09:18:00 +0000

One of my favourite dish during Chinese new year. Smoke ducks are available during Chinese new year month .When cook with rice the smoky salty flavour of the duck makes the rice taste lip smacking good!

Ingredients:

1 smoke duck drumstick, chop into smaller piece

2 cups of rice, washed

Method:

Mix duck piece with rice and cook rice as usual.

When the rice is cook, give a good stir and cover it for another 10mins

to make the rice absorb more flavour from the duck.

Garnish with spring onions and serve.

Bake Herb Lemon Fish

noreply@blogger.com (Chef B.) — Wed, 24 Mar 2010 08:59:00 +0000

This dish is quick and fast yet maintain the sweetness of the fish.

Ingredients:
1 piece of fish (any type you prefer), I use grouper fish
1 teaspoon lemon juice
1 slice on lemon
Salt & Pepper
2 cloves garlic, slice thin
2 slices of ginger, slice thin
1 tablespoon fish sauce
1 teaspoon dry Oregano
1 piece of foil paper
2 teaspoon olive oil

Method:

Preheat oven to 160C
Clean foil paper
Put piece on inner side of foil, non shinny part
Season fish with salt & pepper
Pour olive oil over fish
Add fish sauce & lemon juice
Sprinkle garlic & ginger slice all over fish
Sprinkle dry oregano and put a piece of lemon on top
Carefully wrap foil up and bake in oven for 15mins
Serve with hot steam rice

You can garnish with spring onions before serving

Red Turnip Animal Cookies

noreply@blogger.com (Chef B.) — Wed, 24 Feb 2010 07:11:00 +0000

Ingredients:
150gm butter
100gm icing sugar,sifted
300gm plain flour,sifted
80gm red turnip
1/2 teaspoon baking powder
1/2 tablespoon vanilla essence

Method:
Cream butter, icing sugar till light and creamy then add vanilla
Add flour,baking powder, red turnip, mix lightly to form into sticky dough
Dust animal shape moulds and cut them into shape
Arrange them in grease paper, bake them into 160C oven for 20mins

Walnut Cookies

noreply@blogger.com (Chef B.) — Wed, 24 Feb 2010 07:06:00 +0000

Ingredients:
150gm castor sugar
200gm butter (unsalted)
300gm flour, sifted
1/2 teaspoon baking powder
100gm walnut, finely chop

Method:
Cream butter & sugar till creamy
Mix in flour, walnut into soft dough
Roll into 2cm thick strips, wrap it with grease paper
Place them in fridge till firm
Slice into 1cm thick and bake at 170C for 20mins

Voila...you have a bunch of crispy cookies for tea

Chinese Pancakes

noreply@blogger.com (Chef B.) — Mon, 22 Feb 2010 05:41:00 +0000

What do you serve when you have unexpected guess at your door step? You can serve this quick Chinese pancakes recipe.

Ingredients:

2 cups flour

1/2 cup warm water

1 spring onions, finely chopped

Bunch of dry prawns, washed, finely chopped

3-4 cloves garlic, finely chopped

Olive oil

Salt

Method:

Step 1: Mix flour with warm water until it form into firm dough

Add more flour if you find it too sticky

Let dough rest for 15mins before dividing them into smaller portion

Step 2: Flatten dough, rub olive oil on surface and add spring onions, dry prawns, garlic

Sprinkle some salt over

Step 3: Roll it up from the bottom

Step 4: Curl it up into a shape like a ball.

Then flatten it from the top into very thin pancake

Step 5: Pan fry it on a non-stick pan until both sides are golden brown

I dont use oil as I dont like my pancakes to be oily.

Cut into smaller size and serve hot.

Chinese New Year Reunion Dinner

noreply@blogger.com (Chef B.) — Mon, 22 Feb 2010 05:17:00 +0000

First of all, sorry folks for the long absence, I'm still on Cloud9 with the news I got from Down Under. Wishing all Chinese Gong Hei Fatt Choi, may this year of the Golden Tiger come roaring at your door with abundance of wealth and prosperity. Reunion dinner is a must for all family on the eve of Chinese New Year. Most family would have Steamboat reunion dinner.

Steamboat

From right to left:
Garupa fish fillet, sea cucumber, prawns, fish balls
Middle:
Carrots, broccoli, quail eggs

Various types of fish balls, dumplings, fish cakes, crab rolls

Lettuce

All of the above ingredients are put into below steamboat pot of boiling pork/chicken stock soup.

Wait for it to boil and everyone feast in...

I bet everyone would be sweating after having steamboat...

Gong Xi Fa Cai ...

Chicken Orzo

noreply@blogger.com (Chef B.) — Wed, 30 Dec 2009 06:42:00 +0000

2009 is coming to a close, I hope you guys have a wonderful holiday season.
Ezimeals would like to thank everyone for their support and encouragement.
Wishing you a Happy New Year ........2010.

Ingredients:

1pack of Orzo

Chicken stock

2 chicken drumstick, bones removed and cut into smaller piece

1yellow pepper, cut into cubes

1 stalk spring onions, cut into 3cm length

salt

1onion, cut into cubes

Teriyaki sauce

Olive oil

Method:

Grilling Chicken:

Marinate chicken with teriyaki sauce

Heat up grill pan and grill chicken slices until cook

Set aside

Cooking Orzo:

Boil orzo with chicken stock until desired tenderness

If stock dry up, add more stock

Remove orzo and set aside

Heat up non stick pan with 3 tablespoon olive oil

Stir fry onion and yellow pepper

Add orzo and chicken, mix thoroughly

Add salt to taste

Garnish with spring onions

Serve immediately

Emperer Chicken

noreply@blogger.com (Chef B.) — Thu, 24 Dec 2009 09:25:00 +0000

Try this traditional herbal emperor chicken for this festive season. The fragrant smell of chinese herbs fills the air when you grill the chicken.

Ingredients:

5 whole chicken drumstick, cleaned, fats trimmed off

1 pack of A1 Emperor Chicken seasoning

Olive oil

Method:

Make a few slits at the back of drumstick

Rub Emperor chicken seasoning all over the drumstick, make sure the seasoning

goes into the slit area

Marinate for 2hrs

Heat up oven to 180 Celcius

Brush drumstick with olive oil and grill in oven till chicken is cook

Serve hot!

Big juicy Emperor chicken drumstick...try it

Chilli Grenouilles (Chilli Frogs)

noreply@blogger.com (Chef B.) — Thu, 24 Dec 2009 09:15:00 +0000

Grenouilles - frogs in French. One of their favourite dish. Not all people take frogs, but frogs are good in Chinese saying it helps clean our blood. Its good to have it when your body feels heaty.

Ingredients:

5 Cleaned Frogs, cut into pieces

2 Onions, cubed

1 Stalk Spring Onion,cut into 3cm length

5 Slices Ginger

1 Tsp Salt

1 Tsp Cornflour

1 Tbsp Shaoxing Wine

2 tbsp Sugar

100ml water

3 Tbsp Oil

Small bunch of Thai basil leaves

5 Dried Chillies,cut into pieces,remove seeds

Sauce:

1 tbsp Dark Soy Sauce

1 tbsp Oyster sauce

Method:

Marinate Frogs with cornflour for 30mins

Heat up oil,saute onion, ginger and dried chillies.

Then add the frog, sauce, sugar, salt, water and cook for 3mins

Add spring onion,shaoxing wine, basil leaves and mixed together

Dish out and serve on the plate

Bacon Wrapped Chicken & Butter Rice

noreply@blogger.com (Chef B.) — Tue, 15 Dec 2009 02:25:00 +0000

Ingredients:
3 whole chicken drumstick (bones removed)
3 slices streaky bacon
Olive Oil

Seasoning:
black pepper
salt
dry parsley
2 cloves garlic chop fine

Method:
Spread deboned drumstick and rub with seasoning
Roll up drumstick and wrap with bacon
Secure bacon with sticks
Pre-heat oven to 160 Celsius
Rub olive oil over drumstick before grilling
Grill for 20-30mins or until cook
As you grill, for every 10mins apply some olive oil
to prevent dryness and burnt on your bacon
Remove sticks before cutting to serve

You can complete your meal with butter rice & tomato salad

Tomato salad recipe -
http://ezimeals.blogspot.com/2009/12/healthy-grill-chicken-tomato-salad.html

Butter rice

Ingredients:
3 cups cooked rice
1 egg
1 onion, chop fine
2 tablespoon butter
Salt

Method:
Heat up wok
Add butter, onions and stir fry till butter turn slightly brown
Add rice and mix thoroughly
Push rice aside to leave a space
Crack egg, cook, stirring, until they are lightly scrambled but not too dry
Then mix with rice thoroughly
Finally add salt to taste

(Tips: If you use salted butter, don't add too much salt later)

A satisfying meal for Christmas!

Healthy Grill Chicken & Tomato Salad

noreply@blogger.com (Chef B.) — Mon, 14 Dec 2009 06:18:00 +0000

This recipe is for folks who wants a healthy meal.

Healthy Grill Chicken

Ingredients:
2 pcs chicken breast (fats trimmed off, washed & pat dry)
Olive oil

Seasoning:
Salt
1/2 tsp Lee & Perrie (@chicken breast)
nutmeg powder
pepper

Method:
Season chicken with salt and Lee & Perrie
Sprinkle nutmeg powder & pepper over chicken breast
Give a good rub to massage in the seasoning
Heat up grill pan
Before grilling, rub some olive oil over chicken breast
Grill chicken on both side until cook

Tomato Salad

Ingredients:

8 baby tomatoes, cut each into half
Garlic, chop very fine
1 tsp Dry Parsley
1/2 tsp dill
1/2 lemon juice
pinch of salt
Bunch of spring onions, chop fine

Method:

Mix everything together in a mixing bowl
Chill & Serve with Grill chicken

Prata Wrap

noreply@blogger.com (Chef B.) — Mon, 14 Dec 2009 06:06:00 +0000

Most major supermarket you go, you can see this Hot & Roll kiosk selling prata wrap. Its good to come up with this kind of idea to make prata eating more interesting. I had it a few times and decided to have a go doing it myself.

Ingredients:

(Makes 5 wraps)

1 pack of Prata (5pieces)

1 pack of shredded mozzarella cheese

10 slices of honey baked ham

Mayonnaise

BBQ Sauce

Pineapple, cut into small strips

Method:

Heat up non stick pan

Slightly pull prata to make it bigger

(Frozen prata sold outside are slightly ticker & smaller than Hot & Roll,

thus we stretch it a bit.Careful not to over stretch as it will tear it)

Place prata on non stick pan and brown it on both side

Spread mayonnaise on prata, lay 2 slices of honey baked ham

Sprinkle cheese on top

Squeeze some bbq sauce over it

Fold in 1/2 and then fold again (see pic below)

For Hawaiian version, I add pineapple in it

Voila..you have your own version of prata wrap!

(Note: Remember to lower yr fire once prata turns brown,

else you'll burn your prata when you spread yr fillings)

Portobello Mushroom Chicken

noreply@blogger.com (Chef B.) — Sat, 05 Dec 2009 03:07:00 +0000

Prego has a wide range of pasta sauce. Recently they come out with a new sauce, Portobello Mushroom Sauce. I had a try on it and found it to have strong portobello mushroom taste.
Try it if you like mushroom.

Ingredients:
1/2 chicken cut into smaller piece
2 Onions cut into cubes
2 cloves garlic chop fine
Bunch of fresh parsley chop fine
Oil
1 Can of Prego Portobello Mushroom Sauce
1/2 cup of water

Seasoning:
1 tablespoon lee & perrie sauce
pinch of salt
1/2 teaspoon nutmeg powder

Method:
Season chicken with seasoning and let it marinate for 30mins
Heat up wok with oil
Fry garlic and onions until fragrant
Add chicken and stir fry
Add portobello mushroom sauce
Add 1/2cup water and mix everything together
Lower fire and simmer chicken till cooked
Finally add in chop parsley
Serve with Pasta, Spaghetti or Rice

Banana Walnut Cake

noreply@blogger.com (Chef B.) — Wed, 02 Dec 2009 06:04:00 +0000

This is another version of Banana cake adapted from Aggie's recipe. It has walnuts in it. It makes every bite a crunchy effect. Once you have a piece, you'll want more...

Banana Cake recipe link here:

http://ezimeals.blogspot.com/2009/08/banana-cake.html

After you have mix everything together, add the following and mix.

1 1/2 cup of toasted chopped walnut

1 teaspoon banana essence

Note: Toast your walnut in oven for 1 minute. This will bring out the aroma of the nuts.

Fried Sambal Stuffed Fish

noreply@blogger.com (Chef B.) — Mon, 23 Nov 2009 07:53:00 +0000

This is a authentic Chinese Hokkien dish, Fried Sambal Stuffed Fish. One of my favourite dish since small.

Ingredients:
2 mackerel fish

Sambal Paste:
2 fresh red chilies

10 shallots

5 dried chilies

1 tbsp belacan (shrimp paste)

2 cloves garlic

1 tsp sugar

1 tsp salt

1/2 tbsp tamarind juice

Method:
1. Clean and rinse fish with water.

2. Cut a deep slit from the back of the fish along the bone. Repeat the same on the other side.

3. Blend red chillies, shallots, dried chillies, belacan and garlic together

4. Heat up wok with 3 tbsp oil, add in sambal paste and stir-fry with low heat until aromatic.

5. Add tamarind juice and continue to stir-fry. Do not over stir fry, paste should be moist.

6. Season to taste with salt and sugar. Dish out and let cool.

7. Stuff the spice paste into the fish on both sides of the slit and also inside the fish stomach.

8. Heat up oil in a wok, deep fry the fish until cooked.

Serve hot

Ezi Orange Cake

noreply@blogger.com (Chef B.) — Mon, 23 Nov 2009 07:02:00 +0000

This is a easy orange cake recipe that can be completed within an 1hr.

Ingredients:
125g butter, softened

¼ cup milk
¼ cup orange juice
2 eggs1 cup caster sugar
1½ cups sifted self-raising flour
2 tablespoon finely grated orange rind

Method :
1.Combine all cake ingredients and beat thoroughly for 3minutes
2.Pour mixture into a greased 20 cm x 10cm loaf tin
3.Slightly lift up tin and drop it back on table to remove air bubbles
4.Bake in centre of 160C oven for 20-30 minutes or until inserted skewer comes out clean
5.Turn into wire rack and allow to cool before slicing
6.Serve with a cup of hot tea

Cabbage, Carrot & Pork Balls Soup

noreply@blogger.com (Chef B.) — Tue, 10 Nov 2009 07:11:00 +0000

How about a bowl of nice warm soup for this coming cold rainy days.

Ingredients:

300 grams of pork spare ribs

1/2 tbps peppercorn - slight press it with spoon

1/2 cabbage - wash & cut small

1 carrot - cut into cubes

20 pork balls

Salt

Method:

Bring to boil 3 bowl of water in a pot
Once boil, put in pork ribs and let it cook.
When cooked strain the soup, remove the fat completely by cooling and straining.
Boil the soup again and add cabbage, carrot & peppercorn
Boil till cabbage and carrot soft
Add in pork balls and boil for another 5mins
Add salt to taste
Serve hot

Note: Some pork balls are salty so don't add too much salt. Make sure you taste the soup first
before adding salt.

Korean Glass Noodles - Jap Chae

noreply@blogger.com (Chef B.) — Tue, 10 Nov 2009 06:58:00 +0000

Sorry for the long absence, been away for a while to settle some urgent matters. Now I'm back with more recipes.

Here's a recipe using glass noodles, this is not the normal glass noodles, its Korean Glass Noodles.

Korean Glass Noodles are much thicker version and more tangy. Its available in all supermarkets for RM10 per pack. One pack can serve 4-5 people.

Ingredients:

Spring onions - cut into 3cm long

3-4 cloves garlic - chop fine

Carrot - cut into strips

200gms Dry prawns - wash and chop fine

1pkt of Korean glass noodles - soaked till soft

200gms beans sprout

Salt

2tbsp Soy Sauce

Pepper

Method:

Soak glass noodles in cold water till soft.

If you find it difficult to submerge glass noodles into water, use a bowl to weight it down.

Once soft it will turn transparent.

Heat up wok with oil.

Stir fry garlic, dry prawns & carrot strips till fragrant.

Add in glass noodles, and mix thoroughly.

Then add in spring onions, beans sprout, soy sauce & pepper.

Mix all together and finally add salt to taste.

Dish out and serve.

HOMEMADE "BAK KUA"

noreply@blogger.com (Chef B.) — Fri, 30 Oct 2009 11:55:00 +0000

BAK KUA seems to be a 'must have' during great festivals like Chinese New Year. In Malaysia, it's easy to just buy this from the shops, as it's available in lots of places. But for us who live in Melbourne... BAK KUA is a luxury here! It's expensive, and does not taste as good as those in Malaysia. Thus, I've decided to make my own. Turns out...yummy. :P

Ingredients:

500g pork mince, with some fats

Seasoning:

1 1/2 tbsp fish sauce

1 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp shaoxing wine

3/4 cup sugar

Method:

Put pork mince in a big bowl. Add in seasoning.

Use chopsticks to stir in one direction until the meat becomes gluey.

Put some gluey minced meat on a piece of baking paper. Cover with a layer of cling wrap, and then roll it with a rolling pin, to 2mm thick. (Do not use aluminium foil as the meat would stick to the foil!)

Put baking paper with minced meat onto a baking tray.

Bake in pre-heated oven at 125'C for 20minutes.

After that, increase oven temperature to 180'C and bake for further 10 minutes. Keep monitoring the progress as it burns easily.

Take it out, and flip is over to another piece of baking paper. Bake for another 10 minutes at 180'C.

Once done, take it out to cool. And then cut into pieces.

Sam Pui Kai 三杯鸡

noreply@blogger.com (Chef B.) — Thu, 15 Oct 2009 01:33:00 +0000

This is a Taiwanese delicacy. Love it when I first tried it in a Taiwanese restaurant in Desa Sri Hartamas KL, named Fong Lye. So I have been searching for this recipe and attempted it myself. YUMMY!

Ingredients:

3 pcs of chicken thigh fillet

1 tbsp cooking oil

1 tbsp sesame seed oil

1 tsp light soy sauce

1 tbsp dark soya sauce

50g basil leaves

2 tbsp tomato sauce

3 tbsp shaoxing wine

100g ginger slices

5 cloves of garlic (chopped)

1 tsp sugar (or rock sugar)

2 red chili for garnishing (optional)

some spring onion for garnishing (optional)

Method:

Heat up cooking oil, add the chicken thigh fillet and stir fry for 3 minutes. Dish out and set aside.

Heat up sesame seed oil, add ginger slices and garlic.

Add tomato sauce, light soy sauce, dark soya sauce and sugar. Stir to combine all.

Add chicken and simmer on slow heat.

Add the shaoxing wine (this must be done only with slow heat)

Let it simmer till the sauce thickens, add the basil leaves and stir fry.

Add red chili and spring onion for garnishing. Serve hot.

by Aggie

LOR MAI KAI (Malaysian Glutinous Rice with Chicken)

noreply@blogger.com (Chef B.) — Sun, 11 Oct 2009 23:36:00 +0000

Lor Mai Kai is one of the favourite items while having dimsum breakfast. This is a Malaysian style glutinous rice with chicken, which tastes so good, when served with a pot of chinese tea.

Ingredients:

400g glutinous rice (rinsed and soaked for at least 5 hours or preferably overnight)

200g chicken thigh fillet, cut into bite-sizes

1 chinese sausage (Lap Cheong) (sliced)

2 chinese mushrooms (soaked and halved)

3/4 tbsp chopped garlic

1/2 tbsp chopped ginger

1 tbsp sesame oil

3/4 cup water

Seasoning:

2 tbsp oyster sauce

1 1/2 tbsp light soya sauce

2 tsp thick soya sauce

1 tsp Shao Hsing Hua Tiau wine (chinese cooking wine)

Salt and pepper to taste

3/4 tsp sugar

Method:

Drain soaked glutinous rice.

Heat sesame oil, fry ginger and garlic until fragrant.

Add chicken, mushrooms and seasoning.

Stir well, add glutinous rice and combine. Pour in water and stir until water is well absorbed into the glutinous rice.

Arrange a few slices of chinese sausage into each rice bowl. Spoon the glutinous rice into the bowl, press lightly with a spoon to flatten the surface.

Steam the glutinous rice over a medium heat, or in a steamer, for 40 minutes, or when the rice is done. Turn out the rice onto a plate, and serve while it's steaming hot. :)

*This can make 6 bowls of Lor Mai Kai.

by Aggie