Janice Recipe

Homemade Bread

noreply@blogger.com (Janice) — Mon, 03 May 2010 23:53:00 PDT

Ingredients

2 (.25 ounce) packages active dry yeast
4 1/2 cups warm water (110 degrees to 115 degrees)
6 tablespoons sugar
2 tablespoons salt
1/4 cup shortening, melted and cooled
12 cups all-purpose flour, divided

Directions

In a large mixing bowl, dissolve yeast in water. Add sugar, salt and shortening; stir until dissolved. Add half the flour; beat until smooth and the batter sheets with a spoon. Mix in enough remaining flour to form a soft dough that cleans the bowl. Turn onto a floured surface. Knead 8-10 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and allow to rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Cover and let rise again for 30 minutes.

Divide dough into four parts and shape into loaves. Place in four greased 9-in. x 5-in. x 3-in. loaf pan. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pans and allow to cool on wire racks.

noreply@blogger.com (Janice) — Sun, 21 Mar 2010 19:39:00 PDT

Crab Curry

noreply@blogger.com (Janice) — Sat, 26 Sep 2009 07:40:00 PDT

Ingredients:

600g crabs, cut body into two pieces
1 tbsp coriander powder
1 level tsp cumin powder
1 tbsp chilli powder
1 tsp turmeric powder
2 sprigs curry leaves
1 onion, slice thick
salt to taste
1½ cups water
4 tbsp oil
1 tbsp rice, wash, drain and dry, roast in dry pan till slightly brown then grind

Method:

Put crabs in a large bowl; add coriander, cumin, chilli and turmeric powder, curry leaves, onion, salt and ½ cup water. Leave to stand for about 10 minutes.
Heat oil, add crabs and keep stirring. When crabs turn red, add 1 cup water and simmer; when boiling, add ground rice to thicken gravy. Continue cooking, stirring all the time. When gravy is slightly thick, remove from heat.

Roti Mariam

noreply@blogger.com (Janice) — Thu, 24 Sep 2009 07:37:00 PDT

Ingredients:

450g plain flour, sieve
2 eggs
½ cup warm water mixed with 1 tsp salt
2 tbsp ghee
3 tbsp cooking oil
oil for deep frying

Method:

Put the flour, eggs, ghee and oil into a large bowl. Mix with the hand, then add water, a little at a time, to form a soft dough. Knead dough for about 10 minutes. Shape into lumps the size of a small potato.
On a lightly floured board, roll each lump into a round pancake, about 0.5cm thick.
Deep fry the pancakes.
Serve with chicken or mutton curry.

Crispy Mutton Chops

noreply@blogger.com (Janice) — Tue, 22 Sep 2009 07:30:00 PDT

Ingredients:

6 lamb or mutton chops
white of 3 eggs
1 tbsp honey
1 tbsp dark soya sauce
1½ tbsp fine bread crumbs
oil for deep frying

Method:

Boil mutton with 1 tsp salt and 1 tsp pepper for 30 minutes in just enough water to cover.
Combine egg white with honey, soya sauce and bread crumbs. Dip the boiled chops into mixture and deep fry.
Serve with lemon wedges or mint sauce, potato chips and green peas.

Tahu Balls

noreply@blogger.com (Janice) — Sun, 20 Sep 2009 07:23:00 PDT

Ingredients:

1 taukwa, mash with fork
1 small carrot, peel and chop fine
2 stalks coriander leaves, chop fine
1 stalk spring onion, chop fine
1 red chilli, chop fine
¼ tsp pepper
salt to taste
1 egg (use half in mixture and half to dip tahu balls into)
plain flour
oil for deep frying

Method:

Combine taukwa, carrot, chopped coriander leaves, spring onion, chilli, pepper, salt and half an egg. Mix well. Shape into balls. Dip tahu balls in beaten egg then flour and deep fry in hot oil till golden brown.

Minced Mutton Balls

noreply@blogger.com (Janice) — Fri, 18 Sep 2009 07:27:00 PDT

Ingredients:

230g minced mutton
2 onions, chop fine
salt to taste
1 tsp black pepper
2 heaped tbsp flour
2 small bunches coriander leaves, chop fine
1 tbsp coriander powder
1 tsp chilli powder
½ tsp turmeric powder
oil for deep frying

Method:

Combine all the ingredients, mix well, then shape into balls.
Heat oil, fry meat balls till golden brown.

Spicy White Fish Fillets

noreply@blogger.com (Janice) — Wed, 16 Sep 2009 07:14:00 PDT

Ingredients:

1kg white fish fillets
¾ cup bread crumbs seasoned with:
1 tsp garlic powder
¼ tsp black pepper
4 tbsp grated parmesan cheese
2 tbsp fresh parsley chopped
1 tsp fresh coriander chopped
½ tsp dried red pepper flakes
½ tsp dried basil
½ cup plain flour
1 egg, beaten
olive oil
hot chilli sauce
salt to taste

Method:

Place the fish fillets in a shallow dish, and pour hot chilli sauce over (sparingly it's hot!) Let this marinate for for at least 2 hours.
Mix the bread crumbs with the seasonings.
Put the beaten egg in a dish that is large enough to fit the fish fillets. Place the flour on a plate, and the breadcrumbs on another.
Dip the fish fillets into the egg, then the flour and finally the breadcrumbs. Pressing firmly with your hands.
Put enough olive oil to thinly coat the bottom of a frying pan. Heat the oil and fry the fish until browned on both sides. Drain on absorbent paper and serve.

Fried Ikan Bilis

noreply@blogger.com (Janice) — Mon, 14 Sep 2009 07:07:00 PDT

Ingredients:

150g dried ikan bilis, remove head and slash each halfway down; do not wash
oil for deep frying
15 dried chillies, soak and grind to a fine paste
3 tsp sugar
salt to taste
2 tsp local vinegar

Method:

Heat oil, add ikan bilis and deep fry till crisp. Remove and drain.
Leave 8 tbsp oil in pan. Heat, add ground chillies and fry, then add sugar and salt and continue frying for a few minutes. Add vinegar and keep frying till mixture is fairly thick and well cooked. Add ikan bilis, stir, mixing well with chilli mixture. When thoroughly mixed, remove and put the ikan bilis in a strainer to drain off excess oil.

Steamed Nasi Uduk

noreply@blogger.com (Janice) — Sat, 12 Sep 2009 07:04:00 PDT

Ingredients:

600g rice, wash and soak overnight in 1 tsp salt water
450g grated coconut, remove skin before grating; add 3½ cups water and extract an equal amount of milk
3-4 fragrant screwpine leaves

Method:

Boil water in steamer. Drain rice, put in a steaming tray, pour 2 cups coconut milk and break screwpine leaves over it. Steam for 15-20 minutes, then uncover, stir rice, add 1½ cups coconut milk, stir and continue steaming. After 15 minutes, stir rice again and continue cooking for another 15 minutes.
To serve: put the cooked Nasi Uduk on a platter, sprinkle shredded omelette over it and garnish with cucumber slices. If making little omelettes, cut each in half and arrange them around the platter of rice.

Steamed Tahu with Minced Chicken

noreply@blogger.com (Janice) — Thu, 10 Sep 2009 07:00:00 PDT

Ingredients:

500g tahu, split horizontally into two
10 straw mushrooms, slice fine
200g boneless chicken breast, mince or chop fine
2 stalks spring onion, chop fine
2 stalks Chinese celery, chop fine
2 red chillies, remove seeds and chop fine
3 tbsp light soya sauce
1 tsp ground white pepper
2 tsp cornflour

Method:

Boil water in steamer.
Put tahu halves on a plate for steaming. Prick tahu.
Combine the rest of the ingredients in a bowl. Divide mixture in two and put over each half of tahu.
Steam tahu for 15-20 minutes.

Miso Soup

noreply@blogger.com (Janice) — Tue, 08 Sep 2009 06:52:00 PDT

Ingredients:

½ cup (80g) dashi granules
2 tbsp red miso paste
2 spring onions, finely sliced

Method:

Combine the dashi and 1 litre of water in a large pan and stir over medium heat until the granules dissolves.
Add 2 tablespoons of the hot liquid to the miso and mix into a smooth paste.
Stir the miso paste into the rest of the hot liquid and bring to the boil. Ladle the soup into bowls and garnish with the spring onions.

Melon and Shredded Ham Soup

noreply@blogger.com (Janice) — Sun, 06 Sep 2009 06:48:00 PDT

Ingredients:

1 (600g) piece Chinese winter melon or use cucumbers
100g ham
5 cup chicken stock
1 tbsp finely sliced ginger
2 tbsp finely sliced spring onion
1½ tbsp light soy sauce

Method:

Peel the melon. Cut into thin slices and then into 4cm cubes. Slice the ham into long thin strips.
Place stock in a medium pan and bring to the boil. Reduce heat to simmering and add the melon, ginger, spring onion and soy sauce. Simmer 2 minutes until melon is tender. Add ham to soup, simmer 1 minute until warmed through.
Serve immediately.

Visual Talking

noreply@blogger.com (Janice) — Sat, 05 Sep 2009 23:46:00 PDT

Do you like visual talking, heard about? Check it out.

Spicy Szechuan Soup

noreply@blogger.com (Janice) — Fri, 04 Sep 2009 06:44:00 PDT

Ingredients:

200g firm bean curd
60g pork or calf's liver, very thinly sliced
100g lean pork or chicken meat, very thinly sliced
4 dried Chinese black mushrooms, soaked
1 spring onion, chopped
2 cloves garlic, chopped
1 tbsp finely shredded ginger
1 small carrot, finely shredded
2 sticks celery, thinly sliced
1-2 hot red chillies, seeded and finely shredded
2 tbsp vegetable oil
60g sliced bamboo shoots
5 cup water
2 tsp chicken stock powder
2 tbsp dark soy sauce
1 tbsp Chinese black vinegar
2 tbsp chopped fresh coriander
½ tsp cracked black pepper
3 eggs, lightly beaten

Method:

Cut the bean curd into thin slices, then into narrow shreds. Cut the liver and meat slices into similar shreds.
Remove mushroom stems and shred the caps finely. Cook the mushrooms, spring onion, garlic, ginger, carrot, celery and chilli in the oil for 2 minutes. Add the pork or chicken and the bamboo shoots and cook briefly.
Add the water, chicken stock powder and soy sauce and bring to the boil. Simmer for 4 minutes.
Add the bean curd and liver, and the vinegar, coriander and pepper and heat through briefly. Then slowly pour in the beaten egg, stirring until the egg forms thin strands.Serve the soup hot.

Sweet Corn and Crabmeat Soup

noreply@blogger.com (Janice) — Wed, 02 Sep 2009 06:40:00 PDT

Ingredients:

2 cup frozen or canned sweet corn kernels
100g crabmeat
1 spring onion, finely chopped
3½ cup water
2 tsp chicken stock powder
3 tbsp cornflour1
½ tbsp light soy sauce
2 tbsp chopped spring onion greens to garnish

Method:

Chop the corn in a food processor until partially ground.
Mix corn, crabmeat and white parts of the spring onion in a saucepan, add water, stock powder and cornflour. Bring to the boil and simmer, stirring, until thickened.
Season with soy sauce. Pour into soup bowls and garnish with the spring onion greens.

Somen, Pork and Scallion Soup

noreply@blogger.com (Janice) — Sun, 30 Aug 2009 06:37:00 PDT

Ingredients:

250g somen noodles
4 cup (1L) chicken stock
1 tbsp dry sherry
1 tbsp light soy sauce
6 scallions (shallots/spring onions), sliced
125g Chinese barbecue pork, slicedchilli oil for serving

Method:

Cook noodles in boiling water until tender, about 3 minutes. Drain and divide among 4 individual bowls.
Place stock, sherry and soy sauce in saucepan. Bring to boil. Reduce heat to low and simmer for 5 minutes. Add scallions and pork. Cook for 1 minute.
Ladle soup over noodles. Serve with chilli oil to be added to taste.

Chicken Noodle Soup

noreply@blogger.com (Janice) — Fri, 28 Aug 2009 06:31:00 PDT

Ingredients:

4 Chinese dried mushrooms
250g egg noodles
½ cup (60g) shredded snow peas
1 tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp rice wine
4 cup (1L) chicken stock
1½ cup (250g) shredded cooked skinless chicken meat
½ cup (60g) fresh bean sprouts, rinsed

Method:

Place mushrooms in small bowl, add boiling water to cover and allow to stand until softened, 10-15 minutes. Drain and squeeze out excess liquid. Thinly slice mushrooms, discarding tough stems.
Cook egg noodles as directed on package. Drain and set aside.
Place snow peas in bowl and add boiling water to cover. Let stand for 1 minute, then drain. Refresh snow peas immediately in cold water.
In wok or saucepan over medium-high heat, warm oil. Add sliced mushrooms and stir-fry for 1 minute. Add noodles, snow peas, soy sauce, rice wine, stock and chicken. Bring to boil over medium-high heat, stirring occasionally. Ladle into individual bowls. Garnish each serving with bean sprouts.

Ramen and Roast Duck Soup

noreply@blogger.com (Janice) — Wed, 26 Aug 2009 06:24:00 PDT

Ingredients:

200g ramen noodles
2 cup (500ml) chicken stock
3 cup (750ml) water
5 thin slices fresh ginger
4 small red chilli peppers, seeded and halved
2 tsp lime juice
3 lemongrass stalks, bruised
3 cilantro roots, bruised
1 Chinese roast duck, meat removed and chopped
4 scallions, chopped
½ cup (60g) fresh bean sprouts, rinsed
¼ cup (10g) chopped fresh cilantro

Method:

Cook noodles as directed on package. Drain and set aside. Place stock, water, ginger, 4 chilli pepper halves and lime juice in saucepan. Bring to boil, reduce heat to low, cover and simmer, stirring occasionally, until flavors are blended, about 5 minutes. Add lemongrass and cilantro roots. Simmer, stirring occasionally, for 15 minutes. Strain through fine-mesh sieve. Return stock to saucepan.
Add duck meat, scallions and noodles to stock and simmer until heated through, about 5 minutes.
Ladle into individual bowls. Top each serving with bean sprouts, fresh cilantro and remaining chilli pepper halves.

Bamboo Shoot Rice

noreply@blogger.com (Janice) — Mon, 24 Aug 2009 06:19:00 PDT

Ingredients:

3-4 fresh bamboo shoots
4 cups of short grain brown rice
6 cups of water
1 tbsp light soya sauce
1 tbsp mirin
4 pieces of abutaage or tau pok, cut into strips
½ cup shredded nori
fresh coriander leaves, for garnish

Method:

Wash each whole bamboo shoot well to get rid of the earth clinging to it. Peel it, pulling off the tough outer leaves till the tender creamy white shoot remains.
Place cleaned shoots in a pot of salted water and bring to the boil. Let it cook for 5 minutes or so. Drain and slice the shoots thinly and leave aside.
Wash the rice in several changes of water to remove the excess starch until the water runs clear. Soak the rice for about 10 minutes.
Place washed rice in a rice cooker and add water. Add bamboo shoots, then season the pot with soya sauce and mirin. Stir well to mix and cook till rice is done.
Leave rice to rest for 10 minutes. Then spoon into individual bowls and top with aburaage strips and shredded nori. Garnish with fresh coriander leaves.

Salad Sandwich

noreply@blogger.com (Janice) — Fri, 21 Aug 2009 05:28:00 PDT

Ingredients:

¼ lettuce, shred
2 tomatoes, remove seeds and cut into strips
4 tbsp pickled cabbage/carrot
6-8 slices of sandwich bread

Method:

Mix all the above ingredients in a bowl.
Spread a thin layer of butter or margarine on slices of bread.
Use filling to make sandwich.

Chocolate Pudding

noreply@blogger.com (Janice) — Thu, 30 Jul 2009 06:05:00 PDT

Ingredients:

1 thin condensed milk
1 1/2 cup milk
2 thsp walnuts
2 thsp cocoa powder
3 oz butter
4 oz cream
crudely crushed butter, puff biscuits

Method:

Mix condensed milk, cocoa powder, butter and milk
Boil till the mixture becomes thick
Cool and add lightly crushed biscuits and walnuts
Leave some for decoration
Pour the mixture in a dish and decorate with cream and remaining biscuits and walnuts

Spaghetti alla Carbonara

noreply@blogger.com (Janice) — Tue, 28 Jul 2009 06:03:00 PDT

Ingredients:

8 rashers bacon
500g spaghetti
4 eggs
½ cup (50g) freshly grated Parmesan cheese
1¼ cup (315ml) cream
freshly ground black pepper
fresh herb sprigs, optional, to garnish

Method:

Remove and discard the bacon rind, then cut the bacon into thin strips. Place in a heavy-based pan and cook over medium heat until crisp. Remove from the pan and drain on paper towels.
Add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain well in a colander, return to pan and keep warm.
Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the hot pasta in the pan and toss gently until well combined.
Return pan to heat and cook over very low heat for ½-1 minute, or until slightly thickened. Serve seasoned with pepper and garnished with herb sprigs.

Spaghetti with Mussels

noreply@blogger.com (Janice) — Sun, 26 Jul 2009 06:00:00 PDT

Ingredients:

500g spaghetti
1.5kg mussels in the shell
2 tbsp olive oil
2 cloves garlic, crushed
½ cup (125ml) white wine
1 cup (250ml) cream
2 tbsp chopped fresh basil
salt and freshly ground black pepper

Method:

Add the spaghetti to a large pan of rapidly boiling water and cook until just tender. Drain and keep warm. While the pasta is cooking, remove and discard the beards from the mussels; wash mussels well and set aside. Heat the oil in a large pan; add the garlic and stir over low heat for 30 seconds.
Add the wine and mussels. Simmer, covered, for 5 minutes, then remove mussels, discarding those that do not open.
Add the cream and basil to the pan; season. Simmer for 2 minutes. Serve sauce and mussels over the spaghetti.

Spaghetti alle Vongole

noreply@blogger.com (Janice) — Fri, 24 Jul 2009 05:58:00 PDT

Ingredients:

1kg fresh small clams in shells or 750g canned clams in brine
1 tbsp lemon juice
⅓ cup (80ml) olive oil
3 cloves garlic, crushed
2 x 425g canned tomatoes
freshly ground black pepper
4 tbsp chopped fresh parsley
250g spaghetti

Method:

If using fresh clams, clean thoroughly (see Note). Place in a large pan with the lemon juice. Cover the pan and shake over medium heat for 7-8 minutes until the shells open; discard any clams that do not open. Remove the clam flesh from the shell of the opened clams and set aside; discard the empty shells. If using canned clams, drain and rinse well, then set aside.
Heat the oil in a large pan. Add the garlic and cook over low heat for 5 minutes. Add the undrained, crushed tomatoes and stir to combine. Bring to the boil and simmer, covered, for 20 minutes. Add the freshly ground black pepper and the clams and stir until heated through.
While the sauce is cooking, bring a large pan of water to a rapid boil. Add the spaghetti and cook until just tender; drain thoroughly in a colander and return to the pan. Add the sauce and the chopped parsley and stir gently to combine. Place in a warm serving dish and serve immediately. Caper berries and a slice of lemon peel make an attractive garnish for special occasions.