Shan's Recipes

Aglio Olio Pasta with Tomatoes

2014-07-06T23:39:00.000+08:00

Aglio Olio Pasta with Tomatoes

I added lemon juice to this recipe to create a refreshing taste to pasta. If you do not like cold pasta, you should try this instead! =)

Ingredients (Serve 2 Pax)

Linguine or Spaghetti
2 Tomatoes (Diced)
1 Red Onion (Chopped)
1 1/2 tablespoon of Chopped Garlic
Dried Parsley (eg. Brand Masterfood) or Chopped Fresh Parsley
80ml of White Wine
3 tablespoon of Lemon Juice
Salts
Olive Oil

Steps

Add 1 tablespoon of Oil and 1 teaspoon of Salt in boiling water
Add Pasta and cooked as per indicated on Pasta packaging (approx 7 to 11 minutes for Al Dente)
Once cooked, drain water and raise with cold water to stop heating process
Add Oil into hot pan
Add 4 - 5 tablespoon of Olive Oil in hot pan
Add Onion into hot pan and stir-fry until fragrant (when it become translucent)
Add Garlic and stir-fry until fragrant (before it turn brown)
Add Tomatoes and stir-fry for approx 2 minutes
Add Lemon Juice and stir to mix well
Add White Wine
Add 1 teaspoon of Salt, stir to mix well
Once boiling, Add Pasta into pan, lower heat and toss for approx 1 minute for flavors to blend into pasta
Sprinkle Parsley and toss until it is well mix into the pasta

Serve while Hot!

Good to serve with Side or Finger food.

Tips and Comments

Garlic is an important factor in Aglio Olio Pasta, hence, it is important that the right amount of garlic is added.
Adding Onion increase the taste to this dish as I have to say that it is not easy to master a plate of tasty Aglio Olio.
I prefer Linguine than Spaghetti for Aglio Olio but this is a personal preference!

Grilled Sliced Beef with Red Wine Marinate with Portobello Mushroom

2014-04-20T00:47:00.000+08:00

Grilled Sliced Beef with Red Wine Marinate with Portobello Mushroom

Ingredients

Steak
Portobello Mushroom (Cut into Slices)
Red Wine Marinate (eg. Brand Masterfood)
Italian Herbs (eg. Brand Masterfood)
Salt
Coarse Black Pepper

Preparations

Marinate Steak with Red Wine Marinate for at least an hour. Best to leave it overnight in a fridge.
Cut Steak into Slices and Place it on the upper layer of the Grill
Spread Mushroom on to a Baking tray
Sprinkle some Salt, Pepper, Mixed Herbs onto Mushroom

Steps

Preheat Oven
Slot Steak onto the upper grill
Slot Mushroom onto the lower grill
Set Oven to approx 15 minutes
At 10 minutes, check if Steak is cooked to the tendency that you like and adjust timing accordingly.

Serve while Hot!

Good to be serve as a Main Course in an intimate event.

Steamed Beancurd (Tofu) with Minced Meat

2014-02-14T03:16:00.000+08:00

Steamed Beancurds (Tofu) with Minced Meat

Protein is important to our body, it helps to repair our body tissues and build up our immune system. More to it, it strengthen our hair and for guys who are training up, protein should not be lacking in our daily food consumption.

There are a lot of high protein food, eg. eggs, beef, chicken, etc.. and Beancurd or Tofu in Chinese is one of the "healthier" choices.

There are a lot of different varieties of beancurd dish, for this recipe, it is a light and appetizing dish that go very well with rice.

A healthy, easy to cook and taste good dish. Try it now! =)

Ingredients

One pack of Bean Curd (Tofu) (eg. Brand Fortune)
100 grammes of Minced Pork
1/2 tablespoon of Chopped Garlic
2 teaspoon of Light Soya Sauce (eg. Brand Tai Hua)
2 teapoon of Dark Soya Sauce
1 tablespoon of Oyster Sauce
1/2 teaspoon of Sugar
1 teaspoon of Corn flour
Fine White Pepper

Preparations

Add 2 teaspoons of Light Soya Sauce and 1/4 teaspoon of White Pepper into Minced Meat, mixed them together and marinate for 10 to 15 minutes
Mix Corn flour with 1 tablespoon of water into a starch mixture
Place Beancurds (Tofu) flat on a steam-proof plate with some depth (1 to 2cm will be good enough) to contain the gravy and steam it for approx 10 minutes. Drain off the liquid.

Steps

Add Garlic into hot pan and stir-fry until fragrant before it turned brown
Add Minced Pork and stir-fry until it is 80% cooked approx 3 to 4 minutes
Add Oyster Sauce, 3 to 4 tablespoon of hot water and stir to mix well
Slowly add starch mixture while stirring for approx 1 minutes
Pour mixture to onto beancurd and it is good to serve

Serve while Hot.

Good to go with Rice and 2 to 3 other Chinese Dishes

Steamed Chicken, Abalone Locos, Scallops, Mushroom

2014-01-24T03:51:00.000+08:00

Steamed Chicken, Abalone Locos, Scallops, Mushroom

It is a very simple dish that requires very little preparation and it is very suitable for Chinese New Year. This dish does not require to touch on the pan, it is a steam dish!

Ingredients

1/4 Chicken (Cut into small pieces)
1 Chinese Mushroom (Washed and immerse into Hot Water until soften. Then slice it)
10 Dried Small Scallop
2 tablespoon of Hua Diao Jiu (Chinese Rice Wine)
1 1/2 tablespoon of Light Soya Sauce
2 tablespoon of Water
1 tablespoon of Wolfberry (Washed)
3 piece of Yu Zhu (Washed)
2 Abalone Locos (From Cans, eg. Fortune Chef, Cut into Slices)
3 tablespoon of broth from Abalone Locos's can

Steps

Add ingred no. 1 to 8 into a container (steamed proof bowl), cover it with Aluminum foil and put into a steamer for approx 20 to 30 minutes
Add Abalone Loco and the broth into the above and continue to steam for approx 5 minutes

Serve while Hot!

Good to go with Plain Rice with a 2 to 3 more Chinese Dishes.

Grilled Chicken with Red Wine and Garlic Marinade

2014-01-17T16:39:00.001+08:00

Grilled Chicken with Red Wine and Garlic Marinade

Red Wine and Garlic Marinade from Masterfoods

A simple recipe for sharing. I really love the Red Wine Sauce by Masterfoods!

Ingredients

1/4 Chicken (Cut into big pieces)
1/3 bottle of Red Wine Marinade from Masterfoods

Preparation

Marinate Chicken for approx 3 hrs. For best results, marinate over night.

Steps

Spread Olive Oil on Baking tray
Lay Chicken on Baking Tray.
Place to reheat Oven, Grilled Function for approx 10 minutes.
Turn Chicken and Blast Chicken with the remaining marinating sauce. Grilled for another 10 minutes or until chicken is cooked.

Serve while Hot! Serve while Hot!

Good to serve with a Pasta or as a Main Course in an intimate event. It can also be serve as a Side or Party finger food.

Cabbage Beancurd (Tofu) Soup

2013-12-29T04:39:00.000+08:00

Cabbage Beancurd Soup

Sharing a simple, healthy vegetable soup!

Ingredients (Serve 3 to 4 pax)

1/2 Cabbage (Cut into slices)
1 packet of White, Soft Beancurds (Tofu eg. Brand Unicurd) (Slices into 8 to 10 pieces)
Half Carrot (Cut into thin slices)
3 stalks of Spring Onions (Cut into 0.5cm, separate the white and green parts)
4 cups of Water
1 tablespoon of Cooking Oil
1.5 tablespoon of Sesame Oil
Salts
White Fine Pepper

Steps

Add oil into hot pan/pot (use a pan/pot that can hold all the ingredients)
Add the white part of Spring Onion and stir-fry for approx 1 minutes
Add Cabbage and stir-fry for approx 2 minutes
Add Water and bring it to boil
Add Carrots and bring it to boil for approx 15 minutes
Add Beancurds and bring it to boil for approx 10 minutes
Add Sesame Oil, Green parts of Spring Oil and sprinkle Pepper and Salts to taste

And you are good to serve!

Good to go with Rice and two to three Chinese Dishes.

Ritz Biscuits with Tuna Spread and Cherry Tomatoes

2013-12-09T12:55:00.000+08:00

Ritz Biscuits with Tuna Spread and Cherry Tomatoes

A simple 2 steps recipe that is easy to prepare, and look great for a party, in a intimate event or just as an appetizer before the main course.

Ingredients (for 8 Ritz Biscuits)

8 Ritz Biscuits
4 Cherry Tomatoes (Cut into half)
Tuna Spread (eg. Brand Ayam)

Steps

Spread Tuna on Ritz biscuit, approx 1/3 tablespoon for each biscuit.
Top it with half tomato for each biscuit

Good as a finger food in a party or as a side or starter before the main course.

Grilled Chicken Breast Asparagus and Carrot with Orange Marinate

2013-11-28T23:42:00.000+08:00

Grilled Chicken Breast Asparagus and Carrot with Orange Marinate

Sharing a healthy recipe for busy professionals!

Ingredients

1 piece of Chicken Breast
5 stalks of Big Asparagus (Cut away 4 cm from the bottom of the stalks and peeled using a peeler)
1/2 Carrot (Peeled and Cut into slim stalks)
1/2 teaspoon of Salt
1/2 teaspoon of Coarse Black Pepper
1/2 teaspoon of Mixed Herbs (eg. Brand Masterfood)
3/4 cup of Orange Juice
1 tablespoons of Olive Oil

Preparation

Marinate Chicken Breast with Ingred no. 5 to 7 for approx 3 hrs. After approx 2 hrs, add carrot to marinate.

Steps

Spread Olive Oil on Baking tray
Add Chicken Breast and spread carrot around it
Place to reheat Oven, Grilled Function for approx 4 minutes.
Blast Chicken Breast with the remaining marinating sauce.
Add Asparagus and grilled for approx another 4 minutes or until chicken is cooked.

Serve while Hot!

Good to be serve as a Main Course in an intimate event.

[Guest Post] Thanksgiving with Cornbread Dressing by Michelle Rebecca

2013-11-06T21:51:00.000+08:00

Try a Taste of the South This Thanksgiving With Cornbread Dressing

As Thanksgiving approaches, it’s time to start planning the perfect Turkey Day menu. You may put a lot of thought into trying new twists on favorite side dishes and desserts, but what about your stuffing? If you automatically make the same herb-bread stuffing every year, you may want to consider a classic Southern dish: cornbread dressing.

Making cornbread dressing is not so different from making bread stuffing, and cornbread, turkey and gravy make a delicious and memorable combination. This is a traditional Southern recipe that is easy to make and a delight to the taste buds. You and your guests may love it so much you’ll need to invest in used accugrade equipment to shovel it onto everyone’s plates!

Traditional Southern Cornbread Dressing

Ingredients

6 cups crumbled cornbread

3 cups soft bread crumbs

4 ounces butter

2 cups chopped onions

2 cups chopped celery

3 to 4 cups chicken or turkey broth

1 tablespoon dried sage

1 ½ teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

2 eggs, lightly beaten

Directions

Preheat oven to 400 F.

In large bowl, combine cornbread and bread crumbs.

In a saucepan over medium heat, sauté onion and celery in butter until soft. Add to and combine with bread mixture. Add enough chicken or turkey broth to moisten. Add seasonings and beaten eggs, blending well. Spread dressing mixture in large, shallow roasting pan and bake for 20 to 30 minutes.

Although the traditional Southern way to prepare and serve dressing in outside of the bird, you can also stuff your turkey with it if you wish. In fact, the only difference between stuffing and dressing is where you put it. Putting stuffing into cavity of the turkey can give it a moister and richer flavor, although there is always the worry of possible salmonella contamination. If you stuff your turkey, just make sure the temperature in the center of the stuffing reaches 165 F.

Some Flavorful Twists

The beauty of a simple recipe like this is that it’s easy to add in other ingredients and make it your own. Try adding chopped, cooked sausage – either hot or mild – or cooked ground sausage. Other meats liked cooked ham or bacon are also delicious.

Other great add-ins include various fruits and nuts, such as chopped apples, raisins or cranberries. Try adding toasted nuts such as pecans, pine nuts or walnuts for great texture and flavor. Also, feel free to experiment with herbs like fresh parsley, cayenne or rosemary. Add what appeals to you and you’re sure to have a hit.

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

Pork Chop with Red Wine Marinate and Onions

2013-10-25T23:34:00.000+08:00

Pork Chop with Red Wine Marinate and Onions

Red Wine and Garlic Marinade from Masterfoods

Ingredients

4 pieces of Pork Chop
2 Big Onions (Cut into thin slices)
1/2 bottle of Red Wine Sauce (eg. Brand Masterfood)
1/2 tablespoon of Worcestershire Sauce
3 tablespoon of Olive Oil

Preparation

Marinate Pork Chop with Red Wine Sauce overnight in a fridge.

Steps

Add Olive Oil into hot pan
Spread Onions on pan for approx 1 minutes
Add Pork Chop on Onions and pan fry for 2 minutes
Turn and pan fry for approx 2 minutes
Turn to medium heat. Continue to turn and pan fry until Pork Chop is cooked.

Serve while Hot!

Good to serve with a Pasta or as a Main Course with a Side in an intimate event

Chinese Yacon with Red Dates Soup

2013-10-20T04:25:00.000+08:00

Chinese Yacon with Red Dates Soup

Ingredients

6 pieces of Pork Ribs
1 medium Yacon (Peeled and Cut into big chunks)
6 cups of Water
8 to 10 big Red Dates (Washed)

Steps

Boil Pork Ribs for a few minutes and drain it
Put Pork Ribs into pot filled with approx 4 cups of water
Add all Ingredients into pot
Boil it for 30 to 45 minutes with medium heat and boil with low heat for another 40 mins

Good to go with Rice and 2 to 3 more Chinese dishes.

[Guest Post] Halloween Treats: Beef Stew With Mashed Potato Ghosts by Michelle Rebecca

2013-10-10T15:19:00.004+08:00

Photo credit: Taste of Home

On Halloween, most people focus on buying candy, decorating their porches with carved pumpkins, turning their yards into haunted mansions, using farm equipment to create scary – but fun! – haunted hayrides, and of course dressing up their children – and even pets! – as bumblebees or little devils.

Aside from toasted pumpkin seeds and ever-present candy, food often takes a back seat during this holiday. However, you can have lots of fun creating these creepy but delicious dinner recipes. Tie an apron around your witch costume and pull out that cauldron – it’s time to bring Halloween to the kitchen!

Here’s a perfect dinner for trick-or-treat night. It’s made in the slow cooker, so you can focus on those last-minute costume touch-ups instead of fussing in the kitchen.

Ingredients:

· 2 pounds beef stew meat, cubed

· I pound halved mushrooms

· 2 cups baby carrots

· 2 medium onions, chopped

· 1/2 cups beef broth

· 3 tablespoons tomato paste

· 1 tablespoon Worcestershire sauce

· 2 minced garlic cloves

· ½ teaspoon ground cloves

· ¼ teaspoon pepper

· 8 medium potatoes, peeled and cubed

· 2/3 cup sour cream

· 6 tablespoons cubed butter

· 1 teaspoon salt

· 1 cup frozen peas

· 2 tablespoons flour

Cooking Instructions:

1. Brown beef in pan, and then combine first 10 ingredients in slow-cooker. Cook on low for about 9 hours or until ingredients are tender.

2. About 30 minutes before serving, place potatoes in large saucepan, cover with water and bring to boil. Simmer, covered, for 15 to 20 minutes or until tender. Drain potatoes, then add sour cream, butter and half of the salt. Mash until smooth.

3. In bowl, whisk together flour, water and remaining salt until smooth. Stir into stew. Set aside peas for the ghosts’ eyes; add remaining peas to slow cooker. Cook on high for 5 minutes or until thickened.

4. Divide stew into bowls. Place mashed potatoes into re-sealable plastic bag and cut 2-inch hole in one corner. Pipe ghost shapes onto stew and garnish with pea eyes.

Enjoy!

[Guest Post] Halloween Dinner: Eyeball Subs by Michelle Rebecca

2013-10-10T15:00:00.002+08:00

Photo credit: Taste of Home

Ever try eating dinner while it’s staring back at you? Kids will love this!

Ingredients:

· 12 small sub buns

· 1 egg

· ¼ cup milk

· 1 tablespoon chopped onion

· 1 teaspoon salt

· ¼ teaspoon pepper

· 1 ½ pounds ground beef

· 2 tablespoons canola or vegetable oil

· 2 medium green peppers, sliced

· 1 medium onion, sliced

· 1 jar marinara sauce

· Sliced, pimento-stuffed olives

Cooking Instructions:

1. Hollow out bun bottoms and place 1 ¼ cups of crumbled bread in large bowl. Add egg, milk, chopped onion, salt and pepper, and ground beef. Mix well and shape into 1 ½-inch meatballs. Cook in skillet with 1 tablespoon oil until no longer pink, about 20 minutes. Remove with slotted spoon and set aside.

2. Add remaining oil to skillet, along with peppers and onion, and sauté until tender. Remove with slotted spoon and set aside.

3. Add marinara sauce to skillet, bring to boil and stir for one minute. Add meatballs, peppers and onions; cover and simmer for 20 minutes

4. Heat buns in 325 degree oven for about 10 minutes. Spoon sauce and two meatballs into each roll; garnish meatballs with sliced-olive eyes.

That’s just one of the fun Halloween treats you can make for your family this October! There are plenty fun, festive recipes out there you can try! You may even have so much fun cooking your spooky treats that you’ll start looking for refrigerated trucks for sale in order to open your own Halloween food truck.

Bone appétit!

[Guest Post] Easy, Delicious Pasta Primavera in Under 30 Minutes by Michelle Rebecca

2013-09-29T19:41:00.003+08:00

Healthy, wholesome meals that are also quick and easy to prepare aren’t difficult to come by, if you know where to look and have a little creativity. This recipe for pasta primavera will provide a complete, balanced meal for the whole family that also happens to taste wonderful. Even the kids won’t mind the veggies!

Ingredients:

3 Yellow squash, sliced

3 Zucchini, sliced

1 Pound mushrooms, sliced

4 Tablespoons butter or margarine

1 16-ounce box penne

2 15-ounce jars Alfredo sauce

Instructions:

In a large boiler, boil water and prepare pasta according to package directions. While the pasta cooks, melt butter in large skillet over medium-high heat. Add sliced squash and zucchini and cover with lid. Allow to cook for five minutes, stirring occasionally. Remove lid and add mushrooms. Cook an additional five minutes or until all vegetables are tender. Add Alfredo sauce to skillet and warm slightly. Drain pasta and return to boiler. Combine vegetable-Alfredo mix with pasta and toss until evenly distributed. Serve immediately and enjoy.

Ideas to Enjoy Your Easy Italian Dish Even More

If you’d like to make this dinner a special affair, consider one of the following ideas:

· Dress up the table. Dim the lights in the dining room, put a fancy tablecloth on the table, and light a couple of candlesticks. Serve bowls of the pasta restaurant-style to create a feeling like you’ve gone out for a fancy dinner.

· Take it outside. Your pot of primavera makes a nice, portable, complete meal. Set up a picnic area and move everyone outdoors. Just make sure your Mosquito Magnet traps are set and working so you don’t have to fight the bugs to enjoy your impromptu picnic.

· Create dinner and a movie. Slide your main furniture out of the way and create a makeshift theatre out of pillows. Give everyone their meal and settle in on the floor for a fun family film.

While this recipe will make more than enough for a family of six, you may still want some side items to go with it. Sides that go well with pasta primavera include garlic bread, bistro salad, and yeast rolls.

For dessert, consider picking up some Italian ice, cheesecake, or cannoli. A nice, freshly brewed cup of coffee or cappuccino is also a nice finishing touch for those who enjoy these beverages.

You can increase the difficulty level by trying your hand at your own Alfredo sauce. You can also simplify the recipe even further by purchasing vegetables that are pre-sliced by your grocer. However you choose to do it, though, this recipe is sure to become a family favorite that you’ll find yourself turning to over and over again.

Stir-fry Ginger Onion Beef with Oyster Sauce

2013-09-17T00:06:00.000+08:00

Stir-fry Ginger Onion Beef with Oyster Sauce

A bottle of oyster sauce is one of the ingredients that can't be missed out in our kitchen as it go very well with a lot of stir-fry dishes.

Ingredients

130g of Beef (Cut to thin slices)
1 Big Yellow Onion (Cut into slices) (Note:I use red onion as I am running out of yellow onion)
3 stalks of Green Onion (Cut into approx 5 cm in length)
6 thin slices of Peeled Ginger
2 tablespoon of Oyster Sauce
1 tablespoon of Light Soya Sauce
2 tablespoon of Olive Oil

Steps

Add Olive Oil in hot pan
Add Ginger and fry until fragrant (approx 1 minute)
Add Onion and fry until translucent (approx 2 minute)
Add Beef and fry for approx 2 minutes
Add Oyster Sauce and Light Soya Sauce and stir-fry to mix well
Add Green Onions and fry for approx 2 minutes

Serve while Hot!

Good to go with Rice and a bowl of Chinese Soup and 2 to 3 more Chinese dishes.

Stir-fry Pasta Linguine with Sausage, Eggs and Prawns

2013-09-11T17:19:00.000+08:00

Stir-fry Pasta Linguine with Sausage, Eggs and Prawns

In the pan

Sharing a different cooking style of pasta.

Ingredients (Serve 2 Pax)

2 Serving of Linguine
Olive Oil (quantity as suggested below)
Chopped Garlic (quantity as suggested below)
3 stalks of Green Onion (Cut into approx 5cm in length)
2 Sausage (Cut into thin slices)
Half Carrot (Cut into thin strips)
10 Medium /Large Prawns (Deveined and deshelled)
1 1/2 tablespoon of Oyster Sauce
Light Soya Sauce (quantity as suggested below)
Sea Salt

Preparation - Prawns

Sprinkle Salts onto Prawns and marinate for approx 5 minutes

Preparation - Eggs

Lightly Beat Eggs into a mixing bowl with 1 tablespoon of Light Soya Sauce

Steps - Pasta

Boil Pasta in boiling Water with 2 tablespoon of Olive Oil and Salt (approx 7 to 11 minutes for al-dente, follow the instruction on package)
Drain the pasta and rinse with cold water to stop the cooking process

Steps - Eggs

Add 2 tablespoon of Olive Oil in hot pan
Add Eggs into pan
Flip the eggs when one side is cooked (approx 2 to 3 minutes)
Repeat 3 until both side is cooked.
Gently place eggs onto cutting board and once it has cooled down, Cut it into thin strips.

Steps - Prawns

Add 1 tablespoon of Olive Oil in hot pan
Add 1/2 tablespoon of Garlic and fry until fragrant (approx 1 minute)
Add Prawns and stir-fry until 90% cooked (approx 3 minutes)
Scoop out Prawns on plate for later use.

Steps - Main

Add 3 tablespoons of Olive Oil in hot pan
Add 3 tablespoon of Garlic and fry until fragrant (before it turns brown, approx 2 minutes)
Add Carrot and stir-fry for approx 1 minutes
Add Pasta and stir to mix well with Garlic and Olive Oil (approx 2 minutes)
Add Sausage and Prawns and stir-fry to mix well
Add Oyster Sauce and stir-fry to mix well
Add Green onions and stir to mix well for approx 1 minutes
Taste if it is of the right taste, if it is too bland, sprinkle salts

Serve while Hot!

Good as a Main Course with a bowl of Chinese Soup and 2 to 3 more Chinese dishes.

Stir-fry Prawns and Swiss Brown Mushroom with Oyster Sauce

2013-09-04T13:31:00.000+08:00

Stir-fry Prawns and Swiss Brown Mushroom with Oyster Sauce

A bottle of oyster sauce is one of the ingredients that can't be missed out in our kitchen as it go very well with a lot of stir-fry dishes.

Introducing and sharing a dish that goes very well with rice. If you like prawns, I am quite sure that you will like this.

Ingredients

10 Medium Tiger Prawns (Deshell and Devein)
10 Swiss Brown Mushroom (Cut into slices)
1 tablespoon of Minced Garlic
2 tablespoon of Oyster Sauce
1 tablespoon of Light Soya Sauce
1/2 teaspoon of Black Pepper
2 tablespoon of Olive Oil

Steps

Add Olive Oil in hot pan
Add Garlic and fry until fragrant
Add Prawns and fry for approx 3 minutes
Add Mushroom and stir-fry for approx 2 minutes
Add Oyster Sauce and stir-fry to mix well
Add 2 tablespoon of hot water and stir to mix well
Sprinkle Black Pepper on prawns and stir-fry for 1 minutes
Sir-fry until prawns and mushroom is cooked approx 2 to 3 minutes

Serve while Hot!

Good to go with Rice and a bowl of Chinese Soup and 2 to 3 more Chinese dishes.

[Guest Post] Freshness in the kitchen by Michelle Rebecca

2013-08-29T08:46:00.000+08:00

Freshness In the Kitchen

For all of the food lovers who like to experiment with new recipes in their own kitchens, the digital age is bringing more resources from the culinary world, where more and more home cooks and experienced chefs alike are able to easily learn from others online, on television, or at public cooking events. There is a big focus on information sharing, as well as other trends in food culture that are worth looking at.

One of these trends that comes along with the emergence of organic and natural foods is the idea that food used in the kitchen should be as fresh as possible. Here are some basic tips experts suggest for cooking with fresher ingredients for every recipe.

Keep Oils and Spices Cool, Dry and Dark

One important tip for any cook is to keep items like vegetable oil or other essential oils in places that help to preserve their natural chemistry. This means keeping them away from excessive heat or sunlight. With powdered spices, humidity or heat can be a problem. Putting these ingredients away in specific storage areas can help them last longer and provide more flavorful foods.

Seal Multi-use Food Containers

Another idea that goes along with the above is that cooks should take time to seal any opened containers for storage. One example is to use the handy small tools available for wine bottles after uncorking a nice red or white wine. Wine that gets used over time in cooking can benefit from being sealed and stored in a decent climate. The same idea applies to many other materials, from powdered or ground ingredients to larger bulk ingredients that store better when sealed.

Keep Fresh Produce On Hand

This step is notoriously tricky, and many of those who use whole foods in the kitchen will testify that there is definitely a challenge to using fresher fruits and vegetables. Those who fare best often have a specific organized strategy that includes planning out meals, labeling ingredients, and shopping smarter with smaller store trips. In some cases, the need to buy local, seasonally available produce adds to the challenge, since cooks get larger amounts of one ingredient, rather than a more diverse basket of foods.

The first step is to know about the shelf life of various fruits and vegetables and how long they can keep — this avoids a lot of food waste. It also helps to know about many different ways you can prepare one food, so that there is more of a chance cooks can use their whole inventory before it gets old. For example, peppers or tomatoes, which can be used raw in salads, can also provide helpful additions to soups or all sorts of other hot dishes.

Admit Defeat

One additional recommendation is for cooks who find that they have a hard time throwing out older ingredients. Many of these individuals will have to balance their thriftiness with reality if various foods get too old to provide good ingredients for meals. This is not to promote waste, but to point out that in many cases, storing older foods can cause organizational problems. In extreme cases, keeping outdated food around can lead to the risk of unsafe or unappetizing results.

Labeling, as mentioned above, is an important step, but there’s also a lot of decision-making involved. Setting up one’s own food rules can help a cook to be consistent about what is used and what is thrown away: these kinds of kitchen rules aren’t set in stone like law help details, but they can still help if followed with attention and a consistent commitment to food safety and good presentation.

Grilled Tomato and Onion in Bacon Rolls

2013-08-26T13:53:00.000+08:00

Grilled Tomato and Onion in Bacon Rolls

This is a simple recipe that is easy to prepare and taste delicious too. It looks great for a party, in a intimate event or just as an appetizer before the main course.

Ingredients

1 Medium/ Big Tomatoes (Cut into 5 parts)
Italian Herbs (eg. Brand Masterfoods)
Salts
Coarse Black Pepper
1/3 Yellow Onion (Cut into 5 parts)
5 Bacons

Preparation

Place Tomato into a mixing bowl. Sprinkle Salt and Italian Herbs onto Tomatoes for approx 15 minutes.

On the baking tray

Steps

Spread Bacon on hot pan without oil. Flip after approx 1 minutes, before the side turn brown. Remove it from the pan.
Wrap Bacon around Tomato and Onion and secure it using a Satay Stick
Place them into Preheat Oven, Grilled Function for approx 15 minutes
At 7 minutes, turn the bacon and grill for another 7 minutes.

Serve while hot!

Good as a finger food in a party or as a side or starter before the main course.

[Guest Post] Simple healthy recipe ideas for busy parents by Danielle McAnn

2013-08-21T14:49:00.000+08:00

Simple, healthy recipe ideas for busy parents

As a parent you probably know what a joy preparing and cooking a beautiful meal is, but getting it all together and getting kids to eat it can be another story. It can seem like a real battle getting a fresh healthy meal that everyone will eat on the table every night, some people even have their meals delivered by a place like TLC meals. Here are some simple recipe ideas to get you started.

Basic ragu to go with everything

You can eat this bolognese-like sauce with whatever you want; pasta, polenta, hamburger buns, potatoes. This makes about six cups of sauce.

A tablespoon of vegetable oil

Salt and pepper

Two thirds of a cup of dry red wine

One handful of fresh herbs (could be any combination of thyme, rosemary, sage, bay leaves, according to you taste)

One chopped onion

One clove of garlic, two if you're a garlic lover

Two cans of italian plum tomatoes

A pinch of red pepper or chilli flakes according to your taste.

Seven hundred grams of ground meat (whatever you like: beef, lamb, pork, sausage)

In your heavy saucepan, heat vegetable oil over medium-high heat. Add the meat when the oil is hot, and mix it through with your wooden spoon. Add salt and pepper and brown the meat, don't boil it!

Once browned, lower the the heat and add the onion and a pinch of salt again. Cook the onion, then add the garlic and cook it until it's fragrant. Deglaze the pan with wine, stirring constantly. When the wine has reduced by half, add the tomatoes, crushing them as they go into the pan. Add the herbs and the spices, if using. Bring the whole thing to the boil, then lower the heat to simmer and partially cover the pan to let the sauce cook and simmer.

Leave it that way for at least half an hour, ideally two hours. If it's up too high it will burn on the bottom. When the sauce is finished, the meat will be tender, the tomatoes will have broken down, and it will all have blended together. Add water or wine if you think it looks dry.

Black bean and quinoa salad

Half a cup of red quinoa

Juice and zest of a lime

Salt

Half a teaspoon of ground cumin

Half a teaspoon of chilli powder

Half a teaspoon of chipotle powder

Three thinly sliced spring onions

One quarter of a cup of olive oil

one cup of roasted peppers (red or yellow)

Two cups of black beans

A quarter of a cup of fresh coriander, chopped (herb shears are great)

Cook the quinoa (you may need to rinse it first)

Whisk the dressing together: lime juice and zest, salt, chilli and chipotle powder, cumin, and olive oil. Mix with all of your salad ingredients, garnish with a bit more lime and coriander.

[Guest Post] How to implement a healthier diet in your family by Brooke Chaplan

2013-08-15T18:51:00.000+08:00

Balancing Act: How to Implement a Healthier Diet in Your Family

Chew on this: Most American families dine out more than a few times a week, and one fast food meal alone can equal at least two meal's worth of calories. It's no wonder the waistlines of children and adults alike are rapidly expanding. As families attempt to juggle hectic work and school schedules, there has to be a way to decrease indulging in convenience foods and keeping healthy, home-cooked meals a priority. Here are several ways to implement a healthier family diet without spending hours in the kitchen.

Plan Ahead

It might sound cliche, but an ounce of prevention is worth a pound of cure (and can save families from packing on extra pounds!) Plan a weekly menu every Sunday, and be sure to get the whole family's input. Use resources online for tasty, low-fat fare everyone will enjoy. Once the meals are planned, it's that much easier to head to the store armed with a detailed list. Be sure to get a variety of meals so that children can also get used to trying new foods and be more balanced in their likes and dislikes.

When Shopping, Work the Perimeter

Shopping at the outskirts of the store will yield the healthiest, freshest ingredients, while the interior aisles are mostly packed with high calorie, preservative-laden junk foods. Work to incorporate plenty of veggies, fruits, whole grains, and lean meats. Don't completely forgo items like bread, pasta, rice, and snacks, but choose wisely.

Buy in Bulk

Consider joining a bulk store with a membership and reap the health benefits of buying in bulk. Stocking up on oatmeal, whole grain pasta, rice, beans, dried fruit, nuts, and frozen veggies will save time and money. Plus, with a fully stocked pantry, it will be much easier to resist a trip to a fast food restaurant. These club stores are also an ideal location to purchase vitamins and supplements in bulk to complement the dietary changes being made at home.

Don't Forget Fido

Now that the family pantry is stocked and meals are planned, don't forget the family dog. Why should Fido have to chomp on the same old crusty kibble when he could be feasting on raw food for dogs? Talk to the veterinarian to see if meat, veggies, fruit, eggs, and some dairy could be beneficial for the dog's overall health and beauty.

Clearly, it might take some time and planning to successfully maintain this balancing act of a healthy diet, but the result will be a fit, thriving family. It also allows fast food consumption to take its rightful place as a treat, instead of a daily requirement.

Stir-fry Chicken and Shitake Mushroom with Oyster Sauce

2013-08-14T00:55:00.000+08:00

I attended my new company team bonding. It is a bbq session. As usual, there are some leftover food, and I took back an unopened packet of Shitake Mushroom.

My boyfriend use the Shitake Mushroom and cooked it with Chicken and Oyster Sauce. This is a common stir-fry dish that goes very well with rice.

Ingredients

1/4 Chicken (Cut into small pieces)
4 Shitake Mushroom (Cut into slices)
1 teaspoon of Chopped Garlic
2 teaspoon of Light Soya Sauce
1 tablespoon of Oyster Sauce
1/4 teaspoon of Sugar
Fine Light Pepper
1 tablespoon of Cooking Oil
3 tablespoon of Water

Preparations

Marinate Chicken with 2 teaspoon of Light Soya Sauce and dash of Pepper for 15 minutes

Steps

Add Cooking Oil into hot pan
Add Garlic and stir-fry until fragrant (before garlic turns brown)
Add Chicken and stir-fry to mix well for approx 3 minutes
Add Mushroom and stir-fry to mix well
Add Oyster Sauce and stir-fry to mix well
Add Sugar and Water and stir-fry to mix well
Simmer with low heat until chicken and mushroom are cooked

Serve while Hot!

Good to go with Rice and a few Chinese Dishes with a bowl of Chinese Soup.

[Guest Post] On Making Chicken Liver Pate by Qiana Di Bari

2013-08-09T03:14:00.000+08:00

chicken liver, whipped

Chicken liver. Don't get grossed out. I don't mess with innards too much either, but I do enjoy a good chicken liver pate every now and then. And I only eat them out. So, this week, when I went through my ritual of boiling a whole chicken, and inspired by my girl Tamar Adler and her Everlasting Meal , I set the livers aside.

chicken liver, raw

Gross at first glance, I know. But things got better very quickly: I seasoned them with salt and pepper and seared them in a dab of butter and removed them from the pan.

chicken liver, pan seared

Then I diced a small shallot and threw it in to the same pan with red wine, to deglaze it and pick up all those little pieces of goodness left behind.

chicken liver, smothered in red wine and shallot marinade

I whipped it all together in the blender with a few springs of thyme and a spoonful of water for just a few seconds and let it set in the fridge for about thirty minutes, for the final product that you saw at the top of this post. Good enough to eat by the spoonful or spread on a rip of bread, this home made pate is a little bit of decadence in the middle of the daily grind.

Bio

Qiana Di Bari is a music business manager turned mom, wife and restaurateur. You can follow the tastes and travels of her modern, multi-culti family at http://www.lafamigliadibari.comor @qiqs.

[Guest Post] A Bag of Lentils and a Bunch of Beets by Qiana Di Bari

2013-08-01T23:39:00.000+08:00

You can make this happen with a bag of lentils and a bunch of beets.

Who wants to go outside in ten degree weather to find lunch? Or order bad Chinese? Instead, open your pantry, pull out some lentils. Soak them while you saute diced onion, garlic, carrots and red pepper in olive oil. Add the lentils and chicken stock to your pot. Season. Simmer. Done.

While your soup is coming together, pull a bunch of beets out of the fridge. Break them down and slice them in to medallions. But don't throw away the greens. Clean and chop these too. Throw it all in to a saute pan with olive oil and shaved garlic. Season. Stir. Done.

If you have a brick of cheese to throw on the table for good measure, do it. We had some robiola and drizzled it with olive oil.

Warm some frozen bread. Pour some red wine. And have a hearty, healthy lunch that will beat anything you will find outside in the cold.

Bio

Qiana Di Bari is a music business manager turned mom, wife and restaurateur. You can follow the tastes and travels of her modern, multi-culti family at http://www.lafamigliadibari.comor @qiqs.

Chinese White Radish Soup with Dried Oysters

2013-07-31T10:12:00.000+08:00

Chinese White Radish Soup with Dried Oysters

Ingredients

6 pieces or 250g of Pork Ribs
5 cups of Water
1 White Radish (Peeled and Cut into big chunks)
12 Medium Red Dates (Washed)
8 Dried Oysters (Washed)

Steps

Boil Pork Ribs for a few minutes and drain it
Put Pork Ribs into pot filled with approx 5 cups of water
Add all Ingredients into pot
Boil it for 30 to 45 minutes
Turn to low heat and boil for another 30 minutes

Good to go with Rice and 2 to 3 more Chinese dishes.