Recipes

Lemon Grass and Ginger Pears

noreply@blogger.com (Lynn) — Tue, 13 Oct 2009 08:40:00 +0000

Ingredients:

1½ cup (375g) sugar
1 tbsp finely shredded fresh ginger
1 stem lemon grass (white part only), bruised and cut into 5cm length
4 firm ripe beurre bosc pears, peeled mint leaves, to garnish

Method:

Place the sugar and 2 cups (500ml) water in a saucepan and stir over low heat until the sugar has dissolved. Add the ginger and lemon grass, bring to the boil, then reduce the heat and simmer for 5 minutes.
Gently lower the pears into the syrup and poach over low heat for 10 minutes, or until tender, turning occasionally. Remove the lemon grass.
Transfer the pears to a serving dish and spoon a little syrup over them. Garnish with mint and serve with lemon sorbet.

Citrus Salad

noreply@blogger.com (Lynn) — Sun, 11 Oct 2009 08:37:00 +0000

Ingredients:

3 ruby grapefruits
3 large oranges
1 tbsp caster sugar
1 cinnamon stick
3 tbsp whole fresh mint leaves

Method:

Remove th peel and pith from the grapefruit. Cut in towards the middle of the fruit alongside one of the membranes (do not cut the membrane). Cut on the other side of the segment in the same way, then ease out the segment. Use this technique to work your way around the fruit. Repeat with the other fruits and combine the segments in a bowl.
Place the sugar, cinnamon stick and mint in a small saucepan with 3 tablespoons water and stir over low heat for 2-3 minutes, or until the sugar has dissolved. Remove the cinnamon and drizzle the syrup over the fruit.

Caramel-glazed Figs

noreply@blogger.com (Lynn) — Fri, 09 Oct 2009 08:37:00 +0000

Ingredients:

60g butter
¼ cup (45g) soft brown sugar
6 fresh figs, halved

Method:

To make the caramel sauce, place the butter and sugar in a small saucepan and stir over medium heat for 2-3 minutes, or until the butter melts and the sugar dissolves.
Brush some of the caramel sauce over the cut-side of the fig halves, then grill the figs for 3-5 minutes, or until soft, brushing with extra caramel sauce during cooking. Serve with the remaining sauce and some ice cream or thick cream, if desired.

Mango Crepe

noreply@blogger.com (Lynn) — Wed, 07 Oct 2009 08:35:00 +0000

Ingredients:

100g cake flour
25g potato starch
3 eggs
50ml fresh milk
220ml water
1 mango
some icing sugar

Method:

Mix flour, potato starch and 2 eggs in a big bowl. Pour in fresh milk gradually and continue to stir the mixture into a batter. Then add in water slowly and continue to stir. Once the batter thins, strain and set aside for 30 minutes.
Smear a flat-bottom frying pan with some oil and pour in the batter. Fry over low heat till crepe is formed. Repeat process to make many pieces of crepe.
Beat the remaining egg. Peel mango and cut into strips. Coat with beaten egg. Fry briefly before dusting with icing sugar.
Spread crepe on a plate. Put mango on top of crepe and roll up. Sprinkle some icing sugar. Serve.

Fruit Toasts

noreply@blogger.com (Lynn) — Mon, 05 Oct 2009 08:34:00 +0000

Ingredients:

butter, to spread
8 sliced bread
1 tbsp caster sugar
1/2 teaspoon ground cinnamon
300g mixed fresh berries
maple syrup, to serve

Method:

Butter both sides of the bread and sprinkle one side of each piece with combined sugar and cinnamon. Put four slices in a jaffle maker, cinnamon-side-down.
Divide the berries among the bread in the jaffle maker. Cover with a second piece of bread, cinnamon-side-up, and cook for 2 minutes, or till golden. Remove the crusts if desired.
Serve with maple syrup.

Banana and Chocolate Mousse

noreply@blogger.com (Lynn) — Sat, 03 Oct 2009 08:31:00 +0000

Ingredients:

250g good-quality dark chocolate, chopped into even-sized pieces
2 ripe bananas
2 eggs, separated
1 cup (250ml) cream
2 tbsp toasted flaked almonds

Method:

Place four 1 cup (250ml) ramekins in the freezer to chill until needed. Put the chocolate in a heatproof bowl. Bring a saucepan of water to the boil, then remove from the heat. Sit the bowl over the saucepan, making sure the base of the bowl does not sit in the water. Stir occasionally until the chocolate has melted, then remove from the saucepan and keep stirring until the chocolate has cooled slightly but not set.
Put the bananas in a bowl and mash with a fork or potato masher until they are smooth and lump free. Lightly beat the egg yolks, then add to the banana mixture. Stir in the melted chocolate and mix together well. Pour the cream into a bowl and beat with electric beaters or a whisk until soft peaks form, then fold into the chocolate and banana mixture.
Using electric beaters, whisk the egg whites in a clean dry bowl until soft peaks form. Fold half the egg whites into the mousse with a metal spoon, then gently fold in the remaining egg whites until just combined.
Spoon the mousse into the chilled ramekins and refrigerate for 15 minutes. Sprinkle with almonds and serve with whipped cream, if desired.

Toast with scambled eggs and ham

noreply@blogger.com (Lynn) — Thu, 01 Oct 2009 08:29:00 +0000

Ingredients:

2 slices (50g) ham
100g shrimps
2 eggs
100ml fresh milk
20g butter
2slices toasted bread

Seasonings:

1/4 tsp salt
pinch of black pepper

Method:

Dice ham and fry till fragrant. Rinse shrimps, drain and scald briefly with boiling water. Set aside.
Beat eggs and stir in fresh milk, melted butter and salt. Beat evenly.
Heat up some butter and add in shrimps. Fry briefly and pour in egg mixture. Fry briskly with a wooden spoon till the egg is nearly set and switch off the heat.
Scatter diced ham and black pepper. Serve on toasted bread.

Raisin Bread Pudding

noreply@blogger.com (Lynn) — Tue, 29 Sep 2009 08:28:00 +0000

Ingredients:

1 raisin bread
1 egg
1 cup fresh milk
1 thsp granulated sugar

Method:

Remove crust from bread and break up into tiny pieces. Soak in 1/2 cup of fresh milk.
Whisk egg and granulated sugar in remaining fresh milk. Mix in softened bread. Whisk with an egg-beater.
Grease a mould and surface with brown sugar. Pour in mixture. Steam for 40 minutes over low heat. Turn content upside down onto serving plate. Serve hot or cold.

Cheese Bread Sticks

noreply@blogger.com (Lynn) — Sun, 27 Sep 2009 08:26:00 +0000

Ingredients:

10 oz refrigerated pizza crust dough
1 tbsp butter or margarine, melted
1/2 oz grated Romano or Parmesan cheese

Method:

Preheat oven to 425~F. Lightly grease cookie sheet. On lightly floured surface, roll out dough to 1/8-inch thickness (about 12 by 8 inch rectangle). Spread with butter/margarine. Sprinkle with cheese.
Cut into 32 sticks (6 by 1/2 inch) Place on prepared cookie sheet.
Bake 7 minutes or until lightly browned. Serve warm with Marinara sauce for dipping.

Roti Mariam

noreply@blogger.com (Lynn) — Fri, 25 Sep 2009 08:25:00 +0000

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.

Yaki Udon

noreply@blogger.com (Lynn) — Wed, 16 Sep 2009 07:24:00 +0000

Ingredients:

200g Udon
20g carrot, cut into strips
300g long cabbage, cut into strips
2 mushroom, cut into slices
300g chicken, cut into slices
5 slice squid
5 pcs shrimps
20g green pepper, cut into strips
1 egg

For seasoning

small amount of Japanese light soya sauce
small amount of peppers
small amount of salt
small amount of Mirin

Method:

Blanch the noodles in boiling water for 1 minute, remove from heat and set aside.
Heat oil, stir-fry the seafood and meat till cooked, set aside.
Add in all the vegetables, stir-fry well.
Toss in the cooked seafood and meat.
Add the noodles and seasoning, quick-fry evenly, dish out and served.

Tororo Somen

noreply@blogger.com (Lynn) — Mon, 14 Sep 2009 07:23:00 +0000

Ingredients:

150g Somen (thin Japanese noodle)
1 quail egg
1 stalk spring onion
some wasabi
some cold sauce
some Japanese yam

Method:

Blend yam into fine smooth paste.
Blanch the noodles in boiling water for 2-3 minutes.
Remove from heat, soak in ice water till cold and dish out.
Sprinkle some cut seaweed, serve with yam paste, spring onion, quail egg, wasabi and cold sauce.

Inariwa Udon

noreply@blogger.com (Lynn) — Sat, 12 Sep 2009 07:22:00 +0000

Ingredients:

150g Japanese white fine noodles
small amount of spring onion
1 quail egg
small amount of wasabi
small amount of cold sauce
some amount of cut seaweed

Method:

Blanch the noodles in boiling water for 2-3 minutes.
Remove from heat, soak in ice water till cold and dish out.
Sprinkle some cut seaweed, serve with spring onion, quail egg, wasabi and cold sauce.

Laska

noreply@blogger.com (Lynn) — Thu, 10 Sep 2009 07:21:00 +0000

Ingredients:

1 kg thick bee-hoon
250g bean sprouts
20 cooked prawns
10 beancurd puffs
4 fish cakes
laska leaves

Stock:

3l water
20 laska leaves
2 bunches pandan leaves
70g shallots
20g garlic
20g candle nuts
30g turmeric
200g shrimps
3thsp belacan chilli paste
3thsp belacan powder
30g rock sugar
750ml coconut milk
100g chilli oil
salt

Method:

Boil water, put in pandan leaves and laska leaves. Boil for 10 min. discard pandan leaves and laska leaves.
Add shallots, garlic, candle nuts and turmeric. Boil and add dried shrimps, belacan chilli paste, powder and rock sugar. Stir well.
Add coconut milk and boil. Add salt and chilli oil. Put the beancurd puff into the stock.
Cook the bee-hoon and bean sprouts. Top with fish cakes, beancurd puff, prawns. Add the stock. Serve with laska leaves.

Tofu and Udon Noodle Soup

noreply@blogger.com (Lynn) — Tue, 08 Sep 2009 07:19:00 +0000

Ingredients:

¾ cup (120g) dashi granules
2 tbsp mirin
2 tbsp red miso paste
500g dried udon noodles
250g firm tofu, cut into 1cm cubes
6 spring onions, diagonally sliced

Method:

Combine the dashi granules, mirin, miso paste and 1.5 litres of water in a pan. Stir and bring to the boil over high heat, then reduce the heat immediately and simmer gently for 2 minutes.
Cook the noodles in rapidly boiling water until tender, then rinse quickly under running water and drain well.
Divide the noodles, tofu and spring onion between the serving bowls. Pour over the hot stock and serve immediately.

Ramen and Roast Duck Soup

noreply@blogger.com (Lynn) — Sun, 06 Sep 2009 07:18:00 +0000

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.

Chicken Noodle Soup

noreply@blogger.com (Lynn) — Fri, 04 Sep 2009 07:17:00 +0000

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.

Somen, Pork and Scallion Soup

noreply@blogger.com (Lynn) — Wed, 02 Sep 2009 07:15:00 +0000

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, sliced chilli 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.

Tom Yum Goong

noreply@blogger.com (Lynn) — Tue, 11 Aug 2009 08:52:00 +0000

(Hot and Sour Prawn Soup)

Serves 4-6

Ingredients:

500g medium-sized raw prawns
1 tbsp oil
2 tbsp red curry paste
2 tbsp tamarind concentrate
2 tsp ground turmeric
1 tsp chopped red chillies, optional
4 kaffir lime leaves, shredded
2 tbsp fish sauce
2 tbsp lime juice
2 tsp soft brown sugar
¼ cup (7g) fresh coriander leaves

Method:

Remove the prawn heads and set aside. Peel and devein the prawns, keeping the tails intact and reserving the shells.
Heat the oil in a large wok or pan. Add the prawn shells and heads and cook for 10 minutes over medium heat, tossing frequently, until the shells and heads are deep orange.
Increase the heat and gradually add 1 cup (250ml) of water and the curry paste to the wok. Boil for 5 minutes, or until reduced slightly. Add 1.75 litres of water, simmer for 20 minutes, then strain, reserving the stock. Discard the heads and shells and return the stock to the wok.
Add the tamarind concentrate, turmeric, red chilli and lime leaves to the wok. Bring the mixture to the boil and cook for 2 minutes. Add the prawns and cook for 5 minutes, or until the prawns turn pink. Stir in the fish sauce, lime juice and sugar. Pour into bowls and sprinkle with the coriander just before serving.

Phad Thai

noreply@blogger.com (Lynn) — Sun, 09 Aug 2009 08:51:00 +0000

(Stir-fried Rice Noodles)

Serves 4

Ingredients:

250g dried thick rice stick noodles
2 tbsp oil
3 cloves garlic, crushed
1 tsp chopped red chilli
200g chicken thigh fillets, thinly sliced
100g raw prawn meat, roughly chopped
100g fried tofu, cut into thin strips
75g garlic chives, chopped
2 tbsp fish sauce
2 tbsp lime juice
2 tsp soft brown sugar
2 eggs, beaten
1 cup (90g) bean sprouts
¼ cup (40g) roasted unsalted peanuts, chopped

Method:

Soak the rice stick noodles in boiling water for 10 minutes, or until they are soft. Drain and set aside.Heat the oil in a wok or large frying pan. When the oil is hot, add the garlic, red chilli and chicken and stir-fry for 2 minutes.
Add the prawn meat and stir-fry for another 3 minutes. Toss the tofu, garlic chives and rice sticks into the wok, cover and cook for another minute.
Add the fish sauce, lime juice, brown sugar and eggs to the wok and toss well with tongs or 2 wooden spoons until the egg is set. Divide the noodles among 4 serving bowls, sprinkle with the bean sprouts and peanuts and serve immediately.

Tom Kha Gai

noreply@blogger.com (Lynn) — Sun, 09 Aug 2009 08:50:00 +0000

(Chicken and Coconut Soup)

Serves 4

Ingredients:

2 cups (500ml) coconut milk
1 cup (250ml) chicken stock
5cm piece of fresh galangal, peeled and sliced
3 chicken breast fillets, cut into bite-size pieces
1-2 tsp finely chopped red chillies
1 tbsp fish sauce
1 tsp soft brown sugar
½ cup (15g) fresh coriander leaves
fresh coriander leaves, to garnish

Method:

Combine the coconut milk, stock and galangal in a pan, bring to the boil and simmer over low heat for 10 minutes, stirring occasionally.
Add the chicken pieces and chilli to the pan and simmer for 8 minutes.
Stir in the fish sauce and brown sugar. Add the coriander leaves and serve the soup immediately, garnished with the remaining coriander leaves.

Tod Man Pla

noreply@blogger.com (Lynn) — Fri, 07 Aug 2009 08:48:00 +0000

(Thai Fish Cakes)

Serves 4-6

Ingredients:

500g firm white fish fillets
4 kaffir lime leaves, finely shredded
1 tbsp chopped fresh Asian basil
2 tbsp red curry paste
100g green beans, very finely sliced
2 sprong onions, finely chopped
oil, for shallow-frying

Cucumber Dipping Sauce:
1 Lebanese cucumber, finely chopped
3 tbsp sweet chilli sauce
2 tbsp rice vinegar
1 tbsp chopped unsalted roasted peanuts
1 tbsp chopped fresh coriander

Method:

Place the fish in a food processor and process for 20 seconds, or until smooth. Add the lime leaves, basil and curry paste and process for 10 seconds.
Transfer the fish mixture to a large bowl, add the green beans and spring onion and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.
To make the cucumber dipping sauce, combine all the ingredients in a bowl.
Heat the oil in a heavy-based frying pan over medium heat. Cook 4 fish cakes at a time until they are golden brown on both sides. Drain on paper towels and serve immediately with the dipping sauce.

Thai-style Snapper with a Sweet Chilli Glaze

noreply@blogger.com (Lynn) — Wed, 05 Aug 2009 08:47:00 +0000

Serves 4-6

Ingredients:

2 whole snapper (about 1kg each)
1 stalk lemon grass, bruised with the side of a knife
6 kaffir lime leaves, torn roughly in half
¼ bunch (25g) fresh coriander, roots removed
peanut oil, for deep-frying

Marinade:
½ cup (125ml) fish sauce
juice of 2 limes

Sweet Chilli Glaze:
1 tsp shrimp paste
1 cup (180g) grated palm sugar
1 stalk lemon grass, bruised with the side of a knife
5cm piece galangal, cut in half
4 small red chillies, finely sliced
finely grated rind and juice of 2 limes

Method:

Wash the fish and pat dry with paper towels, including inside the cavities. Fill the cavity of the first fish with half the lemon grass, lime leaves and coriander. Repeat with the second fish and secure both cavities with a skewer.
To make the marinade, combine the fish sauce and lime juice, pour over the fish and marinate for about 2 hours, turning the fish after an hour. Drain and pat dry.
To make the sweet chilli glaze, roast the shrimp paste by frying in a little oil or wrapping in aluminium foil and grilling for 2 minutes each side. Place in a pan and add the sugar, lemon grass, galangal, red chilli, lime rind and juice and ¾ cup (185ml) water. Heat until the sugar has dissolved, then bring to the boil and simmer for about 10 minutes, or until slightly thickened. Remove the galangal and lemon grass and keep the syrup warm.
Heat the oil in a wok or deep-fryer. Fry each fish for 10 minutes, or until crisp and golden.
Drizzle the fish with the glaze and serve.

Thai Beef Salad

noreply@blogger.com (Lynn) — Mon, 03 Aug 2009 08:46:00 +0000

Serves 4

Ingredients:

500g sirloin steak
2 tbsp soy sauce
2 cloves garlic, crushed
1 tbsp rice wine
2 tbsp olive oil
125g thin egg noodles
125g green beans, trimmed and blanched
½ English cucumber, seeded and thinly sliced
3 small red chilli peppers, seeded and sliced
2 tbsp fresh cilantro, chopped
2 tbsp fresh mint leaves
1 cup (125g) fresh bean sprouts or mung beans, rinsed
1 cup (125g) unsalted roasted peanuts

Dressing:
2 tbsp lime juice
2 tbsp fish sauce
1 clove garlic, crushed
1 tbsp palm sugar or brown sugar

Method:

Place steak in glass or ceramic bowl. Combine soy sauce, garlic and rice wine, pour over steak and turn to coat with marinade. Cover and marinate for 30 minutes. Drain steak and pat dry with paper towels.
In a frying pan over high heat, warm oil. When hot, add steak and cook until light brown on outside and rare on inside, about 2 minutes on each side. Allow steak to cool, then thinly slice across grain and set aside.
Cook noodles as directed on package. Drain and allow to cool.
In bowl, combine steak, noodles, green beans, cucumber, chilli peppers, cilantro, mint, bean sprouts ot mung beans and peanuts.
To make dressing, place lime juice, fish sauce, garlic and palm or brown sugar into jar with screw top. Shake well and set aside.
Add dressing to salad, toss gently and serve.

Thai Basil Chicken

noreply@blogger.com (Lynn) — Sat, 01 Aug 2009 08:45:00 +0000

Serves 4

Ingredients:

150g cellophane noodles or rice vermicelli
2 tbsp fish sauce
1 tbsp rice wine
5 cloves garlic, crushed
2 tbsp scallions, finely chopped
500g skinless chicken breast fillets, sliced
2 tbsp vegetable oil
1 small red chilli pepper, seeded and chopped
1 red capsicum, seeded and sliced
1 red onion, sliced
2 tbsp soy sauce
1 tbsp water
2 tsp palm sugar or brown sugar
½ cup (15g) freah basil leaves

Method:

Soak noodles in boiling water for 10 minutes; drain. In bowl, combine fish sauce, rice wine, 2 cloves garlic and scallions. Add chicken and stir to coat with marinade. Cover and allow to marinate in refrigerator for 1 hour. Drain.
In wok or frying pan over medium-high heat, warm oil. Add remaining 3 cloves garlic and chilli pepper. Cook until aromatic, about 1 minute. Add chicken and cook until tender, 4-5 minutes. Reduce heat to medium and stir in capsicum, onion, noodles, soy sauce, water and sugar. Cook, stirring occasionally, until noodles are heated through, about 2 minutes. Remove from heat and stir in basil.
Spoon into individual bowls and serve immediately.

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