Recipes

Easy Chocolate Brownie

noreply@blogger.com (Lynn's recipe) — Sat, 06 Oct 2012 09:52:00 +0000

Ingredients:
150g butter
1 cup brown sugar
2 eggs
1/2 cup plain flour
1/2 cup cocoa

Methods:

Preheat oven @ 160°C, grease 9 inch baking pan.
Beat butter and sugar until fluffy.
Add eggs one at a time on low speed.
Add in flour and cocoa beat until well blended.
Spread batter evenly in prepared pan.
Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan.

Ginseng Chicken Soup

noreply@blogger.com (Lynn's recipe) — Mon, 13 Feb 2012 11:16:00 +0000

Ingredients:

1/2 Chicken

1 Panax Ginseng (Chinese: 人参: pinyin: ren shen)

16g Codonopsis pilosula (Chinese: 党参; pinyin: dang shen)

7g Angelica sinensis (Chinese: 当归; pinyin: dang gui)

12g Dioscoreae (Chinese: 山药; pinyin: shan yao)

5g Astragali Seu Hedysan (Chinese: 北芪, 黃芪; pinyin: bei qi, huang qi)

5g Ligusticum Chuangxiong Hort (Chinese: 川芎;pinyin: chuang xiong)

15g Polygonatum Odortum (Chinese: 玉竹; pinyin: yu zhu)

15g Lycium Barbarum / Wolfberry (Chinese: 枸杞; pinyin: gou qi)

10 Fructus Ziziphi Jujubae / Red Dates (Chinese: 红枣;pinyin: hong zao)

Method:

Chop chicken to small pieces and skin removed.
Blanch chicken pieces in a pot of boiling water for 5 minutes. Drain and set aside.
Place the blanched chicken and the rest of the ingredients (except for the Lycium Barbarum / Wolfberry) into a pot with the water.
Bring to a boil, continue boiling over high heat for 10 minutes. Reduce heat to a lower flame and simmer for 2-3 hrs.
Add Lycium Barbarum / Wolfberry at the last 15 minutes of cooking.
Add salt to taste.

Tips: You can also use a slow cook, or use a thermal pot .

Seafood Spaghetti with Tomato Sauce

noreply@blogger.com (Lynn's recipe) — Mon, 16 Jan 2012 06:54:00 +0000

INGREDIENTS:

l lb shrimp, squid, clams (shelled weight)

4 T olive oil

1 14oz can crushed tomatoes

2/3 cup dry white wine

1 small carrot, finely minced

3 T fresh parsley, chopped

3 cloves garlic, minced
1 lb spaghetti
6 quarts water

METHOD:

Clean the squid and cut into small pieces.
Boil the squid over medium heat in 1 1/2 cups lightly salted water for anywhere from 30 to 45 minutes or more, until tender.
Steam clams over high heat in very little water till they open. Discard any that do not open. Drain and when cool enough to handle, shell. Set aside.
Add shrimp into a little boiling water for 1 or 2 minutes. Drain and shell. It is easier to shell shrimp while hot or quite warm. The shell seems to adhere to the flesh when cold. Set aside.
In a large pan heat 2 T of oil. Add the minced garlic and carrot, sauté over medium heat.
Heat the rest of the oil in a deep skillet over medium heat, add the squid and brown for 5 minutes adding 1/2 the parsley for the last few minutes of cooking.
Add wine and the rest of the chopped parsley and the tomatoes to the pan with the carrot.
Reduce the heat under the tomato sauce.
Add the squid continue simmering over low heat for about 15 minutes, until sauce is reduced.
Add the remainder of the seafood. Simmer 5 minutes.
Season to taste with salt.
Cook the pasta. When ready, drain. Save some of the cooking water in case you want to have the sauce more liquid.
Place pasta in bowl and pour sauce over it, mix well and serve.

Bing Tang Yin Er (White Fungus Rock Sugar)

noreply@blogger.com (Lynn's recipe) — Sun, 15 Jan 2012 06:35:00 +0000

Serves 2

Ingredients:

1/2 cup Yin Er (White Fungus)
10 Fructus Lycii (Chinese name Gou Qi, you may find it in any Chinese Herbal store)
1 tbsp barley
10 red dates
3 cups water
Bing Tang (Rock Sugar) ( to taste)

Method:

Soak Yin Er in water at least for overnight, drain the water and rinse it well (if you plan ahead, you may soak the Yin Er 2 days before you plan to make this dessert, and keep changing water every day. This will help the Yin Er have a softer texture)
Soak barley for 1/2 hr.
Rinse the Fructus Lychii and set it aside.
Place cups of water in a pot and brings to boil.
Put in Yin Er, boil for 5 minutes, and then put in Bing Tang. Boil for another 2 minutes. Then put in Fructus Lycii. Keep boiling for one minute, then you are ready to serve.

Mantuo (Chinese Steamed Bun)

noreply@blogger.com (Lynn's recipe) — Sat, 03 Dec 2011 07:32:00 +0000

Ingredients:

4 cups of all-purpose flour
1 ½ cups of warm water
1 tablespoon of Sugar
1 tablespoon of yeast

Method:

Sprinkle yeast and sugar in a small bowl and mix it 4 tablespoons of warm water. Then leave it there around 15 minutes.
Put the flour in a bowl and start to make a well in the center then pour all the yeast mixture together with the remaining water. After that mix everything until it become dough.
Turn the dough onto a floured board and keep knead until it become smooth. Put back dough into the bowl, cover and place it in a warm place for an hour or leave it until the size become double.
Once the dough double it size, punch down few times, cover back and wait for another 20 minutes longer. Again knead the dough for the last time and make shape into rolls.
Used a steamer, pour water and boil it. Put all the rolls just now into the steamer and make sure give some space at least 1 inch gap between the rolls.
Lastly, cook it about 15 minutes or until it cooked through and firm. You also can deep fry the mantou.

Chocolate Cookies

noreply@blogger.com (Lynn's recipe) — Sun, 02 Oct 2011 09:18:00 +0000

Ingredients

125g flour

100g butter (soften)

80g caster sugar

2 tbsp cocoa powder

1 tbsp baking powder

Method:

Preheat Oven.
Sieve flour, cocoa powder and baking powder.
Add sugar.
Use finger rub in the butter into the mixture.
Make into small dough onto the baking tray and bake for 10-12 mins at 190°C.

Japanese Chicken Curry

noreply@blogger.com (Lynn's recipe) — Wed, 16 Feb 2011 01:29:00 +0000

(serves 4)

Ingredients:

200 g chicken, cubed

2 large onions, thinly sliced

3 large potatoes, peeled and cubed

1 large carrot, peeled and sliced

2 clove garlic, thinly sliced

3 tablespoons curry powder

6 tablespoons flour

600 ml chicken stock

Method:

Season chicken with salt.
Heat 1 tablespoon olive oil in a pot, add garlic and chicken; saute until the beef is cooked.
Add potatoes, carrots and saute for a few minutes.
Add stock; boil for 20 minutes on medium heat.
Heat remaining olive oil in a skillet, brown the onions. Add flour, a little at a time and saute over low heat after each addition.
Remove skillet from heat, add curry powder and mix well.
Add onion/curry mixture into pot and boil for 20 minutes on low heat. Season with salt and pepper to taste.
Serve with Japanese short grain rice.

Easy Cupcake

noreply@blogger.com (Lynn's recipe) — Mon, 30 Aug 2010 03:39:00 +0000

Makes 24 cupcakes

Ingredients

250gm butter, softened (at rm temp)
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
4 large eggs
1 cup milk
2 tsp vanilla essence
2 2/3 cups all purpose flour

Method

Heat oven to 180 degree C. Line 12 muffin cups with paper liners.
Beat butter, sugar, baking powder and salt in a large mixing bowl with a mixer on high speed for a minute or till well blended.
Add eggs, beat for 2 mins or till fluffy, add milk and vanilla then the flour till just blended.
Spoon batter into muffin cup filling each cup at about 2/3 full.
Bake for 20 - 25 mins till a wooden pick inserted in the centers of cupcakes comes out clean.
Cool pan for 5 mins before removing from pan to rack.

Lemon Grass and Ginger Pears

noreply@blogger.com (Lynn's recipe) — 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's recipe) — 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's recipe) — 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's recipe) — 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's recipe) — 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's recipe) — 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's recipe) — 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's recipe) — 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's recipe) — 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's recipe) — 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's recipe) — 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's recipe) — 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's recipe) — 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's recipe) — 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's recipe) — 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's recipe) — 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's recipe) — 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.