Recent Recipes
Golden Baskets Recipe
Comments (0) | Friday, February 26, 2010
Made this appetizer for the second time and realized we both enjoyed having it. It’s so simple to make and it look attractive in a way. Good having it when you having a party.
Ingredients:7oz package spring roll sheets, 5 x 5 inches, or filo pastry, thawed if frozen
Filling:
1 – 1½ tablespoons sunflower oil
2 garlic cloves, finely chopped
7oz ground chicken or shrimp
¼ cup carrots, finely diced
¼ cup corn kernels, thawed if frozen
¼ cup green peas, thawed if frozen
½ cup red bell pepper, seeded and finely diced
1 tablespoon light soy sauce
½ teaspoon ground white pepper
Pinch curry powder
1 green onion, finely chopped
Garnish:
30 cilantro leaves
2 long red chilies, stemmed, seeded, and finely sliced
Method:
1) Make the filing. Heat oil in a nonstick wok or skillet and stir-fry garlic over medium heat until lightly browned. Add chicken or shrimp, crumbling and breaking up the meat until it has separated and cooked.
2) Add the carrots, corn, peas, and red bell pepper and stir-fry for 1-2 minutes. Add the soy sauce, ground white pepper, curry powder, and green onion, combine well, and set aside.
3) Cut the spring roll sheets or filo pastry into 60 squares, each 2½ x 2½ inches. Lay 2 squares in each indentation in a muffin pan used for making 1½ inch muffins, overlapping the squares so that the top sheet is at an angle of 45 degrees to the bottom one. Prepare 30 baskets and bake in a preheated over, 350F, for 10-12 minutes or until crispy and golden brown. Carefully remove baskets and let cool slightly.
4) Spoon the filling into the baskets and serve at room temperature, garnished with a cilantro leaf and some chili slices.
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Steamed Shrimp (Zheng Xia) Recipe
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This is one of our favorite. Calvin and I love this dish and we always order it at the restaurant. One day, I decided to try it at home. Well, having at home of course its way cheaper than in a restaurant. One good thing having it at home is that, you don’t have to worry about being messy. And you can lick your 10 fingers without worrying about the eyes on you in public.
Ingredients:
1 1/4 lb (500g) uncooked jumbo shrimp
1/2 tsp salt
3 green onions (scallions), halved
8 thin slices ginger root
2 tbsp Chinese rice wine
Method:
Remove the feelers of the shrimp but keep the shells and heads on. Rinse thoroughly and drain. Pour water in a steamer and bring to the boil. Arrange one half of the green onions and 4 slices of ginger in a deep dish, arrange the shrimp over the top, and sprinkle with salt. Scatter the remaining green onions and sliced ginger over the shrimp. When the water has reached a rolling boil, stand the shrimp in the steamer, and steam on high for 10-15 minutes. Remove the shrimp out the steamer and drizzle with wine. Serve hot.
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Corn and Bacon Crustless Quiches Recipe
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It’s weekend again. Who don’t love weekend ya? My weekend always seem the fastest time that flew away. I had million of things I want to do with my hubby but it was ended up doing something else. Not that I hate it, just wishes that I have more time during the weekend.
Anyways, I have so much to write but I have some technical problem. Hmm….. Hopefully it will fix soon.
Today, I would love to show you a new recipe that I tried early on these days. Besides shopping, I love to cook. I love to try on new things and find more new taste on food same goes to life. Since it’s a weekend why not I share this recipe with you guys and you can try it at home with your love one. Let me know what you think about it.
Ingredients:
4 corn cobs
2 teaspoons olive oil
2 rashers bacon, cut into thin strips
1 small onion, finely chopped
3 eggs, lightly beaten
2 tablespoons chopped chives
2 tablespoons chopped fresh parsley
¾ cup (60 g/ 2 oz) fresh white breadcrumbs
1/3 cup (80ml / 2 ¾ fl oz) cream
Method:
1) 1) Preheat the oven to 180 C (350F / Gas 4). Lightly grease four ¾ cup (185ml / 6 fl oz) ramekins. Remove the husks from the corn and, using a coarse grater, grate the corn kernels into a deep bowl-there should be about 1 ½ cups corn flesh and juice.
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3)Put the ramekins in a large baking dish. Add enough hot water to come halfway up the sides of the ramekins. Lay foil loosely over the top. Bake for 25-30 minutes or until just set.
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Noodles with Chicken and Black Beans Recipe
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Ingredients :
2 teaspoons salted black beans
oil, for cooking
2 teaspoons sesame oil
500g (1 lb) chicken thigh fillets, cut into thin strips
3 cloves garlic, very thinly sliced
4 spring onions, chopped
1 teaspoon sugar
1 red capsicum, sliced
100g (3 1/2 oz) green beans, cut into short pieces
300g (10 oz) Hokkien noodles
2 tablespoon oyster sauce
1 tablespoon soy sauce
Method:
1) Rinse the black beans in running water. Drain and roughly chop.
2) Heat a wok until very hot, add 1 tablespoon of oil and the sesame oil and swirl it around to coat the side. Stir-fry the chicken in three batches, until well browned, tossing regularly. Remove from the wok and set aside.
3) Reheat the wok, add 1 tablespoon of the oil and stir-fry the garlic and spring onion for 1 minutes. Add the black beans, sugar, capsicum and green beans, and cook for 1 minute. Sprinkle with 2 tablespoons of water, cover and steam for 2 minutes.
4) Gently separate the noodles and add to the wok with the chicken, oyster sauce and soy sauce, and toss well to combine. Cook, covered, for about 2 minutes, or until the noodles are just softened.
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Thai-Style Whole Snapper Recipe
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Ingredients:
2 garlic cloves, crushed
1 tablespoon fish sauce
2 tablespoons lemon juice
1 tablespoon grated fresh ginger
2 tablespoons sweet chili sauce
2 tablespoons chopped fresh coriander
1 tablespoons rice wine vinegar
2 tablespoons white wine
600g (1 1/4 lb) whole snapper, cleaned and scaled (ask your fishmonger to do this)
2 spring onions, cut into thin strips
2 garlic cloves, crushed
1 tablespoon fish sauce
2 tablespoons lemon juice
1 tablespoon grated fresh ginger
2 tablespoons sweet chili sauce
2 tablespoons chopped fresh coriander
1 tablespoons rice wine vinegar
2 tablespoons white wine
600g (1 1/4 lb) whole snapper, cleaned and scaled (ask your fishmonger to do this)
2 spring onions, cut into thin strips
1) Preheat the oven to 190 c (375 F/ Gas 5). Place the garlic, fish sauce, lemon juice, ginger, chili sauce, coriander, rice wine vinegar and wine in a jug and mix together well.
2) Place the snapper on a large piece of foil on a baking tray. Pour the marinade over the fish and sprinkle with spring onion.
3) Wrap some foil around the fish like a parcel and place in the oven. Bake for 20-30 minutes or until the flesh flakes easily when tested with a fork. Serve immediately with steamed rice.
Note: My spring onions got burned because I did not wrapped it properly.
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About Me
- JennBunny
- Living life to the fullest! What make me satisfy the most are having good foods from street to fine dining at any city! And when I want an escape from my stressful world, I tend to see myself in the kitchen making yummy foods. Always welcome guinea pig to taste my new recipes…..