Asian Recipes

Sexy Vegetables and Omelete Cake ala Gabriele Noe

2010-11-27T21:13:00.000-08:00

Ingredients :

250 gr boneless leg of lamb
80 g onion>
80 g paprika
10 g garlic
70 gr potatoes and parsley
60 grams of beans & zucchini
60 g carrot
80 g eggplant
30 g soy sauce

3 g salt

2 gr coriander

2 g star anis

2 gr cloves

2 gr black pepper

2 g cinnamon

8 gr flour

25 ml vegetables oil

30 g cabbage

4 gr sesame seeds

4 eggs

30 g leeks

15 g onion

2 g salt

15 g vegetables oil

20 ml milk

10 g fried onions

Method :

Fry a few layers of egg omelette, set aside.
Cut the thin leg of lamb, then fried in a skillet containing vegetable oil, pour the soy sauce, seasoning, then set aside.
Fried pieces of eggplant and potatoes, Leek, and pepper, set aside.
Prepare circular mold omelets, eggs cooked omelette print, then give the eggplant on top, then add egg omelet mold, then cut leg of lamb, then on it again, add carrots and zucchini fries.
saute cabbage with oil and sesame seeds, then put in between layers of mutton and an omelet, Decorate with coriander leaves.

Korean Cuisine in Classic situation

2010-11-26T12:50:00.001-08:00

"Korean cuisine is that pungent, spicy taste at all. If salty, yes, really salty," he said Arletta Danisworo to Female Compass when asked about Korean cuisine in his eyes. Arletta, was the MC at the same time chef who also has his own cooking at home. When asked, Letta, so he always called, was on duty as the MC at the opening SamWon House is located in Setiabudi, Kuningan, South Jakarta.

Trying to bridge the sense that is too fast, without compromising the essence of the taste of authentic Korean cuisine, the owner, Albert Amoro, invite a chef with experience in the Korean restaurant about 25 years for authentic Korean food mix to make it more acceptable to the tongue of the people of Jakarta.

"Korean food is healthy, because it does not use oil that is harmful to the heart. Many also use spices, like garlic is good for health, as well as many processed vegetables, and seafood.

More than 50 kinds of Korean dishes served Samwon House, ranging from a variety of Korean barbecue (Gogi-Gui) made from beef which is very typical, like Galbi Sal, Jumul Deungshim-Luke, The Yum Galbi, Wou-Gui Sul, or grilled chicken (Dak Bulgogi). No less special is grilled seafood such as Kongchi-Gul (Sanma fish), Sae Wu Gui (shrimp), or Jangeo Gui (eel).

For those who like the taste of savory, taste the soup typical Jeongol Korean Soup, such as Visit Jeongol, Budae-jjigae Jeongol, Jeongol Kimchi, and others. For enthusiasts mix in a bowl of rice dish complete with a menu of side dishes and vegetables, can enjoy a choice of Bibimbap, for example Dolsot and Dolsot Beoseot Kimchi Bibimbap Bibimbap. Other special options are hotplates a savory dish like Sogogi Bokkeum, ginseng chicken soup that is believed efficacious samgyetang create longevity, also soup Yukgaejang, Miyeok Guk (with shells), or Japchae which is cah various vegetables and meat mixture.

After you order, do not be surprised if all of a sudden the waitress brought six dishes in small plates on your desk. This is the Pan Can, which is sort of a free appetizer which is served to accompany guests to the main meal arrives.

"We also try to create a classic atmosphere with unique interior design. On the wall tatami area, you will see a very large garden picture. To give the impression that you're there at Gyeongbokgung Palace is a beautiful park. In addition, ornaments in surrounding areas also attempted to use ornaments that reflect the Korean culture, "explained Albert at the opening ceremony some time ago....

Diet Book for Asian Women

2010-08-16T18:52:00.000-07:00

Many people, especially women, who want to knock on a diet but the information problem. When reading books about the diet, the information provided was not suitable for Asians. From the selection of food alone, for example, the menu offered many examples of hard to get here. Another example, a healthy weight limit for Asians and Americans are different.

Another factor is the problem of delivery that is too scientific, so it is difficult to understand.

Departure from the things that's, PT Nutrifood compiled a book on diet entitled Sure-You-Can-Do-Diet. This book is in accordance with the lifestyle of Asians, since it was conceived solely by Nutrifood Research Center.

"The only difference with other diet books, diet books inimenggunakan easily understandable language, with designs and pictures that make this book enjoyable," said Elisa Halim, WRP Brand Manager, during the launch of Sure-You-Can-Do-Diet Book at the Black Steer Restaurant, Fx, Senayan, Thursday (05/27/2010).

This book presents information on proper nutrition, exercise guidelines a complete and easy to do, to how to achieve perfect posture. In addition, there are various day by day an exciting tips & tricks.

Thus, the book consists of five chapters of this can change the paradigm of thinking that the weight-loss program is hard to follow, and not necessarily successful. According to Elisa, Sure-You-Can-Do-Diet Book invites readers to make the diet as a lifestyle, so can still enjoy life without torment.

Asian Food

2010-08-16T16:42:00.000-07:00

Asian food is known for the distinctive taste is flavored with various spices. Asian countries are famous for cooking up all over the world are Japan, India, China and Thailand.

Japan is famous for sushi. Sushi is food that most uses of raw materials but presented in a fresh condition. Although very popular, many Indonesian people are not familiar with the taste of sushi and feel weird when eating raw seafood, especially raw fish. In addition, sushi there are also other typical Japanese foods such as Teppanyaki, Shabu-shabu, Sukiyaki, Tempura and many more.

Just like Japanese food, Indian food is also famous in the world. Indian nation is a nation of immigrants where English was once more sent to workers in countries of the colony and settled until now. Therefore, an Indian restaurant can easily be found in many countries in the world, especially countries of the former British colony. India is very famous for its unique curry full of flavor and spices. Other food is equally delicious masala, kebabs, roti prata, mutton and bread chane.

China has also spawned a lot of delicious food that is easily found everywhere. Chinese cuisine is very popular and became everybody's favorite. Besides easy to cook and do not take a long time, this dish tastes readily accepted by anyone. You must have been familiar with the cap cay, kweetiaw, fu yung hai and koloke, don't you? In Indonesia, the fourth Chinese cuisine has become the number one choice. In developed countries the Chinese cuisine is famous for cheap price, easily accessible and always available anytime.

Thai cuisine is its popularity began to rise along with the world famous tourism. Many other citizens began to be fond of tasty Thai cuisine and spicy. At first glance similar to Thai food Indonesian cuisine but with a flavor that is not as strong as the Indonesian cuisine. Thai food uses a lot of fruit as the raw material ingredients, spices are also diverse. The most famous dishes are Tom Yam and Kari with various types.

Egg Beancurd with Seafood in Black Pepper Sauce

2009-12-22T15:42:00.000-08:00

Ingredients :

2pcs egg beancurd,
4 pcs prawns,
1pcs fresh squids
4 pcs mussels
8 pcs straw mushrooms [soak in boling water and rinse]
1 clove of sliced ginger
a stalk of spring onion
a few sliced of curved carrot [soak in boling water and rinse]
1 cup of oil

Marinade :
1/3 table spoon salt, 1/2 tsp cornflour, pinch of pepper, a dash of sesame oil

Sauce :

2tsp black pepper sauce
1/2 cup of water
1/2 tsp dark soy sauce
1/2 tsp light soy sauce
1/2 tsp sugar
1 1/2 tsp cornflour

Method :

Cut Egg beancurd into thick pieces. Fry until both sides turn golden
Rinse seafood, wipe dry and blend with marinade
Heat 2 tsp of cooking oil. Saute ginger sliced, garlic sliced and sectioned spring onion. Put in seafood and saute thoroughly. Add mushrooms and curved carrots
Add black pepper sauce and stir fry for a while. Pour in sauce and stir well
Pour all cooked ingredients onto egg beancurd
Served

Tea Pudding Recipe Orci Chocho

2009-12-22T15:28:00.000-08:00

Cooking Recipes to Celebrate the New Year Festival and Christmas parties is Tea Pudding Recipe Orci Chocho, this Special meal snack recipes is really good to celebrate New Year and Christmast.
Ingredients [1]:

1 / 2 cans of lychees, crushed
3 wrapped tea bags, dip into the 500 ml of boiling water for 1 minute
4 tablespoons instant powdered milk
100 gr sugar
1 packet of white gelatin
100 ml sweet orange juice

Ingredients [2] To Make Tea Pudding Recipe Chocho Orci:

1 packet gelatin chocolate
1 tablespoon cocoa powder, dissolved in 50 ml hot water
500 ml of liquid milk
100 gr sugar

Ingredients fot topping on Tea Pudding Recipe Chocho Orci:

400 ml of liquid milk
400 ml of liquid milk
100 gr sugar
1 egg yolk, beaten with 1 tablespoon granulated sugar until white
1 tablespoon cornstarch, dissolved in a little water

Method :

Materials [1]: mix all ingredients, mix well. Simmer over low heat until boiling. Pour into a glass footed serving up half a glass. Chill.
Material [2]: mix all ingredients, mix well. Simmer over low heat until boiling. Remove and pour over to the ingredients [1] until the glass almost full. Chill.
Created topping : mix milk and sugar, bring to a boil over low heat until boiling. Enter the cornmeal, stirring constantly, put egg yolks, stirring until boiling. Remove and filtering.
Serve the pudding with the topping, Served for 10 persons

Nutritional value per serving:
Energy: 181 Cal
Protein: 5.4 g
Fat: 5.1 g
Carbohydrates: 29.1 grams

Steamed Pork Patty with Preserved Shrimp Paste and Squids

2009-12-21T23:31:00.000-08:00

Ingredients :

225 g half-fatty pork
113 g fresh squids
3/4 tbsp preserved shrimp paste
1/2 tbsp chopped ginger
1 tbsp diced spring onion
chilli rings

Seasoning :

1 tbsp light soy sauce
1/2 tsp sugar
1/2 tbsp oil
1/2 tbsp caltrop starch

Method :

Gut the squids and remove the bones inside. Rinse, drain and dice them.
Finely chop the pork (or have it ground at the butcher's) and mix in preserved shrimp paste, chopped ginger, seasoning and diced squids. Arrange the pork mixture on a deep plate and spread it out like a patty. Steam over high heat for 10minute until done Sprinkle spring onion on top and steam for a while. Garnish with chilli rings and serves.

Stewed Pomelo Peel with Shrimp Roe

2009-12-21T20:30:00.000-08:00

Ingredients :

2 tsps dried shrimp roe
4 slice pomelo peel
1 dace
19 dried shrimp
4 cloves garlic
3 tbsps oil

Seasoning :

2 cup water
1/4 tsp salt
1/2 tsp sugar
2 cups chicken stock

Thickening glaze :

1 1/2 cups stock from poaching pomelo peel
4 tsps oyster sauce
1 tbsp dark soy sauce
1/2 tsp sugar
1/4 tsp salt

Caltrop starch solution :

1 tbsps water
1 tsp caltrop starch

Method :

Scrape off the green rind of the pomelo peel. Use only the white part. Soak it in water. Squeeze ot excess water. Repeat this step several times to remove the bitter taste.
Fry dace till golden. Deep fry garlic till golden. Soak dried shrimps in water until soft. Stir fry them till fragrance. Set aside.
Bring oil t the boil. Soak pomelo peel in oil for a while. Add seasoning and all ingredients from step (2). Bring to the boil again and cook over low heat for 1 hour till pomelo peel is soft. Drain and save 1 1/2 cup of the stock.
Fry shrimp roe in a dry wok. Add 1 clove of garlic. Stir fry further and discard the garlic. Dish up.
Bring thickeningglaze to the boil. Add pomelo peel and simmer for 10 minutes. Thickening with caltrop starch solution. Sprinkle shrimp roe on top. Serve.

Rainbow Pudding

2009-11-21T01:20:00.000-08:00

Ingredients (A):

1 pks (6-7 g) to a white powder / green
¼ tsp pandan paste
100 g granulated sugar
400 ml of water
150 ml of fresh liquid milk
1 tablespoon sweetened condensed milk
1 / 5 tsp fine salt
1 / 5 tsp fine salt

Ingredients (B) :

1 pks (6-7 g) to a white powder / yellow
¼ teaspoon lemon pasta / orange
100 g granulated sugar
400 ml of water
1 tablespoon sweetened condensed milk
150 ml of fresh liquid milk

Ingredients C:

1 pks (6-7 g) powder that white / red
¼ tsp strawberry paste
100 g granulated sugar
400 ml of water
1 tablespoon sweetened condensed milk

How to make :

Material A: Dissolve the powder to the sugar, salt and water. Mix well. Cook, stirring constantly, stir until boiling.
Shortly before appointed, add the fresh liquid milk, sweetened condensed milk and pandan paste. Bring to a boil again. Lift.
Prepare the cake-lined pan height and width. Pour the pudding batter, chill.
Ingredients B: Dissolve the powder to the sugar, salt and water. Mix well. Cook, stirring constantly until boiling.
Add fresh liquid milk, sweetened condensed milk and pasta orange / orange. Bring to boil again. Lift.
Pour batter to B to the pudding mixture A. Refrigerate until slightly hardened.
Batter C: dissolve the powder to the sugar and salt. Mix well. Cook, stirring constantly, stir until boiling. Add a fresh liquid milk, sweetened condensed milk and pasta strawberries. Bring to a boil again. Lift.
Pour batter to C to the pudding mixture B. Chill until hardened.
Remove the pudding from pan, cut into pieces with a star print multilevel or cut according to taste. Set in the immediatelly. Serve it in plate.

Cookies Bar Christmas easy Recipes

2009-11-19T21:23:00.000-08:00

You can make easy Christmas recipes as cookies bar. You only need one frying pan, No need to shuffle and contains only 7 ingredients. how to make?:

Preheat oven to 350 first-degree
Put 1 / 2 cup butter or margarine in a medium pan put in a warm oven.

Ingredients :

1 & 1 / 2 cup crackers crumbs (you can destroy it yourself or buy it in the form of crumbs)
1 can sweetened condensed milk
1 bag (12 oxs.) Chocolate chips
1 & 1 / 3 cup coconut
1 bag white chocolate chips
beans were destroyed, according to your choice

Method :

After the butter melts on the pan then cover with the above materials in accordance with the order. Press firmly.
Bake for 25 - 30 minutes or until light brown look. Do not bake it too long. Chill. Even you can make it feel like ice.
Cut into bars. Store in a closed place with temperatures.
Ready to serve

Cheese and Nuts ball

2009-11-19T21:08:00.000-08:00

Ingredients :

1 1 / 4 cup Peanut butter
3 / 4 cup sugar cup
1 / 4 cup coconut (optional)
2 cups of cereal
1 1 / 2 cups cups chocolate chips
1 teaspoon shortening (fat to make cookies)

Method :

In a bowl combine and mix ingredients such as peanut butter, corn syrup, sugar and coconut until well blended.
Shape into balls and place on wax paper or other surfaces such as butcher paper, plates, etc. to place your chips while you melt it
Put cholocolate chipsnya and shortening in a bowl that can be inserted into and then thawed with micorwave highest level for 1-2 minutes. Stir to mix.
Then roll on the balls of peanut butter last
Let stand until the chocolate started to harden and keep the place closed.
Ready to serve

Kimchi

2009-11-19T20:54:00.000-08:00

Kimchi is a traditional Korean food made from Chili and vegetables. It often contains things like Chinese cabbage, radish, garlic, red pepper, spring onion, shrimp, ginger, salt, and sugar.

Kimchi is usually very strong for non-Koreans. There are many different types and Koreans typically eat Kimchi in every meal. It is a staple of Korean food. Kimchi can be stored for a long time and it does not go bad. However, when it is exposed to hot weather for certain time, Kimchi turns sore. So, it should not be put out unless it is going to be eaten soon. In Korea Kimchi Pots are a common sight. They are large terra cotta pots where the kimchi is stored until it can be eaten or until it ferments. A typical batch of kimchi takes about 2 weeks to ferment but some varieties can be eaten right away. Some must be stored for over a year to be finished. The fermentation gives the kimchi a pickle-like quality and generally soggy or limp kimchi is not good. how to make kimchi? :
Ingredients :

2 medium size Napa cabbages and 2 Korean radishes
salt, sweet rice powder, sugar, water
4- 6 cups of hot pepper flakes
fish sauce, white onion, fresh garlic, ginger
green onions, Asian chives, fresh oysters (optional)

Method :

Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.
Soak each piece in cold water and sprinkle some salt (about ½ cup of salt per 1 medium size cabbage), and then set it aside for 2 hours. (tip: the stem should get more salt than leaf part)
Skin 2 radishes and cut them into 1 inch cube shapes. Do this by cutting them into several disks, and then cutting horizontally, and then cutting vertically. Put them in a big bowl and sprinkle them with ½ cup of salt. Then set these aside, too.
Skin 2 radishes and cut them into 1 inch cube shapes. Do this by cutting them into several disks, and then cutting horizontally, and then cutting vertically. Put them in a big bowl and sprinkle them with ½ cup of salt. Then set these aside, too.
Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk. (The total salting process will take 4 hours)
Rinse the salted cabbage and radish with cold water 3 times

Making Kimchi Paste

Make porridge

Put ½ cup of sweet rice powder (you can replace with plain flour) and 3 cups of water into a skillet and mix them up. Then cook over medium- high heat, stirring constantly.
When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down.
Place the cold porridge into a big bowl. Now you will add all your ingredients one by one.
Add 1 cup of fish sauce, 4~6 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1 tbs of minced ginger, 1 medium size minced onion (tip: much easier to use a food processor.)
Add 7 diagonally-sliced green onions, 2 cups of Asian chives (cut into 2 inches in length), and 2 cups of shredded Korean radish.
Add 2 cups of frozen oysters, but this is optional. (I found out lots of people can’t eat them.)
Mix all ingredients well and your Kimchi paste is done

Spread our paste on the leaves and make your kaktugi
* I recommend you wear rubber gloves so that you won’t irritate your skin.

Spread the Kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands.
Put it into an air- tight sealed plastic container or glass jar.
Mix your leftover paste with your radish cubes (kaktugi).

You can eat it fresh right after making or wait until it’s fermented. Put the Kimchi container at room temperature for 1 or 2 days and keep it in the refrigerator.

Wine Compote

2009-11-13T21:34:00.001-08:00

Ingredients :

6 firm ripe peaches, halved and stones removed
1 cup or 250 ml 8 fl oz re wine
2-3 tablespoons honey
1 cinnamon stick

Method :

Cut peaches into thick slices
Place wine, honey and cinnamon stick into a saucepean and bring to the boil, reduce heat and simmer for 5 minutes
Add peaches to saucepean and cook for 5-10 minutes or until slightly softened. Set aside to cool, then chill

tipsAs a serving suggestion, accompany with natural yoghurt

Lychee and Rockmelon salad

2009-11-13T21:12:00.000-08:00

Ingredients :

1 Rockmelon
2 cups canned lychees, drained
2 tablespoons freshly chopped mint
3/4 sweet white wine

Method :

Peel and seed rockmelon, cut flesh into cubes
In a large bowl combine rockmelon, lychees and mint
Pour over wine, toss well and refrigerate until ready to serve

Tips :
Lychees are rare subtropical fruit originating in South China. There the lychee is very important in their culture and famed as "the king of fruit"

Alang-Alang Villa

2009-11-12T02:49:00.000-08:00

Located in the colourful neighbourhood of Petitenget Kerobokan, d’Alang Alang Villas is an exclusive property of 6 artistically designed private villas in a choice of different bedroom configurations. Kerobokan is one of Bali’s most progressive areas characterized by outstanding dining and shopping facilities for the pleasure of modern travellers.

d’Alang Alang Villas have been created to anticipate the needs of couples and families travelling together by inviting them to experience the concept of tropical living. Each villa is set within a private Balinese styled compound featuring a swimming pool and other necessary home facilities. All villa categories have an integrated lounge, kitchen and dining environment designed to incorporate a tasteful contemporary decor beneath a traditional Balinese roof structure. In an effort to draw attention to the island’s artistic heritage, each villa has an individual visual theme that comes alive though the dynamic use of colour, unique paintings and local furnishings.

Address of Alang-Alang Villa :
Jl. Batubelig 168 Br. Umah Alas Kauh
Kerobokan Kelod - Kuta Utara - Bali
Phone : +62 361 8475449

for more detail, just go to : http://www.alang-alangvillas.com

Cream Topped Fruits

2009-11-12T01:08:00.001-08:00

Ingredients :

1 cup caster sugar
3 tablespoons water
1 cup papaya, peeled, seeded and cut into 2 cm or 3/4 in cubes
4 kiwi fruits, peeled and cut into 2 cm or 3/4 in cubes
1/2 cup strawberries, hulled
4 tablespoons whipped cream

Method:

Place sugar in a saucepean. Pour just enough water over sugar to cover. Boil until it forms a golden caramel; do not stir.
Meanwhile, arrange fruit on a serving bowl. Top just cream and pour caramel over the top just before seerving.

Tips :
Raspberry coulis is colorful alternative to caramel. To make coulis, blend or process fresh raspberries with a little icing sugar and a dash lemon juice, then push through a sieve to discard seeds.

Drunken Summer Fruits

2009-11-12T00:25:00.000-08:00

Ingredients :

375 g or 2 1/2 oz mixed berries (raspberries, blueberies, strawberries)
2 white peaches, quartered
2 nectarines, quartered
3/4 cup or 185 ml or 6 fl oz dessert wine
2 table spoon lime juice

Method :

Place berries, peaches and nectarines in a bowl
Pour wine and lime juice over fruit and toes gently to combine. Cover and chill for 20-30 minutes
Serve in deep bowls with some of the marinade.

Make money with your blog

2009-11-05T08:30:00.000-08:00

Before, I really don't know why Page rank google is very important. The first time one of my blog had Page Rank 2, then Page rank 3, and now has page rank 4 but maybe I was late to know about make money blogging. And few months ago, after 1 year blogging I know about Make Money Online, actually there are many $$ in internet, such as : Paid to click, Paid to Review, blog advertising, affiliatte programme, and many more...

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But, if you want to get instant money from your blog, the best way is join with Paid To Reviews Programme, You just join with the website which make cooperation between advertiser and the blogger. You can make your blog become blog advertising and you get paid. It's really easy but really good to earn more money. What happened if you have 100 tasks to review and $10 per tasks? Wanna try to join blog advertising in LinkFrom Blog, don't miss it..!!

Bali Scuba diving - Bluefin

2009-10-19T20:50:00.000-07:00

The diversity of Bali's reefs is always a pleasant surprise for the visiting diver. From manta rays and mola mola migrations, to macro sites and an impressive World War II shipwreck ; there isn't much that this beautiful island can not offer. the ease and accebility of the diving here, which is good year round, makes it a popular activity for diver of all levels and experience.

Bluefin is an established Padi Resort Company based in Sanur, with modern equipment, fast speed boats, an outside servicing centre and a fleet of vehicles providing efficient transfers direct to hotel.

Bluefin Bali also offers certification courses for anyone who is interested in becoming a serious diver. When you become involved in scuba diving, it is always a good idea to obtain as much knowledge as possible about diving, and the diving equipment that you will use.

Although it is rare, sometimes equipment failure in the ocean can be dangerous. Taking scuba diving certification classes will give you the know-how to be safe in an emergency. Bluefin Bali offers several courses in emergency and rescue diving, allowing you to be more comfortable in the ocean.

to see more detail, just see their website : http://www.bluefinbali.com

Language is important?

2009-07-30T02:22:00.000-07:00

If we have planning to visit another country or we have plan to work in other country, we have to know what the country is? and also learning their language maybe important. Because if we are doing some bussiness we need the local person to be our staff, it really good for our bussiness and our target. And also we can learn the language from them. Why? maybe our customer would ask something, if we know a little bit about their language I think is better than we blind about their language because not all peoples know and understand about english language...

I think, you know some place in Indonesia especially Bali, there are many foreign people visit that place even they are doing some bussiness, and mostly local peoples in Bali can speak english well but If we visit for some village maybe they are do not understand about english language...I think it great if we talk to them some of indonesian language even just great : Good morning >> selamat pagi...they will be very happy to hear that..

anyway, there are many ways to learn about the language, we can search or using translate.google.com to translate some words, we can buy the dictionary, we can get the course for foreign language, we purchase calculator dictionary or we buy the digital dictionary. about digital dictionary this is digital Indonesian and english dictionary that you can download it FREE..it make easier for communication with Indonesian person to get cooperation for bussiness or just for make relationship. cheers ;)

Fried Sweet Pancake in Chinese Style

2009-07-28T02:17:00.000-07:00

Ingredients :

150 g flour
3 tbsps glutinous flour
2 tbsps sugar
13/4 cups water
desiccated coconut

Filing :

75 g peanuts (shelled and skinned)
2 tbsps white sesame
2 tbsps black sesame
51/2 tbsps sugar

Method :
Rinse black and white sesame. Drain. Fry in a dry wok till fragrant.
Fry peanuts in a dry wok till fragrant. Crush them. Mix with sugar and sesame as a filling.
Sieve flour and glutinous rice flour together. Add sugar and water. Mix well into a smooth batter.
Heat oil in a pan. Pour in a ladle of batter and fry over low heat till both sides done. Leave it cool. Place filling on top and roll it up. Repeat till all ingredients are used up. Sprinkle desiccated coconut on top to serve. This recipe makes about 10 pancakes.

Stir Fried Minced Pork with Broad Bean Sprouts

2009-07-27T07:34:00.000-07:00

Ingredients :

300 g broad bean sprouts
113 g half-fatty pork
1 egg yolk
2 tbsp diced spring onion

Marinade :

1/3 tsp salt
1/8 tsp sugar
pepper
1/2 tsp caltrop starch
1 tsp oil

Seasoning :

3 tbsps water
1 tbsp light soy sauce
1/2 tsp sugar
1 tsp sesame oil

Method :

Rinse broad bean sprouts. Drain and chop finely.
Finely chop the pork (or have it ground at the butcher's). Mix in marinade. Stir fry till done. Dish up.
Stir fry broad bean sprouts in a dry wok until dry over low heat. Add ground pork and stir fry well. Add egg yolk, seasoning and diced spring onion. Mix well. Serve.

Idea to make fast food restaurant

2009-07-19T01:14:00.001-07:00

If we want to build the fast food resaturant or cafe or coffee shop, we need to get the right place to open our own restaurants, We need to adjust the taste of people around the place, if there is the same restaurant with the same style we our restaurants we have to do the best, and also we have to be brave to advertise it.-->

I need to explain what I have written above, about :
adjust the people's taste arround the place...
For example, if we are Korean and we want to build our Korean restaurants in Indonesia, but we know that Indonesian's people not familiar with sour taste as Korean food, Indonesian people ussually like the sweet and spicy food,...so we can make optional taste, we can serve some Korean food with combination taste..we can make it sour less and make it more spicy, or we just make the original Korean cusine but we have to serve some indonesian food. ...and let see which taste would be more familiar with the people arround the place.

if there is the same restaurant with the same style we our restaurants we have to do the best
for example : we can give the best price for customers, we make the best food with the best taste, we give some bonus or free gift when they leave our restaurants, We give the extra dish (snacks, etc) for any food package they ordered, we give some discount sometimes, and one thing we never forget to give the best service for the customers, give the smile for all cutomers, familiar to talk with them, fast serving, clean place, and never make them bore to wait..we have to respect them much..because without the customers we will be nothing....

we have to be brave to advertise it.
To advertise our restaurant is need plenty of money, but if we have our own restaurants with good taste and good service but no costumers come to try our dishes, it would be nothing.....

Glutionous Rice Dumplings in Almond Sweet Soup

2009-07-16T01:09:00.000-07:00

Ingredients :

113 g big sweet almonds
1 tbsp bitter almonds
3 cups water (for sweet soup)
75 g crushed rock sugar
75 g glutinous rice flour
3 tbsps caltrop starch
1/2 cuo water (for glutionous rice dough)
75 g sesame paste

Method :

Rinse sweet almonds and bitter almonds. Soak in water for 3 hours. Drain puree almonds in 2 cups of water in a blender. Sieve.Blend the residual almonds in 1 cup of water. Sieve again.
Bring two kinds of almonds juice and rock sugar to the boil. Set aside. This is the almonds sweet soup.
Sieve glutinous rice flour and caltrop starch thoroghly. Add water and knead into a dough. Divide the dough into 10 portions. Frozen sesame paste for 1/2 hour and divide into 10 portions. Set aside.
Wrap one portion of sesame paste in one portion of dough. Roll them round in your hands. Cook in boiling water for 5 minutes till they float. Add almonds sweet soup from step (2). Serve.

Fried Rice in Fujian Style

2009-07-16T00:53:00.000-07:00

Ingredients :

300 g steamed rice (2 bowls)
113 g shelled shrimps
2 scallops
113 g chicken meat
1 egg (beaten)
2 tbsps diced broccoli stem
2 dried black mushrooms
2 tbsps diced carrot

Marinade for scallops and shrimps :

1/4 tsp salt
pepper
1/2 tsp caltrop stacrh

Marinate for chicken:

1/4 tsp salt
pepper
sesame oil
1/4 tsp caltrop starch

Thickening glaze :

6 tbsps water
1/4 tsp salt
1/2 tbsp oyster sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/2 tsp caltrop starch

Method :

Devein shrimps and rinse. Rinse scallops. Mix the shrimps and scallops in their marinade. Dice chicken meat and mix with its marinade. Set aside.
Soak dried black mushrooms in water until soft. Remove stems and dice. Scald them with broccoli stems and carrot. Drain.
Scald shrimps and scallops till done. Drain.
Heat some oil in awok. Stir fry beaten egg until fluffy. Add steamedd rice and stir fry till hot.Dish up.
Heat 1 tbsp of oil in a wok and stir fry chicken till done. Add shrimps, scallops, dried black mushrooms, broccoli and carrot. Add thickening glaze and bring to the boil. Pour over rice. Serve.

Golden Deep Fried Beancurd

2009-07-16T00:41:00.000-07:00

Ingredients :

2 cubes firm beancurd
2 tbsps chopped garlic
2 tbsps chopped shalot
1 red chilli (chopped)

Seasoning :

3/4 tsp salt
3/4 tsp chicken powder
1/4 tsp sugar

Method :

Cut each cube of beancurd into 12 pieces. Sprinkle salt over them evenly and leave for 10 minutes.
Deep fry chopped garlic and shallot. Dish up. Stir fry red chilli. Add chopped garlic, shallot, seasoning and mixx well. Set aside.
Heat some oil in wok. Wipe dry each piece of beancurd. Deep fry till golden. Dish up. Pour ingredients from step (2) on top. Serve.

Stuffed Zucchini Rings with Shrimp and Pork

2009-07-16T00:06:00.000-07:00

Ingredients :

2 zucchinis (450 g)
113 g shelled shrimps
75 g half-fatty pork
caltrop starch
shredded carrot (as garnish)

Marinade for shrimps :

1/8 tsp salt
pepper
1/2 tbsp caltrop starch

Marinate for pork :

1/8 tsp salt
1/2 tsp light soy sauce
1/8 tsp sugar
1 tsp caltrop starch

Thickening glaze :

3/4 cup water
1/2 tsp salt
1/2 tbsp oyster sauce
1/4 tsp sugar
sesame oil
1 tsp caltrop starch

Method :

Rinse zucchinis. Cut into slice about 1 inch thick across the length. Seed the slice to create a void at the centre.
Devein shrimps. Rinse and roughly chop. Mix with marinate and stir till sticky. Finely chop pork and mix with marinate. Mix minced shrimp with minced pork well. This is the filling.
Dust the inside of each zucchini ring with caltrop starch. Stuff the filling into each zucchini ring. Repeat until all zucchini rings are stuffed. Fry stuffed zuchini till both sides turn golden. Add thickening glaze and cook for 5 minute. Garnish with shredded carrot. Serve.

Deep Fried Pork Chop in Orange sauce

2009-07-15T23:52:00.000-07:00

Ingredients :
225 g pork chops (lion)

2 fresh oranges
1/2 tbsp Cointreau (or Triple Sec)
1 tbsp caltrop starch

Marinade :

1/4 tsp salt
1/4 tsp sugar
1/2 tbsp light soy sauce
pepper
1 tbsp beaten egg

Seasoning :

1/2 cup orange juice
1/4 tsp salt
1 tbsp sugar
1/2 tsp caltrop starch

Method :

Rinse pork chops. Lightly tap them with the back of a knife to tenderize them. Cut in thick strips. Wipe dry and marinate for 10 minutes.
Grate 1 tbsps of orange zest. Squeeze the oranges to make 1/2 cup of juice. Dice the flesh of any leftover orange.
Add caltrop starch to the pork chops and mix well. Deep fry in hot oil till done. Dish up.
Heat some oil in a wok. Stir fry orange zest over low heat. Add seasoning and bring to the boil. Return pork chop to wok. Sprinkle cointreau and add orange flesh. Serve.

Grouper Cooked ina LIght Broth

2009-07-14T00:08:00.000-07:00

Ingredients :

1 leopard coral grouper (about 450 g)
4 ginger slices (for soaking fish)
3 sprigs spring onion (for soaiking fish)
1 red chilli
3 ginger slice
3 spring onion

Marinade :

1/2 tbsp caltrop starch
pepper

Seasoning :

1 1/2 tbsps light soy sauce
1 tbsp dark soy sauce
1.2 tbsp sugar
1/2 tbsp water

Method :

Gut and scale the grouper. Rinse and wipe dry. Brush marinade over the fish evenly.
Shred red chilli, ginger and spring onion. Bring seasoning to the boil. Set aside.
Heat oil in wok. Stir fry ginger and spring onion (those for soaking fish). Add boiling water and the fish (water must be enough to cover the grouper). Cook over low heat with lid covered for 2 minutes. Remove from heat. Leave it for 6 minutes in the hot broth till done. Dish up.
Heat some oil. Stir fry shredded ginger, spring onion and red chilli. Pour over fish. Add seasoning. Serve.

Braised Lobsters in Stock

2009-07-13T23:57:00.000-07:00

Ingredients :

1 lobster (about 600 g)
1 cup chicken stock
5 slices ginger
2 sprigs spring onion (cut into sections)
1 1/2 tbsps caltrop starch
2 tbsps Shaoxing wine
2 tsps chopped garlic
1 slice shallot

Seasoning :

1/2 tsp salt
1/2 tsp sugar
1/2 tbsp oyster sauce
sesame oil
pepper
6 tbsps water

Clatrop starch solution :

2 tbsps water
1/2 tbsp caltrop starch

Method :

Chop lobster and rinse. Springkle caltrop starch on top. Deep fry in warm oil till done. Set aside.
Heat 3 tbsps of oil in a wok. Stir fry ginger slices, sectioned spring onion, chopped garlic, shallot and lobsters. Sprinkle Shaoxing wine. Add chicken stock and seasoning. Cover the lid and cook for 2 minutes. Add thickening glaze and bring to the boil. Serve.

Roasted Pork Belly

2009-07-13T23:45:00.000-07:00

Ingredients :

900 g pork belly
600 g salt
shredded spring onion

Marinade :

3/4 tsp salt
1/2 tsp sugar
1/2 tbsp Chinese rose wine
1/2 tsp five-spice powder

Method :
Rinse pork belly and wipe dry. Brush seasoning on the pork evenly and marinate it for 30 minutes. Wipe dry.
Preheat oven to 200 degree celcius.
Arrange pork belly in a baking tray with the skin side up. Cover the pork completely in salt. Bake at 200 degree celcius for 45 minutes till done. Remove from heat. Scrape away the salt with a knife. Shake off any remaining salt. Bake again at 220 degree celcius with only the upper heat filament for 30 minutes till the skin turns golden. Remove from heat and leave it to cool. Chop into pieces. Garnish with shredded spring onion. Serve.

Stir Fried Razor Clams with Chilli and Garlic

2009-07-12T23:20:00.000-07:00

Ingredients :

450 g razor clams
11/2 tbsps fermented black beans
1 tbsp chopped garlic
1 small red chilli
1 sprig spring onion

Seasoning :

2 tbsps water
2 tsps light soy sauce
1/2 tbsp oyster sauce
1 tsp sugar
1 tsp dark soy sauce
sesame oil
pepper
1 tsp caltrop starch

Method :

Rinse razor clams. Scald for a while till shells open slightly. Drain.
Crush the fermented black beans. Shred red chili. Cut spring onion into short lengths.
Heat 2 tbsps of oil in a wok. Stir fry chopped garlic, fermented black beans, red shilli, razor clams and seasoning. Mix well. Add spring onion. Bring to the boil. Serve.

Fresh Beancurd Sheet Roll with Green Pea Sprouts

2009-07-12T20:21:00.000-07:00

Ingredients :

8 fresh beancurd sheets (12 cm x 12 cm)
113 g green pea sprouts

Seasoning for green pea sprouts :

1 cup chicken stock
2 tsps ginger wine

Thickening glaze :

2 tbsps water
1/4 tsp salt
1/2 tsp sugar
1/2 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp caltrop starch

Method :

Wash green pea sprouts. Scaid in water with seasoning. drain and dish up. Divide into 8 portions.
Place one portion of green pea sprouts on one beancurd sheet and roll it up.Arrange rolls on a lightly plate and steam for 4 minutes.
Bring thickening glaze to the boil. Pour over the rolls. Serve.

Beef Rolls with Green Pea Sprouts and Enokitake Mushrooms

2009-07-12T19:46:00.000-07:00

Ingredients :

150 g thinly sliced beef
113 g Enokitake mushrooms
38 g green pea sprouts
1/2 tbsp ground black pepper
1 tsp chopped garlic
1/2 cup chicken stock
caltrop starch

Marinade :

1/2 tbsp light soy sauce pepper
1 tsp water
1/2 tsp caltrop starch
1 tsp oil

Thickening glaze :

5 tbsps water
1/2 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/2 tsp sugar
1 tsp sesame oil
1/2 tsp caltrop starch

Method :

Rinse the beef. Wipe dry and marinate for a while.
Cut off the roots of Enokitake mushrooms. Rinse and drain. Scald in chicken stock. Drain.
Place some Enokitake mushrooms and green pea sprouts on a slice of beef and roll it up. Seal the opening end with caltrop starch. Repeat this step until all ingredients are finished.
Heat some oil in a wok. Fry beef rolls till done. Arrange on a serving plate.
Stir ground black pepper and chopped garlic in some oil. Add thickening glaze and bring to the boil. Pour over beef rolls. Serve.

Steamed Duck with Sour Plum Sauce

2009-07-11T02:46:00.000-07:00

Ingredients :

1 dressed duck (about 1.8 kg)
2 tbsps dark soy sauce
spring onion (shredded)

Seasoning :
75 g salted yellow bean paste
150 g raw sugar slab
113 g plums
4 tbsps chopped garlic

Method :

Rinse and wipe dry the duck. Brush dark soy sauce over duck evenly. Fry duck in some oil until golden all sides.
Seed sour plum and chop finely. Crush the sugar slab. Stir fry sugar in some oil, together with chopped garlic and salted yellow bean paste until fragrant. Dish up.
Place the sour plum and stir-fried mixture from step (2) inside the duck. Seal with a metal skewer. Arrange on plate. Steam for 90 minutes until tender.
Remove the metal skewer. Pour the sauce inside the duck into a wok. Chop the duck into pieces and arrange on a serving plate. Bring the sauce to the boil and pour over the duck. Springkle spring onion on top as garnish. Serve.

Marinated Chicken in Soy Sauce and Chinese Rose Wine

2009-07-09T18:13:00.000-07:00

Ingredients :

1 dressed chicken (about 1.2 kg)
11/2 tbsps Chinese rose wine
5 ginger slice
5 sprigs spring onion (shredded spring onion)

Seasoning :

1/3 cup premium light soy sauce
2 tbsps dark soy sauce
57 rock sugar
1 cup water

Method :

Rinse and scald the chicken. Drain and wipe dry. Put 3 slices ginger and 3 sprigs spring onion inside the chicken.
Heat oil in wok. Stir fry remaining ginger and spring onion. Put in chicken and fryuntil both sides golden. Add seasoning and half of the Chinese rose wine. Bring to the boil and cook for 25 minutes until done. Dish up and leave it to cool. Chop into pieces. Add Chinese rose wine to the sauce and stir well. Pour over chicken. Garnish with shredded spring onion. Serve.

Japanese Style Rice with Salmon and Eringi Mushroom

2009-07-09T16:51:00.000-07:00

Ingredients :

1pack Eringi Mushroom
1spring Onion
1tbsp Special Marudaizu Soy Sauce
3cup KOshi Hiraki Rice
1/2pack Chopped Salmon
1tbsp Butter
pinch Hiragama Salt
Pinch Pepper
1tbsp Canola Salad oil

Method :

Rinse rice well and soak in water for 30mins.Cook rice in rice cooker.Cut Eringi mushroom into slice and dice spring onion.
Add salad oil on pan and stir fry Eringi mushroom.Add chooped spring onion and soy sauce in.
Add chopped salmon in2)for stir frying.
Add butter,pepper,salt and stir fried ingredients3) into cooked rice and mix well.Serve

Stir Fried Black-skinned Chicken with Qi Zi and Soy Sauce

2009-07-09T06:53:00.000-07:00

Ingredients :

600 g black-skinned chicken
2 tbsps Qi Zi (soak in water until soft)
2 slice ginger
1 spring onion (shredded)
5 tbsps hot water
1 tbsp Shaoxing wine

Marinade :

1/4 tsp salt
1/4 tsp sugar
4 tsps premium light soy sauce
1/2 tbsp caltrop starch
1/2 tbsp oil

Method :

Rinse black-skinned chicken and wipe dry. Chop into pieces and marinate for 30 minute
Heat some oil in a wok. Stir fry ginger slice and spring onion. Add chicken and stir fry until golden. Sprinkle shaoxing wine and mix well. Add hot water. Cover lid and cook for 6 minute. Keep dtir frying until done. Add Qi Zi and mix well. Serve.

JofeeShop for you

2009-07-09T02:08:00.000-07:00

We make Jofeeshop.com from CofeeShop that means Fast Food Restaurant..We will provide you about the recipes of Fast Food recipes, appetizer recipes, dessert recipes, Korean Food, Japanese Food that you can try to make these recipes by your self at home...or If you want to try to make this recipes for your own bussiness it would be good to get more customers.

Why fast Food? There are many reason why we need to take fast food, the simple example " when we have no time to make our own food and we just take the instants food it would be not good for our health but If we try to make our own simple food with care, it would be good for our health.

Stir Fried Minced Dried Oysters with Pine Nut

2009-07-08T07:24:00.000-07:00

Ingredients :

75 g dried oysters
4 water chesnuts
75 g carrot
75 g lion of pork
2 tbsps pine nuts
10 lettuce leaves
1 tsp chopped ginger
2 tsps chopped garlic

Marinade for pork :

1 tsp light soy sauce
1/4 tsp sugar
1/2 tsp caltrop starch
1 tsp oil
sesame oil
pepper

Marinade for dried oysters :

1 tbsp ginger wine

Thickening glaze :

4 tbsps water
1/4 tsp salt
2 tsps oyster sauce
1/4 tsp sugar
1/2 tsp caltrop starch
sesame oil
pepper

Method :

Rinse lettuce leaves. Trim them round like a bowl. Deep fry pine nuts over low heat till golden. Dish up and set aside.
Soak dried oysters in water till soft. Scald and wipe dry. Dice. Mix with marinade.
Dice lion of pork Marinate.
Peel water chesnuts and dice. Dice carrot. Set aside.
Heat oil in wok. Stir fry chopped ginger and spring onion. Add dried oysters and pork. Stir fry till done. Add remaining ingrediens (except lettuce leaves) and thickening glaze. Mix well. Serve lettuce leaves on the side as wraps.

Roast Lamb Satay

2009-07-08T02:11:00.000-07:00

Ingredients :

150 g New Zealand frozen lamb
4 bamboo skewers

Marinade :

1/2 tsp curry powder
1 tbsp chopped garlic
2 tbsp chopped coriander
1/4 tsp salt
1/2 tsp sugar
1/2 tsp pepper
1 tbsp water

Satay Dipping Sauce (Mixed well) :

1 tbsp chopped peanuts
1/2 tbsp Thai red curry paste
1 tbsp Mussaman curry paste
1/4 tsp salt
4 tsps sugar
2/3 cup coconut milk (150ml)
1 tbsp oil

Method :

Defrost the lamb. Rinse and wipe dry. Dice. Marinate for 1/2 hour. Set aside.
Soak bamboo skewers in water for a while. Set aside.
Preheat oven to 180 degree celcius. Arrange lamb diced onto the bamboo skewers. Bake lamb satay ror2 0 minute. Bake in 200 degree celcius for 5 more minute. Serve with satay sauce on the side.

Steam Lotus Root Patty

2009-07-04T02:38:00.000-07:00

Ingredients :

225 g lotus root
1 Chinese preserved sausage
2 dried scallops
1 sprig spring oniom
1 sprig coriander
1 tsp Shaoxing wine

Seasoning :

1/2 tsp salt
1/2 tsp sugar
sesame oil
pepper
1/2 tbsp light soy sauce
1 tbsp caltrop starch

Method :

Peel lotus root. Rinse and shred thinly. Rinse dried scallops and soak them in water for 2 hours. Add Shaoxing wine and steam for 40 minutes. Tear them into shreds and set aside.

Dice preserved sausage and spring onion. Finely chop coriander.

Mix all ingredients (except chopped coriander) with seasoning. Arrange on plate and shape it like a patty. Steam for 10 minutes. Springkle chopped coriander on top and steam for a while further. Serve.

Fried Mackerel Patties

2009-07-04T00:11:00.000-07:00

Ingredients :

300 g mackerel fillet
2 water chestnuts (peeled)
1 spring coriander
1 sprig spring onion

Seasoning :

1 tsp salt
1 tsp sugar
1 tsp Thai preserved shrimp paste(mixed with 1 tbsp water)
1 tbsp fish sauce
pepper
1/2 tbsp caltrop starch
3 tbsp water

Dipping Sauce :

Thai sweet chilli sauce for chicken

Method :

Rinse mackerel fillet.Wipe dry and scoop out the flesh with a spoon. Discard the skin. Mix seasoning into the flesh. Stir in one direction until sticky.
Chop water chestnuts, coriander and spring onion. Mix them into the minced mackerel. Divide into 2 portions and shape them into patties. Heat oil in wok and fry the patties until both sides golden or done. Serve with Thai sweet chilli sauce for chicken on the side.

Stir Fried Asparagus with White Oyster Mushrooms

2009-07-03T23:47:00.000-07:00

Ingredients :

150 g asparagus
188 g white oyster mushroom (1/2 can)
6 carrot slices (shaped)
1 tsp chopped ginger
1 tsp chopped garlic

Seasoning :

1/3 cup chicken stock
1/4 tsp salt
1/4 tsp sugar
4 tsps abalone sauce
1 tps sesame oil
1 tsp caltrop starch

Method :

Rinse asparagus dan cut diagonally. Slice white oyster mushroms. Set aside.
Scald asparagus and carrot slice in water. Drain.
Heat oil in wok. Stir fry chopped ginger and chopped garlic. Add white oyster mushroom and stir fry till hot. Add ingredients from step (2) and seasoning. Stir fry well. Serve.

Stir Fried Shrimps with Macadamia Nuts

2009-07-03T21:18:00.000-07:00

Ingredients :

300 g shrimps (medium zised)
1 apple
1 stalk celery
1 tbsp Macadamia nuts
1 tbsp choopped garlic
Shaoxing wine

Marinade :

1/8 tsp salt
pepper
1/2 tsp caltrop starch
1 tsp oil

Thickening glaze :

1/4 chicken stock
1/4 tsp sugar
sesame oil
1/2 tsp caltrop starch

Method :
Shell and devein shrimps. Marinate for a while. Set aside.
Rinse and dice apple. Soak it in lightly salted water. Rinse celery and tear off the tough veins. Dice. Stir fry until done. Set aside.
Heat 2 tbsp of oil in wok. Stir fry chopped garlic over low heat. Add shrimps and stir fry until done. Sprinkle wine. Add diced apple and celery. Mix well the thickening glazea nd pour it in. Stir well and dish up. Stir in Macadamia nuts. Serve.

Braised Eggplants in Bean Sauce

2009-07-03T20:55:00.000-07:00

Ingredients :

300 g eggplants
113 g loin of pork
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp diced spring onion
1 chilli flower

Marinade :
1 tsp light soy sauce
1/4 tsp sugar
1/2 tsp caltrop starch
1 tsp oil
Seasoning :

1/2 cup water
1/2 tbsp salted yellow bean paste
1/2 tbsp hot broad bean paste
1 tsp sweet fermented soy bean paste
1 tbsp Zhenjiang vinegar
1/2 tsp sugar
1 tsp sesame oil

Method :

Cut eggplants into thick strips about 4 inches (10cm) long. Stir fry in oil until soft. Dish up.
Shred pork. Add marinade and leave it for 10 minute. Stir fry until done. Set aside.
Heat oil in wok and stir fry chopped ginger and garlic over low heat. Add eggplants and seasoning. Cook until soft. Add shredded pork and diced spring nion. Stir well and garnish with chilli flower. Serve.

Nori and Beef Rolls

2009-07-02T23:16:00.000-07:00

Ingredients :

2 sheets Nori seaweed (sushi seaweed that comes in large squares)
1 can corned beef
1 tbsp chopped onion
1/2 tbsp beaten egg

Deep frying batter :

1/4 cup flour
1 tbsp caltrop starch
1/2 tsp baking powder
1/4 cup water
1 tbsp oil (added later)

Method :

Mix the deep frying batter ingredients well. Leave it for 30 minutes. Then stir in 1 tbsp of oil. Set aside.
Stir fry onion and add corned beef. Add beaten egg and mix well. Divide the filling into 2 equal portions.
Spread one portion of filling on one piece of Nori. Roll them up. Cut into 4 equal portions. Dip the rolls into the deep frying batter.Deep fry in hot oil until golden. Serve.

Beancurd Sheet Rolls with Mung Bean Sprouts

2009-07-01T08:49:00.000-07:00

Ingredients :

1 beancurd sheet
150 g mung bean sprouts
3 yellow Chinese chives
3 dried black mushroom
75 g loin of pork
1 chilli flower
Thai sweet chilli sauce for chicken

Marinade :

1/2 tsp light soy sauce
1/2 tsp caltrop starch
1 tsp oil

Thickening glaze :

2 tbsp water
1/4 tsp salt
1/4 tsp sugar
1/2 tbsp oyster sauce
pepper
sesame oil

Method :

Soak dried black mushroom untillsoft. Remove stems and shred them. Chop yellow Chinese chive into short sections about 1 1/2 inch (4cm) long. Shred pork and mix well with marinade for a while. Set aside.
Cut beancurd sheet into 12 squares.
Heat 1 tbsp of oil in a wok. Stir mung bean sprouts until done. Dish up.
Heat 2 tbsp of oil in a wok. Stir fry pork and dried mushroom shreds until done. Add mung bean sprouts, yellow Chinese chive and thiceking glaze. Mix well and cook until done. Dish up the filling and leave it to cool. Divide into 12 equal portions.
Wrap each portion of filling in one piece of beancurd sheet. Fold up the edges to seal the loose end. Fry the roll in a little oil until both sides golden. Garnish with chilli flower. Serve with Thai sweet Chilli sauce for chicken on the side.

Pumpkin with Dried Shrimps and Dried Whitebaits Steamed

2009-06-30T22:17:00.000-07:00

Ingredients :

300 g pumpkin
10 g dried whitebaits
19 g dried shrimps
1/2 tbsp ginger juice
1 tbsp chopped garlic
1 tbsp diced spring onion
1 tbsp oil

Seasoning A :

1/2 tsp salt

Seasoning B :

1 tbsp oil
1 tbsp light soy sauce

Method :

Peel and seed the pumpkin. Chop into pieces. Mix well with seasoning (A) and arrange on a plate.
Rinse dried shrimps and dried whitebaits. Soak them in water until soft and drain. Mix well with ginger juice and arrange over the pumpkin.
Sprinkle chopped garlic on dried shrimps and dried whitebaits. Pour oil on top. Steam over high heat for 9 minutes. Sprinkle diced spring onion on top and steam for 1 more minute. Remove from heat.
Heat oil from seasoning (B) and pour on top of dried shrimps, dried whitebaits and pumpkin. Drizzle light soy sauce at last and serve.

Dienshe Noodle with Smoked Meat

2009-06-29T21:22:00.000-07:00

Ingredients :

125 g dienshe noodles
4 pieces smoked meat
6 button mushroom(cut small size)
2 shallot

Sauce :

1/3 glass of button mushroom cream(in the can)
3 tbsp fresh milk
1/2 tsp salt
1/2 glass water

Method :

Smoked meat cut small size,put in the frying pan with hot oil, use middle fire to fried until fragrant and restless, for appointed.
Boiled 1/2 pan of water, put 1/2 tsp of salt and noodles, than covered 5 minute (until the noodles is cooked), used chopstick take the noodles put in the plate set be round shape (keep noodles hot).
Put 2tbsp olive oil into friying pan flat, than fried shallot dan button mushroom,fried until fragrant,and than put button mushroom cream cooked until boiled, than pour on the noodle,s put smoked on the noodles, serve.

THE BELLY OF THE FISH PORRIDGE

2009-06-29T00:26:00.000-07:00

Ingredients :

300g fresh belly fish
4 pieces ginger(cut stick)
some coriander leaves (cut dice)
2/3 glass rice pearl

Seasoning :

2 tsp Shaoxing wine
2/3 tsp salt
1/2 tbsp cooking oil

Sauce :

1 tbsp light sauce
1/2 tbsp mature oil

Method :

Boiled 7 glass of water ,put the rice boiled(15 minutes),lower the fire boiled(1/2 hour) until be porridge,take aside.
Clean the belly fish,cut into rectanggular, mix with seasoning.
Porridge boiled again,put the belly fish,ginger boiled(5 minutes).Lift put into bowl, than springkle with coriander leaves.Serve warm with the sauce

Porridge with Egg Black Salted Meat

2009-06-28T23:40:00.000-07:00

Ingredients :

225 g salted meat
2 eggs black
2tbsp roasted peanut
2/3 glass rice pearl
1/2 tbsp salt

Method :

washes the meat, than put into boiled water and cover until cooked(1/2 hour),than appointed and put salt. after cool enter the refrigerator overnight,than cut into cutlet.
peeled egg black and wash clean, than cut into dice.
Boiled 8 glass of water.put the rice pearl and boiled until 15 minutes,than lower the fire boiled again 1/2 hour, put the meat and black egg until boiled. than put into bowl put some roasted peanut in the porridge,Serve.

Braised pumpkin and lamb neck

2009-06-27T21:58:00.000-07:00

Ingredients :

1 tbsp olive oil
1 large lamb neck (about 1.2kg), cut into 4 pieces
2 Spanish onions, cut into 2cm pieces
2 garlic clove, thinly sliced
6 green cardamon pods, cracked
1 tsp each fennel seeds, ground cumin and ground coriander
1/2 tsp each ground ginger and ground cinnamon
500 gm Jab pumpkin (about 1/3), skin on, cut into 5cm pieces
700 ml chicken stock
400 gm canned whole tomatoes Cooked couscous, to serve

Method :

Preheat oven to 150C. Heat olive oil in a casserole over high heat, add lamb neck and turn occasionally until brown (3~4) mnts).
Remove lamb from pan and set aside.
Reduce heat to medium, add onion and garlic and saute until tender (4~5 mnts).
Add spices and stir until fragrant (1 mnt), then return lamb to casserole wit pumkin and chicken stock.
Add tomatoes and coarsely crush, then season with sea salt and bring to simmer. Cover and bake until flesh falls from the bone (3 hours). Serve with couscous.

Sour Fish Sauce

2009-06-27T04:23:00.000-07:00

Ingredients :

500g Fish Kakap cut into 4parts
3tbsp Tamarind Water
1/2tbsp Salt for smear
3tbsp Cooking Oil
4 Tomatoes Cut into 8 parts
4 pieces of rough-skinned citrus leave
4 Spring Onion cut to be 1CM
5 Red Chili Remove the seed
2 lemon(make it jus)
2 handheld basil
2 tsp Salt
3 piece of sere(take white part)
800ml Water

Method :

Spread Fish with Cooking Oil, Tamarin water and 1/2 salt until flat than keep 20 minute and roast until half baked.
Boiled water and than slow the fire, Put in Fish, Tomatoes, citrus leave, Spring Onion,Red Chili, sere and salt, boil until cooked.
Before the appointed, put in basil and lemon jus, Serve.

ROASTED FISH ALA KING

2009-06-25T06:32:00.000-07:00

Ingredients :

2 Gurami fish tails(dry fried)

Sauce spread:

4tbsp sweet sauce
2tbsp cooking oil
2tbsp margarine melted

Fine flavor:

3tbsp coriander
5cloves Garlic
4cloves shallot
5grains candlenut
3of acid
5cm Ginger
1tsp Salt

Method :

Fry Flavor of mashed until fragrant and cooked,add 75ml of water,lift.
Roasted fish,spread with saos mixture until fragrant and saos out.
Spread last ingredient that is evenly distributed throughout the pan to lift the fish and serve

ChanKo Nabe

2009-06-19T20:23:00.000-07:00

Ingredients :

1bag Chanko Nabe Soup
1block Momen Tofu
150g Chinese Cabbage
1pc Abura age (fried bean-curd)
1pc Welsh Onion
200g Chicken Meat
1 bunch Water Green
1pc Cod Fish
4pcs Mushroom
100g sliced Pork
1pack Shimei Mushroom
1/2pack Tation crab meat
1/3pc Carrot

Method :

Cabbage cut in small size.Cut Welsh onion obliquely into thin slice,Water green cut into 5cm lonh,mushroom cut in piece,Hon-Shimei cut to piece.Abura Age squeese the oil and cut into 2cm long.Pork,chicken into piece.Cod fish cut in piece.
Prepare all ingredients on dish.Boil the soup.add chicken,pork,carrot until ready to eat.Then mix up all remained ingredient.Serve.

Assorted Seafood Hotpot (Yosenabe)

2009-06-19T19:52:00.000-07:00

Ingredients :

1pack Stock for Assorted Seafood Hotpot(Yoyonnabe)
1pc Momen tofu
1pcs White-meat Fish(Big Head Fish) 150g/1/4spring Cabbage
4pcs Clams(or small clam)
2pcs Green Onion
4pcs Scallop
4pcs Fresh Mushroom
3pcs Prawn
1pack Enoki(Japanese)Mushroom
30g Chicken

Method :

Cut ingredients into bite size.
Bring stock into the boil.
Put remaining ingredients in and boil until done.

Chicken Steack Shabu-Shabu

2009-06-18T20:23:00.000-07:00

Ingredients :

1pack Chicken Stock for clear soup Shabu-Shabu
1pack Fresh Mushroom
1pack Shimei Mushroom
1bunch Watch Green
300g Think Sliced Pork
1block Momen Tofu

Method :

Cut water green coarsely.Cut the bottom of shimei mushroom and divide them into small bunch.Cut the stem of fresh mushroom and cut cross on top. Cut pork and tofu into adequate size.
Heat chicken stock in pot till boiled.Place ingredients into pot during dining.

Toshi Koshi Soba

2009-06-18T20:16:00.000-07:00

Ingredients :

1pack Shinshu Soba
1200~1500ml Soup Sauce
60ml Soy Sauce
20ml Mirin
Adequate amount Sugar
Adequate amount Naruto Maki
Adequate amount Spring onion
Adequate amount Sliced Carrot

Method :

Bring soup sauce to yhe boil.Add soy sauce,mirin and sugar in.
Prepare(or boil) the ingredients for TOPPING.
Boil Shinshu SOba until done.Place to another container and add soup at1).
Sprinkle TOPPING on top.Serve.

*Can eat with pawn tempura.

Matsuke Mushroom Rice

2009-06-18T19:58:00.000-07:00

Ingredients :

3cup Koshi Hiraki Rice
3cup water
1/4tsp Japanese Stlye Sauce
100g Mushroom
1-2pcs Spring Onion(Chopped)

Marinade :

2tbsp Cooking Wine
1tbsp Special MArudaizu Soy Sauce
1/3 tsp Hiragama Salt

Seasoning :

1tbsp Cooking wine
Pinch Special Marudaizu Soy Sauce
2pcs Abura Age(Fried Bean Curd)

Method :

Rinse rice well and soak in rice cooker with Japanese stlye sauce for 3 mins.
Cut the stem of matsutake mushroom,divide into 4 quarters.Add on pan and stir fry with Marinate,(Or grilled by iron net).
Shred fried bean curd into 1cm-long strips.Cook with Seasoning.
Cooked rice sit on the"warm"setting with2).pour them on bowl and sprinkle chopped spring onion.serve.

Curry Rice Sweet Corn Kernels

2009-06-18T06:16:00.000-07:00

Ingredients :

1pc Sweet Corn
2cup Koshi Hiraki Rice
1pack Beef Curry-Medium Hot
1/3tsp Hiragama salt
Pinch Pepper

Method :

Rinse sweet corn and dice into kernels.Rinse rice.
Put sweet corn kernels and rice into rice cooker.Put beef curry on top.Add water and cook the rice.
Add salt and pepper into cooked rice and mix well.Serve.

Assorted Fish and Vegetables Rice

2009-06-18T05:58:00.000-07:00

Ingredients :

500g Rice
1pack Assorted Fish Vegetables Rice Powder
1pcs Asparagus
30g Sweetened Vinegar Preserved Ginger
50g Chopped salmon
1pc DHA Red shell Egg
3pcs Crab Stick
50g Smoke salmon
1/3pc Cucumber

Seasoning :

Pinch Hiragama Salt
1tsp Sugar
1tsp Cooking Wine

Method :

Cut Sweetened Vinegar Preserved Ginger into piece coarsely.Heat up rice with microwave oven. Then mix well with Assorted Fish and Vegetables Rice Powder and Sweetened Vinegar Preserved Ginger.
Peel off skin and hard section of asparagus.Obliquely cut into slice.Add seasoning into egg and than scranble the egg.Cut crab stick into 1cm long sections and divide them into strips.Obliquely cut smoked salmon into 5mm thick slice.Cut cucumber into slice.
Put1) on dish.Arrange 5 ingredients into 5 row according to the picture.Put cucumber at the side of dish.Serve.

Saute Broccoli with Scallop

2009-06-18T01:24:00.000-07:00

Ingredients :

1spring Broccoli
4pcs Scallop
3pcs Bacon
3pcs Garlic
1/2 tbsp Canola Salad Oil

Sauce :

1pack(4.5g) Consomme Extract Powder
1tbsp Special Marudaizu Soy Sauce

Method :

Cut broccoli and boil with salt till done.Shred bacon into 1cm long strips.
Add oil on pan. Heat at low heat and stir fry garlic slices.
Add scallop2). Stir fry with broccoli at high heat till done. Add sauce. Serve.

Braised Tofu with Maitake

2009-06-18T00:29:00.000-07:00

Ingredients :

1 pack Maitake Mushroom
1pc Organic Silken Tofu
1 pack Nameko Mushroom
1spring Mitsuba(Japanese wild Parsley)

Sauce :

1 tea cup Japanese Sauce
1 tbsp Mirin
1~1/2tbsp Special Marudaizu soy Sauce
pinch Hiragama Salt
1 tbsp Corn Starch

Method :

Shred maitake mushroom by hand.Cut tofu into piece and bil in hot water at low heat for 5 mins.
Heat Sauce on pan.Add maitake mushroom and rinsed nameko in and boil for 2-3 mins.Mix corn starch with 2tbsp water.Pour into pan and boil to thickening sauce. Add 3cm-long mitsuba sectoins in.
Put tofu at1)into2. Pour them on dish. Serve.
*Sauce can be replaced by stock.

Stewed Beef with Tomato

2009-06-18T00:16:00.000-07:00

Ingredients :

2large Tomato
1pc Onion
1pack mushroom
150g Thin Slice Beef
2tbsp Unsalted Butter
50cc Additive Free Red/White wine
1can Demi Glace Sauce
1pack Consomme Extract Powder
1/2tsp Hiragama Salt
pinch Pepper

Method :

Shred onion into 1cm strips.Cut mushroom into 2~3cm thick slice.Cut beef ointo slice.
Heat and melt butter on pan.Add anion,mushroom and beef.Stir fry them till beef change colour.Add red/white in till alcohol evaporated.
Add coarsely cut tomato and stew to become paste.Then add Demi-Glace Sauce and Consomme Extract powder in and stew for 10~15 mins.
Season with salt and pepper.Serve.

*Cant eat with bread or rice
*Can cook with fresh milk to enhance the texture and flavor.

Szecuan Spicy Stir Fried Tofu, Green Onion and Shimei Mushroom

2009-06-17T07:32:00.000-07:00

Ingredients :

1 spring Onion
100g Shimei Mushroom
1 pack Eringi Mushroom
1 slice garlic
100g Minced Pork
1/2pc Paprika yellow
1 pc Organic silken Tofu
1 tsp Broad Bean paste
1~1/2 tsbp Oyster sauce
1/2 Sugar
Adequated amount Corn Starch
Adequated amount Hiragama Salt,pepper
1 tbsp Pure Sesame Oil

Method :

Cut green onion into 5mm thick slice.Cut the bottom of Eringi mushroom and shred into strips.Cut paprika yellow into 1 cm size.Chop garlic and ginger.
Heat sesame oil,chopped garlic,ginger on pan.Stir fry.Add minced pork afterwards and stir fry together.
Add green onion,Shimei mushroom and Eringi mushroom into2) and stir fry together. Add broad bean peas, oyster sauce and sugar in and stir fry.
Mix corn starch and water to paste. Add all above and stir fry at high heat till done.Add diced tofu and paprika yellow in. Seasonin with salt and pepper.Serve.

Saute Shimei Mushroom,Potato with Anchovy

2009-06-17T06:40:00.000-07:00

Ingredients :

1 pack Shime Mushroom

3~4 Potatoes

1 Slice Garlic

3 pcs Anchovy

Adequate amount parsley (chopped)

2/3 tsp Hiragama Salt

Pinch Pepper

2 tbsp Olive Oil

Method :

Cut the bottom of Shimei mushroom to divide them. Peel and dice potatoes into 2cm size. Boil potatoes in water for 5mins till soften.
Stir olive oil and garlic at low heat on pan. Add shimei mushroom and potatoes in and stir fry 3~4 mins at medium heat.
Add salt,pepper,cut anchovy and parsley when shimei mushroom softened.Stir fryagain.Serve.

Oil Seasoned Grilled Pumpkin

2009-06-17T06:19:00.000-07:00

Ingredients :

1/3 pc Pumkin
Adequate amount TV Canola Salad Oil

(A)

2tbsp Green Onion

2tbsp Ginger

2tsbp Garlic

2tsbp Parsley

(B)

50cc Chicken Broth

70cc Black Malted Rice Vinegar

60cc Special Marudaizu soy Sauce

3tbsp Sugar

Pinch Pure Sesame Oil

1 pcs Dried red Cluster Pepper (in pack)

Method

Cut pumpkin into 5mm thick slice.Chop and mix(A).
Pan fry pumpkin with salad oil until both sides well done(softed).
Mix sauce(B)Add(A)into the sauce.
Put pumpkin on dish.Pour the sauce at3).Serve

Eringi Mushroom and harusame (Green Bean Vermicelli) Salad

2009-06-17T05:56:00.000-07:00

Ingredients :

1 pack Eringi Musrhoom
1/2 pack(50g) Harusame (Green Bean Vermicelli)
1 pack Slice Baked Ham
1/2 Bunch Water Green
1/4 tsp Hiragama Salt
Pinch Pepper
2 tsp White Sesame
2 tbsp Water
2 tsp Pure Sesame Oil

Method :

Scald Eringi Mushroom,Drain.
Boil Harusame in Boiling water for 3~4 minute.Drain. Cut into sections and season with saltand pepper.
Cut Water Green into 4~5cm long.Shred ham slices.
Add (A) to above ingredients and mix well.
Pour 4) on dish. Sprinkle sesame on. Serve.

Contact Us

2009-03-26T12:34:00.000-07:00

Hi Guys....Welcome to my Page..It's me joviedhy, the one who set this page for you...If you want to contact me, don't be hesitate to fill the form below, thanks... :

Spicy and Hot Mussel

2008-12-19T07:47:00.000-08:00

Ingredients :

300 g mussel (only flesh)
caltrop starch
3 lettuce leaves
1 red chille
chilli sauce

Marinade :

1 tbsp fish gravy
1 tsp wine
1/2 tsp grated garlic
1 tsp grated shallot
pinch of pepper

Batter :

1 cup self raising powder
1/3 cup coconut milk
1/2 cup water
2 tbsp cooked oil (add separately)

Method :

Wash mussel. Scald untill cooked ( about 3 minutes ). Drain welll. Marinade for 30 minutes. wash lettuce leaves with boiled water. Drain well, arrange on plate
Mix batter ingredients well. Cover with wet cloth for 20 minutes. Add cooked oil. Stir in one direction ntil smooth paste in formed
Brush mussel with caltrop starch. Dip into batter. Deep fry mussel until crispy. Arrange it on lettuce leaves,
serve with chilli sauce

Stuffed Loofah eith Spiced Cabbage and Minced Fish

2008-12-18T06:15:00.000-08:00

Ingredients :

189 g mud carp
151 g loofah
1 dried mandarin peel
1 tbsp spiced cabbage
1 tbsp minced garlic
1/3 cup chicken stock

Marinade :

1/2 tsp salt
1 tsp cornflour
1 tbsp water
dash of pepper

Seasoning :

1 tbsp oyster sauce
dash of pepper
1/2 tbsp cornflour

Method :

Use small knife to scrape the mud crab into minced fish ( or choose to use mud carp gel that has been stirred into minced fish as a substitute). blend well eith minced dried mandarin peel and marinade to orm mud carp gel
wash loofah. grate off part of loofah's skin and cut into small sections. Take out loofah's pulp and sprinkle some dried flour inside. stuff mud carp gel into loofah separately. Place on e dish. Steam over water eith the heat up for about 8 minutes untill done. dish up
Saute minced garlic with 1 tbsp oil. Fill in with chicken stock. Use seasoning for tickening. Add in spiced cabbage. Pour on top of loofah
Ready to serva

Shrimp Roll with Taro Paste

2008-12-17T06:33:00.000-08:00

Ingredients :

4 pcs seawed
32 taels taro
2 cup tang flour
4 taels shrimps(remove the shell)
1/3 cup hot water

Seasoning :

2 tbsp oil
1 tbsp sesame oil
1 tbsp sugar
1/2 tsp salt
some pepper

Method :

Peel the skin of the taro. cut into bih pieces, then steam for 30 minutes
Mash the taro and add seasoning. Mix well, then add in tang flour and add in hot water. then cover it for two minutes, then use the roll to roll the dough
Place the sushi mat flat. Place the food wrap with a piece of seawed on top. Brush on the taro paste on the seawed
turn the seawed over and put shrimp and crab roe, then roll it and sprinkle with tang flour. Heat th wok and the rolls.
Deep fry until golden yellow
Ready to serve

Golden Prawns

2008-12-16T06:22:00.000-08:00

Ingredients :

8 pcs king prawns
2 pcs salted egg yolk
2 tbsp chopped spring onion
1 tbsp sliced garlic
1/3 tsp spicy salt
1 tbsp cornstarch

Method :

Cut the prawn with scissors and dig the gut out, civer the shell with cornstarch
Heat a pot of oil, deep fry the garlic and prawn until 80% cooked
Crush the salted egg yolk in a wok, add a little of water and cook till the egg yolk melt
Add prawn and salt, stir fry with the salted egg yolk evenly
Finally, add chopped spring onion, cook for a few minutes
Take out and serve

Ginger Cordial

2008-12-15T05:07:00.000-08:00

Ingredients :

8 ounces dried apricots
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon allspice
4 cloves
2 1/2 cups ginger ale
1/2 teaspoon lemon juice

Method :

Stew apricots and spice in enough water to cover untill soft. Blend i a food processor or blender untill smooth. Add ginger ale and reheat. Add lemon juice to taste and serve heatproof glasses (serves 4)

Brian's Banana Bread

2008-12-14T06:25:00.000-08:00

Ingredients :

2 very ripe bananas
1 egg
1/4 cup oil
1/2 teaspoon powdered stevia
1/4 to 1/3 cup soy milk or milk
2 cups whole-grain flour (whole wheat or spelt)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tsp cinnamon
1 tsp mace
1/2 cup walnuts (optional)

Method :

Mash banana in a large bowl. Preheat oven to 350 degrees. Beat egg, oil, stevia powder, adn milk. Combine all dry ingrediens in a large bowl.
Fold dry ingredients into the wet ingredients, stirring as little as possible. Add wallnuts, stir briefly. Pour into a nonstick loaf pan. Bake for 50 minutes to 1 hour until a toothpick comes out clean

Salad with Fines Herbes and Camembert

2008-12-14T01:26:00.000-08:00

Ingredients :

2 tsp tarragon vinegar
1/2 tbsp minced shallot
1/2 tsp whole grain mustard
1/4 tsp salt
1/8 tbsp black pepper
2 tbsp extra virgin olive oil
4 cups loosely packed young spinach or spring mix greens
2 Belgian endives, cut crosswise into 1/8 inc thick slices
4 cups torn Boston lettuce (from 1 small head)
1 tbsp dred the Herb companion Fines Herbes

Method :

Whisk together vinegar, shallot, mustard, salt, adn pepper in a small bowl, then add oil in slow stream, whisking untl emulsified. Toss salad greens and herbs with dressing in a large bowl. Serve with Cemembert cheese at room temperature with baguettes

Revolutionary New Way To Get Your Protein

2008-12-04T18:04:00.000-08:00

A little tounge cheek??
Certainly, but if you are thinking protein, think eggs. They're a great tasting, inexpensive source of high quality protein.

In fact, one egg give you 10% of your daily reference value. And protein helps build muscles and keep them strong.

So, if you want protein, you don't have to go on a crazy diet. You just have to be crazy about Eggs :)

Stir Fried I-fu Noodles Cantonese Style

2008-12-03T16:39:00.000-08:00

Ingredients :

300g I-fu noodles
100g straw mushrooms
50g yellow chives
1/2 cup chicken stock
4 tbsp X.O sauce

Seasoning Mix:

1-1 1/2 tbsp oyster sauce

Method :

Scold noodles in boiling water for 3 minutes, rinse with cold water and drain
Slice straw mushrooms and section yellow chives
Heat the wok with one tbsp cooking oil, saute the straw mushrooms and stir well. Add in noodles oyster sauce. Blend in stock, X.O sauce and yellow chives. Stir well over low heat for 2 minutes.
dish Up

Chicken Steak With Rice Noodles in fish soup

2008-12-03T16:07:00.000-08:00

Ingredients :

1 chicken steak
some rice noodles

Marinade :

1/2 tsp custard slice,
1/2 tsp peanut butter
1/2 tsp sa cha sauce
1/2 tsp chicken powder
1/2 tsp salt
1/2 tsp sugar
1 tbsp water
some of minced garlics and minced sallot

Ingredients of fish soup :

1 fish tail
2 pcs ginger
some water and salt

Method of cooking fish soup :

Pan fry fish tail, add with water, salt and ginseng pieces.
Cook it under slow heat until it turns to milky white

Method :

Marinate chicken steak for one hour and mix with 1 tbsp corn flour
Heat oil by using medium heat and turn to slow heat when oil curved showed then pan fry the chicken steak under the slow heat untill it turns to golden brown
serve with rice noodles in fish soup

Precious congee

2008-12-03T06:23:00.000-08:00

Ingredients :

1/2 cup of lotus-nuts
1/2 cup of lotus-seeds
1/2 cup of red dates
1/2 cup of green beans
1 cup of red beans
1/2 cup of glue rice
1/2 cup of lily
1/2 cup of longan and black rice

Seasoning :

rock sugar

Method :

Clean red beans, green bean, lotus seeds, and glue rice, and soak them into the water
Add water into all ingredients and boil continously for 5 minutes, then move it into steam pot to steam for 1 hour
Pick it out, add rock sugar for serving

Bitter Squash With Meat and Egg Yolk

2008-12-03T06:04:00.000-08:00

Ingredients :

1 Bitter squash
1/2 kg smashed meat
Several boiled egg yolk

Ingredients of sauce meat :

1 t.shreded garlic
1/2 t.Slat
Pepper
1 T. Corn starch
1/2 t. sesame oil

Seasonings :

3 T. soy sauce
1/2 t. sugar
1/2 cup water
shreded scallions

Method :

Cut off the head of bitter squash and cut into 1 cm thickness cilynder, remove the seeds and ut it into ater for boiling. After boiling, pick it up and cool by adding the cold water for use
dry the bitter squash and smear corn starch surrounding the inner circle and fill in teh filling
Add some oil and put the bitter squash with meat into the pot and saute untill two surfaces become dark yellow, ad then pick up
After seasonings is boiled, out together the bitter squash with meat and egg yolk, and move it into steam pot to steam for 30 minutes
Ready to serve

Fried Boneless Chicken in Charsiu Sauce

2008-12-03T05:45:00.000-08:00

Ingredients :

4 pieces of Chicken drumstick

Seasoning mix:

1 tbsp wine
a pinch of pepper
1 1/2 tbsp charsiu sauce
a pinch of Salt

Method :

Remove chicken bones. Cut into pieces. Pound shicken lightly
Marinate shicken pieces with seasoning mix
Deep fry chicken pieces in hot oil until done. Drain well
Ready to serve

Garoupa in Orange Sauce

2008-11-30T18:19:00.000-08:00

Ingredients :

10 oz garoupa fillet
1 orange
1 egg yolk

Seasoning (1) :

1/2 tsp cornflour
1/2 tsp salt
1 tsp ginger-wine sauce

Seasoning (2) :

1/2 tsp light soy sauce
1 tsp sugar
dash of sesame oil

Sauce :

1/2 tsp cornflour
1 tsp water

Method :

Wash, pat dry and thickly slice garoupa. Add egg yolk and seasoning(1), stir well
Extract 1/4 cup juice from an orange
Sprinkle garoupa with cornflour, tehn deep fry until golden brown, drain
Mix seasoning(2) and orange juice together. Boil over low heat. Stir in sauce. Pour over garoupa.
Serve

Shrimp Ball and Lichee

2008-11-30T17:48:00.000-08:00

Ingredients :

8 oz lichee
3/4 lb shrimp
4 oz celery
2 slices ginger
1 tsp crushed garlic

Seosoning (1) :

1/3 tsp salt
1 tsp cornflour
dash of pepper

Seosoning (2) :

1/4 tsp salt
1/8 tsp sugar
1 tbsp water

Sauce :

1/2 tsp cornflour
1 tsp water

Method :

Peel and remove seeds from lichee. Remove strings of celery, wash and cut diagonally into slices
Shell, devein, wash, pat dry and chop up shrimp. Mix with seasoning(1). Form into balls. Sprinkle with cornflour. Deep fry until golden brown, drain
stir fry celery, ginger, crushed garlic and seasoning(2) with 1 tbsp oil. Return shrimp balls. Add Lichee. Stir in sauce. Mix well.
Dish up and Serve

Fillet With Cheese

2008-11-30T17:17:00.000-08:00

Ingredients :

480g boneless fish fillet
3 slices cheese, chopped
1 tin cream chicken soup
1 teaspoon chopped garlic
2 tablespoons oil

Marinade :

a dash each of sesame oil and pepper
1 teaspoons tapioca starch
1/3 teaspoon salt
1 tablespoon egg white

Seasoning :

1/3 teaspoon sugar
1/3 tespoon salt
dash of pepper

Method :

Was fillet fish clean, wipe dry, cut into pieces, marinate for 10 minutes and scald in oil
Heating oil, saute garlic, boil cream chicken soup until melted, add 2/3 cups of water gradually into paste, cook cheese and seasonings until melted, boil fish for a while and serve

Introducing a revolutionary New Way To Get Your Protein

2008-05-24T04:02:00.001-07:00

source : magazine in Hongkong [ I've kept this article 3 years ago ]

Sunny Side Up

2008-05-24T04:02:00.000-07:00

This photo is the sample of Sunny Side Up, in Indonesia called "Telor Mata Sapi",

If You translate one by one of words "telor mata sapi" in English will be = telor : Egg, Mata : Eyes, Sapi : Cow

that mean : Egg of Eyes's Cow..

Because of ths unique name, Many People who called "Telor mata Sapi or Sunny Side uP" = Simple Fried Egg...

Cause, Now I'm in Hongkong, only few Chinese person knew that kind of simple fried egg is "Sunny Side UP'
;)