Chicken Kiev

Ingredients
2 x 75 g boneless, skinless chicken breasts
40 g unsalted butter, at room temperature
4 tbsp chopped parsley
2 cloves garlic, crushed
5 tbsp freshwhite breadcrumbs
1 tbsp parmesan, freshly grated
1 tbsp plain flour, seasoned with salt and pepper
1 egg, beaten
1-2 tbsp vegetable oil
For the butter bean purée

1 tbsp olive oil
1 small onion, finely chopped
400 g tinned butter beans, drained
75 g mature cheddar cheese
knob butter
2 tbsp chopped coriander, (optional)
a few drops tabasco, or other hot chilli sauce
salt and black pepper
lemon wedges, and green salad, to serve
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Method
1. Using a small knife, horizontally cut a pocket into each chicken breast. Mix together the butter, parsley, garlic and plenty of salt and pepper. Spoon the mixture into the pocket of each chicken breast. Stir together the breadcrumbs and Parmesan. Dust the chicken breasts in the seasoned flour then the beaten egg and finally, roll in the breadcrumb mixture. Heat the vegetable oil in a large frying pan and cook the chicken for 5-6 minutes on each side until golden brown and cooked through.

2. To make the butter bean purée heat the olive oil in a small pan and cook the onion for 5 minutes until softened. Add the beans to the pan and cook gently for 2-3 minutes, stirring occasionally, until warmed through. Add the cheese to the pan with the butter stirring until melted. Using a hand blender, whiz the mixture until smooth and creamy. Stir in the coriander, if using, and add salt, pepper and Tabasco to taste. Spoon the purée onto serving plates and top with the chicken Kiev. Serve with lemon wedges and crisp green salad.

Passionfruit Meringue Tartlets

Passionfruit Meringue Tartlets
Digestive Base

200g Digestive biscuit
80g melted butter
pinch of salt
pinch of cinnamon

Passionfruit curd

2 eggs
1 egg yolk
75g caster sugar
1 tbsp corn flour, dissolved in 1.5 tbsp water
1/2 cup passionfruit pulp (from 3-4 passionfruits)
60g butter, chilled, diced

Meringue

(I’m so sorry to say this but I just whipped egg whites and added enough sugar till it looks glossy, so no recipe)



Method.

1. Crush and ground digestive biscuits. Add melted butter, salt and cinnamon and stir till biscuit is coated with butter. Scoop a few tbsp of biscuit onto tart shells, press flat with thumb and all the way to the sides. Put in the refrigerator to chill it.

2. Make Passionfruit curd. Put everything except butter in a small pot. Cook over low heat and stir with a whisk constantly to prevent burns. Once it thickens and starts to bubble, cook for another minute. Remove from heat and add in butter, stir till butter has melted. The curd will look glossy. Pour into the chilled tart shells and let it chill for 1 hour or till ready to serve.

3. Make meringue. Fill into a piping bag, snip the tip off. Pipe on top of the curd and use a blow torch to add some magic. Serve immediately

Baked Brie

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If the name of this recipe alone doesn't make you want to jump up and get it in the oven, I don't know what else could convince you. 

I was lucky enough to get this recipe from my friend Jody, who got it from her friend Jody...you got that?  I knew when I heard about it at Thanksgiving, I absolutely had to have it.  However, I do not know the true origin of this recipe.

I cannot begin to tell you how good this is.  It's almost borderline dessert.  The creamy, warm Brie with the sweet sauce is really, really unbelievable.  I don't think you can celebrate the holidays without it.  I'm not kidding.

You will want to use a large wheel of Brie to accompany all the sauce, not to mention there will not be enough for everyone if you make a small one.

This also only takes 15 minutes to throw together, it's the perfect appetizer for this busy time of year.




Preheat oven to 350 degrees.  Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely.  Bake for 15 minutes.




When the Brie is done baking, the top can be easily removed to expose the creamy cheese.




While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made.  Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.




Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie. 




Serve with your favorite crackers.  People will be begging you for the recipe.

Kahlua-Pecan-Brown Sugar Baked Brie

1 whole wheel of Brie (Costco sells a 19 ounce Brie wheel which is perfect for this recipe)
1 cup Kahlua
1 cup light brown sugar, packed
1 cup chopped pecans (I left mine whole because I like they way they look)
Accompaniment: crackers

Preheat oven to 350 degrees.  Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely.  Bake for 15 minutes.  When the Brie is done baking, the top can be easily removed to expose the creamy cheese.

While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made.  Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.

Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie. 

Serve warm with crackers.

One Year Ago: Chocolate Soufflé Cookies
        

Whole Wheat Carrot Cake- herfrozenwings.blogspot.com

Recipe ( from Cake Keeper by Laura Chattman)
Ingredients:
1/2 cup ( 1 stick) /113gms unsalted butter, melted and cooled
1 cup / 218gm firmly packed light brown sugar ( reduced to 150gms)
2 large eggs
1/4 cup milk
1 cup /125 unbleached all purpose flour ( sifted 115gms)
1/3cup/43gms  wholewheat flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped walnuts ( i replaced that with pistachios)
1/2 cup dark raisins ( omitted )
2 cups (about 3-4 medium carrots) , peeled and grated

Method:
1. Preheat oven to 350F/177C. Coat the inside of an 8 inch square baking pan with cooking spray and dust with flour, knocking out any extra.
2.Whisk together the butter and brown sugar in a large mixing bowl. Whisk in the eggs and then the milk. Stir in the all purpose flour, whole wheat flour, baking powder, ground cinnamon and salt until combined. Stir in the nuts, raisins and carrots
3.Scrape the batter into the prepared pan and smooth the top with a rubber spatula.Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool cool in the pan for about 15 minutes. Invert it onto a wire rack and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.
4.Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

Jamie Olivers Carrot Cake

method

This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. It’s delicious, it works and it’s better than any other carrot cake I’ve tried. I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.



ingredients

• 250g unsalted butter, softened
• 250g light brown soft sugar
• 5 large eggs, preferably free-range or organic, separated
• zest and juice of 1 orange
• 170g self-raising flour, sifted
• 1 slightly heaped teaspoon baking powder
• 100g ground almonds
• 100g shelled walnuts, chopped, plus a handful for serving
• 1 heaped teaspoon ground cinnamon
• a pinch of ground cloves
• a pinch of ground nutmeg
• ½ teaspoon ground ginger
• 250g carrots, peeled and coarsely grated
sea salt

for the lime mascarpone icing:
• 100g mascarpone cheese
• 200g full-fat cream cheese
• 85g icing sugar, sifted
• zest and juice of 2 limes





Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.

In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.

Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.

Breakfast Muffins: Fruit and Oats by CAKE MISTRESS

Fruit & Oat Breakfast Muffins

Recipe by The Cake Mistress
Makes 12

300g Plain Flour
200g Caster Sugar
125ml Vegetable Oil
100ml Milk
1 Earl Grey Teabag
2 Large Eggs
1 teaspoon Baking Powder
20g Rolled Oats + more for the topping
1/2 teaspoon Cinnamon
1 apple, grated
1 banana, mashed
65g Dried Apricots, chopped
50g Dried Dates, chopped

Directions:

Preheat oven to 180 degrees Celsius. Grease a 12-hole muffin tin with non-stick spray.

Heat the milk in the microwave for 1 minute. Tear open the teabag and pour the contents into the hot milk. Allow to infuse for at least 5 minutes. Don’t strain the tea leaves from the milk.

In a medium bowl, hand whisk the oil, sugar and eggs. Add the mashed banana, cinnamon and milk, mixing well.
In a large bowl, add the flour, baking powder, oats, apple, dried apricots and dried dates, stirring well. Make a well in the middle and pour in the wet ingredients. Fold in the wet and dry ingredients with a wooden spoon, until just combined. Do not overmix.

Completely fill each muffin hole with batter. Sprinkle a few more oats on top to decorate. Bake for 20-25 minutes, or until golden brown and a skewer inserted in the middle comes out clean.

Serve warm or cold. Keep at room temperature in an airtight container for up to 3 days.

Angela Nielsen's Ultimate Carrot Cake

CARROT CAKE
Source: The Ultimate Recipe Book, Angela Nilsen
(Cuts into 16 pieces)

85 g Brazil nuts, toasted and fairly finely chopped
finely grated zest of 1 orange
2 tbsp orange juice
115 g raisins
225 g self-raising flour
1 tsp baking soda
1 rounded tsp ground cinnamon
175 g dark muscovado sugar
175 g sunflower oil
3 eggs
280 g finely grated carrot (2-3 carrots)
Icing
50 g icing sugar, sifted if very lumpy
50 g butter, at room temperature
100 g full-fat cream cheese, at room temperature
1 tsp lemon juice

Preheat oven to 160°C (325°F). Place rack in the middle of the oven. Oil and line a deep 20-cm square cake tin with parchment paper. Soak raisins with orange juice. Mix flour, baking soda and cinnamon.

Put sugar in a large bowl. Rub with fingers to break up lumps. Add oil and beat till smooth. Add eggs one at a time, beating well after each addition. Add flour mixture and gently stir till evenly mixed. Fold in carrots, nuts, raisins (and any liquid) and orange zest. Pour batter into cake tin. Bake for 1 hour until risen, firm on top, and an inserted skewer comes out clean. Let cake cool in the tin for 5 minutes. Turn out onto a wire rack, peel off the paper and let it cool down completely.

To make icing, beat butter with icing sugar till smooth. Add cheese, orange zest and lemon juice and beat till smooth again. Spread over completely cold cake. Chill to firm up icing. Serve.

Raisin Bread French Toast with Maple Butter Apples

Raisin Bread French Toast with Maple Butter Apples
1/4 cup butter
1/4 cup maple syrup
1 apple, peeled, cored, and chopped into 1/2 inch cubes
2-8 slices old raisin bread*
1/4 cup milk
1 egg
A generous pat of butter for the pan
- Make the maple butter apples. In a skillet that will fit all the apples in one layer, melt the butter. Add the maple syrup and stir. Add the apples and simmer until the apples are soft and the sauce is sticky, stirring occasionally. This will take about 15-20 minutes. Set aside to cool.
- Whisk the egg and milk together until they are fully combined.
- Soak your bread slices in the milk/egg mixture for a half a minute on each side (I did mine in two batches).
- While your bread is soaking, melt a pat of butter in a non-stick skillet. When the bubbles subside, place your bread on the hot butter. Cook until golden brown and toasty then flip and repeat with the other side. Remove from pan.
- If your maple butter has separated just stir it vigorously until it becomes homogenous. Pour on top of your French toast with joy and abandon.

Kimchi stew (kimchi chigae) and soybean sprout side dish (kongnamool)

Kimchi stew is one of Koreans’ most favorite dishes all the year around. When you eat kimchi stew with rice, you won’t need any other side dishes. You can replace pork with a can of tuna or even 2 cans of tuna. : )


Ingredients:

200 grams of  Pork belly (about 1/2 pound)
4 or 5 cups of chopped kimchi
1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste
onion, green onions
half a package of tofu
sesame oil and water
Ok, let’s start!

In a shallow pot, put some chopped kimchi and juice.
Add sliced onion, hot pepper paste, and hot pepper flakes, sugar, and green onions.
Pour water until all ingredients are submerged.
Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat)
Add some tofu and boil it 5 minutes more and put some sesame oil right before serving.
Soybean sprouts side dish (kongnamul muchim):

Check out my more detailed soybean sprout side dish recipe here

Ingredients:

a package of soybean sprouts (500 grams), soy sauce,
salt, sugar, hot pepper flakes
sesame oil, sesame seeds, green onions, garlic
Rinse and drain a package of soybean sprouts a few times over. Pick out any rotten sprouts.
Put the soybean sprouts into a pot.
Add 2 ts of salt and 1 cup of water. Close the lid.
Bring to a boil over high heat, and boil for 15 minutes.
Drain the cooked soybean sprouts and let them cool down.
Put the soybean sprouts in a large bowl with 2 cloves of minced garlic, 2 chopped green onions,1 tbs of soy sauce, 1 ts of salt, ½ ts of sugar, 1 tbs of sesame oil, and ½ -1 ts of hot pepper flakes (optional). Mix it by hand.
Transfer it onto a plate and sprinkle some roasted sesame seeds over top.
Enjoy it!

Posted Monday, November 26th, 2007 at 9:09 pm
Tagged: 무침, kimchi chigae, kimchi stew, kimchijjigae, kongnamul muchim, korean cooking, korean cuisine, korean food, korean recipe, Korean recipes, Maangchi, recipes, soybean sprouts, soybean sprouts side dish

Bibimbap

For 4- 6 servings.

Ingredients:

Cooked rice
a package of bean sprouts
a bunch of spinach
2 small size of zucchinis
5-7 Shiitake mushrooms
fern brakes (kosari)
200 grams of ground beef (about half a pound)
1 small carrot, eggs
soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil
Recipe:
Arrange everything on a platter.

Cook rice. You can use a rice cooker or a stainless pot.
Next, you need to prepare a large platter to put all your ingredients on. Rinse your  bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
Put it on the platter.
Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2  tbs of sugar, a little grounded black pepper, and sesame oil.
Put it on the platter.
Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
prepare eggs with sunny side up.
Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.
Serve it with sesame oil and hot pepper paste.
Lastly, mix it up and eat!

Dreamy Creamy Scones

2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (I used dried cranberries, and chopped them into smaller bits)
1 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

See more: Breakfast, Photo, Scones/Biscuits

Stir-Fried Eggplant with Homemade Chilli Sauce

Ingredients
2 medium eggplants, trimmed, halved
5 tbs peanut oil
½ bunch coriander leaves, stems and roots, finely sliced
3 spring onions, finely sliced
1 tsp Sichuan pepper and salt
 
For the homemade chilli sauce
½ cup peanut oil
6 long red chillies, roughly chopped
10 garlic cloves, roughly chopped
7cm piece ginger, roughly chopped
1 tbs tamari soy sauce

For the Sichuan pepper and salt
1 tbs Sichuan peppercorns
3 tbs sea salt flakes

Method
1. Cut eggplant into 5cm irregular and same-sized pieces, then sprinkle well with sea salt and spread onto a tray in one layer. Set aside for at least 30 minutes. Rinse well, then drain and pat dry with paper towel.

2. To make the chilli sauce, heat the oil in a wok until the surface seems to shimmer slightly. Add chillies, garlic and ginger and stir constantly over medium heat for 5 minutes. Reduce heat to low and cook, still stirring, for a further 5 minutes. Remove from the heat, then stir through the tamari.

3. Dry-roast peppercorns and salt in small heavy-based frying pan until the peppercorns are fragrant and begin to ‘pop’. Remove from the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder. (You can store the mixture in an airtight container).

4. Heat the peanut oil in a wok until the surface seems to shimmer slightly. Add eggplant and stir-fry over high heat for 3 minutes, stirring occasionally. Reduce heat to medium and stir-fry for a further 5-7 minutes or until eggplant is tender.

5. Add the chilli sauce to the eggplant and stir-fry for 1 minute. Add the coriander and spring onions, tossing to combine.

6. Transfer to a large serving plate and season with Sichuan pepper and salt. Serve immediately.

Serves 4-6 as part of shared meal

Crispy Potato Roast

Crispy Potato Roast
Adapted from Martha Stewart

About the baking dish: My dish in the first photo is on the small side because I discovered that I’d only bought 2/3 of the potatoes I needed and scaled the recipe down. However, I found when I had the full amount of potatoes (retesting this) that it didn’t fit quite right in the 9-inch round baking dish Martha suggested (though it might for someone else). So, I’m going to make the somewhat annoying suggestion that you slice up all of your potatoes, grab a few dishes that may potentially work (a cast iron skillet would be great here), play around with the potato slices and when you figure out what dish you want to use, then put the butter/oil in the bottom and set it up. It sounds a bit insane but will ensure that your potato dish ends up looking exactly the way you want it to.

3 tablespoons salted or unsalted butter, melted
3 tablespoons extra-virgin olive oil
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)(I used aleppo, which is milder and can therefore be used more generously)
4 pounds russet potatoes, peeled (smaller diameter potatoes are great, if you can find them)
4 shallots, peeled
8 sprigs thyme
Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta

Preheat oven to 375 degrees. In a small bowl, combine butter and oil. With a sharp knife or manoline, slice potatoes crosswise very thinly. Figure out what baking dish you’d like to use [see Note above]; Martha suggests a 9-inch round baking dish (a deep dish pie pan would fit this bill) though I think you could go an inch bigger, an oval 1 1/2 to 2 quart casserole dish might also be pretty.

Once you’ve picked the dish that seems the best fit for your slices, pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes. Arrange your potato slices vertically in the dish.

Thinly slice shallots with your mandoline and slide shallot slivers between potato wedges, distributing them as evenly as possible. Brush with remaining oil/butter mixture. Generously season your dish with salt; go easier on the red pepper flakes, if using. Bake 1 1/4 hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if using, and serve immediately.

Batter for Fried Mushrooms

Ingredients:

1 cup flour
1/2 cup rice flour
1/2 cup corn flour
Salt n Pepper to taste
Enough Water (not too watery)

Breakfast Popovers II

Nothing beats having freshly baked breakfast every morning.
Got it from my favourite food blog, thebakerwhocooks.

 

Presenting fresh from the oven: Breakfast Popovers!
Crisp on the outside, soft on the inside… Yummmm.

 



Popovers dust with icing sugar, drizzled with hot chocolate sauce….

 

It taste almost like pancakes, just that it is in a fluffy form.
Please remember to butter your tins generously as the popovers tend to stick to the pan.
Also, the last trick to ensure fluffiness – Halfway through the baking process, poke the popovers with a skewer to release some steam off it. This way, you’ll end up with a crispier shell… Like mine!
(If this is not done, your popover will have a thicker and muffin-liked texture)

Good morning… and enjoy!
___________________________________________________________

Breakfast Popovers Recipe

1 cup sifted all-purpose flour
1/2 tsp salt2 large eggs
1 cup milkmelted unsalted butter for brushing the popoever pan

1. Sift together flour and salt.
2. Whish together eggs and milk in a small bowl.
3. Add the milk mixture to the flour mixture, and mix the batter till smooth.
4. In a preheated 240 degree celcius oven, heat a six-cup popover pan or six 2/3 cup custard cups for 5 minutes, or until it is hot.
5. Brush the cups with melted butter and fill them half full with the batter.
6. Bake the popovers in the middle of the oven for 20 minutes and then reduce the heat to 190 degree celcius and bake the popvers for another 20 minutes or until they are golden brown and crisp.

Makes 6-10 popovers
Gourmet
January 1991 Epicurious.com

Breakfast Popovers

Whole Wheat Breakfast Popover Recipe
makes 8 popovers

1/2 cup flour
1/2 cup whole wheat flour
1/2 teaspoon salt
2 eggs
1 cup milk
2 teaspoons butter, melted

Filling:
6 eggs
8 ounces sausage

Put the 8 glass ramekins or a greased muffin tin in the oven and turn it on to preheat to 450.

Combine flours and salt in a bowl and mix thoroughly. In a separate bowl add 2 eggs, milk and butter. Mix well. Stir the milk mixture into the flour mixture and beat until well combined and smooth. Pour the batter into the sizzlng hot ramekins (or tins), filling each cup about 2/3 full. Bake at 450 for 25 minutes. Reduce heat to 350 after the first 25 minutes and bake for 10-15 more minutes. Meanwhile, cook the sausage and eggs (or whatever you want to fill your popovers with).  Make sure that the sides of the popovers are nice and crispy when you take them from the oven so that they will not collapse. Use a sharp knife and make a slit in the top of each popover and fill it with egg mixture.

Cream Cheese Frosting

Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

No softening the cream cheese (though you do have to plan ahead with the butter). No whipping to a certain point that occurs for all of ten seconds before it's ruined. The hardest part is not eating the frosting straight from the bowl by the spoonful.

Deviled Hammie Sammie

Deviled Hammie Sammie
(from The Encyclopedia of Sandwiches, by Susan Russo, reprinted with permission)
2 cups chopped ham
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
1 tablespoon dried dill (my addition)
1/8 teaspoon freshly ground black pepper
8 slices of bread or 12 finger rolls

In a medium bowl, combine the chopped ham with the relish, mayo, mustard, sauces, dill, and pepper. Mix until well blended. Spoon filling into bread and devour. 

Hummingbird Cupcakes (from good ol' Martha)

Wish-I-Had-the-Metabolism-of-a-Hummingbird Cupcakes
(from good ol' Martha)

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (a little extra wouldn't hurt...)
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
1 cup sweetened shredded coconut
cream cheese frosting

Preheat oven to 350 degrees. Line cupcake pan with paper liners; set aside. 
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.

Jungle Curry Prawns

Paste:

8 pcs chilli padi
1 in pc galangal
2 stalks lemongrass ( white part only)
4 shallots
1 tsp shrimp paste
2 tbsp cooking oil

Ingredient

500 gm large prawns ( marinate with some salt and pepper)
4 baby sweet corn (cut each into half )
2 eggplants (cut into quarters)
50gm button mushroom (cut into half)

500ml water/stock
2 tblsp fish sauce
1 tblsp palm sugar
Salt to taste

3 pcs kaffir lime leaves
Handful of thai sweet basil leaves

Method:

Prepare jungle curry paste: Place all ingredients in food processor and process until smooth paste.

Peel prawns and leave tail intact. Devein.

Heat oil in wok and stir fry 2 tblsp jungle curry paste until fragrant. Add in 500 ml wateer and reduce heat to medium. Add in sweetcorn and eggplants and boil for 2-3 mins.

Add in mushrooms and prawns together with fish sauce and palm sugar. Cook until prawns chnge color. Taste and adjust seasoning if required.

Sprinkle with kaffir lime leaves and basil leaves.

Mieng Kum

Ingredient:

20 pcs daun gadok

Filing:

5 tblsp grated coconut, roasted in moderate oven until light brown
3 tblsp finely diced shallots
3 tblsp finely diced lime
3 tblsp finely diced young ginger
3 tblsp small dried shrimps (toasted)
3 tblsp unsalted roasted peanuts
2 tblsp sliced green/red chillie padi

Sauce

1 tb shrimp paste
1/2 tb sliced galangal
1/2 tb sliced shallots
2 tb grated coconut
3 tb chopped roasted unsalted peanuts
2 tb chopped dried shrimps
1 tsp sliced ginger
1 cup chopped palm sugar
2 1/2 cups water
1 tblsp dark sauce

Method:

Prepare the sauce first:

Blend the sauce ingredients.
Transfer mixture into a saucepan with the palm sugar and water, mix well and bring to a boil.
Simmer until it is reduced to about 1 cup , thn let it cool.

Red Velvet Cheesecake

Ingredient:-

250gm butter
220gm castor sugar
3 eggs
1 tsp vanilla essence
1 tblsp distilled vinegar/apple cider
300gm superfine flour + 2 tblsp cocoa powder (or 1 tblsp if dont want it to be so dark color)
1 tsp baking powder (heaped)
1 tsp sodium bicarbonate (level)
125 ml buttermilk (125 ml fresh milk + 2 tsp lemon juice)
90 ml beetroot juice + 1 (to 2 tsp bright red food coloring)

Frosting:

250gm cream cheese
3/4 cup mascarpone cheese
3/4 cup icing sugar
1 tsp vanilla essence
250ml whipping cream

Method :

1 Prepare cake :

Cream butter and sugar together until fluffy, adding in eggs one at a time.
Sieve flour, baking powder, sodium bicrbonate and cocoa powder together.
Combine buttermilk, vanila essence, vinegar and beetroot juice.
Fold in flour mixture alternately with buttermilk etc and beat until smooth.
Pour into greased lined 9 in round baking tray.
Bake in preheated oven @ 170C for 45-50 min.
Cool completely.

2 Prepare Frosting

Place cream cheese, mascarpone cheese, icing sugar in a food processor and beat.
Add in vanila essence and pour in whipping cream and mix until smooth consistency.

To assemble, divide cake into 3 portions.
Spread frosting in between layers. Top with last layer of cake . Frost top and side with icing. Chill cake.

Ultimate Ceasar Salad by Angela Nielsen

Ingredients
FOR THE CHICKEN

1½ tbsp lemon juice
1 tbsp olive oil
2 tsp fresh thyme leaves , plus a few sprigs
1 garlic clove , bashed to bruise
4 organic/free-range skinless boneless chicken breast fillets , about 140g/5oz each
FOR THE CROUTONS

100g rustic granary bread
2 tbsp olive oil
FOR THE DRESSING AND SALAD

1 garlic clove , finely chopped
1 tsp Dijon mustard
½ tsp Worcestershire sauce
1 tbsp lemon juice , plus extra for squeezing
good pinch chilli flakes
4 anchovies fillets, finely chopped
3 tbsp good-quality mayonnaise (we used Hellman's)
4 tbsp fat-free yogurt
1 head romaine or Cos lettuce , leaves separated, washed and dried
100g bag rocket or watercress
25g piece Parmesan , shaved with a potato peeler


juice, oil, thyme and garlic in a shallow dish. Add the chicken and turn it over in the marinade to coat well. Season with freshly ground pepper and leave for up to 2 hrs.
Heat the oven to 200C/fan 180C/gas 6. Slice, then cut the bread into big, rough cubes for the croutons. Spread them in a single layer on a baking sheet, then brush all over with the 2 tbsp oil. Bake for about 10 mins until golden and crisp.
Meanwhile, put the garlic into a mini blender with the mustard, Worcestershire sauce, lemon juice, chilli and anchovies. Blend until smooth, add the mayonnaise and yogurt, then blend again - it should be the consistency of double cream. Adjust the taste with lemon juice and pepper. If necessary, thin with a couple of tsps of cold water to get the consistency right so it will coat the leaves.
Heat a griddle pan until very hot. Lay the chicken on the griddle, on the side that had the skin on. Cook for 15-16 mins, turning once or twice, until cooked through. Remove, then let the meat sit for 5 mins before slicing.
Keep any small inner lettuce leaves whole, tear the larger outer leaves into 2-3 pieces, then put them all into a large bowl with the rocket or watercress. Pour just under half the dressing over the leaves and carefully toss to coat - it's gentler to use your hands. Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, chicken and Parmesan. Drizzle the rest of the dressing over and around, then finish with an extra squeeze of lemon.
Per serving
430 kcalories, protein 43g, carbohydrate 15g, fat 23 g, saturated fat 4g, fibre 3g, sugar 4g, salt 1.37 g

ASIAN SQUASH SALAD WITH CRISPY DUCK

This warm salad with rich, tender duck meat and crispy skin is perfect to big up incredible spiced roasted squash. I love it served on a big platter and dressed at the very last minute.

Serves 4 to 6

1x 4 1/4-pound white Peking duck
sea salt and freshly ground black pepper
a small bunch of fresh mint, leaves picked and chopped

For the roasted squash:
1-2 dried red chillies, crumbled
1 teaspoon coriander seeds
1/2 teaspoon ground cinnamon
sea salt and freshly ground black pepper
1 large butternut squash or 2 onion squash, quartered
olive oil

For the dressing:
zest and juice of 1-2 limes
extra virgin oil
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon soft brown sugar
1 fresh red chilli, deseeded and finely chopped
1 clove of garlic, peeled and finely grated
5 green onions, white parts trimmed and finely sliced, green ends finely chopped
a large bunch of fresh cilantro, leaves picked and stalks finely chopped

Preheat the oven to 350 degrees F. Wash the duck and pat it dry, inside and out, with paper towels, then rub it all over, inside as well, with salt and pepper. Place it in a pan and roast in the preheated oven for around 2 hours, turning it ever now and then. Halfway through, you'll probably need to drain away a lot of the fat from the bird. Don't throw it a way, though! Strain it and keep the fat (but no meat juices) in a jar in the fridge for a couple of months and us it to roast potatoes.

In a pestle and mortar or a Flavour Shaker, bash up the dried chillies and coriander seeds and add the ground cinnamon and a good pinch of salt and pepper. Scoop the seeds out of your squash and put them to one side. Cut the squash into wedges, place them in a roasting tray, and drizzle over enough olive oil just to coat. Sprinkle over the ground spices and give the squash a good toss, spreading the pieces out in one layer. Once the duck has been in the oven for 1 hour and 15 minutes, add the pan of squash to the oven and roast for about 45 minutes.

Meanwhile, rinse the squash seeds after removing any fibers. Season with salt and pepper and drizzle with olive oil. Toast them in a dry frying pan until they're golden and crisp, and put aside. To make the dressing, put the lime juice and zest into a bowl and add the same amount of extra virgin olive oil, plus the sesame oil and the soy sauce. Stir in the sugar, chilli, garlic, the green onion ends and cilantro stalks. Taste and adjust the sweet-and-sourness and the seasoning. You want it to be a little limey, to contrast with the rich duck.

After 2 hours, if the duck is nice and crispy, and the squash soft and sticky, take both pans out of the oven. If they need more time, leave them in until perfectly done. Using two forks, shred the duck meat off the bone and put into a large bowl. While the duck and squash are still warm, toss with the toasted seeds, half the cilantro leaves, half the mint and half the white onion slices. Pour on the dressing and toss together. Serve sprinkled with the rest of the cilantro, mint and white onion slices.

Strawberry Stuffed French Toast

Filling:
2 Tablespoons unsalted butter, softened and more for cooking the french toast
4 ounces cream cheese, softened
1 1/2 Tablespoons strawberry preserves or jam
1 cup diced strawberries 
4 thick slices challah, French, or Italian bread
Powdered sugar, for dusting 

Egg Batter:
6 extra-large eggs 
1 Tablespoon ground cinnamon 
1/4 teaspoon nutmeg 
2 Tablespoons sugar 
1 teaspoon vanilla extract 
1 cup whole milk 

Breading:
1 1/2 cups crushed Cornflakes
1 cup sliced almonds 

In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined. Add the strawberry preserves and mix until incorporated. Fold in the diced strawberries into the cream cheese mixture. 

Cut bread into thick slices. Make an incision on the crust side of the 4 pieces of bread about 3/4 of the way through. You're creating a pocket to stuff the cream cheese mixture into. Gently spoon 1/4 of the cream cheese mixture into each of the 4 slices of bread and gently close the pocket. Refrigerate the stuffed slices while you prepare the batter and breading.

For the egg batter, add the eggs, cinnamon, nutmeg, sugar, vanilla, and milk to a medium shallow bowl and mix well. Set aside.

Prepare the breading by adding the crushed cornflakes and almonds to a sheet pan. Dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. Next, dip them into the cereal mixture.

Put a large skillet on medium-high heat and add a couple of tablespoons of butter. When the butter has melted add the stuffed bread slices and brown on each side for 2-3 minutes. 

Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced strawberries, and syrup if desired. The french toast is pretty sweet on it's own so the toppings are more for visual appeal. Unless you are me, then they are just to add more sweetness...

Spicy Prawn Pomelo Salad

Ingredients

1 large pomelo

B

300gm medium prawns (remove shell , devein)
3 tblsp shredded fresh grated coconut (toasted until golden)
4 shallots (shredded)
5 pcs chillie padi (finely chopped)
Handful of mint leaves
Few sprigs of coriandeer leaves
2 tblsp fried shallots
3 tblsp toasted peanuts (chopped)
Add additional dried prawns ( toast and minced)

1 tblsp fish sauce
1 tblsp lime juice
1 tblsp palm sugar (light brown color)
1 tblsp chilli jam/ 5 chilli padi (cut )

Chilli Jam

100ml cooking oil
2 shallots (finely chopped)
2 cloves garlic (finely chopped)
40 gm dried chilli flakes
1 tblsp palm sugar
Pinch of salt

Method

Prepare chili Jam. Heat oil in small saucepan and fragrant shallots and garlic until golden brown. Add chilli flakes and palm sugar and stil well. Season with pinch of salt. Use as dipping sauce or acccompaniment. Can be stored in a jar in the refrigerator for several weeks.

Peel pomelo and remove pith. Pomelo should be in lumps not loose.

Bring large saucepan of water to the boil. Add in prawns and cook for 2 mins or put in steamer for 2 mins. Allow prawns to cool.

To make dressing, Combine fish sauce, lime juice, palm sugar and chilli jam in a small bowl and stir.

In a large bowl, gently combine pomelo, prawns, toasted coconut, shallots, chillies, mint and coriander. just before erving, add in dressing. Sprinkle with fried shallots.

Thai Mango Rice

Ingredients

500gm glutinous rice (wash and soak with water)

A

1 1/2 cup thick coconut milk
3/4 cup sugar
1 1/2 tsp salt

B

4 ripe mangoes (water lily)

Thick Santan Topping

3 cups thick coconut milk
3 tblsp rice flour
3/4 tsp salt

Method

Do not oversoak rice!
After 4 hours, drain water from rice and wash 3x to remove traces of alum.
Place a can can cloth or net indise steamer and steam rice for 45 mins or until soft and grain can be pressed without feeling and hard core.
While still hot, transfer into bowl and add in the rest of ingredient A. Stir continuously until well blended.
Cover for 15 mins, after that uncover and place a plastic bag into your hands to mix the rice (massage). Cover again for 15 mins , uncover and mix again with hands. This will make the pulut glossy.
For the Santan topping, cook until warm and lightly thickened. Do not boil. Serve pulut with mangoes.

Deep Fried Seabass with Kimao Sauce (Pla Krapao Kimao)

Ingredient

2 Tilapia / Grouper (wash n score) rub with salt and pepper

B)

175 gm garlic (peeled)
80 gm chilli padi (red n green)

C)

1 tblsp sweet soya sauce (ABC/Habla)
1 Tblsp fish sauce
1 tblsp light soya sauce/normal soys sauce
1 tblsp sugar

D)

6 pcs of kaffir lime leaves
20gm basil leaves

Method

1 Coat fish with cornflour before deep frying.
2 Deep fry fish and drain n set aside for later use.
3 Place (B) ingredient garlic n chilies in food processor and minced. (not blend)
4 Heat up cooking oil in pan and fragrant garlic mixture until aromatic and garlic turns light brown. Add in ingredient C. Pour over fish.
5 Put in 1/2 of ingredient D into kimao sauce, mix lightly and switch fire off.
6 The other 1/2 ingredient D, heat about 1/2 cup oil, when hot, fry leaves until crispy. Do not burn or oveercook otherwise it will be bitter.
Sprinkle on top of fish with kimao sauce.

Pistachio and Cranberry Bark

Pistachio and Cranberry Bark

1 1/2 cups raw, unsalted pistachios
1 1/2 cups dried cranberries
1 1/4 pounds white chocolate, chopped

Preheat oven to 350 degrees.

Bake the pistachios for about 10 minutes,
stirring occasionally.
Do not overcook or you'll lose
the bright greeness.
Remove from oven and set aside to cool.

Steam the cranberries for about 4 minutes.
Then drain, blot dry, and cool.

Melt the white chocolate over simmering water,
stirring occasionally.

Reserve a few tablespoons of bright green pistachio pieces
and cranberry red ruby pieces .

Fold the rest into the chocolate
and pour the mixture onto a large baking sheet (10 x 14)
lined with parchment paper.
Spread out evenly.
Scatter the reserved red and green colors
over top.
Refrigerate until hardened.
Break bark into pieces.

Salmon And Leek Parcels

Ingredients
4 leeks , trimmed and finely chopped
25g butter
100g full-fat crème fraîche or cream cheese
6 sheets filo pastry
2 skinless salmon fillets


Salmon & leek parcels

Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite
Recipe uploaded byGood Food
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Recipe by Good Food
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Difficulty and servings
Serves 2

Preparation and cooking times
Prep 15 mins


Cook 35 mins


Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.

Ultimate Fish Cake (Angela Nielsen)

Ingredients
FOR THE TARTARE-STYLE SAUCE

125ml mayonnaise
1 rounded tbsp capers , roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot , very finely chopped
1 tsp flatleaf parsley , finely chopped
FOR THE FISH CAKES

450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemons zest
1 tbsp fresh white flatleaf parsley , chopped
1 tbsp snipped chives
1 egg
flour , for shaping
85g fresh white breadcrumbs , preferably a day or two old
3-4 tbsp vegetable or sunflower oil , for shallow frying
lemon wedges and watercress , to serve

Mix all the sauce ingredients together. Set aside. Lay the fish and bay leaves in a frying pan. Pour over the milk and 150ml/¼ pint water. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pince of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two. Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash. Take off the heat and beat in 1 rounded tbsp of the sauce, then the lemon zest, parsley and chives. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix (see pic 1). You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into four. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick (pic 2). One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated (pic 3). Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
Heat the oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon zest to taste), lemon wedges for squeezing over and watercress.

Spinach Salad With Strwberries and Mandarin Orange

You will need

Spinach (I use bagged, organic)
Small can of Mandarin Oranges, drained
Fresh strawberries sliced
Chopped almonds, or whatever kind of nut you like
Poppy seeds (optional)
Arrange your spinach in a bowl and add the oranges, sliced strawberries, and almonds.
For the dressing

1/3 cup fresh squeezed orange juice
1/4 cup olive oil or whatever your favorite oil is
2 tsp champagne vinegar (you could use rice wine)
2 tsp vanilla yogurt (this gives the dressing body)
2 tsp honey
Fat teaspoon of Dijon mustard
salt and pepper to taste
1/2 tsp poppy seeds (optional)
*Whisk the dressing until well incorporated and dress your salad

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Yam with pecans

4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/4-inch-thick rounds
1/2 cup pure maple syrup (I used about 1/4 cup)
8 tablespoons (1 stick) chilled butter, cut into 1/2-inch pieces
1/3 cup all purpose flour (Omit this for a Gluten Free version)
1/3 cup (packed) golden brown sugar
1/2 cup coarsely chopped pecans

PreparationPreheat oven to 400°F.

Butter 13 x 9 x 2-inch glass baking dish. Bring large pot of salted water to boil. Add yams. Cook until water returns to simmer, about 4 minutes. Drain. Rinse under cold water.

Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes.

Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans.

Sprinkle pecan mixture atop yams. Bake yams until tender, about 20 minutes. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature. (You can rewarm, uncovered, in 375°F oven 20 minutes.)

Inche Kabin (nyona fried chicken)

NYONYA FRIED CHICKEN RECIPE (INCHI KABIN)
INGREDIENTS:

1kg chicken (cut into pieces)
Oil for deep frying

SEASONING:

2½ tbsp curry powder
1 tsp salt
10 tbsp coconut milk

DIPPING SAUCE:

1 red chilli, seeded and cut into strips
Juice of half a calamansi lime (use lime or lemon if you can’t find calamansi lime)
1 tsp sugar
1 tsp dry mustard
3 tbsp Worcester sauce

METHOD:

Marinate the chicken with the Seasonings for at least 4 hours, or best overnight. In a frying pan, deep fry the seasoned chicken until ¾ cooked and let cool.

Heat the oil again till very hot and deep fry for approximately 1 minute or when sizzling subsides. Remove the chicken. Allow the oil the heat up again and repeat process, twice till very crisp and golden brown.

Mix the dipping sauce in a small bowl and serve the fried chicken with it.

Crispy Fried Chicken

CRISPY FRIED CHICKEN RECIPE
Adapted from: Martin Yan’s China
INGREDIENTS:

1 lb. boneless and skinless chicken breast or chicken thighs, cut into bite-size cubes
1 cup cornstarch
1 egg (beaten)
Oil for deep-frying

MARINATE:

2 cubes (about 1 oz.) red fermented bean curd (南乳)
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon sesame oil
3 dashes white pepper powder

METHOD:

Mash the fermented bean curd in a bowl and add sugar, salt, and white pepper powder. Stir well.

Add the chicken pieces and marinate in the friedge for 1 – 4 hours.

Heat up the oil into a wok for deep-frying. Dip the chicken nuggets in the beaten egg and then coat with the corn starch evenly. Deep-fry the chicken until they turn golden brown, remove from the oil and place on paper towels to absorb the excess oil.

Serve immediately and dip with your favorite chili sauce. I recommend dipping with Lingham’s hot sauce.

COOK’S NOTE:

If you haven’t yet acquired the taste of the fermented bean curd, use slightly lesser of it in your marinate.

Chicken Biscuit Pie

Original Recipe Yield 5 servings
Ingredients

1/3 cup butter
1 onion, chopped
1/3 cup all-purpose flour
1 1/2 cups chicken broth
2/3 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 cup frozen green peas
1 cup frozen diced carrots
2 cups cooked, shredded chicken meat

2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
5 tablespoons shortening/butter
3/4 cup milk
Some sugar (optional)

Directions

Preheat oven to 450 degrees F (230 degrees C). Butter a 2 quart casserole dish.
In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook for 2 minutes (not too long or else the sauce will be too thick and dry)Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into buttered 2 quart casserole dish.
In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

Hanoi Beef Noodle

Ingredients

Beef Broth

1.5 kg beef shanks (cut into small chunks) /ribs/brisket (scald first)
3.5 litres water (reduce some water if want broth to b thicker)
3 pieces 1 inch old ginger unpeeled
1 large Spanish onion (unpeeled and halved)
5 shallots (peeled)

2 radish (cut into chunks)
1 carrot (cut into chunks)

4 whole star anise
2 pcs cinnamon sticks
6 whole cloves
10 black peppercorns
60ml fish sauce
Salt to taste
1 cube beef stock (optional)

Accompaniments:-

500gm dried vietnamese noodles (soaked and blanched) (xiangxi brand rice vemicelli)
1 large Spanish Onion (shredded finely)
3 sprigs spring onions (cut into 1.5 in lengths)
A feew sprigs of chinese celery (cut into 1.5 in length)

Garnishing

A handful of basil thai basil leaves
2 fresh red chillies (shredded finely)
Mint leaves/coriander leaves/lime wedges

Method:

Prepare beef broth,

Blanch beef in hot boiling water to remove scum.
Drain and set aside.
In a saucepot, saute ginger, onion and shallots in 2 tblsp cooking oil until fragrant and browned.
Add in beef shanks and stir fry for a short while before adding water and rest of ingredients in pressure cooker.
Cover with lid and when 2nd ring appears, lower flame and time 30 mins. (if normal cooking, boil over medium flame for 31/2 hours for a concentrated flavor.
Meanwhile, blanch soak vietnamese noodles in pot of boiling water added with 1 tblsp salt and oil.
Rinse in cold water and drain.

Vietnamese Spring Roll

Ingredients

30 dried rice papers

Mint leaves
Basil leaves

Filling

50gm dried bean thread noodles (tang hoon)
25gm dried wood ear mushrooms
2 eggs - fry as omelette and cut into strips
3 spring onions (cut into 2 inch length)
350gm pork )
175gm prawns ) both pork n prawns marinade with salt, pepper and a bit sugar (steam until cook)
4 shallots - sliced

Nuoc cham

6 pips garlic (minced)
2 red thai chillies or 8 red chilli padi (chopped) ( up to taste, reduce if do not like it spicy)
1 - 2 tblsp sugar
Juice of 4 limes
4 tblsp vietnamese fish sauce
4-5 tblsp cooled boiled water

1. Soak dsried bean thread noodles in warm water for 20 mins. Drain.
2. Soak the dried ear mushrooms in warm water for 15 mins, squeeze dry and julienne.
3. Dip rice in water and place on damp towel, put in fillings and roll like popiah.

Corrine's Siew Yoke

Chinese roast pork
Ingredients
• 1 piece of pork belly weighing approximately 1 kg
• 3 tablespoons of coarse / rock salt
• 2 tablespoons of fine salt
• 1 tablespoon of five-spice powder
Method
1. Clean pork belly and poke holes all over the skin with a sharp knife. Make horizontal slits on the meat side 1 inch apart.
2. Rub fine salt and five-spice powder on meat and leave to marinade in the refrigerator for an hour or so. Brush the skin with vinegar before roasting.
3. Heat up oven at gas mark 4 (about 180 degrees Celsius). Place pork belly on a rack and put a layer of coarse salt on the skin (refer picture below); with a tray underneath to catch dripping oil. Roast the pork belly for at least 30 minutes and until the coarse salt crystallizes just like in the picture above.
4. Remove the salt crystals and continue to roast till the skin is crispy.

Pork Siew Mai

Ing

Wantan skin (round)

Filling

200gm pork (diced)
200gm fresh prawns (chopped)
4 pcs dried mushrooms (soak and diced)
80gm watere chestnut (peeled and chopped)

Seasoning

1tsp chicken granules
1tsp sugar
3/4 tsp fine salt
1 tsp sesame oil
1/4 tsp ground white pepper
1 egg white
1 1/2 tblsp cornflour

2 salted egg yolk or crab roe (ebiko)

Method

1. Combine filling ingredients with seasoning and chill for 2-3 hours
2. Wrap siew mai with wantan skin and top with salted egg yolk or ebiko.
3. Place on steamer and steam on high flame for 10-15 mins.

Pomelo Salad with Shrimp and Meat, Goi Buoi Tom Thit (frm Viet World Kitchen)

Serves 6

 1/2 teaspoon salt
1/2 pound large or jumbo shrimp, peeled and deveined
1/4 pound boneless skinless chicken breast or boneless pork chop, or ¾ to 1 cup matchstick-cut gio (Vietnamese silky sausage)
1 medium pomelo
1 carrot, peeled and cut into fine shreds
¼ cup mint leaves, chopped
2 tablespoons chopped cilantro, leafy tops only
1/4 cup chopped unsalted, roasted peanuts
1/3 cup Crispy Caramelized Shallot

Dressing
2 tablespoons fish sauce
1 1/2tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
1 generous teaspoon Vietnamese chile garlic sauce, homemade or storebought

1. Put the salt in a small saucepan and fill 2/3 with water. Bring to a boil and then add the shrimp. As soon as they've curled up, remove them with a slotted spoon and set aside to cool.

2. Return the water to a boil and add the chicken or pork chop. When bubbles form at the rim, turn off the heat, cover and let sit for 20 minutes to cook the flesh. Remove and set aside to cool. (If you're using the Vietnamese sausage, skip this step because it's already cooked.)

3. Cut the shrimp in the diagonal into large pieces that will blend well with the pomelo and other ingredients. Hand shred the chicken or cut the pork into julienne. Set aside.

4. Cut off one end of the pomelo to reveal its fleshy pith. Then use your fingers and knife to remove the pith so that all that's remaining is the white covered flesh. Pry the pomelo open and split into two parts. Then use a knife, scissors and your fingers to peel away the skin from each segment and remove the flesh. Separate the flesh into bite size pieces and deposit in a bowl.

5. For the dressing, combine fish sauce, lime juice, water, sugar and chile garlic sauce in a small bowl and stir to dissolve the sugar.

6. Right before serving, add the shrimp, chicken or pork, carrot, mint, cilantro, peanuts and shallot to the pomelo. Toss with your fingers or tongs to combine well. Add the dressing and toss. Taste and adjust the flavors, as needed. Transfer to a plate, leaving any liquid behind and serve.

VIETNAMESE CARAMEL SHRIMP (TOM RIM)

VIETNAMESE CARAMEL SHRIMP (TOM RIM)
Recipe by: Houston Wok
INGREDIENTS:

1 lb fresh water prawn or shrimp (shell-on and head-on)
1 shallot (finely chopped)
1 bunches of scallion
1 tablespoon fish sauce
1/2 teaspoon black pepper

Add all of the above ingredients in a mixing bowl and allow to marinate.

CARAMEL SAUCE

INGREDIENTS:

2 soup spoons of cooking oil, we use canola
2 tablespoons of sugar

METHOD:

In a wok or small pan, add 2 soup spoons of cooking oil and allow the oil to get hot. Add the sugar and with a spatula stir the sugar in oil so that the caramel sauce is not congested into a clump. Once the sugar and oil take on a caramel color, set aside.

In a wok or skillet, heat 2 tablespoons of cooking oil and add the prawn and saute them for 2 minutes. Add the caramel sauce and with your spatula saute everything together until the prawn turns pink all around and the juices have seem to have been sucked up by the shrimp. Serve immediately.

Catherine Thai of Cat Restaurant in Little Saigon also provided me with her award-winning caramel shrimp recipe. Here you go.

CARAMELIZED SPOTTED PRAWNS IN CLAY POT

INGREDIENTS:

6 to 8 large spotted prawns, peeled, deveined, head in tact.  Use the shells to make some shrimp stock (optional)
1 tablespoon oil (I use canola)
1 clove of garlic, chopped
1 medium shallot, chopped
1 to 2 tablespoon fish sauce (depending on the brand of fish sauce and your taste)
1 teaspoon caramel sauce
½ teaspoon kosher salt
1 tablespoon sugar
Black pepper, to taste
2 scallions, chopped

CARAMEL SAUCE:

2 tablespoons sugar
2 tablespoons water

METHOD:

To make the caramel sauce, put sugar in a small pan, spread to an even layer.  Cook at medium heat (without stirring) until the sugar starts melting.  Now, you can start stirring the sugar and keep cooking until this turns into a dark amber color.  Turn off heat.  Note that the sugar will continue to turn a darker color.  Wait for about 30 seconds to one minute before adding the 2 tablespoons of water.  Be careful as this will splatter.  Turn the heat back on and cook at low heat until the caramel dissolves.

Put the shells in a small pan and add a few tablespoons of water.  Boil for a few minutes at high heat then discard the shells.   Continue boiling to reduce the stock to about one tablespoon.

Heat oil in a wok at high heat.  Add shallot and garlic; sauté until fragrant.  Add the shrimp and brown quickly.  Add the stock, fish sauce, caramel sauce, salt, and sugar.  Cook until the shrimp is done and the sauce thickens, about 4 to 5 minutes.    Add the scallions, stir, and turn off heat.  Sprinkle on some black pepper and serve with steamed rice.

VIETNAMESE GRILLED PORK SPRING ROLLS (GOI CUON THIT HEO NUONG) RECIPE

VIETNAMESE GRILLED PORK SPRING ROLLS (GOI CUON THIT HEO NUONG) RECIPE
INGREDIENTS:
(Serves 4)

FOR THE GRILLED PORK:

1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

HOISIN PEANUT DIPPING SAUCE RECIPE

1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced thai chili, or more for desired spiciness

FOR SPRING ROLL RICE PAPER ASSEMBLY:

About 10 rice paper wrappers
Lettuce
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, vietnamese coriander, balm or perilla
Bean sprouts

METHOD:

1. In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.
2. In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.
3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
4. On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, then fold in the sides. View step-by-step photographs of spring rolling here.
5. Serve with hoisin peanut dip.