Ingredients
* 500 grams plain flour
* 1 tsp salt
* 2 tsp bicarbonate of soda
* 4.5 tsp cream of tartar
* 50 grams cold unsalted butter, diced
* 25 grams Trex, in teaspooned lumps (or use another 25 grams of butter)
* 300 mL milk
* 1 large egg, beaten, for egg-wash
^ 6.5 cm crinkle-edged round cutter
^ 1 baking tray, lightly greased.
Method
* Preheat the oven to 220C / gas mark 7.
* Sift the flour, salt, bicarb and cream of tartar into a large bowl. Rub in the fats till it goes like damp sand. Add the milk at once, mix briefly – briefly being the operative word – and then turn out onto a floured surface and knead lightly to form a dough.
* Roll out to about 3 cm thickness. Dip the cutter into some flour, then stamp out at least 10 scones. You get 12 in all from this but may need to re-roll for the last 2. Place on the baking tray very close together – the idea is that they bulge and stick together on cooking – then brush the tops with the egg-wash. Put in the oven and cook for 10 minutes or until risen and golden.
* Always eat freshly baked, preferably still warm from the oven, with clotted cream and jam or, my favourite Thunder & Lightning, which is clotted cream and black treacle.
* Makes 12.
VARIATION: Add 75 grams of raisins or sultanas for fruit scones, or, something I’m keen on, use the same amount of dried sour cherries, with or without the finely grated zest of 1/2 an orange. To make cheese scones, add 75 grams of mature Cheddar, grated.
Sunday, January 30, 2011
Jamie Oliver’s American Pancakes
Ingredients
* 3 large eggs, separated
* 115g plain flour
* 1 heaped tsp baking powder
* 140mL milk
* pinch of salt
Method
* Whisk egg whites with salt until they form stiff peaks, set aside.
* Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.
* Fold the egg whites into the batter.
* Heat a non-stick pan on medium heat and put some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm.
* At this point, sprinkle your chosen flavouring on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
I used a packet of frozen blueberries and blackberries to mix into my pancakes.
* 3 large eggs, separated
* 115g plain flour
* 1 heaped tsp baking powder
* 140mL milk
* pinch of salt
Method
* Whisk egg whites with salt until they form stiff peaks, set aside.
* Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.
* Fold the egg whites into the batter.
* Heat a non-stick pan on medium heat and put some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm.
* At this point, sprinkle your chosen flavouring on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
I used a packet of frozen blueberries and blackberries to mix into my pancakes.
Marinated Balsamic Mushroom
You'll need:
500g of white button mushroom, washed and halved
2 tablespoon of olive oil and 1/4 cup more for finishing at the end
3 tablespoon of good balsamic vinegar
4 cloves of garlic, peeled and halved lengthwise
2 shallots, minced finely
salt and pepper to taste
2-3 stalks of fresh terragon
Method:
1. Heat your pan until very hot and douse the two tablespoons of olive oil in.
2. Add your mushrooms and saute until the mushrooms turns a beautiful caramelized color around its sides. This will take about 5 minutes of tossing and sauteing.
3. Do not let your mushrooms burn but do not turn down the heat as well..it is extremely important to keep your mushrooms on their toes sizzling away. Now, add your garlic and shallots in, saute until all is well blended and the herbs sweat and turns soft.
4. Douse your balsamic vinegar AROUND the pan without flooding your mushrooms because you want the vinegar to evaporate whatever excess liquid it has and reduce to a beautiful and flavorful sauce that will coat the mushrooms. Saute for a minute more.
5. Add salt and pepper to taste and pour the remaining 1/4 cup of olive oil to finish the cooking off. Heat for 2 minutes more and take the mushrooms off the stove. Pluck leaves of terragon onto the marinated mushrooms and mix well.
Serve in room temperature or cold. Store it in the fridge for up to 7-10 days. These mushrooms are delicious with bread and/or with eggs and/or with crackers.
500g of white button mushroom, washed and halved
2 tablespoon of olive oil and 1/4 cup more for finishing at the end
3 tablespoon of good balsamic vinegar
4 cloves of garlic, peeled and halved lengthwise
2 shallots, minced finely
salt and pepper to taste
2-3 stalks of fresh terragon
Method:
1. Heat your pan until very hot and douse the two tablespoons of olive oil in.
2. Add your mushrooms and saute until the mushrooms turns a beautiful caramelized color around its sides. This will take about 5 minutes of tossing and sauteing.
3. Do not let your mushrooms burn but do not turn down the heat as well..it is extremely important to keep your mushrooms on their toes sizzling away. Now, add your garlic and shallots in, saute until all is well blended and the herbs sweat and turns soft.
4. Douse your balsamic vinegar AROUND the pan without flooding your mushrooms because you want the vinegar to evaporate whatever excess liquid it has and reduce to a beautiful and flavorful sauce that will coat the mushrooms. Saute for a minute more.
5. Add salt and pepper to taste and pour the remaining 1/4 cup of olive oil to finish the cooking off. Heat for 2 minutes more and take the mushrooms off the stove. Pluck leaves of terragon onto the marinated mushrooms and mix well.
Serve in room temperature or cold. Store it in the fridge for up to 7-10 days. These mushrooms are delicious with bread and/or with eggs and/or with crackers.
Friday, January 28, 2011
Aunty Doreen's Tau Yew Bak
Ingredients:
Garlics
Cinnamon Bark
Star Anise
Cloves
Belly pork
Eggs
Dried cuttlefish (fry in a separate pan till fragrant and keep aside)
Hard Tauhu (2 to 3 pcs)
Light soya sauce
Dark soya sauce
Sugar
Method
Fry garlic until fragant, add in cinnamon bark, star anise and cloves.
Add meat, stir fry for a short while then add in light soy sauce followed with dark soya sauce and sugar (if necessary) to taste. Add water, simmer till meat is tender n cook. Throw in the fried cuttlefish half hour before removing from fire.
(can add in dried chillies or dried oyster if desire)
Garlics
Cinnamon Bark
Star Anise
Cloves
Belly pork
Eggs
Dried cuttlefish (fry in a separate pan till fragrant and keep aside)
Hard Tauhu (2 to 3 pcs)
Light soya sauce
Dark soya sauce
Sugar
Method
Fry garlic until fragant, add in cinnamon bark, star anise and cloves.
Add meat, stir fry for a short while then add in light soy sauce followed with dark soya sauce and sugar (if necessary) to taste. Add water, simmer till meat is tender n cook. Throw in the fried cuttlefish half hour before removing from fire.
(can add in dried chillies or dried oyster if desire)
*Classic Steak Au Poivre Sauce* Serves 2 generously
This classic sauce is not only delicious when you have a perfectly cooked steak to serve, but is also an excellent cover-up for beef that is overcooked, tough, or lacking in flavour.
2 TBS whole black peppercorns
175ml good red wine
174ml double cream
1 TBS cognac
salt to taste
Place the peppercorns in a heavy ziplock bag and crush with a rolling pin. Place in the saucepan and add the wine. Cook and boil until reduced to 2 TBS. Whisk in the cream and cognac and heat until quite warm. Season to taste with salt.
2 TBS whole black peppercorns
175ml good red wine
174ml double cream
1 TBS cognac
salt to taste
Place the peppercorns in a heavy ziplock bag and crush with a rolling pin. Place in the saucepan and add the wine. Cook and boil until reduced to 2 TBS. Whisk in the cream and cognac and heat until quite warm. Season to taste with salt.
Thursday, January 27, 2011
GARY'S SAUCY PASTA & MEATBALLS taken from Recipe by Gary Mehigan
Ingredients:
1 small carrot, finely grated
30g unsalted butter
400g veal mince
400g pork mince
1 1/2 cups fresh breadcrumbs
1/4 cup chopped flat leaf parsley (optional)
1/4 cup extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 x 400g cans chopped tomatoes
100ml chicken stock
2 tbsp tomato paste
2 thyme sprigs
2 bay leaves
375g pasta
Shaved / grated parmesan to serve
Place carrot, butter and 100ml water in a medium saucepan on low heat. Cover and cook, stirring occasionally, for 10 mins, until carrot is soft. Place in a food processor and process until a puree forms. Cool.
Mix minces, breadcrumbs, carrot puree and parsley, if using, in a large bowl. Season well. Using wet hands, shape mixture into meatballs.
Preheat oven to 185C or 165C fan. Heat oil in an ovenproof saucepan or flameproof casserole pan on high. Cook meatballs, turning, for 4-5 mins, until browned all over. Remove from pan. In same pan, cook onion and garlic for 2-3 mins, until soft. Stir through tomato, stock and tomato paste. Return meatballs to pan. Add thyme and bay leaves. Season, reduce heat to medium and bring to a gentle simmer. Cover and bake, stirring occasionally, for 45 mins, until thickened.
Meanwhile, cook pasta according to packet directions. Drain.
Toss to combine meatballs and pasta (Kimba's Note: My photo above wasn't tossed, just spooned on top of cooked pasta). Top with grated cheese and serve.
1 small carrot, finely grated
30g unsalted butter
400g veal mince
400g pork mince
1 1/2 cups fresh breadcrumbs
1/4 cup chopped flat leaf parsley (optional)
1/4 cup extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 x 400g cans chopped tomatoes
100ml chicken stock
2 tbsp tomato paste
2 thyme sprigs
2 bay leaves
375g pasta
Shaved / grated parmesan to serve
Place carrot, butter and 100ml water in a medium saucepan on low heat. Cover and cook, stirring occasionally, for 10 mins, until carrot is soft. Place in a food processor and process until a puree forms. Cool.
Mix minces, breadcrumbs, carrot puree and parsley, if using, in a large bowl. Season well. Using wet hands, shape mixture into meatballs.
Preheat oven to 185C or 165C fan. Heat oil in an ovenproof saucepan or flameproof casserole pan on high. Cook meatballs, turning, for 4-5 mins, until browned all over. Remove from pan. In same pan, cook onion and garlic for 2-3 mins, until soft. Stir through tomato, stock and tomato paste. Return meatballs to pan. Add thyme and bay leaves. Season, reduce heat to medium and bring to a gentle simmer. Cover and bake, stirring occasionally, for 45 mins, until thickened.
Meanwhile, cook pasta according to packet directions. Drain.
Toss to combine meatballs and pasta (Kimba's Note: My photo above wasn't tossed, just spooned on top of cooked pasta). Top with grated cheese and serve.
Strawberry Jam Tarts
(makes 12)
I don't know of anyone, young or old that doesn't like jam tarts. Crisp buttery pastry, filled with sweet jam, all bubbly and gooey. These are fabulous. This pastry is the best. Turns out perfect every time!
For the pastry:
4 ounces plain flour
pinch of salt
1 ounce butter
1 ounce vegetable shortening
2 TBS cold water
For the Tarts:
about half a jar of really good quality strawberry jam
First make the pastry. Sift the flour and salt into a bowl. Rub together the butter and the shortening and then add this to the flour. Rub this into the flour using the tips of your fingers, lifting it up as you go to aerate the flour somewhat. Rub in lightly until the mixture is crumbly. Don't over mix. Add the cold water all at once and stir with a fork. Blend quickly until the mixture clings together in a ball, leaving the sides of the bowl clean. Turn the dough out onto a lightly floured surface and knead a couple of times, lightly, to make a smooth stiff dough. Let rest for 10 minutes before using.
Preheat the oven to 200*C/400*F/gas mark 6.
Roll thepastry out to 1/4 inch thickness. Cut into rounds with a sharp 3 inch fluted cutter. Place the pastry rounds into a 12 hole bun tin. Dollop heaped teaspoons of jam into the centres of each.
Bake for 12 to 15 minutes, until the pastry has crisped nicely and the jam is bubbling Remove from the oven and allow to cool before eating or serving. (Hot jam is really dangerous and can give you quite a bad burn if you are not careful!!)
Note - you don't have to use strawberry jam only. You can use any kind of jam you want. We happen to like Strawberry the best of all!
I don't know of anyone, young or old that doesn't like jam tarts. Crisp buttery pastry, filled with sweet jam, all bubbly and gooey. These are fabulous. This pastry is the best. Turns out perfect every time!
For the pastry:
4 ounces plain flour
pinch of salt
1 ounce butter
1 ounce vegetable shortening
2 TBS cold water
For the Tarts:
about half a jar of really good quality strawberry jam
First make the pastry. Sift the flour and salt into a bowl. Rub together the butter and the shortening and then add this to the flour. Rub this into the flour using the tips of your fingers, lifting it up as you go to aerate the flour somewhat. Rub in lightly until the mixture is crumbly. Don't over mix. Add the cold water all at once and stir with a fork. Blend quickly until the mixture clings together in a ball, leaving the sides of the bowl clean. Turn the dough out onto a lightly floured surface and knead a couple of times, lightly, to make a smooth stiff dough. Let rest for 10 minutes before using.
Preheat the oven to 200*C/400*F/gas mark 6.
Roll thepastry out to 1/4 inch thickness. Cut into rounds with a sharp 3 inch fluted cutter. Place the pastry rounds into a 12 hole bun tin. Dollop heaped teaspoons of jam into the centres of each.
Bake for 12 to 15 minutes, until the pastry has crisped nicely and the jam is bubbling Remove from the oven and allow to cool before eating or serving. (Hot jam is really dangerous and can give you quite a bad burn if you are not careful!!)
Note - you don't have to use strawberry jam only. You can use any kind of jam you want. We happen to like Strawberry the best of all!
Gooey Butter Tarts
Flaky pastry filled with a gooey sweet filling, all buttery and filled with currants. These are the best!
For the Pastry:
6.5 ounces of plain flour (1 1/2 cups)
1/4 tsp salt
2 ounces cold butter, cubed
2 ounces cold shortening, cubed
1 egg yolk
1 tsp vinegar
ice water
For the Filling:
3.75 ounces of Soft light brown sugar (1/2 cup packed)
4 fluid ounces golden syrup (1/2 cup)
1 large free range egg
2 TBS butter, softened
1 tsp each vanilla and white vinegar
pinch salt
3 ounces dried currants (1/2 cup packed)
Whisk the flour and salt for the pastry together in a bowl. Drop in the butter and shortening and cut it in with two round bladed knives until the mixture resembles coarse crumbs. Whisk the egg yolk together with the vinegar and add enough ice water to equal 75 ml. (1/3 cup) Gradually sprinkle this over the flour mixture, stirring it in with a fork until the pastry holds together. Shape into a disc, wrap in cling film and chill in the refrigerator for about an hour.
For the filling, whisk the sugar, golden syrup, egg., butter, vanilla, salt and vinegar together vigorously. Set aside.
Preheat the oven to 230*c/450*F/ gas mark 7.
Roll out the pastry on a lightly floured surface to 1/8 inch thickness. Stamp out rounds with a 4 inch round pastry cutter. Fit into shallow bun tins. Drop a few currants into the bottom of each. Top off with some of the egg mixture, filling 3/4 full.
Bake in the bottom third of the heated oven for 12 minutes, or until filling is puffed and bubbly and the pastry is golden brown. Remove from the oven. Let stand one minute, and then immediately loosen and remove to a wire rack to cool completely before eating.
For the Pastry:
6.5 ounces of plain flour (1 1/2 cups)
1/4 tsp salt
2 ounces cold butter, cubed
2 ounces cold shortening, cubed
1 egg yolk
1 tsp vinegar
ice water
For the Filling:
3.75 ounces of Soft light brown sugar (1/2 cup packed)
4 fluid ounces golden syrup (1/2 cup)
1 large free range egg
2 TBS butter, softened
1 tsp each vanilla and white vinegar
pinch salt
3 ounces dried currants (1/2 cup packed)
Whisk the flour and salt for the pastry together in a bowl. Drop in the butter and shortening and cut it in with two round bladed knives until the mixture resembles coarse crumbs. Whisk the egg yolk together with the vinegar and add enough ice water to equal 75 ml. (1/3 cup) Gradually sprinkle this over the flour mixture, stirring it in with a fork until the pastry holds together. Shape into a disc, wrap in cling film and chill in the refrigerator for about an hour.
For the filling, whisk the sugar, golden syrup, egg., butter, vanilla, salt and vinegar together vigorously. Set aside.
Preheat the oven to 230*c/450*F/ gas mark 7.
Roll out the pastry on a lightly floured surface to 1/8 inch thickness. Stamp out rounds with a 4 inch round pastry cutter. Fit into shallow bun tins. Drop a few currants into the bottom of each. Top off with some of the egg mixture, filling 3/4 full.
Bake in the bottom third of the heated oven for 12 minutes, or until filling is puffed and bubbly and the pastry is golden brown. Remove from the oven. Let stand one minute, and then immediately loosen and remove to a wire rack to cool completely before eating.
Finger Sandwiches
What would afternoon tea be without a plate of tasty sandwiches? (Choose 3 of the below fillings)
12 thin slices of white or wholemeal bread, crusts removed
(I just buy the bread that already has the crusts removed,
easy peasy, lemon squeasy)
room temperature butter, for spreading
sea salt and freshly ground black pepper as desired
For the egg and cress filling:
2 TBS good quality mayonnaise
1/2 tsp finely grated lemon zest from an unwaxed lemon
2 hard boiled eggs, peeled and chopped
a handful of mustard cress
To cut sandwiches, lay your hand on top of the sandwich and lightly press down. Using a serrated knife and a gentle sawing motion, cut diagonally into quarters or lengthways into 3 fingers.
For the egg and cress sandwiches, thinly butter 4 slices of the bread. Combine the mayonnaise, lemon zest, egg and season with some black pepper, folding together well. Spread evenly on half the slices of bread. Sprinkle with the cress and top with the remaining 2 slices of bread. Cut as above.
For the Gentleman's Morsels:
1/4 pound shaved roasted ham
apricot jam, seived
Dijon mustard
To make the Gentlemen's Morsels., thinly butter 4 slices of the bread. Spread 2 slices with seived apricot jam. Spread the other 2 with Dijon mustard. Lay the ham evenly over top of 2 slices and top with the other 2. Cut as above.
For the Roast Beef:
1/4 pound thinly sliced rare roast beef
horseradish mayonnaise
a handful of rocket leaves
For the Roast Beef, thinly butter 4 slices of the bread. Spread 2 slices with the horseradish mayonnaise. Top with the roast beef and season to taste. Sprinkle with the rocket and top with the other 2 slices of bread. Cut as above.
For the Parma Ham and Fig filling:
1/4 pound of parma ham
1 ripe fig
1/2 tsp balsamic vinegar
1/2 tsp olive oil
handful of rocket leaves
For the Parma Ham and Fig sandwiches, thinly butter 4 slices of bread and fold ham on top of two of them. Cut the fig into thin wedges, remove and discard the skin and then arrange the wedges on top of the ham. Whisk the vinegar and oil together. Season with a bit of salt and pepper. Drizzle over the figs. Top with rocket and the remaining slices of buttered bread and cut as above.
For the Stilton and Pear filling:
50g of Stilton cheese, thinly sliced (1/4 pound)
1 ripe firm pear
To make the Stilton and Pear sandwiches, thinly butter 4 slices of bread. Arrange the stilton over 2 slices of the bread. Slice the pear into thin wedges, removing and discarding the core, then arrange on top of the cheese. Season with black pepper, then top with the remaining slices of bread and cut as above.
12 thin slices of white or wholemeal bread, crusts removed
(I just buy the bread that already has the crusts removed,
easy peasy, lemon squeasy)
room temperature butter, for spreading
sea salt and freshly ground black pepper as desired
For the egg and cress filling:
2 TBS good quality mayonnaise
1/2 tsp finely grated lemon zest from an unwaxed lemon
2 hard boiled eggs, peeled and chopped
a handful of mustard cress
To cut sandwiches, lay your hand on top of the sandwich and lightly press down. Using a serrated knife and a gentle sawing motion, cut diagonally into quarters or lengthways into 3 fingers.
For the egg and cress sandwiches, thinly butter 4 slices of the bread. Combine the mayonnaise, lemon zest, egg and season with some black pepper, folding together well. Spread evenly on half the slices of bread. Sprinkle with the cress and top with the remaining 2 slices of bread. Cut as above.
For the Gentleman's Morsels:
1/4 pound shaved roasted ham
apricot jam, seived
Dijon mustard
To make the Gentlemen's Morsels., thinly butter 4 slices of the bread. Spread 2 slices with seived apricot jam. Spread the other 2 with Dijon mustard. Lay the ham evenly over top of 2 slices and top with the other 2. Cut as above.
For the Roast Beef:
1/4 pound thinly sliced rare roast beef
horseradish mayonnaise
a handful of rocket leaves
For the Roast Beef, thinly butter 4 slices of the bread. Spread 2 slices with the horseradish mayonnaise. Top with the roast beef and season to taste. Sprinkle with the rocket and top with the other 2 slices of bread. Cut as above.
For the Parma Ham and Fig filling:
1/4 pound of parma ham
1 ripe fig
1/2 tsp balsamic vinegar
1/2 tsp olive oil
handful of rocket leaves
For the Parma Ham and Fig sandwiches, thinly butter 4 slices of bread and fold ham on top of two of them. Cut the fig into thin wedges, remove and discard the skin and then arrange the wedges on top of the ham. Whisk the vinegar and oil together. Season with a bit of salt and pepper. Drizzle over the figs. Top with rocket and the remaining slices of buttered bread and cut as above.
For the Stilton and Pear filling:
50g of Stilton cheese, thinly sliced (1/4 pound)
1 ripe firm pear
To make the Stilton and Pear sandwiches, thinly butter 4 slices of bread. Arrange the stilton over 2 slices of the bread. Slice the pear into thin wedges, removing and discarding the core, then arrange on top of the cheese. Season with black pepper, then top with the remaining slices of bread and cut as above.
Stir-Fried Egg Noodles with Shrimp and Shitake Mushrooms
Stir-Fried Egg Noodles with Shrimp and Shitake Mushrooms
For the sauce:
¼ cup soy sauce
¼ cup water
2 Tablespoons hoisin sauce
1 Tablespoon sesame oil
1 teaspoon Asian fish sauce
1 jalapeno chile, minced
2 Tablespoons minced ginger
2 cloves garlic, minced
For the stir-fry:
¾ pound dried thin egg noodles
2 teaspoons scallion oil or canola oil
3 Tablespoons canola oil
16 large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
16 small shiitake mushroom caps, quartered
½ cup oyster mushrooms, sliced
2 cups soybean sprouts or thinly sliced asparagus
½ cup sugar snap or snow pea pods, thinly sliced on the diagonal
Cilantro sprigs and finely shredded scallions, for garnish
To make the sauce, stir all the ingredients together in a medium bowl and set aside.
Bring a large pot of unsalted water to a boil. Cook the egg noodles according to the instructions on the package. Drain, toss in the scallion or canola oil, and set aside.
When ready to cook, heat a large wok or deep skillet over high heat. Add the 3 tablespoons canola oil and swirl to coat; heat the oil until it ripples. Add the shrimp and cook, tossing, 3 to 4 minutes. In order, add the shiitakes, oyster mushrooms, bean sprouts, and peas, tossing after each addition. Add the noodles and pour in the sauce. Cook, tossing, until the vegetables are just cooked through and everything is evenly coated with the sauce. Serve in a large bowl, sprinkled with the cilantro sprigs and shredded scallions.
For the sauce:
¼ cup soy sauce
¼ cup water
2 Tablespoons hoisin sauce
1 Tablespoon sesame oil
1 teaspoon Asian fish sauce
1 jalapeno chile, minced
2 Tablespoons minced ginger
2 cloves garlic, minced
For the stir-fry:
¾ pound dried thin egg noodles
2 teaspoons scallion oil or canola oil
3 Tablespoons canola oil
16 large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
16 small shiitake mushroom caps, quartered
½ cup oyster mushrooms, sliced
2 cups soybean sprouts or thinly sliced asparagus
½ cup sugar snap or snow pea pods, thinly sliced on the diagonal
Cilantro sprigs and finely shredded scallions, for garnish
To make the sauce, stir all the ingredients together in a medium bowl and set aside.
Bring a large pot of unsalted water to a boil. Cook the egg noodles according to the instructions on the package. Drain, toss in the scallion or canola oil, and set aside.
When ready to cook, heat a large wok or deep skillet over high heat. Add the 3 tablespoons canola oil and swirl to coat; heat the oil until it ripples. Add the shrimp and cook, tossing, 3 to 4 minutes. In order, add the shiitakes, oyster mushrooms, bean sprouts, and peas, tossing after each addition. Add the noodles and pour in the sauce. Cook, tossing, until the vegetables are just cooked through and everything is evenly coated with the sauce. Serve in a large bowl, sprinkled with the cilantro sprigs and shredded scallions.
Wednesday, January 26, 2011
Country White Bread (bread machine recipe)
Ingredients:Servings:
15
1 cup water, plus
1 tablespoon water (70-80 F)
1 large egg
4 1/2 teaspoons vegetable oil
3 1/4 cups bread flour
1/4 cup sugar
1 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast
2 tablespoons melted butter (for dinner rolls only) (optional)
2 tablespoons shortening (for dinner rolls only) (optional)
Change Measurements: US | Metric
Directions:Prep Time: 30 minsTotal Time: 45 mins
1 In bread machine pan, place all ingredients from flour through yeast in order as recommended by the manufacturer.
2 Select the basic bread setting.
3 Check dough after 5 minutes of mixing, if needed add 1-2T of water or flour.
4 Bake as normal.
5 For dinner rolls.
6 Mix in bread machine but use only the dough option.
7 Lightly grease a 9 x 13 baking pan (I always use a metal pan).
8 When dough is finished shape into 15 uniformly sized balls. I always grease my hands with shortening to smooth the dough out and it helps keep the dough from drying out.
9 Cover and let the rolls rise in a warm, draft free place until risen to the desired size.
10 I let them about double in size.
11 Bake in a 350° oven about 12-15 minutes until golden brown.
12 After removing from the oven, brush the tops of the rolls with melted butter.
13 Take out of pan and let completely cool before storing.
15
1 cup water, plus
1 tablespoon water (70-80 F)
1 large egg
4 1/2 teaspoons vegetable oil
3 1/4 cups bread flour
1/4 cup sugar
1 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast
2 tablespoons melted butter (for dinner rolls only) (optional)
2 tablespoons shortening (for dinner rolls only) (optional)
Change Measurements: US | Metric
Directions:Prep Time: 30 minsTotal Time: 45 mins
1 In bread machine pan, place all ingredients from flour through yeast in order as recommended by the manufacturer.
2 Select the basic bread setting.
3 Check dough after 5 minutes of mixing, if needed add 1-2T of water or flour.
4 Bake as normal.
5 For dinner rolls.
6 Mix in bread machine but use only the dough option.
7 Lightly grease a 9 x 13 baking pan (I always use a metal pan).
8 When dough is finished shape into 15 uniformly sized balls. I always grease my hands with shortening to smooth the dough out and it helps keep the dough from drying out.
9 Cover and let the rolls rise in a warm, draft free place until risen to the desired size.
10 I let them about double in size.
11 Bake in a 350° oven about 12-15 minutes until golden brown.
12 After removing from the oven, brush the tops of the rolls with melted butter.
13 Take out of pan and let completely cool before storing.
Tuesday, January 25, 2011
Chicken with Stone's Ginger Wine
Chicken with Stone's Ginger Wine
For Cantonese, this is traditionally cooked for distributing to relatives on the 12th day after delivery to inform them of the new addition to the family. New mothers are encouraged to drink this Chicken Wine to promote blood circulation & invigorate major organs in the body. The wine is good for warming the lower body, "mok yee(wood fungus)" has the property to cleanse the uterus and peanuts are good for promoting milk.
Ingredients:
200g Chicken pieces
10g "Mok Yee" (wood fungus), soaked & shredded
50g raw peanuts, soaked overnight & drained
1 cup Stone's Ginger Wine
2 cups hot water
1 tsp sesame seed oil
4 slices old ginger, shredded
Method:
Marinate Chicken (use: 1 tsp sugar, 1 tsp soy, 1 tsp oil) for 5mins.
Heat sesame seed oil. Fry ginger until fragrant.
Add Wood Fungus, peanuts, & chicken. Stir fry well for a minute or two.
Pour in 2 cups hot water and bring to a boil and cook until chicken is cooked.
Finally add in the Stone's Ginger Wine and bring back to the boil.
Serve hot with plain rice
For Cantonese, this is traditionally cooked for distributing to relatives on the 12th day after delivery to inform them of the new addition to the family. New mothers are encouraged to drink this Chicken Wine to promote blood circulation & invigorate major organs in the body. The wine is good for warming the lower body, "mok yee(wood fungus)" has the property to cleanse the uterus and peanuts are good for promoting milk.
Ingredients:
200g Chicken pieces
10g "Mok Yee" (wood fungus), soaked & shredded
50g raw peanuts, soaked overnight & drained
1 cup Stone's Ginger Wine
2 cups hot water
1 tsp sesame seed oil
4 slices old ginger, shredded
Method:
Marinate Chicken (use: 1 tsp sugar, 1 tsp soy, 1 tsp oil) for 5mins.
Heat sesame seed oil. Fry ginger until fragrant.
Add Wood Fungus, peanuts, & chicken. Stir fry well for a minute or two.
Pour in 2 cups hot water and bring to a boil and cook until chicken is cooked.
Finally add in the Stone's Ginger Wine and bring back to the boil.
Serve hot with plain rice
Chee Keok Choe
Black Vinegar purifies the blood, Old Ginger drives out wind, and Brown Sugar puts a check on "dampness". Pig's Trotters are said to provide collagen which is good for strengthening joints & lumbar. Sesame Seed Oil is also to promote blood circulation and the eggs for nourishment. This is a dish cooked for postnatal moms and in my case the mom did not like it and I ended eating most of it.
Ingredients:
2 Pig's Trotters
1 kg Old Ginger, skinned & smashed lightly
4 Tbsp Sesame Seed Oil
1 bottle (~4cups) Black Vinegar
300g Brown Sugar
300 g Gula Melaka/Gula Kabung
4 Hard Boiled Eggs, shelled
9 cups water
Method:
Clean & pluck off the hair from the pig's trotters.
Cut into big pieces.
Heat Sesame Seed Oil and fry ginger until golden brown & fragrant.
Use a BIG corningware casserole, add fried ginger,vinegar, water, and brown sugar. Bring to a boil and leave to simmer for 1/2 an hour until ginger becomes soft.
Add pig's trotters and continue to simmer until soft & tender (approx. 2hrs)
Add shelled hard-boiled eggs 1/2 and hour before serving.
This dish tastes better upon standing for days.
Ingredients:
2 Pig's Trotters
1 kg Old Ginger, skinned & smashed lightly
4 Tbsp Sesame Seed Oil
1 bottle (~4cups) Black Vinegar
300g Brown Sugar
300 g Gula Melaka/Gula Kabung
4 Hard Boiled Eggs, shelled
9 cups water
Method:
Clean & pluck off the hair from the pig's trotters.
Cut into big pieces.
Heat Sesame Seed Oil and fry ginger until golden brown & fragrant.
Use a BIG corningware casserole, add fried ginger,vinegar, water, and brown sugar. Bring to a boil and leave to simmer for 1/2 an hour until ginger becomes soft.
Add pig's trotters and continue to simmer until soft & tender (approx. 2hrs)
Add shelled hard-boiled eggs 1/2 and hour before serving.
This dish tastes better upon standing for days.
Claypot Belly Pork with Salted Fish
Ingredients:
1/2 lb belly pork, cut into 1 inch pieces
1 small piece boneless salted fish meat, cut into tiny pieces 4 slices ginger
2 shallots - chopped4 - 6 cloves garlic chopped
2 stalks spring onion, cut into 1 inch lengths(optional)
1½ tbsp oyster sauce
1 tbsp thick soy sauce
1/2 cup water
1 tbsp Hua Tiau/shaoxing wine
½ tsp chicken stock granules
1 tsp sesame oil
½ tsp sugar or to taste
¼ tsp pepper
Method:
Heat wok with a little oil, enough to fry the salted fish. Fry until crispy, remove and set aside.
Add in the ginger slices and fry until fragrant.
Add in chopped shallots and garlic and fry until sweated and not browned.
Add in pork pieces and saute until brown
Heat a claypot over medium high heat. Transfer all the ingredients from the wok to the claypot.
Add in water, oyster sauce, chicken stock granules and dark soya sauce.
Bring to the boil, and cover with lid and turn heat to low.
Simmer until pork pieces are tender, stirring and adding water if sauce dries up and pork pieces are not tender yet.
Add in the fried salted fish, wine and spring onions (if using). Cook until sauce has thickened.
Adjust taste with salt and sugar.
Add in pepper and sesame oil before serving hot.
Serves
1/2 lb belly pork, cut into 1 inch pieces
1 small piece boneless salted fish meat, cut into tiny pieces 4 slices ginger
2 shallots - chopped4 - 6 cloves garlic chopped
2 stalks spring onion, cut into 1 inch lengths(optional)
1½ tbsp oyster sauce
1 tbsp thick soy sauce
1/2 cup water
1 tbsp Hua Tiau/shaoxing wine
½ tsp chicken stock granules
1 tsp sesame oil
½ tsp sugar or to taste
¼ tsp pepper
Method:
Heat wok with a little oil, enough to fry the salted fish. Fry until crispy, remove and set aside.
Add in the ginger slices and fry until fragrant.
Add in chopped shallots and garlic and fry until sweated and not browned.
Add in pork pieces and saute until brown
Heat a claypot over medium high heat. Transfer all the ingredients from the wok to the claypot.
Add in water, oyster sauce, chicken stock granules and dark soya sauce.
Bring to the boil, and cover with lid and turn heat to low.
Simmer until pork pieces are tender, stirring and adding water if sauce dries up and pork pieces are not tender yet.
Add in the fried salted fish, wine and spring onions (if using). Cook until sauce has thickened.
Adjust taste with salt and sugar.
Add in pepper and sesame oil before serving hot.
Serves
Tau Yew Bak
There are many ways to cook this dish but the end result is equally good. Some like it with more sauce and some like thicker sauce and there is no fast rule as how it should be, just how you and your family like it. This recipe is one of the easiest way to cook this pork.
Ingredients:
1 lb belly or shoulder pork - cut into 1 inch pieces
10 cloves garlic with skin
1 star anise
1 tsp crushed peppercorns
1 1/2 tbsp dark soya sauce
2 tbsp light soya sauce
3 cups Water
Salt to taste
Method:
Combine star anise, dark and light soya sauce, peppercorns and water and bring to the boil.
Add in pork and let pork cook in sauce for 10 minutes before adding the garlic cloves.
Continue to simmer until meat is tender and the sauce is thicken. (if a thicker sauce is desired, cook further)
Adjust taste with salt.
Hard boil eggs can be added to this dish and this dish is best eaten the next day to allow its flavors to develop.
Ingredients:
1 lb belly or shoulder pork - cut into 1 inch pieces
10 cloves garlic with skin
1 star anise
1 tsp crushed peppercorns
1 1/2 tbsp dark soya sauce
2 tbsp light soya sauce
3 cups Water
Salt to taste
Method:
Combine star anise, dark and light soya sauce, peppercorns and water and bring to the boil.
Add in pork and let pork cook in sauce for 10 minutes before adding the garlic cloves.
Continue to simmer until meat is tender and the sauce is thicken. (if a thicker sauce is desired, cook further)
Adjust taste with salt.
Hard boil eggs can be added to this dish and this dish is best eaten the next day to allow its flavors to develop.
Lotus Root Soup
Ingredients:
1 lb lean pork ribs
1 section of lotus root - peel and cut into slices
8-10 dried pitted red dates
1 cup raw peanuts - wash and drain
1 piece of dried squid - wash
6 cups water
Salt and pepper to taste.
Method:
Wash pork ribs and have enough of water to cover the ribs.
Bring to the boil for 5 minutes.
Remove from heat and pour away the water.
Wash the ribs with cold running water.
Put ribs back to pressure cooker and add 6 cups of water, sliced lotus root, drained raw peanuts, pitted red dates, washed dried squid and pressurise on high for 30 minutes.
Turn off heat and let the pressure go down before opening lid.
Remove lid and add salt and pepper to taste.
Serve hot.
Serves
1 lb lean pork ribs
1 section of lotus root - peel and cut into slices
8-10 dried pitted red dates
1 cup raw peanuts - wash and drain
1 piece of dried squid - wash
6 cups water
Salt and pepper to taste.
Method:
Wash pork ribs and have enough of water to cover the ribs.
Bring to the boil for 5 minutes.
Remove from heat and pour away the water.
Wash the ribs with cold running water.
Put ribs back to pressure cooker and add 6 cups of water, sliced lotus root, drained raw peanuts, pitted red dates, washed dried squid and pressurise on high for 30 minutes.
Turn off heat and let the pressure go down before opening lid.
Remove lid and add salt and pepper to taste.
Serve hot.
Serves
Watercress With Pork Ribs Soup
Ingredients:
- 1 big bunch of watercress(Dried watercress can be used but soak in cold water to reconstitute)
- 1/2 lb lean pork + 1 lb of pork neck bones
- 1 piece dried squid (optional)
- 1 tsp scallops
- a handful of pitted red dates
- 6 cups hot water
- salt and pepper to taste
.
Method:
1. Wash watercress thoroughly and set aside.
2. Blanch lean pork and pork neck bones in hot water to remove scum. Transfer pork to a slow cooker or pressure cooker
.
3. Add dried squid, dried scallops and pitted red dates.
4. Add hot boiling water and set slow cooker to high heat. When the water comes to high boil, add in the watercress. Cook for 6-8 hours using low heat or 4-5 hours using high heat. If cooking with the pressure cooker, 1/2 - 3/4 hour will do, remember to add watercress only when water comes to a boil).
5. When soup is ready, using a pair of scissors, cut watercress branches into bite size.
6. Add salt and pepper to taste.
Serves
You might also like:
- 1 big bunch of watercress(Dried watercress can be used but soak in cold water to reconstitute)
- 1/2 lb lean pork + 1 lb of pork neck bones
- 1 piece dried squid (optional)
- 1 tsp scallops
- a handful of pitted red dates
- 6 cups hot water
- salt and pepper to taste
.
Method:
1. Wash watercress thoroughly and set aside.
2. Blanch lean pork and pork neck bones in hot water to remove scum. Transfer pork to a slow cooker or pressure cooker
.
3. Add dried squid, dried scallops and pitted red dates.
4. Add hot boiling water and set slow cooker to high heat. When the water comes to high boil, add in the watercress. Cook for 6-8 hours using low heat or 4-5 hours using high heat. If cooking with the pressure cooker, 1/2 - 3/4 hour will do, remember to add watercress only when water comes to a boil).
5. When soup is ready, using a pair of scissors, cut watercress branches into bite size.
6. Add salt and pepper to taste.
Serves
You might also like:
Muruku 2
I bought a packet of 'Tepung Kacang Hitam' and have wondered if it is the right kind for making Muruku. The following recipe calls for 'Black Bean Flour' , so i used it and they turned out to be the best Muruku that i have tasted.
16 ozs Rice flour
4 ozs black bean flour
2 teaspoons caraway seeds(oom seeds would be better)
4 teaspoons cumin seeds,
1/2 teaspoons tumeric powder
2 level teaspoons salt
2 ozs grated coconut
1 can 400 ml coconut cream
55 ml water
Oil for frying
Method:
Mix all the ingredients together and knead to a semi-firm dough.
Allow to sit for 30 minutes.
Put dough in muruku presser to test for texture. It should flow easily showing clear pattern.
Heat oil for frying and press dough into heated oil. I like to pipe the dough out into a spiral circle into individual parchment paper, then lower the dough into the hot oil)
Fry over moderately high heat till golden brown
Serves
16 ozs Rice flour
4 ozs black bean flour
2 teaspoons caraway seeds(oom seeds would be better)
4 teaspoons cumin seeds,
1/2 teaspoons tumeric powder
2 level teaspoons salt
2 ozs grated coconut
1 can 400 ml coconut cream
55 ml water
Oil for frying
Method:
Mix all the ingredients together and knead to a semi-firm dough.
Allow to sit for 30 minutes.
Put dough in muruku presser to test for texture. It should flow easily showing clear pattern.
Heat oil for frying and press dough into heated oil. I like to pipe the dough out into a spiral circle into individual parchment paper, then lower the dough into the hot oil)
Fry over moderately high heat till golden brown
Serves
Braised Belly Pork With Mui Choy
There are two types of 'mui choy'. One is preserved with salt and the other is darker in color which is termed 'teem' - sweet. The sweet type is more 'mui' which is soft in cantonese, the softer the better, it will melt in the mouth. This dish could be presented in a fancier manner but for homecooked meals this is good eats.
Ingredients:
600g belly pork
200g garlic (chopped)
4 tbsp light soya sauce
400g pickled vegetable (teem mui choy)
2 tbsp dark soya sauce
a dash of sesame oil
1/2 tsp sugar
5 tbsp cooking wine (wong chau/shao xing/hua tiau)
3 tbsp oil
Method:
Remove leaves of mui choy from stem, wash and steep in water to remove excessive salt. Cut into 1 inch lengths.
Cut belly pork into 1 inch cube and sprinkle with salt and pepper.
Using the pressure cooker, heat 3 tbsp oil and fry the pork until slightly brown, then add the garlic and mui choy. Stir fry until fragrant, add the light soya sauce and enough water to cover the pork and mui choy.
Close the lid and pressurized for 15 minutes(from hissing). Release pressure by putting the pot under cold running water.(to prevent cooking any further)
Return pot to heat and cook down the sauce.(sauce should not be too runny). Add in the dark soya sauce , sesame oil, cooking wine and adjust taste with sugar.
Serves
Ingredients:
600g belly pork
200g garlic (chopped)
4 tbsp light soya sauce
400g pickled vegetable (teem mui choy)
2 tbsp dark soya sauce
a dash of sesame oil
1/2 tsp sugar
5 tbsp cooking wine (wong chau/shao xing/hua tiau)
3 tbsp oil
Method:
Remove leaves of mui choy from stem, wash and steep in water to remove excessive salt. Cut into 1 inch lengths.
Cut belly pork into 1 inch cube and sprinkle with salt and pepper.
Using the pressure cooker, heat 3 tbsp oil and fry the pork until slightly brown, then add the garlic and mui choy. Stir fry until fragrant, add the light soya sauce and enough water to cover the pork and mui choy.
Close the lid and pressurized for 15 minutes(from hissing). Release pressure by putting the pot under cold running water.(to prevent cooking any further)
Return pot to heat and cook down the sauce.(sauce should not be too runny). Add in the dark soya sauce , sesame oil, cooking wine and adjust taste with sugar.
Serves
Sunday, January 23, 2011
Jacques Torres's Secret Chocolate Chip Cookies
Ingredients
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped
Directions
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
From The Martha Stewart Show, May 2007
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped
Directions
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
From The Martha Stewart Show, May 2007
Southwestern Beef Stew
Recipe summary
This saucy beef stew by Chef Michael Smith is sure to keep you warm on any chilly night.
Ingredients
2 pounds stewing beef, cut into cubes
4 tablespoons canola oil
4 onions, peeled and sliced thinly
10 cloves garlic, peeled
2 red peppers, seeds removed and cut into 1-inch chunks
1 jalapeno, seeds removed and minced
2 tablespoons chili powder
1 can whole tomatoes (28oz)
1 can pinto, red or black beans, drained and rinsed (398mL)
1 cup frozen corn
1 bunch of cilantro, chopped
Directions
Brown the beef well. Begin by drying it with paper towels, dry beef sears better. Pre heat a large heavy pot over medium-high heat and add enough oil to generously cover the bottom of the pot. A thin film is not enough. Add a single layer of the beef cubes. Brown evenly, adjusting the heat as needed to keep the meat sizzling. Medium high heat usually works best. Be patient, this is the only time you can add the rich deep flavour of caramelization to the moist stew. Rest the browned beef on a plate. Continue with the rest of the beef, browning it in batches. Add more oil as needed.
Add the onions and garlic to the empty hot pan and stir well with a wooden spoon, scraping any brown bits from bottom of the pan. Continue until golden brown. Add the red peppers and jalapeno. Stir in the chili powder, canned tomatoes, beans and the browned beef. Stir well and bring to a simmer. Cover with a tight fitting lid and continue at a low simmer over low heat for 1 hour. When you are ready to serve stir in the frozen corn and cilantro, just prior to serving.
This saucy beef stew by Chef Michael Smith is sure to keep you warm on any chilly night.
Ingredients
2 pounds stewing beef, cut into cubes
4 tablespoons canola oil
4 onions, peeled and sliced thinly
10 cloves garlic, peeled
2 red peppers, seeds removed and cut into 1-inch chunks
1 jalapeno, seeds removed and minced
2 tablespoons chili powder
1 can whole tomatoes (28oz)
1 can pinto, red or black beans, drained and rinsed (398mL)
1 cup frozen corn
1 bunch of cilantro, chopped
Directions
Brown the beef well. Begin by drying it with paper towels, dry beef sears better. Pre heat a large heavy pot over medium-high heat and add enough oil to generously cover the bottom of the pot. A thin film is not enough. Add a single layer of the beef cubes. Brown evenly, adjusting the heat as needed to keep the meat sizzling. Medium high heat usually works best. Be patient, this is the only time you can add the rich deep flavour of caramelization to the moist stew. Rest the browned beef on a plate. Continue with the rest of the beef, browning it in batches. Add more oil as needed.
Add the onions and garlic to the empty hot pan and stir well with a wooden spoon, scraping any brown bits from bottom of the pan. Continue until golden brown. Add the red peppers and jalapeno. Stir in the chili powder, canned tomatoes, beans and the browned beef. Stir well and bring to a simmer. Cover with a tight fitting lid and continue at a low simmer over low heat for 1 hour. When you are ready to serve stir in the frozen corn and cilantro, just prior to serving.
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