Steam Cod Fish

Healthy & tasty seafood dish, yet simple and easy.

Recipe courtesy to Jane from Ophe blogsite

Unfolding of the recipe

Ingredients

Gou Ji Zi, washed

Light shallow fry shallots and let cool

Light Soya Sauce

Slices of ginger

Cod Fish

Method

1. Place fish with gou ji zi, cool fry shallots and drizzle a little of the shallots oil onto the fish

2. Drizzle light soya sauce over fish

3. Prepare steamer, steam fish for 7mins and turn off fire, do not remove cover, let fish stay in steamer for 3 more minutes before serving

Guacamole Dip

Gotta this recipe on a leisure afternoon while watching the Food Network

Recipe courtesy to Bobby Flay
Show: Boy Meets Grill

Unfolding of the recipe

Ingredients
2 ripe avocados, peeled, pitted and diced
1/2 red onion finely diced
2 jalapeño, finely chopped
some fresh cilantro leaves, coarsely chopped
lime juice, as desired
Salt & pepper to taste

Method

Coarsely mash avocados, and jalapeño with a wooden spoon until the avocados are creamy but still very chunky. Add onion, and salt & pepper to taste, and stir together. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more jalapeño, onion, salt & pepper, lime juice, or cilantro as desired. Serve with tortilla chips.

Yield
Makes 2 cups

Make one nice party snack.

Chrysanthemum Tea

Ingredients for Chrysanthemum tea
1 oz dried chrysanthemum
4 cups of water
1/2 cup rock sugar (or other sweetener) or to taste

Method
1. Rinse dried chrysanthemum under running water and drain.

2. Bring dried chrysanthemum and water to a rolling boil for 20 to 30 minutes.

3. Add the rock sugar towards the end of the boiling time. Stir to dissolve. Remove from heat.

4. Pour the boiled chrysanthemum juice through a filter. Discard the chrysanthemum. Allow the juice to cool. Refrigerate and serve over ice.

Chrysanthemum tea is said to be good for the heart and eyes, curing headaches and calming the mind. Serve either hot or iced.

Mojito Fresco

Cooling cocktail to quench the summer heat.

Ingredients
2 large limes
2 cups water
1 cup sugar
Water
Sugar
Ice Cubes
1/4 to 1/2 cup light rum
Quartered limes (optional)

Directions
1. Cut the 2 large limes into pieces; combine with the 2 cups water, and the 1 cup of sugar in a blender container. Cover tightly; blend with several on-off motions for 30 seconds or until limes are coarsely chopped. Do not puree. Strain through a sieve into a large pitcher. Dilute mixture with 1 to 2 cups water to taste. Cover and chill.

2. Wet the rims of 4 to 6 tall glasses; dip rims in sugar. Fill sugar-rimmed glasses with ice. Add 1/2 to 1 ounce rum to each glass. Pour chilled lime mixture over rum. Add extra quartered limes, if desired. Makes 6 servings.

Nutrition Facts
Servings Per Recipe 6 servings: Calories 152, Total Fat (g) 0, Saturated Fat (g) 0, Cholesterol(mg) 0, Sodium (mg) 3, Carbohydrate (g) 34, Fiber (g) 1, Protein (g) 0, Vitamin C (DV%) 11, Calcium (DV%) 1, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet

Minced Pork with Basil

Inspired by Gail's minced pork with basil dish, i went online and search for the recipe and gotta this easy recipe from this link.

Unfolding of the recipe:
(which i improvise a lil to compromise my ingredients)
(if you are looking for authentic Bangkok style favour, used red Thai chile and Thai basil)

SERVES 2 -3

Ingredients
200 g ground pork
2 tablespoons oil
3 small red chilli, chopped (for extra hotness, more if desire)
2 garlic cloves
1 tablespoon oyster sauce
1 1/2 tablespoons fish sauce
1 teaspoon sugar
1/4 cup water or pork stock
1/2 cup basil, fresh chopped

Method

1. In a hot pan, add the oil and stir fry garlic and chili until fragrant.

2. Add pork and continue to stir fry on medium heat until almost ready.

3. Keep stir frying and add pork stock as needed.

4. Add oyster sauce, fish sauce, sugar.

5. Increase heat to high and add fresh basil. Keep stir frying for few seconds.

6. Serve with white jasmine rice and fried eggs.

Great for a quick meal.

Enjoy!

Spicy Pork Ribs

Unfolding of the recipe:

Ingredients
1 1/2 cup of barbecue sauce
1/2 cup red wine vinegar
1 tbsp Worcestershire sauce (optional)
1 tbsp light brown sugar
1 tsp garlic powder (more if desire)
1 tsp bottled hot pepper sauce or pepper flakes (more if desire)
honey (desire amount)
4 lb pork ribs (makes 4 servings)

Above pic is 1lb pork ribs (makes 1 serving)

Method

1. Combine barbecue sauce, vinegar, Worcestershire sauce, brown sugar, garlic powder and hot sauce or pepper flakes in medium bowl. Place ribs in large shallow dish. Brush both sides with barbecue mixture; cover and chill 3hrs.

2. Remove ribs; just before cooking add in the honey.

3. Pop e marinated ribs into e oven and broil it over low temperature until tender or slightly burnt. Check for burning.


Serve with mashed potato (refer to below recipe) or fries.


Variation
is equally delicious made with beef ribs

Garlic and Parsley Mashed Potatoes

Servings: Makes 2 servings

Unfolding of the recipe

Ingredients
3 small potatoes
2 tsp butter
2 tsp mayonnaise
1/4 cup milk
1 clove garlic, finely chopped
parsley flakes, desire amount
salt and pepper

Method
1. Peel and quarter potatoes, then cover with salted cold water by 1 inch in a 4-quart saucepan and simmer until tender, 20 to 25 minutes.

2. Drain potatoes and back into saucepan or in a bowl, mash it with a fork or spoon.

3. Add butter, milk, mayonnaise, chopped garlic and parsley flakes.

4. Salt and pepper to taste. Serve.

Cook's note:
Mashed potatoes can be made 1 day ahead and reheated (preferably in a microwave).

Banh Xeo Vietnamese Crepe

As i ran out of idea what to cook (getting bored of the same old dishes), i chance upon this recipe from the net while fishing for some Thai dishes.

Simple yet yummy. Give it a try?

Unfolding of the recipe from the net
makes 2 crepes

Crepes
1/2 cup rice flour
1/2 cup water
1/4 teaspoon turmeric
pinch of salt
vegetable oil for frying

Filling
2 ounces small shrimp
2 ounces sliced roast pork
2 scallions, sliced
1 cups bean sprouts
.
You could also play around with the ingredients
Here my own twist
.
Filling
2 ounces small shrimp
2 ounces minced pork (seasoned with a little of each fish sauce, salt & pepper, soya sauce, chilli flakes, cumin)
1 stick of crabmeat
1/2 cup of corn

Wrap
leafy lettuce leaves
fresh herbs such as mint, Thai or Vietnamese basil (optional) and cilantro

dipping sauce (refer below)

Method
In a bowl mix the rice flour, water, turmeric and salt.

Heat a little oil in a 10 inch non-stick pan and cook the pork and shrimp. When cooked through, add the scallions. Add a little more oil, you may need a tablespoon or two to make the crepe very crisp and chewy. Pour in 1/2 cup batter on top of the fillings and tilt the pan to spread the batter into a crepe. Top with bean sprouts and cook for several minutes until the bottom of the crepe is beginning to turn brown and very crunchy. Fold the crepe in half and drain on paper towels. Serve with lettuce and herbs and dipping sauce.

Enjoy!

Nuoc cham dipping sauce
2 teaspoons sugar
1 teaspoon chili paste or a chopped red chili
2-3 Tablespoons fish sauce
1-2 T lime juice (or lemon juice)
1/4 cup water1 clove garlic, minced

Mix all the ingredients, taste and make any adjustments to your liking.

Walla, the dipping sauce

Dry Beef Curry with Peanut and Lime/Lemon

Wants for a change, give this recipe a try.
Thou its require a bit of hard work, but it's all worth it!
The taste is unique and yummy. The beef absorbs the coconut milk and peanut butter mixture and stays succulent.
Darling love it.


SERVES FOUR TO SIX
(adjust the quantity as desire)

Unfolding of the ingredients

400g/ 14oz can coconut milk
900g/ 2lb stewing steak, finely chopped
300ml/ 1/2 pint/ 1/4 cups beef stock
30ml/ 2 tbsp crunchy peanut butter
juice of 2 limes (or lemon)
lime (or lemon) slices, shredded coriander (cilantro) and fresh red chilli slices, to garnish

For the red curry paste
30ml/ 2 tbsp coriander seeds
5ml/ 1 tsp cumin seeds
seeds from 6 green cardamon pods (optional)
2.5ml/ 1/2 tsp grated or ground nutmeg
1.5ml/ 1/4 tsp ground cloves
2.5ml/ 1/2 tsp ground cinnamon
20ml/ 4 tsp paprika
pared rind of 1 mandarin orange, finely chopped (optional)
4 -5 small fresh red chillis, seeded and finely chopped
25ml/ 1 1/2 tsp granulated sugar
2.5ml/ 1/2 tsp salt
1 piece lemon grass, about 10cm/ 4in long, shredded
3 garlics cloves, crushed
2cm/ 3/4in piece of fresh galangal, peeled and finely chopped
4 red shallots, finely chopped
1 piece shrimp paste, 2cm / 3/4in square
50g/ 2oz coriander(cilantro) root or stem, chopped
juices if 1/2 lime (or lemon)
30ml/ 2 tbsp veg oil

Method
1. Strain the coconut milk into a bowl, retaining the thicker coconut milk in the strainer or sieve.

2. Pour the thin coconut milk from the bowl into a large bowl, heavy pan, then scrape in the half the residue from the sieve. Reserve the remaining thick coconut milk. Add the chopped steak. Pour in the beef stock and bring to the boil. Reduce the heat, cover the pan and simmer gently for 50mins.

3. Make the curry paste. Dry-fry all the seeds for 1 - 2 mins. Tip into a bowl and add the nutmeg, cloves, cinnamon, paprika and orange rind. Pound the chillies with the sugar and salt. Add the spice mixture, lemon grass, garlic, galangal, shallots and shrimp paste and pound to a paste. Work in the coriander, lime juice and oil.

4. Strain the beef, reserving the cooking liquid, place a cupful of liquid in a wok. Stir in 30-45ml/ 2-3tbsp of curry paste, according to taste. Boil rapidly until all the liquid has evaporated. Stir in the reserved thick coconut milk, the peanut butter and beef. Simmer, uncovered, for 15-20mins, adding a little more cooking liquid if the mixture starts to stick to the pan, but keep the curry dry.

5. Just before serving, stir in the lime juice. Serve in warmed bowls, garnished with the lime (or lemon) slices, shredded coriander and sliced chillies.

Variation
The curry is equally delicious made with lean leg or shoulder of lamb.

Deep-fry Drumettes & Winglets with Coconut Milk

Having some leftover coconut milk in the fridge?
Don't waste it, used it to marinate chicken drumettes and winglets and turn it into a yummy crispy deep fried chicken dish.

All you need ingredients:

Chicken drumettes and winglets (your desire quantity)
coconut milk
some ginger juice
salt and pepper
oil for deep-frying

Method
1. Wash chicken drumettes and winglets and drain.

2. In a bowl season the drumettes & winglets with salt and pepper. Add in the coconut milk and marinate it for 1/2hr (or longer).

3. Deep-fry the drumettes & winglets to golden brown and drain.

4. Sprinkle fried drumettes & winglets with more salt and pepper. Serve hot.

Sweet & Sour Pork Ribs

Unfolding of the recipe

Marinade:
(A)
1/8 tsp salt
1/8 tsp sugar
1/2 tsp msg (optional)
1/2 tsp ginger juice
1 tbsp light soya sauce
1 small egg, beaten with 1 tbsp cornflour

225g tender pork ribs, cut into 3cm (1 in) pieces
salt water
60g cornflour
oil for deep-frying

Method
1. Wash pork ribs in salt water and drain.

2. Mix A in a bowl. Marinate ribs for 1/2hr.

3. Roll the marinated ribs in cornflour. Leave to stand for 10mins.

4. Deep-fry ribs and drain.

5. Arrange on a serving dish to serve with sweet and sour sauce.

Sauce:
(A)
85ml water
1/2 tbsp cornflour

(B)
1/8 salt
1/8 msg (optional)
1 1/2 tbsp sugar
2 1/2 tbsp tomato ketchup
1/2 tsp sesame oil
1/2 tsp soya sauce
1 1/2 tbsp vinegar

(C)
2 piece of pineapple, diced
1 small onion, quartered
1 small tomatoes, quartered
2 red chillies, seeded and sliced thickly

1/2 cucumber
2 tbsp lard (oil for a healthier choice)
1 stalks spring onions, cut into 5cm (2 in)lengths

Method
1. Dice the cucumber into square pieces

2. Blend (A) and (B) in separate bowls.

3. Pour lard/ oil in a hot pan and stir-fry (C) for a min over high heat. Lower the heat. Add (A) and (B) (Method 2) and stir mixture till it boils.

4. Add the diced cucumber and spring onions. Remove from heat.

5. Pour sauce over the fried ribs just before serving. Serve hot.

Note:
Green peppers and chinese mushroom can also be added to this dish. Put them in to cook with the other vegetables.