Black Pepper Beef with Ginger & Spring Onions

Easy to prepare, short marinating time, easy to cook. What else could you ask for, right? Not for those who don't eat beef. You could use pork or chicken.....

Ingredients:-
- 300g beef tenderloins, strips
- 50g young ginger, sliced
- 4 stalks spring onions, cut into 4cm lengths
- 60g red capsicum, cut into wedges
- 1 tsp chopped garlic
- 1 tsp sesame oil
- 4 tsbsps oil

Marinade:-
- 1 tsp light soy sauce
- 1/4 bicarbonate of soda (optional)
- 1 1/2 tbsp water
- 1/2 tsp sugar
- 1 tsp cornflour
- 1 tsp sesame oil

Seasoning:-
- 2 tbsps black pepper sauce
- 1tsp oyster sauce
- 1/8 tsp pepper
- 1/2 tsp cornflour
- 3 tbsp water or fresh chicken stock

1. Season beef strips with marinade for 10 mins.
2. Heat wok with oil until hot. Stir-fry the beef in 2 batches for 20-30 seconds. Dish out and drain.
3. Reheat wok and add sesame oil. Saute garlic and ginger until fragrant.
4. Return beef to the wok and add spring onions, carrot and capsicum. Stir in the combined seasonings. Toss and fry briskly for a minute. Sprinkle coarsely ground pepper. Dish out and serve immediately.

There you go! Have fun....

Fish & Chips

An all-time favourite among children and adults alike. I have never cooked Fish & Chips before and I saw this recipe and decided to give it a shot. The tartar sauce is made from scratch and it's really easy to make. It tasted better than those that you buy from supermarkets......

So, do give this recipe a shot.

Ingredients:-
- Oil for deep frying
- 1 egg, beaten
- 1/4 cup (60ml) cold water
- Pinch of salt
- 40g plain flour
- 10g corn flour
- 4 fish fillets (I used Dory fish)
- 1 lemon, cut into wedges

1. Beat egg, cold water and salt together. Stir flour and corn flour into the liquid, mixing quickly with a fork. It is not necessary for the mixture to be completely smooth.
2. Pat fish dry and deep into batter. Ensure that both sides are dipped.
3. Fry in hot oil until fish turn golden brown. Drain well and serve with fries, lemon wedges and tartar sauce.

Ingredients for Tartar Sauce:-
- 1/2 cup mayonnaise
- 1 tbsp fresh lemon or lime juice
- 1 tsp sugar
- 1/4 tsp salt
- 1 tbsp finely chopped pickled gherkins (you can get them from supermarkets)
- 1 tbsp finely chopped onion
- 1 tbsp finely chopped parsley

1. Stir all ingredients together and keep refrigerated until ready to use.
**
See? I told you....it is easy to make. You may even buy fish patties to make fish burger and smear some tartar sauce on it or you may have some fish fingers with some homemade tartar sauce.

Hubby and Caitlin absolutely enjoyed the Fish & Chips and Caitlin was looking for more fish. Hahahhaha....I had to keep her in check before she overfed herself.

Chunky Chicken Meatloaf with Veggie Crunchies

I love meatloaves and 2 Christmas ago, hubby asked me to make a meatloaf which turned out real good served with homemade BBQ sauce.

I had even brought it for some potlucks which my friends liked as well. But it's been a while since I've made any meatloaves. The last recipe was quite a handful and it involves so many type of meat from beef to lamb to pork.....quite a handful, you know and a real nightmare to make when some don't eat lamb or beef or pork.



Anyway, I came across this meatloaf which uses only chicken, nothing but chicken. I guess you can also substitute it with other meat if you don't like chicken. :D Here's the recipe......simple and healthy....

Ingredients for Meatloaf:-
- 500g minced chicken
- 300g chicken fillets, cut into chunks
- 2 tbsps cajun spice seasoning
- 1 tsp white pepper powder
- 2 pcs white bread, soaked to soften in a little milk
- 2 eggs, beaten
- 6 slices chicken ham
- 3 to 4 pieces of chicken sausages, cut into halves lengthwise

Ingredients for Veggie Crunchies:-
- 1/2 cucumber, cut into half lengthwise and sliced
- 1 to 2 red onions, slices
- 1 red apple, cored and sliced
- 1 green apple, cored and sliced
- 3 tbsps of apple cider vinegar
- 3 tbsps of castor sugar
- 1/2 tbsp lemon juice
- salt to taste (optional)

1. Preheat oven to 180 degree Celsius
2. Combine mince meat and chicken fillet, add in seasonings, soaked bread and eggs. Mix well.
3. Line a loaf dish with greaseproof paper. Arrage slices of chicken ham. Top with half the minced chicken mixture and spread to level. Arranged sliced sausages as third layer and follow with the remaining minced chicken mixture.
4. Bake meatloaf at 180 degrees for 40 mins. Remove from oven and leave to cool for about 20-30 mins. Another way to know if meatloaf is ready, use a skewer and insert into the meatloaf and if the juice oozes out, that means your meatloaf is ready.
5. To make veggie crunchies, toss all ingredients together and place in refrigerator until ready to serve.
6. To serve, invert meatloaf on a serving dish and serve with vege crunchies.

Ta da!!!!!!!

A real simple recipe and like I said, a healthy one, too. ^o^

Frozen Peaches & Cream

Well, people who knows me well knows that I'm a dessert freak. No matter how full I am after a meal, I will always have space for a little dessert. So, I came across this recipe book which I bought for RM10 and decided to give this recipe a shot.

A down side was that the author wasn't very thorough in terms on how long to freeze the dessert and how much yohurt to actually mix instead of just telling me a large tub which made it a bit sour for hubby's taste bud.

Well, I'll know what to do the next time. It isn't that bad, quite yummy actually if you like yoghurt like I do....

Ingredients:-

- 250g cornflakes

- 50g softened butter

- 1 large tub of unsweetened yoghurt

- 100g icing sugar, sifted

- 6 pieces tinned peaches, chopped

- 200g whipped cream

- 8 pieces tinned peaches, sliced

1.Combine cornflakes and butter, and press down firmly onto the bottom of a glass dish and chill to set for about 1 hour or 2.

2. Just before you're about to take out the chilled cornflakes and butter mixture; combine the yoghurt and icing sugar and fold in chopped peaches and whipped cream. (I would suggest to only use about 1/2 the tub of yoghurt)

3. Pour into chilled, prepared crust and arrange sliced peaches on top.

4. Freeze until set (about 6 hours) and never overnight!!!

So, here's a dessert which is easy to whip and share with family or friends during parties....

Breaded Chicken Chop in Mushroom Sauce

Hhhmmmmm.....a nice, simple meal. Breaded chicken chop is a general favourite amongst all and especially with children. The little special thing about my chicken chop is that I add Parmesan cheese to the breadcrumb mix.

An absolutely yummy recipe.

Ingredients for Chicken Chop:-

- Chicken breast fillets (4)

- 2 tbsps Parmesan

- 2 eggs, beaten with 1 tbsp water

1. Combine breadcrumbs with Parmesan on a plate.

2. Pound chicken breast with a mallet or rolling pin until about 5mm thick.

3. Dip into egg mixture and then coat in the breadcrumb mixture.

4. You may put it in a lined baking tray and refrigerate for 10 mins or you may just fry it straight which I did.

5. Lay chicken chop on kitchen towel to absorb the excess oil.

Ingredients for Mushroom Sauce

- 250g button mushrooms, sliced thinly

- 3 shallots, finely chopped

- 200ml cream

- 125ml white wine

- 30g butter

- 1 crushed garlic

- pinch of nutmeg

- salt & pepper to taste

1. Melt the butter over a gentle heat in a medium sized saucepan.

2. Add chopped shallots and fry for 3-4 mins

3.Add the garlic and fry for another 2 mins

4. Add mushrooms and season with salt & pepper.

5. Stir all the ingredients until mushrooms softens and darken.

6. Then add wine and turn up the fire and continue to stir until wine is reduced by 2/3.

7. With low fire, stir the cream and nutmeg.

You may want to add some fries or jacket potatoes with some steam vegetables to have a balanced meal.

TIll my next recipe update.

Honey & Soy Roast Pork

Decided last night to give this recipe a shot, wasn't too hard from what I read. Anyway, it is indeed an easy recipe to prepare and to cook. And most importantly, very yummy!!!!

Ingredients:-

- 1 tbsp soy sauce

- 2 large pork fillets (750g)

- 2 carrots, sliced

- 1 tbsp of ground mustard

- 2 tbsps honey

1. Preheat oven to very hot.

2. Cut each pork fillet in half. Place pork and carrots in an oiled baking dish. Pour over combined mustard, honey and soy sauce, toss to coat pork and carrots in honey mixture.

3. Bake pork and carrots, uncovered, in very hot oven for about 25 mins or until cooked through.

4. You may serve with salad or steam vegetables.

I'm not very good at taking pictures of my cooking but nevertheless, do give this simple recipe a shot and do drop me a line if it turns out well....

Lasagna

I have always love lasagna and never had the guts to try it but thought of giving it a shot and had bought the lasagna sheets for the longest time and I thought; before it expires, I better do something about it and here it goes.............

Well, for the meat sauce, I'll leave it to you. Any time of tomato meat sauce that suits your taste buds would be fine. Cook a relatively big portion as you will need to spread layers of it. The following ingredients are of how to make the bechamel sauce and what is needed to make the lasagna besides the meat sauce.

Here's my pot of meat sauce.

Ingredients:-

Bechamel sauce

- 5 tbsps unsalted of butter

- 1/4 cup flour

- 3 cups milk

- 1 tsp salt

- 1/2 tsp nutmeg

**

Lasagna

- About 300-500g of lasagna pieces

- 1 cup of Parmesan cheese

- Oil for brushing

**

To make the Bechamel Sauce:-

1. Melt the butter in a medium saucepan, add the flour, and whisk until smooth.

2. Cook over medium heat, stirring regularly, until the mixture turns golden brown, about 6 to 7 minutes.
3. Meanwhile, heat the milk in a separate pan until it is just about to boil.

4. Add the milk to the butter mixture, 1 cup at a time, whisking continuously until the sauce is very smooth. Bring to a boil and cook for 30 seconds longer.

5. Remove from the heat and season with salt and nutmeg.

Here's the making of the Bechamel Sauce....



Now, for the final making of a lasagna......

1. Preheat the oven to 220 degrees. Brush a 9-by-13-inch glass baking dish with melted butter or oil, and layer in the following order from the bottom: meat sauce, pasta, béchamel, and grated cheese (saving about 1 cup béchamel for last topping), making 3 to 4 layers of pasta, finishing with meat sauce, béchamel, and 1/4 cup of the Parmesan Cheese sprinkled over the top.

2. Bake in the oven for 20 minutes with a tin foil over it

3. Bake another 10-15 minutes, depending on your oven type until the top is golden brown and the casserole is bubbling.

4. Remove from the oven, allow to cool for 20 minutes, slice, and serve.

**NOTE**

Do remember to watch closely the last 10-15 minutes of the baking to ensure the top doesn't burn especially when you use a fan forced oven which cooks much faster.

And here's my lasagna..........it was a bit salty, you'll need to go a little light on the cheese....

Enjoy!!!!!!

Stir-Fried Beef with Szechuan Hot Bean Paste

Another recipe which has been shelved for a while because I always forget to buy the Hot Bean Paste for this recipe. A nice and simple recipe.



Ingredients: -
- 250g beef fillet
- 70g onions
- 100g celery
- 2 red chillies
- 1 stalk spring onion (not a necessity)
**
Marinade: -
- 1/4 salt
- 2 tsps corn flour
- 2 tbsps water
- 1 tbsp Szechuan hot bean paste
- 1 tsp dark soy sauce
**
1. Rinse beef, drain and cut into thin slices. Add in the Marinade, mix and marinate for about 15 mins. Meanwhile, peel onions and cut into slices. Cut celery into slices. Remove seeds of red chillies and cut into slices. Cut spring onion into 3cm sections.
2. Heat 2 tbsps of oil, then add onions and red chillies and fry for about 2 mins or so.
3. Add beef and celery and stir fry until the beef is cooked through.
4. Garnish with spring onion and serve.
**
Like I said, it is a very simple dish especially for those of you who are busy. Even to marinate only takes 15 minutes compared to some dishes which can take at least half an hour to about an hour or longer.
**

Stir-Fried Chicken with Chilli Caramel Sauce

It's been a while since I've made this dish. A simple dish to cook but will take quite some time to marinate. A very yummy recipe....



Ingredients:-
- 1/2 tsp five-spice powder
- 2 tbsps grated fresh ginger
- 2 tbsps soy sauce
- 60ml (1/4 cup) Chinese rice wine or dry sherry
- 4 garlic cloves, crushed or diced
- 800g chicken thigh fillets, cubed
- 4 tbsps soft brown sugar
- 3 tbsps rice vinegar
- 2 tbsps chilli sauce
- 2 tbsps fish sauce
- 3 tbsps chicken sotck
- 3 tbsps oil
- 1 small red chilli, seeded and finely chopped
- 3 tbsps coriander, finely chopped
- 4 spring onions, thinly sliced on the diagonal, to garnish (not a necessity)
**
1 Put the five-spice, ginger, soy sauce, wine and half the darlic in a glass bowl or ceramic bowl. Add 1 tsp salt and 1/2 tsp ground black pepper, thn stir together. Add chicken, stir to coat, then cover and marinate in the fridge for about 3-4 hours.
2. In a small bowl, combine the brown sugar, rice vinegar, chilli sauce, fish sauce and chicken stock.
3. Heat the wok and add 2 tbsps oil. When oil starts to smoke, add the chicken in batches and stirfr for about 3-4 mins, until golden brown. Remove each batch and keep warm while you cook the rest.
4. Reduce the heat slightly and heat the remaining oil in the wok. Add the chilli and remaining garlic and cook for 30 secs. Pour in the sauce mixture and allow it to bubble until reduced, syrupy and caramelised. This will take about 3-5 mins. When the sauce is thoroughly reduced and caramelised, return the chicken to the wok, without any of the accumulated juices, and cook for 1 min to coat the chicken in the sauce and heat through. Stir in the coriander. Garnish with the spring onion before serving if you wish.
**
NOTE***
Glass and ceremic are ideal for marinating because metal reacts with acids and plastic absorbs strong flavours.
**
Well, that's it for now!!! :D

Beef Stew

Another recipe that I love and have always been cooking this dish on a regular basis and I was pretty surprise that I didn't actually share this with you all. Anyway, here's the recipe. You may use lamb if you prefer especially for those of you who don't eat beef......... :D




Ingredients:-
- 500g beef
- 300g potatoes
- 200g carrot
- 2 cloves garlic
- 2 tbsps flour
- 2 bay leaves
- 1/2 tsp dried thyme leaves
- 650ml hot water
- 1/2 tsp salt
- 1/4 pepper
**
1. Rinse meat, drain and cut into 3cm cubes or you may buy those pre-cut ones. Peel carrot and potatoes into 3cm cubes as well. Chop garlic finely.
2. Add meat, garlic and plain flour into a non-stick pan/wok/pot and stir well. Cook under high heat for about 3 minutes, mix well. (no need for any cooking oil)
3. Add hot water, dried bay leaves, dried thyme, potatoes, carrot, salt and pepper to the meat mixture and boil.
4. Stir constantly so that the ingredients do not get stuck to the bottom of the pot.
5. Boil for about 15-20 minutes until potatoes and carrots are tender.
6. Add another 50-100ml of hot water if the stew becomes too thick.
7. Serve with rice.
**
Yummy!!!! Absolutely yummy.............
**

Bistro Pepper Steak with Fries

I have never cooked a steak before and came across this recipe which looked pretty easy to make and decided to give it a shot.
**
The recipe's pretty idiot proof.
**


Ingredients:-
- 1 tsp salt
- 1 tbsp olive oil
- 1 1/2 cups (375ml) beef/chicken stock
- 1kg frozen potato fries
- 2 tbsps peppercorn medley
- 4 beef fillet steaks (600g)
- 1/3 cup (80ml) thickened cream
**
1. Prepare the fries according to instructions
2. Meanwhile, place pepper and salt in shallow dish; press onto both sides of steaks.
3. Heat oil in a large frying pan; cook steaks until browned on both sides and cooked as desired.
4. Remove from pan; cover to keep warm
5. Add stock to pan; simmer, uncovered, until reduced by half. Stir in cream.
6. Serve steaks with sauce and chips. You can also steam some fresh vegetables like french beans and carrots like what I did.
**
See....not difficult right?
**
Just a note, I will suggest that you at least slice a few lines across your steaks. It cooks faster.
**
Have fun!!!!

Chicken & Mushroom Pilau

Ok, I'm getting back into the cooking mood and am beginning to get a bit adventurous. Went to the supermarket over the weekend to buy some ingredients to try out some new recipes for the week.

**

Hopefully, I'll get to try out all 3 new recipes. Tried one today but in hubby's opinion, it wasn't really his cup of tea or his tastebuds, to be exact. I think it was alright. Nevertheless, I still decided to share the recipe because it may entice some of you who follow my recipe blog....

**

Ingredients:-

- 300g (1 1/2 cups) basmati rice

- 2 tbsps oil

- 1 large onion, chopped

- 3-4 garlic cloves, crushed

- 1 tbsp finely chopped fresh ginger

- 500g chicken tenderloin fillets, trimmed and cut into small pieces

- 300g Swiss brown mushrooms

- 90g (3/4 cup) slivered almonds, toasted

- 1 1/2-2 tsps garam masala

- 125g (1/2 cup) plain yoghurt

- 1 tbsp finely chopped coriander (cilantro) leaves, plus extra for garnishing

**

1. Rinse the rice under cold water until the water runs clear. Drain and leave for 30 min.

2. Heat the oil in a large saucepan over medium heat and stir in the onion, garlic and ginger. Cook, covered for 5 mins; or until the onion is browned.

3. Increase the heat to high, add the chicken and cook, stirring for 3-4 mins, or until the chicken is lightly browned.

4. Stir in the mushrooms, almonds and garam masala. Cook covered for 3 mins or until mushrooms are soft.

5. Remove the lid and cook, stirring for 2 mins or until the liquid evaporates. Remove the chicken pieces from the pan.

6. Add the rice to the pan and stir for 30 seconds or until well coated in the mushroom and onion mixture.

7. Pour in 375ml (1 1/2 cups) water and bring to the boil, stirring frequently to prevent the ingredients catching on the bottom of the pan. Cook for 2mins, or until most of the water has evaporated.

8. Return the chicken to the pan, reduce the heat to low and steam, covered for 15 mins or until the rice is cooked.

9. Meanwhile, combine the yoghurt and chopped coriander in a small bowl. Fluff the rice with a fork then divide among serving bowls. Top with a dollop of the yoghurt mixture and garnish with coriander leaves.

**

There we go....the whole works..... In my opinion, it tasted quite alright but like I said, it may not be up to everyones tastebuds.....

**

Tomato Fried Rice - Alina's Version

Caitlin apparently loves to eat fried rice. So, here's my simple version of a tomato fried rice. You may add wahtever else ingredients that you may like.

**

Well, see.....looks quite delicious, doesn't it??

Anyway, here's the recipe..................
Ingredients:-
- 5 tbsps oil
- 2 large eggs, lightly beaten
- 4 tbsps tomato paste
- 500g cooked rice (best to used overnight rice or at least it's been cooked and cooled for more than 4 hours)
- 2 tsps salt
- 1 tsp black pepper
- 6 cloves garlic, chopped
- 200g prawns, deveined and shelled
- 300g chicken fillet, cubed
1. Heat 3 tbsps oil in a large wok. Scramble eggs and move to the side.
2. Add 1 tbsp oil. Fry paste, mix with eggs. Add rice, salt and pepper. Mix well and remove.
3. In the same pan, heat 1 tbsp oil, stir-fry garlic, prawns and chicken for about 3 minutes or until chicken is cooked through.
4. Return the rice and fry for another minute and serve.
Voila!!!!! Here's the very simple fried rice which is quite idiot-proof.
Cheers.....

Honey Chicken

Here's the recipe of a dish I have previously tried but it's been a long time since I have tried....honey chicken!!!! Yummy, right??? It is indeed and the recipe isn't difficult to be executed.......
**


Ingredients:-

- 1kg boned chicken breasts, skin on
- 2 1/2 tbsps cornflour (cornstarch)
- 125g (1 cup) self raising flour
- 1 egg, lightly beaten
- peanut oil for deep frying plus 1 tbsp for stir frying
- 1 tbsp soy sauce
- 3x2 cm piece fresh ginger, finely chopped or you could sliced it
- 4 tbsps honey
- 2 spring onions (scallions), thinly sliced on the diagonal, to garnish
**
1. Cut the chicken into small bite-sized pieces and put them in a bowl with 1 1/2 tablespoons of the cornflour. Shake to coat well, then leave for 10 minutes.
2. In a separate bowl, mix the flour and with 310ml (1 1/4 cups) cold water until you have a loose batter.
3. Fill a wok with enough oil to deep-fry the chicken pieces.
4. Dip the chicken in the batter, allowing the excess to drip off. Fry the chicken in batches until crisp and golden. Drain on paper towel.
5. Mix soy sauce and remaining cornflour in a small bowl.
6. Drain the oil from the wok and wipe the wok clean.
7. Heat remaining oil, add ginger and stir-fry for 1 minute.
8. Add honey and when it is heated through, add chicken pieces and coat well.
9. Stir the soy and cornflour mixture and cook for 1 minute.
10. Pile into a bowl and garnish with the spring onion. (well, I actually didn't bother)
**
Ta da!!!!!
**

Butter Cake

For those of you who know me quite well, know that I'm a dessert person. So, I can never seem to be like those model slim girls and am generally on the....what call?? Voluptuous side??? Heheheheh....

Anyway, I have made Chinese New Year cookies before but have never tried making a cake and I thought making a simple cake like a butter cake would be a good start.

The last time I made cookies, the batter were all hand mixed and believe you me, it can be quite tiring. So, 2 weeks ago, I decided to invest in a cheap mixer to give making a cake a shot and of course, to make Yuli and my life much easier in mixing cookie batters. Hhehehehehehehe.....

Anyway, here's the recipe.

Ingredients:-
- 250g butter or 1 block
- 250g self raising flour, sifted
- 170g castor sugar
- 4 large eggs
- 2 tsps of vanilla essence
- about 6 tbsps of milk
**
1. Preheat oven to 180 degrees Celsius.
2. Line a cake tin of about 8 inches in diameter or you may use butter to grease the tin all over and dust some flour over it. This is to prevent the cake from sticking onto the baking tin. Please remember to shake off the leftover flour.
3. In a mixer, beat butter and castor sugar until white and fluffy.
4. Add in eggs one at a time, alternating with the flour.
5. Add vanilla essence to milk and mix in.
6. Ensure the consistency of the batter that it has dropping consistency and it does not stand hard. If it does, please add a little more milk.
7. Pour into baking tin and bake for about 20-30 mins.
**

##NOTE##
- I did NOT use the oven fan as I remembered my mom telling me once that the cake will be very dry.
- When filling up the baking tin, please only fill up to a little less than half of the height of the baking tin or else your cake will burn and crack. (which mine did!!!!!)
- Bake twice if you have to or make into some cupcakes
**

Anyway, here is my cake. Surprisingly the inside of my cake tasted really yummy and soft. Very well mixed. Yuli scraped off the burnt top and sliced the cake to put into a container. Other than that, it was a easy recipe to make.



Doesn't look that bad, right???
**

Stir Fry Chilli Lala

Here is one of my personal favourites. Not something that I got from any recipe book. Just my own concoction. I've always been crazy over lala, so I decided to dabble on this recipe some time back and since I've more or less perfected it, I've now decided to share this recipe with you....
**
So, here it goes.....






Looks yummy, right?
**

Ingredients:-
**
- 500g to 800g fresh lala
- 5 cloves garlic, diced
- handful of dried shrimps
- 2 tbsps chilli paste (it also depends how spicy the chilli paste is or how spicy you want it to be)
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup water
**

1. Wash the lala properly and throw out those closed lala. Do not force open the lala.
2. Heat up oil in a large wok.
3. When oil is hot, throw in the dried shrimps and stir fry till you smell the aroma.
4. Add in the garlic and stir, followed by the chilli paste. Stir for about 1-2 minutes.
5. Pour half of the water into the chilli paste mixture.
6. Add lala and stir fry till lala is cooked through. The shells should start turning a bit pinkish.
7. Add salt and sugar; and continue to stir. Ensure that the chilli paste is mixed well with the lala.
8. Add the remaining water and continue to stir fry for another 1 minute.
9. Serve.
**

See??? Not difficult, right? Even Caitlin tried the lala. She didn't think it was spicy from the looks of it. She was enjoying it....hubby and I were worried she was trying to eat the shells as well!!!! And she had real fun spooning the lala onto hubby's plate......



Anyway, I hope you do try this recipe out and I do hope you like it as much as I do.....
**
Cheerios!!!
**

Italian Roast Chicken with Vegetables

**
As you all know, I have gone MIA for a while and have hardly had the time to cook and am now trying to get back into experimenting new stuff again. Anyway, I came across this recipe and thought I should just give it a shot since it didn't look very complicating and seemed pretty healthy as well.
**
Anyway, it turned out well and tasted really yummy. Hubby felt that the chicken was a bit bland because I didn't marinate it....well, first the recipe didn't require marinating and secondly, sometimes having it a little bland is good for the health. Moreover, the juice from the roasting was tasty enough for me.
**
Here's the recipe.....
**

Ingredients: -
**
- 4 chicken breast fillets
- 4 thin slices rindless turkey bacon (I used beef bacon as it's not easy to find turkey bacon)
- 500g cherry tomatoes
- 2 medium (400g) red capsicums, cut into thick strips
- 250g baby potatoes, thinly sliced (you may use regular potatoes)
- 2 cloves garlic, sliced or diced
- 1/4 cup (60ml) extra virgin olive oil
- 1/3 cup fresh flat-leaf parsley
**

1. Preheat oven to 240 degrees/220 degrees Celsius; fan forced
2. Wrap each chicken breast with a piece of bacon. If the chicken fillet is too large, you can always slice them to smaller fillets
3. Combine tomatoes, capsicum, potatoes, garlic, olive oil, salt and pepper in a large, shallow baking dish; mix well.
4.Push the vegetables to the sides of the baking dish and place chicken in the centre dish, turn to coat in the oil from the dish
5. Bake, uncovered for about 20 minutes.
6. Turn the chicken from the bottom, facing the top and bake for another 10-15 minutes.
7. Add parsley to vegetables.
8. Serve.
**
Voila!!!! A delicious simple meal. You may want to make some soup to go along with this dish.....
**

Home Made Beef Burger Patties

Hubby and I love burgers and we only get to eat them if we buy them or have them at restaurants. Sometimes, just for a quick fix, we'll just get the typical 'Ramli' burger which is a famously sold at almost every nook & corner in the country.

**

Then, I came across this recipe of home made burger patties and thought....this would be much healthier and a nice change for dinner.

**

So, here's the recipe that I wanted to share. My apologies for not updating anyting lately as life been really hectic for me for the last month or so......

**

Ingredients:-

- 500g lean mince beef

- 1 cup breadcrumbs

- 1 onion, chopped finely

- 2 tbsps chopped parsley

- 1 egg yolk

- 2 tbsps smoked hickory BBQ sauce

- 1 tsp fine salt

- 2 tsps grated black pepper

- 1 tbsp oil

- burger buns to serve

**

1. In a large bowl, combine beef, breadcrumbs, onion, parsley, egg yolk, BBQ sauce and salt & pepper. Mix well and shape into patties.

2. Heat oil in a Grill Frypan over a medium-high fire.

3. Grill burgers for 4 mins on side or until cooked.

4. Serve hot with burger buns.

**

You made add it with some fries on the side. I also added to the burger bacon slice with lettuce and tomato slices and believe me; it tasted really yummy!!!!

**

Enjoy........

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Steam Savoury Egg Custard with Mince Meat

A dish I made this evening for dinner. A simple dish to make and always taste yummy.

**

You may not want to add the fried garlic onto the egg custard if you're not much of a garlic fan. My hubby doesn't like it with garlic. So, this is aboslutely an optional choice for you.

**

Here's the recipe.....

**

Ingredients:-
- 3 eggs
- 3 tbsps of minced meat (marinated with 1 tsp of concentrated chicken stock, a dash of pepper and 1 tsp of sesame seed oil)
- 200ml water
- Salt and pepper
**
Topping:-
- 2 tbsps oil
- 2 tbsps chopped garlic
- 50ml water
- 1 tsp sugar
- 1 tbsps soy sauce
- 2 tbsps sliced spring onions
**

1) In a heatproof dish, beat the eggs with water, salt, pepper and minced meat until thoroughly mixed.
2) Prepare a wok / steamer for steaming
3) Bring water to boil, then turn down the flame to low
4) Steam the dish for 10-15 mins, or until eggs are set
5) Heat oil in a pan and add in chopped garlic to brown lightly.
6) Sprinkle the browned garlic on to the custard.
7) Then add soy sauce, water and sugar to the oil which is still in the pan
8) Bring to boil and pour over the custard.
9) Garnish with sliced spring onion.
**
Ta da!!!!!

**

Penne Pasta with Creamy Meat Sauce

I got hold of this recipe and decided to give it a shot. Turned out pretty well. It's more of a dry recipe and does not have much gravy. So, if you are a gravy person, this is not for you.....
**
This dish serves 4.
**
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1 medium carrot, shredded
- 1 rib celery, finely chopped
- 8 ounces ground beef (240g)
- 1/4 cup dry white wine
- 1/3 cup tomato paste
- 1 2/3 cups milk, divided
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried leaf oregano, crumbled
- 12 oz penne pasta (340g)
- 3 tablespoons grated Parmesan cheese
**
1. In a large non-stick skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened.
2. Stir in shredded carrot, chopped celery, and 1/4 cup water; cook until vegetables are tender and liquid has evaporated, about 5 minutes longer.
3. Stir in ground beef and cook until browned, about 4 minutes.
4. Add wine and cook until the liquid has evaporated, about 5 minutes.
5. Stir in tomato paste, 2/3 cup of milk, salt, pepper and oregano, reduce heat and simmer, stirring frequently, until the milk has been absorbed.
6. Continue cooking until the sauce is thickened, gradually adding the remaining 1 cup of milk.
7. Cook until all has been absorbed, about 20 minutes longer.
8. Meanwhile, cook penne pasta in a large pot of boiling water until just tender; drain well.
9. Transfer sauce to a large serving bowl. Add the penne pasta and Parmesan cheese; toss penne pasta gently.
**
Ta da!!! Not a difficult dish to prepare.....
**
Enjoy.....
**

Chicken ala King

I have always love this dish since a child and I was really glad to get my hands on this recipe. You have no idea my anticipation the whole day of eating Chicken ala King!!! And the best part is that it is not a difficult recipe to follow.......it serves about 6.

**

For 9 years, hubby has always been watching me eat Chicken ala King at The Ship. Everytime I go there, I will always order the same dish and nothing else. This was the first time hubby tried my Chicken ala King and he liked it....

**

Ingredients:
- 1 cup sliced fresh mushrooms
- 1 small red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 4 tablespoons butter
- 2 cups white sauce, recipe link below
- 1/3 cup dry sherry
- 1 1/2 teaspoons dried leaf tarragon
- pinch ground cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 4 egg yolks
- 1/2 cup heavy cream
- 3 cups diced cooked chicken

**

1. In a saucepan sauté mushrooms and red and green bell pepper in the butter for 4 to 5 minutes.

2. Add white sauce, sherry, tarragon, cayenne and salt and pepper.

3. Bring just to the boiling point, stirring constantly.

4. Whisk egg yolks with cream and quickly stir into the sauce.

5. Add the chicken and heat through; do not boil.

6. Serve chicken a la king over butter rice, toast, or pastry shells.

**

Do give it a shot if you love creamy stuff. It is not for everybody.....

**

White Sauce

This is a savoury sauce and it is used for my next recipe; Chicken ala King.
**
Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- salt
- white or black pepper
**
1. Melt butter in a saucepan over low heat; stir in flour.
2. Stir and cook for about 2 minutes. Do not brown.
3. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken.
4. Season with salt and pepper.
**
The above makes 1 cup of white sauce.
**

Cheesy Spaghetti Carbonara

Some time back, hubby got hold of this recipe and gave it a shot. Most of the time, people will just go ahead; buy the prepared sauce and just add the necessary meat into it. We decided to make it from scratch and we're happy to say that the results turned out well. Only thing is that you need to eat it immediately once it's cooked because when it is cold, the cheese and cream will harden slightly thus making the noodle a bit lumpy. You may add a little milk or water to smoothen things a bit.

**

The reason I call it cheesy carbonara is because it really is and there are many types of carbonaras.....the dry one like this one and the ones with more gravy. Another time, hubby will give the other type of carbonara a shot.

**

On another note, when you fry the bacon, please DO NOT add any oil as the bacon will release its natural oil. Just ensure that the pot is hot and when you add the olive oil, just add a few drops.

**

Anyway, here's the recipe......

**

Ingredients: -
- 6 egg yolks
- 2 cups of whipping cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 500g bacon cut in small pieces
- 1/2 cup onion, finely diced
- 2 cloves garlic, finely diced
- 1/2 tsp oregano
- olive oil
- 1/2 cup white wine
- 750g spaghetti or whatever pasta that you would prefer

**
1. Mix the first 5 ingredients in a bowl and set aside.
2. Fry bacon with medium heat until most of the heat is released but before it becomes crispy. (Make sure you use a large pot as you will need to add the pasta into later)
3. Add wine and oregano. Reduce the wine at medium to low heat
4. Add onion and garlic to bacon and saute for about 10-15 mins. Add olive oil for the last few minutes.
5. About half way through of Step 4, begin to boil the spaghetti. When the spaghetti is ready, mix into the bacon.
6. Mix in the cream mixture, one half at the time.

**
Voila.....you have a homemade spaghetti carbonara, made from scratch and it's yummy. Healthy and yummy....

**

A you can see, my little one is attacking her pasta with relish!!!!

**

Chicken & Corn Soup

I used to think that Corn Soup was really a bit weird. It sounded weird to me. The only corn I ever had were those steamed ones, corn on cob and even corn in the cup but never corn soup until a few years back when my mom made it during the Chinese New Year reunion dinner. It would have been absolutely rude not to drink them. Heheheehehe......and surprisingly, it was really pleasing to the taste buds.
**
And somehow or rather I managed to come across this recipe in one of my recipe books and gave it shot and well, I no longer find corn soup weird. Hehehehehhe......
**
Ingredients:-
- 750 ml (3 cups) chicken stock
-2 chicken breast fillets
- 3-4 corn cobs
- 1 tbsp oil
- 4 spring onion (acallions), thinkly sliced, green chopped and reserved for garnish
- 1 garlic clove, crushed
- 2 tsps grated fresh ginger
- 310g (10 1/2 oz) tin creamed corn
- 1 tbsp Chinese rice wine or dry sherry
- 2 tbsps soy sauce
- 1 tbsp cornstarch
- 2 tsps sesame oil
**
1. Place the stock in a saucepan and bring to the boil. Add the chicken, cover and remove the pan from the heat. Allow the chicken to cool in the liquid. Remove the chicken with a slotted spoon, then finely shred the meat using your fingers.
2. Cut the corn kernels from the cobs to yield about 400g (2 cups). Heat the oil in a heavy-based saucepan or wok and add the spring onion, garlic and ginger. Stir for 30 seconds, then add the stock, corn kernels, creamed corn, rice wine and soy sauce. Stir until the soup comes to boil, then reduce the heat and simmer for about 10 minutes. Add the chicken meat.
3. Stir the cornstarch, sesame oil and 1 tbsp water together in a small bowl until smooth. Add a little of the hot stock, stir to blend, then pour this mixture into the soup. Bring to simmering point, stirring constantly for 3-4 minutes, or until slightly thickened.
4. Taste and if necessary, adjust the seasoning. Garnish with the chopped reserved spring onion.
**
I hope you will like this as much as my family and I. Even my little Caitlin loves this dish......
**

Sweet & Sour Pork Fritters

I have always love Sweet & Sour Pork and I was lucky to have this recipe in one of my recipe books. So, here's the recipe to share with you....

**

Ingredients:-

- 375g lean pork (sliced)

- oil for frying

- 1/2 tin pineapple cubes (drained)

- 1 green pepper (cut into bite-sized pieces and blanched)

- 60g cashew nuts (roasted)

**

Marinade Ingredients:-

- 1 tbsp light soy sauce

- 1 tbsp cornstarch

- a pinch of sugar

- 1 tsp ginger juice

- 1 egg (beaten)

**

Sauce Ingredients:-

- 2 tbsps tomato sauce

- 1 tbsp vinegar

- 1 tbsp sugar

- 1/2 tbsp cornstarch

- 3 tbsps water

**

1. Marinate sliced pork with marinade ingredients and leave aside for about 1 hr.

2. Heat oli and deep-fry the marinated pork till golden. Drain.

3. Arrange the pork, pineapple, green pepper (optional) and cashew nuts on a serving plate.

4. Mix sauce ingredients in a saucepan and bring to the boil. Stir continuously till thickened.

5. Remove sauce from heat and pour over the ingredients on the plate. Serve.

**

There you go....enjoy!!!

**

Ginger Chicken

This dish is generally a popular dish amongst the Chinese. This is a dish which I cook quite often and just never thought of putting it in my blog. Hehehehehhehe.....

**

Ingredients:-

- 1/2 chicken

- 30g ginger

- 5 cloves garlic

- 2 tbsps sesame oil

- 1 tsp corn flour

- 1 tbsp water

**

Seasonings:-

- 1/2 tbsp light soy sauce

- 1/2 tbsp dark soy sauce

- 1 tbsp cooking wine (Huadiao wine)

- 2 tbsps ginger wine (optional)

- 2 tbsps water

- 1/2 tsp sugar

- 1/8 pepper

- 1/8 salt

**

1. Rinse chicken, drain and cut into small pieces. Peel ginger and cut into slices. Peel garlic and smash with flat side of the knife.

2. Heat sesame oil; add ginger and garlic. Cook for 3 minutes.

3. Add Seasonings and chicken. Mix well and cook for about 6 minutes. Reduce heat and cook for another 6 minutes.

4. If you prefer more gravy, instead of 2 tbsps of water, add 1/2 cup of water instead.

5. Mix corn flour well with water. Stir corn flour mixture into chicken immediately after cooking. Serve.

**

Ta da!!! That's ginger chicken for you. You can also cook a dish of vegetables of your liking and there you have it.....a healthy meal for the family....... :D

**

Egg Pouch in Oyster Sauce

I always love eggs and normally, we just fry an egg and eat it plain or with some soy sauce which is very common amongst families.

**

I came across this recipe and wanted to share with you. At least it is something different and absolutely tastes yummy!!!

**

Ingredients:-

- 6 eggs

- oil for cooking

- a few pieces of lettuce leaves (washed & arranged on a plate)

- a few slices of ginger, shredded

- a few slices of carrot, shredded

- 1/2 tsp cornstarch, blended with 1/2 tbsp water

**

**

Seasonings:-

- 1/2 tbsp oyster sauce

- 60ml water

- 1/2 tsp sugar

- a pinch of salt

- 1 tsp of cooking wine

**

1. Heat a little oil in a skillet. Break 1 egg into it. Cook till sides are a little brown but centre still moist. You can either fold the egg and fry a little longer or remove straight and place onto plate of lettuce. Repeat with the remaining eggs.

2. Heat 1 tbsp oil in skillet. Stir-fry ginger and carrot shreds for 1-2 minutes.

3. Add oyster sauce and stir-fry.

4. Pour in water and bring to boil.

5. Add rest of the seasoning ingredients. Cook for 1 minute.

6. Thicken sauce with cornstarch mixture.

7. Pour sauce over the eggs and serve.

**

Yummy!!!!! At leasts, frying eggs will never be that boring and it is not even difficult to prepare!!

**

Stir-Fried Celery with Pork

I have been cooking this dish for quite a while now and I have always loved this dish. You may choose to use chiken fillet instead of pork. It always depends on one's preference.

**

Anyway, here's the recipe....

**

Ingredients:-

**

- 4 stalks celery, sliced

- oil for frying

- 3 cloves of garlic, chopped

- 375g pork, thinly sliced

- 1/4 cup water

- 1/2 tbsp cornstarch

- 1 tbsp water

**

Seasonings:-

**

- salt to taste

- 1 tbsp light soy sauce

- 1 tsp sugar

**

1. Blanch celery in boiling water for 1 minute. Plunge into cold water and drain.

2. Heat oil and fry till colour changes. Add celery, water and seasoning ingredients.

3. Simmer for 2-3 minutes

4. Stir in blended cornstarch with the 1 tbsp water and remove onto a serving plate.

**

Ta da!!!!! Hope you enjoy it as my family and I do...........

**

Minced Meat Curry

**
A dish that gives you the option to use either beef or mutton. I personally feel it will always taste better with either of these red meat.
**
Ingredients:-

- 200g potatoes
- 100g onions
- 2 cloves garlic
- 10g ginger
- 2 tbsps cooking oil
- 250ml water
- 250g minced meat
- 7-8 pcs curry leaves
- 3 tbsps green peas
- 4 tbsps unsweetened plain yoghurt
**
Spices:-

- 2 tsps ground coriander
- 1 1/2 tsp ground cumin
- 1/2 tsp ground tumeric
- 1 1/2 tbsp chilli paste
**
Seasonings:-

- 1/2 tsp salt
- 1 tsp sugar
**

1. Peel potatoes and cut into 1cm cubes. Peel onions and garlic and chop finely. Peel ginger and grate finely.
2. Mix onions, garlic, ginger well with oil in a wok for about 3 minutes.
3. Add spices and stir well for another 2 minutes. Stir in potatoes and water. Cover and continue to cook for another 3 minutes.
4. Stir in mince meat, curry leaves and Seasonings and cook for another 5 minutes and continue stirring.
5. Stir in green peas and unsweetened plain yoghurt for 2-3 minutes.
6. Serve.

**

French Beans with Egg

A dish I picked up from my mom while growing up. Mind you, my mom is an absolutely fabulous cook. She bakes and cooks almost anything under the sun!

**

Ingredients:-

- French beans

- 3 cloves of garlic (diced)

- 2 eggs, beaten

- 2 tsp chicken stock powder

- 1 tbsp cooking oil

- 1/4 bowl water

**

1. Heat up oil.

2. Once oil is semi hot, add diced garlic and fry for 1 minute.

3. Add French Beans and stir fry.

4. Add water and chicken stock powder.

5. Add beaten eggs and continue to stir fry.

6. Serve

**

See? A simple meal........

**

Cream of Mushroom

I decided to give it a try on making fresh mushroom soup and thought that it will be absolutely healthy and Caitlin absolutely loves soup. A very simple meal to make.

**

Ingredients:-

- 300g fresh button mushroom

- 100g onion

- 2 cloves garlic

- 1 tbsp parsley

- 20g butter

- 40g plain flour

- 400ml chicken stock

- 400ml water

- 100ml pure cream

**

Seasonings:-

- 1/4 tsp salt

- 1/2 tsp pepper

**

1. Rinse mushrooms, drain and chop finely. Peel onions and garlic and chop finely. Chop parsley.

2. Add butter, onions and garlic in a 3 litre bowl and cook for 2 minutes. Remove from fire.

3. Add in mushrooms and plain flour to the onion mixture and stir till mixture becomes a paste.

4. Pour in the chicken stock and water gradually and stir constantly until smooth.

5. Bring to boil for about 5 minutes and reduce fire to medium and simmer for another 10 to 15 minutes.

6. Stir in pure cream and Seasonings and boil for another 3 minutes.

7. Garnish with parsley and serve.

**

See? It isn't that difficult, is it? Do give this simple recipe a try and feel free to drop me a line....

Till my next recipe......Cheers!!

**

Chicken Cacciatora

Seems like a complicated recipe by the title of the recipe, huh but I assure you it's not difficult. It's basically chicken cooked in lots of fresh tomatoes and in white wine. Here's the recipe....

**
Ingredients:-

- 1kg ripe tomatoes or 2x400g tins of chopped tomatoes
- 1.5kg chicken, cut into 8 pieces
- 2 tbsps olive oil
- 2 onions, sliced
- 2 garlic cloves,, finely chopped
- 2 tbsps tomato paste (puree)
- 1 tsp sugar
- 1 1/2 tbsps finely chopped rosemary
- 2 bay leaves
- 185ml (3/4 cup) dry white wine
- 125ml (1/2 cup) chicken stock
- 1 tbsp lemon juice
- 80g (1/2 cup) kalamata olives (optional)
**
1) If you are using fresh tomatoes, peel and seed them and cut into smallish dice.
2) Cut any excess skin and fat from the chicken pieces and season them well with salt and black pepper.
3) Heat oil in a frying pan over medium-high heat and cook the chicken peices a few at a time until golden brown.
4) Remove from pan and keep chicken pieces aside.
5) Add the onion to the pan and cook over low heat ntil wilted and just starting to caramelised (takes about 10 mins)
6) Add tomatoes, garlic, tomato paste, sugar, herbs, wine and stock. Bring to boil and then reduce the heat and simmer uncovered for about 15 mins or until reduced by half.
7) Add chicken pieces to sauce and season well with salt and pepper.
8) Add lemon juice, then cover and cook over very low heat for about 20-30 mins.
9) If using olives, add olives and then remove from the heat and leave covered for 10 mins.
10) Serve with butter rice and steamed vegetables.
**
There!!! Another simple dish but absolutely yummy.......:D
**

Sausages with Creamy Mash & Onion Gravy

This is one of my family's favourite meal. A healthy meal of Sausages with Creamy Mash & Onion Gravy.
Trust me, I make a mean Onion Gravy....
Ingredients: - Onion Gravy

- 40g butter
- 3 Onions, thinly sliced
- 2 cloves garlic, crushed
- 1 tbsp plain flour
- 2 cups (500ml) chicken / beef stock
- 1/2 cup (125ml) dry white wine (I can't tell the difference from dry or wet; I just use white wine)
- 2 tsps Dijon mustard
- 3 tsps soft brown sugar
- 1 tsp thyme
Ingredients: - Creamy Mash

- 4 large potatoes, peeled
- 1/2 cup (125ml) milk
- 30g butter, cut into cubes


1) Heat oil in large frying pan. Cook sausages over medium-high heat for 5 minutes or until browned.
2) Remove to a plate and keep warm.
3) To make onion gravy, melt the butter in the same frying pan, add onions and cook over low heat for 15 mins or until golden.
4) Add garlic and cook for 30 secs. Stir in flour and cook over low heat for 1 min to brown.
5) Remove the pan from the heat and gradually add the stock and wine. Return to the heat and bring to boil.
6) Stir in the mustard, sugar and thyme; and then reduce the heat and simmer gently, stirring occasionally until gravy thickens.
7) Season to taste with pepper.
8) Add sausages to the gravy and simmer for another 5-8 minutes.
9) Meanwhile, cut the potatoes into chunks and boil for 10 mins or until cooked through
10) Drain well and return potatoes back to the saucepan, stirring for 20 secs under low fire until the excess moisture is removed.
11) Add hot milk to the potato and mash until lump-free.
12) Add butter and stir in until potato is smooth and creamy.
13) Season well.
14) Serve the sausages and gravy over the mashed potato with salad or steamed vegetables.
**
Absolutely yummy!!!!
**

Cottage Pie

A dish that I absolutely love. In fact, I love all types of pies and I have always made this for many occasions and today, it was one I made for my Chinese New Year gathering, held at home....

**

Ingredients:-

- 750g to 900g of potatoes, peeled and cut into cubes (makes boiling them faster)
- 50g butter
- 1/4 cup of milk
- 2 tbsps oil
- 2 onions, finely chopped (medium sized)
- 2 cloves of garlic, crushed
- 500g to 700g of minced beef
- 1/4 cup of plain flour
- 1 1/2 cup of beef stock (I used chicken stock instead)
- 1/4 cup tomato paste
- 3 tsps Worcestershire sauce (you may get it from supermarkets; Maggi brand has it too)
- 1 tbsp of mustard (you may use Dijon mustard or any other commercial mustard sold in supermarkets)
- 2 tbsps of fresh chopped parsley (I used the bottled ones sold in supermarkets)

**

1. Preheat oven to 180 degree Celsius and at the same time grease a ovenproof dish.
2. Boil potatoes until soft and drain well.
3. Return potatoes into a pan or saucepan and just heat up till moisture of potatoes is dried.
4. Then, add butter and mash until smooth and free of lumps and then add milk to give a firm consistency.
5. Season mash potato with salt and pepper.
6. Heat up another pan with oil; and cook garlic and onions until soft.
7. Add beef and cook over high heat until meat is browned and most of the liquid has evaporated; break whatever lumps with a fork
8. Add flour to the mince beef until well combined
9. Slowly add stock and stir until it has thickened.
10. Remove from heat and add tomato paste, mustard, Worcestershire sauce and parsley.
11. Season with some salt, ground pepper and pour into the prepared greased dish.
12. Spread mash over the meat mixture and use fork to swirl and make patterns on the mash.
13. Bake for about 40 minutes or until potato turns golden.
14. After baking, leave the pie to rest for 5 minutes before serving.

**

Ta da!!! Here's the cottage pie. For me, it tasted pretty good and hubby loved it; so did Caitlin. You may alternatively use mince chicken or mutton for some of you who may not take beef. I call this one of my success dish......Do let me know how yours turns out if you do try this recipe....

**

Chicken Casserole with Mustard & Tarragon

Ingredients:-

- 1/4 cup (60ml) olive oil
- 1kg chicken fillets, halved then quartered
- 1 onion, finely chopped
- 1 leek, sliced
- 1 clove garlic, finely chopped
- 350g button mushrooms, sliced
- 1/2 tsp dried tarragon
- 1 1/2 cups (375ml) chicken stock
- 3/4 cup (185ml) cream
- 2 tsps lemon juice
- 2 tsp Dijon mustard

**

**

1) Preheat oven to 180 degrees
2) Heat 1 tbsp of oil in a flameproof casserole dish over medium heat and cook the chicken in 2 batches until golden brown.
3) Remove chicken from dish.
4) Add remaining oil to casserole dish and cook the onion, leek and garlic over medium heat for 5 mins or until soft.
5) Add mushrooms can cook for another 5-7 mins.
6) Add tarragon, chicken stock, cream, lemon juice and mustard and bring to boil for 2 mins.
7) Return chicken pieces to the dish and season well. Cover.
8) Place casserole in the oven and cook for about 45 mins to an hour or until sauce has reduced and thickened.
9) Serve with butter rice and steamed brocolli.

**

I have always cooked this at home and today, I made this for our Chinese New Year gathering and our friends liked it. It also tastes good with spaghetti.

**

So, give it a shot and let me know how it turns out.............

Eggnog

My husband has never tried the eggnog, a Christmas yummy which I have had the opportunity try during one of my office parties some years back. Since it was Christmas Eve in 2008, my hubby decided to make it......






Ingredients: -

- 4 egg yolks
- 1/3 cup sugar,plus 1 tbsp on the side
- 1 pint of of whole milk (2 1/2 cup)
- 1 cup of heavy cream
- 3 oz of bourbon
- 1 tsp of grated nutmeg (can use ground nutmeg as well)
- 4 egg whites

1) In a bowl, beat the egg yolks until they lighten in colour.
2) Gradually add the 1/3 sugar and continue to beat until it is completely dissolved. Set Aside.
3) In a medium saucepan, over high heat, combine milk, heavy cream and nutmeg and bring to just a boil, stirring occasionally.
4) Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
5) Then, return everything to the pot and cook until mixture reaches a boil.
6) Remove from the heat, stir in the bourbon, pour into a medium mixing bowl and set aside in the fridge to chill (at least 3 hours or more)
7) In a medium mixing bowl, beat the egg whites to a soft peak.
8) Gradually add the 1 tbsp of sugar and beat until stiff peaks form.
9) Whisk the egg whites into the chilled mixture.

Ta da.....my hubby's creation. It was nice.....

**

Waxed Duck Rice with Chinese Sausages

Another Chinese delicacy. I must say that this is not for everyone; even if you are a Chinese but it is worth a try at least once......

Ingredients A: -

- 3 cups rice
- 10 to 15 leaves of lettuce (scalded)
- 4 cloves of minced garlic
- 4 shallots (sliced)
- 1 stalk spring onion (chopped)
- 4 cups of water

Ingedients B: -

- 1 Chinese duck drumstick
- 1 pair Chinese sausages
- 1 pair Chinese liver sausages

Seasonings: -

- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1 tsp dark soya sauce
- 1/2 tsp salt
- 1/2 tsp sugar


1. Scald Chinese sausage and Chinese liver sausage in boiling water, flameout. Put in Chinese duck drumstick and soak for 10 mins. Remove and set aside.
2. Rinse rice and drain. Heat up 2 tbsps of oil in pot, fry mince garlic and shallots till fragrant. Add in rice and stir-fry till fragrant. Add in Seasonings and stir-fry till fairly dry.
3. Pour the fried rice into electric rice cooker, pour in water and stir evenly. Put in Chinese sausage, cover with lid and cook.
4. Open lid and stir the rice evenly after bring to boil (around 10-14 mins). Arrange Chinese liver sausage and Chinese duck drumstick in cooker, cover lid and continue cooking until the rice is fully cooked. Allow rice to simmer in cooker with lid for a few minutes. Open lid and remove Chinese duck drumstick, Chinese sausage and Chinese liver sausage, cut into slanted slices. (Mix rice evenly)
5. Arrange Chinese duck drumstick, Chinese sausage, Chinese liver sausage and lettuce on top of rice, sprinkle with chopped spring onions. Serve.

**

Shark's Fin Soup with Crabmeat

A very common dish eaten by Chinese especially during big dinner functions like weddings, held at hotels or any Chinese restaurants. Some families actually take the time to make this dish during big family gatherings. There are many types of shark's fin soup but the most common and affordable ones are those with crab meat. So here's the recipe.....

Ingredients A: -

- 100g shrak's fin
- 1 piece ginger (flattened)
- 1 stalk spring onion

Ingredients B: -

- 1200g stock (filtered)
- 150g crab meat
- 30g corn flour (solution)
- 2 egg white (beaten)
- adequate fragrant oil

Seasonings: -

- 1 tsp monosodium glutamate
- 1 1/2 salt
- 1 1/2 sugar
- 1/2 tbsp oyster sauce
- 1/2 tbsp huadiao wine

1. Boil ginger, spring onion and some water in pot. Add in shark's fin and scald for 3-4 min.
2. Remove shark's fin and rinse with sieve for 5 mins.
3. Boil stock with crab meat and Seasonings. Add in shark's fin and stir slightly.
4. Thicken the stock with starch solution. Flameout.
5. Add in egg white and stir evenly. Lastly, add in fragrant oil and stir well. Serve.