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.....

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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.

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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.