Tips - Blanch Vegetable

Blanched vegetables taste great in a salad or with a favourite ready-made dip
from the supermarket. The simple process of putting them into boiling water,
then chilling them in iced water, keeps their taste and texture.






















Step 1 - Add 1 tsp salt to 1-litre boiling water. Put vegetables in boiling water for 30 secs to 1 min - until slightly tender. Cook in batches.






















Step 2 - Remove vegetables from boiling water and immerse into a bowl of ice water until cool. this helps preserve their colour.



















Step 3 - Drain vegetables. Once cool, remove and place on a plate lined with paper towels to drain. Keep in a paper-lined airtight plastic bag until ready to use.

From Expatriate Magazine.

Iddli (Indian)

Ingredients

300g rice
250g black lentils
(Soak the rice and lentils separately for several hours, preferably overnight)
2 tbsp cooked rice
1/2 tsp salt (or to taste)

Method
Drain rice and lentils well. Combine soaked rice, lentils and cooked rice in a blender and blend until fine. Remove and put in an enamel pot. Add 1/4 tsp salt, cover and keep overnight.

The next day, add another pinch of salt to the batter and stir well to mix.

Heat an iddli steamer, then pour a spoonful of batter into each mould. Steam for 30 minutes.

Serve iddli with an assortment of curries.

From AllRecipes.com

Jaangri

Ingredients

25g urad dhal (blackgram)
3 tbsp ghee
1 drop orange food colouring
Vegetable oil for deep frying

For sugar syrup:
25g sugar
1g saffron strands
1 drop rose essence

Method

Soak black-skinned urad dhal in water to remove skin. Grind the soaked dhal to a fine paste in the blender and add orange colouring.

Boil sugar to make syrup. Add saffron strands and rose essence and set aside.

Heat vegetable oil in kuali over low heat. Using a cloth piping bag, pipe the urad dhal paste directly into the hot oil. Fry both sides till golden brown.

Remove from fire and immediately immerse the hot jaangri in the prepared sugar syrup. Remove from syrup after 5 minutes.

From AllRecipes.com

Beef Fillet Steak

Ingredients

400g beef fillet (tenderloin)
1 Bombay onion, cut into rings
1 stalk spring onion, cut into 3cm lengths

(A):
1 tbsp baking powder
1/4 tsp salt
1/2 tsp sugar
250ml water

(B) - combined:
1 tbsp oyster sauce
1 tsp Worcestershire sauce
1/4 tsp dark soy sauce
1 tbsp corn flour

Sauce (C):
1 tbsp oyster sauce
1 tbsp Worcestershire sauce
1 tbsp light soy sauce
1 tbsp tomato sauce
1 tsp chilli sauce
1/2 tbsp sugar
1/2 tsp mei kwai loe (rose wine)
225ml water mixed with 1 tbsp concentrated chicken stock
1 tbsp corn flour

Method

Tenderise the beef fillet with a mallet. Combine ingredients (A) in a mixing bowl. Soak beef fillet in the combined baking powder solution for 30 minutes. Drain well and season with ingredients (B) for one to two hours.

Heat a non-stick pan with 1 tbsp oil and fry marinated beef fillet until half to three-quarters cooked. Remove and set aside.

Heat non-stick pan again with 1–2 tbsp oil and fry onions until just soft. Add sauce ingredients (C) and bring to a boil. Return the pre-cooked beef to the pan.

Simmer gently for two to three minutes. Add spring onions and dish out to serve immediately.

From AllRecipes.com

Traditional Beef Rendang

Ingredients

1.5kg topside beef, cubed
500ml water
700ml thick coconut milk
3 stalks lemongrass, bruised
1 turmeric leaf, shredded
3 or 4 kaffir lime leaves
8 shallots, sliced
6 cloves garlic, sliced
1 piece dried tamarind skin
Ground spice ingredients

(A)
2cm fresh turmeric
30 dried chillies, soaked
5 fresh red chillies
10 bird’s eye chillies
2-3 slices lengkuas
2-3 slices ginger

(B)
2 tbsp meat curry powder
1 tsp turmeric powder
1 tsp pepper

Seasoning (C)
Salt and sugar to taste
A little thick soy sauce (for colouring)

Method

Season beef with (A) and (B) for 20-25 minutes. Combine marinated beef, lemongrass, turmeric leaf, shallots, garlic and water in a pot. Bring to a boil then reduce the heat and simmer for 40–45 minutes. Stir once in a while. Add coconut milk, tamarind skin, kaffir lime leaves and continue to simmer over very low heat for another 40-45 minutes until the gravy is thick and dry. Adjust seasoning (C) to taste.

From Kuali.com

Stewed Beef Casserole

Ingredients

600g beef brisket, cut into 4cm cubes
4 tbsp olive oil
50ml vinegar
1 small can tomato puree
1 litre water
1 piece beef stock cube
2 cloves garlic, lightly crushed
2cm piece ginger, lightly crushed
3cm piece cinnamon stick
1 star anise
3 cloves
1 Bombay onion, quartered
1 carrot, cut into chunky pieces
1 bay leaf
200g sweet snow peas

Seasoning:
Salt to taste
Dash of pepper

Method

HEAT casserole dish with two tbsp olive oil and brown beef in batches. Remove meat from the casserole dish, leaving oil behind.

Add remaining oil, fry garlic, ginger, cinnamon stick, star anise, cloves and bay leaf until fragrant. Return beef to the casserole dish. Add tomato puree, vinegar and water. Add beef stock and bring to boil. Simmer covered for 1 to 2 hours till beef is tender.

Skim off fat from the top of the casserole. Add onion and simmer uncovered for about 15 to 20 minutes. Stir in snow peas and seasoning and cook for a further 2 to 3 minutes.

Serve immediately.

From AllRecipes.com

Stewed Brisket of Beef with Carrots (Chook Toong Siong Mei Ngau Lam)

Ingredients

800g brisket of beef (ngau lam)
500g tomato sauce
200g carrots
200g radish
50g rock sugar (ping tong)
30g white vinegar
20g cornflour
2 fresh red chillies (whole)
30g oyster sauce
a pinch of monosodium glutamate

Method

Cut brisket of beef and carrots into cubes. Add sugar, monosodium glutamate, white vinegar, oyster sauce, tomato sauce, cornflour and red chillies. Add water till it covers the beef slightly. Simmer the meat for 45 minutes until tender. Serve in a bamboo trunk.

Origin: A Hunanese dish named after Siong Mei, a village in Hunan, China.

Cooking tip: It is best to cook this dish and keep it overnight. Reheat the next day before serving. This way, the dish will be more tasty as the flavours "mature".

Taste and tell: The restaurant serves this dish with tomato sauce-based gravy but the chunky beef were tender and most palatable. Rock sugar gives it a natural sweetish taste. The carrot-and-radish combination helps to enhance this stew-like dish. A must try recipe!

From Kuali.com

Prego® Sausage-Stuffed Green Peppers

Ingredients

1-1/2 teaspoons vegetable oil
1/2 pound sweet Italian pork sausage, casing removed
1/2 medium onion, chopped
1/2 teaspoon dried oregano leaves, crushed
1/2 cup shredded part-skim mozzarella cheese
2 medium green peppers, seeded and cut in half lengthwise
1 cup Prego® Traditional Italian Sauce

DIRECTIONS

Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until it's well browned, stirring often. Add the onion and oregano and cook until the onion is tender. Pour off any fat. Stir in the cheese.
Arrange the peppers in a 13x9x2-inch baking dish. Spoon the sausage mixture into the peppers. Pour the sauce over the filled peppers. Cover the dish.
Bake at 400 degrees F for 40 minutes or until the peppers are tender.

FOOTNOTE
Serving Suggestion: Serve with garlic and cheese toast. For dessert serve tiramisu.

From AllRecipes.com

Sinilaban Na Baka (Charbroiled Beef Marinated with a Mixture of Chillies and Calamansi Juice)

Ingredients

1kg beef tenderloin
4 cilipadi, chopped
1 big onion, sliced
Juice of 10 calamansi limes

Method

Cook the beef whole in the oven. Once it is ready, slice the beef and then julienne it. Mix all the ingredients together with the beef and leave it overnight.On the following day, strain the juice. In a hot pan, saute the mixture together and pour in the juice. Serve.



From Kuali.com

Easy Swedish Pancakes

Ingredients


4 eggs
2 cups milk
1/2 cup all-purpose flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter

DIRECTIONS

In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

From AllRecipes.com

Beef Salad

Ingredients

250g beef fillet

(A):
1 tbsp boiled water
1 tbsp lemon juice
1 tbsp light soy sauce
1 tbsp nampla (fish sauce)
Dash of sesame oil
Dash of ground black pepper
A pinch of sugar
Assorted vegetables
2 shallots, chopped
1 tbsp chopped fresh red chillies
1 tbsp chopped bird chillies (cilipadi)
1 tbsp chopped fresh coriander leaves
1 tbsp chopped fresh mint leaves
1 cucumber, sliced
1 onion, sliced

Garnishing:
2 to 3 lettuce leaves
1 tbsp roasted sesame seeds

Method

Marinate beef with a little meat tenderiser and grill to medium rare. Slice beef into thin slices.Combine ingredients (A) in a mixing bowl. Add beef slices and mix. Toss in assorted vegetables, then remove onto serving plate lined with lettuce leaves. Sprinkle with sesame seeds and serve immediately.

From Kuali.com

Russian Pancakes - Blini

Ingredients:
2 eggs
1 tablespoon white sugar
1/3 teaspoon salt
1/2 cup all-purpose flour
2 1/2 cups milk
1 tablespoon vegetable oil
1 tablespoon butter

DIRECTIONS

In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.

Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.

Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle.

From AllRecipes.com

Pho Bo (Vietnamese Beef Noodle Soup)

Ingredients

Stock
1kg beef bones
4 stalks lemongrass
4 star anise
3 onions, keep whole
50g ginger, bruised
5cm cinnamon stick
6 cloves
2 stalks leek, sliced into 5-6 cm lengths
150g carrot, cut into chunks
1½ tsp white peppercorns
1½ tsp black peppercorns
2 litres water
3-4 tbsp fish sauce or to taste
15g rock sugar

Ingredients (A)
250g beef tenderloin, thinly sliced
300g Vietnamese flat rice noodles
Some beansprouts, tailed
Several lime wedges
½ cup fresh basil leaves
½ cup fresh coriander leaves
1-2 chillies, seeded and sliced
Chopped spring onion

Method

To prepare the stock: Blanch the beef bones briefly in boiling hot water. Rinse and place in a stock pot with the rest of the ingredients. Bring to a boil and skim off surface scum from the stock. Reduce the heat, cover and simmer for 1½-2 hours. Skim off any scum that appears, then strain the stock through a fine sieve. Put the stock over a very low heat to keep it warm.

To serve: In another pot, bring water to a boil and add the dried noodles. Cook until noodles are tender but not mushy. Beansprouts can be scalded briefly or, if preferred, kept crunchy. Put a little of the prepared noodles in each serving bowl and add a few slices of beef tenderloin. Pour the hot soup stock over. Put some beansprouts, basil leaves, coriander leaves and a slice of lime on a separate plate. Serve immediately with chillies and spring onion.

From Kuali.com

Kiam Chai Ark (Salted Vegetable and Duck Soup)

Ingredients

1 duck (about 1.5kg in weight)
500g salted mustard green
4 sour plums
6 red chillies, seeds removed, slit in two and halved
2 nutmeg seeds, cracked; use inner seed
20g white peppercorns
30g kei chee

Method

Clean and cut duck into pieces. Wash and drain. Wash mustard greens, drain and cut into 4cm lengths.Bring to a boil three litres of water. Add mustard greens and simmer on low fire for 15 minutes.Add duck, peppercorns, sour plums, nutmeg, chillies and kei chee.Simmer for an hour.Adjust taste with salt and tamarind slices if necessary.

From Kuali.com

Hong Kong White Vegetable With Bamboo Pith & Superior Stock

Ingredients

4 pieces bamboo pith
150g chicken stock
400g Hong Kong siew pak choy (also called chee kang pak)
2 tsp Hong Kong flour
50g crab roe

Method :

Soak bamboo pith in hot water, changing water constantly until it clears. Remove, trim into rectangular slices (2" x 1") and simmer in chicken stock for 10 minutes.

Blanch vegetables in hot water to soften; do not overcook them. Drain off water and arrange the vegetables on a plate in a circular pattern.

Remove bamboo pith from stock and place on top of the vegetables.

Heat remaining chicken stock and thicken with hong kong flour. Stir well and pour over vegetables and bamboo pith.

Garnish with crab roe.

From Kuali.com

Norwegian Pancakes - Pannekaken

Ingredients

3 eggs
1 1/2 cups milk
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon sugar

DIRECTIONS

Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.
Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.

From AllRecipes.com

Ishikari Soba (Miso Salmon with Buckwheat Noodles)

The addition of tangy cherry tomatoes balances the rich taste of the salmon head and the sweet miso dashi soup broth.

Ingredients

Broth
400ml dashi stock
2 teaspoons white miso
60g salmon fish head, chopped
10g onion, shredded
20g leek, sliced
20g white cabbage, chopped
2 cherry tomatoes topping
20g spinach, boiled and chopped
10g wakame, reconstituted
10g spring onion, finely chopped
2 slices naruto maki (Japanese fish cake)
120g soba noodles, cooked

Method

To prepare broth: Place the dashi stock and white miso together in a pot. Heat the stock and stir until the miso dissolves. Bring to the boil. Add the chopped salmon fish head, onion, leek, white cabbage and cherry tomatoes. Simmer over low heat for about 10 minutes. Remove from heat.

To serve: Place the cooked soba noodles in a serving bowl. Top with the spinach, wakame, spring onion and naruto maki. Add the salmon fish head, onion, leek, white cabbage and cherry tomatoes from the soup broth. Ladle hot soup broth into the bowl and serve immediately.

From Kuali.com

Sukiyaki

Ingredients

400g beef tenderloin, sliced thinly
100g canned bamboo shoots, sliced thinly
2 pieces soft bean curd (tofu)
150g fresh oyster mushrooms, halved
2 stalks spring onion, cut into lengths
150g glass noodles, soaked to soften
1 stalk leek, cut into lengths
1/2 tsp oil
1/2 tsp butter or margarine
4 eggs (optional)
2 litres stock

Seasoning
1/2 cup Japanese soya sauce
2–3 tbsp sugar
1/2 cup mirin (Japanese rice wine)

Method

Scald glass noodles in boiling water for 3–4 minutes. Drain and set aside.

Heat a heavy deep frying pan over a medium heat. When pan is hot, reduce heat and add butter or margarine and oil. When margarine has melted, add leek and fry until fragrant. Push to one side of the pan and add beef. When beef is slightly cooked, turn over to the other side. Sprinkle lightly with 1 tablespoon soya sauce, a little sugar and 1–2 tablespoons mirin. Add a little stock (to moisten the meat).

Add bamboo shoots, cabbage, mushrooms, glass noodles, beef stock and seasoning. Cook under low heat until boiling. Add bean curd and spring onion. Remove from heat and serve immediately.

Break each egg into a small bowl and serve individually with seasoning as a dip.

From Kuali.com

Quick and Easy Brownies

Ingredients

2 cups white sugar
1 cup butter
1/2 cup cocoa powder
1 teaspoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnut halves

DIRECTIONS

Melt the butter or margarine and mix all ingredients in the order given.
Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.

From AllRecipes.com

Tempura Batter

Ingredients

150g plain flour
150g corn flour, sifted
1/2 tbsp baking powder
1 egg, lightly beaten
250ml iced-cold water
250ml soda water, well chilled

Method

Combine egg and ice-cold water in a bowl. Add in both the sifted flour at once. Pour in soda water and mix lightly until just combined but still lumpy.

From Kuali.com

Yakitori Chicken Skewers

Ingredients

900g boneless chicken, cubed

Marinade:
70ml Japanese soy sauce
3 tbsp sake
3 tbsp mirin
2 tbsp sugar
2 tbsp honey
1 tbsp finely pounded garlic
1 tbsp finely grated fresh ginger

Method

Mix sake and soy sauce together. Add mirin, sugar, grated ginger, garlic and honey. Mix well and bring to a low simmering boil for 10-15 minutes. Set aside to cool.

Put chicken pieces into the marinade, turning them so that they are coated all over. Leave them to stand in the marinade for at least an hour or preferably overnight in the refrigerator.

Skewer the marinated chicken cubes with the bamboo skewers and grill or roast in a preheated oven at 200°C for 10-15 minutes. Turn the skewers over and roast for a further six to seven minutes, basting them occasionally with the marinade.

When done, serve the chicken skewers immediately with a sprinkling of toasted sesame seeds.

From Kuali.com

Miso Soup

Ingredients

750g water
2¾ tbsp miso paste
2 tbsp dashi
3/4 tsp salt
1/4 tsp sugar
1 tsp sesame oilGarnishing
1 roll Japanese soft bean curd, cut into 10
slices
8 pieces Japanese roasted seaweed, cut into thin strips
2 tbsp chopped spring onions

Method

Put water in a pot and bring to a boil. When it begins to boil add miso paste and dashi.Add the Japanese bean curd slices, reduce the heat and simmer the soup over medium heat for 1–2 minutes. Add salt, sugar and sesame oil.Ladle soup into individual bowls and garnish with spring onions and lots of seaweed strips. Serve the soup hot.

From Kuali.com

Bodacious Brownies

Ingredients

1/2 cup butter or margarine
1 cup white sugar
1/3 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack.

From AllRecipes.com

Seafood and Vegetable Tempura

Ingredients

10 medium-sized prawns
300g fish fillet
200g lotus roots
6 pieces young corn shoots

Batter:
1 egg
1 cup ice water

Sift:
Pinch of bicarbonate of soda
1 1/2 tsp baking powder
50g plain flour
50g corn flour

Sauce:
2 tbsp mirin
2 tbsp Japanese soy sauce
3/4 cup dashi
Pinch of salt

Method

Shell prawns, leaving tails intact. Remove the vein. Wash and pat-dry prawns with absorbent kitchen paper. Slice fish fillet thinly. Cut lotus roots cross-wise into thin slices. Arrange prawns, fish fillet and vegetables in a plastic container and refrigerate until serving time.

Break egg into a bowl of ice-cold water. Beat lightly until frothy. Add sifted bicarbonate of soda, baking powder, plain flour and corn flour. Beat until well combined (do not overbeat) and batter is smooth. Batter should be thin. If it is thick, add a few drops of ice water. Stand the bowl of batter in a larger bowl with ice-cubes.

Heat oil in wok and add one tablespoon of sesame oil. (This gives the fried ingredients a more distinctive flavour.) Dip items in batter one at a time and place in hot oil. Do not overcrowd the wok. This is to ensure that the oil is kept at a moderately high temperature for best results.

Serve deep-fried fritters while still crisp and hot. Dip fritters in tempura sauce.

To make the sauce: heat mirin in a small saucepan. Add the rest of the ingredients and bring to a rapid boil. Set aside to cool before serving.

Note
1) Mirin is sweet japanese sake used for cooking.
2) Dashi is dried soup stock made from poultry or fish.

From Kuali.com

Chocolate Babka

Ingredients

2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter
1 1/4 cups white sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
1 cup semisweet chocolate chips
1 cup chopped pecans
1/4 cup white sugar
1 teaspoon ground cinnamon

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Sift together the flour, cocoa, baking powder, baking soda, 1 teaspoon cinnamon, and salt; set aside.

In a medium bowl, beat the butter and 1 1/4 cup sugar with an electric mixer on high speed until light and fluffy. Change the mixer speed to medium, and beat in the vanilla. Beat in the eggs, one at a time. With the mixer on low speed, alternately beat the flour mixture and sour cream into the creamed mixture, beginning and ending with the flour mixture. Beat only until just blended.

For the topping: In a small bowl combine the chocolate, pecans, 1/4 cup sugar, and 1 teaspoon cinnamon to make a crumb mixture. Spread half of the batter in the bottom of the prepared pan. Sprinkle with half of the crumb mixture. Pour in the remaining batter, and sprinkle with the remaining crumb mixture; press the crumbs in lightly so they adhere to the batter. Quickly, but gently cut through the batter and crumbs in an up and down motion with a knife. Lightly rap the pan once against a hard surface, to settle the batter.

Bake in the preheated oven for 40 minutes. Cover the top of the cake with aluminum foil. Continue baking until a skewer inserted halfway between the side of the pan and the tube comes out clean, about 20 minutes longer.

Cool the cake in the pan on a wire rack for 30 minutes. Carefully loosen the cake from the sides of the pan. Invert cake onto rack, and cool completely.

From AllRecipes.com

Brownies

Ingredients

1/2 cup white sugar
2 tablespoons butter
2 tablespoons water
1 1/2 cups semisweet chocolate chips
2 eggs
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.
In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.

From AllRecipes.com

Stewed Cabbage

Ingredients;

1/4 cup butter
2 onions, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 medium head cabbage, cut into squares
1 (14.5 ounce) can stewed tomatoes, with liquid
salt and pepper to taste

DIRECTIONS

Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

From AllRecipes.com

Honey Fruit Salad

Ingredients:

2 medium firm bananas, chopped
2 cups fresh blueberries
2 cups fresh raspberries
2 cups sliced fresh strawberries
5 tablespoons honey
1 teaspoon lemon juice
3/4 teaspoon poppy seeds

DIRECTIONS

In a large bowl, combine the bananas and berries. In a small bowl, combine the honey, lemon juice and poppy seeds. Pour over fruit and toss to coat.

From AllRecipes.com

Japanese-Style Peanut Dipping Sauce

This beautiful sauce, which has a chunky texture, is best served with fresh raw slices of salmon, some shredded carrot and shredded Japanese seaweed, making a dish thats ideal as an appetiser.

Ingredients

1 tbsp chunky peanut butter
4 tbsp lime juice
1 tbsp light soy sauce
1 tsp miso
2 tbsp sugar or to taste
1 tsp finely chopped young ginger
1 tsp finely chopped garlic
1 tbsp finely chopped spring onions
1 tsp chopped cilipadi

Method

Put all ingredients into a small mixing bowl. Mix well until the sugar dissolves, the peanut butter is smooth and everything is well-blended. Pour into individual bowls for serving.

From AllRecipes.com

Nori Cha Tsuke (Rice broth)

Ingredients

Japanese tea (konacha)
Japanese fish stock (hon dashi)
sesame seed
seaweed powder (nori ko)
salt
seaweed slices
tiny bit of wasabe
Cooked rice

Method

Boil the tea and fish stock with salt and pour over the cooked rice.The proportion of tea and fish stock is up to your taste. In a Japanese restaurant, the rice is submerged in the stock.Garnish the broth with sesame seeds, seaweed powder, seaweed slices and wasabe.

Note
The Japanese way of eating the rice broth is to give everything in the bowl a good stir with the chopsticks first.

The broth — a mix of green tea and fish stock — is clear and light. Eat this simple and hearty one-dish meal steaming hot or your rice will be soggy.

You can make seaweed powder by grinding nori sheets into tiny seaweed flakes.

From Kuali.com

Oyako Donburi (Chicken cooked with Vegetables and Egg)

Ingredients

1 bowl cooked rice (US Kokuho rice)
half an onion (sliced)
150g chicken (cut into cubes)
1 egg (beaten)
oyako donburi sauce
seaweed (finely sliced)
20g spring onions (sliced)
Oyako donburi sauce
4 tbsp fish stock (hon dashi)
1 tbsp soya sauce
1 tbsp mirin (sweet Japanese wine)

Method

Place onion, chicken and oyako donburi sauce in a pan. Simmer until cooked.Add beaten egg and spring onions. Cover and let simmer.When cooked, slowly pour over the rice. Garnish with seaweed.

Note
The savoury topping owes its distinctive taste to oyako donburi sauce. Thus, the mushy chicken and egg combination has a sweet-salty taste.

Ingredients for Japanese cooking such as nori, hon-dashi and mirin are available at supermarkets such as Yaohan or Sogo.

From Kuali.com

Futomaki

Ingredients

200g sushi rice (mix cooked sticky Japanese rice with vinegar, salt and sugar)
1 1/2 piece whole nori sheets
40g crabstick
20g cucumber (sliced)
40g scrambled egg roll
20g pickled radish (takuan)
sesame seeds
30g cooked prawn

Method

Place one nori sheet on bamboo mat for making sushi.Spread cooked rice over three-quarters of the nori sheet. Place a half piece of nori sheet at the centre of the rice and arrange the ingredients on it.Roll firmly from bottom to top.Trim off the edges. Divide it proportionately.

From Kuali.com

Polish Cabbage Noodles

Ingredients:

1 medium head shredded cabbage
2 red onions, cut into strips
1/2 cup butter
1 (16 ounce) package wide egg noodles
salt to taste
ground black pepper to taste

DIRECTIONS

Cook pasta in a large pot of boiling salted water.
Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

From AllRecipes.com

Easy Mexican Hot Chocolate

Ingredients:

3 tablespoons instant hot chocolate mix
1 tablespoon chocolate syrup
1/2 teaspoon ground cinnamon
1 pinch chili powder
1/4 cup milk
3/4 cup boiling water


DIRECTIONS

In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.

From AllRecipes.com

Rainbow Fruit Salad

Ingredients:

1/2 watermelon
1 cantaloupe, peeled and seeded
1 (15 ounce) can pineapple chunks, drained
1 pint blueberries, rinsed and drained
4 plums, pitted and chopped
1 cup green seedless grapes
1 cup red seedless grapes

DIRECTIONS

Use a melon baller to hollow out watermelon and cantaloupe into a large bowl.
Add drained pineapple, blueberries, plums, green and purple grapes to the bowl with the melons. Gently mix all fruit together and serve. up red seedless grapes.

From AllRecipes.com

Spicy Cabbage Kimchi

Ingredients:

2 heads Napa cabbage
1 1/4 cups sea salt
1 tablespoon fish sauce
5 green onions, chopped
1/2 small white onion, minced
2 cloves garlic, pressed
2 tablespoons white sugar
1 teaspoon ground ginger
5 tablespoons Korean chile powder

DIRECTIONS

Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.

Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture.

Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days.

Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

From AllRecipes.com

Apple Crepe with Cinnamon Ice Cream

Ingredients

Pancake:
100g flour
250ml milk
2 eggs
1 egg yolk
A dash of salt
A dash of sugar

Cinnamon Ice Cream:
100ml vanilla ice cream
2g cinnamon powder

Apple filling:
2 green apples
20g custard powder
1 lime, extract juice
1g cinnamon powder
50g sugar

Method

To make the pancake: Whisk the ingredients to form a smooth batter. Make thin pancakes on a non-stick pan.To make the cinnamon ice cream: Let the ice cream softened a little before whisking in the cinnamon powder. Stick the ice cream back in the freezer for a while before serving.

To make the apple filling: Peel, core and dice apples. Put in a pot and saute in its own juice until soft. Add in a bit of water, then lime juice and sugar. Thicken with custard powder diluted in water and add the cinnamon powder. Mix well before removing from heat.

To assemble, spoon some apple filling onto a pancake and roll it up. Place on a plate and top with a scoop of the cinnamon ice cream.

From AllRecipes.com

Sparkling Punch

Ingredients:

2 (750 milliliter) bottles sparkling apple cider
1 liter carbonated water
3 large oranges
2 lemons
1 (6 ounce) can frozen lemonade concentrate
1 tablespoon white sugar
2 trays ice cubes

DIRECTIONS

Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the seltzer water and the sparkling apple cider. Add sugar to taste. Add large block of ice.

From AllRecipes.com

Watermelon Fruit Bowl

Ingredients :

1 large watermelon
1 cantaloupe, halved and seeded
1 honeydew melon, halved and seeded
2 (15 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple chunks, drained
2 cups halved fresh strawberries
2 cups seedless grapes
1/2 cup water
1/4 cup white sugar
2 tablespoons grated lemon zest

DIRECTIONS

With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble.

In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool.

To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

From AllRecipes.com

Dill Dip I

Ingredients:

1 cup sour cream
1 cup mayonnaise
1 teaspoon celery salt
1 teaspoon dried onion flakes
1 teaspoon garlic salt
1 teaspoon dried dill weed
1 teaspoon monosodium glutamate (MSG)
1 teaspoon dried parsley

DIRECTIONS

In a mixing bowl, combine sour cream, mayonnaise, celery salt, onion flakes, garlic salt, dill weed, monosodium glutamate and parsley flakes. Serve immediately, or chill overnight to enjoy the full flavor of the herbs.

From AllRecipes.com

Mayo Dipping Sauce

Ingredients

2 tbsp tomato sauce
1 tbsp chilli sauce
2 tbsp mayonnaise
1/2 tsp lemon juice
1/2 tsp sugar
pinch of salt

Method

Combine all ingredients together. Mix well and serve with nuggets.

From AllRecipes.com

Watermelon Fire and Ice Salsa

Ingredients :

3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt

DIRECTIONS

In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

From AllRecipes.com

Dreamy Salad

Ingredients

Cube:
1 avocado
1 just ripe mango
200g yellow honey melon
200g watermelon
1 Fuji apple

2 chicken sausages
200g chicken breast meat, steamed and diced

Wasabe mango dressing:
½ cup mayonnaise
100ml plain yoghurt
1 tbsp wasabe
Freshly ground black pepper
A little lemon juice
Sugar and salt to taste
Dash of pepper
1 tsp finely chopped mint leaves
1 tbsp finely chopped nori

Method

Combine all cubed fruits in a salad bowl and chill in the refrigerator. (After the apple is cut, squeeze some lime juice over it to prevent discolouration.)Grill the sausages, then cut into cubes. Combine sausage cubes and diced chicken in a bowl. Add the wasabe mango dressing and toss. Serve immediately.

From AllRecipes.com

Deep-fried Chicken Wings with Mango Avocado Salsa

Ingredients

450g chicken wings, chopped into smaller pieces
Oil for deep-fryingIntense Marinade (combined)
1½ tbsp lime juice
1/2 tsp salt
1 tsp light soy sauce
1 tsp sugar
1/8 tsp pepper
1/2 tbsp chilli boh
1/2 tbsp olive oil

Method

Clean chicken wings; chop off the wing tips and cut each into smaller pieces.Season chicken with the combined marinade. Leave to marinate for at least 2–3 hours.Heat oil for deep-frying and fry the marinated chicken for about 3–4 minutes until they are golden brown and crispy. Drain well and serve with the mango avocado salsa.

From Kuali.com

Dill Dip II

Ingredients :

1 cup sour cream
1 cup mayonnaise
1 teaspoon monosodium glutamate (MSG)
1 teaspoon seasoning salt
1 teaspoon dried parsley
1 1/4 teaspoons dried dill weed

DIRECTIONS

In a medium bowl, combine sour cream, mayonnaise, monosodium glutamate, seasoning salt, parsley and dill. Cover and refrigerate overnight.

From AllRecipes.com

Watermelon Summer Salad

Ingredients:

3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
1 1/2 quarts seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1 cup chopped fresh mint
2 tablespoons olive oil

DIRECTIONS

Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

From AllRecipes.com

Luscious Slush Punch

Ingredients:

2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage

DIRECTIONS

In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.

From AllRecipes.com

Summer Delight Salad

Ingredients :

2 small cantaloupes, halved, seeded
1 pint strawberries, hulled
1 cup pineapple or lemon sherbet
1/2 cup SMUCKER'S® Strawberry Preserves
1/4 cup orange juice
Mint sprigs (optional)

DIRECTIONS

Remove fruit from melons with melon baller. Arrange melon balls and strawberries in melon halves. Top each with scoops of sherbet.
Mix preserves and orange juice; spoon over sherbet. Garnish with mint.

From AllRecipes.com

Lemon Berry Slushy

Ingredients :

1/3 cup lemon juice
1 cup water
1 cup frozen strawberries, thawed, with juice
1/4 cup sugar
1 tray ice cubes

Method:

In a blender, blend the lemon juice, water, strawberries with juice, sugar, and ice cubes until slushy. Serve in a tall glass with a straw.

From AllRecipes.com

Cuttlefish Sashimi With Squid Ink Noodles

Ingredients

180g freshest possible cuttlefish
300g fine flat squid ink noodles or Japanese buckwheat noodles (soba or cha-soba), cooked, drained and chilled
3 tbsp sunflower seed oil
4 tsp balsamic vinegar
4 tsp light soya sauce
4 tsp mirin
2 tsp sesame oil
2 tsp oyster sauce
Freshly ground black pepper to taste

Method
Clean fresh cuttlefish thoroughly with a damp cloth, making sure there is no ink on it.
Turn the cuttlefish so that the inside faces upwards and shave off the finest possible slices, using a sharp knife.Gather together to make the shape of six roses. Cover and refrigerate until ready to serve.Put the cooked noodles in a bowl.
Combine all other ingredients in a small bowl, mixing well, then pour over the noodles and toss to mix thoroughly.Divide the noodles into small portions and top each with a "white rose" of raw cuttlefish.

From Kuali.com

Korean Kimchi Jigeh Stew

Ingredients

6 cups water
3 cups napa cabbage Kim Chee, brine reserved
2 cups cubed fully cooked luncheon meat (e.g. Spam)
3 tablespoons chili powder
salt, to taste
ground black pepper, to taste

DIRECTIONS

In a large pot, stir together the water, kim chee, reserved kim chee brine, Spam, chili powder, salt and pepper. Cover the pot and bring to a boil over medium high heat. Simmer, for 20 minutes or until the kim chee cabbage is translucent and soft.

From AllRecipes.com

Easy Pepper Steak

Ingredients:

1 pound boneless beef sirloin steak, 3/4 inch thick
3 tablespoons cornstarch
1 (14 ounce) can Swanson® Beef Broth
1 tablespoon soy sauce
1/4 teaspoon garlic powder
2 cups fresh or frozen green or red pepper strips
1 medium onion, cut into thin wedges
4 cups hot cooked regular long-grain white rice, cooked without salt

DIRECTIONS

Slice beef into very thin strips. Mix cornstarch, broth, soy and garlic.
Stir-fry beef in nonstick skillet until browned and juices evaporate.
Add peppers and onion. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serve over rice.

From Kuali.com

Durian Cheese Pie

Ingredients

Pastry dough:
100g butter
50g icing sugar
1 egg
1 tsp lemon juice
180g plain flour, sifted
15g milk powder

Filling:
175g cream cheese, at room temperature
90g icing sugar
75g durian flesh, mashed
1 egg, lightly beaten
1 tsp lemon juice

Method

Beat butter and icing sugar. Add lemon juice and beat until fluffy. Add in egg and mix well. Fold in flour and milk powder. Mix to form a smooth dough.

Roll out pastry dough on a flat surface. Line a lightly-greased 20cm pie tin with the pastry. Bake blind in preheated oven at 170 ºC for 15 minutes or until half cooked. Remove and set aside.

For the filling, beat cream cheese and icing sugar until light and fluffy. Add egg and mix well. Stir in durian flesh, then add lemon juice to mix.

Pour mixture into pie shell. Bake in a preheated oven at 170 ºC for 45 to 50 minutes or until golden and set. Remove from oven to cool.

From Kuali.com

Gambas A Macau (Grilled Prawns Macanese Style)

Ingredients

2kg tiger prawns
100g chillies
80g spring onions
40g garlic
Salt and pepper

Method

Clean the prawns. Open the backs and remove the black thread. Chop garlic, chillies and spring onions. Mix them all together.Marinate the prawns with this mixture. Season with salt and pepper. Grill the prawns. Serve with salad.

From Kuali.com

Super Duper Italian Nachos

Ingredients:

1 (10 ounce) bag bag tortilla chips
1 pound shredded Monterey Jack cheese
3/4 cup Alfredo Sauce
1 small red onion, diced
1/3 cup sun-dried tomatoes, chopped
1/3 cup chopped pepperoncini
1/4 cup pitted Kalamata olives, chopped

DIRECTIONS

Arrange the tortilla chips on a large, microwave-safe platter. Scatter the cheese over the chips; drizzle with alfredo sauce.
Heat in microwave until the cheese has melted, 2 to 3 minutes.
Top nachos with onion, tomato, pepperoncini, and olives to serve.

From AllRecipes.com

Kimchi Jun (Kimchi Pancake) and Dipping Sauce

Ingredients :

1 cup kimchi, drained and chopped
1/2 cup reserved juice from kimchi
1 cup all-purpose flour
2 eggs
1 green onion, chopped
1 tablespoon vegetable oil
salt to taste

1 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon Korean chili pepper flakes (optional)
1/2 teaspoon toasted sesame seeds (optional)

DIRECTIONS

Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

From AllRecipes.com

Galinha A Macau (Baked Chicken In Coconut Sauce)

Ingredients

3 whole chickens
450g onions
15g garlic
3 bay leaves
1/2 lemon
4 dl coconut milk
2 boiled eggs
10g turmeric powder
100g butter
900g potatoes
10g grated coconut
1/2 chourico (Portuguese sausage) or 1 boiled egg
Salt and pepper

Method

Cut chicken into small pieces and marinate with garlic, bay leaves, salt and pepper. Put butter in a pot and saute the onions. Add turmeric powder, sliced lemon, chicken pieces and diced potatoes.
Stew everything until cooked; add coconut milk.Correct seasoning and check consistency; sprinkle with grated coconut and gratinate under the grill until light brown.

Finally, garnish with slices of boiled egg or chourico and black olives. Serve with rice.

Note
1 litre (l) is equivalent to 100 decilitres (dl).

From Kuali.com

Vietnamese Shrimp Paste on Sugarcane

Ingredients

1 whole stalk sugarcane, skin removed and cut into triangular sticks of 8–9 cm lengths
25g Bombay onion, chopped
1 tsp chopped shallot
250g prawns, shelled
100g chicken fillet
20g carrot
1 stalk spring onion, chopped
1 tbsp corn flour
1 tbsp oilSeasoning
1/2 tsp salt
1 tsp pepper
1 tbsp sugar
1 tbsp fish sauce
1 tsp chilli powder
1 egg

Method

Heat oil in a non-stick pan. Sauté onion and shallot until fragrant and onions turn soft. Dish out and drain the oil.

Put prawns, chicken fillet, cooled onion and shallot mixture, carrot and combined seasoning in a food processor. Process mixture into a lumpy paste.

Transfer the paste from the processing bowl to a mixing bowl. Add chopped spring onion and corn flour to mix.Coat the sugarcane pieces with corn flour.

Lightly grease your hands with a little corn oil and scoop out about two tablespoons of the sticky prawn paste mixture.

Wrap and mould the paste around the sugarcane, exposing both ends to be used as handles. Make sure the paste sticks well to the cane. Sprinkle a little more corn flour on the paste. Deep-fry the pieces in hot oil over a medium heat until cooked through. Drain oil and serve immediately.

From AllRecipes.com

Swanson® Steakhouse Beef and Pepper Stir-Fry

Ingredients :

2 cups Swanson® Beef Stock
3 tablespoons cornstarch
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1 pound boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
2 cups fresh or frozen green or red pepper strips
4 cups hot cooked regular long-grain white rice

DIRECTIONS

Stir the stock, cornstarch, soy and garlic powder in a small bowl until smooth.
Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned. Add the peppers to the skillet and stir-fry until tender-crisp.
Reduce the heat to medium. Add the stock mixture to the skillet. Cook and stir until the mixture boils and thickens, stirring constantly. Serve over the rice.

From AllRecipes.com

Vietnamese Roast Chicken With Lemon Grass

Ingredients

1 spring chicken (450g)

To blend:
20g shallot
20g garlic
20g ginger
40g lemon grass
5g five-spice powder
10g chilli
20g fish gravy
10g sugar
7g salt

Method

Debone the spring chicken and flatten it. Marinate the chicken with the blended ingredients for about three hours. When ready, put it in the oven and roast at 220ºC for 10 minutes. Best served with hot rice.

From AllRecipes.com

Thit Bo Xao Dau (Vietnam)

Ingredients:

1 clove garlic, minced
1/4 teaspoon ground black pepper
1 teaspoon cornstarch
1 teaspoon vegetable oil
1 pound sirloin tips, thinly sliced
3 tablespoons vegetable oil
1/2 onion, thinly sliced
2 cups fresh green beans, washed and trimmed
1/4 cup chicken broth
1 teaspoon soy sauce

DIRECTIONS

1. In a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil. Add beef, and mix well.
2. In a large wok, heat 2 tablespoons oil over high heat for one minute. Add meat; cook and stir for about 2 minutes, or until beef begins to brown. Transfer beef to a large bowl, and set aside.
3. Heat remaining 1 tablespoon oil in wok. Add onion; cook and stir until tender. Mix in green beans, and add broth. Cover, and reduce heat to medium. Simmer for 4 to 5 minutes, or until beans are tender crisp. Stir in soy sauce and beef. Cook, stirring constantly, for 1 or 2 minutes, or until heated through.

From AllRecipes.com

Vietnamese Trotter

Ingredients

1 trotter, approximately 900g-1kg, chopped into big chunky pieces
1.25 litres water

Dice:
2 tomatoes
1 onion
2 fresh red chillies

(A):
5 shallots, chopped
5 cloves garlic, chopped
3cm piece cinnamon stick
8 cloves
5 stalks lemon grass, bruised
4-5 tbsp oil

Sauce:
1 tsp sugar
1/2 tsp dark soy sauce
1 tbsp salt
1 tbsp light soy sauce
60ml lime juice
A dash of monosodium glutamate

Method

Heat oil in a saucepan and sauté ingredients (a) until fragrant. Add in trotter and water. Bring to a simmering boil, then reduce the heat and cook for 40-50 minutes or until the meat is tender.

Add sauce ingredients, and the tomatoes, onion and chillies and continue to cook for a further 20-25 minutes until gravy turns thick. Transfer to a dish and serve immediately.

From Kuali.com

Crispy Baked Chicken Wings

Ingredients:

Sauce:
1 cup Smucker's® Apricot Preserves
2 tablespoons brown sugar
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/4 cup cider vinegar

Wings:
Crisco® Original No-Stick Cooking Spray
2 pounds chicken wings
1/3 cup grainy mustard
3 tablespoons Crisco® Canola Oil
1 tablespoon water
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

DIRECTIONS

1. Preheat oven to 450 degrees F. Line a baking sheet with foil; spray with Crisco No-Stick Cooking Spray, set aside.
2. Combine all sauce ingredients in a small saucepan. Heat just until sugar is melted; set aside.
3. Disjoint chicken wings; discard tips. Rinse and pat dry with a paper towel. In a large bowl, combine grainy mustard, Crisco Canola Oil, water, salt, pepper and cayenne pepper; add chicken wings and toss to coat. Place coated chicken wings on prepared sheet. Spray each wing thoroughly with Crisco No-Stick Cooking Spray. Bake 25 minutes, turning once.
4. Remove from oven, increase oven temperature to broil. Brush chicken wings with Sweet and Sour Sauce; return to oven and broil about 2 minutes or until golden brown and crisp. Serve with remaining Sweet and Sour Sauce for dipping.

From AllRecipes.com

Vietnamese Prawns

Ingredients

600g medium-sized prawns

(A):
2 stalks lemon grass (serai), thinly sliced
5 cilipadi, finely chopped
2 red chillies, finely chopped
1 big onion, chopped

Seasoning:
4 tbsp tom yam paste
2 tbsp tamarind juice
2 tbsp sugar
Sesame oil

Method

Season prawns with a pinch of salt, sugar and monosodium glutamate; toss in cornflour.
Deep-fry marinated prawns in hot oil until crispy. Heat wok with oil and saute (A). Add in seasoning ingredients and saute till fragrant.
Mix in prawns and stir-fry well. Lastly, add two drops sesame oil. Dish out and serve.

From Kuali.com

Creamy Peanut Butter Fudge

Ingredients :

4 cups white sugar
1 cup light brown sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract

DIRECTIONS

Grease a 9x13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk.
Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted.
Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.

From AllRecipes.com

Warm Chocolate Truffle in Phyllo

Ingredients :

1/2 lb Good, Bittersweet Chocolate (i.e. Callebaut)
Clarified Butter
1 cup Heavy Cream
6 sheets Phyllo (quartered)

Directions :

1. Bring heavy cream to a boil and pour over chocolate. Wait one minute and mix thoroughly. Cool.
2. Scoop into 6 balls and chill Brush 1/4 piece of phyllo with butter. Place another 1/4 of phyllo on top at an angle. Brush with butter.
3.Repeat with phyllo to make 4 layers. Don't butter top layer. Take the truffle and put it in the middle of the layered phyllo. Bring the edges up all around and fan top out so it looks dramatic.

From AllRecipes.com

Buo Loy (Sweet Dumplings In Ginger Syrup)

For the filling

100 grams red azuki beans, soaked overnight
100 grams palm sugar, shaved
3 tablespoons toasted sesame seeds

Bring a medium saucepan of water to the boil. Drain the soaked red beans and add to the saucepan. When the water comes back to the boil, turn down the heat and simmer until the beans are soft. Drain, reserving some of the cooking water in case you need to thin the bean paste later. Stir the shaved palmsugar into the hot beans so that the sugar dissolves. Blitz the sweet beans in a food processor. Transfer to a bowl and stir in thesesame seeds. Set aside at room temperature.

For the dough

1 cup glutinous rice flour
2-3 tablespoons flce flour
4 tablespoons coconut milk
2 tablespoons caster sugar
2-3 tablespoons hot water

In a small jug, dissolve the caster sugar .In the hot water and then add the coconut milk.Combine the rice flours in a bowl making a well in the centre.Gradually add enough of the sweetened liquid to the flour to make a smooth, pliable dough. Take small pieces of dough and flatten in your palm, stuff a small amount of the red bean filling in the centre and roll into a ball. The recipe makes about 20 buo loy dumplings.

For the syrup

100 grams palm sugar, shaved
1 tablespoon shredded fresh ginger
3 cups water

In a medium saucepan, bring the water to the boil. Add theshaved palm sugar and ginger, stirring until the sugar has dissolved. Divide the buo loy into serving dishes and pour over the hot ginger syrup.

From Expatriate Lifestyle Magazine.

Cucumber Chile Lime Shrimp

Ingredients :

3 lb cooked shrimp
3 tbsp canola oil
4 minced cloves garlic
5 red chili peppers, seeded and chopped
1 cucumber, peeled and diced
6 scallions, sliced
1 lime, juiced
1/2 tsp sugar

Preparations:

1. Clean and devein the shrimp if they have the veins intact and set aside.
2. Heat the wok over medium heat until hot, then add the oil.
3. Once the oil is hot, add the garlic and chiles.
4. Stir-fry for one minute or until the garlic is fragrant but not browned.
5. Increase the heat to medium-high and add the shrimp.
6. Stir-fry for one minute, or until the shrimp are heated through.
7. Add the cucumber, scallions, lime juice and sugar.
8. Mix well and stir-fry for one minute or until the cucumbers turn translucent. Serve hot.

From AllRecipes.com

Chicken & Yu Char Ku

Prep 25 MIN5 Cook 15 MINS Serves 3

Ingredients:

* 200g chicken breast, sliced thinly
* Sprinkling of salt and pepper
* 2 tsps Worcestershire sauce
* 1 tbsp corn flour
* 3 tbsps corn oil
* 2 cloves garlic, sliced
* 1 small onion, cut into wedges
* 1/4 tsp black peppercorns, crushed
* 2 spears asparagus, cut (5cm stalks)
* 1 tbsp Hoisin sauce
* 1 tbsp orange juice (bottled juice)
* 50ml chicken stock
* 1 yu char kuai (Chinese cruller), cut
* 10 macadamia nuts

Preparations:

1.Marinate chicken with salt, pepper,and sauce. Toss with corn flour.
2.Heat oil in a wok over medium fire .Stir-fry chicken. Remove and drain.
3 Using the same wok, stir-fry garlic,onion and black pepper till fragrant,about 1 min. Add asparagus, chicken,Hoisin sauce, orange juice and stock.Mix well and bring to a boil.
4 Add yu char kuai, nuts and sugar.Serve with chopped spring onions.

From Expatriate Lifestyle Magazine.

Nuoc Cham

Ingredients

3 fresh red chillies, seeded
2 cloves garlic
2 limes, squeeze for juice
2 tbsp grated gula Melaka
90ml fish sauce
1 tsp rice wine or vinegar

Method

Put chillies and garlic in a food processor. Add 2-3 tablespoons lime juice.

Process into a coarse paste. Remove, transfer to a glass jar and add sugar, remaining lime juice, fish sauce, and rice wine or vinegar. Stir, then put on the cap and screw tight.

Shake until sugar dissolves. (If it is too sour or salty, just add 2-3 tablespoons cold water.) Serve with Vietnamese spring rolls.

From Kuali.com

Vietnamese Beef Steaks

Ingredients

1/2 cup MAGGI® Light Soy Sauce
2 tbsps MAGGI® Oyster Sauce
2 tbsps MAGGI® Tomato Ketchup
1 tsp MAGGI ® Chilli Sauce
3 cm fresh ginger, pounded finely
4 shallots, pounded finely
1kg beef steaks
Some freshly ground black pepper
Salt to taste
1 cup beer (optional)
Knobs of butter

Method

Marinate beef with ingredients overnight. Drain steaks and let it stand for about 10 minutes before cooking.

Grill over charcoal fire, cooking slowly and evenly, basting frequently with the remaining marinade and butter. Cook for about 8 –10 minutes on each side.

From Kuali.com

Midnight Christmas Chocolate Cake

Ingredients

(A):
225g butter
375g soft brown sugar

(B):
4 eggs

(C) - mix well in a small bowl:
1 tsp vanilla essence
1 tsp good quality instant coffee
1 tbsp hot water
1 tsp coffee paste
1/4 tsp brandy essence

(D) - sift together twice:
250g flour
80g pure cocoa powder
1 tsp bicarbonate of soda

(E):
325ml whipping cream

Topping:
100ml double cream
75g fresh cream
Maraschino cherries

Method

Line and grease a 20cm square baking tin. Preheat oven to 170ºC. Cream butter and sugar until light and fluffy. Add eggs one at a time.

Mix in essence (C) gradually and continue to cream. Fold in sifted dry ingredients alternately with liquid portion (E).

Pour the mixture into prepared tin and bake in preheated oven for 60 to 70 minutes or until it is cooked through when tested with a skewer.

Cut the cake into small squares. Whip up both the creams until stiff, pipe rosettes on the cake squares and top up with a maraschino cherry before serving.

From Kuali.com

Grilled Fish with Dill (Vietnamese)

Ingredients

200g snake-head fish* fillet, sliced thickly
5 teaspoons fermented rice (sour rice); use yoghurt as substitute
3 teaspoons shrimp paste
1 teaspoon sugarTopping:
1 tablespoon dill, snipped
2 stalks spring onion, cut
1 chilli, sliced
1 tablespoon lime juice
1 tablespoon roasted peanutsSauce:
1 teaspoon dried shrimp paste
1 teaspoon sugar
1 tablespoon lime juice
1 chilli, chopped

* Cod, salmon and other fishes can also be used.

Method

Marinate fish with the sour rice (or plain yoghurt), shrimp paste and sugar for about 10 minutes.

Grill the fish until golden brown. Place on a serving plate.

In a mixing bowl, combine all the topping ingredients and pour this over the fish on the plate. Serve with the sauce in a separate dish.To make sauce, mix together the dried shrimp paste, sugar, lime juice and chopped chilli. Adjust to taste.

From Kuali.com

Crepes (Vietnamese)

Ingredients

100g plain flour
2 eggs
1 tbsp corn oil
15Oml UHT milk combined with
1/4 tsp salt

Method

To make the crepe batter, sift flour into a bowl, make a well in the centre and gradually stir in the eggs, oil and milk mixture.

Mix well to form a smooth batter. Sieve, then cover and stand for 50 minutes.

Pour one to two tablespoons of the batter into a heated non-stick pan. Tilt pan in a circular motion until the pan bottom is coated with a thin layer of the batter.

Cook over medium low heat until lightly browned. Fold crepe into a quarter.Serve crepe with raspberry conserve topped with a scoop of vanilla ice-cream and strawberries.

From Kuali.com

Caramel Custard (Vietnamese)

Ingredients

7 eggs
1 litre fresh milk
100g caster sugarSauce:
100g caster sugar
100ml water
1 slice lemon

Method

Preheat the oven at 200°C.

Make the sauce first: Combine the sugar and water in a saucepan over medium heat, stirring often until the sugar melts and turns a golden brown. Remove from heat and add a few drops of lemon juice. Pour into a large mould or small, individual moulds and swirl to ensure caramel is even. Set aside.

To prepare custard, beat the eggs, fresh milk and sugar in a bowl. Strain mixture before pouring over caramel in mould/s.

Place the mould/s in a water bath in a roasting pan (the water should come 2/3 way up the mould/s).

Bake in the preheated oven for 25 minutes, or until set. Cool and chill until required.

To serve, loosen sides with a knife and turn out onto serving plates.

From Kuali.com

Bo-Bun (Vietnamese Noodle with Beef and Lemon Grass) - Vietnamese

Ingredients

300g fillet steak
2 pips garlic, minced
1 small stalk spring onion, chopped
1 tbsp lemon grass, chopped
1 tbsp sugar
2 tbsp oil
1 Bombay onion, sliced thinly
2 tbsp Nuoc Mam sauce (fish sauce)

Noodles & assorted vegetables:
250g rice noodles, cooked and drained
100g bean sprouts, blanched
1 small cucumber, peeled, seeded and shredded
4 leaves of lettuce, shredded
1 handful fresh mint
4 pickled Chinese leek/onions, shredded
2 tbsp roasted peanuts, crushed

Nuoc Cham Sauce:
2 tbsp sugar
2 tbsp lime or lemon juice
1/4 cup rice vinegar
1/4 cap Nuoc Mam (fish sauce)
1 small red chilli, minced
2 pips garlic, crushed
1/4 cup water

Method

Cut beef into thin slices/shreds (approximately 3cm long). Mix in garlic, spring onions, lemon grass, sugar and 2 tbsp fish sauce. Marinate for 30 minutes.

Heat oil and stir fry onions till translucent. Add the beef. Stir-fry over high heat till beef is browned, about one minute. Serve with rice noodle and assorted vegetables and Nuoc Cham sauce.

To make Nuoc Cham sauce: Combine garlic, chilli and sugar in a mortar. Pound to a fine paste. Strain in the lime juice, vinegar, fish sauce and water. Store in airtight jar.

From Kuali.com