Monday, April 25, 2016

Cioppino - Italian-American Seafood Stew

8 mussels - cleaned
20 clams - cleaned
8 large prawns - cleaned and deveined
4 slices of cod fish - cut into big chunks
2 bay leaves
1/2 tsp red chilli flakes
1 cup blended fresh tomato sauce
2 tomatoes - chopped into small pieces
sprinkle of dried oregano
salt and pepper to taste
1 cup white wine
1/2 cup fish stock
small bunch of parsley - chopped
1 medium sized onion - diced
1 big shallot - sliced
4 cloves garlic - chopped
2 tbsp olive oil

Sunday, April 24, 2016

Coconut Smoothie Dessert

1 young coconut 
few slices of peach
handful of pinenuts
1 tsp lemon juice
1 tbsp sugar
honey to taste
1/2 cup coconut water
1/2 cup coconut milk
  1. Cut open the coconut and pour the juice in a bowl.
  2. Scrape the coconut flesh from the coconut and cut into small pieces.
  3. Put coconut flesh, sugar, coconut water and coconut milk into a blender. Add more coconut water if it is too dry. 
  4. Blend until creamy and smooth.
  5. Transfer to a bowl and add lemon juice and honey.  Mix well and put into refrigerator for a few hours.
  6. Add some slices of peach and pine nuts and served chilled.
*a good way to make use of the coconut flesh when the young coconut is not that young and the flesh is not tender.

Saturday, April 23, 2016

Pan Fried Cod Fish with Tomato Sauce

2 slices cod fish
salt and pepper to taste
handful of sunflowers 
1 small bowl freshly blended tomato sauce
1 tbsp olive oil

Beancurd Soup with Pork Ribs

dried beancurd sticks
pork ribs
soybean - soak for few hours
salt and pepper to taste
2 slices ginger
2 clove garlic

Pan Fried Rainbow Trout with Curry Powder

1 rainbow trout - fillet
salt and pepper to taste
dash of curry powder
1 tbsp olive oil

Wednesday, April 20, 2016

Braised abalone with Fresh Shitake Mushrooms

1 can abalone
10 pcs fresh shitake mushrooms - wahsed and pat dry
2 cups chicken stock
small bunch of baby kailan
1 tsp chopped ginger
salt to taste
pepper to taste
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp shaoxing wine
1 tbsp oyster sauce
some cornstarch solution

Tuesday, April 19, 2016

Fried Rice with Luncheon Meat and Fresh Turmeric

2 bowls of cooked rice, left overnight in fridge
1 small can of luncheon meat - use half of it and cut into small cubes
1 tsp sliced shallot
1 tsp chopped garlic
1 tsp chopped turmeric
2 tbsp soy sauce
dash of pepper
sprinkle of salt
handful of frozen green peas
handful of frozen corn
2 eggs 
vegetable oil

  1. Heat up oil on medium heat.  Add cubed luncheon meat and fry till brown.  Set aside for later use.
  2. Add a little more oil and add eggs to pan.  Lightly scramble the eggs.  Transfer to a plate when it is 75 percent  cooked.  Set aside for later use.
  3. Fry shallot till lightly aromatic.  Add garlic and turmeric and fry till aromatic. 
  4. Switch to high heat and fry the rice, tossing it over high heat.
  5. Add soy sauce and continue frying.  Add peas and corns and fry for another few minutes.
  6. Add meat, eggs, pepper and salt and fry to mix well.
  7. Serve warm with some pickled green chillies.

Canned Mackerel in Tomato Sauce

1 can mackerel
1/2 white onion - sliced
1 tsp chopped garlic
1 tsp chopped ginger
1 small bowl freshly blended tomato sauce
1 tbsp vegetable oil