Monday, November 10, 2008
Friday, August 22, 2008
150 grams of ground pork, ground chicken or ground turkey
1 green onion, chopped
1 tbsp. soy sauce
1/2 tsp. sesame oil
1 small egg
1/4 tsp. salt
1/2 tsp. pepper
1 package of wonton wrappers (usually about 24)
6 cups chicken stock
1.To make the wonton filling, mix the first 7 ingredients together a bowl.
2.Using 1 wonton wrapper at a time, moisten any two edges with cold water. Place 2-3 teaspoons of the filling in the centre of the wrapper, and fold over into a triangle.
Firmly press the edges together to seal them. Join the two outer points together and squeeze until they are stuck together.
3. Repeat step 2 until all the wonton wrappers are filled.
4. Bring a pot of water to a boil, and place the wontons into the boiling water. Reduce the heat and let the wontons simmer until they float to the surface. This should take approximately 3-4 minutes.
5. In another pot, bring the chicken stock to a boil, then turn off the heat.
6. Carefully remove the wontons, dividing them into individual bowls.
7. Ladle the chicken stock into each bowl to cover the wontons.
I like to garnish mine with finely chopped green onions and cilantro. I also add a little bit of garlic chili oil for some spice and extra flavor.
Wednesday, August 13, 2008
When I first made them, I noticed that the potatoes were not tender no matter how long I kept them in the oven. That is why I started to boil the potatoes first. It also cuts down on the baking time.
6 potatoes (peeled and sliced)
1 small chopped onion
2.5 tbsp. flour
2.5 tbsp. butter
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1.5 cups shredded cheese (I used mozzarella and cheddar)
1.5 cups milk
1. Mix the flour, salt, pepper and garlic powder together in a small bowl. Put aside.
2. Boil the sliced potatoes for 3 minutes. Drain and layer half of the potatoes into an ovensafe dish. (9"x12")
3. Sprinkle half of the flour mixture, half of the onion, 1/2 cup of cheese and 1 tbsp. of the butter over the layered potatoes.
4. Layer the remaining potatoes on top, then sprinkle with the rest of the flour mixture, onion, and butter. Pour the milk on top, then lastly sprinkle the cheese on top to cover.
Bake in a 375 F oven for 25-30 minutes. Then broil for a few minutes if you would like the top of the scalloped potatoes to be crispy.
Sunday, August 10, 2008
To make these roasted vegetables, I simply peeled and sliced a few carrots and zucchini, then tossed them in olive oil. I also sprinkled a dash of salt, basil and oregano on them before putting them in the oven at 375 F for 15 minutes.
The roasted carrots were so sweet and the zucchini was the perfect crispness.
Friday, August 8, 2008
This honeydew dessert is very refreshing and easy to make. I first tried it during dim sum one afternoon. It was so sweet and tasty that I had to start making it at home.
I had to guess what was in it, so it may not be exactly the same as at the restaurant, but it was definitely close enough for me.
1/3 cup of sago (small tapioca)
1/2 cup of sugar
4 cups of water
1/3 cup coconut milk
1.Soak the sago (tapioca) in 1 cup of water for at least 30 minutes.
2.Bring 3 cups of water to a boil. Drain the sago and put it into the boiling water.
3.Simmer until the sago is transparent.
4.Drain the sago and run cold water over it. Put it aside.
5.Pour 1 cup of boiling water over the 1/2 cup of sugar and stir until dissolved.
6.Peel and cut half of the honeydew into small chunks. Cut the other half of the honeydew into chunks and puree them.
7.Mix the sago, honeydew puree, honeydew chunks, coconut milk and sugar water together.
The honeydew dessert is best served cold, and can be kept in the fridge for up to 2 days.
Wednesday, August 6, 2008
1.5 cups glutinous rice soaked in cold water for at least one hour
5 lotus leaves, soaked in cold water for 1 hour
2 chinese sausages, steamed (for 5 minutes)
1/4 cup yellow mung beans soaked for 2 hours
1/2 cup pork cut into small cubes
1/3 cup dried shrimp (blanched)
1 tbsp. soy sauce
1 tbsp. grapeseed or vegetable oil
2 tsp. salt
2 tsp. pepper
Drain the water from the rice and the yellow beans, then transfer both to a heatproof bowl. Pour one litre of boiling hot water over the rice and beans. Let stand until cool.
Slice the sausages, then put aside.
Drain the rice and beans, then add the remaining ingredients (except for the lotus leaves). Stir the ingredients until they are well mixed.
Remove the lotus leaves from the water, and pat them dry. They should be soft and flexible. Fold each leaf in half, ensuring that the ribs are facing inward. The central stem and ribs should be cut from the leaves to make them easier to work with.
On a flat surface, lay the leaves with the cut stem side facing you. Divide the rice mixture evenly between the five leaves, piling it into the centre of each leaf. Take one leaf at a time and fold the two outer edges over the rice mixture. Next fold the bottom, then the top over to completely enclose the filling.
Steam the wraps, seam side down for 40 minutes.
Serve on individual plates.
Tuesday, August 5, 2008
1/4 cup sugar
3/4 cup water
1 cup of sweetened lotus seed paste
vegetable oil for deep frying
Combine flour, sugar and water in a large bowl and stir until well mixed. Knead the dough until it is soft and smooth.
Place the dough onto a lightly oiled surface and roll the dough into a 16 inch log.
Cut the dough into 1" pieces and roll each piece into a ball. Roll out each ball into a flat circle. It should end up being about 5cm in diameter.
Divide and roll out the lotus paste into 16 balls.
Place each lotus paste ball in the centre of each round piece of dough. Then draw the dough up, pinching the edges together to form a ball.
With lightly greased hands, roll each ball into a smooth round circle.
Deep fry the balls in 325 F vegetable oil until golden. (About 2-2.5 minutes)
Monday, August 4, 2008
Fried Chinese Doughnut Sticks are not your typical doughnut. They are in the form of sticks rather than round, and they are slightly salty. Not at all sweet. The one thing that they do have in common with the traditional doughnut is that they are fried. These doughnut sticks are one of my favorite snacks, especially when they are fresh. I hope you enjoy them too!
2 cups self-rising flour
1 tbsp. baking powder
2 tsp. salt
1 tsp. baking soda
1 cup warm water
vegetable oil for deep-frying
Sift flour, baking powder, salt and baking soda together into a bowl. Form a dip in the centre of the flour mixture and pour the cup of water into it. Mix well with a wooden spoon, and add a teaspoon of water at a time if mixture is too dry. Gently knead the dough in the bowl for half a minute to form it into a soft ball. Cover the bowl with a clean cloth and let it sit for 15 minutes.
Place the dough onto a lightly floured surface. Knead the dough for about one minute, then divide it into two balls. Roll out each ball into a 4" by 16" rectangle. Cut the dough into 1" by 4" strips. You should get 16 strips from each ball. Press one pair of strips together at a time. Then, gently stretch the dough lengthwise to 10 inches long.
Fry 2-3 doughnut sticks at a time in 350 F vegetable oil for 1-2 minutes. (Until they are golden)
The fried chinese doughnut sticks are perfect alone as a snack or served with Congee.
Sunday, August 3, 2008
I mixed equal parts of soy sauce, wasabi and cocktail sauce to dip the shrimp sushi into. The sauce did not look very appetizing, but tasted good.
Tuesday, July 29, 2008
Below is a simple recipe that I use to make sweet and sour fish sauce.
1 tbsp. lemon or lime juice
1/4 cup sugar
1/4 cup fish sauce
1/2 cup boiled water
3 cloves minced garlice
2 sliced chili peppers (optional)
Mix the sugar and water in a bowl until the sugar is melted. Let the mixture cool, then add the rest of the ingredients and stir. Pour into small, individual bowls for dipping.
The chili peppers can be added if you like a spicy sauce. I usually divide the sauce in two and add chili peppers to half of the sauce so that there is a spicy sauce and a mild sauce.
I keep unused portions of this sauce in a jar in the fridge for about a week.
This sweet and sour fish sauce is wonderful for dipping spring rolls, poured over vermicelli noodles or other items as well.
Tuesday, July 22, 2008
1 pkg. (400 grams) rice flour
1/2 tsp. salt
1 tbsp. turmeric powder
3 cups coconut milk
Mix rice flour, salt and turmeric powder together. Stir in coconut milk.
400 grams of ground pork
400 grams of peeled and deveined shrimp
1 cup of bean sprouts
1/2 cup of cooked green beans
1 onion, minced
1 green onion, minced
1 tsp. salt
1 tsp. pepper
Cook the pancake filling ingredients together in a pan, then remove from heat.
Heat 1 tbsp. of oil in a pan, and pour a ladle full of pancake mix into the pan. Spread it to cover the base of the pan, then sprinkle a layer of pancake filling on top of the mix. Cover the pan for one minute or until the pancake is cooked. Then fold the pancake in half using a spatula. Slide the pancake onto a plate and serve with lettuce, basil and cilantro.
Pieces of the pancake can be wrapped in lettuce leaves with basil and cilantro, then dipped in sweet and sour fish sauce.
Monday, July 14, 2008
These are some delicious smoked salmon and avocado maki rolls that I made when some friends came over. I don't often make maki rolls and they are best served fresh and that is not often easy to do when making everything from scratch.
All I needed to make them was:
1 sushi mat
1 package of seaweed paper
4 cups of cooked sushi (japanese) rice
1 ripe avocado, pitted and sliced
5 slices of smoked salmon
To make each roll, I placed one piece of seaweed paper onto the sushi mat and spread a layer of sushi rice onto it. Remember to leave an inch of the top of the seaweed paper uncovered.
I then placed smoked salmon and slices of avocado in a horizontal line across the middle of the rice.
I rolled the sushi, removed it from the mat, then cut the sushi into 1" rolls.
The salmon and avocado maki rolls were delicious served with soy sauce and wasabi.
Thursday, June 26, 2008
1 medium fresh chopped tomato
1 tbsp. of olive oil
2 tsp. basil
2 tsp. oregano
1 tsp. garlic powder
1 tbsp. minced red onion
1 tbsp. crumbled feta (optional)
Put the mix on fresh french bread slices or your favorite crackers and serve. If your guests are helping themselves, then it may be best to serve the crackers on the side so that the crackers stay crisp.
Monday, June 16, 2008
2 cups cooked pasta
16 raw, peeled, deveined shrimp
1 tbsp. olive oil
1/2 cup of frozen corn and/or peas
4 slices of cooked bacon chopped
3/4 cup of alfredo or tomato sauce
salt and pepper to taste
Heat oil in a pan. Add shrimp and cook thoroughly. Add the remaining ingredients and mix in pan for a few minutes. Put pasta onto plates and serve with bread if preferred.
Makes 2-3 servings. bn
Wednesday, June 11, 2008
The icing comes in different colors and flavors. We happened to have the vanilla, chocolate and strawberry frostings on hand so we were able to decorate using three different colors. The frosting saved us time and was easy for the kids to use and it is soft and creamy. It dried nicely as well, so the cookies were actually stackable afterwards. We kept the cookies in the fridge to keep the frosting from softening too much.
Monday, June 2, 2008
1 lb spaghetti (uncooked)
1 can of whole tomatoes (approximately 500ml)
1 head of garlic, peeled
3 tbsp. basil
2 tbsp. oregano
3 tbsp. olive oil
Boil spaghetti noodles to your liking.
Put the remaining ingredients into a blender. Pulse until the sauce is as chunky or as smooth as you want it to be.
Pour the sauce into a pot. Bring to a boil and let simmer uncovered for 10-15 minutes.
Mix pasta and sauce together.
Top the pasta with cooked shrimp or chicken if desired.
*You can add more or less of each ingredient depending on the amount of each flavor you prefer.
*Also, if you want the garlic to be less chunky, blend everything except tomatoes in the blender first. Then add tomatoes and pulse.
Sunday, June 1, 2008
Cut edible parts of lobster into pieces.
Put lobster pieces into a mixing bowl and add:
1 tbsp. cornstarch
1 tbsp. flour
1 tsp. salt
1 tsp. pepper
Fry lobster in a large wok containing 2 cups of vegetable oil until lobster shells are orange/red in color and the flesh is white.
Lift pieces of lobster out using a wok strainer (we did not use a wok strainer, but it would have been much easier if we did) and place onto a plate. Put the oil in a heatproof container.
Place 2 tbsp. of the oil back into the wok, and add the green onion, ginger and onion. Stir fry for a couple minutes. Place lobster back into the wok and add:
(Pre-mixing the following ingredients in a bowl and adding them all at once is a good idea)
1 tbsp. soy sauce
1 tbsp. cornstarch,
1 tsp. sugar
1/2 cup water
1/2 tsp. salt
1 tsp garlic powder
2 tsp. oyster sauce (replace with soy sauce if you don't have oyster sauce)
Mix well and stir fry for a few minutes.
Serve on a plate on its own, with rice or another side dish of choice.
Sunday, May 25, 2008
I usually use a shortbread cookie recipe as a lemon meringue pie crust, but this time I used it to make these coconut pecan squares instead. They turned out very well, and were much easier to make, because all I had to do was push the crumbled cookie mixture into the bottom of a 9x13 pan to create the crust.
2 cups flour
½ cup sugar
¾ cup margarine
Or use a shortbread cookie recipe as the crust
1 cup sugar
1 cup corn syrup
¼ cup melted margarine
1 ¼ cups coconut flakes
1 ¼ cups coarsely chopped pecans
Crust: Combine all ingredients, mixing until crumbly. Press firmly into 13”x9” greased cake pan. Bake at 350 F for 15-18 minutes or until light golden.
Topping: Beat eggs, sugar, corn syrup, and margarine together until blended. Stir in coconut and pecans. Pour evenly over crust. Bake about 30 minutes longer, or until set and golden. Cool completely on wire rack. Cut into bars.
Note: Pecans can be replaced with walnuts, almonds or hazelnuts.
Tuesday, May 20, 2008
Friday, May 16, 2008
How to make chocolate covered strawberries:
Line a plate or cookie sheet with some parchment paper (depending on how many you would like to make)
Melt some chocolate in a fondue pot or double boiler.
Dip clean and dry strawberries in the chocolate and place each dipped strawberry on the parchment paper lined plate or cookie sheet to dry.
*If the weather is warm and I need to speed up the drying process, I usually put the chocolate covered strawberries in the fridge to dry.
Once the chocolate dipped strawberries are dry, remove them from the parchment paper and serve on a nice plate or gift them placed in paper cupcake liners and a box.