Notice

The photographs of my posts from year 2006 to 2007 are missing. I couldn't get any help from Blogger to retrieve the missing photos. Hence, I'm manually uploading them one at a time. So, pardon all the posts with missing photos and bear with me while I try my best to get the photos back to the posts as soon as I can. Thank you!

Friday, August 7, 2009

Prawns with Golden Garlic

Recipe on 12 burps
Our family loves garlic, maybe except for my husband. My daughter especially love it. She can munch on fried garlic on its own. :P Every time I cook this, my daughter will eat all garlic on the prawns followed by the other part of the prawn, leaving behind a small ball of white prawn meat. :P Bad habit!! I'll have to coat it with the garlic bits then she will finish it. So I had to cook it with lots of garlic. Otherwise it won't be enough for her. Ingredients:
  • 300g Prawns, shelled and deviened
  • 10 clove Garlic, minced
  • 1/2 tablespoon Chinese Cooking Wine
  • 1/2 tablespoon Sugar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoon Cornflour
  • 3 tablespoon Oil
How to do it:
  1. Marinade prawns with Chinese cooking wine and sugar for 30 minutes.
  2. Heat oil in wok.
  3. Add garlic when oil is slight hot.
  4. Fry garlic in low heat till lightly brown.
  5. Drain and set aside.
  6. Meanwhile, drain prawns from the liquid.
  7. Add salt and cornflour.
  8. Mix well.
  9. Shallow fry prawn in hot previously use to fry the garlic.
  10. When the prawns is 80% cooked, drain.
  11. Leave about 1/2 tablespoon of oil in the wok.
  12. Return the prawns and garlic to continue cooking till prawns are completely cooked.
  13. Dish and serve.
Note:
  • The oil must not be hot when frying garlic. Otherwise the garlic will burn too fast.
  • If you want to add curry leaves, like what I did, fry them only after frying the garlic.
  • You must work fast, when returning the prawns and garlic back to continue cooking. This is to make sure the garlic will not get burnt and the prawns can be will coated with the garlic.
  • You can replace salt with chicken seasoning powder for more flavour (MSG loaded mah.).

Print
Links to this recipe

Thursday, August 6, 2009

Chocolate coated Cornflakes

Recipe on 6 burps
My little daughter helped me made this during the school holidays for a kids' magazine. The magazine will have the step-by-step instructions in photo, so it's easier for the kids to follow. If my 4 year old can do it, anyone can. Ingredients:
  • 1 bar of 75g Chocolate
  • 30g Butter
  • 1 box of 25g Corn Flakes
  • Sprinkles of hundreds and thousands (colourful candy bits)
How to do it:
  1. Boil a pot of water.
  2. Remove from fire.
  3. Place a bigger heat proof bowl or pot over the water.
  4. Break chocolate and place inside bowl.
  5. Stir to melt the chocolate.
  6. Add in butter and stir to melt together with the chocolate.
  7. Pour in the corn flakes.
  8. Stir gently, not to crush the corn flakes.
  9. Coat corn flakes well with chocolate.
  10. Spoon chocolate coated cornflakes on to paper cups.
  11. Sprinkle hundreds and thousands over it.
  12. Cool it to set in the refrigerator.
Note: You can add in raisin, dried fruits or chopped nuts too!

Print
Links to this recipe

Wednesday, August 5, 2009

Stewed Beef with Vegetables

Recipe on , 3 burps
My daughter doesn't like carrots and potatoes. That's was before I made this dish. She began to love them after that. She ate the beef in this dish too. It helps that I use thinly sliced beef (Shabu Shabu beef), so it's easier for the kids to eat. You can use pork instead if you like. Ingredients:
  • 150g Shabu Shabu Beef, may be refer too as Steamboat beef too
  • 1 Medium Potato, skinned and chopped
  • 1 Medium Carrot, skinned and chopped
  • 1/2 Onion
  • 1/2 tablespoon Mirin
  • 1 tablespoon Chinese Cooking Wine
  • 1 1/2 tablespoon Light Soy Sauce
  • 1/2 tablespoon Sugar
  • Salt to taste
  • 150ml Water
How to do it:
  1. Stir fry beef with a little oil till almost cooked.
  2. Remove and set aside.
  3. Add in the vegetables into the pot to stir fry.
  4. Add in the remaining seasoning except for salt.
  5. Bring to a boil before reducing heat into a simmer for 15 minutes.
  6. Return the beef back into the pot and continue to simmer for another 15 minutes.
  7. Add salt to taste.
  8. It is ready with the vegetable become soft right through the middle.
  9. Serve with rice.

Print
Links to this recipe

Tuesday, August 4, 2009

French Beans with Sesame Seed Sauce

Recipe on 3 burps
Urgh! For weeks, I haven't been able to first access my blog and when I finally do, I can't post. It was so frustrating. The problems have been resolved, I hope. I still get error message now and then but so it looks fine to me. I'm keeping my fingers crossed. Hopefully, my posts won't suddenly just disappear one day. I'll be posting the newer recipes one as I had forgotten the exactly measurements for the older ones :P Lazy me don't have a habit of writing them down. :P I shall not waste time ranting. If you like sesame seed, you have to try this. I know sesame seed is hard to digest. So, I have grind it into powder form. We just love the aroma and the taste of this dish. Ingredients:
  • 100g French Beans, ends removed
  • 3 tablespoon Ground Toasted Sesame Seed
  • 1 teaspoon Sugar
  • 1/2 tablespoon Light Soy Sauce
  • 3 tablespoon Water
  • Salt to taste
How to do it:
  1. Heat oil in wok.
  2. Stir fry french bean till 80% cooked.
  3. Add in the rest of the ingredients except salt.
  4. Continue stir frying till sauce is almost dry.
  5. Add salt to taste, if need.
  6. Give the french beans a finally toss.
  7. Dish and serve.

Print
Links to this recipe
Subscribe to: Posts (Atom)
Related Posts Plugin for WordPress, Blogger...

Coming soon to this little cyber eatry ...