Wednesday, October 25, 2006

培梅创意家常菜 Creative Chinese Home Dishes

培梅创意家常菜 Creative Chinese Home Dishes - 80 recipes

1. Two ways Chicken Wings
2. Minced Chicken with Pop Rice
3. Sweet & Sour Flower Shaped Chicken
4. Mold Chicken with Orange Sauce
5. Chicken & Pine Nuts in Gold Cups
6. Curry Chicken, Portuguese Style
7. Chicken & Dried Lily Flower with Fermented Bean Seasonings
8. Boneless Chicken with Oyster Sauce
9. Tri-Color Duck Roll
10. Frog's Legs with Sweet Soybean
11. Pork with Red Rice Sauce
12. Pine Nuts & Pork in Silver Sticks
13. Fried Spareribs, Jing-du Style
14. Deep Fried Bells with Assorted Ingredients
15. Quick Stir Fried Lamb, Double Flavours
16. Beef Spareribs with Sha-cha Sauce
17. Beef Rolls
18. Beef Pie, Chinese Style
19. Curry Beef with Assorted Vegetables
20. Chinese Hamburger with Green Onion
21. Pan Stewed Beef
22. Lobster with Mayonnaise Sauce
23. Deep Fried Mung Beans Thred in Casserole
24. Deep Fried Prawns with Egg Yolk Batter
25. Stewed Shrimps with Brown Sauce
26. Prawn Shreds with Mustard Sauce
27. Phoenix Tail Prawns
28. Crispy Shrimp Rolls
29. Stewed Shark's Fins with Chicken Shreds
30. Shark's Fins in Pomegranate Shape
31. Mold Abalone & Ham
32. Braised Abalone Slices with Bamboo Mushroom
33. Steamed Scallops with Green Onion & Ginger
34. Fresh Scallops & Baby Corn
35. Fried Scallop Cake
36. Double Squid in Golden Plate
37. Blanched Fresh Squid
38. Squid, Shrimp with Fruits
39. Curry Flavoured Crab in Casserole
40. Crispy Crab with Salt & Pepper
41. Spicy Sea Cucumber
42. Stuffed Sea Cucumber with Chicken
43. Butterfly fish
44. Fish in Fish's Boat
45. Deep-fried Salmon Balls
46. Steamed Salmon with Meat Sauce
47. Deep Fried Fish Sandwich
48. Two Ways Fish
49. Braised Fish with Mushrooms
50. Four Flavours Fish
51. Crispy Fish with Assorted Strings
52. Baked Salmon in Silver Package
53. Stir Fried Fish Strips, Homestyle
54. Stuffed Bean Curd balls with crab
55. Crispy Bean Curd Balls
56. Sweet & Sour Bean Curd
57. Bean Curd Treasure Boxes
58. Fried Crispy Packages
59. Crispy Minced Bean Curd
60. Deep Fried Stuffed Eggs
61. Steamed Egg with Clams
62. Stuffed Shrimp in Bean Curd Cake
63. Smoked Vegetarian Goose
64. King-Hwa Ham & Vegetables
65. Asparagus in Bacon Rolls
66. Jade Squash with Crispy Sole
67. Deep-Fried Vegetables Skewers
68. Mold Scallop with Four Kinds of Vegetables
69. Broccoli Salad with Assorted Dressing
70. Assorted Ingredients with Bean Paste
71. Bamboo Shoot Bundles
72. Tri-Color Mushrooms
73. Lotus Root's Cake, Szechuan Style
74. Assorted Vegetable Salad
75. Vegetable Salad Rolls
76. String Beans with Szechuan Sauce
77. String Beans with Meat Sauce
78. Snow Peas Cream Soup
79. Chicken Strings with Snow Peas
80. Crispy Vegetarian Rolls

Nutritious soup for karen

Book 1 - Nutritious Soups for my dearest Karen
Book 2 - Selected Recipes for my Karen

Yummy Soups & Dishes

Yummy Soups & Dishes - Bilingual Edition by Phang Fah & Alan Kok
18 Home-style Nutritious Soups, 22 Double-boiled Soups with Love, 22 Easy Dishes with Chinese Herbs, 5 Quick & Easy Herbal Dishes

Homestyle Nutritious Soups
Mutton & Old Ginger Soup
Pepper Root with Pig's Stomach & Chicken Feet Soup
Black Bean & Mud Fish Soup
Small Red Bean & Sole Black Garlic Soup
Dried Fig & Pig's Tail Soup
Lotus Root & Pig's Tail Soup
Winter Melon & Spare Rib Soup
Fresh Huai Shan & Carrot Soup
Sweet Corn & Snow Fungus Soup
Hairy Gourd with Meat & Egg Soup
Qing Bu Liang Pork Soup
Pork with Barley & Huai Shan Soup
Wild Ge Leaves & Lohan Gou Soup
Salted Fish Head with Dried Vegetable Soup
Aloe Vera & Spare Rib Soup
Herbal Pigeon Soup
Dried Top Shell Meat & Huai Shan Soup
Herbal Old Chicken with Dried Top Shell Meat Soup

Double-boiled Soups with Love
Double-boiled Sea-cucumber & Chicken Soup
Sea Coconut & Chicken Soup
Double-boild Fish Maw & Dried Scallop Soup
Double-boiled Fish Maw & Chicken Soup
Fresh Ginseng & Chicken Soup
Double-boiled Superior Mixed Dried Seafood Soup
Black Chicken & Shou Wu Soup
Herbal Chicken in Old Coconut Soup
Cordyceps & Black Chicken Soup
Cordyceps Chicken Essence
Double-boiled Herbal Chicken Soup
Duck with Shi Chuan Soup
Tonic Soup for Men
Tian Qi & Spare Ribs Soup
Chicken & Snow Fungus in Winter Melon
Green Apple with Almond & Spare Rib Soup
Shen Xu with Apple & Chicken Soup
Bei Qi & Fish Soup
Burdock & Spare Rib Soup
Tang Shen & Spare Rib Soup
Duck with Preserved Mustard Soup
Bittergourd, Lotus Seeds & Frog Soup

Easy Dishes with Chinese Herbs
Easy Roasted Herbal Chicken
Pan-fried Chicken in Wine
Fish Maw with Scallops & Chicken
Drunken Ginseng Chicken
Fresh Huai Shan with Leek & Chicken in Clay Pot
Stewed Chicken with Herbs
Stewed Duck with Shou Di
Stewed Duck with Eight Treasures
Stewed Duck with Chuan Gong & Dang Gui
Stewed Pig's Trotter with Chong Cao
Assorted Mushrooms in Pig Stomach
Stewed Pig's Trotter with Dang Gui
Braised Herbal Spare Ribss
Crispy Char Xiu
Spare Ribs in Red Date Gravy
Stewed Meaty Spare Rib with Mixed Spices
Spare Ribs with Mixed Spices
Braised Fish with Fennel Seed & Garlic
Tian Ma Fish Hea
Fried Salty Prawns with Gan Cao
Shan Zha Fish
Drunken Frog & Tunghoon in claypot

5 Quick & Easy Herbal Dishes
Meat Balls in (Shi Chuan) Herbal Stock
Stewed Chicken with Ba Zhen
Blood Nourishing Salted Chicken
Stewed Pork Belly with Mixed Herbs
Stewed American Ginseng with Chicken

Monday, October 09, 2006

坐月食谱Confinement Cookbook

美味风采- 坐月食谱Confinement Cookbook - 53 dishes by Feminine Magazine

Traditional Confinement

Scallop Porridge(Breakfast)
Fried Ginger Rice(Breakfast)
Soup of Mee Suah(Breakfast)
Chicken with Ginger & Wine (Lunch & Dinner)
Black Vinegar Shank (Lunch & Dinner)
Pearl Chicken (Lunch & Dinner)
Basil Meat with Ginger & Wine (Lunch & Dinner)
Steam Cod Fish with Ginger & Wine (Lunch & Dinner)
Mesentery Soup with Dang Gui & Pepper (Lunch & Dinner)
Carp Soup With Papaya (Lunch & Dinner)
Lemon Grass Chicken Soup (Lunch & Dinner)
Stewed Black Silky Chicken Soup (Supper)

Fried Rice Soup
Mei Cai Braised Meat
Dang Gui Soup in Coconut
Shallot Pork Maw Soup
Stewed Chicken with Dom & Ginger

Steamed Fish with Jizi
Chicken Soup with Herbs
Chicken Wine with Egg
Shank with Vinegar & Ginger
Stir-fried Kidney with Dom & Sesame oil

Braised Shank with Fuzhou Red Wine
Fried Eggs with Fuzhou Red Wine
Fish with Fuzhou Red Wine
Fuzhou Fermented Wine Rice Chicken
Stir-fried Kai Lan with Ginger Juice

Mua U Nui (Sesame Oil Egg Omelette)
Nasi Ulam (Salted Herbed Rice)
Tau U Kay (Sesame Oil Chicken)
Gulai Tumis (Curry Pomfret)
Ulam-Ulam (Salted Kurau Fish with chilli)

Nutritious Confinement
Liver Spinach (Lunch, Dinner)
Steam Cod Fish (Lunch,Dinner)
Crab Meat Broccoli (Lunch, Dinner)
Stir-fried Gynura(chan choy) with Sesame oil (Lunch, Dinner)
Lamb Soup with Mugwort(Ai ye) (Lunch, Dinner)
Black Silky Chicken Soup (Supper)
Kidney Du Zhong Soup (Lunch, Dinner)
Ribs in Herbs Soup (Lunch, Dinner)
Stewed Shank with Nuts & Dates (Lunch, Dinner)
Shi Quan Da Bu Soup (Supper)
Floating Egg in Longan Soup (Dessert)
Stir-fried Chicken with Sesame oil & Ginger
Sesame Kidney
Drunken Prawn
Steamed Fish with Ginger
Mixed Brown Rice with Green Peas
Brown Rice with Black Sesame Gruel

Vegetarian Confinement
Turmeric Brown Rice Ball
Ginger Appetizer
Pumpkin Chinese Spinach Soup
Stewed Marrow with Ginger
Basil Rolls
Pancake of Ginger & Kelp
Tom Yam Fish Fillet
Perfect 10 Lu Wei
Multiple Kai Lan Stem
Ginger Enzyme Syrup & Wine Soup
Ginger Enzyme
Red Dates Soup
Trio Dates Tian Qi Soup
Qi Recovery Soup
Soup In Coconut
Ai Ye Soup
Papaya Soup
Kidney Fortify Soup
Mock Pork Maw Soup
Ginger & Vinegary Beans

Confinement Snacks
Crispy Ginger Cookies
Chinese Herbal Cake
Pitta Bread
French Peaches Pudding
Ginger Pancake
Baked Egg with Creamy Brocooli
Healthy Herbs Bread
Baked Red Wine Chicken Burger

Saturday, October 07, 2006

Yum Yum 新新饮食 44th Issue


Alan Kok Cook Ideas
Stewed Spare Ribs & Pineapple
Stewed Chicken with Chestnuts
Fish Fillet In Sour Orange Gravy
Stewed Spicy Duck with Shallots
Stewed Lamb Ribs with Herbs
Crispy Stewed Pork Belly
Yi Mee with Braised Pork Belly
Pork Belly with Five Spices Beancurd

Mr Lee Kitchen
Deep-fried Chicken with Crispy Chopped Ginger
Aromatic Spicy Prawns

Old Time Favourite
Crispy Dried Prawn & Cuttlefish
Fish Maw Mushroom Soup
Thai Style Crispy Tofu
Thai Style Teochew Steamed Fish
Stir-fried Kai Lan with Salted Fish
Pan-fried Honey Black Pepper Chicken

Mooncake Festive
Mooncake Golden Syrup
Mango Lotus Paste Mooncakes
Mini Mooncake with Pandan Coconut Filling
Chendol Agar-agar Mooncakes
Mixed Nuts Agar-agar Mooncakes
Mixed Fruit Agar-agar Mooncakes

Easy Home Cooking
Tom Yam Chicken Balls
Deep-fried Carrot & French Bean Meat Balls
Braised Black Mushroom Meat Balls
Dried Cuttlefish Meat Balls
Preserved Mui Choy Meat Balls
Preserved Dong Cai & Fish Balls Soup
Sausage Meat Balls

Agnes Cooking Class
Fish Crackers
Lekor (East Coast Fish Crackers)
Fish Noodles
Fish Paste & Mixed Vegetables Rolls

Nyonya Flavours
Ayam Bon Teh
Salted Fish Acar (Acar Kiam Hu)
Lim & Turmeric Rice
Sambal Sotong
Crispy Prawn Fritters
Double Layered Coconut Agar-agar
Sour Lemongrass Drink

New Chefs New Tastes
Hong kong Style ABC (Borscht)
Creamy Seafood Gravy with Fried Rice
Radish Soup Noodles
Pork Chop Buns
Tomato & Egg Gravy Rice with Pork Chop
Brown Rice Noodles with Chicken Chop
Creamy Seafood Soup
Baked Cheese & Curry Rice

Fantastic Food
Shanghai Salted Chicken
Spring Onion Omelette Pancake
Corn & Waterchestnut Drink

Vegetarian Column
Pickles Yambean
Appetizing Mixed Vegetables Pickle
Pickled Radish & Carrot
Beetroot Pickle
Pickled Fresh Button Mushrooms with Parsley
Fresh Shiitake Mushroom Pickles

Prize Recipe from Reader
Pan-fried Szechuan Peppercorn Chicken

Baking Corner
Orange Souffle
Toblerone Chocolate Souffle
Cream Cheese Souffle
Cheese Liquer Souffle
Sour Sup Cream Cake
Black Currant Mousse Cake
Apple Cheese Chiffon Cake
Hot White Chocolate Sauce In Orange Pudding

Friday, October 06, 2006

美味芝士蛋糕Yummy Cheesecakes - by Kelly Tang

美味芝士蛋糕Yummy Cheesecakes - by Kelly Tang
Its a perfect cheesecake cookbook for beginners.

1. Baking Tips on Sugar Dough Crust & Biscuit Crust
2. Baked Strawberry Cheesecake
3. Bananarama Cheesecake
4. Blueberry Cheesecake
5. Apple Pie Cheesecake
6. Mango Macadamia Cheesecake
7. Jackfruit Cheesecake
8. Pineapple Cheesecake
9. Apricot Cheesecake
10.Orange Sour Cream Topped Cheesecake
11.Orange & Chocolate Chips Cheesecake
12.Baked Lime Cheesecake
13.Citrus Cheesecake
14.Lemon Curd Cheesecake
15.Double Cheesy Cheesecake
16.Cookie & Cream Cheesecake
17.Chocolate Feather-Patterned Cheesecake
18.Black & White Chocolate Cheesecake
19.Almond Crumble Cheesecake
20.Creamy Sweet Corn Cheesecake
21.Yam Cheesecake
22.Velvety Honey Cheesecake
23.Rum & Raisin Cheesecake
34.Bailey Coffee Cheesecake
35.Caramel Cheesecake
36.Creamy Coconut Cheesecake
37.Orange Cheese Dome
38.Cream Cheese & Mixed Fruit Butter Cake
39.Prune Cheese Pound Cake
40.Carrot Cheesecake
41.Chocolate Swirl Cheesecake
42.Tiramisu Torte
43.Cream Cheese Chiffon Cake
44.Pandan Cheese Chiffon Cake
45.Honey Cheese Swiss Roll
46.Mocha Light Cheesecake
47.Cotton Cheesecake
48.Poppy Seeds Cheese Cup Cakes
49.Chocolate Chips Cheese Muffins

Thursday, October 05, 2006

名食谱Famous Cuisine no. 40 (Sept-Oct 2006)

名食谱Famous Cuisine no. 40
Amy Recipes
Spices & Cinnamon Braised Chicken
Simmered Chicken Drumstick with Fermented Salted Soy Beans
Mashed Ginger Salted Chicken Drumstick
Fried Chillies Chicken Drumstick
Onion & Orange Chicken Drumstick
Dang Gui Chicken Drumstick in Aluminium Foil

Country Style Dish
Steamed Minced Pork with Fermented Black Beans & Salted Fish
Simmered Chicken with Salted Bean Paste & Potatoes in Country style
Braised Duck & Beancurd Sheet in Country Style
Steamed Fish's Intestines & Liver with Egg

One Week Dishes
Vietnamese Fried Prawns
Spices Butter Spare
Steamed Kampong Chicken with Feremented Black Beans & Wine
Chillies & Ginger Chicken Wings in Oyster Sauce
Chicken Chop with Peanut Onion Sauce
Burmese Hot Chilli Pork
BBQ Lamb Chop with Black Pepper Sauce

Almond Amazing
Strawberry Sweety
Lemon Laddish
Doudle Duet
White Worthy
Kiwi Kindle
Chocolate Cutie
Pistachio Pretty

Puteri Ayu
Coconut Spong Cup Cakes
Marble Mini Cup Cakes
Sweet Potatoes with Lotus Paste Cup Kuih
Sago with Coconut Cup Kuih
Banana Custard Cup Kuih with coconut shreds

Vegetarian Stock
Cold Noodles in Thai Style
Preserved Mustard with Organic Dou Qian Noodles
Shan Yao Noodles
Dried Lily with Spinach Noodles Soup
Pumpkin Noodles with Seaweed & Sha Cha Sauce

S.K. Lee Snack
Glutinous Balls with Green Bean Flour
Custard Pudding
Peanut Blueberry Bao
Deep-fry Crispy Dumplings
Chrysanthemum Fatt Goh
Chicken Floss Pancake

Duck Salad with Plum Sauce
Crab Salad with Fruits
Carrot Juice Poach Fish Fillet
Red Dragon Fruit Sauce
Fried Mushrooms Combinations
Red Dates Sauce
Mashed Sweet Potatoes
Lamb with Dates Sauce & Dragon Fruits Sauce

Sea Cucumber with Squids Thick Soup
Seaweed with Dried Scallop Thick Soup
Bamboo Shoots with Fish Cakes Thick Soup
Spinach with Prawns Thick Soup
Winter Melon with Fish Head Thick Soup

Special Features
Hainanese Wen Chang Chicken Rice
Chilli Dipping Sauce
Ginger & Coriander Dipping Sauce

Korea Features
Zucchini Kimchi
Village Style Korean Kimchi
Claypot Tuna Kimchi Soup
Stir Fry Kimchi with Pork Belly Slices
Hot Plate Kimchi

New Dishes
Braised Spare Ribs with Lemon & Pineapples
Fried Pork Shreds with Crispy Prawn Chilli
Chicken with Mushroom & Baby Corns
Crispy Pork Slices with Onion & Garlic
Minced Pork with Szechuan Pickled Mustard & Bean Sprouts
Fried Chicken Drumstick with Crispy Prawn Chilli & Gingers
Fried Yam with Red Cabbages & Prawns

Wednesday, October 04, 2006

Y3K 美厨食谱Recipes No. 32 (Sept-Oct 2006)

Y3K 美厨食谱Recipes No. 32
Set-meals for your family
1. Herbs & Double Dates Soup
2. Ginger Spring Onion Fried with Pork
3. Honey Chicken
4. Brinjals & Dried Shrimps Spicy Topping
5. Dehydrated Lalang Roots & Sugar Cane Soup
6. Foo Chook Braised with Belly Pork
7. Onions Fried with Ikan Billis
8. Red-cooked Beancurd
9. Ham Choy Roasted Pig's Trotter Soup
10.Tong Choy Steamed Minced Pork
11.Appetizing Preserved Ginger Chicken
12.Stir-fried Green with Foo Yee

The Master's Touch
13.Chocolate Cream
14.White Chocolate Sauce
15.Custard Milk
16.Bread Pudding White Chocolate Sauce
17.Briayani Prawn with Ghee Rice
18.Chicken Tikka
19.French Toast

Let's Eat At Home
20.Mattled Flower Crabmeat with Steamed Eggs
21.Black Beans Braised with Pig's Trotter
22.Assam Prawns
23.Tempoyak Masak Ikan
24.Stuffed Sotong

Meat Flavours Of The Orient
25.Szechuan Twice-cooked Pork
26.Honey Sauce Char Siew
27.Five Spice Meaty Rolls
28.Fragrant Saucy Ribs

Mooncakes Fantasy
29.Watermelon Cocount Milk Jelly Mooncake
30.Honeydew Melon Jelly Mooncake
31.Grape Juice Yoghurt Jelly Mooncake

Home-made Mooncakes
32.Golden Syrup
33.Sweeten Bean Paste
34.Mooncake Skin
35.Single Yolk Lotus Paste Mooncake
36.Mixed Nuts Mooncake
37.Pingpi Mooncake
38.Teochew Mooncake

Royal Chef vs Celebrity Chef
39.Gulai Assam Ikan Patin
40.Cabbage Chicken Salad
41.Chicken Tomato Delight
42.Bubur Lambok
43.Spiced Rice
44.Steamed Spicy Fish

Knead & Stretch Movements
45.Cheese Onion Scones
46.Healthy Bread Rolls
47.Wheat Germ Bread

Baking Inspirations
48.Yam Rolls
49.Wholemeal Bread
50.Cheese Tarts
51.Apple Pie
52.Rich Walnuts Cake
53.Chocolate Brownies
54.Moist Chocolate Cake

Tuesday, October 03, 2006

Kitchen Talk 1 - Baking Talk by Julia Tan


Basic Biscuit Paste
Basic Swiss Roll Cake
Basic Sponge Cake
Colourful Volcano Cake
Red Bean Layer Cake
Strawberry Marshmallow Cake
Pudding Cake
Blue Berry Cheese Cake
Corn Jelly Cake
Banana Cake
Sweet Potato Pie
Chestnut Boats
Sour Cream Cherry Slice
Golden Wheel Bread
Coco Raisin Bun
Pizza Bread
Bak Kut Tea Peach Shaped Dumplings
Happiness Kueh
Tofu Fuji Kueh
Pyramid Glutinous Cake
Red Bean Glutinous Cake
Maurchi Biscuit
Pineapple Roll
Almond Cookies
Bee Comb Sesame Crisp
Florentine Slice (cornflakes)
Golden Ingot Pudding
Log & Mushroom Agar Agar
Multi-colour Cloud Agar Agar
Gui-Ling Gao
Almond Pudding
Soft Candy Agar Agar
Happy Birthday Agar Agar
Happy Clown Agar Agar

Monday, October 02, 2006

Wendy Kor Baking Recipes - Cakes' Talk

蛋糕-许哓翠烘焙小站Wendy Kor Baking Recipes - Cakes' Talk

Sponge Cakes

Basic Sponge Cake
Sponge Cake Mix
Black Forest Cake
Mocha Cake
Cappuccino Cake
Blueberry Birthday Cake
Carrot Cake
Jelly Fruit Topped Cake
Longan Cake
Party Cake
Vegetarian Apricot Cake
Prune Cake
Cashew Nut Nestum Cake
Chicken Floss Roll
Pandan Layer Cake
Yam Layer Cake
Banana Muffin

Butter Cakes
Basic Butter Cake
American Chocolate Cake
Durian cake
Coconut Cake
Zebra Cake
Blueberry Butter Cake
Marble Cake
Mixed Fruit Cake
Almond Cake
Black Date Cake
Steamed Fruit Cake
Banana Butter Cake
Vegetarian Raisin Cake
Orange Poppy Seed Muffin
Prune Layer Cake
Chocolate Chip Muffin

Chiffon Cakes
Basic Chiffon Cake
Rainbow Angel Cake
Strawberry Birthday Cake
Tropical Fruit Cake
Yam Cake
Milo Cake
Banana Chocolate Cake
Moist Chocolate Chiffon Cake
Fair Ladies Cake
Green Tea Chiffon Cake
Peanut Butter Roll

Cheese & Mousse Cakes
Basic Cotton Cheese Cake
Cheese Cake Base
Green Tea Cheese Cake
Blueberry Cheese Cake
Double Chocolate Cheese Cake
Cherry Cheese Cake
Cotton Cheese Cake
Chocolate Cheese Mousse Cake
Raspberry Mousse Cake
Kiwi Cake
Passion Fruit Mousse Cake

Sunday, October 01, 2006

Cookbook purchase @ Ng Ming Huat JB

click here

Cookbook purchase @ Ng Ming Huat JB

1. Y3K Bread Magic - 60 recipes by Alan Ooi
2. Cakes' Talk - Wendy Kor Baking Recipes
3. Y3K Cheese Layered Cakes - 61 recipes by Vickie Chieng
4. Joy of Baking by Bake with Yen
5. 南洋风味素点 Vegetarian Snack by Ci Xin Vegetarian Food Int'l Cooking Institution
6. Kitchen Talk 1 - Baking Talk by Julia Tan
7. 50道新手绝对成功料理 by 董孟修
8. Spicy Special complied by Wong Kee Sum
9. Chef's Cuisine by Lee Lit Chang
10.Famous Cuisine - Just Roll Up by Mrs Ho

Saturday, September 30, 2006

Singapore Heritage Food by Sylvia Tan

Singapore Heritage Food by Sylvia Tan
-Yesterday's recipes for today's cook

The Colonial Heritage
-Flavours from bungalow kitchen

Pepper Steak
Ham Steak with Pineapple
Butter-rubbed Roast Chicken
Potato Salad
Chicken Stew
Mince with Potatoes & Peas
Egg Salad
Shepherd's Pie
Home-made Mayonnaise
Thousand Island Dressing
Mulligatawny Soup (curry soup)
Fish Moolie
Curry Tiffin
Sambal Sandwich Filling
Corned Beef Sandwiches
Sago Pudding
Sherry Trifle
Bread Pudding
Coconut Candy
Butter Cake
Banana Cake
Cream Puffs
Marble Cake

The Snackbar Era
-The Hainanese Connection

Prawn Cocktail
Chef's Salad
Hot Dogs
Curry Puffs
Sausage Rolls
Chicken Pies
Beef Shashlik
Oxtail Stew
Minute Steak
Sambal Prawns
Roti Babi
Chicken Maryland
Fried Mah Mee
Hainanese Pork Chops
Chocolate Eclairs
Milk Shakes
Banana Split
Knickerbocker Glory

The Cantonese Banquet
-Revolutions in dinning out

Winter Melon Soup
Chicken with Corn Soup
Shark's Fin Soup
Lobster with Fruit Salad
Shrimp Toast
Fu Yong Hai
Har Lok
Prawn Fritters
Chinese Fried Chicken
Steamed Chicken with Ham
Chicken with Cashews
Paper-wrapped Chicken
Chinese Beef Steak
Cantonese Fried Rice
Raw Fish Salad
Sweet & Sour Pork
Beef Hor Fun
Prawns & Vegetables in a Yam Basket
Fruit with Almond Jelly

Street Food
-The proof of loyal customers

Kon Lo Meen
Satay Celup
Hor Pau
Gu Bak Kway Teow
Hainanese Chicken Rice
Loh Kai Yik
Hae Mee
Or Luak
Ju Her Eng Chye
Fried Hokkien Mee
Yu Tow Mai Fun
Char Kway Teow
Indian Rojak
Ngo Hiang
Nasi Lemak
Nasi Briyani
Goreng Pisand
Green Bean or Red Bean Soup
Sweet Potatoes in Ginger Syrup
Cheng Tng

Singapore Fusion
-Mixing & matching

Tauhu Goreng
Roti John
Sardine Sambal
Ayam Tempura
Pork Vindaloo
Devil Curry
Babi Assam Garam
Sek Bak
Pork Satay
Chap Chye
Fish Head Curry
Mee Rebus
Mee Siam
Indian Mee Goreng
Ponggol Mee Goreng
Chilli Crab
Spiced Mutton Chops
Barbecued Fish in Banana Leaf
Crispy Baby Squid
Miso Clams

Ethnic Supermarket
-A new era in Singapore eating

Roasted Spare Ribs
Sayur Lodeh
Tandoori Chicken
French Beans with Black Olive Paste
Thai Olive Rice
Chicken Green Curry
Green Curry Pizza
Tom Yam Kung
Ikan Bilis & Peanuts
Beef Rendeng
Yong Tauhu with spicy bean sauce
Quick Chicken Rice
Fried Chye Tow Kway
Har Cheong Kai
Bak Kut Teh
Chirashi Sushi
Coconut Jelly
Ah Bo Ling in Soya Bean Milk
Bubur Cha-Cha

Friday, September 29, 2006

Singaporean Cooking by Mrs Leong Yee Soo


Nonya Cakes
1. Kueh Lapis Beras
2. Kueh Sarlet
3. Kueh Dadar
4. Speckok Kueh Lapis Batavia
5. Kueh Bongkong
6. Kueh Khoo Moh Ho
7. Kueh Bangket
8. Kueh Bengka Pulot
9. Kueh Bolu Kukus
10.Kueh Bengka Ubi Kayu
11.Kueh Pisang
12.Jemput-jemput Pisang
14.Kueh Talam Ko Swee
15.Kueh Ko Swee

Singapore Favourites
1. Poh Pia
2. Gado-gado
3. Otak-otak Panggang
4. Fried Radish Cake
5. Braised Hot Pot
6. Satay Chelop
7. Satay
8. Mee Goreng
9. Mee Rebus
10.Mee Siam
11.Rice Noodles in Beef Soup
12.Noodles in Prawn Soup
13.Fried Rice Noodles
14.Tauhu Goreng
15.Laksa Lemak
16.Penang Laksa
17.Chicken Rice
18.Siamese Laksa Lemak

1. Pork Ribs in Sweet & Sour Sauce
2. Hati Babi Bungkus
3. Satay Babi
4. Babi Pong Tay
5. Baked Gammon with Pineapple
6. Five-spice Rolls
7. Braised Pork in Soya Sauce
8. Barbecued Pork Sparerib
9. Roast Pork Strips
10.Streaky Pork in Dark Soya Sauce
11.Mutton Kurmah
12.Mutton in Tomato Curry
13.Braised Mutton Ribs
14.Braised Beef in Dark Soya Sauce
15.Beef Rendang
16.Beef Curry
17.Beef Serondeng
18.Sliced Beef Steak
19.Fillet Steak
20.Fillet Steak - Greek-style
21.Grilled Pepper Steak
22.Beef Brisket

1. Steamed Stuffed Duck
2. Braised Duck
3. Diced Chicken with Toasted Almonds
4. Chicken in the Basket
5. Seven-minute Crispy Chicken
6. Paper-wrapped Chicken
7. Braised Chicken
8. Almond Chicken
9. Spring Chicken
10.Chicken Stew
11.Chicken in Tomato Curry
12.Lemon Curried Chicken
13.Ayam Tempra
14.Ayam Sioh
15.Ayam Buah Keluak
16.Enche Kebin
17.Ayam Kleo
18. Chicken Adobh

1. Crabmeat in Milk Sauce
2. Baked Crabs
3. Crab Ommelette
4. Tomato Chilled Crabs
5. Fried Chillied Cuttlefish
6. Spicy Cockles
7. Chillied King Prawns
8. Butterfy Prawns
9. Prawns with Cashew Nuts
10.Prawns in Soya Sauce
11.Tempura Prawns
12.Udang Kuah Pedas Nenas
13.Sambal Tempe
14.Sambal Udang
15.Sambal Udang Kering Goreng
16.Ikan Masak Assam Pekat
17.Ikan Masak Kuah Lada
18.Ikan Terobok Goreng
19.Ikan Masak Pedas
20.Assam Gulai
21.Sambal Lengkong
22.Steamed Pomfret
23.Sweet & Sour Fish
24.Fish Head Curry

Rice & Noodles
1. Nasi Lemak Kukus
2. Nasi Lemak
3. Nasi Kunyit
4. Nasi Kuning
5. Nasi Lontong
6. Nasi Pilau
7. Flavoured Chicken Rice
8. Fried Rice
9. Fried Noodles
10. Fried 'Mah Mee - Nonya-style
11. Steamed Glutinous Rice
12. Chicken Congee
13. Hokkien Fried Noodles
14. Pork Congee

1. Soto Ayam
2. Chicken & Macaroni Soup
3. Chicken & Corn Soup
4. Stuffed Chicken Soup
5. Tripe Soup
6. Spicy Sparerib Consomme
7. Itek Tim
8. Pong Tauhu Soup
9. Stuffed Cuttlefish Soup
10. Shark's Fin Soup
11. Sop Kambing

Vegetables, Chilli Paste & Pickles
1. Apple & Potato Salad
2. Salad- Nonya-style
3. Sayor Loday
4. Sambal Kangkong
5. Kachang Panjang Masak Lemak
6. Rebong Masak Lemak
7. Chop Suey
8. Sambal Blachan
9. Hot Chilli Sauce
10.Dried Chilli Paste
11.Mixed Vegetable Pickle
12.Salt Fish Pickle
13.Penang Achar
14.Kelapa Goreng

1. Bubor Cha-Cha
2. Chendol
3. Talam Agar-Agar
4. Almond Jelly
5. Lotus Seed Fluff
6. Groundnut Creme
7. Baked Caramel Egg Custard
8. Golden Castle Pudding
9. Coconut Candy
10.Ice Cream
11.Cocoa Custard

Western Cakes
1. Hints for Cakes
2. Rich Butter Cake
3. Orange Butter Cake
4. Banana Cake
5. Cherry Cake
6. Pound Cake
7. Walnut Cake
8. Coffee Walnut Cake
9. Coffee Sponge Sandwich
10.Chocolate Chiffon Cake
11.Rich Chocolate Cake
12.Chocolate Butter Icing
13.Ginger Cake
14.Rich Fruit Cake
15.Christmas Cake
16.Rich Butter Cream
17.Butter Cream
18.Swiss Roll
19.Rose Marie Cake
20.Semolina Cake
21.Mixed Spice

Biscuits, Pies & Pastries
1. Helpful Hints for Biscuits, Pies & Pastries
2. Almond Oat Biscuits
3. Butter Almond Biscuits
4. Special Almond Biscuits
5. Almond Raisin Rock Cookies
6. Sponge Fingers
7. Coconut Biscuits
8. Semolina Biscuits
9. Semolina Crunchies
10.Melting Moments
11.Cat's Tongues
12.Spritches Butter Biscuits
13.Custard Tartlets
14.Pineapple-shaped Tarts
15.Pineapple 'Open' Tarts
16.Beef Curry Puffs
17.Cream Puffs/Chocolate Eclairs
18.American Doughnuts

1. Danish Raisin Rolls
2. Sweet Corn Fritters
3. Rich Ginger Bread
4. Buns for Braised Pork
5. Bun Susi

1. Minced Pork & Prawn Toast
2. Cheese Toast
3. Rissoles
4. Kueh Pie Tee

Meat Savouries
1. Stuffed Mushrooms
2. Steamed Beef Balls
3. Deep-fried Bananas
4. Kueh Kuria
5. Steamed Radish Cake
6. Cheese Straws

Tuesday, September 19, 2006

大马美食Malaysia Gourmet written by Amy Wong

大马美食Malaysia Gourmet written by Amy Wong
1. Crispy Chilli Sauce
2. Squid & Water Convolvulus Chilli Sauce
3. Belacan Chilli Sauce
4. Hun Sauce
5. Kuih Tew Gia Chilli Sauce
6. Dumplings Chilli Sauce
7. Lam Mee Dipping Chilli Sauce
8. Saw Tooth Coriander Dipping Sauce
9. Chopped Basil with Ginger Dipping Sauce
10. Chicken Dipping Sauce
11. Keropok Dipping Sauce
12. Nyonya Spring Roll Dipping Chilli Sauce

1. Fried Yam Abacus
2. Steamed Stuffed Crab Surprise
3. Fried Radish Cake
4. Poached Keropok Fish Cake
5. Steamed Crystal Dumplings
6. Squip with Water Convolvulus Appetizers
7. Famous Popiah
8. Kerabu Pig's Ear
9. Chee Cheong Fun Spring Roll
10. Traditional Roasted Duck Feet Parcels
11. Hakka Ho Po Dumplings
12. Special Fried Bai-Guo
13. Nyonya Spring Rolls
14. Deep-fry 5-spice flavour spring rolls
15. Crispy Yam Prawns
16. Muruku
17. Mini Crispy Sesame Balls
18. Fish Meat Bao Jian

Main Course
1. Fried Dried Curry Fish
2. Fried Pork Slices with Petai Beans
3. Steam Crab Claws with ginger & wine
4. Indian Mutton Soup
5. Special Cooked Clams in Stock
6. Kingdow Spare Ribs
7. Terengganu Roasted Curry Chicken
8. Stuffed Squid with Glutinous Rice
9. Kerabu Chicken Drumstick
10. Prawn Rolls with Vegetables
11. Crispy Chinese Broccoli with Dried Squid Shreds
12. Stuffed Squids with Sambal
13. Fried Crabs with Salted Egg Yolk
14. Ayam Golek
15. Home Style Braised Beef (Hoong Siew Ngau Yoke)
16. Indian Chickpea Curry
17. Melaka Laksa
18. Herbal Duck Noodles
19. Traditional Lam Mee
20. Clay pot Lao Su Fen
21. Penang -thai Laksa
22. Kuih Tew Gia
23. Nasi Dagang
24. Nasi Minyak

Sweet Dessert
1. Alkaline Dumpling with Palm Sugar
2. Sweet Glutinous Dumplings with Ground Peanut
3. Kuih Lompang
4. Almond with Gingko Nut & Water Chestnut Dessert
5. Black Sesame Sweet
6. Lotus Seeds with Poached Egg Delight
7. Sweet Corns with Santan Dessert
8. Egg Tea
9. Palm Sugar with Yam Coconut Milk Dessert

Monday, September 18, 2006

马来西亚路边摊Malaysia Hawker Delights

马来西亚路边摊Malaysia Hawker Delights
Publisher: Antz Network

1. Fried Kueh Teow
2. Xin Zhou Fried Meehoon
3. Mamak Mee Goreng
4. Assam Laksa
5. Chicken Curry Noodles
6. Flat Egg Noodles
7. Loh Mee
8. Malay style Mee Rebus
9. Prawn Noodles
10. Fried Kueh Teow in Creamy Egg Sauce
11. Lam Mee
12. Wan Tan Mee
13. Herbal Duck Noodles
14. Seafood Meehoon
15. Claypot Lao Shu Fen
16. Hot Plate Yee-Mee
17. Fish Head Meehoon
18. Fried Hokkien Mee
19. Bean Sprout Chicken
20. Tom Yam Meehoon
21. Kueh Teow with Fishball
22. Braised Pig's Offal Noodles
23. Chicken Rice Hainanese Style
24. Clay-pot Chicken Rice
25. Nasi Lemak
26. Spicy Balitong
27. Bak Kut Teh
28. Soong Yee Fish-head Curry
29. Grilled Fish & Grilled Fish Sauce
30. Otak-Otak
31. Fried Oyster Omelette
32. Satay & Satay Sauce
33. Five-spice Loh Bak
34. Popiah
35. Yong Taufu
36. Indian Rojak
37. Cuttlefish & Kangkong Salad
38. Paper-wrapped Chicken
39. Traditional Salted-baked Chicken
40. Herbal Chicken
41. Siew Pau
42. Curry Puffs
43. Kuih Angku
44. Kuih Talam
45. Seri Muka
46. Ketayap
47. Onde Onde
48. Steamed Yam Cake
49. Coconut Tarts
50. Bubur Chacha

Sunday, September 03, 2006

Health Promotion Program - Heart Health Omega-3

On 2/09/06, this my 2nd time attending the Health Promotion Program, the week program is about Heart Health Omega 3. Refer HPB Program @ cairnhill cc

Health eating

Diet moderate in total fat
- low in saturated fat & dietary cholesterol
- include fatty fish in diet

Eat variety of fruits & vegetables
- 2 servings of fruit & 2 servings of vegetables

Include wholegrains in your daily diet
- at least one serving of wholegrain food

Omega - 3
- Regular fish consumption (2 servings a week) helps to protect against heart disease

- Good sources are oily fishes such as Mackerel, Sardines, Salmon, Tuna

- Choose healthier cooking methods such as steaming, grillng or baking

HCC (healthier Choice) products are:

LOWER in fat, saturated fat, sodium, sugar

HIGER in dietary fibre, calcium

Veggie Tuna Delight

Tuna Noodles with teriyaki & green

Chilli Salmon steak with fried fresh mushroom & snow peas

Tuesday, August 01, 2006

Love Recipes

Love Recipes - Our Children's Homemade Favourites" was put together by a group of mums of children with cancer, who are treated at the NUH (National Universtity Hospital), their advisor are Sister Laura Tan & Ms Lim Su Lin, consultant is Chef John See. A collection of their children's favourite 80 dishes, comes in this handy A5-sized cookbook.This book is on sale at our KKH and NUH Family Support Centres (FSCs).
Refer here for more info.

For more information, please contact our Family Support Centres at:
KKH FSC Tel: 6297 0203
NUH FSC Tel: 6772 4471

1. Lasagne
2. Steamed Potatoes with Salmon
3. Homemade Pizza
4. Steamed Macaroni with cheese
5. Mee Goreng
6. Mee Siam
7. Macaronic Soup
8. Bolognese Fried Rice
9. Ba-Chang Lazy Rice
10.Pineapple Lazy Rice
11.Yam Lazy Rice
12.Cabbage Lazy Rice
13.Steamed Pearl Rice with Corn & Sausage
14.Vegetarian Chicken Rice
15.Fish Porridge
16.Chicken Briyani
17.Japanese Curry Rice
18.Fried Kway Teow
19.Fried Bee Hoon

1. Fried Fish with Chilli Sauce
2. Stir Fried Prawns
3. Steamed Promfret
4. Fried Lime Chicken
5. Spicy Chicken
6. Semur Daging
7. Dark Sauce Kampung Chicken
8. Char Siew
9. Chives Dumplings
10. Beef Potato Patties
11. Chicken Nuggets
12. Potato Nuggets
13. Steamed Fish & Vegetable Nuggets with cheese
14. Curry Vegetables
15. Braised Mushrooms
16. Scrambled Egg with Broccoli
17. Steamed Silky Egg
18. Braised Tea Egg
19. Cheese Carrot Egg
20. Cabbage Omelette
21. Baked Cheese Toufu
22. Masala Vadai
23. Garlic Bread

1. Carrot Soup
2. Corn with Pork Ribs Soup
3. Tumeric Chicken Soup
4. Homemade Fishball Soup
5. Spinach, Tofu & Egg Soup
6. Yellow Pumpkin & Spinach Soup
7. Double-boiled Soup
8. Chicken Soup
9. Mixed Vegetables & Chicken Soup
10. Potato & Spinach Soup
11. Beetroot Soup

Snack, Dessert & Drink
1. Tuna Sandwich
4.Fried Crackers with filling
5.Chocolate Brownies
6.Sweet Potatoes Recipes
8.Chocolate Pudding
9.Chilled Water Chestnut Dessert
10.Chestnut Porridge
11.Fungus Dessert
12.Fungus Porridge
13.Red Bean Soup
14.Green Bean Soup
15.Green Bean Barley Dessert
17.Peanut Butter Snack Spread
18.Fortified Milk
19.Banana Milkshake
20.High-Protein Milkshake
21.Fruit Energizer Drink
22.ABC Juice
23.Beetroot Drink
24.Almond Drink
25.Soya Bean Drink
26.Chrysanthemum Drink
27.Winter Melon Drink

Saturday, July 15, 2006

Make your own curry powder for fish & meat

Meat Curry Powder
400g ground coriander
150g ground aniseed
100g ground cummin
100g black or white pepper
150g chilli powder
80g ground turmeric

Ground separately:
2 cinnamon sticks, abt 5 cm long
10g cardamoms
8 cloves

Fish Curry Powder
400g ground coriander
150g ground aniseed
150g ground cummin
100g black or white pepper
150g chilli powder
70g ground turmeric

Ground separately:
10 cardamoms
6 star anise
6 cloves
2 cinnamon sticks, abt 5 cm long
40g fenugreek, left whole

Mix spices and store in airtight bottles. To make paste, add 2 tablespoons water or cooking liquid for every tablespoon of curry powder.

Wednesday, July 12, 2006

Chinese Cooking Ingredients

Cooking Oil
Polyunsaturated oils are preferred for Chinese
cooking. Chinese consider peanut oil as being the
most flavoursome, but corn, safflower, and
soya oils are used. Butter, margarine, and
olive oil are never used for Chinese wok cookery.


Bean Sauce
After soy sauce is brewed, the soybean pulp is
removed from the vats and made into several
types of condiments. The first is Bean Sauce,
{sometimes called Brown Bean Sauce or Soybean Condiment).

Use this rich condiment to replace soy sauce
where a thicker gravy is desired. Especially
good used as a marinade for roasted meats.

Sweet Bean Sauce
Use this intriguing sauce along with or in place of
Hoisin sauce for a similar but more subtle flavor.
Mix it with Hot Bean Sauce in Szechuan dishes to
cool things off a bit. Sweet Bean Sauce is also
typically used in Peking style foods.

Hot Bean Sauce
Add to any recipe that yearns for extra zip.
Made from Soy and Kidney Beans, fresh
Szechuan Chilies, Sesame Oil and seasonings,
this spicy condiment offers a delightfully
complex flavor. Our brand has the best balance
of flavors of any SM has tried.

Any unused portion of this or any of the
other sauces can be kept in a jar in the
refrigerator for several months.

Black Bean Garlic Sauce
Savory, ready to use sauce with aromatic black
beans and garlic. Use in stir frys and steamed
dishes. For a simple dish, stir fry some diced
chicken in 1 Tbs. sauce. Add some diced green
and red bell pepper to complete the dish.
You'll like this one for the flavor and convenience.

Black Bean Chili Sauce
Savory fermented soy beans and spicy chilies,
ready to season stir-fried Black Bean Shrimp or
other pungent recipes. Spread it on a fish fillet
and steam for a memorable treat.

Chili Paste With Garlic
A tangy hot bean sauce with an extra shot of
tasty garlic. A bit warmer than Hot Bean Sauce(above).

Hoisin Sauce
A rich brownish red Asian sauce made from
soybean paste, garlic, vinegar, sugar, and spices.
Constantly used in Egg Rolls, Cha Siu (barbecued
pork)and other dishes.

Oyster sauce
A staple condiment of Chinese cooking, this
rich brown sauce is made with oysters, soy sauce,
salt, and spices. The fishy taste abates in
the brewing process. Be aware that cheaper
brands may have MSG and other additives.

Spare Rib Sauce
Ready-to-use sauce makes delicious ribs.
A careful blend of tomatoes, sesame seeds,
rice wine and garlic and exotic seasonings.

Roots or Stems of Plants

Dried root with a distinctive odor and flavor.
Use Minced Garlic or Garlic Chips in stews, and
soups. Garlic Powder can be used in marinades,
or mixed with herbs and rubbed into poultry,
pork, or beef before cook.

Ginger has a slightly biting and hot note.
Its aroma is rich, sweet, warm, and woody.
It is widely used in Chinese cooking.

Straw Mushroom
A delight to your eye and a treat for your palate
with their subtle, gentle flavor. Makes a nice
addition to a relish tray.


Chinese Cooking Wine
Flavorful rice wine in the Chinese style is
often hard to find. We are happy to have some
for you. Use in stir frying or other types of cooking.

Dried Sichuan Chilies
Small, reddish-brown and sizzling. Use in stir
frys to flavor the oil for dishes like Kung Pao
Chicken. Grind or crush to add sizzle where needed.

5-Spice Powder
An ancient spice mixture of Star Anise,
Sichuan Peppercorns, Fennel (anise seed),
Cloves and Cinnamon. Strong, hot, fragrant, and
slightly sweet, a little of this powder goes a
long way. Use it to season baked or stir
fried meats or red cooked (braised) dishes.

Hot Pepper Oil
Bits of fiery hot chilies in vegetable oil used
with abandon in many regions of China.
Serve at the table to add life to any dish. Very hot.

Rice Vinegar
Vinegar mainly consists mainly of acetic acis
and some vitamins B1 and B2. There are two kinds
of Chinese rice vinegars: white and black.
Unlike Western products, Chinese vinegars are
more nutritious and feature more interesting
flavors. Rice vinegars can be used
both in cooking and for dips at the table.

Star Anise
A subtle licorice flavor somewhat like fennel,
comes from these dried seeds that resemble
8-pointed flowers. Quite popular in red-cooking
dishes. Use to flavor your Master Sauce to make
Soy Sauce Chicken or Red Cooked Lamb.

Used in sweetish dishes. Adding some sugar can
save your dish when you have put too much salt.

Monday, July 10, 2006

Chinese Cooking Utensils

Chinese Cooking Utensils

Some of the things to cook with for Chinese are
the same as in the West. Others are quite
different. However, most Chinese dishes can be
prepared and cooked with the equipment found
in the normal home kitchen with perhaps,
a few smallish additions.

A good supply of pots and pans of various sizes
should be handy. In general, slow cooking dishes
should have thicker pots and faster cooking
things should have thinner ones.

In Chinese recipes, skillet means any shallow, thin
pan which oil can be heated quickly for various
forms of frying.Deep frying, of course calls for
something deep enough in which to float the
pieces to be deep fried.

For the handling of materials being cooked, you
can use the ordinary ladle, leaking ladles, and
perforated frying shovels.

Of course, you will want to add your home kitchen
with Chinese cooking utensils such as a wok
and bamboo steamers as you go along and get
more ambitious; which you'll find very useful and
indispensable once you put you hands on them.

This helps you to have a better understanding of
the utensils used in a typical Chinese kitchen and
help you decide if you want to invest in some.

Bamboo Steamers - Great for steaming food and
are designed to fit inside the wok. The texture of
the bamboo allows steam to circulate and
evaporate so that less moisture will form on
the inside of the lid. The bamboo steamer has
the additional asset of allowing more than one
layer of food to be steamed simultaneously -
just stack a second basket on top of the first.

Chinese would boil water in a wok then stack
bamboo steamers over the wok, up to 5 layers,
with the food needing less steaming on top,
and the most, at the bottom.

Bamboo steamers are attractive and can be used to
serve food as well. They sure will fascinate yours guests!

Tip: To clean a bamboo steamer, simply rinse it
with water. Do not use detergent or it will absorb
the flavor of the soap and spoil the taste of your
food the next time you use it.

The Chinese Spatula - This is a long-handled wide
shovel-like blade spatula specially designed for
stir-frying in the wok, known as 'wok sang' by the Chinese.

The edge of the spatula blade is rounded to fit the
shape of the wok, and the utensil itself is sturdier
overall than the usual Western version, to allow
stirring and tossing of large quantities of food as
well as removing food from the wok.

The Chinese Wire Strainer - This wide, flat wire-
mesh strainer with a long bamboo handle is very
useful for removing deep-fried foods from hot oil
or noodles from boiling water. It drains oil and
liquid more efficiently than those metal perforated
types. The long bamboo handle won't conduct heat
and helps keep you farther away from the cooking
heat. The most common size for home use is 6" diameter.

Sizzling Platter - Sizzling-platter dishes, also called
"iron-plate" dishes, have recently become popular
menu items in Chinese restaurants. These dishes
are named for the heavy iron platter that is used
for serving.

The platter is heated to a high temperature, placed
on its wooden tray, and delivered to the table.
When hot stir-fried food is spooned onto the
platter, the sizzle is very dramatic.

Clay-Pot - Clay-pot dishes are the Chinese version
of the American casserole. The main difference
is that they are cooked on top of the stove rather
than in the oven. The design of the clay-pot
assures good retention of heat, so that even if
dinner is delayed, the food stays piping hot.

Clay-pots add an indefinable richness of flavor to
soups and hot pots.

Steaming Stand Or Rack - useful in steaming food.

Long Wooden Chopsticks - The Chinese sometimes
use chopsticks for putting food into and taking
things out of a wok especially during deep
frying, but you may use your fingers, forks or
ladles, if you have not learned to use chopsticks.

Chopping Block - The Chinese prefer a wooden
chopping block over the plastic ones because it
does not slip as easily and a big heavy wooden
block big enough to hold what you're chopping
is easier to find. However, you can always lay a
damp kitchen towel under a plastic board
to prevent slipping. Never soak a wooden
chopping block.

Instead, scrub with soap and hot water after us
and keep dry when not in use. Occasionally, you
can use vinegar and lemon juice to clean, sanitize
and deodorize a chopping board.

Other Chinese Cooking Utensils

Wok - The most basic traditional Chinese cooking utensil.

Cleaver - Lg. knife for chopping.

Sunday, July 09, 2006

Make Your Own Spice Mixes

Make Your Own Spice Mixes:

1 tsp. Ground cinnamon
1 tsp. Ground cloves
1 tsp. Fennel seed
1 tsp. Star anise
1 tsp. Szechwan peppercorns

1 tsp. Oregano
1 tsp. Marjoram
1 tsp. Thyme
1 tsp. Basil
1 tsp. Rosemary
1 tsp. Sage

7/8 cup Granulated sugar
2 Tbsp. Ground cinnamon

1 tsp. Dates
1 tsp. Prunes
1 tsp. Dried apricots
1 tsp. Lemon juice

3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder

Saturday, July 08, 2006

Chinese Five Spice

Chinese Five Spice

2 tablespoons aniseed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

In a spice grinder or with a mortar and pestle,
combine all ingredients (in batches if
necessary); grind until mixture becomes a fine
powder. Store in an airtight container for
up to 6 months.

Yield: about 1/2 cup.

Wednesday, July 05, 2006

kitchen tips

* To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.

* A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.

* For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat).

* Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking.

* Never heat pesto sauce - the basil will turn black and taste bitter.

* It's important to let a roast -- beef, pork, lamb or poultry - sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.

* Steak Sauce With A Kick: Deglaze your frying pan (after searing your New York steaks) with brandy. Add two tablespoons of butter, a little white wine and a splash of Grand Marnier. Serve over steaks - you'll never use steak sauce again.

* Marinate red meats in wine to tenderize.

* Marinate chicken in buttermilk to tenderize.

* Use margarine instead of butter to panfry or saute. Butter burns quickly.

* When browning ground meat, brown several pounds and drain. Divide evenly in freezer containers and freeze. Unthaw in microwave for quick fixing next time.

* Instead of adding raw garlic to sauces, saute the garlic first for a milder flavor.

* Thaw frozen meat and poultry in the refrigerator and not on the kitchen counter where bacteria can grow.

* Microwave garlic cloves for 15 seconds and the skins slip right off.

* When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.

* Rescue stale or soggy chips and crackers: Preheat the oven to 300F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool, then seal in a plastic bag or container.

* Tenderize pot roast or stewing meat by using two cups of hot tea as a cooking lquid.

* When making roux for a recipe, make extra and keep in the refrigerator for future use.

* When using dried beans and peas, keep in mind that 1 cup dry beans or peas makes 2 1/2 cups cooked.

* When using rice, keep in mind that 1 cup of uncooked long-grain white rice makes 3 cups cooked.

* When using granulated sugar, keep in mind that one pound sugar is the equivalent to 2 cups.

* One way to preserve the flavor of fresh herbs is to make herb butter. Let the butter soften, then add finely chopped herbs in any combination, about 2 to 4 tablespoons per stick of butter. The butter freezes well, and you can serve it spread on French bread or with seafood or chicken.

* Chefs pound meat not to tenderize the meat, but to help even the meat so it cooks evenly.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If a recipe calls for 1 cup sour cream, you may substitute 1 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk.

* When using fresh herbs such as dill, chives, parsley, etc., hold them together in small bunches and snip with kitchen scissors. It is a lot faster this way, and you'll find the herbs will be light and fluffy, not bruised and wet as they often get when chopped.

* Brown gravy in a hurry with a bit of instant coffee straight from the jar... no bitter taste, either.

* To hasten the cooking of foods in a double boiler, add salt to the water in the outer boiler.

* Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

* To keep potatoes from budding, place an apple in the bag with the potatoes.

* Add a little lemon and lime to tuna to add zest and flavor to tuna sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich instead of tomatoes. Use mustard instead of mayo to cut the fat and add a tang.

* Thaw fish in milk for fresher flavor

* Put meat used for stir frying in freezer for 45 min. to 1 hr. to make slicing easier.

* You can correct greasy gravy by adding a little baking soda to it.

* If you need only 1/2 an onion, save the root half. It will last longer.

* Keep popcorn fresh and encourage more kernels to pop by storing in the freezer.

* Lemons stored in a sealed jar of water will produce twice the juice.

* Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.

* Add a small amount of lemon juice to the artichoke cooking water to retain the color of the artichoke.

* A low-calorie solution for high-fat frying of corn tortillas is to place them in the oven, directly on the rack. Bake at 350 F, to desired crispness. The tortillas will automatically fold over into taco shell form with just a little postioning help.

* Egg whites should always be at room temperature before whipping. Be certain there is no yolk in the whites and that the bowl and beaters are perfectly clean. Cream, on the other hand, should be well-chilled. For the largest volume, chill the bowl and beaters before whipping.

* When using spaghetti, keep in mind that 8 ounces of uncooked pasta makes 4 cups cooked.

* Before opening a package of bacon, roll it. This helps separate the slices for easy removal of individual slices.

* Ground spices really should be replaced every 6 months or so! Unless you know you will use them up fairly quickly, buy a bottle in partnership with a friend and split the contents. You'll each benefit from fresh spices.

* Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer.

* Place green fruits in a perforated plastic bag. The holes will allow air to circulate while retaining the ethylene gas that fruits produce during ripening.

* Marshmallows won't dry out when frozen.

* Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disappear when done.

* For fluffier, whiter rice, add one teaspoon of lemon juice per quart of water. To add extra flavor and nutrition to rice, cook it in liquid reserved from cooking vegetables.

* Cheese won't harden if you butter the exposed edges before storing.

* Sausage patties rolled in flour before frying won't crack open during cooking.

* Two drops of yellow food coloring added to boiling noodles will make them look homemade.

* When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel.

* Fresh fish freeze well in a milk carton filled with water.

* Make your own celery flakes. Just cut and wash the leaves from the celery stalks; place them in the oven on low heat or in the hot sun until thoroughly dry. Crumble and store in an air-tight container.

* When picking a melon, smell it for freshness and ripeness. Check to see that the fruit is heavy in weight and that the spot on the end where it has been plucked from the vine is soft.

* When tossing a salad with a basic vinaigrette, always make the vinaigrette at least 1/2 hour ahead of time and let the mixture sit to allow the flavors to marry. Pour the vinaigrette down the side of the bowl, not directly on the greens, for a more evenly dressed salad.

* For the perfect boiled egg, cover eggs with cold water and a pinch of salt. Bring the water to a full boil. Remove the pan from the heat and cover. Let the eggs sit for 8-9 minutes. Drain the water and place the eggs in ice water to cool to stop the cooking process.

* A jar lid or a couple of marbles in the bottom half of a double-boiler will rattle when the water gets low and warn you to add more before the pan scorches or burns.

* When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board.

* When braising meat, cook it at a low temperature for a long time to keep the meat tender and have it retain all the juices.

* When cooking any kind of strawberry dessert, add a splash of aged Balsamic vinegar to the recipe to enhance the flavor of the strawberries.

* For fresh flavor in orange juice add the juice of one lemon.

* The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.

* Store freshly cut basil on your kitchen counter in a glass with the water level covering only the stems. Change the water occasionally. It will keep for weeks this way, even develop roots! Basil hates to be cold, so NEVER put it in the refrigerator. Also, regular cutting encourages new growth and healthier plants.

* A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.

* Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.

* No "curly" bacon for breakfast when you dip it into cold water before frying.

* Noodles, spaghetti and other starches won't boil over if you rub the inside of the pot with vegetable oil.

* To keep cauliflower white while cooking - add a little milk to the water.

* Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

* Buy mushrooms before they "open." When stems and caps are attached snugly, mushrooms are truly fresh.

* Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.

* If lettuce starts turning a little brown (but not slimy) it may not be suitable for salads, but it is for sauteing. Sauteed salad greens like lettuce, radicchio, and endive make an unusual but tasty side dish. Saute lettuces just as you would spinach. Cook them quickly in a little olive oil, minced garlic, and salt. They taste great, and you cant tell that the greens were once a little brown.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* When using all-purpose flour, keep in mind that one pound flour is the equivalent to 4 cups.

* Cookies will spread if your dough is too pliable by allowing butter to get too soft. If your cookies are spreading too much, try refrigerating the dough for a couple of hours before baking.

* Cookie dough can be frozen up to three months in an airtight container or refrigerated three to four days.

* Check cookies at minimum baking time.

* Let cookies cool completely before storing. Store different types of cookies in separate containers so they'll keep their original flavor and texture.

* A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard:butter.

* To make your own corn meal mix: combine 1 cup corn meal, 1 cup all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.

* When working with dough, don't flour your hands; coat them with olive oil to prevent sticking.

* Butter pie pastry scraps: sprinkle with cinnamon and sugar, and bake like cookies.

* If your cake recipe calls for nuts, heat them first in the oven, then dust with flour before adding to the batter to keep them from settling to the bottom of the pan.

* When going on a picnic, keep sandwiches from becoming soggy by packing lettuce and condiments in separate containers. Add them to sandwiches just before serving.

* Maple-flavored syrup, commonly found on the shelves in the store and in restaurants, is actually corn syrup flavored with a bit of pure maple syrup to keep the cost down.

* Use paper bags rather than plastic to store lettuce and celery in the crisper. They will stay fresh longer.

* Bread will stay fresh longer if a celery rib is stored with it in the package.

* Save butter wrappers in the freezer to use for greasing pans when baking.

* To keep salt from clogging in the shaker, add 1/2 teaspoon of uncooked rice.

* Drain deep fried foods on brown paper grocery bags as opposed to paper towels to retain crispness.

* To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping.

* Pancakes are lighter and fluffier when you substitute club soda for milk in the batter.

* Do not use metal bowls when mixing salads. Use wooden, glass or china.

* A simple way to sharpen kitchen shears: cut a piece of steel wool.

* Don't just keep dental floss in your medicine cabinet. Keep some in the kitchen. It's a great tool. Unflavored dental floss is often better than a& knife to cleanly cut all kinds of soft foods, soft cheese, rolled dough, layered cake and cheesecake.

* Whenever possible, warm your dinner plates slightly in the oven before serving so the meal stays a little bit hotter.

* Ultimate Disposable Pastry Bag:
Take a heavy-duty zipper-seal plastic bag and snip off one corner, making a slightly curved cut. Using a standard two-piece plastic coupler (available wherever cake decorating supplies are sold), insert the larger piece into the hole. Choose a tip and secure it with the coupler's ring. Fill the bag and zip the top closed. Decorate away, then remove the coupler/tip assembly and toss the bag. No messy cleanup!

* Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.

* Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

* If you have a problem opening jars: Try using latex dishwashing gloves. They give a on-slip grip that makes opening jars easy.

* If guests are coming and you're behind making dinner, throw some onions on to saute and your kitchen will smell wonderful and homey.

Sunday, July 02, 2006

Chinese Cooking Methods

The art of Chinese cooking is not, contrary to
popular belief, complicated and difficult.

Most Chinese dishes do not require a complex
processing and equipment in the kitchen as does
one of China's most famous dishes, Peking duck.

Simplicity is the key to Chinese cuisine as
evidently shown in their various cooking methods.
When you have the ingredients, seasonings and
marinades ready, you can use one of the following
methods to cook in Chinese.

Roasting - Roasting is not family cooking in China,
since few Chinese kitchens have facilities for
roasting. Only restaurants go much into roasts and
Cantonese restaurants excel especially in these.
In roasting, raw ingredients are marinated in
seasonings before being roasted in an oven or
barbecued over direct heat from charcoal fire,
with the roast turning slowly round and round.

Marinades is added inside and out from time to
time so that the skin remains smooth and shiny,
instead of rough and flaky, and the meat remains
juicy instead of powdery. The Peking duck is one
of China's most famous dishes cooked this way.
Families can go to food shops to buy roast meat
or poultry and eat it cold. But for the crisp juicy
hot roast duck, one has to go to a restaurant.

Boiling - Strictly speaking, this means cooking food
in boiling water (A liquid is boiling when the
surface is continually agitated by large bubbles).
Violent boiling should be avoided. It wastes fuel;
it does not cook the food any faster, it tends to
make the food break up and so spoils the
appearance; the liquid is evaporated too quickly
with the consequent danger of the food burning.

There are one or two exceptions to this rule;
for example, when one wants to drive off water
quickly from syrup or a sauce to make it thicker,
then violent boiling with the lid off hastens
the process.

In Chinese cooking, there is very little big-fire
boiling, as a complete process. Chinese would not
consider eating boiled potatoes. After a thing is
boiled, the natural question is - Now what of it?
Quick plain boiling is often only a preparatory
process for other ways of cooking - where the
term parboil comes into place.

There are some exceptions, such as plain boiled
celery cabbage with salt and a little lard, or boiled
yam, to eat with sugar. But celery cabbage and
yam are such cook-proof things that they are good
in any method prepared. It's not necessary to use
continued big fire after water has started to boil,
because water cannot be hotter than 100° C or 212°F.

Turn the fire to medium if you want but to make
sure that it is at least hot in all parts, especially
in a large tall boiling or steaming pot, the fire
must be big enough for you to see the steam
come out.

Shallow frying - shallow frying uses a small amount
of oil in a frying pan or wok at a temperature
lower than stir-frying. Ingredients are usually cut
into slices or flat pieces, and are used as they are,
slightly coated with batter or rubbed with
seasonings. Fish is ideal for this cooking method.

The presentation side of the food should be fried
first as this side will have the better appearance
because the oil is clean, then turned so that both
sides are cooked and browned.

Sauces, if called for, are then added. Food cooked
this way is tender inside with some crispness outside.

This method is quite similar to sautéing in the West.

Saturday, July 01, 2006

Stocking Your Shelves For Chinese Cooking

Stocking Your Shelves For Chinese Cooking

Here is a list of the "Basic Ingredients And Utensils"
you need to cook Chinese food.

Basic Ingredients

1. Celery - Regular celery works well in stir-fries.

2. Chinese Rice Wine - It adds flavor and is good
for removing strong odors, such as fish.

3.Chinese Dried Black Mushrooms - Found in bins in
Asian markets. cheaper brands work fine in soups
and stir-fries.

4. Cornstarch - Used in stews, marinades, and as a
thickener. Can substitute for tapioca starch in recipes.

5. Garlic - Along with ginger, it is often used to season cooking oil.

6. Gingerroot - Always use fresh ginger unless the
recipe states otherwise.

7. Green Onion (Also known as spring onions) -
Often used as a garnish. If you don't care
for the taste of raw green onions, combine them
with the other ingredients in the wok just before serving.

8. MSG (Monosodium Glutamate) - Optional.
If a recipe calls for MSG and you don't want to use
it, try a bit of sugar as a substitute. If you're out
of MSG, substitute Accent.

9. Oyster Sauce - The cheaper brands are fine for
use in stir-fries; stick to the more expensive
brands for dips.

10.Rice - Long grain for meals; short grain
or "sticky" rice for desserts or snacks.
For something different, try a scented rice,
such as jasmine.

11. Sesame Oil - Used as a flavoring in stir-fries
and soups.

12. Soy Sauce - both light and dark. The bottles are
not always clearly labeled, but you can tell by
holding it up to the light - dark soy sauce is
thicker and darker.

13. Vegetable Oil for frying - It's healthier and has
a higher smoking point than peanut oil. Also,
peanut oil goes rancid sooner, which can be a
problem if you don't cook Chinese food often.

14. Other Items You May Want To Have On Hand:

Black Bean Sauce
Chile Paste, Chile Sauce
Fish Sauce (Southeast Asian)
Hoisin Sauce
Oyster Sauce
Plum Sauce
Sweet And Sour Sauce
Hot Chili Oil
Rice Vinegar
Rice Wine
Dry Sherry (a common substitute for rice wine)
Sesame Oil (also called sesame seed oil)
Soy Sauce, Light
Soy Sauce, Dark


1. Chopsticks - Use in the kitchen for stir-frying
and mixing ingredients.

2. Cutting Board - Wood or acrylic are best.

3. Knife - for cutting and chopping

4. Wide blade Spatula - for stir-frying

5. Wok - Carbon Steel is best.**

*(Assuming you already have other basic cooking tools and supplies)

**For electric ranges, it is better to have a flat-
bottomed wok, as a round-bottomed wok may
reflect back and damage the heating element.

You'll want to add items as you go along - such
as a cleaver and a bamboo steamer - but this will
get you started. There are many dishes you can
prepare with these basic supplies.

A Few Tips

If possible, go to an Asian marketplace for Asian
vegetables. They will be less expensive, and the
produce may be fresher.

When preparing a dish, put all your cut vegetables
on a large platter. (A flat baking tray is ideal.)
When stir-frying, the individual vegetables are
added separately,ensuring that none are
overcooked or undercooked. However, if you
put the vegetables on separate plates until
needed, you'll wind up with a lot of extra
dishes to wash.

Don't put any condiments on the table. In many
restaurants in Asia, the chef will become quite
upset if he sees a customer drowning the food in
soy or Worcestershire sauce. Chances are, if you
leave the condiments in the cupboard your family
won't even miss them.

Chinese Sauces And Seasonings - Storage Instructions

Must Be Refrigerated after Opening

Black Bean Sauce
Chile Paste, Chile Sauce
Fish Sauce (Southeast Asian)
Hoisin Sauce
Oyster Sauce
Plum Sauce
Sweet And Sour Sauce

Can Be Stored in the Cupboard

Hot Chili Oil
Rice Vinegar
Rice Wine
Dry Sherry (a common substitute for rice wine)
Sesame Oil (also called sesame seed oil)
Soy Sauce, Light
Soy Sauce, Dark

Storing Chinese Sauces And Seasonings:

Always keep the container tightly sealed (this is
especially important for sauce that needs to be
refrigerated). Store non-refrigerated sauce
away from direct heat and light

There is nothing wrong with storing a sauce like
soy sauce in the refrigerator instead of the
cupboard. In fact, the sauce may keep its flavor
longer. It's just that refrigeration is not required.

What about canned sauce?
If you shop at Asian markets, you may find
certain types of sauce, such as sweet and sour
sauce, sold in cans as well as bottles.

For canned sauce, place in a sealed container
after opening and refrigerate.

What is the shelf life of different types of Chinese sauce?
It varies, depending on the type of sauce and even
the specific brand. Properly stored, all sauces
should have a shelf life of at least three months.

What are the main signs that a sauce is starting to
go bad?
In general, a change in flavor and/or color is the
first indication that a sauce is beginning to lose its

For more specific tips, I turned to the experts.
Sandra Gin of Asian Family Products offers the
following advice on refrigerated sauce: "I suggest
that once the sauce lid is opened, you should
always refrigerate the sauce instead of leaving
the sauce out on the kitchen counter top where
warm conditions can easily form bacteria.
If the sauce is refrigerated, the oyster sauce or
hoisin sauce can be kept for up to 3-6 months.

Obviously, the sooner you can consume the sauce,
the better it is and the less likely bacteria will build
inside the sauce.

Some signs you can look for sauces going bad
include the formation of bacteria (white or
green fuzzy ball), water separated from the
thickening agents binding the sauce, and a
bad sauce odor."

When it comes to soy sauce, I received the
following advice from the Consumer
Department at Kikkoman. While the comments
refer specifically to Kikkoman soy sauce, in
general they should be applicable to other soy
sauce brands:

"For the freshest tasting sauce, we recommend
using Kikkoman Soy Sauce within three to six
months after opening. The sauce is still safe to use
beyond this time but the quality may not be at its best.

Once opened, the freshness and flavor of the
sauce will slowly deteriorate. Therefore, we also
recommend refrigerating the soy sauce after
opening. Refrigeration helps the flavor and quality
characteristics remain at their peak for a longer
period. In addition, our soy sauce will not spoil if
it is not refrigerated but its quality will decline faster.

A fresh bottle of Kikkoman Soy Sauce should have a
piquant flavor and reddish-brown color. When
opened and exposed to air, naturally brewed
soy sauce will darken and become stronger in
flavor and aroma over time.

This is the result of oxidation. Although this is not
harmful in any way, it will cause the quality to
decline. With an older bottle, the sauce may
appear darker in color and have a strong,
heavier taste. We believe the flavor of our soy
sauce is at its peak when the bottle is first opened."

Saturday, June 24, 2006

Meme: 10 Things I Miss of Mum's Cooking

I was tagged by hoangtam/tt with this MEME.

1. Curry Chicken - my mum version is abit of typical chinese style with the smell of dried shrimps, thick yellowish red gravy.

2. Dumpling - the Dumpling comes with sweet bean paste filling, chestnut, meat, very tasty, which cant buy from anywhere.

3. Pink Png Kueh - comes with savoury bean paste filling with a lot of pepper.

4. Steam eggs cake - normally 1 day b4 chinese new year, she will manually use a whisk to mix abt 10 eggs with flour and sugar then send them to steam, after steaming will check the cake got open mouth or just flat flat, very pang tan on this issue.

5. Mee kia with egg - If there is a member having birthday on that day, she will cook mee kia soup with sugar then add a egg in a pot for everyone to eat.

6. Egg skin with fish paste filling - this is a normal soup in the family, she will fry the egg skin then put in the fish paste or minced pork filling then add tang hoon and fishball to cook as soup for dinner.

7. Stingray with spicy black beans - you cant find this dish anywhere, its my favourite goes well with black soya sauce.

8. Fried kueh teow mee - every saturday or sunday, she will fry kueh teow with yellow noodles with beansprouts together with sweet black sauce for whole family breakfast.

9. Bittergourd with spicy black beans - this dish is my father favourite, she will fry it with 3-layer pork as a side dish for dinner.

10.Taukwa with pork - this dish is also my kids favourite, taukwa with pork goes well with a little of dark soya sauce.

This MEME makes me miss my mum dishes, she only depend on her memory but never note down, all on agar-agar estimation. Some dishes look simple, but its very yummy to me.

Thank you tt for tagged me, which make me recalled those were the days of my mum' dishes i have tasted and enjoyed.

Hereby i pass these MEME to Ellena Mummy, joyce, Edith.

Monday, June 19, 2006

Ingredient name in chinese and english



麵粉/中筋麵粉 Plain flour /all-purpose flour
低筋麵粉/低根粉 cake flour / soft flour / weak flour / low protein flour
高筋麵粉/筋麵/根麵/高根粉 gluten flour/strong flour/bread flour/baker's flour/high protein flour
全麥麵粉 whole wheat flour
澄麵粉/澄粉/澄麵 non-glutinous flour / wheat flour / wheat starch
自發麵粉 self- raising flour
粗玉米豆粉 polenta / yellow cornmeal
粟粉/粟米粉/玉米粉/玉米澱粉 corn flour / cornstarch
生粉/太白粉/地瓜粉 potato starch / potato flour
樹薯粉/木薯粉/茨粉/菱粉/泰國生粉/太白粉/地瓜粉 Tapioca starch / tapioca flour
蕃薯粉/地瓜粉 sweet potato flour
馬蹄粉 water chestnut flour
葛粉 arrowroot flour
臭粉/胺粉/阿摩尼亞粉/嗅粉 powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn
發粉/泡打粉/泡大粉/速發粉/蛋糕發粉 baking powder
蘇打粉/小蘇打/梳打粉/小梳打/食粉/重曹 baking soda / bicarb ofsoda
塔塔粉/他他粉 cream of tartar
卡士達粉/蛋黃粉/吉士粉/吉時粉/ custard powder
卡士達/克林姆/奶皇餡/蛋奶餡 custard / pastry cream
蛋白粉 egg white powder?
粘米粉/黏米粉/在來米粉/在萊米粉/再來米粉 rice flour
糕仔粉 cooked rice flour
糯米粉 glutinous rice flour / sweet rice flour
鳳片粉/熟糯米粉/糕粉/加工糕粉 fried sweet rice flour / fried glutinous rice flour
綠豆粉 mung bean flour / tepung hun kwee
小麥胚芽/麥芽粉 wheat germ
小麥蛋白/麵筋粉 wheat gluten
鹼水/(木見)水 alkaline water/lye water/potassium carbonate
硼砂 borax
石膏 gypsum
酵母/酒餅 yeast/ibu roti
麵包/麵飽 bread
土司麵包/吐司 toast
麵包糠/麵包屑 breadcrumbs
香草豆/香草莢/香草片/香子蘭莢 vanilla bean/vanilla pod
香草精/雲尼拉香精/凡尼拉香精 vanilla extract/vanilla essence
香草粉 vanilla powder
班蘭粉/香蘭粉 ground pandan/ground screwpine leaves/serbok daun pandan
班蘭精/香蘭精 pandan paste/pasta pandan
玫瑰露/玫瑰露精 rosewater/rosewater essence essence
杏仁粉 almond flour/almond mieal
皮屑 grated zest/grated rind
海苔粉 ground seaweed
黑蔗糖漿/糖蜜/甘蔗糖蜜 molasses
金黃糖漿 golden syrup
楓糖漿/楓樹糖漿/楓糖 maple syrup
玉米糖漿 corn syrup/karo syrup
葡萄糖漿 glucose syrup
麥芽糖漿 barley maltsyrup/maltsyrup
麥芽糖 maltose/malt sugar
焦糖 carmael
果糖 Efructos
乳糖 lactose
轉化糖 invert sugar
日式糙米糖漿 amazake
綿花糖霜 marshmallow cream cream
冰糖 ROCK sugar
椰糖/爪哇紅糖 palm sugar/gula malacca
黃砂糖 brown sugar
紅糖?/黑糖? dark brown sugar
紅糖?/黑糖? muscovado sugar
金砂糖? demerara sugar
原蔗糖 raw sugar/raw cane sugar/unrefined cane sugar
白砂糖/粗砂糖 white sugar/refined sugar/refined cane sugar/coarse granulated sugar
細砂糖/幼砂糖 castor sugar
糖粉 icing sugar/confectioners' sugar
糖霜/點綴霜 icing/frosting
蜜葉糖/甜葉菊 stevia/honey leaf
代糖/阿斯巴甜 aspartame/sweetener/sugar substitute
牛油忌廉 butter cream
巧克力米/朱古力米 chocolate vermicelli
巧克力削/朱古力削 chocolate curls
巧克力珠/朱古力珠 choc bits/chocolate chips
椰絲/椰茸/椰子粉 desiccated coconut/shredded coconut
涼粉/仙草 grass jelly
果子凍/果凍粉/(口者)喱 jelly
魚膠粉/吉利丁/明膠 gelatine sheets/powdered gelatine 
大菜/大菜絲/菜燕/燕菜精/洋菜/洋菜粉/瓊脂 agar agar powder
食用色素 food colouring
牛油/奶油 butter
瑪珈琳/瑪琪琳/乳瑪琳/雅瑪琳/人造奶油/菜油 margarine
起酥油/起酥瑪琪琳 pastry margarine / oleo margarine
豬油/白油/大油/板油? lard / cooking fat
酥油/雪白奶油 shortening
硬化椰子油 copha
烤油? dripping
淡忌廉 light cream/coffee cream/table cream
鮮奶油/忌廉/鮮忌廉 cream/whipping cream
1 light whipping cream
2 heavy whipping cream/heavy cream/thickened cream
3 double cream/pure cream
酸奶油/酸忌廉/酸奶酪?/酸乳酪? sour cream
酸奶 buttermilk
牛奶/鮮奶/鮮乳 milk
奶粉 powdered milk / milk powder
花奶/淡奶/奶水/蒸發奶/蒸發奶水 evaporated milk
煉奶 condensedmilk/sweetened condensed milk
起士/起司/芝士/乳酪/奶酪/乾酪/乳餅 cheese
起司粉 powdered cheese
奶油起司/芝士忌廉/奶油乳酪/凝脂乳酪 cream cheese
瑪斯卡波尼起司/馬司卡膨起司/馬斯卡波涅起司/義大利乳酪 mascarpone cheese
優格/乳果/酸奶酪?/酸乳酪? yoghurt
優酪乳 yoghurt drink/drinking yoghurt
黃豆 soy bean
紅豆 red bean/adzuki bean
紅豆沙/烏豆沙 red bean paste
綠豆 mung bean
綠豆片 split mung bean
薏米 pearl barley
沙莪粒/西米/小茨丸 pearl sago/pearl tapioca
蓮藕 lotus root
蓮蓉 lotus paste
紅棗 chinese red dates
蜜棗 preserved red dates
棗泥 red date paste
龍眼乾/龍眼肉/桂圓/圓肉dried longan
葡萄乾 raisin
柿餅 dried persimmon
桃脯 dried peach
杏脯 dried apricot
蘋果脯/蘋果乾 dried apple
陳皮 dried orange peel/dried tangerine peel
百合 dried lily bulb
蜜漬櫻桃/露桃/車梨子 glace cherry/candied cherry
蜜漬鳳梨 glace pineapple/candied pineapple
腰子豆/腰果/腰果仁/介壽果 cashew nut
花生 peanut
瓜子/南瓜子 pepitas / dried pumpkin seeds
崧子/松子仁 pine nut
栗子 chestnut
栗蓉 chestnut puree / chestnut paste
核桃/核桃仁/合桃/胡桃 walnut
杏仁/杏仁片/扁桃 almond
北杏/苦杏仁 apricot kernel / chinese almond / bitter almond
南杏 apricot kernel
榛果/榛仁 hazelnut / filbert / cobnut
開心果/阿月渾子 pistachio
堅果/澳洲堅果/夏威夷果/澳洲胡桃/澳洲栗/澳洲核桃/昆士蘭龍眼/昆士蘭栗macadamia / california nut
山胡桃/胡桃 pecan
石鼓仔/馬加拉/油桐子 candlenut / buah keras
白果/銀杏 ginkgo nut
檳榔 betel
芝麻 sesame seed
蓮子 lotus seed
罌粟子 poppy seed
亞答子 atap seed
法式吐司 french toast
裸麥麵包 rye bread
派/批 pie
塔/撻 tart
凍派/凍批 cream pie
蛋塔 egg tart / custard tart
法式蛋塔 quiche lorraine
戚風蛋糕 chiffon cake
海綿蛋糕 sponge cake
泡芙 choux pastry / puff
瑪琳/焗蛋泡 meringue
蛋蜜乳 eggnog
可麗餅 Ecrepe
煎餅/熱餅/薄烤餅 pancake
厚鬆餅 pikelet / hotcake
墨西哥麵餅 tortillas
曲奇 cookies
慕斯/慕思 mousse
布甸/布丁 pudding
司康/比司吉 scones
舒芙蕾 souffles
洋芋塊 hash brown
英式鬆餅/瑪芬麵包 english muffin
鬆糕/瑪芬 american muffin 
格子鬆餅 waffle
蕃茄醬: ketchup
水蜜桃罐頭: peaches in syrup
切片水蜜桃罐頭: sliced peaches in syrup
綜合水果罐頭: cocktail fruit in syrup 
蘇打餅干: saltine crackers
白醋: rice vinegar (工研醋)
烏醋: black vinggar
辣椒醬: chili sauce
牛頭牌沙荼醬: bull head barbecue sauce/Chinese barbecue sauce
抹荼粉: green tea powder
餛鈍皮: wonton wrapper/wonton skins
水餃皮: dumpling wrapper / dumpling skins /gyoza wrapper.
春捲皮: spring roll wrapper , egg roll wrapper......
黑木耳: dried black fungus
燒海苔: roasted seaweed sushi nori
蝦米: dried shrimp
鹹蛋黃: salted egg yolk
杏桃果膠 apricot glaze
薑粉 ginger powder
耐烤巧克力豆 choc bits(澳洲的英文名) / chocolate chips(美國、加拿大的英文名?)
洋梨 pear
杏桃 apricot
無花果乾 dried fig
手指餅乾 sponge fingers / ladyfingers / savoiardi(義大利名)
蕃茄醬 tomato sauce(普通甜的)
蕃茄醬 tomato paste(義大利料理用的)
白醋 white vinegar(西洋料理用的)
豆辦醬 chilli bean sauce
XO醬 XO sauce
桂圓 dried longan
黑木耳 black fungus / wood ear fungus
燒海苔 toasted nori seaweed
板海苔 nori seaweed / dried sea laver
南乳 fermented red beancurd
雜糧預拌粉 multi-grain flour
威化餅乾 wafer biscuit
幼糖 caster sugar
軟化牛油 soft butter
麵粉 plain flour
玉米粉 ( 太白粉) cornflour
自發麵粉 self-raising flour
乾椰絲 dessicated coconut
葡萄乾dried currant
糖份混合物 icing sugar mixture

Sunday, May 21, 2006

Singapore hawker food - jimmy chua

Poultry & meat

1. Haninese chicken rice
2. Barbecued pork
3. Marinated Duck
4. Roasted pork
5. Crispy fried chicken

1. Loh mee
2. Minced pork noodles
3. Nyonya laksa
4. Fried hokkien mee
5. Mee Rebus
6. Curry noodles
7. Asam laksa
8. Bee-hoon with fish fillet
9. Stir-fried xing-zhou vermicelli
10. Fish ball noodles
11. Stewed noodles in hokkien
12. Laksa with dried shrimps
13. Fried seafood mee goreng
14. Stir-fried mee siam
15. Crispy noodles with seafood
16. Fired silver rice noodles
17. Mee siam
18. Stir-fried Rice noodles
19. Stir-fried longevity noodles
20. Big prawn hokkien mee
21. Stir-fried kway-teow with clams
22. Fish head bee-hoon
23. Fried rice noodles with drop egg sauce

Bak Kut Teh
1. Bak Kut Teh
2. Braised salted peanuts
3. Braised pork trotter
4. Fragrant taro rice
5. Stewed chicken feet with beancurd
6. Salted mustard greens
7. Pork tail herbal soup

Desserts & Dumplings
1. Moon-cake with double egg yolks
2. Stewed rice cup cake
3. Pumpkin & taro sweet soup
4. Alkaline glutinous rice dumplings
5. Peanut sweet paste
6. Tau-suan
7. Snowy moon-cake with lotus paste
8. Mango pudding or Durian pudding
9. Deep fried sesame balls
10. Red bean soup with lotus seeds
11. Glutinous rice cake
12. Taro paste moon-cake in puffy crust

1. Stir-fried carrot cake
2. Kaya coconut spread
3. Steamed shrimp dumplings
4. Steam glutinous rice with peanuts
5. Glutinous rice with dark soy sauce
6. Savoury steamed rice dumplings
7. Fried cai-tou guo
8. Tauhu goreng
9. Black-eyed ben dumplings
10. Layer curry puffs

Another book by jimmy chua

Saturday, May 20, 2006

Please note

I will not be typing recipes here, if there are certain recipes you are keen in, please email me (I will send via email)

Thank you.