Fried rice
1. Place garlic into bowl.
Chop 5 sec / sp 5
2. Add oil, sauté 5 min /120 deg/ sp 1
3. Add rice, char Siew & peas. Warm / defrost in microwave first.
Cook 3 min, varoma/ reverse/ stir fry. Just before 3 min, add sauce.
Fried Bee Hoon
1. Chop garlic 5 sec /sp 5
2. Add oil. Saute 5 min / 120 deg/ sp 1
3. Add cabbage and marinated prawns and sauce. Cook 3 min/ Varoma/ rev/stir fry.
4. Add soaked bee hoon and sauce. Cook 30 sec / Varoma/ Rev Stir fry.
5. open lid, stir and mix manually. Repeat with 30 sec / varoma/ rev stir fry
Soy sauce chicken
1. Marinade chicken with salt, pepper, oyster sauce, rice wine, soy sauce ( light and dark), sesame oil
2. Shred big onions and ginger manually.
3. Chop garlic 5 sec /sp 5
4. Add oil. Saute garlic, onion and ginger shred 5 min / 120 deg/ sp 1
5 Add chicken pieces....... ref to the other book
Chilli crab
1. Chop garlic 5 sec /sp 5
2. Add oil. Saute onion and ginger shred 5 min / 120 deg/ sp 1
3. Add crab with chilli, ketchup and sauce and cook 4 min 30 sec / varoma/ rev stir fry
4.Drizzle a beated egg at the last 30 sec of 5 min.
Curry crab
1. Marinate crab with curry paste
2. Chop garlic 5 sec /sp 5
2. Add oil. Saute onion and ginger shred 5 min / 120 deg/ sp 1
4. add crab, cook 4 min / Varoma/ rev stir fry.
5. 1 min before complete, add thin coconut milk
PS. to cook prawns with veg, req only 3 min
Wednesday, 28 October 2015
Wednesday, 21 October 2015
Thermomix recipes 2
Fried Fresh Prawn Cake (保留古早味~炸虾并
Cauliflower with mushroom,shrimp and egg topping
Ingredients
Fried Fresh Prawn Cake (炸虾并)
- 150g Fresh Prawn Meat
- 50g Carrot
- 25g Big Onion
- 20g Spring Onion, (Chooped)
- 60g Rice Flour
- 240g Plain Flour
- 1 Egg
- 350g Water
- 20g Olive Oil
- 10g Light sauce
- Salt & Pepper to taste
- 1/4tsp Bicarbonate soda
Recipe's preparation
1. Chop prawn---1 sec /sp 5. Remove from TM Bowl.
2. Add in carrot & big onion to chop for---2 sec / sp6. Remove from TM Bowl.
3. Add in rice flour, plain flour, 1 egg, water, olive oil, light sauce, salt n pepper & bicarbonate into TM Bowl to mix well
---30 sec / sp3. Then let it rest for 30min.
Add in chopped prawn, carrot, big onion & spring onion, stir well.
---30 sec / sp3. Then let it rest for 30min.
Add in chopped prawn, carrot, big onion & spring onion, stir well.
4. Preheat oil, deep fried till golden brown.
~~*ENJOY*~~
Fish Fingers
~~*ENJOY*~~
Fish Fingers
Ingredients
15 portion(s)
Ingredient A
- 30 g Parmesan cheese
- 50 g breadcrumbs/cornflakes
Ingredient B
- 400 g boneless fish fillet
- 1 tablespoon tomato sauce
- 1 tablespoon parsley
Ingredient C
- 2 tablespoon flour
- 2 eggs, lightly beaten in a seperate bowl
Recipe's preparation
1. Add ingredient A into TM bowl. Blend for 10 seconds on speed 7 or 8 until fine crumb is achieved. Set aside.2. Add ingredient B into TM bowl and blend on speed 8 for 10 seconds or until smooth. Shape the mixture into nuggets.3. Prepare ingredient C. Dip the fish fingers into flour and then egg and then the crumbs prepared earlier (step 1). Then pan fry them for about 5-6 minutes until golden brown.
Cauliflower with mushroom,shrimp and egg topping
Ingredients
Cauliflower with mushroom,shrimp and egg topping
- 10 g Garlic, peeled
- 10 g Olive oil
- 300 g cauliflower
- Salt to taste
- 150 g Shrimp, peeled
- 30 g mushroom, sliced
- 10 g Olive oil
- 2 eggs, beaten
- 5 g spring onion, chopped
- 10 g Chinese wine
Recipe's preparation
1. Place garlic to chop at speed 5 for 5 seconds.
2. Scrape down the garlic from the wall, add olive oil to sauté. Varoma, 2 minutes, speed 2.
3. Add cauliflower to cook. Varoma, 3 and half minutes, reverse, speed . Add salt in 30 seconds before it ends.
4. Bring the cauliflower out in a plate.
5. Place shrimps, mushroom, olive oil, spring onion and Chinese wine in to cook. Varoma, 4 minutes, reverse, speed . After 2 minutes cooking time, pour the beaten egg on the lid, let it flow in the bowl slowly.
6. Pour it on top of the cauliflower.
Pepper salt shrimp
2. Scrape down the garlic from the wall, add olive oil to sauté. Varoma, 2 minutes, speed 2.
3. Add cauliflower to cook. Varoma, 3 and half minutes, reverse, speed . Add salt in 30 seconds before it ends.
4. Bring the cauliflower out in a plate.
5. Place shrimps, mushroom, olive oil, spring onion and Chinese wine in to cook. Varoma, 4 minutes, reverse, speed . After 2 minutes cooking time, pour the beaten egg on the lid, let it flow in the bowl slowly.
6. Pour it on top of the cauliflower.
Pepper salt shrimp
Recipe's preparation
1. Clean the shrimps, dry them, add salt and pepper in, mix them evenly.
2. Place the shrimps in the bowl to stir fry. Varoma, 3 minutes, reverse, speed 2.
Fried Long Bean
2. Place the shrimps in the bowl to stir fry. Varoma, 3 minutes, reverse, speed 2.
Fried Long Bean
Ingredients
Ingredients A
- 1 piece Shallot
- 2 cloves Garlic
Ingredients B
- 15 g Oil
- 5 g Anchovies
Ingredients C
- 400 g long beans, (cut small)
- Salt to taste
1 egg (mix well in a bowl)
Recipe's preparation
1. Add ingredients A to chop.
( mc,5 sec, sp 6)
2. Add ingredients B to saute.
( mc, 5 min, Varoma, sp 1)
3. Add ingredients C to cook.
( mc ,4 min, V, sp 1)
4. Add in egg through the lid hole while the knife still turning.
( mc,5 sec, sp 6)
2. Add ingredients B to saute.
( mc, 5 min, Varoma, sp 1)
3. Add ingredients C to cook.
( mc ,4 min, V, sp 1)
4. Add in egg through the lid hole while the knife still turning.
Thermomix recipes 1
The Onde Onde
Recipe:...
100gm gula Melaka (turbo 2 seconds). Set aside
20 pandan leaves cut small and 150gm water, blend at Speed 10 for 20 seconds. Pour into a piece of clean cloth and squeeze out as much pandan extract as possible.
Put 140gm glutinous rice flour, 50gm tapioca flour, 30gm sugar, pinch of salt and 130gm pandan extract into TM bowl to knead (2 minutes)
Divide dough into 20gm balls. Wrap a dollop of gula Melaka into each ball and roll it round, drop into boiling water to cook, once float, take out and roll into shreaded coconut
Tender Ribs in Hot Sauce
Recipe:
Marinate 1 kg pork ribs with 1 tbsp ginger juice and 1 tsp baking soda for 1 hour...
After that, mix 200gm water, 1 tsp sesame oil, 3 tbsp oyster sauce, 1 tbsp Chinese wine, 2 tsp dark soy sauce, 2 tbsp sugar, 1 tbsp chili sauce and 1 tsp corn flour. Pour into pork ribs to marinate for at least 1 hour.
Saute some minced garlic, dried chilies and some sliced ginger with 20gm cooking oil.
Pour in pork ribs and cook for 25 minutes Varoma Reverse Spoon speed.
Recipe:...
100gm gula Melaka (turbo 2 seconds). Set aside
20 pandan leaves cut small and 150gm water, blend at Speed 10 for 20 seconds. Pour into a piece of clean cloth and squeeze out as much pandan extract as possible.
Put 140gm glutinous rice flour, 50gm tapioca flour, 30gm sugar, pinch of salt and 130gm pandan extract into TM bowl to knead (2 minutes)
Divide dough into 20gm balls. Wrap a dollop of gula Melaka into each ball and roll it round, drop into boiling water to cook, once float, take out and roll into shreaded coconut
Tender Ribs in Hot Sauce
Recipe:
Marinate 1 kg pork ribs with 1 tbsp ginger juice and 1 tsp baking soda for 1 hour...
After that, mix 200gm water, 1 tsp sesame oil, 3 tbsp oyster sauce, 1 tbsp Chinese wine, 2 tsp dark soy sauce, 2 tbsp sugar, 1 tbsp chili sauce and 1 tsp corn flour. Pour into pork ribs to marinate for at least 1 hour.
Saute some minced garlic, dried chilies and some sliced ginger with 20gm cooking oil.
Pour in pork ribs and cook for 25 minutes Varoma Reverse Spoon speed.
Tuesday, 20 October 2015
Chawanmushi
Chawanmushi Recipe (Japanese Steamed Egg Custard/茶碗蒸し)
Recipe: Chawanmushi (Japanese Steamed Egg Custard/茶碗蒸し)
Adapted from Japanese Cooking: The Traditions, Techniques, Ingredients and RecipesIngredients:
4 medium shrimp4 gingko nuts (optional)
2 inch carrot
3 oz chicken breast
1 teaspoon sake
1 teaspoon soy sauce
2 fresh shiitake mushrooms (thinly sliced, stalks discarded)
For the custard:
3 extra large eggs, beaten
2 cups water*
1/2 teaspoon dashi-no-moto (or equal amount of dashi stock)*
1 tablespoon sake
1 tablespoon soy sauce
1/2 teaspoon salt
Water
*: Ratio of eggs to dashi stock/water is 1:3. The above measurement of water is for reference only.
Method:
Blanch prawns and set aside. Cut the carrot slices into maple leaf shapes. Blanch in salt water and drain. Cut the chicken into small cubes and marinate in sake and soy sauce for 15 minutes.Put all egg custard ingredients in a bowl and mix with chopsticks and strain into a bowl. Bring a steamer to boil and then set the heat to very low.
Divide the chicken, shiitake, prawns and carrots among four ramekins. Divide the egg mixture among the ramekins. Put the scallion on top and cover each ramekin with aluminum foil. Steam on low heat for 15 minutes. Insert a tooth pick into the egg and if it comes out clear, it’s done.
Sunday, 18 October 2015
Grilled coriander, lime and yogurt chicken wing
grilled coriander, lime and yogurt chicken wings
When you are busy, you should always remember that your oven is one of your best friends.
Ovens are great because you can chuck in some marinated raw food, and go be busy, and viola! before you know it, the food is cooked!
Today, I used my oven to grill some chicken wings for dinner.
Not just any chicken wings, mind you!
These were marinated over-night in a brine solution that had been mixed with yogurt, lime and coriander.
Apart from the fabulous flavor combination, brining, which basically means steeping the chicken in a solution of water, salt and sugar dissolves the protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicier, more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry.
The LAM detests coriander. But even he happily ate the wings and declared them to be DELICIOUS! You can’t really taste the coriander per se, It sort of gives the chicken a depth of flavor.
You just have to make these wings to see what I mean.
And here’s how.
Make the brine by whisking together warm water, salt and sugar until the salt and sugar have completely dissolved. Set this aside to cool before using.
Into the (cooled) brine, add the yogurt, lime juice and coriander. Whisk to combine.
Toss the chicken with freshly ground black pepper.
Pour the brine/yogurt mixture onto the chicken. Mix to combine. Cover the bowl with cling film and place in the fridge for at least 4 hours (preferably over-night) before grilling.
Place the chicken on a baking tray that has been sprayed with oil, skin side down.
Spray the chicken with oil and grill the chicken for 20 minutes at 180°C. At the end of this time, turn the chicken over, spray with oil and grill a further 15 minutes. You may need to adjust the cooking time, depending on how many wings you are cooking.
Garnish with chopped coriander, smoked paprika or chili flakes and lime.
Serve immediately.
These wings are waaaaaaaaaaaaay good!
Hey, don’t take my word for it. Try making them and taste them for yourself!
Ovens are great because you can chuck in some marinated raw food, and go be busy, and viola! before you know it, the food is cooked!
Today, I used my oven to grill some chicken wings for dinner.
Not just any chicken wings, mind you!
These were marinated over-night in a brine solution that had been mixed with yogurt, lime and coriander.
Apart from the fabulous flavor combination, brining, which basically means steeping the chicken in a solution of water, salt and sugar dissolves the protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicier, more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry.
The LAM detests coriander. But even he happily ate the wings and declared them to be DELICIOUS! You can’t really taste the coriander per se, It sort of gives the chicken a depth of flavor.
You just have to make these wings to see what I mean.
And here’s how.
Make the brine by whisking together warm water, salt and sugar until the salt and sugar have completely dissolved. Set this aside to cool before using.
Into the (cooled) brine, add the yogurt, lime juice and coriander. Whisk to combine.
Toss the chicken with freshly ground black pepper.
Pour the brine/yogurt mixture onto the chicken. Mix to combine. Cover the bowl with cling film and place in the fridge for at least 4 hours (preferably over-night) before grilling.
Place the chicken on a baking tray that has been sprayed with oil, skin side down.
Spray the chicken with oil and grill the chicken for 20 minutes at 180°C. At the end of this time, turn the chicken over, spray with oil and grill a further 15 minutes. You may need to adjust the cooking time, depending on how many wings you are cooking.
Garnish with chopped coriander, smoked paprika or chili flakes and lime.
Serve immediately.
These wings are waaaaaaaaaaaaay good!
Hey, don’t take my word for it. Try making them and taste them for yourself!
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