Chinese Sweet Corn and Carrot Soup

Chinese Sweet Corn and Carrot Soup

Another simple chinese soup recipe for sharing...

Ingredients (Serve 2 Pax)

1. 1 Sweet Corn (Cut into Big Chunk)
2. 1 Big Carrot (Cut into Big Chunk)
3. 1 Chicken Bones or 5 pieces  of Pork Ribs
4. Salt (Optional, as the natural flavour is good enough if you prefer something light)

Steps

1. Boil Chicken Bone/ Pork Ribs for a few minutes and drain it
2. Put Chicken Bone into pot filled with approx 4 cups of water
3. Add Sweet Corn and Carrot into pot
4. Boil it for 30 to 45 minutes
5. Add Salt to taste

Good to go with Rice and 2 to 3 more Chinese dishes.

Steamed Bean Curd (Tofu) with Minced Meat and Wolfberry

Steamed Bean Curd (Tofu) with Minced Meat and Wolfberry

This is a very simple dish that required almost no skills in cooking. It is very suitable for busy professional and starters or simply if you just need another dish on the dining table.

All you have to do is to ensure that the Minced Meat is cooked and not overcooked. And the best point is that you don't need a pan, just stack it into the rick cooker or steamer and there you go, it is done after 15 minutes.

Healthy, easy to cook and taste good too! What are you waiting for? Try it now! =)

Ingredients

1. One pack of Bean Curd (Tofu)
2. 100 grammes of Minced Pork
3. Light Soya Sauce
4. Fine White Pepper
5. Wolfberry (Gou Qi Zhi) (One for each piece of beancurd)
6. 3 teaspoon of Hua Diao Jiu (Rice Wine)

Preparations

1. Add 3 teaspoons of Light Soya Sauce and 1/2 teaspoon of White Pepper into Minced Meat, mixed them together and marinate for 10 to 15 minutes
2. Slice the Bean Curd into 8 pieces
3. Place Bean Curb on a steam-proof plate with some depth (approx 2cm will be good enough) to contain the gravy
4. Add the Minced Meat on top of the Bean Curd
5. Tuck a Wolfberry into the Minced Meat
6. Spread 2 teaspoons of Light Soya Sauce & Hua Diao Jiu over the bean curds

Steps

1. Place the bean curd into a steamer for 10 to 15 minutes.

Serve while Hot.

Good to go with Rice and 2 to 3 other Chinese Dishes

Grilled Prawns with Marinade and Herbs

Grilled Prawns with Marinade and Herbs

For seafood lovers, you will love this. Using lemon marinade with garlic will help to increase the appetizing flavour of this grilling recipe.

This is great to go with a plate of Pasta.

Ingredients

1. 8 Big Grey or Tiger Prawns (Deshelled and Deveined)
2. 5 tablespoon of Olive Oil
3. 1 1/2 tablespoon of Mixed Herbs
4. Half Lemon (Squeeze into Juice)
5. 1/2 teaspoon of Salt
6. 3/4 teaspoon of Coarse Black Pepper
7. 1 tablespoon of Minced Garlic

Preparations

1. Lightly rub salt on prawns
2. Add all ingredients and marinade prawns for 30 minutes
3. Soak Bamboo Skewers into water for at 30 minutes. This will help to prevent it from being burn during the grilling process

Steps

1. Put Prawns into bamboo skewers. 2 to 3 prawns in each skewer depending on the length of the skewer. Do not discard the marinating sauce as during the grilling process, you can spread the remaining sauce to increase the flavour
2. Place them on an aluminium foil or on a baking tray
3. Put into a preheat oven, set in grill mode for approx 15 minutes. (Spread marinating sauce onto prawns every 5 minutes)

Serve while Hot!

Good to serve with a Pasta or as a Side or as a Party finger food.

[Guest Post] Chocolate Hazelnut Cheesecake by Sarah

 

Chocolate Hazelnut Cheesecake

From Sarah @ The Sweet Life

Thesweetlifeonline.blogspot.com

 

I have to admit, I used to have a sort of prejudice against desserts catering to dietary restrictions, disbelieving in the potential goodness. Oh was I wrong. This is one of my favorite desserts I have ever made. Ever. The chocolate hazelnut cheesecake is so rich and creamy and pure. But wait there's more, it's also healthy!

Raw Chocolate Hazelnut Cheesecake

gluten-free, soy-free, sugar-free, raw, vegan

Crust

1 cup hazelnut meal

1/4 cup + 2 Tbsp raw cocoa powder

3 Tbsp maple syrup

1 tsp vanilla

1 pinch sea salt

The best pan to use for this recipe would be a Flexi-pan or other type of silicone mold. Otherwise a spring form pan works great. If you're very brave and don't have a Flexi-pan but want individual cheesecakes, use a muffin pan, lightly oiled. It will take a little tlc to get the cheesecakes out, but you can do it! This recipe would fill a 9" spring form pan or about 12 individual molds.

Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about 1/4 inch thick.

Set aside while you making the filling.

The Filling

2 cups raw cashews, soaked and rinsed

1/4 cup + 2 Tbsp hazelnut butter (peanut butter works too)

1/2 cup coconut oil, melted

1/2 cup maple syrup

1/2 cup cocoa powder

1/2 cup water

2 tsp salt

In a food processor or mixer blend together cashews, maple syrup, water, and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend all together, scraping down again, until mixture is uniformly combine.

Spoon or pipe filling on top of crusts. Stick cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).

Once frozen remove cheesecake from pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake, flip tin upside down and give it a few good whacks again the counter. They could start to slowly side out at this point. Be patient, gravity is on your side. If a few minutes have past and the cheesecakes are still refusing to drop, use a lighter to heat the bottom of the tin briefly; the heat will help release the cake.

Place cakes in the refrigerator and make the chocolate sauce.

 Chocolate Sauce

1/3 cup coconut oil, melted

1 tsp vanilla

1/4 cup maple syrup

1/4 cup cocoa powder

Mix ingredients together with fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden.

Top with hazelnuts. Serve cold.

Stir-fry Cucumber with Garlic, Oyster Sauce and Dried Shrimps

Stir-fry Cucumber with Garlic, Oyster Sauce and Dried Shrimps

There are a lot of benefits in cucumber, good for our complexion is one of the well known fact as we can see that there are a lot of facial products that are made from cucumber. Other than that, it is also a cooling vegetable that helps to reduce the heat from our bodies. Hence, if you are feeling some heatiness in your body, you can take this vegetable to cool your body down.

Here is a simple way to cook cucumber to provide more varieties than just eating it fresh and raw, but of course, to retain its nutritional value, eating it raw is the best.

This recipe is almost the same as Stir-fry Cucumber with Dried Shimps, except that my boyfriend added oyster sauce to the recipe.

Ingredients

1. 1 Cucumber
2. 1 1/2 tablespoon of Dried Shrimps (Washed)
3. 1 tablespoon of Garlic
4. 1 tablespoon of Light Soya Sauce
5. 1 tablespoon of Oyster Sauce
6. 2 tablespoon of Hot Water
7. 1 1/2 tablespoon of Cooking Oil

Preparation

1. Peel off Cucumber skin by using a peeler
2. Deseed Cucumber by cutting Cucumber into 2 (vertically), use a metal spoon to scoop out the seeds
3. Cut it into thin slices
4. Washed Dried Shrimps

Steps

1. Add Cooking Oil in hot pan
2. Add Dried Shrimps and stir-fry until fragrant
3. Add Garlic and stir-fry until fragrant (before garlic turn brown)
4. Add Cucumber and stir-fry for approx 2 minutes
5. Add Light Soya Sauce, Oyster Sauce and Hot Water
6. Stir-fry to mix well for approx 4 minutes

Good to go with Rice and a few other chinese dishes.

Tips and Comments:

• A refreshing dish and is easy to cook with minimum ingredients!
• I prefer cucumber to be softer in this dish, but if you prefer cucumber to taste crunchy, shorten the time to simmer.

Chinese Pear and Apple with Pork Ribs Soup

Chinese Pear and Apple with Pork Ribs Soup

I am surprised with the outcome of this recipe. It is very delicious and sweet, and there is no need to add any salts or soya sauce to increase the flavor.

Great for sweet tooth! =)

Ingredients (Serve 4 pax)

1. 6 pieces of Pork Ribs
2. 2 Pears (Cut into big chunks and deseed)
3. 2 Apples (Cut into big chunks and deseed)
4. 2 Dried Honey Dates (Washed)

Steps

1. Boil Pork Ribs for a few minutes and drain it
2. Add Pork Ribs and all ingredients into a pot with approx 5 Cups of water
3. Boils it for 30 minutes and turn to slow heat for at least another 45 to 60 minutes.

And you are good to serve!

Good to go with Rice and two to three Chinese Dishes.