Cabbage Beancurd (Tofu) Soup

Cabbage Beancurd Soup

Sharing a simple, healthy vegetable soup!

Ingredients (Serve 3 to 4 pax)

1. 1/2 Cabbage (Cut into slices)
2. 1 packet of White, Soft Beancurds (Tofu eg. Brand Unicurd) (Slices into 8 to 10 pieces)
3. Half Carrot (Cut into thin slices)
4. 3 stalks of Spring Onions (Cut into 0.5cm, separate the white and green parts)
5. 4 cups of Water
6. 1 tablespoon of Cooking Oil
7. 1.5 tablespoon of Sesame Oil
8. Salts
9. White Fine Pepper

Steps

1. Add oil into hot pan/pot (use a pan/pot that can hold all the ingredients)
2. Add the white part of Spring Onion and stir-fry for approx 1 minutes
3. Add Cabbage and stir-fry for approx 2 minutes
4. Add Water and bring it to boil
5. Add Carrots and bring it to boil for approx 15 minutes
6. Add Beancurds and bring it to boil for approx 10 minutes
7. Add Sesame Oil, Green parts of Spring Oil and sprinkle Pepper and Salts to taste

And you are good to serve!

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

Ritz Biscuits with Tuna Spread and Cherry Tomatoes

Ritz Biscuits with Tuna Spread and Cherry Tomatoes

A simple 2 steps recipe that is easy to prepare, and look great for a party, in a intimate event or just as an appetizer before the main course.

Ingredients (for 8 Ritz Biscuits)

1. 8 Ritz Biscuits
2. 4 Cherry Tomatoes (Cut into half)
3. Tuna Spread (eg. Brand Ayam)

Steps

1. Spread Tuna on Ritz biscuit, approx 1/3 tablespoon for each biscuit.
2. Top it with half tomato for each biscuit

Good as a finger food in a party or as a side or starter before the main course.

 

 

Grilled Chicken Breast Asparagus and Carrot with Orange Marinate

Grilled Chicken Breast Asparagus and Carrot with Orange Marinate

Sharing a healthy recipe for busy professionals!

Ingredients

1. 1 piece of Chicken Breast
2. 5 stalks of Big Asparagus (Cut away 4 cm from the bottom of the stalks and peeled using a peeler)
3. 1/2 Carrot (Peeled and Cut into slim stalks)
4. 1/2 teaspoon of Salt
5. 1/2 teaspoon of Coarse Black Pepper
6. 1/2 teaspoon of Mixed Herbs (eg. Brand Masterfood)
7. 3/4 cup of Orange Juice
8. 1 tablespoons of Olive Oil

Preparation

1. Marinate Chicken Breast with Ingred no. 5 to 7 for approx 3 hrs. After approx 2 hrs, add carrot to marinate.

Steps

1. Spread Olive Oil on Baking tray
2. Add Chicken Breast and spread carrot around it
3. Place to reheat Oven, Grilled Function for approx 4 minutes.
4. Blast Chicken Breast with the remaining marinating sauce.
5. Add Asparagus and grilled for approx another 4 minutes or until chicken is cooked.

Serve while Hot!

Good to be serve as a Main Course in an intimate event.

[Guest Post] Thanksgiving with Cornbread Dressing by Michelle Rebecca

 

 Try a Taste of the South This Thanksgiving With Cornbread Dressing

As Thanksgiving approaches, it’s time to start planning the perfect Turkey Day menu. You may put a lot of thought into trying new twists on favorite side dishes and desserts, but what about your stuffing? If you automatically make the same herb-bread stuffing every year, you may want to consider a classic Southern dish: cornbread dressing.

Making cornbread dressing is not so different from making bread stuffing, and cornbread, turkey and gravy make a delicious and memorable combination. This is a traditional Southern recipe that is easy to make and a delight to the taste buds. You and your guests may love it so much you’ll need to invest in used accugrade equipment to shovel it onto everyone’s plates!

Traditional Southern Cornbread Dressing

Ingredients

6 cups crumbled cornbread

3 cups soft bread crumbs

4 ounces butter

2 cups chopped onions

2 cups chopped celery

3 to 4 cups chicken or turkey broth

1 tablespoon dried sage

1 ½ teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

2 eggs, lightly beaten

Directions

Preheat oven to 400 F.

In large bowl, combine cornbread and bread crumbs.

In a saucepan over medium heat, sauté onion and celery in butter until soft. Add to and combine with bread mixture. Add enough chicken or turkey broth to moisten. Add seasonings and beaten eggs, blending well. Spread dressing mixture in large, shallow roasting pan and bake for 20 to 30 minutes.

Although the traditional Southern way to prepare and serve dressing in outside of the bird, you can also stuff your turkey with it if you wish. In fact, the only difference between stuffing and dressing is where you put it. Putting stuffing into cavity of the turkey can give it a moister and richer flavor, although there is always the worry of possible salmonella contamination. If you stuff your turkey, just make sure the temperature in the center of the stuffing reaches 165 F.

Some Flavorful Twists

The beauty of a simple recipe like this is that it’s easy to add in other ingredients and make it your own. Try adding chopped, cooked sausage – either hot or mild – or cooked ground sausage. Other meats liked cooked ham or bacon are also delicious.

Other great add-ins include various fruits and nuts, such as chopped apples, raisins or cranberries. Try adding toasted nuts such as pecans, pine nuts or walnuts for great texture and flavor. Also, feel free to experiment with herbs like fresh parsley, cayenne or rosemary. Add what appeals to you and you’re sure to have a hit.

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

Pork Chop with Red Wine Marinate and Onions

Pork Chop with Red Wine Marinate and Onions



Red Wine and Garlic Marinade from Masterfoods

Ingredients

1. 4 pieces of Pork Chop
2. 2 Big Onions (Cut into thin slices)
3. 1/2 bottle of Red Wine Sauce (eg. Brand Masterfood)
4. 1/2 tablespoon of Worcestershire Sauce
5. 3 tablespoon of Olive Oil

Preparation

1. Marinate Pork Chop with Red Wine Sauce overnight in a fridge.

Steps

1. Add Olive Oil into hot pan
2. Spread Onions on pan for approx 1 minutes
3. Add Pork Chop on Onions and pan fry for 2 minutes
4. Turn and pan fry for approx 2 minutes
5. Turn to medium heat. Continue to turn and pan fry until Pork Chop is cooked.

Serve while Hot!

Good to serve with a Pasta or as a Main Course with a Side in an intimate event

Chinese Yacon with Red Dates Soup

Chinese Yacon with Red Dates Soup

Ingredients

1. 6 pieces of Pork Ribs
2. 1 medium Yacon (Peeled and Cut into big chunks)
3. 6 cups of Water
4. 8 to 10 big Red Dates (Washed)

Steps

1. Boil Pork Ribs for a few minutes and drain it
2. Put Pork Ribs into pot filled with approx 4 cups of water
3. Add all Ingredients into pot
4. Boil it for 30 to 45 minutes with medium heat and boil with low heat for another 40 mins

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

[Guest Post] Halloween Treats: Beef Stew With Mashed Potato Ghosts by Michelle Rebecca

Photo credit: Taste of Home

On Halloween, most people focus on buying candy, decorating their porches with carved pumpkins, turning their yards into haunted mansions, using farm equipment to create scary – but fun! – haunted hayrides, and of course dressing up their children – and even pets! – as bumblebees or little devils.

Aside from toasted pumpkin seeds and ever-present candy, food often takes a back seat during this holiday. However, you can have lots of fun creating these creepy but delicious dinner recipes. Tie an apron around your witch costume and pull out that cauldron – it’s time to bring Halloween to the kitchen!

Here’s a perfect dinner for trick-or-treat night. It’s made in the slow cooker, so you can focus on those last-minute costume touch-ups instead of fussing in the kitchen.

Ingredients:

·         2 pounds beef stew meat, cubed

·         I pound halved mushrooms

·         2 cups baby carrots

·         2 medium onions, chopped

·         1/2 cups beef broth

·         3 tablespoons tomato paste

·         1 tablespoon Worcestershire sauce

·         2 minced garlic cloves

·         ½ teaspoon ground cloves

·         ¼ teaspoon pepper

·         8 medium potatoes, peeled and cubed

·         2/3 cup sour cream

·         6 tablespoons cubed butter

·         1 teaspoon salt

·         1 cup frozen peas

·         2 tablespoons flour

Cooking Instructions:

1.     Brown beef in pan, and then combine first 10 ingredients in slow-cooker. Cook on low for about 9 hours or until ingredients are tender.

2.     About 30 minutes before serving, place potatoes in large saucepan, cover with water and bring to boil. Simmer, covered, for 15 to 20 minutes or until tender. Drain potatoes, then add sour cream, butter and half of the salt. Mash until smooth.

3.     In bowl, whisk together flour, water and remaining salt until smooth. Stir into stew. Set aside peas for the ghosts’ eyes; add remaining peas to slow cooker. Cook on high for 5 minutes or until thickened.

4.     Divide stew into bowls. Place mashed potatoes into re-sealable plastic bag and cut 2-inch hole in one corner. Pipe ghost shapes onto stew and garnish with pea eyes.

Enjoy!

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

[Guest Post] Halloween Dinner: Eyeball Subs by Michelle Rebecca

Photo credit: Taste of Home

 

Ever try eating dinner while it’s staring back at you? Kids will love this!

 

Ingredients:

·         12 small sub buns

·         1 egg

·         ¼ cup milk

·         1 tablespoon chopped onion

·         1 teaspoon salt

·         ¼ teaspoon pepper

·         1 ½ pounds ground beef

·         2 tablespoons canola or vegetable oil

·         2 medium green peppers, sliced

·         1 medium onion, sliced

·         1 jar marinara sauce

·         Sliced, pimento-stuffed olives

 

Cooking Instructions:

1.     Hollow out bun bottoms and place 1 ¼ cups of crumbled bread in large bowl. Add egg, milk, chopped onion, salt and pepper, and ground beef. Mix well and shape into 1 ½-inch meatballs. Cook in skillet with 1 tablespoon oil until no longer pink, about 20 minutes. Remove with slotted spoon and set aside.

 

2.     Add remaining oil to skillet, along with peppers and onion, and sauté until tender. Remove with slotted spoon and set aside.

3.     Add marinara sauce to skillet, bring to boil and stir for one minute. Add meatballs, peppers and onions; cover and simmer for 20 minutes

4.     Heat buns in 325 degree oven for about 10 minutes. Spoon sauce and two meatballs into each roll; garnish meatballs with sliced-olive eyes.

 

That’s just one of the fun Halloween treats you can make for your family this October! There are plenty fun, festive recipes out there you can try! You may even have so much fun cooking your spooky treats that you’ll start looking for refrigerated trucks for sale in order to open your own Halloween food truck.

 

Bone appétit!

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

[Guest Post] Easy, Delicious Pasta Primavera in Under 30 Minutes by Michelle Rebecca

 

Healthy, wholesome meals that are also quick and easy to prepare aren’t difficult to come by, if you know where to look and have a little creativity. This recipe for pasta primavera will provide a complete, balanced meal for the whole family that also happens to taste wonderful. Even the kids won’t mind the veggies!

Ingredients:

3          Yellow squash, sliced

3          Zucchini, sliced

1          Pound mushrooms, sliced

4          Tablespoons butter or margarine

1          16-ounce box penne

2          15-ounce jars Alfredo sauce

Instructions:

In a large boiler, boil water and prepare pasta according to package directions. While the pasta cooks, melt butter in large skillet over medium-high heat. Add sliced squash and zucchini and cover with lid. Allow to cook for five minutes, stirring occasionally. Remove lid and add mushrooms. Cook an additional five minutes or until all vegetables are tender. Add Alfredo sauce to skillet and warm slightly. Drain pasta and return to boiler. Combine vegetable-Alfredo mix with pasta and toss until evenly distributed. Serve immediately and enjoy.

Ideas to Enjoy Your Easy Italian Dish Even More

If you’d like to make this dinner a special affair, consider one of the following ideas:

·         Dress up the table. Dim the lights in the dining room, put a fancy tablecloth on the table, and light a couple of candlesticks. Serve bowls of the pasta restaurant-style to create a feeling like you’ve gone out for a fancy dinner.

·         Take it outside. Your pot of primavera makes a nice, portable, complete meal. Set up a picnic area and move everyone outdoors. Just make sure your Mosquito Magnet traps are set and working so you don’t have to fight the bugs to enjoy your impromptu picnic.

·         Create dinner and a movie. Slide your main furniture out of the way and create a makeshift theatre out of pillows. Give everyone their meal and settle in on the floor for a fun family film.

While this recipe will make more than enough for a family of six, you may still want some side items to go with it. Sides that go well with pasta primavera include garlic bread, bistro salad, and yeast rolls.

For dessert, consider picking up some Italian ice, cheesecake, or cannoli. A nice, freshly brewed cup of coffee or cappuccino is also a nice finishing touch for those who enjoy these beverages.

You can increase the difficulty level by trying your hand at your own Alfredo sauce. You can also simplify the recipe even further by purchasing vegetables that are pre-sliced by your grocer. However you choose to do it, though, this recipe is sure to become a family favorite that you’ll find yourself turning to over and over again.

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

Stir-fry Ginger Onion Beef with Oyster Sauce

Stir-fry Ginger Onion Beef with Oyster Sauce

A bottle of oyster sauce is one of the ingredients that can't be missed out in our kitchen as it go very well with a lot of stir-fry dishes.

Ingredients

1. 130g of Beef (Cut to thin slices)
2. 1 Big Yellow Onion (Cut into slices) (Note:I use red onion as I am running out of yellow onion)
3. 3 stalks of Green Onion (Cut into approx 5 cm in length)
4. 6 thin slices of Peeled Ginger
5. 2 tablespoon of Oyster Sauce
6. 1 tablespoon of Light Soya Sauce
7. 2 tablespoon of Olive Oil

Steps

1. Add Olive Oil in hot pan
2. Add Ginger and fry until fragrant (approx 1 minute)
3. Add Onion and fry until translucent (approx 2 minute)
4. Add Beef and fry for approx 2 minutes
5. Add Oyster Sauce and Light Soya Sauce and stir-fry to mix well
6. Add Green Onions and fry for approx 2 minutes

Serve while Hot!

Good to go with Rice and a bowl of Chinese Soup and 2 to 3 more Chinese dishes.

Stir-fry Pasta Linguine with Sausage, Eggs and Prawns

Stir-fry Pasta Linguine with Sausage, Eggs and Prawns

In the pan

Sharing a different cooking style of pasta.

Ingredients (Serve 2 Pax)

1. 2 Serving of Linguine
2. Olive Oil (quantity as suggested below)
3. Chopped Garlic (quantity as suggested below)
4. 3 stalks of Green Onion (Cut into approx 5cm in length)
5. 2 Sausage (Cut into thin slices)
6. Half Carrot (Cut into thin strips)
7. 10 Medium /Large Prawns (Deveined and deshelled)
8. 1 1/2 tablespoon of Oyster Sauce
9. Light Soya Sauce (quantity as suggested below)
10. Sea Salt

Preparation - Prawns

1. Sprinkle Salts onto Prawns and marinate for approx 5 minutes

Preparation - Eggs

1. Lightly Beat Eggs into a mixing bowl with 1 tablespoon of Light Soya Sauce

Steps - Pasta

1. Boil Pasta in boiling Water with 2 tablespoon of Olive Oil and Salt (approx 7 to 11 minutes for al-dente, follow the instruction on package)
2. Drain the pasta and rinse with cold water to stop the cooking process

Steps - Eggs

1. Add 2 tablespoon of Olive Oil in hot pan
2. Add Eggs into pan
3. Flip the eggs when one side is cooked (approx 2 to 3 minutes)
4. Repeat 3 until both side is cooked.
5. Gently place eggs onto cutting board and once it has cooled down, Cut it into thin strips.

Steps - Prawns

1. Add 1 tablespoon of Olive Oil in hot pan
2. Add 1/2 tablespoon of Garlic and fry until fragrant (approx 1 minute)
3. Add Prawns and stir-fry until 90% cooked (approx 3 minutes)
4. Scoop out Prawns on plate for later use.

Steps - Main

1. Add 3 tablespoons of Olive Oil in hot pan
2. Add 3 tablespoon of Garlic and fry until fragrant (before it turns brown, approx 2 minutes)
3. Add Carrot and stir-fry for approx 1 minutes
4. Add Pasta and stir to mix well with Garlic and Olive Oil (approx 2 minutes)
5. Add Sausage and Prawns and stir-fry to mix well
6. Add Oyster Sauce and stir-fry to mix well
7. Add Green onions and stir to mix well for approx 1 minutes
8. Taste if it is of the right taste, if it is too bland, sprinkle salts

Serve while Hot!

Good as a Main Course with a bowl of Chinese Soup and 2 to 3 more Chinese dishes.

Stir-fry Prawns and Swiss Brown Mushroom with Oyster Sauce

Stir-fry Prawns and Swiss Brown Mushroom with Oyster Sauce

A bottle of oyster sauce is one of the ingredients that can't be missed out in our kitchen as it go very well with a lot of stir-fry dishes.

Introducing and sharing a dish that goes very well with rice. If you like prawns, I am quite sure that you will like this.

Ingredients

1. 10 Medium Tiger Prawns (Deshell and Devein)
2. 10 Swiss Brown Mushroom (Cut into slices)
3. 1 tablespoon of Minced Garlic
4. 2 tablespoon of Oyster Sauce
5. 1 tablespoon of Light Soya Sauce
6. 1/2 teaspoon of Black Pepper
7. 2 tablespoon of Olive Oil

Steps

1. Add Olive Oil in hot pan
2. Add Garlic and fry until fragrant
3. Add Prawns and fry for approx 3 minutes
4. Add Mushroom and stir-fry for approx 2 minutes
5. Add Oyster Sauce and stir-fry to mix well
6. Add 2 tablespoon of hot water and stir to mix well
7. Sprinkle Black Pepper on prawns and stir-fry for 1 minutes
8. Sir-fry until prawns and mushroom is cooked approx 2 to 3 minutes

Serve while Hot!

Good to go with Rice and a bowl of Chinese Soup and 2 to 3 more Chinese dishes.

[Guest Post] Freshness in the kitchen by Michelle Rebecca

Freshness In the Kitchen

For all of the food lovers who like to experiment with new recipes in their own kitchens, the digital age is bringing more resources from the culinary world, where more and more home cooks and experienced chefs alike are able to easily learn from others online, on television, or at public cooking events. There is a big focus on information sharing, as well as other trends in food culture that are worth looking at.

One of these trends that comes along with the emergence of organic and natural foods is the idea that food used in the kitchen should be as fresh as possible. Here are some basic tips experts suggest for cooking with fresher ingredients for every recipe.

Keep Oils and Spices Cool, Dry and Dark

One important tip for any cook is to keep items like vegetable oil or other essential oils in places that help to preserve their natural chemistry. This means keeping them away from excessive heat or sunlight. With powdered spices, humidity or heat can be a problem. Putting these ingredients away in specific storage areas can help them last longer and provide more flavorful foods.

Seal Multi-use Food Containers

Another idea that goes along with the above is that cooks should take time to seal any opened containers for storage. One example is to use the handy small tools available for wine bottles after uncorking a nice red or white wine. Wine that gets used over time in cooking can benefit from being sealed and stored in a decent climate. The same idea applies to many other materials, from powdered or ground ingredients to larger bulk ingredients that store better when sealed.

Keep Fresh Produce On Hand

This step is notoriously tricky, and many of those who use whole foods in the kitchen will testify that there is definitely a challenge to using fresher fruits and vegetables. Those who fare best often have a specific organized strategy that includes planning out meals, labeling ingredients, and shopping smarter with smaller store trips. In some cases, the need to buy local, seasonally available produce adds to the challenge, since cooks get larger amounts of one ingredient, rather than a more diverse basket of foods.

The first step is to know about the shelf life of various fruits and vegetables and how long they can keep — this avoids a lot of food waste. It also helps to know about many different ways you can prepare one food, so that there is more of a chance cooks can use their whole inventory before it gets old. For example, peppers or tomatoes, which can be used raw in salads, can also provide helpful additions to soups or all sorts of other hot dishes.

Admit Defeat

One additional recommendation is for cooks who find that they have a hard time throwing out older ingredients. Many of these individuals will have to balance their thriftiness with reality if various foods get too old to provide good ingredients for meals. This is not to promote waste, but to point out that in many cases, storing older foods can cause organizational problems. In extreme cases, keeping outdated food around can lead to the risk of unsafe or unappetizing results.

Labeling, as mentioned above, is an important step, but there’s also a lot of decision-making involved. Setting up one’s own food rules can help a cook to be consistent about what is used and what is thrown away: these kinds of kitchen rules aren’t set in stone like law help details, but they can still help if followed with attention and a consistent commitment to food safety and good presentation.

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

Grilled Tomato and Onion in Bacon Rolls

Grilled Tomato and Onion in Bacon Rolls

This is a simple recipe that is easy to prepare and taste delicious too.  It looks great for a party, in a intimate event or just as an appetizer before the main course.

Ingredients

1. 1 Medium/ Big Tomatoes (Cut into 5 parts)
2. Italian Herbs (eg. Brand Masterfoods)
3. Salts
4. Coarse Black Pepper
5. 1/3 Yellow Onion (Cut into 5 parts)
6. 5 Bacons

Preparation

1. Place Tomato into a mixing bowl. Sprinkle Salt and Italian Herbs onto Tomatoes for approx 15 minutes.

On the baking tray

Steps

1. Spread Bacon on hot pan without oil. Flip after approx 1 minutes, before the side turn brown. Remove it from the pan.
2. Wrap Bacon around Tomato and Onion and secure it using a Satay Stick
3. Place them into Preheat Oven, Grilled Function for approx 15 minutes
4. At 7 minutes, turn the bacon and grill for another 7 minutes.

Serve while hot!

Good as a finger food in a party or as a side or starter before the main course.