Mashed Sweet Potatoes

Thursday, December 25, 2008


* 6 sweet potatoes, peeled and cubed
* 3/4 cup whipped cream
* 1/2 cup butter
* 3/4 cup maple syrup


1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
2. With an electric mixer on low, blend potatoes, slowly adding whipped cream, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup, to taste. Blend until smooth. Serve warm.

Turkey Gravy

* 1/2 cup butter/ Margarine
* 1/2 cup and 3 tablespoons flour (I use Robin Hood easy blend flour)
* 2-3 clove garlic, mince
* 1 teaspoon fresh ground black pepper
* 4 cups pan drippings

1. Drain the pan drippings for the roasted turkey through a fine strainer.
2. Let sit and then remove any fat from the top of the drippings.
3. In a medium saucepan, melt butter/ margarine.
4. Brown garlic.
5. Add in black pepper.
6. Add in flour, constantly whisk for about 3 minutes over low heat.
7. Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened.

Roasted Turkey

* 1 (18 pound) whole turkey, neck and giblets removed
* 2 cups kosher salt
* 1/2 cup butter, melted
* 2 large onions, peeled and chopped
* 4 carrots, peeled and chopped
* 4 stalks celery, chopped
* 2 sprigs fresh thyme
*2 springs fresh Rosemary
* 1 bay leaf
* 1 cup dry white wine


1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig each of thyme and Rosemary, and the bay leaf. Scatter the remaining vegetables,thyme and rosemary around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Roasted Butternut Squash with Orange Maple

* 1 small butternut squash (2 lbs
* 1 tsp ground cinnamon
* 1/4 cup orange juice
* 1/4 cup maple syrup

Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges.

Place wedges cut side up in a large glass baking dish. Sprinkle cinnamon on top. Combine orange juice and maple syrup and drizzle over squash wedges. Cover with foil and roast for 45 minutes. Spoon syrup over wedges before serving.

Deviled Eggs


* 6 eggs
* 1/2 stalk celery, finely chopped
* 1/4 onion, finely chopped
* 1/4 cup mayonnaise
* salt to taste
* 1 dash hot pepper sauce
* 1 tbsp Dijon mustard
* paprika, for garnish


1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt, hot pepper sauce and mustard.
3. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Fresh Pumpkin Pie


* 2 cups sugar pumpkin
* 1 recipe pastry for a 9 inch single pie crust
* 2 eggs
* 1 cup packed light brown sugar
* 1 tablespoon all-purpose flour
* 1/2 teaspoon salt
* 2 1/2 teaspoons pumpkin pie spice
* 1 (12 fluid ounce) can evaporated milk


1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

Pumpkin spice recipe:

* 4 teaspoons cinnamon
* 2 teaspoons ginger
* 1 teaspoon allspice
* 1 teaspoon nutmeg


1. Mix ingredients in a bowl and store in an airtight container.
2. After you make this recipe and taste it – you can adjust the spices to suit your taste.

Basic Flaky Pie Crust


* 1 1/4 cups all-purpose flour
* 1/4 teaspoon salt
* 1/2 cup shortening, chilled
* 4-5 tablespoons ice water


1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 3 to 5 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

White Chocolate Chip Cookies

Wednesday, December 24, 2008


* 1 cup unsalted butter
* 1 cup white sugar
* 3/4 cup packed brown sugar
* 2 eggs
* 1 1/4 cups unsweetened cocoa powder
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon vanilla
* 2 cups white chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

White Chocolate Macadamia Nut Cookies


* 1/2 cup butter
* 3/4 cup white sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 8 ounces white chocolate, chopped
* 1 (6.5 ounce) jar macadamia nuts, chopped


1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Almond Banket

Thursday, December 11, 2008

Banket is a traditional Dutch pastry that is made in long tubes of pastry, with an almond paste filling. They are often also shaped into the first letter of people’s names or used to spell out Christmas greetings.


  • 2 cups all-purpose flour
  • 1 cup butter
  • 1/2 cup water
  • 1 1/2 cups almond paste
  • 1/4 cups corn starch
  • 2 eggs
  • 3/4 cup white sugar
  • 1/4 teaspoon almond extract
  • 1 pinch salt
  • 2 egg white, beaten
  • cinnamon sugar, for garnish

  1. To make the dough, use a food processor fitted with metal blade and add the flour, butter.

  2. Pulse until mixture has a small crumb-like texture. Add the water and mix until dough will press together into a ball.

  3. Divide into 6 equal portions. Shape into 5” x 2” (approx.) rectangles. Wrap and refrigerate.

  4. Preheat oven to 350 degrees F. Grease cookie sheets or line parchment paper.

  5. To make the filling, Put in the processor bowl Almond Paste, sugar, egg yolks (reserving egg whites) and cornstarch. Mix until the filling comes together.

  6. Cut into 4 equal portions.

  7. Roll each portion into a 12“ rope (just like modeling clay.) Lightly flour your hands if sticking. Place rolls on a tray, cover and set aside.

  8. Beat egg whites with one teaspoon of water until frothy. Set aside.

  9. On a lightly floured surface, roll one piece of refrigerated dough into a 3” x 14” strip.

  10. Center one Almond Paste rope on dough strip about one inch in. Brush short ends with egg white and fold in.

  11. Roll up long way, jelly roll style and trim if needed. Brush edge with egg white, trim as needed and pinch seams together. Repeat until all bankets are rolled.

  12. Place bankets 2” apart, seam side down, on cookie sheets. Brush with egg whites and springkle with cinnamon sugar.

  13. Prick with a fork every inch, deep enough to pierce the dough and just touch the filling.

  14. Bake for 30 minutes or until golden brown. Cool sheets on cake rakes. When bankets are cool, gently release from pan and wrap well. Cut into desired pieces to serve.

Homemade Almond Paste

1 1/2 cups blanched almonds (8 ounces)
1 1/2 cups confectioners sugar (icing sugar)
1 egg white
1 1/2 tsps. almond extract
1/4 tsp. salt

Place almonds in a food processor; cover and process until smooth. Add the confectioners sugar, egg white, almond extract and salt; cover and process until smooth.

Divide almond paste into 1/2 cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.

Spanakorizo/ Spinach and Rice (Greek)

Wednesday, December 10, 2008


  • 1/3 cup olive oil
  • 2 onions, chopped
  • 2 pounds fresh spinach, rinsed and stemmed
  • 1 large tomato, chopped
  • 2 cups chicken broth
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried parsley
  • salt and pepper to taste
  • 2 cup uncooked white rice
  • 1/2 lemon, juiced
  • 1-3 tbsp feta cheese


  • Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in chopped tomato and broth. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, simmer and covered for 20 to 25 minutes, or until rice is tender. Add more water/broth if necessary.Add little Feta cheese and fresh lemon after it's cooked and stir well.

  • Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in chopped tomato and broth. Stir in rice, season with dill, parsley, salt and pepper. Pour into rice cooker, push start button and sit back.Let the rice cooker do the work! Add Feta cheese and fresh lemon after it's cooked and stir well.

    Banana Crumb Muffins

    Sunday, November 16, 2008

    They're scrumptious and melt in your mouth!


    * 3/4 cups all-purpose flour
    * 3/4 cups whole wheat flour
    * 1 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 3 bananas, mashed
    * 1/2 cup white sugar
    * 1 egg, lightly beaten
    * 1 tsp vanilla
    * 1/3 cup butter, melted

    * 1/3 cup packed brown sugar
    * 2 tablespoons all-purpose flour
    * 1/8 teaspoon ground cinnamon
    * 1 tablespoon butter


    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
    2. In a large bowl, mix together all purpose flour, wheat flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanila and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
    3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
    4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

    Indonesian Braised Beef in Coconut Milk ( Opor Daging)

    * 1 kg beef, cut into bite sizes
    *900 cc coconut milk
    * 2 tsp palm sugar
    * 1 lemongrass, crush
    * 3 lime leaves
    * 6 shallots
    * 3 cloves garlic

    * 5 candlenuts
    * 1 tsp pepper corn
    * 1 tsp coriander seeds
    * 1/2 tsp cumin
    * 1 cm galangal
    * 2 tsp salt

    1. In food processor, grind together shallots, garlic, candlenuts, pepper corn, coriander seeds, cumin, galangal and salt in to a paste.
    2. Heat oil in a frying pan, fry the ground spices until fragrant. Add coconut milk, palm sugar, lemongrass and lime leaves into 1, bring to boil.
    3. Add chicken or beef, bring to a boil over medium heat. Reduce heat and simmer and stir frequently until chicken or beef is tender and the liquid have reduced to a rather thick sauce.
    4. Serve with steam rice.

    Peach Marshmallow Cake

    Sunday, November 09, 2008

    -Fresh or canned peach, sliced

    -200 gm digestive biscuits
    -80 gm melted butter
    Crushed digestive biscuits and mix well with melted butter. Press into a 8” tin. Refrigerate for later use.

    -150 gm of marshmallow
    -300 ml of milk (full cream milk)
    -200 ml of whip cream
    2 tsp of gelatine powder
    Put all the ingredients into a pot. Boil over small fire until gelatine is dissolved.

    -1/2 pkt of peach flavor Jello
    -200 ml of water
    -2 tsp of gelatine powder
    Boil all ingredients until dissolved

    Pour marshmallow filling into the prepared baking tin with biscuit base. Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced peach. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool or cool Jello on it. Put in fridge to chill. Cut into small pieces to serve.

    Old Fashioned Pancake

    This is a great basic and easy recipe. Much..much better than anything from a box. They were fluffy, soft and tasty.
    so, why buy a mix if you can make from the scratch?

    * 1 1/2 cups all-purpose flour
    * 3 1/2 tsp baking powder
    * 1 tsp salt
    * 3 tbsp white sugar
    * 1 1/4 cups milk, warmed
    * 1 egg, room temperature
    * 1 tsp pure vanilla extract
    * 3 tbsp butter, melted

    1. In a medium bowl, whisk together the egg and vanilla, set a side.
    2. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg mixture and melted butter; mix until smooth. Let it stand for 10 minutes.
    3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

    Credit: allrecipes

    Peach Custard Kuchen

    Tuesday, September 09, 2008

    Kuchen ([koo-KHuh n] or (kû'kən, -KHən) is the German word for "cake," is used as the name for several different types of sweet Dessert,Pastry, and gateaux. The term itself may cover as many distinct desserts as its English counterpart "cake."
    If you like peach cobbler, this is definitely for you.

    • 1 cup all-purpose flour
    • 2 tablespoons suga
    • 1/4 teaspoon salt
    • 1/8 teaspoon baking powder
    • 1/4 cup margarine or , softened
    • 1 1/2 cups sliced fresh peaches (about 3 medium)
    • 1/3 cup >sugar
    • 1 teaspoon ground cinnamon
    • 2 egg yolks
    • 1 cup whipping cream

    1. Heat oven to 400 degrees F.
    2. Stir together flour, 2 tablespoons sugar, the salt and baking powder.
    3. Work in butter until mixture is crumbly.
    4. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8 x 8 x 2 inches.
    5. Arrange peaches in pan.
    6. Mix 1/3 cup sugar and the cinnamon.
    7. Sprinkle over peaches (it may seem like a lot, but it's not).
    8. Bake 15 minutes.
    9. Blend egg yolks and whipping cream.
    10. Pour over peaches.
    11. Bake 25 to 30 minutes or until custard is set and edges are light brown.
    12. Serve warm with vanilla ice cream.
    13. Refrigerate any remaining dessert.

    Peach Cobbler

    Tuesday, August 26, 2008

    We have been getting lots of peaches from our peach tree and since peaches can rot quickly, I've been busy to try to use it up as fast as I can. Beside eating it fresh I'll use some for our favorite peach recipe. And this one is one of the best!!
    (I will be posting a lot peach recipe next) :P

    8 fresh peaches - peeled, pitted
    and sliced into thin wedges
    1/4 cup white sugar
    1/4 cup brown sugar
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    1 teaspoon fresh lemon juice
    2 teaspoons cornstarch

    1 cup all-purpose flour
    1/4 cup white sugar
    1/4 cup brown sugar
    1 teaspoon baking powder
    1/2 teaspoon salt
    6 tablespoons unsalted butter,
    chilled and cut into small
    1/4 cup boiling water

    3 tablespoons white sugar
    1 teaspoon ground cinnamon

    1. Preheat oven to 425 degrees F (220 degrees C).
    2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
    3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
    4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

    Cupcake Pop

    Tuesday, August 19, 2008


    1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
    2 cups cream cheese frosting
    1 flower shaped cookie cutter
    1 package chocolate candy melts
    1 package pink candy melts
    bowls for dipping
    wax paper
    aluminum foil
    lollipop sticks
    small plastic treat bags and ribbon to package the Cupcake Pops
    candy cups and truffle boxes to individually package the Cupcake Bites
    styrofoam block

    1. Bake a cake from a mix or from scratch and cool completely.
    2. Crumble cake into a fine consistency into a large bowl.
    (TIP: If the texture is too coarse, you can run it through a food processor.)
    3. Add cream cheese frosting,blend together using the back of a large spoon. Blend thoroughly.
    4. Roll mixture into 1.25" - 1.5" size balls and lay on wax paper covered cookie sheet.
    5. Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours.
    (TIP: You can speed this up by placing in the freezer for about 15 minutes.)
    6. When the balls begin to harden, shape into cupcakes using a small flower-shaped cookie cutter. Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.

    7. Once shaped, cover and return to freezer. (5-10 minutes)
    (TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day).
    8. While cupcake shapes are chilling, begin to heat up your chocolate bark.
    9. Brown chocolate bark for the bottoms. Pink or white chocolate for the tops.
    10. Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.
    11. When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
    12. Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites.
    13. Dry completely.
    14. Once dry, dip the tops of the cupcakes in the pink or white chocolate. You may need to move it around a little to cover all the exposed areas.
    (TIP: Let the pink chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake).
    15. Remove from the pink/white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far.
    (TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover).
    16. For the Cupcake Bites - just turn right side up and rest on the wax paper. Then go ahead and put a m&m on the top and add sprinkles while wet.
    17. For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.
    18. When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.
    19. For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually.

    Cream Cheese Buttercream Frosting
    * 1 (8-ounce) package cream cheese, room temperature
    * 1/2 cup (1 stick) unsalted butter, room temperature
    * 1 (1-pound) box confectioners' sugar
    * 1 teaspoon pure vanilla extract

    1. Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
    2. With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
    3. Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

    Thanks to Bakerella for a wonderful recipe.

    Ice Water Melon Drink

    Wednesday, August 13, 2008

    1-2 kg Sweet red watermelon
    500 gr Ice cube
    Couple thirsty people

    1. In a food processor blend the ice until it is finely broken up.
    2. Chop the red part of the melon. Remove excessive seeds, but it isn't necessary to remove every one.
    3. Add the melon chunks to the blender.
    4. Blend a little more until the melon is pureed and well mixed with the ice.
    5. Serve in tall glasses with a straw.
    6. Enjoy!

    Bbq Whole Pink Salmon

    -A whole pink salmon
    -8-10 thin slices of lemon
    -3 Tbsp extra virgin olive oil
    -4-6 garlic cloves, thickly sliced
    -1 medium onion, halved and sliced
    -salt and freshly ground black pepper to taste
    -2 Tbsp chopped fresh parsley

    Preheat your barbecue to high. Trim the tail and fins off the salmon. Rinse the salmon with cold water and pat dry. Slightly overlap three, 2-foot long pieces of tin foil. Arrange 4-5 of the lemon slices in a row down the centre of foil, and then drizzle the lemon slices with half the olive oil. Season the salmon all over with salt and pepper, and then set on top of the lemon slices. Stuff the cavity of the salmon with the garlic and onion. Drizzle the salmon with the remaining olive oil and top it with the remaining slices of lemon. Fold the foil over the salmon and crimp the edges to seal. Place the salmon on one side of the barbecue and turn the heat off directly underneath it. Leave the other side of the barbecue on high. Close the lid and cook the salmon for 25 to 30 minutes, or until cooked through. Set the salmon, still in the foil, on a serving platter. Open up the foil, sprinkle with parsley and serve.

    Spring Rolls

    Monday, July 28, 2008

    6 cups cabbage, shredded
    1 carrot, shredded
    1/2 cup fresh bean sprouts
    1 celery stalk, diced
    2 tablespoons chopped onion
    1 (4 ounce) can shrimp,

    2 tablespoons soy sauce
    1/8 teaspoon garlic powder
    black pepper to taste
    egg roll wrappers
    vegetable oil for frying

    1. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.

    2. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.

    3. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.

    4. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.

    5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

    Banana Berry Smoothie

    Sunday, July 27, 2008

    * 2 cups milk
    * 2 banana
    * 12 large strawberries
    * 1 tablespoons vanilla yogurt
    * 3 teaspoons honey

    In a blender, combine milk, banana, strawberries, yogurt and honey. Blend until smooth. Pour into glass and serve.

    Sticky Rice Dumpling/ Bak Chang

    Friday, July 25, 2008

    Preparation 1: Bamboo leafs

    1. Boil leaves for 2 to 3 hours and let it soak for another 30 to 40 minutes or until water cools down.
    Remove and wipe leaves individually with a wet cloth (under running water) to remove the dirt.
    3. Dry leaves with a damp cloth when ready to be use

    Preparation 2: Marinate pork
    - 1kg pork, cut to cubes
    - 2 tbsp oyster sauce
    - 2 tbsp soy light sauce
    - 2 tbsp sweet soy sauce
    - 2 tbsp rice wine
    - 2 tbsp five spice powder

    Mix all ingredients in a bowl and let to marinate for 3 to 4 hours.
    *Note: Add more rice wine if marinate is too dry, but not over use the rice wine.

    - 30 gr dried shrimp, finely chopped
    -100 gr chinese mushroom, soak,thinly sliced (the water reserve for cooking the pork)
    - 2 tbsp shallots, finely chopped
    - 1 tbsp garlic, finely chopped
    - salt & pepper to taste

    - In a wok, stir fry garlic, shallot and dried shrimp until fragrant. Stir in dried chinese mushroom, add pork and continue to fry until fragrant. Add salt, pepper and some water from the mushroom, cook until done.

    Another filling:
    - salted egg yolk
    - peanut, soak with hot water, drained.
    - whole bird eye chilli

    Preparation 3: Glutinous rice
    - 1 kg glutinous rice, pre wash and soaked for 5 hours
    - 2-3 tbsp light soy sauce
    - 2 tbsp garlic
    - 1 tbsp five spice powder, stirred in water
    - rice wine
    1. In a wok, heat oil and stir fry garlic until fragrant.
    2. Add rice and continue to fry for 5 to 7 minutes.
    3. Add soy sauce and five spice powder and continue to fry for 5 to 7 minutes.
    4. Add rice wine and continue to fry until rice is dry, oily and fragrant.

    1. Take 2 bamboo leaves and shape a cone out of it.
    2. Fill the bottom and sides with rice and hollow the center.
    3. Fill up the hole with all the ingredients ( pork, salted egg yolk, peanut, bird eye chilli) and with a little more rice, cover the top.
    4. Press and compact the con and wrap and fold the remaining of the leaves.
    5. Secure with string.
    6. Boil the dumpling for 2 to 2 and a half hours according to the size of the dumpling

    NOTE; Glutinous rice can be quite heavy for those who have indigestion, so make sure you don't over indulge on that, and balance it with Chinese tea or green tea.

    Vietnamese Grilled Lemongrass Chicken

    Sunday, March 02, 2008

    whole chicken, cut in a half (or as you like)
    3-4 stalks lemongrass
    5 shallots
    4 cloves garlic
    3 tbsp vegetable oil
    3 tbsp soy sauce
    5 tbs fish sauce
    3 tbsp oyster sauce
    3 tbsp honey
    salt & black pepper to taste

    - Make the marinade first by grinding the lemongrass, shallots, garlic and oil to a smooth paste in a blender. Add all the other ingredients and mix well.
    - Pour the marinade over the chicken and mix until well coated.
    - Allow to marinate for several hours or (best) over night.
    - Grill the chicken over hot charcoal. Turn frequently to cook the meat evenly while brushing it with the marinating sauce. Grill until chicken is cooked through and done.
    - Transfer to a serving platter and serve hot with the fish sauce dip on the side.
    **Note: If the BBQ rain out, cook chicken for 35 mins in preheated oven ( 400F) then broil for 10-15 mins

    Fish sauce for dipping:

    1 1/2 cup water
    3 tbsp rice or white vinegar
    3 tbsp lime juice
    5 tbsp sugar
    2 cloves garlic, minced or crushed
    1 red chili pepper, seeded and finely chopped
    1/3 cup pure fish sauce (nuoc mam)
    - Combine all ingredients and stir. Left over seasoned fish sauce stores well in the
    refrigerator for up to one month.


    I made this for a farewell dinner with Korean students who had been studied in here for 14 months and now has to return to their home country and also for participating MFM# 13 host by Fitri

    *** Mertua sampe nambah2 tuh...hahaha

    1. For the bananas; don't throw out the pineapple juice. Soak the sliced bananas in the juice (15 mins more or less ) and they won't turn brown.
    2. For the kiwis and strawberries; are quick & easy to slice in a hard-boiled-egg slicer.

    1 (12 ounce) container frozen
    whipped topping, thawed
    1 (8 ounce) container sour
    1 (9 inch) angel food cake
    1 (3.4 ounce) package instant
    vanilla pudding mix

    3 kiwis, peeled and sliced
    1 pint fresh strawberries, sliced
    3 bananas, peeled and sliced
    1 (15 ounce) can crushed
    pineapple, drained
    1 sprig fresh mint

    1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
    2. Cut the cake into thirds, horizontally.
    3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
    4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

    Chocolate Swirl Bread

    Wednesday, February 27, 2008

    Found this fantastic recipe from this site through this site. And for the step by step how to roll and shape the dough correctly in order to get the nice swirls can find in this japanese website

    I made a few change, I also heating up the milk with the butter ( found that heating up the butter, keeps the liquid mixture at the right temp so as to not kill the yeast). Make sure to take the temp of the heated milk butter mixture; I believe anything over 120 kills yeast as does salt, so make sure to put the salt in with the liquid and the yeast with the dry ingredients.

    The final result came out very satisfying. Nice texture, nice crust, wonderful flavor. I could eat the entire thing alone in one sitting! My family LOVES it!! Looks like I bought it from a bakery!! It is well worth the effort.


    For the chocolate paste:
    * 40g cake flour
    * 100g sugar
    * 2 egg white
    * 160g milk (warmed)
    * 50g cocoa powder
    * 20g unsalted butter

    For dough
    * 600g bread flour
    * 24g milk powder
    * 10g dry yeast
    * 10g salt
    * 50g sugar
    * 2 egg yolk
    * Warm Milk (milk + egg yolk = 420g)
    * 40g unsalted butter

    For chocolate paste
    * Mix sugar and cake flour into the egg white until smooth.
    Add coca powder into warm milk and stir till powder is incorporated into milk.
    * Add egg white mixture into the warm milk (using a sauce pan) and stir over low heat untill thicken (paste like). Then add in butter and mix till incorporated.
    * Leave chocolate paste to cool and then roll into a 14x14cm square (using plastic wrap).
    * Keep in fridge.

    For dough
    1.Place all ingredients in the bread pan of the bread machine, according to the sequence stated in the instructions of your bread machine. Select the Dough function to knead and proof the dough.
    2.Take out the dough and punch out the gas produced. Roll out the dough into a rectangle (about 45cm x 20cm) on a lightly floured work surface. Place the chocolate sheet on the middle of the dough. Wrap both ends of the dough over to cover the chocolate sheet completely. Take note that the dough should be rolled long enough for both sides to fold over the chocolate sheet, leaving a border edge of about one inch. Seal the edges tightly. The dough should now be about 15cm x 20cm.
    3. Roll dough from center to the edges to form a rectangle (about 45cm x 20cm). Do this gently to prevent the chocolate paste from oozing out. Fold the dough into 3 folds.
    4. Repeat step 3 above. (If you want to create more swirls, repeat this step twice).
    5. Finally, roll dough to 30cm x 15cm. Make a cut in the middle (length wise) leaving an inch uncut. Twist and plait. Place plaited dough in loaf pan and let proof for another 30mins or until the dough rise to about 80% of the loaf pan.
    6. Bake at 375 F (in a preheated oven at 395 F) about 35 - 40 minutes. Remove from oven and unmould immediately. Let the loaf cool off before slicing.

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