Shrimp Scampi

Tuesday, February 24, 2009

2 pounds jumbo shrimp, shelled and deveined
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
2 tablespoons cold butter
1/4 teaspoon grated lemon zest
2 tablespoons chopped parsley leaves
Lemon slices, for garnish

1. Season the shrimp thoroughly with salt and pepper. Set aside for 10-15 minutes.
2. Heat a large skillet over medium heat. When the skillet is hot, add enough butter to lightly coat the skillet. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the skillet and set aside.
3.Return the skillet to the heat and melt the rest of the butter. Add the onions and saute until just they begin to soften, about 3 minutes. Add the garlic and cook another 1 minute. Add the white wine and lemon juice. Boil the liquid until slightly thickened, about 3 - 4 minutes.
4. Add the shrimp back to the skillet. Mix well.
5. Stir in the zest and parsley.
6. Served with angel hair pasta or steamed white rice.

Lemon and Craisin Cookies

Monday, February 23, 2009

250g unsalted butter
1¼ cups icing (confectioner’s) sugar
1 tbsp lemon zest, grated finely
1 tsp vanilla extract
2 cups plain all-purpose flour, sifted
½ cup rice flour, sifted
¼ cup cornflour, sifted
¾ cup coarsely chopped craisins
1 egg, lightly whisked

Beat butter, icing sugar, vanilla extract and lemon zest in a bowl with an electric mixer until light and fluffy.
Stir in sifted flours in two additions. Then add the egg.
Stir until the egg is incorporated and divide the mixture in half.
Knead each half on a lightly floured surface until smooth.
Roll each half into a 25cm log.
Wrap in baking paper and refrigerate for 1 hour or until firm.

Preheat oven to 160°C. Prepare a baking tray with parchment paper.
Remove one of the logs from the fridge and slice into 1cm discs.
Shape into neat circles and place on the baking tray about 3cm apart.
Bake cookies for about 15-20 minutes.
Cool on wire racks.

Banana Strawberry Kiwi Smoothie

Saturday, February 07, 2009

* 1 banana, broken into chunks
* 3-4 strawberries
* 1 kiwi
* 3/4 cup milk
* 1 (8 ounce) container plain yogurt
* 2 teaspoons white sugar
* 1 tablespoon ground flax seed or wheat germ (optional)


1. Place banana, banana extract, milk, yogurt, sugar and ground flax seed into a blender. Blend until smooth and serve.

The Best Rolled Sugar Cookies


* 1 1/2 cups butter, softened
* 2 cups white sugar
* 4 eggs
* 2 teaspoon vanilla extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt


1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Source: allrecipes

Home Made Singaporean Pork Jerky [Bak Kwa]

Wednesday, February 04, 2009

Bakkwa, or rougan is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets. It is normally made from pork. Bakkwa is believed to have originated from a meat preservation and preparation technique used in ancient China that is still practiced in places with Hoklo (Hokkien) influence.

In Malaysia and Singapore, bakkwa or ba gua is the most widely used name. Cantonese speakers use the term yuhk gōn', Anglicised version long yok, while in China and Taiwan the product is more commonly known as rougan. Commercially available versions are sometimes labeled as "barbecued pork," "dried pork," or "pork jerky." Rougan is particularly popular as a snack in Macau, Malaysia, Singapore and Taiwan. In Beidou, Taiwan, it is regarded as one of the three pork delicacies.

* 1 kg ground pork


* 1 1/2 tablespoons fish sauce
* 1 1/2 tablespoons soy sauce
* 200g sugar
* 1/8 teaspoon five spiced powder
* 1/2 teaspoon kam cho (licorice) powder
* 1/2 teaspoon white pepper
* 1 tablespoon oil
* 2 tablespoons rice wine
* 1/2 teaspoon salt
* 2 tablespoons honey
*dried chili flake (optional)

1. Season the ground pork with the marinating ingredients and mix thoroughly.
2. Leave the pork in the fridge overnight or at least for four hours for the marinates to permeate the pork.
3. Preheat the oven to 175F.Place dollops of the marinated pork on a baking sheet and try to spread the meat as thinly as possible to cover the whole sheet.
4. Bake in the 175F oven for 15 minutes or until the meat is firm to the touch.
5. Use a paper towel to absorb the excess oil from the partially cooked pork before cutting it into smaller pieces.
6. The bak kwa is now ready for grilling or wrapped tightly in aluminum foil and freeze until needed.
8. Grill the bak kwa in medium heat to prevent burning.The meat does shrink quite a bit after grilling.

Oven result

Dehydrator result

Note: I using both oven and dehydrator to dry the meat.
-The dehydrator's is a lot more convenient, worry free to burn the meat and the result is great only I can't make them square.
-The oven, you got to watch very closely or you'll burn them easily but the taste absolutely best!


Mango pudding is a popular dim sum dessert. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat.

750 ml pureed mango
12,5 gr agar-agar powder
1250 ml water
370 ml evaporated milk
350 gr sugar

In sauce pan add agar-agar, sugar and water, stir and bring to boil.
Using a large bowl, mix the mango puree and evaporated milk, set aside.
Pour agar-agar mixture into mango mixture, mix well.
Pour mixture into jelly mould and chill until set at least for 3 hours.
To serve, dip the jelly mould briefly in hot water then turn the pudding out onto a serving dish. Best eaten within a day.

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