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Showing posts from May, 2013

Chicken Wontons

Chicken Wontons Ingredients 1 Pack/About 45- 50 Wonton Wrappers (store-bought)

 30 g Fresh Ginger, unpeeled 50 ml Cold Water
 225 g Minced Chicken 1 Small Egg, lightly beaten
 1 tsp Shaoxing Wine
 1 tsp Sesame Oil 1 tsp Corn Starch
 ¾ tsp Sea Salt
 4-5 turns of a Black Pepper Mill Chili Oil Sauce
 2 Tbsp Chili Oil (With or without the chili sediment)
 2 Tbsp Light Soy Sauce
1 ½ Tbsp Sugar
 2 Tbsp Chicken Stock
 2 Scallions, chopped Method

 Crush the ginger with the flat side of a cleaver or a heavy object and leave it to soak for a few minutes in about 50ml of cold water.

 Place the chicken in a bowl and add the beaten egg, wine, ginger-soaking water (pieces discarded), sesame oil, cornstarch, salt and pepper. Mix well, using your hand to stir the stuffing briskly in one direction, making sure each batch has been fully absorbed by the meat before continue.

Lay the wonton skin flat on your hand. Place a tsp of filling in the center, and then flip the sk

Chocolate-Covered Frozen Bananas

Chocolate-Covered Frozen Bananas Ingredients 2 Bananas, halved 4 Popsicle Sticks 80 grams Bittersweet or Semi-sweet Chocolate Chips
 Chopped Almond or Peanuts, or Rainbow Jimmies, spread on a plate Wax or Parchment Paper Method
 Insert one popsicle stick about half way into each half of banana. Then peel the bananas and place on a wax or parchment paper. Freeze the bananas for 30 minutes. Microwave the chocolates chips on high for about 1-½ minutes, stir until smooth.

 Spread the chocolate onto the bananas with a spoon. Then roll banana in any if your favorite toppings. Repeat with the remainder bananas, and transfer to the freezer for another hour before serving. Makes 4 Chocolate-Covered Frozen Bananas

Spicy Peanut Noodles

This is a perfect light lunch fix, it's quick and easy to prepare as well. Just toss in some sauté shrimps or your favorite protein for a complete meal. If you're not into spicy noodles, then substitute some of the chili oil used in the recipe with peanut oil. Spicy Peanut Noodles Ingredients 200 grams Organic Soba/Buckwheat Noodle, cooked as per manufacturer’s instructions, chilled or room temperature ½ of English Cucumber, shredded, soaked in cold water for 10 minutes, and drained 3 Stalks Scallion, chopped
 Spicy Peanut Dressing 4 Tbsp Chiu Chow Chili Oil (Lee Kum Kee brand) 1 Tbsp Chiu Chow Chili Oil Sediment 4 Tbsp Natural Peanut Butter 1 Tbsp Light Soy Sauce 1 Tbsp Dark Soy Sauce 1 Tbsp Rice Wine Vinegar 2 Stalks Scallions, chopped Method

 Combine the dressing ingredients and whisk well. When ready to serve, toss the chilled soba and shredded cucumber with prepared dressing. Serves 3-4 ~ light meal

Kale Fried Rice

Kale Fried Rice Ingredients 3 Cups Cooked Cold Rice
 2 Tbsp Peanut Oil
 2 Cloves of Garlic, chopped 1 Green Chili, chopped 1 ½ Tbsp Chopped Fresh Ginger
 2 Large Egg, lightly beaten 1 ½ Tbsp Light Soy Sauce Sea Salt to taste
 Freshly Ground White or Black Pepper One small bunch Kale, chopped Method

 In a large wok over moderate heat, fry the garlic, chili, and ginger with peanut oil until they golden in color. Toss in the rice and stir frequently. Then mix in the egg and gently move it around, make sure the rice is coated with the eggs. Add the chopped kale, stir well and mix in the soy sauce, pepper, and adjust the seasoning with sea salt. Serve warm. Serves 2

Chicken and Mushroom Puffs

Chicken and Mushroom Puffs Ingredients 1 Tbsp Vegetable or Olive Oil
 1 Tbsp Unsalted Butter ½ Red Onion, finely chopped
 2 Cloves Garlic, finely chopped 225 grams Cremini Mushrooms, finely diced
 ½ tsp Red Chili Flakes
 650 grams Ground Chicken (mixture of chicken breast & thigh) 2 Tbsp Chopped Fresh Parsley
 2 Tbsp Chopped Fresh Basil ¼ tsp Italian Seasoning
 1 ½ tsp Sea Salt
 1 Large Egg Freshly Ground Black Pepper 2 (400 g x 2) (12 x 15 inches) Pre-rolled Puff Pastry Egg wash, 1 Large egg with 1 Tbsp of Water, beaten

 In a skillet over medium-high heat, sauté the onion and garlic with olive oil and butter until soften, about 8 minutes. Then toss in the mushrooms, stir, seasoned with salt and pepper and cook until the mushrooms are softened. Remove the onion and mushroom mixture and let cool slightly. In a large bowl, combine the ground chicken; onion and mushroom mixture, chili flakes, parsley, basil, Italian seasoning, sea salt, egg, and so

Breakfast Quesadilla

For a quick, simple, and healthy breakfast in under ten minutes, try this Breakfast Quesadilla recipe.    Breakfast Quesadilla Ingredients ½ tsp of Vegetable Oil 1 (10”) Flour Tortilla
 2 Large Eggs, lightly beaten
 1 Scallion, chopped Sea Salt Freshly Ground Black Pepper 2 to 3 Tbsp Shredded Jack Cheese Equipment: 10” Non-Stick Pan Method

 Heat a non-stick pan over medium heat and brush lightly with vegetable oil. Place the tortilla in the pan and pour the beaten egg, sprinkle chopped scallion, and season with salt and pepper. When the egg is almost set, top with a layer of cheese. Fold the tortilla in half, pressing down lightly with a spatula, and then carefully flip over. Cook until both sides are golden brown, crispy, and the cheese has melted. Slide the tortilla onto a plate lined with greased proof paper or paper towel. To serve, cut the quesadilla into 3 or 4 wedges. Serve 1

Green Smoothie

This healthy Green Smoothie is one of my favorites drink now. It's packed with antioxidants and nutrients, such as Vitamin A, B, C, K, calcium, iron, calcium, potassium, beta-carotene, etc. So, give your immune system a healthy boost with this nutritious and yummy smoothie. Green Smoothie 1 Ripe Banana, frozen 1 Granny Smith Apple, cored and chopped ½ Bunch Kale (about 4 leaves/slightly more than 2 cups (packed)), chopped, center ribs, and stems discard 1 Tbsp Chopped Ginger 2 Tbsp Lemon Juice 1 ½ Cups Apple Juice Method Place all the ingredients in a blender, chop, and blend until smooth. Serve immediately. Serves 2/About 900ml

Bacon and Shrimp Jambalaya

Bacon and Shrimp Jambalaya Ingredients 400 grams Smoked Bacon, diced 2 Celery Stalks, diced 1 Red Bell Pepper, diced 4 Cloves Garlic, chopped 3 Sprigs of Thyme 2 Cups Organic Brown Long Grain Rice ½ tsp Cayenne Pepper 1 Can (28 oz/796 ml) Whole Tomatoes, diced & reserved about ½ cup liquid 4 ½ Cups Chicken Stock 1 ½ Cup Frozen Cooked Small Shrimps, thawed 1 Cup Frozen Corn, thawed Sea Salt Freshly Ground Black Pepper Method In a large saucepan, cook the bacon until the fat is rendered, until crisp. Remove the bacon with a slotted spoon and set aside-reserved ½ portion for sprinkling. Pour the rendered bacon fat in a bowl for another use. Meanwhile, heat the saucepan over medium heat with one tablespoon of the reserved rendered bacon fat. Add the celery, pepper, and garlic and cook until the mixture is sticky and slightly caramelized. Then, add the thyme, rice, and cayenne pepper. Give the mixture a good stir, season with sea salt and pepper. Then add the t

Caprese Sandwich With Avocado

Caprese Sandwich With Avocado Ingredients 2 (About 250 g) Buffalo Mozzarella Balls, sliced 2 Ripe Heirloom Tomatoes, sliced A Handful Basil Leaves, torn
 2 Tbsp Extra Virgin Olive Oil
 Sea Salt to taste
 Freshly Ground Black Pepper Lemon Juice 1 Avocado, sliced 8 Slices of Country Grain Bread


 Combine the cheese, tomatoes, and basil in a mixing bowl, and season with olive oil, sea salt, black pepper and some lemon juice. To assemble the sandwich: Layer cheese, avocado, tomatoes with some of the basil and oil on the bottom of a slice bread. Then season the sandwich with salt and pepper. Cover with the other slice of bread and press the sandwich firmly. Makes 4 Sandwiches

Pita Pizza With Beef

Pita Pizza With Beef Ingredients 1 lb Ground Beef Chuck Olive Oil ½ Yellow or White Onion, chopped 3 Cloves Garlic, chopped 1 ½ tsp Ground Cumin 2 ½ tsp Ancho Chili Powder 1 tsp Mexican Oregano Sea Salt to taste Freshly Ground Black Pepper 6 Pita Breads (about 6 ½ inches) Roasted Sweet Peppers Salsa (Click here for the recipe) 350 grams Oaxaca or Monterey Jack Cheese, shredded 50 grams Queso Fresco, crumbled or Feta Cheese 3 Jalapeno, thinly sliced Cilantro, coarsely chopped Fresh Salsa (Click here for the recipe) Guacamole (Click here for the recipe) Method

 Heat a large skillet with some olive oil (about 1 to 2 tbsp) sauté the ground beef. Break up the meat as it cooks, remove the meat with a slotted spoon, and drain off the fat. Rinsed the skillet and return to the stove over medium heat. Add 2 tbsp of oil, chopped onion and garlic, sauté until golden in color and mix in the cooked beef, and season with cumin, chili, oregano, sea salt, and black pepp

Roasted Sweet Peppers Salsa

Roasted Sweet Peppers Salsa Ingredients 15 (about 350 grams) Mini Sweet Peppers, halved and seeded
 2 Roma Tomatoes, halved and seeded
 4 cloves Garlic, whole and peeled 
½ Yellow or White Onion, roughly chopped
 1 Tbsp Vegetable Oil
 2 Serrano Chilies, seeded and chopped A handful of Cilantro, chopped 1 Lime, juiced
 Sea Salt to taste Freshly Ground Pepper 2 to 3 Tbsp Extra-Virgin Olive Oil 

 Heat the broiler. Combine the peppers, tomatoes, garlic, onions, and vegetable oil in a large baking pan. Sprinkle some sea salt and place the vegetables under the broiler, about 8 to 10 minutes, or until the vegetables are slightly charred. Remove from the oven and let cool. Place the roasted vegetables, chilies, and cilantro in a food processor. Give it a few pulses until the texture is slightly smooth. Pour the mixture into a bowl and season with lime juice, salt, pepper, and stir in the olive oil.

No Knead Crusty Bread

I've adapted this No Knead Bread recipe from Simply So Good blog. It's so easy to make this country styled bread. As the name implies, no kneading required, just mix it up, let it rise, shape, and bake. Do check out her blog for more information with regards to this bread recipe and other yummy goodies. Click here for the link. Happy Baking! No Knead Crusty Bread Ingredients 3 Cups All Purpose Flour 1 ¾ tsp Sea Salt ½ tsp Rapid Rise Yeast 1 ½ Cups Water Method Put the flour, salt, and yeast in a large mixing bowl and whisk well. Pour in the water, stir, and mix with a wooden spoon or rubber spatula until a shaggy mixture forms. Cover the bowl with plastic wrap and let the dough rest for at least 12 to 18 hours at room temperature. When ready to bake, pre-heat the oven to 450˚F. Place an enamel coated cast iron pot with a lid in the oven for at least 30 minutes. Meanwhile remove the dough and place on a heavily floured work surface. Shape the dough into a ball