Sunday, November 13, 2011

Cream of mushroom

Cook Time: 40 Minutes
Serving: 4

  • 8-10 caps of sliced fresh mushrooms 
  • 1 cup of chicken stock 
  • ¼ of chopped onions 
  • 1 teaspoon of dried thyme 
  • 2 tablespoons of butter 
  • 1 ½ cups of heavy cream 
  • 1 teaspoon of salt 
  • 1 teaspoon of ground black pepper 
  • ½ lemon 
  • Optional: you can add a stalk of chopped celery or a stick of chopped carrot if desire 
    1. In a blender or food processor, puree 4 caps of sliced mushrooms and the onions. 
    2. In a saucepan, melt the butter on medium heat; add the remaining sliced mushrooms and thyme (optional celery and carrots), sauté for about 10 minutes. Add in the puree mixture and continue to sauté for another 5 minutes. 
    3. Add chicken stock, cream, salt and pepper. Stir constantly, bring to a boil and simmer on low heat for 15 minutes. 
    4. Correct seasoning if needed, serve with lemon wedges.

    Thursday, November 10, 2011

    Taro Rice (芋頭飯)

    Cook Time: 30 minutes
    Serving: 2

    • ½ cup of taro 
    • 1 cup of uncooked rice 
    • 100g of pork 
    • ½ bundle of cilantros 
    • 1 and ¼ of cups of water 
    • 2 teaspoons of salt 
    • 1 teaspoon of sugar 
    • 2 teaspoon of soy sauce 
    • 2 teaspoon of oyster sauce 
    • 1 teaspoon of sesame oil 
    • Optional seasoning: 2 tablespoon of soy sauce, 1 teaspoon of sesame oil, 3 teaspoon of sugar 
    1. Remove skin off taro, wash and drained. Chop taro into cubes (Note: wear gloves while doing this as it could get irritating when taro is in contact with your skin). 
    2. Cut pork into little cubes, set it in a mixing bowl. Add salt, sugar, soy sauce, oyster sauce and sesame oil and mix well, set aside. 
    3. Wash and drained the cilantros, dice into little bits about 0.5 cm long. 
    4. Wash and drained the uncooked rice. Add rice, water, cubed taro, cubed pork into the rice cooker 
    5. When the rice is done, add in cilantros and mix well before serving. 
    6. Add optional seasoning to rice to add more flavour if desire.

    Sunday, November 6, 2011

    Tomato and Garlic Pasta

    Cook time: 25 min
    Serving: 2

    • 1/2 package of spaghetti
    • 4 big tomatoes
    • 3 cloves of crushed garlic
    • 1/2 tablespoon of dried basil
    • 1/2 tablespoon of tomato paste
    • 1/2 tablespoon of butter
    • 1/2 tablespoon of ground black pepper
    • pinch of salt
    • optional: 10 prawns
    • optional: 2 tablespoons of grated cheese
    1. Cut tomatoes into small pieces and dice the garlic 
    2. Boil the pasta in boiling salted water for about 10 - 12 minutes on high heat. Stir occasionally.
    3. Drain the pasta, set aside
    4. In a saute pan, saute the garlic with butter (avoid browning it too much). Add the tomatoes, tomato paste, (optional: prawns) salt and pepper. Reduce heat to low, simmer until the tomatoes are mushy; add basil.
    5. Mix pasta into the sauce, simmer for another 2 minutes.
    6. Serve with grated cheese if desire.

    Saturday, October 15, 2011

    Salmon Avocado Salad

    This simple yet delicious salad is perfect for people who are lazy but wants to enjoy a good meal.

    Cook time: 15 Minutes

    • 2 Salmon Filet
    • 1/2 Avocado
    • 1/2 Bell pepper (Preferably yellow or orange)
    • 1/4 Red onion
    • Lettuce leafs
    • 1/2 Lemon
    • 2 teaspoon of Butter (can be replaced with oil)
    • 3 teaspoon of Salt 
    • Sun dried tomato dressing
    • Black peppers to taste

    1. Wash and drained bell peppers, lettuce, red onion.
    2. Chop bell peppers and red onion into small bite size strips. (The enzyme from the red onion could make your eyes very uncomfortable and tear. Chop red onion under running water to prevent yourself from tearing.) Tear lettuce into smaller pieces, set aside.
    3. Rub salt onto salmon.
    4. Use a non-stick pan and melt the butter (For oil: wait till oil is heated, you know it's ready when you see a bit of smoke coming out), pan fry the salmon filet for about 3 minutes each side (depending on the thickness of your filet, you can tell it's ready when the salmon turns into a litter orangy colour).
    5. Cut avocado into half and spoon out the avocado, discard shell. Cut avocado into strips.
    6. In a large bowl, add all the bell peppers, lettuce, red onions, avocados, sun dried tomato dressing and toss together.
    7. Place tossed salad onto a plate, add salmon on top and add a pinch of black pepper
    8. Serve salad with lemon wedges.