CRISPY FISH DEEP FRY Recipe

                             

CRISPY FISH DEEP FRY

      Ingredients:

•       Fish 500g (boneless) 
•       Maida flour 1 cup
•       Pepper 1tsp
•       Yeast
•       Chilly powder
•       Salt
•       Oil
•       Corn flour
•       Jeera powder

     For Marinate:

•       Lemon
•       Pepper
•       Salt
•       Flour 1 tbsp

      Preparation:     

•      First marinate fish with lemon, salt and pepper.
•      Spray little bit of flour so that it holds batter good.
•      In big pan, add oil, dip fish and deep fry.
•      Serve hot.

     tip: same method can be used for preparing baby corn fry.    

ENJOY THE RECIPE!!! HAPPY COOKING....            

GINGER ICE CREAM Recipe

GINGER ICE CREAM

    Ingredients:

• For the ginger syrup:
• 1/3 cup water
• 1/4 cup sugar
• 2 1/2 - 3 packed tablespoons food-processor-minced or grated, peeled fresh ginger.
• Milk mixture:
• 1 cup whole milk
• 2 tablespoons sugar
• 2 teaspoons finely minced ginger in syrup (available at Asian markets), drained before mincing
• Custard mixture:
• 3 large egg yolks
• 1/4 cup sugar
• 1 cup heavy (whipping) cream
• 1/2 - 3/4 teaspoon freshly squeezed, strained lemon juice

     

      Directions:

• To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar. When the sugar is dissolved, add the fresh ginger. Stir to disperse, then bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the syrup uncovered for 5 minutes. Remove the pan from the heat.
• In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger. Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from the heat. Scrape the fresh ginger syrup into the milk mixture, and stir well to blend. Cover and steep 20 minutes to infuse the milk.
• In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick, and falls in ribbons from the beater.
• Put the heavy cream in a medium-size bowl. Nest the cream bowl in a larger one lined with ice cubes and place in a large, fine mesh strainer alongside.
• When the steeping time is up, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture, whisking constantly to temper the eggs, then pour the egg mixture back into the remaining milk, continuing to whisk. Cook over moderate heat, whisking slowly but steadily until the mixture reaches the custard stage, thick enough to coat and cling to the back of a spoon, 180 degrees on an instant-reading thermometer. Do not let the mixture boil lest the eggs scramble.
• Immediately pour the custard through the strainer and into the bowl of cream set over ice. Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh. Press firmly and repeatedly on the ginger to extract all the liquid, then finally scrape the bottom of the strainer to claim every last drop for the cream. Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally.
• Once cool, the mixture may be sealed airtight and refrigerated for 1 - 2 days before freezing.
• Freezing the cream:
• Just before freezing, adjust the mixture with 1/2 - 3/4 teaspoon fresh lemon juice, stirring and tasting after every several drops just until the ginger flavor is perceptibly heightened by the lemon.
• Freeze in an ice cream maker according to the manufacturer's instructions. When the freezing process is completed, pack the ice cream into a clean plastic container, poking deep into the mixture, then pressing it with a spoon or spatula to eliminate any air bubbles. Press a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals, then return the mixture to the freezer for at least 2 hours to firm up and "ripen."
• If frozen solid, allow the ice cream to soften slightly in the refrigerator before serving. For the full flavor and bouquet, it should be eaten slightly soft.
• Serve the ice cream unadorned in well-chilled goblets or bowls.
• The ginger flavor is keenest for the first 24 hours. It is still sprightly after 2 days, but then gradually begins to fade.

ENJOY THE RECIPE!!! HAPPY COOKING....

(*Note: This recipe is reprinted with permission from The Modern Art of Chinese Cooking, by Barbara Tropp, reprinted courtesy of Morrow Publishing).

WONTON WRAPPERS

WONTON WRAPPERS

Ingredients:

• 1 egg
• 3/4 teaspoon salt
• 2 cups all-purpose flour
• 1/3 to 1/2 cup water, as needed
• Extra flour as needed

Directions:

• Lightly beat the egg with the salt. Add 1/4 cup water.
• Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).
• Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.

ENJOY THE RECIPE!!! HAPPY COOKING....

CHINESE EGG ROLL Recipe

CHINESE EGG ROLL

Ingredients:

• 1 package egg roll wrappers (4 1/2" by 5 1/2")
• Filling:
• 1 pound fresh pork (or barbecued pork)
• 1 medium onion (sliced)
• 2 stalks celery, cut diagonally
• 1/2 pound fresh mushrooms, sliced
• 6 water chestnuts (fresh if possible), sliced
• 1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
• 2 green onions, diced
• 1 pound fresh bean sprouts

Pork Seasoning:

• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce
• Salt and pepper to taste
• A bit (less than 1 teaspoon) cornstarch

Gravy:

• 4 tablespoons water
• 1 tablespoon cornstarch
• 1/2 teaspoon soy sauce
• 2 teaspoons oyster sauce
• Salt, pepper, accent (if desired) to taste
• 2 tablespoons cornstarch mixed with 2 teaspoons cold water*
• 2 tablespoons oil for stir-frying
• 2 to 4 cups oil for deep-frying

Directions:

• Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes. 
• While the pork is marinating, prepare the vegetables, and the gravy mixture. 
• Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry.
• Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.
• Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.
• Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.
• To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.
• Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.

ENJOY THE RECIPE!!! HAPPY COOKING....

ORIENTAL RICE WITH GREEN AND STICKY PORN Recipe

ORIENTAL RICE WITH GREEN AND STICKY PORN

Ingredients:

• 4 lean pork cutlets, visible fat trimmed
• ¼ cup salt reduced tomato sauce
• ¼ cup salt reduced soy sauce
• ¼ cup honey
• 1 x 180g Value pack, Continental® Oriental Rice
• 1 2/3 cups (415ml) hot water
• 2 teaspoons Flora® Salt Reduced spread
• 1 bunch baby bok choy or pak choy, halved

Directions:

• Marinate the chops in the tomato sauce, soy and honey for 20 minutes.
• Preheat a barbecue or grill pan to moderately hot, be sure it is not too hot. Add the chops and cook for 5 minutes each side, brushing a little of the remaining marinade over the chops as they cook. The chops will caramelise and become quite brown. Remove and allow cutlets to rest for 5 minutes before serving.
• Prepare the Oriental Rice following packet instructions using the water and spread.
• Blanch or steam the bok choy until tender.
• Serve Oriental Rice topped with a pork cutlet and bok choy on the side.

ENJOY THE RECIPE!!! HAPPY COOKING....

MACARONI AND CHEESE Recipe

                                                              

MACARONI AND CHEESE Recipe

Ingredients:

•   200 g macaroni, preferably elbow macaroni
•   1 tbsp oil
•   1 clove of garlic, crushed
•   1 onion, dice
•   2 red peppers
•   1 carrot, slice & cut in long cube
•   1 packet knoor Easy to Cook Italian Pasta White Sauce
•   200 ml milk
•   30 g oil
•   ¼ cup grated cheese
•   Parsley or basil to garnish

Directions:

• Cook the macaroni in a large pot as per instructions on the package, drain and set aside.
• Make the Knorr® Easy to Cook Italian Pasta White Sauce as instructed on the back of the packet.
• Sauté the garlic, onion, carrot and capsicum until tender. Add the white sauce, pasta and simmer for 3 minutes.
• After removing the pasta from the stove-top, add the grated cheese, and stir well. Garnish with chopped parsley or basil.

ENJOY THE RECIPE!!! HAPPY COOKING....

PRAWN CHICKEN AND PEA PAELLA Recipe



PRAWN CHICKEN AND PEA PAELLA

Ingredients:

• 2 Tbsp Flora Original spread
• 2 Tbsp olive oil
• 500 gm chicken breast fillets, thinly sliced
• 500 gm green prawns, peeled, deveined
• 1 medium brown onion, finely chopped
• 2 cloves garlic, crushed
• 2 tsp smoked paprika
• 400 gm can diced tomatoes
• 1 Continental Stock Pot Chicken
• 2½ cups water
• ½ tsp saffron threads
• 1 cup short-grain rice (such as arborio or Spanish)
• ½ cup fresh or frozen peas
• ¹⁄³ cup flat-leaf parsley leaves, roughly chopped, to serve
• 2 lemons, cut into wedges

Directions:

• Heat spread and oil in a large, heavy-based pan over a medium-high heat.
• Add chicken and cook until browned. Transfer to a plate and set aside.
• Add prawns to pan and cook, turning, for 2 minutes or until they change colour. Transfer to a plate and set aside.
• Add onion to pan and cook for 3 minutes or until softened. Add garlic and paprika and cook, stirring, for 1 minute.
• Add tomato, Stock Pot Chicken, water and saffron, stir until combined, then bring to the boil.
• Stir in rice, then reduce heat to low and simmer for 15-20 minutes or until rice is tender.
• Return chicken to pan with peas and stir to combine. Cook for 2 minutes or until heated through, then add prawns and stir to coat in the mixture.
• Sprinkle with parsley and serve with lemon wedges.

ENJOY THE RECIPE!!! HAPPY COOKING....

PAPRIKA CHICKEN Recipe

PAPRIKA CHICKEN 

Ingredients:

• 1 whole chicken (with skin)
• 1/2 cup sour cream
• 1/4th cup butter
• 1 tsp paprika
• 3-4 Tbsp lemon juice
• Salt, to taste

Directions:

1. In a bowl mix butter, paprika, salt and a little lemon juice.
2. Rub it over and under the chicken skin. Leave it for about an hour in a roasting tin.
3. Bake the chicken at 220 degrees C for 1 hour.
4. Baste it from time to time with its juices.
5. Remove the chicken from the tin. Mix the residue juices in the roasting tin with the sour cream.
6. Pour over the chicken. Serve it hot.

ENJOY!!! HAPPY COOKING....

WONTON SOUP Recipe

 

WONTON SOUP

Ingredients:

•    Stalks scallions (chopped): 2
•     Vegan ground sausage: 1/3 of a cup
•     Ginger (chopped): 1 tbsp
•     Spinach: 1/2 of a cup
•     Soy sauce: as desired
•     Vegetable broth: 3 cups
•     Olive oil: 1 tbsp
•     Water: 1 and 1/2 cups
•     Vegan wonton wrappers (at room temperature): 6-7

Directions:

1. Saute scallion, sausage, half of the ginger, and spinach in the large pot with the soy sauce and olive oil for about 5 minute. Pour the ingredients into another bowl and set aside  
2. Pour the water and vegetable stock into the same large pot, scraping any sausage stuck to the bottom of the pot. Add in more soy sauce and allow to simmer
3. In the other pot, boil about 2/3′s of the pot worth of water
4. Prepare a small bowl of water to have off to the side. Taking one wonton wrapper at a time, place approx 1 tbsp of the filling in each. Brush water over half of the edge of each wrapper and then fold over to form a half circle. Push down along the edge. Ensure to leave 1 tbsp of filling aside
5. Place the left over filling into the soup you set aside earlier, then place the wontons into the boiling pot  of water. Allow them to cook for about 2 minutes, or until floating
6. Place the wontons into the soup and let sit for another 2 minutes before serving

This soup will serve about 4 and takes only about 15 minutes to prepare!

ENJOY!!! HAPPY COOKING....