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Archives for April 1, 2015

Chicken Satay With Spicy Peanut Sauce

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Ingredients: Recipe for 4 servings.
  • 1 cup Wish-Bone® Italian Dressing
  • 1 Tbsp. firmly packed brown sugar
  • 1 Tbsp. finely chopped cilantro
  • 1 Tbsp. finely chopped fresh ginger
  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin and cut into thin strips
  • 1/2 cup Skippy® Creamy Peanut Butter
  • 1/4 tsp. curry powder
  • 1/4 tsp. ground red pepper

Directions:

  1. For marinade, combine 1/2 cup Wish-Bone® Italian Dressing, brown sugar, cilantro and ginger. Pour 1/4 cup marinade over chicken in large, shallow non-aluminum baking dish or plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, for 30 minutes or up to 3 hours. Refrigerate remaining marinade.
  2. Meanwhile, blend Peanut Butter, remaining 1/2 cup Dressing, curry and red pepper in small bowl; refrigerate until ready to serve.
  3. Remove chicken from marinade, discarding marinade. Thread chicken on skewers. Grill or broil chicken, turning once and brushing frequently with refrigerated marinade, until chicken is thoroughly cooked. Serve with peanut sauce and, if desired, Cucumber Relish.

Buffalo Chicken Wings

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Buffalo Chicken Wings

This dish is said to have originated from Buffalo, New York, when a harried bar manager threw together the meager items he had on hand in order to satisfy some hungry late-night customers. True or not, the dish is now available in every corner of the land and has become a modern American classic. Tradition dictates that they be served with celery sticks and blue cheese salad dressing. Common sense dictates that they also be served with plenty of napkins.

Ingredients: Recipe for 4-6 servings.

  • 25 to 30 chicken wings
  • Vegetable oil for deep frying
  • 4 Tbs (60 ml) butter
  • 3 to 6 Tbs (45 to 90 ml) Louisiana hot sauce, Tabasco sauce, or hot sauce of your choice, or more to taste
  • 6 to 8 ribs celery, cut into 3 inch (8 cm) pieces
  • Blue cheese dressing for dipping

Directions:

  1. Cut the wings in half at the “elbow,” and remove and discard the tips. Deep fry in small batches in 2 to 3 inches (5 to 8 cm) of vegetable oil heated to 375F (190C) until the outsides are crisp and golden brown, about 8 to 10 minutes. Drain on paper towels. Melt the butter in a saucepan and combine with the hot sauce. Place the cooked wings in a large bowl and pour the sauce over them, tossing them to thoroughly coat with the sauce. Serve with celery sticks and blue cheese dressing.

Reproduced by permission of Worldwide Recipes.

Sweet Steamed Egg with Milk- 鲜奶炖蛋

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Sweet Steamed Egg with MilkIngredients: Recipe for 5 small bowls.

  • 4 Eggs
  • 3 cups of milk
  • 1/3 cup of sugar, or as you prefer
  • Aluminum Foil

Direction:

  • Beat the eggs together, then add sugar, mix it well.
  • Next, add in the milk and mix slowly. Then use a spoon to scoop out the foam.
  • You pour the mix in to the bowl equally and cover the top of the bowl with aluminum foil. Then you steam it in a pot or wok for 10 minutes with the cover on and it’s ready to serve.

https://youtu.be/stv_cOOkk64

Red Bean Dessert Soup-红豆沙

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Red Bean Dessert Soup

Ingredients:

  • 1 1/2 cup red bean
  • 2 pieces dried tangerine peel
  • 1/2 cup chinese rock sugar

Directions:

  1. Soak the red beans in cold water for 1 1/2 hour.  Discard all soaking water, put beans in large pot and add fresh water to 2 inches above the beans.  After water boils turn the heat down to medium low, put in the dried tangerine peels, and cook for approximately 3 hours, stirring occasionally.  Be sure to top up the water as needed.  When the red beans are mostly broken down and the soup is thick with dissolved red bean, add the sugar to taste.  (Don’t add the sugar before this point otherwise your beans won’t soften properly!)  Once the sugar is dissolved let the soup cook down to the consistency that you like to have for your red bean soup. Some like it thicker and some like it thinner. Serve hot.

Papaya Sweet Soup-木瓜雪耳糖水

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Papaya Sweet Soup
The weather is really dry these days, so I want to cook a dessert that is nourishing and refreshing. This dessert is very simple and the ingredients are easy to find, also it is not too difficult to make.
Ingredients:

  • 2 dried white fungus(雪耳), aka snow ear fungus
  • 1 (500g) Papaya, cut into bite size
  • 1 tbsp south almond (南杏), aka sweet apricot kernels
  • 60g rock sugar or as you prefer
  • 10 1/2 cup water

Directions:

  1. Soak snow ear fungus in water for half to an hour or until it softened and roughly doubled in size. Discard water. Trim the firm part from its bottom.
  2. Tear or cut the fungus into smaller pieces resembling petals. Wash them in a colander under running to remove any dirt. Drain dry.
  3. Wash almonds, soak them in water for about 15 minutes. Discard water. 
  4. Put the almond, white fungus, Papaya, and sugar into a pot of water and bring to a boil, then put to medium to low heat and cook for 30mins- 1hr.
  5. It’s ready to eat

Tip:

  • Choose a papaya that is not too ripe, or it will turn mashy after boiled.

Mango Sago Pomelo -杨枝甘露

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Mango Sago Pomelo
Ingredients: Recipe for 4 Servings.

  • 400ml mango juice (freshly squeezed using fruit juice extractor or ready made; I use Marigold PeelFresh)
  • 150ml evaporated milk
  • 2 large ripe honey mangoes, cubed
  • sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
  • 80g sago pearls
  • Pomelo, peeled and sacs separated, about 50g or more

Directions:

  1. Boil a pot of water to boil. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. 
  2. Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
  3. Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
  4. To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.

Mango Mochi- 芒果糯米糍

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Mango MochiAdapted from Chinese Desserts Made Easy

Mango is a fruit rich in vitamin A,B,C and calcium. Making a fruit into a beautiful dessert for afternoon tea is a pleasure.

Ingredients:

  • 2 mangoes
  • about 225 g glutinous rice flour
  • 1/3 cup cornstarch
  • 1/2 cup sugar
  • 1/2 cup evaporated milk
  • 1/2 cup dried shredded coconut

Directions:

  1. Peel one mango. Dice it. Put into a blender. Add about 1/2 cup water and blend until fine. Set aside.
  2. Mix evaporated milk and cornstarch. Set aside.
  3. Peel the remaining mango. Dice it. Put into a small pot. Add sugar and cook over low heat until sugar dissolves. Pour in the cornstarch mixture from Step 2. Heat over low heat while stirring continuously. Cook until it thickens. Set aside to let cool. This is the filling.
  4. Mix mango juice from Step 1 and glutinous rice flour well. Divide into portions. Wrap each portion with some filling. Knead round or any shapes. Cook in boiling water until done. Drain and coat with shredded coconut. Serve.
Tips:

  • Always choose ripe mangoes that are long in shape. They taste sweeter.

Green Bean Soup-绿豆糖水

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Green Bean Soup

  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Ready In: 1hr 10 mins

Ingredients: Recipe for 4 servings.

  • 1/3 cup small sago (small tapioca pearls)
  • 100 grams green beans (aka lu dou/綠豆) soaked overnight, rinsed and drained
  • 2 pandan (screw pine) tied in a knot
  • 1.7 litres water
  • 10 grams (or 3 small pieces) dried orange/tangerine peel (陈皮)
  • 80 grams canned or vacuum-packed lotus seeds or ginkgo nuts optional
  • 70 grams rock sugar (冰糖) to taste

Directions:

  1. Bring a small pot of water to boil. Add sago and simmer for 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for another 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
  2. In a bigger soup pot, add green beans, pandan leaves, water and orange peel. Bring to a boil.
  3. Add lotus seeds/gingko nuts and reduce heat to a simmer, partially covered, for about 50 minutes (or until the beans are soft), stirring the sides and bottom of the pot occasionally. Top up with hot water at any time if needed.
  4. Stir in rock sugar until the sugar is dissolved. Discard orange peel slices and pandan leaves. Add the cooked sago prepared in step 1 to the green bean soup. Serve warmed or chilled.