welcome to the cooking world

morning morning

2010-01-21T00:41:00.004+08:00

hi folks,

today i would like to introduce some nice bread recipe for you guys to learn and try as i think that bread is the most nicest food in the world already..

the recipe is MORNING BUNS !

so guys here we go :)

Ingredients:

You will Need:
500g flour (2 cups)
1 pinch of salt
20g butter (1.3 tbsp)
25g sugar (5 teaspoons)
12g fresh/dry yeast (2 1/2 teaspoons)
1 egg yolk
280ml milk (a little over 1 cup)
50g flour for dusting (3 tbsp)
1 egg beaten with 2tbsp water
1 Tbsp sesame seeds

Step 1:

Add to the bowl the flour, the pinch of salt, sugar, yeast, egg yolk, butter and finally pour in the milk into the mixing bowl.

Step 2:

Now on a slow speed mix the ingredients for about 5 minutes. It's likely that the dough will become caught on the hook, so after 5 minutes stop and ease it off with your hands. Then, mix again on a medium speed for a further 3 minutes.

Step 3:Dust some flour over a flat surface.

Put the dough in the center and knead it with the palm of your hand. This will give it more texture and strength.

Knead for about 1 minute until the dough gets a velvety texture. Leave the dough to rise Place the dough in a bowl, cover it with a tea towel and leave it in a warm place to rise. This should take about an hour.

Step 4:

After an hour, it should look like this, double size of the previous dough.

Step 5:

Firstly, punch the dough down into the bowl to remove the air and peel it out.

Step 6:

Then dust a flat surface with flour and place the dough on top Now cut it length ways and across four times to make 10 buns.

Step 7:

Now take one of the buns and roll it into a long strip.

Step 8:

Then hold both ends and tie it into a knot.

Step 9:

Leave the buns to rise.

Place the buns on the baking tray lined with greaseproof paper and cover them with the tea towel. Then leave them to rise for 20 minutes.

Step 10:

After 20 minutes have passed, we need to prepare them before baking.

Using a brush, generously coat each of the buns with the egg wash. Then sprinkle over the sesame seeds followed by the salt.

Hope you guys enjoy it and you can learn something new for yourself..

Thank you

See ya

Thank you

From

NICK

breakfast again

2010-01-15T00:01:00.003+08:00

hey guys...

today i would like to introduce another breakfast recipe for you all as i said before right? i wanted to concentrate more on breakfast..

because i heard from a doctor said that breakfast was the most important meal of the day among the other meals :)

trust me..

so today i would like to introduce to you Tomato-and-Cheese-Omelette-with-Mushrooms !!!!!

here we go ... the ingredients were so simple and you would feel that it was quite easy to learn this recipe indeed !

Ingredients: - 3 or 4 eggs, depending on how many people the omelette is feeding - About 3/4 of a cup of milk - 1 tablespoon of flour - 1 tablespoon of butter - 1 tomato - 1/2 an onion - A handful of mushrooms - CHEESE - Salt and pepper - Cooking oil (or more butter) First, pick some of your favourite eggs from the fridge.

Step 1: Crack them into a bowl. Add 1 tablespoon of milk for every egg, and NO MORE. Any more milk and your omelette will burn.

Step 2: Start hacking away at your tomato, onion and mushrooms. Grate some cheese too.

Step 3: Turn on your elements and lube up your frying pans. Add a tablespoon of butter to your saucepan for your mushroom sauce mix. Your large frying pan only needs to be warm so that your omelette won't burn.
Step 4: Stick your onions and mushrooms into the small frying pan, and add your tablespoon of flour and 1/2 cup of milk to the saucepan. Mix well, and MAKE SURE THE FLOUR DISSOLVES. Nothing is worse than biting into a chunk of flour later. You can add salt and pepper at this point, but don't add anymore than a teaspoon of salt or you'll ruin the taste of your omelette.

Step 5: Beat your eggs and milk and pour the mixture into a large frying pan. Then get a lid on top of it.

Step 6: Keep stirring your other two pans. Your butter, milk and flour should now be forming a cream.

Step 7: Once your mushrooms and onions have cooked, chuck them into your sauce.

Step 8: Hopefully your omelette is nicely cooked now. Chuck your tomato and cheese on one side and fold the other side over them so it can all heat up.

Step 9: Once your cheese has melted, get that omelette onto a plate somehow. The best way is probably to cut it in half and use a fish flip. Luckily I had two fish flips and was able to do it all in one go. After that, you can unfold your omelette. Nice and colorful now, isn't it?!

Step 10: Add your sauce.

Step 11: Fold it back up! Better fill up that gap on the plate with a simple salad. All done! easy right? haha.. as easy as 123 ya? hope you all enjoy it :) see ya thank you NICK

breakfast

2010-01-12T22:37:00.002+08:00

hey guys..

now only i realized that i never introduced some recipes for breakfast ya? haha..

so today i would like to introduce a very very simple and easy to learn recipe to you all and that was called Challah Bread French Toast Topping with Corn Flakes ..

hope you all enjoy it and learn it

here we go :)

Ingredients: 1 stick unsalted butter, cut into bits 8 large eggs 4 cups milk 2 tablespoons vanilla 2 tablespoons rum 1 loaf challah cut into 1-inch-thick slices and ends discarded 4 cups corn flakes cinnamon sugar made by stirring together 2 tablespoons sugar and 1/4 teaspoon cinnamon

Step 1: You are going to want to start the night before, and cut your bread into inch-thick slices, and let dry on a rack. In the absence of a rack, you can just stand them up. You'll notice I have two different kinds of bread, that's because I had 1/2 a loaf from dinner yesterday, and the bakery was all out so the other is just a crusty bread. It works well too, but nothing is quite like the challah for french toast.

Step 2: First, let's make clarified butter. Clarified butter is unsalted butter with the milkfats removed. It has a more buttery flavor, plus it lasts for months in the fridge and will not burn when frying. Take your butter, cut into pats, and melt in a small saucepan over low heat.

Step 3: Once it's all melted, it will have a foam on top. These are whey proteins.
Step 4: Turn off the heat, and skim those off the top with a spoon, and discard.

Step 5: All the whey protein removed:

Step 6: Next, put a strainer over a bowl, and lay some cheesecloth in it. I couldn't find my cheesecloth anywhere, so I used a dishtowel. It was of the same consistency, so it worked pretty well. Just don't use a fuzzy dishtowel.

Step 7: Pour the almost clarified butter over the cheesecloth or towel.

Step 8: This skims out the remaining milk fat.

Step 9: Now, in a large bowl, mix together your eggs, milk, vanilla and rum. Whisk it up.

Step 10: Pour into a baking dish or whatever you have large enough, and toss your bread in. Let it soak about 5-10 minutes on each side, until it's soaked up a good amount of the mixture. It shouldn't be dissolving, but it should be mushy and kind of hard to handle. Feeling the crust is a good determinator of when it's ready. It should be about the consistency you expect french toast crust to be.

Step 11: When it's ready, lay each piece into a bed of corn flakes, press down a bit, and turn over to coat.

Step 12: Coat on the other side:

Step 13: Corn Flakes on french toast? I know, it sounds crazy, but it will give your breakfast an incredible texture. Now sprinkle with your sugar and cinnamon mixture.

Step 14: If you have a griddle, warm it to 300F. If not, heat your oven to 250F and get out the biggest skillet you have. Put your clarified butter in and cook each slice 3-5 minutes per side, and place in the oven to keep warm until they're all done. You'll know the doneness when they start to puff up in the middle. You can see how much better the challah ones look, but they all tasted wonderful. Get some maple syrup, some delicious sausage links or bacon, and have the best french toast ever. Also, get real maple syrup, not Log Cabin or Aunt Jemimah, ok? It's not that much more and your tastebuds will thank you. see ya thank you from NICK

nice and simple

2010-01-11T00:13:00.002+08:00

hey guys..

today i would like to introduce a simple and delicious appetizer for you all .. lol.. it was ASIAN GARLIC TOAST ..

lol.. normally you guys surely thought that it was garlic bread but i tell you all .. after you tried to do it and you taste it .. you will definitely think that is far better taste than garlic bread .. trust me ..

give it a try now !!!

Ingredients: The are delicious little Asian garlic crostinis. 1 baguette 1 large clove garlic 1 tbs spicy Asian chili sauce 1 tbs sweet Asian chili sauce 2 tbs chives 1 stick butter, softened

Step 1: Chop your chives.

Step 2: Chop your garlic. Mmm. Garlic.

Step 3: Put all ingredients together in a resealable container.
Step 4: Whisk with a fork to thoroughly incorporate everything.

Step 5: Give it a chill. This would optimally sit overnight.

Step 6: Cut your bread on diagonal to make little crostinis.

Step 7: Spread your garlic spread on them.

Step 8: Put them under the broiler on high.

Step 9: Plate your Asian garlic toast.

cookies time !

2010-01-09T23:46:00.002+08:00

hey guys..

today i would like to introduce cookies to you all as my sister said valentine's day is coming soon.. so for boys or girls , be prepared to do something special for your love ones ya? haha..

so i would like to introduce this simple cookies called PEANUT BUTTER COOKIES ... i bet that most of you had tried these cookies before right? haha... me too ! so let's try and learn how to do it ya ? haha...

time to learn!

Ingredients:

Here is what you need to make peanut butter cookies:

1 1/4 cups flour (sifted)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening (I use butter)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 egg

Step 1:

Combine flour, salt, & baking powder. Sift.

Step 2:

In a separate bowl, combine peanut butter, brown sugar, sugar, and butter.

Step 3:

And cream until fluffy.

Step 4:

Beat in egg and vanilla.

Step 5:

Blend in flour mixture to the peanut butter mixture.

Step 6:

Your batter should be stiff enough that when you stick your spoon in vertically, the spoon will stay in place and not fall over (if it is too runny, add a bit more flour).

At this point, I usually refrigerate my dough for about 20-30 minutes. For me, this dough is easier to work with when it’s chilled.

Step 7:

After chilling (if you chose to do so), roll dough into 1 inch balls and place on greased baking sheet (I line mine with parchment paper instead). Press fork into dough to make an impression.

Step 8:

Bake at 375 degrees Fahrenheit for 10-12 minutes, or until bottom edges turn light brown.

Remove from oven and place sheet on wire rack. Allow the peanut butter cookies to sit on the baking sheet for 2 - 3 minutes (or else they will crumble). Then, transfer the peanut butter cookies from baking sheet to wire rack to cool. Enjoy!

see ya

thank you

from

NICK

Another cookies!

2010-01-09T00:47:00.002+08:00

yo!.

tis is another valentine's cookies!.it's very nice!.

Let's see..

Sugar Cookies:

3 1/2 cups (460 grams) all purpose flour

1/4 teaspoon salt

1 teaspoon (4 grams) baking powder

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted

3 tablespoons (30 grams) meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup - 3/4 cup (120 - 180 ml) warm water

Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)

okay, have u finish prepare it?!.Let's move on.!

1st step:

For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking powder. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

2nd step:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 10 minutes (depending on size) or until brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)

Note: To make the small dots of white icing on the frosted cookies: Let the frosted cookies dry and then pipe the dots, in whatever color of royal icing you like, with a pastry bag fitted with a small plain tip.

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 - 4 inch (10 cm) cookies.

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

loves.

enjoy it.

houyan.

must try !

2010-01-09T00:41:00.002+08:00

hey guys...

don't know why these few days my mind was kept thinking of BREADS ... lol.. you know i like bread lots..

so today i would like to introduce the PIZZA HUT's BREADSTICKS and PIZZA HUT's CHEESESTICKS to you all.. lol..

i guessed you guys would surely order it whenever you were at the PIZZA HUT restaurant right? haha..

NAH here is the recipe .. :) enjoy it and learn to do it

teda!


Ingredients: Hardware: stand-mixer / bread-maker food processor baking sheet brush Ingredients: Olive Garden: butter, flour, sugar, salt, yeast, kosher salt, garlic powder Pizza Hut breadsticks: same + grated parmessan, black pepper, herbs Pizza Hut cheesesticks: same + mozzerella Olive Garden In your stand-mixer or breadmachine, mix together: 1 1/3 cups of water 4 tsp soft butter 4 cups of flour 2 Tbsp sugar 2 tsp salt 2 tsp yeast

Step 1: Then, roll it out into a log and divide it into 16 pieces. Roll these pieces into cigar-shaped sticks of bread. Arrange on a baking sheet.

Step 2: Cover, and let rise for 45 minutes.

Step 3: Preheat your oven to 400*F. Use your brush to butter each stick, saving some butter for later. Sprinkle with kosher salt.
Step 4: Cook for 15 minutes. Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic powder. Tada! Olive Garden breadsticks.

Step 5: What about Pizza Hut? Do this: in a food processor, mix: 1/3 cup of parmessan cheese 1 tsp ground black pepper 1 tsp herbs (it's for the green, I used Italian Pizza Seasoning) 1/2 tsp garlic powder

Step 6: Then shake these onto your breadsticks to your liking (don't overpower the sticks though) Cheesesticks? Sprinkle shredded mozerella onto the tops, then pop under the broiler until the cheese bubbles and burns a bit. Good stuff. Want to make it LOOK, not just taste, like their sticks?

Step 7: Dip ideas: marinara, ranch, or honey.

Cookies again!

2010-01-09T00:32:00.003+08:00

hey dear,

houyan is here again.wakakaka.goin to introduce cookies again.

hmmm.tis year our chinese is goin to be held on valentine's day.so so so.ladies and gentlemen do something for the boyfren and galfren.

Let's see...

Meringue Recipe:

4 large egg whites, at room temperature

1/2 teaspoon cream of tartar

1 cup (200 grams) superfine (caster) granulated white sugar

1 teaspoon pure vanilla extract

Strawberry Whipped Cream:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (14 grams) granulated white sugar

1/2 cup (120 ml) lightly sweetened strawberry puree

Fresh Berries

hmmm.

we move on....

1st Step:

Preheat oven to 250 degrees F (130 degrees C) and place racks in upper and lower third of your oven. Line two baking sheets with parchment paper. Using a 4 inch (10 cm) heart-shaped cookie cutter as your guide, draw 6 hearts (12 total) on each piece of parchment paper. Set aside while you make the meringue.

2nd step:

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. (The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.) Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip.

3rd step:

Place a small spot of meringue at each corner of the pan to attach the parchment paper to the baking sheets. Pipe the meringue within the perimeters of the 12 heart shapes you have drawn on the parchment paper. Smooth with an offset spatula.

4th step:

Bake in preheated oven for about 60 to 70 minutes, alternating the baking sheets, top to bottom and front to back, about halfway through baking. (The time does depend on how humid or dry a day it is.) The meringues are done when they release easily from the parchment paper. When the meringues are baked, turn off the oven, open the oven door slightly, and leave the meringues in the turned off oven for about another half hour.

5th step:

For the strawberry whipped cream: In a large mixing bowl combine the whipping cream, vanilla extract, and sugar. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until soft peaks form. Then add the sweetened strawberry puree, a little at a time, beating just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if needed.

6th step:

To assemble dessert: With a pastry bag fitted with a star tip, pipe, or else spoon the whipped cream on top of the meringues and serve with lightly sweetened berries and extra strawberry puree, if desired.

Note: In the above picture, I have used two meringues and sandwiched them together with the cream.

Store leftover meringues in a cool dry airtight container up to one week.

Makes 12 4-inch (10 cm) meringue hearts.

loves.

enjoy it.

houyan.

new dish

2010-01-07T23:34:00.003+08:00

hey guys..

today i would like to introduce a special dish that are dealing with flour .. guess what?? haha

okay without your time, i would like to introduce the recipe of SAUSAGE BUNS ...

lol.. i guessed most of you like to eat sausage buns right? lol.. i am one of the sausage buns' lovers :)

so now let's get it started ya

Ingredients:

250G Flour (2.5 cups)

10G Butter (Soften) (about 1 1/2 tablespoons)

6G Yeast (1 tablespoon)

1 Egg
100ML Milk (3.4 ounces)
10 Sausages
10G Sugar (about 1 1/2 tablespoons)
A pinch of salt

Step 1:

In a bowl, put together the flour, Butter, Yeast, Egg, sugar, salt and Milk

Step 2:

Mix all the ingredients with your hands or a mixer.

Step 3:

Combine until all the ingredients finely mix together.

Step 4:

Knead the dough until the surface turns smooth and bright.

Step 5:

dust some flour, cover with kitchen tower, put it on a dry place for an hour and let it grow

Step 6:

While waiting for the dough to grow,prepare the sausages. L

Lightly fry the sausages and cut each sausage in half.

Step 7:

After an hour, the dough should look like so. It should be double the size of the original.

Step 8:

Knead it with your hands to release the air.

Step 9:

Divide the dough into 10 small pieces.

Step 10:

Roll the dough into long shape.

Step 11:

Wrap it over the sausages and put into baking tray. Cover with a kitchen towel and leave it for 20 minutes.

Step 12:

After 20 minutes, wash with eggs and sprinkle with sesame seeds and bake in 180 Degree celsius (355 Fahrenheit ) for 10 minutes or until golden in color.

ting ting

2010-01-05T23:04:00.004+08:00

hey guys..

i am back again and i wanted to introduce another new dish for you all :)

guess what it is ?

give you 3 seconds to cool down yeah..

ting ting !!!

today i am going to introduce the BARBECUE PULLED PORK

this dish was quite complicated .. pls learn it nicely ya? :)

Ingredients: Authentic Pulled Pork Barbecue You're going to need: About 5lb of cheap bone-in pork roast: butt or shoulder (whichever is cheaper) Charcoal Wood chips BBQ buns BBQ marinade BBQ spice rub BBQ sauce (optional)

Step 1: Now then. Let's BBQ! Put your roast in a big plastic container and pour the marinade in.

Step 2: Put this in the fridge overnight. Turn it a few times as you think about it to marinade evenly.

Step 3: The next day, setup your grill. Line the sides with charcoal. We want indirect heat on our roast. Light it up!
Step 4: Remove your now marinated roast into a pan. Pour the reserve marinade into a container. Keep it for later.

Step 5: When your coals are nice and hot and grey and no more chemical starter smell remains, sprinkle some wood chips over the coals. I don't soak the wood chips in water because I tried that and it just doesn't work on charcoal. It's best to just keep them dry. You have to use a lot more wood (like a whole bag) but at least you get results.

Step 6: This will ignite the wood pretty fast. So quickly put your roast pan in the center of the grill.

Step 7: And close the lid. This will stifle the fire and the chips will begin to smoke heavily. NOTE: Don't shut any of the vents, top or bottom, of your grill. Just enough air needs to get in to aid combustion. Too little and your fire will die.

Step 8: Every half hour or so, the wood chips will smolder out and stop smoking.

Step 9: I just sprinkle more chips in through the grill and some land on the grill itself. This starts up the smoking again. After the first couple of applications, you can also poke a stick around in the charcoal to reactivate the smoke rather than adding more chips, but you're basically going to have to be out there every half hour or so stoking up the smoke.

Step 10: And so it goes. For three hours.

Step 11: And now we come to the real secret to making good BBQ when all you have is your cheap charcoal grill. The CROCK POT!

Step 12: Take your roast off after three hours of smoking. Try and tear it apart with a fork. You won't be able to, it's still too tough.

Step 13: No, we're going to have to do this right. To do it right, we gotta slow cook it until this meat submits to our will. We accomplish that with between 6-8 hours in the Crock Pot on LOW. Do what you have to do to get the meat in the pot, I had to cut mine in half or so.

Step 14: This is the part in the process where you add your spice rub. Coat the meat with it:

Step 15: Then pour in the marinade you reserved.

Step 16: And now, cook this bad boy for 6-8 hours. You can't really overcook it, or at least I haven't yet. This roast took 8 hours before it was falling apart. You can tell because when you stick a fork in it it truly just melts. I also turned the meat over around 4 hours in so no part of the meat wasn't submerged in the marinade at one point or another.

Step 17: When your roast has truly had the precious time it needs to become REAL DEAL BBQ, take it out. It should look something like this:

Step 18: And now the pulled pork part, wherein you "pull" the pork apart into shredded, sandwich-ready yumminess.

Step 19: When you're all finished, you're left with a big pile of delicious BBQ pork (note the bone at top of picture that this meat simply "fell" off of). Can you believe all this was $6? Well, OK, maybe more like $15 once you factor in the wood and the fixins, but heck - this is a lot of food. I have successfully fed eight people with this.

Step 20: Plate your pulled barbecue pork or make sandwiches out of it. Top the bbq pulled pork with some sauce - if you like. This is utterly optional. This meat tastes fantastic just like it is. Top with coleslaw, you can find my coleslaw recipe in the appetizer category or use the search feature.

another new dish of the day

2010-01-04T23:37:00.003+08:00

hey guys..

today i would like to introduce another new dish for you >>>>>

hope you enjoy and learn it ya? thanks :)

today's special dish is EASY MEATBALLS ~~~~

trust me it is so simple to do it ... and the taste is so nice :)

Ingredients: 2 lbs ground beef or turkey 1 c. bread crumbs 2 eggs 1/2 c. milk 1 tbs. Worcestershire sauce various spices to your taste (I used garlic powder, onion powder, and basil - about 1 - 2 tbs each)

Step 1: Combine all ingredients in large bowl.

Step 2: Mix thoroughly by hand.

Step 3: Shape into 1 - 2 inch balls on baking sheet or pan- notice that I used aluminum foil for easy cleanup.
Step 4: Bake at 350 degrees Fahrenheit for 20-25 minutes (or until done).

Step 5: Plate your easy meatballs and serve.

Step 6: Or freeze for future use.

new dish

2010-01-03T13:58:00.003+08:00

hey guys...

so long din update about my cooking blog ... so now i would like to introduce to you a new dish which is quite simple.. it is FRIED CHICKEN

Ingredients:

1 whole chicken cut into pieces

oil for frying

brine:

3 tbsp rock salt

5 cups water

breading:

3/4 cup all purpose flour

1/4 cup cornstarch

1 tbsp Italian seasoning

1/2 tsp dried basil

1 tsp paprika

1/2 tsp salt

1/2 tsp pepper

2 tbsp DRY instant chicken broth

1 tsp garlic powder

1 tsp onion powder

Step 1:

Mix water and rock salt to make brine. Soak the chicken in it for about an hour in the fridge.

Step 2:

Mix the breading ingredients. Sift to remove any lumps.

Step 3:

Remove the chicken from the brine and rinse with water. Pat with some paper towel to remove extra moisture then dredge in coating mix.

Step 4:

Deep fry in hot oil over medium high heat for about 15-20 minutes or until chicken is done. In this recipe I used some margarine and mixed it with the oil for richer taste.

Step 5:

Take out of the oil when done and set aside.

Step 6:

In the same pan, I remove the oil leaving just enough to use in making a rue out of the remaining breading mixture. Add some water or chicken stock and whisk until it boils and become thick. Adjust seasoning if needed.

Step 7:

Serve while still hot!

Christmas Cupcakes

2009-12-19T01:23:00.002+08:00

Cupcakes are very nice and easy to do it!

Ingredients:

Vanilla Cupcakes:
1/2 cup(113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
zest of 1 large lemon (optional)
1 1/2 cup (195 grams) all purpose floour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cuo (60 ml) milk

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar) , sifted
1/2 cup(113 graqms) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoon milk or light cream
assorted food colors (if desired)

Steps:
vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M closed star decorating tip.

For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes.

enjoy it.
loves.
by houyan

2009-12-10T14:05:00.003+08:00

hoho..gotta tell u guys.tis frosted blueberry banana soup is a very delicious and healthy treat to serve on a hot day.!.Blueberries also pack a powerful punch of good nutrition in a one-cup serving. They’re an excellent source of vitamin C and a good source of dietary fiber and manganese.

Ingredients:
2 1/4 cups blueberries, divided
1 ripe banana, roughly chopped
1 1/2 cups ice
1/2 cup milk
1/2 cup vanilla frozen yogurt
2 teaspoons sugar
1 teaspoon lemon juice

Directions:
In a blender, combine two cups of the blueberries, the banana, ice, milk, frozen yogurt, sugar and lemon juice; whirl until smooth. Into four soup bowls, pour soup, dividing equally. Scatter remaining 1/4 cup blueberries over soup. Top with small scoop of frozen yogurt, if desired. Serve immediately.

Serves: 4
Per serving: 131 calories, 3 grams protein, 28 grams carbohydrates, 2 grams fat (1 gram saturated fat)

There is another blueberry orange soup.it's also a healthy soup!

Ingredients:
2 cups blueberries, fresh or frozen
3 cups orange juice
2 tablespoons light brown sugar
1/8 teaspoon cinnamon, ground
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon grated orange peel
Buttermilk or plain yogurt

Directions:
In a saucepan bring blueberries, orange juice, brown sugar and cinnamon to a boil; stir to combine. Dissolve cornstarch with water; gradually stir into blueberry mixture. Cook and stir until clear and lightly thickened. Add the orange peel. Pour into a bowl; refrigerate overnight. Serve with buttermilk swirled in or top with a dollop of yogurt. Garnish with blueberries and mint, if desired.

Serves: 4
Per serving: 132 calories, 2 grams protein, 31 grams carbohydrates, 0 grams fat (1 gram saturated fat)

enjoy it.
loves.
by houyan.

Wonton Mee Soup

2009-12-07T23:49:00.002+08:00

Ingredients

1/2 pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
1/8 cup finely chopped green onion

Steps:

In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)

TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.

enjoy it.
loves.
by houyan.

Kung Pao Chicken

2009-12-07T23:31:00.003+08:00

Ingredients:

3/4 lb. chicken, boned and skinned
2 tbsps. oyster sauce
2 1/2 tbsps. cooking oil
8 small dried red chilies
4 tsps. minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1−inch squares
1 can (8 oz.) bamboo shoots, sliced and drained
2 tsp. cornstarch dissolved in 1 tablespoon water
1 tsp. cornstarch
1/3 cup roasted peanuts

Sauce:

3 tbsps. Chinese rice wine or dry sherry
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
1 tbsp. soy sauce
2 tbsps. hoisin sauce
2 tsp. sesame oil
2 tsps. chili garlic sauce
2 tsps. sugar

Steps:

Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes.
Combine sauce ingredients in a bowl.
Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.
Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.
Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.
Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

enjoy it.
loves.
by houyan.

Jiao Zi

2009-12-07T23:23:00.003+08:00

The humble dumpling. In Western-style cuisine it is a simple staple, a source of carbohydrates and great comfort food. Done Chinese style, it is a work of culinary art. Jiao Zi (or Gow Gee, in the Mandarin dialect) is a concoction made of dough stuffed with meat and/or vegetables. It is often served as part of dim sum. Proper preparation takes a bit of time and effort. But the results, when done correctly, are well worth it.

Ingredients

Wrap:

4 cups white flour
1-1 1/2 cups water
1 tsp salt

You’ll want to acquire the correct type of Chinese flour, whether you use rice flour or wheat flour. Ordinary Western-style wheat flour has a very different consistency when prepared.

Chill the water to just above freezing and dissolve the salt into 2 cups of it. Blend thoroughly and add the extra 1/2 cup only if the dough isn’t completely wetted. Knead well and ensure that the result is firm. If needed, sprinkle in a bit more flour. Then chill the dough.

Filling:

1 lb lean ground meat
1 tbsp soy sauce
1 tsp brandy
1 tsp sesame oil
1 tsp salt
1 tsp black pepper
1 tsp white pepper

Combine all the ingredients, then stir. Don’t overdo it in order to avoid making the meat mushy.

Bring out the chilled dough and separate a piece into two parts. Flatten each section until they’re about 1/8 inch thick. Layer the meat mixture onto one then cover with the other. Crimp the edges until the result looks something like a white fortune cookie crumpled around the rim. Repeat until you’ve used up all the dough and meat.

The raw dumpling can be boiled or fried, as desired.

To boil, use a pot large enough to cover the dumplings with a couple of inches of water. Bring the water to a boil, then layer the Jiao Zi along the bottom of the pot. Stir gently to prevent them sticking together. Continue heating until the mixture boils again. Add a cup of cold water and allow to come to a boil again, then remove from heat.

To fry, simply line a wok with a layer of sesame oil and bring to a high heat. Then toss in the dumplings. Remember that woks cook very quickly. You’ll need to keep the dumplings moving in order to get them evenly cooked on both sides. It’s particularly important to ensure that the meat inside is well done.

enjoy it.
loves.
by houyan.

2009-12-07T23:16:00.002+08:00

Banana bread is a sweet-tasting bread which is cooked into loaves made from mashed bananas. It is a quick bread that utilizes baking soda to help it rise or acts a leavening agent for the bread. Many cooks like to make variations in their banana bread recipe by adding nuts or raisins or other ingredients. It is a simple recipe that does not need complex ingredients and does not even need an electric beater if you do not have one.

Banana bread was popularized in mid 1900’s when baking soda was also popularized. In some Asian countries, banana bread is a regular food and can also be served as an alternative to white bread.

Ingredients:

1 cup butter for shortening
5 over-ripe bananas, mashed well
2 ½ cups sugar
4 eggs
¾ cup buttermilk
3 cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
1 cup chopped nuts
1 ½ teaspoon vanilla

For this banana bread recipe, combine shortening, bananas and sugar. Slowly add eggs, one at a time and beat well. Sift baking soda, flour and salt together. Alternately add the other dry ingredients along with the buttermilk to the batter mixture. Add the vanilla and nuts and mix the banana bread recipe mixture well.

You will need two greased loaf pans for the entire banana bread recipe mixture. Do not fill to the top since the banana bread recipe will rise, you might like to give at least an inch space from the rim of the loaf pans. Bake the mixture for seventy to eighty minutes at 325 degrees or until a toothpick comes out clean from the bread.

This banana bread recipe does not call for any complicated procedure to make it and it taste great as well. Children love the sweet taste and so do adults. It can also keep for several days which make it worth cooking. It is also a great way of making use of overripe bananas that almost everybody hates to eat.

Banana bread is also a nutritious alternative to white bread and can also be made with wheat bread or whole grain. There are many variations to the traditional banana bread but the more effective banana bread recipe calls for overripe bananas. If you do not use overripe bananas, the tendency is that the top of the banana bread loaf will remain moist and you will have a hard time distinguishing if it is already done or not.

enjoy it.
loves.
by houyan

Chocolate Cookies

2009-12-07T22:53:00.004+08:00

Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.

In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set aside. Place the remainder of the brownie batter evenly into the prepared pan.

Then in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process until creamy and smooth. Spread the cream cheese filling over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.

Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days.

Makes about 16 - 2 inch squares.

Ingredients:

Brownie Layer:

1/2 cup (113 grams) unsalted butter, cut into pieces

4 ounces (114 grams) unsweetened chocolate, coarsely chopped

1 1/4 cups (250 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs

1/2 cup (70 grams) all purpose flour

1/4 teaspoon salt

Cream Cheese Layer:

8 ounces (227 grams) cream cheese, at room temperature

1/3 cup (65 grams) granulated white sugar

1 teaspoon pure vanilla extract

1 large egg

Source:

Medrich, Alice. 'Cookies and Brownies'. Warner Books, Inc. New York: 1999.

enjoy it.
loves.
by houyan