tag:blogger.com,1999:blog-76573245851529064862024-03-19T19:39:18.358+08:00mywifeloves2cookThis is a blog dedicated to my wife who loves to cook, despite her busy life.
She is not a full time house wife, but she enjoys cooking and baking for friends & family, especially me.Terencehttp://www.blogger.com/profile/01450373350854374135noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-7657324585152906486.post-49185576011065262132008-10-09T14:20:00.008+08:002008-10-09T23:37:23.334+08:00Chocolate Chip Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qxQoxOuTbIO_PDqrGvMwTKktxEEgQ-hhDcMjSe0RvVGZRHtSHcpdyodgeLfmB9XqLLC4DFowycm75s5vnQhhP3LffM321FsRBF6pToCqwCeQQAw7lDsM780WJvwbRUYpWlFcK9Xe6CA/s1600-h/cc7.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5255045416637110914" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qxQoxOuTbIO_PDqrGvMwTKktxEEgQ-hhDcMjSe0RvVGZRHtSHcpdyodgeLfmB9XqLLC4DFowycm75s5vnQhhP3LffM321FsRBF6pToCqwCeQQAw7lDsM780WJvwbRUYpWlFcK9Xe6CA/s320/cc7.jpg" border="0" /></span></a><span style="font-size:85%;"><br /></span><div><div><div><div><span style="font-size:85%;"><strong><em>Ingredients:<br /></em></strong>Chocolate Chip Cookies<br />170gm cup unsalted butter, softened<br />1 cup brown sugar<br />1/4 cup granulated sugar<br />1 egg<br />2 tsp vanilla extract<br />2 cups all purpose flour<br />1 tsp baking powder<br />1/2 tsp salt<br />225gm bittersweet chocolate, cut into chunks<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHziyEws6mHrOsmEjZMHF4ESyYG5MUzIBoRwkN113MVdkpZshsKyAVa0mi1fpNhBJ3S6eDTedAYroNg6wMkEsy1rAmey596hxZPQvmE047Z2i9xrur_OMURcuBSNpmVaswVU0-01vVEJU/s1600-h/cc1.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5255040100191948226" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHziyEws6mHrOsmEjZMHF4ESyYG5MUzIBoRwkN113MVdkpZshsKyAVa0mi1fpNhBJ3S6eDTedAYroNg6wMkEsy1rAmey596hxZPQvmE047Z2i9xrur_OMURcuBSNpmVaswVU0-01vVEJU/s320/cc1.jpg" border="0" /></span></a><span style="font-size:85%;"><br /><br />Preparation:<br />1) Preheat oven to 180 C/350 F.<br />2) Cream together butter and sugars until smooth. Add egg and vanilla and blend in.<br /></span><div><span style="font-size:85%;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJPPvZEU5N_iU9QAEtl1hPuNZwo73SVry2VRsIb5mRXnzlX1vcicfTM2dFVFyYOqMZHFdf7D_Usfujaai7BIMmBNOvWdxCQut6BmzUwKiMxko-5Z3Wfj310hkFHkQek7B690eHqu97aA/s1600-h/cc2.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5255040898059588882" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJPPvZEU5N_iU9QAEtl1hPuNZwo73SVry2VRsIb5mRXnzlX1vcicfTM2dFVFyYOqMZHFdf7D_Usfujaai7BIMmBNOvWdxCQut6BmzUwKiMxko-5Z3Wfj310hkFHkQek7B690eHqu97aA/s320/cc2.jpg" border="0" /></span></a><span style="font-size:85%;"> </span></div><span style="font-size:85%;">3) Mix in flour, baking powder and salt</span><br /><div><span style="font-size:85%;">.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Iv_QmJXyYKazFaqcnaKux3Y07EM5wm-16HYO8vAYfFt3eoUFWDFcRkytIUptbL15RSAm4S4fnOkJ574SGSVNuJYI2JiSe8JQRFo-8vB6Y6D2hud1_rCq7FaPq8eHHnEahHFmPJGDV3M/s1600-h/cc3.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5255040958241048034" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Iv_QmJXyYKazFaqcnaKux3Y07EM5wm-16HYO8vAYfFt3eoUFWDFcRkytIUptbL15RSAm4S4fnOkJ574SGSVNuJYI2JiSe8JQRFo-8vB6Y6D2hud1_rCq7FaPq8eHHnEahHFmPJGDV3M/s320/cc3.jpg" border="0" /></span></a></span></div><div><span style="font-size:85%;">4) Mix in chocolate chunks.</span> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQqFDBAMb5Gk6hoFDEWwWPxtIkHskz5q0c0Qwm772YjjNPm3QdIrtWM86ZUU-3DiDqfXGJCa50jl7Y7-EdhwMHjSC0ef855LN1AUvEPyc-A7hNURcHZV_Fn0GeM5vChBD7-CuH2N2y2A/s1600-h/cc4.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5255041614385469266" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQqFDBAMb5Gk6hoFDEWwWPxtIkHskz5q0c0Qwm772YjjNPm3QdIrtWM86ZUU-3DiDqfXGJCa50jl7Y7-EdhwMHjSC0ef855LN1AUvEPyc-A7hNURcHZV_Fn0GeM5vChBD7-CuH2N2y2A/s320/cc4.jpg" border="0" /></span></a></div><div></div><div><span style="font-size:85%;">5) Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFINSYZOOJVKbIfw6VvhVA4JcwGVmRyH2kkFFYBzaZMHwC0fcn4TkyLbqDwVoo15ZEO04M4DuMk8G0Yzr6As_lVvtc4XV8CDNs2qp6s0GvpwDElTxs_xgVNzcfsg19lfWJ2YC4Ut614o/s1600-h/cc5.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5255042391194761138" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFINSYZOOJVKbIfw6VvhVA4JcwGVmRyH2kkFFYBzaZMHwC0fcn4TkyLbqDwVoo15ZEO04M4DuMk8G0Yzr6As_lVvtc4XV8CDNs2qp6s0GvpwDElTxs_xgVNzcfsg19lfWJ2YC4Ut614o/s320/cc5.jpg" border="0" /></span></a><span style="font-size:85%;"><br /></span><div></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">6) Let cool it slightly before putting into air tight jar.</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQyXPgXBDnU3RcXaf43oInOyTmQ24tINdUhv99tJ8jUhyM8tJ1VB95-XbTzgXEvy_MOkDm6bLyV_lHSAcHHyZFH-T1OU_uiBOEx6MGk5DMoJo1d62sm6-q_OwtXJEUKcW_7VS9BckFLk/s1600-h/cc6.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5255043145695364674" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQyXPgXBDnU3RcXaf43oInOyTmQ24tINdUhv99tJ8jUhyM8tJ1VB95-XbTzgXEvy_MOkDm6bLyV_lHSAcHHyZFH-T1OU_uiBOEx6MGk5DMoJo1d62sm6-q_OwtXJEUKcW_7VS9BckFLk/s320/cc6.jpg" border="0" /></span></a><span style="font-size:85%;"> </span></div></div></div></div>Terencehttp://www.blogger.com/profile/01450373350854374135noreply@blogger.com0tag:blogger.com,1999:blog-7657324585152906486.post-52188638469261824322008-10-08T10:27:00.011+08:002008-10-08T12:14:42.422+08:00Seafood Spaghetti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNI8FwriOMSUhLkK91hC0HoHOF_2ddof2uL1840bAHqDmUjHGrkxxZBTqS0PAK10BpP6FwmnHsv6xgPAcHxMiHd3ImO_XllyY4lZNlX7VGGX7lAqTRtgyYjA3p8iZRFPH9maOGtqCxzY/s1600-h/p8.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5254631253547295074" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNI8FwriOMSUhLkK91hC0HoHOF_2ddof2uL1840bAHqDmUjHGrkxxZBTqS0PAK10BpP6FwmnHsv6xgPAcHxMiHd3ImO_XllyY4lZNlX7VGGX7lAqTRtgyYjA3p8iZRFPH9maOGtqCxzY/s320/p8.jpg" border="0" /></span></a><span style="font-size:85%;"><br /></span><div></div><br /><div><span style="font-size:85%;"><strong><u>Ingredients</u></strong><br /></span></div><div><div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhIMxWHbqTrRyv19M8FgbRoS3Z3R6H75anWZDQPpmZnfrj9-zhuGgD9evApZbWv0wueG2qgKcxTNkrnEEkSDKarNPFjJrAKFXUkDLnQdvKLSY7sU5sMWpABRLTgMiKxZleDxVj7Rt6tE/s1600-h/p1.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5254627654906997442" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhIMxWHbqTrRyv19M8FgbRoS3Z3R6H75anWZDQPpmZnfrj9-zhuGgD9evApZbWv0wueG2qgKcxTNkrnEEkSDKarNPFjJrAKFXUkDLnQdvKLSY7sU5sMWpABRLTgMiKxZleDxVj7Rt6tE/s320/p1.jpg" border="0" /></span></a><span style="font-size:85%;"><br />Olive Oil<br />Extra Virgin Olive Oil<br />1 onion, finely chopped<br />4-5 clove of garlic, finely chopped<br />1 chilly, finely chopped<br />8 prawns<br />8 mussels<br />Squid / Crabstick (optional)<br />White wine<br />salt & pepper<br /></span></div><br /><div><strong><u><span style="font-size:85%;">Preparation for Spaghetti</span></u></strong></div><br /><div><span style="font-size:85%;">1) Boil Water & Seaon with lots of salt</span></div><div><span style="font-size:85%;">2) Put Spaghetti to boiling water</span></div><div><span style="font-size:85%;"></span></div><br /><div><strong><u><span style="font-size:85%;">Preparation for seafood</span></u></strong></div><br /><div><span style="font-size:85%;">1) Stir fry onions till soft</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vEN2iarQNX7YrFT3bOR7hK6YDHWjKIH-XE15Q_1RzSD5t5fsquju8L7GIz4SG3y4AgQkv1L6lhhRCcH0FqWIyBwUQzbQ1kMyLrBrZWQi1omDUGHh0S7Z9NRAecNw6Jv_Z7sFE0UAitw/s1600-h/p2.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5254627967782299490" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vEN2iarQNX7YrFT3bOR7hK6YDHWjKIH-XE15Q_1RzSD5t5fsquju8L7GIz4SG3y4AgQkv1L6lhhRCcH0FqWIyBwUQzbQ1kMyLrBrZWQi1omDUGHh0S7Z9NRAecNw6Jv_Z7sFE0UAitw/s320/p2.jpg" border="0" /></span></a><span style="font-size:85%;"><br /></span></div><br /><div><span style="font-size:85%;">2)Put in mussel, add white wine, steam till cooked</span><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nHMXHMEdVhW69WHUfj2KBifKA32pe_pM99rLgv6LJUFXAm8wpI5XExWU7RnmWdbltARY0jXSs5vJveXOpOaci51wq7eG1N1Y-7yAdU70FyoJ6juj2pCiS1XhegqlR4E4F5lhiF9UWGU/s1600-h/p3b.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5254628569501784498" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nHMXHMEdVhW69WHUfj2KBifKA32pe_pM99rLgv6LJUFXAm8wpI5XExWU7RnmWdbltARY0jXSs5vJveXOpOaci51wq7eG1N1Y-7yAdU70FyoJ6juj2pCiS1XhegqlR4E4F5lhiF9UWGU/s320/p3b.jpg" border="0" /></span></a><span style="font-size:85%;"><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrPhA-rBEH5JZvDIyNnO2Xsq4VnLbPTxgDeln9YY0yz0tw_7MIXd_4IX_L2Do7RYscsETcKee5-O3LoQWWTnXr1T0Eq0dkC7ovEaha48KYprLvMXEbdK7MvoSZhKTGWicOgqnkhyOq0o/s1600-h/p3.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5254628417984768914" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrPhA-rBEH5JZvDIyNnO2Xsq4VnLbPTxgDeln9YY0yz0tw_7MIXd_4IX_L2Do7RYscsETcKee5-O3LoQWWTnXr1T0Eq0dkC7ovEaha48KYprLvMXEbdK7MvoSZhKTGWicOgqnkhyOq0o/s320/p3.jpg" border="0" /></span></a><span style="font-size:85%;"><br /></span></div><div><span style="font-size:85%;"></span></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7VOXjxoKyr8I_qTRf2rYyfRMv-7ky_YMHRhdMiPRg94pw49-uob70rdsamjn6PjREok1uPWkHNZMCgYoco2hh0A-AWmxxinyPiT1XugrM_Miar32rvMAptEHfdmJOLFQNREMp3CVNqU/s1600-h/p3a.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5254628505596470402" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7VOXjxoKyr8I_qTRf2rYyfRMv-7ky_YMHRhdMiPRg94pw49-uob70rdsamjn6PjREok1uPWkHNZMCgYoco2hh0A-AWmxxinyPiT1XugrM_Miar32rvMAptEHfdmJOLFQNREMp3CVNqU/s320/p3a.jpg" border="0" /></span></a><span style="font-size:85%;"><br /><br />4) Next, Stir fry garlic & chilly</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtwl2DwfhGk0pIktzT95XhWOXij4378xxsP6ToJLXum948HP0Zh8J-YZJFWYro_WgCiE1EuyDaaYJ97xy35VTgJqsk4STdKydyj3szmq5krO1lde3X2rX9mDyYdyEBBMF37GV-Nj6ApY/s1600-h/p4.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5254629914582004930" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtwl2DwfhGk0pIktzT95XhWOXij4378xxsP6ToJLXum948HP0Zh8J-YZJFWYro_WgCiE1EuyDaaYJ97xy35VTgJqsk4STdKydyj3szmq5krO1lde3X2rX9mDyYdyEBBMF37GV-Nj6ApY/s320/p4.jpg" border="0" /></span></a><span style="font-size:85%;"><br /><br /><br /></span><div><span style="font-size:85%;">5)Add Prawns or any other seafood (add white wine if you like),<br />Season with salt & pepper</span></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8YMZey9Dhtp-9-H7YhxXVOyP8NZdob-WekJqvYJp7qlJuITgORl76yzICOgw6cwwP-PxqnTPzF9IBwK7lOv5fTnoJv9FC6fYNHNX4MB3bTS22I-Zlst0gYsmn8EsXPMOF4agM2-FTdb4/s1600-h/p5.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5254630348124783474" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8YMZey9Dhtp-9-H7YhxXVOyP8NZdob-WekJqvYJp7qlJuITgORl76yzICOgw6cwwP-PxqnTPzF9IBwK7lOv5fTnoJv9FC6fYNHNX4MB3bTS22I-Zlst0gYsmn8EsXPMOF4agM2-FTdb4/s320/p5.jpg" border="0" /></span></a><span style="font-size:85%;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05WG0Nr-WzEvUq5ubU9S8FjcTiiZHAAeVspo2ChRldQTnQfiawXZ-TFWtP4K4tSoM4OJ7GsGBXRBi6N_6-pGh3J5aOIcJedQpCnHGDUd4UqZDcA5e-oep6sci9D30KYrKUw8spYKyyCY/s1600-h/p6.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5254630422436690130" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg05WG0Nr-WzEvUq5ubU9S8FjcTiiZHAAeVspo2ChRldQTnQfiawXZ-TFWtP4K4tSoM4OJ7GsGBXRBi6N_6-pGh3J5aOIcJedQpCnHGDUd4UqZDcA5e-oep6sci9D30KYrKUw8spYKyyCY/s320/p6.jpg" border="0" /></span></a><span style="font-size:85%;"><br /><br />6) Put in together with the mussel<br />Add Spaghetti to bowl and mix well. Serve while hot<br /></span></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kxfgmPleooCD06H8USF-_ey6Y5d6OwMG4S88CDcgZsQQmjrRtyoOKicdH3waX6GDUylDvAutUuw7UFONvuVVQIHZ3DI8Wk-YOu9nW-vK3K191L7kmvkX6YyX1IrQlbrp1aW5AkIWXrg/s1600-h/p7.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5254628887780958386" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kxfgmPleooCD06H8USF-_ey6Y5d6OwMG4S88CDcgZsQQmjrRtyoOKicdH3waX6GDUylDvAutUuw7UFONvuVVQIHZ3DI8Wk-YOu9nW-vK3K191L7kmvkX6YyX1IrQlbrp1aW5AkIWXrg/s320/p7.jpg" border="0" /></span></a><span style="font-size:85%;"> </span></div></div></div></div></div></div>Terencehttp://www.blogger.com/profile/01450373350854374135noreply@blogger.com6tag:blogger.com,1999:blog-7657324585152906486.post-8200373482134037432008-07-28T14:20:00.000+08:002008-12-13T13:35:33.391+08:00Nectarine tart with syrup<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi762TTd5TvAs95ZurhkfrofPhy9g6rTU0pyQNX2vKsXZtAznQDlPX68J62EYtMKUaMFvvJQ31B5N9qLbhSE2yQCQZpIC24tiYeXdvC0-KQe0kG9MnHOJ_ejvFYRfVBVmlYkY9ncNRlqxo/s1600-h/009.jpg"><img id="BLOGGER_PHOTO_ID_5227947861149315042" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi762TTd5TvAs95ZurhkfrofPhy9g6rTU0pyQNX2vKsXZtAznQDlPX68J62EYtMKUaMFvvJQ31B5N9qLbhSE2yQCQZpIC24tiYeXdvC0-KQe0kG9MnHOJ_ejvFYRfVBVmlYkY9ncNRlqxo/s320/009.jpg" border="0" /></a></p><strong><u>Ingredients</u></strong><br />2 nectarine<br />4 tbsp honeyFor the pastry<br />100g plain flour<br />100g sugar<br />2 egg yolk<br />100g butter<br />6 tbsp milk<br /><strong><u></u></strong><br /><br /><strong><u>For the syrup</u></strong><br />300ml cream<br />4 tbsp honey<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVk8-nXYc48NiXekufdW65ateRubtCdpPdtsLpGpgfEzfCc6p_cJStAWYwoDdyl2MhfQs0U-vunruVPHc09j8H8SvuK0fzraE9wjHK70qv6jOboi6wyi3qkPpMSB-hwx4Z4BwdT4adIS8/s1600-h/004.jpg"><img id="BLOGGER_PHOTO_ID_5227947638476708338" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVk8-nXYc48NiXekufdW65ateRubtCdpPdtsLpGpgfEzfCc6p_cJStAWYwoDdyl2MhfQs0U-vunruVPHc09j8H8SvuK0fzraE9wjHK70qv6jOboi6wyi3qkPpMSB-hwx4Z4BwdT4adIS8/s320/004.jpg" border="0" /></a><br /><br /><br /><strong><u>Preparation</u></strong><br /><br />1. Preheat the oven to 220C/425F.<br />2. To make the pastry, put flour, sugar, egg yolk, butter and milk into a food processor and mix.<br /><br />3. Roll out pastry and put in an oven-proof flan tin. Slice nectarine and place on base. Pour two tablespoons of honey over and bake in oven for 10 minutes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHK9XT5f_0Nfc3rgk5bI2LSOOV_gaeU6rsBq6Zx0nMxgf9d6W-nAYGH3N_BpXa8cmSK5S2SVHA8gW7LraqbwhM8_0sPCKJ9G8Vwss9u5BVOvgpcPSkqmcjUOl-w3SFe4iqy9MR4_hxVeA/s1600-h/006.jpg"><img id="BLOGGER_PHOTO_ID_5227948499702771426" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHK9XT5f_0Nfc3rgk5bI2LSOOV_gaeU6rsBq6Zx0nMxgf9d6W-nAYGH3N_BpXa8cmSK5S2SVHA8gW7LraqbwhM8_0sPCKJ9G8Vwss9u5BVOvgpcPSkqmcjUOl-w3SFe4iqy9MR4_hxVeA/s320/006.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GizmoVlc-OMZyl731PC7N6u-KV_53DZ5YjHQUkB8iE0JgZ8rbo0KVSn5kk0ffGzzSZFMlx0Rx3buNHH88KR0VCDhkvkNcnHDGxynVuBGwjU8mvwx_HZ4vRsKJvmtVhVtK_qJZnrpScw/s1600-h/007.jpg"><img id="BLOGGER_PHOTO_ID_5227948969286158210" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GizmoVlc-OMZyl731PC7N6u-KV_53DZ5YjHQUkB8iE0JgZ8rbo0KVSn5kk0ffGzzSZFMlx0Rx3buNHH88KR0VCDhkvkNcnHDGxynVuBGwjU8mvwx_HZ4vRsKJvmtVhVtK_qJZnrpScw/s320/007.jpg" border="0" /></a><br /><br />4. To make the syrup, whip cream and honey together.<br />5. Serve syrup on top of tart.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNd5B2cOvYgCfshb9PJ2om17BW8TMo8i8Ft9g1AAWLrk4wMHOUIK0DygADSwEcngZbrsju2vh1lfRuvx-F0EFaPORUZPil8n4d6LGfGXsyiD5fVt8PMwaUlD4iDZiHhwi7H53j-AhJEDc/s1600-h/008.jpg"><img id="BLOGGER_PHOTO_ID_5227949205724520946" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNd5B2cOvYgCfshb9PJ2om17BW8TMo8i8Ft9g1AAWLrk4wMHOUIK0DygADSwEcngZbrsju2vh1lfRuvx-F0EFaPORUZPil8n4d6LGfGXsyiD5fVt8PMwaUlD4iDZiHhwi7H53j-AhJEDc/s320/008.jpg" border="0" /></a><div>Suppose to serve 4, end up it serve 8.. maybe i did the crust wrongly lolz, but it taste nice anyway.</div>Terencehttp://www.blogger.com/profile/01450373350854374135noreply@blogger.com0tag:blogger.com,1999:blog-7657324585152906486.post-2324035951548564832008-07-07T13:13:00.000+08:002008-12-13T13:35:34.589+08:00Steam 3 types of egg (san huang zhen dan)<strong><u>Ingredients:</u></strong><br /><br />5 eggs<br />about 200gm of minced pork<div>1 salted egg yolk<br />1 century egg<br />1 tbsp light soya sauce<br />1/2 cup of hot water</div><div>1 tbsp of hot olive oil<br /><div>pepper<br /><br /><strong><u>Preparation:</u></strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_l9I43apF9EkifRHFjsNsQ6VryT5_dwQOxAkmHjKMcIlY9BjFX8vbiCMfLw4cWAN7HozLTJJZW3mTfqyxEt0B5ZBKSyXZhqLP9Wg9MLGcEtIYALIKlMp5L4dOMoEsvheQCp6o2THckw/s1600-h/egg1.jpg"><img id="BLOGGER_PHOTO_ID_5220139957589740530" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_l9I43apF9EkifRHFjsNsQ6VryT5_dwQOxAkmHjKMcIlY9BjFX8vbiCMfLw4cWAN7HozLTJJZW3mTfqyxEt0B5ZBKSyXZhqLP9Wg9MLGcEtIYALIKlMp5L4dOMoEsvheQCp6o2THckw/s320/egg1.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJn_rDAQbVbBRUnmRxhaeKf8Zk1EK3S76r7sqixWM0cCIBPkQtjdzDGLnXkBWdxv39bQMSzn4Ov6pxQEP0xpoUfA6N7pjXNZjdjke3MLPJnQ-hVrLK1MjEUUraNrSMLq8OlSq32PEmH0/s1600-h/beategg.jpg"><img id="BLOGGER_PHOTO_ID_5220139751863059138" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJn_rDAQbVbBRUnmRxhaeKf8Zk1EK3S76r7sqixWM0cCIBPkQtjdzDGLnXkBWdxv39bQMSzn4Ov6pxQEP0xpoUfA6N7pjXNZjdjke3MLPJnQ-hVrLK1MjEUUraNrSMLq8OlSq32PEmH0/s320/beategg.jpg" border="0" /></a></div><div>Pour abt 1 tablespoon of light soya sauce, dash of pepper into the 5 eggs & beat the eggs<br />Marinate the mince pork with soya sauce & pepper</div><div>pour 1 tbsp of hot oil into plate to coat the bottom of steam pan</div><div>(it will make the steam egg glossy looking and it also make the pan easier to wash later.)</div><div>pour the mince pork and egg into plate, add hot water and mix well<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjrKse9_MC-9b0uywdyyNDB6nIZIh2GbQExdnjdBdXv8IxlFX60Aq8IM8pxnZ1y2mBsdmZTrnq8qvovROn-b0YejbOCDSD5y5xR-yam0vIg_jlk4o-ntNvR_8fo7cL1Vh1CfbKofmz5w/s1600-h/saltedegg.jpg"><img id="BLOGGER_PHOTO_ID_5220138186279060418" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjrKse9_MC-9b0uywdyyNDB6nIZIh2GbQExdnjdBdXv8IxlFX60Aq8IM8pxnZ1y2mBsdmZTrnq8qvovROn-b0YejbOCDSD5y5xR-yam0vIg_jlk4o-ntNvR_8fo7cL1Vh1CfbKofmz5w/s320/saltedegg.jpg" border="0" /></a><br /><br />cut the salted egg yolk into quarters<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBU2LjYinNA9daT9AMfGJcnCLCkadDdhUulri2FM2Pnxl6FWuA3DftIVJmEBE0-OAm-61DgrmwPgF3gJfwLIcolLCLkd3C3RZ5NFCaOcpIR7gPZsbKLsnmOb9JjuyyLYgZrfbyFSC53IE/s1600-h/pitan.jpg"><img id="BLOGGER_PHOTO_ID_5220138931281104610" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBU2LjYinNA9daT9AMfGJcnCLCkadDdhUulri2FM2Pnxl6FWuA3DftIVJmEBE0-OAm-61DgrmwPgF3gJfwLIcolLCLkd3C3RZ5NFCaOcpIR7gPZsbKLsnmOb9JjuyyLYgZrfbyFSC53IE/s320/pitan.jpg" border="0" /></a><br /><br />cut the century egg into small cube<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik6ZHP22CuC3DCAtF-odajhN8QK0E-0PPrWUF9sDGoSzQ6RJQ0bHnBlpq2HxK8ItRLF38zI0-pkeWrPC2HdcC2oUthaxmRWTshMTxwKvfu6gzMlO2lhIbn3JFQqGV_mYNiADmira_SDjk/s1600-h/mixed.jpg"><img id="BLOGGER_PHOTO_ID_5220139370522334626" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik6ZHP22CuC3DCAtF-odajhN8QK0E-0PPrWUF9sDGoSzQ6RJQ0bHnBlpq2HxK8ItRLF38zI0-pkeWrPC2HdcC2oUthaxmRWTshMTxwKvfu6gzMlO2lhIbn3JFQqGV_mYNiADmira_SDjk/s320/mixed.jpg" border="0" /></a><br /><br />Add salted egg and century egg, spread evenly in egg mixture<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTOAa6jtHxKgZI9j2aLxdhgDHuvEjWVybqvJ4hUefVp-hrBlRyP8WrzWXQD-W04Req5O0NXbdIRL0OmexaD76NS3xlvIO4HN0B7ko6yvCFVx7x1itsMWNKBWNoDrKeyk47zaTnYO7f94/s1600-h/finalegg.jpg"><img id="BLOGGER_PHOTO_ID_5220140314889255506" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTOAa6jtHxKgZI9j2aLxdhgDHuvEjWVybqvJ4hUefVp-hrBlRyP8WrzWXQD-W04Req5O0NXbdIRL0OmexaD76NS3xlvIO4HN0B7ko6yvCFVx7x1itsMWNKBWNoDrKeyk47zaTnYO7f94/s320/finalegg.jpg" border="0" /></a><br /><br />Steam the egg for about 10 - 15 min, careful not to overcooked and the steam egg will be dry. If its not salty enough, just drizzle soya sauce on top.</div></div>Terencehttp://www.blogger.com/profile/01450373350854374135noreply@blogger.com0tag:blogger.com,1999:blog-7657324585152906486.post-51425927656508707172008-07-07T12:51:00.000+08:002008-12-13T13:35:35.443+08:00Herbal Black Chicken Soup<div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUSdXRac50_uzzrt3ULW0r4mD9TbMhuCXB6RL-iYWqOO6ECYgOQdrnljWn83Fvtpvq1uzmYWXKwYMjGRzpXofJrQx5NaHRMNs-xGQOeY8jBmMC7BRepfpFvhAfTwWTI4aeXd-V3tF088/s1600-h/blackchicken.jpg"><img id="BLOGGER_PHOTO_ID_5220132719446731794" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUSdXRac50_uzzrt3ULW0r4mD9TbMhuCXB6RL-iYWqOO6ECYgOQdrnljWn83Fvtpvq1uzmYWXKwYMjGRzpXofJrQx5NaHRMNs-xGQOeY8jBmMC7BRepfpFvhAfTwWTI4aeXd-V3tF088/s320/blackchicken.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNV5rsuDpp6U4dQ0T4ErYecAfc04FNz5LPar4140R34PXOkqCzoM3B2odkEMTnMzxQX7x3mrX6pKTp4aWJ02cRG7YH4lp8jYCEmGms9pUE0OvGHwitMm6c6DrQcmy3I_bWYgmCGezC-8/s1600-h/herbs.jpg"><img id="BLOGGER_PHOTO_ID_5220134102083018994" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNV5rsuDpp6U4dQ0T4ErYecAfc04FNz5LPar4140R34PXOkqCzoM3B2odkEMTnMzxQX7x3mrX6pKTp4aWJ02cRG7YH4lp8jYCEmGms9pUE0OvGHwitMm6c6DrQcmy3I_bWYgmCGezC-8/s320/herbs.jpg" border="0" /></a> </div><div><br /></div><div><strong><u>Ingredients:<br /></u></strong><br />1 Black Chicken<br /></div><div>1 packet of chinese herb specially packed for black chicken soup (bought from Chinese medical hall)</div><div>1 tsp of salt (according to your liking)</div><br /><br /><p><strong><u>Preparation:</u></strong></p><p>1) Clean up the black chicken</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitosONr7lUYu1OBLAHNM1KOZ-uBgR38M3d76MUjd9WgcAU0HSWzIqQQtYV9IoESwGlbqYlVRHJ9CgkY_4qHduSCjNM7r4xqBOX1p-4e43cry4BEqfXs1J6yz0NFbo7Lv4FRrSDUQPnZGw/s1600-h/ginseng.jpg"><img id="BLOGGER_PHOTO_ID_5220134183747503842" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitosONr7lUYu1OBLAHNM1KOZ-uBgR38M3d76MUjd9WgcAU0HSWzIqQQtYV9IoESwGlbqYlVRHJ9CgkY_4qHduSCjNM7r4xqBOX1p-4e43cry4BEqfXs1J6yz0NFbo7Lv4FRrSDUQPnZGw/s320/ginseng.jpg" border="0" /></a><br /><br /><p>2) soak the ginseng with hot water for about 1min to soften it, so you can slice it to let the taste infuse into the soup easier.</p><p>3) Put the chinese herb into slow cooker filled with hot water, after 30mins, put in the black chicken together with the ginseng and top up the water just nice to cover up the black chicken. Slow boiled it for about 8 hours. Season with salt and if you want it to taste more chicken soupy, add some chicken essence powder.</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbrz9nJavxlqP-54o1XOilf_-QVPwfQAWveIMFRdlM3W5DqNJEV9GdXNne_D6Wyl5KMPPH10aauBEN0Nla6KKHi3B6fgqL4kjjpSCvcsJQ7rCg1xC6KCUSCpCmC4w_aWo_-_lvttpNFI/s1600-h/final.jpg"><img id="BLOGGER_PHOTO_ID_5220134579762024738" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbrz9nJavxlqP-54o1XOilf_-QVPwfQAWveIMFRdlM3W5DqNJEV9GdXNne_D6Wyl5KMPPH10aauBEN0Nla6KKHi3B6fgqL4kjjpSCvcsJQ7rCg1xC6KCUSCpCmC4w_aWo_-_lvttpNFI/s320/final.jpg" border="0" /></a> </div>Terencehttp://www.blogger.com/profile/01450373350854374135noreply@blogger.com0tag:blogger.com,1999:blog-7657324585152906486.post-5093176573013747302008-06-11T14:07:00.000+08:002008-12-13T13:35:36.753+08:00Chocolate Silk Tart<p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgeZaK-aw_L04nNHOcsmovx_KpG4DE7uiiUOK_VPVwXahq8VcesFuc-nafpoCPo4Eafxs3S2r3bTXwTOwPLoTBSeSCrvbxFDC7RzSz0QF4F_6peg24hiJKWTbogY2AODtgS98-FiMPXo/s1600-h/Chocolate_Silk_Tart_003.jpg"><img id="BLOGGER_PHOTO_ID_5210501834971630370" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgeZaK-aw_L04nNHOcsmovx_KpG4DE7uiiUOK_VPVwXahq8VcesFuc-nafpoCPo4Eafxs3S2r3bTXwTOwPLoTBSeSCrvbxFDC7RzSz0QF4F_6peg24hiJKWTbogY2AODtgS98-FiMPXo/s320/Chocolate_Silk_Tart_003.jpg" border="0" /></a></p><p align="left"><span style="font-size:85%;"><strong>Ingredients:<br /></strong>Crust </span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXg70nCDaZgrTMtOEa1nGBbYnMMnEnlTVqoSk5lGGAWjl8wjBpDt-XPbbyu0VaNFWgNB52rXBsJEZfETSTxGLb3kdPyUzGCoVbJgkEF7sfyK0QUaf1rhuP248pznXhgO6eaA7xsARXpgQ/s1600-h/PIC00002.jpg"><img id="BLOGGER_PHOTO_ID_5210504097858551282" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXg70nCDaZgrTMtOEa1nGBbYnMMnEnlTVqoSk5lGGAWjl8wjBpDt-XPbbyu0VaNFWgNB52rXBsJEZfETSTxGLb3kdPyUzGCoVbJgkEF7sfyK0QUaf1rhuP248pznXhgO6eaA7xsARXpgQ/s320/PIC00002.jpg" border="0" /></a><br /><p align="left"><span style="font-size:85%;">1 cup unsalted butter, room temperature<br />1/3 cup sugar<br />4 egg yolk<br />1 2/3 cups all purpose flour<br />1/3 cup cocoa powder<br />1 tsp salt<br />Filling<br />6 oz bittersweet or semisweet chocolate, chopped<br />3/4 cup whipping cream<br />1 tsp vanilla extract<br />1 tbsp chambord or brandy<br />1 egg<br /><strong></strong></span></p><p align="left"><span style="font-size:85%;"><strong>Directions:</strong><br />Crust </span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaq0qS8cdpGE283XQcJnHrq0iJGEdUetGeFEWRG_jCDDf7kFHXJgCNv94n5dEp6gkUSARjRM92-Ud_rzWuji9s6QXcxD6f-ZThS4NcOxpwXM-CjosCZrkARiTkjPhzd6g1iNoMpx4ftM/s1600-h/PIC00017.jpg"><img id="BLOGGER_PHOTO_ID_5210502225846151090" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaq0qS8cdpGE283XQcJnHrq0iJGEdUetGeFEWRG_jCDDf7kFHXJgCNv94n5dEp6gkUSARjRM92-Ud_rzWuji9s6QXcxD6f-ZThS4NcOxpwXM-CjosCZrkARiTkjPhzd6g1iNoMpx4ftM/s320/PIC00017.jpg" border="0" /></a><br /><span style="font-size:85%;"><div><br />Cream butter and sugar together. Stir in egg yolks, adding one at a time. </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zQrU8uD70KXR3p5dfUmFxd1nZiQcrSm5q-YsXrG8hemM6qQcWjzhldw4HTH0tkFqkC3Sp8uXlAmVFAIeB-deM1Tz4XtMXj7jtG6gGYRyJ5ZA-UyqrP3936JDjoHF2ztWtUO8-6cCe4s/s1600-h/PIC00003.jpg"><img id="BLOGGER_PHOTO_ID_5210504101826656498" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zQrU8uD70KXR3p5dfUmFxd1nZiQcrSm5q-YsXrG8hemM6qQcWjzhldw4HTH0tkFqkC3Sp8uXlAmVFAIeB-deM1Tz4XtMXj7jtG6gGYRyJ5ZA-UyqrP3936JDjoHF2ztWtUO8-6cCe4s/s320/PIC00003.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYk-Vkig6K7V43_gKoui1oQDQ66onLGm93azsqan2h_BUbWERlQuupJMW9qTdicJ6VOz8H99UQUB6bDS4LxGych-XyAuzcgDNQr0rtfdxre_4TiNUCw7RCBTUzyqx8HQaUxLPA3S43Dcc/s1600-h/PIC00019.jpg"><img id="BLOGGER_PHOTO_ID_5210503100876018466" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYk-Vkig6K7V43_gKoui1oQDQ66onLGm93azsqan2h_BUbWERlQuupJMW9qTdicJ6VOz8H99UQUB6bDS4LxGych-XyAuzcgDNQr0rtfdxre_4TiNUCw7RCBTUzyqx8HQaUxLPA3S43Dcc/s320/PIC00019.jpg" border="0" /></a><br /><br /><div>Sift together flour, cocoa and salt and add to butter mixture. Mix until dough just comes together. Shape in to a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.<br />Preheat oven to 180 degree. </div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2vqSgToyklUALdHiWswMWE_18s3NpocIPIBpsJveTXE4LaOIFCQVJxJ1XB2_eWbv2kfPVnIvDL5NE7Ym2lZYJMhwuPuYrBxAmBXw72UQAjylISbkIWWefe0pHenm8lqgKEsLt0nqnsQ/s1600-h/PIC00020.jpg"><img id="BLOGGER_PHOTO_ID_5210504581982140114" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2vqSgToyklUALdHiWswMWE_18s3NpocIPIBpsJveTXE4LaOIFCQVJxJ1XB2_eWbv2kfPVnIvDL5NE7Ym2lZYJMhwuPuYrBxAmBXw72UQAjylISbkIWWefe0pHenm8lqgKEsLt0nqnsQ/s320/PIC00020.jpg" border="0" /></a><br /><div></div><br /><div><br />On a lightly floured surface, roll out dough to just over 1/4-inch thickness. Line an 8-inch removable-bottom tart shell with dough, trim edges and chill for 20 minutes. Dock pastry with a fork and bake for 18-20 minutes. Allow to cool.<br /></div><div><strong>Filling </strong><br />Reduce oven temperature to 160 degree.<br />Place chopped chocolate in a large bowl. Heat cream to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly. Stir in vanilla and chambord.<br />Whisk an egg in a small cup then stir into chocolate. Pour into chocolate shell and bake for 12 minutes. Let cool for 15 minutes, then chill for 2 hours, before slicing.<br /></div><div><strong>To Assemble<br /></strong>Slice with a hot, dry knife. For an extra kick, you can paint the top of the tart with gold dust mixed with a touch of brandy. (Gold dust can be purchased at cake supply stores.)</div><div></div><div>Reference : <a href="http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=2674">http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=2674</a></span></div>Terencehttp://www.blogger.com/profile/01450373350854374135noreply@blogger.com0tag:blogger.com,1999:blog-7657324585152906486.post-85648281170931257562008-06-07T15:33:00.001+08:002008-12-13T13:36:08.120+08:00Claypot Rice (Simple & Fast version)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3jxMBBDc3_SqlXKdv5TS6-DrX_LLIaXzwUpc5XJx6OVE9P9Ok1iqx5y6MyKpo8PgdL6b7E4PT2z7g8e80XNoCAxaAnJ9EL5APLUpDG0kBxNvSnaq_-hebzOmM9bKig8G-1ct_yUXW0Ro/s1600-h/DSCF2245.jpg"><img id="BLOGGER_PHOTO_ID_5209074980787831154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3jxMBBDc3_SqlXKdv5TS6-DrX_LLIaXzwUpc5XJx6OVE9P9Ok1iqx5y6MyKpo8PgdL6b7E4PT2z7g8e80XNoCAxaAnJ9EL5APLUpDG0kBxNvSnaq_-hebzOmM9bKig8G-1ct_yUXW0Ro/s320/DSCF2245.jpg" border="0" /></a><br /><div><div><div><div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kpx3vaO9YXq9IilyCQ-LT4LGemwySx4M2Z9COCJ_CFBzKh2240GYV8YzDhnqhiZoDyagB8vr5Xqry1aC74fICpltAQwKYolPr07ad3CmDave6yhDeuiRX6qxJQ_ul0JOwvPjY_si1HE/s1600-h/DSCF2230.jpg"></a></p><div><div><span style="font-family:times new roman;">Claypot rice (simple & fast version) - this is a good fast food for everyone to do at home, when you are bored with eating out. Anyone can do it, even those who think they can't cook, so try it!</span><br /><br /><span style="font-family:times new roman;"><strong>INGREDIENTS :</strong></span> </div><img id="BLOGGER_PHOTO_ID_5209074632895480162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 291px; CURSOR: hand; HEIGHT: 238px; TEXT-ALIGN: center" height="239" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYZJQcMsnT6u87QXRkl7CSC2EyhQrduNuNO78GwtJNVDLRXSpHVnNbw4pbDIL7hFxh6Lq3Jr7xcG8yD2QmKtqn_X0UtKb2sTpRf6tcP2TqdlwgU37B-9ZQRTUC3TOzOhgiK2XXFU0Ftw/s320/DSCF2230.jpg" width="301" border="0" /> <div></div><div><span style="font-family:times new roman;">2 x boneless drumstick, cut into bite-size (you can use chicken thighs too)<br /></span><span style="font-family:times new roman;">2 chinese sausage, cut into thick slices diagonally (she use 2 because she has too little chicken)<br /></span><span style="font-family:times new roman;">1 salted egg yolk<br /></span><span style="font-family:times new roman;">1/2 piece of salted fish<br /></span><span style="font-family:times new roman;">1 tbsp of dark soya sauce<br /></span><span style="font-family:times new roman;">Freshly grated ginger<br /></span><span style="font-family:times new roman;">1 tsp corn starch<br /></span><span style="font-family:times new roman;">1 tsp oyster sauce / soya sauce<br /></span><span style="font-family:times new roman;">pepper<br /></span><span style="font-family:times new roman;">Rice to be cooked in rice cooker</span> </div><p><span style="font-family:times new roman;"><strong>PREPARATION:</strong></span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEind0BXI_OTXkMRuDylDiqsQ_Lz1cY-khqlHps8-6PGlXrvRgsQSLcjzEGupvNwz7jB6nqp37fJeYeiqjYvb5JKFORId2qsdKtJevJYqOkZjyOCE5mK7h1aZPi9isRUwrrmEamHE8TJxsI/s1600-h/DSCF2229.jpg"><img id="BLOGGER_PHOTO_ID_5209068323588522210" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="209" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEind0BXI_OTXkMRuDylDiqsQ_Lz1cY-khqlHps8-6PGlXrvRgsQSLcjzEGupvNwz7jB6nqp37fJeYeiqjYvb5JKFORId2qsdKtJevJYqOkZjyOCE5mK7h1aZPi9isRUwrrmEamHE8TJxsI/s320/DSCF2229.jpg" width="281" border="0" /></a><br /></p><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /></div><p><span style="font-family:times new roman;"></span></p><p><span style="font-family:times new roman;"></span></p><p><span style="font-family:times new roman;"></span></p><p><span style="font-family:times new roman;"></span></p><p><span style="font-family:times new roman;"><br /><br />Marinate chicken with grated ginger, corn starch, oyster sauce & pepper.</span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeK-2LjlH6OIoAU9PWwQM0IsxGXRrn4qTMZFri0cxRvThD2P4ffchaVWjNl4XHionvDxfFzhjIBPy1GM0dZasoc-nqO2EU7c6dw8BVU03e_OB6R6Vr37b-E2b-vNH8aSe1y-9MuSHgzDo/s1600-h/DSCF2233.jpg"><img id="BLOGGER_PHOTO_ID_5209072713045098802" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeK-2LjlH6OIoAU9PWwQM0IsxGXRrn4qTMZFri0cxRvThD2P4ffchaVWjNl4XHionvDxfFzhjIBPy1GM0dZasoc-nqO2EU7c6dw8BVU03e_OB6R6Vr37b-E2b-vNH8aSe1y-9MuSHgzDo/s320/DSCF2233.jpg" border="0" /></a> </p><p><span style="font-family:times new roman;">Pan fry chicken to sear it slightly (Party the cooking time in rice cooker is too slow to cook the meat thoroughly).<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDf95NQd2YsP0utu0BoLUyVEUVTmIMnLd9MHrokTD0W_p1r7oqbBgE43ibrZgORgxv0cHrX-RKZVVC8uRGzkHw9JSl3BgpndaRuTLNSuSgh0U84CXpBejdrAnjtCeMtwmgQGO_1kyaxc/s1600-h/DSCF2231.jpg"><img id="BLOGGER_PHOTO_ID_5209070307863413010" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDf95NQd2YsP0utu0BoLUyVEUVTmIMnLd9MHrokTD0W_p1r7oqbBgE43ibrZgORgxv0cHrX-RKZVVC8uRGzkHw9JSl3BgpndaRuTLNSuSgh0U84CXpBejdrAnjtCeMtwmgQGO_1kyaxc/s320/DSCF2231.jpg" border="0" /></a></p></div><div><br /><br /><br /><br /><br /><br /></div><p><span style="font-family:times new roman;"></span></p><div><br /><br /><br /><br /></div><p><span style="font-family:times new roman;"></span></p><div><span style="font-family:times new roman;"></span></div><span style="font-family:times new roman;"><div><br /><br /><br />Pan fry chinese sausage to bring out the pork fat which adds flavour to the rice.</div><div><br /></div></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxM7t4PEkp8bp51TIeEwLbbTMEjFoDF4CIXD8fb2gFpU8vy4-XcPNmN-XfQEJe1YDnxfZsX0OytewhmqeGchw6Uwn-w9ZTfnJ2GXClI5nlCzFU_KWR-1W0Y4ZPPRj29x5NXZ2PV4aMiLE/s1600-h/DSCF2238.jpg"><img id="BLOGGER_PHOTO_ID_5209073447484506434" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxM7t4PEkp8bp51TIeEwLbbTMEjFoDF4CIXD8fb2gFpU8vy4-XcPNmN-XfQEJe1YDnxfZsX0OytewhmqeGchw6Uwn-w9ZTfnJ2GXClI5nlCzFU_KWR-1W0Y4ZPPRj29x5NXZ2PV4aMiLE/s320/DSCF2238.jpg" border="0" /></a><br /><span style="font-family:times new roman;"><br />Once the water in the rice cooker begins to boil, put in the chicken, top with chinese sausage, do not forget to drizzle the oil in, and put the raw salted egg yolk in the centre. C</span><span style="font-family:times new roman;">ook it with the rice in the rice cooker the same way for plain rice.</span></div><div><span style="font-family:times new roman;"><br /></div></span></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTV3mlAOodTVyagV5qN6SXlRojOhbRXd_RyWLMZ-wNAmLuTI91z0J5CQG8UZPkfmAoXpkLb6iV46CA0wU2G9RSeIUKZ6CxtMY4HwelXB__-o5l5bqmt11CcfZR5JRUK0jMPPK8A2v8O_I/s1600-h/DSCF2244.jpg"><img id="BLOGGER_PHOTO_ID_5209074194808815954" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTV3mlAOodTVyagV5qN6SXlRojOhbRXd_RyWLMZ-wNAmLuTI91z0J5CQG8UZPkfmAoXpkLb6iV46CA0wU2G9RSeIUKZ6CxtMY4HwelXB__-o5l5bqmt11CcfZR5JRUK0jMPPK8A2v8O_I/s320/DSCF2244.jpg" border="0" /></a> </div><div><br /><span style="font-family:times new roman;">Once the rice cooker timer is up, drizzle with dark soya sauce and serve.</span></div><div><span style="font-family:times new roman;"></span></div><div><span style="font-family:times new roman;">(Do add some bak choy or kai lan if you have, we did not have it as it was a last min plan)</span></div><div><br /><span style="font-family:Times New Roman;">MY THOUGHTS: Very simple and nice dish. Could have been better with more chicken meat...hehe....</span></div></div></div></div></div>Terencehttp://www.blogger.com/profile/01450373350854374135noreply@blogger.com3tag:blogger.com,1999:blog-7657324585152906486.post-82014300772756004112008-05-12T15:32:00.000+08:002008-05-12T15:33:37.799+08:00Hell's KitchenGreeting,<br /><br />This blog will be specially dedicated to my lovely wife who love to cook. Due to her passion in cooking, i decided to update this blog with every dishes that she has made. So stay tune.Terencehttp://www.blogger.com/profile/01450373350854374135noreply@blogger.com1