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SUPER SHEPHERD'S PIE
PREP TIME
COOK TIME
TOTAL TIME
Author: Laureen King
Serves: 6
INGREDIENTS
- 1 ½ lb. lean ground beef
- 6-7 potatoes
- 3 carrots chopped
- 1 onion chopped
- 1 clove minced garlic
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 cup frozen peas
- 1 tbsp. tomato paste
- 1 tsp. thyme
- 6 tbsp. butter
- ½ cup milk
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 package beef gravy mix prepared as per instructions
- 1 cup cheddar cheese shredded
INSTRUCTIONS
- Peel and cut potatoes; cook in salted water until tender, about 20 minutes, drain.
- Add butter, milk and mash; set aside.
- In large sauté pan add ground beef, salt, pepper and cook until browned. Transfer to casserole dish.
- Drain off all but about 1 tbsp. fat from sauté pan, add onions, carrots and garlic and cook until tender.
- Add beans, corn and peas. Cook for about 8 minuntes(I usually add the beans and cook for a few minutes before adding peas and corn as they take a bit longer to cook.
- In the meantime prepare gravy mix as per instructions.
- When gravy is done add tomato paste and thyme to it.
- Stir gravy into vegetable mix, then stir in ground beef and pour in casserole dish.
- Top with mashed potato mix, cover and bake for 30 minutes.
- Add shredded cheddar cheese and bake uncovered for an additional 10 minutes or until cheese is melted.
Made this for his birthday instead of a cake because he would prefer this to sweet stuff. Hope he likes it! =)
Monday, March 2, 2015 | 10:34 PM
Makes 4 servings
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley
Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.
Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.
Drizzle with lemon juice and sprinkle parsley over the top.
Sunday, December 7, 2014 | 3:31 PM
Honey Soy Chicken Breasts - one of the most popular chicken dishes ever on Rock Recipes, these breasts bake up to shiny, deliciously honey soy glazed perfection.
Ingredients
- 1/4 cup honey
- 1/3 cup light soy sauce
- 1/2 tsp freshly ground black pepper
- 4 cloves minced garlic
- 1 tbsp finely grated fresh ginger root
- 8 large wings
Instructions
- Stir together all the ingredients except the chicken breasts and pour into a large Ziploc bag.
- Add the chicken wings and marinate in the fridge for 2 hours
- Place the marinaded chicken breasts on an aluminum foil lined cookie sheet and bake at 375 degrees F, uncovered, for about 45 minutes or until the chicken is fully cooked. I use a meat thermometer to make sure the internal temperature is between 170 and 180 degrees F.
- Do not throw out the marinade. While the chicken is cooking simmer it over low heat and brush it on the chicken about every 10 minutes as it cooks.
Notes
The total prep time reflects the marinating time as well. The cook time will vary from 45-60 minutes depending on the actual size of your chicken breasts,. Use a meat thermometer to be sure they are completely cooked.
| 3:30 PM
Ingredients
- 2 whole Golden Potatoes
- 2 Tablespoons Butter
- 1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
- ⅛ teaspoons Garlic Powder
- ¼ teaspoons Kosher Salt
- 2 teaspoons Olive Oil
- ¼ cups Heavy Cream
- ¼ cups Cheddar Cheese Blend
Preparation Instructions
Preheat oven to 400ºF. Scrub potatoes.You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!
*Didnt do the last step but it was still good:)
Friday, October 3, 2014 | 8:51 PM
Ingredients
- 10-15 dried shiitake mushrooms
- 250g spaghetti
- 2 eggs
- Sprinkling of grated cheese
- 4 Tblsps or 1/4 cup of plain fat-free Greek yogurt, try Chobani if you can get it in your local store
- 1 clove garlic, minced
- 1/4 of a red onion, very finely minced
- 1/2 tsp chili flakes, optional
Instructions
- Rehydrate the mushrooms by leaving to soak for about 15 minutes in boiling water. Remove them from the water, chop into very small pieces, and leave them out to dry off a little.
- Start boiling your spaghetti.
- In a small bowl, whisk eggs, garlic and yogurt together and leave to one side.
- Heat some olive oil to a high heat and fry your shiitakes and onion for a few minutes until they are crispy.
- This is where it gets a little specific, because once its all ready to go, you want to get the sauce mixed in with the spaghetti, and for the dish to be hot- but you don't want the egg to cook.
- So. The best thing to do is get a room temperature bowl to combine all the ingredients in. Drain your spaghetti, and throw that in. Then pour in the shiitakes and onions, and toss them through. Finally, pour in the egg mixture, and keep tossing constantly, using two wooden spoons to keep it moving. The sauce should go creamy without it getting so hot that the egg hardens.
- Grind in lots of salt and pepper, add some chili flakes if you like, then pour into bowls and top with a little grated cheese.
Saturday, June 21, 2014 | 9:18 AM
Prep 15 mins Cook 45 mins Serves 4- 6
16 chicken portions
2 tbsp mayonnaise
4 cloves garlic, minced
1 tbsp chilli powder (adjust to taste)
1 tsp salt
1 tsp turmeric powder
1/2 tsp sugar
1 Tbsp lime juice
1/2 tsp freshly ground black pepper
1 cup panko
2 Tbsp vegetable oil
Thoroughly drain chicken portions and put into a large mixing bowl. Add the mayonnaise, garlic,chilli powder, salt, turmeric, sugar, lime juice and pepper. Mix thoroughly and leave for 10 minutes.
Preheat oven at 210 C (410 F)
Spread panko onto a plate and coat each piece of chicken on all sides, in the panko, pressing it on gently.
Transfer chicken to a parchment lined baking dish, ensuring chicken pieces are in a single layer. Scrape off residual marinade from bowl and drizzle over chicken pieces.
Sprinkle remaining panko over chicken pieces and press on lightly. Drizzle chicken with the oil and leave to soak for another 10 minutes so panko absorbs the marinade and oil
.
Bake for 20 minutes or until golden, then reduce temperature to 190 C (375 F) and bake another 25 minutes or until chicken is crusty on top.
Remove from oven and serve with rice and a simple side salad of cucumbers and tomatoes or acar.
Wednesday, June 18, 2014 | 10:23 PM
| 9:54 PM
16 chicken portions
2 tbsp mayonnaise
4 cloves garlic, minced
1 tbsp chilli powder (adjust to taste)
1 tsp salt
1 tsp turmeric powder
1/2 tsp sugar
1 Tbsp lime juice
1/2 tsp freshly ground black pepper
1 cup panko
2 Tbsp vegetable oil
Thoroughly drain chicken portions and put into a large mixing bowl. Add the mayonnaise, garlic,chilli powder, salt, turmeric, sugar, lime juice and pepper. Mix thoroughly and leave for 10 minutes.
Preheat oven at 210 C (410 F)
Spread panko onto a plate and coat each piece of chicken on all sides, in the panko, pressing it on gently.
Transfer chicken to a parchment lined baking dish, ensuring chicken pieces are in a single layer. Scrape off residual marinade from bowl and drizzle over chicken pieces.
Sprinkle remaining panko over chicken pieces and press on lightly. Drizzle chicken with the oil and leave to soak for another 10 minutes so panko absorbs the marinade and oil
.
Bake for 20 minutes or until golden, then reduce temperature to 190 C (375 F) and bake another 25 minutes or until chicken is crusty on top.
Remove from oven and serve with rice and a simple side salad of cucumbers and tomatoes or acar.
Wednesday, June 18, 2014 | 10:23 PM
Prep time: 30 mins
Cook time: 15 mins
Cook time: 15 mins
Serves: 2
adapted from iPhone App Kfood Magaine – Volume One
Noodles
140 grams sweet potato noodles
140 grams sweet potato noodles
Beef
200 grams stir-fry beef
1/4 onion, finely chopped
1 clove garlic, finely minced
1/2 tablespoon sugar
1/2 tablespoon white vinegar / sherry / cooking wine
1 tablespoon light soy sauce
1 tablespoon sesame oil
Dash of white pepper
200 grams stir-fry beef
1/4 onion, finely chopped
1 clove garlic, finely minced
1/2 tablespoon sugar
1/2 tablespoon white vinegar / sherry / cooking wine
1 tablespoon light soy sauce
1 tablespoon sesame oil
Dash of white pepper
Egg
1 eggs
1/4 teaspoon light soy sauce
1 eggs
1/4 teaspoon light soy sauce
Vegetables
1/4 onion, diced
1/4 carrot, peeled and sliced finely (or grated)
2 to 3 shiitake mushrooms, soaked till soft, stems removed and thinly sliced
2 handfuls chopped cabbage
Pinch of salt
1/4 onion, diced
1/4 carrot, peeled and sliced finely (or grated)
2 to 3 shiitake mushrooms, soaked till soft, stems removed and thinly sliced
2 handfuls chopped cabbage
Pinch of salt
Noodles Seasoning
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce (for colour, can substitute with light soy sauce)
1/2 tablespoon sesame oil
2 to 3 tablespoons water
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce (for colour, can substitute with light soy sauce)
1/2 tablespoon sesame oil
2 to 3 tablespoons water
Noodles: Boil a pot of water. Soak the noodles in the hot water for 20 to 30 minutes until softened. Drain the noodles and rinse under cold water until cool. Set aside to drain.
Beef: Rinse and drain the beef slices if needed to get rid of the blood. Combine all the beef ingredients together and set aside, covered, and marinate for 15 minutes.
Eggs: Beat the eggs in a bowl and add in the soy sauce. Beat to combine. Heat a frying pan with a little oil over medium-high heat and add in the beaten eggs. Tilt the frying pan so the uncooked eggs flow all around to form an omelette. Lower the heat down to medium and when the egg is almost cooked, roll it up and transfer onto a chopping board. Let the omelette cool slightly before cutting into thin slices. Set aside.
Vegetables: Heat a little oil in a frying pan. Add in the onion and the carrot and stir-fry over medium heat until the onion is translucent and the carrot has softened.
Add in the shiitake mushrooms and cabbage and stir-fry until the cabbage has reduced in size slightly but still retains its crunch. Season with a little salt and transfer onto a plate. Set aside.
Back to the beef: Heat a little more oil in the same frying pan. Turn the heat up to high and heat the oil until it is really hot. Turn the heat down to medium and add in the beef all at one go, stirring and tossing vigorously. Once the beef is no longer pink, turn the heat down to low and remove them immediately from the frying pan and onto a plate. The beef cooks really fast, so watch the beef!
Back to the noodles: There should be some meat marinade left in the frying pan. Turn the heat back up to high and bring the marinade back to a boil. Turn the heat down to medium and add in the noodles (which will gladly absorb the yummy flavours).
(If you are using rice vermicelli or glass noodles, remove 1/2 of the marinade from the pan before adding in the noodles.)
Add in the noodles seasoning and a little bit of water if needed. Taste the noodles and season accordingly to suit your taste. Add in the eggs, vegetables and beef and toss until everything is combined. Test the seasoning again before serving.
Serving: Serve hot or cold. You can garnish it with some sesame seeds or coriander leaves before serving.
Cooking Note: This may seemed like a really long list of ingredients, but some of them are repeated (like seasonings) and most of them are already found in your pantry so you don’t have to go and get them again (if not, most of them can be found in Asian grocery stores). The preparation time may take a while – soaking the noodles, marinating the beef, cutting up the vegetables – but the actual cooking takes very little time! I would advise to have everything ready – have all the ingredients chopped and ready and seasonings not far from you before you start to cook, so that you won’t get flustered so easily!
Shiitake mushrooms: Dried shiitake mushrooms pack a lot of flavour and taste – soak the dried ones in hot water for 45 minutes to 1 hour so that they turned soft. If you’re in a rush, simmer the mushrooms in a small pot of water for 20 to 30 minutes until they are soft.
Noodles: If you don’t have sweet potato noodles, substitute with rice vermicelli or glass noodles. After stir-frying the beef and removing them from the pan, remove 1/2 of the marinade left in the pan (as rice vermicelli and glass noodles are not as absorbent as sweet potato noodles) before adding in the noodles.
| 9:54 PM
Ingredients for Meat Rolls (Makes 2 rolls)
Egg crepe 2+2 large eggs (I separately cracked 2 eggs each time)
1/4 tsp salt (This is for 2 eggs)
1/2 tsp mirin (optional, but I like the slight sweetness) -(for 2 eggs)
1/4 tsp cornflour (for 2 eggs)
1. Heat up the pan with 1 tsp of oil at low fire.
2. Lightly beat 2 eggs and add in all the seasoning. Do not over beat! Pour the egg batter in and cover lid.
3. Cook at lowest heat for 3-5 minutes, and do not brown it as you want to keep the crepe in it's bright yellow colour. Do not overcook as over browning it will not look as nice.
4. Once the surface has cooked through, remove from pan. Repeat with the other 2 eggs and seasoning. Set aside for use later
Meat filling: (You can use either chicken or pork)
250g minced meat ( I bought those ready minced packaged pork, it does contain some fat)
1 tsp minced garlic
1 tsp minced shallot
1 tbsp finely minced ginger
1 egg white
1/2 tsp salt
1/2 tsp sesame oil
1/2 tbsp light soy sauce
1/2 tsp sugar
In a mixing bowl, add in minced meat and all the rest of the ingredients and seasoning. Use a pair of chopsticks and mix in vigorously till the meat is sticky and pasty like.
Divide the meat mixture into 2 equal portions and then spread one of the portion on one of the egg crepe wrapper. Then from the meat covered side (The left side from the above pic) and roll it in like a swiss roll...tightly if possible.
Then wrap the whole roll in plastic wrap and close up the opening ends. repeat the same with the other portion meat filling and egg wrapper. Gently place the 2 egg rolls in the steamer and then steam at medium-low fire for 20 minutes.
After steaming, gently remove and let cool completely before unwrapping and cutting it up.
| 9:44 PM
| 9:11 PM
Egg crepe 2+2 large eggs (I separately cracked 2 eggs each time)
1/4 tsp salt (This is for 2 eggs)
1/2 tsp mirin (optional, but I like the slight sweetness) -(for 2 eggs)
1/4 tsp cornflour (for 2 eggs)
1. Heat up the pan with 1 tsp of oil at low fire.
2. Lightly beat 2 eggs and add in all the seasoning. Do not over beat! Pour the egg batter in and cover lid.
3. Cook at lowest heat for 3-5 minutes, and do not brown it as you want to keep the crepe in it's bright yellow colour. Do not overcook as over browning it will not look as nice.
4. Once the surface has cooked through, remove from pan. Repeat with the other 2 eggs and seasoning. Set aside for use later
Meat filling: (You can use either chicken or pork)
250g minced meat ( I bought those ready minced packaged pork, it does contain some fat)
1 tsp minced garlic
1 tsp minced shallot
1 tbsp finely minced ginger
1 egg white
1/2 tsp salt
1/2 tsp sesame oil
1/2 tbsp light soy sauce
1/2 tsp sugar
In a mixing bowl, add in minced meat and all the rest of the ingredients and seasoning. Use a pair of chopsticks and mix in vigorously till the meat is sticky and pasty like.
Divide the meat mixture into 2 equal portions and then spread one of the portion on one of the egg crepe wrapper. Then from the meat covered side (The left side from the above pic) and roll it in like a swiss roll...tightly if possible.
Then wrap the whole roll in plastic wrap and close up the opening ends. repeat the same with the other portion meat filling and egg wrapper. Gently place the 2 egg rolls in the steamer and then steam at medium-low fire for 20 minutes.
After steaming, gently remove and let cool completely before unwrapping and cutting it up.
| 9:44 PM
- 1 bunch of asparagus
- 1 cup panko bread crumbs
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons water
- 1/2 cup all-purpose flour
lemon herb sriracha dip
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- 2 teaspoons Sriracha
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
*Panko Breadcrumbs and Sriracha can be found at most major grocery stores or on-line.
1. Preheat oven to 425°F. Line a baking sheet with parchment paper. In a skillet over medium-low heat, toast the panko breadcrumbs until lightly golden. Transfer to a plate and add salt. Toss to combine.
2. In a bowl beat eggs and water together to create an egg wash and pour onto a plate. Set up a “work station” with the asparagus, flour that has been placed on a plate, egg wash, toasted panko crumbs, and baking sheet.
3. To bread the asparagus: First roll an asparagus spear in flour, then egg was, and then panko crumbs – pressing to adhere. Repeat with remaining asparagus. Place the breaded asparagus on the baking sheet and place in the oven. Bake for 10 minutes until the asparagus is cooked but still crunchy.
4. While the asparagus is baking, make the dipping sauce. Place all ingredients for the sauce in a bowl and stir to combine.
5. Plate, serve, and watch these disapeer.
| 9:11 PM
Ingredients
2 eggs
6 halved egg shells of boiled water
(water : egg = 2 : 1)
Salt
Pepper
soy sauce to taste sesame oil to taste
Tuesday, January 14, 2014 | 10:06 AM
| 10:02 AM
Monday, June 10, 2013 | 10:08 PM
Serves 4
Ingredients
300 grams pork belly or pork neck, minced
1 teaspoon peanut oil
4.5 tsp light soy sauce
1 tsp dark soy sauce
1.5 tsp oyster sauce
1.5 tsp Worcestershire sauce
salt and freshly ground pepper to taste
4 cloves garlic, sliced finely
5 tablespoons peanut oil for frying
2 tablespoons rice wine vinegar
1 tablespoon fish sauce (add to taste)
200 grams Char Siu (Cantonese barbecued pork, sliced)
3 tablespoons Char Siu gravy
1 stalk spring onion, finely chopped
4 portions kolo noodles (or any bouncy egg/wanton noodles)
additional spring onion for garnish
Directions
1. In a medium bowl, mix the minced pork meat with oil, soy sauces, oyster sauce, Worcestershire sauce, some salt and pepper. Leave to marinate for 30 minutes to 1 hour.
2. Meanwhile, prepare the rest of the ingredients. In a frying pan, heat up 5 tablespoons oil and fry the sliced garlic gently till brown and crispy. Drain the garlic pieces on some kitchen paper; reserve the garlic oil in a bowl.
3. Bring a large pot of water to a boil. Meanwhile, return 2 tablespoons of the reserved garlic oil in the same frying pan and cook the marinated minced pork over medium high heat till done, about 5-6 minutes.
4. Prepare 4 serving bowls and in each one divide the remaining garlic oil, vinegar, fish sauce, Char Siu gravy and chopped spring onion.
5. Cook the noodles in the boiling water till just about done, drain, and immediately divide into bowl.
6. Using a pair of chopsticks, mix well each bowl of noodles with the dressing.
7. Add some minced pork and arrange a few pieces of Char Siu onto each bowl. Garnish with fried garlic and spring onion before serving.
Macros per serving: Calories: 531kcal Carbs: 26g Fat: 18g Protein: 28g Sodium: 1743mg Fibre: 1g
Credit:Life is Great (p.s I'm so going to buy her cookbook)
Sunday, May 19, 2013 | 5:03 PM
Monday, March 11, 2013 | 4:01 PM
| 3:52 PM
Serves 4 to 6
Ingredients:
18 large or jumbo prawns
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp corn flour
pinch of salt and freshly ground white pepper
1 egg, beaten
6 salted eggs (or more if you know what to do with the egg whites which wont be used here)
9 tbsp corn flour
2 Tbsp butter
1 sprig curry leaf, picked
3-4 chilli padi sliced thinly
4 cloves garlic, minced finely
Directions :
1. Place the prawns in a medium bowl. Add in the oyster sauce, soy sauce, corn flour, egg, salt and pepper. Mix well to coat and let stand for 45 minutes to an hour.
2. Meanwhile, prep the other ingredients and salted eggs. Clean and break the salted eggs, separating the yolk and white. Steam the salted egg yolks on medium heat, for about 8 minutes. Remove and mash finely with a fork.
3. Prepare hot enough oil in a wok for deep frying the prawns (you can do this in batches). Spread 6-8 tablespoons of corn flour in a plate. Shake off excess marinate and coat all the prawns with corn flour. Once oil is hot enough (the Chinese method to test is using a wooden, uncoated chopstick dipped into the oil, rapid bubbles will form around it), reduce heat to medium and fry the prawns swiftly will just opaque, about 45 seconds for each batch. (If you're using medium prawns, cook for just about 30 seconds.) Remove and drain on paper towels.
4. Clean the wok and return 2 tablespoons of oil over medium high heat. Add the butter, curry leaves, chilies and garlic.
5. Once mixture is fragrant and garlic slightly browned, add in themashed salted egg yolk. Reduce heat to medium and stir constantly.
6. As soon as the egg yolks are well mixed and start to froth, return the fried prawns into the wok. Stir just to coat the prawns well. Remove to a serving plate lined with some lettuce and serve immediately.
Adapted from: Pick Yin
Sunday, March 10, 2013 | 11:19 AM
2 eggs
6 halved egg shells of boiled water
(water : egg = 2 : 1)
Salt
Pepper
soy sauce to taste sesame oil to taste
Beat eggs, add cooled boiled water to egg and mix well. Strain the mixture through a sieve into a steam-proof dish. Or, you may remove the bubbles with a spoon. I’m less skillful in cleaning off the bubbles without discarding some egg juice at the same time. Therefore, using a sieve to me is more efficient.
Set up a rack with water in wok. You may need a higher rack that would suspend the dish above the water surface.
Bring the water to a boil over high heat. Place the dish with beaten eggs on a rack, then top the dish with a flat plate. Cover lid; turn to low heat and steam for 15 minutes (the egg mixture in my dish is about 1.5cm thick). Open and check if the eggs are coagulated by gently shaking the dish. Having a plate-lifter and a towel shall help move the dishes easily.
Top the steamed eggs with a dash of soy sauce and sesame oil (I haven’t included any seasonings in the egg mixture; if you have any, you may not need to add soy sauce). Serve hot.
Labels: Savoury
Tuesday, January 14, 2014 | 10:06 AM
Sweet & Sour Fish (or Pork or Chicken)
Ingredients :
* 500g whole Garoupa fish or Sea Bass – season lightly with salt and pepper; dust lightly with tapioca flour or corn starch. Set aside.
( Note – if using pork of chicken, 500g of meat to be cubed and marinated with 1 small egg, 1 tbsp soy sauce, 1/2 tsp salt, 1/2 pepper and 3 tbsps corn starch. Set aside for at least 1 hour, but it tastes better the longer you marinate it. Set aside)
Ingredients (A):
* 50g green capsicum, cut into cubes
* 1 red chilli, seeded and cut into cubes
* 1 tomato, cubed
* Some canned pineapple cubes
* 1 large onion – cut into cubes
* 1 cup cubed deseeded cucumber
Sauce ingredients:
* 2 cloves garlic, chopped
* 4 tbsp tomato sauce
* 2 tbsps white vinegar
* 2 tbsps soy sauce
* 1/2 cup pineapple syrup (from the can)
* 1 tsp sugar, 1/2 tsp salt, pepper
* 1/2 cup water
* Cornstarch & water for thickening sauce
Garnishing:
* Spring onion/Green onion
* Chilli strips
* Coriander leaves
Method :
1) Deep fry meat in hot oil. Dish out, drain well and set aside in a serving dish.
2) Heat wok with oil, saute chopped garlic and cubed big onions for 2 minutes.
3) Add in sauce ingredients (except cornstarch) and bring to a boil.
4) Add in the rest of the ingredients A and simmer for 2 minutes. Thicken gravy with cornstarch.
5) Pour sauce over meat and garnish before serving.
There you have it – your very own home-cooked delicious Sweet & Sour Fish or Pork or Chicken. Serve this with steaming hot rice, and your favourite vegetable dish….. maybe even a soup. Oh, you can add more or less vinegar or tomato sauce dependind on your taste preference. And if you prefer boneless fish,, you can used cubed fish fillet. 
| 10:02 AM
Serves 4
Ingredients
- 4 potatoes
- 3 sausages, diced
- 1 tbsp Cajun seasoning, more to taste
- approximately 3 garlic cloves, minced, more to taste.
Directions:
- Thinly slice the potatoes and coat with ½ the olive oil. Season with Cajun seasoning.
- In a large skillet heat the remaining half of the olive oil until it starts to ripple.
- Add the diced sausages and cook through, but don’t over cook it.
- Remove the sausages from the pan and pat dry the oil.
- Add the sliced potatoes to the pan that the andouille was cooked in and saute the potatoes in the rendered fat.
- When the potatoes start to get crispy add the garlic.
- Continue to cook until the edges of the potatoes start to brown.
- Add the sausages back to the pan.
- Cook for an additional 5 minutes.
Macros per serving: Calories: 165kcal Carbs: 16g Fat: 12g Protein: 9g Sodium: 615mg Fiber: 1g
Adapted from: <a href="http://cajunlicious.com/2012/11/05/andouille-cajun-potatoes/">Cajunlicious</a>
Monday, June 10, 2013 | 10:08 PM
Serves 4
Ingredients
300 grams pork belly or pork neck, minced
1 teaspoon peanut oil
4.5 tsp light soy sauce
1 tsp dark soy sauce
1.5 tsp oyster sauce
1.5 tsp Worcestershire sauce
salt and freshly ground pepper to taste
4 cloves garlic, sliced finely
5 tablespoons peanut oil for frying
2 tablespoons rice wine vinegar
1 tablespoon fish sauce (add to taste)
200 grams Char Siu (Cantonese barbecued pork, sliced)
3 tablespoons Char Siu gravy
1 stalk spring onion, finely chopped
4 portions kolo noodles (or any bouncy egg/wanton noodles)
additional spring onion for garnish
Directions
1. In a medium bowl, mix the minced pork meat with oil, soy sauces, oyster sauce, Worcestershire sauce, some salt and pepper. Leave to marinate for 30 minutes to 1 hour.
2. Meanwhile, prepare the rest of the ingredients. In a frying pan, heat up 5 tablespoons oil and fry the sliced garlic gently till brown and crispy. Drain the garlic pieces on some kitchen paper; reserve the garlic oil in a bowl.
3. Bring a large pot of water to a boil. Meanwhile, return 2 tablespoons of the reserved garlic oil in the same frying pan and cook the marinated minced pork over medium high heat till done, about 5-6 minutes.
4. Prepare 4 serving bowls and in each one divide the remaining garlic oil, vinegar, fish sauce, Char Siu gravy and chopped spring onion.
5. Cook the noodles in the boiling water till just about done, drain, and immediately divide into bowl.
6. Using a pair of chopsticks, mix well each bowl of noodles with the dressing.
7. Add some minced pork and arrange a few pieces of Char Siu onto each bowl. Garnish with fried garlic and spring onion before serving.
Macros per serving: Calories: 531kcal Carbs: 26g Fat: 18g Protein: 28g Sodium: 1743mg Fibre: 1g
Credit:Life is Great (p.s I'm so going to buy her cookbook)
Labels: Malaysian, Recipe, Savoury
Sunday, May 19, 2013 | 5:03 PM
Ingredients:
2 cups buttermilk
5 garlic cloves, smasheD with side of knife
1 tablespoon salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling
Lots of freshly ground black pepper
6-9 chicken parts
Drizzle of olive oil
salt, to finish
More salt, to finish
Directions:
1. Whisk buttermilk with the garlic, salt, sugar, paprika and lots of freshly ground black pepper.
2. Place all the chicken parts in a lidded container and pour the buttermilk brine over them. Swish it around so that all parts are covered.
3. Refrigerate for at least a day and up to 48 hours (2 hours is fine but the longer, the tastier.)
4. When ready to roast, preheat oven to 220 deg C .
5. Remove chicken from buttermilk brine, shake off excess and arrange skin side up on a baking dish lined with aluminium foil. Drizzle lightly with olive oil, then sprinkle with additional paprika and salt to taste.
6. Roast 25-30 minutes or until brown and done.
Adapted from: Smitten Kitchen
Monday, March 11, 2013 | 4:01 PM
Serves 4 -6
Ingredients:
1 stalk broccoli, chopped
1 carrot, sliced thinly
1 large onion, chopped
4-5 cloves garlic, smashed with the side of the knife
1/2 red bell pepper, diced 1-inch squares
1/2 yellow bell pepper, diced 1-inch squares
2 cups zucchini, 1/2 inch thick and quartered
Sugar, salt, pepper to taste
Directions:
1. Heat oil in skillet. Add onions, peppers, and garlic to the skillet and mix. Continue cooking stirring occasionally until onions and peppers become slightly browned.
2. Season chopped vegetables with salt and pepper.
3. Add vegetables and cook an additional 5 minutes, mixing as it cooks until cooked through. Add sugar while stirring, if necessary
| 3:52 PM
Serves 4 to 6
Ingredients:
18 large or jumbo prawns
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp corn flour
pinch of salt and freshly ground white pepper
1 egg, beaten
6 salted eggs (or more if you know what to do with the egg whites which wont be used here)
9 tbsp corn flour
2 Tbsp butter
1 sprig curry leaf, picked
3-4 chilli padi sliced thinly
4 cloves garlic, minced finely
Directions :
1. Place the prawns in a medium bowl. Add in the oyster sauce, soy sauce, corn flour, egg, salt and pepper. Mix well to coat and let stand for 45 minutes to an hour.
2. Meanwhile, prep the other ingredients and salted eggs. Clean and break the salted eggs, separating the yolk and white. Steam the salted egg yolks on medium heat, for about 8 minutes. Remove and mash finely with a fork.
3. Prepare hot enough oil in a wok for deep frying the prawns (you can do this in batches). Spread 6-8 tablespoons of corn flour in a plate. Shake off excess marinate and coat all the prawns with corn flour. Once oil is hot enough (the Chinese method to test is using a wooden, uncoated chopstick dipped into the oil, rapid bubbles will form around it), reduce heat to medium and fry the prawns swiftly will just opaque, about 45 seconds for each batch. (If you're using medium prawns, cook for just about 30 seconds.) Remove and drain on paper towels.
4. Clean the wok and return 2 tablespoons of oil over medium high heat. Add the butter, curry leaves, chilies and garlic.
5. Once mixture is fragrant and garlic slightly browned, add in themashed salted egg yolk. Reduce heat to medium and stir constantly.
6. As soon as the egg yolks are well mixed and start to froth, return the fried prawns into the wok. Stir just to coat the prawns well. Remove to a serving plate lined with some lettuce and serve immediately.
Adapted from: Pick Yin
Sunday, March 10, 2013 | 11:19 AM