tag:blogger.com,1999:blog-59576596275205667562024-03-13T23:34:17.177+07:00ALL COOKINGDelicious food !!! You can !!!BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.comBlogger257125tag:blogger.com,1999:blog-5957659627520566756.post-51987736885795711152009-10-10T17:10:00.002+07:002009-10-10T17:14:49.800+07:00Cherry Turnovers<ul><li>8 frozen phyllo dough sheets, thawed</li><li>1/4 cup butter or margarine, melted</li><li>6 Tablespoons no−sugar−added black cherry fruit spread</li><li>1 1/2 tablespoons cherry liqueur (optional)</li><li>1 egg</li><li>1 teaspoon cold water </li></ul> Preheat oven to 400 degrees F. Lightly brush each phyllo sheet with butter; stack. Cut through all sheets to form six (5−inch) squares. Combine fruit spread and cherry liqueur, if desired.<br /> Place 1 tablespoon fruit spread mixture in center of each pile of eight phyllo squares; brush edges of phyllo with butter. Fold edges over to form triangle; gently press edges together to seal.<br /> Place on ungreased cookie sheet. Beat together egg and water; brush over phyllo triangles. Bake 10 minutes or until golden brown. Cool on wire rack.<br /><br />Serve warm or at room temperature.<br /><br />Makes 6 turnovers<br /><br />Serving size: One turnover<br /><br />Yield: 6<br /><br />Exchanges: 1 1/4 Starch/Bread, 1 3/4 Fat, 2/3 Fruit<br /><br />Nutrition: 206 Calories, 4 g Protein, 28 g Carbo, 9 g FatBeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com4tag:blogger.com,1999:blog-5957659627520566756.post-89448334705849747182009-10-10T17:03:00.001+07:002009-10-10T17:06:09.984+07:00Apple−Cheddar Popovers<ul><li>butter−flavored cooking spray</li><li> 1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped</li><li> 1/3 cup shredded 2% sharp cheddar cheese</li><li> 2 large eggs</li><li> 1 cup unbleached all−purpose flour</li><li> 1/4 teaspoon salt</li><li> 1 cup low fat (1%) milk</li><li> 1 tablespoon reduced−fat margarine, melted</li></ul>Preheat oven to 450F. Lightly coat 8 popover cups with cooking spray. Place 1 tablespoon each of the apple and cheese at the bottom of each popover cup. In a food processor or blender, combine eggs, flour, and salt. Process until well blended. With the machine running, add milk and margarine through the feed tube. Process until smooth. Fill the cups two−thirds full with the batter. Bake for 15 minutes, reduce oven temperature to 350F, and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan. Makes 8 servings.<br /><br />Per serving: 111 calories (28% calories from fat), 5 g protein, 4 g total fat (1.4 g saturated fat), 15 g carbohydrates, 1 g dietary fiber, 58 mg cholesterol, 160 mg sodium<br />Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fatBeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com1tag:blogger.com,1999:blog-5957659627520566756.post-82942496607011012052009-09-04T14:11:00.000+07:002009-09-04T14:11:43.583+07:00Almond Biscuits<ul><li>2 1/2 cups all-purpose flour </li>
<li>2 tsp <a class="zem_slink" href="http://en.wikipedia.org/wiki/Baking_powder" rel="wikipedia" title="Baking powder">baking powder</a> </li>
<li>1/2 cup margarine or butter </li>
<li>1 cup granulated sugar </li>
<li>1 egg </li>
<li>1 tsp almond essence </li>
<li>blanched <a class="zem_slink" href="http://en.wikipedia.org/wiki/Almond" rel="wikipedia" title="Almond">almonds</a> for decoration </li>
<li>beaten egg for glazing </li>
</ul><br />
1. Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough. <br />
<br />
2. Form the mixture into balls about 1 - 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg. <br />
<br />
3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits. <br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/38bf969c-7f0a-4e49-a40a-ab5c1c1aacb3/" title="Reblog this post [with Zemanta]"><img alt="Reblog this post [with Zemanta]" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=38bf969c-7f0a-4e49-a40a-ab5c1c1aacb3" style="border: medium none; float: right;" /></a><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
</script></span></div>BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-79466888516708476832009-08-25T16:32:00.000+07:002009-08-25T16:34:16.628+07:00Bean Sprout Salad<ul><li> 2 tablespoon Sesame seeds </li><li> 1 pound Fresh bean sprouts thoroughly washed and drained </li><li> 3 Garlic cloves, peeled and minced </li><li> 2 md Scallions -- trimmed & minced </li><li> 1 - 1" cube ginger, peeled and minced </li><li> 2 tablespoon Oriental sesame oil </li><li> 1/3 cup Soy sauce </li><li> 2 tablespoon Cider vinegar </li><li> 1 tablespoon Mirin (sweet rice wine) </li><li> 2 teaspoon Light brown sugar </li><li> 1 teaspoon Spicy sesame oil </li></ul><br /><br />PREHEAT OVEN TO 300F.<br /><br />Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container.<br /><br />Place the bean sprouts in a large heatproof bowl and set it aside. In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid.<br /><br />Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving. <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/052c631c-b425-4f9f-a220-42e8c9b4c03f/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=052c631c-b425-4f9f-a220-42e8c9b4c03f" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-70012573828991619742009-08-25T16:28:00.002+07:002009-08-25T16:31:26.924+07:00Roast Duck<ul><li>1 duck, about 5 pounds, fresh or frozen </li><li>1 tablespoon salt </li><li>1 scallion </li><li>3 slices fresh ginger </li></ul><br /><span style="font-weight: bold;">Glaze: </span><br /><ul><li>1 tablespoon light <a class="zem_slink" href="http://en.wikipedia.org/wiki/Corn_syrup" title="Corn syrup" rel="wikipedia">corn syrup</a> </li><li>2 tablespoons water </li><li>1 tablespoon <a class="zem_slink" href="http://en.wikipedia.org/wiki/Soy_sauce" title="Soy sauce" rel="wikipedia">soy sauce</a> </li><li>Few sprigs fresh cilantro, for garnish </li></ul><br />1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.<br /><br />2. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof <a class="zem_slink" href="http://en.wikipedia.org/wiki/Roasting" title="Roasting" rel="wikipedia">roasting</a> pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.<br /><br />3. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.<br /><br />4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.<br /><br />5. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve. <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/094ef407-cb4a-4f1c-a5ed-f35d12ae09c1/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=094ef407-cb4a-4f1c-a5ed-f35d12ae09c1" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-70190060997549345912009-08-24T15:08:00.001+07:002009-08-24T15:11:13.063+07:00Fortune Cookies<ul><li>8 oz. All-purpose flour </li><li>2 Tbl. Cornstarch </li><li>4 oz. Sugar </li><li>1/2 teas. Salt </li><li>4 oz. Vegetable oil </li><li>4 oz. Egg whites </li><li>1 Tbl. Water </li><li>2 teas. Vanilla extract. </li></ul><br /><br />1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until smooth consistency.<br /><br />2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared oven to 300F.<br /><br />3. Scoop a tablespoon of cookie batter and spread evenly into a 4" circle on a well greased baking sheet.<br /><br />4. Bake cookie for about 14 minutes or until lightly golden brown. Remove one cookie at a time from the oven.<br /><br />5. You have about 15 seconds working time before the cookie hardens. Place the "Fortune" in the middle of the cookie.<br /><br />6. Shape the cookie by folding it in half and grasp both ends. Place the finished cookie in a muffin pan with the ends down to hold its unique shape. <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/2a2072ec-e187-4127-8c6d-df819e6f1ad5/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=2a2072ec-e187-4127-8c6d-df819e6f1ad5" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-35218307787390383082009-08-24T14:58:00.000+07:002009-08-24T15:12:21.635+07:00Garlic Chicken<ul><li>4 boneless, skinless <a class="zem_slink" href="http://en.wikipedia.org/wiki/Chicken_%28food%29" title="Chicken (food)" rel="wikipedia">chicken breast</a> halves (about 1 lb.) </li><li>1 egg white </li><li>1 Tablespoon cornstarch </li><li>1 Tablespoon dry white wine or sherry </li><li>4 green onions </li><li>1 teaspoon minced gingerroot </li><li>3 teaspoons minced fresh garlic (about 6 medium cloves) </li><li>2 Tablespoons vegetable oil </li><li>Hot cooked rice </li></ul><br /><span style="font-weight: bold;">SAUCE </span><br /><ul><li>1 teaspoon crushed chili paste (sambal oelek) or more to taste </li><li>2 teaspoons sugar </li><li>1 teaspoon cornstarch </li><li>2 teaspoons <a class="zem_slink" href="http://en.wikipedia.org/wiki/Rice_vinegar" title="Rice vinegar" rel="wikipedia">rice vinegar</a> </li><li>1 Tablespoon water </li><li>2 Tablespoons dry white wine or sherry </li><li>2 Tablespoons <a class="zem_slink" href="http://en.wikipedia.org/wiki/Soy_sauce" title="Soy sauce" rel="wikipedia">soy sauce</a> </li></ul><br /> Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.<br /><br /> Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to<br />wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp<br />of dark sesame oil. Serve over rice. <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/4a02c528-4ac6-4eb2-9b2e-43008068b0c8/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=4a02c528-4ac6-4eb2-9b2e-43008068b0c8" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-21121256582241345472009-08-23T17:03:00.002+07:002009-08-24T15:12:21.635+07:00Pork with Broccoli in Oyster Sauce<ul><li> 1 teaspoon sugar</li><li> 1 tablespoon cornstarch</li><li> 1 teaspoon MSG (optional)</li><li> 1/4 cup oyster sauce</li><li> 1/2 cup chicken stock</li><li> 2 cups sliced lean pork (about 1 pound)</li><li> 1 bunch (about 2 pounds) fresh brocolli, sliced</li><li> 2 slices ginger, shredded</li><li> 1 clove garlic, minced</li><li> 1/4 cup vegetable oil</li><li> 1/8 teaspoon salt</li><li> 1/4 cup water</li></ul><br />1. Mix together first five ingredients and set aside.<br /><br />2. Heat wok or pan until hot and dry.<br /><br />3. Add the oil, then the salt.<br /><br />4. Turn heat to medium.<br /><br />5. Add the ginger and the garlic and fry until golden brown.<br /><br />6. Turn heat to high.<br /><br />7. Add the pork and fry until outside is lightly browned.<br /><br />8. Add the broccoli and stir−fry for 3 minutes.<br /><br />9. Add the water, cover, and cook for 4 minutes.<br /><br />10. Pour in reserved sauce mixture; stir while cooking until gravy thickens.<br /><br />11. Turn heat down to low, cover, and cook for 2 minutes more.<br /><br />12. Place in covered serving dish until ready to serve.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-89279124438865966002009-08-23T16:53:00.004+07:002009-08-24T15:12:21.636+07:00Sesame Chicken<ul><li>1 pound boneless chicken (or pork or steak)</li><li>2 tablespoons sesame seeds</li><li>1 tablespoon <a class="zem_slink" href="http://en.wikipedia.org/wiki/Sesame_oil" title="Sesame oil" rel="wikipedia">sesame oil</a></li><li>2 tablespoons <a class="zem_slink" href="http://en.wikipedia.org/wiki/Vegetable_fats_and_oils" title="Vegetable fats and oils" rel="wikipedia">vegetable oil</a></li><li>4 ounces small mushrooms, quartered</li><li>1 large green bell pepper, seeded and cut into strips</li><li>4 scallions, chopped diagonally</li><li> boiled rice, to serve</li></ul> Marinade:<br /><ul><li>2 teaspoons cornstarch</li><li>2 tablespoons Chinese rice wine or dry sherry</li><li>1 tablespoon <a class="zem_slink" href="http://en.wikipedia.org/wiki/Lemon" title="Lemon" rel="wikipedia">lemon</a> juice</li><li>1 tablespoon <a class="zem_slink" href="http://en.wikipedia.org/wiki/Soy_sauce" title="Soy sauce" rel="wikipedia">soy sauce</a></li><li>few drops of <a class="zem_slink" href="http://www.tabasco.com/" title="Tabasco sauce" rel="homepage">Tabasco sauce</a></li><li>1−inch piece fresh ginger, grated</li><li>1 <a class="zem_slink" href="http://en.wikipedia.org/wiki/Garlic" title="Garlic" rel="wikipedia">garlic</a> clove, crushed</li></ul><br />1. Trim the meat and cut into thin strips about 1/2 x 2 inch.<br /><br />2. Make the <a class="zem_slink" href="http://en.wikipedia.org/wiki/Marination" title="Marination" rel="wikipedia">marinade</a>. In a bowl, blend the cornstarch with the rice wine o dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginge and garlic. Stir in the strips, cover and leave in a cool place for 3−4 hours.<br /><br />3. Place the sesame seeds in a wok or large frying pan and dry−fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.<br /><br />4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir− fry a few pieces at a time until browned. Remove with a slotted spoon.<br /><br />5. Add the mushrooms and green pepper and stir−fry for 2−3 minutes. Ad the scallions and 1 minute more.<br /><br />6. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice. <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/48b58134-0b80-49bf-98c7-8e82663856cc/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=48b58134-0b80-49bf-98c7-8e82663856cc" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-78848562516870090532009-08-10T19:01:00.000+07:002009-08-24T15:12:21.636+07:00Mandarin Pancakes<ul><li>2 cups flour</li><li>3/4 cup boiling water</li><li>2 tablespoons sesame oil</li></ul>1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.<br /><br />2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces. Roll each piece into a ball, then flatten slightly into a pancake. Brush top of each pancake with a light coating of sesame oil.<br /><br />3. Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll remaining pairs of pancakes the same way. Cover with a damp cloth to prevent drying.<br /><br /> <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cooking" title="Cooking" rel="wikipedia">Cooking</a>:<br /><br />1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes and cook, turning once, until lightly browned and bubbles appear on the surface, about 2 minutes on each side. Remove from pan and separate into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking remaining pairs of pancakes.<br /><br />2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave oven or wrap in a clean dish towel and steam in a bamboo steamer for 5 minutes. <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/d8a46a58-0718-4917-b7ed-6f89ee30af5a/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=d8a46a58-0718-4917-b7ed-6f89ee30af5a" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com2tag:blogger.com,1999:blog-5957659627520566756.post-78159438044005321062009-08-10T18:55:00.001+07:002009-08-24T15:12:21.636+07:00Shrimp with Snow Peas<ul><li>2/3 lb. tiger prawns</li></ul><br /><span style="font-weight: bold;"> Marinade for shrimp:</span><br /><ul><li>1 1/2 tsp. sherry</li><li>1/2 tsp. salt</li><li>1/2 tsp. grated ginger</li><li>1 1/2 tsp. cornstarch</li><li>1 tsp. water</li></ul><span style="font-weight: bold;"> Seasoning:</span><br /><ul><li>1 Tb. chicken broth</li><li>3 Tb. water</li><li>1/2 tsp. cornstarch</li><li>3 Tb. oyster sauce (very important)</li><li>1 Tb. hoisin sauce</li></ul><span style="font-weight: bold;"> also needed:</span><br /><ul><li>1/2 cup vegetable oil</li><li>1 clove garlic, pressed or minced</li><li>1/4 tsp. salt</li><li>1/2 lb. snow peas</li></ul> Shell and devein prawns. Rinse and pat dry with a paper towel. Combine marinade in medium bowl. Add prawns and mix well. Let stand 30 mins. Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add prawns and stir fry until pink. Remove from wok, and place on plate. Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning sauce and stir slightly until think and bubbly. Add cooked prawns. Stir to coat everything with sauce. Serve hot with cooked rice.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-22899896818074763092009-08-10T18:49:00.000+07:002009-08-24T15:12:21.636+07:00Egg Rolls<ul><li>1 lb. chinese cabbage (Napa)</li><li>2 stalks celery</li><li>1/2 lb. cooked shrimp</li><li>1/2 lb. cooked pork or chicken livers</li><li>10 water chestnuts</li><li>1/3 cup bamboo shoots</li><li>1 tsp. salt</li><li>1 tsp. sugar</li><li>Liberal dash pepper</li><li>1/2 tsp. light soy sauce</li><li>1/4 tsp. sesame oil</li><li>1 beaten egg</li><li>10 egg roll skins</li><li>3 cups oil</li></ul>PREPARATION : Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg.<br /><br />COOKING : Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown. Makes 10. The two−stage deep frying method is actually a professional Chinese chefs'<br />secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-71839820406749165202009-07-21T13:43:00.000+07:002009-08-24T15:12:21.637+07:00Hot and Sour Soup<ul><li> 2 1/2 quarts chicken stock </li><li> 1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips </li><li> 5 shitake mushrooms, cut into thin slices </li><li> 1/2 cup soy sauce </li><li> 1/2 tsp. white pepper </li><li> 1/2 cup white vinegar </li><li> 1 1/2 cups bamboo shoot strips </li><li> 2 tablespoons cornstarch dissolved in 4 tablespoons water </li><li> 3 eggs. beaten </li><li> 1/2 tsp. sesame oil </li></ul><br /> Combine first seven ingredients in a pot and bring to a boil. Drizzle the cornstarch mixture into the soup, stirring to thicken.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-27841443560526467752009-07-21T13:41:00.002+07:002009-08-24T15:12:21.637+07:00Fried Rice<ul><li>2 eggs </li><li>1 teaspoon MSG (optional) </li><li>1/8 teaspoon groung white pepper </li><li>1/4 cup soy sauce </li><li>4 cups cooked rice </li><li>4 scallions, chopped, including green ends </li><li>2 cups diced cooked pork, ham, chicken, shrimp, or any meat </li><li>1 slice ginger, minced </li><li>1 clove garlic, minced </li><li>1/4 cup sliced mushrooms (optional) </li><li>1/4 cup vegetable oil </li></ul><br />Put first four ingredients in a mixing bowl and stir slightly; the eggs should not be well beaten. Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. Cook for 2-3 minutes, stirring to break up lumps and coat with oil. Add the rest of the ingredients except the egg mixture. Fry and stir constantly until thoroughly mixed. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly. Serve while hot.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-66477768589837789252009-07-21T13:39:00.000+07:002009-08-24T15:12:21.637+07:00Barbecued Spareribs<ul><li> 2 banks of spareribs, uncut, about 2 pounds each </li><li> 3 cloves garlic, minced </li><li> 1/2 cup ketchup </li><li> 1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce </li><li> 1/2 cup soy sauce </li><li> 1/4 cup sherry </li></ul><br />Trim off excess fat from the thick edges of spareribs. Place ribs in a shallow pan or platter. Mix remaining ingredients for a marinade and spread over both sides of the spareribs. Let stand for at least two hours. Place one oven rack at the top of the oven and one at the bottom. Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooks across its width, on the thick edges, and suspend under top rack. Place a large pan with 1/2" water on bottom rack. This pan will catch the drippings and keep the meat from drying out. Cook spareribs for about 45 minutes.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-49294895664595327042009-07-21T13:37:00.000+07:002009-08-24T15:12:21.637+07:00Hunan Beef<ul><li>2 cups broccoli florets </li><li>2 tablespoons cooking oil </li><li>2 teaspoons minced garlic </li><li>4 small dried red chilies </li><li>1 teaspoon cornstarch dissolved in 2 teaspoons water </li></ul><br /><span style="font-weight: bold;"> Marinade: </span><br /><ul><li>2 tablespoons soy sauce </li><li>2 teaspoons cornstarch </li><li>1 tablespoon Chinese rice wine or dry sherry </li><li>3/4 pound flank steak, thinly sliced across the grain </li></ul><br /><span style="font-weight: bold;"> Sauce: </span><br /><ul><li>3 tablespoons Chinese black vinegar or balsamic vinegar </li><li>1 tablespoon soy sauce </li><li>1 tablespoon Chinese rice wine or dry sherry </li><li>2 teaspoons sugar </li><li>2 teaspoons chili garlic sauce </li><li>1 teaspoon sesame oil </li></ul><br />1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.<br />2. Combine sauce ingredients in a bowl.<br />3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender-crisp, 2 to 3 minutes; drain.<br />4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.<br />5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-31957993148844734622009-07-21T13:34:00.002+07:002009-08-24T15:12:21.638+07:00General Tsao's Chicken<span style="font-weight: bold;">Sauce: </span><br /><ul><li>1/2 cup cornstarch </li><li>1/4 cup water </li><li>1+1/2 tsp minced garlic </li><li>1+1/2 tsp minced ginger root </li><li>3/4 cup sugar </li><li>1/2 cup soy sauce </li><li>1/4 cup white vinegar </li><li>1/4 cup cooking wine </li><li>1+1/2 cup hot chicken broth </li><li>1 tsp monosodium glutamate (optional) </li></ul><br /><span style="font-weight: bold;"> Meat: </span><br /><ul><li>3 lbs deboned dark chicken meat, cut into large chunks </li><li>1/4 cup soy sauce </li><li>1 tsp white pepper </li><li>1 egg </li><li>1 cup cornstarch </li><li>Vegetable oil for deep-frying </li><li>2 cups sliced green onions </li><li>16 small dried hot peppers </li></ul><br />Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com1tag:blogger.com,1999:blog-5957659627520566756.post-82312422360685326272009-07-21T13:24:00.002+07:002009-08-24T15:12:21.638+07:00Moo Goo Gai Pan<ul><li>4 chicken breast halves, skinned, boned and sliced salt and pepper</li><li>4 cloves garlic, minced </li><li>2 cups water</li><li>1 tb cornstarch </li><li>5 tb corn oil </li><li>8 oz. fresh mushrooms, sliced </li><li>4 lb. bok choy or Chinese white cabbage, chopped </li><li>2 tb sugar </li><li>4 tb soy sauce </li><li>6 scallions, chopped </li></ul><br />1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.<br />2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.<br />3. Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.<br />4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-20421775305447309942009-06-30T23:02:00.001+07:002009-08-24T15:12:21.638+07:00Honey Nut Huddle Spread<ul><li>2 tablespoons orange juice</li><li>1 tablespoon honey</li><li>1 8−oz. package soft cream cheese</li><li>1/2 cup raisins</li><li>1/4 cup chopped honey−roasted nuts</li></ul>Blend orange juice, honey and sour cream. Stir in raisins and nuts. Chill<br />for at least one hour. Serve with crackers or potato chips.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-69697546601136457092009-06-30T23:00:00.001+07:002009-08-24T15:12:21.638+07:00Garlic Cheese BreadSpread:<br /><ul><li>1/2 cup butter</li><li>3/4 cup shredded cheddar cheese</li><li>2 tablespoons grated parmesan cheese</li><li>1/2 teaspoon garlic powder</li><li>1/4 teaspoon Worcestershire sauce</li><li>1/4 teaspoon salt</li><li>dash ground black pepper</li><li>dash paprika</li></ul>Bread:<br /><ul><li>12 slices Texas toast or 1 large French bread loaf, sliced through the middle<br /></li></ul>Preheat oven to 400F. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf. Bake for 10 to 12 minutes or until cheese begins to brown and bubble. Makes about 12 slices toast or two large halves of French bread.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-4734191616178143402009-06-30T22:57:00.002+07:002009-08-24T15:12:21.638+07:00Fruit Salsa And Cinnamon Chips<ul><li>2 kiwis, peeled and diced</li><li>2 Golden Delicious apples − peeled, cored, and diced</li><li>1 (8 ounce) package raspberries</li><li>1 pound strawberries</li><li>2 tablespoons white sugar</li><li>1 tablespoon brown sugar</li><li>3 tablespoons fruit preserves, any flavor<br /><br /></li><li>10 (10 inch) flour tortillas</li><li>butter flavored cooking spray</li><li>2 cups cinnamon sugar</li></ul>In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-15934570923577266222009-06-19T01:31:00.000+07:002009-08-24T15:12:21.639+07:00Crab Stuffed Mushrooms<ul><li>1 pound large mushrooms</li><li>3 tablespoons butter</li><li>2 tablespoons finely chopped onion</li><li>1 (3 ounce) package cream cheese, softened</li><li>2 tablespoons prepared Dijon−style mustard</li><li>6 1/2 ounces crabmeat</li><li>1/4 cup chopped water chestnuts</li><li>2 tablespoons chopped pimento peppers</li><li>4 tablespoons grated Parmesan cheese</li></ul>Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or until hot.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-48582612155301839512009-06-19T01:28:00.000+07:002009-08-24T15:12:21.639+07:00Cocktail Meatballs<ul><li>1 pound lean ground beef</li><li>1 egg</li><li>2 tablespoons water</li><li>1/2 cup bread crumbs</li><li>3 tablespoons minced onion</li><li>1 (8 ounce) can jellied cranberry sauce</li><li>3/4 cup chili sauce</li><li>1 tablespoon brown sugar</li><li>1 1/2 teaspoons lemon juice</li></ul>In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-17582687583116235172009-06-12T00:08:00.000+07:002009-08-24T15:12:21.639+07:00Shrimp Toast<ul><li>12 fresh uncooked large shrimp</li><li>1 egg</li><li>2 1/2 tablespoons cornstarch</li><li>1/4 teaspoon salt</li><li>Pinch pepper</li><li>3 slices sandwich bread</li><li>1 hard−cooked egg yolk</li><li>1 slice cooked ham (about 1 ounce)</li><li>1 green onion</li><li>2 cups vegetable oil</li></ul>1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.<br /><br />2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.<br /><br />3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.<br /><br />4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion. Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.<br /><br />5. Heat oil in wok over medium−high heat until it reaches 375F. Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0tag:blogger.com,1999:blog-5957659627520566756.post-83189155760951032112009-06-12T00:07:00.001+07:002009-08-24T15:12:21.639+07:00Cashew Chicken<ul><li>3 Chicken breasts, boned and skinned</li><li>1/2 lb. Chinese pea pods</li><li>1/2 lb. Mushrooms</li><li>4 Green onions</li><li>2 cups Bamboo shoots, drained</li><li>1 cup Chicken broth</li><li>1/4 cup Soy sauce</li><li>2 tb Corn starch</li><li>1/2 ts Sugar</li><li>1/2 ts Salt</li><li>4 tb Salad oil</li><li>1 pack Cashew nuts (about 4−oz)</li></ul>Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and<br />nuts and serve immediately.BeZaahttp://www.blogger.com/profile/03435555682364650797noreply@blogger.com0