Source: Cynthia Low, recipe published in Sunday Times (Lifestyle section) dated 9 Jan 2011
Serves 4-6 as part of a shared meal
Ingredients:
Baguette, 1 loaf
Garlic, peeled & finely chopped, 4 cloves
Butter, softened, 120g
Coriander/parsley, finely chopped, ½ cup
Method:
1. Preheat oven at 180 degC.
2. Make diagonal cuts in baguette along its length but not cutting through.
3. Mix garlic, butter and chopped coriander/parsley into a paste, and spread over cut edges and top of bread.
4. Wrap bread tightly with Aluminium foil and place in oven to bake for 30 mins. Open the wrapping in the last 5 mins to allow top to become more crispy.
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Thursday, January 20, 2011
Thursday, December 30, 2010
Mashed Potato - Recipe 2
Source: http://sg.openrice.com
Recipe 2 listed way to first cook the potato by baking before proceed with other cooking method(s) for various variants of mashed potato.
Serves 4 as part of a shared meal
Ingredients:
Russet potato, cleaned, large size, 4 units
Butter, unsalted, 100g
Whole milk, hot, ½ cup
Black pepper, grounded, a pinch
Salt, a pinch
Method:
1. Bake potatoes in whole, with skin intact, in oven at 180 degC for 1 hr. Then cut each potato into half and scooped out the inside into a big bowl.
2. Mash butter into the potatoes, but do not mash too finely. Mash in grounded black pepper.
3. Pour in hot milk, and continue to mash till achieved desired texture. Season with salt.
Serving:
1. Scoop out mashed potato onto serving dish with desired topping like parsley, bacon bits, cheese, garlic powder, etc.
Recipe 2 listed way to first cook the potato by baking before proceed with other cooking method(s) for various variants of mashed potato.
Serves 4 as part of a shared meal
Ingredients:
Russet potato, cleaned, large size, 4 units
Butter, unsalted, 100g
Whole milk, hot, ½ cup
Black pepper, grounded, a pinch
Salt, a pinch
Method:
1. Bake potatoes in whole, with skin intact, in oven at 180 degC for 1 hr. Then cut each potato into half and scooped out the inside into a big bowl.
2. Mash butter into the potatoes, but do not mash too finely. Mash in grounded black pepper.
3. Pour in hot milk, and continue to mash till achieved desired texture. Season with salt.
Serving:
1. Scoop out mashed potato onto serving dish with desired topping like parsley, bacon bits, cheese, garlic powder, etc.
Tuesday, December 14, 2010
Mashed Potato - Recipe 1
Source: http://shine.yahoo.com
Mashed potato is a popular dish in United States and European countries. It is often served as a side dish with steaks, as is also used as filling in other dishes like shephard pie, croquette, etc.
Mashed potato is made by first cooking the potato, eithing by boiling (i.e. Recipe 1) or baking (i.e. Recipe 2), then mashed the cooked potato with masher together with other ingredients (if any, according to the variant intended to prepare), and finally proceed with final cooking process (if any, e.g. baking in oven top with cheese) before serving.
Recipe 1 shows way to first cook the potatoes via boiling method, and changes to basic recipe to prepare other variants.
Serves 8-10 as part of a shared meal
Ingredients:
Russet potato, peeled, ~2 kg
Salt, for use in boiling potato, 1 tbsp
Butter/magarine, 1/3 cup
Salt, ½ tsp
Black pepper powder, ¼ tsp
Milk, ½ - ¾ cup
"KFC" gravy:
Butter, 1½ tbsp
Breading flour, 3 tbsp
Plain flour, 2 tbsp
Campell brand condensed chicken soup, 1 can
Water, to dilute can soup, 1 can
Method:
1. Boil potaotes. Place potatoes in big pot, and fill water to level just enough to cover all potatoes. Boil with 1 tbsp salt, for about 20 mins, till potato is tender, i.e. when it can be easily pierced with knife or fork. Drain immediately and transfer potatoes to a big bowl.
2. Mash potatoes. Add butter, salt, pepper, and ½ cup milk to boiled potatoes and mash, till mixture is light and fluffy. Increase milk quantity for desired consistency.
3. Prepare gravy.
(a) Prepare roux with melted butter with 1½ tbsp breading flour, over low heat for 10-15 mins, till colour of roux is brown like nice milk chocolate.
(b) Remove from heat and stir in balance 1½ tbsp breading flour to form paste. Add in remaining sauce ingredients and whisk well with paste, ensuring no lump is formed.
(c) With constant stirring, bring mixture to boil for 2 mins, then reduce heat till sauce thickens
Variants:
(a) Garlic Mashed Potato
Add 10 cloves peeled garlic to water when boiling potatoes. Substitute butter with 5 tbsp olive oil.
(b) Pesto Mashed Potato
Add 1/3 cup pesto along with butter.
(c) Sour Cream and Chives Mashed Potato
Add 1x8oz dairy sour cream with butter. Stir ¼ cup snipped fresh chives into potatoes just before serving. Sprinkle with additional snipped fresh chives.
(d) Stuffed Potato
For this variant, the potato skin is needed, so potato must be first cooked by baking (see Recipe 2). Add in ~50g shredded Cheddar cheese for every Russet potato used during mashing. Fill up the potato skin and top with some Cheddar cheese before baking in oven at ~200 degC for ~2 mins or when cheese turns golden brown and bubbly.
Mashed potato is a popular dish in United States and European countries. It is often served as a side dish with steaks, as is also used as filling in other dishes like shephard pie, croquette, etc.
Mashed potato is made by first cooking the potato, eithing by boiling (i.e. Recipe 1) or baking (i.e. Recipe 2), then mashed the cooked potato with masher together with other ingredients (if any, according to the variant intended to prepare), and finally proceed with final cooking process (if any, e.g. baking in oven top with cheese) before serving.
Recipe 1 shows way to first cook the potatoes via boiling method, and changes to basic recipe to prepare other variants.
Serves 8-10 as part of a shared meal
Ingredients:
Russet potato, peeled, ~2 kg
Salt, for use in boiling potato, 1 tbsp
Butter/magarine, 1/3 cup
Salt, ½ tsp
Black pepper powder, ¼ tsp
Milk, ½ - ¾ cup
"KFC" gravy:
Butter, 1½ tbsp
Breading flour, 3 tbsp
Plain flour, 2 tbsp
Campell brand condensed chicken soup, 1 can
Water, to dilute can soup, 1 can
Method:
1. Boil potaotes. Place potatoes in big pot, and fill water to level just enough to cover all potatoes. Boil with 1 tbsp salt, for about 20 mins, till potato is tender, i.e. when it can be easily pierced with knife or fork. Drain immediately and transfer potatoes to a big bowl.
2. Mash potatoes. Add butter, salt, pepper, and ½ cup milk to boiled potatoes and mash, till mixture is light and fluffy. Increase milk quantity for desired consistency.
3. Prepare gravy.
(a) Prepare roux with melted butter with 1½ tbsp breading flour, over low heat for 10-15 mins, till colour of roux is brown like nice milk chocolate.
(b) Remove from heat and stir in balance 1½ tbsp breading flour to form paste. Add in remaining sauce ingredients and whisk well with paste, ensuring no lump is formed.
(c) With constant stirring, bring mixture to boil for 2 mins, then reduce heat till sauce thickens
Variants:
(a) Garlic Mashed Potato
Add 10 cloves peeled garlic to water when boiling potatoes. Substitute butter with 5 tbsp olive oil.
(b) Pesto Mashed Potato
Add 1/3 cup pesto along with butter.
(c) Sour Cream and Chives Mashed Potato
Add 1x8oz dairy sour cream with butter. Stir ¼ cup snipped fresh chives into potatoes just before serving. Sprinkle with additional snipped fresh chives.
(d) Stuffed Potato
For this variant, the potato skin is needed, so potato must be first cooked by baking (see Recipe 2). Add in ~50g shredded Cheddar cheese for every Russet potato used during mashing. Fill up the potato skin and top with some Cheddar cheese before baking in oven at ~200 degC for ~2 mins or when cheese turns golden brown and bubbly.
Tuesday, November 16, 2010
Cucumber & Wakame Seaweed Sunomono
Source: http://japanesefood.about.com
Sunomono is a kind of Japanese salad. Sunomono has a refreshing taste, hence it's often served as a side dish.
Ingredients:
Small whole cucumber, sliced into thin rounds, 1 unit
Sunomono is a kind of Japanese salad. Sunomono has a refreshing taste, hence it's often served as a side dish.
Ingredients:
Small whole cucumber, sliced into thin rounds, 1 unit
Wakame seaweed, softened & cut into 2 inches long pcs, 1 cup
Rice wine vinegar, 4 tbsp
Sugar, 2 tbsp
Salt, 1/2 tsp
Method:
1. Rub salt over cucumber slices and set aside for 20 mins. Squeeze cucumber slices to remove liquid inside.
2. Mix vinegar and sugar in a bowl.
3. Add in wakame seaweed and cucumber slices, and mix well.
Rice wine vinegar, 4 tbsp
Sugar, 2 tbsp
Salt, 1/2 tsp
Method:
1. Rub salt over cucumber slices and set aside for 20 mins. Squeeze cucumber slices to remove liquid inside.
2. Mix vinegar and sugar in a bowl.
3. Add in wakame seaweed and cucumber slices, and mix well.
Thursday, October 14, 2010
Golden Chicken Cheese Ball
Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 1
Serves ~8 as part of a shared meal
Ingredients:
Chicken breast meat, without skin and minced
Water chestnut, 6 pcs
Spring onion, chopped, 1 stalk
Cheddar cheese
Eggs, ~60g size, beaten, 5 units
Breadcrumbs
Cooking oil, for use in deep frying
Sauce:
Water
Brown sugar
Tomato sauce
Garnish:
Coriander leaves
Method:
1. Placed minced chicken breast meat in freezer, so that it can be cut more easily later.
2. Cut frozen minced chicken breast meat into strips, then into small bits.
3. Deskin water chestnut. Cut both ends, then peel off skin in centre with peeler/knife. Smash peeled water chestnut with knife. Place smashed water chestnut on a clean towel and squeeze off excess water, else it will interfere deep frying result later.
4. Mix chopped spring onion and smashed water chestnut well into minced chicken breast meat.
5. Similar to fishball making process, squeeze well mixed chicken through opening between pointer and thumb into a ball and scoop with help of a spoon.
6. Insert one small piece Cheddar cheese into each chicken ball.
7. Dip chicken ball into beaten egg, then cover with breadcrumbs before deep frying till golden brown.
8. Dissolve brown sugar in water over fire, then add tomato sauce. Turn off heat when boil.
Serving:
1. Place 1 tbsp sauce, then the chicken cheese ball. Decorate with coriander leave on top of the cheese ball.
Red Juicy Tomato Appetizer
Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 1
Serves ~8 as part of a shared meal
Ingredients:
Sauce:
Haw slices (山楂片, can buy from Chinese medicinal hall), 1 palmful
Honey, 2 tbsp (or to own sweetness liking)
Light soy sauce, 2 tbsp
Plum powder (酸梅粉), 1 tbsp
Tomato sauce, 1tbsp
Juice from 1 quarter lemon
Garnish:
Coriander leaves
Method:
1. Remove tomato skin and cut each one into 4 quarters. Please refer to tip below on how to remove tomato skin.
2. Blend all ingredients for sauce.
Serving:
1. On a plate, place some coriander leaves, follow by a quarter of deskinned tomato, and lastly, add 1 tsp of sauce on top of tomato.
Crunchy Zucchini with Prawn
Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 1
White Shell Prawn (白壳虾), medium size, 8 pcs
Cai Xin pickle, 8 pcs
Cooking oil, for use in deep frying
Sauce:
Red Chillies, cut into halves, 2 pcs
Spring onion, cut into 3 sections, 1 stalk
Old ginger, ~2 inches length, sliced, 1 pc
LIght soy sauce, 2 tbsp
Water, ~300ml (sufficient to cover sauce ingredients)
Garnish:
Coriander leaves
Toothpicks, 8 sticks
Method:
6. Stack Cai Xin pickle and deshelled cooked prawn on each zucchini disc as illustrated.
Serves ~8 as part of a shared meal
Ingredients:
Zucchini, 8 pcsIngredients:
White Shell Prawn (白壳虾), medium size, 8 pcs
Cai Xin pickle, 8 pcs
Cooking oil, for use in deep frying
Sauce:
Red Chillies, cut into halves, 2 pcs
Spring onion, cut into 3 sections, 1 stalk
Old ginger, ~2 inches length, sliced, 1 pc
LIght soy sauce, 2 tbsp
Water, ~300ml (sufficient to cover sauce ingredients)
Garnish:
Coriander leaves
Toothpicks, 8 sticks
Method:
1. Prepare zucchini. Remove skin and cut into ~1½ cm thick disc.
2. Prepare prawn. trim the rostrum, antenna & antennules (as illustrated below), but keep the head and shell intact.
3. Cook prawn. Add juice from a quarter lemon to boiling water before introducing prawns. Once colour of prawn turns red, transfer prawn to iced water to maintain firmness of the seafood. Remove prawn shells, tails and heads in iced water, but keep the heads for later use.
4. Heat all ingredients for sauce. Once boiled, turn off heat and allow sauce to cool down before use.
5. Deep fry prawn head. Shake off excess water, coat with flour and deep fry till golden brown.
6. Stack Cai Xin pickle and deshelled cooked prawn on each zucchini disc as illustrated.
Serving:
1. Plate as illustrated and add 1 tsp sauce on zucchini stack.
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