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. 

Tiger Meatballs Stuffed with Winter Bamboo Shoots and Tiger Beer Sauce

Serves ~6 as part of a shared meal



Ingredients:
Winter bamboo shoot, drained & chopped, 100g
Minced pork, 200g
Minced beef, 200g
Soft breadcrumb, ½ cup
Egg, beaten, about 60g size, 1 unit
Soy sauce, 2 tbsp
Garlic salt (= 1 part garlic powder + 3 parts salt), ½ tsp
Onion, peeled & chopped, 50g
Cooking oil, to pan fry meatballs

Tiger Beer sauce:
Butter, 3 tbsp
Onion, peeled, 1 slice
Red onion, peeled, 1 slice
Garlic, 1 tsp
Brown sugar, 2 tbsp
Tiger Beer, 250ml
Rice vinegar, 2 tbsp
Cayenne pepper, ½ tsp
Red paprika, 1 slice
Yellow paprika, 1 slice
Breadcrumb, 2 tbsp
Cherry tomato, halved, 15 units



Method:
1. Mix all main ingredients, except cooking oil, under main list together, and roll into meatballs.  Pan fry the meatballs.

2. Prepare sauce.  Heat butter over medium heat.  Saute sliced onion, red onion and garlic.  Add in brown sugar and cook till it caramelises, then add in beer, rice vinegar and peppers.

3. Add in fried meatballs, then breadcrumbs, and allow to simmer for 15 mins.   Finally add in cherry tomatoes, stir for a while before off heat.

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.

Beef with Froi Gras and Asparagus

Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 3

Serves ~8 as part of a shared meal

Ingredients:

Kobe beef*
Froi Gras, keep in freezer till ready to cook, 5 pcs
Tempura flour, to coat froi gras before frying

Thai asparagus, 24 pcs
Cooking oil

* Can use Australian beef or other beef with similar marble

Marinade:
Salt, a little
Black pepper, a little
Black Guinness Stout beer, a little


Beef Sauce:

Coriander, a little

Young ginger, a little

Whole peeled garlic, a little

Non salted chicken stock, 2 tbsp

Port wine, a little

Canned oxtail soup, 1 unit

Method:
1. Cut beef.  Sprinkle with a little salt and black pepper.  Marinate in Black Guinness Stout beer for 15 mins.

2. Prepare beef sauce.  Saute a little coriander with some smashed young ginger and some whole peeled garlic.  When detect aroma, add 2 tbsp of unsalted chicken stock and some Port wine.  Add in more coriander and allow to simmer for 5 mins. Then add in canned oxtail soup, stir well and further simmer for 5-10 mins, till sauce is less watery.

3. Fry froi gras.  Keep froi gras freezer till ready to cook, as all oil from internal will ooze out when frying warm froi gras.  Sprinkle some salt and pepper, then coat each piece of froi gras with tempura flour before frying.  The use of tempura flour is to make it crispy after frying.  When golden brown, cut into smaller pieces.

4. Filter beef sauce.  Keep filtrate aside for later use.

5. Boil asparagus tips in boiling water for 1 min.  Set aside for later use.

6. Transfer filtered beef sauce into hot frying pan.  Add in cut fried froi gras and simmer till sauce almost dry.

7. Fry marinated beef.

Serving:

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:

Red tomatoes, 6 similar size

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.