Thursday, May 31, 2012

Seafood fried rice

Ingredients :

200 g cooked rice
50 g of steamed crab meat
50 g squid cut into bite-sized pieces
100 g peeled and veined white prawns
3 no shelled mussels
2 eggs
1 sliced tomato
1/2 sliced onion
1/2 tablespoonful. finely sliced spring onion
1 tablespoonful coriander leaves,
2 teaspoonful chopped garlic
1 red  chilli,
1 tsp ground pepper
1/2 tsp sugar
1 tsp  light soy sauce
1/2 tsp  seasoning sauce
4 tsp cooking oil
lettuce for garnish


Heat the oil in a wok.
When the oil is hot, fry the garlic till fragrant
Add the squid, prawns, and mussels, Stir-fry until done
Break the eggs into the wok, break the yolks, and mix with the shellfish.
Cook til the egg is done,
Put in the rice and crab meat , Continue stir-frying.
Add the tomato and onion and stir and turn to mix well

Season with pepper, sugar, light soy sauce, and seasoning sauce,
Stir till everything well mix together and the rice is ready
Add the spring shallot, mix together till the shallot done
Remove from heat.

Dip the fried rice onto a bed of lettuce arranged on a plate, garnish with coriander leaves and long thin slices of red spur chilli,

Tofu and vegetable fried fice


2 tsp  cooking oil
200 g  cooked day old rice, grains separated
1/2 tsp grated ginger
1 tsp finely minced garlic
1 cup or more minced vegetables (red bell pepper, chives, fresh mushrooms,  tofu, green peas/carrots, cabbage
2 tsp soy sauce
1 tsp sesame oil
freshly ground black pepper

1. Heat the cooking oil on medium-high heat. When hot, add tofu cubes and brown on all sides. Remove, set aside. If you aren’t using tofu, then skip this step. Tofu is browned first, removed and added in later so that the delicate cubes do not get crushed in the frying process.
2. Add the remaining tablespoon of cooking oil to the pan and turn the heat to medium. When oil is hot but not smoking , add ginger and garlic, stir fry for 15 seconds until fragrant.
3. Turn heat to high and add vegetables – one kind at a time – in order of what takes longest to cook. Fry until the vegetables are almost cooked through.
4. Add the rice and the soy sauce, sesame oil, salt and pepper. Fry on high heat until the each rice grain is heated through. Add tofu cubes back in. Taste. Add a touch more soy if needed.

Tuesday, May 29, 2012

Marinated Fresh Vegetable Salad

  • 2 cups sliced celery
  • 2 cups thinly sliced cauliflower
  • 2 cups halved cherry tomatoes
  • 2 cups thinly sliced carrots
  • 2 cups sliced cucumber
  • 1 medium onion, thinly sliced and separated into rings
  • 200 g lettuce

  • 3/4 cup olive oil
  • 1/2 cup minced fresh parsley
  • 3 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/8 teaspoon pepper
In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon

Monday, May 28, 2012

Chicken, corn and egg drop soup

500 ml  chicken stock
2 large eggs,beaten well
1 tbsp ground pepper powder
50 g  can creamy sweet corn
200 g boiled and cut in to dices
3 tbsp corn flour + 2 tbsp cold water dilute
salt to taste
handful cut scallion

1.      Sauté onion and garlic and add the stock in to boil
2:When the stock rolling boil add in cube chicken, creamy sweet corn ,ground pepper and corn flour dissolved.
 Keep stirring the soup until bubbly, then slowly pour in beaten eggs into the soup to make it look like flower. Stir again to mix all the ingredients well.
3:Remove stock pot from heat and check the seasoning. Add salt if needed. Dish out ,sprinkle with some scallion and serve warm.

Prawn and mango salad


500g cooked peeled and deveined prawns, tails intact
2 mangoes, peeled, chopped
2 tomatoes, chopped
1 cucumber, halved lengthways, finely chopped
1/2 small red onion, finely chopped
1/2 cup chopped fresh coriander leaves
2 long red chillies, deseeded, finely chopped
100g mixed salad leaves
Fresh coriander sprig, to garnish
Fresh crusty bread, to serve

1/4 cup mango nectar
1/3 cup lime juice
1 tblsp tomato sauce
1 tblsp olive oil
Salt and pepper, to taste 


1 To make dressing, combine all ingredients in a medium jug. Whisk well.
2 Combine prawns, mangoes, tomatoes, cucumber, onion, coriander, chilli and salad leaves in a large bowl.
3 Pour dressing over salad. Toss to combine. Arrange on a large plate.
4 Garnish with fresh coriander sprig. Serve with crusty bread