Yummilicious

Spicy Squid Stir-Fry

2007-07-09T17:16:00.000+10:00

Spicy Squid Stir-Fry
serves 4

750g Squid hoods
2 tbsp Szechuan seasoning
1 med brown onion
11/2 tbsp vegetable oil
2 cloves garlic, crushed
2 tbsp chinese cooking wine
1 tbsp chinese barbeque sauce
100g snow pea sprouts
1 cup bean sprouts
1/4 cup fresh coriander leaves

1. Cut squid hoods open; score on the inside surface, cut into 2cm x 6cm pieces. Combine squid and Szechuan seasoning in bowl. Cut onion into wedges.

2. Heat oil in wok and fry the squid in batches until browned and tender. Add remaining oil to wok with onion and garlic; stir-fry until onion if just tender. Return squid to wok with wine and sauce; bring to the boil.

3. Just before serving, gently toss sprouts and coriander with squid mixture.

Thai-Seasoned Fish in Coconut Milk

2007-07-09T17:14:00.001+10:00

Thai-seasoned Fish in Coconut Milk
Serves: 2
Preparation: 15 mins
Cooking: 10 mins

500g skinned blue-eye cod, trimmed, cut into 2cm cubes
2 tbsp MasterFoods Thai Seasoning
2 tsp crushed garlic
1 tbsp vegetable oil
Baby spinach leaves, washed and drained
400ml coconut milk
2 green shallots/spring onions, trimmed, chopped
1 tbsp fish sauce
boiled rice, to serve.

- Place fish, Thai seasoning and garlic in a bowl. Toss to combine. Leave to one side for 10 mins

- Meanwhile, cook rice as per packet directions.

- Heat the oil in a saucepan. When hot, add fish pieces, tossing to seal on all sides.

- Add the coconut milk and bring to the boil. Add the baby spinach leaves, the green shallots/spring onions and the fish sauce.

- Serve immediately with rice.

Tip: Try this recipe replacing the fish with chicken thigh meat and the rice with noodles. You can also substitute any firm white fish for the blue-eye cod.

Dumplings Nonya Style

2007-07-09T17:11:00.000+10:00

Nonya Rice Dumplings - Contributed by KeRoPi (a forum friend)

Ingredients:

Glutinous Rice (to be soaked for at least 2 hours. Drain and add salt)
Dried Shrimps (soaked in hot water)
Dried Chinese Mushrooms (soaked in hot water and finely sliced)
Sweet Winter Melon Strips (cut into small pieces)
Minced Pork (to be marinated with chopped onions, soya sauce, sugar, salt, pepper and corn flour to taste)
Garlic (chopped)
Chestnut (to be boiled and peeled)
Dried Bamboo Leaves (to be wet) remember to clean throughly
Plastic String

Filling:

Oil a big wok and fry the garlic until light brown.
Drain the dried prawns and add them to the wok. Fry.
Add in the mushrooms. Fry.
Add the minced pork. Fry, occasionally adding the water used from soaking the dried prawns and the mushrooms.
Add dark soya sauce, sugar and pepper to your liking. Fry until the filling is almost dry.

Methods:

Fill the bamboo leaves with glutonous rice. Each dumpling has to look like little 3D pyramids. First, grease the right side of the leaves and fold in such a way so that you get a pocket.

Hold firmly. Scoop 2 tablespoonfuls of rice and put it into the pocket, making sure that they are spread against the sides.

Scoop about 3 or more spoonfuls of the filling. Press to make sure it is compact. Followed by another 2 tablespoonfuls of rice, again making sure the dumpling is compact before wrapping.
Close the "lid" of the "pocket", folding both sides down and lastly, fold the tip. Tie the dumpling tight with a string.

After wrapping all the dumplings, submerge them into a big pot of boiling water and boil for about 1 hour 30 minutes. After that, let them drip dry.

*You can vary the fillings (more mushrooms, pork etc) to your own liking.

TeoChew Fish Porridge

2007-07-09T17:08:00.000+10:00

Fish Soup

1 whole bulb of garlic, halved
1 white/brown onion, peeled and diced
1 knob of ginger, peeled and sliced
coriander stalks, washed and finely chopped
fish bones - preferably white fish
water

Seasoning

Light Soya Sauce
Salt & Pepper
Shao Hsing Wine
1 tsp sugar

White fish, sliced
Boiled Rice
Tong oh (or any vegetables you prefer)
Tomatoes

Garnish

Coriander leaves, whole
Ginger, sliced finely
fried onions

1. Marinate the fish slices in Shao Hsing Wine, sesame oil, light soya sauce, salt and pepper and refrigerate till needed.

2. Add oil in a hot pot and fry the onion, garlic, giner and coriander stalks until soft. Add the fish bones and cook for 5 mins stirring and coating the bones with the mixture.

3. Add in enough water to fully cover the bones and bring to the boil, uncovered . Cover and simmer on low heat for abt an hour. Add more water if needed.

4. Add in the seasoning to taste and boil for another 30 mins. Strain.

5. Add in the fish slices, tomatoes and vegetables and cook for 3 mins. Place rice into individual bowls and spoon the soup and ingredients over. Garnish and serve.

Please note that after cooking the fish slices and vegetables, the taste of the soup will become sweeter.

Bolognese Sauce

2007-07-09T17:04:00.000+10:00

Ingredients (serves 4)

1 -2 tbsp vegetable oil
1 brown onion, diced
600 - 800 grams beef mince
1 bottle (400 grams) pasta/tomato sauce (NOT KETCHUP)
1-2 teaspoon tomato paste
* Red wine to taste

Herbs (to taste)
1 - 2 Bay leaf
Oregano
Basil
Salt & Pepper

Alternatively, all-purpose Italian herbs can be used. Remember that you can always add more seasoning if required but you cannot remove it if you put too much to begin with.

* Optional

(From Top: browned onions, mince and the amount of seasoning I put in!)

Instructions

1. Heat the oil in a pot, add the onions and fry till tender. Add the beef mince and using a spatula, separate the mince till it browns evenly.

2. Add the pasta sauce and bring it to the boil. Season with the herbs and red wine.

3. Simmer for 35 mins and then add the tomato paste. Bring to the boil and dinner's ready to be served!!!

Bolognese Sauce is best served with Spaghetti, Penne and Shell pasta.