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Saturday 27 April 2013

黑森林芝士蛋糕 Black Forest Cheese Cake


芒果沙沙 Mango Salsa


- sweet mango ( 1kg ) ( medium dice )
- spanish green jalapeno ( 2-3nos ) ( small dice )
- lemon zest ( 2-3nos )
- tomato ( 5nos ) ( skin only small dice )
- red / green / yellow pepper ( 1/2nos each ) ( small dice )
- bombay onion ( 1/2nos ) ( small dice )
- garlic ( 2clove ) ( chopped )
- chinese parsley / mint ( 1/2 bunch ) ( chopped )
- salt & pepper to taste
- fresh lemon juice ( 2-3nos )

- all ingredients put in a bowl & mix together ( so easy )
- taste for your own


- 甜芒果 ( 1kg )( 中等骰子 )
- 西班牙绿色辣椒( 2-3条 )( 小骰子 )
- 柠檬皮( 2-3nos )shreedded
- 番茄( 5粒 )( 皮 小骰子)
- 红 / 绿 / 黄登龙辣椒( 1/2粒 )( 小骰子 )
- 孟买洋葱(1/2粒 )( 小骰子 )
- 蒜米( 2小粒 )( 切碎 )
- 芫荽 / 薄荷( 1/2束 )( 切碎 )
- 盐 & 黑胡椒调味
- 新鲜柠檬汁( 2-3粒 )

- 把所有材料放在一个碗里混合在一起( 就是那么容易 )
- 先试味



Salmon Fried Rice


芒果芝士蛋糕 Mango Cheese Cake


Thursday 25 April 2013

葡式烤芝士饭 Portugese Baked Cheese Rice


- portugese baked cheese rice
- ready the paste first
- small red onion ( 125gm )
- garlic ( 40gm )
- ginger ( 20gm )
- lemon grass ( 1stick )
- curry powder ( 40gm ) ayam brand
- turmeric powder ( 15gm )
- all ingredients blender with corn oil

- ingredients
- 1) onion , red chilli , green pepper ( roll cut ) a little bit only
- 2) tomato , cooked potato , pineapple ( roll cut ) a little bit only
- 3) coconut milk ( 2csp ) ideal milk ( 2csp )
- 4) i use chicken meat & ham ( slice small first )

- cooking method
- ready your rice in a plate first , add raisin & corn
- use portugese rice paste 2tbsp & saute in a pan till fragrant with some curry leaves & ingredients 1)
- add meat & keep saute till it start to stick at your pan & add water ( dont too much )
- wait till boil then add ingredients 2) & 3) to cook
- wait till the sauce reduce ( for cheese rice dont need too many sauce )
- put the sauce on your rice & put cheese ( i use cheddar & mozarella cheese )
- ready to baked

- 葡式烤芝士饭
- 先准备糊
- 红小洋葱( 125gm )
- 蒜米( 40gm )
- 姜( 20gm )
- 香茅( 1支 )
- 咖喱粉( 40gm )鸡牌
- 姜黄粉( 15gm )
- 所有材料用玉米油搅拌机

- 材料
- 1)洋葱 ,红辣椒 ,青椒( 滚切 )一点点
- 2)番茄 , 煮熟的马铃薯 ,菠萝( 滚切 )一点点
- 3)椰酱( 2汤匙 )淡奶( 2汤匙 )
- 4)我使用鸡肉和火腿( 切片小 )

- 烹饪方法
- 在碟准备好你的饭先 ,加葡萄干和玉米
- 使葡式烤芝士饭糊用2汤匙 ,在锅爆香先 ,加一些咖喱叶和材料1)
- 添加肉和保持炒香 ,直到它开始粘在你的锅 , 加水(不要太多)
- 等到煮沸 ,然后加入材料2)和3)煮
- 等到酱开始减少( 用于葡式烤芝士饭不需要太多酱 )
- 把酱倒在饭上面和加芝士( 我用切达干和mozarella芝士 )
- 准备烤

新鲜百香沙拉 Fresh Passion Salad



- fresh salad ingredients
- lettuce , red oak , cucumber , tomato cherry , celery , green / red pepper , kernel corn , black olive & some parmesan cheese
- no specific vegetables for salad you can add whatever you liked

- passion dressing
- passion puree ( 1kg ) fresh lemon juice ( 120ml ) mayonnaise ( 1.5kg ) sweet milk ( 1can )
- gelatin powder ( 6gm ) + warm water ( 50ml )
- all ingredients mix together & keep in fridge before eat

- 新鲜沙拉材料
- 生菜 ,red oak , 青瓜 ,圣女果 ,西芹, 红 / 青椒 ,粟米粒 ,黑橄榄
- 实际上没有一定的蔬菜 ,你什么都可以添加的

- 百香沙拉酱
- 百香果puree ( 1kg ) 鲜宁檬水 ( 120ml )美乃滋 ( 1.5kg )甜奶 ( 1罐 )
- 明胶粉( 6gm ) + 温水 ( 50ml )
- 所有材料混合一起&放冰箱


柠檬鸡 Lemon Chicken


- i use fresh chicken leg ( take out the bone & skin ) ( marinate with salt & pepper )
- coat your chicken leg that had been marinated with corn flour
- after finish coating can fried already ( medium heat first then turned low heat after your chicken leg turning golden colour ( start floating in oil )
- i usually like too fried it till 95% cook only so i can taste the chicken still juicy

- lemon sauce
- lemon juice ( bottle 100ml ) orange juice ( bottle 50ml ) sunquick orange juice ( 2csp ) rice vinegar ( 50ml ) sugar ( 50gm ) lemon ( 1/2nos ) water ( 50ml )
- mix all the ingredients together to boiled till thick

- 鸡腿我用新鲜的( 取出骨头和皮 )( 用盐和胡椒腌 )
- 腌好的鸡腿贴玉米粉
- 整理后中火炸( 先炸你的鸡腿到金黄色 ,开始漂浮的时候 ( 油低热量 )
- 我通常喜欢炸至95%,只有这样我就可以品尝仍然多汁的鸡

- 柠檬酱
- 柠檬汁( 瓶的 100ml )橙汁 ( 瓶的 50ml )sunquick橙果汁( 2汤匙 )米醋( 50ml )糖( 50gm )柠檬( 1/2粒 )水( 50ml )
- 将所有的酱料一起煮 ,直到厚




Grilled Lamb Rack


乡村南瓜汤 Country Pumpkin Soup


- ingredients
- pumpkin ( 2kg peeled & unseeded ) large cutting
- carrot ( 250gm & unpeeled ) large cutting
- onion , celery ( 250gm ) large cutting
- potato ( 500gm & peel ) large cutting
- taste ( salt ( 2tsp ) white pepper powder ( 1tsp ) chicken stock ( 4tsp ) mixed herbs ( 2tsp ) bay leaf ( 1tsp ) papprika ( 3tsp ) totally personal

- cooking method
- all item put in a stock pot to cook ( high heat first after boiling turn low & boil till all ingredients soft so that you can blend later ) ( water level must past your ingredients about 3inch )
- after done let cold & blend ( if the soup you think is thick can add some water ) & reheat to serve ( add some culinary & chopped parsley to garnish )

- 材料
- 南瓜( 2kg去皮及种子 )切大型
- 红萝卜( 250gm )切大型
- 洋葱 ,西芹( 各250gm )切大型
- 马铃薯( 500gm去皮)切大型
- 调味 ( 盐( 2茶匙 )白胡椒粉( 1茶匙 )鸡精粉( 4茶匙 )混合香草( 2茶匙 )月桂叶( 1茶匙 )红辣椒粉(3茶匙)完全个人口味

- 烹调方法
- 所有的材料放在一个汤锅中煮( 高热煮沸后转低 ,直到所有材料软 ,你才可以用搅拌机 )( 水位要高过材料约3inch )
- 完成后 ,让冷才用搅拌机( 如果汤很厚  , 你可以加些水 )和上菜时( 添加一些culinary cream和欧芹 )

意大利牛肉酱面 Spaghetti w/Beef Bolognaise Sauce


- ingredients ( bolognaise beef )
- ingredients 1) - onion ( 1.2kg ) celery ( 600gm ) black pepper powder ( 8tsp )
- ingredients 2) - minced beef ( 10kg )
- ingredients 3) - carrot ( 1.2kg ) mixed herbs ( 8tsp ) bayleaves ( 4tsp ) salt , ajinamoto ( each5tsp ) sugar ( 15tsp )
- ingredients 4) - tomato paste ( 1kg )
- ingredients 5) - tomato puree ( 500gm ) tomato sauce ( 3kg ) paprika powder ( 15tsp ) fresh tomatoes ( 40nos blender tiny )
- ingredients 6) - brown sauce ( 300gm ) ( optional )

- cooking method
- step1) saute all ingredients 1) in a pot first & add some chopped garlic , saute till fragrant
- step2) add ingredients 2) & saute till cooked & dry ( starting it will be watery & later it will dry up )
- step3) add ingredients 3) to cooked for a while first
- step4) add ingredients 4) & saute till fragrant
- step5) add all ingredients 5) to cooked till boiling
- step6) if you dont have ingredients 6) you can skip & your bolognaise is ready

- 材料( 牛肉酱意大利面 )
- 材料1) - 西芹( 600gm ) 洋葱 ( 1.2kg ) 黑胡椒粉( 8茶匙 )
- 材料2) - 牛肉碎( 10kg )
- 材料3) - 胡萝卜( 1.2kg )混合香草( 8茶匙 )月桂叶( 4茶匙 )盐 ,味精( 各5茶匙 )糖( 15茶匙 )
- 材料4) - 番茄糊( 1kg )
- 材料5) - 番茄精( 500gm )番茄酱( 3kg )红辣椒粉( 15茶匙 )新鲜番茄( 40粒 搅拌器小)
- 材料6) - 棕酱( 300克 )( 可选 )

- 烹饪方法
- 步骤1)先在一个锅里炒香所有材料1)和添加一些切碎的蒜米 ,爆香
- 步骤2)添加材料2)炒香至熟干( 先会好多水份 ,过后它就干 )
- 步骤3)添加所有材料3) 煮一下
- 步骤4)添加材料4)炒香
- 步骤5)加入所有材料5)煮到成沸腾
- 步骤6)如果你没有材料6)就不用  ,你的牛肉酱已准备好了


Malay Sytle Tauhu Sumbat w/Thai Chilli & Prawn Paste Sauce


Green Garden Salad w/Thousand Island Sauce


忌廉野菇汤 Creamy Wild Mushroom Soup


- make roux first
- flour ( 400gm ) oil ( 400ml )
- heat up the oil in a pot , wait till hot then lower the heat
- slowly pour your flour into the pot , stir even till your roux is thicken up ( low low heat )
- when its starting to boil thats means your roux is ready ( this is the cheap method )
- if you dont want can use double cream in packet ( but expensive )

- im using a 20QT stock pot so this is the ingredients
- ing1) fresh shitake mushroom ( 200gm ) fresh oyster mushroom ( 300gm ) dry mushroom ( 300gm ) all slice
- ing2) onion ( 600gm ) ( slice ) crushed black pepper ( 2tsp )
- ing3) thymes ( 2tsp ) bayleaves ( 1tsp ) salt , aji ( each5tsp ) chicken stock ( 8tsp )

- cooking method
- step1) boiling the water for your soup first ( 3/4 of the stock pot 20QT )
- step2) use a pan to saute fresh shitake mushroom first with some chopped garlic ( 5cloves ) till fragrant , then add black pepper ( 2tsp ) & keep saute ( while you saute it will become dry , add some water & saute till dry again
- step3) add oyster mushroom to saute together , wait till dry then add water again & keep saute till dry
- step4) at last add dry mushroom to saute , also the same wait till dry then add water again & keep saute till dry
- step5) when your water for your soup is boiling then just add what you saute till step4) into the water & add also all ing3 ) to cook together & wait till boiling again before you lower the heat ( minimum 45min ) ( can be blend also its up to you )
- step6) while waiting for your soup ready , take the roux to put in container to mix with water ( water level till you can stir the roux till delicate ( just like a double creamer ) taste the soup after 45min , if the taste is okay then add the roux slowly & stir even ( 15min ) & your soup will be thicken up just like cream
- step7) add some cream on top & served with garlic bread


- 先做面糊
- 面粉(400gm )油(400ml )
- 在一个锅里油热起来 ,等到热 ,转低热
- 慢慢把面粉倒入锅内 ,搅拌均匀 ,直到浓(低热量)
- 当它开始沸腾那意味着你的面糊已准备就好( 这是廉价的方法 )
- 如果你不要 ,可以使用double cream( 但价格昂贵 )

- 这是一个20QT汤锅的材料
- 材料1)鲜香菇( 200gm )鲜平菇( 300gm )干香菇( 300gm )切片
- 材料2)洋葱( 600gm )切片 )黑胡椒碎( 2茶匙 )
- 材料3)百里香( 2茶匙 )月桂叶( 1茶匙 )盐 ,味精(  各5茶匙 )鸡精( 8茶匙 )

- 烹调方法
- 步骤1)水煮滚( 3/4锅20QT )
- 步骤2)先用平底锅炒鲜香菇和一些切碎的的蒜米( 5粒 )直到香 ,才再加入黑胡椒( 2茶匙)保持炒香( 它会变得干,加一些水炒至干
- 步骤3)加平菇一起炒 ,等待至干 ,然后加水再次保持炒香直到干
- 步骤4)最后放入干香菇炒到干 ,然后加水再次与保持炒至干
- 步骤5)当你的汤水煮沸 ,你只需添加在步骤4)炒香的所有材料和所有材料3)一起煲 &等到再沸腾您降低火( 煲至少45分钟 )( 可以用搅拌机来打碎 )
- 步骤6)等汤准备 ,把面糊放在盆中混合水( 水位 ,直到您可以打散面糊到细腻(就像双奶精) 45分钟后试味 ,慢慢添加面糊在汤&搅拌均匀( 15分钟 )你的汤会变浓
- 步骤7)加一些culinary cream 在上面&蒜米面包



Balsamico Salad w/Japanese Baby Octopus


煎鸡扒与忌廉莳萝胡椒酱 Grilled Chicken w/Creamy Dill Pepper Sauce


- grilled chicken chop
- marinated with salt , ajinamoto , black pepper first before grill till cook & put on a plate

- my white sauce ( got some called carbonara , cheese , mornay , bechamel sauce & still a lot name ) ( just simple2 la called white sauce :)
- ing1) butter 250gm , plain flour 250gm
- ing2) culinary cream / whipping cream ( 500ml )
- ing3) water ( 500ml ) shao xing ( 50ml ) salt , white pepper ( each 1tsp ) ajinamoto ( 1 1/2tsp ) sugar , ikan bilis stock ( 2tsp) mixed herbs ( 1tsp )
- ing4) fresh milk ( 500ml ) cheese ( 100gm grated )

- cooking method
- step1) melted the butter before you add flour & stir even wait till cook ( medium heat )
- step2) add ing2) & stir even also & wait till cook ( medium heat )
- step3) add all ing3) & stir even ( low heat ) the sauce will starting to thicken up
- step4) add ing4) & stir even ( low heat ) also the same the sauce will start to thicken up :)
- step5) put in a bowl & reheat back when you want to use ( need to add fresh milk )

- creamy dill pepper sauce
- saute some black pepper , onion & garlic ( fine chopped ) till fragrant
- add some white sauce & fresh milk to cook together
- wait till the sauce boil & turn low heat add dill ( taste for your own first )
- wait till the sauce thicken up & pour on your grilled chicken

- 煎鸡扒
- 煎前先用盐 ,味精 ,黑胡椒腌 , 煎好放在盘子

- 白酱 ( 有一些所谓的卡尔博纳拉 , 奶酪 , 莫尔奈 , 还是很多的名字 )( 简简单单叫他白酱 )
- 材料1) 牛油250gm ,面粉250gm
- 材料2) culinary cream/whipping cream( 500ml )
- 材料3) 水( 500ml )邵兴酒( 50毫升 )盐 , 白辣椒粉 ( 各1茶匙 ) 味精 ( 1 1/2茶匙 )糖 ,银鱼粉 (2茶匙) 混合香草(1茶匙)
- 材料4) 鲜牛奶( 500ml ) 芝士( 100克磨碎 )

- 烹调方法
- 步骤1)先融牛油 ,添加面粉搅拌均匀等到滚 ( 中火 )
- 步骤2)添加材料2) 搅拌均匀也等待 ,直到滚 ( 中 火 )
- 步骤3)所有材料3) 搅拌均匀 ( 低火 )的酱会开始浓
- 步骤4)添加材料4) 搅拌均匀( 低火 ) 也是相同的酱油将开始浓 :)
- 步骤5)装在碗里 & 再热回的时候加入鲜奶

- 忌廉莳萝胡椒酱
- 先爆香一些黑胡椒 ,洋葱和蒜米( ​​切碎 )
- 添加一些白酱和鲜奶煮
- 等到所有的材料及酱汁滚&转小火才加莳萝( 调味&自己先试味 )
- 酱会开始浓&倒在煎鸡扒上

Monday 22 April 2013

Hainanese Steam Chicken Rice


煎卷鸡扒 Grilled Chicken Rollade


- grilled chicken chop ( rollade style )
- marinated with salt , ajinamoto , blackpepper first before grill
- put ham , cheese ( each 1 slice ) celery , carrot , shitake mushroom ( slice )
- roll it up all the ingredients together with the chicken & sew it up use tooth pick
- slowly grill your chicken till cook

- my brown sauce is use my homemade brown sauce but very very long step , you can just buy the instant one ( brown demi-glace ) just one scoop on the chicken will enough

- 煎卷鸡扒
- 煎前先用盐 ,味精 ,黑胡椒腌
- 火腿 ,芝士 ( 各一片 ) 西芹 ,红萝卜 ,磨菇 ( 切丝 )
- 把材料放在鸡扒上 ,卷在一起 ,用牙签缝起来
- 慢慢把你的卷鸡扒煎熟

- 我的布朗酱 ,是用我自制的布朗酱 ,但是煮法常非常长 ,你可以用即买的( knorr brown demi-glace )只是用一勺就够



法国面包与蒜米香草牛油 Garlic Bread


- ingredients
- butter ( 2kg )
- raw garlic ( 2rice bowl ) chopped
- parsley / chinese parsley ( 250gm ) chopped & dry
- mixed herbs ( 2tsp )
- sesame ( 400gm ) saute first
- salt ( 2tsp ) ( depends on butter )

- making method
- ready all the ingredients before you start to blend the butter
- put butter in mixer to blend till fluffy ( turn white & soft )
- stop a while after fluffy to add all the ingredients & blend a while again before stop ( make sure all the ingredients is mix well )

- slice your french roll ( size up to you ) swipe garlic butter on it , arrange it nicely in a roll & put on a piece of aluminium foil , roll it up ( dont leave any space )
- roast in a oven around 5 minutes ( 120'C ) when you open it the garlic butter is already melted
- to make a better one , add some sesame & swipe some butter at the topside of the garlic bread roll
- roll it up again but this time leave some space & put in the oven again ( 1/2 to 1minutes )
- take out , then you will see the difference  

- 材料
- 牛油( 2kg )
- 生蒜米( 2饭碗 )切碎
- 香菜 / 芫茜( 250gm )切碎 ,干
- 混合香草( 2茶匙 )
- 芝麻( 400gm )先炒
- 盐( 2茶匙 )( 看牛油 )

- 制作方法
- 准备好所有材料才用搅拌机打牛油
- 用搅拌机打牛油直到蓬松
- 蓬松了,停止一下添加的所有材料成分而再次打多一下就停止( 确保所有的材料是拌匀 )

- 法国面包切片抹上蒜米香草牛油 ,排好放在 aluminum foil 上 ,才卷起 ( 封完 )
- 放入烤箱裡烤個5分鐘 ( 120度 )在你打开 aluminium foil 的时候所有蒜米香草牛油都融了
- 為了讓面包更好吃 ,加一点芝麻和擦一点牛油在面包边
- 又卷起但是留一点空位 ,才放入烤箱裡烤一下 ( 1/2 到 1 分鐘 )
- 拿出来的时候你就明白为什么要烤多一次

Bruchetta


Sunday 21 April 2013

辣苏拉巴雅虾炒饭 Surabaya Spicy Prawn Fried Rice


- sambal udang kering / dry shrimp sambal
- ing1) dry chilli ( 250gm ) soak , dry , blender w/oil )
- ing2) bombay onion ( 1.5kg ) garlic ( 500g ) red chiili ( 250gm ) chilli paddy ( 250gm )( cut & blender w/oil )
- ing3) belacan ( 1pcs ) large size ( cut into small pcs & let dry overnite & blender delicate )
- ing4) dry shrimp ( 500gm ) ( if big nd to blender till tiny if small no nd ) can add more.......

- cooking method ( dry shrimp sambal )
- step1) saute dry chilli with 5tsp sugar till fragrant ( add oil if not enough ) 10min ( low heat )
- step2) add ing2) keep saute ( low heat ) your sambal almost ready whn oil starting to floating on top of ur cooking 30-35min
- step3) add belacan ( low low heat ) keep saute & add dry shrimp 5-10 min
- step4) add taste ( dont too many salt cause ur belacan & dry shrimp also salty already ) and ur dry shrimp sambal is ready

- ingredients for surabaya fried rice
- prawn ( 5nos ) fried till cook but dont overcooked
- long bean , chilly paddy / red chilly , spring onion ( colouring only , cut small )
- egg ( 1nos ) chopped garlic
- dry shrimp sambal ( 1Csp )
- p/s dont add to many salt to your fried rice

- 参巴虾米
- 材料1) 辣椒干 ( 250gm ) 浸泡 ,塥水 ,搅拌机用油
- 材料2) 孟买洋葱 ( 1.5kg )蒜头 ( 500gm ) 红辣椒 ( 250gm ) 辣椒仔 ( 250gm )( 剪切和搅拌器用油 )
- 材料3)马来栈( 1个大尺寸 )( 切成小件,让干燥过夜细腻搅拌器 )
- 材料4)虾米 ( 500gm ) 如果大用搅拌机直到小 ( 小不用 ) 可以添加更多的......

- 烹饪方法
- 步骤1)爆香辣椒干先( 可以添加油 ) 加糖 ( 5汤匙 ) 10分钟( 低热量 )
- 步骤2)添加材料2)保持炒香(低发热量)你的叁巴炒得差不多了当油开始漂浮 30-35分钟
- 第3步)加马来栈(低热量)保持炒香加入虾米 5-10分钟
- 步骤4)增添调味 ( 不要太多盐 ) 马来栈和虾米够咸 ,你的参巴虾米 已准备好

- 辣苏拉巴雅虾炒饭材料
- 虾( 5个 )过油
- 长豆 ,辣椒仔 / 红辣椒 ,青葱( 调色 ,切小 )
- 鸡蛋(1个 )蒜茸
- 参巴虾米( 1Csp )
- 不要添加太多盐到您炒饭