Friday, March 18, 2011

Grilled Eggplant Salad

This is very easy to make and great as a salad or to accompany any eastern or chinese meal, with rice, or with meat.
 
1 large eggplant
1 bunch of fresh parsley or coriander (the taste would be different depending on which)
1 small red onion, very finely sliced
2-3 tbsp olive oil
2 cloves of garlic, finely chopped.
Seasalt
Optional: 1 red chilli, finely chopped.
 
Dressing
Juice of 1/2 a lime
1 tbsp palm sugar
1 tsp fish sauce
 
Preheat oven to 200 deg.
 
Cut eggplants into small cubes of slightly smaller than 2cm x 2cm, place in a roasting tray
Sprinkle seasalt generously all over the egg plant, and rub them gently so that salt spreads evenly over the eggplant
Leave for at least 1/2 hour.
The eggplant will sweat a lot, removing bitter taste, if any.
Wash eggplant to remove salt, then pat dray.
Marinate it with the olive oil and garlic.
Place eggplant into oven, grill for 15 minutes, or till about golden.
Take out and sprinkle red onions over it, mixed it, and grill for another 5 minutes.
Separately chop up the bunch of parsley or coriander.
Toss this with the grilled eggplant once immediately out of oven, while eggplant is very hot.
Sprinkle the dressing and toss all together.
 
Bon Appetite!

Wednesday, March 16, 2011

Chocolate Muffins

Bon Appetite!

Ham Sandwich and Roasted Pumpkin, Homegrown Alfafa, Corn, Peaches Salad

Bon Appetite!

Mangoes, Greens, Homegrown alfafa with Lemon Juice, Honey, Olive Oil dressing

Bon Appetite!

Peach with Baby Spinach and Toasted Walnuts in Lemon Juice, Olive Oil, Thilsit dressing.

Bon Appetite!

Julienned Young Celery, Greens, Cranberry in Wasabi Mayo

Bon Appetite!

Roast Chicken with Apples, Herbs, Curry Leaves / Juliened Young Celery with Cranberry, Greens, Wasabi Mayo dressing


Bon Appetite!

Spiral pasta with Cherry and Sundried tomatoes, Mushrooms, Anchovies, Parsley, and Garlic

Bon Appetite!

Spaghetti with Garlic, Cherry Tomatoes, Winter Gourd ("Xi Gua") and Shallots Omelette.

Bon Appetite!

Grilled Wagyu Steak with Potato and Parsley Salad in Lime Olive Oil / Golden peaches, Baby Spinach and Cranberry salad with Lemon Juice, Olive Oil and Thilsit Italian Dressing


Bon Appetite!

Stew Beef Taiwanese Noodles


Bon Appetite!

Saturday, March 5, 2011

Aunty Wan's Mango Swiss Roll

Cake Ingredients
4-5 eggs
60g plain flour
3/4 tsp baking powder
80g castor sugar
100ml milk/juice
2 ounce (60ml) cooking oil

Cream Ingredients
1/2 gelatine teaspoon - add with 1 tbsp of warm water
Thickened cream
2-3 sugar teaspoon
Preheat oven to 180deg.

Sponge Cake
1. Mix flour and baking powder, sieve twice
2. Separate egg white and egg yolk
3. Add milk into egg yolk and beat then add cooking oil
4. Sieve flour into (3)
5. Add cream of tartar into egg whites and whip on high speed till become white stiffed foam.
6. Add sugar into egg whites progressively in 3 batches.
7. Fold egg white mixture into egg yolk mixture slowly.
8. Sieve combined mixture into cake tray lined with baking paper.
9. Bake for 18 minutes.

Tip: Sieving the combined mixture makes the cake texture silky smooth.
Cake cream
Whip the cream and watered gelatine

Before the cake turns cold, i.e. while it is warmish, spread cream onto cake and roll.

Option: Chop fresh mangoes and add onto cream.

Bon Appetite!