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Wednesday, July 25, 2007

Singaporean Char Kway Teow- Fresh Flat Rice Noodles


1 kg (32 oz) kway teow (fresh flat rice noodles)
4 tbsp chopped garlic
18 oz bean sprouts
6 oz Chinese mustard greens (chye sim)
2 Chinese sausages, thinly sliced
12 medium sized prawns, cooked and peeled
5 eggs, beaten
4 tbsp fish sauce
5 - 6 tbsp sweet dark soya sauce
3 tbsp sambal chilli paste (or Sambal Oelek)
180 ml (6 oz) seafood stock
300 g cooked squid sliced into 1/2 cm rings
8 oz cup vegetable oil or lard

Heat a large wok until very hot. Add 3/4 of the oil or lard, lower the heat slightly and fry garlic until fragrant and golden brown. Add kway teow, bean sprouts and chye sim and fry, stirring constantly for about two minutes. Push the ingredients to the side of the wok, forming a well in the centre. Add the rest of the oil or lard and heat it. Add the beaten egg and fry it together with the noodles. Add the sambal chilli and stir the noodles until the eggs and sambal chilli are mixed into the noodles. Add the fish sauce and sweet dark soya sauce and fry all ingredients together for another one to two minutes before adding the Chinese sausages, cooked prawns, cooked squid, and seafood stock. Toss to combine. Serve hot.


Tuesday, July 17, 2007

Brazilian Chicken And Shrimp


4 skinless chicken breasts

8 16/20 shrimp

2 tablespoon flour

4 tablespoon Cajun seasoning

2 tablespoon ground cayenne pepper

1 tablespoon minced, fresh garlic

13 oz coconut milk

salt and pepper

1/2 cup chicken broth

1 1/2 tablespoon butter


Pat chicken dry and season well on both sides with salt and pepper. Then heat 1 1/2 tablespoon of butter in a 12 inch heavy skillet over medium high heat, until foam subsides. Brown chicken approximately 3 minutes on each side and then add peeled shrimp. Now with chicken and shrimp add a little flour, Cajun seasoning, cayenne pepper, chicken broth and coconut milk. Simmer, covered until chicken is tender and cooked through (10-15 min), stirring occasionally. Serve over angel hair pasta and julienne vegetables.

Source- http://www.cookbrazil.com/

Friday, July 13, 2007

Indonesian Ayam Bakar Padang (Padang Grilled Chicken)

A wonderful recipe By Juandy. Don forget to visit his Blog for yummy Indonesian Recipes.


* 400g chicken meat
* 1 Cinnamon stick
* 3 cloves
* 5 lime leaves
* 1/2 turmeric leaf
* 3 lemon grass
* 3 tbs oil
* 500ml thin coconut milk
* 100ml thick coconut milk

Mix spice:

* 4 red chilies
* 2 cloves garlic
* 4 shallots
* 1/2 tbs coriander seeds
* 1/2 tsp cumin
* 1/2 tsp pepper
* 2cm ginger
* 2cm galangal
* 3cm fresh turmeric
* 3 candlenuts

How To:

  1. Grind all the mix spice ingredients in the blender.
  2. Heat the oil, fry 1 with cinnamon stick, clove, lime leaf, turmeric leaf, and lemon grass until fragrant.
  3. Add chiken and cook until the meat is half cooked. Add thin coconut milk, slow down the heat, cook for another 1-2 minutes to reduce the sauce.
  4. Add thick coconut milk and cook to reduce the sauce, remove the chicken and allow to cool.
  5. Glaze the remained sauce on the surface of the chickens, broil in the oven until the meat become golden brown.

Sunday, July 8, 2007

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Thursday, July 5, 2007

Israeli Wonder-Tuna and Rice Salad


4 cups cooked rice

2 6-ounce cans tuna in oil,

drained and flaked

1/2 cup chopped green pepper

1/2 cup chopped red pepper

1/4 cup balsmaic vinegar

1 teaspoon Dijon mustard

1 teaspoon sugar

2 hard-boiled eggs, chopped

2 teaspoons chopped fresh chives

Mix together rice and tuna in a large bowl.
Add green pepper, red pepper, vinegar, mustard, and sugar. Mix well.
Add eggs and chives and mix together again.

Thursday, June 28, 2007

Australian Beer Batter Fish


4 fish fillets
2 cups plain flour
salt and pepper
310ml (10½ fl oz) beer
oil for deep-frying


Dust fish fillets with cornflour. Mix flour, salt and pepper, add beer gradually, stirring well until smooth.
Dip the fish fillets into batter. Cook in hot oil until golden brown. Drain on absorbent paper.
Serve with lemon wedges, tartare sauce and hot chips.

Friday, June 8, 2007

Swedish Wonder- Sailor's Steak (Sjömansbiff)


1 1/4 lb. boneless round steak, in 8 slices
1 1/4 lb. medium potatoes
2 medium onions
2 Tbsp butter
2 tsp salt
white pepper
1 1/4 - 2 c water or beer
1 bay leaf
1 sprig thyme
chopped parsley


Trim meat of any fat. Pound slices lightly to tenderize and flatten.

Peel and cut potatoes into thick slices.

In a large skillet, melt 1 Tbsp butter. Add onion, sauté until browned. Remove and set aside.

Add beef to skillet, and brown on both sides. Season with salt and white pepper to taste.

Add water or beer, bay leaf, and thyme. Bring to a boil. Reduce heat, cover, and simmer 10 minutes.

Preheat oven to 250°F. In a baking dish, layer potato slices, meat, and onion - begin and end with a layer of potatoes. Add liquid to the level of the top layer. Cover and bake 1 to 1 1/2 hours, until meat is tender.

Garnish with chopped parsley.

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