Cook Like Us

This recipe is enough for 50 cups of kueh pie tee.

Ingredients:

• 1 kg (Bang Kuang) Chinese Sweet Turnip, shredded
• 200 g Cooked Bamboo Shoots, shredded
• 50 g Carrot, shredded
• 300 g Small Prawns, shelled
• 2 small cakes (Tau Kua) Bean Curd, cut into small strips & fried till golden brown
• 4 tablespoons Oil
• 2 tablespoons Salted Soybean Paste (Tau Cheo)
• 1 tablespoon Minced Garlic
• 1 tablespoon Salt
• 1 teaspoon Dark Soy Sauce
• 0.5 tablespoon Pepper
• 0.5 cup Water

Method:

1. Fry 1 tablespoon Minced Garlic and Tau Cheo in Oil till fragrant.
2. Add Bang Kuang, Bamboo Shoots, Carrots and Water.
3. Stir-fry.
4. Add Fried Bean Curd, Prawns and Dark Soy Sauce.
5. Simmer till Bang Kuang is soft and cooked.
6. Add Salt, Sugar, Pepper to taste.
7. Top filling with a pinch of Parsley.

Note:

This recipe and picture were shamelessly downloaded from Red Lips’ website.

Ingredients:

• 300 g couscous
• 4 large tomatoes
• 1 tbsp grated lemon rind
• 1 tbsp parsley
• 1 tbsp basil
• 1 tbsp chopped pistachio nuts
• 1 tbsp chopped almonds
• 2 tbsp olive oil
• Freshly ground pepper

Method:

1. Wash the tomatoes, cut off lids and hollow out with a teaspoon.
2. Cook the couscous according to the instructions on the packet and leave to cool. Mix the couscous with lemon rind, pistachio nuts, almonds, olive oil, pepper and parsley and basil.
3. Stuff the tomatoes with the mixture. Put on the lids, place the tomatoes in an ovenproof dish (previously brushed with oil) and bake in a hot oven (180C) for about 15 minutes.
4. Serve as a side dish. Enjoy.

Ingredients:

• 1 sliced onion
• 2 tsp garlic
• 1 tbsp olive oil
• 500g lamb strips
• 2 tbsp Basil
• 2 tbsp Chilli
• 2 tbsp Hoisin sauce
• 2 tbsp Soy sauce

Method:

1. Stir-fry onion and garlic in a wok with oil.
2. Add lamb strips. Stir fry for 3 to 4 minutes.
3. Toss through 2 tablespoons each Basil and Chilli, Hoisin sauce and Soy sauce.
4. Stir-fry with Asian greens of choice. Serve with noodles or rice.

Ingredients:

• 3 tbsp finely chopped red onion
• 1 tbsp Basil
• 1 tsp Chilli
• 3 tbsp orange juice
• 2 tbsp mild honey
• 1/3 cup extra-virgin olive oil
• 5 seedless oranges
• 3 avocados
• 230g (8oz) baby arugula leaves

Method:

1. For the dressing: In a screw-top jar, place chopped red onion, Basil, Chilli, orange juice, honey and olive oil. Cover and shake well until blended. Season to taste with salt and freshly ground pepper.
2. To assemble the salad: Peel, pith and slice seedless oranges into rounds. Halve, pit, peel and thinly slice avocados. Divide baby arugula leaves between individual salad plates. Top with oranges and avocados.
3. Spoon dressing over salad. Enjoy!

Ingredients:

• 2 1/2 cups cooked pasta shells or “bow tie” pasta
• 1 red capsicum (sliced)
• 1 green onion (scallion) sliced
• 1 large tomato (sliced into segments)
• 2 tbsp Lemon Grass
• 2 tbsp Basil
• 1 tbsp olive oil
• 1 tsp Dijon mustard

Method:

1. Mix together the pasta, capsicum and green onion.
2. Mix together the lemon grass, basil, mustard and oil.
3. Combine the two and decorate with the tomato wedges.

Ingredients:

• 4 Cod or Halibut fillets - approx 110-170g (4-6oz ) each
• 1 tbsp olive oil
• 1 tbsp Lemon Grass
• 1 tsp Coriander
• 1/4 tsp black pepper

Ingredients for Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Coriander
• 1 tsp Basil

Method:

1. Mix the oil with the pepper, coriander and lemon grass and using a pastry brush, brush it over each side of the fish. 
2. Broil or Grill for about 4 minutes each side until fish is moist but flaky. 
3. Serve with a green salad. Shake all dressing ingredients together in a glass jar and pour over salad greens just before service.

This recipe makes 32 servings.

Ingredients:

• 2 cans (6 ounces each) crabmeat or 2 cups fresh shelled crabmeat
• 1 cup (4 ounces) shredded Colby cheese
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green bell pepper
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup chili sauce
• 2 tablespoons fresh lemon juice
• 3 tablespoons cold water
• 1 tablespoon unflavored gelatin
• Cucumber slices (optional)
• Fresh dill sprigs (optional)

Method:

1. Lightly spray 1-quart fish-shaped or other shaped mold with nonstick cooking spray.
2. Pick out and discard any shell pieces or cartilage from crabmeat; place in large bowl. Add cheese, celery, onion and bell peppers; toss gently.
3. Combine sour cream, mayonnaise, chili sauce and lemon juice in small bowl. Pour cold water into small saucepan; stir in gelatin. Cook over low heat, stirring constantly, until thoroughly dissolved. Stir quickly into sour cream mixture.
4. Fold sour cream mixture into crab mixture; spoon into prepared mold. Cover with plastic wrap; refrigerate 3 hours or until set. Unmold onto serving platter. Garnish with cucumber slices and dill sprigs.

This recipe makes 2 logs.

Ingredients:

• 1/3 cup (80ml) walnuts, toasted
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup (80ml) prepared pesto
• 1/3 cup (80ml) crumbled feta cheese
• 2 teaspoons cracked black pepper
• 2 tablespoons finely shredded carrot
• 2 tablespoons chopped fresh parsley
• Assorted crackers

Method:

1. Process walnuts in food processor, using on/off pulsing action until walnuts are ground, but not pasty. Remove from food processor; set aside.
2. Process cream cheese, pesto and feta cheese in food processor until smooth. Spread 3/4 cup cheese mixture on waxed paper and form 4-inch log. Wrap waxed paper around cheese log. Repeat with remaining cheese mixture. Refrigerate logs at least 4 hours, until well chilled. Roll each chilled log to form 5-inch log.
3. Combine walnuts and pepper. Roll 1 log in nut mixture to coat. Combine 2 tablespoons carrot and 2 tablespoons parsley. Roll remaining log in carrot mixture to coat. Serve immediately, or wrap and refrigerate up to a day before serving. To serve, thinly slice log and serve with crackers. Garnish as desired. 

This recipe makes 4 servings.

Ingredients:

• 1 tablespoon vegetable oil
• 1 large green bell pepper, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 1 clove garlic, minced
• 4 boneless skinless chicken breast halves (about 1 pound), cut into 1/2 inch strips
• 1/2 teaspoon dried oregano
• 2 tablespoons dry white wine or water
• Salt and black pepper
• 8 (8 inch) flour tortillas
• Prepared guacamole

Method:

1. Heat oil in large skillet over medium-high heat. Add bell peppers, onion and garlic. Cook 3 to 4 minutes or until crisp-tender, stirring occasionally. Remove vegetables with slotted spoon; set aside.
2. Add chicken and oregano to skillet. Cook 4 minutes or until chicken is no longer pink in center, stirring occasionally.
3. Return vegetables to skillet. Add wine. Season with salt and black pepper to taste; cover. Continue cooking 2 minutes or until thoroughly heated.
4. Meanwhile, stack tortillas and wrap in foil. Heat tortillas in 350°F oven 10 minutes or until warm. Fill tortillas with chicken mixture; serve with guacamole.

This recipe makes 4 servings.

Ingredients:

• 3/4 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 4 boneless skinless chicken breast halves (about 1-1.5 pound)
• 1 1/4 cups (310ml) chicken broth
• 1 cup (250ml) water
• 3/4 cup (180ml) wild rice
• 2 tablespoons olive oil, divided
• 1 onion, chopped
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 1/4 cup (60ml) sliced almonds

Method:

1. Combine salt, cumin, black pepper, cinnamon and turmeric in small bowl. Rub spice mixture on both sides of chicken breasts. Place chicken on plate; cover and refrigerate at least 30 minutes or up to 3 hours.
2. Meanwhile, bring chicken broth and water to a boil in large saucepan. Stir in wild rice. Cover; reduce heat to low. Cook about 45 minutes or until rice is almost tender.
3. When rice is almost done, preheat oven to 350°F. Coat 13X9-inch baking dish with nonstick cooking spray. Heat 1 tablespoon oil in large skillet over medium heat. Add chicken and brown on both sides; set aside.
4. Add remaining 1 tablespoon oil to same skillet. Cook and stir onion, carrots, bell pepper, celery and garlic 5 to 10 minutes or until crisp-tender.
5. Stir vegetables into cooked rice in saucepan. Spread rice-vegetable mixture in prepared baking dish. Top with chicken breasts; sprinkle with almonds. Cover tightly with foil; bake 30 minutes or until chicken is no longer pink in center and rice is tender.