Beef On Toothpicks

Sunday, February 24, 2008

Marinade
  • 350 g Beef (brisket or flank)
  • Some frying oil
  • 20 g Dry chillies
  • 1/2 tbsp Minced garlic
  • 1 tsp Shredded ginger
  • 2-3 stalk Scallions
  • 1 tsp Szechuan peppercorns, ground
  • 1 tbsp Roasted sesame seeds
  • 1 tsp Szechuan peppercorns
  • 200 ml Water
  • 1-2 tsp Cumin powder
  • 1/2 tsp Chicken bouillon
  • 1/2 tbsp Jiafan rice wine
  • 1 tsp Caster sugar
  • 2 tsp Cornstarch
  • 1 tsp Dark soya sauce
  • 3/4 tbsp Light soya sauce
  1. Clean the beef brisket (or flank), cut into 4cm pieces and pound them into rectangular strips, about 3 mm thick. Chop the scallion and cut the dry chillies into smaller sections. Place water and Szechuan peppercorns into a pot. Cook for 10 minutes over medium fire. Remove and let cool.
  2. Set the beef strips in a large bowl and add in Szechuan peppercorn water and the rest of the marinade ingredients. Mix them until well combined. Place them in the refrigerator and let marinate overnight. Skewer the beef strips with toothpicks. Heat up a frying pan with oil until very hot and fry the beef until they are just cooked. Drain.
  3. Stir-fry chillies, gingers, scallions and garlic until fragrant. Return the beef to the pan, then sprinkle ground Szechuan peppercorn and roasted sesame seeds over. Stir-fry until all ingredients are thoroughly combined.

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Flourless Dark Chocolate Cake

Wednesday, February 13, 2008


A small portion of fine DARK chocolate(at least 70% cocoa) everyday keeps the doctor away. Cocoa is a rich source of antioxidants including the epicatechin and catechin. Flavonoids help relax blood pressure through the production of NO(Nitric Oxide)to reduce the blood pressure.
Well, besides the health benefits, dark chocolate tastes good and serve not only as anti-depressant, but also a stimulant. But heh, avoid eating those sugary nougat or milk chocolate and just go for the REAL DARK Chocolate! Find How To Taste Dark Chocolate here and A Dark Chocolate a Day Keeps the Doctor Away by Daniel J. DeNoon

  • 250 g Dark chocolate, chopped
  • 170 g Butter, unsalted
  • 10 g Espresso powder
  • 1 tbsp Cachaca liquor (brandy or rum)
  • 60 g Castor sugar
  • 120 g Almond, ground
  • 5 Eggs, large
  • 1/4 tsp Salt
  • 1/3 tsp Lemon juice
  • 100 g Icing sugar, sifted
  1. Grease a 24-or 26-cm springform pan with 20 grams of butter and line with baking paper. Position a rack in the middle of the oven and preheat to 180C/350F.
  2. Beat the whites slowly with salt until they are frothy, then add in lemon juice to the foam. Salt and acid will help stabilize the foam. Gradually add in sifted icing sugar and continue beating the whites until firm peaks form.

  3. Gently heat the chocolate and 150 grams of butter in a bowl over boiling water, stirring constantly, until melted. Whisk in espresso powder, ground almond and liquor. Beat egg yolks together with caster sugar and add into the chocolate mixture.
  4. Fold egg whites into chocolate batter in three additions until completely incorporated. Turn the mixture into the prepared pan and smooth the surface. Bake for 25-30 minutes until a thin crust has formed on the surface. Remove from springform, cool completely on a wire rack. To serve, sieve the cake lightly with icing sugar and drizzle with vanilla sauce if desired.
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Sliced Beef In Cumin Sauce

Friday, February 08, 2008

MarinadeSeasoning
  • 200 g Beef rump steak
  • 1 tbsp Szechuan peppercorns
  • A few of dried chillies
  • Some salad oil
  • 1/2 tsp Cooked sesame seeds
  • 1 tsp Salt
  • 2 tsp Jiafan rice wine
  • 1 stalk Spring onion, chopped
  • 1 tsp Ginger paste
  • 1/2 tbsp Cornstarch
  • 1 tsp Five-spiced powder
  • 1 tsp Sugar
  • 1 tsp Water
  • 2 tsp Chilli powder
  • 3 tsp Cumin powder
  • 1 tsp Chilli oil
  • 1/3 tsp Chicken powder
  • 1 tsp Sesame oil
  1. Wash and pat dry beef. Thinly slice the beef and mix in the marinade. Let stand for about 20 minutes.
  2. Heat up a wok or skillet with enough oil over the medium heat. Add in the marinated beef and blanch until cooked. Dish off and drain.
  3. Leave a little of oil in the wok and add in pepper corns and chillies. Stir until fragrant and return the beef slices to the wok. Add in the seasoning and continue stirring until the sauce has dried. Dish off and sprinkle with sesame seeds.

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Candied Banana Fritters

Thursday, February 07, 2008



  • 500 g Banana (not too ripe)
  • Frying oil
  • 30 g All-purpose flour
  • 20 g Cornstarch
  • 1 Egg, beaten
  • 1 tsp Water
  • 150 g Granulated sugar
  • 5 g Corn oil

  1. In a bowl combine the egg, AP-flour, 10 grams cornstarch and water to form a smooth batter. Heat a frying pan half filled with oil till 180C/350F. Prepare a serving plate lightly greased with oil or butter.

  2. Peel bananas, cut into 3 to 4 diagonal chunks and roll in 10 grams of cornstarch to coat. Dip into the batter, making sure each piece is evenly coated. Low the coated banana pieces into the heated oil and deep fry them until golden in color. Remove and drain.

  3. Heat 5 grams of oil in another clean skillet, add sugar and stir fry over low heat until the sugar dissolves and turns into a syrup. Turn off the heat and return the fried bananas into the syrup. Quickly and carefully mix them and plunge into the prepared serving plate.
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Shrove Tuesday Honey Okara Pancakes

Tuesday, February 05, 2008

Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent(in 40 days is the Easter) on Ash Wednesday. The traditional thin and flat English pancake is made of batter and then pan-fried in a pan. It is slightly thicker than a French crêpe, and thinner than American flapjack, which is leavened with baking powder and served with syrup.

  • 70 g All-purpose flour
  • 20 g Cornstarch
  • 1/2 tsp Baking powder
  • 1 package / 8 g Vanilla sugar
  • 1/4 tsp Salt
  1. Sift together AP flour, starch, baking powder, vanilla sugar and salt in a bowl. In another bowl, blend eggs, okara, soya drink and unsweetened condensed milk until well combined.
  2. Sift the flour mixture into the wet ingredients and whisk them till just incorporated. Add in honey, corn oil and mix until they are thoroughly combined.
  3. Grease a non-stick frying pan lightly with salad oil, heat it until hot. Pour 2-3 spoonfuls of the pancake batter onto the hot surface. When bubbles rise on face of pancake, flip it and cook until golden brown. Drizzle honey over and enjoy them while still hot. Stack the pancakes on a plate set over a pot of simmering water, to keep them warm while you are still making the rest.

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