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Stir-fried Sliced Chicken With Mango

Saturday, May 30, 2009

Mango is one of the most delicious fruits in the world and regarded as a valuable item of diet. The flavor of the mango is described as a delicate, exotic blend of peach and pineapple flavors. They are great with poultry, seafood, smoothies, etc. and they can be eaten fresh.

  • 150 g Chicken breast, boneless and skinless
  • 1/2 Fresh mango
  • 1 clove Garlic, minced
  • 20 g Onion, shredded
  • Cooking oil
  • 1 tbsp Water or mango juice
  • 1 stalk Spring onion, roughly shredded
  • 1/2 Fresh tomato, cut into wedges
  • Salt to taste
  • 1 tsp Maggi seasoning
  • 1/3 tsp Salt
  • 1/4 tsp Sugar
  • 1/2 tsp Sherry, half dry
  • 1 tsp Cornstarch
  1. Rinse, pat dry and shred the chicken breast. Place the shredded chicken in a bowl, adding in the marinade, mix and set aside for 30 minutes. Cut the fresh mango lengthwise, along the pit. Peel and slice the flesh.
  2. Heat up some oil in a skillet. When hot, add in the marinated chicken and stir briefly until the pink colour has turned into ivory. Scoop out and drain.
  3. Leave one tablespoon of oil in the skillet and heat up again. Stir the minced garlic and shredded onion until aromatic. Add in white parts of spring onion and return the chicken to the skillet. Stir briefly. Add in water, mango slices, and tomato wedges, stirring, and season with salt if necessary, until all the ingredients are well-combined.

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Strawberry Marmalade

Tuesday, May 26, 2009

Strawberry marmalade is great for bagels, biscuits and toast. Gelling sugar I used for the recipe is a kind of sugar for making marmalade, which contains pectin as a gelling agent. Double the portion of sugar if a regular sugar applied. I am sending this to Strawberry Feast promoted by Happy Cook - Kitchen Treasury.

  1. Prepare 2 or 3 1lb-jars and lids by washing well in warm soapy water and rinsing thoroughly. Bath them in a pan of boiling water for a while. Dry the jars.

  2. Well wash, remove stems and pat them dry with a clean kitchen towel. Slice strawberries. Peel the lemon and thinly shred lemon rind. Drop in squeezed lemon.
  3. In a big nonaluminum pan, add the prepared fruits and the preserving sugar and combine them briefly. Cover and refrigerate 3 to 4 hours. You would see a lot of liquid coming off the strawberries. Heat the strawberry mixture to boiling over medium heat, and allow it to boil for about 5 minutes, stirring frequently. Ladle marmalade into still very warm jars to prevent the jars from cracking when the hot filling is added. Wipe jar rims clean and seal with lids and bands. Store marmalade in a cool and dry place. After opening jar, store marmalade in the refrigerator.

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Spiced Carrot Cookies

Sunday, May 24, 2009

Flavored with chilli, nutmeg and oregano,and studded with grated carrot, these one bowl carrot cookies are so easy to make, tender and delicious. If desired, add some roasted nuts, raisins or chocolate chips to the dough,whatever sounds good to you is the way to go.

  • 165 g Carrots, grated
  • 1 tbsp White sesame seeds
  • 280 g All-purposed flour, sifted
  • 210 g Potato puree flakes
  • 1 tbsp Chilli powder
  • 1/4 tbsp Nutmeg
  • 1 tbsp Dried oregano
  • 1/2 tbsp Salt
  • 100 g Sugar
  • 3 Eggs
  • 200 g Butter
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  1. Combine all ingredients and mix well. Wrap the mixture with a plastic film and chill for 1 hour.
  2. Preheat the oven to 200C/400F. Remove the mixture from the fridge and shape dough into 1-inch balls. Place them on a baking tray lined with parchment paper.
  3. Bake for 12 to 15 minutes until cookies are firm. Remove and cool completely on a wire racks. Store the cookies in an airtight container. This recipe makes approximately 5 dozen cookies.

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Kirsch-Blechkuchen Cherry Butter Cake

Saturday, May 23, 2009

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"Blechkuchen" is usually a basic sheet cake topped with seasonal fruit, very similar to a coffeecake. The name is a combination of two words "Blech" meaning "baking sheet" and "Kuchen" cake.

  • 350 g Canned cherries
  • 300 g German #405 flour
  • 2 tsp Baking powder
  • 200 g Sugar
  • 8 g >Vanilla sugar
  • 200 g Butter
  • 3 Eggs
  • 2 tbsp Bread crumbs
  • Icing sugar for dusting
  1. Drain the canned cherries. Grease a 15x25-cm rectangle glass baking pan and sprinkle the bread crumbs on the bottom. Preheat the oven to 190C/375F.
  2. Sift the flour into a bowl. Add in sugar and vanilla Mix together the flour, sugar and vanilla sugar. Add in butter and eggs, blend to mix well. Pour the cake batter into the prepared pan. Flatten the cake surface with the wet hands.
  3. Place the drained cherries on the cake, and lightly press them into the batter. Bake for 45 minutes. The cake is baked through when you insert a skewer and it remains clean. Cool the cake completely and dust with icing sugar.

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Spätzle German Egg Noodles

Tuesday, May 19, 2009

Spaetzle(literally translated from German language as (little sparrow). The dough typically consists of just flour, eggs, and a bit of salt. It can be firm enough to be cut into small thin pieces or batter-like, which can be pressed into a boiling salted water via colander or a special Spätzle press or maker.
There are two kinds of Spätzle: button-shaped/Knoepfle and elongated noodle alike. Spätzle is not only just popular in Germany, but also in Austria and Switzerland. Spätzle is eaten as a side dish and usually served with gravy or other desired sauces. Of course you can try making flavoured Spätzle, herb?paprika?cheese? Just give it a try. And I LOVE to stir-fry the plain Spätzle with some vegetables(like cabbages, onions or sweet peppers) in red chilli oil, just giving it a spicy touch. Find Monday Mouthful Spätzle by Chef E and Mindy .

  1. Stir together eggs, 1/4 teaspoon of salt and flour in a mixing bowl. Gradually add water to make a thick but smooth batter.
  2. In a large pot bring 5 cups of water and one teaspoon of salt to a boil. Set the Spaetzle maker over the pot. Scoop the batter in and crank the handle to have the button-shaped Spaetzle fall into the boiling water.

  3. Boil gently for a few minutes till they float to the top of the water. Remove them with a slotted ladle and toss with a little butter. So that they won't stick together. If you prefer stir them with some chilli oil and vegetable shreds. Another way to prepare them is to bake them with grated cheese and onion.

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Shrimp Cake served with Prune Sauce

Sunday, May 17, 2009

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You will find "shrimp cakes" in Thai, Indonesian, Vietnamese, Koren and Chinese cuisines. They are either coated with bread crumbs or sandwiched with wraps, and then pan-fried until golden crispy. This version of shrimp cake is said to be invented by Thai restaurants in Taiwan and has been called Yue Liang Xia Bing (月亮虾饼), literally translated as "Moon Shrimp Cakes" in English, because its round shape. Shrimp paste are spread between two sheets of spring roll wrappers and pan-fried. If you have the difficulty to get spring roll wrappers, then tortilla wraps would be a perfect substitute.

  • 12-14 Spring roll wrap or tortilla wrap
  • 180 g Raw shrimp, peeled, deveined
  • 1+1/2 tbsp Cornstarch
  • 1/2 Egg White
  • 1/2 tsp Salt
  • Parsley or coriander to taste
  • Pinch of finely grounded white pepper
  • Oil for pan-frying
  • Prune sauce
  1. Mix all the ingredients, except for the wrappers, in a bowl. Stir the mixture until it becomes a paste with smooth and shiny consistency.
  2. Spread a tablespoon of mixture on a wrap, top with another to form a pancake. Heat up some oil in a frying pan on medium heat. When the oil is ready, put the shrimp cake in and start frying until both sides turn golden.
  3. Drain and serve with plum sauce.

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Diced Chicken and Carrot with Sweet Fermented Flour Paste

Thursday, May 14, 2009

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“Sweet Fermented Flour Paste” (or Tian Mian Jiang in Chinese) is a savory runny paste with salty sweetness made from flour and flour through fermentation. It is an ideal fix for stir-fry dishes, and a dipping for Peking duck. It’s not made from soya bean, and it’s not the same as hoisin sauce or plum sauce. It’s a traditional sauce used in northern Chinese cuisine while hoisin often seen in Cantonese or other southern kitchens and used as a substitute to serve with Peking Duck.

  • 200 g Chicken breast
  • 1/2 tbsp Cornstarch
  • 1/2 tbsp Water
  • Pinch of salt
  • 400 g Carrots
  • Frying oil
  • 1/2 tbsp Sesame oil
  • 2/3 tbsp Sweet fermented flour paste
  • 1/3 tbsp Light soya sauce
  • 1/2 tbsp Jiafan rice wine
  • 1/2 tsp Salt
  • 2/3 tbsp Sugar
  • 1/2 tsp Chicken bouillon
  1. Clean the chicken breast and pat it dry with kitchen towel. Cut them into 1-inch dices. Marinate chicken dices with cornstarch solution and salt for 30 minutes. Rinse the carrots and cut into 1-inch dices too.
  2. In a small bowl, combine all ingredients for the sauce. Set aside. Deep-fry diced carrots for about 5-8 minutes until cooked. Pour all but a tablespoon of oil in the skillet. Add in marinated chicken and stir until tender.
  3. Remove chicken and add in sesame oil in a skillet, add in the sauce and stir until thickens. Return the carrots and chickens, stir until thoroughly heated.

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Crispy Salmon Potato Cutlets (or Patties)

Tuesday, May 12, 2009

A rather nutritious snack or one-dish meal by combining mashed potatoes with salmon. Delicious with mayonnaise, but sour cream would be perfect for those irresistible pancakes.

  • 1 stalk Leek, green part
  • 150 g Potatoes
  • 1 tsp Butter
  • 200 g Salmon fillet, diced
  • 1 Egg
  • 1/3 tbsp Rosemary
  • 1 tbsp Bread crumbs
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • Flour for coating
  • Oil for pan-frying
  • 1/2 cup Sour cream
  1. Cut the leek in half lengthwise, then wash the leek thoroughly beneath cold running water to remove all dirt, sand and grit trapped between each layer. Drain and finely chop.
  2. Wash the potatoes under the running water with a sponge. To boil potatoes, fill a pot with water and bring it to a boil. Sprinkle in a generous amount of salt Add the potatoes to the pot and boil until cooked through. Peel potatoes with a knife. The skins should come off easily. Return the potatoes to a large pot with butter and mash them together until smooth.
  3. Dice the salmon and add into the mashed potatoes with egg, chopped leeks, rosemary, bread crumbs and the seasonings. Divide the mixture into 8 portions and shape each into a round. Heat the oil on a large skillet over medium-high heat. Coat the salmon pancakes with flour, patting off the excess flour. Place them onto the hot pan and cook until golden brown, turning halfway through. Remove from pan to drain and serve with sour cream or mayonnaise.

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Espresso Brownies

Sunday, May 10, 2009

A wonderful chocolate treat---rich, moist and dense brownie is named after its brown color. There are many different brownie recipes, but they are all prepared similarly.

  • 130 g German #405 flour
  • 10 g Espresso powder
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 200 g Dark chocolate
  • 130 g Butter
  • 200 g Castor sugar
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 150 g Milk chocolate
  • 50 g Butter
  • 10 g Espresso powder
  • 50 g Almond slices, roasted
  1. In a large bowl, sift together flour, baking powder, salt and espresso powder. Grease a 20x30cm baking pan with some butter. Preheat the oven to 180C/350F.
  2. Melt butter and chocolate over a double boiler, stir until smooth and remove from heat. Blend in sugar, eggs and extract. Gradually sift in the flour mixture and combine until incorporated. Spread the batter into the prepared pan and bake in the middle rack of oven for about 28 minutes. Remove and cool completely.
  3. Meanwhile prepare the glaze. Over a double boiler melt the milk chocolate and butter. As soon as the chocolate starts melting, add in espresso and whisk until smooth. Pour the glaze over the brownies. Sprinkle the roasted almond slices over. When the glaze is set, cut into 12 squares.

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Shrimps with Herbal Tomato and Garlic

Wednesday, May 06, 2009

  • 1 tbsp Chopped onions
  • 1 tbsp Olive oil
  • 1 clove Minced garlic
  • 1 Chili, cored and chopped
  1. Rinse the shrimp and pat them dried with with the kitchen towels.
  2. Stir-fry the onion with olive oil over the medium heat until the onion transparent, about 3 minutes. Add in minced garlic and chili. Stir fry until the garlic appears golden in colour. Add in diced tomatoes and parsley. Season the herbal tomatoes with salt to taste.
  3. Turn the heat down, stirring briefly, and let simmer for about 5 minutes. Add in shrimp and stir until they are even coated with the sauce. Cover and simmer for 3-5 minutes until completely heated through and cooked. Season it with a little more salt if needed.
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Strawberry Mousse Cake topped with Italian Meringue--Celebrating Mother’s Day

Monday, May 04, 2009

My contribution to the event "Celebrating Mother's Day" organized by Ivy.

Should we need a specific calendar day to celebrate, cherish and honour our parents? No. we shouldn't. May 10th is just one of the 365 days and appreciation can be shown in many forms throughout the year. Be having a cup of tea with your mom, or finishing the dish she cooked for you, listening to her blah-blah, watching one fav. soap TV series with her, or something, anything that might brighten her daily life. Even just being there would cheer her up.
I remember when I still lived at home with my mum and my brother, I didn't need to worry about the food, all I had to know was when the meal would be ready.
I believe this light dessert-like strawberry moussecake would really make her day, a mother's day. I now live 9000 kilometers away from her and cannot really give her the cake in person, but I will call and thank her for taking such a challenging role as a full time mother in life.
Mother's Day was not celebrated in China until the year 1997, when the day was set to raise money to help poor mothers. Since then, it has gain its popularity in the country.
The flower image I have found through google.

The flower for the Mother's Day is called "orange daylily" in English, or Wang You Cao (忘忧草) in Chinese, literally meaning "forget worries & strife plant". Still the most sold flowers are carnation.
Happy Mother's Day to All Mothers!

Strawberry MousseItalian Meringue
  • 2 round Chiffon cake, 7-inch
  • 2 tbsp Strawberry jelly
  • 1/2 tbsp Water
  • 500 g Fresh strawberries
  • 2 tbsp Inverted sugar syrup
  • 2 tbsp Caster sugar
  • 60 ml Water
  • 1 tbsp Lemon juice
  • 8 Gelatin sheets
  • 300 g Whipping cream
  • 100 g Golden yellow sugar
  • 45 ml Cold water
  • 4 Egg whites
  • 1/3 tsp Salt
  • 1/2 tsp Lemon juice
  • 1/2 tsp Vanilla extract
  1. Soak gelatin sheets in a bowl of water and lemon juice for 5 minutes. Stem and rinse the strawberries. Place 2/3 of the strawberries, caster sugar and inverted sugar syrup in a blender and puree. Warm the softened gelatin with a pot of simmering water until clear and dissolved. Stir it into the strawberry puree mixture. Chill the mixture to the consistency of raw egg white.

  2. Whip cream until the soft peaks are about to form. With a rubber spatula, fold the cooled strawberry mixture into the whipped cream to blend completely. Microwave the strawberry jelly and water in a small bowl for 10 seconds.
  3. Place an 8-inch moussecake ring on a cake board or a serving plate. Place one disc inside the cake ring. Brush lightly with prepared glaze. (if desired, place strawberry halves or slices around the cake.) Pour half of the mousse over the cake, letting it spill over the sides. Spread the mousse in an even layer. Place second cake layer on top of mousse and brush with glaze. Pour the rest of the mousse on top and spread evenly. Chill for at least 4 hours or overnight until firm.
  4. Half an hour before serving time, start to prepare the meringue topping. Dissolve the sugar in water over medium heat. Increase the heat and bring the mixture to a boil. Once the mixture starts to boil, beat the egg whites with the salt and lemon juice until stiff peaks form. Once the syrup temperature reaches 118C/245F, pour into the whites in a thin stream, taking care not to let it run onto the whisk. Continue beating the egg whites until it has cooled to lukewarm and meringue is thick and shiny. Flavour with the vanilla extract.
  5. Remove the moussecake from the fridge. Spoon Italian meringue into a pastry bag fitted with a star tip, and pipe meringue on top in a decorative manner. Brown the meringue with a kitchen torch at a 90-degree angle a few inches from surface of meringue. Lift the cake ring off. Slice and serve.

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