Calla Lily Recipes 食譜篇 - 黑豆醬牛肉炒麵 (BEEF AND BLACK BEAN NOODLE STIR-FRY)

黑豆醬牛肉炒麵 (BEEF AND BLACK BEAN NOODLE STIR-FRY)

Ingredients :-

350g rice noodles

2 tablespoons peanut oil

500g beef strips

1 red onion

1 cubed capsicum

1 teaspoon minced ginger

1 teaspoon minced garlic

1 bunch chopped pak choy

½ cup black bean sauce

1. Cover and soak 350g rice noodles with hot water for 2 mins. Drain.

2. Heat 2 tablespoons peanut oil and stir-fry 500g beef strips for 1 to 2 mins. Place in plate.

3. Stir-fry 1 red onion, cut into wedges, with 1 cubed capsicum, and 1 teaspoon each of minced ginger and garlic for 2 mins. Add 1 bunch chopped pak choy.

4. Return beef to wok with noodles and ½ cup black bean sauce. Toss well for 1 min and serve.

Calla Lily Recipes 食譜篇 - 雞肉凱撒沙拉 (CHICKEN CAESAR SALAD)

雞肉凱撒沙拉 (CHICKEN CAESAR SALAD)

Ingredients :-

500g skinless, bonelss chicken tenderloins/breasts

1 tablespoon oil

Salt and pepper to taste

250g packet of caesar salad

Dressing, to taste

1. Heat a char-grill or barbecue plate on high. Combine 500g skinless, boneless chicken tenderloins or chicken breasts in a bowl with 1 tablespoon oil. Season with salt and pepper to taste and toss well to coat.

2. Char-grill chicken for 1 to 2 mins each side until cooked through. Meanwhile, in a large bowl, toss together 250g packet of caesar salad ingredients and ready-made dressing.

3. Serve grilled chicken on top of the salad.

Calla Lily Recipes 食譜篇 - 雞肉和甜玉米湯 (CHICKEN AND SWEET CORN SOUP)

雞肉和甜玉米湯 (CHICKEN AND SWEET CORN SOUP)

Ingredients :-

1 litre chicken stock

2 teaspoons minced ginger

2 cups shredded barbecued chicken

420g can creamed corn

310g can drained corn kernels

3 sliced green onions

2 teaspoons sesame oil

1 egg

Extra green onion, to serve

1. Heat 1 litre chicken stock and 2 teaspoons minced ginger in a large saucepan. Bring to boil.

2. Add 2 cups shredded barbecued chicken, 420g can creamed corn, 310g can drained corn kernels, 3 sliced green onions and 2 teaspoons sesame oil. Simmer for 2 mins.

3. Lightly whisk 1 egg. Slowly pour into soup, stirring, to form egg flowers. Serve with extra green onion.

Calla Lily Recipes 食譜篇 - 鮭魚烤肉串 (SALMON KEBABS)

鮭魚烤肉串 (SALMON KEBABS)

Ingredients :-

4 skinless, boned salmon fillets, cut into 8 strips

8 bamboo skewers, soaked

½ bunch parsley and coriander leaves

¼ cup of olive oil

15g butter

1 tablespoon of cumin powder

2 garlic cloves, finely chopped

Juice of 1 lemon

1 red onion, diced

420g cannellini beans, drained, rinsed

4 or 5 cherry tomatoes, halved

1. Thread salmon onto bamboo skewers.

2. Chop parsley and coriander very finely. Mix well with olive oil, cumin powder, garlic, and lemon juice. Pour half of this mixture over the salmon skewers.

3. In a frying pan, cook salmon skewers, turning on both sides, for 1 to 2 mins.

4. Fry onion and garlic in butter in a separate pan, for 1 to 2 mins. Stir in beans and tomatoes. Season to taste.

5. Serve kebabs on top of tomato and bean salad. Drizzle with leftover herb mixture. Serve with salad leaves.

Calla Lily Recipes 食譜篇 - 經典牛肉漢堡包 (CLASSIC BEEF BURGER)

經典牛肉漢堡包 (CLASSIC BEEF BURGER)

Ingredients :-

1 tablespoon oil

4 hamburger patties

2 sliced red onions

1 slice cheddar cheese

4 hamburger buns

A patty rocket leaves

3 tomato slices

Barbecue sauce to taste

Optional : Fried egg

1. Heat 1 tablespoon oil in a large frying pan on high fire. Cook 4 prepared hamburger patties and 2 sliced red onions for 5 to 6 mins, turning once till patties are cooked through and onion is tender.

2. Top each patty with 1 slice cheddar cheese. Halve and toast 2 hamburger buns. Top each base with rocket leaves, a patty, 2-3 tomato slices (you will need 2 tomatoes) and onion.

3. Drizzle with barbecue sauce, if you like, or add a fried egg.

Calla Lily Recipes 食譜篇 - TANDOORI 排骨 (TANDOORI CUTLETS)

TANDOORI 排骨 (TANDOORI CUTLETS)

Ingredients :-

½ cup natural yoghurt

2 tablespoons tandoori curry paste

8 trimmed lamb cutlets

200g tub natural yoghurt

1 lebanese cucumber

Pappadums, tomato, onion and mint salad, to serve

1. Preheat a char-grill or barbecue plate on high. In a large bowl, combine ½ cup natural yoghurt and 2 tablespoons tandoori curry paste. Add 8 trimmed lamb cutlets, turning to coat in marinade.

2. Char-grill cutlets for 1 to 2 mins on each side, until cooked to taste. Combine a 200g tub natural yoghurt with 1 seeded and chopped lebanese cucumber in a bowl.

3. Serve with cutlets and accompany with pappadums, and a tomato, onion and mint salad.

Calla Lily Recipes 食譜篇 - 羅望子醬蝦 (ASSAM PRAWNS)

羅望子醬蝦 (ASSAM PRAWNS)

Ingredients :-

50g tamarind paste

½ cup water

500g medium-size prawns

6 tablespoons cooking oil

Salt to taste

1. Make tamarind juice by combining 50g of tamarind paste (without seeds) with ½ cup water. Strain juice.

2. Marinate 500g medium-size prawns (trim prawns, but leave shells on) in the tamarind juice for 5 to 10 mins.

3. Heat 6 tablespoons of cooking oil in a wok until very hot. Stir-fry prawns until they are well cooked and the tamarind juice is reduced to dry, around 8 to 10 mins.

4. Season with salt, according to taste. Serve hot with main dish or as starters.

Calla Lily Recipes 食譜篇 - 腰果豆腐炒白菜 (ASIAN GREENS WITH TOFU & CASHEWS)

腰果豆腐炒白菜 (ASIAN GREENS WITH TOFU & CASHEWS)

Ingredients :-

300g firm tofu

2 tablespoons peanut oil

Baby bok choy

1 tablespoon oyster sauce

¼ cup of teriyaki sauce

1 sliced spring onions

Cashews, to serve

1. Drain 300g firm tofu on paper towel. Cut into cubes.

2. Heat 2 tablespoons peanut oil in a wok or large frying pan on high. Stir-fry tofu for 2 to 3 mins, until golden. Transfer to plate.

3. Heat remaining oil in wok on high. Stir-fry baby bok choy for 2 mins, until tender. Add 1 tablespoon oyster sauce and ¼ cup of teriyaki sauce, sliced spring onions and tofu. Stir-fry until heated through. Top with cashews.

Calla Lily Recipes 食譜篇 - 雜菜香腸炒飯 (FRIED RICE WITH SAUSAGE AND MIXED VEGETABLES)

雜菜香腸炒飯 (FRIED RICE WITH SAUSAGE AND MIXED VEGETABLES)

Ingredients :-

4 eggs

4 cups rice

1 cup mixed vegetables

4 tablespoons cooking oil

Salt and pepper to taste

Fried garlic, to serve

1. Lightly beat 4 eggs. Cut 4 sausages into chunks.

2. Cook 4 cups of rice. Defrost 1 cup of frozen mixed vegetables, and drain.

3. In a pan, heat 4 tablespoons cooking oil over medium fire. Add beaten eggs, use a spoon to break it up while frying. Then add sausages and stir-fry for 1 min.

4. Add rice, mixed vegetables and stir-fry for 3 to 4 mins. Season with salt and pepper. Add fried garlic, mix well.

Calla Lily Recipes 食譜篇 - 蝦膏炒雍菜 (FRIED KANGKONG WITH BELACAN)

蝦膏炒雍菜 (FRIED KANGKONG WITH BELACAN)

Ingredients :-

2 tablespoons cooking oil

1 packet (200g) sambal tumis (shrimp paste)

400g Kangkong

Salt and sugar to taste.

1. Heat 2 tablespoons cooking oil in a frying pan, on medium heat. Fry 1 packet (200g) of sambal tumis paste for 2 mins. Add 400g Kangkong.

2. Ensure you mix kankong well with paste, and stir-fry for 2 mins.

3. Season with salt and sugar.

Calla Lily Recipes 食譜篇 - 雞肉碎麵 (CHICKEN MINCE NOODLES)

雞肉碎麵 (CHICKEN MINCE NOODLES)

Ingredients :-

1 tablespoon peanut oil

1 red capsicum seeded, sliced

1 red onion, chopped

1 teaspoon minced garlic

500g chicken or turkey mince

3 cups shredded cabbage

45g packet chicken noodle soup mix

½ cup water

2 tablespoons soy sauce

4 green onions, sliced

Coriander or Chinese parsley

Toasted chopped peanuts, to serve

1. Heat oil in a wok or large frying pan, on high fire. Stir-fry capsicum, onion and garlic for about 1 min, until tender.

2. Add chicken mince and stir-fry for 3 to 4 mins, until browned. Break-up any lumps with a wooden spoon.

3. Stir in cabbage and chicken noodle soup mix. Stir in water and soy sauce. Turn fire to high and bring to a boil. Reduce to low and simmer for 1 to 2 mins. Serve, garnished with coriander or Chinese parsley leaves, and toasted peanuts.

Calla Lily Recipes 食譜篇 - 香蕉麵包 (BANANA PARATHA)

香蕉麵包 (BANANA PARATHA)

Ingredients :-

1 teaspoon oil

5 frozen paratha bread

5 sliced banana

Condensed milk, to serve

1. Heat pan with 1 teaspoon oil over medium fire and pan-fry 5 frozen roti paratha (bread) until golden, around 1½ mins on each side.

2. Remove to a plate and keep warm.

3. Before serving, place sliced bananas onto fried roti paratha (1 banana for each bread) and drizzle condensed milk over it.

TIPS : Bring frozen roti paratha to room temperature, about 10-15 mins, before cooking.

Calla Lily Recipes 食譜篇 - 生果蝦膏醬 (FRUITS ROJAK)

生果蝦膏醬 (FRUITS ROJAK)

Ingredients :-

1 cucumber

1 small yam bean

¼ pineapple

1 tub prawn paste or sambal rojak paste

8 tablespoons white sugar

2 tablespoons chilli paste

¼ cup water

Peanuts, to serve

1. Cut 1 cucumber and 1 small yam bean into small wedges. Remove skin of ¼ pineapple and cut into small chunks. Place cut fruits in separate containers.

2. For sauce, mix 1 tub prawn paste or sambal rojak paste, 8 tablespoons white sugar, 2 tablespoons chilli paste and ¼ cup water.

3. Cook sauce mix over medium fire, till sugar dissolves, about 6 mins. Leave to cool.

4. Before serving, toss assorted fruits with sauce. Sprinkle peanuts and remaining sauce on top.

Calla Lily Recipes 食譜篇 - 沙丁魚全麥麵包杯 (SARDINES IN A CUP)

沙丁魚全麥麵包杯 (SARDINES IN A CUP)

Ingredients :-

Wholemeal breads, lightly butter

420g canned, drained and mashed sardines

2 tablespoons mayonnaise

1 coarsely chopped hard boiled egg

2 sliced red chillies

4 thinly sliced shallots

1 tablespoon lime juice

Parsley leaves, to serve

1. Lightly butter wholemeal bread slices, trim sides and press bread in muffin pans. Bake at 200°C for 10 to 15 mins or until bread is lightly browned.

2. Combine 420g canned, drained and mashed sardines with 2 tablespoons of mayonnaise, 1 coarsely chopped hard boiled egg, 1 to 2 sliced red chillies, 4 thinly sliced shallots and 1 tablespoon lime juice. Season to taste.

3. Fill bread cups with sardines and serve. Garnish with parsley leaves.

Calla Lily Recipes 食譜篇 - 黑醬油雞 (BLACK SAUCE CHICKEN)

黑醬油雞 (BLACK SAUCE CHICKEN)

Ingredients :-

400g sliced chicken breast

2 tablespoon black soy sauce

1 teaspoon salt

1 sliced large onion

3 sliced garlic cloves

2 sliced chillies

2 tablespoon tomato sauce

Salt and sugar to taste

1. Marinate 400g sliced chicken breast with 1 tablespoon black soy sauce and 1 teaspoon salt.

2. Heat 4 tablespoons oil in a pan over medium fire. Add 1 sliced large onion, 3 sliced garlic cloves, and 2 sliced chillies with seeds removed. Stir-fry till fragrant.

3. Add chicken and stir-fry for 5 mins. Stir in 2 tablespoons tomato sauce, 1 tablespoon black soy sauce, salt and sugar to taste.

4. Stir-fry for another 10 mins. If it gets too dry, add in a few spoonfuls of water.

Calla Lily Recipes 食譜篇 - 快速花生炒雞 (SPEEDY PEANUT CHICKEN)

快速花生炒雞 (SPEEDY PEANUT CHICKEN)

Ingredients :-

1 tablespoon peanut oil

500g chicken strips

150g green beans

1 seeded and sliced red capsicum

570g peanut satay sauce

500g rice

Coriander leaves and peanuts, to serve

1. Heat 1 tablespoon of peanut oil in a wok, on high. Stir-fry 500g chicken strips for 2 to 3 mins, until browned. Add 150g of trimmed green beans and 1 seeded and sliced red capsicum. Stir-fry for 1 min.

2. Add 570g jar peanut satay sauce, simmer for 1 to 2 mins, until heated through. Meanwhile, microwave 500g of rice, following packet instructions (or make in rice cooker).

3. Serve garnished with coriander leaves and peanuts.

Calla Lily Recipes 食譜篇 - 油炸蜂蜜雞翅膀 (FRIED HONEY CHICKEN)

油炸蜂蜜雞翅膀 (FRIED HONEY CHICKEN)

Ingredients :-

1½ teaspoon salt

8 chicken wings

2 cups oil

¼ cup honey

¼ cup tomato sauce

Sliced lime wedges, to serve

1. Sprinkle 1½ teaspoons salt over 8 chicken wings. Toss and rub onto skin.

2. Heat 2 cups oil in a deep pan over medium-high fire. When hot, deep-fry chicken in a single layer for 10 mins and transfer to a serving plate.

3. In the same pan, drain oil and combine ¼ cup honey and ¼ cup tomato sauce together. Cook until heated through. Add fried chicken wings and toss till well coated with sauce.

4. Serve with sliced lime wedges.

Calla Lily Recipes 食譜篇 - 亞洲煎蛋 (ASIAN OMELETTE)

亞洲煎蛋 (ASIAN OMELETTE)

Ingredients :-

8 medium size eggs

½ cup water

2 tablespoons soy sauce

4 thinly sliced green onions

2 teaspoon minced ginger

2 tablespoons peanut oil

16 medium prawns

¼ cup coriander leaves

2 tablespoons hoisin(seafood) sauce

2 tablespoons sweet chilli sauce

2 teaspoons sesame oil

Bean sprouts, to serve

1. Whisk 8 medium size eggs, ½ cup water, 2 tablespoons soy sauce, 4 thinly sliced green onions and 2 teaspoons minced ginger.

2. Heat 2 tablespoons peanut oil in a pan and pour mixture in. When egg starts to set, sprinkle with 16 medium, peeled, cooked prawns and ¼ tablespoons of hoisin sauce and sweet chilli sauce with 2 teaspoons sesame oil and drizzle over prawns.

3. Serve with some bean sprouts.

Calla Lily Recipes 食譜篇 - 蝦米蒸豆腐 (STEAMED TOFU WITH DRIED SHRIMP)

蝦米蒸豆腐 (STEAMED TOFU WITH DRIED SHRIMP)

Ingredients :-

1 tablespoon cooking oil

2 chopped garlic cloves

2 tablespoons dried shrimps

2 tablespoons oyster sauce

2 tablespoons water

½ teaspoon fine white sugar

1 block of silken(soft) tofu (beancurd)

Chopped green spring onions, to serve

1. Heat 1 tablespoon cooking oil in wok, on medium fire. Stir-fry 2 chopped garlic cloves and 2 tablespoons dried shrimps (washed and chopped coarsely), till fragrant.

2. Add 2 tablespoons oyster sauce, 2 tablespoons water and ½ teaspoon fine white sugar, cook for 30 secs.

3. Place 1 block of silken (soft) tofu on serving plate, steam over boiling water for 2 to 3 mins.

4. Spoon stir-fried mixture over tofu. Top with chopped green spring onion.

Calla Lily Recipes 食譜篇 - 甜酸煎蛋 (SWEET & SOUR FRIED EGGS)

甜酸煎蛋 (SWEET & SOUR FRIED EGGS)

Ingredients :-

4 eggs

1 tablespoon cooking oil

1 sliced red onion

1 packet ready-made Sweet Sour Fish Mix

¾ cups of water

Sliced cucumber and cherry tomatoes, to serve

1. Fry 4 eggs sunny side up one at a time and place onto a serving plate.

2. Heat 1 tablespoon cooking oil in a frying pan over medium fire. Stir fry 1 sliced red onion until crispy and fragrant.

3. For sauce, mix 1 packet ready-made Sweet Sour Fish Mix with ¾ cups of warm water. Add to cooked onions and bring to boil.

4. Pour this sauce over the fried eggs. If you want, garnish with sliced cucumbers and cherry tomatoes, served on the rim of the serving plate.

Calla Lily Recipes 食譜篇 - 檸檬金槍魚意大利面 (TUNA & LEMON PASTA)

檸檬金槍魚意大利面 (TUNA & LEMON PASTA)

Ingredients :

2 tablespoons cooking oil

1 cup of whole pitted olives

1 chopped red onion

2 tablespoons chopped caper seeds

4 halved cherry tomatoes

½ cup chopped parsley

425g can of drained and flaked tuna

1 juice of lemon

375gx2 packets of fresh fettuccine

Feta Cheese to taste

1. Heat 2 tablespoons of cooking oil, on high. Fry 1 cup of whole pitted olives with 1 chopped red onion. Optional : fry 2 tablespoons of chopped caper seeds, for 1 to 2 mins.

2. Stir in 4 halved cherry tomatoes and ½ cup chopped parsley. Cook for 1 mins.

3. Mix in 425g can of drained and flaked tuna and juice of 1 lemon. Meanwhile, cook 2 x 375g packets of fresh fettuccine in boiling salted water for 2 mins. Drain.

3. Toss through tuna mixture. Serve with crumbled feta cheese.

Calla Lily Recipes 食譜篇 - 香腸西葫蘆意大利面 (SAUSAGE & ZUCCHINI PASTA)

香腸西葫蘆意大利面 (SAUSAGE & ZUCCHINI PASTA)

Ingredients :-

4 thin sausages

1 tablespoon cooking oil

1 thinly sliced red onion

1 sliced zucchini

575g jar pasta sauce

300g instant spiral pasta

Parmesan or cheddar cheese, to serve

1. Heat frying pan on high. Cook 4 thin sausages (of choice) for 3 to 4 mins, turning, until browned. Slice into chunks.

2. Heat 1 tablespoon of cooking oil in the same pan on high. Fry sausage chunks, 1 thinly sliced red onion and 1 sliced zucchini for 2 to 3 mins.

3. Stir in 575g jar pasta sauce and cook, stirring, for 1 min.

4. Meanwhile, cook 300g of instant spiral pasta in boiling, salted water for 3 mins. Drain and toss in hot sauce.

5. Top with grated parmesan or cheddar cheese.

Calla Lily Recipes 食譜篇 - 紅燒蝦米粉 (TERIYAKI PRAWNS & NOODLES)

紅燒蝦米粉 (TERIYAKI PRAWNS & NOODLES)

Ingredients :-

500g prawns, peeled and deveined

¼ cup sesame oil

¼ cup ginger

¼ cup soy marinade

2 tablespoons teriyaki and sweet chilli sauce

1 lime juice

1 crushed garlic clove

1 tablespoon oil

300g fresh rice noodles

Chopped coriander leaves, to serve

1. Combine 500g peeled and deveined uncooked prawns with ¼ cup sesame oil, ginger and soy marinade., 2 tablespoons each of teriyaki and sweet chilli sauce, juice of 1 lemon and 1 crushed garlic clove.

2. Mix well. Heat 1 tablespoon oil in a wok, on high. Stir-fry prawn mixture for 4 mins, until prawns change colour to orange. Add 300g fresh rice noodles and chopped coriander leaves.

3. Stir-fry until heated through, about 2 mins.

Calla Lily Recipes 食譜篇 - 椰子雞湯粉 (CHICKEN & COCONUT SOUP WITH NOODLES)

椰子雞湯粉 (CHICKEN & COCONUT SOUP WITH NOODLES)

Ingredients :-

100g Vermicelli or laksa noodles

1 tablespoon peanut oil

½ cup ready-made laksa paste

800ml coconut cream

2 cups shredded barbecue chicken

1 cup chicken stock

150g sliced snow peas

Coriander and chillies, to serve

1. Soak 100g vermicelli or laksa noodles in hot water for 5 mins till tender. Drain. Hat 1 tablespoon peanut oil, add ½ cup ready-made laksa paste and cook for 1 min.

2. Stir in 800ml coconut cream, 2 cup chicken stock and 150g sliced snow peas. Cook till snow peas are tender.

3. Place noodles in bowls, spoon soup over. Top with coriander and sliced chillies.

Calla Lily Recipes 食譜篇 - 蘋果雞湯 (APPLE CHICKEN SOUP)

蘋果雞湯 (APPLE CHICKEN SOUP)

Ingredients :

300g slice chicken breast

6 red dates, seeds out

2 tablespoons barley, soak to soften

2 medium-size green apples

1 litre of water

1 chicken stock cube

1. Slice 300g chicken breast. Use a sharp knife to cut the seeds out of 6 red dates. Soak 2 tablespoons of barley in tap water to soften. Remove the skin of 2 medium-size green apples and core them.

2. In a pot, boil 1 litre of water. Add chicken slices, red dates, barley, cored apples and chicken stock cube.

3. Cook till the chicken is tender, about 10 mins. Remove from fire.

Calla Lily Recipes 食譜篇 - 雞肉骨茶 (CHI KUT TAY)

雞肉骨茶 (CHI KUT TAY)

Ingredients :-

1 litre of water

1 bag A1 Bak Kut Tech Spices

600g chopped chicken pieces, soaked, to soften

8 dried Chinese mushrooms

1 teaspoon kei chee

2 whole garlic bulbs

4 tablespoons soy sauce

1 tablepsoon think soy sauce

Salt and pepper to taste

4 stalks coriander

1. In a pot, bring 1 litre of water to boil. Add 1 A1 Bak Kut Teh Spices spice bag, 600g chopped chicken pieces, soaked, to soften, 8 dried Chinese mushrooms, 1 tablespoon kei chee and 2 whole garlic bulbs.

2. Bring to boil and season with 4 tablespoons soy sauce, 1 tablespoons thick soy sauce, salt and pepper to taste. Cook until chicken is tender, around 15 mins.

3. Serve hot with rice and garnish with 4 stalks coriander, cut into 3 cm lengths.

Calla Lily Recipes 食譜篇 - 魚丸米粉湯 (FISHBALL BEEHOON SOUP)

魚丸米粉湯 (FISHBALL BEEHOON SOUP)

Ingredients :-

2 ikan bilis stock cubes, coarsely

6 stalks of mustard leaves cut into 3 cm lengths

1½ litres of water

½ packet of rice noodles (washed and drained)

16 fish balls

Salt and pepper to taste

Garlic, red chillies and soy sauce

1. Grind 2 ikan bilis stock cubes coarsely. Wash and cut 6 stalks of mustard leaves into 3cm lengths.

2. In a pot, boil 1½ litres of water with stock cubes. Once it's dissolved, add ½ packet of washed and drained rice noodles, 16 fish balls and mustard leaves to the soup. Cook till noodles are soft and fish ball float, about 4-5 mins. Season with salt and pepper.

3. Remove from heat. Top with chopped, fried garlic. Serve with cut fresh red chillies and soy sauce.

Calla Lily Recipes 食譜篇 - 羅望子魚湯 (FISH IN TAMARIND SOUP)

羅望子魚湯 (FISH IN TAMARIND SOUP)

Ingredients :-

4 large Indian mackerels (ikan kembong)

2 large tomatoes sliced into wedges

400ml water

Ready-made Assam (tamarind pulp)

2 crushed lemon grass stalks (white part only)

Salt and sugar to taste

Mint leaves and ginger

1. Get your fishmonger to clean and scale 4 large Indian mackerels (ikan kambong). Cut 2 large tomatoes into wedges.

2. In a large pot, combine 400ml water with ready-made assam (tamarind pulp) paste. Bring to a boil, then add 2 crushed lemon grass stalks (white part only), and tomatoes.

3. Cook over medium fire for 2 to 3 minutes. Put in fish and continue to cook for another 5 mins.

4. Season with a pinch of salt and sugar. Garnish with mint leaves and sliced ginger flowers.

Calla Lily Recipes 食譜篇 - 麵包屑焗魚 (BAKED CRUMBED FISH)

麵包屑焗魚 (BAKED CRUMBED FISH)

Ingredients :-

1 cup of dried breadcrumbs

1 tablespoon chopped parsley

4 firm white fish fillets

½ cup of mayonnaise (or 2 beaten eggs)

1 tablespoon oil

2 thinly sliced potatoes

Lemon, salad and tartar sauce to taste

1. Preheat oven to 200°C. Line 2 baking trays with baking paper. In a dish, combine 1 cup of dried breadcrumbs with 1 tablespoon chopped parsley. Bruch 4 firm white fish fillets with ½ cup of mayonnaise (or 2 beaten eggs), then dip into breadcrumbs mixture. Place on tray and brush with oil.

2. In a bowl, toss 2 thinly sliced potatoes with 1 tablespoon oil. Season to taste. Place on other tray.

3. Bake fish and potatoes for 6 to 8 mins.

4. Serve with lemon, salad and tartar sauce.

Calla Lily Recipes 食譜篇 - 米粉餃子湯 (DUMPLING SOUP WITH RICE NOODLES)

米粉餃子湯 (DUMPLING SOUP WITH RICE NOODLES)

Ingredients :-

1 tablespoons cooking oil

1 teaspoon chopped garlic

1 teaspoon grated ginger

1½ litres of chicken stock

220g packet frozen dumplings

200g fresh rice noodles

1 bunch baby bak choy, leaves separated

2 green onion, thinly sliced

Soy sauce to serve

1. Heat oil in a large saucepan on high fire. Fry garlic and ginger for 1 min.

2. Add stock. Bring to the boil. Reduce fire to low. Add dumplings and simmer gently for 4-5 mins.

3. Stir in noodles, bak choy and green onions. On low fire, heat gently for 1 to 2 mins. Serve drizzled with soy sauce, if you like.

Calla Lily Recipes 食譜篇 - 甜醬油雞腿 (SWEET SOY CHICKEN DRUMSTICKS)

甜醬油雞腿 (SWEET SOY CHICKEN DRUMSTICKS)

Ingredients :-

10 Frozen chicken drumsticks, thawed

Finely grated rind and juice of 1 lemon

¼ cup soy sauce

¼ cup honey

2 cloves garlic

2 teaspoons sesame oil

1. Preheat oven at 180°C. Meanwhile, cut 3 slits across each chicken drumstick with a sharp knife.

2. In a bowl, combine chicken drumsticks with remaining ingredients. Toss to coat well. Allow chicken to marinate for 15 mins.

3. Place chicken on a wire rack over a baking tray. Bake for 45-50 mins or till chicken is cooked through.

Calla Lily Recipes 食譜篇 - 中東雞串 (MIDDLE EASTERN CHICKEN KEBAB)

中東雞串 (MIDDLE EASTERN CHICKEN KEBAB)

Ingredients :-

4 medium-sized potatoes

500g frozen chicken, thawed and sliced into 4 cm pieces

1 tablespoon Moroccan seasoning (available at supermarket)

1 teaspoon olive oil

1 white onion, cut into wedges

Chopped fresh chives to garnish

Lemon wedges and salad greens to serve

SOUR CREAM TOPPING (MIXED WELL)

300g sour cream (available at supermarket)

2 teaspoons Moroccan seasoning

2 tablespoons lemon juice

4 tablespoons finely chopped fresh chives

Salt and pepper to taste

1. Preheat oven at 200°C. Wrap each potato in foil then place in a large baking dish. Cook potatoes for about 50 mins or till tender.

2. Meanwhile, combine chicken, seasoning and oil in a bowl. Mix well. Thread chicken and onion wedges onto eight bamboo skewers. Cook chicken on a hot, greased grill for 8 to 10 mins.

3. Remove potatoes from foil. Cut a cross a quarter of the way down on top of each potato to open it up.

4. Place grilled chicken skewers on plates. Serve with potatoes topped with sour cream. Garnish with chopped chives, and put lemon wedges and salad greens on the side.

Calla Lily Recipes 食譜篇 - 蠶豆羊排 (LAMB CHOPS WITH BROAD BEANS)

蠶豆羊排 (LAMB CHOPS WITH BROAD BEANS)

Ingredients :-

2 tablespoons garam masala (available at supermarkets)

6 frozen lamb chops

Sprinkling of salt and pepper

2 tablespoons oil

1 teaspoon olive oil

1 clove garlic, crushed

500g packet frozen broad beans, thawed

350g baby yellow squash, halved (if unavailable, use yellow capsicum)

⅓ cup shredded fresh basil

⅓ cup dry white wine

Ground black pepper to serve

Extra fresh basil leaves to garnish

1. Sprinkle garam masala seasoning evenly on both sides of the lamb chops. Season with salt and pepper.

2. Heat oil in a non-stick pan over medium fire. When hot, add chops, two at a time, and cook till brown or as desired. Remove and keep warm.

3. Heat olive oil in the same pan over medium fire. When hot, add garlic. Cook and stir for 1 min. Add beans, squash, basil and white wine. Bring to a boil then simmer over low fire, covered for about 2 mins or till liquid is almost absorbed.

4. Serve lamb chops with broad bean mixture. Season with ground black pepper and garnish with fresh basil leaves.

Calla Lily Recipes 食譜篇 - 牛丸酸奶和檸檬醬 (BEEF BALLS WITH YOGHURT AND LEMON SAUCE)

牛丸酸奶和檸檬醬 (BEEF BALLS WITH YOGHURT AND LEMON SAUCE)

Ingredients :-

500g frozen beef, thawed and minced

1 onion, chopped finely

½ cup breadcrumbs

¼ cup chopped parsley

2 cloves garlic, crushed

1 teaspoon paprika

1 teaspoon cayenne or chilli powder

¼ teaspoon salt

2 tablespoons oil

YOGHURT AND LEMON SAUCE (COMBINED)

¾ cup natural yoghurt

Grated rind of 1 lemon

2 tablespoons chopped parsley

1. In a bowl, combine minced beef, onion, breadcrumbs, parsley, garlic, paprika and cayenne. Season with salt.

2. With clean wet hands, shape tablespoons of the mixture into balls. Chill for 30 mins.

3. Heat oil in a wok over medium fire. When hot, add beef balls and cook in batches for 8 to 10 mins. Turn them till they become brown all over and are cooked throught. Drain on paper towels.

4. Serve hot meatballs with yoghurt and lemon sauce.

Small small small tips 小小小秘訣 - 保持水果新鮮 (Keep fruits fresh)

Nobody likes eating dried-out dates, figs or raisins.  Just steam the fruits in a strainer over hot water or heat the fruits in an oven at 350 degrees for a few minutes.  You can also place the fruits in a jar, sprinkle with some water and place in the refrigerator for a few minutes.

Small small small tips 小小小秘訣 - 晶亮潔白的牙齒 (Sparkling white teeth)

Down with a sore throat? Add a pinch of salt to some warm water for an effective mouthwash or throat gargle.  Also, sprinkle a dash of salt on your toothbrush before you brush for shinier teeth.

Small small small tips 小小小秘訣 - 遠離蟑螂，螞蟻 (Keep away cockroaches & ants)

Here's how to keep away cockroaches and ants from your wardrobe.  Tie some pepper seeds in a tissue or paper towel and place it in your cupboard.  The seeds are non-poisonous and safe enough to keep pests away.

Small small small tips 小小小秘訣 - 太多蛋黃醬 (Easy fix for salads)

If you have accidentally added to much mayonnaise when making tuna salad and don't have another can of tuna to add to it, just toss in some bread crumbs.

Small small small tips 小小小秘訣 - 清洗鳥屎 (Bird Dropping)

Bird dropping are hard to remove from windows, especially if it has been left for a while.  Rub with a cloth soaked in vinegar to remove the stains easily.

Beauty Food 美女食品 - 維生素E (Vitamin E)

Good sources of vitamin E include

1) nuts

2) seeds

3) avocado

4) vegetable oils

5) wholegrains

6) fish

It is best to obtain vitamin E from a variety foods instead of relying on a single source, as antioxidants work best by interacting with one another and with other nutrients. So try to include sunflowers seeds (eaten raw), almonds (dry roasted), olives, papaya and spinach (boiled) into your regular diet.

Nutrient Food 營養食品 - 高膠原蛋白飲食 (High Collagen Diet)

1) Soy Products - Go for soymilk, tofu and cheese as these contain isoflavones such as genistein. Genistein gives soy products their collagen producing abilities, and block enzymes that break down the skin structure.

2) Dark Greens - Opt for spinach and asparagus, which are rich in vitamin C to strengthen our body's ability to produce collagen.

3) Red Fruits and Vegetables - Try red bell peppers, beet roots and tomatoes as these antioxidant-rich foods help increase collagen production.

4) Nuts - Cashews, Brazilian nuts, almonds and pecans are akin to fish because they also contain Omega fatty acids.

5) Sulphur-Rich foods - As sulphur plays a huge part in producing collagen, eat plenty of green and black olives, sunflower seeds, garlic, radish, fresh cucumbers and celery.