Calla Lily Recipes 食譜篇 - 即溶香草餅乾 (MELT-IN-THE-MOUTH VANILLA BISCUITS)

即溶香草餅乾 (MELT-IN-THE-MOUTH VANILLA BISCUITS)

Ingredients :-

180g unsalted butter, softened

3 teaspoons vanilla essence

160g icing sugar, sifted

1½ tablespoons milk

260g plain flour, sifted

2 tablespoons corn flour

1. Preheat the oven 160°C. Grease the oven trays.

2. Beat butter, vanilla essence and half the sifted icing sugar in a small bowl with an electric mixer until light and fluffy. Add milk, beat until combined.

3. Add sifted plain flour and corn flour; beat on low speed until combined.

4. Refrigerate biscuit dough for about 10 mins or until firm enough to roll. Roll the dough on baking paper into a 4-cm diameter log (about 30cm long). Refrigerate dough for 1 hour.

5. Cut the dough into 4-cm slices. Place slices on prepared trays about 3cm apart. Bake for about 10 mins or until just golden. Stand the biscuits on trays for 3 mins; transfer to wire racks to cool slightly.6. While still warm, dust the biscuits liberally with the remaining icing sugar. Cool completely on wire racks.

Calla Lily Recipes 食譜篇 - 檸檬杏仁蛋白餅 (LEMON & ALMOND MERINGUE CAKE)

檸檬杏仁蛋白餅 (LEMON & ALMOND MERINGUE CAKE)

Ingredients :-

150g butter, softened

½ teaspoon vanilla extract

110g caster sugar

30g almond meal

150g plain flour, sifted

395g can sweetened condensed milk

1 teaspoon finely grated lemon rind

80ml lemon juice

3 eggs, separated

110g caster sugar, extra

25g finely chopped toasted flaked almonds

2 tablespoons toasted flaked almonds, extra

1. Preheat the oven to 180°C. Grease a 20 x 30cm lamington pan. Line the pan with a strip of baking paper to cover the base and overlap the two long sides.

2. Beat butter, vanilla extract and sugar in a bowl until fluffy. Stir in almond meal and sifted flour. Press mixture evenly into prepared pan and bake for 25 mins. Remove and leave aside to cool. Keep the oven on.

3. Combine milk, rind, lemon juice, and egg yolks in a small bowl. Spread lemon mixture onto pastry base; refrigerate for 30 mins or until just set.

4. Meanwhile, beat the egg whites in a bowl until soft peaks form. Gradually add the extra sugar and beat until dissolved between additions. Fold in the chopped almonds. Spread meringue over set filling and sprinkle with extra almonds. Bake for 15 mins or until lightly browned.

What is Almond Meal? Almond meal or almond flour is made from ground sweet almonds and has the consistency of corn flour. It is one of the two main ingredients of marzipan and almond paste. It adds moistness and a rich nutty taste to baked goods, but packs in more calories.

What is Lamington Pan? A non-stick baking pan used to make a lamington cake - a sponge cake that's cut into squares and dipped in chocolate, sugar and coated in desiccated coconut. These days, the rectangular pan is used to bake a variety of flatter cakes.

Calla Lily Recipes 食譜篇 - 小杏仁蛋糕 (LITTLE MOIST ALMOND CAKES)

小杏仁蛋糕 (LITTLE MOIST ALMOND CAKES)

Ingredients :-

6 egg whites

185g butter, melted

240g icing sugar, sifted

125g almond meal

75g plain flour

2 teaspoons finely grated lime rind

2 teaspoons finely grated orange rind

Rose petals to decorate, optional

Glace Icing

160g icing sugar, sifted

1 teaspoon butter, softened

1-1½ tablespoons orange juice

1-1½ tablespoons lime juice

1. Preheat the oven to 180°C. Grease 36 mini-muffin pan holes.

2. Whisk egg whites lightly in a bowl, until just frothy. Add butter, sifted icing sugar, almond meal, flour and lime and orange rind; whisk until combined.

3. Divide mixture among prepared pans. Bake in oven for about 15 mins. Turn cakes onto wire racks, top-side up, to cool.

4. To prepare glace icing, place half the sifted icing sugar and half the butter in a small heat-proof bowl. Add enough orange juice to make a firm paste. Stir over a small saucepan of gently simmering water until the icing is of spreading consistency; do not overheat. Spread half the cakes with orange glace icing. Repeat with remaining sifted icing sugar, butter, and lime juice and remaining cake.

5. Decorate with rose petals, if desired.

What is Almond Meal? Almond meal or almond flour is made from ground sweet almonds and has the consistency of corn flour. It is one of the two main ingredients of marzipan and almond paste. It adds moistness and a rich nutty taste to baked goods, but packs in more calories.

Calla Lily Recipes 食譜篇 - 四川辣椒幹雞 (SICHUAN PEPPER CHILLI CHICKEN)

四川辣椒幹雞 (SICHUAN PEPPER CHILLI CHICKEN)

Ingredients :-
400g chicken breast, diced small
1 teaspoon light soy sauce
1 tablespoon fine salt
1 tablespoon ground Sichuan pepper (fa chew), available at supermarkets
100g dried chillies, sliced lengthwise
2 tablespoons Sichuan pepper
1 large onion, diced small
2 stalks spring onions, cut into 2cm lengths

1. Marinate chicken breast with light soy sauce, salt and ground Sichuan pepper for ½ hour.

2. Deep-fry dried chillies until crispy and remove to a plate.

3. Mix in 1 teaspoon oil to the marinated chicken. Fry chicken in the oil used to fry the chillies. Cook chicken until it is lightly golden in colour, about 2-3 mins on each side. Remove to a plate.

4. Heat 3 tablespoons oil in a wok over medium fire. Fry Sichuan peppers for 30 secs, then add diced onions. Fry for another 2 mins or until fragrant.

5.. Add fried chicken, dried chillies and spring onion. Mix well and turn off fire. Serve on a platter with steamed rice.

TIP : This dish tastes best when cooked just before serving, as the chillies are crunchy and full of flavour.

Calla Lily Recipes 食譜篇 - 橙汁雞 (ORANGE-GLAZED CHICKEN)

橙汁雞 (ORANGE-GLAZED CHICKEN)

Ingredient :-
1kg chicken pieces, cut into bite-sized pieces
1 tablespoon salt
1 tablespoon light soy sauce
1 tablespoon ginger juice, available at supermarkets
1 heap tablespoon corn flour
Orange Sauce (combine)
1 orange juice
1 orange rind
1 tablespoon white vinegar
4 tablespoons caster sugar
4 tablespoons water
1 teaspoon salt
Thickening mixture (combine)
1 tablespoon corn flour
3 tablespoons water

1. Marinate chicken with salt, soy sauce and ginger juice for 1 hour. Sprinkle corn flour onto the marinated chicken. Use your hands to mix all ingredients together.

2. Heat enough oil for deep frying over medium fire. When hot, deep-fry chicken in a single layer until golden, about 5 mins each side. Remove to a plate.

3. In a saucepan, pour in orange sauce mixture and bring to a slow boil. Add thickening mixture. Once sauce thickens, add fried chicken and toss till chicken is well coated with orange sauce.

TIP : You can also cook the chicken in the oven as a healthier alternative. Simply put marinated chicken in oven and bake at 200°C for 30 mins or until cooked. Then toss chicken in cooked orange sauce, as in Step 3.

Calla Lily Recipes 食譜篇 - 泰國式烤雞翼 (THAI-STYLE GRILLED CHICKEN WINGS)

泰國式烤雞翼 (THAI-STYLE GRILLED CHICKEN WINGS)

Ingredients :-

10 chicken wings

3 tablespoons fish sauce

1 tablespoon caster sugar

Marinate paste (blend finely)

30g coriander with roots, chopped

4cm old ginger

6 cloves garlic

1 onion

1. Combine chicken wings with fish sauce and sugar. Add blended ingredients and marinate chicken for at least 2 to 3 hours.

2. Lightly brush chicken with oil, and place onto a greased wire rack.

3. Grill in oven over medium heat for 20 mins, and lightly brush oil over chicken. Turn over and brush again with oil. Continue to cook for another 20 mins or until chicken is cooked and golden brown in colour. Serve hot, straight from the grill.

TIP : Never undercook chicken wings. To test if it's cooked, remove one when it's nearly cooked and cut it open. There should be no pink flesh inside and the juices should run clear.

Calla Lily Recipes 食譜篇 - 綠咖哩雞 (GREEN CHICKEN CURRY)

綠咖哩雞 (GREEN CHICKEN CURRY)

Ingredients :-

400g chicken fillet or boneless chicken breast, cut into 1cm strips

300ml water

1 round brinjal, diced

200ml fresh or packet coconut milk

Small bunch Thai basil

3-4 red bird’s eye chillies, crushed

2 tablespoons fish sauce

Salt and sugar to taste

Juice from 1 kaffir lime

Spice Paste (finely grinded)

10 green bird’s eye chillies

10 cloves garlic

8 shallots

5 green chillies, deseeded

3 stalks lemon grass

3 kaffir lime leaves

2cm galangal

2cm shrimp paste

½ kaffir lime rind

1. Heat 3 tablespoons oil and sauté spice paste until fragrant. Add chicken and stir-fry for 2 mins.

2. Add water and brinjal, and bring to a boil. Lower fire and simmer for 15 mins until chicken is tender.

3. Add coconut milk, Thai basil and bird’s eye chillies. Season with fish sauce, salt, sugar and kaffir lime juice. Cook, stirring, till just about to boil. Turn off fire and serve hot with rice.

TIP : You can also use a packet of green curry paste (100g). If you want it less spicy, don’t use bird’s eye chilli in the spice paste, just add 3 extra green chillies. Once coconut milk is added, don’t over boil or it will curdle.

Calla Lily Recipes 食譜篇 - 菠菜乳蛋餅 (SPINACH QUICHE)

菠菜乳蛋餅 (SPINACH QUICHE)

Ingredients :-

250g cold butter, diced

480g flour

1 egg yolk, lightly beaten

¼ cup cold water

1 yellow onion, diced small

1 carrot, diced small, blanched in hot water

300g spinach, wash and chopped finely

100g cheddar cheese

Milk Mixture (Combined)

250ml milk

4 eggs

2 teaspoons salt

½ teaspoon pepper

1. Rub butter into flour until it resembles bread crumbs. Add egg yolk and cold water, a little at a time and combine the mixture until it forms a soft dough. Put dough into a plastic bag and leave in refrigerator for at least ½ hour.

2. Heat 2 tablespoons oil in a frying pan over medium fire. Saute onions till fragrant. Add carrots and stir-fry for 1 min. Then add spinach and stir-fry for another minute. Leave to cool.

3. Preheat oven to 180°C and lightly grease two 21cm quiche pans.

4. Roll out pastry and line quiche pans. Bake blind pastry for 15 mins or until lightly golden in colour. Fill baked quiche pastry with vegetables and cheddar cheese.

5. Pour in milk mixture and bake for 30 mins or until filling is firm.

TIP : To bake blind, cover unbaked pastry shells with baking paper and fill evenly with baking beads, so the pastry will not puff up. You can get baking beads from specialty cake shops or you can use dry green beans (mung beans) instead.

Calla Lily Recipes 食譜篇 - 雞肉蘑菇派 (CHICKEN MUSHROOM PIE)

雞肉蘑菇派 (CHICKEN MUSHROOM PIE)

Ingredients :-

1 can cream of mushroom soup

50ml milk

200g chicken fillet, diced small

1 cup mixed vegetables

1 teaspoon freshly grated black pepper

Salt to taste

Pastry Ingredients :-

250g cold butter, diced

460g plain flour

1 egg yolk

¼ cup cold water

8.5cm pastry cutter

1 egg, lightly beaten for egg wash

1. Preheat oven to 180°C.

2. In a pot, combine can of mushroom soup with milk and cook till heated through. Add diced chicken and cook for 3 to 4 mins or until the meat is just done. Add mixed vegetables, pepper and salt to taste. Leave to cool. (Cooled chicken mixture would be thick in consistency).

3. To make the pastry, rub butter into flour with the tip of your fingers until it resembles breadcrumbs. Add egg yolk and cold water a little at a time to make it into a pliable dough. If dough is dry, add 1 to 2 teaspoons cold water. Put dough into a plastic bag; place in refrigerator for ½ hour.

4. Roll out dough into 0.5cm thickness. Cut out rounds with a pastry cutter. Put chicken filling into the centre of the pastry, leave a 0.5cm edge. Cover with another piece of pastry. Use a fork to press down the edges. Repeat the process to make more pies.

5. Place pies onto a lightly greased tray, 2cm apart. Bake for 15 mins. Remove and coat pies with egg wash. Return pies to oven and cook for another 5 mins.

TIP : You can also use the food processor to process the dough. The dough can be kept for a week in the refrigerator until needed.

Calla Lily Recipes 食譜篇 - 咖哩牛肉蘑菇派 (BEEF CURRY MUSHROOM PIE)

咖哩牛肉蘑菇派 (BEEF CURRY MUSHROOM PIE)

Ingredients :-

2 onions, cut into wedges

400g minced beef

3 tablespoons meat curry powder

2 potatoes, diced small

300ml mater

200ml coconut milk

150g button mushrooms, cut into quarters

Salt and pepper

8 pieces ready-made puff pastry

1 egg, lightly beaten for egg wash

1. Heat 3 tablespoons of oil in a deep pot over medium fire. Saute onions until soft and fragrant. Add minced beef and curry powder to pan. Stir to break up lumps. Cook until beef turns brown.

2. Add potatoes, water and cook for 20 mins (it will boil in the process). Stir in coconut milk and mushrooms. Season with salt and pepper. When it starts to boil again, turn off fire. Leave to cool.

3. Preheat oven to 220°C. Pour beef filling into four 250ml ceramic pie dishes.

4. Dampen the rim with some water or egg wash. Cover with pastry and press on the rim to seal, then trim away excess pastry using a sharp knife. Use the leftover pastry to decorate the top. Lightly brush egg wash over pastry and make small slits in the top with a sharp knife. Bake for 20 mins or until pastry is browned.

TIP : Ready-made puff pastry can be bought either chilled or frozen. Thaw frozen pastry sheets at room temperature for 20 to 30 mins before gently unfolding, wrap unused sheets in plastic wrap or foil and return to the freezer.

Calla Lily Recipes 食譜篇 - 漁夫派 (FISHERMAN'S PIE)

漁夫派 (FISHERMAN'S PIE)

Ingredients :-

400ml Milk

1 yellow onion, diced small

½ teaspoon dry drill, optional

600g white fish fillet without bones

Some freshly grated black pepper

50g butter

2 tablespoons flour

2 tablespoons salt

1 cup frozen peas

4 tablespoons grated parmesan cheese

100g packet mashed potatoes, follow packet instructions

1. Preheat oven to 200°C.

2. In a saucepan, heat milk over medium fire. Add onions, drill (if using), fish, pepper and cook for 3 to 4 mins or until fish is cooked. Remove fish and flake it with a fork. Reserve the milk.

3. Heat butter in a pan over medium fire. Add flour and stir for ½ min. Pour in the reserved milk mixture and stir until smooth. Bring it to a boil and turn off fire. Season with salt. Mix in peas and flaked fish.

4. Spoon fish mixture into a 2-litre baking casserole.

5. Combine cheese with the mashed potatoes. Put mashed potatoes into a piping bag and pipe over the fish mixture or just spoon mashed potatoes over mixture and layer it with a fork.

6. Bake for 30 mins or until heated through and lightly golden brown.

TIP : The white fish can be substituted with salmon, if preffered.

Small small small tips 小小小秘訣 - 清潔工具 (Cleaning Tools)

Do not discard old mascara brushes. Clean them in bleach and use as an excellent cleaning tool for inside the plugholes of bathroom and kitchen sinks.

不要拋棄舊的睫毛膏刷子。把他們清潔漂白后變為一個極好的工具去清潔浴室和廚房水槽/洗滌槽內的漏洞。

Small small small tips 小小小秘訣 - 擺脫香煙或難聞的氣味 (Get rid of odour)

An easy way to get rid of cigarette or unpleasant household odour, is to cut a few slices of lemon and place them in a bucket of water. This will get rid of the odour and leave your room smelling fresh.

一種簡單的方法來擺脫香煙或難聞的氣味，是削減一些切片檸檬放在一桶水。這將擺脫氣味，讓你的房間氣味新鮮。

Small small small tips 小小小秘訣 - 自助空氣清新劑 (DIY Air Freshener)

Spray a little perfume on a cold light bulb. When the light is switched on, the heated scent will waft through the room. But do not spray a hot bulb - it can explode.

噴點香水霧在冷的燈泡。當開燈光，香水的氣味會透過房間飄蕩。但是，不要噴在已熱的燈泡-它可以爆炸。

Small small small tips 小小小秘訣 - CD杯墊 (CD Coasters)

Do not throw away old CDs. Instead, use the CDs as lovely coasters for your guests. You can even get creative and decorate the CDs to your liking.

不要扔掉舊的CD光盤。相反，使用光盤為您的客人作為可愛杯墊。您甚至可以依個人的喜好創造和裝飾CD。

What I eat today 今日吃什麽 - 甜品哥哥

甜品哥哥 - 港式糖水甜蜜

Address : D-G-6，Jalan Metro Perdana，Taman Usahawan，Kepong，52100 Kepong，Kuala Lumpur（甲洞家樂福後面）

聯絡電話：03-62510209

營業時間：11am～12am

Visited on 18 May 2009 21.40pm

What I eat today 今日吃什麽 - Bellygood Restaurant

Bellygood Restaurant - The pork lover's paradise

Address : 20, Jalan PJS 8-18, Dataran Mentari,Bandar Sunway, 46150 Petaling Jaya,Selangor Darul Ehsan.Tel: 03 5630 1699

Visited on 27 May 2009 19.46pm

My Booty 我的戰利品 - 太陽眼鏡 Sunglasses

Have not go shopping for quite sometimes, today make up my mind to go The Curve. Hoping to get a nice sunglasses at Flee Market or Ikano but no luck. Fortunately, noticed a 50% discount at Focus Point, spotted a Emporio Armani brand. Emmm, that is what I am wearing in the photo, the salesgirl took for me, havent got ready to smile, she snap already :(. Anyway, bought that one and feel very happy :), what a lucky day I have today.

Gotta on 09 May 2009 13.36pm

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.