Chicken Bourguignon

My recent trip down under to Melbourne, Australia was filled with eye opening wide variety of food stuffs available in their supermarket. When I was in Woolsworth,Chadstone, I feel like I'm in a food heaven. Their stuffs are so fresh and their arrangement of things makes you feel like grabbing everything you see. They even let you test the food in the deli corner before you make up your mind to purchase anything. Sounds great huh! I got myself a few bottles of spices and sauce to bring back home. Here's one of them, Beef Bourguignon sauce. I used chicken instead of beef as my family don't take beef. Just follow the instructions at the back and it turn out great. I add in some dry coriander,black pepper & lee & perrie sauce to fry the chicken to bring out more flavour.

Here's the outcome...Chicken Bourguignon




You can have it with rice or toast bread, I like it with pasta. Taste good.




It just cost less than AUD$5 and it serve 4 adults! So what are you waiting for, friends who live down under, go grab your sauce today and have a good meal.

Stir Fry Broccoli with Roast Pork

Stir Fry Broccoli with Roast Pork

Ingredients

1 whole broccoli (cut into smaller piece, pre-boil for 1mins in water)

1 carrot (sliced thinly)

500gms chop roast pork

3-4 cloves of garlic (finely chop)

Seasoning

3 tablespoon oil

1 teaspoon salt

2 teaspoon shaoxing hua teow cooking wine

Method

Heat oil

Fry garlic until fragrant but don't burnt it

Add in roast pork,carrot and broccoli

Add seasoning and stir fry until broccoli soften a bit (don't over cook the broccoli since already

pre-boiled)

Remove and serve with white rice

Pumpkin Rice

Pumpkin Rice

Ingredients

500gms pumpkin (cut into cubes)
3 Chinese sausages (cut into small slices)
6 pieces Chinese dried mushroom (pre-soaked in 300 ml hot water to soften it, remove stem
and cut into strips)
50gms dried prawns (pre-soaked in 100 grammes water for about 10 minutes. Remove dried
prawns)
3 cups of white rice (rinsed and soaked in water for 30 minutes, then remove water)
- I prefer to use fragrant white rice to make it more fragrant
3 tablespoons oil
Bunch of cilantro/spring onions

Seasoning

1 tablespoons light soya sauce
1 tablespoon dark soya sauce
1/3 teaspoon of white pepper powder
1/2 teaspoon sesame oil
1 teaspoon salt


Method:

Heat up oil
Stir fry dried prawns and mushroom until fragrant
Add in rice,pumpkin and sausage
Add seasoning and stir well until everything combined
Remove everything and put into a rice cooker
Add the water to cover the rice mixture completely,about 1 cm above the surface of the rice
Switch on the rice cooker and allow it to completely cook.
Give it a stir before serving.
Serve with some chop cilantro/spring onions on top.

Hot Thai Avocado Salad

Hot Thai Avocado salad

2 avocados - skin removed, chop into cubes

1/2 carrot - grated

1 tomato - chop into cubes

2 tablespoon thai chili sauce

1 onion - chop finely

some dried shrimps (washed)

some finely chop salted fish (optional)

1/2 teaspoon sugar

1 teaspoon lemon juice

Method:In a mixing bowl combine all in

Serve Chilled

*You can add prawns & squids if you like to make it into seafood salad

Sesame Prawns in Plum Sauce

Sometimes, I have cravings for some sweet and sour dishes....and this would be a fantastic dish if you ever crave for one! It's simple, and yummy!!!


















Ingredients

1kg large prawns, trimmed but with shells intact

Marinade (A):

1 tsp salt

1 tsp pepper

1 tsp sugar

Enough oil for deep frying

2 tbsp cornflour



Gravy (combine):

2 tbsp lime juice

3 tbsp Lee Kum Kee plum sauce

1 tbsp Premium oyster sauce

½ tsp chicken stock granules

1 tsp sugar or to taste

2-3 tbsp water

10 bird chillies (cilipadi), chopped (optional)

1 tsp chopped garlic

1 tbsp sesame oil

1 tbsp oil

1 tbsp toasted sesame seeds (note: toast in oven @ 180'C for 5 minutes)

METHOD

1. Clean the prawns. Marinade with (A) and leave it aside for 10 minutes. Sprinkle cornflour over prawns and deep fry till golden colour.

2. Heat oil and sesame oil in a wok. Add chopped garlic and cilipadi (optional) and fry until fragrant.

3. Add the gravy ingredients. Then add prawns (which were deep-fried earlier). Stir well and cover it for 2 minutes until gravy thickens.

4. Sprinkle toasted sesame seeds and mix well.

5. Now, dish it out and ready to serve! :)

By: Home Chef ~ Aggie

Avocado Dips

Do you know that:

High avocado intake has been shown to have an effect on blood serum cholesterol levels. Specifically, after a seven day diet rich in avocados, hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (bad cholesterol) and triglyceride levels and 11% increase in HDL (good cholesterol) levels. [wikipedia].

Avocado Dips

Ingredients:

2 avocado
1 onion
2 teaspoon fine sugar
3 tablespoon low fat mayonnaise
3 teaspoon garlic & cheese powder
1/2 teaspoon dry parsley

Method:
Dice avocado into cubes
Dice chop onions
Place avocado & onions into a mixing bowl
Add in mayonnaise, sugar, garlic & cheese powder and dry parsley
Mix them together
Refrigerate before serve
Serve it with chips and celery sticks or anything you like


Tips on how to remove avocado from its skin and seed:
With a knife make a slit in the middle of avocado
Using both hands, twist both side to the opposite direction
Pook the seed with a knife, twist it a bit and the seed will come out

Potato Salad

This recipe is good for parties or pot luck. Rather easy to make and doesn't need a lot of ingredients.

Potato Salad

Ingredients:

4 big US russet potato (washed )

1 big onions

2 eggs

Dry parsley

3tbsp low fat mayonnaise

Pinch of salt

Method

Boil potato until soft and cut into small cubes

Boil eggs till hard and cut into small cubes

Chop onions into small bits

In a mixing bowl, mix eggs, potato and onions together with mayonnaise

Add pinch of salt and dry parsley and mix thoroughly

Keep in refrigerator and serve cold

Sukiyaki Pork Tenderloin

Sukiyaki Pork tenderloin are paper thin slices of pork. These are my favourites, after cooked, it taste like soft bak kua (grill pressed meat). Make sure they are fresh when you buy them (meat color is red) as some looks pale after a while on the rack. Here is how you prepare them:

Sukiyaki Pork Tenderloin



Ingredients:
2 pkts - about 10-15slices of sukiyaki pork tenderloin
4-5 tbsp teriyaki sauce
2 tsp kikoman soy sauce
2 tbsp honey
Pepper

Method:
Wash and pat dry pork tenderloin
Cut into 2 slices each
Arrange nicely on a plate
Season with pepper, teriyaki sauce, kikoman soy sauce, honey
Make sure both side evenly coated
Cover with cling wrap and set aside in refrigerator for 1hr

Barbecue over charcoal or grill it over non-stick pan for 1min each side
Don't over cook. Sprinkle some sesame seed over if you like.
I like to wrap it with lettuce to eat...nice

Have a bite!