tag:blogger.com,1999:blog-65446485252378091382024-03-06T06:59:45.689+08:00Kathryne's KitchenHi there!
Welcome to my humble kitchen! My culinary skills are put to test here! This blog comprises of recipes I compiled from conversation shared with friends and family; magazines; books and tv shows! I hope you'll have fun going through them as much as I enjoyed dishing 'em out from my trusted kitchen....Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-6544648525237809138.post-14077230948125856822013-01-16T17:57:00.002+08:002013-01-16T17:57:49.283+08:00Sambal Ikan Bilis (Spicy Anchovies)My first attempt at this and it was a success! Been quite sick and tired of making nasi lemak with my ayam masak merah and was looking through my recipe book when I came across the recipe for sambal ikan bilis. A recipe which I've had for a long time but never tried. So I finally put it to test and it turned out simply yummy!<br />
You can serve this with other dishes besides nasi lemak. My first attempt was served with fried rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4NbWh9vq696NdoMjeNCilzZl1lYPxu5c_pEUFO2_lsZKpb_s9Q-87nja-RZPsTuQhbT5kmBIKSiPZnMrq1BmyIP3uKTbp1_qQwBXe64ReZL7zeAJdFuX4KvcWYAqVm4lnL_sjkklKNcM/s1600/Sambal+Ikan+Bilis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4NbWh9vq696NdoMjeNCilzZl1lYPxu5c_pEUFO2_lsZKpb_s9Q-87nja-RZPsTuQhbT5kmBIKSiPZnMrq1BmyIP3uKTbp1_qQwBXe64ReZL7zeAJdFuX4KvcWYAqVm4lnL_sjkklKNcM/s400/Sambal+Ikan+Bilis.jpg" width="400" /></a></div>
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Ingredients:<br />
200g ikan bilis (anchovies)<br />
4 tbsp tamarind pulp - to mix with 12 tbsp of water (filter and discard seed after that)<br />
8tbsp castor sugar (or according to your liking)<br />
salt to taste<br />
1 big yellow onion (sliced - more if you are an onion person and would love to have more in your nasi lemak)<br />
1 cup cooking oil<br />
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Sambal Ingredients:<br />
150 - 200g chilli boh (ground dried chilli that can be found in the markets/supermarkets)<br />
*if you cant find the ready ground chilli boh, you can always make your own. Just soak the dried chilli until they are soft and use a food processor to grind them*<br />
2 whole garlic<br />
14 shallots<br />
6 candlenuts (buah keras)<br />
3 stalks lemongrass (1/3 of each stalk required only)<br />
1 tsp belacan granules<br />
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Method:<br />
1. Blend sambal ingredients with tamarind pulp. Put aside.<br />
2. Pre fry ikan bilis and leave aside.<br />
3. heat up oil and fry the sambal ingredients. Add in sugar and salt to taste.<br />
4. Add pre fried ikan bilis and the sliced onion. Toss until onion is slightly softened.<br />
5. Can be served hot or cooled down.<br />
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<br />Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-70540328687778933612012-10-16T19:56:00.000+08:002012-10-16T19:56:45.512+08:00Plain Butter Cake<br />
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Easiest cake to bake of all and my kids' all-time favourite :)</div>
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Ingredients:</div>
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250g butter</div>
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130g castor sugar</div>
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4 eggs</div>
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240g self raising flour (sieved)</div>
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6 tbsp milk</div>
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1/2 tsp vanilla essence</div>
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Method:</div>
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1. Pre heat oven at 170'C</div>
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2. Mix butter and sugar till they are fluffy</div>
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3. Add in eggs and mix till even.</div>
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4. Add in flour gradually, followed by milk and vanilla essence.</div>
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5. Pour mixture into a lined or non-stick 8' X 9' baking tray.</div>
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6. Bake for 40 minutes</div>
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*Tip - Place an A4 sized paper on top of the cake 10 mins before time's up to prevent it from burning*</div>
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Churned out directly from Kathryne's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-2657773421791228252012-10-16T19:49:00.003+08:002012-10-16T19:49:51.216+08:00Oreo CheesecakeMade this a few times and it's OH-SO-Yummy!!!!!! Sinful yet Delightful :)<br />
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Made this for my dad's birthday few years back</div>
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Ingredients:</div>
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Top Layer (A):</div>
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2 blocks of 250g Kraft Philadelphia (Philly) Cream Cheese</div>
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3/4 castor sugar</div>
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3 tsp gelatine powder (dissloved in 1/4 cups boiling water, leave to cool down)</div>
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2 tbsp lemon juice</div>
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1 cup cream (lightly whipped)</div>
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100g Oreo Chocolate Sandwich Cookie (Oreo)</div>
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50g Oreo (crushed)</div>
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Base (B):</div>
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1 cup Oreo (crumbs)</div>
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50g butter (melted)</div>
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Method:</div>
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1. Mix cookie crumbs and butter evenly to make the base (B)</div>
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2. Press into a lined 20cm springform pan and leave to chill in the fridge.</div>
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3. Beat the Philly til smooth. Add in sugar and mix evenly.</div>
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4. Fold in gelatine mixture, lemon juice, cream and crushed Oreo.</div>
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5. Pour filling into the chilled crust base and refrigerate for about 30 mins.</div>
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6. Sprinkle the top with the extra crushed Oreo and refrigerate for 2 hours or until it's hardened and easy to cut.</div>
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-68059878474124158272012-10-16T19:13:00.003+08:002012-10-16T19:40:35.242+08:00Barley Gingko DessertHubby's favourite dessert of all time and best of all, this can be kept in the fridge for up to a week and makes a great thirst quencher too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxJHZYzPdVdXzbT0QMbjyWsLfdew4XbZGOEWVjYfAcTw0LYO-bJ19JylRoIjGkmlqRlxoFvgan41EUEeFYlJk70_O7nHfM652RvrPb5xs8hkQ5FThurlCPRKgLpd-rhDg5ZObpJ7jZyTc/s1600/Gingko+barley+with+white+fungus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxJHZYzPdVdXzbT0QMbjyWsLfdew4XbZGOEWVjYfAcTw0LYO-bJ19JylRoIjGkmlqRlxoFvgan41EUEeFYlJk70_O7nHfM652RvrPb5xs8hkQ5FThurlCPRKgLpd-rhDg5ZObpJ7jZyTc/s400/Gingko+barley+with+white+fungus.JPG" width="400" /></a></div>
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Ingredients (for about 5 litres of water):<br />
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1 packet of dried winter melon (diced)<br />
1 packet of barley<br />
3 cups of gingko (more if you like)<br />
2 cups of lotus seed<br />
4 large pieces of white fungus<br />
4 pcs pandan leaves (tie into 2 knots)<br />
honey sugar to taste<br />
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Method:<br />
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1. Put in the barley and winter melon to boil in a large pot. Leave to boil in slow fire for about 15 mins.<br />
2. Add in lotus seeds. Leave to boil in slow fire for about 10 mins.<br />
3. Add in pandan leaves, gingko and white fungus. Leave to boil till gingko is softened.<br />
4. Add in sugar to taste.<br />
5. Can be served hot or cold :)<br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-63256253558492781342012-10-16T18:58:00.003+08:002012-10-16T18:59:30.451+08:00Hokkien PorridgeThis is a traditional Hokkien black porridge recipe I got from my mom. I grew up eating this porridge and it has now become my own family's favourite too. It's a simple one-dish meal and it's easy to make too!<br />
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Ingredients (serves 5):<br />
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2 cups rice<br />
4 tbps chopped shallots<br />
2 cups long beans (cut in an inch long)<br />
3 pieces of white beancurd (pan fried and cut into cubes)<br />
1/2 cup dried shrimps (optional)<br />
1 cup dried oyster (soaked and sliced)<br />
100gm minced pork (marinate with light soy sauce and pepper)<br />
dark soy sauce, light soy sauce and pepper to taste<br />
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Method:<br />
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1. Wash the rice and cook white porridge in a large pot. Leave to boil.<br />
2. Heat up about 3 tbsp cooking oil and add in shallot. Fry til golden brown.<br />
3. Add in dried shrimps. Fry till fragrant.<br />
4. Add in oyster and minced pork. Fry till pork is thoroughly cooked.<br />
5. Add in long beans and beancurds. Stir in dark soy sauce according to your liking on the color and taste.<br />
6. Transfer all the fried ingredients into the pot of porridge. Stir and let it simmer til porridge is well cooked and soft. Serve hot.<br />
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*picture will be added once I take a shot :) *<br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-52947775608127772152012-10-16T18:37:00.000+08:002012-10-16T18:40:19.689+08:00Simple Dimple SaladChurn this simple salad recipe out according to my liking. No more hassle of going through the supermarket for the right salad dressing only to be disappointed by the taste. Well, I'm fussy when it comes to the right taste for my saald dressing....most salad dressing found in the supermarket are either too rich, creamy, sour, oily or simply missing the X-Factor I want in my salad :)<br />
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So here it is, a tip from a friend and my own modification - a twist of sweet, sour and lemony salad dressing I usually make to accompany my pasta and western dishes. Hope you'll like it :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTTAhvTSa5kmorQzj94pHqLnLP5DZ9jpsJKYcrBobcq8WuAyi5l9E4P-jjBGBLSrx_ucu8xUwguVYUwM_mtKYqUse_Vgv0iv8GLeXdgCan_r0yL8tojhIzMWPyaZZmuXy6EZ6AWHWLqU/s1600/IMG_4773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTTAhvTSa5kmorQzj94pHqLnLP5DZ9jpsJKYcrBobcq8WuAyi5l9E4P-jjBGBLSrx_ucu8xUwguVYUwM_mtKYqUse_Vgv0iv8GLeXdgCan_r0yL8tojhIzMWPyaZZmuXy6EZ6AWHWLqU/s400/IMG_4773.JPG" width="400" /></a></div>
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Ingredients (5 adult portion):<br />
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Dressing:<br />
3/4 cup olive oil<br />
3 tsp honey<br />
1 lemon (juiced) OR 3 tbsp vinegar<br />
1/2 cups chopped parsley leaves (I use Mc Cormick dried parsley leave whenever I cant find fresh ones)<br />
salt & pepper to taste<br />
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Salad vege that I usually use:<br />
2 mini butterhead lettuce<br />
2 zucchini or Japanese cucumber (sliced)<br />
2 carrots (cut into sticks)<br />
1 cup cherry tomatoes<br />
2 cups seedless grapes (my favourite ingredient for salad :))<br />
2 handful or pine nuts / sunflower seeds / pumpkin seeds<br />
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Method:<br />
1. Put in all the dressing ingredients in a bowl and mix well.<br />
2. Toss into salad vege and serve immediately<br />
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There you go! Simple, healthy and delicious :)<br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-3850774954383977812012-10-16T18:14:00.002+08:002012-10-16T18:39:58.765+08:00Baked Pasta<div class="separator" style="clear: both; text-align: left;">
Got this recipe from a bff and modified it myself to suit my own palate :)</div>
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Suitable and favoured by kids and adults.</div>
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Ingredients (for 5 - 6 adults):</div>
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300gms pasta (any pasta of your choice)</div>
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2 cans of tuna flakes in water (u can substitute this with either chicken, beef or just plain pasta and cheese. Just remember to season your meat with salt and pepper and fry til they are cooked before adding in the cream of mushroom, etc)</div>
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2 cups of sliced mushrooms (any mushroom of your choice. I usually use small portobello mushrooms)</div>
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1 can of Campbell Cream of Mushroom</div>
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1 clove garlic (chopped)</div>
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1/2 cup whipping cream</div>
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4 cups shredded cheddar cheese (2 cups each for sauce and topping)</div>
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2 cups shredded mozarella cheese</div>
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black pepper to taste (optional)</div>
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Mc Cormick Italian Herbs (optional)</div>
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Method:</div>
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1. Cook the pasta til al dente and leave aside.</div>
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2. Heat up 2 tbsp olive oil and add in garlic. Saute for a while before adding in the mushrooms.</div>
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3. Add in tuna flakes. Stir well.</div>
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4. Add in cream of mushroom and whipping cream. Stir til boiling.</div>
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5. Add in 2 cups of cheddar cheese. Stir to ensure no clotting. Sprinkle in black pepper & italian herbs to taste.</div>
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6. Turn off fire and add in cooked pasta. Stir evenly before transfering into baking casserole (pic below)</div>
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7. Sprinkle the cheddar and mozarella cheese on evenly on top and bake for 20 minutes at 200'C. (pre heat oven 20 minutes before baking)<br />
8. Serve hot<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yGTP7QBjd44OHnlAAW-S3yvATdazJLAEuD8sQIgs0rZZSa5I2s-s8C0wYX9wfrkhqhf06-404zBfXMTQu3anO4SwyiPoLOzKIWziOr8AQaRbmDJIOE8uK_PXd8VJZqa-p0i9V8EjY6k/s1600/IMG_4775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yGTP7QBjd44OHnlAAW-S3yvATdazJLAEuD8sQIgs0rZZSa5I2s-s8C0wYX9wfrkhqhf06-404zBfXMTQu3anO4SwyiPoLOzKIWziOr8AQaRbmDJIOE8uK_PXd8VJZqa-p0i9V8EjY6k/s400/IMG_4775.JPG" width="400" /></a></div>
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I usually serve this with some simple home-made salad or sauted mixed vege. Salad recipes can be found in this blog too.<br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-77109100254528582892012-05-10T15:24:00.001+08:002012-05-10T15:26:09.421+08:00Honey Glazed Pork RibsThis is simple yet delightful...can be eaten with plain Aglio Olio or just white rice.<br />
Made this last week and had it with white rice :)<br />
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Ingredients (makes about 800g - 1kg of ribs):<br />
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Seasoning (combined)<br />
125ml light soy sauce (I used the Kikoman Soy Sauce)<br />
4tbsp honey<br />
1tbsp maltose (optional for stickier texture)<br />
2 tbsp chilli sauce (I replaced with tomato sauce because of my children)<br />
1/2 tsp pepper<br />
<br />
Method:<br />
<br />
1. Marinate pork ribs with seasoning (preferable overnight or at least 6 hours before baking)<br />
2. Arrange on baking tray and try avoiding overlapping them.<br />
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3. Bake (uncovered) at pre heated oven at 180'C for 30 - 35minutes and turn over half way through baking.<br />
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*You can replace the pork ribs with chicken or beef*<br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com1tag:blogger.com,1999:blog-6544648525237809138.post-37755872606436724252012-04-10T18:53:00.000+08:002012-04-10T18:53:36.766+08:00Homemade Meatballs Spaghetti MarinaraA success at my very first attempt and it is definiltey in my "frequent dish" list :). The meat balls are easy to make and healthier too because it doesnt include any artificial flavouring. These meatballs can be eaten as snacks as well. I tried to be a lil more creative by making them into meatball spaghetti/linguine marinara.<br />
<br />
Meatballs:<br />
Ingredients (makes about 25 medium sized meatballs):<br />
<br />
250gms minced meat (beef or pork)<br />
1 cup chopped onion (fried)<br />
1 egg<br />
1 tbsp chopped parsley (I use the bottled one fr Mc Cormick)<br />
1/2 tbsp ground black pepper<br />
1.2 cup breadcrumbs<br />
1/2 tsp salt<br />
<br />
Method:<br />
1. Place all the ingredients in a large bowl and mix all the ingredients and combine well.<br />
2. Make balls out of the meat mixture and place them on a baking tray lined with baking paper.<br />
3. Bake in oven at 200'C for 20 minutes.<br />
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Marinara:<br />
Ingredients:<br />
350 gms spaghetti/linguine - cooked and leave aside<br />
2 tbsp olive oil<br />
1 tbsp chopped garlic<br />
10pcs cheery tomatoes (cut into halves)<br />
1 big bottle of Prego Traditional Tomato Paste<br />
5 tbsp bottle of Del Monte Tomato sauce<br />
1 tsp sugar<br />
Coriander leaves for garnishing<br />
<br />
Method:<br />
1. Heat up the wok and add in olive oil. Stir in garlic and sautee for a minute.<br />
2. Add in the cherry tomatoes and fry for another minute or till the cherry tomatoes are half softened.<br />
3. Pour in the Prego sauce and tomato sauce. Add in sugar as well.<br />
4. Leave to boil and and turn off fire. Add in the baked meatballs and stir well.<br />
5. To serve, transfer some sauce (without meatballs) out from the pot of meatball sauce and mix well with the pasta. Pour over the meatbalsl and garnish with coriander leaves.<br />
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</div>Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-61700462607760399112012-04-10T18:26:00.000+08:002012-04-10T18:26:10.238+08:00Garlic Honey Sauce Pork/ChickenThis is something similar to the Honey Flavoured Roasted Chicken recipe but with a tad of garlic taste for garlic lovers like me :)<br />
<br />
Likewise, this can be served with rice or plain pasta.<br />
<br />
Ingredients:<br />
Makes about 4-5 pcs chicken thighs or 1kg tenderloin pork<br />
<br />
Honey sauce (A)<br />
200g maltose or honey<br />
30g rock sugar<br />
2 slices ginger<br />
2 tbsp hot water<br />
<br />
Seasoning (B)<br />
1 tbsp salt<br />
4 cloves garlic (chopped)<br />
1 tbsp chicken stock powder<br />
1 pc preserved red fermented beancurd (tau chu) *optional*<br />
1/4 Chinese Five Spice powder<br />
<br />
Method:<br />
1. Combine sauce (A) in a deep non-stick saucepan.<br />
2. Bring to a boil or until the sauce is thoroughly melted.<br />
3. Cut the chicken thighs into 3 large pieces from each thigh OR cut the pork into 3 long strips. Combine 3 tbsp of the cooled honey sauce with seasoning (B). Stir to mix.<br />
4. Pat dry the meat with kitchen towel to avoid watery meat after baking. Marinate the meat for at least an hour or longer for better taste.<br />
5. Arranged the meat on a tray lined with baking paper (pic below).<br />
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6. Roast or grill in a preheated oven at 220'C for 25 mins. Turn over the meat occasionally applying the meat with the remaining honey sauce (A).<br />
7. Reduce the heat to 180'C and grill for at least 20 mins or more or til meat is thoroughly cooked.<br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-13061745778680732302012-04-10T18:06:00.002+08:002012-04-10T18:11:56.527+08:00Honey Flavoured Roasted ChickenAbsolutely love making this dish, not to mention love the taste too!<br />
You can eat this with rice, aromatic or plain rice or even on a bed of aglio olio, which I make pretty often. I usually top up on some sauteed vege and voila, a complate meal! Just like how I make <a href="http://www.anistonskitchen.blogspot.com/2012/01/spaghetti-aglio-olio-with-spam-meat.html" target="_blank">this</a>. Just replace those spam meat with this yummy honey flavoured roasted chicken. You can get the recipe of aglio olio fom the link above.<br />
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My kids and hubby absolutely love this dish and I make it pretty often - about once in every 2 weeks :)<br />
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Ingredients:<br />
<br />
10 chicken wings or 4 pcs of chicken thighs (i prefer to use chicken thigh as I can avoid feeding my family the skin :) )<br />
<br />
Seasoning (combined)<br />
125 ml light soy sauce<br />
4 tbsp honey<br />
1 tbsp maltose (optional) it's ok if you dont hav this in your kitchen.<br />
2 tbsp tomato sauce (you can replace it with chilli sauce if you are cooking for adults only)<br />
1/2 tsp pepper<br />
<br />
Method:<br />
1. Marinate the chicken with the combined seasoning (at least 6 hours or preferably overnight for better and stronger taste). Be sure to pat-dry the chicken before marinating to avoid wet/watery result from the baking afterwards.<br />
2. Bake the chicken uncovered at pre heated oven at 180'C for 20 mins before turning over and bake for another 20 minutes or until the chicken is thoroughly cooked.<br />
3. Serve hot with rice or spaghetti with sauteed vege on the side :)<br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-12252738051420735492012-03-05T15:23:00.001+08:002012-03-05T15:25:05.481+08:00Roasted Pork (Sio Bak)Tried this for the first time and it was delish...tho I gotta warn you that it does leave behind an extremely oily oven after that.......nevertheless, it's worth a try!<br />
<br />
Ingredients:<br />
<br />
1 kg semi-lean pork (sarn chan in hokkien) with skin intact<br />
2 tbsp sea salt<br />
1 tsp pepper (more if u prefer a stronger taste)<br />
2 tsp 5-spice powder<br />
White vinegar<br />
<br />
Method:<br />
1. Rub 5-spice powder all over the pork except the top skin.<br />
2. Rub salt and pepper all over INCLUDING the top skin.<br />
3. Turn the meat upside down and soak the top skin onto a plate of vinegar for 45 minutes. Ensure that vinegar covers the skin (approx 1.5cm high). Pic below.<br />
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4. Put the pork (skin on top) on a rack and leave it for marination in the fridge for at least 3 days for better taste. Refer pic below.<br />
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5. Preheat oven at 180'C for 20 minutes.<br />
6. Bake at 180'C for 20 minutes and then at 250'C for another 30 minutes or more depending on individual ovens.<br />
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7. Enjoy with chopped garlic and light soy sauce; or any home-made chilli sauce as dipping.<br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-14923176824608599862012-03-05T15:10:00.001+08:002012-03-05T15:10:57.286+08:00Chocolate chip butter cakeKids would love this....well, mine do ;)<br />
It's simple, easy, fast to make and well-liked! Try it!<br />
<br />
Ingredients:<br />
<br />
250g butter<br />
130g castor sugar<br />
4 eggs<br />
240g self raising flour (sieved)<br />
6 tbsp milk<br />
1/2 tsp vanilla essence<br />
1 cup chocolate chips<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDo0ro_robBtTCLBogXXT1y1ir9SBJ6AGpB1HLDAooGBrgYyuN_i9dJdAO982C6wAyjoBIWDIoswaJaAEuJFVegGTj6RLHh806xfkS_x-eejI6oOBxKU25XnPziNBN37Ba0sOV178-VbY/s1600/IMG_0527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDo0ro_robBtTCLBogXXT1y1ir9SBJ6AGpB1HLDAooGBrgYyuN_i9dJdAO982C6wAyjoBIWDIoswaJaAEuJFVegGTj6RLHh806xfkS_x-eejI6oOBxKU25XnPziNBN37Ba0sOV178-VbY/s400/IMG_0527.JPG" width="400" /></a></div><br />
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Method:<br />
1. Pre heat oven at 170'C<br />
2. Mix butter and sugar till they are fluffy<br />
3. Add in eggs and mix till even.<br />
4. Add in flour gradually, followed by milk and vanilla essence.<br />
5. Fold in chocolate chips. Pour mixture into a lined 8' X 9' baking tray.<br />
6. Bake for 40 minutes<br />
7. Put a piece of A4 sized paper on top of cake 10 minutes prior to times up to prevent over-burning the top layer.<br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-75767156709580674612012-03-05T14:57:00.000+08:002012-03-05T14:57:27.632+08:00Lemongrass ChickenMade this a few times and it's ala creamy style but with a tad of lemongrass taste - kampung style ;)<br />
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</div><div style="text-align: center;">Apology for the unclear photo on how the chicken pieces look like ;)</div><div style="text-align: center;"><br />
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</div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;">5 chicken thigh (cut into small pieces)</div><div style="text-align: left;">3 tbsp turmeric powder</div><div style="text-align: left;">Salt</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ground ingredients:</div><div style="text-align: left;">3 onions</div><div style="text-align: left;">6 cloves of garlic</div><div style="text-align: left;">1 thumb sized ginger</div><div style="text-align: left;">10 stalks lemongrass (bottom part only)</div><div style="text-align: left;">1 can evaporated milk</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">salt & pepper to taste</div><div style="text-align: left;">1/2 tsp sugar</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Method:</div><div style="text-align: left;">1. Marinate chicken with salt and turmeric powder. Deep fry chicken until crispy. Leave aside.</div><div style="text-align: left;">2. Heat 5tbsps oil and saute ground ingredients until fragrant. Add in evaporated creamer and stir well.</div><div style="text-align: left;">3. Put in chicken pieces and tir fry until gr avy thickens. Season with sugar, salt and pepper to taste.</div><div style="text-align: left;">4. Garnish with some curry le aves (optional)</div><div style="text-align: left;"><br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-37928565249483173582012-02-01T23:44:00.001+08:002012-02-01T23:46:18.543+08:00Sweet & Sour SpareribsA kind neighbour (yes! I share a lot of recipes with many SAHMs ard my neighbourhood) found this from the newspaper and emailed it to me. I tried it once so far and it turned out a success! As usual, I made some adjustments here and there according to my liking and it turned out pretty much the way I like it ;). * Yes! I love improvising recipes to enhance the taste and of cos, suitable to my tastebud!*<br />
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Will definitely make this again!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0P5s93l_lelPaIFg604JL9b6-jr-RFQIK6fgvk029_Xpo2SAQ9ILU-ksXV2KknIGk53Mhtrhk-W7OmbwoYyPOpY_2YjZ0isU4akFdXazfpEweiZjE5-dA0ozmRpB5zZ8oug4jOAxQcw/s1600/IMG_0378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0P5s93l_lelPaIFg604JL9b6-jr-RFQIK6fgvk029_Xpo2SAQ9ILU-ksXV2KknIGk53Mhtrhk-W7OmbwoYyPOpY_2YjZ0isU4akFdXazfpEweiZjE5-dA0ozmRpB5zZ8oug4jOAxQcw/s400/IMG_0378.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">1kg spareribs (you can substitute it with chicken too)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Vege (optional):</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 Tomato (wedged)</div><div class="separator" style="clear: both; text-align: left;">1/2 Big onion (wedged)</div><div class="separator" style="clear: both; text-align: left;">1 cup pineapples (fresh or canned) - cut into small pieces</div><div class="separator" style="clear: both; text-align: left;">1/2 capsicum (cut into small pieces)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Marinade (A)</div><div class="separator" style="clear: both; text-align: left;">1 tbsp oyster sauce</div><div class="separator" style="clear: both; text-align: left;">1 tbsp light soy sauce</div><div class="separator" style="clear: both; text-align: left;">2 tbsp ginger sauce</div><div class="separator" style="clear: both; text-align: left;">2 tbsp Shao Hsing hua Tiau wine (Chinese wine)</div><div class="separator" style="clear: both; text-align: left;">3 tbss sugar (can be reduced if you opt for a healthier cooking)</div><div class="separator" style="clear: both; text-align: left;">1 egg, lightly beaten</div><div class="separator" style="clear: both; text-align: left;">1.5 tbsp cornflour</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp pepper</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Marinade (B)</div><div class="separator" style="clear: both; text-align: left;">2 tbsp Worchestershire sauce</div><div class="separator" style="clear: both; text-align: left;">2 tbsp HP sauce</div><div class="separator" style="clear: both; text-align: left;">2 tbsp AI sauce </div><div class="separator" style="clear: both; text-align: left;">2 tbsp tomato sauce</div><div class="separator" style="clear: both; text-align: left;">1 tbsp lemon juice or vinegar</div><div class="separator" style="clear: both; text-align: left;">1 tbsp sugar</div><div class="separator" style="clear: both; text-align: left;">100ml water</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pickled Cucumber:</div><div class="separator" style="clear: both; text-align: left;">1/2 cucumber (seed removed and cut into small pieces - about an inch in size)</div><div class="separator" style="clear: both; text-align: left;">vinegar (enough to cover cucumber)</div><div class="separator" style="clear: both; text-align: left;">2 tbsp sugar</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Method:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Cut spareribs into bite-size pieces then marinate in Marinade (A) for several hours or preferably overnight in the refrigerator.</div><div class="separator" style="clear: both; text-align: left;">2. Prepare pickled cucumber based on the ingredients above and put aside.</div><div class="separator" style="clear: both; text-align: left;">3. Heat oil in a wok and deep fry marinated spareribs until golden brown and thoroughly cooked.</div><div class="separator" style="clear: both; text-align: left;">4. Combine sauce (B) in a non-stick saucepan.</div><div class="separator" style="clear: both; text-align: left;">5. Put in prefried spareribs pieces and simmer gently over low heat until all is well combined and gravy is thick.</div><div class="separator" style="clear: both; text-align: left;">6. Add in the vege (tomato, onion, capsicum, pineapples, pickled cucumber) into the saucepan and turn off fire. Serve hot.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">*I would love to receive comments and feedback on those who tried my recipes here. Be they positive or negative, all are welcomed!*</div><div class="separator" style="clear: both; text-align: left;"><br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-6544819320804223232012-02-01T23:23:00.000+08:002012-02-01T23:23:53.473+08:00Marinated Baked Chicken Chop<div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Got this recipe from my beloved <a href="http://www.kristygeraldine.blogspot.com/" target="_blank">BFF</a> and tried it out for the first time few days back (substituting pork chop with chicken chop fr the original recipe and making a lil changes here & there based on my own tastebud).....AND voila! hubs, my kids and I love it sooo much! </div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">It's seriously yummy and best of all, EASY to prepare! </div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Mjx2edAYq9cR_2-X84g4qawCMP7kfg0iuCWD_gi1IE2jIgfcl1ohr4LIoahqZmVWGL0P2lAQhBHsVgMy1ZggerO-y63rzKD944835urPoieR0EkGC7RR5s5hc3k2LZK73mieKQW3U34/s1600/IMG_0452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Mjx2edAYq9cR_2-X84g4qawCMP7kfg0iuCWD_gi1IE2jIgfcl1ohr4LIoahqZmVWGL0P2lAQhBHsVgMy1ZggerO-y63rzKD944835urPoieR0EkGC7RR5s5hc3k2LZK73mieKQW3U34/s400/IMG_0452.JPG" width="400" /></a></div><br />
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</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Ingredients:</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">6 pieces of chicken chop, trimmed. I usually use the whole chicken thigh.</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 tablespoon white soya sauce</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">4 tablespoon vegetable oil</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 tablespoon Worcestershire sauce</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">4 tablespoon brown sugar</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">4 tablespoon tomato sauce</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 teaspoon lemon juice</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Method:</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1. Marinade the chicken chops 2 hours prior to baking for better taste. Refer to method #4 for marination instruction.</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">2. Pre-heat oven to 170'C.</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">3. In a small bowl, mix the soya sauce, vegetable oil, Worcestershire sauce, brown sugar, tomato sauce and lemon juice together until properly blended.</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">4. Place the chicken chops upside down inside a medium sized baking tray and spread half of the sauce over them. Make sure sauce is evenly spread and meat is covered. *Skip this part if marination is done 2 hours before baking*</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">5. Bake for 20 minutes, covered. *10 minutes only if you prefer a drier finishing. You will end up with less but sticky gravy on top of the chicken chops*</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">6. When done, flip the chops over and spread the remaining sauce over them.</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">7. Bake for 10 minutes, uncovered or until chicken chops are thoroughly cooked with gravy boiling in the tray.</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">8. Serve with rice or bread or just on its own with a few side dishes ala western style! </div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">The chicken chops can be substituted with pork as well.</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Hope you enjoy making this dish as it's extremely simple; and of cos sharing it with your friends and family! It will definitely be one of my most prepared dishes for mu beloveds! </div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Bon Appetit!</div><div><br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-85355951857404085022012-01-20T15:30:00.001+08:002012-01-20T15:36:08.435+08:00Vegetable & Chicken Patties<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Found this recipe from the newspaper. Tried and tested.....hubby and kids love it! Thats all it matters, isnt it? Here you go....</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDRTNbsivlz6Bwc5yTWqWXU2nID_-hzp572qttJaloVJiSaI89dE_DG5PtUIOSL9ZPdbQvN_SCaFpjCfhUTB0oTyvwOK-TucKRsOP9FVG-N9ZoRTsr8QqCnHj0u9IBp5hqZ1KugJilHE/s1600/IMG_2777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDRTNbsivlz6Bwc5yTWqWXU2nID_-hzp572qttJaloVJiSaI89dE_DG5PtUIOSL9ZPdbQvN_SCaFpjCfhUTB0oTyvwOK-TucKRsOP9FVG-N9ZoRTsr8QqCnHj0u9IBp5hqZ1KugJilHE/s400/IMG_2777.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">*apology for the slightly burnt outer layer of the patties...looks can be deceiving! - they are seriously delish.....*</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">300g minced chicken (I think u can replace it with other meat of your choice)</div><div class="separator" style="clear: both; text-align: left;">1 onion (puree) *just blend it till its all thoroughly soft*</div><div class="separator" style="clear: both; text-align: left;">1/2 carrot (puree)</div><div class="separator" style="clear: both; text-align: left;">50g spinach (puree)</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt & pepper</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">1 tbsp cornflour</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Method:</div><div class="separator" style="clear: both; text-align: left;">1. Mash the onion, carrot and spinach puree and add minced chicken.</div><div class="separator" style="clear: both; text-align: left;">2. Add salt, pepper, cornflour and egg. Mix untill wel combined.</div><div class="separator" style="clear: both; text-align: left;">3. Using wet hands, shape the mixture into patties abt 4cm in diameter and abt 1cm thick.</div><div class="separator" style="clear: both; text-align: left;">4. Heat up 3tbsp of oil in a large pan/skillet and fry the patties over medium heat.</div><div class="separator" style="clear: both; text-align: left;">5. Serve with sweet & sour Thai chilli sauce.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-47426358445792239252012-01-19T20:30:00.001+08:002012-04-10T18:54:00.977+08:00Spaghetti Aglio Olio with Spam Meat & PrawnsA kind neighbour sent this to me for lunch and I love it so much that I got the recipe from her. One of the most simplest pasta recipes I've ever got! Simple and yummy.....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrO4fIo95aeG45gH4YoxVg_TLdDixAW14hdzYt5waD6i0sJoE36CcTtG3vCTI3_nRwemiwwtGZv4QvZlM33f0JZ0NgdsxSyfV5p0fkrbNM5bHhbZCwUgQ5vrESlMYyu50WyQg5gTy7ME/s1600/IMG_2363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrO4fIo95aeG45gH4YoxVg_TLdDixAW14hdzYt5waD6i0sJoE36CcTtG3vCTI3_nRwemiwwtGZv4QvZlM33f0JZ0NgdsxSyfV5p0fkrbNM5bHhbZCwUgQ5vrESlMYyu50WyQg5gTy7ME/s400/IMG_2363.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients:</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Spaghetti or spaghettini</div><div class="separator" style="clear: both; text-align: left;">Spam luncheon meat (available at the non-halal section in most supermarkets) - cut into cubes</div><div class="separator" style="clear: both; text-align: left;">Prawns (shelled & deveined) *optional*</div><div class="separator" style="clear: both; text-align: left;">Coriander leaves</div><div class="separator" style="clear: both; text-align: left;">Portobello mushroom (optional) - sliced thinly</div><div class="separator" style="clear: both; text-align: left;">2 tbsp onion (slice thinly)</div><div class="separator" style="clear: both; text-align: left;">3 tbsp chopped garlic</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Method:</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Boil water & cook the spaghettini til al-dente. Put in a few drops of olive oil to prevent them from sticking to each other. Leave aside.</div><div class="separator" style="clear: both; text-align: left;">2. Pan fry the spam meat and prawns. Leave aside.</div><div class="separator" style="clear: both; text-align: left;">3. Fry onion and mushroom with some olive oilr and leave aside.</div><div class="separator" style="clear: both; text-align: left;">4. Fry chopped garlic with olive oil and toss in spaghettini. DO NOT let the garlic turn brown. Add a pinch of salt and pepper to taste. Turn off fire immediately and toss in the remaining ingredients (spam meat and prawns)</div><div class="separator" style="clear: both; text-align: left;">5. Garnish with coriander leaves and chilli flakes/coarse black pepper (optional)</div><div class="separator" style="clear: both; text-align: left;"><br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-71345430630132363722012-01-19T19:29:00.001+08:002012-01-19T20:16:44.731+08:00Fried lo shu funOne of my lazy dishes and the kids/ favorite....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3eDLQtGBxwpnhOzXNmGKA4V11tS01kW5kFBPMcexItUNlPS_rLReDyHhexvhxPXgrrL4hphiX6yK7emNQET53vrU5_plIZFUF7-nkXvUZMr3F1Owf89l0mQhyQYLMW6NEaZPaGS52I0/s1600/IMG_2844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3eDLQtGBxwpnhOzXNmGKA4V11tS01kW5kFBPMcexItUNlPS_rLReDyHhexvhxPXgrrL4hphiX6yK7emNQET53vrU5_plIZFUF7-nkXvUZMr3F1Owf89l0mQhyQYLMW6NEaZPaGS52I0/s400/IMG_2844.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients:</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">200gms minced meat (any meat of your choice)</div><div class="separator" style="clear: both; text-align: left;">1 packet of lo shu fun (sold mostly in hypermarkets & wet markets)</div><div class="separator" style="clear: both; text-align: left;">any green vege of your choice</div><div class="separator" style="clear: both; text-align: left;">1 carrot (cut into match stick size)</div><div class="separator" style="clear: both; text-align: left;">3 tbsp of chopped preserved radish (choy po)</div><div class="separator" style="clear: both; text-align: left;">fish cake or fishballs (sliced)</div><div class="separator" style="clear: both; text-align: left;">1 tbsp each of chopped onion and garlic</div><div class="separator" style="clear: both; text-align: left;">1 egg (optional)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><u>Sauce (A)</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 - 5 tbsps Del Monte tomato sauce</div><div class="separator" style="clear: both; text-align: left;">2 tbsp oyster sauce</div><div class="separator" style="clear: both; text-align: left;">dark soy sauce to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><u>Method:</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Marinade the minced meat with light soy sauce and pepper for about 2 hours and refrigerate it.</div><div class="separator" style="clear: both; text-align: left;">2. Heat up the wok with 3 tbsp of oil. Stir in chopped onion and garlic</div><div class="separator" style="clear: both; text-align: left;">3. Add in minced meat and fry til it's thoroughly cooked. Add in fish cake/fishballs.</div><div class="separator" style="clear: both; text-align: left;">4. Add in the sauce and stir well before adding in the carrots and vege. Stir fry til vege is half cooked.</div><div class="separator" style="clear: both; text-align: left;">5. Add in lo shu fun and stir thoroughly till all ingredients are thoroughly mixed and cooked.</div><div class="separator" style="clear: both; text-align: left;">6. Serve hot with cut fresh chillies. Sprinkle some fried onion or spring onion for garnishing.</div><div class="separator" style="clear: both; text-align: left;"><br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com1tag:blogger.com,1999:blog-6544648525237809138.post-15414584538612868512012-01-19T19:12:00.000+08:002012-01-19T19:12:40.287+08:00Sweet and sour spareribsGot this from a fren who got it from the newspapers.....tried and tested - superb! As usual, I did some adjustments here and there to get the taste that I like :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyyPBI00QIjwGefG84eN1coY-1CET6l9GGQgaK5VNu8G86yRFtHmlBmQ7Rx_wW99yVycj_-ICpRQrVYS8L8xcCsEqOqDoDAHT8CeN_RK4lxJGl57s-YfY-aAYNlSZrMza0LmfK0Di6NA/s1600/IMG_0378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyyPBI00QIjwGefG84eN1coY-1CET6l9GGQgaK5VNu8G86yRFtHmlBmQ7Rx_wW99yVycj_-ICpRQrVYS8L8xcCsEqOqDoDAHT8CeN_RK4lxJGl57s-YfY-aAYNlSZrMza0LmfK0Di6NA/s400/IMG_0378.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">600gm - 1kg spareribs</div><div class="separator" style="clear: both; text-align: left;">1 cucumber (cut into an-inch length) *seed removed*</div><div class="separator" style="clear: both; text-align: left;">1 big onion (wedged into quarter)</div><div class="separator" style="clear: both; text-align: left;">1 tomato (wedged into 6 parts)</div><div class="separator" style="clear: both; text-align: left;">1 capsicum (cut according to your preference)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Marinade (A)</div><div class="separator" style="clear: both; text-align: left;">1 tbsp oyster sauce</div><div class="separator" style="clear: both; text-align: left;">1 tbsp light soy sauce</div><div class="separator" style="clear: both; text-align: left;">2 tbsp ginger juice (I dont think this is necessary but no harm adding)</div><div class="separator" style="clear: both; text-align: left;">2 tbsp Shao Hsing Hua Tiau Wine (Chinese wine)</div><div class="separator" style="clear: both; text-align: left;">3 tbsp sugar </div><div class="separator" style="clear: both; text-align: left;">1 egg, lightly beaten</div><div class="separator" style="clear: both; text-align: left;">1 tbsp cornflour</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp pepper</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sauce (B)</div><div class="separator" style="clear: both; text-align: left;">2 tbsp Worchestershire sauce</div><div class="separator" style="clear: both; text-align: left;">2 tbsp A1 sauce (available at all hypermarkets)</div><div class="separator" style="clear: both; text-align: left;">6 tbsp tomato sauce (more if you like thicker sauce with more tomato taste)</div><div class="separator" style="clear: both; text-align: left;">1 tbsp chilli sauce (optional if you have children)</div><div class="separator" style="clear: both; text-align: left;">2 tbsp lemon juice (u can replace this with vinegar)</div><div class="separator" style="clear: both; text-align: left;">1.5 tbsp sugar</div><div class="separator" style="clear: both; text-align: left;">100ml water</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Method:</div><div class="separator" style="clear: both; text-align: left;">1. Soak the cucumber with 2 tsp sugar and vinegar for about 3 hours. Vinegar to cover the entire cucumber pieces. Leave aside. </div><div class="separator" style="clear: both; text-align: left;">2. Cut spareribs into bite-sized pieces and marinate in Marinade (A) for several hours or preferably overnight in the refrigerator.</div><div class="separator" style="clear: both; text-align: left;">3. Heat oil in a wok and deep-fry marinated spareribs until golden brown and cooked thoroughly. Leave aside.</div><div class="separator" style="clear: both; text-align: left;">4. Combine sauce (B) in a non-stick saucepan. Add in capsicum and tomato wedges. Stir til capsicum & tomatoes are partially soft.</div><div class="separator" style="clear: both; text-align: left;">5. Add in big onions.</div><div class="separator" style="clear: both; text-align: left;">6. Put in pre-fried sparerib pieces and simmer gently over low hear until well combined and gravy is thick. Turn off fire. Remove cucumber fr the jar of vinegar and sugar and add into the pot. Stir well and serve hot.</div><div class="separator" style="clear: both; text-align: left;"><br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-35653516973891801192011-10-21T15:57:00.001+08:002011-10-21T16:01:34.605+08:00Mi Hoon Kueh -Typical Hokkien Favourite<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVck_8fO-UyvroB9xukgvYWStVCzyem-N2yaQd8pWM6xfVulmqWacJVDSKXpekgymni6K9MANgPcAv-d6_CrSF2gZozlI-pCYMnkFISMxa0YuhA_JVK4Q70QIApwLYl1XHsRZSN1jYzqk/s1600/IMG_2645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVck_8fO-UyvroB9xukgvYWStVCzyem-N2yaQd8pWM6xfVulmqWacJVDSKXpekgymni6K9MANgPcAv-d6_CrSF2gZozlI-pCYMnkFISMxa0YuhA_JVK4Q70QIApwLYl1XHsRZSN1jYzqk/s320/IMG_2645.JPG" width="320" /></a></div><br />
This dish never failed to bring back my childhood memories growing up in Klang and having it pretty often either for lunch or dinner. This is indeed a typical Hokkien dish as the name of the dish itself - Mi Hoon Kueh simply derives from the direct translation of "flour cake" in Hokkien.<br />
<br />
Memories of my aunty cum nanny kneading the dough from scratch (flour, egg, cooking oil, water) are still fresh in my mind.....however I have to admit that I've 'cheated' in the dough part simply because I tried kneading it myself and failed miserably. Found the easy way to make this dish without the dough-kneading process - pre-packed dried noodles (picture below) found in an Organic shop near my place ;). As an aternative, u can also use the pre-packed chinese noodles (pan mee) found in many supermarkets. Sometimes, I replace it with mee suah (rice vermicelli) as well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_55-JNOXdcMLbYPZXbyx7wzkw3EuGzywketOiD9PzPgSaFOZydKWrD-baNqb1ru16397O0UbBf83diBANhRHRCNmAxyfnE-4efu-HQ6xbqpFY5iXytObVHJ7o7-FHz-YBmWsE0pRjqE/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_55-JNOXdcMLbYPZXbyx7wzkw3EuGzywketOiD9PzPgSaFOZydKWrD-baNqb1ru16397O0UbBf83diBANhRHRCNmAxyfnE-4efu-HQ6xbqpFY5iXytObVHJ7o7-FHz-YBmWsE0pRjqE/s320/photo.JPG" width="240" /></a></div><br />
Ingredients for a hearty bowl of Mi Hoon Kueh (serves 5):<br />
<br />
Soup/broth:<br />
One full handful of dried anchovies (ikan bilis)<br />
6 big bowls of water<br />
few pieces of dried scallops (washed)<br />
3 tbsp chopped garlic<br />
<br />
Condiments:<br />
1 big piece of black fungus (soaked and sliced thinly)<br />
6 pieces shitake mushrooms (soaked and sliced thinly)<br />
100g minced meat (pork/chicken) seasoned with light soy sauce and pepper<br />
1 tbsp each of chopped garlic and shallots<br />
1 tsp tauchu paste<br />
sugar, salt & pepper to taste<br />
fresh spinach or any green vege of your choice. (washed and leave aside)<br />
deep fried crispy anchovies (prepared in advance)<br />
deep fried crispy shallot for garnishing<br />
fresh egg (optional)<br />
<br />
...and of course the main ingredient of all - the Mi Hoon Kueh itself ;)<br />
<br />
Method:<br />
Soup/broth:<br />
1. In a deep cooking pot, sautee 2tbsps garlic until fragrant and add in the dried scallops. Add in 3 big bowls of water and bring to boil. (Pot A)<br />
2. In another separate pot, sautee 1 tbs garlic and anchovies and fry til fragrant. Add in the balance of the water and bring to boil. (Pot B)<br />
3. At slow fire, leave both pots to simmer for about 15 mins.<br />
4. Sieve the ingredients in Pot B and add in the broth into Pot A, with the remnants of anchovies removed.<br />
5. Leave Pot A to simmer for another 10 mins.<br />
<br />
Main condiments:<br />
<br />
1. In a frying pan, sautee the garlic and shallot with some cooking oil and add in the seasoned meat. Fry til meat is thoroughly cooked.<br />
2. Add in black fungus and mushroom and fry till fragrant. Add in tauchu, some sugar, salt and pepper to taste.<br />
3. Dish out and put aside for serving later.<br />
<br />
Serving:<br />
1. Scoop enough soup for a bowl and add in your preferred amount of the mi hun kueh pieces/noodles. Continue stirring so that the noodle pieces would not clump together.<br />
2. Add in spinach and leave to boil until spinach is softened. Crack in an egg (optional).<br />
3. Garnish with the earlier fried meat, shallots and anchovies. Serve hot.<br />
<br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-76684868881618780792011-10-21T15:15:00.000+08:002011-10-21T15:15:57.572+08:00Peach Salsa Dip for Nachos/Tortilla ChipsA recipe shared by a closed friend with a bit of changes made to my liking ;)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgiKtTawNj_v7tJ4k4XgcSn1RQm6hVGQGN9cZDf_yXEyoSh3JoDoBCbt5yZc1mu-mvO7Omj9YbBd7N_XBiOwwaGRCXJoc8jGMixR7AJ1lSPFqvNHu80B0HnE6JiyG_bJXuhV545u13VA/s1600/IMG_2632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgiKtTawNj_v7tJ4k4XgcSn1RQm6hVGQGN9cZDf_yXEyoSh3JoDoBCbt5yZc1mu-mvO7Omj9YbBd7N_XBiOwwaGRCXJoc8jGMixR7AJ1lSPFqvNHu80B0HnE6JiyG_bJXuhV545u13VA/s320/IMG_2632.JPG" width="320" /></a></div><br />
<br />
Ingredients:<br />
1 canned peach (chopped semi fine)<br />
1 capsicum (chopped)<br />
2 tbsps chopped coriander leaves<br />
2 tbsps chopped peppermint leaves<br />
1/2 big onion (chopped)<br />
1 lemon (juice squeezed)<br />
Vinegar and honey to taste<br />
<br />
Method:<br />
Mix everything together and serve with fresh crispy, crunchy plain nachos or tortilla chips.<br />
A perfect appetizer for an evening of western cuisine menu. Goes well with wine too!<br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-18011531772432496002011-10-21T15:01:00.003+08:002012-04-10T18:55:00.680+08:00Hearty meat porridgeOne of my self-improvised porridge recipes which makes my kids consume all the vege unknowingly :D<br />
The one I'm about to share here is one with minced pork. You can also simple replace the pork with fresh fish fillet as a variation to your menu.<br />
<br />
Ingredients:<br />
<br />
200g mince pork (seasoned with light soy sauce and pepper for about 2 hours)<br />
2 cups of rice<br />
2 tbsp chopped garlic<br />
1 whole carrot (chopped or grated) or any chopped vege of your choice<br />
chopped spring onions for garnishing<br />
about 2 litres of water (or according to how you prefer your porridge to be)<br />
<br />
Method:<br />
1. Wash the rice and leave aside<br />
2. Heat up the wok (or non-stick deep cooking pot) and add in some cooking oil and sautee the garlic for abt 30 seconds.<br />
3. Add in the washed rice and fry til they turn aromatic.<br />
4. Add in the water and leave to boil.<br />
5. Add in the minced pork (bit by bit using a table spoon) once the rice in the pot expand and turned semi rice-like. (picture below)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CztFummuNjGTYX90f6yuABZ3O3VBAUbotPtZft8yhxX4cYcTWq66e_zI2bMFBrJBMJ6uESNhBvO6fSuXYXk0Y4cMvIlxSmf8nD_dcvk1gu6dacWi0lQay0Yj6Q8MXjTn6qGBZSKwPs0/s1600/IMG_2680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CztFummuNjGTYX90f6yuABZ3O3VBAUbotPtZft8yhxX4cYcTWq66e_zI2bMFBrJBMJ6uESNhBvO6fSuXYXk0Y4cMvIlxSmf8nD_dcvk1gu6dacWi0lQay0Yj6Q8MXjTn6qGBZSKwPs0/s320/IMG_2680.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. Stir occasionally while dropping in the minced pork (at slow fire)</div><div class="separator" style="clear: both; text-align: left;">7. Once all the minced pork are added in, put in the carrot or vege into the boiling porridge.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBd_cd4cnXo7Gi-f2o27gS3G-4Lau2OortILwIenwQQG9PWDBJnGmH0Q2n4uNLrkf7hE1qnRqNHxV66QDATtpAMFSZX_SArW2jeT-5f1uO5vqyO0vGv-R3bD6wYhmVEqFTeqfi5ppI5GU/s1600/IMG_2682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBd_cd4cnXo7Gi-f2o27gS3G-4Lau2OortILwIenwQQG9PWDBJnGmH0Q2n4uNLrkf7hE1qnRqNHxV66QDATtpAMFSZX_SArW2jeT-5f1uO5vqyO0vGv-R3bD6wYhmVEqFTeqfi5ppI5GU/s320/IMG_2682.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">8. Stir the porridge and leave to boil for a lil while longer or according to your prefered rice texture. We like having our porridge still looking rice-like :)</div><div class="separator" style="clear: both; text-align: left;">9. Garnish with spring onion (optional) and serve hot.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXd6qAaiSbLmarb2OzKlbgg41yr-82KVBSJtHJAfnIbLE4LkkBDdbug56McbMh7mQeiic72HlD_WrL3D_fHTdep2gZCRuSR8r6V0WuwkK-MQRMuNIRYee2D-iGSLthic5xjDyKWtv1n8/s1600/IMG_2683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXd6qAaiSbLmarb2OzKlbgg41yr-82KVBSJtHJAfnIbLE4LkkBDdbug56McbMh7mQeiic72HlD_WrL3D_fHTdep2gZCRuSR8r6V0WuwkK-MQRMuNIRYee2D-iGSLthic5xjDyKWtv1n8/s320/IMG_2683.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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*for fish porridge, simply replace minced pork with fish fillet and boil to your preferred texture*<br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-82411987412777212302011-10-21T14:37:00.000+08:002011-10-21T14:37:31.265+08:00For the kids - omelette and minced pork with tauchu pasteI make this dish at least once a fortnight simply bcos my boys love it and it's easy to prepare as well...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjQg2khzRMIQg9eWAeaEF08ins-2eUVffURe3pMGZ6QRRHEeZD4x_gyRwA5uErsrpE39v7G7b7_ziFHYS53WI6nU040EBw3mk9_Q0xb4jhuRZAyYDV6M8sfheY3-tdvUq0oZ-d2ro0JY/s1600/IMG_2445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjQg2khzRMIQg9eWAeaEF08ins-2eUVffURe3pMGZ6QRRHEeZD4x_gyRwA5uErsrpE39v7G7b7_ziFHYS53WI6nU040EBw3mk9_Q0xb4jhuRZAyYDV6M8sfheY3-tdvUq0oZ-d2ro0JY/s320/IMG_2445.jpg" width="240" /></a></div><br />
<br />
Ingredients (serves 5):<br />
6 eggs<br />
1 tbsp tauchu (bean) paste<br />
1 tbsp oyster sauce<br />
200g minced pork (seasoned with light soy sauce and pepper)<br />
salt, light & dark soy sauce, sugar and pepper to taste<br />
1 tbsp cornflour mixed with 1.5 cups of water<br />
1 tbsp chopped garlic<br />
cooking oil<br />
<br />
Method:<br />
1. Beat the eggs and add in some light soy sauce and pepper to taste.<br />
2. Make a huge omelette out of the 6 beaten eggs. Cut into small pieces and leave aside.<br />
3. Heat up the wok and add some cooking oil.<br />
4. Sautee the garlic and add in the minced pork.<br />
5. Fry till pork is well cooked. Add in tauchu paste and 1/2 tsps of sugar. Next add in the oyster sauce.<br />
6. Add in the corn flour water and about tbsp of dark soy sauce.<br />
7. Add in the prepared cut omelette. Stir thoroughly.<br />
8. Serve hot with white rice.<br />
<br />
*you can add in chopped carrots or any vege of your choice into this dish so that your kids will have a complete meal of meat & vege*<br />
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0tag:blogger.com,1999:blog-6544648525237809138.post-44881701820068027012011-08-22T22:35:00.000+08:002012-10-16T18:45:33.439+08:00Salted baked chicken/fishThis is one of the simplest recipes I've invented which is easy, simple, yet flavourful....especially for those of you who love the aromatic chinese herb, <i>tong kwai.</i><br />
<i><br />
</i><br />
What you need (for measurement of 4 chicken thighs):<br />
<br />
4 chicken thighs (skin and fat removed)<br />
2 slices of <i>tong kwai. </i>More if you prefer a stronger flavour of the herb.<br />
1 tbsp sea salt (you can use the normal fine salt too). More if you prefer a much saltier chicken.<br />
foil wrapper (large enough to cover the chicken)<br />
<br />
<br />
Method:<br />
1. Rub the chicken thighs with salt and add in the <i>tong kwai</i>. Leave to marinate for at least an hour.<br />
2. Heat up oven at 180'C for 20 minutes before putting in the chicken for baking.<br />
3. Cover chicken with foil wrapper. You can either cover the whole top of your baking tray or wrap the chicken thighs. Optional :)<br />
4. Bake for 45mins. Serve hot.<br />
<br />
*you can replace the chicken with fish too, using the same method but shorter baking time - approx 35mins*<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kIalREi4B8oWWSSRvKfEAFCpt16857bZZaM-tlBT1t9SbIe-1ygoIWCn8zSClbc5n2IEDstRnw0E9sGHPRAoR-jS62PXvMsBdI5xuV8mNdyaULvF6O41utM5dWocBbh7eWH6lXOiQ4o/s1600/Baked+herbal+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kIalREi4B8oWWSSRvKfEAFCpt16857bZZaM-tlBT1t9SbIe-1ygoIWCn8zSClbc5n2IEDstRnw0E9sGHPRAoR-jS62PXvMsBdI5xuV8mNdyaULvF6O41utM5dWocBbh7eWH6lXOiQ4o/s320/Baked+herbal+chicken.JPG" width="320" /></a></div>
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Churned out directly from Aniston's Kitchen...Kathrynehttp://www.blogger.com/profile/04077584992709616296noreply@blogger.com0