McCormick Thai Dry Curry

Preparation: 25 - 30 mins
Serves: 3 - 4

800 gm chicken (chopped into bite-sized pcs)
140 ml thick coconut milk
1 Bombay onion, sliced
4 thin slices of fresh young ginger
2 stalks curry leaves
2 kaffir lime leaves, crushed

(A)
1 tsp mustard seeds
1 star anise
2 cardamom pods, split
4 - 5 tbsps cooking oil

Spices (ground and combined into a paste)
12 dried red chillies, seeded
3 tbsps McCormick Thai Hot Seasoning
1 tsp McCormick Black Pepper Ground

Method:
1. Heat oil in a preheated wok, fry ingredients (A) - onion, ginger and curry leaves until fragrant. Add ground combined spices. Fry for 20 - 30 secs
2. Stir in chicken pcs and fry until well combined. Add 2 tbsps thick coconut milk. Simmer over gentle low heat for about 8 - 10 mins
3. Add in remaining coconut milk and bring to a simmering boil. Reduce the heat and add kaffir lime leaves. Continue to simmer until chicken is cook or gravy is thick. Add seasoning to taste

Stir Fried Four Seasons from McCormick

Preparation: 25 - 30 mins
Serves: 4 - 5
 
50 gm four-angled beans, cut into 5 - 6 cm lengths
75 gm French beans, cut into 5 - 6 cm lengths
75 gm sweet snow peas, tops and tails removed
75 gm long beans, cut into 5 - 6 cm lengths
12 dried red chillies, washed
3 cloves garlic, sliced thinly
3 slices ginger, 2 tbsps dried prawns, washed, soaked and chopped
1 fresh red chili, seeded and sliced into wedges
2 tbsps oil and 1/2 tbsp sesame oil

Sauce:
2 tbsps McCormick Chinese Szechuan
1/4 tsp McCormick White Pepper Ground
1 1/2 tbsps Kikkoman Oyster Sauce
1 tbsp light soy sauce
1/2 tsp sesame oil
1 tsp sugar or to taste
1 tbsp black vinegar
1 - 2 tbsp water

Method:
1. Combine sauce ingredients in a small bowl
2. Heat 1 cup oil in a wok until hot, add the long beans and French beans. Fry until they begin to crinkle and become soft without burning. Remove and drain. Discard the oil
3. Heat 2 tbsps oil and sesame oil in the wok until hot, add garlic, ginger and dried prawns. Stir-fry for 30 secs. Add dried chillies and continue to fry for an extra 10 - 20 secs
4. Add the pre-fried beans, sweet peas and the combined sauce. Cook for 1 - 2 mins. Add the four-angled beans and fresh red chili. Stir well to combine then dish out and serve

Stir-fried Noodles with Chicken and Walnut by Samantha Thiessen

Preparation: 15 mins
Cook: 15 mins
Serves: 4 - 5

2 tbsps corn oil
1 tbsp minced ginger
1 clove garlic, minced
450 gm skinless, boneless chicken breasts, cut into strips
4 spring onions, cut into 1 cm lengths
1 cup frozen mixed vegetables, thawed
1/2 cup fresh asparagus
200 gm dried noodles, boiled (use non-fried for healthier choice)
1/4 cup walnuts, toasted, chopped

Sauce:
1 1/2 tbsps Chinese cooking wine (optional)
4 tbsps oyster sauce
1 1/2 tsps sesame oil
1 can chicken broth and 1 can water (approximate 284 ml/ 10 oz can)
1/2 tsp minced ginger
1/2 tsp minced garlic
Pinch of Chinese 5-spice powder
Pinch of black pepper

Method:
1. To make sauce, combine oyster sauce, sesame oil, chicken broth, water, ginger, garlic, spice powder, pepper and cooking wine (optional), in a bowl. Set aside
2. Heat corn oil in a wok. Add minced ginger and garlic, stir-frying for 30 secs. Add chicken and cook for about 5 mins. Add the spring onions, mixed vegetables and asparagus; cook for another 5 mins. Add combined sauce and mix well

Mulligatawny Soup by Samantha Thiessen

Preparation: 25 mins
Cook: 40 mins
Serves: 6

1/2 tbsp butter or margarine
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup carrots, chopped
1 clove garlic, minced
2 boneless chicken breasts, cut into cubes
2 tsps meat curry powder
3 cups chicken broth or bouillon (use canned)
1 x 400 gm can diced tomatoes
1/4 cup uncooked rice
1/2 tsp salt
1/4 tsp pepper
1 green apple, peeled, diced
1 1/2 tbsps fresh parsley, chopped (optional)
1/2 tbsp lemon juice

Method:
1. Melt butter or margarine in a soup pot over medium fire. Add celery, onion, carrots and garlic, stirring for 1 to 2 mins. When vegetables are softened, add the chicken and cook for 7 to 10 mins
2. Add curry powder, broth, tomatoes, rice, salt and pepper. Bring to boil then reduce to a simmer for 15 mins. Add apples and parsley (optional), simmer for another 10 mins. Remove from fire; stir in lemon juice. Serve hot

Hawaiian Pizza by Samantha Thiessen

Preparation: 10 mins
Cook: 15 mins
Serves: 4

1/2 cup pasta or pizza sauce
Ready-made pizza dough or crust for 4 (thaw before baking if buying frozen)
1/2 brinjal, sliced thinly
1/2 cup diced tomato (optional)
3 slices pork bacon, cut into strips or squares
1/2 cup diced pineapple (canned and drained or fresh)
1 cup low-fat mozzarella or cheddar cheese, grated

Method:
1. Spread tomato sauce thinly on pizza crust or dough. Arrange vegetables and pork bacon on pizza
2. Sprinkle pineapple and cheese over top. Bake in a 225'C oven for 10 to 15 mins or until edge of crust is golden brown and topping is bubbly

Fruity Cinnamon Roll by Silver Bird

375 gm Silver Bird Fruit Mix
200 gm butter
150 gm sugar
1 tsp salt
5 eggs
1000 gm wheat flour
90 gm yeast
480 gm liquid milk
150 gm cinnamon powder
120 gm butter (for filling)

Method:
1. Sieve flour and preweight all ingredients
2. Mix flour, butter, sugar, salt, eggs, milk, yeast and 255 gm of Silver Bird Fruit Mix using hook with low speed for 2 mins
3. Change to medium speed and mix until a dough formed. Rest the dough till double in volume
4. Punch the dough with fist to expel excessive gases
5. Scale the dough into 2 portions
6. Roll each piece of dough into 2 cm thick, rectangular shape
7. Brush with butter (filling), sprinkle cinnamon powder and 60 gm of Silver Bird Fruit Mix for each dough
8. Roll up like a swiss roll
9. Cut into 2.5 cm rolls and place roll with cut side down in a greased baking tray
10. Proof in a room temperature for about 15 mins
11. Bake at 200'C (375'F) till golden brown in colour
12. Ready to serve

Eggs with Ginger and Onion Soup by me

A simple soup :-) Good for windy stomach :p

Just slice ginger and onion. Heat up some oil in wok and add both the sliced ginger and onion in. Stir-fry until fragrant. Crack eggs into the wok and scramble it together with the sliced ginger and onion. Pour water in, depending how much soup you want, and cover it with hood to let it boil. Once boiling, add salt and pepper to taste. It's ready to be served.

Deluxe Fruit Cake by Silver Bird

375 gm "Silver Bird" Fruit Mix (cut into smaller pieces)
250 gm butter
250 gm soft brown sugar
6 eggs (use 4 whites only)
100 gm toasted cashew nuts (chopped)
2 tbsps honey
2 tbsps ginger (optional)
1/2 tsp cinnamon powder
1/2 tsp ginger juice
1/2 tsp clove powder
1/2 tsp grated nutmeg
350 gm plain flour (sifted twice)
25 gm cornflour (sifted twice)
2 leveled tsps baking powder (sifted twice)

Method:
1. Pre-heat oven to warm 120'C (325'F)
2. Grease 8" or 20 cm round cake tin. Line with double greaseproof paper
3. Cream butter until white. Add in soft brown sugar, a little at a time until the mixture is fluffy. Add eggs, one at a time, beating well after each addition
4. Add in sifted flour to creamed butter mixture. Stir in honey. Add "Silver Bird" Fruit Mix and the spices followed by chopped toasted cashew nuts. Mix well until ingredients are well blended
5. Pour into prepared tin and bake in oven for 1 1/2 to 2 hrs

Hokkien Meat Dumpling

Taken from The Malaysian Women's Weekly June 2003 Issue (Pic Googled)

Preparation: 40 mins (excludes soaking time)
Cook: 2 hours
Makes: 20 dumplings

1kg pork loin/ belly, cut into 20 pcs
1 1/2 kg glutinous rice
40 small dried Chinese mushrooms, stalks removed, soaked in water overnight
3 tbsps oil
2 tbsps minced garlic
40 dried chestnuts
1 tbsp dark soy sauce
Bamboo leaves, soaked in water for 2 to 3 hrs and wiped dry

Seasoning for pork:
3 tbsps dark soy sauce
3 tbsps light soy sauce
2 tbsps salt
1 tbsp cooking wine
2 tsps five spice powder

Seasoning for rice:
4 tbsps minced garlic
3 tbsps salt
2 tbsps dark soy sauce

Method:
1. Season pork with dark soy sauce, light soy sauce, salt, cooking wine and five spice powder. Set aside
2. Soak rice with enough water to cover for 4 hrs. Drain well and fry with garlic, salt and dark soy sauce. Mix well. Remove from the wok and leave to cool
3. Boil drained Chinese mushrooms in water to cover. Add 1 tbsp sugar. Allow to cook until soft, about 3 to 5 mins
4. Heat oil in a wok over a medium fire. Stir-fry garlic until brown and fragrant, about 5 mins
5. Add chestnuts and mushrooms. Mix well. Add dark soy sauce and mix well again. Dish out and allow to cool
6. Once the dumplings are folded, bring a large pot of water (it should be large enough to hold 20 dumplings) to a boil. Or bring 2 medium-sized pots of water to the boil. Once it comes to a rolling boil, add the dumplings. The water should cover the dumplings completely. Boil for 2 hrs over a high fire. If the water runs low, add more fresh boiling water. Never add cold water to the pot

How to fold dumplings:
A. Fold bamboo leaves into a shallow cone
B. Place 1 1/2 to 2 tbsps rice into the hollow of the cone. Add a piece of pork, 2 mushrooms and 2 chestnuts
C. Top with another 1 1/2 to 2 tbsps glutinous rice
D. Fold into a triangle and tie with string. Continue the process until all ingredients are used up

Apples with Honey Dates Drink by me

A simple cooling water (leong sui)… apples with honey dates (mat chou) drink...

Peel, core and cut apples into chunks. Put it in a pot of water. Add honey dates and bring it to a boil. Lower the fire and let it simmer for about an hour or so. Cool it and serve.

White radish with dried pear soup by me

Cut white radish into chunks and put it in a pot of water together with some chicken bones. Add a few slices of dried pear which is available in pre-pack as per picture below. Bring it to a boil then set fire to low and let it simmer for about an hour or so. Add salt to taste.

 Pre-pack dried pear, easily available at Chinese medicine shop.

Chilled Tomato Salad by me

Easy peasy chilled tomato salad:

Slice tomatoes and place it on a plate. Pour some light soya sauce all over it. Sprinkle some pepper all over it. Refrigerate it and serve once it is chilled.

Kon Lou Mee by me

This is an easy to make kon lou mee (dry noodle)… using Wan Tan Mee which can be easily bought from supermarkets.

Pour some oyster sauce, light soya sauce, sesame seed oil and a dash of pepper into a mixing bowl. Set aside. Boil a pot of water. Dip wan tan noodle into boiling water until soft. Remove it with strainer and dip it into a pot of cool water. Remove it again with strainer and dip it again in boiling water. Remove it immediately and pour it into the the mixing bowl. Mix it all together and serve immediately.

You can serve it with vegetables or meat or just eat it plain.

Stir-fry Pork with Mui Choy, Yellow Squash Soup & Fried Egg with Onions by me

Stir-fry Pork with Mui Choy (Pickled Chinese Cabbage):
Rinse away the salt from mui choy so that it would not be too salty. Sliced it to bite-sized portion. Set aside. Marinade sliced pork with light soy sauce, cornflour and oyster sauce for a few hours. Heat up some oil and cook garlic until fragrant. Add marinated pork and stir fry for a few mins. Add sliced mui choy and stir fry for another few mins. Add some water, depending how much gravy you want, and cover with hood to allow it to simmer for about 15 mins or until cook. Salt and pepper to taste.


Yellow Squash Soup (Low Wong Kua Soup):
Half yellow squash and remove the seeds. Slice it into chunks and place it in a pot of water. Add pork ribs or chicken bones. Add cuttlefish, optional. Salt and pepper to taste. Bring it to a boil and then lower the fire. Let it simmer for awhile. Serve when ready. 

Fried Egg with Onions:
Whisk eggs with a little salt and pepper. Heat up some oil and add sliced onions, cook until fragrant. Pour whisked eggs and fry until cook. Serve immediately.

Warm Carrot Ginger Soup by Samantha Thiessen

Preparation: 20 mins
Cook: 20 mins
Serves 4 - 6

2 tbsps olive oil
1 onion, chopped
4 cups carrots, chopped
1.25 litres chicken broth (use canned)
1/2 cup fresh orange juice
2 tbsps grated ginger
1 tsp grated orange zest
Salt and ground pepper

Method:
1. Heat oil in a pan over a medium-high fire; cook onion and carrots until slightly softened, about 8 to 10 mins

2. Add broth, juice and ginger; bring to the boil. Lower fire and simmer for 15 to 20 mins or until carrots are softened

3. Add orange zest and puree mixture in a food processor until smooth. Return to pot and season with salt and pepper

Strawberry & Spinach Salad by Samantha Thiessen

Preparation: 15 mins
Serves: 4 - 6

8 cups baby spinach or regular spinach
1 cup strawberries, hulled and cut in half
2 green onions, sliced
1/2 cup sliced almonds

Dressing:
1/4 cup plain, low-fat yoghurt
1 tsp low-fat mayonnaise
2 tbsps orange juice
2 tbsps sugar

Method:
1. In a small bowl, whisk yoghurt and mayonnaise with orange juice and sugar. Set aside

2. Tear spinach leaves into bite-size pieces and remove stems. Toss into a mixing bowl. Add halved strawberries and sliced onions. Pour dressing over and gently toss. Sprinkle with almonds and serve

Note: This quick salad is packed with antioxidant goodness from spinach and strawberries