Creamy Broccoli Soup with Croutons

Ingredients:

Croutons

6 cup Baguette/hard bread, cubed
4 clove garlic, mashed
pinch of salt
2 tbsp chopped/dried parsley
1/3 cup olive oil

Soup

1 large head broccoli, washed, stem removed & roughly cut
2 tbsp butter
1 tbsp extra virgin olive oil
1 large onion, roughly sliced
2 cup water/stock
1½ tsp salt
1 tsp garlic powder
1/4 tsp black pepper
150 ml heavy cream
150 ml milk

Garnish

1 tbsp extra virgin olive oil
1 handful broccoli
some water for sprinkling
pinch salt
dash black pepper

Method:

To prepare the croutons:

Preheat oven to 200 °C.

In a large mixing bowl, mix bread cubes with all the ingredients and stir well to coat homogeneously.

Spoon onto a baking tray and spread out evenly into single layer.

Bake in the preheated oven for 15 minutes and stir occasionally about two times during baking.

Remove from oven and set aside.

To prepare the soup:

In a pot, melt butter in 1 tbsp of oil over medium high heat, saute onion until softened with occasional stirring.

Add-in half of broccoli, and stir for short while.

Pour-in stock and bring to boil.

Reduce heat, cover and let simmer until broccoli is tender.

Add-in the remaining broccoli, cover and simmer for about 5 minutes.

Remove from heat and blend it into smooth puree in several batches (depending on the size of your blender).

Transfer into saucepan/pot, season with salt, pepper and garlic powder, then stir in cream and milk over low heat right before serving.

Garnish with sauteed broccoli and serve with croutons.

To prepare the garnish:

In a saucepan, heat oil over moderate high heat and stir-fry broccoli for shot while.

Sprinkle-on some water, reduce heat and seasoning with salt and pepper.

Cook the broccoli accordingly with occasional stirring.

Summer Pasta Salad

Ingredients:

250g pasta of your choice (bow ties)

1 tsp salt

1/2 green/orange/yellow bell-pepper, cubed

1/2 cup cherry tomatoes

100g mozzarella cheese, cubed

few fresh basil leave

Dressing

1/2 cup extra virgin olive oil

1/4 cup lemon juice

1 tbsp oregano powder

1 tsp salt

1/2 tsp black pepper

Method

In a pot, boil enough water with 1 tsp of salt and cook pasta according to the written instruction on package, stir occasionally.

Drain the cooked pasta and transfer into a big salad bowl.

Mix-in the remaining vegetables and cheese.

Pour-in olive oil and lemon juice then sprinkles-on oregano powder.

Stir well and adjust taste with salt and pepper.

Stir-Fry Brussels Sprout

Ingredients:

1 medium bowl Brussels sprout, halved
1 handful sliced meat/chicken
2 inch carrot, skin removed & stripped
1 tbsp oil
1 clove garlic
1/4 cup water
1 tbsp oyster sauce
1 tsp fish sauce or to taste
1 tsp sesame oil
pinch white pepper powder
pinch sugar

Method:

In a wok, deep pan or pot, heat oil over medium high heat.

Sautes garlic till fragrant.

Add-in carrot and meat, stir-fry till almost cooked.

Add-in Brussels sprout, stir-fry for short while.

Pour-in oyster sauce and fish sauce, stir-fry for another short while.

Pour-in water and simmer covered over reduced heat for few minutes (3-5 minutes).

Sprinkle with sesame oil, pepper and sugar, stir to incorporate (adjust taste accordingly).

Dish-up for serving.

Mixed Vegetables Quince

Ingredients:

Pastry:

150 g all-purpose flour
75 g butter, cut to small pieces
1/4 tsp salt
1 egg
enough water to blind

Filling:

2 cup cooked string bean, green peas and carrot
1 big onion, boiled/sauteed
1 cup(100 g) grated parmigiana cheese
3 eggs, beated
2 tsp olive oil
1 tsp garlic powder
2 tsp salt or to taste

olive oil, bread crumb and oregano for sprinkling

Method:

To prepare the pastry:

In a large bowl, mix together flour, butter and salt till crumbly (not to over-mix).

Add-in egg and slightly knead to smooth dough.

Gradually add-in enough water to blind dough if the dough still appear crumbly after the egg.

Shape dough into ball, wrap in plastic wrap and chill for at least 30 minutes.

To prepare the filling:

In a large bowl, mix-well all the filling ingredients, set aside.

To assembly the quince:

Preheat oven to 200 °C.

Roll out the chilled dough into thin sheet, transfer it into a small baking tray and press to form firm base.

Spoon-in the prepared filling.

Sprinkle-on enough olive oil, followed by bread crumb and oregano.

Bake in the preheated oven for 40 minutes or till set.

Japanese Eggplant Stir Fry

Ingredients:

1/2 cup oil, for blanching
1 Japanese eggplant, cut to bite size
1 tsp sesame oil or other vegetable oil
1 clove garlic, minced
1 tsp minced ginger
1 carrot, sliced
1 cucumber, sliced
1 fresh chilli, cut to silvers (optional)
1/2 tbsp light soy sauce/tamari or to taste
1/3 tbsp hoisin sauce
1/2 tbsp toasted sesame seed for sprinkle

Method:

In a wok, deep pan or pot, heat oil over high heat.

Blanch eggplant in hot oil for 2 minutes to maintain the bright color and texture.

Drain well on paper towels.

Heat sesame oil in a wok until almost smoking, sautes garlic and ginger till fragrant.

Add-in carrot and cucumber, stir-fry for about 1 minute.

Return the eggplant to wok and add chili if desire, stir fry for another minute.

Pour-in seasonings and stir-fry to coat.

Dish-up and transfer to a serving plate.

Sprinkle with sesame seeds and serve hot immediately with steamed rice.

CuttleFish Salad

Ingredients:

2 large dried cuttlefish
2 L cold water
2 tbsp potassium carbonate & sodium bi-carbonate solution (kan sui)

300 g young water convolvulus (sayur kangkung can be added)
3 tbsp sesame oil

hot boiling water for blanching
ice cold water for quenching

Sauce Ingredients (mix all together thoroughly):

2 tbsp hoisin sauce
1 tbsp hae ko (black prawn paste)
2 tbsp chili sauce
1 tsp toasted belacan powder (toasted dried shrimp paste)
1 tsp sugar
1 tbsp lime or lemon juice
1 tbsp water

Sesame seeds for sprinkling

Method:

In a large bowl, soak cuttlefish with water and kan sui overnight or till solften and double in size.

Changes the 2/3 of soaking water with fresh cold water by every few hours interval for the following hours till reach the maximum size.

Wash cuttlefish and cut into bite sizes; set aside.

Cut-off the lower end of cleaned water concolvulus vegetable and tie into a bunch (if applicable).

In a pot, heat enough water to boil.

Blanch the cuttlefish for a short while (about 2 minutes).

Transfer cuttlefish into ice cold water; set aside.

Blanch the vegetable for half minute, cut into 2 inch length and transfer onto serving plate.

Drizzle-on 2 tbsp of oil, top-on cuttlefish and pour-in the sauce and sprinkle with sesame seeds.

Nyonya Achar Awak (Spicy Nyonya Pickled Vegetables)

Ingredients:

2 cucumber, cut into 1 x 1/4 inch sticks (seeded)
1 carrot, cubed
1 tbsp salt

100 g string or long beans, cut into 1 inch length
few leaves of Chinese Cabbage, cut into 1 ½ inch squares
3 cup water
1/2 cup vinegar
2 tbsp salt
2 tbsp sugar

5 fresh red chili
15 shallot or 3 large onion
5 clove garlic
5 candle nuts
1 inch knob fresh turmeric
1 inch knob galangal
1 lemon grass
1 ½ tbsp toasted belacan (toasted dried shrimp paste)
40 mL water

1/2 cup oil
3/4 cup white rice vinegar
1 tbsp sugar
1 tbsp salt
3 lemon juice or 5 lime juice (about 50 mL)
1 cup crunched toasted peanut
1/2 cup toasted sesame seed

Method:

In a bowl, mix together cucumber, carrot and 1 tbsp salt, set aside for about 2 hours.

Rinse-well with running water and wring dry with clean towel; set aside.

In a pot, pan or wok, bring 3 cup water, 1/2 cup vinegar, 2 tbsp salt and 2 tbsp sugar to boil.

Blanch separately beans and cabbage for 1 minute each.

Remove from water, wipe dry with kitchen towels and dry further more under fan or strong sunlight for 1 hour or more; set aside.

Meanwhile, blend together red chili, shallot, garlic, nuts, turmeric, galangal, lemongrass and belacan with enough water (about 40 mL) to form paste; set aside.

In a large pan or wok, heat oil over medium high heat and saute the blended paste till fragrant and separates from oil (about 15 minutes).

Pour-in the remaining vinegar, salt and sugar.

Turn off the heat immediately once boil.

Stir-in carrot, cucumber, beans and lastly cabbage.

Add-in lemon juice and mix thoroughly.

Add-in peanut and sesame seeds and stir-well to mix (adjust taste according with vinegar, salt and sugar).

Transfer to container and keep in refrigerator for at least 2 hours or overnight till serve.

Onion Pie (Torta Insalata di Cipolla)

Ingredients:

Base:

230 g puff pastry (pasta sfoglia)

Filling:

25 g butter
2 tbsp olive oil
1 kg onion, sliced
2 eggs
1 cup milk and 90 g butter or 1 cup double cream
2 ½ tsp salt or to taste
1 cup Parmesan cheese

Method:

Preheat oven to 190 °C.

Roll out puff pastry together with the provided parchment paper on a lightly grease pie pan ( 28 cm in diameter); keep in refrigerator till use.

In a large saute pan, heat butter and oil over medium high heat.

Add-in onion and saute covered for about 30 minutes or till onion is softened and cooked (stir occasionally to avoid burning).

With another small pot, melt butter with milk over low heat, remove from heat and let cool to room temperature.

Beat-in egg, follow by cheese and salt.

Stir-in cooked onion and spoon the filling into the prepared pie case.

Bake in the preheated oven for 45 minutes, or until filling is lightly set or till surface is browned as prefer.

Best serve warm or at room temperature for party.

Sizzling Tofu

Ingredients:

12 slices of homemade tofu
2 tbsp oil
2 cloves garlic, finely chopped
5 dried chinese mushroom, soaked, drained and chopped/slices
handful of bay scallop, (optional)
handful of minced meat (pork/chicken/beef), (optional)
2 cups shrimps/pork/chicken stock/water

1 tbsp oyster sauce
1 tbsp fish sauce
1 ½ tbsp soy sauce or to taste
1/2 tsp sugar or to taste
1/4 tsp white pepper powder or to taste
cornstarch solution (2 tbsp cornflour in 1/4 cup water)
1 egg, beaten
1 tbsp sesame oil

enough chopped green onion for sprinkling

Method:

Heat oil in pan/wok over medium high heat, fry both sides of tofu till golden brown.

Remove tofu from oil and drain-well on absorbent paper towel.

Transfer tofu onto a serving plate; set aside.

Add garlic to hot pan and saute till fragrant.

Add-in mushroom and meat, stir-fry till meat is tender and just right cooked through.

Pour-in stock and bring to boil.

Seasoning with oyster sauce, fish sauce, soy sauce, sugar and pepper.

Pour-in cornstarch solution, bring to boil for 1-2 minutes.

Whisk-in egg to form fine streaks.

Drizzle-on sesame oil.

Remove gravy from heat and pour over tofu.

Sprinkle-on chopped green onion and serve immediately with rice.

Bean Sprout Salad (Kongnamul Muchim)

Ingredients:

3 handful bean sprout, cleaned

Dressing:

3 tsp chopped green onion
3 tsp minced garlic
1 tsp salt or to taste
1 tsp Korean chili powder or to taste
1 tsp sesame oil

Method:

Bring a pot of water to boil.

Add-in bean sprout and cook covered for about 5 minutes.

Drain cooked bean sprout and run-through ice cold water for about 3 minutes.

Drain well, pat-dry with kitchen towel and transfer onto serving plate; set aside.

In a small bowl, combine together all dressing ingredients.

To serve, pour dressing mixture onto the bean sprout and mix well.

Quick and Easy Swiss Chard Stir-Fry

Ingredients:

300 g swiss chard (bietole) or any dark green vegetable
2 tbsp cooking oil
2 cloves garlic, finely chopped
1 tbsp chicken/meat slices or shrimp/dried shrimp (optional)
2 tbsp water (add bit more if preferred)
1/2 tsp salt or to taste
deep-fried crispy shallot for sprinkling (optional)

Method:

Clean vegetable under running water and drained well.

Start from the stem, cut vegetable into 1 inch length.

Keep the stem and dark green leaf separated; set aside.

Heat oil in a wok or non-stick pan over medium high heat.

Stir-fry garlic until fragrant and starting to be golden brown (about 1 minutes).

Add-in meat slices or shrimp, stir-fry for another 1 minute or till cooked.

Add-in the stem, stir-fry for a short while (about 1 minute).

Add-in the remaining vegetable and stir-fry for another short while (about half minute).

Reduce heat to low, sprinkle-on water and salt, stir-fry till the vegetable is homogeneously cooked thoroughly (about half minute).

Dish-up and sprinkle on fried shallot.

Serve hot immediately with rice.

Stir-Fry Sambal Belacan Okra

Ingredients:

10 okra (lady finger), cut into about 4 cm length
2 tbsp cooking oil
2 cloves garlic, finely chopped
1 stalk green onion, chopped
1 tbsp dried prawn, soaked, drained and roughly chopped
2 tbsp sambal omelek chili paste
3 tsp belacan powder (toasted dried shrimp paste)
1 tsp sugar
1/8 tsp salt or to taste
1/4 cup (40 mL) water

Method:

Heat oil in a wok or non-stick pan.

Stir-fry garlic, onion and dried prawn until fragrant and starting to be golden brown (about 5 minutes).

Add chili paste and belacan powder, stir-fry for another 1 minute or till fragrant.

Add okra, stir-fry for 3-4 minutes.

Sprinkle with water and continue stir-frying for another 1 minute.

Add sugar and salt.

Reduce heat and simmer till okra just right cooked-through (still remain a bit of its crunchiness).

Dish up and serve hot with rice.

Avocado-Chicken Salad

Ingredients:

1 medium avocado, peeled and diced
1/2 cup left-over cooked chicken, sliced
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 carrot, sliced
1/4 lemon juice

Method:

In a large bowl, combine all ingredients.

Sprinkles with lemon juice and fold to mix.

Serve immediately.

Chickpeas-Black Bean Salad

Ingredients:

3/4 cup dried chickpeas
1/4 cup dried black bean
3 cups water
1/4 yellow bell pepper, diced
1 carrot, sliced
1 tomato, sliced
1/2 cucumber, sliced
1 tbsp sesame oil
1/4 tsp salt (optional)

Method:

Soak chickpeas and black bean overnight in water; drain.

Combine chickpeas, black bean and water in a rice cooker, cook till its automatically done.

In a large bowl, combine the chickpeas, black bean with all the remaining ingredients and stir-well to mix.

Serve immediately.

String Beans-Tuna Salad

Ingredients:

200 g string beans, cleaned and cut-off two ends
1 carrot, sliced
1/2 medium yellow bell pepper, cut into bite size
1/2 medium cucumber, sliced
1 (80 g) canned tuna in extra-virgin olive oil, drained.

Method:

Bring a bowl of water to boil, blanch string beans and carrot in boiling water for about 5 minutes or till tender, drain.

In a large bowl, combine the bean with the rest of ingredients and stir-well to mix.

Serve immediately alone or accompany with bread slices.

Stir-Fry Sambal Belacan String Beans

Ingredients:

200 g string bean, cut into 2 inch length
2 tbsp cooking oil
2 cloves garlic, finely chopped
1/2 onion, finely chopped
1 tbsp dried prawn, soaked, drained and roughly chopped
2 tbsp sambal omelek chili paste
3 tsp belacan powder (toasted dried shrimp paste)
1 tsp sugar
1/2 tsp salt or to taste
3/4 cup (120 mL) water

Method:

Heat oil in a wok or non-stick pan.

Stir-fry garlic, onion and dried prawn until fragrant and starting to be golden brown (about 5 minutes).

Add chili paste and belacan powder, stir-fry for another 1 minute or till fragrant.

Add string bean, stir-fry for 3-4 minutes.

Sprinkle with water and continue stir-frying for another 1 minute.

Add sugar and salt.

Reduce heat and simmer till string beans just right cooked-through (still remain a bit of its crunchiness).

Dish up and serve hot with rice.

Tandoori Potato Fingers

Ingredients:

10 small potato
2 cup water
3 tsp salt

Seasoning:

2 tbsp extra-virgin olive oil
2 tbsp tandoori masala
1/4 tsp salt

Method:

Preheat oven to 230 °C.

Line a large baking sheet with parchment paper, set aside.

In a bowl, dissolve 3 tsp salt with 2 cup water.

Peel potato, cut into finger size and immerse into the salt-water for 30 minutes.

Drain potato fingers on paper towel.

In a large bowl, mix together all the seasoning ingredients, add-in potato fingers and stir to evenly coated with seasoning.

Spread out potato fingers on the prepared baking sheet and bake for 45 minutes or until softened and cooked-through (stir from time to time for even baking).

Stir-Fry Sambal Belacan Cuttlefish-Kangkung

Ingredients:

250 g sayur kangkung (water convolvulus/water spinach vegetable), cut stalks into 2 inch lengths
1/2 cuttlefish, scored and cut into bite size
4 tsp homemade dried shrimp sambal belacan paste
1 large onion, finely chopped
2 clove garlic, finely chopped
2 tbsp cooking oil
water for sprinkling

Method:

Heat oil in a wok or non-stick pan.

Stir-fry garlic and onion until fragrant and starting to brown (about 5 minutes).

Add homemade dried shrimp sambal belacan paste, stir-fry for another 1 minute.

Add cuttlefish, stir-fry till cook-through (about 3 minutes).

Add vegetable, stir-fry for another 1 minute.

Sprinkle with some water and continue stir-frying for 1 minute or until vegetable wilts.

Dish up and serve hot with rice.

Soy Bean Milk

Ingredients:

1 1/2 cups dry white soy bean
800-1000 ml water
1 pandan leaf, cleaned and knotted
palm sugar or white sugar to taste

Method:

Soak soy bean overnight in water, drain.

Blend soy bean with 400 ml water for the first time.

Strain liquid manually by using a fine texture filter cloth, reserve soy bean residue.

Re-blend the soy bean residue with the remaining water for the second time, strain again.

Heat liquid along with pandan leaf over medium heat by continuous stirring.

Remove from heat immediately just right before boiling (dramatically proof-up in volume).

Serve hot or chill plainly or sweeten with palm sugar or white sugar.

Black Bean-Broccoli Salad

Ingredients:

3/4 cup dry black bean
250 g broccoli, cut into bite size
1/2 cup canned corn, drained
1 hard boil egg, sliced (omit it for vegetarian version)
2 tomatoes, sliced
3 dry Chinese mushrooms, soaked and sliced
1 tbsp olive oil
2 tbsp lemon juice
1/2 tsp salt

Method:

Soak black bean overnight in water, drain and steam together with mushroom over high heat to cook and soften (about 1 hour).

Remove from heat and let cool to room temperature.

Bring a bowl of water to boil, blanch broccoli in boiling water for 2 minutes, drain and let cool to room temperature.

In a large bowl, combine the bean, broccoli with all the remaining ingredients and stir-well to mix.

Serve immediately alone or along with bread or rice.