Monday, January 10, 2011

Fish Floss/flake

1 big mackerel/tuna fish ( about 2 kg, deboned, cut into 6 pcs)
1/4 tsp ginger powder
1 1/2 tsp salt (to taste)
2 tbsp sugar
2 tbsp light soya sauce
2 shallots ( cut into thin slices)
4 tbsp olive oil
2 tbsp lime juice

1. Boil some water in a pot.
2. Put the fish into the pot when the water is boiling.
3. Cover to cook for 15 minutes.

4. Dish up the fish when it's cooked. Set aside to cool.
( Do not discard the cooking liquid; keep it for soup or

5. Drain dry, remove any brown bits of fish and make sure it is free from bone and skin.

6. Heat up a saucepan. Put in the olive oil and stir-fry the shallot until fragrant.
7. Dish up the shallot, leaving the oil in the saucepan.
8. Add in the fish, salt, sugar, ginger powder, lime juice and light soya sauce. Fry over medium heat to mix well.

9. While stir fry, mash the fish into fine pieces at the same time.
10. Keep on stir-frying over low flame to avoid sticking or burned at the bottom part.
11. Stir fry until it becomes light and turning golden brown which take about 2 hours. Remove to cool before storing in dry containers.

1. Stir fry for about 30-45 minutes until it's fairy dry.
2. Transfer to a baking try and bake in the oven at 140C.
3. Make sure that there is no lumps before baking. I find more effort is required to mash the mackerel finely.
4. Check every 20minutes and stir using a wooden spoon as the top layer turns golden.

5. Bake for about 1 1/2 hours or until the floss completely turns golden brown.

* I personally prefer to use tuna as less effort is required to mash the fish and you will be very satisfied with the result.

Thursday, January 6, 2011

Meat Lasagna

120g instant lasagna ( 8 sheets)
2 tbsp oil
1 onion (finely chopped)
1 carrot ( finely chopped)
2 cloves garlic ( finely chopped)
300g minced meat
1 cup pasta sauce
50g parmesan cheese
2 tbsp oyster sauce
cornflour, light soya sauce, salt and pepper

Ingredients for cheese sauce
2 tbsp butter
2 tbsp plain flour
1/2 cup milk
100g mozzarella cheese

1. Preheat oven to 180 degrees C.
2. Soak the lasagna sheets in warm water.

3. Marinate the minced meat with 2 tbsp cornflour and 2 tbsp light soya sauce. Set aside.
4. Heat oil in saucepan. Put in onion, garlic and carrot and stir fry. Cover to cook for about 3 minutes.

5. Add in the minced meat and stir fry to mix well.

6. Add in pasta sauce, oyster sauce, salt and pepper to taste.

7. Cover to cook the meat sauce for about 10 minutes. Set aside.

8. To prepare cheese sauce, melt 2 tbsp butter in a pot or pan. Stir in 2 tbsp flour and cook for 2 minutes over low flame.

9. Remove from heat and stir in milk. Return to heat and stir until thick and smooth. Add in pinch of salt and dash of pepper.
10. Add in mozzarella cheese and stir over low heat until the cheese melts. Set aside.

11. Pour some meat sauce into a lightly greased container.
12. Put in 2 sheets of lasagna above the meat sauce.

13. Alternate layers of lasagna, meat and cheese sauces for 4 layers, ending with cheese sauce layer.

14. Sprinkle with some grated parmesan cheese and bake for 40-45 minutes.
15. Test if it's cooked by pricking with a fork; lasagna must be soft when cooked.

16. Let stand for 5-10 minutes before serving.

Raisin butter muffins without milk

2 cups self-rising flour
1/2 cup sugar
80g butter
1 tsp baking powder
3 large eggs
1/2 cup raisin

1. Preheat oven to 200C.
2. Melt butter over low heat. Set aside to cool.
3. Sieve flour and baking powder.
4. Beat eggs in a separate container.
5. Combine all the ingredients (except flour) when the melted butter is cool. Fold in flour to form a thick batter. Do not over mix. Add a little bit of water if the texture is too thick.

6. Fill the paper cups to 2/3 full.

7. Bake at 200 degrees for 15-20 minutes.

* I have also tried using 2 eggs + 1/3 cup water instead of 3 eggs. Try out yourself as you may prefer the taste with less eggs. Happy trying......

Basic Scones

3 cups self-rising flour
1 tsp baking powder
1 cup cold milk
80g butter ( cut into small cubes)

1. Preheat oven to 200C.
2. Sieve flour and baking powder.
3. Add in the butter cubes.
4. Rub butter into flour using fingertips until it resembles breadcrumbs.

5. Make a well in the middle and add in the milk.
6. Using a spatula and cutting-in method to fold in the flour mixture until it forms a soft dough.

7. Transfer the dough to a lightly floured surface and knead lightly until smooth( do not over knead).

8. Flatten ( pat, do not roll hard ) the dough to a thickness of about 2cm. Cut the dough into round pieces.
9. Brush the tops with milk and bake for 20 minutes.
10. Sprinkle the tops with a bit of fine sugar and serve hot with jam and cream.

Wednesday, January 5, 2011

Easy home pizza

Ingredients for pizza dough
2 1/2 cup all purpose flour ( for 12" pizza )
7g instant yeast
2 tbsp olive oil
1 tsp fine sugar
1 tsp salt
1 cup warm water ( not to add in all at a time )

Ingredients for toppings
200g chicken/pork
150-200g shredded mozzarella cheese
1 green capsicum
1 big onion ( cut into small pieces)
2 shallots ( sliced)
1 can pineapple (cubes)
1/2 bottle pizza or spaghetti sauce
some oil, soya sauce, salt

1. Preheat oven to 220 degree C.
2. Dissolve yeast and sugar in 3 tbsp warm water. Leave it aside until foam forms ( about 5 minutes ).
3. Put flour, oil and salt into a container. Add in the yeast mixture and some water. Knead to form a soft and smooth dough.

4. Cover the dough with a piece of damp cloth and set aside.

5. Cut the meat into small cubes. Season with 1 tbsp cornflour and 2 tbsp light soya sauce.
6. Cut the capsicum into thin slices.
7. Cut the pineapple cubes into smaller pieces.
8. Heat up 2 tbsp oil in a saucepan, put in the shallots and stir fry until fragrant. Add in the meat and stir fry till 3/4 cooked.
9. Dished out and set aside.

10. Roll the dough on a lightly floured surface into a thin, round shape.
11. Lightly grease a pizza pan and put the pizza crust onto it.

12. Spread the pizza sauce and all the other pizza toppings on the pizza crust.
13. Bake in preheat oven for 15-20 minutes or until it turns golden brown.

14. Serve hot.