Tangy Fruit Salad

Rainbow Orchard (aka Tangy Fruit Salad)
果园飘香

Preparation time: 10-15 minutes
Cooking time: 5 minutes
Serves 4 to 6

Ingredients:
½ cup fresh orange juice (Sunkist)
¼ cup fresh lemon juice
¼ cup brown sugar
½ teaspoon grated orange zest
½ teaspoon grated lemon zest
1 teaspoon vanilla extract
1 cup cubed fresh pineapples
1 cup cubed fresh strawberries
2 pieces cubed kiwi fruit (peeled)
2 pieces cubed bananas
1 cup dried mixed fruits or raisins
2 cups blueberries

Method:
1. Bring orange juice, lemon juice, brown sugar, orange zest and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened (about 5 minutes).
2. Remove mixture from heat and stir in vanilla extract. Set in a tub of ice water to cool.
3. Place all fruit in large, clear glass bowl. Pour in cooled sauce over the fruit. Cover bowl with cling wrap and place in freezer for 10 to 15 minutes before serving.

Healthy, rich source of vitamin C, antioxidant. A must-have in a hot and humid climate like Singapore’s. Most importantly, it’s Nathanial’s favourite!

* This recipe was submitted for the FairPrice Family Cook-Off Semi finals in July 2010. However we did not make it into the Semi finals.

Roses among the Greenery

Roses among the Greenery (aka Salmon salad)
万绿丛中一点红

Preparation time: 15-20 minutes
Serves 3 to 4

Ingredients:
1 packet smoked salmon
5 pcs preserved olives
½ pc large yellow onion
½ pc green bell pepper
½ pc yellow bell pepper
½ pc red bell pepper
½ pkt Romanian lettuce
½ pkt butterhead lettuce
½ bunch curly endive
1 leave radicchio
1 pc Australian carrot (shredded)
2 tbsp vinaigrette salad dressing
2 tbsp Italian salad dressing

Method:
1. Slice olive, onion and bell peppers.
2. Tear vegetables into bite-size pieces.
3. Mix salad dressings and set aside.
4. Mix the above in a salad bowl with 3 tablespoons of salad dressings.
5. Roll salmon slices and place on top of salad.
6. Drizzle remaining salad dressing on salmon rolls and salad. Serve immediately.

* This recipe was submitted for the FairPrice Family Cook-Off Semi finals in July 2010. However we did not make it into the Semi finals.

Salmon en Papillote

Salmon en Papillote (aka Baked salmon)
待嫁鲑中

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 2

Ingredients:
2 pcs salmon fillet
2 tbsp frozen mixed vegetables
2 cloves garlic (minced)
2 dashes lemon juice (halved)
1 tbsp olive oil
1 pc Japanese cucumber (sliced)
2 pcs large ripe tomatoes (sliced)
1 tbsp parsley (chopped)
salt & pepper (to taste)
1 roll aluminium foil
½ tsp sesame oilp
10g butter (lightly salted)

Method:
1. Preheat oven to 220 degrees Celcius.
2. Place each piece of salmon at the centre of a large piece of aluminium foil.
3. Cover each salmon with a spoonful of mixed vegetables, minced garlic, a squeeze of lemon juice, parsley, salt, pepper, sesame oil, a chunk of butter and a drizzle of oil. Fold the foil over into a packet and seal the edges.
4. Bake for 10 minutes in preheated oven.
5. To serve, place packets onto serving plates and cut open at the centre in the shape of a cross.
6. Garnish plates with cucumber and tomato slices.

Nutritious salmon baked with mixed vegetables – Natalie’s favourite dish. Time for her to learn the ropes so that she may cook it herself while Mom sits back and wait to be served!

* This recipe was submitted for the FairPrice Family Cook-Off Semi finals in July 2010. However we did not make it into the Semi finals.

Chardonnay Mussel Man

Chardonnay Mussel Man (aka Spaghetti with mussels in white wine sauce)
夏日猛男

Preparation time: 10 minutes
Cooking time: 10-15 minutes
Serves 2 to 3

Ingredients:
20 pcs fresh mussels
2 tbsp extra virgin olive oil
3 cloves garlic (chopped)
1 cup Chardonnay
20g butter (lightly salted)
1 pc large yellow onion (chopped)
2 tbsp fresh parsley (chopped)
75g spaghetti
salt & pepper (to taste)

Method:
1. Cook spaghetti to al dente with salt and a dash of oil.
2. Heat oil in large stockpot (medium-low heat). Add garlic and saute for one minute. Add onion and stir fry until tender.
3. Pour in white wine, stir in parsley and butter. Bring mixture to boil.
4. Add salt and pepper to mixture in stockpot to taste. Add mussels, cover and allow to cook until the shells are opened.
5. Apportion spaghetti in serving plates.
6. Transfer mussels and sauce to apportioned spaghetti evenly, discarding unopened shells.
7. Drizzle a little uncooked extra virgin olive oil on completed dish. Garnish with parsley and serve hot.

Mussels go well with white wine and pasta. A must-have when we go on a date without the kids.

* This recipe was submitted for the FairPrice Family Cook-Off Semi finals in July 2010. However we did not make it into the Semi finals.

Rolling Sweet Delights

Rolling Sweet Delights (aka sugared sausage rolls)
甜心回香卷

 

Preparation time: 15-20 minutes
Cooking time: 10 minutes
Serves 6 to 8

Ingredients:
200g cocktail sausages (chicken or beef, no cheese content)
200g streaky bacon or premium ham
1 cup raw sugar
30g spring onions
2 tbsp olive oil
chilli sauce
tomato ketchup
mayonnaise

Method:
1. Cut bacon into thirds.
2. Trim off head and pointed ends of spring onions (use only the middle part that is green).
3. Wrap each strip of bacon around the middle of a sausage and tie with a strand of spring onion.
4. Sprinkle each wrap liberally with sugar.
5. Fry lightly until bacon is crisp and sugar has melted.
6. Garnish with cucumber and tomato slices.
7. Serve with chilli sauce, ketchup and mayonnaise in small dishes.

This delightful bite is easy to cook and is easily every kid’s favourite finger food (and many adults’ too!)

* This recipe was submitted for the FairPrice Family Cook-Off in July 2010 and was used in Round 1 of the Quarter finals, winning a score of 6 out of 10.

 

Battling the Fungi

Battling the Fungi (aka brown rice & mushroom pilaf in claypot)
菇菌大战

Preparation time: 10 minutes
Cooking time: 10-15 minutes
Serves 2

Ingredients:
2 tbsp olive oil
2 pieces shallots (chopped)
2 pieces garlic (chopped)
3 stalks celery (chopped)
150g brown button mushrooms (quartered)
150g white button mushrooms (quartered)
1½ cup chicken broth
150g chicken breast (diced)
1 cup rice
2 tsp fresh parsley (chopped)

Condiments:
a dash of pepper
½ tsp Thai fish sauce
1 tsp light soy sauce
2 tsp corn flour
1 tsp sesame oil
½ tsp oyster sauce

Method:
1. Boil rice in broth over high heat. Continue to cook on high heat until 90% dry before adding cooked ingredients.
2. Grind celery, shallots and garlic.
3. Cut chicken breast into cube size. Marinate chicken with condiments.
4. Cut mushrooms (quartered) and parsley (chopped) and set aside.
5. Heat olive oil in frying pan on medium heat. Add shallots, garlic and celery and cook until fragrant (about 1 to 2 minutes).
6. Add mushrooms and oyster sauce (½ tsp) and stir fry for 2 minutes. Add chicken and stir fry for 1 to 2 minutes, until meat is evenly mixed with other ingredients and 90% cooked.
7. Scoop cooked ingredients and place onto 90% cooked rice. Cook until rice is completely dry.
8. Cover and let stand for 2 minutes. Sprinkle parsley on top of rice and serve.

Mom’s on strike!!!

Dad needs a simple yet healthy recipe that will keep the kids well-nourished. And it must be easy to cook and wash up. Just so that the kids know Dad can cook too!

The combination of white and brown buttons adds colours and excitement to the dish. This sure makes it easier for the kids to eat up their mushrooms.

* This recipe was submitted for the FairPrice Family Cook-Off in July 2010 and was used in Round 1 of the Quarter finals, winning a score of 8 out of 10.

Beefy Veggie Twirls

Beefy Veggie Twirls (aka Baked pasta)
肉燥蔬菜卷心粉

Preparation Time: 10 minutes
Cooking time: 10- 15 minutes
Serves 3-4

Ingredients:
150g spiral macaroni (fusilli)
50mL fresh milk
2 cloves garlic (minced)
2 pcs shallots (minced)
1 pc Australian carrots (shredded)
10 leaves Beijing cabbage (shreds)
100g minced beef
3 pcs cheese slices
1 pkt shredded Parmesan cheese
1 tsp fresh basil leaves or dried Italian herbs
100g brown button mushrooms (sliced)
100g white button mushrooms (sliced)

Condiments:
½ tsp sesame oil
1 tsp light soy sauce
½ tsp Thai fish sauce
a dash of pepper
2 tsp corn flour
½ tsp oyster sauce

Method:
1. Boil macaroni with a dash of salt and cooking oil until al dente.
2. Marinate beef with sesame oil, light soy sauce, fish sauce, oyster sauce, a dash of pepper and corn flour.
3. In a heated wok with oil, saute onion and garlic till fragrant. Add beef and fry for 10 seconds until loose. Add carrots and cabbage and fry for 20 seconds. Add a dash of salt.
4. Add in cooked macaroni and fry for 20 to 30 secs. Add milk and cook until milk has evaporated 80%.
5. Scoop macaroni into a flat baking dish in thin layers, separating each layer with cheese slices and a generous sprinkle of shredded Parmesan cheese.
6. At the top of the dish, add cheese slices and remaining shredded Parmesan cheese.
7. Baked in microwave oven with medium heat for 2 minutes.
8. Sprinkle a dash of basil leaves or mixed Italian herbs on top and serve hot.

This is an interesting dish with a balance of all nutrition that the family needs, yet it is quick to prepare. The pasta in spiral shape adds excitement to the appearance of the dish and entices all kids to eat more. The twins’ favourite dish by far and they want this to be made known to the world!

* This recipe was submitted for the FairPrice Family Cook-Off in July 2010 and was used in Round 1 of the Quarter finals, winning a score of 6 out of 10.

Braised Pork with Kway Chap

This is another dedication to my beloved, biological sis Tracy Nagel. I love you, Sis!

  

Preparation time: 15-30 minutes
Cooking time: 30-45 minutes
Serves 4-6.

Ingredients:
500g flat white noodles (broad ones for hor fun/kway chap – kway teow is a close substitute)
250g pork belly
2 pieces dried bean curd (tau kua)
4 pieces of fried bean curd (tau pok)
2 sticks of dried bean skin (tau kee/fu zhok) – soaked till soft and cut into 2in length
4 hard boiled eggs, peeled
10 small dried Shiitake mushrooms (soaked)
Whatever else you might want to add in based on your creativity
(typical ingredients of pig’s innards are too high in cholesterol levels and not easily available in the American stores)
corriander leaves, chopped
celery leaves, chopped
fried shallots (small red onions sliced into thin rings and fried in oil over low heat)

Codiments:
5 spices (available at provision shops and Chinese medicinal halls)
2 tablespoonfuls of dark soy sauce
2 tablespoonfuls of light soy sauce
1/2 teaspoonful of salt
a dash of sesame oil
a dash of black pepper
1/2 tablespoonful of oyster sauce
2 teaspoonfuls of corn flour
2L of chicken or mushroon stock
2L of water

Method:
1. Place pork belly, dried bean curd (tau kua), fried bean curd (tau pok), dried bean skin (tau kee/fu zhok), hard boiled eggs and Shiitake mushrooms into pot.
2. Add all codiments except stock, water, 5 spices and corn flour. Mix well.
3. Add 5 spices and stock and bring to boil over high heat, then simmer in medium heat for 45 minutes.
4. Thicken gravy using corn starch.
5. Boil water in a separate pot and add a teaspoonful of salt and a dash of cooking oil.
6. Blanch noodles in boiling water till cooked.
7. Remove noodles into individual serving bowls, keeping a little water in the bowl.
8. Scoop some gravy from the other pot and mix into noodles.
9. Serve braised meat in a dish.
10. Garnish both dish and noodles with corriander leaves, celery leaves and fried shallots.

Baby, this one confirmed never tried before because I hate dark soy sauce and 5 spices! But this is typically how it should be made, based on my imagination and experience with my usual version of braised pork and chicken. Give it a try, let me know how it goes, and get me those pics please!!!

Fried Kway Teow

This is specially dedicated to my beloved, biological sis Tracy Nagel, who got herself married off to America and is missing local food desperately! I love you, Sis!

 

Preparation time: 15-30 minutes
Cooking time: 10 minutes
Serves 4.

Ingredients:
250g thick yellow noodles (‘cooked’ noodles)
400g flat white noodles (kway teow)
Chinese sausages
100g cockles meat
green vegetables (chye sim)
bean sprouts
2 cloves of garlic

sambal chilli 

 

 

Codiments:
2 tablespoonfuls dark sweet sauce
1 tablespoonful light soy sauce
1 teaspoonful Thai fish sauce
1 teaspoonful sesame oil
1 cup of chicken stock or water
a pinch of sugar

Method:
1. Chop garlic finely.
2. Steam Chinese sausage, remove outer skin and cut into thin slices.
3. In a hot frying wok under medium-low heat, add 3 tablespoonfuls of cooking oil.
4. Add minced garlic and sliced Chinese sausages when oil is hot and fry till garlic turns lightly brown.
5. Add noodles and kway teow and stir well. Use a pair of wooden chopsticks to help separate the strands of noodles if necessary.
6. Add all codiments except stock/water and stir-fry well.
7. Stir in chye sim and bean sprouts and mix well.
7. Add stock/water, stir well and cover slightly for a minute. Turn heat to medium-high.
8. Remove cover and add cockles meat and sambal chilli. Fry quickly over high heat for 15 seconds.
9. Turn off fire and serve.

Baby, I haven’t done this for quite a few years now, try it and let me know if it works. Of course I’ll get Joyce to bring over the dark sweet sauce. Try it out and don’t forget to send me some pics of the dish! Love ya!

Minced Meat Noodles

Preparation time: 5-10 minutes
(assuming you already have the leftover gravy from the “Beef Stew”)
Cooking time: 15 minutes
Serves 3-4

flat wheat noodles

Ingredients:

300g minced beef or pork
Beijing cabbage
1 carrot
5 cloves of glarlic, minced
400g flat wheat noodles (dried)
chopped spring onions (optional)

Codiments:
1 teaspoonful of soy sauce
1 teaspoonful of corn flour
a dash of pepper

 Method:
1. Marinate minced meat with codiments. Leave to stand for 15 minutes.
2. Cut cabbage and carrot into thin slices.
3. Add a teaspoonful of salt and a dash of cooking oil to a pot of boiling water and cook noodles until soft.
4. Separate into portions.
5. Fry minced garlic with a little cooking oil until lightly brown.
6. Add in minced meat and fry until half cooked.
7. Add leftover gravy from “Beef Stew” and bring to boil.
8. Add carrot and Beijing cabbage and cook until minced meat is cooked.
9. Thicken mixture with a little corn starch if necessary.
10. Ladle onto portioned noodles.
11. Sprinkle spring onion onto noodles.
12. Serve immediately.

 

 Simple, yummy, healthy. What else can you ask for, mommies?