3 T Dona Elena olive oil

5 cloves garlic, minced

1 large onion, minced

250 g. squid, sacs removed and ink reserved, sliced into rings or bite sized pieces

2 packs 250g Clara Ole Mushroom Spaghetti Sauce

1/4 c cooking wine or white wine*

1.5 t iodized salt

1.5 t ground black pepper

1/2 t dried basil leaves (or rosemary)

 

Preparation:

In a saucepan heat oil then saute onions and garlic for one and a half minutes or until onions are soft. Turn up heat then add in squid, stir frying for 30 seconds, then stir in salt and pepper and (cooking) wine. Let simmer for 30 seconds then add in spaghetti sauce and squid ink, then leave to simmer for 2 minutes. Sprinkle dried herbs and let simmer for 30 seconds more, then adjust seasonings as necessary.

Stir in cooked pasta and toss to coat. Serve with garlic toast

1/2 pound pork ribs
1 daikon/turnip (medium-sized)
6-8 dried oysters (rinsed and soaked in water for 15 minutes)
1 tablespoon wolfberries/goji berries
1 1/2 tablespoons Chinese rice wine
1 tablespoon soy sauce
1/2 cup water
Salt to taste
Sugar to taste
1/2 tablespoon oil
6 cloves shallots (peeled)

Heat up a wok or claypot (preferred) and add in the oil. Sauté the shallots until slightly aromatic, then add in the dried oysters and daikon. Do a few quick stirs, follow by the pork ribs, rice wine, soy sauce, and water. Lower the heat to between medium and low, and then cover it up with a lid. Braise for about 20-30 minutes or until the water reduces and thickens. Add salt and sugar to taste and serve hot immediately.

Cook’s Notes:

1. If you don’t like pork ribs, you can use chicken drumsticks. Just cut the chicken drumsticks into pieces, with bones in.
2. You can use Japanese sake if you don’t have Chinese rice wine.

Introduction

The traditional Margherita pizza is a simple pizza that relies on great basic ingredients to make a great pizza -- Tomatoes,  Mozzarella, olive oil, and fresh Basil. Since the Club Gave me a botlle of Olives and a Can of anchovies..i will add them to this basic pizza

1. 1 envelope active dry yeast
2. 2 cups warm water (90° to 105°)
3. 1/2 teaspoon sugar
4. 4 cups all-purpose flour, plus more for kneading
5. 2 1/2 teaspoons kosher salt
6. Dona Elena Extra-virgin olive oil

Toppings

1. One  can Dona Elena diced tomatoes, drained
2. 1/2 teaspoon dried oregano, crumbled
3. 1/4 cup plus 1 tablespoon Dona Elena  extra-virgin olive oil
4. Coarse sea salt and freshly ground pepper
5. 200 grams mozzarella, thinly sliced
6. 32 large basil leaves, torn into pieces
7. Dona Elena Anchovies
8. Dona Elena Olives, sliced

1. MAKE THE DOUGH In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minutes. Add the remaining 1 1/2 cups of warm water, the 4 cups of flour and the salt and stir until a soft dough forms. Turn the dough out onto a well-floured work surface and knead, adding flour as necessary until a silky, but soft dough forms. Use a pastry scraper to help knead the dough. Transfer the dough to a lightly oiled bowl and brush all over with olive oil. Cover the bowl with plastic wrap and refrigerate overnight or for up to 3 days.
2. Transfer the dough to a lightly floured surface; punch down and divide into 4 pieces. Form each piece into a ball. Rub each ball with oil and transfer to a baking sheet. Cover the balls loosely with plastic wrap and let rise in a draft-free place for 1 hour.
3. PREPARE THE TOPPINGS Meanwhile, place baking tray or pizza stone (if you have one) in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat. Pass the tomatoes through a food mill or lightly blend  set over a medium bowl or pulse them in a food processor until coarsely chopped. Stir in the oregano and 1 tablespoon of the olive oil and season generously with salt and pepper.
4. On a lightly floured surface, stretch one ball of dough into a 13-inch round; transfer to a floured pizza peel, adding flour where the dough sticks. Spread 1/4 cup of the tomato sauce over the dough to within 1 inch of the edge. Spread one-fourth of the cheese over the pizza and drizzle with 1 tablespoon of oil. Season with sea salt and pepper and slide the pizza onto the stone. Bake until the bottom is charred and the cheese is melted, about 8 minutes. Scatter one-fourth of the basil on top and let stand for 3 minutes before serving. Repeat with the remaining dough and toppings.

 

1 lb (500 g) shrimp (in the 40 to 50 per lb range)
3 tablespoons vegetable oil
2 dried finger-length red chili peppers
3/4 teaspoon cumin seeds
3/4 teaspoon mustard seeds
1 small onion, grated on the largest grating holes on a box grater or in a food processor
1 fully ripe tomato, cut into 4 pieces
1/4 teaspoon ground turmeric
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
3/4 teaspoon ground black pepper
11/2 teaspoons Garam Masala
1/4 cup (65 ml) water

If you’re using shrimp with their peels and heads on, remove their heads, peel the shrimp, remove their tails and devein them.  Rinse the peeled shrimp in cold water.

Pour the oil into a medium nonstick skillet and place over medium heat. When the oil is heated, tear open and add the red chili peppers, cumin seeds and mustard seeds. Sauté until the cumin seeds turn brown and you hear the mustard seeds pop, stirring frequently, about 10 seconds. Do not let the cumin seeds burn and turn black. Immediately add the onion. Sauté until the onion is golden brown, stirring frequently, about 6 minutes.

Reduce the heat to medium-low. Add the tomato and cover the saucepan. Cook until the tomato becomes completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute or so and lightly mashing the tomato, about 5 minutes.

Add the turmeric, red pepper, salt, black pepper and Garam Masala. Stir to combine. Cook uncovered for 6 minutes, stirring frequently. This is the masala (spice base).

Add the shrimp. Stir to combine. Add the water and increase the heat to medium. Cook until the shrimp are opaque and they curl up, stirring frequently, about 5 minutes. Enjoy now or let cool to room temperature and refrigerate for later

1 lb (500 g) boneless, skin-on chicken thighs, cut into 1-in (2.5-cm) pieces
1 cup (160 g) potato starch
½ cup (64 g)  sesame seeds
Oil, for deep-frying
Lemon wedges, for garnish

Marinade
3 tablespoons soy sauce
2 cloves garlic, grated
1½ tablespoons sugar
1 tablespoon saké
1 tablespoon rice wine vinegar
1 tablespoon ginger juice

To make the Marinade, shake together the ingredients in a large, resealable plastic bag until the sugar has dissolved. Add the chicken and toss until evenly coated.

Let marinate in the refrigerator (tossing occasionally) 2 hours to overnight. Remove the chicken from the marinade and discard the liquid.

Combine the potato starch and sesame seeds in a large shallow bowl or resealable plastic bag. Lightly coat the chicken in the potato starch mixture and let rest on a wire rack until dry, about 20 minutes.

Meanwhile, in a deep-fryer, stockpot or large wok, heat 2 inches (5 cm) of oil to 360°F (180°C).

Fry the chicken, a few pieces at a time, until they float to the top and turn deep golden brown, 3 to 5 minutes. Using a slotted spoon or chopsticks, carefully remove the chicken and let drain on a clean wire rack. Repeat with the remaining chicken pieces

4 live blue swimmer crabs
100 ml Dona Elena olive oil
1 small onion, diced
1 small carrot, diced
1 small potato, diced
2 garlic cloves minced
2 eggs, lightly beaten

Place the crabs in the freezer for 30 minutes to send them to sleep, then drop then in a large pot of boiling water for 5 minutes. Remove from the pot and allow to cool. Pick out the meat from the crabs and place them in a bowl. Reserve the top shells and give them a good rinse and set aside.

Heat 50 ml of the olive oil in a large pan and saute the onion for around 5 minutes until translucent. Add the diced carrot and potato along with the garlic cloves and cook until the vegetables are soft, around 10 minutes over a low heat. Season with salt and pepper to taste.

Place the vegetables in a bowl with the reserved crab meat and mix in the lightly beaten egg. Allow to cool slightly and then divide the crab mixture among the four shells.

Heat the rest of the olive oil in a large pan and carefully place the crab shells (crab mixture facing the pan) on the heat and cook for around 5 minutes over a medium heat until golden brown. Drain on paper towels and serve with ketchup (banana  is my preference) and mayonnaise on the side

INGREDIENTS:

1000 g Honey (your honey,not my honey) ;)

500 g brown sugar

650 g tap water

Molasses

2400 Pre sifted cake flour

70 g Baking Soda

35 g Biber spice (or ginger bread spice)

60 g Kirsch  (its an alcohol beverage available at fine liquor stores,if none use The Bar Orange Vodka)

 

Preheat Oven at 182 C or 360 F

Grease tray

Heat Honey (again your honey not my honey) sugar and water until sugar is dissolved about 50 C cool down.

Dissolve baking soda in 50g water.

Mix all ingredients in a bowl,until it becomes smooth, transfer to a clean container and rest overnight. roll the dough in desired thickness and cut into Star, Heart shape, Santa, Christmas tree.

Brush with egg wash and decorate with glazed fruits.

Bake for 20 minutes.

While still warm, brush with geltin solution for a shiny appearance.

Ingredients

Sauteed Shrimp with Tamarind-Thai Basil Glaze:

• 3 tablespoons tamarind pulp
• 1 cup boiling water
• 1/4 cup fresh orange juice
• 3 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 cup fresh Thai basil leaves
• Salt and freshly ground black pepper
• 1/2 cup canola oil
• 1 pound shrimp (21-25) size, shelled and deveined

Pad Thai:

• 12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)
• 3 tablespoons tamarind (from a pliable block)
• 1 cup boiling water
• 1/2 cup light soy sauce
• 1/4 cup packed Muscavado light brown sugar
• 2 tablespoons hot sauce (recommended: Sriracha)
• 1 1/2 cups peanut or vegetable oil
• 4 large shallots, sliced crosswise into 1/4-inch thick slices
• 1 (14 to 16-ounce) package firm tofu, rinsed, patted dry and cut into 1-inch cubes
• 4 large eggs
• 1/4 teaspoons salt
• Freshly ground black pepper
• 1 tablespoon water
• 1 bunch scallions, green and pale green parts, cut into 2-inch pieces
• 4 garlic cloves, finely chopped
• 2 cups bean sprouts (1/4 pound)
• Thai basil leaves
• Cilantro leaves
• 1/2 cup roasted peanuts, coarsely chopped
• Lime wedges

For the shrimp:

Directions

For the Pad Thai:

Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.

Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.

Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.

Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.

Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.

Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side

 

Directions

Arrange the lettuce and tomatoes on salad plates and spoon the taco mixture on top. Serve with shredded cheese, sour cream, and additional salsa

 

Directions

Meanwhile, in a large bowl, combine the sour cream, milk, roast beef, soup, salt and pepper. Add to the pot with the pasta and cook, stirring occasionally, over medium-high heat for 5 minutes, or until heated through

 

Ingredients:

• SERVES 2 (Double the recipe for 4 or more)
• 4 cups boiling water
• 4 tea bags
• juice of 1 fresh lime or lemon
• 1 inch piece galangal OR ginger, grated
• 1/4 to 1/3 cup white sugar (taste-test for sweetness, adding more sugar as desired), or equivalent of syrup
• pinch of salt
• ice cubes or crushed ice
• l4 stalks emon grass
• garnish: slices of fresh lime or lemon and sprigs of fresh mint or basil

Preparation:

1. Boil 4 cups water in a pot on the stove (I use a pot instead of a kettle, which makes adding the other ingredients easier).
2. Add the loose tea or tea bags. Stir well. Allow tea to steep for at least 5-6 minutes while you add the other ingredients.
3. Grate the galangal or ginger into the tea (it doesn't have to be grated too finely, as the larger pieces will be strained out later). Stir well.
4. Add the sugar or syrup, starting with 1/4 cup. Stir to dissolve. Taste-test for sweetness, adding more sugar (1-2 Tbsp. at a time) until your desired sweetness level is reached.
5. Squeeze the lime or lemon juice into the tea, and add a pinch of salt. Stir well.
6. add the lemon grass stalks.
   
7. If you have been using tea bags, use a spoon to press them to the side of the bowl before removing them (to extract as much of the tea as possible).
8. Using a strainer and a ladle, strain the tea into a jug. Place jug in the refrigerator for an hour, or until tea is cold. OR, if you want to enjoy the tea right away, strain into glasses filled with ice.
9. Garnish the glasses with fresh lime slices and sprigs of fresh mint or sweet basil. Add straws if desired.

Ingredients:

• Makes a small jar of Nam Prik Pao - about 1/2 cup (a little goes a long way!)
• 1/4 cup canola or coconut oil, plus a little more to finish (or light vegetable oil of your choice)
• 4 cloves garlic, finely chopped
• 2 shallots, finely chopped
• dried whole OR crushed red chilies, ground to make 3 Tbsp. powder (*If you have a sensitive stomach, use cayene pepper)
• 1/2 to 1 tsp. shrimp paste (available in jars at Asian stores)
• 2 Tbsp. fish sauce
• 2 Tbsp. palm or brown sugar (you may want more to taste)
• 1/2 to 1 tsp. tamarind paste (available at Asian or Indian food stores), OR substitute 1+1/2 Tbsp. lime juice
• 2 Tbsp. water

Preparation:

• Preparation Tips: Although traditionally the shallots and garlic are finely chopped by hand, you can also use a food processor for this task. Just be sure not to over-process, or you will end up with a mushy mess. What you want are individual-looking pieces of shallot and garlic.
• If Using Whole Dried Chilies: simply place them in a coffee grinder (or food processor) and blitz until you get a powdery consistency.

1. Heat oil in a small frying pan over medium-high heat. Add the chopped shallots and garlic, frying until they turn a very light golden brown and slightly crispy (2-3 minutes). Tip: try not to over-brown the garlic, or it will turn bitter.
2. Remove garlic and shallots with a slotted spoon from the oil and set in a bowl to cool. Leave remaining oil in the pan - you will need this later.
3. Using a pestle & mortar OR food processor/mini-chopper, combine the prepared chili with the shrimp paste, fish sauce, sugar, tamarind, and water. Also add the fried garlic and shallots.
4. Pound or process all together to form a thick paste.
5. Return this paste to your frying pan and stir it into the oil over low heat, gently simmering until you get a fairly even consistency.
6. Adjust the chili sauce for consistency, adding a little more water if you find it too thick, or more oil if you prefer a "shinier" sauce.
7. Adjust the taste, adding more fish sauce if you'd like it saltier, or more sugar if you'd like it sweeter (I usually end up adding another 1/2 Tbsp. of fish sauce and another Tbsp. of brown sugar).
8. Nam Prik Pao will keep for several months stored in a covered jar in your refrigerator. Use your Nam Prik Pao as an addition to Thai soups, or added as a flavor booster to Thai stir-fries and curry sauces. Also wonderful when stir-fried with seafood, or as an accompaniment to noodles.

 

 

First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. OR, you can also mince the ingredients by hand, or pound dry ingredients together with a pestle & mortar.ox. 

Place chicken pieces in a casserole dish. Add the curry sauce you just made. Also add the kaffir lime leaves (left whole), and the lemon grass pieces. Stir together well, then cover and bake at 375 degrees for 45 minutes

Remove dish from oven and add the potatoes, bell pepper, and cherry tomatoes. Stir well, then return to the oven and bake for an additional 20 minutes (or until chicken and potatoes are well cooked). Note: if you prefer your tomatoes to taste fresh rather than cooked: add them right before serving. The heat from the sauce will warm and soften them just enough to taste great.

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INGREDIENTS

15 g vermicelli  
6 g vegetable oil
5 g garlic and coriander roots minced
14 g minced chicken

Vegetable
8 g onions finely sliced
14 g carrot grated
14 g white cabbage, finely sliced
12 g chopped Leek
12 g chopped celery

Seasoning
6 g fish sauce
5 g light soya sauce
5 g sugar
0.5 g white pepper powder

For the garnish
banana leaves and 1 bouquet of salad

Accompanying sauce
40 g red chilli sweet & sour

PREPARATION:

Soak the vermicelli in cold water for 15 minutes and cut into 8cm long pieces.

Heat the oil in a wok until very hot. Add the garlic & coriander root, then stir-fry for a few moment.

Add chicken and, after 2 minutes, when it is half cooked, add the drained vermicelli. Stir-fry for 30 seconds and then add the remaining vegetables and seasoning.

Continue to stir-fry for about 2 minutes until the vegetables are lightly cooked. Transfer the mixture to a bowl and allow cooling.

For each spring roll, take about 20g mixture and place it on the pastry. Fold the pastry sheets, roll firmly and seal with egg yolk.

Deep-fry the spring rolls in oil heated to 180◦c for 3 minutes, drain on absorbent paper and place on the serving plate. Serve hot with red sweet & sour sauce in a separate bowl.

 

INGREDIENTS:
400ml/14fl oz/13¼4 cups chicken stock
400ml/14 fl oz/13¼4 cups coconut milk
40g/11¼2oz galangal, finely sliced
1 stem lemongrass, finely sliced
4 kaffir lime leaves, crushed
200g/7oz boneless chicken breast with skin removed, cut into thin slices
80g/3oz mushrooms, quartered
5 green chillies, crushed
4tbsp fish sauce
4tbsp tamarind juice
2tbsp lemon juice
sprinkling of fresh coriander leaves
1tbsp oil of Nam Prik Pha

Put the stock in a saucepan and add the coconut milk.

Bring to the boil over a medium heat and add the galangal, lemongrass and kaffir lime leaves.

Stir for 2 minutes, then add the chicken, mushrooms and crushed chillies. Simmer for 1 minute.

Add the fish sauce, tamarind and lemon juices.

Bring back to the boil and stir in the coriander before removing from the heat.

Transfer to soup bowls and float the oil of Nam Prik Phao on the surface. Serve hot.

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Ingredients

• 1 1/2 cups long-grain rice
• 1 1/2 cups coconut milk
• 1/2 inch piece fresh ginger, peeled and finely sliced
• 1/2 teaspoon salt
• 1/2 cinnamon stick

Directions

In medium saucepan, combine everything (but not accompaniments). Add enough water to cover with liquid--about 1/4 cup. Bring to a boil over med-high heat. Turn heat to low and cover. Cook for 15 minutes or until all liquid is absorbed and rice is tender. Serve or keep warm over very, very low heat for up to 15 minutes.

To serve, pile rice in center of plate. Flank iedges with hard-cooked, boiled eggs, sliced cucumber, fried peanuts, sambal oelek (available in most Asian stores).

FRIED PEANUTS: Put at least 1 inch of oil in deep saucepan. Over med-high heat, heat to 300 degrees. Don't overheat it. Add raw, shelled, skin-on peanuts. Cook, stirring occasionally, until they are a rich golden brown, about 5 minutes. Remove with a slotted spoon and spinkle with salt. (The strained, left-over oil is great for using in stir-fries.).

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Ingredients

 

SOUP STOCK:

·  3 chicken carcasses

·  50g anchovies (ikan bilis)

·  100g soya bean sprouts (tai tou ngah)

·  10g rock sugar

·  1/2 tsp white peppercorns, crushed

·  2 whole shallots, peeled

·  1 tsp salt or to taste

·  5 litres water

·  200g beef tendon

·  300g beef brisket or chuck steak

·  300g beef tripe

Spices (A)

·  1/2 tsp Szechuan peppercorns (fah chiew)

·  4 star anise

·  1 tsp cumin

·  2cm piece cekur roots

·  4cm cinnamon stick

·  5cm length of ginger, bruised

Seasoning (B)

·  1 tsp salt or to taste

·  1 tsp sugar

·  1 tbsp light soya sauce

·  1/2 tsp thick soya sauce

Accompanying ingredients (C)

·  1kg fresh wanton noodles or fresh yellow noodles

·  100g bean sprouts, tailed

·  1/2 bowl chopped spring onion and chopped coriander stalks (kan choy)

Method
To prepare the soup stock, rinse and chop chicken carcasses into halves. Bring water to a boil in a large pot. Add in all the ingredients and bring to boil over medium high heat. Let it boil for 1–2 minutes while you skim the foam off the surface.

Half-cover pot and reduce heat to maintain a steady, gentle simmer. Cook for 1–1½ hours or until stock has reduced in volume by about half.

Strain the soup stock and discard chicken carcasses and impurities. Put beef tripe into a pot of boiling water. Cook for 15–20 minutes. Remove and rinse tripe then cut off excess fat. Cut tripe into thin slices.

Put beef tendon and brisket into a pot of boiling water. Cook for 25–30 minutes.

Drain then cut into slices. Add this stock to the main soup stock.

Heat oil in a pot over medium high heat. When hot, add ginger and stir-fry for 20–30 seconds.

Add the rest of ingredients (A). Fry until fragrant.

Pour in soup stock and bring to a boil. Put in beef tripe, tendon and brisket. Cover, reduce heat and simmer for 1 hour until meat is tender. Add seasoning to taste.

To serve, blanch noodles and bean sprouts separately. Put in required amount into individual serving bowls.

Serve with soup, tripe, tendon and brisket and garnish with a little chopped spring onion and coriander. Serve hot with chilli sauce

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1 kg      Shin beef bones

1/2 kg   Lean stewing beef

1 liter    Water

1           Onion, unpeeled and halved

3           Ginger, unpeeled and halved

1           Cinnamon stick

6           Peppercorns

6           Coriander seeds

4           Star anise

2           Carrots, unpeeled, cut into chunks

 

 

225 g     Thick steak in one piece

225 g     Rice noodles

455 g     Flat, thick dried noodles

2 tbsp    Nuoc Cham (fish sauce)

1            Brown onion, thinly sliced

3            Green onions (scallions), finely chopped

125 g     Beansprouts

50 g       Coriander (cilantro) leaves, torn into sprigs

50 g       Mint leaves, chopped

1            Red chili pepper, seeded and sliced into rings

2            Limes cut into wedges

Method :

• Pour the water into a large pot. Add the shin bones and beef. Bring to the boil and skim the surface. Turn heat to medium-low, partially cover and simmer for two hours. skimming often, before add in remaining broth ingredients. Simmer another 90 minutes and remove from heat. Leave to cool.
• Strain the broth through a fine sieve and discard bones, carrots, onion and spices. Skim fat from broth. Cut the beef finely across the grain to paper thinness. Reserve.
• Soak rice noodles in warm water about 20 minutes until soft, drain and reserve.
• Return broth pot to heat. Boil with Nuoc Cham then reduce heat to very low. Fill a separate big pot three-quarters full of water and boil, add noodles and rinsed bean sprouts.
• Continue cooking until noodles are tender but not mushy. Bean sprouts should retain some crispness.
• Serve boiling broth first then drain noodles into 6 bowls, top equally with beef, raw onion rings, chopped green onions (scallions), and thin raw steak slices, which will par-cook in the bowls.
• Garnish with coriander and mint leaves

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Ingredients

• 6 chicken legs (or thighs)
• 1 teaspoon sea salt
• 1 teaspoon coriander powder
• 1/2 teaspoon fennel powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon white pepper (sub ( ground black pepper)
• 1/2 teaspoon chili powder (sub ( 1/4 tsp cayenne pepper)
• 1/2 teaspoon ginger powder (optional)
• 1/2 teaspoon garlic powder (optional)
• 5 tablespoons coconut milk powder (sub ( 1/4 cup coconut milk)
• 1 teaspoon sugar

Directions

Preheat oven to 190 degrees Celsius.

Rub the chicken pieces with salt.

Mix all the spices, sugar and dried coconut milk together.

Rub the chicken pieces with the spice mix.

Set aside for an hour.

Space out chicken pieces in a pan lined with foil or baking paper.

Bake for 40-50 minutes, until chicken is golden brown.

Serve while still warm -- with rice and a side dish of stir-fried vegetables or salad

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·  2 pounds of stew meat already cut up into chunks

·  1 cup of flour

·  2 15oz cans of diced tomatoes

·  2 15oz cans of tomato sauce

·  1 cup of water or enough to cover vegetables

·  1/2 cup of dry red wine or a little more depending on taste

·  2 green bell pepper cut in large chunks

·  2 onions cut in half and sliced

·  5 carrots peeled and cut into circles

·  1 large zucchini sliced into circles

·  1/2 pound of fresh green beans

·  4 stalks of celery sliced in small pieces

·  5 small baking potatoes cut into pieces

·  4 cloves of garlic crushed

·  2 Tbls of dried oregano

·  1/4 cup of extra virgin olive oil

·  1 Tbls fresh ground black pepper

·  1 tsp salt

PREPARATION

·  Trim the fat off the meat

·  Dredge meat in flour and shake off any excess.

·  Refrigerate until ready to use.

·  Slice an dice all your vegetables.

·  In a large brown the meat in oil stirring so it doesn't stick to much.

·  Add garlic,oregano and salt and pepper and stir some more.

·  Add wine and let simmer for about ten minutes and keep on stirring.

·  Add all the vegetable and stir. I think you get the idea about stirring by now.

·  Add tomatoes, tomato sauce and water so the vegetables are covered and stir.

·  Simmer about 1 hour and a half covered

Serve in a nice bowl and don't forget the bread and the wine.

5 g galangal cut in pieces
5 g lemongrass sliced
1 g kaffir leaves
30 g mushroom quartered
3 g sugar
20 g soya sauce
14 g fresh lemon juice
3 g Nam Prik Phao
2 g green chilli crushed
250 g vegetables stock
5 g coriander roots

To garnish
2 g fresh coHeat stock in a pan, bring it to boil.
Add all the vegetable and mushroom, bring to boil. 

Add salt, soya sauce, lemon juice, Nam Prik Phao, sugar and yod peng.

Allow simmering for two minutes.

Serve hot in a soup bowl and garnish with fresh coriander.riander leaves

 

 

 

     

100 g soaked rice noodles 3mm broad
50 g beansprouts
15 g spring onion cut 2cm long
30 g cooked prawn (IQF)
50 g egg whole
10 g dried shrimp grounded
10 g peanut roasted and ground
18 g sugar
21 g fish sauce
50 g egg whole
20 g fresh lemon juice
40 g vegetable oil
10 g minced sweet turnip

For the garnish
2 g fresh coriander leaves
1 pc lemon wedge
5 g peanut roasted and ground

Heat the oil in a wok until very hot, then break the egg into the oil and scramble it.

Add the prawn and noodles, then stir-fry for 15 seconds.

Add the fish sauce, sugar and lemon juice.

Stir-fry for a further 15 seconds, then add the dried shrimp, peanuts and sweet turnip.

Continue to stir-fry for a further 15 seconds, then toss in the spring onion and the bean sprouts.

Mix and remove from the heat. Garnish and serve hot

100 g rumps of beef slice

Vegetables
40 g baby corn quartered
40 g mushroom quartered
40 g spring onion cut 2 cm
40 g celery sliced
20 g vegetable oil
50 g stock
20 g white onion

Sauce
15 g oyster sauce

To thicken
2 g tapioca flour.
5 g water.

Marinade
5 g barbecue sauce
5 g oyster sauce
4 g sugar
1 g garlic oil (904)
20 g vegetable oil
20 g white onion

For the garnish
1 g fresh coriander leaves

 

 

Mix the ingredients of the marinade in a bowl.

Add the sliced beef and mix again. Keep in the fridge.

Mix the tapioca flour & water, set aside.

Heat oil in a wok, add the marinated beef and stir-fry for 2 minutes.

Add the chicken stock, sauces and the vegetables and stir-fry for a further 2 minutes.

Add the tapioca mixture, mix well and remove immediately in the serving dish. Garnish and serve hot.

 

For caramel
320 g Sugar
320 g Water


For mixture
340 g Nestles cream
820 g Evaporated milk
135 g Sugar
560 g Coconut milk
30 g Coconut puree
100 g Pandan leaves
6 no Eggs (360 g)

For the garnish
10 g  whipped cream
20g   Orchid flower (1 pcs)
10 g  Almond flakes

 

To make caramel
In a pan boil sugar and water and reduce to make a caramel. Cover the inside off the baking tray with the caramel. Keep aside.

To make the mixture
Boil in a pan 560g of coconut milk, sugar and Toey leaves ensure that the sugar is dissolved. Keep aside.

It will form a layer of cream on the top.
In a mixing bowl take cream, evaporated milk and coconut puree.

Carefully remove the coconut cream from the above preparations (2) and add to the bowl.

Mix slowly in a cake mixer, when well mixed, adds one egg at a time.

Make sure that the mixture is well mixed for 20 min and pour the mixture in the baking tray lined with caramel.

Place in a water bath in a pre-heated oven at 150c for about one hour.

Remove and cool. Invert on another tray by upending so that the caramelised side is on the top

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Ingredients

Filling

• 3 baby pineapples
• 200 g sugar (add more if desired)

Pastry

• 380 g all purpose flour, plus extra for dusting
• 60 g confectioners sugat
• 300 g cold butter, cut into cubes
• 1 teaspoon vanilla
• 1/4 teaspoon yellow food coloring (optional)
• 1 egg yolk, to use as glaze

Directions

To make filling: Grate pineapples or use a food processor/juicer. Use medium heat to cook it in a non-stick pot. When puree has thickened (after one hour), add sugar. Cook on low heat till it becomes a very thick paste. Taste and add more sugar if desired. Cool, wrap and chill overnight to further thicken it.

To make the pastry: Sift flour and sugar. Mix well. Rub butter into mixture. Add essence and colouring and combine to form a dough. Wrap and chill for an hour to firm it up.

Roll dough to a thickness of 7mm. Dip cookie cutter in flour and cut out shapes. Use a scraper (or knife) to lift the shapes and place on a lined baking tray. Brush egg yolk glaze. Roll pineapple filling into balls and place on shapes.

Bake for 12 minutes in a preheated 190 degrees Celsius or 375 degrees Fahrenheit oven. Bake longer if you prefer crisper tarts.

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Ingredients

• 1 tablespoon olive oil
• 2 tablespoons shallots, minced
• 1 tablespoon garlic, minced
• 2 1/2 lbs clams
• 16 dried red chilies
• 1 cup onion, sliced
• 1/2 cup red bell pepper, diced
• 1/2 cup lemon grass thinly sliced
• 2 tablespoons oyster sauce
• 2 tablespoons basil, chopped
• 1 tablespoon sweet soy sauce
• 2 tablespoons fish sauce
• 2 teaspoons black pepper, ground

Directions

Heat the olive oil.

Brown garlic and red onion.

Add everything else together and cook 5-7 minutes

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Ingredients

 

For the Almond Jelly

• 500 ml milk
• 20 g plain gelatin
• 3 tablespoons sugar
• 1/2 teaspoon almond extract

For the Longan mixture

• 1 (565 g) can longans in heavy syrup, chilled
• 1/2 teaspoon lemon zest, finely grated
• 1 lemon, juice of

Directions

1. 1

Combine milk & sugar, bring to a boil and stir frequently while taking care not to let the milk boil over. Turn off the flame.

2. 2

Stir in the almond extract.

3. 3

In a separate small bowl, pour in some of the hot milk & sprinkle in the gelatin powder. Whisk until dissolved with a fork.

4. 4

Return & stir the gelatin mixture into the rest of the hot milk.

5. 5

Pour into a square wet mould & store in refrigerator until set & chilled through (I usually make this in the morning or afternoon & leave it in the fridge until after dinner).

Cut into little cubes or diamonds.

 

Combune everything.

 

Lychees can also be use.

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• 1 tablespoon sugar
• 1/2 teaspoon garlic, chopped
• 1 cup soy sauce
• 1/2 teaspoon anise, freshly ground
• 1 tablespoon stir-fry oil
• 1 tablespoon ginger, chopped
• 1/2 teaspoon cinnamon, ground
• 1 cup vermicelli, cooked

             1 lb pork tenderloin

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2. Combine marinade ingredients.
3. Add meat and marinate meat for 1 hour.
4. Grill or broil pork until done, about 10-15.
5. Arrange lettuce leaves, mint, cilantro, and noodles on a serving platter.
6. To serve, wrap hot meat, mint, cilantro, and noodles in lettuce leaves.

 

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Sesame Oil Chicken Recipe

Ingredients:

3 chicken drumsticks (chop into 3-4 pieces each, bone-in)
2-3 inches knob of ginger (peeled and cut into thin strips)
1 1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1 tablespoon Shaoxing wine or Chinese rice wine
2 tablespoons sesame oil
1/2 cup water
3 dashes white pepper powder

Method:

Heat up a wok over high heat and add the sesame oil. When a swirl of smoke appears from the wok and the oil is fully heated, add the ginger strips and stir fry until light brown or aromatic. Add chicken to the wok and stir fry for about 10-15 seconds before adding the soy sauce, oyster sauce, wine, and white pepper powder. Continue to stir-fry until the chicken is 70% cooked. Add water and do a few quick stirs. Cover the wok with the lid and turn the heat to medium to low heat and let the chicken cook for a few minutes or until the sauce thickens and the meat becomes tender. Dish out and serve immediately.

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 Ingredients:

• 2 tbsp. vegetable oil
• 1 tsp. light soy sauce
• 1 lb. shrimp, peeled
• freshly ground black pepper
• 1 green onion, chopped
• salt
• 1/2 cup fresh button mushrooms
• 1 1/4 lb. plain boiled rice
• 1 zucchini, thinly sliced
• 2 green onions, neatly chopped into rounds to garnish
• 1/2 carrot, thinly sliced
• 1/2 cup green beans, cut into 1 inch lengths

1 tbsp. rice wine or dry sherry

 

Procedure:

 

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2. Add the remaining oil and sweat the green onion. Add the mushrooms and the other vegetables, and stir-fry for 2 minutes over a high heat.

3. Put the shrimp back into the wok with the vegetables and add the rest of the ingredients except the rice, continuing all the while to stir.

4. Add the rice and stir-fry until the rice has changed color. Place in a large serving bowl and garnish with the chopped green onions.

 

• 1/2 pound angel hair 
• Salt, for pasta water
• 2 tablespoons extra-virgin olive oil -- 2 turns of the pan
• 2 shallots, chopped
• 4 cloves garlic, crushed or finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• 1  can Dona Elana crushed  tomatoes
• Salt and black pepper
• 1 pound small fresh clams, ask for them scrubbed
• 1 pound mussels, scrubbed
• 10 to 12 large shrimp, deveined -- ask for easy peels at the fish counter, tails removed
• 1/4 cup chopped flat-leaf parsley, a couple of handfuls
• 20 fresh basil leaves, cut into thin strips or torn
• Crusty bread, warmed

Directions

Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.

Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.

Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.

Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.

Ingredients : Serves 4-6

2 tablespoons

5 cloves

2.5 cm

500 g

500 g

4 tablespoons

1 tablespoon

1

2

2

2 sprigs

 

corn oil

Garlic, crushed and very finely chopped

Fresh root ginger, very finely chopped

Shrimps shelled and deveined

Halaan (Manila Clams)

fish sauce

Brown sugar

siling labuyo

cans Dona Elena diced tomatoes

Spring onions, thinly sliced

Chopped coriander leaves,(Wansoy) for garnishing

Method :

• Heat the oil in a wok. Stir fry the garlic and ginger for 30 seconds.

• Add the lobster and scallops. Fry carefully for 2 minutes, until the scallops have just cooked.

• Remove the shellfish to a plate.

• Add the fish sauce, sugar and chili, bring to the boil and cook, stirring for 2 minutes.

• Add the tomatoes and spring onions, reduce the heat and simmer for 2 minutes, then return the shellfish to the wok.

• Heat through, then serve on a warmed platter, sprinkled with the coriander leaves.

This a simple recipe i learned when i studied in singapore, i stayed in Little India. Tomatoes in Indian is called Tomatar.

• 1 kg Eggplants 9 (round)
• 1/4 kg Onions (chopped)
• 2 Cans Dona Elena whole tomatoes mashed
• 2 Garlic Cloves
• Some Dona Elena Pure Olive Oil
• Pepper
• Salt
      • Fry the onions in a frying pan. • Peel the tomatoes chop and mash them. • Crush the garlic cloves in a mortar or with a fork. • Now blend the tomato paste with garlic. • Wash the brinjals and cut them in horizontal slices. • Grease a notstick pan with butter and place the eggplant slices. • Cook the tomato paste with onions for some time. Pour this mixture on top of the eggplant slices. • Preheat the oven at 200 degrees C and bake it for 45 minutes.

  Topped it with any grated cheese.

1/4 KG BEEF ROUND/SHORT RIBS

1 CUP GRATED CHEDDAR CHEESE

3 CLOVES GARLIC

4 PCS ONIONS MINCED

2 MEDIUM POTATOES,CUT INTO CHUNKS

1 PC CARROTS, CUT INTO CHUNKS

1/2 CUP GREEN PEAS

1PC GREEN BELL PEPPER

1 PC LAUREL

1 SMALL CAN LIVER SPREAD

1 CAN DONA ELENA DICED TOMATOES

SUGAR AND SALT TO TASTE

SILING LABUYO (OPTIONAL)

2 TBSP DONA ELENA PURE OLIVE OIL

1O PCS DONA ELENA OLIVES

SOME WORCESTERSHIRE SAUCE TO MARINADE BEEF

 

Marinade beef in worcestershire sauce for about an hour. Saute garlic and onions in olive oil.  Add the beef. Brown all side. saute with Dona Elena diced tomatoes for 5 minutes, cover with enough water till tender. Add potatoes, carrot and bay leaf, some salt, liver spread, sugar.Simmer for another 10 minutes. Add the bell pepper green peas and cheese.you may add 2 pcs siling labuyo. Serve hot.

1/2 kilo beef kalitiran or camto
7 cups beef broth
1 cup chopped onion
1 cup sliced celery
1 cup sliced carrots
1 1/2 cups dry lentils -- rinsed and drained
1 can Dona Elena whole  tomatoes,mashed
1 bay leaf
1 cup baguio beans, sliced

Cut meat into 1/2-inch pieces.Brown meat, half at a time, over medium-high heat. Drain fat. Return all meat to pan.Pour 2 tsp.Dona Elena red wine(optional).

Add beef broth, onion, celery, and carrot. Bring to boiling; reduce heat. Simmer, uncovered for 15 minutes. Add lentils, undrained stewed tomatoes. and bay leaf.

Return to boiling; reduce heat to medium. Cook, uncovered, about 45 minutes or till lentils are tender and stew is thickened. Add beans.

Cover and cook about 10 minutes more or till beans are tender.

To serve, remove bay leaf and discard. Ladle stew into bowls.

Makes 8 servings.

Heat olive oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or until transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not brown. Whisk in chicken broth, removing all lumps. Add 1/2 cup fresh basil. Heat mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in  diced tomatoes. Simmer 15 minutes. With large spoon, skim froth from top as it forms. Whisk in cream; heat to a simmer. Skim again, if necessary. Add sugar and season with salt and white pepper. Ladle into warm cups or bowls and garnish with remaining basil and fresh crabmeat, if desired. 8 cups

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

• 1/4 cup DONA ELENA  virgin olive oil
• 1 medium-size yellow onion
• 2 cloves garlic
• 2 Spanish chorizo sausage
• 1/2 red bell pepper
• 1 tsp Spanish smoked paprika
• 2 cans DONA ELENA diced tomatoes
• 1/2 kg. penne, macaroni or spaghetti noodles

Preparation:

This pasta in chorizo and tomato sauce recipe makes 4 servings.

Peel and chop the onion into 1/4-inch chunks. Peel and chop garlic. Remove the seeds and veins from the pepper and chop. Cut chorizo into round slices about 1/4-inch thick.

Pour about half of the olive oil into a large frying pan and heat on medium. Once hot enough, sauté the chorizo slices, pepper, onion and garlic in the pan. Stir often. If necessary, add more olive oil to pan.

Once the onions are translucent, add the can of crushed tomatoes. Sprinkle in the paprika. Stir and cook on medium-low for 10 minutes, careful not to burn the sauce.

While the sauce is simmering, bring water to a rolling boil for pasta in a large pot. Add pasta and cook until al dente – about 10 minutes. Drain pasta.

To serve, add pasta to frying pan and mix together with sauce. If you prefer, plate the pasta, then add sauce on top

 

1 kilo beef; cut into desired pieces

1 can DONA ELENA diced tomatoes
1 potato; quartered
1 carrot; cut in 1 inch chunks
1 camote cut in 1 inch chunks
1 small head quartered
1/4 kilo pechay
4 saging na saba
1 onion; minced
1 tablespoon garlic; minced
1/4 cup fish sauce
1 tables[oon DONA ELENA pomace olive oil

2 chorizo de bilbao, sliced

1 cup garbanzos

Preparation:

In a skillet, fry the saba and potato in 3 minutes. Set aside.

In a bowl, mash one fried saba. Set aside.

In a stock pot, stew the beef until tender. Strain the beef and set aside. Save the broth.

Sauté garlic and onion in a saucepan.Add the chorizo. Add the beef and stir fry with fish sauce for 3 minutes. Add DONA ELENA diced  tomatoes and simmer for 5 minutes.

Pour the broth and at first boil, add the potato, sweet potato, carrot, and saba. Let boil for 10 minutes. Add the mashed saba and mix well. Add repolyo and garbanzos parboil for 3 minutes. Add pechay and remove from fire after 2 minutes or until the pechay is done.

 

Serve hot.