Seafood Soup

I made this Seafood Soup from shrimp shell and pork ribs soup base.Most of the time,I will recycle all my shrimp shell in freezer after removed the shrimp to cook.I compiled all the shrimp shell and keep in Ziploc bag.For our Christmas dinner I decided to boil all the shrimp shell and pork ribs to make Seafood Soup..
I used bay scallop,tilapia fish and shrimp for my Seafood Soup..Sprinkle some cut scallion and white pepper before serve..

I wash all the shrimp shell and boil with 5-6 liter water for 3 hours..Removed shrimp shell before add in pork ribs.Before I add pork ribs, I blanched pork ribs with boiling water,to removed the fats.Boil the soup for another 2 hours.Add in some sea salt and rock sugar to taste.Then add in all the seafood while the soup is boiling for 2-3 minutes...ready to serve while hot..Sprinkle some scallion and white pepper if you prefer.

Note:This shrimp and pork ribs base soup is really easy to made and healthy.Whenever you have shrimp shell,just recycle it..I also use my leftover soup base to make Prawn Noodles Soup..If you like,you can just add noodles or rice to make a meal..I used some yellow soft noodles and Vermicelli (Mee Hoon) with this soup,I sprinkle some fried shallot and shredded chicken for Mishu dinner..Viola!!..Yum Yum!!

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Savoury Seafood Pie

I made Savoury Seafood Pie for our Christmas Dinner.Actually I didn't plan what to do with pie crust pastry skin which I bought at sale price... $0.99 for 2 pieces ..I used shrimp ,tilapia ,bay scallop,mozzarella cheese,Cheddar cheese, Parmesan cheese and scallion...Sound interesting,right??..Here it's goes..
This week special at Walbaum Supermarket...a pack for $0.99..This box come with 2 pieces pie crust.. (I'm still don't understand my new camera yet*sigh*..why the lightning is so dull*)
What a savoury meal!!..The crust is so flaky and buttery..

I serve it while it hot,not enough time to cool down before cutting..This pie have to eat it while warm..It's really juicy with all melted cheese in it..

Viola!!..Savoury Seafood pie as entree!!..Everyone love it..So I made another 2 whole pies today.....but this time I add in some cold cut ham ,turkey,onion ,green beans and seafood as well..

Cover the second pie crust over the filling pie.Use your fork to press the edges,then brush the pastry with egg wash..Baked at preheat oven 375 F for 20-30 minutes..

I scatter some shredded cheese,scallion and Parmesan cheese..If you love cheese just add in more..Roll pie crust flat on a baking tray before fill up the ingredients..At first, I roll the pie crust on a plate,then moved to baking tray which is a big mistake!!..I used non-stick baking sheet but if you use regular baking sheet,generously grease it first..

Roll open pie crust flat,fill the ingredients in center.You can put any meat or seafood..I scatter some cut scallion,sliced tilapia,shrimp ,bay scallop and mozzarella cheese.

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My Mil,hubby and Mishu love it.So I go back to the supermarket again to get extra 5 more boxes pie crust.If you don't mind making your own pie crust,go ahead and make it but trust me,the ready make from the store is as good as pie crust from bakery.Save time and low cost..I made one whole pie for Mil to take back with her today.She can just warm up with microwave ..Actually it's better than chicken pot pie....You don't need a proper recipe for this,just use your instinct or feeling to put your favourite ingredients..But remember ,NOT to Over bake it..the most is 30 minutes if not your pie is dry ,like eating paper!!..Happy Baking!!

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Chinese Five Spice Roast Chicken in Can

I decided to make Chinese 5 spice ( 5 Heung Fan) roast chicken after I saw few blogger have roast chicken in their blog..One of my Christmas Dinner dish is roast chicken in can.Most of the time ,I use BBO sauce or western spices but for a change,I want to use Chinese 5 spice to roast chicken for Christmas Dinner.Five-spice powder is a convenient seasoning in Chinese cuisine. It incorporates the five basic flavors of Chinese cooking — sweet, sour, bitter, savory, and salty. It consists of Chinese Tung Hing cinnamon (actually a type of cassia), powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves.It is used in most recipes for Cantonese roasted duck, as well as beef stew. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into national cuisines throughout Asia.
Ready to serve roasted whole chicken stuffed with fresh basil and rub with 5 spice powder.

I forget to flip the breast side on top instead the back bone of the chicken for Browning..Well,too busy cooking and table setting....Removed the whole chicken from roasting can and let it roast for 15 minutes at 425 F or until the skin is brown.

I like all my roasting meat wrapped over foil for baking...it's same apply to my 5 spice whole chicken..My opinion toward the wrapping foil is that the meat are more moist and soft tender..Ready to go to preheat oven at 375 F for 2 1/2 to 3 hours ..

Ready hook up on can ..need to cut some orange and big onion to stuff at the bottom for the chicken to get more flavor..

I never use this can roaster rack.....still trying to figure out how to hook up this 6 pound chicken with toppling both side upside down..

I rubbed some Chinese 5 spice ,salt and sugar over this 6 pound of chicken..I stuffed 10 stalks of fresh basil in cavity..I let it seasoning overnight..

Prepared my new can roaster rack...I cover the bottom over foil for easy scrapping...Well,the rack stand supposed to face up not down...no wonder I can't hook up my 6 pound whole chicken without falling all over..!!

Note:I found that can roasting rack is not bad..actually the roasting process of the whole chicken is more even in roasting can compare with the regular roasting,just lay flat each side..of course I can't compare with Rotisserie roasting machine..Anyway,if you don't have roasting can rack but would like to roast your chicken this style,my suggestion,you can use empty soda can and regular roasting tray..Trust me ,soda can do the same job as roasting can..

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Whole-Wheat Rolls and Raisin Loaf

I made this Whole-wheat bun or roll and loaf using the recipe from Gold Medal flour. Of course ,I alter some ingredients.Hubby like whole wheat bread compare with regular white bread.Usually,I buy whole-wheat loaf from food market for his sandwich..
Whole-Wheat Dinner Roll

Whole-Wheat Loaf with Raisin and Cinnamon

Ingredients;

3 cups Gold Medal@ Whole-Wheat Flour

1 1/4 cup brown sugar

1/2 cup raisin (for loaf bread)

100 ml water ( for yeast)

1/4 oz(7 g) dry active yeast

2 eggs

1 tsp salt

4 oz butter(I stick)

150 ml whole milk

1/4 tsp Cinnamon(for loaf bread)

Method:

Prepared yeast with luke warm water,then add flour,knead and mix well.Add in brown sugar,butter ,milk,salt and eggs together .Stir everything together until well combined. Knead the dough for a few minutes and then cover and set it aside to proof to double its size. I let mine proof overnight.Prepare muffin pan or any baking pan and spread it generously with butter.

Knead again before form the rolls,Pinch some dough and make it into a small ball. Place 3 balls into each muffin tray.As for the raisin loaf,add in raisin and Cinnamon powder into the separate dough,mixed well.Grease bottom only 8x4 loaf pan but I doesn't want to bother with greasing ,so I use mine non-stick pan as well as muffin pan.

Brush the top of the rolls with beaten egg and milk.Sprinkle some sesame seeds on the dough.Bake in a pre-heated 350 F oven until golden brown. It might take around 25 min for roll and 45 min for the loaf.Or until tooth pick inserted in center comes out clean.cool for 10 minutes,removed from pans and place top side of loaves from pans or cooling wire racks.Cool completely,about 2 hours,before slicing the loaf.As for the roll,it's can eat immediately.Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

Stay tune for my Christmas dinner...

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Dong Yuen (Glutinious Rice Ball Soup)

Dong Zhi is the thanksgiving of the Chinese calendar. "Dong Zhi" literally means "arrival of winter". Coinciding with the winter solstice, it is an occasion for the family to get together to celebrate the good year they have had. Tang Yuan is cooked and eaten to symbolise unity and harmony within the family. Dong Zhi occurs 6 weeks before Chinese New Year and would normally fall between 21st Dec and 23rd Dec. Look at my first attempt making this meaningful dessert....not bad right?..It's really easy and simple..I only watch my mom make it when I was at home years ago...I remember my mom said when we consume Dong Yuen ,we are older by one year old..."I said..oh!..No...No...I'm not going to get older by a year just eating Dong Yuen,then I refused to eat"!!..So I'm not a fan of "Dong Yuen"!!.hahaha!!..But now I have Mishu,so I want her to know and understand our culture and food...This is what I made yesterday.. Tang Yuan, sweet soup of glutinous rice flour balls, is indispensable during this festival.For good luck, families prefer to have some pink tang yuan to mix with the white ones.

I use some glutinous rice flour with some cold water to form a dough.Then separate the dough to 3 part.Each separated dough,mixed with my favourite food coloring.Roll it to a size of marble. Prepare 4 liter of water over the stove for boiling.Drop each of the marble coloring dough into boiling water and once it float is done. Scoop out and dip in cold water,so it's won't stick together.Cook palm syrup with pandan leaves in 3 liter of water.Drop the cooked color dough into the palm sugar syrup and serve hot or warm...Ta...da..."Dong Yuen" ready!!..Hmmmm...not too sweet ,the palm flavour is just nice!! Viola!!

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Shrimp Sambal with String Bean

I'm using my new Canon Digital Power Shot SD 850 IS to snap this yummy delicious shrimp sambal with string bean.At last my new order card reader arrived,so I can download my photos.I make my own sambal paste ,last 2 weeks ago.You can get the recipe here Sambal Paste..Oh!! I been eating this dish with white rice for 2 days and it's really spicy and good...I really get the kick out of this..This dish is very simple to cook using any ready make sambal paste which I made in advance..Here it's goes..
Which photo look better??.The first photo is Auto mode ....or below photo with Manual mode function.I'm still working with my new camera....*rubbing my forehead and eyes* *sigh*

Ingredients:

1 lb String Bean( remove both end thread & wash)

1 lb Shrimp(clean and deviened)

2 tbsp blended dry shrimp

1 tsp sugar

1 tsp salt
1 tsp chicken flavor powder

1 tsp oil

2-3 tbsp sambal paste

Method:

Heat wok or skillet at high heat.Add in oil and blended dried shrimp,fried until fragrant,then add in sambal paste.Add in clean shrimp,stir fried for 2- 3 minutes,scoop out,set aside.Add in string bean,sugar,salt and chicken seasoning.Stirred well for another 5 minutes,add in cooked shrimp.Serve with white rice.

Note:I like my string bean crispy ,crunchy and healthy,so I just cooked for 5 minutes with no water.If you like well done string bean,cook longer with some water(simmer) or deep fried string bean in oil first ,wash with cold water before adding in the sambal shrimp to cook again..Usually, chinese restaurant do that method...faster and string bean look shinny.

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Coconut Almond Chocolate Cookies

I like this recipe from my Allrecipes cookbook.I made Halloween cookies using this recipe but without vanilla icing .Again ,this time I modified the recipe to make another Christmas cookies..Instead of Pure Pumpkin Puree ,I replaced with coconut milk,chocolate morsel and almond.
These cookies offer the moistness of coconut flavour with the chocolaty sweetness of chocolate chips.

Ingredients:

2 1/4 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup white sugar

1 cup butter or margarine,softened

2 eggs

1 tsp vanilla extract

1 cup of Semi Sweet Chocolate Morsel
1 cup sliced almond
100 ml coconut milk

Method:

1:Preheat oven to 375 F.Generously grease baking sheet;set aside

2:Combine flour,baking powder,baking soda and salt in a medium bowl.Beat butter and white sugar in a large mixer bowl until creamy.Beat in coconut milk,eggs and vanilla.Gradually beat in flour mixture.Stir in morsels and almond and ..Drop by rounded teaspoonfuls onto prepared baking sheets.

3:Bake in the preheated oven for 15-20 minutes or until edges are lightly browned.Cool on baking sheets for 2 minutes,remove to wire racks to cool completely.

Note:The original recipe have vanilla Iced glaze on the top of cookies,but I prefer my cookies not too sweet since chocolate morsel is sweet enough..I substitutes coconut milk for Pure Pumpkin in can,and I think it's not bad..Actually ,I don't like pumpkin flavour!!..I'm going to bake again tonight using this recipe but with other ingredients...going to send to few friends in the city before Christmas..Stay tune!!..

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Stuffed Chicken Mozzarella and Scallion

I created this dish when I received one of my specialty store Uncle Giuseppe's flyer .They sell Stuffed Fillet Mignon with fresh spinach, pine nut,sundried tomato,prosciutto di parma and mozzarella cheese.Well,since I can't eat beef,so I used boneless chicken breast instead and it's really taste good!!..Hubby love it said better than the one serve in restaurant!!..hahaha!!..Look at my finish product..
I called it chicken stuffed mozzarella and scallion..Actually,I use" Negimaki "style to wrapped my chicken..On the side is canberry-crush fruit,sour cream and pomegranate..

After baking the chicken for 35-40 minutes at 375 F,top each chicken with strip cooked bacon on it.On top of the bacon lay a slice of Cheddar cheese and bake for another 2-3 minutes..

Some of the mozzarella cheese leaked out after baked..Ready to removed the twine before top with bacon and Cheddar cheese.

Seasoning with some paprika,salt,sugar,cajun seasoning,Cayenne pepper and black pepper for overnight or 3 hours before baking.I don't have fresh spinach,so I used scallion.

Sliced each chicken breast into 2 pieces flat.Cut mozzarella cheese and scallion,wrap the chicken over and tied with twine.Drizzle some Olive oil before baking.You can see,I try one piece of chicken with some fresh rosemary and it's turn out really good.Of course, I removed rosemary stalks before serving.

Bought Cran-Fruit for $1.25 at Walbaum..Not bad as side meal.....just scoop out and serve

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Note:Serve this meal as entree..The chicken is really tender and moisture.I don't have meat slicer,that I can slice the meat thinner like Negimaki,but with the thickness it's really turn out better than I thought.I remember Negimaki usually are dry,thin and top with sweet tangy sauce..I will make this meal again soon,maybe used other herbs....to bring more aromatic flavour to the chicken..or maybe pork.Sorry,I don't have proper recipe in order...I will redo again once I have time...

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Chocolate and Raisin WholeWheat Cookies

I'm baking this special cookies with wholewheat flour and Splenda for a special friend who are a pre-diabetic..I found this recipe in my 1000 recipe baking recipes book. Packing for delivery.

Ingredients:
6 oz/175 g butter or margarine,extra for greasing
1 cup of Splenda(sugar)
1 egg
1 tsp baking soda
1/2 cup all purpose flour
1/2 cup of wholewheat flour
pinch of salt
1/4 cup of unsweetened chocolate powder
1 cup of raisin Method:
1;Preheat the oven to 375 F/190 C.Grease a large cookies sheet.Cream the butter and sugar(Splenda) together in a bowl.Add the egg and beat well,using a hand which if preferred.
2;In a separate bowl,sift together the all purpose flour,baking soda and salt,then add in the wholewheat flour.Mix in the egg mixture,then stir unsweetened chocolate powder and raisin.Mix well with a whisk.
3;Put 24 rounded tablespoonfuls of the cookies dough on to the cookies sheet,allowing room for the cookies to spread during cooking.Alternatively,with light floured hands break off pieces of the dough mixture and roll into balls(about 1 oz/25 g each) place on the cookies sheet and flatten them with the back of spoon.Transfer to preheated oven and bake for 16-18 minutes or until the cookies are golden brown.
4;Transfer the cookies to a wire rack and let it cool before serving.

Note:The original recipe used chocolate chips and raw sugar but I can't use those because I'm baking for special diet friend.So I substitute for unsweetened chocolate powder and Splenda.

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Shell Pasta with Chicken and Ricotta Cheese

Today ,my dear friend Ms J and her family come to visit us from the city.I decided to cook shell paste for our dinner.I bought 2 boxes of Jumbo Shell pasta on sale at 0.69 cent each..I used the same chicken spinach cheese manocotti recipe HERE .Well,the shell is much ,more easier to fill with cheese than using manocotti..Look at my finish product.....not bad,right?.
This time I baked the pasta with cheese without the sauce first and then spread the sauce on top of the filling shell and baked for another 5 minutes .Last time,hubby complaint the sauce is too dry and hard.

This tray look better,right?....How about sprinkle some Parmesan cheese on top of this creamy and filling meal?.

Prepare to spread mozzarella cheese on top of chicken stuff in shell pasta.

Note:You can use any meat you like,minced beef or pork.I also chop in some scallion..to bring more powerful flavour..

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Checkerboard Cookies

I'm debating whether to make Pinwheel,Ribbon or Checkerboard cookies.At last I choose checkerboard,it's seem a bit easier for armature baker like me!!..After baking the first batch,I realise how easy and simple to assembly and bake Checkerboard cookies,so the next day,I make another batch.Look at what I produce below:))

Ingredients:

3/4 cup butter,softened,plus extra for greasing

6 tbsp confectioners sugar

1 tsp vanilla extract or grated rind of 1/2 Orange

2 1/2 cups all purpose flour

1 oz/25 g semisweet chocolate,melted

1 egg white,beaten

1:Preheat the oven to 350 F/180 C.Lightly grease a cookie sheet.Beat the butter and confectioners' sugar in a mixing bowl until light and fluffy.Beat in the vanilla extract or granted orange rind.

2;Gradually beat in the flour to form a soft dough.Use your fingers to incorporate the last of the flour and bring the dough together.

3;Divide the dough in half and beat the melted chocolate into half.Keeping each half of the dough separate,cover and let chill for about 30 minutes.

4;Roll out each piece of dough to a rectangle measuring 3x8 inches/7.5 x20 cm,and 1 1/2 inches/4 cm thick.Brush one piece of dough with a little egg white and place the other on top.

5;Cut the block of dough in half lengthwise and turn over one half.Brush the side of one strip with egg white and butt the other up to it,so that it resembles a checkerboard.

6;Cut the block into thin slices and place each slice flat on the cookie sheet,allowing enough room for them to spread a little during cooking.

7;Bake in preheat oven for about 10 minutes,until just firm.Let cool on the cookie sheets for few minutes,before carefully transferring to a wire rack with a spatula.Let cool completely.

Note:

I didn't measure the lenghtwise dough when roll out instead I place the dough in square cookies pan before chill in fridge.With 2 same size square pan,I don't have to worried about off measurement or wasting extra dough.Give at try,it's really easy and simple.

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Christmas Lemon Banana Cupcake

Today,I bake 4 type of cookies and Christmas cupcake.Actually,I didn't plan to make cupcake but while I was browsing my bake book I saw Lemon cupcake recipe,there I go...
I bought 2 pack Santa's deco with marshallow and a pack of peep marshallow.A pack of Santa marshallow come with 2 Santa Clause,a Snowman and Christmas tree for $1.50 and Christmas Tree Peep for $0.99..what a deal!!..I don't have to make my own Santa ,actually I dunno how to make Santa but if I know how to make Santa's deco,why should I make one since I can just buy it at the store,right?Save a lot of time!!..Sorry,the icing is a mess...chocolate and then cream cheese icing to repair the damaged.

At first I decorate with chocolate icing,then I remember I have few pack of Santa's Marshallow,why not use it to display but if with Santa decoration the icing should be white as snow not chocalate..!!...nevermind la next time I make a proper icing..to match Santa.

Ingredients;

Generous 3/4 cup self raising flour

1/2 tsp baking powder

4 oz butter/115g butter,softened

generous 1/2 cup of superfine sugar

2 eggs,beaten

finely grated rind of 1/2 lemon

2-4 tbsp milk

1 mashed banana

Method:

1:Preheat oven to 375F/190C .Placed 12 paper cup in muffin pan.

2:Sift the flour and baking powder into a bowl.Add the butter,sugar,eggs,lemon rind and enough milk to give a medium-soft consistency.Beat thoroughly until smooth.Divide the batter among the paper cases and bake in the preheated oven for 15-20 minutes or until well risen and golden.Transfer to wire racks to cool.

Note:This original recipe don't include banana but since I have over ripe banana ,so I just add in.It's not bad with both lemon and banana flavor combine together..

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Satay Chicken

I decided to make my first satay at home.I been looking at satay recipe in one of my cookbook for sometimes~"Authentic Recipes from the Manhattan of the East".Of course, I make some alternation in the recipe,I like my satay with strong flavor and spicy.As usual,I shop at my regular supermarket and I saw boneless chicken thigh was on sale last week.!!I bought a family pack about 3 lbs.Here is goes...

The look is so deceiving but it's really good!!..Not bad for first timer!! hehehe!!

You can still see some coconut milk at the bottom

Look at Mishu struggling with her skewer. As it said on her shirt"It's not easy being ME!!"hahaha!!.

It's quite spicy but she still eat it.

OK...time for water!!!..have to go...Mishu just eat one skewer ..

I bought a ready made Thais satay sauce.

Hot from oven ....sorry to cold to BBQ outdoor!!

I found this bottle of Thais satay sauce in Biglots...not bad for $1.50...but too dry.....need to add some peanut butter and coconut milk

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Ingredients:

2 lbs boneless chicken thigh

1 stalk lemongrass

5 red long pepper

8 shallots

5 cloves garlic

1 inch ginger

2 tsp ground coriander

1/2 tsp turmeric powder

1 tsp salt

2 tsp sugar

50 ml coconut milk for basting

Method:

Cut boneless chicken thigh in cube,set aside.Blend or pound above ingredients and mixed well with cube chicken for overnight or 3 hours.Soak satay skewers in cold water overnight or few hours to prevent them from burning during grilling.

Thread the chicken thigh pieces onto bamboo skewers.Set oven preheat at 375 F.Placed skewers onto aluminium tray and broil each side for 15-20 minutes.Then brush with coconut milk each side.Serve warm with peanut sauce.

Note:I use oven to grill because I can't use open fire outdoor grill now ..Too cold ..I placed the meat at oven top rack to get better fire..I eat with white rice which I found very appetizing,maybe because I add in red long pepper,sort of sambal flavour..You can use any meat like pork or beef.

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