Cream Of Chicken Soup

by Catherine Chia

(serves 4)

Ingredient A:

20g unsalted butter

60g big onion (cut into cubes)

30g celery (cut into small)

30g carrot (sliced)

Ingredient B:

1 litre basic chicken stock

1 bay leaf (dried)

Ingredient C:

20g unsalted butter

20g plain flour

Ingredient D:

100ml fresh milk

100ml fresh cream

Seasoning:

½ tsp salt

1 tsp chicken stock granules

Dash of pepper

Condiments:

240g chicken breast meat (pre-cooked, shredded)

Some toasted bread

Method:

1. Heat a wok, add in butter and turn to low heat before adding in remaining ingredient (A). Stir-fry well, add in ingredient (B) and simmer for 30 minutes. Pour out stock, blend or puree well. Strain, discard stock.

2. Heat pot with butter of ingredient (C). Mix in flour until well-incorporated without forming any lumps. Add in no. (1), bring it to a boil.

3. Add in ingredient (D) and seasoning. Incorporate well before dishing out into bowls. Serve with condiments.

Basic Chicken Stock

Ingredient A:

500g chicken meat without skin

4.8 litres water

Ingredient B:

60g onion (cut into pieces)

30g celery (cut into small pieces)

30g carrot (sliced)

1 bay leaf (dried)

⅛ tsp thyme (bottled)

1 tsp peppercorns (crushed)

1 clove

1 sprig fresh parsley stem

Method:

Place ingredient (A) into a pot. Cover and simmer over low heat for one hour. Add in ingredient (B) and simmer for one more hour. Strain stock, discard residue. Can add into other varieties of soup as it is edible, optional choice.

PANORAMA CLUB SANDWICH

Ingredients:
4 slices white bread
Some margarine
1 slice cheddar cheese
1 slice turkey ham or chicken ham
1 piece of chicken (from the thigh section, pan-fried)
1 fried egg
4 slices tomato
4 slices cucumber
2 pieces lettuce leaves

Method:
1. Toast the bread.
2. Spread margarine on the bread.
3. Place turkey ham and cheese on toast. Top the second toast over.
4. Place a piece of lettuce, 2 slices tomato, 2 slices cucumber and fried egg. Top the third slice of bread on it.
5. Place remaining lettuce, tomato, cucumber and chicken. Place the last piece of toast on top.
6. Secure the sandwich by piercing 2 tooth picks through. Cut into triangles.

STEAK SALAD with HOME-MADE THOUSAND ISLAND DRESSING

Ingredients:
50g rib-eye steak

Ingredients: Sliced, chilled
10g cucumber
10g tomatoes (seeded)
15g butterhead lettuce
10g capsicum
10g onion

Marinade:
1 tsp L&P sauce
Some pepper

Dressing:
Home-made thousand island dressing

Method:
1. Cut the steak into strips. Marinate with marinade for 10 minutes.
2. Heat up a little oil in a frying pan. Grill the rib-eye strips till medium. Cool the meat.
3. Decorate remaining ingredients in a bowl. Add in no.(2), serve with home-made thousand island dressing.

HOME-MADE THOUSAND ISLAND DRESSING

Ingredients:
4 tbsps mayonnaise
2 tbsps tomato ketchup
2 tbsps chilli sauce
1 tbsp minced gherkins
1 tbsp minced carrot

Seasoning:
1/2 tsp salt
1/2 tsp black pepper
1 tbsp sugar
2 tbsps lemon juice

Method:
Mix well ingredients with seasoning.

Note: Always keep mayonnaise chilled to prevent the growth of bacteria. Without preservative, home-made dressing does not keep well.

Pan-Fried Herbs Marinated Chicken

Ingredients:
1 chicken thigh (deboned)

Marinade A:
5g Rosemary (bottled type)
5g Oregano (bottled type)
1/4 tsp salt
1/4 tsp pepper

Marinade B:
2 tbsps flour
Condiments:
French fries, coleslaw

Method:
1. Marinate chicken thigh with marinade A, then roll it with flour coating. Set aside for half an hour.
2. Heat up a frying pan with a little oil. Put in no.(1), pan-fried till cooked.
3. Serve pan-fried chicken with French fries and coleslaw. Place chilli sauce or tomato sauce as a dip.

SEAFOOD SPAGHETTI SPECIAL

Ingredients:
200g spaghetti
50g prawns (shelled, leave tails intact, deveined)
50g squids/ sotong (scored with a criss-cross pattern)
30g lala (with shells, cleaned)
1 plant Chinese coriander (chopped coarsely)
15g garlic (chopped)
1 tsp dried chilli powder
1 tbsp olive oil

Seasoning:
1 1/2 tsps Aromat powder (or substitute with 1 tsp chicken granule, 1/4 tsp salt)

Method:
1. Cook spaghetti according to instructings on the packet till al' dente. Drain well.
2. Heat a frying pan, put in olive oil. Saute garlic till light brown. Add in seafood ingredients, fry over medium heat for 3 minutes.
3. Add in dried chilli powder, stir fry for 1 minute.
4. Add in spaghetti, mix well.
5. Finally, add in seasoning and stir well. Dish up, garnish with Chinese coriander.

Pizza Rolls

Recipe from Y3K Recipes issue no.20 (Sept/ Oct 2004)

Copy right of Y3K Recipes. All Rights reserved.

Ingredients:

1 package of sliced white bread (trimmed off skins)

Some cucumber & tomato slices

2 pips garlic (minced)

3 tbsps Mozarella cheese (grated)

Filling:

350g chicken breast meat or drumstick meat (minced)

1 small can of pineapple rings (diced)

1/2 rice bowl of canned button mushrooms (sliced)

Marinade:

1 tsp salt

1 tbsp soy sauce

1 tsp sugar

1/2 tsp pepper

Seasoning:
2 tbsps tomato paste

1 tbsp sugar

1 tsp Oregano powder

For coating: (mixed together)

1 tbsp flour

1 tbsp water

Method:
1. Marinate chicken meat for one hour.
2. Heat up a tablespoon of oil to saute garlic and marinated chicken meat. Stir very well, add in seasoning and adjust taste.
3. Add in diced pineapple and sliced mushrooms. Stir-well, leave it to cool. Add in the cheese and mix together.
4. Cut bread pieces into two each. Place in no.(3) as a filling. Roll it up tight and seal edges with the coating. Repeat with the rest of the bread & ingredients.
5. Heat up a pot of oil to deep-fry bread rolls till golden. Serve with cucumber and tomato slices. Tomato and chilly sauces are wonderful as dips.

Note:

1. Remember to deep-fry rolls in boiling oil. If oil is not hot enough, the bread will soak in the oil, making it a soggy roll.

2.Use a pair of wooden chopsticks to turn rolls around, to get an even colour.

3. There is no need to roll the bread flat as a rougher texture is nicer for this particular recipe.

CHICKEN MARYLAND

(From Y3K Recipes Issue No.7 – July/ August 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 piece chicken breast
1 egg white
1/2 cup bread crumbs

Marinade:
3 shallots (extract juice)
1 tsp LP sauce
1 tsp oyster sauce
A pinch of salt
1/2 tsp chicken powder
1/2 tbsp sugar

For garnishing:
Mix peas
French fries

Sauce:
Chilli sauce
Mayonaise

Method:
1. Debone chicken breast. Marinate with marinade for 30 minutes.
2. Heat up enough oil in a wok. Coat the breast with egg white and bread crumbs.
3. Deep fry till golden brown.
4. Put on a plate. Garnish with mixed peas and French fries.
5. Serve with chilli sauce and mayonaise.

PORK CHOPS

(From Y3K Recipes Issue No.7 – July/ August 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredient:
2 pieces lean pork chops

Marinade:
4 shallots (pound, extract juice)
1/2 tsp chicken powder
1 tsp LP sauce
1 tsp oyster sauce
1/2 tsp salt
1/2 tbsp sugar

Barbecue sauce:
A few slices onion
1 tbsp barbecued sauce
4 tbsps brown sauce

For garnishing:
1 tbsp mixed peas

Method:
1. Marinate pork chops with marinade for at least 1 hour.
2. Heat up some oil with medium heat in a frying pan. Shallow fry the pork chops. Fry both sides till cooked (Test, pierce with a bamboopick). Dish up.
3. Heat up 1 tbsp oil over medium heat in a frying pan. Fry onion till fragrant. Add in 4 tbsps brown sauce. Add in barbecued sauce and bring to a boil. Pour over pork chops. Garnish and serve.

BEEF STEAKS IN RED WINE

(From Y3K Recipes Issue No.7 – July/ August 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient:
2 pieces beef tenderloin steaks

Marinade:
4 shallots (pound, extract juice)
1/2 tsp chicken powder
1 tsp LP sauce
1 tsp oyster sauce
A pinch of salt
1 tsp sugar
1/2 tbsp red wine

Red wine sauce:
A few slices onion
2 tbsps red wine
4 tbsps brown sauce

For garnishing:
Western parsley (chopped fine)

Method:
1. Marinate beef steaks with marinade for 1 hour.
2. Heat up some oil over medium heat in a frying pan. Shallow fry the beef steaks. Fry both sides till half-done. Dish up.
3. Heat up 1 tbsp oil over medium heat in a frying pan. Fry onion till fragrant. Add in 4 tbsps brown sauce and bring to a boil. Add in red wine. Pour over steaks. Garnish and serve.

BLACK PEPPER LAMB CHOPS

From Y3K Recipes Issue No.7 – July/ August 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient:
2 pieces lamb chops/ lamb shoulders

Marinade:
4 shallots (pound, extract juice)
1/2 tsp chicken powder
1 tsp LP sauce
1 tsp oyster sauce
A pinch of salt
1/2 tbsp sugar
A pinch of pepper

Black pepper sauce:
A few slices onion
1 tbsp black pepper (ground coarsely)
4 tbsp brown sauce

For garnishing:
Green, red and yellow capsicums

Method:
1. Marinate lamb chops with marinade for 1 hour.
2. Heat up some oil over medium heat in a frying pan. Shallow fry both sides till cooked. Dish up.
3. Heat up 1 tbsp oil over medium heat in a frying pan. Fry onion till fragrant. Add in 4 tbsps brown sauce. Add in black pepper and bring to a boil. Pour over lamb chops. Garnish and serve.

MUSHROOMS CHICKEN CHOP

(From Y3K Recipes Issue No.7 – July/ August 2002)
Copyright of Y Three K Publisher. All rights reserved.









Ingredient:
1 chicken whole leg (deboned)

Marinade:
3 shallots (pound, extract juice)
1/2 tsp chicken powder
1 tsp LP sauce
1 tsp oyster sauce
1/4 tsp salt
1/2 tbsp sugar

Mushroom sauce:
A few slices onion
1 tbsp sliced mushrooms
4 tbsps brown sauce (see recipe)

For garnishing:
Western parsley

Method:
1. Debone the chicken leg. Marinate with marinade for 1/2 hour.
2. Heat up some oil over medium heat in a frying pan. Shallow fry the chicken leg, skin downward for 3 minutes. Turn over and fry for another 3 minutes till cooked. Dish up.
3. Heat up 1 tbsp oil over medium heat in a frying pan. Fry onion till fragrant. Add in 4 tbsps brown sauce. Add in mushrooms and bring to a boil. Pour over chicken chop. Garnish and serve.

BROWN SAUCE

(From Y3K Recipes Issue No.7 – July/ August 2002)
Copyright of Y Three K Publisher. All rights reserved.









Ingredients:
2 tbsps oil
2 tbsps flour
500ml water
1 tbsp LP sauce
2 tbsps brown sauce mix powder
1/2 tsp salt
1 tbsp sugar

Method:
1. Dissolve brown sauce mix powder with a little water. Strain and set aside.
2. In a pot, heat up the oil over low heat. Add in flour and stir well.
3. Add in water. Pour in brown sauce mixture and other ingredients. Stir till it boils. Turn off heat.
4. When cooled, keep in the fridge. Heat up when needed.