姜茸蒸豆包 Minced Ginger Steamed With Taupau

Roasted Ribs Braised With Kai Choy

Vinegar Pick-&-Mix Style Salad

Vinegar Pick-&-Mix Style Salad

Ingredients:

40g black wood fungus or mok yee

(soaked till softened, torn into small pieces)

1 rib of celery (pared off tough fibres, diced)

4 fresh red cili padi (deseeded, diced)

2 shallots (chopped), 2 pips garlic (chopped)

Dressing A: 

1 tsp salt

1 tsp sugar

Dressing B: (mixed together) 

½ tsp salt

1 tbsp white sugar

4 tbsps black bean vinegar

½ tsp sesame oil

1 tsp soy sauce

Method:

1. Blanch black wood fungus in boiling hot water, add in seasoning (A) and leave in the water for five minutes till cooked. Remove, drain well.

2. Place no. (1) into a platter. Add in remaining ingredients and seasoning (B). Toss together.

Note: Black wood fungus has a lot of good nutrients in it.  It enriches the blood, helps the “chi” flow, nourishes the lungs, stops excessive bleeding when taken regularly.

Homemade Peanut Jam

Ingredients:

300g groundnuts (rinsed, sundried)

2 tbsps butter (double boiled till melted)

5 tbsps caster sugar (milled)

Method:

In an oiless wok, fry groundnuts till cooked and aromatic. Blend till smooth, place in a big bowl. Add in butter and milled sugar, mix well. Use as a spread on bread or plain cookies.

Tips: Use a heavy duty blender to blend the groundnuts for a smoother paste.

Steamed Silken-Smooth Eggs - Microwave cooking

(Y3K Recipes Issue No.13 – Jul/ Aug 2003)
Copyright of Y Three K Publisher. All rights reserved.








Ingredients:
1 egg (grade A)
100ml warmed chicken stock
1 piece crab filament stick (shredded)

Seasoning:
1/8 tsp salt

For garnishing:
1 tbsp fried shallot crisps
1 tbsp minced spring onion

Method:
1. Blend eggs, salt and chicken stock till well combined.
2. Place shredded crab filament into a rice bowl. Sieve egg mixture over it.
3. Cover with a piece of aluminium foil. Pierce it as shown in photo above to avoid pressure building up during cooking.
4. Place bowl in microwave oven. Steam for 2 1/2 minutes on Medium.
5. Remove from microwave oven, let it stand for 5 minutes.
6. Garnish and serve hot.





Tips: To microwave two bowls of steamed eggs may require approximately 3 minutes on Medium. Adjust your own timing. It is better to undercook eggs to avoid it drying out. Recook dish if you want a firmer texture.

Tung Hoon Egg Drop Soup - Microwave cooking

(Y3K Recipes Issue No.13 – Jul/ Aug 2003)
Copyright of Y Three K Publisher. All rights reserved.









Ingredient:
2 eggs-beaten (grade A)

Ingredient A:
900 ml chicken stock
25g glass noodles/ Tung Hoon (soaked)
2 mushrooms (soaked, sliced)
50g angled loofah/ ketola (sliced)
2 stalks spring onion (diced)

Seasoning:
3/4 tsp salt
1 tbsp Chinese cooking wine
Some chicken granules

For thickening: mix well
2 tbsps corn flour
2 tbsps water

For garnishing:
Fried shallot crisps
Diced spring onions
Minced coriander leaves
Shredded red chillies

Method:
1. Mix well ingredient A in a clay pot. Cover the pot, put it into microwave oven. Cook for 11 minutes on High or till it boils.
2. Add in seasoning and adjust taste. Add in thickening. Cook for another 1 minute.
3. Remove the pot. Pour in beaten eggs. Cover the pot, let it stand for 1-2 minutes.
4. Add in wine, garnish and serve hot.

Tips: Soup will boil faster if it is covered with a glass lid. To prevent any scalding incidents, never open the cover directly towards oneself.

Breakfast Eggs & Egg in a bread bowl

(Y3K Recipes Issue No.13 – Jul/ Aug 2003)
Copyright of Y Three K Publisher. All rights reserved.








Breakfast Eggs/ Scrambled Eggs
Ingredients:
2 eggs (grade A)
2 tbsps UHT/ evaporated milk
1/4 tsp salt
1 tbsp butter

Method:
1. Beat all ingredients together till well combined. Place it in the centre of turntable and cook for 2 minutes on Medium.
2. Remove while still unset and stir well.
3. Leave to stand before serving with toast or cackers.

Tip: Eggs should appear unset when it is being removed from the microwave oven as it will continue to be cooked during the standing time.






Egg in a bread bowl
Ingredients:
1 egg (grade A)
1 slice bread
Some salt, pepper, paprika powder

Method:
1. Place bread on a plate, cover and steam for 30 seconds on High.
2. Remove and roll it flat to fit into a bowl. Toast for one minute on High to crisp it.
3. Break in an egg and cook for one minute till it is partially cooked.
4. Sprinkle with remaining ingredients and serve immediately.

Tip: Time needed for cooking half-boiled eggs varies as it depends on individual preference. Never microwave eggs in the shell.




Patricia Fair - Queen Of The Microwave Oven

A microwave oven is simply a very convenient kitchen appliance as the main advantage of it is speed. Easy to operate if you fully understand all the do's and do not's, busy people will find it real handy when it comes to defrosting or reheating a wide variety of foods. It has quite a range of other functions to cater for daily cooking but according to my survey, general families just fail to comprehend on the oven's operations. Y3K has contacted Patricia, an expert in microwave cooking to compile some simple recipes and a rough guide for readers. This should help them to enjoy the maximum benefits on the usage.

Patricia, a lady of many talents, is the pioneer teacher in microwave cooking and coincidentally, the first cookery demonstrator for microwave cooking series on television programmes. She is English speaking but her fluency in Cantonese is remarkable. She has a natural flair for the culinary world and had enrolled for a microwave cooking course in Japan years ago before the microwave oven made it's initial appearance in the local market. Currently, Master Lim Bian Yam is her mentor and on the contrary, it is now 'pay back' time for this microwave oven queen as she imparts her knowledge to other cookery enthusiasts. We have printed four of her recipes in our previous issue and she has contributed five more in this issue. These are positive recipes in order for everyone to enjoy trying them out.

Sweet Creamy Soda Smoothie

After half a whooping day, it is now time to taste the foods.

Ingredients:
90 ml rose essence-flavoured syrup (see below)
90 ml evaporated milk
1 can (325 ml) soda water
2 tbsps vanilla-flavoured ice-cream

Method:
1. Pour the syrup into a cocktail glass.
2. Add in evaporated milk.
3. Pour in the soda water.
4. Top in ice-cream. Makes a beautiful drink.

To make rose essence-flavoured syrup:
1 kg white granulated sugar
750 ml water
1 tsp rose essence
1/4 tsp red liquid colouring

Method:
1. Bring water to a heating point. Add in sugar and boil till sugar is well-dissolved. Leave it to cool.
2. Add in the essence and colouring. Stir-well, keep aside.

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.

Vegetables & Tomatoes Sauce

Welcome To The Tiny-Tots Cooking Classes Family Recipes For Success

Teaching children to be independent are the best-laid plans. It is a pity many kids of today pursue computer games so much or become a couch potato, grabbing a quick meal watching TV for the whole day. What happens when they leave home and the comfort zone to study abroad? Can they manage to cook for themselves a decent meal?

Many parents were happy to start off their young ones with cookery classes under expert help from Datuk Lim Bian Yam. This is a good holiday scheme, enriching the children's leisure. It helps to build their self-confidence and teaches everyone what teamwork is. Getting children involved in preparing recipes for a meal can instil a sense of discipline in them and promote ideas of sharing.


The big chef with tiny-tot chefs.








Ingredients:
300g big onions (diced small)
6 pips minced garlic
300g capsicums (cut into lengths)
4 tbsps flour
900 ml water

Ingredients for vegetables:
240g abalone mushrooms (torn into small pieces)
150g carrots (sliced)
150g zucchinis/ courgette (sliced)
240g brinjals/ eggplants (sliced)
15g black fungus/ mok yee (soaked, cut fine)

Seasoning:
1 can tomatoes
4 tbsps tomato paste
1 tbsp sugar
1 tbsp soy sauce
1 1/2 tsps black pepper
3 beef stock cubes
2 bay leaves

Method:
1. Heat up a wok with 4 tbsps of oil. Saute big onion pieces till aromatic with capsicums and garlic.
2. Sprinkle in the flour, mix well and add in water. Bring it to a rapid boil together with the seasoning.
3. Add in all vegetables, cook till it softens.

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.

Potato Egg Salad

Welcome To The Tiny-Tots Cooking Classes Family Recipes For Success

Teaching children to be independent are the best-laid plans. It is a pity many kids of today pursue computer games so much or become a couch potato, grabbing a quick meal watching TV for the whole day. What happens when they leave home and the comfort zone to study abroad? Can they manage to cook for themselves a decent meal?

Many parents were happy to start off their young ones with cookery classes under expert help from Datuk Lim Bian Yam. This is a good holiday scheme, enriching the children's leisure. It helps to build their self-confidence and teaches everyone what teamwork is. Getting children involved in preparing recipes for a meal can instil a sense of discipline in them and promote ideas of sharing.


Many hands make work light, the potato egg salad is ready.











Ingredients:
1 kg potatoes
3 cooked eggs (shelled, diced)
1 cucumber (sliced)
1 bowl carrot pieces (blanched in hot water)

Seasoning:
1/2 tsp salt
1 tsp sugar
30 ml red wine vinegar
Some mayonnaise and fresh milk

Method:
1. Place potatoes in a wok. Add in tap water, turn on the heat to cooked through. Remove skins whilst hot. Diced into small pieces.
2. Add in seasoning. Keep it for 15 minutes.
3. Mix in eggs, cucumber slices and carrot pieces. Mix well, keep chilled.

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.