Monday, February 11, 2019

CC#38: Restaurant Style Fried Rice

Restaurant style fried rice (from I can't remember by which chef nor from which cookbook, but this method is pretty darn good!)
Firstly, stir fry the ingredients you are using for the dish, ie minced garlic, onions, and ginger; butterflied prawns together with the seasonings. When cooked, dish out and put aside while you cook the beaten egg in a thin omelet, tip over the cold day old cooked rice. Mixed well into the egg mixture, add the cooked ingredients. Dish out when thoroughly mixed (reserve the prawns as topping). Plate up and garnish.
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I'm linking this post with
Cookbook Countdown #38
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.Join us at Cookbook Countdown

CC#38: Sweet Turnip Cream Soup

Very simple ingredients, butter to start off, sliced big onions, sliced sweet turnips aka sengkuang, chicken broth or water, and cooking cream.
Diced sweet turnip and wolfberries for garnish. And that is it! 
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Pages 74-75 of Famous Cuisine #66 ~ Chef Shong's cuisine.
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I'm linking this post with
Cookbook Countdown #38
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.Join us at Cookbook Countdown

Saturday, February 9, 2019

CC#38: Stuffed Lotus Roots with Mushroom

This stuffed lotus root dish has been on my to-do-list for the longest time (beat Joyce to it!) 
The stuffing is fish paste (either home made or from a trusted source).
The tip is after seasoning the fish paste, and mixing ; we need to 'slap it' abit to get that texture required.
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From pages 49 and 50 of Flavours, 
Lunar new year specials,
Jan-Feb 2009. 
Recipes by Chef Tan Kim Weng
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I'm linking this post with
Cookbook Countdown #38
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.Join us at Cookbook Countdown!