Lavender Creme Caramel

法式薰衣草焦糖燉蛋
Category: Dessert
Style: Fusion
Difficulty: Easy
Portion: Serves 8

Ingredients
3 cups whole milk or whipping cream, or a combination of both
2 tbsp dried edible lavender
3/4 cup sugar
6 large eggs
1 tsp vanilla extract
Caramel:
1/2 cup sugar
1/4 cup water

Procedures
Preheat oven to 325F.
Making caramel: In a think bottom pot over medium heat add 1 cup of sugar and 1/8 cup of water. Bring the liquid to a boil. Cook the liquid until it becomes golden brown. [be careful. Caramel is VERY hot.] Remove from heat. Add the remaining 1/8 cup of water to stop the cooking. Pour caramel into a baking dish and swirl around so that it covers the bottom of the dish.
Making custard: Heat the milk until it is just before boiling. Add lavender and let steep 5 minutes. Pass milk through a sift to remove the lavender. Add sugar and vanilla extract to milk and stir until dissolved.
Put eggs in a stainless steel bowl and whisk until broken.
Pour milk into bowl while whisking all the time.
Strain custard into prepared baking pan.
Place baking pan into a deep roasting pan half full with hot water. Bake until set, about 45 to 60 minutes.
Let cool and refrigerate completely, at least 3 hours.
To serve, break edges with a knife, and flip onto a plate. Pour any caramel remaining in the baking pan on the custard.

Tips
The viscosity of the custard depends on the proportion of milk and cream you use. If you use a larger proportion of cream, the custard will be thicker, which is more traditional. If you use a larger proportion of milk, the custard will be thinner and be more like Chinese steamed egg. Do experiment with the milk/cream proportion and find out your own perfect style and taste.

Secret Recipe BBQ Ribs

秘方烤肋排
Category: Meat, Entree, Pork, Potluck
Style: Western
Difficulty: Easy
Portion: Serves 6

Ingredients
1 slab baby back ribs or other kind of ribs, about 4 lb. Ask butcher to cut it in half lengthwise.
Salt and pepper
BBQ sauce
2 cups ketchup
2 cups vinegar
1 cup corn syrup
4 tsp brown sugar
1 tsp salt
1 tsp garlic powder
1 tsp onion powder or 2 tsp dried onion flakes
1/2 tsp Tobasco pepper sauce

Procedures
Prepare a day ahead.
To make BBQ sauce: combine all ingredients in a large saucepan. Put over high heat until boiling. Turn down heat to simmer, and reduce liquid to about 3 cups. It will take about 30 to 40 minutes. Set aside to cool. Separate into 2 portions: 2.5 cups as a marinade, and 1/2 cup for final brushing.
Preheat oven to 300F.
Season the ribs with salt and pepper, then smear 2.5 cups BBQ sauce on both sides of the ribs. Wrap each slab of ribs tightly in several layers of aluminum foil. Bake for 2.5 hours.
You can leave the pork in the foil and put them in the fridge until ready to serve.
To serve, preheat oven to 400F. Remove pork from foil and put on a baking tray. Brush with remaining 1/2 cup of BBQ sauce. Bake for 20 minutes to reheat. Turn on the broiler and broil for 3 minutes, or until top is a little bit charred. You can also reheat the ribs on a BBQ.

Tips
Baking the pork in the aluminum foil is the secret of this recipe. The pressure inside the wrap together with the sauce and meat juices make the meat very tender.
The ribs are very easy and clean to transport since it is all wrapped up in foil. If you use disposable baking tray and container for the sauce, you'll have nothing needed to bring home after the potluck!

Chilli Chicken Wrap

香辣燒雞手卷
Category: Sandwich, Lunch, Potluck
Style: Fusion
Difficulty: Easy
Portion: Serves 8

Ingredients
4 chicken breast halves
4 flour tortilla
2 red bell pepper, cut into thick strips
2 cucumbers, cut into thick strips
mayonnaise
lime juice
marinade
4 tbsp asian chilli paste
2 tbsp smooth peanut butter
2 tbsp sesame oil
4 tbsp fish sauce
4 tbsp honey
salt and pepper to taste

Procedures
Preheat oven to 350F.
Mix all ingredients of the marinade in a mixing bowl.
Cut chicken breasts into strips. Coat chicken with half of the marinade. Place on a foil-lined cookie sheet and bake in the oven for 10 minutes or until done. Set aside to cool.
To assemble, place tortilla on a clean working surface. Put cooked chicken strips on top. Top with reserved marinade, mayonnaise, bell pepper and cucumber. Drizzle with lime juice. Roll tortilla up. Cut into 2 pieces and wrapped individually with waxed paper. Repeat with remaining ingredients.

Tips
This is a great recipe for picnic or lunch pot-luck.
You can adjust the hotness of the sauce by using more or less chilli paste. Different kind and brand of chilli paste can taste very differently, so make sure you taste test the marinade before applying.

Homemade Caesar Salad

私房凱撒沙律
Category: Salad, Appetizer, Potluck
Style: Western
Difficulty: Easy
Portion: Serves 8

Ingredients
8 slices bacon
4 hearts of romaine lettuce, or two 8 oz pack of packaged romaine lettuce leaves
salt and pepper to taste
1/2 cup shaved parmesan cheese
croutons
1 baguette, sliced (24 slices)
olive oil
2 cloves garlic, halved
dressing
2 egg yolks
4 tsp Dijon mustard
2 cloves garlic, chopped
4 tbsp lemon juice
3 tsp anchovy paste
1/2 cup freshly grated parmesan cheese
1 cup extra-virgin olive oil

Procedures
Preheat broiler in oven.
Line bacon slices on a cookie sheet, put under broiler for 5 minutes or until golden. Drain fat and let cool. Cut into large pieces.
Cut or tear lettuce into smaller pieces. Put into a large mixing bowl. Chill until ready to serve.
To make croutons: Place bread slices on a cookie sheet. Brush with olive oil. Put under the broiler for 1 minute or until golden. Rub each slices with garlic and set aside to cool.
To make dressing: Put egg yolks, mustard, garlic, lemon juice, anchovy paste and parmesan cheese in a food processor or blender until well combined. With the motor running, gradually add the oil and process until smooth and creamy.
To serve in a pot luck, pack lettuce, bacon, dressing and croutons separately. Just before serving, mix lettuce and dressing together. Garnish dish with bacon pieces and croutons.

Tips
You can buy packaged romaine lettuce at the supermarket, which can save you the time to wash and cut the lettuce.
The normal serving size of salad as an appetizer: 1.5 to 2 oz of greens per person. Double that amount for entrée.
You can buy anchovy paste at the fish department in supermarket. It looks like a tube of toothpaste.

Roast Vegetable Lasagne

燒雜菜千層麵
Category: Pasta, Entree, Potluck
Style: Italian, Western
Difficulty: Easy
Portion: Serves 8

Ingredients
6 tomatoes, thickly sliced, seeds removed
2 sweet potatoes, peeled and sliced
1 large eggplant, thickly sliced
3 red bell peppers, cut into 8 pieces
2 zucchini, thickly sliced lengthwise
1 medium sized onion, thinly sliced
1/2 lb mushrooms, sliced
olive oil
salt and pepper to taste
9 dried lasagne sheets (or use fresh)
1 cup grated mozzarella cheese
filling
2 lb ricotta cheese
1 pack fresh basil leaves, chopped
1 bunch fresh flat-leaf parsley leaves, chopped
2 eggs
3/4 cup whipping cream
salt and pepper to taste

Procedures
Preheat oven to 350F.
Place tomatoes, sweet potatoes, eggplant, bell peppers, zucchini, onion and mushrooms on baking trays lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper. Bake for 40 minutes or until tender and golden.
Bring a large pot of water to a boil. Add salt generously. Cook pasta until al dente, according to package instruction. Drain and set aside. Skip this step if using fresh pasta.
To make ricotta filling: Whisk to combine all ingredients in a mixing bowl. Set aside.
Grease a 13 x 9 inches baking dish with olive oil. Line with 3 lasagne sheets. Place on top half of the vegetables, and about half of the ricotta filling. Top with another layer of pasta, vegetable and filling. Top with a final layer of pasta. Smear a little bit of ricotta filling on top, and sprinkle with mozzarella cheese. Bake for 45 minutes. Serve hot.
To serve in a pot-luck setting, you can bake the lasagne the night before, keep it in the fridge and reheat in a 350F oven for 20 minutes or in a microwave. Or better yet, you can pre-assemble the lasagne at home and bake on-site.

Tips
When baking the lasange, put the baking dish on a foil-lined cookie sheet to catch the overflow of the sauce. This will save you from cleaning the oven afterwards.

Creme Brulee (revised)

法式脆糖燉蛋布甸
Category: Dessert
Style: French
Difficulty: Easy-Medium
Portion: Serves 8

Ingredients
3 cups whole milk or whipping cream, or a combination of both
3/4 cup sugar
6 large eggs
1 tsp vanilla extract
1/4 cup sugar for sprinkling
crushed ice

Procedures
To make custard:
Preheat over to 325F.
Making custard: Heat the milk with sugar and vanilla extract until it comes to a boil. Remove from heat.
Put eggs in a stainless steel bowl and whisk until broken.
Strain milk into bowl while whisking all the time.
Divide milk evenly into eight 4-oz custard cups..
Place custard cups into a deep roasting pan half full with hot water. Bake until set, about 35 minutes.
Let cool and refrigerate completely.
To make sugar topping:
Sprinkle sugar on top of custard. Tap out excess. Using a blow torch, heat sugar until caramelized. Let sit 1 minute and serve.
If you do not have a blow torch, use the following alternative method:
Set up rack in oven at 4 inches from top. Preheat broiler, use highest setting.
Put chilled custard in a deep roasting tray, then fill tray with crushed ice and cold water.
Sprinkle sugar generously on custard. Place roasting tray in oven, watch closely. Remove tray from oven when sugar is bubbly and caramelized, about 3-5 minutes. You may need to turn the tray often to evenly broil the custard.
Remove custard cups from tray, wipe dry. Let rest 1 minute or until sugar hardens. Serve.

Tips
The viscosity of the custard depends on the proportion of milk and cream you use. If you use a larger proportion of cream, the custard will be thicker, which is more traditional. If you use a larger proportion of milk, the custard will be thinner and be more like Chinese steamed egg. Do experiment with the milk/cream proportion and find out your own perfect style and taste.

Coq a la Biere

啤酒焗雞
Category: Entree, Meat, Chicken
Style: French
Difficulty: Easy
Portion: Serves 6

Ingredients
6 pieces chicken parts, such as breasts or thighs
1 lb baby carrots, cut in half lengthwise
1 tbsp olive oil
6 shallots, peeled
2 tbsp brandy
1.5 cup pale ale / beer
1 cup chicken stock
1 bay leaf
2 sprigs fresh thyme, or 1 tbsp dried
2 sprigs fresh flat leaf parsley
1 lb mushrooms, cleaned and halved if large
1/2 cup whipping cream

Procedures
In a pot over high heat, add olive oil and butter. Cook chicken until browned all over. Remove from pot and set aside. Pour off fat except about 2 tbsp.
In the same pot over high heat, add shallot, stirring occasionally until browned lightly. Add carrot, stirring, about 2 minutes. Add brandy, and cook until liquid evaporated. Add chicken, ale, stock and herbs, bring to a boil. Reduce heat to low, uncovered, and cook for 75 minutes. Liquid should reduce to less than half.
About 10 minutes before the chicken is ready, in a separate pan over high heat, add olive oil and butter. Saute mushrooms until tender.
Remove chicken from pot and put on a platter. Cover with foil to keep warm. Remove bay leaf, thyme sprigs and parsley sprigs from pot.
Add mushroom and cream to pot, cook for another 15 minutes over medium low heat. Serve chicken with vegetable and sauce.

Cream of Roasted Garlic Soup

烤蒜子忌廉湯
Category: Soup
Style: French
Difficulty: Easy
Portion: Serves 6

Ingredients
2 bulbs garlic, unpeeled
2 medium brown onions, diced
1 tbsp fresh thyme leaves, or use 2 tbsp dried
1 kg russett potatoes
5 cups chicken stock
3/4 cup whipping cream

Procedures
Preheat oven to 350F.
Separate garlic into cloves. Place unpeeled cloves on a cookie sheet in a single layer. Drizzle with olive oil. Roast for at least 20 minutes or until garlic is soft. Remove from oven and let cool. Squeeze garlic flesh into a small bowl, discard skins.
Meanwhile, heat a little olive oil in a large pot, cook onion and thyme, stirring, until onion softens. Add potato; cook, stirring, 2 minutes. Add stock, bring to a boil. Reduce heat to simmer, uncovered, about 20 minutes or until potato is just tender. Stir in garlic, and simmer for another 5 minutes.
Blend or process soup until smooth. You may need to do this in batches. Return soup to pot, and reheat until hot.
Just before serving, stir in cream. Divide into serving bowls, and garnish with extra cream and thyme.

Tips
The longer you cook garlic, the more creamy in texture and subtly nutty flavour it becomes.

Tuna Tartare with Avocado Salsa and Parmesan Crisps

吞拿魚他他配牛油果莎莎及帕爾瑪芝士脆餅
Category: Appetizer
Style: Fusion
Difficulty: Easy
Portion: Serves 6

Ingredients
1 cup freshly grated parmesan cheese
1/2 fresh long red chilli, sliced very thinly
400g tuna sashimi
1 avocado, chopped finely
3 small tomatoes, seeded, chopped finely
1 small red onion, chopped finely
1/3 cup loosely packed fresh coriander leaves (or cilantro)
Chilli Lime Dressing
1/2 fresh long red chilli, sliced thinly
1 tsp finely grated lime zest
1/3 cup lime juice (about 2 to 3 limes)
1 clove garlic, crushed
2 tsp finely chopped coriander leaves or stem
2 tbsp olive oil

Procedures
Preheat oven to 400F
Combine cheese and chilli in small bowl. Drop 1 tbsp of cheese mixture on a parchment lined cookie sheet, flatten slightly. Repeat until all cheese mixture is used. (you may need to do this in batches) Bake in oven for 3 minutes or until browned lightly. Remove from oven; stand until parmesan crisps set.
Meanwhile, place ingredients for chilli lime dressing in mixing bowl and whisk well.
Using a clean knife and cutting board, cut tuna into 5 mm cubes. Place in a medium bowl and mix in half the dressing. Toss to combine.
Place avocado, tomato, onion and coriander in another medium bowl with remaining dressing; toss to combine.
Press a quarter of the tuna into a ring mold set on a serving plate; remove ring. Top with salsa. Repeat with remaining tune.
Serve tartare with parmesan crisps.

Tips
Tuna sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. Buy from a reliable supplier.
If you do not have a ring mold, make one with an empty can (such as a salmon can) by cutting open both ends with a can opener.

PP959 Christmas Dinner 2006 Procedures

Menu
Pistou 法式蔬菜清湯
Roast Leg of Lamb 蒜香烤羊腿
Roasted Asparagus with Parmesan Cheese 帕爾馬芝士烤鮮蘆筍
Herbed Potato 香草烤馬鈴薯
Mini Baked Alaska 迷你火燒雪山

Preparation Procedures
3 hours before
Preheat oven to 500F
[lamb] clean and cut celery, carrots, onions and garlic
[lamb] prepare leg of lamb. Put vegeables and lamb on roasting pan, put into oven

2.5 hours before
[asparagus] clean asparagus, put on baking sheet
[potato] clean potato, but don't cut yet
[soup] cut all vegetables

2 hours before
[lamb] take garlic out, let cool
Set table

1.5 hours before
[soup] cook soup

1 hour before
[potato] cut potato, dress and put into the oven
[lamb] make gravy
[dessert] separate eggs

0.5 hour before
[lamb] take lamb out of the oven and let rest
[asparagus] sprinkle chesse on asparagus and put into oven

Just before serving
[asparagus] & [potato] take out from oven
[soup] serve soup
[lamb] carve lamb

While eating
[dessert] beat egg whites

After meal
[dessert] guest assemble their own dessert. Blow torching is fun!

Mini Baked Alaska

迷你火燒雪山
Category: Dessert
Style: American
Difficulty: Easy
Portion: Serves 8

Ingredients
1 small tub vanilla ice-cream
1 pack roulade cake
Meringue>
3 egg whites
1/2 cup sugar

Procedures
To make meringue: Beat egg whites in small bowl with electric mixer until soft peaks form; add sugar, 1 tbsp at a time, beating until sugar dissolves between additions. Beat until stiff and glossy.
Cut 1 slice of roulade cake and place on a small dish. Scoop 1 ball of ice cream and place on top of cake. Spread meringue mixture over ice cream to enclose completely. Repeat with remaining cake, ice cream and meringue mixture to make 8 servings. Using a torch, burn meringue until browned lightly. Serve immediately.

Roasted Asparagus with Parmesan Cheese

帕爾馬芝士烤鮮蘆筍
Category: Side, Vegetable
Style: French
Difficulty: Easy
Portion: Serves 8

Ingredients
1-1/2 lb asparagus
1/2 cup fresh grated parmesan cheese
1 tbsp olive oil

Procedures
Preheat oven to 450F
Wash and trim asparagus, drain.
On a rimmed baking sheet, toss asparagus with olive oil, season with salt and pepper. Spread in an even layer. Sprinkle with grated Parmesan cheese.
Roast until asparagus is tender and cheese is melted, about 15 minutes. Serve immediately.

Pistou

法式蔬菜清湯
Category: Soup
Style: French
Difficulty: Easy
Portion: Serves 8

Ingredients
4 tbsp olive oil
2 small zucchini, diced
2 small bakers potatos (such as russet), cleaned and diced
2 small onion, diced
4 stalks celery, diced
8 cloves of garlic, minced
2 carrot, diced
1 eggplant, diced
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup macaroni
3 L chicken broth
pesto to taste
freshly grated Parmesan cheese to taste

Procedures
In a large soup pot, heat oil over medium heat. Add onion, carrot and celery and sauté for 3 to 4 minutes until onion is coloured.
Add garlic and sauté 1 minute. Add potato, peas and corn and sauté for another 2 minutes.
Add broth and bring to a boil. Turn heat down to a simmer. Skim the scum off the top. Simmer for about 20 minutes
Add pasta, zucchini and eggplant and cook for 10 minutes or until pasta and vegetable is tender.
Ladle the soup into individual bowls . Add pesto and cheese to taste.

Tips
The vegetable should be diced to about 1/4 inch. It should be an elegent soup, so don't make the vegetables too chunky.
Simmer means heating without boiling. If you see the soup rolling, it means the heat is too strong.
Remember to skim the scum (the foam) off the top of the soup from time to time. This will make the soup clear.

Poached Plums in Port Wine served with French Vanilla Ice Cream

砵酒浸西梅配法式雲尼拿雪糕
Category: Dessert
Style: French
Difficulty: Easy
Portion: Serves 6

Ingredients
2 cups water
1 cups Port wine
1/2 cup sugar
1 stick cinnamon
6 plums, halved and seeded

Procedures
Stir the water, port, sugar and cinnamon in medium saucepan, without boiling, until sugar dissolves. Add plums; simmer, uncovered, over low heat, about 30 minutes or until just tender.
Remove plums from syrup; drain.
Bring syrup to a boil; boil uncovered for 10 minutes or until syrup is reduced to about 1 cup. Remove from heat, discard cinnamon.
Serve plums with syrup, warm or cold with French Vanilla Ice Cream.

Tips
This recipe is also good for poaching pears and peaches.

Chateaubriand

傳統法式燒牛柳配蔬菜拼盤
Category: Entree, Meat
Style: French
Difficulty: Medium
Portion: Serves 8

Ingredients
1 kg medium potatoes, cut into 1 cm thick slices
1 tbsp unsalted butter
1/4 cup olive oil
2 tbsp finely chopped fresh chives
750g beef eye fillet or tenderloin (about 1.5 lb)
400g tomatoes on the vine
400g baby carrots
350g broccoli
250g zucchini
Bearnaise Sauce
1/3 cup white wine vinegar
1/2 tsp black pepper corns
2 green onions, chopped finely
3 egg yolks
1/2 cup unsalted butter, melted
1 tsp dried tarragon

Procedures
Preheat oven to 400F
Heat butter and half of the oil in large frying pan; fry potato, turning occasionally, until browned lightly. (You may need to do this in batches). Transfer potatoes to a roasting tray lined with non-stick aluminum foil, sprinkle top with chives. Set aside.
Heat remaining oil in a medium oven-proof pot, sear beef on all sides, until browned all over. Place pot in oven; roast beef, 20 minutes, or until beef is cooked as desired.
Meanwhile, place tomatoes on the roasting tray with the potatoes and roast along with the beef. Remove from oven when beef is done, or when tomatoes and potatoes are tender. Cover to keep warm.
Meanwhile, steam carrots, broccoli and zucchini until just tender, about 10 minutes.
Serve sliced beef with potato and vegetables on a large serving platter, accompanied with sauce.
To make Bearnaise Sauce
Combine vinegar, peppercorns, tarragon and onion in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid has reduced by half. Strain over medium heatproof bowl; discard peppercorns and onion.
Whisk yolks into liquid in bowl until combined. Set bowl over medium saucepan of simmering water; gradually whisk in melted butter in thin stead stream until mixture thickens slightly. Remove from heat; stir in tarragon. Cover to keep warm.

Tips
This dish is named after the 19th-century author Francoise Chateaubriand. It has always been a special occasion dish.
Use a meat thermometer to make sure the beef is cooked to the desired doneness.

Roast Leg of Lamb

蒜香烤羊腿
Category: Meat
Style: French, Western
Difficulty: Easy
Portion: Serves 8

Ingredients
1 frozen leg of lamb, defrost in advance
1 pack fresh rosemary
3 heads garlic
carrots, celery and onions for the roasting pan
2 tbsp olive oil
2 tbsp flour
1 cup beef or chicken stock
salt and pepper to taste

Procedures
Preheat oven to 500F
clean carrots, celery and onions. Cut into large chunks and line bottom of roasting pan.
Wash and pat dry leg of lamb. Season with salt and pepper. Put leg of lamb on roasting pan and sprinkle rosemary on top..
Cut top off the 3 heads of garlic. Drizzle with 2 tbsp of olive oil. Put garlic besides the lamb on the roasting pan.
Roast for 5 minutes. Then turn heat down to 375F and roast until done, about 2 hours.
Take garlic out after roasting for about 1 hour. Let cool. Scoop out garlic flesh. Mesh completely.
When the lamb is done, take it out from the oven. Cover meat with a piece of aluminum foil, face down, and let rest for about 20 minutes before serving.
Meanwhile, heat a little butter in a saucepan. Add flour, fry until it forms into a lump. Slowly add beef or chicken stock to dilute, and it will become a thick gravy. Add meshed roasted garlic and cook for about 2 minutes. Salt and pepper to taste.
Slice meat and serve with gravy.

Bacon-Wrapped Pork Roast

煙肉烤豬
Category: Meat, Entree
Style: French, Western
Difficulty: Easy
Portion: Serves 8

Ingredients
1 boneless pork loin (3 pounds)
Coarse salt and freshly ground pepper
2 tbsp extra-virgin olive oil
4 tbsp finely chopped rosemary, plus several sprigs
1 pack bacon, thinly sliced
2 small onions, thinly sliced
1 tsp unsalted butter, softened
1 tsp all-purpose flour
1 cup chicken stock

Procedures
Preheat oven to 375°. Season pork with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
Rub pork with chopped rosemary. Wrap with bacon, overlapping strips slightly. Use toothpicks to secure bacon, if necessary. Place a rosemary sprig on top; tie pork with kitchen twine, and remove toothpicks. Return pork to skillet. Scatter onions and rosemary sprigs around pork. Roast in oven, basting occasionally with cooking juices, until it reaches an internal temperature of 140° on an instant-read thermometer, 30 to 35 minutes. Remove from oven. Transfer pork and onions to a platter; cover to keep warm.
Make pan sauce: In a small bowl, combine butter and flour. Place skillet over medium heat. Add stock, scraping bottom of skillet to loosen browned bits. Bring to a boil; reduce liquid slightly, about 2 minutes. Whisk in butter mixture; cook until thickened. Season with salt and pepper. Slice pork, and drizzle with sauce. Serve with onions

Salt & Pepper Baby Octopus with Salad and Aioli

法式椒鹽小八爪魚配蒜香蛋黃醬
Category: Appetizer, Salad
Style: Fusion, French
Difficulty: Easy
Portion: Serves 6

Ingredients
500g baby octopus, cleaned and halved
2 tsp coarse salt
3 tsp coarsely ground black pepper
1 tsp sugar
150g organic salad greens
1/2 English cucumber, sliced thinly
125g cherry tomatoes, halved
2 tbsp olive oil (for frying)
Aioli
1 egg yolk
2 to 3 clove garlic, crushed
1 tsp Dijon mustard
1 tbsp white wine vinegar
2/3 cup olive oil
1 tsp lemon juice
Dressing
1 tbsp lemon juice
1 tbsp olive oil

Procedures
To make aioli
Blend egg yolk, garlic, mustard and vinegar until combined. With motor operating, gradually add oil in thin steady stream; process until aioli thickens slightly. Stir in juice.
To make salad
Place salad greens, cucumber, tomato and dressing in a large bowl; toss gently to combine. Set aside.
To make baby octopus
Combine octopus, salt and pepper in a medium bowl. Heat oil in a frying pan, stir fry octopus until browned lightly and cooked through.
Serve octopus on salad with aioli and lemon wedges, if desired.

Tips
Aioli is a traditional mayonnaise-like sauce which can be served as a dip with most vegetables.

Creamy Watercress Soup

西洋菜忌廉湯
Category: Soup
Style: Fusion, French
Difficulty: Easy
Portion: Serves 6

Ingredients
1 tbsp olive oil (for frying)
1 small yellow onion (about 80g), chopped
4 green onion, chopped
3 medium potatoes (about 600g), diced
5 cups chicken stock
350g watercress, washed and trimmed (about 2 bunch)
6 tbsp sour cream (about 1/3 cup)

Procedures
Heat oil in large saucepan, cook onion and leek, until vegetables soften. Add potato and stock; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until potato is almost tender.
Reserve several sprigs of watercress for garnish; stir remaining watercress into pan. Simmer soup, uncovered, about 5 minutes or until potato is completely tender.
Blend or process soup, in batches, until smooth. Reheat soup in same pan, then divide among serving bowls. Top each with 1 tbsp of sour cream. Garnish with reserved watercress sprigs.

Tips
Potato is added to give body to the soup.
Soak peeled and diced potato in water when not ready to use to prevent from discoloring.

Secret Recipe Pan Fried Chicken Steak

秘方煎雞扒
Category: Meat
Style: Chinese
Difficulty: Easy
Portion: Serves 4

Ingredients
4件 去骨雞上髀
調味
1/2 tsp 鹽
1 tbsp 生抽
1 tsp 糖
1 tsp 蒜蓉粉
1 tsp 雞粉
1 tsp "口急"汁

Procedures
雞扒洗淨，抹乾水。加入調味料，醃最少半小時。
燒熱鑊，下少許油，放入雞扒，先煎雞皮那一邊，半熟後反轉再煎，至全熟，盛起切件上碟。

Tips
如想減少油煙，將雞扒放進375F焗爐內焗約30分鐘至熟亦可。

Shanghai style Spinach Salad

滬式涼拌菠菜
Category: Appetizer
Style: Chinese, Shanghai
Difficulty: Easy
Portion: Serves 4

Ingredients
1 磅 菠菜，洗淨晾乾
半罐 雪菜
1塊 五香豆腐干
調味
3 tbsp 生抽
3 tsp 糖
3 tsp 麻油

Procedures
燒熱水一鍋，加少許糖，鹽和油，將菠菜灼熟，撓起，瀝乾水。可用手將菜盡量擠乾。切成碎粒，放涼。
用剛材煮菜的水，將五香干放入煮一會至熟。放涼，切成碎粒。
雪菜切碎粒。
將調味料開勻，加入其他材料拌勻即成。

Singapore Medicinal Pork Rib Soup

星州肉骨茶
Category: Soup, Meat
Style: Chinese, Singaporean
Difficulty: Easy
Portion: Serves 8

Ingredients
2磅 排骨
1包 肉骨茶料
15粒 蒜頭，原粒去皮
1 tsp 白胡椒粒
調味
1/3杯 生抽

Procedures
燒熱一鍋水，放入排骨，煮至表面熟，取出（出水）。將已出水的排骨洗淨。
燒熱另一鍋水（約三公升），放入排骨，肉骨茶料，蒜頭及白胡椒粒同煮，用大火煲約兩小時，其間煲蓋要半開。
臨吃前，下生抽調味。

Garlic Oven Fries

蒜香烤薯條
Category: Sides, Vegetables
Style: Western
Difficulty: Easy
Portion: Serves 8

Ingredients
4 russett potato
2 tbsp olive oil
2 tsp garlic powder
salt and pepper to taste

Procedures
ß Wash and peel potato. Cut into think wedges and put on a roasting tray in one layer. Drizzle with olive oil and season with garlic powder, salt and pepper. Put potatoes in the oven and roast for 30 minutes, or until cooked on the inside and crispy on the outside.

Tips
Add one tbsp of egg white to make fries crisper.
Use non-stick aluminum foil for best result.

Easy Microwave Ratatouille

簡易微波爐香草雜菜匯
Category: Sides, Vegetables
Style: Western
Difficulty: Easy
Portion: Serves 8

Ingredients
1 Japanese eggplant, peeled and diced
1/2 red onion, diced
2 garlic gloves, minced
2 tbsp olive oil
3 tomatoes, seeds removed and diced
1 zucchini, peeled and diced
1 red bell pepper, seeds removed and diced
1/4 cup sliced black olives
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper

Procedures
In a large microwave-safe bowl, mix eggplant, onion and garlic with olive oil. Microwave on high for 4 minutes, stir halfway through.
Add remaining ingredients and microwave on high for another 6 minutes, stir halfway through. Cook longer if you prefer softer vegetables.

Roast Pork Tenderloin with Balsamic Glaze

燒豬柳配意大利黑醋濃汁
Category: Meat
Style: Western
Difficulty: Easy
Portion: Serves 4

Ingredients
2 lb pork tenderloin (about 4 pieces)
salt and pepper
4 tbsp Dijon mustard
balsamic glaze
2/3 cup balsamic vinegar
1/2 cup brown sugar
1/4 cup water

Procedures
Preheat over to 425F.
Place pork tenderloin on roasting rack. Season generously with salt and pepper. Smear mustard over pork. Place in the oven and roast until done, about 20 minutes.
To make balsamic glaze: put all ingredients in a small sauce over medium heat. Simmer until reduced to 2/3 cup and thickened, about 10 minutes.

Tips
When roasting meat, use a meat thermometer to ensure the meat are roasted to perfect doneness.

French Onion Soup

法式洋蔥湯
Category: Soup
Style: French
Difficulty: Medium
Portion: Serves 8

Ingredients
4 tbsp unsalted butter
2 lb yellow onions
1 tsp sugar
1 tbsp all purpose flour
1/2 cup dry sherry or red wine or brandy
4 cups beef stock
1 tsp dried thyme
salt and pepper to taste
1 french baguette, cut into 1/2 inch slices
8 onces Gruyere, Asiago or Mozzarella cheese, grated on the large holes of a box grater, about 3 cups
1/2 cup freshly grated parmesan cheese

Procedures
Slice onions into 1/4-inch half circles.
Melt butter in a large dutch oven or heavy-pot on medium low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkler with sugar, and cook, stirring as little as possible. Cook until onions are melting and soft, golden brown, and beginning to caramelize, about 30 minutes. You can also place the pot in a 300F oven after the initial sauté-ing for 1 hour to achieve similar result.
Sprinkle flour over onions, and stir to coat. Add sherry, stock and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes. Season with salt and pepper to taste.
Meanwhile, lightly toast bread under a broiler. Sprinkle cheese over toast, and place under broiler again until cheese is melted and crusty brown around the edges.
To assemble: ladle hot soup into bowl, and place a cheese toast on top of soup. Serve immediately.

Tips
It is easier to make the cheese toast separately, because to melt the cheese directly on the soup like most traditional methods requires broiler-proof soup bowls which most family do not have.
We need to cook the onion as slow as possible so that the flavour will intensify.
You can also mix different kinds of onions (such as red onions and white sweet onions) to create different flavour.
Use low sodium beef stock to avoid overly salty soup.

Simple Mixed Salad with Homemade Vinaigrette

簡易雜菜沙拉配私房醬汁
Category: Salad
Style: Fusion
Difficulty: Easy
Portion: Serves 8

Ingredients
Salad
1 lb washed mixed salad leaves
Vinaigrette
1/2 cup olive oil
1/2 cup lemon juice
3 tbsp mirin
1 tbsp sugar
1 tbsp soy sauce
1 tbsp sesame oil
1 inch piece of fresh ginger, grated
salt and pepper to taste

Procedures
To make vinaigrette, put all ingredients in a jar with a tight lid. Shake until all blended.
To serve, dress and toss salad leaves with vinaigrette, put on a plate.

Tips
You can adjust the taste of the vinaigrette by changing the amount of each ingredient. Do some experiment to create your best proportion. Try adding some honey too.
The base for a vineigrette consist of an equal amount of oil (olive oil here) and acid (lemon juice here. Vinegar is also common). The rest of the ingredients are all flavour enhencer. Some people like adding mustard too. What I usually do is: select an acid, add oil, and open my pantry cupboard and pour in whatever I feel like right. Be creative.

Fusilli with Tomato, Eggplant and Bocconcini

蕃茄茄子軟芝士螺旋粉
Category: Pasta
Style: Italian
Difficulty: Easy
Portion: Serves 4

Ingredients
1 Japanese eggplant, cut into 1/2 inch cubes
2 cloves garlic, sliced
1 onion, peeled and finely chopped
2 cans 14-oz whole tomatoes with juice
1 tbsp balsamic vinegar
pinch of chili flakes (optional)
1 bunch fresh basil leaves, chopped
4 tbsp whipping cream
1 lb dried fusilli or other pasta (about 450g)
1 tub Bocconcini cheese, about 200g (or use fresh mozzarella)
1/2 cup freshly grated Parmigiano Reggiano (Parmasan cheese)

Procedures
Heat 4 to 5 tbsp of olive oil in a large pot over high heat. Add eggplant, season with salt and pepper, and sauté for 5 to 7 minutes, until softened. Add garlic, onion, sauté for another 2 minutes until fragrant. Add canned tomatoes and balsamic vinegar. Stir and season with salt and pepper. Add chili flakes if desired. Simmer for about 15 minutes, add basil and cream. Lightly crush tomato with a wooden spoon.
In the meantime, bring a large pot of water to a boil. Add about 3-4 tbsp salt. Add pasta, stir around, and cook according to package instruction until al dente. Drain and return to pot. (For tips to cook pasta, read here)
Add tomato sauce to the pasta. Tear the bocconcini to small pieces and stir into the pasta. Let sit about 30 seconds and stir again. The cheese should now be nicely melting. Garnish with grated Parmesan cheese and serve immediately.

Tips
Bocconcini is a fresh cheese. It is sold soaked in lighty salted water. It has a very mild and delicate milk flavour. You can buy them fresh from the deli department of the supermarket or packaged in plastic tub. If you cannot find bocconcini, you can substitute with fresh mozzarella, or even pressed mozzarella (the kind used for making pizza)

Chinese Clay Pot Rice with Preserved Meats

簡易臘味煲仔飯
Category: Rice, Meat, One Dish Meal
Style: Chinese
Difficulty: Easy
Portion: Serves 4

Ingredients
2 杯 白米
2.5 杯 清水
配料
適量 臘腸，臘肉，臘鴨等
鹹蛋，連殼洗淨

Procedures
用一小煲，放入適量清水，加入鹹蛋，煮至水沸，改用小火，煮至熟，約十五至二十分鐘。
白米洗淨，隔乾水
瓦煲放大火上燒熱，下小許油，放入米及水。猛火煮至米乾水，其間不時將米攪動放止黏底，約十分鐘。
其間，將臘味洗淨，抹乾。
將臘味置於飯面，改用慢火，蓋上煲蓋，再煲約十分鐘，不用攪動。
熄火，不要開蓋，再焗五分鐘即成。可淋上適量蒸魚甜豉油。
將鹹蛋切開兩邊伴吃。

Tips
臘味應該待煮熟後才切開
如果煲內有飯焦，可加少許水或湯在煲內，置中火上煮一會，水滾後用木匙將飯焦刮出，便成為泡飯。

Chinese Rice Congee with Salted Pork and Preserved Egg

鹹瘦肉皮蛋粥
Category: Pasta
Style: Chinese
Difficulty: Easy
Portion: Serves 8

Ingredients
鹹瘦肉：
一塊 瘦豬肉或豬月展，約半磅
3 tsp 鹽
粥底：
1杯 白米
2 tbsp 油
1.5 tsp 鹽
1塊 薑
約6粒 瑤柱
其他配料：
2只 皮蛋，去殼

Procedures
處理鹹豬肉：
將豬肉洗淨，抹乾水。用刀在豬肉上切幾刀，但不要切斷。將鹽均勻塗在豬肉表面和切口上，用保鮮紙包好，放在雪櫃內醃最少12小時或更長。
處理粥底：
將米洗淨後，加入油和鹽拌勻，醃約半小時。
將其中一只皮蛋切粒。
用一大湯煲，盛2.5 – 3 公升水，置大火上煮至大滾。先放入鹹豬肉及薑，待水再次沸騰時便放入醃好的米，瑤柱及一只切碎的皮蛋。
先用大火將粥煮約二十分鐘，再轉小火煮一小時半。
將粥中的鹹豬肉取出，撕成小塊。另一只皮蛋也切碎。將豬肉和皮蛋放回煲內，再煮半小時便成。試味後若嫌不夠鹹，可加少許鹽調味。

Tips
如果煮粥時黏底，千萬不要用勺子將煲底的黏皮刮出，這樣會令粥有焦味。應留待煮好，把粥盛起後才處理。
在煮粥時放一只湯匙在煲底同煮，可改善黏底的情況。

Japanese Zaru Soba

日式冷麵
Category: Pasta
Style: Japanese
Difficulty: Easy
Portion: Serves 8

Ingredients
600 g dried Soba noodles
roasted nori seaweed, finely sliced
4 green onions, finely sliced
wasabi, according to taste
Dipping Sauce
1 cup hot water
3 tsp hondashi powder
2 cups cold water
1/3 cup mirin
1/2 cup Japanese Soy Sauce

Procedures
Cook dried soba according to package instruction. Rinse with ice cold water and drain.
To make dipping sauce: mix hondashi powder with hot water until completely dissolved. Add remaining ingredients and mix well.
To serve: Place one serving of soba on a dish, top with seaweed strips. Put some green onion and wasabi in another small dish. Put one serving of dipping sauce in a small bowl. Serve together.

Tips
The Soba should be kept ice cold. Do not cook the Soba too long ahead of time or it will become soggy. The Soba should be al dente, not too soft. See tips for cooking pasta here.

Yakibuta

日式叉燒
Category: Meat
Style: Japanese
Difficulty: Easy
Portion: Serves 4

Ingredients
1 piece pork shoulder (char siu meat), about 2 lb, cut into 2 strips
1/2 cup Japanese soy sauce
2 tbsp grated ginger with juice
1 piece star anise
4 cloves garlic, mashed or roughly chopped
sugar

Procedures
Put pork, soy sauce, ginger, star anise and garlic in a large zip-lock bag. Squeeze out as much air as possible, and put in the fridge to marinate overnight. Turning often.
Pre-heat oven to 300F. Put pork and marinade in a small baking tray. The liquid should be about 1 cm deep. If there is not enough liquid, add water to make up. Sprinkle sugar generously on the pork.
Roast the pork for a total of 2.5 to 3 hours, or until the liquid has almost all evaporated and become a syrupy sauce. While roasting, turn the meat every 1/2 hour, and sprinkle sugar on the top of the meat each time.
Store in the fridge or freezer.

Yakibuta and Ramen in Miso Soup

叉燒麵豉湯拉麵
Category: Soup, Pasta
Style: Japanese
Difficulty: Easy
Portion: Serves 4

Ingredients
300 g fresh Japanese Ramen
2 litre water
5 tsp hondashi powder
6 tbsp miso paste
Toppings
Corn kernels (fresh, frozen or canned) and Bean sprouts, sautéed with butter
Japanese fish paste cakes, cooked in miso soup
Bamboo shoots (canned)
Boiled eggs
Slices of Japanese Char Siu (Yakibuta) (Recipe here)

Procedures
Bring a large pot of water to full boil. Cook ramen according to package instruction. Drain and set aside.
Bring 2 litre of water to a boil. Add hondashi and stir until melted.
Put miso paste in a bowl. Add about 1/2 cup of dashi stock to dilute. Add diluted miso to dashi stock. This is the miso soup base.
Put cooked ramen in serving bowls. Add miso soup, and finish with desired toppings.

Chocolate Dipped Shortbread Cookies

巧克力鬆脆曲其餅
Category: Cookie, Dessert
Style: Western, American
Difficulty: Easy
Portion: Makes about 24 cookies

Ingredients
2 cups all purpose flour, plus more for rolling
1/2 tsp salt
1 cup unsalted butter (2 sticks), room temperature
1/2 cup sugar
1 tsp vanilla extract
Chocolate Dipping
3 oz bittersweet chocolate, finely chopped
1 tsp vegetable oil

Procedures
In the bowl of an electric mixer fitted with the paddle attachment, cream on medium speed butter, sugar and vanilla until fluffy, 3 to 5 minutes. Add sugar, continue to beat until very light in color and fluffy, about 2 more minutes. Sift flour and salt into mixture, combine on low, scraping sides of bowl with a spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
Place a piece of parchment paper on a clean surface, dust with flour. Roll dough to 1/4 inch thinkness, and move dough to a cookie sheet. Chill in freezer until firm, about 30 minutes.
Preheat oven to 325F.
Using the back of a knife, cut dough lengthwise into 1-inch wide strips, then cut crosswise into 3-inch bars.
Bake until firm and barely starting to color, 15 to 20 minutes, rotating halfway through. Cool completely on wire rack.
In a heat proof bowl, microwave chocolate on high for 1 minutes. Stir chocolate until completely melted. Stir in the oil. Dip one end of each cookie into the chocolate mixture. Place cookies on a piece of parchment paper and allow chocolate to dry. Serve, or store in an airtight container for up to 3 weeks.

Tips
Remember to rest the butter until room temperature before starting, or you'll be unable to combine the butter and sugar. It usually takes 2 to 3 hours. If you do not have enough time, grate the hard butter with a grater, and the butter will soften in less time.
Chilling the dough before baking will make the cookie more light.

Classic Penne Carbonara

傳統煤炭風長通心意大利粉
Category: Pasta
Style: Italian
Difficulty: Easy
Portion: Serves 4

Ingredients
1 lb dried penne or other kinds of pasta (about 450g)
100 g bacon or pancetta
5 large egg yolks
1/2 cup whipping cream (can substitute with coffee cream, even milk)
5 oz Parmesan cheese, grated
salt and pepper to taste

Procedures
Preheat broiler. Place rack at the top 1/3 of the oven.
Cook pasta in salted boiling water until al dente according to package instruction.
While pasta is cooking, place bacon slices on a baking sheet and broil until slightly crispy, about 4 minutes. Break bacon into small pieces.
Mix egg yolks and cream in a bowl.
When pasta is cooked, reserve 2 cups of cooking liquid. Drain pasta and immediately return it to the pot. Mix in egg mixture and toss. The residual heat should cook the eggs and make a creamy sauce.
Mix in half the cheese and the bacon pieces. Season with salt and pepper.
If the sauce is too thick, add some pasta cooking water to dilute.
When serving, sprinkle the rest of the cheese on the pasta to garnish.

Tips
This is a traditional Italian style pasta recipe. The name is called "Carbonara" because it is a favourite among coal miners –it provides a lot of energy through the protein and the carb.
Always use good quality Parmesan cheese. It is the key to the success of this dish. Never buy pre-grated cheese, or worse, cheese powder in a green can. Good parmesan cheese cost about $5 per 100g; a packaged 200g piece usually cost about CDN$10. Anything cheaper than this will not be good enough.
This pasta needs to be served at once. It will dry out very quickly.
If you like, you can also add some green peas to the pasta.

How to Cook Dried Pasta
When cooking pasta, use a large pot and lots of hot water. Use as big a pot as you can find. At least 5 litre in volume. There are 2 reasons: 1. the more water you have, the less starchy will be the water after you add the pasta, thus less sticking together to sticking to the pot and less mushy pasta; 2. the more water you have, the quicker the water will return to a boil after you add the pasta, thus less mushy pasta.
Generously salt the water. It will not only flavour the pasta, but will also makes its texture not as mushy. For a 5 litre pot, I add about 3-4 tbsp of salt. Trust me, it will not be too salty.
Do not add oil to the cooking water. Oil makes the pasta slippery, thus unable to hold onto the sauce.
Bring the water to a rapid boil. (Do not add pasta until water is rapidly boiling!) Add the pasta, and keep stirring with a wooden spoon for the first 2 minutes. It is because in the first 2 minutes, the pasta releases the most starch to the water. If you don't stir, the pasta will eaily stick together. But if you stir in the first 2 minutes, it will not stick together (or to the pot) even if the don't stir afterwards. But still, after the first 2 minutes, stir occasionally.
Length of cooking: whatever said on the packaging. But 2 minutes before the scheduled done time, check the doneness of the pasta by taking a bite. If it is already al dente, stop cooking.
Do not rinse the pasta after it's done, unless you are making pasta salad. Rinsing will remove the starch on the surface of the pasta, thus unable to stick to the sauce. Simple drain the pasta, and add to prepared sauce immediately. Do not pre cook pasta, it will stick together or dry out very quickly.

Baked Pork Chop with Special Sauce

醬焗豬扒
Category: Meat
Style: Chinese / Fusion
Difficulty: Easy
Portion: Serves 4

Ingredients
1 piece pork shoulder butt or collar butt 梅頭肉 (about 2 lb), cut into 4 slices
Marinade
3 tbsp "Bullhead" Barbeque Sauce 沙茶醬
3 tbsp hoisin sauce 海鮮醬
1 tbsp sesame oil 麻油
1 tbsp brown sugar

Procedures
Making marinade: in a large bowl, mix all ingredients together until it forms a paste.
Add pork to bowl, make sure the marinade cover all surfaces of the meat. Let stand in the fridge for at least 2 hours or overnight.
Preheat oven to 425F.
Put a roasting rack on a cookie sheet. Arrange pork on rack. Bake for 35 minutes or until done. Flip once.
Serve immediately.

Tips
This recipe came from a friend back in the small town college days, when we all lived in dormitory or small apartments. Since the town that we lived in did not have much entertainment, getting together to cook and eat became the favourite pass time. This recipe is so easy to make that many of my friends who do not know how to cook could still make this successfully.
Pork chop that we can buy on the market these days tends to be too lean, thus too tough too. Using pork shoulder butt or collar butt to imitate pork chop is a good way to solve the problem.
You can also use this recipe for making spare ribs.

Classic Tiramisu

傳統提拉米蘇
Category: Dessert
Style: Italian
Difficulty: Medium
Portion: Serves 8

Ingredients
1.5 cup Espresso Coffee, room temperature (or use espresso powder)
6 tbsp Coffee Liqueur (such as Kahlua) or brandy
6 large egg yolks
3/4 cup sugar
pinch of salt
1/2 cup whipping cream
500ml Mascarpone Cheese, room temperature
36 Savoiardi Ladies Fingers
Cocoa powder

Procedures
Take cheese out of fridge ahead of time and let sit until it is warmed to room temperature.
If using espresso powder, make espresso according to manufacturer's instruction. Let cool completely.
Prepare coffee dipping liquid: mix prepared and cooled espresso with 2 tbsp Coffee Liqueur or brandy in a shallow bowl.
Place egg yolk, sugar and salt in a stainless-steel mixing bowl. Using an electric mixer at medium-high speed, beat the egg yolk mixture until it is thick and creamy and pale yellow, about 4 minutes. Stir in cream.
Place bowl over a pan of simmering water. Reduce the heat to low and stir constantly with a rubber spatula until the mixture reaches 160F, about 5 minutes. Remove the bowl from heat, let sit a a pan of cold water to cool it down.
In another mixing bowl, beat mascarpone and the remaining 4 tbsp liqueur with an electric mixer at medium speed until combined and fluffy. Add egg mixture, continue to beat on high speed until smooth and very thick, about 3 minutes.
To assemble: Dip ladies fingers into coffee liquid, then cover the bottom of dish with moistened cookies. Spread half of cheese mixture on top of the ladies fingers. Repeat until all cheese and ladies fingers are used.
Chill covered at least 4 hours. Dust with Cocoa powder to garnish just before serving

Tips
Be careful not to over-soak the ladies fingers or it will become too soggy. Briefly soak on side on the cookie, about 3 seconds, then flip it over. The liquid will automatically wet the unsoaked side.

An easier version of this recipe

Chicken Cacciatore with Mushroom & Sage

sage

鼠尾草蘑菇紅酒燴雞
Category: Meat
Style: Italian
Difficulty: Medium
Portion: Serves 4

Ingredients
8 bone-in chicken thighs (about 3 lb), trimmed of excess skin and fat
salt and ground black pepper
1 medium onion, chopped
6 oz button mushroom, wiped clean and cut into halves
4 garlic cloves, minced
1.5 tbsp flour
1.5 cup dry red wine
0.5 cup chicken broth
1 14oz-can diced tomatoes, drained
1 tsp dried thyme
1 piece Parmesan cheese rind (optional)
2 tsp minced fresh sage leaves

Procedures
Preheat oven to 300F.
Heat oil in a large ovenproof pot (Dutch oven) over medium-high heat until very hot. In the mean time, season chicken generously with salt and pepper. Add chicken thighs to pot, skin side down, and cook, not moving them until the skin is crisp and well-browned, about 5 minutes. Using tongs, flip the chicken and brown on the second side, and 5 minutes longer. Transfer the browned chicken to a large plate.
When the chicken has cooled, remove and discard the skin. Remove and discard all but about 1 tbsp fat from the pan.
Add the onion, mushrooms, and 1/2 tsp salt to the Dutch oven. Saute over medium-high heat, stirring occasionally, until onions begin to brown, 6 to 8 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, for about 1 minute. Add the wine, scraping the pot bottom with a wooden spoon to loosen the brown bits. Stir in the stock, tomatoes, thyme, Parmesan cheese rind (if using), salt and pepper to taste. Add the chicken pieces and accumulated juices, submerging the chicken in the liquid. Bring to a simmer, cover, and place the pot in the preheated oven. Cook until the chicken is done, about 30 minutes.
Remove the pot from the oven. Discard the cheese rind, stir in the sage, and adjust the seasonings. Serve hot.

Tips
The reason for using bone-in and skin-on chicken thighs is that the final stew will taste richer in flavour than boneless-skinless chicken. But to avoid the excess fat, we will remove the skin after the first browning process and pour off most of the accumulated fat. This way, we can maximize the flavour and minimize the fat.

Insalata Caprese (Tomato, Mozzarella and Basil Salad)

意大利式蕃茄軟乳酪蘿勒沙拉
Category: Appetizer
Style: Italian
Difficulty: Easy
Portion: Serves 4-6

Ingredients
4 very ripe medium beefsteak tomatoes
16 oz fresh mozzarella or bocconcini
2 tbsp roughly chopped fresh basil leaves
1/4 tsp sea salt
1/8 tsp ground black pepper
1/4 cup extra-virgin olive oil

Procedures
Cut tomatoes and mozzarella into 1/4 inch thick slices
Layer tomatoes and mozzarella alternately on a platter.. Sprinkle basil, salt and pepper on top. Drizzle the oil over the platter and allow the flavour to meld for 5 to 10 minutes. Serve immediately.

Tips
Fresh mozzarella is sold soaked in water/brine. It is available in large supermarket at the fresh cheese or deli department.

桂花酒釀湯圓

Glutenous Rice Flour Balls in Rice Wine Sweet Soup
Category: Dessert
Style: Chinese, Shanghai
Difficulty: Easy
Portion: Serves 8

Ingredients
一盒 酒釀，425g
12 oz 冰糖
1 tbsp 桂花糖
12 cups 清水
適量 急凍湯圓

Procedures
燒滾12杯水，加入冰糖，煮至完全溶解。再加入酒釀，推散；再加入和桂花糖，即成桂花糖水。
另燒一鍋水，按包裝上指示將湯圓煮熟。
將湯圓撓起，溺乾，放進碗內，加上糖水即成。

Tips
酒釀是用糯米和酒餅經發酵製成，在一般大形華人超市有售。
桂花糖是用新鮮盛開的桂花加糖漬製而成，味道清香。
加入酒釀後便不能再加熱，否則會變酸。所以這甜品要即做即吃。

砂鍋獅子頭

Giant Meatball in Clay Pot
Category: Meat
Style: Chinese, Shanghai
Difficulty: Easy
Portion: Serves 8

Ingredients
兩磅 碎豬肉（自己剁的更好）
四片 薑
一包 小棠菜，洗淨，切開邊
Marinade 調味料
1 tbsp 生抽
1 tbsp 紹酒
4 tbsp 生粉
少許 白胡椒粉
1 tbsp 薑米
Sauce 汁料
2 tbsp 生抽
1 tsp 老抽
3 tsp 糖
1.25 cup 水

Procedures
預熱焗爐至450F。
碎豬肉加入調味料拌勻，分成四份，做成四顆大肉丸。
將肉丸放在焗盤上，放入焗爐內焗45分鐘。
燒熱鑊，放少許水，少許糖及薑片。待水滾時放入小棠菜，煮至半熟。盛起，溺乾水，排在砂鍋底部。
將焗好的肉丸放在菜上面，再將汁料混和後加入。用大火將整鍋肉丸煮滾，然後改肉中火煮至肉丸入味，約20分鐘。其間要將肉丸反轉再煮，使其煮得均勻。
吃時原煲上菜。

Tips
獅子頭是傳統上海菜。取名獅子頭是因為肉丸形狀與獅子頭金魚相似，是好意頭的菜式，所以肉丸的數目一定要是雙數。
這改良了的獅子頭做法，用焗爐代替走油，是更健康，更方便的做法。

簡易醬方

Revised Easy Braised Pork
Category: Meat
Style: Chinese, Shanghai
Difficulty: Easy
Portion: Serves 8

Ingredients
一條 五花腩肉，約兩磅
四片 薑
一札 蔥，切成長段
Sauce 汁料
2.5 tbsp 老抽
1/2 tsp 鹽
1.5 oz 冰糖
一大粒 八角
1/4 cup 紹酒
1 cup 水

Procedures
預備一大煲熱水。五花腩肉洗淨，切成四件方型的肉方。將五花腩肉放進熱水中出水約兩分鐘。撓起，溺乾。
預備一只小砂鍋，大小要剛好放得下腩肉，不可太大。將砂鍋置中火上燒熱，下少許油，爆香薑片和蔥段。
將汁料混和，倒進鍋中，再放進五花腩肉排好。改用小火煮15分鐘，將肉反轉，再煮15分鐘。
預備一鍋熱水，用中火將整鍋醬方隔水蒸約5小時。使用電蒸籠亦可。其間每小時將肉反轉一次。反轉肉方時要小心不要將其弄碎，因為肉方已經非常酥爛。
如預先一日做好，可以將整鍋醬方放進雪櫃。表面的油脂會凝固，可以用小匙將油輕易除去。約時間不夠，使用隔油湯壺亦可隔除油份。
臨食前30分鐘，將整鍋醬方用中火再煮三十分鐘至汁料濃縮成一半，即可上菜。吃時用小刀將醬方切成小塊。

Tips
這改良了的醬方做法，減少了繁複的工序（例如走油），也減少了肥膩，而且成功律很高，沒有經驗的人也能做到。
使用同一方法，也可以製作元蹄。
汁料的份量比較少，這才能做出濃味。因為汁料少，不能完全浸過醬方，所以煮時要不時將醬方反轉，使肉能均勻入味。
使用電蒸籠，便不用擔心乾水。

醃篤鮮湯

Soup with Salted Pork, Bamboo Shoots and Soy Sheets
Category: Soup
Style: Chinese, Shanghai
Difficulty: Easy
Portion: Serves 8

Ingredients
一磅 豬掙肉，切小塊
半磅 上海五香咸肉
一罐 清水竹筍肉，淨重約10oz，溺乾，切塊（或用經過出水的鮮冬筍肉）
一包 急凍百頁結，約半磅

Procedures
豬肉，咸肉洗淨，放入一大鍋滾水內出水。撓起，溺乾。同樣地，將百頁結出水，撓起，溺乾。
燒滾一大鍋清水（約12 cups）。將豬肉，咸肉，筍肉放入，用大火猛滾約半小時。
加入百頁結，待滾後改用中火再煮一小時至湯味濃即可。可用鹽調味。

Tips
醃篤鮮是傳統上海菜。「醃」是指鹹肉，「鮮」是指鮮肉和筍，「篤」在上海話是滾動著煮的意思，類似廣東人叫的「滾湯」。
用新鮮冬筍做這湯會更鮮味，不過較麻煩，所以改用罐頭。
百頁結是豆製品。急凍的已經處理過，可以即食。如果是買新鮮的，要先用食用梳打處理，比較麻煩。另外，買已經打成結的，比買一張張的又少一個工序，更為方便。

金華火腿煮白菜（火腿爛糊白菜）

Stewed Siu Choy with Ham
Category: Vegetable
Style: Chinese
Difficulty: Easy
Portion: Serves 8

Ingredients
兩條 長紹菜，約5-6磅
4 oz 金華火腿
2片 薑
3條 蔥，切段
1 tbsp 糖

Procedures
紹菜切絲，將葉與梗分開，洗淨，溺乾。
金華火腿切薄片。
用少許油起鑊，爆香薑片與蔥段。先下紹菜梗，加糖，加蓋煮至稍稔，約三分鐘。再加入紹菜葉及火腿，加蓋，轉中火，煮至紹菜稔爛，約半小時。加鹽調味即可。

Tips
上海人的「白菜」，即是廣東人的「紹菜」。當然，講究的人，是可以分出當中不同品種的不同味道的。
在加拿大買到的金華火腿，其實並不正宗，不過一般作菜也可以了。
如果買到的火腿附著骨，可以將火腿骨也加入一同煮，增加鮮味。上碟前將火腿骨棄掉便行。
一次買回來的火腿吃不完，可以先切成小塊，用保鮮紙包好，放進冰箱急凍。平常煲湯下一小塊，倍添鮮味。

椰汁黑糯米糖水

Black Glutenous Rice Sweet Soup with Coconut Milk
Category: Dessert
Style: Chinese
Difficulty: Easy
Portion: Serves 8

Ingredients
2 cups 黑糯米
4 liter 水
8 – 12 oz 冰糖
適量 椰漿

Procedures
用一大鍋，燒熱水至沸騰。加入黑糯米，再煮滾後，改用中火，煮至糯米稔身，湯也濃稠，約半小時。此時，應只剩下約八杯份量。
若已煮至乾水，糯米仍然未稔，可以加入少許水再煮。
加入冰糖，煮至溶化，便可盛在碗裡。
如想冷吃，雪凍才吃亦可，但要酌量增加糖的份量，因雪凍後，糖水會顯得較淡。
吃時加入適量椰漿。

Tips
此食譜如果再煮至更乾身，便成為黑糯米糖漿，可以加在豆腐花或刨冰上食用。
冰糖的份量，可按個人口味增減。
如果沒有冰糖，亦可用砂糖取代，但份量要較冰糖為少，因為砂糖比冰糖甜。

梅菜煎肉餅

Fried Pork Patties with Preserved Vegatables
Category: Meat
Style: Chinese
Difficulty: Easy
Portion: Serves 8

Ingredients
4 oz 梅菜芯
2 tsp 砂糖
1 lb 絞豬肉
醃料
1 tbsp 生抽
2 tsp 砂糖
4 tsp 生粉

Procedures
梅菜芯用水沖洗乾淨，抹乾，切成幼粒，加入砂糖，拌勻，備用。
絞豬肉可買現成的，或買枚頭豬肉剁或絞碎。加入醃料拌勻，略醃約十分鐘。
將梅菜加入豬肉中拌勻，再做成約一吋半直徑的肉丸。
燒熱鑊，下少許油，改用中火。將肉丸排放鑊中，輕輕壓成肉餅形，煎至兩面金黃色並熟透便可。如鑊不夠大，可分幾次將肉餅分批煎熟。

Tips
這是傳統的梅菜蒸肉餅的變奏。用煎的方法，使菜式更加香口。
不同品牌的梅菜的鹹度有所不同，可以調節醃料中生抽的份量來平衡。

火腿奶油津白

Siu Choy with Cream Sauce and Ham
Category: Vegetable
Style: Chinese
Difficulty: Easy
Portion: Serves 8

Ingredients
一棵 紹菜
一小塊 金華火腿
1 tsp 雞粉
1 cup 清水
四片 薑片
獻汁
1 cup 鮮奶
1 tsp 雞粉
3 tsp 生粉

Procedures
紹菜洗淨，切成大段。
金華火腿切薄片，略為蒸熟，將火腿汁分開，備用。
在鑊中燒熱清水，加入雞粉及薑片。放紹菜在湯中煮至熟透，撈起排放碟上，約十分鐘。
將鮮奶，雞粉，生粉及蒸火腿汁拌勻，煮至稠身，淋在紹菜上，再排上火腿片，即成。

Tips
如果想獻汁味道更濃滑，可用全脂奶，甚至混合鮮奶和忌廉來作獻汁。

白雪雪老少平安

Snow White Savory Steamed Pudding
Category: Fish
Style: Chinese
Difficulty: Easy
Portion: Serves 8

Ingredients
1/2 lb 白魚漿
一條 滑豆腐，約240g
一只 雞蛋
適量 蔥花，蒸魚豉油，滾油
調味料：
1 tsp 鹽
少許 白胡椒粉
1 tsp 生粉

Procedures
白魚漿放在一個大碗內，加入調味料拌勻。
再加入雞蛋拌勻。
滑豆腐剪去包裝袋開口，將豆腐擠出，加進魚漿內拌勻。
將魚漿放在碟上，隔水蒸約15-20分鐘至熟透即成。
在完成前五分鐘，將蔥花灑在表面，略蒸。
上菜前，淋上適量蒸魚豉油及滾油，即成。

Tips
傳統的老少平安，是用鯪魚肉做成。但市面的鯪魚肉，很多時候都有碎骨，並不真正老少「平安」。改用白魚漿，除了沒有碎骨，沒有魚腥味，而且顏色雪白，賣相更美觀。
除了蒸的做法，此食譜也可以用煎的，只要將生粉的份量增加至約4 tbsp（或更多，視乎豆腐的濕度），用鑊逐少煎成小圓餅便成。

台式三杯雞

Taiwanese Stewed Chicken with Trio of Ingredients
Category: Meat
Style: Chinese
Difficulty: Easy
Portion: Serves 8

Ingredients
1.5 lb 雞肉，可用雞腿或雞胸去骨，切成大塊
20粒 大蒜
20片 薑片
2 tbsp 黑麻油
1/4 cup 米酒
1/8 cup 生抽
1/8 cup 老抽
3 tbsp 糖
兩札 蔥，切段
適量 九層塔，切碎（可以不用）

Procedures
燒熱鑊，加入麻油。炒香薑片及大蒜至金黃色。
加入雞塊，炒至表面熟，加入米酒，生抽，老抽及糖，改用小火煮，約十分鐘。
加入蔥段，改用大火，將汁煮至乾，加入九層塔拌勻即可上碟。
吃前可再灑上少許麻油。

Tips
傳統的三杯雞，麻油，醬油和酒的份量應該相同，每樣一小酒杯，所以稱為三杯雞。但現代人較著重健康，所以本食譜將麻油的份量減少。
如果沒有黑麻油，可用普通麻油代替。

New York Cheesecake with Mocha Ganache

紐約芝士餅配摩卡巧克力濃醬
Category: Dessert
Style: America
Difficulty: Easy
Portion: Serves 8

Ingredients
Crust
6 tbsp unsalted butter
1.5 cups graham-craker crumbs
1/4 cup sugar
Cheesecake
2 lb cream cheese, room temperate
1/2 cup sugar
2 tsp vanilla extract
4 eggs, separated.
1 cup sour cream
pinch of salt
Ganache
6 oz dark chocolate, chopped
2 tbsp coffee liqueur
1/4 cup whipping cream
2 tbsp unsalted butter

Procedures
To make crust:
Preheat over to 350F.
In a microwavable mixing bowl, melt butter. Stir in graham-cracker crumbs and sugar until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly to form a crust. Bake until set, 12-15 minutes. Set aside and let cool.
To make chessecake:
Reduce oven temperature to 275F.
In the bowl of an electric mixer, whip egg whites until soft peaks form. Set aside.
In another bowl of the electric mixer, beat cream cheese until smooth. Slowly add sugar and vanilla. Beat until well combined. Drizzle in egg yolks, one at a time. Beat in sour cream and salt. Remember to scrape down side of bowl.
Fold whipped egg white into batter. Pour batter into crust.
Bake cheesecake until set, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; refrigerate overnight or at least 4 hours.
To make ganache:
Place all ingredients in a small saucepan set over low heat. Stir occasionally until chocolate and butter melted. Remove from heat, let cool slightly.
Pour chocolate ganache over cheesecake. Chill until chocolate has set, about 10 minutes.

Tips
This recipe is modified from a traditional cheesecake recipe. It makes a light, airy and smooth cheesecake. If you prefer a more traditional and firm texture, do not separate the eggs, just add whole eggs into the batter, and remember to use the paddle attachment of the electric mixer instead of the whisk attachment.

Apple Tart Tatin

泰坦蘋果撻
Category: Dessert
Style: French
Difficulty: Easy
Portion: Serves 8

Ingredients
1/2 pack frozen puff pastry, about 200g, thawed
6 Granny Smith apples
1/4 cup unsalted butter
1/2 cup brown sugar
1/2 tsp cinnamon
1 tbsp brandy

Procedures
Preheat over to 375F.
Roll out pastry to 1/4-inch thick on a lightly floured surface. Cut a disc the size of your cake pan. Chill until ready to use.
Peel, core and cut up apples into quarters. Submerge in lightly salted water if not used immediately. Drain when using.
Melt butter in a medium saucepan over medium high heat. As soon as butter is melted, add brown sugar and cinnamon, stirring until blended and bubbling. Add brandy (watch for flames) and stir. Pour into an 8-inch cake pan.
Arrange apples on top of sugar.
Poke holes in pastry with a fork and place on top of apples.
Place pan on a baking sheet. Bake 25 to 30 minutes, until crust is rich golden brown and apples are tender.
To serve, turn out onto a platter, so that apples are on top. Watch for syrup that might drip. Serve warm.

Tips
"Tatin" is a special baking technique where a puff pastry shell covers juicy ingredients when baked, and served upside down so that the pastry will become a "tart shell" on the bottom.
You can also make individual tart tatin. Use ten 4-oz custard cups instead of 8-inch cake pan. Cut apples into smaller pieces and trim the pastry to fit the custard cups. You may need to use a whole pack of puff pastry. Reduce baking time to 20 - 25 minutes.

Easy Tiramisu

簡易提拉米蘇
Category: Dessert
Style: Italian
Difficulty: Easy
Portion: Serves 8

Ingredients
500ml Mascarpone Cheese, room temperature
1/2 cup Espresso Coffee, room temperature (or use espresso powder)
1 tsp Coffee Liqueur (such as Kahlua)
500ml Whipping Cream
1 tbsp Vanilla extract
1/3 cup Sugar
Ladies Fingers
Cocoa powder

Procedures
Take cheese out of fridge ahead of time and let sit until it is warmed to room temperature.
If using espresso powder, make espresso according to manufacturer's instruction. Let cool completely.
Prepare coffee dipping liquid: mix prepared and cooled espresso with Coffee Liqueur in a shallow bowl.
Put whipping cream, vanilla extract and half of the sugar into the bowl of an electric mixer. whisk on high speed until stiff.
Put mascarpone cheese and the rest of the sugar in the bowl of an electric mixer and whisk on high speed until fluffy.
Fold half of the whipped cream into the whipped cheese.
To assemble, put a layer of cheese at the bottom of the container. Dip ladies fingers into coffee liquid, then layer on top of the cheese. Spread another layer of cheese on top of the ladies fingers. Repeat until all cheese and ladies fingers are used. Top with remaining whipped cream.
Chill covered until served. Dust with Cocoa powder to garnish.

Tips
Be careful not to over-soak the ladies fingers or it will become too soggy. Briefly soak on side on the cookie, about 3 seconds, then flip it over. The liquid will automatically wet the unsoaked side.

Italian Panna Cotta with Strawberry Coulis

意大利奶酪配草莓醬汁
Category: Dessert
Style: Italian
Difficulty: Easy
Portion: Serves 8

Ingredients
Strawberry Coulis
1 lb fresh strawberries, washed and hulled, or use frozen
1 cup milk
1/2 cup sugar
zest and juice of one lime (about 1.5 tbsp juice)
pinch of salt
Panna Cotta
2 cup homo milk
2.75 tsp gelatin powder (or increase to 4 tsp if you want to serve the panna cotta inverted)
6 tbsp sugar (=approx. 1/2 cup)
2 tsp vanilla essence
2 cups whipping cream

Procedures
To make Strawberry Coulis:
Defrost strawberries if you use frozen.
Put all ingredients in the food processor or blender and process until smooth. Pass through a sieve to remove solids. Chill.
To make Panna Cotta:
Pour milk into a medium saucepan. Sprinkle gelatin powder on the surface evenly. Let stand 5 minutes to hydrate the gelatin.
Meanwhile, place 8 ramekins on a baking tray.
Put milk and gelatin mixture over medium heat, until milk is almost boiling and gelatin is dissolved. Remove from heat, stir in sugar and salt until dissolved.
Stirring constantly, slowly pour cream into saucepan. Add vanilla and stir until combined.
Strain mixture into a large measuring cup, and distribute it evenly among the rameskins (about 4oz each). Cover with plastic wrap and refrigerate until set, at least 4 hours.
To serve:
[normal] spoon strawberry coulis on top of panna cotta in ramekins. Garnish with mint leaves.
[inverted] Use a paring knife to loosen the edge of the panna cotta from the ramekins. Dip rameskin in hot water for 5 seconds, wipe dry, and then invert onto serving plate. Spoon strawberry coulis around. Repeat with remaining panna cotta.

Tips
Handle gelatin with care. If unsoaked gelatin is added directly to hot liquid, the outside of each granule expands instantly and forms a gel coating, preventing the inside from becoming hydrated. The center of each gelatin particle then remains hard and undissolved.
Also, do not add a spoonful of gelatin to cold water all at the same time. Because the gelatin will form a lump. The outside of the lump will also form a gel coating, preventing the inside from becoming hydrated. The gelatin with then remain a lump and undissolved.

Chicken Breast in a Bag 紙袋烤雞胸

Category: Entree, One-dish Meal
Style: American
Difficulty: Easy
Portion: Serves 2

Ingredients
1 bunch green onion, finely chopped
2 skinless boneless chicken breast halves
1 14oz can of lima beans, drained
1 clove garlic, sliced
2 tsp dried Italian herb mix
1/2 cup white wine
1/2 cup whipping cream
1 tsp salt
1/2 tsp black pepper

Procedures
Preheat oven to 450F
Cut chicken breasts into strips in the size of chicken fingers.
Put a piece of heavy-duty aluminum foil on a cookie sheet.
Mix all ingredients in a bowl, including chicken breasts.
Put all ingredients in the centre of the aluminum foil. Cover with another piece of heavy-duty aluminum foil. Tightly seal all four edges to form a bag.
Bake in the preheated oven for 15 minutes or until done.

Quick Salad with Homemade Balsamic Vinaigrette

簡易沙拉配私房意大利黑醋醬汁
Category: Salad, Appetizer
Style: Italian
Difficulty: Easy
Portion: Serves 2

Ingredients
1 pack prepared salad greens
1 large tomatoes, cut into segments
1/2 English cucumber, sliced
Vinaigrette
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1 clove crushed garlic
1 tsp ground mustard
1 pinch salt
black pepper to taste

Procedures
In a large mixing bowl, add all ingredients of vinaigrette and whisk until combine. Or you can put all vinaigrette ingredients in a small no-leaking glass jar and shake until combine.
Put all salad ingredients into bowl. Mix until all vegetables are dressed with vinaigrette. Serve.

Tips
Store bought ready made salad dressings contains many unhealthy chemicals, including preservatives and stabilizers. Homemade salad dressings are much healthier and not difficult to make at all.

Asian Style Cold Noodle 亞洲風涼拌麵

Category: Pasta, One-dish meal
Style: Chinese
Difficulty: Easy
Portion: Serves 2

Ingredients
8 oz dried Chinese style white noodle
2 eggs
100 g sliced ham
1/2 English cucumber, cut into thin strips
1 tsp salt
1 tbsp toasted sesame
cilantro leaves, to garnish
dressing
1 tbsp peanut butter
1 tbsp sesame oil
1 tbsp Chinese black vinegar (or balsamic vinegar)
1 tbsp ketchup
1 tbsp soy sauce
1 tbsp sugar
1 tsp chili oil (optional)
1 clove garlic, meshed

Procedures
Heat a large pot of water, season generously with salt. When water is rolling, add Chinese noodle and cook according to package instruction. Empty noodle into a large colander and put under running water. Wash until the noodles and cooled. Drain.
Meanwhile, put cucumber in a mixing bowl and mix in 1 tsp salt. Let sit 5 minutes. Squeeze out all liquid and drain.
Whisk 2 eggs in a bowl, season with salt. Heat a non-stick skillet over medium heat and add a little bit of oil. Fry egg until solidify into a sheet of egg. Remove and put on a cutting board to briefly cool. Cut into thin strips.
Cut ham into thin strips.
In a large mixing bowl, dilute peanut butter with sesame oil. Mix in the rest of the dressing ingredients. Add noodle, mix well.
To serve, place dressed noodle in serving bowl. Top with ham, egg and cucumber strips. Top with toasted sesame seeds and cilantro leaves.

Tips
The ingredients can all be made ahead and store in the fridge. Do not mix with dressing until ready to serve. Mix noodle with a little bit of sesame oil to prevent from sticking together when storing.

Roasted Fish Fillet with Cherry Tomato 車厘茄烤魚柳

Category: Entree, One-dish Meal
Style: American
Difficulty: Easy
Portion: Serves 2

Ingredients
2 pieces 8oz-each white fish fillets, such as cod, skinned and pin-boned
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1/2 lb cherry tomato, halved
1 piece bocconcini cheese, tear into small pieces
2 tbsp dried basil
1/4 cup freshly grated parmesan cheese
pasta
8 oz dried pasta
2 tbsp pesto
freshly grated parmesan cheese

Procedures
Preheat oven to 425F
Place fish fillet in an oiled roasting pan. Drizzle with 1 tbsp olive oil and season with salt and pepper.
Mix tomato, basil and bocconcini with 1 tbsp olive oil in a bowl and then place on top of fish fillet.
Sprinkle over the parmesan cheese.
Bake in preheated oven for 20 minutes or until golden.
Meanwhile, boil a large pot of water and season with salt generously. Add pasta and cook according to package instruction.
Drain pasta and put back into the pot to keep warm. Mix with pesto and parmesan cheese. Serve with fish.

Lamb Cutlet with Couscous 煎小羊扒配北非小麥飯

Category: Entree, One-Dish Meal
Style: African
Difficulty: Easy
Portion: Serves 2

Ingredients
4 lamb cutlets of 1 rack of lamb cut into 8 slices
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 red onion, finely sliced
1 tsp dried thyme
1 pinch red chili flakes
1 tub hummus
Couscous
3/4 cup couscous
2 tbsp dried parsley
2 ripe tomatoes, finely chopped
2 tbsp extra-virgin olive oil
juice of one lemon

Procedures
Put lamb cutlets on a dish in one layer. Mix ground cumin, salt and pepper in a small bowl. Sprinkle spice mixture on both sides of lamb cutlets.
Put couscous and dried parsley in a large bowl. Add boiling water until just covered. Set aside.
Heat frying pan over high heat. Add a little oil, and place lamb cutlets in pan. When the cutlets have browned on one side, flip them, and add onion, thyme and chili to pan.
When lamb cutlets are cooked through, remove them from the pan. Add 1/2 of water to pan to deglaze. Cook until the water is reduced to 1/3, and onions are cooked through. Remove from heat and set aside.
The couscous should be done by now. Mix in chopped tomatoes, olive oil and lemon juice. Season with salt and pepper if necessary.
To serve, place couscous on plate, top with lamb cutlets and onions, followed by a big spoon of hummus.

Tips
Buy lamb from New Zealand if you do not like the lamby flavour of lamb.

Japanese Beef Salad Rolls with Sesame Dressing

日式牛肉沙拉卷 配芝麻醬汁
Category: Tapas, Appetizer
Style: Fusion
Difficulty: Easy
Portion: Makes 10 rolls

Ingredients
4 oz thinly sliced sukiyaki beef
1 cup beef stock
1/2 carrot, cut into thin strips
1/2 zucchini, cut into thin strips
1/2 cup alfalfa sprouts
1/2 cup daikon sprouts
Dressing
2 tbsp Japanese soy sauce
1/4 sweet white onion, minced
2 tbsp beef stock
2 tbsp sake or Japanese cooking wine
1 tbsp sesame paste

Procedures
To make dressing: Puree all ingredients to a smooth paste using a hand blender or mortar. Set aside.
Heat beef stock in a large saucepan. Briefly blanch the beef strips in the stock, about 10 seconds each.
Place 4 to 5 strips of carrot and zucchini with some daikon and alfalfa sprounts on a strip of beef and roll it up. Repeat until all ingredients are used up.
Put sesame dressing on a plate. Serve beef rolls on top.

Coconut Panna Cotta with Lavender Jelly 椰香意大利奶酪配薰衣草果凍

Category: Dessert
Style: Fusion
Difficulty: Easy
Portion: Serves 6

Ingredients
Lavender Jelly
1/2 cup hot water
2 tbsp sugar
1 tsp dried lavender flowers
1/2 cup cold water
2 tsp gelatin powder
Coconut Panna Cotta
1 cup milk
1 tsp vanilla essence
2.5 tsp gelatin powder
4 tbsp sugar
1.25 cup coconut milk

Procedures
To make Lavender Jelly:
Put 1/2 cup water in a small sauce pan and sprinkler gelatin powder over it. Let sit for a few minutes. Put over low heat until gelatin melts completely. Mix in sugar, stir gently until completely dissolved.
Meanwhile, Mix 1/2 cup hot water with lavender and let steep 5 minutes, or until liquid turns purple and fragrant. Strain the liquid into gelatin mixture and discard lavender. Mix thoroughly.
To make Coconut Panna Cotta:
Put milk in a small saucepan. Sprinkler gelatin powder over it and let sit for a few minutes.
Put saucepan over low heat, until gelatin melts completely. Add sugar and vanilla, mix until sugar dissolve completely. Add coconut milk. Set aside to cool.
To assemble:
Divide Lavender Jelly among 6 6-oz custard cups. Refrigerate until set, about 1 hour.
Slowly spoon coconut milk mixture on top. Refrigerate until second layer is set, about 2 hours.
To serve, dip custard cup in hot water for 5 seconds, and then invert onto serving plate.

Tips
If you want to serve the panna cotta in a cup or glass instead of inverting onto a plate, you can reduce the amount of gelatin to achieve a more delicate consistency. Try using 1 tsp gelatin powder for the Lavender Jelly and 1.5 tsp gelatin powder for the Coconut Panna Cotta. Of course, set the Coconut Panna Cotta first before you add the Lavender Jelly on top.

Roast Duck and Asparagus Vegetable Rolls

with Lemon Soy Dipping Sauce
蘆筍鴨肉卷 配檸香醮汁
Category: Tapas, Appetizer
Style: Fusion
Difficulty: Moderate
Portion: Serves 8

Ingredients
1 cup bean sprouts, heads and tails removed
2 fresh shitake mushrooms, stems removed and caps sliced
10 asparagus spears, cut into lengths
2 cloves garlic, minced
1/2 tsp sesame oil
1 tsp salt
1 tsp ground white pepper
5 large Chinese cabbage leaves
4 cups water
ice water
4 oz roast duck meat (about 1/4 roast duck)
1 tbsp hoisin sauce
1 pack chives, to garnish
Dipping Sauce
6 tbsp lemon juice
2 tbsp chili garlic sauce
1 tbsp black soy sauce
1 tbsp soy sauce
1 tbsp sugar

Procedures
To make dipping sauce: combine all ingredients and mix well. Transfer to a serving bowl and set aside.
Remove thick bottom parts of Chinese cabbage leaves and reserve the leafy top parts. Slice the stems into thin shreds.
Put sesame oil in a wok over high heat. Stir fry bean sprouts, mushrooms, asparagus, cabbage stems and garlic until just done, about 2 minutes. Season with 1/2 tsp salt and 1/2 tsp white pepper Set aside.
Slice roast duck meat into long thin strips. Season the duck slices with 1 tbsp hoisin sauce and 1/2 tsp white pepper. Set aside.
Blanch the top parts of cabbage leaves in a pot of boiling water and the remaining 1/2 tsp salt for 30 seconds to barely soften, then immediately plunge into ice water to stop cooking. Spread out blanched leaves and pat dry with paper towels.
Slice each blanched cabbage leaves in half vertically and remove the stiff central stems to obtain 10 rectangular sheets. Place 1 tbsp of the vegetable mixture and 3-4 duck strips on each sheet, then tightly roll up into a cylinder and trim both ends so that the roll can stand on its end. Repeat until all ingredients are used up.
Garnish duck rolls with chives, and serve with lemon soy dipping sauce.

Summer Green Tea Soba with Mussels 夏日青蠔綠茶冷麵

Category: Tapas, Appetizer, Pasta
Style: Fusion
Difficulty: Easy
Portion: Serves 8 as appetizer

Ingredients
1 lb fresh mussels
8 oz dried green tea soba
2 tbsp oyster sauce
2 tbsp Japanese soy sauce
2 tbsp fine bonito flakes
1/4 cup pitted black olives, sliced
1/2 cup sun-dried tomatoes in oil, drained and sliced
4 tbsp minced celery leaves, to garnish

Procedures
Clean mussels. Bring to boil a large pot of water, and add mussels. Cook covered until mussels open, about 5 minutes. Drain and remove mussels from shells. Set aside and let cool.
Boil green tea soba in a large pot of boiling water for 5-7 minutes or until al dente. Drain and rinse with cold running water until completely cooled. Drain and set aside.
Combine oyster sauce, soy sauce and bonito flakes in a small saucepan and stir to mix. Bring sauce mixture to a boil, then simmer for 5 seconds, remove from heat and set aside to cool.
Place noodles, black olives and sun-dried tomatoes in a mixing bowl. Reserve some sauce, and pour the rest into the bowl. Toss gently to mix thoroughly.
To serve, place noodle on a plate. Top with mussels, and drizzle with reserved sauce on top. Garnish with celery leaves.

Tips
Bonito flakes are shavings of dried, cured tuna fish and have a smokey taste almost like fine ham. They are available in Japanese supermarket in coarse or fine flakes. Coarse flakes are used for making dashi stock.

Steak Yakitori with Eggplant 牛扒茄子照燒串

Category: Tapas, Appetizer
Style: Fusion
Difficulty: Moderate
Portion: Serves 8

Ingredients
12 oz rib eye steak or prime rib steak, cut into 1-inch cube, about 18 cubes
2 tbsp sesame oil
1 large Japanese eggplant, cut into 1-inch cube
pinch of salt
bamboo skewers
1/2 tbsp butter
1/2 tbsp vegetable oil
Yakitori Marinade
4 tbsp Japanese soy sauce
2 tbsp Chinese dark say sauce
1.5 tbsp sugar
1 tbsp lemon juice or cider vinegar
1 tsp black pepper

Procedures
Combine all marinade ingredients in a large mixing bowl and stir well until sugar is dissolved. Marinate beef in marinade for at least 2 hours.
Put a large skillet over high heat. Mix eggplant with sesame oil and a pinch of salt, then sear in hot skillet until softened and charred.
Thread 1 piece of eggplant, followed by 1 beef cube, then another piece of eggplant on a bamboo skewer. Repeat until all ingredients are used up.
Heat butter and oil in a non-stick skillet over high heat. Sear skewers on each side for about 30 seconds or until brown on the outside but still pink inside. Serve hot.

Tips
You can also set the skewers over the barbeque.
Pre-soak the bamboo skewers in water for 20 minutes to avoid burning the skewers.

Tiger Prawn Mango Skewers with Sweet Vanilla Chili Dressing

芒果虎蝦串 配香草甜辣醬汁
Category: Tapas, Appetizer
Style: Fusion
Difficulty: Easy
Portion: Makes 10 skewers

Ingredients
8 cups water
1 tsp salt
1 tsp sugar
5 star anise
1/2 lb tiger prawns, about 10
ice water
1 large ripe mango, peeled and cut into chunks, about 20 chunks
10 bamboo skewers
salad greens and lemon wedges to garnish
Dressing
1 tbsp sweet chili sauce
1 tbsp tomato ketchup
1 tsp extra-virgin olive oil
1/2 tsp sesame oil
1 tbsp sugar
1 tbsp water
1 tbsp lemon juice
1 tsp minced cilantro leaves
1 tsp vanilla extract

Procedures
To make dressing: Combine all ingredients. Mix well. Set aside.
Bring water to a boil in a large pot of water. Add salt, sugar and star anise. Clean and dry tiger prawns, shell but leave the tail on. Butterfly the prawns and remove dirty intestines. Poach the prawns in boiling water until done, about 3-5 minutes.
Drain prawns and plunge into ice water to cool, then drain and pat dry. Do not break the flesh.
Thread 1 prawn and 2 chunks of mango onto each skewer. Place skewers on a plate lined with salad greens. Spoon 1/2 tsp of dressing over each skewer. Serve with lemon wedges.

Tips
Sweet chili sauce can be purchased in Asian supermarket.

Green Tea Custard Pudding 綠茶燉蛋布甸

Category: Dessert
Style: Fusion
Difficulty: Moderate
Portion: Serves 8

Ingredients
3 cups whole milk or whipping cream, or a combination of both
1/2 cup sugar
6 large eggs
2 tsp "matcha" green tea powder
Syrup
1/4 cup sugar
1/8 cup water
1 tsp "matcha" green tea powder

Procedures
Preheat over to 300F.
Making Syrup: Mix green tea powder with sugar. Add water and put over medium heat until sugar is dissolved and syrupy. Remove from heat. Do not brown/caramelize sugar.
Put 1 tbsp of syrup at the bottom of each 4 oz custard cup. Let stand a few minutes or until a bit solidified.
Making custard: Mix green tea powder with sugar. Heat the milk over medium heat until it comes to a boil. Remove from heat. Mix sugar mixture in hot milk with a whisk until sugar dissolved. Let stand at least 5 minutes.
Put eggs in a stainless steel bowl and whisk until broken.
Strain milk into bowl while whisking all the time.
Pour custard mixture into prepared custard cups through a sift to remove foam.
Place custard cups into a deep roasting pan 3/4 full with hot water. Bake until set, about 30 minutes. To test doneness, insert a toothpick into centre of custard. It is done when it comes out clean.
Remove from heat and cool until room temperature. Refrigerate for at least 2 hours until custard is completely cool
To serve, loosen custard with a knife and flip onto a plate.

Tips
The viscosity of the custard depends on the proportion of milk and cream you use. If you use a larger proportion of cream, the custard will be thicker, which is more traditional. If you use a larger proportion of milk, the custard will be thinner and be more like Chinese steamed egg. Do experiment with the milk/cream proportion and find out your own perfect style and taste.

Grilled Chicken with Red Miso Glaze 赤味噌烤雞塊

Category: Entree, Meat
Style: Fusion
Difficulty: Easy
Portion: Serves 8

Ingredients
8 pieces chicken parts such as breast or thigh, total about 4.5 lb
marinade
6 tbsp red miso
6 tbsp honey
6 tbsp mirin
4 tbsp Japanese cooking wine
1 bunch green onion, chopped

Procedures
Making marinade: mix all ingredients together.
Wash and pat dry chicken pieces. Put chicken in a plastic zipper bag. Pour in marinade. Leave in the fridge overnight.
Grill chicken with a gas barbeque or grilling pan, or roast in a 400F oven for 20 minutes for breasts (35 minutes for thighs) until done.
While grilling, put remaining marinade in a small saucepan over low heat. Bring to a boil, then turn down heat to a simmer. Simmer until sauce thickens a bit. Serve chicken with sauce.

Tips
This marinade is also good for grilling salmon. Of course, you do not need to marinade the fish overnight. Just brush the marinade on the fish at the grill.

Japanese Fish Cake and Mixed Salad with Ginger Lemon Vinaigrette

日式煎魚餅配薑檸醬汁雜菜沙拉
Category: Salad, Appetizer
Style: Fusion
Difficulty: Easy
Portion: Serves 8

Ingredients
For Fish cake:
1 lb white fish paste
3 green onions, chopped
cilantro, leaves picked and stems chopped (optional)
For Salad:
2 packs washed mixed salad leaves
For Vinaigrette:
1/2 cup olive oil
1/2 cup lemon juice
3 tbsp mirin
1 tbsp sugar
1 tbsp soy sauce
1 tbsp sesame oil
1 inch piece of fresh ginger, grated
salt and pepper to taste

Procedures
To make vinaigrette, put all ingredients in a jar with a tight lid. Shake until all blended.
To make fish cake: mix fish paste with green onions and cilantro stems, if using. Divide into 8 portions, and fry in a pan over medium heat until done. Brush the fish cake with vinaigrette on both sides while frying. You can also lightly fry the fish cakes and then move to a barbeque to finish.
To serve, mix salad leaves with vinaigrette, put on a plate. Top with fish cake. Garnish with picked cilantro leaves.

Tips
You can adjust the taste of the vinaigrette by changing the amount of each ingredient. Do some experiment to create your best proportions. Try adding some honey too.