Posted by: frecklesspeckles | September 21, 2011

Grilled Beef in Herbed Tomato Sauce

Recipe from Maya cooking class.

Ingredients:
500 grams beef sirlon, sliced thinly
salt and pepper to taste

For the Sauce:
1 cup tomato sauce, prepared
1 tablespoon onion, chopped
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1/8 teaspon minced dried garlic
1/8 teaspoon pepper
oil for pan frying

Steps:
Season beef with salt and pepper. Pan-fry in a sauce pan. Top with prepared herbed-tomato sauce.

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Posted by: frecklesspeckles | September 21, 2011

Pork Embutido (Filipino Style meat loaf)

This recipe makes 6-8 medium sized embutido rolls.

Half a kilo of Ground Pork (can be substituted with ground chicken or turkey meat)
2 cups diced red bell pepper
2 cups grated cheddar cheese
3-4 tablespoon sweet pickle relish
1.5 cups cooked ham, vienna sausage, or chorizo (i usually use ham)
1.5 cups raisins
3-4 raw eggs (if mixture is dry, add one more egg)
bread crumbs (toast 2 pc of tasty bread and then process in a blender)
1 tablespoon of flour or corn starch (optional, I find the meat loaf to be more compact when this is added)
1 tablespoon of tomato paste (optiona, just a add a bit of color)
salt and pepper to taste
1.  Combine the ingredients together in a mixing bowl.
2.  Wrap the mixture in a sheet of aluminum foil into a tube shape.  Make sure the ends are well sealed.
3.  Steam the wrapped embutido for 45 minutes.
Posted by: frecklesspeckles | September 18, 2008

Ingredients Chinese to English Translation

Just want to keep everything handy and make sure I grab the right ingredients on my next grocery trip… 🙂

各式食材中英文對照
Ingredients Chinese to English Translation

麵粉/中筋麵粉 Plain flour /all-purpose flour
低筋麵粉/低根粉 cake flour / soft flour / weak flour / low protein flour
高筋麵粉/筋麵/根麵/高根粉 gluten flour/strong flour/bread flour/baker’s flour/high protein flour
全麥麵粉 whole wheat flour
澄麵粉/澄粉/澄麵 non-glutinous flour / wheat flour / wheat starch
自發麵粉 self- raising flour
粗玉米豆粉 polenta / yellow cornmeal
粟粉/粟米粉/玉米粉/玉米澱粉 corn flour / cornstarch
生粉/太白粉/地瓜粉 potato starch / potato flour
樹薯粉/木薯粉/茨粉/菱粉/泰國生粉/太白粉/地瓜粉 Tapioca starch / tapioca flour
蕃薯粉/地瓜粉 sweet potato flour
馬蹄粉 water chestnut flour
葛粉 arrowroot flour
臭粉/胺粉/阿摩尼亞粉/嗅粉 powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn
發粉/泡打粉/泡大粉/速發粉/蛋糕發粉 baking powder
蘇打粉/小蘇打/梳打粉/小梳打/食粉/重曹 baking soda / bicarb ofsoda
塔塔粉/他他粉 cream of tartar
卡士達粉/蛋黃粉/吉士粉/吉時粉/ custard powder
卡士達/克林姆/奶皇餡/蛋奶餡 custard / pastry cream
蛋白粉 egg white powder?
粘米粉/黏米粉/在來米粉/在萊米粉/再來米粉 rice flour
糕仔粉 cooked rice flour
糯米粉 glutinous rice flour / sweet rice flour
鳳片粉/熟糯米粉/糕粉/加工糕粉 fried sweet rice flour / fried glutinous rice flour
綠豆粉 mung bean flour / tepung hun kwee
小麥胚芽/麥芽粉 wheat germ
小麥蛋白/麵筋粉 wheat gluten
鹼水/(木見)水 alkaline water/lye water/potassium carbonate
白?alum
硼砂 borax
石膏 gypsum
酵母/酒餅 yeast/ibu roti
麵包/麵飽 bread
土司麵包/吐司 toast
麵包糠/麵包屑 breadcrumbs
香草豆/香草莢/香草片/香子蘭莢 vanilla bean/vanilla pod
香草精/雲尼拉香精/凡尼拉香精 vanilla extract/vanilla essence
香草粉 vanilla powder
班蘭粉/香蘭粉 ground pandan/ground screwpine leaves/serbok daun pandan
班蘭精/香蘭精 pandan paste/pasta pandan
玫瑰露/玫瑰露精 rosewater/rosewater essence essence
杏仁粉 almond flour/almond mieal
皮屑 grated zest/grated rind
海苔粉 ground seaweed
黑蔗糖漿/糖蜜/甘蔗糖蜜 molasses
金黃糖漿 golden syrup
楓糖漿/楓樹糖漿/楓糖 maple syrup
玉米糖漿 corn syrup/karo syrup
葡萄糖漿 glucose syrup
麥芽糖漿 barley maltsyrup/maltsyrup
麥芽糖 maltose/malt sugar
焦糖 carmael
果糖 Efructos
乳糖 lactose
轉化糖 invert sugar
日式糙米糖漿 amazake
綿花糖霜 marshmallow cream cream
冰糖 ROCK sugar
椰糖/爪哇紅糖 palm sugar/gula malacca
黃砂糖 brown sugar
紅糖?/黑糖? dark brown sugar
紅糖?/黑糖? muscovado sugar
金砂糖? demerara sugar
原蔗糖 raw sugar/raw cane sugar/unrefined cane sugar
白砂糖/粗砂糖 white sugar/refined sugar/refined cane sugar/coarse granulated sugar
細砂糖/幼砂糖 castor sugar
糖粉 icing sugar/confectioners’ sugar
糖霜/點綴霜 icing/frosting
蜜葉糖/甜葉菊 stevia/honey leaf
代糖/阿斯巴甜 aspartame/sweetener/sugar substitute
牛油忌廉 butter cream
什色糖珠 HUNDREDS & THOUSANDS
巧克力米/朱古力米 chocolate vermicelli
巧克力削/朱古力削 chocolate curls
巧克力珠/朱古力珠 choc bits/chocolate chips
椰絲/椰茸/椰子粉 desiccated coconut/shredded coconut
涼粉/仙草 grass jelly
果子凍/果凍粉/(口者)喱 jelly
魚膠粉/吉利丁/明膠 gelatine sheets/powdered gelatine
大菜/大菜絲/菜燕/燕菜精/洋菜/洋菜粉/瓊脂 agar agar powder
食用色素 food colouring
牛油/奶油 butter
瑪珈琳/瑪琪琳/乳瑪琳/雅瑪琳/人造奶油/菜油 margarine
起酥油/起酥瑪琪琳 pastry margarine / oleo margarine
豬油/白油/大油/板油? lard / cooking fat
酥油/雪白奶油 shortening
硬化椰子油 copha
烤油? dripping
淡忌廉 light cream/coffee cream/table cream
鮮奶油/忌廉/鮮忌廉 cream/whipping cream
包括﹕
1 light whipping cream
2 heavy whipping cream/heavy cream/thickened cream
3 double cream/pure cream
酸奶油/酸忌廉/酸奶酪?/酸乳酪? sour cream
酸奶 buttermilk
牛奶/鮮奶/鮮乳 milk
奶粉 powdered milk / milk powder
花奶/淡奶/奶水/蒸發奶/蒸發奶水 evaporated milk
煉奶 condensedmilk/sweetened condensed milk
起士/起司/芝士/乳酪/奶酪/乾酪/乳餅 cheese
起司粉 powdered cheese
奶油起司/芝士忌廉/奶油乳酪/凝脂乳酪 cream cheese
瑪斯卡波尼起司/馬司卡膨起司/馬斯卡波涅起司/義大利乳酪 mascarpone cheese
優格/乳果/酸奶酪?/酸乳酪? yoghurt
優酪乳 yoghurt drink/drinking yoghurt
黃豆 soy bean
紅豆 red bean/adzuki bean
紅豆沙/烏豆沙 red bean paste
綠豆 mung bean
綠豆片 split mung bean
薏米 pearl barley
沙莪粒/西米/小茨丸 pearl sago/pearl tapioca
蓮藕 lotus root
蓮蓉 lotus paste
紅棗 chinese red dates
蜜棗 preserved red dates
棗泥 red date paste
龍眼乾/龍眼肉/桂圓/圓肉dried longan
葡萄乾 raisin
柿餅 dried persimmon
桃脯 dried peach
杏脯 dried apricot
蘋果脯/蘋果乾 dried apple
陳皮 dried orange peel/dried tangerine peel
百合 dried lily bulb
蜜漬櫻桃/露桃/車梨子 glace cherry/candied cherry
蜜漬鳳梨 glace pineapple/candied pineapple
腰子豆/腰果/腰果仁/介壽果 cashew nut
花生 peanut
瓜子/南瓜子 pepitas / dried pumpkin seeds
崧子/松子仁 pine nut
栗子 chestnut
栗蓉 chestnut puree / chestnut paste
核桃/核桃仁/合桃/胡桃 walnut
杏仁/杏仁片/扁桃 almond
北杏/苦杏仁 apricot kernel / chinese almond / bitter almond
南杏 apricot kernel
榛果/榛仁 hazelnut / filbert / cobnut
開心果/阿月渾子 pistachio
堅果/澳洲堅果/夏威夷果/澳洲胡桃/澳洲栗/澳洲核桃/昆士蘭龍眼/昆士蘭栗macadamia / california nut
山胡桃/胡桃 pecan
石鼓仔/馬加拉/油桐子 candlenut / buah keras
白果/銀杏 ginkgo nut
檳榔 betel
芝麻 sesame seed
蓮子 lotus seed
罌粟子 poppy seed
亞答子 atap seed
法式吐司 french toast
裸麥麵包 rye bread
派/批 pie
塔/撻 tart
凍派/凍批 cream pie
蛋塔 egg tart / custard tart
法式蛋塔 quiche lorraine
戚風蛋糕 chiffon cake
海綿蛋糕 sponge cake
泡芙 choux pastry / puff
瑪琳/焗蛋泡 meringue
蛋蜜乳 eggnog
可麗餅 Ecrepe
煎餅/熱餅/薄烤餅 pancake
厚鬆餅 pikelet / hotcake
墨西哥麵餅 tortillas
曲奇 cookies
慕斯/慕思 mousse
布甸/布丁 pudding
司康/比司吉 scones
舒芙蕾 souffles
洋芋塊 hash brown
英式鬆餅/瑪芬麵包 english muffin
鬆糕/瑪芬 american muffin
格子鬆餅 waffle
蕃茄醬: ketchup
水蜜桃罐頭: peaches in syrup
切片水蜜桃罐頭: sliced peaches in syrup
綜合水果罐頭: cocktail fruit in syrup
蘇打餅干: saltine crackers
白醋: rice vinegar (工研醋)
烏醋: black vinggar
辣椒醬: chili sauce
牛頭牌沙荼醬: bull head barbecue sauce/Chinese barbecue sauce
抹荼粉: green tea powder
餛鈍皮: wonton wrapper/wonton skins
水餃皮: dumpling wrapper / dumpling skins /gyoza wrapper.
春捲皮: spring roll wrapper , egg roll wrapper……
黑木耳: dried black fungus
燒海苔: roasted seaweed sushi nori
蝦米: dried shrimp
鹹蛋黃: salted egg yolk
杏桃果膠 apricot glaze
薑粉 ginger powder
耐烤巧克力豆 choc bits(澳洲的英文名) / chocolate chips(美國、加拿大的英文名?)
洋梨 pear
杏桃 apricot
無花果乾 dried fig
手指餅乾 sponge fingers / ladyfingers / savoiardi(義大利名)
蕃茄醬 tomato sauce(普通甜的)
蕃茄醬 tomato paste(義大利料理用的)
白醋 white vinegar(西洋料理用的)
豆辦醬 chilli bean sauce
XO醬 XO sauce
桂圓 dried longan
黑木耳 black fungus / wood ear fungus
燒海苔 toasted nori seaweed
板海苔 nori seaweed / dried sea laver
南乳 fermented red beancurd
雜糧預拌粉 multi-grain flour
威化餅乾 wafer biscuit
幼糖 caster sugar
軟化牛油 soft butter
麵粉 plain flour
玉米粉 ( 太白粉) cornflour
自發麵粉 self-raising flour
乾椰絲 dessicated coconut
葡萄乾dried currant
糖份混合物 icing sugar mixture

Source: http://jingle26.blogspot.com/2006/06/ingredient-name-in-chinese-and-english.html

Posted by: frecklesspeckles | September 17, 2008

Crab and Sweet Corn Soup

Creamy sweet corn and succulent crab meat combine to make a velvety rich soup. Whisked egg whites add an interesting texture.

Ingredients:
4 cups Chicken or fish stock
1 1/2 cup Creamed Style Sweet Corn
1/2 cup Crab Meat
1 tsp light soy sauce
2 tbsps corn starch
3 tbsps water or stock
2 egg whites, whisked
4 spring onions for garnish
Salt and pepper (to taste)

Steps:
1. Bring the stock to a boil in a large pan. Add the sweet corn, crabmeat, seasoning and soy sauce. Allow to simmer for 4 – 5 minutes.

2. Mix the cornflour and water or stock and add a spoonful of the hot soup. Return the mixture to the soup slowly while stirring occassionally and bring back to the boil. Cook until the soup thickens.

3. Turn off the heat.  Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving.

4. Slice the onions thinly on the diagonal and scatter over the top to serve.

Serves: 4 – 6

Source: http://www.cookitsimply.com

Posted by: frecklesspeckles | September 17, 2008

Steamed Chicken With Black Mushroom 香茹蒸滑雞

I knew about this recipe from my sister-in-law when we made tambay at their place one Saturday night.  It was love at first taste for me and culprit why I chowed more rice than usual that dinner.  She wrote the recipe in a paper which got lost when we moved to Toronto.  Thank God for invention of internet and google 🙂

Ingredients:
2 Chicken Thigh – cut into pieces
3-4 Mushrooms – soaked and sliced
2 slices Ginger – shreded
Spring Onion – 3 stalks

Marinade:
1/2 tsp sesame oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine
1/2 tsp salt (adjust according to taste)
1 tsp sugar (adjust according to taste)
1/2 tsp cooking oil
1 tsp corn flour
dash of pepper

Steps:
1.  Wash the chicken leg and cut into small pieces, marinate with sauce
2.  Soak the dry black mushrooms, cut the stalk away stalks
3.  Cut spring onion into short stalk, mix all the materials
4.  Steam for 15 minutes
5.  serve

Posted by: frecklesspeckles | July 4, 2008

Beef Steak Salpicao

I got this recipe from my sister-in-law.  You can use tenderloin tips instead of steak.  Again, the secret ingredient here is the garlic.  Use the same slow cooking technique mentioned in Seafood Pasta in Olive Oil recipe.

Beaf Steak Salpicao

Ingredients:
Sirloin or rib-eye steak, or tenderloin cut into cubes
1 whole garlic, minced
4 tbsps Worcestershire sauce
4 tbsps Knorr or Maggie Seasoning (walang Knorr dito!!!)
4 tbsps soy sauce
1/4 tsp baking soda (to tenderize the meat)
freshly ground black pepper
3 tbsp oil

Before you start:
Marinade the beef in Worcestershire sauce, Knorr/Maggie Seasoning, soy sauce, baking sode and black pepper mixture. Refrigerate overnight.

1. In a skillet, heat the oil and cook the minced garlic over low heat. Liquid in pan should barely bubble. Cover the skillet and let cook for around 15 minutes or until the garlic turns brown. Drain the garlic and set aside.

2. Use the remaining oil in the skillet, bring to high heat. When the pan is smoking, put the meat in the skillet and let it sear on both sides. Let it cook according to how well you want it to be. I prefer it medium as the meat will still continue to cook when you remove it from the skillet. Remove the steak from the pan and put it in serving plate.

3. Heat the remaining juices in the skillet and add the remaining marinade mixture until it comes to a boil. Pour over steak or serve it on a separate bowl as gravy.

4. Scatter the crispy garlic generously on top of the steak.

5. Serve immediately.

Posted by: frecklesspeckles | July 4, 2008

Seafood Pasta in Olive Oil

I got this recipe from the newspaper.  The original ingredient calls for soft-shell crabs but I substituted it mixed seafood instead.  The secret ingredient?  Lots and lots of garlic! It’s quite simple to make but it’s so flavorful.. that’s why they call it “the Minimalist Recipe”. The husband loved it so much… he said he won’t order pasta in restaurants anymore. *LOL*

Seafood Pasta in Olive Oil

Ingredients:
1/4 cup extra virgin olive oil, or a little more
1 whole garlic, minced finely
1/2 tsp red chili flakes or to taste
seafood of choice (I used frozen shrimp and squid… mahal kasi ang fresh kaya frozen nalang)
salt and freshly ground black pepper
500g long pasta (I used whole wheat spaghettini)
1/2 cup chopped fresh parsley leaves (I used dried)
1/2 cup chopped dried basil

1. In a skillet, warm oil, garlic and chili flakes over low heat. Do not let garlic brown. Keep heat low to medium low. Liquid in pan should barely bubble. Cover and let cook for around 15 minutes.

2. Meanwhile, in a large pot, bring water to a boil and salt it. Put pasta in pot and let it boil. Drain pasta when it’s barely tender (al-dente), a little short of how you’d want to eat it, reserving some cooking water.

3. When the garlic is ready, add in the seafood and let it cook over medium-high heat for 3-5 minutes.

4. Add pasta to the skillet and toss together. Add more oil if necessary.

5. Add salt, black pepper, basil and parsley. Adjust to taste.

6. When pasta is cooked perfectly, serve.

source: Toronto Star – June 7, 2008.

Posted by: frecklesspeckles | July 4, 2008

Pepper Steak Stir Fry with Vegetables

The original recipe was only Pepper Steak and I just added canned bamboo shoots to the ingredients.  Bad choice actually coz the smell was yucky!  I should have bought fresh bamboo shoots instead.

Beef Stir Fry Chinese Style

Binder:
2 tbsps cornstarch
3/4 cup chicken stock (or just plain water)
2 tbsps oyster sauce or Worcestershire sauce (oyster sauce tastes more authentic)

Marinade:
1 tsp sugar
1/4 tsp black pepper
1/4 tsp baking soda (secret ingredient: this is what makes the meat tender!)
2 tbsps soy sauce
1 tsp sesame oil
1 tbsp dry sherry, gin, vodka or chinese cooking wine (optional)

Ingredients:
2 (8-ounces each) strip or sirloin steaks – I cut them into slices
1 stalk bamboo shoot – cut into in thin slices (substitute with vegetable of choice)
1 large green pepper
1 large onion
4 tbsps oil, divided
salt to taste

Before you start:
Mix binder ingredients together in cup or small bowl. Mix marinade ingredients together in large bowl.

1. Cut steaks into 1-inch wide strips, then into 1-inch cubes. Add steak cubes to marinade in large bowl and blend well. Set aside.

2. Wash and cut pepper in half, lengthwise. Scoop out seeds and cut off caps. Cut into 1-nch strips, then into 1-inch pieces. Set aside. Cut off both ends of oniona nd peel. Cut onion in half, then each half into quarters. Set aside.

3. Heat skillet or wok on high for 30 seconds. Add 2 tbsps oil and swirl to coat skillet for 30 seconds longer. Add onions, pepper, and vegetables (bamboo shoots). Stir-toss for 1 minute. Add salt and blend well. Remove to serving platter.

4. Swirl 2 tbsps oil in hot skillet for 30 seconds. Add beef cubes and marinade. Stir-toss for 3 to 4 minutes or until meat loses its pink color. Add onions and peppers to beef and mix well.

5. Add well-mixed binder to skillet and blend well. Stir-toss for 1 minute longer. Transfer to serving platter.

6. Server over hot rice or noodles.

source: The 15-minute Chinese Gourmet by Elizabeth Chiu King

Posted by: frecklesspeckles | July 4, 2008

Floating Blossoms

Another egg recipe… I really have to try this!!!

Floating Blossom

Ingredients:
4 cups chicken broth
1 scallion with green top
2 very thin slices of cooked ham or prosciutto
2 egg whites
1/4 tsp cream of tartar
salt and white pepper to taste

Before you start:
Chill metal bowl in freezer for 3 minutes

1. Bring soup stock to boil in covered saucepot.

2. While stock is boiling, fine-mince scallion. Set aside. Fine-mince ham and set aside.

3. Add egg whites and cream of tartar to metal bowl. Beat on high until egg whites are stiff but not dry, about 2 minutes.

4. When stock boils, remove from heat, and spoon egg whites gently onto top of soup with teaspoon. Egg white blossoms should float on surface of soup.

5. Sprinkle scallions and ham over top of egg whites. Add salt and pepper to taste.

6. Laddle to soup bowls and serve immediately.

source: The 15-minute Chinese Gourmet by Elizabeth Chiu King

Posted by: frecklesspeckles | July 4, 2008

Tomato and Egg Soup 蛋花湯

A simple recipe that’s yummy to eat and nice to see. The color and sweetness of the tomato contrasts with the egg and scallions. This soup is tasty all year round. Something my mom frequently cooks when we were kids.

Tomato and Egg Soup

Ingredients:
4 cups chicken broth
1 large or 2 small ripe tomatoes
1 egg, well beaten
2 tbsps diced fresh scallions or 1 scallion with green top, diced
1 tsp sesame oil
salt and pepper to taste

1. Bring soup stock to boil in covered saucepot.

2. While stock is boiling, wash tomato and cut off front end. Cut tomato in half, then slice thingly into 1/8 inch wedges. Add tomato wedges to boiling soup stock, cover, and continue cooking on moderate high heat for 4 minutes.

3. Turn off heat. Slowly pour in beaten egg and stir gently, until egg is cooked, about 30 seconds. Add diced scallions and sesame oil. Add salt and pepper to taste.

4. Laddle to soup bowls and serve.

source: The 15-minute Chinese Gourmet by Elizabeth Chiu King

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