Ingredients:(Spicy Peanuts Soup)
Barley,soaked overnight 1 cup
Salted peanuts 1/2 cup
Oil 2 tablespoons
Bay leaves 2
Green cardamoms 4
Black cardamoms 5
Black peppercorns 15-20
Cinnamon 1 inch stick
Garlic,mashed 5 cloves
Ginger,cut into thin strips 1 inch piece
Onions,cubed 2 medium
Green peas 1 cup
Salt to taste
Directions:(Spicy Peanuts Soup)
Heat oil in a pressure cooker. Add bay leaves, green cardamoms, black cardamoms, black peppercorns, cinnamon and sauté till fragrant.
Add garlic and ginger and sauté for ½ minute. Add onions, green chilies and sauté. Add carrots, peanuts, green peas, barley, salt and mix well.
Add 4 cups hot water, cover and cook up to 4 whistles on high heat. Reduce heat to low and cook for 10-12 minutes. Transfer into a serving bowl and serve hot.
Ingredients: (Casseroled Crabs with Vermicelli)
200g. (7 oz.) vermicelli
100g. (3 1/2 oz.) bacon, thinly sliced into pieces
3 coriander roots
2 tsp. peppercorns
1 1/2 tbs. garlic
4 tbs. white soya sauce
2 tbs. oyster sauce
2 tbs. sesame oil
1 tbs. dark soya sauce
1 tbs. palm sugar
2 stalks spring onion, cut into 5 cm. (2 in.) long pieces
2 stalks Chinese celery, cut into 5 cm. (2 in.) long pieces
1/2 cup boiled water
coriander leaves and red chillies for garnishing
Directions: (Casseroled Crabs with Vermicelli)
Soak the vermicelli in water until softened. Then drain.
Rinse the crab well and chop into bite size pieces.
Using a mortar, thoroughly pound the coriander roots, garlic and peppercorns. This is the herb mixture.
In a mixing bowl, season the vermicelli with white soya sauce, oyster sauce, sesame oil, dark soya sauce and palm sugar. Then, mix the ingredients.
Marinate the crab using the herb mixture for 5-10 minutes.
In a stew pot or a clay pot, place the bacon in first. Next, place the spring onion, Chinese celery, crab and vermicelli in the pot.
Pour in warm water and cover the pot with the lid. Then, heat for approximately 15-20 minutes.
When serving, garnish with coriander leaves and red chillies.
Ingredients: (Cute Little Steamed Tofu)
1 Pack Extra Silken Tofu (350g)
100g Minced pork/chicken
4 Wolf berries
Parsley for garnish
5 Chinese mushrooms (diced)
2 Slices of onion (diced)
½ tsp Minced garlic
½ tsp Grated ginger
½ tsp Corn flour
1 tsp Premium Abalone sauce
½ tsp Soya sauce
½ tsp Sesame oil
½ tsp Chinese cooking wine
Dash of pepper
Stock from steamed tofu
½ tsp Premium Abalone sauce
½ tsp Sesame oil
1 tsp Cornstarch
Dash of Chinese wine
Directions: (Cute Little Steamed Tofu)
Mix meat with ingredients A for at least an hour. Cut tofu into squares. Using a teaspoon, gently make a small hole in each tofu. Don’t worry about the uneven shape cause it won’t be visible once you cover with meat. Roll meat into a small dough & insert into hole. Place a wolf berry on each tofu. Steam tofu for about 10mins, ensuring meat is thoroughly cooked. Remove from steamer & drain stock into small pan to make stock. Garnish with parsley & drizzle Abalone sauce over tofu. Serve hot.
1 ea lemon
1 c sugar
4 tbsp gelatin
Pour over gelatin cold boiled water (1 part gelatin: 9 parts water).
Leave for 40-60 minutes and then warm up on a very low heat, don’t bring to boil. Strain carefully. Pour 3 c water in the pan, add sugar and bring to boil. Add chopped lemon peel from a half of lemon and gelatin.
Stirring syrup regularly with a spoon, bring to boil on low heat and add lemon juice.
Strain syrup, cool down and pour into molds.
Leave in a cold place.
Ingredients:(Easy Weeknight Beef Stroganoff)
2 pounds boneless beef top sirloin steak, cut into 2×1/4-inch strips*
1 cup chopped onion
2 cloves garlic, finely chopped
1 (18 ounce) can Progress Recipe Starters creamy portabella mushroom cooking sauce
1 teaspoon Worcestershire sauce
3/4 cup sour cream
Hot cooked noodles
Directions:(Easy Weeknight Beef Stroganoff)
In 12-inch nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook beef in oil 6 to 8 minutes, stirring frequently, until no longer pink. Remove beef from skillet; drain. Wipe out skillet with paper towel. In same skillet, heat 1 teaspoon vegetable oil over medium heat. Add onion and garlic to skillet; cook 3 to 5 minutes, stirring occasionally, until onion is almost tender.
Stir in cooking sauce, Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling, stirring occasionally. Simmer uncovered 6 to 8 minutes, stirring occasionally, until slightly thickened.
Stir in sour cream until well blended; stir in beef. Heat just until hot. Serve over noodles.