Cookbook by Carol

COOKBOOK

PREPARED BY YU CHING SY

VERMONT CURRY Ingredients     

Half of onion Half of potato 1 Carrot Beef (100g) Curry sauce cube (3 pieces)

  

Butter (1tablespoon) Water (700ml) Milk (50cc)

1. Cut the meat and vegetables into cubes, and chop the onions into small pieces. 2. Spread butter on pan. Fry the carrots and potatoes. 3. Add all the ingredients to a large saucepan or stewing pot, and cook for about 3 minutes, stirring the meat, vegetables and oils together until the onions are cooked through. 4. Add water to the pot and bring to the boil. Skim off the top layer that rises to the surface of the cooking water. Reduce the heat, cover and simmer until the meat and carrots are tender .This will take about 15-20 minutes. 5. Break the curry sauce mix cubes into pieces, and add to the mixture, stirring until completely melted. Simmer for 5 minutes, stirring constantly. Serve with rice or bread.

Sweet and Sour Meatballs    

Ingredients 1 pound ground beef  1/2 cup fine breadcrumbs  3 tablespoons onion  1 teaspoon cornstarch 

1/8 teaspoon allspice 1 egg 3/4 cup cream 3/4 teaspoon salt

Sauce   

1 cup sliced celery 1 green pepper 1/2 cup water

  

1/3 cup white vinegar 1/3 cup brown sugar 2 tablespoons soy sauce

1. Combine ground beef, breadcrumbs, onion, allspice, egg, cream and salt together and form meatballs. 2. Brown meatballs, remove from frying pan and place in casserole dish. 3. Cook green pepper and celery in pan, just until a bit limp - remove. 4. Put in casserole over meatballs. 5. Cook remaining ingredients in a pot into a sauce. 6. Add cornstarch to thicken. 7. Pour over meatballs. 8. Bake at 300F for one hour.

Caesar Salad Ingredients     

1/2 cup high quality extra virgin olive oil 4 cloves fresh garlic, peeled, smashed, then minced 1 baguette, preferably a day old, sliced thin 1/4 cup freshly juiced lemon juice 4 ounces Parmesan cheese, grated

   

1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced 2 eggs Freshly ground black pepper 1/2 teaspoon salt



4-6 small heads of romaine lettuce, rinsed, patted dry, wilted outer leaves discarded

1. In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour. 2. While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet (may need to do in batches), lined with parchment paper or Silpat. Brush or spray with olive oil. Broil for a couple of minutes until the tops are lightly browned. 3. Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it. 4. Using your hands tear off chunks of lettuce from the heads of lettuce. Add to the oil mixture and toss until coated. Add the rest of the Parmesan cheese, toss. 5. Coarsely chop the toasted bread and add to the salad. Toss. Serve immediately.

Creamy Chicken Pasta    

Ingredients 2 cups uncooked penne pasta  1/3 cup water 2 cups sliced fresh  1 cup heavy whipping cream mushrooms  2 cups cubed cooked chicken 2 tablespoons butter  2 tablespoons capers ½ cup white wine  ¼ teaspoon salt

 1 tablespoon minced garlic  1 tablespoon all-purpose flour

 1/8 teaspoon pepper  Shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.

Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.

Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Cantonese- Style Hot and Sour Soup    

Ingredients 1/2 quarts low sodium store-bought or homemade chicken or vegetable stock 4 dried shiitake mushrooms (see note above) 6 dried wood ear mushrooms (see note above) 4 to 6 ounces canned bamboo shoots, cut into thin

slices  One 1-inch piece of ginger  A small block of firm silken tofu, about 5 ounces, cut into 1/2 inch cubes  2 teaspoons soy sauce, or more to taste    

2 tablespoons Shaoxing rice wine 5 tablespoons cornstarch mixed with 1/4 cup water 3 to 4 tablespoons Chinkiang vinegar or 2 to 3 tablespoons red vinegar (see note above) 1/2 teaspoon ground white pepper or more to taste

 Chopped cilantro or green onion

3. 4. 5.

Put stock in a 3- to 4-quart saucepan and set aside. Place dried mushrooms in a small bowl and cover with 3 cups of warm water, submerging all the pieces. Set aside for 15 minutes until mushrooms are reconstituted. Strain mushroom-infused liquid into the pot with the soup. Remove the tough central portion of the wood ear mushrooms and discard. Cut the wood ear and shiitake mushrooms into slivers and set aside. Bring the stock and mushroom-infused water to a boil over high heat, then reduce to a simmer. Add mushrooms, ginger, and bamboo. Simmer for 5 minutes. Add the tofu and simmer until the tofu is warmed through, about 4 minutes longer. Add the soy sauce and wine to the soup and stir gently, taking care not to break up the tofu. Add the soy sauce and wine to the soup and stir gently, taking care not to break up the tofu. Turn off the heat and add the vinegar and pepper, adjusting according to your tastes. Serve immediately, garnished with scallions or cilantro.

Soft Chocolate Chip Cookies Ingredients    

4 ½ cups all-purpose flour 2 teaspoons baking soda 2 cups butter, soften 1 ½ cups packed brown sugar

     

½ cup white sugar 2 packages instant vanilla pudding mix 4 eggs 2 teaspoons vanilla extract 4 cups serrisweet chocolate chips 2 cups chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. 2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. 3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Mango Soufflé    

Ingredients 1 liter milk 1 tin mango slices 4 tablespoons corn flour 6 tables sugar

 4 tablespoon butter  Pistachios or almonds for garnishing

1. Drain mango slices, and reserve syrup. Mix mango slices with butter and blend in a blender for few seconds. Do not puree. Set aside in a large bowl. 2. Boil milk for 2-3 minutes, then add sugar and bring to boil again for 2 minutes. Remove from heat and add corn flour and syrup. Return to heat and cook for a minute, stirring continuously as milk acquires a creamy consistency. 3. Remove from heat and cool. Pour milk mixture over mango mixture in a bowl. 4. Mix well and chill. Before serving, garnish with chopped pistachios or almonds.

Stuffed Fish & Shrimp Balls With Pineapple     

Ingredients 1lbs of Dace fish paste 1 tablespoon of chicken powder or salt 1 tablespoon of white pepper flake Headless & peeled Shrimps (200g) Pineapple slices, diced, 5 slice

1. Mash the shrimps into paste. Mix it with the Dace fish paste, chick powder or salt, and white pepper for 10 minutes. Divide the mixture into 20 fish balls. Insert the diced pineapple into each fish balls and seal the hole. 2. Coat evenly each fish balls with the corn starch. Heat the pan with 2 tbsp of oil over medium high heat. When the pan is hot, add in the fish balls. Pan-fry until it is brown (about 6-8 minutes). Dish it up and serve it hot.

Smoke Salmon with Tofu     

Ingredients Smoke salmon (350-400) , thawed 1 small box of tofu, drained, diced 1 cane of sweet corn cream style 1 egg 1 tablespoon of butter

 

Onion Crab meat (200g)

1. Heat the pan over high heat with 1/2 tbsp of oil. Stir fry the onion with 1/3 tsp of salt until soft. Stir in the bell pepper and stir-fry for 2 minutes. Add in the crab meat and tofu. 2. Add in the corn cream, butter and hot water. Mix it well. Cover and simmer for 3 minutes. Turn the heat to low. Add in the egg and stir constantly. Add in the smoke salmon and mix it well. Dish it up and serve it in hot.

Banana Cake     

Ingredients 3 cup bananas (ripe) 2 tablespoons lemon juice 3 cups cake flour 1/2 tablespoon baking soda 1/4 tablespoon salt

    

3/4 cup butter (softened) 2 cups sugar 3 large eggs 2 tablespoons vanilla 1 1/2 cups buttermilk

1. Grease and flour three 8-inch pans. Tap the bottom of the pan to remove any excess flour. Preheat your oven to 300 degrees F. Combine 3 cups mashed bananas with 2 tsp. lemon juice. Set aside. 2. Mix ¾ cup butter and 2 cups sugar in a large bowl with a mixer until it has a creamy consistency. Sir together 3 cups cake flour, 1 ½ tsp. baking soda and ¼ tsp. salt. 3. Slowly add 3 eggs to the creamed butter sugar mixture. Beat 1 egg into the mixture at a time. Add 2 tsp. vanilla extract. 4. Combine the flour mixture and 1 ½ cup buttermilk to the butter and egg mixture. Alternate between the flour and buttermilk as you add small amounts to the mixture at a time. 5. t Pour even amounts of the cake batter into the three pans. Place in the oven, and cook for about 70 minutes. Check that the cakes are done by inserting a toothpick into the center of the cake. When you remove it there should be no batter on it. Remove the cakes from the oven, and allow the cakes time to cool before frosting.

Cheddar Biscuits Ingredients        

1 cup flour 2 teaspoons baking powder ¼ teaspoons cream of tartar ¼ teaspoons of sugar ¼ teaspoons of salt ¼ cup cold butter 1 cup shredded cheddar cheese 1/3 cup milk

1. Heat oven to 450 ºF. 2. Mix first 5 ingredients in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar. Add milk; stir until mixture forms soft dough. 3. Place on lightly floured surface; knead 8 to 10 times or until smooth. Pat out dough into 6-inch square. Cut into 9 squares; place, 2 inches apart, on baking sheet. 4. Bake 10 to 12 min. or until golden brown. Serve warm with cream cheese spread.

Chinese Fried Rice Ingredients     

¾ cup finely chopped onion 2½ tablespoons oil 1 egg 3 drops soy sauce 3 drops sesame oil

    

8 ounces cooked lean boneless pork ½ cup frozen peas 4 cup cold cooked rice 4 green onion 2 cups bean sprouts

1. Heat 1 tablespoon oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. 2. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside. 3. Add 1/2 tablespoon oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. 4. Heat 1 tablespoon oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. 5. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. 6. Add 2 tablespoons of light soy sauce and chopped egg to rice mixture and fold in; stirfry for 1 minute more; serve.

Chicken Chow Mein Ingredients     

5 ounces dried yellow noodles 1 teaspoon sesame oil 11 ounces skinless chicken breasts 1 teaspoon five- spice powder 1 tablespoon cornstarch

 2 tablespoons groundnut oil  5 ounces beans sprouts  1 large onion

1. Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking. 2. Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch. 3. Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through. 4. Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.