Sunday, January 14, 2007

Satay beef stir fry

500g Filet Mignon, cut into strips
1 onion, julienned
1 red pepper, julienned
1 green pepper, julienned
1 clove of garlic

3 sticks of celery, julienned
Coriander and toasted sesame for garlish

2 tsp light soy sauce
1 tsp sugar
1 tsp corn starch
1 tsp roasted sesame oil
1/2 tsp water
white pepper

2 tsp corn starch
4 tsp light soy sauce
2 tsp sugar
2 tsp oyster sauce
2 tsp satay sauce

1. Marinate beef for at least 2 hours. Make sauce and set aside.
2. Saute garlic and onion in a wok for about 3 mins.
3. Add beef and stir fry over high heat for about 3 mins, add the rest of the ingredients.
4. When beef is done, pour sauce into wok and cook until the sauce thickens. Add coriander and toasted sesame for garlish. Serve hot.

Note: Great to combine with rice noodle. Just double the amount of sauce and add pre soak rice noodle into wok. Stir until rice noodle is coated with sauce, turn off heat. Serve hot.

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Saturday, January 13, 2007

Coconut shrimps

This is a recipe from I think the recipe lacks salt so I added salt to the shrimps.

400g shrimps (about 35)
1/2 cup all-purpose flour
2/3 cup beer
1 egg
1 1/2 tsp baking powder
1/3 cup all- purpose flour
3 cups of flaked coconut
vegetable oil for frying (I used corn oil)
salt to taste

1. Combine egg, 1/2 cup flour, beer and baking powder to make batter. Place 1/3 cup flour and coconut in two separate bowls.
2. Dip shrimp in flour, then batter. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerator for 30 minutes. Meanwhile, heat oil to 175 degrees C in a deep fryer. (This can also be done in a wok. Heat oil. To test whether the oil is ready for frying, put a pair of chopsticks into the oil. When there are bubbles, the oil is ready)
3. Fry shrimp in batches. Cook for about 4 minutes or until golden. Remove shrimps to paper towels to drain. Sprinkle salt onto shrimps while still warm. Serve warm with dipping sauce.

For dipping sauce, I used 1/4 cup Dijon, 1/4 cup honey and 1/2 mayo.

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Friday, January 12, 2007

Thai Chicken 2

Original recipe from Leisure-Cat.

8 chicken thighs
1 tsp black pepper
3/4 tsp parika
1 tsp cumin powder
2 tbsp oil
2 tsp garlic, minced
2 tsp ginger, minced
4 tsp sugar
1 tsp coriander, finely chopped
2 tsp light soy sauce
1/4 tsp salt

2 tbsp light soy sauce
2 tsp fish sauce
2 tsp garlic, minced
2 tsp ginger, minced
6 tsp sugar
1 tsp coriander, finely chopped
3 tbsp dark soy sauce
juice of 1/2 lime

1. Marinate the chicken thighs in the above ingredients overnight. Bake chicken at 200 degrees celcius for 25mins or until cooked.
2. To make sauce, saute garlic and ginger in fish sauce. Turn off heat. Add the other ingredients. Serve chicken with sauce.

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Wednesday, January 10, 2007


I used this recipe from La Tartine Gourmande.

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