The best Baby Porridge is made from the best Soup stock ever!
Soup Stock :
5-6 Chicken Carcasses (break them into small pieces, so it'll fit in the pot)
7-8 Garlic Pips
2-3 inches Ginger
1 tablesp of Black Peppercorns
Water (filled up over the chicken)
Boil for 20mins. Simmer for 2-3 hours. When cooled, pour stock through sieve, into another pot and store in fridge. Skim oil off, overnight. It keeps for 3 days.
Porridge :
Wash 1/4 cup rice thoroughly. Put carrots and pour stock in about half a small pot. Put on low flame for about 45 mins. Once thicken, put in any kind of vege and minced meat.
Cook abit more. That's it. It's so tasty, you want to eat it yourself.
If making noodles :
Just add some fried shallots and a little bit of salt (or none at all, it's so tasty!), to the soup stock. Note : Cook the vege n noodle separately. If you mix the stock up with the vege/noodle, it'll distort the taste.
Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts
Thursday, February 12, 2009
Tuesday, December 02, 2008
Lasagna
This is my 2nd attempt. The first attempt went rather horribly wrong. Sigh...
The sauce is my all time favourite. It's the easiest thing to do. I perfected this sauce a longggg time ago. But the first time I made lasagna became disastrous..because I just sprinkled cheese INSTEAD of making the cheese sauce..and I used a pre-cooked lasagne sheet (from San Remo), which is a big NO-NO...since there wasn't any cheese sauce.
Plus, I was very stupid in layering. The last layer I put was a lasagna sheet, then I sprinkled the cheese. When it came out of the oven...the sheet was super duper hard..and the cheese..well, was slightly burnt. Luckily the layers below were alright..and the kids and I whacked the whole thing in.
So..here's my perfected version :
Cheese sauce
A huge dollop of butter
3 tbs of flour
300gm cheese (I know..it's abit much, but I love cheese!)
2 cups of milk
Add butter to hot pot. When melted, stir in flour and it'll get lumpy. Mix it with milk and try to smoothen out lumps. Once smoothen, mix in Cheese. It should be nice and thick.
Lasagna sauce
1 onion, diced
3 garlic cloves, diced
800gm Italian whole Roma tomatoes
5-6 white button mushrooms (medium sized), diced
600gm beef mince (or you can mix 300gm beef and 300gm pork mince)
3 tbsp of tomato paste
dollops of oyster sauce
1 chinese dessert soup spoon of sugar
sprinkles of dried Italian herbs
Fry onion and garlic. Add minced meat and fry till browned. Add in mushrooms and tomatoes. Add in tomato paste, oyster sauce and sugar. If you like it spicy, add in some dried chilli flakes. Sprinkle in dried Italian herbs. Simmer for 35 minutes, until thick. It should not be watery or your lasagna will be....well, watery!
Lasagna Sheets
Cook according to package instructions.
First layer is the lasagna sheet. Then meat sauce, then cheese sauce. Last layer is meat sauce, cheese sauce. Then scatter some parmesan cheese over. Bake for about 20 minutes under 180 C. It'll smell heavenly....
bon appetit!
The sauce is my all time favourite. It's the easiest thing to do. I perfected this sauce a longggg time ago. But the first time I made lasagna became disastrous..because I just sprinkled cheese INSTEAD of making the cheese sauce..and I used a pre-cooked lasagne sheet (from San Remo), which is a big NO-NO...since there wasn't any cheese sauce.
Plus, I was very stupid in layering. The last layer I put was a lasagna sheet, then I sprinkled the cheese. When it came out of the oven...the sheet was super duper hard..and the cheese..well, was slightly burnt. Luckily the layers below were alright..and the kids and I whacked the whole thing in.
So..here's my perfected version :
Cheese sauce
A huge dollop of butter
3 tbs of flour
300gm cheese (I know..it's abit much, but I love cheese!)
2 cups of milk
Add butter to hot pot. When melted, stir in flour and it'll get lumpy. Mix it with milk and try to smoothen out lumps. Once smoothen, mix in Cheese. It should be nice and thick.
Lasagna sauce
1 onion, diced
3 garlic cloves, diced
800gm Italian whole Roma tomatoes
5-6 white button mushrooms (medium sized), diced
600gm beef mince (or you can mix 300gm beef and 300gm pork mince)
3 tbsp of tomato paste
dollops of oyster sauce
1 chinese dessert soup spoon of sugar
sprinkles of dried Italian herbs
Fry onion and garlic. Add minced meat and fry till browned. Add in mushrooms and tomatoes. Add in tomato paste, oyster sauce and sugar. If you like it spicy, add in some dried chilli flakes. Sprinkle in dried Italian herbs. Simmer for 35 minutes, until thick. It should not be watery or your lasagna will be....well, watery!
Lasagna Sheets
Cook according to package instructions.
First layer is the lasagna sheet. Then meat sauce, then cheese sauce. Last layer is meat sauce, cheese sauce. Then scatter some parmesan cheese over. Bake for about 20 minutes under 180 C. It'll smell heavenly....
bon appetit!
Wednesday, September 10, 2008
Minced Chicken Patties
This is great for school lunchtime meal or picnics, as it can be prepared ahead of time and eaten cold! I've been looking for this recipe online, only to find it in one of my cookbooks! Must remember this recipe!!
Ingredients :
200gm minced lean chicken
1/2 medium onion, finely chopped
1 medium potato, boiled and mashed
1 Ch sp finely chopped leak (optional)
2 tsp light soya sauce
1/2 tsp Hua Tiao wine / sherry wine
a few drops of ginger juice (optional)
dash of pepper and salt
1 ch sp oil
Method :
1. Marinate the mince chicken with all the ingredients except oil and shape into small flat patties.
2. Heat the oil in a frying pan and fry the patties until light brown and cooked.
Easy peasy. Prepare overnight, store in fridge.
Ingredients :
200gm minced lean chicken
1/2 medium onion, finely chopped
1 medium potato, boiled and mashed
1 Ch sp finely chopped leak (optional)
2 tsp light soya sauce
1/2 tsp Hua Tiao wine / sherry wine
a few drops of ginger juice (optional)
dash of pepper and salt
1 ch sp oil
Method :
1. Marinate the mince chicken with all the ingredients except oil and shape into small flat patties.
2. Heat the oil in a frying pan and fry the patties until light brown and cooked.
Easy peasy. Prepare overnight, store in fridge.
Friday, August 15, 2008
Meatballs
For Italian Meatballs
Ingredients
* 1 1/2 lbs ground beef
* 1/2 lb ground pork
* 2 slices bread
* 1/4 cup milk
* 1 egg
* 1/4 cup grated parmesan cheese
* 3-4 garlic cloves, pressed or minced
* 1 teaspoon oregano
* 1 teaspoon parsley
* 1/2 teaspoon italian seasoning
* 1/4 teaspoon dried red pepper flakes
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
Directions
1. Preheat oven to 375 degrees F.
2. Soak 2 slices of bread in 1/4 cup milk for 10 minutes.
3. Don't squeeze out the milk, as adding the milk and bread to the meat mixture will make the meatballs very tender.
4. Add all other ingredients to the wet bread and milk and mix well with hands.
5. Roll meat into balls (about the size of a golf ball) and place on a cookie sheet.
6. Bake in preheated oven for about 35-40 minutes or until meat is done.
7. Add to spaghetti sauce and let simmer in sauce for at leat 30 minutes before serving.
For Swedish Meatballs, Just omit all the Eye-Talian stuff. If you don't know what it is...you're a sad sad person. ;-)
These are swedish meatballs.
For the brown sauce,
2 tbsp Butter
2 tbsp Flour
1 1/4 cup beef broth
salt n pepper.
In a very low fire and a very small wok, melt the butter. Once butter is melted, add flour and make a roux. Slowly add in broth until it thickens to a smooth texture. Add salt and pepper.
;-)
Ingredients
* 1 1/2 lbs ground beef
* 1/2 lb ground pork
* 2 slices bread
* 1/4 cup milk
* 1 egg
* 1/4 cup grated parmesan cheese
* 3-4 garlic cloves, pressed or minced
* 1 teaspoon oregano
* 1 teaspoon parsley
* 1/2 teaspoon italian seasoning
* 1/4 teaspoon dried red pepper flakes
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
Directions
1. Preheat oven to 375 degrees F.
2. Soak 2 slices of bread in 1/4 cup milk for 10 minutes.
3. Don't squeeze out the milk, as adding the milk and bread to the meat mixture will make the meatballs very tender.
4. Add all other ingredients to the wet bread and milk and mix well with hands.
5. Roll meat into balls (about the size of a golf ball) and place on a cookie sheet.
6. Bake in preheated oven for about 35-40 minutes or until meat is done.
7. Add to spaghetti sauce and let simmer in sauce for at leat 30 minutes before serving.
For Swedish Meatballs, Just omit all the Eye-Talian stuff. If you don't know what it is...you're a sad sad person. ;-)
These are swedish meatballs.For the brown sauce,
2 tbsp Butter
2 tbsp Flour
1 1/4 cup beef broth
salt n pepper.
In a very low fire and a very small wok, melt the butter. Once butter is melted, add flour and make a roux. Slowly add in broth until it thickens to a smooth texture. Add salt and pepper.
;-)
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