1 tbs olive oil
Rabu, 25 November 2009
2 salmon fillets
- 3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons olive
Sprinkle fillets with salt and pepper. Cook 2 fillets in 2 Tbsp. hot oil in a large nonstick skillet over medium high heat 1 to 2 minutes on each side or until fish flakes with a fork. Top fish with salsa.
1 can shoe peg corn, drained1 can black eyed peas, drained2 cans rotel tomatoes
1 large bottle kraft Zesty Italian Dressing
Drain first 3 ingredients, mix all together and chill overnight.
Selasa, 22 September 2009
1 large mozzarella cheese
In a frying pan, fry sliced eggplant on both sides in olive oil. Then drain slices on paper towels.
Next, in a baking dish, put in some olive oil and some sauce, then the eggplant and the Mozzarella cheese which has been cut into squares.
Layer the cheese and eggplant. Use tomato sauce after each layer. On the top use grated cheese. Place in oven for 3/4 of an hour or until finished.
Senin, 21 September 2009
200g aubergine sliced
2 tablespoon of vegetable oil
1 tomato finely ground into paste
1 cup water
3 garlic cloves
1 tsp sugar
4 red chilies
salt to taste
Steam aubergine cuts in a steamer until tender. Grind spice paste ingredients in a mortar or blender into coarse paste.
Saute spice paste in a wok until fragrant. Add tomato paste. Stir fry for 5 minutes. Add aubergine and water. Stir to combine. Cover with the lid. Let it simmer until the liquid almost fully evaporates. Serve Hot.
1/2 rice bowl measure of rice (rinsed and soaked in water for 15 minutes)
1 leg of chicken
3 cm ginger (slice as thin as you can)
4 shallots (slice thin)
1.5 litre chicken stock
salt to taste
white pepper powder to taste
2 teaspoon soya sauce
few drops of sesame oil in the serving bowl
Bring chicken stock to boil. Add leg of chicken and allow to cook until just done. Don’t over cook the chicken or the meat will become tough. Remove leg of chicken and set aside to cool. Shred the meat with finger tips.
Place rice in pot. Add chicken stock and bring to boil. Once boiling, reduce heat to simmer and stir occasionally until rice grains are cooked (puffed up or broken). Switch off heat and close lid and allow to stand for 15 minutes. Meanwhile, fry the shallots till golden brown and set aside the fried shallots.
Reheat porridge and add some water whilst stirring. Bring to boil until you get a smooth consistency. Add light soya sauce and salt to taste.
Pour onto serving bowls, top up with white pepper powder, sesame oil, some shredded chicken, ginger, spring onions and fried shallots. Serve hot.
Jumat, 01 Mei 2009
300g Prego Spaghetti Sauce
1 medium size tomato
1/2 medium capsicum (sliced)
1 large chopped onion
Half a bulb of chopped garlic
2-3 tablespoon of olive oil
Heat up the olive oil in a cooking pot. Add in the chopped garlic and onion. Stir and allow the aroma to float up. Then, add in beef. Stir and cook until three quarter cooked. Pour in the Prego spaghetti sauce. Simmer the sauce with beef for 15-20 minutes. Add in the sliced tomato and capsicum and continue simmering for 10 minutes.
Kamis, 30 April 2009
1/2 cup extra-virgin olive oil
1 Tbs garlic, finely chopped
1 Tbs parsley, finely chopped
1/4 tsp red pepper flakes
Put the olive oil and the garlic in a large skillet over a medium heat. When the garlic begins to change color add the parsley, red pepper flakes, and salt, stir well and remove from heat.
When the pasta is cooked, return the skillet to a low heat. Drain the pasta and add it to the skillet. Toss until the pasta is well coated with sauce.
1/2 ounces porcini mushrooms
2 cloves of garlic
Virgin olive oil
Salt and pepper