Singapore Curry Puffs Recipes -How to prepare

Singapore Curry Puffs

Ingredients:

1 c All-purpose flour

1 Egg

2/3 c Milk

2/3 c Cold water

5 tb Corn oil

1 Onion, chopped

8 oz Lean ground bbef

2 Carrots, grated

1 Parsnip, grated

2 ts Curry Powder

1 tb Tomato paste

2 ts Cornstarch

2/3 c Beef stock

1 Egg, beaten

Vegetable oil 4 deep frying

Carrot strip (opt)

Instructions:

Sift flour into a bowl. Make a well in center and add egg. Gradually stir in
milk and beat well until smooth. Stir in cold water and beat well. Pour batter
into a pitcher. Heat a little oil in a small skillet and pour off excess. Pour
a little batter into skillet, swirling skillet to spread batter evenly over
bottom to make a thin coating. Sook until underside is golden, then turn pancake
out of pan (do not cook other side). Repeat with remaining batter, adding more
oil pan each time, to make 8 pancakes. Heat 2 tablespoons oil in a saucepan.
Add onion, ground beef, carrots, parsnip and curry powder. Cook gently 5 minutes,
stirring constantly. Add tomato paste and mix well. Blend cornstarch with a
little stock. Add remaining stock to ground beef mixture and bring to a boil.
Add cornstarch mixture and cook 2 minutes, stirring constantly. Simmer mixture
10 minutes. Lay pancakes, cooked-sides up, on a flat surface. Spread filling
in a 2" horizontal lines across center to within 1-1/2" of side edges.
Fold these side edges over mixture and then fold remaining top and bottom edges
over to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour.
Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or
until a 1/2" bread cube browns in 40 seconds. Fry folded pancakes, 4 at
a time, 2-3 minutes or until golden brown and heated through. Drain on paper
towels. Garnish with carrot strip, if desired, and serve hot.

Stir-Fried Two Noodles - Hokkien Mee Recipe -How to make Stir-Fried Two Noodles - Hokkien Mee

Stir-Fried Two Noodles - Hokkien Mee

Ingredients:

Stephen Ceideburg

1 c Water

1 c Basic Chicken Stock

1 tb Light or dark soy sauce

1/2 lb Pork shoulder, in one piece

1/4 lb Squid, cleaned and cut up

1/4 lb Raw shrimp in the shell

2 tb Oil or lard

3 Unpeeled cloves garlic,

-crushed

6 oz Thin egg noodles, boiled,

-drained, and tossed in a

1 tb Oil

4 oz Thick rice sticks (see-Note), soaked and drained

2 c Bean sprouts

1/4 c Chinese chives or garlic

-chives, cut into 1-inch lengths
Instructions:

This is a favorite street snack among the Chinese in many Southeast Asian cities.
Hokkien is the local pronunciation of Fujian (Fukien) province in southeast
China, the origin of many Chinese emigrants over the years. In a typical noodle-vendor's
stand, the pork and shellfish are cooked in a stock that simmers for hours,
picking up more flavor all the time. In this home version, the extra flavor
comes from reducing the stock after cooking the meats. 1. In a small saucepan
combine water, stock, soy sauce, and pork. Bring to a boil, reduce heat, and
simmer until meat is tender. Remove meat and set aside. Return stock to a boil.
Add squid and cook 30 seconds. Remove and set aside. Cook shrimp 2 to 3 minutes.
Drain and set aside, reserving stock. Peel shrimp and devein if necessary. (For
additional flavor, add shrimp shells to stock and simmer 10 minutes longer.)
2. Bring stock to a boil and reduce by half. Strain stock. (The recipe may be
prepared to this point several hours ahead.) 3. Slice pork into bite-sized pieces.
In a wok or large skillet, heat oil or lard and garlic to near smoking. Remove
and discard garlic cloves when they brown. Add noodles and rice sticks and stir-fry
until they are lightly browned in places. Add stock, cover, and cook 2 minutes.
Remove cover, add pork, squid, shrimp, and bean sprouts, and continue stirring
and cooking until noodles have absorbed' most of the liquid, about two minutes.
@1'transfer to serving platter and garnish with Chinese chives. Serves 4 with
other dishes.

Note: The authentic rice noodle for this dish is a thicker rice
stick called laifen in China and pancit luglug in the Phil- ippines, but ordinary
thin rice sticks may be used.

Thai Basil Beef Recipe -How to make Thai Basil Beef

Thai Basil Beef

Servings: 2
Ingredients:

4 tb Peanut oil

3 Gloves garlic, peeled and

-finely chopped

3 Jalapeno peppers, seeded and

-sliced (yes, really 3!)

1 lg Green bell pepper, thinly

-sliced.

1 lb Beef steak, thinly sliced

-across the grain

2 tb Thai fish sauce (nam pla or

-nuoc mam, available in

-oriental markets)

1 tb Soy sauce

1 ts Sugar

1/4 ts Ground white pepper

1/2 c Chopped fresh basil *
Instructions:

* (1 Tbl dried basil is a weak substitute, but will work) Heat wok and add the
oil and garlic. Chow for a very brief moment. Then add the peppers, chow for
a few minutes. Next add meat. Chow again for just a couple of minutes so that
the meat sears to medium rare. Quickly add the remaining ingredients and toss
for a moment. Serve with thin noodles or rice. 2 generous serving. Adapted from
"The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smith. Courtesy
of Dale & Gail Shipp, Columbia Md.

Thai Curry Chicken and Vegetables Recipes - How to make Thai Curry Chicken and Vegetables

Thai Curry Chicken and Vegetables
Ingredients:

2 tb Oil

1 ts Five-spice powder

1/2 ts To 1 1/2 ts salt

1/2 ts Garlic powder

1/2 ts Ginger

1/2 ts Pepper

1/2 ts Cayenne pepper

1 tb Soy sauce

1-1/2 lb Chicken breasts, skinned,

-boned, cut into 1-inch

-pieces

1 c Chicken broth

3 ts Curry powder

2 tb Rice wine vinegar or vinegar

14 oz Coconut milk (not cream of

-coconut)

16 oz Frozen broccoli, carrots,

-water chestnuts and red

-peppers

5 c Hot cooked rice
Instructions:

Heat oil in a large skillet or wok over medium-high heat until hot. Stir in
five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend
well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings,
lightly browned and no longer pink. Add chicken broth, curry, vinegar, and coconut
milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes,
stirring occasionly. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes
or until veggies are crisp-tender. Serve over rice.

Australian Lamb Shank Pie Recipe - How to make Australian Lamb Shank Pie

Australian Lamb Shank Pie

Ingredients:

4-6 Lamb shanks (chopped in half)

1 large carrot

1 parsnip

2 tomatoes

6 oz. veal/chicken stock

2 tablespoons tomato paste

juice and grated rind of 1 lemon

pinch of sugar

2 tablespoons parsley

2 tablespoons chopped garlic

1 tablespoons butter

1 tablespoon vegetable oil

seasoned flour(for dusting)

1 onion

1 stick of celery

1 cup red wine

2 tablespoons basil

2 cups mashed potatoes

Dust the shanks in flour and brown them in butter and oil in a heavy skillet
or fry pan.

Put the cooked shanks in a saucepan, cover with water, wine, and tomato paste
and cook ever so gently for about 90 min or until meat starts to soften (you
may have to add a little more water or wine.)

In the meantime, saute the vegetables (roughly chopped) with the garlic in
the same frying pan; you may have to add a little more oil.

After a couple of minutes add the tomatoes (roughly chopped), lemon juice and
rind.

Cook gently for another few minutes.

Transfer partly cooked lamb shanks into a casserole dish.

Skim off any fat formed during cooking. Add the cooked vegetables, mix lightly,
add the fresh herbs, spoon mashed potatoes on top and finish cooking in a pre
heated 190 degree oven for about 30 minutes.

Serve piping hot with crusty bread.

Lamb Korma recipe -How to make Lamb Korma

Lamb Korma recipe

Ingredients

1lb lamb

4 tablespoons yoghurt being careful cannot be using the fruity types or those
being with flavorings or color red or some such

3 large onions, chopped

2 cloves of garlic

about the 1/4 cup of roasted cashew nuts, can be putting in a little more up
to 1/2 cup

1 inch piece of ginger

3 tablespoons of ghee

8 black peppercorns crushed

4 green cardamom pods crushed being careful not to be crushing them too small

2 cloves crushed

salt being not too much

1 teaspoon chilli powder can be putting more in if you are wanting it very hot
can also not be putting in anything if your tasting is not for the chilli

2 teaspoons of coriander

1 pint of water

Method

1.Be removing too much fat from the meat. Be cutting into cubes. can be about
1/2 the inch

2. Be placing 2 of the onions, garlic and ginger and the nut after being roasted
in a blender and be blending to a smooth paste.

3. Be heating the ghee in a karahi or wok of course can also be using frying
pan or some such. Be adding roughly chopped onion, and stirring frequently,
frying to a pale golden colour.

Now be adding the crushed spices, salt and meat. Be stirring constantly. Be
frying the meat for 5 to 8 minutes to becoming brown. The ghee will be separating
now.

4. Be adding the ground onion and nut paste now. Be stirring for another 10
minutes the mixture will be becoming brown.

5. Be adding the chilli powder and ground coriander. Be stirring well, then
be adding the drained yoghurt 1 tablespoon at a time. Be stirring always. Be
frying until the ghee again becomes separate.

6. Soon the sauce will become wanting to stick to the bottom of the pan. Be
adding the water now. Be mixing well.

7. Be covering with the tightly fitting lid, Be reducing the cooking heat and
low bubble for 1 1/2 hours until the meat is becoming really tender and the
sauce has become thick. Be placing on dish .

Cheap & Easy Beef Stroganoff

Cheap & Easy Beef Stroganoff

Brown and drain one pound of ground beef/sirloin or chuck

Boil shell macaroni til just done, save time by cooking both at

same time

Add 2 - 15 oz. cans of cream of mushroom soup to meat after

it is drained, simmer 10 minutes and slowly stir in 16oz. carton

of sour cream. Take off heat, stir til well mixed, add noodles...

Act like you have been working feverishly for an hour or more.

serves 6 to 8 as a side dish or 3 to 4 as a meal.