Crispy Noodles With Beef & Oyster Sauce

¾ cup corn oil
250 g vermicelli
¼ kilo beef sirloin
½ tsp chopped ginger
2 tbsp oyster sauce
2 tbsp hoisin sauce
½ cup sliced onion
½ cup julienne carrot
½ cup young corn cuts
1 medium green bell pepper, cut into strips
½ tsp salt
¼ tsp ground black pepper
½ tsp sugar
2 tbsp cornstarch dissolved in ¾ cup water
2 tsp sesame oil

Heat ½ cup of oil in pan. Fry noodles unti opague and crispy. Drain in paper towels then transfer to a serving platter. Set aside, keeping it warm.

Marinate beef in ginger, oyster sauce and soy sauce for at least 15 minutes. Heat another ¼ cup of oil in pan. Cook beef for about 3 minutes or until meat turns brown. Stir in carrots, young corn, and bell peppers. Season with salt, pepper and sugar. Pour in cornstarch solution then allow to simmer until sauce has thickened. Add sesame oil before removing from heat. Immediatley top over crispy noodles then serve.

Baked Soy Lapu-Lapu

1 kilo whole lapu-lapu, cleaned
1 tsp salt
½ tsp white pepper
1 tsp sugar
1 tsp chopped ginger
½ cup chopped onion
2 tbsp canola oil
1 tbsp ginger, cut into strips
½ cup sliced leeks
¼ cup salted black beans, rinsed
2 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sesame oil

Mix salt, pepper and sugar then rub on the skins and cavity of fish. Combine ginger and onion and stuff into fish. Lay fish in a baking pan. Pour in lemon juice.

Heat cooking oil in a pan. Saute ginger, leeks and black beans. Add soy sauce, oyster sauce and sesame oil. Pour sauce over fish then cover with a sheet of aluminum foil, folding the edges to seal pan. Bake in a pre-heated 350ºF oven for 45 minutes or until fish is cooked. Serve immediately.

Choose fresh-smelling fish with clear bulging eyes, firm scales and flesh.

Chicken Wings In Oyster & Honey Glaze

1/3 cup oyster sauce
2 tbsp hoisin sauce
2 tbsp soy sauce
¼ cup ketchup
2 tsp chili garlic sauce
2 tbsp honey
1 kilo chicken wings
2 tsp sesame oil

Combine oyster sauce, hoisin sauce, soy sauce, ketchup, chili garlic sauce and honey. Add chicken wings and mix to coat completely. Cover and chill to marinate for at least 1 hour.

Arrange chicken wings in an oven-proof dish. Bake at 350ºF for 30 minutes (or in a turbo broiler at 325ºF for 20 minutes) or until done.

Best served as an appetizer with side salad or pickled radish.

Meat may be shredded and filled into lotus pancakes with sliced leeks and served Peking duck-style.

Mixed Noodles With Seafoods

¼ cup corn oil
2 tbsp chopped garlic
½ cup chopped onion
12 medium shrimps, shelled
½ cup julienne carrots
½ cup snow peas
1 cup sliced cabbage
2 tbsp soy sauce
1 tbsp premium fish sauce
3 cups chicken broth
200 g bihon, soaked
200 g egg noodles, blanched
1 can tuna chunks in vegetable oil, drained
1 tbsp sesame oil
crispy garlic and spring onions for topping

Heat oil in pan and saute garlic, onion, and shrimps. Add carrots, snow peas, cabbage, soy sauce, and fish sauce. Stir-fry vegetables until crisp-tender. Strain vegetables and set aside, keeping it warm. In the same pan, add broth and allow to boil. Add bihon and egg noodles. Cook for at least 3 minutes or until liquid is absorbed by the noodles. Stir in vegetables and tuna. Cook until heated thoroughly. Drizzle with sesame oil before removing from heat. Top with crispy garlic and spring onions.

Other kinds of shelled fish and seafood such as squid and scallops may also be added to this dish.

Chinese Adobo

½ kilo chicken, cut-up
½ kilo pork kasim, cubed
¼ cup vinegar
¼ cup soy sauce
2 tbsp. oyster sauce
2 tbsp. Chinese cooking wine
1 star anise
2 tbsp. packed brown sugar
½ tsp. Salt
¼ cup canola oil
1 tbsp. chopped garlic
½ cup whole mushrooms
3 hard cooked eggs
2 tsp. Sesame oil

Combine chicken, pork, vinegar, soy sauce, oyster sauce, cooking wine, star anise, brown sugar, and salt. Cover and chill to marinate for at least 1 hour.

Heat canola oil in a pan. Saute garlic and onion. Add chicken and pork with marinade. Cover and cook over medium heat for at least 30 minutes or until meat is tender. Add eggs and cook for another 5 minutes. Add sesame oil before removing from heat.

Chicken Pasanda Balti Style

2 lbs. chickens, cubed
5 tablespoons plain yogurt
1 teaspoon cumin seeds
4 green cardamom pods, split open
6 whole black peppercorns
2 teaspoons garam masala
1/2 inch cinnamon sticks
2 garlic cloves, crushed
1 teaspoon fresh ginger, chopped
1 teaspoon salt
6 tablespoons oil
2 onions, sliced
2 fresh green chilies, chopped
4 fluid ounces fresh single cream

Mix the yogurt together with the cumin seeds, cardamoms, peppercorns, garam masala,cinnamon, ground almonds, garlic, ginger, chilli powder, and salt. Stir in the cubed ckicken and allow to marinate for a couple of hours.

Heat the oil in a wok and fry the onions for 3 minutes.

Stir in the chicken and the spices it was marinated in and cook till the chicken is tender and the sauce thickens a little.

Add the chopped chillies and the cream, bring to the boil and turn the heat off.

Serve with plain boiled rice and garnished with coriander if liked.

Recipe source

Milky Way Cappuccino

2 fluid ounces espresso
1 fluid ounce chocolate syrup
1 fluid ounce caramel syrup
milk, for steaming and frothing

Mix coffee and syrups together in a mug. Fill with steamed milk.

Add a bit of foamed milk on top.

Recipe source

Black and White Coffee Chip Cookies

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup unsalted butter, softened
1/2 sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon instant coffee powder (dissolved in the vanilla extract)
1 1/2 teaspoons pure vanilla extract
4 teaspoons ground coffee
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

Preheat oven to 375 degrees. Lightly grease 2 baking sheets or line them with parchment paper.

Sift together the flour, baking soda, and salt into a small bowl; set aside.

In a large bowl, with an electric mixer on medium speed, cream together the butter and sugars until light and fluffy, scraping the bowl to make sure the batter is evenly blended.

Add the egg, instant coffee-vanilla mixture and ground coffee and blend on medium speed about 1 minute.

Add the flour mixture and mix on medium speed until blended, about 1 minute.

Stir in both kinds of chocolate chips with a wooden spoon.

Drop the dough by tablespoonfuls onto the baking sheets, about 2 inches apart.

Bake 1 sheet at a time for 12 to 14 minutes, or until the cookies are golden around the edges.

Cool cookies on wire racks.

Recipe source

Dressed-Up Onion Dip

1 medium fennel bulb
1 (16 ounce) container French onion dip (store bought)
2 tablespoons red onions, finely chopped
2 tablespoons green onions, thinly sliced
fresh chives, snipped (optional)

Wash fennel and trim off feathery leaves.

Chop enough of the leaves to make 2 tablespoons; set aside.

Trim fennel bulb.

Chop enough of the bulb to make 1 cup.

Cut remaining bulb into strips to use for dippers.

In a medium bowl combine chopped fennel, onion dip, red onion and green onion.

Garnish with reserved fennel leaves and chives (if desired).

Serve with vegetable dippers.

Recipe source

Daisy in a Pot Salad

1 orange
2 bananas
1 stick celery
1 apple

Wash the apple and celery.

Peel the orange and the bananas.

Divide the orange and apple in half. You will only use half.

Clean the seeds out of the apple.

Cut the bananas in half, then cut those pieces in half the long way. These are the daisy petals.

Put the orange half on a platter. That is the middle of the daisy.

Next is the celery stick. This makes the daisy stem. Put it next to the orange so one short end is touching the orange.

The banana slices are flower petals, so arrange them around the orange to look like a flower.

Now the daisy needs a pot to grow inches. Put the apple half at the other end of the celery stick stem.

Your daisy salad is ready to eat! You can add the other half of the apple and orange to the plate too, if you want.

Recipe source

Chewy Gingersnaps

Ingredients

1 cup butter, softened

4 cups all-purpose flour

1 cup white sugar

1/3 cup molasses

1 egg

1/2 teaspoon lemon extract

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1/2 teaspoon baking soda

1/4 teaspoon salt

Directions
Cream the butter for 2 minutes at medium speed. Add 2 1/2 cups of the flour plus the sugar, molasses, egg, lemon extract, cinnamon, ginger, cloves, baking soda and salt. Mix well on medium-high speed. Stir in the remaining flour until blended. Cover and refrigerate dough for at least 2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Remove dough from refrigerator, and with a teaspoon, scoop out rounded measures of dough. Roll dough into balls and place 2 inches apart on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in white sugar.

Bake at 350 degrees F (175 degrees C) for 11 minutes. Let stand for approximately for 30 seconds on cookie sheet before removing to cooling racks. Cool completely and store in airtight containers.

Thanks to All Recipes.