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Evelyn's Kitchen

Thursday, May 22, 2008. Fish Curry with A1 Instant Curry Sauce. 100gm vegetable - lady's finger, tomato, brinjal. 120gm thick coconut milk. 2 stalks lemongrass. chopped. 8 shallots, peeled and chopped. 1/2 pkt of A1 instant fish curry sauce. Heat up oil and saute chopped shallots. Add in and lemongrass and curry sauce and stir-fry until aromatic. Add in water, fish and vegetable. Bring to boil and add in coconut milk. Add in assam juice and sugar. Dish up and serve. Wednesday, May 21, 2008. Heat up oil, ...

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Evelyn's Kitchen | kenneve2000kitchen.blogspot.com Reviews

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Thursday, May 22, 2008. Fish Curry with A1 Instant Curry Sauce. 100gm vegetable - lady's finger, tomato, brinjal. 120gm thick coconut milk. 2 stalks lemongrass. chopped. 8 shallots, peeled and chopped. 1/2 pkt of A1 instant fish curry sauce. Heat up oil and saute chopped shallots. Add in and lemongrass and curry sauce and stir-fry until aromatic. Add in water, fish and vegetable. Bring to boil and add in coconut milk. Add in assam juice and sugar. Dish up and serve. Wednesday, May 21, 2008. Heat up oil, ...

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3 evelyn's kitchen

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5 1 big onion

6 assam juice

7 sugar

8 method

9 until fragrant

10 posted by dreamer71

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Evelyn's Kitchen | kenneve2000kitchen.blogspot.com Reviews

https://kenneve2000kitchen.blogspot.com

Thursday, May 22, 2008. Fish Curry with A1 Instant Curry Sauce. 100gm vegetable - lady's finger, tomato, brinjal. 120gm thick coconut milk. 2 stalks lemongrass. chopped. 8 shallots, peeled and chopped. 1/2 pkt of A1 instant fish curry sauce. Heat up oil and saute chopped shallots. Add in and lemongrass and curry sauce and stir-fry until aromatic. Add in water, fish and vegetable. Bring to boil and add in coconut milk. Add in assam juice and sugar. Dish up and serve. Wednesday, May 21, 2008. Heat up oil, ...

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kenneve2000kitchen.blogspot.com

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Evelyn's Kitchen: May 2008

http://www.kenneve2000kitchen.blogspot.com/2008_05_01_archive.html

Thursday, May 22, 2008. Fish Curry with A1 Instant Curry Sauce. 100gm vegetable - lady's finger, tomato, brinjal. 120gm thick coconut milk. 2 stalks lemongrass. chopped. 8 shallots, peeled and chopped. 1/2 pkt of A1 instant fish curry sauce. Heat up oil and saute chopped shallots. Add in and lemongrass and curry sauce and stir-fry until aromatic. Add in water, fish and vegetable. Bring to boil and add in coconut milk. Add in assam juice and sugar. Dish up and serve. Wednesday, May 21, 2008. Heat up oil, ...

2

Evelyn's Kitchen: Fish Curry with A1 Instant Curry Sauce

http://www.kenneve2000kitchen.blogspot.com/2008/05/fish-curry-with-a1-instant-curry-sauce.html

Thursday, May 22, 2008. Fish Curry with A1 Instant Curry Sauce. 100gm vegetable - lady's finger, tomato, brinjal. 120gm thick coconut milk. 2 stalks lemongrass. chopped. 8 shallots, peeled and chopped. 1/2 pkt of A1 instant fish curry sauce. Heat up oil and saute chopped shallots. Add in and lemongrass and curry sauce and stir-fry until aromatic. Add in water, fish and vegetable. Bring to boil and add in coconut milk. Add in assam juice and sugar. Dish up and serve. Subscribe to: Post Comments (Atom).

3

Evelyn's Kitchen: Stir-fried Lady's Fingers with Preserved Radish

http://www.kenneve2000kitchen.blogspot.com/2008/05/stir-fried-ladys-fingers-with-preserved.html

Sunday, May 18, 2008. Stir-fried Lady's Fingers with Preserved Radish. 200g Lady's fingers (sliced thickly). 1/2 tbsp chopped garlic. 3 tsp dried prawns (soaked and chopped). 5 tbsp chopped preserved radish (soaked). 1 red chilli (diced). 1 tbsp light soya sauce. 1 little sesame oil. Blanch lady's fingers in boiling water for a short while. Dish and drain. Heat up oil, saute chopped garlic and dried prawns until fragrant. Add in preserved radish and stir-fry until aromatic.

4

Evelyn's Kitchen: Four Angle Bean with Chopped Ginger

http://www.kenneve2000kitchen.blogspot.com/2008/05/four-angle-bean-with-chopped-ginger.html

Wednesday, May 21, 2008. Four Angle Bean with Chopped Ginger. 5 tbsp chopped ginger. 3 tbsp dried prawns, soaked and chopped. 200g four angle beans, cut into strips. 1 red chilli, chopped. 1 tbsp oyster sauce. 1 tsp light soya sauce. Heat up oil, saute chopped ginger and dried prawns until fragrant. Dish up. Bring a pot of water to boil, add in 1 tbsp oil and a little salt. Add in four angle beans and blanch until cooked. Dish and drain. Place onto a serving platter. Labels: four angle bean.

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dreamer71kitchen.blogspot.com

Daphne's Kitchen: Traditional Mooncake

http://dreamer71kitchen.blogspot.com/2008/09/traditional-mooncake.html

Tuesday, September 2, 2008. Ingredients for mooncake pastry. 350 gm. Hong Kong flour. 200 gm. golden syrup. 1 1/4 tsp. alkaline water. This yields about 18 nos. of mooncakes). Mix the above ingredients together and rest for at least 2 hours before moulding it with filling eg. lotus paste, black bean paste etc. Wrap with about 45 gm. of pastry with 120gm of filling and press into mooncake mould. Knock out from the mould and bake the mooncakes for 10 mins at 200 degrees Celcius. Do What I Like.

dreamer71kitchen.blogspot.com

Daphne's Kitchen: May 2008

http://dreamer71kitchen.blogspot.com/2008_05_01_archive.html

Sunday, May 18, 2008. 200 gm. Sugar. 140 gm. egg white. 300 gm. butter. 300 gm. Margarine - buy the chilled block margarine. Boil sugar and water till thick but flowy. Whisk egg white till fluffy, then pour in the hot syrup. Continue whisking the egg white till cool. Slowly add in the chilled butter and margarine and let it beat till thick and fluffy. Healthy Wholemeal Pau Dough. Adapted from Auntie Yochana's Blog. 250 gm. wholemeal flour. 250 gm. Hong Kong flour. 4 Tbsp. shortening. 12 gm Instant Yeast.

dreamer71kitchen.blogspot.com

Daphne's Kitchen: Weekender Biscuits

http://dreamer71kitchen.blogspot.com/2008/12/weekender-biscuits.html

Wednesday, December 3, 2008. 1 cup self-raising flour. 2 cups lightly crushed cornflakes. Cream butter and sugar until light and fluffy. Add egg, beat well. Fold in sifted flour and sultanas, mix well. Drop teaspoonfuls of mixture into cornflakes, roll lightly. Place on lightly greased oven trays. Allow room for spreading. Bake in moderate oven for 20 minutes. Subscribe to: Post Comments (Atom). Do What I Like. Lily's Hearth and Home. Banana and sunflower seed cake. Cream Cheese Chiffon Cake.

dreamer71kitchen.blogspot.com

Daphne's Kitchen: September 2008

http://dreamer71kitchen.blogspot.com/2008_09_01_archive.html

Tuesday, September 2, 2008. Ingredients for mooncake pastry. 350 gm. Hong Kong flour. 200 gm. golden syrup. 1 1/4 tsp. alkaline water. This yields about 18 nos. of mooncakes). Mix the above ingredients together and rest for at least 2 hours before moulding it with filling eg. lotus paste, black bean paste etc. Wrap with about 45 gm. of pastry with 120gm of filling and press into mooncake mould. Knock out from the mould and bake the mooncakes for 10 mins at 200 degrees Celcius. Subscribe to: Posts (Atom).

dreamer71kitchen.blogspot.com

Daphne's Kitchen: Ping Pei (Snow skin) Mooncake

http://dreamer71kitchen.blogspot.com/2008/08/ping-pei-snow-skin-mooncake.html

Monday, August 18, 2008. Ping Pei (Snow skin) Mooncake. 90 gm Hong Kong Kou Fen. 10 gm tang mien flour. 150 gm. water. 300 gm. Lotus paste. For skin: Boil water and sugar together till sugar dissolves. Cool in the fridge. Mix kou fen, tang mien flour and shortening together by the rubbing-in method and then pour all the cold syrup and mix till you get a soft dough. Do not overmix. Divide dough into small portions according to the size of your mould. Mix the toasted almond flakes into the lotus paste.

dreamer71kitchen.blogspot.com

Daphne's Kitchen: Bread Paradize

http://dreamer71kitchen.blogspot.com/2008/04/bread-paradize.html

Sunday, April 13, 2008. 1 tbsp skim milk powder. How to make 65degrees TangZhong /Water Roux? It is basically 1 part of bread flour to 5 parts water). 25g (just under 2 tbsp) bread flour. 125ml (1/2 cup water). Mix flour and water till it is smooth in a small saucepan. Dump all ingredients into the bread machine and start the dough cycle. Once the dough cycle is completed, remove dough and punch out the air from it. Rest the dough for 15 minutes. Bake dough at 180-190ºC for about 15 mins. Do What I Like.

dreamer71kitchen.blogspot.com

Daphne's Kitchen: June 2008

http://dreamer71kitchen.blogspot.com/2008_06_01_archive.html

Monday, June 30, 2008. 500 gm. pau flour. 5 tbsp Hong Kong flour. 2 tbsp. shortening. 4 tbsp. castor sugar. 3 tsp Instant Yeast. 290 ml. warm water. Mix instant yeast and warm water and let it stand for 5 mins. Beat all the ingredients together for about 15 mins until it form into a dough. Cover and let it rest for about 30 mins. Pinch and weigh dough into 40 gm. balls. Flatten the dough, put in the fillings and place onto pau paper. Rest for 45 mins. then steam over high heat for 10 mins. To make the ch...

dreamer71kitchen.blogspot.com

Daphne's Kitchen: August 2008

http://dreamer71kitchen.blogspot.com/2008_08_01_archive.html

Wednesday, August 27, 2008. 200 gm. Plain flour. 1/2 tsp. white vinegar. 100 gm. water. 180 gm. Plain flour. 100 gm. shortening. 500 gm. Yam - steamed and mashed. 160 gm. Sugar. 80 gm cooking oil. 25 gm wheat starch. 5 shallots - slice. Fry the shallots in oil till fragrant. Discard shallots. Add in mashed yam, wheat starch and sugar and fry till almost dry. Cool filling before wrapping. Divide into 16 portions. ( 50gm). For water dough :. Mix all the ingredients together into a dough. Rest for 20 mins.

dreamer71kitchen.blogspot.com

Daphne's Kitchen: April 2008

http://dreamer71kitchen.blogspot.com/2008_04_01_archive.html

Sunday, April 13, 2008. 1 tbsp skim milk powder. How to make 65degrees TangZhong /Water Roux? It is basically 1 part of bread flour to 5 parts water). 25g (just under 2 tbsp) bread flour. 125ml (1/2 cup water). Mix flour and water till it is smooth in a small saucepan. Dump all ingredients into the bread machine and start the dough cycle. Once the dough cycle is completed, remove dough and punch out the air from it. Rest the dough for 15 minutes. Bake dough at 180-190ºC for about 15 mins. 1 1/2 cup flour.

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Thursday, May 22, 2008. Fish Curry with A1 Instant Curry Sauce. 100gm vegetable - lady's finger, tomato, brinjal. 120gm thick coconut milk. 2 stalks lemongrass. chopped. 8 shallots, peeled and chopped. 1/2 pkt of A1 instant fish curry sauce. Heat up oil and saute chopped shallots. Add in and lemongrass and curry sauce and stir-fry until aromatic. Add in water, fish and vegetable. Bring to boil and add in coconut milk. Add in assam juice and sugar. Dish up and serve. Wednesday, May 21, 2008. Heat up oil, ...

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