It is now past midnight but there is too much on my mind to keep me from sleeping. Some sweets should help.
Ingredients:
3-4 pieces of bread (any bread, as long as it's plain)
2 eggs
2/3 cup of milk
1/3 cup of light cream or half and half
1/4 tsp of salt
few drops of vanilla extract
Ingredients for strawberry sauce:
10 strawberries, diced roughly
1/4 cup of sugar, or you can use agave nectar (good for people with diabetes)
pinch of salt
1/8 cup of sherry or vodka
1 cup of water
Steps:
Cook strawberries in water, turn the heat to low when it starts to boil
Add sugar (agave nectar should be added after the heat is reduce to simmer), salt, sherry altogether to the strawberries.
Set the stove on simmer and cook until strawberries become soft.
Use a spoon to smash the strawberries roughly.
Set aside till it cools down.
Beat the eggs, milk, salt, light cream and vanilla extract all in a bowl.
Dip slices of bread in egg juice till they are soaked.
Spray the non-stick pan with Pam and put in the bread.
Fry will both sides turn brown.
Enjoy
Tuesday, October 23, 2007
My own Chicken Parmesan
Actually, when I made this dish I did not use Parmesans cheese but cheddar. It turned out, according to BB, wonderfully. I did spread grated Parmesans cheese on top of the cheddar but it did not melt in the oven.
Ingredients:
4-6 pieces of chicken breasts
3 eggs
1/2 cup of light cream (or milk, half and half, heavy cream, whatever is preferred)
1/2 tsp of salt
Italian bread crumb (sufficient to cover all of the meat)
Spaghetti sauce (store bought, any flavor)
cheddar cheese (or Parmesans)
Steps:
Pre-heat oven at 375F
Beat the eggs with salt and light cream.
Dip chicken breasts in the egg juice piece by piece until entirely covered.
Cover the breasts with bread crumb (works really well in a large enough see-through bag)
In a deep pan (I prefer using a pot or wok), pour oil till at least twice the height of the breasts.
Fry the chicken breasts till they turn golden brown.
In a large enough bake pan (or using Glad's baking plastic container), pour spaghetti sauce on the bottom. Then lay the chicken breasts next to one another on top of the sauce. Then pour more sauce on top of the breasts.
Finally, slice the cheese and cover the chicken breasts with it.
Bake for 30 minutes or until the cheese melts.
Voila!
The whole process took me only 50 minutes from start to finish.
Pre cooked store-bought chicken breasts can also be used.
When I fry, I prefer to put the meat in the oil while it's warm. This way the meat won't sink to the bottom yet it won't burn quickly. I would turn up the heat once the meat turns brown just to make it crispy.a
Ingredients:
4-6 pieces of chicken breasts
3 eggs
1/2 cup of light cream (or milk, half and half, heavy cream, whatever is preferred)
1/2 tsp of salt
Italian bread crumb (sufficient to cover all of the meat)
Spaghetti sauce (store bought, any flavor)
cheddar cheese (or Parmesans)
Steps:
Pre-heat oven at 375F
Beat the eggs with salt and light cream.
Dip chicken breasts in the egg juice piece by piece until entirely covered.
Cover the breasts with bread crumb (works really well in a large enough see-through bag)
In a deep pan (I prefer using a pot or wok), pour oil till at least twice the height of the breasts.
Fry the chicken breasts till they turn golden brown.
In a large enough bake pan (or using Glad's baking plastic container), pour spaghetti sauce on the bottom. Then lay the chicken breasts next to one another on top of the sauce. Then pour more sauce on top of the breasts.
Finally, slice the cheese and cover the chicken breasts with it.
Bake for 30 minutes or until the cheese melts.
Voila!
The whole process took me only 50 minutes from start to finish.
Pre cooked store-bought chicken breasts can also be used.
When I fry, I prefer to put the meat in the oil while it's warm. This way the meat won't sink to the bottom yet it won't burn quickly. I would turn up the heat once the meat turns brown just to make it crispy.a
Shrimp toast
This appetisers can be with pan or deep fried. I personally prefer pan frying. Make sure you use a non-stick pan otherwise you must make sure the whatever pan you use is really hot.
Ingredients:
Half a pound of peeled shrimps (I prefer tiger shrimps)
1 green onion (scallion), chopped
1 tsp of minced ginger
1 tsp of salt
1 tbs of corn starch
1 tbs of cooking wine (Chinese rice wine is usually the best, Sherry is fine as well)
1 tbs of dark soy sauce
1 tsp of sugar (can be omitted)
a few slices of dread (I like to use Canadian bread for it's thickness and firm texture)
Steps:
Mix everything either with a food processor or mince with a knife (meat cleaver works best) on a chopping board.
Spread the shrimp paste evenly on all slices of bread. Cut them into smaller pieces (however you like). Make sure the paste stays on the bread.
Spray Pam in the pan. Then place the cut bread and cook until they turn golden and crispy.
Sprinkle white sesame seeds on all sides.
Serve while warm.
As aforementioned, you can also deep fry these bread. Just make sure the frying oil reaches at least 375F. Fry until golden and crispy. Then sprinkle sesame seeds.
DO NOT use black sesame seeds. Their strong taste will overpower everything else.
Ingredients:
Half a pound of peeled shrimps (I prefer tiger shrimps)
1 green onion (scallion), chopped
1 tsp of minced ginger
1 tsp of salt
1 tbs of corn starch
1 tbs of cooking wine (Chinese rice wine is usually the best, Sherry is fine as well)
1 tbs of dark soy sauce
1 tsp of sugar (can be omitted)
a few slices of dread (I like to use Canadian bread for it's thickness and firm texture)
Steps:
Mix everything either with a food processor or mince with a knife (meat cleaver works best) on a chopping board.
Spread the shrimp paste evenly on all slices of bread. Cut them into smaller pieces (however you like). Make sure the paste stays on the bread.
Spray Pam in the pan. Then place the cut bread and cook until they turn golden and crispy.
Sprinkle white sesame seeds on all sides.
Serve while warm.
As aforementioned, you can also deep fry these bread. Just make sure the frying oil reaches at least 375F. Fry until golden and crispy. Then sprinkle sesame seeds.
DO NOT use black sesame seeds. Their strong taste will overpower everything else.
Wednesday, June 6, 2007
Ginger Milk
Ingredients:
Ginger Root (Buy minced gingers at your local supermarket)
Sugar
Milk
Diced the ginger root and put it in a sauce pan with sugar and water. Bring it to boil then reduce the heat to simmer. Continue cooking till you can smell the ginger.
Turn off the range. Add milk to the sauce pan. Take out the diced ginger root.
You may find already minced ginger at your local grocers. I found one that came in a transparent toothpaste-like tube at one of supermarkets nearby my place.
Using minced ginger saves you lots of time on trying to get the milk infused. All you have to do is drop the ideal amount of the minced ginger of your liking into the milk and after the milk simmers, simply drain the ginger and you've got very richly infused ginger milk.
I prefer to use whole milk because of it's rich taste.
The amount of ginger root and sugar is to each's preference. I normally would use the ginger of the size of my index finger. Depends on how much milk I make.
Add gelatin while it's hot and you get ginger milk pudding.
Enjoy
Ginger Root (Buy minced gingers at your local supermarket)
Sugar
Milk
Diced the ginger root and put it in a sauce pan with sugar and water. Bring it to boil then reduce the heat to simmer. Continue cooking till you can smell the ginger.
Turn off the range. Add milk to the sauce pan. Take out the diced ginger root.
You may find already minced ginger at your local grocers. I found one that came in a transparent toothpaste-like tube at one of supermarkets nearby my place.
Using minced ginger saves you lots of time on trying to get the milk infused. All you have to do is drop the ideal amount of the minced ginger of your liking into the milk and after the milk simmers, simply drain the ginger and you've got very richly infused ginger milk.
I prefer to use whole milk because of it's rich taste.
The amount of ginger root and sugar is to each's preference. I normally would use the ginger of the size of my index finger. Depends on how much milk I make.
Add gelatin while it's hot and you get ginger milk pudding.
Enjoy
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