Flowery Egg Soup

FLOWERY EGG SOUP

INGERIDIENTS:

4 cups basic stock
3 tsp light soy sauce
2 tbsp rice wine
3 spring onions, sliced diagonally
½ tsp shredded root ginger
4 large lettuce leaves, shredded
1 tsp sesame oil
2 beaten eggs
salt and ground black pepper
toasted sesame seeds, to garnish

PROCEDURE:

1. In a saucepan with stock add all the ingredients except the eggs, seeds and seasoning. Bring to a boil for 2 minutes.
2. While boiling carefully pour the beaten eggs in a thin steady stream in the center of the boiling stock.
3. Stir the soup after pouring the eggs. The egg will begin to cook and form long threads. Season to taste, serve into warm bowls and sprinkle with sesame seeds.

Seaweed with Flaked Almond

SEAWEED WITH FLAKED ALMOND

INGREDIENTS:

½ kilo spring greens
for deep frying, groundnut oil
¼ tsp fine salt
1 tsp caster sugar
½ cup toasted flaked almonds

PROCEDURE:

1. Under cold running water wash the spring greens then pat dry with kitchen paper. Cut and discard the thick white stems from the spring greens, leaving just the leaves.
2. Arrange several of the spring greens on top of one another, roll them tightly and using a very sharp knife, slice the leaves as fine strips as possible.
3. Fill the wok with groundnut oil halfway and heat to 180 C. Deep fry the spring greens, in batches, for about 1 minute, until they crisp. Remove each batch from the wok as soon as it is ready and drain on kitchen paper.
4. In a serving dish, sprinkle with the salt and sugar then mix well. Scatter over the top the toasted flaked almonds as garnishing.

Hot and Sour Soup

HOT AND SOUR SOUP

INGREDIENTS:

6 pcs. Dried mushroom, soaked
4 oz pork or chicken
1 cake tofu (beancurd)
2 oz sliced bamboo shoots, drained
2 ½ cup basic stock
1 tbsp Chinese rice wine
1 tbsp light soy sauce
1 tbsp rice vinegar
½ tsp freshly ground white pepper
1 tbsp corn-flour paste
salt

PROCEDURE:

1. Thinly shred the mushroom, meat, tofu and bamboo shoots.
2. Bring the stock to a rolling boil and add the shredded ingredients. Let it boil for another 1 minute.
3. Add the corn-flour paste and stir until thickened, season to taste. Serve hot.

Crab and Corn Soup

CRAB AND CORN SOUP

INGREDIENTS:

150 g crabmeat
½ tsp finely chopped root ginger
2 egg whites
½ tbsp milk
1 tbsp cornpaste
2 ½ basic stock
1 small can creamed corn
salt and ground black pepper
finely chopped spring onions for garnish

PROCEDURE:

1. Flake and pick the crabmeat. When done, add the chopped fresh root ginger and stir well.
2. Beat the eggs for a few seconds then add the milk and corn-flour paste, beat again until smooth, blend with the flaked crabmeat.
3. Bring to a boil and then add the creamed sweet corn, let it simmer for a few more minutes.
4. While still boiling stir in the crabmeat and egg mixture, season to taste and stir gently until well blended. Garnish with finely chopped spring onions and serve hot.

Seafood Wantons With Coriander Dressing

SEAFOOD WANTONS WITH CORIANDER DRESSING

INGREDIENTS:

225 g raw prawns, peeled and deveined
115 g white crabmeat, picked over
4 small canned water chestnuts, finely diced
1 spring onion, finely chopped
1 small green chili, seeded and finely chopped
½ tsp. grated fresh ginger
1 egg, separated
24 wanton wrappers
Salt and ground black pepper
Coriander leaves for garnishing

FOR THE CORIANDER DRESSING

2 tbsp rice vinegar
1 tbsp chopped pickled ginger
6 tbsp olive oil
1 tbsp soy sauce
3 tbsp chopped fresh coriander
2 tbsp finely diced red pepper

PROCEDURE:

1. In a bowl place the finely diced prawns and picked crabmeat. Add the water chestnuts, spring onion, chili, ginger and egg white. Season and stir the mixture well.
2. Put about 1 tsp of the filling just above the center of the wonton wrapper. Brush the edges of the wrapper with a little egg yolk. Bring the bottom of the wrapper up over the filling. Press gently to expel air, to seal in a triangle.
3. Bring the two side points up over the filling, overlap them and pinch the ends firmly together. On a large baking sheet lined with greaseproof paper, space the filled wontons.
4. Simmer water in a large saucepan. Put the filled wontons a few at a time and simmer for 2-3 minutes. The wrappers will be translucent when cooked. Remove with a slotted spoon and drain briefly. Keep warm while cooking the rest.
5. In making the coriander dressing, place all together the ingredients in a bowl and whisk until thoroughly combined.
6. Put the wontons on serving dishes, drizzle with the coriander dressing and serve immediately, garnished with coriander leaves.

Fish Steak with Lemon Butter Sauce

Fish Steak with Lemon Butter Sauce

Ingredients:

2 tbsp. - oil - canola or veg.

1 bulb - garlic - thinly sliced

5 pcs. - lemon - juice and peeled

1/2 bar - butter - softened

10 slices - fish steak - tuna or tanigue

salt and pepper to taste


PROCEDURE;

1. SPRINKLE SALT AND PEPPER TO THE FISH STEAK. SET ASIDE.
2. IN A FRYING PAN, TOAST THE GARLIC UNTIL CRISPY GOLDEN BROWN. REMOVE FROM OIL AND DRAIN IN A PAPER TOWEL. SET ASIDE.
3. ON THE SAME FRYING PAN, FRY THE FISH STEAKS , 3 MINUTES ON EACH SIDE OF UNTIL COOKED ON THE INSIDE.
4. WHEN DONE, PUT THE BUTTER AND LEMON JUICE ON THE FISH. SEASON WITH SALT AND PEPPER TO TASTE.

BEFORE SERVING GARNISH WITH LEMON PEEL AND SPRINKLE WITH CRUNCHY GARLIC SLICES ON TOP.

Garage Sale - (items at)Frisco , Quezon city

Garage Sale!
Items located at Frisco, Quezon city
Contact: jun- 443 3459 (call only up to 8 pm)
Items for sale:

1 unit Carrier Airconditioner 1.5 Hp with case Php 15,000

1 unit Carrier Airconditioner 1.5 Hp with/out dase Php 13,500

1 pc. Full Length Old rose Sofa (Synthetic leather cover) Php 3,000
(5 to 6 seater)

1 pc. Yellow Victorian Sofa(linen cover) (4 to 5 seater) Php 2,000

1 set Green Sala set (linen cover) 1 sofa/2 singles Php 5,000

2 pcs. Executive table (Mahogany color) Php 3,500 each

3 pcs. Executive Swivel chair (Canvass Cover) Red/blue Php 1,000 each

1 set corner table with 2 chairs Php 2,800
1 pc. Oval glass center table 3 layers Php 1,800

1 unit Sharp Cinemaborg 21" Php 3,500