Home Style Stew

Ingredients

• 2 packages (16 ounces each) frozen vegetables for stew
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 envelope reduced-sodium onion soup mix

Directions

1. Place vegetables in a 5-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown beef on all sides.
2. Transfer to slow cooker. Combine the remaining ingredients; pour over the top.
3. Cover and cook on low for 6-8 hours or until meat is tender. Yield: 5 servings.

White Radish Braised Oxtail

INGREDIENTS:

• 4 pieces large oxtail
• 1 medium size white radish
• 2 tsp raw pepper
• 2 tsp aniseed
• 1 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp oyster sauce (or 2 1/2 tbsp soy sauce)
• white pepper powder
• 1 tsp cinnamon 
• 1/2 cup chicken broth
• water
• salt 

DIRECTIONS:

1. Boil and pot of water. Add in oxtail pieces until it turns brown then drain

2. Marinade the drained oxtail with white pepper powder, cinnamon, salt, and 2 tbsp soy sauce

3. Heat up a pan at high heat and sauté the oxtail lightly for 2-3 minutes

4. Heat up another pot with 2 cups water. Add in chicken broth, and some salt. Chop the white radish into smaller pieces and add into the pot. 

5. Crush the raw pepper into smaller pieces and wrap in clothe with aniseeds. Add in the wrapped herbs into the soup base.

6. Stir in oyster sauce (or soy sauce) and brown sugar and mix well. 

7. Add in sautéed oxtail and cook at low heat for 2 hours until soften. In the mean-time, when radish is cooked, spoon into a large bowl so it doesn’t soften too much. 

8. When oxtail is ready, put radish back in to be heated up before serving with rice or noodles!

Grilled Ostrich Steak w/ Parsley Mustard Butter

INGREDIENTS:

• 2 Ostrich steaks - if frozen given them 2 days to defrost
• 2 tsp soy sauce
• 1/2 tsp white pepper powder
• 1/2 tsp corn starch salt & pepper
• 1/5 cup butter
• 3 tbsp mustard
• 1 tbsp chopped parsley

DIRECTIONS:

1. In a bowl, mix together soy sauce, white pepper powder and corn starch.

2. Marinade the Ostrich steaks with the sauce mixture and rub the steaks throughout with the sauce.

3. In a small pot, melt the butter first before it browns. Then add in parsley and cook for 1 minute.

4. Stir in the mustard and cook for another 1 minute.

5. Oil the grilling pan well. Heat the pan at high temperature until it smokes.

6. When the pan is ready, slightly turn the temperature down. Place the ostrich steaks on the pan and cook each side for about 3 minutes - for a 3/4 inch steak.

7. When the steaks are cooked, place them on a serving plate and add on the butter mixture to serve.

Smoked Salmon Flat-bread Pizza

INGREDIENTS:

6-8 smoke salmon slices

1 cup mozzarella

1/2 cup tomato sauce

1/2 tomato- diced

1 onion - sliced

parsley

fresh dill

salt and pepper

1 flat-bread

DIRECTIONS:

1. Spread the tomato sauce on a piece of flat-bread.

2. Add on onions, and diced tomatoes.

3. Sprinkle the cheese throughout the pizza then add the salmon slices.

4. Add salt and pepper to taste then sprinkle parsley throughout.

5. Bake in the oven for 10-15 minutes at 350’C.

6. Add on some dill and serve!

Meatball & Broccoli Flatbread PIzza

INGREDIENTS:

6 meatballs

tomato sauce or 1/2 tomato (chopped)

1 cup chopped broccoli

1/4 onion

3 cloves garlic

salt and pepper

1 flatbread

1/2 cup Parmesan cheese

DIRECTIONS:

1. Spread tomato sauce over the flatbread or place chopped tomatoes on top.

2. Top with crushed or minced garlic and sliced onions.

3. Add on meatballs (whole or cut in half).

4. Place broccoli on top and add on cheese.

5. Bake in the oven at 360’C to 400’C for 30 minutes.

6. Sprinkle with salt and pepper if desired.

Pasta Carbonara With a Small Twist

INGREDIENTS:

2 eggs

1 cup heavy cream

salt and pepper

2 sausages - 1 sliced, 1 diced

spaghetti pasta

1/6 cup butter

1/3 cup Parmesan cheese - grated

1 clove garlic - minced

DIRECTIONS:

1. In a big bowl, beat eggs.

2. Add in 2 tsp butter, and cream and whisk.

3. Sprinkle in salt and pepper to egg mixture. Then set aside.

4. Prepare the pasta by boiling in hot water until cooked.

5. In a pan, add 1 tbsp butter and melt.

6. Add into sausages until they turn crispy.

7. When pasta is ready, add in remaining butter.

8. Toss the pasta with the prepared Carbonara sauce in a lightly heated pan. Then add in sauteed sausages.

Gimbap-Korean Style Rice Roll

INGREDIENTS:

1 cup Korean rice

1 carrot - julienned

ham

1 egg (beat and fry in a pan)

1/3 bunch spinach

sweet and sour white carrots

2 tsp seasme oil

salt

(Feel free to add anything else you want!)

DIRECTIONS:

1. Wash the rice and use a strainer to strain the water

2. Mix the 1 1/2 cup water, rice and a little bit of salt in a pot and boil

3. Boil for at least 8 minutes and steam for another 10 minutes

4. Stir fry the other ingredients in a skillet and cook till soft

5. Add sesame oil to the rice and mix thoroughly

6. Place a sushi roller onto the table

7. Spread the rice out and place the ingredients onto the rice

8. Carefully roll the rice (away from yourself)

Pan Fried Beef-Chinese Style

INGREDIENTS:

1 pack of sliced beef (~100g)

2 tbsp soy sauce

2 tsp sugar

half of an onion

1 tbsp green onion

2 tbsp olive oil

1 tsp black or white pepper

DIRECTIONS:

1. Mix beef, soy sauce, sugar and diced onion in a bowl

2. Preheat a pan to medium heat

3. Add in 1 tbsp olive oil

4. Add in the beef and fry till cooked (~4-5 mins)

5. Sprinkle in green onion

Chicken Mushroom Stroganoff

INGREDIENTS:

• 2 chicken filet - cut into strips
• 1/2 onion - finely chopped
• 1 cup sliced mushroom
• 3 tbsp dijon mustard
• 2 tbsp butter
• 250g (1 package) sour cream
• 2 tbsp water
• 2 tbsp white wine
• salt and pepper
• olive oil

DIRECTIONS:

Optional: After preparing the chicken, marinade it with olive oil, salt, white pepper powder and a drop of soy sauce to give the chicken more flavor.

1. Heat up the butter in a frying pan

2. When butter is ready, saute the onion till it turns brown

3. Add in chicken and fry until it’s half cooked

4. Add in sliced mushroom and season the ingredients with salt and pepper

5. Add in the water then sour cream and stir for a few minutes

6. Add in the mustard and cook chicken thoroughly - about 10 minutes

7. When it’s ready serve with pasta or rice!

Pan-fried Salmon & Basmati Rice with Coriander Oil

INGREDIENTS

1 salmon filet

1 cup Basmati rice (Thai rice will work too)

2-3 stalks celery - diced

1/2 red onion - diced

2 cloves garlic - minced

6-8 stalks asparagus - diced

3-4 tomatoes (preferably juicier types) - chopped

1 tbsp chili powder

1 tbsp cumin

2 tsp hot sauce

oregano leaves

thyme

parsley

coriander

olive oil

sugar

salt

ground black pepper

DIRECTIONS

1. Cook rice using a rice cooker or boil in a metal pot . Add salt and black pepper or butter to taste.

2. Leave in the fridge or aside to cool after rice is cooked..

3. In a frying pan and heat up 1/5 cup of olive oil at medium heat.

4. Gently saute the garlic then add the celery and red onion.

5. Saute until soft then add in tomatoes, make sure the moisture don’t evaporate away.

6. Add in chili powder, cumin, oregano leaves, black pepper, salt, sugar, hot sauce. Add seasoning to taste.

7. Cook for about 5 minutes and add in water if most of it has evaporated away then add in some thyme and parsley for flavoring.

8. Simmer for another 5 minutes then add asparagus.

9. Mix in the Basamti rice that has been cooled and gently fold the sauce in.

13. Quickly season the salmon filet with salt and olive oil then pan-fry it on medium heat.

14. Prepare the coriander oil by first blanching the coriander then add to a blender.

15. Add olive oil and blend until a soft puree texture.

16. Season the oil with salt and pepper then blend.

17. Plate the the salmon and rice and dab some coriander oil.

White Alfredo Sauce Seafood (or Veggie) Pasta

INGREDIENTS:

4 prawns

4 scallops

6 oz alfredo sauce

1 cup mushroom

3 tsp green onion

1 sausage

2 tsp oregano

salt and pepper

half of an onion

2 tsp garlic

2 tbsp white wine

You may add in other ingredients

DIRECTIONS:

1. Heat up the pan with oil

2. Start frying the garlic and onions

3. Add in all the seafood and meat

4. Eventually add all the vegetables

5. Add in the white wine

6. When the wine is gone, add in alfredo sauce

7. Mix into the pasta

Rosemary Baked Chicken Thigh

INGREDIENTS:

• 2 chicken thighs
• 2 tbsp fish sauce
• salt and pepper
• 8 cloves crushed garlic
• 1/2 cup olive oil
• 3 sprigs Rosemary

DIRECTIONS:

1. In a mortar, slowly add olive oil to the minced garlic to form almost a liquid-like paste. Keep grinding the minced garlic. Add in some white pepper powder and mix well.

2. When the garlic, olive oil paste is ready, rub the chicken thigh with the paste. Make sure to rub the bottom as well to give it its full flavor.

3. Heat up a shallow pan at high heat. When the pan is ready, pan fry the chicken thigh for 4 minutes each side. (So total 8 minutes).

4. Place the chicken thigh in a baking pan.

5. In a bowl, mix together crushed rosemary, fish sauce, and salt & pepper.

6. Rub the chicken thigh throughout with the rosemary mixture. Add the remaining sauce into the pan.

7. Place 2-3 sprigs of rosemary on top of the chicken thigh.

8. Then bake at 200’C until the skin is golden brown (around 20 minutes). - you can always test with a toothpick if you’re unsure about its doneness.

The Perfect Medium Rare Steak

This looks quite good for a medium rare steak? 3 minutes on each side at high heat !