HERBS 101

Utilize them to make your dishes and soup fragrant and rich in flavor. They are many types of herb namely chrervil, mint, dill, thyme, oregano, basil & etc.

Use with light hand
–do not let it over power and kill the flavor of the main dish

When use with other herbs have a leading elements
-never emphasize more than one strong herb

Chop or grind herbs finely
–so that we’ll be able to absorb more of its aromatic flavor in oil

Dried herbs are more 3 or 4 time stronger and fresh herbs

Don’t over cooked the herbs

For soups and gravies,
-tie sprigs of fresh herbs n tiny bunched and add them about ½ hour before the cooking is finished.

DRIED FRUIT 101

Cranberries
–Rich in antioxidants and phyto-nutrients. Help to protect against heart diseases and prevent constipation

Figs
-High in fibre and help in weight management programmes

Cherry tomatoes
-Rich in vitamin A & K, calcium and potassium and also antioxidant. It has lycopene which can help to reduce the risk of cancer especially prostrate cancer.

Raisins
- Rich in sugar content and good source for heat and energy.

Apricots
-It contains iron, calcium and vitamin A. Tart and sweet in taste. Its high sugar content is a good source for heat and energy. Its beta carotene may help to lower the risk of cancer


Blueberries
- Rich in antioxidant and protect against disease and the effects of aging.

FISH RECIPES & MORE...

FISH MASALA
4 fillet seabass with skin

Ingredients for Marinade
10ml lemon juice
5g masala
5g red chili powder
A pinch of sea salt
For the masala:
70ml mustard oil
15g garlic, chopped
75 g onion, chopped
15 g ginger chopped
75g tomatoes chopped
1 whole red chili
3g red chili powder
3g tumeric powder
20g tamarind pulp

For the garishing:
20g coriander chopped
20g spring onion chopped

Method

1) Marinate the fish and leave aside for 25minutes
2) Heat ingredients for masala to sauté until golden brown before removing it from the pan.
3) Shallow fry the marinated fish and add the masala to simmer until fish is cooked
4) Garnish then serve


CHICKEN CURRY (ZAFFRANI MURGH)

8 chicken tighs

Ingredients for Marinade
10ml lemon juice
5g garlic paste
5g ginger paste
5g red chili powder
A pinch of sea salt

For the sauce:
70ml mustard oil
15g garlic, chopped
75 g onion, chopped
15 g ginger chopped
75g tomatoes chopped
1 whole red chili
3g re chili powder
3g tumeric powder
1 tsp tomato paste
30g butter
30 ml cream
A pinch of sea salt
A pinch of saffron

Method

1) Marinate the chicken and set aside for 2 hours
2) Sauté chicke on high heat until golden brown before removing it from the pan.
3) Shallow fry the sauce and add in precooked chicken & cream and allow it to simmer for another 2 to 3 minutes
4) Garnish then serve

SIMPLE STEAMED HERBAL CHICKEN

2 chicken thighs
2 tbsp Chinese wolfberries
2 tsp polyconattum (Yok Chok)
1 tbsp sesame oil
2 tsp Chinese rice wine
Salt & pepper to taste

Method

1) Marinate the chicken and set aside for 5 minutes
2) Steam the chicken in a bowl for 25 minutes
3) Garnish then serve with rice


RED BEAN SOUP WITH TANG YUAN
Ingredients A
3 pandan leaves, knotted
1 cup red beans
3 slices dried mandarin orange skin
½ brown rock sugar
½ fresh squeezed orange juice
6 cups water
Ingredients B
1 pkt black sesame seed rice balls (tang yuan) ready made
½ cup dried longans

Method

1) Soak the dried longans in hot water for 15 minutes
2) Boil ingredient A in 4 cups of water and let it boil for 30 minutes.
3) Place the boiled mixture into a blender and blend till smooth and add 3 more cups of water
4) Bring to boil again and add in ingredient B with 2 more cups of water and let it simmer for 10 minutes
5) Served warm or chilled

MISO SOUP WITH TOFU

4 Cups water
1 pc dried konbu
1 block silken tofu
4 tbsp white miso
Roasted sesame seeds

Method

1) Place the konbu and water in a pot over medium heat simmer until the volume is about 4 cups to make the dashi stock
2) Stir in the white miso until it dissolve
3) Crushed the silken tofu and add to the soup
4) Serve with rice

SUMMER SPAHETTI AGLIO OGLIO

½ packet of spaghetti
20 cherry tomatoes, halved
1 ground piece of fresh mozzarella
Sprigs of parsley, chopped
4 gloves of garlic
5 tbsp olive oil

Method

1) Cooke the spaghetto om boiling water with a sprinkle of salt
2) Drain and set aside
3) Heat olive oil and friend garlic then add cherry tomatoes
4) Ad pasta and mix well
5) Tranfer to plate and sere with mozzarella cheese and parsley.


SIEW LUNG BUN (STEAMED SOUP BUN)
Ingredient (A)
500g minced pork
100g crab roe
150g crabmeat
Ingredient (B)
300g flour
Water
Seasoning (To taste):
Salt, sugar,
Minced ginger

Method
1) Mixed all ingredients (A) together
2) Mixed all ingredients (B) together
3) Divide dough into small pieces & roll into round pieces
4) Wrap fillings into bun & steams



ROAST CHICKEN WITH MASHED POTATOES & CRANBERRY SAUCE
Ingredients (A)
½ onion diced
2 cloves garlic diced
2 stalk of spring onion minced
1 red chili chopped
1/3 cup lemon juice
5g tumeric powder

Ingredients (B)
1.5 kg chicken deboned
Salt & pepper (to taste)

Gravy (C)
500g chicken bones
2 tbsp vegetable oil
4 cups chicken stock

Mashed Potatoes
750g potatoes
75ml cream /milk
2 tbsp unsalted butter

Cranberry Sauce
8 frozen cranberries
1 cup orange juice
½ cup sugar
1 orange peel

Method
1) Marinade chicken with blended ingredient (A)
2) Preheat oven to 160 C & roast the chicken
3) Cook ingredient © & strain into pot
4) Cook potatoes until tender (20 min)
5) Heat the rest of Mashed Potatoes ingredient until smooth
6) Arrange and garnish with Cranberry Sauce

=============
SALMON SOUFFLE
Ingredients (A)
100g salmon fillet
30g egg white
2 tbsp white wine
5g butter
5g garlic
3 baby carrots
3 potatoes
60ml dill cream sauce
10g dill

Method

1) Season salmon with salt, pepper & dill
2) Put rolled salmon into greased ring mould
3) Mix egg white with white wine. Whisk till firm an scoop onto the salmon
4) Bake the dish in oven @ 50 C for about 5 min
5) Saute baby carrots & potatoes with butter and garlic
6) Mix with cream sauce and dill
7) Removed the ring & pour the cream sauce onto the mousse and around the plate. Serve.





NEW YEAR DISH PLATTER
Ingredients (A)
200g Chinese Cabbage
200g Radish
6 pcs of mushroom,
6 pcs of fish maw
6 pcs of top shells
6 pcs of sea cucumber
300g yam
6 pcs of prawn balls
Some cooked pork, duck & chicken
½ Nam Yee (Taro) sauce
20g oyster sauce
10g sugar
2kg chicken stock

To taste
Corn starch
Sesame oil
Ground yoghurt
Light Soya Sauce
Ginger
Spring onion

Method

1) Heat oil, add 300g chicken stock, oyster sauce & thicken with starchy flour
2) Heat oil and add 300g of chicken stock and Nam Yee, sugar & thicken with starchy flour and set aside
3) Pull all ingredient into clay pot.
4) Lay cabbage at the bottom, then yam, radish, mushroom and top shells.
5) Spread a layer of Nam Yee sauce over it.
6) Then add next layer of fish maw, sea cucumber, prawns, chicken, pork and duck and oyster sauce
7) Cook for 5 to 10 minute & then serve





FRIED VENISON WITH CELERY SAUCE
Ingredients (A)
150g Venison
30g pine mushrooms
100g water
50g celery
4 pcs of ginger slices
Marinade (to taste)
Salt, sugar, soda powder, meat tenderizer, potato starch, water, sesame oil & pepper

Sauce
Salt, sugar, chicken powder, light soy sauce, ginger juice, minced shallot, celery and corn flour

Method

1) Stir fry celery with oil, ginger slices and salt
2) Put in venison
3) Sauté with sauce ingredients until cooked and serve

RECIPES, RECIPES & MORE RECIPES

• FRESH FRUITS YUSHENG
  
  Ingredients
  200g sliced salmon
  10g pomelo
  10g shredded strawberries
  10g shredded honey dew
  10g shredded papaya
  60g shredded red carrot
  60g shredded green carrot
  60g shredded white raddish
  30g cooked jelly fish
  1 box Yu sheng ingredients Comes with yu sheng sauce
  
  Seasoning
  20g peanut oil
  ½ tsp salt
  
  Method
  Place all shredded carrot and radish in a big [;ate, ide with fresh fruits ad other Yu Sheng ingredients, top with sliced salmon
  Squeeze lime juice, drizzle on Seasoning and Yu Sheng sauce before serving
  
  
  VANILLA PANCAKES WITH BERRIES
  1 Cup self-raising flour
  ¼ tsp baking powder
  1 cup berry yoghurt
  1 egg
  ½ tsp mixed spice
  1 tbsp cooking oil
  Fresh mixed berries and maple syrup to serve
  
• Method
  1.Sift flour and baking powder together in a large bowl. Make well in the centre
  2.Whisk together yoghurt, egg and spice in another bowl. Pour into the centre of the flour mixture and mix until well-combined. The batter should be slightly lumpy
  3.Heat a large, non-stick frying pan over medium fire. Lightly spray with oil or drizzle 1 tsp oil over. Spoon tbsp of batter in batches of 4 into the pan
  4.Cook for 1 to 2 mins or until bubbles appear on the surface of the pancakes. Turn and cook for a further 1 to 2 mins or until golden and cooked through. Transfer to a plate and keep warm. Repeat with oil and remaining batter.
  5.Serve pancake warm, topple with berries and drizzled with maple syrup
  
  =========================
• 
  DURIAN PANCAKES
  260G plain flour
  1 tsp salt
  40 g caster sugar
  2 medium eggs
  400ml thin coconut milk or UHT milk
  40g butter melted
  260g durian meat pureed
  Method
  Sift flour and salt in a large bowl. Add sugar and make a well.
  Beat eggs and coconut milk together.Add to the sifted flour and mix until lump free. Leave aside for 30 minutes
  Heat butter in a non-stick frying pan
  Pour in some of he pancake batter until the base is golden brown
  Turn the pancake over and cook the other side
  Place 1-2 tablespoons of the durian puree on the pancake, fold and serve
  
  ====================

• VEGETABLE AD CHICKEN MUFFINS
  
  50g cooked cicken meat shredded
  ½ tsp pepper
  ½ tsp chicken stock granules
  1 tsp salt
  160 ml UHT milk
  2 eggs
  90g Butter, melted
  25g chives, chop coarsely
  25 g carrots, grated
  Sift:
  100g plain flour
  150g self-raising flour
  1 tsp baking powder
  ¼ tsp bicarbonate of soda
  
  Method
  Preheat oven to 180 c. Lightly grease muffin pans or patty tins with corn oil. Combine the sifted ingredients with the pepper, chicken stock & salt
  Beat eggs lightly and mix in milk ad melted butter. Pour into the flour mixture. Mix lightly but thorough. Add chives, carrot and chicken meat.
  Spoon batter into prepared muffin pans until three-quarters full. Bake in preheated oven for 20 to 25 minutes or until well-risen.
  
  ================================
  
  MOCHA CUPCAKES
  2 eggs
  ¾ cup brown sugar
  1 tbsp powdered instant coffee
  1 tsp vanilla essence
  1 ¼ cup self-raising flour
  ¼ cup cocoa powder
  1 cup vanilla yoghurt
  Cocoa powder for dusting
  
  Method
  Preheat oven at 180 C line a 12 hole muffin pan with paper patty cases
  Using an electric mixer, beat eggs and sugar together for 3 to 4 mins or until fluffy. Add coffee powder and vanilla essence. Beat until well-combined
  Sift flour and cocoas powder together. Fold lightly through egg mixture alternating with yoghurt until just combined. Do not over-mix
  Spoon mixture into patty cases until almost full. Bake for 12 to 15 mins or until a skewer inserted into the centre comes out clean
  Cool in pan for 5 mins then transfer to a wire racket o cool completely. Dust with cocoa
  
  ===================
  
  CRISPY CORNFLAKE CHICKEN WINGS
  6 Cloves garlic, finely minced
  3 sprigs curry leaves, finely shredded
  2 tbsps finely chopped spring onion
  1 tbsp curry powder
  1 tsp salt
  150 ml mayonnaise
  125g Parmeson shredded cheese
  12 chicken wings
  200 crushed cornflakes
  Method
  Preheat oven to `80 c
  Combine the first 8 ingredients including the 125g parmesan Shredded cheese in a large bown
  Spread this mixure all over the chicken wings. Roll the chicken wings in the crushed cornflakes
  Arrange chicken on baking tray and bake for 25 minutes or until cooked through and lightly golden and tender
  
  =============================
• 
  GRILLED SALMON WITH YOGHURT & DILL SAUCE
  
  1 tbsp olive oil
  Sprinkling of salt
  1 tsp chilli flakes
  4 salmon fillets, about 120g each
  Green salad to serve
  
  Yoghurt Dill Sauce
  ¾ cup natural yoghurt
  ½ cup chopped fresh dill
  1 tbsp lemon juice
  1 clove garlic

Method
Heat oil in a large frying pan over high fire. Meanwhile sprinkle salt and chilli flakes over salmon fillets
Slide salmon fillets into pan. Cook for 3 to 4 mins watch side or until cooked to taste
Meanwhile combine all sauce ingredients in a small bowl. Season with more salt if necessary
Serve salmon drizzled with sauce and salad on the side

=================
BIRD’S NEST CRYSTAL MOONCAKE (JELLY MOONCAKE)
Ingredients A
1.4 litres water
400g sugar
6 pandan leaves

Ingredients B
600ml water
25g agar-agar powder
30g instant jelly

Ingredients C
1 bottle concentrated bird’s nest
Some wolfberries

Method:
1. Place Ingredients A into a pot. Bring syrup solution to a boil and stir well
2. Turn off the heat. Transfer a bowl syrup to another pot. Add bird’s nest and bring to a boil. Drain bird’s nest from the syrup and temporary places into a bowl. Pour bird’s nest-syrup mixture back into main pot of Ingredient A. Stir well and bring to a boil. Add ingredients B and stir well. Bring to a boil.
3. Allocate some bird’s nest and 2 wolfberries into mould. Pour agar-agar mixture into mould until half full. Set aside to slightly solidify for 5 minutes
4. Place 7 grams of white lotus paste into the mould, then top up with gar-agar mixture. Leave to cool and set. Transfer to refrigerator and chill


SWEET FERMENTED RICE WITH GLUTINOUS TICE BALS
Ingredients
6 cups water
12 glutinous rice balls
1 cup fermented wined rice
1 egg (beaten) some rock sugar and osmanthus

Method:
1. Bring water to boil. Place in glutinous rice balls. Bring to a second boil, switch to low heat. Close the lid and cook for 3-4 minutes until the glutinous rice balls float
2. Add fermented wined rice and rock sugar. When boil, add in egg mixture slowly in a circular motion. Turn off heat immediately
3. Add osmanthus, stir briefly and serve
==============

STUFFED GLUTINOUR RICE BALL
Ingredients
200g glutinous rice flour
½ cups warm water
1.5 litres water
4 padan leaves
some rock sugar
40 g black sesame
40g red bean
40g peanut filling (each divide into 8 portion)

Method:
1. Glutinous Rice Ball Skin: Add warm water to glutinous rice flour gradually and knead into dough. Divide into 24 portions. Shape into ball and flatten it.
2. Wrap the filling with glutinous rice ball skin
3. Bring water to a boil, add pandan leaves and cook for 5 minutes using medium heat
4. Add rock sugar, switch to high heat and bring to a boil, add glutinous rice balls. Cook for 5-7 miuntes until cooked. Serve
========

NYONYA FISH HEAD CURRY

Ingredients A
1 fish head (about 500g)
1 tsp salt
2 tbsp tamarind juice
250g grated coconut
1 stalk lemon grass (sectioned)
3 tbsp curry powder
100g lady’s finger (cut into slices)
1 tomato
1 onion
4 green chillies
1 tbsp sugar

Ingredients B
8 shallots
3 cloves garlic
1 small piece ginger

Method:
1. Rinse fish head and cut into halves. Rub salt all over, set aside for 15 minutes and rinse well. Marinate with tamarind juice briefly
2. Squeeze grated coconut for 1 cup of thick coconut milk. Then all 2 cups of water to the squeezed grated coconut and extract think cocont milk
3. Place Ingredient B into a blender and blend until a fine paste is formed. Remove and set aside. Mash lemon grass and set aside
4. Heat wok with some oil, add paste from Step 3, lemon grass and curry powder. Stir fry until fragrant. Pour in thin coconut milk and bring to a boil. Add fish, lady’s finger, tomato, onion, chilli and sugar. Brin to a boil again using medium heat
5. Lastly pour in thick coconut milk and cook briefly


==============

EASY CREPE
Ingredients
1 cup plain flour
1 cup milk
1 tbsp sugar
Fruit, jam, syrup or
Ice cream, as filling

Method

1) Mix flour, milk and sugar together in a blender or with a hand mixer
2) Heat a lightly oiled non-stick pan
3) Pour ½ cup of batter (for each crepe) into the pan and spread into a thin circle by rotating the pan
4) Turn crepe over with a spatula after the bottom turns golden brown and cook for a couple more minutes
5) Add filling, fold and serve

=============

Coffee Brownies
Ingredients
175g unsalted butter, softened
½ cup unsweetened baking
Chocolate buttons
3 large eggs
3 tbsp brewed coffee
1 cup all-purpose flour
½ tsp baking powder
¼ cup cocoa powder
1 ½ cup caster sugar
½ cup Nutella hazelnut spread

Directions
1) Preheat the oven to 180 deg C, brush a 9-inch square baking pan with butter over parchment paper with an extra 1cm on the sides
2) In a heated bowl over simmering water, put the butter and chocolate to melt and keep stirring until smooth. Add eggs and coffee and mix well
3) Combine the flour, baking powder, cocoa powder and caster sugar. Add this to the chocolate mixture
4) Pour batter into pan, smooth the top and bake for 30 min. Stick a toothpick into the centre of the brownie to check that it’s done.
5) Cut into 4X4 cm squares and spread Nutella on each piece before serving.
6) Heat a lightly oiled non-stick pan
7) 3) Pour ½ cup of batter (for each crepe) into the pan and spread into a thin circle by rotating the pan
8) Turn crepe over with a spatula after the bottom turns golden brown and cook for a couple more minutes
9) Add filling, fold and serve


Chicken drumsticks In Coffee Sauce
Ingredients
6 chicken drumsticks
1 tsp oyster sauce
Pinch of salt & pepper
2 tsp unsalted butter
2 tsp olive oil
2 cloves garlic, crushed
1 tsp barbeque sauce
3 tbsp brewed coffee
1 cup all-purpose flour
1 tsp brown sugar

Directions
1) Marinate the chicken with oyster sauce, salt & pepper.
2) Saute chicken over a heated grill pan with butter for min. Remove and set aside.
3) In the same pan add the oil and sauté garlic until fragrant then, add in the barbeque sauce, coffee and brown sugar. Let it cook for 2 min
4) Finally, add in the chicken, allowing the sauce to caramelize and ensuring the chicken pieces are evenly covered with sauce. Serve immediately

Available Recipe Videos
To get the most out of your Cuisinart appliance we have developed easy to follow instructional videos for the creation of an array of tasty recipes that are hosted by world- renowned chefs. Recipe demonstrations and selections feature appetizers through desserts. Cuisinart will be adding new videos to this section so please visit us often. Also check out our recipe section for a wide variety of delicious meal suggestions. Bon Appetit! Click on the links below to view. Gazpacho Guacamole Pesto Salmon Pizza Margherita Apple Crumb PieChocolate Chip Oatmeal Cookies

Merry Christmas & Have A Happy New Year

Ha..ha.. Remember not to over eat or 'drink & drive'