SALAD

SALADS

MODERN COOKING
JUST FOLLOW YOUR HEARTS AND STOMACHS

SIMPLE SALAD
COMMOM LETTUCE - THE ICEBERG LETTUCE
SOAK IN ICE COLD WATER TO HAVE A CRISPY LETTUCE NICE TO THE BITES
DO NOT CUT THE LETTUCE, BREAK IT WITH YOUR FINGER WHEN WASHING
DRAIN THE LEAVES AND STORE IN THE CHILLER

TOMATOES
CUT WEDGES , SLICES, OR STRIPS

ONIONS
CUT RINGS OR SLICE IN STRIPS

CAPSCIUM RED, YELLOW, GREEN
CUT RINGS OR SLICES
OR BURN THE CAPSCIUMS AND REMOVE THE BURNT OUTER AND CUT INTO STRIPS

BEAN SPROUTS
BRANCH OR RAW MARINATED WITH OLIVE OIL AND LEMON JUICE

AS A MATTER, LOTS OF VEG TASTE BETTER IF JUST MARINATE WITH OLIVE OIL AND LEMON JUICE

TO SERVE TOSS THE CUT VEGETABLES WITH THE LETTUCE AND SEASON WITH LEMON JUICE AND OLIVE OIL ( MUST AT THE MINUTE DURING SERVICE, THE LETTUCE WILL BE CRISPY)

SEAFOOD CHOWDER

AMERICAN

STOCK

THE SOLE BONES WERE THE ONLY BONE USE IN TRADITIONAL COOKING
BUT TIME CHANGES ,AND NOW EVERY SEAFOOD AND FISH BONES ACCEPTED
ADD
LEEK
CELERY
ONION
CARROTS
COOK THE VEGETABLES IN WATER UNTIL THE FAVOUR IS IN THE WATER
ADD
FISH AND SEAFOOD IN THE VEGETABLE STOCK TO COOK

CHOWDER

STRAIN THE STOCK
REHEAT THE STOCK
MIX WATER AND FLOUR AND STRAIN THE MIXTURE
WHISK TO STIR THE STOCK WHILE POURING THE FLOUR AND WATER MIXTURE INTO
THE STOCK, IT WILL THICKEN
ADD TOMATO SAUCE
ADD SEASONING, SALT , OR SEAFOOD SEASONING
TASTE IT

CUT COOKED FISH INTO PIECES
WHOLE PEELED COOKED PRAWN
COOKED SCALLOPS
MUSSELS
COOKED SQUIDS CUT LARGE PIECES
TOMATO CUT INTO QUATERS

BRING TO THE BOIL
CHECK SEASONING AND CONSISTENCY
READY TO SERVE

ASIAN DEMAND BEHIND SHARK DEPLETION

SYDNEY

ASIAN DEMAND FOR SHARK'S FIN SOUP IS PUSHING THE ANIMAL'S POPULATION IN THE WILD TO NEW LOWS, THE AUSTRALIAN GOVERNMENT AND WILDLIFE TRADE MONITORING GROUP SAID IN A REPORT RELEASED YESTERDAY.

THE REPORT FOUND THAT WHILE MORE THAN ONE-FIFTH OF SHARKS SPCIES WERE THREATENED WITH EXTINCTION, A LACK OF GOVERNMENT CONTROL ON OVERFISHING AND THE PROBLEM OF ILLEGAL FISHING WERE FURTHER DEPLETING THE ANIMALS NUMBER.

"THE STATUS OF SHARKS STOCKS CONTINUES TO DETERIOTE," IT SAID, ADDING THAT THE PREDATORS WERE PARTICULARLY VULNERABLE TO OVERFISHING BECAUSE THEY PRODUCED FEW YOUNG AND MATURE SLOWLY.

PRAWN NOODLE

WHITE THICK RICE VEMECELLI
COOKED PORK MEAT CUT IN STRIPS
WHOLE PRAWN WITH SHELLS
BEAN SPROUTS
VERY GOOD PORK STOCK

TO PREPARE THE PORK STOCK
COOK A KNUCKLE OF PORK IN WATER, ADD SALT, UNTIL TENDER
REMOVE FROM STOCK AND PLACE PORK IN CHILLER TO BECOME FIRM, IT EASY TO CUT
NICELY

FRY THE RICE VEMECELLI ( THICK BEE HOON)
IN PORK FAT OR COOKING OIL
ADD BEAN SPROUTS AND CARRY ON FRYING
AND PORK STOCK
COVER WITH LID UNTIL THE BEE HOON BECOME STICKY
ADD PRAWNS AND OTHER INGREDIENTS
COOK A LITTLE LONGER, CHECK SEASONING
READY TO SERVE

HOR FUN ( THE OLD FASHION WAY)

BUY THE HOR FUN FROM THE MARKET STALL

SLICE PORK LIVER, SLICE PORK, PRAWNS WITHOUT SHELLS, SOTONGS CUT LARGE PIECES, AND CHAI SIM CUT IN SERVING SIZE

HEAT A WOK IN VERY HIGH FLAME UNTIL YOU SEE SMOKE
PUT HALF LADDLE COOKING OIL TO COAT THE WOK WITH OIL
POUR THE OIL BACK TO THE OIL CONTAINER
PUT THE WOK BACK ON THE FLAME AGAIN IN HIGH FLAME
PUT THE HOR FUN INTO THE WOK AND COOK UNTIL IT'S BROWN
ADD A LITTLE DARK SOY SAUCE, AND LITTLE LIGHT SOY SAUCE
NOW IS EASY TO BROWN THE HOR FUN
WHEN IS NICE AND BROWN REMOVE HOR FUN FROM WOK

HEAT THE WOK AGAIN
ADD A LITTLE COOKING OIL
ADD CHOPPED SHALLOTS AND GARLIC
BEFORE THE GARLIC TURN BROWN
ADD OYSTERS SAUCE
ADD PORK AND ALL OTHER INGREDIENTS
ADD A LITTLE DARK SOY SAUCE, AND LIGHT SOY SAUCE
THEN ADD THE PORK STOCK( OR USE THE CHICKEN CUBE,MAYBE PLAIN WATER WILL DO)
THICKEN THE SAUCE WITH CORNFLOUR AND WATER
THEN PUT THE HOR FUN INTO THE SAUCE

(NON PORK EATER CAN COOK WITH BEEF, CHICKEN, OR SEAFOOD, COOKING IS UP
TO YOUR TASTE BUDS)

Cooking with wine

SEAFOOD STEW WITH WHITE WINE

IN A SAUTE' PAN
HEAT THE PAN AND ADD OLIVE OIL
ADD ONIONS CUT INTO LARGE CUBES, GLOVES GARLIC WHOLE
COOK UNTIL ONION TURN BROWN
ADD QUATER TOMATOES, LARGE PIECES OF CAPCIUM, RED, GREEN AND YELLOW
ADD WHITE WINE TO THE VEGETABLE ( CAN ALSO USE WATER INSTEAD)
SEASON WITH SALT AND HERBS (THYMES AND OREGANO)

IN THE MEANTIME PANFRIED SEAFOOD SEASON WITH THYMES, AND OREGANO
MARINATED WITH OLIVE OIL, AND SEASONED WITH SALT
SQUIDS WHOLE
WHOLE FISHS
LARGE PRAWNS
HALF CRABS
MUSSELS
SCALLOPS

POUR THE VEGETABLES ON THE SEAFOOD TO COMPLETE THE COOKING
A FEW MINUTES OF COOKING,
THE SEAFOOD STEW IS READY TO SERVE

Yoghurt to cook curried mutton

Cut muttons in large cube
Marinate with garram masala tomato diced and yoghurt,and diced onion, and season with salt
Sit over-night in a chiller
Remove from chiller and coat the meat with flour
Cook in a sauce pan until the meat turn brown
Cook all sides of the meat until all are brown
Cover with lid and in low flame cook until tender
Add yoghurt, cook in low heat, until it thicken
Care must be taken, the yoghurt can break if the heat is high
Ready to serve

ATE HUMAN FLESH TO SURVIVE

PORT-AU-PRINCE (HAITI)
FIVE MIGRANTS RESCUED AFTER 15 DAYS LOST AT SEA ATE THEIR DEAD COMRADES TO STAY ALIVE, A DOMINICIAN OFFICIAL HAS SAID.

DOMINICAN MINISTER OF TOURISM FRANCISCO IAVIAR GARCIA SAID THE REMAINING
FOUR, PART OF A TOTAL OF 33 DOMININICICAN MIGRANTS TRYING TO REACH PUERTO
RICO BY BOAT, TOLD HIM THEY ATE FROM THE CORPSE OF THE LAST MAN TO DIE, REPORTED THE DAILY MAIL.

AFTER 15 DAYS, WITH HIS BODY DEHYDRATED AND NEAR STARVING, MR GREGORIO MARIA MARIZAN FINALLY TOOK HIS FISHERMAN'S KNIFE.

"WE CUT FROM HIS LEG AND CHEST." MR MARIZAN, 31, TOLD AP FROM HOSPITAL ON MONDAY. "WE CUT LITTLE PIECES AND SWALLOWED THEM LIKE PILLS. IT'S LIKE BEEF, ALMOST THE SAME."

EATING THOSE WHO PERISHED WAS NOT AN IDEA THAT CAME EASILY, SAID THE RECOVERING FISHERMAN. "IMAGINE, 15 DAYS WITHOUT FOOD, WITHOUT WATER. WE HAD TO EAT HIM , TO SAVE OUR OWN LIVES," MR MARIZAN SAID

Fried rice ( in The good old days)

Ingedients
Crab meat ( Just the meat)
Char Siew meat( Cut into small Dived)
Chinese Sausage
Eggs
Peas
Shallots (chopped)
Garlic (chopped)


HEAT A WOK TO VERY HOT
POUR 1/2 LADDLE COOKING OIL INTO THE WOK
MOVE THE OIL TO COVER THE BASE WITH OIL
ON THE HEAT UNTIL YOU CAN SEE SMOKE IN THE OIL
POUR THE OIL BACK TO THE OIL CONTAINER
ADD A ENOUGH OIL YO THE WOK
PUT IN THE CHINESE COOK UNTIL COOKED
ADD CHOPPED GARLIC AND SHALLOT
BREAK IN THE EGG AND STIR
PUT THE BREAKUP COOKED RICE AND STIR-FRIED
ADD THE OTHER INGREDIENTS
THE WOK MUST BE VEERY HOT ALL THE TIME
TOSS, STIR-FRIED UNTIL THE WOK FAVOUR GET INTO THE RICE
ADD LIGHT SOY SAUCE
CONTINUE FURTHER
CHECK SEASONING
READY TO SERVE ( TO BE EATEN STRAIGHT AWAY)

WHOLE FISH IN OVEN GRILL

PREPARE FISH WHOLE
CLEAN AND REMOVE STOMACH
DRY, SEASON WITH HERBS OF YOUR CHOICE
OR JUST SALT AND PEPPER
POUR OLIVE OIL ON THE FISH
AND IN THE ROASTING PAN
DO NOT CUT THE FISH
OVEN TURN ON THE GRILL
TEMPERATURE 210C
DEPENDING ON THE SIZE OF THE FISH
BIGGER FISH TAKES TIME TO COOK
POKE A KNIFE OR FOLK OR CHOPPED STICK
WHEN COOK IT IS SOFT AND EASY TO RUN IN.

SOY DUCK

ONE WHOLE DUCK
CLEAN INSIDE OF DUCK
IN A HOT WOK
THROW IN CININAMON STICK, FIVE SPICES
COOK UNTIL THE FAVOUR HEAT YOUR NOSE
POUR IN BLACK SOY SAUCE
REDUCE TO SAUCE THICKEN
PLACE WHOLE DUCK IN WOK
COVER WITH LID
REDUCE THE FRAME TO SIMMER
TURNING THE DUCK OVER
TO MAKE SURE THE DUCK COOK IN SAUCE
DO NOT ADD WATER,
IF YOU HAVE TO
ADD A LITTLE
COOK UNTIL WELL-DONE
MUST BE TENDER

SATAY CHICKEN, MUTTON, OR BEEF

CUT THE MEAT INTO LONG STRIPS
MARRINADE THE MEAT WITH GARRAM MASALA
USING THE SATAY STICK
MAKE THE MEAT INTO SATAY WITH THE STICK

GRILL THE SATAY

ROAST THE CHOPPED PEANUTS
CHOPPED SHALLOTS,PUT SOME OIL, SAUTE THE SHALLOT, ADD GARRAM MASALA
FLOUR AND IN LOW HEAT UNTIL THE FAVOUR HIT YOUR NOSE.
ADD STOCK, SEASON

CUT SOME ONION AND CUCUMBER AS SIDE DISH

BONELESS CHICKEN WITH MUSHROOM SAUCE

SEASCON CHICKEN WITH SALT AND PEPPER
COAT THE CHICKEN LEGS WITH FLOUR
SHAKE OFF EXCESS FLOUR
HEAT UP A SAUTE' PAN OR A CHINESE WOK
PUT IN SOME OIL
ARRANGE THE MEAT IN THE PAN TO COOK
SLICE SOME BUTTON MUSHROOMS
OR SHAKITE MUSHROOMS
ALSO SLICE LITTLE SHALLOTS
COOK TOGETHER WITH THE CHICKEN
LOWER THE HEAT
COVER WITH A LID
WHEN ONE SIDE IS COOK
TURN THE CHICKEN OVER TO COOK THE OTHER SIDE
WHEN THE CHICKEN IS COOK ADD COOKING CREAM
COOK UNTIL THE CREAM THICKEN
THE CHICKEN CAN BE SERVED

CURRIED CHICKEN (EASY METHOD)

CHICKEN LEGS WITH BONE
MARINATE CHICKEN WITH GARRAM MASALA AND ONION ROUGHLY CUT
COAT THE CHICKEN WITH FLOUR.
PAN FRIED THE CHICKEN
ADD A LITTLE STOCK
COVER WITH LID UNTIL CHICKEN IS COOKED
ADD TINNED COCONUT MILK AND SIMMER
THE CURRY IS READY TO SERVE

NASI LEMAK SIMPLE METHOD

WASH RICE AS USUAL, ADD COCONUT MILK, PANDAN ESSENCE, SALT AND COOK IN A RICE COOKER UNTIL COOKED.

IKAN BILLIS DEEP FRIED OR THROW IN THE OVEN TO TOAST.
PEANUT DEEPFRIED IN OIL OR THROW IN THE OVEN TO TOAST


AS OR THE CHILLIES , BLEND CHILLIES WITH SEEDS
CHOPPED SHALLOTS AND GARLIC
TOAST SOME BALACHAM

HOT WOK, ADD OIL, REDUCE THE HEAT, ADD CHOPPED SHALLOT, GARLIC AND CHILLIES
AND COOK UNTIL THE CHILLIES DON'T TASTE RAW. THE ADD THE BALACHAM, LITTLE SUGAR AND KAM QUAT JUICE. MIXED IN THE IKAN BILLIS.

YOU MAY SERVE WITH CHICKEN, FRIED EGGS, ETC.