So... no worries.... sure can

Planning
You know that if you don't get your mise en place done, you can be history.
A la carte menu, the mise en place is routine.
Set menu is there for a month or 2 months or more.
Just prepare the meats season them 1 day ahead.
The vegetables one or two days before hand, simple just make sure the staffs get into the routine.
Sauces, for a la carte make enough for 2 days, and put the rest in the freezer
Set menu just prepare on the same day. Doing so will cut down Aliens O. T. to zero.
Functions mise en place, you allow 3 days, ordering and you have 2 days to get the mise en place done. Write on the paper all the mise en place you have to do, tick it when is done and store the items according to your order of work. Doing so you cannot miss out certain job. Getting yourself organized, you will not panic , and the going is smooth............ Cheers.

Life is a bitch

Talk about working life, a chef's life, a cook's life.
Check it out....... they said the customer is the best chef..... you are not wrong....
Talk is cheap...... hay you there, you, smart Alex.... come and prove that you know more or just a big mouth......... Sorry life is a bitch....... you know a bitch gets .....we talk about life is a bitch later.... remember to check it out. Cheers... don't be offended. Talk is cheap. Stop complaining and learn to cook for your family and yourself, maybe your friends...

Chinese New Year

First course
Abalone with avocado and shrimps delights
Fill 1/2 avocado with shrimps and top with yoghurt on one side and chillies sauce on the other.
Sprinkle a few julience of abalone on the topping.

So...no worries... sure can.

So you find yourself in the shits what could you do, don't stay too long in the shit it's smells.
I mean in the kitchen, loads and loads of work all in a day. Aliens cooks are more interested in doing O.T. and that means they will have plenty of money to take home, don't be a victim to Aliens, you are the Chef if possible give them as little O.T. as possible. They came here to suck on us, work slowly, and when the job can not be completed they can work O.T. Don't allow these Aliens to suck Singapore. So... no worries... sure can..... I may show how to overcome these Alien suckers. Be sure to check it out... Cheers Singapore Chefs don't you allow aliens to suck on us.

Eating raw vegetables ( as salad)

Salad ( uncooked Vegetables)
Root vegetables cut julience ( thin strips).
Cabbage cut julience.
Mushroom cut slices marinated with lemon juice and olive oil.
Bean sprouts marinated with olive oil and lemon juice.
Broccoli cut into small flowers marinate with olive oil.
Califlower marinated in olive oil
The lists are endless, marinate overnight and you find is easily to swallow.

Cheap Talk

Man eating mee siam
Hey man, you don't have to eat every thing a food hawker gave you, don't trust the hawker too much because you will land yourself in hospital. Be careful, you will get hurt. Sorry, talk is cheap...yap...yap...yap. Guest what? Hougang man eats mee siam and ends up with a safety pin in his throat. Friday the new paper wrote(18-1-08)

Cheap Talk

A Master Chef is a chef holding a MASTER CHEF CERTIFICATE
A Chef is a certificate cook, a person who had completed an education in cooking, and holding a chef appointment, completed his commis cook training in a hotel.
A cook may attend a few months of cooking lessons.
Not every elderly chef is a master, don't believe it, when is in the advertisement.

Cheap Talk.

House-fly
Lunch at Law Par Sat in the 90's.
I loved to drink fruit juice during lunch.
I sucked the juice until no juice was in the glass.
But I felt a small soft piece in my mouth, I took it out take a looked, it was a housefly. I
showed it to the storelady and the lady just look at me, I said the fly was from your juice and she just kept quiet. That was my last fruit juice. Until today I will not drink any fruit from a hawker stall.

Cheap Talk.

Don't complain or upset Richard please don't.
At XXX's the "Man" will fix your food up.
If you happen to dine and a manager by the name Richard, if the food is not up to your expectation just pay and leave it is wise to do so. Richard is a fixer, he fixed those he don't like.
I saw it happened. The dish " oxtail". The place sells steaks plus other food.

Roast meat ( why roast meat is dry and not juicy

Roasting
Meat loss a lot of juice during defrosting .
Always defrost the meat in the chiller.
Season the meat a few hours before roasting, with olive oil, light soy sauce(Singapore style ok lah), don't need salt, and herbs will do.
Only season with light oil, it can penetrate in the meat and also the meat will be juicy when cooked, but please do not leave the meat to defrost in Singapore room temperature, your meat will be dry when cooked.

Breakfast

Poached eggs on toast
Fill a pot 10cm of water add 100g of vinegar and bring to the boil.
Use a spoon and make the the water turn in circle.
Break one egg at a time into the water and simmer until eggs are soft inside and hard outside'
Serve on a buttered toast.

Fried eggs
Use a small egg frying pan break 2 eggs, one at a time into the pan, cook until the white are firm.

Scrambled eggs
Heat a sauce pan,
Add butter into the pan, when the butter is hot break eggs in the pan and stir with a wooden spoon until the eggs are cooked add a little cooking cream( if you have the cooking cream otherwise don't worry about it) add salt to taste.

Served with bacon, ham or and sausages.

Tasty food.(can I cook food that's taste good?)

Marinating
Marinate makes the meat taste better if you used the right amount of herbs.
Apply too much seasons can take away the meat taste and you cannot tell what meat you are eating.

Cooking meat with stock
Meat must be cooked in a tasty stock otherwise the meat will be tasteless, because the taste gets into the stock.

Meat cooked with sauce (stew)
The stock you used to make the sauce must be tasty.
The meat (best marinated with wine and herbs) coated with flour and sealed before throwing into the sauce to cook. Bring the sauce to the boil and the sealed meat then simmer the meat with the sauce on stove or in the oven.

Panfried meat
Seasoned and marinate overnight in the chiller.
Dust the meat with flour, shake of the flour and seal the meat.
Finish cooking in the oven or low flame on the stove.
When cooked deglaze with wine and add cooking cream and reduce the cream, add the meat to allow the sauce to collaborate with the meat.

Stock
When cooking stock, bones and vegetables are put in the pot to cook.
Allow enough cooking so that the stock will taste good, throw away the bone and vegetables when the stock is ready, it is important that you remove all the oil flooding on the stock.

Need help email me.

Cheap Talk.

Food Poisoning with Our high standard of hygine

Do we know that most of the food we eat in hotels, food courts, eating shops, cake shops, as a matter of fact most were not prepared by locals. The cooks are from other country, Singaporeans don't like to work in the kitchen. The job is hot, the pay is low,you get scolded all the times, the customers complain, the waiters walking in circles, Very few people stand the working conditions in the kitchen. If you don't believe me, go get yourself a job in the kitchen as a cook, work for 1 month and you know it's very hard life as a cook, and you will tell yourself how dirty these alliens are, no wonder I sometimes fall ill after after meals. Singapore exchange rates is 5 times China and 2.4 times Malaysia. Taking our dollars to their exchange rate is lots of money. I work in Australia at that time the rate was S$2.26 to $Aust. 1, I was happy to work very hard hard no complains at all. The cooks that work here, lots of them do not know what is hygiene,or don't bother to observe basic hygiene, they smoke outside the building but they will not wash their hands after smoking, they don't wash their hands after toilets. When the hygiene officer visit the shop, the service staff will inform the kitchen and everyone will wear the gloves, cover the bins, and stop putting food in the mouth. The officer visits only last 10 minute, the chef or manager walk with him on his round, he see everything he likes to see and he give the shop a (A) when is time for grading,if the floor is not oily and dried, the the cooking areas dried and clean, the food in the chiller covered,bins cover the cook wear hats, wear gloves The toilets dry, there is soap and toilet paper and no smoking signs on the wall. He checks around and if he don't see any cockcoaches he is happy. Your stomach will let know if the food you eat is value for money, i know you eyes tell you the food looks good, you tongue tells you taste good, but you body tells you a different story........ Wise to cook meals for family and yourself .... take lesson from willy... don't cost you much..... it is easy to remember , step by step i show you how to be you own chef..... simple... nothing to loss, win,win and win........ Cheers!!!

Vegetable cooking ( the old method of cooking vegetable)

Vegetable cooking.

Fill a pot with water.
There must be plenty of boiling water to cook the vegetables, add salt.
Put the vegetables in the boiling water, cook until you can break the vegetables when you press the vegetable with a knife or finger. Remove the cooked vegetables, to prevent the vegetatable changing colour, by putting the vegetables in ice water( by putting in icy cold water the vegetables will not be over cooked and stay green).

Using baking powder
To cook vegetables in boiling using baking powder the vegetable will stay green.
When the vegetables are cooked, put the vegetables in icy water to prevent further cooking.

To serve the vegetables
Reheat the vegetables in boiling water, drain the water.
Using a saute' pan, heat the pan to hot, throw in the butter and vegetable and toss the pan until the favour of the butter gets into the vegetables, season with salt, and check your season, you get used to the amount of salt,using your finger or tea spoon to measure the amount.

Spaghetti bolognaise ( meat sauce always beef but if......)

Spaghetti bolognaise

Bolognaise sauce
1 no chopped onion, (1 no carrot peeled , 1 stock celery peel, 1 no leek,) cut all veggies small diced.
Sweat the onion, and add the other veggies and sweat, add 200g minced beef ( if you can not eat beef then cook with minced chicken, or minced mutton, but if you want a healthy meal, put soft tofu, Tofu taste good, fusion cooking, no worries, as long as you and the persons eating the food love it. Diced 4 large tomatoes into and chuck them in. Sprinke 2 or 3 pinch of oregano and 2 pinch of rosemary(dried herbs, if you can not get the fresh herbs.) Cook until the veggies are tender or soft. Season salt to taste

Spaghetti
Fill the pot with water bring to the boil, pour a little cooking oil in the water.
Put the spaghetti in the boiling, stir the spaghetti now and then to prevent sticking to the pot and spaghetti sticking together. Do not over cooked the pasta. The central of the spaghetti should have a pin size area not cooked. Just like the chinese cooking wanton noodle.
Serve with parmesan cheese. ( Put the parmesan on the sauce to gratinate (on the salamander, flame from the top of the oven to grill until it is golden brown, it taste better or if you don't want to do it, no worries then don't grill it.) Enjoy you pasta...,,,,Cheers!!!!

Mashed potatoes (western food)

Mashed potatoes
Wash potatoes (not U.S. potatoes )
Cover potatoes with water and bring to the boil.
Cook the potatoes until you can poke a knife through easily.
Using a knife remove the skins of the potatoes
Take a whisk pound the potato one at the time until the potatoes are all mashed.
Do it when is hot, add 1 egg to 1 kg, add butter 50g, cream, salt to taste.
Use a ice-cream scoop to dish the mashed potatoes.
Serve with fish dishes, or as you wish, roast items.

Sweet and Sour Garoupa ( Chinese Singapore style)

Sweet and sour garoupa
Season a garoupa with chinese wine, salt and coat the garoupa with egg and rice flour.
Deep fried the fish, to check if the fish is cooked poke a chop stick if the chop stick goes in easily it is cooked.

To make the sauce.
Empty tomato ketchup into the wok, add sugar, vine, ikan bilis booster seasoning, chinese hua tiao jiu add water and thicken with cornflour and water mixture to thicken the sauce. ( If you love chillies add chillies sauce)

Fried rice (Singapore style)

Fried rice( for 4 persons)
Cooked 4 cups of white rice.
Heat a wok and add cooking oil, add chopped garlic,break 4 eggs into the wok,and stir into scrambled eggs, add rice, chinese sausage cut cube, char siew, green peas, and fry in high flame until the favour of the wok gets into the rice. Serve with with julienne of lettuce and a fried egg for
each plate.

Garlic Prawn (western {not Singapore style})

Garlic Prawn (a handful for 1 person)
Heat a saute' pan to hot and throw in about 50g of butter, throw in the 50g of chopped garlic, shake the pan and add the peeled prawns into the pan. Cook the prawns in hot garlic butter, add brandy to flame the prawns then add cooking cream, reduced the cream, add salt to taste, add chopped parsley and serve straight away.

Lemon chicken {chinese food}

Lemon chicken
Leg of chicken, remove the bone and chopped with the back the knife to tender the meat.
Season the chicken with salt and lemon juice.
Cover the meat with flour and shake off the flour, then put in beaten eggs and the breadcrumb.
Deep fry the crumbed chicken.
Cut lemon in halves and in thin slices.
Add oil to the wok, throw in the lemon and fry until the lemon is soft and cooked, squeeze in some lemon juice and water, a little chicken booster seasoning and thicken with conflour mixed with water.
Chop the chicken so that you can pick up with chop sticks,
Arrange neatly in a plate and pour the lemon sauce on the chicken.
(You may buy ready made bottled lemon sauce)
Garnish your dish with chinese parley.

Chinese New Year Food {simple and fast }

Simple and fast
Cut the some meat into thin slices or strips.
Seasoned and store in the chiller in plastic bags, you don't have washing.
Cut the veggies and store in the chiller in plastic bags.
Seasoned portion sized meat to be cooked in the oven.
Avoid deep fried items because the kitchen floor become oily.
You can try mixing bottled sauces from the supermarket to form you own sauce.
Prepare cornstarch mixed with water to thickened the sauce.
Oven cooked food is tender to bite, and save time, put the food on tin foil into the tray, you don't have to wash the tray.
As for vegetables, stream the vegetables, make a sauce to pour over the vegetable, healthy.
Used bottled sauce, add water and thicken with (cornflour and water).
Plain rice with butter added becomes buttered rice.
Before cooking plain rice add 2 pieces of chicken cubes and some fried garlic and pandan leaves you have chicken rice(another method of preparing chicken rice, short cut method)
Enjoy your Chinese New year, All the good luck, good health, and plenty of wealth to all, the whole lifetime...........CHEERS...Try to cook with olive oil.

Cheap Talk.

The message is food poisoning can KILL.
To a housewife trying to make the dollar, food hygiene is washing the hands with soap before touching the food and wearing of gloves. In our home we all know we are very clean, we don't prepare the food on the floor, before selling the food to a friend we will eat some, and I will be the first to get food poisoning. Do you know that food must be stored in the right temperature. Singapore is humid, bacterias multiply fast. Do you know all foods have a shelf life, once it past a shelf life date the food is not fit for human to eat. The day after the new year holiday you will visit your favourite doctor or the polyclinic and you may think is like that, new year food. Not too bad dried food poisoning. But moist food poison is dangerous, don't take risk. Buy your food from the shop. All food in the shop has a shelf life, once the food past the shelf life date, they will throw the food away. Best cook your own food, get some ideas from Willy's Glorious food, it' free. Enjoy your New Year..... Cheers.

Chinese New Year Dishes ( let's make our dishes simple)

What to cook for the Lunar Year??? Prepare your food 1 or 2 days before Chinese New Year.
Easy... let your relatives and friends do the cooking.
Buy a Electric hot pan measuring about 45cm x 30cm costing about $100
Buy a Electric pot about 30 cm diameter for stream boat ( can be use every new year)
Buy packets frozen food made from seafood, fresh prawn (medium prawn will do). Fish, (salmon, kurau, batang. etc.) cut into slices, for pan fried or stream boat. Do the same with chickens, porks,squids, any food you can think of.Prepare a tasty stock, season the meats, do not season the seafood, salt will harden the seafood.
Veggies buy many difference types, don't buy too much, a few hundreds gm will do. Leaves veggies is easy to cook, and prepare. Store in plastic bags, seafoods, meats and veggies.
Wash, dry the veg and pack in 5 persons a packet. Do the same to the meat and seafood.
Don't buy too much, a person can only eat about 100 to 250g of meat and 100 to 200g of veggies.
Allow your guests to cook their own food.Take out enough food, and keep some frozen, you can thaw the standby meats and seafoods in the microwave oven in case you have more guests.
Buy ready made sauce , make some sauces as well. You need to spend time with your guests instead of hiding in the kitchen. Wishing all, always happy, wealthy, healthy.... every year, and every day of your life.

A la carte' at home

A la carte' (at home)
Fast and simple way to a meal.
To make cooking easy, you must get all ingredients ready (mise en place done)
Organized yourself , put the first ingredient first, and have short note written, step 1, step 2 and so on. Flame low, or medium, or high. Always seal the meal in high flame so that the juice is contained in the meat and cannot escape, the pan will not be wet by the juice. Then turn the flame to low if the meat is thick and take time to cook. Add the ingredients accept garlic because garlic burn easily, to cook with the meat. When the meat is cooked, remove the meat, add wine(if you want to cook the traditional way, reduce the wine) add cream and reduce the cream, add salt to taste, and put the meat back into the pan. You will have a the meat cooking with the sauce. Easy... u.. don't have a sauce yet, you can cook the meat with a sauce.... Done in west... family restaurant... Steak houses don't cook their steak this way. The food in steak house is fast food ... cook the steak and throw in the sauce.. just like you do your own B.B.Q. No effort is put into your meal................ Enjoy eating your home cooked food... it's the best food you ever eat.

Roux

Roux is used to thicken soups and sauces
Mix equal amount of flour and butter and cook in oven in very low temp.

Basic stock

Beef Stock
Beef bone, beef trimming, brown in oven.
Veg trimming, Carrots, onion, celery, leek.
Stock pot fill with water and put the trimmings and bone and simmer for more then 8 hrs .
Remove the trimmings and bone and discard.
Bring stock to the boil.
Chicken stock ... same method.

Western Food

Ingredients: Where can I find them?
Cold storage, and all supermarkets in Singapore.
Just use your favourite ingredients, a bit of fusion can also be found in top eating shops.
Do not use too much herbs or spices( used only to improve the food's favour)
Just cook according to the recipe, may change the recipe to suit the persons eating your food.
Happy 2008 Cheers.......Don't drink if you are going to drive.

The Great Sauces in Western Cuisine

Old fashion sauce
Great brown sauce
Beef brown sauce
Beef bones cut into pieces and brown in the oven.
Sprinkle the brown bone with flour, brown the flour.
Add roughly chopped carrots, onions, leek, celery, parsley stalks, tomato paste and bay leaves.
Sprinkle more flour on the veggies and brown in the oven.
Removed the tray and put on the stove and cook.
Pour into a stock pot, add more stock into the pot, add some whole tomato, turn the flame to low and keep cooking for more then 8 hours. Now you have your basic brown sauce. A very important sauce in Western Cooking.

White Sauce
Boil milk with onion, clove and bay leaf
Mixed with a white roux (butter and flour- cooked)

Enjoy 5 stars dinner in your home,
Learn cooking from a chef with more then 30 years of cooking
experience.
Trade secrets will be taught to you.
Enjoy mouth watering food…
lets begin by learning the great sauce of tradition
The cooking methods applies to all Western food..
I will show you step by step and you will remember what u learnt
for the rest of your life and you may pass your knowledge to
others…Don’t miss our learning experience…Enjoy
The food you cook for yourself…And not hoping the meals to
be served to be good.Check it out !!!
visit me at : http://willylimsgloriousfood.blogspot.com/
or email me at : limmengjong@gmail.com

Cheap Talk.

Food looks fresh, no problem
Good enough to eat. Not really, food poisoning can kill.
Personnel hygiene, handlers hygiene,
Container must be washed clean which means bacteria destroyed and no food sticking on the side. Washing the back-side after poo-poo does not mean i am a clean person, and
those who do with paper are dirty. The soap used must be able to remove the poo from the skin and kill the bacteria which poison the food. The toilet door can contaminate
your hand, the air around us filled with bacteria. Our skins are filled with bacteria, the surface of everything around are filled with bacteria. Leaving the cooked or raw food in room temp.encourage the growth of bacteria. Do no keep the cooked food in the chiller for more then at the most 2 days, Cover the cooked and raw food. place cooked food above raw food.
throw away after the 2nd day. Do not defrost frozen food in room temp. best in micro-wave
or in the chiller. Use the right soap and wash your hand twice with soap after toilet, and before food preparation.....Save medical bill, no harm practicing good hygiene........

Do you want to a Chef your HOME KITCHEN ????

Coming Up.....check it up........ at a CC near you. Please view Willy's Glorious food to
check on the location ( C.C ) the course to be conducted.
It's not good enough to be a housewife, house-hushand or a maid cooking for the family.
Turn your home into a a la carte restaurant. You can produce quality food, the quality
you get from 5stars Hotel. YOU need a good basic training in Food Preparation. Trade
Secrets in traditional Western Food brought to you by Willy Lim. Willy was
trained at Hotel Training and Catering School in Singapore in 1972 and migrated to Australia in 1981, with more the 30 years working as a chef should be able to help you
to become a chef in your home, the knowledge will be your assets. Simple step by step instruction,
Your training will not stop when you completed your course, there after we continue as
friends and you ask me any questions and i answer if i have the answer at no cost, we learn, we exchange ideas. Learning never ends, keep in touch......Friends forever...........

Western food

Shallow fry or pan fry food

Use a saute' pan or shallow pan
Heat up the pan,turn the flame to high.
Put a little olive oil into the pan.
Place the steak or chops in the pan.
Seal both sides of the meat and turn the flame to low. Cook both sides.
Continue cooking until the meat is done.
Remove the meat, put in a plate, use a kitchen paper to remove the oil.
Pour away access fats in the pan.
Add slice onion, garlic, herbs in low heat and slowly cook it.
Now pour some wine or blandy and the favour in the pan will be in the sauce.
Turn the flame to high to reduce the wine.
Pour in the cooking cream and reduce until it's thick.
Add a few pinch of salt to taste.
Put the meat back into the pan, shake the pan and turn the meat over.
Now you can serve it, Nice try, enjoy your meal......

Home made bread(Aust. bush bread- damper)

Damper(Australia bush bread)
4 persons
1 teaspooon baking powder
1 whole egg
1 pinch table salt
2 cups flour
1/2 cup water
mix the above and bake in preheated oven
just place the dough in the tray like rock
cake 200 c
poke the knife in the center of the dough if
the knife comes out dry is cooked or knock if
you hear a hollow sound or break it open to find
out..... just try ... eat straight away..cannot
keep in fridge......can be serve with turkey

Simple home food

Glazed carrots
Sliced carrot and put in sauce pan.
Pour chicken stock to 1/8 the height of the cut carrots.
Put a piece of butter and some sugar and sprinkle salt.
On stove and turn to medium flame.
Cover the pan with lid, until the slice carrot can break easily.
Turn to high to reduce the liquid dry up.
Now you can see that will be glazed by the butter.
Tasty too......... try cooking glazed carrot.

Christmas Food

Soup for Christmas

Crave the turkey
Cut and remove the breast meat and the two legs meat
Put the turkey bone in a sauce pan and fill pan with water
Boil the bone until it become a stock
Discard the bone and pass the stock through the seive
Cut carrot,onion,leek,celery,potato in small dices
Put the veggies in a sauce pan with olive in low heat to sweat the veggies
Add the stock to the veggies bring to the boil and bring the heat low to simmer
Add a three pinch of oregano and salt to taste
Continue simmer until the veggies is soft, check seasoning
Before serving bring the soup to the boil
..................

Pumpkin as a veg for christmas
Wash and blush the Pumkin
Cut pumpkin into large wedges(Peel the pumpkin)
Blush the pumpkin with oil roast in oven until cooked
.....................

Making used of leftover turkey and pumpkin
Pumpkin and turkey pie
Create a pastry
Flour 240g
Butter 120g
Egg 1 large
Rub the butter into the flour
Add the egg and mix into the flour and butter
do not handle too much just a little
rest in chiller
Rolling pin in the pastry and fill in the mashed pumpkin and turkey dices
Cover with a piece of pastry
Bush with eggwash
Bake it in the oven
...............

Christmas Food

Roast Turkey, duck, chicken,gloose, ham etc

There is no such thing as you cann't serve it for christmas, you love the meat
might as well, provided your guest love it too.

Roast turkey ... served with cranberry sauce

To prepare the tray for roasting
Roughly cut carrots, onions, celery place on bottom of the roasting tray
Place the sealed joint on the bed of veggies
Place the tray with the joint into a preheated oven

To prepare the roast gravy
Remove the joint into a clean tray
Pour away assess oil
Sprinkle flour onto the veggies
Place the tray in the oven until the flour is brown
Wait until the tray cool a little
Add stock into the tray just enough to make the grave for number serve
Pass the sauce through a seive
Bring the gravy to the boil, check consistency and adjust seasoning
Serve ........... enjoy it... don,t be disappointed, the next try
you will do better.............. Merry christmas.... Have Fun..Lots of Love

Christmas,Christmas,Christmas

Simple Food For Family and friend

Yum Yum Roast Beef
Striploin
Tenderloin
Eyefillet
Coat the joint with plenty of mustard
Thyme, rosemary, crushed black peppercorns,salt
Sit in the chiller for few hours
Seal the meat on the stove in roasting tray
Turn flame to the maximum
Oven Temp. 190c about 30min should be
medium,or medium well... Beef eater best MR
Merry christmas to all
........................

Roast Turkey

Roast turkey for christmas
Choose a turkey with a pin that pop up when cooked
The turkey must be defrosted in the chiller 3 days
before roasting. Never defrost at room temperature
the meat will be dry and not juicy. Removed the
plastic before roasting,and the giblet but do not
cut the plastis holding the legs together. Do not
wash the turkey, and do not season the turkey, just
roast the turkey on roots of vegetable Temp 175c
until the pin pop up, about 3hrs or longer depending on the
weight of the turkey.........easy,save money and
freshly roasted....
Your are your family best chef...trust yourself.
Have fun, wishing my readers a merry christmas...Cheerios..
You can make a sauce using the bed of roots.
Add the chopped giblet to the sauce.

Italian/Medditerranean

Tomato sauce (also known as red sauce)

Remove skin by putting in boiling water for a min or 2
Remove eye of tomato
Cut into halves squeeze the seeds out
In a pan cut onion in dices
Sweat onions add tomato, bay leaves, oregano and white wine
Simmer for 3 hrs or more, adjust seasoning etc, salt, herbs
Your sauce is now ready
Just like the Italians home sauce
For pizza, seafood dishes, meat dish.
************

Try to apply tomato sauce with salmon
Salmon marinated with herb(rosemary, olive oil, light soy sauce overnight)
Take a foil shape it the size of salmon as a tray to hold the juice
Electric table top oven switch to grill 170c
About 15 to 20 mins to cook
Put 2 tablespoon tomato sauce into a plate
Place the salmon on the sauce
Thank you for trying (salmon taste better a little underdone)
***********

Need help....

Email me ......
Have me by your beside
To guide you
Step by step
To a perfect dinner
Cheap way to dinning
Experience......

Easy old fashion way

Cream of Mushroom
Cook slice onions, mushroom, flour until soft
Add garlic and rosemary,salt
Add chicken stock and milk
Bring to the boil, simmer for 20mins.
Blend it
Add cream
check seasoning and consistency
Bring to the boil
Serve
****************

Simple home food

S'pore style

Pork chops season with salt

Panfry

Oyster and tomato sauce

*********

Coleslaw

Carrot, onion, cabbage cut thin strips (julienne)

Add sugar and mayonnaise

*********

Chinese roast pork

Five spices powder

Vinegar

Salt

************

Local dishes

Hainanese food

Chicken rice
Stock
Hen, pork bone. crushed garlic.pandan leaces, water, ginger crushed.
**************************
Chicken rice
Cook the chicken
Very big chicken, stuffed with crushed (garlic and ginger)
Place chicken in stock just enough to cover the chicken
Very low flame donot cover the pot with lid
DO NOT BOIL OR SIMMER
**************************

Chicken rice
Cook the rice
Using the stock
Place chopped shallots, ginger, and garlic
Add washed and dried rice
Add stock , pandan leaves seasoning
Stir until until the water absorbed into the rice
Cover with lid
Very low flame until rice is cooked,
*********************
Chickrn rice
Chillies
Blend fresh chillies
Blond garlic, Blend garlic
Black soya sauce
********************
NICE TRYING BE CAREFUL DONOT BURN THE RICR SOUND
EASY IT'S NOT You may not get it at the eating place I am a Hainanese
the cooks are not................. Thanks for trying !!!!!!!!!!!!!!!!!

Fine dinning

Scallops with shitake(1 serving)
Shitake Marinade with water, lemon juice, oliver oil, herbs, over night (2 no.)
Sallops Marinade with oliver oil, lemon juice, basil,(2no.)
Do not cook shitake
Pan fry scallops 1 min on both sides
In sorbet glass
Julienne lettuce and tomato twist
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Asparagus and prawns ( for 1 serving)

Large prawns 2 no. cooked, shelled body, tails and heads shells on
Cut body and push tail in the body
Peel asparus and half cooked
Arrange in plate with 3 types of lettuces
Try to arrange the asparagus and prawns standing standing high
Sauce serve on sauce boat or small dish.
Sprinke sauce, some dripping on side of the dish , big plate look nicer.

Try the above to entertain friends or in-laws
Arrange them neaty ........ don't forget it's fine dinning, use beautiful utensils
Add some garnish if you may ...... but don't add the wrong thing...just a little.
Anyway no harm trying ..... you only get better cheerios from me willylim

Simple home food

Marinate for roast meat or poutry

Mustard, herbs,olive oil,vineger on bed of roots of veggies.

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Simple stock

(chicken seasoning cube )* add to boiling (best without)*
Add carrot ,onion roughly cut.
And chicken bone.

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Thai chillies sauce

Fresh chillies blend
Add bottle chillies sauce, lemon juice, sugar.

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To crumb fish or chicken
Sprinkle lemon juice and salt on meat
Cover meat with flour shake off the flour
Put meat on beaten eggs
Then on breadcrumb do not press

thanks for trying cheerio!!!

Home Dishes

Kang kong fried with bachang and chillies

Hot wok add cooking oil, sliced shallots,sliced chillies
Add broken pieces of bachang stir until bachang smells nice
Add kang kong, toss, stir and fry and cover the lid for 20 to 30 secs
Remove the wok and serve (70% to 80% cooked )
Serve straight away no sitting please
Do not add water and salt!!!
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Bean sprouts with salted fish and chillies

Hot wok add cooking oil, sliced shallots,
sliced chillies and small diced salted fish
Stir until salted fish smells nice
Add bean sprouts
Toss stir and fry and cover with lid for
about 20 to 30 secs (80% cooked)
Serve straight away no standing please
Do not add water and salt !!!

No harm trying.... taste yummy, please don't add salt cheers!!! HAVE A GREAT SUNDAY

Tips

Home cooked food is the best
Fresh ingredients,no msg, only herbs and spices
Properly washed.


Try

Marsala and yoghurt
Marinade diced meat with garam marsala, chillies powder,turmeric and flour overnight
Cook with plenty of chopped onion
When meat is tender adjust seasoning (salt)
Add yoghurt

Tips

To wash lettuce in cold water
Break lettuce with fingers do not cut

Marinate meat/seafood with olive oil, lemon juice ,
herbs, mustard, to improve its favour.

To remove fish scales in sink filled with water the
scales will not stick all over the place.

Try BBQ pork ribs
BBQ ribs

Steam ribs until meat is tender(6 ribs per serve)

Now prepare the BBQ sauce ( for coating n sauce)
bottle BBQ sauce
HP sauce
Oyster sauce (chinese)
Five spices (chinese)
Thai Fish sauce
Worchester sauce
Tomato sauce
Chillies sauce
Djion mustard
Oregano

Pour the sauce in a sauce pan and bring to boil


Drip the ribs into the sauce
Arrange on foil in the oven tray( for small oven)
Switch the grill to 170C temp

brush ribs with sauce
you will have a beautiful glace

simple but spend bit money please have a serve whole
do not cut

easy way to cook veg

use a microwave container
put a little water
put cut veg in container
cover with lid
cook in microwave oven

stream in steamer
or plain boil

heat a wok to hot
add oil, olive oil or butter
your herbs,(garlic etc...)
add stock or water
thicken with conflour(mix with water)
pour on veg
or
stir fry in wok
that is it .... easy and healthy
favourite sauce or herbs