Pot blanched French Fries

Using Duck fat as oil for blanching, heat melted fat to 260 degrees in a pot and throw sliced Russet potatoes in for 10 mins. Remove from the oil, crank the temp in the pot up to 360 degrees and throw sliced potatoes back in for about 3 to 4 mins. Remove and serve immediately.

White Christmas

Line your baking tin with foil.

Mix 45g/1 & half cups of Rice Bubbles ( I used Rice Krispies), 1 cup of powdered milk, 1 cup of icing sugar, 1 cup of desiccated coconut, 1/3 cup (80g) of red and 1/3 cup of green glace cherries, 1/3 cup (40g) sultanas in a large bowl. Make a well in the center.

Melt 250g Copha (white vegetable shortening) in a pan over low heat, and let it cool slightly. Then pour into the well and stir until all ingredients are moistened and well-combined. Pour it all into the lined tin and smooth the surface. Refrigerate for 30 mins or till set before cutting.

I didn't have enough rice krispies because I made 2 tins, so I topped it up with roughly crushed honey stars, which added a happy yellow to all the other colored bits in the yummy white yogurt-like rocks. In the second tin, I tried adding a tsp of rum flavoring. It made it a lot sweeter.

thanks to Periplus' Superb Brownies, Cakes & Slices

Cinnamon Junkie

Cinnamon Junkie by adam TM

I like my coffee, in baked mugs, with caramelized rims, and cinnamon powder on a layer of warm froth. Snort and drink.

Curried Minced Meat

Excellent with Rice.

1. 1tbsp oil
2. shallots, garlic for frying
3. A mix of 4tsp curry powder in 1 cup water
   
4. marinated 200-250g minced meat in sugar
5. 1 can spicy pork cubes
   
6. fish sauce to taste

Serves 5 generously as a side for rice.
Fry all together in sequence. Serve.

"Yum yum" says my tum tum. Easy right?

White Cabbage Signature

"... this is Your recipe.

...hand this recipe down to your grand-daughter... "

- from the mother who loves her mother's cooking -

White Cabbage Sign-Off
(serves 5)

• 1 full elongated white Chinese (Napa) cabbage
• full handful wolf berries
  
• 4 red Chinese dates (Jujube)
• half handful dried scallops
• half handful dried shrimps
• splash of Chinese Wine (Hua Tiao Jiu)
• 1 bottle Essence of Chicken
• few drops Benedictine DOM
• 2 tbsp light soy sauce
• 1 tbsp sugar
• pinch of salt & white pepper
• chopped garlic & ginger
• 5 big dried Chinese mushrooms
• 1/3 cup water
• 1/2 cube chicken stock
  

Chop off the base of the cabbage, separating all the leaves, and rinse. Set aside and in a wok, heat enough oil to scald 3 to 4 leaves at a go (submerge one side of leaves in oil). The oil must be very hot so that the oil burns off relatively quickly. The kitchen will smoke very bad so keep ventilation under check. Scald each side of the leaves and remove quickly from the wok onto a plate, till all leaves have been scalded. Oil in wok is no longer needed. Using the oil drained from the scalded leaves, brown the garlic & ginger. Remove the garlic & ginger and pour in shrimps (pounded), scallops (pounded), mushrooms (cut into strips), chicken essence, water, wolf berries and dates. Add light soy sauce, sugar, salt & pepper, chicken stock & Chinese wine. Throw in cabbage and mix well. Cover and let it cook for 15 mins over low flame, stirring occasionally. Remove leaves from wok into casserole and pour everything else over.

Pineapple Fried Rice

We had dinner really late on the 19th of July (same night of the sticky wings), but I was contented. I had dinner with my parents and Adam. For the soup, I made Pork Rib Tea-infused Herbal soup (Bak-Gu-Teh). Everyone had seconds and thirds of the pineapple fried rice.

Using left-over rice, prepare the rice by rubbing the grains with 2 tsp of oil, so that the rice doesn't clump. Soak a handful of dried mix fruit like raisins, apricots, and orange peel in a cup of boiling water. Prepare a cup of pineapple chunks to be added to the rice later. In a bowl, mix 4 tbsp chicken stock, 3 tbsp fish sauce, 2 dashes of ground black pepper and 3 tsp curry powder. Brown shallots, garlic and onions with 4 tbsp of oil and 2 tsp of belachan (chilli-prawn paste). Fry 5 pieces of ham, cut into half inch wide by 2 inch long slices together with the browning flavourful, fragrant garlic. Push all these to a side of the wok while you pour in and scramble an egg roughly, chopping it up as you toss. Stir-fry everything together and add the prepared bowl of mixed sauces and pepper. Throw the rice in and stir-fry, tossing to ensure a well-blend. Allow the rice grains to crackle a little, do not douse the rice with more water. If need, use a little more stock to moisten and continue frying. Add the drained mix fruit and pineapple, and stir-fry.
You can then add more fish sauce if necessary or cut chilli.

Serves well with generous amount of pork floss.