Zuchinni Prawn Noodles

1 med zuchinni – shredded in long strips

Prawns

¼ c chicken stock

1 Tbsp oil

pepper

Fry prawns in oil until slightly done.  Add zuchinni and stock.  Bring to a boil.  Remove and serve warm.

Chicken Nuggets

Ingredients

1½  lbs (680 g) boneless chicken, cut into bite size

3 Tbsp cornstarch

Oil for deep frying

Marinade

½ tsp salt

2 tsp soya sauce

¼ tsp 5 spice powder

¼ tsp ground pepper

Put chicken pieces and marinade in plastic bag. 

Mix well until all pieces are coated. 

Put marinated chicken pieces in fridge until ready to use. 

Just before cooking, coat chicken pieces with cornstarch. 

Heat oil and fry chicken pieces in small batches.

Drain on paper towels.  

Serve with french fries.

Honey Garlic Spareribs


Ingredients


3 lbs spareribs, cut into bite sizes
¼ tsp baking soda
¼ cup water
1½ tsp salt
freshly ground pepper
½ cup tapioca or corn starch
1 bulb garlic, chopped fine
¼ cup honey
pinch of salt
2 Tbsp water
1 Tbsp tapioca starch

Directions


Dissolve baking soda in water.  Add spareribs and mix well in a plastic bag.  Add salt and pepper.  Refrigerate until ready to cook.  Let spareribs sit at room temperature ½ hour before cooking.  Add tapioca starch and mix well.  Deep fry spareribs pieces until golden brown.  Place spareribs over a bed of shredded lettuce.

Sauce:
Lightly fry garlic (do not let it brown) in a little bit of oil.  Add honey, salt, and 1 Tbsp water. Mix the starch with some water to make a thick paste.  Add to the honey/garlic sauce.  Pour sauce over spareribs.
Sprinkle with toasted sesame seeds.

Sweet Corn

 

Tomatillo (Physalis philadelphica)


                                                                    Bee busy at work

Fruit growing inside papery husk

Mature fruit ready for harvest

Mini Quiches

Ingredients::

½ cup chopped ham

1 tsp parsley

1 cup shredded cheese

15 frozen mini tart shells

3 eggs

¾ cup milk

pinch of salt

freshly ground pepper

Directions:

Fry ham until slightly crispy.  Cool.

Wisk together eggs, milk, salt, and pepper.

Preheat oven to 375°F
Arrange mini tart shells on baking sheet.  
Fill each with 1 tsp of ham and sprinkle parsley over.  
Top with shredded cheese.  
Pour egg mixture into tart shells and bake for about 25 minutes or when shell edges are golden brown.  

Kachori

Spicy Puff Pastry (Kachori)

Sweet & Sour Pork

Ingredients:

1 lb pork, cut into bite size

2 tsp light soya sauce

¼ tsp salt
freshly ground pepper

4 Tbsp tapioca or corn starch

1 green pepper, cut into 1" size

1 onion, cut into wedges

1 cup pineapple chunks

½ cup sugar

4 Tbsp ketchup

4 Tbsp vinegar

Pinch of salt

1 cup reserved pineapple juice (or water)

2 Tbsp tapioca or corn starch (make a thin paste with some water)

1 Tbsp toasted sesame seeds (optional)

Directions

Marinate pork wiht soya sauce, salt and pepper in a plastic bag  
Before cooking, add tapioca starch to the pork and mix well.   
Deep fry the pork pieces until golden brown.  
Remove and drain on paper towels.

In a small pot, lightly fry the pepper and onion in a little bit of oil.  
Remove to a plate. 
Add sugar, ketchup, vinegar, salt, and juice to the pot and bring to a boil.  
Add tapioca paste, stirring constantly until sauce has thickened.  
Remove from heat.

Put the pork on a serving plate.  
Top with the pepper, onion and pineapple chunks.  
Pour sauce over and sprinkle with toasted sesame seeds.


Note: Make sure pork pieces are moist enough to blend in with the starch.  If too dry, add some water (slowly).  .

Crispy Pork Belly


This recipe is adapted from Jamie Oliver's Pork Belly Roast.  I've omitted the thyme, added the vegetables during the last half hour to prevent having mushy vegs, and reduced the water/stock.  

Prep Time: 15mins

Serves 4

Ingredients

pork belly - about 1 kg

coarse salt

freshly ground pepper

2 large onions, cut into wedges
6 carrots, cut into 2" length

3 sticks celery, cut as above

1 bulb garlic, broken into cloves
1½ cups water

Directions

Preheat oven to 425°F

Score skin right into the fat

Rub salt into the scores

Sprinkle with freshly ground pepper

Place pork, skin side up, into pan

Roast for ½ hour

Turn heat down to 350°F

Roast for another hour

Remove pan from oven

Baste pork belly with its own fat

Remove pork belly

Add the vegetables and place pork belly on top

Put pan back into the oven

Roast for another hour.

Remove from oven and cover pork belly loosely with foil and let rest.

Spoon fat away and make your gravy.

Mini Turnovers

• 
  
• Recipe adapted from Kraft's Tourtiere Mini Turnovers.   Omitted the allspice and cloves.
• Ingredients
• - ½ cup cream cheese spread
• - ½ cup butter, softened
• - 1½ cups flour
• - ½ lb lean ground pork
• - ¼ cup finely chopped onions
• - ¼ cup chicken stock
• - ¼ tsp ground nutmeg
• - ¼ tsp freshly ground pepper
• - ½ cup mashed potatoes
• - 1 egg, beaten
• Directions
• • Beat cream cheese and butter in large bowl with mixer until well blended. 
  • • Gradually beat in flour. Shape into a ball and wrap in plastic wrap.
  • Let stand 1 hour.
  • Heat saucepan on medium-high and add some oil.
  • Cook onions until soft; add nutmeg and pepper and then the meat and cook until meat is done, stirring frequently.
  • Stir in chicken stock.
  • Remove from heat.
  • Add potatoes; mix well.
  • Cool completely.
  • Preheat oven to 400°F.
  • Roll out pastry on lightly floured surface to 1/8-inch thickness.
  • Use 4-inch cookie cutter to cut pastry into 24 rounds.
  • SPOON 1 Tbsp. meat mixture onto centre of each pastry round
  • Brush edge with egg.
  • Fold in half; press edges together with fork to seal.
  • Place on greased baking sheet.
  • Cut small slits in tops to vent; brush with remaining egg.
  • BAKE 18 to 20 min. or until golden brown

• 
  

Macaroni Salad

Ingredients


- 4 cups cooked macaroni
- ½ cup cubed ham
- ½ cup cream cheeese
- ¼ cup mayonnaise
- 2 Tbsp dill, finely chopped
- ½ tsp salt
- ¼ tsp sugar
- freshly ground pepper

Blend all ingredients until well mixed.  Refrigerate.  Serves 4.

Apple Tree

These are Red Jonathan apples.  This is a 25 year old dwarf tree.

Chillis 

Three plants in this tub.  Small but very hot.

Fried Rice Noodles (Char Kway Teow)

Ingredients

1 pkt  flat rice noodles

2 tsp minced garlic

1 cup bean sprouts

2 links Chinese sausages, thinly sliced

6 - 8 medium sized prawns

2 eggs, beaten

3 Tbsp dark sweet soya sauce

2 tsp fish sauce

3 Tbsp sambal chilli paste (sambal oelek)

oil 

   

Heat  wok until very hot.  Add oil and lower the heat slightly.  Add garlic and sambal oelek  and fry for a few seconds.  Add the sausage slices and prawns and fry until cooked.  Stir in the rice noodles, then the soya and fish sauces.  Push the ingredients to the side of the wok, forming a well in the centre. Add more oil.  Stir in the beaten eggs and let cook until just set and then stir into the noodles. Add the bean sprouts and fry, stirring constantly for another minute or so.  Toss to combine.  Adjust seasoning to taste.

Tomatoes  - Sweet 100

Persimmon Tree

Flower buds appear in late June

Fruit - late August

A productive little tree

Ready for harvesting in late October 

Lady bug resting

Fruits will ripen at room temperature 

Yoked  Jacket in Slipper Stitch

Materials: 

2 x 50 g balls baby yarn

3.50 mm crochet hook

4.50 mm crochet hook

3 buttons or 2 yds ¼” ribbon

 Tension:

1 pattern (1 shell and 1sc) = 2.5 cm (1”)

6 rows + 5 cm (2”)

YOKE:

With smaller size hook, ch 66 for neck edge.

Row 1:  Work 1 sc in 2^nd st from hook and in each remaining st to end of ch, 65 sc.  Mark for right side.

Row 2-Slipper St. Ch 1, turn, work 1sc working through both loops, working in back loop only, work 1sc in each sc to within 1sc of end, work 1sc in last sc, working through both loops.

Row 3-Inc. Row:  Work sc as before, working 2sc in back loop of every 3^rd st 21 times, finish row; 86 sts.  Work 3 rows even.

Row 7:  Inc. 1sc as before in every 4^th st 21 times, finish row; 107 sts.  Work 3 rows even.

Row 11:  Inc. 1sc in every 5^th sc 21 times, finish row; 128 sts. Work 3 rows even.

Row 15:  Inc. 1sc in every 13^th sc 9 times, finish row; 137 sts.

Work 2 rows even, end on right side.  This completes the yoke.

Lace Pattern Row 1:  With larger size hook, ch1, turn, 1sc in first sc,  *skip 1sc, a shell of 1dc, ch2, 1 dc, ch2, 1dc, all in next st, inserting hook through both loops, skip 1sc, 1sc through both loops of next sc; repeat from * to end.

Row 2 right side – Ch5, turn, 1 dc in first sc,  *1sc in   center dc of next shell, a shell of 1 dc, ch2, 1dc, ch2, 1dc, all in next sc;  repeat from *, end last repeat with ½ shell of 1dc, ch2, 1dc in last sc.

Row 3:  Ch1, turn, 1sc in top of first dc,  *1 full shell in next sc, 1 sc in center dc of next shell; repeat from *, end last repeat with 1sc in 3^rd st of ch5, 34 full shells, plus 1sc.

Work even until 6 rows from Yoke, end on right side.  Fasten off.

RIGHT SLEEVE:

Row 1:  Turn, with loop on hook, working from wrong side, skip ½ shell and 5 full shells for right front, 1sc in center of dc of next shell,  *1 shell in next sc, 1sc in center dc of next shell, repeat from * 5 times; 6 shells for sleeve.

Row 2:  Ch5, turn, 1dc in first sc, work to end of row 1

Continue lace pattern until 13 rows on sleeve below underarm; end on wrong side.

CUFF:

With smaller size hook, ch1, turn, wo rk 1sc in each sc and in each dc; 25sc.  Work 6 rows more of Slipper St, end on right side.  Fasten off leaving 1 14” end.  With this end, sew sleeve seam.

LEFT SLEEVE:

With loop on larger size hook, working from wrong side, skip ½ shell and 9 full shells from sleeve for tack; 1sc in c enter dc of next shell.  Finish as for right sleeve.

BODY:

With loop on larger size hook,  from wrong side, work 1sc in top of first dc on right front edge, continue pattern until 6 full shells, 1sc in underarm seam of sleeve, continue pattern across back until 10 full shells, 1sc in underarm seam of sleeve, continue pattern across left front; 22 patterns plus 1sc.

Work even in pattern until 15 rows from underarm; end on wrong side.  Fasten off.

FRONT & NECK EDGING:

With loop on smaller size hook, from right side, work 1sc in end sc of last row on right front edge;  *ch3, 1dc in same sc, skip 1 row, 1sc in next sc on edge; repeat from * to beginning of Yoke; continue edging on Slipper St. Yoke, skipping 3 rows instead of 1 row, end 1sc in corner st of foundation ch, work around neck edge, skipping 3 sts, work left front edge to correspond to right front edge.  Fasten off.

Sew 3 buttons on left front edge, using edging for button loops.

Tatted Doily

Crochet for Beginners

How To 

Part 1

Basic Stitches

chain (ch)

Make a loop on the hook, then *pass hook under the thread (called yarn over hook (yo) and draw a loop through * (making a stitch on the hook)*   Rep. from  *  to *  for number of stitches required (foundation chain) which is the basis of all crochet work.

slip stitch (sl.st)

On a foundation chain *insert hook in a stitch, yo hook, draw a loop through the stitch and through the loop on hook*   Repeat from * to *  At the beginning of every row make 1 ch before inserting hook.

single crochet (sc)

On a foundation chain *insert hook in a stitch, yo hook, draw a loop through yo hook, draw a loop through the two loops on hook*   Repeat from * to *   At the beginning of every row make 1 ch before inserting hook.

half-double crochet (hdc)

On a foundation chain *yo hook, insert hook in a stitch, yo hook, draw a loop through, yo hook, draw loop through the 3 loops on hook*   Repeat from * to *   At the beginning of a row make 1 ch before inserting hook.

double crochet (dc)

On a foundation chain *yo hook, insert hook in a st, yo hook, draw a loop through, yo hook, draw through 2 loops on hook, yo hook, draw through remaining 2 loops on hook*   Repeat from * to * working 2 ch at beginning of every row.

Part 2

Turning Your Work

In crochet a certain number of chain stitches is added at the end of every row to bring work in position for the next row.  Then the work is turned so that the reverse side is facing you.  You have noticed that in a single crochet, one chain only is used for turning.  The number of turning chains depends upon the stitch with which you intend  to begin the next row.  The exact number will be indicated in the directions.  The turning chain always counts as the first stitch, except in single crochet where the ch 1 only raises the work to position and does not count as the first stitch.

To Attach New Thread

When thread has to be attached to work in progress, work as follows:  leave a 10 cm (4 inches) end, draw up a loop in the stitch specified; then draw end through the loop and pull  tight to fasten.  Draw up another loop in same stitch and continue to follow directions.

Purple Carrot Flowers

Rainbow Carrots

Elephant Garlic

Spicy Dried Prawns (Hae Bee Hiam)

½ g dried chillies 

¼ cup dried prawns
1 big shallot 

1 clove garlic
⅓ cup vegetable oil
2 tbsp sugar
salt to taste

Wash and soak dried chillies  in hot water until soft.  Drain and squeeze dry. Wash and soak dried prawns  until soft.  Drain and set aside the water. Peel shallot and garlic. Blend all four ingredients in a mixer until mixture is fine.

Heat oil in a wok.  Add mixture and fry until aromatic, approximately 15 minutes.  Stir mixture constantly. Add sugar and mix well. Taste and add salt to taste. 

Baby Blue Set

Will post pattern at a later date.

Baby Jacket and Bonnet

Pattern for Jacket - See Pink Yoked Jacket in Slipper Stitch.

BONNET

BACK:

With larger size hook, ch8 for back of neck.

Row 1:  Mark for right side, 1sc in 2^nd st of ch,  *a shell of 1dc, ch2, 1dc, ch2, 1dc all in next st, 1sc in next st; repeat from * to end; 3 shells plus 1sc.

Work lace pattern until 14 rows from beginning, end on wrong side.  Fasten off.

FRONT:

Row 1:  Turn, from right side, with loop on hook, work 1sc in end sc of first row on right side edge of bonnet, skip 1 row, 1 full shell in end of next row, skip 1 row, 1sc in next sc; continue shell pattern, end 1sc in top of last dc of last row; work 3 shells across last row of back; 1sc in 3^rd st of ch5; continue on left side of back to correspond, end 1sc in end sc of first row;  11 patterns.  Work shell pattern back and forth until 13 rows from beginning.  Do not fasten off.

NECKBAND:  

With smaller size hook, from right side, work 18sc on neck edge of front, 8sc on back and 18sc on other side; 44 sc.  Work slipper Stitch for 6 more rows, end on right side.  Fasten off.  Make ties (or sew with ribbons if desired).

TIES:

With smaller size hook, ch77.  Work 75sc on ch working in 1 loop only, 3sc in last ch; continue sc on other side of ch.  Fasten off, leaving an end.  Make 2 loops on end of Tie and sew to side edge of Neckband.  Make 2 Ties.

Lo Bak Gow (Chinese Radish Cake)

- 400 g rice flour (1 packet)

- 2 medium lobak, shredded

- 2¾ cups water

- 1½ Tbsp salt

- 6 Chinese mushroom, soaked and sliced into small pieces

- ¼ cups dried shrimp, washed and cut into small pieces

- 2 links Chinese sausages, cut into bite size

- 2 Tbsp oil

Combine first 4 ingredients and mix well.

Heat the oil in a pan and fry the rest of the ingredients until aromatic and mix into the rice flour mixture and mix thoroughly.

Line bottom of an 8" square pan with parchment paper.  Pour mixture into pan. 

Steam for about 1 hour.

Before removing cake from pan, run a butter knife along the sides to loosen.
Cut into thick slices.

Serve warm with hoisin sauce and chilli (optional)

Wrap remainder and refrigerate until to use.


Place pan on medium heat.  Add 1 Tbsp oil and fry the lo bak gow on both sides until golden brown.  Serve with hoisin sauce and chilli.

IVORY BABY BLANKET
This blanket has quite a few details, but it's worth it.  Easy to crochet.

Ivory Baby Blanket (36" x 46")
Start with Ch 121 st
Row 1:  sc in 2nd ch from hook, sc in each ch across, turn [120st]
Row 2:  Ch 1, sc in each st across, turn
Row 3:  Repeat row 2
Row 4:  Join with sl st in first sc, ch 3, front cross stitch (fcr) across with dc in last st. (do not turn, just fasten off)  [59 fcr, 2 dc]
front cross stitch (fcr):  next st, dc in next st; working in front of dc just made, dc in skipped st.
Row 5:  Join with sc in top of ch 3, sc in each st across (do not turn, again fasten off)  [120 st]
Row 6:  Repeat row 4
Row 7:  Repeat row 5
Row 8:  Repeat row 4
Row 9:  Join with sc in first st, sc in each st across, turn
Row 10: Repeat row 2
Row 11: Repeat row 3
Row 12: Join with sl st in first st, ch 2, hdc in each st across, turn
Row 13: Ch 3, dc in each st across, turn
Row 14: Ch 4, skp next st, cl in next st, (ch 1, skip next st, cl in next st) across ending with dc, turn [59 cl]
cluster (cl): *yo, insert hook in next st, yo, draw lp through, yo, draw through 2 lps on hook; repeat from * 2 more times in same st, yo, draw through all 4 lps on hook.
Row 15: Ch 3, dc in each st and in each ch across, turn
Row 16: Ch 2, hdc in each st across, (do not turn, just fasten off)
Row 17: Repeat row 9

Repeat rows 2 to 17 until desired length, ending with row 11.

Edging
Rnd 1: Join with sc in first st, sc in each st across with 3 sc in corner and work evenly in end of each row, ending with 2 sc in same st as first st.  Join with sl st in first st [536 st]
Rnd 2: Ch 2, hdc in each st with 3 hdc  in each corner.  Join with sl st in top fo ch 2, (do not turn, fasten off)  [536 st]
Rnd 3: Ch 3, dc in each st with 5 hdc in corner st. Join with sl st in top of ch 3 [552 st]
Rnd 4: Ch 3, cl in same st, ch 1, *skip next st, cl in next st, ch 1* across to 2 sts before corner, skip next 2 st, (cl 1 ch1) 2 times in next corner st. repeat from * 3 more times, ch 1, skip next st, cl in next st, ch 1,  skip last st. Join with sl st in top of first cl [278 cl]
Rnd 5: Ch 1, sc in same st, ch 4, (sc in next cl, ch 4) around.  Join with sl st in first st. Turn
Rnd 6: Sl st in next ch sp, ch 1, 3 sc in each ch sp around,  Join.  Fasten off.

SPRING ROLLS

Ingredients


1 med onion - cut into strips

1 med carrot - julienne

1/2 can bamboo shoot  (strips)

125 g (approx. 10 leaves) cabbage - shred (discard lower portion of middle vein)

1/4 tsp sugar

salt, pepper to taste

1/2 tsp corn or tapioca starch

1 pkg spring roll wrapper (20 medium) - "Spring Home TYJ Spring Roll Wrapper"

Directions
Fry onion in 1 Tbsp oil until slightly soft. 

Add carrot and cook for about 1 min. 

Then add in cabbage and fry until soft. 

Put in bamboo shoot and stir well. 

Add sugar, salt, and pepper. 

Turn off heat and add tapioca starch directly to veggies. 

Stir well.  Cool before wrapping.

Place one wrapper on working surface, with one corner towards you. 

Put 1 heaping Tbsp of the above filling on the wrapper, leaving about 2" on either side, and roll away (just one turn) from you. 

Fold one side of wrapper over filling, make another roll, then fold the other side over filling and finish rolling towards other end of wrapper.  

Place seam side down. 

Using tongs or wooden chopsticks, place seam side down into hot oil and hold for a few seconds to seal. 

Deep fry until golden-brown and drain on paper towels.

Serve with your favourite dipping sauce.

Always a favourite.  My son likes it "unfried".  This is the way he likes it.  Brush the wrapper with some hoisin sauce and hot sauce (optional).  Put in the filling.  Roll up and enjoy.

BAKLAVA ROLL
This baklava roll is different from the traditional square ones.  Simple to make and easy to serve without the filling falling out of the pastry.  In cooking, presentation is important and this lovely baklava roll will certainly bring out the "Wow!".  Like any other baklava, this one is really good and the sweetness in the syrup is just right. I have given this recipe to many of my friends and colleagues.  Enjoy!

Ingredients
- 3 cup chopped walnuts
- 1½ tsp cinnamon
- 1 Tbsp sugar
    In a bowl, mix ingredients.

- 10 phyllo sheets
- ¾ c melted butter
     Lay 1 phyllo sheet and brush with butter.  Top with another sheet, brush with butter.  Put ½ c filling along long edge and roll tightly to form a roll.  Brush bottom of spring form pan with butter and fit the roll in a spiral in the middle of the pan. Repeat with remaining sheets and fit the rolls around the last one to form a circle.  Brush rolls with melted butter.
Bake at 350° F for 40 minutes or until phyllo is golden.  Slice coiled baklava into serving pieces.

Syrup
- 1¼ cup sugar
- ½ cup honey
- 2 tsp vanilla
- lemon rind
- 1½ cup water

      In a saucepan, bring all ingredients to a boil.  Pour over cooled baklava rolls.

LIME & HONEY SALAD DRESSING


Was given this recipe by a friend.  She did not have the amount for the ingredients, so I experimented and came up with the following recipe which is very close to what I had at her house.  This recipe is very versatile as it can be used for any type of salad.  Below is my family's favourite salad.  Serves 4.

Lime & Honey Salad Dressing
-juice of 1 lime
-2 tsp honey
-¼ tsp olive oil
-¼ tsp mustard
-salt and pepper to taste

Salad
- 1 pkt (5 oz/141gm) baby greens
- ¼ cup blueberries
- 4 pieces (½" squares) feta cheese, crumbled
- ½ avocado, sliced
- 2 Tbsp almond slivers, toasted

Mix first 5 ingredients in a bottle.  Drizzle dressing on salad  before serving.  Toss until well mixed.  Refrigerate leftover dressing.