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Garden Sammie

Friday, January 2, 2009

Garden Sammie

Red onions
Red Pepper
Gruyere Cheese
French loaf of Bread


* sandwich

Saute Veggies to desired doneness
season with salt and Pepper
( I like drizzling a little balsamic vinegar
on my spinach with sliced garlic)
Melt cheese and enjoy

Cream Puff Fritters

Thursday, January 1, 2009

Cream Puff Fritters

1/2 cup water
3 tbsp butter
2 eggs
1/2 cup flour, sifted
small pinch of salt
1/4 cup sugar
1/2 tsp ground cinnamon
oil for frying

cinnamon cream fried fritters puff Combine butter, salt and water in a small pot and bring to boil over low heat.

Remove from heat and add in the flour mixing vigorously to avoid lumps. Mix until it has a paste consistency and holds in one piece.

Let it sit in a bowl to cool down for about 5 minutes.
Add in the eggs one at a time making sure to beat after every addition. You can do by hand but i prefer an electric mixer for a smoother consistency. Mix until the mixture becomes creamy and light.
You can put the mixture in a pastry bag and pipe it over the hot oil but since I don't have any of those, I just use 2 spoons to form my fritters and fry them (about 300 F temp) until their golden brown. Watch out for the first one that you dropped in since they get brown faster than the others so give them a flip before they get too brown.
Once golden brown you can take them off the oil and roll them over some cinnamon sugar.

Bar-B-Barn ribs

Bar-B-Barn ribs

Ribs, parboiled.

2 cups brown sugar
0.5 teaspoon paprika
0.5 teaspoon pepper
1 cinnamon stick
1 cup Apple sauce
1 cup lemon juice
crushed/chopped garlic
apple juice lemon ribs sauce Mix all sauce ingredients in sauce pan. Bring to boil (about 5min).

Place ribs in tray. Brush and pour sauce over. Cover with aluminum paper and place in oven at 350F for 45min. Remove aluminum paper, turn over ribs and brush underside. Replace in oven for another 45min without cover.

This is the Montreal famous Bar-B-Barn ribs. Favourite of mine since childhood! Love the apple sauce on the ribs.

Steam Tofu with Prawns

Steam Tofu with Prawns

1 block silken Tofu, sliced equally in smaller pieces
6 Prawns or depending on the no. of slices of tofu you have
1 Fresh Shitake Mushroom, sliced
1 section Carrot, about length of finger shredded
Sesame Seed Oil


5 tablespoon Water
1 tablespoon Oyster Sauce
3/4 tablespoon Light Soy Sauce
1/2 tablespoon Cooking Wine
1 teaspoon Sugar
Cornflour Mixture (thickener)
chinese easy mushroom oystersauce prawns simple steam tofu Place sliced tofu on dish.
Remove heads and shells of prawns.
Slit the back of prawns.
Devien and clean.
Place prawns with slitted back on tofu.
Place a slice of mushroom and some shredded carrot on prawns.
Steam for 7 minutes or till prawns are cooked.
Pour away 2/3 the amount of liquid from steaming on the dish.
While the tofu is steaming, prepare the sauce.
Put all ingredients for sauce except for cornflour mixture in a saucepan.
Cook till it bubbles.
Gradually stir in the cornflour mixture to thicken the sauce.
Pour sauce over the prawn and tofu.
Drizzle on sesame seed oil.
Serve immediately.


To make prawns to curl up like mine in the photo, cut through the prawns making sure to leave about 1.5cm from head end intact. You should see a hole in the prawn.
Stick the tail through the hole, bending on the belly side. The back of the prawns will be 'opened'.