Lamb Chops with New Potatoes (Oven baked)

1) Buy ready marinated lamb chops from butchery in Great World

• Cooking Instructions

Make the Sauce first:
In the bowl of a food processor, combine 1/3 cup balsamic vinegar, 1 clove garlic, and 2 tablespoons honey. Pulse until blended. With the machine running, slowly pour in 3/4 cup vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.

1. Middle Rack - New Potatoes:
   Turn on the oven to 375 degrees. Cut the potatoes in half lengthwise and put into a glass tray with the rosemary and garlic. Drizzle olive oil and salt and roast for 15 minutes.
   
2. In the NEXT 5 mins, heat one tablespoon of olive oil in a pan over medium high heat.
3. Sear the lamb chops until they're golden brown, two minutes on each side.
4. Take the lamb chops off the pan and transfer to the glass tray on the Highest rack possible. Turn down temperature to 250 degrees.
5. Let the lamb chops cook for 5 mins, then use the tongs and flip it over for another 5 mins.
   If potatoes are still not cooked, remove the lamb chops and oven roast the potatoes for another 5-10 mins.

Best to serve with spinach salad and mozerella.

Ru Rou Fan!

Source from http://www.simplygoodeating.com/2010/07/taiwanese-cuisine-ru-rou-fan-pork-braised-rice/

Ingredients (to serve 2 pax):

400 grams of mince pork

1/4 cup light soy sauce

1 tbsp dark soy sauce

1/2 tsp five spice powder

2 cups water

2 tbsps fried shallots or onions

1 tbsp cornstarch + 2 tbsp water

Sugar to taste

Directions:

Mince pork and combine 1 tbsp of soy sauce and five spice powder for marination. Let it sit and marinade for 20 minutes.

Heat up 2 tbsp of oil with the onions on medium heat. When the onions start to sizzle a little, add in the mince pork for browning.

Once the mince pork is about 3/4 cooked, add in the light soy sauce, dark soy sauce and let the mince pork cook in the soy sauces for half a minute. Make sure it does not take any longer than half a minute or else the soy sauce will start to burn.

Add in 2 cups water and let it shimmer on low heat for 20 minutes.

Taste the gravy to make sure it has the right balance of saltiness and sweetness. Add in sugar if it is too salty.

Finally, stir in the cornstarch mixture. While doing this, make sure the heat is on high and the sauce is bubbling away.

When the gravy starts to thicken, it is ready to serve with a can of ready made braised peanuts and a Sunny side Up with Dark Soya Sauce Drizzled over!

Mom's Chicken Recipes

Black Sauce Stew Chicken
1) Prepare ready made chestnuts, chopped garlic, 3 slices of ginger (then futher cut into thin strips), 1 carrot chopped, 1 potato chopped (make sure pieces are not so thick as little time to cook through)

2) Marinade Chicken Wings with the below for 20mins:
Salt - 1/4 teaspoon
Sugar - 1/2 teaspoon
Sesame oil - 1/4 teaspoon
Dash of pepper
Oil - 1/2 Tablespoon

3) Gravy:
Fresh Water - 5 (8) Tablespoon
Sugar - 1/2 (0.8) teaspoon
Oyster Sauce - 1 (1.5) teaspoon
Dark soy sauce - 1/4 (1/2) teaspoon
Hua Tiao Jiu - 1/2 (0.8) teaspoon

4) Fry garlic and ginger in oil
5) Add marinated chicken, gravy, potato, carrot, coat everything properly and bring to boil
6) Simmeer for 10 mins, and add chestnuts
7) Simmer for another 10 mins for gravy to thicken (add cornstarch* with water if need more help in thickening)
* 1/2 teaspoon Cornstarch + 1 teaspoon of water and mix.

Claypot Chicken Rice (no pic) Serves 3
1) Prepare 2 boneless chicken thighs, 1 lup cheong (slant cut, and lightly fry), and rice (1 1/4 cup + 2 1/2 cups of water)

2) Marinate for 30 mins with:
Oyster Sauce - 1.5 Tablespoon
Dark Soya Sauce - 1.2 Tablespoon
Sugar - 1/2 teaspoon
Sesame oil - 1/4 teaspoon
3 dashes of pepper
Mei Kwai Loh - 1 dessert spoon
Spring onion to mix in for flavor (Optional)
Olive Oil - 1 Tablespoon

3) Cook rice in saucepan
4) When Rice about to dry, add marinated chicken and chestnuts top of rice
5) Steam on low heat 15-20 mins
6) Once done, add in lup cheong and mix

Cheat Sheet Recipes

1) Salmon Udon
- just boil the udon the perfection, adding sesame oil and soya sauce
- Add crab stick, raw salmon, and tamago slices. No need to cook.

2) Swedish Meatballs
- Cook the pre-mix sauce in cream and water.
- Microwave meatballs with a saucer over the bowl to have juicy meatballs
- Bake buttered potatoes
- Finish off with ready made raspberry jam

3) Tenderloin Steak
- Marinate with mustard, salt and pepper.
- Butter and Olive Oil - Fry on medium/high heat
- For medium rare, cook 4 mins in the oven at 200 degrees
- Serve with bacon corn pasta and spinach salad with mozzerella.

4) Chicken Schnitzel
- IMPT to get chicken thigh meat (breast is too tough)
- cut out bone and tenderize with meat mallet to keep it flat
- Marinate chicken with Lea and Perrin Sauce, pepper, beef steak
seasoning
- Whisk egg. Coat one piece of chicken in flour and shake to remove
excess. Then dip the chicken into the egg mixture. Then coat the chicken
in breadcrumbs, rosemary, parsley, pressing firmly to coat. Repeat with
remaining pieces of chicken and crumbing mixtures.
- Heat oil in a large frying pan over medium heat, cook chicken in batches,
for 4-5 minutes each side or until tender and golden.

5) Home-made Meatballs!

• 1 small (6-ounce) onion, grated
• 1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
• 1/3 cup Italian-style bread crumbs
• 1 large egg
• 2 tablespoons ketchup
• 3 garlic cloves, minced
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper
• 8 ounces ground beef
• 8 ounces ground veal
• 2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes

6) Loster Tail with Corn on Cob
Defrost the tails. Dig out the meat, stuff cheese in between meat and shell, sprinkle garlic and put some butter then pop into the oven at 200 degrees for 10-12 mins.
For corn -
Place each ear of corn on a piece of heavy duty aluminum foil, and drizzle with a little butter and salt. Roll foil lengthwise around corn and twist ends. Bake at 450° for 25 minutes.

Seafood Aglio Olio

Cook spaggetti

While boiling the pasta,
Peel prawns - pat dry
Wash scallops - pat dry
* Very impt to pat dry so that it will sear.
Season the scallops with salt and pepper.

FRY THE GARLIC BUTTER PRAWNS
Add Butter, a bit of oil, and lightly fry the garlic.
Add Prawns in.

SEAR THE SCALLOPS AT MED-HIGH FIRE
* sear 4-5 scallops at one time only to ensure even distribution of heat
DO NOT MOVE the scallops once in the pan. In order to sear, it should not be moved for 3-4 mins on each side.

Add some salt to the pasta. Add Garlic to the Olive Oil to fry.
Lightly fry the pasta.

MAKE SURE THE PASTA IS NOT TOO OILY. (Suggest to wash the pan, which will be burnt with stuff, before frying the garlic pasta.)

Vietnamese Rice Rolls

Preparation:
Prepare boiled prawns; Slice into 2
Cut ripe avocado
Boil Glass noodles for 5mins; cool it
Soak rice papers in warm water

1) Place rice paper on white towel so it doesn't stick
1) Place sliced prawns facing down on rice paper first
2) Place corriander leaves
3) Place glass noodles
4) Place Basil leaves
5) Tuck and Fold

Fish Sauce:
1) Add Some fish sauce to water
2) Add lime
3) Add Sugar
4) Add Garlic
5) Add 1 Chilli padi

Chicken with White Wine

1) Marinate Chicken drumsticks with white wine overnight
2) Next day - Heat over to 220 degrees first
3) Make sure tracing paper covers the tray so that the white wine doesnt get burnt on the tray
4) sprinkle chicken with salt/pepper/rosemary, Olive oil/ Pasley/Lamb seasoning
5) Fry it lightly before putting it into oven
6) Pour more white wine into tray
7) Every 20 mins, flip the chicken
8) Should take about 1 hour for it to be done
9) Pour some fresh white wine into serving bowl
10) Sprinkle food with some fried bacon as topping

Best served with garlic mashed potatoes and spinach salad (with Mozzerella) on the side