Rose’s Kitchenette

Stir-fried Beef With Celery

Ingredients:

500g beef fillet, sliced

1 celery stick, sliced thickly

1 big onion, halved and sliced

1 red chillie, seeded and sliced

few slices ginger

2 tbsp oil

Seasoning:

1 tbsp chinese rice wine

1 tbsp sesame oil

1 tsp salt

1 tsp pepper

4 tbsp water

Method:

1.  Heat 2 tbsp oil in wok and fry the sliced ginger and onion.  Add beef and fry over high heat for 30 seconds.

2.  Add in the celery and fry for another 30 seconds.

3.  Add seasoning and mix well.  Bring to a boil and cook until the liquid dries up.

(No Ratings Yet)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

February 10th, 2007 Posted by rose | Meat | no comments

Chilli Con Carne

Ingredients:

500g minced beef

2 large onions, diced

1 medium-sized tin tomato soup

1 medium-sized tin red kidney beans

1 tbsp curry powder

1 clove garlic, chopped

salt and pepper to taste

Method:

1.  Heat saucepan with 2 tbsp butter.  Fry garlic till fragrant, add onions and fry till soft. 

2.  Mix curry powder into a paste with a little water.  Add to (1) and fry for a few minutes.  Add in minced meat and fry for about 10 minutes.

3.  Add in the tomato soup and red kidney beans.  Simmer for about 20-30 minutes.

4.  Season with salt and pepper to taste.

5.  Serve with French Loaf.

(1 votes, average: 5 out of 5)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

February 10th, 2007 Posted by rose | Meat | no comments

Spicy Beef Stew

Ingredients:

500g stewing steak

300g french beans, sliced

8 potatoes, quartered

2 carrots, sliced thickly

2 large onions, quartered

1/2 cabbage, sliced

1 tsp mustard seeds

1/2 tsp pepper

a stick of cinnamon

a pinch of salt

1 litre water

Method:

1.  Cut beef steak into pieces and tenderise with the back of a cleaver. 

2.  Bring 1 litre of water to a boil.  Add in the stewing steak, cinnamon stick and salt and boil until meat is half-cooked.

3.  Add the carrots and potatoes and cook until tender.

4.  Add in the cabbage, french beans and onions.  Boil on medium heat until the meat is tender. 

5.  Blend the cornflour, mustard seeds and pepper into a fine paste with a little water.

6.  Thicken stew with cornflour mixture.

7.  Serve with toasted garlic bread.

(No Ratings Yet)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

February 10th, 2007 Posted by rose | Meat | no comments

Banana Cake

Ingredients:

250g bananas

250g butter

250g caster sugar

170g self-raising flour

2 tbsp condensed milk

1 tsp vanilla essence

a pinch of salt

5 eggs

Method:

1.  Peel and mash bananas with a fork.

2. Cream butter with condensed milk and half of the sugar for 5 min.  Add in the salt, vanilla essence and mashed bananas and mix well.

3.  In another bowl, whisk the eggs and the remaining half of the sugar until thick and creamy.

4.  Fold the beaten egg mixture to the creamed butter mixture.  Fold in the sifted flour, stirring as lightly as possible.

5.  Pour into a greased and lined cake tin and bake in a preheated oven at 190 deg C for 45 min to 1 hr.

(10 votes, average: 4.6 out of 5)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

February 10th, 2007 Posted by rose | Cakes | 12 comments

Coconut Cookies

Ingredients:

225g butter

225g caster sugar

450g self-raising flour

120g desiccated coconut

1 tsp vanilla essence

2 eggs

red cherries, for decoration

Method:

1.  Sift the self- raising flour.

2.  Cream butter with sugar until light.  Add in the eggs, one at a time, stirring in one direction.

3.  Fold in sifted flour and desiccated coconut.  Add in vanilla essence and mix well.

4.  Spoon batter in small heaps onto greased trays and and top each with a small piece of cut cherry.  Bake cookies in a preheated oven at 150 deg C for about 20 minutes or till light brown in colour.

5.  Cool cookies on a cake rack before storing in an airtight container.

(6 votes, average: 4.5 out of 5)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

February 10th, 2007 Posted by rose | Cookies | no comments

Chicken Wings With Golden Lilies

Ingredients:

6 chicken wings

20 pieces golden lilies (’kum chum’)

5 dried shitake mushrooms

5 red dates, stoned

1 tbsp oil

1/2 tbsp chopped garlic

Seasoning:

1 tbsp oyster sauce

1 dsp ginger juice

1 tsp rice wine

1 tsp sesame oil

1 tsp light soya sauce

Method:

1.  Cut chicken wings into pieces.  Wash and drain.  Season with seasoning for 30 minutes.

2.  Remove hard stems from dried golden lilies and soak till softened.  Wash and squeeze dry.

3.  Soak dried mushrooms till softened.  Remove mushroom stalks and squeeze dry.  Slice mushrooms thinly.

4.  Soak red dates, wash and cut into slices.

5.  Heat 1 tbsp oil and fry chopped garlic till golden brown.  Remove and set aside.

6.  Place golden lilies on a steaming plate.  Arrange chicken pieces on top of golden lilies.  Spread sliced mushrooms and red dates over chicken.

7.  Steam over high heat for 20 minutes till chicken is cooked.  Sprinkle with chopped fried garlic.

(2 votes, average: 3 out of 5)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

February 10th, 2007 Posted by rose | Poultry | no comments

Tandoori Prawns

Ingredients:

1/2 kg large prawns

juice of 2 big limes

2 tsp salt

Seasoning:

1 cup yoghurt

1 tbsp butter

2 tbsp honey

2 tbsp tomato sauce

1/2 tsp red food colouring

Ingredients to blend:

8 dried chillies, soaked

5 cloves garlic, finely sliced

30g ginger

2 tsp kunyit powder

Method:

1.  Clean prawns, leaving shells on.  Slit the backs of prawns and remove veins.  Rinse and drain.

2.  Mix prawns with salt and lime juice.

3.  Mix blended ingredients with 2 tsp kunyit powder and add the seasoning ingredients.  Add prawns to marinate and mix well.  Leave to marinate for 2 hours or overnight.

4.  Arrange prawns in a baking tray lined with foil and grill or bake till cooked.  Turn prawns and baste with oil while baking or grilling.

(No Ratings Yet)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

February 10th, 2007 Posted by rose | Seafood | no comments