CORN CHOWDER

Ingredients (Serve 4):

Half broccoli
1 medium onion
1 carrot
1½ tablespoons butter
½ teaspoon dried thyme
1 tablespoon all-purpose flour
3 cups milk
1 medium potato, peeled and cut into little cubes
2 cups frozen corn ¼ cup chopped fresh chives and/or parsley (optional)

Method:

Heat the butter in a medium saucepan over a medium heat. Add the broccoli, carrot, onion,

     and thyme. Stir until the vegetables start to brown.

Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the     

     potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until
     the potatoes are tender, but not mushy – this will take around 10 minutes.

Meanwhile, prepare the croutons.

When the potatoes are tender, stir in the corn. Bring the soup back to the boil, then serve.

 Croutons:
1. Cut bread into small pieces.
2. Sprinkle some salt and pepper.
3. Pour in some olive oil and mixed together.
4. Bake in oven at 200degree for 20mins.

Brussels Sprouts with Bacon

Ingredients:

1/3 lb thick cut bacon, cut into 1/2-inch dice

1 1/2 lbs Brussels sprouts

2 medium shallots, thinly sliced

Kosher salt

Freshly ground black pepper

Method:

1. Fill a medium saucepan with water and bring to a boil over high heat. Add in 1 tablespoon of salt followed by burssels sprouts and cook for 5 minutes. Drain and set aside.
2. Add bacon into a 10-inch skillet over medium-high heat and cook until fat render and bacon crisps. Remove bacon to a large bowl and remove all bacon fat expect 1 tablespoon. Add shallots into pan and cook until lightly browned. Remove to bowl with bacon.
3. Place brussels sprouts in a large bowl and toss with reserved bacon fat and salt and pepper to taste. Place on the grill and cook until lightly charred on each side, about 4 to 5 minutes per side.
4. Remove brussels sprout from grill into bowl with bacon and shallots, toss to combine. Pour out onto a serving dish and serve immediately.

Foolproof Standing Rib Roast

Ingredients:

2kg standing rib

1 tbs House seasoning

Method:

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Recipe from here.

Cold Tofu

Ingredients:

Fried shallots for garnish

Organic Tofu, place it in fridge before served.

2tbs Light soy sauce

1tsp Sugar

2tbs hot water

Method: 

1. Mixed light soy sauce, sugar, water together.

2. Top on the tofu with fried shallots and served.

Fried beef with Kailan

 Ingredients A:

300g sliced beef

1tbs corn flour

1/2tsp baking soda

1tbs soy sauce light

dash of pepper

1tbs oil

Ingredients B:

 Fried garlic sliced for garnish

Kailan

2tbs oyster sauce

1tsp sugar

1tbs chinese wine (花雕酒）

1tbs cooking oil

Method:

1. Mixed ingredient A and marinate for 20mins.

2. Poached Kailan for 3mins and dished out.

3. Boiled a pot of water, pour in beef and turn off fire. Dished up.

4.  Heat wok, add in oil.

5. Pour in beef, oyster sauce, sugar, chinese wine.

6. Quickly fried for 2-3mins and top on the kailan.