Easy Shepherd Pie – Serve 8 – Cooking On Stove Or With Thermomix

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Ingredients For the mince:
160g frozen green peas
250g onions, chopped
750g minced beef

Seasoning:
1 1/2 tbsp soy sauce
5 tablespoon tomato sauce
5 tablespoon BBQ sauce or Lea & Perrins sauce
1/2 teaspoon salt and pepper
1 1/2 tablespoon oil

Ingredients for the toppings:
2. 1 kg potato cut into small cubes
15 tbsp fresh milk
150g butter

Method for the minced:
1. Marinate the minced with the seasoning for 30 mins or overnight

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2. Grease an oven prove baking dish (I use L21 cm x W16 cm x H8cm)

3. Heat oil, add in the onion and fry till fragrance

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4. Add in the beef and fry till change color

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5. Add in the green peas and fry till liquid absorbed

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6. Transfer to the rectangle baking dish and level it

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Thermomix Method For The Topping:
Note: you need to cook the potato in 3 batches
1. Weight 500g of water into Thermomix TM bowl, insert the internal steaming basket

2. Weight 700g potatoes cubes into the basket, cook 20 mins / Varoma / speed 1

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3. Check the potatoes with the tips of a knife, if necessary, cook a few min more until tender and fully cooked. Do not attempt to mash undercooked potatoes, as they will turn to glue. Drain the potatoes

4. Discard the water in theTM bowl, insert the butterfly whisk, add the potatoes, 5 tbsp of milk, 50g of butter and 1/2 tsp salt

5. Blend 13-15 sec / speed 5, depending on desired consistency.

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6. Spread the mash potato on top the beef mixture

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7. Bake at 200 degree (top heat only) for 10 – 15 mins until the potato turn golden brown

Stove Method For The Topping:
1. Steam the potato on high heat for 20 min or until tender and fully cooked. Do not attempt to mash undercooked potatoes, as they will turn to glue. Drain the potatoes

2. Transfer the potato to a blender, add in the butter, milk and salt and blend till the consistency you desire

3. Spread the mash potato on top the beef mixture

4. Bake at 200 degree (top heat only) for 10 – 15 mins until the potato turn golden brown

Easy Shepherd Pie – Serve 4 – Cooking On Stove Or With Thermomix

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Ingredients For the mince:
120g frozen green peas
200g onions, chopped
500g minced beef
1 tablespoon oil

Seasoning:
1 tablespoon light soy sauce
4 tablespoon tomato sauce
4 tablespoon BBQ sauce or Lea & Perrins sauce
1/4 tsp salt and pepper
1 tablespoon olive oil

Ingredients for the toppings:
700g potato cut into small cubes
5 tbsp fresh milk
50g butter
1/2 tsp salt

Method for the minced:
1. Marinate the minced with the seasoning for 30 mins or overnight

IMG_5608.JPG

2. Grease an oven prove baking dish (I use L21 cm x W16 cm x H8cm)

3. Heat oil, add in the onion and fry till fragrance

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4. Add in the beef and fry till change color

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5. Add in the green peas and fry till liquid absorbed

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6. Transfer to the rectangle baking dish and level it

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Thermomix Method For The Topping:
1. Weight 500g of water into Thermomix TM bowl, insert the internal steaming basket

2. Weight 700g potatoes cubes into the basket, cook 20 mins / Varoma / speed 1

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3. Check the potatoes with the tips of a knife, if necessary, cook a few min more until tender and fully cooked. Do not attempt to mash undercooked potatoes, as they will turn to glue. Drain the potatoes

4. Discard the water in theTM bowl, insert the butterfly whisk, add the potatoes, 5 tbsp of milk, 50g of butter and 1/2 tsp salt

5. Blend 13-15 sec / speed 5, depending on desired consistency.

IMG_5617.JPG

6. Spread the mash potato on top the beef mixture

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7. Bake at 200 degree (top heat only) for 10 – 15 mins until the potato turn golden brown

Stove Method For The Topping:
1. Steam the potato on high heat for 20 min or until tender and fully cooked. Do not attempt to mash undercooked potatoes, as they will turn to glue. Drain the potatoes

2. Transfer the potato to a blender, add in the butter, milk and salt and blend till the consistency you desire

3. Spread the mash potato on top the beef mixture

4. Bake at 200 degree (top heat only) for 10 – 15 mins until the potato turn golden brown

POH PIA 溥饼(Fresh Spring Rolls)

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Fillings:
1.5 kg Frozen shredded Chinese turnips (3 packets)
150g small Prawns
1 Carrots, shredded
3 tbsp oil
50g Dried shrimps – soak and chopped lightly
1 tbsp Minced garlic
2 tbsp Preserved soya bean
Salt, Soya sauce and pepper to taste

Garnish:
20 pieces of Poh Pia skin (fresh or frozen)
20 small Prawns
2 hard boil eggs, chopped
1/2 Cucumber – centre and skin remove and shredded thinly
100g Bean sprouts
1 bunch Coriander leaves, chopped
2 Chinese sausages
1 bulbs garlic, pounded to a fine paste
100g Roasted crush peanuts
Lettuce
Sweet black sauce

Method:
Boil the prawns till cooked and reserved the stock
Heat oil and fry garlic and dried shrimps till fragrant
Add preserved soya bean and prawn stock and bring to boil
Add turnip and carrots and simmer for 30 mins or till soft
Put chinese sausage in a plate and soak in hot water for 5 mins, remove the skin, cut into small cubes, pan fry in a non stick pan till fragrant, set aside

Beef Fillet Steak With Ginger Sauce

This Ginger Sauce Beef steak is one of my eldest’s son ‘creation’, whenever we cook a steak, he like to experiment with different seasoning on his steak, sometimes I find the combination quite odd😓. One day when I was out, he cook this for my youngest son and my youngest loves it very much, when my youngest son insists that I try it, surprisingly it was really nice.😅 Well Done Ezekel!

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Serve 1:
Preparation time:
15 mins
Cooking time: 30 min

Ingredients for Sweet Potato Fries:
120g sweet potato, cut into strips
1/4 tsp salt
1/2 tbsp oil
1 tbsp corn flour

Method:
Season the sweet potato with salt, oil and corn flour
Air fryer 180 degree 20 min

Ingredients for steak:
150g Fillet Steak
2 tsp Ginger Sauce
Dash of ground black pepper

Method:
Coat the beef with ginger sauce and dash of black pepper
Pan fry till your liking

LOR MAI KAI 糯米鸡🐔

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Ingredients:
400g Chicken breast fillet​ – put in fridge to harden then slice thinly
30g Dried mushrooms​ – soak then slice thinly
2 Chinese sausages​
4 cups of White glutinous rice​ – soak with 4 ½ cups of water overnight or 4 hours

(A)
2 tsp dark soy sauce​
2 tbsp oyster sauce​
2 tsp cooking wine​
2 tbsp sesame oil​
Dash of pepper​

(B) – mix well
3 Chicken stock cubes​
5 tbsp of hot water
3 tsp dark soy sauce
1/2 tsp salt
Dash of pepper

Method:
Marinate the chicken in A
put the Chinese sausage onto a heat proof bowl, add boiling water enough to cover the sausage, soak for 1 min, remove and peel away the skin, slice thinly
heat oil and brown the chicken till cook (do not over stir or press the chicken, turn over carefully so as to not to break the meat), remove to a plate and retain the gravy.
put in the rice (together with the water) and fry till slightly dry then put in the chicken stock mixture and chicken gravy and stir well.
arrange the meat, mushrooms and chinese sausages on small bowl, the put the rice on top, use a spoon to level the rice and press lightly
Wrap the bowl with foil and steam on high for 30 mins. Serve hot.

Lasagne

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Ingredients for the meat sauce:
500g minced beef or (half beef, half pork)
500g of Bolognese pasta sauce
100g vegetables, mixed (celery, carrot, corn, peas etc)
1 cann of mushroom, sliced
1 large onion, diced
Salt and pepper to taste

Method for the meat sauce:
In a wok, heat up oil, add in the onion and fry till brown
Add in the meat and cook till changed color
Add in the vegetables and mushroom
Add in the pasta sauce, salt and pepper to taste and simmer for 10 mins
Remove from heat

Ingredients for Bechamel Sauce:
500g fresh milk
40g butter, soften
60g plain flour
1/4 tsp salt
Pinch if nutmeg (optional)

Method for Bachamel Sauce using Thermomix
Place all ingredients into the Thermomix TM bowl, cook 12 min /100C/speed 3

Method for Bachamel Sauce using stove:
In a non stick saucepan, melt the butter
Stir in the flour
Slowly pour in the milk and keep stirring till thicken and smooth
Add in the salt, pepper and nutmeg to taste

Other ingredients:
Instant or fresh lasagne sheets
Butter cubes for topping (optional)
Parmesan / cheddar cheese

Lasagne preparation:
Preheat oven to 180C
Lightly butter a casserole dish, cover the base with a thin layer of meat sauce
Place a layer of pasta sheet over the meat sauce
Cover with another layer of meat sauce
Sprinkle some Parmesan cheese on top
Cover with a layer of Bechamel
Repeat step 3 to 6 until all ingredient are used
Finish with a layer of Bechamel, sprinkle with Parmesan cheese and spread some butter cubes on top
Bake for 20-30 mins till cheese melt and golden brown
Cut lasagne into squares and serve hot