Friday, June 10, 2011
This is a throw-everything-in-the-pan-cook-in-15-minutes (ok, 20mins then) kind of dish. If you are a mummy on the go, or you're just busy and would love something nice to pair with rice, this is the dish for you! It is very Asian, yet, very healthy! (Personally, I find most Chinese either to fatty or salty, OR both.) Anyways, here goes..
1 pack - Fried bean curd diced
500 g - 1kg - prawn cutlets (peeled, tail on)
1 whole Red capsicum
1 whole Green capsicum
1 whole Yellow capsicum
1 pack - Enoki mushrooms
1 pack/tin - Shitake mushrooms (cut up)
1 whole onion (sliced or diced)
1/2 -3/4 cups Oyster Sauce
1/2 cup Water
1. Prepare all the ingredients. I would usually cut the prawns in half just because it can get quite expensive. Halving it can make it look there are lots. ;)
2. Sautee onion in oil
3. Put in the tofu, then the capsicum, then the prawns
4. When prawns are cooked, put the mushrooms in
5. Add the oyster sauce and a water
6. Then simmer.
***Best served with steamed rice.
Any questions, please feel free to comment. Or if you've tried the recipe, please let me know how you went! Would love to hear from you! Also, if you notice any typo or wrong grammar, comment too! Anything goes, really! Happy cooking!
Thursday, May 27, 2010
- 1 teaspoon bicarbonated soda
- 1 1/2 cups boiling water
- 125g butter, softened
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 3/4 cups Self-Raising Flour, sifted
- 1 cup brown sugar
- 300ml thickened cream
- 1/2 teaspoon vanilla extract
- 60g butter
Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.
Make sauce Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.