Thursday, January 21, 2016
Super Chef Diary: Buddha's Hand Smoothies
Super Chef Diary: Buddha's Hand Smoothies: Ingredients 1 cups of milk 2½ cups of yogurt 1 tablespoon of Buddha’s Hand zest 3tablespoon of lemon honey ½ teaspoon of fresh...
Buddha's Hand Smoothies
Ingredients
1
cups of milk
2½
cups of yogurt
1
tablespoon of Buddha’s Hand zest
3tablespoon
of lemon honey
½
teaspoon of freshly squeeze lemon juice
¼
cup of crushed ice
 |
| About the image above: Buddha's hand Smoothies |
To prepare the
smoothies: combine the ingredients in a blender and pulse it to smooth the Buddha’s
Hand zest and make sure it is mixed well. Keep in fridge until you need to
serve. The cooler is the better. Pour in glasses when serving. Garnish with
some of the Buddha’s Hand zest and serve.
Super Chef Diary: Seared Kampachi Fillet with Buddha’s Hand Shallot ...
Super Chef Diary: Seared Kampachi Fillet with Buddha’s Hand Shallot ...: Ingredients 4 fillets of fresh kampachi, about 80 grams each salt and pepper to taste ½ piece of lemon to season 4 tablespo...
Seared Kampachi Fillet with Buddha’s Hand Shallot Butter
4 fillets of fresh kampachi, about 80 grams each
salt and pepper to taste
½ piece of lemon to season
4 tablespoons of Buddha’s Hand Shallot Butter
1 tablespoon of extra virgin olive oil
Buddha’s Hand Shallot Butter
Make ½ cup
2 fingers of Buddha’s Hand zest
1 tablespoon of chopped shallot
1/3 cup of white wine
½ cup of unsalted butter
salt and pepper to taste
dash of chili flakes
½ tablespoon of freshly squeezed yellow lemon juice
To prepare the
sauce: in a small pot combine the chopped shallot and white wine and reduce it
to half. Add in the butter and quickly combine with the Buddha’s Hand zest,
lemon juice, salt, pepper and chili flakes. Check the seasonings and serve it
with the salmon.
To prepare the
salmon: season and marinated the fish with salt, pepper, lemon juice and olive
oil. Seared the salmon and then place in a try, to cook further in the oven for
about 5 minutes at 185 degrees Celsius.
Arrange the kampachi fillet on a plate and serve it with Buddha’s Hand
shallot butter. Serve it immediately. Makes 2 servings
Super Chef Diary: Super Chef Diary: Buddha’s Hand Vinaigrette
Super Chef Diary: Super Chef Diary: Buddha’s Hand Vinaigrette: Super Chef Diary: Buddha’s Hand Vinaigrette : The Buddha's Hand citrus is very interesting especially for its magical fragrant flavour ...
Sliced Black Forest Ham and Asparagus with Buddha’s hand Vinaigrette
Ingredients
12 pieces of cooked green asparagus
16 slices of black forest ham
3 tablespoons of Buddha’s hand vinaigrette
Some milled black pepper
 |
| About the image above: sliced black forest ham, green asparagus and Buddha's Hand vinaigrette |
To prepare the
salad: arrange the asparagus and sliced black forest ham nicely on plate.
Drizzle with
Buddha’s Hand vinaigrette and sprinkled with some zest and serve immediately.
Super Chef Diary: Buddha’s Hand Vinaigrette
Super Chef Diary: Buddha’s Hand Vinaigrette: The Buddha's Hand citrus is very interesting especially for its magical fragrant flavour which goes well when you apply in preparing ...
Buddha’s Hand Vinaigrette
The Buddha's Hand citrus is very interesting especially for its magical fragrant flavour which goes well when you apply in preparing vinaigrette for your salad dressing
2/3 cup of extra virgin olive oil
3 tablespoons of grapeseed oil
3 tablespoons of rice vinegar
1 tablespoons of lemon juice
1 finger of Buddha’s Hand zest
Salt and pepper to taste
About the image above: Buddha's Hand vinaigrette
To prepare the
vinaigrette: in a blender, combine the ingredients and blend them to combine.
Store it in a container for later use. Make 1 cup.
Tuesday, January 12, 2016
Super Chef Diary: Chinese Cabbage, Tofu and Mushrooms, Stir-fried in...
Super Chef Diary: Chinese Cabbage, Tofu and Mushrooms, Stir-fried in...: Simple vegetable dish..! Must try..! 400 grams of Chinese cabbage, cut into triangle 300 grams of tofu, cut into triangle and fried ...
Super Chef Diary: Chinese Cabbage, Tofu and Mushrooms, Stir-fried in...
Super Chef Diary: Chinese Cabbage, Tofu and Mushrooms, Stir-fried in...: Simple vegetable dish..! Must try..! 400 grams of Chinese cabbage, cut into triangle 300 grams of tofu, cut into triangle and fried ...
Chinese Cabbage, Tofu and Mushrooms, Stir-fried in Soya and Garlic
Simple vegetable dish..! Must try..!
400
grams of Chinese cabbage, cut into triangle
300
grams of tofu, cut into triangle and fried slightly brown
250
grams of shitake mushrooms, sliced
1½
tablespoons of chopped garlic
2
tablespoon of light soya
1
tablespoon of mushroom soya
3
tablespoons of water or vegetable stock
Salt
and pepper to taste
1
teaspoon of garlic oil
About the image above: Chinese cabbage, tofu and mushrooms
stir-fried in soya and garlic
To prepare the
vegetables: Heat a wok and sauté the chopped garlic, add in the Chinese
cabbage, mushrooms and then tofu. Add a bit of water or stock and add in the
soya. Season the vegetables to taste with salt and pepper. Thicken the
vegetables with some corn flour diluted in cold water and finish it with a dash
of garlic oil. Serve the vegetables in a platter.
Makes 2 servings.
Super Chef Diary: Steamed Broccoli with Crabmeat
Super Chef Diary: Steamed Broccoli with Crabmeat: You cannot resist for this tasty, fresh, green broccoli florets topped with delicious crabmeat sauce..! 400 grams of broccoli florets,...
Steamed Broccoli with Crabmeat
You cannot resist for this tasty, fresh, green broccoli florets topped with delicious crabmeat sauce..!
400
grams of broccoli florets, steamed
For the sauce
80
grams of clean crabmeat, blanched and slightly flaked
1
teaspoon of chopped garlic
1
teaspoon of chopped ginger
½
cup of chicken stock
½
tablespoon of oyster sauce
½
tablespoon of light soya
½
tablespoon of mushroom soya
1
tablespoon of Chinese wine
1
teaspoon of sesame seeds oil
1
teaspoon of garlic oil
Salt
and pepper to taste
Some
corn starch diluted in cold water to thicken the sauce
2
tablespoon of oil to sauté
Garnish
1
tablespoon of fried garlic
About the image above: steamed broccoli
topped with crabmeat sauce
To prepare the
sauce: heat a wok and sauté the chopped garlic and ginger. Add in the crabmeat
and stock. Season the sauce with soya, oyster sauce, and mushroom soya, salt
and pepper. Thicken the sauce with some
corn starch diluted in cold water and finish it with some sesame oil and garlic
oil.
To prepare the
broccoli: after steaming, arrange the broccoli florets in a platter and pour
some sauce on it. Serve the broccoli with some fried garlic on top. Makes 2 servings
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