Sunday, May 16, 2010

Ginger Spring Onion Fried Rice

From: preciouspea.com


Quote:
All you need is a bowl of overnight white rice, an egg, a big spoonful of julienned ginger and spring onions (for the colour - optional), n dash of fish sauce.


Heat up your wok with 1 tablespoon of oil. Crack an egg, put in the ginger and give it a good stir.


Mix the rice into the wok, add seasoning. All I used was a few dash of fish sauce. Alternatively, you could use salt, soya sauce and even chicken granules for extra flavouring. But trust me, just a dash of fish sauce will do. Add the spring onion last and give it a good stir. 

Saturday, May 8, 2010

Asparagus with Hollandaise Sauce

From a favourite link at simplyrecipes.com

Asparagus with Hollandaise Sauce Recipe


Ingredients
1 bunch of asparagus (about 1 lb)
10 Tbsp unsalted butter (1 stick plus 2 Tbsp)
3 egg yolks
1 Tbsp lemon juice
1/2 teaspoon salt (skip if using salted butter)
Pinch of cayenne

Method
1 Prep the asparagus. Break off the tough ends with your fingers. Bend the asparagus spears near the end and they will break naturally where the spear is no longer tough. For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower two to three inches of the asparagus spears. Prepare a large, shallow pan (with a cover) with a half inch of water and a steamer rack.

2 Prepare the Hollandaise sauce. Melt the butter in a small pot. Put the egg yolks, lemon juice, salt and cayenne into a blender. Blend the eggs for 20-30 seconds at medium to medium high speed until lighter in color. Turn blender down to lowest setting and slowly drizzle in the hot melted butter while the blender is going. Continue to blend for a few seconds after all of the butter is incorporated. Taste the sauce and add more salt or lemon juice if needed. Keep warm while you are steaming the asparagus.

3 Bring the water in your steaming pan to a boil. Place the asparagus on the steaming rack. Cover. Steam for 3 to 5 minutes, until tender, but still a little crisp, definitely not mushy. The timing depends on how thick the asparagus spears are.

4. Plate the asparagus. Pour Hollandaise sauce over them.

Serves 4.