Description:
Blue and exotic. Perfect for enjoying or just dreaming about white beaches.

Ingredients:
30 ml white rum
30 ml blue curaçao
20 ml coconut cream

Directions:
Mix in a blender.
Fill up with pineapple juice.
A maraschino cherry looks great as decoration, but a slice of pineapple wouldn't hurt either.

Description:
Wake up with champagne!



Ingredients:
30 ml cognac or brandy
20 ml orange juice
10 ml grenadine
champagne


Directions:
Build in a champagne flute. Give the drink a quick stir before filling up with champagne or some other sparkling wine.

Decorate with a slice of orange and a red cherry.

If you can still endure the thought of sparkling wine, this is a great way to chase the hangover.

Ingredients:
Jim Beam Bourbon
Lemon-Lime soda

Directions:
1 oz. of Jim Beam Bourbon
Mix to taste with your favorite brand of Lemon-Lime soda.

Description:
The rich, full-bodied, smooth flavor of Jim Beam Bourbon is a treat to be savored on the rocks.


Ingredients:
Jim Beam
ice cubes

Directions:

1 oz. of Jim Beam.
Pour on ice cubes.

Ingredients:
Jim Beam Bourbon
Cola

Directions:
1 oz. of Jim Beam Bourbon
Mix to taste with your favorite brand of Cola.

Ingredients:
1.5 oz. of Jim Beam Black
75 oz. of Sweet Vermouth.
a cherry.


Directions:
1.5 oz. of Jim Beam Black
Mix to taste with .75 oz. of Sweet Vermouth.
Garnish with a cherry.

Description:
Did you know?
Semolina is a useful source of protein and the mineral manganese, which is particularly important in forming strong and healthy bones.

Cook’s tip
The oil is the correct temperature for deep-frying when a cube of white bread takes 1 minute to turn brown. Be careful as the hot oil may spit.

Variation
Use different vegetables such as broccoli or yellow capsicum for variety. As a more filling starter, include deep-fried boiled potatoes as well.

Serving tip
Serve as a starter accompanied with soy sauce. Alternatively, as a main meal, serve with grilled fish in a herby tomato sauce. Purchase packaged food, fish, meat and drinks. Vegetables and fruit are normally purchased from a dedicated shop.

Our Crispy Tempura Recipe comes from the “1001 Recipes for Pan or Wok”. The “1001 Recipes for Pan or Wok” can be ordered now via their web site.



Ingredients:
2 zucchinis
4 small red or brown onions
1 red capsicum
125 g(41⁄2 oz) snow peas
125 g(41⁄2 oz) baby corn
vegetable oil, for deep-frying
125 g(41⁄2 oz) cornflour
75 g(3 oz) plain flour
4 teaspoons baking powder
1 teaspoon mustard powder
2 teaspoons semolina
1 teaspoon salt


Directions:
Cut zucchinis into 1 cm(1⁄2 inch) slices. Peel and quarter onions. De-seed and slice capsicum into 2.5 cm(1 inch) pieces. Leave snow peas and corn whole. Drain vegetables on paper towel to absorb the moisture.

In a pan or wok, preheat oil for deep-frying to 190ºC(375ºF). In a bowl, sift together cornflour, flour, baking powder, mustard powder, semolina and salt. Beat in 300–450ml(1⁄2–3⁄4 pint) iced water, to make a thick batter.

Dip vegetable pieces in batter until evenly coated. Deep-fry in preheated oil for 4–5 minutes, until crisp and golden. Drain on paper towel. Serve.

Description:
Shopping: Morita Mirin Seasoning is available in the Asian food section of leading supermarkets nationally.

Ingredients:
1kg chicken thigh fillets, cut into 2.5 cm cubes
8 spring onions, cut into 2.5 cm lengths
Bamboo skewers

Yakitori sauce (makes 2 cups)

6 table spoons saki, or sherry
¾ cup dark soy sauce
3 table spoons Morita Mirin Seasoning
2 table spoons sugar


Directions:
Combine the sauce ingredients in a saucepan and bring to the boil to burn off the alcohol.

Thread the chicken and spring onion alternatively onto to skewers and brush with the yakitori sauce. Grill, basting regularly, till cooked

Description:
Nissin Tonkotsu Instant Noodles
Available in the Asian food section of leading supermarkets nationally.



Ingredients:
3 packets Nissin Tonkotsu Instant Noodles
1/2 Obento Nori Sheet, sliced finely
2 rashers of bacon, thinly sliced
3 spring onions, sliced diagonally
100g snow peas, blanched
4 eggs, poached


Directions:
1. Place noodles in 1.5 lt boiling water and simmer for 3 minutes
2. Fry bacon until crispy and set aside
3. Remove noodles from heat, add soup base and seasoning oil
4. Divide the noodle soup evenly between four bowls.
5. Top noodles with bacon, snow peas and spring onions.
6. Top with a poached egg and nori strips.

Ingredients:
INGREDIENTS:

2 cups cooked Japanese rice (*left over rice is the best)
1/4 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped green pepper
1/3 cup diced ham/pork
2 eggs
1/2 tsp garlic salt
1 tsp chicken bouillon
2 tbsp soy sauce
2 tsp vegetable oil

Directions:
PREPARATION:

Put a wok or a pan on high heat. Add oil to the pan. Wisk the eggs in a small bowl. Put the eggs in the heated pan and scramble very quickly. Stop the heat and remove the scrambled eggs from the pan into a dish. Put the pan on high heat and add more oil. Saute vegetables and ham until soft. Add garlic salt and chicken bouillon. Add rice and stir well. Add the scrambled egg that was cooked earlier to the rice mixture and mix together. Turn the heat down to low, add soy sauce and stir quickly. Stop the heat right away and serve.
*Makes 2 servings

Description:
Originated from Shanghai (China). Dumpling with soup inside...very difficult to master this dish...is available in Jade Restaurant in Singapore and one in Paragon Shopping Mall at Orchard Road.

Ingredients:

Wrapper :

3/4 cup high gluten flour
1/3 cup less 1 tablespoon water
1/3 cup plain flour
1/4 cup boiling water
flour for dusting
2 teaspoons oil

Soup :

180 grams skin of pork
225 grams chicken breast
140 grams pork
60 grams chinese ham
1 scallion
2 slices ginger
chinese rice wine
salt

Filling :

285 grams ground pork
2 tablespoons light soy sauce
1/4 teaspoon salt
1 tablespoon ginger and scallion water
pepper
sugar
2 teaspoons sesame oil
2 teaspoons chinese rice wine



Directions:
Making the soup :
(makes 2 cups. use only one)

Wash and clean pork skin. Parboil in boiling water with the chicken breast and ham. Place all the meat in a saucepan with 6 cups of water. Add scallion and ginger and bring to the boil. Reduce heat and simmer till pork skin is soft. Continue simmering till only 2 cups of liquid remains. Strain and reserve the liquid keeping the pork skin. Diced the saved pork skin. Whizz the pork skin and liquid in a blender till milky. Season with salt and leave to cool. Use before it gelatinizes.

Preparing the Filling :

Place the ground pork into a mixing bowl. Add salt and light soy sauce. Stir with chopstick or wooden spoon continously and in one direction only. Add the rest of the ingredients. Continue to stir in the same direction until the mixture forms a thick paste.

Pour in one cup of the prepared soup, a little at a time, stirring to mix thoroughlly with the pork.

Wrap in cling film and put in the refrigerator to cool.

Preparing the wrapper :
(makes 40 wrappers)

In a large mixing bowl, mix the 3/4 cups of high gluten flour and 1/3 cup less one tablespoon less water until it resembles bread crumbs. Knead into a dough.

Place the plain flour in a mixing bowl. In a small saucepan bring 1/4 cup of water to the boil. Add the 1/3 cup plain flour and move the saucepan away from the flame, stirring the flour vigorously with a wooden spoon. Leave it to cool a little before kneading together with the high gluten flour dough prepared earlier. Cover with clean damp cloth and leave to rest for 4 hours.

Forming the dumplings :

Place 2 teaspoons of oil on the worktop, put the dough on top and knead for a little while. Cut the dough into 4 quarters. Form one quarter into a 20mm cylinder. Divide the cylinder into 10 pieces. Roll each piece into a ball. Flatten each piece with the palm of your hand into a disk. Use a rolling pin to roll the disk out forming a 60mm disk with the edges thinner than the center. Make a well with you thumb and first finger and drape the disk over. Let it sag in the middle to form a recess for the filling. Use a teaspoon to place 2 teaspoons of filling. Carefully gather the edge of wrapper making folds and holding on to them till fully gathered. Traditionally, 18 folds are made. Do not let your finger touch the filling while doing this or you will make a mess. Do the same for the rest.

Steaming :

Cut out 10 cabbage leave disks or use thin slices of carrot and stick one piece to the bottom of each dumpling. Place the dumplings in a 200mm bamboo steamer. In a large saucepan or wok, bring water to a rolling boil. Sit the Steamer on a rack over the boiling water, close the lid and steam for seven minutes. The dumpling is done when the filling feels firm to the touch. Serve with a small dish of thinly shredded ginger in viniger.

Ingredients:


1 ½ cups of short-grain white rice
2 ½ -3 tablespoons of rice vinegar
2-2 ½ tablespoons of sugar
1 ½ teaspoons of salt









Directions:
(1) Put the rice on to cook.

(2) Measure the rice vinegar, sugar, and salt into a small saucepan and heat gently until the sugar dissolves, then set aside. When the rice is cooked, put it into a large bowl. Sprinkle the vinegar mixture over a little, tossing it with a flat wooden spoon so that it is thoroughly mixed. Be careful not to squash the grains of rice.

(3) Cover the bowl with a damp dish towel and wait for a 10 minutes before using the rice.

Ingredients:
-6 cups sifted all-purpose flour
-1 teaspoon baking soda
-1/2 teaspoon baking powder
-1/2 pound (2 sticks) unsalted butter
-1 cup dark-brown sugar
-4 teaspoons ground ginger
-4 teaspoons ground cinnamon
-1 1/2 teaspoons ground cloves
-1 teaspoon finely ground black pepper
-1 1/2 teaspoons salt
-2 large eggs
-1 cup unsulfured molasses


Directions:
In a large bowl, sift together flour, baking soda, and baking powder. Set aside. In the bowl of an electric mixer, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds, wrap in plastic. Chill for at least 1 hour. Preheat oven to 350 F. On a floured surface, roll dough 1/8-inch thick. Cut into desired shapes with cookie cutters. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Let cookies cool on wire racks, then decorate as desired.

Ingredients:
(A) Japanese Curry Paste* 1 kg
(B) Water 1.3 l
(C) Japanese Curry OP6 Powder* 50 g
(D) Water 180 ml
(E) Boneless Chicken (pieces) 1.5 kg


Directions:
Step A: Cooking Procedures for Japanese Curry Pour (B) Water into pot and bring to boil. Add (A) Japanese Curry Paste into pot, mix well and simmer for 3 minutes on medium heat. Stir occasionally. Add (E) Chicken and cover the pot. Simmer for 12 minutes and stir occasionally. Pour (C) Japanese Curry OP6 Powder and (D) Water into a bowl. Stir and mix well. Add mixture to pot and stir until the mixture is dissolved completely. Simmer for 5 minutes on low heat. Stir the curry occasionally while simmering. The Japanese Curry is ready to be served.

Step B:
Serving Suggestion for Japanese Curry
Serve Japanese Curry hot with rice or bread.

Description:
Contributed by The Ritz-Carlton, Millenia Singapore


Ingredients:
-30ml Gin
-15ml Midori Melon (liqueur)
-10ml Monin Kiwi (syrup)
-60ml Pineapple juice
-10ml Lime cordial


Directions:
Shake all ingredients in a shaker and pour into a cocktail glass. Add a drop of Blur Curaçao syrup and allow to settle for two tone effect. Garnish with a slice of star fruit and pineapple leaves.

Description:
Extracted from "Tapas - The Essential Kitchen"


Ingredients:
-3 tablespoons olive oil, plus extra as needed
-2 large potatoes, peeled and thinly sliced
-1 large onion, thinly sliced
-15 eggs
-1 teaspoon salt
- 4 red chilli peppers, seeded and chopped, or 1 tablespoon chili sauce
-2 cups (12 oz / 375 g) peeled, deveined and chopped jumbo shrimp (king prawns)

Directions:
Heat 2 tablespoons of olive oil in a pan about 6-8 inches (15-20 cm) wide and with sloping sides about 2 inches (5 cm) deep over medium heat. When oil begins to smoke, spread half of potatoes evenly in pan, top with onion and then add remaining potatoes. Turn mixture frequently until potatoes are cooked; take care not to burn them. Remove from heat. Beat eggs with salt in a bowl large enough to hold all ingredients. Stir in chilies, shrimp and potato mixture. Wipe pan clean, add remaining 1 tablespoon oil and heat until smoking. Add egg mixture and stir away from pan bottom 5 or 6 times. When omelette is half cooked, reduce heat, shake pan and run a spatula around side to prevent omelette from sticking. When omelette is almost cooked, place a large place over pan and invert into it. Return pan to high heat, making sure nothing is sticking to it, and add more oil if needed. Slide omelette back into pan, uncooked side down. Reduce heat and cook until omelette is set throughout. Invert onto a plate and let stand for a few minutes before cutting into wedges. Serve warm or, as is more typical in Spain, at room temperature.

Description:
This version of fried rice is popular with both locals and tourists. It's flavourful yet simple in taste, which it an ideal accompaniment to other Chinese meat and vegetable dishes.


Ingredients:
-4 cups plain cooked long grain Royal Umbrella Rice*
-200 g roast pork (char siew), or sliced ham
-200 g fresh small shrimps 100g freshly peeled cooked crab meat
-4 eggs
-2 to 3 stalks spring onions
-6 tbl vegetable oil
-1 tsp salt
-1 tsp light soya sauce
-¼ tbl chicken stock (optional)
* When cooked, the rice should be very firm, a little hard even. In fact, it's best if it's has been cooked the day before. Leftover rice is ideal for making fried rice


Directions:
Using a pair of chopsticks, stir the cold rice to separate the grains. Dice roast pork. Peel and de-vein shrimps. Wash and pat dry with kitchen paper. Marinate the shrimps in ¼ teaspoon salt for 10 to 15 minutes. Wash and dice spring onions. Place a wok over high heat and when it is hot, add 3 tablespoons vegetable oil. When smoke exudes, add the shrimps and stir-fry till they turn red. Set aside. Add the remaining 3 tablespoons oil to wok and when hot, add the egg mixture briskly over high heat till it's well cooked. Add rice and stir-fry thoroughly for 2 to 4 minutes. Add chicken stock if desired. Stir-fry for 4 to 5 minutes till all the ingredients are well cooked. This is the secret to good fried rice. It should be fried really well and have the taste of the heat in it. Add the roast pork and stir-fry for 2 more minutes, pressing down well on the rice with your ladle. Add half the crab meat and stir well.

To serve : Dish out rice in a shallow dish and top with the rest of the crab meat.