By Sam Leong

Singapore s favorite cooks, Sam and wooded area Leong are famous proponents of easy but healthy home-cooked nutrients. The culinary couple s newest cookbook, domestic Cooking with Sam and woodland, is a set in their favorite dishes which are effortless to copy at domestic yet will not be brief on flavor.

Featuring 50 dishes that diversity from noodles and seafood to soups and muffins, this cookbook will encourage rookies in addition to cooking fans to whip up dishes reminiscent of Wok-fried chook with Basil, Tofu Scallops with XO Sauce, Rice Cooked in fowl Consommé with Seafood, candy Sago with Durian and Steamed eco-friendly Tea Cupcakes at domestic. The rigorously thought of recipes from the authors significant culinary wisdom replicate their chinese language and Thai backgrounds and have elements simply sourced from neighborhood markets and supermarkets. With Sam and wooded area s cooking services and their love for home-cooked family members foodstuff, cooking at house is not just effortless yet pleasurable to boot.

detect how one can whip up scrumptious home-cooked food with cooks Sam and woodland s tried-and-tested tools
Dish out fuss-free foodstuff with materials simply came across at neighborhood markets and supermarkets
Recipes are easy-to-follow and require just a couple of uncomplicated steps to make, excellent for newcomers in addition to busy domestic chefs trying to find new principles

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Indd eighty two 21/06/2011 4:27 PM 04 greens & bean curd p80-91. indd eighty three 21/06/2011 4:27 PM 84 domestic Cooking with Sam & woodland —=LNL[HISLZ
)LHU*\YK 7VHJOLK*OPULZL*HIIHNL^P[O +YPLK:JHSSVWZ Serves five chinese language cabbage (stems merely) 500 g (1 lb 11/2 oz), reduce into 5-cm (2-in) squares Salt to flavor Cooking oil 1 Tbsp Dried scallops (see web page 126) 10, shredded 1. deliver a pot of water to the boil and upload cabbage. Season with a pinch of salt and boil for roughly quarter-hour or till cabbage is delicate. Drain and position on a serving plate. 2. warmth oil in a wok and upload parts for seasoning. carry to the boil, then upload dried scallops. modify seasoning to style. Stir in corn flour to thicken. Pour sauce over cabbage. three. Garnish with spring onions and serve. Corn flour (cornstarch) 1 Tbsp, combined with 1 Tbsp water SEASONING (COMBINED) poultry inventory (see web page 126) 250 ml (8 f l ounces / 1 cup) Oyster sauce 1 Tbsp Sugar 0.5 tsp Sesame oil 1 tsp darkish soy sauce 1 tsp chinese language cooking wine (hua tiao) 1 tsp GARNISH Chopped spring onions (scallions) 04 greens & bean curd p80-91. indd eighty four 21/06/2011 4:27 PM 04 greens & bean curd p80-91. indd eighty five 21/06/2011 4:27 PM 86 domestic Cooking with Sam & wooded area —=LNL[HISLZ
)LHU*\YK :[LHTLK)LHU*\YK;VWWLK ^P[O:JHSSVWZHUK? 6:H\JL Serves 6 Scallops 12, finely chopped Water chestnuts 6, peeled and chopped Chopped coriander stems (cilantro) 1 Tbsp Silken bean curd 2 tubes, approximately 250 g (9 oz.) every one, minimize into 12 rounds Corn flour (cornstarch) for dusting bean curd 1. mix scallops, water chestnuts, coriander stems and parts for seasoning in a bowl and combine good. put aside. 2. utilizing a melon baller, scoop out slightly the head of every bean curd around. airborne dirt and dust every one bean curd around with just a little corn flour. position bean curd in a steamer and steam for two mins to cast off extra water. three. utilizing a teaspoon, form the scallop blend into balls and position on bean curd rounds. most sensible with home-made XO sauce and steam for four mins or until eventually scallop mix is cooked. four. Garnish with spring onions and serve. SEASONING (COMBINED) Salt 1/4 tsp Sugar 1/4 tsp Sesame oil a splash Corn flour (cornstarch) three tsp Egg white from 1 egg GARNISH Home-made XO sauce (see web page 128) Chopped spring onions (scallions) 04 greens & bean curd p80-91. indd 86 21/06/2011 4:27 PM 04 greens & bean curd p80-91. indd 87 21/06/2011 4:27 PM 88 domestic Cooking with Sam & woodland —=LNL[HISLZ
)LHU*\YK *YPZW`)LHU*\YK^P[O +PWWPUN:H\JL Serves five Silken bean curd three blocks, approximately 250 g (9 ounces) each one Salt a pinch Cooking oil for deep-frying DIPPING SAUCE Tomato sauce 1 Tbsp darkish soy sauce 2 Tbsp Freshly-squeezed lime juice 1 /2 Tbsp GARNISH Crispy lettuce 1. commence arrangements an afternoon forward. position bean curd on a tray and canopy with a little water. Sprinkle over with a few salt and depart to soak for half-hour. 2. get rid of bean curd from water and position on a steamer and steam for quarter-hour. put aside and depart to chill to room temperature. move to a fridge to maintain in a single day.

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