Classic White Bread

This is one recipe from Betty Crocker's Best Bread Machine Cookbook: The Goodness of Homemade Bread the Easy Way

1 1/2 pound recipe (12 slices)
1 cup plus 2 tablespoons water
2 tablespoons margarine or butter softened
3 cups bread flour
3 tablespoons dry milk
2 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons bread machine or quick active dry yeast

Carefully placing all ingredients in bread machine pan in order recommended by the manufacturer.
Select basic or white cycle, use medium or light crust color. Remove baked bread from pan and cool on wire rack.

Chives Omelet (韭菜煎蛋)

This recipe editor by Hui Leng Tay

Ingredients:
3 oz Chinese chives (garlic chives) or kucai
4 large eggs
1 1/2 tablespoons oil
Seasonings:
1/8 tsp sesame oil
1/2 tsp fish sauce
1/2 tsp oyster sauce
A pinch of salt
Method:

1. Cut the chives into small pieces. Set aside.
2. Beat the eggs and then season with all the ingredients for Seasonings. Add the chives with the eggs.
3. Heat up the oil in a wok or skillet over high heat. Pour the eggs into the wok or skillet, swirl the eggs around so they coat the wok or skillet evenly. As soon as the sides start to cook, flip the eggs over. Continue to cook until the eggs turn light brown or set. Break the omelet into pieces, if you like. Dish out and serve immediately.

The Everything Rice Cooker Cookbook (Everything (Cooking))

SPRING ASPARAGUS WITH SAUCE

I found another four recipe from Foster Family Farm.

SPRING ASPARAGUS WITH SAUCE
Ingredients:

1/4 cup of yogurt
1/2 teaspoon of honey
2 tablespoons of orange juice
2 tablespoons of lime juice
1/4 cup of minced shallots or green onions
1 tablespoon of chopped coriander or parsley
Salt and pepper to taste.

Steam asparagus for 3-4 min and place in a shallow bowl. Mix all ingredients in a bowl and pour over asparagus.

BUTTERNUT SQUASH WITH SAGE

Ingredients:

12 Tbsp of butter

12 lbs of butternut squash

1 1/2 cups of water

6 Tbsp of fresh sage

Melt butter in skillet over medium heat. Add peeled, seeded squash (cut into ¾” chunks). Season with salt and pepper. Cook tossing frequently until lightly browned (5-6 min). Add water and reduce heat to simmer. Cover and cook until squash is fork tender (8-10 min). Toss with sage.

BAKED SCALLOPED CAULIFLOWER (KRAFT KITCHENS)
Ingredients:

1 can (10 oz/284 mL) cream of celery soup, undiluted
1/2 cup (125 mL) KRAFT CALORIE-WISE Peppercorn Ranch Dressing
1 medium cauliflower, cut into flowerets
1/3 cup (75 mL) of KRAFT 100% Grated Parmesan Cheese
1/3 cup (75 mL) of soft bread crumbs

Mix soup and dressing in large glass bowl; add cauliflower tossing to coat. Place in lightly greased large shallow baking dish. Blend cheese and crumbs; sprinkle evenly over cauliflower. Bake, covered at 350°F (180°C) for 20 min; uncover and bake 10 min or until golden. Makes 4 servings.

STRAWBERRY RHUBARB COBBLER (THE MILK METHOD)

Ingredients:

1 pt. of strawberries, sliced

1 lb. of rhubarb, cut into 1” chunks (approx. 3 1/2 cups)

2 tbsp. of lemon juice

2/3 cups of sugar

1 tbsp. of butter, cut into bits

Topping:

1 1/3 cups of all purpose flower

2 tsp. of baking powder

3 tbsp. of brown sugar

1 tsp. of grated lemon rind

3 tbsp. of uncooked oatmeal

3 tbsp. of chopped walnuts (preferably toasted)

1 tsp. of cinnamon

1/3 cup of butter, cut into bits

1 cup of milk

2 tbsp. of icing sugar, sifted

Preheat oven to 400°F (200°C). Butter a 9”x9” baking dish. Combine strawberries, rhubarb, lemon juice, sugar and butter. Place in bottom of pan.

For the topping combine flour with baking powder, sugar, lemon rind, oatmeal, nuts and cinnamon. Cut in butter until it is in tiny bits. Sprinkle mixture with Milk. Stir together just until a heavy batter is formed. Drop batter by spoonfuls over top of the rhubarb.

Bake 35-40 min. Allow to cool before serving. Sprinkle with icing sugar. (Rhubarb mixture may be quite runny at first but will firm up slightly when cool).

Baked Apples

I found these three recipe from Produce Of NewZealand .

Baked Apples

Ingredients
8 apples / 150g sultanas / 3 tbsp honey / pinch of cinnamon/ 2 tbsp soft brown sugar / 50g unsalted butter
SAUCE   200g creme fraiche / 2 tbsp soft brown sugar / a pinch of allspice

Method
Preheat the oven to 180^oC. Peel the apples and remove the cores with an apple corer. Put the sultanas in a bowl and mix with the honey and cinnamon. Fill the cavity of the apples with the sultana mixture. Any extra can just go into the roasting dish with the apples. Wet the tops of the apples with water, then sprinkle with the sugar and dot with the butter. Place in a roasting dish. Bake for 40 minutes until the apples softem amd the tops are golden brown. To make the sauce, warm the creme fraiche with the sugar and spice in a small saucepan. Serve with the apples. Serves 4-6.

Pear Slaw Salad

Ingredients

1 bag of coleslaw mix / 3 ripe pears, peeled, cored and diced small / 1/2 cup of seedless grapes, cut in half / 4 x spring onions finely chopped / 3/4 cup Ginger Salad Dressing / 

Method

Combine coleslaw, pears and spring onions in medium bowl. Add dressing and toss well.

Super Simple Apple Salad

Ingredients
1 handful of mixed salad greens / 1 large apple / 1/2 cup hazelnuts, toasted and coarsely chopped (or add your favorite nut) / 1/4 cup blue cheese, crumbled / Balsamic Vinegar Dressing / 5 tbsp good quality olive oil / 1 tbsp aged balsamic vinegar

Method
For dressing whisk oil and vinegar in small bowl and season. To toast hazelnuts preheat the over to 180°C. Put nuts in a single layer on a rimmed baking sheet and bake until lightly browned and fragrant. Set aside to cool and then chop coarsely. Combine the greens and crumbled blue cheese in a bowl. Toss with enough dressing to lightly coat the leaves. Cut the apple into thin slices and nestle them among the greens. Sprinkle the toasted hazelnuts on top.

Potatoes in Paper

Ingredients

• 4 potatoes, sliced
• 4 small onions, sliced
• 4 tablespoons butter
• 4 slices Cheddar cheese
• 1 cup water

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut out 4 12x12 inch sheets of aluminum foil. Place one sliced potato, one sliced onion, 1 tablespoon butter and one slice of cheese on each aluminum foil square. Wrap the foil around the sides of the potatoes and onion to form a cup. Pour 1/4 cup of water into each pouch and fold the top of aluminum foil over the potatoes to close it.
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes.

String Beans/French Beans Recipe (干煸四季豆)

This recipe from Rasamalaysia.

Ingredients:
8 oz. string beans (french beans)
2 oz. ground pork
1 tablespoon dried shrimp (rinsed in warm water and chopped)
1 teaspoon Shaoxing wine
1/4 teaspoon salt
1/4 teaspoon chicken bouillon powder
3-5 dried red chilies
1/2 inch ginger (finely chopped)
2 cloves garlic (finely chopped)
1/4 teaspoon sugar
1 tablespoon oil
Oil for deep frying

Method:
Trim the ends of the string beans (french beans), rinse with water, drain, pat dry, and set aside.
Heat up a wok with enough oil for deep frying. When the oil gets smoky hot, transfer the string beans into the oil and quickly fry them. As soon as the skin of the string beans (french beans) becomes wrinkly, transfer out and line with paper towels to absorb the excess oil.
Heat up 1 tablespoon oil in a wok. Add the chopped garlic and ginger and lightly stir-fry. Add in the chopped dried shrimp, ground pork, and dried chilies and stir-fry until aromatic, and then follow by the string beans (french beans). Add the rest of seasonings and continue stirring for a few times, dish out, and serve immediately.

nasilemaklover | foodgawker

nasilemaklover | foodgawker
You can also find NasiLemakLover@TasteSpotting, and here is the blog of NasiLemakLover.
Here I got some recipes from her blog:

Fried chicken with Lemongrass, Nasi Lemak

Simple recipe to share:-

a. Marinate chicken (pieces) with:-
1. fresh turmeric paste or turmeric powder
2. salt

b. Fresh lemongrass (cut the lemongrass stalks into 1″ length (only use the top and young part), and smash in a stone mortar & pestle until stringy and finely)
Steps:

1. Deep fry the marinated chicken pieces until golden brown, set aside.
2. Use the same wok and remain little oil, saute lemongrass until fragrant.
3. Add in the fried chicken pieces, seasoning with light soy sauce, mix well.
4. Dish out and serve.

Steamed short ribs with fermented black beans 豉汁蒸小排

This recipe from All About Steaming

Ingredients
300g short ribs
1 tbsp cornstarch
1 tbsp fermented black beans
1 tbsp chopped red chilli
1 tbsp chopped garlic

Seasonings

1 tbsp wine
1/4 tbsp salt
1/2 tbsp sugar
1/2 tbsp light soy sauce
3 tbsp water

Method
1. Chop ribs into small pieces, mix well with cornstarch and set aside.
2. Soak fermented black beans in cold water for 3-5 minutes.
3. Heat the wok and fry fermented black beans till fragrant. Drizzle wine and then add the rest of the seasonings. Stir well then turn off the heat. Add the ribs and mix well, transfer to the plate.
4. Scatter red chilli and garlic on the ribs and steam over high heat for 30-40 minutes.

If you are using the soft type of fermented black beans, then it is not necessary to soak them again.

Stir-fry the fermented black beans first for a better aroma. However, make sure that heat isn't too hot or else they will become bitter.

P.s. Stainless steel plates are most suitable for steaming ribs because they heat up evenly and the meat gets cooked through faster.

Summer Scrumbled Eggs Recipe from Food Wishes

Try this simple and delicious recipes - COKECOLA CHIKEN WINGS

Buy a box of chicken wings,
about ten or eleven,
use a wok or frying pan add 75ml of peanut oil and brown the chicken wings first,
then add one teaspoon salt ,
75ml of soy sauce, and a few pieces of ginger then stir.
then add two cans or one and half cans of coke(just cover the chicken wings).
bring to bubble,
reduce the heat and boil for 20 minutes,
without the lid.
At last the coke should have turned into sauce.
if not put high heat on again and stir for a few minutes.

SOFT FRESH-GINGER COOKIES

I found this recipe from Pangbianr, soft fresh ginger cookies, I hope you would like it.

Check out these!