Presentation on theme: "Ingredients: 100 g Abalone, canned. 100 g Chicken meat. 60 g Rice4 slices Ginger, stripped. 1 stalk Ginger onion, stripped : Method 1.Cut the Abalone."— Presentation transcript:
Ingredients: 100 g Abalone, canned. 100 g Chicken meat. 60 g Rice4 slices Ginger, stripped. 1 stalk Ginger onion, stripped : Method 1.Cut the Abalone into strips. 2.Cut the chicken meat into strips,then marinade with salt (1 1/2 tsp),oil (1 tsp) and pepper (pinches) 3.Rinse and soak the rice in 1300 ml of water in a 2 or 3-liter casserole for 30 minutes. Then add in Abalone strips and marinades chicken strips. Cook without cover at CONGEE. 4. Sprinkle with ginger strips and green onion strips. Serve 3-4 persons.
1 kg fresh crabs 1 chili pepper 1tsp... Sesame oil 2 slices ginger 1 stalk green onion. 1.Clean crabs thoroughly and arrange on a platter., 2.Add sliced chili pepper,. sesame oil and ginger 3.Cover, microwave at HIGH for 5 minutes
Method: 1. Preheat oven to 200°C. 2.Mix ingredient A together. 3.Make a well in the center and mix in ingredient B until combined. 4.Fold through blueberries. 5.Spoon into a greased muffin tin. 6.Place on Low Rack. Bake for minutes on LOW MIX/ BAKE 200°C. 7.Serve warm with whipped cream. Ingredients: A: 2 cups self-raising flour, sifted. 1/2 teaspoon bicarbonate of soda. 1/2cup bran. 2 2/3 tablespoons sugar. B: 1/2 cup milk. 1/4 cup sour cream. 2 eggs, lightly beaten. 90 g butter, melted. 1 punnet blueberries
Ingredients: 1 packet port wine jelly crystals. 1 1/2 cups boiling water 5 1/3 tablespoons custard powder. 375 ml milk.1/2 cup sugar. 1 teaspoon vanilla es- sence. 1 cup whipped cream 12 macaroons. 1 madeira cake 1/2 cup sherry 1 punnet strawberries 1 punnet blueberries. Method: 1. Dissolve jelly crystals in boiling water. Refigure-ate until partially set. 2. Blend custard powder with milk; add sugar and vanilla essence. Cook for 3- 5 minutes on HIGH, stirring twice during cooking. Cool. 3. Fold half the whipped cream into custard. 4.Arrange macaroons and cake in the base of 4 individual serving dishes. Pour half the sherry over macaroons and cake. Top with a layer of custard. 5.Repeat layers. Chill for 2- 3 hours. 6. Decorate with remaining whipped cream.