Pinto Bean Soup

Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high quality protein. But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate and manganese, and a good source of protein and vitamin B1 as well as the minerals phosphorus, iron, magnesium, potassium, and copper. With these good info on Pinto beans, how not to make soup with them.

Ingredients:




1/2 lb dried pinto beans - soak preferably overnight


2 lbs ham bones


a handful of pitted red dates


5 - 6 dried shitake mushrooms - soak and squeezed dry


1 piece kombu - 5 inch square(approx)



Method:




Put all the ingredients in the pressure cooker and put in enough water to cover all the ingredients.




Pressurized for 30 minutes and when the pressure is totally released. Open the pressure cooker lid and add in more water.




Bring the soup back to the boil and adjust the taste with salt and pepper.


Serves


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Belacan Cake

This Parisan Browning Essence finally arrived from Melbourne to enable me to make this Kek Belacan. Thanks to my dear friend, Chan who carried it all the way. Truly, it did make my cake looked very much like Belacan.


Ingredients:
and
Method:




Follow recipe from Secretive Cake but replace the caramel sauce aka dark soya sauce with Queen's Parisan Browning Essence.













Serves
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Vietnamese meatloaf/Cha Trung Hap

My paternal grandmother used to cook an egg dish which is quite similar but not quite as her recipe is just eggs and ground pork. I remembered she used duck eggs instead of chicken eggs and had to put in alot of pepper to muffled the 'egginess' of the duck eggs.
This vietnamese recipe has more ingredients and putting the egg yolks on top of the loaf gives this dish so much more appeal.

Ingredients:

5 eggs
1 lb ground pork
3 tbsp dried shredded wood ear mushroom - soak to soften
1/2 a bundle of glass noodle - soak to soften, drain and cut into 1/4 inch lengths
1/4 cup shredded carrot
1 teaspoon salt
2 stalks spring onions - chopped
2-3 tsp fish sauce
1 teaspoon sugar
1/2 teaspoon pepper
Coriander for garnishing

Method:
Reserve 2 egg yolks and beat remaining eggs and egg whites.

Mix all remaining ingredients into beaten eggs.

Pour mixture into a large heatproof (flameproof) bowl and steam covered over medium heat for about 25 minutes.

Beat reserved egg yolks and pour over steamed egg mixture. Steam for 5 minutes.

Garnish with coriander and serve hot with steamed rice.

To test if the dish is cooked, simply insert a bamboo skewer into the middle of the meatloaf and if the skewer come out clean, the dish is cooked.




Serves


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Renee's 7th Birthday - Princess Cupcakes

Knowing Renee's friends loved cake and a birthday party without cake will not be the same, so, there was cake - Cupcakes for the Princesses. The cupcakes were vanilla flavored with cream cheese frosting.

Ingredients:



Cupcakes:

5 oz (150g)Butter - softened
5 oz (150g)fine granulated sugar
6 oz (175g)self-raising flour
3 large eggs
1 tsp vanilla extract
Cream Cheese Frosting:
12 ounces cream cheese, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract

Method:

Cupcakes:

Pre-heat the oven to 350F (180C).

Line a 12 cup muffin pan, with cup cake cases.


Crack the eggs into a cup and beat lightly with a fork.

Place all the ingredients in a large bowl.

Beat with an electric mixer for 2 minutes, until light and creamy.

Divide the mixture evenly between the cake cases.



Bake for 18-20 minutes until risen and firm to touch.



Allow to cool for a few minutes and then transfer to a wire rack.



Allow to cool fully before frosting.
Cream Cheese Frosting:

Combine all ingredients in the bowl of a stand mixer, fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.
Pipe the frosting on to the cupcakes.

Serves
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Renee's 7th Birthday - Cinderella

Renee turned seven on March 23rd and this year her theme for her party was Princess and she requested Cinderella. Instead of the usual birthday cake, i made her Cinderella from konnyaku or rather, the skirt only was from konnyaku. The top skirt was made from a jelly mould and the bottom skirt was a bundt cake pan.




Ingredients:


3 pkts x 10 gm konnyaku jelly powder
630 gm sugar
2,850 ml water
Condensed milk
Blue food coloring

Method:
Mix the konnyaku jelly powder and sugar.
Bring the water to the boil and slowing add in the jelly powder and sugar mixture. Stirring until all the sugar is dissolved and the mixture is clear.
Separate mixture into 3 portions, color one portion light blue, dark blue and white which has condensed milk added.
Make the skirts by layering the bundt pan and jelly mould with alternate colors.
Put in the fridge to set.
When chilled, remove from moulds and assemble.
Top with a Cinderella doll.
Note:
Ensure layers are well set before adding the next layer.
Ensure the mixture for the layers are alway hot so that it can adhere to the set layer.





Serves

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Crab Cakes

One of the really missed food for me is the Mud Crab, luckily there is the Dungeness Crab. They are just as good, huge but expensive but it is worth the price cos the frozen ones have never met my satisfaction. Many commercially cooked crabs (and lobsters) are overcooked.
For a perfect crab, plunge it into a large pot of rapidly boiling, heavily salted water or steam the crabs. Cook/steam only until white foam appears at the joints, which indicates the meat is cooked. Remove it from the pot immediately and allow it to cool.
How can you choose a meaty crab? As if we have a choice, except for you lucky people who are in South East Asia, you know what i mean, but anyway - most crabs in general should feel heavy for their size. If the shell feels papery, the crab hasn't filled out yet.

A Dungeness crab at its prime is dark brown to purplish. Look for dark color. Light-colored arms indicate a crab that has just molted. A goodly amount of water is trapped inside the shell, so if the crab is weighed wet, and that is generally the way it is done,we are paying for water - $5.99 a pound.
Keep in mind that meat accounts for about 25 percent of the weight of a whole crab, so to have 1 pound of meat for this recipe, you would have to purchase 4 pounds live crabs.



Ingredients:

1 tbsp. onion, chopped
1 tbsp. parsley, chopped
1 tsp. butter
1/2 c. Club crackers, crushed
2 tbsp. mayonnaise
1 egg, slightly beaten
2 tbsp. heavy cream
2 tsp. Worcestershire sauce
1 tsp. fresh lemon juice
1 tsp. salt(optional)
1/4 tsp. white pepper
Dash of hot pepper sauce
1 lb. crabmeat
Dry bread crumbs
Vegetable oil


Method:

Cook onion and parsley in butter until tender in small skillet.

Combine cracker crumbs, mayonnaise, egg, cream, Worcestershire, lemon juice, salt, pepper and hot sauce in large bowl.

Stir in onion mixture and gently stir in crabmeat.

Shape into 6 patties. Coat with bread crumbs.

Cook patties in hot oil until lightly brown, about 3 minutes on each side. Do not flip cakes before it is browned.






Serves


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Coleslaw

We had a late lunch, so come dinner, the family did not feel like eating and so i prepared crab cakes and made this tasty, tangy, creamy coleslaw which was a great choice for the sides.

Ingredients:

1 medium head green cabbage
1 carrot, shredded
1 tablespoon minced onion
1 1/4 cups mayonnaise
1/3 cup sugar
1/4 cup vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground black pepper, or to taste
salt, to taste
Homel Real Bacon pieces




Method:
Shred cabbage into a large bowl; add shredded carrot and onion.
Combine mayonnaise, sugar, vinegar, celery seed. Whisk or shake in a jar. Taste and adjust seasonings, adding salt and pepper to taste, or more mayonnaise and a bit more vinegar if too sweet for your taste.
Add dressing to the shredded cabbage mixture until well moistened.
Refrigerate to chill thoroughly for added flavor.
When ready to serve, sprinkle with Hormel Real Bacon Pieces.




Serves
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