I made a black forest log cake for our family christmas dinner ! Blessed Christmas to all of you !
Sunday, December 25, 2011
Christmas Fruit Cake
My friend Angela share with me her recipe on how to make fruit cake. Its really nice ! Tks Angela. Blessed Christmas to you and your family in Texas !!
Thursday, December 22, 2011
Molten Lava Cake
Sunday, December 18, 2011
Christmas Cookies
Chocolates
Friday, December 2, 2011
Rolled Beef
Friday, November 25, 2011
Thursday, November 17, 2011
Steamed Egg With Minced Pork
Friday, November 11, 2011
Parmesan Rosemary Lemon Shortbread
Friday, November 4, 2011
Monday, October 31, 2011
Salt and Pepper Squid
Monday, October 24, 2011
Monday, October 17, 2011
Monday, October 10, 2011
Saturday, October 1, 2011
Chocolate Cupcakes
Friday, September 16, 2011
Mid Autumn Gathering
Happy Birthday Aquila !!
Friday, September 9, 2011
Wednesday, August 31, 2011
Friday, August 19, 2011
Wednesday, August 10, 2011
Red Velvet Cupcakes
Friday, July 29, 2011
Sunday, July 24, 2011
Thursday, July 21, 2011
Beef Short Ribs with Black Pepper
I cooked this beef short ribs with black pepper for dinner. I got the recipe from Christine's blog. Its very good. Thanks Christine for sharing your recipe with us.
Ingredients :
300 gm beef short ribs (or veal, thinly sliced)
1 onion
1/2 stalk celery
1 tsp minced garlic
1 tsp minced shallot
1 tsp freshly grated black pepper
2 Tbsp chicken stock
Marinade
2 tsp light soy sauce
1 tsp cornflour
1/2 tsp sugar
1 tsp Shaoxing wing
a dash sesame oil
black pepper, to taste
Thickening:
1 tsp light soy sauce
1/2 tsp sugar
2 Tbsp water
1 tsp cornflour
Method:
Method:
- Rinse short ribs and wipe them dry. Cut into about 2.5cm (1 inch) in length. Blend in marinade for 15 minutes. Heat oil in a frypan over high heat until lightly brown, about 80% done. Make sure to fry briefly in one single layer, not letting them overlap. Set aside, covered.
- Heat some oil and sauté onion over medium heat until translucent. Add celery, continue to cook for 3 minutes. Push onion and celery to sides of pan. Add a dash of oil to sauté black pepper, garlic and shallot in the center until aromatic. Stir and combine onion and celery. Pour chicken stock and continue to cook until onion softens. When sauce dries up a bit, toss back short ribs. Turn to high heat. Add thickening, stir quickly and combine well. Cook consistency to your preference. Dish up and enjoy.
Friday, July 15, 2011
Friday, July 8, 2011
Japanese Cheesecake Souffle
Friday, July 1, 2011
Friday, June 24, 2011
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