VEGGIE STEAK

1 lb round steak, cut into chunks

1/4 cup olive oil

3 tbsp low-sodium soy sauce

1 garlic clove, minced

1 tsp salt

1/4 cup water

1 cup green bell peppers, cut into 1-inch pieces

1 cup onion, chopped

1 cup celery, cut into 1-inch pieces

1 tbsp cornstarch

1 cup water

2 tomatoes, cut into eighths

hot brown rice for 4, for serving

Brown the beef in the hot oil in a large deep skillet; add garlic and cook until garlic looks yellow.

Add the soy sauce, salt, and 1/4 cup of water to the beef/garlic; cook 45 minutes.

Add the bell pepper, onion, and celery; cook for 10 minutes.

Stir the cornstarch into the 1 cup of water until blended; stir into the meat mixture.

Add the tomatoes to skillet and cook for 5 minutes.

Serve over the hot fluffy brown rice.

from diabeticenjoyingfood.blogspot.ca

Brussels Waffles Original Flavor 原味布鲁塞爾松饼

Brussels Waffles Original Flavor 原味布鲁塞爾松饼

Brussels Waffles Original Flavor 原味布鲁塞爾松饼

Brussels Waffles Original Flavor 原味布鲁塞爾松饼

分量：

方形4片

材料：

125ml 水

½小匙 即溶酵母粉

20g 细砂糖

1颗 鸡蛋

60g高筋面粉

60g低筋面粉

½小匙 盐

30g无盐奶油

装饰：

糖粉 适量

水果 适量

作法：

1. 将水倒入调理盆里，加入即溶酵母粉混合均匀。

2. 加入细砂糖和鸡蛋，用打蛋器搅拌均匀。

3. 将低筋面粉，高筋面粉和盐混合过筛至调理盆中。

4. 用打蛋器充分拌匀至无粉粒状。

5. 接著加入事先隔水加热融化的奶油液。

6. 用打蛋器拌至质地滑顺。

7. 盖上保鲜膜，静置1~1.5小时，待面糊膨胀至表面有气泡。

8. 松饼机预热后，用毛刷等器具沾上无盐奶油（分量外），在上面涂抹薄薄一层，再舀入面糊至均匀佈满模型。

9. 盖上盖子，烘烤3~4分钟（或至熟），待指示灯亮起后再打开盖子。

10. 用竹制刮刀等器具取出松饼，再将其他面糊依序烘烤完成。切成适当大小，撒上过筛后的糖粉，盛盘后，再放上水果即完成。

Recipe from: 享用刚出炉的格子松饼

Brussels Waffles Original Flavor 原味布鲁塞爾松饼

Brussels Waffles Original Flavor 原味布鲁塞爾松饼

Brussels Waffles Original Flavor 原味布鲁塞爾松饼

Brussels Waffles Original Flavor 原味布鲁塞爾松饼

from joycelynpang.blogspot.ca

Stir-Fry Chicken with Coriander Ginger Sauce and Wine 绍酒姜茸酱炒鸡

Stir-Fry Chicken with Coriander Ginger Sauce and Wine 绍酒姜茸酱炒鸡

Stir-Fry Chicken with Coriander Ginger Sauce and Wine 绍酒姜茸酱炒鸡

Ingredients:

500g Kampung Chicken, cut into pieces

2tbsp Sesame Oil

4tbsp Coriander Ginger Sauce

Seasoning:

1tbsp Light Soya Sauce

1tsp Sugar

2tbsp Shaoxing Wine

Method:

1. Heat up sesame oil in the hot wok, add in chicken pieces, stir-fry briskly over high heat until well combined and the colour of the chicken pieces are changes and aromatic.

2. Add in coriander ginger sauce and seasoning, stirring constantly over high heat until well combined. Scatter the shaoxing wine, stir-fry until aromatic and the gravy is almost dry. Serve hot.

Recipe from: Hawker Secret Recipes (Part 3)

Stir-Fry Chicken with Coriander Ginger Sauce and Wine 绍酒姜茸酱炒鸡

Stir-Fry Chicken with Coriander Ginger Sauce and Wine 绍酒姜茸酱炒鸡

from joycelynpang.blogspot.ca

Tomato and Spare Rib Soup 番茄排骨蛋花汤

Tomato and Spare Rib Soup 番茄排骨蛋花汤

Tomato and Spare Rib Soup 番茄排骨蛋花汤

Ingredients:

2pairs Chicken Feet, cut each into 2 pieces

600g Spare Ribs, cut into pieces

1 Onion, peeled and cut into wedges

1 Carrot, peeled and cut into chunks

3 Tomatoes, cut into chunks

1500ml Water

Salt to taste

1 Egg, eaten

Method:

1. Blanch spare ribs and chicken feet in boiling water for a while. Dish, rinse and drain.

2. Put all ingredients into a stock pot and bring to boil. Lower the heat and simmer for 1 hour.

3. Lastly add salt to taste, add in beaten egg and stir slightly. Remove and serve.

Recipe from: My Treasured Tasty Temptations

Tomato and Spare Rib Soup 番茄排骨蛋花汤

from joycelynpang.blogspot.ca

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Dang Shen, Gingko and Spare Rib Soup 党参白果炖排骨汤

Dang Shen, Gingko and Spare Rib Soup 党参白果炖排骨汤

Dang Shen, Gingko and Spare Rib Soup 党参白果炖排骨汤

Ingredients:

600g Spare Ribs, cut into pieces

3 Dried Scallops

20g Dang Shen

20g Gingko, shelled and skinned

5pieces Ginger

8 Red Dates, seeded

1/2tbsp Wolfberries

1000ml Water

Salt to taste

Method:

1. Blanch spare ribs in boiling water for 2 minutes. Dish up and wash.

2. Put all ingredients into a doule-boiler, pour in water and double-boil for 3 hours.

3. Add in salt to taste. Serve hot.

Recipe from: Yummy Soups & Dishes with Love

Dang Shen, Gingko and Spare Rib Soup 党参白果炖排骨汤

from joycelynpang.blogspot.ca

Sea Coconut and Chicken Soup 海底椰龙眼鸡汤

Sea Coconut and Chicken Soup 海底椰龙眼鸡汤

Sea Coconut and Chicken Soup 海底椰龙眼鸡汤

Ingredients:

½ Kampung Chicken

5 Old Sea Coconuts, cut into thick slices

8 Dried Longan

1000ml Boiling Water

Salt to taste

Method:

1. Cook chicken in boiling water for 2 minutes. Dish up, rinse and drain well.

2. Put all ingredients into a double-boiler, double-boil at high heat for 3 hours. Add salt and serve hot.

Recipe from: Yummy Soups & Dishes

Sea Coconut and Chicken Soup 海底椰龙眼鸡汤

from joycelynpang.blogspot.ca

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Deep Fry Preserved Beancurd Chicken 腐乳炸鸡

Deep Fry Preserved Beancurd Chicken 腐乳炸鸡

Deep Fry Preserved Beancurd Chicken 腐乳炸鸡

Ingredients:

500g Chicken Whole Leg

1tbsp Rice Flour

2tbsp Tapioca Flour

Some Sesame Seeds

Marinade:

3pieces Preserved Beancurd

1tsp Preserved Beancurd Juice

1tsp Sugar

1tbsp Light Soya Sauce

1tsp Sesame Oil

1tsp Pepper

Method:

1. Cut chicken whole leg into pieces, season with marinade, marinate for 1 hour.

2. Add in rice flour and tapioca flour, mix well. Coat with sesame seeds, deep-fry in the hot oil over high heat until cooked and golden in colour. Drain well, serve at once.

Recipe from: Hawker Secret Recipes (Part 3)

Deep Fry Preserved Beancurd Chicken 腐乳炸鸡

Deep Fry Preserved Beancurd Chicken 腐乳炸鸡

from joycelynpang.blogspot.ca

Bread Pakoda

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Thank you for your visit and thanks a ton for your lovely comments....

So always keep in touch with your valuable comments and suggestions....

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from frommyownkitchen.blogspot.ca

Fish Maw with Bamboo Fungus Soup 鱼鳔竹笙鸡汤

Fish Maw with Bamboo Fungus Soup 鱼鳔竹笙鸡汤

Fish Maw with Bamboo Fungus Soup 鱼鳔竹笙鸡汤

Ingredients A:

1 Kampung Chicken

50g Thick Fish Maw, soaked and cut into small pieces

3 Dried Scallops

3 Black Mushrooms

3 slices Ginger

1000ml Water

8 Bamboo Fungus, soaked

Seasoning:

1tbsp Shaoxing Wine

Salt to taste

Method:

1. Blanch kampung chicken in boiling water for a while. Clean.

2. Put all ingredients A into a double-boiler and double-boil for 2 hours.

3. Add bamboo fungus and double-boil for another 15 minutes. Add seasoning and stir well. Serve.

Recipe from: Yummy Soups & Dishes with Love

Fish Maw with Bamboo Fungus Soup 鱼鳔竹笙鸡汤

from joycelynpang.blogspot.ca

Baked Black Pomfret 香焗黑鲳鱼

Baked Black Pomfret 香焗黑鲳鱼

Baked Black Pomfret 香焗黑鲳鱼

Ingredients:

1 Black Pomfret, about 600g, cut into pieces



Marinade:

1tbsp Shaoxing Wine

1tbsp Ginger Juice

1/2tbsp Light Soya Sauce

1tsp Sugar

Dash of Sesame Oil & Pepper

Method:

1. Mix fish with marinade and marinate for 3 hours.

2. Preheat oven to 200°C, line a baking tray with aluminium foil and arrange the fish onto it. Bake for 20 minuts. Remove and serve.

Recipe from: Chef Phang’s Popular Signature Dishes

Baked Black Pomfret 香焗黑鲳鱼

from joycelynpang.blogspot.ca

7 CALORIE BROWNIES

This is a recipe I saw on facebook. I have not made these yet so cannot personally recommend them. For us diabetics I added unsweetened to the applesauce.

(If you don’t save these to your wall, then you are NUTS.. who doesn’t love brownies??)

3/4 cup nonfat Greek yogurt (I used vanilla)

1/4 cup skim milk

1/2 cup Cocoa powder

1/2 cup Old fashioned rolled oats (like Quaker)

1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)

1 egg

1/3 cup applesauce (unsweetened)

1 teaspoon baking powder

1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8”x8”). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

from diabeticenjoyingfood.blogspot.ca

ORANGE TERIYAKI GLAZED SALMON FILET

3 tbsp teriyaki marinade

1/8 tsp fresh ground black pepper

1 lb salmon filet, approximately 1-inch thick

In a small saucepan combine the orange marmalade, the teriyaki marinade, and the fresh pepper. Stir the mixture together over low heat until the marmalade is melted and the mixture is well combined. Allow mixture to cool to room temperature. Take out 3 tablespoons of sauce and set the rest aside.

Place the salmon with the skin side down in a glass baking dish. Brush the 3 tablespoons of the sauce of the top of the salmon. Marinade in the refrigerator for 20 to 30 minutes.

Prepare the grill for direct cooking by oiling the grid. Grill the salmon over medium-high heat for 5 minutes on each side or until the salmon begins to flake with a fork. Serve with the remaining sauce.

Yield: 4 servings

from diabeticenjoyingfood.blogspot.ca

SLOW COOKER SAUSAGE, BEANS, AND RICE

3 celery ribs, chopped

1 onion, chopped

2 garlic cloves, minced

1 3/4 cups tomato juice

2 cans (16-oz each) kidney beans, drained

3/4 tsp oregano

3/4 tsp thyme

1/4 tsp red pepper flakes

12-oz smoked sausage or kielbasa, cut into 1/4-inch slices

3 cups cooked brown rice for serving

Combine the celery, onion, garlic, tomato juice, beans, spices, and sausage in a slow cooker or crock pot.

Place lid on cooker and cook on low 4 to 6 hours.

To serve, ladle the mixture over the hot brown rice.

from diabeticenjoyingfood.blogspot.ca

Pig’s Tail, Peanut and Lotus Root Soup 猪尾花生莲藕汤

Pig’s Tail, Peanut and Lotus Root Soup 猪尾花生莲藕汤

Pig’s Tail, Peanut and Lotus Root Soup 猪尾花生莲藕汤

Ingredients：

1 Pig’s Tail, cut into pieces

150g Peanuts, soaked for 2 hours

200g Lotus Root, cut into thick slices

1000ml Boiling Water

Salt taste

Method :

1. Blanch pig’s tail in boiling water for a short while. Remove and clean. Cook peanuts in hot water for 2 minutes. Dish and drain.

2. Place all ingredients into a double-boiler. Double-boil at high heat for 3 hours. Add salt and taste. Serve. (Serve 4)

Recipe from : Quick & Easy Hawkers’ Fair

Pig’s Tail, Peanut and Lotus Root Soup 猪尾花生莲藕汤

from joycelynpang.blogspot.ca