Cream cheese Shrimp Springroll

INGREDIENTS

• 6 tablespoons Herbs & Garlic cream cheese
• 6 Large Shrimp
• 6 Spring Roll pastry
• 1 pinch Salt & Pepper

DIRECTIONS

1. clean, dry & butterfly the shrimp, sprinkle with salt & pepper
2. stuff each shrimp with cream cheese & wrap with spring roll pastry
3. deep-fry in vegetable oil on medium high heat until spring roll turn golden brown
4. serve with plum sauce

• Cook Time
  5 min.
• prep time
  5 min.
• yields
  3 serv.

Cream cheese Custard Xmas Star

INGREDIENTS

• 2 Egg yolks
• 4 ounces Cream
• 2 ounces Condensed milk
• 4 ounces Water
• 1 tablespoon Cornstarch
• 1 teaspoon Vanilla extract
• 85 grams Philadelphia Light cream cheese
• 1 10x10 inches Butter puff pastry
• 1 Egg (beaten)
• 12 Cherries in syrup (drained)
• 1 tablespoon Power Sugar

DIRECTIONS

1. Mix cornstarch with water until no lumps, stir in egg yolks, cream, condensed milk & vanilla extract
2. Cook mixture in saucepan on low heat, stirring constantly until smooth & thickens.
3. Remove saucepan from heat then add cream cheese & mix well.
4. Preheat oven to 390 degree Fahrenheit
5. Cut puff pastry with 2 inches Star cutter & line each star on a butter greased baking pan, brush edges of star with egg wash.
6. Drop 1 teaspoon of cream cheese custard on center of star, then put a cheery on the custard.
7. Bake for 10-12 minutes, let cool & sprinkle with powder sugar.

• Cook Time
  10 min.
• prep time
  20 min.
• yields
  4 serv.

Cherry chocolate Shrimp

INGREDIENTS

• 12 Large Shrimp, shelled & deveined
• 1 pinch Black pepper
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 1/2 cup All purpose flour
• 1/2 cup Milk
• 1 Egg
• 1 tablespoon Vegetable oil
• 1/2 cup Herb & garlic cream cheese
• 1 tablespoon Shredded coconut
• 12 cups Cherries in syrup, diced
• 4 tablespoons Syrup from cherries
• 2 ounces Semi-sweet chocolate chip
• 1/4 teaspoon Cinnamon powder
• 2 tablespoons Heavy cream

DIRECTIONS

1. Clean & dry shrimp, season with black pepper
2. Heat 2 inches oil to 375 degree Fahrenheit
3. Mix together salt, baking powder & flour, whisk in milk, egg, oil & cream cheese until smooth
4. Dip shrimp into batter, then deep fry for 3-5 minutes , garnish with coconut
5. Melt chocolate with syrup on low heat
6. Stir in cinnamon powder, cherries & cream, serve warm

• Cook Time
  10 min.
• prep time
  15 min.
• yields
  4 serv.

Dim sum - Curry Chicken Sticky Rice

Sticky rice is the most popular dim sum in Asian restaurants. They come in all shapes and styles that are unique to different cultural backgrounds. But making it is very time consuming for such a small snack ! Now, lets try this simple recipe and enjoy the goodness of traditional dim sum.

Makes 4 servings

1.5    cup                   Gluten Rice, wash and drain

10     oz                     Chicken broth

2      pieces                Boneless Chicken thigh, cut into small pieces, about 8 ounces.

2      tablespoon         Mixed Vegetables, from frozen.

1      tablespoon         Curry powder (McCormick Mild or Medium)

1/4   teaspoons.         Cayenne pepper (optional)

2      tablespoon         Coconut milk

2      tablespoon         Cooking oil

2      Sheets                Lotus or bamboo leaves (soaked then cut to 2" squares)

4                                 Flat base heat safe cups about 2" high by 2.5" wide (or ramekin) 

Directions

Soak leaves in cold tap water to soften (about 15 minutes), then cut into 8 squares that would fit the top and bottom of the flat base cup. 

Heat skillet on medium heat, with  1 tablespoon oil, stir fry rice for 2 minutes or until slightly dry and sticky.

Turn to high heat, add chicken broth a little at a time while stirring the rice and let bring to a boil, cover with lid and reduce heat to low and simmer for 10 minutes or until all broth has been absorbed. Turn heat off still covered with lid & let stand aside.

In a medium frying pan, heat 1 tablespoon oil on medium heat, stirfry chicken for 2 minutes, add mixed vegetable and curry powder, cook for 1 minute, add coconut milk and stir well. Remove from heat.

Prepare steamer on high heat.

Grease the cups lightly, line a leaf on the bottom, scoop 2 tablespoon sticky rice to cover the leave, add 2 tablespoon of curry chicken on the rice, cover curry chicken with second layer of rice then press down hard with the back of the spoon to compress. Cover top with a leaf.

Steam 5 minutes for the aroma of the leaves to fuse into the glutinous rice. Remove from heat and let stand for 2 minutes. Remove rice cake from cup by running a knife around the side, turn the cup upside-down on a plate. Serve hot.

PREP:  10 mins

COOK: 30 min

READY: 40 mins

Quick Recipes - 20 minutes gourmet dinner

Chili Seafood mashed potatoes

INGREDIENTS

4 ounces Scallop

4 Large shrimp (cleaned & deveined)
130 grams Tomato basil cooking cream cheese
2 tablespoons Habanero Heat shredded cheese
2 teaspoons Lemon juice
2 Medium Potato
3 tablespoons Butter
1/2 cup Milk
1 pinch Salt
1 pinch Black pepper

DIRECTIONS

1.  Clean & cut potatoes into quarters, cook in boiling water for 15 minutes or until soft.

2.  Meanwhile, melt 1 tablespoon of butter on medium heat to cook seafood, add lemon juice , salt &      pepper , remove from heat when seafood is cooked n set aside .

3.  Drain & mash potatoes with 2 tablespoon of butter & milk until smooth & spread on baking plate.

4.  Spread tomato basil cream cheese on mashed potatoes, line seafood on top of cream cheese & sprinkle with Habanero cheese.

5.  Bake in 350 degree Fahrenheit oven for 5 minutes or until cheese bubbles, serve hot.