Cuisine Recipes
Self-scribed secret recipes for both authentic Chinese and Western cuisines
Pastéis de Nata
| Ingredients | Workflow |
|---|---|
| - Egg 83 g (one and half large eggs) - White sugar 60 g - Whipping cream 236 ml (8 oz) - Milk 81g - Frozen tart shells | Step 1. Mix a small portion of milk with sugar and Bain-marie heating till sugar melts. Step 2. Add egg and whipping cream with the rest of the milk. Step 3. Strain through a fine sieve. Step 4. Use a spoon to add the mixture into each tart shell. Step 5. Pre-heat the oven to 450 °F. Step 6. Bake for 10 minutes, then rotate 180° and bake for another 10 minutes. |
Paella
| Ingredients | Workflow |
|---|---|
| - White shrimp 12 pcs - Mussels 12 pcs - Scallops 10 pcs - Squids 70 g - Yellow onion half - Sweet peas 120 g - Red pepper half - Garlic half - Tomato half - Saffron threads ½ tsp - Chicken broth 300 g - White wine 200 mL - Salt ½ tsp - Extra virgin olive oil 2 tsp - White rice 350 g | Step 1. Add salt and saffron threads inside a boiling pot. Step 2. Add chicken broth, then switch on high heat till boiling for 5 min. Switch off the heat and the preparation ready. Step 3. Add olive oil inside another large frying pan over medium heat. Step 4. Add fine-chopped onions and red peppers. Sauté until onion is translucent. Add fine-chopped garlic. Step 5. Add peeled tomatoes and rice, stir nicely for 2 min. Then add the sweet peas. Step 6. Add white wine. Stir for 2 min or till the alchohol evaporates. Step 7. Switch on low heat. Add the prepared chicken broth in Step 2 to the pan in five separate portions. Stir diligently each portion until no visible liquid remains before adding the next portion. Step 8. After adding the fifth portion, stop stirring. Add the white shrimps, mussels, scallops, and squids, spreading it evenly over the rice. Step 9. Cover with a lid and let it stay over medium heat for 3 minutes. |
