From Corporate Suit To Kitchen Apron

From Corporate Suit To Kitchen Apron

by Josephine Miin Loy-Bell

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Product Details

ISBN-13: 9781452082806
Publisher: AuthorHouse
Publication date: 11/12/2010
Pages: 148
Product dimensions: 8.50(w) x 11.00(h) x 0.38(d)

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From Corporate Suit To Kitchen Apron

A Beginner's Cookbook
By Josephine Miin Loy-Bell

AuthorHouse

Copyright © 2010 Josephine Miin Loy-Bell
All right reserved.

ISBN: 978-1-4520-8280-6


Chapter One

Mom's Hakka Mui ChoyMom's Hakka Mui Choy

This is an all-time Loy family favorite dish. It is definitely my idea of comfort food. Interestingly all the spouses married to the Loy children have also acquired a taste for this delicious dish.

INGREDIENTS

3 lbs (1.4 kg) of organic pork shoulder 3 to 4 whole garlic heads 2 bunches of Hakka Mui Choy 1 tbsp sugar 2 tbsp dark soya sauce 2 tbsp olive oil

PREPARATION

1. Scald the pork with boiling water and set aside.

2. Peel the garlic.

3. Wash the mui choy to ensure that there are no residual particles. Soak for 1 minute.

4. Cut the mui choy into ½ inch length.

METHOD

1. In a large pot, heat the olive oil

2. Fry the garlic until fragrant but not burnt.

3. Add the pork shoulder and brown the pork on the outside.

4. Add Hakka Mui Choy.

5. Add sugar.

6. Add black sauce.

7. Add water to cover contents.

8. Bring to a boil. Reduce to low heat.

9. Cover and simmer for 2 hours or until meat is tender.

(Note: One can also mix ½ lb ground pork with half bunch of minced mui choy, half tsp corn starch and half tsp black sauce. This is steamed for 30 minutes. The resulting dish is equally appetizing).

Hainanese Sea Cucumber Stew

Growing up, this is another of our favorite dish, definitely served on 1st day of Chinese New Year lunch and enjoyed by all relatives.

INGREDIENTS

3 lbs (1.4 kg) of organic pork shoulder 3 whole garlic heads 8 sea cucumbers 6 chili peppers 20 mushroom Salt & pepper 2 tbsp olive oil

PREPARATION

1. Scald the pork with boiling water. Add black sauce to pork and set aside.

2. Peel the garlic.

3. Soak the sea cucumber overnight and clean well.

4. Remove seed from chili.

5. Soak and clean the mushroom

METHOD

1. Cook the sea cucumber and set aside

2. In a large pot, heat the olive oil in pan.

3. Stir fry the garlic.

4. Brown the pork until coated on the outside.

5. Add the sea cucumber.

6. Add the chili.

7. Add the mushroom.

8. Add salt and pepper to taste.

9. Add boiled water to cover all the contents.

10. Bring to a boil. Then simmer under low heat for 1½ hours or until meat and sea cucumbers are tender.

Mom's Deep Fried Meat BallMom's Deep Fried Meat Ball

This is another of my Mom's must-have dish for Chinese New Year. It is simply delectable and I just loved it as an accompaniment dish with steam boat. Perhaps the secret lies in the delightful blend of where hot soup meets the crispy meat balls.

INGREDIENTS

½ lb (230g) ground pork ¾ cup dried shrimp ¾ cup dried cuttlefish ¾ cup shallot 8 shitake mushroom - minced 2 tbsp tapioca flour Pepper to taste

PREPARATION

1. Mince the dried shrimp into fine small pieces or alternatively, use a food processor.

2. Cut the cuttlefish into small pieces.

3. Mince the shallot into small pieces. I use the food processor to mince it.

4. Soak the mushroom. Cut also into small pieces.

METHOD

1. Mix all the ingredients together. Add the tapioca flour last. (Amount of tapioca flour may vary but it should be sufficient to hold and "glue" all the mixture together).

2. Take sufficient mixture to form a 1½ inch ball shape.

3. Deep fry the meat ball and serve immediately.

Baked Chicken Wings

This was one of the first few dishes I learnt to cook in my life. My college roommate, Carlie Yip (from Seattle, Washington) showed me how to cook this dish and I have adapted it to my taste.

INGREDIENTS

8 chicken wings 2½ tbsp honey

Marinade

2 tbsp dark soya sauce 2 tbsp sesame oil 2 tbsp cooking rice wine 2 tbsp soya sauce 3 tbsp oyster sauce Dash of white pepper

PREPARATION

1. Wash and cut the wing section from the chicken drumlets if you like or you can bake them whole.

2. Put the chicken wings in a large bowl and add all the sauces for the marinade. Add the sesame oil last only after the sauce has sufficiently coated the chicken wings.

3. Set aside in refrigerator overnight. This is preferred but plan on at least 3 hours to marinate the meat.

METHOD

1. Pre-heat oven to 375°F (190°C).

2. Spread chicken wings on baking tray lined with aluminum foil.

3. Bake in oven for 25 minutes.

4. Remove from oven and glaze the wings with honey.

5. Bake the wings for another 5 minutes till golden brown.

Soya Sauce Chicken

This is definitely a comfort food that goes good with rice or porridge. My Mom also makes a version of this with her home-made rice wine.

INGREDIENTS

2 lbs (1 kg) chicken 1 thumb size ginger, minced 1 tbsp minced garlic 5 stalks spring onions cut into 3cm lengths 1 cup warm water 1 tbsp olive oil

MARINADE

3 tbsp sesame oil 1 tbsp minced shallot 5 tbsp light soya sauce 3 tbsp dark soya sauce 3 tbsp cooking wine dash of white pepper

PREPARATION

1. Most of the time, I used chicken breast or chicken tenders for this dish. You can add just the chicken parts that you like, such as wings, thighs, drumsticks, etc.

2. Marinate the chicken and set aside for 3 hours.

METHOD

1. Heat olive oil in a wok. When wok is ready, add garlic, ginger, and half portion of the spring onion and fry till garlic is golden brown.

2. Add in the chicken parts without the marinade and brown the meat for 2 minutes.

3. Pour the marinade into the wok and mix well.

4. Add in the water.

5. Cook all ingredients in the wok over medium heat till they come to a boil.

6. Then reduce heat, cover and simmer for 15 minutes. Stir occasionally while simmering.

7. After 15 minutes, remove cover and continue to simmer for another 5 minutes till gravy is reduced. You can skip this step if you like a lot of gravy.

8. Add in the rest of the spring onions and serve immediately.

Curry Chicken

My sister, Yong, cooked this dish when we stayed at her house summer 2009. I have tried to cook curry chicken many times but the curry gravy always seems to disappear quickly after I add in the potatoes. Ah, the secret lies in pre- cooking the potatoes. This recipe was Yong's creation.

INGREDIENTS

2 lbs (1 kg) chicken 5 red potatoes ¼ cup curry powder 800 ml coconut milk 800 ml water 2 tomatoes 1 green chili 1 red chili 2 stalks curry leave ½ tsp salt

REMPAH (Onion paste)

2 cups shallot 1 head of garlic 2 thin slices of ginger 1 fresh chili (optional)

PREPARATION

1. Grind all ingredients for onion paste until very fine. This process can be prepared up to 2 weeks earlier and stored in the freezer.

2. Dissolve curry powder in 2 tbsp water to form thick paste, mix well.

3. Cut the tomatoes into halves. Deseed the green and red chili.

4. Cook potatoes in a pot of water for 40 minutes. Peel the skin and set aside.

METHOD

1. Add ½ cup of olive oil to fry the onion paste in medium heat until fragrant. Add curry paste and ½ tsp salt. Fry until the excess oil begin to ooze out. Be sure to stir continuously.

2. Add the paste into the pot containing the coconut milk and mix well.

3. Add chicken, salt and curry leave. If gravy does not cover the chicken, add enough water to cover the chicken. Bring it to boil using high heat. Turn to medium heat immediately when it boils. Cook for another 15 minutes. Add potatoes and boil for 20 minutes. Turn off the fire.

4. Add in tomatoes, green and red chili. Curry chicken is ready to be served.

Adobo Chicken

I have first tried this dish in Manila, Philippines and simply love it. Cecilia Cardenas, my BSF teaching leader, shared with me her version of Adobo Chicken and I have adapted this for my family.

INGREDIENTS

1½ lb (680g) chicken parts ½ cup soya sauce ¼ cup white vinegar 2 heads of garlic ½ tbsp peppercorn 2 bay leaves 2 cup water

PREPARATION

1. In a pot, combine all the ingredients. Let it sit for two to three hours in the refrigerator. The peppercorn could be placed in stock bags so that you do not have to try to avoid it while eating.

METHOD

1. Put the pot on high heat and bring it to a boil. Immediately reduce to medium heat and let it simmer for 15 minutes.

2. The dish is ready to be served.

Note:

The original version calls for more vinegar. If you like the extreme sour taste, increase the amount of distilled white vinegar.

Also the original version requires deep frying of the chicken. This is omitted here and makes for a healthier version.

Fried Potato Cutlets (Begedil)

I learnt how to cook this dish from Say Peng & Jo's Indonesian domestic helper. A few of us took cooking lesson from her and it was well worth it.

INGREDIENTS

(Makes 20 Begedil) ½ pound (230 g) ground chicken 6 medium potatoes 3 garlic cloves ½ onion 1 tsp turmeric powder 3 tbsp spring onion 3 tbsp fried shallot ½ tsp pepper ½ tsp salt ¼ cup flour 2 eggs with ½ tsp salt

PREPARATION

1. Boil the potatoes. Mash it and set aside.

2. Mince the garlic and onion.

METHOD

1. Stir fry the ground chicken and set aside.

2. In a mixing bowl, add the mash potatoes, cooked ground chicken and all the remaining ingredients except the eggs. Mix well.

3. Take about 2- 3 tbsp of the mixture and form into a patty. Should be able to make 20 patties depending on the size.

4. Beat the 2 eggs with salt.

5. Dip the patty into the egg mixture ensuring that it is well coated. Then deep fry the patty for about 2 minutes. Turn the patty over and cook for another 1 minute ensuring that the whole patty is cooked.

(Tip: Because it is a lot of work to make this dish, I usually make double portion and freeze one. You can use wax paper to separate the patty for ease of removal later.)

Fried Chicken Wing

A good friend, Rosalind Koh-Goh, cooked this dish for us during Chinese New Year dinner 2004 at her home. It was absolutely fabulous and crispy when you sink your teeth into it. Rosalind, of Peranakan heritage, acknowledged her mom for this recipe.

INGREDIENTS

6-7 chicken wings 1 egg white 3 tbsp corn flour ½ tsp salt ½ sugar to taste

PREPARATION

1. Marinate the chicken wings with all the ingredients and set aside.

METHOD

1. Heat the oil in a frying pan till it is very hot. 2. Place the chicken wings in the pan and immediately reduce heat to low. Fry the chicken wings till golden brown, about 5 to 7 minutes on each side and enjoy.

(Note: Ros told me that the secret of this dish is a good marinade of at least half a day.)

Steam chicken

When I first went to college in Oregon and was craving for home cook comfort food, this was the first recipe my Mom taught me how to cook over the phone from Singapore.

INGREDIENTS

1 lb (500 g) of chicken breast or chicken parts 5 fresh or dried shitake mushrooms 1 thumb size ginger sliced 1 tsp salt ½ tsp ground white pepper

PREPARATION

1. Prepare the mushrooms and cut it into strips.

2. Peel and cut the ginger into fine strips.

3. Marinate the chicken with salt and pepper and set aside for 2 hours.

METHOD

1. Prepare steamer for steaming the chicken. When the water boils, it is ready to steam the chicken.

2. Place chicken in a stainless steel bowl for steaming. Place the sliced ginger and mushrooms on top of the chicken

3. Steam for 30 minutes.

Chicken Pot Pie

INGREDIENTS

¾ lb (350 g) chicken breast 2 cloves garlic minced 1 carrot 1 shallot 1 onion 1/3 cup unsalted butter 1/3 cup all purpose flour ½ cup frozen peas 2 cups chicken broth 1 tsp salt 1/3 tsp ground pepper 2/3 cup milk 1 sheet/8 oz puff pastry

PREPARATION

1. Cut chicken breast into bite size.

2. Slice the carrot into ¼ in length.

3. Chop the onion and shallot into ¼ in length.

4. Cut the puff pastry to the diameter of the bowl plus 1 extra inch so that you can fold the pastry over the bowl and completely cover it.

METHOD

1. Melt butter over medium heat.

2. Fry the garlic until fragrant.

3. Add the onion and shallot. Fry till onion is translucent.

4. Add chicken and sauté.

5. When chicken is half cook, stir in the flour, salt and pepper. Stir continuously until mixture is bubbly.

6. Remove from heat. Add the broth and milk.

7. Bring to a boil stirring continuously for 1 minute.

8. Add in the peas and carrots.

9. Dish the chicken mixture into four 6 inch oven-safe bowl. Spread pastry over the top of bowl and bake in pre-heated oven at 350°F (180°C) for 40 minutes.

Steam Black Bean Sauce chicken

This dish is easy to prepare and ideal for days when you do not have a lot of time to cook.

INGREDIENTS

1 lb (500 g) of chicken breast or chicken parts 2 tbsp of black bean sauce 1 tbsp of plum sauce

PREPARATION

1. Mix chicken with black bean sauce and plum sauce and set aside in the refrigerator.

2. Place the marinated meat in a stainless steel bowl.

METHOD

1. Prepare steamer for steaming the chicken.

2. When water comes to a boil, place the stainless steel bowl in steamer.

3. Steam for 30 minutes.

(Note: One can substitute chicken for turkey breast or pork ribs. It is equally appetizing.).

Turkey with Mushroom & Zucchini

Limited resources beget creativity. Look in your refrigerator for what is calling to be cooked and let your taste buds be thrilled.

INGREDIENTS

¾ lb (340 g) turkey breast 1 zucchini 4 oz (113 g) white mushrooms 1 yellow onion (use Vidalia onion if available) 1 shallot 1 tsp garlic minced ¼ tsp salt Dash of ground pepper

PREPARATION

1. Slice and cut the zucchini to bite size.

2. Cut the mushrooms into half.

3. Cut onion into half then slice into quarter inch width.

4. Slice the shallot into quarter inch width.

5. Cut turkey breast into bite size.

METHOD

1. Heat the olive oil in a wok.

2. Fry the garlic until fragrant but not burnt.

3. Add the onions and shallot. Fry for 3 minutes or till onion is translucent.

4. Add the turkey breast and cook till almost done.

5. Add zucchini and fry for 2 minutes.

6. Add mushrooms.

7. Fry till done, another 3 minutes.

8. Add salt and pepper to taste.

Turkey with Bell Pepper & Basil

INGREDIENTS

1 lb (500 g) turkey breast tenderloin 3 cloves garlic minced 1 orange bell pepper 1 red bell pepper 1 onion ½ cup of fresh basil 1 tbsp soya sauce 1 tsp dark soya sauce

PREPARATION

1. Cut the bell peppers into strips.

2. Cut the onion also into strips.

3. Cut the turkey breast into bite size.

METHOD

1. Heat the olive oil in a wok.

2. Fry the garlic until fragrant but not burnt.

3. Add onion and fry until onion is translucent.

4. Add the turkey breast and fry till cooked.

5. Add the bell peppers.

6. Add the soya sauce and dark soya sauce.

7. Add sugar.

8. Lastly add the fresh basil, stir fry briefly and dish out onto a serving dish.

(Note: For a spicy version of this dish, you can add some red chili sliced into strips after step 5. Chicken breast works equally well for this recipe.).

(Continues...)



Excerpted from From Corporate Suit To Kitchen Apron by Josephine Miin Loy-Bell Copyright © 2010 by Josephine Miin Loy-Bell. Excerpted by permission of AuthorHouse. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Contents

iv....................Introduction 3....................Mom's Hakka Mui Choy 4....................Hainanese Sea Cucumber Stew 6....................Mom's Deep Fried Meat Ball 8....................Baked Chicken Wings 10....................Soya Sauce Chicken 12....................Curry Chicken 14....................Adobo Chicken 16....................Fried Potato Cutlets (Begedil) 18....................Fried Chicken Wing 20....................Steam chicken 22....................Chicken Pot Pie 24....................Steam Black Bean Sauce chicken 26....................Turkey with Mushroom & Zucchini 28....................Turkey with Bell Pepper & Basil 30....................Turkey Meat Ball 32....................Pot Roast 34....................Chicken Tenders 36....................Beef Rice Bowl 40....................Steam Pomfret 42....................Cereal Prawn 44....................Baked Salmon Teriyaki 46....................Dried Shrimp Chili (Hae Bee Hiam) 50....................Chawan Mushi 52....................Potato Omelette 54....................Egg Salad Sandwich 58....................Cabbage Chap Chye 60....................Stir Fry Chinese Broccoli (Gai Lan) 62....................Sambal Water Convolvulus (Sambal Kangkong) 66....................Black Bean Soup 68....................Lotus Root Soup 70....................Potato Carrot Soup 74....................Fried Carrot Cake 76....................Steam Carrot Cake 78....................French Toast 80....................Fried Ham and Cheese Sandwich 82....................Fried Bee Hoon (Rice Vermicelli) 86....................Pesto Sauce 88....................Pasta Primavera 90....................Pasta with sundried tomatoes 92....................Pasta with Ground Chicken & Vegetables 94....................Salami and Olives Pizza 98....................Spinach Bowtie Pasta Salad 100....................Potato Salad 102....................Greek Salad 104....................Festive Salad with Lingonberry Dressing 106....................Garden Salad 110....................Kueh Lapis (Layered Cake) 112....................Carrot Cake 114....................Chocolate Cake 116....................Banana Bread 118....................Cup Cakes 120....................Pineapple Tarts 122....................Oatmeal Cookies 124....................Thai Ruby Dessert 126....................Ondeh Ondeh (Sweet Potato Ball) 128....................Pulut Hitam (Black Rice Dessert) 130....................Avocado Shake 132....................Smoothie 136....................Apricot Jam 138....................Kaya (Coconut Jam)

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From Corporate Suit To Kitchen Apron 5 out of 5 based on 0 ratings. 4 reviews.
Angela_Ng More than 1 year ago
Normally well-guarded secrets, Josephine Bell has generously shared recipes from her Mom and friends in her book "From Corporate Suit to Kitchen Apron". Now we can enjoy the gastronomic bliss which she promises in her book! I tried her "Cereal Prawn" recipe and my family and relatives thoroughly enjoyed the dish during our Chinese New Year reunion dinner. The instructions were easy to follow and the pictures of the dishes accompanying each recipe are a great help to a novice cook like myself.
PaulaLeber More than 1 year ago
The thing that sets this book apart from others is that, it is simple and clear. The pictures are a great reference and help you be more confident with the simple instructions. I have a family who is very picky. These recipes helped turn my picky eaters around and they beg me to make "something" from the "book". I am thankful for this outstanding recipe book. It has turn dinner time into a wonderful experience daily with my boys...
lovecooking More than 1 year ago
This cookbook is a true delight! The recipes are easy to follow, making it accessible to the novice in the kitchen. The large font of the print also makes the recipes easy to read. If your children enjoy cooking, they'll love this cookbook too! I love the fact that the Contents lists the recipes by Main Components (e.g., Pork, Chicken, Egg) so that you can search by what food item you are craving. Also, each recipe is accompanied by a large photo that makes the food look so tantalizing, you want to try ALL the recipes! The introductions to the recipes also are a charming touch! I've already tried my hand at a few recipes and I'm looking forward to trying them all!
BellaBlue More than 1 year ago
One word describes this book...YUM!! I am a busy, working mom with very little time to cook and I have been looking for a cook book that has food that feels easy to cook, but is also delicious. "From Corporate Suit to Kitchen Apron" has a wonderful assortment of delicious recipes. Best of all it has pictures for every recipe! That's my favorite part. I have a hard time getting motivated to cook, but looking through Ms. Josephine Miin Loy-Bell's cook book inspires me to cook!