Wednesday, September 26, 2007

Indian Pilaf

For 4 people

300g basmati rice
1 tbsp cooking oil
1 ground onion
2 glosses of garlics, finely chopped
1 tsp fenouil seeds
1 tbsp sesame seeds
1/2 tbsp curcuma powder
1 tbsp cumin powder
1/2 tbsp marin salt
2 girofle
3 glosses of cardamome
6 black pepper seeds
50 cl of chicken stock
some curry leaves

1.Rinse the rice and put them in a salad bowl. Cover them with water just at the level of the rice.
2. In a frying pan, heat up the cooking oil, add in the onion and garlics until the good smell coming out.
3. Add in the fenouil seeds, sesame seeds, curcuma, cumin, the salt, the girofle, the cardamome and the black pepper seeds. Fry them for a while until they smell good.
4. Add in the rice, fry them each 2 minutes until the rice become opaque.
5. Add in the chicken stock and let it boil.
6. Cover the frying pan, reduce the fire and let it simmer for 15-20 minutes, or until the water is absorbed.
7. Take the frying pan off the stove, let it cool down for 5 minutes, then fix the rice with some curry leaves for garnishing.
8. Best serve with curry chicken.

Monday, June 18, 2007

Chocolate cake (French version)

Hubby tried out this on Sunday and it was smelling extremely good during the baking. I ate two pieces. I usually don't like the chocolate cake here bcos it's always too sweat for my taste and they eat it with crème anglaise (English cream) which I hate. I'm so happy we finally found one recipe that suit our taste. Thanks lao gong!

Preparation: 20 minutes
Baking: 30 minutes
Served: 6 to 8 people

  • 200g (7 oz)of black chocolate
  • 125g (4.4 oz) of butter
  • 100g (3.5 oz)of flour
  • 1 pack of yeast (10g, 1/3 oz)
  • 4 eggs
  • 200g (7 oz) of sugar
  • a pinch of salt
1. In a pan, melt the butter and chocolate separately. Take it out from the stove and add the yeast and flour.
2. Preheat the oven to 180°C or 350°F.
3. In a bowl, beat the yellow egg york and the sugar until the mixture becomes white colour.
4. Mix it with the chocolate.
5. Now beat the egg white with a pinch of salt and later add it to the chocolate.
6. Spread some butter and flour on a baking dish, then slowly pour the mixture into it.
7. Bake for 30 minutes. When it's almost time, check it with a folk. If the folk remains dry then the cake is ready. Take it out from the oven and let it cold down a bit before taking the chocolate cake out from the baking dish.


  • 200 g de chocolat noir (7 oz)
  • 125 g de beurre (4.4 oz)
  • 100 g de farine (3.5 oz)
  • 1 sachet de levure ou poudre à pâte (10 g, 1/3 oz)
  • 4 oeufs
  • 200 g de sucre (7 oz)
  • 1 pincée de sel


    Dans une casserole, faites fondre le beurre et le chocolat. Retirez du feu puis incorporez la levure et la farine.
    Préchauffez votre four à 180°C (thermostat 6, a).
    Dans une jatte, battez les jaunes d'oeufs avec le sucre jusqu'à ce que le mélange blanchisse. Mélangez-le au chocolat.
    Battez les blancs en neige avec une pincée de sel. Ajoutez-les au chocolat.
    Versez la préparation dans un moulé à manqué beurré et fariné (26 à 28 cm de diamètre).
    Enfournez pendant 30 min. Surveillez la fin de la cuisson en piquant le gâteau avec la lame d'un couteau : elle doit ressortir sèche. Laissez refroidir avant de démouler.
This recipe is being taken and tested from odelices .

Friday, June 15, 2007

A simple French dinner

Since I have so many vegetables on hand, I decided to use some of them for dinner.

Yesterday my French grandma and my FIL came to visit us, and she taught me how to cook nice zucchini.

Bake Zucchini
Served: 2 people
Preparation: 25 minutes

1. 2 zucchinis
2. 1 tsp of olive oil
3. a pinch of black pepper
4. some Gruyère cheese or any type of cheeses you like, cut into small pieces and spread them around

1. Cut 2 smalls zucchinis into slices and arrange them into a baking dish.
2. Spread the olive oil, black pepper and cheese on top.
3. Bake in preheat oven 200 degree celcius for 25 minutes or when the cheese turn brown.

Note: I baked the zucchini with two fish fillets, marinated with curry paste.

Pan fry potatoes
Served: 2 people
Preparation: 25 minutes

1. 3 big potatoes (like the one shown on the first picture)
2. 1 tbsp herbs of provence
3. salt and pepper to taste
4. 2 tbsp of oil

1. Cut potatoes into slices, it's at your preference to peel off the skin
2. Heat the frying pan/wok with the oil.
3. When the oil is ready, put in the potatoes slices.
4. Spread the herbs, salt and pepper and stir fry them so that the potatoes are well coated with the herbs.
5. Turn down the stove to medium and cover the frying pan/wok to have the smoke effect. Do not overburn the potatoes.
6. Let the potatoes smoke for 10 minutes or until they are soften.

You can have the French patisserie as dessert, so yummy!

Thursday, June 14, 2007

Get information from Masterseek

As a student we will always have the need to do research on certain companies, either for the course works or to find a job. It comes in handy when it exists a website like, who provides company profile, products, news, management and websites, and it's not only limited to USA.

Why not try it out yourself?

Monday, June 11, 2007


Served: 8 people
Preparation: 15 minutes

4 avocados
1 lime - if the lime is juicy don't put everything
1 pack of fresh coriander
1 tomato
1 onion
1 tbsp cumin powder
some drops of Tabasco (optional)
pinch of salt + black and white pepper

1. Put all the ingredient in a big salad bowl
2. Mixe well
3. Put it in the fridge for at least an hour before serving with some tortilla chips

Monday, June 4, 2007

Bloggerwave is for real

So many bloggers talking about their 5 digits income by writing posts. They said it's easy money. But why should I trust them? They can say whatever they want in their posts and generate traffics. With lots of traffics they can then attract advertisement.

So, I tried it myself. And, it works!! I got my $10 paid in my palpay account by writing a post about Bloggerwave in my personal blog

If you don't trust me, try it out yourself.


Friday, June 1, 2007

Tiger Prawn Curry

Served: 3
Preparation: 30 minutes

2tbsp cooking oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1tbsp chopped ginger
2tbsp Lee Kum Kee curry paste
1 chopped medium tomatoes
150ml water
1 packet 400g raw peeled tiger prawns
1 small handful fresh parsley leaves
some chives (optional)

1. Heat the oil in a large saucepan. Add the onion, garlic and ginger and cook, stirring, for 4 to 5 minutes until softened.

2 Add the curry paste and cook, stirring, for 1 minute then stir in the tomatoes and water. Bring to the boil, reduce the heat slightly and simmer for 10 minutes until slightly reduced and thickened.

3 Add the tiger prawns to the pan and continue to simmer for 4 to 5 minutes until the prawns turn pink.

4 Stir in the fresh parsley leaves and chives and serve straight away with cooked rice.

Recipe modified and tested from:

I'm using the photo from the above website as well. The next time I cook this dish, I will take my own photo and upload it here.