Allspice: Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves
Aniseed: Fennel seed or a few drops anise extract
Cardamom: Ginger
Chili Powder: Dash bottled hot pepper sauce plus a combination of oregano and cumin
Cinnamon: Nutmeg or allspice (use only 1/4 of the amount)
Cloves: Allspice; cinnamon; or nutmeg
Cumin: Chili powder
Ginger: Allspice; cinnamon; mace; or nutmeg
Mace: Allspice; cinnamon; ginger; or nutmeg
Nutmeg: Cinnamon; ginger; or mace
Saffron: Dash turmeric (for color)
HERB SUBSTITUTION CHART
Basil: Oregano or thyme
Chervil: Tarragon or parsley
Chive: Green onion; onion; or leek
Cilantro: Parsley
Italian Seasoning Blend: of any of these: basil, oregano, rosemary, and ground red pepper
Marjoram Basil; thyme; or savory
Mint Basil; marjoram; or rosemary
Oregano: Thyme or basil
Parsley: Chervil or cilantro
Poultry Seasoning: Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary
Red Pepper: Dash bottled hot pepper sauce or black pepper
Rosemary: Thyme; tarragon; or savory
Sage Poultry seasoning; savory; marjoram; or rosemary
Savory: Thyme, marjoram; or sage
Tarragon: Chervil; dash fennel seed; or dash aniseed
Thyme: Basil, marjoram; oregano; or savory
Friday, May 02, 2008
Monday, February 11, 2008
Lemon Grass Chicken Soup
Ingredients:
1 kg mid-joint wings
400gm shallot (peeled only - retain whole piece)
4 stalks lemon grass/serai (smashed)
500 ml water
Seasoning:
some salt to taste
1 cube of chicken stock
Marinade:
1 1/2 tbsp oyster sauce
1/2 tbsp dark soy sauce
Method
1. Wash & drain dry the mid-joint wings, then season with some salt, leave aside for 30 mins.
2. After 30 mins, season with 1 1/2 tbsp oyster sauce & 1/2 tbsp dark soy sauce, use a spoon to stir it until sticky or mix well and leave it aside for 30 mins.
3. After 30 mins, put the patted lemon grass, shallot, seasoned mid-joint wings and chicken stock cube into a claypot, add 500 ml water bring them to boil.
4. When see boiling bubbles, reduce to small fire to continue to boil for 30 mins.
5. 10 mins before time due, add seasoning to taste, then let it continue to boil for 10 mins, then off fire, to serve.
Note: This soup works well for a windy tummy, can be eaten by all members of the family.
1 kg mid-joint wings
400gm shallot (peeled only - retain whole piece)
4 stalks lemon grass/serai (smashed)
500 ml water
Seasoning:
some salt to taste
1 cube of chicken stock
Marinade:
1 1/2 tbsp oyster sauce
1/2 tbsp dark soy sauce
Method
1. Wash & drain dry the mid-joint wings, then season with some salt, leave aside for 30 mins.
2. After 30 mins, season with 1 1/2 tbsp oyster sauce & 1/2 tbsp dark soy sauce, use a spoon to stir it until sticky or mix well and leave it aside for 30 mins.
3. After 30 mins, put the patted lemon grass, shallot, seasoned mid-joint wings and chicken stock cube into a claypot, add 500 ml water bring them to boil.
4. When see boiling bubbles, reduce to small fire to continue to boil for 30 mins.
5. 10 mins before time due, add seasoning to taste, then let it continue to boil for 10 mins, then off fire, to serve.
Note: This soup works well for a windy tummy, can be eaten by all members of the family.
Saturday, January 26, 2008
Spinach Eggdrop Soup
Ingredients:
150g spinach or kow ki chye(removes stems and wash)
1 egg (beaten)
200g Minced pork
20 pieces fishballs
1 pkt of soft silken toufu (soak in hot water)
4 bowls stock or water (1 bowl = 250 ml)
salt to taste
Seasoning for minced pork
1 tsp light soya sauce
1/4 tsp pepper
1 tbsp cornflour
(abve 3 item mixed well with minced pork then add in 1/2 tsp sesame oil)
Method:
1. Bring water to boil, add 1 piece chicken stock cube to make stock soup.
2. Once water boiling hot, add in the minced pork, then let it cooked.
3. When the minced pork is cooked, add in toufu, fishballs, when fishballs float up, remove the fishballs put onto a plate
4. Add in spinach then when it turn to more greenish, off fire.
5. Pour in the beaten egg and cover.
6. After 5 mins, ready to serve.
150g spinach or kow ki chye(removes stems and wash)
1 egg (beaten)
200g Minced pork
20 pieces fishballs
1 pkt of soft silken toufu (soak in hot water)
4 bowls stock or water (1 bowl = 250 ml)
salt to taste
Seasoning for minced pork
1 tsp light soya sauce
1/4 tsp pepper
1 tbsp cornflour
(abve 3 item mixed well with minced pork then add in 1/2 tsp sesame oil)
Method:
1. Bring water to boil, add 1 piece chicken stock cube to make stock soup.
2. Once water boiling hot, add in the minced pork, then let it cooked.
3. When the minced pork is cooked, add in toufu, fishballs, when fishballs float up, remove the fishballs put onto a plate
4. Add in spinach then when it turn to more greenish, off fire.
5. Pour in the beaten egg and cover.
6. After 5 mins, ready to serve.
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