250 International Home Cooked Recipes PLUS 80 Celebrity Chef's Cheesecake Recipes

A fabulous collection of 250 classic tried-and-trusted family recipes celebrating the best of world cuisine. It includes soups, appetizers, fish and shellfish, meat, poultry and game, vegetarian dishes, pasta, pizza, vegetables, salads, hot and cold desserts. These are easy to follow recipes for every occasion, from simple family suppers, smart dinner party ideas and summer salads to teatime treats.

A irresistible collection of 80 celebrity chef's cheesecake recipes provide you mouth watering cheesecake recipes on different kind of flavors. It includes baked cheesecake such as raspberry cheesecake, Boston cheesecake, blueberry cheesecake, and cookies 'n' cream cheesecake; and chilled cheesecake such as tiramisu cheesecake, lychee cheesecake, lemon cheesecake and chendol cheesecake (specialty from South East Asia). Each recipe is tagged with glorious photograph and clear step by step instructions.

 

Steamed Fish with Fermented Black Beans Recipe

Steamed Fish with Fermented Black Beans Recipe

Ingredients:

  • 1 whole fish (about 1 2/3 lbs)

  • 2 oz pork tenderloin

  • 1 tablespoon soy sauce

  • 2 tablespoons oil

Ingredients A:

  • 1 teaspoon salt

  • 1 tablespoon cooking wine or sherry

  • Dash of black pepper

Ingredients B:

  • 2 tablespoons fermented black beans

  • 1 tablespoon chopped green onions

  • 1 tablespoon chopped ginger root

  • 1 tablespoon chopped garlic clove

  • 2 teaspoons chopped hot red pepper

Method:

  1. Scale and clean the fish, pat dry. Rub the exterior and interior surface of the fish with mixture Ingredients A. Transfer the fish to a heatproof platter

  2. Cut the pork tenderloin into cubes and sprinkle them on the fish. Sprinkle Ingredients B and soy sauce on top of the fish. Put 1 cup of water in the wok and bring to boil. Place the heatproof platter, with the fish, in the wok and steam over high heat for 10 minutes, or until the fish is just cooked (do not overcooked).

  3. Place 2 tablespoon oil in the hot wok. when the oil is very hot, drizzle it over the fish. Steaming time may vary due to size and thickness of fish.

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