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 Pomfret with Ham and Mushroom Slices Recipe

Steamed Pomfret with Ham and Mushroom Slices Recipe

Ingredients:

  • 1 whole pomfret (about 1lb)

  • 8 slices cooked ham

  • 4 Chinese black mushrooms, cut in half

  • 1/2 tablespoon soy sauce

  • 1 tablespoon melted chicken fat or sesame oil, or corn oil

  • 10 1-inch pieces of green onion

Ingredients A:

  • 1 tablespoon cooking wine or sherry

  • 1/2 tablespoon salt

  • 1 green onion, cut into 6 pieces

  • 2 slices ginger root

Method:

  1. Scale and clean the fish. Diagonally make 4 cuts, 1 inch apart, on both sides of the fish.

  2. Rub mixture Ingredients A on the fish and inside the cuts. Place a slice of ham and Chinese mushroom in the cuts. Place the fish on a heatproof plate then pour the soy sauce and melted chicken fat on the fish

  3. Bring water to a boil; steam the fish over high heat for 8 minutes. Remove the heatproof plate and drain the liquid from the plate (retain).

  4. Transfer the fish to a serving plate; sprinkle with green onion. Drizzle 1 tablespoon boiling oil over the fish then pour the retained liquid over the fish. Serve

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