Daily Cooking with Delishar

Sharon Lam

Description

There's no better time to bond with your loved ones than at the dining table. Author of popular cooking blog Delishar.com, Sharon Lam shows how you can prepare delicious home-cooked meals with minimum effort and maximum enjoyment every day of the week. In this collection, you'll find 45 scrumptious dishes that the whole family will love, from hearty one-pot meals such as beef yakisoba and kung bao chicken pasta to all-time favourites like crispy phad thai wings and teriyaki-glazed salmon. Sharon also shares essential advice on meal planning and food storage as well as insightful kitchen tips and tricks, all designed to make home-cooking fun and accessible.

Informations

• Publié par: Marshall Cavendish International
• Date de parution: 13 janvier 2017
• Nombre de lectures: 0
• EAN13: 9789814771979
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

Daily Cooking with
Delishar
Sharon Lam
Editor: Melissa Tham Designer: Benson Tan Photography by Sharon Lam
Copyright 2017 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: [phone] E-mail: [e-mail] Website: www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential or other damages.
Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Marshall Cavendish is a registered trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing-in-Publication Data
Name(s): Lam, Sharon. Title: Daily cooking with Delishar / Sharon Lam. Description: Singapore : Marshall Cavendish Cuisine, [2017] Identifier(s): OCN 962746474 | ISBN 978-981-47-7117-7 (paperback) | eISBN 978-981-47-7197-9 Subject(s): LCSH: Cooking.| Cooking, Asian.| Cookbooks. Classification: DDC 641.5--dc23
Printed by Times Offset (M) Sdn Bhd
This book is for my husband, Devin Kay, who has been my biggest fan and my most dependable pillar of support.
It is also for my cheeky children, Melody and Peighton Kay, for being my most honest taste testers, and for always keeping me motivated.
I would also like to dedicate it to my mother, Jessie Loh, for always being there for me. Mum, you are my biggest role model. Your strength, resilience and perseverance have definitely rubbed off on me.

Contents
Acknowledgements 7 Introduction 9 Tips Tricks
Freezing Raw Meat 11 Thawing Raw Meat 11 Freezing Herbs Spices 13
Substituting Dried Herbs for Fresh Herbs 14
Meal Planning to Reduce Wastage 16
Soups
7-Minute Egg Drop Soup 22 Apple and Pear Pork Rib Soup 24 Tom Yum Fish Soup 26 Napa Cabbage and Meatball Soup 28 Peppery Bak Kut Teh 30 Soy Dashi Ramen 32
One-pot Meals
Thai-style Crab Fried Rice 36 Thai-style Stir-fried Noodles 38 Tomato Omurice 40 Basil Beef Lettuce Wraps 42 Green Curry and Basil Fried Rice 44 Beef Yakisoba 46 Salted Egg Fried Rice 48 Dry Beef Hor Fun 50 Mui Fan 52
One-pan Roasted Chicken and Vegetables 54
Chicken Fajita Wraps 56 Kung Bao Chicken Pasta 58 Beef Fajita Spaghetti 60
Western Dishes
Baked Chicken Fries 64 Loaded Mac and Cheese 66 Easy Cheese Burger 68 Chicken Puff Pastry Pie 70 Shepherd s Pie 72 Crispy Skin Rosemary Chicken 74
Pan-seared Salmon with Macadamia Pesto Pasta 76
Asian Dishes
Kung Bao Wings 80 Braised Pork in Sweet Soy Sauce 82
Steamed Egg Custard with Minced Meat Topping 84
Pan-fried Stuffed Brinjal 86 Turmeric Mackerel with Ginger Sauce 88 Seared Duck with Hoisin Sauce 90 Crispy Pad Thai Wings 92 Minced Meat with Salted Egg Tofu 94 Stir-fried Pork Belly and Cabbage 96 Mapo Tofu 98 Curry Chicken 100 Minced Meat and Potatoes 102 Sweet-sour Chicken 104 Thai Red Curry Spatchcock Chicken 106 Stir-fried Pork and Garlic Shoots 108 Teriyaki-glazed Salmon 110 Crispy Seafood Tofu 112 Seared Scallops with XO Sauce 114 Garlic and Lemongrass Wings 116
Glossary of Terms 118 Weights Measures 120

Acknowledgements
I would like to say a big hearty thank you to my readers for your support since day one of my cooking blog, Delishar.com. Your generous feedback, encouragement and compliments are what keep me going. Without you, this book would not be possible.
Thank you, Melissa, my editor for the opportunity to create this book. You have been so patient, supportive and accommodating. And of course the publishing team for piecing everything together.
I m grateful for my little girls, Melody and Peighton (the Kay-girls). They are also my biggest fans, always proudly exclaiming how their mummy is the best cooker ever . The Kay-girls are my most honest and pickiest test-subjects, and are brutally honest about my food. But they always appreciate my efforts and push me to innovate in order to cook better. They are never bashful about letting me know that they are proud of me.
And most importantly, my dearest husband Devin, for being so supportive, loving and encouraging, and for being my most loyal fan! I am immensely appreciative of the kitchen and office he provided me to make all this possible. He stepped out of his comfort zone, and has been ever so adventurous with the food I make and has never complained about being my personal taste tester. My husband is the one that ignited my culinary passion and is the inspiration behind many of my creations.

Introduction
Thank you so much for picking up this book! I m so glad that you re reading this, because I have had so much fun working on this and thinking about how your culinary journey is going to evolve, trying out these delicious recipes that I ve put my heart and soul into creating!
I m happily married to a wonderful and supportive American husband and blessed with 2 amazing girls, but while we do like to try new things together - there can be preferences over time, especially with our taste buds.
Moreover, my husband insisted on healthier home-cooked meals without compromising on comfort eating - who can blame him? But home-cooked Western meals all the time can be tough if you re an Asian (we do love our chillies and curries!)
To overcome this, I had to think up recipes, constantly innovate to improvise on traditional/calorie-filled dishes to make them slightly healthier in order to keep both my husband and our children satisfied.
To that extent, I m grateful that I managed to successfully achieve that.
This cookbook contains my little adventure collected over countless months in the kitchen and hours of interesting experiments. Most of the recipes here are exclusive to this book and not published on my website.
It is my passionate attempt at finding a balance between Western and Asian cuisine and might be helpful to the everyday mom, the busy professional or even a foodie who just likes to try new and exciting food.
In the creation of this book I have developed many exclusive meals that are sure to wow the people closest to you.
It is my humble wish that you take these recipes and cook up a culture within your family that keeps them looking forward to the next meal together.
Here s to a stronger bond and good food.
Deliciously Yours, Sharon Lam

Tips Tricks
Freezing Raw Meat
The best way to pack and freeze raw meat is in resealable plastic bags. Place raw meat in bag and proceed to push the air out of the bag before sealing. Keeping the meat airtight helps extend its shelf life.
This allows you to stack the packets, ensuring more space to organise everything. Besides a more organised storage system, freezing meat flat also helps meat to thaw faster. Just like how a larger surface but thin flat piece of would melt faster than a small but thick and chunky piece of ice.
Be sure to portion your meat in resealable plastic bags in either individual or family portions, depending on your preference. One way to pre-portion minced meat is to flatten it in the resealable plastic bags, and use a chopstick or back of butter knife to press the meat out into single portion grids. That way you can break apart only the portions you need. You can also pre-marinate the meat before freezing.
Label the items that you are about to freeze. With a marker, write down on the resealable plastic bag the food item that you are about to freeze, weight, date frozen and/or use by date. Always practice the first in, first out system when using frozen meat.
Thawing Raw Meat
The best and safest method is to transfer the frozen meat into the refrigerator and allow it to thaw over time. When thawing meat in your refrigerator, thaw it on the lowest shelf to prevent liquid from the raw meat dripping down and contaminating ready to consume food items.
If you re in a pinch, then thaw it in a large bowl of cool tap water, changing the water every 30 minutes to avoid bacteria growth. Or you can thaw it in a large bowl of water placed over a small stream of running tap water, that way there s no need to change water every 30 minutes. Food thawed in water needs to be cooked immediately.
11
The fastest way to thaw meat is to use the defrosting function of your microwave, which I would not recommend unless necessary. This method can lead to partially cooked food, and cause the meat to have a rubbery texture. To avoid this, closely monitor the thawing process of the meat and check every 45-60 seconds. Food thawed in the microwave needs to be cooked immediately.
Do not thaw frozen meat on the countertop at room temperature, or immediately cook frozen. The former allows bacteria to form, while the latter spoils the appearance and texture of the meat.
Here is a