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Microwave: Slice baked potatoes

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How to ? Peel potatoes only if the skin is tough, otherwise, just scrub and rinse them. Cut potatoes vertically, into thin slices, but not all the way through. Lay a spoon next to the potato to prevent knife from cutting all the way through. A wooden spoon works great. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt, and drizzle with the melted butter. Sprinkle with herbs. Bake potatoes at 425 degrees for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10-15 minutes until lightly browned, cheeses are melted, and potatoes are soft inside. Check for doneness with a fork. To microwave: Prepare potatoes as above, and place in a microwave safe dish or pan. Sprinkle with melted butter and herbs. Microwave on High power for 10 minutes, rearranging the potatoes after 5 minutes if your microwave does not have an automatic turn table. Let rest for 5 minutes. Sprinkle with grated cheese and Parmesan cheese. ...
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Recipe: Spring Rolls

Spring Rolls Ingredients for the spring roll wrapper/skin: Sift together: 250g flour 1 tbsp tapioca flour 1/2 tsp baking powder 2 tbsp corn oil 1 large egg -- lightly beaten 525ml water Filling: 300g lean meat -- minced 200g crab meat 200g big omon -- cubed 8 fresh water chestnuts -- mince, then squeeze out water 50g dried Chinese mushrooms -- soak and chop finely Seasoning: 1 tsp salt 1/2 tsp pepper 1 1/2 tsp light soy sauce 1 tsp sugar 1 tsp oyster sauce 5 cloves garlic -- pounded 1 tbsp flour Dipping sauce: 2 red chillies 1 tsp sugar l tsp dry mustard Juice of 1 lime 75ml Worchester chilli sauce Method: For spring roll wrapper/skin: PUT sifted ingredients in a mixing bowl. Make a well in the centre and add corn oil, egg and a little water. Use a hand whisk to stir the ingredients to combine well. Add water gradually until a thin batter is formed. Sift the batter to remove any lumps. Lightly grease a pan or non-stick ...
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Recipe: Penang Fried Kway Teow

Ingredients • 600g kway teow • Chopped garlic • Cooking oil • 300g prawns, shelled but leave the tails intact • 1 Chinese sausage (optional), sliced thinly • 150g cockles, scalded and shelled • 150g beansprouts • 100g chives, cut into 3cm lengths • Chilli paste • Eggs Seasoning: • 1 tbsp light soya sauce • Salt and pepper to taste • 1 tbsp chilli paste • A little dark soya sauce for colour • A little water Method Heat wok with 3 tbsp oil until hot and fry l tsp chopped garlic until light brown. Add about three to four prawns, some beansprouts and Chinese sausages (optional). Push all the fried ingredients to one side and add in a plate of kway teow. Stir-fry the kway teow quickly. Add seasoning and sprinkle with a little water and mix in all the fried ingredients together. Spread all the ingredients around the kuali and create an empty space in the centre, then crack an egg into it and add a little more oil. Cover the egg with all the ingredi...
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