Chicken and prawn wontons- source Women Weekly Austalia

Cuisine type: Chinese
Cooking time: Less than 60 minutes
Course: Entree

INGREDIENTS

400g uncooked prawns
200g chicken mince
3 green onions, chopped finely
2 tablespoons sliced, drained canned water chestnuts
1 clove garlic, crushed
1 small red chilli, chopped finely
1 teaspoon finely grated fresh ginger
40 wonton wrappers
vegetable oil for deep-frying

Dipping sauce
1/3 cup (80ml) chilli sauce
1 tablespoon Chinese cooking wine or sherry
2 tablespoons lime juice

NOTE: This recipe makes about 40 wontons. Filling can be made several hours ahead. Wontons can be filled up to two hours ahead; cover and refrigerate. Deep-fry just before serving.
METHOD

Shell and devein prawns. You will need 180g prawn meat. Chop finely.

Combine prawns with chicken, onions, chestnuts, garlic, chilli and ginger; mix well.

Separate wrappers. For each wonton, place 1 teaspoon of prawn filling in centre of wrapper, brush edges with water, fold to make a triangle. Wet corners of two outer ends, wrap around to join each other.

Deep-fry wontons in hot oil, in batches, for about 3 minutes or until golden and cooked through. Drain on absorbent paper.

For the dipping sauce, combine sauce, wine and juice in a small bowl; mix well.

Serve wontons with dipping sauce.

Suitable to freeze (cook from frozen). Not suitable to microwave.

Photography by Brett Stevens.

source :
Women Weekly Australia
Chicken and prawn wontons
http://aww.ninemsn.com.au/article.aspx?id=787385

Tom yum goong (hot and sour prawn soup) - source Women Weekly Australia

Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 60 minutes
Course: Soup

INGREDIENTS

1.125 litres (4½ cups) fish stock
3 cups (750ml) water
¼ cup thinly sliced fresh lemon grass
2 cloves garlic, crushed
1 tablespoon thinly sliced fresh ginger
2 Thai red chillies, sliced thinly
2 kaffir lime leaves, sliced thinly (or 2 teaspoons grated lime rind)
16 (800g) large uncooked prawns
2 tablespoons fish sauce
¼ cup (60ml) lime juice
4 green onions, sliced thinly
2 tablespoons coriander leaves
2 tablespoons Thai basil leaves
4 Thai red chillies, seeded, sliced, extra

NOTE: The stock mixture can be made a day ahead. Add the prawns and remaining ingredients just before serving.
METHOD

Place stock in a large saucepan with water, lemon grass, garlic, ginger, chillies and lime leaves. Bring to the boil then simmer, uncovered, for 10 minutes. Strain into a large jug or bowl. Return to pan and bring to the boil.

Meanwhile, shell and devein the prawns, leaving tails. Add prawns, simmer until they change colour. Add sauce and juice, remove from heat.

Stir in the onions, coriander, basil and extra chillies.

Not suitable to freeze. Suitable to microwave.

Cook's note
For a vegetarian option, use vegetable stock instead of fish stock, tofu in place of the prawns and salt instead of the fish sauce.

Photography by Alan Benson.

source :
Women Weekly Australia
http://aww.ninemsn.com.au/article.aspx?id=787419

Vietnamese prawn & papaya salad - source Women Weekly Australia

Serving size: Serves 4-6
Cuisine type: Vietnamese
Cooking time: Less than 60 minutes
Special options: Low Carb, Low cholesterol, Low fat, Low GI
Course: Entree, Lunch, Main
Favourite flavours: Easy recipes, Salad, Seafood

INGREDIENTS

1 cup bean sprouts
1 cup green papaya (peeled and flesh julienned)
1 small cucumber, sliced thinly
2-3 hot small chillies small, finely diced
1 teaspoon grated ginger
2 cloves of garlic finely minced
2 tablespoon fish sauce
4 tablespoons lime juice
2 tablespoons palm sugar
¼ cup unsalted roasted macadamia nuts, chopped
1 long red chilli, deseeded and julienned into long thin strips
½ cup coriander leaves
3 Thai shallots or small red onion, peeled and finely sliced
½ cup Vietnamese mint leaves
½ cup Thai basil leaves
½ cup mint leaves
15 large cooked king prawns, peeled and deveined
METHOD

Place the garlic, chilli, ginger and sugar in a mortar and pestle of food processor, then add in the lime juice and fish sauce.

In a large bowl, add in the bean sprouts, long red chilli julienne, green papaya, cucumber, coriander leaves, Thai shallots, both mint leaves, Thai basil and the dressing to taste.

Serve on a platter with prawns and finish with toasted peanuts and fried shallots.


source :
Women Weekly Australia
http://aww.ninemsn.com.au/article.aspx?id=790703

Green Bean Salad - source Women Weekly Australia

Green bean salad
INGREDIENTS

1kg green beans, halved lengthways
1 small (100g) red onion, sliced thinly
1 trimmed (100g) celery stalk,
chopped finely
¼ cup chopped fresh flat-leaf parsley

dressing
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon caster sugar
METHOD

Dressing
Combine all ingredients in a screw-top jar; shake well.

Boil, steam or microwave the beans until tender; drain. Rinse under cold water; drain.

Combine beans and Dressing in a large bowl, season with salt and freshly ground pepper; toss gently. Arrange beans on serving platter, top with combined onion, celery and parsley.

source :
Women Weekly Australia
http://aww.ninemsn.com.au/specialevents/christmas2009/978164/green-bean-salad

Sticky Pork Rib - source Women Weekly Australia

Serving size: Serves 4
Cuisine type: Chinese
Cooking time: More than 1 hour
Course: Main

Sticky pork ribs with spicy sweet potato chips
INGREDIENTS

RIBS:
4 pork spare ribs, halved
3 cloves garlic, crushed
3 slices of ginger
3 tablespoons soy sauce
4 tablespoons Hoi Sin sauce
1 ½ tablespoons hot chilli sauce
1 tablespoon brown sugar
1 spring onion, finely chopped

CHIPS:
750 mls vegetable oil
1 medium sweet potato, thinly sliced and rinsed
1 teaspoon Maldon sea salt
¼ teaspoon five spice (optional)
METHOD

Preheat oven to 180°C. Place the ribs in a saucepan of cold water along with 2 cloves of garlic and the ginger slices and bring to the boil. Reduce heat and simmer for 1 hour. Turn off the heat and allow to sit for 15 minutes in the water.

In a large bowl combine remaining ingredients. Heat oil in a wok or saucepan and fry sweet potato in batches, draining on absorbent paper. Season well with sea salt and five spice.

Toss ribs in the marinade and place on a baking rack with a baking tray underneath. Bake for 1 hour brushing regularly with the marinade and turning frequently. Serve with sweet potato chips

source:
Women Weekly Australia
http://aww.ninemsn.com.au/article.aspx?id=782198

情妇vs老婆

情妇撒手锏
1. 让男人有恋爱的感觉. 太太让男人看到的, 是张敷着保湿面膜的素脸; 情妇让他看到的, 是亮麗的妆容.
太太穿着松身睡衣开门给男人; 情妇穿着的, 是他最喜欢的性感内衣, 还租来DVD等男人一起看;
2. 不烦 .
情妇不会像太太喋喋不休进述柴米油醋, 或家庭锁碎事
3. 不用男人帮忙家务
老婆会要求老公帮忙家务; 情妇只会问男人累不累, 饿不饿, 为男人按摩;
4. 百分之百尊重男人的意见, 依从男人的指令
不管是什么事情, 情妇会全力认同男人的观点和决定, 充分满足他们大男人心态
5. 接到男人的金钱时, 她的眼神会充满感激爱慕, 更会送上深情一吻.
太太接到家用, 没言谢, 当然也没有惊喜之情;
6. 会主动创造感情和气氛
多数的情妇都有’ 四好’ - 身材好, 脸蛋好, 说话好和技巧好
专家说, 做为人妻至少要做到’一心二专三听四静’, 万事有转机.
一心 : 同理心
ニ专 : 专注, 与老公交流, 眼神专注, 不作琐事; 同时专注生理
三听 : 听到, 听完, 听懂丈夫所说的话
四静 : 男人回家进门后, 给他四分钟的安静时间
文: 蓝海宁
摘自光明副刊 26.2.2010

Valentine Gifts of Love

情人节爱的礼扬Gift of Love
每年二月, 在世界的每一个角落, 无沦是初恋情人, 还是白发夫妇, 都会在这个浪漫日子的到来之前准备好选给对方的精美礼物, 你是否懂得他想要的是什么样的情人礼物.

Valentine’s Gift for Him
在浪漫的情人节, 男生想要收到的礼物是情人用心思和情意砌成的爰心礼物, 让他们惑爱到温暖和体贴.
问卷调查 :
送他的礼物应包含的元素
心意 45.3%
创新 22.2%
性价 17.7%


浪漫 5.0%
情侣表
情侣搭配的礼物, 总能吸引情侣们的跟光, 尤其男生. 因为一时精致的情侣表, 在彼此手上缠绵的不仅是甜密与浪漫, 还象征着占有与属于.
一位男Valentine’s Gift for Her
在浪漫的情人节, 女生想要收到的礼物是用金钱砌成的浪漫礼物, 让她感到情人的宠爱.
问卷调查 :
送他的礼物应包含的元素
浪漫 55.5%
性价 17.5%
心意 14.0%
创新 13.0%