Seow Like Meow

Saturday, May 22, 2010

Chicken Corn Fritters

Recipe by: Marie Greene, Taste of Home Annual Recipes 2000 (Mod by SH and J in green)

Prep Time: 30 min
Cook Time: 30 min
Yield: 1 dozen

Tools: Deep-fat fryer/skillet

1 can (15.25 oz) whole kernel corn, drained
1 cup finely chopped cooked chicken
1 egg, lightly beaten
1/2 cup milk
2 tbs butter or margarine, melted
1/2 tsp salt
1/8 tsp pepper
1 3/4 cups all-purpose flour
1 tsp baking powder
Oil for deep-fat frying

  1. Place corn in a bowl. Lightly crush with a potato masher.
  2. Stir in chicken, egg, milk, butter, salt, and pepper.
  3. Combine flour and baking powder. Stir into the corn mixture just until combined.
  4. In a deep-fat fryer or skillet, heat 2 inch of oil to 375 degree F.
  5. Drop batter by 1/4 cupfuls into oil.
  6. Fry for 3 min on each side or until golden brown.
  7. Drain on paper towel, keep warm.
  8. Serve with any of your favorite sauces.

Tuesday, May 11, 2010

Fish, Not Fishy, Pasta

Recipe by: SH

Prep Time: 10 min
Cook Time: 30 min
Serving Size: 4

1 lbs thin spaghetti
2 tbs olive oil
1 onion, chopped
3 cloves of garlic, chopped
1/2 cup dry white wine
6.4 ounces tuna in water
1 can Campbell potato soup
1 cup milk
1/2 cup cilantro
2 ounces (about 1/2 cup) grated Mozzarella cheese
Salt and pepper medley to taste

  1. Cook pasta, al dente per packet instructions. Drain and set aside.
  2. Heat up olive oil in a pan over medium-high heat.
  3. Add onion and garlic. Saute until onions are lightly caramelized, about 5 min.
  4. Add white wine and deglaze for 2 min.
  5. Add tuna. Stir for 30 sec.
  6. Add potato soup, milk, and seasoning, Bring mixture to a boil.
  7. Add cilantro and cheese. Stir for another 1 min.
  8. Add pasta, stir well within the next minute.
  9. Optional: Serve with Carrot Ginger Salad.
Bon Appetit! ^^

Slow Cooked Korean Style Short Rib Soup

Recipe by: (mod by J in blue)

Prep Time: 20 min
Cook Time: 8 hrs (+overnight)
Serving Size: 6

Tools: Slow cooker, pot


12 English-cut short ribs (about 6 pounds)
4 cups low-sodium chicken broth (homemade preferably)
1/3 cup soy sauce
1/4 cup sugar
3 tbs finely grated peeled fresh ginger
2 tbs Korean red chili paste or sambal oelek, plus more for serving
2 tbs dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch scallions (white and green parts, separated), thinly sliced

Noodles and Garnished:
10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small Kirby cucumber, thinly sliced
1/2 cup cilantro leaves, torn
2 limes, cut into wedges

  1. Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. Put the ribs in the slow cooker.
  2. Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on LOW for 8 hours.
  3. Refrigerate overnight for best fat removal.
  4. Skim any fat that may collect on top of the beef broth and discard.
  5. About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.
  6. Reheat the broth.
  7. Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls.
  8. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.

Carrot Ginger Salad

Recipe by:

Prep Time: min
Cook Time: min
Serving Size:


1 tsp finely chopped peeled ginger
1 garlic clove, crushed
Grated zest of 1 lime
Juice of 2 limes
1 tbs vegetable oil
1 pound carrots
2 tbs chopped fresh cilantro
1/2 tsp salt

  1. Mix garlic with ginger, lime zest, and lime juice.
  2. Whisk in the vegetable oil.
  3. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing.
  4. Add the cilantro and salt and toss.

Lemon Broccoli

Recipe by:

Prep Time: 10 min
Cook Time: 6 min
Serving Size: 4

Tools: Skillet, pot

2 minced garlic cloves
2 or 3 strips lemon zest
3 tbs olive oil
1 head broccoli florets
1 sliced carrot
Lemon juice
Salt and pepper

  1. Heat garlic, lemon zest ,and olive oil in a skillet over medium heat, 3 minutes.
  2. Meanwhile, cook broccoli and carrot in boiling salted water, 3 minutes.
  3. Drain and toss with the lemon oil, a squeeze of lemon juice, and salt and pepper.

Saturday, May 8, 2010

Curry Puff

Recipe by: SH

Prep Time: 30 min
Cook Time: 40 min
Serving Size: 4

Tools: Pan, baking sheet


3/4 lbs ground turkey
1 medium potato, 1/2" cube
1 onion
2 cloves garlic, chopped

1 tbs curry powder
1//2 tbs coriander
1/2 tbs cumin
1/2 tbs cloves
1 crushed candlenut
1/2 tbs salt
1 tsp pepper

1 box of Pepperidge Farm puff pastry sheets (
1 egg, beaten


  1. Heat 2 tbs oil in pan.
  2. Stir fry potatoes in medium heat.
  3. Remove potatoes when golden brown.
  4. Fry garlic and onions until fragrant.
  5. Add ground turkey.
  6. Add ingredients A.
  7. Stir until cooked, approximately 5 min.
  8. Add potatoes and mix well.
  1. Preheat oven per puff pastry packet instructions.
  2. Cut pastry sheet into 4 squares per sheet.
  3. Wrap 1/4 cup fillings in each square. Wrapping is done by folding square into triangle.
  4. Press the edges of join with fork to seal each puff.
  5. Prepare the baking sheet per packet instructions.
  6. Place puffs on baking sheet.
  7. Brush eggs on top surface of puffs.
  8. Baked puffs until golden brown per packet instructions.
Note: There are two pastry sheets per packet. I used the whole sheet to wrap as much fillings as I could. I made two giant curry puffs as shown on pictures above.