Homemade Mint Sauce

Ingredient:

1 bunch Mint leaves

1 tbsp Sugar

4 tbsp Water

4 tbsp Vinegar

a pinch of Salt

Method:

1. Finely chop the mint leaves and put them in a jar or bowl.

2. Bring sugar and water to boil till it thicken.

3. Add vinegar and continue to boil till it is thicken slightly.

4. Pour the sugar syrup into the jar/bowl of mint and mix well.

5. Leave it to cool with out covering it.

6. Ready to serve or to be stored away.

Home-made Red Wine Cream Sauce

This recipes belongs to my hubby!! He is a great chef when comes to Western and Fusion cooking.
It took me sometime to learn how to make this yummy sauce..... now I would like share it with my friends.

Ingredients:
3 nos Shallot (Very FINELY chopped)
3 tbsp Red Wine
200 ml Cooking cream (Presidents or Anchor brand)
Salt to taste

Method:
1. Put the Finely chopped shallot in a sauce pan.
2. Pour the red wine in, simmer at a very slow heat until the red wine has evaporated.
3. Pour in the cooking cream and bring to slightly boil. Keep stirring it with a whisk continuously.
4. Season with some salt , continue simmering it for another 3-5 minutes till the sauce become thick.
5. Strain it and it is ready to use

Tips:
1. If you can not finish the sauce in one go, leave it to cool.
2. Keep in a clean container and store it in the Freezer.

Home-made Chilli Paste

Ingredients:
6 nos Red Chillies
2 nos Onion
5 nos Garlic
100 ml Water
1 tsp Salt
2 tbsp Oil

Method:
1. Clean the chillies and remove the seeds, then cut into 2 cm lengths
2. Cut the onion into big cubes about 2 cm
3. Ground all the ingredients in a blender
4. Portion it into glass container and label the production date. Keep in refrigerator.

Tips:
1. Use a CLEAN and DRY spoon to dish out the desire amount of paste everytime.
2. I always use the remaining chillies which are drying up.
3. Drizzle 1 tsp of oil into the paste for a longer storage time.
4. You can use this Chilli paste for cooking rice, noodles, seafood and vegetable.

Home-made Tomato sauce

Ingredients:
8 nos Fresh Tomatoes
100 ml Tomato Puree
4 nos Onion (Chopped)
2 nos Garlic (Chopped)
2 tsp Dry Basil
50 ml Water
2 tbsp Olive oil
Salt & pepper

Method:
1. Remove the stem of tomatoes, slightly cut the skin- about 2 mm deep with knife into 4 wedges (do not cut the tomatoes, only the skin part).

2. Blanch the tomatoes in pot of boiling water for 1 minute, just allow the skin to curl a little.

3. Remove the tomatoes and put into a bowl of ice water immediately, peel the skin by using hand. Drain the tomatoes.

4. Roughly chop the tomatoes. Set aside.

5. Heat the olive oil in a sauce pan, put in the onion and cook for 2 minutes.

6. Add the garlic and continue to cook for 1 minute.

7. Put in the chopped tomatoes and cook for 5 minutes.

8. Stir in tomatoes puree and cook for 3 minutes.

9. Add water and dry basil, let it simmer at very slow heat for 10 minutes.

10. Turn off the fire, let the sauce to cool.

11. Portion it into glass container and label the production date. Keep in refrigerator.

Tips:
1. Use a CLEAN and DRY spoon to dish out the desired amount of sauce everytime.
2. Drizzle 1 tsp of oil into the sauce for a longer storage time.
3. You can substitute Oregano if you don't like basil.
4. You can use this tomato sauce for cooking pasta, pizza, meat and vegetables.