Chicken Long Rice

I love this soup it's very comforting and filling and I love the long rice it, it makes it very thick.
I hope you will too..
perfect for those cold, NZ and Australian winters.

Ingredients:
4 to 5 pieces of chicken, thawed with skin removed (I cut as much of the meat off the bone as I can, but I still use the bone for the flavor or, you can also use a whole chicken cut up.)  
1 tablespoon butter
1 carrot (sliced thin)
1 onion  (chopped)
4 stems spring onion
2 teaspoon ginger (grated or sliced and chopped as thin as you can)
5 cups chicken stock (I use 5 teaspoons of powdered stock or cubed to 5 cups water)
1/2 can corn (I use the whole can so I don't have too store it, if you like corn use the whole can)
1/2 lb. Vermicelli (Lia Lia, Long Rice noodle, depends on where you live these are the names I've seen. Soak in 2 cup warm water to soften then cut, not too small add to soup with the water)
salt & pepper to taste

on high heat brown chicken about 3 minutes, add onion and ginger cook another 2 minutes ,
add chicken stock, cook on high until it boils about (20 minutes) add carrots & corn 
cook another 10 minutes then add lia lia cook for another 10 minutes or until it boils.
served topped with spring onions

*Check the flavor to make sure there is enough salt & pepper sometimes I add a little bit of chili flakes for some spice or Kikkoman or any Soya sauce it depends on your taste, possibilities are endless that's the great part of cooking your own food...Enjoy!

4 Layer Lemon Cake

Mock Cream Topping:
4 tablespoon flour
1 cup milk
1 cup butter
1 cup sugar (granulated )
Dash of salt
2 tsp. vanilla
Mix flour with milk in saucepan. Cook over low heat, stirring constantly until very thick (like paste). Set aside to Cool.Cream butter add sugar and beat with electric mixer until light and fluffy. Add the cooled flour mixture and beat about 4 minutes or until thoroughly mixed and icing appears like whipped cream. Add a dash of salt and vanilla to cream.

1 white cake mix (make according directions, I use the whole egg not just the white)

1 can lemon pie filling


divide cake batter into 2 round cake pans  bake as directed, cool completely . Slice first cake through the middle (sideways) to make 2 thin layers on a large plate place the top layer slice on the bottom so that the inside slice is facing up, spread with 1/3 of lemon filling, place other half on top, spread another 1/3 of the lemon filling. Slice the other half of cake the same way only place the bottom slice on top of the layer on lemon filled cake, add the last of the filling on top of 3rd layer then top with the last layer cake, top side up. Spread Cream on sides and top of cake.

* should be stored in refrigerator after slicing

ColeSlaw

Ingredients:

1/2 head of cabbage (around 2lbs)
1 to 2 carrot shredded
1/2 bunch spring onion chopped (about 5 stems)
1 can crushed pineapple (med size can)
1 cup mayonnaise
2 tablespoons sugar


Sauce: (make ahead so the sugar can dissolve)

In a small bowl, add pineapple, mayo & sugar
beat all ingredients together. set aside while you prepare
the vegi's

Salad:

In a large bowl add cabbage, carrots & spring onion
make sure to cut the core off the cabbage, slice as thin as you can
peel and clean carrots before you shred
chop spring onion small

pour sauce over cabbage mix stir to coat all the vegi's ..refrigerate for 1 hour to half hour.

B.B.Q Pork Ribs

2 slabs pork ribs (4 to 5lbs)

BBQ Sauce:

1-1/2 cup ketchup
3 tablespoons Mushroom Soya Sauce
1/2 cup sugar
2 tbl. vinegar

Heat all ingredients in a small pot, until sugar is dissolved (set aside to cool a little)

 season ribs with salt & pepper.

Coat both sides of the ribs with the sauce, saving 2/3 cup for basting.Arrange the ribs, meaty-side up, in 1 layer in a foil-lined baking sheet.

Cover the pan tightly with foil and bake the ribs 1 hour at 350 degrees (180 c). Remove foil, baste with the remaining BBQ sauce and bake the ribs (uncovered) another hour.

Allow the cooked ribs to rest for 10 to 15 minutes before slicing and serving.

* these are great with any sides, rice, taro, corn anything...my personal favorites are potato salad & coleslaw... Enjoy.. sorry no pics next time I make them I'll post it.

Sugar Cookies

I love making cookies they are fun to do with the kids they can decorate and frost for you, definitely great quality time!

3 cup flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup butter, soften (2 sticks butter or 1/2lb. butter)

1 cup sugar

1 egg, beaten

1 tablespoon milk

* powdered sugar or flour for rolling out

Sift together flour, baking powder and salt. Set aside. Place butter & sugar in a large bowl beat until light in color. Add egg & milk beat to combine. Put mixer on low speed and add flour gradually, beat until mixture pulls away from the sides of the bowl. Divide dough in half wrap in plastic wrap and chill in freezer (1 hour) refrigerator (3 hours) or make up to a week ahead, then bring it out of the freezer for a hour or hour & a half to soften enough to roll out. Sprinkle some sugar/flour lightly on the surface you're rolling on,roll out dough about 1/8 to 1/4 inch thick, cut out with cookie cutters (sometime I just use a glass if no cutters) make sure to dip cutters/glass in flour so they don't stick to the dough. After cutting out cookies place on a cookie sheet put in freezer for 10 minutes bake at 375 degrees for 10 minutes. Let cool before removing from pan. you can eat them plain our glaze them, put sprinkles on or colored sugars, let them dry before eating or packing.
makes about 3 doz. sometimes more depends on how thin they are rolled.

Glaze:
1 cup powdered sugar
2 to 3 tablespoons milk,( if it looks too thick add a little more milk or too thin add more sugar, you can also
add food color if you're going for a theme...Enjoy!

Hi everyone!

Sorry I've been away for so long! I will try to keep up my posting again every weekend...hope everyone is doing good. Congratulations to Jr & Shannon Baby Mataio was born on 7/25/12, 7lbs 5oz., 20 inches...all doing fine. I love you all...Mom Mona