The Joy Of Cooking in Wendy's Kitchen

  Ingredients 2 sausages 1 tablespoon olive oil 350 grams fresh spinach 2 cloves garlic a pinch of salt Instructions Add the oil to a large pan and heat it on medium-high. Slice the sausages into 1 to 1/4 inch slices. Once the oil is hot, add the garlic and sliced sausages to the pan in one layer. Fry the sausages for 2 to 3 minutes on each side untill they are cooked through..  Then remove the cooked sausages from the pan and set it aside.  Turn down the heat to medium-low and add the garlic. Saute it for 30 seconds, the add the fresh spinach.  Toss the the spinach in the oil and garlic to coat. Do make sure that the garlic doesn't burn. Keep tossing the spinach untill it has fully wilted. Add the cooked sausages back into the pan and toss everything together. Add in a pinch of salt.  Remove it from the pan immediately and serve it hot. The longer the spinach sits in the hot pan, the more water it will release. 

  Ingredients 2 tablespoons extra olive oil or unsalted butter 2 large shallots, thinly sliced 1/2 cup water 3/4 pounds French beans, trimmed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper a pinch of sugar Instructions Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring it frequently untill it turns soft and translucent about 8 minutes. Do not brown it. Add the beans, salt, pepper and water.  Bring it to a boil. Cover the skillet and reduce the heat to low. Cook it for 8 minutes. Remove the lid and increase the heat to high. Cook and stir it frequently untill the liquid has evaporated. the beans are tender and the shallots are jammy about 6 minutes. Taste and adjust the seasoning with salt, pepper and a pinch of sugar. Serve the dish warm. 

  Ingredients 450 grams cabbage (core removed and cut into pieces) 2 tablespoons cooking oil 2 cloves garlic, minced 125 grams shrimps, peeled and deveined 1 heaping tablespoon oyster sauce 1/2 cup of water salt to taste Instructions Trim off the bottom part of the cabbage. Remove the core. Cut the cabbage into chunky pieces. Add the cooking oil to a skillet on medium-high heat. Add the garlic and saute it untill they sizzle.  Add the shrimps, stir fry them together with the garlic.  Add the oyster sauce and water.  Add the cabbage and stir it together with the sauce mixture in the pan.untill it wilts, softens and cooks through.  Add salt to taste. Dish out and serve it immediately. 

Ingredients 1 clove garlic, finely chopped 1 teaspoon sesame oil 1 white snapper steak fresh coriander leaves 5 cm piece fresh ginger, peeled and finely shredded A few spring onions, trimmed & finely shredded 1/4 cup chicken stock cube 1 peanut / vegetable oil 1 tablespoon cooking wine Instructions Pat snapper steak with paper towel. Spread garlic and ginger over the fish.  Combine soy sauce, chicken stock, cooking wine and sesame oil into a jug.  Pour the liquid over the fish.  Cover pan tightly with aluminium foil. Bake it for 20 minutes or untill fish flakes easily when tested with a fork.  Transfer it to a warm plate, reserving the pan juices.  Heat the peanut / vegetable oil in saucepan over medium heat untill just smoking. Pour it over fish along with pan juices.  Top the plate with spring onion and coriander leaves to serve. 

  Ingredients 1/2 tablespoon extra olive oil 6 oz red snapper fillet 0,13 teaspoon salt & pepper, to taste 1 tablespoon lemon juice 1 tablespoon butter 1/2 tablespoon parsley Instructions In a large skillet, add the extra virgin olive oil and place it over medium-high heat.  Pat the red snapper fillet dry with a kitchen towel and season it with salt and pepper.  Place the red snapper fillet into the hot skillet with the skin side down. Sear it for 5 minutes before carefully flipping it over and cook it for an additional 2 to 3 minutes. Remove it and place it on a warm plate. In the same skillet, add the lemon juice and butter. Whisk it untill the butter has fully melted. Drizzle the red snapper fillet with the lemon sauce and sprinkle it with chopped parsley. Serve immediately. 

Ingredients 1 litre chicken broth 200 grams fish maw 300 grams crab stick meat 1 egg 1/2 tablespoon salt, to taste 1/2 tablespoon chicken stock granule 3 tablespoons potato starch 1/2 cup water Instructions On the night before cooking fish maw soup, soak it in cool water to soften. It will float so place a lid on top to push it further down. Change the water once or twice throughout the night to decrease the fishy smell.  The next morning, drain away the water through a coriander and use scissors to cut the fish maw into smaller pieces.  Bring your chicken broth to boil. Then add the fish maw and crab stick meat.  Give it a stir and season it with salt and chicken stock granule.  Let it cook on a low-medium heat for 20 minutes. Combine the potato starch and water to make a slurry. As soon as the water touches the starch, it will harden so use a pair of chopsticks  or spoon to stir it untill it becomes runny with no lumps.  Slowly pour the slurry into the so...

  Ingredients 1 tofu 84 grams dried mushrooms, in boiling water for 1/2 hours and sliced 1/2 head cabbage Flavoring 3 cloves garlic. chopped 3 sprigs green onion, chopped 2 tablespoons canola / vegetable oil. divided 1 tablespoon light soy sauce Instructions Heat 1 tablespoon oil in your frying pan or wok. Add the tofu untill the edges are golden brown and crispy for 5 minutes. Set it aside.  Add the remaining 1 tablespoon oil to the pan with the chopped garlic and green onion. Stir to combine the aromatics with the tofu.  Add the sliced cabbage and combine.  Add the sliced mushrooms and soy sauce.  Combine the ingredients.  Add 2 tablespoons of water to the pan and cover it with the lid.  Allow the cabbage to steam untill cooked for 3 minutes.  Once the cabbage and mushrooms are softened and cooked through, remove the stir fry vegetables from the heat and serve it immediately.