What's Cooking (in Yvonne's Kitchen)?

I've changed the name of this blog to What's Cooking (in Yvonne's Kitchen) because I will be getting a kitchen of my own very soon, it maybe small but will be able to produce more goodies to share with everyone!

Saturday, June 23, 2007

Guacamole (Mexican Avocado Dip)

This is my all-time favorite Mexican dip that I make from time to time (or whenever I can buy good Haas avocados). It is a perfect complement to chips and quesadilla (qua-se-dia). Since Australian avocados are in season now and I got four for RM10 at the night market so I decided to make guacamole.

Key ingredients for the dip--Haas avocados, lime, garlic, shallot and green chilli. I cannot get serano or jalepeno chillies in Malaysia, I decided to substitute with green chillies.

Did I mention how super easy it is to make this dip?


2 riped Haas avocados (cubed)

3 cloves of minced garlic

1 minced shallot

1 jalapeno or green chili (de-seeded and chopped finely)

1 tbsp lime juice

some salt

½ tsp lime zest (for the extra kick)

some coriander leaves (chopped finely)

1. Mix the garlic, shallot, chili, lime juice and lime rind together in a bowl.

2. Stir in the avocado cubes and mix well

3. Season with salt and toss the coriander leaves

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Wednesday, June 20, 2007

Refreshing Summer Salad

Beat the heat of summer with this salad... a truly refreshing treat. For sinful indulgence, toss in avocado cubes or chopped pecans.

2 heads baby romaine lettuce (torn into pieces)
8 cherry tomatoes (cut into halves)
1 oranges (cut into wedges)
1/4 cup craisin or dried cranberry

Cranberry orange vinaigrette
1 tsp Dijon mustard
2 tbsp balsamaic vinegar
2 tsp extra virgin olive oil
2 tsp cranberry jam
1 tsp orange juice
1 tsp orange rind (for the extra kick)

1. Toss the first four ingredients in a large salad bowl

2. The vinaigrette can be prepared one day ahead, just whisk together the Dijon mustard, vinegar, cranberry jam and orange juice until blended. Slowly drizzle in oil and mix until emulsified and add in the orange rind just before serving.

This recipes yields 4 servings

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To the gourmands around the world...

Here’s a tribute to the gourmands in the world—an all new blog of my recipe collection. This is just a fraction of my repertoire and I am still in the process of exploring culinary world.

I love food, love cooking, love reading cookbooks and love entertaining people with my culinary adventure. Recently, I also love taking pictures of the food I’ve prepared… though I am still a beginner.

If you do not know me just yet, maybe the following comments from my family members and friends will give you a glimpse of who I am and the type of epicurean I am.

Adrian: HUH??? You mean you have been collecting recipes from newspapers and magazines since you were 14 years old???

Yean Mei: Ms Woi, I love your chocolate fudge, could you please share the recipe with me?

PG: You are the ONE person that I know of who has the most number of cookbooks.

Tara: Make sure you keep the “Tara’s Famous Chilli” recipe to yourself, it’s a family secret… LOL!

Rani: Wow Yvonne, your Christmas fruit cake is divine!!!! Can you just marry me???

Sister: Don’t cut out that recipe from today’s newspaper, I haven’t read it yet??!!!

淑琴: 你好像古代的女人哦!每天我回来时,你都在厨房备食物。

Brother: Most ladies shop for clothes and cosmetic, you spend most of your money on pots and pans???!!!

Sheila: When are you going to make apple pie again? It’s simply scrumptious!!!

Anu: My kids just LOVE your chocolate almond, do you take order???

Chin Yin: When are we going to have a cookout again?

Lisa: Hey, your kim chi is awesome! I am having it with rice now.

Beth: Your pesto sauce is GREAT!!! It gives extra kick to just about anything…

MPH info: No, miss, Vogue Entertaining + Living and Delicious are not here yet, you have to wait till the end of the month.

Wai Kiat: Miss, can I have the recipe for that vanilla ice cream with strawberry jello you made the other day?

Paule: Here’s my mum’s apple pie recipe, Yvonne. Let me know how it turns out.

Please feel free to comment on the recipe and share your gastronomic experience with me. Until the next recipe post, bon appetite!