Beef and Sweet Pea Pods

This is a satisfying spicy dish for the cold season with refreshing crunchy sweet pea pods.



1 Shallot, chopped

2 pounds of sliced Petite Sirloin Beef

1 tablespoon of Lemon Juice

3 tablespoons of Kikkoman light soy sauce

White Ground Pepper

Black Pepper

1 tablespoon of Corn Starch

1 pound of Sweet Pea Pods

Szechuan pepper

Korean Chilli Flakes

1 heaping teaspoon of Chilli Bean Paste/ Dou ban Jiang

1 tablespoon of Salted Soy Beans/ Tau cheo


Season beef with kikkoman light soy sauce, lemon juice, white ground pepper and black pepper. Add cornstarch to tenderize the beef and mix well. Heat up two tablespoons of oil. Fry shallots until slightly golden brown. Add chilli bean paste and salted soy beans and mix well with the shallots. Next add the beef and stir fry until the beef is about 60 percent cooked. Then add sweet pea pods, szechuan pepper and Korean chilli flakes. Fry until beef is cooked. Add 1/4 cup of water to steam the sweet pea pods.

Copyright 2012 From the Kitchen of Eloise


Drunken Prawns

My first experience eating drunken prawns as a kid was in Johor Bahru, Malaysia at New Hong Kong Restaurant. The prawns are given brandy while alive and shaken in a glass container, then they are steamed while drunk and alive to maintain their freshness.

Since it is cruel to cook the prawns alive and due to the lack of availability of live prawns. I cooked frozen prawns the drunken way instead.


1 pound of Prawns with head and shell

1/4 cup of Brandy or Cognac

1 teaspoon of Sesame Seed Oil

2 tablespoons of Chopped Garlic

Mediterranean Sea Salt


Method: Marinate the prawns in brandy for 2 hours. Grease a Pyrex dish with a teaspoon of sesame seed oil. Bring water in a steamer to a boil, put in Pyrex dish. Place prawns including the liquid from marination in Pyrex dish, add the chopped garlic over the prawns. Add some sea salt. Add about 1 cm of water. Cover steamer and steam for 5-7 minutes on high or until completely pink.

Copyright 2012 From the Kitchen of Eloise

Broccoli, beer and cheese soup

There is nothing like a cheese and beer soup on a cold autumn day when you crave for beer.


1 to 2 tablespoons of Olive Oil

1 chopped Yellow Onion

2 small Broccoli Crowns (chop up the stems and cut the florets thin)

4 cups of Fresh Cow’s Milk

1 pound of grated Sharp Cheddar Cheese

1 bottle of Guinness

2 tablespoons of Flour

Mediterranean Sea Salt

Garlic Salt

Black Ground Pepper

Garlic Powder

Onion Powder


Saute the chopped yellow onion in the olive oil until golden brown. Add broccoli and stir fry until broccoli has turned a bright Jade Green, then add milk, grated sharp cheddar cheese, beer and seasoning. Bring to a boil, stir in flour until soup thickens. Turn off the heat when all the cheese has melted.

Copyright 2012 From the Kitchen of Eloise