tag:blogger.com,1999:blog-78835784643883840282024-03-22T03:26:31.399+08:00Michele's Recipe LoftCurating tried and tested recipesUnknownnoreply@blogger.comBlogger76125tag:blogger.com,1999:blog-7883578464388384028.post-32583265227998463792023-04-20T07:29:00.000+08:002023-04-20T07:29:39.519+08:00Pup Loaf (Modified recipe)<p>This is a modified recipe from <a href="https://drjudymorgan.com/blogs/recipes/how-to-make-homemade-puploaf" target="_blank">Judy Morgan's Pup Loaf</a> as well as <a href="https://dailydogfoodrecipes.com/recipe/complete-and-balanced-beef-and-seafood-pup-loaf-recipe/" target="_blank">Daily Dog Food Recipe's Beef & Seafood Loaf </a>recipe.</p><p>However, this recipe still requires some revision cos I had to replace some items and so it may not be truly balanced.</p><p><br /></p><p><b>Ingredients</b></p><p>612.35g minced beef (90% lean)</p><p>198.45g salmon (or sardines, mackerel)</p><p>141.74 beef heart (for taurine)</p><p>85g beef spleen (secreting organ)</p><p>14.17g beef liver</p><p>2 large eggs (112g)</p><p>85g shrimp</p><p>70.87g butternut squash</p><p>70.88g kale (or a combination of dark, leafy greens)</p><p>51g broccoli </p><p>51g cranberries (or blueberries)</p><p>51g shitake mushrooms (or any variety of medicinal mushrooms)</p><p>38g red peppers</p><p>30g flaxseed oil</p><p>1.5tsp (15g) kelp powder <i>(to replace the lack of mussels in this recipe. 3tsp replaces 6oz mussels)</i></p><p>2tsp grated ginger</p><p><br /></p><p><b>Method</b></p><p>Chop all vegetables, mushrooms finely (or run through a food processor)</p><p>Mix all ingredients well</p><p>Bake at 180dC for about 40min-1h (depending on size of pan)</p><p>Pup loaf is done when the loaf is firm but still pink in the middle</p><p><br /></p><p><i>*Kiro is 12.5kg (28lb), he eats about 220-250g of pup loaf per meal (400-500g/ day)</i></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-62487627499917443152022-11-08T11:04:00.001+08:002022-11-08T11:04:04.366+08:00Five-spice powder Tofu<p style="text-align: left;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidc3_bqe-ozd5Wrpmjt2YlyeM2GLx707x8Ln8fI52Q-CskefH1Bo3R0p7yi1qQvL_K_Sjc8Ry5JVKCvNrSWmOahSlz54ZcPVHQ7SslLcMcVATt-sPx6F37ovXw4NGCrIhX9PRX9aCJIE/s1206/tofu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1206" data-original-width="1202" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidc3_bqe-ozd5Wrpmjt2YlyeM2GLx707x8Ln8fI52Q-CskefH1Bo3R0p7yi1qQvL_K_Sjc8Ry5JVKCvNrSWmOahSlz54ZcPVHQ7SslLcMcVATt-sPx6F37ovXw4NGCrIhX9PRX9aCJIE/w399-h400/tofu.jpg" width="399" /></a><br /><br /><b>Ingredients:</b></span></p><ul><li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">240 gm (3 small blocks) tau gua</span></li></ul><ul><li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">potato starch (or corn flour), for coating</span></li></ul><ul><li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">½ onion, diced</span></li></ul><ul><li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">1 tsp minced garlic</span></li></ul><ul><li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">1 red chilli, finely chopped</span></li></ul><ul><li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">1 tsp shaoxing wine</span></li></ul><ul><li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">1 tsp light soy sauce</span></li></ul><ul><li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">spring onion, diced, for taste</span></li></ul><b><span style="font-family: inherit;"><p style="text-align: left;"><b><span style="font-family: inherit;"><br /></span></b></p>Seasonings:</span></b><ul><li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">¼ tsp salt</span></li></ul><ul><li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">⅛ tsp five-spice powder</span></li></ul><ul><li style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">1 tsp sugar</span></li></ul><span style="font-family: inherit;"><br /><b>Method</b><br />Cut tofu into small cubes, pat fry with paper towels<br />Sprinkle a bit of the seasoning powder onto the tofu. Just a little.<br />Coat the tofu pieces with starch.<br />Heat oil and fry tofu until nice and crisp.<br />Remove tofu and set aside.<br />Sauce minced garlic, red chilli and return tofu to pan.<br />Add wine, soy sauce and remaining seasoning.<br />Toss to combine.<br />Sprinkle spring onions and serve.<br /></span><p></p><p style="text-align: left;"><span style="font-family: inherit;"><br /></span></p>
<div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-62299179705773809952021-06-25T10:18:00.003+08:002021-06-25T10:18:30.285+08:00Thai Basil Pork<div class="separator" style="clear: both; text-align: center;"><a basil="" bp.blogspot.com="" cc="" https:="" hyqnh4i="" jbdeine5o="" oym5wj_afiakw6eh-33fvbf7c0yovqaawcncbgasyhq="" pork.jpg="" s984="" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="984" data-original-width="932" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSTDUlQqiMHXGYVAu-8atbUVJcxkEFFxMRUDIR1HA68ubqL3NOj0skBC40ApBu8wAjiKFHKMXnRiNorCHfLmlm0TzAG0O-VwqPQiJdb78B9QAcFnnH2GGLUT6E0Cr3V8Qgpuzm1VsmxM/w606-h640/basil+pork.jpg" width="606" /></a></div><br /> <p></p><p>An easy to do dish. Can be made with either pork or chicken. The important ingredient to have in this dish is the Thai Holy Basil. I've substituted with sweet basil and Thai basil before but the taste is different.</p><p>Here's a link to to a great description between the different basil types: https://www.yourindoorherbs.com/is-thai-basil-the-same-of-holy-basil/</p><p><br /></p><div><b>Ingredients (serves 4)<br /></b>3 Shallots, sliced<br />7 cloves Garlic, sliced</div><div>Chilli (bird's eye chilli)</div><div>500g ground pork (or chicken)</div><div><br /></div><div>Seasoning sauce:</div><div>1 tsp sugar</div><div>1 tbsp fish sauce</div><div>1 tbsp light soy sauce</div><div>2 tbsp dark soy sauce</div><div>2 tsp oyster sauce</div><div><br /></div><div>Deglazing:</div><div>1/3 cup chicken broth/ water</div><div>Holy Basil leaves (1 huge handful)</div><div><br /></div><div><b>Method</b></div><div>Over medium high heat, fry shallots and garlic until fragrant</div><div>Turn to high heat, add ground pork and fry until pork crisps up</div><div>Add seasoning sauce and fry another minute or so</div><div>Add broth/ water to deglaze the pan</div><div>Cook the water off</div><div>Add basil and cook until it wilts</div><div>Serve over steamed rice</div><div><br /><br /><br /></div><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-17922357657172135422021-06-22T11:23:00.001+08:002021-07-26T08:19:20.669+08:00Gyudon (II) <p> </p><div class="separator" style="clear: both; text-align: center;"><a b4="" bp.blogspot.com="" grm-k0z-jafbrfmr1ddd_h4m5nqcncbgasyhq="" gyudon.jpg="" https:="" mki="" qbvq6uuf20="" s1200="" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1198" data-original-width="1200" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRV9D-EkfdR0EcjGxmht6r3mlhLI3tPzrMrYlbgSGF6_NaPIWZd-NpQrlhXFPXiteSc-Vp54lzdPHGIiv7r1gmzhfx3IY5BfuUezBPXkmTtmk9XFRDAooeG1wRQn0Ksw08YUg3Huk96Ho/w640-h638/gyudon.jpg" width="640" /></a></div><br /><p></p><p><br /></p><div style="text-align: left;">Original recipe from <a href="https://www.justonecookbook.com/yoshinoya-beef-bowl-gyudon/" target="_blank">Just One Cookbook</a>.</div><div style="text-align: left;">Easy one pot meal for weekday dinners. There is <a href="http://recipeloft.blogspot.com/2010/12/improvised-gyudon.html" target="_blank">another gyudon recipe </a>I have used last time and that one is a little sweeter. This recipe is a little lighter on the palate.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients (makes 4)</b></div><div style="text-align: left;">1 onion, sliced</div><div style="text-align: left;">1 cup dashi</div><div style="text-align: left;">2 tbsp sake</div><div style="text-align: left;">2 tbsp mirin </div><div style="text-align: left;">Sugar, adjust for taste</div><div style="text-align: left;">2 tbsp soy sauce</div><div style="text-align: left;">500g shabu sliced beef</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Optional:</div><div style="text-align: left;">Shimeiji mushrooms (or any mushrooms)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Method</b></div><div style="text-align: left;">Heat dashi, sake, mirin, sugar, soy sauce</div><div style="text-align: left;">Bring to boil</div><div style="text-align: left;">Add onions, cook until tender (cover with lid)</div><div style="text-align: left;">Add beef (and mushrooms) when onions are tender</div><div style="text-align: left;">Skim off foam/ fat </div><div style="text-align: left;">Serve over hot short-grain Japanese rice</div><div style="text-align: left;"><br /></div><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-42021962923242686872021-06-22T11:16:00.004+08:002021-06-22T11:23:37.926+08:00Kong Bak (Braised Pork Belly)<p> </p><div class="separator" style="clear: both; text-align: center;"><a bp.blogspot.com="" bw="" dmiv666vyiwfnrt9bm_dvzufy1b2_hgcncbgasyhq="" https:="" kongbak.jpg="" nxy-seuqglg="" s1194="" style="margin-left: 1em; margin-right: 1em;" z_xiaui=""><img border="0" data-original-height="1194" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb17Lxy75A5nF-78nnhmMaVS8zo3WBCt0QQcD-YmDXrSVsDf-o0XC-THYOGGNAxCHYzlp9kfT1Q1jg0JEf0QRfoDQyMRq5XUxwaTFrrDs-dZOL6ELh55raNsRAmjXqHdSbbXt8-kaUYMo/w514-h640/kongbak.jpg" width="514" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>This recipe came from a friend’s mum. It’s so easy to do in the pressure cooker and I’ve done it so many times and it always turned out great!</p><p><b>Ingredients</b></p><div style="text-align: left;">Cilantro (Wansui/ Chinese parsley)</div><div style="text-align: left;">Spring onions</div><div style="text-align: left;"><br /></div><div style="text-align: left;">(Marinade for meat)</div><div style="text-align: left;">1kg pork belly, cut into 2cm pieces </div><div style="text-align: left;">Oyster sauce</div><div style="text-align: left;">Thick, dark soy sauce</div><div style="text-align: left;">Light soy sauce</div><div style="text-align: left;">Rock sugar</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Method</div><div style="text-align: left;">Marinade meat for at least 1/2h</div><div style="text-align: left;">Line the bottom of pot with cilantro and spring onions (to prevent burning)</div><div style="text-align: left;">Lay meat on top of greens</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pressure cook mode 20-25min (depending on how thick the meat is cut)</div><div style="text-align: left;">Stir up when done</div><div style="text-align: left;">Serve with lotus buns</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-67725037036206373592021-06-04T15:25:00.003+08:002021-06-04T15:32:17.452+08:00Har Lok (Stir-fried prawns)<p></p><div class="separator" style="clear: both; text-align: center;"><a ="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-Yhbzmm397kaju4cRsF5F9CD8wactHuJXqw_-8xJUtjOksf4ZKxCBRL9kq7KHaxzUcuLc9Nkro-mGzzMSJXs-03XINWKtnWxyTYP7MoLq4kgjLNJr1gsbVmGhAWoSplPm_3LtdV7eJY/s1204/harlok+copy.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1192" data-original-width="1204" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-Yhbzmm397kaju4cRsF5F9CD8wactHuJXqw_-8xJUtjOksf4ZKxCBRL9kq7KHaxzUcuLc9Nkro-mGzzMSJXs-03XINWKtnWxyTYP7MoLq4kgjLNJr1gsbVmGhAWoSplPm_3LtdV7eJY/w400-h396/harlok+copy.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div>Always wondered how the restaurants made these prawns. They are usually fried with whole, unshelled prawns (with heads). This household is lazy with removing shells and thus shell-less prawns.<p></p><p>This recipe is originally from <a href="https://www.youtube.com/watch?v=DkG4_ockbDA" target="_blank">Spice n Pans</a>. </p><p><br /></p><br /><br /><b>Ingredients (serves 4)</b><br />350g prawns<div>1 tbsp sesame seed oil</div><div>thumb sized ginger, chopped</div><div>5 cloves garlic, chopped</div><div>1.5 tbsp oyster sauce</div><div>1/2 tsp sugar</div><div>1/4 C water</div><div>1 tbsp dark soy sauce</div><div>spring onion, cut into longish sections</div><div>3 tbsp Chinese wine </div><div><br /></div><div><b>Method</b></div><div>Heat up some oil in a wok</div><div>Place prawns in to cook</div><div>Flip prawns to cook both sides</div><div>When prawns are almost cooked, push them to one side of the wok</div><div>Add sesame seed oil to cleared side of wok</div><div>Place in chopped ginger and garlic to fry</div><div>Add oyster sauce & sugar (once ginger and garlic are fragrant) in</div><div>Add water</div><div>Move prawns into the liquid, cover wok and allow to steam for about a minute (depending on size of prawns)</div><div>Add in dark soy sauce and spring onions (Give it a good stir)</div><div>Deglaze with Chinese wine</div><div>Serve</div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-16019557334879775872021-06-04T14:19:00.001+08:002021-06-04T14:19:38.658+08:00Saba Shioyaki (Grilled Mackerel)<div class="separator" style="clear: both; text-align: center;"><br /><img border="0" data-original-height="1194" data-original-width="1204" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOMApG3uWW_xqyEuV-UcG3Hfh2FxWA7smJ2yvFSjZdC2LBn9gWNSE8ZLOQPZ_nq-gY6_Maomn63SPQs_IpEbVtFNBUGX6rkgbkKkMwVcQY35zl_og0xqsdtZvvCLyG8OjDTsKTQaDxjo/w400-h396/Saba+copy.png" width="400" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div><br /></div>Surprisingly easy to make.<div>Either quickly salt unseasoned mackerel or buy ready salted shio saba for a quick meal on busy nights. <br /><div><br /></div><div><br /></div><div><b>Ingredients (for 4)</b></div><div>4 fillets mackerel (saba)</div><div>4 tbsp sake (or any cooking alcohol I can grab in the kitchen)</div><div>1 tsp salt (Himalayan pink)</div><div>Grated daikon</div><div>Lemon slices</div><div><br /></div><div><b>Method</b></div><div>Coat fish with sake</div><div>Pat dry with paper towel and then transfer fish to baking sheet lined with bake paper</div><div>Sprinkle salt on both sides of fish and let sit at room temperature for 20 minutes.</div><div>Pat dry again after 20 min</div><div>*Fish should be really dry before it goes into the oven. Or else the fish will be steamed rather than grilled.</div><div>Place fish, skin side down on baking sheet and bake for 15 - 20 minutes, or until flesh is golden brown.</div><div><br /></div><div>Serve grilled mackerel with grated daikon (with some soy sauce on daikon) and a lemon wedge on the side.</div><div><br /></div><div><br /><p><br /></p></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-67905671003499618002019-10-16T12:28:00.000+08:002019-10-16T12:28:09.443+08:00Vietnamese Bun Bo with Grilled Beef<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-2o52TTUugF4COcwku3syE8zcXm5yDkWNrQeSIN7CM5x5F2gukMXYLzav_1WxqwGpOAlp25mlv5DKKaKsCTDJ1omAMwuRSfJ_HZgVLAWQGQklpzSxTq6XqJs7vcSAm0QFDpF47i8e6M/s1600/01A17072-65BA-4A10-9114-49FC54A7B1C7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-2o52TTUugF4COcwku3syE8zcXm5yDkWNrQeSIN7CM5x5F2gukMXYLzav_1WxqwGpOAlp25mlv5DKKaKsCTDJ1omAMwuRSfJ_HZgVLAWQGQklpzSxTq6XqJs7vcSAm0QFDpF47i8e6M/s400/01A17072-65BA-4A10-9114-49FC54A7B1C7.jpeg" width="300" /></a></div>
<br />
<div>
<br /></div>
<div>
<div style="text-align: left;">
This recipe is modified from <a href="https://dishnthekitchen.com/2018/06/21/grilled-vietnamese-beef-vermicelli-bowl-bun-bo-xao-2/" target="_blank">Dish ‘n’ the Kitchen</a>.</div>
<div style="text-align: left;">
I’ve always liked a good Bun Bo, grilled meat goes so well with the fresh vegetables and the Nuoc Cham. Perfect meal for a warm day.</div>
</div>
<div>
<br /></div>
<div>
<br />
<b>Ingredients (makes 4)</b></div>
<div>
<br /></div>
<div>
Meat: (Marinade for about 1 hour)</div>
<div>
Shabu Shabu/ Sukiyaki Beef Slices (1 pack, 400g)</div>
<div>
3 garlic cloves, minced</div>
<div>
3 tbsp fish sauce</div>
<div>
2 tbsp sugar</div>
<div>
1 tbsp fresh lime juice</div>
<div>
1 red chili, minced (optional)</div>
<div>
<br /></div>
<div>
Salad:</div>
<div>
1 large carrot, cut into matchsticks</div>
<div>
1 Japanese cucumber, cut into matchsticks</div>
<div>
4 cups bean sprouts</div>
<div>
4 cups lettuce, cut into strips</div>
<div>
Handful of fresh cilantro</div>
<div>
4 big spoons of crushed roasted peanuts</div>
<div>
Handful of fresh mint, cut into small strips</div>
<div>
Hoisin sauce/ Hot sauce, to taste</div>
<div>
600g fresh thick laksa bee hoon, boiled and drained<br />
<br />
Nuoc Cham:<br />
3 cloves of garlic, minced<br />
1/3 cup brown sugar<br />
1 cup boiling water<br />
1/2 cup fish sauce<br />
1/4 cup lime juice<br />
2 tbsp rice vinegar<br />
Handful of carrot matchsticks<br />
<br />
Method:<br />
Grill meat over a grill pan - get char marks<br />
Keep the juices that flow to the bottom of pan</div>
<div>
<br /></div>
<div>
Assemble:<br />
Place thick beehoon as base in a large bowl<br />
Place vegetables over noodles and then the meat<br />
Top with mint leaves, cilantro and crushed peanuts<br />
Pour as much Nuoc Cham over<br />
Add hoisin sauce/ hot sauce to taste<br />
<br />
<br /></div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-48683133542727108112019-10-16T09:39:00.000+08:002019-10-16T09:39:04.634+08:00Chicken with 40 cloves of garlic<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a az0bwpbjgi="" bp.blogspot.com="" href="https://www.blogger.com/u/1/null" https:="" imageanchor="1" jpeg="" rdobc3jaqkm="" rjfiwubyadwhns-vptb9j8dp4hzssubvqcncbgasyhq="" s1600="" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQkPFkuADc9XB71BW7JkN-J89IcuH2XuoMteZQvLccnJjGjAIxv1R8Ej-UVlYdn-n1eFFI0NXMx3AuDe_DeNfEGB4ziivWT7PpjZlcn4mu3JTalzHiMECO3VZO54QCS7gbNxChiRQE_E/s400/96BD8E51-2954-4BFE-A286-33A6C9F2DAE8.jpeg" width="300" /></a></div>
<div style="text-align: center;">
<br /></div>
<span style="font-family: inherit;"></span><br />
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-family: inherit;">Make it wetter, it becomes a soup, a little drier, it’s a stew. A versatile one pot meal for busy nights.</span></span></div>
<span style="font-family: inherit;">
</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<br />
<ul class="list-unstyled xs-text-3" style="box-sizing: inherit; color: #222222; font-feature-settings: 'tnum' 1; font-variant-numeric: tabular-nums; line-height: 1.2; list-style: none; margin: 0px; padding: 0px;">
<li class="xs-mb1 xs-mt0" style="box-sizing: inherit; margin: 0px 0px 0.5rem; padding: 0px;"><span style="font-family: inherit;"><b>Ingredients:</b></span></li>
</ul>
<span style="font-family: inherit;">4 chicken thighs<br />salt, to season<br />pepper, to season<br />mixed herb, to season (used dill)<br />3 shallots, chopped<br />40 cloves garlic, unpeeled<br />120 mL (½ cup) dry vermouth, or white wine<br />3 sprigs fresh parsley<br />1 teaspoon dried tarragon<br />180 mL (¾ cup) chicken stock<br /><span style="color: #222222;"><br /></span><span style="color: #222222;"><b>Method:</b></span><span style="color: #222222;">Pre-heat the oven to 180°C (350°F)</span><span style="color: #222222;">Season the chicken with the salt, pepper and mixed herbs. Set aside.</span><span style="color: #222222;">Sear the chicken for about 10-15 minutes evenly on each side, until golden brown, </span><span style="color: #222222;">set aside.</span><span style="color: #222222;">Add the shallots and cook down in the remaining juices for about 5 minutes over a low-medium heat.</span><span style="color: #222222;">Add the garlic cloves and gently cook them for about 2 minutes.</span><span style="color: #222222;">Pour in the vermouth or white wine and gently cook so that it reduces slightly.</span><span style="color: #222222;">Add the chicken, parsley sprigs and tarragon, followed by the chicken stock.</span><span style="color: #222222;">Bake in the oven for 20-25 minutes or until the chicken is cooked through.</span><span style="color: #222222;">Serve with crusty bread and vegetables of your choice.</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span>
<span style="font-family: inherit;"><span style="color: #222222;">Note: add potatoes and carrots to make it a one pot meal</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-14055204207555119122019-10-16T09:31:00.000+08:002019-10-16T09:31:38.326+08:00Asian BBQ Midjoint Wings Marinade<br />
<br />
This is modified from <a href="https://rasamalaysia.com/asian-bbq-wings/">Rasa Malaysia’s Asian BBQ Wings</a>.
<br />
<br />
Ingredients:<br />
1 kg mid joint wings<br />
1 tsp maple syrup<br />
1.5 tsp salt<br />
1/3 tsp five spice powder<br />
1 tbsp oyster sauce<br />
3 cloves garlic, minced<br />
1 thumb-sized knob ginger (grated/ chopped)<br />
1 tsp sesame seed oil<br />
1 tsp soy sauce<br />
<br />
Method:<br />
Allow to marinade for a couple of hours<br />
Lay out in baking sheet and cover with foil<br />
Bake in oven for about 20min at 180<span style="font-size: 17px;">dC</span><br />
<span style="font-size: 17px;">Remove foil and allow to broil for a couple of minutes for some browning.</span><br />
<span style="font-size: 17px;">Serve hot</span><br />
<br />
<br />
<br />
<ul class="wprm-recipe-ingredients" data-slot-rendered-recipe="true" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(88, 88, 88); color: #585858; font-family: "Source Sans Pro", sans-serif; font-size: 19.200000762939453px; margin-block-end: 0px; margin-block-start: 0px; margin: 0px 0px 8px; padding-inline-start: 0px; padding: 0px;"></ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-33491004012512818122019-06-05T15:37:00.001+08:002019-06-05T15:37:34.831+08:00Scallop Rockefeller (Copycat Tim's Restaurant)<br />
<br />
Ingredients:<br />
Scallops with shell, washed and cleaned<br />
Large purple onions, chopped<br />
Mayonaise<br />
Bacon, chopped<br />
Parmasan cheese<br />
<br />
Method:<br />
Grill onions with a little salt until soft and caramelised, set aside.<br />
<br />
Assembly:<br />
Top the scallops in this order (bottom - up):<br />
<br />
<ol>
<li>grilled onions</li>
<li>mayonaise (covers the scallop)</li>
<li>bacon</li>
<li>parmasan cheese</li>
</ol>
<div>
Preheat oven at 180dC</div>
<div>
Bake for 15min or until scallop bubbles and turns golden brown</div>
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-26399485578906428972019-06-05T15:34:00.000+08:002019-06-05T15:34:06.193+08:00Yakiniku Beef Bowl<br />
<br />
Ingredients:<br />
1 pack shabu shabu beef (about 500g), cut into smaller pieces<br />
Japanese mayo (kewpie)<br />
<br />
Marinade for meat:<br />
<br />
<ul>
<li>1/3C soy sauce</li>
<li>3 tbsp sugar</li>
<li>3 tbsp sesame seed oil</li>
<li>1 scallion chopped</li>
<li>2 cloves of garlic, minced</li>
<li>11/2 tsp sake/ rice wine</li>
<li>1/4 tsp black pepper </li>
</ul>
<div>
<br /></div>
<div>
Serving sauce:</div>
<div>
<ul>
<li>1/4C soy sauce </li>
<li>1/4C sake/ white wine</li>
<li>4 tbsp mirin</li>
<li>2 tbsp sugar</li>
</ul>
<div>
Method:</div>
</div>
<div>
Turn everything onto a frying pan<br />
Fry until meat is cooked and marinade dries up</div>
<div>
Serve over rice.</div>
<div>
Drizzle sauce over meat</div>
<div>
Top with a little Kewpie mayo</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-56942539321054546712018-09-17T11:53:00.000+08:002018-09-17T11:53:58.779+08:00Char Siew Ribs<br />
<div class="separator" style="clear: both; text-align: center;">
<a ="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipd-lD8F64CSfxbUoX8sZF4qCR776PDJLhxNrcTa2fU6r_7HJoj0N6TGv6WfleN5-Zpig1VK5GAh47d12LN0QUg7zRp_GRl7Kzvw7OqpH1W_GvivRpHaLkUD3FVByrk6OcISR4qK8zszo/s1600/charsiew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipd-lD8F64CSfxbUoX8sZF4qCR776PDJLhxNrcTa2fU6r_7HJoj0N6TGv6WfleN5-Zpig1VK5GAh47d12LN0QUg7zRp_GRl7Kzvw7OqpH1W_GvivRpHaLkUD3FVByrk6OcISR4qK8zszo/s400/charsiew.jpg" width="300" /></a></div>
<br />
This is Mum's recipe for char siew ribs, easy to make and good to eat. The boys love it! They finished all of it, and I only got a small piece to taste!!<br />
<br />
<br />
<b>Ingredients:</b><br />
500g pork ribs (I used the soft bone ones)<br />
2 cloves garlic, minced<br />
1/2 tbsp 红藻 (ang zhao) (for colour, replace 烧腊粉)<br />
1 tbsp light soy sauce<br />
80g sugar (adjust to taste)<br />
1tsp salt<br />
<div>
<br /></div>
<div>
<b>Method:</b></div>
<div>
Marinate meat for a few hours</div>
<div>
Heat oil and saute the meat (without marinate)</div>
<div>
Add some water (about 1/3C) to marinate and add to pot (enough to cover meat)</div>
<div>
<i>--> go to * if cooking over stove top</i></div>
<div>
<br /></div>
<div>
Pressure cook for 20min (meat function)</div>
<div>
Manual release of pressure.</div>
<div>
Remove excess gravy.</div>
<div>
Saute mode (low): fry until gravy dries up </div>
<div>
<br /></div>
<div>
<br /></div>
<div>
*If cooking over stove-top:</div>
<div>
Allow to liquid boil and then put on low fire to simmer (about 20min).</div>
<div>
Remove excess gravy and fry until remaining gravy dries up and the meat caramelises.</div>
<div>
Bring the excess gravy to a slow simmer until it thickens. Use over rice or dipping sauce for meat.</div>
<div>
<br /></div>
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-23994372470748586442017-10-12T19:21:00.001+08:002017-10-12T19:21:39.072+08:00Meringue Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBMZOT-5UVTO_C8xiGo3frqo3_bZ4gXmxSuKEg_UeYvuNcCM_doOMCNud8nEavKuCNN98LyckvUGPKrBHeRKlFdp8hJn01kPeNywfEFih-AhfSFz-g8WlS5LzG4eViWkMkalAsp1YboU/s1600/meringue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBMZOT-5UVTO_C8xiGo3frqo3_bZ4gXmxSuKEg_UeYvuNcCM_doOMCNud8nEavKuCNN98LyckvUGPKrBHeRKlFdp8hJn01kPeNywfEFih-AhfSFz-g8WlS5LzG4eViWkMkalAsp1YboU/s320/meringue.jpg" width="320" /></a></div>
<br />
<br />
<br />
Was given some egg whites and thus whipped up some meringue cookies!<br />
<br />
<b>Ingredients</b><br />
1 egg white (~30g) : 50g sugar<br />
(I usually do 10-15% less sugar, better to use caster sugar)<br />
<br />
1 tsp vanilla extract<br />
<br />
<br />
<b>Method</b><br />
Preheat oven to 100C (220F)<br />
On low speed, beat the whites until soft peaks<br />
Add sugar slowly, while still beating<br />
Increase to medium speed and beat till stiff peaks form.<br />
Rub some meringue between index finger and thumb to feel for sugar crystals. The sugar should be fully dissolved, giving a smooth feel. If meringue feels gritty, continue beating until smooth.<br />
Pipe/ spoon onto parchment paper.<br />
Bake in oven at 95C for 1.5 to 1.75h.<br />
Meringue is cooked when it lifts off the parchment paper easily.<br />
<br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7883578464388384028.post-29343362336052087202017-10-12T19:18:00.001+08:002017-10-12T19:18:31.375+08:00Cinammon Sugar Monkey Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTksrik0DJ9QMAtxxB1WlByb1ThOUyzCAyQpnHPFhm4HqfNJDTx65e7gkBjzDHqURwSwmYT4LMaS9K-rqHKJMllkJjnReHyOpDMIYsyu8vx22jqCDe13VeMkfUrbIW0rCyV4QoALjYKs0/s1600/monkeybread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTksrik0DJ9QMAtxxB1WlByb1ThOUyzCAyQpnHPFhm4HqfNJDTx65e7gkBjzDHqURwSwmYT4LMaS9K-rqHKJMllkJjnReHyOpDMIYsyu8vx22jqCDe13VeMkfUrbIW0rCyV4QoALjYKs0/s320/monkeybread.jpg" width="320" /></a></div>
<br />
<br />
When the husband asks for it, the husband gets it! :P<br />
<br />
This recipe was taken from <a href="http://sallysbakingaddiction.com/2014/06/30/homemade-monkey-bread-aka-cinnamon-roll-bites/" target="_blank">Sally's Baking Addiction</a> cos most of the videos I see start with ready-made cookie dough or bread dough. This one makes the bread from scratch.<br />
<br />
<b>Ingredients</b><br />
<i><br /></i>
<i>Dough:</i><br />
1 pkg active dry yeast (11g)<br />
1/4 cup warm water (for proofing the yeast)<br />
11/4 cup warm milk (250ml)<br />
1/3 cup unsalted butter, melted (75g)<br />
1/4 cup sugar (30g)<br />
2 eggs<br />
1 tsp salt<br />
5 cups all purpose flour (550g)<br />
<br />
<i>Coating the dough balls:</i><br />
1/2 cup butter (110g)<br />
11/4 cups sugar<br />
1 tbsp ground cinnamon<br />
<br />
<i>Drizzle over dough balls before baking:</i><br />
1/4 cup unsalted butter, melted (55g)<br />
2/3 cup packed brown sugar<br />
1 tsp vanilla extract<br />
<br />
<i>Glaze:</i><br />
1 cup icing sugar (120g)<br />
3 tbsp heavy cream/ milk (45ml)<br />
1/2 tsp vanilla extract<br />
<br />
<br />
<b>Method</b><br />
<i>Dough</i><br />
<br />
<ol>
<li>Dissolve yeast in warm water (check for proofing) for 2 min</li>
<li>Add milk, melted butter, sugar, eggs, salt and 3 cups of flour into a large mixing bowl. Beat on high using a dough hook.</li>
<li>Slowly add remaining flour until a firm dough is formed. (Total of 5 cups)</li>
<li>Turn dough onto a floured surface. Knead until smooth and elastic (5min). Dough is ready when it is smooth and it springs back when poked.</li>
<li>Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. Cover tightly with plastic wrap.</li>
<li>Refrigerate for 8 hours or overnight (or 2 hours in a warm place until double in volume).</li>
</ol>
<div>
<i>To assemble & bake:</i></div>
<ol>
<li>Generously grease a bundt pan (I used a springform bundt tin) or any baking pan.</li>
<li>Press dough down to allow air bubbles to release.</li>
<li>Cut/ or pinch dough into small pieces, to roll into balls of about 3cm across.</li>
<li>Coat all the dough balls with melted butter and then roll the balls in the cinnamon sugar mixture. Dump all the balls into the greased pan. *At this point, chopped nuts can also be added to the layers. Cover the pan with plastic wrap and allow the dough to rise again for another 45min.</li>
<li>Prepare the drizzle mixture by melting the butter together with the brown sugar. Add vanilla extract once all the sugar has melted into the butter. Drizzle into the bundt pan. (Or, alternate drizzle with dough balls) </li>
<li>Preheat oven to 180 degC and bake for 30-35min or until golden brown on top.</li>
<li>Allow to cool for 10-15min before inverting it out of the pan.</li>
</ol>
<div>
<i>To serve:</i></div>
<div>
<ol>
<li>Whisk all the glaze ingredients together and pour over bread before serving.</li>
<li>Serve warm.</li>
</ol>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-85418897283578719722017-10-12T19:12:00.003+08:002017-10-12T19:12:51.215+08:00Chocolate Mousse (No Egg)<br />
<div class="separator" style="clear: both; text-align: center;">
<a ="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mqrVu79mWIO0FXiASRRuwegKCaV0sdJrCc858BwnkJVN8h0PAAgzAhhLFC7uwvZNRrrF0S-3plH9-lo0OxECLWd-EellpDdZ2mbhVb83o5Hzngn39wc0S8lVJKRP_vZuk6LY_36fCRo/s1600/mousse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mqrVu79mWIO0FXiASRRuwegKCaV0sdJrCc858BwnkJVN8h0PAAgzAhhLFC7uwvZNRrrF0S-3plH9-lo0OxECLWd-EellpDdZ2mbhVb83o5Hzngn39wc0S8lVJKRP_vZuk6LY_36fCRo/s320/mousse.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
An easy favourite of the boys. </div>
<br />
<b>Ingredients</b><br />
200g semi sweet chocolate chips<br />
1 cup whipping cream<br />
1 tsp sugar (adjust to taste, depends on how sweet the chocolate chips are)<br />
1/4 cup water<br />
<br />
<br />
<b>Method</b><br />
Boil the water and dissolve the sugar<br />
Add to chocolate chips and allow it to sit for about 30s<br />
Stir to melt the chocolate chips (Microwave in 20s bursts if the chips do not melt)<br />
Stir until smooth<br />
Leave to cool till room temperature<br />
<br />
Whip up the whipping cream until soft peaks<br />
(Note to self: Freeze bowl and sit bowl in ice while whipping to get the cream nicely whipped).<br />
Add about 1/3 of the whipped cream to the chocolate and fold it in, until well mixed.<br />
Add the remaining whipped cream and fold until well mixed.<br />
Spoon into serving cups and refrigerate for at least 2 hours or until firm.<br />
Serve cold<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-10512436185702238662017-08-13T20:46:00.002+08:002017-08-13T20:46:35.552+08:00Rum Balls (and No-Rum Balls)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a ="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcJ4LbXTdxA674aKbZSC8O_8B_3i7E5HlG6wt0qg9WjD3MxW6m7l9Rbra9r2GZOJQtGU58Y_MPxvaU28TsSUrBH8jKDazNTZrwy2UkSGOQDgmHU7QfEjNPsdqFo9sWw8avf0gkQzM_tg/s1600/IMG_2749.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcJ4LbXTdxA674aKbZSC8O_8B_3i7E5HlG6wt0qg9WjD3MxW6m7l9Rbra9r2GZOJQtGU58Y_MPxvaU28TsSUrBH8jKDazNTZrwy2UkSGOQDgmHU7QfEjNPsdqFo9sWw8avf0gkQzM_tg/s400/IMG_2749.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Back: Cocoa coated Baileys Ball<br />Front: No-Rum Ball</td></tr>
</tbody></table>
<br />
Made some chocolate cupcakes and realised that they were too many and boring to eat. Wanted to turn them into rum balls, but there was no rum at home, so used Baileys Espresso Crème instead. Also made some "non-alcoholic" ones for the small fry, with vanilla essence (though the essence I used was Trader Joe's Pure Vanilla in Bourbon lol!) added.<br />
<br />
As I was making, I realised that rum balls were the original cake pops!! They seem to be done the same way, except cake pops seem to use more cake in the mixture.<br />
<br />
<b>Ingredients (makes about 10 balls)</b><br />
50g chocolate cake, crumbled up<br />
100g semi sweet chocolate chips<br />
25ml cream (or milk)<br />
30g butter<br />
1 tbsp Baileys/ Rum/ Vanilla essence (Add to liking)<br />
Cocoa powder/ chocolate rice/ rainbow sprinkles for coating<br />
<br />
<b>Method</b><br />
Warm up the cream in 30s blasts in the microwave (twice should do it)<br />
Pour over chocolate chips and butter<br />
Melt the chocolate chips and stir to get a smooth mixture<br />
Add the liqueur to the chocolate<br />
Pour over crumbled cake and mix well<br />
(Should get a thick, viscous mixture. Add more cake if texture is too runny)<br />
Leave mixture in the freezer for 5-10 min to firm up (20 min in the fridge)<br />
Roll into balls and coat with whatever coating.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-23653149354134817932017-06-22T22:24:00.002+08:002017-06-22T22:24:49.882+08:00No Bake Nutella Cheesecake<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a ="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxJwsLmNEKXKte26_zAx0buLPLdiK5rnVyk_-m604Ts8iuu4byacUv0AXFc5PQlz3zsyuQkblc1vNPZ4Ekt7NQFVUiGOiG7leJwitcxMo328F86AJPxuyZPNapULQ92wYm2UgagRcbeU/s1600/nutella+cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="666" data-original-width="708" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxJwsLmNEKXKte26_zAx0buLPLdiK5rnVyk_-m604Ts8iuu4byacUv0AXFc5PQlz3zsyuQkblc1vNPZ4Ekt7NQFVUiGOiG7leJwitcxMo328F86AJPxuyZPNapULQ92wYm2UgagRcbeU/s320/nutella+cheesecake.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Kieran's favourite</div>
<div style="text-align: justify;">
<span style="text-align: start;">This is a recipe adapted from Nigella Lawson's </span><a href="https://www.nigella.com/recipes/nutella-cheesecake" style="text-align: start;" target="_blank">Nutella Cheesecake</a><span style="text-align: start;">. Kieran only likes his cheesecake with an Oreo crust. He doesn't like the digestive biscuit crust, so I hide the other biscuits in a mixture of oreos and digestive biscuits (and some times marie biscuits)</span></div>
<b><br /></b>
<b>Ingredients (serves 4-6)</b><br />
<br />
Mixture of digestive biscuits, oreos, marie biscuits making up 125g (more oreos for a darker crust)<br />
32g butter (melted)<br />
200g Nutella<br />
50g chopped nuts (I use whatever nuts I have on hand)<br />
250g (1 pack) Philadelphia cream cheese (at room temperature)<br />
1 tbsp icing sugar (I taste the mixture first before adding this in)<br />
<br />
<b>Method</b><br />
<br />
<ol>
<li>Blitz the biscuits and nuts in a food processor, add butter (if using mostly digestive & marie biscuits, then add 1 tbsp of Nutella into the mix).</li>
<li>Pour the sandy mixture into a springform tin (or a regular tin lined with aluminum foil, leave extra foil on the sides to lift the cake out easily when serving). Press the mixture down with a back of a spoon. Leave in fridge to chill until ready to add cream cheese mixture.</li>
<li>Beat cream cheese and icing sugar until smooth, then add the remaining Nutella to the mixture. Continue beating until combined.</li>
<li>Pour the cream cheese mixture over the prepared cookie base. </li>
<li>Scatter some chopped nuts over the top (I skip this for one half usually cos the boys won't eat it once they see the nuts). *optional: can also drizzle some chocolate sauce and top with chocolate chips.</li>
<li>Leave in fridge overnight.</li>
<li>Serve straight from fridge for best results.</li>
</ol>
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-36618377138432851512017-06-22T22:18:00.001+08:002017-06-22T22:25:00.598+08:00Almond Florentine<br />
<div class="separator" style="clear: both; text-align: center;">
<a ="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrH2iLUUDTi1OofkMVo-jkfXCMgLvDHeBgriqLU22aWg6yMtFFKHThfKFjvWAOAgw4xgVdL8sjUL_jgF8gVWuA24_xYnW_GfZZ6Qc478ppe_TcQs3pPe6a_kgg8W0bCxVSFNmLDor9tM/s1600/almond+florentine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrH2iLUUDTi1OofkMVo-jkfXCMgLvDHeBgriqLU22aWg6yMtFFKHThfKFjvWAOAgw4xgVdL8sjUL_jgF8gVWuA24_xYnW_GfZZ6Qc478ppe_TcQs3pPe6a_kgg8W0bCxVSFNmLDor9tM/s320/almond+florentine.jpg" width="320" /></a></div>
<br />
This is a super easy recipe cos the florentine powder comes as a premix from Phoon Huat.<br />
<br />
<b>Ingredients</b><br />
100g slivered almonds<br />
50-60g florentine powder (depending whether you want a thin, crispier biscuit)<br />
<br />
<b>Method</b><br />
Mix the items together<br />
Spread the mixture out onto a tray lined with baking paper<br />
Bake at about 180C for about 6 min (Watch the last minute)<br />
Cool and break into smaller pieces<br />
Store in airtight container.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-42110029168030983002017-06-22T22:09:00.001+08:002017-06-22T22:13:02.699+08:00Cranberry Spice Chutney<div class="separator" style="clear: both; text-align: center;">
<a ="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkx_Lb4TnZynhV54Z0SImXMwjhjs-gAKN94plcRvCBndwedaLtuvMlNqeECaFc-p6smilyEk2Ed-LYc6BGD9VzShGR6stkgumd7h24bK9UNoEqlGBneyscyUgKpdblhpAoCO4Cqm96BZw/s1600/cranberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkx_Lb4TnZynhV54Z0SImXMwjhjs-gAKN94plcRvCBndwedaLtuvMlNqeECaFc-p6smilyEk2Ed-LYc6BGD9VzShGR6stkgumd7h24bK9UNoEqlGBneyscyUgKpdblhpAoCO4Cqm96BZw/s400/cranberry.jpg" width="400" /></a></div>
<br />
<br />
<br />
Original recipe from Costco<br />
<br />
<b>Ingredients:</b><br />
4 cups fresh cranberries<br />
1 cup water<br />
2 cups sugar (I used 1 3/4c and it was still fairly sweet. Can reduce further.)<br />
2 cinnamon sticks (I added another 1/2tsp of ground cinnamon)<br />
6 whole cloves<br />
1 tsp salt<br />
2 tart apples, peeled, diced<br />
2 red or Bosc pears, peeled diced<br />
1/2 cup crystallised ginger, finely chopped or 1 tsp dried ground ginger<br />
<br />
<i>Ingredients in the original recipe that I left out:</i><br />
1 small onion<br />
1 cup golden raisins<br />
1/2 cup hazel nuts, toasted, skinned, finely chopped<br />
<br />
<b>Method</b>:<br />
In a deep 6-quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to boil, over medium heat.<br />
Stir frequently for about 10 min, until cranberries start to pop (hear popping sound).<br />
<br />
Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onions and raisins, and continue stirring frequently until mixture thickens (another 10-15 minutes).<br />
<br />
Remove from heat. Stir in chopped hazelnuts and crystallised ginger.<br />
Cool to room temperature.<br />
Remove cinnamon sticks and cloves before serving at room temperature or cold.<br />
<br />
<i>note: I didn't boil the cranberries first. I simply added everything into the pot and started cooking.</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-58998030043922975512017-06-22T22:01:00.001+08:002017-06-22T22:13:24.184+08:00Balsamic Glazed Salmon Fillets<div class="separator" style="clear: both; text-align: center;">
<a ="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdpGJby1r5lFq9GCRyoZkQNB-GvOESOYt2FU4Czoxmuu7UBUfpk3GeE_MLwJzxSrK199ID0Bsk3ILkps-xaicGhwm7FBbY7UxVxKtsFT_16qyZQRT2yhy2IW707CBU8N5js-Kgc2lhnc/s1600/balsamic+glazed+salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="690" data-original-width="720" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdpGJby1r5lFq9GCRyoZkQNB-GvOESOYt2FU4Czoxmuu7UBUfpk3GeE_MLwJzxSrK199ID0Bsk3ILkps-xaicGhwm7FBbY7UxVxKtsFT_16qyZQRT2yhy2IW707CBU8N5js-Kgc2lhnc/s320/balsamic+glazed+salmon.jpg" width="320" /></a></div>
<br />
The boys first ate this at their Yi-Po's house and they liked it. Simple to do and the balsamic vinegar goes really well with the salmon.<br />
<br />
<b>Ingredients</b><br />
6 5oz salmon fillets<br />
4 cloves of garlic, minced<br />
1 tsp white wine<br />
1 tbsp honey/ agave nectar/ maple syrup<br />
1/3 cup balsamic vinegar (used TJ's)<br />
4 tsp Dijon mustard<br />
Salt and pepper to taste (rub on salmon)<br />
1 tbsp chopped fresh oregano<br />
<br />
<b>Method:</b><br />
Preheat oven 400F<br />
Line baking sheet with foil, spray with cooking spray<br />
In a bowl, mix wine, honey, balsamic vinegar and mustard<br />
Cook garlic till soft (3min)<br />
Pour in honey mixture and simmer until thicken<br />
Allow it to cool, drizzle over salmon and put salmon into oven for 10min or until cooked.<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-62035138935259135022016-11-05T22:22:00.002+08:002016-11-05T22:22:17.225+08:003-ingredient Sponge Cake<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a ="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBj_9xHj2okPohGZFdpx6LPSg68Af6CRN2Y9ncHqHpZL5W9VPxwJFkWUlZt2-wEG_qUifZhAABNmmICd1XXsnXi2AItsmlarzBE97VYvO3gC7kLeToZwuO5gdGlSO-qln1QnuGizDlRk/s1600/3ingredientsponge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBj_9xHj2okPohGZFdpx6LPSg68Af6CRN2Y9ncHqHpZL5W9VPxwJFkWUlZt2-wEG_qUifZhAABNmmICd1XXsnXi2AItsmlarzBE97VYvO3gC7kLeToZwuO5gdGlSO-qln1QnuGizDlRk/s320/3ingredientsponge.jpg" width="320" /></a></div>
<br /></div>
<br />
Just wanted to bake something easy and decided to try one of those minimal ingredient cakes. It turned out to be pretty good. I cheated a little and added a fourth ingredient, vanilla extract!<br />
<div>
<br /></div>
<div>
<b>Ingredients (can be halved to make a 5" cake)</b></div>
<div>
4 eggs (separate yolks from whites)<br />
60g sugar<br />
40g flour<br />
1 tsp vanilla extract<br />
<br />
Frosting/Filling:<br />
1 cup whipping cream : 1/4 cup sugar<br />
OR<br />
Jam, with a little water added, warmed in the microwave<br />
<br />
<br />
<b>Method</b><br />
Preheat oven to 175C (350F)<br />
Add half (30g) of the sugar to the yolks and whisk until light and fluffy<br />
Sift in the flour and continue whisking until a smooth consistency<br />
Whisk the egg whites until frothy, add the remaining sugar and whisk until a meringue with stiff peaks is obtained.<br />
Gently, fold the meringue into the yolk mixture, 1/3 at a time.<br />
Pour into a 9x9 inch baking pan and bake for 10min or until toothpick comes out clean.<br />
<br />
Cool cake down, slice in half.<br />
Slather with preferred filling and replace top half of cake.<br />
<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-81487600013756940372016-05-31T17:37:00.001+08:002016-05-31T17:37:15.589+08:00Easy Rice Cooker Chicken Rice (Only the rice)<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Ingredients (for 4)</b></div>
<div>
11/2 cup rice</div>
<div>
1 cup stock</div>
<div>
Water (top up to whatever amount is required for the rice)</div>
<div>
4 cm knob of ginger, sliced</div>
<div>
2 cloves of garlic, peeled, smashed</div>
<div>
Soy sauce (to taste)</div>
<div>
1 tbsp oil</div>
<div>
<br /></div>
<div>
<b>Method</b></div>
<div>
Mix everything together and put into the rice cooker to cook</div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-16008456207729644642016-03-13T23:34:00.002+08:002016-11-05T22:18:38.174+08:00Banana Nut Bread<div class="separator" style="clear: both; text-align: center;">
<a banana="" bp.blogspot.com="" bread.jpg=""="https://www.blogger.com/blogger.g?blogID=7883578464388384028" https:="" imageanchor="1" lpp3nk8le-s="" o="" qsld34xdk7at5uxnfw1d0kmfz-ig-ufyg="" s1600="" style="margin-left: 1em; margin-right: 1em;" uwh6cncwji=""><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYOrNZIGwvhNmEgCrAeXwSA_BSu_FmK0Sw1ckFJLRqFrgJY3vYP8DoGN98G1dsgKgAfs6XRU8wqOKIU0DlWFUpTToVjx8-YhN25dUIU-UbVNGGGzDlgzvruorO44vdYQ2FS_G3RfuqLY/s320/banana+bread.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a banana="" bnsqdktsssyhgwzznchrsgw1cj5zhnyrg="" bp.blogspot.com="" bread="" es4oe=""="https://www.blogger.com/blogger.g?blogID=7883578464388384028" https:="" imageanchor="1" jpg="" k="" s1600="" style="margin-left: auto; margin-right: auto;" uwhxbyq5gi=""><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1l7MXCqmoaFZv4JFToevN4IbAc_SNKWc56QOjov8ab0sqaeB7hmiV98aP7acSdiHaqSi-nDMtTcD3iaZiPcUuyP8oW2sd14m7AKIXXKo99gCxWdmHSjqb4meGTJPI3YY9C8ewZcakGuU/s320/banana+bread+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana bread and Corn Bread (Trader Joes Corn Bread Mix)</td></tr>
</tbody></table>
<br />
<br />
<span id="goog_1312082648"></span>
Tried my aunt's mean banana bread when I was last in the US and I thought I would like to try one as well. The original recipe is from <a href="http://www.joyofbaking.com/breakfast/BananaBread.html" target="_blank">Joy of Baking</a> but I kinda tweaked it as I didn't have some ingredients at home. It's simple and it tastes great.<br />
<br />
<b>Ingredients:</b><br />
1 cup pecans (lightly toasted on a pan for a couple of minutes and then chopped)<br />
230g unbleached flour<br />
150g brown sugar (original: white sugar)<br />
11/4 tsp baking powder (original: 1tsp baking powder, 1/4 tsp baking soda)<br />
1/4 tsp salt<br />
1 tsp ground cinnamon<br />
2 eggs, lightly beaten<br />
113g unsalted butter, melted<br />
3 large ripe bananas (about 450g), mashed<br />
1 tsp vanilla extract<br />
<br />
<br />
<b>Method</b><br />
Butter and flour the loaf pan (I used the 8x8 pan, original recipe calls for a 23x13x8cm loaf pan)<br />
Combine dry ingredients (flour, sugar, baking powder, baking soda, salt, cinnamon, nuts)<br />
Combine the wet ingredients (bananas, eggs, melted butter, vanilla extract)<br />
Fold the wet mixture into the dry mixture with a rubber spatula.<br />
Mix until just combined. Do not over mix. Batter should be thick and chunky.<br />
Pour batter into pan.<br />
Bake at 180C (350F) for about 55-60 minutes until bread is golden and the toothpick inserted in the center comes out clean.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="background-color: white;"></span><br />
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7883578464388384028.post-82377008538790336692015-10-12T19:14:00.000+08:002017-10-12T19:15:05.721+08:00Baked Garlic Butter Prawns<br />
<br />
Had some prawns and was wondering what to do with them. Threw in some clams as well cos K1 doesn't quite eat prawns.<br />
<br />
<b>Ingredients</b><br />
8 medium sized prawns, shelled, leaving the head intact<br />
3-4 cloves of garlic, chopped<br />
a good knob of butter<br />
drizzle of white wine<br />
drizzle of chicken stock<br />
some cilantro<br />
<br />
<br />
<b>Directions</b><br />
Preheat the oven to 200 degC<br />
Slit the back of the prawns and remove gut<br />
Grease the base of the baking dish with some butter and lay out the prawns<br />
Place knobs of butter over the prawns and then the chopped garlic<br />
Cover the dish with foil and bake for about 20 min or until the prawns are done.<br />
<br />
<br />Unknownnoreply@blogger.com0