Wednesday, September 16, 2009
Wednesday, June 10, 2009
This is Mughlai Chicken from her book Feast. Altered it slightly by using evaporated milk instead of yogurt (since i had none) and I must say it was heaven!!!! Picture does no justice to it, honestly am not gifted in the photography department and neither do I have one of those sophisticated DSLR ( I think) like other food bloggers, oh well I'm more into making memories though.
And this is her 'Meatballs with Spaghetti' from Nigella Bites. I needed some real comfort that night hence i added in some cream at the end of the cooking process and it was ohhhh sooo good... I know my Mum's shaking her head reading this :)
Tuesday, May 26, 2009
Stumbled upon this recipe while I was blog hopping and am so grateful for this PERFECT recipe from 'A Daily Obsession'. I'm no baker and surely am not very gifted in this department but it worked hence its Dummy proof!
Check out what I yielded:
After the first rising, shaped them and left for another hour of rising:
Tips for dummies like me (I learnt it the hard way, so thought I'd share-only if you're a dum-dum like me):-
Wednesday, May 20, 2009
Here's the recipe after conversion:-
240gm Cream Cheese
40gm soft unsalted butter
6 egg yolks (mid-size)
60gm plain flour
4gm corn flour
6 egg whites (mid-size)
1/4 tsp cream of tartar
a pinch of salt
Heat oven to 180C.
Sift ingredients B.
Whisk ingredients A, add egg yolk one by one. Add ingredient B in portions.
Whisk egg whites, add in sugar portioned, cream of tartar and slat. Whisk till firm peaks forms.
Add C into A and mix gradually.
Place into a 9" baking tin. Bake in water bath-cling foil the cake tin and then sit it onto a roasting pan filled with boiling water (half full will be enough). Bake till desired color.
Tip: I made this some time back and did not take down the amount of time it needed in the oven. But it took quite some time i recall so do be patient. Test it with a skewer to check for doneness. If under baked, the inside will be very wet.
20/2/2012- Baked this today and took note of the time for baking. Baked the above recipe in an 8 inch square tin (prefers this as the cake is slightly taller), took 60 minutes. The cake was tent once the top of the cake reaches the desired color/tan.
Monday, May 18, 2009
Tuesday, May 12, 2009
While walking down the Asian market sauces aisle the other day, i chanced upon Spicy Bean Sauce aka Ma Po sauce and bought it at a hearts beat. So here goes my experiment:
-300gm ground pork scotch (much better than store bought mince)
-2 packets of silken tauhu
-about 2 tbsp of spicy bean sauce
-1 tsp of black bean garlic sauce
-1/2 tsp sugar
-1 tsp of chicken granules
-3 tbsp of 'Chiu Chow Chili Oil'
Brown the ground pork with some garlic (add in garlic later otherwise they will be too burnt) when the pork is 80% cooked, add in all the other ingredients and stir for another 3-4 minutes. Taste test and adjust the sauces to your liking. I added in the Chili Oil as it was not spicy enough to my taste but still i think that didn't work too well for me. Next time I'd add in some grounded red pepper flakes. I like it the way the name suggest it to me i.e. 'Ma Lat' spicy to the degree of numbness hehe...
Do try this, it is very very nice! Down side of this dish is that it makes you go for lots and lots of rice! Especially perfect on a cold day like it is here in Auckland now.
Monday, May 11, 2009
Wednesday, May 6, 2009
Packed up some coffee for meself and a little bottle of milk when its time to coax the little one back to the car for the ride home.
This is Barry Curtis Park in South Auckland New Zealand, officially opened in April 09. Its the biggest park in South Auckland and lucky us its only 1 min drive from our home. Its just a vast piece of greenery's for now till the trees grows.
Monday, May 4, 2009
This is a very very nice recipe that I've adapted from 'Nigella's Bites', love the spices in this recipe that somehow makes you heady at the first taste. Here's the original recipe from Nigella, and of course i tweaked the amounts of spices to my liking, so feel free to do so if you ever make this.
6 tbsp peanut/vegetable oil
8 lamb shanks
4 cloves garlic
sprinkling of salt
1 tbsp turmeric
1 tsp ground ginger
1 dried red chilli pepper, crumbled or 1/4 tsp dried red pepper flakes (to your taste really)
2 tsp cinnamon (can substitute with 2 cinnamon sticks)
1/4 tsp freshly ground nutmeg
3 tbsp honey (too sweet for me)
1 tbsp soy sauce
3 tbsp marsala wine
6 tbsp red lentils
3 tbsp chopped pistachio, chopped blanched almonds or a mixture of both or NOTHING!
Put 3 tbsp oil into a large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches.
Chop the onions and garlic finely and fry the onion-garlic mush until soft, sprinkling salt over to stop it sticking (now that's a neat trick, it really works!)
Stir in the turmeric, ground ginger, chilli, cinnamon and nutmeg, and season with some black pepper. Stir again, adding the honey, soy sauce, marsala wine. Add the shanks back into the pan, add cold water to almost cover, bring to the boil then put a lid over the pan, lower the heat and simmer gently for 1-1 1/2 hours or until meat is tender ( took me about 2 1/2 hours!)
Add the red lentils (i used yellow ones as that's what i have in the pantry) and cook for about 20 mins without lid (now that didn't work me, i suggest soaking the lentils overnight then maybe, otherwise it would take about an hour for the lentils to soften in its original form) until lentils have softened into the sauce and the juices have reduced and thickened slightly. Check for seasoning.
Toast the nuts by heating them for a few minutes in a dry frying pan and sprinkle onto the lamb as you serve.
Friday, February 6, 2009
The other thing that I really like about this show is that they look for dying trades that's solely being carried on by one or two people now, gives you a very nostalgic feel. Its like taking us back to the soul of food striped down to bare essentials of traditional tools. Makes me feel like chucking out all my gadget's, as if hehe... but i went and bought some bamboo steamers after watching the 2nd episode "wink wink".
I wish I could search for all these perfection in my own little kitchen but with a toddler round me 24/7, I guess I'd just have to give and take. Can't invest all my time and effort on food like these people could as its their profession. Passion and profession fused together gives perfection! Someday when my baby doesn't need so much of my time anymore I just might go to such extremes, we'll see about that haha...but I have a cunning plan for now, I get my toddler involved in the kitchen to start off many years to cooking and experimenting, hope it works!! Hey people go watch this when you have time, won't regret it. Some of the dishes that they have are things that we may never get to experience in our lifetime!
Monday, February 2, 2009
Sunday, February 1, 2009
I've always loved 'Loh Sang' in Malaysia and have done it since I was really young, not realising its more of a Malaysian and Singaporean custom. But it seems that this trend is catching on, heard on the Auckland Chinese radio station the other day some restaurants advertising for this dish during this festive period.
This is a home made version of my aunt, I'm so lucky to have such an innovative home cook aunt! I vouch and our whole family vouch for the yummyness of this dish, way better than any 5 star restaurants ones that we've tasted.
Every year during CNY, we practise pot luck among our fellow friends here and whenever it came to my turn to host, I always had the luxury to ask my aunt to make this for me, so meaning I've never once had to DIY! I got this recipe from her to share with everyone who'd like to try to make this on your own.
Ingredients to be grated:
Use a muslin cloth to squeeze out as much water from the grated vege, the drier it is, the crunchier it'll be.
-Spring onion cut into thin shreds
-Deep fried wanton skin (use the thick type, cut the skin into 3 portions before deep frying)
-Ground peanuts (LOTS)
-Toasted sesame seeds (LOTS)
-Pickled onions cut thinly
-Pickled ginger (cut into fine shreds)
-Raw fish slices of your preference (sashimi grade)
Note: You could buy pickled onions and ginger easily at the supermarkets, the DIY is simple enough anyway just pickle it with vinegar and sugar, can be done on the same day.
To make the sauce:
-1 bottle of plum sauce
-1 bottle of apricot jam
-Vinegar and sugar to taste
-a few tbsp of water depending on the consistency
Put everything into a pot and cook over low flame till slightly reduced.
Place all the grated vege in sections on a platter. Then layer on the fish slices, peanuts, wanton skin, sesame seeds and all. Before serving, sprinkle with some pepper, 5 spice powder (just a hint) and a little bit of oil. Pour the sauce on top a few minutes before the 'loh' begins!!!
Here's to a prosperous, happy and healthy new year!
Monday, January 19, 2009
Tuesday, January 6, 2009
Way late for this post, but Merry Christmas 2008 anyway. Was too busy to put up anything during this festive season cause of all the mad sales going on around! Never seen Auckland so busy ever, getting a parking was actually a problem!