Wednesday, March 16, 2011

Eggplant slices with a Thai twist


I stumbled across this recipe from Elinluv's blog. Personally, I love eggplants, so when I saw this recipe, I knew I had to give it a try. I gave it a little twist, so here's my version.

Ingredients:

2 eggplants, washed and thinly sliced (I also removed the skin)
1 tbsp fried shallots
2 tbsp dried shrimps
1 sprig of coriander, finely minced
3 pieces of cili padi, finely sliced
Juice of 2 kasturi lime

Gravy:
1 tbsp soy sauce
1 tbsp fish sauce
3 vegetable oil

Method:

1. Bring 3 bowls of water to a boil in a wok. In the meantime, arrange the thinly sliced eggplants on a deep dish. Let it steam for 8-10 minutes, or until they soften. They should appear slightly translucent when they are soft.

2. Soak the dried shrimps in hot water for about 5 minutes. Drain the water, and finely chop the dried shrimps.

3. In a saucepan, heat up the oil. Once it comes to a sizzle, turn the fire down to medium-low and let it sit for about a minute. Then, gently slide the dried shrimps and cili padi into the hot oil. Brown them until they are fragrant. Drain them out from the oil and set aside.

4. With the same oil, bring it to a slight sizzle again. Just before putting in the soy sauce, turn the fire down to medium-low. Let the soy sauce and oil incorporate.

5. Arrange the dried shrimps, cili padi and fried shallots atop the eggplants. (If there is some water from the deep dish, drain it away.) Sprinkle the coriander atop the eggplants too.

6. Carefully pour the gravy onto the dish, making sure that it coats each and every eggplant evenly. As a final touch, pour the juice from the kasturi lime onto the dish generously.

7. I served this hot with rice, and it was delicious. It was savoury, yet tangy with the distinctive taste of lime and fish sauce.

Thank you, Elinluv for sharing this.

Friday, December 3, 2010

Carrot Cake




The Pastry Chef will now be known as The Baker. His skilled hands have churned out one great cake after another; however, until he perfects his pastries, let's accord him the title he deserves.

One fine day, he baked this delicious carrot cake and it was heavenly! The cream cheese frosting was to die for! And the cake itself was moist.

Yet another cake on our favourite list.

Wednesday, November 3, 2010

Tiramisu


This is the tiramisu chilling in the fridge.


This is the Pastry's Chef virgin foray into the tiramisu scene, and what a pleasant surprise it turned out to be. In a good way, of course.

Sunday, October 31, 2010

Molten Lava Cake

Melting lava



This was a surprisingly easy cake to bake, with less than 20 minutes preparation time. It was a team effort, this cake. The Master Chef melted the chocolate, the Pastry Chef mixed up the rest of the ingredients, while I....I ate! The recipe was taken from this site. A side note though: the recipe calls for the cake to be baked for 10 minutes, but we found that they don't set so fast, at 180 degree Celsius. After a couple of failed Molten Lava cakes, we let the ramekins sit a little longer in the oven, and hey...it rose a couple of inches! So, the tip is to monitor it closely, and wait for it to rise, like a souffle. We served this with a generous scoop of Haagen Dazs's vanilla ice-cream. Sinful but heavenly!

Friday, October 22, 2010

Chicken katsu in Japanese curry

This is a no-frill, fail-proof recipe that is satisfying to the stomach, yet healthy with a good combination of nutrients. We usually have this on Monday nights because of the pasar malam at SS2. All we do is to buy the Taiwanese-style fried chicken, tell them to leave out the pepper and chilli powder, and leave the chicken breast whole. Then, we prepare the gravy at home with cubes of Japanese curry, throw in some diced carrots, potatoes and onions, and voila, a meal is done! For an extra touch, we also do a simple Japanese omelette with a dash of shoyu. Of course, you can't miss out the Japanese rice but I suppose regular Jasmine rice would suffice as well.

Ingredients:

1 Taiwanese-style chicken breast, without condiments, and sliced diagonally across
1 cube of Japanese curry stock
400 ml of water (or as per the instruction on the packet)
1 small potato, diced
1/2 carrot, diced
1 small yellow onion, diced
1 bowl of Japanese rice
1 egg, gently beaten
1 tsp shoyu (Japanese soy sauce)
1 tbsp cooking oil

Method:

1. In a large pot, heat up the cooking oil. Stir fry the onion until fragrant, then add in potato and carrot.

2. Add in the cube of Japanese curry, followed by water. Let it simmer for 15 minutes.

3. In a small saucepan, fry the egg until not runny anymore. Scatter the shoyu around the egg, dish up, and serve atop the rice.

4. Arrange the chicken cutlets onto the bowl of rice, and top with gravy.

5. Serve hot.

Deep fried chicken wings in a cream cracker batter


This recipe is apparently a favourite of the Pastry Chef's grandmother. I was instructed to make this based on his description. I thought it turned out great. The skin has that extra crunch to it. This dish makes an excellent snack, especially for parties.

Ingredients:

10 chicken wings
1 packet of Kentucky flour mixture
2 eggs, beaten
About 20 pieces of cream crackers, finely crushed
Enough oil for deep-frying

Method:

1. Be sure to wash the wings clean, and then drain the water off.

2. Put the cream crackers, Kentucky flour mixture and eggs in 3 separate deep dish.

3. Take 1 wing and pat dry with kitchen towel. Then, dip it in the Kentucky flour mixture. Make sure that it is evenly coated.

4. After that, dip the wing into the egg mixture.

5. Finally, dip it into the cream cracker. Repeat these steps until all the wings are done.

6. Heat up the deep fryer. When the oil is hot enough, deep fry the wings, 3 at a time. Be sure to turn them so that each part of the wing has the same golden colour.

7. Drain off the excess oil, and serve whilst hot.

Wednesday, September 15, 2010

Stir fried beef with sweet caramelised onions

Most beef are cooked savoury style, so I concocted this dish with the sole purpose of making this a sweet dish. It turned out pretty good!

Ingredients:

500 g of beef, cut into thin strips
2 whole yellow onions, cut into thin rings
1 tbsp baking soda
3 tbsp oyster sauce
1 tbsp sugar
1/2 cup chicken stock
3 tbsp vegetable oil
A dash of white pepper powder
Salt and black pepper, to taste

Method:

1. Marinate the beef strips with baking soda for 10 minutes. Then, rinse off the baking soda completely. Drain off the water.

2. Marinate the beef with 2 tbsp of oyster sauce and a dash of white pepper powder. Let sit for half an hour. Mix 1 tbsp of oyster sauce into the chicken stock, and set aside.

3. Heat up wok until it is flaming hot. Add in oil, and stir fry the onions. It is important to keep stirring the onions so that they are evenly browned. Add in the salt and pepper; the salt to soften the onions, and the pepper for taste.

4. When the onions are softened, add in sugar. Continue to stir in high heat until the onions start to brown. Dish up and set aside.

5. With the remainder oil in the hot wok, throw in the beef strips and give it a few quick stirs. It is important not to overcook the beef. When the beef are about three quarter cooked, add in the onions. Stir quickly to separate the onions.

6. Then, pour in the chicken stock-oyster sauce mixture and continue to stir until the sauce thickens. Add in a dash of salt for extra flavour, but be careful not to add too much because this dish is supposed to be sweet.

7. Dish up and serve with hot white rice.

 
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