My gastronomic odyssey

Eggplant slices with a Thai twist

2011-03-16T00:21:00.004+08:00

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.

Carrot Cake

2010-12-03T02:15:00.003+08:00

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.

Tiramisu

2010-11-03T11:49:00.003+08:00

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.

Molten Lava Cake

2010-10-31T02:28:00.002+08:00

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!

Chicken katsu in Japanese curry

2010-10-22T16:30:00.001+08:00

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

2010-10-22T04:49:00.003+08:00

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.

Stir fried beef with sweet caramelised onions

2010-09-15T21:54:00.002+08:00

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.

Black bean noodles with beef

2010-08-17T23:43:00.002+08:00

Easy. Simple. Very delicious. Unfortunately, I didn't whip this up - the Master Chef did. Seriously, the best I've ever had.

Nyonya Vegetable Curry

2010-08-13T15:05:00.003+08:00

This is a simple dish to cook with a little effort on preparation. I made a huge pot of this, and it was my lunch and dinner for many days.

Ingredients:

2 brinjals, cut into 4 cm lengths, then into 6 pieces again
1/2 head of cabbage, cut into 4 cm squares
A bunch of long beans, cut into 4 cm lengths
1/2 head of cauliflower, cut into florets
2 red pepper, cut into wedges
A whole lot of bean curd pockets (tau foo pok), cut into halves

For the curry stock:
2 packets of coconut milk
250 ml of full cream milk
1 chicken stock cube

To be pounded:
3 stalks of lemongrass
2 cm galangal
1" fresh tumeric
8 shallots
6 garlic
3 pieces candlenuts
2 tbsp shrimp granules
3 tbsp chilli paste (recipe to follow)
1 piece clove
2 tbsp curry power, mixed with 3 tbsp water
Salt and sugar to taste
4 tbsp vegetable oil

For the chilli paste:
A handful of dried chillies, soaked in hot water for 10 minutes, after which, the water is drained off, and the chillies are pounded till they become paste-like

Method:

1. Heat oil in a pot. Fry the pounded ingredients until they simmer in the oil, and become fragrant.

2. Add in the clove and curry powder. Stir a little.

3. Add milk, coconut milk and chicken cube, and bring to a boil.

4. Add in the vegetables and boil for about 20 minutes, or until the cabbage and brinjals are soft. Simmer over medium-low heat.

5. Just as the vegetables are about done, add in the beancurd pockets. Let simmer for another 5 minutes.

6. Season appropriately with salt and sugar.

Banoffee Pie

2010-06-25T03:44:00.001+08:00

View from the top

I must say that The Pastry Chef definitely has a knack for baking. This Banoffee Pie was delicious. My waistband is shouting for mercy!

Thai style lasagna

2010-06-24T02:54:00.003+08:00

This lasagna is the product of improvisation. The Master Chef got this brilliant idea to inject some spice into our usual lasagna, and it suited my palate just fine. After all, everything tastes better with some chilli in it!

Fried rice with shredded duck

2010-06-23T02:14:00.003+08:00

The Master Chef and I had half a duck left from our dinner the previous night. No, we didn't deep-fry the duck ourselves; we ate out! Anyway, what best way to make good the leftover duck if not to shred the meat off its bones and then make a delicious fried rice out of it?

Despite its simplicity, it was delicious! The Master Chef got some kailan and then deep-fry the leaves. He then topped the fried rice with the leaves.

It was one of the best fried rice I've ever had.

Lamb Chop

2010-06-20T00:06:00.003+08:00

The chops pan-fried to perfection

The dish of roasted potatoes, eggplants and mushrooms

My plate (with mint sauce on the side, and homemade gravy generously poured over the chops)

Ok, I have a confession to make: I am not a big fan of red meat. When I eat out, 99% of the time I either order fish or chicken (most likely fish!) largely because I like my beef done almost well-done (and they always do a horrible job in restaurants!) and I don't like the smell of lamb/mutton.

However, the Master Chef did these lamb chops perfectly! Smell, what smell? Not even a hint! It was so delicious that I polished everything off my plate. Along with the lamb chops, which he painstakingly pan-fried over medium to low heat, he made his famous roast potatoes, and a casserole of roasted eggplants and mushrooms.

Bon appetit!

Deep fried five-spiced chicken wings

2010-06-18T01:20:00.004+08:00

I concocted the marinades, and it turned out great! I pretty much used whatever ingredients I had in the pantry. Give this a try; it's perfect as a dish on its own, or as finger food.

Ingredients:

5 chicken wings, cleaned (I broke the joints that connected the drummet to the wing to make it easier for eating later)
3" ginger, skin peeled off
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp five spice powder
A dash of black pepper
A dash of salt
2 tsp brown sugar

Method:

1. Pound the ginger with a mortar and pestle. Squeeze out the juice and spread liberally on the wings. Ginger juice helps to tenderise the meat and gives it that extra oomph in flavour.

2. Add in the rest of the marinades. It is best to let everything sit overnight in the fridge, so that all the wonderful flavours are absorbed into the wings.

3. Heat up a pot of oil. To check if it's bubbling hot, insert a dry chopstick into the centre of the pot. If tiny bubbles gather around it, then it is hot enough for the deep-fry fun to begin.

4. When you gently slip the wings into the pot, lower the heat to medium-low. This is to ensure that the meat is cooked without over-browning the skin. Let the wings sit in the hot oil for about 15 minutes, and towards the last 5 minutes, crank up the heat and let the skin brown to a perfect golden shade.

Shepherd's pie in a ramekin

2010-06-13T02:35:00.003+08:00

It was just perfect! Each individual ramekin held just the right amount of Shepherd's Pie. Great to snack on.

Another marvellous creation by the Master Chef.

Mango Sorbet

2010-06-09T02:34:00.002+08:00

The Master Chef made the most delicious batch of mango sorbet! Does the picture tempt you already?

Lemon souffle

2010-06-04T02:33:00.002+08:00

The Pastry Chef, formerly known as The Aspiring Pastry Chef, whipped this up from the leftover lemon curd that he made from scratch for his lemon meringue cake. The souffle tasted great - very soft and incredibly addictive!

Ipoh thick rice noodles with shredded chicken雞絲河粉

2010-06-02T04:10:00.003+08:00

I was back in Ipoh for a short break and decided to bring some of the infamous Ipoh 'hor fun', or thick rice noodles, back so that I could whip this delight up, without MSG. And it turned out great!

Ingredients:

For the broth:
A handful of dried shrimps, soaked for 5 minutes in hot water, then drained
About 1 kg of prawn heads
2 chicken carcass
A handful of rock sugar
A small handful of peppercorns
4 tbsp oil

For garnish:
A few stalks of Chinese chives, cut to 2" in length
Prawns, shelled (however much you want!)
Chicken breast (again, however much you want)
Fried shallots
Water

Method:

1. Heat up wok until very hot. Do not add in oil, but instead, toss in the dried shrimps and stir gently until fragrant. Then, add in the prawn heads and continue to toss until they are dry and not watery anymore.

2. When the roe from the prawn heads ooze out, add in oil, and stir fry for another 5 minutes until they're very fragrant.

3. Add in about 2 cups of water and bring it to a boil. Reduce heat. Make sure that you scrap off the good stuff from the edge of the wok. This lends the beautiful colour to the broth.

4. In a separate pot, bring water to a boil. I filled in half the pot with water. When the water boils, add in the peppercorns, chicken carcass and the prawn heads along with the water. Also add in a handful of rock sugar.

5. Let it boil on medium heat for about 30 minutes. Then, reduce heat to low and let simmer for a few hours. The longer you let it sit, the tastier the broth will be.

6. When you're happy with the outcome of the broth, season with salt. Then, scoop out all the prawn heads and chicken carcass from the pot.

7. Boil the chicken breasts in the pot. Increase heat to medium-high and let simmer for about 30 minutes, or until the chicken breasts are about 10% overcooked. Then, take out the chicken breasts and let cool. Boil the prawns in the broth until just done, and dish it out.

8. When the chicken breasts are cooled, shred them finely with your fingers. Set aside.

9. Bring a pot of water to boil. Blanch the rice noodles until just done. Drain water away, and set it in a bowl.

10. Garnish with Chinese chives, prawns and shredded chicken meat. Pour the broth over them, and for the finishing touch, garnish with fried shallots.

A Japanese dinner

2010-06-01T03:17:00.002+08:00

Appetiser: Sashimi prawns with avocado, in a wasabi-mayonnaise dressing

Main course: Japanese fried rice with salmon in a teppanyaki and mirin sauce

Dessert: Steamed milk pudding

The Master Chef whipped all these up, much to the delight of my ravished stomach.

The world's easiest blueberry sorbet

2010-05-29T00:29:00.002+08:00

The Aspiring Pastry Chef whipped this up in less than 10 minutes, and it was really delicious! Here's the recipe.

Ingredients:

1 cup blueberry yoghurt
1/4 cup sugar
1 box frozen blueberries
Some water

Method:

1. Blend yoghurt, sugar and the frozen blueberries together. Make sure that all the blueberries are thoroughly blended.

2. Add in some water to give it a silkier consistency.

3. Dish out into serving dishes. Freeze for at least an hour.

4. Here's a little variation that I made to my sorbet. After an hour and a half, I took it out of the freezer and gently scraped the sorbet with the tines of a fork. This helped to freeze the middle part of the sorbet. I allow it to freeze for another hour before savouring it. Super.Duper.Good!

Baguette with cheese

2010-05-28T01:19:00.002+08:00

A fresh loaf of baguette

The array of cheese

My dearest friend, Andy, had a single night in KL 2 weeks ago, and being the darling that she is, she brought me a whole lot of cheese! Much to the delight of The Master Chef, really, because we are both loyal worshippers of cheese. He then proceeded to whip up a baguette. Yup, just like that! And voila, this was our dinner for the night.

Prawn Sambal

2010-05-27T03:08:00.003+08:00

I love my food spicy, as you can obviously tell. I saw this recipe on Gertrude's website and I just had to try it out. I changed the recipe a little though, and added more tamarind juice to it for extra gravy that went so well with rice.

Ingredients:

2 tbsp tamarind paste, soaked in 1 1/2 cups of hot water
2 red onions, sliced thinly
4 tbsp vegetable oil
Salt, to taste
Sugar, to taste

To blend:
6 cili padi
8 dried chillies, soaked in hot water for 15 minutes
8 shallots
4 cloves of garlic
1 stalk of lemongrass
3 candlenuts
1/2 tsp tomato paste

Method:

1. To make your life easier, blend all the ingredients in a food processor, but I like to use the mortar and pestle. Hey, it helps to destress, ok?

2. Heat wok until hot, then add in the oil and let it sit for about 1 minute. Stir in the blended ingredients and cook until the oil separates.

3. Add in the prawns. Coat well with all the spices. Then add in the sliced onions and give it a few quick stirs to soften them.

4. Add in the tamarind juice, and bring to a quick boil. Reduce heat to medium low, and let simmer for about 10 minutes, or until the gravy thickens. Give it a taste test.

5. If it's too tart for your liking, then add some water to it. Season with salt and sugar.

6. Serve with rice.

Caramel Croissant Pudding

2010-05-25T13:23:00.002+08:00

A slice of the good stuff!

Fresh out of the oven.

Soaked up with all the goodies.

Made with love, by The Aspiring Pastry Chef.

Recipe found here.

Chocolate Guinness Cake

2010-05-23T05:03:00.003+08:00

With the cream cheese topping

A slice of heaven

Who would have thought that you could make a cake with Guinness? Well, the Aspiring Pastry Chef saw this fabulous recipe and churned out the most delectable chocolate cake ever!

Calamari salad

2010-05-22T00:16:00.003+08:00

with avocado and other greens, in a honey mustard dressing

Dinner of Ramen noodles

2010-05-21T01:20:00.002+08:00

Fresh ramen noodles in broth

Stir fried leeks with finely sliced chillis

Dinner once upon a night

2010-05-19T18:13:00.002+08:00

Steamed fish Teochew-style

Belacan paku-pakis

Thai Basil Chicken

Steamed eggs

Claypot rice with dried scallops, mushroom and Chinese sausage

2010-05-18T16:53:00.004+08:00

Top view

The goodies inside

The extras

I made this a while ago but never got to posting it up.

Ingredients:

A handful of dried scallops
A handful of Chinese mushroom
A handful of Chinese sausages
Ginger, sliced thinly
2 cups rice
2 cups water
A few dashes of Chinese cooking wine
Salt, to taste
1 tsp sesame oil

Ingredients for sauce:

1/2 cup light soy sauce
5 tbsp brown sugar
1 knob of ginger, smashed

Method:

1. Soak dried scallops and mushroom in hot water until softened. Save some of the water from the dried scallops. Then, shred the scallops, and slice the mushroom and Chinese sausages thinly. Set aside.

2. Rinse rise until the water runs clear. Drain off water. Marinate with sesame oil and a pinch of salt for about 1/2 hour. Set aside.

3. Using a claypot, add in 1 cup of water, and 1 cup of the water from soaking the dried scallops. Add in the shredded scallops and mushroom. Give it a gentle stir to mix everything together. Also add in a handful of sliced ginger.

4. On medium high heat, cook the rice until the water boils, after that, reduce to the heat to low, and let it simmer until the rice is done. When the rice has set, arrange the Chinese sausages and sliced ginger on top. Cover and let simmer, until the rice is tender. You may need to add a little more water if the rice isn't cooked at this stage.

5. If you have extra scallops and mushroom, steam them separately using a bamboo steamer. You can serve this with the rice later. Sprinkle some Chinese cooking wine, salt and sesame oil in it if you want to, for that extra burst of flavour.

6. When the rice is done, sprinkle some Chinese cooking wine. I poured some on the sides of the claypot, and a little in the middle, to add moisture to the rice.

7. Serve piping hot, with a sunny side up egg if you want. Pour a little sauce over it for a hint of saltiness.

Method for cooking the sauce:

1. Heat soy sauce over medium low heat. Put in the ginger as well. When it begins to simmer, add in the sugar, and cook until thickened.

Quadruple Chocolate Loaf Cake

2010-05-14T02:59:00.005+08:00

The Aspiring Pastry Chef baked this. One taste of it, and I shot straight to heaven. It was so chocolatey, without making you feel overwhelmed. As it went slowly down my throat, its moistness made it all the more desirable.

Try it, and you'll know what I mean. Another recipe by the domestic goddess.

Lemon Meringue Cake

2010-05-10T02:42:00.003+08:00

I didn't bake this, but The Aspiring Pastry Chef did. It was delicious, with just the right hint of tartness from the lemon curd, that balanced the sweetness of the cream and meringue. I will definitely crave for this again!

You can get the recipe here.

Green Curry Chicken

2010-05-08T01:16:00.004+08:00

There was a request for this, so I did a little magic on the internet, and voila! I know it's easy to get the jar of green curry paste and whip up a quick meal, but nothing beats the satisfaction of pounding your own ingredients, and adjusting the taste just the way you like it.

Ingredients:

Green curry paste:
About 10 green chillies
5 shallots
5 garlic
2" galangal
2" ginger
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1 kaffir lime, rinds grated

Other ingredients:

3 chicken breasts, sliced
Vegetables - I used potatoes, long beans and round eggplants
Sugar, to taste
Fish sauce, to taste
About 8 kaffir lime leaves
About 4 stems of sweet basil leaves
2 cups of coconut milk
1 cup of water

Method:

1. Using the good old mortar and pestle, grind the ingredients for the paste. Add the kaffir lime rinds in the end, and mix well.

2. In a wok, pour in the coconut milk. Use medium heat. Stir constantly until a layer of oil appears on top of the coconut milk.

3. Add in the green curry paste, and give it a gentle stir. Add in the chicken, and turn up the heat. The coconut milk should be bubbling at this point.

4. Add in fish sauce. Adjust the taste to your liking. Then season with sugar. Add 1 cup of water, or more, if it's too thick. Then, add in the kaffir lime leaves and sweet basil leaves. Let simmer for 5 minutes so that the flavours blend with the curry.

5. Shortly before serving, add in the potatoes, and let them simmer for 5 minutes or so, or until they soften. Then, add in the eggplants, and in the end, the long beans.

6. Dish up and serve with rice.

Seafood Pie

2010-04-12T23:38:00.000+08:00

The most yummylicious seafood pie I've ever had, courtesy of Master Chef.

Dinner, April 4, 2010

2010-04-07T00:46:00.002+08:00

I cooked these for dinner last week. No special occasion, just because I felt like it.

Watercress soup

Lettuce parcel

Kungpao prawns

Stir fried pea shoots

Easter dinner

2010-04-04T21:30:00.005+08:00

Easter. Lamb. Synonymous with one another, no?

So Master English Chef made his infamous roast leg of lamb, and it was to die for.

Here is the roasted leg of lamb, just fresh out of the oven.

And the carving began.

A side dish of roast vegetables.

And minty mashed potatoes.

My plate of goodies. *nom nom*

Chronology of events that led to Wolfgang and Fei-fei being home

2010-03-30T19:04:00.005+08:00

Fei-fei on her first day at home. She was moody, probably missing Wolfgang.

Wolfgang when he first home - he was exhausted!

This is a story of love, compassion and the kindness of mankind – that of random strangers especially.

March 23, 2010

At about 10.30 pm, we found both our Siberian Huskies, Wolfgang and Fei-fei (hereinafter known as WGFF), missing. They are usually let out of their den to roam about in the garden, and that night was of no exception. When we realised that they were missing, WGFF had been gone for almost 2 hours.

Blame it on a faulty automatic gate. Blame it on our ignorance for not checking on them. Blame it on our eagerness to create the perfect cheesecake. Blame it on our addiction to the internet. We accept full responsibilities, and we are ashamed of ourselves.

Immediately we launched into full action. We hopped into the car and drove around the neighbourhood. The security guards each told us a different story; one said he saw WGFF running in the left direction; one said they left the guardhouse about 10 minutes ago but, another said it’s been 2 hours; one told us to go right. The question is, which one was telling the truth?

We searched for 3 hours but to no avail. We went everywhere – the nearby market (where there’s lots of food), the mamak stalls, the neighbouring LRT stations, housing areas, parks and playgrounds – but still saw no signs of our furkids.

March 24, 2010

In the morning, WGFF’s papa walked around the neighbourhood (and the adjacent areas) to look for them. After I got back from work in the afternoon, we began compiling pictures of WGFF and with my nothing-to-boast-about Photoshop ‘skills’, printed out a flyer and made 80 copies of them. We then went on foot again to paste the flyers. It was not an easy task, courtesy of the scorching hot sun. We were rewarded with sunburns and blisters on our foot; no complaints though because we totally deserved it.

We also posted a ‘missing dog’ advertorial in Puppy.com.my, My Pet Husky and My Pet Finder. I emailed Cheesie to ask for her help, despite me not knowing her in person. I know she’s a dog lover and a Siberian Husky owner. My instincts told me that it was the right thing to do, so I asked for her help and she was so kind to do so for us. For that, I will be eternally grateful.

Many kind Samaritans called to say they saw WGFF wandering around the area. A nice gentleman told us he saw them in Section 20, at the coffeeshop. Another said she saw them on the street that she lives in the previous night. One lady told us she saw them in Three Two Square at 11 am, and that someone tried to catch them and lure them into his/her car. Immediately, we went there, and spoke to the security guards. He then took us to the management office.

The person in charge told us that Fei-fei (FF) was with them but their executive director took her to the vet because she was injured. That brought tears to my eyes. I could only imagine the ordeal that both of them went through – they must have gotten into fights with stray dogs and because FF is about to go on heat, Wolfgang (WG) must have launched into defense mode to protect his girl from being ravished by them. One of the security personnels also showed us a video on his cameraphone that he took of WG. He was there last night, and this very kind security personnel actually gave him some water and bought him some bread to eat. I was most touched by that because he didn’t have to do it, but he chose to do it out of kindness towards a dog. For that, we will be eternally indebted towards this kind soul.

Later in the day, we got in contact with the executive director and found out that FF was in safe hands. We arranged to meet in Three Two Square at 9pm. My heart beat with trepidation, and when I finally saw FF in the car, I was so relieved I could cry! Our FF is safe, and with very benevolent people who took her to the groomers to clean her up. She had fun playing with Baby K, and Cheesie took such great care of her. She fed her, gave her shelter and love. It is funny how I emailed Cheesie and FF ended up at her place. Thank you Cheesie, Eric and Jac, for being so wonderful to our FF.

Now that FF is found, we put in double the effort to look for WG. FF wasn’t herself at home. She seemed withdrawn and refused to eat. We gave her some milk, which she finished in record time but other than that, she didn’t want her kibbles. WG has got to be found, otherwise FF might lapse into doggie depression.

We printed 1000 copies of flyers to be pasted all around PJ. Kind Samaritans continued to call in to give us information on WG.

March 25, 2010

A rescue team from Puppy.com.my came to our aid. This person, who wishes to remain anonymous, brought along his hunting dog, a Beagle, to sniff out trails of WG. But where did WG go? Has someone dognapped him? Was he being treated kindly? Did he manage to get shelter from the hot sun, and rain? What about food, and water? These were among the questions that ran through our head.

Later at night, at approximately 10.30pm, we began our search mission on foot. We went door-to-door in Section 14 to distribute the flyers. Although we only managed to cover 70% of Section 14 (there were only 4 of us), I had a strong feeling WG was going to be home soon. Our mission ended at 3.30am. One of our team members had blisters all over his toes, and the soles of his feet. I sprained the joint of my right leg. We’ve only been sleeping an average of 2-4 hours a day, and to make things worse, I hadto wake up early the next day to teach. I was cranky at work. I didn’t know what I was teaching about but, the show must go on.

We were exhausted but we kept each other’s spirits up by lots of motivating talks. At this juncture, we couldn’t afford to think negatively. WG had been away from home for 48 hours. Time was ticking. He must be extremely terrified by now because he is not used to being away from home. Above all, he has never been separated from FF before.

March 26, 2010

WG would’ve have been gone for almost 72 hours. Time is critical. In a missing person case, if s/he hasn’t been found, then chances are, s/he will never be found. We cannot afford to lose WG. He is a darling! He is very obedient and affectionate. He listens well to instructions, and despite him looking fierce, he is actually very mild in temper and unbelievably friendly. We could only hope that his ‘fierce’ face would deter strangers from catching him and pawning him off. Hope – a good philosophy to embrace when faced with adversities as this – kept our spirits afloat.

After I got off work, we headed straight to Three Two Square. We received another tip-off saying that WG has been seen begging for food from the restaurants yesterday. That was wonderful news; at least we know that WG is safe and alive, and still has the energy to look for food. It broke my heart to know that our boy was starving and deprived of food and drinks, and it only added fuel to our determination to have him back home with us. We know he is injured but the extent of it, we could only hope that it’s nothing major. No matter what, all we want is for him to be home and reunited with FF. We searched the basement car park lot of Three Two Square again, calling out WG’s name, coaxing him to come out of his hiding place, and telling him everything’s going to be all right again. Sadly, there were still no signs of WG – no signs of his habit of urinating on the walls, nor any traces of his faeces. You see, WG has very distinctive faeces. I will not gross you with the details, but if you know WG, you will recognize his faeces, and that’s what we’ve been keeping an eye open for. We searched the garbage disposal areas, the staircases, and went to each and every restaurant asking if they had seen our WG.

We spent the whole day in Three Two Square waiting for WG to appear but he did not. Where could he have gone to? It was almost sunset, and the looming dark clouds gave hints of a heavy rain and thunderstorm. It would certainly not be pleasant for WG to be out there in this condition.

At about 6.30pm, we received a call from a random stranger telling us that he might have found WG. He also asked if WG bites, and we assured him that he doesn’t. We then asked him to try to leash WG up, and hurried over to Millennium Square. Then, it began to pour. Very, very heavily too. We got down from the car, and dashed to the carpark, and there he was, our terrified WG!

The very kind people at Millennium Square used a thick chain to tie WG up so that he couldn’t run off. When he saw us, he couldn’t recognise us, and let out a growl when we petted him. His heart was beating so fast, and he wanted to run! Only God knows the ordeal he went through. WG usually likes car rides, but on that day, he refused to get into the car. We had to carry him into the car. I sat at the back with him, and assured him that things are now okay. His heart beat so fast and he even refused the treat that I gave him. A few minutes later, he took the treat, and more treats.

The moment we pulled into our street, WG stood up on my lap and got very excited! He knew that he was home! When we parked in the porch, he was so happy that he wanted to open the door! Once he was let out, he galloped to his den but we led him into the house, where FF was waiting for him.

These star-crossed lovers dashed towards each other and began licking one another. They sniffed and ‘hugged’ and played together. FF’s mood suddenly perked up. WG gobbled up 2 bowls of water at one go. He then rested with FF by his side. Our furkids are home, and we feel complete.

The next day, we took both of them to the vet. FF didn’t sustain much injuries except for the wound on her left hind leg. WG, on the other hand, had more injuries. He now has a few bald spots on his head because the vet had to shave off some of his fur to examine the extent of his injuries. According to her, these injuries could be attributed to being bitten by stray dogs, or being hit on the head, or worse still, being splashed with either hot water or any chemical substance. His paws are raw from walking, with open wounds. There is a slight cut under his right eye, and some cuts on his nose and mouth area, but nothing a little TLC won’t heal.

WGFF are finally home, thanks to the help of many kind Samaritans. This incident has truly renewed my faith in mankind; that there are really still many kind people out there, who are willing to help us without asking for anything in return. In the course of the 72 hours that we endured, we’ve received many kind calls and touching text messages, telling us not to give up, praying with us, hoping that WGFF be found, and that they get home safe and sound. Because of the faith in these people, the hope of having them back at home is now a reality.

Thank you for the boost of morale. Thank you for the kind words and selfless acts of love towards our furkids. Above all, thank you for sharing our anguish. From the very bottom of our hearts (and that of WGFF’s as well) we owe you our gratitude.

Pictures to follow (please click to enlarge):

This is what happened when WG saw FF. They hugged!

WG was still disoriented. Each time we touched him, he let out a little growl.

L: WG's paws are raw from all the walking; R: WG probably got into a nasty fight that resulted in the injuries near his nose.

The lovebirds keeping close to each other.

They kept licking each other, and looked at one another with such love.

The day we took WG back from the vet. The shaven ares are where his head injuries are.

Furkids are found!

2010-03-28T03:13:00.002+08:00

Dear everyone,

Thank you for your kind words and support. Our furkids are finally home! I will blog more about the ordeal later, when we are more settled.

I know this is supposed to be my food blog but, for them, I will make an exception.

Again, thank you so much for your comforting words and encouragements.

Wolfgang is still missing, HELP!

2010-03-24T22:42:00.002+08:00

Wolfgang, the Siberian Husky, is 7 years old. He ran away from home last night, March 23, 2010, around 10.30pm. It's been 24 hours since he left home. Eye witnesses have told us that he is injured, so please, if you see him, give Samantha a ring at 016-218 0080.

His profile:

Name: Wolfgang
Age: 7 years old
Built: Large
Colour: Black and white
Eye colour: Dark brown
Distinctive feature: A tiny white dot in his left eye.
Collar: Red collar with black lining, with paw prints all around.

Again, if you see him, please kindly call Samantha at 016-218 0080.

Thanks.

HELP! Missing dogs

2010-03-24T17:06:00.002+08:00

If you happen to see these two Siberian Huskies in the PJ area, please leave me a message and I'll get back to you ASAP. Otherwise, please give Samantha a call at 016-218 0080.

Thanks! Your help is greatly appreciated.

Blueberry cheesecake

2010-03-22T09:54:00.002+08:00

I am a huge fan of cheesecakes, and a master chef made this for me (or so I wished!).

Top view of the cheesecake, with a layer of sour cream.

Side view.

With blueberry drizzle.

I've been in heaven for the past few days now!

A day of fusion

2010-03-20T21:22:00.003+08:00

I had some fine beans and portabella mushrooms bought all the way from London, and instead of making a Western meal out of them, I churned out some Chinese dishes instead, and the taste is, I must say, pretty amazing.

I started off with the good old luncheon meat, from Hong Kong. Sliced very thinly, and pan fried without oil on a pan. It was perfect.

Stir fried fine beans with garlic, oyster sauce and a dash of Chinese cooking wine. It was heavenly. The crunch of the fine beans coupled with the savoury taste of the oyster sauce made this dish perfect with rice.

Portabella mushrooms sliced very thinly, then stir fried with ginger slices and some oyster sauce and Chinese cooking wine. The buttery taste of the mushroom is greatly enhanced when cooked this way.

I must say I made a wonderful discovery today!

Assam Fish

2010-03-19T19:46:00.002+08:00

Ingredients:

9 blocks of stingrays, cut into 3" sizes
10 small okras, cut into half
2 tomatoes, wedged
2 medium-sized onions, wedged
1 tsp fish curry powder
2 sprigs of daun kesum, leaves pulled out
1 tbsp brown sugar
5 tbsp vegetable oil
Salt to taste

Spice mix:

3 cloves garlic
1 stalk lemon grass (use the white part only)
8 shallots
10 dried chillies (you can use less if you want it less spicy)
1" galangal
2 candlenuts
1/2 tbsp belacan powder

Tamarind juice:

2 cups warm water
2 tbsp tamarind pulp

Method:

1. Pound the spice mix with the good old mortar and pestle.

2. Soak the tamarind pulp in warm water for about 20 minutes. Discard the seeds. Set aside.

3. Heat wok till hot. Add in oil and stir fry the spice mix for about 5 minutes till they are fragrant.

4. Add in the tamarind juice and fish curry powder. Bring to a boil.

5. Add in the tomatoes, okras and onions. Bring to a boil. Reduce heat to medium-low and allow it to simmer. Add more warm water if you want more gravy.

6. Add in fish. Stir well to ensure that they are coated with the gravy. Let simmer on low heat for about 10 minutes.

7. When everything comes to a boil, season with salt and sugar.

Nasi Lemak

2010-03-18T23:01:00.004+08:00

Nasi lemak is, I would say, the national dish of Malaysia. It requires some preparation but, the end result is very well worth it.

Ingredients:

3 cups rice
5 pandan (screwpine) leaves
5 slices of ginger
200 ml coconut milk
Salt to taste
1 tbsp sugar
Water

Tamarind juice:

2 cups warm water
2 tbsp tamarind pulp

Sambal:

4 medium-sized red onion, sliced into rings
1 1/2 cup ikan bilis (dried anchovies), peeled
4 cloves garlic
8 shallots
16 dried chillies (you can use less if you want it less spicy)
2 tsp belacan powder

Condiments:

2 hard boiled eggs
1 Japanese cucumber

Method:

1. Using a rice cooker, rinse rice and drain. Add in coconut milk and a pinch of salt. Then add in sufficient water for the amount of rice. Season with salt. Add in the ginger slices and pandan leaves. Set to cook.

2. Soak tamarind pulp for about 20 minutes. Discard the seeds. Set aside.

3. Using a mortar and pestle, pound the sambal mix till they become a paste.

4. Rinse the dried anchovies. Drain off the water.

5. Heat wok, and add in 2 cups of oil. Deep fry the anchovies till they are light brown in colour. When done, drain off the excess oil from the anchovies. Remove the oil from the wok, but leave about 5 tbsp of oil.

6. Bring the wok to a high heat again. Stir fry the sambal mix till they are fragrant, and until oil oozes out from the mixture.

7. Add in onion rings, and continue to stir till they are evenly mixed, and the onions soften.

8. Add in the ikan bilis and stir well, ensuring that all the ingredients are evenly mixed.

9. Add in tamarind juice, salt and sugar. At this stage, the water from the tamarind juice will begin to thicken quickly. If necessary, add in some hot water, depending on how much liquid you like in your sambal.

10. Simmer on low heat until the gravy thickens.

11. Serve with the condiments.

Salmon parcel

2010-03-15T21:51:00.002+08:00

This recipe never fails me. It is easy to make, comforting to the stomach, and looks good on the plate too.

Ingredients:

Fresh salmon, about 3" wide
Orange zest
Lemon and pepper mix
Salt and pepper
Extra virgin olive oil
Puff pastry
1 egg

Method:

1. Preheat oven at 200 Celsius.

2. Dab all water from the salmon. Then sprinkle a small amount of salt and pepper on the skin, and flip it over.

3. Lay out the puff pastry on a board. Transfer the salmon onto the puff pastry. You can decorate the edges of the puff pastry with the tines of a fork if you want to make it look prettier.

4. On the other side of the salmon, again sprinkle some salt and pepper on it, followed by the lemon and pepper mix, then the orange zest. Drizzle some extra virgin olive oil over it.

5. Brush the egg all over the insides of the puff pastry, then seal the ends together.

6. Transfer the parcel onto a baking tray (spray some cooking oil on it) and brush the remainder of the egg on the outer skin of the pastry.

7. Bake for about 10 minutes, or until the pastry rises and is all browned.

I served this with the leftover mashed potatoes I had from dinner yesterday. My friend pan-fried them till they're browned on both sides, and voila, dinner is served!

Dinner, March 14, 2010

2010-03-15T01:45:00.004+08:00

A master chef made dinner tonight, and it was definitely not me.

Leeks gratin (I made the roux though)

Beef tenderloin poached in red wine, and seared with butter

The process of searing the beef

My plate, from top, clockwise: beef tenderloin, mashed potatoes, and leeks gratin

And the star of the night...dessert!

Bread pudding drizzled with honey, topped with pistachio nuts, served with fresh figs stuffed with mascarpone cheese

Dinner, March 13, 2010

2010-03-14T01:49:00.001+08:00

Prawn omelette with French beans and onions

Soy sauce prawns

Stir fried baby bok choy with dried shrimps and wolfberries

Farfalle with herbed chicken

2010-03-13T02:29:00.002+08:00

I concocted this dish when I was in Philadelphia. It was easy to make, and delicious too.

Ingredients:

200g ground chicken
1/2 box of farfalle
A pinch of nutmeg
2 tbsp Italian seasoning
1 tbsp dried parsley
1/2 tsp dried sage
1/2 tsp dried thyme
1 jar of homemade marinara sauce
Enough water to cook farfalle
Salt and black pepper, to taste
2 tbsp extra virgin olive oil
Parmesan cheese

Method:

1. Bring the pot of water to boil, then cook the farfalle.

2. Marinate ground chicken with nutmeg, Italian seasoning, dried parsley, dried sage and dried thyme. Add in a sprinkle of salt and black pepper.

3. In a skillet, heat extra virgin olive oil on medium to high heat. When the oil is heated up, stir fry the ground chicken till they are slightly browned and fragrant. This will probably take between 15-20 minutes.

4. In a small pot, heat up the homemade marinara sauce.

5. When the farfalle is done, dish it up on a plate. Ladle a generous amount of marinara sauce on the farfalle, before topping it with the herbed chicken.

6. Garnish with some Parmesan cheese.

Random pictures from many nights of dinner

2010-03-12T01:51:00.003+08:00

Buttermilk prawn

Belacan kangkung

Beef rendang

Scallops and Shiitake Mushroom Congee

2010-03-10T18:36:00.004+08:00

Today, I am in the mood for congee. Not the typical Hong Kong ones where the rice is all mashed up, nor the Teochew variant where it's plain and tasteless. I wanted something that warms my stomach, but it also has to be savoury and sweet, with some broth that I could slurp till the last drop.

And so, I made this congee and added twice the amount of water that I should.

My verdict: Absolutely stomach-warming delicious!

Ingredients:

1/2 scoop rice
A handful of dried scallops, soaked for 10 minutes in hot water
A handful of dried Shiitake mushrooms, soaked for 15 minutes in hot water
A dash of salt
About 10 bowls of water

Method:

1. Rinse rice in a claypot.

2. Then add in the dried scallops and Shitake mushrooms (with the water drained off, and then the 10 bowls of water.

3. Let it come to a boil, and if needed, add more hot water to it.

4. Simmer for about an hour. Before serving, season it with salt.

A very English dinner, part 3

2010-03-10T06:13:00.002+08:00

Comfort food in the form of the good ol' fish 'n chips. Dory fish fillet dipped in homemade beer batter, fried to perfect crispiness. *pats tummy*

A very English dinner, part 2

2010-03-09T02:24:00.003+08:00

It's always a pleasure to have someone cook for me, an Englishman at that too, mind you. Two nights ago, we had a traditional English feast.

It started off with the French Onion Soup, that he cleverly improvised by using a crumpet instead of a baguette in the middle of the soup. (A crumpet is something like an English muffin, except that it's got small pores on top, and is spongy.) He then topped it with a generous shaving of parmesan, and baked it for a few minutes in the oven. It was heavenly!

Then, we went on to our main course - Toad in the Hole. No, not real toads, mind you! We didn't go about the garden with a net, trying to catch some poor toads for dinner. Toad in the Hole is a very traditional English dish, with sausages baked in a Yorkshire pudding kind of batter. Only in our case, clever Englishman improvised again by wrapping the sausages with bacon, and pan fry them till they're crispy before baking them in the batter.

Then, it was sliced up and topped with onion gravy, served with a side of asparagus sauteed in butter.

A definite 5-star dinner, in the comfort of home.

Potato salad with Italian prosciutto and salami

2010-03-08T04:03:00.001+08:00

They say a picture speaks a thousand words.

I concur.

Dinner, March 1, 2010

2010-03-02T01:49:00.002+08:00

Appetiser: Angel hair pasta with spinach in pesto sauce

Main course: Chicken breast sandwiched between spears of asparagus, wrapped with smoked bacon, served with a serving of new potatoes in mint herbs

Cross section of the main course

Dinner, February 19, 2010

2010-03-01T01:30:00.003+08:00

Dinner these days has been a lavish affair, as evident from the pictures below.

Appetiser: Baked salmon parcel served with fresh salad with balsamic vinaigrette

Main course: Perfectly roasted lemon chicken with herbs, and stuffings.

Baked portobello mushrooms with a sprinkling of herbs

My plate!

Lemon Meringue Pie

2010-02-26T03:33:00.002+08:00

Home-made, with love. Utterly delicious. Melts in your mouth.

Not baked by me, of course.

Lettuce parcels

2010-02-20T03:01:00.002+08:00

This is a very refreshing dish, best served as an appetiser.

Ingredients:

1 head of lettuce, carefully torn so that each leaf resembles a bowl
500 g ground chicken
3 water chestnuts, finely minced
1 tbsp oyster sauce
1 tsp soy sauce
2 tsp brown sugar, and another 2 tbsp of brown sugar (to be used later)
A dash of white pepper powder
1 tsp sesame oil
3 shallots, finely minced
2 garlic, finely minced
1" ginger, finely minced
2 tbsp vegetable oil

Method:

1. Marinade the ground chicken with oyster sauce, soy sauce, white pepper powder, sesame oil and 2 tsp of brown sugar. Add in the minced water chestnuts, and mix evenly. Let the ingredients marinate for a few hours in the refrigerator.

2. Heat a wok on high heat. Add in vegetable oil, and stir fry till fragrant the shallots, garlic and ginger. Then, add in the ground chicken and give it a quick toss.

3. On high heat, continue to cook until the chicken is dry, and starting to brown. Add in 2 tbsp of brown sugar towards the end. Continue to stir fry until the desired brown colour is achieved.

4. Serve with the lettuce bowls.

Tom Yum Soup

2010-02-16T02:31:00.003+08:00

A lot of people have the idea that making tom yum soup from scratch is the hardest thing to do on earth, but the truth is the exact opposite. You just need to find some very fresh ingredients, and the rest is as simple as ABC.

Ingredients:

A whole bunch of cilantro, with roots
5 pieces of kaffir lime leaves, shredded
About 30 pieces of kasturi lime, juiced and separated from seeds
1 stalk of lemon grass, smashed
5 pieces of galangal, sliced to 1 inch thickness
3 pieces of fresh ginger, sliced to 1 inch thickness
A bunch of cili padi, chopped
5 tbsp fish sauce
A pinch of salt
Some sugar, to taste
Seafood of your choice
1 packet of oyster mushroom
1 packet of baby corn

Method:

1. Make sure that the cilantro is well-washed. Cut off the roots, and lightly smash them with the back of the cleaver. Set aside.

2. With the remainder cilantro, chop them up and set aside.

3. Fill up a pot (I used a medium-sized one) until it's a little over half full. Add in the cilantro roots, lemon grass, galangal, ginger, cili padi, kaffir lime leaves, and kasturi lime juice. Bring to a boil.

4. Add in fish sauce, and all the seafood of your choice. Lower heat to medium-low and let simmer for about 10 minutes until the seafood sweetens the broth.

5. Give it a taste test. Season appropriately with salt and sugar. A good tom yum soup has all the harmony of sweet, sour and spicy to it.

6. Add in the chopped cilantro, oyster mushroom and baby corn. Let simmer for another 10 minutes.

7. Serve with rice. The soup also goes very well with vermicelli.

Belacan paku-pakis

2010-02-12T00:06:00.001+08:00

Paku-pakis, a kind of fern leaf, is one of the most delicious vegetables ever! I made this when I got back to KL, and it satisfied my cravings.

Ingredients:

A whole bunch of paku-pakis
5 shallots, peeled and diced
2 garlic, peeled and diced
1 handful of cili padi, cut into 3 parts
1 handful of dried shrimps, soaked in water, then drained
2 teaspoons of belacan* powder
1 tsp sugar, or to taste
1 tablespoon vegetable oil
Some water

Method:

1. Trim the lower stems of the paku-pakis. Then cut the rest of the paku-pakis to about 1/2 inch length. Wash thoroughly. Set aside.

2. Using the good old mortar and pestle, first grind the shallots, followed by the garlic, cili padi, and lastly, the dried shrimps. Make sure all the ingredients are well-ground.

3. In a wok, heat up 1 tablespoon of vegetable oil.

4. Add in the ground ingredients. Stir fry until they are slightly frothy and fragrant. Add belacan powder.

5. Add in the paku-pakis. Quickly toss so that the ground ingredients are integrated into the vegetables. Add water if necessary. Season with a little sugar.

6. Serve with steaming hot rice.

*Belacan, or shrimp paste, goes very well in dishes that has chillies in it. I used the powder form instead of the block because it is milder in taste. That way, it won't stink up the kitchen.

A very English dinner

2010-02-07T22:33:00.005+08:00

I recently had the pleasure of being invited into the fabulous home of an Englishman, who also happens to be a terrific cook.

That night, he made an appetiser of baked salmon parcel, served atop fresh salad greens. Unfortunately, because I was so hungry, I forgot to take a picture. The salmon was wrapped in a puff pastry, with some dill, lemon zest, salt and pepper. It was amazing!!! I could still taste it in my mouth.

And here is the star of the night - Roasted Prime Ribs.

It was actually pretty simple to prepare the meat for roasting. Of course, you need a lot of patience to spear the meat with smoked garlic, and a generous dose of salt and pepper.

It was delicious! The meat was full of flavour, and the outer layer that was earlier coated generously with salt and pepper - absolutely heavenly!

This Englishman also made his famous Yorkshire pudding. Now, I've never had a Yorkshire pudding before, so although I've heard of it, I've always thought it was some kind of dessert. I was so wrong!

It is a savoury kind of pudding, and the way to enjoy it is to pour a little gravy into the concave centre of the pudding, and eat away.

Here, the master chef was perfecting his gravy, made with the fat drippings from the roast.

Another of his master pieces - roasted potatoes with herbs. It was crispy on the outside, but soft and fluffy on the inside.

A final masterpiece - creamed carrots. It tasted so good, with the perfect amount of milk, butter, salt and of course pepper.

Nothing is greater than a wonderful meal especially when surrounded by amazing friends, and a good glass of wine.

Chilli oil

2010-01-29T23:02:00.002+08:00

This is how I survived in the USA: by making my own chilli oil! It goes fabulous with dumpling soup, and other kinds of Chinese food.

Ingredients:

A bunch of dried chillies, grounded
1 cup vegetable oil
1 tbsp sesame oil

Method:

1. In a skillet, gently toast grounded dried chillies on low heat until fragrant. Put inside a jar.

2. In a small pot, heat vegetable oil on medium to low heat. Let it heat for about 10 minutes. Then let the oil cool for 5 minutes.

3. Pour oil into the jar. Then add in 1 tbsp of sesame oil.

4. When the oil is completely cooled, tighten lid on jar and enjoy with noodles, or other kinds of Chinese food.

Vegetable Lasagna

2010-01-15T01:59:00.002+08:00

Remember the extra tomato gravy that I had from the meatloaf I made? Here is what I did with it - make vegetable lasagna!

Ingredients:

1 1/2 acorn squash, cut into cubes
1/2 butternut squash, cut into cubes
4 carrots, cut into coins
1 tbsp Italian seasoning
1 tsp nutmeg
Salt and pepper
3 tbsp extra virgin olive oil
6 lasagna sheets
Mozzarella cheese
Unsalted butter
Leftover tomato gravy

Method:

1. Preheat oven to 400 F.

2. Line a baking tray with foil. Put all the vegetables onto the tray, and coat evenly with extra virgin olive oil. Season with Italian seasoning, nutmeg, salt and pepper. Bake for 30 minutes.

3. In the meantime, coat a casserole dish with butter. Then apply a generous layer of tomato gravy at the bottom of the dish, and put 3 uncooked lasagna sheets over the gravy. Set aside.

4. When the vegetables are done, remove from the oven, and gently mash them up, just a little with a spoon. Then put them on top of the lasagna sheets.

5. Add another layer of tomato gravy, then 3 more lasagna sheets, and finally, more vegetables on top. Sprinkle Mozzarella cheese generously over the vegetables. Dot some butter randomly on top of the cheese.

6. Bake at 375 F for 40 minutes.

Meatloaf with tomato gravy

2010-01-14T11:07:00.002+08:00

This recipe calls for a meatloaf mix, which is a combination of ground beef, veal and pork, but I didn't have that in my fridge, so I made do with only ground beef. It still turned out great!

Ingredients for meatloaf:

1/2 cup dry breadcrumbs
2 tbsp extra virgin olive oil
1/2 medium onion, diced
2 gloves garlic, minced
2 tsp dried oregano
2 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 1/2 lb meatloaf mix
1/3 cup grated Parmesan
2 tsp Worchestershire sauce
2 large eggs, beaten

Ingredients for gravy:

1/2 medium onion, diced
3 cloves garlic, smashed
1 tsp dried oregano
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
3 tbsp tomato paste
1 bay leaf
1 can low sodium chicken broth
1 can crushed tomatoes
1/4 cup grated Parmesan
1 tsp red wine vinegar
1 tsp kosher salt
Freshly ground black pepper

Method:

1. Preheat oven to 350 F.

2. Toast breadcrumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Then transfer to a large mixing bowl. Add extra virgin olive oil, garlic, onions, oregano, salt and pepper to the skillet and let everything cook until the onions are tender, about 8 minutes. Let cool slightly, then add to the breadcrumbs along with the meat, cheese and Worchestershire sauce. Toss and mix gently. Add eggs and stir to coat meat completely.

3. Transfer mixture to a casserole dish. Bake until the thermometer registers 160 F in the centre of the loaf, about 45 minutes.

4. Tent meatloaf with foil and let rest for 15 minutes.

5. For the gravy, cook onions, garlic and oregano in extra virgin olive oil and butter over medium-high heat until browned, about 6 minutes. Add tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes.

6. Add chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan, vinegar, salt and pepper. Discard bay leaf and transfer sauce to a gravy boat.

7. Slice meatloaf and serve with the gravy.

Note: If there are any leftover tomato gravy, save it up. I've got a fabulous recipe that uses up the rest of the gravy. Coming up next.

Tortilla soup

2010-01-12T10:13:00.002+08:00

I concocted this recipe with ingredients I have in the fridge. I would say it's a fusion between Chinese and Mexican. Give it a try!

Ingredients:

1 chicken carcass
1 can crushed tomatoes
2 carrots, finely chopped
2 stalks celery, finely chopped
1 big onion, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
1 bag frozen corn, thawed
6 bird's eye chilli pepper, sliced lengthwise
1 avocado, cut into cubes
1 pack hard taco shells
1 cup Cheddar cheese, grated
Salt and pepper
2 boneless and skinless chicken breast
2 tbsp extra virgin olive oil
8 cups water

Method:

1. In a large pot, heat extra virgin olive on medium-high. Saute onions until soft. Add a pinch of salt to extract moisture out of the onions.

2. Then, saute carrots, celery, red pepper, green pepper and bird's eye chilli pepper until fragrant, about 10 minutes.

3. Add water and bring to a boil. Then add chicken carcass and reduce heat to a slow simmer. Let simmer for 4 hours.

4. Add a whole can of crushed tomatoes. Add corn. Let it simmer for another 2 hours. Season with salt and pepper.

5. Preheat oven to 375 F.

6. Line baking tray with aluminium foil. Place chicken breasts on the tray. Season with extra virgin olive oil, some salt, and a liberal amount of ground black pepper. Bake for 30-40 minutes. When done, shred the chicken breast. Add the shredded meat into the pot and let cook for 1/2 hour.

7. Garnish with taco shells, avocado and cheese.

Shrimp primavera

2010-01-07T22:42:00.002+08:00

Ingredients:

About 15 sticks of dried spaghetti
2 tbsp extra virgin olive oil
1 cup shrimps, shelled and deveined
1 tsp paprika
1 tsp ground black pepper
1 tsp Italian seasoning
A pinch of salt
A pinch of nutmeg
1 tsp baking soda
1 1/2 cups home-made marinara sauce

Method:

1. In a large pot, bring water to boil. Season with salt. Cook spaghetti until al dente. Set aside.

2. Marinate shrimps with baking soda for 10 minutes. This is to rid it of its fishy smell; at the same time, giving it a crunchier texture. Rinse thoroughly with water. Strain off excess water.

3. Combine paprika, black pepper, Italian seasoning, salt and nutmeg and let marinate for 10 minutes.

4. In a pan, heat extra virgin olive oil over medium-high heat. Saute shrimps until browned on each side. Set aside.

5. Using the same pan, gently heat up the home-made marinara sauce. When it starts to sizzle, pour it on top of the cooked spaghetti, then top with shrimps.

Dinner, December 21, 2009

2010-01-06T02:52:00.003+08:00

Roast chicken and asparagus, with mashed potatoes topped with gravy and crunchy bacon

Cheddar cheese platter with thinly sliced apples

Hamburger Helpers

2009-12-21T23:18:00.002+08:00

This is actually a pasta dish with marinara sauce and ground beef but became famously known by this name thanks to the creativity of this company. Click here for more info.

Ingredients:

1 box Ziti pasta (you can use a pasta of your choice)
2 tbsp extra virgin olive oil
1/2 lb ground beef
1 large onion, chopped
1 carrot, chopped
1 stalk of celery, chopped
1 1/2 cups marinara sauce
A dash of Worchestershire sauce
Dried parsley flakes, for garnishing
Parmesan cheese
Enough water for boiling
Salt and pepper, to taste

Method:

1. In a pot, bring water to boil. Season with salt. Cook the pasta until al dente.

2. In a skillet, heat extra virgin olive oil on medium heat. Saute onion, followed by the carrots and celery. Let cook for 10 minutes. Season with a pinch of salt.

3. Add in ground beef and saute until no longer pink. Add in a dash of Worchestershire sauce.

4. Add in marinara sauce and reduce heat to low. Let simmer for about 20 minutes. Season well with salt and pepper.

5. Add in the cooked pasta into the sauce. Mix well.

6. Garnish with dried parsley flakes and Parmesan cheese.

Turkey Noodle Soup

2009-12-18T02:00:00.003+08:00

Forget the beansprouts and smooth, slippery kway teow. This gwailo-style 'noodle' soup is here to stay! Here, the 'noodles' resemble our Malaysian pan mee, and I made it like how I made my pasta.

Ingredients for soup base:

2 tbsp extra virgin olive oil
1 large carrot, finely chopped
2 celery stalks, finely chopped
1 big onion, finely chopped
Chicken/turkey carcass
1 cup turkey meat, shredded (you may use chicken too, but I was trying to get rid of all the leftover turkey from Thanksgiving)
Enough water for 1 medium-sized pot
Salt and pepper, to taste

Method:

1. Heat extra virgin olive oil over medium heat.

2. In a pot, saute onions until soft. Then add in carrots and celery. Let cook for 15 minutes, or until vegetables are all softened.

3. Add in water and let it boil. When the water boils, add in the chicken/turkey carcass and reduce heat to a low simmer. Add in the shredded turkey meat.

4. Let it simmer for at least 4 hours. (I had my pot simmering for 10 hours and it was delicious!)

5. Remove the bones from the carcass just shortly before serving.

6. In a separate pot, let water come to a boil. Cook noodles until they float, then transfer the cooked noodles into the pot of soup.

7. Serve with any bread of your choice, or over rice.

Dinner, December 4 2009

2009-12-16T21:36:00.002+08:00

Broccoli rabe sauteed with garlic and butter, with a hint of lemon juice

Black pepper chicken

Classic Italian Lasagna

2009-12-16T04:48:00.002+08:00

I got this recipe from Food Network. As always, their recipe never fail me. This classic Italian dish takes some time to prepare, but it was worth it. Here, I prepared the meat filling, Bechamel sauce and the egg mixture separately, then assembled them together to form the lasagna.

Ingredients for filling:

1 lb ground beef
2 boxes frozen spinach
1 tbsp Worchestershire sauce
2 tbsp extra virgin olive oil

Method:

1. Marinate ground beef with Worchestershire sauce for about 10 minutes.

2. Heat pan and add in extra virgin olive oil. Saute ground beef for about 4-5 minutes. Break up the meat with a spatula.

3. Defrost the spinach, and drain out the water. Add the spinach to the ground beef, give it a quick stir, then turn the heat off. Dish up and let cool.

Ingredients for Bechamel sauce:

5 tbsp butter
1 qt whole milk
A pinch of nutmeg
1 1/2 cups marinara sauce
1/2 cup flour

Method:

1. Melt butter in a deep pot on low heat. Add in flour and stir quickly to create a nice and creamy sauce without lumps. When the flour is dissolved, add in a whole quart of whole milk. Stir constantly and let the sauce thicken. Make sure it is on low heat. When the sauce is thickened, season with salt and pepper, and a pinch of nutmeg.

2. Add the Bechamel sauce to the marinara sauce. Whisk together until the sauce turns pink.

3. Set aside.

Ingredients for egg layer:

3 eggs
1 1/2 cups Ricotta cheese

Method:

1. Beat 3 eggs in a bowl. Mix Ricotta cheese into the eggs and incorporate.

Ingredients for lasagna:

9 pieces of lasagna sheets
Parmesan cheese
Mozzarella cheese
1 tbsp cold butter, cut into smaller pieces

Method:

1. Preheat oven at 375 F.

2. In a casserole, apply a layer of Bechamel sauce at the bottom, then add in 3 pieces of uncooked lasagna sheet. Put the meat filling on top of the sheets, then layer with the egg mixture. Layer again with Bechamel sauce.

3. Repeat step 2 until the casserole dish is about 1 inch to the brim.

4. Sprinkle Parmesan and Mozzarella cheese generously on top, then strewn the small pieces of butter on top of the cheese.

5. Bake for 45 minutes, or until browned.

Macaroni and cheese

2009-12-16T04:38:00.002+08:00

It isn't macaroni and cheese unless it's cheesy and stringy when you pull your fork out. This is a great recipe that is not only delicious but has a beautiful orange-y colour to it as well.

Ingredients:

1 box of elbow macaroni, cooked and drained
2 tbsp butter
2 tbsp flour
2 cups milk
1 block sharp Cheddar cheese, grated (I used the orange-coloured one)
2 cups Mozzarella cheese, grated
Salt and pepper, to taste

Method:

1. Preheat oven to 350 F.

2. In a saucepan, melt butter over medium heat. Add flour and whisk quickly to prevent lumps. Gently pour in milk and let simmer until thickened. Continue stirring so that the mixture doesn't stick to the bottom of the saucepan.

3. When the sauce is thickened, turn the heat off, and add in the grated sharp Cheddar cheese. Season with salt and pepper.

4. Add the cooked and drained macaroni to the mixture. Make sure that each macaroni is coated with the mixture. Pour everything into a 2 qt. casserole dish. Put Mozzarella cheese on top.

5. Bake for 20 minutes or until the cheese is melted and browned. You can serve this with a simple salad.

Note: You may not want to over-cook the elbow macaroni because they will eventually cook a little more in the baking process, so make sure they're done just s

Garlic bread

2009-12-08T21:04:00.005+08:00

This method of preparing garlic bread takes a bit of an effort, but it is worth it because it's so delicious without the overpowering garlic breath! I learnt this recipe from Ina Garten. I love her recipes because they always turn out so good. I tweaked the recipe a little to accommodate my tastebuds.

Ingredients:

2 bulbs of garlic
3 tbsp extra virgin olive oil
1 tbsp Italian seasoning
1 tbsp dried parsley flakes
1 tsp salt
1 tsp freshly ground black pepper
3 tbsp salt
Mozzarella cheese

Method:

1. Preheat oven at 400 F.

2. Take about 1 cm off the head of the garlic bulbs. Wrap them with an aluminium foil.

3. Generously sprinkle extra virgin olive oil, Italian seasoning, dried parsley flakes, salt and pepper on top of the bulbs. Seal with the foil.

4. Bake for 10-15 minutes until the garlic bulbs are softened.

5. In a separate bowl, add 3 tbsp of softened butter. When the garlic bulbs are ready, peel off the skin, and mash them with the butter. Add remainder extra virgin olive oil from the foil.

6. Spread the mixture onto the bread and top with mozzarella cheese. Bake at 375 F for 10 minutes, or until the cheese melt.

Good morning!

2009-12-08T00:43:00.004+08:00

I love breakfast food, be it Asian style, or Western, but because my resources are limited here, I've been making some simple but hearty American breakfast. Amongst my favourites are these.

Egg in a well

To make this, stack 2 breads together, and use a cookie cutter to make a well in the centre. Butter both sides of the bread, then lightly pan fry them till brown and slightly crispy. Leave 1 side of the bread not pan fried. Then, turn that side of the bread on the saucepan, and crack an egg into the well. Make sure the heat is between medium-high, to medium-low. Gently turn the bread over, and let cook for another 1 minute. When you cut through the well, the egg yolk will burst and soak up the bread. Delicious!

Scrambled eggs, slice of ham, home-made hash browns and a slice of bread

To make the hash browns, peel and slice 2 potatoes. Also peel and slice 2 big yellow onions. Bring a pot of water to boil, and let potatoes boil for 5 minutes. Drain out the liquid, then add about 1/2 cup milk into the potatoes. Let it sit for 5 minutes. Add 2 tbsp butter to a pan and saute onions until almost browned. Add in potatoes and milk mixture. Turn down the heat and let it pan fry till brown. Use a spatula to press down on the potatoes. Just before serving, sprinkle some salt and pepper on top.

Dinner, December 1, 2009

2009-12-04T22:32:00.002+08:00

Baked chicken wings marinated in my secret spice mix

Cabbage and carrot medley simmered till soft in chicken broth

Dinner, November 29, 2009

2009-12-04T00:17:00.002+08:00

Stir fried kai lan with carrot strips in abalone sauce

Kung Pao chicken

Pan fried chicken breast with small shells pasta in homemade pesto sauce

2009-12-02T20:30:00.002+08:00

This is a simple one-dish meal that takes very little time to prepare. I made pesto sauce not too long ago, so that made my meal preparation even faster.

Ingredients:

1 boneless and skinless chicken breast, washed and patted dry
1 tbsp paprika
1 tsp Jane's Krazy Mix-Up
1 tbsp Italian seasoning
1 tbsp dried parsley
Juice from half a lemon
Salt and pepper, to taste
2 small handfuls of small shells pasta
Water for boiling
1 tbsp pesto sauce

Method:

1. Take a sharp knife and lightly slice the chicken breast diagonally. This is to ensure that the insides get cooked faster, without burning on the outside. Marinate chicken with the paprika, Jane's Krazy Mix-Up, Italian seasoning, dried parsley, salt and pepper for 10 minutes, or more.

2. In a saucepan, heat up 2 tbsp of extra virgin olive oil. Pan fry chicken breast. Press down on the chicken breast occasionally to ensure that the middle part is evenly cooked.

3. Dish up cooked chicken breast and set aside.

4. Cook pasta till al dente. Then drain and mix it with pesto sauce*. Season with salt, if desired.

5. Garnish with some grated Parmesan cheese on top.

*The recipe for pesto sauce can be found here.

Dinner, November 23, 2009

2009-12-01T21:34:00.002+08:00

Stir-fried baby bok choy with abalone sauce

Chicken with an assortment of vegetables

Shepherd's pie

2009-12-01T02:44:00.002+08:00

I made this a while ago, and received some rave reviews on it. I actually got the recipe online, but improvised on it a little.

Ingredients:

1 1/2 lb ground beef
1 onion, chopped
1-2 cups vegetables of your choice (I used peas and carrots)
1 1/2 - 2 lbs potatoes (3 large ones)
1 stick of butter
1/2 cup beef broth
1 tsp Worchestershire sauce
2 tbsp Italian seasoning
1 tbsp Jane's Krazy Mix-Up
3 tbsp heavy cream

Method:

1. Marinate ground beef with Worchestershire sauce, Italian seasoning and Jane's Krazy Mix-Up.

2. Peel and quarter potatoes and boil in salted water until tender. Drain and set aside.

3. Melt 1/2 stick of butter in frying pan. Saute onions until tender over medium heat. Add in carrots, and when it's about done, add in peas.

4. Add ground beef and saute until no longer pink in colour. Season with salt and pepper. Add 1/2 cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth to keep moist.

5. Mash potatoes with the remainder butter. Add in heavy cream, salt and pepper until a creamy consistency is formed.

6. Place meat in a baking dish. Distribute mashed potatoes on top, making sure that all the meat is covered. With a fork, rough up the surface of the mashed potatoes so that when it's baked, there are some nice browned peaks.

7. Put baking dish onto a baking tray. Bake in a pre-heated 400 F oven for approximately 30 minutes, or until brown and bubbly.

8. Serve with a light salad.

This is how it looks like before being baked.

The mashed potatoes were perfect, and the meat so flavourful.

To make the salad, I cut up some tomatoes, Romaine lettuce, red peppers, and grated some carrots. To make the dressing, I added 1 tsp of brown sugar, juice of half a lemon, 1 tbsp of Dijon mustard, 1 tbsp extra virgin olive oil and whisk them together, and toss the vegetables in.

Chicken with broccoli

2009-11-26T04:11:00.003+08:00

This simple chicken with broccoli stir-fry is a famous dish in Chinese American restaurants, so I thought I'd recreate this dish, sans MSG. I served it with fried rice, and it was wonderful.

Zucchini Gratin

2009-11-25T04:09:00.002+08:00

This is an incredibly simple recipe that I saw over the Food Network channel and I just had to try it. The results? Perfectly baked zucchini with a delicious topping.

PS: I forgot to take a picture of what it looks like inside, but I can assure you it tasted great!

Spaghetti and meatballs

2009-11-24T23:05:00.004+08:00

This is a simple recipe that is also mess-free because the meatballs are baked, not fried.

Ingredients for meatballs:

1/2 lb ground beef
2 tbsp breadcrumbs
1 tbsp extra virgin olive oil
1 tbsp Worchestershire sauce
2 tbsp grated Parmesan cheese
1 tbsp Italian seasoning
1 tbsp parsley flakes
Salt and pepper, to taste

Method:

1. Preheat oven to 375 F.

2. Wet palms, then shape the meatballs. Arrange on a baking tray lined with aluminium foil.

3. Bake for 20 minutes. Set aside.

Ingredients for spaghetti:

1 box spaghetti
2 tbsp extra virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, finely chopped
1/2 jar marinara sauce
Salt and pepper, to taste
Parmesan cheese, grated

Method:

1. Bring half a pot of water to boil. Add 1/2 tbsp of extra virgin olive oil and some salt. Let spaghetti cook until al dente.

2. In a skillet, add in remainder extra virgin olive oil. Saute onions and garlic until soft. Add in marinara sauce. Reduce heat to low. Add in meatballs and let simmer for 15 minutes.

3. Serve over spaghetti. Garnish with lots of Parmesan cheese.

Good old Chinese food

2009-11-20T23:30:00.002+08:00

Once in a while I will crave for some good old Chinese food, and since I am Cantonese, the meal won't be complete without a bowl of piping hot soup. Last night I made these for dinner.

Stir fried kailan with abalone sauce

Spring rolls wrapped in beancurd skin, which I painstakingly made from scratch

And the star of the night...

A medley of winter melon, corn on the cob and carrot soup

Dinner was heavenly!

Chillis

2009-11-18T23:18:00.003+08:00

Everything's made so much easier with sauce mix these days. I made a huge pot of chillis with a packet of Amazing Taste that Gertrude gave me a while ago. And because I like my chillis to be spicier, I tweaked the taste a little by adding some chilli powder and cayenne pepper powder. It turned out amazing!

Ingredients:

1 lb ground beef
1 large onion, chopped
1 can diced tomatoes
1 can kidney beans
2 tbsp chilli powder
2 tbsp cayenne powder
2 tbsp Canola oil
Salt and pepper, to taste

Method:

1. On a large pot, heat up oil. Add in onions and saute until softened. Add in a pinch of salt.

2. Add in ground beef and cook until the meat has turned pink. Add in the canned tomatoes. Drain water out of the kidney beans before adding them into the pot.

3. Add in seasoning.

4. Turn heat to low and let simmer for about 4 hours, or until the sauce thickens.

I served my bowl of chillis with home made garlic bread. This time, I also sprinkled some Italian seasoning and dried parsley flakes on it. The other best accompaniments to a hot bowl of chillis? Freshly grated cheese and sour cream!

Baked penne with zucchini and eggplant

2009-11-12T21:53:00.003+08:00

Ingredients:

1 packet of penne pasta
Water to boil pasta
Some salt and olive oil

1/2 lb ground beef
2 tbsp extra virgin olive oil
2 medium-sized zucchini
1 large eggplant
1/2 jar marinara sauce
1 medium-sized yellow onion
1 tsp sage
1 tbsp Italian seasoning
1 tbsp dried parsley
Parmesan cheese
Mozzarella cheese
Salt and pepper, to taste

Method:

1. Boil penne pasta until almost al dente. You don't want them to get too cooked because you will bake them later.

2. In a skillet, heat olive oil. Saute onions. Sprinkle some salt to soften the onions. When the onions are almost browned, add in ground beef. Season with sage, Italian seasoning, dried parsley, salt and pepper.

3. When the meat turns pink, add in marinara sauce. Turn the heat down and let simmer for 5 minutes.

4. Turn heat off and set aside. Pre-heat oven to 375 F.

5. Line baking dish with a little bit of olive oil.

6. Line the bottom of the baking dish with sliced zucchini and eggplant. Then put penne on top of the vegetables. Line the next layer with vegetables.

7. Finally, on the top most layer, smother sauce on top. Make sure that the surface is well covered with the sauce.

8. Sprinkle cheeses on top. Cover baking dish with aluminium foil.

9. Put baking dish onto a baking pan. Add an inch of water into the baking pan. This is to ensure that the bottom layer of the pasta is moist.

10. Bake, covered, at 375 F for 45 minutes, and uncovered, at 400 F, for 30 minutes, or until the cheeses brown.

Dumpling soup

2009-11-12T01:52:00.002+08:00

Ingredients for the filling:

1/2 lb ground chicken
2 tbsp oyster sauce
1 tsp sesame oil
A dash of white pepper powder
1/2 cup carrots, finely chopped
1/2 cup water chestnut, finely chopped
1 egg

Method:

1. Combine all ingredients together and let it marinate for at least 2 hours.

Other ingredients:

Bok choy
Chicken broth
Wanton wrappers
A small bowl of water

Method:

1. Wrap the meat filling with wanton wrappers.

2. Bring chicken broth to a boil.

3. Gently bring dumplings to a boil. Add in vegetables.

4. Dish up and serve hot.

Chicken patties with snow peas and carrots

2009-11-12T01:21:00.003+08:00

Ingredients for chicken patties:

1/2 lb ground chicken
2 tbsp oyster sauce
A dash of white pepper powder
A dash of salt
1 tsp sesame oil
1 egg

Method:

1. Combine all ingredients together and marinate for at least 2 hours.

2. Form into small patties and deep fry. Let oil drain, and set aside.

Other ingredients:

2 tbsp cooking oil
2 cloves garlic, finely chopped
Snow peas
Carrots
2 tbsp oyster sauce
A dash of Chinese cooking wine
1 tsp sugar

Methods:

1. In a skillet, heat up cooking oil. add in garlic.

2. Toss vegetables into the skillet and let it cook for a few minutes.

3. Add in chicken patties.

4. Combine all wet ingredients into a bowl. Pour into skillet. Turn heat down and let simmer for a few minutes.

5. Dish up and serve hot.

Home made pasta with roasted vegetables, topped with oven-crisp bacon

2009-11-05T20:54:00.001+08:00

I've always loved the taste of fresh pasta. I find that it is more flavourful and has a better texture to it. And then it hit me - I should make my own pasta, and that's exactly what I did.

I found this link with a video to show you the step-by-step process of making fresh pasta.

Here's my dough after kneading it for a good 20 minutes.

After letting it sit for 15 minutes, I flattened it out and cut it into long strips.

Then, I rolled each strip into little pinwheels before cutting them up.

And finally, I unrolled each pinwheel and dust them with flour before keeping them in Ziploc bags.

You can freeze it for 2 months, and when you need to use it, just thaw them out.

Ingredients to make roasted vegetables:

1 cup string beans
1 cup red peppers
3 tbsp extra virgin olive oil
A generous dash of Italian seasoning
A generous dash of dried parsley
Salt and pepper, to taste

Method:

1. Preheat oven at 375 F. Line baking trays with foil.

2. Mix all ingredients into the vegetables. (I used string beans and red peppers because they were all I had, but zucchini and squash are good vegetables to roast too).

3. Place vegetables into baking tray and cover with foil.

4. Bake in the oven, covered, for 15 minutes, and uncovered for another 10 minutes.

To make oven-crisp bacon:

(This is a healthier alternative to frying the bacon up in a skillet)

1. Place 4 strips of bacon on a lined tray.

2. Bake in the oven, uncovered, for 20 minutes.

3. You can bake this together with the vegetables. That way, the vegetables will absorb the wonderful fragrance of the bacon.

4. Drain oil off the bacon strips. Tear them up into pieces, like this.

Ingredients for pasta:

1 lt of water
3 cloves garlic, chopped
4 tbsp extra virgin olive oil
A dash of roasted red peppers
A dash of Italian seasoning
A dash of dried parsley
Salt and pepper, to taste

Method:

1. Bring water to a boil. Season with a pinch of salt. Cook freshly made pasta for 3-5 minutes. Drain.

2. In a skillet, heat up extra virgin olive oil. Saute garlic.

3. Add in cooked pasta into the skillet. Give it a little toss. Add in roasted red peppers, Italian seasoning, dried parsley, salt and pepper.

4. When the herbs are all incorporated into the pasta, add in the roasted vegetables. Give it a quick stir. Turn heat off.

5. Dish up and top the pasta with oven-crisp bacon.

Beef stew with homemade garlic bread

2009-11-04T22:32:00.005+08:00

This is a fairly simple recipe that basically cooks on its own. A hot piping bowl of stew is all I need to combat the cold weather. And of course, hiding indoors!

Ingredients:

1 1/2 lb beef, chuck meat
Celery, quantities as desired
Carrots, quantities as desired
Potatoes, quantities as desired
2 bay leaves
A dash of Worchestershire sauce
A dash of Italian seasoning
A dash of dried parsley
1 can of peeled tomatoes, unsalted
1 1/2 cups of beef broth (or chicken broth if you prefer)
2 tbsps cornstarch mixed with 3 tbsps of water
Salt and pepper, to taste

Method:

1. Cut all the vegetables into wedges and put them into a crockpot. Put all the beef into the crockpot as well.

2. Add in the can of peeled tomatoes. Add beef broth.

3. Season with Worchestershire sauce, bay leaves, Italian seasoning, dried parsley, salt and pepper.

4. Set crockpot on 'low' and cook for 8 hours.

5. Add in cornstarch and set crockpot to 'high' and cook for another 2 hours. Turn off crockpot.

6. Let the stew cool off. Then keep in the refrigerator. (I think it tastes better this way).

7. In a large pot, bring the stew to a boil before lowering the heat to a very slow simmer. Let it simmer for 2 hours.

8. Serve hot with garlic bread.

Ingredients:

6 slices of bread (I used whole grain, but you can also use white bread or even baguette)
Butter
Garlic powder
Salt

Method:

1. Preheat oven to 350 F.

2. Butter the bread and sprinkle some garlic powder and salt onto it.

3. Bake for 15 minutes, or until the breads are crispy.

4. Serve with stew.

Roast chicken with vegetables

2009-11-04T21:55:00.004+08:00

The weather has been getting colder and nothing beats cranking up the oven and warming the whole house up. I concocted this roast chicken recipe from the ingredients I have in the kitchen.

Marinades for the chicken:

4 chicken thighs
4 tbsp Worchestershire sauce
A few dashes of paprika
2 tbsp Italian seasoning
2 tbsp dried parsley
4 cloves of garlic, finely minced
Salt and pepper, to taste
Juice of 1 lemon

Ingredients for the vegetables:

1 eggplant, cut into wedges
1 zucchini, cut into wedges
2 tomatoes, cut into wedges
2 tbsp extra virgin olive oil
2 tbsp Italian seasoning
2 tbsp dried parsley
Salt and pepper, to taste

Method:

1. Preheat oven tot 400 F.

2. Clean and pat dry chicken. Rub the Worchestershire sauce onto the chicken, followed by the paprika, Italian seasoning, dried parsley, minced garlic, salt and pepper. Rub some under the skin as well.

3. Squeeze the lemon juice onto the chicken thighs. Put the chicken thighs into Ziplock bags with the lemon in it, and leave in the refrigerator to marinate for 2 hours (or more).

4. Line baking tray with aluminium foils. Season the vegetables with the extra virgin olive oil, Italian seasoning, dried parsley, salt and pepper. Cover with aluminium foil.

5. On a separate baking tray, line it with aluminium foils. Arrange the chicken thighs so that they don't overlap one another. Put the lemon onto the tray as well. Cover with aluminium foil.

6. Bake the chicken thighs and vegetables at 400 F for 45 minutes.

7. After 45 minutes, remove the aluminium foil covers from both the trays, and put them back into the oven at 375 F for another 30 minutes, or until the skin on the chicken thighs turn brown.

8. Serve hot.

Asia @ Cafe

2009-10-19T23:02:00.003+08:00

Don't expect Asia Cafe to be a fancy dining place because it is not. It's a tiny shop in South Philly owned by an Indonesian, so you will expect to see quite a few Indonesians here.

Thanks to the chilly weather, I had a craving for a clear broth and so I ordered this.

Fish ball soup $ 3.75

Nothing to shout about, really. The soup was slightly peppery in taste, probably made from one of those cubed seasonings. But what really made this soup absolutely delicious was this...

Sriracha HOT chili sauce!!! I tell you, this is one really spicy chili sauce. And I am one who eats jalapeno pepper like it's candy, so mark my words. It's VERY spicy! It sure did add oomph to my otherwise plain-tasting fish balls.

Here's another dish of soup.

House wonton soup deluxe $ 5.75

The soup base is the same as the fish ball soup. As for the wonton, I didn't taste it. This soup came generously with vegetables - broccoli, carrot, snow peas, cauliflower and cabbage -, some straw mushrooms, shrimps, char siew and wonton (of course).

And the dish that I've been waiting for...

Char kway teow $ 7.00

Taste wise, it still lacks the wok hei. But I like that they use the thicker kway teow compared to Penang's thin version. At first bite, it has a strong hint of the kicap manis (sweet soy sauce) that Indonesians often use in their cuisine. Then again, this is an Indonesian-owned restaurant so that pretty much explains it. It is still not spicy enough (at least to my liking) but it sure tasted better than Penang's version.

Chicken with cashew nuts $ 8.25

I frankly won't rave about this dish because first of all, the chicken slices weren't well-marinated at all. I do love all the beautiful colours bursting forth though, so that makes up for the lack of taste in this dish. I think I can do a better dish than this. *ahem*

So there, my hunt for the perfect plate of char kway teow in Philadelphia is still on. If you know of any great place, please, do let me know for my craving is getting stronger each day!

1030 8th Street
Tel: 215-627-7316

Villa di Roma

2009-10-15T03:32:00.003+08:00

This place is located in South Philly, in the heart of the Italian market. It is your genuine Italian ristorante, owned by the De Luca family. Nothing pretentious about this place, really. Its setting is akin to that of one's dining room, which makes Villa di Roma very homely and authentic. Most of the wait staffs are Italian, so naturally they are very gregarious and may I say, motherly.

We started off with a loaf of bread.

Nothing special about this bread, except that they are very generous with their butter. But, this same loaf of bread came in very handy towards the end of the meal.

For starters, we ordered the steamed clams in white sauce.

The clams were exceptionally fresh, with a good dose of oregano and garlic. The sauce was a little too oily for my liking but it was good sauce nonetheless. It's got a good hint of lemon in it.

I had the Pasta di Linguine.

It was perfect! I've never had a more delicious pasta dish than this. The linguine was done al dente. It was a huge portion, with clams, mussels, huge shrimps, crab meats and fish. Thanks to all these seafood, the sauce was so sweet and flavourful. Yes, I scooped the sauce out and licked my plate clean.

My partner had the Veal Bella Bucca.

The veal was done tenderly, with two pieces of veal sandwiching some cheese and ham in the middle, coated with bread crumbs, and deep fried. Then, it was basked in a delightful brown sauce with spinach and a hint of lemon. Remember the loaf of bread? Yup, it is useful to soak up all the delicious gravy to the last drop.

Villa di Roma is a cash-only restaurant but there is a bank nearby if you need to get cash. I've read reviews on their fried asparagus, so the next time I am there, I am definitely ordering that. I can't wait!

936 South 9th St,
(Between Christian & Carpenter St)
Philadelphia 19147
Tel: (215) 592-1295

Union Jack's Pub

2009-10-08T22:59:00.004+08:00

I never thought that food in a pub would be good, but boy, I've been proven so wrong since I got here!

Bar food can be absolutely, fantastically, finger lickin' good!!!

It's become a ritual to come here to Union Jack's every Monday. If you're a true-blooded American you'll know, but if you're not, let me tell you. Football is on every Sunday and Monday, and what do you associate it with? Hanging out with your mates with some beer and the good old Buffalo wings!!!

I've been having quite a bit of Buffalo wings around Philadelphia, and I must say that Union Jack's are THE best. They're done just right, with the perfect amount of hot sauce, and oh, blue cheese dipping! How could you not love blue cheese?

Buffalo wings in hot sauce

Blue cheese dipping

Don't expect a fancy place because Union Jack's is your typical bloke's hangout place. It's not loud and rowdy per se, but it's just your typical friendly neighbourhood pub with good food and sports playing all day long.

PS: This is a cash-only pub. But there's an ATM inside, if you needed to withdraw cash.

2750 Limekiln Pike
Glenside, PA 19038-2203

(215) 886-6014

Cravings for spicy food - satisfied!

2009-10-07T03:37:00.004+08:00

Gertrude has been amazing. She cooks up a storm for me and knows exactly what I want. Last week, she made me nasi lemak, with the most delicious beef rendang, and sambal ikan bilis. They were just perfect - the right flavour, and spicy! She also made a dish of stir-fried vegetables, not forgetting the rudiments of nasi lemak - cucumber and hard boiled eggs.

Behold the pictures!

Beef rendang

Sambal ikan bilis

Stir-fried vegetables

Sliced cucumber

Hard boiled eggs

I went to bed smiling that night! Thanks Gertrude!

Olive Garden Italian Restaurant

2009-09-29T04:58:00.004+08:00

Olive Garden to the Americans is like Italiannies to Malaysians. I'm sure most Malaysians would love it here in Olive Garden though, due to their endless salads and soups! Yes, I kid you not!!! Basically the soups and salads are refilled automatically, no questions asked. You can have 10 bowls of soup, for all they care! I am, however, not Malaysian enough to do that, as I had only 1 bowl of soup. Then again, I was already full to the brim when my main course came.

For starters, we shared a bruschetta.

Bruschetta $6.95

The roasted ciabata bread has the perfect crispiness to it. But I must applaud the toppings though. The roma tomatoes were so sweet, with the right hint of basil and olive oil. I love it!

My soup soon came.

Zuppa Toscana $4.65

I couldn't decide if it was a cream-based soup, or a clear broth soup because it wasn't exactly very creamy, yet it wasn't clear either, but it was delicious! It has some bits of spicy sausage in it, with some cubed potatoes and some cavolo greens. It also came piping hot, which is very important because somehow, soups just don't taste as good when it's lukewarm or cold. The cavolo greens gave a good crunch to the soup. The perfect soup for the chilly weather we have right now.

Here's my dining partner's choice of soup.

Chicken & Gnocchi $4.65

It was creamier than mine, with bits of roasted chicken and homemade gnocchi in it. Another excellent soup.

At this point, after the bruschetta and the soup, I was full to my nose. But my main course came and it smelt so good.

Garlic-Herb Chicken con Broccoli $12.95

The wait staff generously shaved a ridiculous amount of Parmesan cheese onto my plate...well, not that I'm complaining anyway! The chicken breasts were seasoned with rosemary, and the broccoli cooked to perfection. The garlic cream sauce was heavenly. It went very well with the orecchiette pasta, which was cooked to al dente, by the way.

Pork Milanese $14.75

I didn't taste this, so I'm going to have to copy and paste what's written in their website. It is actually 'pan-seared pork scaloppini crusted with Italian herb breadcrumbs, served with asiago cheese-filled tortelloni pasta tossed in a garlic-butter sauce with fresh spinach.' My dining partner said it was good, but then again, he was also stuffed to the brim.

We both had to box our lunches home. I cannot imagine what would've happened if we had more than a serving of soup each.

Overall, I had a very pleasant dining experience here. The ambience was good. The decor was done old Italian style. The wait staff were all patient and attentive. Above all, the food was excellent. I am definitely coming back again.

Continental Restaurant and Minibar...AGAIN!

2009-09-22T03:48:00.004+08:00

I simply love this place! I was here two Sundays ago, and I couldn't resist another visit here. So, on a perfectly sunny Sunday, I hopped into Continental again for brunch.

I had a cup of tea and it came with a big teacup and a very big saucer. Then again, the Americans aren't big on tea, so I was the odd one out in the restaurant.

My dining partner ordered a cocktail. Continental has a wide array of cocktail drinks, by the way, and it is a pity that I don't drink because I see almost everyone ordering a cocktail, and they all came in many shades and colours.

This is the Champagne-O-Rama, which is Smirnoff Raspberry vodka and sparkling wine with a grenadine-sugar rimmed glass.

This time, I had the eggs benedict with spinach and it was delicious! The Hollandaise sauce was perfect - thick and creamy with a lemon zing. The spinach were fresh and done just right. The English muffin was soft and fluffy. My mouth is watering even as I am writing this.

My partner's Turkey Sausage, Spinach and Cheddar omelette. It came with a generous dose of spinach. I didn't taste it though, but I'm sure it was perfect.

Yes, we sat at the basket seats again. I have mastered the art of eating and swinging, and after a stomach-full of food, it was relaxing to gently rock back and forth while people-watching and waiting for the food to digest.

A beautiful Sunday indeed!

Continental Restaurant and Martini Bar
138 Market St Philadelphia,
PA 19106
Tel: 215 923-6069 Fax: 215 923-8818

Lee How Fook @ Philadelphia

2009-09-16T23:28:00.002+08:00

Last Sunday, my cravings for Chinese food hit again. Somehow, being a true-blooded Chinese, I need my rice (I never thought of myself as a rice junkie, until recently!) and off to Chinatown I went!

One of my friends have been singing praises about this place and that Sunday afternoon, I walked in, ate, and walked out a very contented woman.

I ordered 2 dishes.

Szechuan eggplant $ 7.95

Beef with ginger and scallion $9.25

The eggplant was average in taste. Perhaps I expected more. I am a huge fan of eggplants by the way, and no one cooks them better than my mom. The beef was really good though. It was tender and the gravy went very well with white rice.

One thing I really like about this place is that it is really cheap! The bill was about $18 for two, inclusive of tax, rice and a pot of Chinese tea. I can't wait to try out their other stuff. And the best part was, the lady owner speaks Cantonese! Yes, it's been a while since I last spoke to anyone in Cantonese, and I miss that.

Give this place a try if you're in the vicinity.

Lee How Fook Tea House
219 North 11th Street
Philadelphia, PA 19107
Te: 215-925-7266

Continental Restaurant and Martini Bar

2009-09-16T03:02:00.006+08:00

This is a famous restaurant that specialises in brunch on weekends. It has a very swanky interior, with a 60s diner feel to it. They also have an extensive cocktail menu. I didn't order any though but my dining partner did, and it was good.

Here's where we sat - at the swing seats!

It was a little uncomfortable because you're actually hanging in mid-air, and it's a chore to stay still and eat but, after the meal's done, it felt good to relax in the swing seat and just swing away.

Here are the seats at the ground floor.

I ordered the Chicken Biscuit.

It came with a serving of hash brown, which was more of cubed potatoes deep fried until golden brown. The biscuits were good. It was served burger style, with a sunny side up egg, and some minced bacon and onion fry.

My partner had this:

Applewood bacon and cheddar omelette with 2 slices of brown bread toast. The omelette was really good with a generous serving of cheese.

I can't wait to come here on a weekday to try out their lunch, or even dinner. Until then, I will leave u to drool over these pictures. Yes, I know, they weren't so well taken but, we were really hungry and couldn't wait to eat!

Continental Restaurant and Martini Bar
138 Market St Philadelphia,
PA 19106
Tel: 215 923-6069 Fax: 215 923-8818