Swiss soy sauce chicken (瑞士雞翼)

July 22, 2015 at 5:06 pm | Posted in dinner, Savoury | Leave a comment
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So I looked at a few recipes and adopted this method:

1) Clean the chicken with running water; pat dry chicken (which I did nothing of step 1)

2) Add ginger slices and green onions into boiling water. Add chicken to boiling water (to get ride of the “fridge and blood smell”)… cook for 4mins or until chicken is 50-80% cooked, basically semi cook. Make sure you add the chicken in boiling hot water than still water to make sure you don’t cook the chicken completely! 🙂

Mine was basically completely cooked on the outside and the fork came out clean when I first poke it with a fork but then some sorta oil/ bloody water started seeping out when I left it sit for a min while I get the ice water ready.

3) Soak in ice water for 10mins; until chicken is cold.

4) Mix 1:1 soy sauce to sweet soy sauce in a pot. And then add water (1:1 water to soy sauce) so the chicken will be fully submerged. Bring sauce to strong boil then add chicken. Make sure chicken is fully submerged. Depending on preference, you could adjust the sweet soy sauce (or soy sauce with sugar) and water ratio.

5) Let simmer for 8-10mins until chicken is fully cooked.

I made two chicken thighs at once. The first one did have really smooth, great textured meat but we left the second chicken thigh in the soy sauce for another good half an hour so it’s tastier. We then ate it day old which we weren’t sure what made the meat “old” and not as young and smooth anymore – over cooked or day old.

So I learnt a new term today called “拖水”, which is the process of blanching meat then soak in ice cold water.wpid-wp-1437613740152.jpg


chick pea

July 22, 2015 at 4:37 pm | Posted in Pie | Leave a comment

I’m starting to learn how to cook with chick peas :0

This site teaches you all the way from cooking the chick pea (instant and regular) to storing them up to a year 🙂

Eggplant chickpea! I’m sold! but… I gave up after seeing the ingredient list -.-

Red Lentil Soup

July 15, 2015 at 6:26 pm | Posted in dinner, Savoury | Leave a comment
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Recipe from the Kitchn

Red Lentil Soup

Serves 4

1 tablespoon olive oil
1 large carrot, diced
2 large ribs celery, diced
1 small yellow onion, diced
1/4 teaspoon salt, plus additional to taste
1 cup red lentils
4 cups water or low-sodium broth
1 whole bay leaf
2 tablespoons lemon juice from 1/2 large lemon
Olive oil, yogurt, or other topping, to serve

In a medium (2- to 3-quart) saucepan or Dutch oven, heat the olive oil over medium heat. Add the carrot, celery, onion, and 1/4 teaspoon salt, stir to combine, then cover and let the vegetables sweat until the onions are soft and translucent, about 5 minutes.

Add the lentils, water or broth, and bay leaf. Bring up to a boil, then turn the heat down to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.

Turn off the heat, stir in the lemon juice, and add salt to taste. Ladle into bowls and serve. Leftovers will keep refrigerated for 5 days.

Recipe Notes

  • To perk up the soup just before serving, top it with a drizzle of peppery olive oil, a dollop of plain yogurt, a sprinkle of sumac, or a spoonful of gremolata.
  • This recipe is pared down to just the basics — you can certainly add a teaspoon of garam masala, Italian herbs, or any other seasoning blend to spice things up a bit if you like. Just add the spices in along with the lentils and broth.

Lentil Cake (Pattie)

July 15, 2015 at 6:19 pm | Posted in dinner, Savoury | Leave a comment
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Lentil cake recipe from peta

Lentil Cakes With Creamy Horseradish Sauce

For the Lentil Cakes:

1 cup dried lentils
1/2 yellow onion, diced
1/2 green bell pepper, diced
1/2 rib celery, chopped
1 Tbsp. olive oil
1/4 cup Dijon mustard
2 Tbsp. lemon juice
1/2 bunch parsley, chopped
2 cups cooked rice
Salt, to taste
1 cup ground bread crumbs or flour

  • Place the lentils in a large pot and submerge, adding an additional 2 inches of water. Boil for 20 minutes, or until tender.
  • Sauté the onion, pepper, and celery in the olive oil until the onions are slightly browned.
  • In a medium bowl, combine the lentils, vegetable sauté, Dijon mustard, lemon juice, parsley, rice, and salt, then mash slightly. Form into small patties.
  • Roll in the ground bread crumbs or flour, and refrigerate while preparing the sauce.
  • When the sauce is done, pan-fry each patty until nice and brown.

For the Horseradish Sauce:

1/4 cup Vegenaise
1 Tbsp. prepared horseradish
1/2 tsp. lemon juice
2 tsp. red pepper flakes
Salt and pepper, to taste

  • In a small bowl, whisk all the ingredients together until blended.
  • Serve with the lentil cakes.

This came out to be quite a bit, I had trouble keeping the pattie in shape too, perhaps I added an additional cup of brown rice. I also added paprika, perhaps that contributed to the pattie falling apart.

The trick to golden brown crispy outside might’ve just been coat with enough flour then pan fry with a lot of oil.

tasted quite good

Ma po tofu

July 11, 2015 at 5:40 pm | Posted in dinner, Savoury | Leave a comment
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Authentic Mapo Tofu (麻婆豆腐)
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
(1) Pixian Doubanjiang is the best choice, but you can replace it with another brand.
(2) Do not stir the tofu directly after adding it into the skillet, in order to keep the pieces from breaking apart. The tofu will get firmer after braising and you can stir it after it’s cooked.
(3) Adding cornstarch water at the end of braising helps to thicken the sauce. You can skip this step if you’d like a thinner sauce.
Author: Omnivore’s Cookbook
Recipe type: Main
Cuisine: Chinese
Serves: 2-4
    • 120 grams (4 ounces) ground pork
    • 2 teaspoons Shaoxing wine (or Japanese Sake)
    • 1 teaspoon light soy sauce
    • 1/2 teaspoon minced ginger (or 1/4 teaspoon ginger powder)
    • 1 and 1/2 teaspoons cornstarch
    • 1 tablespoon vegetable oil
    • 3 tablespoons Pixian Doubanjiang (chili bean paste)
    • 1 tablespoon white part of chopped green onion (or Chinese scallion)
    • 1 block medium-soft or firm tofu (500grams / 18 ounces), cut into 2 centimeters (0.8 inches) square
    • 2 teaspoons Chinese chili oil (1 teaspoon for a less spicy dish)
    • 1/2 teaspoon five-spice powder
    • 1 teaspoon sugar
    • (optional) 1 tablespoon green part of chopped green onion for garnish
    • (optional) steamed rice to serve with
  1. Combine ground pork, cooking wine, soy sauce, ginger and 1/2 teaspoon cornstarch in a bowl and mix well with a fork.
  2. Mix the remaining 1 teaspoon cornstarch with 2 tablespoons water in a small bowl. Set aside.
  3. Prepare 1 cup hot water. Set aside.
  4. Heat vegetable oil in a nonstick skillet. When oil is hot, add ground pork and Doubanjiang. Stir-fry over medium heat with a spatula, until pork is evenly coated with Doubanjiang. Add green onion and stir fry for another 1 minute. Spread tofu on top of ground pork evenly. Add chili oil, five-spice powder and sugar. Pour on hot water. Simmer, covered, over low heat for 10 to 15 minutes, until tofu becomes tender and the sauce has reduced to half.
  5. Mix cornstarch water again until fully dissolved and swirl it into the skillet. Gently stir a few times with spatula, until sauce thickens. Turn off heat and transfer to a bowl.
  6. Garnish with green onion and serve warm with steamed rice. You can serve the dish by itself, but you might want to use less chili oil in this case.


More salmon recipe (nude)

July 7, 2015 at 6:40 pm | Posted in dinner, Savoury | Leave a comment
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lemon dried:

pan fried:





grilled with lime :


July 7, 2015 at 5:02 pm | Posted in Pie | Leave a comment

mhmmmmarshmallow pinwheels

and summer slush pop

Maple Mustard Salmon

July 7, 2015 at 4:11 pm | Posted in dinner, Savoury | Leave a comment
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Maple Mustard Salmon (Recipe from Becel )


  • 1 -lb. (500 g) salmon fillet, bones removed and cut into 4 pieces
  • 1/4 cup (60 mL) Becel® Buttery Taste margarine*, melted
  • 1/4 cup (60 mL) maple syrup
  • 4 tsp. (20 mL) Dijon mustard or grainy Dijon mustard
  • 1 tsp. (5 mL) low sodium soy sauce


1. Preheat oven to 425°F (220°C). Arrange salmon in 8-inch (20-cm) baking dish.


Maple Mustard Salmon

2. Microwave Becel® Buttery Taste margarine at HIGH until melted about 15 seconds. Stir in maple syrup, Dijon mustard and soy sauce. Pour over salmon.

3. Bake until salmon flakes with a fork, about 12 minutes. Serve, if desired, with hot rice and vegetables.

I adopted the above recipe by adding:

3tsp honey
3tsp butter
2tsp mustard
1/2 tsp soy sauce

Mix all the above ingredients together then pour over frozen salmon. (I added some carrots on the side and tasted good)

baked for 20mins in 450C.

I also made the other fish with 1 to 1 honey to soy sauce and minced garlic but I thought it was way too salty.

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