Chicken congee and seafood congee 

January 21, 2017 at 3:19 pm | Posted in breakfast, Chinese, dinner, Savoury | Leave a comment
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3 cups of rice makes a pot of congee. 

3 pieces of Chicken + sesame oil 

Or 

One slab of basa filet 

Scallop , clam and shrimp + rice wine 

Instruction: 

Soak rice overnight for quick cook 

Defrost seas food or chicken overnight. 

Bring rice and water to a strong boil and then add in chicken / seafood and slices of ginger. Once water come to a strong boil again, turn off the heat, cover and let sit (2 hours ). 

Then you get your delicious creamy congee 😀 

IMO the sesame made the congee smell really good! But the clam may have tasted a little too fishy to my liking. 

Roasted potato

August 7, 2016 at 12:55 pm | Posted in dinner, Savoury | Leave a comment
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1tbs butter (soft, @ room temperature)

1tsp, thyme, rosemary, black pepper,

sprinkle of salt

4 cloves of garlic

rub everything together and then mix with the potatos (1.5lb + 2fist sized ones).

baked at 400 for 30mins-1hour. I think it was more like 30mins, mix and then another 30mins.

baked this for a potluck and I think the butter killed it! everyone said it smell amazing 😉

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pull pork

April 19, 2016 at 10:25 pm | Posted in dinner, Savoury | Leave a comment
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wp-1461212879703.jpgI’m going to try making this recipe tomorrow! and.. I did!

http://www.thekitchn.com/how-to-cook-and-shred-a-pork-shoulder-for-pulled-pork-79485

Recipe taken from chowhound (http://www.chowhound.com/recipes/easy-slow-cooker-pulled-pork-30356)

  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
  • 2 cups barbecue sauce (optional)
  1. 1Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
  2. 2Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
  3. 3If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

First I rubbed the piece of pork shoulder with salt, black pepper, cinnamon, and sugar (didn’t have chili powder, and cumin; so I added some paprika). And then I started with searing both sides first and then added water, onion, and garlic.

I didn’t have chicken broth or root beer at home so I just used water and added a lot of garlic onion and added carrot, thyme, bay leaf, and rosemary, not sure if the reverse cooking will work.

timer set at 3:30 (@ low/190F) and off I go to play ultimate in the sun!

braised beef brisket

March 31, 2016 at 7:14 pm | Posted in dinner, Savoury | Leave a comment
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http://www.christinesrecipes.com/2008/02/blog-post_12.html

sorry this recipe is in Chinese but I was craving for this dish after eating costco chicken for a week…

I added carrot to it too.

my only complain is that the beef is tough unlike what we get from restaurants.

chickpea

March 9, 2016 at 6:37 pm | Posted in dinner, Savoury, snack | Leave a comment
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I’m gonna make this over the weekend!

How to Cook Chickpeas (And Other Legumes)

Chicken

March 8, 2016 at 12:48 pm | Posted in dinner, Savoury | Leave a comment
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The chicken bought fresh today, marinated for 2 hours. I tried a 1) dry rubbed,  2) korean rib sauce, and 3) kraft bbq. The bbq sauce tasted weird directly but amazing after cooked on chicken!

All turned out great. I liked the bbq sauce just because it was thicker and sticks well on the chicken while marinated and baking.

I also simultaneously tossed some potato with melted and then solidified butter with spices.

baked @400 degrees and the chickens were done around 30-40mins and the potatoes were done at 40mins (to my surprise that it took so long). The chicken came out really nice – juicy and moist.

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I want to try this next! skillet so I can cook less at once. and try to get the seared crispy skin 😛

Honey Dijon Garlic Chicken

spinach and onion pizza

February 8, 2016 at 1:10 pm | Posted in dinner, Savoury | Leave a comment
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I’m going to make this sometime this week:

http://www.pillsbury.com/recipes/spinach-and-caramelized-onion-pizza/01bce95a-13f6-40c6-9a14-336f368ee580

Tex-mex casserole 

January 10, 2016 at 2:45 pm | Posted in dinner, Savoury | Leave a comment

recipe from fiveninteen

Serves 6.

Tex-Mex spice blend

  • 1 T chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika OR 1/2 tsp regular paprika
  • 1/4 tsp cayenne pepper, plus more as needed
  • 1 1/4 tsp fine grain sea salt
  • 1/4 tsp ground coriander

For the Casserole

  • 1 1/2 tsp extra virgin olive oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 1 jalapeno, seeded and diced
  • Fine grain sea salt and freshly ground black pepper
  • 1/2 C fresh or frozen corn
  • 1 14 oz can diced tomatoes, with their juices
  • 1 C tomato sauce or tomato puree
  • 2-3 C chopped kale leaves or baby spinach
  • 1 15 oz can black beans, drained and rinsed
  • 3 C cooked wild rice or brown rice
  • 1/2 C vegan shredded cheese (I skipped this as I don’t care for the taste)
  • 1 or 2 handfuls corn tortilla chips, crushed
  • Optional toppings – sliced green onions, salsa, avocado or more corn chips

Combine the Tex-Mex spice blend ingredients in a small bowl and set aside.

Preheat oven to 375 degrees F. Oil a large 4 to 5 quart casserole dish

In a large wok, heat the oil over medium heat.  Add the onion, garlic, bell peppers and jalapeno and saute for 7 to 8 minutes, until softened.  Season with salt and black pepper.

Stir in the spice blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice and 1/4 C of the vegan shredded cheese (if using).  Saute a few more minutes and season with more salt and black pepper, if desired.  Pour the mixture into the prepared casserole dish and smooth out the top.  Sprinkle the crushed chips over the casserole mixture along with the remaining 1/4 cheese.  Cover with a lid or foil and bake for 15 minutes.

Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and lightly golden around the edges.

Scoop the casserole into bowls and add your desired toppings.

Fivenineteen notes:  this casserole is INCREDIBLE.  And you won’t even notice you’re getting a whopping dose of your veggies either!  The wild rice can take some time to fully cook, so I recommend getting that going while you’re chopping the veggies at the same time.  Don’t get weirded out by the somewhat-long list of ingredients – about half of them are just “open a can and drain/rinse/dump.”  Easy.

Two cups of dried beans is one pound 

One pound of dried bean makes about 7 cups of beans 

1 can is 14oz which is about two cups 

Therefore the recipe calls for 125ml of dried black beans. 

it tasted better when my housemate made it. Maybe it’s because I didn’t have most of the spices. so the cheese ended up as the thing to add flavour.

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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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http://www.karentsui.net/?p=111

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

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.
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