Quiche Lorraine

October 22, 2017 at 5:14 pm | Posted in breakfast, Pie, Savoury | Leave a comment
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Ingredient:

  • 9″ ready made crust
  • 1c shredded Swiss cheese
  • 1/3 c – carrot, onion, green pea, mushroom,
  • spinah, tomato(?)
  • 1/2 tsp black pepper, red pepper, salt
  • 4 eggs
  • 2c light cream/ milk
  • 1/4 tsp – sugar

Stir fry meat and vegetable.  place at bottom of crust.

mix egg, milk, sugar, and spices. add into pie

bake at 425F for 15mins. reduce heat to 300F and bake for another 30mins, or until a knife inserted 1 inch from edge comes out clean. allow quiche to sit for 10mins

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Natto bean

August 26, 2017 at 2:48 pm | Posted in breakfast, Chinese, dinner, Savoury | Leave a comment

My adventure on trying natto bean… numbered by left to right, top to bottom.

#1 came with mustard and soy sauce – I find the mustard quite spicy and while the soy sauce tasted good on it’s on, over all I didn’t love it.

#5 I love it, love the taste. comes with soy sauce and mustard.

#6 taste is not the best, the soy sauce and mustard packs are fancy tho. also the bean foamed a lot

#7 – smaller bean. Came with soy sauce only. Over had a bitter after taste.

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Guah tsai bung 

January 28, 2017 at 9:29 pm | Posted in Savoury | Leave a comment
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Sam zen pah 

Guah tsai 

Cube the pork, and then fry it (season with some salt) to half cooked 

Pan fry the veggitable to half cooked as well. 

And then add everything into the rice cooker to cook the rice. 

After mixing still try to have the rice grains submerged in water. 

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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Stromboli

May 10, 2016 at 10:53 am | Posted in bread, Savoury | Leave a comment
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recipe taken from simplyscratch

Ingredients:

1 recipe for Homemade Pizza Dough

1 recipe for Homemade Pizza Sauce, divided

1 8 ounce brick of Mozzarella Cheese, grated (1 bag of 340g grated mozzarella + cheddar cheese)

15 thin slices of Sandwich Pepperoni

10 thin slices of Ham

12 thin slices Genoa Salami

instead of using all those ham I used 300g of honey ham

1 whole Egg

1 tablespoon Water

3 tablespoons freshly grated Parmesan Cheese

Directions:

Preheat your oven to 500 degrees and line a rimmed sheet pan with parchment paper

On a lightly floured surface roll the dough out to a large rectangle.

Spoon on 8 tablespoons of pizza sauce and spread it over 3/4 of the pizza dough leaving an 1/2 inch border on three sides and a 2 inch border on the longer side.

Sprinkle with half of the grated mozzarella and top with the pepperoni, ham and salami. Sprinkle with the remaining cheese.

In a small bowl whisk together the egg and water and brush the edges with the egg wash.

Fold over the three {1/2 inch sides} and using the parchment paper, roll the dough 1/3 of the way. Grab the other side of the parchment {the side with the 2-inch border} and fold it over the rest of the way. Position the stromboli in the center of the pan, seam-side down.

Brush the entire thing with egg wash and make diagonal slits for venting. Sprinkle with Parmesan cheese and bake for 10 minutes. Reduce the temperature to 375 degrees and continue to bake for 10-12 minutes more.

Remove and allow the stromboli to cool for 5 minutes before slicing 1 to 2 inch strips.

Serve alongside the remaining warm pizza sauce for dunking.

I think I left mine at 500C for way too long hence too brown and burnt bottom

I sorta followed her pizza sauce recipe but instead I used

1 chopped onion (I forgot to prep mice)

3 cloves of garlic

1 1/2 tsp thyme

2tsp salt (too much!)

black pepper

chili (I like the kick to my sauce)

16oz diced tomato (miced)

1/4 C white wine

my sauce was way too watery so it took me and hour simmering to reduce 😥 !!

but the amount of sauce turned out perfectly, 8tbs goes into the pizza and a small bowl of sauce left for dipping 🙂

I wish I have sun dried tomato

I think I’ll make this next: http://www.laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-restaurants/

 

poppy seed fruit salad

April 21, 2016 at 11:06 pm | Posted in miscellaneous dessert, Savoury, snack | Leave a comment
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recipe taken from omgchocolatedessert

Ingredients

1/4 cup sour cream

3 Tablespoon honey

2 Tablespoon orange juice

2 teaspoon poppy seeds

1 teaspon grated lemon zest (optional)

4-5 cups chopped fresh fruit (I use strawberries, orange, kiwi, apple, bannana and orange, but you can make any fruit combo you like)

 

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.

fry chicken

March 27, 2016 at 4:11 pm | Posted in Savoury | Leave a comment
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  1. Heat large or small skillet over medium heat 2 to 3 minutes, until a few drops of water splashed in the pan bead and dance.
  2. Add chicken pieces, pressing them against bottom and side of pan.
  3. Meat may stick, but will loosen as browning continues.
  4. Place lid on pan slightly ajar.
  5. When meat loosens, turn and fry until golden brown and cooked through, about 10 minutes.

oil or grease is unnecessary. recipe taken from saladmaster

A beautiful concept but messy affair. lots of oil and occasional tiny splatter when I was moving the chicken, hence the ajar lid but I covered it completely and made my crispy sink soggy. and I might’ve cooked it a little too high heat burning the skin a little before the chicken is fully cooked.

 

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