GLAZED HAM WITH WHOLE GRAIN MUSTARD & GUINNESS

                            

This is one of my favorite ham which I always make it on Thanksgiving and Christmas Day. Nothing tastes better than your homemade glaze on your cooked ham. Years ago, I found this recipe from the internet posted by Almost Bourdain. I love this recipe ever since and is a recipe to keep.

INGREDIENTS :

1 (about 8 to 10 lb) cooked leg ham
175 g wholegrain mustard
175 g orange marmalade
440 ml Guinness Stout
440 ml pineapple juice



METHODS :

1. Preheat your oven to 350 degree Fahrenheit.

2. Place the ham in a deep sized baking tray.

3. Mix the together the wholegrain mustard and orange marmalade. Slowly spoon all over the ham.

4. Then pour in the Guinness Stout and pineapple juice into the baking dish.

5. Place the ham into the oven and allow to slowly caramelize and keep basting every 20 minutes or so. The ham will take about 1 to 1-1/2 hours to cook.

6. Once the ham is done, let it stand for 30 minutes before craving.

PORCHETTA & POLENTA WITH PICKLED ONIONS

This is what I make for my neighborhood party for Christmas and I got this recipe from Food Network magazine in year 2010. Everyone seems to enjoy the foods that I prepared and I'm happy with my work.

Porchetta pronounced as "por-ketta"....is an Italian speciallity of slow-roasted suckling pig and usually heavily salted in addition to being stuffed with garlic, rosemary, fennel or other herbs. I hope all of you will enjoy this 5 stars rated recipe that I choose and happy cooking :)

Recipe courtesy from Chef Ted Allen for Food Network Magazine


INGREDIENTS :

For the Pork:
3 lb boneless pork shoulder, trimmed of excess fat
Kosher or sea salt
Grated zest of 1 lemon
3 cloves garlic, chopped
2 tsp fennel seeds, plus more for sprinkling
16 fresh sage leaves, chopped
2 tsp chopped fresh rosemary
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

For the Onion:
3/4 cup white vinegar
3 tbsp sugar
Kosher or sea salt
1 bay leaf
1/2 tsp fennel seeds
1/4 tsp red pepper flakes
1 large red onion, thinly sliced into rings

For the Polenta:
1 tbsp extra-virgin olive oil
1 tube (about 18 oz) prepared polenta, cut into 1/4-inch thick rounds


METHODS :

(A) For the Pork:

1. Prepare the pork; to butterfly, slice down the middle of the pork with a sharp knife, about two-thirds of the way through. Open the meat like a book and pound with a mallet or heavy skillet into a 1-inch-thick rectangle, about 8 by 14 inches.

2. Preheat the oven to 350 degrees Fahrenheit. Season the pork with about 1-1/2 teaspoons salt. In a small bowl, mix the lemon zest, garlic, 2 teaspoons fennel seeds, the sage, rosemary and 1-1/2 teaspoons black pepper. Rub the mixture all over the pork, then roll it up tightly and tie with twine. Drizzle the roll with olive oil and rub all over; sprinkle with freshly ground black pepper and more fennel seeds.
NOTES: The roll can be prepared up to 3 days in advance; refrigerate until roasting.

3. Place the pork roll on a rack in a shallow roasting pan. Roast until a thermometer inserted into the middle register 180 degrees and  the pork is crusty on the outside, about 2 hours. Let it rest 15 minutes before slicing.


(B) For the Onion Pickle:

1. Bring the vinegar, sugar, 1/4 teaspoon salt, the bay leaf, fennel seeds and red pepper flakes to a boil in a small saucepan over medium-high heat.

2. Add the onion slices and simmer 1 minute, then remove from the heat and let the onion cool in the liquid.

NOTES: Leftover pickled onions will keep in the liquid for weeks.


(C) For the Polenta:

1. Place a large nonstick skillet over medium heat, add olive oil and fry the polenta until golden and crisp, about 4 minutes per side.

2. Drain on paper towels.


(D) To Assemble:

1. Arrange the polenta on a platter or individual plates.

2. Thinly slice the pork roll, then cut into bite-size pieces and pile on the polenta.

3. Top with pickled onions and served warm or at room temperature.

STAINED GLASS CANDY COOKIES

As Christmas is approaching, I'm having a mood for baking some cookies and decorating my house. Nothing feel much better than Christmas time.....as we starting to buy gifts for our loves one and to the anyone that need our help on this special day.

This cookies is so pretty and is an idea from my very special friend from Singapore. She's very creative in a way and her recipe as an added almond flour and mixed without any baking powder. The cookies comes out very pretty and very tasty too. So here's the recipe I would like to share;



INGREDIENTS :

150 g unsalted butter, at room temperature
130 g powdered sugar
290 g cake flour
30 g almond flour
60 g eggs
2 g fine salt
14 hard candies, such as Jolly Rancher or Life Savers


METHODS :

1. Sift the cake flour and almond flour. Set aside.

2. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half; wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.

3. Meanwhile, separate the candy by color and place each color in a separate resealable plastic bag. Crush into small pieces using a rolling pin; do not pulverize.

4. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8-inch thick. Refrigerate until slightly firm, about 15 minutes. Cut into shapes using 2 to 4 inch cookie cutters and transfer to the prepared baking sheets. Cut out shapes from the centers of the cookies using smaller cutters; fill the cut-out areas about two-third full with crush candy. Refrigerate until firm, about 30 minutes.
NOTES: Gather the dough scraps and refrigerate until firm; re-roll once to cut out more cookies.

5. Position the racks in the upper and lower thirds of the oven and preheat to 350 degree Fahrenheit. Bake the cookies, until the candy melts and the cookies are just golden, about 12-15 minutes. Let cool 5 minutes on the baking sheets, then slowly peel off the cookies from the parchment paper, then transfer to racks to cool completely before storing.

Happy Thanksgiving Day

I would like to take this opportunity to wish all my beloved family, friends and followers....a very Happy Thanksgiving Day!!!
Below are my favorite Thanksgiving dishes which I cooked every year:

Pecan Sweet Potato Casserole

Roasted Brussels Sprouts with Pomegranate

Italian Roasted Turkey with Herbes de Provence

JAPANESE SPINACH TAMAGOYAKI & POTATO SALAD

I have been making bento / lunch for my youngest son for quite a long time. It really take times to learn to make a beautiful, cute and yummy bento / lunch for kids. So far, my son love it and still sometimes asking me to make more for him.

I love this recipe that really suit the kids and adults as well. The potato salad you can make it day ahead and cool it in the refrigerator for for flavor. You could find all ideas of making a cute bento for kids at my page at this link BENTO

Japanese Potato Salad

INGREDIENTS :

3 medium russet potatoes, peeled and cut into pieces
1/2 English cucumber
1/2 large carrot, peeled and cut into small bite-sized
4 cherry tomatoes, cut into small bite-sized
1/4 cup sweet corns, boiled and drained
3/4 cup Japanese mayonnaise
1 tsp vinegar
2 tsp sugar
Salt and pepper to taste


METHODS :

1. Boil the potatoes for 10-15 minutes until tender in lightly salted water. Drain and lightly mashed them. Let it cool on aside.

2. Sliced the cucumber thinly and lightly seasoned with salt.

3. Sliced the carrot thinly and boil for a minute until medium soft. Drained, let it cool and set aside.

4. In a large bowl, mix the mashed potato, cucumber, carrot, cherry tomatoes, sweet corn, mayonnaise, vinegar, sugar, salt and pepper to taste.

5. Refrigerate the potato salad at least 3 hours or overnight for the best results.

Japanese Spinach Tamagoyaki

INGREDIENTS :

4 large eggs
1/4 cup luke warm water
1/4 tsp dried dashi powder (picture as shown below, u can get it from Asian or Japanese Store)
1/2 tsp shoyu (light soy sauce)
1 tsp mirin (sweet cooking wine)
1/4 tsp sugar
1 cup frozen spinach, thawed and drained (squeeze excess water from spinach)

Hon-Dashi (Dried Dashi Powder)

METHODS :

1. Mix luke warm water and dried dashi powder in a medium bowl. Add soy sauce, mirin and sugar. Mix well. Then add eggs and gently mix using chopsticks. Try not to create too many bubbles. Stir in the spinach into the egg mixture.

2. Heat a medium frying pan over medium heat and spray with non-stick cooking spray. Pour a layer of egg mixture into the pan and lower the heat to medium-low. Lay a this layer of spinach onto the egg mixture. Allow the bottom of the egg to cook and become firm enough to fold over, about 3 minutes.

3. Gently fold over the egg from one end and keep going until you reach the end of the pan. With each fold, allow the egg to cook a little bit.

4. Remove tamagoyaki from the pan and rest it on a cutting board and let it cool. Repeat with the rest of egg mixture and spinach. Once the tamagoyaki is cool, sliced to desired thickness and serve.

HEAVY SKILLET RED POTATO HASHBROWN WITH EGGS

This morning I have make this delicious breakfast for my boys.....Heavy Skillet Red Potato Hashbrown with Eggs.  I only cook this kind of breakfast once in a week, especially on Sunday morning. 

The hashbrown that been cooked in the skillet have a little crunchy texture like been toasted in the oven. Here's the recipe I would like to share and Enjoy !!!

INGREDIENTS :

3 tbsp unsalted butter

1-1/2 pounds red skinned potatoes, diced

1/4 cup chopped fresh flat-leaf parsley leaves

2 large cloves garlic, minced

1 tsp kosher salt

Freshly ground black pepper to taste

8 large eggs

METHODS :

1. Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 20 minutes or more.

2. Stir in the chopped parsley, garlic, salt and pepper. Stir occasionally for about 3 minutes.

3. Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Cook the eggs covered with a lid until the egg whites are cooked and the yolks are still runny, about 5 minutes.

4. On the individual serving platter, placed the hashbrown and eggs and sprinkle with some chopped parsley. Serve immediately with some bacon or as it is.

WHITE-BEAN SOUP SHOOTERS WITH BACON

I would like to share with all of you this recipe that I make it last year for my Neighborhood Christmas Party. This soup is so yummy and rich with the white beans and perfect for cold weather. I poured the soup into individual party size shot glass and decorated it with some goat cheese, toasted croutons and some freshly grounded black pepper.....and VOILA!!! I wanna take this opportunity to share this recipe, so all of you could try it on this coming Thanksgiving Party or Christmas Party. Believe me.....everyone will WOW on this soup.....ENJOY!!!!

Recipe Courtesy : Ted Allen for Food Network Magazine

Preparation Time : 26 minutes
Cook Time : 24 minutes
Level : Easy



INGREDIENTS :

1/2 strip bacon, diced
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter
2 shallots, chopped
2 (15 oz) cans cannellini or other white beans, drained and rinsed
6 leaves fresh sage, chopped
4 cloves garlic, chopped
3 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 tsp cayenne pepper
Kosher salt
3 slices crusty bread, toasted
2 ounces goat cheese, at room temperature
Freshly ground black pepper


METHODS :

1. Fry the bacon in a medium saucepan over medium heat until halfway done, about 3 minutes. Add the olive oil, butter and shallots and saute until soft, about 6 minutes. Add beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

2. Transfer the mixture to a blender or food processor in three batches and puree until smooth. (Be careful-hot liquids are prone to explode when whipped) Return the pureed soup to the pan and add the cream, cayenne, and salt to taste. Keep warm.

3. Cut the toasted bread into 3/4-inch croutons.

4. To serve, ladle the soup into shot glasses, top with goat cheese, croutons and sprinkle with freshly ground black pepper.

POACHED EGGS WITH SWEET POTATO PANCAKES

This is a healthy breakfast which I adapted from the TV Show....The Chew at ABC Channel. This recipe was introduced by Dr. Oz daughter, Daphne Oz. Daphne whipped up this simple and tasty breakfast with ingredients she found in Feeding America pantry.

I love the sweet potato pancakes because is so light and crunchy without a guilt in every bites. This recipe is great to be kept in the kitchen and here's the recipe I would like to share.




INGREDIENTS :

1 - 2 tbsp vinegar
2/3 cup olive oil
1/2 sweet onion, grated
1 carrot, grated
1/4 cup all-purpose flour
1/2 tsp freshly ground black pepper
1 sweet potato, peeled and grated
1/2 green apple, grated
1/2 tsp salt
2 egg whites, lightly beaten
5 large eggs



METHODS :

1. In a wide 3-quart heavy saucepan, fill in 1/2 way with water and add 1 to 2 tbsp vinegar and bring to a simmer.

2. Break 1 egg into a small bowl or cup. Make a quick stir in the pot to make a swirl and slide the egg into the swirling water. Repeat with each remaining egg, spacing them evenly in the saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, about 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.

3. On the cheese cloth or paper towel, squeezed out the juices of the grated sweet potatoes, onion, apple and carrot together to ensure the pancakes won't be soggy.

4. Then in a large bowl, mix the grated sweet potatoes, grated onion, grated apple, grated carrot, egg whites and flour. Then add the salt and pepper. Mix well.

5. In a medium-sized skillet, heat 1/3 cup olive oil to medium-high heat. Drop enough pancake batter into the hot oil to make about 3-inches pancakes. Add more oil, as needed, and fry the pancakes in batches until golden brown on each side.

6. On the individual serving platter, placed the poached egg and sweet potato pancakes. Served immediately with your favorite hot sauce, tomato ketchup or as it is.

PECAN PIE WITH CANDIED GINGER & RUM

This dessert will be perfectly served on this coming Thanksgiving Day and also Christmas Day. I got this idea from my store brought magazine, Food & Wine November 2012. When I turned the pages, I discovered this special recipe that's of DIY Pie Crust-Perfectly Flaky Yogurt-Butter Pie Dough which is much flakier. For the flakier crust, it required all the ingredients to be cold when using. The other tip for flakier crust is having the flour and cold chuck butter in the bowl and using your two hand rubbed it into a coarse flakes. All the below pictures of step by step making the pie dough is all courtesy of Food & Wines.

After my baking and cooling the pie, it's time for my family and me to taste. Gosh...the pie crust was so flakier and the pecan filing is yummy too. It's my first time making pecan pie with candied ginger and rum and I love the every bites of the hint of ginger and sweet. Like me I don't like so sweet so I had decreased the amount of brown sugar to 1/2 cup. I know my crust don't look perfectly twisted but will make more improvement for next time. Anyway....hereby I would like to share the recipe with you'll....ENJOY!!!

TO MAKE THE CRUST

PERFECTLY FLAKY YOGURT-BUTTER PIE DOUGH

INGREDIENTS :

1-1/2 cups bleached all-purpose flour
1 stick cold unsalted butter - 5 tbsp cut into 1/4-inch dice, the rest left whole
1/4 cup cold plain whole yogurt ( not Greek-style )
1/2 tsp salt


METHODS :

1. Measure the flour into a glass or ceramic bowl and freeze for 15 minutes. Freeze the 3 tbsp of whole chuck butter for 15 minutes. Put the 5 tbsp diced butter on the plate and refrigerate for 15 minutes. In a glass measuring cup, combine the yogurt and salt with 1 tbsp of cold water and refrigerate for 15 minutes.
NOTES : Keep all ingredients in freeze or refrigerator until is ready to use step by step.

2. After the 15 minutes, bring out the cold flour and refrigerated cold diced butter. Using your hands, rub the cold diced butter and cold flour between your hands until all of the fat is evenly distributed and the mixture resembles fine oat flakes. Then bring out the freeze butter chunk and using a sharp knife or a cheese plane, very thinly slice the remaining butter onto the flour mixture. Freeze it for another 5 minutes.

3. Then gently toss to separate the slices and cut once or twice to combine them with the flour mixture; the slices should remain cold and intact. Bring out the cold yogurt mixture from the refrigerator and drizzle it into the flour mixture, using a spatula to stir and toss as you drizzle.Continue tossing the dough with your hands, scraping any off the spatula and the side of the bowl, until it is crumbly and evenly moistened. Press the dough into a 6-inch disk and wrap in plastic. Refrigerate the dough for at least 2 hours or overnight, or freeze for 1 month.




FOR THE FILLING

INGREDIENTS :

2 cups pecan halved
1 cup lightly packed light brown sugar
1/4 cup light corn syrup
1 tbsp unsalted butter
1/2 tsp salt
3 large eggs
2 tbsp rum
1/4 cup finely chopped crystallized ginger


METHODS :

1. Preheat the oven to 350 degree Fahrenheit. Spread the pecan in a pie plate and toast for about 8 minutes, until fragrant. Let it cool.

2. Increase the oven temperature to 400 degree Fahrenheit. On a floured work surface, roll out the dough to a 13-inch round; patch any cracks. Fold the round in quarters and transfer to a 9-inch glass pie dish; unfold the pastry and gently press it into the pie plate.

3. Using scissors, trim the overhanging dough to 1/2-inch. Tuck the edge of the dough under itself and crimp decoratively. Line the dough with foil, shinny side down, and prick all over with a fork, piercing the foil and pie dough. Freeze for 15 minutes.

4. Fill the pie with pie weights or dried beans and bake in the lower third of the oven for 30 minutes. Remove the foil and weights. Return the crust to the oven and bake until lightly browned, about 12 minutes.

5. Meanwhile, in the heatproof bowl, combine the brown sugar, corn syrup, butter and salt. Set the bowl over a saucepan filled with 1-inch of simmering water and whisk in the eggs, one at a time. Cook, whisking gently, until the filling is warm to the touch. Remove from the heat and whisk in the rum and set aside.

6. Arrange the toasted pecans in the pie shell and scatter the chopped crystallized ginger on top. Gently pour the filling mixture over the pecans. Bake for about 25 minutes, until the filing is jiggly but not cracked; cover the edge of the crust with strips of foil halfway through baking to prevent over-browning.

7. Let the pie cool on a wire rack. Cut into wedges and serve.

SCARY HALLOWEEN LEMON CUPCAKES

Is the time of the scary month again. October 31st is the day we'll celebrate Halloween Day in scary or cute costumes and fun foods with drinks.  This celebration not only involved the kids but also adults....so...Happy Halloween !!!

This year I'm making this lemon cupcakes which is so yummy, moist and fluffy at the same time. Just love this recipe that I had created. Anyway....I decorated these cupcakes with rolled fondant ( I used a good quality fondant ) and created some scary eye balls, scary pumpkins and witches hats. You can make anything you like, as long it is scary enough to treat or trick the kids....ENJOY !!!

INGREDIENTS :

3 large eggs, at room temperature
150 g fine granulated sugar/caster sugar
1 tsp pure vanilla extract
100 g unsalted butter, at room temperature
100 ml milk, at room temperature
210 g self-raising flour
1/4 tsp fine salt
2 lemon, zested
1 lemon, juiced







METHODS :

1. Preheat the oven to 350 degree Fahrenheit. Place the cupcake liners in the 12 muffin cup tin.

2. In a mixing bowl with paddle attachment, beat the butter until creamy for about 5 minutes. Then gradually add the sugar and beat until pale and fluffy for about 15 minutes. Add the eggs, one at a time until incorporated and then add the vanilla extract and the lemon zest.

3. Add the flour in 3 batches and the milk and lemon juice in 2 batches. Always start with dry ingredients then the wet ingredients. Always end with wet ingredients. Mix until well incorporated.
Example : Add the flour, then the milk and lemon juice. Then again flour then the milk and lemon juice. And  lastly the flour.

4. Using a ice-cream scoop, scoop the mixture to the lined muffin tins until at 2/3 full.

5. Bake in the water bath for about 30 minutes or until a skewer inserted into the middle of the cupcake comes out clean.

6. Leave cupcakes in the cupcake muffin tins for 3 minutes before taking out and let it cool completely on a wire rack.

7. Decorate the cupcakes with rolled fondant or any of your favorite frosting.

 

SHRIMP FRITTERS

This dish is always my family favorite especially the kids. Here's the recipe I would like share...ENJOY!!!


INGREDIENTS :

100 g self-raising flour
25 g cornflour / cornstarch
150 ml cold ice water
1/4 tsp salt
1/8 tsp freshly ground black pepper

250 g large shrimp, shelled (leave the tail on) and deveined
250 ml cooking oil for deep frying



METHODS :

1. Combine batter ingredients in a mixing bowl, make a quick stir and let it stand for 5 minutes. Blend the batter into smooth batter with whisk. Add in the shrimp and stir through.

2. Heat the oil in a wok over medium heat. When the oil is hot, hold the tail of the shrimp and dip in the batter. Drop the shrimp into the hot oil and repeat to fill the wok but not over fill because it will make the oil temperature comes down.

3. Deep-fry the fritters until puffy and golden brown. Dish out and drain on paper towel and display on a serving platter. Serve immediately.

CRISPY FRESH CUTTLEFISH / SQUID IN SWEET & SOUR SAUCE

This is one of the best dish I ever tried. This dish can be an appetizer or snack and also gets along with some beers and wines :)

The cuttlefish is very crispy and it also had some hint of the spiciness...very yummy !!!!

INGREDIENTS :

1 kg (1/2 lb) fresh cuttlefish / squid, cut into pieces and make patterns

1 tbsp shredded fresh ginger

6 dried chilies

For The Sauce:

2 tbsp Worcestershire sauce

3 tbsp tomato sauce/ketchup

2 tbsp chili sauce

1 tbsp Chinese black vinegar

2 tbsp sugar

1 tbsp light soy sauce

1/2 tbsp oyster sauce

5 tbsp water

METHODS :

1. Blanch cuttlefish in boiling water for half minutes. Dish and drain.

2. Heat up oil for deep-frying, put in fresh cuttlefish / squid and deep-fry until dry and crispy**. Dish and drain.

3. Pour the sauce ingredients into the wok and cook

NOTES :
** When frying fresh squid/cuttlefish, lots of heats up oil are needed. First round of frying may not be crunchy. Dish up the cuttlefish / squid and drain, add more oil and heat up. Pour in the drained cuttlefish / squid again to deep fry until crunchy. The stove at home with lower flame may need another round of deep frying and this particular dish of cuttlefish / squid is only tasty when is crunchy.

BAKED SPAGHETTI WITH ITALIAN SAUSAGE & SWEET PEAS

This is a quick and easy dish to serve, especially on this cold weather and also a perfect potluck dish to served to family and friends. You can even make this dish with your leftover pasta. Here's the recipe I would like to share...Enjoy!!!

INGREDIENTS :

Kosher salt
1 pound box spaghetti
4 tsp extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 pound mild Italian sausage, casings removed
1 28-ounce can unsalted diced tomatoes
1 jarred marinara sauce
Salt & pepper to taste
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
1 packed frozen sweet peas, thawed 



METHODS :

1. Preheat the oven to 375 degree Farenheit and bring a large pot of salted water to boil. Add the pasta and cook according to the package direction; drain.

2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Stir in the diced tomatoes, marinara sauce and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly and the flavors are blended, about 15 minutes. Season with some salt and pepper.

3. Spray a casserole dish with cooking spray. Add the pasta to the skillet and toss to combine with the sauce. Spoon half of the pasta mixture into the casserole dish. Sprinkle with half of each cheese. Spoon the remaining pasta mixture on top. Sprinkle with the remaining cheese and cover loosely with foil sprayed with cooking spray (NOTE: Do let the foil touch the cheese). Bake until the cheese is melted and bubbly, about 30 to 35 minutes.

4. Meanwhile, bring a small pot of water to a boil. Add in the sweet peas and let it cook for about 3 minutes and drained.

5. Once the pasta is ready, let it stand for 5 minutes before serving. Then cut the baked spaghetti with a knife in desired size and placed it on a serving platter. Top the baked spaghetti with some sweet peas and serve.

ROLLED CHICKEN BREAST WITH TOMATO SAUCE & BASIL OIL & CHAMPAGNE RISOTTO

This entree really delicious.....the Rolled Chicken Breast is tasty with salty prociutto, provolone cheese, fresh rosemary wrapped inside and a touch with a delicious tomato sauce. The side dish of this entree, I served it with the Champagne Rissotto with Asparagus and this entree also go along well with a glass of good white wine or champagne. Enjoy!!!

 

Recipe for Rolled Chicken Breast with Tomato Sauce & Basil Oil
This recipe is from ABC Good Morning America by Chef Wolfgang Pucks

INGREDIENTS :

4 chicken breast, halves
4 slices prociutto
4 slices provolone cheese
4 fresh basil leaves
3 tbsp extra virgin olive oil
Pinch of chili flakes
1 tbsp fresh rosemary, chopped
2 tbsp white wine
Kosher salt & pepper, to taste
12 oz  jarred tomato sauce
4 tbsp buttered bread crumbs

- Basil oil for garnish *
- Fried basil leaves for garnish (optional)



METHODS :

1. Preheat the oven to 400 degree Fahrenheit. Pound the chicken breast with mallet until 1/4" thick, then season with salt and pepper.

2. Place 1 slice each of prociutto, basil and provolone cheese. Tuck inside and roll up as for jelly roll. Skewer with bamboo skewer or tie.

3. In a medium size bowl add olive oil, pinch of chili flakes, rosemary, white wine, tomato sauce, salt and pepper. Whisk the ingredients together and pour into a baking dish. Place rolled chicken breast on top of the sauce. Sprinkle top of chicken with bread crumbs, cover with parchment paper and aluminum foil, and placed in preheated oven for 20 minutes.

4. Remove foil and parchment paper. Continue to cook until breadcrumb turn golden brown, about 5 minutes. Remove from oven and let it stand for 5 minutes before serving.



* For Basil Oil
2 cups fresh basil leaves
1 cup olive oil

In boiling salted water, blanch basil for 2 seconds. Refresh in bowl of iced water and drain well. Place on baking tray lined with paper towel and let it dry for 1 hour. Pour olive oil in a blender. Turn machine to puree and slowly add in the basil. Continue to process until pureed and well blended. Transfer to a squirt bottle and allow to steep for a few hours. Use as needed.


Recipe for Champagne Risotto with Asparagus
This recipe is from Chef Giada De Laurentiis
 
INGREDIENTS :

4 thin slices prociutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tbsp butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 tsp salt
1/2 tsp freshly ground pepper


METHODS :

1. Preheat the oven to 450 degree Farenheit.

2. Place the slices of prociutto on a lightly greased baking sheet. Bake until the prociutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

3. In a medium saucepan, bring the chicken broth to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken broth for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken broth at a low simmer.

4. In another medium saucepan, melt 1 tbsp of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering chicken broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt and pepper.


To Garnish This Entire Entree

Cut the Rolled Chicken Breast into serving bites and placed on the individual serving platter. Then spoon some tomato sauce on top of the chicken.
Spoon the Champagne Rissoto on the side of the chicken and drizzle with some Basil Oil on top of the chicken and risotto.
Garnish the risotto by breaking the crisp prociutto into smaller pieces and topped the chicken with fried basil leaves.
Serve immediately.

LADY'S FINGER / OKRA FRIED WITH DRIED SHRIMP SAMBAL

Okra, known in many English - speaking countries as lady's fingers. Okra is a also a popular health food due to it's fiber, vitamin C and folate content. It's also a good source of calcium and potassium.

Okra can be cook in many different ways but this recipe is the best condiment of all. The okra is being blanched in a hot boiling water but not overcooked them, so they still have the crunchiest.....and with the add of the slow stir-fry dried shrimp sambal....this dish is a WOW!!! Here's the recipe I would like to share.



INGREDIENTS :

300 g okra ( lady's fingers )
20 g dried shrimps, soaked, cleaned and pounded
5 tbsp oil

Spice Paste (Ground)
5  fresh red chilies
5  large dried chilies
1  clove garlic
12  shallots
4  candlenuts
1 tsp belachan, toasted
2 tbsp water
2 tbsp sugar
1 tsp salt



METHODS :

1. Bring water to boil in a wok and add in the whole okra. Simmer until cooked - a fork will pierce it easily.

2. Remove from the wok and cut away the stalks. Sliced diagonally and arrange it on the serving platter.

3. Heat the oil in a wok to saute the grounded spice paste until aromatic in low heat, about 10 minutes. Add the pounded dried shrimps and saute until aromatic.

4. Dish onto the cut okra and serve.

ACAR AWAK (SPICY MIXED VEGETABLE PICKLE)

Acar awak is a classic Nyonya or Peranakan accompaniment that is commonly found on the Nyonya dinner table. Nyonya acar, in particular, is very elaborate - much more so than their Malay counterpart. The Penang Acar-awak showcases the degree of extra attention and refinement that has become the hall mark of the Nyonya kitchen. 

 

 The acar will keep for two weeks in the refrigerator if the ground peanut has not been mixed in. It is best served overnight to allow the flavors to develop. If you like drier acar, is best to drain in a colander for at least a few hours because the sour vegetables could released  a lot of water. 

INGREDIENTS :

500 g cucumber, seeded and cut into 3cm long strips

300 g cabbage, cut into 3cm thick

100 g carrots, cut into 3cm long strips

100 g french beans, cut into 3cm length

100 g long beans, cut into 3cm length

100 g pineapple, cut into small pieces

3/4 cup cooking oil

100 g peanuts, roasted and pounded

4 tbsp roasted sesame seeds

For Scalding Vegetables

600 ml water

400 ml vinegar

2 tbsp salt

2 tbsp sugar

Spice Paste (Ground)

50 g dried chilies

100 g shallots

40 g garlic

15 g fresh tumeric

5 g galangal

10 g candlenuts

20 g belachan, toasted

20 g lemongrass

20 g coriander seeds

9 tbsp sugar

3 tbsp salt

2 tbsp vinegar

METHODS :

1. Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, one type at a time: 2-3 seconds for the cabbage and 8-10 seconds for the rest of the vegetables. Drain vegetables in a coriander.

2. Heat the oil in a wok to fry the spice paste until fragrant in low heat. Season with 9 tbsp sugar and 3 tbsp salt. Bring it to a boil and leave to cool completely before stirring in 2 tbsp vinegar.

3. Add in all the vegetables and stir to mix well. Serve garnished with a sprinkle of the ground peanuts and toasted sesame seeds.