Wednesday, December 5, 2012



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.


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


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.

Monday, December 3, 2012


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" 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


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


(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.

Sunday, December 2, 2012


As Christmas is approaching, I'm having a mood for baking some cookies and decorating my house. Nothing feel much better than Christmas 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;


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


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.