Sally's Kitchen - The Busiest Mom with 3 Boys !!!

SLOW BRAISED WHOLE PORK BELLY IN CROCKPOT

2011-06-05T18:25:00.000-07:00

I was in an Asian Market and saw this beautiful pork belly with the 5 layers of fats and meats(五花腩) . I brought it home and decided to make my Mom's recipe Braised pork Belly.

Firstly marinate the pork belly and then pan-fried the four corners of the meat. Then put it in a slow cooker to cook.

This is the whole pork belly that being pan-fried on four corners. I know....my pork belly looks too dark and that's because I have over pour my dark soy sauce =P

After the braising at the slow cooker in high for 6 hours, slowly lift up the pork belly and let it cool completely before cutting into pieces to assemble. Look at the texture of meat....it's so juicy and delicious.

Assemble the pork belly accordingly on the platter and pour some braised sauce on top.

Served hot with steamed white rice.

LEMON ORANGE CHEESE CHIFFON CAKE

2011-06-01T19:51:00.000-07:00

I have some leftover cream cheese, lemons and oranges in my fridge and decided to make a chiffon cake for breakfast tomorrow morning.

The chiffon turns out to be soft and fluffy with the tangy taste of the lemon and orange. It sure good with tea or coffee......yummy!!!!

INGREDIENTS :

(A)

1/2 cup freshly squeezed lemon and orange juice

4 oz cream cheese ( I used fat free cream cheese )

3 tbsp unsalted butter

(B)

6 large egg yolks

1 cup cake flour

1/2 tsp baking powder

1/2 tsp fine salt

1 orange, zested

1 lemon, zested

(C)

6 large egg whites

1 cup fine granulated sugar

1/2 tsp cream of tartar

METHODS :

1. Combine ingredients (A) in a double-boiler and cook stirring occasionally until thicken. Set aside to cool completely.

2. Preheat oven to 325 degree F.

3. Sieved the cake flour, baking powder and salt in a mixing bowl and stir well. Then in a food processor, add in the cooled cheese mixture, egg yolks and flour mixture. Blend it until the mixture is smooth. Pour into a mixing bowl and set aside.

4. In another mixing bowl with a whisk attachment, in high speed whisked the egg whites until foamy. Then add in the sugar and cream of tartar in high speed until stiff peak.

5. Fold the egg white mixture to the cake batter in 3 additions. Pour the cake batter into an ungreased tube pan and bake for 55 to 60 minutes.

6. Invert the tube pan immediately on a wire rack to cool completely. Using a sharp knife, carefully go around and under the cake for easy removing the tube pan. Cut the cake into desired sizes and served.

ORANGE CRANBERRY CAKE TOPPED WITH SLICED ALMONDS

2011-05-04T06:14:00.000-07:00

After a month not posting any recipes, I think all my friends must be curious what am I doing. Anyway...I'm back with lots of recipes to share within this month of May. I've been experiencing and searching for new recipes to share with my loyal followers.

So today I would like to share this recipe with all of you which is very yummy and tasty. This is Orange Cranberry Cake topped with Sliced Almonds. Isn't it sound interesting......tell you what.....it even taste delicious with the hint of orange zest, orange juice, cranberries and the crunchiest of the almonds.

To further no more.....hereby is the recipe and happy baking =)

INGREDIENTS :

185g unsalted butter

1/4 tsp fine salt

150g fine granulated sugar

3 large eggs

2 tsp grated orange zest

190g unbleached cake flour

4 tbsp freshly squeeze orange juice

1/4 cup dried cranberries, tossed with some cake flour

1/4 cup sliced almonds

METHODS :

1. Preheat oven to 350 degree F. Grease the cake pan with some non-stick cooking spray and some flour.

2. Sieve the cake flour, baking powder and salt. Set aside. Using an electric stand mixer, beat butter and sugar until very pale and creamy for about 20 minutes.

3. Add the eggs one at a time, beating for a few minutes after each addition. Do not rush the addition of the eggs as mixture will be more likely to separate and develop a curdled appearance. Add the orange zest with the last egg. The batter mixture should be pale and creamy.

4. Add half the flour mixture and blend it until just combined. Repeat with the remaining flour mixture. Mix in the orange juice and dried cranberries .

5. Spoon the cake batter into prepared cake pan and spread evenly. Topped the batter with sliced almonds.

6. Bake for about 50-55 minutes, or until a thin-bladed knife or wooden skewer inserted into the center of the cake comes out clean. The cake should spring back when lightly pressed in the center.

7. Slowly remove the cake from the cake pan and let it cool on a wire rack.

This cake is so delicious and moist. It's best served with some coffee or tea.....ENJOY!!!!!

LEMON GLAZED CHICKEN WINGS

2011-03-28T17:39:00.000-07:00

This Lemon Glazed Chicken Wings is really the best recipe I ever created. These wings have the taste of sweet and tangy and my kids are the big fans. Hereby....let me share this special recipe with all of you =)

INGREDIENTS :

2 lb whole chicken wings, cleaned and cut in 2 pieces with the tips removed

2 tsp freshly grated ginger

6 slices of fresh lemon, or more for ganishing

For Marinate Seasoning :

2 tbsp light soy sauce

1 tsp kosher salt

2 tsp cornstarch

4 tsp Shaoxing cooking wine

Some freshly ground black pepper

For Seasoning Sauce :

3 tbsp honey

2 tbsp sugar

2 tbsp fresh lemon juice

4 tbsp water

2 tsp cornstarch

METHODS :

1. In a bowl, mix all the marinade seasoning and add the cleaned and patted dry chicken wings. Covered the bowl with plastic wrap and refrigerator for at least 2 hours.

2. Heat the saute pan with some vegetable oil over medium heat. Pan fried the chicken wings both sides until golden brown. Stir in the grated ginger, covered and cook for at least 5 minutes or until the chicken wings are throughly cooked.

3. Open the cover and poured in the seasoning sauce with the lemon slices and stir until well combined. Cook the sauce until thickened and dish up on a platter.

Serve hot with some steamed white rice

PINEAPPLE UPSIDE-DOWN CAKE

2011-03-25T07:30:00.000-07:00

An upside-down cake is a cake usually made in a pan with a curved bottom. Once cooked, turned over and allowed to set, the cake eaten upside-down. Usually, chopped fruits such as apples, pineapples and cherries are placed at the bottom of the pan before the batter is poured in, so that they form a decorative topping once the cake is inverted.

I adapted this recipe from Emeril Lagasse at Food Network. After trying with so many recipes, I love Emeril recipe the most. His cake comes out so fluffy and the taste was delicous :P

INGREDIENTS :

1/2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds

( about 4 or 5 slices )

3/4 cup ( 1 1/2 sticks ) unsalted butter

3/4 cup light brown sugar

14 pecan halves

1 cup cake flour ( not self-rising)

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup granulated sugar ( I only used 1/2 cup if you like it less sweet )

2 eggs

1 cup buttermilk

1 1/2 tsp pure vanilla extract

1 tbsp dark rum

4 fresh, halved and pits removed ( I used can cherries with juices )

METHODS :

1. Melt 4 tbsp of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugar and stir to combine. Increased the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from the heat. The mixture will continue to cook even though the heat is off. Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly.

2. Preheat the oven to 375 F.

3. Stir together the flours, baking powder, baking soda and salt in a medium mixing bowl.

4. In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.

5. Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, about 35 to 45 minutes.

6. Cool the cake in the skillet on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake place, keeping plate and skillet firmly pressed together. Carefully lift the skillet off the cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the center of the pineapple rings.

Serve cake warm or at room temperature

HAINANESE CHICKEN RICE / 海南雞飯

2011-03-24T16:23:00.000-07:00

Although Hainanese Chicken Rice is a mainstay in food food courts and restaurants in Singapore and Malaysia, its origins lie with the Chinese living on the island of Hainan off the coast of China.

I would like to share this recipe which I found from my favorite blogger friends, Jaden at Steamy Kitchen. After attempting with so many recipes, I found this is the best I ever found. The Hainanese Chicken tastes so good and delicious with the combinations of the Ginger Scallion Sauce, Garlic Chili Sauce and some ABC brand sweet dark soy sauce. Hereby I would like to share this recipe with friends.

INGREDIENTS :

FOR POACHING THE CHICKEN

1 whole chicken ( about 3.5 to 4 lbs ), preferably Organic

Kosher salt

4" section of fresh ginger, sliced in 1/4" thickness

2 stalks green onions, cut into 1" sections ( both the green and white parts )

1 tsp sesame oil

FOR THE RICE:

2 tbsp chicken fat or 2 tbsp vegetable oil

3 cloves garlic, finely minced

1" section of ginger, finely minced

2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer

( I soaked for 2 hours )

2 cups reserved chicken poaching broth

1" fresh ginger

a generous pinch of salt, to taste

FOR THE GARLIC CHILI SAUCE

1 tbsp lime juice

2 tbsp reserved chicken poaching broth

2 tsp sugar

4 tbsp Sriracha chili sauce

4 cloves garlic

1" fresh ginger

a generous pinch of salt, to taste

FOR THE GINGER SCALLION SAUCE

(recipe courtesy of My Kitchen Snippets)

1/4 cup finely grated ginger

1/2 cup finely chopped green onion

1 clove garlic, finely chopped

3 tbsp sesame oil

1/2 cup vegetable oil

salt and pepper to taste

FOR THE TABLE

1/4 cup dark soy sauce ( I used ABC brand sweet dark soy sauce )

Few sprigs cilantro leaves

1 cucumber, thinly sliced or cut into bite-sized chunks

METHODS:

1. To clean the chicken, with a small handful of kosher salt, rub the chicken all over, getting rid of any loose skin and dirt. Wash and pat the chicken very dry inside and outside. Season the chicken generously with some salt inside and outside. Stuff the chicken with the ginger slices and green onion. Place the chicken in a large stockpot and fill with cold water to cover the chicken by 1-inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook about 30 minutes more ( less if you're using smaller chicken ). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickness part of the tight not touching the bone and it should be read 170F.

2. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately lift and transfer the chicken into a bath of ice water to cool and discard the ginger and green onions. Don't forget to reserve the poaching broth for your rice, chili garlic sauce and accompanying soup. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture.

3. To cook the rice: Drain the rice. In a wok or saucepan ( use a medium saucepan if you plan on cooking the rice on the stove top ), heat 2 tbsp of cooking oil over medium-high heat. When hot, add the ginger and the garlic and fry until your kitchen smells like heaven. But be careful not to burn the aromatic!!! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.

To cook rice on the stove: In the same saucepan, add 2 cups of your reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Removed from heat and let it sit with the lid on for about 5-10 minutes or more.

To cook rice in rice cooker: Pour aromatics and rice ( after frying ) into your rice cooker, add 2 1/2 cups of your reserved poaching broth and salt. And turn on the rice cooker switch.

4. While your rice is cooking, removed the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carved the chicken into serving size to served.

5. To make the garlic chili sauce: Blend your garlic chili sauce ingredients in a blender until smooth and bright red.

6. To make the soup: You should have 6 to 7 cups of reserved poaching broth leftover to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.

7. To make the ginger scallion sauce: Put the ginger, green onion and garlic in a bowl. Add in sesame oil, salt and pepper. Stir well and set aside. In a small saucepan, heat up the oil until smoking hot. Pour the hot oil carefully and slowly into the ginger mixture. Using a chopstick and mix it well.

NOTE: Please be careful when you pour the oil into the ginger mixture as the oil will splatter and bubble over the herbs.

Serve the chicken rice with garlic chili sauce, dark soy sauce, cucumber slices, and a bowl of hot broth garnished with cilantro leaves or green onions.

STEAMED HAKKA HEE PAN / XIN BAN ( 喜板 )

2011-03-23T04:48:00.000-07:00

Hakka Hee Pan is a traditional Hakka people kuih which right now being enjoyed by many people in a region. This kuih usually served in Hakka wedding and Chinese traditional ceremonies.

That's the look of the Hakka Hee Pan being mould and waiting for it to proof for another 20 minutes at a warm place.

Hereby is the recipe I would like to share and it can makes about 15 pieces of Hakka Hee Pan.

INGREDIENTS:

(A)

1 tsp instant yeast

150 g all-purpose flour

125 ml water

(B)

150 g all-purpose flour

150 g glutinous rice flour

(C)

150 g fine granulated sugar

150 g water

2 pandan leaves, knotted

a few drop of pink coloring

Some banana leaves - greased with some oil

DIRECTIONS :

1. Mix all the ingredients (A) for the sponge dough, covered it with plastic wrap and keep it overnight at a warm place so it can proof/rise the next day.

2. The next day, bring the ingredients (B) to a boil. Removed the pandan leaves and set it aside to cool.

3. Mix all the ingredients (A), (B) and (C) together into soft dough by kneading it for 20 minutes. Cover the dough and let it proof/rise for another 4 hours in a warm place.

4. Put enough water in the steamer and bring to a boil. Apply enough oil on your fingers and palms, slowly pull out enough dough (about 50g each) to form a small ball and gently drop them onto greased banana leaves. Let it proof/rise again for another 15 minutes at a warm place.

5. Steamed the hee pan in a moderate heat for at least 15 minutes.

6. Trim the excess banana leaves around the random shape of these steamed buns with a scissor.

This Hakka Hee Pan is good when eat it freshly right after steaming or in the same day. Enjoy!!!

HONG KONG STYLE EGG TART ( 蛋撻 )

2011-03-09T04:41:00.000-08:00

The egg tart or egg custard tart ( commonly romanized as dan ta / 蛋撻 ) is a pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.

I got these 12 mini tart pan from a friend name Julie Tan and her company, Brown Cookie been selling all kind of baking utensils. I loved these mini tart pan because they baked very evenly and very easy to released. If you want to bake these tarts and need those mini tart pans....I highly recommend that you can get from Brown Cookie.

Today, egg tarts come in many variations within Hong Kong cuisine, including egg white, milk , honey-egg, ginger-flavored egg, which are variations of a traditional milk custard and egg custard served in cha chaan tengs, and also chocolate tarts, green-tea-flavoured tarts, and even bird nest tarts.

Overall, Hong Kong egg tarts have two main types of crusts: shortcrust pastry and puff pastry pastry, traditionally made with lard rather than butter or shortening. Most Hong Kong Chinese food purists hold the egg tarts made with puff pastry in higher regard.

My recipe will make about 24 egg tarts

INGREDIENTS :

For the Crust:

450 g All Purpose flour

250 g unsalted butter, at room temperature

110 g powdered sugar

2 eggs, whisked

1 tsp pure vanilla extract

1 tsp salt

METHODS :

1. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.

2. Add in the whisked egg, half at a time and beat over low speed. Then add in the vanilla extract.

3. Sieve the flour and mixed it with the salt. Then add the flour into the egg mixture in 3 batches. scraping down the sides of the bowl between additions with a spatula until well combined.

4. Knead the dough and make it into a rectangle shape, wrapped it with a plastic wrap and refrigerate for 1 hour.

5. Preheat the oven to 400 degree F. Take the dough from the refrigerator and roll out the dough to 1/4-inch thickness and use the top part ( measured 3-inches ) of the tart pan to cut the shape. Then press firmly into the tart pan to cover evenly. Continue with the rest of the tart pans and put them on a baking sheet. Set aside.

For the Custard Filling:

210 g granulated sugar

480 g water

6 eggs plus 3 egg yolks

90 ml evaporated milk

1 1/2 tbsp custard powder

1 1/2 tsp pure vanilla extract

METHODS :

1. Add the sugar and water into a saucepan and cook until melted. Set aside to slightly warm.

2. In a bowl, slowly add the evaporated milk into the custard powder and whisked until well combined. Then whisked in the eggs.

3. Pour in the sugar syrup into the egg mixture and whisked until well combined. Strained the egg mixture and then add the vanilla extract.

4. Slowly pour the egg mixture into each prepared tart pans and bake for at least 20-25 minutes.

5. While baking about 10-15 minutes, check the oven for the custard been puffed. Once you see the custard been puffed a little, open the oven door slightly about 2-3 inches. Continue baking until the time is end.

6. After baking, let the tarts sit on the baking sheet for 5 minutes. Remove the egg tart slowly from the tart pan and served.

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE

2011-03-08T05:32:00.000-08:00

This is one of my favorite recipe from Giada De Laurentiis at Food Network. This is an Italian cuisine and it's so delicious to serve it to your family and friends.

INGREDIENTS :

1 (4 lb) whole chicken, cut into pieces

1/4 cup balsamic vinegar

2 tbsp Dijon mustard

2 tbsp fresh lemon juice

2 cloves garlic, chopped

2 tbsp olive oil

1/2 cup low-salt chicken broth

1 tsp lemon zest

1 tbsp chopped fresh parsley leaves

Salt and freshly ground black pepper

METHODS :

1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in a small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

2. Preheat the oven to 400 degree F. Remove the chicken pieces from the bag and arrange it on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.

3. Transfer the chicken pieces to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings. Drizzle the pan drippings over the chicken.

4. Sprinkle the lemon zest and parsley over the chicken, and serve.

NYONYA KUIH LAPIS / NINE LAYERS CAKE ( 九層糕 )

2011-03-07T06:53:00.000-08:00

Yesterday I was so bored and came out with this new recipe of mine.....Nyonya Kuih Lapis. Traditionally this kuih is made in nine-layers - hence the name - by alternating red, green and white layers.

INGREDIENTS :

200 g rice flour

100 g tapioca flour

100 g green bean flour

800 ml coconut cream

250 g fine granulated sugar

1 tsp salt

1 tsp pandan paste

some red coloring

some water

METHODS :

1. In a saucepan heat the coconut cream, salt and sugar and let it slightly cool.

2. Meanwhile in a mixing bowl, mixed the rice flour, tapioca flour and green bean flour. Then add the coconut mixture, mix it well and sieve. Put this mixture on a scale then slowly add enough water to make it up to 1800g in total of weight and mix it well.

3. Divide the mixture into 3 equal portions, each weighing about 600g. Add one portion with pandan paste and the other one with red coloring.

4. In a steamer in medium heat, heat the 8" square glass pan for about 5 minutes. Then wipe the glass pan with a paper towel to avoid any water in it.

5. Pour the white portion weight at 200g and steam for at least 5-6 minutes or till the layer is set. Then pour the in the second green layer in the same amount of weight as the white layer, steam it and pour the red color. Continue this method until the nine-layers form.

6. When comes to the last layer (red color), steam the kuih for at least 15-20 minutes to ensure the whole kuih is perfectly cooked through.

7. Cool completely before cutting into your favorite shape. The best way to cut is to use a plastic serrated knife.

SEASONED MEAT ROLLS (HOKKIEN LOH BAK)

2011-03-06T11:52:00.000-08:00

This is one of my mom's recipe which she used to make it on any Chinese festival moment. I love this dish so much especially when you dipped it with some chili sauce.

To make this dish, you need some beancurd sheets which you can find it at the frozen aisle in Asian groceries store. Alright....here I wanna share my recipe with you'll ;

Seasoned the ground meat ( about 1 1/2 pound ) with 3 tsp sugar, 1 tsp chicken stock granules, 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 2 tsp five spice powder, 2 tbsp cooking wine, 2 tbsp tapioca flour, salt & pepper and some sesame oil. Then add in 1 chopped medium onion, 1 shredded whole carrot, 6 cloves chopped garlic and 2 beaten eggs. Mix it well.

Cut the beancurd sheet into 4 pieces. Spoon about 4 to 5 tbsp of meat mixture onto the beancurd sheet and roll up tightly. Continue with the rest until the meat mixture is all used up.

In the steamer with a high heat, steamed the beancurd rolls for at 8 minutes and let it cool on wire rack before cutting into pieces.

Then cut the steamed cooled beancurd rolls into small pieces. In a pot filled it with oil and turn the heat to medium high. Dipped the two cut end with flour and deep-fry until golden brown.

Served it your favorite chili sauce.

SPRING COLOR CHIFFON CAKE

2011-03-02T08:05:00.001-08:00

Last week while I was browsing the my favorite blogger pages, I came to this Rainbow Chiffon Cake which posted by My Kitchen Snippets.

Although is kind of lot of work but but the outcomes really pretty with all the Spring Color and it's tastes yummy too with all the different flavoring. It even taste better with a cup of tea, coffee or milk.

Here is the recipe I would like to share with you'll;

INGREDIENTS :

(A)

8 egg yolks

50 g fine granulated sugar

20 g milk powder

20 g cornstarch/cornflour

150 g cake flour

1 tsp baking powder

1/2 tsp salt

100 ml vegetable oil

100 ml coconut milk

(B)

8 egg whites

120 g fine granulated sugar

1 tsp cream of tartar

(C)

A few drop of Pandan paste

A few drop of Pink coloring

A few drop of Strawberry flavoring

A few drop of Yellow coloring

A few drop of Lemon flavoring

2 oz of melted Chocolate

DIRECTIONS :

1. Preheat the oven to 350 degree F.

2. Sieve cake flour, cornstarch, milk powder, salt and baking powder. Mix it well and set it aside. In another bowl, combine the coconut milk and vegetable oil together.

3. In a mixing bowl, mix the egg yolks and 50g of sugar until pale and well combined. Add the coconut milk and oil mixture. Mix it well. Lastly add in the flour mixture and mix it until the mixture is smooth and well combined.

4. Divide the cake mixture into 4 equal portions. Mix one portion with pandan paste, one with strawberry flavoring and pink color, another one with the melted chocolate and the last one with lemon flavoring and some yellow coloring. Mix all the cake mixture portions well and set it aside.

5. In a mixer, whisk all the Ingredients (B) on a high speed until soft peak. Divide the meringue into 4 equal portions and fold it into the individual color cake mixture. Pour each of the colored cake batter into an ungreased tube pan accordingly. Bake it for 50 minutes or until golden brown and tested skewer comes out clean.

6. Take out the cake from the oven and invert it immediately. Leave it to cool completely before removing the cake from the tube pan. Run a long sharp knife to the side and bottom of the tube pan to remove the cake. Cut the cake and serve.

LEMON-BUTTER GREEN BEANS WITH PINE NUTS

2011-02-22T06:13:00.000-08:00

I love green beans and their crisp when they are really fresh. I have adapted this recipe from Emeril Lagasse at Food Network. This recipe comes out to be so yummy and lemony with the touch of the nuttiest of the pine nuts. This is a recipe worth to try =)

SERVES : 2 servings

INGREDIENTS :

1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water

1 tbsp unsalted butter

1 tbsp minced shallots

1 tbsp pine nuts

1 tsp fresh lemon juice

Pinch of salt

Pinch of freshly ground black pepper

METHODS :

1. Drain green beans well and pat it dry.

2. Heat the butter in a medium skillet over medium heat. Add shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute.

3. Add the lemon juice, salt and pepper and toss to combine.

4. Remove from the heat and serve immediately.

FRIED CHEESE RAVIOLI

2011-02-20T15:48:00.000-08:00

Usually fresh ravioli is served with marinara sauce after cooked in a boiling water. This time I'm making them in crispy texture and sprinkle with some fresh grated Parmesan and good quality of marinara sauce.

The result to the outcomes was delicious and it's the best appetizer. Hereby is the recipe I would like to share;

INGREDIENTS :

Olive oil, for frying

1 cup buttermilk

2 cups Italian-style bread crumbs

1 box store-brought cheese ravioli

1/4 cup freshly grated Parmesan

1 jar store brought marinara sauce, heated, for dipping

METHODS :

1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer register 325 degree F.

2. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet and continue with the remaining ravioli.

3. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

4. Sprinkle the fried ravioli with freshly grated Parmesan and serve with a bowl of warmed marinara sauce for dipping.

MY VALENTINE'S DAY

2011-02-15T06:57:00.000-08:00

As the February 14 is a day for all lovers and is time to celebrate it with love. I always with the mood when comes to this day and here's sometime I wanna share with all my friends.

A table with full of inspiration of foods and chocolate. Will share all these recipes on my blog soon....so keep tuning in =)

Chocolate Dipped Strawberries

Fried Cheese Ravioli

Lemon-Butter Green Beans with Pine Nuts

Roasted Chicken with Balsamic Vinaigrette

Gianduja Souffle / Hazelnuts Chocolate Souffle

HAPPY RABBIT YEAR...GONG XI FA CAI !!!

2011-02-03T12:21:00.000-08:00

People celebrate around the world as the Chinese Lunar New Year began on February 3. 2011 marks the start of the Year of the Rabbit, according to the Chinese zodiac.

This year while celebrating the new year, I've make a special dish which is so famous in Malaysia, Singapore and Hong Kong....is called 'Yee Sang' /鱼生 or 'Yu-Sheng' /余升 . It's also considered a symbol of abundance, prosperity and vigor.

To prepare this dish is quite simple but it have a lot of preparations. The ingredients include shredded radish, shredded carrot,finely julienned fresh young ginger, shredded green papaya, shredded green mango, finely julienned green onion, finely julienned fresh chilies, red pickled ginger, sushi pink ginger, thinly sliced sushi grade salmon, roasted crushed peanuts, roasted sesame seeds, fried wanton wrappers, sesame oil, extra virgin olive oil, limes, five spice powder and white pepper.

As for the sauce, you need plum sauce and kamquat paste/Korean citrus tea paste. Mix together and add some sesame oil and hot water.

All ingredients been added and it's time to have fun. Have everyone standing at the table and toss the Yee Sang into the air with chopsticks while saying various 'auspicious wishes' out loud. It is believed that the height of the toss reflects the height of the diner's growth in fortunes, thus the diners are expected to toss enthusiastically.

'GONG XI FA CAI'

SUPER MARIO CAKE

2011-01-05T05:54:00.000-08:00

I was requested to make this cake for a special friend son's birthday. I came out with this idea of making this Mario cake by searching through the websites.

I'm so happy to see the finishing touches and the birthday boy was full of joy when he sees his cake =)

CHWEE KUEH (水粿) / STEAMED RICE CAKE WITH PRESERVED RADISH TOPPING

2010-11-15T05:04:00.000-08:00

This is one of my favorite kueh where backs in Malaysia, we used to buy them in Pasar Malam or at Petaling Street. They are so flavorful with preserved radish which been sauté until so fragrant.

I make this yesterday for the first time and it turn out to be a perfect one. All my chwee kuih were gone this morning and I'm going to make it again next week =)

INGREDIENTS :

Kueh:

150 g rice flour

20 g wheat starch

300 ml water

2 tsp garlic oil

1/2 tsp salt

800 ml water

METHODS :

1. Place the rice flour, wheat starch in a mixing bowl and add the 300 ml of room temperature water. Whisk it while adding the water to the dry ingredients until there are no lumps.

2. In a heavy saucepan, add the 800 ml water, oil and salt. Heat it until just begin to boil. Turn the fire off.

3. Slowly pour in the flour mixture into the boiling water while whisking continuously to prevent lumping. The mixture will turn to be thick to a gluey consistency.

4. Spoon the gluey paste into the chwee kueh molds or muffin pans and steamed in a over boiling water for about 15 minutes.

5. Let it cool completely and remove the chwee kueh from the molds and served it with prepared preserved radish.

Prepared Preserved Radish ( Chai Poh )

200 g vegetable oil

300 g preserved sweet radish, washed and drained

50 g garlic, chopped

30 g dried shrimps, washed and drained

3 tbsp sugar

1 tsp dark soy sauce

1 tsp salt

1 tbsp toasted sesame seeds

METHODS :

1. Heat the oil in a heavy saucepan. Sauté the preserved radish, dried shrimps and chopped garlic until fragrant in a medium heat.

2. Add the sugar, salt and dark soy sauce for seasoning. Turn off the heat and add the toasted sesame seeds. Mix it well.

ORANGE BUTTER CAKE

2010-09-30T10:46:00.000-07:00

Butter cake is always the best dessert for tea-time or snack with some milk, tea and coffee. You can used this recipe with any flavor of your choice. Just replaced the orange juice to milk or any kind of juices of your favorites. Here's one of my new recipe for butter cake that I would like to share =)

INGREDIENTS :

360 g chilled butter ( I used 'Kerrygold' or any European butter )

220 g chilled fine granulated sugar ( chilled in the refrigerator for overnite )

11 large eggs, separated

300 g self rising flour, separated

1 tsp fine salt

60 ml fresh orange juice

zest of an orange

1 tsp of orange essence ( optional )

1/2 tsp cream of tartar

DIRECTIONS :

Preheat the oven to 350 degree Fahrenheit and greased a 10"x10" square pan with some butter and flour.

In a mixing bowl with a flat attachment, add the chilled butter and chilled sugar. Beat them until light and fluffy. Scrap the bowl frequently and make sure that the sugar dissolved before continue to another step.

Then add the yolks, one at a time, beating well after each addition and then add the orange juice with the zest. Add the sifted flour into the batter in 2 batches and beat until incorporated.

In another mixing bowl with a whisk attachment, whisk the egg whites with cream of tartar until a soft stiff peak appear.

Then fold in the egg whites mixture into the butter mixture until well-blended but don't over do it or the whites will deflate.

Pour the batter into prepared cake pan and bake for at least 1 hour 15 minutes or until wooden skewer plunged into the middle of the cake comes out clean.

Cooled the cake on a wire rack on cut it when it's completely cool. Enjoy !!!!

SWEET & SPICY DUNGEON CRABS

2010-09-28T06:44:00.000-07:00

The best bet when choosing live crab, is to buy an alert, hard-shelled crab during winter that appears to be squirming around and feels heavier than it looks. Fresh crab that has recently been caught and is being stored in an aquarium appears more active, retaining a hard shell and sturdy legs, whereas a crab showing less movement and spunk, and a soft shell or mushy legs has been out of its natural habitat longer and is not likely to provide optimum meat. The harder the shell...the healthier the crab.

Today I'm going to share my hubby's easy recipe of Sweet & Spicy Dungeon Crabs. It's very easy to prepared and it's so delicious and the sauce is so yummy with some slices of breads =P

INGREDIENTS :

2 fresh big size of dungeon crabs

6 sliced fresh ginger, about 1/2" thick

7 cloves of fresh garlic, chopped

1/2 cup of ketchup / tomato sauce

1/2 cup of chili sauce ( I used ABC brand sweet chili sauce )

1/2 cup water

2 beaten eggs

some Thai chilies ( optional )

DIRECTIONS :

Wash the crabs shell with a brush. Then flip the crab over so that the underbelly is facing up and remove the triangular flap known as the apron of the crab. Next, pull of the carapace, which is the outer shell and then drain the juices and the guts that are attached in a small bowl to reserved. Now, remove the gills from both sides of the crab, as they are inedible. Turn the crab to the front and crack off the mouth-parts. Then cut the crab into two parts and cracked the legs and crawls. Finish off bu rinsing the crabs again.

Heat a wok in a high heat with some oil. Then add the Thai chilies, ginger and garlic and sauté until fragrant. Add the reserved juice from the crabs to a boiled. Then add the fresh crabs and sauté until incorporated. Then add the ketchup, chili sauce and water. Sauté for another minute and covered. Stir occasionally until the crabs are cooked.

Finally add the beaten eggs and sauté until incorporated. Served hot !!!

COLD EXTRA SOFT TOFU WITH CENTURY EGGS

2010-09-24T17:06:00.001-07:00

I was in my friend's house last month and spotted this delicious and healthy dish from Taiwan. I'm so happy that she shared her recipe with me and now is my turn to shared it with my loyal blogger friends. It is so easy to prepare and the taste is super yummy :P

Hope all of you will enjoy my new recipe =)

INGREDIENTS :

24 oz (680g) Extra soft tofu / Sukui Tofu ( I used House Foods Brand )

2 pcs Century eggs, shelled and cut into bite pieces

3 stalks of Green onions, chopped

2 small bags of Dried bonito flakes

2-3 tbsp of Vegetarian flavored oyster sauce

some sesame oil

DIRECTIONS :

In a platter, arranged two blocks of tofu and add the century eggs and dried bonita on top of the tofu.

Then sprinkled the vegetarian flavored oyster sauce, sesame oil and the chopped green onions.

Served immediately or keep it in the refrigerator until ready to serve.

BALSAMIC QUICK-BRAISED PORK CHOPS

2010-09-23T07:11:00.000-07:00

I received this Williams-Sonoma September catalog and found this recipe which look yummy in the picture. I went to the internet and print out the recipe and give it a try....guess wat.....this recipe is so delicious and yummy even my kids love it. The pork chops are so juicy and the sauce is sweet and sour.

Ingredients:

4 bone-in pork chops, each 1 inch thick
Kosher salt and freshly ground pepper, to taste
1 Tbs. olive oil
4 bacon slices, diced
1 red onion, sliced 1/4 inch thick
1 garlic clove, minced
2 Tbs. firmly packed dark brown sugar
1/2 cup balsamic vinegar
1 tsp. minced fresh thyme
1 cup low-sodium chicken broth
2 tsp. chicken demi-glace from Williams-Sonoma / 1 tsp. of instant chicken granuales
Fresh rosemary leaves for garnish

Directions:

Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.

In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat in the pan.

Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.

Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately. Serves 4.

NEST EGG WITH BACONS

2010-06-01T09:48:00.001-07:00

Yesterday was Memorial Day and this is the breakfast I served to my family and all of them love it all the time. I adapted this method of cooking the egg in the bread from the Food Network Magazine issue on April 2010.

This is a very easy breakfast and all u need are eggs, breads, bacons, butter and some fruits spread. First spread some butter on the bread and then using a cookie cutter, make a hole in the middle of the bread. Place the spreable surface on the skillet and turn it once it turns golden brown.

Then add a little butter in the middle of the bread hole and crack an egg into it. Cook as desired and place it on the platter with some bacons. Spread some jam on the cut-off bread and served.

SAMBAL-STUFFED FRIED FISH ( HU CHEE REMPAH )

2010-05-07T08:01:00.000-07:00

Another recipe from my nonya cookbook....I've being missing this dish ever since I was in the States. Last week when I was in the Asian market, to my surprise I found these Hardtail Mackerel ( Ikan Cincaru ) and I decided to cook this recipe which I found in my Nonya cookbook. This dish is spicy but it's so delicious with steamed white rice...YUMMY :)

INGREDIENTS :

2 hardtail mackerel, (ikan cincaru)
3-4 tbsp cooking oil

Spice Paste (Ground)
40 g (4-5) fresh red chilies
5 g (5) dried red chilies
10 g (1 clove) garlic
100g (10) shallots
10 g fresh tumeric
5 g (1 tsp) toasted belachan

1 tsp salt, or to taste
1 tsp sugar, or to taste
5 kaffir lime leaves, sliced thinly

60 ml (1/4 cup) oil for deep frying

DIRECTIONS :

1. Clean fish and lay it down flat on a chopping board. Holding the fish down with one hand, make a deep slit from the back of the fish along the bone using the tip of a sharp knife to make a pocket to stuff the spice paste. Repeat on the other side of the fish.

2. Heat 3 tbsp oil in a wok to saute the spice paste until fragrant. Season to taste with salt and sugar before adding in the kaffir lime leaves. Mix it well and dish out.
3. When the spice paste is cool enough to handle, stuff it into the fish on the both sides.

4. Heat 1/4 cup oil in a clean wok to deep fry the fish until cooked.

PAN-FRIED AROMATIC BONELESS CHICKEN WHOLE LEGS

2010-04-21T05:03:00.000-07:00

I love this recipe so much that I cooked them almost once a month for my family. Home cook meals are always the best and we are happy when seeing our family enjoy our cook :)

INGREDIENTS :

2 whole chicken legs, deboned

Marinade:

1 egg
1 tbsp Maggi seasoning
1/2 tbsp sugar
2 tbsp Shaoxing wine
2 tbsp corn flour / cornstarch
a dash of sesame oil and pepper

Sauce:

2 tbsp water
2 tbsp Maggi seasoning
1/2 tbsp light soy sauce
1/2 tbsp sugar
3 tbsp Shaoxing wine
a dash of pepper and sesame oil

METHODS :

1. Combine the marinade sauce ingredients until well mix. Marinade the whole deboned chicken legs for at least 30 minutes ( Do not over marinate or else the chicken will be salty ).

2. In a non-stick pan, heat up 2 tbsp vegetable oil and pan-fried the marinade chicken until golden brown and cooked. Add in the sauce ingredients and cooked until the sauce becomes thick.

3. Remove the chicken and put it on the cutting board. Immediately cut the chicken into bite pieces and serve it hot.

SWEET POTATO LEAF CURRY (HUAN CHU HEOK MASAK LEMAK)

2010-04-03T06:05:00.000-07:00

This is my another recipe from my Nonya Cookbook. This recipe is so yummy and easy to make...so enjoy my friends :)

INGREDIENTS :

2 tbsp cooking oil

300 g shrimps, shelled and deveined
2 cups shrimp stock** / seafood broth / chicken broth
2-3 pcs dried tamarind peel
400 g sweet potatoes, peeled and cubed
250 ml thick coconut milk
400 g young sweet potato leaves

Spice paste (ground)
50 g (4) fresh red chilies
10 g (4) dried dried red chilies
80 g (6) shallots
5 g (1 tsp) belachan, toasted

METHODS :

1. Heat the oil in a wok to saute the spice paste until fragrant. Add the shrimps stock and tamarind peel. Bring stock to a boil and add sweet potato cubes. Simmer until sweet potatoes are cooked.

2. Add the coconut milk, stirring lightly. When gravy starts to boil, add the shrimps and cooked until it's turn pink. Then add in the sweet potato leaves. Remove from heat immediately and served.

**Note : Shrimp stock can be prepared from the discarded shrimp shells. Fry the shell in a little oil until aromatic, about 5 minutes, then add in 250 ml water. Allow to boil for 20-30 minutes. Strain before use. Or use instant fish stock made by dissolving ikan bilis (anchovies) granules in water.

MACADAMIA NUTS WITH WHITE CHOCOLATE CHIPS COOKIES

2010-01-11T05:53:00.000-08:00

Back to my blogging again after my camera been repaired. Now I can post my daily recipe without any trouble.

Anyway...this recipe that I'm going to post today is the best cookies I ever had. One day my hubby came back from work and asked if I can make the Macadamia nuts cookies with white chocolate. And so I told him...well...it should not be a problem if I could go to the internet and searched for the best recipe. So...I got this special recipe from the internet by Whipped The Blog and her recipe really really makes my hubby and even my friends want me to bake more to share :)

INGREDIENTS :

1 cup butter, softened
1 cup sugar ( I only used 1/2 cup coz I dun like too sweet )
3/4 cup light brown sugar, packed
2 tsp good vanilla extract
1/2 tsp salt
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
10 oz white chocolate chips
1 cup macadamia nuts, chopped into chunks

DIRECTIONS :

1. Preheat oven to 375 F.

2. In a electric mixing bowl, with a paddle attachment beat and cream the butter, sugar, brown sugar, vanilla and salt. Then add eggs, one at a time and mix it well.

3. In another bowl, stir the flour and baking soda until incorporated. Then gradually add into the butter mixture and beat until well blended.

4. Stir in the white chocolate chips and the macadamia nuts.

5. On the ungreased cookie sheet pans, drop by rounded teaspoon and bake for 8-10 minutes. Cool it completely at the wire rack and store it in an airtight containers.

WHITE BEAN SOUP WITH GREMOLATA

2009-12-03T06:44:00.000-08:00

This is a super fast and easy Mediterranean soup with the great taste of the region's vivid flavors. This recipe is by Ivy Manning from Cooking Light Cookbook. This is a very healthy soup that only contains 227 calories per serving. I love this soup especially now in the cold weather and eat with no guilt as the Holidays is coming soon.

INGREDIENTS :

Soup:

2 tsp olive oil
1/2 cup finely chopped pancetta
1 cup prechopped onion
1/2 cup prechopped celery
2 tsp minced garlic
2 cups fat-free, less sodium chicken broth
1/2 cup water
1/4 tsp black pepper
2 (19-ounce) cans cannellini beans, rinsed and drained
1 bay leaf

Gremolata:

1 tbsp chopped fresh flat leaves parsley
2 tsp grated lemon grind
1 tsp minced garlic

METHODS:

1. To prepare Soup, heat oil in a large saucepan over medium-high heat. Add pancetta; saute 2 minutes. Stir in onion, celery and 2 tsp garlic; saute 3 minutes or until almost tender.

2. Stir in the chicken broth, water, black pepper, cannellini beans and bay leaf. Bring to a boil; reduce the heat, and simmer for about 8 minutes, stirring occasionally.

3. To prepare the Gremolata, combine parsley, grated lemon and garlic in a small bowl and mix it well.

4. Scoop 1 1/2 cup of the soup in a serving bowl and sprinkle 1 1/2 tsp of gremolata over the soup and serve.

HAPPY 65th BIRTHDAY TO A PHARMACIST

2009-12-02T08:21:00.001-08:00

My 1st time making a 3D figurine and sofa with gumpaste and rolled fondant. This is a birthday cake for my brother-in-law who is a Pharmacist in his 65th birthday. He loves to sits in his favorite sofa all the times and all the medicines represent his work at Pharmacy in a hospital.

All these lovely footprints represent his children and grandchildren. The flowers represent his sisters and the love shape in G represent his brother.

Everyone really love the outcomes of my creation on the cakes

BENTO#13

2009-11-07T07:28:00.001-08:00

It had been along time I didn't post anything on my blog. My camera was broke down after my son took it to Washington. After been repaired, now I can start posting all my new recipe and ideas to all my blogger friends.

This is just a very simple bento that I make yesterday morning for my son. This is a new vacuum bento that's really keep the food warm by lunchtime at school.

This bento I add a Hot Pocket's Pepperoni Pizza and cut into 3 pieces and 3 pieces of pan-fried chicken dumpling. Together with meal, I also packed him a bag of Caprisun Fruit-Punch juice.

Although is it simple but it really look cute....don't you agree???

CREAM CHEESE CHIFFON CAKE

2009-10-19T10:51:00.001-07:00

Yesterday while I was browsing all my favorite blogger, I came across to Beachlover blog with this interesting chiffon cake recipe with cream cheese. I immediately dotted down all the ingredients and methods for today's baking.

These few days it have been very cold in Atlanta, Georgia and I am having the mood of baking to make my house warm. This chiffon cake is so soft and fluffy. It's tastes almost the same like Japanese Cheesecake and I totally love it because it's not so sweet and it goes well with any kind of hot or cold drinks.

INGREDIENTS :

(A)
1/2 cup milk
4 oz cream cheese
3 tbsp butter

(B)
1 cup cake flour
6 large egg yolks
1/2 tsp baking powder
1/2 tsp salt

(C)
6 large egg whites
1 cup fine granulated sugar
1/2 tsp cream tartar

METHODS :

1. Combine all ingredients (A) in a double-boiler, cook until thicken and incorporated. Then set aside to cool down.

2. Preheat oven at 325 F.

3. Sieve all the dry ingredients (B) in a mixing bowl and stir it with a spatula until well combined. Then add in the eggs and the mixture of the ingredients (A), with a hand mixture (with whisk attachment), whisk until well incorporated and the mixture smooth.

4. In another mixing bowl, beat ingredients (C) in high speed until stiff peak and glossy. Then fold in the egg whites mixture to the cake batter in 3 parts.

5. Pour the cake mixture into ungreased 10" tube cake pan and bake for 55-60 minutes.

6. Invert the cake and let it cool completely in the pan. When it's cool, loosen the edges of the pan with a sharp knife and remove the cake gently. Cut into desired size and served.

HOT & SOUR FISH CURRY (GULAI TUMIS)

2009-10-14T07:38:00.001-07:00

My another Nonya Cuisine from my favorite cookbook Nonya Flavours. For anyone who love hot and spicy food, should give this recipe a try....it's the yummiest of all and it tastes much much better than those ready make paste.

INGREDIENTS :

Spice paste (to be ground)
50 g dried chilies, soaked in hot water and drained
50 g fresh red chillies, sliced
80 g lemangrass, sliced
20 g old tumeric, skinned and sliced
200 g shallots
40 g garlic
20 g belachan, toasted
3 tsp sugar

250 ml vegetable oil

750 ml water
50 g tamarind pulp
2 tsp salt, or to taste
5 tbsp sugar, or to taste

600 g white fish (Jenahak or white/black Pomfret)
1 ginger flower, halved lengthwise and finely sliced

METHOD :

1. Heat oil in a wok over a low fire and saute the spice paste until oil breaks the surface and separate from the paste, about 15-20 minutes.

2. Mix the tamarind pulp with the water and strain to get tamarind juice. Add to the spice paste in the wok and bring to a boil. Simmer for 15 minutes. Season to taste with salt and sugar.

3. Add in the fish slices and finely sliced ginger flower. Simmer until the fish is cooked, about 2-5 minutes, before turning off the fire.

4. Serve with steamed white rice....and ENJOY!!!

NOTE :
The color of the curry is dependent upon the color of the chillies and tumeric. Adjust the gravy consistency to your own preference by adding more or less water.

FRIED LONG BEAN RICE

2009-10-07T08:25:00.000-07:00

This is one of my family favorite when I was small. My mom and my sisters love to cook this dish especially on the weekend. Long bean or the yardlong bean, is also known as the long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.

Last Saturday at Chinese school, one of my friend gave some of her home grown long beans and I decided to make a fried long bean rice. I like using this method than my mom older method because I like the texture of the rice. The older method is you cook the ingredients until fragrant and add uncooked rice and stir fry until well blended. Then pour into the rice cooker and cook until done.

I don't have the exact measurement for this recipe but here is the main ingredients I used;

Ingredients;
a pot cooked white rice
longs beans, washed and cut into 1/4-inch length
dried shrimps, soaked
dried shiitake mushrooms, soaked and sliced thinly
pork belly, sliced thinly

Seasoning Ingredients;
oyster sauce
light soy sauce
dark soy sauce
some Shoaxing cooking wine
salt and pepper to taste

In the wok, add some vegetable oil and stir fry the dried shrimps, dried shiitake mushrooms, long beans and pork belly until fragrant, about 20 minutes. Then add the seasoning ingredients and the cooked rice. Fried until well blend and add salt and pepper to taste.

Serve it hot and enjoy!!!

PORTUGUESE EGG TARTS

2009-09-30T09:22:00.000-07:00

Portuguese-style egg tarts were evolved from "Pastel de Nata", a traditional Portuguese custard pastry that consists of custard in a creme brulee-like consistency caramelized fashion in a puff pastry case. It was created more than 200 years ago by Catholic Sisters at Jeronimos Monastery (Portuguese: Mosteiro dos Jerónimos) at Belem in Lisbon. Casa Pastéis de Belém was the first pastry shop outside of the convent to sell this pastry in 1837, and it is now a popular pastry in every pastry shop around the world owned by Portuguese descendants.

The Portuguese-style egg tarts known in Macau originated from Lord Stow's Café in Coloane, owned by a Briton named Andrew Stow. Stow modified the recipe of pastel de nata using techniques of making English custard tarts. It has since become available at numerous bakeries, as well as Macau-style restaurants and KFC restaurant chains in China, Hong Kong, and Taiwan. There was an egg tart craze in Malaysia, Singapore and Taiwan in the late 1990s.

My family and I really love this egg tarts especially with coffee or tea. I hope you'll will love this recipe that I found from Rasa Malaysia website.

This is the egg tart that I used with puff pastry. The crust is more flakier than pie tart.

INGREDIENTS :
( To make 12 pie crusts or 16 puff pastry crusts with 4" cookie cutter )

1 box Pillsbury ready pie crust / 1 box thawed ready Puff Pastry
8 egg yolks
2/3 cup of sugar
2/3 cup heavy whipping cream
2/3 cup milk
2 tsp vanilla extract

METHODS :

1. Preheat the oven to 400 F. Spray the muffin cups with non-stick butter flavor spray. On a floured cutting board, place the ready pie crust/ready thawed puff pastry and used a 4" cookie cutter to cut out each tart shape. Press down the cut tart into the muffin pan and set aside.

2. With a electric hand mixer, beat all the remaining ingredients for about 4 minutes in a mixing bowl. Strain the mixture through a strainer.

3. Pour the egg mixture into each crust dough about 80-90% full.

4. Bake for about 25-30 minutes then turn the broiler to Hi. Put the muffin pan on the very top of the oven and broil until a little brown crust appear on top of the egg custard.

5. Let it cool completely on a wire rack and serve!!!

This is the egg tart that I use with ready pie crust from Pillsbury. This crust taste more tartness.

BENTO#12

2009-09-28T09:51:00.001-07:00

My another bento lunch for my little boy. I was making this on Sunday afternoon since my son had completed doing all his reading on 4 story books.

And so I told him that I'm going to reward him a special lunch in his favorite bento/lunch boxes.

This bento/lunch box I cooked a fried noodles with peas and carrots topping with 2 little cute hotdog squids.

And this bento/lunch box I created a boiled egg and put it in a bear egg mould with a little penguin bottle of sweet soy sauce, some little but very sweet grapes in the cute food picks and some shrimp crackers with a container of sweet chili sauce.

LAMB CHOPS WITH CHIANTI VINAIGRETTE

2009-09-27T11:01:00.000-07:00

This recipe is courtesy of Giada De Laurentiis from Everyday Italian at Food Network. This is my second times making it and it always the best meal of all. I love lamb chop especially when they are from New Zealand...well..I don't know why!!! So...all my friends who loves lamb chops, do give it a try of this special recipe from my favorite chef at Food Network.

INGREDIENTS :

4 to 6 lamb chops (I used New Zealand lamb chop)
2 cups Chianti wine
1 tablespoon honey
1/4 cup extra-virgin olive oil
1 tbsp chopped fresh rosemary leaves
1 tsp kosher salt, plus more for seasoning
1 tsp freshly ground black pepper, plus more for seasoning

METHODS :

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.

2. Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine.

3. Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.

STEAMED SILKY EGG CUSTARD WITH GROUND PORK

2009-09-25T06:01:00.000-07:00

After browsing for so many websites for this silky steamed egg, finally I have an idea to make it like they served in restaurants. This steamed egg custard is so silky like a silken tofu. I'm also thinking of making some egg custard dessert next time with this idea. My hubby and the boys were thrilled by my individual steamed egg custard with ground pork and nothing was leftover...that's what I like it!!!

INGREDIENTS :

For Egg Custard:

625 ml chicken stock
5 large eggs
2 tsp fish sauce
1 tsp cornstarch

For Marinated Ground Pork

150 g ground pork
1/2 tbsp oyster sauce
2 tsp fish sauce
1 tsp garlic, chopped
1 tsp shallots oil
1/2 tsp sesame oil

METHODS :

For Marinated Ground Pork:

1. In a bowl combine all ingredients until well mixed and cover with a plastic wrap. Refrigerator for 20-30 minutes.

For Egg Custard:

1. Prepared a steamer with some water to boil. Meanwhile, add the eggs into a mixing bowl with the fish sauce. Beat the egg lightly to prevent any bubbles form.

2. Add in the chicken stock into the egg mixture and stir it well.

3. Strain the egg mixture into another clean bowl and set aside.

4. Add some cornstarch into the marinated ground pork and mix it well. In each individual ramekin, divide the ground pork. Then add a little of egg custard into the ground pork and mix it well with a fork so the pork will be more tender when steamed.

5. Then pour all the remaining egg custard into each ramekin and covered them with a foil paper.

6. Steam the egg custard for 15 minutes in a medium fire.

7. Uncovered the ramekin and add some fried shallots on top and serve it hot with steamed white rice.

PANDAN CREPE WITH COCONUT FILLING (KUIH DADAR/TAYAP)

2009-09-24T08:02:00.000-07:00

This is one of my hubby favorite snack back from Malaysia. I was so happy to received this special cookbook from my cousin at Malaysia. I had been trying to get this cookbook from all websites and stores and most of them are sold out.

Now I can try all this cookbook recipe and share it with all my blogger friends who are interested in Nonya cuisine.

INGREDIENTS :

For Pandan Juice:
5 pandan leaves, chopped
3-4 tbsp water

For Crepe Batter:
120 g all-purpose flour
1 large egg
300 ml coconut milk mixed with
1/4 tsp salt
3 tbsp pandan juice / 1 tsp pandan paste
For Filling:
90 g Gula Melaka / Palm sugar, finely chopped
1 tbsp sugar
1 pandan leaf, knotted
50 ml water
1/2 coconut grated (white part only)
1 tsp cornstarch/cornflour

For Coconut Sauce:
150 ml coconut milk
50 g sugar
2 tsp cornstarch/cornflour

METHODS :

1. Combine the pandan leaf and water in an electric blender and blitz for a minute. Wrap the pulverised pandan in a muslin/cheese cloth and squeeze to extract juice, or strain through a fine sieve. Set aside. (P/S: I omit this method and I used pandan paste)

2. Sieve the flour into a mixing bowl. Make a well in the centre and crack in the egg. Slowly stir in the salted coconut milk and 3 tbsp thick pandan juice / 1 tsp pandan paste. Leave batter to stand while cooking the filling.

3. To cook the filling, combine the palm sugar with the sugar, pandan leaf and water in a pot. Cook cover in a medium flame until sugar dissolves. Strain the syrup and return it to the pot. Add in the grated coconut and cornflour/cornstarch and continue to cook for a few more minutes, about 15-20 minutes. Dish out into a bowl.

4. Heat up a shallow frying pan over a low flame and greased lightly with oil. Pour 2 tbsp of the crepe batter in the centre and swirl the panto coat it to form a thin crepe of about 13-cm / 5-inches diameter.

5. When the crepe is cooked, turn out onto a board (coarse surface facing down).

6. Place 2 heaped tsp of filling on the crepe abd roll up like spring roll style.

7. To cook the coconut sauce, combine all the sauce ingredients in a small pot and mix well. Cook over a slow fire until mixture thickens and boils.

8. Serve the Kuih Dadar with the Coconut Sauce.....yummy!!!!

SALMON WITH DILL CREME FRAICHE & SPECIAL SMASHED POTATOES

2009-09-23T07:32:00.000-07:00

This recipe is courtesy of Tyler Florence from Ultimate with Tyler at Food Network. These recipe is very easy to prepare and sure a WOW to everyone who loves salmon.

INGREDIENTS :

For Dill Creme Fraiche:

1/2 cup creme fraiche
1/2 bunch fresh dill, coarsely chopped
1/2 lemon, juiced
1 tbsp roughly chopped capers
4 cornichons, finely chopped

METHODS :

Mix all ingredients together in a bowl until combined and set aside.

For Special Smashed Potatoes:

1 1/2 to 2 lbs red bliss potatoes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 tbsp unsalted butter
1 (10 oz) box frozen pearl onions, defrosted
Pinch sugar
Splash freshly squeezed lemon juice
5 thinly sliced lemons
2 (10 oz ) boxes frozen peas, defrosted
1 lemon, zested
1/4 cup roughly chopped flat-leaf parsley
1 bunch watercress, stems trimmed just above the rubber band

METHODS :

Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they are large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20-30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the coriander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.

Heat 2 tbsp olive oil with the butter in a medium saucepan over medium heat until the butter melt. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5-6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil and add parsley, and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.

For Salt & Pepper Salmon:

1 salmon fillet (about 2 pounds), skin on, cut into 1 1/2 to 2 inches thick
Kosher salt
Extra-virgin olive oil
Freshly ground black pepper
6 tbsp unsalted butter, room temperature

METHODS :

Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.

Heat a 2-count, about 2 tbsp of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tbsp butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.

Flip the salmon and cook until flesh side is nicely seared, 1-2 minutes.

Transfer the salmon to a platter and served with the Smashed Potatoes and top with some Dill Creme Fraiche.

BENTO#11

2009-09-18T05:42:00.001-07:00

It had been a busy days for me since my nephew came to visit us from Malaysia this week. Anyway...this morning I prepared this bento lunch set for my son and he was trilled when he saw what I had made for him. I got this idea from YouTube check it out...is so easy to prepared!!!

In this bento there are 2 hotdog octopus, 2 small piece of Karaage (Japanese Fried Chicken), a container of sweet chili sauce and some organic grapes.

These are onigiri (Sushi Rice) with Katsuo-Mirin Furikake and the other one with Naritamago Furikake.

This last bento contains Spinach Tamagoyaki and Potato Salad.

BENTO#10

2009-09-09T05:56:00.000-07:00

I think I have never do bento for my youngest son ever since after the Summer Holiday. Anyway...I decided to make it again after receiving my new Penguin weiner and Happy Face punch from Japan.

This is actually a snack for him to bring to school and it's consist of 2 penguin hotdogs, cut cheeses, a happy face rice with some furikake seasoning in a rabbit container and a bear container of sweet chili sauce.

Happy Bento!!!

TIRAMISU BIRTHDAY CAKE

2009-09-08T06:25:00.000-07:00

Yesterday was my hubby's birthday and I decided to make him his favorite Tiramisu cake. This cake is always a WOW for my family because the recipe really taste good and not so sweet. I love the cake texture that's so creamy and tasty from the mascarpone cheese.

This recipe I have double up because I want to make a 9" cake and 12 servings. If you wanna make just 6 servings, just reduced the ingredients to half and arranged it the 13 by 9-inch baking dish.

You'll got to try this recipe from Giada De Laurentiis....is really the best of the best!!!

Recipe courtesy Giada De Laurentiis of Everyday Italian at Food Network

INGREDIENTS :

12 egg yolks***
6 tbsp sugar
2 lb mascarpone cheese, at room temperature
3 cups strong espresso, cooled
4 tsp dark rum
48 packaged ladyfingers
1 cup bittersweet chocolate shavings, for garnish
some white chocolate shavings, for garnish
some fresh raspberries, for garnish

METHODS :

1. In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 2 tbsp of espresso and mix until throughly combined.

2. In a springform pan, layered a parchment paper on the bottom. In a small shallow dish, add remaining espresso and rum and mix it well. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of the springform pan, breaking them in half if nescessary in order to fit the bottom. Arrange the unsoaked ladyfingers standing on the side of the sringform pan. (If you want the ladyfingers to stand just fit in the pan, cut the ladyfingers in desired lenght).

3. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with the remaining mascarpone mixture.

4. Cover tiramisu with plastic wrap and refrigerate for at least 3 hours, up to 8 hours. (I keep mine in refrigerator for overnite).

5. Before serving, sprinkle with chocolate shavings and raspberries. Let it comes to a room temperature and served.

***RAW EGG WARNING
Food Network Kitchens Advisory - suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

CUTE ANIMALS KONYAKKU JELLY

2009-09-06T18:01:00.000-07:00

Yesterday I was so bored and decided to make a konyakku jelly with the bento egg moulds and cookie cutter for more patterns.

I really love the outcome and it's colorful too. My kids keep asking...'Mommy...when can I eat it'. Well...I told them that you only can eat it once the jelly is firm.

Will sure make more and with different patterns!!!

MACKEREL FISH CURRY

2009-09-04T06:13:00.000-07:00

I was in the Asian grocery store and I spot that they sell some of the Malaysian ready sauces on the shelves. Sometimes these sauces really make our life more easier to prepare the dinner on the table for those who are so busy at work and with the kids.

I really like this Fish Curry Powder from Hup Loong the Penang Nyonya Recipe and it's really taste yummy, sour and spicy.

All you need to cook this Curry Fish are as below stated :

INGREDIENTS :

1 whole medium size fresh mackerel fish, cut into pieces
400 ml coconut milk
500 ml water
350 g ground onions
200 g lady fingers
3 plum tomatoes, cut in quartered
3 stalks lemon grass, cut into 2-inch lenght
1 pack of Hup Loong the Penang Nyonya Fish Curry
salt to taste

METHODS :

1. In a heavy skillet with some vegetable oil, deep fried the fish in high heat until it just browned. Dish up and set aside.

2. Fry the ground onions with 2 tbsp of vegetable oil until fragrant, for about 5 minutes. Add in 1 packet of Fish Curry Powder and lemon grass, sautee it until fragrant in medium heat.

3. Add in the cut tomatoes, lady fingers, water and coconut milk to a boil.

4. Add in the fish and bring it to a boil and let it simmer in medium heat until the fish is cooked.

5. Served it hot with steamed white rice. Enjoy!!!

SPICY BONELESS & SKINLESS CHICKEN TIGHTS

2009-09-01T11:04:00.000-07:00

Boneless and skinless chicken tights....does it sound healthy to you??? Well...it is!!! This recipe is kinda similar to Indian recipe like Tandoori if you grilled them. But I baked them because it was raining the whole day at my place.

Anyway...the dish turn outs very delicious, spicy and juicy. Well....hope you'll like this recipe of mine....ENJOY!!!

INGREDIENTS :

8 chicken tights, boneless and skinless, pierced all over with a fork
5 cloves garlic, peeled and chopped
1 2-inch ginger, peeled and chopped
1 jalapeno pepper, seeded and chopped
1 lemon, zest and juiced
2 tbsp tomato paste
1 tsp cumin powder
1 tsp coriander seeds / ground coriander
salt to taste

METHODS :

1. In a food processor, grind to paste the garlic, ginger, pepper, tomato paste, cumin powder, coriander, salt, lemon juice and zest.

2. In a 13 x 12 baking sheet, add in the chicken tights and rub it with the grind paste evenly. Cover and refrigerator for up to a day.

3. Preheat the oven to 400 F and let the chicken tights comes down to a room temperature before baking.

4. Bake for about 45 minutes or until the chicken is done.

5. Serve it hot with sauce and steamed white rice.

THREE CUPS CHICKEN/SAN BEIJI (三杯雞)

2009-08-31T06:21:00.000-07:00

Three Cups Chicken / San bei ji ( 三杯雞 ) is a popular chicken dish in Chinese Cuisine. The dish originates from the Jiangxi Province of southern China, and is a specialty of Ningdu. However, it has become especially popular in Taiwan, so much so that it is said "a restaurant that cannot cook San bei ji is not a true Taiwanese restaurant."

Its name literally translates as "three cups chicken," referring to the sauce used for it.

For each chicken, a cup each of soy sauce, rice wine and sesame oil are added. Some Taiwanese believes that the traditional recipe called for a cup each of soy sauce, sesame oil and sugar, with added ginger and basil.

For today generations, nobody cook a big pot for a family of 4 or 5 and I change the recipe to a minimum serving.

INGREDIENTS :

2.5 lb chicken tight, cut into small pieces
40 ml sesame oil
1 tbsp garlic, coarsely chopped
1.5-inches ginger, thinly sliced
7 stalks green onions, cut into 1-inch length and seperate the white and green parts
8 pieces dried chilies, soaked and drained (if you don't like too spicy, reduce the chilies)

Marinate:
1 tbsp sesame oil
1 tbsp soy sauce

Seasoning:
1 tbsp dark soy sauce
80 ml light soy sauce
120 ml Shao Hsing Hua Tiau wine
1 tbsp sugar or to taste
50 ml water
salt to taste

METHODS :

1. Marinate the chicken pieces with the marinate ingredients for at least 1 hour or more before cooking.

2. On a large heavy skillet with a medium heat, saute the garlic, ginger, white part of green onions and dried chilies in the sesame oil until fragnant, about 3-4 minutes. Add in the marinated chicken pieces and toss for another 2-3 minutes, until lightly the chicken lightly browned.

3. Pour in the seasoning ingredients except the salt and let it come to a boil.

4. Reduce the heat and simmer covered for about 30 minutes. Then continue to simmer uncovered, for another 15 minutes or more until the sauce has reduced by half and chicken is tender. Stir occasionally while simmering.

5. When the dish is almost done, add the rest of the green onions and season with salt to taste.

6. Serve it hot with a bowl of steamed white rice and enjoy!!!

PEAR FRANGIPANE TART

2009-08-26T06:27:00.000-07:00

This is a french recipe I adapted from Barbara Adams website called Beyond Wonderful. I used to buy this kind of dessert at pastries store but now I can bake fresh from my oven myself.

Last week, my sister gave me a bunch of pears from her house and I decided to make some pear tart to share. The tart came out to be the yummiest tart I ever had with the creamiest of the almond cream and the fruitiness of the poached pears. Let me share this recipe with all my dearest blogger friends and Happy Baking!!!

You need to poached the pears 1 day ahead (for method on how to poached pears, please go to this link) or you can buy it from a jar at grocery store.

INGREDIENTS :

For Pate Sablee Tart:

2 cups all-purpose flour
8 tbsp unsalted butter, cut into small pieces, chilled
1/2 cup confectioner's sugar
1/4 tsp salt
1 large egg, lightly beaten
1 tsp pure vanilla extract

Direction :

1. Pulse flour, butter, sugar and salt in a food processor just to combine, about 20 seconds.

2. Add egg and vanilla and pulse until the mixing just begins to hold together.

3. Dust hand with flour and evenly press the dough along the bottom and sides of a 9-inch fluted tart pan with removable bottom.

Note: The crust should be approximately 1/4-inch thick

4. Prick the bottom of the shell several times with a fork, cover with plastic wrap and put it in the freezer to keep it cold while you preparing the filling.

For The Frangipane /Almond Cream:

6 tbsp unsalted butter, at room temperature
1/2 cup sugar
3/4 cup ground blanched almonds
2 tsp all-purpose flour
1 tsp cornstarch
1 large egg
2 tsp dark rum or 1 tsp pure vanilla extract

Directions :

1. Put the butter and sugar in the food processor or if you prefer, you can make the cream in a mixer fitted with a whisk attachment or in a bowl with a rubber spatula and process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended.

2. Add in the flour and cornstarch, process, and then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Add the rum or vanilla and process just to blend.

3. Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours.

4. Spread the frangipane /almond cream mixture evenly across the chilled tart shell.

5. Cut each poached pears in half and then cut each half in a fan. Use a spatula to lift the cut pears onto the tart, placing evenly at four points on top of the frangipane.

6. Place the tart on a baking sheet and bake for 45-50 minutes, until the frangipane is puffed and golden brown and brush it with some apricot jam.

7. Cool on the metal rack and serve with some powdered sugar (optional).

CRISPY BAKED SHRIMP WITH LEMONY MAYO

2009-08-24T13:48:00.000-07:00

I got this recipe from MYRECIPES.com and is the best baked shrimp I ever had!!! You'll should try it to believe it.....even my hubby wants me to make it again the next day. The recipe called for Arugula but I substitute to Romaine lettuce.

INGREDIENTS :

1 1/2 cups plain dried bread crumbs or panko (Japanese bread crumbs)
3/4 cup all purpose flour
4 large egg whites, lightly beaten
4 tsp kosher salt, divided (I only used 2 tsp because is too salty for the 1st time)
1/2 tsp cayenne pepper (optional)
5 1/2 tsp extra virgin olive oil, divided
24 large raw shrimp, peeled with tail on and deveined
4 cups arugula or tender watercress sprigs (I substitute with romaine lettuce)
1 1/2 tbsp fresh lemon juice
Freshly ground black pepper

METHODS :

1. Preheat oven to 475 F. Pour bread crumbs, flour and egg whites into 3 shallow bowls. Stir in 1 tbsp (I used 1 tsp) salt and cayenne pepper into bread crumbs and 1 tsp salt into flour.

2. Pour 1/4 cup olive oil into a large rimmed baking pan and spread to cover bottom. Dredge shrimp in flour, shaking off excess; dip in egg whites, letting excess drip off; then roll in the bread crumbs. Press each shrimp in oil, then coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan.

3. Bake shrimp until browned on the bottom, about 8 minutes; then turn over to bake until golden brown all over and opaque but still moist-looking in the center of thickest part, 5-8 minutes longer.

4. Mix arugula with lemon juice, remaining 1 1/2 tbsp olive oil, salt and pepper to taste.

5. Serve shrimp with arugula and Lemony Mayo.

Lemony Mayo (Yields: 1 1/4 cups)

Ingredients:

2 large egg yolks
2 tbsp fresh lemon juice, plus more to taste
1 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3/4 cup canola oil
1 tsp finely shredded lemon zest

Method:

1. In a food processor, whirl egg yolks, 2 tbsp lemon juice, mustard, sugar, 1/2 tsp salt and a few grinds of black pepper. With motor running, pour in olive oil and canola oil gradually. The mixture should be thick and shinny.

2. Add lemon zest then salt and lemon juice to taste. Chill until cold.

KUAY TIAW PAD THAI WITH SHRIMPS

2009-08-22T07:55:00.000-07:00

Last week I was watching this Throwdown with Bobby Flay and he was competing with one of the Thai lady with her famous Kuay Tiaw Pad Thai. At the end of the show...and there comes the tasting time and the winner was the Thai lady with her authentic Thai taste.

I cooked this Pad Thai and it really turns out taste better than those selling in Thai Reastaurant. Some Thai Restaurant, they added alot of sugar and it taste too sweet. Hereby I would to share this recipe with you'll and Happy Cooking!!!

Recipe Courtesy of Nongkran Daks

INGREDIENTS :

4 tbsp vegetable oil, plus extra as needed
1 tsp garlic, chopped
1/2 cup fresh shrimps, peeled and deveined
1 tbsp preserved radish, washed,drained and chopped
1/4 lb medium size dried rice noodles, soaked 60 mins in a cold water, drained
5 tbsp Pad Thai sauce, recipe follows ***
2 large eggs, beaten
1/2 tsp ground hot chilies, or more to taste (used the dried ground chilies from Thailand)
2 tbsp ground roasted peanuts
1/2 cup sliced chinese garlic chives/green onions
2 cups bean sprouts, rinsed and drained
some limes, sliced

METHODS :

1. Heat the oil in a wok. Add the shrimp and stir until the shrimps turns pink. Then add the beaten eggs and combined it well until the shrimp is cooked and dish up. Set aside.

2. In the same wok, add the garlic and radish, stir fry until aromatic. Add in the noodles and the Pad Thai sauce, mixed it well for about 3 minutes.

3. Add in the ground hot chilies, roasted peanuts, chinese garlic chives, bean sprouts, eggs and shrimps. Stir fry until well mixed for about 4 minutes.

4. Place the Pad Thai in a plate and served hot with some sliced limes.

***PAD THAI SAUCE

Ingredients:

1 cup tamarind sauce
1 cup palm sugar (used Thailand palm sugar)
1 cup water
1/2 cup fish sauce
2 tsp salt

Method:

Mix all the ingredients in the saucepan and let it comes to a boiled. Turn the heat to medium and simmer for 60 minutes until the sauce is thickened.

The remaining sauce can be stored up in the refrigerator for further used.

CRANBERRY WITH PECAN BISCOTTI

2009-08-16T16:48:00.000-07:00

I am a lover to biscotti with a glass of milk or a cup of fresh coffee. I always make myself to go to Starbuck and get some from there although they are kinda plain. Anyway....the last time when I was in San Francisco, I went to this Italian bakery and they sell all kinds of biscotti. I brought some dried fruits biscotti and they were so chewy and delicious.

So ever since I came back from there, I've been missing the biscotti I had before and so I decided to make it by myself. I make this biscotti with some dried cranberry for the fruity taste and pecan for the crunchinest. Hereby I would like to share the recipe with you'll and Happy Baking!!!

INGREDIENTS :

2 1/4 cups all purpose flour
1/2 cup granulated sugar
2 tsp finely grated lemon zest
1 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted pecans
1/2 cup dried cranberries
2 large eggs
1 egg yolk from large egg
1 tbsp lemon juice
1 tsp pure vanilla extract

METHODS :

1. Position the oven rack on the center and preheat the oven to 325 F. Line the baking sheet with a parcement paper.

2. In a large bowl on a stand mixer with paddle hook or with hand, stir together the flour, sugar, lemon zest, baking powder and salt until well blend.

3. Add the pecans and dried cranberries. Beat on low speed or with wooden spoon briefly.

4. Meanwhile in a small bowl, lightly beat the eggs, egg yolk, lemon juice and vanilla with a whisk.

5. With the mixer on low speed or while stirring with the spoon, slowly pour in the egg mixture. Continuing beating or stirring with the spoon or your hands until the dough is well blended and begins to form moist clumps, about 2 minutes.

6. Scrape the dough onto an unfloured work surface and lightly dust your hands with flour. Knead the dough briefly and shape the dough into 2 equal section.

7. Shape each section into a 2-inch by 10-inch log. The dough will be sticky so you may need to add more flour to your hand as you go along to accomplish this.

8. Carefully transfer the logs onto your prepared baking sheet, spacing them about 3.5-inches apart.

9. Place the baking sheet in the oven and bake for about 40 minutes, or until the top of the logs are cracked and the dough inside the cracks are no longer looks wet.

10. Place the baking sheet on the wire rack and allow the logs to cool about 15 minutes. Leave the oven set for 325 F for second baking process.

11. Using a serrated knife, cut the log on slight diagonal into 1/2-inch sliced. Use a gentle sawing motion to cut through the top crust. Place the slices with the cutting sides down on the baking sheet.

12. Bake for another 10-20 minutes, or until they are dried to your taste. At 10 minutes, they are still chewy.

13. Place the baking sheet on a wire rack and allow to cool completely on the sheet before storing.

ORZO WITH SAUSAGE, PEPPER & TOMATOES

2009-08-15T07:44:00.000-07:00

The word orzo is Italian for “barley,” and a reference to the size and shape of the pasta. Orzo pasta is a type of pasta which is made in the shape of a grain of rice. Orzo pasta is often about rice-sized, as well. This pasta is very versatile, and it can be used in a range of recipes, with many people consuming orzo in soups. Many markets carry orzo pasta, and several options may be available for consumers to choose from.

This is my first time using orzo pasta and it really delicious with the recipe provided below.

Recipe courtesy Giada De Laurentiis

Serves : 4 to 6 servings

INGREDIENTS :

1 red bell pepper
1 orange bell pepper
1 pound orzo pasta ( I used Barilla )
3 cups chicken stock
3 cups water
1 tbsp kosher salt
2 tbsp olive oil
7 oz (2 links) mild Italian turkey sausage, casings removed
1 clove garlic, minced
2 plum tomatoes, chopped
1/4 tsp red pepper flakes, optional
2 tbsp chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1/2 cup ricotta salata cheese, crumbled

METHODS :

Using tongs, place the bell peppers over the gas flame. Cook, turning occasionally, until the skins are charred on all sides, about 5-6 minutes (Alternatively, place the peppers on a baking sheet and broil for 5-8 minutes, until charred). Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside.

In a medium saucepan, bring the chicken stock, water and kosher salt to a boil over high heat. Add the pasta and cook until tender but still firm to bite, stirring occasionally about 8-10 minutes.

While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the turkey sausage and saute until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes.

Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, 1 tbsp of the parsley, and season with salt and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining parsley.

Serve!!!

STEAMED EGG TOFU WITH MINCED SHRIMP

2009-08-13T16:22:00.001-07:00

Making this egg tofu really easy and simple. When I cooked this, my hubby in the first time told me that this dish is super delicious and taste better than restaurant. I was so happy that day and told him that I need a glass of red wine to celebrate. Really...he always comment that all my foods is OKLAH!!!

Anyway...I wanna share this recipe with you'll that are interesting and Happy Cooking!!!

INGREDIENTS :

2 tubes egg tofu
1 lb shrimps, peeled, divined and chopped
1 tsp sesame oil
1 tsp light soy sauce
1/2 tsp freshly ground black pepper
1 tsp corn starch
2 green onions, chopped

For Sauce ;

1/2 cup low-sodium chicken broth
1/4 tsp cornstarch
1 tsp oyster sauce
1 tsp Hua-Tiau cooking wine

METHODS :

1. In a medium bowl, mixed the chopped shrimps with sesame oil, light soy sauce, pepper and cornstarch and set aside.

2. Cut the egg tofu crosswise into 16 round pieces, about 2 cm thickness.

3. Lay the cut tofu in a shallow dish and scoop out the center of the tofu with a small spoon to form a bowl (like picture shown above).

4. Spoon the shrimp mixture into the tofu.

5. Steam the shrimp tofu for about 15 minutes in high heat.

6. While the shrimp tofu is steaming, combine all the sauce ingredients in a small sauce pan and simmer over medium-heat, until the sauce comes thick.

7. Once shrimp tofu is done steaming, remove from the steamer. Pour away half of the liquid from the steamed shrimp tofu.

8. Drizzle the prepared sauce onto the shrimp tofu and served hot with steamed white rice.

LEMON POPPY SEEDS CUPCAKES WITH MANGO CREAM CHEESE FROSTING

2009-08-11T07:08:00.000-07:00

My new adventure of creating a poppy seeds cupcakes. After hearing from my friend Su from Cooking Momster, she baked this poppy seeds cupcakes last week and turn out the cupcakes is not soft and fluffy. So I told her that I will try it myself and make her recipe little bit different and it really turns out to be super moist and fluffy. Here I would like to share my ideas of baking to all of you and Happy Baking!!!

Always remember to preheat the oven before doing any baking. This is a MUST!!! I boiled a pot of hot water and pour it in a baking sheet and leave it in the oven while I do my cupcakes mixing.

After mixing all the ingredients, I fold in the poppy seeds until well mixed.

Then put the mixture in a prepared lined muffin cups at about 2/3 full ( I'm lazy to do the 2nd batch so I put all the mixture in the muffin cups till full).

Put the muffin cups to the baking sheet with hot boil water ( that's called Water Bath Method ).

This is the batch of cupcakes look like after baking for 30 minutes at 350 F / 175 C

After the cupcakes cooled, I frosted with some Mango Cream Cheese Frosting and topped off with a lemon for decorations.

INGREDIENTS :

For Cupcakes:

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
50 g poppy seeds

For Mango Cream Cheese Frosting:

1/4 cup mango puree
4 cups powdered sugar
8 oz cream cheese, at room temperature
8 oz ( 2 sticks ) unsalted butter, at room temperature
1 tsp pure vanilla extract

METHOD :

For Cupcakes:

Preheat the oven to 350 F / 175 C. Place the cupcake liners in the 12 muffin cup tin.

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.

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. Then fold in the poppy seeds until well mixed.

Example : add the flour, then the milk and lemon juice. Then again flour then the milk and lemon juice. And lastly the flour.

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

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

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

For Mango Cream Cheese Frosting

In a mixing bowl with a paddle attachment, beat the butter and cream cheese until creamy. Then add the mango puree and the vanilla extract until incorporated.

Gradually add the powdered sugar, 1 cup at a time.

Beat the frosting at low-medium speed until it smooth and ready to frost.

These cupcakes are so yummy, moist and fluffy. With the Mango Cream Cheese Frosting combination with the LemonPoppy Seeds Cupcakes....I can said is a best dessert for summer time!!!

BROILED PEACHES AND MERINGUE

2009-08-10T08:29:00.000-07:00

In summer, there are plenty of ripe peaches in the grocery stores and markets. Last week while I was checking my Foodbuzz profile, Kiss Me Spatula sent me a post regarding her new recipe of Peaches and Meringue and her post was selected in the top 9.

I follow step by step of how to make these peaches taste right. My family and I really love this recipe. When you bite on the peaches and the meringue, the combination is just right and tasty. I hereby would like to share this recipe with you'll and happy cooking!!!

INGREDIENTS :

2 large ripe peaches, halved and pitted
3 tbsp plus 1 tsp sugar, divided
1 large egg white, at room temperature
2 tbsp finely chopped graham crackers

METHODS :

Preheat the boiler. Put the peaches, cut side up, on a baking sheet and sprinkle with 1/4 tsp sugar on each half. Broil 4 to 5 inches from the heat until tops begin to brown, about 2 to 4 minutes.

Beat egg white with a pinch of salt in a deep bowl using an electric mixer at medium-high speed until foamy. Gradually add remaining 3 tbsp sugar, beating until white holds stiff, glossy peaks. Then fold in the finely chopped graham crackers.

Place a dollop of meringue on each peach half and broil for about 10 to 15 seconds. Turn off the broiler and leave the peaches in the oven just until tips of meringue are browned, for about 20-30 seconds ( watch carefully and makes sure it don't burn ).

THAI GREEN PAPAYA SALAD ( SOM TUM )

2009-08-09T15:41:00.001-07:00

The main ingredient in Thai Papaya Salad is fresh green papayas and that is the reason why this papaya salad is also referred to as the Green Papaya Salad. There are a few variations in the recipes for this popular Thai dish and mine, I added some 'Cincalok' ( Malaysia fermented shrimp ) and is so tasty. If you don't have the fermented shrimp, you can omit and use the dried shrimp ( hair- bee ) instead. Green Papaya Salad/Som Tum is traditionally made using a mortar and pestle (or kloke in Thai). If you don’t have a kloke, mince the Thai chili and garlic and combine all of the ingredients in a mixing bowl.

My husband love to buy this dish at his favorite Thai restaurant all the time. So I took this opportunity to make one of my own for him to try. If you don't like too spicy, just add 1 to 2 thai chilies in the mixture.....we love spicy so that's why I added more. And the result....he loves it and he said taste better than he brought from the restaurant.

INGREDIENTS :

1 1/2 tbsp palm sugar/gula melaka
1 tbsp fresh lime juice
4 cloves fresh garlic, peeled
2 tbsp fish sauce
2 tbsp Cincalok / dried shrimp
5 Thai chili peppers
7 cherry tomatoes
3 tbsp roasted peanuts, finely chopped, unsalted

METHOD :

1. Cut papaya in half (lengthwise) and remove seeds. Peel the skin of the papaya and shred the flesh using a shredder or knife (the shreds should be thin and long). In a mortar and pestle, pound the chilies and garlic until they’re broken up.

2. Add the shredded papaya, tomato, sugar, lime juice, fish sauce, roasted peanuts and cincalok/dried shrimp, pounding until everything is thoroughly mixed together. This dish should taste sweet, sour, and a little bit salty, so you may need to add more sugar, lime juice, or fish sauce to get the taste you like.

3. Som Tum is commonly served with roasted or grilled meats, fried fish, sticky rice, and fresh cabbage or lettuce.

BALSAMIC CHICKEN DRUMETTES

2009-08-07T09:53:00.000-07:00

I got this recipe from Giada De Laurentiis at Food Network show. I always love to watch how she introduce each ingredient and she always teach you step by step how to prepare each meal.

Chicken drumettes are always one of my family favorite. These drumettes is so yummy and is really a WOW to my family. Here I would like to share the recipe with all my friends and anyone who visit my blog.

INGREDIENTS :

1/2 cup balsamic vinegar
1/2 cup honey ( I used Organic Honey for more pure taste )
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumettes from the chicken wings
2 tbsp toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley ( Italian parsley )

METHODS :

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs and garlic cloves in a large resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumettes to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinade for 2 hours.

Preheat the oven for 450 F.

Place the chicken drumettes on a non-stick foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinate liquid in a small saucepan. Bring to boil ( in order to kill the bacteria ). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve on the side.

Use a pastry brush to brush some of the reserved cooked marinate sauce on the chicken drumettes. Place the chicken drumettes on a serving platterand sprinkle with the toasted sesame seeds and the chopped parsley.

Cook's note from Giada : I like the rosemary and garlic flavors in the background.
Brushing the cooked drumettes with the reduced marinade helps
the flavors along. Also, re-moistening helps the parsley and the
sesame seeds to adhere.

STEAK AU POIVRE WITH CREAMY MASHED POTATOES

2009-08-06T09:43:00.000-07:00

Recently in Foodbuzz, I find out this Steak au Poivre recipe from The Gourmet Foodie Blog. It's almost familiar to Pepper Steak because it used a lot of freshly crushed black peppercorns. The taste of this steak is so yummy and little heat from the peppercorns.

I marinated the steak with crushed peppercorns for almost 1 hour and closed it firmly with wax paper

With a heavy skillet, I cook the steak with butter and vegetable oil

In the plate, I put a scoop of creamy smashed potatoes and add the steak on top of it. Then I poured the Steak au Poivre sauce on top of the steak and add some steamed broccoli on the side. Finally I ganished it with a sprig of fresh parsley.

INGREDIENTS :

3 tbsp black peppercorns
4 (3/4-inch thick) sirloin steak
1 tbsp vegetable oil
3 tbsp unsalted butter
1/4 cup minced shallots
1/2 very good quality of Cognac
2/3 cup heavy cream
2 tsp dijon mustard
some freshly ground sea-salt
some fresh parsley for garnish

METHODS :

Coarsely crush the peppercorns from a grinder or in a sealed plastic bag, or between two sheets of wax paper with the bottom of a heavy skillet.

Pat dry the steak. Then with a pastry brush, brush the dijon mustard onto both sides of the steak and then press the pepper onto both sides too. Let it stand at room temperature, loosely covered with wax paper for 1 hour.

Preheat the oven to 200F. Season the steak with some freshly ground sea-salt.

Heat the oil and 1 tbsp unsalted butter in a 10 to 11 inches heavy skillet over moderately high heat until foam subsides. Add the steaks in 2 batches and cook, turning once, until meat is just springly to the touch, about 4 to 5 minutes per batch for medium-rare. With a slotted spatula, transfer steaks to a baking sheet with sides and keep warm in the oven.

Pour off the fat in the skillet, then add shallots and remaining 2 tbsp unsalted butter and cook over moderate heat, stirring, until shallots are softened about 1 to 2 minutes. Add cognac (do this slowly if you used gas stove because the brandy can caught fire), bring to boil until reduced to a glaze, about 2 minutes. Then add the cream and any meat juices that accumulated on the baking sheet. Bring it to a boil and stir occassionally until the sauce is slightly thickened and reduced to about 3/4 cup for about 3 minutes. Season the sauce with some freshly ground sea-salt to taste.

Pour the sauce on top of the steak and serve hot.

PARMESAN-CRUSTED PORK CHOPS

2009-07-31T07:34:00.001-07:00

Yummy Pork chops with crusted Parmesan cheese and served it with refreshing Beans Salad. I always used the best Parmesan cheese that is Parmigiano-Reggiano from Northern Italy that being aged for perfection. It's has a saltiness and great aroma that is so delicous on anything like pasta, chicken, etc., .

This is the example of the Parmesan cheese which you should shop and serve your guests.

INGREDIENTS :

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 ( 1/2 to 3/4" thick ) center-cut pork loin chops ( each about 10 to 12 oz )
salt and freshly ground black pepper
6 tbsp olive oil
lemon wedges, for serving

METHODS :

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate.

- Sprinkle the pork chops generously with salt and pepper on both side.

- Coat the pork chops completely with the cheese, patting to adhere.

- Dip the pork chops into the eggs.

- Then coat completely with the bread crumbs, patting adhere.

Heat the olive oil in a very large skillet over medium heat. Add the pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 F, about 6 minutes per side.

Transfer the pork chops to plates and serve with lemon wedges.

BEANS SALAD

2009-07-31T07:12:00.000-07:00

Summer time is the hottest day in America. But when you served the right foods and drinks, you can always refresh yourself with something that will cool you down.

Today I would introduce my salad that I adopted from Everyday Italian by Giada De Laurentiis at Food Network. This salad is so refreshing with the aroma from the herbs.

INGREDIENTS :

2 cups shelled edamame soy beans
8 oz thin green beans, trimmed
8 oz yellow wax beans, trimmed
1 1/2 cups cherry tomatoes, halved
1/3 cup red wine vinegar
3 tbsp extra-virgin olive oil ( always used good quality of E.V.O.O. for salad )
2 tsp chopped fresh basil or terragon leaves
2 tsp chopped fresh thyme leaves
1 tsp salt
3/4 tsp freshly ground black pepper

METHOD :

Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Water bath in cold ice water to prevent from cooking and it's keep the color bright. Then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl.

Whisk the vinegar, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil and thyme, and toss to coat.

Season the salad, to taste, with more salt and pepper, and serve.

I served this Beans Salad with Parmesan-Crusted Pork Chops and some lemon wedges.

SHINKANSEN LUNCH SET

2009-07-28T15:19:00.001-07:00

Recently I was so crazy of finding Sanrio Shikansen lunch set for my youngest son. Last two month I went to San Francisco with my friends, and I brought this cute water bottle and also some cute Shinkansen stationeries ( eraser, pencils and pencil cases ) at the Sanrio store.

Then I went to website to search for the mathcing lunch box and bag. And finally...I got it all!!! I brought the lunch bag from Ebay and the lunch box at Ecrater.

My son is so happy after I found him all these super cute stuff for his Back to School soon!!!

CHOCOLATE CHIPS & MASCARPONE CUPCAKES

2009-07-26T17:36:00.000-07:00

Anyone who loves chocolate....they will absolutely love this recipe.

INGREDIENTS :

5 oz good unsweetened chocolate, chopped
1 cup water
1/3 cup mascarpone cheese, at room temperature
2 1/4 cups sugar
1 cup vegetable oil
3 large eggs, at room temperature
1 tbsp pure vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
1/2 tsp baking powder
1 cup (6 oz) semisweet chocolate chips ( I used Nestle morsels )

For Ganache :

1 cup (6 oz) good semisweet chocolate chips
2/3 cup heavy whipping cream
1/2 tsp pure vanilla extract

For Decoration :

1 stick unsalted butter, at room temperature
1/2 tsp pure vanilla extract
1 1/2 cups powdered sugar
1/4 cup milk

METHODS :

For the Cupcakes;

Place an oven rack in the center of the oven and preheat to 325 F.

Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.

With an electric mixer, beat the sugar, oil, eggs and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture.

In another large bowl, whisk the flour, baking soda, baking powder, salt and chocolate chips. Then add the dry ingredients to the chocolate mixture in 3 batches. Stir until just blended.

Divide the batter among the prepared muffin pans with liners ( For puffier cupcakes, allow the batter to rest in the muffin pans for 20 minutes before baking ). Bake for 20-25 minutes or until a tester inserted into the center of the cupcakes comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.

For the Ganache;

Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth and shinny.

Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Placed the dipped cupcakes in the refrigerator to set, about 15-20 minutes.

For the Decorations;

With a electric mixer, beat the butter, vanilla, powdered sugar and milk until creamy and smooth. Scoop the cream into a piping bag and pipe your favorite design on top of the cupcakes.

*** Allow cupcakes to return to the room temperature before serving.

CROSTINI WITH SUN-DRIED TOMATO JAM & GOAT CHEESE

2009-07-21T11:14:00.000-07:00

I was having a house warming last Sunday and all my friends were very satisfied with this appetizer. I spread the sun-dried tomato jam on a crusted sliced baguette and atop it with a drop of goat cheese that mixed with fresh chopped thyme. The combination is so perfect that everyone give me a THUMB UP!!!

INGREDIENTS :

Sun-Dried Tomato Jam;
1 (8 oz) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tbsp olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tbsp sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 tsp chopped fresh thyme leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper

Crostini;
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
salt & pepper
5 oz goat cheese, room temperature
2 tsp chopped fresh thyme leaves

METHOD :

For the Sun-Dried Tomato;

Place a medium saucepan over medium heat. Add chopped sun-dried tomatoes, 1 tbsp of the reserved sun-dried tomato oil, olive oil, onion and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes.

Add the sugar, vinegar, water, chicken broth, thyme, salt and pepper. Bring the liquid to a boil, reduce the heat and simmer, covered for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 minutes. Remove from the heat and set aside.

For the Crostini;

Preheat the oven to 400 F. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.

To Assemble;

Place the soft goat cheese in a small bowl. Stir in the thyme and set aside.

Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture.

Transfer to a serving plate and served.

TINY BRIE, PROSCIUTTO & APRICOT TART BITES

2009-07-20T10:03:00.001-07:00

I really love this appetizer which I found at internet from one of the blogger....mmm....I lost her blogger information but will share her recipe with you'll.

This appetizer has the taste of saltiness from the prociutto, sweetness from the apricot jam and the cheesiness from the brie. The combination is just perfect!!!

I brought those ready use pastry shells from the grocery store at the frozen aisle.

Things that you need for this appetizer as follows;

1 pack of ready use pastry shell ( about 15 pcs in a box )
1 whole Brie ( I used Ile De France Brie ), cut into 1/2" cube
Thinny slice of fresh prociutto
Apricot jam or anything of your favorite that is sweet
Fresh Thyme for garnishing

METHOD :

1. Preheat oven at 350 F and bake the shells at baking sheet for about 8 minutes until crispy.

2. Place 1/2" cube of Brie in each shell. Return to oven for a few moments, allowing the cheese to melt.

3. Remove from oven, add 1/4 tsp of apricot jam on top of the melted cheese.

4. Form small, thin sliced of prociutto into rose shapes and placing atop of the fruits spread.

5. Garnish with small sprig of fresh thyme.

6. Serve warm and enjoy!!!

SLICED PORK CHOP WITH SUGAR SNAP PEAS

2009-06-20T06:12:00.000-07:00

After my brother-in-law was admitted to the hospital due to heart attack, I have learned that eating healthy is very important to all of us. That's why now I'm following my sister advised to eat more organic foods and to a healthy life style.

In this recipe I used organic pork chop, organic sugar snap peas and pure olive oil for cooking. The doctor said that the most healthy oil that we should eat is only olive oil and it can prevent us from having clogging our hearts in the future.

INGREDIENTS :

500 g boneless pork chop
340 g sugar snap peas
2 tsp chopped garlic
60 ml water
2 tsp corn starch
2 tbsp tomato sauce/ketchup
salt & pepper to taste

For Marinate:
2 tsp dark soy sauce
2 tsp light soy sauce
1 tsp olive oil
1/2 tsp sugar
some freshly ground pepper

METHODS :

1. Slice the pork chop into 1/2" thick and pound it with the end of the cleaver or meat pounder slightly to make it more tender to eat. Then mix it well with the marinate ingredients for at least 1/2 hour or more.

2. Heat the wok with 1 tbsp olive oil and stir fry the marinated pork in medium heat until it fully cooked. Dish up and set aside.

3. With the remaining oil in the wok, stir fry the sugar snap peas with some salt and pepper. Dish up and set aside.

4. In a small bowl mix the black soy sauce, light soy sauce, olive oil, sugar and pepper until well combined.

5. In the same wok with medium high heat, add in the sauce and stir until boil and thicken. Then add in the pork and sugar snap peas and stir fry until well mixed and dish up.

6. Serve it hot with white rice.

CHOCOLATE BANANA MUFFINS

2009-06-19T10:31:00.000-07:00

I went to this Trader Joe's organic shop with my sisters and brought some organic bananas on Monday. The bananas were sitting on my counter top for almost 4 days and no one really wants to eat them!!! So I decided to make some muffins for this morning breakfast and the whole house just smell so good with the aroma of the banana.

Here I wanna show you'll my favorite muffin/cupcake liners I brought from Etsy and they were made from Denmark with best quality papers.

By using liners in the muffin cups, it prevent from having crusty crust on it.

My muffins are so soft and fluffy with the hint of the chocolate and the bananas.

INGREDIENTS :

245 g all purpose flour
100 g granulated white sugar
50 g light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
65 g good quality semisweet chocolate ( I used E. Guittard from William Sonoma ),
cut into small pieces
2 extra-large eggs, lightly beaten
113 g / 1 stick unsalted butter, melted and cooled
454 g / 3 very ripe large bananas, mashed well
1 tsp pure vanilla extract

For Granish :
1 large banana, sliced

METHODS :

1. Preheat oven to 350 degree F ( 180 degree C ) and place the oven rack in the middle of the oven. Line the muffin cups with muffin liners.

2. In a large bowl combine the flour, white sugar, light brown sugar, baking powder, baking soda, salt and semisweet chocolate. Set aside.

3. In a medium bowl combine the mashed bananas, eggs, melted butter and vanilla. With a spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. (Important: Do not over mix the batter and you do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.)

4. With an ice-cream scoop, scoop the batter into prepared muffin cups and place a slice of banana on top of each muffin for garnish.

5. Bake the muffins for about 20-25 minutes or until a toothpick inserted in the center comes out clean.

6. Place the ready baked muffins on a wire rack to cool for 5 minutes and then remove it from the pan.

7. Serve warm or at room temperature.

SOY SAUCE CHICKEN RICE

2009-06-14T11:37:00.001-07:00

This is one of my special chicken rice which I make the sauce with my own recipe and the chicken with the hainanese style. Well...this dish is one of my family favorite and I loved to served it with the ABC Medium Sweet Dark Soy Sauce and some Siracha hot sauce.

These are the ingredients for the sauce - chopped garlic, shredded ginger and some green onions. In a wok, stir fry all the ingredients until fragrant and then add about 1/2 cup of soy sauce, 2 tbsp of sesame oil and 2 tbsp of sugar. Adjust the flavor to the right taste and pour it in a bowl and set aside.

I boiled the chicken in a pot of hot boiled water with some sliced gingers for almost 30 minutes and turn off the fire with the lid remain closed for about 20 minutes. Then turn on the fire again and let it boil for 15 minutes and turn off the fire. Removed the chicken from the pot of water and rub it with 5 tbsp of sesame oil all over the chicken and the inside cavity too. Let it cool for 20 minutes before craving. The remaining of the soup, I used it for cooking the rice with some of the gingers too.

Served it hot with the sauce on top of the chicken with chicken rice

BENTO#9

2009-06-07T07:43:00.000-07:00

Me is back with bento-ing after so busy packing all my stuffs to get ready to be moved. Although these 2 months will be Summer Holidays for the kids, I still feel like wants to make this cute lunch for my sons.

Today's lunch were consist of fried fish sticks, heart shape apples, strawberry cookies and sweet chili sauce in the cute container.

My friends, Leslie and Sue just introduce me to this Food Buzz to become a publisher and earn some money there by writing anything about foods and restaurants. I am still waiting for an approved from the Food Buzz and by the way....thanks so much Leslie and Sue....for letting me know!!!

WILTON'S COURSE II CAKE

2009-06-05T15:03:00.001-07:00

At last....I'm done with my Wilton Course II class...hooray!!! This is my final cake decoration for the course. I baked this 2-layers cake with my own Butter Cake recipe and frost it with Wilton's Buttercream Frosting ( this buttercream is really super sweet )

I made all the flowers with Royal Icing recipe and the birds with Color Flow recipe.

This is one of my favorite basket weaver with flowers and birds cake.

CUTE KAWAII BENTO

2009-05-31T20:46:00.000-07:00

I would like to introduce all my blogger friends that I have created a new blog called Cute Kawaii Bento that's selling bento boxes and accessories.

All bento boxes and accessories are from Japan.

All customers will get 10% discount on all selling items above $ 20.00

Thanks for shopping at Cute Kawaii Bento !!!

BENTO#8

2009-05-26T07:14:00.000-07:00

This will be my last week doing bento for my son because a long Summer Holidays and school is over. I will still make some on the weekend but these two months ( June & July ) will be my busiest day. I'll will be moving from South side to North side on June for a better community and schooling systems for the kids.

Today's bento is simple with some cut oranges, ham & cheese sandwiches and some romaine lettuce. Along with that I added a container of yogurt.

BENTO#7

2009-05-22T06:05:00.000-07:00

This week bento is more simple.....PB&J sandwich ( Peanut Butter & Jelly ), boiled fish balls with some ketchup on the little teddy square box, fresh cut oranges, strawberry koala crackers and fruity candies.

KUIH BADAK

2009-05-21T08:18:00.000-07:00

These kuih used to sell around Malaysia and this is my most favorite kuih. I've been searching for this recipe for years since I was in States. Finally, I found this recipe at Rasa Malaysia.

For my blogger convenience I had provided all the ingredients and methods at below

INGREDIENTS :

For the dough:

1 lb sweet potatoes (boiled and mashed)
10 tablespoons all-purpose flour
Small shrimps for garnishing (with shells and heads on)
1 tablespoon of sugar
A pinch of salt

For the filling:

4 cups of grated coconut
1/2 cup of dried shrimps
1 garlic*
3 shallots *
6 fresh red chillies (or dried red chilies)*
1 lemon grass (use only the white part)*
1 1/2 teaspoon turmeric powder
5 slices of peeled fresh ginger*
Salt to taste
Sugar to taste (palm sugar preferred)
2 tablespoons cooking oil

METHODS :

For the dough:

Boil the sweet potatoes in hot boiling water for 15 minutes.
Peel the skin off the boiled sweet potatoes and mash them in a big bowl
Mix the mashed sweet potatoes with flour, sugar, and salt till a soft dough is formed. The dough shouldn’t be too sticky. If too sticky, add more flour to the mixture.

For the filling:

Pound all the (*) ingredients.
Soak the dried shrimps in hot water for 15 minutes and then pound them. Set aside.
Heat 2 tablespoons of cooking oil and add in the pounded ingredients plus the pounded dried shrimps. Fry till fragrant.
Add in the grated coconut and mix well.
Add in salt and sugar to taste.
Set aside and let it cool.

For the wrapping:

Dust your hands with some flour and take a bit of dough (about the size of a small ball), flatten it and put the filling in the middle.
Cover the filling and press one small shrimp on top of the dough.
Heat oil and fry till golden brown.

BENTO#6

2009-05-16T06:54:00.001-07:00

Bento again!!! This time I make with love for my son.

His favorite Indonesian Mee Goreng ( Dried Fry Noodles ) with some peas and carrots.

Fried fish sticks with a container of sweet chili sauce.

2 containers of grapes and a hard boiled egg in the shape of a bear with penguin container of soy sauce....hehehe...flash light too bright, can't see the face of the bear!!!

TAIWANESE GWA PAO

2009-05-15T06:19:00.000-07:00

These are the Gwa Pao more similar to man tao but these pao really soft and yummy!!! My kids are in Taiwanese School of Georgia on the weekend for chinese lessons and I learned that the Taiwanese people really love to eat Gwa Pao with braised pork and filled it with pickled vegetables, finely crushed peanuts and some fresh cilantro. When I tasted it in the first time, it really taste yummy and delicious.

Yesterday I prepared this dish and below are the ingredients I would like to share with my blogger friends.

Gwa Pao - the brand is Chi Mei Frozen Food Co., Ltd.

Pickled Vegetables - sautee with little oil, garlic and some Shaoxing Hua Tiau wine

Peanuts - roasted and finely crushed

Braised Pork Belly - this is my recent recipe on the blog but this time I replaced the water with Shaoxing Hua Tiau wine

Assemble - take the Gwa Pao and spread with some crushed peanuts and then add some braised porks. Finally add some pickled vegetables and some fresh cilantro

Served it hot.

BENTO#5

2009-05-14T05:31:00.001-07:00

After not so many days, I have forgotten to make bento my son to takes to school for lunch. Recently, I was so busy preparing those cupcakes for Mother's Day order. Yesterday I was baking some hot dog buns with my Soft Honey Buns recipe.

This morning I cut the bun into pieces and assemble them into the bento. Then I decorated the bun with the bento's condiments drawing pencil filled with kethcup.

This one my son favorite vegetables - steamed brocoli ( cooled in refrigerator ) and home grown tomato. The little cute container was the salad ranch dressing.

GINGER SEA BASS OVER WILTED GREEN

2009-05-13T06:43:00.000-07:00

Chilean sea bass is always taste so delicious and yummy. Today I make this sea bass with Giada Laurentiis ( Everyday Italian ) recipe. When this comes out from the oven and open the foil wrap, the smell was so good that you really wanna have a bite.

Here I would like to share her recipe with all my blogger friends.

INGREDIENTS :

6 cups fresh baby spinach leaves
4 (5-ounce) sea bass fillets
4 teaspoons peeled and minced fresh ginger
2 teaspoons minced garlic
1/2 cup dry Marsala wine
8 teaspoons soy sauce
2 teaspoons sesame oil
1 lime, quartered
2 tablespoons thinly sliced fresh basil leaves

METHODS :

1. Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.

2. Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.

3. Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle the basil over and serve.

HAPPY MOTHER'S DAY!!!

2009-05-07T10:21:00.000-07:00

Hello to all my dearest blogger and to all the moms and moms-to-be....I would like to wish you'll a Happy Mother's Day!!!!

I was asked from some friends to make them some Mother's Day cupcakes for their wife. I had create my own cards and some cute ideas for the cupcakes with lovely colors.

I set all the cupcakes in a pink window boxes and wrapped it up with a pink butterfly ribbons.

BABY SHOWER CUPCAKES

2009-05-04T14:37:00.000-07:00

Yesterday I was so busy preparing these cupcakes for a friend's daughter baby shower. It really takes me one whole day preparing these decorations on the 50 pieces of cupcakes with fondant.

I made teddy bears, baby foot prints, rubber ducklings with bubbles, baby bibs, baby booties and bees with flowers.

Looking forward for more decorations soon!!!

FONDANT COACH BAG CAKE

2009-05-01T05:29:00.000-07:00

Yesterday I made this cake for my 2nd sister's birthday. She loves Coach bag and that's why I made this for her and she loves it.

This cake really takes me 1/2 day to finish all the decorations.

I couldn't believe in my eyes that I really make a Coach bag with my hand and everyone in the party really WOW!!! of what I had made.

Although this is my 1st time doing a confetti cake but I'm really happy with the result.

BENTO#4

2009-04-30T05:44:00.000-07:00

Again....bento lunch....this time he requested for ham sandwich with cheese.

Looks like I'm really getting better on decorating a bento.....BRAVO!!!

This is favorite Lighting McQueen lunch box, I brought from Disney World Florida.

BENTO#3

2009-04-29T06:05:00.000-07:00

After coming back from Sonoma County at California, my son is requesting for his lunch bento for school. Again I had ordered more bento and accessories from a friend. I really loves this bento box....is so super cute!!!!

Nowadays I have to wake up early in the morning to prepare the bento for son's lunch and I really have fun doing it with different ideas everyday. Today I'm preparing him some pan fried fish cakes, bread with fruit jam and some candys.

This Rabbit clickety bento is so cute even my son really like it although it is pink at the bottom layer.

CANBERRIES & ORANGE CREAM SCONES

2009-04-23T05:59:00.000-07:00

I adapted this recipe from House of Annie's blog. It is really the best scones ever and it really yummy!!! The scones taste so refreshing from the hint of the orange zest with the fruitiness of the dried cranberries and the texture is very fluffy. You got to try to believe it and once you had it......OMG!!!!.....you will never stop to have it more!!!! Also try it with your favorite coffee, tea or milk.

I used to buy my scones at Starbuck until I found this recipe online. Now I can save my money on Starbuck and baked my own fresh yummy scones at home.

Here I would like to share this recipe with all my blogger friends and happy trying....p/s: below the recipe, method and pictures are also from House of Annie for your convenience to try......Enjoy!!!

INGREDIENTS:

2 cups (10 oz) unbleached all-purpose flour
1 tbsp baking powder
3 tbsp sugar (more for sprinkling)
1/2 tsp salt
5 tbsp (2.5oz) cold, unsalted butter
1/2 cup dried cranberries
1 tbsp grated orange zest
1 cup heavy cream (more for brushing)

METHODS :

1. Preheat oven to 425 F (220 C).

2. Place flour, baking powder, sugar and salt in a bowl and mix. Cut in butter until it resembles coarse meal.

3. Add dried cranberries and mix it well. Stir in heavy cream until it comes together in a shaggy ball. It will still have lots of loose, sandy pieces. If you think it's too loose and sandy, you can add a little bit more cream to bind it a bit more -- it shouldn't affect the outcome if a bit more cream is added. *Note: I find that pouring the cream in slowly and mixing it little by little is more efficient than dumping the cream in all at once.

4. Place batter on a floured surface and roughly work it into a ball.

5. Press the ball down into a rectangular shape.

6. Fold the dough like you're folding a business envelope (in thirds, first right fold to center, then left fold to center). Notice that it is still quite shaggy and loose. That's ok.

7. Press the dough down again into rectangular shape in a vertical position. Do the business envelope fold again, this time top third to center then bottom third to center. The dough will still be a little sandy and loose--don't worry about it...the less you work it, the flakier it will be.

8. Now, press the dough down into a circle. Cut it into 8 large or 16 small triangles.

9. Separate the individual scones and place them on a baking tray that is lined with parchment paper. Brush the top of the scones with cream and then sprinkle each one with a little sugar.

10. Bake for 12-15 mins until golden brown on top.

CLOWNS CUPCAKES

2009-04-21T16:49:00.001-07:00

This is my Wilton's Class, Course 1-Lesson 3....the clowns on cupcakes. I really had fun on doing these clowns and they're super easy to do it. I make my own butter-vanilla cupcakes and I iced the cakes with own homemade buttercream. I don't really like the Wilton's icing because they're really sweet and greasy. But for piping the clowns body, legs and hands, I had to used the Wilton's icing with medium consistency and tip#21. For the gloves, buttons and shoes, I used thin consistency with tip#3.

Next week is my last class for Course 1 and I'll post my my decorated cake next week.

BENTO#2

2009-04-18T06:04:00.001-07:00

My second bento for Saturday-Chinese class lunch. After my friend, Sue told me that I should fixed all the foods more together so everything could be fixed in the bento. So this morning I think I did a quite good job...hehehe!!!

I fried some dinosaur shape chicken nuggets and I add him some Skitters candy as a snack with some romaine lettuce.

I also add some shape fried rice with also some romaine lettuce.

My son loves to eat fruits, so I cut some oranges and cantaloupe with a food picks.