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The blog is simply to keep track of the recipes I have tried and how I feel about them. Welcome:)
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Credits
Ingredients
- 10-15 dried shiitake mushrooms
- 250g spaghetti
- 2 eggs
- Sprinkling of grated cheese
- 4 Tblsps or 1/4 cup of plain fat-free Greek yogurt, try Chobani if you can get it in your local store
- 1 clove garlic, minced
- 1/4 of a red onion, very finely minced
- 1/2 tsp chili flakes, optional
Instructions
- Rehydrate the mushrooms by leaving to soak for about 15 minutes in boiling water. Remove them from the water, chop into very small pieces, and leave them out to dry off a little.
- Start boiling your spaghetti.
- In a small bowl, whisk eggs, garlic and yogurt together and leave to one side.
- Heat some olive oil to a high heat and fry your shiitakes and onion for a few minutes until they are crispy.
- This is where it gets a little specific, because once its all ready to go, you want to get the sauce mixed in with the spaghetti, and for the dish to be hot- but you don't want the egg to cook.
- So. The best thing to do is get a room temperature bowl to combine all the ingredients in. Drain your spaghetti, and throw that in. Then pour in the shiitakes and onions, and toss them through. Finally, pour in the egg mixture, and keep tossing constantly, using two wooden spoons to keep it moving. The sauce should go creamy without it getting so hot that the egg hardens.
- Grind in lots of salt and pepper, add some chili flakes if you like, then pour into bowls and top with a little grated cheese.
Saturday, June 21, 2014 | 9:18 AM
Prep 15 mins Cook 45 mins Serves 4- 6
16 chicken portions
2 tbsp mayonnaise
4 cloves garlic, minced
1 tbsp chilli powder (adjust to taste)
1 tsp salt
1 tsp turmeric powder
1/2 tsp sugar
1 Tbsp lime juice
1/2 tsp freshly ground black pepper
1 cup panko
2 Tbsp vegetable oil
Thoroughly drain chicken portions and put into a large mixing bowl. Add the mayonnaise, garlic,chilli powder, salt, turmeric, sugar, lime juice and pepper. Mix thoroughly and leave for 10 minutes.
Preheat oven at 210 C (410 F)
Spread panko onto a plate and coat each piece of chicken on all sides, in the panko, pressing it on gently.
Transfer chicken to a parchment lined baking dish, ensuring chicken pieces are in a single layer. Scrape off residual marinade from bowl and drizzle over chicken pieces.
Sprinkle remaining panko over chicken pieces and press on lightly. Drizzle chicken with the oil and leave to soak for another 10 minutes so panko absorbs the marinade and oil
.
Bake for 20 minutes or until golden, then reduce temperature to 190 C (375 F) and bake another 25 minutes or until chicken is crusty on top.
Remove from oven and serve with rice and a simple side salad of cucumbers and tomatoes or acar.
Wednesday, June 18, 2014 | 10:23 PM
| 9:54 PM
16 chicken portions
2 tbsp mayonnaise
4 cloves garlic, minced
1 tbsp chilli powder (adjust to taste)
1 tsp salt
1 tsp turmeric powder
1/2 tsp sugar
1 Tbsp lime juice
1/2 tsp freshly ground black pepper
1 cup panko
2 Tbsp vegetable oil
Thoroughly drain chicken portions and put into a large mixing bowl. Add the mayonnaise, garlic,chilli powder, salt, turmeric, sugar, lime juice and pepper. Mix thoroughly and leave for 10 minutes.
Preheat oven at 210 C (410 F)
Spread panko onto a plate and coat each piece of chicken on all sides, in the panko, pressing it on gently.
Transfer chicken to a parchment lined baking dish, ensuring chicken pieces are in a single layer. Scrape off residual marinade from bowl and drizzle over chicken pieces.
Sprinkle remaining panko over chicken pieces and press on lightly. Drizzle chicken with the oil and leave to soak for another 10 minutes so panko absorbs the marinade and oil
.
Bake for 20 minutes or until golden, then reduce temperature to 190 C (375 F) and bake another 25 minutes or until chicken is crusty on top.
Remove from oven and serve with rice and a simple side salad of cucumbers and tomatoes or acar.
Wednesday, June 18, 2014 | 10:23 PM
Prep time: 30 mins
Cook time: 15 mins
Cook time: 15 mins
Serves: 2
adapted from iPhone App Kfood Magaine – Volume One
Noodles
140 grams sweet potato noodles
140 grams sweet potato noodles
Beef
200 grams stir-fry beef
1/4 onion, finely chopped
1 clove garlic, finely minced
1/2 tablespoon sugar
1/2 tablespoon white vinegar / sherry / cooking wine
1 tablespoon light soy sauce
1 tablespoon sesame oil
Dash of white pepper
200 grams stir-fry beef
1/4 onion, finely chopped
1 clove garlic, finely minced
1/2 tablespoon sugar
1/2 tablespoon white vinegar / sherry / cooking wine
1 tablespoon light soy sauce
1 tablespoon sesame oil
Dash of white pepper
Egg
1 eggs
1/4 teaspoon light soy sauce
1 eggs
1/4 teaspoon light soy sauce
Vegetables
1/4 onion, diced
1/4 carrot, peeled and sliced finely (or grated)
2 to 3 shiitake mushrooms, soaked till soft, stems removed and thinly sliced
2 handfuls chopped cabbage
Pinch of salt
1/4 onion, diced
1/4 carrot, peeled and sliced finely (or grated)
2 to 3 shiitake mushrooms, soaked till soft, stems removed and thinly sliced
2 handfuls chopped cabbage
Pinch of salt
Noodles Seasoning
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce (for colour, can substitute with light soy sauce)
1/2 tablespoon sesame oil
2 to 3 tablespoons water
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce (for colour, can substitute with light soy sauce)
1/2 tablespoon sesame oil
2 to 3 tablespoons water
Noodles: Boil a pot of water. Soak the noodles in the hot water for 20 to 30 minutes until softened. Drain the noodles and rinse under cold water until cool. Set aside to drain.
Beef: Rinse and drain the beef slices if needed to get rid of the blood. Combine all the beef ingredients together and set aside, covered, and marinate for 15 minutes.
Eggs: Beat the eggs in a bowl and add in the soy sauce. Beat to combine. Heat a frying pan with a little oil over medium-high heat and add in the beaten eggs. Tilt the frying pan so the uncooked eggs flow all around to form an omelette. Lower the heat down to medium and when the egg is almost cooked, roll it up and transfer onto a chopping board. Let the omelette cool slightly before cutting into thin slices. Set aside.
Vegetables: Heat a little oil in a frying pan. Add in the onion and the carrot and stir-fry over medium heat until the onion is translucent and the carrot has softened.
Add in the shiitake mushrooms and cabbage and stir-fry until the cabbage has reduced in size slightly but still retains its crunch. Season with a little salt and transfer onto a plate. Set aside.
Back to the beef: Heat a little more oil in the same frying pan. Turn the heat up to high and heat the oil until it is really hot. Turn the heat down to medium and add in the beef all at one go, stirring and tossing vigorously. Once the beef is no longer pink, turn the heat down to low and remove them immediately from the frying pan and onto a plate. The beef cooks really fast, so watch the beef!
Back to the noodles: There should be some meat marinade left in the frying pan. Turn the heat back up to high and bring the marinade back to a boil. Turn the heat down to medium and add in the noodles (which will gladly absorb the yummy flavours).
(If you are using rice vermicelli or glass noodles, remove 1/2 of the marinade from the pan before adding in the noodles.)
Add in the noodles seasoning and a little bit of water if needed. Taste the noodles and season accordingly to suit your taste. Add in the eggs, vegetables and beef and toss until everything is combined. Test the seasoning again before serving.
Serving: Serve hot or cold. You can garnish it with some sesame seeds or coriander leaves before serving.
Cooking Note: This may seemed like a really long list of ingredients, but some of them are repeated (like seasonings) and most of them are already found in your pantry so you don’t have to go and get them again (if not, most of them can be found in Asian grocery stores). The preparation time may take a while – soaking the noodles, marinating the beef, cutting up the vegetables – but the actual cooking takes very little time! I would advise to have everything ready – have all the ingredients chopped and ready and seasonings not far from you before you start to cook, so that you won’t get flustered so easily!
Shiitake mushrooms: Dried shiitake mushrooms pack a lot of flavour and taste – soak the dried ones in hot water for 45 minutes to 1 hour so that they turned soft. If you’re in a rush, simmer the mushrooms in a small pot of water for 20 to 30 minutes until they are soft.
Noodles: If you don’t have sweet potato noodles, substitute with rice vermicelli or glass noodles. After stir-frying the beef and removing them from the pan, remove 1/2 of the marinade left in the pan (as rice vermicelli and glass noodles are not as absorbent as sweet potato noodles) before adding in the noodles.
| 9:54 PM
Ingredients for Meat Rolls (Makes 2 rolls)
Egg crepe 2+2 large eggs (I separately cracked 2 eggs each time)
1/4 tsp salt (This is for 2 eggs)
1/2 tsp mirin (optional, but I like the slight sweetness) -(for 2 eggs)
1/4 tsp cornflour (for 2 eggs)
1. Heat up the pan with 1 tsp of oil at low fire.
2. Lightly beat 2 eggs and add in all the seasoning. Do not over beat! Pour the egg batter in and cover lid.
3. Cook at lowest heat for 3-5 minutes, and do not brown it as you want to keep the crepe in it's bright yellow colour. Do not overcook as over browning it will not look as nice.
4. Once the surface has cooked through, remove from pan. Repeat with the other 2 eggs and seasoning. Set aside for use later
Meat filling: (You can use either chicken or pork)
250g minced meat ( I bought those ready minced packaged pork, it does contain some fat)
1 tsp minced garlic
1 tsp minced shallot
1 tbsp finely minced ginger
1 egg white
1/2 tsp salt
1/2 tsp sesame oil
1/2 tbsp light soy sauce
1/2 tsp sugar
In a mixing bowl, add in minced meat and all the rest of the ingredients and seasoning. Use a pair of chopsticks and mix in vigorously till the meat is sticky and pasty like.
Divide the meat mixture into 2 equal portions and then spread one of the portion on one of the egg crepe wrapper. Then from the meat covered side (The left side from the above pic) and roll it in like a swiss roll...tightly if possible.
Then wrap the whole roll in plastic wrap and close up the opening ends. repeat the same with the other portion meat filling and egg wrapper. Gently place the 2 egg rolls in the steamer and then steam at medium-low fire for 20 minutes.
After steaming, gently remove and let cool completely before unwrapping and cutting it up.
| 9:44 PM
| 9:11 PM
Read more at http://www.bakerella.com/bundt%e2%80%a6-whats-matcha/#qu3gqTfu1XWJGobe.99
| 9:04 PM
| 9:00 PM
Egg crepe 2+2 large eggs (I separately cracked 2 eggs each time)
1/4 tsp salt (This is for 2 eggs)
1/2 tsp mirin (optional, but I like the slight sweetness) -(for 2 eggs)
1/4 tsp cornflour (for 2 eggs)
1. Heat up the pan with 1 tsp of oil at low fire.
2. Lightly beat 2 eggs and add in all the seasoning. Do not over beat! Pour the egg batter in and cover lid.
3. Cook at lowest heat for 3-5 minutes, and do not brown it as you want to keep the crepe in it's bright yellow colour. Do not overcook as over browning it will not look as nice.
4. Once the surface has cooked through, remove from pan. Repeat with the other 2 eggs and seasoning. Set aside for use later
Meat filling: (You can use either chicken or pork)
250g minced meat ( I bought those ready minced packaged pork, it does contain some fat)
1 tsp minced garlic
1 tsp minced shallot
1 tbsp finely minced ginger
1 egg white
1/2 tsp salt
1/2 tsp sesame oil
1/2 tbsp light soy sauce
1/2 tsp sugar
In a mixing bowl, add in minced meat and all the rest of the ingredients and seasoning. Use a pair of chopsticks and mix in vigorously till the meat is sticky and pasty like.
Divide the meat mixture into 2 equal portions and then spread one of the portion on one of the egg crepe wrapper. Then from the meat covered side (The left side from the above pic) and roll it in like a swiss roll...tightly if possible.
Then wrap the whole roll in plastic wrap and close up the opening ends. repeat the same with the other portion meat filling and egg wrapper. Gently place the 2 egg rolls in the steamer and then steam at medium-low fire for 20 minutes.
After steaming, gently remove and let cool completely before unwrapping and cutting it up.
| 9:44 PM
- 1 bunch of asparagus
- 1 cup panko bread crumbs
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons water
- 1/2 cup all-purpose flour
lemon herb sriracha dip
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- 2 teaspoons Sriracha
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
*Panko Breadcrumbs and Sriracha can be found at most major grocery stores or on-line.
1. Preheat oven to 425°F. Line a baking sheet with parchment paper. In a skillet over medium-low heat, toast the panko breadcrumbs until lightly golden. Transfer to a plate and add salt. Toss to combine.
2. In a bowl beat eggs and water together to create an egg wash and pour onto a plate. Set up a “work station” with the asparagus, flour that has been placed on a plate, egg wash, toasted panko crumbs, and baking sheet.
3. To bread the asparagus: First roll an asparagus spear in flour, then egg was, and then panko crumbs – pressing to adhere. Repeat with remaining asparagus. Place the breaded asparagus on the baking sheet and place in the oven. Bake for 10 minutes until the asparagus is cooked but still crunchy.
4. While the asparagus is baking, make the dipping sauce. Place all ingredients for the sauce in a bowl and stir to combine.
5. Plate, serve, and watch these disapeer.
| 9:11 PM
Chocolate Matcha Bundt Cake
Chocolate Mixture
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 1/2 tsp. baking powder
1/2 tsp. salt
Matcha mixture
1 1/2 cups all-purpose flour
2-3 Tbsp matcha powder
1 1/2 tsp. baking powder
1/2 tsp salt
1 1/2 cups all-purpose flour
2-3 Tbsp matcha powder
1 1/2 tsp. baking powder
1/2 tsp salt
Wet ingredients
3 cups sugar
1 cup unsalted butter, room temperature
3 eggs, room temperature
1 3/4 cup milk, room temperature
1 tsp vanilla
3 cups sugar
1 cup unsalted butter, room temperature
3 eggs, room temperature
1 3/4 cup milk, room temperature
1 tsp vanilla
- Preheat oven to 325 degrees.
- Grease and flour (or cocoa) a 10 or 12 cup Bundt pan. (If using a 10-cup pan, you can reserve any extra batter for cupcakes.)
- With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside.
- In another small bowl, do the same for the matcha mixture.
- Using a mixer, cream the butter and sugar. Add the eggs, milk and vanilla and mix until thoroughly combined.
- Divide the creamed mixture evenly in two separate bowls.
- Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
- Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly.
- Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full.
- For a marbled effect, gently run a knife through the two batters in a swirling motion. (Once or twice will do the trick.)
- Bake for about 1 hour and 15 minutes.
Read more at http://www.bakerella.com/bundt%e2%80%a6-whats-matcha/#qu3gqTfu1XWJGobe.99
| 9:04 PM
Ingredients
- 3 cups all-purpose flour, stirred or sifted before measuring
- 2 tablespoons baking powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 3 large eggs
- 2 cups milk
- 1/4 cup melted butter
- 1/4-1/2 cup mini chocolate chips
- 1/4 cup butter
- 1 tablespoon mini chocolate chips
- 2 tablespoons confectioners sugar
Chocolate Glaze
Instructions
- Sift together flour, baking powder, sugar, and salt. (Do not skip this step! You do not want lumpy pancakes.)
- In a separate bowl, whisk together the eggs and milk; add to flour mixture, stirring only until smooth.
- Add in melted butter. If the batter seems too thick to pour, add a little more milk.
- Lastly, add in mini chocolate chips. I prefer less, but you can add as many as you prefer.
- Cook on a hot griddle (about 300 degrees).
- Recipe serves 8.
- Melt butter in microwave safe container, a small bowl works well.
- Immediately after melting butter, add in mini chocolate chips and stir until mostly melted.
- Add in sugar and stir until incorporated.
- Serve immediately. As the butter returns to room temperature the glaze will harden, simply re-heat to reach liquid again.
Chocolate Glaze
| 9:00 PM