Friday, October 21, 2011
Thursday, October 20, 2011
Friday, October 7, 2011
Thursday, September 15, 2011
Make sure you use soft tofu or else all you'll get is a grainy lump of shit. Yeap, I found out the hard way that firm tofu is better off in stir fries!
Saturday, July 2, 2011
This little tiger is my first completed cupcake and also my favourite! =) I love his cute curly hair and more tanned skin.
I've been wanting to try fondant for a while but it always seemed like the same results were unachievable. After shopping around and reading reviews I finally decided to get this book.
If you are keen to buy this book or any other book online, I recommend book depository, it's way cheaper that if you went to bookstores and come well packaged =) Here's the link!
Friday, June 3, 2011
Why don't they have Ikea in New Zealand? I remember that Ally, Sam, Shiela and I used to meet up there in Malaysia and we used to wolf down so many of their Swedish meatballs because they were sooo good! When I found this recipe, it felt like I had struck a gold mine! It taste similar but better =)
1 large yellow or white onion, peeled, grated (through a cheese grater)
2 Tbsp butter
2/3 cup milk
4-5 slices of bread, crusts removed, bread cut into pieces
1 pound ground pork
1 1/2 pounds ground beef
2 teaspoons salt
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom
2 teaspoons black pepper
6 Tbsp butter
1/3 cup flour
1 quart beef stock
1/2 to 3/4 cup sour cream
2 to 4 Tbsp of Lingonberry, cranberry, red currant or raspberry jelly, more or less to taste (optional)
1 Sauté the grated onion in the butter over medium-high heat until the onions soften and turn translucent, about 3-4 minutes. Remove from heat and let cool.
2 In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. When it does, pulverize the bread in a food processor and pour it into a large bowl.
3 Add the cooled onions to the bowl of milk and bread. Add the rest of the meatball ingredients—eggs, ground pork, ground beef, salt, nutmeg, cardamom, pepper. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined.
4 Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 40 to 50 meatballs.
5 Heat 6 tablespoons of butter for the sauce in a large sauté pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don't break apart. Do not cook the meatballs all the way through, only brown them at this stage. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter.
6 Start the sauce. (Check the pan butter to see if it has burned. If the butter tastes burnt, discard the butter and replace with new 6 tablespoons.) Heat the pan butter on medium until hot. Slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee-with-cream; this is a classic roux.
7 As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the color of coffee-with-cream, slowly add the hot beef stock a little at a time. Everything will sputter at first, and the sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky.
8 Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes. You might need to do this in batches.
9 To finish, move the meatballs to a serving dish. Add the sour cream and mix well. Either add the lingonberry jelly to the sauce or serve it on the side.
Monday, May 30, 2011
Lol. Sounds like an insult and a compliment rolled into one. Btw, I don't think I lost a lot of weight, especially with the mountain of food I have been eating!
Thursday, May 26, 2011
What? I didn't know that! My next 10 minutes was spent trawling the web for tips on how to fold these damn dumplings. After reading many useful entries, I realised that the key was to fold them so that no air bubbles get trapped inside. Why? Because they will explodeeeeeeee!
My first batch turned out like morbidly obese mutant goldfish swimming around in a boiling pool of water. Thank God I did a test batch. I quickly did the rest of my dumplings, making sure not a single one had air trapped in them, and into the pot they went!
Here is the recipe if you would like to try it, I modified it and have put them in brackets on the side.
- 150gm Chicken fillets, minced (Used about 400g of chicken!)
- 300gm Prawns, removed shell & vein, minced (Omitted this) (Omitt
- 3 pcs Water Chestnut, chopped
- Handful of Spinach, chopped (Used way more!) (Used quite a big more because we love our greens =) (
- 5 tbsp Light soya sauce
- 1 tsp Sesame oil
- 2 tsp White Pepper (Cut this down by half) (Too much! Cut it down by half..)
- 1 tbsp ShioXing Rice Wine
- Leftover fish bones (Hmm didn't have any at hand) (Omitted)
- One handful Anchovies
- 1 big Yellow onion
- 1 stalk celery
- 1 carrot
- 2 slices Ginger
- Baby Choy Sam
- Mix dumpling ingredients with seasonings (Used a food processor for this). Marinate in the fridge for 2 hours or longer.
- Boil 1 liter of water in a pot. Add in soup ingredients except HKG Baby Choy Sam.
- Boil for 1 hour in slow fire till soup become concentrate.
- Drain ingredients, retain the soup and set aside.
- Put 1 tbsp of batter on the dumpling skin. Fold into half & close the top end. You may get approximately 20 - 25 dumplings.
- Heat up soup, put in the amount of dumplings that you want to consume at that moment. (I felt that I had to add a little more water as there was too little to boil the dumplings). Bring to boil for about 6-8 mins. Add in baby choy sam. Once the choy sam is cooked. Off the fire.
- Dish up and serve immediately with rice or noodles. Or on its own.
Wednesday, May 25, 2011
Sunday, May 22, 2011
John had the Pan Fried Flaked fish with potato cake, seared Atlantic Scallops, Crushed Cherry Tomato, Chilli and Mint Salad with a Red Wine Vinegar Dressing and Lemon Horseradish Aioli. He said that the scallops were a little rubbery but sauce and pairings were very well flavoured.
For mains I had the Pan Roasted Lamb Loin with chocolate nib and fennel rub, orange candied parsnip, rosemary roasted potatoes, marmalade and 85% bitter chocolate glaze. Wow. The meat was cooked to perfection! Slightly pink, juicy and tender.. So so good! I didn't like the parsnip though as it had burnt bits which left a bitter taste in my mouth.
See my happy, pampered face =P
Pier 24 is slightly more expensive compared to other restaurants in Dunedin but for the ambiance, location, good food and staff, in my opinion it's quite worth it! =)
Tuesday, May 10, 2011
Yea, it's quite a lot of work, but definitely worth it! =)
Friday, May 6, 2011
Tuesday, May 3, 2011
Sunday, April 24, 2011
Below is the recipe which is translated from Bulgarian (with the help of google translate of course!):
Preheat the oven to 180 ° C.
Mix flour, baking powder, salt and spice in a bowl.
In another bowl, whisk the eggs, both sugars and lemon rind until a fluffy cream. Add the cooled melted butter in parts and then the applesauce.
Pour into flour with spices and stir gently, just enough to combine ingredients.
Finally, add the oats and mix again.Line muffin tray covered with muffin liners.
Fill each liner to 3/4 full.
Bake 30 minutes.
Allow to cool completely before spreading cream on top.
175g Philadelphia Light
3 tablespoons peanut butter
2 tablespoons icing sugar
Cream the cheese and peanut butter then add icing sugar until it is fluffy.
Coat muffins then decorate with coloured sugar.
For the decoration:
4-5 tablespoons sugar
few drops red colouring
Put sugar and red colouring in a ziplock bag and shake it until it turns red. Pour it into a bowl.
Roll the piece of marzipan and cut leaves into suitable shapes. Would give the edge with a knife.
Place the muffin in the bowl of red sugar. Then place two marzipan leaves in the middle and push a piece of pretzel in between them.
I found the recipe here. Although the recipe said red colouring I did use green as well to make green and red 'apples' =)
Thursday, April 14, 2011
Sunday, April 10, 2011
- 3 cups fresh spinach
- 3 eggs
- 2/3 cup rice flour ( I used normal flour because I didn't have any)
Pulse spinach and eggs in food processor until blended. Add flour and pulse until completely blended. Pour some oil into a pan and put on medium heat. Cook the batter just like normal pancakes. Flip them when they start to bubble at the sides and let cook for another minute or two.
Saturday, April 2, 2011
Friday, April 1, 2011
Wednesday, March 30, 2011
- Take some of the brown dough and make it into a rectangular prism so that the short sides measure 1 1/4 x 3/4" and place it so the longer edge (1 1/4") is parallel with your table.
- Next take a red piece of dough and make a rectangular prism with 3/4 x 1/2" short sides. Center this red rectangular strip on top of your first brown one with the longer edge (3/4") touching the brown dough.
- Then make two narrow rectangular prisms with the brown dough with the short sides measuring 3/4 x 1/4". Place them on both sides of the red rectangular piece of dough with the shorter edge (1/4") touching the brown base.
- Finally, make another brown rectangular prism with the short side measuring 3/4 x 1/4". Place that prism on top of the red prism and between the other two narrow brown prisms.
- Now smooth away the lines between the dough pieces and round the corners of your large rectangular prism. I find it easier to repeat this whole process multiple times with all of the dough to ensure that the shape of the mouth doesn't get distorted by working with too much dough at once.
- Once finished, wrap the shaped dough in plastic wrap and refrigerate till firm, around 30 minutes. When ready to bake, preheat the oven to 350°F. Take the dough out from the fridge and slice it into 1/8-inch pieces, placing them onto parchment lined baking sheets. Bake them for 12 minutes.
- Let them cool on the sheets for 5 minutes, then transfer them to a cooling rack. Once the cookies are totally cool, they can be filled.
- First pair up all your cookies by size. Only one cookie in each pair will need to be decorated (since the other cookie will be the bottom of the sandwich). Place the white chocolate ganache in a piping bag.
- Take one cookie from a pair and pipe a bit of filling in the center. Place the other cookie on top and carefully press the cookies together to spread out the filling to the edges. Repeat with the rest of the cookies.
black food coloring
Melt the bittersweet chocolate. Add a little bit of black food coloring and mix till evenly blended.Take a toothpick and dot on eyes on the cookies.