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Showing posts from 2006

Chicken Pot Pie

Chicken Pot Pie is a really satisfying and comforting dish to have on a cold and rainy day. Thickened with roux (pronounce "roo"; it's a flour and butter mixture) and brimming with lots of veggies, you can either eat it on its own or top it with a puff pastry for an extra carb loading. Rather than buying parts to cook this dish, I used the whole chicken. And I realised that poaching the chicken in chicken stock does make the chicken taste better. Not rocket science right, but somehow it just didn't dawn on me till now. A welcomed spin off from this dish is that we have a ready pot of simple chicken stock for our next meal of noodle soup. ********************************************* Chicken Pot Pie (adapted from Joy of Cooking - '97 ed.) ********************************************* :::: What you need :::: 1 whole chicken 2 Knorr's chicken cubes 2 medium carrots, cubed 3 celery stalks, cubed 1 onion, diced and divide into half 225 gm fresh white

How Much Is My Blog Worth?

My blog is worth $2,258.16 . How much is your blog worth? Just in case you are wondering where I have been up to since my last mystery shrouded post. Well, I might as well come clean about it. I have been researching into bread making for the past few weeks. Trying to field in as much information as I possibly could before I attempt to make bread again. Yes, I have made bread before and it wasn't very successful. My definition of a successful bread is a bread with soft and fluffy large holed crumb and nice crackling crust. Well, I am not quite done with my research yet, so there isn't anything to post on it. In any case, if you are still curious to find out how my little pet project turns out (or rather what it turns out), do come back and check on me again here.

In the midst of something ...

I haven't been posting much recently as I have been busying with a pet project that has been growing on my mind lately. So I decided to give it some proper attention this time round and see if it leads to anywhere. So Happy Holidays in advance! Hopefully, I would be back with some good news.

Yahoo! - Food

I have just noticed that Yahoo! has a section labelled " Food ". At one glance it may look like a Martha Stewart site, but it actually has a collective databank pulled from Martha Stewart,,, etc. Quite a time saver for me, as I usually visit these sites. From the site I found Polenta with Meat Sauce . I bought a bag of polenta some time ago (seems like I have lots in my pantry), and I have been looking for a good recipe to try. If you haven't heard of polenta, it is actually finely ground cornmeal. Cooking it takes as much as and effort as making risotto; stirring patiently by the hot stove. Leave it to the Italians to come up with good food and torture the cook! Well, the torture was reserved for Hubby in my case (^.^), who stirred the cornmeal smooth for a good 20 mins. This is our first time making polenta, and I think we didn't fare well. That explains why no photo .... *boo boo* Still have half a bag of polenta left in my pantry, so

Breaded Chicken Cutlets with Pasta

I have gotten a copy of Australian Women's Weekly - Eating In from the library last week and was immediately attracted to all the beautiful pictures in it. The pictures are defintely beautiful but the recipes just don't click on me somehow. However, they do give me ideas for dinner! The idea of this dish came from its Breaded Veal Cutlets with Gnocchi in Mushroom Sauce. No veal for me and no gnocchi here, so I had to improvise a little. Well, this dish took 65 mins from start to end, though doesn't really qualify as a jiffy meal, but it is definitely satisfyingly worth it.

Chicken Kebabs

While walking aimlessly at Plaza Singapura shopping mall the other day, I wandered into Daiso, a shop where everything it sells is for S$2. And the best part is that most of the things it sells are from Japan. So after handing baby over to Hubby, I grabbed a shopping basket and started dumping all sorts of things for the kitchen into the basket. Guess I am exactly the sort of target customers they are looking for - complusive shopper. When I saw these skewers, I thought making kebab would be a good execuse to buy it. So into the basket it went. Of course, as a complusive shopper I wouldn't just buy one set (comprise of 2 skewers), would I. No, I had to buy two sets of course! I marinated the chicken pieces in Ginger Soy Vinaigrette as suggested by Joy of Cooking, though I thought it strange. A vinaigrette as a marinate? Although the vinaigrette tasted good on its own, the kebabs came out so-so only. Next time I am going to make Teriyaki instead. Well, until next time then.

Thai Fish Cakes (Almost!)

The reason I added the word "almost" to the title of this post is because these Fish Cakes would be more Thai-like had I thrown in some chopped chillies to spice things up. However, as I thought that our little cherub might want a slice of the action (or Fish Cakes in this instance), so out went the chillies. The resulting Fish Cakes taste close to its counterparts we have tasted in restaurants, minus the spiciness though. Think: non-chilli otah. So, to upgrade it to adult food, I made a Thai Chilli Dipping sauce to go with it. Taste test result: Spicy, sour and more Thai-Like, of course! *********************************************** Thai Fish Cakes (adapted from Joy of Cooking - 1997 ed.) *********************************************** (A) 2 red chillies, deseeded (this is what I would have added) 1 shallot 2 cloves garlic 2 tbsp fish sauce 1 tsp salt 2 cm piece ginger, peeled 1 kaffir lime leave or some lime zest (B) 500 gm firm white fish fillets 1 lar

Crustless Quiche

Love quiche but hate to dabble with the tricky pastry? Either you buy off the shelf or try this method of making quiche. The best description I have for it: baked eggs. Since quiches are actually egg pies, so minus the crust it would be just baked eggs. Make sense? Hmm.... I found and made this recipe some time back when Hubby was on low-carb diet. Its really easy to make, especially with a food processor. As quiches are usually very accomodating, you will throw pretty much anything in it. I made mine with spinach and some leftover white button mushrooms. A really good yummy dish to have first thing in the morning. ****************************************** Crustless Spinach Quiche ****************************************** Olive oil 1 medium onion 200 gm white button mushrooms. sliced 250 gm fresh spinach, finely chopped 5 large eggs 250 gm ricotta cheese 250 gm cheddar cheese, shredded Salt and black pepper, to taste 1. Heat saucepan with olive oil and saute onions

Welcome on board BigFoot

I would like to welcome BigFoot on board to Dainty Bites as a contributor. BigFoot is my best friend and is an ardent fan in cooking and baking. I have invited her on board hope to bring a more varied experience in our cooking/baking quests and hopefully we could all share and learn something from each other. Sit tight and enjoy! Rene

Breaded Chicken Cutlets

Still flipping through my Joy of Cooking, we made these cutlets last night. I have tried making Martha Stewart's version before but it didn't quite make the mark. Joy's breaded crust is wonderfully crispy and easy to make. As I had bought more chicken breasts than called for, when I ran out of breadcrumbs, I merely dusted the chicken with seasoned flour and pan fried them. They looked kinda bare, don't you think?


Ever heard of SpongeBob Square Pants? If your answer is no, click here . And you probably need to lighten up and live "The SpongeBob Way" once in a while. (^.^) If yes, you would know that the nothing-can-put-him-down SpongeBob works at a diner call The Krusty Krab, frying up all the Krabby Patties. Whenever I hear that name, I would think of crabcakes, although I won't know for certain if SpongeBob is flipping crabcakes or not (looks like beef patties from the cartoon). While packing my little cherub's toy box on Sunday, I saw her book set of SpongeBob books and I thought, hey, let's make some Krabby Patties! I dug up a pack of crabmeat and anxiously flipped my Joy of Cooking. The recipe was easy, but the hardest part I think was having to wait for an hour or two for the breadcrumbs to set before frying. This is my first time making crabcakes and I am quite happy with them. Hubby happily chomped down most of them with Tobasco sauce and our little one swiped

Banana Muffins

I have owned this Scones, Muffins and Teatime Treats by Family Circle for the longest time. I would think that this is probably my first cookbook I have ever bought. The pages are yellow and well-thumbed, however not from cooking from it, but reading the recipes over and over again (remember that this is my first cookbook and probably exhibiting signs of a budding cookbook addict!). So far I have only made a few of the recipes in it and this Banana Muffins is by far the best! I make it countless times and still in love with it. At times instead of making muffins, I would baking it in a loaf pan and slice it. I bought the paper cups from a SKP shop, perhaps due to my lack of skills in portioning the batter, somehow the muffins turned out loop-sided. *Sigh* Anyway, here is a cross section of the muffin. ***************************************** Banana Muffins (Adapted from Family Circle's Scones, Muffins and Teatime Treats) ***************************************** 3 cups self r

Mac & Cheese

Inspired by Evan 's Mac & Cheese , this is my version adapted from Good Housekepping Illustrated Cookbook . My first attempt at making this dish was at least 2 or 3 years ago, which was a complete disaster! After that, the only Mac & Cheese I ever eaten were from either Seah Street Deli's or Kenny Roger's. I was quite upset about the failed Mac & Cheese since the recipe is from, a site which I trust (or should I say trusted) implicitly. Well, maybe something just didn't work out then. Anyway, Good Housekeeping's rendition is good enough, but perhaps I ought to have invested in a better cheese (maybe say Kraft's Velveeta?). Instead of using butter to saute the onions, I substituted it with drippings from my roast chicken previously and it gives an added flavour to it. If I am ever to make it again, I would perhaps add cubed ham or bacon bits to it to satisfy our carnivorus tastes! (^.^)


Over in this part of the world, we spell chilli with double Ls, but in US, it is one less. There are two definitions for it: (1) very hot and finely tapering pepper of special pungency; or (2) ground beef and chilli peppers or chilli powder often with tomatoes and kidney beans. Our case in view is, of course, the latter. I don't quite know why I was attracted to chilli in the first place. Maybe it is the novelty of Mexican cuisine thingy, maybe it is the generous amount of yummy ground beef swimming in a thick spicy gravy. Whatever the reason, my first attempt at making chilli was at least 2 years ago from a recipe found at The resulting dish was absolutely wonderful for a first timer. However, I didn't really like the idea of relying on the El Paso Chili pre-mix as it might (or should I have said certainly) contain MSG. So the search for a chilli recipe which starts from scratch began. Then last week, I came by this recipe at Though the ini

Soya Sauce Chicken

Another dish from Betty Saw. The title of the dish doesn't fully describe what this dish is really about. Initially I had thought that it was the soya sauce chicken sold at chicken rice stalls ( jiang-you-ji in Chinese) . I think that a better name for this dish would be Braised Chicken with Mushrooms, Spring Onions and Ginger. Again, needless to say, kudos to Ms Betty Saw, the dish was delicious.

Tandoori Chicken

This is my version of Betty Saw's tandoori chicken sans the red food colouring. I love spicies and I love anything that is spicy. The only reason why I haven't attempted this earlier is because the marinate calls for DIY Garam Marsala, which is a mayriad of aromatic ground spices. (More info on Garam Marsala here .) It would have been easier if I had bought it off the shelf, but I thought it would be more fun if I try my hand at it. Then the procastinating monster took over. Thank goodness I managed to kick the monster off in the b**t and here's my tandoor chicken (finally!). As a side note, I have been searching for a Betty Saw Fan Club or something equivalent. As I have been trying out quite a few of her recipes, I wonder if there are anyone out there trying her recipes too and perhaps we could share experiences. Something similar to this site Joyful Cooking . The author of the blog cooks mainly from the book Joy of Cooking and shares her experiences. I would have love


I have always loved one-pot cooking. It is so convenient. Just dump it right in and cook. That's why I love my slow cooker. The ang-mohs call one-pot/one-dish meals as casseroles. Whatever the name, it really is a time saver. Over the weekend, I turned on my slow cooker again and made more lentil soup. This soup is much richer than the previous Lentil and Ham Soup as it has lots of sausages in it. Initially, the soup tasted just right, but the leftovers can be quite salty. Perhaps when reheated, the water content reduces hence making it more concentrated. But otherwise, this is really a tasty and hearty soup which goes really well with a crusty bread. Here's my Slow Cooker Lentils and Sausage *************************************** Slow Cooker Lentils and Sausage (adapted from ) *************************************** 450 gm dry green lentils 1 (14.5oz) can diced tomatoes 1.4 litres of water 1 Knorr beef stock cube (optional) 1 carrot, diced 1 celery, diced

Weekday Dinner

Made this wonderful creamy potato soup once the last drops of clam chowder disappeared. Got this recipe from I am a big fan of cream and/or cheese soups, but as my "underwriter" is trying to pare down his weight, all these calorie-laden soups will be KIV-ed or cooked very infrequently. This is the Apple Coleslaw I mentioned previously . My usual roast chicken.

Slow Cooker Clam Chowder

I once heard Hubby commented that he likes chowders and especially clam chowder, so I filed that in memory under "KIV". I was quite hesitant about cooking clam chowders of all chowders cos I am not really a big fan of clams. Again, browsing at, I found this recipe and thought maybe I would give it a shot. Unfortunately, the chowder as it was too thick and creamy for me due to the huge amount of evaporated milk used. But Hubby said loves the chowder and finished almost the whole pot by himself. Taking the chowder as a standalone, I find it rather rich, so Hubby suggested having it with some butter biscuits (think Ritz Crackers) or using it as a dip for steamed broccoli and cauliflower. Both serving suggest is quite good as it tones down the creaminess. Note: If you are interested the try the above recipe, please leave the evaporated milk out and cook on HIGH for 4-5 hour or LOW for 9-11 hours. Add the evaporated milk together with the clams and then cook for

Lentil and Ham Soup

I have been neglecting my slow cooker for a while as I explored other recipes. So I thought that this recipe might be a good way to get back to my slow cooker cooking again since I have a few bags of lentils sitting around in my pantry. I bought these lentils for the baby, but I think the experiments didn't go well, so I ended up with a bag each of yellow, red and green lentils. =( I have been searching around for recipes on lentils and polenta (not to cook them together!), and found this soup recipe on The long hours of cooking (11 hours!) was torturous. Why? The cooking aroma of the soup permeated every corner of my house and making us hungry in our sleep (cos we started the cooker going at night). The cooked lentils gave the soup a creamy texture. Though I think it would be good enough as a standalone, Hubby felt that we needed to buff it up with carbo and hence the pasta. All said, this is a hearty and wonderful soup which I think is definitely a keeper! *****


I have tried my hand at pizza making a few times with reasonable success, thanks to this easy to follow recipe from New York Times. Unfortunately, they no longer run the special segment called Cooking With Times anymore and so this recipe also disappeared together with all the other wonderful archives on their site. After making the dough, I left it in my fridge for close to 24 hours (not intentional though) and the dough seems to taste slightly better than the previous times I made it with only 90 min of proofing. I guess 90 min is the bare minimum proofing required and anything longer is just a plus. Toppings are just about anything goes! But anything mestled between a generously curtain of mozzarella cheese and a wonderful thin crust is good enough for me! ********************************** Pizza Dough (adapted from NYTimes) ********************************** 1 tbsp active dry yeast 3 1/2 cups plain flour 1 tsp salt 2 tbsp olive oil 1. Pour 1/2 cup warm water (about 45 degC) in

From Our Weekend Kitchen

In my attempt to make a further dent to clear my fridge and pantry, I did a quick stock take and realised that I have quite a few odd stuff sitting around. So I ended up making foods that doesn't go with each other. Does it make sense? No? Well, see below and see if you can figure out what I meant. ~ Marinated Sun-Dried Tomatoes ~ I had once made sun-dried tomato butter and it was really delicious. But the bad thing was that the butter had to be consumed within a week (yes, all 125 gm of it!), that's why I haven't the courage to attempt it again. Then recently, I partook a nice roast chicken pita sandwich onboard a plane and it had a nice and juicy piece of sun-dried tomato in it. The combination was really wonderful and made me yearn to taste it again. So here's my marinated sun-dried tomatoes. *************************************** Marinated Sun-Dried Tomatoes (adapted from ) ************************************** 120 gm sun-dried tomatoes (not packe

Quotable Quotes

Non Food Related Post Many donkey years ago, when we were still subscribing to Readers' Digest, I would often find myself looking forward to the next issue for two columns: Joke of the Day and Quotable Quotes. I had always felt that people who were quoted for such comments had to be very smart (but today only the dumb ones receive such limelight) and always enjoy spending time thinking about what they had said. In the many years that followed, I have always looked out for meaningful quotatons for inspirations and encouragement. The following are some of the funnier (if not cynical) ones which I would like to share. In theory there is no difference between theory and practice. But in practice, there is. I find that the harder I work, the more luck I seem to have. Each problem that I solved became a rule which served afterwards to solve other problems. Whether you think you can or that you can't, you are usually right. The only way to get rid of temptation is to yield to it.

Post Korean Drama Serial

For the past week, Hubby and I have been busy being couch potatoes. We were, or rather I was, watching Korean drama series (My Girl) after baby dropped off to dreamland. So our meals have been those zippy, no-frills one dish meals. Nothing photo worthy until yesterday. Finished the drama serial the day before. (^.^) Adapted from our dinner saviour (aka Betty Saw), we made this fried kway teow with chicken and asparagus. And stir fried clear-the-fridge-of-vegetables medley with prawns. Currently, nursing an ulcer after eating the whole cream cheese brownie by myself. *Ouch* But no regrets! =P

Sunday Dinner

Hubby made these for our Sunday dinner: Mrs Leong's Five Spice Chicken Ma Po Tofu Spicy Brinjal It has been ages since we took out Mrs Leong cookbooks, so I thought that maybe for a change we could pick out something from there. The Five Spice Chicken, which is from Mrs Leong's Festive Cooking, was supposed to be deep fried, but I asked Hubby to change that to pan fry instead. It tasted wonderful and I bet it would even taste better if used for BBQ. After eating out for the last few days, we are already sick of outside food and it feels really good to be able to eat some home cooked food again. Better yet for me - cooked by Hubby! (^.^)

Cream Cheese Brownie

Classic chocolatey brownie marbleised with luscious cream cheese. Need I say more? *********************************** Cream Cheese Brownies (from Baking Illustrated) ************************************* Brownie base: 100g plain flour 1/4 tsp salt 1/2 tsp baking powder 70g dark chocolate, broken into pieces 100g plain chocolate, broken into pieces 120g unsalted butter, cut into small cubes 1 cup sugar 2 tsp vanilla extract 3 large eggs Cream cheese filling: 1 (8 oz) block cream cheese, at room temperature 1/4 cup sugar 1/2 tsp vanilla extract 1 egg yolk 1. Whisk flour, salt and baking powder together. Set aside. 2. Melt the chocolates and butter. 3. Whisk in sugar and vanilla extract. 4. Whisk in eggs, one at a time. Mix sure well combined before adding the next. 5. When the chocolate mixture is smooth and shiny, whisk in the flour mixture. Set aside. 6. Cream the cream cheese, sugar, egg yolk and vanilla extract until smooth. 7. Pour half of chocolate mixture and drop dollo

Baby Food - Fruity Moroccan Chicken

While flipping through the Baby Healthy Eating Planner , a book I got from the library, I saw this interesting recipe which I thought would be a good start to get our little cherub exposed to more food. Unfortunately, she didn't care much for it and barely took 5 mouthfuls before retching everything up. *Sigh* So in the end, Mommy and Daddy had it for lunch. Hubby ate it with angel hair pasta while I had mine with couscous. It was yummy, albeit being slightly sweet for adult taste. Another plus in preparing this dish is that all the prep work are done using a food processor. I like this book for the recipes in the book are meant for food which can actually be eaten by adults too! If anyone has the misconception that baby food are yucky food, think again. Erm, maybe I am trying to comfort myself here, cos I foresee that I would be eating quite a bit of her food if I am to try more recipes from this book! Haha... ***************************************** Fruity Moroccan Chicken

Beef Hor Fun and Loh Han Zai

Made Beef Hor Fun and Loh Han Zai for dinner last night. The Hor Fun recipe was taken from and I find that it is quite alot of work and the taste was only average. It is unlike those we would find from any zi-char stalls here, perhaps it is Malaysian style. Or perhaps it is just Amy Beh. We have tried a few of her recipes before and I must say that either she or The Star didn't have very good proof readers/editors. Her recipes are at times unclear or mixed up. Eg. In this Beef Hor Fun recipe, the sauce ingredients (B) was added to fry the noodles (!!) and then you are suppose to have some more sauce ingredients to add to the pan to make the gravy (!!??). Hubby commented that it was little wonder why she never made it to publish as many books as his " girlfriend " (I suppose was her greatest competitor in the local scene). Here is our Beef Hor Fun: We also made Loh Han Zai to make up for the lack of veggies in our Hor Fun. This dish was adapted from a recip

Corn Muffins ala Kenny Rogers

Saw this corn muffin recipe from Evan's page and I knew that I must make roasted chicken again so as to go with this corn muffin. Erm... sounds a bit like the tail waggin the dog, but I just want to create my complete Kenny Rogers experience last Saturday night. Instead of making them into muffins, I baked it in my Pyrex dish and then cut them up. As I only managed to get medium grind corn meal (from Cold Storage), the resultant texture was slightly coarse and, just like Evan had described, it has a crunchy bite to it. But still, it is definitely a keeper!

What's for dinner?

This is the million dollar question which hubby and I try to dodge when being asked by the other. Going by what we have been eating for the last 2 weeks or so, I would say that we are now in a dinner rut. During our DINK-y days, we eat out quite often. Now, if we are able to dine out once a week, we would consider ourselves blessed. Guess I have ran out of steam for now. =( So, please bear with me while I look for new inspirations of what to cook and share it on this page.

A Baker's Secret?

I am currently reading Confessions of a French Baker . If I ever have a chance to visit France (or any part of Europe, for that matter), I would visit all the bakeries I can find and raid the shelves while my money lasts. And then maybe I, too, will have that secret grin on my face like the one of Peter Reinhart's apprentice. But until then, I would have to be contented with drooling at those lovely loaves from pictures and imagine their wonderful aromas. Anyways, back to the book. One of the concepts that the French Baker let on was the princple of 56. What that means is that the temperature of the water, flour and kitchen air must add up to 56 degC. Example given: Water temperature - 14 degC Flour temperature - 20 degC Room temperature- 22 degC Hmm... Now considering Singapore climate with room temperature averaging at 29 degC, doesn't that mean that we have the water and flour must be refrigerated to something like this: Water temperature - 11 degC Flour temperature - 1

Chilli-Garlic Roast Chicken

We are still quite hooked on roast chicken and decided to venture into something more interesting. Took this recipe from The All New Joy Of Cooking but made some changes to it as the original recipe calls for 3/4 cup jalepeno chillies which I have no idea where to find. The marinate is really yummy and packs a punch if you are as liberal with the chillies as I did. For some carbo, I just made pasta and did a sinful thing. I tossed the roast chicken drippings with the pasta! (Not pictured here.) Yum! Will be keeper for future BBQ sessions. ********************************************** Chilli-Garlic Roast Chicken (adapted from The All New Joy of Cooking) ********************************************** 1 chicken, quartered Spice ingredients: 10 fresh red chillies, de-seed 7 chilli padi (bird's eye chilli) 1/2 cup garlic 1/2 olive oil 2 tbsp black peppercorn, slightly crushed 1 tbsp salt 2 tsp chilli powder zest of 1 lemon 1. Blend/Grind the spice ingredients to

Baked Mushroom Rice

Hubby made this for dinner on Saturday night. This is a no-fuss dish that can be put together in no time. For those of you who are not in the mood to do too many dishes, give this a try. Just dump all the ingredients into a mixing bowl. Mix well and pour it into a baking dish. Cover and off to the oven it goes. The original recipe is from and I modified it after reading all the comments about it being too dry. I also added some greens for a more balanced meal. *********************************************** Baked Mushroon Rice (adapted from *********************************************** 1 1/2 cups uncooked rice, washed and drained 1 can (10.75oz) condensed cream of mushroom soup 1 cup veggie broth (or water) 1 cup water 1 medium onion, chopped 250gm fresh button mushrooms ( 1 can of button mushrooms), sliced 200gm fresh baby asparagus, cut into matchstick length 1 tsp dried parsley 1 tsp dried oregano black pepper to taste 1. Preheat ov

When a dish became two

Inspired by another recipe from, I decided to give Amy Beh's Braised Fish with Beancurd in Claypot a try. I forgot to ask the fishmonger to fillet the red snapper for me and given that I am sorely lacking of skills in the knife department, I had to pan fry the fish whole (with 3 slits on each side of the fish). Frying fish is really challenging and a messy affair too. Well, cleaning up at 3 a.m. is not fun at all. What was I doing up at that time, you wonder? That's another story. I managed to make a decent frying of the fish and had a crunchy golden brown skin. That was when Hubby decided that it would be such a waste of effort to dump all the crispy fish to braise. So Hubby proceeded to make the sauce with the intention of serving them separately. However, the sauce has so many other ingredients in it that it was practically a tofu dish on its own. That's how we ended up two dishes instead of one. Here's my braised fish with beancurd minus the fish! Pe

Unanswered comments

I just realised to my horror that you people out there reading my humble page have actually left me messages and comments which I never knew about until a minute ago! My most sincere apologies. I think it has something to do with my settings and I will see to it immediately. Thank you all for dropping by and all your words of support.

Stir Fried Beef with Spring Onions and Ginger

I love any stir fried combinations of spring onions and ginger. Be it beef, fish or venison. But I have never had any recipe to prepare them at home until now. Made the stir fried beef and it was really yummy. (^.^) Reminds me of my mom's version but made with pork liver.

Kuali's Pork Ribs Curry

I have been scouring's recipe for a while and there are lots of recipes which I haven't seen anywhere. An example would be this pork ribs curry. My mum makes a sure-fire curry of this, but I have never attempted to learn from her cos she cooks with her senses rather than measurements. How to learn? Hmm... Anyway, Amy Beh's rendition of this dish is quite satisfying and is going to be a keeper for me. ***************************************** Pork Ribs Curry (adapted from Amy Beh at ***************************************** 1.5kg pork ribs, chopped into bite size (ask butcher for meaty parts) 3 medium size potatoes, peeled and cut into wedges 3 tbsp cooking cook 1 can (405 gm) evaporated milk Seasoning (A): 1 tbsp light soy sauce 1/2 tsp salt 1/2 tsp sugar Spices (B): blended 12 shallots 3 cloves garlic 2.5 cm ginger 3 candlenuts 5 chilli padi (bird's eye chilli) 3 long fresh red chilli 2.5 tbsp meat curry powder Spices (C):

Scratch... scratch

Guess what turned up inside my slow cooker today? We had braised chicken feet in soy sauce. Yes! Chicken feet! If you are squeamish about chicken feet, then read no further. Yesterday was grocery shopping day and Hubby as usual dropped by the chicken seller's stall and placed our order. Then he saw some chicken feet and on a whim, the ordered them as well. I thought that maybe I heard him wrongly, but when I saw the seller packing them in, the first thing that came to my mind was "Whoa! It is going to be interesting." (reads: Don't know what will be coming out of the kitchen today). Flipping through his girlfriend's book and studying it intensely, he then busied himself in the kitchen for a good hour. After that when he was done with the cleaning up, a wonderful smell of braising soy sauce wafted from kitchen. According to the recipe, the chicken feet must be deep fried before braising, but since hubby was not in the mood to do major cleaning we skipped this s

Chicken Debal Curry (photo)

For some reason beyond me, I can't get this pic into the last post, so here it is. Don't be put off by the thick layer of oil in the photo if you intend to try the recipe. It is necessary for the ground ingredients to fry properly. Just skim it off before serving.

Back into the kitchen

I used to be a big fan of Kenny Rogers Rotissries here for many years. But of late, I felt that the quality of the food served has taken a plunge. However, I must add that their Corn Muffins still taste as good as ever and I would sometimes just pop by to pick up a few whenever cravings hit. I love roast chicken. Be it Chinese roast chicken or otherwise, I want them all. One of my ex-office workers mentioned that she would prefer to roast her own chicken whenever time permits than to buy over the counter. Now, I fully understand what she meant. Last Saturday, I made oven Roast Chicken. After a quick research from The All New Joy of Cooking, I can't believe how simple it was. I came across a blog somewhere, that advised quartering the chicken and roast it skin side up is faster than roasting a whole chicken. So I rubbed my quartered chicken generously with salt and ground black pepper and then drizzled it with an avalanche of melted butter and placed them skin side up on an oiled b


~ Voracious ~ Crustless Quiche Slow Cooker Lentils and Sausages Shrimp Fettuccine with Wine Sauce Chilli-Garlic Roast Chicken Baked Mushroom Rice Pork Ribs Curry Chicken Debal Curry Sichuan Boiled Beef Slices in Fiery Sauce Cabbage Rolls Spaghetti with Meatballs Savoury Pepper Steak Drunken Prawns Gung Bo Chicken Italian Pot Roast Pho - Vietnamese Beef and Noodle Soup Braised Duck Wanton with Chilli Oil and Sichuan Pepper ~ Go Alongs ~ Thai Fish Cakes Eggplant Marsala Apple Coleslaw ~ Zuppa ~ Slow Cooker Lentil and Ham Soup Ginseng Chicken Soup ~ Sweet Morsels ~ Banana Muffins Chewy, Fudgy Triple Chocolate Brownie Cream Cheese Brownie ~ Grab Bag ~ Thai Chilli Dipping Sauce Pizza Dough Marinated Sun-Dried Tomatoes Hainanese Chicken Rice Chilli Bread Crumbs ~ For Little Ones ~ Fruity Moroccan Chicken


Just back from my 3 weeks stint of being a SAHM as the baby sitter (aka. Hubby) was away. Caring for a 12 months' old tot left me no time for any cooking experiments. I did cook, but just repeating some of the usual dishes I had already blogged about. Now that Hubby is back, I am looking forward to getting back into my experiments again. So hopefully, I will be able to get down to those recipes I have earmarked for a long time.

Oriental Daze

Hubby and I have been burning midnight oil watching Korean drama "Green Rose". It is super addictive to the point that we always hurriedly cook our dinner and pile our food on our plates and park our bums on the sofa till wee hours in the morning. @_@ Our quickie meals so far have been Oriental (*Sigh* Yes, Hubby prevails.) one dish with meat and veggies in it. So we made: ~ Claypot Beancurd with Minced Meat ~ This is the second time Hubby made this dish. It seems to me that this taste much better than the previous one. Perhaps the fact that he added pan fried egg tofu this time round rather than just adding uncooked plain tofu. His pan-frying of the egg tofu gave me inspiration to do the same for our little tot's dinner. If you haven't already tried it, just dump sliced egg tofu into a frying pan until the surface blisters, and it is just delicious on its own. Well, perhaps preparing kiddy food has rubbed off some healthy eating aspect into my diet, that I tend

Quick Guide to Ingredients in Malay

For the past few days, I have been exploring the recipes in Kuali and gotten utterly confused by the ingredients in Malay names. Below is a quick guide to some of the common ingredients that I have seen appearing frequently. Kayu manis – Cinnamon sticks Jintan manis – Fennel seeds Jintan putih – Cumin seeds Ketumbar – Coriander Kunyit basah – Turmeric root Serai – Lemongrass Daun kemangi – A type of basil Daun kesum – Laksa leaf Bunga kantan – Wild ginger flower buds Lengkuas – Galangal Santan – Coconut milk Buah keras - Candlenuts Kerisik - Fried grated coconut Biji sawi - Mustard seeds Halba - Fenugreek Reference sites: Malaysian Cuisine I am still trying to figure out the following: Pati santan - ? General santan - ? (What’s the difference between the two??) ********************************************************** Addendum: Pati satan means coconut cream.

Tart and Quiche

Here's my Strawberry tart. (Think I need more work with the decorations.) Here is a close up view. The combination of the sweet creme patisserie and strawberries was just wonderful. I have so much of the creme left, I brought it to office today just to dip the leftover strawberries! Absolutely sinful! Here is my Swiss Cheese Quiche. The dough was not rolled up the proper way, and I had to do patch work to get it into the flan pan. The end result: cracks on the crust. =<> Here is a slice of the Quiche. Yes, I think I look like a terrible miser for the thin pathetic filling on the quiche. Well, hear me out. I made the filling with a recipe for a 8 or 9 inch crust. However, as my 8 inch flan pan was in use by the strawberry, I had to use my 10 inch flan pan. And the feather-brained me forgot to adjust the filling accordingly! *Hmphh...* All in all, I would say that Mrs Child's recipes for the dough and quiche are worth the effort. Oh yes, and also Mr. Pepin's crem