Archive for category Western
Yummy Juicy Pork Neck Steak with Apple sauce
Posted by blurcheryl in Healthy, My Cook Book, Pork, Western on August 22, 2011
I made a bottle of applesauce from the remaining red apples in the fridge that I’ve kept for about 2 months.
*screams* That is long right? The apples are still in pretty good condition, did not wrinkle or turn bad, just less crunchy. So I prefer to cook it instead of throwing the apples into the bin.
To make applesauce
1. Core the apple and cut into wedges
2. Cook the apple with sugar until soft.
3. Use a blender to blend the apple until it became smooth paste.
Then the applesauce was left in the fridge for another month until I made a pork steak recently.
I bought 2 slice of pork neck steak cut from Cold Storage and its a good size to make steak. The marbling meat makes this an ideal cut for a juicy succulent meat to be grilled, bake or even pan fried. Look at the meat, it is so nice!!
All I did was rub some salt on the meat, add freshly ground pepper and pan fried with a little butter for about 8-10 minutes depending the steak thickness. Remove the meat and set aside to cool.
Deglaze the pan with a little bit of water, add a teaspoon of olive oil and squeeze a bit of lemon juice into the pan.
While doing that, I boiled some fresh potatoes in salted water until soft. Then cut the potatoes into wedges and throw it into the pan with all the juicy bits and coat potatoes with the sauce. Remove from heat and serve.
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TalkChef Bruschetta
Posted by blurcheryl in 30 minute Quickmeal, Bake, Bread, Cheese, Healthy, Just Food, My Cook Book, The Husband & Wife Daily, Western on July 12, 2011
I guess I am not very good with making a quick 5 minute meal or perhaps the person who is lazier than me has a better idea on how to make this simple finger good food. I said this because I charred the first half of the french bread after I got carried away watching food channel.
My hubby’s face was as black and charred as the charcoal after that. heheheh He said he dont like wasting food so I still put the black bread on his plate. *palm on my face*
This time, with the other half of the french bread left and his supervision – hmm the appetizer turn out not bad!! Even better!
For your info, he doesn’t know how to cook but he seems to have many ideas when comes to food. I shall say he is a TalkChef! Talk only! In this circumstances I am the executor, sous chef he call it.
This bruschetta was his idea. Toasted French Bread Bruschetta with Garlic butter, top with Cheese, Salami and mustard.
Whet your appetite with Garlic Tomato Puree
Posted by blurcheryl in 30 minute Quickmeal, Healthy, My Cook Book, Salad, Western on June 30, 2011
First time write in Malay
Satu Biji Tomato dibiarkan di dalam peti sejuk sejak dua minggu yang lalu. Sebelum ia rosak saya terpaksa memikirkan satu resipi untuk memasaknya. Tetapi saya malas nak masak, tak ada apa-apa yang nak dimasak, tiada ilham.
Sudah ada pengisar baru kat dapur mestilah kena guna, nanti abang marah tak baik lah. Jadi saya buat pes tomato sajalah. Kan Senang? Bunuh dua burung dengan satu batu (kill two birds with one stone).
Pes ni, bukan pes biasa tau? Tak boleh buat pes pasta dengan satu biji tomato je, jadi kena buat sesuatu yang mudah dan boleh disimpan berbulan-bulan ke. Oleh sedemikian saya memutuskan untuk buat pes macam salsa.
Orait la, inilah resipinya. Aku tulis bahasa orang putihlah, nanti ada orang tak paham.
Recipe for Tomato Garlic Sauce.
Firstly, peel and chop 2 cloves of garlic and one tomato. Add Garlic and tomato into the blender, squeeze 1/3 of lemon juice, season with salt and puree. Turn on heat, add 1 teaspoon of olive oil into a pan, add the tomato garlic puree and cook in slow heat for 10 minutes. Let the tomato and garlic puree to cool before transfer to a jar with airtight lid. Keep in the fridge for up to 3 months.
Nikmatilah pes tomato ini dengan pelbagai makanan dan pelbagai cara. Saya gunakannya untuk mee sejuk, roti panjang perancis dalam bahasa orang putih baguette, untuk tortilla pun boleh, dimakan bersama sayur mentah yang dipanggil salad tu pun boleh, guna sebagai sos celup ke, makan bersama ubi kentang bakar ke.. idea tak terhingga macam mana nak makan ni.
Silalah cuba!
TweetFried Souffle? Yes, you read that right!!
Posted by blurcheryl in 30 minute Quickmeal, Asian, Bake, Egg, My Cook Book, Pork, Soup, Vegetable, Western on June 23, 2011
I am sure everyone know what is Souffle. Maybe have not tasted one, but heard of the Souffle word at least. HK movies always show them so high class, order souffle as dessert geh!
But have you heard of Fried souffle? Again maybe not.
Perhaps it doesn’t sound rational to fried the souffle. Does the idea bother you?
Try not okay?! The fried souffle is on the savoury side, the sweet sugar is absent from this recipe.
First of all, beat the egg white by using the hand whisk until the egg whites are fluffy and stiff. I’ve got 4 egg whites in it, it turn out quite a lot, so I suggest 3 egg whites would be sufficient for 2 person.
The seperated egg yolks, add in salt, pepper, chilli flakes a bit ( I notice that I put chilli flakes in everything I cook 
), if you have chicken cubes, maybe a half a cube, or you may add a teaspoon of fish sauce its all up to you. Finely chopped onion can be added too. Stir the egg yolk and whatever ingredients you want to put i.
Then fold in the egg mixure into the egg whites gently. Make sure its well combine try not to over ly done it or you’ll loose all the air in the egg souffle. Use a pan, drizzle over olive oil and pan fry the Egg souffle until golden brown.
Tadaa!! Fried Souffle done!
To serve the dish my way, make some bacon crumbly, add in nuts (I put here Pecan but not so nice, I think substitute with walnut would be better), some kwailo spinach, mushroom sauce (its actually Campbell Soup that I use so that I can drink the soup too). Malaysian being Malaysian, for the love of Chilli, you can eat this with Chilli sauce. Why not right? Kampung Koh Garlic Chilli lagi best. haha
Hope you will enjoy this recipe creation of mine! haha
TweetPork Stew with Red wine
Posted by blurcheryl in My Cook Book, Pork, Soup, Western on June 21, 2011
These are the vegetable left at home. So I cut them in uniform size, small cubes. I need make a quick meal, its all unplanned and I have no time to waste for making the stew in an hour. Then I remembers I have the most useful pot on earth! The pressure cooker!! Jeng Jeng Jeng..bring out the Tefal Clipso Modulo to save my day.
For the meat, usually people use beef or lamb, I dont have any of it. The only meat I have in the freezer is pork. I always buy pork with skin on just in case I want to roast it, or make mince pork or make lard.
To make the stew, firstly sear all sides of the pork, add in several garlic cloves, dump in all the vegetable prepared earlier, add in a pinch of salt, pepper, herbs like basil and rosemary. Give it all a good fry allowing the herbs to infuse inside the pot.
Then add in half a bottle of red wine into the pot. Add another 500ml of chicken stock, close the lid of the pressure cooker and bring to boil. When the contents in the pressure cooker is boiling on high heat, reduce to low fire and continue boiling for 40mins.
After that, turn off the heat, and alllow the gas pressure to disperse slowly. It will take about 10-15 minutes. By now the meat is tender and cooked real well, the juice from the stew is really fragrant and sweet. The aromas is superb. Remove the meat from the pot and pull the meat to smaller pieces, or you can cut it into smaller chunks.
The juice from the stew is still watery now, so just use a tablespoon of flour, add with a bit of water to dissolve it nicely and pour it into the soup. Boil and keep stirring, add more salt if you like and then dump in all the chunky meat back to the stew.
A quick stir, and its ready to serve!
Something Macaroni Bread Spread
Posted by blurcheryl in Bake, My Cook Book, Pork, Western on March 30, 2011
Its a weekday, and I want to cook something for dinner, something simple, someting filling but not so fattening, something that we can eat and last us at least a couple of hours before I can get hungry and my stomach start growling again. I have really good digestion that’s why I am fat I think. I don’t want to think about food or snack on chocolate before bedtime… so I come up with this dish.
Firstly line the baking sheet with baking paper something like in the photo.
Then cut the bread to fill into the baking sheet. Fill all the gap with smaller piece of bread. Then use some force from your hand to compress the bread.
Then pour in generous egg mixture onto the bread. No measurement here so its up to individual. Here, I put about 3 -4 tablespoon of the egg mixture from a total of 4-5 eggs.
At the same time, I also cook the onion omelette. Add salt to taste please… Then spread the omelette on top of the bread evenly.
Then spread a can of Macaroni Cheese on top of the omelette. Again, spread evenly. You can also add some mozarella cheese in between, but I don’t have any at that moment. Add some ground pepper and also salt. Or may even top it with parmesan cheese.
I also add some thinly slices of potato! See how thin it is! Almost transparent kekekekeke
This is how it looks before bake.
After bake for 30 mins at 150C. Nice or not? Golden Brown colour
Cut into big Square and Serve while its still hot. I like spicy so I also add some chili flakes later.
Upclose..
This is a must try recipe!! You may substitute the wholemeal bread with whitebread if you doesn’t like the bread’s rough texture.
TweetA Bugger’s Burger
Posted by blurcheryl in Bread, My Cook Book, Western on March 23, 2011
Once upon a time, the bugger want to make burger. Then he bought the meat patty, judging by the price and thickness, ignores branding altogether. Then the meat patty kept in the fridge for 2 weeks or more, almost not seeing light anymore as the bugger does not know where to get the burger bun.
One day, the bugger cannot wait anymore longer, he wants to rock Mrshomely’s kitchen, so he drove to about 5 shops around the neighbourhood in search for the bun, at last *background music Queen’s: We are the Champion* the bugger decided to turn to Ayamas to check if there’s any bun sold there. Genius!! Its sold there!!
Wonder who supplied the bun to Ayamas?
The bugger is actually my husband. Dunwan to refer him as the bugger already la, since he so nice make the burger for me [He doesn't know how to cook and become ambitious to make one so I let him]
Look my Yeobo making burger… of course the wife keep an eye on what he’s doing
Also make some Black Pepper Sauce to coat the meat patty
Warm the bun in the oven
The idea is to wrap the egg omelette with the meat patty. Of course the omelette is done by me and also the wrapping part. Yeobo claim to be too busy doing other thing.
Tadaaa!!! With generous vegetables: The Bugger’s Burger
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Colourful Vegetable Terrine
Posted by blurcheryl in Lamb, My Cook Book, Vegetable, Western on February 23, 2011
I made this on Sunday while Hubby went to Golf. I am really in good mood that day because I have increased endorphins in my body which makes me happy, if you exercise you will also feel the same effect. You can also eat chocolate to get similar effect but the side effect was putting on weight, that’s all. If you suspect you are mentally ill, eat some chocolate and seek medical attention, oh! just so you know chocolate is a psychotic psychoactive food.
I am S E R I O U S L Y out of topic.
I’d like to share the latest recipe I tried and hope you can enjoy it as much as my husband. He gave me thumbs up for the cold dish even said that this is the kind of food where I can make it for Pot Luck!
The Ingredients that you need: You can have different variations depend on your own personal preferences.- Zucchini -slice
- Carrot -slice
- Tomato – Juice it and slice
- Choy sum or other vegetable of preference
- Garlic- Chopped
- Cheese
- Tomato Juice – 400ml
- Gelatine Powder – 2 tablespoon
- Minced Lamb
- Olive Oil
- Baking Tin as mould
- Shiitake mushroom
- Enoki Mushroom
- Balsamic Vinegar
- 1 cube of chicken stock
For the tomatoes, cut into half and squeeze out the juice and seeds into a bowl. Keep aside. Slice the tomatoes after that. Also prepare a bottle of spagetti sauce or you may substitute the spagetti sauce with can tomato juice, you’ll need about 500ml of that. 1 packet of 2-3 tablespoon of gelatine powder.
Optional: Prepare 5 cloves of chopped garlic for garnishin later if you prefer and also 2 stalks of choysum or other vegetables, chopped as shown in the photo.
Also slice carrot thinly lengthwise again.
You’ll also need a mould to make the terrine. I use my Rectangular shape Freezermate tupperware as a mould, line it with plastic cling wrap. Make sure the plastic cling wrap covers the whole inner of the mould with extra plastic cling wrap outside the mould. Hope you understand what I want to say here.
After prepared all the ingredients, you need to cook it all one by one, using a pan. It was a little time consuming but you’ll love the outcome and the taste of this dish which is ideal to serve during summer or warm days.
Level of doneness for the vegetables :
Zucchini : Slightly golden brown on both sides
Carrot : Slight golden brown on both sides
Tomato : Slightly cook -not too soft
Garlic: Slightly golden brown
Choysum : No need to cook at all – make sure wash thoroughly
The Next very important ingredient is to cook the yummy soft mushroom which makes the Terrine more flavourful. I use the tomato juice earlier and add some basil herbs into it.
Pour the juice into a pan and bring to boil, add in the enoki mushroom marinated with the balsamic vinegar earlier (see photo) and the shiitake mushroom. I also add 1 cube of chicken stock to add the taste. Cook in slow fire until the sauce/juice thickened and reduced. I also cook/fry the minced lamb and add it into the mushroom. The lamb meat is optional – if you prefer vegetarian then leave out the meat. Substitute minced lamb with minced pork or minced chicken if you like.
With 500ml of tomato juice, add in 2-3 tablespoon of gelatine powder and mix evenly. Cook the tomato juice with slow fire until the gelatine dissolve and keep stirring to prevent clumping. Remove from fire and keep warm.
After all the cooking is done, line the cooked zucchini at the bottom. You need those harder texture of vegetables to set the Terrine shape so please don’t change this step.
Next pour in the tomato juice cooked earlier
Then layer with cooked carrot slices.
Top with cheese slices and pour another layer of tomato juice.
Layer with slightly cooked tomatoes on top of the cheese, pour in tomato juice.
Repeat the same with another layer of zucchini, tomato juice, mushroom and mince lamb, chopped choysum and another of tomato juice. The last layer must be another layer of zucchini.
Lastly, wrap the terrine, give it a little push so that the ingredients are sandwich together, then keep in refrigerator to let it solidify and set its shape for at least 2 hours. You can keep the Terrine up to 2 days.
When ready to serve, uncover the plastic cling film (just the top part) and invert onto long rectangular dish plate (turn over the terrine) Remove the remaining plastic cling film.
This is how it looks!
To Serve slice the Terrine with a sharp knife and serve on a plate with freshly baked bread. I use a fresh sprig of Thyme as garnishing and also a little bit of lightly browned garlic for some asian touch.
Closer view!
You can make this well in advance because it is serve slightly cold. For the vegetables, if you are busy you can always prepare the ingredients then put into oven, drizzle with generous amount of olive oil set to bake for about 20 minutes. For the mushroom sauce, make this in advance then re-heat it in the microwave before using. The only thing you cannot make in advance was the tomato juice with added gelatine okay?
Hope you enjoy this recipe!
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