Archive for category Western
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.
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.Tweet
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.
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! hahaTweet
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!Tweet
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.
This is a must try recipe!! You may substitute the wholemeal bread with whitebread if you doesn’t like the bread’s rough texture.Tweet
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 BurgerTweet
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
- 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