You can’t go wrong with serving eggs for breakfast. The French omelette style is especially tantalizing. I was actually inspired to do this after stumbling upon this YouTube video by a saucy Chinese lady living in the US.
Well, for my first attempt I would say it turned out quite okay, since I didn’t try hard. I actually bought the rather expensive Boursin cream cheese (S$7) just to try this recipe. Overall, the omelette was a little too creamy for my liking, but I would do this again.
A Quiche is very easy to make (you just need to mix all the ingredients together), especially when you have ready made puff pastry, which unfortunately is not affordably available here. Frozen Prata is a viable substitute. It produces flaky pastry, though it doesn’t taste buttery at all.
I’m sure many of you are like me, you don’t know what to do with the Bak Kwa leftover from Chinese New Year. I decided to incorporate it into the tried and true Japanese combination of seaweed, rice and mayonnaise. Basically Sushi.
I happen to have Kombu on hand, and it is easier to handle than dried seaweed. I also put some mustard for added spice and toasted sesame seed for aroma. The outcome? The whole is definitely greater than the sum of its parts.
Now, what shall i do with the rest of the Bak Kwa..
Sambal Stingray is a popular dish in Singapore that is often thought to be only available from a hawker centre. Actually, you must have noticed that when you placed an order for Sambal Stingray, you got served within 15 minutes. That means it must be quite easy to prepare, and that is exactly the case.
If you did a search, you will find quite a few recipes posted online for Sambal Stingray. Some even tell you how to make the Sambal sauce. Well, i think it is not necessarily worth the time making your own Sambal sauce, unless you make a huge batch and plan on using it in other dishes. Sambal sauce is fairly easy to buy off the shelf, and it isn’t exactly very expensive. There are many types of Sambal sauce, and I noticed that the type used by hawker centre seafood stalls is the shrimp type (Belacan would work too), and that’s the one you should get.
Japanese Ramen, the real stuff, is one of those food items that people generally think they cannot cook at home. There are now Ramen in the form of instant noodles, and there are also pre-made soup base, but you’re very far from the real thing when you take short-cuts such as these. Continue reading Breakfast chronicles – Tonkotsu Ramen
This is an experiment to see if Sous Vide can produce an improved texture for frozen pork belly. I largely followed the steps from Chefsteps (here and here), brining the pork for almost a week and cooking at 75°C for 7 hours. I must say I am pleased with the result. Continue reading Sous Vide Pork Belly
Homemade Eggs Benedict with homemade English muffins and homemade Hollandaise sauce. I guess it wasn’t as tedious as i thought i might be. I did use ready-made salted egg yolk, so that helped just a little bit, which, otherwise, you just need the extra step of cracking a few eggs. Continue reading Breakfast chronicles – Eggs Benedict
I normally like to make scones with leftover sour cream, but decided to make Cheddar biscuits today since I also have quite a bit of leftover grated Cheddar.
Believe it or not I actually bought an ice cream scoop from Taobao more than 2 years ago specifically for making scones, but never used it since the dough always seemed too dry to be scooped up. Well, now that I’m much more experienced at making scones, I decided to give it a try. The biscuits looked good enough for me to write a post.
I bought a packet of beef seasoning during my trip to Korea. I thought i should give it a try as a steak marinade. Anyway, obviously i can’t read a single word on the packaging, so i have no idea how this was to be used. I applied it (powder form) directly onto the slab of beef. On hindsight, i probably should have made a liquid marinade out of the seasoning. The steak turned out a little too saltish, especially because i applied salt in addition to the seasoning. Continue reading Korean marinated Sous Vide steak