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
Besides pan frying, I use the pressure cooker more than any other cooking methods. It is a time and energy saver. For pork, ox-tail and duck, nothing beats the pressure cooker in tenderizing the meat in the shortest time possible. I do Sous Vide duck confit quite often, but i don’t want to have it so often that i become tired of it, so i had to explore other recipes for duck. Braised duck is a nice alternative. Continue reading Quick Meal – Braised duck with porridge
This is a favourite quick meal. It is very tasty and yet doesn’t involve a lot of effort. We came to love oxtail especially after our visits to Indonesia, where grilled or fried oxtail is a specialty. Grilled oxtail and Borshch soup (i’m calling it Borshch soup in the sense of being inspired by it) makes a great combo because the broth you get from cooking the oxtail is perfect for making the soup. Plus, you will have meat complemented with vegetables this way, a nutritious meal. Continue reading Quick Meal – Grilled oxtail and Borshch soup
Got my inspiration from here (and there are 100 nice looking recipes for pumpkin!). Simple to make, tasty and nutritious. I added the sides just in case it didn’t work out, but it turned out good. I used cake flour as suggested by Nami, but anyway i did know that gluten is to be avoided for pancakes. I think Nami’s Korean pancakes look very tantalizing, and it seems the secret is to drizzle the batter onto the other ingredients, otherwise the batter can turn into a roux and become lumps of inedible jelly, something that has happened to me before, heh.