Tag: Recipe

  • Korean marinated Sous Vide steak

    Korean marinated Sous Vide steak

    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…

  • Quick Meal – Braised duck with porridge

    Quick Meal – Braised duck with porridge

    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…

  • Quick Meal – Grilled oxtail and Borshch soup

    Quick Meal – Grilled oxtail and Borshch soup

    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…

  • Breakfast chronicles – Pumpkin pancake

    Breakfast chronicles – Pumpkin pancake

      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…

  • Sous Vide Duck Confit

    Sous Vide Duck Confit

    The first recipe anyone wants having a go with Sous Vide is probably steak. No exception for me, but alas, I have frozen duck legs available on hand but not beef steak, so duck Confit it is. The recipe actually takes 12 hours of cooking time, which makes me wonder if it is a waste…

  • Breakfast chronicles – ramekin cheesecake

    Breakfast chronicles – ramekin cheesecake

    I won’t hide from you the fact that ramekin cheesecakes tend to crack when baking. It could be that my batter was too dry, or I didn’t adjust the baking time enough (definitely has to be less since the mass is much smaller), but it could also be due to the fact that the ramekins…

  • Breakfast chronicles – scones

    Breakfast chronicles – scones

    Scones is something I’ve been doing from the very early days when I started baking. I love scones, and though supposedly easy (ready in 30 minutes), making them turned out to be not quite easy. For one, the hot weather in Singapore makes butter melt too quickly, and having success with scones is always said to hinge…

  • Breakfast chronicles – chicken Katsu with Japanese curry

    Breakfast chronicles – chicken Katsu with Japanese curry

      I’ve wanted to do this for the longest time – homemade Japanese curry, and i bought a packet of Garam Masala since probably a year ago with this recipe in mind. My verdict? It is more Indian than Japanese. I guess it has to do with an overdose of Garam Masala and butter. I also…

  • Breakfast chronicles – fluffy buns

    Breakfast chronicles – fluffy buns

    These buns can supposedly be made in an hour, and I actually tried, but found that it really takes more than an hour if you want it to rise to the proper size, and besides, it is quite a rush. With the lesson learnt, i prepared the dough the day before and let it rise overnight…

  • Breakfast chronicles – fried glutinous rice

    Breakfast chronicles – fried glutinous rice

    This is an easy, half hour recipe. It allows me to use up leftover braised soy sauce (卤汁) as well as Chinese sausage. When you takeaway Teochew porridge and you order the braised pork dish, don’t throw away the leftover gravy, it serves this dish very well. You’ll find many recipes online for this dish,…