Saturday, March 30, 2013
Our small fridge is full of small containers that contains small amount of bits and pieces that I couldn't bear to throw away just in case I may need it somehow ....
When I remember to check it out , it's either moldy or just plain nasty !
Curry paste for that matter , can be kept for more than a month ....
I only use curry paste in either chicken or beef curry or curry rice and well , I just cook it whenever I feel like it , so by the time I feel the need to eat curry , the paste is already unusable ....
I was thumbing the copy of Cooking Light magazine that I borrowed from the library and seen this green curry fritters er I've seen the recipe before but it just slipped off my mind ....
Good timing , since I also need to use the chicken that has been in the freezer for I don't know how long ; I haven't thrown the curry paste which I've been planning to so as not to clutter the already cluttered fridge ^__^ ''
Actually , I ate some fritters with rice , as usual but since I've got some bread nah , not homemade since I'm too lazy to make it , I've made some sandwiches as well ....
I was building up my mini sandwich and thinking , these fritters can be great as an appetizer !
So , why not ?
These fritters are such a versatile bunch lol
Easy to make and the flavor is just wonderful ! Just enough spiciness that will tickle your taste buds and will please both kids and adults alike .
Horsemeat-free chicken fritters . Guaranteed !
Recipe adapted from Cooking Light magazine , October 2012
2/3 cup panko ( Japanese-style breadcrumbs )
1/4 cup diagonally sliced green onions
1 pound ground chicken breast
2 tablespoons mayonnaise
1 1/2 tbsps Thai green curry paste ( I used a generous 2 teaspoons )
1 tbsp sesame oil ( 3/4 tsp )
1 tbsp light soy sauce
2 tsps chili paste
3/8 tsp kosher salt ( a pinch )
1/2 tsp grated fresh ginger
1 large egg
I added the grated zest of 1 lime
some cherry tomatoes , cornichons / pickled cucumbers / gherkins , lettuce to serve
* Place 3 ingredients in a large bowl . In another small bowl , combine the mayo and the next 7 ingredients ( through egg ) . Add the mayo mixture to chicken mixture ; mix lightly until combined . Divide into 12 equal portion ; shape each portion into a small patty ( do not pack ) .
* Heat a large skillet over medium-high heat . Add oil , panfry patties and cook until golden brown .
*** I've divided the chicken mixture into 30 pieces , sizes ranging from 15 to 30 grams .
Tuesday, March 26, 2013
Can't seem to think what to write ugh !
Looking for some inspiration , I've been blog hopping for hours but all I got is a grumbling tummy lol
So , I just leave you , lurkers , with this scrumptious one-pot ( that is if you're using a dutch oven , mine is more like a wok slash baking pan , two-pot version ) meal .
Chicken + curry + coconut milk + rice together in one dish sounds like heaven to me and it surely tastes like it ^___^
If you've seen my chicken curry rice last time , this version is so much better !
This recipe is really quiet healthy if you'll follow the original recipe but since I love to substitute , my version's more fattening .
Now , I need to eat more of this before I expire from hunger ......
Recipe adapted from BBC GoodFood
1 tbsp oil
1 onion , chopped ( I used a combination of yellow onion and shallots )
400 grams mini chicken fillet ( 10 pieces wings and 75 grams fillet )
4 tbsps Thai green curry or less for milder taste ( scant 2 tablespoons )
250 grams ( a mix of ) basmati and wild rice , rinsed ( jasmine rice )
2 red bell pepper , deseeded and cut into wedges ( yellow and red )
finely grated zest and juice of 1 lime
400 grams reduced-fat coconut milk ( 340 grams coconut milk + 60 grams water )
250 ml boiling water ( hot chicken stock )
1 tsp brown sugar and a pinch of salt
handful of coriander to garnish
* Preheat oven to 200°C . Heat oil in a shallow ***oven-proof casserole dish , stir fry onion until soften , 5 minutes . Add chicken and curry paste and cook for 3 minutes , stirring to coat .
* Add in the rice and peppers and stir in the lime zest and juice , coconut milk and water ; bring to a boil , cover and put in the oven . Bake for 20 minutes until rice is fluffy . Serve hot .
*** I don't have a stove top to oven casserole dish or Dutch oven so I used the wok , cook all ingredients together in there before pouring the rice mixture into a 10-inch baking pan , cover the top with foil and baked it for 30 minutes . ( After 20 minutes of cooking , take out the pan , stir the rice mixture , put back into the oven and cook for another 10 minutes . )
* Marinate the chicken with some garlic powder , salt and pepper for at least an hour ( if you have time ) for better flavor ; pan fry until both sides are golden brown .
Sunday, March 24, 2013
Unhealthy and sinfully delicious ice cream ahead !
Have you tried making coffee or any ice cream yet ?
No ice cream maker ? Nah , that is optional , mind you !
Too lazy to do it manually ?
Don't want to make a custard-based ice cream ?
You are HOPELESS !
Just go buy some or try Häagen Dazs coffee ice cream then lol
Oh , wait ! Try this recipe first ....
Yup , one-step , no-churn ice cream , you could't get any better than this .
One of the best coffee ice cream I've ever made .....
It's lusciously smooth and enough caffeine to make an instant coffee lover ( that's me ) swoon !
I made mine two-step ( sort of ) by combining all ingredients in a large bowl and put it the fridge to chill for an hour , including the beater since it was a bit warm that day .
Makes 1 liter
300 ml double cream
175 grams condensed milk
2 tablespoons instant espresso powder ( see note ) I used 4 tbsps Robert Timm's instant espresso
2 tablespoons coffee liqueur I used Kahlúa
* Whisk / beat all ingredients together until mixture thickens and transfer into an ice cream or an airtight container . Freeze for at least 6 hours or overnight ( if it is hot in your side of the world , overnight is highly recommended )
Thursday, March 21, 2013
Looking for something simple and easy to whip up after a busy day ?
I bet there are several kinds of veggies inside that fit to bursting fridge of yours ^___^ ''
Stir frying is one great way to use some of those veggies that has been skulking in there ....
Most stir fries will take less than 15 minutes to prepare all ingredients and about 6 minutes to actually cook it !
But then if you're just like me who's fond of dilly dallying when preparing the things to be cook sometimes , it'll take more than that heh !
I've cooked this dish several times already and it's a spin from my fave beef short ribs with pineapple .
I used beef short ribs in this dish but you can use beef tenderloin or pork , chicken breast / tenders ; shrimp or tofu if you want a much more healthier option .
I love to use short ribs , they are more tender and moist after cooking as long as you won't overcooked it .
If you've seen some of my stir fry recipes , I almost always use bell peppers , not for its nutrients but for its color lol
The combination of the succulent beef , sweet and tangy pineapple and the crunch of bell peppers were just wonderful !
Go check your fridge and get cracking !
100 grams beef short ribs , cut off the bones and slice in strips
1 small each of red and green bell pepper , sliced
2 pineapple slices ( from canned pineapple ) or more if prefer , cut
3 tablespoons pineapple juice
2 small shallots , cut into quarters
1/4 tsp chili flakes
1 clove garlic , minced
1/4 tsp garlic powder ( add another garlic if you don't have it )
1/2 soy sauce
1/2 tsp brown sugar
few drops of sesame oil
1/4 tsp tapioca starch or cornstarch
some salt and black ground pepper
some spring onion for garnish
* Marinate beef with garlic powder and a dash of pepper for 10 minutes .
* In a small bowl , combine the starch , pineapple juice , sugar and sesame oil , mix well .
* In medium high heat , using a large skillet or a nonstick pan , pour about teaspoon of olive oil , swirl to coat sides , add in the beef slices when the oil is hot and stir fry for 30 seconds or so to sear the meat , transfer to a plate and set aside .
* In the same pan , add in the onion and garlic , cook until fragrant then add in the peppers and stir fry for a minute ; add in the pineapple and fry , 30 seconds . Add in the beef , chili flakes and some salt , stir fry for few seconds . Pour in the pineapple juice mixture , let boil and adjust taste . Cook until the sauce thickens ; give it a thorough stir to combine . Dish up , garnish with some spring onion and serve immediately .
Tuesday, March 19, 2013
I'm one of those people who just can't resist adding some filling when making bread ....
And I lean towards substantial filling to stuff my bread ....
Just like when I'm eating loh bak goh or taro cake , there's something about eating savoury breads with a cup or three of milky coffee early in the morning .
I've been planning to use my angel cake pan that I bought for a song last year from Meyer Factory sale when I spied my small baking tins . It has been gathering dust for I don't know how long ....
I love using small baking tins , the baked goodies tend to look nicer when baked in a small pan and well , they are easier to photograph lol
The downside , too many things to wash after *sigh*
Okay , 4 tins and 2 ramekins are not that much but when you count the bits and ends ^___^
I don't have to tell you how wonderfully tasty these goodies are ....
Bacon and mozzarella ? 'nuff said !
Check one of my pull apart bread that I baked last year ...
Basic pizza dough ( Please check original recipe @ Delia online )
350 grams all-purpose flour
generous teaspoon salt
2 teaspoons instant yeast
1 teaspoon brown sugar
2 tablespoons extra-virgin olive oil
240 ml lukewarm water
1 teaspoon dried oregano
2 tablespoons snipped cilantro leaves
* Preheat oven to its lowest setting and begin warming the flour for 10 minutes then turn it off .
* Sift flour , salt , yeast and sugar the add in the oregano and cilantro , stir to combine . Make a well in the centre of the flour mixture and pour in the oil and water . Use a wooden spoon or a sturdy spatula to stir in the mixture until it forms a cohesive dough ; use your hand to incorporate some of the mixture that has been sticking to the sides of the bowl .
* Transfer dough to a clean surface ; knead the dough for 3 minutes ( I kneaded mine for 5 minutes ) or until dough develops a sheen and blisters under the surface . Put dough into a lightly oiled mixing bowl and cover with plastic wrap ; leave until doubled in size , about 1 hour at room temperature .
For the filling :
6 rashers of bacon , cut into ( roughly) 1-inch square
80 grams shredded mozzarella
some pasta sauce
* Lightly oil 6 individual tins or ramekins and set aside .
* Tip dough into the clean surface , knock the air from the dough and knead it for few seconds . Form into an oval and cut in half . Roll the first half into a log and cut into a roughly 30 grams each , do the same with the other one .
* Flatten and stretch each individual dough and add in the filling in the center . Gather the edges of the dough and seal ; gently roll into a ball . Put 3 pieces of filled dough into each of the prepared tins ; brush with some oil . Let rest until doubled in size .
* Meanwhile , preheat oven to 425°F / 220°C . Sprinkle the top with some mozzarella . Bake for 18 minutes or until bread is golden brown . Serve warm or at room temperature .
I'm submitting this post to the blog hop event Cook Like a Star featuring Delia Smith's recipes hosted by Zoe of Bake for Happy Kids , Yen of Eat your Heart Out and Mich of Piece of Cake
Thursday, March 14, 2013
Since I've been posting sweet treats 3 in a row , I think it's time to throw in a savoury and wholesome dish
Okay , chorizo is not really wholesome , hopefully , those nearly a pound of fresh cherry tomatoes will balance it out lol
This hearty dish is made of fresh cherry tomatoes , spicy chorizo and eggs ....
Not only good for breakfast , this dish will fill you up anytime of the day .
Fast , easy to cook and very appetizing and goes really well with rice ....
That bread in the photo is just for photo opp ^__^ ''
I've been meaning to add a bowl of steamed rice as a background but I've forgotten to turn on the rice cooker hee hee !
After the photo-shoot ?
Well , I scarfed it down with piping hot steamed rice , of course lol
1/2 tsp saffron strands or powdered saffron ( don't have this )
250 ml hot chicken stock
2 tbsp olive oil
100 grams chorizo picante or loukanika , ( or other spicy chorizo ) skin removed and coarsely chopped
1 medium onion , finely chopped
2 garlic cloves , crushed
1 small red chilli ,deseeded and finely chopped
1 tsp smoked paprika
1 tbsp white wine vinegar
2 x 400 grams ( 14 oz ) tins plum tomatoes ( 400grams fresh cherry tomatoes )
75 grams peas , fresh or frozen ( I used mixed frozen veggies )
2 spring onions , trimmed and finely chopped ( I used a handful of cilantro , snipped )
8 free-range eggs ( 2 eggs )
salt and freshly ground black pepper
crusty bread to serve
I made half of the recipe and use a 6-inch oven-proof saute pan
* Preheat oven to 200°C .
* Place the saffron in the hot chicken stock and leave to infuse for 5 minutes . Meanwhile , heat 1 tbsp of the oil over medium heat in a frying pan ; add the chopped chorizo and fry for 1 minute until golden and the fat has been released . Transfer to a plate and set aside .
* Add onion , garlic and chilli to the pan and cook over medium heat until softened ; add the smoked paprika and wine vinegar and cook for 30 seconds more . Add the saffron-infused chicken stock and the tomatoes and their juice and bring to the boil .
* Reduce the heat to low and add the the peas and spring onions and return the fried chorizo to the pan . Simmer for 10 minutes .
* Divide the chorizo mixture between 4 10-cm ( 4-inch) oven-proof dishes . Crack 2 eggs on top of each , season with salt and pepper to taste ; then place in the preheated oven , for 5-6 minutes or until the eggs are set . Bake longer if you prefer your eggs more cooked .
* Drizzle over remaining oil and serve immediately with crusty bread or steamed rice .
Love tomato ? There's an ongoing blog hop event Little Thumbs Up hosted by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and the theme this month is Tomato . If you want to join do check it out !
Tuesday, March 12, 2013
I've been planning to make ice cream out of the pistachios that I bought last time .
After chucking out the shells and munching some , all that's left is less than 100 grams ....
I should have stopped eating before I weigh it up ....
I never thought I could munch that much !
Yeah , right lol
Since , I've got this bookmarked recipe that calls for nuts , well , pecans actually , but any nuts will do , methinks , so I just used it to bake this ooey gooey yumminess !
Using pistachios are so much prettier , right ?!
The bright green and slightly salty nuts really go well together with homemade dulce de leche that I've used instead of caramel ice cream topping .
But less sugar will be much better , about 2/3 cup , as I find these bars too sweet for my taste ....
Recipe adapted from Better Homes and Gardens
*** I made half of the recipe and used a 9 x 9-inch square pan
3 cups regular rolled oats
2 1/3 cups all-purpose flour
1 cup chopped pecans ( lightly salted pistachios )
1 tsp baking soda
1/4 tsp salt
1 cup butter , softened
2 cups packed brown sugar
1 tablespoon instant coffee crystals ( 2 teaspoons isntant espresso granules )
2 teaspoons vanilla
3/4 cup caramel ice cream topping ( homemade dulce de leche )
/12 cup broken pecans
1 recipe **Coffee glaze , optional ( too lazy to make this )
* Preheat oven to 350°F/180°C . Lightly grease a 15 x 10 x 1-inch baking pan ; set aside .
* In a large bowl , stir together oats , flour , the 1 cup nuts , baking soda and salt ; set aside . In another large bowl , beat butter on medium to high speed for 30 seconds . Add sugar and beat until combined , scraping sides of the bowl occasionally . Beat in eggs , coffee and vanilla until combined . Beat as much of the oat mixture as you can . Using a wooden spoon , stir in any remaining oat mixture . Reserve 2 cups of the mixture for the topping .
* Using floured hands , press remaining oat mixture evenly into the bottom of the prepared pan . Spread top with caramel to within 1/4-inch of the edges . Drop spoonfuls of the reserved oat mixture onto the caramel topping , sprinkle with the remaining 1/2 nuts .
* Bake for 20 to 25 minutes or until edges are set ( do not overbake ) Cool in pan on a wire rack . If desired , drizzle with coffee glaze . Let stand until glaze is set ; cut into bars .
**Coffee glaze - In a small bowl , combine 2 tablespoons very hot milk and instant coffee , stir well until dissolved . Stir in 1 cup of powdered sugar until smooth . Drizzle over bars in pan ; let stand for 15 minutes to set glaze .
Wednesday, March 6, 2013
I've been eyeing this recipe since last year when I was browsing Cooking Light's magazine at the library .
I always got a good nah , great result when using any recipe from that magazine er except the cooking time of the two brownies that I baked last time but overall their recipe always deliver .
These cookies not only look good ( it does ? lol ) , they also tastes really awesome !
Yup ! Not exaggerating this time ( okay , maybe a 'lil bit ! ) but there's browned butter and get this , whole wheat flour ...
It's only 93 grams but still , the whole wheat flour adds a layer of what I called healthy goodness to the otherwise unhealthy but wonderfully yummy cookies ....
But then who am I to quibble ?
I love unhealthy but scrumptious goodies as the next person lol
Recipe from Cooking Light magazine October 2012
Makes 40 ( sadly , mine was only 37 )
6 tablespoon / 84 grams unsalted butter
2 tablespoon canola oil ( I used sunflower oil )
5.6 ounces / about 1 1/4 cups / 157 grams all-purpose flour
3.3 ounces / about 3/4 cup / 93 grams whole wheat flour
1 tsp baking powder
1/2 tsp kosher salt
3/4 cup packed light brown sugar
2/3 cup granulated sugar
1/2 tsp vanilla extract
2 large eggs , lightly beaten
1/2 cup semisweet chocolate chips ( milk chocolate chunks )
1/3 cup dark chocolate chips ( such as Hershey's Special Dark ) ( Guittard chocolate chips )
* Preheat oven to 375°F / 190°C .
* Heat butter in a small saucepan over medium heat ; cook for about 5 minutes or until browned . Remove from heat ; add oil . Set aside to cool .
* Combine flours , baking powder , and salt . Place butter mixture and sugars into a large bowl ; beat with mixer at medium speed until combined . Add vanilla and eggs ; beat until well blended . Add flour mixture , beating at low speed until just combined . Stir in the chocolate chips .
* Drop by level tablespoonsfuls 2 inches apart onto a baking sheet lined with baking parchment . Bake for 12 minutes or until bottoms of cookies just begin to brown ; cool slightly .
Friday, March 1, 2013
Fancy name for such a simple and utterly delicious mini chiffon cakes with whipped cream .....
Of course , you already know that crème chantilly means sweetened whipped cream but the former sounds fancy , right ? lol
There's a difference between whipped cream and crème chantilly though ....
Go on , check wiki or just Google it !
I have yet to make a dent on my bookmarked recipes but when I see recipe with coffee , it always goes in front of my never ending list of " need to bake/cook ASAP " ^___^ ''
So , for those coffee lovers out there who loves to bake , this is a must-try recipe , heck ! even the coffee crème chantilly is worth making .....
I've used a donut tin in baking this .
You can never go wrong with Rose Levy Beranbaum's recipe , just don't mind the long winded instructions on most of her recipes heh !
The frosting of this cakes is actually dulce de leche whipped cream and also comes with Kahlua syrup but I've omitted that since in my opinion , the chiffon is moist enough without it . Saves time writing the two recipe lol
Recipe adapted from Rose's Heavenly Cakes
85 grams cake flour
113 grams superfine / caster sugar
1/4 tsp baking soda
1/4 tsp salt
4 1/2 teaspoons coffee extract or 2 1/2 teaspoons instant espresso powder
1 to 2 tablespoons water
3 large egg , separated , plus 1 additional white , at room temperature
56 grams yolks
120 grams whites
40 grams canola or safflower oil , at room temperature
1/2 tsp vanilla extract
1/2 tsp cream of tartar
You need four 4 1/2 by almost 2-inch nonstick mini angel food cake pan ( 1 3/4 cups capacity ) or six 4 by 1 3/4-inch ( 1 1/4 cups capacity ) , ungreased .
* Twenty minutes or more before the baking time , set oven rack to the lower third and preheat oven at 325°F/160°C .
* In a bowl of a stand mixer , mix flour , all but 2 teaspoons of sugar , baking soda and salt , mix on low speed for 30 seconds . Make a well in the center of the mixture .
* In a small bowl , stir together the coffee extract and 1 tbsp of the water ( or instant espresso and 2 tablespoons of the water until the coffee granules has dissolved . Pour mixture into the well of the dry ingredients , together with the yolks , oil and vanilla . Beat on medium speed for about 1 minute or until very smooth , scraping down sides of the bowl as necessary . If you don't have a second mixer bowl , scrape this mixture into a large bowl and thoroughly wash , rinse and dry the mixer bowl and whisk beater to remove any trace of oil .
* In a clean mixer bowl , beat egg whites on medium speed until foamy . With the beater off , add the cream of tartar . Beat until soft peaks form when the beater is raised slowly . Raise speed to medium-high and beat in remaining sugar , beating until stiff peaks form when beater is raised slowly .
* With a large whisk or slotted spoon or large silicon spatula , stir about 1/4 of the meringue into the batter . Gently fold the remaining meringue into batter until uniform in color . Pour batter evenly into the pan .
* Bake for 20 to 25 minutes or until wire cake tester or skewer comes out clean and the cakes spring back when pressed lightly in the middle . Immediately invert the pans onto the wire rack to cool completely , 20 to 30 minutes before removing .
Coffee crème chantilly , recipe adapted from Leiths Techniques Bible
150 ml double cream
1-2 teaspoons icing sugar
2 drops of vanilla essence
* Chill ingredients and equipment beforehand .
* Put cream into a chilled bowl and whisk steadily but not to fast for about 2 minutes or until cream starts to thicken .
* Add icing sugar and vanilla .
* Whisk faster until mixture is very fluffy and forms soft peaks .
*** Dissolve 2 teaspoons instant coffee powder in 1 tbsp hot milk and allow to cool . Add the cooled coffee to the sweetened cream before beating .