This is one of those moments where I know that I can take cooking as a hobby for life.
It is amazing to discover how a few simple ingredients can work together with temperature and time to create magic
and produce wonderful flavor and texture least expected.
This is an impromptu recipe when my mom came over to stay for an enjoyable two weeks
left me with some frozen chicken pieces in the fridge.
I am glad I have made it right.
Chicken pieces (fresh ones are even better)
Lots of paprika
Lots of fresh rosemary
Crushed black pepper
Season the chicken pieces with all ingredients except lemon.
Bake at a temperature of 200C for 45 minutes.
It works even when I start from a cold oven.
Squeeze over some lemon juice and serve while it is still hot and crispy.
After making pumpkin-rice-with-coconut-milk, I have longed to turn it into a risotto.
Pumpkin, cut into cubes
Onions, finely chopped
Finely chop onions and fry half of it in olive oil till the air in your kitchen is filled with fragrance.
Put in pumpkin cubes and cook till tender. Add salt and pepper.
Keep one third of it and blend the rest into puree.
Fry rest of the onions in olive oil and add rice.
Pour in half a cup of white wine and let the rice soak in it for three minutes.
Cover rice with pumpkin puree and chicken stock and cook till al dente.
Add in butter and coconut milk.
Follow by salt and pepper to taste.
Serve with pumpkin cubes.
This recipe is too common and simple for most but it is my first time making it.
I would have to agree that these two ingredients are a match-made in heaven
after broiling them together with some olive oil and basic seasoning.
Your favorite chili sauce (optional)
A wedge of lemon juice
Wrap asparagus evenly with bacon from bottom to top. Brush bacon with chili sauce.
Grease a baking pan with olive oil to prevent sticking.
Place asparagus evenly on pan and season with crushed black pepper.
Broil till bacon turns crispy.
Squeeze a wedge of lemon juice over it before serving with a glass of chardonnay.
Quite often, I like to steam all ingredients to make a complete dish to get a balance in my diet. This recipe is one of my all-time favorite. You can boil the vegetables but I prefer to cut them into bite size and steam it to retain their full flavor and they cook fast in this way.
One Shallot, finely chopped
A sprig of rosemary
Whole grain mustard
Season chicken breast with salt and white pepper and steam them whole with rosemary. Cut into bite size when cooked. Cut potatoes and carrots and steam till tender. For the dressing, combine shallots, mustard, mayonnaise, lemon juice, sea salt, black pepper and olive oil. Mix well then coat chicken, potatoes and carrots evenly. You can serve it immediately or leave it in the fridge for an hour.
I happen to be at Savour Singapore last Friday just in time to join a free baking class. I was overjoyed when I know that we are making lemon tarts. This is my first tart with the flavor I love. Honestly, I was quite afraid of the amount of egg yolks, butter, sugar and cream that goes into it. I will probably cut down on the sugar if I make it again.
It was a 90 minutes session which leave us with not enough time to do a proper knead and rest the dough. Bain Marie was done in a rush and the finish product was unable to set in the fridge long enough to be ready for garnish.
I did an untidy job in pressing the dough to the cups which turns out ugly but it was still a great experience and I am not afraid to start making desserts now.
I love making ciabatta bread the most because it is easier than baguettes and the ingredients are as simple. And I can still get crispy crust with good crumb. But once in a while, I would miss the texture of a fluffy white loaf and tasty French toast that can be made from it.
This recipe is almost the same as ciabatta (click here for recipe) except with the replacement of water with warm milk and the addition of 1 teaspoon of sugar and an egg for the main dough. The overnight starter stays the same.
For the final proofing, shape dough into a loaf and let it rise in a baking tin for a good 2 hours before baking in a 425F pre-heated oven for 35 minutes.
I have always wanted to make this soup using big fresh sweet juicy tomatoes only to realize it is not going to happen. Such tomatoes don’t exist here. They are all sour. So I tried using Italian canned tomatoes which turn out great!
Italian canned tomatoes
Loads of fresh basil
The hottest chili you can find, chopped
One onion, chopped
Fresh milk (use cream if preferred)
Freshly crushed black pepper
In a pot, fry onions and chili in olive oil till onions starts to brown. Pour in tomatoes and simmer for 15 minutes. Add in all the basil, pepper and salt. Simmer for another 15 minutes. Blend everything in a food processor till smooth. Return to pot and add milk. Bring to boil and serve immediately with crusty bread.