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.
This is what happens when we do not have our own produce. Thai mangoes are in season and I love it with prawns. There are many recipes to pair up these two beautiful ingredients but I picked the easy way out due to my busy schedule at work.
Mangoes from Thailand
Prawns from Indonesia
Cherry Tomatoes from Cameron Highlands, West Malaysia
Avocado from Australia
Lemon from Turky
Olive Oil from Italy
Black Pepper Corns from Sarawak, East Malaysia, Borneo
Sea Salt from France
Dried herbs from Australia
Bring a pot of water to boil and squeeze in a wedge of lemon juice. Cook prawns with shell on. Transfer prawns into ice water. Remove shell and vein then slice into half. Cut mango, tomatoes and avocado into bite size.
In a small bowl, mix olive oil, pepper, salt, lemon juice and herbs. Pour over the above and mix well.
It’s been a busy week at work. Today I decide to take a breather and left office before the stars starts to glitter. Not that I can admire them through the gaps between those skyscrapers.
Returning to my kitchen always makes me happy. With music and a sip of chardonnay, I made this Spanish tapas to go with homemade crusty bread (click here for recipe) which is now always available on the dining table.
Your favorite mushrooms
Chopped red chili
Freshly crushed black pepper
Fry mushrooms in olive oil over medium heat till they start to shrink. Put in garlic, paprika, pepper, salt and fry till fully cooked. Sprinkle a good amount of Tobasco sauce over and top it up with chili. Serve immediately.
The best part comes after you have finished the mushrooms and use crusty bread to wipe up all the garlicky chili oil.
You might want to get ready a large glass of lemonade.
It is always fun to visit the local market during Chinese New Year period. This is when I can see a lot of rare ingredients that could not be found at other time of the year.
Bamboo shoot used to be a poor man’s food which had become an expensive delicacy. The traditional way of cooking uses boiling salt water to soften it before frying. This time, I fry it raw to retain its crunchiness. I was lucky it turns out well.
Bamboo shoot, remove the layers of outer skin (more than expected) and cut into bite size
Crushed black pepper
Fry garlic in olive oil over medium heat. Put in bamboo shoot follow by salt and pepper. Add in a glut of white wine and cook for 5 minutes. Squeeze a wedge of lemon juice over and serve immediately.
This is one of the most precious ingredients in my fridge brought all the way from Tuscany. Having little knowledge about Pecorino, I don’t want to waste it without the right recipe. So far, I enjoy it only with sandwiches and wine.
My dear blogger friends, if you have recipes that go well with this cheese, please share with me. I would love to try them out.