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Showing posts from June, 2011

Mushroom Soup

Summer school holidays kicks in today. Everyone at home is still fast asleep except yours truly. Woke up early, made myself a cup of coffee and snuggled into my living sofa to enjoy the Wimbledon ladies' semi-finals. A lot of grunting, struggles, and double faults from Sharapova on the TV. Although we are officially well into summer now, the wet and cool spring weather is still lingering around. The cool weather had me thinking of making a hot soup for lunch, and so, I decided on this light and earthy Mushroom Soup. I used some dried Porcini mushrooms (for its nutty and earthiness flavors) and a couple of other varieties of fresh mushrooms. There’s no cream in the soup, the creaminess of the soup came from the potatoes. It's a delicious soup, light and yet comforting. Back to Wimbledon, I was ecstatic Sharapova won. She is one of my favorite players is the WTA circuit and I am glad she's in the final this weekend. Her victory certainly made my day and it put me in the r

Goan Prawn Curry

Recipe adapted from At Home With Madhur Jaffrey Goan Prawn Curry Ingredients 1 lb Large Prawns, peeled and deveined 2 Tbsp Canola Oil 2 Medium Shallots, peeled and finely chopped ½ to 1 tsp Ground Cayenne Pepper 2 tsp Ground Paprika ½ tsp Freshly Ground Black Pepper ¼ tsp Ground Turmeric 1 Can (400 ml) Coconut Milk ½ tsp Sea Salt, or to taste 2 tsp Freshly Squeezed Lemon Juice, or to taste Method Heat the oil in a heavy pot and set over medium high heat. When hot, put in the shallots. Cook until the shallots are light brown in color. Then add the cayenne pepper, paprika, black pepper, and turmeric. Cook briefly until they are fragrant.
 Add the coconut milk and bring the curry sauce to a boil. Turn the heat to low and simmer for 15 to 20 minutes, stirring every now and then.

Then, add the prawns, sea salt, and lemon juice. Stir and cook on low heat until the prawns just turn opaque. Season the curry with sea salt and lemon juice, if necessary. Serve the curry warm with steamed Basmat

Raw Energy Bars~Apricot Delight

Raw Energy Bars~Apricot Delight Ingredients 1 Cup (150g) Apricot, finely chopped 1 Cup (150 to 180g) Moist Persian or Medjool Dates, pitted and finely chopped
 1 Cup (140g) Raw Cashew Nuts 1 Cup (140g) Raw Pistachio
 ½ Cup (60g) Raw Almond (without skin) 2 Tbsp Hemp Seeds
 A Pinch Of Sea Salt
 1 ¼ Cup (100g) Unsweetened Shredded Coconuts
 2 Tbsp Vanilla Extract 
1 - 2 Tbsp Cold Water 

Equipment: Food Processor
11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminum foil 

 Combine cashew, pistachio, almond, and hemp seeds in a food processor and process until the nuts and seeds are finely ground. 
 Then add chopped apricot, dates, and a pinch of sea salt, pulse and process all the ingredients together until the texture is coarse. Then add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for

Homemade Bacon Jam

Recently, Food Network's Eat St . program showcased the famous Seattle WA Skillet Street Food's gourmet burger and homemade bacon jam. Yes. You read it correct, homemade bacon jam! I thought the bacon jam was just going to be a fat, greasy spread! Anyway, I looked it up on the internet and found two interesting recipes. The first one is from Not Quite Nigella , and the other is from Homesick Texan . I opted to try the latter recipe because it had one of my favorite ingredients, Chipotle pepper. Using some applewood smoked bacon, I tried out the recipe and it turned out way beyond my expectations! This smoky Homemade Bacon Jam was fantastic. Just the right spiciness, a little sweet and tangy, and each bite's loaded with bits of bacon treat! Try it, I bet you will like it too! Homemade Bacon Jam Ingredients 500g Applewood Smoked Bacon (thick-cut), sliced into quarters 4 Cloves Garlic, peeled and chopped 1 Medium Brown Onion, peeled and diced 1 Medium Red Onion, peeled and dic

Deep-Fried Banana Dumplings

Does this happens to you? Whenever I make dumplings, I always have some surplus dumpling wrappers. This dessert dumpling uses the balance wrappers from the Deep Fried Savory Dumplings which I made and had posted yesterday. So, I'd like to throw this question out there, what do you do with these surplus wrappers? Feel free to also share your thoughts with all the readers here. Thanks. In any case, let's get back to this recipe. These are Deep-Fried Banana Dumplings, topped with confectioner's sugar, chocolate sauce, and served with chocolate Gelato. I'll admit this is pretty similar to the one served in a Japanese restaurant which I frequent here in Vancouver. You will enjoy the sweetness and the fragrance of the baby bananas. The fried dumpling wrapper is just superb as well. It has the right crunchiness, a milder taste, and not too hard as compared to Wonton wrapper. As for the bananas, it's advisable to use the baby bananas variety because it's sweeter and it

Deep-Fried Savory Dumplings

Deep-Fried Savory Dumplings Ingredients 50-60 Circular Flour-And-Water Dumpling Wrappers Filling
 360-380 g Ground Pork 250 g Peeled White Prawns, finely diced 6 Water Chestnuts, peeled and diced 2 Stalks Scallions, finely sliced 3 Tbsp Soy Sauce 2 tsp Sesame Oil 1 Tbsp Oyster Sauce 1 Tbsp Sugar 3/4 tsp Sea Salt
1 tsp Freshly Ground White Pepper 1 Tbsp Corn Flour/Starch
 Siracha Sauce for dipping Method
 Combine all the ingredients in a large bowl, mix well, and refrigerate for about 2 hours. Place a dumpling wrapper flat on your hand, and add a good tablespoon of filling. Brush or wet the edge of the wrapper with water. Fold one side of the skin over the meat, and then press it tightly to meet the other side and make a half-moon-shaped dumpling. Make sure you pinch the skins together tightly so the filling can't ooze out. 
 Deep-fry the dumplings over medium heat for about 2 ½ to 3 minutes or until they are golden brown in color. Drain on a paper towel and serve with Siracha

Bloomin' Onion Rolls

This Bloomin' Onion Bread recipe is from The Girl Who Ate Everything . The sourdough bread is filled with Monterey Jack cheese, melted butter and chopped scallions. I used sourdough rolls for individual servings. These crusty rolls are buttery with gooey cheese melts. They are perfect for after school snacks. Bloomin' Onion Rolls Ingredients 4 Sourdough Rolls 8 to 10 Slices Monterey Jack Cheese, sliced into ½ inch pieces 4 Tbsp Melted Butter 3 Stalks Scallions, chopped Baking Sheet Aluminum Foil Method Preheat the oven to 350˚F. Cut the bread lengthwise and widthwise-without cutting through the bottom crust. Place the roll on aluminum foil. Insert cheese between the cuts. Combine melted butter with chopped scallions. Then drizzle over the rolls, and wrap with foil. Place the wrapped rolls on a baking sheet. Bake the rolls for 15 minutes. Then unwrap the foil, and bake for another 8 to 10 minutes, or until the cheese is melted. Serve warm. Serves 4

Potato Omelette With Caramelized Onion~Tortilla

This is Potato Omelette With Caramelized Onion, a simple dish which you can enjoy as a snack or as a light lunch. The eggs are cooked just enough to hold the whole dish together and it's delicious. Potato Omelette With Caramelized Onion~Tortilla Ingredients 
6 (about 610 g) Medium Yellow Potatoes, peeled and diced 1 Large Yellow Onion, peeled and sliced 
4 to 5 Tbsp Olive Oil
 6 Large Eggs 2-3 Tbsp Finely Chopped Fresh Flat-Leaf Parsley
 Sea Salt Freshly Ground Black Pepper 

 Place the potatoes in a large saucepan, cover with cold water, a little salt, and bring it to a boil. Let it boil for about 6 minutes, then drain and set aside. Meanwhile, heat a cast iron or non-stick pan over medium high. Sauté the onion with some olive oil, salt, and pepper until caramelized. Remove and set aside. Beat the eggs with salt and pepper. Add the oil, cooked potatoes and parsley in the pan, and give it a quick stir. Then pour in the beaten eggs and scattered the caramelized onion. Cover

Strawberry And Blueberry Granita

Strawberry And Blueberry Granita Ingredients Strawberry 1 lb (454g) Strawberries, hulled 1 Cup (250ml) Water
 3-5 Tbsp Sugar, or to taste
 1 tsp Lime Juice

 Blueberry 1 Box (500g) Blueberries 1 Cup (250ml) Water 2 to 3 Tbsp Honey, or to taste 1 tsp Lime Juice Method 

Blend strawberries, water, sugar and lime juice until completely smooth. 
 To freeze granita, pour the mixture into the dish and place in the freezer. Begin checking it after about 1 hour. Once it begins to freeze around the edges, take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them toward the center.

Return the dish to the freezer, and then check the mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into small pieces with a fork, until you have beautiful, fine crystals of homemade granita. If any time the granita freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be sti

Vegan Peanut Butter And Chocolate Pudding

This is my cheat dessert, a very delightful Vegan Peanut Butter and Chocolate Pudding. The secret ingredient for this creamy and luscious dessert is ripe organic Cavendish bananas. The sweet banana are sliced and frozen for about two hours. Then just whizz-it up with creamy peanut butter and cocoa powder. That’s all to it, you can even freeze the pudding for an hour and enjoy it like ice-cream. Yum! Vegan Peanut Butter And Chocolate Pudding Ingredients 3 Cavendish Bananas (ripe), peeled and sliced (about ¾ inch chunks)
 6 Tbsp Creamy Peanut Butter 4 Tbsp Cocoa Powder
 Equipment: Food Processor

Place the banana chunks on a large plate lined with parchment paper. Place in the freezer for about two hour.

 In a food processor, combine frozen bananas, peanut butter, and cocoa powder, and process until thick and smooth. Serve immediately. Serves 2 to 4

Baked Chocolate Cake Doughnuts

Recipe adapted from Lara Ferroni Baked Chocolate Cake Doughnuts Ingredients 130 g (About 1 cup) All Purpose Flour
 2 Tbsp Natural Cocoa Powder
 1 tsp Baking Powder 
¼ tsp Baking Soda
 75 g Sugar
 ½ tsp Freshly Ground Nutmeg
 ½ tsp Sea Salt
 2 Tbsp Unsalted Butter 
 ¼ Cup Buttermilk
 ¼ Cup Yogurt
 1 tsp Vanilla Extract
 1 Large Egg Method Lightly grease a doughnut (or muffin) tin and preheat the oven to 350˚F. Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt. Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs. In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery. Fill each cup 1/2 to 3/4 full with a piping bag. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole. Bake for 6 to 10 minutes (depending on the size of your doug

Braised Pork Belly With Soy Sauce

This is my version of the Braised Pork Belly With Soy Sauce. This popular Chinese styled braised pork belly recipe is very delicious and addictive. Serve it up with lots of steamed rice and enjoy the tasty slow cooked meat that just melts in your mouth! I would also recommend adding a simple stir-fry vegetable to balance out this meal. So, do give this recipe a try and enjoy! Braised Pork Belly With Soy Sauce Ingredients 2 lbs (about 900 g) Pork Belly, cut into ¾ inch chunks 6 to 7 Tbsp Malaysian Dark Soy Sauce (Caramel-Cheong Chan Brand) or Kicap Manis (omit sugar) 2 Tbsp Soy Sauce 1 Tbsp Oyster Sauce 1 Tbsp Sugar 2 Tbsp Peanut Oil 1 inch piece Galangal, sliced 1 inch piece Ginger, sliced 2 Bulbs Garlic, whole 3 (750 ml) Cups of Water 8 Hard-boiled Eggs, peeled 1 ½ tsp Sea Salt or to taste Method Preheat oven to 350˚F/180˚C. In a large bowl, combine the meat with dark soy sauce, soy sauce, oyster sauce, sugar, and mix well. Heat a large skillet or a casserole over high heat, add oil,