Wednesday, May 25, 2016

Cedar Plank Salmon Fillets




My family and friends have been giving me very positive feedback ever since I started cooking and entertaining with the Weber Genesis. From the whole Iberico pork rack roast, Wagyu steaks to the traditional Char Siew, the results have been amazing.

Deon has repeatedly mentioned that the Cedar Plank Salmon has been THE BEST SALMON he has ever tasted! With such feedback, I thought I should share this very easy but stunning recipe from Weber here.

Enjoy!

Monday, April 25, 2016

Baked Glutinous Rice




Whenever Uncle S and Aunty R visit us, they would request for my steamed glutinous rice. In fact, it has been one of the regular dishes I prepare for gatherings and parties. The savoury staple is packed with goodness like dried scallop, shrimps and mushroom. Topped with crispy shallot chips and roasted peanuts, it is so yummy that it can be dangerous - you just cannot stop eating!

Most of the glutinous rice recipes use the stir-fry followed by steam method which I have been using for many years. Some prefer to steam the rice first then stir-fry the cooked rice with the other ingredients.

Do you know you could also bake glutinous rice in the oven? Yes and I did it with my Le Creuset Tagine last weekend. As the glutinous rice gets cooked in the tagine, the steam rises to the cone, then condensing and trickling back again to the rice, combining all the flavours of the ingredients in the tagine. Once cooked, it is also used as a serving dish, keeping the glutinous rice warm while waiting for the guests to arrive. 

Besides the unique cooking technique of the tagine, I really like the fact that all I need was just one utensil for frying all the ingredients, baking and serving - that means less dishes to wash! How lovely!

Monday, March 28, 2016

Teochew Pomfret Porridge





I prefer porridge cooked Cantonese style which has a smooth and silky texture. But there is an exception - fish porridge. I love the way the Teochews cook their fish porridge - chunky fish fillet with grainy al-dante rice in clear soup. 

Recently I had this awesome pomfret porridge at the authentic Swa Garden Teochew restaurant. It was so delicious that I kept thinking about it, days after my meal there. Everything was so good from the very fresh pomfret, the clear but yet flavourful broth to the crispy bites of fried sole fish. So yummy and healthy, I can have it everyday! My only dislike - the price tag. The bowl of pomfret porridge at Swa Garden set me back $80!

So I decided to replicate this dish at home for my family last Sunday using my Le Creuset (LC) Marmite pot. I just love using the LC Marmite to cook Asian dishes. Besides distributing the heat fast and evenly, the sloped sides eliminates sharp corners making stirring and tossing more efficient and effective. It holds the warmth so well that the pomfret porridge was still piping hot until the last drop.

But I have to be fair, it did not take us long to clear the entire pot of porridge. Trust me, this was soul-good!

Thursday, January 21, 2016

Chinese New Year Hong Bao GIVEAWAY!





To welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a $500 ang pow! (Terms and Conditions Apply.)

To enter, please complete the Rafflecopter below:
a Rafflecopter giveaway

This giveaway is brought to you by:

Alvin from Chef and Sommelier
Ann from Anncoo Journal
Charlynn from My Baking Cottage
Karen from Luvswesavory
Sharon from Delishar
Victoria from Victoria Bakes
Weilee from Wei Lee's Passion

*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG). An email will be sent to the winner to notify him/her of the win. Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected. This contest is opened to overseas participants. 

Friday, October 30, 2015

"Claypot" Chicken Rice






I am very sure many of you love claypot chicken rice. There are a few places in Singapore that do awesome claypot rice and my favourite is the one at Geylang Lorong 33. But on days when I have craving for this dish but do not want to travel all the way to Geylang, I would cook this one-pot-meal at home.

Sunday, October 18, 2015

Lala Clams Bee Hoon Soup




The family loves clams, cooked any style. 

Italian with garlic and white wine, Mediterranean cioppino style or Chinese-style steamed with ginger and Huadiao wine. Clams in soup, clams in pasta or risotto, clams on its own. You name it, we love it! I guess it is the natural sweetness of clams that attracts us to the shellfish.

Sweet and briny with a hint of seawater-taste, clams offer a tender chew to many recipes just like this easy Lala bee hoon soup which I cooked for the family last night. Good to the last drop!

Tuesday, September 29, 2015

Dum Mutton Biryani in a Tagine




The haze and my eldest girl's coming PSLE are curbing our activities outdoor and keeping us homebound. That provides me more time to think of new recipes and what to cook for the family especially what to cook with the new tagine I received from the good people of Le Creuset.

The tagine was originally a heavy, unglazed clay pot with a round, shallow-sided base and a conical lid with a knob on the top that acts as a handle. Modern tagines, like the Le Creuset, are often crafted from cast iron for durability and better heat retention and distribution.

Tagine's conical shape creates a uniquely moist and hot cooking environment. The base is wide and shallow, and the tall lid fits nicely inside. As the food cooks, steam rises into the cone, condenses, and then flows down the sides back into the dish.

Thursday, August 27, 2015

Peppercorn Steak with Creamy Brandy Sauce




I was pretty impressed with this caramelised 200-days grain-fed Black Angus Ribeye steak with white peppercorn and brandy sauce when I first had it at Chef Patrick Heuberger's new F&B venture at Casse-Croûte.

The thick 600-gram cut was perfectly seared by Chef Patrick with lots of butter without burning the peppercorn and finished it off with brandy and thick cream. I picked up some tips from Patrick and decided to make this at home.

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