Tuesday, June 3, 2014

Cheddar Cheese Rolls




These cheese-stuffed rolls are my kids' favourites (mine too!) for Sunday breakfast. They are also perfect dinner rolls that you can trust. The mere mention of the rolls - warm, soft bread oozing with molten cheese - made me drool uncontrollably.

Saturday, May 31, 2014

Asian Food Festival - Indian Subcontinent (Round Up)




The month of May comes to an end and that also signals the closure of this month's AFF event which I have the honour to host.

Although most of us, especially Asians, love rich and spicy Indian dishes, we do not cook them frequently in our households. This month's event gives a lot of us the opportunities (or excuses) to stock up lots of Indian spices, equip ourselves with additional Indian kitchen tools and most importantly (at least for me) the chance to read up, experience and be exposed to this wonderful cuisine of the world.

Friday, May 30, 2014

Coffee Walnut Loaf




Using the natural yeast starter, wife decided to adapt bread recipes from 'Tartine Bread' by Chad Robertson given that this is THE book to go to for many baking enthusiasts.  Chad explains the steps clearly and his recipes are easy to follow. The book makes readers understand the principles of the basic ingredients and how they act in combination. After a while, readers can adjust the recipes to gain their own desired results.  

Wife loves coffee and walnut combination. After a successful attempt using Chad's basic bread recipe, she decided to adapt it to bake this coffee and walnut loaf using the same ingredients ratio. 

Wednesday, May 28, 2014

Natural Yeast Starter - Apple




Wife has been on a baking spree lately baking different types of artisan bread almost every day. The spree started when she discovered this method of making no-knead bread using natural yeast starters.

Breads made using natural starters are richer in taste and flavour. Due to over 30 kinds of organic compounds being produced during the fermentation process, the dough is unique and complex in both the flavour and taste. They remain fresh and soft for a longer period of time too as the organic compounds prevent the starch from retrograding and retain moisture in the bread.

Monday, May 26, 2014

Homemade Char Siew V - The Final Recipe




The perfect char siew should be slightly charred, shiny and caramelised on the outside, tender and juicy inside. Once in the mouth, your taste-buds will explode with flavour - sweet and savoury and the right balance of fat layers simply melt in your mouth.

Having experimented with different ingredients and proportion for the marinade, different cooking methods and various cuts of pork, I believe I have come out with my favourite and final recipe for homemade char siew.

This will be my last post on homemade char siew.

Saturday, May 24, 2014

Pan Sear Scallop, Sautéed Asparagus with Sous Vide Egg




I love to cook scallops and my favourite cooking method is to have them seared. It is simple to cook, elegant on plates and amazingly delicious - sweet, tender, mild, and delectable.

This is a simple and beautiful scallop starter recipe for any occasions.

Wednesday, May 14, 2014

Beef Masala




Indians (Hindus) do not consume much beef as the cow is considered a sacred animal. However beef is eaten by some people in the Northeast, West Bengal (in Muslim majorities) and Kerala. It is also available in North Eastern states where the culture and weather patterns are very distinct from the rest of India.

I had a very successful attempt cooking beef masala using the sous vide method previously. The beef was fork tender after 10 hours in the sous vide machine so cooking time with the masala paste and other ingredients was minimum.

If you do not have a sous vide setup at home, today's recipe will suit you well. Using spices that I have at home and taking reference from a few recipes online, I come out with my interpretation of this meat masala dish. It will take longer time to cook compared to the sous vide method (actually shorter if you consider the 10 hour sous vide time) but just as good. 

Full of flavour and guarantees meltingly tender beef,  this dish will make your taste buds stand to attention with the mixture of fragrant herbs and spices. Serve with rice and naan bread.

Monday, May 12, 2014

Sous Vide Duck Breast with Black Berry Sauce




Yesterday was Mother's Day. How did you celebrate this special day?

No celebration is complete without great food, lovingly prepared. Just like previous years, I cooked a proper meal for my wife to thank her for giving me three wonderful gifts that have brought joy, pain, love, pride, and much more into my life.

As we were discussing what to cook for this year’s Mother’s Day dinner, Ashley suggested duck breast and I thought it was a good idea.

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