Monday, March 27, 2017

Roast Boneless Suckling Pig




My blog has been inactive for a while, 105 days to be exact. My last recipe post was published on Dec 13, 2016, the night my Dad passed away. His departure was a surprise and a blow for all of us as we believed that he was heading towards recovery and were making preparation for him to be discharged from the hospital. I could remember vividly on that fateful night, shortly after I had posted on this blog, the hospital called to inform us to rush down but it was too late. Pa had left us.

Pa loved to cook and my Chinese cooking style is actually very much influenced by his. We weren't a particularly affectionate family. He was not used to express his love openly and I always think he did it through his food. Before he was ill, he would cook for us whenever we visited him with the families. Every year during Chinese new year and on our Lunar Birthdays, he would cook up a storm, whipping up delicious traditional dishes for his children and grandchildren. We consensually agreed that he was the better cook in the household  and we all took great pride and satisfaction in the meals he cooked for us as we fondly remember him and his cooking.

Pa’s way of expressing his love through his food will continue to be part of my family. Cooking for my family on weekends and creating special menus on their birthdays will continue for life, at least for my life until I take my last breath on this Earth.

Tuesday, December 13, 2016

Braised Duck Legs in Balsamic Red Wine Sauce




Preparing a delicious Christmas dinner menu but bored with the traditional dishes? Maybe it is time to ditch the roast turkey and the glazed ham and shake things up a little bit! Impress your guests this Christmas with this delectable braised duck dish with Asian influence.

Monday, November 28, 2016

Matcha Cranberry Bread




I had previously shared Mrs C&S's favourite method of baking artisan sesame seed bread at home in a cast iron Dutch oven. It is simple but consistently produces fantastic result - crusty and flavourful bread with character, over and over again. Wife has been baking breads using this recipe a few times a week for family and friends with rave reviews.

Baking bread in a cast iron pot with the lid on is like an oven within an oven. The super high heat and steam within the enclosed pot provide an ideal environment for bread baking. As the baking temperature is very high, make sure you replace the original black plastic lid knob of the cast iron pot with a stainless steel one.

This is my younger daughter Audrey's favorite, a slight variation of the previous bread recipe, using matcha and dried cranberry. Festive season is just around the corner and I thought the red and green colour of the bread loaf is ideal for Christmas celebration and sharing!

Thursday, July 7, 2016

Baked Salted Egg Prawns and Calamari




The salted egg craze has been around in this part of the world for a while now. The craze for this trendiest ingredient has gotten so out of hand that anything from croissants, french fries, potato chips to ice cream, everything can now be salted egg yolk-ified. 

I am more of a conservative person and still prefer my salted egg with seafood (think salted egg crab at KEK Tze Char and salted egg calamari at Diamond Kitchen) and I made mine on the Weber Barbecue.

Salted egg prawns and calamari on the grill achieves the same crispiness and the "airfryer"-healthiness. Who needs more oil when you can bake with the grill? Especially for all the ladies out there, try it! 

Monday, July 4, 2016

Orh Yee (Hokkien Heritage Yam Cake Recipe)





Those who follow my blog long enough would know that I grew up at my grandma's place as my mum passed away when I was five. My cooking passion stems from the way my grandma would cook for the family.

My grandparents came from the Fujian province in China. On special occasions like Chinese New Year or birthdays, grandma would cook us Hokkien dishes like Kong Bak Bao (Braised pork bun), Mee Sua (Wheat flour noodle) and Prawn Rolls. One very unique heritage dish that she used to cook for us was fried Orh Yee (Steamed Yam Cake). 

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!

There was an error in this gadget
Related Posts Plugin for WordPress, Blogger...