Saturday, December 31, 2016

Plain Waffles ??????

Photo updated on 18 Nov 2016.
Christmas Themed Waffles

After I shared my Cookie N Cream Waffles recipe back in May 2016, many readers asked me what can they substitute for plain waffles? Here's the answer to it. ;)


Ingredients:

(A)

125g All Purpose Flour  ?? 125?

1.5 tsp Corn Flour ??? 1.5 ??

55g Sugar ? 55?

1/4 tsp Salt ? 1/4 ??

1/2 tsp Baking Soda ??? ???

1 tsp Baking Powder ?? 1??



(B)

1 Egg Yolk ?? 1 ?

180ml Fresh Milk ?? 180?

1/4 tsp Vanilla Extract ??? 1/4??

30ml Oil ? 30?

(C)

1 Egg White ?? 1?








If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. ?????????,????????????????????????????????!  


Method:

1. Sift (A). 
?(A) ???

2. Mix together (B).
??(B)?????

3. Use a whisk, beat (C) until stiff peak.
?(C) ??????????

4. Gradually add (B) to (A), stir to mix until there's no more lumps. Do not over-mix the batter.
???(B)??(A),???????

5. Fold in (C) in 2 batches until well combined.
?(C) ?2?????,?????

6. Cook in a preheated waffle maker for 5 minutes. 
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If you like my recipe, click hereLIKE & FollOW my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

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Friday, December 30, 2016

New Year's Eve tasting menu options on CBC's Weekend Morning Show

Tomorrow I will be presenting the following dishes for New Year's Eve treats, on CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten.  I'll be on at 8:20AM as there will be a year end quiz after the 8:30 news.

This gorgeous beef tenderloin is available on Saturday morning at St. Norbert's Farmer's Market from 10-1PM at the Eagle's Club. One can use tenderloin, rib eye or strip loin for this dish from beef, bison, elk or veal.  Everything is locally produced from sustainable farms.  The micro greens are from Fresh Forage Farms where they grow amazing greens year round.



Beef Tenderloin Carpaccio (Beef from Manitoba Beef by Jim Lintott, available at St. Norbert's Farmer's Market)

Recipe By: Karen
Serving Size: 10
Preparation Time: 0:20

8 ozs tenderloin frozen (or rib eye)
2 cloves garlic minced
1/4 c preserves (I use Mostarda, fig jam, or raspberry)
1/3 c vinegar (shallot, raspberry, etc)
2/3 c extra virgin olive oil
1/4 tsp truffle oil optional
1/4 tsp truffle salt optional


Mix last 7 ingredients together and set aside. Thinly slice semi-frozen meat.
You can use bison, elk or beef tenderloin. Arrange slices on a platter and
drizzle vinaigrette over meat. Garnish with fresh berries or green onions. 

I used Fresh Forage Mustard Micro greens and Parmesan  Reggiano curls.

Serve with baguette slices or water crackers.
Enjoy!


Seared Foie Gras with fig or pear compote

The Foie Gras comes from Brome Lake, Quebec.  It is a free range duck.  They are not penned and walk around freely.  They come to be fed.  The whole duck is used in different products.  They provide an excellent foie gras and is available at DeLuca's on Portage Ave. 

Prepare crostini or toasts and top with warm compote as recipe follows;

1/2 - 1 whole sliced pear or 2-3 sliced fresh figs Or Mostarda with figs
1/2 tsp butter
ground hazelnuts (optional)
deglaze with Frangelico or Disorrono

Cook pear or figs in pan and cook down with liquor.

Prepare foie gras slices by slightly seasoning with sea salt.  In a hot pan, sear foie gras on both sides until brown and deglaze with liquor.  Place on prepared toasts, top with a few grains of Fleur d�sel or good sea salt and serve immediately.
Enjoy!
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Saffron Scones

Untitled

I made saffron scones for breakfast on Christmas Eve. A big hit, I must say. (But nevermind the photo - it was merely an afterthought, we were pretty much done by then.) If you want maximum saffron flavor, you should probably dissolve the saffron in some warm liquid first. I didn't and was still very happy with the saffron impact, but I'm sure it could be even stronger. As it was, it wasn't overwhelming but still very distinct. Serve these with butter, cheese and blackberry preserves - you'll be glad you did.

Saffron Scones
makes about 12 small scones

250 g flour
2 tsp baking powder
2 tsp sugar
1/2 tsp salt
60 g butter - cold!
1 egg
120 ml buttermilk (or if you're in Sweden, l�tt filmj�lk will work well.)
1/2 g saffron

Mix flour, baking powder, sugar and salt in a bowl. Add the butter in small dice, and mix until it's well distributed into the flour mixture. I used my Kitchen-Aid, but a food processor or your hands will work out as well.

Beat the egg with the buttermilk in a separate bowl and add to the flour. Add the saffron as well. Mix into a soft dough, but don't overknead it. Flatten to a 2 cm thick rectangle, and cut out scones with a small round cookie cutter. 

Bake at 175�C for about 15-18 minutes.


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Thursday, December 29, 2016

Easy One-Pan Chicken Rice Meal ??????


This easy one-pan chicken rice meal is sure to become a family favourite. Well, at least the home cook would love this. Less washing, easy preparation and flavourful. And, best of all, it's a great idea for last minute meal. 

I used to cook sushi rice in a saucepan, pre-soak the rice and it only takes 10 minutes cooking time. I modified the method, added the ingredients that I adapted from here and here goes my quick, easy and delicious chicken rice recipe. Hope you'll like it too. :) 


Chicken Rice cooked in a rice cooker using this recipe.
Used Jasmine rice instead of Japanese rice, water amount adjusted.
Turned out so fragrant and with some claypot-chicken-rice-style crisp. Superb.

Photo updated 24 March 2017.

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Ingredients: 1 serving ???

1 Boneless Chicken Thigh ???? 100?,??,??,??
(about 100g, washed and pat dry with kitchen towel, cut into chunks)

1/4 tsp Light Soy Sauce ?? 1/4??

Pinch of Salt ? ??

Dash of White Pepper ??? ??

1/4 tsp Sesame Oil ?? 1/4??

Some oil for cooking ???
(I use Medella Organic Coconut Cooking Oil which has neutral flavour and it's a healthier choice)

4 cloves Garlic (minced) ?? 4?,??

3 slices Ginger ? 3?

1 Lemongrass (the inner white part) ?? 1 ?,????

65g Short Grain Rice ??? 65? (??????????)
(washed and soaked for at least 30 minutes, drained.)

100ml Chicken Broth ?? 100??

1 Pandan Leaf ??? 1 ?





Some Salt (add to taste) ???











If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 

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Method: ??:


1. Mix light soy sauce, salt, white pepper, sesame oil and chicken meat in a bowl. Let it marinate for at least 30 minutes.
???,?,???,???????????30?????,????,??30???



2. Heat oil in a saucepan, add in garlic, ginger and lemongrass.
????????,????,??????





3. Cook until the garlic are lightly brown. 
?????????




4. Stir in rice and chicken meat. Stir fry until the chicken are half-cooked.
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5. Add chicken broth, pandan leaf and some salt to taste (if needed). 
????,??????????




6. Cover the saucepan with a lid, turn the heat to high, bring to a boil. Reduce heat to low, simmer for 12 minutes. When the cooking is done, turn off heat and let it sit for 3-5 minutes. Serve with vegetables or salad to complete your meal.
????,????????,?12????????,?3-5??????????????,??LIKE?????????,???????????

If you like my recipe, click hereLIKE & FOLLOW  my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!








Some feedback from those who have tried this recipe:


By Nicole Mak

By Kweok Pooi Wen
By Pinnie Lim


By Elsie Tan 




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Saturday, December 24, 2016

Ribena Panna Cotta



Panna Cotta is an Italian dessert that is creamy and sweet. It is simple to make at home with this easy recipe. Added a layer of Ribena jelly gives this recipe an extra hit of fruity taste and the gorgeous colour that we like....and that balanced out the sweetness of the creamy panna cotta.






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Ingredients: Yield 6 servings
??:

(A)

30g Water ? 30?

2 tsp Gelatin Powder ???? 2??

160g Whipping Cream ?????? 160?

240g Fresh Milk ?? 240?

60g Sugar ??? 60?

(B)

100g Water ? 100?

2 tsp Gelatin Powder ???? 2??

80g Ribena Blackcurrant Cordial ????? 80?



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 

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Method: ??:

1. Measure 30g water in a bowl, sprinkle in 2 tsp gelatin powder (without stirring). Set aside for 10 minutes.
?30??????,??2??????,?10???




2. Heat up the remaining (A) ingredients in a saucepan until sugar dissolved (do not boil). 
????(A)??????,??????????????

3. Turn off heat, stir in (1) until gelatin fully dissolved.
??,??(1)?????????




4. Pour through a sieve into pudding jars, cover and keep in the refrigerator once cooled. Let it chill until set, 4 hours or longer.
????????,??,?????????4????(????)?




5. Measure 100g water in a small bowl and sprinkle in 2 tsp gelatin powder (without stirring). Set aside for 10 minutes. Place the bowl in a larger bowl of hot water. Once the gelatin melts, remove from hot water and set aside to cool to room temperature.
?100??????,??2?????????10??????????????????



6. Stir in Ribena cordial and pour this over the creamy pudding. Chill until set. 
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If you like my recipe, click hereLIKE & FOLLOW my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!



Some feedback from those who have tried this recipe:


By Ruyeras Mel
By Yen Ping

By Yen Ping

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Friday, December 23, 2016

Braised Pork Belly Served In Chinese Steamed Bun ????[?????]




Thanks to Tefal and Singapore Home Cooks (SHC) for inviting me to participate in a contest to create recipe using Tefal product, one of my favourite cookware.

I am blessed to have this Tefal Optimal Fuzzy Logic 1.8L Rice Cooker that is packed with plenty of features and settings, the recipes that I am going to create with this fuzzy logic rice cooker is definitely not just rice. A rice cooker can cook more than rice and it can make wonder if you have got one with innovative technology. 

First in my menu is the ALL-IN-ONE Braised Pork Belly Served In Chinese Steamed Bun. An easy recipe that other than ingredients, all you need is a rice cooker. Simply stir fry the pork belly and spices in the inner pot of the rice cooker, cover, set the time and let it cook. When it's ready, steam the leaf bun in the steam basket. Serve with lettuce and cherry tomatoes to complete your meal. 





I have submit this recipe to Tefal for a contest entry and I am so happy to announce that I WON! I must thank all of you who have voted my recipe, thank you for your support.




Braised Pork Belly Served In Chinese Steamed Bun

Ingredients: 
Yield 3 servings 

600g Pork Belly

2 tbsp Cooking Oil

7 Lotus Leaf Bun 

1 Butterhead Lettuce 

1 Punnet Cherry Tomato

Some Coriander Leaves

(A)

2 tbsp Light Soy Sauce

1 tbsp Rice Wine 

1 tsp Sesame Oil

(B)

45g Shallot (sliced)

15g Garlic (lightly pounded)

15g Ginger (sliced)

(C)

1 Cinnamon Stick

1 Star Anise

5 Clove

1/2 tsp Chinese Five Spice Powder

1/2 tsp Cumin Powder

1/4 tsp Salt

3 tbsp Dark Soy Sauce

2 tbsp Light Soy Sauce

1/4 tsp Garlic Pepper

35g Rock Sugar

1 3/4 cup Water 


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 


Method:

1. Wash the pork belly, pat dry with kitchen towel. Cut into 7 thick slices. Add in (A), mix well. Cover with cling wrap and let it marinate for 1 hour.

2. Turn the rice cooker on DIY mode, heat 2 tbsp of cooking oil in the inner pot. Add in (B), stir fry until fragrant.

3. Add pork belly (reserve the marinates). Cook the pork belly until both sides are slightly brown. Add in the remaining marinates.

Tips: The 3D spherical pot encourage heat circulation from all direction. Make sure there�s no overlapping when you add in the pork belly so that the sides are cooked evenly. It�s fine if the pork belly are placed at the sides of the pot. 

4. Stir in (C). Mix well. 

5. Close the lid. Set the time to 45 minutes (DIY mode). 

6. When the cooking is done, place the Chinese leaf bun on the steam basket. Open the rice cooker lid, flip the pork belly.  Put the steam basket in the rice cooker, close the lid, set the time to 15 minutes (DIY mode).

7. To serve: Gently tear-open the steamed lotus leaf bun. Place a lettuce leaf followed by a slice of braised pork belly and some coriander leaves. Serve with cherry tomatoes and more lettuce to complete your meal. 

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!







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??:(???)

??? 600? 

? 2??

???? 7?

?? ??

??? 1??

?? ??


(A) 

?? 2??

?? 1??

?? 1??

(B)

??? 45?, ??

?? 15?,??

?? 15?

(C)

??? 1?

?? 1?

?? 5?

??? 1/2??

??? 1/2??

? 1/4??

??? 3??

?? 2??

???? 1/4??

?? 35?

? 1 3/4?

?????????,????????????????????????????????!


??:

1. ???????,??,?????7???????????,???12???(A)???????????,??????

2. ??????2???,?(B)???

3. ????????(????),?????????????????

4. ??(C)??????

5. ??????,???45???

6. ???,???????????????,??,???15???

7. ???,????????????,?????????,?????????????????,?????????????Tefal Optimal Fuzzy Logic ????????????????,????????????????????,??LIKE?????????,???????????


???????????:
Here are the pictorial of the recipe:






Step 1
Tips: For more tender pork belly, cut the pork belly into thinner slices.



Step 2

Step 3

Step 3

Step 4

Step 6

Step 6




Some feedback from those who have tried this recipe:


By Pearly Toh

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