Monday, October 20, 2014

Stuffed Mini Sweet Peppers

I just love these cute mini sweet peppers. They were so colorful and I just can’t resist buying it. Carlos has been putting them in his salad but I am not a fan of eating them raw as I can’t digest it too well. I will be repeating it the whole day. So I decided to stuff them with some ground beef and baked them with some marinara sauce.

You can serve this as an appetizer, a side dish or like us we have it with some toasted bread for our dinner. They were so good as the pepper turns out so sweet after roasting in the oven and the meat on inside stays moist. In fact Carlos asked me to make more the next time so he can have the leftovers the next day…. Enjoy!

Monday, October 13, 2014

Singapore Hokkien Mee

Even though I’ve been to Singapore so many times but I don’t think I ever tried this noodle dish before. They are very different from our KL style Hokkien mee. KL hokkien mee uses thick yellow noodles braised in thick dark soy sauce. As for the Singapore Hokkien Mee it is white in color with yellow noodles and rice vermicelli/ bee hoon and it’s braised in flavorful stock and serve with sambal chili and lime, giving it that extra zing and tanginess.

I made this dish hoping to submit it for AFF – Singapore month but I didn’t make it. I am just too lazy to blog nowadays. I guess after blogging for nearly 8 years, I am slowly growing out of it. I used to put out 3 post a week now it is just once a week. I still cook and bake but mostly  repeat and easy dishes. Anyway, I hope I am able to find my mojo to blog regularly soon.

Monday, October 06, 2014

Baked Pasta in Creamy Pumpkin Sauce

Is fall season and there were all kinds of pumpkins around and they were really cheap too. There are only two kinds of pumpkins that I like. One of it is Kabocha and the other one is butternut squash. I don’t buy them too often as Carlos is not a fan of it so if I cook it I will be the only one eating it. Pumpkin is not only good for pies or dessert but they can be used for savory dishes too.

 I am a bit under the weather because of the intense heat here in Northern CA and I am craving for some creamy and comforting food like pasta but not too keen of adding too much cream or tons of fat in it. So pumpkin comes to the rescue. Pumpkin puree make great base for pasta sauce as it’s naturally creamy so it gives you an alfredo like texture without any heavy cream in it. I like penne pasta so I used it in this dish but you can use any type of pasta of your choice. As for the pumpkin try to use fresh pumpkin instead of the one from the can as I think fresh one taste so much better.

Tuesday, September 30, 2014

Coconut Buns/Cocktail Buns

This is by far my most favorite soft buns to buy from the Chinese Bakery. I will always get a few to last me for a week. I am a fan of coconut and anything with coconut in it I will eat it. The coconut bun or cocktail buns (gai mei pau) is very popular in Hong Kong. It is a soft sweet bun and with rich buttery coconut filling in it. You can read the history of the cocktail bun here .

I did it slightly different. Instead of having the coconut filling on the inside I like the filling to be exposed on the outside. I just love the look of the tiny sparkles of coconut after baking it. They look so pretty. As for the dough it is just regular sweet bread dough and it is not as soft the next day like the tangzhong method dough but you can just warm it up in the microwave for 15 seconds and they will be soft again and taste just like freshly baked right out of the oven.