When I have time prepare spices for curry I normally do it in big batches so I can portion them out and freeze it up so each time I want to cook it is ready but nowadays we can get readymade paste from the Asian market without any problem. It does make cooking so much easier and I do keep a jar of it in case of emergency or I ran out of homemade paste. I have the recipe here if anyone of you wanted to make it from scratch. You can use it to cook chicken, duck, beef, pork or any type of seafood and even noodles with it. For today I used the paste to cook this prawn dish.
Wednesday, August 28, 2013
Thursday, August 22, 2013
I heard of loquat fruit but never seen or eaten one until I live in California. I’ve seen some of this fruit trees around our neighborhood here and I was so tempted to knock at their doors to ask if I can buy some from them. But I was too shy to do that ha ha… Lucky for me my work colleague gave me some from her backyard tree.
They were small and cute, tangy and slightly sweet at the same time. Unlike other fruits, they are quite small and finicky to peel or pit. It took me a while to cut and pitted them. I used half of it to make jam and the other half to make cake. I tried to Google for some recipes but can’t find much out there so I just make butter cake out of it.
Friday, August 16, 2013
It has been awhile since I cook with chicken wings. I bookmarked this recipe from Sonia’s right after she posted it at her blog. I just love how her dish/wings look, dark and glistening with soy sauce glaze. This is such a nice simple dish and goes really well with rice.
Source: Nasi Lemak Lover
18 pcs Chicken Wings (mid section)
1 tbsp light soy sauce
½ tbsp Shao Hsing cooking wine
1 spring onion - cut into 1"
5 slices ginger
1/3 cup water
Thursday, August 08, 2013
I bought some fresh oyster mushroom from the Asian store recently not knowing what to do with it. I remember seeing a few recipes of fried mushroom at Elin’s blog and decided to check them out. I settle for this batter recipe as it looks really crispy. I double up the recipe and added some curry powder to the batter to give it an extra kick. Like Elin said, the mushroom was crispy and crunchy on the outside and chewy and moist on the inside. Do give it a try, it is really good.
Thursday, August 01, 2013
Pork tenderloin is one of my favorite cuts of meat. I love how tender the meat is and I can marinate and glaze it with anything and it will cook in no time. I will usually throw it onto the grill and let it grill on all sides. As for the marinate it can be anything seasonings of your choice and for the glaze I used pomegranate juice with a few other ingredients. It turns out really good and flavorful. It is super easy to prepare and quick cooking…I mean grilling! And the best part…no pots and pans to wash!