tag:blogger.com,1999:blog-360439572024-03-29T07:45:00.300-04:00My Kitchen SnippetsICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.comBlogger1078125tag:blogger.com,1999:blog-36043957.post-64663271399625200552017-09-08T18:47:00.000-04:002017-09-08T18:47:17.677-04:00Tonkatsu/Pork Cutlets<span style="background-color: red;"><strong>Non Halal</strong>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYA0VI_OkRAx1ZAoajLYfvZb7gh06yyudF2GIk1CkfYRvxnYYb334bmSdJLF1vbVruIn5BopCenAUD-_L_kz4PMrwn1gC0YC-o2UmQ2zQzfO0MhG1t0MtUhvPl3cj8lwyeHBQZA/s1600/IMG_1847-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="521" data-original-width="576" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYA0VI_OkRAx1ZAoajLYfvZb7gh06yyudF2GIk1CkfYRvxnYYb334bmSdJLF1vbVruIn5BopCenAUD-_L_kz4PMrwn1gC0YC-o2UmQ2zQzfO0MhG1t0MtUhvPl3cj8lwyeHBQZA/s480/IMG_1847-a.JPG" width="480" /></a></div>
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Tonkatsu is one of the most beloved “western style” Japanese foods in Japan. It is thinly pound pork chop breaded with flour, egg, and Panko (bread crumbs), then deep fried. Tonkatsu is almost always accompanied by thinly shredded cabbage, curry sauce or with thick brown Worcester-based sauce.
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I’ve been craving for this cutlet since I came home from my month long vacation in Japan. So I decided to make some for our dinner a few weeks ago. I serve it with rice and broccoli instead of curry sauce or tonkatsu sauce. It’s not the healthiest food but rather comfort food for me. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iIPpd5HNCNXK0Fkq-r8UQHdGel3JmPi8_F_3QQ9-daonCft8swKCqKD_dOcOkyzetc0CmedI436J1xAlvIpq_X9mISGyyAWfa4Ht_Ong0T0CahFsxphK6f5Ies1S_-2O2pSl0g/s1600/IMG_1841-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="576" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iIPpd5HNCNXK0Fkq-r8UQHdGel3JmPi8_F_3QQ9-daonCft8swKCqKD_dOcOkyzetc0CmedI436J1xAlvIpq_X9mISGyyAWfa4Ht_Ong0T0CahFsxphK6f5Ies1S_-2O2pSl0g/s480/IMG_1841-a.JPG" width="480" /></a></div>
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Ingredients:</em>
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4 slices of pork loin – each about 6 ounces
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Salt and ground black pepper
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3 tbsp of flour – for dredging
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2 eggs – lightly beaten
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2 cups of panko breadcrumbs
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<em>Accompaniment - optional</em>
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Some shredded cabbage
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Some green veggie
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Some rice
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Lemon
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1. Removed any fats from the cutlet. Pound to flatten about ¼”. Salt and pepper on both sides of the cutlet. Dredge each in flour, tap to remove any excess flour. Ten dip into beaten eggs and press the cutlet into the breadcrumbs to coat on both sides.
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2. Heat a large skillet; add some oil to for shallow fry the cutlets. Once the oil is hot, fry the cutlets until golden brown on both sides. It will take about 5-7 minutes. Make sure you turn them once or twice. <br />
3. Once it is done, drain the cutlets on paper towels. Cut the cutlets into bite size strips.
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4. Arrange the cutlets on a plate. You can serve it with shredded cabbage or like me with rice and veggie. <br />
<br />ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com0tag:blogger.com,1999:blog-36043957.post-40951891760250929312017-05-10T16:03:00.004-04:002017-05-10T16:03:58.680-04:00Sesame Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4j-CI7jmlgK449JNZwBGRCRsVn56hWsDzTaLcUYUags4CSyePpsP8WJvJkc_sH4GgVapR7TMbbfxspdb6zFQCWNm7sQAQfZHM38lNDwp-8ZkXTMPWkComEdnNY3ijhj7MrXvS5Q/s1600/IMG_6905-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4j-CI7jmlgK449JNZwBGRCRsVn56hWsDzTaLcUYUags4CSyePpsP8WJvJkc_sH4GgVapR7TMbbfxspdb6zFQCWNm7sQAQfZHM38lNDwp-8ZkXTMPWkComEdnNY3ijhj7MrXvS5Q/s480/IMG_6905-a.JPG" width="480" /></a></div>
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I love these cookies because they’re quick and easy to make. You don’t even need a mixer to do this as you can just mix it by hand. It is lightly sweeten but you can add more sugar to it. The sesame seeds gave these cookies a very nice nutty flavor to it and it goes really well with a cup of tea.
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<em>Ingredients:</em>
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1 stick/1/2 cup unsalted butter – room temperature
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½ cup of sugar
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1 cup + 3 tbsp of flour
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½ tsp salt
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½ tsp baking soda
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1 egg
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1 tsp pure vanilla extract
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1 cup of sesame seeds, lightly toasted
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1. Heat oven to 350 degree F. Line baking sheets with parchment paper. Sift together flour, salt and baking soda, set it aside.
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2. In a bowl, cream butter and sugar until light and fluffy. Add in egg and vanilla. Continue to mix until well combined. Add in the flour mixture, ½ of the sesame seeds and mix until incorporated.
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3. Drop a spoon of the cookie dough into the balance sesame seeds, roll it and lightly, press it flat and put it into the baking sheet. <br />
4. Bake until golden brown – about 8-9 minutes. Remove from oven and let it cool on a wire rack.<br />
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ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com2tag:blogger.com,1999:blog-36043957.post-77096501411815354382017-03-27T18:42:00.002-04:002017-03-27T18:42:29.805-04:00Stir-fry Glutinous Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSfbhesMDvC_b10q0L1EcK8Vhv002zNtn09NZPyffMF-UkVNKZbWRL6-hV0lMwv7BonQ_YHpeidERQK-RUfc6oKBqCs_GjqiV3Sr7lkt389yphOS7_0VZ2uiWrGOw3x53ZZLv0Q/s1600/IMG_0481-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSfbhesMDvC_b10q0L1EcK8Vhv002zNtn09NZPyffMF-UkVNKZbWRL6-hV0lMwv7BonQ_YHpeidERQK-RUfc6oKBqCs_GjqiV3Sr7lkt389yphOS7_0VZ2uiWrGOw3x53ZZLv0Q/s480/IMG_0481-a.JPG" width="480" /></a></div>
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First I would like to apologize for the long hiatus from blogging. I’ve been busy with my daily life, dealing with moving, home based business and also traveling. I guess after more than 10 years of blogging I slowing losing my momentous doing it. I mostly post my cooking on my Instagram now. You can follow me there if you want to. Anyway, here is a short update on a recipe I did some time ago. I made this dish with some left over steamed glutinous rice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGldE8AQN7VjoAI_3j59weB-A2fGvEzWldPh-Neh3zqYdWhUZWcRYM-_GZQWM0sjhcIa2zjEvz4ZEf476RQNpvCHB1utlu0PGR1oDEsMyrzSqyGsYK-XRmLMGduhKm_-VsjKYWw/s1600/IMG_0561-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGldE8AQN7VjoAI_3j59weB-A2fGvEzWldPh-Neh3zqYdWhUZWcRYM-_GZQWM0sjhcIa2zjEvz4ZEf476RQNpvCHB1utlu0PGR1oDEsMyrzSqyGsYK-XRmLMGduhKm_-VsjKYWw/s480/IMG_0561-a.JPG" width="480" /></a></div>
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<em>Ingredients</em>
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3 cups of cold cooked glutinous rice - <br />
1 Chinese sausage – cut into small cubes
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½ cup of BBQ pork/char siew
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5 roasted chestnuts – skin removed
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4 dried shitake mushrooms – soaked until soft and sliced thinly
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2 shallots – slice thinly
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1 clove garlic – chopped finely
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2 spring onions – cut small
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Seasonings:
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1 tbsp sauce
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½ tbsp oyster sauce
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1 tsp dark soy sauce
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½ tsp sugar<br />
½ tsp salt
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A few dashes of white pepper
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1. Heat up 1 tbsp of oil, stir fry shallot and garlic till fragrant and lightly brown. Add in the Chinese sausage. Stir fry till fragrant. Add in the BBQ pork, mushrooms and chestnuts. Continue to stir fry for another minute.
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2. Add all the seasonings, 2-3 tbsp of water, follows by the rice. Continue to stir fry until the rice is well coated with the rest of the ingredients. The rice will be sticky so you might need to spatula to break them apart. <br />
3. Once it is well combined, taste and check the seasoning to see if it needs more salt.
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4. Add in the spring onions, give it a few toss and remove from the frying pan. Serve warm or at room temperature.
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com2tag:blogger.com,1999:blog-36043957.post-61801893752747552432016-12-23T13:37:00.003-05:002016-12-23T13:37:59.584-05:00<div class="separator" style="clear: both; text-align: center;">
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<strong>My dear family, friends and blog readers,
May God bless you with a festive, loving and peaceful celebration this Christmas and all throughout the year of 2017.</strong>ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com2tag:blogger.com,1999:blog-36043957.post-62313746193044004462016-10-03T13:28:00.002-04:002016-10-04T01:58:16.280-04:00Spicy Salted Eggs/Sambal Telur Masin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDG5Eh3W29c6cgtFn4N_7_vJPYruRzZDpI9GzTppwhyPic7A_72kcbLXjo8WTCsmCgWV4hC-U2ZUJhQtgzNIxYsUDzzugzfE56tngG8VH6ZhSxUMnAcIZYowIENlZB-Tme5ARKQw/s1600/IMG_3451-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDG5Eh3W29c6cgtFn4N_7_vJPYruRzZDpI9GzTppwhyPic7A_72kcbLXjo8WTCsmCgWV4hC-U2ZUJhQtgzNIxYsUDzzugzfE56tngG8VH6ZhSxUMnAcIZYowIENlZB-Tme5ARKQw/s480/IMG_3451-a.JPG" width="480" /></a></div>
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This is another dish that I learned from Shereen. She is so amazing that she even brined her own salted duck eggs. I enjoyed eating this simple ‘kampung’ (village) dish with rice. </div>
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<em>Ingredients:</em> <br />
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3 Salted eggs, hard - boiled and cut into wedges ( remove the shell )
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1 Onion, thinly sliced
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Salt to taste / if necessary
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<em>To be pounded / blended ( not too fine )</em>
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4 Green chilies
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8 Bird's eye chilies
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2 Candle nuts / buah keras
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8 gm Shrimp paste / belacan
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1. Heat a tbsp of oil in a wok and fry the onion for a few minutes.
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2. Add the pounded /blended paste and fry until fragrant.
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3. Throw in the salted eggs that have been cut into wedges and give them a quick but gentle stir.
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4. Add salt if necessary and dish out.
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5. Serve with hot steaming white rice.
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com5tag:blogger.com,1999:blog-36043957.post-41118475886550990812016-09-26T15:46:00.000-04:002016-09-26T15:46:03.527-04:00Prune and Walnut Butter Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhts8v9QJ6hmwBh1-VApiMTDY97WScwnVyrDhKVyrf41_HkURb1-5PzrKNoxs2WEK1g9NZKMNVnSzxX_0mVSSISuXOACUWG3mZnxSfLIYwbZ8kylQkCCxzEv-LVhHp7uBrfACJ1Ig/s1600/IMG_2068-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhts8v9QJ6hmwBh1-VApiMTDY97WScwnVyrDhKVyrf41_HkURb1-5PzrKNoxs2WEK1g9NZKMNVnSzxX_0mVSSISuXOACUWG3mZnxSfLIYwbZ8kylQkCCxzEv-LVhHp7uBrfACJ1Ig/s480/IMG_2068-a.JPG" width="480" /></a></div>
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It has been awhile since I post a recipe for cakes. I baked this cake a few months ago to take it with me to a gathering. The brown sugar and chopped prunes gave this cake a very nice caramel fragrant.</div>
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It goes really well with a cup of coffee or tea.
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<em>Ingredients:</em>
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250 gram butter – room temperature
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200 gram dark brown sugar
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4 eggs
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1 tsp pure vanilla extract
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280 gram flour
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1 tsp baking powder
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¼ tsp flour
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¼ cup milk
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1 cup chopped prunes
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¾ cup chopped walnut
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1. Pre-heat oven to 350 degree F. Greased and line an 8” x 8” square baking pan. Sieve flour, baking powder and salt. Set it aside.
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2. Cream butter and brown sugar until light and fluffy. Add in vanilla and mix well.
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3. Add in eggs one at a time and continue to beat until well combined.
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4. Slowly down the mixer, add in the flour in 3 batches alternating with the milk. Mix until combined.
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5. Lastly fold in the prunes and walnut. Mix well.
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6. Pour the batter into the baking pan, level up the top, bake for 50-55 minutes till golden brown or until tested skewer comes out clean.
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7. Remove from oven; cool in pan for 10 minutes and then turn it out onto the cooling rack.
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com1tag:blogger.com,1999:blog-36043957.post-90267665407940967662016-09-23T15:16:00.002-04:002016-09-23T15:16:39.241-04:00Chili Char<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5047ih6W2vjAu5FGAu76G9-y8NTg0nASJRyo4R15J6DnBkv7m9Htw4vvBaw06GQ5jb6Vq2Ll2yE_8HA8Lohncq0aQqCL7305pskxrn8TwYO8e7WzSquJDUYnaboYDQ45QZFqgQ/s1600/IMG_3442-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5047ih6W2vjAu5FGAu76G9-y8NTg0nASJRyo4R15J6DnBkv7m9Htw4vvBaw06GQ5jb6Vq2Ll2yE_8HA8Lohncq0aQqCL7305pskxrn8TwYO8e7WzSquJDUYnaboYDQ45QZFqgQ/s480/IMG_3442-a.JPG" width="480" /></a></div>
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This is by far one of my most favorite Nyonya dish. I learned this dish from my good friend Shereen when I visit here in NZ. She is such a great cook and all her dishes were so delicious. This is not the only dish I learned from her but a few more and I will be sharing it here with you. With only this dish I can eat 2 bowls of rice. It is that good. It might looks like a very simple dishe but trust me, they were packed with great flavors. Please give it a try if you can get some nice good green chilies that are not too spicy. </div>
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<em>
Ingredients:</em>
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15-20 fresh green chilies with the stalk on
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200 gram shallots (blend till fine)
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60 gram of dried shrimps/udang kering
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1 tsp of thick soy sauce
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2 tbsp light soy sauce
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1. Trim a little bit of the chilies stalk but do not remove them completely (see picture).
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2. Slit the chilies into halves and remove the seeds. If you like some heat in your chilies, leave some seeds near to the stalks.
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3. Wash the prepared chilies under some cold running water. Leave aside.
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4. Put a little bit of oil into the wok and fry the dried prawns until fragrant but not burnt. Scoop it out from the wok onto a kitchen towel to remove excess oil. Blend it until fine. In the same wok, fry the blended shallots until fragrant and slightly crispy. Add in your blended dried prawns and all of the green chilies. Stir well.
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5. Add in thick soy sauce (this is only for color, add more if you prefer your gravy to be darker and less if you like the gravy to be lighter in color), light soy sauce (according to taste) and about 1 ½ - 2 cups of water.
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6. Give it a stir and cover the wok. Cook until the green chilies are soft and have turned into light green color.
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7. Serve with rice.
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<strong>Note:
The consistency of the gravy should not be too thick but also not watery. If you have added too much water, continue cooking uncovered until the water has evaporated. This dish improves with time. I always cook a bit more and freeze the extra. To reheat, simply thaw and zap it in the microwave</strong>
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ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com5tag:blogger.com,1999:blog-36043957.post-71626383726206344862016-09-23T15:16:00.001-04:002016-09-23T15:16:18.996-04:00Essay about Kitchen Tools<div class="separator" style="clear: both; text-align: center;">
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The popularity of channels showcasing chefs and their culinary expertise is on the rise. People enjoy watching the likes of Ree Drummond and Bobby Flay. They are enamored by Guy Fiere and Anne Burrell. This love of culinary artistry is being translated to the kitchen and more people are becoming interested in the <a href="https://en.wikipedia.org/wiki/List_of_food_preparation_utensils"> kitchen tools</a> that modern day chefs utilize.
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Of course, not every homemaker and wannabe cook has the finances to acquire the high tech gadgetry provided for these famous chefs. But that does not mean the kitchen has to stay sterile and bland. There are a number of great kitchen tools that are readily available to those who would like to add a little flair to their kitchen accomplishments.
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Top 10 Kitchen Gadgets for Daily Living<br />
These tools will help when one is trying to live holistically. They are essential to the preparation of a number of healthy dishes and can certainly make the kitchen look a lot more like those seen on TV. Obviously lesser known brands are available, and can provide nearly the same quality for considerably less money. That said, here are the top 10 kitchen gadgets for daily living:
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1. Blender - Get your money’s worth out of a high speed blender. Yes, these are more expensive than traditional kitchen blenders, but if you use it on a regular basis you will be glad you opted to put out a little more cash. You will be able to make soups, nut butters, smoothies, homemade mayo, and a host of other silky delicacies with the assistance of this little gadget.
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2. Knives - If you have ever had to saw through a piece of meat, or hack at one, you will recognize the import of good knives. We recommend acquiring chef grade knives. Additionally, we suggest that you have an 8 or 10 inch butcher/chef’s knife, an 8 inch serrated knife, and a 4 inch paring knife. If you have cheaper versions of everything else, these should get you through all the restaurant quality cooking you intend to do.
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3. Cast Iron Skillet - These are durable and when seasoned properly they are the only truly non-stick cooking utensils on the market. Today’s non-stick pots and pans are actually guilty of releasing some serious toxins into your food when you cook with them. You should definitely consider getting rid of them and replacing them with cast iron cookware.
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4. Storage Containers - Make sure you stock up on glass storage options to eliminate the potential for toxic exposure via plastic versions. You can use them for salads and make ahead oatmeal/yogurt breakfasts. And, when you employ that high speed blender to make nut butters, these glass storage containers will be your best options for longevity.
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5. Lidded Sauce Pans - Get a number of different sizes. These are useful when you are making homemade soups and sauces. Since they do come in a variety of sizes and money might be limited, we suggest you at least have a 1 ½ quart and a 3 quart version.
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6. Cutting Boards - You do not want to do all your cutting on your countertop. You will inevitably scratch it or damage it in some way. Therefore, it is imperative that you get a cutting board. These are made out of various materials and can be relatively inexpensive depending on the material you choose. Keep in mind that some materials are actually really good at holding onto germs and bacteria, so do your research before you make a purchase.
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7. Crockpot - These slow cookers are absolutely necessary in any kitchen. They can help you prepare meat while you are at work. They are also phenomenal when it comes to making homemade chili and soups. People also use them to make stews, overnight oatmeal, and fruit butters. They are invaluable in the kitchen.
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8. Baking Pans/Sheets - You can get these in full and half size. They are excellent for baking. They can be round, square, rectangular, or any number of shapes. Plus you are going to want to make cookies at some point and the baking sheets you own will undoubtedly get plenty of use.
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9. Measuring Tools - You cannot bake without the assistance of measuring tools. Like many kitchen utensils these tools come in a variety of materials. And sometimes they are even in different shapes. We have seen square, round, and heart shaped measuring cups and spoons. Our preference is almost always metal versions because the likelihood of germ contamination is considerably less. Wood and plastic have their own issues, but glass works well too.
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10. Mixing Bowls - Glass and stainless steel bowls are always better than the plastic variety. There will be times when you want to keep your mixing bowl on the stove and if you are not careful a plastic bowl will melt. We know this from our own experience. And, as we have said previously, utilizing glass and metal is a better option for keeping your foods toxin and germ/bacteria free. <br />
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While stocking your kitchen with these highly recommended kitchen tools is certainly a good idea, there are some other steps you should take to ensure you become the best chef of your home. Consider investing in some well-known and highly regarded cookbooks. You could purchase books by the people we listed in the introduction. These chefs are revered for their extreme giftedness in the kitchen.
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And, if you need a few more kitchen tool suggestions we would recommend you consider purchasing a bread maker and a pizza stone. When you start to delve into the world of homemade bread you will wonder why you ever bought store bread. Additionally, if you purchase a pizza stone you will be better prepared to make that cauliflower crust pizza you have been considering. Who knows, you might even be able to learn a thing or two about pizza dough amidst your bread making endeavors.
The kitchen tools included in this article will certainly get you well on your way to having an enviable culinary space. <br />
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This kitchen essay is provided by <a href="https://cheapcustomwritings.net/"> Cheap Custom Writings company</a>.
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com0tag:blogger.com,1999:blog-36043957.post-84275749526272590392016-09-06T21:26:00.000-04:002016-09-06T21:26:25.643-04:00Spinach Parcels in Filo Pastry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_1oGf6T5cD069dcYt4TW5B3oWgCy_0fplw_M0uPWjhBm9atwchBVC_5TBkSFnJ_awlEjkm9ZVUZFfHF_b4jqTWcOwE3-ii-imdCUFjDAk8cX3krvREgv0meH9__3_jDWmMTrYg/s1600/IMG_4620-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_1oGf6T5cD069dcYt4TW5B3oWgCy_0fplw_M0uPWjhBm9atwchBVC_5TBkSFnJ_awlEjkm9ZVUZFfHF_b4jqTWcOwE3-ii-imdCUFjDAk8cX3krvREgv0meH9__3_jDWmMTrYg/s480/IMG_4620-a.JPG" width="480" /></a></div>
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I have a packet of filo pastry in my freezer from God knows when. I thought of making Baklava with it but change my mind when I saw some leftover roast chicken in my fridge. I gather a few extra ingredients from the fridge and decided to make these parcels. It is not that difficult to make these. The only tricky part of this is working with the filo pastry but once you get the hang of it – it’s easy. You can serve this as an appetizer or like us have it for our dinner with some salad. </div>
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<em>Ingredients:</em>
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12 - 14 sheets of filo pastry
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5 tbsp melted butter
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<em>For the Filling:</em>
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1 box of 8 oz frozen chopped spinach – thawed
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A cup of cooked chicken cubes<br />
½ cup grated cheddar
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3 tbsp cream cheese
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2 tbsp parmesan cheese
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1 small tomato – removed seeds and finely diced
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½ tsp garlic powder
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Salt and pepper to taste
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1. Prepared a baking sheet pan and line it with some aluminium foil. Set it aside.
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2. Squeezed out all excess liquid from the spinach. Combined all the filling ingredients in a mixing bowl. Mix well.
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3. Take a piece of filo dough (cover the rest with a damp cloth (to prevent it from drying out) and lay it on a work surface. Brush it lightly with some melted butter.
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4. Fold it into 3, you will get 3 layers of filo, place about 1 ½ tbsp of filling at the lower corner of the pastry, forming a small triangle. Fold the triangle over again, along its bottom edge. Keep folding until you have fully wrapped the filling in a triangle.
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5. Repeat until all the filling has been used. Brush the triangle with oil/butter and place it on baking sheet pan.
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6. Repeat with the remaining sheets and filling. Bake for about 8-10 mins or until golden brown<br />
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ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com2tag:blogger.com,1999:blog-36043957.post-4048301812487605742016-07-25T17:35:00.002-04:002016-07-25T17:35:39.372-04:00Savory Plantain Pancakes/Fritters<div class="separator" style="clear: both; text-align: center;">
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We can’t get good bananas here for frying like our goreng pisang back home. I tried using the regular Dole kind but they were not good for frying. They became so soft and watery once it hits the hot oil and it will start spattering all over. I tried it once and never attempt frying it again. Once awhile I will use plantain. Plantain is like our pisang tanduk and I usually slice it up and pan fried it with a bit of butter. This time I mashed it up and made it into pancakes like. Man, were they good. The pancakes were sweet and savory at the same time. Since plantain is pretty starchy you don’t need to add to much flour to it. I used only 3 tbsp of it.</div>
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<em> Ingredients:</em>
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2 ripe plantains – cut in chunks <br />
10 medium size shrimps – roughly chopped
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3 spring onions – cut small
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1 red chili – diced small
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1 shallot – diced small
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3 tbsp flour
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1 tbsp toasted sesame seeds
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Salt and pepper to taste
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1. Peel, cut and mashed plantains and then add the rest of the ingredients and mix well. Set it aside to rest for 15 minutes. <br />
2. Heat up 2 tbsp of vegetable oil in a non stick frying pan. Once it is hot, ladle about 2 – 3 tbsp of batter onto the pan, and lightly spread it out into a round circle. Make as many pancakes as you can, leaving space between each. <br />
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3. Cook until golden brown, turn it over and continue to cook until golden brown.
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4. Transfer to a paper towel to drain off excess oil. Repeat the same with the remaining batter until all the batter is used.
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5. Serve warm with chili sauce. <br />
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<strong>Note: If you want it gluten free you can replace the flour with cornflour. For sweet version just omit all the rest of the ingredients except for plantain, flour and salt. You can serve it with some maple syrup.</strong>
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com6tag:blogger.com,1999:blog-36043957.post-7127215785784696802016-07-05T23:34:00.004-04:002016-07-05T23:34:42.897-04:00Laced Rice Crepes/Appam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghveWlut_p4SLBIL8EvW-fcB15SNbvoIGfXkIEULSWCJmIo7DRe8Cs_mF8psp5t_s6B4i8XHvkjMBkRTRWmu1l6lH9u8kMGJdOOhG9ushNKv0t6a15-hWLr3bIHq5u3j0hGaUdbA/s1600/IMG_6946-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghveWlut_p4SLBIL8EvW-fcB15SNbvoIGfXkIEULSWCJmIo7DRe8Cs_mF8psp5t_s6B4i8XHvkjMBkRTRWmu1l6lH9u8kMGJdOOhG9ushNKv0t6a15-hWLr3bIHq5u3j0hGaUdbA/s480/IMG_6946-a.JPG" width="480" /></a></div>
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When I saw my friend posted an Appam making video of <a href="http://www.thasneen.com/cooking/easy-appam-recipe-without-adding-yeast/"> Cooking with Thas </a> on FB I know I have to try it out. Ingredients are relatively easy. All I have to do and just blend it together and let it ferment overnight. Since I don’t have the appam making pan I just used my non-stick pan cooking it. Well, as you can see it is rather flat but taste wise it is pretty good. I remember eating it at one of the Indian restaurant and it has a sourish taste to it. I guess I have to try out another recipe that uses yeast since this recipe doesn’t.
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<div style="text-align: justify;">
So what is Appam? Appam is a very popular and traditional breakfast of State of Kerala. The Appam or Palappam is also a specialty in Sri Lanka where it is known as the Appa. Appams are soft and spongy in the center and has a lacy border. It is very good for health as it does not require much oil and it is gluten free too. It can be served with the potato/chicken stew, any type of curries curry.
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<a name='more'></a><br />
<em>Ingredients:</em>
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<br />
1 cup raw rice – soaked for 5 hours<br />
½ cup fresh grated coconut
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¼ cup cooked white rice
<br />
1 cup coconut milk <br />
1 ½ water
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<em>Other ingredients:</em>
<br />
<br />
½ tsp baking soda
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½ tsp salt
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1. In a blender or grinder- add soaked rice, grated coconut, cooked rice, coconut milk and water, grind to a smooth batter.
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2. Pour the batter into a large bowl, covered with plastic wrap and leave it overnight on the counter top to ferment. <br />
3. If you are living in a cold place, warm up the oven at the lowest temperature- 150 F for 3 to 4 minutes, turn off the heat and then place the batter inside the oven and keep it overnight.
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4. The next day just before making appams- add baking soda and salt to the batter combine well. Set it aside for 10 minutes.
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5. Place the pan for making appam or a non stick frying pan over medium heat, let it get hot.
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6. Grease the pan with non-stick cooking spray or grease it with a bit of vegetable oil.
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7. Remove the pan from the heat, pour 1 to 1½ ladle of batter onto the pan and swirl the pan to coat the batter evenly on the pan.
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8. Close the pan with a lid and cook for 4 minutes.
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9. Open the lid, you can see the edges turn into light brown, using a spatula, go around the edges to loosen the pancake up, remove the appam from the pan and place it on a plate. Continue to do the same until the batter is finish. <br />
10. Appam can be served with any kind of curries or stew.<br />
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<div style="text-align: justify;">
<strong>Note:
I made a few pieces of sweet apam with the same batter. I added a tbsp of sugar to the batter (you can add more if you like it sweeter), stir well and cook it the same way as the savory ones.</strong>
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ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com3tag:blogger.com,1999:blog-36043957.post-75547273462283747392016-05-26T21:12:00.001-04:002016-05-26T21:13:20.616-04:00Cherry Blossom/Sakura Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqdyojiCoj-JZF0gmMsQF4TnPeC4QelD3iZdYmnmdkihtz3i0zz5rzvYzIf_fI9aX3bzc_nB93TMKUys2S_ROkkKE8YgHZgfo6-Nt6ecMu9fv2I24mm5d1LqAumqcmPpFU-xc3g/s1600/IMG_5609-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGqdyojiCoj-JZF0gmMsQF4TnPeC4QelD3iZdYmnmdkihtz3i0zz5rzvYzIf_fI9aX3bzc_nB93TMKUys2S_ROkkKE8YgHZgfo6-Nt6ecMu9fv2I24mm5d1LqAumqcmPpFU-xc3g/s480/IMG_5609-a.JPG" width="360" /></a></div>
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I’ve seen many people making dessert with the preserved sakura for the past few years and they were so pretty. I found them online but there were not cheap so I waited until Diana went back to Japan and she bought some for me. My two good friends Linda and Maria got me some too when they were holidaying there. So I’ve been using it to make moon cakes, macarons and now these cookies. Diana is in Japan again now so hopefully she is able to find more for me.</div>
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I made these cookies for a birthday tea party for a very good friend last week. Turns out really pretty and everyone goes oooh and ahhh over it and said they look too pretty to eat. I got the recipe from Daily Delicious with a tiny change. I added some almond powder to it and increased the flour by 20 gram as I find to dough too wet to handle. I think it might be the size of the egg yolk I used.</div>
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<a name='more'></a><br />
<em>Ingredients:</em>
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90 gram unsalted butter
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50 gram sugar
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1 tsp pure vanilla extract <br />
pinch of salt
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1 egg yolk
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60 gram ground almond
<br />
80 gram cake flour <br />
At least 20-24 pieces preserved sakura (depend on the size of your cookies)
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Some sugar, for sprinkle on top of the cookies
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1. Put the preserved sakura in a bowl; rinse it over running water to get rid of the salt. Cover with enough water; leave it for 3-4 hours to get rid of the saltiness. Drain the sakura and discard the water. Pat the sakura dry with kitchen towel and set it aside.
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2. Beat the butter with salt until soft, add the granulated sugar and beat until light color. Add the vanilla extract and egg yolk, beat to combine.
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3. Combined the flour and ground almond. Mix well. Add the flour mixture into the bowl, mix until combined and then knead gently until smooth. Cover the dough with plastic wrap and put in the fridge for 1 hour.
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4. Line a sheet pan with parchment paper. Preheat the oven to 375 degree F.
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5. Then roll the cookie dough until 6 mm thickness. Cut it with 6 cm cookie cutter.
Place the cookies on the baking sheet, and then decorate it with the preserved cherry blossoms on each cookie. Press it a little bit to stick it into the cookies.
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6. Lower down the oven temperature to 340 degree F. Put the cookies into the oven and bake for 15-20 minutes or until the edges are brown. Remove from the oven and sprinkle with superfine sugar immediately. Let the cookies cool on the baking sheet for 15 minutes then move it to the wire rack until it is completely cool.
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com3tag:blogger.com,1999:blog-36043957.post-44787037378493231372016-05-13T06:00:00.000-04:002016-05-13T11:55:11.410-04:00Stuffed Onion Rings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUlkyBHG3QhRi7Afa0jW1Pd48XD7TrnqU5G7V6B-IFEOfpBOCPaQ9N8_XLainf3GgTjxJaC4BfhRHC7snX52k_FKmAVaYrVT0D7zZwkxXLIy5m6T62632dYucqnae4YqzBaXgBQ/s1600/IMG_2026-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUlkyBHG3QhRi7Afa0jW1Pd48XD7TrnqU5G7V6B-IFEOfpBOCPaQ9N8_XLainf3GgTjxJaC4BfhRHC7snX52k_FKmAVaYrVT0D7zZwkxXLIy5m6T62632dYucqnae4YqzBaXgBQ/s480/IMG_2026-a.JPG" width="480" /></a></div>
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<div style="text-align: justify;">
I came up with this dish on the day that I ran out of idea of what to prepare for our dinner. I have some ground meat in hand and decided to mix it up with a few other ingredients and stuff it in some onion rings. Turn our pretty good to have it with rice.
</div>
<br />
<em>Ingredients:</em>
<br />
<br />
2 medium size onions – cut into ½” rings
<br />
3 tbsp of flour
<br />
2 eggs - beaten
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<a name='more'></a><br />
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<em>Stuffing:</em>
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<br />
200 gram ground pork/beef or chicken
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100 gram of peel shrimps – chopped
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2 spring onions – cut small<br />
2 tbsp finely diced carrot
<br />
2 tsp cornstarch
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1 tsp oyster sauce
<br />
1 tbsp soy sauce
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½ tsp sesame oil
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1 egg
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Salt and pepper to taste
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1. Mix all the stuffing ingredients and set it aside for 15 minutes.
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2. Lightly dust the onions rings with flour. Place the onion ring on a flat surface and with a small butter knife spread the filling inside the ring. Do the same to all the rest of the onion rings.
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3. Heat up a non-stick pan; add in some oil for shallow frying the rings. Coat the rings with beaten eggs and shallow pan fried it over medium heat until the inside is cook and golden brown. <br />
4. Serve warm or at room temperature.
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com1tag:blogger.com,1999:blog-36043957.post-31232087248214515392016-04-24T23:06:00.000-04:002016-04-24T23:06:01.752-04:00Salmon Patties<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOO5OkaBRyeqiTeRavVHAwYSH_R-xWbJjup12-HBdrNJFCLia2MXwaS6aUoF7mvbvEdxTAudB3880nezuKoC0bj_zmDe_usxmSkGvKa9JDNqXjwQJmFfN1w6Z7_9A5K0Fr0R2I_w/s1600/IMG_8729-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOO5OkaBRyeqiTeRavVHAwYSH_R-xWbJjup12-HBdrNJFCLia2MXwaS6aUoF7mvbvEdxTAudB3880nezuKoC0bj_zmDe_usxmSkGvKa9JDNqXjwQJmFfN1w6Z7_9A5K0Fr0R2I_w/s480/IMG_8729-a.JPG" width="480" /></a></div>
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I know I have been neglecting my blog for awhile and I hope there are still people stopping by here. I am so sorry about that. Well, I have been very busy for the past 6-7 months, with my home business, then my trip back to Malaysia and after I came back I have to preparing for our moves to another house. So, that was what happening to my life all within a few months. With now settling at a new place hopefully I can get back to my routine of blogging and cooking again. I was just telling Carlos how much I miss doing it.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUbrpO6dYqt-_HMG3pHHKIYQ3bPg6RskvTSZzhAB3Jjs49D9GEsxQA_Urv49AREjowKWKYO5r5C2HjbhoiwzfcU4t5LhIbbt8HE6rq0azQGG1yUsMv0naTWv-ErNTGTNYYyJBeA/s1600/IMG_8766-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUbrpO6dYqt-_HMG3pHHKIYQ3bPg6RskvTSZzhAB3Jjs49D9GEsxQA_Urv49AREjowKWKYO5r5C2HjbhoiwzfcU4t5LhIbbt8HE6rq0azQGG1yUsMv0naTWv-ErNTGTNYYyJBeA/s480/IMG_8766-a.JPG" width="480" /></a></div>
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Anyway, here I am trying to catch up with all the backlogs. There are so many pictures to edit, so many recipes to type out. Let’s start with these Salmon patties which I made some time ago. I like making these patties when salmon fish goes on sale. I will grill a few extra pieces just so I can make these. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKH_6lZkAO_MDqGZRDqqCtEZ07pfmbt-lCmsOI-cIrzDURCqpsxa-p-FExVUSTKtObNYI4cIpqekolHNZLo3ovHnWfv50bxOQGolrAqw9hUh4xs9pPQupIss5wmlYEVP5KV0IcDw/s1600/IMG_8803-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKH_6lZkAO_MDqGZRDqqCtEZ07pfmbt-lCmsOI-cIrzDURCqpsxa-p-FExVUSTKtObNYI4cIpqekolHNZLo3ovHnWfv50bxOQGolrAqw9hUh4xs9pPQupIss5wmlYEVP5KV0IcDw/s480/IMG_8803-a.JPG" width="480" /></a></div>
<em></em><br />
<em>Ingredients:</em>
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<br />
2 cups of cooked salmon flakes
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1 small red pepper – finely diced
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1 small onion – finely diced
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3 spring onions – cut small
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¾ cups panko breadcrumbs
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1 egg
<br />
2 tbsp tomato ketchup
<br />
3 tbsp mayo
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Salt and pepper to taste
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1. Heat up a frying pan, add in 1 tbsp of olive oil, and once it is hot add in the chopped onion. Stir fry until fragrant and then add in the red pepper. Continue to cook it until soft. Remove and let it cool down.
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2. Combined all the ingredients together in a mixing bowl. Mix well and set it aside in the fridge for half an hour.
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3. Form it into small patties. Heat up a non stick pan with 3 tbsp of olive oil. Pan fried these patties until golden brown on both side.
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4. Serve warm with salad.
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com1tag:blogger.com,1999:blog-36043957.post-41914623673211685062016-04-06T22:34:00.001-04:002016-04-06T22:34:45.136-04:00Spaghetti with Easy Cherry Tomatoes Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlavvUIZ26uYU5lWfL3WM-4DAxo7RJAeSiMOTnibhlMlaJ_yrTLrkOF6P9DZlTyMA4IuscHNP1JUqsLeoUxfECV_s0d8eLtWeJZ_iTsF-Ew73Ar7-I3c8Xupfgdk7BXEYYcdv9bw/s1600/IMG_8510-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlavvUIZ26uYU5lWfL3WM-4DAxo7RJAeSiMOTnibhlMlaJ_yrTLrkOF6P9DZlTyMA4IuscHNP1JUqsLeoUxfECV_s0d8eLtWeJZ_iTsF-Ew73Ar7-I3c8Xupfgdk7BXEYYcdv9bw/s480/IMG_8510-a.JPG" width="480" /></a></div>
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My cherry tomato plants gave me some bumper crop last season. Carlos is not a fan of cherry tomatoes so I am the only one eating it. I like eating them raw and sometimes I just cut them up and put it in my pasta. This is a very fast and easy meal to prepare. While you are boiling the pasta you can prepare the sauce and when pasta is ready all you have to do is mixing it into the sauce. The juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce and voila the meal comes together in less than 20 minutes.
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<em>Ingredients:</em>
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Spaghetti or any pasta of your choice – enough to serve 2-3 people
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3 cups of cherry tomatoes – halves
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3 large cloves garlic – thinly sliced
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½ tsp freshly ground pepper
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Salt to taste
<br />
Some olive oil<br />
Some red pepper flakes - optional
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Some chopped parsley
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Some grated parmesan cheese (for serving)
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1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl. <br />
2. Meanwhile, heat up 3 tbsp oil in a large skillet or wide heavy saucepan over medium-high. Add garlic, cook until fragrant and translucent and then add in the tomatoes, pepper flakes, pepper and salt to taste.
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3. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, about 6-7 minutes. <br />
4. Once the pasta is ready toss it into the tomato sauce. Give it a few quick toss and add in the basil.
5. Serve warm and sprinkle in some parmesan cheese.
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com0tag:blogger.com,1999:blog-36043957.post-12426997244506347972016-02-15T15:04:00.000-05:002016-02-15T15:04:00.142-05:00Cream Buns (Not oven bake)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmmep68g0DRsPoStQ-0_RImY6A4p7S481GczA9KQc4gwlnXKO7AHRTx0N1gyZfd5OWmUpmTJWBxXAfzsgNAq0TCPZ1miboyy60iGm-s0di107dzhS_NBoIj6fqDQg2teFtPeULQ/s1600/IMG_9148-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmmep68g0DRsPoStQ-0_RImY6A4p7S481GczA9KQc4gwlnXKO7AHRTx0N1gyZfd5OWmUpmTJWBxXAfzsgNAq0TCPZ1miboyy60iGm-s0di107dzhS_NBoIj6fqDQg2teFtPeULQ/s480/IMG_9148-a.JPG" width="480" /></a></div>
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What do you think of these custard buns? They look good isn’t it? Well, I didn’t bake these in the oven. I bake/pan fried it on a frying pan. I found this recipe on <a href="http://blog.naver.com/mi__im0/220508704248"> YouTube </a> and was intrigued by it. I have some leftover custard cream from my fruit tarts and decided to use it up to by making these. The buns were really soft and good and I will definitely make this again. So if you don’t have an oven you can still make this bread. No excuses
:)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8E-U22N0OfPQ1fe1Y53FZLdod9RuN8a9Ew60BrFk1EJj4TAjPOC0MYjh6s3VzUftW0LBxrSw78Z45pvOLock9bPO8HffHfX7hxqMlg0OX4XsVk8hjAfEGxcSb3j8Hw4vi3UCpw/s1600/IMG_9160-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8E-U22N0OfPQ1fe1Y53FZLdod9RuN8a9Ew60BrFk1EJj4TAjPOC0MYjh6s3VzUftW0LBxrSw78Z45pvOLock9bPO8HffHfX7hxqMlg0OX4XsVk8hjAfEGxcSb3j8Hw4vi3UCpw/s480/IMG_9160-a.JPG" width="480" /></a></div>
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<a name='more'></a><br />
<em>Ingredients for the dough:</em>
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300 gram bread flour
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80 gram cake flour<br />
½ tsp salt
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60 gram sugar
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5 gram dried yeast
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60 ml water
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80 ml milk
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20 ml cream
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1 egg
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40 gram butter – soft
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Some filling or your choice (can be red bean paste, nutella, custard crème, coconut and etc)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiddm1h7p3VjXbLzyDEH31FC-ff8zvNSYJ74-jbHcGij_0sL36YtubAkVjbxc9gtAokhYIJx5Qo9jeWoWxvLX3PjyHSDrpzHpp_Frt62iepOoEJN20deaNCM1Q2-_nZP3eRtt4Q/s1600/IMG_9143-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiddm1h7p3VjXbLzyDEH31FC-ff8zvNSYJ74-jbHcGij_0sL36YtubAkVjbxc9gtAokhYIJx5Qo9jeWoWxvLX3PjyHSDrpzHpp_Frt62iepOoEJN20deaNCM1Q2-_nZP3eRtt4Q/s480/IMG_9143-a.JPG" width="480" /></a></div>
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1. Combined both flours with salt, sugar and dried yeast. Mix well. <br />
2. Warm up the milk, water and fresh cream (do not boil)
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3. Add the egg into the flour mixture, mix it slightly, and then add the slightly warm liquid, mix and knead into smooth dough. Add in the butter and continue to knead for another 5 minutes or until the butter incorporated into the dough.
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4. Wrap the dough in plastic food wrap and let it proof till double in size. It took me about an hour to proof this.<br />
5. Once the dough is ready, punch down to released the air, cut the dough into 8 pieces. Roll it into a ball and set it to rest for 15 minutes.
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6. With a rolling pin, roll the ball of dough out into oval shape, put about a tablespoon of filling in the center, fold the dough over and press down the side to seal. Cover the buns and set it aside to rest until double in size.
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7. Heat up a non-stick pan over very low heat, put the bread into the pan, and cover the pan with a lid. Let it bake low and slow for 7-8 minutes and the bread is golden brown at the bottom, turn it over to the other side. Cover the lid again and let it bake till golden brown and cooked. <br />
8. Serve warm or at room temperature.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZU5klhr3fAn8TkX8At7ocAYzsvJHeCgliDhdwwOyA2lkoqtnSTaTFEkdeP7CYmoTLkIQhmhFU1fUcuRL9g7YMdlDnFxvuC8eSJDyenWTbOIs8Xafbp-fGEx5elxRh978E0BPk0g/s1600/IMG_9199-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZU5klhr3fAn8TkX8At7ocAYzsvJHeCgliDhdwwOyA2lkoqtnSTaTFEkdeP7CYmoTLkIQhmhFU1fUcuRL9g7YMdlDnFxvuC8eSJDyenWTbOIs8Xafbp-fGEx5elxRh978E0BPk0g/s480/IMG_9199-a.JPG" width="480" /></a></div>
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<strong>Note: You can bake these buns in the pre-heated 375 degree F oven until golden brown.</strong>
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com4tag:blogger.com,1999:blog-36043957.post-90172634143131588042016-02-07T14:17:00.000-05:002016-02-07T14:17:01.710-05:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUNhYndwHa5rBOKbMod9BTiTV3I6U8a8cALccyYclN6CaZWE72TtS4ooIEfq6HbSqhoL2X2LEjT0clCnWpS06afbEeV5KWS_GueD_lwLCXV5dQOlAS_0oCI4kX_fqTNWsCub_Vg/s1600/happy-chinese-new-year-2016-with-a-black-circumference_23-2147532332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUNhYndwHa5rBOKbMod9BTiTV3I6U8a8cALccyYclN6CaZWE72TtS4ooIEfq6HbSqhoL2X2LEjT0clCnWpS06afbEeV5KWS_GueD_lwLCXV5dQOlAS_0oCI4kX_fqTNWsCub_Vg/s320/happy-chinese-new-year-2016-with-a-black-circumference_23-2147532332.jpg" width="320" /></a></div>
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<span style="color: red; font-size: large;">Wishing family, friends and blog readers, Gong Xi Fa Cai/Keong Hee Huat Cai. May the year of Monkey brings all of us joy, happiness, peace, good health and prosperity</span></div>
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com0tag:blogger.com,1999:blog-36043957.post-80014367257315377842016-01-20T13:47:00.000-05:002016-01-20T13:47:14.952-05:00Gula Melaka Kaya/Palm Sugar Coconut Jam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cjYZiqF5U6WbJZbN9pxDb2qgmURWDt9zmXXGkkXGRYRy-FOemry22frODgZdvCDj2T-gdtrjlrJ3g4U0M1ILSsmZaXO7eZGJQ71GUF4yGPCZd8jJ8b_e7unWAHb5HmjhFnS05Q/s1600/IMG_9062-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cjYZiqF5U6WbJZbN9pxDb2qgmURWDt9zmXXGkkXGRYRy-FOemry22frODgZdvCDj2T-gdtrjlrJ3g4U0M1ILSsmZaXO7eZGJQ71GUF4yGPCZd8jJ8b_e7unWAHb5HmjhFnS05Q/s480/IMG_9062-a.JPG" width="480" /></a></div>
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Making kaya takes time so I don’t make it often and if I do I will make a big batch of it. I will mail some to Diana and keep a couple of jars for myself. It usually will last me a couple of months. I usually will make the regular caramel or pandan kaya but this time I tried using gula Melaka or palm sugar. Since I have a lot of egg yolks leftover from my macarons I decided to use only that in this kaya. It gives the kaya a thicker and richer consistency.
For those who are not familiar with kaya you can read about it <a href="https://en.wikipedia.org/wiki/Coconut_jam"> here </a>. </div>
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The kaya turns out really good. It is thick and creamy with the heavenly fragrant of the palm sugar.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQOVtQnsXYtuTffIsS1WpqbW3iRzMhyphenhyphenwuqXnXfhzYvO1-N8eU97JxItKSh-pqP5z8adHw9MEp_oMuxAQC4Wd3HKYvK2lyIKDrr21_2ochBrbYLDX1QerQI8rCdPyR4zk7HjbWmfA/s1600/IMG_9034-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQOVtQnsXYtuTffIsS1WpqbW3iRzMhyphenhyphenwuqXnXfhzYvO1-N8eU97JxItKSh-pqP5z8adHw9MEp_oMuxAQC4Wd3HKYvK2lyIKDrr21_2ochBrbYLDX1QerQI8rCdPyR4zk7HjbWmfA/s480/IMG_9034-a.JPG" width="480" /></a></div>
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<a name='more'></a><br />
<em>Ingredients:</em>
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12 eggs yolks
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250 gram gula Melaka – cut small
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150 gram sugar
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650 ml thick coconut milk
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6 pandan leaves
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1. Heat up a medium size saucepan over medium heat. Add in coconut milk and gula Melaka, sugar and pandan leaves. Bring it up to a boil and once boil, turn down the heat to low. Let it simmer for 1 minute. Turn off the heat and let it cool down a little bit. <br />
2. Remove the pandan leaves. In a separate big bowl, whisk egg yolks until well combined. Slowly add in a ladle of the coconut milk mixture into the egg yolk while whisking. (This is called tempering so that the egg yolk won’t become scramble egg) Continue to do this step until you added half of the coconut milk mixture to the eggs.
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3. Pour the egg mixture into the rest of the coconut mixture. Cook over low heat, continue stirring constantly until the mixture is thick and creamy. It should be done once you see the mixture slightly bubble up. Turn off the heat.
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4. Let it cool completely before transferring it to a jar and refrigerate. Serve on toast. <br />
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com4tag:blogger.com,1999:blog-36043957.post-25241085494842459082016-01-04T10:52:00.000-05:002016-01-06T14:00:32.402-05:00Taiwanese Pineapple Cake/Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwO3894ZhyphenhyphenEUpDJOguBU2vgLHXK32ZCzIwYU1uoctIm3CMu5GuxMET_8aSjsm_nKMdMuOeTHsyqbltLPZbeY5kEEANhqQ3-4tUQsIrSmusfw4VXTIFpDisOmWbNqwuTiLmDTtlMg/s1600/IMG_9254-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwO3894ZhyphenhyphenEUpDJOguBU2vgLHXK32ZCzIwYU1uoctIm3CMu5GuxMET_8aSjsm_nKMdMuOeTHsyqbltLPZbeY5kEEANhqQ3-4tUQsIrSmusfw4VXTIFpDisOmWbNqwuTiLmDTtlMg/s480/IMG_9254-a.JPG" width="480" /></a></div>
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I always like this cake. I am not sure why they called it cake as it tasted more like cookies. I bought it a few times from the Asian supermarket and also once at Hong Kong airport but they were not good. The pastry was so dried and the filling doesn’t taste like pineapple at all. I found out that they added winter melon to the filling….mmmmm no wonder it is not good. Anyway, I always wanted to try making these and finally did it a few months ago after buying more moulds from eBay. My friend Alan gave me some too. It cost me quite a bit of money and in order to justify spending so much I should make it more often :)</div>
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I used only pineapple for the filling instead of adding winter melon to it. I coarsely grated the pineapple so that I can still feel the bite of the filling. I tasted one once it cools down but the pastry was more on the crunchy and dry side so I let it sit for a day and the pastry turns out soft, rich and very buttery. It was really good. I think it tasted much better than the one I bought. As CNY is just around the corner, maybe you can making this instead of the usual pineapple tarts.
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<em>Ingredients for the pastry:</em>
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<br />
300 grams ready-made or homemade pineapple filling
<br />
150 gram butter – cold and cut into cubes
<br />
200 grams flour
<br />
45 grams icing sugar
<br />
3 tablespoons milk powder
<br />
2 tbsp custard powder
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1. Line a baking pan with parchment paper. Arrange the pineapple cake mould on the baking pan. Divide the pineapple filling into 13-14 portions and roll it into balls. Set it aside.
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2. Sift the flour, custard powder, icing sugar and milk powder together. <br />
3. Add butter into the flour mixture and rub with fingertips until mixture resembles bread crumbs, continue mixing it until it form into dough. If it is too dry you can add a bit of cold water to it. Divide it into 13-14 pieces. <br />
4. Flatten the dough with your hand and fill each of the dough with pineapple filling. Wrapped it up and make sure the filling is cover up by the dough.
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5. Put into a pineapple pastry mould, press it in gently with your palm from top, turn it over and press the other side. Do the same to the rest of the dough and filling.
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6. Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown, Turn the mould over once halfway through the baking time. <br />
7. Remove from oven and let it cool down for 10 minutes before removing them from the mould. Let it cool complete. The cake taste better if you let it sit for a day. <br />
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<em>Ingred</em><em>ients for the pineapple jam:</em>
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800 grams of coarsely grated pineapple
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200 grams sugar (more if you like it sweeter)
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1. Put the pineapple into a wok or a large saucepan and cook over medium low heat, stirring from time to time until some of the juice evaporates. Add sugar and continue to cook for about an hour or until thicken and dry.
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2. Remove and let it cool down completely before using.
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com6tag:blogger.com,1999:blog-36043957.post-24782394041088571742016-01-01T21:55:00.004-05:002016-01-01T21:57:23.400-05:00Happy New Year 2016<div class="separator" style="clear: both; text-align: center;">
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<span style="color: red; font-size: large;"><strong>Wishing you and your family a wonderful year ahead. Happy New Year!!</strong></span></div>
<br />ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com1tag:blogger.com,1999:blog-36043957.post-20113224410896367322015-10-19T11:03:00.000-04:002015-10-19T11:03:50.423-04:00Meyer Lemon Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVvLeC3jlyBz07vkqQWNhYRNRzTZg3c2FpwinC8Pw7eb5j_jAn9OKS4HWb6Qz2JLeKiTE7GDuDCENCD4tOtOj7bhyphenhyphenuvQOtQLeZRf_zNUGhzbwiZbDGwRdEfaoacGDaUdGukPG8g/s1600/IMG_8670-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVvLeC3jlyBz07vkqQWNhYRNRzTZg3c2FpwinC8Pw7eb5j_jAn9OKS4HWb6Qz2JLeKiTE7GDuDCENCD4tOtOj7bhyphenhyphenuvQOtQLeZRf_zNUGhzbwiZbDGwRdEfaoacGDaUdGukPG8g/s480/IMG_8670-a.JPG" width="480" /></a></div>
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Lemon lemon. I just love them. I have a huge lemon tree at my backyard but the lemon is not that juicy as for my little meyer lemon plant, it’s not producing any fruits this year. Not sure why. My good friend Maria gave me some Meyer Lemons from her backyard and she told me she love lemon bars. So lemon bars it is. So I made some to share it with her and Linda. I prefer meyer lemons as they are more juicy and less tart. Hopefully my meyer plant will give me some fruits next year but if not I can always get some from Maria.
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I used Ina Garter recipe but the next time I make this again I will cut down a bit of the flour for the filling as I like the filling to be softer. For the sugar I cut it down to 2 cups as meyer lemons are not that tangy so needed less sugar. </div>
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<em>For the crust:</em> <br />
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1/2 pound/2 sticks unsalted butter at room temperature <br />
1/2 cup sugar <br />
2 cups all-purpose flour <br />
1/2 tsp salt <br />
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<em>For the filling:</em> <br />
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6 large eggs at room temperature <br />
3 cups sugar (I used 2 cups)<br />
2 tablespoons grated lemon zest (4 to 5 lemons) <br />
1 cup freshly squeezed lemon juice <br />
1 cup all-purpose flour <br />
Confectioners’ sugar, for dusting
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1. Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. <br />
2. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. <br />
3.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. <br />
4.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. <br />
5. Let cool to room temperature.
Cut into triangles and dust with confectioners’ sugar
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com2tag:blogger.com,1999:blog-36043957.post-315460594521061552015-09-24T03:04:00.000-04:002015-09-24T03:04:55.434-04:00Snowskin Mooncakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05Pve5RSZtT6ak7p7lXr2NAcC59K8gyPfXdCiRKFAK5iOixCSC9MKMIcsx-p-80gvYc6aebD3vPlqujSqHnPF0lzk_Q_Z2L8z8cGytUoeUDzVI8yu6jm-GtI4uSay5HwvIdEHiQ/s1600/IMG_8909-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05Pve5RSZtT6ak7p7lXr2NAcC59K8gyPfXdCiRKFAK5iOixCSC9MKMIcsx-p-80gvYc6aebD3vPlqujSqHnPF0lzk_Q_Z2L8z8cGytUoeUDzVI8yu6jm-GtI4uSay5HwvIdEHiQ/s480/IMG_8909-a.JPG" width="480" /></a></div>
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Mid-Autumn Festival is just a few days away and is time to make some mooncakes. This year I just did the snowskin kind as I don’t have time to do the bake ones. I’ve been pretty busy with some orders and also social life. Have invites to gatherings most weekends. Anyway, I made these mooncakes for a Malaysian get together a couple of weeks ago and I just used back the same recipe from my previous one.</div>
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<em>Ingredient for the dough:</em> <br />
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300g cooked glutinous rice flour/Koh Fun <br />
280g Icing sugar <br />
95g Crisco shortening <br />
250g Pandan water (cold) <br />
1/4 tsp Banana essence or vanilla (optional) <br />
Some food coloring <br />
3 pandan leaves <br />
Some mung bean and read bean filling <br />
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1. Boil 350 ml water with pandan leaves and let it cool down completely before keeping it in the fridge for a day. You need only 250 ml. <br />
2. In a large bowl, sieve the flour with icing sugar together to remove any lumps. Then add in the shortening. Mix it with your hand until it resembles coarse breadcrumbs. <br />
3. Add in the cold pandan water with essence; knead it until the dough comes together. The dough can be a bit sticky. Cover and let it rest for 10 minutes. Then knead the dough again. <br />
4. Divide dough into equal portion and add coloring to it. Knead well. <br />
5. Divide the dough and the filling into equal portions (depend on the size of your mould). For mine I need 30 gram of filling and 25 gram of dough. Flatten the dough and wrap the filling into it. Roll it into a round ball and dust it with some cooked glutinous rice flour. <br />
6. Press it firmly into the mould, unmold the mooncake. Line a container with some paper towel and store the mooncake in it. Chill well before consume.<br />
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ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com2tag:blogger.com,1999:blog-36043957.post-52112513828519073982015-08-17T23:13:00.001-04:002015-08-17T23:13:34.563-04:00Oven Baked Honey Sriracha Chicken Wings<div class="separator" style="clear: both; text-align: center;">
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Wow, I have not updated my blog for over a month. Why such a long silence? Well, laziness I guess. I still cook at least 3-4 times a week but mostly some repeat dishes and sometimes I am just too lazy to take photos but I still update it on my Instagram though. You can follow me there if you want to. </div>
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Anyway, I baked these wings some time ago. I am a huge fan of wings but I try not to eat it as often. Maybe once every 2-3 months. I have shared quite a few recipes here and this is one recipe that I have yet to post it here which uses one of my favorite chili sauce: Sriracha. I like baking it as it is less messy than frying and probably a bit healthier. These spicy, sweet and slightly charred wings are pretty addictive. I don’t think you can stop eating it with just 1 or 2 so I hope you try it out.
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<em>Ingredients:</em>
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2 pounds of chicken wings
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Some toasted sesame seeds for garnish <br />
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<em>Marinate:</em>
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4 tbsp sriracha sauce
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2 tsp garlic powder
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1 tsp salt
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1 tbsp fish sauce
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½ tsp black pepper
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3 tbsp or more honey (depend on the level of sweetness you like)
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-wVhasmqQg8qgx9YAdDA0EMw7TMWybi9cPq9ivuGJ-Vz8cN3fAJ6aFkdjy_icz8nRkrvmYLTdHmDdYwXKAcXZMqQy3AewZ8XDM885TW5s3xT7oPEaHGSgEUSJ8Oa44egjGGTXQ/s1600/IMG_8633-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-wVhasmqQg8qgx9YAdDA0EMw7TMWybi9cPq9ivuGJ-Vz8cN3fAJ6aFkdjy_icz8nRkrvmYLTdHmDdYwXKAcXZMqQy3AewZ8XDM885TW5s3xT7oPEaHGSgEUSJ8Oa44egjGGTXQ/s480/IMG_8633-a.JPG" width="480" /></a></div>
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1. Wash and clean the wings and cut it into three pieces through the joints. Discard wing tips. Pan it dry with paper towel. In a large mixing bowl, combined all the marinate ingredients. Mix really well.
2. Add in the wings and give the wings a good toss and put it in a Ziploc bag. Let it marinate in the refrigerator for 3-4 hours. <br />
3. Line a baking sheet with aluminum foil. Pre-heat the oven to 375 degree F. Lightly grease the baking pan with some vegetable oil. Arrange the chicken wings on the baking pan. <br />
4. Bake the wings for 45 -55 minutes or until the chicken is cook and lightly brown. Turn the wings over halfway during the baking so they are evenly cooked.
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5. Sprinkle on some toasted sesame seeds before serving.
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com4tag:blogger.com,1999:blog-36043957.post-47532961089336971352015-07-16T20:33:00.000-04:002015-07-16T20:33:40.654-04:00Ham and Corn Croquettes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdk6xMcCghZsHTAqKvuuRGkWzlYDXuqEGeM2pX30sdOU3uvRwrfQrCreGyHtqaM_kRqQ78IdHriY8vxypqNU4GyDHHs5ggXTjMWzJA0M8BOiCaQykm1ilyosY7z5Fhak8Zj8tQA/s1600/IMG_7983-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdk6xMcCghZsHTAqKvuuRGkWzlYDXuqEGeM2pX30sdOU3uvRwrfQrCreGyHtqaM_kRqQ78IdHriY8vxypqNU4GyDHHs5ggXTjMWzJA0M8BOiCaQykm1ilyosY7z5Fhak8Zj8tQA/s480/IMG_7983-a.JPG" width="480" /></a></div>
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I don’t make this often but sometimes I do crave for it. I prefer Croquettes made from béchamel sauce rather than potatoes. I like the soft, creamy and buttery interior that oozes out of the crispy breadcrumbs when bite into it. The mixture is quite soft to handle, so it is better than you let it cool down really well in the fridge before handling it. These savory patties are good as an appetizer and you can mix anything in it into the béchamel base. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9rjimWb9U7-uAukfabvSyOtbt5qE-rqXlpEoT4x-Hzju9OjsJJGbazry6Hep-b8GajM_J1fkZI3j2pIdaGkk_Tkak4K3N2Izt3CRGGViaECMq6snPbVYVMqcyF5_L0Daar5o6g/s1600/IMG_7998-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9rjimWb9U7-uAukfabvSyOtbt5qE-rqXlpEoT4x-Hzju9OjsJJGbazry6Hep-b8GajM_J1fkZI3j2pIdaGkk_Tkak4K3N2Izt3CRGGViaECMq6snPbVYVMqcyF5_L0Daar5o6g/s480/IMG_7998-a.JPG" width="480" /></a></div>
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<em>Ingredients:</em>
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1 medium onion –finely chopped
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3 slices of ham – cut into small cubes
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½ cup of corn kernels
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2 tbsp chopped parsley
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4 tbsp butter
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1 ½ cups of whole milk
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¾ cups flour
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Salt and pepper to taste
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<em>For coating:</em>
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1 cup panko breadcrumbs
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1 egg + 2 tbsp water – beaten
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Some flour for dusting
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3yqAsX4JOzuHY4F617aGp9OWw0yt2y8I5HRtuX2836SjS5AsAwaN8p3jDEc3A_Xl9mAMgtVY1m6iYHS4L_nZcky7MA2Il2JS4Bk0hXjAuXrUZVRQcZcedIgTMSzX3oFuEEhldQ/s1600/IMG_8027-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3yqAsX4JOzuHY4F617aGp9OWw0yt2y8I5HRtuX2836SjS5AsAwaN8p3jDEc3A_Xl9mAMgtVY1m6iYHS4L_nZcky7MA2Il2JS4Bk0hXjAuXrUZVRQcZcedIgTMSzX3oFuEEhldQ/s480/IMG_8027-a.JPG" width="480" /></a></div>
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1. Heat up a medium size saucepan and add in the butter. Once the butter melts, add in the onion. Sauté until translucent and very lightly brown. <br />
2. Add in the milk and bring it up to a simmer. Add in salt and pepper. Add in the flour, stirring constantly until the mixture is creamy and not too sticky to touch. It will take about 5 minutes.
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3. Remove from heat, and add in the ham, corn and parsley. Mix really well. <br />
4. Transfer the mixture to a large bowl to cool. Once cool, cover with plastic wrap and refrigerate for several hours until chilled. (This will make forming the croquettes easier.)
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5. Dust your hands with some flour, form croquettes into 2- to 2 1/2-inch (5- to 6.25-cm) long cylinders about 1 inch (2.5 cm) in diameter. Lightly roll in flour.
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6. Break the eggs in a bowl and thoroughly whisk. Place the breadcrumbs in a second bowl.
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7. Dip the croquettes in the egg and roll in breadcrumbs to completely cover.
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8. In a skillet or sauté pan, heat at least 3/4 inch/2 cm of sunflower oil or vegetable oil over medium-high heat. Reduce the heat to medium-low
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9. Fry the croquettes in small batches. Do not crown the pan. Turning frequently until they are golden brown.
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10. Gently ransfer them to paper towels to drain off excess oil. Serve hot.
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com0tag:blogger.com,1999:blog-36043957.post-80779726957781281822015-06-28T18:43:00.000-04:002015-06-28T18:43:41.662-04:00Lemon Blueberry Butter Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwRjFF-N9yzmKjwFPBINxHdz9DZHsNJhF4jiyuwwR0QYmtUk1cRJ7iD9NiyxNCQvYG34w0RBU3Cxl6lCPBbwQssqNNQTPDWJPsENOzRQMXZn5hh7BgKv9D7Fgqh0tsHogq0ncTg/s1600/IMG_8147-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwRjFF-N9yzmKjwFPBINxHdz9DZHsNJhF4jiyuwwR0QYmtUk1cRJ7iD9NiyxNCQvYG34w0RBU3Cxl6lCPBbwQssqNNQTPDWJPsENOzRQMXZn5hh7BgKv9D7Fgqh0tsHogq0ncTg/s480/IMG_8147-a.JPG" width="480" /></a></div>
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Someone at home is complaining that I hardly bake anything for him anymore. Poor guy I actually do bake but mostly for sale. I hardly bake anything for our own consumptions. My take on this is I don’t bake I don’t eat as this way I can control myself. Anyway, I gave in and bake this blueberry cake when Zue came for visit few weeks ago. We also can have it for tea and breakfast. Blueberry is in season now so I bought quite a bit of it for freezing and used some in our juice and baking.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKV7x9DW5qgNBEnnbBzbn8C-ziNWe_oiKKmAD02KI37yOCx1jofhx2oykgwmlPnQ6sSX3byrKqgzTvDhHLxyj5z8Gi2lddsUf5NxX5KkTR9e2QNjYCKw36XeefOvYVCFR-U0S59g/s1600/IMG_8131-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKV7x9DW5qgNBEnnbBzbn8C-ziNWe_oiKKmAD02KI37yOCx1jofhx2oykgwmlPnQ6sSX3byrKqgzTvDhHLxyj5z8Gi2lddsUf5NxX5KkTR9e2QNjYCKw36XeefOvYVCFR-U0S59g/s480/IMG_8131-a.JPG" width="480" /></a></div>
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<em>Ingredients:</em>
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2 stick/227 gram butter – room temperature
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200 gram sugar
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4 large eggs
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250 gram flour
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1 tsp baking powder
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¼ tsp salt
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1 tbsp lemon zest
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4 tbsp lemon juice
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1 ½ cups of fresh or frozen blueberries + 1 tbsp flour
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdz4X3TxRVi9HlKisOM1XltG1n6DPv187ly8Aks2OGjJHQsepyG4Qo_gUoytGjFho5uJwim0009ltA2AdEDTkJWWuh1fk-trkLbPDqYjyee-KDAEx5HvEweCEH_ImcPndd83UAWg/s1600/IMG_8106-a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdz4X3TxRVi9HlKisOM1XltG1n6DPv187ly8Aks2OGjJHQsepyG4Qo_gUoytGjFho5uJwim0009ltA2AdEDTkJWWuh1fk-trkLbPDqYjyee-KDAEx5HvEweCEH_ImcPndd83UAWg/s480/IMG_8106-a.JPG" width="480" /></a></div>
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1. Preheat oven to 350 degrees F. Line and grease a loft pan. Sift flour, baking powder and salt. Set it aside.
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2. In a mixer, cream butter, sugar and lemon zest together until light and creamy.
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3. Add eggs, one at a time and until light and fluffy. Slow down the mixer; add in the dry ingredients, alternatively with the lemon juice. Mix until combined. <br />
4. Add the 1 tbsp flour to the blueberries. Toss it lightly.
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5. Hand folds the blueberries into the batter. Mix until combined. <br />
6. Pour the batter into the baking pan and bake it for 50-55 minutes till golden brown or skewer comes out clean when tested. <br />
7. Remove from oven, let it cool for 10 min in the pan then turn it out onto the cooling rack.
ICook4Funhttp://www.blogger.com/profile/02405825862798280769noreply@blogger.com0