Roasted Pepper Aioli

Aioli (eye-oh-lee) is a garlic mayonnaise sauce that hails from Provence region of France and it is as natural on the dining table as butter or salt and pepper. It is usually pair with crab cakes, crudités, artichoke leaves, potato wedges etc. Diana made this the other day for us to spread on our hamburgers. With the leftovers we just dipped it with our roasted potatoes wedges.

Fried Mee Hoon with Sa Cha Sauce

The first time I tasted Sa Cha sauce was at a friend house. She used it as a condiment for our hot pot meal. The very next day I went and bought a can of it from the Asian store. So, what is Sa Cha Sauce? It is also known as Chinese BBQ sauce and made from soybean oil, garlic, shallots, chilies, bril fish (not sure what is that) and dried shrimp. It has a savory and slightly spicy taste to it. I am not sure what else you can use if for except as a dipping sauce until I saw PigPigsCorner posting where she fried mee hoon with it. I understand you can also used it as base for soups, seasonings for stir-fry dishes and also used as rub for BBQ meats. So this is the first dish I did with the Sa Cha sauce. Next will be some quick stir-fry.

Lemon Lemon Loaf

My good friend Choy gave me a cook book called ‘Best of the Best Cookbook’. It is the BEST RECIPES from 25 best chefs of the year. It consist recipes of Giada de Laurentiis, Mario Batali, Bobby Flay, Pauline Nguyen and many more talented chefs. I flip through the books and there are many recipes that I wanted to try out but there is one recipe that stands out among the rest. It is a Lemon cake by Matt Lewis and Renato Poliafito from their book Baked: New Frontiers in Baking. I like it for the fact that it is a lemon cake and also the cake is made solely with a food processor which I've never done before. . For a lemon freak like me, this is heaven. It's so light-tasting, not heavy or greasy at all despite all the butter. I leave one without the glaze and both tasted just as good. The original recipe makes 2 big loaves but you can always halve it to make a loaf.

Stir-fry French Beans with Szechuan Vegetables

Every two weeks I will check the vegetables compartment in the fridge and see what leftovers I have in there before buying new ones. Normally I will make a quick stir-fry with all the leftovers and this is one the dish that I came up with.