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Author Archives: flutegrin

Salted Egg & Salted Egg Chicken

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When we went on a road trip holiday together in December, my mother-in-law was very sweet to teach me how to cook a lot of dishes. I was furiously typing the instructions down on my iphone!

One of the interesting things she taught me, was how to make my own salted eggs. Although salted eggs are typically duck eggs, chicken eggs work too. I was surprised at how simple it was to make them. The only catch is that they have to be left in the salt solution for 4 weeks, so my claypot became a semi-permanent fixture on my kitchen countertop.

Homemade salted eggs

Ingredients:

  • Eggs
  • Salt
  • Water
  • Red peppercorns

Method:

  1. Wash eggs and put into claypot (or any other glass/porcelain container with a cover).
  2. Add a generous amount of salt and add enough water to cover the eggs.
  3. Add red peppercorns – 1 peppercorn for every egg
  4. Cover and let sit for 4 weeks.

With the salted eggs, I decided to make salted egg yolk chicken! Recipe adapted from Mykitchensnippets.

Salted egg yolk chicken

Ingredients:

  • Chicken breast/thigh cut into 1 inch chunks
  • Soy sauce
  • Sesame oil
  • Black pepper
  • Cornstarch
  • Butter
  • Cooking oil
  • Curry leaves
  • Chili padi, sliced
  • Garlic, minced
  • 3 Salted egg yolks
  • 2 tbsp Evaporated milk
  • Salt and sugar, to taste

Method:

  1. Steam salted egg yolks for 7 minutes, then mash with a fork.
  2. Marinate chicken pieces with soy sauce, sesame oil and black pepper for at least 30 min.
  3. Coat chicken pieces with cornstarch and deep fry till golden brown. Set aside on paper towels/tempura rack.
  4. Heat butter and cooking oil, and add garlic curry leaves and chili padi. Fry till fragrant.
  5. Add mashed egg yolks and cook till bubbly.
  6. Add milk, salt and sugar. Turn heat to high and cook till very bubbly, then add chicken and toss to coat.
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Chicken Katsu Don

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Chicken Katsu Don

I tried this recipe from To Food With Love. It was yummy! I made this quite a while back and forgot about it. But the remembrance of it makes me want to make it again soon!

Home-made croutons

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I have been way too lazy the past few months. Have accumulated a lot of pictures which have yet to be posted, some of which I can’t remember how I made/what recipes I used! Hopefully I can recover most of them!

I had some leftover bread pieces from a very indulgent cheese fondue session with our cell group the night before. I stared at them for a long time, and suddenly thought that I should try making croutons! I googled for ideas on making croutons, and went for it!

Leftovers from cheese fondue the night before, which was YUMMY!!

Crisp croutons!

Verdict: I didn’t tell hubby that the croutons were not store bought, till he gave me his opinion on whether they were nice. When I told him I made them, he was impressed! This was really such an easy and quick process, and a great way to use up left over bread!

Ingredients:

  • Bread
  • butter
  • garlic powder
  • garlic bread powder
  • dried parsley
  • crushed italian herbs

Method:

  1. Cut bread into small, bite sized pieces.
  2. Melt better over medium-low heat.
  3. Add bread pieces and all the rest of the ingredients.
  4. Stir continuously over low heat till golden brown and crisp. If in doubt, just do a taste test! Adjust seasonings to taste.
  5. Cool and store in an air tight container.

Wild Mushroom Soup

It’s been a LONG time since I posted anything. Been in the holiday mood for way too long! And yes, I’ve stopped counting the weeks that I’ve been cooking.

So Borders closed down, and there was a seasonal shop that took over it’s place in Boise Town Square. I didn’t make it out of the shop, which is at the entrance of the mall, into the rest of the mall, because of all the cheap cook books they were selling. I finally made it out, and right back into the car… with “Italy’s 500 best ever recipes”!

This is the first recipe I tried from the book.

Image

Recipe adapted from Italy’s 500 best ever recipes (Serves 4)

Ingredients:

  • 25g dried porcini mushrooms
  • some olive oil
  • 1 tbsp butter
  • 2 leeks, thinly sliced
  • 2 shallots, roughly chopped
  • 1 garlic clove, roughly chopped
  • 225g baby portobello mushrooms
  • 5 cups beef stock
  • 0.5 tsp dried thyme
  • 150ml heavy cream (I used 75 ml heavy cream and 75 ml 2% milk)
  • salt and ground black pepper

Method:

  1. Wash and soak the dried mushrooms for 30 min. Squeeze liquids from soaked mushrooms and retain soaking liquid for later. Finely chop dried and fresh mushrooms.
  2. Heat oil and butter, then add leeks, shallots and garlic and cook for about 5 min.
  3. Add fresh mushrooms to the pot. When mushrooms begin to soften, add stock and bring to the boil. Add porcini, soaking liquid, thyme, salt, and pepper. Lower heat and leave pot half covered. Simmer for 30 minutes, stirring occasionally.
  4. Pour about 0.75 of the soup into a blender and process till smooth. Return to the pot, add the cream (and milk for a less fatty version), and stir till heated through.
  5. Slurp it all up!

Coupon Organizer

When I first came here and saw coupon organizers selling in the stores, I couldn’t understand why people would want to buy them. I’m just not used to shopping with coupons back in SG… Fast forward 7 months, and my wallet is bursting with an unorganised mess of coupons from the supermarkets and shops!

I finally got down to pulling out my sewing machine again after a long time of neglect, and sewed myself a coupon organizer! (I still owe queen Karen an apron and S a jewelry organiser, but haven’t gotten down to making them… seem to be more difficult, and I think it will help to practice on a few simpler projects before attempting those!)

I followed this very clear tutorial for this project. I would have liked brighter fabrics, but the ones I had didn’t quite match… so I’m back to using the leftovers from my plastic bag dispenser project.

Exterior of the coupon organizer

There are 4 categories… food, cleaning, beauty, and others…The look and feel doesn’t seem to match the exterior. Maybe if I can find some nicer, happier fabrics, I will make another organizer to match the categories, and look for some other use for this one. haha

PS: Note that the ‘cleaning’ category has a male slipper too… hiaks!

categories of the coupon organizer

 

26th-28th Week of Cooking

I’m increasingly lagging behind on my cooking posts… woops!

Before I post the pics of the new dishes I have tried… let me present the new addition to my kitchen! It all started with a dream… I dreamt that I couldn’t produce nice food with wok ‘hei’, and when I woke up, I immediately started searching for a wok online and msging Kristine for advice. Before the morning was over, I had bought myself a new wok! A real Chinese wok!! I have since been doing all sorts of things to season it (e.g. baking it in the oven, frying pork fat in it, giving it a ‘facial’, etc) I must say I have been having a lot of fun cooking and clanging with the wok!

my wok from the wok shop!

For the ‘grand opening’ of my wok, I decided to make fried radish cake! It seems to be better than the first time I made it! At least hubby liked this one, but didn’t like it the last time I made it! Same recipe I used previously from Rasa Malaysia. Still find the taste of the radish a little strong, so I’m gonna try to shred them smaller the next time.

first dish on my wok... fried radish cake!

Saw this dish on some food blog… decided to take one of my pre-marinated beef packs and wrap the lady fingers. I didn’t quite like the combination, and won’t be making it again. haha

okra beef rolls

I wanted to make some wontons for a simple noodle soup meal. Unfortunately, I found out the wonton skins had expired and grown mold! Woops! So I had to scramble to make the potsticker skins. As you can tell from the pic, the skin was too thick. I didn’t know how thinly I had to roll them out… But I guess the next time I make them, I will know better. This recipe is from the Rasa Malaysia cookbook.

pot stickers

Homemade mayonnaise… something I thought I’d never attempt in this lifetime. haha. I was ‘forced’ to because once again, I only realised that the bottle in the fridge had expired halfway through my food prep. I was too lazy to go out again to buy mayonnaise, and decided to attempt making my own. It’s a weird yellow cos of the mustard. The taste was okay… but not yummy (probably will look for another recipe the next time). I also found the taste of the extra virgin olive oil a little too strong. At the suggestion of Char, I shall try making this again the next time with some animal fat instead! The yummier choice.

mayonnaise

This will be the last time that I make beef pho from scratch at home (unless I find a nice, reliable new recipe… any suggestions??). When I said that to hubby, he was like, ‘thank you!’ haha that’s saying a lot. Just tastes weird and worlds apart from those you get in the restaurants…

beef pho

I made some meatballs for the beef pho dish, and ended up with a lot of excess marinated minced meat. Used some of them for this bean sprout dish, and some for another meatball dish! Added fish sauce, hua diao jiu and pepper to the bean sprouts… just love the fragrance of the hua diao jiu in a bean sprouts dish 🙂

bean sprouts with minced pork

Another minced meat dish! Rolled them into big meatballs, fried them till golden brown, then simmered them on low heat in a claypot with chinese cabbage, water, dark soy sauce and salt. Just glad to finish up the minced meat!

stewed meat balls

Sweet and sour pork… a success! 🙂 I followed the recipe from the Rasa Malaysia cookbook, and just added about 1 more tablespoon of plum sauce (maybe my homemade plum sauce is not as strong as the store bought ones)…

sweet and sour pork

24th & 25th week of cooking

It seems that spinach is in season now, and I’m loving it! Tried this Superior Stock Spinach from Noobcook, and it was yummy! Was a hit with hubby too. He kept saying that it smelt so good!Used mushrooms and the tomatoes harvested from my garden because I didn’t have century eggs.

Superior stock spinach

Hubby has been talking about Bibimbap quite often in the past weeks, so I decided to finally get down to making it for him, but with a claypot since I don’t have the stone bowl. Used the recipe from Rasa Malaysia. Didn’t quite work out… The problem was that I had the wrong Korean hot paste. I will need to drive 1 hour away to get it from the Korean supermarket! I think it will be quite a while before I attempt this again. Too much effort, and I don’t exactly love eating Bibimbap anyway. haha

dishes for the bibimbap

Bibimbap

Hubby and I usually don’t eat too many cookies because we are more of savoury people. But for some strange reason, I kept thinking about the aroma of freshly baked cookies for several days. I finally gave in to my persistent craving, and baked some cookies! This recipe from Rasa Malaysia is YUMMYLICIOUS! I think it’s the first time I’ve seen hubby eat so much cookies in a given period. I think I’ll make another batch tomorrow if I feel up to it.

Cookies from Rasa Malaysia. Yum yum yum!

Last new dish for the 2 weeks is mei cai kou rou, recipe from Noobcook. Kristine told me I could use Shoulder Butt instead of the Pork belly as a less fatty option… So that’s what I did. The preserved veg was still a little too salty. I think I probably didn’t soak it enough. The meat tasted nice though!

mei cai kou rou

PS: This batch of photos have this ugly yellow tint to it because I forgot to change the settings on my camera… still in cloudy mode for shooting the red rocks for our last holiday!