Roasted Brussels Sprouts with Panko and Cheese

1-IMG_1843

Does anybody here brussels sprouts? Hands up for me because it taste bitter and hard like rock, traditionally the right way to cook this vegetable was to boil it but this will only make me hate this vegetable even more! After some research, I’ve find that by adding little bit of vinegar and roast it with panko (Japanese bread crumb) and cheese actually made me fall in love with this vegetable. The high heat from the oven not only can soften the vegetable but also caramelised and brings out the sweet flavour. Brussels sprouts are so much better than you think, give this a try!

 

Ingredients:

approx. 400g Brussels sprouts

5 slices of bacon, cut in small pieces

2 medium size tomato, chopped in medium pieces

4 button mushroom, sliced

handful of sugar peas, cut the tips

few stalk of rosemary

4 tbsp olive oil

2 garlic cloves, minced

2 tbsp balsamic vinegar

4 tbsp chicken stock

1/2 cup Panko (Japanese bread crumbs)

1/2 cup shredded Parmesan cheese

salt and pepper to taste

 

Directions:

1) Pre-heat oven to 200°C. In a large baking tray, toss brussels sprouts, tomato, bacon with garlic, rosemary and olive oil.

2) Spread vegetables in a single layer in a large baking dish, at least 2 inches high. Roast for 15 minutes then add in the mushroom and sugar peas and roast for another 10 mins.

3) Stir in balsamic vinegar and chicken stock, sprinkle with panko and cheese, return to oven for 5 minutes, remove from oven and season with salt and pepper to taste.

 

IMG_1833

IMG_1838

IMG_1841

IMG_1842

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook and Twitter

ThankYouComeAgainSign_thumb2

Roast Portuguese Chicken Butterfly Style

Who doesn’t like eating a good roast chicken? The more and more I cook, I found myself cooking a lot of chickens compare to other meats, because it is so easy and quick. Cooking chicken is relatively easy, and once you’ve mastered the techniques, you can create more dishes than you can imagine. No doubt about it, for lazy person like me whom is a overworked woman will agree that the oven is probably one of the greatest invention. It enable us to roast a whole chicken without oil splashing everywhere, with enough foil you may even avoid washing the baking tray!

I’ve tried this recipe many many times, but for some reason the inside of the chicken close to the bone is still pink. This time I’ve decided to butterfly the chicken, this not only give me a quicker cooking time but the Portuguese marinated was fully absorb inside the chicken making it even more tasty. A very detail video can be find on YouTube here – How to butterfly a chicken.

IMG_1997

Ingredients:

1 medium size chicken

Marinade

2 tablespoons olive oil

half lime juice

3 garlic cloves, crushed

1 teaspoon chilli flakes

2 teaspoons salt

2 teaspoons ground coriander

1 teaspoon sweet paprika

1 teaspoon dried oregano

Directions:

1) First you need to butterfly the chicken by removing the back bone and breast bone, trimming off the excess fat then rinsing under the cold water. Pat dry it completely before rubbing on the marinade. A very detail video can be find on youTube here – How to butterfly a chicken.

2) Pre-heat oven to 200°C.

3) Using a mortar and pestle, mix and crush together marinade ingredients until a paste texture is form. If you do not have a mortar and pestle you can just whisk all marinades in a bowl making sure the garlic are crushed using a crusher.

4) Pour marinade evenly over the chicken and rub all over it, you can stuffed some of it underneath the skin pocket to create more flavours.

5) Place the chicken on a baking/roasting tray elevating with a roasting rack and bake for 50 mins or until cooked through, starting skin side down and turning half way through,  insert a toothpick in the thickest thigh to make sure juice runs out clear.

6) serve with your favourite salad and enjoy!

 

2012-09-23

crushed and mix til the marinade become a paste form

IMG_1988

pat try chicken completely so the skin will be nice and crispy

IMG_1989

IMG_1991

IMG_1995

rest for 5 mins before cutting

 

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook and Twitter

ThankYouComeAgainSign_thumb2

Greek Lamb Ribs (Master Chef Recipe)

 

IMG_1703

IMG_1704

It’s the middle of winter and I am craving for some really good ribs. Last year I’ve tried making Pork ribs and it was delicious, this time round, I wanted to try something different and Master Chef just on time taught me how to bake a nice lamb ribs in one of the master class so why not? I went to butcher and looked for Lamb ribs, the price of lamb is much cheaper than pork. This dish is so easy provided if you have a blender and an oven.

Ingredients:

1.5kg lamb ribs, cut into single ribs

Marinade

2cm ginger

5 eschalots

2 cloves garlic

1 tablespoon honey

1/4 cup orange juice

1/4 cup olive oil

1 tablespoon fish sauce

1 teaspoon coriander seed

1 teaspoon ground cumin

1 star anise

Directions:

1) To marinade, chopped ingredients and blend in a blender until combined.

2) Coat ribs in marinade, cover with cling wrap and refrigerate for 1 hour or overnight for better taste.

3) Preheat oven to 160°C. Place ribs on a rack over an oven tray on the bottom of oven and bake for 1.5 hour or until tender

4) Watch closely once the first hour is over as it can burnt easily, if the ribs is getting a bit burnt, lower the temperature a little bit or rotate the tray so the heat are evenly spread.

5) Drizzle with a little olive oil and serve hot!

IMG_1651

Blending all marinade ingredient til a paste form

IMG_1655

Coats the ribs all over and leave in the fridge for few hours

IMG_1700

Watch those babies closely, as honey can caused ribs to burnt easily

IMG_1702

placing a rack over a tray is a MUST! as Lamb is a fatty animal, the rack allows the oil to drip down and not “deep frying” the ribs

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook and Twitter

ThankYouComeAgainSign_thumb2

San Choy Bow

San Choy Bow is one of my all time favourite dish! Not only it is a diet friendly dish but also it is simple to make and delicious at the same time. The beauty of this dish is all down to the sauce, all you need are 4 things to make a beautiful authentic sauce. JC has cooked up this dish in no time for our dinner tonight. Traditionally this recipe calls for pork mince but you can also substitute with chicken, turkey or beef mince depending on your preference.

DSC02805

Ingredients:

1 iceberg lettuce

1 tablespoon olive oil

500g pork mince 

1 zucchini, diced

4 baby corn, diced

1 small yellow capsicum

Big handful of green beans, diced

1-3 button mushrooms, diced

Sauce

3 tablespoons oyster sauce

2 tablespoons light soy sauce

1.5 tablespoons sugar

2 tablespoons sesame oil

Thickening

1 tablespoon of cornflour

3 tablespoons of water

Directions:

1) Combine sauce ingredients and set aside.

2) Heat oil over medium heat and fry mince until evenly browned, set aside.

3) Add the green beans and baby corn, cook for 3-5 minutes until soften, then add zucchini, capsicum then lastly mushroom and cook for further 2 minutes.

4) Increase heat to high. Add pork. Cook, stirring, for 4 minutes or until cooked. Pour in San Choy Bow Sauce and mix through mince. Simmer for a couple of minutes to let the mince absorb that tasty sauce.

5) Combine cornflour with the water and quickly add to the mince and sauce until it thickens up.

6) Slowly twisting and pulling out lettuce. Remove damaged outer leaves. Discard. Separate leaves and place in a large bowl of icy cold water. Refrigerate until required.

7) Drain lettuce leaves. Pat dry with paper towel. Place lettuce cups on a platter and spoon mince mixture into lettuce cups. Serve hot and enjoy!

 

DSC02795

 

DSC02798

fry mince until evenly browned

DSC02800

stir fry all the veges until soften

DSC02801

Pour in San Choy Bow Sauce and mix through mince

DSC02804

Pile high on a plate and spoon into lettuce leaves to serve. Don’t forget to garnish with heaps of coriander!

 

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook and Twitter

ThankYouComeAgainSign_thumb2

Jimmy’s Butter Chicken

 

IMG_0779

I meant to make this Jimmy’s butter chicken recipe last year when Jimmy made this in Master Chef Season 2, but I had this fear of failing on my first ever Indian curry recipe. I am familiar with cooking Asian style or south East Asian style curries like Malaysian, Thai or Chinese curries but never had any experience with Indian curry recipe. I wasn’t even familiar with the spices to start with but I thought in order to grow, I must step outside my comfort zone and try new things. The result was ok but because I was being stupid and didn’t read the measurement correctly and use the whole yoghurt instead of the required needed, so the result turn out to be a little bit more sour than what I would liked it to be. The flavour though, was nice and I will try making this again next time.

Ingredients: (inspired by Masterchef magazine)

140 g Greek style yoghurt     
3 cm piece ginger, peeled & finely grated  
2 cloves garlic, crushed 
1 lemon, juiced
2 tbsp garam masala    
1 carrot, peeled, roughly chopped 
3-4 potatoes, peeled, cut into cubes  
2 tbsp olive oil, plus extra, to grease     
1/4 cup roughly chopped coriander, plus extra leaves, to serve 
800 g chicken thigh fillet, cut into 3 cm-wide strips  
2 tbsp ghee (I just use normal butter) 
2 onion, thinly sliced  
1 1/2 tbsp tomato paste
1 tsp ground turmeric
260 g (1 cup) passata 
300 ml pouring cream
1 bunch mint, leaves picked, finely chopped
Basmati rice and pappadams, to serve
Directions:

1) Combine yoghurt, ginger, garlic, 1 tbsp garam masala, lemon juice, oil and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.

2) Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.

3) Heat ghee in a large saucepan over medium heat, add onions, turmeric, tomato paste, chillies potatoes, carrots remaining garam masala, and cook, stirring, for 5 minutes or until onions are soft. Add passata and cook for 20 minutes or until thickened slightly. Add little bit water if the sauce become too thick, test potatoes with a knife to see if it has been cooked.

4) Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.

IMG_0769

IMG_0770

Spices can be find in my favourite spice shop – Green Valley Spice

IMG_0771

Marinate the Chicken

IMG_0776

IMG_0777

Add Passata and cooked til potatoes are cooked through

IMG_0778

Add in the cream

IMG_0782

 

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook and Twitter

ThankYouComeAgainSign_thumb2

Jimmy’s Butter Chicken

 

IMG_0779

I meant to make this Jimmy’s butter chicken recipe last year when Jimmy made this in Master Chef Season 2, but I had this fear of failing on my first ever Indian curry recipe. I am familiar with cooking Asian style or south East Asian style curries like Malaysian, Thai or Chinese curries but never had any experience with Indian curry recipe. I wasn’t even familiar with the spices to start with but I thought in order to grow, I must step outside my comfort zone and try new things. The result was ok but because I was being stupid and didn’t read the measurement correctly and use the whole yoghurt instead of the required needed, so the result turn out to be a little bit more sour than what I would liked it to be. The flavour though, was nice and I will try making this again next time.

Ingredients: (inspired by Masterchef magazine)

140 g Greek style yoghurt     
3 cm piece ginger, peeled & finely grated  
2 cloves garlic, crushed 
1 lemon, juiced
2 tbsp garam masala    
1 carrot, peeled, roughly chopped 
3-4 potatoes, peeled, cut into cubes  
2 tbsp olive oil, plus extra, to grease     
1/4 cup roughly chopped coriander, plus extra leaves, to serve 
800 g chicken thigh fillet, cut into 3 cm-wide strips  
2 tbsp ghee (I just use normal butter) 
2 onion, thinly sliced  
1 1/2 tbsp tomato paste
1 tsp ground turmeric
 
260 g (1 cup) passata 
300 ml pouring cream
1 bunch mint, leaves picked, finely chopped
Basmati rice and pappadams, to serve


Directions:

1) Combine yoghurt, ginger, garlic, 1 tbsp garam masala, lemon juice, oil and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.

2) Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.

3) Heat ghee in a large saucepan over medium heat, add onions, turmeric, tomato paste, chillies potatoes, carrots remaining garam masala, and cook, stirring, for 5 minutes or until onions are soft. Add passata and cook for 20 minutes or until thickened slightly. Add little bit water if the sauce become too thick, test potatoes with a knife to see if it has been cooked.

4) Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.

IMG_0769

IMG_0770

Spices can be find in my favourite spice shop – Green Valley Spice

IMG_0771

Marinate the Chicken

IMG_0776

IMG_0777

Add Passata and cooked til potatoes are cooked through

IMG_0778

Add in the cream

IMG_0782

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook and Twitter

ThankYouComeAgainSign_thumb2

Spicy lamb Mince Tagine

 

DSC01475

I am sure a lot of you have tried the lamb breakfast tagine from Kazbah. Especially there is a branch open in Top Ryde now but I must say $18.50 for a breakfast isn’t cheap. I was so determine to make my own with more and fresher ingredients. I didn’t have a tagines dish at home and didn’t think it was necessary to purposely get one. So all my work was done on a frying pan then transfer to a baking dish for final few minutes to bake off the eggs. Result was yummy and very close to the one in Kazbah when I served it with the Turkish breads.

recipe adapted from Mindfood

Ingredients:

1 tbsp olive oil  
1 brown onion, finely chopped    
1 red capsicum, deseeded, finely sliced
2 garlic cloves, finely diced    
3 tsp ground cumin   
2 tsp ground coriander 
2 tsp smoky paprika
 
1/2 tsp ground cinnamon   
500g lamb mince
 
3 tomatoes, cut into wedges  

2 tbsp lemon juice  
40g baby spinach leaves   
4-5 Swiss brown or button mushrooms   
2-4 eggs 

Directions:

1) Preheat oven to 200˚C. Heat oil in a frying pan over a medium heat. Add onion and capsicum. Cook for 3 minutes or until soft. Add garlic and cook for 1 minute. Sprinkle cumin, coriander, paprika and cinnamon over mixture. Stir until well combined. Cook for 1 minute or until aromatic.

2) Add mince and cook, stirring with a wooden spoon, until lightly browned. Add tomatoes and lemon juice.  Cook until mince is well browned. Add spinach and 2 tbsp water. Cover and cook for 1 minute or until spinach leaves are just wilted.

3) Spoon mixture into individual tagines or a big baking dish. Form some hole in the mince by using a spoon. Break eggs into the holes of the meats. Cover and bake in oven for 10-15 minutes until eggwhite is just cooked. Season with salt and freshly ground black pepper.

4) service with rice or Turkish bread as desire.

DSC01466

I got most of my herbs from Green Valley Spice

DSC01469

DSC01470

DSC01472

The lamb mince does not have to be fully cooked as it still needs to go inside oven for extra 10 mins

DSC01474

You can add more eggs if you want but I was watching for my cholesterol level

DSC01476

Do not overcook your eggs, Its gotta be runny to be perfect. The best way to test this is to take it out from oven at 5-7 mins slightly move it to see if egg white is still wobbling. It should be just set and the remaining heat will cooks itself.

 

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook and Twitter

come-again-blue_thumb1_thumb

Point-and-shoot to DSLR for food photography

 

This post is nothing about food recipe or restaurants reviews – just wanted to get some opinion on food photography and DSLR.

I started my food blog for about 10 months now, been using my Canon point-and-shoot with no tripod and I got on just fine. As days goes by, I am more and more inspired by the stunning photos on other food blogs. For example, there’s pigged-out, The heart of food and Jenius to name just a few. Sure, they are professional, but I can’t help but drool at the food photos and hoping one day, maybe, just maybe, I can take photos just as good as them.

Being a total newbie to food photography, I was lucky enough to get some really helpful advice among the food bloggers group and on the internet. Words like aperture, shutter speed & ISO all sounds very new to me but also interesting at the same time. I felt it’s about time to advance my gear in preparation of producing some mind-blowing beautiful food photos. But with so many different brands, model, lens out there, what are the best DSLR for shooting food?

Some of the typical problems that I was experiencing with my point-and-shoot are high F-stop not much of depth of field in my images, terribly shaking images at night time, highlights can very easily get completely blown out which make the food looks greasy and white plates looks bright white especially when the flash is on. I suspect I need a tripod too of course.

I have been eyeing the Nikon D7000 for a while, went to TED’s camera and had a play with it, I tried on the Nikkor 35mm f/1.8 Lens and it was surprisingly light. Had a few shots and the auto focus was just amazing. The fast f/1.8 aperture would be useful for shotting in low light restaurant. Going to check out the 28mm lens later for comparison. Guys drop me a line of what you are using or any recommendation would be helpful ^_^

 

Update: Test out two different lens yesterday from TED’s camera, one is Nikkor 35mm f/1.8, the other one is Nikkon AF 20mm f/2.8. can you tell the difference which one is which?

  DSC_1841 

DSC_0007

 DSC_1839

DSC_0011

 

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook and Twitter

come-again-blue_thumb1_thumb_thumb

Prosciutto wrapped scallops

 

IMG_2078

My mom have given me these nice, big juicy looking scallops, I am dying to use them but don’t know what to make. I want to try a recipe that doesn’t overcomplicate the dish and allows the scallops to be the core ingredient itself. After searching Mr. Google for a while I concluded that simple is the best. So I decided to make some dainty little prosciutto wrapped scallops. Use a better quality prosciutto for superior flavour, it may cost a bit more but you only need a small amount for this dish. They are easy to make and not much prep work.

Ingredients:

8 large scallops  
4 thinly sliced prosciutto (cut into half)   
1 tsp. of lemon juice     
2 cloves of garlic, diced   
pinch of salt & freshly ground pepper to taste 

1 tbsp. of butter 

Directions:

1) Pat dry scallops with paper towel and wrap 1 strip of prosciutto around each scallop. Do not worry about securing the prosciutto around the scallop because the stickiness of scallop will hold it in place.

2) Sprinkle salt and ground pepper on the top of scallop, do not over done here because the prosciutto can be quite salty to take care.

3) In a non-stick frying pan over medium-high heat, add a tablespoon of butter and garlic.

4) When butter is melted add the scallops and lemon juice. Make sure there’s enough room between the scallops so that they sizzle rather than steam. That’s the only way you’ll get a good crust. If your pan is not big enough to hold the scallops without crowding, sear them in batches. Scallops only need a few minutes per side to get nicely browned. You can also tilt it aside so the prosciutto will get a nice crisp. Remove scallops from pan and divide among plates.

5) Pour the remaining sauce on top of the scallops and serve hot.

IMG_2070

Pat dry is important so that the scallop is nice and dry when you pan fry them

IMG_2071

Cut prosciutto in half like this

IMG_2072

wrap it tightly around the scallop

IMG_2073

seasoned them gently…

IMG_2074

IMG_2075

A good indication to put scallop in is when you see butter started to brown

IMG_2076

 

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook and Twitter

come-again-blue_thumb1_thumb_thumb

Mango Sago Dessert

 

DSC01329

Stepping into autumn but I still misses the mango. This is such a refreshing dessert to have although I was having problem finding mango. A Sweet mango is crucial is this dessert as it will effect the taste of it. After a stressful week, nothing is better than sitting back on the coach and enjoy this beautiful and fragrant mangoes dessert straight from the fridge.

This is a very typical HK dessert and meant to have Pomelo in it, but I couldn’t find any pomelo on sale, or probably it wasn’t the season for it now, so, I decided to substitute with Mango sorbet instead.

Ingredients:

2 sweet mango  
1/2 cup of sago pearls ( can get in any Asian grocery)   
120 ml evaporated milk
120 ml coconut milk    
3 – 4 small piece of rock sugar (can get in any Asian grocery)   
3 cups of water (to cook with the rock sugar) 

A tub of mango sorbet/ice-cream of your choice 

Directions:

1) Bring about 4 cups of water to boil in a saucepan. Add in sago pearls and bring it up to boil. Once it boils, continue to stir for a minutes and then turn off the heat and cover the saucepan. Leave it for 20 minutes. At this stage the sago pearls should be transparent. (Do not attempted to overcook it because it will become mushy, when you turn off the heat you should still see a dot of white in the centre of the sago)

2) Drain the sago from the hot water in a strainer, rinse under cold running water until it cools down and water runs clear and set aside.

3) Peel and cut mango into cubes. Set aside one of the cut mango for garnish

4) Using a blender or electric mixer, blended the rest of the mango to a thick smooth mixture. Combine it with the evaporated milk and set aside.

5) Boil 3 cups of water and rock sugar until sugar dissolved, add in the coconut milk and taste with a spoon, add more rock sugar if you would like it to be sweeter. Turn off the heat once it reach the boiling point.

6) In a mixing bowl, mix the blender mango, cubed mango, coconut milk mixture and sago pearls. Stir well until well combined.

7) Chill for few hours.

8 ) Before serving, scoop a ball of ice-cream/sorbet and place in the middle of bowl, then using a ladle pour over the mango mixture over the ice-cream/sorbet.

DSC01309

I couldn’t find a ripen mango, should have done this during summer time.

DSC01310

DSC01314

Rinse sago under cold water to get rid of the starchiness

DSC01316

DSC01317

I wish I had a blender…

DSC01318

DSC01320

When you add the sugar it is ok to be sweeter because you will be adding other liquid to it

DSC01321

DSC01331

Ta da…

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook

come-again-blue_thumb1_thumb

Previous Older Entries

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 12 other followers