This year we decided to have our steam boat together with a grill ala BBQ plaza style. In fact, we bought a new hot pot and griller just for this purpose. This significantly expanded the kind of ingredients that I had to prepare and enhanced the eating experience substantially especially for my youngest son who relishes bacon and pork slices on the grill.
Made with our new waffle maker. The batter recipe that came with the waffle maker was good enough to produce waffles that are soft on the inside and crispy on the outside. The trick is in the corn flour:) . Leave it in for a whole longer if you want the waffles a tad browner.
This is a lot of work but considering how expensive it is, I guess it is worth the effort. My youngest son absolutely love this and can wallop many at one go. The trick is in making sure you marinate your pork with a good 5spice powder and ensuring you have a good dip to go with it. Some people mix seng kuang with the pork but I'd rather not.
If you liked your escargots cooked this way, you will certainly love my concoction of blue lipped mussels in garlic butter and herbs. Throw in a generous amount of chiili flakes for that extra oomph!
My good friend, Rachel recommended me to a great place that sells good lamb cuts. So what followed naturally was an attempt to cook lamb for the first time. It didn't turn out too bad taste wise although the dish didn't look as appealing as I would want it.
The week where everyone just yearns for western saw me putting all kinds of meat into the oven. This one was a roast chicken cooked in balsamic vinegar and herbs with garlic mash and a generous serving of garden salad.
Because good roast pork is hard to come by...I decided a diy effort might be worth my while. And yes it was!!! I used shoulder butt to do this and it tasted really good. Moist, juicy and sweet.
Just a quick pictorial post to bring the last four years up to speed. These are certainly not exhaustive because I am quite sure, there was much more going on in my kitchen than just these during the last couple of years. But sadly, these were about all that were recorded. My most satisfying attempt of the lot I must say was the blue lipped mussels which were loaded with lots of garlic and herbs...just the way the family loved it. The pai tee dish was another one that was painstakingly done but gobbled up in a short time. As with all my attempts in the past, I try to strike a balance between chinese and western dishes to appeal to the palate of my food savvy kids. The next few posts will see me trying to catch up on sharing dishes that were served over more recent months before we get into real time cooking. Bear with me!
Hi there all!!!
Wow! What a long hiatus it has been for me. About four years!! And what's cooking all these while?? Well..loads actually. You know what they say about how time waits for no man and that time once lost can't be regained? I'm feeling exactly that right now. Gosh, all those lovely food, cooked passionately and with love, not captured and forever lost. All those wonderful eateries we visited, moments cherished and food devoured, times celebrated with good grub but which went unacknowledged. What a sad waste. All because yours truly got lazy and thought she wanted to spend time doing something else. Well...that's a done deal. I'm back and determined to start recording my kitchen thrills and spills and gastronomical exploits again. Hopefully, I leave a delicious trail for you and I am disciplined enough to let the trail linger on. Only time will tell. Stay tuned.
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