Seasaltwithfood

Crispy Roast Pork Belly

2012-05-17T00:28:00.000-07:00

This is my version of a crispy roast pork belly. It has the perfect crispy crackling and it's really easy to make. First, get a good piece of organic pork belly. Have your butcher score the skin, but, not go all the way through so that you get a better crackling. Then, do a salt-rub onto the meat, either use your favorite salt-rub recipe or you can try mine. My salt-rub consists of coarse salt, chili flakes, caraway seeds, and lots of black peppers. Allow the meat to absorb all the wonderful flavors of the salt-rub by leaving it in the fridge overnight. Before roasting it the next day, do rub some oil and remainder salt-rub onto the skin. Roast the pork in moderate temperature to ensure it's cooked thoroughly and crank the heat high when it's almost done to get the crackling really crispy. That's all to it! Enjoy!

Crispy Roast Pork Belly

Ingredients

1 Pc (about 1.3 kg) Organic Boneless Pork Belly, skin scored (ask your butcher to do this)
Olive Oil (about 2 Tbsp)
2 Onion, peeled and roughly chopped
4 Rib Of Celery, roughly chopped

Salt-Rub 
3 Tbsp Coarse Salt 
1 Tbsp Chili Flakes
1 tsp Freshly Ground Black Pepper
1 tsp Caraway Seeds

Roasting Tin, lined with aluminum foil (for easy cleaning)

Method  

In a small bowl, combine the salt rub ingredients.

Rub the flesh side of the pork with some salt-rub, cover loosely with plastic wrap. Refrigerate the pork, skin side up for at least 6 hours, or overnight.

When ready to cook, preheat the oven to 350˚F. Rub some olive oil all over the skin and the remainder salt-rub.

Scatter the onion and celery in the prepared roasting tin, place the pork belly on top, skin side up, and roast for about 1 hour 20 minutes. Then increase the temperature to 500˚F and roast for another 25 to 30 minutes, until the crackling is crispy. Remove from the oven and let the meat rest for 10 to 15 minutes before slicing.

Kuih Lapis/Nine Layer Kuih

2012-05-15T00:03:00.000-07:00

This nostalgic Kuih Lapis/Nine Layer Kuih is popular in Malaysia and Singapore. There are only a few ingredients required to create this wonderful kuih for snacks. Make sure you set a timer for the steaming process, wipe the pot cover dry after every layer is done and be careful not to let the hot steam burn your hands. Enjoy the kuih layer by layer...

Kuih Lapis/Nine Layer Kuih

Ingredients

160 g Castor Sugar
600 ml Water
3 Pandan Leaves, washed & knotted
200 g Rice Flour
6 Tbsp (60 g) Tapioca Flour
1 Can/400 ml Coconut Milk
1/8 tsp Sea Salt
Red Food Coloring

Equipment
20 cm Round or Square Baking pan/tin, lightly greased
Steamer filled with boiling water

Method

Bring the sugar, water, and Pandan leaves to a boil, reduce the heat and simmer for about 8 to 10 minutes. Let cool slightly and discard the pandan leaves.

In a large bowl, mix the rice flour, tapioca flour, coconut milk, sea salt and the sugar syrup. Stir until well blended and let the mixture rest for an hour. Strain the mixture and divide into 2 portions. Set aside one portion uncolored and about 4 to 5 small drops of red coloring to the other portions.

Place the greased pan in a steamer over high heat. Start with the colored mixture, pour ½ cup into the pan, set the timer for 6 minutes, and wipe the pot cover after every layer is done. (Stir the batter every time before pouring the next layer.) Continue with the uncolored layer and keep alternating the color layer, add a few extra drops of red coloring for the 9th layer, stir well and pour it over the steamed layer and steam for about 10 minutes. Remove from the steamer and let cool completely, about 5 hours, then cut the kuih into desire shapes and sizes.

Zesty Soba Noodles

2012-05-10T12:18:00.000-07:00

Try serving this healthy Zesty Soba Noodles for a light lunch or as a side to your favorite meat meal. This noodle dish is tossed with soy and sesame dressing. Really simple to make. Hope your family enjoys this recipe.

Zesty Soba Noodles

Ingredients

1 Packet (270g) Organic Soba/Buckwheat Noodle, cooked as per manufacturer’s instructions, chilled
4 Stalks Scallion, chopped
Toasted Sesame Seeds
Roasted Seaweeds

Soy & Sesame Dressing
4 Tbsp Extra-Virgin Olive Oil
1 Tbsp Sesame Oil
3 Tbsp Japanese Soy Sauce
2 Tbsp Yuzu Vinegar
1 Tbsp Toasted Sesame Seeds

Method

Combine all the salad dressing ingredients and whisk well. When ready to serve, toss the chilled soba with prepared dressing, top with chopped scallions,some sesame seeds and roasted seaweeds.

Serves 4

Ham And Cheese Croissants

2012-05-08T11:33:00.000-07:00

Here's an easy snack to make, tasty Ham And Cheese Croissants. Using just ready-rolled puff pastry and the two other handy ingredients, you have a great tasting after school or afternoon tea snack. Do serve the pastry warm from the oven and they will be gone in no time. Yum!

Ham And Cheese Croissants

Ingredients

1 (400g/12 x 15 inches) Pre-rolled Puff Pastry
6 Slices of Ham
6 Slices of Double Smoked Cheddar Cheese
1 Egg, beaten with 1 Tbsp of Water

Method

Preheat the oven 400˚F. Line a sheet pan with parchment paper.

Roll the dough slightly and cut into 6 squares. Place one slice of ham on a diagonal on each square and top with the cheese. Fold one corner of the dough over the cheese and brush the tip with egg wash. Then fold the other corner over the flap and press it gently into place. Brush the dough with egg wash and bake for about 16 to 18 minutes or until they are golden brown.

Makes 6 Ham and Cheese Croissants

Meat Ragu Pizza Bites

2012-05-05T12:48:00.000-07:00

Warning, these Meat Ragu Pizza Bites are seriously delicious! Using pre-made pizza dough, I filled them with mozzarella and the meat Ragu which I'd made earlier for the Pappardelle. They look like small Meat Ragu dumplings, don't they? :-) Simply delightful!

Meat Ragu Pizza Bites

Ingredients

1 Packet (about 300 to 310g) Fresh Pizza Dough (available at Whole Foods Market) 
¾ Cup Meat Ragu
80 g Mozzarella Cheese, diced
Extra Virgin Olive Oil 
Sea Salt
Coarsely Ground Black Pepper 
Dried Italian Herbs
Parmigiano-Reggiano Cheese, freshly grated

Baking dish-lightly oiled 

Method  

Center a rack in the oven and preheat the oven to 400˚F/200˚C.

Press down the dough on a lightly flour surface. Then divide the dough into 8 equals balls. Roll each out into a circle, (about 4 inches in diameter) Put 1 tablespoonful of prepared meat ragu in the center of each circle, top with diced mozzarella, and wrap dough around filling. Place the dough on the baking dish, seam side down, brush the top with olive oil, and sprinkle some sea salt, black pepper, herbs and cheese. Bake for about 20 minutes, or until light golden brown in color.

Pappardelle With Meat Ragu

2012-05-03T21:19:00.000-07:00

I love having a warm and rich Pappardelle with Meat Ragu on a cool rainy day. The meat Ragu is packed with so much flavor as it’s cooked with all the fresh ingredients for about 3 hours! So, I usually tend to make a bit more and freeze it for use later on. Do try making this hearty pasta dish, add a sprinkle of freshly grated Parmigiano Reggiano and some chopped parsley. Then, after tucking into it, tell me what you think.

Pappardelle With Meat Ragu

Ingredients

3 Tbsp Olive Oil
About 2.2 lbs/1.1 kg Organic Fed Boneless Beef Chuck Roasts, cubed (1/2 to 3/4 inch) 
1 Large Yellow Onion, finely chopped 
3 Carrots, peeled and diced 
3 Celery Sticks, diced 
4 Cloves Garlic, chopped
1 ½ tsp Italian Seasoning/Herbs
1 Cup Marsala Wine
2 Tins (796ml/28 fl oz) San Marzano Whole Tomatoes With Juice 
½ Cup Beef Stock
1 Dried Bay Leaf
Black Pepper
Sea Salt

1 Box (500g) Dried Pappardelle Pasta, cooked al dente
Freshly grated Parmigiano Reggiano
Italian Flat Leaves Parsley, chopped

Method   

Preheat oven to 350˚F (180˚C) 

Heat a stockpot or Dutch oven over a moderate to high heat. Brown the beef cubed with olive oil in batches, and set aside.  

Add extra oil to the pan if necessary. Then cook onion, carrots, celery, and garlic. Keep stirring, about 8 to 10 minutes, add in the Italian seasoning and cook until the mixture has softened, fragrant and golden in color. Then add the beef, Marsala wine, beef stock, tomatoes, bay leaf, salt, pepper, and bring to the boil. Cover the pot with parchment paper and place the lid on top. Transfer to the oven and cook until the meat is very tender, about 3 hours.

Serve warm over the cooked pasta and sprinkle in the Parmigiano-Reggiano and chopped parsley.

Serve 4 to 6

Crispy Potato Skins With Black Bean Salsa

2012-04-28T21:40:00.001-07:00

Here are some great tasting Crispy Potato Skins With Black Bean Salsa. Stuffed with lots of cheese and the homemade black bean salsa not only gave this snack a healthy boost, it made it look so much more appetizing and added a cool refreshing taste in your mouth. Simply irresistible, try it!

Crispy Potato Skins With Black Bean Salsa

Ingredients

3 Medium Size Russet Potatoes, scrubbed
Olive Oil
Sea Salt
Freshly Ground Black Pepper
About 1 ½ to 2 Cups Of Shredded Cheese (Monterey Jack & Cheddar) 

Black Bean Salsa
1 Can (15oz/425g) Organic Black Beans, rinsed and drained
1 Can (12oz/341ml) Organic Corn Kernels, drained
¼ of Medium Red Onion, finely diced
2 Tomatoes, seeded and diced
1 Jalapeno, seeded and finely chopped
A small handful of Fresh Coriander, finely chopped
Lime Juice, about 3 Tbsp
2 Tbsp Extra Virgin Olive Oil
Sea Salt, to taste
Freshly Ground Black Pepper

Method

Preheat the oven to 450˚F. 

Make the salsa: In a large bowl, combine black beans, corn kernels, tomatoes, onion, Jalapeno and coriander. Season the salsa with lime juice, olive oil, sea salt and pepper. Refrigerate the salsa mixture until ready to serve.

Baked Potato Skins: Place the potatoes on a large baking tray. Bake the potatoes for 40 to 50 minutes, or until softened. Remove from the oven and let the potatoes cool slightly.   Cut each potato into quarters and scoop out the flesh and leaving about ¼ inch of the potato skin. Place the potatoes on a baking sheet and brush the potato inside out with olive oil and season with sea salt and black pepper. Then bake in the oven for about 18 to 20 minutes on until they are crisp.   Scatter the crisp potatoes with cheese, (as much as you like) and bake for about 10 minutes, or until the cheese has melted. Remove from the oven and let cool slightly and top the potato skins with black bean salsa.

Serves 4 to 6

Double Chocolate Cookies

2012-04-24T11:28:00.000-07:00

These Double Chocolate Cookies are a perfect treat with kids and adults alike. It uses just a few ingredients, a cinch to make. Really. These buttery and chocolaty cookies simply melts in your mouth and the walnut bits' crunch just make these cookies so delightful! Happy baking!

Double Chocolate Cookies

Ingredients

½ Cup/1 stick/113g Unsalted Butter, softened
3/8-1/2 Cup or 80-100g Golden Brown Sugar
1 Egg Yolk
1 tsp Vanilla Paste
1 Cup/125g All-Purpose Flour, sifted
½ tsp Baking Soda
¼ Cup/30g Cocoa Powder
Pinch of Sea Salt
½ Cup/90g Semi-Sweet Chocolate Chips
1/3 Cup/50g Walnut Pieces

Method

Preheat the oven to 375˚F. Line two baking sheets with parchment paper. 

In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Add the chocolate chips and walnut, and stir to combine.  

In a separate mixing bowl, cream the butter, sugar, vanilla paste. Add the egg yolk and beat again. Add the dry ingredients and mix well to form a soft dough. Roll the mixture into 12 balls and divide between the baking trays. Use the palm of your hand to press the dough down lightly and bake for about 11 to 12 minutes, rotating the pans halfway through the baking time, then remove from the oven and set the baking sheet on a wire rack for 5 minutes to cool. Use a spatula to transfer the cookies on the rack to cool completely.

Makes 12 Cookies

Buffalo Chicken Burger

2012-04-20T22:48:00.000-07:00

This Buffalo Chicken Burger is a healthy change from the usual beef burgers. Do try making this spicy burger, top it with some of the Sweet and Tangy Coleslaw. Enjoy!

Buffalo Chicken Burger

500g Ground Chicken (combination of breast and thigh meat)
¼ tsp Garlic Powder
¼ of a Small Red Onion, finely diced
1 tsp Italian Seasoning
1 to 2 tsp Red Chili Flakes
¼ Cup Plain Bread Crumbs
1 ½ tsp Sea Salt
1 Tbsp Olive Oil
Freshly Ground Black Pepper

1 Small Bottle (150ml) Hot Sauce
2 Tbsp Unsalted Butter

6 Burger Buns, toasted
Sweet and Tangy Coleslaw

Method

In a large bowl, mix the ground chicken with garlic powder, red onion, Italian seasoning, chili flakes, breadcrumbs, sea salt, olive oil, and some freshly ground black pepper. Divide into 6 equal patties and refrigerate for about 2 hours.

Preheat the oven to 375˚F.

Melt the butter and mix in the hot sauce. Let it simmer for 2 to 3 minutes. Pour half of the sauce into a lightly oil baking tray.

Prepare the grill or a large cast iron pan over high heat. Grill the patties for 3 minutes on each side and transfer into the baking tray. Then pour the other half of the hot sauce on the patties and bake for about 6 minutes on each side. Remove from the oven and brush with some of the hot sauce and place the patties on lightly toasted buns and top with some sweet and tangy coleslaw.

Makes 6 Burgers

Sweet And Tangy Coleslaw

2012-04-19T22:03:00.000-07:00

Here is a fresh and healthy side dish, this colorful Sweet and Tangy Coleslaw. It's made with champagne vinegar, sugar, and celery seeds. A tasty twist to the traditional slaw, made without any mayonnaise.

Sweet And Tangy Coleslaw

Ingredients

454g/16oz/1 lb Mix Slaw (green & red cabbage, carrot)
4 Tbsp Finely Diced Red Onion
3 Tbsp Champagne Vinegar or Apple Cider Vinegar
3 Tbsp Sugar
½ tsp Celery Seeds
¾ tsp Sea Salt
Freshly Ground Black Pepper, optional

Method

Heat the vinegar, sugar, and celery seeds in a small pan and bring to a boil. Simmer until the sugar has melted and then remove from the heat. Pour the syrup over the slaw and season well with salt and pepper. Toss everything together, and chilled before serving.

Banana Steel-Cut Oats

2012-04-16T17:59:00.000-07:00

I like to begin my day with a bowl of energy-boosting oats and fruits. It really puts me into hyper mode and gets me ready for my day of activities. This recipe is for Banana Steel-Cut Oats. It's made with mashed bananas, steel-cut oats, currants, walnuts, almond, cinnamon, and a drizzle of honey, if you like. This energy breakfast fix is just packed with lots of nutritious goodies that is good for your body. Give it a try and let me know what you think. Have a great week ahead!

Banana Steel-Cut Oats

Ingredients

¼ Cup Steel-Cut Oats
1 Cup Water
A pinch of sea salt
1 Banana, lightly mashed
¼ tsp Vanilla Paste
¼ tsp Ground Cinnamon or to taste
A small handful of Walnut pieces
A small handful of Currants or Raisins
1 Tbsp Almond Slices
Honey, to taste

Method

Bring the water and sea salt to a boil. Mix in the oats, lower the heat, cover and simmer for about 20 minutes. Add in the vanilla, stir occasionally and remove from the heat. Then stir in the banana and ladle it into a bowl and top with cinnamon, walnut, currants, almonds, and drizzle some honey, if desired.

Serve 1

Veggie Stromboli

2012-04-13T07:38:00.001-07:00

Veggie Stromboli is a hearty rolled pizza where the filling is cooked inside the dough. This tasty Italian dish uses ready made pizza dough and it's filled with kale, mushrooms, sundried tomatoes, mozzarella, and seasoned with garlic, sea salt, and black pepper. As usual, feel free to experiment with some other filling of your choice and enjoy!

Veggie Stromboli

Ingredients

1 (310g) Ready-made Pizza Dough
1/2 Cup or more Shredded Mozzarella Cheese
3 Kale Leaves, chopped, blanched, drained
3 Cremini Mushrooms, blanched and sliced
4 Sundried Tomatoes, sliced
1 Small Clove Garlic, finely grated or chopped
1 Tbsp Extra Virgin Olive Oil
Sea salt
Freshly Ground Black Pepper

Method

Preheat the oven to 400˚F. Line a baking tray with parchment paper.

In a medium bowl, combine kale, mushrooms, sundried tomatoes, garlic, olive oil, and season with salt and pepper.

On a lightly floured surface, roll the dough out to a rough rectangle about 16 by 8 inches. Scatter the cheese over the dough, top with kale mixture. Roll up the long side, tuck the short sides in and slide onto the baking tray, seal side down. Make a few cuts on top of the dough and bake for about 25 to 30 minutes or until cooked through and browned. Leave to cool slightly before serving.

Serves 2

Chocolate Almond Raspberry Muffins

2012-04-05T18:23:00.001-07:00

Chocolate Almond Raspberry Muffins

Ingredients

2 ¾ (385g) Cups All-Purpose Flour, sifted
1 Cup (About 100 g) Ground Almond
 2 tsp Baking Powder
 1 tsp Baking Soda
 1 tsp Sea Salt
¾ (165g) Cup Brown Sugar
¾ (185 g) Cup Crème Fraiche
3 Large Eggs
¼ (1/2 stick/56g) Cup Unsalted Butter, melted
1 Cup (250 ml) Milk, at room temperature
½ Cup Corn Oil
1 tsp Vanilla Paste
180 g Chocolate Chips
¾ Cup Organic Raspberry Jam
½ Cup Almond Flakes
 
Method

  Center a rack in the oven and preheat the oven to 350˚F. Butter or spray the 24 molds in a small size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.  

In a large bowl, whisk together the flour, ground almond, baking powder, baking soda, and sea salt. In another bowl, whisk together the sugar, Crème Fraiche, eggs, melted butter, milk, corn oil, and vanilla paste. Pour the liquid ingredients over the dry ingredients and, with rubber spatula, gently but quickly stir to blend. Don't worry about being thorough-if the batter is a bit lumpy, that's fine. Stir in the chocolate chips.

Fill cups 1/2 full. Place 2 teaspoon raspberry jam on each muffin; press into batter. Then fill the batter to almost to the top, sprinkle with almond flakes.   Bake for 25 to 28 minutes, or until the tops are golden. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool.

Makes 24 small muffins

Candied Bacon Butter Sweetcorn

2012-03-27T12:33:00.000-07:00

My kids just loves this warm and buttery steamed sweet corn. It's made with frozen sweet corn, candied bacon butter, and chives. This luscious Candied Bacon Butter Sweetcorn makes a great snack or as a side dish.

Candied Bacon Butter Sweetcorn

Ingredients

2 Cups Frozen Sweet Corns, steamed
3 Tbsp Candied Bacon Butter
Sea Salt, to taste

Candied Bacon Butter
1 Stick/1/2 Cup Unsalted Butter, softened at room temperature 
3 to 4 Strips Candied Bacon, finely chopped (with a food processor)
Pinch of Sea Salt
Big Pinch of Freshly Ground Black Pepper
1 Tbsp Finely Chopped Chives

 Method  

Make the butter: Put the butter with all the ingredients in a bowl, and mix with a rubber spatula until well combined. Transfer the butter onto the center of saran wrap or parchment paper. Roll it up, shape into neat rolls that measure about 4 to 5 inches long and tie the ends with kitchen strings. The flavored butter can be kept in your fridge for up to 1 week, or in the freezer for up to 1 month.

In a large bowl, mix steamed corn with butter and season with sea salt and top with additional bacon, if desired. Serve warm.

Candied Bacon

2012-03-24T09:43:00.002-07:00

This is a fantastic Candied Bacon recipe that I had adapted from Food Network's Bitchin' Kitchen, Nadia G. In one of the episodes, Nadia transformed plain smoked bacon into this tasty treat. It's sweet, salty, and slightly spicy. I have made this many times for snacking as it's really good. I even made some candied bacon butter out of it. :)

Candied Bacon

Ingredients

250 g (8 thick slices) Applewood Smoked Bacon
About ¼ Cup Brown or Raw Sugar
Cayenne Pepper, for sprinkling

Method

Preheat oven to 400˚F.

Line a large baking pan with tin foil. Place a wire rack on top of the prepared pan. Arrange bacon slices in a single layer and coat evenly with sugar. Lightly press the sugar into the bacon, sprinkle them with cayenne pepper.

Bake for about 20 minutes, flip over, and continue to bake for another 8 to 10 minutes or until the bacon caramelized with deep red color. Remove from the oven and let cool completely.

Note: Cooking time may vary depending on the thickness of the bacon.

Baked Eggs With Spicy Tomato Sauce

2012-03-22T12:23:00.001-07:00

I opted to use English muffin as the base for this delicious Baked Eggs With Spicy Tomato Sauce. It's really easy to prepare for breakfast and is suitable for vegetarians as well. Try making it tomorrow morning! :-)

Baked Eggs With Spicy Tomato Sauce  

Ingredients

  6 English Muffins
 Spicy Tomato Sauce 
6 Medium-Sized Free-Range Eggs 
Small bunch of Chives, chopped 
Freshly Ground Black Pepper, optional

  Spicy Tomato Sauce 
¼ Cup Extra Virgin Olive Oil  
1 Medium Onions, peeled, trimmed, and minced  
6 Cloves Garlic, minced 
½ tsp Ground Cumin 
1 ½ tsp Smoked Sweet Paprika 
1 tsp Red Chili Flakes 
1 Can/28 oz/1 lb 12oz/794 g Whole Peeled Roma Tomatoes, coarsely chopped and reserved the liquid 
1 Tbsp Champagne or White Wine Vinegar
 1 tsp Sugar
  Sea Salt    

Method    

Make the sauce: In a large saucepan, heat the olive oil over medium high heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Then mix in the cumin, paprika, and chili flakes and give it a quick sauté. Add the chopped tomato tomatoes and its liquid, cook for 3 to 4 minutes, and then add the vinegar, sugar and seasoned with sea salt. Simmer briskly until the sauce is thick, 20 to 30 minutes.    

For the Baked Eggs: Preheat an oven to 375˚F. (190˚C)  

Carefully hollow out the bottom of each muffin with a small knife and reserved the top piece of muffin for dipping.

  Spoon about 1 ½ Tbsp of the Spicy Tomato Sauce and spread into the muffin. Crack one egg for each muffin. Place the prepared muffin and the reserved muffin top on a baking tray.  Bake in the oven for about 13 to 15 minutes. Garnish the baked eggs with chopped chives, black pepper, and serve with some spicy tomato sauce.

Blueberry Crumble

2012-03-15T01:33:00.001-07:00

This Blueberry Crumble is definitely one of my favorite winter desserts. I've used frozen blueberries here, but, opt for fresh berries if available. The topping is crumbly with a nice crunchy texture from the oats. Do try this rustic dessert and enjoy with your favorite cuppa, ice cream, or custard.

Blueberry Crumble

Ingredients

1 ½ Cups Frozen Blueberries 
½ Cup Dried Blueberries
½ tsp Ground Cinnamon 
3 Tbsp Sugar 
2 Tbsp Lemon Juice
¼ tsp Sea Salt
1 ½ Tbsp Corn Starch
1 Tbsp Filtered Water  

Topping
½ Cup All-Purpose Flour 
½ Cup Rolled Oats
1 tsp Ground Cinnamon
¼ Cup Light Brown Sugar
2 Tbsp Granulated Sugar 
A pinch of Sea Salt
 1 Stick or ½ Cup Chilled Unsalted Butter, diced  

Method

  Preheat the oven to 375˚F.  In a mixing bowl, combine blueberries, cinnamon, sugar, and lemon juice, sea salt, cornstarch, water, and mix well. Transfer the blueberry mixtures shallow baking dish or divided into a few smaller baking dish.  

In a clean mixing bowl, combine the flour, oats, cinnamon, sugars, and sea salt and mix well. Add the chilled butter and rub into the flour mixtures until resembles coarse breadcrumbs or process the mixture in a food processor.  Sprinkle the flour mixtures on top of the blueberries. Bake in the oven for about 25 to 30 minutes or until the topping is golden brown in color.

Stir-Fry Beef With Scallions~Mongolian Beef

2012-03-06T10:03:00.002-08:00

This Stir-fry Beef With Scallions (or fondly known as Mongolian Beef in North America) is rich, sweet, spicy, and packed with flavors. Try making this dish at home, it will be ready in minutes and your choice of beef cut will also ensure the meat will be succulent and tastes unlike any Chinese eateries' version. Really simple to cook and is great with a bowl of hot steamed rice!

Stir-Fry Beef With Scallions~Mongolian Beef

2 (About 600 g) Beef Sirloin Steak, trimmed excess fat, sliced into thin strips
¼ tsp Freshly Ground Black Pepper 
A pinch of Sea Salt
 1 Tbsp Corn Flour 
2 Tbsp of Peanut Oil 
3 Cloves Garlic, chopped 
5 to 6 Stalks Scallions, cut into ½-inch pieces  

Sauce  
1 ½ Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
2 tsp Chinese Cooking Wine~such as Shaoxing Wine
1 Tbsp Sugar
1 tsp Sesame Oil
2 tsp Oyster Sauce
2 tsp Chili Flakes
3 Tbsp of Water  

Method   

Toss the beef with black pepper, sea salt, and coat with corn flour. 

Combine the sauce ingredients in a bowl and set aside.

    Heat the oil in a large wok or cast iron pan until hot. Add beef slices into the pan and sauté for about 40 seconds over a moderate high heat. Push the meat to one side, toss in the garlic and stir-fry for a few seconds more, then add the prepared sauce, stirring as it thickens. Mix in the scallions and stir a few times, switch off the heat, and serve immediately with some steamed rice.

Blueberry Chocolate Energy Bars

2012-03-01T21:13:00.003-08:00

Blueberry Chocolate Energy Bars

Ingredients  

12 (About 230g) Moist Medjool Dates, pitted and chopped 
2 Cups (240g) Raw Almond (without skin) 
½ Cup (50g) Organic Cocoa Powder
1 tsp Ground Cinnamon 
1 Cup (160g) Dried Blueberries, divided
A Pinch of Sea Salt
3 Tbsp Hemp Seeds
Zest of 1 Lemon
2 Tbsp Lemon Juice
1 ½ to 2 Tbsp Filtered Water  

Equipment: Food Processor 11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminum foil  

Method

  Combine chopped dates, almonds, cocoa powder, cinnamon, ½ cup blueberries, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add the hemp seeds, ½ cup of blueberries, lemon zest, a quick pulse, and add the lemon juice, a little water at a time until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.

Parsley, Chili, Garlic, And Lemon Hasselback Potatoes

2012-02-29T19:38:00.001-08:00

One of my favorite ways to roast whole potatoes is the Hasselback method. I think many of you would agree, right? Anyway, if you are like me, do try making this Parsley, Chili, Garlic, and Lemon Hasselback Potatoes next time. :-)

Parsley, Chili, Garlic, And Lemon Hasselback Potatoes

Ingredients

6 Medium Yukon Gold Potatoes, scrubbed
3 to 4 Tbsp Parsley, Chili, Garlic, and Lemon Butter, softened at room temperature
Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F).

Place the potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals.

Arrange the potatoes in a lightly oiled baking tray. Brush the top of each potatoes with flavored butter, and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Parmesan, Herb, And Garlic Pull-Apart Bread

2012-02-27T16:23:00.003-08:00

The smell from your oven which will permeate through the air when you bake this delicious Parmesan, Herb, And Garlic Pull-Apart Bread is unlike anything else! The smell and taste of this bread is just fantastic when it's done. Simply flavored with some rosemary garlic butter, it's so easy to make and everyone will just love it!

Parmesan, Herb, And Garlic Pull-Apart Bread

Ingredients

1 Can (340g/11oz) Refrigerated Pillsbury Flaky Rolls 
2 ½ to 3 Tbsp Rosemary And Garlic Butter, melted
¼ Cup Grated Parmesan Cheese
¼ tsp Sea Salt

 Baking dish (8 x 5 ½ inches) coated with butter  

Method  

Preheat the oven to 375˚F. 

Separate the dough and cut each into quarters. Dip the dough in melted butter, and layer the dough in the baking dish, sprinkle some Parmesan cheese, sea salt, and continue to another layer of dough, sea salt and cheese. Bake for about 20 minutes or until the top is golden brown in color. Serve warm.

Flavored Butter

2012-02-26T12:13:00.001-08:00

I'm quite fond of making my own compound or Flavored Butter at home. It's a really versatile ingredient to have in your fridge. This butter works brilliantly with bread, chicken, seafood, or vegetables. You could also dot it over your steak, sweet corn, or grilled fish. Today, I am sharing two of my favorite Flavored Butter recipes with you. Over the next couple of days, I will share a few recipes which uses this butter.

Compound/Flavored Butter

Rosemary And Garlic
1 Small Whole Roasted Garlic
2 tsp Finely Chopped Fresh Rosemary
1/2 tsp Sea Salt
1/4 tsp Freshly Ground Black Pepper
1 Stick/1/2 Cup Unsalted Butter, softened at room temperature

Parsley, Chili, Garlic, And Lemon
4 Tbsp Finely Chopped Fresh Italian Flat-Leaf Parsley
1 tsp Chili Flakes
4 Cloves Garlic, finely chopped
Zest of 1 Lemon
1/2 tsp Coarsely Ground Black Pepper
1 Stick/1/2 Cup Unsalted Butter, softened at room temperature

Method

Put the butter with all the ingredients in a bowl, and mix with a rubber spatula until well combined. Transfer the butter onto the center of saran wrap or parchment paper. Roll it up, shape into neat rolls that measure about 4 to 5 inches long and tie the ends with kitchen strings. The flavored butter can be kept in your fridge for up to 1 week, or in the freezer for up to 1 month.

Baguette Filled With Prosciutto, Scrambled Eggs, And Bacon

2012-02-23T22:38:00.001-08:00

This is a mouthwatering breakfast treat, baguette filled with prosciutto, scrambled eggs, and bacon. As usual, it tastes best when served warm with some fresh tomato salsa on the side. I will wake up to this every morning without any hesitation! :)

Recipe adapted from Martha Stewart Living {January 2012}

Baguette Filled With Prosciutto, Scrambled Eggs, And Bacon

Ingredients

12 Smoked Bacon Slices, cut into 1-inch dice
2 Mini (6 to 7inches) Baguette
6 Large Eggs
3 Tbsp Cream or Milk
2 Stalks Scallions, chopped
¼ Cup Grated Asiago Cheese
Sea Salt
Freshly Ground Black Pepper
6 Thinly Sliced Prosciutto or Ham

Method

Preheat oven to 350˚F. Line a baking tray with parchment paper.

In a large frying pan over medium heat, cook the bacon, stirring occasionally, until crispy and golden, about 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

Slice ¼ inch off the top of baguette. Carefully hollow out the bottom and leave about ¼ inch thick shell. Layer the hollow baguette with 3 slices of prosciutto each.

In a large bowl, using a fork beat the eggs until lightly frothy. Stir in the cream, and add the scallions, cheese, and season with salt and pepper, and stir well. Pour into the prepared baguette, and top with some bacon.

Transfer the baguette to the prepared baking tray and bake until the eggs puff up and the bacon is crispy, about 35 to 40 minutes. Slice the baguette thickly and serve with some fresh tomato salsa and crispy bacon, if desired.

Serves 4

Baked Sweet Potato Fries

2012-02-19T21:28:00.001-08:00

Here's my twist to the the usual oven-roasted sweet potato fries, just lightly coat them with Panko breadcrumbs before baking. They look and tastes wicked, fries were nice and crunchy on the outside whilst the sweetness and moisture was nicely retained on the inside. I am pretty sure these Baked Sweet Potato Fries will be a sure winner with everyone. Try it.

Baked Sweet Potato Fries

Ingredients

1 Medium-Sized Sweet Potato, peeled
1 Egg, beaten
2 Tbsp All-Purpose Flour
½ tsp Cayenne Pepper
¼ tsp Sea Salt or to taste
1 Cup Panko Breadcrumbs

Baking Pan/Tray, lined with parchment paper, and spray lightly with canola oil.

Method

Preheat the oven to 425˚F.

Trim the peeled sweet potato in the shape of a rectangle. Cut into ¼ inch slices and then cut into ¼ inch fries.

In a medium sized plate, combine the flour, salt and pepper.

Toss the sweet potatoes with the flour; dip into the beaten egg, and coat with Panko (Japanese breadcrumbs). Place the sweet potatoes on a large baking tray. and lightly spray with canola oil. Bake the potatoes for about 17 to 18 minutes, or until light golden brown in color. Remove from the oven and serve warm.

Taiwanese Three Cups Chicken

2012-02-16T21:03:00.000-08:00

This is a delicious Taiwanese Three Cups Chicken recipe. I have added some dried chilies to spice things up. This is a really simple and great tasting dish, it goes well with just some steamed rice.

Taiwanese Three Cups Chicken

Ingredients

¼ Cup Sesame Oil 
2 (600 g) Bone-In & Skin-On Chicken Legs, chopped into smaller pieces
4 Dried Chilies, cut into ½ inch pieces 
5 Cloves Garlic, chopped 
8 Slices Ginger 
¼ Cup Chinese Rice Wine
¼ Cup Light Soy Sauce
2 tsp Sugar
2 tsp Dark Soya Sauce
1 ½ Thai Basil

Method

  Heat a wok or large cast iron pan over a moderate to high heat. Brown the chicken pieces with sesame oil in batches, and push it aside.

Then add in the chilies, garlic, and ginger. Stir until the garlic and ginger is light golden in color and fragrant.   Mix in the rice wine, light soy sauce, sugar, and the dark soy sauce. Stir all the ingredients together, reduce the heat and continue stirring for about 5 minutes. Toss in the basil leaves, and cook for another minute. Serve immediately with some steamed rice.

 Serves 4