Wednesday, August 27, 2008
Pan fried Sutchi fish with Wasabi Aioli
Posted by The Inflamed at 12:36 AM
Qiaofen's Coffee Cake
Posted by The Inflamed at 12:33 AM
Monday, August 25, 2008
Rice Pilaf
Doesn't look special? But the taste sure is though. =)
Ingredients:
1) 400g long grain white rice (for singaporeans, we call this normal rice)
2) 30ml butter or oil
3) 21g minced onions (or more for onion lovers)
4) 720ml to 840ml chicken stock, hot (for those who prefer dryer rice, less stock. I usually take
the middle which is about 770ml of stock)
5) 1 bay leaf and a scattering of thyme leaves (herbs found in NTUC. Look under the McCormick brand of herbs and spices!)
6) Salt and pepper as needed
Cooking method:
1) Wash the rice.
2) Use the pot of a rice cooker as the cooking pot. Place it on the stove and heat the butter. Add
the onions and saute until the flavour and aroma is present.
3) Add the uncooked washed rice and saute until the rice is coated with the butter or oil about 2-3 mins.
4) Add the hot or warm chicken stock to the rice, stirring to prevent the rice from sticking to each other.
5) Add the herbs and place the pot back into the rice cooker and let it cook until it reaches a stage where the grains are tender to the bite. (For singaporeans and asians, just have to taste it and you know when you have the right texture.)
6) However, use a chopstick to fluff the rice first and allow steam to escape and let the rice cooker hold the rice under heat for some time to allow drying. 5-10 mins after the rice has been fluffed, it is ready to be served.
Posted by The Inflamed at 2:53 PM
Glazed Carrots
1) Peel and cut the carrots into equal sizes. The best way to cut them is by performing an oblique cut as shown above. However, you may cut them into batons, medallions or which ever way you prefer.
2) Melt the butter in a large pan or a wok and add the carrots. Saute the carrots in the butter until all carrots have been coated for about 2-3 mins. For butter lovers, add more butter!
3) Add the sugar and stir the carrots until evenly mixed. Add the stock.
4) Bring the entire mixture to a simmer (small, gentle but vigorous bubbling) until the carrot becomes fork tender. Taste for a tenderness check.
5) By the time the carrots are tender, the liquid should have been reduced (water content evaporated) to form a glaze coating of butter and sugar. The carrots should be shiny and tender.
6) Adjust with salt and pepper and serve.
Note* One may add some herbs or spices to create color and flavour. I added chopped parsley above. Black pepper specks also create nice visual impact and adds nicely to flavour.
Note* You may combine this with other vegetables. Buttered corn? Fresh tomato slices or cherry tomatoes? Shredded cabbage? Or some rice? Let your imagination run wild ok =)
Posted by The Inflamed at 2:33 PM
German potato salad
Dressing ingredients:
1) 60g diced streaky bacon
2) 400 ml chicken stock (for home cooking, use chicken stock powder and mix with hot water)
3) 30ml white wine vinegar (I used red wine vinegar. I believe balsamic and rice wine vinegar works as well)
4) 113g diced onions
5) Salt to taste
6) Sugar to taste
7) Ground white pepper as needed
8) 60 ml vegetable oil
9) 28g brown mustard (other kinds of mustard works for me too)
10) 1/2 bunch chives (may substitute with spring onion)
Cooking method:
1) Peel the potatoes and cut them evenly into smaller pieces. The size of the potatoes vary according to how large you want them to be. They should however, be roughly the same size for even cooking.
2) Steam the potatoes until fork-tender. (No resistance at all if a fork is used to poke it. One may also eat 1 piece of the steamed potato to test for tenderness)
3) Saute the bacon in a saute pan until it is cooked throughly and slightly crispy.
4) Bring the stock, onions, vinegar, salt, sugar and pepper to a boil. (Warning: The smell of the dressing at this point may not be very pleasant due to the vinegar. One may choose to omit the vinegar. But then what would be special about the salad?)
5) Combine the oil, bacon fat, bacon, steamed potatoes, chives and the boiled dressing together. Toss gently with spoons. Do not break the potatoes by tossing with forks and sharp objects.
6) Cover the salad (traps the flavour) and leave it in the chiller overnight or until it is chilled thoroughly.
7) Adjust seasoning with salt and pepper to the chilled salad. One may also wish to strain away some of the dressing if it is too much. Serve.
Posted by The Inflamed at 2:02 PM
Saturday, August 16, 2008
Introduction to Food blog
Hi guys! Its me haha.Yes, I have decided to note down my work and record them for two purposes:
1) Learning purposes, so that I may evaluate my performance over the years
2) To be able to share recipes, personal notes and recommendations to all who want to learn and receive.
As the bible says, just as you have received, you must also give.
And trying to bring God and food together, I came across this:
Acts 27:33-38 states
Posted by The Inflamed at 1:36 AM
CREAM OF CARROT SOUP Posted by The Inflamed at 12:30 AM
Shrimp Salad
Chilled Shrimp Salad with Deviled EggPosted by The Inflamed at 12:05 AM
Wine poached Chicken Breast with whipped potato and marinated bell pepper
Wine poached Chicken Breast with whipped potato and marinated bell pepperPosted by The Inflamed at 12:03 AM
Friday, August 15, 2008
Bread and Butter Pudding, Green Tea Granita
Bread and Butter Pudding, Green Tea Granita