French Toast

Recipe:

8 slices of bread
1 cup of cream ( Whipped)
2 eggs
1/4 teaspoon of vanilla essence
1 tablespoon of honey
Butter

Method:

Heat up the oven to 300 F.

Combine the cream, eggs, vanilla essence & honey and beat until smooth. ( You can beat with a hand whisk).

soak the bread with the liquid for at least 30 seconds each side and set aside.

Heat up the pan and grease with butter and fry the bread 2 minutes each side. Once all the breads are fried, put them in the oven for at least 1 minute and serve.

Aglio Oglio Prawns

Recipe:

A.

Whole wheat pasta for 3 pax
salt
Chicken stock - 1 cube

B.

12 shelled prawns (Leave the tail shell on)
1 teaspoon of chili flakes
Salt & Pepper to taste
1 teaspoon of lemon juice
1 teaspoon of mince garlic

c.

1/4 cup of extra virgin olive oil
2 tablespoon of mince garlic
1 tablespoon of chili flakes
4 slices of anchovies
salt & pepper to taste

Method:

Marinade B ( Prawns) with all the ingredients in B.

Boil water for the pasta. Once water is boiled, add salt & chicken stock and boil pasta for at least 12 minutes for whole wheat pasta or until al dente.

While pasta is boiling, grill the prawns for 2 minutes a side.

Once pasta is cooked, toss and set aside.

In a pan, heat up the olive oil in low fire and once the olive oil is hot, fry the garlic for at least a minute and add the chili flakes and anchovies. Break the anchovies to pieces with your spatula until the anchovies melt in your oil. Make sure the garlic doesn't turn brown.

Once done, combine with the pasta, add salt & pepper to taste and serve with the grilled prawns.

Serve immediately.

Orange Grilled Prawn Salad

Hubby and I both agreed this is one of the best salad we ever had. We swore that this salad will be in our   menu at least once a month.

Ingredients:

For Salad
Baby Romaine Lettuce ( Enough for 2 Pax)
a bunch of rocket greens
slices of holland gouda cheese
1 orange flesh cut to cubes
salt
pepper

For Prawns
10 shelled prawns
1 teaspoon of chili flakes
salt & pepper to taste
1/2 teaspoon maggie seasoning
1 teaspoon of fresh orange juice
1 tablespoon of olive oil

Salad Dressing
2 tablespoon of extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon orange zest
1/2 teaspoon grated garlic
1 teaspoon of honey
salt & pepper to taste

Method:

Marinade the prawn with all the prawn ingredient above. Leave for minimum 15 minutes and grill for 2 minutes in each side. Once done, keep aside.

Meanwhile combine olive oil and balsamic vinegar and emulsify. Once combined, add the orange zest, grated garlic, honey, salt and pepper to taste.

Combine the Romaine lettuce in a salad bowl with the rocket greens, orange flesh cubes and toss with the salad dressing.

Lastly add salt & pepper if necessary and serve with cheese and the prawn.

This recipe is for 2 person.

Brunei Batik Cake

I love this cake. It is so nostalgic. and no need to bake yay!!! Be warned, It is very rich and fattening. Not for those who is on diet.

Recipe:

500g Butter
10 eggs
1 can condense milk
1 can evaporated milk
1 cup flour
1 cup nestum
1 cup milo
1 cup nestum
1 packet of original marie biscuit
3 tablespoon of gravy browing
1/2 cup castor sugar

Direction:

1. Beat Sugar and butter until fluffy
2. Combine eggs one by one
3. Beat until smooth
4. combine condense Milk/Evaporated Milk/Flour/Milo/Horlick/Nestum and gravy browing
5. Mix all the above until smooth.
6. Pour the mixture in a non stick pan with small fire. Cook until it doesn't stick to the pan's side.
7. break the marie biscuit in 2 and add the marie biscuit in the pan and combine.
8. Use tin foil or plastic wrap to line a tray.
9. Pour all the mixture and press with potato presser until compact.
10. Refrigerate.
11. Cut and serve.

Roast Beef with Thyme

Recipe:

1 Block of round eye beef
string
1 teaspoon of dried thyme
Kosher salt to taste
Freshly grounded black pepper to taste
1 tablespoon of olive oil
Vegetables ( Your choice) I used carrots because that is the only veggy I have in my fridge.

Direction:

Preheat the oven to 220c
Tie the beef to hold the shape. Season with salt, pepper and thyme. Drizzle with a little bit of olive oil.

Heat up a pan and brown beef all sides for a few minutes and transfer the beef to the oven and roast for about  50 Minutes if you want medium well. Make sure you place the beef on top of the veggies when you are roasting. Once beef is done, baste the beef with the juice from the pan and transfer the beef to a wooden board to rest for at least 15 minutes before carving.

Yorkshire Pudding

I Love Yorkshire pudding with Roast Beef. Today I made mini yorkshire pudding to eat with my roast beef.

Recipe:

1 cup plain flour, sifted
2 eggs, lightly whisked
300ml milk
60g vegetable oil


Direction:


Add flour to a large bowl, then add the eggs, milk and ½ tsp salt, whisking until smooth and aerated. Cover and chill for at least 1 hour. 


Preheat oven to 220°C


To finish the Yorkshire puddings, divide the vegetable oil evenly between 6 holes of a 1/3 cup-capacity muffin pan. Place the pan in the oven for 5 minutes. Carefully remove the pan and evenly divide the batter between each hole (should be about ¾ full). Return to the oven and cook for 20 minutes without opening the oven door. Remove puddings from the oven and drain off the fat. Turn them upside down in the tray and return to the oven for a couple of minutes to crisp up the bases.

Stir fry chicken with dried chillies and cashew nuts

Recipe:

1 chicken breast cut to bite sizes.
4 dried chilies, cut in half and soaked.
1/2 cup of cashew nuts
4 cloves of garlic minced
1 yellow onion sliced
a handful of spring onions sliced.
Salt

Sauce:
1 tablespoon soy sauce
1 tablespoon chinese rice wine
1 teaspoon chicken stock
2 tablespoon cooking oil
1 teaspoon sesame oil
1/2 cup water

Direction:

Marinate the chicken with salt and fry in a wok. once chicken is cooked, put aside. Use the remaining oil and fry the chilies until fragrant. Add the garlic and onion and fry. Once the garlic and onion are cooked, add the chinese rice wine and flambe for a while and add the soy sauce, chicken stock and water.

Add the chicken and let the sauce thickens. Once the sauce thickened, add the sesame oil and salt to taste. Garnish with the spring onion and serve.

Instant Egg Drop Curry

Today I was so lazy to cook and to go out and find food. I decided to cook this as i remembered I have a packet of the instant curry paste in the fridge courtesy from my darling mom in law.

Recipe:

4 Eggs

1/2 packet instant curry paste

1/2 cup of coconut milk

1/2 cup of water.

Salt to taste

Direction:

Heat up a frying pan and saute the instant curry paste. ( Use oil if your curry paste doesn't come with it. Mine comes with oil)

once curry paste is fragrant, add water and boil. Once water is boiling add the coconut milk and salt to taste and let it boil some more. Once the curry is boiling crack the eggs directly into the curry. hence the name dropped egg curry. Do not stir and make sure you drop it individually and with it's own space in the pan.  Let it simmer until the egg hardens. 

Once eggs are cooked, serve with white rice.

Instant Egg curry.

Grilled Chicken Breast

I served this with my purple mashed cauliflower and it was amazing.

Recipe:

1 large chicken breast halved and pounded softly (Makes 2)
1 tablespoon balsamic vinegar
2 teaspoon dried rosemary
2 tablespoon ground mustard
1 teaspoon garlic powder
1/4 cup extra virgin olive oil
kosher salt & freshly grounded black pepper to taste.

Direction:

Combine all the ingredients in a  zip lock bag and mix. add the chicken breast in the bag and coat evenly.
Keep in the fridge for at least 2 Hrs. Once taken off from the fridge, make sure you leave it out to room temperature for at least 20 minutes before cooking.

Heat up the grill pan and grill for 4 minutes in each side. Let chicken rest on a wooden board for a few minutes before serving.

Funky Mashed Purple Cauliflower

Being on and off in my protein sparring diet, this is a delicious recipe to substitute mashed potato, if you are worried about the carb. The color is funky and my husband calls it space food but it taste superb mind you. If you are picky about food color, use white cauliflower instead. But this purple baby is a keeper for mua. How often do we get to put purple food in our mouth except for aubergines.

I ate this with grilled chicken breast.

Recipe:

1 Head Purple Cauliflower cut into small florets
1/2 chicken stock cube
4 cups of water
1/4 cup buttermilk
1/4 cup grated parmesan cheese
1/4 cup grated cheddar cheese
kosher salt to taste
freshly grounded black pepper to taste
1 piece of anchovy
1 teaspoon dried thyme

In a pot combine water with the chicken stock cube. Once boiling, add the purple cauliflower and boil until soften.

Once the Cauliflower has softened, drain and put in a blender. Add the cheese, buttermilk, anchovy, dried thyme, salt & Pepper and blend until smooth.

Pour the blended cauliflower back into the pot and cook in small fire to thicken it. Once thickened, Serve.

1 am tasmanian knuckle steak

One of my staff just came back from Langkawi bringing home my 1st grill pan. Hubby and i decided to try out the the pan with steak.

I always use this no fail recipe for steak. Here goes:

Recipe:

2 Pieces of Tasmanian Knuckle Steak

1/2 cup of barbeque sauce

1 tablespoon worcester sauce - I used home made worcester sauce

kosher salt

pepper

1/4 cup olive oil

1 teaspoon dried thyme or oregano

Direction:

Combine barbeque sauce, worcester sauce, olive oil, dried thyme/oregano, salt and pepper in a zip lock bag. Shake to combine and add the beef inside the bag and make sure all part of the beef is coated with the marinates.  Keep in the fridge. minimum 1 Hr to 8 Hrs before cooking.

Make sure you take out the beef at least 20 minutes before cooking to ensure the temperature of the beef is the same as the room temperature. Heat up the grill.  When grill is reallly hot, cook the beef 5 minutes aside. Total 10 Minutes for Medium rare. (We Like) if you want it to be medium well, 7 Minutes aside total to 14 minutes.  

Once cook, let the beef rest on a board for a few minutes before serving.

Had it with my apple cider barbeque sauce. No veggies strictly carnivorish :)

Rose's Ayam Masak Merah

This is my mom's recipe. her name is Rose hence the name. Every Raya celebration, she will cook this and this is one dish that I look forward to eat all the time.

Recipe:

Chicken Marinades:

4 Chicken Thighs - cut in 4

1 tablespoon turmeric powder

2 teaspoon salt

2 teaspoon liquid chicken stock

Sauce:

2 inch Ginger Sliced

1 stalk of lemongrass - sliced

2 inch of - Sliced Galangal

6 shallots sliced

4 cloves garlic sliced

1 cinnamon stick

4 star anise

4 cloves

4 cardamons

1 cup cooking oil

1/2 cup tomato puree

4 tablespoon tomato ketchup

4 tablespoon cili sauce

1 tablespoon cili boh

1/2 cup coconut milk

1/4 cup tamarind juice

1 cup water

salt to taste

Direction:

Blend ginger, galangal, lemongrass, shallots, cili boh and garlic with 1/4 cup water and keep aside.

Marinate chicken with the tumeric powder, salt & chicken stock. Heat up the cooking oil and fry chicken. drain and put aside. Keep some of the oil and leave about 1/4 cup oil in the wok and fry the star anise, cardamon, cloves and cinnamon stick until fragrant then add the blended items and fry until fragrant for a few minutes. add the tomato puree, tomato sauce and chili sauce and stir. then add the coconut milk and the balance of the 3/4 cup of water and boil. Add the fried chicken and let the sauce reduced to the consistency you want and add salt, sugar and tamarind juice to taste.

Tomato Rice

This turns out very nice and lovely. Normally this rice is eaten with Ayam Masak Merah ( Red Chicken??) but you can eat with curry or what ever you fancy.

Recipe:

5 Cups Basmati Rice (Wash and soak for 20 Minutes)

1/2 cup evaporated milk

1/2 cup tomato puree

1 pandan leave

7 tablespoon of ghee

3 cloves garlic sliced

5 shallots sliced

1 inch ginger. Sliced thinly

3 cardamons (Pelaga)

3 star anise

1 cinnamon stick

4 cloves

5 cups of water

salt

1 cup roasted cashew nuts

1 cup raisins

Direction:

In a pot, heat up the ghee and saute the star anise, cardamons, cinnamon and cloves until fragrant. Add the garlic, shallots and ginger and pandan leave (bruised and twisted) and saute until tender. Combine tomato puree and cook for 1 minute. Add the milk and water and boil. Once the liquid is boiling add the rice and stir. Add salt and transfer to a rice cooker. Once rice is cooked, add the cashew nuts and raisins and stir. Serve hot.

Easy Right..

Mini vanilla cupcake with cream cheese frosting

Yesterday, my friend Vivian and I attempted to make these babies and it came out great.

Mini Vanilla Cupcakes (Makes 36 Mini Cupcakes)

Recipe:

1 1/2 Cups All Purpose Flour


1 1/2 Tsp Baking Powder


1/4 Tsp Salt

3/4 Cup Unsalted Butter, softened


3/4 Cup Sugar

2 Large Eggs


1/2 Cup Whole Milk

1 Tsp Vanilla

Direction:

1. Preheat oven to 350 degrees.


2. Whisk the flour, baking powder and salt in a bowl and set aside.


3. Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.


4. Add the eggs one at a time and vanilla and beat on low speed until combined.


5. Slowly add some of the flour mixture and then some of the milk, alternating until just combined, scraping down the sides of the bowl with a rubber spatula as you go.


6. Pour the batter into mini muffin cups (I like to use a mini ice cream scooper) lined with paper or foil liners until 2/3 full.


7. Bake for 15 minutes or until a wooden toothpick inserted into the middle of the cupcake comes out clean.


8. Cool and frost.

*Refrigerate cupcakes after frosting

Cream Cheese Frosting (Makes About 1 Cup)

4 oz Cream Cheese, softened


4 Tbsp (1/4 Cup) Butter, softened


1 Cup Confectioner’s Sugar


1 Tsp Vanilla

1. Place the cream cheese and butter in a bowl and beat for 30 seconds on low to medium speed using a hand mixer.


2. Add the confectioner’s sugar and vanilla and continue to beat for 1 minute or until frosting is smooth and creamy.


3. Frost the cupcakes and refrigerate until ready to serve.

Salted Egg Prawns

We had salted eggs crabs the other day and boy it was delicious. I decided to cook prawns today with the same recipe.

Recipe:
10 Salted Egg Yolk only (Boiled and smashed)
1 kg Prawns
8 bird eye chilies sliced
2 tablespoon of curry leaves
2 eggs
tapioca or corn flour
3 tablespoon of butter
Oil for deep frying
chicken stock for flavoring
sugar for flavoring
salt for flavoring

Direction:

Devein the prawn and cut the top part of the prawn. Leave the head intact. Assemble coating line.
Dip the prawns with the beaten eggs and coat with the flour. Heat up the wok with oil. Once oil is hot, fry the prawns until crispy. Take out and put aside.

Salted Egg Sauce:

Heat up the butter and pour the smashed salted egg yolks. Stir and once it turns bubbly add the curry leaves, chillies and flavoring (Salt, Chicken stock & Sugar) and stir. Pour all the prawns into he sauce and stir for 1 minute and serve.

Basil Chicken Pesto Pasta

This is another dish you can use for your frozen pesto sauce. It is really simple and easy to make.

Recipe:

Pasta for 4 pax

10 pieces of chicken fillet

salt & Pepper

Chili Flakes

1/2 cup pesto sauce ( Thawed in room temperature) - Recipe for Pesto sauce in my other post.

1 cube chicken stock

6 pieces of sun dried tomatoes ( Soaked in warm water for 20 minutes) sliced

Parmesan Cheese

Direction:

Pasta

Add the chicken stock cube to the boiling water for the pasta and boil as per instructed in the packet. Once pasta is cooked, drain and coat lightly with olive oil.

Chicken:

Season the chicken fillet with salt, pepper and chili flakes and pan fry until  it is cooked. Once it is cooked, slice the chicken fillet to small slices.

How to Serve:

In a big bowl, combine pasta, chicken, sun dried tomatoes and the pesto sauce and toss. Season well with salt & Pepper. Serve with sprinkles of parmesan cheese on top.

Spaghetti Bolognese

2 cups grounded beef

2 tbs olive oil

1 yellow onion diced

1/2 cup fresh button mushrooms sliced

2 cans tomatoes

1 cup tomato puree

1 cup beef broth

2 bay leaves

1 teaspoon dried oregano

salt & pepper to taste

Parmesan cheese

1 pack whole wheat pasta

Bolognese sauce:

Saute the onions with the olive oil and once onions is soft, add the mushroom and saute for another 3 minutes or so, add the grounded beef (Make sure you break them rather then dumping the whole lot in) and brown it. Once beef is browned, add the tomatoes in cans, tomato puree, Beef broth and add bay leaves and dry oregano.

Simmer with low fire for about 1 Hr to 2 Hrs and season with salt and pepper to taste.

For Pasta:

Boil pasta according to the instruction in the packet and add salt to the boiling water. Once pasta is al dente, drain and run under cold water to stop the cooking and coat with a little bit of olive oil.

Serving: Serve pasta with the sauce on top and sprinkle with parmesan cheese.

Béchamel Chicken Crepes

We love this dish. It is so easy and so tasty. We had it for lunch today but I could have his for breakfast too.


Crepes:


Recipe:


1 cup flour
1 1/4 cup milk
a pinch of salt
1 whole egg
1 egg yolk


Direction:

Mix all the above until smooth with a whisk, sieve to make sure there are no lumps in the batter.
Refrigerate for at least 1 hr or more to rest the gluten in the batter. 


Béchamel Chicken:


The mother of all sauces also known as the white sauce.


Recipe:
3 tablespoons butter
2 tablespoons flour
2 cups milk, heated
Salt
Freshly ground pepper
1/2 teaspoon nutmeg powder
1 cup chicken meat cubed
1/2 yellow onion diced
Direction:
Heat up the pan and melt 1 tablespoon of butter. brown the chicken. Once the chicken is browned add the onions and let it sweat for another 2 minutes or so. Take out and put aside.
Start heating up the milk. Just let it scald instead of boiling in a pot.


In a clean pan, heat up the butter. Once butter is melted add the flour and stir to form a roux. Once the roux is golden brown, slowly add the milk and whisk until smooth. Once the béchamel sauce is smooth, add the chicken and onions with the juice to the sauce and season with salt, pepper & nutmeg powder.


Once your sauce is done, it is time to make the crepes. Heat up a small non stick pan and pour in 1/4 cup of batter and swirl until batter coats the whole inner part of the pan. Once the shine of the batter is gone, flip it with your hand or spatula. wait for another minute before you set it aside and repeat.


Once the crepes are done, put it in a plate and pour the béchamel sauce on top of the crepe, roll and serve.

Easy Chicken Stroganoff with Yoghurt

Can you believe, The whole Mid Valley mega mall don't sell sour cream. I've seen it thousands of time but when it comes to buying it, it's not available. So sad but lucky got yoghurt. Substitute.

Today I made chicken stroganoff because we can't be eating too much red meat.

Recipe:

15 Chicken Fillet
2 Onions Diced
2 Garlic cloves diced
1 cup of fresh button mushroom or Shiitake sliced
3 tablespoon of all purpose flour (Or 2 tablespoon if you like it runny)
3 tablespoon butter
4 cups of chicken broth
1 cup of fresh yoghurt
salt & pepper

Direction:

Pat dry the chicken fillet and season with salt and pepper. Heat up 1 tablespoon of the butter and brown the chicken both side and put aside. Put another tablespoon of butter on the same pan and saute the onions and mushrooms. Once soft, put aside and put in the last tablespoon of butter. Once melted, add the flour to make a roux the add the chicken stock and whisk and whisk until there's no flour clumps. Once the sauce is smooth, add the mushroom and chicken and seasoned with salt & pepper.

Lastly, because it is yoghurt, switch off the fire and combine the yoghurt with the rest of the ingredient and stir until smooth. Season with more salt & pepper if needed.

** Don't cook yoghurt because it will separate under fire.

Carrot Cake

This is the 1st time I made carrot cake. It came out very nice and it is really a workable recipe that I found from www.sleeplessinkl.com website. Thanks to her, my dream of trying to make a carrot cake came thru and the frosting is really to die for. I cannot stand too sweet dessert. So I adjusted the sugar content to suite my taste. It is not going to be my last carrot cake, trust me. I am going to add more carrots and lessen the bicarbonate soda next time.

Here goes the Recipe from sleepless in KL:

    4 eggs
•    1 1/4 cups vegetable oil
•    1 cup white sugar (Just Nice)
•    2 teaspoons vanilla extract
•    2 cups all-purpose flour
•    2 teaspoons baking soda  ( Next time I will use just 1 teaspoon, I dislike the aroma of Baking soda, Just a personal dislike. Nothing against the recipe. It is still delicious but I have sensitive nose.)
•    2 teaspoons baking powder
•    1/2 teaspoon salt
•    1 teaspoon ground cinnamon (Next time I should only use 1/2 teaspoon. Very powerful taste)
•    3 cups carrots, grated coarsely (Next time I should use 4 Cups)
•    1 handful walnuts, chopped coarsely (quantity can be increased, to taste)
•    1 handful of raisins (or to taste – don’t put too much: it will make the cake too sweet)

Ingredients for the frosting:

•    1/2 cup butter, softened
•    8 ounces cream cheese, softened (1 box Philadelphia cream cheese or 1 tube of Tatura cream cheese)
•    2-4 cups confectioners’ sugar (TIP: I only used 1 cup sugar because I don't want it to be too sweet)
•    1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 round pans & line sides and bottom of pan with baking paper. (I don’t like the taste of the flour, so I don’t grease & flour my baking tins anymore.)
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
3. Mix in flour, baking soda, baking powder, salt and cinnamon.
4. Stir in carrots.
5. Fold in walnuts and raisins.
6. Pour into prepared pans. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:

1. In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla.
2. Beat until the mixture is smooth and creamy.
3. Frost the cooled cake.

IMPORTANT: The key to a moist carrot cake is baking it until just cooked, i.e. when you stick a toothpick in the centre, it comes out clean. I never really time my baking. I just wait for the a strong, yummy aroma to waft out of the oven. That usually signals that the cake’s done. Take a peek inside the oven; if the top of the cake looks set, open the oven and stick a toothpick in the centre. If some batter sticks to the toothpick, that means the cake is not ready yet. Close the oven door and wait for a few minutes. Remember: the longer the cake stays in the oven, the drier it gets.

Oh, and as for softening the butter and the cream cheese, just leave it out at room temperature for half an hour or so. Never put it in the microwave.

Finally, make sure the cake has cooled completely before  you frost it. Otherwise, the cream cheese frosting will melt.

Garnish the top of the cake with almond slivers, if desired.

Baked Fish and chips minus the chips

I am still on my low carb diet. so I omitted the chips and just ate the fish and tartar sauce. To be frank, I tried to substitute the potato with baked radish wedges, boy it was awful. Bad idea!! So I ended up eating only the fish and my pickled onion tartar sauce. I declared it no veggie day. I like the crispiness of the fish baked compared with fried and it is healthier too.

Recipe:

3 Dory fish fillet.

2 cups of bread crumbs

1 cup of seasoned flour

1 teaspoon of garlic powder

1 egg beaten

salt & pepper

3 tablespoon of Olive oil.

Direction:

Make sure the fish is dry. Pat it with kitchen paper to dry the moisture. Season the fish with salt & pepper to taste both side. Combine the bread crumbs with the garlic powder.

Prepare the coating assembly. In sequence, Flour - Egg - Bread crumbs.

Take the fish and dip in the flour and shake to shed the access flour, then dip in the egg and coat it with the bread crumbs.

I normally do this process at night because you can refrigerate the bread crumb coated fish and bake it the next day. In the morning, before I take my shower, I crank up the oven to 350f and spread the baking pan with 1 tablespoon olive oil, arrange the fish and drizzle the balance of the olive oil on the fish and put the fish in for 25 - 30 minutes. I like the fish crispy. By the time I am done with my make up, The fish is ready to be packed. It should be eaten right away but if your office have an oven toaster, there's your lunch or a microwave with grill function. Just don't microwave it otherwise you'd get soggy fish.

Home made tartar sauce

I loike very much.. The sauce for my baked fish & chips.


Recipe:

2 Pickled onion, diced

1 tablespoons capers, drained, patted dry, and then minced

1 tablespoon minced parsley

1 1/4 cups good-quality mayonnaise (Home made even better)

1 teaspoon chili flakes

salt & pepper to taste

Direction:

In a medium bowl, everything until well blended and lastly crack some salt & pepper to taste.

Store, covered, in refrigerator until ready to use. (Refrigerate at least 1 Hr before use).

Home Made Mayonnaise

I made this as a base for my pickled onion tartar sauce tomorrow. Please do not use extra virgin Olive Oil. If you must use olive oil for health purpose, Use the light Olive Oil otherwise your mayo is going to be bitter and you get the oily taste no matter how much you beat it. ( I learned the hard way).


This is not the normal Mayonnaise recipe. This suits my taste bud.

Ingredients

2 egg yolks

(340 ml) of vegetable (Peanut/Grape-seed/Sunflower) or light olive oil

2  tbsp of lemon juice or white wine vinegar

1 tsp of Dijon mustard

1 tsp sugar ( I like it sweet)

1 tsp liquid chicken stock concentrate 

salt and pepper

Direction:

In a large mixing bowl whisk together the egg yolks with a pinch of salt.

Add one drop of oil to the egg yolks and whisk together with an electric whisk.

Continue to add one drop of oil at a time, whisking continuously until the mixture begins to blend together and thicken. The process is to add one drop of oil and then blend it in before adding the next drop. This will take several minutes.

After a quarter of the oil has been blended, add the lemon juice or vinegar and beat into the mixture.

Continue to whisk in the remaining oil, which you should be able to add a lot quicker by now, in a thin stream.

Once all the oil has been beaten in, add the mustard to give extra taste and season with salt and pepper.

If the mayonnaise is too thick, you can whisk in a few teaspoons of boiling water.

Chill the mayonnaise in the refrigerator before serving.

The mayonnaise may be stored in the refrigerator for 3 - 4 days in an airtight container or jar.

Butter Garlic Rice.

This rice is very easy to make. It is the side dish for my Chicken Ragout and Zucchini.

Recipe:

3 Cloves Garlic
Cooked Rice ( Make sure just cooked. Must be steaming).
2 Tablespoon butter
1 teaspoon liquid chicken stock

Direction:

Melt the butter in a pan and saute the garlic until golden. Add the chicken stock and switch off the fire. Combine the rice in the pan and toss until all rice is coated with the butter and serve.