Tuesday, 28 April 2015
This is my version of Burger Kaw-Kaw (a local-bred designer burger establishment that is rather famous in the Klang Valley). No this is not a copycat recipe. It is just my version of a piece of succulent, juicy, tender, flavourful beef burger, an easy homemade beef burger. Above all, it is an effortless recipe. How cool is that.
Monday, 27 April 2015
Frankly saying, I know nothing about making hamburger buns. But when I googled "best hamburger bun recipe" and "best burger bun recipe", this site from Allrecipes came out tops. With 130 reviews and five-star ratings, I was definitely motivated to try it out. Chef John, the author of the recipe claimed that "not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag".
Thursday, 23 April 2015
This is by far the easiest way to remove soft tofu. No cutting box and no rinsing with water. I learned this from the commercial kitchen and it works EVERYTIME for me. Try it for yourself!
STEPS1. Use a sharp knife or scissors to make an incision on the to cover.
Wednesday, 22 April 2015
I am at it again. Making pancakes that is. This time a chocolate chip banana pancake. It is for my son. He dislikes rice but loves anything that has flour in it. Sometimes it feels like he is born on the wrong side of the world. He should be in some western countries whereby wheat is a staple. I made pancake for him again today but added some chocolate chips for variation. Pancakes are easy to whip up and it does not take long to make.
Monday, 20 April 2015
The other day, my sister-in-law bought some very large shrimps home. The shrimps were as big as my palm (see pix). Initially it was meant to be grilled. However, I felt that just grilling these large shrimps is a bit of a waste. I suggested we do something more special to it. Then it dawned on me that I have no such recipe. At the end, I decided to do cheese baked stuffed shrimps. I have always wanted to make stuffed lobster or lobster mornay and having these large shrimps seems to make it perfect. Since lobster is almost beyond reach in this part of the world, large shrimps would just be as good.
Tuesday, 14 April 2015
This is another pumpkin dish that I did for my son, camouflaged in mantou, or chinese steamed bun. He adores mantous and baos, but hates pumpkin. I just can't just leave something so nutritious like pumpkin alone. I used my trusted basic bao recipe and adapted it to add pumpkin puree. The result is this golden, fluffy, gorgeous mantou that is plain delicious. It can be eaten as it is, or used as an accompaniment to dishes that calls for mantou. You can also add different fillings in the middle to give it more flavour.
Thursday, 9 April 2015
This one is for my mom. My mom is a very simple person. She loves eating and she could literally eat a horse. No joke! She is 68 this year and God is kind enough to bless her with a healthy appetite and good health. She especially likes crispy and crunchy food and that only means deep-fried oil-laden food. While you (and I) are using every technology possible to reduce fats to keep healthy, she is possibly happily devouring her favourite KFC and its crispy skin too! Just today, she brought home a few very large fresh prawns and asked me to fry it for her. It is her favourite, or rather, one of her many favourites. Hence, this recipe is dedicated entirely to her.
Monday, 6 April 2015
If you are looking for a simple butter cake recipe that is rich, moist and virtually melts in your mouth, go no further. A plain butter cake is what it is - a butter cake. But a good butter cake will give you absolute satisfaction with its rich buttery taste and soft texture complete with that pretty golden brown crust. Yes, that is my type of cake. When you take a bite, it should feel silky soft and dissolves in your mouth like a piece of gelatin. No syrup is necessary to make the butter cake moist for the cake itself should hold enough moisture (or fats). Ahhh....writing about this already makes me drool.
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