Monday, 22 June 2015
I was drooling with saliva when I stumbled upon this raspberry cheesecake the other day. I was motivated but raspberry was not something that was easily available in this part of town. Frozen raspberries were available, but at a really inflated price. Therefore, I opted to be practical and changed it to strawberry instead. I took a step further by using preserves since I have a jar left after my Neapolitan Pudding recipe. It saved so much work as I did not have to cook the sauce from scratch. I fully recommend this method unless you are adamant on authenticity.
Friday, 19 June 2015
Dates are found abundantly and cheaply around this Ramadhan time of the year here. Have you ever wondered why dates are so significant in a fasting month? Beside its spiritual significance, dates have a very high natural sugar content. The sugar would quickly be converted into energy, giving those who fasts an instant boost of needed energy. This energy would help jumpstart the digestive system before a heavier meal. Besides this, dates are high in vitamins A and B6, folic acid, potassium, sodium, iron, magnesium and fibre. This serves well to replenish the exhausted nutrients in the body.
With all these dates lying around, it is only apt for me to make fullest use of this wonderful nutritious fruit. I have came out with an easy bread pudding recipe with dates. Bread pudding is one of the easiest dessert to whip up. Whether you want to have a quick sugar fix after your meals or even at the start of the day as breakfast, bread pudding fits the bill. This is also one dish that does not take up much effort in the event you feel fatigued.
Wednesday, 17 June 2015
The Informal Chef would like to wish all our Muslim readers Selamat Berpuasa. May our Muslim friends have a blessed Ramadhan. The Informal Chef would endeavour to post dishes that are suitable for the Ramadhan month. Hope you have an eventful fast!
The Informal Chef
The Informal Chef
Many of you think that only tai chows or Chinese restaurants can whip up a good dish of fried rice because of the presence of wok hei or 'breath of wok' using commercial stoves. You are half right. Breath of wok is essential but it is not the whole story. In fact, if you are a home cook and cannot work as fast, you run the risk of burning your rice if you are using a very high heat. Use one that you are comfortable with.
I have a lot to say about this topic. I have been cooking fried rice commercially since I was 13. So just consider me a half professional (half because I later took on a totally different path). Let me just make clear that I don't flip my wok like the tai chows (at 13 you wouldn't have the strength to do so). Then how is it even possible? Are you ready to learn some tricks to cooking a good plate of fried rice? If you are already a fried rice expert, skip this. If you are ready to learn some new tricks, read on....
Sunday, 14 June 2015
Braised spare ribs with fermented bean paste is a simple comfort food that most Chinese home-cooks would have known. Although simple, this dish is heavily flavoured. You would find salty, sweet, hot and a hint of sour, all packed in a dish. The addition of bean paste and preserved black beans, combined with the aromatics, elevates the dish further. It has this distinct "like it or leave it" aroma just like the smell of salted fish. Definitely not a dish to be missed!
Friday, 12 June 2015
I had two bars of white chocolate nearing expiry and I desperately needed a recipe to finish it off. While I was researching, I was pretty attracted to this white chocolate pudding. My mind was pretty set on a white chocolate pudding when a picture of this beautiful neapolitan cheesecake caught my eyes. At that instant, I know I am going to attempt a neapolitan pudding.
Tuesday, 9 June 2015
Radish cake is savoury in nature. This dish is traditionally served during Chinese New Year. It is said that during this time, the radish is most juicy and sweet. But most importantly, it signifies prosperity (yes, the Chinese take their homophones seriously). Nowadays, you can find steamed radish cake whole year around at local Hong Kong dim sum outlets. I, however, still prefer the homemade version as commercial radish cakes tend to stinge on ingredients (Chinese call it 料) for economic reasons. But if you are doing it at home, you could put as much in as you like.
Thursday, 4 June 2015
These crispy baked chicken wings are simply yummy. It has a layer of crispy skin but when you bite into it, it is juicy and tender. It has a layer of perfect mouthwatering hoisin sauce* glaze that adds to the flavour. What else can one ask for in a piece of chicken wing? But be forewarned, it does get sticky!
What I like about baking chicken wings is that the fats get rendered in the baking process. But it is no less delicious. So ditch your normal deep-fried wings now. There is a healthier option! If that doesn't make you want to try these out, I am going to let you in to another secret. These crispy baked chicken wings are a breeze to put up. All you need is a simple marinade and they are ready for their oven bath. No sweat at all!
Monday, 1 June 2015
This recipe is a keeper! The cake is soft, cottony, light and not greasy. The texture is so fine it virtually melts in your mouth. After experimenting more than 6 recipes, I found this recipe from NasiLemaklover and I am totally satisfied with this attempt. I am still reeling with excitement that I could get the texture so right. The texture is cotton-like and really moist. There is no secret ingredient here. It is more to getting the correct combination, temperature and technique. So don't fret if you did not get it right at first. You just need some adjusting, especially on oven temperatures.
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