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5th of Ramadan

July 25, 2012
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There is about 4 hours more to go before we can break our fast. But I’ve already finished cooking because I’ll be going for my tutoring duty (Maths, I’m a Maths tutor) after this. As planned, today is a fried-food-day (isn’t everyday?? Tsk.).

I intended to make some burgers, throw in some eggs and dollops of baked beans but realized that I don’t have any more eggs (all used up for my toffee brownies). So I made a tempura batter and lather up some crabsticks and prawns with it. These, with nuggets, hot dogs and soup, would be side dishes to the main course – the potato gratin!

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The only thing that is missing is a milkshake. Ahh, that’s an idea. 😉

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Cook: Kangkong Belacan

July 18, 2012
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I’ve 2 bunches of Kangkong (water morning glory) in my fridge that I bought maybe 2 weeks ago. Uh huh… Thank goodness they are not wilted; I would hate it if I have to dispose any food. I had been thinking of cooking them with belacan (shrimp paste) but never looked up the recipe, until today.

I googled and clicked on High Over Happy and tried her recipe, substituting yellow onion and lemon juice for shallots and lime juice respectively. I honestly did not bother to cut or pick the leaves nicely. I was darn hungry and had no patience to do that, so I cut the vegetables in 3 parts and throw away 3 inches of stems from the roots. Dump the cut Kangkong in the pan and let them simmer for 5 minutes. I think the whole process took me 20 minutes and when my rice was cooked, boy was I so happy to tuck into my late lunch.

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Cook: Black Pepper Chucktender Steaks

October 18, 2011
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Hello everybody! I cooked some beef steaks today for lunch with my sis. You know how much I love beef. And this recipe is spicy and sweet, but you can complement them with lemon-sour salad and baked potatoes.

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If you have a couple of Australian chuck medallions of about 1 inch thick, oyster sauce, ground black pepper and chilli powder, you’re good to go.

Ingredients
6 Chucktender medallions (500 gm about)
4 tablespoons of oyster sauce
4 tablespoons of ground black pepper
2 tablespoons of sugar
1 teaspoon of chilli powder
2 tablespoons of water
A pinch of salt
Butter (to butter them before grilling)

1. Thawed chuck tenders should be dry after washing. If they aren’t, pat them with a paper towel so that they can be marinated well.

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2. In a bowl, add in sugar, black pepper, salt and chilli powder. Add some water into the bowl and mix. Pour in the oyster sauce and mix again.

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3. Marinate the chuck tenders in the bowl and set aside in the fridge for 30 to 60 minutes.

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4. Take out the chuck tenders from the fridge and prepare your pan/grill/oven.

5. Take some butter and if you are using the pan, butter the base and put in the medallions. If you’re using the grill or oven, slap some butter on both sides of each medallion.

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If you have some potatoes (I used US russet potatoes), luncheon meat slices or bacon and cheddar cheese, you could make jacket potatoes as a side dish with the chuck tender steaks.

Cut the potatoes in half. Dice the luncheon/bacon slices, and fry them till crisp. Grate the cheddar cheese. Sprinkle some salt, and pepper over the face of the halved potatoes. Add the cheese and fried bits. Bake them in the oven and serve with salad and steaks!

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Enjoy cooking your lunch or dinner with this recipe!


Cook: Beef Meatballs

October 11, 2011
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Yesterday, someone had asked for the recipe for the easiest and speediest meatball-making recipe using an oven. I hope they really are! 🙂

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Ingredients

150g minced beef
2 slices of white bread
1 egg
Pepper
Salt
Italian herbs

1. Preset oven at 180 degC.

2. Beat egg in a bowl. Tear the bread into small crumbs and let them soak in the egg mixture.

3. Add minced beef, pepper, salt and Italian herbs to your taste, and mash the mixture with your hand.

4. Scoop a round tablespoon of the mashed beef mixture and mould it with your palms and fingers.

5. Line the balls on a baking tray. Cook in the oven for about 20 mins.

They make about approximately 20 bite-sized balls. You don’t have to butter or oil the base of the tray because the balls will be cooked in their own fats! Yummmmmmmm!!!

I think you can fry them as well (I haven’t tried). I reckon you’ll have to fry them in a scoop pan, filled shallow with cooking oil. In this way, you’ll be cooking half sides first, so your beef balls won’t likely to fall apart.

For awesomeness to the next level, cook some mean tomato pasta sauce and have an awesome meatball pasta meal! Yummos!!!!


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Billy, My Makeshift Kitchen

September 27, 2011
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Nothing much. Maybe you’ve even seen this. I would like to dedicate a page to Ikea’s Billy study table that I have adopted (from Ain) as my makeshift kitchen.

Yup, all my cookings and bakings are done on this sturdy fellow. God bless, Billy! #giving thanks 🙂

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