Tiger: I love this Uncle Ambrose!
Ambrose: I know! Fishy dish dried shrimp paste you love so much...
Tiger: I know! Where's the photo, Uncle? This is the perfect sambal to enjoy anything from steamed/fried/baked/grilled/BBQ fish dishes to rolls, etc.
Ambrose: I know!
Ingredients :
1 cup
1 teaspoon
1 teaspoon
1/4 teaspoon
2 tablespoons
1 Fresh grated coconut or desiccated coconut
Salt
Chili powder
Dried shrimp paste (belacan)
Finely chopped onion
Small clove garlic, crushed
Juice of half a lemon
Method :
If desiccated coconut is being used, sprinkle with 2 tablespoons hot water or milk and mix thoroughly to moisten.
Add all other ingredients, first wrapping the belacan in foil and grilling or heating it in a dry frying pan for 5 minutes.
Mix well by hand.
Serve as an accompaniment to rice and curries.
My Tweets
Hello Again
Just the other day I met a fine man, Daniel Hoffer, CEO of CouchSurfing -- a very popular travel site based here in San Francisco www.couchsurfing.com He runs a team of "travelers" who connect other travelers. Their online reputation system, built on the public exchange of references between members, gives you the information you need to make careful decisions. How it works: Start by searching for people who interest you. Then, meet up in person and share a unique experience. What an awesome group of people. At CouchSurfing International, they envision a world where everyone can explore and create meaningful connections with the people and places they encounter. If you haven't already, click on their website link and find new friends. With 9,447,026 member references, there's something special about this site. Check it out. Meanwhile, we are serving dishes from Malaysia and Singapore on this blog -- just for you. SIngapore,as you fellow travelers already know, is a melting pot bubbling over with tourists, inhabitants and expatriates from all parts of the world, and these people naturally have diverse eating habits. Through the ages, the Chinese, Malay, Indians and the foreigners (westerners) have cast their influence on Singapore's food recipes and there is no doubt that Singapore is a food lovers' paradise. We are bringing the fantastic Singapore/Malay dishes to you and our friends who will be couchsurfing with us...Cheers! Ambrose Aban
Thursday, March 8, 2012
Vietnamese Beef Noodle Soup
Tiger: Where did you steal this recipe from, Uncle Ambrose? Can you make the shrimp or squid version of this? I don't think I like beef.
Ambrose: We'll see my sweet boy. I got this from Pham Fatale blog and I cook this the same way tho I add a lot of other secret ingredients to this.
Tiger: Meow!
Yields: 10 servings
6-¼ to 6-½ quarts water
10 lemongrass stalks (2 bunches), depending on the size
1 dozen beef bones (the more, the sweeter the broth will be)
2-½ pounds beef shanks
1 yellow onion, peeled
1 (4-inch) chunk fresh ginger
1 teaspoon MSG (optional)
4 tablespoons canola oil
3 cloves garlic, finely minced
6 shallots, finely chopped
4 tablespoons nước mắm (fish sauce)
2 teaspoons sugar
3/4 teaspoon red chili powder, to taste
1 teaspoon paprika, for color
2 (8-ounce) packages rice noodles, boiled
1/3 cup salt
4 teaspoons mushroom seasoning salt (or regular salt)
1 chunk rock sugar (about 2 ounces), or (3-½ tablespoons granulated sugar)
1 white onion (milder in flavor), thinly sliced
6 sprigs Thai basil
6 sprigs Vietnamese mint
6 sprigs tía tô (see tips)
6 sprigs rau răm (see tips)
2 tablespoons ngò gai (see tips), optional
3 tablespoons cilantro
2 cups red cabbage, shredded
4 cups iceberg lettuce
3 tablespoons green onions, chopped
14 fresh red bird chile peppers
1 jar mắm ruốc (shrimp paste), optional
1 package chả lụa gà (see tips), sliced
3 limes, cut into wedges
3 cups bean sprouts
Ambrose: We'll see my sweet boy. I got this from Pham Fatale blog and I cook this the same way tho I add a lot of other secret ingredients to this.
Tiger: Meow!
Yields: 10 servings
6-¼ to 6-½ quarts water
10 lemongrass stalks (2 bunches), depending on the size
1 dozen beef bones (the more, the sweeter the broth will be)
2-½ pounds beef shanks
1 yellow onion, peeled
1 (4-inch) chunk fresh ginger
1 teaspoon MSG (optional)
4 tablespoons canola oil
3 cloves garlic, finely minced
6 shallots, finely chopped
4 tablespoons nước mắm (fish sauce)
2 teaspoons sugar
3/4 teaspoon red chili powder, to taste
1 teaspoon paprika, for color
2 (8-ounce) packages rice noodles, boiled
1/3 cup salt
4 teaspoons mushroom seasoning salt (or regular salt)
1 chunk rock sugar (about 2 ounces), or (3-½ tablespoons granulated sugar)
1 white onion (milder in flavor), thinly sliced
6 sprigs Thai basil
6 sprigs Vietnamese mint
6 sprigs tía tô (see tips)
6 sprigs rau răm (see tips)
2 tablespoons ngò gai (see tips), optional
3 tablespoons cilantro
2 cups red cabbage, shredded
4 cups iceberg lettuce
3 tablespoons green onions, chopped
14 fresh red bird chile peppers
1 jar mắm ruốc (shrimp paste), optional
1 package chả lụa gà (see tips), sliced
3 limes, cut into wedges
3 cups bean sprouts
Roast Duck Noodle.
Tiger: Meow...this looks so yummy Uncle Ambrose! But I don't think I like duck!
Ambrose: Good! More for me!
Tiger: Eeeww! Uncle Ambrose, I know you walked by the windows full of beautifully lacquered roasted ducks in Chinatown in San Francisco and wondered what exactly to do with them once you got them home? Daddy told me you'd find yourself gazing longingly at the birds, but rarely ever buy one to bring home.
Ambrose: I know! I know! Here is a recipe from Helen Chen's newly released Easy Asian Noodles that makes great use of a whole roasted duck, Cantonese Roast Duck Soup Noodles. This easy-to-assemble soup starts out with chicken broth, either homemade or store brought, that is enriched with ginger and rice wine; then, in go the greens, duck, and noodles. The real flavor here comes from the sweet and savory roasted duck, with all of its wonderfully fatty meat. This soup might not be complicated but it's a wonderful warming bowl, and a low-key way to celebrate the Chinese New Year.
12 ounces Chinese wheat or egg noodles, or vermicelli or thin spaghetti
4 cups canned chicken broth plus
4 cups water
2 teaspoons Chinese rice wine or dry sherry
3 slices unpeeled fresh ginger
8 ounces yu choy, cut into 2-inch pieces, or other fresh greens such as spinach, watercress Napa cabbage, etc.
1⁄2 Chinese roast duck, chopped into bite-sized pieces
1⁄2 teaspoon salt, or to taste
1 scallion, thinly sliced
In a large pot of boiling water, cook the dried noodles until a little softer than al dente, about 3 minutes, or 2 minutes if the noodles are fresh. Drain, rinse in cold water, and set aside to drain again.
Pour the broth mixture into a saucepan and add the wine and ginger. Bring to a boil over medium heat. Add the greens and cook until they are just wilted and tender; do not overcook. Add the duck—about 3 to 5 pieces per person—and 2 or 3 tablespoons of the sauce that the shops pack with the duck. Cook until the broth just returns to a boil. Remove from the heat and add salt to taste.
Rinse the cooked noodles with a kettle of boiling water to warm and loosen. Drain thoroughly, and divide the noodles evenly between four large noodle bowls. Top each bowl with some of the greens, pieces of duck, and a teaspoonful of the scallion. Remove and discard the ginger from the broth, if desired. Ladle the hot broth over the toppings and noodles and serve immediately.
Ambrose: Good! More for me!
Tiger: Eeeww! Uncle Ambrose, I know you walked by the windows full of beautifully lacquered roasted ducks in Chinatown in San Francisco and wondered what exactly to do with them once you got them home? Daddy told me you'd find yourself gazing longingly at the birds, but rarely ever buy one to bring home.
Ambrose: I know! I know! Here is a recipe from Helen Chen's newly released Easy Asian Noodles that makes great use of a whole roasted duck, Cantonese Roast Duck Soup Noodles. This easy-to-assemble soup starts out with chicken broth, either homemade or store brought, that is enriched with ginger and rice wine; then, in go the greens, duck, and noodles. The real flavor here comes from the sweet and savory roasted duck, with all of its wonderfully fatty meat. This soup might not be complicated but it's a wonderful warming bowl, and a low-key way to celebrate the Chinese New Year.
12 ounces Chinese wheat or egg noodles, or vermicelli or thin spaghetti
4 cups canned chicken broth plus
4 cups water
2 teaspoons Chinese rice wine or dry sherry
3 slices unpeeled fresh ginger
8 ounces yu choy, cut into 2-inch pieces, or other fresh greens such as spinach, watercress Napa cabbage, etc.
1⁄2 Chinese roast duck, chopped into bite-sized pieces
1⁄2 teaspoon salt, or to taste
1 scallion, thinly sliced
In a large pot of boiling water, cook the dried noodles until a little softer than al dente, about 3 minutes, or 2 minutes if the noodles are fresh. Drain, rinse in cold water, and set aside to drain again.
Pour the broth mixture into a saucepan and add the wine and ginger. Bring to a boil over medium heat. Add the greens and cook until they are just wilted and tender; do not overcook. Add the duck—about 3 to 5 pieces per person—and 2 or 3 tablespoons of the sauce that the shops pack with the duck. Cook until the broth just returns to a boil. Remove from the heat and add salt to taste.
Rinse the cooked noodles with a kettle of boiling water to warm and loosen. Drain thoroughly, and divide the noodles evenly between four large noodle bowls. Top each bowl with some of the greens, pieces of duck, and a teaspoonful of the scallion. Remove and discard the ginger from the broth, if desired. Ladle the hot broth over the toppings and noodles and serve immediately.
Tuesday, March 6, 2012
Crab Cakes With Mustard Sauce (the original Four Season Restaurant recipe)
CRAB CAKES WITH MUSTARD SAUCE:
Tiger: My Uncle Ambrose got this rare recipe from Food Network Magazine a few years ago and he's been cooking this for daddy and their friends in California. This is a legendary recipe -- this dish is still being served (yes to this very day) in the famed The Pool Room of the Four Seasons Restaurant in NYC. People like the presidents and their first ladies, famous people like Warren Beaty and Natalie Wood were pictured having the crabmeat cakes at the restaurant in 1962! This is where the world's perfect Crab Cakes, molded into atypical quasi-quenelle shapes, and accompanied by a salad of arugula and shaved fennel, is served. My daddy and Uncle Ambrose never let me try it but I heard it is light, seemingly devoid of filler, and rife with crab flavor. It sure sounds so divine! So queers, we have to cook this for our boy! You too straight guys/girls! Enjoy!
DISH: Crabmeat Cakes with Mustard Sauce
FOR THE CRAB CAKE:
6 slices of white bread, crusts removed
1 lb lump crabmeat (no shells please)
1/2 cup mayonnaise
1 large egg yolk
1 stalk celery, finely chopped
1/4 cup finely chopped dill pickles
1 tbsp unsalted butter (for frying only)
1 tbsp olive oil (for frying only)
FOR THE SAUCE:
2 tbsp unsalted butter
1 tbsp all-purpose flour
2 tsp curry powder
1 tsp paprika
1/2 cup chicken broth
1 cup milk
3 tbsp whole grain mustard
2 tbsp yellow mustard seeds
Some Kosher salt and fresh ground pepper
Make the cake:
1)Pulse the bread in a food processor to make corse crumbs and spread out the crumbs on a sheet pan.
2) In a bowl, mix mayonnaise, crab, egg yolk, pickles, celery and form into 8 oval shape cakes. Coat each cake in the crumbs, coating them all over. Refrigerate for 1 hour.
Make the sauce:
1) In a small saucepan, melt 1 tbsp butter, stir in the flour, curry powder, paprika; cook until the flour and the spices lose their raw smell, about 2 mins.
2) Add the chic broth and milk, bring to a simmer and cook, stirring, until thickened, about 5 mins.
3) Stir in the mustard and mustard seeds, simmer to develop the flavor, for another 5 mins.
4) Whisk in the remaining 1 tbsp butter, 1/2 tsp salt, and some pepper to taste.
Keep warm until ready to serve.
FRY THE CRAB CAKE:
1) Melt the butter and olive oil in a large skillet
2) Add the crab cakes and fry until evenly browned on all sides
3) To serve, drizzle the sauce over the cakes.
Four Seasons Restaurant
99 East 52nd St.
New York, NY 10022
Telephone: 212.754.9494
Fax: 212.754.1077
Tiger: My Uncle Ambrose got this rare recipe from Food Network Magazine a few years ago and he's been cooking this for daddy and their friends in California. This is a legendary recipe -- this dish is still being served (yes to this very day) in the famed The Pool Room of the Four Seasons Restaurant in NYC. People like the presidents and their first ladies, famous people like Warren Beaty and Natalie Wood were pictured having the crabmeat cakes at the restaurant in 1962! This is where the world's perfect Crab Cakes, molded into atypical quasi-quenelle shapes, and accompanied by a salad of arugula and shaved fennel, is served. My daddy and Uncle Ambrose never let me try it but I heard it is light, seemingly devoid of filler, and rife with crab flavor. It sure sounds so divine! So queers, we have to cook this for our boy! You too straight guys/girls! Enjoy!
DISH: Crabmeat Cakes with Mustard Sauce
FOR THE CRAB CAKE:
6 slices of white bread, crusts removed
1 lb lump crabmeat (no shells please)
1/2 cup mayonnaise
1 large egg yolk
1 stalk celery, finely chopped
1/4 cup finely chopped dill pickles
1 tbsp unsalted butter (for frying only)
1 tbsp olive oil (for frying only)
FOR THE SAUCE:
2 tbsp unsalted butter
1 tbsp all-purpose flour
2 tsp curry powder
1 tsp paprika
1/2 cup chicken broth
1 cup milk
3 tbsp whole grain mustard
2 tbsp yellow mustard seeds
Some Kosher salt and fresh ground pepper
Make the cake:
1)Pulse the bread in a food processor to make corse crumbs and spread out the crumbs on a sheet pan.
2) In a bowl, mix mayonnaise, crab, egg yolk, pickles, celery and form into 8 oval shape cakes. Coat each cake in the crumbs, coating them all over. Refrigerate for 1 hour.
Make the sauce:
1) In a small saucepan, melt 1 tbsp butter, stir in the flour, curry powder, paprika; cook until the flour and the spices lose their raw smell, about 2 mins.
2) Add the chic broth and milk, bring to a simmer and cook, stirring, until thickened, about 5 mins.
3) Stir in the mustard and mustard seeds, simmer to develop the flavor, for another 5 mins.
4) Whisk in the remaining 1 tbsp butter, 1/2 tsp salt, and some pepper to taste.
Keep warm until ready to serve.
FRY THE CRAB CAKE:
1) Melt the butter and olive oil in a large skillet
2) Add the crab cakes and fry until evenly browned on all sides
3) To serve, drizzle the sauce over the cakes.
Four Seasons Restaurant
99 East 52nd St.
New York, NY 10022
Telephone: 212.754.9494
Fax: 212.754.1077
Awesome Chinese Omelet
Tiger: You love Chinese Omelet? I love the smell of the Chinese sausage Uncle Ambrose used for this classic Asian dish. What else is in this dish, Uncle Ambrose?
Ambrose: I also used some Chinese chives, cilantro, scallions, porcini (or wild black mushrooms), some red bell pepper and a few pearl onions for this omelet...and of course some Chinese sausage (lap cheong). I use the blender (food processor) to chop everything. A rough chop will do. Then heat the pan with some butter or 1 tbsp of vegetable oil...brown everything and add the egg mix (I used 5 large eggs). Pinch of salt and pepper.
Tiger: Do you use milk? Daddy uses milk for his omelet...I love milk Uncle Ambrose!
Ambrose: No milk for Chinese Omelet. But I used dried shallots to add flavor.
Tiger: Can I have a small bite?
Ambrose: Ask daddy.
Tiger: Eeeww...you know daddy will never let me eat human food!
Ambrose: Ok, ok...have a small bite!
Tiger: Thank you, Uncle Ambrose, meow.
Friday, March 2, 2012
Butterflied Baked Shrimp
Tiger: OMG...Uncle Ambrose the shrimps look sooo yummy!
Ambrose: Yes. I love them. This dish is so easy to make. I got the recipe from Food Network. Made this several times. Always yummy.
Tiger: I remember you made this for your friends in San Jose last year. They loved it. Can I have some please?
Ambrose: Just a piece of the shrimp, ok?
Tiger: Thank you Uncle Ambrose. Meow!
Ingredients
2 cups fresh bread crumbs
16 extra large shrimp, peeled and deveined, tails left on
Freshly ground black pepper
Salt
2 tablespoons chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped garlic
4 ounces butter, melted
4 cups arugula, cleaned
2 tablespoons extra-virgin olive oil
1/2 lemon, juiced
Lemon wedges, as garnish
Directions
Preheat the oven to 400 degrees F.
Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
Brush a large oven proof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.
Ambrose: Yes. I love them. This dish is so easy to make. I got the recipe from Food Network. Made this several times. Always yummy.
Tiger: I remember you made this for your friends in San Jose last year. They loved it. Can I have some please?
Ambrose: Just a piece of the shrimp, ok?
Tiger: Thank you Uncle Ambrose. Meow!
Ingredients
2 cups fresh bread crumbs
16 extra large shrimp, peeled and deveined, tails left on
Freshly ground black pepper
Salt
2 tablespoons chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped garlic
4 ounces butter, melted
4 cups arugula, cleaned
2 tablespoons extra-virgin olive oil
1/2 lemon, juiced
Lemon wedges, as garnish
Directions
Preheat the oven to 400 degrees F.
Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
Brush a large oven proof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.
Spanish Omelet!
Tiger: Uncle Ambrose, this omelet looks awesome. Where did you steal the recipe from?Can I have a little bit?
Ambrose: Sure lil kitty...just a little bit. I got the recipe from Food Network.
Tiger: Thank you Uncle Ambrose...this is also perfect for our couchsurfers in June ...meeeow!
Ambrose: Oh yeah...Henrik and Andy will love this Omelet.
Ingredients
For the Sauce:
1/4 cup hazelnuts (with skin)
1/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup roasted almonds
1 slice crusty bread, cut into 1/2-inch cubes
2 cloves garlic, sliced
1/2 teaspoon red pepper flakes, plus more to taste
1 whole peeled canned tomato
1/4 cup jarred roasted red peppers (preferably piquillos)
1/2 to 1 tablespoon red wine vinegar
Kosher salt
For the Omelet:
5 large eggs
Kosher salt
1 scallion, minced
1/2 cup coarsely grated manchego cheese
3 thin slices iberico or serrano ham
Directions
Prepare the sauce: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast until golden, 10 to 15 minutes. Wrap in a clean towel while still warm and rub to remove the skins.
Heat 1/3 cup olive oil in a 9-inch nonstick skillet over medium heat. Add the hazelnuts, almonds, bread, garlic and red pepper flakes and cook until golden, about 3 minutes. Transfer to a food processor; add the tomato, piquillo peppers, vinegar and1/4 teaspoon salt and pulse, thinning with water as needed. Add salt and red pepper flakes to taste.
Make the omelet: Whisk the eggs, a pinch of salt and the scallion in a bowl. Return the skillet to medium heat and drizzle with more oil, if needed. Add the eggs and cook about 3 minutes, loosening the edges with a rubber spatula to allow the uncooked egg to run underneath. Sprinkle with the cheese, then layer the ham and 1/4 cup sauce on one side. Cook until the cheese melts and the eggs set, 2 to 3 more minutes. Fold in half to cover the filling. Serve with more sauce, if desired.
Ambrose: Sure lil kitty...just a little bit. I got the recipe from Food Network.
Tiger: Thank you Uncle Ambrose...this is also perfect for our couchsurfers in June ...meeeow!
Ambrose: Oh yeah...Henrik and Andy will love this Omelet.
Ingredients
For the Sauce:
1/4 cup hazelnuts (with skin)
1/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup roasted almonds
1 slice crusty bread, cut into 1/2-inch cubes
2 cloves garlic, sliced
1/2 teaspoon red pepper flakes, plus more to taste
1 whole peeled canned tomato
1/4 cup jarred roasted red peppers (preferably piquillos)
1/2 to 1 tablespoon red wine vinegar
Kosher salt
For the Omelet:
5 large eggs
Kosher salt
1 scallion, minced
1/2 cup coarsely grated manchego cheese
3 thin slices iberico or serrano ham
Directions
Prepare the sauce: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast until golden, 10 to 15 minutes. Wrap in a clean towel while still warm and rub to remove the skins.
Heat 1/3 cup olive oil in a 9-inch nonstick skillet over medium heat. Add the hazelnuts, almonds, bread, garlic and red pepper flakes and cook until golden, about 3 minutes. Transfer to a food processor; add the tomato, piquillo peppers, vinegar and1/4 teaspoon salt and pulse, thinning with water as needed. Add salt and red pepper flakes to taste.
Make the omelet: Whisk the eggs, a pinch of salt and the scallion in a bowl. Return the skillet to medium heat and drizzle with more oil, if needed. Add the eggs and cook about 3 minutes, loosening the edges with a rubber spatula to allow the uncooked egg to run underneath. Sprinkle with the cheese, then layer the ham and 1/4 cup sauce on one side. Cook until the cheese melts and the eggs set, 2 to 3 more minutes. Fold in half to cover the filling. Serve with more sauce, if desired.
Chicken Pot Pie by celebrity chef Tyler Florence
Ingredients
Chicken Broth:
1 whole chicken, 3 pounds
1 gallon cool water
2 carrots, cut in 2-inch pieces
2 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
Pot Pie:
1/4 pound (1 stick) unsalted butter
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
3 carrots, cut in 1/2-inch circles
1 bag frozen or fresh pearl onions, see note
1 box frozen or fresh peas, see note
Leaves from 4 fresh parsley sprigs
2 frozen puff pastry sheets, thawed
1 egg mixed with 3 tablespoons water
1/4 cup shredded Parmigiano-Reggiano
Directions
Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat.
Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.
Notes: If using fresh pearl onions, blanch for 2 minutes in salted boiling water; then pinch the skins off -- if using frozen, run under cool water for 2 minutes to thaw.
If using fresh peas, blanch for 2 minutes in salted boiling water--if using frozen, run under cool water for 2 minutes to thaw.
Monday, February 27, 2012
Fresh Black Tilapia
FRESH BLACK TILAPIA
Some thinly sliced ginger (see pic, matchstick size)
Some thinly sliced scallion
Some thinly sliced lemongrass
Some thinly sliced fresh red chilli
Some black beans (get it from your local asian grocery store)
TIGER:
Slice the fish (see pic) and place ginger, chili, lemongrass, cilantro, scallion, and sprinkle, black beans, salt pepper on top.
Drizzle with light soy sauce, oyster sauce and dried shallots and dried garlic (or use finely chopped garlic).
AMBROSE:
Place fish in a plate (oven safe preferred). Pour water in a big pot (big enough for the plate -- use something for the plate to sit on) Steam in water bath for about 25 mins (high heat).
TIGER:
Cover the fish in aluminiuum foil if you like.
AMBROSE:
I don't cover mine. Mine is always kept open becuase my pot has a lid.
TIGER:
Ask for your fish to be descaled and cleaned before you take it home. Enjoy!
Friday, February 24, 2012
Juicy Buttermilk Pork Chops
Tiger: Uncle Ambrose, are we having western food tonight?
Ambrose: Yup -- juicy buttermilk pork chops for Uncle Greg.
Tiger: Mmmm...bet daddy loves it, too.
Ambrose: I am sure your daddy loves it. We'll cook for him soon.
Tiger: Can I have some?
Ambrose: No...you should eat your dry cat food, good for your teeth.
Tiger: Eeewww!
Juicy Buttermilk Pork Chops
Cover four 1-inch pork rib chops with 1 quart buttermilk and refrigerate for 4 hours. Preheat the oven to 425'. Drain chops, pat dry and season with salt and pepper. In an ovenproof skillet, cook the chops in 2 tablespoons olive oil over high heat until browned on the bottom; turn. Transfer the skillet to the oven and roast for 10 mins, until an instant-read thermometer registers 135'. Let rest for 5 minutes, then serve with your usual mashed potatoes, grits, collards, baked brussell sprouts, baked broccoli, etc.
Ambrose: Yup -- juicy buttermilk pork chops for Uncle Greg.
Tiger: Mmmm...bet daddy loves it, too.
Ambrose: I am sure your daddy loves it. We'll cook for him soon.
Tiger: Can I have some?
Ambrose: No...you should eat your dry cat food, good for your teeth.
Tiger: Eeewww!
Juicy Buttermilk Pork Chops
Cover four 1-inch pork rib chops with 1 quart buttermilk and refrigerate for 4 hours. Preheat the oven to 425'. Drain chops, pat dry and season with salt and pepper. In an ovenproof skillet, cook the chops in 2 tablespoons olive oil over high heat until browned on the bottom; turn. Transfer the skillet to the oven and roast for 10 mins, until an instant-read thermometer registers 135'. Let rest for 5 minutes, then serve with your usual mashed potatoes, grits, collards, baked brussell sprouts, baked broccoli, etc.
Monday, February 20, 2012
Gorgeous food, gorgeous boy
Tiger: Ewww Uncle Ambrose, he is not gorgeous. That shirtless thing, it gets old.
Ambrose: Tiger...be nice. He eats well. You should learn from him.
Tiger: He is too skinny, Uncle Ambrose! He should eat real food and not yogurt!
Ambrose: Ok...let's just appreciate what he is trying to do here ok, meow?
Tiger: Ewww!
Ambrose: Tiger...be nice. He eats well. You should learn from him.
Tiger: He is too skinny, Uncle Ambrose! He should eat real food and not yogurt!
Ambrose: Ok...let's just appreciate what he is trying to do here ok, meow?
Tiger: Ewww!
Thursday, February 9, 2012
Kopitiam is now in Milpitas, California!
Tiger: Uncle Ambrose, is that your voice? You sound aweful. What is Kopitiam?
Ambrose: Yes, it is my voice, Tiger. And it is not aweful. Kopitiam literally means coffee shop or cafe -- similar to the ones Uncle used to go to everyday in Singapore and Malaysia, usually operated and own by the peranakan people. It is a very popular place to chill and unwind after a long day -- like a culinary hotspot of sort. The place usually creates an unmistakable main street atmosphere (in Singapore, they are usually punctuated by freestanding stalls, adding to the outdoor feel). By day, the dining area is a cheerful open space bathed with natural sky light from the glass walls and the glass facade.
A typical Kopitiam is decorated with local plants like heliconia and other wild blossoms and wild orchids with twinkling fairy lights, and the dining area is usually discretely illuminated for that intimate, mellow, restful and soft touch. At a real "kedai kopi" or coffee shop (or kopitiam) patrons have the option of dining under the boughs of foliage created by the towering trees while bathing in natural sunlight and air-conditioned comfort or if weather permits, at the outdoor patio. One can tell from the accompanying food images that great emphasis is put on the visual presentation of food. Styled and snapped by a food photographer, the shots are tempting and mouthwatering. The overall result is an inviting and conducive atmosphere overwhelmed with abundance of natural light in which patrons can relax under a sunny or starry sky but enjoy it in an air-conditioned environment. It is as close as one can get to alfresco dining in Singapore or Malaysia ...and now in Milpitas, California.
Tiger: What do you eat at Kopitiam, Uncle Ambrose?
Ambrose: I love local dishes like roti canai or roti pratha, roti kaya and the creamy coconuty nasi lemak, "kopi" and my favorite tea -- the "teh tarik" (pulled tea).
Tiger: Why pulled tea? They pulled the tea? Can I drink it?
Ambrose: Yes the tea is stretched from one cup to another back and forth until it is very foamy and frothy! And no, you cannot drink it.
Tiger: Eeewww!
Ambrose: Yes, it is my voice, Tiger. And it is not aweful. Kopitiam literally means coffee shop or cafe -- similar to the ones Uncle used to go to everyday in Singapore and Malaysia, usually operated and own by the peranakan people. It is a very popular place to chill and unwind after a long day -- like a culinary hotspot of sort. The place usually creates an unmistakable main street atmosphere (in Singapore, they are usually punctuated by freestanding stalls, adding to the outdoor feel). By day, the dining area is a cheerful open space bathed with natural sky light from the glass walls and the glass facade.
A typical Kopitiam is decorated with local plants like heliconia and other wild blossoms and wild orchids with twinkling fairy lights, and the dining area is usually discretely illuminated for that intimate, mellow, restful and soft touch. At a real "kedai kopi" or coffee shop (or kopitiam) patrons have the option of dining under the boughs of foliage created by the towering trees while bathing in natural sunlight and air-conditioned comfort or if weather permits, at the outdoor patio. One can tell from the accompanying food images that great emphasis is put on the visual presentation of food. Styled and snapped by a food photographer, the shots are tempting and mouthwatering. The overall result is an inviting and conducive atmosphere overwhelmed with abundance of natural light in which patrons can relax under a sunny or starry sky but enjoy it in an air-conditioned environment. It is as close as one can get to alfresco dining in Singapore or Malaysia ...and now in Milpitas, California.
Tiger: What do you eat at Kopitiam, Uncle Ambrose?
Ambrose: I love local dishes like roti canai or roti pratha, roti kaya and the creamy coconuty nasi lemak, "kopi" and my favorite tea -- the "teh tarik" (pulled tea).
Tiger: Why pulled tea? They pulled the tea? Can I drink it?
Ambrose: Yes the tea is stretched from one cup to another back and forth until it is very foamy and frothy! And no, you cannot drink it.
Tiger: Eeewww!
Monday, December 26, 2011
Merry Christmas and Happy New Year, everyone!
Tiger: Meow! Can you smell my Uncle Ambrose's Sambal Stingray? Too bad my uncle and daddy won't let me eat it. It looks eewww but think I love stingray.
You should try out the recipes. Scroll down to see more recipes. I heard they are very yummy.
Merry Christmas and have a great New Year, everyone!
Tiger
You should try out the recipes. Scroll down to see more recipes. I heard they are very yummy.
Merry Christmas and have a great New Year, everyone!
Tiger
Sunday, November 13, 2011
Sambal Stingray (spicy and flavorful banana leaf-infused BBQ Stingray)
'BBQ' SAMBAL STINGRAY
(from Kitchen Tigress blog)
Sambal (makes about 1 cup)
140 g shallots (14 pieces)
70 g peeled garlic (10 cloves)
20 g ginger (thumb size)
20 g lemon grass, white part only (2 medium size stalks)
50 g red chillies (3 medium size pieces)
15 g dried chillies (15 pieces)
trim stems, cut 2 cm long, soak in warm water till soft, about 30 minutes; squeeze dry and discard water
15 g belacan (1 tbsp)
roast at 150°C or dry-fry over medium-low heat till dry and crumbly
½ cup vegetable oil
20 g tamarind paste (1 tbsp rounded)
mash with 2 tbsp hot water, drain and discard seeds and pulp
30 g palm sugar (3 tbsp), roughly chopped
¼ tsp salt
1 stingray wing (850 g), rinsed and dried
2 tsp salt
1 big piece banana leaf, a few inches wider than your baking tray
Garnish
4 calamansi limes, halved
½ red onion, thinly sliced
¼ cup tomato or pineapple slices
½ cup cucumber slices
Wash, trim, peel and roughly chop shallots, garlic, ginger, lemongrass and red chillies as appropriate. Grind or pound with dried chillies and belachan till smooth.
Stir-fry sambal paste with vegetable oil over medium heat till fragrant and colour darkens, about 15 minutes. Add tamarind water, palm sugar and salt. Stir-fry till sugar is dissolved and water evaporated. Taste and adjust seasoning if necessary. Remove from heat. Leave till cool. You should have about 1 cup of sambal.
Preheat oven to 230°C (450°F). Soften banana leaf in hot water. Dry with paper towels and brush with oil. Line baking tray with aluminium foil, followed by banana leaf. Tuck long ends of banana leaf under tray.
Cut stingray into 2 pieces (easier to flip over), or leave it as 1 big piece (more 'wow'). Cut a few slits in the thicker end – along the grain, on both sides, spaced about 3 cm (1 inch) apart. Sprinkle with salt, including the slits. Place on banana leaf, bottom/white side up, top/grey side down. Bake in middle of the oven with the thicker end inside, till 70-80% cooked. This should take about 10 minutes.
Remove stingray from the oven. Turn off oven's bottom heat, leaving only the top heat on. Spread ⅓ of sambal on stingray. Place stingray in top of oven. Grill with oven door ajar till sambal sizzles and top half of stingray is just cooked, about 4 minutes. Flip stingray over with a spatula. Spread with remaining sambal. Repeat grilling as before.
Remove stingray and banana leaf to a serving plate. Garnish and serve immediately.
Sambal Anchovy: Crispy anchovies with chili.
SAMBAL IKAN BILIS (CRISPY ANCHOVIES WITH CHILLI)
From Kitchen Tigress blog
(Recipe for 6 cups)
Sambal (makes 1 cup)
2 stalks lemon grass, medium size, white part only
140 g shallots (15 medium size pieces)
70 g garlic (10 medium size cloves)
20 g ginger (thumb size)
50 g red chillies (3 medium size pieces)
15 g dried chillies (15 pieces)
trim stems, cut 2 cm long, soak in warm water till soft, about 30 minutes; squeeze dry and discard water
15 g belachan (fermented prawn paste; 1 tbsp)
roast at 150°C or dry-fry over medium-low heat till dry and crumbly
vegetable oil for deep-frying
150 g peanuts (1 cup)
250 g ikan bilis (dried anchovies; 2 cups), gutted and split
rinse thoroughly, drain and dry with paper towels
20 g tamarind paste (1 tbsp rounded)
mash with 2 tbsp hot water, drain and discard seeds and pulp
30 g palm sugar (3 tbsp), roughly chopped
4 tsp sugar
Wash, trim, peel and roughly chop shallots, garlic, ginger, lemongrass and red chillies as appropriate. Grind or pound with dried chillies and belachan till smooth. Set aside.
Deep-fry peanuts in warm oil over low heat, stirring slowly, till golden brown, about 4 minutes. Remove peanuts to a plate. Increase heat to high. When oil is just smoking, add anchovies and deep-fry, stirring quickly, till golden brown. Remove anchovies. Pour away excess oil, leaving about 80 ml. Reduce heat to medium-low. Add sambal paste and stir-fry till fragrant and colour darkens, about 15 minutes. Add tamarind water, palm sugar and sugar. Stir-fry till sugar melts and water evaporates. Reduce heat to low. Add anchovies and peanuts. Mix till evenly coated. Taste and adjust seasoning if necessary. Turn off heat. Remove to a plate to cool down.
Serve with steamed rice, nasi lemak, or Teochew porridge. Also makes a great nibble. Cover and store leftovers in the fridge.
From Kitchen Tigress blog
(Recipe for 6 cups)
Sambal (makes 1 cup)
2 stalks lemon grass, medium size, white part only
140 g shallots (15 medium size pieces)
70 g garlic (10 medium size cloves)
20 g ginger (thumb size)
50 g red chillies (3 medium size pieces)
15 g dried chillies (15 pieces)
trim stems, cut 2 cm long, soak in warm water till soft, about 30 minutes; squeeze dry and discard water
15 g belachan (fermented prawn paste; 1 tbsp)
roast at 150°C or dry-fry over medium-low heat till dry and crumbly
vegetable oil for deep-frying
150 g peanuts (1 cup)
250 g ikan bilis (dried anchovies; 2 cups), gutted and split
rinse thoroughly, drain and dry with paper towels
20 g tamarind paste (1 tbsp rounded)
mash with 2 tbsp hot water, drain and discard seeds and pulp
30 g palm sugar (3 tbsp), roughly chopped
4 tsp sugar
Wash, trim, peel and roughly chop shallots, garlic, ginger, lemongrass and red chillies as appropriate. Grind or pound with dried chillies and belachan till smooth. Set aside.
Deep-fry peanuts in warm oil over low heat, stirring slowly, till golden brown, about 4 minutes. Remove peanuts to a plate. Increase heat to high. When oil is just smoking, add anchovies and deep-fry, stirring quickly, till golden brown. Remove anchovies. Pour away excess oil, leaving about 80 ml. Reduce heat to medium-low. Add sambal paste and stir-fry till fragrant and colour darkens, about 15 minutes. Add tamarind water, palm sugar and sugar. Stir-fry till sugar melts and water evaporates. Reduce heat to low. Add anchovies and peanuts. Mix till evenly coated. Taste and adjust seasoning if necessary. Turn off heat. Remove to a plate to cool down.
Serve with steamed rice, nasi lemak, or Teochew porridge. Also makes a great nibble. Cover and store leftovers in the fridge.
Saturday, August 20, 2011
Thursday, July 14, 2011
Half of 2011 is gone...and I am back to the Gay Area til December.
I am so happy to be back in San Francisco this month -- to work conventions and weddings until December. The weather is cool and super nice. Maybe a little too chilly for summer that's San Francisco for you. I love it down here. I am always busy here. But I hate being away from my honey and not cooking for him and spending time with our lil boy, Tiger, in our kitchen. I hate not being able to cook on weekends. But I look forward to doing that soon -- in our kitchen in New York. For now, I'll eat at my favorite restaurants in this beautiful city. Do you know good restaurants in San Francisco for me to check out? I know many of them. Share your favorite restaurants and dishes. Thanks!
*This month I recommend you eat at Lulu Restaurant on 6th/Folsom. My fav dishes: Sucking Pig and Fennel-Scented Pork Loin. Divine! The very best. Price reasonable. Service is excellent. Cocktails -- OMG good! www.lulurestaurantsf.com
*This month I recommend you eat at Lulu Restaurant on 6th/Folsom. My fav dishes: Sucking Pig and Fennel-Scented Pork Loin. Divine! The very best. Price reasonable. Service is excellent. Cocktails -- OMG good! www.lulurestaurantsf.com
Friday, June 10, 2011
Double Layer Chocolate Cake
Double Layer Chocolate Cake (by Ina Garten of Food Network)
Tiger: Uncle Ambrose, you are making this cake again? Eeew! Try something new!
Ambrose: Shut up, Tiger! You love to lick the choc buttercream frosting!
Tiger: Meow!
DOUBLE LAYER CHOCOLATE CAKE
The Cake
1 3/4 cups all-purpose flour (plus a handful for dusting)
2 cups sugar (+5 sachet of Splenda if you like)
3/4 cup unsweetened cocoa powder (make sure it is sweetened!)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt (or iodized table salt)
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract (I use Magadasca)
1 cup freshly brewed hot coffee (I use Deep Colombian coffee)
Frosting
6 ounces semisweet chocolate, coarsely chopped (I use sweet chocolate)
2 sticks unsalted butter, at room temperature (this is important)
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup + 1 tablespoon confectioners' sugar, sifted
1 tablespoon instant coffee granules (Nescafe Classic is the best)
MAKE THE CAKE:
Preheat the oven to 350°.
Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
In a mixer (with two paddles if any), mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
BAKE THE CAKE:
Pour the batter into the prepared pans.
Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
MAKE THE FROSTING:
Microwave chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
In an electric mixer fitted with paddles, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl.
At low speed, slowly beat in the confectioners' sugar, about 1 minute.
In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.
Make Ahead The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.
Tiger: Uncle Ambrose, you are making this cake again? Eeew! Try something new!
Ambrose: Shut up, Tiger! You love to lick the choc buttercream frosting!
Tiger: Meow!
DOUBLE LAYER CHOCOLATE CAKE
The Cake
1 3/4 cups all-purpose flour (plus a handful for dusting)
2 cups sugar (+5 sachet of Splenda if you like)
3/4 cup unsweetened cocoa powder (make sure it is sweetened!)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt (or iodized table salt)
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract (I use Magadasca)
1 cup freshly brewed hot coffee (I use Deep Colombian coffee)
Frosting
6 ounces semisweet chocolate, coarsely chopped (I use sweet chocolate)
2 sticks unsalted butter, at room temperature (this is important)
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup + 1 tablespoon confectioners' sugar, sifted
1 tablespoon instant coffee granules (Nescafe Classic is the best)
MAKE THE CAKE:
Preheat the oven to 350°.
Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
In a mixer (with two paddles if any), mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
BAKE THE CAKE:
Pour the batter into the prepared pans.
Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
MAKE THE FROSTING:
Microwave chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
In an electric mixer fitted with paddles, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl.
At low speed, slowly beat in the confectioners' sugar, about 1 minute.
In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.
Make Ahead The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.
Thursday, June 9, 2011
Herbed Chicken in Mushroom-Merlot Sauce
Chicken
2 chicken breasts, butterflied and generously seasoned with:
Some fresh chopped cilantro,
Some fresh chopped Thyme
Some fresh chopped dills
3 tbsp chopped garlic
3 tbsp onions powder
A pinch of saffron
Drizzled with olive oil, paprika, mustard powder and mustard seeds, salt and pepper.
Fry in a nonstick frying pan until slightly brown
Bake for 15 min at 350`
Mushroom-Merlot Sauce:
Heat non-stick frying pan with 1 stick of butter and a few drops of olive oil
Fry chopped onions (2 big white onions), some chopped garlic until golden brown.
Add 2 cups of chopped button mushrooms (or porcini)
Add 1/2 cup of Merlot
Add 1/2 cup of half & half
Add 1/2 cup chicken broth
Add 1 cup of bacon bits
A pinch of saffron
Add salt and pepper, onion powder, garlic powder and fresh thyme, cilantro and chopped scallions to taste. Cook until thickened.
To serve, pour Sauce over chicken.
Thursday, April 14, 2011
Summer Rolls -- the yummiest!
Ingredients:10 Servings Size
The Rolls
10 rice paper sheets (10-12 inches in diameter)
3 cups lukewarm water
10 large shrimp, steamed and shelled
1 boneless chicken breast, steamed/fried/grilled however you like it...and cut into 1 inch strips
1 cucumber, shredded
1 carrots or 1 daikon radish, shredded
10 -15 fresh cilantro stems
10 -15 fresh mint leaves
1 tablespoon coarsely chopped peanuts
Directions:
Place rice paper on a flat surface and lightly brush with lukewarm water until it becomes pliable. Cut shrimp in half lengthwise. Place two shrimp halves and a portion of the chicken, cucumber, carrot, Chinese parley (cilantro), mint and rice noodles near one edge of the rice paper. Fold the rice paper over the filling. Fold the right side over to enclose filling. Then fold over left side. Continue to roll. Then seal. Repeat for remaining wrappers.
Serve whole or cut the rolls (see pic above) with your favorite sauce (mine is my peanut satay sauce). Sprinkle with chopped peanuts after sliced, before .
Serve whole of cut into halves at an angle.
Serve with your favorite sauce (I use my peanut sauce)sprinkled with the chopped peanuts.
Red Pork Curry
Red Pork Curry
1/2 pound lean pork
2 tablespoons oil
1 teaspoon Red Curry Paste (I use 2-3 tablespoons)
1/2 cup shredded young bamboo shoots
3 kaffir lime leaves
1 cup coconut milk
10-15 sweet (Thai) basil leaves
1 to 2 teaspoons fish sauce
1 to 5 red chili peppers, chopped (optional)
Slice pork into thin pieces, about an inch and a half long, half an inch or less wide, quarter inch thick.
In a saucepan heat oil and red curry paste on high heat, until curry paste bubbles. Add pork, bamboo shoots, kaffir lime leaves and coconut milk; stir well and cook for about 10 minutes or until pork is cooked. Mix in basil, fish sauce and red chili peppers. Garnish with red chili peppers, kaffir lime leaves (or curry leaves or lemon leaves) and basil leaves. Serve immediately. Accompany with hot steamed jasmine rice or coconut-pandan basmati rice. Makes 4 servings.
Chocolate Mint Sandwich Cookies
Makes 3 dozen cookies
For the cookies
o 1 cup unsweetened Dutch-process cocoa powder
o 1/2 cup plus 2 tablespoons all-purpose flour
o 1/2 cup (1 stick) unsalted butter, room temperature
o 1/2 cup granulated sugar
o 1 large egg, room temperature
o Confectioners' sugar, for work surface
For the ganache
o 1/4 cup heavy cream
o 6 ounces semisweet chocolate, very finely chopped
o 3/4 teaspoon pure peppermint extract
For the glaze
o 6 ounces semisweet chocolate, very finely chopped
Directions
Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.
Strawberry Coconut Layer Cake -- the best!
Makes 10 to 12 servings
CAKE:
3 1/4 cups (13 ounces) cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup milk
2/3 cup coconut milk
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
6 egg whites
2 teaspoons vanilla extract
1 cup chopped fresh strawberries
1/2 cup coconut flakes
1. Heat the oven to 350 degrees. Grease 2 (9-inch) round springform or standard cake pans. Set aside.
2. In a large bowl, sift together the flour, baking powder and salt. In a separate small bowl, combine the milk and coconut milk. Set aside.
3. In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the butter over medium-high speed until creamy. With the mixer running, gradually add the sugar, beating over high speed until light and fluffy. Add the egg whites over low speed, one at a time, until incorporated, scraping the bowl between additions. Beat in the vanilla, berries and coconut.
4. Alternately beat in the flour and milk mixtures, beating in one-third of each at a time, until all of the ingredients are incorporated and a batter is formed.
5. Divide the batter between the prepared pans. Bake until the cakes are puffed and golden, spring back lightly when touched, and a toothpick inserted comes out clean, about 30 minutes.
6. Cool the cakes, still in the pans, 15 to 20 minutes on wire racks, then invert the cakes onto the racks to cool completely.
Filling
1 1/4 cups finely chopped fresh strawberries
1/4 cup sugar
1 tablespoon plus 3/4 teaspoon cornstarch
1. In a medium, heavy saucepan, bring the strawberries, sugar and cornstarch to a boil. Stir the mixture constantly for 2 to 3 minutes to thicken, then remove to a bowl to cool completely. This makes about 1 cup filling.
Frosting
8 ounces cream cheese
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
1 tablespoon milk, or enough to thin frosting to desired consistency
1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the cream cheese and butter. With the mixer running, slowly add the sugar, scraping the bowl as needed. Add a little milk, as needed, until the frosting is nice and creamy, but not too thin. Cover and refrigerate until needed.
Garnish: 2 cups toasted coconut flakes (To toast the coconut, spread the flakes in a thin, even layer on a rimmed baking sheet and toast at 350 degrees until lightly golden, about 13 to 15 minutes, tossing every few minutes for even toasting.)
1. To assemble the cake. Place one cake flat side up on a cake stand or platter. Pipe or spoon a thin layer of frosting around the outer edge of the top of the cake; this will keep the filling from spilling out as the cake is assembled.
2. Spread the filling over the top of the cake in an even, not too thick layer (you might not use all of the filling; we had about one-third cup remaining).
3. Gently place the second layer of the cake on top of the first. Frost the top and sides of the cake with a very thin layer of frosting to form a crumb coat, then refrigerate or freeze the cake just until the frosting firms up, about 1 hour.
4. Frost the cake with the remaining frosting, making sure the frosting is smooth and even. Coat the cake with the toasted coconut.
Each of 12 servings: 734 calories; 7 grams protein; 95 grams carbohydrates; 2 grams fiber; 38 grams fat; 25 grams saturated fat; 83 mg. cholesterol; 62 grams sugar; 369 mg. sodium.
Adapted from L'Angolo Cafe in Los Angeles. This makes a 2-layer (9-inch) round cake.
Glazed Carrots and Pecans
Spring is here -- so is this yummy snack! And the famed Pere Roux's Cake!
Glazed Carrots and Pecans.
Ingredients:
1 tbsp olive oil
6 cups diagonally sliced (1/4") peeled carrots
1 tsp minced fresh ginger
1 cup packed brown sugar
1 1/2 cups toasted pecan halves
Heat oil in a nonstick frying pan over medium-high heat.
Add carrots and cook, stirring frequently, 4 mins.
Stir in ginger and sugar and cook, stirring, until sugar melts, about 2 mins.
Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 3-5 mins.
This is so yummy! Enjoy!
Glazed Carrots and Pecans.
Ingredients:
1 tbsp olive oil
6 cups diagonally sliced (1/4") peeled carrots
1 tsp minced fresh ginger
1 cup packed brown sugar
1 1/2 cups toasted pecan halves
Heat oil in a nonstick frying pan over medium-high heat.
Add carrots and cook, stirring frequently, 4 mins.
Stir in ginger and sugar and cook, stirring, until sugar melts, about 2 mins.
Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 3-5 mins.
This is so yummy! Enjoy!
Pere Roux's Cake
Recipe from Food & Wine Annual Magazine
Active 1 hr + 2 hr chilling
12 Servings
CAKE
2 3/4 cups all-purpose flour. Plus more for dusting.
1 tbsp baking powder
1/2 tsp salt
1 cup solid vegetable shortening
2 1/4 cups sugar
1 1/2 cups skim milk
7 large egg whites at room temperature
1 tsp pure vanilla extract
1/2 tsp pure almond extract
FILLING
2 sticks unsalted butter
1 3/4 cups lightly packed light brown sugar
1/2 tsp cinnamon
6 overripe bananas coarsely mashed
1/2 cup plus 2 tbsp Myer's dark rum
FROSTING
2 sticks unsalted butter, softened
1 1/2 cups confectioners' sugar
1 1/2 tsp pure vanilla extract
1/4 tsp pure almond extract
1/4 pound cream cheese, softened
MAKE THE CAKE
Preheat the oven to 350` Butter 2 9" round cake pans. Line bottom with rounds of wax paper and butter the paper. Dust the pans with flour, tapping out the excess.
In the bowl of a standing mixer fitted with a paddle, ix the flour, baking powder and salt. Add the shortening and mix at low speed until evenly blended. Add the sugar and mix at medium speed until a mass forms around the paddle. At low speed, gradually add 3/4 cup of the milk and beat until smooth, scraping down the side of the bowl from time to time.
In a medium bowl, whisk the egg whites with the remaining 3/4 milk and the vanilla and almond extracts. With the machine on, gradually beat the egg white mixture into the batter at medium speed until silky, about 5 minutes. Scrape the batter into the prepared pans and bake for 30-35 minutes, until golden brown and springy. Transfer the cakes to a rack and let cool for 15 minutes in the pans, then invert them onto the rack and let cool completely. Peel off the wax paper and slice each cake in half horizontally.
Meanwhile, make the filling.
In a large saucepan, cook the butter,brown sugar and cinnamon over moderately high heat until the butter and sugar have melted. Remove from the heat and add the bananas and 1/2 cup of the rum. Cook over moderate heat, stirring frequently, until the filling is very thick and the butter begins to separate, about 25 minutes.
Transfer the filling to a food processor. Add the remaining 2 tbsp of rum and puree until smooth. Let the filling cool to room temperature, about 30 minutes.
Make the frosting.
In a bowl of a standing mixer fitted with a whisk, beat the butter at medium speed until creamy and fluffy, about 3 mins. Add the confectioners' sugar and beat at low speed until incorporated. Scrape down the side of the bowl; add the vanilla and almond extract and beat at medium-high speed until fluffy, about 3 mins. Beat in the cream cheese until light and fluffy, about 3 mins.
Place a cake layer on a large plate, spoon one-third of the filling on top and spread it to the edge. Top with another cake layer. presssing gently; spread with another third of the filling. Repeat with the remaining cake layers and filling, ending with a cake layer. Spread the frosting over the top and side of the cake and refrigerate for at least 2 hrs, or until set. And serve whenever!
Active 1 hr + 2 hr chilling
12 Servings
CAKE
2 3/4 cups all-purpose flour. Plus more for dusting.
1 tbsp baking powder
1/2 tsp salt
1 cup solid vegetable shortening
2 1/4 cups sugar
1 1/2 cups skim milk
7 large egg whites at room temperature
1 tsp pure vanilla extract
1/2 tsp pure almond extract
FILLING
2 sticks unsalted butter
1 3/4 cups lightly packed light brown sugar
1/2 tsp cinnamon
6 overripe bananas coarsely mashed
1/2 cup plus 2 tbsp Myer's dark rum
FROSTING
2 sticks unsalted butter, softened
1 1/2 cups confectioners' sugar
1 1/2 tsp pure vanilla extract
1/4 tsp pure almond extract
1/4 pound cream cheese, softened
MAKE THE CAKE
Preheat the oven to 350` Butter 2 9" round cake pans. Line bottom with rounds of wax paper and butter the paper. Dust the pans with flour, tapping out the excess.
In the bowl of a standing mixer fitted with a paddle, ix the flour, baking powder and salt. Add the shortening and mix at low speed until evenly blended. Add the sugar and mix at medium speed until a mass forms around the paddle. At low speed, gradually add 3/4 cup of the milk and beat until smooth, scraping down the side of the bowl from time to time.
In a medium bowl, whisk the egg whites with the remaining 3/4 milk and the vanilla and almond extracts. With the machine on, gradually beat the egg white mixture into the batter at medium speed until silky, about 5 minutes. Scrape the batter into the prepared pans and bake for 30-35 minutes, until golden brown and springy. Transfer the cakes to a rack and let cool for 15 minutes in the pans, then invert them onto the rack and let cool completely. Peel off the wax paper and slice each cake in half horizontally.
Meanwhile, make the filling.
In a large saucepan, cook the butter,brown sugar and cinnamon over moderately high heat until the butter and sugar have melted. Remove from the heat and add the bananas and 1/2 cup of the rum. Cook over moderate heat, stirring frequently, until the filling is very thick and the butter begins to separate, about 25 minutes.
Transfer the filling to a food processor. Add the remaining 2 tbsp of rum and puree until smooth. Let the filling cool to room temperature, about 30 minutes.
Make the frosting.
In a bowl of a standing mixer fitted with a whisk, beat the butter at medium speed until creamy and fluffy, about 3 mins. Add the confectioners' sugar and beat at low speed until incorporated. Scrape down the side of the bowl; add the vanilla and almond extract and beat at medium-high speed until fluffy, about 3 mins. Beat in the cream cheese until light and fluffy, about 3 mins.
Place a cake layer on a large plate, spoon one-third of the filling on top and spread it to the edge. Top with another cake layer. presssing gently; spread with another third of the filling. Repeat with the remaining cake layers and filling, ending with a cake layer. Spread the frosting over the top and side of the cake and refrigerate for at least 2 hrs, or until set. And serve whenever!
Sunday, April 10, 2011
Glorious Carrot Cake
Ingredients
* Butter, for pans
* 2 cups all-purpose flour, plus more for pans
* 2 cups sugar
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 4 eggs
* 1 1/2 cups vegetable oil
* 3 cups grated carrots
* 1 1/2 cups chopped pecans, optional
Directions
Frosting:
* 2 (8-ounce) packages cream cheese, room temperature
* 1 stick salted butter, room temperature
* 1 (16-ounce) box powdered sugar
* 1 teaspoon vanilla extract
* 1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
* Butter, for pans
* 2 cups all-purpose flour, plus more for pans
* 2 cups sugar
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 4 eggs
* 1 1/2 cups vegetable oil
* 3 cups grated carrots
* 1 1/2 cups chopped pecans, optional
Directions
Frosting:
* 2 (8-ounce) packages cream cheese, room temperature
* 1 stick salted butter, room temperature
* 1 (16-ounce) box powdered sugar
* 1 teaspoon vanilla extract
* 1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
Monday, March 28, 2011
Goodbye Violet Eyes...You'll be missed.
Beautiful. Irresistible. Retro Chic. Remembering Elizabeth Taylor 1932-2011
Tiger: Uncle Ambrose, this whole weekend had been a truly sad time for many of us who love Elizabeth Taylor. She is gone now -- forever.
Ambrose: She was 79. She was tragically old.
Tiger: Look at those violet eyes! She was expected to live forever and ever. Thank God I can live nine times.
Ambrose: Once, or more than once, the most beautiful woman on earth, Elizabeth inspires us even today -- 4 days after she had passed away. Hollywood lost its one and only Elizabeth Taylor. We lost our main source of inspiration. RIP gorgeous! You will always be young and beautiful in our eyes.
Tiger: Uncle Ambrose, this whole weekend had been a truly sad time for many of us who love Elizabeth Taylor. She is gone now -- forever.
Ambrose: She was 79. She was tragically old.
Tiger: Look at those violet eyes! She was expected to live forever and ever. Thank God I can live nine times.
Ambrose: Once, or more than once, the most beautiful woman on earth, Elizabeth inspires us even today -- 4 days after she had passed away. Hollywood lost its one and only Elizabeth Taylor. We lost our main source of inspiration. RIP gorgeous! You will always be young and beautiful in our eyes.
Saturday, March 19, 2011
French Onion Soup! Enjoy!
Our mom, Carol, has been craving for French Onion Soup. I cannot wait to try this recipe from hungry nation. It looks magnificent. Enjoy.
Wednesday, March 9, 2011
French Onion Soup by Tyler Florence
French Onion Soup: Make it for the one you love!
Ingredients
* 1/2 cup unsalted butter
* 4 onions, sliced
* 2 garlic cloves, chopped
* 2 bay leaves
* 2 fresh thyme sprigs
* Kosher salt and freshly ground black pepper
* 1 cup red wine, about 1/2 bottle
* 3 heaping tablespoons all-purpose flour
* 2 quarts beef broth
* 1 baguette, sliced
* 1/2 pound grated Gruyere
Directions
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Ingredients
* 1/2 cup unsalted butter
* 4 onions, sliced
* 2 garlic cloves, chopped
* 2 bay leaves
* 2 fresh thyme sprigs
* Kosher salt and freshly ground black pepper
* 1 cup red wine, about 1/2 bottle
* 3 heaping tablespoons all-purpose flour
* 2 quarts beef broth
* 1 baguette, sliced
* 1/2 pound grated Gruyere
Directions
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Saturday, February 5, 2011
A new life...where do I begin?
It is not really possible to know where to begin with a new life, is it?. I mean how do you start? Where to start? Well...lucky for us, we will have a lot to do next week. Scottie and Tiger will have to unpack the boxes. Our big u-haul box will arrive in a few days while I am in San Francisco. But I am sure they'll do ok.
We have just driven 3,220 miles from San Francisco to Rochester, New York -- crossing 11 states, from coast to coast. To us and to many of our friends and loved ones, that is a big deal. It is. It was long and tiring...and expensive. But it was, believe it or not, fun for the most part. It brought us closer together as a couple. We took our time on the highways. We were lucky, we missed the big snow storms in Oklahoma City (where we slept the second night). We were a few hours ahead of the deadly storm. Many got stranded along the Interstate 40 (I-40) the next day. We were cruising through Virginia when it hit Oklahoma. It took us 4 days and 4 nights to get here. Here means Rochester, northern most city in New York State -- where we live now. This is a cold place, yes, but we will get used to it again. Scottie is a New Yorker -- born and raised here. And I lived in NYC for 9 years. We can handle the snow and the cold.
Starting a new life is really like solving a large jigsaw puzzle. You have to put the pieces together -- piece by piece the big picture comes alive. I am hoping the pieces will fall into place easily for me, Scottie and our lil boy, Tiger. For now, it seems like we are working with one of those 1000 piece puzzles, all one color with no end in sight. But I am sure, with the support of our loved ones here, we will all work on those puzzles together as a family. The big picture will come alive -- real soon. Like always.
We have just driven 3,220 miles from San Francisco to Rochester, New York -- crossing 11 states, from coast to coast. To us and to many of our friends and loved ones, that is a big deal. It is. It was long and tiring...and expensive. But it was, believe it or not, fun for the most part. It brought us closer together as a couple. We took our time on the highways. We were lucky, we missed the big snow storms in Oklahoma City (where we slept the second night). We were a few hours ahead of the deadly storm. Many got stranded along the Interstate 40 (I-40) the next day. We were cruising through Virginia when it hit Oklahoma. It took us 4 days and 4 nights to get here. Here means Rochester, northern most city in New York State -- where we live now. This is a cold place, yes, but we will get used to it again. Scottie is a New Yorker -- born and raised here. And I lived in NYC for 9 years. We can handle the snow and the cold.
Starting a new life is really like solving a large jigsaw puzzle. You have to put the pieces together -- piece by piece the big picture comes alive. I am hoping the pieces will fall into place easily for me, Scottie and our lil boy, Tiger. For now, it seems like we are working with one of those 1000 piece puzzles, all one color with no end in sight. But I am sure, with the support of our loved ones here, we will all work on those puzzles together as a family. The big picture will come alive -- real soon. Like always.
Thursday, January 6, 2011
Yep...we are moving back to New York!
Tiger: My daddy, uncle Ambrose and I are moving back to New York. This past week they have been packing our things and I hope they are still taking me with them because I can't live without them. My life would be empty and I would be nothing without them. I love them so much and I am happy because they are taking me. Our house is in a big mess as you read this and as daddy and uncle Ambrose pack their favorite things. It is an emotional time for the three of us. We love our home and our dear friends. We love the weather in the bay and the way we live. Acceptance is a year-round virtue in the Bay Area -- we can be who we are, free of judgment and discrimination. We will miss that the most about the Bay Area.
Moving can also be one of the most difficult things you'll ever do, with most feeling the stress build from the moment the decision is made. Moving is difficult in itself; throw in the holidays, and you might feel like your world has been turned upside down. Moving can be tough on pets like me, too; its quite normal for us to feel like we don't have any control and that we were never part of this big decision.
As we all know, and most of us have experienced at least once, moving, at the best of times, is difficult. So, when you add the extra emotional stress of a major life change, such as a divorce, death or economic crisis, a move can be a breaking point.
Lucky for us, ours is a good and a happy big move.
I know many people have to move - as opposed to wanting to - because of the reasons above. Feeling that they don't have a choice in their decision to move, many feel that their lives are spinning out of control.
With a house full of memories surrounding us, it must be very hard for daddy and uncle but I know they are a strong team.
I think daddy and uncle should get rid of everything we can live without to minimize the amount of stuff we have to load. For people who are going through an emotional trauma as well as a move, I cannot imagine them not taking everything with them because when emotions are involved, our personal things tend to comfort us and make us feel more secure, especially when our lives feel like they are anything but secure. As for daddy and uncle, they are only taking what they need to help us get through our move. I hope uncle Ambrose is feeling better emotionally and no longer having a hard time leaving behind some of his favorite things. I know he is feeling sad. I feel sad because I know daddy and uncle love their stuff. It is difficult. I can't do it. Each time I see a new box being taped, I feel sad and at the same time happy for them.
I know my daddy and uncle will make a good choice to do only what they could emotionally do. I also know my daddy and uncle Ambrose still have heart palpitations every time they think about packing up our home. But I hope they talk to their friends to ensure that our move is as serene as it can be. We might even be able to enjoy the moment, look forward to the change, knowing that this move will be a positive and rewarding experience for daddy, uncle and me.
Moving can also be one of the most difficult things you'll ever do, with most feeling the stress build from the moment the decision is made. Moving is difficult in itself; throw in the holidays, and you might feel like your world has been turned upside down. Moving can be tough on pets like me, too; its quite normal for us to feel like we don't have any control and that we were never part of this big decision.
As we all know, and most of us have experienced at least once, moving, at the best of times, is difficult. So, when you add the extra emotional stress of a major life change, such as a divorce, death or economic crisis, a move can be a breaking point.
Lucky for us, ours is a good and a happy big move.
I know many people have to move - as opposed to wanting to - because of the reasons above. Feeling that they don't have a choice in their decision to move, many feel that their lives are spinning out of control.
With a house full of memories surrounding us, it must be very hard for daddy and uncle but I know they are a strong team.
I think daddy and uncle should get rid of everything we can live without to minimize the amount of stuff we have to load. For people who are going through an emotional trauma as well as a move, I cannot imagine them not taking everything with them because when emotions are involved, our personal things tend to comfort us and make us feel more secure, especially when our lives feel like they are anything but secure. As for daddy and uncle, they are only taking what they need to help us get through our move. I hope uncle Ambrose is feeling better emotionally and no longer having a hard time leaving behind some of his favorite things. I know he is feeling sad. I feel sad because I know daddy and uncle love their stuff. It is difficult. I can't do it. Each time I see a new box being taped, I feel sad and at the same time happy for them.
I know my daddy and uncle will make a good choice to do only what they could emotionally do. I also know my daddy and uncle Ambrose still have heart palpitations every time they think about packing up our home. But I hope they talk to their friends to ensure that our move is as serene as it can be. We might even be able to enjoy the moment, look forward to the change, knowing that this move will be a positive and rewarding experience for daddy, uncle and me.
Wednesday, January 5, 2011
What to cook in 2011? A lot...watch out for this blog
Tiger: You want to talk about curry? This is curry! Uncle Ambrose loves to cook this dish for daddy and their guests. It smells heavenly. The whole house smells so good...everytime. They've tried similar dishes at some asian restaurants but I heard this is yummier. Of course I have to say that! I live here! Meow!
Malaysian-Indian Pumpkin Curry.
Malaysian-Indian Pumpkin Curry.
Ingredients:
2-3lb pork (or lamb/mutton/chicken), cut into bite size
1 whole pumpkin (any size will do, see pic)
5-6 tbsp Indian curry powder (medium-hot)
1 tbsp Coriander powder
1 tbsp Cumin seeds
1 tsp Cumin powder
1 tsp Fenugreek
2 cups Plain yogurt
2 cups coconut milk
2 cups evaporated milk
1 cup palm sugar
1 tbsp Tumeric
2 tbsp Tamarind juice
1 tbsp Lime juice
5 pcs Star anise,
5 pcs Cardamom pods,
5 pcs Cinnamon sticks,
1 cup Cilantro, finely chopped
2 tbsp Ginger paste or powder (or freshly chopped ginger)
5 cloves of Garlic, whole
1 big red onions, finely chopped
2 tbsp ghee (get it from the indian grocery store near you)
1 tbsp sesame oil
1 cube of pork or chicken buillion
Some scallions
Some fresh red chillies
**Pandan leaves (get them from the asian grocery store near you)
**Curry leaves
**Lime leaves)
Salt to taste
Chop off the pumpkin's head (see pic), clean it up, take away the seeds. Rinse thoroughly. Pat dry with paper towels. Then brush with vegetable oil/ghee. Baked for 20-25 min, 350 deg. Use a big spoon, scoop out a few spoonful of the soft and tender pumpkin and set aside.
In a large pot, heat ghee (or oil) and sesame oil, fry garlic, pork or chicken bouillion, onions, red chillies,scallions, ginger till they smell wonderfully (3-5 mins)
Add the pork and fry till half cooked.
Add curry leaves
Add evaporated milk and yogurt
Add tamarind juice, cumin seeds, cumin powder, coriander powder, tumeric, fenugreek, star anise, cinnamon sticks and simmer on medium heat until pork is very well cooked.
Add palm sugar, coconut milk and pandan leaves. Add a few spoonful of the pumpkin to thicken the already very creamy gravy. Simmer on low heat for 20 mins. Pour into pumpkin (see pic). Tips: You can also bake it for another 10 mins.
Tiger: Uncle Ambrose serves this while it is still hot with steamed coconut basmati or jasmine rice. He uses fresh banana leaves as plates and sprinkles his rice with chopped scallions, cilantro and fried shallots/garlic. He pours the curry over his rice and eat with his hand. I wish they allow me to eat it. If you're health conscious, you can use evaporated milk only. But Uncle Ambrose says coconut milk gives you the best creamy gravy. You can adjust the hotness of curry paste to your liking if you prefer. But I think they like it hot.
Crabcakes with Mustard Sauce (scrow further down to see recipe)
Malaysian-Indian Pumpkin Curry.
Malaysian-Indian Pumpkin Curry.
Ingredients:
2-3lb pork (or lamb/mutton/chicken), cut into bite size
1 whole pumpkin (any size will do, see pic)
5-6 tbsp Indian curry powder (medium-hot)
1 tbsp Coriander powder
1 tbsp Cumin seeds
1 tsp Cumin powder
1 tsp Fenugreek
2 cups Plain yogurt
2 cups coconut milk
2 cups evaporated milk
1 cup palm sugar
1 tbsp Tumeric
2 tbsp Tamarind juice
1 tbsp Lime juice
5 pcs Star anise,
5 pcs Cardamom pods,
5 pcs Cinnamon sticks,
1 cup Cilantro, finely chopped
2 tbsp Ginger paste or powder (or freshly chopped ginger)
5 cloves of Garlic, whole
1 big red onions, finely chopped
2 tbsp ghee (get it from the indian grocery store near you)
1 tbsp sesame oil
1 cube of pork or chicken buillion
Some scallions
Some fresh red chillies
**Pandan leaves (get them from the asian grocery store near you)
**Curry leaves
**Lime leaves)
Salt to taste
Chop off the pumpkin's head (see pic), clean it up, take away the seeds. Rinse thoroughly. Pat dry with paper towels. Then brush with vegetable oil/ghee. Baked for 20-25 min, 350 deg. Use a big spoon, scoop out a few spoonful of the soft and tender pumpkin and set aside.
In a large pot, heat ghee (or oil) and sesame oil, fry garlic, pork or chicken bouillion, onions, red chillies,scallions, ginger till they smell wonderfully (3-5 mins)
Add the pork and fry till half cooked.
Add curry leaves
Add evaporated milk and yogurt
Add tamarind juice, cumin seeds, cumin powder, coriander powder, tumeric, fenugreek, star anise, cinnamon sticks and simmer on medium heat until pork is very well cooked.
Add palm sugar, coconut milk and pandan leaves. Add a few spoonful of the pumpkin to thicken the already very creamy gravy. Simmer on low heat for 20 mins. Pour into pumpkin (see pic). Tips: You can also bake it for another 10 mins.
Tiger: Uncle Ambrose serves this while it is still hot with steamed coconut basmati or jasmine rice. He uses fresh banana leaves as plates and sprinkles his rice with chopped scallions, cilantro and fried shallots/garlic. He pours the curry over his rice and eat with his hand. I wish they allow me to eat it. If you're health conscious, you can use evaporated milk only. But Uncle Ambrose says coconut milk gives you the best creamy gravy. You can adjust the hotness of curry paste to your liking if you prefer. But I think they like it hot.
Crabcakes with Mustard Sauce (scrow further down to see recipe)
Tuesday, December 21, 2010
Thank God for my daddy!
Tiger: This morning, same time last year, many stray cats (even people) woke up to face yet another Christmas all alone....From our kitchen windows, the morning was dark and dreary...wet. A typical December day in the Bay. The sky bleak and the air cold...There was a gloomy feeling about it...My daddy and uncle showered, dressed, and went to the Mall...brought home a lot of goodies and some treats for me. They have gift baskets to fill with cookies and christmas goodies. I was home alone for a few hours. But there was no sense in feeling depressed at home....I looked outside, saw people as they walked by, holding hands with each other...Some were young, but many old...And I felt sad sitting in the window all alone...My eyes went upward as I silently asked God...Why was I left alone without a partner, and what would my life be without my daddy? Still feeling sad I decided to sit still and watch the world outside...I saw a stray cat, wondering around the backyard, looking cold, wet and dirty, hungry and in pains. I slowly jumped back into the kitchen and enjoyed my food...sniffed the presents under the tree (I was warned not to play with the ribbons)...then jumped in my daddy's warm bed for a nap...When the door opened and I heard my daddy's voice calling me...This time I did not ask..... WHY GOD?...Instead whispered to myself...THANK GOD...for my dady. Merry Christmas daddy and uncle Ambrose.
What do you really want for christmas that can be wrapped in pretty papers and ones that can't be bought?
Tiger: What do you and daddy really want, Uncle Ambrose?
Ambrose: I want yards and yards of silk chiffon and laces but I have some. I want a brand new Cuisineart stand mixer but we have an old one that works just fine...I want a fluffy robe and warm socks but we have those...We want a white baby golden lab for you but both our places won't accept dogs...We want so-called modern drugs to cure all diseases but that's not going to happen this christmas. We want kids to smile, happy and healthy 24/7...We want cats and dogs to be happy...We really really want us and people to be healthy, happy, and getting better whoever and wherever they are.
Tiger: That is so sweet, Uncle Ambrose. I want you and daddy to be happy and healthy and live forever and ever.
Ambrose: We want you to live forever also. Merry Christmas, Tiger. Merry Christmas everyone. May the warmth of Christmas fills your hearts and homes with joy, laughter and love.
Ambrose: I want yards and yards of silk chiffon and laces but I have some. I want a brand new Cuisineart stand mixer but we have an old one that works just fine...I want a fluffy robe and warm socks but we have those...We want a white baby golden lab for you but both our places won't accept dogs...We want so-called modern drugs to cure all diseases but that's not going to happen this christmas. We want kids to smile, happy and healthy 24/7...We want cats and dogs to be happy...We really really want us and people to be healthy, happy, and getting better whoever and wherever they are.
Tiger: That is so sweet, Uncle Ambrose. I want you and daddy to be happy and healthy and live forever and ever.
Ambrose: We want you to live forever also. Merry Christmas, Tiger. Merry Christmas everyone. May the warmth of Christmas fills your hearts and homes with joy, laughter and love.
Tuesday, December 14, 2010
May the miracle of Christmas fill your heart with warmth and love.
Tiger: May this glorious day of our Savior's birth resound with hope and peace on earth.
Daddy: May the splendor of this season remind you of Him who is worthy of all our praise.
Uncle Ambrose: May your holiday season be blessed with the true meaning of Christmas. And may the timeless message of Christmas fill your heart and home with joy today and throughout the coming year.
Daddy: May the splendor of this season remind you of Him who is worthy of all our praise.
Uncle Ambrose: May your holiday season be blessed with the true meaning of Christmas. And may the timeless message of Christmas fill your heart and home with joy today and throughout the coming year.
Wednesday, December 8, 2010
Chocolate Sandwich Cookies with vanilla buttercream
Tiger: Uncle Ambrose, I want some! Can I have some please?
Ambrose: Sure. I'll ask daddy.
Tiger: Daddy said ok.
Ambrose: I'll ask again...
Tiger: Eeewww!
Chocolate Sandwich Cookies Yield 3 dozen
For the cookies:
1 cup all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/3 cup cornstarch
1/2 teaspoon baking powder
6 ounces (10 tablespoons) unsalted butter, at room temperature
2/3 cup powdered sugar
1 teaspoon vanilla
For the filling:
3 ounces (6 tablespoons) unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla
Heat the oven to 350 F and line two baking sheets with parchment paper.
In a medium bowl combine all the ingredients for the cookies. Mix until a uniform dough forms. The dough will be thick.
Scoop the dough by rounded teaspoons on to the cookie sheets. Use a measuring cup, or drinking glass with a smooth bottom, dipped in powdered sugar to flatten the cookies. For cosmetic reasons, if you want smooth edges, you can round them against your hand or the sheet tray, to smooth them out if you like. Personally, I like the rough edges.
Bake for 8 – 10 minutes, or until puffed and firm when gently pressed on the edges. Cool on the rack for five minutes before transferring to a wire rack to cool completely.
While the cookies cool prepare the filling. In a small bowl cream together the butter, powdered sugar, and vanilla with a spatula until smooth and creamy. Do not incorporate any air into the mixture.
Once the cookies are completely cool pipe, or spread, 1 -2 teaspoons of the filling (or to your taste) on the bottom of one cookie. Top with another cookie and press so the filling reaches the edges
Ambrose: Sure. I'll ask daddy.
Tiger: Daddy said ok.
Ambrose: I'll ask again...
Tiger: Eeewww!
Chocolate Sandwich Cookies Yield 3 dozen
For the cookies:
1 cup all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/3 cup cornstarch
1/2 teaspoon baking powder
6 ounces (10 tablespoons) unsalted butter, at room temperature
2/3 cup powdered sugar
1 teaspoon vanilla
For the filling:
3 ounces (6 tablespoons) unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla
Heat the oven to 350 F and line two baking sheets with parchment paper.
In a medium bowl combine all the ingredients for the cookies. Mix until a uniform dough forms. The dough will be thick.
Scoop the dough by rounded teaspoons on to the cookie sheets. Use a measuring cup, or drinking glass with a smooth bottom, dipped in powdered sugar to flatten the cookies. For cosmetic reasons, if you want smooth edges, you can round them against your hand or the sheet tray, to smooth them out if you like. Personally, I like the rough edges.
Bake for 8 – 10 minutes, or until puffed and firm when gently pressed on the edges. Cool on the rack for five minutes before transferring to a wire rack to cool completely.
While the cookies cool prepare the filling. In a small bowl cream together the butter, powdered sugar, and vanilla with a spatula until smooth and creamy. Do not incorporate any air into the mixture.
Once the cookies are completely cool pipe, or spread, 1 -2 teaspoons of the filling (or to your taste) on the bottom of one cookie. Top with another cookie and press so the filling reaches the edges
Tuesday, October 26, 2010
Beef Garam Masala
Tiger: Eeeww! Uncle Ambrose what is that? I don't think I'll like it!
Ambrose: Good. More for us!
Tiger: So can I try a bit? What is in it? Anything I like?
Ambrose: Some cumin seeds and powder, tumeric, cardamom pods, etc...
Tiger: I want to try it!
Ambrose: Ok. We'll ask daddy.
Tiger: Daddy said ok.
Ambrose: I am sure!
BEEF GARAM MASALA
This is one of my favorite Indian dishes. I love it. It is easy to cook and it goes perfectly with steamed basmati rice or naan. We eat this with steamed basmati rice cooked in coconut milk and ghee...and sometimes with fresh naan (indian bread). It is actually a very light dish. We used fresh ground beef for this dish. Try it today.
Ingredients:
3 lb fresh ground minced beef
1 cup coconut milk
1 stick butter (1/2 stick ok) or
2 tbsp ghee (I used ghee just because it tastes better than butter)
1 tsp cumin seeds or 1 tsp cumin powder (or both)
1 tbsp tumeric powder
2 tbsp sweet black soy sauce
1 tbsp light soy sauce
2-3 pcs of star anise
2-3 pcs of cardamom pods
2 tbsp brown sugar
3-5 pcs of garlic, peeled and whole (not chopped or sliced)
2 tbsp curry powder
2 cans of Carbanzo beans, drained
Some Cilantro, chopped
Some onion, chopped
Salt to taste
Garam masala to taste (I used 2 tbsp)
Cooking Instructions: Level - easy.
In a large frying pan (see pic), heat ghee or butter or both until hot.
Add onion, garlic and cilantro until cilantro is soft and garlic is browned nicely.
Add star anise, cumin seeds and powder, tumeric powder, cardamom pods, curry powder and coconut milk. Cook for a minute or two.
Add the ground minced beef (break it apart) and cook until it is cooked.
Add the carbanzo beans, black soy sauce and light soy sauce.
Add salt to taste...if yours is dryer than mine (see pic) add more coconut milk.
Lastly, add the garam masala.
Simmer under medium to low heat for about 10 min. Serve hot over steamed basmati rice or naan bread..or your everyday bread.
Ambrose: Good. More for us!
Tiger: So can I try a bit? What is in it? Anything I like?
Ambrose: Some cumin seeds and powder, tumeric, cardamom pods, etc...
Tiger: I want to try it!
Ambrose: Ok. We'll ask daddy.
Tiger: Daddy said ok.
Ambrose: I am sure!
BEEF GARAM MASALA
This is one of my favorite Indian dishes. I love it. It is easy to cook and it goes perfectly with steamed basmati rice or naan. We eat this with steamed basmati rice cooked in coconut milk and ghee...and sometimes with fresh naan (indian bread). It is actually a very light dish. We used fresh ground beef for this dish. Try it today.Ingredients:
3 lb fresh ground minced beef
1 cup coconut milk
1 stick butter (1/2 stick ok) or
2 tbsp ghee (I used ghee just because it tastes better than butter)
1 tsp cumin seeds or 1 tsp cumin powder (or both)
1 tbsp tumeric powder
2 tbsp sweet black soy sauce
1 tbsp light soy sauce
2-3 pcs of star anise
2-3 pcs of cardamom pods
2 tbsp brown sugar
3-5 pcs of garlic, peeled and whole (not chopped or sliced)
2 tbsp curry powder
2 cans of Carbanzo beans, drained
Some Cilantro, chopped
Some onion, chopped
Salt to taste
Garam masala to taste (I used 2 tbsp)
Cooking Instructions: Level - easy.
In a large frying pan (see pic), heat ghee or butter or both until hot.
Add onion, garlic and cilantro until cilantro is soft and garlic is browned nicely.
Add star anise, cumin seeds and powder, tumeric powder, cardamom pods, curry powder and coconut milk. Cook for a minute or two.
Add the ground minced beef (break it apart) and cook until it is cooked.
Add the carbanzo beans, black soy sauce and light soy sauce.
Add salt to taste...if yours is dryer than mine (see pic) add more coconut milk.
Lastly, add the garam masala.
Simmer under medium to low heat for about 10 min. Serve hot over steamed basmati rice or naan bread..or your everyday bread.
Sunday, October 10, 2010
Mutton Biryani -- for this Thanksgiving? Yes!
Tiger: Uncle Ambrose, you cooked this a few months ago. Daddy and auntie Meling love it so much I heard. Are you sure you want to serve this at Grandma's?
Ambrose: Sure. It's time for a change. Also, Mutton Biryani is soooo delicious and flavorful.
Tiger: I guess I can't have it, right?
Ambrose: Right. This is not good for your teeth.
Tiger: You always say that! I have strong teeth! And I am also tired of dry cat food.
Ambrose: We'll give you a tiny bit. But it is spicy, tho.
Tiger: I don't care I want a lot!
Every year we serve Turkey, ham, green bean caserole, cranberry sauce, and stuffing. To be perfectly honest, I am tired of it. Very very tired of it. This year we are serving the glorious Mutton Biryani and other mouth-watering Indian classics! Below is a video on how to cook this classic dish. Watch.
Ambrose: Sure. It's time for a change. Also, Mutton Biryani is soooo delicious and flavorful.
Tiger: I guess I can't have it, right?
Ambrose: Right. This is not good for your teeth.
Tiger: You always say that! I have strong teeth! And I am also tired of dry cat food.
Ambrose: We'll give you a tiny bit. But it is spicy, tho.
Tiger: I don't care I want a lot!
Every year we serve Turkey, ham, green bean caserole, cranberry sauce, and stuffing. To be perfectly honest, I am tired of it. Very very tired of it. This year we are serving the glorious Mutton Biryani and other mouth-watering Indian classics! Below is a video on how to cook this classic dish. Watch.
Let's try this very famous Malabar Chicken Biryani -- an Indian classic. Enjoy!
Malabar Chicken Biryani...cook it today. Watch.
Monday, September 13, 2010
Brimming With Roses and Violets: buttercream cakes
Tiger: Uncle Ambrose, this cake looks like a bouquet. Can I eat it?
Ambrose: Sure, just a tiny bit of the frosting.
Tiger: But I want a big piece of the cake! Eeeww you always say a tiny bit. I want big slices! Where's the recipes for all the cakes?
Ambrose: We'll ask daddy. The recipes will be posted later. I am busy. We got the recipes from The Wilton Cakes Magazine.
Tiger: Daddy wants me to have a big piece.
Ambrose: I am sure!
Brimming With Roses Cake:
Cascading Clusters Cake:
Violets Are Beautiful Cake:
Ambrose: Sure, just a tiny bit of the frosting.
Tiger: But I want a big piece of the cake! Eeeww you always say a tiny bit. I want big slices! Where's the recipes for all the cakes?
Ambrose: We'll ask daddy. The recipes will be posted later. I am busy. We got the recipes from The Wilton Cakes Magazine.
Tiger: Daddy wants me to have a big piece.
Ambrose: I am sure!
Brimming With Roses Cake:
Cascading Clusters Cake:
Violets Are Beautiful Cake:
Monday, September 6, 2010
Hot Chocolate Layer Cake with Homemade Mashmallows!
Tiger: Happy Birthday in advanced, Uncle Ambrose!
Ambrose: Thank you, Tiger! So sweet!
Tiger: What kind of cake it that? Do you think I can have a little bit of the frosting? It looks so yummy.
Ambrose: Ask daddy. It is not good for your teeth. It is a chocolate cake with homemade mashmallows I got from Fine Cooking Magazine (Jan 2010 issue). The same magazine we found the White Chocolate Macadamia Cake with White Chocolate Buttercream frosting. All the rich flavor of hot chocolate -- in cake form. Homemade mashmallows piled on top seal the deal.
Tiger: I want! Stop saying that! I want the frosting!
FOR THE CAKE:
3/4 cup unsalted butter; more for the pans
3 cups unbleached all-purpose flour; more for pans
3/4 cup canola oil
4 1/2oz bittersweet chocolate, finely chopped
3 cups granulated sugar
3/4 cup natural unsweetened cocoa powder
3 large eggs, at room temperature
3/4 cu buttermilk, at room temperature
2 tbsp pure vanila extract
2 1/2 tsp baking soda
1/2 tsp kosher salt
FOR THE FROSTING:
2 1/2 cups heavy cream
6 tbsp unsalted butter
1 vanila bean, split lengthwise and seeds scraped out
2 cups bittersweet chocolate, finely chopped
2 cups granulated sugar
2 cups natural unsweeteened cocoa powder, more for dusting
1/2 cup Lyle's Golden Syrup
1/3 Kosher salt
FOR THE MASHMALLOWS: You can buy ready made mashmallows -- easier and cheaper!
MAKE THE CAKE:
Position racks in the bottom and top thirds of the oven and heat the oven to 350F.
Butter three (3) 9x2" round cake pans and line each with a parchment paper (round)
Butter the parchment, then dust with flour and knock out the excess.
In a 3-qt saucepan, combine the butter, oil, chopped chocolate and 1 cup water. Heast over medium heat until melted.
In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
Whisk the eggs, one by one at a time, ten whisk in buttermilk, vanila, baking soda, and salt. Divide the batter evenly among the prepared pans.
Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans' positions after 20 mins, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 mins. Invert the cakes onto the racks, remove the parchment, and cool completely.
MAKE THE FROSTING:
In a 4-qt saucepan over low heat, combine the cream, butter and vanilla bean and seed and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup and salt until smooth -- be sure the cocoa powder dissolves completely. Pour into a 9x13" pan and freeze until firm, about 2 hrs, or refrigerate overnight.
ASSEMBLE THE CAKE:
Remove the frosting from the freezer or refrigerator. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften. Change a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.
Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with a 1 1/2 cups of the frosting, spreading it evenly with an offset spatula to the cake's edge. Repeat with with another cake layer with 1 1/2 cup frosting. Top with the last cake layer. Sprinkle with mashmallows and dust with cocoa powder! Viola!
Ambrose: Thank you, Tiger! So sweet!
Tiger: What kind of cake it that? Do you think I can have a little bit of the frosting? It looks so yummy.
Ambrose: Ask daddy. It is not good for your teeth. It is a chocolate cake with homemade mashmallows I got from Fine Cooking Magazine (Jan 2010 issue). The same magazine we found the White Chocolate Macadamia Cake with White Chocolate Buttercream frosting. All the rich flavor of hot chocolate -- in cake form. Homemade mashmallows piled on top seal the deal.
Tiger: I want! Stop saying that! I want the frosting!
FOR THE CAKE:
3/4 cup unsalted butter; more for the pans
3 cups unbleached all-purpose flour; more for pans
3/4 cup canola oil
4 1/2oz bittersweet chocolate, finely chopped
3 cups granulated sugar
3/4 cup natural unsweetened cocoa powder
3 large eggs, at room temperature
3/4 cu buttermilk, at room temperature
2 tbsp pure vanila extract
2 1/2 tsp baking soda
1/2 tsp kosher salt
FOR THE FROSTING:
2 1/2 cups heavy cream
6 tbsp unsalted butter
1 vanila bean, split lengthwise and seeds scraped out
2 cups bittersweet chocolate, finely chopped
2 cups granulated sugar
2 cups natural unsweeteened cocoa powder, more for dusting
1/2 cup Lyle's Golden Syrup
1/3 Kosher salt
FOR THE MASHMALLOWS: You can buy ready made mashmallows -- easier and cheaper!
MAKE THE CAKE:
Position racks in the bottom and top thirds of the oven and heat the oven to 350F.
Butter three (3) 9x2" round cake pans and line each with a parchment paper (round)
Butter the parchment, then dust with flour and knock out the excess.
In a 3-qt saucepan, combine the butter, oil, chopped chocolate and 1 cup water. Heast over medium heat until melted.
In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
Whisk the eggs, one by one at a time, ten whisk in buttermilk, vanila, baking soda, and salt. Divide the batter evenly among the prepared pans.
Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans' positions after 20 mins, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 mins. Invert the cakes onto the racks, remove the parchment, and cool completely.
MAKE THE FROSTING:
In a 4-qt saucepan over low heat, combine the cream, butter and vanilla bean and seed and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup and salt until smooth -- be sure the cocoa powder dissolves completely. Pour into a 9x13" pan and freeze until firm, about 2 hrs, or refrigerate overnight.
ASSEMBLE THE CAKE:
Remove the frosting from the freezer or refrigerator. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften. Change a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.
Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with a 1 1/2 cups of the frosting, spreading it evenly with an offset spatula to the cake's edge. Repeat with with another cake layer with 1 1/2 cup frosting. Top with the last cake layer. Sprinkle with mashmallows and dust with cocoa powder! Viola!
Wednesday, September 1, 2010
FRIED BANANAS IN BUTTER RUM SAUCE
Tiger: Eeww...I can't have that, right?
Ambrose: No you can't. Unless you want to get buzzed.
Tiger: How about that?! Daddy will love it, right?
Ambrose: Daddy will love it. The yummiest summer dessert...sprinkle of cinnamon and nutmeg
FRIED BANANAS IN BUTTER RUM SAUCE
Ingredients: Serves 2 (just for you and him)
1/4 cup fine sugar
3 tablespoons rum (white or aged)
5 tablespoons butter (unsalted)
1 lime (juice and zest reserved)
4 bananas (just ripe, peeled)
Preparation:
Place the sugar, rum, butter, lime zest, and lime juice in a large frying pan.
Heat the ingredients over a low heat, stirring constantly, until the sugar is dissolved.
Add the bananas to the pan and turn to coat them in the sauce.
Raise the heat to medium and cook the bananas until golden on all sides (about 5 minutes per side).
Remove the pan from the heat. Cut the bananas in half.
Serve two pieces of banana per person with a scoop of vanilla or coconut ice cream. Drizzle a spoonful of the butter rum sauce over the bananas and ice cream. Sprinkle with cinnamon and nutmeg.
Ambrose: No you can't. Unless you want to get buzzed.
Tiger: How about that?! Daddy will love it, right?
Ambrose: Daddy will love it. The yummiest summer dessert...sprinkle of cinnamon and nutmeg
FRIED BANANAS IN BUTTER RUM SAUCE
Ingredients: Serves 2 (just for you and him)
1/4 cup fine sugar
3 tablespoons rum (white or aged)
5 tablespoons butter (unsalted)
1 lime (juice and zest reserved)
4 bananas (just ripe, peeled)
Preparation:
Place the sugar, rum, butter, lime zest, and lime juice in a large frying pan.
Heat the ingredients over a low heat, stirring constantly, until the sugar is dissolved.
Add the bananas to the pan and turn to coat them in the sauce.
Raise the heat to medium and cook the bananas until golden on all sides (about 5 minutes per side).
Remove the pan from the heat. Cut the bananas in half.
Serve two pieces of banana per person with a scoop of vanilla or coconut ice cream. Drizzle a spoonful of the butter rum sauce over the bananas and ice cream. Sprinkle with cinnamon and nutmeg.
Tuesday, August 24, 2010
WHITE CHOCOLATE MACADAMIA CAKE WITH WHITE CHOCLOATE BUTTER CREAM
Tiger: Wow this cake looks divine, Uncle Ambrose. I can eat that! I want that!
Ambrose: Sure Tiger. You can have just a tiny bit.
Tiger: I want a big piece!
MAKE THE CAKE:
12oz (1.5 cups) unsalted butter, softened; more for the pans
14oz (3.5 cups) cake flour
1.5 tsp baking powder
3/4 tsp baking soda
3/4 tsp kosher salt
2.5 cups granulated sugar
2 tsp pure vanilla extract
3 large eggs, at room temperature
1.5 cups buttermilk, at room temperature
6.5oz white chocolate, chopped (1.5 cups)
4oz (1 cup) chopped toasted macadamia nuts
Tips: If you want to make the chocolate leaves: In a double boiler, melt 1 cup of white chocolate. And using a pastry brush, immediately brush a thick layer of the melted chocolate on the undersides of 12 lemon leaves (before the chocolate is hardened). And gently peel off when the chocolate is set/hardened on the leaves (see pic).
MAKE THE BUTTERCREAM:
4 large eggs
4 large egg yolks
2 cups granulated sugar
3 cups unsalted butter, softened
1/2 tsp kosher salt
8oz white chocolate, melted and cooled to room temperature
MAKE THE FILLING:
2 cups raspberry jam (or jam)
2 cups fresh raspberries (or other fruits)
MAKE THE CAKE:
Heat Oven 350'F
Butter three 9X2" round cake pans
Line each with a parchment round
Butter the parchment
Combine the flour, baking powder, baking soda, and salt in a medium bowl.
In a standmixer fitted with the paddle attactment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the bowl.
Add the vanilla extract and then the eggs one at a time beating well after each addition.
Add about one-third (1/3) of the flour mixture and mix on low speed until incorporated.
Add half of the buttermilk and mix until incorporated.
Continue adding the flour mixture and the buttermilk, alternating between the two and ending with the flour (the batter should be thick and glossy at this time).
Fold in the white chocolate and macadamia nuts.
Divide the cake batter evenly among three round pans. Level them.
Set two pans on the upper rack and one on the lower rack in the oven.
Bake, swapping anbd rotating the pans' positions after 15 minutes, until a toothpick inserted in the center of each cake comes out clean, 28-35 minutes total. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.
MAKE THE BUTTERCREAM:
In a standmixer fitted with the whisk attachment, whip the eggs and egg yolks on high speed until thick and lightened, about 5 minutes.
Meanwhile combine sugar with 1/2 cup water in the pan and simmer over medium heat until it reaches 234'F (use a candy thermometer for this). Transfer the sugar mixture to a heatproof measuring cup. With the mixer running on low speed, pour the sugar mixrure down the side of the bowl into the egg mixture in a slow, thin stream. Increase the speed to medium and beat until the mixture has cooled, 6-8 minutes.
Add the butter, 4 tbsp at a time, beating on medium speed until incorporated, about 20 seconds for each addition. (Don't worry if the mixture looks thin at first; it'll thicken as you add more butter). After all the butter has been added, add the salt, raise the speed to medium high, and beat until thick and glossy, about 1 minute. Fold the white chocolate into the buttercream.
DECORATE THE CAKE:
Assemble the cake -- three layers.
Spread jam and fresh fruits between layers.
Spread the buttercream in a thick, smooth layer over the entire cake.
Decorate the cake the way you want it with anything you can find!
Ambrose: Sure Tiger. You can have just a tiny bit.
Tiger: I want a big piece!
MAKE THE CAKE:
12oz (1.5 cups) unsalted butter, softened; more for the pans
14oz (3.5 cups) cake flour
1.5 tsp baking powder
3/4 tsp baking soda
3/4 tsp kosher salt
2.5 cups granulated sugar
2 tsp pure vanilla extract
3 large eggs, at room temperature
1.5 cups buttermilk, at room temperature
6.5oz white chocolate, chopped (1.5 cups)
4oz (1 cup) chopped toasted macadamia nuts
Tips: If you want to make the chocolate leaves: In a double boiler, melt 1 cup of white chocolate. And using a pastry brush, immediately brush a thick layer of the melted chocolate on the undersides of 12 lemon leaves (before the chocolate is hardened). And gently peel off when the chocolate is set/hardened on the leaves (see pic).
MAKE THE BUTTERCREAM:
4 large eggs
4 large egg yolks
2 cups granulated sugar
3 cups unsalted butter, softened
1/2 tsp kosher salt
8oz white chocolate, melted and cooled to room temperature
MAKE THE FILLING:
2 cups raspberry jam (or jam)
2 cups fresh raspberries (or other fruits)
MAKE THE CAKE:
Heat Oven 350'F
Butter three 9X2" round cake pans
Line each with a parchment round
Butter the parchment
Combine the flour, baking powder, baking soda, and salt in a medium bowl.
In a standmixer fitted with the paddle attactment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the bowl.
Add the vanilla extract and then the eggs one at a time beating well after each addition.
Add about one-third (1/3) of the flour mixture and mix on low speed until incorporated.
Add half of the buttermilk and mix until incorporated.
Continue adding the flour mixture and the buttermilk, alternating between the two and ending with the flour (the batter should be thick and glossy at this time).
Fold in the white chocolate and macadamia nuts.
Divide the cake batter evenly among three round pans. Level them.
Set two pans on the upper rack and one on the lower rack in the oven.
Bake, swapping anbd rotating the pans' positions after 15 minutes, until a toothpick inserted in the center of each cake comes out clean, 28-35 minutes total. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.
MAKE THE BUTTERCREAM:
In a standmixer fitted with the whisk attachment, whip the eggs and egg yolks on high speed until thick and lightened, about 5 minutes.
Meanwhile combine sugar with 1/2 cup water in the pan and simmer over medium heat until it reaches 234'F (use a candy thermometer for this). Transfer the sugar mixture to a heatproof measuring cup. With the mixer running on low speed, pour the sugar mixrure down the side of the bowl into the egg mixture in a slow, thin stream. Increase the speed to medium and beat until the mixture has cooled, 6-8 minutes.
Add the butter, 4 tbsp at a time, beating on medium speed until incorporated, about 20 seconds for each addition. (Don't worry if the mixture looks thin at first; it'll thicken as you add more butter). After all the butter has been added, add the salt, raise the speed to medium high, and beat until thick and glossy, about 1 minute. Fold the white chocolate into the buttercream.
DECORATE THE CAKE:
Assemble the cake -- three layers.
Spread jam and fresh fruits between layers.
Spread the buttercream in a thick, smooth layer over the entire cake.
Decorate the cake the way you want it with anything you can find!
MANGO PUDDING
Tiger: Uncle Ambrose...this pudding looks yummy. I think I love pudding. Can I have some?
Ambrose: We'll give you some. Just a little bit, ok?
Tiger: Mmm...I want this pudding...I want this pudding!
MANGO PUDDING
Ingredients
1) Agar-Agar Mix (10g) -- get this pudding mix from your asian grocery store
2) Riped Mangoes - blend (5 mangoes)
3) Milk (1 cup)
4) Water (500ml)
5) Sugar (200g)
Directions:
Puree the mangoes
Add sugar, pudding mix and water into a pot and cook until sugar is dissolved.
Add mango puree and milk and stir under medium heat
When cooked, pour into ramekins.
Chill in the fridge before serving. Serve chilled with mango slices and mint leaves.
Ambrose: We'll give you some. Just a little bit, ok?
Tiger: Mmm...I want this pudding...I want this pudding!
MANGO PUDDING
Ingredients
1) Agar-Agar Mix (10g) -- get this pudding mix from your asian grocery store
2) Riped Mangoes - blend (5 mangoes)
3) Milk (1 cup)
4) Water (500ml)
5) Sugar (200g)
Directions:
Puree the mangoes
Add sugar, pudding mix and water into a pot and cook until sugar is dissolved.
Add mango puree and milk and stir under medium heat
When cooked, pour into ramekins.
Chill in the fridge before serving. Serve chilled with mango slices and mint leaves.
Saturday, August 21, 2010
GRILLED GLUTINOUS RICE ROLLS (Pulut Panggang)
Tiger: Uncle Ambrose, this rolls look so yummy! It has minced stuff and shrimps in each. What is it? Can I have some, please?
Ambrose: Pulut Panggang (Pulut is Glutinous Rice/Sticky rice, Panggang is Grill/Barbecue in Malay) -- Pulut Panggang is a savoury rice snack. It is also a sticky rice and I don't think you can eat sticky stuff. It'll stick in your hair.
Tiger: No it will not! I'll lick it. Please...
Ambrose: We'll see.
**Recipe and photos taken from Test With Skewer Blog.
If the weekend temperatures were anything to go by, we’re in for a hot summer (fingers crossed – I like the heat!). The warmer weather brings with it cicada song, slower days and the scent of barbecue on the air. So let's go outside and grill something with us today!
The rempah udang recipe is at the end of this post
Pulut Panggang:
For the Glutinous Rice
I used 1 ½ cups glutinous rice (wash and drain) and
2 cups water (check the ratio on your packet of rice).
1 tbsp coconut cream (optional)
pinch of salt
Using a heatproof bowl, soak the glutinous rice in the water for about half an hour. Season with salt, give it a quick stir then place the bowl in a steamer and steam until cooked – the rice should become quite translucent and sticky. After the rice has cooked, stir through the coconut cream if using, and cover until the cream has been absorbed. Let cool.
For the filling:
3 shallots (or use half a medium onion instead)
1 large chilli and 1 small chilli (add more if you can stand the heat)
Handful of fresh prawns/shrimp (about 8) – peeled, deveined and diced. (Or use dried prawns/shrimp)
1 tsp coriander seeds, toasted and ground
1 candlenut
1 small piece belacan (toasted and ground)
3 tbsp unsweetened shredded coconut (that’s all I had at home, dessicated coconut can be used instead. Better yet, fresh grated coconut if you can get it).
Pinch of salt and sugar to taste
For the outer wrappers
Fresh Banana Leaves - remove hard middle rib, cut into rectangle shapes and steam or blanch to soften.
Pound together (or blend) the eschalot(or onion), chillies, coriander, candlenut and shrimp paste to a smooth consistency. Heat a little oil in a frying pan and fry the spice paste until it smells “cooked”, about 3-4 minutes. Add the coconut, stir well and fry for a minute or two, stir often to prevent catching or burning. Add the diced prawns and stir until cooked, Season to taste. The mixture should be quite dry. Remove from heat and let cool a little.
To prepare parcels.
Take a rectangular piece of banana leaf, spoon a little of the cooked pulut (glutinous rice) onto the middle of the leaf and spread it out into a rectangular shape slightly smaller than the banana leaf. Place a little bit of the prawn filling onto the rice. Add a little bit of rice on top of the filling and smooth it with fingers. Wrap up the parcel by folding the long edges in towards the middle. Secure the ends with toothpicks or small lengths of skewer or even staples!
Oil the leaves and grill until the skin is charred and blistered and the pulut is hot and slightly dry. Serve warm. Alternatively, char it on a dry frying pan. The smell of cooked banana leaves are fabulous. Try it this weekend for your special ones.
Ambrose: Pulut Panggang (Pulut is Glutinous Rice/Sticky rice, Panggang is Grill/Barbecue in Malay) -- Pulut Panggang is a savoury rice snack. It is also a sticky rice and I don't think you can eat sticky stuff. It'll stick in your hair.
Tiger: No it will not! I'll lick it. Please...
Ambrose: We'll see.
**Recipe and photos taken from Test With Skewer Blog.
If the weekend temperatures were anything to go by, we’re in for a hot summer (fingers crossed – I like the heat!). The warmer weather brings with it cicada song, slower days and the scent of barbecue on the air. So let's go outside and grill something with us today!
The rempah udang recipe is at the end of this post
Pulut Panggang:
For the Glutinous Rice
I used 1 ½ cups glutinous rice (wash and drain) and
2 cups water (check the ratio on your packet of rice).
1 tbsp coconut cream (optional)
pinch of salt
Using a heatproof bowl, soak the glutinous rice in the water for about half an hour. Season with salt, give it a quick stir then place the bowl in a steamer and steam until cooked – the rice should become quite translucent and sticky. After the rice has cooked, stir through the coconut cream if using, and cover until the cream has been absorbed. Let cool.
For the filling:
3 shallots (or use half a medium onion instead)
1 large chilli and 1 small chilli (add more if you can stand the heat)
Handful of fresh prawns/shrimp (about 8) – peeled, deveined and diced. (Or use dried prawns/shrimp)
1 tsp coriander seeds, toasted and ground
1 candlenut
1 small piece belacan (toasted and ground)
3 tbsp unsweetened shredded coconut (that’s all I had at home, dessicated coconut can be used instead. Better yet, fresh grated coconut if you can get it).
Pinch of salt and sugar to taste
For the outer wrappers
Fresh Banana Leaves - remove hard middle rib, cut into rectangle shapes and steam or blanch to soften.
Pound together (or blend) the eschalot(or onion), chillies, coriander, candlenut and shrimp paste to a smooth consistency. Heat a little oil in a frying pan and fry the spice paste until it smells “cooked”, about 3-4 minutes. Add the coconut, stir well and fry for a minute or two, stir often to prevent catching or burning. Add the diced prawns and stir until cooked, Season to taste. The mixture should be quite dry. Remove from heat and let cool a little.
To prepare parcels.
Take a rectangular piece of banana leaf, spoon a little of the cooked pulut (glutinous rice) onto the middle of the leaf and spread it out into a rectangular shape slightly smaller than the banana leaf. Place a little bit of the prawn filling onto the rice. Add a little bit of rice on top of the filling and smooth it with fingers. Wrap up the parcel by folding the long edges in towards the middle. Secure the ends with toothpicks or small lengths of skewer or even staples!
Oil the leaves and grill until the skin is charred and blistered and the pulut is hot and slightly dry. Serve warm. Alternatively, char it on a dry frying pan. The smell of cooked banana leaves are fabulous. Try it this weekend for your special ones.
Thursday, August 19, 2010
STEAMED BLACK TILAPIA WITH GINGER AND SOUR PLUM SAUCE
Tiger: Uncle Ambrose I love the smell of the ginger in this dish. I love fish. Now can I have some?
Ambrose: No sweetie. But you can have a little bit of the gravy instead... and daddy'll give you your tuna water later when he is making the tuna melt for me, ok?.
Tiger: But I love this fish!
Ambrose: We know you do...but you must only eat your dry cat food because it is better for you.
Tiger: Eewww...!
STEAMED BLACK TILAPIA WITH GINGER AND SOUR PLUM SAUCE. Recipe available this weekend.
Ambrose: No sweetie. But you can have a little bit of the gravy instead... and daddy'll give you your tuna water later when he is making the tuna melt for me, ok?.
Tiger: But I love this fish!
Ambrose: We know you do...but you must only eat your dry cat food because it is better for you.
Tiger: Eewww...!
STEAMED BLACK TILAPIA WITH GINGER AND SOUR PLUM SAUCE. Recipe available this weekend.
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