Month: June 2015

Coconut ice cream

Easy 3-ingredient Coconut Ice-Cream

Last weekend, lil’ one had a sleep over birthday party at her friend’s place.  Guess what these two old folks do? We went for a dinner date at a Thai restaurant by the sea which we haven’t done in a while.  It was fun and enjoyable, in addition to good food that ended with a refreshingly good dessert. After that night, I couldn’t get that dessert out of my head.  So, I decided to make the coconut ice cream at home.  Adam Liaw’s simplest coconut ice cream recipe only use 3 ingredients – coconut milk, cream and caster sugar.  And it was a WOWZER! Seriously, it’s really easy peesy and you had better believe it 🙂 3-ingredient Coconut Ice-Cream (adapted from Adam Liaw’s Asian After Work)  Serves 700 ml Ingredients: 400 ml coconut milk (use a high quality brand) 300 ml thickened cream 1/2 cup caster sugar 1 tbsp shredded coconut, toasted 1 fresh coconut, drained and chopped in half, to serve (optional) Method: 1. Mix the coconut milk, cream and caster sugar in a medium saucepan and bring to a simmer.  Carefully …

Prawn Cakes

Burp turns 2! Let’s celebrate with these ‘OMG’ Thai Prawn Cakes

Yay! Burp’s turned 2!  Hip Hip Hooray!  It started with a mere blank page 2 years ago and what an amazing journey it has become.  How time flies, right? If Burp has thousand pairs of hands and lips, she would give all of you big bear hugs and slurpy kisses.   Burp wouldn’t have existed without you.  So, thank you, THANK YOU from the bottom of her heart.  XOXOXOXO To celebrate this baby step,  I’ve made some cakes but they are no ordinary cakes – they are mighty fine Thai prawn cakes.  It’s similar to the more popular Tod Man Pla (Thai fish cakes) – one of Thai’s greatest street food exports in the world – except that the prawn cakes contain, well, delicate chunky prawns! “Oh…My…God!” were the exact words hubby muttered (eyes closed and mouth full, mind you) after the very first bite”  So versatile that they can be served as appetiser, snack or part of shared mains.    So flavoursome that once bitten, you will be twice punched.  With every continuous bite, that flavour gets more and more intense.  Then …

Teriyaki chicken

Simple Teriyaki Chicken

I was 15 when I had my first taste of Japanese cuisine.  At that time, I remembered that dining at a Japanese restaurant was a real treat and we only do it to celebrate birthdays or when dad received his pay check.   Of course, at that time, raw fish was not an option to me ( because I was so used to perfectly-cooked food), so my go-to dish would have to be Teriyaki Chicken. Come to think of it, it was the go-to dish for my whole family except dad.  How funny! Dad would look at us, shook his head and laughed every time we ordered that.  As time goes by, we began to adopt other types of meat and that chicken will take an alternate shift to beef, pork or salmon, but they were still cooked in the very same way 🙂 So, yes, we do love our Teriyaki. What about you?  What was your go-to Japanese dish? “Teriyaki is a cooking method used in Japanese cuisine where foods are grilled or pan fried, leaving that crisp outer …

Soy Sauce chicken

Chicken Wings in Dark Soy and Rice Wine

The past week (and this week) has been crrrrr….aaaaaa…..zyyyyy.  I have been moving about like a headless chicken.  Have you ever felt that way before? Like the week just never ends? When you wake up in the morning, time stops a while and then you just go about doing these many chores and when you look up, the clock just slowed down again. So, this is a very very easy chicken dish – it is also known as my saviour dish especially when I am this busy with work.  Just 2 ingredients – chicken and mushroom – marinade – then simmer and cook.  Tasty and quick. Chicken Wings in Dark Soy and Rice Wine Serves 4 Ingredients: 10 chicken wings (cleaned, remove tip and dis-jointed) 5 dried shiitake mushrooms 1 tbsp dark soy sauce 30 ml rice wine 1 tbsp sesame oil 5 thin slices ginger 1 cup water black pepper 1/2 tsp sugar salt, to taste spring onion, sliced Method: 1. Soak the mushrooms in warm water for at least 3-4 hours or until …

Miso Chicken

Crispy Miso and Ginger Fried Chicken with Miso Mayonnaise

In the culinary world, basic sensory tastes is widely defined and accepted as sweet, sour, bitter and salty.  As these four little words, with big meanings, becomes predictable (and perhaps a little boring), experts found the final jigsaw in the mythical fifth taste – umami. Unlike the other 4 basic tastes that is very distinct, umami can be defined as having a pleasant savoury taste.  Literally speaking, yummy! Think – have you ever eaten something only to find it’s hard to describe the taste and it is also that taste that gets you wanting more and more of it?  That hard-to-describe-taste would be the missing umami puzzle.  And that’s because of this ingredient called MSG – Monosodium Glutamite 🙂 “Want umami? – then think miso, parmesan, mushroom, dried bonito, fish sauce, kombu (seaweed), dry-cured hams – they will make you crave for more and more of that mythical fifth taste”   In this recipe, I replaced the core ingredient – yellow miso, with white miso.  White miso can be easily found at Asian grocers compare to yellow miso and it’s cheaper too. …

Thai Prawn Salad

Thai Salad with Crunchy Prawns & Caramelised Coconut Dressing

As a working mum, juggling between work and personal is not easy but manageable.  So, I’d like to salute to all Super Mums out there who have successfully integrate our mission to provide for a better home for our families.  *Clap*Clap*Clap* Since I’m a 9-5 working mom, I’m always looking for simple weekday pleasures that doesn’t require much attention and time to cook but still makes me salivate.  Masterchef Australia Season 7 has just started airing in Australia and so far, by looking at the recipes created by the contestants, I am very excited to test them in my kitchen. “Simple weekday pleasures like this Thai salad dish is one of the reason why I’m so looking forward to cooking in my kitchen even after a long tiring day!”  This recipe was created by contestant, Ava Stangherlin, for a 20 minutes Thai Elimination Challenge.  Just hearing the name gave me jitters-me-timber down my spine.  Think Crunchy prawns! Toasted fragrant peanut! Caramelised coconut dressing! Thai flavours! How can you say no to this dish, right? Feel free to add more …