Month: February 2016

roast chicken

Roast Chicken Glazed with Tamarind and Kaffir Lime Leaf

Weeknights have been super entertaining these past 2 weeks and this has nothing to do with a new kitchen…I wish!  Instead, after a short hiatus from my couch, I am back to warm those seats, baby! All thanks to MKR (My Kitchen Rules), a reality cooking TV show which premiered just in time to feed my boredom and hunger. In MKR, each team merries-go-round to host the ultimate 3-course dinner party.  After some grand tasting, eye-piercing gaze and lots of illogical criticism, guest teams and celebrity judges score. The lowest scoring teams leave the competition and the lucky ones adjourn to the MKR kitchen HQ to battle out.  The best team wins a hundred thousand dollars and lives happily ever, building dreams with the winning prize.  The losers will be in denial for a while and tries to score cookbook deals.  It is (after all) a reality cooking show. So, with all these excitement, what’s happening in my humble kitchen?  Well, you know I love simple food and our family has big BIG appetite for roast chickens. Dear roast chicken, there’s a lot of flavours we can play with you and …

sesame crusted tofu

Sesame & Bonito Flakes-crusted Tofu

Tofu. One of the most versatile ingredient and easiest to cook, yet some may say it’s tasteless and some say it’s delicious.  It can be eaten raw, deep-fried, steamed, braised or pan-fried. During the past week, I’ve been making lots of tofu dish.  I don’t know why but I think it must have been the Chinese New Year bug 🙂 Nevertheless, this is one of the tofu dish I’d like to share with you today – as it’s becoming our official household tofu dish.  Incidentally, I found this recipe on a blog and thought that the idea of crusting tofu with sesame seeds and bonito flakes absolutely mouth watering.  And, mouth watering it was.  Interestingly by using the bonito flakes, it not only added a bit of umami-ness to the tofu, it also creates a light and feathery texture when deep-fried. Really memorable dish. Sesame & Bonito Flakes-crusted Tofu (from Cherry on a cake)  Makes about 12 pieces Ingredients: 400 g semi firm tofu (I use Evergreen original tofu) 1/4 cup cornflour 1 egg 1/4 cup white sesame …

chilli beef tartare

Sesame, Soy & Chilli Beef Tartare (Yukhoe)

In our culture, eating raw food is not an everyday affair.  My first encounter with raw food was a platter of fresh, raw, perfectly sliced salmon and tuna sashimi, paired simply with nose-numbing eye-shooting wasabi and shoyu.  I love it.  I love the flavour – so fresh and fishy.  I love the texture. “Sometimes, the best thing in foodie life is to enjoy what nature has to offer…in its very own natural form.” And ultimately, that kickstarted my love affair with raw food.  Gradually, my taste bud expands to other seafood and also beef.  Do you remember your first love affair? … ahem, I mean with raw food 🙂 With beef, I always prefer mine medium rare – warm red in the middle and slightly firm. I get really annoyed when a restaurant can’t get this basic thing right – especially when it was a piece of damn good aged steak. But sometimes, I don’t mind them all rare especially when dealing with high quality beef.  Of course, it takes me a while to appreciate the act of eating rare beef. …

mango chicken summer roll

Lunchbox Idea: Chicken & Mango Summer Rolls

Some time ago, the mere thought of making rice paper rolls made me scared and daunting.  That’s because they break easily and difficult to roll (they turn soft after a while). So, after a few mishaps of really really un-good looking rolls, I found a few simple tips that I’d like to share with you: 1) Rice paper comes in sizes. Buy the large one. 2) Do not soak the rice paper until soft. Instead, soak for about 5-6 seconds, remove and place on a clean surface. The rice paper will continue to soften while you roll. 3) When rolling, keep them tight by pushing the edges back while rolling forward.  This keeps ingredients intact when you have your first bite of goodness. Sounds good?  Now, let’s try to get some rolls out, shall we … My lil’ one adores rice paper rolls.  It makes a good lunchbox meal and because there are no boundaries, you can go wild with just about anything in them.  She would choose what she wants in her rice paper roll and she would roll them herself 🙂  I like …

crab toasts

Breakfast Crab Toasts with Sriracha Mayonnaise

There are so many ideas for a yummy breakfast full of goodness.  I love my breakfasts served in a quick and easy fashion.  It also has to be plainly indulgent.  I may have thrown in some fancy sphancy crabby ingredients here for a wee bit of indulgence but if you’re not in the mood for seafood breakfast, you may also serve these to entertain.  And voila! I trust your guests will enjoy them. Crab Toasts with Sriracha Mayonnaise (adapted from Jean-Georges) Serves 2 Ingredients: 2 slices freshly baked sourdough bread, toast till golden brown 200 g freshly picked blue swimmer crabmeat, prepared a day in advance 2 lemon wedges 2 tbsp Sriracha Mayonnaise (Sriracha Mayonnaise) 1 egg yolk 1 tbsp Dijon mustard 1/2 tsp salt 3/4 cup grapeseed oil 2 tsp fresh lemon juice 2 tsp Sriracha chilli sauce Method: 1. To prepare the mayonnaise – whisk the yolk, mustard and salt until well blended.  Add oil in a slow, steady stream to emulsify the mixture, while continue whisking.  Add in the lemon juice and Sriracha until …