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Archive for February, 2011


This recipe adapted from Food Network, with just a few changes to the original: used butter instead of olive oil, preheating oven to 375 degrees instead of 350 to lock the juice of the chicken, threw in extra ingredients as usual. Its method of pan-frying the chicken first then roasting it in the oven made the chicken so tender and juicy. It’s one of most tender chicken breast ever made at my home.

 

Pan-roasted chicken with mushroom and onions

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This is one of my most favorite dish for hosting big party.  It’s simple, healthy, and very delicious.  It’s one of the recipes that I don’t have to make any changes, as it’s perfect if you follow the exact ingredients.  Of course, I made it so many times that I have made it with variations and tastes just as good.

Garlicky Cherry Tomato and Bread Gratin Recipe – Jacques Pépin | Food & Wine.

Garlicky Tomato and Bread Gratin

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My co-worker is a really good cook that owned a Malaysian restaurant before.  She knew that I am interested to learn authentic Malaysian dishes, so she made me extra peanut satay sauce from her catering and taught me what ingredients to use for marinating the meat.   Along with a recipe from my Malaysian cookbook, there’s the adapted version:

Chicken satay

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Cilantro Catfish


It’s time to cook the frozen catfish filet in my freezer.  I looked through my cookbooks and found there’s only 2-3 recipes of catfish dishes.   Catfish must have a strong taste as the recipes call for either a salsa sauce or a cajun seasoning, even with some buttermilk coated-deepfrying.  I always like to cook fish with simple marinade and easy method, so I based tonight’s recipe from a Costco recipe that uses orange juice, vegetable oil, soy, lemon juice, and garlic clove.  I think changing vegetable oil to sesame oil, adding ginger, wine, and ground white pepper, and lots of cilantro will be a refreshing way to cover up the catfish taste.

Catfish with ginger cilantro

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Last time I made lasagna must be more than 2 years ago..  I still remember back in more than 10 years ago, I made 3 pans of lasagna for a x’mas party.  I clumsily dropped one pan of lasagna onto the carpet when I transported the hot pans from kitchen to the car.  That was a terrible x’mas as I ended up washing and cleaning that spot (which is still visibly slight orange) in my living room everyday for a week.

This time, I want to make it as I am hosting a dinner for 9 ppl on my working day.  It’s a dish that you can prepare the sauce the day before so it takes only another hour to prepare all the cheese mixtures and assemble layers.  I think this time it has been the most successful lasagna I made, as I used diced tomatoes and tomato paste to make thicker and more flavored sauce.

Lasagna with spinach ricotta layer

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I heard my friend saying using it tastes good to coat duck breast or lamb with cocoa powder.   And I came across several recipes using coffee to marinade pork slices with.  Then I came across this great recipe with cocoa and coffee powder along with cumin for lamb.  It has been one of the best recipe for lamb rack.  Please check out the original recipe at Epicurious.

Spice-Coated Rack of Lamb for Two with Arugula, Avocado, and Blood Orange Salad Recipe at Epicurious.com.

I modified the ingredients to minimize waste and used less oil, and modified the methods to make it simplier and more flavored.

Spice-coated Rack of Lamb

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I was going to make passionfruit / tiramisu type of dessert this weekend.   I asked my husband what cheesecake he wanted, he felt like eating just plain cheesecake.  Most plain cheesecake requires baking and using sour cream.  I am NOT buying a tub of sour cream and let the rest of the tub sit forgotten.  Have to use up whatever I have at home!

So I came across a couple recipes of Tofu cheesecake with red bean.  I added a lot more cream cheese than in the recipe as I have to finish the cream cheese.  The taste is definitely heavier cream cheese than the original tofu flavor.  But it’s still gives the smooth texture while not as fattening as the western cheesecake.

Tofu cheesecake

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Mom bought me a block of cooked ham a few weeks ago and I never know what to do with it.  I always wanted to make cordou bleu once at home so I finally can make use of the metal pounder for the chicken.  I cooked without recipe first, then when I searched online, the method and ingredients are very close to the online recipe.  I used shredded mozarella cheese instead of Swiss slice, and 3 thick strips of ham instead a ham slice.  Also I added some chopped parsley along with the ham and cheese.

Baked chicken cordon bleu

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Valentine's cookies

I made some valentine’s cookies last year but I almost cried.  I bought a set of alphabet press for cookies from Japan and wanted to make some nice personalized cookies.  I followed “Best rolled Sugar Cookies”, which after the baking process all my hardwork is wasted because the words vanished when the cookie dough raised (there’s baking powder in the recipe).  The cookies tasted very good though.
Since I cannot read German to follow its recipe on the box, I threw away the box immediately last year.  Darn, why didn’t I think of using Google Translate?!   This weekend it took me 1 hour and still cannot find a promising recipe from all my cookbooks and internet for a non-baking powder containing recipe.  The best I can is to combine a few recipes and adapt to this recipe:

Heart shaped cookies

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It’s time to pick some thyme from the aerogarden.

Because I am using organic chicken breast, I want to use all natural yet simple seasoning for the chicken.  It’s my first time ever buying organic meat.  The skin is thinner which leads to less oil.  Thus baking time needs to be 5 minutes shorter for juicy yet crispy chicken.  I asked my husband if he can taste any difference (of organic chicken)..  well,  not his tastebud.

Good-for-you organic meal along with side dishes:

  • Organic potatoes tossed in fresh parsley, dill, olive oil, salt and pepper
  • Brocc0lini (boil a pot of water, add some salt, then put broccolini in for 2-3 minutes)

Roasted Chicken Breast with Thyme and Lemon

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