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ronniekins
01 March 2013 @ 09:17 pm



Minced Pork V2

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Texas Muffins

from taste.com: http://www.taste.com.au/recipes/368/savoury+texas+muffins

Pork Giniling
from http://panlasangpinoy.com/2010/05/31/ground-pork-giniling-recipe/

Pumpkin and Feta Muffins
(most delicious muffin I've had!)
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Current Mood: accomplishedaccomplished
 
 
ronniekins
20 November 2011 @ 09:53 pm
Some things I've cooked/baked/made since I got back

1. Meatloaf (nigella lawson)+meatloaf sauce (pioneerwoman)*****
2. Shanghai Drunken Chicken
3. Chicken Thai Green Curry
4. Rum and raisin icecream (bigger raisins better)
5. Matcha icecream
6. Pork Carnitas*****
7. Rice Pudding (<33 add tons of cinnamon)*****
8. Pickled red onions
9. Smokey black bean soup*****
10. Super fudgey chocolate brownies (<33)*****
11. Braised beef short ribs in red wine sauce*****
12. Funky rum biscakes (somehow they turned out like a mix of cake and biscuits....:(....)
13. Cauliflower soup***** (use the mix of chicken stock and fake-chicken veg stock instead of pure chicken stock)
14. 44-pieces garlic soup*****
15. 44-pieces garlic braised chicken*****
16. Apple and raisin challah
17. San Bei Ji (3 bowl chicken - with basil)
18. Roasted chicken with mustard sauce*****
19. Stuffed portabello mushrooms
20. Scallops in butter
21. 'Slaw - cabbage with green onion dressing (get better white wine vinegar next time)
22. Soba noodle dipping sauce
23. Chicken masala
24. Risotto (one from saffron rice pack, one - mushrooms and bacon)
25. Pasta sauce
 
 
ronniekins
Cut for unnecessary emoCollapse )

Bagels (from Peter Reinhart)
Makes 8



Dough
3 1/2 cups all-purpose flour
2 tsp salt
3/4 tsp instant yeast
1 tbs honey
1 cup plus 2 tbs warm water

1. Mix all the ingredients (reserve 1/4 cup flour) until they formed a stiff, coarse ball of dough. Add addtional tbs of water (about 3-4) in order for the dough to come together into a ball. Texture should be stiff, but not too sticky because that's a whole lot of flour. Let dough rest for 5 mins.

2. Knead the dough on floured surface using remaining 1/4 cup of flour, until the dough feels smoother, a little stickier and supple. Do this for 3 mins. Place dough in lightly oiled bowl, cover tightly with plastic wrap, and put in fridge for at least 1 hour or up to several hours

3. Line baking sheet with lightly greased baking paper. Take dough out from fridge and divide into 8 pieces and roll into small balls. Roll on clean, dry surface (make sure no flour; wipe surface with damp paper towel if dough doesn't ball up). Let rest for 5 mins.

4. Flatten each ball to about 1.5 inch thickness. Stick thumb into centre and rotate through to form 2-inch hole. Shape the bagel to make sure the sides are rounded and smooth. Oil the plastic wrap and cover, place in the fridge overnight.

5. Remove bagels from fridge 90 mins before planning to bake them. Heat oven to 260C. Fill large pot with water about 3/4 full, add 1 tbs of sugar and cover with lid. Bring to boil. Once boiling, add 1 tsp baking soda, reduce heat and simmer.

Bagel check
: place a bagel in a bowl of cold water, if it floats to the surface, it's ready. If it doesn't, return to the sheet, wait for 15 mins and try again.

 
6. Place bagel in water. Make sure not to overcrowd (I had max 3 in, at each time). Sometimes it might sink a little or stick to edge of pot, prod it a little and it should float up. After 1 min, flip the bagel over and poach for extra 30 secs. Use slotted spoon to remove each bagel and returned to lined baking tray (reused the one where the bagels were proofed overnight in the fridge). Sprinkle bagel with toppings: sesame seeds, caraway seeds, poppy seeds etc.

7. Place baking tray in oven, reduced heat to 230C and bake for 8 mins. Check underside of bagels, if getting too dark, place another sheet of baking paper. Bake until golden brown, additional 8-12 mins, rotate tray half time for even baking. Remove from oven, transfer to rack for 30 mins before serving.
Variation: If using cinnamon sugar (1 part cinnamon to 5 parts granulated sugar), immediately brush the top of each hot bagel with melted butter and then generously sprinkle with the mixture so that it is coated. It will form a nice cinnamon crust as it cools.
 
 

Cream cheese and jam. Mmmh!

Toasted Coconut Sable
(from Lottie & Doof)
Makes 34 pieces. They are quite delicate and crumbly. Think chinese new year almond biscuts, but butter and coconut flavour instead.



1 large egg
113g unsalted butter, softened
1/3 cup plus 2 tbs granulated white sugar
1/4 tsp table salt
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/3 cup finely chopped toasted shredded coconut (original recipe called for sweetened coconut, mine was unsweetened so I increased the amount of sugar)
1 tsp large egg white, lightly beaten with 1 tsp water
1/3 cup finely chopped shredded coconut

1. Place egg in saucepan, cover with water, bring to boil over high heat. Remove pan from heat, cover and let sit for 10 mins. Transfer egg to ice water and let stand for 5 mins. Peel shell, separate yolk and discard white (or just eat it).

2. Beat butter, sugar, salt, cooked yolk on medium speed until light and fluffy (about 4 mins), scrap down the sides with spatula when needed. Add vanilla, mix until incorporated. Add flour, toasted coconut and mix using spatula until incoporated. Use spatula to press dough into firm ball.

3. Divide dough in half. Roll each into a blockish log (found it easier to press into shape than circular), slightly less than thumb-length in diameter. Wrap with cling wrape, twist ends to seal and firmly compact dough into tight shape. Chill until firm, about 1 hour or overnight (just have to leave standing for a few minutes when you take it out before cutting).

4. Line tray with lightly greased baking paper. Heat oven up to 176C. Slice dough into 1/4 inch thick slices, rotating dough so it doesn't become misshapen. Place cookies 1 inch apart on baking sheets (cookies didn't spread so closer may not be an issue). Brush the egg white mixture on top of cookies and sprinkle evenly with untoasted coconut.

5. Bake until edges slightly browner than centers (careful not to overbrown/overbake) for about 15 mins, rotate tray front to back halfway. Cool on tray for 5 mins, after that transfer to rack and cool furthur. Store between sheets of parchment paper in airtight container for up to 1 week.
 

 
 
Current Music: Dolly Parton is adorbs
 
 
ronniekins
09 March 2011 @ 11:12 pm

Cabbage Rolls


1/2 cup of rice
500g pork/beef mince
Spices: 2 tsp oregano/thyme, 1 tsp chilli flakes, 1 tsp coriander seeds, 1 tbs parsley N.B. just use whatever, pretty much to taste
3-4 cloves minced garlic (opt: 1/2-1 onion)
1/2 head of cabbage
2 eggs
1 cup of pasta sauce/1can of diced tomatoes+tomato paste
lemon juice/cider vinegar
Salt & Pepper

Optional: pine nuts, fried shallots, ground cumin, mushrooms, peas

1. Cook an extra 1/2 cup of rice.
2. Heat frying pan up. Add some cooking oil. Fry about 500g of beef/pork mince. Add 3-4 cloves of garlic minced (can also add 1/2 onion or 1 small onion). Add some chilli flakes, oregano/thyme, coriander seeds, 1 tbs parsley. When cooked, put meat in a bowl, leave the juices and oil in frying pan. Add 1/4 to 1/2 cup of cooked rice, eyeball it. Add some fried shallots for variety. Optional: maybe pine nuts? Put in fridge to cool down for 10-15 mins.
3. Get half a head of cabbage. Cut off most of the hard stem. Heat up a pot of water. Pop the cabbage in, cover, boil until it's malleable. Keep about 2 cups of water, separate and rinse cabbage leaves in cold water.
3. Get the meat out, beat 2 eggs and add to the mixture. Put meat on cabbage leaf, roll like a spring roll.
4. Cover the bottom of the pan with cabbage leaves that are broken or too small. Place cabbage rolls on top of the leaves.
5. Mix 1 cup of cabbage water with 1 cup of pasta sauce (preferably: 1 can of diced tomatoes+1 can of tomato paste, but can use passata - not too weirdly spiced). Squeese 2 tbs of lemon juice or cider vinegar. Pour over pan. Optional: Throw in some sliced mushrooms or peas. Maybe add some ground cumin. 
6. Cover with lid, boil then turn down heat to simmer for 10-15 mins, until sauce thickens slightly. Sauce is going to be quite watery still, add some corn starch mixed with a little reserved cabbage water if thicker consistency desired. Salt and pepper to taste
 
 
ronniekins
08 March 2011 @ 09:05 pm

Success:

Thai-style roast chicken (adapted from Smitten Kitchen's recipe)



Marinade:
5 garlic cloves, chopped
1/3 cup dried parsley flakes (better if fresh cilantro or parsley - I added a large handful of chopped chives and 1 chopped tomato)
1/4 cup Asian fish sauce
1/4 cup vegetable oil
2-4 tbs hoisin sauce
1 1/2 tsp ground coriander
1/2 tsp kosher salt
1 tsp freshly ground black or white pepper

1 small chicken (< 1kg works though SK recced 8 whole chicken legs/drumsticks/thighs; ~ 2.2kg)
Thai sweet chili sauce, for serving

Heat oven to 200C. Blend all the ingredients for marinade together until smooth. Put chicken on baking dish and pour marinade over, coat thoroughly (get it under the skin and into the cavity). Cover and refrigerate for 1 hr/as long as you want/overnight. Roast in oven, covered and breast side down, for 25 mins. Take off the lid, turn breast upwards and broil to brown and crisp skin for about 10 mins. Watch so it doesn't burn. Poke knife in, clear juices = cooked.

Probably goes better with mango salad or something.


Note: if you decide to bake with potatoes, boil them first so that everything finishes at the same time. Pictured with brocolli & eggplant salad.

Eh:

Miso Carrot Dressing with Ginger (from Smitten Kitchen) - Nice but a little salty, lay off more of the miso next time.

1/4 cup vegetable oil (SM recced: peanut oil)
1/3 cup rice vinegar (originally 1/4, but my vinegar might be too light)
1.5 - 2 tbs white miso (3 tbs was a little too salty, alternatively add more carrots)
1 tbs dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch-long piece fresh ginger, peeled and chopped
 
Put all ingredients in blender and pulse until mixture is smooth. Add pepper to taste. Refrigerate. Can keep for a few days. Pour over salad - probably goes nicely with: raw thinly sliced cabbage (more exciting if coloured!), cubed cucumber, diced tomatoes, sweet corn, raw sliced button mushrooms, sliced onions (omitted though cos sister's finicky eating habits).


 

 
 
 
ronniekins
16 May 2010 @ 05:57 pm
Food  

Surfing food blogs takes up about half the time I spend on the internet and I've got tons of delicious tags for recipes organized according to ingredients, cooking methods, occasion etc. Living away from home has made me cheerfully and rabidly domestic - only in the culinary sense though, I hate every other household chore with a passion. Vacuuming, for example, is one of my major gripes.

When uni blues hit, I cook. When I'm stressed, I bake. When I feel particularly celebratory, I head straight to the kitchen. There's the utilitarian approach - boring, everyday, limited-cooking-time stuff , there's the dinner party approach - where I usually massively overcook (4 people, 5 main dishes, ftw), and there's the experimental approach - where I find an interesting recipe and randomly feel the urge to make it, then I ring people up and excitedly invite them over for a taste-test. Successful dishes and I'm all aflutter with glee; when something occasionally goes hideously and disastrously wrong (oh cinnamon rolls! oh mushroom soup - never ever use substandard coffee!), I mope around for ages while my sister gamely attempts to consume bits of it to cheer me up. My kitchen mishaps always make for very interesting stories anyway.

I've done things that would make my mom wring her hands. She comes from the quick, easy and simple school - don't get me wrong though, I LOVE the quick, easy and simple food but sometimes....I'm drawn to exciting!foreign! and terribly delicious looking dishes that might take 5 hours of preparation (and they weren't those dump-in-slow-cooker-wander-off-and-come-back-to-discover-delicious-food-types or that require about 48 hours of marinating (ah heaven), or simply just decide in the wee hours of the morning that it's the perfect thing to try MYSTERY X recipe.


My LJ looks particularly empty and lifeless, so here are some pictures of what i've been up to in the kitchen!



Dinner last night! Chicken and sweet corn soup, tortilla, and kang kong. Guess how many eggs were used in the preparation of this meal?

8.

Also I've done something vaguely funky with photoshop, which is why the picture is strangely blurred in some areas and not in others. It was mainly because I discovered the lens blur filter and got carried away playing with it for a bit, then discovered I don't really know how it should work when there so many thing in the picture and couldn't be bothered to find out.
 

under the cut

 
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Current Mood: Industrious
 
 
ronniekins
16 October 2009 @ 03:34 pm

Omg, so awesome <3

 
 
ronniekins
20 September 2009 @ 12:37 pm
I am totally having movie OSTs crush moment!
The Dark Knight OST is so awesome and intense <3 I wish I have a surround sound system at home...doing art to this music would be an interesting experience.

On the side note, came home yesterday after working on my psych lab report. After 2 weeks of school-side unproductiveness, I decided to roll up my sleeves and indulge in culinary therapy. Defrosted some bak kut teh for late dinner, then made spiced meat patties and a prune cake after.

Spiced Mini-pattiesCollapse )

It was pretty funny though when the smoke alarm came on because I forgot to switch on the stove exhaust fan and open the balcony door for circulation. My sister ran around the apartment opening all the doors and windows and was NOT AMUSED though easily placated as she worked her way through the patties, leaving only 6 for me (I made around 20).

Prune cakeCollapse )
The prune cake was DIVINE when glazed and hot out of the oven. Supposedly, we don't have to worry about laxative effect of prunes for this cake. I didn't have a problem but my sister told me she got up at 4am in the morning to attend to it. It could be because I've been eating prunes pretty regularly while my sister hasn't...a sort of desensitising effect perhaps, if you will. But even so, I think the cake's worth it!
 
 
Current Music: Batman OST
 
 
ronniekins
16 September 2009 @ 10:44 am
So...taking a break from finishing up (late) assignments arghhh... I present FOOD

scallops in a mandarin!






 
 
ronniekins
08 September 2009 @ 08:28 pm
Craving something chocolate-y and dessert-y.
Baked a bastardised pseudo-cheesecake, bastardised because I was really just clearing the remnants of butter and cream cheese from my fridge so I didn't have the exact quantities and substituted this random thing for that random thing. Crumbled oat cakes (which was lying around the pantry for ages because it's basically inedible without honey and I ran out of honey) and butter for the base - baked it for 10 mins at 180 degrees, spread some raspberry jam on the base and then mixed butter, cream cheese, sugar, 2 eggs, a couple squirts of lemon juice, a couple drops of vanilla, and several enormous heaps of milo powder. Baked it in the oven for 20+ mins and it's now chilling in the fridge ^.^ At least 7/8ths of it is...I couldn't resist taking a bite or two when it was fresh out :) Pics later when it's ready!