My new home is currently under-going renovation; and even before the kitchen has begun work, I am already thinking of the wonderful dishes I can be and will be making in it.
I have come up with a list of recipes that I intend to do when I move in and settle down. And of course, I will upload those recipes once I have made them (with pictures).
**in no particular order**
- Roasted Lamb Chop with herbs
- Hainanese Chicken Rice
- Fried pork cutlets
- Curry Chicken
- Miso Codfish
- Pan-seared Salmon with herbs
- Spaghetti Pesto with seafood
- Spaghetti Carbonara
- Quattroformaggi Pizza
Recipes from mom
- Stewed Sea-cucumber and Duck in Dark Soy Sauce
- Nonya and Indonesian style grilled chicken
- Nasi Lemak
- ...
This is what I can think of for now. But I can assure you that the list will grow longer.. :)
Monday, May 16, 2011
Wednesday, May 11, 2011
Sinful Temptations
Some food outlets serve a variety of food. But only has a handful of good stuff.
Guess from the pictures of the food where this place might be...
Bacon Cheese Fries...
Crab Cakes...
Guess from the pictures of the food where this place might be...
Bacon Cheese Fries...
Crab Cakes...
Thursday, March 31, 2011
To my fellow food lovers...
Dear all,
I know it may seem like I have neglected my blog for a while. A lot of things have cropped up recently (i.e. work, life, my future home...) and I could not find extra spare time to sit myself down to share with you all on the food and cooking experiences that I would like to share.
Just to update all. My new home would be coming soon. I should be moving in around late June this year. And you can be sure that I would have a lot of wonderful 'kitchen' experiences to share with all of you.
I would share my home cooking experiences with all. And I would love to hear from you as well.
We can share cooking tips and tricks we use.
Til then, take care and I shall update all soon.
Ken
I know it may seem like I have neglected my blog for a while. A lot of things have cropped up recently (i.e. work, life, my future home...) and I could not find extra spare time to sit myself down to share with you all on the food and cooking experiences that I would like to share.
Just to update all. My new home would be coming soon. I should be moving in around late June this year. And you can be sure that I would have a lot of wonderful 'kitchen' experiences to share with all of you.
I would share my home cooking experiences with all. And I would love to hear from you as well.
We can share cooking tips and tricks we use.
Til then, take care and I shall update all soon.
Ken
Sunday, November 14, 2010
Chicken Rice Recipe
As promised, this will be a start to exciting food journeys to come. To kick start, I have decided to make something that I love to eat; and not too taxing to make as well.
Chicken Rice Recipe
Ingredients
1 whole chicken
Finely chopped garlic
Thin strips of ginger
2-3 pandan leaves
(5-6 persons)
The first step to most cooking (personally) is to select the best ingredients. Best does not mean the most expensive but means they are fresh and well-prepared. In chicken rice, the chicken would of course be the star of the dish. It is important that you select a chicken that you like to eat. Some prefer Kampong chicken, some Sakura chicken, some Halal chicken, some prefer fresh chicken. It’s a matter of preference; but an advice would be to choose whole chicken and not get chicken parts. The taste is just somehow different to me.
Once you bought the chicken and other ingredients, it preparation time.
1. Wash the chicken. Cut away the excess fats and head and feet. Remember to wash the inner of the chicken and remove the unwanted stuff. (The fats may be used as an extra ingredient for the rice but if you are health cautious then it can be omitted. Remember to cut the fats into very small pieces.)
2. Use 2-3 small cloves of garlic and chop them up fine.
3. Cut 7-8 thin strips of ginger
4. Get 2-3 pandan leaves and wash them thoroughly
Firstly, get a soup pot that would be able to fit the whole chicken and fill the pot with water. The water should be at a level where it could cover the chicken when its placed in the pot. Bring the water to a boil (you can add a teaspoon of salt and a tablespoon of cooking oil into the pot). Put the chicken into the pot once the water is boiling; then turn the flame down to moderate low and put the lid on. Cook for 20-25min.
Thereafter, take the chicken out of the pot and put it on a plate and rub some salt around the whole chicken (not too much; just a little will do); wait for it to cool. (Do NOT throw the chicken soup away.) In the meantime while the chicken is cooling down, you can prepare the rice.
For the rice, you can use 3-4 cups of rice. Wash the rice once to rid it of impurities.
After that, take a wok or a saucepan and put it over a small flame. Put some sesame oil (about 2 tablespoons) into the wok and let it heat up. It should take less than 20 seconds. Put the garlic into the wok and stir fry the garlic to expose the flavor, then add the ginger slices and stir it evenly. If you are using the chicken fats, you can add it in as well. Reduce the flame to a very small one and stir the mix evenly for 30 seconds or so. You know you are done when you can smell the various flavors.
Pour the mixture into the rice and mix the rice evenly. Tie the pandan leave into knot and place it into the rice pot as well.
If you look back at the chicken soup, you would notice that the is quite some oil floating on the top of the pot. Use a soup ladle and gently scoop the oil together with the soup and pour it into the rice pot. Try to remove as much oil as possible from the soup for the rice. This makes the rice flavorful with the chicken soup as a base for the rice. Use your own measure of soup for the rice as you would when cooking rice normally. **Note: If the soup is still hot, do not cook the rice immediately. Let the rice pot mixture cool down a bit before cooking.)
We are pretty much done. Now all that is left is to cut the chicken and serve it up on a large plate. My preference is to have my chicken rice meal with a dash of light soya sauce + sesame oil mix and superior dark soya sauce. I am not a big chicken rice chilli fan, hence I don’t know the recipe for the chilli. (Consult my mom if you want to know. :P)
Chicken Rice Recipe
Ingredients
1 whole chicken
Finely chopped garlic
Thin strips of ginger
2-3 pandan leaves
(5-6 persons)
The first step to most cooking (personally) is to select the best ingredients. Best does not mean the most expensive but means they are fresh and well-prepared. In chicken rice, the chicken would of course be the star of the dish. It is important that you select a chicken that you like to eat. Some prefer Kampong chicken, some Sakura chicken, some Halal chicken, some prefer fresh chicken. It’s a matter of preference; but an advice would be to choose whole chicken and not get chicken parts. The taste is just somehow different to me.
Once you bought the chicken and other ingredients, it preparation time.
1. Wash the chicken. Cut away the excess fats and head and feet. Remember to wash the inner of the chicken and remove the unwanted stuff. (The fats may be used as an extra ingredient for the rice but if you are health cautious then it can be omitted. Remember to cut the fats into very small pieces.)
2. Use 2-3 small cloves of garlic and chop them up fine.
3. Cut 7-8 thin strips of ginger
4. Get 2-3 pandan leaves and wash them thoroughly
Firstly, get a soup pot that would be able to fit the whole chicken and fill the pot with water. The water should be at a level where it could cover the chicken when its placed in the pot. Bring the water to a boil (you can add a teaspoon of salt and a tablespoon of cooking oil into the pot). Put the chicken into the pot once the water is boiling; then turn the flame down to moderate low and put the lid on. Cook for 20-25min.
Thereafter, take the chicken out of the pot and put it on a plate and rub some salt around the whole chicken (not too much; just a little will do); wait for it to cool. (Do NOT throw the chicken soup away.) In the meantime while the chicken is cooling down, you can prepare the rice.
For the rice, you can use 3-4 cups of rice. Wash the rice once to rid it of impurities.
After that, take a wok or a saucepan and put it over a small flame. Put some sesame oil (about 2 tablespoons) into the wok and let it heat up. It should take less than 20 seconds. Put the garlic into the wok and stir fry the garlic to expose the flavor, then add the ginger slices and stir it evenly. If you are using the chicken fats, you can add it in as well. Reduce the flame to a very small one and stir the mix evenly for 30 seconds or so. You know you are done when you can smell the various flavors.
Pour the mixture into the rice and mix the rice evenly. Tie the pandan leave into knot and place it into the rice pot as well.
If you look back at the chicken soup, you would notice that the is quite some oil floating on the top of the pot. Use a soup ladle and gently scoop the oil together with the soup and pour it into the rice pot. Try to remove as much oil as possible from the soup for the rice. This makes the rice flavorful with the chicken soup as a base for the rice. Use your own measure of soup for the rice as you would when cooking rice normally. **Note: If the soup is still hot, do not cook the rice immediately. Let the rice pot mixture cool down a bit before cooking.)
We are pretty much done. Now all that is left is to cut the chicken and serve it up on a large plate. My preference is to have my chicken rice meal with a dash of light soya sauce + sesame oil mix and superior dark soya sauce. I am not a big chicken rice chilli fan, hence I don’t know the recipe for the chilli. (Consult my mom if you want to know. :P)
Thursday, October 28, 2010
Watch out for this space!
Hello everyone,
I'm back after a long departure from blogging about my food adventures.
I am going to pick up from my previous posting and as promised. I would posting my own creations here as they come about.
So do watch out for this space...
Best Regards,
Ken
I'm back after a long departure from blogging about my food adventures.
I am going to pick up from my previous posting and as promised. I would posting my own creations here as they come about.
So do watch out for this space...
Best Regards,
Ken
Sunday, September 27, 2009
New additions to my food blog.. Coming soon..
Hello everyone out there,
I realised that I have not been updating this food blog as regularly as I had hope. Partly, due to our work commitments and our recent wedding planning, Joline and I have found it hard to pen down those nice food joints that we have visited...
There are quite a number in our list that we want to share with all... So do keep a look out as we will start sharing after our wedding...
There would also be a new addition to our blog... I might be adding recipes onto our food blog too... These are recipes are those that I have tried before (some my own creations)... This idea was prompted to me by my colleagues at work who have tasted my cooking and wanted to learn... I hope it would be a place to share my fun cooking experiences as well.
So do keep a look out for more to come soon.
Best Regards,
Ken
I realised that I have not been updating this food blog as regularly as I had hope. Partly, due to our work commitments and our recent wedding planning, Joline and I have found it hard to pen down those nice food joints that we have visited...
There are quite a number in our list that we want to share with all... So do keep a look out as we will start sharing after our wedding...
There would also be a new addition to our blog... I might be adding recipes onto our food blog too... These are recipes are those that I have tried before (some my own creations)... This idea was prompted to me by my colleagues at work who have tasted my cooking and wanted to learn... I hope it would be a place to share my fun cooking experiences as well.
So do keep a look out for more to come soon.
Best Regards,
Ken
Different Taste Restaurant @ Frankel Avenue
This is a long overdue review of one small family restaurant that surpass my expectations of home-cooked style food chain. The place is called ‘Different Taste’ and the particular branch is at Frankel Avenue.
This place was first introduced by my mom. She had dinner once with her friends and dragged us there from Yishun insisting that it is worth the trip. And it was indeed.
However, these photos are taken on subsequent visits made by me and Joline. Enjoy.
Famous dishes there are the curry fish head but sadly I didn’t get a chance to eat that. But I can comment on those I have tried.
My favourite is the Prawn Paste Fried Chicken (Xia2 Jiang4 Ji1). This is one dish worthy of a try if you are the sort of person who loves thick prawn paste taste over crispy fried chicken. This dish is usually served piping hot!
Another dish is their Wasabi Prawn. This dish is off the menu but you can just order it and the waiter would know what you are talking about. It is a good mix with the crunchiness of the prawn with the spiky hint of wasabi mayo.
Common dishes are like Sambal KangKong. This is a dish that is rather varied from time to time. It can be very good and yet can be not so good too… Depends on luck I guess.
Their Taohu Goreng is quite good too… Especially their peanut sauce… But go there in a larger group than 2 person else you will stuff yourself till you can barely move… That’s usually the case for me when Joline and I go there.
This place was first introduced by my mom. She had dinner once with her friends and dragged us there from Yishun insisting that it is worth the trip. And it was indeed.
However, these photos are taken on subsequent visits made by me and Joline. Enjoy.
Famous dishes there are the curry fish head but sadly I didn’t get a chance to eat that. But I can comment on those I have tried.
My favourite is the Prawn Paste Fried Chicken (Xia2 Jiang4 Ji1). This is one dish worthy of a try if you are the sort of person who loves thick prawn paste taste over crispy fried chicken. This dish is usually served piping hot!
Another dish is their Wasabi Prawn. This dish is off the menu but you can just order it and the waiter would know what you are talking about. It is a good mix with the crunchiness of the prawn with the spiky hint of wasabi mayo.
Common dishes are like Sambal KangKong. This is a dish that is rather varied from time to time. It can be very good and yet can be not so good too… Depends on luck I guess.
Their Taohu Goreng is quite good too… Especially their peanut sauce… But go there in a larger group than 2 person else you will stuff yourself till you can barely move… That’s usually the case for me when Joline and I go there.
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