Post #142

after we had the mussels, i saved up the leftover broth. that liquid gold full of mussels and vegetable goodness. with a few more mussels left, i decided to cook a risotto using the leftover 'stock' and added pork to add substance and extra flavour to the rice.

so here it is:


-Pork + mussels risotto-

so so so tasty!! i'm glad i commanded that noone can touch the broth when we had our mussels meal!! the rice has an intense mussel flavour *afterall there were 1.5 kg of mussels in that pot* and the pork gives it a meaty sweetness.

on the plate:



and of course we had to invite sis over for this meal!! ^^ and especially so when sis offered to make pizzas for us!!


-Mushroom + truffle salsa pizza-


-Prosiutto, tomato + rocket pizza-

and we cant have a meal without a good portion of veg!!!


-DIY caesar salad-



it was fun to do it DIY style, particularly when we had to use our hands for the pizza anyway. we dont have caesar salad dressing at home, so i just put in the blender cream cheese, mayo, capers, anchovy, lemon juice, lemon zest and olive oil for a quick whiz. not exactly the same thing, but good enough :) it has a lovely lemon-y flavour. v refreshing!

Post #141

cooked a bit of a storm tonight. its saturday!!! and with nothing planned after voting, taking mum to the airport and getting groceries, we spent the rest of the afternoon at home. spent it baking and preparing dinner, whilst hubby cleaned up the home. :)

i wanted to cook seafood tonight since we normally dont get to do so on weeknights. and having had mussels recently, i sooo wanted to try it out myself!!! also made some other dishes, plus sis brought some over. it was a great dinner! and a fabulous way to spend saturday ^^


-Mussels in tomato, celery + mushroom creamy broth-

so so easy to make *altho it does take a while to brush clean the mussels* but sooo rewarding!! basically get the right broth going in the pan *whichever combo and flavour you like*, then simply chuck in the mussels, cover the lid then wait till they open up!

now the other dishes. mussels arent v filling, so i tried out jamie oliver's cheat "roasted" potatoes. ha, roasted without using the oven. it was amazingly delicious!!


-Pan fried crushed potatoes with bacon, marjoram + bayleaf-

being not much of a potato person, this was probably my fav dish for the night, as it tastes much tastier than i expected! will definitely cook again!!

other dishes:


-Prawns salsa-

the salsa had some cubed cucumber and tomatoes, crushed avocado and prawn meat, and the sauce i just randomly mixed together thousand island, lime juice, verjuice, lemon olive oil and tobasco.


-Kingfish carpaccio with apple + lime vinaigrette-


-Korean beef tartare-

and these ones made by sis~ yum!!


-salmon sashimi with salmon roe-


-Scallop sashimi-


-Miso minced tuna ball-

sis also brought us a bottle of moscato!!! YUM~


heheee... we wiped everything clean, just amongst the 3 of us =.= and... we even managed to have this cheese plate 2 hours afterwards:



was a fun night!!!

Post #140

i saw this sweet snack @ citrusandcandy, and since its so simple to make, i thought i'd give it a go!! but minus the custard as its slightly beyond me :)


-Deep fried banana fritters-

so in place of the dipping custard, i rolled my tiny fritters into a cinnamon sugar mix. not a bad hassle-free substitute!!

deep frying action:



and a close up of the inwards:



these are quite morish! firm chewy texture with a good banana flavour. the outer cinnamon sugar was a nice touch too, a bit like the chinese fried meringue dumplings with sugar coating, but with cinnamon flavour. :) unfortunately these dont keep and need to be consumed on the day!

Post #139

congee has always been the ultimate comfort food for many chinese. for me, the white congee chaozhou style is like my utmost homely comfort food because we almost only have it at home, or when i'm with my closest family. its simply a staple home food. an ancestral thing.

i think i've mentioned before, the chaozhou version of white congee has a thicker consistency than the canton version, and we cook it only till the rice start to split, so you can still see the grain. and have the congee with pickles or salty condiments.


-Chaozhou white congee with pickled cucumber, dried shrimp in sweet soy, pickled olive + fermented tofu-


-with stir fried radish cake-

Post #138

we stocked on a new pan last weekend, especially bought one with a handle that can endure high heat so i can now place the whole pan into the oven!!! *excited~*

pan frying, baking and serving, all in one pan! haha. good stuff.


-Paprika spiced chicken drumsticks with chorizo + feta-

i had no idea what to use to marinate the drumsticks... it was kinda an exercise of chucking in whatever i have in the pantry and whatever leftover that we need to rid of. recently bought some cumin seeds, so i roasted a teaspoon, ground them, then add in garlic, paprika, lemon zest, dried chilli, a dab of leftover salsa verde, chopped parsley, little squeeze of honey, squeeze of lemon juice, salt and olive oil. score the drumsticks *so that the marinade gets in*, then rub the marinade all over the drumsticks. fry off some chorizo, then the drumsticks, once there's some nice caramelisation happening, *here's the exciting part!* chuck the whole pan into a pre-heated oven!! hoho.

when almost done, add the asparagus *seasoned with salt* on top, sprinkle some crumbed feta, then put the pan back in the oven on grill!!



i thought i was a bit aggressive chucking in all the different stuff into the marinade, as i was tired from work and was literally thinking at the time "whatever!" but lucky it worked well. v v tasty!

Post #137

remember the hairy melon risotto? i attemped more hairy melon cooking with the other half of the melon. plus mum scored 2 more hairy melons from her friend and gave me one more ^^ fun time cooking hairy melon ~ but normal chinese style this time :)

this one - braised hairy melon, using chinese roast pork, garlic and chopped dried shrimp to start the wok. then add spoonfuls of stock, and let it bubble away~~ the melon absorbed all the lovely flavours and was soooo soft and juicy! delish~~!


-Braised hairy melon-

next - hairy melon in thick julienne pan fried with smoked duck, onion and egg omelette. with half a melon left, i just came up with this last minute idea. chuck in the leftover meat, chopped onion *generally a good neutral ingredient that gives nice sweet flavour and goes well with anything*, then round it off with scrambled egg. :) the hairy melon would need a while to cook through even in thick julienne form. the melon turned out a little bit to the raw-er side... the dish looked a bit like a doggies breakfast, but its not bad taste wise~


-Pan fried hairy melon + smoked duck omelette-

finally - a lovely hairy melon soup. this is a cheat version as i had about half an hour to cook up this soup. i chucked in some pork pieces, stock *i used homemade abalone chicken stock donated by mum~~*, water along with the hairy melon, rounded off with a salted egg and a century old egg. YUMMMMMM!!! love a beautiful soup :)


-Hairy melon soup with salted + century old egg-

Post #136

the other day, with hubby staying back at work and having loads of already-cooked food supplies in the fridge *thanks to the mumS!!*, i had some time to bake! no special occasion, but i had this cake idea in mind for a while, only i've been too busy to try it out. baking a cake like this takes a good 3 hours!!

the cake recipe requires 3 eggs, but i only had 2 in the fridge =.= so had to downsize the cake. choc sponge cake cut into 3 layers. not v good knife work there... hee....



the finished product:


-Layered chocolate + coffee cream cake-

see the layers!! i think i'm a little obssessed with anything layered. hehe. kinda excites me to see the layers when its cut up :) 3 layers of choc sponge cake, brushed with expresso coffee, with layered chocolate ganache and coffee mascarpone cream!!



with the chocolate ganache, i was quite conscious that this cake might get too sweet, so i deliberately reduced the quantity of sugar. hehe, probably gone a tad too far. will need a little bit more sugar next time. and MORE coffee flavour too!! but otherwise it was NICE~~!!