Korean Sweet & Spicy Topokki (Fish Cake, Spam, Rice Cake)

Ingredients
3 tablespoons of Beksul Sweet & Spicy Topokki Hot Sauce
2 tablespoons of Honey
6 Fish Cake
6 Spam / Luncheon Meat
50g Rice Cake

Step 1: Pan fry Fish Cake and Spam and set aside.
Step 2: Add Water Rick Cake, Beksul Sweet & Spicy Topokki Hot Sauce, Honey and let it boil for 3mins.
Step 3: Add Fish Cake and Spam. Lower heat and let it simmer for 2mins.
Step 4: Remove from the heat and serve.

Give this recipe a try and hope you like it too.

Notes:
- This brand's Sweet & Spicy Topokki Hot Sauce spicy level is high. We added Honey to bring the spice level down.


Click here for our blog page Cooking Recipes - Others Cuisine for more recipes. Hope you will be inspired~

Creamy Garlic Butter Mussels

Ingredients
750g Mussels in shells, debreaded and scrubbed
1 tablespoon Butter
1 small Onion, finely chopped
2 Garlic cloves, finely chopped
1 teaspoon Dried Thyme
50ml White Wine
200ml Heavy Cream
1 teaspoon Dried Parsley
Salt and Ground Black Pepper
Toasted Bread (Brioche / Butterscotch / French)

Step 1: Soften the onion and garlic in the butter over medium to low heat.
Step 2: Add the thyme and wine, and increase the heat to high.
Step 3: Add the mussels, cover with the lid and steam for 6 to 10 minutes until the mussels have opened.
Step 4: Stir in the cream and chopped parsley, and season well.
Setp 5: Remove from the heat and serve with toasted Bread.

Give this recipe a try and hope you like it too.

Notes:
- Mussels quality matters, various brands mussels taste blend.

Click here for our blog page Cooking Recipes - Western Cuisine for more recipes. Hope you will be inspired~

Irish Stew Recipe

For this dish to be Irish, beer must be added to the stew. Another successful stew experimental dish which have immediate approval.


Ingredients
1 sliced Brown Onion
1kg Lamb Cubes (Beef)
900ml Stock (Chicken/Beef/Vegetable)
400ml Beer (We tried Guinness)
250ml Filtered water
0.5 teaspoon of Thyme Leaves
3 Bay Leaves
500g Carrots
500g Potatoes
1 teaspoons of ground Black Pepper
2 tablespoons of Flour (mixed with some Filtered Water)

Garnish with chopped Coriander and Parsley

Step 1: Heat pan and sauté Brown Onions until caramelized.
Step 2: Add in the Lamb Cubes sauté until slightly brown then pour in the Beef Stock, Beer, Filtered Water, Thyme leaves, Bay leaves and bring it to a boil. Reduce to low heat, and let it simmer gently for 10mins. Skim off all the impurities from the surface.
Step 3: Add in Potatoes, Carrots, ground Black Pepper and further simmer for another 30mins.
Step 4: Lastly, add flour and simmer for 10mins to thicken the stew.
Setp 5: Garnish and serve with Rice or Bread.

Give this recipe a try and hope you like it too.

Notes:
- Fish Stock & White Wine ratio can be adjusted to your liking.

Click here for our blog page Cooking Recipes - Western Cuisine for more recipes. Hope you will be inspired~

Braised Fish in White Wine Recipe

This dish is a balance of texture and taste. One of my successful experimental fish dish which have immediate approval and request to have it cooked again soon.


Ingredients
2 Fish Fillet (Red Grouper, Cod, etc)
300ml of Fish Stock
300ml White Wine / Cooking Sake
2 diced in cubes Water Chestnut
2 tablespoons of diced in cubes Yellow Onion
1 tablesppon of diced in cubes Ginger

Garnish with
2 tablespoons of Ikura
Chopped Coriander and Parsley
Drizzle some Olive Oil

Serve with
Grilled Asparagus

Step 1: Bring the Fish Stock to a simmer.
Step 2: Add in Fish Fillet skin side down and let it simmer for 5mins with the lid on.
Step 3: Turn the Fish and add in Onion, Water Chestnut and White Wine. Continue to let it simmer for another 5mins with the lid on.
Step 4: Lastly, when the Fish is cooked, transfer the fish to a serving plate. Pour the sauce over the fish. Arrange the Grilled Asparagus. Garnish it with Ikura, Coriander, Parsley. Drizzle some Olive Oil and serve immediately.

Give this recipe a try and hope you like it too.

Notes:
- Fish Stock & White Wine ratio can be adjusted to your liking.


Click here for our blog page Cooking Recipes - Japanese Cuisine for more recipes. Hope you will be inspired~

Samgye-tang (a.k.a. Korean Ginseng Chicken Soup) Recipe

Ingredients
1 whole Ginseng
3 tablespoons of Korean Glutinous Rice
1 small whole Chicken (White/Black)
2 tablespoon Salt
4 small Red Dates
12 peeled whole Garlic cloves
2L Water
Pinch of Salt to taste
Scallion for garnishing

Step 1: Soak Korean Glutinous Rice for 1 to 2 hours. If you're using dried Ginseng, pre-soak for 1 to 2hours.
Step 2: To clean the Chicken, rub inside and skin with Salt then rinse to remove all the Salt. Trim off and discard excess Chicken fatty skin around the chicken neck and bottom for less oily soup.
Step 3: Bring the Water to a boil in a deep pan.
Step 4: Stuff the Chicken Cavity with Korean Glutinous Rice, Red Dates and Garlic. Optional, you can tie (truss) the chicken legs with kitchen twine.
Step 5: Place the Chicken and Ginseng in the simmering Water and cover the pan. Bring it to a boil. Lower the fire and let it simmer for about an hour.
Step 6: Season with Salt to taste.
Step 7: Lastly, when the chicken is cooked, transfer it to a stone serving bowl or claypot or serving bowl. Garnish it with Scallion and serve immediately.



Click here for our blog page Cooking Recipes - Korean Cuisine for more recipes. Hope you will be inspired~

BBQ Gathering: Meat Compilation (with different varieties of flavors)

Since we've shifted into our own home where we can book BBQ pit. It's time for us to compile our list of exploration and share them with our readers.

Lamb Chops
Preparation: Cut off lamb into individual Lamb Chops.
Season: Salt, Black Pepper
We bought both from Culina

Japanese Wagyu Yakiniku A4 - Toriyama Gunma
Preparation: Sliced approx 5mm x 40mm size.
Season: Salt
Iberico Pork Secreto
Preparation: Sliced approx 5mm x 40mm size.
Season: Salt
We bought both from Huber's Butchery

Chicken Mid-Wings
We ordered from http://www.cmyfood.com/
Chicken Sausages
We ordered from http://www.cmyfood.com/


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

BBQ Gathering: Seafood Compilation (with different varieties of flavors)

Since we've shifted into our own home where we can book BBQ pit. It's time for us to compile our list of exploration and share them with our readers.

Alaskan King Crab Legs
Preparation: Cut off some of the shell for easy consumption.
Season: Butter and Black Pepper. Served with Lemon.

Rabbitfish
Season: Butter, Honey, Salt and Pepper.


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

BBQ Gathering: Vegetables, Fruits, and Others Compilation (with different varieties of flavors)

Since we've shifted into our own home where we can book BBQ pit. It's time for us to compile our list of exploration and share them with our readers.

Camembert Cheese on Cracker - Appitizer Dish
Preparation Size: Slice into portions sufficient for your cracker size.
Season: Honey

Banana - Dessert
Preparation Size: With the skin on, cut the banana in half.
Season: Brown Sugar

Peach - Side Dish
Preparation Size: Half and remove seed. Smaller size might cause grilling difficulties.
Season: Glaze skin with Butter. Glaze meat with BBQ Hickory Sauce.

Asparagus - Side Dish
Preparation Size: Bend close to the end (move upwards if needed) until it snaps and throw the woody end.
Season: Olive Oil, Salt, Black Pepper, White Pepper.

Corn - Side Dish
Preparation Size: Cut into bite size height for easy consumption.
Season Type 1: Butter, Salt.
Season Type 2: Butter, Salt, Honey.
Capsicum
Preparation Size: Cut into bite size for easy consumption.
Season Type 1: Butter, Salt.
Season Type 2: Butter, Salt, Honey.
Yellow Zucchini
Preparation Size: Slice 0.5cm thick and 2 inches long for easy consumption.
Season Type 1: Butter, Salt.
Season Type 2: Butter, Salt, Honey.

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Soup Exploration ::: Chinese Ginseng Herbal Chicken Soup

This is one of the luxurious herbal soup as the ingredients used which are Ginseng which oozes the natural bitterness and by adding Red Dates and Wolfberries that it gives enough sweetness.


Ingredients
1 Free Range Chicken or 500g~1kg of Chicken Pieces
2 whole Ginseng Root
5 small Red Dates or 2 big Red Dates
2 tablespoons of Wolfberries
1 teaspoon Salt
2 liter Water (approx. varies for different soup pots)
1 teaspoon of Chicken Stock Powder (Optional)

Place all ingredients in a soup pot and bring to a boil. Reduce heat and simmer for 2 hours. Serve it hot.

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Some Extra Tips Below:
- Rinse all the herbs to remove dust and dirt.
- Dried Ginseng Roots are best soak in water for 24hours to ensure total rehydration before cooking them.
- Fill water at least an inch or half and inch above the ingredients.
- Do not put too much Red Dates or Wolfberries as it will overpower the Ginseng aroma and taste.


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Roasted Nuts (with different varieties of flavors)

New exploration in our kitchen. Let our journey begin with roasted nuts exploration.

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Below are our creations hopefully it'll inspire you. Hope you all will love these recipe.

Honey Butter Roasted Nuts


Ingredients
4 cups of Nuts / Seeds
40g Butter
2 tablespoons Honey
1 teaspoon Sugar
1 teaspoon Salt
0.25 teaspoon All Spice / Cinnamon (Optional)

Method
1. Pre-heat Oven to 150°C Fan Mode or 160°C Top Bottom Mode.
2. Heat the Butter and Honey in a saucepan over medium-low heat until it’s bubbling.
3. Turn off the heat and add the Nuts to the pan. Toss the Nuts around in the Honey Butter with a spoon until they’re coated.
4. Sprinkle Sugar and half of the Salt on the Honey Butter Nuts, followed by tossing to coat well. Work quickly while the honey is still warm and viscous.
5. Spread the Coated Nuts on a cookie sheet in a single layer. Use more than one cookie sheet if necessary.
6. Put in the oven and roast the nuts for 15 to 20 minutes. Stir the nuts every five to 10 minutes as they cook.
7. Remove from the oven when the Nuts look golden.
8. Sprinkle them with the remainder of the Salt and leave them to fully cool before storing.


Mild Spicy Roasted Nuts


Ingredients
4 cups of Nuts / Seeds
40g Olive Oil
0.5 teaspoon Cayenne Pepper
0.5 teaspoon Garlic Powder
0.5 teaspoon Ground Black Pepper
1 teaspoon Salt
0.25 teaspoon All Spice / Cinnamon (Optional)

Method
1. Pre-heat Oven to 160°C Fan Mode or 170°C Top Bottom Mode.
2. Measure all dry ingredients and set aside.
3. Pour the nuts in a big bowl, drizzle the Olive Oil and give it a toss until it's even.
4. Sprinkle 1/3 of the mixed dried ingredients and give it a toss until it's even. Repeat until all the dry ingredients are mixed in.
5. Spread the Coated Nuts on a cookie sheet in a single layer. Use more than one cookie sheet if necessary.
6. Put in the oven and roast the nuts for 15 to 20 minutes. Stir the nuts every five to 10 minutes as they cook.
7. Remove from the oven when the Nuts look golden.
8. Leave them to fully cool before storing.



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Below are the mixture of nuts that we've tried.

Mix 1: Cashew Nuts (1 Cup), Brazilian Nuts (1 Cup), Walnuts (1 Cup), Melon Seeds (1 Cup)
Mix 2: Cashew Nuts (2 Cup), Walnuts (1 Cup), Macadamia Nuts (1 Cup)

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Some Extra Tips Below:
- Tossing nuts with Honey and a Sugar coating before roasting them gives the nuts a shell-like glaze. These nuts are sweeter and crunchier than traditional honey-roasted nuts.
- Use the same methods with any other nuts or a mixture of nuts. Smaller nuts might not take as long to roast, so keep your eye on them and adjust the cooking time accordingly.


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Pound Cake Recipe (with different varieties of flavors)

Ingredients:
200g Plain Flour
1 teaspoon Baking Powder
200g Butter
150g Sugar
4 Eggs
60ml to 70ml of Milk (to replace with below desire flavor)
1 teaspoon Vanilla Extract

Step By Step
1. Cream butter with sugar until light and fluffy.
2. Sift Flour with Baking Powder and put aside.
3. Preheat oven at 165°C and line baking pan with baking paper.
4. Add in eggs beating until smooth and creamy.
5. Add in Vanilla and beat till well combine.
6. Add Sifted Flour and Baking Powder and mix until will combine.
7. Add in orange juice and zest, beat till well combine.
8. Add Sifted Flour and Baking Powder and mix until will combine.
9. Pour the batter into the baking pan and bake for 50mins or until when insert a cake tester it comes out clean.

Some Extra Tips Below:
- The cake taste and is more moist after 24 hours.

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Below are my creations hopefully it'll inspire you. Hope you all will love this recipe.

Orange Pound Cake
60ml to 70ml of Orange Juice (Replace with original recipe Milk)
1 Large Orange Zest

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Broccoli with Egg Gravy (Wat Tan a.k.a. 滑蛋)

Ingredients
1 tablespoon Vegetable Oil
1 head diced Garlic
2 florets Broccoli
1 tablespoon of Filtered Water
125ml Filtered Water (Optional: Chicken Stock, Vegetable Stock)
1 teaspoon Corn Flour
0.5 teaspoon Salt
0.5 teaspoon Sugar
1 teaspoon Worcester Sauce
1 teaspoon Fish Sauce
2 teaspoons Shaoxin Wine
Dash of White Pepper
1 beaten whole egg (Optional: 1 whole Egg White only)

Part 1: Heat pan then add Vegetable Oil. Pick up the pan and carefully swirl it to coat the bottom and sides. Add the Garlic and stir them until fragrant. Add Broccoli and 1 tablespoon of Filtered Water, cover and cook. Stir-fry until the broccoli is bright colored or until cooked. Dish the cooked broccoli into the serving plate, if possible leave the cooked garlic in the pan.

Part 2: Using the same pan. Pour in the mixed Filtered Water & Corn Flour, bring it to a simmer. Add all the seasoning (Salt, Sugar, Worcester Sauce, Fish Sauce, Shaoxin Wine, White Pepper), stir and let it simmer down.

Lastly, remove pan from heat and slowly drizzle in beaten egg, stirring gently with a fork in a clockwise motion. Pour egg gravy over Broccoli.

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Below are my creations of varieties hopefully it'll inspire you. Hope you all will love this recipe.

Broccoli, Wolf-berries with Egg Gravy
1 tablespoon dried Wolf-berries

Add into Part 2 before adding all the seasoning.

Broccoli, Carrots with Egg Gravy
1 handful of sliced Carrot

Add into Part 1 together with the Broccoli.


Click here for our blog page Cooking Recipes - Chinese Cuisine for more recipes. Hope you will be inspired~

Beef Chili Recipe (to make Chili Cheese Fries, Fully Loaded Nachos, etc)

Chili Cheese Fries and Fully Loaded Nachos are one of those dish that we order frequently when we're at Carl Jr, Tony Roma's, Morganfield's, Hard Rock Café, etc.

This is also known as a great super bowl or party snack. The Beef Chili can be made ahead of time and place in the freezer or fridge. When it's the day you want to enjoy it you can warm it up and it'll be ready for the final presentation touch up to make Chili Cheese Fries, and Fully Loaded Nachos.


Serves 4 pax
Beef Chili Ingredients
2 tablespoons Vegetable Oil
1 diced Yellow Onions
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon White Pepper
500g Ground Beef
1 cup of Kidney Beans
1/2 teaspoon Cayenne Pepper Powder
1 teaspoon Cumin Powder
1 teaspoon Dried Oregano
1 tablespoons Garlic Powder
1.5 cups Beef Broth / Chicken Broth
1.5 cups of Tomato Paste / Pasta Paste
1.5 tablespoons Flour

1. Heat the pan with Vegetable Oil.
2. Saute the Yellow Onions with Salt, Sugar, Pepper until soft/transparent for approximately 2 mins.
3. Add Ground Beef, Cayenne Pepper Powder, Cumin Powder, Dried Oregano, Garlic Powder and cook until the beef is done and no pinkish beef can be spotted.
4. Combine Flour with Broth / Chicken Broth.
4. Add Kidney Beans, Broth mix, Tomato Paste / Pasta Paste and bring it to a boil.
5. Reduce heat to simmer for 30 to 40mins, occasionally stirring to blend, which will thicken the mixture.


Chili Cheese Fries
460g Frozen Fries (adjust to the volume to be consumed)
220g grated Cheddar Cheese / Monterey Jack Cheese (Optional)
1 cup Sour Cream
Pickled Jalapeno Pepper (Optional)

1. Deep fry Fries and season with Salt.
2. Heat oven to 200°C Top Broiler mode.
3. Place Fries in bottom of Glass Baking Dish, top with Beef Chili and sprinkle Cheese.
4. Bake for 5mins or until the top are slightly browned.
5. [Optional] Remove dish from oven, garnish with Pickled Jalapeno Pepper, Sour Cream and serve immediately.


Fully Loaded Nachos
500g Nachos (adjust to the volume to be consumed)
220g grated Cheddar Cheese / Monterey Jack Cheese (Optional)
1 cup Sour Cream
Pickled Jalapeno Pepper
Black Olives
Corn Kernels

1. Heat oven to 200°C Top Broiler mode.
2. Place Nachos in bottom of Glass Baking Dish, top with Beef Chili, Pickled Jalapeno Pepper, Black Olives, Corn Kernels and sprinkle Cheese.
4. Bake for 5mins or until the top are slightly browned.
5. Remove dish from oven, garnish with Sour Cream and serve immediately.


Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

New York Cheesecake Recipe

It's a tall...it's creamy...it's smooth...it's in between light and cheesy...it's crustless...it's incredible..


Base Crust Ingredients:
160g Digestive Biscuits/ Caramel Biscuits / Graham Crackers
50g Melted Butter.

Step By Step
1. Line the baking pan with baking paper.
2. Dry Blend the biscuits to fine powder.
3. Melt Butter in a sauce pan and melt it over low heat, stirring it constantly.
4. Evenly mix the ground biscuits and Melted Butter.
5. Press it tightly into the baking pan.

There is another interesting crust base to share..
Marie Biscuit Base Crust Ingredients:
250g Marie Biscuits
100g Melted Butter
2 tablespoons Brown Sugar
6 tablespoons Cocoa Powder
4 tablespoons Golden Syrup

Step By Step
1. Line the baking pan with baking paper.
2. Dry Blend the Marie Biscuits to fine powder.
3. Put Butter, Sugar, Cocoa Powder, Golden Syrup in a sauce pan and melt it over low heat, stirring it constantly.
4. Evenly mix the ground Marie Biscuits and Liquid Mixture.
5. Press it tightly into the baking pan.

Moving on to the Cheesecake batter.

Cheesecake Ingredients:
500g Cream Cheese
50g Butter (Optional)
150g Sugar
200g Greek Yogurt / Sour Cream
1 tablespoon Cornstarch (Optional)
3 Eggs
1 teaspoons of Vanilla Paste
2 teaspoon of Lemon Juice

Step By Step
1. Layer the pan with baking paper. Tightly wrap two layers of Aluminum Foil around the outside of the pan covering bottom and sides.
2. Pre-heat over at 170°C. Place a larger tray into oven and carefully pour approx 1L or 2L of boiling water into the pan.
3. Beat Cream Cheese until creamy approx 2-3 mins.
4. Add in Sugar and continue beating for approx 1 min.
5. Add in Greek Yogurt / Sour Cream for approx 2-3 min.
6. Add Eggs and Vanilla Paste and continue beating until well combine. Be sure to scrape down the sides of the bowls to ensure there are no lumps of cream cheese.
7. Split or spoon the Cheesecake batter evenly.
8. Put the Cheesecake in the water bath oven to bake for 1 hour or until center are almost set or the top is slightly browned.
9. Cool in pan on wire rack.
10. Cover and refrigerate for 4 hours or overnight.
11. Serve plain or with fruits and whipped cream or caramel sauce or melted chocolate.


Some Extra Tips Below:
- Important that all ingredients are close to room temperature to avoid lumps in your cheesecake.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Swiss Gourmet Specialties: Raclette at Home (no raclette heater)!!

Switzerland's top two cheese-related gourmet specialties are, without a doubt, fondue and raclette. Most of us here in this (South East Asian) neck of the woods should be very familiar with fondue, but chances are that raclette remains a bit of a mystery. Raclette is both the name of the dish, and the name of the cheese used; i.e. you use raclette (the cheese) to make raclette (the dish). A little confused? Well, it looks something like this:


Image courtesy of Ono Kako
To be a little more accurate, Raclette (the dish) is made by heating a whole semi-circle of raclette (the cheese), scraping off layers as they melt, and eating the melted cheese with boiled new potatoes, cornichons (small pickled gherkins), pickled pearl onions, and charcuterie (various cold meats).

If, like 100.00% of the Singapore/Malaysia population, you don't have a dedicated raclette heater, you still can sample this Swiss specialty, though - just use a toaster or your oven's broiler function! Something like this:


Oh, before we forget, Raclette is normally eaten with cornichons and pickled pearl onions - the tartness of which provides a refreshing respite from the richness, earthiness and saltiness of the cheese and cold cuts.


Image courtesy of French Revolution
Anyway, the entire dish is uick, easy, and very satisfying! For the charcuterie, we mixed some salami, pastrami, Aussie prosciutto and black forest ham, but it really is entirely up to you. We bought the raclette cheese (in slices) at the amazing Huber's Butchery. Don't get intimidated by the really strong smell - the taste is actually rather mild (compared to the real pungent ones like Stilton). Enjoy!

Beef Stew Recipe

Been a little scared of cooking beef as it might turn out tough & dry. Until we did some research and found out this interesting article by Serious Eats, they mentioned that the best part of the beef to make beef stew is chuck. It has lot of connective tissue and fats. Also, it's affordable and preforms the best. Click here to read more.


Ingredients A
4 tablespoons Vegetable oil
400g Beef Chuck, cut into 2-inch cubes
100g Oxtail
Kosher salt and freshly ground black pepper

For searing, heat a large Dutch Oven or a Soup Pot with a tight-fitting lid with Vegetable Oil. Season the beef chunks and oxtail generously with salt and pepper, and add to the pan. Saute (uncovered) for about 8 minutes stirring occasionally, ensure all sides are well-browned. Transfer the beef to a plate and set aside. Rinse the Dutch Oven or a Soup Pot, wipe out the pan and return the pot to the stove.

Ingredients B
2 tablespoons Butter / Olive Oil
1 medium Brown Onions
3 cloves Garlic, crushed
1/2 cup Tomato Paste
1 tablespoon All-Purpose Flour (optional)
1 cup Water
1 cup Beef or Chicken Broth
1/2 cup Red Wine
2 sprigs Fresh Parsley / 1 teaspoon of Dry Parsley
2 sprigs Fresh Thyme / 1 teaspoon of Dry Thyme
2 sprigs Fresh Rosemary / 1 teaspoon of Dry Rosemary (optional)
2 Bay Leaves
200g medium Potatoes, quartered
2 medium Carrots, cut into 2-inch pieces
2 Celery stalks, cut into 2-inch pieces (optional)
Salt and Pepper to taste

If using the oven to cook for 1.5 hours, preheat the oven to 165°C.

Heat the large Dutch Oven or the Soup Pot with butter or Olive Oil. Add in Onion and cook for about 5 minutes or until lightly browned. Add the garlic and cook for about 1 minute or until fragrant. Add the tomato paste and cook for 1 minute or until lightly browned. Add the seared beef chunks and oxtail. If you're adding flour mix it into the water, we omitted as we prefer our stew to be soupy base, however, if you like slightly thick soup you may add. Add Water, Broth, Red Wine and bring to a simmer. Place the Parsley, Thyme, Rosemary, and Bay Leaves in a soup-bag and add the bundle to the pot. Cover and transfer to the oven to cook for approximately 1.5 hours where the meat will be just tender. This can also be done on the stove at a low simmer, it will take approximately 1 hour.

Remove pot from the oven or stove, with a ladle skim as much fat off as possible. Add the Potatoes, Carrots, Celery and bring to a simmer on top of the stove for another 1 hour until the liquid slightly thickens and the vegetables are tender, not forgetting to stir occasionally. Remove and discard the herb soup bag. Stir in the vinegar. Season with salt and pepper to taste.

Dish into bowls and serve hot with rice or mash potatoes.

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Juice Exploration ::: Watermelon + Strawberry + Cucumber Juice

1.5kg of Watermelon
250g of Strawberries
1 Cucumber


Watermelon
Health Benefit of Watermelon Juice
High quantities of iron
rich in antioxidants, it can preempt the development of kidney stones
Soothes sore muscles
Improved circulation can benefit more than just the heart
Antioxidant linked to both the prevention and treatment of prostate cancer, Stomach Cancer, Lung Cancer
Anti-aging
Very hydrating
Cleansing
Helps to control blood pressure
Promotes weight loss
Helps to lower cholesterol
Offers natural sun protection
Relieves edema (water retention)
Relieves mental depression and fatigue
Rejuvenating blood tonic
Perfect piece to beat the summer heat
Antioxidant
Diuretic
vitamin C
When juicing with seeds and rind, the result is a good source of chlorophyll, vitamin B1, B6, potassium, magnesium, zinc, iodine, nucleic acids, and enzymes that aid in digestion.

How to choose and store Watermelon in general?
- Store whole watermelons in a cool place. Once cut, store for up to two days in the fridge.
- Thump a watermelon with your knuckles. If it sounds hollow, it will taste sweet. Look for a dark green melon, dull rather than shiny, with a pale yellow underbelly.

Some good reads are found here About Watermelon


Strawberry
Health Benefit of Strawberry Juice
Vitamin C
Vitamin B6
Vatamin K
Antioxidants
Fibre
Folic Acid
Iodine
Folate
Copper
Magnesium
Phosphorus
Botin
Omega-3 Fats
Potassium
Phytonutrients
Flavanoids
Phytochemicals
Digestive Ailments
Teeth Whitening
Skin Irritations
Blood Sugar Levels
Boost Immunity
Promote Eye Health
Help fight or Prevent Cancer
Anti-aging properties
Help fight Bad Cholesterol
Reduce Inflammation
Regulate Blood Pressure
Help aid in Weight Management
Promote Pre-Natal Health
Boost Short-term Memory

How to choose and store Strawberry in general?
- Store whole watermelons in without washing or removing the stems. Arrange them on a paper towel-lined tray, cover with plastic wrap and then refrigerate. Before consuming wash the strawberries under cool water and then remove stems.
- Choose strawberries that are firm, plump, unblemished, free of mold, shiny, deep red color and bright green caps attached.

Some good reads are found here About Strawberry


Cucumber
Health Benefit of Cucumber Juice
Vitamin A
Vitamin B1, B5, B7
Vitamin C
Vitamin K
Magnesium
Potassium
Silicon
Antioxidant
Flavonoids
Tannins
Iron
Calcium
Anti-inflammatory Flavonol
Rehydrates body
Fights heat
Flushes out toxins
Aids in weight loss
Revives the eyes
Stabilizes blood pressure
Helps digestion
Smooths hair, nails, muscle and joint pain
Good for diabetics
Reduces cholesterol
Protect Your Brain
Reduce Your Risk of Cancer
Manage Stress
Maintain a Healthy Weight
Pain-relieving effects
Hangover cure
Promotes joint health
Relieves gout
Arthritis pain
Bone health

How to choose and store Cucumber in general?
- Store cucumber should be stored at room temperature and keep them separately from bananas, tomatoes, and melons, which are all high ethylene producers which cucumber will be sensitive to it.
- Choose cucumber that are bright, even color of skin without dullness or sweating, firm and does not bend. Smaller cucumbers are crisper and have finer seeds.

Some good reads are found here About Cucumber


Click here for our blog page Desserts, & Drink for more recipes. Hope you will be inspired~

Sliced Fish (Red Garoupa) with Ginger Recipe

We had a lot Old Ginger left in our kitchen. Looked back on what fish dishes and decided we would try sliced fish with Ginger. Red Garoupa was used as deary loves Garoupa.

Was wondering how to describe the way we prepared our Old Ginger and stumbled over this interesting informative page, click here. It mentioned a few types of preparation style: Planks, Matchsticks, Minced, Grated.


Fragrance Fried Garlic Ingredients
100g sliced Old Ginger (thin Matchsticks)
4 tablespoons of Sesame Oil

Heat Sesame Oil. Fry the thinly sliced Old Ginger until Golden Brown. Remove and set aside. Use the remaining Sesame Oil to fry sliced fish with Ginger.

Other Ingredients
300g sliced fish (Optional Choice: Red Garoupa)
2 tablespoons Fish Sauce
1 teaspoon Soy Sauce
1 teaspoon Oyster Sauce
1 teaspoon Rice Wine
80ml Water
1 teaspoon Corn Flour (Optional. If you prefer thick sauce pre-mix it with the Water)
1 teaspoon Sugar
Dash of White Pepper
few 1" long Spring Onion
Sliced Chili (Optional)

While the remaining sesame oil is still hot, pour in the sliced fish and let it lightly cook on both sides.

Add in Fish Sauce, Soy Sauce, Oyster Sauce, Rice Wine, Sugar, White Pepper and stir fry.

Finally add in the sliced Chili and Spring Onion for a quickly toss to mix evenly.

Top the dish with the Fragrance Fried Garlic and served.


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Homemade Gift Idea : Chocolate Bark Recipe (with different varieties of flavors and shaping ideas)

Been seeing western folks posting chocolate barks. How lovely and beautiful they look! Last Christmas we decided to have some fun making some for our colleagues.


Basic Ingredient
250g Chocolate of your liking (we'll mention our varieties of ingredients used below)

Basic Step By Step
1. Line 1 pan with parchment paper or grease with butter.
2. Melt Chocolate over stove by bring about an inch of water to a simmer in a small pot. Set a stainless steel bowl on the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Remember to stir chocolate occasionally as it softens. or Microwave chocolate in a large bowl at HIGH 1 to 2 minutes or until melted and smooth, stirring at 45-second intervals.
3. Gently stir in 3/4 of the ingredients you selected from our varieties below.
4. Pour the chocolate on to the prepared pan and spread it evenly.
5. Sprinkle the balance 1/4 of the ingredients.
6. Let stand in the fridge until firm, about 6 hours or overnight.
7. Break or cut into pieces.
8. Store in a cool place up to 3 days or in the fridge up to 2 weeks.

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Below are my creations hopefully it'll inspire you. You may split the base into 2 parts and half the portion as per suggested below for more varieties. Hope you all will love this recipe.

White Chocolate Peppermint Bark
50g of crushed Candy Cane

Dark Chocolate and White Chocolate Peppermint Bark
50g of crushed Candy Cane

Dark Chocolate M&Ms Bark
100g of M&Ms
10g of Snowflakes


Coming Soon~
Brainstorming in progress...


Click here for our blog page Desserts & Drinks for more recipes. Hope you will be inspired~

Melty Pineapple Tarts / Balls / Golf Balls Recipe

This year we tried another version of Pineapple Tart. The Melty Pineapple Tart!


Ingredients for approx 100 balls
1kg Pineapple Paste
360g Salted Butter
110g Condensed Milk
510g All Purpose Flour
80g Full Cream Milk Powder
2 Egg Yolks

Egg Wash : 1 egg yolk

Step 1 For convenience on the assemble part. Shape the Pineapple Jam and layer them with plastic for easier removal. (10g each)
Step 2 Cream Butter and Condensed Milk until fluffy, add in the Egg Yolks one by one and whisk until smooth.
Step 3 Sift the All Purpose Flour. Add in to the fluffed mixture part by part. Slowly a not sticky dough will form.
Step 4 Roll Dough into ball (10g each)
Step 5 Use both palms to flatten a dough. Place a rolled pineapple paste in the middle. Gently bring the edges of the dough together and seal at the end leaving no sight of any Pineapple Paste. To ensure the shape is round, roll it in between your palms to shape it nicely into a ball. Repeat until all done.
Step 6 Pre-heat the oven to 165°C.
Step 7 Apply egg wash with a brush.
Step 8 Bake for approx 23 to 25 mins. Until slightly golden brown then remove from oven.
Step 9 Lastly, ensure that it is totally cool before storing it in a air tight container.


HAVE FUN & ENJOY!!!!!!


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~