foodieblog

Wednesday 30 November 2011

MeatBall in Ragu Bolognese with freshly chopped Parsley

















Ingredients

250g Good quality Mince Beef
1 Bunch fresh Parsley, roughly chopped
2 White Button Mushrooms, diced
1 Onion, Finely Chopped
2 Cloves Garlic, Minced
Salt and Pepper to taste

Ragu Bolognese

5 Tbs Extra-virgin olive oil
3 Tbs Butter
1 Carrot, finely, diced
1 Onion, diced
1 stick Celery, finely diced
1 clove Garlic, sliced
250g streaky bacon, ground
50g Tomato paste
1 Cup milk
1 Cup White wine
Salt and Pepper
Parmesan Cheese for grating

Method

1. Sweat Onions and garlic with mushrooms over low heat for 10 mins
2. Mix the mixture into the mince beef and add salt and pepper to taste.
3. Marinade for 2 hours.
4. Pan fry the meatballs (Makes 12) till 90% cooked.
5. Meanwhile, make the bolognese sauce.
6. Once meatballs are 90% done, add them into the bolognese.
7. Cook over low heat for 5 mins
8. Scatter freshly chopped Parsley over them
9. Enjoy!
Ragu Bolognese

1. In a saucepan, heat the olive oil and butter over medium heat. 
2. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
3. Add the bacon into the vegetables.
4. Add the tomato paste, milk, and wine and simmer for 1 hour.
5. Season with salt and pepper, to taste, and remove from the heat.

6. Done.

Sunday 27 November 2011

Chocolate Cupcakes



















I tried this recipe after watching "The Neelys" on Food Network Asia. After scribbling down the recipe, i went out, bought the ingredients and followed it through.

I'm submitting this to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog. 

You can see the rest of the entries here 

Ingredients:

1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1/4 cup whole milk, room temperature
1/4 cup coffee, room temperature
1 teaspoon vanilla extract

Method

1. Preheat the oven to 180 degrees C.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt.
3. In a large bowl, beat the butter and the sugar together until light and fluffy.
4. Slowly beat in the eggs, 1 at a time.
5. Mix together the milk, coffee, and vanilla in a measuring cup. 
6. Add 1/2 the dry ingredients to the butter mixture, beat to combine, then add the milk- coffee mixture and continue to beat, then add the remaining dry mixture. The mixture will look thick and airy.
7. Using an ice cream scoop, fill each cupcake liner 3/4 way full. 
8. Bake about 20 minutes. 
9. Remove the cupcakes from the oven to a wire rack and let cool.
10.Enjoy! 


Friday 25 November 2011

Bulggogi Chicken Chop with Fettuccine in Alfredo Sauce

















Ingredients

1 Chicken Chop, marinated in Korean Bulggogi sauce
1 Pkt Fettuccine

Alfredo Sauce

120g Butter, melted
1 Cup heavy cream, warmed
3/4 Cup freshly grated Parmesan cheese, or more if you want it thicker
Salt to taste
1/4 Tsp freshly ground pepper

Method
1. Pan fry chicken chop till done.
2. Cook Fettuccine in boiling water till required done-ness (11 mins for me)
3. Mix the Alfredo ingredients in a pan on low heat, throw in Fettuccine  when done.
4. Mix the sauce well with Fettuccine  and plate it with the chicken chop.
5. Enjoy!

Wednesday 23 November 2011

Fry Red Snapper without Oil using HappyCall Pan

















Ingredient

1 Red Snapper
Salt and Pepper

Method

1. Heat up HappyCall Pan on medium heat
2. Place fish into pan, cover and fry for 8 mins
3. Flip over and fry for another 4 mins.
4. Enjoy!

Saturday 19 November 2011

Red Snapper Fillet Fettuccine in Ragu Bolognese

















Ingredients

2 Red Snapper Fillets
1 Pkt Fettuccine 
1 Lemon, cut into wedges
Pepper
Oil

Ragu Bolognese

5 Tbs Extra-virgin olive oil
3 Tbs Butter
1 Carrot, finely, diced
1 Onion, diced
1 stick Celery, finely diced
1 clove Garlic, sliced
500g mince Beef,
500g mince pork
250g streaky bacon, ground
50g Tomato paste
1 Cup milk
1 Cup White wine
Salt and Pepper
Parmesan Cheese for grating

Method

1. Season fillets with salt and pepper
2. Boil water in a pan, cook Fettuccine with pinch salt and few drops of oil
3. Meanwhile, pan fry fillets, skin down for 4 mins on medium heat and flip over and fry 1 min
4. Once Fettuccine is done, drain and mix with Ragu Bolognese (See below)
5. Plate Fettuccine and fillets, serve with lemon wedges
6. Enjoy!

Ragu Bolognese

1. In a saucepan, heat the olive oil and butter over medium heat. 
2. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
3. Add the beef, pork, and bacon and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. 
4. Add the tomato paste, milk, and wine and simmer for 1 hour.
5. Season with salt and pepper, to taste, and remove from the heat.
6. Done.

Tuesday 15 November 2011

Parsley Biscuits

















Ingredients

2 Cups Plain Flour
1 Tbsp Baking powder
1 Tsp Salt
1 Tsp Sugar
113g unsalted Butter, diced
180ml Evaporated milk
1/2 cup chopped fresh Italian Parsley leaves
1 egg mixed with 1 tablespoon water

Method

1. Preheat the oven to 200 degrees C.

2. Combine the flour, baking powder, salt, and sugar in a bowl 
3. Add the butter and mix on low speed until the butter is the size of small lumps.
4. Add the evaporated milk and mix until just mixed.
5. Add the parsley and mix until just combined.

6. Dump the dough out on a well-floured table top and knead lightly into a rectangle 3/4-inch thick. 
7. Cut out rounds with mouth of a glass and place on a baking tray lined with baking paper. 
8. Brush the biscuits with the egg wash.

9. Bake for 21 minutes, until the tops are browned and the insides are firm. 
10. Enjoy!

Sunday 13 November 2011

Boneless Chicken Drumstick with Mayo-Egg Yolk Sauce using HappyCall Pan

















Ingredients

2 Boneless Chicken Drumsticks
Pinch of Salt and Pepper
Dash of Cooking wine
1 Egg Yolk
1 Tbsp Mayo
1 Tbsp Oil
10 Cherry tomatoes, halved

Method

1. Marinade Chicken with Pinch of Salt and Pepper and Dash of Cooking wine for 1 hour
2. Heat up the Happycall Pan with 1 Tbsp Oil on low heat
3. Lay Chicken skin down and cover the pan.
4. In the meantime, mix egg yolk and mayo with pinch of pepper well
5. Once you see steam from the outlet, the chicken is ready.
6. Serve with cherry tomatoes and drizzle sauce over the chicken
7. Enjoy!

Friday 11 November 2011

Tofu with mince meat and egg

















Ingredient

2 Eggs, beaten
1 Egg Tofu
200g Mince Meat
2 Tbsp Oyster Sauce
4 Tsp Light Soy
Pepper to taste
Cooking Oil

Method

1. Slice egg tofu to 1 cm thickness and deep fry them. Set aside when golden brown.
2. Heat cooking oil in wok, stir fry the mince meat
3. Once the meat is 80% cooked, drain the meat from the juices.
4. Re-introduce the meat back to the wok, add in oyster sauce and light soy and tofu
5. Pour in the eggs
6. Once eggs solidify, Remove from wok and season with pepper
7. Enjoy!

Sunday 6 November 2011

Beef Stew with Daikon and Carrots

















Ingredients

500g Stewing Beef, Cut into cubes
1 Large Daikon
2 Medium Carrot
4 Shallots, roughly chopped
4 cloves Garlic, sliced
3 slices Ginger
2 Bay leaves
2 Tbsp Sherry (or you can use any cooking wine)
1 1/2 Tbsp Oyster sauce
1 Tbsp Light soy sauce
3/4 Tbsp Sugar
2 Cups Beef broth

Method:
1. Heat a wok with some oil to saute the ginger, shallot and garlic. 
2. Sear the beef on all sides.
3. Deglaze the beef with sherry.
4. Add bay leaves, carrot, daikon, oyster sauce, light soy and beef broth.
5. Simmer, uncovered for 3 hours, till beef turns nice and tender.
6. Enjoy! 

Friday 4 November 2011

Steam Meat in Squid


















Ingredients

1 Medium size squid
100g Minced pork
1 Egg
¾ Tsp Sugar
¼ Tsp Salt
¼ Tsp White pepper
½ Tsp Minced ginger
Some Corn
2 Tsp Sesame oil
1 Tbsp Hua tiao jiu (chinese cooking wine)

Method

1. Clean and remove internal parts of squid. Remove skin of squid and cut in 1″ thickness. Cut up the tentacles and put aside.
2. Marinate minced pork with egg, sugar, salt, white pepper and minced ginger. Add in the chopped tentacles. The texture should be a bit runny.
3. Spoon meat mixture into prepared squid, garnish with corn and place onto steaming pan
4. Cover with cling wrap and keep in fridge for ½ hr.
5. Have steamer ready at medium high heat and steam for 8 minutes.
6. Enjoy!

Wednesday 2 November 2011

Kuih Bahulu (鸡蛋糕)


















Ingredients:

2 Eggs
60g Sugar
1/2 Tsp Vanilla extract
60g Flour
1/4 Tsp Baking powder

Method:

1.  Beat eggs until light and frothy, about 2 minutes.
2.  Add in sugar and vanilla.  Beat until thick and yellow.
3.  Add in sifted flour and baking powder and blend well.
4.  Preheat oven to 200 degrees C.  Grease the mini muffin tin with cooking spray.
5.  Scoop batter by tablespoon into mini muffin tin evenly until it reaches the top, not too much.
6.  Bake for 7 minutes or until golden brown.  
7.  Enjoy!
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