foodieblog

Monday 26 November 2012

New England Clam Chowder


















Ingredients

4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 cans minced clams

Method 

1. Place diced bacon in large stock pot over medium-high heat. 
2. Cook until almost crisp; add onions, and cook 5 minutes. 
3. Stir in water and potatoes, and season with salt and pepper. 
4. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
5. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. 
6. Cook for about 5 minutes, or until heated through. Do not allow to boil.     
7. Enjoy!     

*Recipe from http://allrecipes.com/recipe/new-england-clam-chowder-i/       

Wednesday 21 November 2012

Toasted Cheese Baguette




















Ingredients

Half a Homemade Baguette
(http://home-cook-dishes-for-family.blogspot.com/2012/03/french-baguette.html)
1 Block of Cheddar Cheese
Black Pepper
Extra Virgin Olive Oil

Method

1. Preheat oven to 180 degrees C
2. Slice baguette into thick chunks, lay baguette on a baking tray lined with parchment paper
3. Grate Cheddar cheese generously over the baguette
4. Season with Black Pepper 
5. Drizzle Extra Virgin Olive Oil over the cheese
6. Toast in oven for 8 minutes
7. Enjoy!  

Friday 16 November 2012

Steam Chicken in Bénédictine D.O.M Liqueur


















Ingredients

Half a Chicken, Chopped to pieces
4 slices of Ginger, shredded
1 Tbsp Gou Qi Zi
5 Tbsp Bénédictine D.O.M Liqueur
1 Tbsp Light Soy Sauce
1 Tsp Salt
Dashes of Sesame Oil 

Method

1. Marinade chicken pieces with salt for 1 hour
2. Arrange Chicken in a dish, arrange ginger and Gou Qi Zi over the chicken 
3. Drizzle the Bénédictine D.O.M Liqueur and Light Soy over the chicken
4. Add some dashes of sesame oil for flavour
5. Steam for 20 minutes
6. Enjoy! 

Sunday 11 November 2012

Luncheon Meat Burger with Roasted Potatoes


















Ingredients

1 Hamburger Bun per pax
1 Thick slice of Luncheon Meat per pax
5 baby potatoes per pax
1 block of Cheddar Cheese
1 Tbsp Dijon Mustard
1 Tbsp Mayo
Extra Virgin Olive Oil
Salt and Pepper to taste 

Method

1. Boil Potatoes in water for 5 minutes
2. Preheat oven to 200 degrees C
3. Mix the potates in generous lugs of Extra Virgin Olive Oil and season with Salt and Pepper
4. Roast for 50 minutes till skin crispy and flesh soft
5. Heat up frying pan and fry luncheon meat on both sides till golden brown.
6. Mix mustard and mayo together, spread the buns with the mustard mayo. 
7. Place luncheon meat on bun, grate cheese over the meat.
8. Serve with potatoes
9. Enjoy!  

Tuesday 6 November 2012

Stir Fry Potatoes with Minced Meat (馬鈴薯燉肉)


















Ingredients

3 medium Potato, Peeled and cut to thick slices
200g Mince Meat
2 Tbsp Light Soy
2 Tbsp Dark Soy
1 Tbsp Chinese Cooking Wine
1 Tsp Sugar
1/2 Cup Water
Oil

Method

1. Heat up oil in wok, stir fry potatoes for 10 mins. Put aside.
2. In same wok, stir fry the meat till all turn white, add in the Light soy, Dark Soy, Wine, Water and Sugar
3. Add in the potatoes and bring the sauce to a simmer
4. Simmer for about 10 mins till the potatoes are soft and sauce is starchy
5. Enjoy! 

Thursday 1 November 2012

Roast Half Chicken with Potatoes in HappyCall Pan


















Ingredients

Half a Chicken
1 Tbsp Pepper Powder
1 Tbsp Thyme
1 Tbsp Oil
4 Baby potatoes, halved

Method

1. Mix Pepper powder, Thyme and oil together.
2. Rub the mixture all over the chicken
3. Marinade for at least 2 hours
4. Heat up Happycall Pan.
5. Place chicken, skin side down together with the potatoes and cover the lid
6. Once you see steam coming out from the happycall pan, the chicken and potatoes are just cooked through.
7. Flip the pan and wait for another 5 mins before removing from heat.
8. Enjoy! 
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