November 2014

Viewing posts from November , 2014

Potluck: Smoked Chilli Scalloped Sweet Potatoes

For the Thanksgiving potluck party with the MSS gang, besides the Cornbread and Sausage Dressing I also made this super simple sweet potato dish, which only uses three (yes, three) ingredients yet is so yummy.  The only tricky part is finding the chipotle pepper paste here in KL, and omitting it altogether isn’t exactly a good idea (so we’re down to two ingredients? Lol), but I managed to find a small bottle at Cold Storage.  Good luck!

Based on the recipe by Bobby Flay.

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Potluck: Cornbread and Sausage Dressing

So last Thursday the Monday Show Singers gang threw a really fun Thanksgiving party at the studio, which is to also celebrate Ben Lin’s birthday (have a good one Ben!) and Mike Parks’ going away to New York (we’ll miss you!).  It was a pot luck party and everybody brought something, and everything was really good.  We ate and sang and danced, and all was good with the world.

I decided to contribute dishes that would suit our Thanksgiving theme, so I decided on this Cornbread and Sausage Dressing and also some Smoked Chilli Scalloped Sweet Potatoes.  The stuffing was relatively simple and inexpensive to make, yet quite yummy.  Do give it a try!

Based on the recipe by Emeril Lagasse.

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Weekend Cooking: Sweet Honey Cornbread

I was writing a draft of a different recipe I planned on making soon, and when looking for tips for making good cornbread, I stumbled upon this simple but yummy looking recipe on  I’ve tried several different cornbread recipes before and didn’t find one that I particularly liked, but this one was amazing.  Despite using whole wheat flour (which usually makes stuff taste and feel like you’re eating a cardboard box), the bread stayed moist and had amazing texture.  With just the right amount of sweetness, it can be paired with sweet honey and butter yet will not be out of place with savoury chilli.

Oh, all that honey in the bread will also make your kitchen smell delicious.  Definitely a keeper!

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Weekend Cooking: Mary Ryan’s Chicken Pie

This one has been on the back burner for a while (yes the kitchen expression was deliberate. Haha!), but I finally had all the ingredients and equipment I needed on hand.  I totally underestimated how much time it would take to make these, so what was originally supposed to be last night’s dinner ended up being breakfast instead.  The results were extremely rewarding nonetheless.  Yum!

I recommend making the filling ahead and letting it cool down completely in the fridge.  Filling the pies itself is highly labor intensive and time consuming, so staggering the workload a little will make it easier on us when making this.

Based on the recipe by Chef Wan.

Updated on Jul 2, 2017 with new photos and notes.

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