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May 2020

Viewing posts from May , 2020

Shrimp Rolls

I made a batch of New England Hot Dog Buns the other day and only used half, and I wanted to clear them out while they are still fresh. New England hot dog buns are the bread of choice for lobster rolls, because of their soft texture and ever so slightly sweet taste. They are also incredibly milky and buttery, which was why I chose to make them even for regular hot dogs.

Since I have more rolls leftover, why not make something they are originally intended for? Okay technically I’m not making lobster rolls, but I have a bag of shrimp in the freezer that needs cookin’ and eatin’, so here goes.

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Chinese Stir-Fried Tomatoes and Eggs

I usually leave our daily meals to Kak’mbang who is an amazing cook (but of course she denies it for some reason), where we usually have a few meat, veg and/or egg dishes with plain white rice. On rare occasions I contribute a dish to the table, and today I made a simple egg dish.

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Breadmaker New England Hot Dog Buns

We’re still mostly under lockdown due to the Conditional Movement Control Order (CMCO), and I had a lot of time on my hands so it was high time to clear out the freezer again.

Found gourmet lamb sausages bought from B.I.G. some time ago, so why not have some hot dogs for dinner tonight?

Here’s an amazing recipe based on the one by The Flavor Bender, modified for the breadmaker and also using less specialized tools.

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Molo (Filipino Dumpling) Soup

I generally cannot refuse dumplings of any variety, be it steamed, fried, boiled, served as dim sum or in soup, just name it. Dumplings are simply the best comfort food for me, especially served in steaming bowls of hot soup on cold rainy days.

Found out about molo, a Filipino dumpling soup dish, from a colleague. Coincidentally Kak’mbang also stumbled upon the recipe for it on YouTube, specifically the one by LittleChef Asia.

My version of the recipe of course uses chicken instead of pork, and I’ve also written it to include making the chicken stock/broth from scratch.

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Ramadan Cooking: Nasi Daging

It’s Ramadan, and the Movement Control Order (MCO) is in effect resulting in the surge of home cooks, so there are tons of yummy looking recipes flying around on the Internet.

The Bestie shared this Nasi Daging (beef rice) recipe from daridapur.com, and it looked simply amazing. I’ve had nasi daging several times in the past, but there was always something missing. The rice was not flavorful enough, or the beef was too tough… basically I was never blown away by what I sampled, no matter how yummy nasi daging sounded conceptually as a dish.

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Ramadan Cooking: Prawn Panzerotti

Got some really good saltwater shrimp from Everfresh the other day, and I was looking for more ideas for simple meals for sahur during this Ramadan.

I’ve made steamed buns and burger buns using my Kenwood BM450 breadmaker, so now I’m revisiting very old pizza recipes using the new equipment I have on hand.

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Breadmaker Calzone Dough

Many years ago I got into a pizza-making craze, and I made many different types of pizzas and calzones almost every weekend. After that other crazes followed, and I just simply stopped making pizzas altogether.

This Ramadan I finally dusted off my old pizza cookbook to make Prawn Panzerotti, a dish I tried many many years ago before I started blogging my cooking adventures. This recipe requires a batch of calzone dough, which I have now modified for making in my Kenwood BM450 breadmaker using the Pizza Dough program.

Based on the recipe from 500 Pizzas & Flatbreads.

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