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Shrimp and Turkey Ham Jambalaya

Wanted to do another round of clearing up the freezer and larder. I found my stash of turkey ham and happily about half a liter of homemade shrimp stock in the freezer, and there was a can of whole peeled tomatoes in the larder. Dug through my fridge and found all the necessary ingredients for this jambalaya recipe by Emeril Lagasse, so this was what we had for lunch today.

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Momo (Nepali Dumplings)

So I was talking to my colleagues at work about food and dumplings and yummy stuff to eat, when Shu mentioned momos. Momos are Nepalese dumplings, she said, and you eat them with chutney.

To me, that sounded simply wonderful. I have always loved dumplings, and I also thoroughly enjoy making them especially the pleating part which I find most therapeutic. However, the dumplings I’m used to have always been the East Asian variety (mandu, wonton, gyoza), and I’ve tried Filipino molo which isn’t too different either. Now here I was, presented with a more exotic variety of dumpling, filled with flavorful spices and herbs like cumin and coriander and cilantro, and I simply couldn’t wait to experience it.

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Breadmaker Kayu Keramat

Growing up in Terengganu, one of my favorite afternoon tea snacks was kayu keramat. Literally translated as ‘sacred stick’ (don’t ask), it is basically a lightly sweet fried dough. A local doughnut, so to speak.

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Steamed Banana Buns

Saw this recipe on Youtube a few weeks back. Everything was in Chinese, but the ingredients and the concept shown was enough for me to imagine how tasty these buns might be.

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Make Your Own: Garlic Ginger Paste

Been making Indian and Nepali food of late, so it is always handy to have a jar of ginger garlic paste on hand. This recipe makes about a cup of paste, for use in your yummy briyani, curries and even Nepali momo.

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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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