Been ages since we’ve been to IKEA. Window shopping or filling our carts with cool stuff we don’t need is fun, sure, but usually the highlight of our IKEA trips is usually lunch at their cafeteria. We’d order the usual staples like the fried chicken wings, grilled salmon, and of course the meatballs.
Read MoreWanted to make Swedish Meatballs, which called for vegetable stock for making that awesome brown sauce. One could probably buy a box from upmarket grocers like Village Grocer or B.I.G., but it costs close to 10 ringgit for a half-litre box of basically veggie scraps simmered in water. Looking through the ingredients list and seeing stuff like sugar, glucose, and a bunch of chemicals I can’t even recall, I figured I’d make it myself using stuff pulled from my fridge.
Read MoreI really like yakisoba. Back when I was a student living in Nagoya for over a year, every few days we’d walk down the road to the neighborhood supermarket to get groceries, and prepare our own meals in the dorm kitchen. One of the things I’d pick up from time to time was a pack of yakisoba noodles which comes with ready-made seasoning, so whipping up a quick meal of yakisoba was pretty easy.
Read MoreMany many years ago I made this lovely stromboli recipe from 500 Pizzas & Flatbreads. I was still such a newbie back then and my skills were pretty rough, so during my last attempt my stromboli were quite misshapen and uneven. What was certain, however, was how amazingly good these savory rolls were.
Read MoreI love mi kari. I love them a specific way, where the broth is creamy but not too rich or thick, with a good mix of toppings but not overdone or trying too hard. I also like the broth to be flavorful and savory and bursting with umami, which I imagined should come from some form of stock.
Read MoreBeen craving noodles. I generally love soupy noodle dishes and noodles in general, but I never really liked store-bought yellow noodles, or mi gemuk as I liked to call them. I find them to have a very unpleasant aftertaste, and some are so full of boric acid and lord knows what other additives, I really just don’t feel motivated to put any of that in my tummy.
Still, I really wanted some curry noodles, so Kak’mbang suggested we make our own. Found an archived article from Sinar Harian with a decent looking recipe, so I used it as a base.
Read MoreBought a kilo of really nice cod fillets from Seafood Maestro, some I used for the Fish Pie. I still had a few pieces left over, so I trawled the Internet for a recipe which is relatively simple to make, and with ingredients which will allow the flavor of the cod to really shine through. This search led me to discover this amazing blog The Mediterranean Dish, and I have a feeling this won’t be the first recipe I would try out from here.
Read MoreI love apples in my dessert, from pies to cinnamon rolls to of course, doughnuts. I made a version of apple cider doughnuts two years ago and they were very nice, but that version was more of a cake doughnut. I was craving apple-y yeast doughnuts this time around, and I found this interesting recipe by Serious Eats which looked promising.
Read MoreI wanted to make some Swedish Meatballs for the family, which called for this Swedish grill spice mix. This recipe makes a small batch, slightly over two tablespoons, with the inclusion of rosemary suitable for chicken dishes. Omit the rosemary if you’d like your spice mix to be more generic.
Read MoreI’ve been meaning to make apple cider doughnuts, and I already added a box of apple juice in my Tesco cart the other day. Then after a few trips to the doctor’s by different members of the household, I realized I needed to take even more control over what ingredients I use, of what I serve to my loved ones.
We had a whole bunch of apples in the fridge, and I had some extra time on my hands, so I ended up making my own batch of apple cider. The straining process takes a bit of effort, but with my handy pressure cooker, I at least saved quite a bit of cooking time.
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