Viewing posts from the CookingFest category

Homemade Mexican Chicken Chorizo Sausage

Been wanting to make my own sausages for ages. The recipes I like to try out, usually from Emeril Lagasse, often call for different kinds of sausages, (Spanish or Portuguese) chorizo, andouille, or Italian (both hot and sweet). Sweet Italian sausages are still relatively easier to find, but not so much for the rest. In fact, I’ve never seen halal andouille anywhere. Add to that my new-ish resolution to take better control of what goes into the food I feed my family, so I finally got around it today.

This is a recipe for Mexican chorizo, based on the recipe from Honest Cooking. It’s usually not stuffed into casings, but I really wanted to start building my sausage-making skills, so I decided to stuff ’em anyway.

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Make Your Own: Fish Stock

When I order fish and seafood from @faharseafood I usually ask for the grouper to be filleted, and the fillets will be delivered along with the head and bones. After a few rounds of orders, I accumulated quite a few sets of these, and I felt that it would’ve been such a waste to just throw them away. So I decided to do what I usually do when given a bunch of bones from any animal: make stock.

This recipe based by the one from Hank Shaw interestingly uses typically East Asian ingredients like konbu and dried mushrooms, to infuse a huge load of umami into the stock. I subbed the white wine with rice vinegar diluted with white grape juice, and I feel that this makes the stock less fishy yet packed with flavor.

Will be making quite a few dishes to use up the stock in the next few weeks.

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Ramen Eggs (Ajitsuke Tamago)

Having made the chashu as part of the toppings for my ramen, next thing to make are the eggs. I used the leftover chashu braising liquid as a marinade, but if this is not available and you simply want to make the eggs on their own, you only need just a few ingredients. Got the from-scratch recipe from Soonkyeong Youngest, modified with permissible ingredients.

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Chicken Chashu for Ramen

We were gifted a set of DIY ramen, which came with 5 portions worth of noodles, broth paste and chili seasoning. I’d like to prepare this for the family, but obviously I shouldn’t waste the opportunity by serving a bowl of noodles in soup and nothing else. Toppings were definitely required.

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Breadmaker Kicked-up Dinner Rolls

I wanted some bread to go with the Honey-butter Baked Chicken I made, so I decided to make some of my own.  These fluffy, buttery dinner rolls are not too sweet or flavorful on their own, great for soaking up pot roast gravy or soups.  I just wish I had some soup or gumbo to go with these!

Based on the recipe by Emeril Lagasse. Updated on 26 Dec 2020 with new pictures. I’ve also modified the recipe for the breadmaker and added a few shortcuts.

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Swedish Meatballs

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.

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Make Your Own: Vegetable Stock

Wanted 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.

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Chicken Yakisoba

I 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.

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