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.
Read MoreWe’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.
Read MoreMany 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.
Read MoreIt’s been a month since the Movement Control Order (MCO) officially started. I said ‘officially’ because Rudy and I have been on self quarantine since about 10 days before that, after coming back from our trip to Hokkaido.
I had imagined life under lockdown would allow me a lot more opportunities to try out new recipes, but having no real differentiation between work and off hours, this was surprisingly not the case. Getting groceries did get a bit more challenging, though, so MCO became a good opportunity to clear out the freezer and be creative with whatever ingredients you have on hand.
Found turkey, lamb, and wagyu beef patties. Thankfully I have bread flour and butter. Burgers for dinner tonight, then!
Read MoreWhen making most of the recipes in this blog which calls for chicken stock, I usually go for the quick and easy method by using store-bought stock cubes. However, for or when you have some extra time on hand, or when the flavor of the stock is truly the heart of a dish, here’s a simple recipe for you to make your own batch at home.
Read MoreIt’s been a very long time since Kak’mbang and I made pau. Back when we were still living in Terengganu, every so often we would buy boxes of Blue Key flour and make chicken mushroom pau. Kak’mbang made the filling and I was on dough duty. Freshly steamed buns would then be sent to friends and relatives for their afternoon snack.
Gosh, that was such a long time ago.
Read MoreI wanted to make pandan coconut breadrolls, and naturally the recipe called for pandan extract.
All of the stores I scouted only carried artificial pandan flavour, some with and some without artificial alien green coloring. Mummy does have a lot of pandan growing in her garden, so I might as well set some time aside to make my own extract.
Read MoreWe sometimes need Italian Seasoning for our pastas and such, so if you don’t happen to have any on hand, you can always make a batch of your own using herbs and spices you might already have in your pantry.
This recipe is based on Emeril’s Italian Essence recipe, and used when making Sausage Meatballs with Gravy. As with any spice mix containing onion or garlic powder, which does not keep well at room temperature in this hot, humid Malaysian weather, I always keep this spice mix in the freezer. This should keep it from masuk angin and clumping up.
Read MoreI use this buttery crust for my Steak and Mushroom Pie. One recipe is enough to top one 9-inch round pie. Be patient when rolling it out; at about 1/8-inch thickness there is definitely enough dough for your pie. I recommend rolling the dough out onto a very well dusted, thin, flexible cutting board. You can then flip the board over and gently peel the dough off onto your pie.
The most rewarding moment will be when you hear the beautiful crunch of the freshly baked crust, as you cut into it. Yum!
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