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Portuguese Duck Rice

I was eating meh duck rice the other day, then remembered the whole duck I had in the freezer. I wanted to try making my own duck rice at home, so I started looking around for (Chinese-style) recipes, only to stumble upon this interesting Portuguese version. The ingredients and steps were quite simple, so I decided to give it a try.⁣

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Sweet & Sour Chicken Luncheon Meat with Potatoes

Recently Rudy ordered a few items from Lolili’s Delights, which sells halal Chinese delicacies like bakkwa, chang, stuff that was completely inaccessible to us in the past. Among the few things we bought was the luncheon meat, and I wasn’t sure how best to use it.

Searched online and found this really simple, yummy recipe by Spice n’ Pans. Just watching this video and imagining how comforting this dish might be made me want to make it right away, so here we are.

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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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Weekend Cooking: Sausage Meatballs with Gravy

This was a recipe I made a long, long time ago for Hari Raya celebrations, and at the point of time I haven’t started blogging my culinary exploits just yet. The recipe is from Emeril’s Potluck, and as you probably can imagine, this makes a potluck-sized batch.

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Steak and Mushroom Pie

When I first started cooking I basically had one go-to chef for most recipes I wanted to try – Emeril Lagasse. In the beginning I focused more on so-called Western dishes – pies, pasta, and casseroles – and one of my earliest attempts on pies was this steak and mushroom pie.

Last time I followed the recipe to a T (non-alcoholic ingredient substitutes aside), but this time, with more experience I’ve given it my own spin and also used my Philips electric pressure cooker to ensure the meat is tender and succulent.

Be sure to use a deep dish pie pan for this, as there is a lot of filling. The crust is wonderfully crispy, and its buttery aroma will fill your kitchen as the pie bakes in the oven. The tender beef and crispy beef breakfast strips is super hearty, perfect when paired with crusty country bread. Enjoy!

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Weekend Cooking: Prejean’s Potato Salad

I’m on a short break before starting a new job next month, and Kak’mbang has gone back to Terengganu and will only be back at the end of the week.  We’ve been eating leftovers and takeout for the past few days, so today I made Smoked Duck and Sausage Gumbo for dinner, for a change.  The gumbo recipe was based on the one made by a restaurant called Prejean, and it is often enjoyed together with their potato salad.

The first time I made the gumbo I didn’t bother with the potato salad, but since today I had more time I wanted to try it out.  The potato salad was great on its own, but when mixed with the gumbo the tangy flavor of the relish and mustard went so well with the gumbo’s rich, smoky flavor.  So so good!  Definitely a winning combination.

Based on the recipe from Saveur.

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Ramadan Cooking: Peri-peri Sausage Rolls

Ramadan mubarak, everyone! I can’t believe a year went by so fast.  Since I get off work an hour early, again I try to make small dishes like appetisers and snacks for breaking fast.  I still have a few bottles of Nando’s PERi-PERi sauce in the larder, so I looked through their website for ideas.  These sausage rolls looked so yummy, so away I went to Ben’s Independent Grocer during my half-hour afternoon break to buy what I needed.

A few things I did for this recipe: I used chicken cheese sausages and breadcrumbs with Italian herbs, and I think this made the rolls “taste like pizza”.  I also used Italian flat-leaf parsley instead of English (I wasn’t sure which one I was supposed to use until I came back and watched the video), which had a stronger flavor I didn’t fancy too much, so I’ll use English parsley next time.  In the spirit of Ramadan I gave the dish a slight Middle Eastern twist and used habbatus sauda in place of black sesame seeds.

Mind you this recipe makes quite a lot of filling, and depending on how big your bread is you might end up with multiple rolls instead of just one as stated in the original recipe.  I used Massimo white sandwich loaf, and ended up with four rolls in total.

Overall this was a delicious snack, great for moreh and sahur, as well as for potlucks and afternoon tea.  Give it a try!

Based on the recipe by Nando’s UK.

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Weekend Cooking: Paella

Tesco had some good shrimp and mussels in stock, and I really wanted to take my lovely Le Creuset casserole (thanks Tiff!) for a spin, so I decided to try making and perfecting a paella recipe.

I’ve made this twice now, but am still not fully satisfied with the results.  The first time I felt that the meats were not adequately seasoned and there was just way too much rice.  The second time, I used a bit too much liquid so the rice turned out a bit mushy.  Flavor-wise I think the rice was nice, but I really need to get the rice to liquid ratio right.

The following recipe has been tweaked with my notes on what I’d do differently next time.  From the base recipe I added a few more herbs to the stock mixture, and salt the chicken and shrimp a little for a bit more flavor.  I found using beef bacon resulted in a less salty dish and additional salt might be required, so I tried smoked chicken breast and it gave a nice smoky taste to the dish.  I also chopped my onions and bell peppers using a food processor, for a finer cut as well as to save me a lot of time. I’d use a spicier sausage next time, though, for a bit more kick.  Italian just tastes too herby and mild for me.

Try it out!

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Weekend Cooking: Sausage and Chicken Jambalaya

After cycling through quite a few Middle Eastern dishes of late, I decided to revisit some of the old recipes I made but never got around to properly document.  This jambalaya recipe based on the one by Emeril Lagasse was particularly nostalgic for me, because this was one of the first dishes I made when I started cooking at home about 6 or 7 years ago.   There was a time when Kak’mbang going back to our hometown meant having takeout or delivery every day.  This dish was my first home cooked dinner for my family, and it was the start of many many more thereafter.

This dish is fairly foolproof and not difficult to make. All you need is patience, because you’ll be spending around 40 to 45 minutes stirring the stuff in the pot almost non-stop.  The result is a light, healthy one-pot meal, great for potlucks and gatherings.

The ingredients aren’t anything too fancy either – I usually get my Italian sausages from B.I.G. lately, but I used to frequent Village Grocer and I think theirs actually taste better.  Village Grocer also carries chicken Chorizo sausages as far as I know, and you can use that for a slightly spicier flavor.  Unlike commercially packed, mass market sausages which are very firm (and cooked, I’m guessing), premium sausages like those at B.I.G. or Village Grocer or the ones by Victoria Crest are raw and therefore can be quite challenging to slice when thawed.  I usually prefer to slice them when frozen to maintain their shape.

Enjoy!

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