Wednesday, April 23, 2014

Fried Squid and Pear Pies

My sister, Anita treat me to these delicious food.
 We had this spicy fried squid at a restaurant in the airport. This squid was cooked to perfection. The dipping sauce was a sweet sauce that was really delicious.
These pear pies are cooked by the chef in the kitchen, David, my sister's husband. He loves to bake. The pies are really good.I really had a good time at Anita and David's house. One week was not enough to play with Daniella. She is adorable. Hop on to my other website to see her.

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Sunday, January 19, 2014

Cream Puff

Cream puff is one of my favorite food. But it was not cheap to buy. So, this morning I decided to bake them for myself. The ingredients are simple but the process is a little bit tedious.
Ingredients:
3/4 cup of water
8 tablespoons of unsalted butter
1/4 teaspoon of salt
2 tablespoons of sugar
11/2 cups of all purpose flour
4 large eggs
1 egg for egg wash

Method:
Preheat the oven at 425 degrees F.
Line 2 baking sheets with parchment paper.
In a pot, heat on medium low water, butter and sugar until bubble.

Turn off the stove. Then sifted flour into the pot.
Using a wooden spoon, mix the batter.
Add one egg. Mix it well.
Then add another egg. Mix well.
The batter will be soft after all 4 eggs are incorporated into the batter.
Using a plastic bag, spoon the batter into the bag and cut a small opening at one corner. Pipe the batter into 1 inch size.
Brush the top with egg wash.
Bake at 425F for 10 minutes.
Change the temperature to 300F and cook for another 10 minutes or until golden brown.

Serve by piping butter cream into the cream puff or drizzle with some melted chocolate.

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Saturday, December 21, 2013

Yellow Sweet Rice and Curry Chicken

Once in a while I do like to indulge on delicious asian meal. This yellow sweet rice is easy to cook. The curry chicken as the side dish to this rice was also cook in simplest way.
For the yellow sweet rice:
2 cups of glutinuous rice/sweet rice/sticky rice
1 tablespoon of turmeric powder
1 teaspoon salt
4 cups of water
5 cups of water for soaking

Soak the sweet rice in 5 cups of water for more than 5 hours. Then drain the water.
On low heat, add rice, 4 cups of water, salt and turmeric powder. Cover the pot.
Occasionally stir with a fork.
Cook until all water are absorbed.
Turn off the stove and cover the pot.

For the curry chicken:
4 pieces chicken thighs (Cut into 3 pieces of each thigh)
1 large onion
2 green bell peppers
2 tablespoons of spicy curry powder
1 tablespoon of powdered cayenne pepper
1 tablespoon of grated fresh ginger
2 cups of water
1 teaspoon of salt
1/4 cup of olive oil
A handful of curry plant leaves

In a big pot, heat olive oil on medium.
Fry diced onion, grated ginger, curry plant leaves and bite sized bell peppers until fragrant.
Add chicken and stir until half cooked.
Add curry powder and cayenne pepper
Add water and salt.
Let the curry simmer for 20 minutes.

Serve warm.
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Friday, November 29, 2013

Butternut Squash Cookies

Did you have fun on your Black Friday shopping?
I didn't go out today, but I did yesterday. A lot of store open their black Friday deals on Thursday evening. Honey and I enjoyed our roasted duck with all the side dishes like sweet potato, bread stuffing, pecan pie and greens. He did all the cooking. Around 15 minutes before 8 pm yesterday, I lined up in front of the Bonton store. I've got my black ankle length boot for my daily use. The boot I have, had some hole in the sole. The puddle of water had wetted my sock. It is time to say goodbye to the old boots.

Butternut squash cookies
Ingredients
1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/2 cups mashed, cooked butternut squash
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup raisins
1 1/2 cups chopped pecans
1/4 teaspoon ground allspice
2 1/2 teaspoons baking powder
Adjustment: i am using almond instead of pecans. Original recipe yields 5 dozen

Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large mixing bowl, cream butter and sugars until fluffy.
Beat in the eggs and squash.
 Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended.
Stir in raisins and nuts.
 Spoon onto cookie sheets spacing cookies 2 inches apart.
Bake for 10 to 12 minutes in the preheated oven, until edges are golden.

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Sunday, October 06, 2013

Roasted Pumpkin-Apple Soup

Fall is a harvest season for pumpkin, butternut, and acorn squash. They are also known as winter squashes. Although the produce section in the store will sell butternut squash all year round, at this time, the farmer's market will sell it at a good deal. I love the meaty and nutty yet sweet flavors of the butternut squash. I usually roast the butternut and eat it with some brown sugar and butter. Delicious!
Today, I decided to cook butternut squash mix with apple in a soup.
Ingredients:
 4 cups of butternut squash (roasted)
 1 large apple (core, peel and cube)
 ¼ cup of olive oil
 2 cubes of chicken bouillon
 ¼ teaspoon fresh ground black pepper
1/2 teaspoon powdered dry onion
 1 tablespoon of chopped fresh sage, thyme and rosemary
 2 cups of water

 Instructions:
 Preheat oven to 450 degree F.
Wash and cut the butternut into half, lengthwise.
Put cut-side down and roast the butternut for 40 minutes.
Once cooked and cool, remove the skin and the seeds.
Cut the butternut into cube.
In a big pot, add butternut and apple.
Add ground black pepper, onion, chicken bouillon, water and fresh thyme, rosemary and sage.
Add olive oil.
Cook on medium low until bubbly.
Using handheld blender, puree until smooth.
Serve warm or chill.

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