Beef wrapped asparagus

::Beef wrapped Asparagus::
(Makes 12-13 rolls)


1 packet of beef shabu shabu (defrosted)
1 packet of thin asparagus (cut in halves)
1 tablespoon of vegetable oil
Toothpicks


Directions:

1. Gently separate one slice of beef and place onto board and fold the beef into half lengthwise.
2. Take three sticks of asparagus and place at the end of the beef.
Roll it and secure with a toothpick. Repeat till all is done.
3. Heat up oil in pan and place the rolls cook till both side and golden brown. Serve hot.

Sundays Pancakes

::Sundays Pancakes::

(Makes 8)

Perfect sundays pancakes.. You can add blueberries, bananas, prunes which ever you prefer.

Here a basic simple no hassle recipe. Enjoy..

Ingredients:

4 eggs

115 grams plain flour

150 ml milk

1 teaspoon of baking powder

Pinch of salt

Directions:

1. Separate the egg whites and yolks in 2 bowls.

2. Sift the flour, baking power and salt into the yolks and add in the milk.

Mix well into a smooth thick batter..

3. Whisk the whites with salt with an electric mixer on high speed till form stiff peaks and fold into batter.

4. Make sure mixture is smooth. Heat a non stick pan and drop a small knob of butter.

Place a good amount of batter according to you preference of size.

5. You can add in your choice of fruit onto pancake before flipping it over.

6. Once sides are golden brown, transfer to plate.

7. Repeat the step till all batter is finish.

8. Enjoy it with your favourite maple syrup, honey, nutella or jam...

Polish Peirogi

::Peirogi::

(Makes 28 large peirogi)

Here is my very first attempt in making one of my husband's favourite Polish food. I love to make him feel like home. To be able to enjoy his childhood favourites. Peirogi is very similar to curry puffs but differs in the dough ingredients. Peirogi needs to be boiled then pan fried. I was very lucky with my first try and i choose to have mince fillings in stead of potato and cheese. It was a hit..

Ingredients:

A: Dough

3 cups of all purpose flour

200 ml sour cream

3 eggs

1 teaspoon baking powder

Good pinch of salt

B: Fillings

250 grams mince

2 small onions (chopped)

1 tablespoon maggi seasoning

Dash of crushed chili

1 tablespoon vegetable oil

C:

2 tablespoons butter

1 medium onions (chopped)

Directions:

1. Sift flour, baking powder and salt together in a large mixing bowl.

2. Beat the eggs and sour cream together till smooth and pour in mixture with

the flour and combine till dough comes together.

3. Knead lightly on a lightly floured surface till stickiness is gone and dough is firm ans smooth.

Wrap in plastic and refrigerate for 20-30 mins.

4. Heat up oil in pan and saute the onions and mince for 2-3 mins.

Season well and cook for another 5 mins. Set aside to cool.

5. Take dough out of fridge and let it rest in room temperature for 5 mins. Cut dough in half and roll out dough to 1/8 inch thickness on a lightly floured surface. Cut into 3 inch rings. I use a drinking glass, make sure you lightly floured the rim of the glass so it won't stick with the dough.

6. Place a small spoonful of fillings into the centre of each round.

Press the edges together and seal it with tines of forks.

7. You can choose to cook you peirogi right away or you can refrigerate them

(uncooked) for several days for freeze it for several months.

8. Boil peirogi a few at a time in a large pot of boliing water with a pinch of salt.Once peirogi is done it will float (about 5-7 mins) remove with slotted spoon,rinse with cool water and let them dry.

9. Saute onions with the butter in a large frying pan for 5 mins.

Finally add in the and fry till lightly crispy and golden brown and serve.

Black pepper beef & Vegetables..

Black pepper beef & vegetables...
(Serves 2)


250 grams of stir fry beef
1 small broccoli (cut in smaller pieces)
1 medium carrot (sliced into 1 cm rings)
1 medium onion (sliced)
1 clove garlic (chopped)

1 tablespoon freshly ground black pepper
1 tablespoon light soya sauce
1 teaspoon maggie seasoning
1 teaspoon cornflour + 1 tablespoon cold water
Salt
Vegetable oil for stir frying


Directions:

1. Heat oil in a medium frying pan.
2. Saute the onion and garlic for 1 minute.
3. Throw in the beef, carrots, pepper, soya sauce and seasoning mix well till beef is cooked.
4. Once the beef is cooked finally add in the broccoli, the cornflour mixture and salt.
5. Stir till all is well combined and serve hot with steamed rice.

::Beef Bersaola::

I had an incredible weekend last week. I had all my best friends from all parts of the world in Singapore with me. It was a second celebration for the new year. I organised an amazing group dinner at one of my new favourite Italian restaurant called Osvaldo. Been there a few times already in the past 2 months.


At the dinner, i wanted to try something new for me. So i came across something an antipasti "Beef Bersaola". I tried it and i am in love with it. So i did my little research on it to find out just more about this amazing piece of beef.


It is basically an air-dried salted beef that has been aged for 2-3 months till it turn dark red and hard. It made from Top (inside) round. It's normally lean and tender with a sweet musty smell. (Got this off the wikipedia).


It usually sliced thinly like paper and serve at room temperature. Serve with salad and drizzles of olive oil. Yuuuuuuuuuuuum...

Gnocchi with butter and basil.

Gnocchi with butter and basil.

(Serves 2)

Here is very very easy recipe which i did when i was in Milan. So sick of eating out so i stir this up.

It's delicious.

Ingredients:

1 packet of gnocchi

2 tablespoon butter

1 clove garlic (finely chopped)

A sprig of fresh basil

Freshly grated Parmesan cheese

Salt

Olive oil

Directions:

1. Boil gnocchi in boiling water along with a good pinch of salt and a drizzle of olive oil for 3 Min's

till it starts to float. Drain and run with cold water so it doesn't stick and set aside.

2. Melt butter and throw in the garlic stir for 30 seconds.

3. Add in the gnocchi and basil toss gently for 1-2 min. Transfer to plate.

4. Sprinkle a good amount of Parmesan cheese and enjoy it hot.

::My new diet::

This brand new year i totally started with a BANG. I just got my new In-Ovation C Braces. Woooooow i am totalllly mesmerised with it. I spent a longer time in front of the mirror. Inspecting and exploring this amazing new creation. It's simply amazing. Soooooo that means i have to change my diet almost totally. I have to be on soft food till i am be able to master the skill of eating with my braces. As for now i am a clutz.. So it going to be pretty interesting the cook that i have on my list. I am actually more excited to be able to cook them. Things that i don't normally crave. Sooo it like a huge experiment for me and my braces. Trying to be very positive focus on my dream of having beautiful straight smile...:) So do watch so some new recipe which are braces friendly. Maybe i could help others with braces to enjoy their food too..

Love,

Nam

Meatballs and Pasta

Meatballs and Pasta.

Ingredients:

A

250 grams of mince

2 cloves garlic (crushed)

1 teaspoon of dried parsley

1 tablespoon of grated Parmesan cheese

Pinch of chili flakes

Salt

Pepper

Oil for shallow frying.

B:

See pasta sauce recipe.

C:

200 grams of linguine

Olive oil

Salt

Directions:

1. Add all ingredients in A. Mix ans season well. Marinate in refrigerator for 30 Min's.

2. Make you pasta sauce B.

3. Boil ingredients C in boiling water together till pasta is cooked.

4. Make 11/2 inch meatballs and gently brown them in oil.

5. Once meatballs are browned drain oil and stir in gently into the pasta sauce.

6. The pasta should be ready and drained. Pour in the pasta together with the

meatballs and sauce and toss gently.

7. Top with grated parmesan and serve hot.

Roast turkey...

Roast Turkey..

Here is the simplest turkey recipe which i got from my Kitchen Lover.. Jamie Oliver. I changed the stuffing ingredients here and there and i don't eat pork or ham. For those of you who been so afraid to do a turkey thinking its a messy and a huge hassle . You're very wrong. Here is one which i find truly easy to do..


Ingredients:

A:

8- 10 pounds of Turkey (defrosted)

B:
50 grams butter
1 sprig of fresh sage
2 cloves of garlic
1 handful of dried apricots (chopped)
4 sticks of celery (chopped)
2 medium red onions (chopped)

C:
1 handful of breadcrumbs
Zest of lemon
1 large egg
Teaspoon of nutmeg
Black pepper
Salt
Pinch of chili flakes

D:
1 large orange
12 fresh rosemary sprigs
Freshly ground black pepper
Salt
Olive oil

E:
1000 ml of chicken/vegetable stock.
2-3 tablespoons of plain flour
Directions:

1. Preheat your oven to maximum.

2. Heat butter in a pan on medium heat and throw all the ingredients in B except the apricots.

3. Once the mixture is soft and browned then add in the apricots. Stir for 5 minutes.

4. Remove pan from heat and stir while waiting the mixture to cool down.

5. Once the mixture is cool stir in the rest of ingredients C. Season well and set aside.

6. Here is the tricky part. Wipe the turkey dry inside out with a paper towel. Place the turkey on a board with the neck towards you. Find the edges of the skin which is covering the breast.

7. Slowing pull it back and run your fingers then hand under the skin to loosen the skin from the meat. Don't be afraid, just work gently to make sure you don't tear any holes to the skin.

Keep the sides attached to hold the stuffing in place.

Make sure you do this to the whole beast are so you have enough space for the stuffing

8. Now gently take spoonfuls of the stuffing, i use my hands to fill in the stuffing in

between the skin and the meat.

9. Gently press down the stuffing with your hand over the skin to ensure it evenly spread.

Make sure you don't have any spillage on the sides.

10. Place the turkey on a large roasting tray and rub the whole turkey with olive oil, black

pepper and salt generously. Do make sure you don't over do it.

11. Prick the orange and stuff the orange in the cavity.

12. Carefully stab the tights and the drumsticks of the turkey with a knife to make hole just

enough to push the fresh rosemary. I do make a few on the breast.

13. Now cover the turkey with foil and put it in the oven.

14. Calculate the cooking time(20 min to 500 grams/1 lbs 2 oz)

15. Turn down the heat to 180 deg and roast for the calculate time.

16. Carefully take out the foil for the last 45 Min's to brown the turkey.

17. Once turkey is done carefully transfer to board and cover loosely for 20 Min's.

18. Drain all the fats and juices from the tray into a small pan.

19. Add in ingredients E and whisk gently till mixture is well combined on high heat.

20. Carve your turkey and serve with sauce..

Bon appetite..

Happpy **--**2010**--**

**--**Happy new year to all of you**--**

I am truly sorry that I have not been able to post anything since early December. Was way to caught up with the holiday plans. My husband and i just returned home from our amazing holiday in Europe. I would love to share with you some of the mouthwatering food that we had during the trip. The main highlights of the trip beside the the spectacular scenery's are of course the food. We truly enjoy the foooood and eating at amazing restaurants.. I will highlight you our favourites.

We started our trip to the incredibly beautiful Cortina d'Ampezzo in Italy. We skiied for 3 days. We had amazing snowfall up to 20 cm each day. We took a break during skiing on our last day and had lunch by the ski slopes. I had "Gnocchi with tomato base" while my husband and "Gnocchi with gorgonzola cheese". We have to admit that it was the best gnocchi we ever tasted. Simple yet truly amazing.

" Gnocchi with tomato sauce" " Gnocchi with gorgonzola"

Then we head over to Gerolstein,Germany for my first white Christmas ever with my husband's beautiful family. My mother in law prepared a simple yet delicious "Stuffed cheese tortellini with pan roasted mushrooms with onion" for Christmas eve lunch then we proceed to decorate the Christmas tree.

"Veal wrapped in cabbage rolls with polenta"

"Gorgonzola with polenta" "Lobster linguine"

"Pasta with pan roasted mushrooms"

Then for Christmas eve dinner, we had an amazing "Baked whole Scandinavian salmon". Keeping the taste as fresh we gently seasoned it with salt, black pepper and top it up with lemon slices & onions. On the sides we had "Bigos" is a traditional Polish dish, a savoury stew of cabbage and meat and "Pierogi" which is a baked or boiled dumplings of unleavened dough with meat or cheese fillings. I totally fell in love with the taste and texture of these dishes.. Simply delicious.

For Christmas day lunch, We had our superstar, I call it Mr.T... our 13 kg turkey. It was MASSIVE. I followed my favourite Jamie Oliver recipe. I do it twice already.. Everyone loooooved the flavour of the stuffing. Sweetness of the apricots which combines amazingly with the rest of the ingredients. It took 8 hours to cook the turkey. I will post the recipe too.

"Turkey's stuffing"

We continued our journey to Paris, France. I totally fell in love with the city all over again despite living there for a month 5 years ago.. The city is filled with little surprises at every corner in every street. I find it very similar to London when it comes to food and mix cultures. I love it... Just it has way more class to me personally. The vibe of the city is very upbeat despite the cold weather which i find fascinating. Highlights of the trip was our lunch in Place de Clichy. We had "Belon" flat European oysters and "Escargot" which is a cooked land snails for appetizers.

"Belon european oysters" "Escargot"

Also we had a amazing time at a Mediterranean restaurant called "404 restaurant". I had the "Lamb skewers with roasted vegetables" and my husband enjoyed the Tangine cooked "Minced beef and egg".

"Lamb skewers with roasted vegetable" "Mince beef with eggs"

In Paris , you can definitely find one thing other than "Baguette" which is "Crepe" to make it even more mouthwatering you seldom see HUGE "Nutella" bottles along side the crepe stalls. "Nutella crepe" is France most priceless jewel for ME!!! Hahahahha.. you can even see the smile on my face when i think or it. " Nutella crepe" Last stop was Milan.. It's a love hate relationship with this city. Italian food is my favourite so it was very interesting for me to find out the real taste done right smack in Italy. It was great but nothing over the top. Here are a few highlights. I finally get to really cook my own meal after close to 10 days.. Did my fave "Spaghetti al limone".

" Grilled crayfish and prawns"

" Spagetthi al limone"

We spend New years at Centro Ittico Raw fish restaurant located at Martiri Oscuri. Pretty far from the city but they have the best lobster i have to say.. Super fresh seafoooood.. What more can u ask..? Lemons maybe..:) I had "Grilled crayfish and prawns" and my husband had the "Linguine with Lobster" for mains.. "Tiramisu" for dessert.

We also head to Al Matarel located at Corso Garibaldi. Super classic old italian restaurant which doesn't even take credit cards.. I had "Tortellini with braised meat" for starters and for mains " Veal wrapped in cabbage rolls" which served with a tomato base sauce with some polenta on the side. My husband had "Tagliatelle with mushroom" for starter "Baked gorgonzola with polenta" for mains.

So we are happpy to be back in Asia as i get homesick when it comes to fooood. Typical Asian cravings..:) But i did satisfy my craving when we found a Chinese takeaway restaurant by our apartment. I had "Seafood fried rice" and " Banana fritters". Superb...

I will soon post new recipes now that i am back on track.. Thank you for being patient with me...:)

Love,

Nam