tag:blogger.com,1999:blog-44039248114951387652024-03-14T04:35:51.047+08:00ping's pickingsMostly food....pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.comBlogger182125tag:blogger.com,1999:blog-4403924811495138765.post-9944386096901472016-07-20T17:41:00.000+08:002018-03-03T21:56:28.151+08:00Air-fried Chinese Roast Pork Belly<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: medium;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDFkbGXwK6wzRaHSGH6c5FFUoUJz515cHCgNYUoqDZU5smTyz2ggpsMv7Cd8kcNpcpHzN_EnaSzWyzOxI5NOkqImXcJ6c8YCRdmYvwbiJcaHRO6FjulGVMSP4Eyex41rrvf5f20FYRpiU/s1600/Roast+Pork+Belly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDFkbGXwK6wzRaHSGH6c5FFUoUJz515cHCgNYUoqDZU5smTyz2ggpsMv7Cd8kcNpcpHzN_EnaSzWyzOxI5NOkqImXcJ6c8YCRdmYvwbiJcaHRO6FjulGVMSP4Eyex41rrvf5f20FYRpiU/s400/Roast+Pork+Belly.jpg" width="400" /></span></a></div>
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<span style="font-size: medium;">I must confess. </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">As much as I love roast pork, esp the crackling, I've never attempted this at home ... til now.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">Fearing all that splatter in my oven and the smells that might contaminate my cakes, etc etc, I've managed to live on store bought roast pork. In this region, I can get by quite happily since there are so many good ones about. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">Then the air fryer came about, caught my eye, got me wondering, wanting, checking out various recipes that have been successfully done in one. I've been putting off getting an air fryer for the longest time. You know, new toy, play with it for awhile, get tired of it and then makes way for the next new gadget and takes up what little space I have. Wait and wait some more ...shall I, shan't I?</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">Then I visited a neighbouring country and found a locally made air fryer for less than half the price of the popular branded one. Everything about it screams COPY but hey, works the same and it might be sitting on the shelf in a couple of months due to boredom or whatever. Why the heck not?</span><br />
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<span style="font-size: medium;">So here I am, trying out everything I possibly can with it. And boy, I am so happy with this thing, I'm willing to put it in the same <3 category as the slow cooker. </span></span><br />
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<span style="font-size: medium;">I've done the basics of potato fries, eggplant, you know .... zzz</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">I needed to do this at least once and you can see why I'm so happy with it. The crackling turned out super! I'll definitely be making this again.</span><br />
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</span><a href="https://2.bp.blogspot.com/-6ZBDQ6_OdH4/V49F035SjVI/AAAAAAAAHlE/z-Dc2itbgy8EmlR7w3QrRHj5t_9NIPhiwCLcB/s1600/Roast%2BPork%2BSliced.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;"><img border="0" height="320" src="https://2.bp.blogspot.com/-6ZBDQ6_OdH4/V49F035SjVI/AAAAAAAAHlE/z-Dc2itbgy8EmlR7w3QrRHj5t_9NIPhiwCLcB/s320/Roast%2BPork%2BSliced.jpg" width="317" /></span></a><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">Cleaning was easy and the color was nice and even. And I believe it takes a shorter time than in a regular oven. Meat below the crackling was moist and tender. The only complaint is having to pierce the skin....I really need to find a better and easier way to do that. But, Oh, the satisfaction of seeing that bubbling crackle!</span><br />
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<span style="font-size: medium;">I'm using the basic instructions from <span style="color: orange;"><a href="https://bakecooklove.wordpress.com/2012/09/01/air-fried-crispy-roast-pork/" target="_blank"><span style="color: orange;">bakecooklove</span></a> </span>and tweaked some.</span></span><br />
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<b><span style="font-size: medium;">Ingredients</span></b></span><br />
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<span style="font-size: medium;">about 700g pork belly (with skin intact, cleaned and wiped dry)</span></span><br />
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<span style="font-size: medium;">salt</span></span><br />
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<span style="font-size: medium;"><b>Marinade:</b> </span></span><br />
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<span style="font-size: medium;">1 tsp 5 spice powder</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">half tsp white pepper</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">pinch of salt</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">roasted garlic paste (just plonk a whole bulb of garlic in the air fryer, cook for a few minutes @ 180°C until it's soft enough to mash)</span><br />
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<b><span style="font-size: medium;">Method</span></b></span><br />
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<span style="font-size: medium;">I did not blanch or boil the meat as instructed as I figured all that natural sweetness would just go to waste. </span></span><br />
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<span style="font-size: medium;">Pierce the skin with a fine, sharp skewer. Don't get lazy with this part. The more holes the merrier. </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">Rub the marinade ingredients into the meat part only.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">Leave in fridge overnight uncovered to dry out the skin.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">(I pierced more holes after drying out the skin ... )</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">Preheat the air fryer at 180°C.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">In the meantime, brush the skin with white vinegar and coat with salt. (Just put salt in a wide bowl or plate and dip the skin onto it. )</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">Wrap the bottom part with foil, leaving the skin exposed.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">Air fry for about 20 mins. Remove from air fryer and scrape off the caked up salt.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">Air fry again for about another 20 mins or until skin is nice and golden and crackly.</span><br />
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<span style="font-size: medium;">Enjoy while warm. </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">Should there be any leftovers (you're kidding!), just plonk it into the air fryer for about 3 mins and the crackling will be nice and crunchy again. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;"><br /></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;">For those who are thinking of getting an air fryer but in doubt of which to get, here are some reviews of certain models which you may or may not find in your area. </span><br />
<span style="color: orange;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: medium;"><a href="https://www.reviews.com/air-fryer/">https://www.reviews.com/air-fryer/</a></span>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com4tag:blogger.com,1999:blog-4403924811495138765.post-70195965624061049852016-01-10T12:23:00.001+08:002016-01-10T12:23:34.851+08:00Easy Like Sunday Morning (Avocado Toast)<div style="font-family: Helvetica; font-size: 18px;">
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It’s a Sunday!</div>
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And it’s a day of rest, altho I’m sure for some, it’s pretty hectic spending time with family and kids and chores and errands and groceries and …. gosh, I’m feeling tired already.</div>
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Feel blessed you have things to do. Feel blessed you have people to do it with.</div>
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As for me, I’m taking a break and taking it easy. For lunch/brunch. </div>
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There’ll be some face stuffing later with the tribe.</div>
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It’s been a lovely yet stressful week. (How can a mere seven days cause so many mixed feelings?)</div>
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Had someone very close to my heart visit for a few short days. It’s always too short. But it was good.</div>
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I miss her already.</div>
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That’s obviously not the stress part.</div>
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A word of advice on texting that most probably already know but we all need reminding, esp folks like me who have diarrhoea of the mouth and thumb/fingers.</div>
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Anything you type/text can be misread. It all depends on the other person who’s reading it, what kind of a mood they’re in, whether they’re menopausing/andropausing and possibly a host of past traumatic history they’ve gone thru and one word might just trigger some negative response. </div>
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They could read it as a ‘Grrrr’ or as an ‘Awwww’. </div>
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Sometimes concern can be misread as criticism … how? …. only they know. </div>
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And sometimes, they’re just too damned sensitive. Bah! Humbug!</div>
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I have no energy for dramatics.</div>
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And then I find out I have no chickpeas …. AARRRGGHHH!!!</div>
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*Breath*</div>
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*count to ten*</div>
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Make do….</div>
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1 Avocado, nice and ripe</div>
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2 Garlic cloves, nice and chubby</div>
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1 can Canellini beans, Chickpeas would’ve been nice</div>
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1 handful coriander leaves</div>
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Juice of half a lemon</div>
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Drizzle of sesame oil</div>
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1/4 cup Grapeseed oil, or Olive oil</div>
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salt and freshly ground black pepper to taste</div>
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Some toasted pine nuts</div>
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Plonk them all into a food processor except for the pine nuts (you can add it in but I like some crunch).</div>
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Buzzzzzzzzzzz</div>
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It’s up to you how smooth you like it</div>
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Sprinkle pine nuts.</div>
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Use as a dip, a spread on toast or toss with some cooked pasta (just add some grated parmesan for extra flavour)</div>
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Easy!</div>
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No stress ….. </div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com2tag:blogger.com,1999:blog-4403924811495138765.post-86176739067532892342015-11-17T22:11:00.000+08:002015-11-17T22:11:12.444+08:00Rosemary Ginger Banana Cake<div style="font-family: Helvetica; font-size: 18px; min-height: 22px;">
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I thought I’d posted my favourite banana cake recipe awhile ago. Can’t seem to find it anywhere. </div>
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But, no biggie. </div>
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Here’s a twist to the basic.</div>
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That worked really well …. lightly fragrant with rosemary and ginger. I used crystallised ginger instead of fresh, so as not to have it too pungent and spicy. And a sprig of rosemary on the top and not chopped nor mixed into the batter. It is after all, a banana cake and we don’t want to confuse the main hero of this recipe.</div>
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And if you’re a stickler for tradition, just omit the herb and ginger and stick with the same proportions, it’ll still yield a lovely loaf…well, three little loaves if you use the same tins I did. </div>
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Enjoy!</div>
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<b>INGREDIENTS</b></div>
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1+ 3/4 cups flour, sifted</div>
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1+1/2 tsp baking soda</div>
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3/4 tsp fine salt</div>
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3 large eggs</div>
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1+1/2 cups soft brown sugar</div>
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1 cup mashed bananas (I used pisang emas, also known as monkey bananas)</div>
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1/4 cup melted butter</div>
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1/2 cup vegetable oil (or any unflavored cooking oil)</div>
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1 tsp pure vanilla extract</div>
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coarsely chopped crystallized ginger</div>
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rosemary sprigs</div>
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<b>METHOD</b></div>
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Preheat oven to 180C.</div>
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Oil and line loaf pans. I used 3 mini loaf pans (6”x3”x2”)</div>
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Whisk sifted flour, baking soda and salt together.</div>
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In another larger bowl, whisk eggs, sugar, mashed bananas, vanilla extract, melted butter and oil until well mixed.</div>
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Add flour and fold evenly into mixture.</div>
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Stir in chopped crystallized ginger.</div>
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Fill tins.</div>
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Place a sprig of rosemary on the top of each loaf.</div>
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Bake in preheated oven for 45 mins.</div>
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Remove from tins and leave to cool on rack.</div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com1tag:blogger.com,1999:blog-4403924811495138765.post-88285256950093187372015-08-25T13:03:00.001+08:002015-08-25T13:03:17.059+08:00Chinese Red Glutinous Rice Wine Stewed Chicken<div class="p1">
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<a href="http://1.bp.blogspot.com/-1am6mr4wBNQ/Vdv1OQwTmCI/AAAAAAAAHhg/KogFOXO8UMY/s1600/red%2Bwine%2Bchicken%2B%25233%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="255" src="http://1.bp.blogspot.com/-1am6mr4wBNQ/Vdv1OQwTmCI/AAAAAAAAHhg/KogFOXO8UMY/s400/red%2Bwine%2Bchicken%2B%25233%2Bcopy.jpg" width="400" /></span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Sigh …. I’m in heaven ….</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Thank you, Pris!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It’s been too long since Priscilla’s grandmother fed me my first taste of this very traditional Foo Chow (Hock Chew) dish. Stewed Red Wine Chicken. At the first look of it, I was a little scared. But after the first bite ….. I made the little old lady happy by asking for a second helping. Or maybe she just thought I was such a greedy girl.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">She’d passed away two years ago. Bless her soul. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">There goes my chance of having more of this wonderful dish, or so I thought. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I did give the commercial ones a try and they have never been up to par. It’s either too sweet or too sour. Seriously, I thought this was a difficult dish to make. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Another friend made some for me when she’d got a homemade batch of the wine and lees. And I went off to heaven again. Sigh … will I ever be able to make this myself?</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Then Priscilla came for a visit and brought me a bottle of homemade red wine and lees (made by her niece), recipe handed down from grandma! Gosh … I didn’t know if I could pull this off. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Well waddaya know? I did. I know it doesn’t look like the real thing. Hey, it’s my first attempt but the taste is just as heavenly as I remembered it. And you know, it isn’t rocket science. In fact, I took the lazy way out and just dumped everything in the slow cooker.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">You’re suppose to sauté some ginger for garnish and brown the chicken pieces before stewing. Oh what the heck. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">By the way, this isn’t red wine made from grapes. It’s made from red glutinous rice. So, basically, it’s a rice wine with a glaringly vibrant deep red. That’s why it’s so scary looking. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Half a chicken, cut into large chunks</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 heaped tbs Chinese glutinous red wine lees</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 cup Chinese red wine</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 tbs soy sauce</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 tsp sesame oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 tbs finely grated ginger or ginger juice</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">5 - 6 pieces thick sliced old ginger</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>METHOD</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">(Like I said I did the <strike>lazy</strike> easy way)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Marinade chicken pieces with the lees, sesame oil and grated ginger. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Leave for 30 mins to an hour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Plonk chicken into slow cooker.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Add sliced ginger, Chinese red wine and soy sauce.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Set slow cooker to High and cook for about 2 - 3 hours or until chicken is cooked. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">(You don’t want to overcook the chicken or it’ll fall off the bone)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Serve as is with fluffy white rice or the traditional way, over cooked rice vermicelli.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">*What I’d learnt from this dish. It isn’t in the cooking. It’s in the wine making. Good wine makes good stew.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The commercial stuff …. yuk. Chinese glutinous red wine making is an art.</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com2tag:blogger.com,1999:blog-4403924811495138765.post-19788599611901208882015-08-16T20:49:00.000+08:002015-08-16T20:49:38.332+08:00Penang Style Indian Mee Goreng (Fried Noodles)<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVz2emTC71qKPsRBvNxBczI5vAKtyx3e6xQRqLoOTRAbxBJIv8MuvIIQmP0KoOS7ZYbY1Tw5NKGWBibLOqOFYr42TzvsLCPurk3__koMIswXKWzXIppe8ZsvjH0GXe03DoCd1X0sfIGVcl/s1600/mee+goreng+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVz2emTC71qKPsRBvNxBczI5vAKtyx3e6xQRqLoOTRAbxBJIv8MuvIIQmP0KoOS7ZYbY1Tw5NKGWBibLOqOFYr42TzvsLCPurk3__koMIswXKWzXIppe8ZsvjH0GXe03DoCd1X0sfIGVcl/s640/mee+goreng+copy.jpg" width="360" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">You gotta do what you gotta do.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Especially when you’re desperate.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I’ve been having a craving for the Penang style Indian Mee Goreng for the longest time. Actually, come to think of it, I’m forever craving this. It’s a life long, constant crave. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It’s addictive.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">There’s a ton of carbs in here … but who cares. Malaysian food is all about carbs anyway. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">And I don’t get this anywhere in the big city, nothing that can compare to the ones on the island.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">And when you’ve had one too many bad ones, you kinda give up and get all hot and bothered and then decide to just make it yourself.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I must say it isn’t bad at all …. can’t get up to par to the island masters but it’s as close as I can get without the sweet potato spiced gravy or the chilly squid curry/sambal that is such a secret to each individual stall. It’s enough to satisfy my crave …. for now.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>INGREDIENTS</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Oil for frying</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">5 large garlic cloves (chopped)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 tbs chilli paste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">500g yellow noodles (blanched and drained)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 pieces firm tofu (fried and cut into cubes)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 large waxy potato (boiled, peeled and diced)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tomato (diced)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">dough and shrimp fritters (I got these from the rojak man), cut into bite sized pieces</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 large handfuls beansprouts</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 cup coarsely ground peanuts (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Sliced chinese lettuce for garnish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Sliced green chillies for garnish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Sugar and salt to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Lime or calamansi</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Sauce:</b> mix together</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 tbs soy sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 tbs thick dark caramel soy </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 tbs thick tamarind juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tbs white vinegar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 tbs tomato ketchup</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Heat a deep pan or wok with a few tbs of cooking oil. Fry chopped garlic and chilly paste.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Add cut potatoes and tomatoes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Stir in drained noodles and sauce mix.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Stir until noodles are slightly dry. Then add in the tofu, fritters and bean sprouts. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Turn off heat. You don’t want to overcook the beansprouts. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Stir in ground peanuts or just sprinkle over the top when you wanna eat. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Garnish with sliced lettuce and sliced green chillies.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Eat with a squeeze of lime and get transported to the lovely Pearl of the Orient. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I’m so satisfied right now …. burp …. squeeze me.</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com4tag:blogger.com,1999:blog-4403924811495138765.post-73292415021662437182015-07-22T20:21:00.000+08:002015-07-22T20:21:21.111+08:00Overnight Oats<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Some folks just don’t like eating oats. I’ve been told it’s boring.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Well …. YOU are boring. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Oats are so boring you can actually make it very interesting. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Growing up, mum used to dump an egg, milk and honey in my oats, cook it to a custardy yumminess and serve it to a delighted me. Don’t go eeww … custard IS made with eggs.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Just last week, a visiting good friend was talking about overnight oats. That triggered a childhood craving for oats …. but with a new and modern, healthy twist … no cooking and raw.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">You know, it saves a ton of time in the morning. Just prepare it the night before and it’ll be nice and ready when you’re rushing for time the next morning. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It’s yummy and keeps you energised til lunch …. sometimes I still don’t feel hungry at lunchtime and just have a light snack. How good is that? And that’s even after a tough 2-hour tennis game. Of coz that also depends on how much of the oats you consume.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This is my portion …</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">(I use a 200 ml jam jar)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">3 - 4 heaped tbs rolled oats</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 tsp chia seeds (this makes it gooey. I love gooey oats …. oats are meant to be gooey. You can omit this if you don’t want it gooey. It’ll be a little coarser. I’m not a horse. I don’t like coarse and gritty down my throat)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 tsp honey</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 good pinch of cinnamon</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Stir everything together and then add the fruits. You can also add the fruits just before eating.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">diced peaches</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Put the lid on and leave in the refrigerator overnight. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Yeah … overnight …. why do you think it’s called OVERNIGHT oats?</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Chocolate chips / syrup</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Cocoa powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Coffee</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Raisins</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Your fav fruit</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Whatevers ……</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>DO NOT</b> be boring</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com3tag:blogger.com,1999:blog-4403924811495138765.post-84509433239725639352015-07-04T20:30:00.000+08:002015-07-04T20:30:05.196+08:00Some Kinda Korean<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-H0DCcw7ssMc/VZfQ2lpeH5I/AAAAAAAAHf4/ccp89PiGuQo/s1600/koreanbeef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="http://3.bp.blogspot.com/-H0DCcw7ssMc/VZfQ2lpeH5I/AAAAAAAAHf4/ccp89PiGuQo/s400/koreanbeef.jpg" width="316" /></span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Fresh, clean, simple flavors.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Just perfect for hot, humid days. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I called it “Some Kinda Korean” so as not to have someone come after me telling me it’s not.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I used a Korean Beef Bulgogi Marinade. That’s all.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I love the simplicity of their summer dishes. It’s more of a salad. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Easy, light, refreshing ….. preparation is easy too. My fav kind.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>INGREDIENTS</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Beef slices (for stir frying)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Beef Bulgogi Marinade (bottled, any brand will do)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Dash of sesame oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">White vinegar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Ground white pepper</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Carrots, julienned</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Spinach, cut into about 2” lengths (or your preferred greens)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Toasted sesame seeds</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Oil for stir frying</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">* I don’t have exact measurements for this. Just use enough marinade sauce to coat beef generously. The vinegar was added to compliment the sweetness of the sauce. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>METHOD</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Toss beef slices with the bulgogi marinade sauce, dash of sesame oil, dash of vinegar and ground white pepper into a baggy or container. Coat beef well with the marinade. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Leave in the fridge for a couple of hours.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Blanch carrots and spinach (or just have them raw if you prefer. I like blanching the carrots as it makes it a little sweeter in flavor.)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Drain the veges.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Heat a little oil in the pan.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Stir fry the marinaded beef and remove from pan once cooked. Leaving it too long will make it tough to chew. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">If you have some liquid left from the marinade, add it to the pan and cook it down to a thick syrupy consistency. Otherwise, simply pour a small amount of bulgogi sauce from the bottle and heat through. Spoon over cooked beef.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Serve beef and veges over fluffy rice or just as a salad on it’s own. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Sprinkle toasted sesame seeds on top and devour!</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com4tag:blogger.com,1999:blog-4403924811495138765.post-68933536675107043582015-06-10T17:43:00.000+08:002015-06-10T18:04:51.584+08:00Tomato Cream Pasta Sauce<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">How the heck do you make a blob look good?!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Anyway…this was a spur of the moment “I-need-food-and-crave-something-sweet-yet-sour-and-savory”. It’s simple, deliciously satisfying and I am now sharing it with you, ugly, blobby pic or not.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It’s all about the sauce so I’m not getting into the meatballs which you can see (if you squint very intently) contributing to the blobbiness of the blob. I needed something a little more substantial than plain old pasta, even as good a sauce as this …. I need meat! Besides, gotta replace whatever I lost after this morning’s tough workout. Now I’m nicely padded again ….. sigh.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This was cooked by “feel”, as in, no precise measurements, just by my tastebuds. But I shall attempt to give you the amounts …. just an estimate. Taste as you go along. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>INGREDIENTS</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">250g tomato puree</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 large onion</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">4 -5 large cloves garlic</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">about 2 tbs grated parmesan cheese</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">salt & sugar, to taste </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">200g cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>METHOD</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Serve with prepared pasta of choice and a sprinkling of freshly chopped herbs …. and meatballs, if you prefer. </span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com5tag:blogger.com,1999:blog-4403924811495138765.post-48440027719362898572015-05-24T21:37:00.000+08:002015-05-24T21:37:44.543+08:00Gyozas/Dumplings (To mold or not to mold)<div class="p1">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This is more of a post on the mold than a recipe. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It looks more like a bear trap …for teddy bears … it doesn’t look too menacing.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">There’s a Japanese store called Daiso, where most everything is RM5 … which translates to about USD$1.50. This contraption caught my attention and was too weird to ignore. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Normally I like messing about with my fingers, making shapes and out-of-shapes. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">After messing about with this for awhile, I’ve decided that making and shaping dumplings by hand is way faster altho the mold makes it really neat and uniformed.</span></div>
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<a href="http://pingspickings.blogspot.com/2011/10/chinese-jicama-dumplings.html" target="_blank"><span style="font-size: large;"><img border="0" src="http://3.bp.blogspot.com/-CKOj5vPb3do/VWHPMNwMDZI/AAAAAAAAHe8/kyg18E_1I5E/s1600/JicamaDumpling%25231%25C2%25A9.jpg" /></span></a></div>
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<span style="font-size: large;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">These <a href="http://pingspickings.blogspot.com/2011/10/chinese-jicama-dumplings.html" target="_blank"><span style="color: orange;">Chinese Jicama Dumplings</span></a> are made by fiddly fingers … not talking about the recipe, just about the shaping and sealing methods.</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The ones in the main pic, I’d used wanton skins and filled it with a stuffing of minced meat, minced shrimp, chopped spring onions, salt and pepper, cornflour to bind it all together and for a silkier texture and the optional beaten egg, also to bind.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">You can also fill it instead with sliced bananas and chocolate for a sweet dessert, fried til crisp and served with ice cream or drizzled with maple syrup. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Wanton skins aren’t just for savouries.</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com3tag:blogger.com,1999:blog-4403924811495138765.post-46131879682502708802015-05-20T19:46:00.000+08:002015-05-20T19:46:20.310+08:00Egg Muffin<div class="p1">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Well, waddaya know! </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This wasn’t that hard to make. So why are they charging so much for it? Hmm ….</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Nope. No recipe post this time … but, well, I snuck something in anyway …. look closely …..</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This is a no brainer. Something simple with ready ingredients any normal fridge would/should have.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It’s my go-to whenever I don’t crave for anything specific and not particularly hungry for anything fancy. Eggs are my best friend. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It’s convenient to have a batch of <a href="http://pingspickings.blogspot.com/2011/01/english-muffins.html" target="_blank"><span style="color: orange;">English muffins</span></a> stashed in the freezer. I like homemade ones … I make them to the size of my appetite. Make some, you won’t regret it.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Split the <a href="http://pingspickings.blogspot.com/2011/01/english-muffins.html" target="_blank"><span style="color: orange;">English muffin</span></a>. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Toast the <a href="http://pingspickings.blogspot.com/2011/01/english-muffins.html" target="_blank"><span style="color: orange;">muffin</span></a> halves. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Fry an egg (runny yolk of course). </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Plonk onto toasted <a href="http://pingspickings.blogspot.com/2011/01/english-muffins.html" target="_blank"><span style="color: orange;">muffin</span></a> half. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Top with crunchy pickles, a dollop of ketchup and whatever else that makes you happy. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Top with other toasted <a href="http://pingspickings.blogspot.com/2011/01/english-muffins.html" target="_blank"><span style="color: orange;">muffin</span></a> half.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Munch away!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Burp.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Boring, isn’t it?</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Shutting up now ….</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com3tag:blogger.com,1999:blog-4403924811495138765.post-65878975949198421742015-02-02T15:47:00.001+08:002015-02-02T15:47:10.098+08:00Hot Sauce (Sriracha) Chicken Wings<div style="min-height: 22px;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">There are so many types of chilly sauce here, locally made to suit our very fireproof tastebuds. I’ve only come across the name “Sriracha” in the American blogs and recipes. And I don’t think it was even on our grocer shelves til recently. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I’ve ignored it for the longest time, never having a need for some foreign brand telling me it’s better than what I can get at home. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Then this recipe popped up. The gooey deliciousness got to my tummy and I. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Drool, I did. Make, I want.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I was sure this could also be made using our local chilly sauce / hot sauce. But then, I’ve never tasted Sriracha. Who knows, maybe it’s got an interesting flavouring that makes the recipe. Gotta get a bottle. Bought, I did.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Meh. It’s hot sauce. Chilly sauce, minus the sugary sweetness that many of our local brands favor. Now I can truly say … yes, this can also be made using our local chilly / hot sauces … minus the honey.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The thing that makes this more interesting is the bergamot leaves. It gives it an exotic flavor and a beautiful scent to the whole “burn my tongue silly”. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">(Recipe adapted from <a href="http://www.theslowroasteditalian.com/" target="_blank"><span style="color: orange;">Slow Roasted Italian</span></a>)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">6 chicken wings (drummets to tips, whole or separated)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/2 cup Sriracha sauce</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/2 cups honey</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 tbs butter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">juice of 1 lime</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 tsps finely shredded bergamot leaves (lima purut), divided</span><br />
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">METHOD</span></b><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Toss everything with 1 tsp of shredded bergamot into a slow cooker. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Stir to coat chicken wings.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Cook on high for 2-3 hours. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Remove wings gently (gets very tender and might fall to pieces) and place on a lined baking pan.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">From this point, you can broil the chicken wings immediately and baste with the watery liquid or reduce the liquid to a thick syrup and then baste and broil and baste and broil …. to your heart’s content and until it’s slightly caramelised.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Remove from oven.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Sprinkle with remaining 1 tsp shredded bergamot leaves and serve warm.</span><br />
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com4tag:blogger.com,1999:blog-4403924811495138765.post-80550806467930639072015-01-21T17:45:00.000+08:002015-01-21T17:45:43.177+08:00Sandwich Maker Tofu with a Zesty Miso Dip<div style="font-size: 18px; min-height: 22px;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This is an amazing idea!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You just gotta try it out. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I’m not writing particularly about tofu. I mean, seared tofu? Pffft!!! Anyone can do that. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I’d seen this idea floating about on the net a while ago and it inspired me to sear some tofu to go with this amazing, tangy, spicy, sweet, sour, zesty, all-textures dip that mum used to make. Brought back a ton of memories…</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Anyway, the dip calls for a Chinese fermented bean paste (tau cheong) quite similar to miso. I didn’t have that paste, I had miso. Miso it is. And I think from now on, I’d stick to miso. It’s just so good!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Right, the tofu. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Everyone has a waffle iron/sandwich maker, right? No? What? Oh …..</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Never mind. Whenever you can get your paws on one….</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Like I said, it’s such a good way to sear tofu. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Or hash browns, polenta cakes, mochi……yes, you read right. Mochi. Those gooey little things. It gets crispy on the outside and still soft and gooey on the inside. Yummers! I’m sure there are more stuff that can be done with a sandwich maker besides a grilled cheese sandwich. Get creative, peeps!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">There’s very little oil used too. And it makes a more even shade of sear.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Firm tofu, cut into wedges or whatever shapes that’ll fit your sandwich maker</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Dip: </b>(This is just a guide. Adjust to suit your tastebuds)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 - 2 tbs dried shrimp, toasted (like you would nuts)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>METHOD</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mix all of the dip ingredients into a small bowl except the toasted shrimp.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Stir to mix until sugar has completely dissolved. Taste and adjust accordingly.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Stir in toasted dried shrimp just before serving so that it remains crispy.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Leave aside.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Brush or spray the sandwich maker plates with oil. Place the tofu wedges on, cover and let the gadget do its work. When done, check to see if it’s browned or golden enough to your liking. Otherwise, cook a little longer.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Remove and have it warm with the dip.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Makes a great appetiser.</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com4tag:blogger.com,1999:blog-4403924811495138765.post-77702653349624724202015-01-03T16:32:00.002+08:002015-01-03T16:32:31.009+08:00Banana Chia Power Smoothie<div style="font-size: 18px; min-height: 22px;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So you’re all pooped from the festivities. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Need an energy booster? </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Or a cure for a hangover? (Do I sound like an ad?)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This was something I picked up from my travels. An instant energy booster. Yummy to boot.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Just the other day, I’d found it on our local grocer’s chiller and wait …. how much was that? You gotta be kidding me?! Forget it, I’ll make my own ….. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It makes a great breakfast on the go as well. For someone (me) who isn’t into the whole shebang of slicing, toasting, pan frying, buttering, eat, wash and wash some more … this is just brilliant. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Make it the night before and you’re all set to take on the world the next day!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(Note: measurements are per 250 - 300 ml bottle / mason jars)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 - 2 small bananas, sliced (this depends on how thick you want your smoothie to be)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbs chia seeds (too much of this and you’ll get pudding)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp ground cinnamon</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Puree bananas and 1/2 cup of the apple juice in a blender or food processor until smooth.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Put 1 tbs chia seeds and ground cinnamon into bottle / jars. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pour in puree and top up with remaining apple juice, cap and shake to mix it up.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Leave overnight in the fridge.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Glug the next day … watch out, world!</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com3tag:blogger.com,1999:blog-4403924811495138765.post-68014041141551743172014-12-21T14:23:00.000+08:002014-12-21T14:23:39.973+08:00Merry Quiet Christmas<br />
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<a href="http://pingspickings.blogspot.com/2010/12/merry-christmas_25.html" target="_blank"><span style="color: orange;">Christmas Wreath Bread</span></a></div>
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<a href="http://pingspickings.blogspot.com/2010/12/merry-christmas_25.html" target="_blank"><span style="color: orange;">Click for recipe</span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Merry Christmas everyone!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Wishing all you happy people more happy times, to those who have lost their loved ones, wishing you acceptance and closure and happier times ahead. It'll be a mellow Christmas for us who have sad memories but we still need to keep our strength .... so...we EAT!!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Like I told a fellow friend and blogger .... Food is always a good solution. Eat too much and you can't move to do any damage to anything... not enough and you'd be searching and too busy foraging to bother about what's happening around you. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">So my message to close off the end of a relatively non-eventful (thank goodness) year .... EAT.</span><br />
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<br />pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com4tag:blogger.com,1999:blog-4403924811495138765.post-22164805737339458232014-11-23T21:06:00.000+08:002014-11-23T21:06:17.192+08:00Jaffa Cake Muffins<div class="p1">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">One of the best partnership ever created. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Marsha hates fake orange flavours. So do I. Well, any fake flavour is horrible anyway. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Marsha made these. Marsha tempted me. Marsha, this is all your fault for ending my no desserts and no sugar diet.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I shall start that stupid diet again after I’ve finished this lot. Maybe I’ll give them away …. but I’ve already eaten two. One more won’t hurt …. maybe I’ll keep 3 and give away the rest. Maybe I’ll keep them all …. just maybe.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">My whole place smells so refreshing, so citrusy, so who needs a room freshener anyway.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The recipe is so simple. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Blitz everything together, stir and bake. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I’m at a phase where I’m totally not in the mood for creaming butter and sugar. I wanna blitz things together. Stir. And bake. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">You may call me lazy. Go ahead. Lay-zee….</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We deserve to be that every now and then. Pamper yourself. Put your feet up. Enjoy some ME time. Find an easy recipe, quick and simple, not a ton of utensils and bowls to wash after. Have a muffin (or two, or three, oh come on, you know you wanna) with a nice cuppa. (Not necessarily in that order).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I’ve made an orange pudding quite similar to this in that you blitz the whole orange and everything else and just dump it in the oven. That was awesome too!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This muffin turned out light and moist, unlike the usual denser muffin texture. I guess if you’d just put it in cake molds, you can call it a cake. (Marsha said that too).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Meet Marsha Thompson @ <a href="http://www.theharriedcook.com/" target="_blank"><span style="color: orange;">The Harried Cook. </span></a></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Nah … she’s not that harried. She likes being harried. She’s happily harried. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 whole orange (unpeeled, quartered and seeded)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/2 cup fresh orange juice</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/2 cup butter, softened </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 3/4 cup plain flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/2 cup caster sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 tsp baking powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">3/4 tsp baking soda</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">3 oz mini dark chocolate chips</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Preheat oven to 180ºC. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Grease a 12 cup muffin tray or use liners or muffin cups. (I just pressed a square of baking paper into each hole...maybe that's why it looks so weird. See partial pic at bottom of page)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">In a blender or a food processor, purée the quartered orange and juice until smooth. (Mine wasn’t very smooth but it worked out well. Next time I’ll try it a little chunkier for some citrusy bite).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Add the butter and egg and buzz until combined. Transfer mixture into a mixing bowl.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">In a separate bowl, combine flour, sugar, baking powder, baking soda and salt.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Fold this into the purée until completely combined.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Spoon batter into muffin cups.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Bake for about 18-20 mins (I baked a little longer, about 25 - 30 mins).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Remove from the oven. Cool in tin for awhile before removing and serving.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">* I discarded the liners once out of the oven (they get soggy while cooling) and left the muffins on a rack to cool.</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com2tag:blogger.com,1999:blog-4403924811495138765.post-168007146768146142014-11-20T10:41:00.002+08:002014-11-20T18:36:19.038+08:00Watami : A Re Review<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Watami @ 1 Utama</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Back in 2012, I did a <a href="http://pingspickings.blogspot.com/2012/10/restaurant-review-watami.html" target="_blank"><span style="color: orange;">review</span></a> at their outlet in Paradigm Mall and had a pretty okay experience. There were some good stuff, yes, of course. They still do. Some hype about it raised my expectations, I guess. This time I went without any, since I’m not here for a review. Was more impressed than the last visit (probably because they were trying too hard the last time) and I thought, they deserve an update … also because they do serve pork dishes now.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The quality of the salmon in the <a href="http://pingspickings.blogspot.com/2012/10/restaurant-review-watami.html" target="_blank"><span style="color: orange;">Salmon Sashimi Don</span></a> was still as good. They certainly didn’t scrimp on the rice. I wish I could have finished it ….. soooo good! Real stuff …. no subs.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The <a href="http://pingspickings.blogspot.com/2012/10/restaurant-review-watami.html" target="_blank"><span style="color: orange;">Chawan Mushi</span></a> was also very good, silky and flavourful…no bouncing on the floors with these. There’s only one other place I know (not talking about high-end Japanese restaurants, just the regular affordable ones) that makes it so beautifully.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><a href="http://pingspickings.blogspot.com/2012/10/restaurant-review-watami.html" target="_blank"><span style="color: orange;">Watami</span></a> didn’t serve pork back then at my first review. Today, with so many Ramen shops sprouting up all over serving their versions of “authentic” Japanese Ramen, I’m not surprised they’ve included this in their menu. The quality of the pork slices were top notch but the texture of the ramen wasn’t quite up to par. I’ve no Phd in the ramen department…just that I like it silky smooth and al dente.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I’d asked about their <a href="http://pingspickings.blogspot.com/2012/10/restaurant-review-watami.html" target="_blank"><span style="color: orange;">Crab Croquettes</span></a> and was disappointed they had taken that off the menu. Those were really something.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The homestyle <a href="http://pingspickings.blogspot.com/2012/10/restaurant-review-watami.html" target="_blank"><span style="color: orange;">gyozas</span></a> were still around. Wonder why they kept this and not the croquettes? I thought the croquettes were so much yummier. Didn’t take a pic of those as they weren’t too photo friendly. You can take a look at them <a href="http://pingspickings.blogspot.com/2012/10/restaurant-review-watami.html" target="_blank"><span style="color: orange;">here</span></a>.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The portions for the set meals were pleasantly and generously large. Service was excellent. In fact, the Ramen I had wasn’t on the set but they accommodated and changed it to what I wanted. Now, that’s service! </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Except for the waitress who insisted I use the shallow plate when I asked for a bowl to share my noodles with a friend…soup, noodles, duh….I got my bowl….it was a very good brunch. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">And no….unfortunately, we couldn’t fit in any desserts this time. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The menu has changed some. I’ll definitely be back to try out more of their new stuff.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Yup…</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Restaurant Review Disclaimer:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This review is of my own opinion. I am under no contract or obligation to write a review or to make it a positive one if I did.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I write my honest opinions and will tell you quickly if a product is not up to my standards. Anything I dislike may not be what you dislike (I can't help it if you have bad taste ... haha). My reviews are for entertainment purposes only. I am not a professional in the field and am not providing professional advice or anything of the sort.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Read at your own risk</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com2tag:blogger.com,1999:blog-4403924811495138765.post-66941698464564262662014-11-10T19:00:00.001+08:002014-11-23T21:29:22.975+08:00Easy Dinner Rolls<div class="p1">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Oh ….</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">My ….</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Gawdness!!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This must be the easiest and fastest bread recipe I’ve ever tried!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">And they turned out super!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Soft and tender crusted rolls. Not the hard crust dinner rolls.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">My bread machine decided to die on me. I haven’t been making bread since my tennis elbow injury.</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"> </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Tried a “No Knead Bread” recipe. It was ok … no great shakes. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Tonight I had a hankering for some plain soft buns, slathered with butter. I can wolf down a half dozen easily and then regret it all later when I feel like a hippopotamus that can’t swim. So yum!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Had to make some. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Used a regular stand mixer this time, using the dough hook attachment. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This is gonna be a repeat recipe for sure …. many, many repeats…probably with some improvisations later. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Do not be shocked by the amount of yeast. It doesn’t turn out yeasty. All’s good. Tested, tasted and approved by several tonguebuds ...or maybe they're just being polite? </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">(Adapted from <a href="http://kitchenmeetsgirl.com/" target="_blank"><span style="color: orange;">kitchenmeetsgirl</span></a>)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 cup plus 2 tbs warm water</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/3 cup oil (I used grape seed oil)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 tbs active dry yeast (I used instant yeast)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/4 cup sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">3 1/2 cups bread flour / high protein flour</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>METHOD</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Preheat oven to 400ºF / 200ºC.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">In the bowl of the stand mixer, combine warm water, oil, yeast and sugar. Give it a quick stir and leave to rest for 15 mins. You should have a foamy mush by then.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Mix 2 cups of the flour, salt and egg into the yeast mixture using dough hook attachments. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Knead until you have a smooth and elastic dough.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Shape dough into 12 balls (I made into smaller ones and got 18).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Place dough balls into a large baking pan, spacing them apart enough for dough to rise until about doubled in size. Alternatively, you can also bake them in muffin pans.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Let rest for 10 mins (I left mine for 15 mins) or until doubled in size.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Bake for 10 mins (I baked for 10 mins, took them out and brushed with some melted butter and baked a further 5 mins) until tops are just golden brown.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Soooo goooood!!</span></div>
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<a href="http://3.bp.blogspot.com/-QbKMzWcNk5o/VGCWhb_ifNI/AAAAAAAAHQ8/WLgTosyeUrQ/s1600/Bun%233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QbKMzWcNk5o/VGCWhb_ifNI/AAAAAAAAHQ8/WLgTosyeUrQ/s1600/Bun%233.jpg" height="321" width="400" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I've used it as a burger bun, loaded with <a href="http://pingspickings.blogspot.com/2011/06/east-meets-west-char-siew-bbq-meat.html" target="_blank"><span style="color: orange;">char shu</span></a> (<a href="http://pingspickings.blogspot.com/2011/06/east-meets-west-char-siew-bbq-meat.html" target="_blank"><span style="color: orange;">Chinese bbq meat</span></a>) and <a href="http://pingspickings.blogspot.com/2012/06/guest-gripe-by-other-half.html" target="_blank"><span style="color: orange;">pickled gherkins</span></a> with a slathering of mustard. It's a little lighter than the usual burger buns. Okay if the filling isn't too heavy. If you're looking for a good burger bun, you can use <a href="http://pingspickings.blogspot.com/2012/03/mutton-burger-with-quince-salsa-oven.html" target="_blank"><span style="color: orange;">this</span></a>. Great buns for anything.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>*Note:</b> unused dough can be frozen before proofing stage. Wrap in cling film and freeze. Thaw, shape and allow to rise to double its size and bake as per instruction above.</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com5tag:blogger.com,1999:blog-4403924811495138765.post-78539639403122573012014-11-02T19:20:00.001+08:002014-11-02T19:20:44.011+08:00Lemon Polenta Cake with Pine Nuts<div class="p1">
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<a href="http://1.bp.blogspot.com/-3UB_rAOixWE/VFYSPfrwYWI/AAAAAAAAHQQ/xCIpX9-96R8/s1600/Lemon%2BPine%2Bnuts%2BPolenta%2BCake%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3UB_rAOixWE/VFYSPfrwYWI/AAAAAAAAHQQ/xCIpX9-96R8/s1600/Lemon%2BPine%2Bnuts%2BPolenta%2BCake%2Bcopy.jpg" height="640" width="360" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Found me some gorgeous lemons!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Not aesthetically beautiful ….. but fragrant, lemony, sunshiny, wakey wakey kind of gorgeous!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">You must understand my euphoria. The lemons we get here are usually pretty boring …. small, round little things that don’t have that lovely fresh tingly lemony fragrance. Honestly, if I’d never had the chance to taste and smell a better one, I wouldn’t have raved about this lot. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Naturally the smaller, boring ones are cheaper but eh? what’s the point of getting lemons that don’t smell like lemons? You get that tart taste … we have local limes that are better substitutes. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">And so I bought a bagful… uh … make that 2 bagfuls. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Forget about making stuff with them, I’m happy just scratching at the skin and sniffing at them. Ooohhh heavenly!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">After much scratching and sniffing (great way to disinfect and have super clean and nice smelling nails), I remembered a cake I’d had that made such a great impression on my tastebuds I promised myself I’d make one if I ever got my hands on really good lemons. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This was it. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">And I’m happy that it’s relatively easy to make. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This has no flour in it, for the gluten intolerant. But unfortunately, there’s nuts, for folks who are allergic to them. And a ton of butter, for the fat intolerant. Indulge, for the ones who can’t say no to desserts.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Polenta / maize meal / corn meal gives it a grainy, rubble-like texture which works well with the lemon syrup drizzle as it doesn’t go all limp and soggy.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Should you attempt this, go for the good lemons. It’s worth it. Indulge.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;"><span class="s1">(</span>adapted from <a href="http://www.nigella.com/recipes/view/LEMON-POLENTA-CAKE-5308" target="_blank"><span style="color: orange;">Nigella’s</span></a><span class="s1">)</span></span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">INGREDIENTS</span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">CAKE</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">200 g butter, softened</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">200 g caster sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">200 g ground almonds</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">100 g fine polenta </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 1/2 tsp baking powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">3 eggs</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">zest of 2 lemons (save juice for syrup)</span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">SYRUP</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">juice of 2 lemons</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">125 g icing sugar</span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">METHOD</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">(Nigella uses a 9” springform pan, Base lined, sides greased and baked for 40 mins).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I used mini loaf pans 2” x 4”, bases lined and sides greased. Use a long strip to line the base so that you have a little overhang … to lift out your cake when it’s cooled.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Preheat oven to 180ºC.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Beat butter and sugar til fluffy and pale.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">In a separate bowl, mix together the ground almonds, polenta and baking powder, and beat some of this into the whipped butter, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Beat in the lemon zest and spoon into pans. Sprinkle with pine nuts.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Bake for about 20 - 25 mins or until the tops are golden.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Remove from oven but leave in pan to cool.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Meanwhile, make the syrup by boiling together the lemon juice and icing sugar. Once the icing sugar has dissolved, you’re done.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Prick the top of the cake all over with a cake tester and drizzle the warm syrup over. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">(I drizzled about 2 tsps per little loaf. You can always use more but I didn’t want it to be too soggy or drizzle on just before serving).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Leave to cool before removing from pans.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">(Use a spatula to loosen the sides a little when removing from pans)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Serve with extra drizzle, lemon curd and/or an extra sprinkling of toasted pine nuts. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Indulge.</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com6tag:blogger.com,1999:blog-4403924811495138765.post-9515065176948473132014-10-30T16:09:00.003+08:002014-10-30T16:09:33.861+08:00HAPPY HALLOWEEN !<div class="p1">
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">The Great Pumpkin is gonna be so sore at me. I seem to have eaten all of my pumpkins and left none to carve and welcome halloween in.</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"> </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Shhh…don’t tell him what this is …. it’s a pumpkin in its halloween costume…yeah…that’s it.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">They’re getting really good at make-up and their costumes these days, don’t ya think? Great disguise!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Anyway…have a Happy Halloween y’all !!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Enjoy the season with it’s wonderful gorgeous colours which we (in this part of the world) can only visualise unless somebody forgets to water their garden.</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com1tag:blogger.com,1999:blog-4403924811495138765.post-75146143498027615092014-10-24T20:56:00.001+08:002014-10-24T20:56:45.080+08:00Pan Seared Salmon with Passionfruit & Capers Sauce<div class="p1">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Right.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">So I’m up to my eyeballs in passionfruit. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I’m good. Can’t seem to get tired of those fragrant things. Just bored of eating them the same way. Besides turning them into <a href="http://pingspickings.blogspot.com/2011/07/golden-passionfruit-jam.html" target="_blank"><span style="color: orange;">jam</span></a> (Wanna see? <a href="http://pingspickings.blogspot.com/2011/07/golden-passionfruit-jam.html" target="_blank"><span style="color: orange;">Here</span></a>.), I’ve made them into <a href="http://pingspickings.blogspot.com/2012/03/hot-and-passionade.html" target="_blank"><span style="color: orange;">drinks</span></a>, used them in cakes, <a href="http://pingspickings.blogspot.com/2011/09/passionfruit-jam-ice-cream.html" target="_blank"><span style="color: orange;">desserts</span></a> … notice something? It’s always a sweet. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Then this afternoon, I was browsing at the grocers wondering what’s for dinner. Friend suggested salmon. And so, “bwwiiing!!”, went the lightbulb that is my noggin’.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Why not a savoury?</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It’s always been a lemon and dill sauce for salmon….something contrasty to the rich, oily fish.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Passionfruit? Yessss….</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Didn’t want a rich, cloying sauce. Figured I’d go with something lighter … more refreshing …. more, um, lazy. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">So here goes. Tell me if you like it. I did! </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">As always, my portions are small. Double up or triplify (new word, my friends call it Pinglish) if you like. Adjust the ingredients to suit your palate.</span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">INGREDIENTS</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Salmon fillets</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 tbs butter</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 tbs grape seed oil </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">freshly ground pepper</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/2 cup Greek yogurt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 heaped tbs capers, rinsed, drained and coarsely chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">pulp of one large passionfruit</span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">METHOD</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Season salmon with salt and freshly ground pepper.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Heat the butter and oil in a pan.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Pan sear the salmon, skin side down. Using a spatula, press lightly on salmon so that it doesn’t curl.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">When skin is crisp (about 2-3 mins), flip and sear other side til it’s done to your liking.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Remove from pan and let rest.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Meanwhile, stir together yogurt, chopped capers, passionfruit pulp and honey.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Glop over salmon and enjoy!</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com8tag:blogger.com,1999:blog-4403924811495138765.post-45259697047554644012014-10-13T14:45:00.001+08:002014-10-13T14:45:21.104+08:00Passionately Yours ... and mine<div class="p1">
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<span style="font-size: large;">This is such a lovely and delicious way to eat passionfruit, I just had to share it. It’s so simple, many may have already tried it this way but I’ve only had my eyes and tastebuds tantalised at a Malay-Indonesian restaurant about a year ago. </span></div>
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<span style="font-size: large;">Recently, there have been a variety of passionfruit in the grocers and I had to try them all out. And with this really bad flu I’ve caught, it’s also a great excuse to medicate myself with it. Yes, with natural cures. I’m totally sensitive to drugs. </span></div>
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<b><span style="font-size: large;">INGREDIENTS</span></b></div>
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<span style="font-size: large;">All varieties of passionfruit</span></div>
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<span style="font-size: large;">Cut fruit in half.</span></div>
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<span style="font-size: large;">Drizzle honey on top.</span></div>
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<span style="font-size: large;">Drizzle honey on top.</span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com7tag:blogger.com,1999:blog-4403924811495138765.post-69892363906371839762014-10-09T10:36:00.001+08:002014-10-09T10:36:45.929+08:00Pumpkin Rice<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">~Pumpkin, Pumpkin,</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Round and fat.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Harvest time is coming.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Yum, yum, yum.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">That is that!~</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">I have the sniffles and I think it’s pumpkin fever. Incurable. I die happy.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I found this recipe on a fellow blogger’s site. It caught my eye. And why not? It’s got pumpkin in it.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Hers is a loaded version. You can check it out <a href="http://phonghongbakes.blogspot.com/2014/10/pumpkin-rice.html" target="_blank"><span style="color: orange;">here</span></a>.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I just made a simpler one since I’ll be having <a href="http://pingspickings.blogspot.com/2012/03/simple-cashew-chicken-stir-fry.html" target="_blank"><span style="color: orange;">kung pao</span></a> chicken on the side. Altho this turned out scrumplicious, basmati rice would be a better choice as it's less fluffy and with a springier bite. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It’s so appetising! Good even on its own. Thanks <a href="http://phonghongbakes.blogspot.com/" target="_blank"><span style="color: orange;">Phong Hong</span></a>!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I’m gonna be making this very often and with different variations.</span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">INGREDIENTS</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 cup jasmine rice, rinsed and drained</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 Chinese sausage, thinly sliced (or substitute with any meat of your choice)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 cup diced pumpkin</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 tbs dried shrimp, soaked, drained and coarsely chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 small onion, coarsely chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">3 cloves garlic, chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 cups chicken / vegetable stock</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/2 tsp ground cinnamon</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 tbs oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Chopped scallions</span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">METHOD</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Heat oil. Sauté the garlic and the dried shrimp.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">When it’s fragrant, toss in chopped onion, pumpkin, sliced Chinese sausage and ground cinnamon. Stir it around until onions are soft.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Turn off the heat and mix in the rice. Coat evenly.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Transfer into a microwave safe bowl and add in the stock.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">(Same method as how I cooked <a href="http://pingspickings.blogspot.com/2014/03/just-plain-rice-talk.html" target="_blank"><span style="color: orange;">rice</span></a> before. Alternatively, you can also plonk it into a rice cooker if you have one).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Cook uncovered on high for 10 mins.</span></div>
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<br />pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com8tag:blogger.com,1999:blog-4403924811495138765.post-5356116959740632082014-10-01T19:56:00.001+08:002014-10-01T19:56:33.505+08:00Chocolate Chips Pumpkin Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">It’s pumpkin season again. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I love pumpkins. I used to go crazy thinking of unconventional things to make, cook, bake with pumpkins. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Crazy moments:</b> </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">~ <a href="http://pingspickings.blogspot.com/2010/11/fried-pumpkin-indian-%20style.html" target="_blank"><span style="color: orange;">Fried Pumpkin Indian Style</span></a></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">~ <a href="http://pingspickings.blogspot.com/2012/08/pumpkin-roasted-duck-meat-steamed-kuih.html" target="_blank"><span style="color: orange;">Pumpkin Roasted Duck Steamed Kuih</span></a></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">~ <a href="http://pingspickings.blogspot.com/2010/12/spiced-pumpkin-and-tomato-soup-chicken_16.html" target="_blank"><span style="color: orange;">Pumpkin Tomato Soup Chicken</span></a></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">~ <a href="http://pingspickings.blogspot.com/2011/09/pseudo-chinese-mid-autumn-pastry.html" target="_blank"><span style="color: orange;">Pseudo-Chinese Pastry</span></a></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">There must be over a hundred varieties out there. We get a good variety from the local grocers. And to mess about with, I wouldn’t even bother getting expensive imported ones. Our local variety is good enough …. similar to the winter squash, Linus’ pumpkin patch types, the one Cinderella took to the ball and forgot to come back before her curfew and lost her shoe (definitely pretty ill-fitting shoe, I must say, and probably had one too many margaritas … you really have to read between the lines of those fairy tales to get the gist of the saucy substance of what the author is actually trying to say but could not due to childrens’ story books bylaws or whatnots).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Anyway, enjoy this while pumpkin is still in season or just freeze mashed pumpkin and you can have it all year through! </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Oh …. before I go mess about some more ….</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">For those who do not want to use canned pumpkin puree, you can prepare your own very easily.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Just get rid of the hard skin and seeds. Cut into large chunks and steam them for a few minutes (you can tell when they’re soft. The colour turns a darker orange). </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">And, in this recipe, I did not mash the pumpkin too fine (I did call it mash and not puree). It’s good either way. I kinda like the speckled orange look.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">(This cake is a combination of recipes. So if anyone feels that this originated from yours, please let me know. I’ll add a link and your cake pic to this). </span></div>
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<span class="s1"><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">INGREDIENTS</span></b></span></div>
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1 1/2 cups flour<br />
1/2 teaspoon salt<br />
1 cup brown sugar<br />
1 teaspoon baking soda<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon freshly ground nutmeg<br />
1 cup mashed pumpkin<br />
1/2 cup (4oz) butter, melted<br />
2 eggs<br />
1/4 cup milk<br />
1/2 cup semi-sweet chocolate chips</span></span></div>
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<span class="s1"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Preheat oven to 170ºC.<br />
Generously butter a 9”X5”X3” loaf pan or three 6”X3”X2” mini loaf pans.<br />
Combine flour, salt, sugar, baking soda, cinnamon and nutmeg. Mix well.<br />
In a separate mixing bowl, beat eggs.<br />
Add pumpkin, melted butter, and milk. Mix well.<br />
Combine wet ingredients with the dry and mix.</span></span></div>
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Pour batter into prepared loaf pan/pans. </span></span></div>
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<span class="s1"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Bake for 40-50 minutes or until a cake tester inserted in the middle comes out clean.<br />
Remove cake from pan and cool on a wire rack.</span></span></div>
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pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com9tag:blogger.com,1999:blog-4403924811495138765.post-90929679679914075142014-09-24T20:06:00.000+08:002014-09-24T20:06:54.981+08:00Nectarine Ginger Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Just trying to save some nectarines ....</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Have already put a couple out of their misery. This weather just isn't good for fruits like these. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">They were reasonably priced for a change .... I couldn't resist. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It's a good excuse to bake and to get myself going again. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It isn't fun having tennis elbow. It isn't fun not getting to play tennis. It isn't fun not being able to even lift a cup .... gah.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">(Can I use that as song lyrics?)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I don't have much to say these days. Forgive me. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I just eat. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">No, I'm way past my depression days .... not worth it. I'm just grumpy. Lacking in exercise, you know, lacking happy chemicals: endorphins (for the inquiring minds ... "endogenous morphine"), oxytocin, serotonin, dopamine and all.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Messing about in the kitchen, retail therapy ...oh yes... a friend advised me to jog. No elbow use (except flapping it around as you jog ...that hurts too, you know), cheaper than retail therapy and I get my happy chemicals. So I figured I'd get a big, quick fix and jog from store to store. Good, eh?</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This is good too. It was experimental. Portion is small. I'm gonna double up for the next one. Add more ginger. Flavors are lovely and subtle. You don't have to take my word for it. Make it and find out.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">(So much for having not much to say....)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">(Recipe adapted from <b><a href="http://www.amazon.co.jp/%E6%89%8B%E3%81%AE%E3%81%B2%E3%82%89%E3%82%B5%E3%82%A4%E3%82%BA%E3%81%AE%E3%83%99%E3%82%A4%E3%82%AF%E3%83%89%E3%82%B1%E3%83%BC%E3%82%AD-%E6%A0%97%E5%B1%B1-%E6%9C%89%E7%B4%80/dp/4537208104/ref=sr_1_1?ie=UTF8&s=books&qid=1281457696&sr=8-1">手のひらサイズのベイクドケーキ</a>)</b></span><br />
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">INGREDIENTS</span></b><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">72g butter, softened</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">50g castor sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 egg</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/2 tsp vanilla extract</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">72g self raising flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/8 tsp baking powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 tbs yogurt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 nectarine, pitted and sliced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">60g crystalised ginger, chopped or cubed</span><br />
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">METHOD</span></b><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1. Preheat oven to 170°C. Grease a small loaf pan or line with baking paper. (I used a silicon loaf pan. Didn't have to grease nor line)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2. Whip butter and sugar until pale and fluffy. Beat in egg and vanilla. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">3. Stir in yogurt, followed by flour and baking powder. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">4. Transfer batter into loaf pan. Arrange nectarine slices on top and sprinkle chopped crystalised ginger along the sides. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">5. Bake in preheated oven for about 40 mins. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">6. Cool and serve.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>pinghttp://www.blogger.com/profile/03425142391134523753noreply@blogger.com15tag:blogger.com,1999:blog-4403924811495138765.post-10024984002137853392014-06-05T20:23:00.001+08:002014-06-05T20:23:28.653+08:00Sprouting Ideas: Chia <div class="p1">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">You’ve heard of Chia pets. Chia seeds. I wrote a little about it a while ago while experimenting (messing around really) with it in a <a href="http://pingspickings.blogspot.com/2013/09/instant-jammin-spiced-peach-jam.html" target="_blank"><span style="color: orange;">spiced peach jam</span></a>.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Full of nutrition, minerals … healthy benefits.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Ground chia seeds are great in bread and cakes. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Now come the sprouts. Great in salads and sandwiches. Saw this on several sites and I decided to give it a go. I love sprouts … all sorts. They’re expensive to buy. Dunno why … it’s so easy and quick to grow. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Has anyone tried sprouts on buttered bread? You know those dainty little things called cucumber sandwiches? Replace them cucumbers with sprouts, lashings of butter and lovely soft white bread …. or whatever healthy alternative soft bread you like. I’m going for something that pleases my tummy and fussy tongue buds …nothing healthy here …. oh … fine …. health food … ground chia seeds bread? Close your eyes while you chew on them … minus the crunch, they taste like cucumber…use your imagination.</span></div>
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<a href="http://1.bp.blogspot.com/-TkTdhr2NCls/U5BfC1PM18I/AAAAAAAAHKI/umST-RKDLXo/s1600/Chia+Sprouts+%232.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><img border="0" src="http://1.bp.blogspot.com/-TkTdhr2NCls/U5BfC1PM18I/AAAAAAAAHKI/umST-RKDLXo/s1600/Chia+Sprouts+%232.jpg" height="400" width="281" /></span></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Anyway …. I had fun growing these cute thingies. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I’d used the plastic container for coffee machine pods. You can use old egg cartons, unglazed clay tiles, any shallow container. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">On clay surfaces, just sprinkle an even layer of seeds on a soaked tile. Give the seeds a spray of water and continue spraying it daily keeping them moist. They’ll turn into a gelatinous goop but it’s fine. They’ll sprout soon enough. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Here’s what I did for mine …</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>STUFF</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">coffee pods container / egg carton</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">cotton buds</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Chia seeds</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">water</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>METHOD</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Wet the cotton buds and and fill each hole of the container. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Sprinkle an even layer (do not over crowd the seeds) on the soaked cotton. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Leave on a sunny window sill or any sunny area but not in direct sunlight. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Sprinkle water on the cotton buds daily or whenever it looks/feels dry. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It’s important to keep it moist.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Wait patiently for those cute thingies to sprout. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Trim when sprouts are about 2-3 cm tall…about 2 weeks or so.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Throw out cotton and start all over.</span></div>
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