Sunday, 27 December 2015

Teriyaki Chicken

Christmas just over and is time to welcome the new year in another four days.  This will be my last post for 2015.  Today I wish to share with you all a popular Japanese recipe - Teriyaki Chicken.  I guess Teriyaki Chicken is one the regular order when we went to a Japanese restaurant.  I am one of them and I wish to try it out on my own today.  

As my kitchen is not ready either with sake or mirin, I had substituted it with rice wine, vinegar and ginger wine.  The outcome does not disappoint me though.  I also had added in some spiciness touch in the sauce by using some chili flakes.  So, this is my version of Teriyaki Chicken, is so easy to prepare and you do not need to order a takeaway.  This is also a good idea for your guests at home during this festive season.

We would like to take this opportunity to wish everyone a very Happy New Year and a bless 2016.

Sunday, 20 December 2015

Savory Stuffed Tang Yuan (Glutinous Rice Ball) Served with Pork Rib Soup

The Chinese Winter Solstice festival is coming soon.  Every year around this time or just a few days before Christmas.  This year falls on 22 of December.  Chinese around the world will be busy preparing "Tang Yuan" or glutinous rice balls to welcome this festival.  

The Winter Solstice is also popular known as Dongzhi Festival.  Traditionally, the Dongzhi Festival is also a time for the family to get together.  One activity that they never missed during these get-together is making and eating Tang Yuan which symbolize reunion.  Tang Yuan is made of glutinous flour and sometimes are brightly colored.  The glutinous rice balls may be plain or stuffed.

As I used to make the balls in plain and served with sweet syrup, I would like to do something different this year.  Yes, I am making stuffed Tang Yuan with the combination of minced pork and shrimp meat and served with pork ribs soup.  We are very happy with the result.  I had added in some tapioca flour in my Tang Yuan dough and it makes them more bouncing when you eat them together with meat fillings.  The pork rib soup blended in so well with Tang Yuan.  It may take a while to prepare, but it's worthwhile.

Monday, 14 December 2015

Chocolate Chip Cookie Truffles

This is the time that everyone is busy with the preparation of the forthcoming festivities of Christmas and New Year.  Do you have any idea of a Christmas gift for your family or friends?  If you do not have one yet, maybe this simple recipe could be a great contribution.  This recipe is best to be served cold, so, it's an ideal for this festive gathering or parties.

To choose something from your own kitchen as a gift makes Christmas more personal by making your own gorgeous gourmet gifts.  This chocolate chip cookie dough truffles are for cookie lovers.  The combination of all ingredients has been just superb.  As I love something crunchy, I have added on some toasted almond nibs on top... is just what I want for this Christmas, what about you?

Sunday, 6 December 2015

Tasty Butter Salted Egg Yolk Pumpkin

I always used pumpkins for sweet recipes like cakes, desserts or snacks.  Very seldom I will turn them into something savory.  Thanks to a friend that had given me a part of a big pumpkin that she had bought and asked me what am I going to make.  That's a good question and took me a while of thinking.  There comes this recipe surface in my head. 

This tasty fried pumpkin recipe was adapted from a Malaysian celebrity chef, Chef Amy Beh a few years back when she was conducting a cooking workshop.  The special about this recipe is the creamy sauce blend with cooked salted egg yolk.  The aroma of the curry leaves and the little spicy taste of the bird chillies has made the whole dish taste so superb! You must give a try!