Food articles posted in Dec 2006

Braised pork spare ribs

Cut the pork spare ribs; brown in hot cooking oil; add finely chopped garlic and onions, and ginger; season with salt, light soy sauce, hot sauce and brown sugar; pour in about three cups of water; bring to a boil; lower the heat and simmer for an hour and a half. Serve with mashed potatoes with some grated parmesan cheese stirred in. If that’s not easy, I don’t know what is.

Heavenly lemon-orange cheesecake

The original recipe is from Nigel Slater’s The Kitchen Diaries. The man isn’t prone to superlatives. So when one comes across a superlative in his book, one notices. And when he described this lemon-orange cheesecake as “one of those perfect recipes that you have been after all your life”, he wasn’t overstating it. It is [...]

French toast in 3 steps

When I made some French toasts for breakfast a few days ago and took so much pain taking photos, I did wonder what I was going to do with all the photos. I was sure I have more than one French toast entry in my blog but I took the photos just the same. I’m glad I did. I scanned my archives and it turned out that although I have three French toast recipes, I don’t have any entry with the basic recipe. What I do have are the cinnamon-flavored French toast and two rather fancy variations — the ones stuffed with cheese and ham and another which is a variation of the classic Monte Cristo sandwich.

Chicken, chicharo and quail eggs stir fry

Chicharo, those sweet crunchy peas in a pod, happens to be my 14-year-old daughter’s favorite non-leafy vegetable — the top favorite leafy vegetables among my kids being cabbage and kangkong (water or swamp spinach). The legume chicharo is known as snow peas in some countries, and snap peas in others. Some say that snow peas and snap peas are actually two different varieties of peas. Sitsaro or chicharo come in different sizes. When you buy some, choose the smallest pods — they are crunchier and sweeter. They are easier to prepare too. No need to cut them into smaller pieces. You just snap off both ends and pull off the fibrous threads that run along the edges and they’re ready to cook.

The most sinful chocolate cake

I discovered what seemed to be the least painless chocolate cake recipe in December 2003 (check the comment thread in the link, you’ll find me there) but I never got the chance to try it until about a week ago. Gee, I baked and ate the most sinful chocolate cake ever. And when friends arrived [...]

Fish fillets in white wine

What I like best about whole fish fillets is that you can add almost any vegetable to them. Spinach leaves happen to be my husband’s favorite. He likes his fish fillet dishes light and uncomplicated. What I do is add a generous amount of olive oil, the juice of one lemon and lots of white wine and it’s instant dinner. Believe it or not, that is the recipe in that last sentence. But, of course, I can be a little more detailed than that. Maybe, in five sentences?

Chicken pie with butter crust

In our house, leftover roast or grilled chicken usually becomes chicken salad for sandwiches the following day. We had leftover roast chicken from last Sunday’s lunch and it had been sitting in the fridge for two days, wrapped tightly in cling film. The reason: we ran out of mayo and both my husband and I [...]

Fish and broccoli in oyster sauce

Today’s school lunch. Or, rather, what would have been the kids’ packed school lunch had they gone to school. But they didn’t. The way I understood it, they want one full day of rest before the second trimestral exams begin tomorrow. Had they told me last night, I wouldn’t have bothered getting up at 6.00 [...]

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House On A Hill

Asian cooking

• Stir-fried chicken, mushrooms and peas
• Teriyaki udon
• Beef and tofu with three sauces
• Chinese tea eggs and roast chicken
• Chicken chop suey
• Saigon noodles
• Grilled meat balls
• Braised Eggplants 2
• Fish fillets with hoisin sauce
• Japaneses-style Vegetable Stir-fry

Asia & beyond

• Spaghetti a la carbonara
• Olympic chili coco chicken
• Chicken and macaroni salad
• Fruitier vegetable salad
• Baked creamy chicken and potatoes
• Potato salad with toasted cashew nuts
• Mackerel frittata
• Chicken, mushrooms and potato salad
• Green tea and rambutan dessert
• Tuna belly fillets with garlic and rosemary