Saw a post on Facebook of a video recipe for puff pastry chicken pie and it reminded me of Hainanese chicken pie, a dish unique to Penang. It’s a dish invented by Hainanese cooks for their British masters in colonial Malaysia. Most versions are in a brown sauce – a mixture of soya sauce and Worchestershire […]
I saw a recipe on Facebook, thought I saved it and couldn’t find it today! This recipe is based on a vague memory and my own improv. I assure you, it’s tacos plural. The filling mix weighs 1 kg! The photo only shows one taco because I already ate the imperfect first one. Ingredients: Tortillas […]
Recipe’s here except I used a mix of mozzarella and parmesan for the Béchamel sauce and added a bay leaf. And red wine in the photo that I added a splash of into the ragu sauce. I followed the tips here particularly fresh mozzarella (supermarkets sell them in ball form) and adding spinach.
A whole floret of broccoli and half a cup of double cream makes four small portions. Add cheddar cheese for the umami quality and cook on low heat till cheese is browned and the liquid has evaporated into paste. Mix the paste well with boiling water and microwave it to reheat.
This is spectacular! Beats restaurants’ ones on taste. Sauté chopped mushrooms (two different varieties) with butter until browned. Add double cream and water and use an immersion blender to blend until chunky-smooth (imperfect cos I’m using an immersion blender – YMMV if using a stand blender). Personally, I prefer the chunky texture. Drizzle with truffle-infused […]
‘Fish head’ bee hoon soup. Made from the leftovers from poached salmon yesterday hence no actual fish head. Rice vemicelli, bean sprouts, chives, chillies, milk, salmon and the salmon poaching liquid as a soup stock.