Recent Recipes
Spicy Corn Puffs
Comments (0) | Wednesday, October 6, 2010
Are you tried eating corn on the cobs?? Yes I Do! And this is why I’m sharing this recipe with you guys and I love it. Cheap, easy, fast and delicious! What more are you asking, right?
Ingredients:
2 corn cobs
3 tablespoons chopped fresh coriander leaves
6 spring onions, finely chopped
1 small fresh red chili, seeded and finely chopped
1 large egg
2 teaspoons ground cumin
½ teaspoon ground coriander
1 cup (125g/ 4oz) plain flour
Oil, for deep-frying
Sweet chili sauce, to serve
Method:
1) Cut down the side of the corn cobs with a very sharp knife to release the kernels. Roughly chop the kennels, then place them in a large bowl. Holding the cobs over the bowl, scrape down the sides of the cobs with a knife to release all of the corn juice from the cobs.
2) Add the fresh coriander, spring onion, chili, egg, cumin, ground coriander, 1 teaspoon salt and freshly cracked black pepper to taste to the bowl, and stir well. Add the flour and mix well. The texture of the batter will vary depending on how much juice is released from the corn. If the mixture is too dry, add 1 tablespoon water, but no more than that as the batter should be quite thick and dry. Stand for 10 minutes.
3) Fill a large heavy-based saucepan or deep-fryer one-third full of oil ad heat to 180C (350F), or until a cube of bread dropped in the oil browns in 15 seconds. Drop slightly heaped teaspoons of the corn batter into the oil and cook for about 1 ½ minutes, or until puffed and golden. Drain on crumpled paper towels and serve immediately with a bowl of the sweet chili sauce to dip the puffs into.
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The All-American Burger
Comments (0) | Wednesday, September 1, 2010
As usual, I trying to find a new recipe for my home cooking and I decided to do something out of my comfort zone. Burger!! This is my second time doing a homemade burgers and I can’t remember when the last time I did it was. My hubby is a picky eater when it comes to Burger. And what I do if he complains?? Just ignore it and never do it again. Ha ha ha……..
Anyhow, find this recipe pretty good and yum! Of course you can add your own spice to have that kick of your own but this is the basic recipe for a beginner. It’s always good to make your own patties as you know what kind of meats you’re using and ingredients. So, please enjoy the new recipe and try it yourselves.
Ingredients:
1 ½ pounds ground beef
2 tablespoons chopped fresh parsley
2 teaspoons onion powder
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
4 hamburger buns, split
Method:
1) Prepare grill for direct cooking.
2) Combine beef, parsley, onion powder, Worcestershire sauce, garlic powder, salt and pepper in a medium bowl; mix lightly but thoroughly. Shape mixture into four ½-inch-thick burgers.
3) Place burgers on grid. Grill, covered, over medium heat 8 to 10 minutes (or, uncovered, 13 to 15 minutes) to medium (160F) or to desired doneness, turning halfway through grilling time.
4) Remove burgers from grill. Place burgers between buns; top each burger with Burger Spread.
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Salt & Pepper Tofu Puffs
Comments (0) | Thursday, August 12, 2010
This week I wanted to do something different with my tofu especially with tofu puffs. As you know me, the only time I used tofu puffs is when I need to do stew but I thought I want to do something new for my own skill. Of course frying tofu puffs is nothing special at all as you can get it anywhere at any restaurants but not in my kitchen. Not really a challenge at all. EASY AND DELICOUS!!!
That is why I’m sharing this recipe with you guys. Good for party as you can just use your fingers. I love it and I think you will too.
INGREDIENTS:
2 X 190G (6 ½ oz) packets fried tofu puffs
2 Cups (250g / 8oz) cornflour
2 tablespoons salt
1 tablespoon ground white pepper
2 teaspoons caster sugar
4 egg whites, lightly beaten
Oil, for deep-frying
½ cup (125ml/4 fl oz) sweet chilli sauce
2 tablespoons lemon juice
Lemon wedges, to serve
Method:
1. Cut the tofu puffs in half and pat dry with paper towels.
2. Mix the cornflour, salt, pepper and caster sugar in a large bowl.
3. Dip the tofu into the egg white in batches, then toss in the cornflour mixture, shaking off any excess.
4. Fill a deep heavy-based saucepan or wok one-third full of oil and heat until a cube of bread dropped into oil browns in 15 seconds. Cook the tofu in batches for 1-2 minutes, or until crisp. Drain well on paper towels.
5. Place the sweet chilli sauce and lemon juice in a bowl and mix together well. Serve immediately with tofu puffs and lemon wedges.
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Steak au Poivre
Comments (0) | Tuesday, July 13, 2010
I usually have steak day once a week and I’ve been cooked the same steak over and over again. It’s like the only recipe I knew. Then something kicks in to me or I’m bored with the same steak; that’s when I decided to give a changed on the steak. At first, I’m not sure if I should do it or not when my mind always have this thought about WHAT IF it don’t taste that good or I fail. And you can see, I give it a try and hubby love it too.
Now, I would love to share it with you guys and give it a try at home.
Ingredients:
1 tablespoon cracked black pepper
4 beef tenderloin steak or 2 beef top loin steaks, cut 1 inch thick (1 pound)
2 tablespoons butter or margarine
¼ cup brandy or beef broth
¼ cup beef broth
½ cup whipping cream (no substitutes)
2 teaspoons Dijon-style mustard
Method
1. Use your fingers to press the pepper onto both sides of the steaks. If using top lion steaks, cut each steak in half crosswise. In a large skillet cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10 – 13 minutes for medium rare (145F) to medium (160F). For top loin steaks, allow 12 – 15 minutes for medium rare to medium. Transfer steaks to a serving platter, reserving dripping in skillet; keep warm.
2. Remove skillet from burner and allow to stand for 1 minute. For sauce, combine brandy and beef broth (or all beef broth); carefully stir into drippings in skillet, scraping up crusty browned bits. Stir in whipping cream and mustard. Bring to boiling. Boil gently, uncovered, over medium heat for 5 to 6 minutes or until mixture is reduced to ½ cup, stirring occasionally. Spoon sauce over steaks to serve.
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Pan-Fried Fish Recipe
Comments (0) | Saturday, June 5, 2010
WOW! This recipe actually made a whole different way of cooking fish. I always stress out on fish which hubby not really into fish and I’m on the other hand love fish. The reason why he dislike it was because he don’t want to deal with the bones which I totally understand that. I don’t think is a bad thing for me; in a way he actually trains me before us going to have kids. Then I will going to be more stress.
There different option of course. Either I look for the bone for them before they eat. Or I fine something without bones. That is why I found a solution for both of us. It’s a win win situation where both of us can enjoy the meal without worrying so much. Fillets fish it is.
I do recommend you guys to try it as my hubby love it a lot and asking me to cook it more often. *happy*
Ingredients:
1 pound fresh or frozen fish fillets, ½ to ¾ inch thick.
1 egg, beaten
2 tablespoons water
2/3 cup cornmeal or fine dry bread crumbs
½ teaspoon salt
Dash black pepper
Shortening or cooking oil for frying
Method:
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into four serving-size pieces, if necessary. In a shadow dish combine eggs and water. In another shallow dish stir together cornmeal, salt, and pepper. Dip fish into egg mixture; coat fish with cornmeal mixture.
2. In a large skillet heat ¼ inch of melted shortening or oil. Add half of the fish in a single layer, frying one side until golden. (if fillets have skin, fry skin side last.) Turn carefully; fry until second side is golden and fish begins to flake when tested with a fork. Allow 3 to 4 minutes per side. Drain on paper towels. Keep warm in a 300F oven while frying remaining fish.
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About Me
- JennBunny
- Living life to the fullest! What make me satisfy the most are having good foods from street to fine dining at any city! And when I want an escape from my stressful world, I tend to see myself in the kitchen making yummy foods. Always welcome guinea pig to taste my new recipes…..