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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Chocolate Chip Cupcakes Recipe
Comments (0) | Thursday, April 22, 2010
Ingredients:
7 tbsp butter, softened
½ cup superfine sugar
2 large eggs
¾ cup self-rising flour
Heaping ½ cup semisweet chocolate chips
Method:
Preheat the oven to 375F/190C. Line a 12-hole muffins paper liners. Place the butter, sugar, eggs, and flour in a large bowl and beat together until just smooth. Fold in the chocolate chips. Spoon the batter into the paper liners.
Bake in the preheated oven for 15-20 minutes, or until well risen and golden brown. Transfer to a wire rack to cool completely.
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Five-Spice Chicken Wings Recipe
Comments (0) | Friday, April 9, 2010
Do you ever feel tired of washing ton of dishes after cooking? I do feel that way especially on Monday when I’m recovering from the weekend activities. Living with my love of my life without a kids does make a lot of different than the one that have kids. The one with kids’ usually harder working in cleaning and stuffs. And the one that without kids like me, tent to be lazy and always tell myself that I can always do it tomorrow. Not everyone is like this but I’m referring to myself. I don’t seem to have motivation in doing anything. It’s like…. I give up to easily or I’m having a good life and enjoying my entertainment every day. I need that motivation me again but I don’t know where to start.
So today, I’m going to share with you guys a new recipe for a busy working person or you can cook it during weekend where you don’t feel like eating out but still hoping to have a home cook meal while you still outside shopping or spending time with your family. Here is the recipe for you.
Ingredients:
3 pounds chicken wings (about 16)
1 cup bottled plum sauce
2 tablespoon butter, melted
1 teaspoon five-spice powder
Thin orange wedges and pineapple slices (optional)
Method:
If desired, use a knife to cut off tips of the wings; discard tips. In a foil-lined 15x10xi-inch baking pan arrange wings in a single layer. Bake in a 375F over for 20 minutes. Drain well.
For sauce, in a 3 ½ or 4-quart slow cooker stir together plum sauce, melted butter, and five-spice powder. Add wings, stirring to coat.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 ½ hours. Serve immediately or keep warm on low-heat setting up to 2 hours. If desired, garnish with orange wedges and pineapple slices.
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Oven-Fried Chicken
Comments (0) | Monday, March 29, 2010
If you looking for an easy yet delicious recipe. This is the one you’re looking yet.
It so easy I have to tell you. Sometimes you just want to be lazy or tired of cooking and yet still wishing to have a scrumptious meal to satisfying your hunger. This is the meal I will make for my dinner. It took me about five minutes to prepare it and dump it into the oven and let it cook by itself without messing the kitchen. Calvin loved it a lot when I made this for dinner. It tastes exactly like a fried chicken but in a health way coz we don’t need the frying oil for it. Oil free! You can eat with salad or pasta as you like.
Ingredient:
¼ cup flour
1 ½ teaspoons Season-All Seasoned Salt
½ teaspoon Oregano Leaves
¼ teaspoon Ground Black Pepper
1 ¼ pounds boneless chicken breast halves or thighs
¼ cup milk
1 tablespoon butter, melted
Method:
Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray.
Mix flour, Season All Seasoned Salt, Oregano leaves and Ground black pepper on large plate. Moisten chicken with milk. Coat evenly with flour mixture. Place chicken in single layer in prepared baking pan. Drizzle with melted butter.
Bake in preheated 425F oven 15 to 20 minutes or until chicken is cooked thorough.
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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…..