Monday, September 15, 2014

Why chew when you can drink? #4 Raspberries and black berries smoothie

Black berries

Mix in a blender until smooth.  Add ice cubes if desired.

Why chew when you can drink? #5

Honey lemon glazed pork loin with freen salad

Pan-roasted baby potatoes with herbs

Cut baby potatoes in half, season with salt and pepper and steam for 10 minutes.  Do not over cook.  Make sure they are half cooked only.

In a heavy bottomed frying pan, add 2 Tablespoons of vegetable oil. Add a few sprigs of rosemary, add the potatoes.  Occasionally shake the pan to move the potatoes whilst roasting so it won't stick to the pan.  Add dried basil.  Season with salt and pepper.

Perfect for serving on the side of any main dish.

Mini bruschetta

The base is a ready made toasted savory snacks.

Topping Ingredients:

5 large tomatoes
3 Tablespoons olive oil
1 clove of garlic (grated)
salt and pepper

To make the topping, finely chop tomatoes; drain to get rid of the excess tomato juice and set aside. Chop fresh basil finely and set aside. In a mixing bowl, mix olive oil, grated garlic, salt and pepper.  Add basil and drained tomatoes.  Mix well.  Place a teaspoon in each of the savory biscotti.  

Enjoy these bite size treats with your favorite cocktail.


Base :  Ready made whole grain toasted savory biscotti ( I used Melba Snacks)

For the toppings, I mixed yogurt, cucumber and cream cheese and added some herbs.  One mixture I added dill and another mixture I added basil.

smoked salmon (flaked)
finely diced peppers (green, yellow, orange and red)

In some servings i skipped the cream mixture as for some who doesn't like cream based topping. For a healthier option, I just added directly on the savory biscotti a mixture of tomato,basil,grated garlic and olive oil to make mini bruschetta. Some I just added only the peppers.

These bite portions are perfect for gatherings.  There's always something to much while Hubby is busy grilling.  Kids loved the mini bruschetta.  

Thursday, September 11, 2014

Chef's Ring

Chef’s Ring

I am not a professional chef and it’s not my ring! Well, this one makes wonders. I use this for molding rice, mashed potatoes, cakes, dough, anything that needs a round mold. It is great for molding layers of different textures, colors and flavor.

Mutton Sio Mai

Mutton Sio Mai

We are a big fan of dim sum restaurants and once in a while at home we crave for it. The key to a tasty dim sum dumplings is to cook with a bamboo steamer. I have tried doing it in my metal steamer, there’s nothing like it with a bamboo steamer! It’s the flavor and the aroma that has stucked into it that gives a special touch. In my quest to find a bamboo steamer, I’ve been to china town, but wasn’t successful. I’ve seen huge gigantic bamboo steamer which is not what I’m looking to buy! Not until now, a colleague of hubby was kind enough to buy it for us, and we are very pleased to have a medium sized bamboo steamer in four layers. We just got it last night and we wanted to try it right away! Just in time, I have frozen dumpling wrapper which have been sitting in the freezer for quite some time now, But the available minced meat I have is mutton and mutton only! I haven’t had mutton sio mai in my life, but that didn’t leave me any much choice but to try making mutton sio mai. My imagination had worked fantastically with the flavors, hence I put spices that I haven’t used with chicken or pork dumplings. I added chili onion, mushrooms which worked out just well!

¼ Kg minced mutton
1 can button mushrooms (diced finely)
1 large white onion (diced finely)
1 red chili (diced finely)
1 green chili (diced finely)
6 Tbsp. Soy sauce
1 Tbsp. sesame oil
2 Tbsp. corn starch

Soy Sauce:
¼ C. Soy sauce
2 Calamanci (small lime)
½ tsp. Sesame Oil


Prepare all the ingredients and place everything in a mixing bowl. Mix vigorously with your hand, you may wish to use plastic gloves, as I did, until all the flavors have been blended together. Let it stand for about 10 minutes that the flavors will develop nicely.

Place 1 teaspoon of meat mixture at the center of each dumpling wrapper, pat with water around the meat using your finger. Gather the edges of the wrapper up forming pleated raffles. Tap on the table to flatten the bottom of the siomai and squeeze a little just before the edge of the wrapper, leaving a little meat exposed. Do this until all the meat mixtures have been wrapped, then you are ready to steam.

To use the bamboo steamer, place about an inch deep of water in a large woke, taking care that the water should not get out of the rims of the steamer. This is important to keep the steam inside the bamboo steamer. Bring the water to boil and reduce the heat when it is bubbling already. Brush with the base of the bamboo steamer to avoid the dumplings sticking onto it. Place the dumplings in each base keeping a little distance in between each dumpling.

Stack the bamboo steamer over the simmering water and cover the last layer.

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