Chicken with Bean Salad

chicken bean salad

I actually found this recipe in my stack of old recipe cards. But I can’t remember where they’re from….like a magazine or something. I tweaked it a bit in terms of the dressing and ingredients and came up with this. Initially I wanted to do a parmesan crusted chicken but I was lazy to break out the breading station. So a simple seasoning will do. You don’t always have to marinade chicken before you cook it. A simple salt and pepper will even do just fine.

Apple Cake

apple cake

I have been searching for a good apple cake recipe that doesn’t involve having to grate the apples or slice it into pretty thins and laying it out in a circle. Not that there’s anything wrong with such aesthetic but when you crave for some cake of some sort for tea, you want to skip such technicalities and just dive right in. The grating part, I don’t like because you lose a lot of the apple juice, unless it’s for some other specific bakes that does require you to lose the liquids. But preferable, I like big, chunky apples in my apple cake because frankly, when it’s baked, the apples shrink and sometimes you don’t taste any apples if you cut them too small.

Chicken Soup with Old Cucumber

chicken soup old cucumber

Let me confess, I have a small repertoire when it comes to Asian soups, not the spicy ones like Tom Yam and all but more those for family with small kids ones. My hubster and kids love soups. Like love, love. Me…I can live without them. But for the others, if I have to make dishes to go with rice, soup has to be in the menu. Sometimes this irks me because like I have to go and time myself to make soups two hours before. Or I have to spend on pork ribs or chicken pieces just for soups. My slow cooker is too small a capacity for four people eating. And if I use my big pot, I can have some leftover for the next day. My girl is not really great with meat textures yet, so I always have to make soups, pour it over the rice and feed her this way. But at least she’ll eat all the other stuff that goes with it.

Photography – Ruby Strawberries

Hi peeps, something light for the week. My take on strawberries as main subjects. I’ve been on strawberries high lately and it seems fitting to have some portraits on these gorgeous reds. I’ve always find it a challenge to shoot subjects in red because when you edit it, it has a tendency to be overly bright. So when I have a bunch of strawberries with me for my strawberry jam, I thought I’d challenge myself and see if I can make it presentable in portraitures. So here’s my series for ruby, red strawberries.

strawberry

Honey Mustard Baked Chicken

honey mustard chicken

This recipe was a long time coming. Originally I did this chicken recipe to accompany a Japanese potato salad dish. But of course it can go with any other sort of sides. Baked chicken has got to be one the easiest and cleanest way to cook chicken although I can’t say it’s quick, at least you let the oven to most of the work. All you have to prep is just the marinade.

Double Chocolate Muffins

choc muffins

The need to make these muffins basically stemmed from my son who seems to always ask for those RM1 chocolate muffins sold at Aeon. It’s either donuts of muffins. Now I don’t know how to make donuts….yet, but what does that say about me if I can’t even knock up a decent batch of chocolate muffins? The problem is….I don’t have a recipe I go to for chocolate chip muffins or rather I haven’t found one. So when I saw this recipe on Ancoo’s Journal, it looks like a keeper. I modified the method of making it though because based on what the original recipe says, it doesn’t specify how you should mix the batter in which order of ingredient so I kind of winged it a bit.

Strawberry Jam

strawberry jam

I had a love-hate relationship with strawberry jam. Previously like most kids, my mother used to buy those bright, artificial red ones from the stores and while I did eat them with bread and such, I never had an instilled love for them. It was sour and sickly sugary sweet. And even when I traveled quite frequently to Cameron Highlands, the idea of buying jam never appealed to me. But that all changed when I made my own and once you made your own jam, you will never have a desire to get them from the stores again, no matter how good they are.

Pork Belly Braised in Soy Sauce (Tau Eu Bak)

tau eu bak

Initially when I first heard of this dish, I thought to myself, well….sounds rather salty. But I guess it’s not so much the salty type of soy sauce but the dark one that gives it the colour and enhances the braising liquid because dark soy sauce is not as salty as the light one. I’m not sure what are the must essentials for this dish but what I do know is you need soy sauce, hence it would not be called ‘tau eu bak’. ‘Tau eu’ means soy sauce in Hokkien. The other things are the aromatics and spices like cinnamon, cloves and star anise.

Spaghetti Bolognese

spaghetti bolognese

Now this was what the fuss was all about, making that marinara sauce from scratch and all. Spaghetti bolognese is probably the most eaten pasta in my house….I guess initially the kids and hubster tolerated it because they love my garlic bread (garlic bread is a must with bolognese), but of course I try to make both dishes pleasurable rather than having to just eat it for the sake of eating it. So after much trials and errors, I have stuck to this recipe of making bolognese. It’s actually silly thinking you have to put so much effort to making something as common and simple as a bolognese but simplest things are the hardest to get it right sometimes.

Base Tomato Sauce (Improved)

tomato sauce

I have posted a base marinara sauce recipe before but over the years I tweaked it a bit here and there to make the best version possible, in my opinion, to suit my family’s taste. To be honest, we like to eat spaghetti bolognese a lot…and previously I was not able to get that meat sauce right. I did resolve to using the jarred ones sold in the market but my family didn’t like it saying it was too sugary sweet. My previous marinara sauce although it was good for pizzas and rolls, when it comes to making a bolognese sauce, the taste fell short. So after years of experimenting, I have stuck to this recipe which uses roasted vegetables. And of course, if there is a recipe that I can incorporate as much vegetables as possible while appearing invisible to my kids, that is a win too.

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