This is our favourite Sunday morning breakfast. Hmm, ok it’s actually a tie with nasi lemak! We used to drag ourselves out very early on Sundays just to have a economical fried bee hoon or nasi lemak breakfast. Ha! This almost looks like what we have in SG, just short of the crispy fried chicken wings and ice cold soya bean drink to complete my meal. Being away from home for too long, I’m easily thrilled when I try to replicate local delights. lol.
This is my third attempt on sweet and sour pork and I think I finally got everything right! Honestly, I LOVE this dish but I hate how deep frying uses so much oil and makes the whole house smell of oil even after I’ve mopped the floor and aired the place. Haha it’s good there’s a big deterrence or I might just cook this dish every week!
I followed this recipe minus the pineapples. Batter was good, not too thick. The sweet and sour sauce would have been perfect if I added pineapples. And thanx to Luz for sharing the ‘magic deep frying temperature’ of 180 deg C. Batter is crispy and golden brown, meat is cooked, soft and tender.
The best thing about homemade burgers? They are personalized! You can stuff whatever you like into the burger. I like mine with lots of cucumbers and onions and sauces overflowing. How about you?
And nooo, I didn’t bake the burger bun. We found these really good burger buns in the Sweden supermarkets. They are the same burger buns used in Max Burger (a Swedish fast food restaurant). Here’s the burger I had for lunch today!
These days, I would roast a big piece of char siew and then use them for different dishes like char siew rice, char siew wanton mee or 新洲炒米粉 during the week. And two weeks ago, I thought I should explore more recipes with char siew so I tried making char siew chee cheong fun. The challenge for me was to find the right plate (out of my very small dishware collection) for the rice flour+water suspension so that when it’s out of the steamer, the chee cheong fun would be a thin uniform layer and not stick to the plate. After some trial and error, I think I found THE plate. =D
I got the recipe and inspiration to prepare this dish from my sister-in-law (谢谢大嫂!) but I think this is one dish which doesn’t really have a fixed recipe. It’s interesting making some changes to the ingredients and seasonings and the herbal chicken turns out slightly different each time. For a more herbal taste, I threw in some yuzhu, dang shen, gouji berries and chinese mushrooms. On some days I would add in hua diao wine, or I would use more five spice powder and no herbs. This is a great one dish meal for lazy days!
We have been having this dessert for three days in a row and we are just short of replacing dinner totally with it. Hehe.
Blueberry raspberry crumble with our homemade vanilla icecream!
Åsa (aka my boss) made this fruit crumble for dessert when we were over at her place. We loved it so much that I asked her for the recipe immediately. And to my surprise, it was really easy to prepare. Hehe. That’s probably why we could make this every night.
And we got ourselves an icecream maker last month. For the past weeks, we have been keeping ourselves busy in the kitchen making icecream. SH absolutely loves eating icecream so he’s extremely meticulous about the preparation steps and read up a lot on different recipes and ingredients. So when it comes to making icecream, I’m really just the kitchen helper. The vanilla icecream in the photo was prepared entirely by SH and my gawd, it tasted really good.
Let me know if anyone wants the crumble’s recipe. All dessert lovers must try it!
I did a bak chor mee post ages ago and I have been preparing this dish every now and then. It is put in the same I’m-lazy-to-cook + I-have-no-idea-what-to-cook-today category as fried beehoon, spaghetti and fried rice. On worse days, there’s of course still one dish in the I’m-lazy-to-cook + I-have-no-idea-what-to-cook-today + I-only-want-to-wash-ONE-pot category that I can rely upon: The instant noodles.
Anyway back to version 2 of my bak chor mee, I found chinese dried mushrooms in Sweden, so I don’t have to use braised fresh mushrooms anymore. Chinese dried mushrooms are amazing, they always +10 points to taste and +10 points to appearance of all my dishes instantly. To prove my point, here’s the first version of my bak chor mee:
And not forgetting the bonus points on appearance when it’s SH who took the photo. Better composition: + 10 points, good lighting and flash: + 10 points, digital enhancement: + 5 points.
There! + 35 points to appearance instantly!
I was really happy when my friend gave me a packet of split mung beans. *punch fist in air* Finally, I can make tau suan for breakfast! And to top it off, she gave me frozen you tiao to go with the dessert. You heard me right, frozen you tiao. I’m beginning to believe that you can freeze anything. Frozen you tiao, frozen pandan leaves, frozen durians, I should probably make a post about all the frozen food products sold in the Asian food stores here! Preparing the you tiao was really easy, just heat them up in the oven for a few minutes and they are ready.
Here’s the final product:
There are two things I must take note of: I used corn starch instead of the recommended potato starch. Bad idea if you don’t intend to eat your tau suan immediately as the dessert became watery rather quickly. Also a bad idea to be cooking tau suan and doing other stuffs at the same time since I can’t multi-task. The mung beans are slightly overcooked and soft. All in all, the dessert still tasted pretty good and we finished everything!
This is my second attempt on Tonkatsu Don and I’m quite pleased with it! I changed the type of flour and the crusts turned out crisper and they didn’t fall off the meat. The sauce was very tasty too. In my first attempt, most of the crusts fell off, the sauce was too salty and we didn’t have enough sauce for the rice. If you are interested in this dish, check out this lady on youtube. I love how she always make preparing Japanese food so effortless and easy.