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home cooking

What ears? Pig ears did you say?

by jeroxie September 1, 2010

Pig ears are usually served as an appetizer or side dish in many Chinese dinners. It can have a crunchy texture from the cartilage. I love it soft and very gelatinous. This reminds me of a favourite dish called Kway Chap. It’s flat rice noodles. It is served in a light soy broth with side dishes like soy egg, tau pok (fried beancurd), pig’s intestines, fatty pork, pig ears, salted mustard green and some other side dishes. This dish makes me miss Singapore, the hawker centers and supper after clubbing.

40 comments Full article here

International Incident Scones Party – Pumpkin scones with sweet tomato jam

by jeroxie August 22, 2010

I remembered the first time I made scones. That was for a domestic economic class at secondary school back in Singapore. It was terrible. It was so hard so all my classmates laughed at me and called them rocks. No one ate any of it. They all went straight into a bin. I was traumatised by the incident and can remember it vividly. This is a real mental challenge for me. I want to do it well so badly.

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Meat glue fish and meat balls plus steamboat extravaganza

by jeroxie August 12, 2010

I bought a 50g sachet of Transglutaminase that I bought a couple of months ago out of curiosity. Transglutaminase or meat glue bonds protein together and is used industrially to make meat and fish balls. Prior to this, I have tried binding fatty bacon with kangaroo. Just to note, it does not bind fats! The meats still held together and it was quite a challenging taste. Imagine smelling bacon but tasting kangaroo. I was a little thrown off but the overall flavour was really interesting and actually, good!

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Meatless Mondays #33 – Poached pear & chocolate pizza

by jeroxie August 10, 2010

Super sweet tooth this weekend. Maybe it was the macarons that Mister brought back for me from Sydney. Can I just say that Adriano Zumbo is a genius with flavour, balance and texture. Everyone that has a piece of the precious commodity always end up saying ‘OMG! It’s so good.’ The macarons are always the first to go at his shop. If you are in Sydney, make sure you head in before the shop opens.

I was digging through the old Sydney photos and found this. This pinenut millefueille is one of the best cake ever! It looks sickening sweet but it so not. I can’t remember how many layers there are but every layer has a different flavour, different texture. Every layer is like a chapter in a book and together, they told a story. So regret not getting more!

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Meatless Mondays #32 – Leftover fried rice

by jeroxie August 7, 2010

It’s another week that I eat alone. Not every night of course. But a girl still needs to feed herself while partner’s away. I decided to make fried rice using the leftovers from Saturday’s steamboat. I have chrysanthemum leaves, white cabbage, spring onions, garlic, chillies and eggs. Fried rice for me is comfort food. I guess it was one of the dishes that my dad would cook for me when I was younger. Actually, my dad can only cook fried rice but he does it very well.

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Meatless Mondays #30 – Spicy carrots, mushrooms and tofu soup

by jeroxie July 22, 2010

Have you ever had one of those days when you wake up and everything just does not feel right? In the last week, I have been feeling out of place. It seems that there are just so much to do and I am just try to find the balance for everything. I feel tiredness and at the same time, questioning my abilities. How I hate the feeling of self-doubt. What do you do when this happens?

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Meatless Monday #29 – Kimchi gyoza

by jeroxie July 16, 2010

One could never really tire of kimchi. It is one of those little dishes that the more you eat, you more you want to eat it. Last week, Mister made a lot of kimchi and due to its fiery nature; many friends were reluctant to set their tongues and tummies on fire.

This recipe depends on the extent of your chilli tolerance. Please find the recipe for the gyoza dough here. It is so easy. There is a high tolerance for mistakes. Too wet, add more flour. Too dry, slowly add water into the dough. Please remember to work the the dough before making a decision for adding either more flour or water. Your hands are the best tool. I will advise against using any kitchen gadgets. The dough is ready when it feels soft and it is not sticky.

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Daring Cooks July 2010 – Roast chicken with chestnut butter

by jeroxie July 14, 2010

When I made this dish, chestnuts were still in abundance. A friend mentioned that it took a lot of patience to prepare chestnuts. But she also forgets that it is very enjoyable to eat while peeling chestnuts. Chestnut season is really short so the little bit of hardwork is worth the effort.

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Turkey and shitake mushrooms stew

by jeroxie July 5, 2010

It turned out to be a really interesting market trip. Despite the very cold and wet winter morning, the turn out at the Collingwood farmers market was quite amazing. And I almost always bump into fellow food loving friends. As we walked in, we bumped into lovely @essjayeff with her bags full of fresh local ingredients. She gave me some useful updates about chestnuts and quinces. The two ingredients that were high on my hit list.

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Meatless Mondays #27 – Miso barley risotto with tempeh and tofu

by jeroxie June 30, 2010

Why waste time while waiting for public transport to be on time? I spent it on thinking of recipes and dishes that I wanted to cook or test on the weekends. And sometimes, I spend time daydreaming that I am in South of France, visiting the countryside and not a care in the world. This was one of the dishes that I concocted while I was packed into the train as usual, like a sardine.

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Assam lemongrass fish stew

by jeroxie June 28, 2010

World cup fever is definitely in the air. This time in 2006, we were in Germany and loved every minute of it. The passion for the sport is so exhilarating. Everyone talked about football (not soccer). It is FOOTBALL. I remembered the joy and OMG feeling when Socceroos thumped Japan in the first round. And we were in the Munich stadium when we lost to Brazil. And also the moments of that we were in a bar in Italy when we watched Socceroos drew with Croatia 2-2 to go into the next round, facing Italy. And how our dream ended the 2006 world cup dream when we lost to Italy. I love the world cup. I love football. It brings all sorts of people together, just like food. I don’t mind the late nights and early mornings. The World Cup only happens once every 4 years. Time to start saving for 2014. We want to be where the action is.

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Meatless Mondays #26 – Nettles and mushroom soup

by jeroxie June 25, 2010

Apologies first. First, the photos are horrid and I forgot to take the raw shot of the main ingredient – Nettles. Secondly, the natural lighting on that day was just horrid. I am just going to blame it on everything else except myself. It was one of those days that I didn’t feel like taking photos and every angle just looked wrong. But the soup did turn out really earthy and wholesome that I need to share it with everyone.

26 comments Full article here

International Noodles Incident Party – Homemade Ban Mian with minced pork and mushrooms

by jeroxie June 20, 2010

The Chinese has been making and eating noodles since 2000BC. Like rice, it is a part of the staple diet. It is always part of many Chinese festivals like Chinese New Year and also a must have dish on birthdays. I remember that my grandma would make us a bowl of mee sua. We aren’t allowed to ‘cut’ the noodles while eating it as it signifies longevity.

We are spoilt in Melbourne with great food and produce. But there are just some dishes that rarely hit the right spot. One of these dishes is Ban Mian. It is a type of egg noodle that is very popular in both Malaysia and Singapore. Some use anchovies as the base soup and some places have different toppings. I find the broth served here either very bland and the noodles not well made. Or maybe I am just not looking the right places.

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Meatless Mondays #22 – Vegetarian burger

by jeroxie May 30, 2010

Announcement!

Meatless Day is now Meatless Mondays. This was started in 2003 to encourage better healthy living for ourselves and the planet. There are many reasons to join this movement but it is entirely up to the individual and what the reason/s is or are.

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African Day 2010 – Bobotie

by jeroxie May 24, 2010

First of all, I will like to thank Casey of Eating, Garden & Living in Bulgaria for organising an African Day event to learn and experience the African culture through food.

I love Moroccan cuisine. The colours of the food is very bold to match their aromatic spices. As usual, I like to take myself out of the comfort zone and also wanted to make sure of this opportunity to explore other African foods.

34 comments Full article here

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