Spare Me Some Ribs

I've been looking for some authentic chinese spare ribs recipe for a while now. You know those succulent spare ribs that the ol' chinese lady brings to your table at an dim sum restaurant. After countless hours of searching the web, I still haven't found the recipe. I think I need to just muster up the courage, go down to a chinese restaurant and bluntly ask...

However, my cravings for some spare ribs still needs to be satisfied. Ah.. the debased human action of craving, gluttony to put it realistically. However, we work hard in the kitchen to receive the end result we want, so I say, to the cook goes the spoils! 

 INGREDIENTS : 

3     lbs        Spare Ribs (1.4 kg)

2     tbs        Vegetable Oil

1     dried    Red Chili

4     tbs        Soy Sauce

2     tbs        Vinegar

2     tbs        Honey

1     tbs        Sesame Oil

In a small bowl, whisk together SOY SAUCE, VINEGAR, HONEY and SESAME OIL. 

Heat the VEGETABLE OIL in a wok, add the RED CHILI and cook for about 1 minute. 

Remove the CHILI and brown the SPARE RIBS in batches. Pour off some of the oil, retain about 2 tbs.

Return all the RIBS to the wok, pour enough water to cover and bring to a boil. Reduce the heat and cover. Simmer for about 1 hour, or until the meat shrink slightly on the bone and feels tender. 

Remove the CHILI and discard, pour the SAUCE into the wok. Simmer for 25-30 minutes until liquid is reduced. 

If necessary, add a mixture of 2/3 cups water and 1 tbs cornstarch to thicken the sauce. 

Serve on a bed of white rice.  

Whoop! Whoop! For Some Vanilla Whoopie Pie!!!

Soft vanilla sponges, filled with a rich chocolate buttercream. Serve these babies with a large mug of brewed coffee in the morning for a special treat to love ones. Surely, these could earn you some few brownie points to spend on some shopping spree. 

The cake in itself id good enough to eat, if you dont have the recipe for the filling, I suggest just adding 2 cups of chocolate chips, or shavings into the dough for some easy bake cookies.

If you can pipe the filling with a swirled tip, it would be cosmetically appealing. However, I cant seem to find mine. 

1 stick = 1/2 cup 

INGREDIENTS :

2     cups      All-Purpose Flour
1     tsp         Baking Soda
1/4  tsp         Salt
11/2 stick      Butter
3/4  cup        Sugar
1     large      Egg
2     tbs          Sour Cream
4     tbs          Milk


PROCEDURE : 

Preheat the oven to 350'F. Line 2-3 large baking sheet with parchment paper.

Sift together FLOUR, BAKING SODA and SALT.


Whip the BUTTER and SUGAR using an electric mixer fitted with a paddle attachment (or with a wooden spoon) until pale and fluffy. 

Add the EGG, VANILLA EXTRACT, followed by half of the flour mixture

Add the SOUR CREAM and MILK. Stir in the rest of the flour mixture until thoroughly incorporated.

Pipe or spoon the mixture into the prepared baking sheet, spaced well apart to allow spreading. Bake for 10-12 mins or until just risen and firm to the touch. Let cool for 5 minutes, then transfer to a wire rack.

BUTTERCREAM FILLING

4    oz           semi-sweet or milk chocolate

1    stick       unsalted butter

1    tbs          heavy whipping cream

1    tsp          vanilla extract

1    cup        confectioner sugar

Place the CHOCOLATE in a heatproof bowl set over a saucepan of simmering water, and heat until melted. Set aside to cool, stirring constantly.

Beat the BUTTER with an electric mixer fitted with a whisk until pale and creamy. 

Incorporate the HEAVY CREAM, VANILLA EXTRACT and MELTED CHOCOLATE.

Sift the CONFECTIONER SUGAR into the butter mixture 1/4 cup at a time. Sifting the sugar is a key component in producing a smooth filling. 

To assemble, spread or pipe the cream filling on the flat side of the cooled cake. Topping with the other half when finished.

Sprinkle with some CONFECTIONER SUGAR before serving.

All American Steak Dinner

Steak dinner has never been popular in my kitchen. I could never finish a medium sized slab with all the accompanying sides it goes with. Nevertheless I still attempted to cook some steak for dinner and it was (thankfully) successful. I would say that the side dishes turned out more successful than the steak it self. 

The meat I used was BONELESS RIB EYE, although Filet Mignon is the best cut. But since I am not the best person when it comes to steaks, I was awfully scared of wasting such an expensive cut of meat.  I used a pan grill since the grill outside needs some cleaning and my two boys were getting hungry. I cooked on both the sides first before working on the steak. 


INGREDIENTS:

Mashed Potato 

3              Extra Large Russet Potatoes 
3     Tbs  Butter
1/2  Cup Heavy Cream
Salt & Pepper


Cook the potatoes with skin on. The skin just rubs of when the potatoes are cook. I usually quarter the potatoes, and try to make sure its all the same size. Cook until tender.

Mash the potatoes and combine all the others ingredients until desired texture has been reached.

Mashed Potato Gravy

3     Tbs    Butter
2     Tbs    Flour
1-2  Cups Beef Stock
1/2  Cup   Heavy Cream
Salt & Pepper 

On low heat, melt the BUTTER and add the FLOUR. Whisk the mixture and add the BEEF STOCK and HEAVY CREAM. Continue stirring until desired thickness is reached. 

Pearl Onion with Mushroom

2 Cups    Pearl Onion
3 Cups    Button Mushroom
3 Twigs   Fresh Thyme
3 Tbs       Butter
1 Tbs       Olive Oil
Salt & Pepper


Peel the PEARL ONIONS by cutting both ends and soaking them in hot water ( The water from the potatoes can be used) for 2 mins. 

Melt the BUTTER and add some OLIVE OIL. 

Saute the MUSHROOM, PEARL ONION, FRESH THYME and SALT & PEPPER, until brown.

Place both sides in the oven, heated in 200'C until ready to be served. 

Parmesan Crusted Tilapia with Balsamic Asparagus Side

I have been looking for a go-to fish dish in quite some time. A dish that I would be able to recreate when called for, but most importantly the dish can be prepared fast. I found this recipe in one of my old recipe magazine and made some major changes on the recipe. I have to say, this is beginning to be a fan favorite for my family. 

INGREDIENTS

For the Tilapia : 

1/2  Cup    Grated Parmesan Cheese

3     Tbs     Softened Butter

3     Tbs     Sour Cream

2     Tbs     Fresh Lemon Juice

1/4  Tsp     Dried Basil

1/4  Tsp     Salt and Pepper

1/4  Tsp     French Onion Dip Powder

4 medium Tilapia Fillet

Wash and Dry the TILAPIA FILLET and lightly sprinkle with SALT & PEPPER.

Combine all the other ingredients in a bowl until creamy and set aside.

Line a baking dish with aluminum foil, greased lightly with OIL. Place the FILLETS and the BAGGED ASPARAGUS (recipe below) on the top of the oven, a few inches from the broiler.

Broil for 4 mins on one side. Flip the FILLETS and broil for 3 mins.  (Leave the Asparagus Alone)

Spread the CRUST MIXTURE on top of the cooked TILAPIA FILLETS and continue broiling for 3 more mins, or when golden brown. 

Let cool for 2 mins before serving. 

For the Asparagus:

3       Cloves   Garlic
1/2    Small     Onion 
2       Tbs         Olive Oil
1       Tsp         Balsamic Vinegar
1       Bundle   Asparagus


Mince the ONION and GARLIC. Combine all the other ingredients in a bowl.

Wash and trim the ends of the  ASPARAGUS by holding both ends and bending it until it snaps, discard the lower half. Then add to the oil mixture for 5 minutes.

Place the coated asparagus in the middle of a square aluminum foil, and fold into a pouch, just like the picture. Cut 2 small holes on top of the aluminum pouch. 

Trimming the Blog

Ive currently trimmed the blog and my post by miles. Ive decided that this blog will cater to recipes, food, home innovations and crafts ALONE. Ill be transferring the fashion aisle to a different blog which Hopefully will be posted soon!

Presto Chicken Pesto

I have been late on the bandwagon for tasting some delicious pesto. Back when I was a child, I always cringe on the thought of eating a "green" sauce. Not because of the green vegetable concept but because of the oiliness that I have never been keen to love. However, I have been lucky enough to try a chicken pesto sandwich which I fell in love with. Then came the obsession of finding a good enough sauce recipe for a my one true love, pasta. I think in the past years, Ive made a dozen variation of chicken pesto sauce. This by far has been the best pesto recipe Ive conjured up with. Although I will edit the post if I made some few tweaks here and there. 

the basil is the crucial part of the pesto, some likes the full grown basil leaves. However, I do love the after notes of baby basil leaves, it leaves a sweeter after notes compared to the mature ones. Although the normal basil leaves that you buy in your grocery store while suffice. The recipe also calls for some left over Rotisserie Chicken. I found rotisserie chicken to be the most flavorful for the pesto. Moreover, this recipe could easily be done within 30 minutes, or even less if all the ingredients are prepared in time. 

COOK NOTES: This pesto doesn't include pine nuts although you can definitely add 1/4 cups of pine nuts if you desire.

Ingredients : 

2     cups     Baby Basil Leaves. (washed)

3     cloves  Garlic

3/4  cups    Extra Virgin Olive Oil

1/4  cups     Parsley (washed)

1/2  cups    Parmigiano Reggiano

2     tbs       Sour Creme

Salt and Pepper 

Left over Rotisserie Chicken

Pasta

Cook the pasta and save about a mug full of pasta water.

Combine all BASIL, PARSLEY & GARLIC in a food processor while continually dripping the OLIVE OIL. 

Add the PARMIGIANO REGGIANO and S&P. 

Transfer the PESTO SAUCE to a skillet with the pasta, turn the heat to low and add the shredded or cubed  CHICKEN. Add the SOUR CREME at the end, adding some extra creaminess to the dish 

Serve while warm, and topped with some parmigiano reggiano.