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Monday, April 7, 2014

Melon Salad


The first time I've heard about this melon salad was during my diploma. I have to look for a few dishes from South Africa and this melon salad was one of the recipes for their dessert. They were easy to make and absolute refreshing treat to have during summer. The original recipe I found in the internet years ago contains some alcoholic drinks. But I'm not drinking. So I've altered the recipe a bit to my liking and convenience.

To make this melon salad, you need is a few types of melons. Watermelon and honeydew are two of my favorite melon to use. But you can always use the yellow melon, rock melon, sunlady melon, any melon that you like. 

The fun part was to scoop the melon with a melon baller. Then you will need some mint leaves, lemon juice (or orange, or lime) and just a little bit of plain syrup (or mint syrup). Toss the ingredients together and there... You have it. Store them in a container for a night before consuming for a better result.


Monday, February 17, 2014

Fried Gouda


I love cheese. I love dishes with ooey gooey, melt in your mouth cheese dish like grilled cheese or baked pasta with cheese, or lasagna. I haven't had experience with a lot of cheese. In fact, I usually use cheddar, mozzarella, Parmesan, mascarpone and cream cheese. I've never used or taste any cheese other than that. But after watching lots episode of How I Met Your Mother, my sister and I have taken a lot of interest on Gouda, thanks to Marshall Eriksen. Then, my boss gave me a packet of Gouda and advised to grate the cheese on pasta. 


I wasn't that thrilled to use them with pasta. I googled for a few recipes and found some recipe of Beer and Gouda soup. The problem is that, I don't eat or drink anything contains alcohol, and I cannot imagine how Gouda soup will taste like. Then I thought, why don't I just slice the cheese and deep fry them?

So I googled to check whether Gouda is suitable for deep frying and found a recipe on Czech Fried Cheese Recipe - Syr Smazeny and Gouda is suitable for deep frying!



Fried Gouda

1-inch-thick slices of Gouda
Black pepper or any other spices, herbs
Salt to taste
1 cup all-purpose flour
2 large beaten eggs
1/2 cup bread crumbs or panko, or nestum
Oil or shortening for frying
  1. Sprinkle cheese with salt, black pepper and any other spices or herbs you like. Dredge slices in flour, then in beaten egg, and finally in bread crumbs. I didn't have bread crumbs with me, so I used nestum instead.
  2. Fry quickly in hot oil or shortening until golden brown. Sprinkle with pepper or drizzled gochujang on top for a more spicy flavor. Serve immediately.
This fried cheese is best to consume immediately so that you can experience that hot and melting cheese in your mouth. But be careful of the hot ooey gooey melting cheese.

Tuesday, February 4, 2014

Chocolate Mousse


My friend asked me if I could make chocolate mousse. I know that I've made them when I prepared the Sarawak Layered Cake Charlotte years ago. This mousse recipe I contain gelatin powder.

Remember this?
So, while I browsed through some recipe books and some on the internet, I found a lot of  recipes that used meringue, and no gelatin powder. I decided to make a little experiment by combining in a little bit of this and that.

Chocolate Mousse

150 g Chocolate - dark chocolate, bittersweet - cut into small pieces
200ml whipping cream
50g castor sugar
2 egg yolks
2 egg white

  1. Melt chocolate in double boiler. Leave it cool to room temperature. Use the high quality chocolate for a tastier result.
  2. Whipped cream with 10g of sugar until peak.
  3. Beat egg yolk in another bowl with another 10g of sugar until foamed.
  4. Whisked egg white in another bowl with the remaining sugar.
  5. Using a spatula, fold in egg yolk into the chocolate. Then, fold in whipped cream followed by egg white.
  6. Spoon the chocolate mixture into ramekins.
  7. Keep refrigerated overnight.
  8. Serve mousse with whipped cream. You may decorate with chocolate powder, chocolate rice or serve it plain.

Wednesday, January 22, 2014

Spicy Mango Barbecued Chicken

Yikes! I haven't been updating this blog for months! My last entry was in late October 2013. It's a miracle that my followers haven't removed me from their list. It's not like I haven't been cooking/baking and snapping some photos of my experiments in the kitchen - like this recipe below that I'm about to share. The truth is, I was too lazy to post, or write something up for this blog. I'm going to try my best to post more frequently this year.


I love barbecue! I think I did mention that in my earlier post (I love the sweet and spicy one). Recently I've started to make my own barbecue sauce instead of mixing in some mixture of prepared sauce. 


I've decided to make this mango barbecued sauce when my mom got this huge mango from my grandma. It was too large and a little bit sour, so I decided to take half of it to make this mango barbecued sauce. I added in some chili pepper for that little kick.


Spicy Mango Barbecued Chicken
  • 4 skinless, boneless chicken breasts
  • 2 tablespoon vegetable oil 
  • 1 small onion, minced 
  • 2 medium cloves garlic, minced 
  • 1 1/2 cups peeled fresh mango, pureed  
  • 1/2 cup tomato sauce 
  • 1/3 cup dark brown sugar 
  • 1/3 cup honey 
  • 1/3 cup cider vinegar 
  • 1 tablespoon Worcestershire sauce 
  • 1 tablespoon yellow mustard 
  • 2 teaspoons finely chopped red chilies, seeded
  • salt 
  • 1 teaspoon chili pepper
  1. Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant. 
  2. Stir in pureed mangoes, tomato sauce, brown sugar, honey, vinegar, Worcestershire, mustard, chili (you may use any other type of chili like Habanero), salt, and red chili pepper (Add more to your liking). Bring to a boil, then reduce heat to low and simmer until the sauce slightly thickened, about 15 to 25 minutes. Stir occasionally. 
  3. Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
  4. Brush hot sauce over the chicken breasts (or any other chicken parts you like). 
  5. You may cook the chicken in the oven for 20-25 minutes, or cook under a hot preheated grill until cooked.

Saturday, October 26, 2013

Purple Pastillage Box with Calla Lily


I made another pastillage box due to a request by my frequent customer. And this one will be used as a wedding (or is it engagement?) gift, or hantaran to the groom from the bride. I have never made any calla lily before, but, the tutorial from various youtube video didn't seem hard. I wanted to give it a try, and this is the result. I piped some royal icing on the side of the box with the henna's pattern as an inspiration.


This is how the pastillage box looks like from the top. Yikes!  I really need to practice a lot in my piping technique, huh?


And my friend texted me this picture of the pastillage box with decorated tray. I added in some macaroons on the box. What do you think of this purple pastillage box?

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