Tuesday, January 31, 2012

Stuffed French Crêpes~

   I wanted to make this since 2010, but I couldn't, because I don't have a big non-stick pan in my kitchen :( Until my mom bought me one last year (2011) November. Thanks to  her a lot really.

  French Crepes, a useful stuff it is honestly. Can be use in many purpose and turn out a lot of different dishes.

  French Crepes for savoury dishes contain a wee bit different to dessert crepes. It should have no sugar and any liquor in the batter of the crepes. However, they cooked in the same way.

French Crepes (Savoury Crepes)
3 eggs
2 cup flour
1cups milk
1 cup water
2 tbsp vegetable oil
¼ tsp salt

1.      Whisk all the ingredients together inside a big bowl.
2.      Chill the mixture in the fridge for 1 hour, at least. (Do not miss step!)
3.      Grease the wide pan with small cloth dunked with oil, then, pours a cup of chilled crepe’s mixture to cook for 45 seconds for each side.

Stuffed Crepes
10-12 large french crepes
2 tbsp olive oil
2 onion, diced
2 cloves garlic, minced
1 can mushroom, diced
1 lb ground pork (or any meat you wish to add)
¼ cup hot sauce
1 tbsp oregano
1 tbsp thyme 
1 tsp smoked paprika
2 tsp dark soy sauce
Salt & pepper to taste

1.     Heat pan on medium-high heat, sauté onions and mushrooms with olive oil for about 5 minutes or until onion is soft and transparent.
2.      Add meat and keep separate them. Cook until it turns brown.
3.   Add all the spices into the meat and cook for a few minutes until done.
4.   Stuff French crepes with the filling, dim-fry stuffed crepes with olive oil on a pan for a minutes each sides or until sides turns a bit golden brown.
5.   Or you can do it this way, brush them with olive oil and arrange on baking dish. Bake in preheated oven 375'F (180'C) for 15-20 minutes or until slightly golden.

 Additionally, you can do it another way: spread a little bit of spaghetti sauce on baking dish before you arrange the crepes. And then cover with more spaghetti sauce on top, of course along with some mozzarella cheese and parmesan cheese above. Finally go into the oven, bake for 25-30 minutes~ Chill for a few minutes before serving or you'll get your tongue burnt!!
Go and Try to make one yourself, Enjoy~~

Thursday, January 19, 2012

Deviled Eggs~~

  This is really a great appetizer! I had enjoyed these with my mom on her birthday, haha Deviled Eggs for a birthday XD Don't get superstitious hahaha~ I recommend you to follow Chef John's Deviled Eggs Recipe, I love it!!

Enjoy with your own Deviled Eggs!! It's super easy to make, hope you'll give it a try!!

Kiwi Dessert Crêpes For my Mom~

  Today, 19 January, it's my mom's birthday. I made 2 things that my mom never ever tasted until now. Without my mom's support, I'll never able to afford any ingredients and cooking utensils which are expensive to me. I can't thank my mom enough.

  Oops, almost forgot.. The 2 things I made are French Crepes (the picture above) and Deviled Eggs, indeed weird that making Deviled Eggs for a birthday but that's what my mom never ate and I wanna make those for her.

French Crepes (Dessert Crepes)
3 eggs
2 cup flour
1cups milk
1 cup water
2 tbsp sugar 
1tsp vanilla extract
2 tbsp vegetable oil
¼ tsp salt

1.      Whisk all the ingredients together inside a big bowl.
2.      Chill the mixture in the fridge for 1 hour, at least. (Do not miss step!)
3.      Grease the wide pan with small cloth dunked with oil, then, pours a cup of chilled crepe’s mixture to cook for 45 seconds for each side.

   You can add varies of fillings for Crepes, any kind of fresh fruit or jam and some sweets like chocolate.
 But I used the mixture of cream cheese, sugar and whipped cream, so it would be tasted like Cheese Cake Xd

  By the way, there are varies way to make Dessert Crepes and I'll try and share next!

New creation, Corn Alfredo~

  I had my Chicken Gravy leftover from last night, and I reused it to made this, Corn Alfredo! I will show how I made it.. It tasted very rich, sweet and tasty~ You can have Fettuccine goes with this sauce, as well, because the sauce tastes so rich.

Corn Alfredo
1 lb spaghetti, boiled and drained
1 cup corn
1 onion, diced
2-3 cloves garlic
3 tbsp butter
1 tbsp oregano
1 tbsp basil
¼ tsp cinnamon
1 bay leaf
½ tsp paprika
2 cup chicken gravy
5 cup milk or 3 cup milk and 2 cup heavy cream
Salt & pepper to taste
Parsley for garnishing

1.      Sauté onions with olive oil for 5 minutes, and then add in corn, basil and oregano.  Sauté until fragrant.
2.      Add chicken gravy and gradually stir in the milk. Along with cinnamon and bay leaf.
3.      Simmer with medium-low heat for about 20 minutes, until it’s thickened.
4.      Season well. Mix it with spaghetti.
5.      And garnish before serves.

Wednesday, January 18, 2012

Kuih Momo~

  I love this since when I was very young, and it's sooo melt-in-mouth delicious! And sweet too! I ate thousand of them, and now I made thousand of them~ It's fun to make but must be careful when you rolling it, IT'S FRAGILE!! But not too fragile, if it is, add a little bit more of water and ghee or butter, just a wee bit.

Kuih Momo
400g ghee, melted
800g flour
120g icing sugar
1 tsp salt

For coating:
 1:1 icing sugar to milk power, 100g each

1.      Preheat oven to 300’F (150’C).
2.      Toast flour and keep stir and flipping, to prevent lumps, in a pan until it smells ‘nutty’. Blend in salt and set aside.
3.      Mix all the ingredients together until well blended.
4.      Roll a tablespoonful (or teaspoonful, for smaller in size) out of the dough and place it on baking paper on baking dish. Do the same for the rest.
5.      Bake for about 15-20 minutes or until it slightly expanded and appears small fissure. (don’t bake for too long, or it will become hardened and parched, and not that tasty, or you prefer to do it this way)
6.      Roll them in the coating mixture until completely coated.

Tuesday, January 17, 2012

Corn Flakes Cookies

   CNY is coming, everyone is craving that day will come earlier.

  I chose to make Corn Flakes Cookies at first because it is the easiest recipe. And I about to share it to y'all, well nothing special though XD

Corn Flakes Cookies
250g butter, softened
150g caster sugar
2 tsp vanilla essence
300g flour
4 cups corn flakes, coarsely crushed
Icing sugar, optional

That's my youngest sis and mom~ they were helping me out~
1.      Blend butter and sugar together and add in vanilla essence and beat them well.
2.      Pour in flour and corn flakes, mix them until well blended.
3.      Take 1 tbsp for per portion, and place them on lightly greased pan. Leave some spaces to prevent them stick together when they are expanding.
4.      Bake in preheated oven with 375’F (180’C) for 15-20 minutes or until it turns light brown.
5.      Remove from oven and let it cool.
6.      Sprinkle some icing sugar on top.

That's my mom's fingers!

Monday, January 16, 2012

Best Braised Lamb I made~

  It's a pretty long time that I didn't touch this blog, to the matter of fact that I have been busy for school stuff, workout (my new aim, started at 27 Dec 2011, trying to lost some fat and get a ripped great shape!haha! ) and making Kuih Momo and Corn Flakes Cookies (maybe more, if I'm free! :D) for Chinese New Year. I'll post those recipes later, but I gotta share my New Braised Lamb Recipe to everyone, I don't know what should it named. So I simply call it Brown Braised Lamb >.< If you have better suggestion for the name, tell me as you please. I had consulted other people's Braised Lamb recipe as reference, go and have a look, it's amazing and I love it.

  I have omitted some ingredients and replaced with other stuff or add more other ingredients. Its taste was awesome, you can give it a try.

Brown Braised Lamb
4-5 lamb shoulder chops
2 tbsp olive oil
1 onion, carrot, celery (all finely diced)
4-6 small lime, seeded and slightly chopped
2 tomato, diced
¼ cup barbeque sauce
5 cloves garlic, smashed
2 tbsp black pepper, coarsely crushed
1 tbsp ginger, finely minced
Salt to taste
½ cup brown beef broth
1 tbsp light soy sauce
1 tbsp curry powder
1 tsp cumin
2-3 springs cilantro, chopped (save some for garnishing)
1 tsp Italian mixed herbs
¼ cup water
1 tbsp cornstarch

1.      Mix lamb shoulders with barbeque sauce, ginger and black pepper in a mixing bowl, set aside.
2.      In a medium-high heated casserole, sauté onion with olive oil until soft and slightly transparent.
3.      After that, adds in carrot, celery, lime, salt and pepper, sauté until caramelized.
4.      Throw in chops into the veggies, and cook until the colour of the lamb started to change. And then pour in the broth.
5.      Add in all the ingredients, except water and cornstarch.
6.      Stir them well and simmer for about 1 about or until the chops are tenderized.
7.      Mix water and cornstarch together in a small bowl, stir it into the chops, simmer until the sauce is thickened.
8.      Place chops on a platter and a few tbsp of sauce on it; sprinkle some cilantro for garnishing.