The Great Chef

Hello my friends, I am so sad to know the past few weeks, the air quality in Singapore and Malaysia has turned very bad as the haze has started again!  And I understand two days ago the rain has finally 'arrive and clean up the air' and hopefully clear sky will brighten up the Malaysians again and no more haze polluted the air. And whereas where I am now...... temperature has down to 4 Celcius and weather has been wet the past few days.  Sometimes I just don't feel like doing anything at all; so spending time either surfing the net or browsing some cookbooks.  Here we can borrow 30 books at one go at the Library!   And they can reserve the books they want to borrow online first. How lucky the Kiwis! Caught one recipe in one of the cookbook "Popular Bread In Hong Kong" that using the horn mould and since my sister and I still having the fun of using the horn mould recently, thought of giving it a try. This time is using bread dough instead of the puff pastry. CHOCO

The warmth has finally arrived. With it comes the barbecues, picnics, days at the beach, etc. Everything but heavy meals. My appetite is usually inversely proportional to the temperature, which means that during warm weather I can only eat fresh salads, fruit, yogurts, and similar foods. One of the aliments that I always rely on are eggs: super nutritious and versatile, and make great beach and picnic food. Below you can find my recipe for deviled eggs. These are basically hard boiled eggs whose yolk is removed and mixed with spices. The cavity left on the boiled white is then filled with the yolk mixture. It is a great option for Summer snacks and it stands beautifully as appetizer on a more formal meal. For 12 deviled eggs: 6 eggs 1/2 tablespoon of Dijon mustard 1/2 teaspoon of Paprika 1/4 teaspoon of dried oregano 1 tablespoon of olive oil Lemon juice to taste Salt and white pepper to taste Thyme leaves to finish (either fresh or dried) Put the eggs in a pan big enough to hold them

Hi everyone, Good day to you! The other day went for my grocery shopping and as usual, I will usually pop in to the Value Shop (shop that sell all sort of cheap item stuffs; kitchen utensils, laundry, stationery, gifts, etc. et c. that is at cheap cheap prices).   A s I was browsing around, s uddenly my eyes caught one baking item and oh my, the Cream Horn Mould and it is so cheap.  Selling at NZ$2.50 for 6 pieces.  Bought two packs and immediately I made Cream Horns today. CREAM HORNS Ingredients Cream Horns   1 store bought ready to roll puff pastry Caster sugar  (for sprinkling on the puff pastry) 1 large egg yolk (for egg wash) 1 tablespoons water   Cream 1 cup whipped cream 2-3 tbsp icing sugar Some raspberries or strawberries Method Cream Horns   Preheat the oven to 200C. Line a baking sheet with parchment paper. Set aside. Use a pizza cutter to cut thawed pastry sheets into 2cm x 40cm.   Wrap each of the strip around the cream horn mould, overlapping a little bit with each

The hight temperatures of the last days surely reminded us of the Summer still to come. Along with ice-cream, beach play-days, barbecues, or lobster by the sea, Summer also represents to me a time when very few things besides fresh salads, yogurts, and fruit can meet my desire for eating. The warmer it gets, the less hungry I get. Therefore, all new, nutritiously fresh ideas are more than welcome. This recipe for mackerel ceviche, by Chef Jean Georges Vongerichten, is this Summer's favorite. A ceviche is a dish characteristic from coastal Central and South America and it consists of raw fish marinated in citrus juices and spices. This process tenderizes the fish up to a point where it looks cooked; and it is actually partially cooked, thanks to the chemical reactions occurring between the acids and the proteins. Roughly all fish and shellfish can be used to make a ceviche so substitute as you wish. The only thing you should make sure is that the fish is absolutely fresh. For 4 serv