The Great Chef

It is so good to have someone whom we can communicate throughout the whole process of a recipe when we are going to face a recipe that we have not bake or cook before.  There might be some technical issue which we could encounter during the midst of preparing the ingredient or whatsoever and I am so glad I have my baking buddy here, Hui of butterfly waltz , communicating thru whatsapp giving me some good tips right after she make this Superlicious Cinnamon Rolls!! Decadent. Luscious. Superlicious. NO-KNEAD! ~ this is what Hui have rated to this delicious Cinnamon Rolls. This Cinnamon Rolls originated from  The Pioneer Woman .   If you have visited her site about this recipe, there's a warning indication from her if you intend to make this yourself...... " A warning. If you follow these instructions and wind up delivering these cinnamon rolls to your friends, be prepared for any of the following to occur: 1. They’ll call you after they’ve taken the first bite and profess th

My family and I loves Korean dishes very much ~ can't blame us as we use to operate a Korean BBQ restaurant many many years ago.    During those days, even after we have stopped operating the business, our family still get together to have this Korean style BBQ together.  On my last visit to Auckland, sometimes when we're lazy to cook, we will have take away.  Every Saturday, there is a "night market" available in a basement parking lot in one of the shopping mall.  Many varieties of food stalls to choose from ~ western, chinese, korean, japanese, indian, etc. etc.   On my first visit there, I just couldn't make up my mind what to have, everything seem to be so delicious; can't blame me as the weather is cold and you will get hungry all the time and when you see food around you, everything seem to be delicious too.   And finally I chose the Korean stall and select the Japchae Beef Bulgogi.  And now back home, I have missed this dish so much and I just got to t

I think no one will say no to fried chicken or roast chicken, right?  I am constantly looking for new recipe and flavour for roast chicken or fried chicken because I love to eat  chicken meat.  When I see new post of roast chicken from fellow bloggers, I will usually visit to view their ingredients and if the ingredients are simple and easy, I will not hesitate to try it out. I have in fact have tried out many version of roast chicken but rarely post it to my blog because it is just not good timing to take pictures during evening time.  Well, if I can, I will try to snap few if good lighting permits me to do so. Honey & Thyme Roast Chicken   Makes 6 (Recipe Source from  Jessie - Cooking Moments with slight change)   Ingredients : 6 ChickenDrumsticks 6 Sprigs Fresh Thyme 6 tbsp Melted Butter 4 tbsp Honey 2 tbsp Ginger Juice *   2 tbsp Shao Xing Cooking Wine 1.5 tbsp Garlic, finely chopped 1 tbsp Light Soy Sauce 1 tsp Five Spice Powder 1 tsp Salt   *  (I use 2 tsp ginger powder di

I guess those of us who cook for the family, we are constantly in a dilemma what to prepare and cook for the family. Well, for me if I cook the same old boring food frequently, I might get bore of it too, not to say my family members and of course I wouldn't want to hear from my members saying "oh no, not this again!".  For me here at home, I had fish almost everyday..... and sometimes even when I try various way to cook the fish, I still get bored of eating fish sometimes.   Have you heard the news lately?  The normal meaty Chicken, the chicken seller dye the chicken into yellowish colour and sell it to consumers saying that the chicken is the "Kampung Chicken" (free range chicken).  Sometimes, I just can't believe this kind of thing they also want to cheat the consumers.   Nowadays, I really don't know what food is healthy to eat. I'm sure almost everyone loves fried chicken right?  Why not give this a try, Chicken Karaage (Japanese Fried Chicken)

Char Siew ~ I don't think I need any further introduction of this delicious roast meat. Homemade Char Siew Recipe sourced from  Chef and Sommelier Ingredients 1 kg Pork (Shoulder or Collar) 2 tablespoons oil 1 cup water Marinade 1 teaspoon salt (To add later) 1 teaspoon light soya sauce 1 teaspoon white pepper 2 tablespoons maltose 2 cubes red fermented bean curds 2 tablespoons sugar 2 tablespoons oyster sauce 1 tablespoon chinese wine 1 tablespoon peanut oil Method Clean and pat dry the pork. Mix all the ingredients for the marinade (except salt) and marinate pork over night. Next day, add the salt to marinated pork 30 minutes before cooking. In a medium wok, heat peanut oil over medium heat. Brown pork on all sides. Add marinade and water. Simmer over low heat for about 45 minutes until marinade thickens to form sauce.  Meanwhile, heat up oven to 250C on grill mode. Brush the meat with the sauce and remove from wok. Remove excess oil and further thicken the sauce if required.  Gr

Croquette ~ is my all time favourite.  I always remember croquette because my mum used to make this for her children but her version is usually very simple in ingredients only. KOROKKE (Japanese Croquette) Recipe sourced & adapted from Nami - Just One Cookbook   Ingredients: 4 russet potatoes, boiled and roughly mashed 1 large onion, finely diced 1 small carrots, finely diced 2 Shiitake mushrooms (optional) Some chopped spring onions 2 Tbsp. oil 450g ground meat (beef/chicken/pork) 1 egg 1 tsp. salt ¼ tsp. white pepper Freshly ground black pepper 2-3 eggs, lightly beaten (put into a shallow plate) 2 cup Panko/breadcrumbs  (put into a shallow plate) ½ cup flour  ((put into a shallow plate) Oil for deep frying  In a large skillet, heat oil on medium high heat.  Put in the onion and sauté until soft.  Add carrots and Shiitake mushrooms and cook until they are soft.  Add the meat and break it up with a wooden spoon.  When the meat is cooked, add salt,  white pepper and black pepper.

There was a time my sister and I went to a Taiwanese Restaurant here in JB and after we finished our meal, came the dessert.  I never knew there was a dessert included in our meal.  And it was "Jian Dui" (fried glutinuous rice balls coated with sesame seeds).  It has been ages and I can't remember when was the last time I had this snack.  It was so yummy and delicious. During my young time, it just never occur to me why this snack is called Jian Dui. To translate it from Cantonese, "Jian 煎" means fry, "Dui 堆" is pile or could be lots or batch ~ so it is "frying in a pile". It was not too long ago, well more than one year ago,  Sonia (NasiLemakLover) made this Jian Dui and had bookmarked it since then.   So, today I made my Jian Dui.   Jian Dui 煎堆 (Deep fried glutinous rice balls / Sesame seed balls) (recipe source & full adapted from Sonia of NasiLemakLover A) Dough 30g Tang Mien flour (Wheat starch) 75ml water Method 1. Warm Tang Mien

Isn't this great for a light lunch?   Japanese Potato Salad Recipe sourced from Nami of Just One Cookbook with slight changes Ingredients   2 Russet potatoes ½  tsp. salt 1 egg 2 ½ inch carrot 2 -3” cucumbers 2-3 tbsp cooked scrimps 1/3 to ½  cup Japanese mayonnaise Salt Fresh ground black pepper   Method Peel potato skins and cut into half or quarters.  Put potatoes in a large pot and add water until it covers all the potatoes.  Boil the potatoes and cook until a skewer can goes through the potato smoothly. Drain the water from pot and put the potato back on the stove again. Mash the potatoes but leave some small chunks for texture. Sprinkle salt and transfer it into a big bowl and let it cool on the kitchen counter.   Meanwhile prepare to boiled egg. Remove the shell and mash the egg with a fork in a small bowl. Set aside.   Cut carrots into quarter (or half) and then slice it thinly. Put them in a microwave-safe container and cover it with water. Microwave for a few minutes