The Great Chef

Sweet potatoes are one of my favorite side dishes by its versatility, which makes the ingredient very attractive to use both in savory and in sweet dishes. As a savory side dish it can make beautiful pures, mashes, fries, and chips. As the base for a dessert, it can be turned into delicious cake, pie, ice-cream or sorbet, souffle, and more. Your imagination will dictate the limits, really. The following recipe is for a side dish: sweet potato chips. Love them! Warning: this is super addictive, at least to me. Cook it and see how it works for you. For about 4 servings, you are going to need: 2 big sweet potatoes Iced water Canola oil (enough to deep fry) Salt Paprika (this can be substituted by cardamom, for a fresher and more exotic flavor) Preparation: Peel the sweet potatoes (this step is optional. I usually cook all my chips with the peel on. The peel, if thin enough, gives more flavor to chips and fries. You only have to carefully wash the potatoes under running, cold water using a

When Jessie of Jessie-CookingMoments posted her Raspberries Blueberries Muffins weeks ago, not only the ingredients that captivated me but after reading her opening 1st paragraph, I just had a laugh and I know this muffin must be real good that the Hippomama's grandma keep coming back asking more for this muffins. I always love blueberries and almond meal in my bakes and if I have all the ingredients in my fridge, I will not hesitate to bake this immediately. And guess what, at this post, this is already my 2nd bake for this delicious muffins;  only thing is I only have blueberries in my fridge, so no raspberries in it.  As I have baked  Blueberries Muffin before, and I do not want to confused with the same title of Blueberries Muffin, so I named this as Blueberries Almond Muffin instead. Blueberry Almond Muffins   Recipe Source & text copy from  Jessie-CookingMoments with changes   Ingredients   150g Low Gluten Flour, sifted 140g Unsalted Butter, room temperature 120g Cast

My family and I absolutely loves Butter Chicken!  Whenever I am back to Auckland for visit, Butter Chicken is a must for me to indulge into. I have in fact cooked few versions/recipes of Butter Chicken but non of those are of the similar taste that I have tasted to that "Shamiana"or "Masala" restaurant Butter Chicken.  Either it was too tangy in the sauce or it doesn't have that herbs in taste. I have almost 5 or 6 recipes I have bookmarked previously but wasn't ready to try it out.  Yes, I did alot of google searching, even go to the extend of studying one recipe comparing with another what herbs and spices to go into it.  Until one day I searched in the youtube and saw this video and it just clicked to me that this is just the right one.   Well, one of the ingredients is "dry fenugreek leaves" which I have doubted whether I can find it here.  I tried searching at the local hypermarkets here and no... they don't have it.   Going to the Indian

While I'm still in obsessed and getting good at it, the guts get bolder now.  I have been thinking should I bake the green tea or the chocolate flavour the next?  Well, since I am a coffee person, so I head on to make this Coffee Castella Cake. COFFEE CASTELLA CAKE  Ingredients 4 egg whites at room temperature 4 egg yolks at room temperature 130g sugar 100g bread flour, sifted   2 tbsp honey 1 1/2 tsp instant coffee, dilute in 2 tbsp water. Method Using two square cake pan measuring 8" and 7"; and cut out some cardboard to fit and slot in between the two pans on all four sides.  Wrapped the cut out cardboards with aluminium foils. Preheat oven to (165°C). In a small bowl, dilute the instant coffee with 2 tbsp water.  Set aside. Place egg whites in mixing bowl and beat at high speed  for 30 sec until slightly foamy. Add sugar in 2 to 3 batches until firm peaks form, about 4 min. Add yolks one at a time at medium low speed until well combined, about 1 min.  Add in the h

Have you eaten Chocolate Biscuits Cake before?  I remember when I was working way back in PJ, a colleague of mine, made this non-baked chocolate slice which is so delicious.  I have asked her for her recipe but unfortunately, after few shifting houses, I can't find that recipe anywhere with me anymore. I try to google search for Chocolate Biscuits cake which have dessicated coconuts in it but most of it doesn't have that in the ingredients.   Anyway today I have chosen  Donna Hay's recipe but replace the milk instead of cream. CHOCOLATE BISCUITS SLICE Ingredients 150g biscuits (I used Arnotts’ Milk Coffee), roughly chopped 60ml milk 360g-380g dark chocolate, chopped (do use good quality dark chocolate or you can mix) 95g butter, chopped cocoa, for dusting Method Prepare a 8” square tin lined with non-stick baking paper. Place the milk, chocolate and butter in a saucepan over low heat and stir until melted and smooth. Place the biscuits in a mixing bowl, pour over two-thir