Bulgogi and Kalbi/Galbi(Korean barbecued beef)

There are three dishes in Korean cuisine most people are familiar with. The first one is kimchi which is fermented spicy cabbage. The 2nd and 3rd most popular are Korean barbecued beef dishes, Bulgogi and Kalbi / Galbi. The primary difference between bulgogi and kalbi/galbi, is the cuts of beef used, although the marinate is the same.. Kalbi/Galbi uses short-ribs while Bulgogi is thinly sliced, against the grain rib-eye steak. The marinate makes these two types of beef, sweet, tender, juicy and makes a deliciously enjoyable eating experience. Originally cooked over a wood fire but when prepared in at home or restaurants nowadays, the meat is often seared on a special curved broiler plate/hibachi grill placed in the middle of the table, where each guest cooks his or her own.

To continue reading and for recipe, click HERE

Flax-o-nana Bread/Banana Bread

I named this bread Flax-o-nana cos it is a banana bread with flaxseeds and oats added. I have heard so much about Flaxseeds, .is it the new wonder food? Some call it one of the most powerful plant foods on the planet.That’s quite a tall order for a tiny seed that’s been around for centuries.

 
Click HERE to continue reading and for recipe.

Samosas

Samosa, the delightful tasty little savory patty is a great gift to the world. from India. Samosa is so delicious and addictive that it cannot be mentioned in singular, Samosa, it has to be plural - Samosas, cos when served, - 'satu makan dua mahu" - in Malay, translated - 'you eat one and you will ask for seconds'.

Click HERE for recipe and continue reading.

Slow Cooker Barbecue Pork Ribs

There are many right ways to make BBQ Ribs and it's all up to you and don't let anyone tell you that it isn't right. After all the best pork BBQ rib is the one you like best. So if you want them fall off the bone tender then make them that way. You can put sauce on them or not, you can make your BBQ Ribs spicy hot, or sticky and sweet, however, whatever.


I, for one does not like to buy store bought sauces and being part of the Foodbuzz Tastemaker Program, I received KC Masterpiece Barbecue Sauce Southern Style for sampling................
 

Click HERE to read further and for recipe

Lily's Marble Cake

I saw Gale Gand of Sweet Dreams in The Cooking Channel one morning, baking this marble cake which she said was deliciously moist. I don't know why, but lately i was not able to make a pound cake which will marble the way it should. So, when i saw Gale Gand did it, i had to give her way of marbling a go.

Continue to read further and for recipe click HERE

Alexander's 6th Birthday Cake

My grandson, Alexander turned six on 26th July but his birthday party was posponed cos there was a freak accident which burned him quite badly. He had to have a skin graft and it was done a few days before his birthday. Thank goodness he has recovered well and we celebrated his birthday with several of his Grade 1 classmates............

To continue reading click HERE

Gravlax

When Don from Simplybest From Food and Life posted Gravlax, i told her that i have not tasted Gravlax before and she gave me a lengthy tutorial on how to cure the salmon. Don and I chat on skype ever so often and it does not necessary the both of us, when we see Peng online, she will be added to the conference and the three of us will chat until the cows come home, that is 'the cows in Germany'. I knew Don from way back when food forums were very popular, we were very active members and we met many other members who were just as passionate in cooking and baking. Although most food forums died naturally, our friendship continued to another level, we chat on skype.........

Click HERE to continue reading and for recipe

Pan fried Salmon Fillets with tomatoes and sage butter sauce

Can you think of even one Chinese dish that uses olive oil? I can't !! i cook everyday and not necessary chinese and i do not cook with Olive Oil until as part of the Foodbuzz Tastemaker Program, I received Crisco Olive Oil. and the Light Tasting Olive Oil which was recommended for frying caught my attention. It's about time that i have to think of my family's health and according to a well known chinese chef, that when cooking with Olive oil , the ingredients don’t absorb large amounts of olive oil as they do with other types of oil, thus will help reduce calories.

Click HERE for recipe

Chicken Parmesan Birds Eye® Voila!®

As part of the Foodbuzz Tastemaker Program, I received Birds Eye® Voila!® - Chicken Parmesan at the most appropriate moment, saving my day. With every crisis, comes an opportunity  for someone or something.  The someone was me, the crisis was, i had a deep cut on my index finger and can't continue to cook dinner, so, the opportunity came for me to open up this pack of - Chicken Parmesan and in minutes, dinner was served.  You should see the twinkle in Renee's eye when she saw what was in front of her - a plate of breaded tender white meat chicken, penne pasta and roma tomatoes in marinara sauce.  it was lip smacking good and utterly satisfying.  Thank you Birds Eye® Voila!®, you saved my dinner.

I have to apologize for this belated post as it was impossible to type without the index finger and am now struggling to type with one index finger at this moment to fulfil my commitment as part of the Foodbuzz Tastemaker Program.

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Eclairs

I have made eclairs and i have made eclairs, also i have made cream puffs but what is the difference between a cream puff and an eclair? Both are made with choux pastry, so, shape is only essential difference. Every time i make a batch of choux pastry, i will pipe some round and some long. To my grand kids, don't ask if they want cream puffs or eclairs. Renee will say she wants the round ones and Alexander prefers the long ones - no name calling. To me, somehow the round ones - cream puffs are more photogenic but eclair is the ugly duckling...............

To continue reading and the recipe with how-to is HERE

Twice Baked Potatoes

Potatoes need no introduction and bla bla bla about how good and bad they are. I just would like to let you all know about toxicity in potatoes. I am sure many of us did not realise that potato plant poisoning occurs when someone eats the green tubers or new sprouts of the potato plant. The poison is found throughout the plant, but especially in green potatoes and new sprouts. Never eat potatoes that are spoiled or green below the skin, always throw away the sprouts (the green is due to a high concentration of the glycoalkaloid poison). Potatoes that are not green and have had any sprouts removed are safe to eat. Read more from Snopes.com.

To continue reading and the recipe is HERE

Fish Maw Soup

In Cantonese culinary, 鲍参翅肚 (abalone, sea cucumber, shark fin, and fish stomach) are considered the top four gourmet items from the sea. The fish stomach referenced here is the fish maw.


For those who don’t know, fish maw is the air bladder (also called swim bladder) that is found in all fish except sharks and rays. The maws served in restaurants are usually from the conger pikes. The cleaned maw is dried and then deep fried to make it puffy. In this state it will keep indefinitely. . The maw in itself is a texture ingredient only, it has no fishy taste, and is usually cooked with other strongly flavoured ingredients.it takes on the flavor of surrounding ingredients it is cooked with like a sponge.


To read further and for recipe click HERE

Yau Yee Cheng Chee Yoke/Steamed Ground Pork With Dried Squid

This dish is without a doubt in any MOM's repertoire, asian moms that is. Steaming ground pork and adding whatever to enhance the ground pork has been cooked and served since time immemorial.

To read further and for recipe, it is HERE

Buttermilk Scones

Using buttermilk, instead of heavy cream, makes a lighter, more bread-like scone. They are baked at a higher than normal oven temperature which gives them a darker, crispier crust............

To read further and the recipe can be found HERE

Coconut Milk Egg White Tarts

Julie, a reader of my blog, requested if i have a recipe for this egg tart. She said that she does not know how to call this tart, so do I !!!. I have not heard of it, she said she ate them in Hong Kong and I regreted that she did not ask me a year ago cos i was in Hong Kong last year and would have gone to get some. Julie, thank you for introducing me to this tart and have the confidence in me to try and build up a recipe from looking at a picture.

To read further and the recipe is HERE

Soft Tofu and Fish Paste/老少平安

This dish is simple to prepare and it is considered as Mom's cooking. I don't know about other Moms but i do know that my Mom love to cook this and the whole family loved the dish. After the family laid my Mom to rest last year, my brother took us out for lunch and he ordered this dish. It was then that he told me the name of this dish - Lo Sui Ping On.

To read further and for recipe, click HERE