Ginger Salad Dressing

Ingredients

  • 1/4 cup(s) balsamic vinegar
  • 1 1/2 tablespoon(s) molasses
  • 1 tablespoon(s) finely grated fresh ginger
  • 1/4 cup(s) olive oil
  • Salt and Pepper to taste

Getting a piano

A piano does not comes cheap these days. I am so lucky my parents decided to send mine up to me instead of leaving it at home. Many of my friends who send their kids for piano lesson has to really think many times before they purchase one.

It would be alright if the boys wanna learn another musical instrument or purchase the boss me-70 guitar multi-effects pedal at guitar center

However I still hope my one of my kid would take up at least piano lesson to utilize the piano we have at home.

Ultimate Butter Cake by NgShanna

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  • 375g butter
  • 10 egg yolks
  • 1 cup sugar
  • 1 1/2 cups plain flour
  • 1/2 tsp baking powder
  • 1 tsp vanilla
  1. Melt the butter. Leave to cool.
  2. Mix yolks and sugar until creamy and pale yellow.
  3. Add in the cooled melted butter
  4. Fold in carefully sifted flour (and a pinch of salt if using)
  5. Bake for 45 or so at 165C degree 

Verdict: The cake is so buttery and dense. Very fattening and I guess it is ok to indulge in such a rich butter cake once in a while

A new watch

During the school holidays, it is very crowded everywhere. Traveling on our highway is a nightmare not to mention find a parking spot in shopping malls. I guess many are clearing their annual leaves while able to accompany their kids during this school holiday.

Thank goodness we completed all our travel and shopping plans at the malls. Furthermore online shopping would be able to complete my shopping items. I just found this watch from here, exactly the color and design that I have always wanted.

Ichiriki @ The Gardens, Mid Valley

Each time we go to Mid Valley, the kids would only want to dine at their favourite restaurant, Hokkaido Ichiba. Not only they would want to order the same set, it is a must for us to sit by the window, facing towards their favourite construction view.

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Last week when we were coming out from Isetan at the Ground Floor, I was so delighted to see a new Japanese Restaurant, Ichiriki, that serves non-halal Tonkatsu meals. I read that this new restaurant is run by Yuzu, which is just a few floors above.

Price is rather reasonable and since there were so many people eating in this restaurant, I thought it must be good.

There wasn’t any waiting line and the best part is, we easily got a table at a private corner.

Kurobuta pork from the black pig is the signature dish. However hubby only wants the normal pork. It comes in a set as shown above and we ordered extra rice to share with the boys. They love it!!!

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However QQ insisted that she only wants her all time favourite Tempura set. This girl of mine certainly isn’t very creative on accepting new taste on her food.

Overall, food taste is rather good. I would always prefer non-halal meals but the kids would want to go back to their favourite restaurant next time for their favourite “construction view”, sigh…

Use of Wholegrain Mustard

Grilled Chicken Marinate

  • 8 chicken thighs

Marinate

  • 1/2 cup olive oil (maybe more)
  • 1 lemon (juiced)
  • Salt and pepper, to taste
  • Some fresh herbs (if you have them)

 

Glazing

  • 1 tablespoon whole-grain mustard
  • 1 or 2 tablespoons honey
  • 1/3 cup olive oil
  • salt and pepper to taste

Method

  1. Marinate chicken in olive oil, lemon juice, salt, pepper, and herbs, for at least 1 hour and up to a day in advance. Oil pan.
  2. Bake for 20 to 25 minutes and turn skin side up. Bake for 10 more minutes. To make the glaze, add mustard, honey, and oil in a bowl in that order, whisk, add salt and pepper, whisk some more. Apply glaze with brush or spoon and broil for 5 minutes.
    Step 3
  3. Take out and let rest for a second, and make sure you save all those delicious, lemony, chicken juices that collected in the pan.

Salad Dressing

We normally use the sesame oil dressing from Kewpie but somehow I just got tired of this dressing.

Tried Sheryl’s salad and its really good. Here she shared her secret recipe for her favourite dressing

A: Wholegrain Mustard Dressing (from Sheryl)

  • 1 Tbsp of the mustard,
  • 1-2 Tbsp of honey (or substitute with molasses)
  • 1 Tbsp of Olive Oil or any oil of your choice
  • 1-2 Tbsp of balsamic vinegar
  • Salt and Pepper to taste

B:  Molasses and Balsamic Vinaigrette Dressing (from internet)

  • 1 teaspoon of molasses
  • 1 teaspoon of balsamic vinegar
  • 1 teaspoon of olive oil
  • 1/8 teaspoon of herbes de provencesea
  • salt and pepper to taste

C: Orange and Balsamic Vinaigrette Dressing (from internet)

  • 4 tablespoons fresh orange juice
  • 6 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • sea salt and pepper to taste

Nestum Butter Prawn

300g Big prawns, trimmed, washed and drained
Oil for frying

Ingredient A

  • 3 Tbsp butter
  • 3 Egg yolk, lightly beaten

Ingredient B

  • 1 Tbsp chopped garlic and shallot
  • 1/2 Chicken stock granules
  • 1/2 tsp sugar
  • 2 spring curry leaves
  • 6 cili padi, sliced
  • Dashed of salt and pepper to taste

Ingredient C

  • 5 Tbsp Nestum

Method:

  1. 1. Heat up oil,  deep-fried prawns for 1 minute. Dish and drain.
  2. 2. Leave some oil in wok, saute A till fragrant, and then B. Add prawn and fry till aromatic.
  3. 3. Add C and fry till dry. Dish up and serve hot.

Recipe shared by dear Jane. She served this dish so nicely especially when she decorated her table with burlap table runner

Ngoh Hiang (Hokkien Fried Meat Roll)

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Wrapping meat roll the traditional way, with pork caul

It has been about 7 or 8 years since MIL past away. How hubby miss his late mum’s dishes and the traditional Hokkien Ngoh Hiang is one of it that he always talk about.

Ingredients for Chinese Meat Roll:

  • 3/4 Minced Pork
  • 1/4 Minced Prawn
  • Water chestnut
  • Crushed Garlic
  • Dash of 5 Spice Powder
  • Dash of Pepper
  • Salt to taste
  • Sesame oil
  • Cornflour
  • One egg

Unlike Meat Roll that we see today that usually used Bean Curd Sheet, in the olden days late MIL would use Pork Caul instead.

Caul Fat is thin membrane of fat covering the intestines of a pig, cow or sheep. Caul fat is a translucent lace of fat, and it melts when cooked, so it provides moisture and flavor to the final product.

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This is how my Pork Caul Meat Roll looks like after they are wrapped up

I went to the butcher and get some pork caul to work on. Washing this fragile slimy net was really challenging. It took me more than 30 minutes, rinsing the net under running water very carefully to wash all the tiny bits of dirt away.

The butcher gave me too much and since I could not estimate how much to use, I washed them all! Until now, I still have plenty of leftover sitting in my freezer…

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Hokkien Fried Meat Roll, ready to be cut and served

I steam my meat roll prior to frying them. Our favourite way to eat this is to slice it first, then deep fry again with a beaten egg, so it taste more crunchy :)

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