September 23, 2012

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Posted in Arrangement, Art, Business

Crispy Hash Browns

Adapted from Simply Recipes

I just can't believe hash browns are so easy to make. But, if you want to have a crispy texture hash browns, you need to beware of the 'juice' inside the potato. I don't have the potato ricer so I used paper towel and I squeeze out the juice as much as I can.

YEAH they are ready to serve!



Ingredients:

3 Tbsp olive oil, canola oil, or grape-seed oil
1lb Russet baking potatoes, peeled and grated
Salt and black pepper

Method:


1. Heat 3Tbsp of oil in a large frying pan on medium high heat.
2. While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easier to do this with a potato ricer, but too bad I don't have the tool so I used paper towel.
3.When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be thick in any one place, no more than a half inch thick. Sprinkle some salt and black pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

September 21, 2012

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Posted in Arrangement, Art, Business

Tomato Curry Chicken





Accidentally found this awesome recipe on Table for 2.... or more. In the recipe it mention that coconut milk can be replaced by tomato if you don't like coconut milk or allergic to coconut milk. Sounds interesting and I would love to try the recipe. 

yummmmm.....this dish is so yummy and delicious! Sour + a little bit of spicy taste. It taste so good with rice! I definitely will do this again and I MUST double the sauce. Just love the sauce! Slurp~


Just let it simmer for about 15minutes or until the chicken/carrot/potatoes turn tender.


Ingredients:

1.5kg Chicken
2 Tomatoes(Large)
1Tsp Salt
2 Carrots
2 Potatoes
1 Onion (Large)
3 Cloves Garlic
2 Red Chilies
2 Tbsp meat curry powders
1 Tbsp Worcestershire Sauce(I substitute it with light soy sauce.)
Salt to taste
1 Tsp Cornstarch mix with 1/4 cup water

Method:

1. Chop chicken into small pieces and marinate with 1 tsp salt for 30minutes.
2. Meanwhile, peel and cut carrots into longish chunks, quarter tomatoes, cut onions into wedges and loosen the onions, slice chillies thickly and peel and smash the garlic.
3. Heat wok until very hot, put in onions. Toss until the onions are fragrant, than put in 1 tsp oil and toss until it looks browned and very slightly charred. Dish up and set aside.
4. Put in 1 Tbsp oil and put in carrots and let them brown for a while then the tomatoes. When everything is slightly browned and fragrant, toss up and set aside.
5. In the same wok, put in 2 Tbsp cooking oil and put in smashed garlic and chili. Fry until garlic is fragrant, then put in chicken and cook until it starts to brown and get dry. Put in curry powder and fry until fragrant and you can start to see more oil seeping out from the skin.
6. Put in the Worcestershire sauce, carrots and tomatoes, put in enough water to cover. Bring to boil, cover and let it simmer for 15 minutes or until chicken/carrot/potatoes turn tender.
7. Remove lid and put in onions. Reduce gravy to preferred amount.
8. Taste and season with salt if not salty enough. Sugar will not be necessary.
9. Thicken gravy with cornstarch mixture to preferred consistency. Bring back to a boil and dish up.















September 16, 2012

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Posted in Arrangement, Art, Business

Cakey Chocolate Chip Cookies

Makes about 3 dozen
Adapted from Martha Stewart

At first when I was looking at this CAKEY recipe, I wonder "eh? cake-like texture in a cookie?" How can it be? Talk about chocolate chip cookies, for me, they are very crispy and crunchy. So, I decided to have a try on this recipe and let's see the result.




Yes yes yes. These were definitely cakey! Unique texture. I tried baking longer on this cookie recipe and they turned out crispy! So If you like crispy texture, you can try it.



If you wonder how the cakey cookies taste like? You definitely have got to try this recipe. They taste so yummy and I bet you just can't stop your mouth from eating it LOL. Obviously, these were not difficult to make. So, good luck!

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips(I don't used chocolate chips but I chopped the chocolate into cube size.)

Directions:

  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

September 15, 2012

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Posted in Arrangement, Art, Business

Chocolate Sugar Cookies

Makes about 36 - 4 inch (10 cm) cookies.
Adapted from Joy of Baking

"Bears: Even though we are black...but our love to you will not change. We heart you! Who are we? Yes we are chocolate bear cookies!"



Chocolate Sugar Cookies

Ingredients:
2 3/4 cups (355 grams) all-purpose flour
3/4 cup (75 grams) unsweetened Dutch processed cocoa powder
1/2 teaspoon salt
1 teaspoon (4 grams) baking powder
1 cup (227 grams) unsalted butter, room temperature
1 3/4 cups (350 grams) granulated white sugar
2 large eggs
2 teaspoons vanilla extract

Royal Icing Using Egg Whites:
2 large (60 grams) egg whites
2 teaspoons fresh lemon juice
3 cups (345 grams) confectioners (powdered or icing) sugar, sifted



Method for Chocolate Sugar Cookies: 

1.     In a large bowl whisk together the flour, cocoa powder, salt, and baking powder. 
     
2.     In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

3.     Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

4.     Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper. 

5.     Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.


6.    Bake cookies for about 10 -12 minutes(depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure that the frosting on the cookies dries completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.


Whisk up all the dry ingredients.
Beat the butter and sugar until light and fluffy.


It's done!


Wrap it and refrigerate for about one hour or until firm enough to roll. 

hmmm....they are ready to cut! :D


I gotta make a chocolate bear bear! :D


For Royal Icing with Egg Whites: 



1.     In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice.

2.     Add the sifted powdered sugar and beat on low speed until combined and smooth. Mix in food coloring, if desired. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

GOOD LUCK GUYS! 

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