jeudi 31 juillet 2014

Moist and Light Banana Walnut Cake(Using Rice Cooker)

Heard rave reviews using rice cooker to "bake" a cake and the result is moist and light texture. Was sceptical about it as I prefer "Bake" texture but am glad I tried it!  The cake was moist and dense and somehow it "taste" healthier.

A must try!


Recipe adapt from Everybody eats well

Ingredients for 3 eggs portion
3 eggs
110g sugar (I use 80g sugar/ 30g brown sugar)  
110g melted butter
200g very ripe bananas(3 med size) 
160g plain flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda 
A pinch of salt, less than 1/8 teaspoon
1 cup chopped Walnuts (Optional)

 Ingredients for 4 eggs portion:
4 eggs
170g (3/4 cup) sugar (100g castor sugar/ 70g brown sugar)
170g (3/4 cup) melted butter or vegetable oil (or mixture of butter and oil)
300g very ripe bananas (weighed without skin) *
250g (1 cup) plain flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

1. Sift flour, baking powder and salt in a big bowl, set aside.
2. Melt butter and molasses sugar in a non-stick pot and set aside to cool a while.
3. Mash bananas and set aside.
4. Lightly beat the eggs and add into the cooled mixture of melted butter and sugar. 
5. Add in mashed bananas and mix well.
6. Finally, fold in sifted flour mixture (over 3 times) using a spatula.
6. Pour the cake batter into a greased rice cooker bowl and drop the pot 2 times on your
    table top to release the air pocket. 
*My oven have a cake function or press 2 x Cook


Next Up: Tomato & Not Mozzarella Salad

mercredi 30 juillet 2014

Walnut Mooncake

Exploring moon cake recipes with moon festival nearing.
Managed to find a recipe,  trial and tested by many bloggers and since I still have some left over lotus paste in the fridge so I trial on it as well.

The walnut looks gorgeous, golden brown with the makes one salivate just looking at it.


Recipe adapted from The Baking Mum

I have half the ingredient and also the dough/filling  to make smaller walnut mooncake.
You may refer to The baking Mum recipe for her original size.

Yields 10pcs depending on the size of the walnut you prefer

360g Plain flour
25g Custard Powder
1/2 tsp Sodium Bicarbonate
50g Icing sugar
50g Crisco shortening
220g Butter (salted)
1/2 tsp Vanilla flavour
1/2 tsp Ammonium Bicarbonate(optional)
1 Egg

Walnut for decoration

1 kg Lotus Paste
100-200g Walnut/melon seed (toasted and chop)

Salted egg (optional)

Egg wash
2 eggs + 2tsp of water/milk


1. Cream sugar, shortening, butter, vanilla flavour and ammonium together until slightly
    white. (slow speed first then change to high speed)
2. Gradually add in egg.
3. Add in sifted flour, custard powder and sodium bicarbonate to knead into a
    dough. (don’t overmix).  Leave dough in fridge overnight or for a few days.
4. Take out dough from fridge and divide into portions of 20gm each.
5. Divide fillings into about 30 gm each.
(If with salted egg yolk, filling 25g to wrap the
    1/2 yolk) 
6. Wrap fillings into dough and decorate with walnut. Apply egg wash and bake at 160ºC
    for 10 mins.

7. Take it out and leave it for about 10 mins and apply egg wash again.
    Bake for another 15 mins.


mardi 29 juillet 2014

Green Tea Mochi Ice Cream – Is This Even Close?

What’s my favorite kind of recipe to post on Food Wishes? Any recipe that I’ve never tried before, and this green tea mochi ice cream is a perfect example. In the kitchen, there’s nothing quite like the thrill of having no idea what you’re doing.

I’ve had it many times in restaurants, and have always been fascinated by its unique combination of taste and texture, but I had absolutely no clue how it was done. I basically still don't, but regardless, this was my first attempt and I look forward to lots of criticism.

I probably should've done a little more research, but I glanced at a few recipes, and decided to just go for it. Remember, these early experiments can yield a lot of great experience, especially if it’s a totally failure. Happily, this wasn’t. All in all, I think it came out very well.

I went with green tea flavored mochi, and while I usually see it paired with green tea ice cream, I decided to go with plain vanilla, and really enjoyed how the subtle, aromatic bitterness of the tea plays off the sweetness of the ice cream.

By the way, if you don't use the glutinous rice flour this will not work. You can’t substitute regular rice flour, as it doesn't produce the same texture, or so I'm told. Anyway, let me know how I did, or more likely didn’t do; and I really hope you give it a try soon. Enjoy!

UPDATE: Apparently the reason they use corn and potato starch when shaping is that raw rice flour has more of a bitter flavor. Must have brushed off most of mine, since I didn't really notice an off flavor, but I will be using the other starches next time. Thanks for everyone's input!  

Ingredients for about 10 Green Tea Mochi Ice Cream Balls:
(I did 8, but there is enough to make a few more)
1/2 cup glutinous rice flour
pinch salt
1/2 cup cold water
2 tbsp sugar
1 tsp green tea powder (matcha)
10 small scoops ice cream of your choice (about 1 1/2 cups worth)

dimanche 27 juillet 2014

Osmanthus jelly 桂花冻

My friends love the osmanthus jelly they had at Tim Ho Wan(tim sum restaurant) and it cost few dollar for a plate of 3.

Its a very refreshing dessert and good for health too.

Chance upon this recipe from NoobCook that seem easy to make but only thing  is finding the osmanthus.

After searching few big chinese medical , finally managed to get it at my neighborhood!

Benefits of Osmanthus Flowers:
-  Dispels cold and dampness in the body.
-  Wonderful for treating colds, they can get decrease the mucus caused by
    inflamed lungs 
and reduce coughing.
-  Improves overall lung health.
-  Treats menstrual pain, as well as regular stomach pain.
-  Treats tooth aches
-  Warms stomach, improves digestion, treats intestinal diseases and reduces the amount
    of stomach gas.
-  Used to tranquilise an active liver.
-  Removes many toxins from the body.
-  Brilliant for enhancing eyesight, reducing bad breath and moisturising the skin.
-  Lastly, it’s a great thirst quencher.

- 1 packet  of pre-sweetened konnyaku jelly
   powder (250g)

- 1250ml water(according to the konnyaku jelly
   powder box instructions)

- dried osmanthus flowers 桂花 (1 to 1.5 tsp for
   every 400ml water)

-  2 tsp wolfberries soaked in water until puffy;

jelly moulds

In a pot, add water and bring to a boil. When water is boiling, lower heat and then add osmanthus flowers. Simmer for a short few minutes (roughly 2 minutes).

Add konnyaku jelly powder. Stir until the powder is fully dissolved with a starchy texture.
Off the flame.

Add 2-4 wolfberries to each jelly mould, then pour the jelly solution prepared in step 2 to fill each mould. Let the jelly cool down a bit in room temperature and chill in fridge until the jelly is set.

The jelly set within an hour.


vendredi 25 juillet 2014

Shrimp Fra Diavolo – The Brother Devil Made Me Do It

This latest test of still how little I know about editing in Adobe Premier, features a devilishly delicious shrimp fra diavolo, or “shrimp brother devil,” if we’re being literal for comic effect.

I think this came out looking pretty good, although it took me so much longer to edit, since I’m still barely at novice level using the new software. So, with it being Friday afternoon and all, I’m gong to keep this short and sweet, and simply suggest you do two things.

First of all, if you know any great Premier tips, tricks or resources, send them my way! You’ll notice I don’t have consistent transitions, or captions for the times and temperatures; but I’m sure I’ll have that figured out soon enough. Secondly, make this. It’s really good, and turns any pile of pasta or rice into a memorable meal. I hope you give this a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:
1 pound shrimp, peeled and deveined (16/20 per pound size, bigger is better)
1 teaspoon red pepper flakes, or more if you’re sexy
1 teaspoon salt, or to taste
2 or 3 tablespoons olive oil, enough to generously coat the shrimp
1/2 large yellow onion, sliced
1/2 tsp dried oregano, or 2 tsp of fresh
3 garlic cloves, minced
1 cup drinkable white wine
11/2 cups can crushed San Marzano tomatoes
2 tablespoons chopped Italian parsley
2 tablespoons sliced fresh basil leaves
*some people like lemon, but I don’t think it needs it unless your wine was too sweet.

jeudi 24 juillet 2014

老婆餅 ( Wife cake 1)

This was upon request from my love ones and after some research, I found the recipe trial and recommended by many bloggers.  I was surprised how easy the filling can be prepared and taste just like those bought from HK or even better. My Colleagues and friends  who  tried kept asking me to take orders for the biscuit. How encouraging!

This recipe is definitely a keeper!

 Adapted from - Florence -Do what I like

Water dough                              
100g cake flour
25g icing sugar
20g margarine/shortening 
20g corn/vegetable oil
20g water

Oil Dough

100g cake flour
45g corn/vegetable oil

55g Candied winter melon (chopped to bite size)
55g castor sugar
70g cooked glutinous rice flour
18g margarine
15g roasted white sesame seeds
12g dessicated coconut (optional)
120g boiled drinking water

Egg wash
1 yolk + 1 tsp water/milk + pinch of salt


Filling: Put all ingredients into a big bowl except water, mix till well combined. Add in water and knead till a dough is formed. Divide filling into 28g portions.

Water dough: Mix all ingredients together till a soft dough is formed. Cling wrap dough and rest for 30 minutes. Divide dough into 13g portion or divide the dough into 14 portions for mini size.

Oil dough: Mix all ingredients till a soft dough is formed. Cling wrap and leave it aside to rest for 30 minutes. Divide dough into 10g portions or divide dough into 14 portion for mini size.


1.  Flatten a piece of water dough and wrap in the oil dough, sealed edges
    facing up.
2. Press and roll out dough into a longish flat piece with a rolling pin.
3. Roll it up Swiss roll-style, sealed edges facing up. .
4. Turn the dough 90 degrees and then roll it into a longish flat piece.
    (Repeat step 3)
5. Let the dough stand vertically and flatten it down with your palm. Roll it into
    a flat round
    disc and wrap in the filling. Flatten and shape into a nice round shape. 

6. Put the Wife Cakes on a lined tray and apply egg twice.
7. Bake in a preheated oven at 200°C for 9 minutes. Remove and apply egg
    wash again.
8. Bake for another 5-8 minutes for golden brown skin

mercredi 23 juillet 2014

Korean Fried Chicken is the Best Fried Chicken

I've always considered myself something of a fried chicken expert. Whether we’re talking sports bars, casual dining, or white tablecloth restaurants, if there's some kind of fried chicken on the menu, I'm going to order it. 

Because of that fact, and my advanced age, I’ve pretty much had every single style known to man, and this Korean fried chicken is officially my favorite. No other method I've come across has the same combination of tender, juicy, flavorful chicken, and plate-scratching crispiness as this recipe does. It's simply a must try if you're a fan of the genre. 

The technique is very straightforward, and you can actually do the first deep-frying ahead of time. In fact, I did a little test where I waited 24 hours before doing the second frying, and the results were still quite extraordinary. If you’re doing this for a larger group, the chicken will stay crisp, as long as you hold it in a warm oven (175 F.), while you finish frying the rest. 

Don't forget the sauce! Click here for recipe!
I highly recommend the boneless skinless thighs here, but chunks of breast meat will work as well. I believe real “KFC” actually uses chicken on the bone, but that means bigger pieces, and bigger pieces mean less surface area, which ultimately means less of the amazingly crunchy coating. By the way, I’ve tried beer and soda water in the batter, and for whatever reason, plain ice water works the best for me. 

Now if you'll excuse me, I'm going out to buy some Korean chili paste (Gochujan), because apparently it's a crime against nature to make the sauce without it. Like I said, I've used it before, and really liked it, so I need to go out and replenish my supply, and get back into the good graces of the Korean people. Anyway, if you like fried chicken as much as I do, I really hope you give this a try soon. Enjoy!

Ingredients for 4 portions Korean Fried Chicken:
(Note: these ingredients make enough batter for about 1 1/2 to 2 pounds of chicken, even though I only used 1 pound here)

For the chicken marinade:
1 pound boneless skinless chicken thighs, quartered
1/2 yellow onion, grated (enough to generously coat chicken chunks)
4 cloves of garlic, finely minced
1 tsp fine salt (1 1/2 tsp if using kosher salt)
1/2 tsp freshly ground black
*Marinate for between 4 to 12 hours

Ingredients for batter:
1/2 cup of self-rising flour (or 1/2 cup all-purpose flour with 3/4 tsp of baking powder and 1/4 tsp salt)
3/4 cup cornstarch
1/4 tsp salt
1 tsp sugar
1/2 tsp freshly ground black pepper
1 cup very cold water, or as needed

Serve with this Korean Fried Chicken Sauce.

lundi 21 juillet 2014

Korean Fried Chicken Sauce – The Sauce of Things to Come

Who says you have to read H. G. Wells to reference him? Anyway, this lovely sweet and sour sauce is part one of a two-part series on Korean fried chicken. That video will be posted on Wednesday, and if you want to enjoy it at 100% awesomeness, you’ll want to whip up a batch of this stuff.

As I disclaimed in the video, this is just my take, and while I think it’s pretty classic, there are a couple of things I do differently. I like to add lots of green onion and garlic, as well as not cook this quite as long as most recipes call for. The result is a sauce with those ingredients a little more up-front in the flavor profile. The only drawback is you don’t get quite as deep a red color, but I can’t even pretend to be concerned with that.

By the way, you should try to find some Korean chili flakes and/or paste if you can. I’ve used them before, and the flavor is great, and obviously more authentic, but if you can’t, any hot chili flakes or paste will work. Now, all we need is some “KFC” to spoon this over. Stay tuned, and as always, enjoy!

Ingredients for about 6 servings:
1/2 cup ketchup
2 green onions, chopped fine
4 cloves of garlic, minced fine
2 tbsp honey
1 to 2 tsp red chili flakes, to taste
1 tbsp sambal chili sauce, or other ground chili sauce/paste, to taste
1 pinch of salt
1/2 tsp freshly ground black pepper
1 lemon, juiced, or more to taste
1/4 cup water to adjust thickness, more as needed
*Note: everything in this is “to taste,” so adjust until you think it’s balanced between sweet, sour, and spicy.
-- Combine ingredients and simmer on low for about 5 minutes. Cool and serve at room temperature.
*Click here for the Korean Fried Chicken recipe

dimanche 20 juillet 2014

Light & Moist Banana,walnut and blueberry cupcake

This is a lighter version of the moist and soft banana cake I have baked previously.
The quantity of the butter cut down by 30% which still taste good and less fat if you are conscious of the fat content.  Feeling good knowing people enjoying my bakes :)

Love the walnut added to the banana cake and the blueberry adds sweetness to it.

180g unsalted butter
75g castor sugar
3 eggs, lightly beaten
250g cake flour
30g walnut chopped
10 or more Blueberries (Optional)
1 tsp baking powder
1 tsp baking Soda
4-5 bananas, mashed
50g dairy whipped cream or milk
1 tsp vanilla extract

1. Cream butter and sugar till light and creamy.
2. Pour in eggs gradually and beat till creamy.
3. Add in whip cream, mashed bananas and vanilla extract and mix well.
4. Add in cake flour, baking powder and baking soda till is incorporated.
5. Add in walnut and mix well.
6. Separate the mixture into 2 portion. One portion with added blueberries.
7. Pour into cupcake mould and sprinkle walnut on top of those with walnut filling.
8. Bake at 175 degree celcius for about 35 to 40 mins, or till skewer come out clean.

You may be interested with:

Moist & Fluffy Banana cupcake
Moist & Fluffy Banana Cupcake

Crispy Char Siew (Chicken) Siew Bun

My 2nd attempt baking this bun but I had changed the filling to char siew sauce and I must say it taste better compared to the chicken oyster sauce filling.
I used chicken instead of pork(u can get those roasted char siew)
Am definitely gona bake more of this char siew bun :)


My colleague loves it but only comment was to add more "red" to the filling. Guess we still prefer to see Coloured then pale..can imagine all the colouring and preservative added from commercial bakery.
Ingredients for filling: 
300-400g chicken, small cubes
1 potato. mushroom, green peas(optional)
1 big onion
3 tbsps sesame oil
1 tbsp sugar
1-2 tbsp. dark soya sauce
2-3 tbsp. of char siew sauce
1 tbsp of oyster sauce 

3-4 tbsp shao xing chinese wine(Optional)
2 tbsps cornstarch
4  tbsps cooking oil

Pepper to taste
Black/White Sesame seed
1 cup of water or more and cook till sauce dried up and season to taste 

*Egg wash=1egg yolk +1Tbsp water + char siew sauce 

1. Marinade all the ingredients (except onion and cooking oil) for an hour.
2. Heat oil, stir-fry onion till fragrant, add the marinade meat, potatoes.
3. Stir-fry the mixture,adjust the flavour to your preference(add water to dilute if too salty
    and slow cook till mixture is dry) 
4. Set aside to cool completely.             
Ingredients for pastry (10 standard bun/20 Mini buns)

A) Water dough

200g plain flour
50g vegetable oil/butter(I used oil)
1 tbsp sugar

90ml water

B) Oil dough

150g top flour/Plain flour
100g butter(melted, used at room temp.)

1. Mix A ingredient in a bowl and knead into a rough dough.
    Cover and set aside for 30 mins.

2. Mix B ingredients and light knead to form a oil dough.
    Cover and keep in fridge for 30 mins., the dough is hard when removed from fridge,
    leave it to soften 5-10mins and knead lightly

3. Divide water and oil dough into 10 portions respectively.

4. Roll the water dough into round disk and wrap the oil dough in it.
    Flatten with rolling pin into a long strip 5-6inch long , roll up from long side.
    Cover and let it rest for 15 mins.
    Repeat step and the roll dough rest for 10 mins.

5. Cut each roll into half to make mini bun or remain as one to make a standard bun.
    Use finger to pull up two end of the dough and press into middle.

6. Flatten the dough into circle and stuff filling, *egg wash and sprinkle with
    sesame seeds.

7. Bake at 210 C for 30 mins.

Refer below rolling method which I used for rolling the Wife cake pastry.
The bottom right picture is wrapping the filling(Ignore the white paste as its wife cake filling)


You may also like:
Crispy Chicken Siew Bun

Next Up: Korean Fried Chicken Week!

The vacation is coming to an end, and while I certainly enjoyed my time off, I'm really looking forward to getting back into the swing of things this week by featuring the mind-blowing awesomeness that is Korean fried chicken. 

Tomorrow, I'll ease back into it by showing you my take on the traditional KFC sauce, and then Wednesday, we'll cover the actual chicken recipe. With apologies to the Colonel, this is the world's best fried chicken. Stay tuned!

mercredi 16 juillet 2014

Mini Sausage Bread Roll

My nephews loves sausage bread roll so immediately my eyes set on Sonia's recipe.
Its a simple bread dough which normally will require to prepare another 'Tang Zhong"dough (need to prepare a day earlier) to incorporate into in order to achieve the sweet dough and soft texture.  This recipe only call for one simple dough, one step lesser :)

These are so cute and my little nephew can finish it up without wastage and they kept saying Good Good Good!
If store for next day,  just toast it and it gets soft again.

Cost $$$$  -S$4.75 for 15 mini rolls
Mini sausage(19) -S$3.05 per pack
egg/Flour/sugar/butter/milk(using existing at home) -Average S$1
Fxxx bread selling 3 mini for $2 , for 15 rolls it will cost you S$10!

Adapted from Sonia aka Nasi Lemak Lover
*makes 15 rolls 
200g High Protein Flour or Bread flour
130g milk 
35g sugar (i reduce sugar to 30g)
3g instant yeast (1/2tsp+1/4tsp)1/8tsp salt
25g butter, room temperature Mini cocktail sausages
sesame seeds
egg wash (1 egg yolk +1tbsp milk)

  1. Mix all ingredients except butter in a mixing bowl, combine and knead till smooth.
  2. Add in butter, continue to knead till elastic and smooth dough. Keep aside to rise till double in size(approx. 1 hr). To speed up the proofing, preheat oven 150 and switch off , place the dough in bowl and cover with towel and leave it inside oven till it rise double in size.
  3. Divide the dough into 20g each and roll into small balls, rest for 10mins.
  4. Take a ball dough, use rolling pin to flatten it and fold the two ends of the dough overlap each other( refer picture). rest 10 mins
  5. Take a dough, use hand to roll one end to shape it like a cone. Use a rolling pin, roll it flat. Place a sausage at the bigger end, and start to roll like a swiss roll.
  6. Place sausage rolls on a lined baking sheet. Let it to proof for another 30-45mins. 

Let it to proof for another 30-45mins.

Apply egg wash then sprinkle sesame seeds



 Bake at a pre-heated oven 170C( fan forced) for 15-20mins or 180C (no fan) for 15-20mins


Summer Drinking

I know, I'm supposed to be on vacation, but I wanted to post links for a couple of spectacularly refreshing summer drinks. Not only is the timing perfect for either of these beautiful beverages,  but I was getting really tired of looking at that hairy, photoshop'd beach guy. To see the full post, and get the ingredients, click on the title, and away you go. Enjoy, and see you next week! 

Watermelon Agua Fresca


Homemade Strawberry Soda


dimanche 13 juillet 2014

Chef John is on Vacation!

Just wanted to let everyone know that I’ll be on vacation this week. We’ll continue to publish comments and questions while I’m gone, but I won’t be around to answer them. So yes, it will be very similar to when I’m not on vacation.

I can’t say for sure where I’m going, or what I’ll be doing, but I’m posting this beach picture to show one place I won’t be headed. I didn’t have any photos of me at the beach, but this one is very close to what you’d see (although, the giant cross would actually be a clock).

By the way, I have nothing against the beach, or walking around barely dressed, but the “Hey, who called a cab?” jokes get a little old. Hope you have a great week, and as always, enjoy!
- Photo courtesy of Flikr user Mr TGT

jeudi 10 juillet 2014

Pork Shoulder Roast with Blueberry & Port Pan Sauce – No Pulling Required

Pork shoulder is a popular cut of meat, but it’s almost always cooked until “fork tender,’” which to your average cook means falling apart. This is fine for pulled pork sandwiches, or many other amazing dishes, but sometimes I want something different. It’s sort of like, I love braised short ribs, but sometimes I want roast beef.

Like I said in the video, most people go with pork loin when they want to do a roasted dish like this, but the lower cost shoulder makes a great alternative. The good news is that pork shoulder is much fattier, which makes for juicier, more flavorful meat. That’s also the bad news.

Unlike the very user friendly pork loin, there will be larger veins of fat running through the roast. Big deal, I say. Nothing a steak knife can’t solve, and meat you do liberate will be more than tender enough, as long as you pull it from the oven when the internal temp is about 145 degrees F.

By the way, I’ve given up trying to answer questions about replacing the wine and other booze in these recipes. Of course you can leave it out, and/or sub other things, but since I never do, I can’t guide you very well. So, either start drinking, or start googling…and as always, enjoy!

Ingredients for about 4 large portions:
2 1/2 to 3 pound boneless pork shoulder roast (aka pork butt)
salt and pepper to taste
olive oil to sear meat
1 large shallot cut in half
3 springs rosemary
1 cup fresh blueberries
2/3 cup port wine
1/2 cup chicken broth
2 or 3 tablespoons cold butter
-Roast at 325 F. until an internal temp of 145-150 F.

Next Up: Roast Pork with Blueberry Sauce

mercredi 9 juillet 2014

This is Only a Test

While I was testing a crispy, Korean-fried chicken breast for a future blog post, the real test here was producing a video in 1080p HD. As I mentioned in an earlier post, we will be transitioning to this new format over the next few months, and to accomplish that, I have to learn Adobe Premiere Pro CS6.

I’ve been using an old, and relatively simple version of iMovie all these years, and so staring at all these new buttons and dials is a little intimidating. I’m hoping most of them don’t actually do anything, and are only there to fill out the interface, but we shall see. In the meantime, thank you for putting up with this test, and as always, enjoy!

dimanche 6 juillet 2014

Coney Island Hot Dogs, Just Like They Make in Detroit

The story of how the Coney Island hog dog got to the Midwest is pretty straightforward, but no one really knows exactly how the wiener first came to be topped with what is basically a hot meat relish. 

We don’t call it that for obvious reasons, but it does add an entirely new dimension to the old frank. There are many stories, but regardless of how, it only takes one bite to know why.

Like every other ancient American recipe we post, I have no idea how authentic this is, and have never been to Detroit, or even Flint. I have had Nathan’s version, which I enjoyed, but the word on the street is that it’s not nearly as good as the relatives it spawned.

By the way, I’m assuming that if you’ve had the real thing, you’ll let me know if this is even close. Like I said in the video, it’s a long summer of hot dog eating, and I think this coney “don’t call me a chili dog” is a great way to shake things up. I hope you give it a try soon. Enjoy!

Ingredients for enough Coney Sauce for 8-10 hot dogs:
(all spices are to taste!)
1/2 cup diced onion
1 1/2 lbs. ground beef (lean)
2 tbsp butter
2 clove garlic, crushed
1/2 tsp celery salt
1 1/2 tsp salt
1 tsp freshly ground black pepper
2-3 tbsp chili powder or to taste
1 tsp cumin
pinch cayenne
2-3 cups water
1/3 cup ketchup
- Simmer about 1 hour or until desired texture is reached