vendredi 30 janvier 2015

When in Doubt, Dip

Still deciding what to serve at or bring to that Super Bowl party? You can’t go wrong with a great dip. Here are some of my favorites, and trust me, they've all been extensively tested. Just click on the title, and away you go. Enjoy!

Baked Crab and Artichoke Dip

Nothing says, “this party rocks” like a creamy, cheesy, baked dip, and when you’re talking about a hot crab and artichoke dip, people have been known to put an extra choice word or two before “rocks.”

Hot Spinach Artichoke Dip

Not only is this baked spinach artichoke dip easy and delicious, but it's also a first in culinary history.

Baked Buffalo Chicken Dip

Arguing about what salad dressing is more appropriate for a baked Buffalo chicken dip recipe is kind of like debating about which shoes to wear with that Hawaiian shirt.

Clams Casino Dip

A big tray of hot clams casino would make a handsome addition to your Super Bowl spread, but that sounds hard, so make this dip instead.

Here are some additional Super Bowl resources
from my friends at Allrecipes. 

jeudi 29 janvier 2015

Bagna Cauda – A Real Bathing Beauty

I’m more of a shower guy, but Bagna Cauda is one “hot bath” I’ll take any time. While this qualifies as a warm dip, it has nothing in common with the typical versions that will grace snack tables across America this Sunday.

It doesn’t contain pounds of melted cheese, or come in a bread bowl, but what it does have going for it, is simple, rustic goodness, and proven crowd appeal. Besides, unlike those other "hot dips," this one actually stays hot.

If there were ever a recipe to tweak to your own tastes, it’s this one. You can adjust the amounts of garlic and anchovy, as well as the proportion of olive oil to butter. You can also control how long you cook the mixture before it’s presented.

I think about five minutes is perfect, but many people cook it much longer. Other than that, the hardest part of this recipe is deciding on what to drunk in this ancient dip. Anything goes, but as I mentioned in the video, some chunks of crusty bread are highly recommended. I hope you give this bagna cauda a try soon. Enjoy!

UPDATE: I'm hearing from my friends in Northern Italy that they use TWICE as much anchovy and garlic as I did. So, be advised. 
Ingredients for 1 1/4 cup Bagna Cauda
1/2 cup extra virgin olive oil
3 tablespoons butter
6-8 cloves garlic, roughly chopped
6-8 anchovy filets
2 tsp red wine vinegar
chili flakes to taste

mardi 27 janvier 2015

2015 Super Bowl Prediction Using Chicken Wing Bones

Once again, it’s time I let you cash in on my magical method for picking the Super Bowl winner, using the ancient art of chicken wing bone reading. I can't tell you how I learned this, or why anyone would take it seriously, but I can tell you the bones are NEVER WRONG.

As you’ll see, the Seattle Seahawks will beat the New England Patriots. It's a guaranteed lock. Bet the farm, the house, and the farmhouse. Many people are saying that the Pats are going to lose because of bad karma, but that can’t be the reason. Have you ever seen a Bill Belichick press conference? If that were true, they'd never win a game.

Anyway, good luck, and I’ll apologize in advance for all those relatives bothering you for loans after you collect your winnings. Good luck, and as always, enjoy!

lundi 26 janvier 2015

Next Up: Dem Bones

Steam Scallop with Korean noodle

Was at woodlands terrace searching for the seafood supply factory -Frassler which many raves over the fresh and super good deal(too bad it was closed on Sunday).  Pass by this seafood factory -William Koh sea product(56 woodlands Terrace instead and bought a packet of half shell scallop at  for $12.5 and if you like their page on the spot u get a 5% discount.
Recall this dish I had at HK seafood restaurant which steam the scallop together with Tanghoon, it was so delicious and cant wait to try it out.


  • Korean vermicelli (boiled till soften and soak in cold water)or (tang hoon)half a bundle soaked in water until softened and drained
  • 13 scallop(half shell) 
  •  3 ginger slices(Optional)
  •  chopped spring onion, coriander and chilli garnishes(Optional)
  • 1 tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 tbsp sesame oil
  • 1.5 tbsp. oyster sauce
  • 2 tbsp Chinese wine (Hua Tiao/Shao Hsing)
  • 2 dashes white pepper powder
  • 5 cloves garlic minced


  1. Mix all sauce ingredient and garlic together
  2. Mix 2 tbsp. sauce mixture to the softened vermicelli, mix well and set aside 
  3. Clean/Remove scallop from shell and mix 1tbsp of sauce to marinate scallop
  4. Twirl marinated vermicelli using fork and place them in the center of a clam shell. Add clam meat on top of vermicelli. Pour remaining sauce over the clams.
  5. Place scallop on a steaming plate. Steam at high heat for 5 minutes, or until the scallop turns opaque (do not overcook).
  6. Top steamed clams with crispy garlic oil (optional), spring onion, coriander and chopped chilli.



samedi 24 janvier 2015

Reclaiming Your Cast Iron

I get a lot of emails asking for a video showing how we clean and season our cast iron pans. One of these days, when I burn whatever I was supposed to be filming, I may do that demo, but in the meantime, check out this great article by Noel Christmas from Allrecipes. This is pretty much the exact system I use, and I've never had a problem with rust or food sticking. Enjoy!


Quick Pickled Pepper Onion Relish – Not Just for Mini Philly Cheesesteaks Anymore

As promised, here is the pepper and onion relish you saw me accessorize my bite-sized cheesesteaks a few videos ago. The whole trick here is to find peppadew peppers, which have a very vibrant, sweet-hot-tangy flavor, and quickly and easily turn a pan of sautéed onions and jalapeños into a world-class condiment.

Pretty much any large grocery store that has one of those self-serve salad/olive bars will have these peppers. Just be sure to ladle in some of the flavorful pickling liquid, as that’s what really brings this all together. You'll also sometimes see them in jars on the shelf, as well as online.

You can certainly use any jarred, pickled pepper, but this works best with something that’s on the sweet and spicy side. No matter what pepper you use, you can always adjust with salt, sugar, and/or vinegar. Like I said in the clip, even if you don’t do the mini Philly cheesesteaks, I still hope you give this versatile relish a try soon. Enjoy!

Ingredients for about 1 cup of relish:
2/3 cup finely diced onion
1/2 cup diced jalapeño
1/2 cup diced Peppadew peppers, or other sweet-hot pickled pepper
1/4 to 1/3 cup of the reserved Peppadew liquid, or as needed

jeudi 22 janvier 2015

“Loaded Baked Potato” Super Bowl Dip – [Insert Deflated Football Joke Here]

Any decent Super Bowl snack table has to have a few substantial dips, and this “loaded baked potato” dip, with its three pounds of bacon, is nothing if not substantial. 

It’s also shaped like a football, which of course has been proven to taste better to people drinking beer than dips in a bowl. Speaking of beer, I think will pair nicely with something cheap, domestic, and in a can. Save the Pliny for the Kobe sliders. 

Needless to say, you can doctor this dip any way you see fit. There are so many ways you can “Tom Brady” this football, and change it to your liking. Some roasted chilies would be great, or maybe even some of that pickled pepper-onion relish I’m about to show you.

If you do want a stiffer mixture, for sculpting a more realistically shaped football, you could use part cream cheese, but I liked the lighter texture, and we still got enough height to qualify as 3-D. So, if you’re looking for a fun and delicious Super Bowl dip recipe, I hope you give this a try. Enjoy!

Ingredients for 48 servings:
3 pounds bacon
3 pounds (6 cups) sour cream
1/2 pound grated extra-sharp cheddar
1 cup chopped green onions for dip, plus more chopped green parts for the “grass.”
pinch of cayenne
1/2 tsp freshly ground black pepper
lots of potato chips

Jury Duty Update

I was asked to leave. Apparently, I'm not "jury box material." Oh well, I think we're all probably better off. Anyway, I'm working on a new Super Bowl dip recipe now, which should be up later tonight. And, yes, of course I'm going to predict the winner of the Big Game using chicken wing bones. Stay tuned!

mardi 20 janvier 2015

Mini Philly Cheesesteaks – Winning the Super Bowl Snack Table

Miniaturized sandwiches don’t usually float my boat, or submarine, as they’re almost always not as good as the full-sized versions, but these mini Philly cheesesteaks really captured everything I love about the classic.

Thinly sliced rib eye is traditionally used, and it’s fried and chopped on the grill, before meeting cheese and bread. Since we’re going to “grill” these in the oven, we’ll use a nice, juicy skirt steak instead, which has a big beefy flavor, and great marbling.

It will brown up around the edges, yet stay moist and tender because of the fat and connective tissue. I also really enjoyed the double shot of the sliced provolone and provolone “cheez whiz,” which provided a great creamy, richness. The peppers and onions brought everything together, and long story short, I ate the whole tray.

This was great hot, warm, and cold, and that alone makes it a perfect choice for your Super Bowl snack spread. Also, stay tuned for the quick and easy pickled pepper and onion relish recipe I mentioned in the clip. I hope you give these mini Philly cheesesteaks a try soon. Enjoy!

Enough for about 48 mini Philly cheesesteaks:

12 ounce skirt steak, or flap meat, or rib eye, or NY Strip
salt and freshly ground black pepper to taste
1/2 cup of pickled pepper and onion relish (stay tuned for video), OR 1/2 cup of sautéed onions and sweet peppers
*once mixed, be sure to taste and salt the final diced steak mixture!

For the “cheez whiz” sauce:
2 generous tablespoons flour
2 generous tablespoons butter
1 cup cold milk
pinch of nutmeg
pinch of cayenne
salt to taste
2 thick slices provolone cheese (about 2 to 3 ounces), torn up

48 slices of baguette
sliced or grated provolone to top the cheesesteaks

Once assembled, bake at 400 for 12 to 15 minutes, or until cheese is browned

lundi 19 janvier 2015

Chef John Has Jury Duty!

The Jury by John Morgan
That’s right, instead of entertaining you with my free (and worth every penny) videos, I’ll be trying to convince a court in San Francisco that I’m the last person they want deciding anything.

By the way, why do busy cyber chefs have to serve, when there are so many people who’d jump at the chance? Shouldn’t we honor our wise seniors by letting them populate America’s jury boxes? They’re retired, and they sure love those judge shows.

Plus, I heard on the news we have lots of them, and were getting more all the time. Anyway, it’s something to consider. Stay tuned for updates as they become available.

dimanche 18 janvier 2015

Pineapple Fried Rice

Very fragrant pineapple fried rice , recipe from cooking class

Season with Salt & pepper

Thai Grill Chicken with Chilli Dip

Another fabulous tasty dish we prepare at the Palates Sensation cooking class.
It uses thai marinates and spice , very tasty!


Celebrating Martin Luther King Jr. Day

I hope you're all enjoying a nice, long holiday weekend, and in honor of Martin Luther King Day, I thought I'd post his famous "Dream" speech, on the rare chance some of you have not seen it. If you haven't, you must; and if you have, watch it again. It never fails to inspire. Enjoy!

ALmond Cookies

Trial bake of this recipe which claim to melt in your mouth but  I make adjustment to the ingredient and was pleasantly surprise with the crispy texture I have created.
Recipe adapted from Rice & Bread

Makes approximately 50 cookies, depending on size
100g ground almonds
150g plain flour ( I used 135g PF / 15g milk powder)
75g caster sugar 

3/4tsp baking powder
3/4tsp baking soda
pinch salt
100ml vegetable oil, or other flavourless oil*

1 egg yolk, beaten( for glazing)
1.Sieve the flour, caster sugar, baking powder, baking soda and salt into bowl of your stand mixer.
2.Add the ground almonds to the flour/sugar mixture.
3. With your mixer on medium speed, slowly trickle in the oil into the bowl containing the dry mixture. Mix until a dough forms*.
4. Heat the oven to 180′C.
5. Scoop the dough using a teaspoon and roll the dough into ball(or shape using cookie cutter), and place on a baking tray lined with parchment paper.
5. Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk.
6. Bake for 15-20 minutes, or until the cookies become slightly golden.

samedi 17 janvier 2015

Kuih Makmur (prosperity cookies)

My favourite makay cookies which i will specially order from a malay baker every new year. Glad to find this recipe which taste close to my liking with melt in your mouth texture.

Its easy to prepare the only challenging part is wrapping it but will get better after few trials.

The cookies will puff bigger , advisable to keep it to max.14g or it may be too big for one mouthful.

Recipe adapted from nenek mummy
Ingredient(i used half the portion)
500g plain flour - sieve(250g)
250g  butter(125g)
1/4tsp salt ( omit if using salted butter )
5tbsp  ghee(2 tbsp)
1 whole  egg
1 yolk(omit)
1tsp  vanilla essence
enough icing sugar for coating/dusting

250g roasted ground peanuts from phoon huat(125g)
100g superfine caster sugar(50g)
40g butter (20g , butter not in original recipe)        
Combine peanuts with sugar and soft butter mix well, set aside.

1) Preheat oven to 180*c.
2) Sift flour with salt
3) Mix soft butter, ghee, vanilla, egg and yolk.Add in flour and knead well until a firm dough which doesn't come apart.
4) Weigh dough 10g n shape into ball, flatten to round  and spoon 1tsp of peanuts into the well. Seal the edges by pinching together.
5) Pinch a leaf pattern on each side of the pinched edges with a pair of pineapple tart pincer.
6) Arrange the 'kuih makmur' on a baking tray and bake 18-20 minutes or until the bottom slightly brown.
7) Remove from oven and let it cool
8) Sieve icing over the slightly cool makmur
Store cooled 'kuih makmur' in an air tight container.
Makes about 110 cookies.

vendredi 16 janvier 2015

Thai Fish Cake

One of the dish we prepared at our team bonding session at Palates sensation cooking school.

Love the dip,  goes well with any fried dish!

Crispy Honey Sriracha Chicken Wings – Ladies and Gentlemen, We Have a Winner

Every year about this time, I get a bunch of emails asking which of our previously posted oven-fried chicken wing methods is the best. I never know how to respond, since I think they’re all pretty close, but now I finally have a definitive answer…this one!

By the way, the honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer.

Instead of the soft, slippery skin associated with most oven baked wings, we get a crispy, blistered surface that really holds onto whatever glaze you decide to toss your wings with. The surprising thing is, once these are cooked you would never know baking powder was involved.

I’m not exactly sure who originally invented this; I heard about it via America's Test Kitchen, but that doesn’t really matter, since the only thing that really matters is who people 10 years from now think invented this. And if this is video somehow goes viral, that could be me. To that end, I really hope you give this unusual, and highly effective method, and honey-sriracha sauce a try soon. Enjoy!

Ingredients for 4 portions:
2 1/2 pounds chicken wing sections
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
2 tbsp baking powder (aluminum free)
- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.

For the Honey Sriracha glaze:
1/3 cup honey
1/3 cup Sriracha
1 tbsp seasoned rice vinegar
1/4 tsp sesame oil
sesame seeds to garnish

jeudi 15 janvier 2015

Next Up: Honey Sriracha Buffalo Wings

Why is there a video of our street being torn up on a tease post for Buffalo chicken wings? Because until this stops, which I assume isn't going to be until much later today, I can't finish the voice-over. The level of noise you hear in this clip is after going through very thick, double-pane windows. The good news is, the wings came out amazingly well, and the video should be up later tonight, or early tomorrow. Stay tuned!

mercredi 14 janvier 2015

Going Butternuts

I’m not sure when National Butternut Squash Day is, or if that’s even a thing, but if it is, I bet it’s right around this time of year. Things like sweet corn and vine-ripened tomatoes are now a distant memory (except in bad restaurants where they just serve that stuff all year anyway), but thankfully we have this delicious and nutritious winter alternative to tide us over.

My friend Carl Hanson has put together a great collection called,One Winter Veggie, 11 Deliciously Inventive Recipes,” which I invite you to check out. You’ll see a few old Food Wishes favorites, as well as some new offerings. Enjoy!

lundi 12 janvier 2015

Pasta con le Sarde – Small Fish, Big Flavor, Long Shelf-Life

I’m no survivalist, but like any responsible chef I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them; but since things are going pretty well, I decided to dust off a can, and show you my version of Sicily’s famous, pasta con le sarde.

This will work well with many kinds of pasta, but I think bucatini is the best. It’s hollow, which sucks in the sauce, and flavors the noodles from the inside out. And, there’s a lot of flavor to suck. Speaking of which, be sure to get sardines that are packed in olive oil.

The flavor and texture is going to be better, plus you get sardine-infused olive oil that comes packed with the fish, which makes a great addition to our sauce.  By the way, if you can’t get fresh fennel, you can crush up a teaspoon of fennel seeds, and make a pretty decent version using that.

Like I said in the video, if you can get fresh sardines, they’re amazing in this. Fresh sardines are common around here, and they are such a delicious and under-appreciated fish. However, I honestly enjoy this version just as well, and seriously hope you give it a try soon. Enjoy!

Ingredients for 2 large or 4 appetizer sized portions:
1/4 cup extra virgin oil olive
1 cup diced yellow onion
1 cup diced fennel
2 cloves garlic, minced
1 anchovy filet
1/4 cup chopped golden raisins
small pinch saffron
1/4 cup white wine
2 cans (4-oz each) sardines packed in olive oil
1/4 cup toasted pine nuts
pinch red chili flakes
salt to taste
1/2 pound bucatini pasta, or thick spaghetti
1/4 to 1/2 cup reserved pasta water, as needed
3-4 tablespoons roughly chopped fennel fronds, toss some in pasta at the end, and save some for the top
toasted breadcrumbs to garnish

Next Up: Pasta con le Sarde

samedi 10 janvier 2015

Almond crisp

Another CNY snack and chance upon this easy recipe at Nasi Lemak Lover.
The trick is to lay the batter really thin (like paper thin)to get the crisp. Too thick will be too hard to bite.

Recipe adapted from Nasi lemak lover

Almond Flakes Crisp 杏仁片脆饼
75g egg whites (~2 large eggs)
60g caster sugar
50g cake flour
100g Almond flakes
25g butter (melted)

1. Using a hand whisk, beat egg white and sugar till sugar dissolved and bubbly.
2. Add in flour, almond flakes and melted butter, use a spatula to gently combine well. Rest for 30mins in the fridge.
3. Spoon batter (1tsp) on a non-stick baking sheet, you may use the back of spoon to spread the batter to round thin shape (neither too thin nor too thick), or you may use your fingers to spread the batter (wet your fingers first).
4. Bake at pre-heated oven at 150C(i used 180c for 15mins.) at lower rack (fan forced) for 14-16mins or until all evenly golden brown (rotate the tray for few times for even browning).
5. Store in air-tight container.