vendredi 31 juillet 2015

Summer Vegetable Cavatelli with Fresh Corn “Cream” – Corn Not Cows!

There’s a restaurant near us that features a burrata-filled tortellini, served in a cream sauce fortified with fresh, sweet corn. It’s a wonderful dish, and was the inspiration for this simple, summer vegetable cavatelli.

I was going to use reduced cream, with fresh, pureed corn stirred in at the end, but then I had a thought. What if skipped the dairy altogether, and made the sauce 100% cob-based? I was also out of cream.

So, I blended the fresh corn with some chicken broth, and ended up with what looked like corn milk. At first, I thought I’d made it too thin, but after a few tests reducing some in a pan, I realized it was thickening up beautifully.

While I was very happy with this, in hindsight, I’d do a few things differently next time. I went with pancetta, but I think the smokiness of bacon would have made this even more delicious. I also think you should probably add the corn cream to the vegetables, and bring it to a simmer before the pasta is added.

Of course, this recipe will work with whatever fresh seasonal vegetables you happen to find at the market, as long as its something that tastes good with sweet corn. In related news, everything tastes good with sweet corn. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

For the corn “cream” (will make more than needed for the recipe)
2 ears fresh white corn, or other sweet corn
2 cups chicken broth or water

For the pasta:
2 cups cavatelli
1 tbsp olive oil
4 ounces diced bacon or pancetta (sausage would also work nicely)
1/2 cup diced sweet red pepper
1 1/2 cup diced zucchini
pinch of cayenne
salt and pepper to taste
1 1/2 to 2 cups corn “cream,” or as needed
1 cup halved sweet cheery tomatoes
1 tbsp chopped Italian parsley
1 tbsp finely sliced basil leaves
grated Parmigiano Reggiano

How to Make Sausage Rolls

Sausage rolls remind me of school holidays, namely the June - July holiday. According to Amma, school holidays meant a break from school and  not from household chores and so at that time of year  she set in motion all her spring cleaning projects – in which my sisters and I reluctantly participated. Despite our protests at that time – in these holidays remain some of our fondest memories,

jeudi 30 juillet 2015

Gulgula Recipe

Gulgulas are fritter like, a fried sweet batter of flour, milk, sugar and a pinch of cardamom. Unlike fritters, gulgula are  almost perfectly round. Like gulab jamun it could be classified as a doughnut without yeast. Gulgulas were always accompanied by Veda. A sweet compliment to the savory Veda, a duo only ever made by Amma for 'prayers' (religious festivities e.g Lakshmi Day, Fasting or

mardi 28 juillet 2015

Soft and chewy chocolate chips cookies

A request from friend to bake subway cookies and found this recipe which gives a brownie/cookies texture complimented by friend.

After comparing few recipes, noticed that the flour and sugar content are the same in most but to make it extra chewy it has to be refrigerated over night or days which I don have the patience.

The cookies comes out soft like subway cookies texture.

  • 3/4 C (170g) unsalted butter, at room temperature
  • 1 C brown sugar
  • 1/2 C granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 C(240g) flour
  • 2/3C(60g)cocoa powder
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 1 C(170g) semi-sweet chocolate chips (optional)
  1. Preheat oven to 180C. Line a sheet pan with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined. Add the chocolate chips, if using.
  3. Scoop by the rounded tablespoon onto the prepared sheet pan and sprinkle with white chocolate chips.
  4. Bake until edges are crisp, about 9 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
  5. Store the cookies in an airtight container at room temperature for several days.


Turkish Chicken Kebabs – Expect More

I’d like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender, as these Turkish chicken kebabs, but I know better. This has nothing to do with cooking skills, or quality of grills, but rather the unremarkable residue of low expectations.

People simply don’t expect much from their grilled chicken, and that’s exactly what they get. They use too little seasoning, and way too much time on the grill, followed by the inevitable barbecue sauce cover-up. Sure, the chicken was dry, but at least we couldn’t taste it.

It doesn’t have to be this way. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. The acid and calcium in the yogurt tenderizes the meat, and unless it’s horribly over-cooked, you’ll be enjoying the kind of succulent chicken you didn’t even realize was possible.

Like I mentioned in the video, I’m not sure how "Turkish" this is. It’s loosely based on a lamb marinade I’ve used for a long time, but it really worked beautifully on these thighs. I really hope you give this easy, and very adaptable recipe a try soon. Enjoy!

Ingredients for 4 large portions:
1 cup plain whole milk Greek yogurt
2 tablespoons olive oil
2 or 3 tablespoons freshly squeezed lemon juice
2 tbsp ketchup
6 finely minced garlic cloves
1 tbsp kosher salt
1 teaspoon freshly ground black pepper
1 tbsp Aleppo red pepper flakes
1 teaspoon paprika
1 1/2 teaspoon cumin
1/8 teaspoon cinnamon
2 1/2 pounds boneless skinless chicken thighs
4 long metal skewers

vendredi 24 juillet 2015

The Best Chocolate Chip Cookies. Ever.

I know, everybody says that, but I really mean it. These are, these have to be, the best chocolate chip cookies, ever. Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin.

The only way someone doesn’t love these, is if they prefer thick cookies instead, which, in that case, makes their opinion invalid, since they’re obviously crazy. Besides, you know you can just press two thin cookies together to get a thick one. Right?

My “secret” formula has been adapted from Alton Brown’s famous, “The Thin” recipe, and is fairly foolproof. The only real variable is the baking time, since we all scoop slightly different amounts. Mine took about 12 minutes, but if you make yours a little bigger, or smaller, that time will change.

And yes, of course you can add nuts to yours! I’m a walnut guy from way back, but decided to go sans nuts for this video. Speaking of nuts, you’re nuts if you don’t try this very simple, and amazing chocolate chip cookie recipe soon. Enjoy!

Ingredients for about 32 Chocolate Chip Cookies (depending on size):
2 1/4 cups all-purpose flour
1 1/4 teaspoons kosher salt (or 3/4 teaspoon of fine table salt)
1 teaspoon baking soda
2 sticks (1 cup) very soft unsalted *butter (be sure the butter is room temp, and very, very soft!)
*I used a high-quality European-style butter, and recommend you do the same. Cheaper butters will have more water content, which can affect the fat ratio, and thickness of your cookie.
1 cup sugar
1/2 cup light brown sugar
1 1/4 teaspoons vanilla extract
2 tablespoons milk
1 large egg
2 cups semisweet chocolate chips
- Bake at 375 F. for about 12 minutes

mardi 21 juillet 2015

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil – An Exceptional Summer Exception

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. 

Having said that, I used a domestic version, which works beautifully here, so we’re not expecting you to use up your precious prosciutto di Parma.

As far as the peaches go, you want something ripe, and sweet, but still somewhat firm. Above and beyond not being too soft, you must also make sure you’re buying “freestone” peaches. Non-freestone varieties will not separate as seen in the video. Ask the produce person at the market, and if they’re not sure, have them cut one open. They’re usually happy to do so!

After you talk to them, head over to the cheese department, and pick up some burrata. This extra rich and creamy cousin of mozzarella is not that hard to find, and really puts this over the top. You could use a nice, fresh mozzarella, or even a full-fat ricotta instead, but, if at all possible, find some burrata, and treat yourself to one of the world’s great cheese experiences. I hope you give this great summer recipe a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:
2 ripe, sweet, but not soft peaches (must be “freestone”)
3 or 4 thin slices prosciutto, torn in ribbons
6 ounces (about 3/4 cup) burrata cheese
salt and pepper to taste
extra virgin olive oil as needed
1 tbsp finely sliced fresh basil leaves

lundi 20 juillet 2015

Next Up: Something with Peach

I think I’m going to start a new tradition, where the first video I post after a vacation, is whatever the most delicious thing I had during my time away was. I don’t want to spoil the surprise, but I can tell you it involved peaches, and was amazing. Stay tuned!


dimanche 19 juillet 2015

Strawberry Ice Cream(Eggless)

Was surprised to know most of the ice cream recipe contain egg which am not comfortable with it.
Chance upon this recipe which do not require egg and it turn out surprisingly delicious and gives you that refreshing taste.  This recipe is a keeper!

1 cup whole milk                                                

1 teaspoon vanilla extract/paste                                                    

1 tsp of strawberry jam
1 tsp of lemon juice











In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and vanilla. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.
After churning for 45mins the mixture is still quite runny so I left it in freezer to set overnite and it turned out nice and creamy.


lundi 13 juillet 2015

Chef John is on Vacation!

Just wanted to let everyone know that I’ll be on vacation this week. I'm looking forward to a nice, relaxing break, and if everything goes according to plan, I will accomplish absolutely nothing. 

We’ll continue to publish your comments and questions, but unfortunately, I won’t be around to respond to the tiny fraction of them I usually do. That means you’ll have to rely on each other, so good luck with that. Thank you for understanding, and we’ll see you next week!


dimanche 12 juillet 2015

Matcha layer cake with azuki bean mousse


It was upon my dad request that I bake this Matcha green tea layer cake with azuki mousse for his birthday.

For the sponge cake recipe, adapted from Kitchen Tigeress
Her blog provides a video on how to make this fluffy spongy green tea cake.

Red bean mousse (adapted from Meringue Desserts)
  • 5 g powdered gelatin
  • 1/3 cup water
  • 100 g azuki beans/red beans
  • 180 g whipping cream
  1. Place the gelatin and water in a bowl
  2. Place this over a boiling pot of water until the gelatin dissolves
  3. Stir in the azuki beans and mix thoroughly
  4. Whisk cream until soft peak forms
  5. Gently fold the cream into the azuki beans mixture

Matcha mousse (adapted from Nordljus)
  • 6 g sheet gelatin
  • 100 ml milk
  • 10 g matcha powder
  • 1 egg yolk
  • 1 egg white
  • 40 g sugar
  • 80 ml double cream
  1. Soak the gelatin in cold water
  2. Pour the milk and add the matcha powder in a pot, set on low heat
  3. In a bowl, cream the egg yolk and 20 g sugar until pale in colour
  4. Gradually pour the milk into the egg mixture
  5. Sieve the liquid into a pan, then place over low heat until the temperature reaches 85 C degree
  6. Remove from heat, add the rinsed gelatin sheet, stir to dissolve and let cool
  7. Whisk the cream to soft peaks and fold into the matcha mixture
  8. Whip the egg white and the rest of the sugar into meringue and fold into the matcha mixture


Prawn Biryani Recipe

Prawns did not feature in Amma’s recipe collection but they are one of my new favourites and I am keen to find new ways to prepare them. I was  hesitant to try  this prawn biryani recipe after it was requested by a few readers, mainly because of the delicate nature of prawns – they tend to turn rubbery when cooked too long. Considering the lengthy cooking time of biryani,  prawn biryani seemed

vendredi 10 juillet 2015

You’ve Entered the Calzone Zone

I’ve never been a huge fan of the calzone, and I assume most people that don’t eat their pizza crusts feel the same way. However, since this has been requested hundreds of times, I thought I’d put my personal feelings aside, and give the recipe a shot.

I call it a recipe, but it’s actually a technique, since the calzone's greatest feature is its ability to accept any combination of cheese, meat, and vegetables as a filling. Today, calzones are most commonly stuffed with the exact same toppings that go on a pizza, which, besides the crust issue, was one of my main problems with it. I mean, why not just fold a pizza in half, and call it a day?

So, I decided to do what I hear is a more traditional filling, featuring ricotta, fresh mozzarella, and ham. The result was as enjoyable, as it was surprising. It was almost, but not quite, lasagna-like. The extra crust didn’t bother me as much, and everything seemed to work together beautifully.

I decided to recommend our Wolfgang Puck dough recipe, because it's fast and easy, and features a nice lightly textured dough, but any prepared pizza dough will work nicely. 

Just be sure to bake this long enough. If you make these the same size, it’s going to take about 15 minutes at 500 F. Your calzone may look nicely browned at 10 minutes, and it will be tempting to take out, but the dough will still be raw. You really want to push this to the point of almost burning.

And what happens if you go too far, and it does burn? No problem. Just order a pizza and fold it in half. So, whether you’re already a calzone lover, or a reluctant skeptic like me, I really hope you give this a try soon. Enjoy!

Ingredients for 4 Calzones:
1 batch of our Wolfgang Puck pizza dough (get the recipe here), divided into 4 dough balls
8 slices prosciutto
2 cups ricotta, drained if necessary
4 ounces fresh mozzarella, sliced thin, and drained on paper towel
1 1/2 cup finely diced smoked ham
freshly ground black pepper to taste
cayenne to taste
(note: before folding, I forgot to drizzle the top of the filling with a teaspoon of extra virgin olive oil, which I think would have been a nice touch.)
corn meal for the pan
2 cups marina sauce for dipping, optional
1 egg for egg wash
Parmesan cheese for dusting tops
- Bake at 500 F. for 15 minutes

jeudi 9 juillet 2015

Salted egg yolk cookies (creamy and melty)

When i saw kenneth posting onthis cookies it captured my attention and cant resist baking it immediately!

It didnt disappoint me.
The cookies is savory creamy melty yummy
It has a distinctive flavour from tge salted yolk and milk powder.

This is a new cookie for my new year bakes.

Recipe adapted from Kenneth Goh
2 salted cooked egg yolk (mashed with folk)
60 grams of butter
70 grams of plain flour or all purpose flour
30 grams of milk powder( I used anlene milk powder)
30 grams of potatoes starch
30 grams of icing sugar( I used 20g icing/10g condense milk)
1 egg yolk for egg washing
1 tsp vanilla paste (optional)
2 tablespoons of sesame seeds for decorating

Whisk butter /icing sugar/salted yolk till creamy
Fold in sifted flour/potato starch/milk powder and mix til paliable dough
Roll dough flat to 1cm thickness and use cookie cutter to shape
Preheat oven 165c (mine was 160C)
Place cookie on line tray and egg wash
Sprinkle black or white sesame seeds on cookies
Bake 12-15mins (I bake it for 14mins till too turn brown)

Next Up: Calzone

mercredi 8 juillet 2015

Soft and Moist Banana Chia seed cupcake

Only bake this when I have ripe bananas(from my folks) ...this time I added chia seeds and some dark chocolate drop.
As always, its very well received by my colleagues.

I have tried other recipe which is a lighter version but this recipe gives a really soft and moist texture, my preferred recipe.
Guess the richer the cake, the better it taste.

Recipe adapted from Bakericious

One cake tin  (one 8" x 3.5" x 3" & one 9" x 4" x 3")
Or 24 Cupcakes

250g salted butter(Reduced to 240g)
180g castor sugar (reduced to 160)
4 eggs
1 tsp vanilla essence (I used vanilla bean paste)
4 tbsp milk(I used 3 tbsp milk/1 tbsp greek yogurt)
5 mashed banana
220g plain flour(I used cake flour)
1 tsp bicarbonate of soda 
1 tsp baking powder
Chia seed - 1 tbsp.( 1 pack as show below photo)
Dark chocolate drop
Or Walnut

1. Whisk butter and sugar till creamy.
2. Add in eggs, one at a time followed by vanilla and milk/yogurt and mix well.
3. Add mashed banana into mixture and mix well.(It will be runny/with curds)
4. Fold in sifted flour/ Chia seed and mix well, pour into a cake mould/cupcake

5. Optional: sprinkle with dark chocolate drop/chips
6. Bake in preheated oven at 160 degC
    For cake tin - 45mins-1 hour 
    For Cupcake- 30-35mins or when skewer come out clean from center


mardi 7 juillet 2015

Cream Cheese Frosting

This is my favourite cream cheese frosting that goes well with any cake or cupcake frosting and extremely good for macaron filling!
The sweetness and tartness is just nice!

I will normally make full quantity and keep it for later use.

Macaron Filling
Frosting for cupcakes

Frosting for cake
Carrot Cake frosting


Ingredient (Frosting for one 8" round/square cake)

250g cream cheese, thawed
115g unsalted butter, room temperature

100g icing sugar
1 tsp vanilla extract/paste
1.5 tbsp lemon juice

1. Whisk cream cheese and butter till creamy and add vanilla extract
2. Mix in icing sugar followed by lemon juice and mix well.
3. Keep in fridge if not ready to use

Baba Ghanoush – The Day After Dip

No matter what you’re grilling this summer, chances are good you’re going to have more hot coals than food to cook on it, which makes baba ghanoush the perfect post-barbecue recipe. Instead of those glowing embers going gently into the sweet night, why not grill up some eggplant, and make one of the world’s best vegetable dips?

You can cook the eggplant any way you want, but charcoal is my favorite. Next best would be cooked over a gas burner, but that can really mess up your stove, so I guess the real next best is baked at 400 F. until they collapse, and get very soft.

As you can see in the clip, this is not a very complicated recipe. As long as this is seasoned thoughtfully, you should be enjoying a wonderfully savory, yet refreshing dip. Just be sure to pay attention to the salt. Eggplant, like almost every vegetable, needs a good amount of salt to bring out the flavor.

The difference between a terrible dip, and a stellar spread can be as little as a half teaspoon of salt. Wait for the mixture to cool completely in the fridge, taste it ice-cold, and adjust with more salt, as needed. Same goes for the lemon, cayenne, and the tahini.

If you grill these after a cookout, but have had too much fun, and don’t feel like doing any more work, you can peel them the next day, and this will work out the same. I hope you give this delicious baba ghanoush a try soon. Enjoy!

Ingredients for about 6 cups Baba Ghanoush:
3 or 4 large Italian eggplant
2 cloves crushed garlic
2 tsp kosher salt, or to taste
juice from 1 or 2 lemons, or to taste
3 tbsp tahini, or to taste
pinch of cayenne
3 tbsp extra virgin olive oil
2 tbsp plain Greek yogurt
1 minced fresh mint leaf, optional
2 tbsp chopped fresh Italian parsley leaves
pita chips and vegetables for dipping

Pandan Custard Cupcake

Fascinated by this magical custard cake , if bake correctly, it will form a 3 layers texture with a soft sponge layer on top, a custard centre layer and a dense layer at bottom(steam kueh texture).
For cupcake size, it will usually form 2 distinctive layer soft sponge and kueh texture at bottom.
Am using pandan paste(easy way) but it recommended to use fresh pandan juice for a better pandan flavour.
It taste good with a thin layer of jam or cream cheese and throw some desiccated coconut or peanuts on top.

 Recipe adapted from Baking Tai Tai

113g melted unsalted butter , cool
285g milk
195g coconut milk(1box ayam coconut milk)
1 tbsp. water
4 eggs, separated (each 60g)
115g Plain flour (I used cake flour)
145g Icing sugar(I use 140g)
28g castor sugar
1 tsp pandan paste
1 tsp vanilla paste(not in original recipe)

Optional for topping
Ready jam
Desiccated coconut(recommended)
ground peanut

1.  Whisk egg white till foamy and add icing sugar and whisk to stiff peak
2.  In a separate bowl, whisk egg yolk and castor sugar till pale yellow 
3.  Add in butter and 1tbsp water and whisk(2 mins till well blended)
4.  Add in sifted flour and mix till well incorporated
5.  Mix milk and coconut milk, warm it in microwave for 2mins(lukewarm)
6.  Use hand whisk and beat in the milk mixture and pandan and vanilla paste
     (runny mixture)

7.  Fold in egg white in 3 portion, blend well till no curds   
8.  Preheat oven 160C, Line cupcake liner
9.  Scoop batter into cupcake liner and bake at preheated oven 160C for 35-
     40mins till skewer come out clean with some crumbs


dimanche 5 juillet 2015

Easy NO BAKE chocolate peanut butter bar

Saw this video shared @facebook . Love the marble print and its chocolate n peanut butter, what can go wrong?!
It's so easy to prepare, no baking require and it just lift up your mood looking at it though I still need to improve on the design.

I used 70% dark chocolate so its gives a bitter sweet salty creamy and crispy bite. Suitable for any occasion.

Recipe source Home cooking adventure

A) Base
200g graham biscuits(any digestive biscuits)
70g melted butter
120g creamy or crunchy peanut butter

B) Chocolate peanut layer
100g dark chocolate (70% cocoa)
100g semi sweet chocolate
60g peanut butter

C) Peanut cream for the marble effect
30g  peanut butter (microwave 1min)

1. Crushed the graham biscuits and mix it with melted butter and peanut.
2. Line and grease 20x20cm square pan
3. Fill the tin with buscuit base mixture  and level it. Leave in fridge to set.
4. Use Double boil to melt chocolate and peanut butter mix well
5. Pour the chocolate mixture onto biscuit base
6. Microwave 30g peanut butter to make it slightly fluid.
7. Drip peanut butter on chocolate mixture
8. Use tip of knife to draw the marble effect.
9. Leave in fridge for 2hrs to set

vendredi 3 juillet 2015

Have a Great Fourth of July Weekend!

We’re going to take a couple days off for the holiday, but wanted to wish you a very safe, and festive 4th of July! 

Fabulous summer cookouts are just one of the many things that makes America great, and I hope you’re involved one of those tomorrow; preferably serving something you saw on Food Wishes (like the no-baked cheesecake flag cake pictured here). Enjoy the food, the fireworks, and possibly the adult beverages, and we’ll be back next week with brand-new videos, as usual. Stay tuned! 


mercredi 1 juillet 2015

4th of July Special: Red, White & Blueberry Grilled Chicken!

These colors don’t run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors, preferably at some type of 4th of July barbecue. While the Independence Day wordplay was very much intentional, this grilled chicken is no gimmick.

Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces since we’ve had cooks, so that this combo works beautifully is no big surprise. And yes, other juicy fruit like peaches, or other berries will work nicely.

Like I said in the video, I made my spice rub extra hot, so I could really take advantage of the cooling effects of the sweetness in the sauce. Sweet cancels out heat on your palette, so you can kind of push things a bit if you want. The measurements below are what I used, but you should, and must adjust. 

As far as chicken doneness goes, I recommend checking with a thermometer. If you cook a lot of chicken, it’s fairly easy to tell by feel, but why take a chance? I usually go to 150 F, which left to rest for a minute, should be safe, and very juicy. So, if you’re looking for a very tasty, slightly unusual, appropriately named chicken recipe, I really hope you give this a try soon. Enjoy!

Ingredients for 4 portions:
4 boneless skinless chicken breasts
1 tbsp vegetable oil
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp paprika
1 tsp ground dry chipotle
1/2 tsp cayenne
2 cloves minced garlic

For the blueberry gastrique:
2 cups blueberries
1/3 cup white sugar
1/3 cup apple cider vinegar
*splash of water as needed to adjust thickness (after the blueberries start cooking)
salt and freshly ground black pepper to taste
*If you make the sauce ahead, your sauce will thicken, and you will probably need to thin it out with some water. When tasting for seasoning, remember this is going to go on highly seasoned meat.