vendredi 29 avril 2016

Easy One-Bowl, One-Step Hollandaise - A Miracle of Modern Science

I'm not sure what specifically that would be, but I assume there’s some kind of science behind this amazing, and possibly modern method I happened to stumble upon. I once saw a chef make hollandaise buy adding chucks of cold butter instead of whisking in hot melted butter, and it intrigued me.

Not enough to actually try it, but enough to make me wonder what would happen if we dumped everything in the bowl at once, and just cooked it all together. No one was more shocked than I was when it worked. And worked beautifully. By the way, I’m guessing I’m not the only person to have thought of this, but until I see proof, I will claim to be it’s inventor.

The only way this doesn’t work is if your heat is too high. I don’t have to tell you what will happen if it is. However, over a low flame (or double-boiler if you’re scared) this will come together very gradually, right before your eyes, and you’ll be able to stop anytime you see fit.  

Eggs are cheap, so give it a try, and see what happens. Being able to just dump everything into the bowl, and make hollandaise in one step is well worth the investment, especially with Mother’s Day coming up. Hint, hint. I really do hope you give this a try soon. Enjoy!

Ingredients for 2 portions (this can be scaled-up to how ever much you need):
1 large egg yolk
4 tablespoons cold unsalted butter, cubed
2 tablespoons cold water
1 tablespoon fresh lemon juice (you can always add more to taste)
salt and cayenne or hot sauce to taste
NOTE: If sauce gets too thick, just thin with a little hot water.

mardi 26 avril 2016

Perfect “Dry-Brined” Pork Chops – Come for the Oxymoron, Stay for the Juicy Meat

I’ve wanted to do a video on “dry-brining” for a while now, and was reminded of that fact after recently seeing a friend’s blog post on the subject. That friend would be the lovely and talented, Jennifer Yu, who publishes the blog, Use Real Butter.

Seeing those juicy pork chops in her post inspired this video, which features one of my favorite getting-meat-ready-for-the-grill techniques of all time. If you can call sprinkling salt on pork chops, a “technique,” and for the purposes of this post, we will. 

By the way, if this looks familiar, it should. We’ve used this trick before in previous videos, but just never called it “dry-brining,” mostly because that’s not a thing. By definition, a “brine” is a liquid, but since this contains the same active ingredients, and has the same effect, we don’t let a minor detail like no water get in our way.

I could go into a long, scientific explanation of what exactly happens here, but instead I’ll provide a link to this great article on Serious Eats, by J. Kenji López-Alt. Jen used his cookbook, The Food Lab, as a guide, and so we’ll send you his way for all the pertinent details.

While our friend Kenji will do a much better job explaining the science behind this magical method, I think I did a decent job in the video explaining how wonderfully this works. As long as you don’t horribly overcook your meat, this “dry-brine” technique will produce the juiciest, and most flavorful pork chops you’ve ever had.

So, a big thank you to Jennifer for inspiring us, as well as to Kenji for inspiring her. With peak grilling season right around the corner, I really do hope you give this amazingly simple trick a try soon. Enjoy!

Ingredients for 4 large pork chops:
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
- Mix and apply generously to both sides of the chops. Let “brine” uncovered in the fridge for 18-24 hours. Some say you can do this in less time, but I’ve always let it go at least overnight.

dimanche 24 avril 2016

Steam Glutinous Rice(Rice Cooker)

This was meant to be the filling for the Png Kueh but it tastes good on its own . An easy one pot meal using rice cooker.

 Recipe Source-Kenneth Goh
  • 1 cup of glutinous rice, washed(soak for at least 2hours)
  • 1/2 cup of peanuts, washed (soak for at least 2 hours)-I didn't use
  • 5 dried mushrooms, soaked and sliced thinly
  • 3 cloves of garlic, chopped
  • 2 shallots or spring onion white portion, chopped
  • 3 tablespoons of baby shrimps or dry shrimps (soaked and diced)
  • Sugar or seasonings to taste
  • Salt to taste
  • 1/2 teaspoon of white pepper
  • 3 tablespoons of cooking oil
  • 1 tbsp. Shao Xin wine (not in recipe)
  • 1/2 Chinese sausage diced(not in recipe)

1. Heat oil and sauté the garlic and shallots until fragrant.
2. Add in the dry shrimps and sliced mushrooms and stir fry for 2-3 minutes
    until the mushrooms slightly dries up.

3. Add the washed glutinous rice and peanuts, stir fry until well combined.
4. Add seasonings and salts to taste. Transfer the rice to the rice cooker.
5. Add 1 cup of water and cook the rice as per rice cooker – sticky rice
(i do not have sticky rice function, so i cooked standard rice +
     steam function)


Teo Chew Png Kueh

My 1st attempt at making this traditional teo chew peng kueh.
It was not as easy as I thought it would be. A challenge to achieve a soft and chewy skin and I have tried 2 recipes Nasi Lemak Lover and Kenneth Goh.
Started off trying Kenneth Goh skin recipe and it turned out very wet and sticky even though I have added so much flour. In fear that the dough will stick to mould, i disposed the dough and changed to Nasi Lemak Lover skin recipe.
The dough was much drier and the skin turned out hard when its cool.
You can pan fried the cake for the extra crispness but if you are looking at a soft skin then you probably should try other recipe.

For Kenneth Goh updated recipe using ah ma traditional way- please visit guaishushu-teochew png kuih
He was featured in Channel 8 program recently and did live demo on this kueh.
Will try keep all updated on my next trial.



samedi 23 avril 2016

Hong Kong 15-19 April 2016

 This is a very last minutes trip with my sister -decided 2 days before departure.
A 5 days trip which we though it might be too long for us who been there umpteen time.
Am glad that we find something new to eat and things to do @ HK.

Day 1 - Fri, 15/4

Transport to Hotel
- City flyer Airport bus A21 to Nathan hotel at Jordan (HK33).
Duration: 45-60mins depending on traffic
Remember to press the bell to alight which we didn't and walk a stop back to our hotel.

Nathan Hotel (Recommended 7/10)

Friendly reception staff who help us with room upgrade and as we were early.
The deluxe room is cosy with a big bath room.
Breakfast is quite disappointing but our booking comes with the breakfast and we only had once.
-3mins. walk to Nathan Congee & noodle Café
-5mins walk to Jordan MTR
-10mins walk to Temple street

Big bathroom

Nice touch - with mouth rinse provided

Nathan Congee & Noodle (Recommended 7/10)
Once we check in our luggage at hotel- we head straight to our favourite porridge café just few street away.
The Liver porridge are big and the texture its different form those we had in Singapore.
Must try the raw fish skin- good for skin!

Liver congee

Raw fish skin

Total cost HKD 70 -S$14

Right after porridge we head over to 心宴 Restaurant beside Nathan Hotel recommended by hotel staff.
Only ordered my fav dish to try as we just had the porridge.
The dim sum taste decent, the salted egg bun is good.
(Recommended 6.5/10)

Start of our shopping spree..1st stop Mong Kok

Argyle centre:

-  Good shopping for ladies clothing and accessories
-  Must try this Noodle mix snacks at Argyle centre 

A small stall selling noodle mixed with
squids/cuttle fish/ crab/hot dog etc and
mixed with special sauce

Sneaker Street for sport shoes/clothes- Fa Yuen street (Mong Kok MTR exit D3)
The sneaker here are relatively cheaper compared to those at retail mall.
My sis was so happy that she bough a pair of new balance running shoes for
HK 199(S$36) half the price in Singapore

First time introduced to the korean community in Austin Ave where you can find authentic Korean restaurants along the street.

Our HK friend recommended this Dalin Pochar Korean BBQ for the grilled pork ribs with cheese but the Q was so long and need to wait for an hour and its almost 9pm!
While waiting, we took picture at the neighbour restaurant with a stand poster of the lead cast from "Descendant of the sun"
We were too hungry to wait and hop to their other branch for traditional Korean bbq, a few street away.

 The Pan Korea BBQ

The Pan Korean BBQ at Austin Avenue(TST)

Am glad that we change to to this restaurant cos its really really good!
Love that the hotplate comes with unlimited serving of cheesy sweet corn and egg. Have not come across such combination before.
I craved for the bbq and came back 2 days later and was told that they are closing down and only left with the branch at causeway bay.
The other branch- 3/F Kyoto Plaza, 491-499 Lockhart Road, Causeway Bay

Sweet corn in cheese 


with my sista
Very flavourful Bean paste soup 

Cold noodle, find it lack of vinegar
The bean paste soup goes so well with rice!
It has a concentrated soup base

The meal cost S$187 with premium set (Beef/Pork and prawn) + rice wine and 2 bottle of beer. Most of the waitress/waiter are from korea.
Highly recommended (9/10)

We had too much food and decided to walk our way back to hotel which is about 15-20mins walks.

Along the way, we bought the popular egg sponge ball and I must say its crispy and taste really good compared to those I have tried before. Must try!

The best 蛋仔 -along nathan road /hillwood road 尖沙咀利强记 北角鸡蛋仔


Day 2 - Sat, 16/4

Breakfast @ Nathan Hotel
Went to the hotel gym before we go for our breakfast at hotel since it comes with our booking.

Restaurant located at 15 floor with a small terrace area for those who preferred "outdoor "
Was quite disappointed with the variety even though most review finds it good,.

machine made pancake / outdoor terrace

The noodle is below average but I see
some foreign guest likes it very much 

  Its our 1st and last time taking the hotel breakfast. 
Roast Goose -Ya Lok (Michellin star)
@ G/F, 34-38 Stanley Street, Central  
4-min walk from Exit D2, Central MTR Station)
Its definitely worth the trip to taste this crispy roast goose! A Must try !
The skin is crispy and doesn't come with layers of fat under goose skin.
A very small stall and be prepared to shared table with others

Roast goose leg rice HKD$88 ($16)

Tried the dried noodle but find the sauce too salty

Tai Cheong Bakery  
Walking distance from Ya Lok Roast Goose, we head to try this famous egg tarts
Short crust pastry with egg pudding and the right sweetness
Located at central, G/F, 35 Lyndhurst Terrace, Central
7-min walk from Exit C, Hong Kong MTR Station

Tai cheong bakery

             Thanks to my sis recommendation


Hui Lau Shan
My fav dessert stall but am utterly disappointed!
The dessert is not as good as before and the pearl is so hard.
We didn't know there's a giant version as we just point to the picture we want and paid S$30+ for 2 bowl dessert! The lady didn't even bother to check with us if we ordered correctly as one bowl can be shared by 2 pax.  It's probably will be my last time  patronising their dessert stall.



Baking Class @ Twinco (Yau Ma Tei/Shanghai Street)
It's quite an experience to attend baking session @ HK but language will be an issue as the class is conducted in Cantonese. Each pax gets to take one self made cake home.

We shop for baking/kitchen supplies along the stretch of road
Baking supplies and school
One pax/ 1 cake-HK$260 or 2pax one cake HK$360
Duration 2 hrs

Chocolate Meringue Cake
Cake box provided to bring home


With my sisters! We had fun!

Bought some baking accessories /cake box and chocolate


Dinner @ Tai Ping Koon, Jordan(Rate: 6/10)
Tai Ping Koon is a famous HK style western cuisine and has been around since 1860. The average age of the waiters is above 50 years old.
Popular dish : Beef hor fun/Roasted pigeon/swiss chicken and giant souffle
We didn't get to try the soufflé as it was really huge and we are so full!

Its like our zhi char style but served in a restaurant, find it a bit pricey.
Find it very home cook style but would probably come back to try the famous soufflé. 

Giant Souffle

We order set meal + alacart = HKD$995(S$177)
Lobster soup / Fried vegetable with bacon/Roasted pigeon/ Baked curry rice /Braised Swiss chicken/Beef Hor Fun/ Iced Red bean milk / Ice cream and freshly baked hot bun.

Day 3 - Sun, 17 April

Breakfast Dim Sum at Jasmine Garden @Langham place


Q for the famous Jenny cookies @YMT -half the price cheaper in HK

Home cook dinner by friend's mother 


Day 4 - Mon, 18 April

One Dim Sum -Once awarded michellin star  A very small shop near Prince Edward mtr station.
The shop opens at 11am but by the time we were there 11.10am the stall was  filled and we waited 20 mins.
The dim sum are fresh and nice, clean environment and friendly staff.
Given the variety/ taste and price , I will give it a 8/10

One Dim Sum

Dinner @ Dalin Pokcha -Korean BBQ,  Austin Ave
Popular for its grilled pork ribs with cheese dip
We order a set of 5ribs(HK$280) and a Spicy seafood hotpot for 2 person

Our dessert - Mac Donald sweet potato ice cream

Day 5- Tue 19 Apr

 Breakfast at another popular dim sum chain - Dim Dim Sum(Rate: 7/10)
Nice variety and reasonable pricing but personally still prefer One dim sum
A visit to nearby wet market

Glad that i found my fav. sticky rice at causeway bay (hk$20)
Lunch at Causeway Bay @ michellin award restaurant -Ho Hung Kee
The wanton noodle is worth a try, simple yet flavourful soup base and very chew Q thin noodle

 Some special buys to bring home
Bought 9 packet of instant noodle for HK$30($6)
SO many flavours not available in SIngapore

Pastry and cookies to bring home

Wing wah pork flakes roll HK$75 @ Wang Tai Sieng Mall
HK$85 at airport

Wing Wah black sesame egg roll 

Heung Heong Wife cake
- 6 pcs HK$ 45
-8 mini pcs HK$ 54


Transport to airport.
We took airport bus 21A just opposite Nathan Hotel
(infront Wing On shopping mall)
Really appreciate HK's  effort to have wifi on bus hence we can surf online on the 45min journey
Dinner @ Airport (Cui Hua , outside immigration)
We ordered a roast meat set(Hk 98 -roast goose and roast pork) , Fish ball guo teow and a cup of tea to share with my sis.
Surprisingly the roast pork skin is so crunchy crispy! the roast goose is a bit of let down as compared to the crispy goose skin we had at Yak Lok.
Nothing fantastic on the fish ball noodle and the tea was too thick for me.
Overall its quite a Fun and fulfilling trip especially attending the baking class and dining at the few michellin award restaurants