Posts in Recipe
From the Oven: Double-Chocolate Brownie Cookies

This is another fail-proof dessert. Super easy to make and you can experiment with the cookie dough. Put in your preferred ingredients to the base mixture; marshmallow, walnuts, dried fruits... go creative. I added dried cranberry, sunflower seeds and walnuts, instant hit :D 

The cookies surprisingly weren't overly sweet considering a few more spoonful of chocolate I added to the recipe haha. 

Double-chocolate brownie cookies

Double-Chocolate Brownie Cookies Recipe:

  • 9 ounces semisweet chopped chocolate
  • 3 ounces unsweetened chopped chocolate
  • 6 tbsp unsalted butter
  • 1 cup sugar
  • 3 eggs
  • pure vanilla extract
  • 1 cup all-purpose flour
  • a pinch of salt
  • Your preferred nuts or dried fruits

Preheat the oven to 375 F. Melt the unsweetened chocolate, half of the semisweet chocolate and butter, stir until smooth. Beat chocolate mixture and sugar with an electric mixer until well combined. Add eggs and vanilla extract, mix. Add the flour and salt and beat until incorporated. Stir in the remaining semisweet chocolate and the nuts. Shape one to two tbsp of dough and place on the baking sheet. Bake for about 10 minutes. The cookies should be soft and chewy inside.

In the Kitchen: Chinese Braised Pork Belly

.: December 03, 2013 :.

It's pork, it's fatty and it's delicious. And did I mention how easy it is to make this? Fred's mom made this dish and we both liked it, so I browsed for the  recipe online. Looking at the recipe, I was quite apprehensive about using the cinnamon stick and star anise as the ingredients. I've never cooked with them before and they seem to be for an advanced cook. Nevertheless, I followed the recipe and glad it tasted delish. I only used two star anises though instead of three and used a rather small cinnamon stick so the dish won't smell as strong. And since I didn't have dried cloves, I left out those as well.

You can look for the recipe here

braised pork
In the Kitchen: Menchi Katsu メンチカツ

Who doesn't love a super simple recipe for a tasty meal? For the past few months, I've been fixing our dinner after work so really, a simple and quick recipe is a life saver. This menchi katsu (meaning minced meat katsu) is adapted from Harumi Kurihara's tsukune (meatball) recipe. 

menchi katsu

Recipe:

Ingredients:

  • 300 gr minced meat
  • chopped celery
  • chopped onion
  • 1 egg
  • 2 tbsp flour
  • basil leaves

Coating:

  • flour
  • egg (beaten lightly)
  • breadcrumbs

Mix all the ingredients and shape the mixture into tiny balls and press lightly. Coat each meatball with flour then dip it into the egg. Lastly, coat it with breadcrumbs, press slightly. Deep fry until golden brown. For the sauce, you can go creative with it, tonkatsu sauce, tomato sauce, sour cream... your preference :)

Happy cooking!

In the Kitchen: Gyoza

Thanks to this pregnancy, me and Fred are more health conscious. I'm trying to beat this laziness and cook for both of us everyday and only allow Saturday and Sunday for dining out. But honestly, home-cooking is always the best no matter how simple the dish is, because you know what you put into each meal and oh, the satisfaction I got from cooking for dear hubby :D

I love cooking Japanese food and Fred is also a big fan of 日本料理.

Well, here's a recipe for gyoza adapted from Harumi Kurihara's cooking book. Gyoza is a side dish normally ordered together with ramen. So easy to make, I usually make gyoza in a huge batch, put them in freezer and fry some for bento (lunch box).


227 gr uncooked shrimp

114 gr ground pork

1 tbsp sake

1/2 tsp salt

sugar, pepper

1 tsp ginger

2 tbsp chicken stock

1 tbsp sesame oil

1 tsp potato starch

chives

gyoza skin

 

Mix shrimp with ground pork, add the sake, salt, sugar, pepper, ginger, chicken stock, chives and sesame oil.

Add the starch into the mixture. 

Put roughly one tablespoon of the meat mixture into the center of the gyoza skin and fold.


gyoza 1.jpg
gyoza.jpg