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DeelishRecipes.com Cooking & Baking

Easy to Cook Recipes . Healthier Recipes

Ramen - Ippudo Singapore

Akamaru Tamago Ramen $18.90
This is the second time I am solo lunching at this branch of Ippudo in Singapore. I am trying the Akamaru (red) soup base. I really like the pork belly chashu that is made using a time honoured technique where the pork belly chashu undergoes a process of repeated and gradual slow-simmering in a special soya sauce-based braising liquid that saturates the tender chashu to its core. Every time I eat their chashu, it is always mouth-watering and succulent melt-in-your-mouth umami pork slices.

The portion is still considered quite small in my personal opinion. It is possible to upsize with additional noodles if you want at cost. Instead, I added a side of 5 pcs pan-fried gyoza with Mentai Mayo (S$10.90). I will post the food photo in my next post.


4:28 AM No comments


My friend Angie recommended me to this Torched Salmon Belly Mentai Yaki. It is one of the best introduction to be back into the Singapore's food scene. I like Japanese cuisine for a few reasons. At first I didn't even noticed this question until my purchase of 3 Bento Box sets for my family during our move back to Singapore two months ago. My husband asked me why I like the Japanese food? I said after much thoughts that I think visually I think the Japanese are the best people in the world to package their products and services.

I personally also made experiments with regards to user experiences on the healthy portion of food consumed when it is prepared well, versus the portion and enjoyment for same food prepared and served in different manner.

I did this out of personal curiosity, however, a little bit on reasons that I am a UX designer.


 Torched salmon sushi -Salmon Belly Mentai Yaki

— at Ichiban Sushi (Clementi Mall #05-28/30).

7:50 PM No comments

 

Bubur Pulut Hitam

This is ready to be cooked raw Black Glutinous Rice grains which I've bought at the wet market. I have soaked them overnight with water. Now it is in a pot, going through a slow cooking process of about 90 minutes.

This is the first attempt as I have never made this at home. Usually I just pick it from the menu from one of the hawker food centres or food court or restaurant. I am following this video recipe:

5:49 PM No comments


Cinnamon Rolls

In Tallinn Estonia, I have made Cinnamon Rolls but this is the first time to make them in Singapore. The best part about making my own Cinnamon Rolls is that I can control the amount of sugar added. I prefer not-too-sweet Cinnamon Rolls if I can have it my way. I like this recipe as it is really soft and fluffy in the inside as I am using Bread flour. I am absolutely happy with the results:

INGREDIENTS:

Dough:

  • 4 cups of bread flour
  • 1/2 cup granulated sugar
  • 3/4 tsp fine sea salt
  • 1/3 cup butter
  • 1 cup lukewarm milk
  • 7g instant yeast
  • 3 eggs

Filling:

  • 1 cup sugar
  • 17g cinnamon powder
  • 1/3 cup butter

Glaze:

  • 3/4 cups powdered sugar
  • 3 Tbsp milk

INSTRUCTIONS:

Method:

  1. In a large mixer bowl, whisk together bread flour, granulated sugar, and fine sea salt.
  2. Add in softened unsalted butter. Blend in using a spatula
  3. In a separate container, whisk together lukewarm milk and instant yeast.
  4. Add in yeast mixture, eggs, mix for 3 minutes.
  5. On a lightly floured work surface and knead for 1 minute. Plop into a greased bowl and cover with plastic wrap, let rise for 1.5 hour.
  6. Once dough is ready, mix together sugar and cinnamon.
  7. Place dough out onto a lightly floured surface flattening it into a large rectangle.
  8. Spread softened unsalted butter across the whole rectangle then sprinkle the cinnamon sugar evenly across the whole dough.
  9. Tightly roll from the bottom all the way to the top. Slice into 2” thick segments
  10. Grease a baking dish or round pan, line the bottom of the pan the rolls and cover with a damp cloth. Let rise at room temperature for 45 minutes.
  11. Bake in a 190 Degree Celsius preheated oven for 20 minutes. Let cool in the container for 15 minutes.
  12. For the filling, powdered sugar and milk blend with a mini whisk until smooth.
  13. Drizzle the glaze on top of the cinnamon rolls and serve.
4:20 AM No comments




First make the pasta base with ingredients: Flour, Yeast, Water, Olive Oil, Honey, Salt.

Add 5g of yeast to one teaspoon of honey, add 3 tablespoon of warm water, mix it and let it react for 10mins.

When mixture becomes fluffy, you can add 500g of flour, pinch of salt and mix them well.


When it become crumbly add water and knead it for 20 minutes, until it becomes the dough.

Let it rest for 30 minutes and punch down the puff up pasta and divide it into two parts.

Roll it down to two doughs (one for each pasta base).

Add oil and let it rest for another hour.

Flatten it with your palm or roll it to the thickness you like, adding some flour every now and then so it won't stick to your hands.


For the pasta sauce :)

Ingredients: Onions, Tomatoes puree, oregano, salt.

With two large onions, diced them and fry in olive oil til translucent.

Add one can of Pomodoro sauce (Italian tomatoes are longish types, very juicy and delicious) :)

Add half a cup of water and simmer til the fragrant of the pizza sauce fills your entire kitchen :)

Add fresh oregano and salt. Let it cool down before adding to the pizza base.

Add toppings: in this pizza photo above, Hungarian (Kolbasz) Smoked Sausage, Trappista Cheese, bio tomatoes, purple onions, some minced garlic, green chilli (sliced), and the final very important ingredient is Szalonna. Szalonna is Hungarian for fatback made of smoked pork fat with the rind and is traditional in Hungarian cuisine. You are free to top it with whatever you prefer too.

Bake it for 12 mins at 200 deg Celsius, when ready, serve. And enjoy!

If you would to see how to make the dough from scratch with raw ingredients, here's a video to share:

Pizza dough from scratch:





This pizza was made with totally BIO ingredients straight from the garden in the backyard, a 'first' pizza for my Aunt-in-law and Uncle-in-law to taste at their home. The highlights of this pizza is the green chilli that is super spicy & home-grown by Erzsike's hubby (Feri). The Scoville scale (a measurement of the pungency (spiciness/heat of pepper) of chili peppers) can match those of Thai Chili Padi (Bird's eye chili) so around 50,000 - 100,000 Scoville units, which is at the lower half of the range for the hotter habanero but still many times more spicy than a jalapeño.


Made with totally BIO ingredients straight from the garden in the backyard, a 'first' Singaporean made 'Magyaros Pizza' for Katika & Lácika.



10:07 PM No comments

 


Have you wondered how to bake donuts and enjoy these super soft and fluffy donuts?
I am using a six-cavity donut baking pan. This version of donut was made with home-made yoghurt, waffle batter and 20g of melted butter. I just mixed the wet and dry ingredients, set them in the donut baking pan, set my oven to 190 deg C and baked for about 15 minutes. The toppings is simply icing sugar which I use a stainless Steel Mesh Flour Sifter Mechanical Baking Icing Sugar Shaker gifted from my friend Ruyi:

Baking Icing Sugar Shaker

P.S. I still have a few other new tools which I've bought and still brand new and unused.





11:15 PM No comments

 

Braised Pork Belly Buta No Kakuni 豚の角煮

I made these today. Braised Pork Belly Buta No Kakuni 豚の角煮. Some people might find it sinful to eat these layers of fat. I thought I am the sinful one. However, I realised many people actually like this. Here in Singapore I like the Teochew style of preparing it. I also like the Taiwanese way, called 卤肉饭. And I also like the Japanese way, to cook it with Sake and dashi. I know in UK the Britons eat it too. In Hungary they eat it with a different preparation called szalonna, or Füstölt-főtt (Smoked), mostly when I was living in Budapest, I like to eat the pork knuckle (it is called sült csülök). And I supposed in Germany they eat it too, Schweinshaxe (Pork Hock) with Beer Gravy. Do you eat it in your country (or city)? Let me know!



Hungary: Sült csülök téli zöldségekkel és pikáns sült oldalas - Borbás Marcsi szakácskönyve
4:57 AM No comments

Chocolate and vinal marble cupcakes are delicious, moist, and fluffy. Topped with homemade chocolate buttercream, these cupcakes have beautiful vanilla and chocolate swirls that are visually appealing.

 

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Yield: 12 cupcakes


Chocolate cupcake

Ingredients

 

For the cupcake:

1 cup Self Raising Flour

¼ cup cocoa powder

¾ cup sugar

¾ cup unsalted butter, softened

3 eggs, at room temperature

3 tbsp full-fat milk

½ tsp vanilla extract

 

For the frosting:

2/3 cup Unsalted Butter, softened

½ cup Cocoa Powder

2 cups Icing Sugar

2 tbsp Boiling Water

 

For toppings:

Chocolate chips

Sprinkles

 

Preparation

 

For the cupcake:

1.       In an electric mixer bowl, add softened butter and sugar. Start whisking at medium speed for about 2 minutes or until the two ingredients are combined, and you get a soft mixture.

2.       Add eggs, one at a time, and continue to whisk at medium-low speed.

3.       Now slowly add swift self-rising flour and continue to whisk until you get a smooth batter. Make sure you don’t over whisk the batter.

4.       Divide the batter into two equal parts.

5.       Add vanilla extract in one part and gently fold. Set aside.

6.       Add cocoa powder and full-fat milk to the other part and gently fold using a spatula. You can also use the electric mixer to beat the chocolate batter. If the batter seems a little thick, you can add some more milk. However, keep an eye so that it doesn’t get runny.

7.       Prepare the muffin tray by placing cupcake cases in them.

8.       Start scooping about a tablespoon of the vanilla batter and pour it into each cupcake case.

9.       Then pour a tablespoon of the chocolate batter, followed by the vanilla batter, until the cupcake cases are filled two-third with the batter.

10.   Place the muffin tray in a preheated oven at 350-degree F for 20 minutes. Once the time is up, insert a toothpick to check the doneness. If it comes out clean, the cupcakes are ready. If it is wet, give three more minutes in the oven.

11.   Once done, take the muffin tray out of the oven and let the cupcakes cool down on a cooling rack.

For the frosting:

12.   Meanwhile, in an electric mixer bowl, add butter and beat until it is smooth.

13.   Add about half of the icing sugar and continue to beat at medium speed. Once it incorporates well, add the remaining icing sugar and beat.

14.   Add cocoa powder and continue to beat for 3 minutes until the mixture is fluffy and light.

15.   Fill the piping bag with the chocolate buttercream and place it in the refrigerator until the cupcakes are cool.

For toppings:

16.   Using a star tip, pipe the chocolate buttercream on each of the cupcakes. Decorate with white or milk chocolate chips and sprinkles. You can also drizzle chocolate syrup on top.

17.   Enjoy!

 

You can pack these homemade marble cupcakes in bakery boxes uk, kraft cupcake boxes, kraft cake boxes or corrugated cake boxes. These are made with sustainable material which is recyclable. Then finish off by adding handmade with love stickers tag with notes, and turn these cupcakes into amazing little creations from the outside in. This is great for events or parties or small cake businesses who want to add that personal touch to their cakes, cupcakes, muffins, brownies, cookies and many other baked products.

3:38 AM No comments

Baked Donuts

Ingredients:

1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon mayonnaise
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1 large egg, at room temperature
1/3 cup (65g) packed light brown sugar
1/2 cup (120ml) milk*
2 Tablespoons (30g) unsalted butter, melted
1 and 1/2 teaspoons pure vanilla extract

Topping
1 cup (200g) granulated sugar
1 teaspoon ground cinnamon
1/2 cup (115g) unsalted butter, melted


Preheat oven to 177°C. 

Run through some cooking oil dap with paper towel on the donut pan or
Spray a donut pan with non-stick spray. Set aside.

Make the donuts: 
1. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. 

2. Whisk the egg, brown sugar, milk together until smooth. Add the melted butter and vanilla, whisking until fully combined. 

3. Pour the wet ingredients into the dry ingredients and mix until just combined. 
Do not over mix. The batter will be very thick.

4. Spoon the batter into the donut cavities (either with a zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.

5. Bake for 9-10 minutes or until the edges are lightly browned. 

6. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. 

7. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. 

8. Cool donuts for at least 10 minutes before topping.

Optional Topping for the donuts: 
Combine the sugar and cinnamon in a medium bowl. 
Dip the donuts in the melted butter, then dunk into the cinnamon sugar mixture coating all sides.
Donuts are best served immediately. 

Leftovers keep well covered tightly at room temperature for up to 2 days. (normally, we finished all in one seating :))
2:03 AM No comments



Ginseng can help prevent colds and lessen the severity of heart disease symptoms. Ginseng may also be effective in increasing alertness, decreasing stress, and improving endurance.

This is the Ginseng Chicken Broth or Ginseng Chicken Soup (Samgyetang: 삼계탕)

from the Korean restaurant called Wonderful Bap Sang - 원더풀밥상 located at SUNTEC CITY TOWER 3 East Wing #02-609,610. I went with my old buddy pal Ruyi. I have long known Ruyi since we were six years old! Yes, SUPER old friend of more than 4 decades. This is my second Korean restaurant experience, usually I wouldn't go for Korean cuisine if there are options of Japanese, Thai or Indonesian cuisines. Basically, Bap Sang or Bapsang means a table setting for meals. The word is made up of two smaller words: bap (cooked rice or meal) and sang (table)

4:33 PM No comments



Beef Burger by yours truly #westernfood #singapore
Gardenia Wholemeal Buns - Hamburger
Toasted after one layer of Japanese Snow Brand Neo Soft Spread
Brazilian Premium Frozen Meat - Minced Beef
Seasoned with egg white, pepper, garlic powder, sprinkle of salt
Cherry Tomatoes Sliced, Lettuce (shredded)
Onions, paprika (green)

MASTERS FROM EUROPE Cheese Gouda

Made these today, my first attempt for Burger. It was inspired by the 'House-burger' which I had on the first day when I arrived in Riga (Latvia) at a restaurant named 'Bite'. Ever since, I had been wondering how to make that meat patty, and along the way, seeking some advice from my Chef friend Rose. She suggested using bread for the meat. 

For this recipe, I've used breadcrumbs. It is similar to the Swedish meatballs but this burger tasted really good. Verdict from my husband was 12! (usually the score is 10, but this exceeded the 10, that delicious!) Think the dressing played a great part of the entire burger. A little secret: I used beer of 4.2% alcoholic content. The other elements in the dressing are diced shallots, minced garlic, honey and ketchup. For assembly, I lightly crisped the burger buns, so there are slight charred at its sides, added mayonnaise, lettuce, cocktail tomatoes, the grilled meat patty, sprinkled some gouda cheese shreds, mustard (if you like) and VIOLA! :)

8:56 PM No comments

The basic batter for waffles includes flour, brewer's yeast, milk, eggs and fresh butter. The secret is none other than making them sweeter, richer and chewier. That means making it denser. See those big containers of nutella? To me, Nutella is definitely a great topping to go with! Which is your favourite topping? The one we ordered looks like this.



1:41 AM No comments

 


7:33 AM No comments

Quiche Lorraine Recipe  

Credit: Rebecca Phang,  Instagram: @bekibakes 



Ingredients:

Crust (The below is the crust ingredients for 1 shortcrust pastry. Just double the amount if you want to make two.)

90g softened unsalted butter (room temperature)

1 teaspoon sugar

Large pinch of salt

180g plain flour (sifted)

2 large egg yolks

2-4 tablespoons cold water




Filling

150ml heavy cream

80g bacon lardons

3 eggs plus 2 egg yolks

salt and pepper to taste


Mould size: 24cm



Method:

1.Cream butter, sugar and salt until just combined. Add in flour, egg yolks and ice-cold water and combine together. I use a stand mixer here, lowest speed. You can definitely do this with just hands or hand mixer. Do not knead the dough, the goal is to mix all the ingredients well and evenly. It'll be in sandy texture at first, and at this point, just combine it with your hands into a ball, wrap with cling film. Store it in the refrigerator, best overnight, but if you are in a rush, 1 hour minimum, to let the dough relax.

2. Brown bacon lardons in a pan, no oil, no butter needed, till golden brown colour. Set aside.

3. In a big bowl, mixed in eggs, 2 egg yolks and mixed in cream till well combined. Add in salt and pepper to taste. Set aside.

4. Take the dough out from the fridge, let it rest for about 15 mins to let it soften, but not too soft, so it's easy to work with.

5. Dust your work surface with some flour (not too much) to prevent the dough from sticking. Take your rolling pin, roll the dough out to a size slightly bigger than your pie mould. Try to work fast, as this is short crust pastry dough hence it breaks easier. If it breaks, just pop the dough into the fridge to let it chill for 5 to 10 minutes, then continue working on it.

6. Move the dough into your pie mould, use your fingers to carefully draws it to the side.

7. Egg wash the pie crust with a pastry brush, this is needed to prevent the quiche crust from being soggy. Once it's done, put it back to the fridge to chill for 10 - 15 minutes.

8. Pre-heat the oven at 180c.

9. Take the ready dough out, place bacon lardon evenly on the crust, and finally pour in the egg mixture (I recommended to use a ladle, much safer). Bake in the oven, middle rack, for 40 mins at 180c.




This quiche recipe is very versatile, if you prefer a meat-less version, you can use the ingredients below as fillings:


1. 150g spinach

2. 1 chopped onion

3. 2 cloves of garlics

4. 4 mushrooms (sliced)

5. some cherry tomatoes (sliced into half)





Method:

1. Heat the pan, add in onion and garlic, cook till golden brown, low heat.

2. Add in spinach and mushrooms, cook till slightly soft.

3. Place the cooked ingredients on the crust, place the cherry tomatoes on top of all fillings. Fill in egg mixture. Bake in the oven, middle rack, for 40 mins at 180c.


5:27 PM No comments


I'm very fortunate to receive this handmade Rice Dumpling from my Chinese colleague today. Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Doubler Fifth Festival) which falls on the fifth day of the fifth month of the Chinese lunar calendar, and commonly known as the "Dragon Boat Festival" in English. The festival falls each year on a day in late-May to mid-June in the International calendar.



Zongzi Chinese: 粽子, or simply 'zong' is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves or sometimes with reed or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings. Here's how it looks like inside the filling :)








2:50 AM No comments


IDF is the leading source of scientific and technical expertise for all stakeholders of the dairy chain. Since 1903, IDF's network of dairy experts has provided a mechanism for the dairy sector to reach global consensus on how to help feed the world with safe and sustainable dairy products.





7:41 PM No comments

This is an interesting podcast on what do extreme weather, changes in temperature and sea levels have to do with our vegetables, eggs, chicken and fish? In this episode, food security expert Dr Paul Teng talks to Jaime Ho about how Singapore which imports 90 per cent of its food, tackles food insecurity, the emerging alternative meat industry and the role individuals can play:



Food waste

Over eating

Choosing Vegetarian Food

https://www.melisten.sg/podcast/playlist/CNA-Current-Affairs-Podcasts-10716182/How-climate-change-is-messing-with-your-food---EP-18-13814758



We are building a community of people who is aware about their food choices especially right now.
This is a Private Group and consists of a community of more than one thousand vegetarian or want to be vegetarians.  If you want to join us, please apply here:
https://www.facebook.com/groups/VEGANDEELISH

11:42 PM No comments
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About me

About Me








------------------------------------------------------------Jodee is a well-respected member of the culinary community, known for her successful partnerships with authors, artists, and developers. Through her work in the community, online courses, social media presence, and in-person events, Jodee shares her knowledge and passion for all things culinary. On her blog, you'll find a wide range of delicious and healthy food recipes, covering everything from cooking and gastronomy to restaurants and party planning. From Chinese and Italian to French and Greek cuisine, Jodee explores the world of food and shares her insights on the latest dining trends. Whether you're looking for plant-based and vegan recipes, meal plans, pastries, or bakery favorites, Deelish Recipes has something for everyone. Keep an eye out for her feature of new crowdfunding projects and the latest kitchen gadgets, including 3D food printers and AI robotics. Follow Jodee's journey as she discovers new tastes and dining experiences, and join her in the world of gastronomy.

Email: deelishrecipes@gmail.com

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