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DeelishRecipes.com Cooking & Baking

Easy to Cook Recipes . Healthier Recipes



Hot pot:

Hai di Lao Hot Pot Broth: I added the goji, dates slices that comes with it.
I added 2 pcs of bones of chicken, 4 slices of ginger, 1 medium sized Onion (cut in wedges), Chinese Cabbages

1 cup of Jasmine Steamed Rice
Gyoza dumplings on the two tiers of tray
1 egg
1 tomato (cut to wedges)
Dumpling Skin (1 pack)
Tofu - Silken Soft
Coriander and Spring Onion (1 sprig each)
1 Potato
1/2 Carrot
King Trumpet Mushroom (3pcs)
Shitake Mushroom (5pcs)
Straw Mushroom (1 packet)
Vermicelli (Mung Bean Noodles) 
Broccoli
Kang Kong
Fish Roe and Shrimp Paste x2
Bean Curd Skin Rolls
Meat Balls (Mushroom and Pork)
Steam Boat Variety mix: Fish Balls, etc
Fried Shallots
Shabu-shabu Beef Slices
Ramen
Condiment: Japanese Roasted Sesame

After almost three months into our new place, we hosted our very first Hot Pot Steamboat Party. I bought the Philips HD4911/62 SENSOR TOUCH Induction cooker in February and finally Singapore has reopened and we invited my old gym buddy to have this delicious steamboat shabu-shabu party at our home.

It was simply some preparation of the broth, cooked some rice and assembly and cutting of the various options of vegetables and 'dish items' listed above. My whole family enjoyed it a lot and I think it is very nice way for us to bond and have a cosy family dinner.

Post-post: Have you wondered how mung bean vermicelli or Cellophane noodles, glass Noodles comes about? Is it really from Mung Beans? Here's a 'making video' to show how it is made:


3:58 AM No comments

 

SALMON AVOCADO ROLL

Rainbow roll is a type of uramaki sushi roll filled with cucumber, avocado and crab stick. It is prepared with multiple types of fish, most commonly tuna, salmon, white fish, yellowtail, snapper, and eel. Rainbow roll is quite similar to the California roll, with the addition of tuna, salmon and avocado.


8:49 AM No comments





Mini Pancakes, Pancake Cereal Recipe | Cooking tree
2 Egg yolks 3g Vanilla extract  90g Milk 20g Melted unsalted butter 100g Cake flour 2g Baking powder  Meringue (3 egg whites + 50g sugar)

Recipe and video content credit: Cooking Tree

10:29 PM No comments

 Salmon Belly Sashimi S$21 for 7pcs — at Tampopo たんぽぽ.


With Francine, we had a great catch up after a hi-tea at 10 Scotts Grand Hyatt. Tampopo is a recommendation made by her after a 3hr shopping near Tangs and Takashimaya. We were actually quite full already but was hoping to find a place for drinks and talk more. She ordered some Japanese Green Tea and was happy to share with me this 7 pc plate of Salmon Belly Sashimi and she also ordered a Chawanmushi. It was quite fatty and huge piece of Salmon Belly with these 'Pineapple-Cut' :) I've only eaten sotong with pineapple cuts LOL

By the way, it was my first time eating Sashimi in Singapore. The reason is in the 1990s, I had my first Japanese Sushi experience in Japan Tokyo - so since then I don't go for imported sashimi! I only dine in and eat cooked sushi like Tamago or piping hot Japanese Ramen.


9:12 PM No comments

This Mother's Day 2022, I gave my 9-year old daughter a treat at Sushiro, Singapore, Salmon Mentai, Salmon Avocado Roll. We went there after a swim at a nearby ActiveSG Sports Swimming Complex, initially to get her a new pair of swimming goggles. This was my first time eating in, with largest kaiten (conveyor-belt) sushi chain from Japan. The past two years was mainly in locked down, and almost all dine-in options were restricted.

We ordered quite a lot for one adult and one child, 2 pax dine-in. The bill came in at about S$46 and just showed that my kid though young, she's really a good eater! 

I think the best Salmon belly mentai is at Ichiban Sushi. Here you can see my previous review.

8:36 PM No comments



Video content 0:00 – Start 0:08 – Bouillon Maggi Cubes Recipe 3:01 – Garlic Gold Seasoning Nuggets (Granules) Recipe 4:08 – Easy Homemade Mushroom Salt Recipe ✅ Bouillon Maggi Cubes Recipe ● potatoes - 4 pcs. ● water ● sweet bell pepper - 1 pc. ● carrot - 2 pcs. ● onion - 1 pc. ● celery stalks - 2 pcs. ● garlic - 6 cloves ● parsley root - ½ pc. ● zucchini - 1 pc. ● olive oil - 70 ml ● parsley - 10 branches ● salt - 4 tbsp. ● paprika - 1 tbsp. ✅ Garlic Gold Seasoning Nuggets (Granules) Recipe ● garlic - 2 heads ● olive oil - 50 ml ✅ Easy Homemade Mushroom Salt Recipe ● white mushrooms - 1 kg ● salt - 80 g ● dried dill - 3 tsp. ● coriander powder - 1 tsp.



5:48 PM No comments




Ingredients

Pasta

1 batch of my Homemade Pasta, recipe in my book
or
250g/8.8oz Dried Pasta (egg free)

Sauce

2 tbs Olive Oil
2 Shallots, finely chopped
2 cloves of Garlic, minced
100g/3.52oz Gaz’s Bacon, cut into small cubes

Small handful of Fresh Parsley, lightly chopped

1 cup/240ml Vegan Cream
3 tbs Nutritional Yeast
1/2 tsp White Miso Paste
1 tsp Cracked Black Pepper
1 cup/150g Frozen Peas (optional)

Garnish

Fresh Parsley


Method

Pre heat a large saucepan over medium heat & add the oil.

When the pan is hot add the shallots & garlic. Sauté until softened & lightly golden. Then add the bacon & parsley.

Bring a large saucepan of lightly salted water to a boil. Add your pasta and cook to the packet instructions.

Cook the mix whilst stirring for about 2 more minutes then turn the heat down low.

Add the cream, miso, nutritional yeast & a pinch of seasoning.

Add the peas.

Let the sauce thicken for a few minutes.

Drain your pasta from the water & add it to the saucepan.

Stir the pasta making sure it’s coated in the sauce.

Serve straight away with chopped parsley

Source: https://www.avantgardevegan.com/recipes/best-ever-vegan-carbonara/
5:21 PM No comments

These are really good. I have not been baking for so long since the pandemic hits, today I suddenly felt the need to make some of these lovelies. These are scones (rhymes with 'gone', is how I will pronounced it, nothing wrong some people says 's-cones' like rhymes with 'cone' I noticed.) My recipe is rather from my Hungarian side of my in-laws, my sister-in-law, and my aunt-in-law, and even my cousin-in-law could make them this way. They are really heavenly SO GOOD! Hungarian people likes it savoury (salty) as compared with the English Scones which are unsweetened and rather lightly bland and fragrant (taking the sweetness from jams or the raisins or currants). This version is using bacon bits (what would be better are pork cracklings - made from rind of pig's skin). I think during this time, many people are also avoiding animal products, so even though it is tastier, it is frown upon by plant-based diet groups. I have made them larger, so it doubles an older recipe which I have first tried on, yielding 24 large rounds.

Yield 2 dozens

  •  1/2 cup heavy cream, heated to 45 deg C
  •  12g fresh yeast
  •  
  •  1/2 tsp or 2 pinches of sea salt
  •  4 cups all purpose flour
  •  100grams cheese, finely shredded (optional)
  •  200g unsalted butter, softened
  •  1 tsp sugar (to activate the yeast)
  •  50g bacon bits (or pork cracklings if you can find/make them)

  • Topping
  • Extra 30grams cheese, finely shredded (optional)

  1. Step 1
    In a large bowl, combine milk, yeast and sugar. Let mixture stand for 10 minutes.
  2. Step 2
    Add flour, cheese, salt, egg, butter and sour cream to yeast mixture. Mix til dough comes together, smooth and not sticky.
  3. Step 3
    Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with tip of sharp knife over the top of the dough. Brush with egg yolk. Sprinkle cheese and pork cracklings on top.
  4. Step 4Cut out rounds with a 1 to 1.5 inch cutter.
  5. Step 5
    Arrange circles in rows at 1/4 inch apart on a parchment-lined baking sheet.
  6. Step 6
    Put pan in a cold oven, set to 200 deg C and bake for 22 minutes. Until scones or pogacsa are nicely browned on tops and bottoms. 
  7. Step 7
    Let it cool completely and (optional to store in airtight container).
  8. *It can be frozen up to 1 month. Thaw and reheat at 100 deg C for 20 minutes.
4:01 AM No comments

This is a pastry made with Apple, Walnut, and Poppy Seeds. There are usually many flavours within one: walnut, apple, poppy seeds, cinnamon, dried fruit and plum jam all between sheets of pastry.

Ingredients
For the dough
300 g flour
125 g butter
1 tablespoon powdered sugar
1 pinch salt
100 ml white wine
2 egg yolks
5 g fresh yeast

Poppy seeds filling
175 g ground poppy seeds
90 g sugar
1 tablespoon honey
1 tablespoon raisins or other dried fruit
1 tablespoon bread crumbs (I used whole)
90 ml water
lemon zest / orange
vanilla

Walnut filling
150 g ground walnuts
80 g sugar
2 tablespoons breadcrumbs (white)
1 tablespoon honey
1 tablespoon raisins or other dried fruit
125 ml water
peel of lemon / orange
vanilla

Apple filling
375 g apples peeled, grated
2 tablespoons raisins or other dried fruit
1 tablespoon ground nuts
1 tablespoon breadcrumbs (white)
cinnamon

Prune stuffing
1 jar of plum jam thick


Preparation
Dough
Place all ingredients in a bowl and knead until dough is elastic and non-sticky.
Then put it in a bag and refrigerate.

Meanwhile prepare the fillings.

Poppy seeds filling
Place in a saucepan of water, sugar and honey and let it on the stove top, until the sugar has melted.
In a bowl, place the dry ingredients, then pour hot water over them (with sugar and honey) and mix well.

Walnut filling
Follow the same procedure above.

Apple filling
Mix all ingredients.

After making the fillings remove the dough from refrigerator and divide it into 5 equal balls, then spread each on trays of 22 cm diameter cake.

Pierce with a fork three of the stretched round shapes of dough and bake them in round baking pans that were previously coated with oil and sprinkled with flour, for 8 minutes at 180C/360F, until they brown.

After you have baked the three tops, take one of the sheets that was not cooked (raw sheet) and lie it in a 22 cm cake pan, pierce it with a fork, then add the Poppy seeds filling over it and level it.

Over Poppy seeds filling place one of the baked sheets and then, on top, place the Walnut filling and level it.

Over the Walnut filling place 2nd baked sheet, pressing gently, and then, on top, place the plum jam / jam and level it.

Place over the Plum jam the 3rd baked sheet, top it with the apple filling, then level it and, at the end, place over it the second unbaked sheet, then pierce with a fork and put it in the oven preheated to 180C/360F for 50 minutes.

Remove from oven and powder sugar over it.

Recipe from Oana Silion

9:22 PM No comments

Usually, I don't use Sour Cream in the cakes or crumble that I make. I supposed in this recipe what made it so moist and fluffy is the addition of baking soda and the quarter cup of sour cream. I've also used the Van Houten Cacao Powder which guaranteed such a delicious 'chocolatey' cake. I seriously think this Cacao Powder is really worth its price! The other ingredient that makes this cake a success is the Espresso powder, just a tiny 1/2 teaspoon but it made such a difference! In the sense that it wakes up the chocolate in the cake giving it the depth of taste! Highly recommend you to try out this recipe if you are a chocolate (addict) lover like me! I shall also crown this the 'BEST Chocolate Crumble Cake Recipe'!

Ingredients:
188g (1-1/2 cups) of All-Purpose Flour 
1/2 cup of Cocoa Powder
1 tsp of Baking Powder
1/2 tsp of Baking Soda
1/2 tsp of Salt
1/2 tsp of Instant Espresso Powder
1 cup of Sugar
3 Eggs
1/2 cup of Unsalted Butter
1 tsp of Vanilla Extract
1/4 cup of Sour Cream
1 cup of milk (but in this particular photo of the cake, I didn't add the milk and the cake texture is perfect)

Topping:
1/4 cup of Brown Sugar
1/4 cup of Granulated Sugar
2 tbsp of Flour
1/2 tsp of Cinnamon
2 tbsp of Cold Unsalted Butter



Method:
  1. Beat/whisk butter with sugar til mixture turns pale yellow.
  2. Add in eggs.
  3. Add in sour cream, vanilla extract.
  4. Add in sifted dry ingredients (flour, cacao powder, Espresso powder, salt, baking soda, baking powder) to wet ingredients.
  5. Mix until mixture is well incorporated.
  6. Pour into baking tray. Spread it out with a spatula knife to have an even layer.
  7. Grate the topping mixture onto the chocolate cake mixture.
  8. Bake at 190°C for 20-25 minutes.

12:24 AM No comments
Japanese Panko'd Chicken Fillet


Sometime ago, I made these "Air-Fried Teriyaki Chicken Fillet Bento - Japanese" for my daughter as her lunchbox item. Today, I tried this same recipe for the chicken fillet except that I deep fried it in oil. It turned out really good crispy looking. Just sprinkle salt and pepper seasoning, coat it with Japanese Panko breadcrumbs and dip into the hot oil to deep fry til golden brown. Enjoy!

9:55 PM No comments

Ingredients:
1 cup powdered sugar or icing sugar
3/4 cup Almond Flour (Ground/Powder)
2 egg whites room temperature
1/4 cup granulated sugar
Your choice of Food coloring (optional)

Lemon Yoghurt Buttercream Filling:
2 egg yolks
1/4 cup granulated sugar
1 tbsp Yoghurt
100g or 7 tbsp softened unsalted butter
1 tbsp lemon juice

For my first attempt, I think it is not a very difficult to make confectionary in contrast to what I've heard about the many pitfalls of the Macarons shells making process. The ingredients I would say is quite easy to obtain. The Almond flour is rather an expensive item as here in Tallinn, they can be found at 300grams for 6 Euros! I've bought one kilogram at once and I think I will make a lot considering how wonderfully these Macarons melts in your mouth! It is truly a great creation by the Italian Chef of Catherine de' Medici in France.



However, it could be because of the freshness of the eggs (the way the meringue is made), because of the humidity, the dehydration timing to create a 'skin' for the formation of the 'feet', the oven's heat distribution, the success of the macaron can be different. That makes the making of Macaron challenging


This is one of the best 'How To Make French Macarons' video recipe. It is very easy to follow and it uses only 2 eggs, and yields about 50 Macarons shells.



French Macarons:

Have ready three baking sheets (make sure they have flat bottoms (no warping) lined with parchment paper. To make all the Macarons the same size, there are basically 2 methods.


I am using the Silicone Baking Sheet for 42 Heart-Shaped Macarons. The dimension of the baking sheet is 40 x 30cm and it has 42 heart-shaped marks. The dimensions of each mark: Length 3.8 x Width 3.5 cm. Each turn of baking in my case is about 36 because my oven baking tray is not allowing the entire Silicone Baking Sheet to sit in.

It is possible to just bake on parchment paper. So the second method is simply to draw 20 circles (3 cm diameter) and spacing 5 cm apart and turn the paper onto the next side to guide you for piping the Macaron shells.

Preparation of Macaron Shells:
  1. Place the ground almonds and confectioners sugar in a food processor and process until finely ground (about 1 - 2 minutes). Sift the mixture to remove any lumps.
  2. In the bowl of your electric mixer, fitted with the whisk attachment (can use a hand mixer), beat the egg whites and a few drops of lemon juice, on medium speed until foamy. 
  3. Gradually add the granulated sugar, and continue to beat, on medium-high speed, until the meringue just holds stiff peaks (when you slowly raise the whisk the meringue is straight up, no drooping, called a 'beak') *Be aware to not overmix the meringue or it will 'break'.
  4. Then, in three additions, sift the ground almond/sugar mixture over the meringue. When folding, cut through the meringue and then fold up and over, making sure to scrape the bottom and sides of the bowl. 
  5. Once the almond mixture is completely folded (called macaronage) into the meringue (the batter will fall back into the bowl in a thick ribbon) it is time to pipe the Macarons.
Piping of Macaron Shells:
  1. Fill a pastry bag, fitted with 1/2 inch (1 cm) tip, with about half the batter. Pipe about  3 cm rounds onto the parchment paper, using the circles you've drawn as a guide. 
  2. Then gently tap the baking sheet on the counter to break any air bubbles (can also break air bubbles with the end of a toothpick). 
  3. Let the Macarons sit at room temperature for about 30-60 minutes (depending on the temperature and humidity of your kitchen) or until the tops of the Macarons are no longer tacky.
  4. Preheat your oven to 150 degrees C with the oven racks in the top and bottom third of the oven.
    Bake the cookies (two sheets at a time) for about 14 - 16 minutes. The Macarons are done when you can just barely separate the cookies from the parchment paper. 
  5. Remove from oven and let the Macarons cool completely on the baking sheet placed on a wire rack. 
Filling:

  1. Place the two egg yolks into a sauce pan
  2. Use a whisk to break it up.
  3. Add the granulated sugar, whisk until combined.
  4. Add Yoghurt and drops of lemon juice and mix.
  5. Place the saucepan on medium heat, cook for a few minutes until a custard consistency.
  6. Take it off the heat and cool it.
  7. Add unsalted butter at room temperature.
  8. Whisk.
  9. Place it into a pastry bag. Chill it in the fridge.
    Assembly of Macarons:
    1. To assemble the Macarons, take two cookies and sandwich them together with your filling (place filling on flat side of cookie). 
    2. Popular choices are a Swiss buttercream frosting, lemon curd, chocolate ganache, jam, or dulce de leche (Caramel). 
    3. While you can serve the Macarons the day they are made, these cookies really need to mature for a day or two in the refrigerator. Best served at room temperature.

    9:05 PM No comments
    English Muffins

    Made these English Muffins for breakfast this morning. This is a "no knead" and "no oven" recipe, super easy following "Bigger Bolder Baking".


    Gemma also gave great tips how to make delicious English muffins, for example, by using half wheat flour and half all-purpose flour.  I didn't use half wheat, perhaps next batch and I am pretty sure I will make them again! Today I halved them and tried the original way to savour these with margarine. They are so fresh and yummy!

    Next version was with Peanut Butter that works great too! Another great tip is if I had made these during my time living in Estonia, I will probably heat up the oven and turn it off after 5 minutes. Then leave the oven door open, and hold it slightly ajar with a wooden spoon, to create a warmer kitchen environment to help the dough proof in a cold climate. I'm sure these muffins tastes great with a warm cup of beverage like coffee in the Fall or Winter seasons.

    My husband had about five muffins at a go! That good. So in the ingredients I used regular milk and some butter. I think for vegan English Muffins, you can substitute with dairy-free milk and coconut oil, which I think will smell as great too! As far as I know, these can also be baked and might be different than frying them in a non-stick pan.

    The other tip given by Gemma is to coat the top and bottom with fine cornmeal. This will create a crispy textured crust. I do not have cornmeal in my kitchen. There are also storage tips, but we finished the whole batch at one go! Haha, so in case you have leftovers, you can wrap them and freeze (up to eight weeks! geez) Defrost at room temperature and give it a toast and you're ready to go!

    I made these muffins last night before I go to sleep, so it was only given 9 hours of fermentation. It is recommended to give it 18 hour fermentation period and leave in the fridge for three days! However, I think there might be too much alcohol smell due to the yeast and climate here in Singapore. So I guess this is sufficient. Once again, Thank you so much Gemma for sharing your recipe! 


    Servings: 8 English Muffins  

    2 1/2 cups (350g)  all-purpose flour 

    1/4 teaspoon instant yeast 

    1/4 teaspoon salt 

    2/3 cups (142ml) milk 

    1/2 cups (115ml) water 

    1 tablespoon butter




    7:10 PM No comments
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    Jodee has successfully partnered with hundreds of authors, artists, developers each day through her work in the community, her blog, her online strategic content courses, social media presence, and in-person events, workshops and webinar. In this site, she blogs all about delicious yet healthy food, Recipes, Cooking, Culinary, Gastronomy, Restaurants, Chicken, Fusion, Delicious, Dining, Party, Chinese, Italian, French, Greek, European, American, Chocolates, Confectionary, Plant-based, Vegan, Meal Plans, Pastries, Bakery, Crowdfunding Projects, 3D Food Printers, AI Robotics Kitchen gadgets, New tastes, New experiences

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