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WMF Precision Meets Harmony Review + 3 recipes! – Delishar

Diposkan oleh pbnbigesdipada Desember 2, 2023dalam judi 0 Komentar

A while ago, I attended a WMF event introducing the Precision Meets Harmony Series which is now available in major departmental stores. Click HERE to read about the WMF luncheon event.

I’m a fan of WMF and I was thrilled when they asked if I would like to review their Concento Cookware and Chef’s Edition Knives. Can’t say no to quality cookware can I? The people from WMF sent me a 20cm saucepan, 24cm high casserole from their Concento series, 1 Chef’s edition knife, and carving knife. I recreated the Graupensuppe (German Barley Soup) that was served at the event. I used the products that WMF sent me to make the ultra delish Shrimp and Sausage Jambalaya and Chicken in Milk.

The saucepan was big enough to cook for about 4 pax. I made my Shrimp and Sausage Jambalaya in it and I have to say I was more than happy with the performance of the cookware. Everything was very evenly cooked, which means that the TransTherm universal base of WMF’s product nicely and evenly distributed the heat in the solid heavy saucepan. No burnt bits or hot spots. Let’s take a look at the saucepan.

Aesthetically already a winner! I love the beautiful chrome look of the whole product. WMF’s Concento saucepans are oven-safe up to 220C. So you can sear your meat on the stove top and send it directly into the oven!

You know the design team of WMF put in effort and thoughts into the needs of a consumer. Details like marking the internal side of the pot for easy measurement of liquid makes cooking more efficient.

The handles are heat proof as well, tried and proven. Here I was heating the saucepan on my stove, but I can still safely use my hands to hold the handle without any heat protection. The internal of the saucepan is flushed all around, it means there is no annoying screws to tighten after some time of usage, no rivets means that there will be no place for grease to hide. Yay to more hygienic cookware!

The 24cm high casserole from their Concento series can easily fit a 2kg whole chicken. I used it to make Chicken in Milk and boy was I happy with the results!

I love the versatility of the casserole, which I used to pan-sear then oven-roasted a whole chicken. Used it in place of a Dutch oven. Everything turned out perfectly golden brown and beautifully moist.

Once again, I’m impressed by the quality and details (internal markings) of the product. The aesthetic factor, just shouts gorgeous elegance! I really like the clean smooth look of the Concento. Big plus for me: no rivets!

Heat-proof handles as you can see. The butter in the pan is bubbling here and I can still hold the handle with my hand. But of course, use a kitchen mitt when you are taking the casserole of out the oven. Any heat proof material will heat up in the oven after a long period of time!

I wouldn’t even bother keeping the casserole in the drawers if I own it. There is no need to ‘hide’ it, it should be showcased as a centrepiece of the kitchen. Doesn’t it just look gorgeous?!

The Chef’s edition knife, and carving knife came beautifully packaged.

When I slide open the wooden box, I was greeted by the beautifully crafted knives made in quality stainless steel. They felt solid and sturdy. The blades were worked over the whole length with the forging hammer. The Cromargan handles are seamless and fits the hand comfortably and securely. The craving knife worked like a dream while I craved my roasted chicken. The weight of the knife gave me the stability I needed to make clean perfect cuts when I craved the chicken to serve.

Here is a comparison of the WMF Performance Cut knives and my Global knives. As shown in the picture, you can still see the ‘connection’ point where the handle and blade meets on the WMF knives compared to the Global knife.

The curve between the blade and the handle gave me a very comfortable grip. The width of the blade was also wider, great for smashing garlic!

Quality product made in Germany. 🙂

The heel of my Global knife compared to WMF’s.

WMF’s has a rounded smooth and thicker heel.

The best way to test out a knife is to slice a tomato and see how much damage it does to it. I’m only using one hand to slice the tomato into half. It took some getting use to when handling the Performance Cut knife as I am used to using a lighter knife.

Comparing it to my Global knife. Which do you think was smoother?

The cut on the tomato using Global was very clean. No bruising on the sides at all.

There seemed to be a slight tear on the side of the tomato. Both tomatoes were of very similar size and firmness.

Another view of the tomato using WMF’s knife.

Aesthetically, the Performance Cut Knives looks very handsome. I can see why the 2 products were befittingly packaged together. The knives gave a comfortable grip, the blade was sharper than a lot of the knives I’ve handled. Surprisingly, the smooth handle of the knife was not at all slippery even when my hand was wet. Even when I had a little grease from craving the roast chicken, the grip was not compromised. The sharp blade made carving a breeze and even allowed me to cut through some tiny bones without having to exert much force.

The weight of the knife is something I probably need some time to get used to. However, my husband tried it and commented that it felt like a men’s knife. I’m utterly in love with the Concento cookware, and would not hesitate to recommend it to people who are looking to purchase a new set of cookware.

Overall, I have to say that the 2 products definitely lived up to the brand’s high standards and great reputation. Thank you WMF for giving me the chance to review such an awesome set of products!

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Pulut Hitam Chiffon Cake (Black Glutinous Rice Chiffon Cake) – Delishar

Diposkan oleh pbnbigesdipada Desember 2, 2023dalam judi 0 Komentar

Pulut Hitam is one of my favourite dessert. I love the distinct taste of the sticky black glutinous rice and rich flavour of coconut milk. I lose self-control when it comes to this particular dessert.

When my friend, Sharron, passed me a packet of black glutinous rice flour. I knew I have to make myself some pulut hitam chiffon cake. I love how the flavours played out with this cake as it does taste a lot like pulut hitam. I adapted the recipe from a trusted source, one of the queens of Chiffons: Phay Shing from Loving Creation 4 You. It was pretty simple to make, the baking and cooling time was the longest.

Have you taken part in the current Mayer Airfryer GIVEAWAY? Details below.

Preheat oven to 160C.

Separate the eggs, add egg yolks and sugar in a mixing bowl.

Beat until pale yellow, and sugar dissolved.

Add pandan paste, vanilla extract, salt, corn oil, and coconut milk.

Mix until combined.

Sieve in black glutinous rice flour, and mix until no trace of flour found.

In a clean mixing bowl, add cream of tar tar and egg whites.

Beat egg whites until bubbly, and gradually add sugar while beating.

Beat until you get stiff peaks.

Fold in 1/3 of the meringue. I like to use a balloon whisk, but you can use a spatula or your hands.

Fold in the rest of the meringue until combined.

Pour batter slowly into UNGREASED chiffon pan, this helps to minimize large air bubbles.

Drop pan on countertop a few times to get rid of big air bubbles.

Bake until cake springs back, and skewer comes out clean.

Black Glutinous Rice Chiffon Cake

Sharon of Delishar

Makes a 17cm cake

78 g black glutinous rice flour Available at Bake King
3 large egg yolks
15 g caster sugar
25 g corn oil
70 g coconut milk I used low-fat
pinch of salt
1/2 tsp vanilla extract
1/2 tsp pandan extract/paste
1/3 tsp charcoal powder for colour or a little black gel colouring optional
4 egg whites
1/4 tsp cream of tar tar
55 g castor sugar

Preheat oven to 160C.
Beat egg yolk and sugar until pale yellow, and sugar dissolved.
Add pandan paste, vanilla extract, salt, corn oil, and coconut milk into egg yolk mixture.
Mix until combined.
Sieve in black glutinous rice flour, and mix until no trace of flour found.
In a clean mixing bowl, add cream of tar tar and egg whites.
Beat egg whites until bubbly, and gradually add sugar while beating.
Beat until you get stiff peaks.
Fold in 1/3 of the meringue.
I like to use a balloon whisk, but you can use a spatula or your hands.
Fold in the rest of the meringue until combined.
Pour batter slowly into UNGREASED chiffon pan, this helps to minimize large air bubbles.
Drop pan on countertop a few times to get rid of big air bubbles.
Bake for 20 minutes at 160C, reduce oven temp to 150C and bake for another 20 minutes
Then reduce temp to 140C and bake for 10-20 minutes until cake springs back, and skewer comes out clean.
Invert to cool immediately, un-mould by hand when completely cooled.

To take part in the Mayer Airfryer + Baking Tin Giveaway, simple complete the rafflecopter below.

a Rafflecopter giveaway

This giveaway ends on Tuesday, August 11, 2015 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. Meet up required for prize collection, therefore it is open to Singapore entrants only.

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Macaroni Goreng Pedas – Delishar

Diposkan oleh pbnbigesdipada Desember 1, 2023dalam judi 0 Komentar

The first time I saw this dish was at my work place canteen. “How smart!”, I thought to myself. Sure I have made a couple of macaroni recipes: 3 Cheese Loaded Mac & Cheese, Chicken & Broccoli Mac, Chicken & Lemongrass Macaroni Soup, and the most recent Sloppy Joes Macaroni Casserole. But a hot and spicy fusion style stir-fried elbow pasta is just genius!

I ordered a plate, and asked the store owner how it was made. She shared that it was stir-fried with some sambal and tomato sauce. Of course, for $2 there was only macaroni and some peas on my plate, but it bought me some inspiration as well!

I made my girls’ portion without the sambal and added a little more tomato sauce/ketchup. At first my eldest didn’t want to to have anything to do with it, as it was something unfamiliar to her. (She is quite a picky eater and not very adventurous with new food) I reminded her not to be picky about food and the importance of trying something at least once, then I walked away and left her to it.

A few moments later, I heard her going “Mmm mmmm yummy yummy yummy!”. Followed by her running over to me saying, “I like it mom! It’s so yummy! Thank you for making it for me. I want you to make again tomorrow, please. :)”. Music to my ears I tell you! And yes my lovely darling, mummy will be more than glad to make it for you again. Maybe not the next day, but very soon. 🙂

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! To take part in this giveaway, simply complete the rafflecopter found on THIS POST. This giveaway is made possible by the good people at Le Creuset.

Macaroni Goreng

Delishar

2 small chicken breast cubed (about 200-250g)
8-10 tiger prawns
250 g macaroni
1/2 red pepper diced
1 to mato diced
2-3 stalks celery chopped/diced
1/2 med yellow onion minced
3 cloves garlic minced
3-4 tbsp chilli paste or to taste I used Singlong’s nasi lemak sambal chilli
3-4 tbsp ketchup
2 tbsp oyster sauce
2-3 tbsp oil
2-4 tbsp water
2-3 tsp sugar or to taste
Salt and pepper to taste
Chopped coriander and spring onion to garnish
Fried shallot to garnish

Season chicken with salt and pepper.
In a large pot of boiling water, season with salt, and cook macaroni just shy of al-dente.
Drain and set aside.
Heat pan or wok on med high, add oil.
Add garlic and onion, stir-fry until onion is translucent.
Add chicken and stir-fry until almost cooked.
Add prawns and stir-fry for a minute.
Then add celery, and red pepper. Stir-fry for another minute.
Add in ketchup, oyster sauce, chilli paste, and 2 tbsp of water.
Stir-fry until combined.
Add in the drained macaroni, and toss to combine.
Add some water if too dry.
Season with sugar. (This helps to balance the sourness and saltiness of the other sauces.)
Season with salt (if needed) and pepper to taste.
Garnish before serving.

Add sambal chilli tablespoon at a time and adjust to taste.
We have a pretty high tolerance for spiciness so adjust to your family’s spice tolerance.

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{Food Review} Wang Thai Kitchen 旺泰小橱 – Delishar

Diposkan oleh pbnbigesdipada Desember 1, 2023dalam judi 0 Komentar

It is an open secret that I’m probably a Thai born in the wrong country/body. I love the culture, the food, the people, the language, and everything Thai. Tuk yang Thai, chan kor chop! Many of my recipes are Thai inspired, and I’ve been learning the beautiful language for over a year now. I love it when I’m treated like a local each time I visit Thailand. Well, hopefully someday we will get to live in that gorgeous country for a couple of years, or maybe when I retire.

I was ecstatic to find out that the invite for a food tasting session was at Wang Thai Kitchen. I was excited that I get to eat Thai food (and lots of it)! The restaurant itself is nestled in heartland of Toa Payoh’s HDB estate. The deco of the place is simplistic and gives a homely feel, like a family run business. To me, it pretty much says, “No frills, just good Thai food”.

True enough, the restaurant is managed by owner and chef, Ivan Then. Ivan travelled to the land of smiles to hone his culinary skills and knowledge in Thai cooking from native Thais. Given the understandings of our local palette and Thai cooking, he is able to fine tune the spices to appeal to the local consumers. I was surprised to find out that Ivan is the main and only chef whipping up an impressive menu! Who said men can’t multi-task? Ivan shared that being the chef is the only way to ensure consistency of his dishes, maintain the authenticity of his recipe, and be assured that his food remains MSG-free. To that, I fully agree.

While we waited for food to be served, I happily sipped on my glass of Thai Iced Milk Tea ($2.80). There is nothing better than sipping on a glass of iced cold Thai Iced Milk Tea on a hot hot day. Can never go wrong with that! The milk tea helps to tone down the fiery chilli peppers as we started eating, and allowed us to better enjoy our meal.

Mango Salad with Crispy Fish ($10) The mango salad is beautifully seasoned! The spice level is just to my liking, spicy enough to make me want more, but not so that it numbs my taste-buds. I love the sourness and crunch in this dish. Most mango salad does not come with crispy fish, so we were pleasantly surprised when this was served. I’m never a big fan of fried fish skin, but this… I liked! It was crispy to the last bite, and had a little tinge of sweetness. The 4 elements of flavours played out harmoniously in this dish, just the way Thai food should be!

Tang Hoon Seafood Salad ($10) This dish tasted as beautiful as it looks. The seafood was fresh and perfectly cooked. Each silky strand of tang hoon was coated with the right amount of lime juice, fish sauce, and spices. The cherry tomatoes & peppers were a nice touch as it lends its sweetness to compliment the dish.

Tom Yum Seafood Soup ($12) When the soup came, I was grinning so widely that I’m pretty certain I looked silly. I probably mouth to myself, “Wow! Clear soup tom yum!”. Yup, I’m a huge huge fan of tom yum, but it has to be the clear version, not the red base tomyum. As shown in the picture, the prawns were conveniently de-shelled and de-veined, but the head is still kept in-tack so the broth will have that extra oomph of seafood essence while it cooks. The dish has generous portions of seafood within the broth waiting to be devoured. The soup itself gives a very familiar feel, something that everyone can relate too. Perhaps it is due to my personal taste preference, but I secretly wished that it was spicier and has a tad bit more acid in it for sourness.

Thai Fish Cake ($2/pcs) These babies were made from scratch by Ivan. A single portion is enough for 1 person as the serving is generous! I liked how I can taste the spices in every bite of the fish cake, very moreish. Especially like the texture of the fish cake, I like my fish cake slightly denser and with a bit more bite to it. Ivan is not skimping on the amount of fish paste used in his recipe. However, I’d like to have a little more chopped greens in the fish cake for an extra play of texture. But that’s a personal preference of course.

Pandan Chicken ($2/pcs) The moist chicken pieces are beautifully infused with the fragrant pandan leaves. Ivan shared with us that the chicken were marinated, steamed, then deep fried to maintain the juiciness of the chicken. No short cuts for juicy chicken!

Green Curry Chicken ($6) In this thick creamy curry, you will find chunky pieces of tender chicken. Ivan uses fresh green curry paste which he makes from scratch on a daily basis. Talk about dedication!

Thai Fried Kway Chap with Seafood ($8) When I first saw this, I immediately thought Pad Thai, but I was wrong! Ivan give it a different twist by using Kway Chap, and it was delish! The rice noodle has a softer, silkier texture, but springy at the same time. There was enough wok-hei in each bite, although I would have preferred more. But I’m sure balance is key, too much of a wok-hei may be an over-kill. I’m salivating, while I type this and my tastebuds hardly forget what they like.

Green Curry Fried Rice ($8) Gorgeous fried rice as you can see. Each individual grain of rice is coated with green curry paste, the use of basil enhances the dish as a whole. I liked it that the chicken pieces are served on the side rather than fried in the rice. Eating the fried rice with the slices of cucumber cools off the spices, and refreshes my palette in preparation for the next mouthful.

Steamed Seabass ($28) The seabass did not have a tinge of fishiness and the presentation of the dish was very appealing. I really enjoyed the spicy and sour broth that accompanied the fish. As you can see, the fish is generously dressed with tomatoes, coriander, mushrooms, and red chilli. Ivan was definitely thinking of the customer’s dining experience as he has already pre-fillet the fish before steaming. Kudos to that!

Pork Knuckle ($28) This came as a surprise to us, as we were more familiar with the braised version of pork knuckle. It was a very nice touch to serve the pork knuckle on a bed of crispy deep fried mee pok / egg noodles. The skin wasn’t as crispy as I would like it to be but the meat was tender and pairs very well with the sweet and spicy dipping sauce (not photographed here).

Coconut Ice-cream with Red Rubies and Mango Caviar ($5) I will travel back to Wang Thai for this, it was that good! The red rubies has a nice crunch to it which goes very nicely with the smooth creamy coconut ice-cream. Ivan hand made the mango caviar to perfection. There was nothing you can fault with this dessert. It was a perfect ending for a fabulous lunch.

If I have to rate the whole food experience, I would give it a 4 out of 5 stars. The menu at Wang Thai Kitchen is very reasonably priced, with generous servings. You can expect a great dining experience with sincere and down-to-earth service. And be assured that you are being served quality ingredients, accompanied with appealing food presentation from Chef Ivan who clearly takes pride in what he does. The array of selection available on the menu ensures that there is something for everyone.

I had a great time meeting all bloggers that was there for food tasting. It is always nice to meet new people! Of course, we need to have a group photo with the chef before we leave. Unfortunately the organiser, Steven from The “Perfect” Father was not captured in the picture. The bloggers who attended (from L to R) was myself, Diana from The Domestic Goddess Wannabe, Adeline from The Accidental Mom Blogger, and Tony from Johor Kaki.

So if you are around the area, or would like to venture to an unfamiliar heartland for food, drop by Wang Thai Kitchen. Just a word of advice, do not attempt to leave the restaurant without trying their coconut ice-cream dessert, or you will be missing out something really good. 😉

Wang Thai Kitchen
Blk 92 Toa Payoh Lorong 4
Singapore 310092
Tel: +65 9181 9236
Lunch: 11.30am – 2.30pm
Dinner: 5.30pm – 9.30pm

Bon appetit!!

Disclaimer: This blog post was written with entirely my own personal opinions. Delishar was invited to the above mentioned restaurant for a food tasting session, and no monetary compensation was given.

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Crab Bisque with Bacon and Corn + $68 Voucher Giveaway! – Delishar

Diposkan oleh pbnbigesdipada Desember 1, 2023dalam judi 0 Komentar

I made this amazing crab bisque with The Alaska Guys‘s wild Alaskan Golden King Crab. I cannot rave enough about the quality of their seafood. Their wild caught salmon are all sashimi grade and does not have the fishy taste you get from farmed salmon. TAG carries 3 different types of salmon as mentioned in my previous post. TAG’s flagship store is now open for business! And to celebrate that, they would like to give Delishar’s readers a chance to win a S$68 in-store voucher! That would equate to about 1kg of Wild Alaskan Snow Crab, Wild Alaskan Salmon, or Wild Alaskan Cod! Please find details of the giveaway at the end of this post.

You can use it to make the salmon recipes shared on Delishar. Or redeem for some Alaskan Crab to make this delicious (I promise) dish that I’m about to share with you! The husband had 3 servings and was asking for more. The bisque was rich, has a deep intense flavour that was balanced out by the refreshing and sweet tasting chunky crab meat. This is a very hearty and comforting dish. I love the crunch of the sweet corn, and the smokiness of the bacon which added more depth to the dish. Serve it with some bread for a complete meal.

There is no need to reheat the crab legs prior as it will be reheated in the soup itself. Just thaw out the frozen Alaskan Crab, remove the shells using a pair of kitchen shears, and pull the meat apart into chunky pieces.

If you are around the area, don’t forget to drop by TAG’s store and take a look at their premium seafood selection.

You can find them at:

The Alaska Guys
201 Telok Kurau Road
#01-05 Kurau Court
(S) 423910

Tel: 8356-8944
[email protected]

Crab Bisque with Bacon and Corn

3-4 slices of bacon
1/2 med onion diced
3 cloves garlic minced
1 stalk celery diced
1/4 cup white wine
1-1/4 cup chicken broth
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp paprika
1/2 tsp ground black pepper
1-1/2 tbsp butter
1-1/2 tbsp plain flour
1/2 cup heavy cream
1/2 cup low fat milk
1 cup cooked Alaskan Crab from TAG pulled apart into chunky pieces
1/2 can of corn kernels
1 stalk of spring onion chopped
1/2 tbsp canola oil
Some chopped spring onions and crumbled bacon to garnish

Heat wok or non-stick soup pot on med high with canola oil.
Pan fry bacon until crisp, remove from pan, and crumble. (Do not wash pan.)
In the same wok, saute onion, garlic, and celery over med heat until onion is translucent.
Add wine and de-glaze pan.
Then add tomato paste, worcestershire sauce, and seasonings.
Bring to a simmer over med heat and allow to cook for 5-6 minutes until sauce is thickens and reduced.
Add chicken stock, and allow to simmer for 8-10 minutes over med heat.
Transfer stock to a heat resistant blender/processor (or use handheld blender) and process until smooth.
Return puree to soup pot.
Now prepare the roux. In a saucepan, melt butter.
When butter is bubbling, add flour, and allow to cook on low for 2 minutes.
Then gradually whisk in milk and cream, simmer for 2 minutes while whisking until smooth.
Transfer roux mixture into puréed stock.
Add bacon, corn, and green onion then bring the bisque back to a simmer over med heat.
Lower heat to low, and allow to simmer for 8 minutes until soup thickens.
Garnish with chopped spring onion, and crumbled bacon.
Serve immediately.

To take part in the giveaway, simply complete the Rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Friday, Apr 3, 2015 at 11:59 p.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. If there is no response after 48 hours, another winner will be selected. Due to the nature of this giveaway, it is open to Singapore entrants only. Terms & condition apply.

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Miso Cod with Asian Zoodles – Delishar

Diposkan oleh pbnbigesdipada Desember 1, 2023dalam judi 0 Komentar

Cod or Sablefish is one of my favourite fish. I honestly wouldn’t mind eating it every single day. This wild caught Alaskan Black Cod has an intensely rich buttery flavour with silky smooth meat that simply melts in your mouth. This fish is high in omega 3, fatty acids, EPA and DHA which are needed for brain and eye development, and a healthy heart. Plus, it is low in mercury! Great for growing children!

I love cod, but the cod that I usually get from our local market has a very strong stench of fishiness. My grandma taught me to rub salt on the fish and wash it off under running water to remove some of the fishy smell. Or to soak it in milk for 10-20 minutes. But I did not have to do any of that for the Black Cod I got from The Alaska Guys.

I’d think the difference is clear. Wild vs Farmed. The black cod is caught from the natural cold water of Alaska, compared to a fish farm with thousands of fish crammed into a pens that have a higher chance of parasite and disease growth. Pesticides and antibiotics will then be used to manage such situations. Besides that the food that the fish is feeding on makes a differences, natural vs chemically treated food.

I’d think that is one of the reason why there are such prominent differences between farmed black cos vs wild black cod. Although the same type of fish but taste and smell different. Well, not forgetting the price differences. You pay a premium for wild caught just like organic vegetables, but you know you are getting premium quality produce as well.

Try it and I promise you will taste the difference.

Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page.

Start off by making your marinate.
In a saucepan over med low heat, bring sake and mirin to a simmer.
Add miso paste.

Whisk until smooth and lower heat to low.
Then add sugar.
Whisk until sauce thickens and sugar dissolved.
Remove from heat and allow to cool to room temp.

Prepare your cod fillets into individual portions.

When marinate is cool enough, pour over cod fillet.
Rub marinate all over fillet.
Leave it to marinate in chiller for 1-3 days.
When you are ready to bake, preheat oven to 200C.
Use your fingers to wipe off most of the marinate on top of the fish or it will burn very quickly.
Bake at 200C on top rack for 10 minutes, or until cooked.

Here is how you make the dressing for the zoodles.
Add all the dressing ingredients (ginger, garlic, soy, honey, vinegar, water, extra virgin olive oil, and sesame oil) into a large mixing bowl.

Whisk until combined, then add your shredded / spiralized zucchini and carrot.
Toss to coat and serve with baked miso cod.

Zoodles with Asian Dressing

Delishar

2 large zucchini shredded/spiralized
1 medium carrot shredded/spiralized
2 tbsp rice vinegar
1 garlic grated
1 tbsp grated ginger
1 tbsp soy
1 tbsp sesame oil
1 tbsp water
3 tbsp extra virgin olive oil/olive oil
1 tbsp sugar sugar or honey
black pepper to taste
seaweed strips or toasted sesame seeds to garnish optional

Add all the dressing ingredients (ginger, garlic, soy, honey, vinegar, water, extra virgin olive oil, and sesame oil) into a large mixing bowl.
Whisk until combined, then add your shredded / spiralized zucchini and carrot.
Toss to coat and serve with baked miso cod.

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Chicken Noodle Soup (Pho Ga) – Delishar

Diposkan oleh pbnbigesdipada Desember 1, 2023dalam judi 0 Komentar

My husband will say, “This is my favourite! It is so nice, you should make more of this! Plus it is so healthy!”. I know I’m getting a big thank you kiss after he has his meal. The girls slurped down the broth in record timing too!

You know what, it is a healthy meal! I think the only not so healthy ingredient is the fried shallot, which you can omit of course. It was so easy to eat, and such a great meal to be serving on a rainy or cold evening!

Please do not omit the step of toasting the onion and ginger. It adds more depth to the soup base. I’d even suggest toasting all the other herbs like cloves, star anise, cinnamon, coriander, and cardamom. You can put all the herbs and spices directly into the pot, wrap it up in a cheese cloth, or do what I did. I both those little herb / tea bags and place all the spices in it so it’s easier for me to fish it out later. Serve it with rice vermicelli or rice noodle if you like something more substantial. I poured some of the prepared broth over the chicken to keep it moist while I cook the noodles.

In a lightly greased pan, toast onion and ginger until charred on both sides.
Ginger should be softened.

Meanwhile place all the spices into a herb baggie or tie it up in a cheese cloth.

Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion. Add chicken stock and bring to boil. Season with fish sauce and sugar To taste. Then lower heat to a simmer. Cover and simmer for 20 mins. You may want to blanch your chicken during this time.

Chicken Pho

Delishar

2 small chicken breast
1 unpeeled yellow onion quartered
2 inch unpeeled old ginger sliced in half length-wise
1 tbsp coriander seeds
1/2 cinnamon stick
1 star anise
2 cloves
2 cardamom
2 tsp sugar adjust to taste
2 tbsp fish sauce or to taste
1.5 L 6.5cups chicken stock (preferably low-sodium)
1 cup bean sprouts to garnish
Lime wedges to garnish
Basil leaves to garnish
Chopped cilantro to garnish
Fried shallot to garnish
Sliced red chilli to garnish.
4 servings of rice vermicelli / rice noodle

In a lightly greased pan, toast onion and ginger until charred on both sides.
Ginger should be softened.
Remove and set aside.
Toast all the cinnamon, cloves, star anise, and coriander seeds in the same greased pan for a minute.
Then place all the spices into a herb baggie or tie it up in a cheese cloth.
Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.
Add chicken stock, and chicken, then bring to boil.
Season with fish sauce and sugar to taste.
Then lower heat to med-low.
Cover and simmer for 20 mins.
Remove chicken and shred or slice.
Place prepared chicken slices in a bowl and scoop some broth over to keep it moist.
Prepare vermicelli / rice sticks as per package instructions.
Serve broth over noodles, chicken, and sprouts.
Garnish with basil, mint, fried shallots, red chilli, cilantro, and a side of lime wedge.

Bon appetit!!

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Steamed Pork with Salted Fish (鹹魚蒸肉餅) – Delishar

Diposkan oleh pbnbigesdipada Desember 1, 2023dalam judi 0 Komentar

My late grandfather will be very proud of me. This is one of his favourite dish, and he makes it ever so often when he was still around. The smell of the pungent yet aromatic salted fish steaming over a seasoned pork patty evokes many fond memories of my grandfather. I make this whenever I’m feeling a little blue because it makes me feel safe, and it some how comforts me.

Watch me make this dish HERE, and share the story behind this dish that is so dear to my heart. I’m very honoured to be able to share this recipe with My Singapore Food, a project initiated by Ms Karen Nah to preserve 50 heritage recipes as part of a SG50 campaign. My Singapore Food is a very meaningful project as it not only document the 50 different recipes, but also the story behind each recipe. My experience with My Singapore Food was a really memorable one. The crew was awesome (Thank you production crew!! And of course Karen, someone fuelled by her passion for food, who works tirelessly to make this project possible), they were very professional, and they made me very comfortable during the filming.

My auntie makes it a little differently, she likes to mince up the salted fish and mix it in together with the pork. I like to lay the whole piece of salted fish on top of the patty, so that the guest can take as much or as little as they desire. Although laid on top of the patty instead of mixing in together, the minced pork is still infused with the distinct flavours of the salted fish.

Rule of thumb is to use about 10%, the weight of your minced pork to salted fish. Example: 500g pork, use 50g salted fish. If you think the salted fish might be too salty, you can rub some sugar and on the preserved fish and steam it on it’s own for about 8 minutes prior to placing it on your pork patty and steaming again. This will help to balance out some of it’s saltiness. Serve with steamed white rice.

Don’t forget to take part in the current giveaway! Delishar is giving away a Mayer airfryer + baking tin!

Steamed Pork with Salted Fish (鹹魚蒸肉餅)

Sharon of Delishar

Serves 4- 6
50 g of salted fish rinsed (use the soft kind)
500 g minced pork
2 water chestnuts peeled & roughly minced (Green apple works too)
1 inch thumb old ginger julienned
1 tbsp soy sauce
1 ½ tbsp shao xing wine
½ tsp sugar
White pepper to taste
2 tsp corn flour
2 tsp sesame oil
Chopped Chinese parsley to garnish
Sliced red chilli to garnish optional

Get your steamer going on high.
In a large mixing bowl, add minced pork, water chestnuts, soy sauce, Shao Xing wine, sugar, white pepper, corn flour, and sesame oil.
Using a pair of chopstick, mix ingredients in one direction until well combined.
Mixing the meat in one direction breaks down the molecules in the protein which causes the meat to bind, produce a springy texture, and the meat will not fall apart when steamed.
Place meat mixture on a stainless steel plate or heat safe plate, creating a slight indentation in the middle, and place the salted fish.
Spread ginger on top of salted fish, and meat.
Steam on high for 15 minutes or until cooked.
This depends on the thickness of your meat. My patty was about an inch in thickness.
Garnish with chopped chilli, and Chinese parsley.
Serve immediately.

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Marbled Ogura Cake – Delishar

Diposkan oleh pbnbigesdipada Desember 1, 2023dalam judi 0 Komentar

“Mummy, I want you to make this black and white cake again and again and again?” That was what my fussy 4 year old told me in the morning. She absolutely loved this marbled ogura cake. After making my first Milo Ogura and Tri-flavoured Ogura, I’ve been yearning to make yet another ogura.

I love the softness and fluffy light texture of the ogura cake. I recently introduced this cake to a reader and she’s using it as her default cake base now. There’s really nothing to pick on for this cake, quite honestly. It is low in sugar, low in gluten, and does not use baking agent. You can even omit the cream of tartar if you wish to and it will still turn out nice. The cream of tartar was used to help stabilize the eggs. Be sure to use fresh eggs though.

Remember not to grease your pan as the batter needs to cling on to the sides of the pan to climb. Just line the bottom of your pan with baking paper so you can easily unmould the cake. If the top of your cake cracks, it means your oven is too hot. Try baking at a lower temperature for a longer period of time. Here is how I made my daughter’s new favourite cake.

Preheat oven to 160C.
Beat the egg whites together with cream of tar tar.

When whites turn foamy, slowly add in sugar while beating.

Until you get firm peaks.

In a large bowl, beat the egg yolk, one whole egg together, and drizzle corn oil while beating.
Then continue beating and drizzle in milk.
Mix salt into flour.
Mix well combined.

Add 1/3 of the meringue into your yolk batter. and fold it in.

Then fold in the rest of the meringue. Be sure not to deflate your batter.
I like to use a balloon whisk to fold.

Separate batter equally into 2 bowls.
Fold in vanilla extract in one batter.
And fold in chocolate emulco in another.

Layer your batter with 1/2 of vanilla batter in a lined but ungreased pan.

Then 1/2 batch of chocolate batter.
Top with vanilla again.

Add end with chocolate batter.
Give it a few taps on your kitchen top to get rid of large air bubbles.

Steam bake (wire rack above a tray of boiling water.)
Steam bake for 40 mins on 160C then 20 mins on 140C.
Until skewer comes out clean.

Invert immediately to cool for 5-10 minutes.
Then use a knife to release the cake from the sides of the pan.
Invert to unmould, and carefully peel off the baking paper.
Allow to cool completely before cutting.

Marbled Ogura Cake

Sharon of Delishar.com

Makes a 8 inch square pan

6 large eggs separated
1 whole egg
65 g corn oil
80 g fresh milk
70 g sugar
1/2 tsp vanilla extract
1/2 tsp chocolate emulco
65 g superfine flour sifted (also known as top flour / hk flour / super-lite flour)
1/4 tsp cream of tar tar
1/4 tsp salt

Preheat oven to 160C.
Beat the egg whites together with cream of tar tar.
When whites turn foamy, slowly add in sugar while beating.
Until you get firm peaks.
In a large bowl, beat the egg yolk, one whole egg together, and drizzle corn oil while beating.
Then continue beating and drizzle in milk.
Mix salt into flour.
Sift in flour into yolk batter in 2-3 additions.
Mix well combined.
Add 1/3 of the meringue into your yolk batter. and fold it in.
Then fold in the rest of the meringue. Be sure not to deflate your batter.
I like to use a balloon whisk to fold.
Separate batter equally into 2 bowls.
Fold in vanilla extract in one batter.
And fold in chocolate emulco in another.
Layer your batter with 1/2 of vanilla batter in a lined but ungreased 8 inch pan
Then 1/2 batch of chocolate batter.
Top with vanilla again.
Add end with chocolate batter.
Give it a few taps on your kitchen top to get rid of large air bubbles.
Steam bake (wire rack above a tray of boiling water.)
Steam bake for 40 mins on 160C then 20 mins on 140C.
Until skewer comes out clean.
Invert immediately to cool for 5-10 minutes.
Then use a knife to release the cake from the sides of the pan.
Invert to unmould, and carefully peel off the baking paper.
Allow to cool completely before cutting.

Superfine flour is extra fine low-protein flour. It is not plain flour or self-raising flour or cake flour. This flour is extra fine / light /soft so it produces lighter, softer, and finer sponge cakes.
However, you can substitute substitute with cake four if you don’t want to purchase another bag of flour.

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Japanese Gyoza (Meat & Cabbage Dumplings) – Delishar

Diposkan oleh pbnbigesdipada Desember 1, 2023dalam judi 0 Komentar

After more than half a decade with my husband, he still pronounce this dish wrongly. Each and every time we step into a Japanese restaurant, Gyoza (or GyoZO as le husband uniquely and lovingly named it) is a sure staple on our table! Did you see what I just did there? 😉 No? Nevermind.

My elder daughter, who isn’t very adventurous with food due to her fussy palette took a little convincing to take her first bite. Then she proudly exclaimed, “Mommy, I like dumplings!” and even wanted to dive her dumpling into the dipping sauce. We stopped her of course, doubt she will be able to handle the layu in it.

Eating these delicious little dumplings can be pretty pricey when you are dining out. So I decided to make them myself, and freeze a batch for quick fix lunch or side dish. Turned out really well I have to say, and it was pretty simple too! The pleating may need a little practice but once you got it, things move along pretty quickly.

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Mix all the ingredients for the filling together in a large bowl together with seasoning.

Mix with a chopstick until well combined and mixture is sticky.

Spread about slightly more than a tbsp of filling in the center of the dumpling skin.
Dip finger in water and wet the circumference of the dumpling skin.

Start pleating. I like my pleats to meet in the middle as shown below.
Here is a VIDEO to show you how to pleat gyoza.

Lay it out on a flat plate/tray. You can freeze it now for cooking later on or cook it immediately.
To freeze, set the whole tray in the freezer for about 30 minutes, then transfer semi-frozen dumplings into a ziplock bag for storage.

To cook immediately, heat oil on med-high.
Add dumplings in pan, be sure that dumplings are not touching each other.

Pan fry dumplings until bottom is golden brown (2-3 minutes).

Pour in 1/4 cup of water and cover with a tight fitting lid.
This traps the moisture and allows the dumping to steam.
Allow to steam for 2-3 minutes, then remove lid.
Check that dumping skin is slightly translucent and meat is firm.
Allow water to completely evaporate and remove from heat.
Flip dumplings onto serving plate and serve with dipping sauce.

Japanese Gyoza (Meat and cabbage dumplings)

Delishar

Makes 40-45 dumplings.
Good for freezing.

Dumplings

1 package of round dumpling wrappers
280 g minced pork / chicken
3 napa cabbage leaves minced
1 spring onion chopped
2 cloves garlic minced
1 tbsp grated ginger
2 shiitake mushrooms finely diced
1/2 tbsp sake / cooking wine
2 tsp sesame oil
1 tsp soy sauce
1/4 tsp salt
1/4 tsp sugar
White pepper to taste

To cook (in 2 batches of 10-12 each)

1-2 tbsp oil
1/2 cup water

Dipping sauce

1 tbsp soy sauce
1 tbsp rice vinegar
Layu / chilli oil to taste optional

Mix all the ingredients for the filling together in a large bowl together with seasoning.
Mix with a chopstick until well combined and mixture is sticky.
Spread about slightly more than a tbsp of filling in the center of the dumpling skin.
Dip finger in water and wet the circumference of the dumpling skin.
Start pleating. I like my pleats to meet in the middle as shown below.
Lay it out on a flat plate/tray.
You can freeze it now for cooking later on or cook it immediately.
To freeze, set the whole tray in the freezer for about 30 minutes, then transfer semi-frozen dumplings into a ziplock bag for storage.
To cook immediately, heat 1 tbsp oil on med-high.
Add dumplings in pan, be sure that dumplings are not touching each other.
Pour in 1/4 cup of water and cover with a tight fitting lid.
This traps the moisture and allows the dumping to steam.
Allow to steam for 2-3 minutes, then remove lid.
Check that dumping skin is slightly translucent and meat is firm.
Allow water to completely evaporate and remove from heat.
Flip dumplings onto serving plate.
Continue cooking the other batch of dumplings.
Mix all the ingredients of dipping sauce in a saucer.
Serve dumplings with dipping sauce.

Here is a VIDEO to show you how to pleat gyoza.
https://goo.gl/p80rDs

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