mycookerygarden

Started pizza dough around 4pm. Rested till about 6pm. Pizza ready by 8pm. Used up some old Emmenthal cheese and Swiss ham in the freezer. Didn't open a can of tomato sauce, instead used the tubed Migros pomodoro paste. OK. Even spread a thin layer of mayonnaise first on the dough. Pathetic shaping skills but luckily, the crust was nice after baking. Raw salad of kale and cucumber with Yuzu soya sauce salad dressing. Kept veg easy with tasty pizza.

I made sio bak (roast pork belly) here in Singapore to see if I can get the crispy, crackling skin. I haven't tried this recipe yet, to be able to roast the pork immediately with a layer of salt on the skin. https://rasamalaysia.com/chinese-roast-pork/ Instead, I have prepared the pork belly by poking holes on the skin and then, marinating the meat part with salt, pepper and five spice powder. I also rubbed some salt on the skin and dried it with paper towels. Then, I wrapped the meat part in aluminium foil, leaving the skin exposed in the refrigerator overnight. Maybe, I shall try to insert a few garlic cloves into the meat as per the rasamalaysia recipe before baking and also have a tray of water at the bottom of the oven. Anyway, the first attempt was using Frozen, Thawed pork belly and only left in the fridge for about 6-7 hours. Some parts of the skin did not crisp so much. The meat was dark in color because I had marinated it with soya sauce. Uneven crackl

There are quite a lot of recipes for roast pork with crispy skin. I used to think it was quite difficult to get the skin to be crispy but after several attempts at my sister's place, I think the basic steps can be repeated successfully. This recipe uses a salt layer on top of the skin for the first bake. https://rasamalaysia.com/chinese-roast-pork/ https://www.bbc.com/food/recipes/roastporkwithcrackli_67344   https://www.seriouseats.com/recipes/2011/12/ultra-crispy-slow-roasted-pork-shoulder-recipe.html 1) Dry the pork. 2) If the pork piece is quite thick, then score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. 3) Rub seasoning (salt, soya sauce, pepper, oil, etc) onto the meat and also the skin. But dry the skin afterwards. Rub salt into the skin. 4) Leave the whole piece uncovered in the fridge for a few hours. Overnight will be better. 5) For baking, wait for the meat to return to room temper

I wanted to make a savoury vegan bread. Many savoury bread recipes have cheese as an ingredient. Based on this recipe but omitted the cheese and replaced walnuts with almonds. Used olive oil. https://www.asdagoodliving.co.uk/food/recipes/tomato-asparagus-loaf About 500g bread flour 2 tsp instant 2 tsp salt 1 tsp sugar About 150g Thai asparagus - sautéed and chopped, kept a few shoots for decor Dried tomatoes - oven baked from 500g fresh tomatoes Chopped walnuts - used what was left in snack container - with skin/peel on - next time, should use nuts without peel 2 tbsp olive oil Water as needed Made dried tomatoes from Malaysian tomatoes - 500g reduces a lot. Supposed to be by 7 times. Takes a long time - at least 3 hours at 150° - 170° C. Need to turn as well. Oven dried tomatoes. Tasty. Not as good and professionally done as the store-bought ones but much cheaper. Had a lot of almonds! The initial mix. Added water as needed. Hmm could have ma

I have been wanting to post this since Chinese New Year i.e. Feb 2018! Hai Sem Bak, or translated from Hokkien to English - Sea Cucumber Pork - is an important and 'grand' dish to serve at our Chinese New Year reunion dinner. Every year, my mother devotes about one week to prepare and cook this dish. The actual cooking time also takes several hours. On top of this, the dried sea cucumber is expensive. Surely, any recipe with these two headers below will scare away 90% of readers. Preparation time: 1 week Cooking time: a few hours This is the final dish, garnished with broccoli and red chilli. Old school, heritage dish. Very Hokkien and Teo Chew too, I think. Sea cucumber served with broccoli Garnished with a nice red chilli. My contribution to this dish is to procure the dried sea cucumber way before the Chinese New Year shopping rush. Prices are better and the sea cucumber is already with my mother, for her preparation, regardless of the timing of my tri