PR's Tumblrdome
sheepfilms
⁂
d e v o n
No title available
almost home
Kiana Khansmith
titsay
★
todays bird
Misplaced Lens Cap
Cosimo Galluzzi
hello vonnie
tumblr dot com
Not today Justin
trying on a metaphor
dirt enthusiast
No title available
styofa doing anything
No title available
seen from Indonesia
seen from Germany
seen from Germany
seen from Singapore
seen from United States
seen from United Kingdom
seen from Romania
seen from United States
seen from Spain
seen from Indonesia
seen from United States
seen from Brazil
seen from Australia
seen from United Kingdom
seen from United States
seen from Netherlands
seen from Germany
seen from United States
seen from United States
seen from Malaysia
@colourfulsea
Steamed Pear
Nam Shui (brown) pear
2 red dates
1 tablespoon honey
1 slice ginger
1. Wash pear, cut the top for a lid
2. Remove seeds and core.
3. Wash red dates, and remove seed. Cut into slices.
4. Put the red dates, honey and ginger inside the pear.
5. Cover with pear lid
6. Then steam for an hour
Slow Cooker Beef Brisket
Ingredients
500 grams beef brisket
Meat Marinade:
1/4 tbsp brown sugar
1/2 tsp paprika powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp of cumin powder
1/4 tsp salt
A generous dash of black pepper
BBQ Sauce:
1 clove of garlic, minced
1/2 onion, chopped in chunks
6 tbsp ketchup
2 tbsp apple cider vinegar
1/2 tbsp Worcestershire sauce
2 tbsp brown sugar
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp paprika powder
1. Rinse beef brisket and pat dry with paper towel.
2. Then rub meat marinade over brisket, and let it marinate overnight in the fridge.
3. Mix the ingredients to make BBQ sauce, and place it in the slow cooker.
4. Turn on slow cooker on low and cook for 4.5 hours. Stir the slow cooker every hour or so to ensure that the meat does not burn at the bottom.
5. Remove brisket from sauce.
6. Cook BBQ sauce in a saucepan till it is reduced
Cinnamon Pecan Swirl Loaf
Ingredients
1¾ cups (210 g) all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup butter (113 g), softened
½ cup (99g) granulated sugar
2 large eggs, room temperature
1½ tsp vanilla extract
¾ cups milk, room temperature
Brown Sugar Filling:
½ cup (106 g) packed brown sugar
½ cup chopped (56g) pecans
¼ cup butter (57 g), softened
1 Tbsp all-purpose flour
3/4 Tbsp ground cinnamon
1. Preheat oven to 180 Celsius degree.
2. Mix the ingredients for brown sugar filing in a bowl.
3. Mix flour, baking powder and salt in a medium bowl. Sift the dry ingredients.
3. Mix butter and sugar well, till creamy. Then add eggs, milk and vanilla extract.
4. Fold in gently flour mixture to the wet ingredients. Do not overmix
5. In a loaf pan, add half of the batter then scoop 3/4 of the brown sugar filling. Then add remaining batter and scoop out the rest of the brown sugar filling on top.
6. Use a butter knife to create swirl in the batter to spread the brown sugar filling.
7. Bake for 55 minutes, and insert a toothpick to check the doneness.
8. Allow the loaf to cool in the pan for an hour, before slicing.
Hawaiian Macaroni Salad
INGREDIENTS
1 cup of elbow macaroni
2 tbsp whole milk + 1 tbsp of whole milk
1 tbsp of mayonnaise + 2 tbsp of mayonnaise
1 tsp sugar
1/2 tsp of salt
A dash of black pepper
1 tsp of cider vinegar
1/4 of a yellow onion, grated
1/2 a carrot, peeled and shredded
1. Boil elbow pasta in salted water for 15 minutes until it is soft
2. Mix 3 tbsp of whole milk, 2 tbsp of mayonnaise, salt, sugar and black pepper.
3. Drain pasta well and add cider vinegar while pasta is still hot.
4. Let the pasta cool for 5 minutes
5. Then add the milk & mayo dressing when pasta is still warm, and mix well.
6. Add shredded carrots and grated onion, and combine well.
7. Add the remaining 2 tbsp mayonnaise and 1 tbsp of milk, and mix evenly.
8. Cover and put in the fridge for at least an hour,
Honey Cornbread Muffins
Makes 14 muffins
Recipe adapted from:
https://www.averiecooks.com/honey-cornbread-muffins/
Between the sour cream, coconut oil, and butter in the batter, it's impossible to wind up with dry honey cornbread muffins!
Dry ingredients:
1.5 cups (192 g) plain flour
1 cup (128 g) cornmeal
1/4 cup (50 g) white sugar
1/4 cup (50g) brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Wet ingredients:
1/2 (113 g) cup unsalted butter , melted
1 cup (227 ml) milk, room temperature
2 large eggs, room temperature
1/4 cup (85g) raw honey, plus more for drizzling
2 tablespoons vegetable oil
2 tablespoons plain yogurt, room temperature
1. Preheat oven to 200 Celsius degrees
2. Whisk the dry ingredients in a large bowl
3. Melt some unsalted butter and let it cool for 10 minutes
4. In a bowl, add milk, eggs, oil, yogurt and honey. Mix well.
5. Add melted butter, and mix well.
6. Make a hole in the center of the dry ingredients and add wet ingredients. Fold the batter gently.
7. Line each muffin try with muffin paper. Fill each muffin hole with 3/4 full of batter
8. Bake for 200 degrees for 6 minutes.
9. Then lower heat to 180 degrees. Bake for another 8-10 minutes.
10. Insert a toothpick to center of a muffin, and if it is clean or have a few crumbs, remove tray from oven.
11. Let muffins cool on tray for 15 minutes.
Kway Teow with Chili Bean Sauce
Ingredients:
1 tsp of oil
1 clove of garlic, minced
1 shallot, sliced thinly
2 eggs
3 stalks of kai lan, separate from stalks and leaves
300 grams of fresh rice noodle
1 Tbsp chili bean sauce (dou ban jiang)
2 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 Tbsp oyster sauce
1 Tbsp kecap manis
1 tsp sugar
1. Make the seasoning by mixing chili bean sauce, light soy sauce, dark sauce, oyster sauce, kecap manis and sugar in a bowl
2. Heat up wok and add oil
3. Fry shallots till fragrant
4. Add stalks of kailan and cook for 2 minutes, then add the leaves.
5. Add the minced garlic and cook for 1 minute
6. Then add the rice noodle and seasoning.
7. Make a hole in the middle of the rice noodle and add the eggs.
8. Break the egg yolks and when it is half-cooked, toss it with the rice noodle.
9. Remove from heat when eggs are cooked.
Smoked duck breast with honey balsamic vinegar and oven roasted baby asparagus.
250-300 grams of Smoked duck breast
2 tablespoons of honey
1/2 tablespoon of balsamic vinegar
Black pepper
1. Air fry smoked duck breast at 180 degrees for 10 minutes
2. Mix honey, balsamic vinegar and black pepper glaze
3. Marinate baby asparagus with olive oil, garlic powder and salt. Cook in oven for 180 degrees for 10-15 minutes.
4. Spread glaze all over smoked duck to serve
Burnt Honey Earl Grey Pound Cake
Makes an 8 inch loaf pan
Recipe adapted by
http://www.abrowntable.com/home/burnt-honey-and-tea-pound-cake
A few months ago, Samin Nosrat recipe for the famous Russian Honey Cake of the 20th Century Cafe in San Francisco. If there’s one thing I
Ingredients:
1 + 1/2 cups (170 g) cake flour
1 + 1/4 tsp baking powder
1/2 tsp pink salt
3 tea bags of Earl Grey tea, grind if necessary
3/4 cup (177 ml) runny honey
1/8 tsp baking soda
70 grams unsalted butter, cubed
3 large eggs, room temperature
1/2 cup (120 ml) full-fat yogurt, room temperature
1. Grease a loaf pan with butter and line it with parchment paper.
2. Whisk cake flour, baking powder and salt in a bowl.
3. Grind tea leaves if it is not fine enough.
4. Add tea leaves to flour mixture.
5. Pour 120ml of honey in a saucepan and heat over medium heat till it bubbles.
6. Reduce heat to low then add the baking soda. Mix well, and cook for another 5 minutes. Turn off heat when the color of the mixture changes to a light brown.
7. Stir in remaining 60 ml of honey and cubed butter. Whisk well, and set aside for 5 minutes.
8. Preheat oven to 160 degrees.
9. Add eggs one at a time to the honey mixture and whisk well.
10. Then add yogurt and mix well.
11. Fold in flour to the honey mixure until ingredients are incorporated. It is okay to have lumps. Be careful not to overmix batter as it will make cake dense.
12. Pour batter to loaf pan and bake for 45 minutes.
13. Rotate pan and bake for another 15 minutes.
14. Remove pan from oven, and let it cool for 15 minutes.
15. Remove for pan and cool completely before cutting.
Slow Cooker Pulut Hitam with Vanilla Ice Cream
100g black glutinous rice (pulut hitam), rinsed
3 pandan leaves, knotted
3 tsp of gula melaka or dark brown sugar
1 + 1 cup of water
1/2 teaspoon of salt
1. Rinse black glutinous rice to remove debris
2. Soak black glutinous rice with 1 cup of water overnight.
3. Add soaked black glutinous rice and liquid to slow cooker. Pour additional 1 cup of warm water to slow cooker.
4. Add knotted pandan leaves
5. Slow cook on high for 3 hours. Remember to stir the pulut hitam once in a while. So the glutinous rice would not burn on the bottom of the pot.
6. When the mixture has thickened, remove pandan leaves.
7. Add gula melaka and mix well.
8. Then finish off with a pinch of salt
Korean Short ribs (LA Galbi)
Ingredients:
2/3 cup light soy sauce
3/4 cup water
3 tbsp white vinegar
1.5 tbsp sesame oil
4 tbsp dark brown sugar
2 tbsp white sugar
1 tbsp black pepper
6 cloves of garlic, minced
1/2 large onion, minced
1 tsp ginger, minced
500 grams of short ribs
1. Soak ribs in cool water for 10 minutes to remove excess blood.
2. Rinse well and then pat dry.
3. Mix dark brown sugar and white with water. Till sugar dissolved
4. Add soy sauce, white vinegar, sesame oil and black pepper.
5. Then add garlic, onion and ginger.
6. Pour marinate over short ribs, making sure ribs are fully submerged. The put in the fridge to marinate overnight.
7. Drain marinate and pat ribs dry.
8. Grill for 200 degrees for 5 minutes on each side
9. Broil for 220 degrees for 3 minutes
Lemon Yogurt Cake
Makes 12 pieces in an 8-inch round pan
Ingredients:
1.5 cups (180grams) of all purpose flour
2 tsp baking powder
1 tsp Himalayan pink salt
120 ml plain yogurt, room temperature
200 grams of caster sugar
3 eggs, room temperature
120 ml of oil
Lemon zest, 1 medium lemon
90 grams of icing sugar
Lemon juice, 1 medium lemon
1. Preheat oven to 180 degrees Celsius
2. Grease pan well with oil
3. Sieve flour well
4. Mix flour, baking powder and salt well.
5. In another bowl, mix sugar, lemon zest, oil and yogurt throughly.
6. Then add one egg at a time and mix well.
7. Add in flour mix to the wet ingredients and fold gently.
8. Pour batter mix to the pan and tap the baking pan on counter a few times.
9. Bake for 30 minutes
10. Mix icing sugar and lemon juice to make glaze
11. Let cake cool for 10 minutes then pour icing over cake
Burnt Cheesecake
Makes 8 slices
Recipe adapted from:
https://norecipes.com/burnt-basque-cheesecake/
250 grams Philadelphia Cream Cheese
250 ml heavy cream
2 large eggs
90 grams caster sugar
15 grams cake flour
1 teaspoon of vanilla extract
1. Preheat oven to 220 degrees, on conventional cooking mode.
2. Mix all ingredients well in a blender. Be careful not to overblend or there would too much air bubbles.
3. Let mixture rest for 20 minutes
3. Line 6-inch cake pan with baking paper.
4. Pour cheesecake mix into 6 inch cake pan and drop pan onto kitchen towel a few times to get rid of any air bubbles in the mix.
5. Bake for 30 minutes, until top is browned yet the cake will still be jiggly.
6. Let it cool to room temperature and fridge overnight.
Makes 8 slices of bread
Recipe adapted from:
https://joythebaker.com/2015/10/french-toast-for-one-or-two/
Ingredients:
3 eggs
1/2 cup heavy cream
1.5 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
8 slices of white bread
3 tablespoons butter
pure maple syrup for serving
Handful of pecans, chopped
1. Whisk eggs and heavy cream well. Add vanilla extract.
2. Mix sugar and ground cinnamon
3. Add sugar and cinammon mix to the eggs and cream mix. Mix well.
4. Put a tablespoon on butter on pan on medium heat.
5. Soak bread for 1-2 seconds on each side.
6. Place in hot pan and cook until golden brown
7. Drizzle with maple syrup and chopped pecans
Dakjim
600 grams chicken
A handful of glass noodle
4 tbsp soy sauce
4 tbsp oyster sauce
4 tbsp corn syrup
1 tbsp brown sugar
1 onion, cut in large chunks
1 carrot, cut in large chunks
1 potato, cut in large chunks
1 green peppers, sliced
6 garlic cloves, minced
1 ginger slice
1 cup of oyster mushroom, in chunks
1 tsp of salt
Sesame oil
Toasted sesame seeds
1. Soak a handful of glass noodle in cold water.
2. Make sauce by combining soya sauce, vegetarian oyster sauce, corn syrup and brown sugar.
3. Add vegetable oil and fry chicken until slightly brown
4. Add garlic and ginger, and fry till fragrant
5. Add 2.5 cups of water, and sauce to the pot.
6. Add potatoes and bring to a high boil for 15 minutes
7. Add onions, carrots and mushrooms. Boil for additional 10 minutes
8. Add glass noodle and green pepper. Boil for 7 minutes.
9. Turn off heat and add sesame oil.
10. Add sesame seeds and green onions to garnish
Pickled Green Chili
Recipe adapted from
https://www.huangkitchen.com/pickled-green-chillies/
Ingredients:
4-5 pieces of green chilis, cut in slices
60 grams of white sugar
120ml of vinegar
1/4 tsp of salt
1. Cut chili into slices, and remove seeds
2. Blanch for 45 seconds in hot water. Drain well
3. Mix white sugar, salt and vinegar till sugar is well dissolved.
4. Add the green chilis to the glass jar, and fill it up with vinegar & sugar mixture.
5. Put the glass jar in the fridge.
6. Pickled green chilis are ready after an overnight in the fridge.
Shepherd’s Pie
Ingredients:
2 medium sized potato
2 tablespons of butter
2 tablespoons of milk
1/2 white onion, diced
2 garlic cloves, minced
2 tablespoons ketchup
1 tablespoon Worcesterchire sauce
120 grams of minced beef
1/2 cup of water/broth
A cup of frozen vegetable
1 stalk of thyme leaves
A cup of mozzarella cheese
1. Boil potatoes till soft.
2. Mash potatoes and add butter & milk.
3. Preheat oven to 200 degrees
4. Saute onion garlic till fragrant
5. Add minced beef and season with Worcesterchire sauce and ketchup.
6. Add frozen vegetable and cook for a minute
7. Add water/broth and cook for another minute.
8. Lay an even layer of meat fillings to the bottom of the pan. Then spread the mashed potatoes into an even layer. Finally add cheddar cheese on the top.
9. Cook for 10 minutes, and then broil the top for 5 minutes to melt cheese
Claypot Chicken Rice
300 grams of boneless chicken thigh
2 tablespoons of oyster sauce
2 tablespoons rice wine
1 tablespoon of dark soya sauce
1 tablespoon of light soya sauce
1 teaspoon of salt
2 cloves of garlic, minced
4 slices of ginger, julienned
4 dried shiitake mushroom, stems removed and thinly sliced
1 lapcheong, thinly sliced
2 cups of white rice
Handful of cai xin
Fried shallots
1. Marinate chicken thigh with oyster sauce, rice wine, dark and light soya sauce. Best to marinate it overnight.
2. Soak dried shiitake mushroom with warm water. Best to soak overnight. Reserve soaked mushroom stock.
3. Wash white rice well, and follow water indicator on rice cooker. Add 2 pieces of ginger to rice to cook.
4. Stir fry ginger and garlic till fragrant.
5. Add lapcheong and stir-fry for a minute
6. Add mushroom and cook till it shrinks slightly.
7. Add chicken thigh and some mushroom stock to cook.
8. When rice is done cooking, add cooked ingredients to cooker.
9. Serve with dark sauce, sesame oil and fried shallots to taste