YAY! Another Recipe Dedication!
This is for my colleague. Jane <3
I happen to remember that I had one can of tuna in water left in my drystore cabinet, so why not make some tuna pancakes? :D
Ingredients
============
1 canned tuna in water, smashed with a fork
half an onion, chopped & diced
1 garlic clove, chopped & diced
2 eggs
2-5 tablespoon plain flour
salt
pepper
vegetable oil/canola oil/sunflower oil
Instructions
====================
CCJ-1: Mix the canned tuna, diced onion and diced garlic together
CCJ-2: Crack 2 eggs in and mix well.
CCJ-3: Add flour (depending how pancake like you want it to be) and mix well
CCJ-4: Heat a generous amount of vegetable oil ( or other oil), in a skillet/pan
CCJ-5: Spoon the tuna pancake batter onto the heated pan and cook it until the bottom is golden brown.
CCJ-6: Once golden brown, flip them and cook the other side until golden brown too.
CCJ-7: When both sides are golden brown, drain excess oil and plate up
and Voila! You are ready to nom on these lovely tuna pancakes!
I bought them to office and gave to my close colleagues to nom, though my pancakes weren't very pancake-like cos' I only added 2 tablespoons of flour. (Will need to add more flour next time!)
Recently, I've been busy and broke to be honest, so that's why I didn't manage to do the recipes that I've listed at the left side column. oTL. Please bear with me lovelies.
With Much Love,
Sheila <3 XOXOXOXO
Showing posts with label Cooked. Show all posts
Showing posts with label Cooked. Show all posts
Thursday, July 19, 2012
Monday, June 25, 2012
Pancakes for Breakfast! :B
Pancake Breakfast! This was one of the recipes that I've planned to 'complete'
Seriously, don't mind my oversized kiddy PJs, I know it looks really aloof.
Anywho, let's get started!
Ingredients:
190g all-purpose flour
10g white sugar
10g baking powder
6g salt
1 egg
45g melted butter
295ml milk
extra butter/oil for the pan
Instructions!:
P.C-1. Mix all the dry ingredients together
P.C-2. Add the wet ingredients and mix until smooth and lump free
P.C-3. Heat and oil your pan/skillet.
P.C-4. Spoon a ladle-full of batter onto the heated pan and cook until bubbles starts to burst at the surface
P.C-5. Once bubbles has burst at the surface, flip them over and cook them for another 2-3 minutes.
P.C-6. Serve on a plate with butter/honey/jam.
It's that easy! Took me about 20 minutes in total to get everything cooked and cleaned up. I love pancakes with honey! Natural sweetener, yum!
It's just too bad that there's no one else in the family to nom on them so I bought them to work as my snack. :B.
With much love,
Sheila <3 XOXOXOXO
Seriously, don't mind my oversized kiddy PJs, I know it looks really aloof.
Anywho, let's get started!
Ingredients:
190g all-purpose flour
10g white sugar
10g baking powder
6g salt
1 egg
45g melted butter
295ml milk
extra butter/oil for the pan
Instructions!:
P.C-1. Mix all the dry ingredients together
P.C-2. Add the wet ingredients and mix until smooth and lump free
P.C-3. Heat and oil your pan/skillet.
P.C-4. Spoon a ladle-full of batter onto the heated pan and cook until bubbles starts to burst at the surface
P.C-5. Once bubbles has burst at the surface, flip them over and cook them for another 2-3 minutes.
P.C-6. Serve on a plate with butter/honey/jam.
It's that easy! Took me about 20 minutes in total to get everything cooked and cleaned up. I love pancakes with honey! Natural sweetener, yum!
It's just too bad that there's no one else in the family to nom on them so I bought them to work as my snack. :B.
With much love,
Sheila <3 XOXOXOXO
Thursday, June 7, 2012
Recipe Dedication: Leon's Oyako Donburi
FINALLY A COOK POST!
Okay,This post is dedicated to my one of best buds, my junior, my awesum hair color bud, LEON TAI!
Here's to you Bro!
Before I start, here's Wiki's take on oyakodon.
Oyakodon (親子丼?), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish.
The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of dashi flavored with soy sauce and mirin. Proportions vary, but usually there is three to four times as much dashi as soy sauce and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar.
To make oyakodon, cut chicken and other ingredients into bite-sized pieces. Heat ¼ cup simmering sauce in a small frying pan. Add chicken (and sliced onion, if desired) and simmer until the chicken is cooked. Then add scallions and other ingredients. When all ingredients are cooked, slowly pour 1–2 lightly beaten eggs evenly over the whole dish. When eggs are nearly cooked (edges set), slide the topping from the pan onto hot cooked rice served in a large bowl. The hot rice will finish cooking the eggs.
Several other Japanese dishes pun on the parent-and-child theme of oyakodon. Tanindon (他人丼?), literally "stranger bowl", is otherwise identical but replaces the chicken with beef. A dish of salmon and roe served raw over rice is known as sake oyakodon (鮭親子丼?).
Now the real thing starts!
Oyako Donburi - Serves 1-2
------------------------
Sauce:
3 Tablespoon light soy sauce
1 Teaspoon distilled vinegar
2 Teaspoon mirin
1 Teaspoon Sake (optional)
2-3 Tablespoon sugar
1/2 cup hot water
Toppings:
100g Chicken Fillet, diced
half an onion, sliced
any vegetables you like
1-2 egg
1 bowl of rice
Instructions!
-------------------
Sauce:
S-1. Add all the condiments together and mix well!
Cook:
C-1. Heat a pan up and oil it.
C-2. When the oil heats up, add onions and saute the onions until translucent
C-3. Add chicken and brown the meat
C-4. Add in other vegetables, (I went with asparagus!:3)
C-5. Add the sauce in and gently bring it to a light boil.
C-6. Swirl in the beaten egg and let it cook for another 2 minutes.
C-7. Top your hot bowl of rice with the oyako topping.
Voila! you're ready to nom down in this fast and hearty meal!
This was actually one of the first few things that my late father has taught me since late primary school so that me and my brother would be able to cook and eat when no one else was home. My dad would actually dice the chicken, slice the onion, make the sauce and put them in separate containers and pop them in the fridge, ready to cook anytime. Dad's sauce was always by 'feeling' and own taste preference, ever since I've been making this sauce by 'feeling' but I figured if I were to make into a cook post, I would have to list down the measurements. hahaha!
With Much Love,
Sheila <3
Okay,This post is dedicated to my one of best buds, my junior, my awesum hair color bud, LEON TAI!
Here's to you Bro!
Before I start, here's Wiki's take on oyakodon.
Oyakodon (親子丼?), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish.
The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of dashi flavored with soy sauce and mirin. Proportions vary, but usually there is three to four times as much dashi as soy sauce and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar.
To make oyakodon, cut chicken and other ingredients into bite-sized pieces. Heat ¼ cup simmering sauce in a small frying pan. Add chicken (and sliced onion, if desired) and simmer until the chicken is cooked. Then add scallions and other ingredients. When all ingredients are cooked, slowly pour 1–2 lightly beaten eggs evenly over the whole dish. When eggs are nearly cooked (edges set), slide the topping from the pan onto hot cooked rice served in a large bowl. The hot rice will finish cooking the eggs.
Several other Japanese dishes pun on the parent-and-child theme of oyakodon. Tanindon (他人丼?), literally "stranger bowl", is otherwise identical but replaces the chicken with beef. A dish of salmon and roe served raw over rice is known as sake oyakodon (鮭親子丼?).
Now the real thing starts!
Oyako Donburi - Serves 1-2
------------------------
Sauce:
3 Tablespoon light soy sauce
1 Teaspoon distilled vinegar
2 Teaspoon mirin
1 Teaspoon Sake (optional)
2-3 Tablespoon sugar
1/2 cup hot water
Toppings:
100g Chicken Fillet, diced
half an onion, sliced
any vegetables you like
1-2 egg
1 bowl of rice
Instructions!
-------------------
Sauce:
S-1. Add all the condiments together and mix well!
Cook:
C-1. Heat a pan up and oil it.
C-2. When the oil heats up, add onions and saute the onions until translucent
C-3. Add chicken and brown the meat
C-4. Add in other vegetables, (I went with asparagus!:3)
C-5. Add the sauce in and gently bring it to a light boil.
C-6. Swirl in the beaten egg and let it cook for another 2 minutes.
C-7. Top your hot bowl of rice with the oyako topping.
Voila! you're ready to nom down in this fast and hearty meal!
This was actually one of the first few things that my late father has taught me since late primary school so that me and my brother would be able to cook and eat when no one else was home. My dad would actually dice the chicken, slice the onion, make the sauce and put them in separate containers and pop them in the fridge, ready to cook anytime. Dad's sauce was always by 'feeling' and own taste preference, ever since I've been making this sauce by 'feeling' but I figured if I were to make into a cook post, I would have to list down the measurements. hahaha!
With Much Love,
Sheila <3
Wednesday, June 6, 2012
Apple Pie~!
HOKAY! I've been craving apple pies for sometime (I crave for a lot of food actually, haha!)
I'll keep things short and sweet! :D
Ingredients
----------------------
300g Apples, peeled and chopped into bite sized cubes
100g Sugar
Half a lemon
Dough:
130g flour
100g cold butter
20-30ml cold water
Preheat oven at 230C.
*Bishi Bashi Voice* Instructions!
-------------------------------------------------
Filling:
F-1. Add apples and sugar into pot and cook over medium heat.
F-2. Squeeze half a lemon and mix well. Continue cooking until apples are soft
F-3. About 15 minutes later, remove pot from heat and leave to cool completely.
Dough:
D-1. Rub the cold butter into the flour, it should resemble bread crumbs
D-2. Add cold water bit by bit, you don't need to use it all anyway
! If the dough is too wet, add more flour. If dough is too dry, add water !
Assembly:
A-1. Press small dough balls into the mould.
~!~ If you're making a normal pie size, roll the dough out on a floured board and place the dough over the pan and adjust. ~!~
A-2. Spoon in the apple filling.
A-3. Cover with dough, Here's where you can be creative with your pie tops
A-4. Glaze your pies with 1 beaten egg.
A-5. Bake them lovelies in a preheat oven at 230C for 15 minutes
A-6. After 15 minutes, Take them out and leave them to cool completely.
*Optional*Once cooled, you have pop them in the fridge and serve later
That's all for the apple pie!
Well, you could tell that I was being lazy with my pie top, mainly because I took this video around 10PM and I'm feeling the sleepy monster attacking my body.
You can eat your apple pie with ice cream, whipped cream or anything that you like to have them with.
Wonderful for tea and dessert them lovelies. <3
With Much Love,
Sheila <3
I'll keep things short and sweet! :D
Ingredients
----------------------
300g Apples, peeled and chopped into bite sized cubes
100g Sugar
Half a lemon
Dough:
130g flour
100g cold butter
20-30ml cold water
Preheat oven at 230C.
*Bishi Bashi Voice* Instructions!
-------------------------------------------------
Filling:
F-1. Add apples and sugar into pot and cook over medium heat.
F-2. Squeeze half a lemon and mix well. Continue cooking until apples are soft
F-3. About 15 minutes later, remove pot from heat and leave to cool completely.
Dough:
D-1. Rub the cold butter into the flour, it should resemble bread crumbs
D-2. Add cold water bit by bit, you don't need to use it all anyway
! If the dough is too wet, add more flour. If dough is too dry, add water !
Assembly:
A-1. Press small dough balls into the mould.
~!~ If you're making a normal pie size, roll the dough out on a floured board and place the dough over the pan and adjust. ~!~
A-2. Spoon in the apple filling.
A-3. Cover with dough, Here's where you can be creative with your pie tops
A-4. Glaze your pies with 1 beaten egg.
A-5. Bake them lovelies in a preheat oven at 230C for 15 minutes
A-6. After 15 minutes, Take them out and leave them to cool completely.
*Optional*Once cooled, you have pop them in the fridge and serve later
That's all for the apple pie!
Well, you could tell that I was being lazy with my pie top, mainly because I took this video around 10PM and I'm feeling the sleepy monster attacking my body.
You can eat your apple pie with ice cream, whipped cream or anything that you like to have them with.
Wonderful for tea and dessert them lovelies. <3
With Much Love,
Sheila <3
Tuesday, August 9, 2011
Japanese Curry Udon
This has to be my favorite Japanese food out of my list of Japanese food.
Japanese Curry. Served with either Rice, Ramen, Udon and even Bread.
Here's Wikipedia's take on Japanese Curry
----------------------------------------------------
Curry (カレー karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス karē raisu), karē udon (thick noodles) and karē-pan (bread). Curry rice is most commonly referred to simply as 'curry' (カレー karē).
A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, chicken and sometimes duck are the most popular. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.
Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under the administration of theBritish. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.[1]
[with credits to http://www.wikipedia.com/ ]-------------------------------------------------------
Some grocery shopping first. Hunt for your Japanese Curry blocks. They come in varieties of brands and intensiveness of curry hotness, eg, mild, medium, hot.
I tried with this brand first. The mild taste of honey and apple sounded really tempting and nice to me. Haha! :D
Let's start cooking! *Puts on apron*
Ingredients - Cooks for 5
--------------
- 1 small package of Japanese Curry of your choice.
- 1 large white onion
- 2 medium sized potatoes
- 2 medium sized carrots
- 2 fillet of chicken thigh without bone/ breast (or any meat you desire)
- 3 cups water
- 5 packages of Udon.
Instructions
---------------
1. Dice up your onions, rolling cut the potatoes and carrots ( a cutting method where you roll the vegetable per cuts you make.) and chop your chicken meat into bite size pieces.
2. Heat up the pan, oil the pan and saute the onions till aromatic and translucent in color.
3. Add in your chopped vegetables and lightly brown them.
4. After the vegetables has been lightly browned, add the meat in and also lightly cooking them.
5. Add in the water ( make sure it covers the ingredients nicely )
6. Chop the curry blocks into pieces and put them into the pan, distributing them evenly and stir to mix in.
7. Let the curry simmer for at lest 20 minutes under low heat. This will thicken the curry.
8. After simmering for 20 minutes, cook your udon accordingly to the manufacture's instruction on the package.
9. Scoop and pour curry over the udon and serve!
Yummy yum yum!
I'm taking away the printable link for a while till I can get a better one.
Sorry Dearies! >_<
Anyway, enjoy cooking this wonderful japanese curry!
With love,
Sheila <3<3<3!
Monday, June 27, 2011
Campbell Chicken Mushroom Soup Baked Rice
Hello All! It's been a long while since I've last updated due to unforeseen circumstances.
Here goes people! Baked Rice! Yum-meh~! *slurps*
Ingredient List
===========
- 150g Chicken thigh/fillet/breast ( up to you which part you like most )
- half(1/2) can of Campbell Soup, Creamy Chicken Mushroom (Also up to your favorite preference )
- half(1/2) can of button mushroom ( or any of your choice, organic/canned)
- 1 cup of cooked rice.
- Choice of cheese = Mozzarella, Cheddar, Parmesan, etc
- Salt & Pepper for seasoning.
~~*~~ Before I start, If you want to Up quantity as you want to cook for more people, Let's say 5 ( Which I did cook for 5 on sunday.) here's my estimated list
450g chicken, 2 cans of campbell soup, 1 can of mushroom, 3 1/2 cups of rice
A lot huh? haha! ~~*~~
Instructions
==========
**Set your oven temperature to 200 Degrees Celsius. Don't worry it won't burn your cheese**
1. Chop your chicken into bite size pieces and cut your mushrooms into quarters
2. Pan Fry the chicken and mushroom, lightly season with pepper and salt to your liking. Set aside.
3. Cook your campbell soup accordingly to the instructions on the can. eg 1 can + 1 can water.
4. While the soup is cooking, cook your rice! or you can cook it beforehand.
5. Add the chicken & mushroom into the soup and stir well.
6. Still in your rice cooker pot, Pour in the soup and stir to evenly incorporate the soup, chicken and mushroom with the rice.
7. Serve up the rice in a oven proof bowl and cover up with CHEESE!
8. Place your bowl(s) into the oven and let the cheese melt till your liking.
9. Remove from the oven and Serve hot!
Enjoy Homemade Baked Rice. Hot and delicious to your body!
Printable Recipe Available Here! : Print Page
With Love,
Sheila<3
Monday, October 25, 2010
Shepherd's Pie!
Hey hey! Okay, Since I have the time to post what I've made over the holidays before school start, I'll post a "Cook" now.
Shepherd's Pie!
What you'll need
----------------
- 6 small potatoes or 4 medium potatoes, chopped into chunks
- 1 large onion, chopped and diced
- 125g of unsalted butter
- 250ml of milk
- 300g of minced chicken or any other meat you desire e.g Beef
- Salt & Pepper
- A dash of Light Soy Sauce
Optional
- A dash of brandy.
Here's how to do it!
1. Pre-heat your oven to 190 degrees C.
2. Place the potatoes into a pot and fill the pot with enough water to cover the potatoes and add a teaspoon of salt. Boil Potatoes until soft
3. While waiting for the potatoes to get soft, marinate your minced meat with salt, pepper and soy sauce.
3(a). If you want your meat to be more flavorful, add a dash of brandy.
4. Set the meat to rest and go ahead and line your ceramic ware with aluminium foil. This ensures faster clean up! *Thumbs Up*
5. Once the potatoes are soft, drain the water and leave the potatoes in the pot. Turn off the heat.
6. Using a whisk or a masher, roughly mash the potatoes and add butter and milk in at intervals, mixing them very well together.
***If you want your mashed potatoes to be smooth and soft, add more milk. milk helps to improve the texture of the mashed potatoes.***
7. Season the mashed potatoes with salt and pepper. Set aside.
Time to fry your meat and onions!
8. Fry the onions on a lightly oiled pan until fragrant and slightly translucent.
9. Add the minced meat in and fry together with the onion.
*** Separate the meat from one clump by breaking the meat up using your spatula or a wooden paddle***
10. Set the cooked meat to cool.
11. Spread a layer of mash potatoes onto the aluminium foil lined ceramic ware, followed by a layer of meat and lastly cover up with mash potatoes.
12. Put your shepherd's pie into the oven and leave it in there for about 20-25 minutes or until the mashed potatoes are golden brown.
13. Once done, Remove from oven. You can leave it to cool for a while or you can eat it piping hot!
Enjoy!
Printable Recipes Available Here! : Print Page
Shepherd's Pie!
What you'll need
----------------
- 6 small potatoes or 4 medium potatoes, chopped into chunks
- 1 large onion, chopped and diced
- 125g of unsalted butter
- 250ml of milk
- 300g of minced chicken or any other meat you desire e.g Beef
- Salt & Pepper
- A dash of Light Soy Sauce
Optional
- A dash of brandy.
Here's how to do it!
1. Pre-heat your oven to 190 degrees C.
2. Place the potatoes into a pot and fill the pot with enough water to cover the potatoes and add a teaspoon of salt. Boil Potatoes until soft
3. While waiting for the potatoes to get soft, marinate your minced meat with salt, pepper and soy sauce.
3(a). If you want your meat to be more flavorful, add a dash of brandy.
4. Set the meat to rest and go ahead and line your ceramic ware with aluminium foil. This ensures faster clean up! *Thumbs Up*
5. Once the potatoes are soft, drain the water and leave the potatoes in the pot. Turn off the heat.
6. Using a whisk or a masher, roughly mash the potatoes and add butter and milk in at intervals, mixing them very well together.
***If you want your mashed potatoes to be smooth and soft, add more milk. milk helps to improve the texture of the mashed potatoes.***
7. Season the mashed potatoes with salt and pepper. Set aside.
Time to fry your meat and onions!
8. Fry the onions on a lightly oiled pan until fragrant and slightly translucent.
9. Add the minced meat in and fry together with the onion.
*** Separate the meat from one clump by breaking the meat up using your spatula or a wooden paddle***
10. Set the cooked meat to cool.
11. Spread a layer of mash potatoes onto the aluminium foil lined ceramic ware, followed by a layer of meat and lastly cover up with mash potatoes.
12. Put your shepherd's pie into the oven and leave it in there for about 20-25 minutes or until the mashed potatoes are golden brown.
13. Once done, Remove from oven. You can leave it to cool for a while or you can eat it piping hot!
Enjoy!
Printable Recipes Available Here! : Print Page
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