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Deelish Bakes


Wan Tan Mee
Flickr/Wilfred

Wonton Noodles is made with fresh egg noodle tossed in mixed dark soy sauce that is usually a speciality of that particular recipe. The dry versions are topped with the Chinese Barbequed Pork or Char Siu. In Singapore, there is usually a small serving of soup with a few wonton if they are not already served in the noodles. The common vegetables that goes well with this noodle is the Choy Sum or Chinese mustard green. One condiment that you should add is the pickled green chilies. Back to the special sauce, normally there is oyster sauce, dark sweet soy sauce, light soy sauce, sesame oil and fried garlic oil. There is another version, that is the wet version, which is soupy. So everything floats in a big bowl of broth and if you ask me, I think the wet version is less delicious.




March 29, 2014 No comments

Satay
flickr/Billy Tang

Skewered seasoned grilled meat, be it chicken, mutton, beef or pork. In Singapore, this is mostly a Malay food, so it is pretty rare to find pork satay. Satay is a national dish of Indonesia, and since we are neighbours, you can easily find delicious satay stalls in Singapore too. There are other variations of satay, for example the Japanese Yakitori, the Turkish Shish kebab, the Caucasian Shashlik, the South African Sosatie and the Chinese Chuan’r. The dipping sauce is a spicy peanut gravy next to slivers of onions, rice cakes (called ketupat) and cucumbers. The Indonesian uses a soy-based dip. The marinate of satay is the spice Turmeric which is why it is yellowish in colour.




March 28, 2014 No comments

the final coating
Flickr/Jen R






Braising is basically browning the main ingredient in fat by searing. Then simmered in liquid on a low heat. Make sure the crock pot is covered. You can use pressure cooker or a famously known Dutch oven. Some range of enameled pans or pots for stove or oven works well too. This is a recipe for beef brisket


It is quite difficult to find reindeer video recipe on youtube that is in English.

March 28, 2014 No comments

Bak-Kut-Teh
flickr/Apple Foodees

This is a Teochew soup. Comfort food. Rather one of my favourite soup made with pork ribs. Nowadays, there are premade spices sachets to just drop into a pot of water, add the washed ribs and an entire bulb of garlic, unpeeled. Season to taste at the end of the 1 hour simmering. The taste of the ribs is great when dipped into some dark soya sauce and chili padi. To be really honest, this soup goes just enough and well with Jasmine white rice. Nothing else.

There isn't really a secret recipe. I agree with this because this is a very down-to-earth good quality soup made with fresh Pork ribs, garlic peppercorns and patience.





This is a video about the history of Bak Kut Teh.


This is a video recipe.
March 25, 2014 No comments

Laksa King
flickr/thatwelike

The Scottish celebrity chef, Gordon Ramsay, challenged 328 Katong Laksa in Singapore for this dish. The secret lies in the Rempah or mixed spices. Rempah is a nonya ingredient made from fresh herbs and dried spices, mainly from dried chillies, fresh chillies, galangal, lemon grass and tumeric. Ginger, garlic, shrimp paste (or belachan), coriander seeds, dried shrimps, candle nuts, bean paste and other herbs. In the Laksa, there are dried prawns, coconut milk, chicken stock, prawns, clams, thick rice stick noodles, bean sprouts, tofu puffs, hard-boiled eggs, fresh daun keson or Vietnamese mint (aka laksa leaves). Preparation tool is the mortar to pound the dried prawns til crumbly.








March 24, 2014 No comments

Canapes with salmon caviar, lemon and parsley

Healthy-fat gourmet appetizer or starters if chosen well, can infact help you eat less later and lose weight. The fresh whole-grain bread and olive oil before a meal can help to keep your blood sugar levels from spiking. Such ways also makes it easier for your body to absorb fat-soluble nutrients such as Vitamins A, D, E, K, lutein and lycopene. Lutein is a chemical compound which you can find in green leafy vegetables usch as kale, spinach or yellow carrots. Lycopene on the other hand is a bright red carotene pigment which you can find in tomatoes, red carrots or watermelons. Today, we are featuring Canapes with salmon caviar, lemon and parsley on plate. Parsley is a good source of antioxidants, folic acid, vitamin K, vitamin C and A and flavonoid.





March 21, 2014 No comments

Virgin tomato, mozz and pesto

Some people called it Virgin tomato or cherry tomato. It is commonly known as cocktail tomatoes too. These Campari tomato are sweet as it has a high sugar level, low acidity and very juicy. For preparing appetizer, normally I like to buy them TOV which means tomato-on-the-vine. For this appetizer, in combination with pesto and mozzarella cheese, it gives it a Mediterranean touch.





March 20, 2014 No comments
White Bean Stew (Winter Detox)

White Bean is one of the ‘Resistant starch’ which is a dietary fiber as well as a functional fiber. Other examples of resistant starch are raw banana, rolled oats, green peas, lentils, cold pasta, pearl barley, cold potato & oat meal. Noticed the difference? Cold and raw. Pork ribs from the loin section is rich source of vitamins, minerals and nutrients. Eaten in moderation and its low fat preparation makes it a hearty winter detox dish. It is a comfort food for everyone in the family.

The very first time I had White Beans dish was at an invitation to Judy K’s home, I think it is Italian style. And the first time I knew about White Beans is when I asked my chef friend (Rose) while we were in Stockholm, what kind of wedding she would like. She said she wants a White Themed Wedding, with white beans soup, white roses floral decorations, white linens for the dinning settings, everything possible to be white. Today I tasted this White Bean Stew I have made, I think it has a good based remembering also that she loves Pork Ribs.

Here is Zannnie’s recipe for White Bean Stew:-

Ingredients
400g pork ribs
1 tablespoon sea or kosher salt
2 teaspoons freshly ground black pepper
1/4 cup olive oil
2 cups diced onions
1 cup diced celery
1 cup diced carrots
2 cloves garlic
300g dried white beans (navy beans)
4 cups water
2 tablespoons chopped fresh sage leaves
2 sprigs fresh thyme
3 bay leaves
chopped fresh parsley leaves
Optional Steamed white rice, for serving

Directions
Prepare the white beans, by soaking it overnight (at least 6 hours) to remove toxins in the beans.
Wash the ribs, add garlic, half pot of water and set to boil on medium to high heat.
In another pan, caramelized diced onions until onions are translucent. Add in celery and carrots and cook, stirring occasionally for about 5 minutes.
Add the beans and rib stock to the pot and stir to combine. Bring to a boil and reduce to a simmer. Add sage, thyme and bay leaves to the pan. Simmer the ribs for 2 hours, stirring occasionally and scraping the bottom of the pan to prevent sticking.

After 1 1/2 hours, check the ribs to see if they and the beans are both tender. Season and continue to cook for an additional 30 minutes. When the ribs are done, add the chopped parsley to the pan and serve. Optional to serve over steamed rice.






Watch the tips given by Ramsay Gordon while making the Greek White Bean soup version:
March 19, 2014 No comments
canape

“Outside the works” or hors d’oeuvre is this small bite-size items served before a meal, or at a cocktail party. Canapes is just one type made with pastry, bread or crackers. Flavored cream cheese, some kind of spread or even butter, and then a topping that can be seafood, or meat, fruit or vegetable. There are those other small items served on toothpick, a skewer or a stick like fruit kebabs, satay beef, grilled shrimp or cheese. Another type is made with small pastry shells which you can filled sweet or savoury ingredient. Crudite platters or dips, with chips or crackers. Or it can be as simple as a bowl of nuts.





March 18, 2014 No comments

Canapes

Here’s another canapé with the Scandinavian Swedish Rye bread. This time around, we topped it with a delicately smoky taste salmon with a silky texture. There are other alternative salmon which has a firmer and fleshy taste. It also has a tangy and intensive smoked taste. Lox is the fillet of brined salmon served with cream cheese, sliced red onion, capers and tomato. Another two types are the Nordic-style smoked salmon which is cold-smoked and salt-cured or the gravad lax (gravlax). Gravlax are prepared traditionally by coating dill, juniper berry spices, sugars and salt. It is common to serve it with a sweet mustard-dill sauce.





March 17, 2014 No comments
Canapes

The Scandinavian Swedish Rye bread is slightly sweet. Sometimes they include sweeteners, citrus peel or spices like anise, cardamom, or fennel. This is a very simple canapé and the toppings are egg and prawn. Prawns are a good source of complete protein. Dietary protein is necessary to support ongoing function of every organ and tissue in your body. It also serves as a backup source of fuel for energy production. Eggs are prized for their gold standard of protein sources.





March 16, 2014 No comments
crudités and Greek yogurt dip

This is a very yummy looking crudités with Greek yogurt dip. Traditional French appetizers maybe whole raw vegetables or sliced. You can either dip it in a vinaigrette or a creamy cheese dipping sauce. Selections can be carrot sticks, celery sticks, broccoli, pepper strips, olives, asparagus and or cauliflower. Depending on your local produce, some people may also include fennel.





March 15, 2014 No comments
smoked fish canape

We featured yesterday that parsley provides you the antioxidants, folic acid, vitamin K, vitamin C and A and flavonoid. Today’s featured canapé recipe is smoked fish, lemon slice and parsley. Smoking is a cooking method not just adds flavour to the fish, but also preserves the fish. Lemon contains Vitamin B, C, calcium, riboflavin, magnesium, phosphorus, proteins and carbohydrates.





March 14, 2014 No comments

Canape

So let’s start off with some ideas on the combinations you can make with smoked salmon for canapés. Some examples: Witlof, potato rosti, cucumber, pikelets, lettuce, buckwheat pikelets, dill, asparagus salsa on crispbreads, avocado, cucumber cones, cream cheese rolls, lettuce cups, buckwheat blini, pesto tartlets, smetana, Celeriac latkes, avocado nori rolls, mini lime muffins. You can even make it into a Vichyssoise which is a thick soup and serve it cold as a tradition. This small hors d’oeuvre is not just decorative but easy to prepare. Today, we are featuring Canape With Lettuce, Ham, Egg and Pepper.





March 13, 2014 No comments
salmon 'yakitori'

Ingredients for Yakitori
(serves 2)

300g Chicken (0.661 lb.)
12 Shishito Peppers
1 Spring Onion
2 Shiitake Mushrooms

Salt
1/4 Lemon
Seven Flavor Chili Pepper
3 Shiso Leaves

- Yakitori Sauce -
100ml Soy Sauce (3.38 fl. oz)
100ml Sake (3.38 fl. oz)
3 tbsp Brown Sugar
1 tbsp Honey
1 clove of Garlic

** The yakitori sauce can be stored in a fridge and reheated for reuse. The dipping process helps bring out the flavour of the sauce everytime repeated







March 12, 2014 No comments

Originally uploaded by zannnielim

I have named this salad ''Not-So-Wild!'' Rice because I did not managed to find the wild rice which originally meant for this recipe. However, I've substituted bio Brown Rice instead :) So for a creative tang, thus its name!

INGREDIENTS
1 cup long grain Basmati rice
1 cup ''Not-So-Wild'' rice (that's BIO Brown Rice)
2.5 cups chicken broth
6 green onions, diced
1 medium red onion, diced
1 clove garlic, minced
1/2 red capsicum (bell pepper), diced
2 cups thawed frozen peas
1 packet cashew nuts
1 packet dried cranberries
Salt and pepper
1/4 cup olive oil
2 Tbsp red wine vinegar
1 teaspoon sugar
2 Tbsp sesame oil.
small wedge of lime juice (1 teaspoon)

Steps:-
1. Put the chicken broth in a medium sized saucepan. Add the rice and brown rice, bring to a boil, reduce heat to low, cover. Let cook for 25 minutes. Remove from heat. Cool completely.

2. Whisk together the olive oil, red wine vinegar, sugar, lime juice and sesame oil.

3. In a large bowl gently mix together the cooled cooked rice, diced capsicum, garlic, green onions, peas, dried cranberries, cashew nuts, and dressing. Add salt and pepper to taste if desired.

4. Chill completely before serving.

Enjoy!



March 11, 2014 No comments
Kaiseki-ryori

One Kaiseki 懐石料理 (Japanese) dinner can consist from possibly 6 to 15 different kinds of food.  
"shiizakana" (appetizers served with Japanese sake)
"mukouzuke" (sashimi - slices of raw fish)
"kuchitori" (a small side dish)
"suimono" (a soup)
"nimono" (simmered vegetables)
"aemono" (food dressed with sauce)
"kounomono" (Japanese pickles)
"hassun" (food from the mountains and the sea)
"sunomono" (food marinated in  vinegar)
"yakimono" (grilled fish)
"mushimono" (steamed food) 
"nabemono" (Japanese hot pot)
rice 
miso soup
dessert

The kind of food served will change according to the different months, seasons and what is freshly available at the local market. It is also depends on the area. 

March 09, 2014 No comments




Caesar Salad


Grilled Chicken Caesar Salad Video recipe: by Chef Keith Snow.
He created in this video a delicious looking salad with homemade caesar dressing as well as grilled chicken.

Main Ingredients of a freshly made
Caesar Salad:
Romaine Lettuce (or cos lettuce)
freshly prepared Croutons
freshly grated Parmesan Cheese
freshly squeezed Lemon Juice (or lime juice)
Olive oil
raw or coddled Egg yolk
fresh crushed garlic
fresh ground black pepper
wine vinegar
Worcestershire sauce

Coddled eggs are gently or lightly cooked eggs.
Here's a video showing you how you can use this technique:
March 05, 2014 No comments

Originally uploaded by Gergely22

A popular stew made from vegetables is the peppers and tomatoes stew called 'Lecsó'. Usually onions first fried til transparent before the juicy tomatoes are added.

Lecso made from lard or pig's fat has a special aroma. Sometimes, the lard can be substituted with bacon. Those who are health conscious might have the wrong perception about lard. These trans fatty acids is an alternative to hydrogenated oils nowadays. Lard is forty percent saturated fat as compared to coconut oil which is 85%. Palm kernel oil is also high, having 80%..

In fact, lard has 45% monounsaturated fat (MUFA). Fifty years of research proved that a diet with low saturated fat has no evidence of prolonging life. And most studies show that people who eat more animal fat has a better heart health. Just look at the Japanese, Eskimos, Greeks, Okinawans and the French. They really have low rates of hypertension, heart disease, and coronary problems.

That makes Lecso a very healthy dish in Hungary. Those paprika are so thin skinned if they are harvested in the special climate and region in the Hungarian soil. These lightly yellow coloured paprika are not spicy but sweet. It is a dish that is very rich in vitamins and a great remedy for colds and flu.

Here you can see the recipe.



March 04, 2014 No comments
Palacsinta (Hungarian) Pancakes

One of my favourite Hungarian snacks is the Palacsinta. Actually, it is the same as pancakes. Its ingredients are egg, flour, milk & water. It is absolutely easy to make! I just love it with Nutella :) Sometimes I go for the Hungarian cottage cheese filling too :) It smells great especially with some fresh lemon juice on the cheese. The key difference of these Palacsinta to the american pancakes is that, you got to make it very very thin :)

Ingredients
1 egg
1 cup all-purpose flour
1/2 cup milk
Pinch salt
1 cup carbonated mineral water
Oil for cooking pancakes

Directions
Mix eggs, flour, milk and salt to make a smooth pancake batter. Let the batter rest for 1 hour.

Stir in the carbonated water at the last moment, just before cooking the pancakes.

Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon oil. Swirl to cover the bottom of the pan.

Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter THINLY covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add a little oil before cooking each pancake.

Serve by spreading your favourite fruit jam, cocoa mix, Nutella, cottage cheese with drips of lemon juice or any of your favorite filling and roll up the pancake, serve with fresh berries.

Enjoy!



March 02, 2014 No comments
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All about delicious yet healthy food, videos, recipes, cooking, culinary, gastronomy, restaurant, chicken, mixed, delicious, dining, party, Chinese, Italian, French, Greek, European, American, Chocolates, Confectionary, whole 30 meal plan, Pastries and Bakery, Crowdfunding projects, new tastes, new experiences Email: deelishrecipes@gmail.com

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