Wednesday, July 25, 2007
Wednesday, July 18, 2007
Tuesday, July 10, 2007
After the previous disastrous attempt with pork Chinese style, I needed to build my confidence back before I totally give up on cooking :P. I ear-marked or more accurately, web-marked this site last weekend to try with the salmon steak in my freezer. Looked pretty easy and I was keen to try different sauces for my favourite fish :)
Doesnt the sauce sound simply divine in its simplicity?
I got it from Elise Simply Recipes - one of the new sites I added to my favourites list. Its a great sauce to accompany your favourite seafood.
- 1/2 cup clam juice (goodness wat's this? I used Know chicken cubes hee hee)
- 1/2 cup dry sherry (er, i omitted this but i read that it should be ok to substitute with white wine)
- 1/2 cup whole milk (this i have!)
- 1 Tbsp minced garlic ( i used a lot more )
- 1 Tbsp minced shallots (this too)
- 1/2 bay leaf (Substituted with dried Parsley)
- 1 Tbsp unsalted butter
- 1 Tbsp flour
- 3/4 pounds unsalted butter
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 Tbsp lemon juice
Me being me after coming back from work and starving, didnt follow the measurements. Just went by ear. I guess when it comes to cooking, the exact measurements arent really that necessary to follow. I usually just taste and go along. Mentally converting cup measurements to gms and mls just puts me off - arrggghhh no figures without calculators or my excel please! haha ( I dont have a proper cup measurer yet..)
Reduce first 6 ingredients and cook on medium heat. In another pan, prepare the roux.
(I'm learning a new word everytime I blog. Before you pronounce it in your head as it spells, stop! Its pronounced as 'rue'. Roux is apparently the basis of 3 of the MOTHER sauces in French classical cooking. Wow, my hubby better appreciate this sauce. High class stuff going on here. hee hee)
Sorry back to where I was. How to prepare the basis of a Mother French sauce! Heat 1 Tbsp butter in a saucepan on medium heat until foamy. Sprinkle in the flour and stir with metal whisk until well combined. Be careful not to brown/burn the mixture.
Add reduced mixture to the roux, stir quickly to incorporate. This was fun. As Elise said, the roux bubbled up at this point. Continue adding and whisking to incorporate.
Lower heat. Whisk in the last batch of butter, add lemon juice, salt and pepper
For the salmon, I just rubbed it with a bit of pepper and salt, wrapped in aluminium foil and popped it into a preheated oven for 10 mins.
Rating: 7.5/10 from me! I'll be trying out with sherry if it isnt too expensive in the near future :)
Lots of leftover. Hubby doesnt quite appreciate salmon goodness knows why, so I'm having his share for lunch tomorrow.
Monday, July 09, 2007
boo hoo... i was so optimistic that my Char Yoke dish would come out okay. My mother-in-law bought the right cut of pork for me, dried black fungus plus the reddish bean sauce. Everyone has been telling me its easy to make, I dont even need to do slow braising.
Never has anything turned out so horrendously wrong wrong wrong. Then again, I fare pretty badly when it comes to Chinese dishes. Sigh... totally demotivated. I don't know what went wrong but the whole thing came out so salty! I only seasoned the meat with a bit of pepper and salt. And just a teaspoon or less into the entire pot but when i tasted it - it was horrible! I pushed the panic button and kept adding hot water. Wrong move! The whole thing still came out salty and tasteless. Gross.... URgh.
Thank god MIL had extra briyani and kurma or hubby and I would have starved to death tonight.
No photos this round. Just can't bring myself to deceive myself even though I'm pretty sure /i could hv taken some pretty good shots.
Saturday, July 07, 2007
I'm sure many of you have heard of this place. Whenever hubby and I are free or if i havent exceeded my petrol allowance (heh) or if it gets really hot, we'll take a drive up to Gohtong Jaya for the cool air AND for Ratha's famous chicken curry.
Monday, July 02, 2007
Today is horrible, dreaded Monday, which explains how I started the way I did. Thank goodness its almost over. Once you get through Mondays, you look forward to Wednesdays and then the week really starts to look BRIGHTER. That's how i get through my weeks... every week. Don't get me wrong. I like my job but it takes up 10-12 hrs of my day and that's a lot of time to do something you gotta do. But, a job's a job and it brings in the dough for me to do the things I wanna do so o-k-a-y.... I shall bear with it.. for the next 25 years... urgh.
Onwards to more cheerful topics! I can proudly say I whipped up my very own pasta dish this time round! Totally originaI. I bought a bunch of asparagus the other day. This is an interesting veg. Did you know an asparagus spear can grow up to 10 inches in 24 hours? WOW! I'll bet lotsa ppl would wanna learn its growth secret. hee hee.
Tips on picking asparagus - the larger the diameter, the more tender it is. Go for those with firm spears and compact tips.
I had brocolli in my fridge and a can of luncheon meat (very useful - a must in every kitchen). Heated up some olive oil, pan fried the luncheon meat till just slightly burnt at the sides. Set aside. In the same pan, saute the asparagus and broccoli for a few mins. Add in the luncheon meat, a dash of sea salt and pepper. Cook pasta till al dente in a pot of boiling water with salt. Toss together and Voila! A perfectly healthy meal.
Verdict: 7/10! Luncheon meat tastes better than bacon or ham any day!