View allAll Photos Tagged HomeCooked
Turkey burger sandwiched between grilled portobello mushrooms with caramelized onions, oyster mushrooms, hothouse tomatoes and gala apple slices.
Too much cake and too much alcohol = too much schmish.... For the past couple of weeks, I've been challenging myself by eating out less and eating a lot healthier, but still having tasty and appetizing meals that don't scream "DIET!"
Not that I made the noodles by hand, nor make the dipping sauce, but...um. Um. Uh.
Cooking was involved. Boiling noodles is easy. I made more vegetable-mash than what's in this photo. Vegetables consisted of kale, onion, and fennel in some lemon juice and salt and pepper (cos THAT'S WHAT I HAPPENED TO HAVE).
Ever since I spotted this in the cookbook my aunt bought me recently, I have been salivating after it. My grandmother used to cook this when I was a young girl. She planted quite a bit of herbs in our garden and would quickly pick some basil leaves when I asked for this. Ended up visiting a night market to pick up the ingredients to whip up this dish.
Stir-fried Aubergines with Basil 茄子炒九层塔
600g aubergines/brinjals/terung
20g dried shrimps
1 tbsp minced garlic
50ml water
20g basil
salt to taste
1 tsp sesame oil
Chop up aubergines into bite-sized pieces and soak in salt water for approx. 10 mins (to retain lustre of skin). Then, stir-fry brinjals in heated wok with oil briefly. Remove to drain.
Heat up more cooking oil, fry minced garlic till fragrant before adding dried shrimps. Fry further before adding aubergines, and water. Drizzle in the sesame oil after adding the salt. When the aubergines are almost done, mix in basils and fry briefly before dishing up to serve.
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...
Halibut was poached in water with lemon and shallot slices. Cucumber slices were tossed in light sour cream, salt, and fresh dill.
The halibut was a "captain's cut" fillet that was on sale, and the fishmonger was really helpful in giving me cooking tips as well!
- boiled bamboo shoots marinated in ume sauce
- simmered beef and potatoes
- cucumber, turnip, carrot
- turnip's leaf miso soup
- rice
This is why sourdough waffles are lighter than regular leavened Belgian waffles. Look at the structure and air in there!
To me they are the best variation because as well as being less stodgy, the exterior is crisp and the sourdough flavour is rich.
They keep well. I have kept them for two weeks - and I suspect it is possible for longer - in the fridge, wrapped in two layers of foil. You can also freeze them.
I simply reheat and crisp them in the toaster on medium heat whenever I fancy one, sweet or savoury.
First thing cooked in my new kitchen using the new cooker (cup a soup, salads and raw food are exluded): Pad Thai! And like the cat, also from Siam.
I think the noodles are too thin, I used some glassy looking Vietnamese vermicelli. The noodles don't need to be cooked though, just soaked in hot water. The only thing missing: coriander, chilli, and some hot Thai weather (oh, and a couple of days off)
I took the gazpacho (and some homemade dumplings) to a friend's potluck lunch. It was a searing hot afternoon, so the gazpacho made a very refreshing starter. Other contributions from friends: curry udon, pan-fried porgy, mapo tofu, braised beef, and for dessert a green tea cake and homemade ice cream. Needless to say, we were stuffed.
Inspired by sweet Sammy
Made with a burrito size tortilla, pizza sauce, a crumbled up turkey burger and mozzarella cheese.
A friend tried his hand at making dinner for me, and this was the result!
Rosemary steak and citrus wholegrain mustard salad and potato wedges reduced in duck fat!
I stayed the night at my friend's house in Daegu and woke up to this beautiful sight of a large and very complete spread for breakfast. When you are overseas, everybody that reminds me of my mother somehow brings me so much comfort and I felt very well taken care of.
Drizzle it with a bit of sesame oil to finish.
This photo is part of the Steamed Egg Custard with Minced Meat set. I used to have this all the time when I was growing up in Malaysia -- I don't know if it's a Malaysian or Chinese thing.
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...
Given that this week we had a quasi heatwave, I decided it was about time to prepare one of my very favourite cold soups. I had this jar in my fridge for ages and it should have been consumed by October 2022. Matters not, it was absolutely delicious even if products from three countries were combined. Hungarian pitted Morello cherries, Polish Sour cream and Morello Cherry juice (because there is never enough liquid for the amount of fruit) from Iran.
I could never understand how some of my Hungarian brethren eat this soup warm and thickened with starch. Chacun...