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I\'m a medicine student, currently on leave from hospital duties. So, at the moment, I\'m having a wonderful time doing other stuffs than hospital rounds, such as painting, playing piano, reading books, and most especially cooking good food. I\\\'m a great sucker for herbs and spices, because I believe they can make wonders to your home cooking. My simple dreams are to be able to shop and do some groceries in a typical Indian or Persian spice markets (heaven!!), travel and have alot of cultural and culinary adventures from different places (coz nothing beats a food safari trip, how I love to do Bourdain stuffs), be able to study in some French culinary school.
Maybe someday, after I get my MD, and get to practice locally or abroad, I could study in a French Culinary School and be able to explore more on cooking.
French, Italian, Southern American Comfort, Malay, Singaporean, Japanese, Chinese, and Filipino cuisine.
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I made two versions of this cheesecake - (the no-bake and the improvised one). This is the original no-bake version of green tea cheesecake recipe. To read the improvised version (steamed instead of baked) please visit http://ems-premature-eblogulation.blogspot.com/2010/01/improvised-green-tea-cheesecake.html
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It has been hundreds of years ago when the English had a rivalry with the French. So history has got over with it and its time to blend together the two nations into a one simple breakfast delight.
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Fish n' Chips is a popular take away and street food that originated in the UK. It is made with deep frying a fish in a batter or bread crumbs and deep fried potatoes. According to some internet source, the first fish n chip shop was opened in London by a Jewish businessman, who married together "Fish fried in Jewish fashion" with chips.
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Try this simple mushroom appetizer that even Mario and Luigi will beat the crap out of King Kuppa for this.
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Try this basic fried mozarella i learned from watching Mario Batali. A good pair for pasta or can be eaten alone with some marinara dip or any tomato sauce dip of your choice....
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Do you have leftover mashed, steamed, or baked potatoes? Transform leftover food into something that looks and tastes as good as the new ones... Gnocchi, (singular Gnoccho), maybe derived from nocchio (knot in the wood) a knot in the wood or nocca (knuckle) , means "lump". It is an Italian variety of a thick noodle that appears as dumplings. They maybe made from ordinary flour, semolina, wheat, bread, potato and other similar ingredients. It is served with tomato sauce, bechamel, pesto, melted butter, cheese, and be sometimes served as a soup. Since I have some left over mashed potatoes, I decided to make some gnocchi out of it. Check this site for the illustrated step by step: http://ems-premature-eblogulation.blogspot.com/2010/02/simply-pastarrific-gnocchi-di-patata.html
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Hummus is a classic Middle Eastern dip, particularly Levantine Arab, which was made from mashed chickpeas, blended into tahini,olive oil, lemon juice, seasoned with some Arab spices and chilis, garnished with some tomatoes, olives, chili powder, and parsely. Here's my version of hummus.....
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I don't really have a big sweet tooth before, until I fell in love with cupcake designs and by watching "Cake Boss". But I wasn't in the mood to "bake". Moreover, my sister slept over at my place; and so, since she's bugging me to bake or cook something with her, making some classic churros will be just perfect.
Comments (4)
I am not a noodle addict, but I do enjoy eating it sometimes. Not just a die hard enthusiast. But I fell in love with Laksa and Hokkien Mee. Too bad. I can't make my own Laksa soup here because there are no Laksa leaves available here in the Philippines. Thanks to Makansutra and Paotsin... They serve Laksa ala Kota Kinabalu style. Cooking and eating Hokkien Mee kinda reminds me of the days when I was in Penang. Every sip of this prawn noodle soup, brings me back to the times when we would wake each late, hot, noon, prepping up then heading to Uncle's Little Angel Cafe, and would order my favorite Crispy Chicken in Thai sauce with this delectable Hokkien Mee for starter. Like I said, I'm not a noodle addict, but this one made me gave me a second thought about noodles. Hokkien Mee is composed of some fried noodles done in Fuijan way that is commonly served in Malaysia and Singapore. There are two kinds of Hokkien Me: Hokkien Char Mee or the Char Hae Mee - which is the stir fried style, commonly served in Kuala Lumpur and Singapore, with some yellow, fat noodles, topped with pork, chicken, cabbage, squid, and usually soy sauce is used as a seasoning and as a condiment Hokkien Hae Mee - refers to the Prawn noodle in Penang. Served with egg and rice noodles, no soy is used. And Prawn is the main ingredient in this dish with a few slices of pork, squid or fishcakes. Usually garnished with fried shallots (I just love the smell of these little babies). Instead of a dark soy, sambal and red chilli is added, and just a little bit of light soy sauce is added. The recipe I'll be sharing is the Penang style Hokkien Mee. So get ready with your ticklers, and jot the important steps:
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Tofu, or bean curd, which comes from the Japanese word tōfu, which itself derived from the Chinese word dòufu, which originally means "bean curdled". It is a soft white food, made by coagulating soy milk and pressing the curds into blocks. There are many varieties of tofu available in both Eastern and Western markets, such as the fresh ones, silken, dried, fermented and those who were processed in other ways. Tofu is low in calories, and is commonly consummed by vegetarians and diet conscious people. I am just amazed how this humble and bland food can turn and taste into something heavenly after absorbing all the flavor of a certain dish. Today, I'll share a simple tofu recipe. This can be done with your left-over stir fried vegetables as well.
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Arroz Caldo literally means "hot rice". Notwithstanding that the name was obviously derived from the Spanish (Philippines was colonized by Spain for 300 years; hence, most of our dishes have their influence), it is a popular Filipino comfort food. It's the Filipino version of porridge or congee, only less the Chinese spices and more of the Pinoy condiments such as toasted garlic, sili, calamansi and sometimes with kasubha for color (its like a poor man's saffron). It is a very versatile dish ---- usually a "sick" person's food, or "hang-over's" supper, or simply a "merienda" (afternoon snack) paired with fried tofu and pork, or lumpia. The Pinoy chicken soup for the soul. A comfort food. And sometimes a "panawid gutom" (starters or just a quick fix). To me, this is one of my ultimate comfort food. I remember my mom and my granny used to make arroz caldo during rainy days, as an occasional alternative to our all time favorite champorado. Everyone would hurriedly grab their own spoon and bowl and fall in line (yes, we do) and patiently wait for our bowls to be filled in.
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Chicken tikka masala is a curry dish of roasted chicken chunks (tikka) in a rich, red, spicy, tomato based sauce. It is marinated in a blend of spices and yoghurt and baked in a masala oven. Usually served with a naan bread, an onion bhaji, and basmati rice. There are many versions of the tikka masala, but there are two popular kinds that I am familiar and have tried to cook - the light and creamy one, and the red and spicy one.
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