Archive for the ‘appetizers’ Category

Salami – 3 ways

July 7, 2009


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Salamis, i recently ate some from my ah muah, she made me her signature sandwich – Salami with cheddar cheese and some greens with some mayonnaise.. yummy. From there, i come out with above, Salami – 3 ways. Well, actually it can be more then 3 ways la, just that i like the 3 above la..hehehe..simple and yet stick to the point – pairing with salami with cheese and caramalized onions as well as roasted bell peppers.

Well, i won’t write much about this as its straight forward. Just buy the salami (in this case i bought both smoke beef and smoked chicken) and assemble it like above. Not much about the caramelized onions, as some of you might already know how to slowly cooked the onions till they’re caramelized (and i don’t mean by adding sugar to it).

You know what?, come to think of it, after all the “cooking”, i actually prefer the prep work to take pics. Though, cooking was my first passion la. I always find it challenging to get the right lighting, right angle and the right color combinations.

So without saying more, i leave you with the rest of the pics that i took. Enjoy.

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Egg-net with stir fried chicken

July 6, 2009

Hi all food lovers, yes i’m back (for a week take leave ma..otherwise..hmm..duno la..when i can start cooking again..sigh..). Gosh, when was the last time i even log-in to this blog of mine..haha..well..yeah..started again la..hopefully will cook some nice and yet simple dish la. So yes, eggs again. A simple and yet satisfying ingredients that i can think of at the moment. Of course with some meat lo (i used chicken drumstick..tell u more later about DSC06310

As you can see from the pic, there’s only 4 main ingredients. Eggs, chicken drumstick, cucumber and bell pepper. I called it egg-net is because it sort of wrap the entire side ingredients into one. Which is kinda hard to make at first, i tried a few times just to get it right.

Then, the drumstick. Well, i marinade with some finely chopped ginger, garlic, honey and soy sauce to taste. Oh yeah, i did promised to tell about the drumstick story rite?..haha..all i can say is that, i actually have a daily supply of drumstick in the fridge (mom bought and deboned it so that i can cook it anytime) yeah..don’t be surprised that my next menu here has got something to do with drumstick

The last two ingredients are, cucumber and bell peppers. Here, i roasted the bell pepper then finely chopped them. Same goes with the cucumber (no i didn’t roast the cucumber la…just finely chopped only). Lastly, i top with black sesame seed to give that contrast to the dish. There you go, one of my first dish that i come out since..since..the last that i publish anything here la..enjoy.


Rolled Seared Beef with Enoki Mushroom

December 1, 2008

dsc04717Moooo….yes..its lembu time..hehe..super cow that is.  For this recipe, i use the strips of loin which is suitable for grilling and searing to wrap with enoki mushroom. No i didn’t create this recipe and yes i copy punya ba.hehe..cause i find it very interesting when i saw the pic from the website with that thingy (enoki mushroom) sticking out..hehe..Anyway, i love beef very muchie, though some chinese religion doesn’t eat beef…hmm..i wonder why..wasted kan..hehe..

dsc04723To prepare, very simple (No, seriously..very joke :))..For the enoki, you just have to cut the ends and rinse it. Then i sauté the enoki with some finely chopped garlic with butter and of course peanut oil to stop the butter from burning kan..hehe :). Season with some oyster sauce, just a little, not too much and a touch of Mirin (yes, japanese rice wine but with a lower alcohol content) .For about 3mins or until its tender. Remove the enoki from the pan and let it cool before wrapping with the beef strips. 

As for the beef strips, i pound it with a pestle to make a thinner slice. Then, take a few enoki mushrooms and roll it. Now, the best part, remember earlier that i cook the enoki? With the same pan, i seared the beef together with the sauce from the enoki. The beef is seared and cook with the sauce. Seasoning here is definitely not required at all. The natural beef flavor and the combination of the sauce from the enoki is absolutely delicious i tell you. Can be eaten as an appetizer or meal itself. Simply delicious. Enjoy 🙂

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Caramelize Chicken skewers

November 11, 2008

Remember i once said “cooking without a recipe”? hehe..well this is one of them. This is the combination of two of my favorite ingredients, chicken and onion. That’s all. Simple kan?hehe..What is so different in this dish is that i never use oil to cook. Instead, i use sugar. Yup, your rite..just sugar to cook this chicken. When sugar dsc04574reaches certain temperature (i.e the caramel stage) its very hot. And from the heat of the caramel, it cooks the chicken without the use of oil lo. 🙂 This method of cooking i learned many years ago, when my mum first bought this special type of cooking wok. That has a mini thermometer thingy on the cover/knob of the wok. And you can even cook pizza on that huh..hehe..i forgot how already..hmm


To start, i marinade the chicken. For this, i used a drumstick. You can use any part that you like, but the thigh part is the best for grilling or when you deal with dry heat. wink wink 🙂 So this time, i deboned it before i marinade it so that the marinade gets into the fiber for fast absorption. heh 🙂 . Then the onion, simple la, just cut into cubes and use about one or two keping for each skewers. Tips again, soaked the skewers in water so that when you grill it, it won’t burn or splintering. Heh! 🙂 Another thing you learn today kan?hehe..:)


dsc04585Now since i used sugar to cook this chicken, heat is the issue here. If the heat is too high, you’ll end up with a burn and bitter taste chicken. Therefore, be patience. 🙂 Once the sugar start to caramelize, that is when you put the chicken in. At this point, don’t kacau the chicken. Let it be for a few mins before you mess with it, otherwise you’ll end up with some chicken stick to the pan. heh :)There you go, another tip. wink wink 🙂 After about 4mins, flip it and then cover it. Let it kinda steam the chicken. From here, you’ll get the juices from the chicken and it mixes with the caramel, equals sweet sauce. 🙂 There you go, simple 2 ingredients to make this succulent and juicy caramel chicken skewers. Enjoy! 🙂 














Stuffed bell pepper with tuna mix

October 26, 2008

You can ring my beeeelllll..ring my bell.pepper..hehehe…yes something new this time..its bell pepper. Saw this recipe on one of my “party and appetizer” cook book. And as always, i did something different from the original recipe. With the ingredients that i have (left of over from previous cookings..hehe). Well, i roast the bell pepper that i bought this morning at Tmn Tun (wa..not cheap eh, different color different price ba..ish) anyway, its 3 for $4.50. Depends of its size as well..hmm.. So i bought green, yellow and red.) Until they’re hangus (burned, skin turned black) then let it rest and covered (so that when it cools down, its easier to peel off the skin) As you can see, i only use quarter of each of the pepper (i wanna try out first, not sure whether its nice or not..i mean..presentation wise..hehe)..

Tuna filling..well this is easy. I just buy one of those canned tuna flakes in water and mix it with mayonnaise, finely chopped onions and garlic, water chestnut and some wasabi paste.Simple kan?..hahaha..Here comes the difficult part, spreading the tuna filling and folding it. To actually fold nicely and to be able to hold its form is something that i did a few times today. The first time i did it…hmm..doesn’t really look presentable ba, i look kinda chunky. Then i tried again, to cut it and trim the sides and to make it thinner. Yup, boleh the trick here is to thinly cut it pepper and never over spread the fillings. 🙂 Try it yourself. You might not like it..hehe..cause its so time consuming ba. This will definately cost a lot if i were to include this in my catering menu..hehe..sorry ar. 🙂 Since i’m not working today, so i guess i just give it a try lo. But, one thing for sure, the next time if i were to do this again, i’ll get myself bigger bell peppers :p easier ba to fold. Don’t you think so? Let me know if you really did this appetizer yeah? Enjoy!