Pan Seared Wagyu Beef with Red Wine Sauce
香煎和牛扒自制红酒酱
Met up with my ex-colleagues today at Wok Palace and ordered again the Hor Fun 河粉. We all love this dish especially. The seafood were fresh and had first time there Dim Sum with my old friend Chris. They also serve the Classic Roast Duck, Crispy Roasted Pork, Char Siew in Honey Sauce, Braised Beef Steak with Kale, Stewed Chicken Soup with Ginseng and Conch Head 经典烤鸭 脆皮烧肉 蜜汁叉烧 红烧牛肉扒羽衣甘蓝 人参螺头炖鸡汤 点心. This time around my friends ordered the Pan Seared Wagyu Beef with Red Wine Sauce 香煎和牛扒自制红酒酱 and next post I will post about it.
Wok Palace, 玉品轩 website: https://www.wokpalace.com.sg/
11:09 PM
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Nothing brings people together like good food!
As the saying goes, we are brought together by good food. Healthier food is a better choice this Thanksgiving, and we are truly inspired by this to launch the "Deelish Vegan Box".
6:08 PM
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Made these English Muffins for breakfast this morning. This is a "no knead" and "no oven" recipe, super easy to make by following "Bigger Bolder Baking"'s recipe.
Gemma also gave great tips on how to make delicious English muffins: for example, by using half wheat flour and half all-purpose flour. I didn't use half wheat today, but perhaps in the next batch. Looking at how well received this first attempt at English Muffins, I am pretty sure I will make them again! Today, I halved what the recipe called for in the ingredients and tried the original way to savour these with margarine. They turned out so fresh and yummy!
Next version was with Peanut Butter, that flavour worked great too! Another great tip is that: if I have had made these during my time while I was living in Estonia, I will probably heat up the oven and turn it off after 5 minutes. Then, leave the oven door open, and hold it slightly ajar with a wooden spoon, to create a warmer kitchen environment inorder to help the dough proof in a cold climate cooking environment. I am absolutely sure these muffins taste great with a warm cup of beverage like coffee in the Fall or Winter seasons.
My husband ate about five muffins at a go! It was "that good"! So in the ingredients, I used regular milk and some butter. I think for vegan English Muffins, you can substitute it with dairy-free milk and some coconut oil, which I think the end product will smell great too! As far as I know, these can also be baked and might be different texture than frying them in a non-stick pan.
The other tip given by Gemma is to coat the top and bottom with fine cornmeal. This will create a crispy textured crust. I do not have cornmeal in my kitchen though. There are also storage tips, as we finished the whole batch at one go! I didn't use it. Haha, so in case you have leftovers, you can wrap them and freeze (up to eight weeks! geez). Then defrost them at room temperature and give it a toast, and then you're ready to go!
I made these muffins last night before I go to sleep, so it was only given 9 hours of fermentation. It is recommended to give it an 18 hour fermentation period and leave in the fridge for three days! However, I think there might be too much alcohol smell due to the yeast and climate here in Singapore. So I guess 9 hours is sufficient. Once again, Thank you so much Gemma for sharing your recipe!
Servings: 8 English Muffins
2 1/2 cups (350g) all-purpose flour
1/4 teaspoon instant yeast
1/4 teaspoon salt
2/3 cups (142ml) milk
1/2 cups (115ml) water
1 tablespoon butter
2:04 PM
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SALMON AVOCADO ROLL
Rainbow roll is a type of uramaki sushi roll filled with cucumber, avocado and crab stick. It is prepared with multiple types of fish, most commonly tuna, salmon, white fish, yellowtail, snapper, and eel. Rainbow roll is quite similar to the California roll, with the addition of tuna, salmon and avocado.
2:04 PM
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Made this quesadilla with a store bought flour tortilla wrap. There are other options for the base wrap such as corn or wheat flour tortilla wraps too. However, today's version is just flour. I filled it with shredded Cheddar cheese and this is just one of the most usual ways before placing it on a grill, the main idea is to melt the Cheddar cheese. You can also see that I have added red bell peppers, yellow bell peppers as well as green capsicum. All of these fresh bell peppers are best served diced. On top of lettuce (which I have shredded), topping it with Jalapeno and cherry tomatoes are a must! The mixture of spices included oregano, freshly ground pepper, some chili flakes and garlic granules. Then after assembling, they are cooked on a griddle with a dash of oil til light golden brown. This is rather a single tortilla version (as a full quesadilla involves two tortillas filled with all the toppings and fillings in between). This version is made with one tortilla wrap, folded into a half-moon shape.
Ingredients:
Large flour tortillas
2 Tablespoons olive oil
2 1/2 cups grated cheese (Lactose Free Cheddar in this case)
2 pounds skinless chicken breasts (minced)
Oregano, Salt and pepper
2 Tablespoons taco seasoning mix
1 medium onion, slices
Green bell pepper, seeded, diced
Red bell pepper, seeded, diced
Yellow bell pepper, seeded, diced
Butter for frying
Pico de Gallo (Cherry tomatoes, red onions, fresh cilantro leaves, Jalapenos, lime, salt)
Steps: Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the minced chicken with salt, pepper and taco seasoning. Add the minced chicken to the skillet and saute over medium-high heat until done. About 8 minutes. Remove from the skillet and dice into cubes. Set aside.
Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a little 'burnt' areas. Remove and set aside.
Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve with Pico de Gallo.
Pico de Gallo:
Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro. Slice the Jalapeno in half. With a spoon, scrape out the seeds. For more 'kick' and heat, leave the white membranes. Dice the jalapenos finely or roughly depending on your preferences. Place all in a bowl. Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined.
2:01 PM
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I was hunting for the best Buttermilk Marinade recipe to make the best fried chicken ever and found out the following: Martha Stewart’s recipe uses only half cup of buttermilk when the normal was 2 cups. The Southern-style is added with a tablespoon of Dijon mustard (this is the only mustard I liked by the way). Pepper is a must, so either ground black pepper or crushed peppercorns are added. Other spices like cayenne pepper or ground cumin, baking powder, flour, garlic powder and onion powder. Martha adds chopped chives, lemon or lime juice, lemon zest, dill while Nigella adds bruised skinned garlic and maple syrup. Martha’s version has more chopped garlic. How would your version of Buttermilk Fried Chicken marinade’s recipe be like?
8:20 AM
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