Cooking Recipe: Miso Lamb Chop & TGIF

Happy Good Friday everyone!!! What will you all be serving at the table or for family lunches or dinner? For today's post, I am afraid my mind is running dry (metaphorically speaking) right now. I was sure I had lots to share, but suddenly I am left realising that I may not have that much to talk about after all.

Here's another photo I like to share with you and add to my TGIF post.. I love Peonies, and this was taken back in 2008 at Quilin, China. There are quite a number of botanical gardens in Quilin, and this Peony was calling out to me that very fine morning, greeting me with it's beautiful pink. I suppose it might come as no surprise I do adore the colour pink ;). Looking at this photo right now, brings me a sense of calmness.

Oh! apart from that, I am ultra excited to announce that I will be attending Russell Peter's show this coming May, 2012. If you have heard of him, he's an ultra funny stand up comedian. If you don't know who he is, try to Google him up or try to look up for some of his shows which are uploaded onto YouTube. Be sure to watch it with a light heart.

For recipe: Click on image

Now, how can I leave you without a recipe right? Over the last weekend, while I was away in another state, I  tried some miso marinated beef and lamb for lunch at the hotel we were staying. That was my first time having meat marinated in miso. That very moment sparked some fireworks in my brain. The meat was just so tender and extremely delicious. It got me thinking about it non stop and all I wanted to do was to try recreating this dish. So for tonight's dinner, I cooked my family my own concoction of Miso Lamb Chop which was served with simple potato rosti and kani salad. This recipe is perfect for any barbie session, and it's perfect for beef too.

Have a good weekend peeps and I will be back with new exciting recipes!! Stay tune okay.. 

xx

Cooking Recipe: Baked Parmesan Herb Crusted Pork with Cold Potato Salad and more Awards!!

First of, this has been long overdue. I have not been able to find a perfect post to squeeze the Awards in. Stephanie from Eat. Drink. Love, who I completely adore her blog has been a real sport. She has countless time gave me really sweet compliments too. And now to add to the list, she has given me three awards. There were two awards where I received from a sweet dear foodie friend Elisabeth. The awards were "Stylish Blogger Award" and "Sisterhood Blogger Award". Now I get to add a new one to my belt, "7 Facts Blogger Award". I appreciate that Stephanie, if you're checking out my post anytime soon.

Also Elisabeth at Food and Thrift Finds has given me a shout out in her Fudgy Brownie post. Gosh, you ought to check it out. It's heaven I tell you. YummmmMMmm.. All I could think of was all the chocolatey goodness.

By the way, have you ever been in a position where you don't know what to cook for lunch or dinner? I know I have. And then the very next moment you get an "A-HA" moment? Once more peeps, I'm cooking without a recipe. In my very own attempt to eating healthier, I decided that any meal of mine have to be bursting with flavours. So the flavours I put together in this dish is what I usually have stored in the pantry.

Now I'm no diet queen nor do I classify myself as a complete health freak; however I do think of what I put in my mouth. As much I LOVE food, and do allow myself to treats, I try to avoid anything that is deep fried as much possible. Okay maybe the best is buttermilk fried chicken [slurps] and for that I will give in to it or some others like doughnuts too [slurps again].

For recipe: Click on image + Zoom

Today, I've been dying to share with you my very own simple Baked Parmesan Herb Crusted Pork served with home-made cold potato salad. Something so simple and bursting with flavours. Also, you could save some baked Parmesan herb crusted pork aside and have them for another meal. This baked pork is good to serve as a sandwich too. Have a ciabatta, spread some mix honey dill mustard and light mayo with squeeze of lemon juice, then couple dash of Tabasco and serve in on a bed fresh of lettuce.

For the pork meat, I got the butcher to cut me a good lean part. Instead of frying where the natural juices of the port will get dried up; I've decided to cover my pork with a crust, pan sear them on each side and bake it in the oven until the pork is cook thoroughly. This way, the pork stays juicy and tender. Till then!!

P/S: This recipe works well on lean chicken breast, chicken fillet, beef or on lamb too. I apologise for a Non-Halal post here.
xx

Cooking Recipe: Grilled Juicy Lamb Burgers served with Homemade Pickled Cucumber

It was time for us gals to have some catch up, unwind and enjoy some summer treats. I thought, let's have a complete meal. So,I've prepared a 3-course meal and served the ladies with my very own refreshing Orange-Lemonade.

For recipe: Click on image + zoom

Plus I don't think my friends ever tried my home made juicy lamb burger patties. The last time I made them were back in uni-days just for myself.. What can I say, I can be a glutton.

To do some justice to my cooking, I will break down my recipes to a couple posts or so? Hopefully to get you coming back for more? Hehehehe.. [ooopsss.. I think I've just shared with you my "evil" plan]

First stop, I will showcase you my lamb burgers served in a fresh sesame bun, layered with melted mild cheddar, saute white and brown button mushrooms and top with my own homemade cucumber pickle. My juicy lamb burgers will be served with baked shoe string fries with homemade aioli dip. Do I sense some drools ;p? After all a burger's best friend will be Mr Fries. Till then folks!!

xx

Cooking Recipe: Momsie Shepard's Pie

For recipe: Click on image + zoom

To me, my mom makes the BEST Shepard's pie ever. Why? That's because she cooks without a recipe. I think it runs in the family as I tend to cook without a recipe and trust my own instincts and taste.

Momsie Shepard's pie is what I had growing up. It was always once in a blue moon meal, and depends on what we had in the pantry and fridge. That is why till this day the flavours are locked in my head. I do not tell my mom enough; but I adore my mom's cooking to bits; I idolised her.. and in my eyes she is the celebrity chef. However, these days she has handed over her hat to me in preparing certain type of cuisine. Apparently I'm now the master chef of western cuisine. Talk about pressure. I like to think I'm still growing and there will always be room for improvement.

Okay I will try to break down the recipe as much I could, however the balance of flavours in this one pot meal is crucial in my opinion. The key elements in a Shepard's pie is the gravy cooked together with the meat. The tomato puree must not be overly sour and if there are carrots involved, it should not be over cooked and turns mushy when baked in the oven and if possible no lumps in the mashed potato. Also herbs, really gives you an aromatic tomato puree.

The balance of texture should give you a delicious moist cooked meat [not dry] drenched in the right amount of gravy, some bite and crunch to the carrot and to bind them all together, a rich mashed potato top with some mozzarella baked in the oven till melted and golden brown. Serve warm and enjoy!!