Mushroom Bao

What're u bingeing? 你在吃什么?

stay in pink w d fungi

Students @Work

fully secured

awaits the steam bath

a fungi dress-up

a long wait for the rumbling tummies

Let's dive in

Mmmm.....soft and fluffy

"Cook as to how you like to eat it, join me if we share the same taste." PaulaCookingFingers

Workshops @ Palate Sensation

Tel: 65 64789746

yeast

2

Christmas Chicory butter cookies

What're u eating? 在吃什么?
吃不饱的.

Nobody say No to a cookie

Christmasy Spirits

Christmas carols

He who has not Christmas in his heart will never find it under a tree.

Roy L. Smith

Santa cookie jar

This jar is making its way to the plaza of St James' Church tomorrow morning, to be served as nibbles for the Ministries Fair. A prayer I've have "churned" in these sweeties that a chew of them send a magnetic current to the other hand not holding the cookie; to pick up the pen and pen their lovely names on the volunteers list. We'll see....

Baker takes five

From home to home, and heart to heart, from one place to another. The warmth and joy of Christmas brings us closer to each other.  Emily Matthews

Recipe:

250g salted butter
200g flour + adjustment if necessary
200g potato starch
1/2 tsp baking powder (optional)
150g fine sugar
1 egg 
1/4 cup each red and green sweeten chicory

1/2  tsp vanilla
1/2 tsp rum essence
1/2 tsp fruits flavour 

• Cream butter and sugar till very light  
• Add in egg in 3 go (avoid curdling) and blend well
• Add vanilla and fruit essence
• Lastly combine the flours and chicory with butter mixture
• Form a smooth non-sticky dough and put it plastic bag.
• Rest dough at least one hour, best overnight in fridge (allows flour to fully absorb the butter n egg).
• Use ice-cream scoop to shape the cookie 
• Flatten the top with a fork.
• Bake in hot oven 150 degrees
• When see a tiny tinge of goldeness (around 10 mins), turn off oven and leaves cookies in oven till they are golden colour. This ensures a crunchy top that lasts.
• Total baking time - about 15 minutes...Easy peasy!

food quote:  Cookies are made of butter and love. ~Norwegian Proverb

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

cookies

0

Moscato Barley Miso Baked Salmon

要吃要吃好

A non-carb prescription

Today is the commemoration of my pledge to abstain from starchy food at the last meal of the day, so as not to compromise the calories reserve for the crunchies and munchies on  the have-to-eat list. Hunger before bedtime would be knocking and can a be tormenting experience. Therefore, a shift to a double intake of vegetables and a juicier thicker meat or fish is an inevitable decision. I took a few more minutes than usual to cook the salmon today. To keep the fish moist, I placed a metal plate of hot water at the bottom level of the oven during baking and not to waste the marinade, pour it over the vegetables. See in picture, the flakes are still beautifully intact and so inviting.

An early morning stroll to the fishmonger bagged these fresh salmon, close to a catch from the sea an hour ago. They were calling to you to pick them up....a wisey buy.

a winning combination

Firstly, the salmon was marinaded with one-third cup pink moscato (leftover in fridge) in the morning, followed by a rub of seasalt and a dash of black pepper .

Smear the salmon skin and the sides with barley miso before baking gives a right perfect saltiness to taste and aroma. Some roughly chopped garlic would make it even more delectable.

 Place the salmon on the vegetables ( any of your choice) and bake them at 200 degrees for 15 mins.

mambo jumbo platter

food quote:   It's so beautifully arranged on the plate — you know someone's fingers have been all over it. ~Julia Child

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

seafood

0

Panfried Mung bean glutinous cakes

What're u eating? 在吃什么?

吃不饱的. 想当 Hollywood 明星

A hungry gourmand's breakfast 

An unspeakable gem, originated from Vietnam which took me almost a lifetime to discover...what a pity all these years!  Before a late night slumber after final touch of Bahn Mi post, I soaked some mung beans and glutinous rice in preparation for another day of vietnamese indulgent specialities in the kitchen.  At crack of dawn, the tweeting bird was already chirping in her culinary sanctuary in anticipation of a yet-to-tread breakfast.

A mix of the soaked grains with some sugar, coconut milk, a pinch of salt and a leaf of pandan gets the fire steaming on the way. Fifteen minutes of patience is all I asked for and the hot soft grains are  ready for the pounding process.  Preferably leaves some grains wholesome...a chewy good bite sensation.

Next oil hands with some peanut oil and roll them into balls. Panfry these mung beans balls on low fire in a hot non-stick pan, and be sure to leave a gap between them.

expect the unexpected

slow fire fry....all things difficult before they become easy

When they are nice golden light crispy on the surface, you know it's time to devour these insanely delicious petite rice cakes.  What a beautiful morning to start another agonising busy saturday ! In the next batch, I shall stuff these sticky cakes with some spicy chicken filling, so hang around.

Recipe ???..just agaration ( to one's delight)

Workshop available @ Palate Sensations Singapore 

tel: 65 64789746

food quote:  人一走，茶就凉: “The tea cools down as soon as the person is gone.”  The relationship with somebody will no longer exist when the person becomes unimportant or useless.
Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

snacks

0