What to do with chicken flakes

Miso fried rice with chicken flakes
Miso fried rice with chicken flakes

HELLO! I have been out of action for a wee while. I’m still cooking and still shooting, but haven’t been posting and dropping a note or two to fellow bloggers out there. I have been busy with work, photo shoots and getting ready for my upcoming vacation to the U.S. of A to visit my beloved BF. After some hiccups, I managed to get 2 months off work starting this August. 8 weeks! I can blog everyday!

At the tail-end of my vacation, I will attend the 3-day International Food Blogger Conference 2013 in Seattle, WA (home to my blogger friend CottageGroveHouse.com) I am looking forward to Andrew Scrivani‘s food photography session. That will be the highlight for me, and also meeting food bloggers in person whose photography I adore (Savory SimpleDamn Delicious).

But what has this got to do with chicken flakes?

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The surest way to go to hell …

… is to try these sinfully gooey fudgy-licious brownies!

Dark orange chocolate hazelnut brownies
Dark orange chocolate hazelnut brownies

If there is something I enjoy baking over and over again, it’s brownies. It is so easy to do. No need to knead. Over-mixing is a no, no. Just fold wet and dry ingredients together, put them in the oven for 20 minutes and you’re done. After eating one brownie you can go to hell! I mean, they are so delicious because of all the sinful ingredients. Take sugar, for example. Two cups of sugar make 16 pieces of brownies. That’s 2 tablespoons of sugar per brownie! Add to that a cup of butter and 4 eggs. I also added half a cup of hazelnut chocolate spread. And a block of dark chocolate. Did I mention 2 cups of sugar?

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“Clean-out-the-fridge” challenge

Creamy squash soup, leeks and broccoli pie
Creamy squash soup, leeks and broccoli pie

A COUPLE OF WEEKS AGO, I challenged Seana from Cottage Grove House and Sandra from Please Pass The Recipe to come up with a recipe based on left-overs and anything we could find in the fridge that need to be thrown out soon. We called this “Clean-out-the-fridge challenge”. I like to avoid the term “cook off challenge” because it would make it a competition which it is not. This is mainly a fun way to share recipes based on a theme. I picked up a lot of tips from Sandra’s blog because she’s a master in the kitchen and Seana always uses the freshest ingredients that makes me jealous! Well, this time we used almost stale ingredients so check out their blogs to see what they have come up with.

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Can’t get enough mushrooms

Baked portobello mushrooms topped with feta, walnuts, sour cream, pesto, tomatoes, mint leaves
Baked portobello mushrooms topped with feta, walnuts, sour cream, pesto, tomatoes, mint leaves

MUSHROOMS AGAIN? I know! I just posted a mushroom recipe two weeks ago. This is the same recipe. Except that it got fancier with the added walnuts and mint leaves and more pesto. The nuts made a lot of difference. Walnuts and mushrooms are like husband and wife. They are meant to be together.

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Can’t get enough tofu

Five spice tofu with sweet and spicy sauce
Five spice tofu with sweet chili sauce
Silken tofu with tapioca pearls and brown sugar syrup
Silken tofu with tapioca pearls and brown sugar syrup

TWO TOFU RECIPES! Who likes tofu as much as I do? Like brussels sprouts, mushrooms and chicken livers (to name a few), you either love tofu or hate it. People who don’t like tofu don’t like its texture and its taste (or lack of it). But the trick is always in what you mix with it.

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Baked portobello mushrooms with herbed tomatoes, sour cream, feta and parmesan

Baked mushrooms with herbed tomatoes and sour cream
Baked mushrooms with herbed tomatoes and sour cream

IT’S ONE OF THOSE DAYS when an inspiration struck and you knew you just have to do it. Ahem, actually I was just cleaning out my fridge before stuff go beyond their expiration date.

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Minted pea custard with kawakawa

Pea custard with Kawakawa
Pea custard with Kawakawa

KAWAKAWA is my new best friend in the kitchen. After the discovery of this super plant in my garden, I have been experimenting with kawakawa. I mix it with anything I cook, bake or drink. I also challenged a fellow food blogger from the opposite side of the world (Seattle WA), lovely Seana of CottageGroveHouse.com, to a ‘cook-off’. Well, it’s not really a cook-off since we’re not competing at all. We wanted to present two dishes using the same main ingredient – PEAS, where she would use mint while I would use kawakawa.

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