FOODlog #428: Preserved Vegetables Chicken & Broccoli I prepared dinner again last night for our staff meal and I cooked another dish of my mum's. I made stir fried chicken with Chinese preserved vegetables. These vegetables are slightly salty and sweet and flavors the chicken and gravy. I marinated the chicken with soy sauce and some chicken stock then I stir fry the chicken with oil and the preserved vegetables together with a red chili that I sliced. This is to give it…
FOODlog #429: Vietnamese Food Takeover Had an event last Sunday at the bar that I work at. It was a Vietnamese themed bar takeover where there were 3 bartenders from Vietnam that came. When there are bar takeover events, I and the kitchen team will have to come up with dishes that are from the country the bartenders are from. So this round I needed to come up with some Vietnamese food specials and I came up with 3 dishes for this event. Bò Lá Lốt This is a mini wrap of beef…
FOODlog #430: Fried Kuey Teow (Char Kuey Teow) Every week on Fridays and Saturdays, we have 2 meals provided which we'll have to cook dinner and a late night supper. This time it was my colleague's turn to prepare supper since I did the dinner. She made fried kuey teow for the supper that was really satisfying and delicious. 'Kuey Teow' are flat rice noodles which can be used like any other noodles whether it'd be in soups, mix with sauces, or in this case for our supper,…
FOODlog #431: Soy Sauce Chicken & Mushrooms My kitchen colleague is still on her holidays so I'm assigned for all the staff meals while she's away. Yesterday I cooked a simple Chinese dish of chicken with mushrooms and a stir fry vegetable dish of pea sprouts with garlic. For the chicken, I started with marinating chicken drumsticks with soy sauce and oyster sauce. While the chicken was marinating, I prepared the rest of the ingredients which is the mushrooms. I used dried…
FOODlog #432: Steamed Rice Paper Prawn Roll I recently saw a 'Chee Cheong Fun' recipe hack that uses rice paper as the skin to make these prawn rolls. The traditional way of making this dish uses freshly made rice flour skins as the wrap so this was an intriguing way to fast forward the process. So I tried it and it really works! Not exactly the same but similar enough and turned out real good. First off I prepped and marinated the prawns. After they are devained and their…
FOODlog #433: Indian Inspired Feast One of my favorite cuisines to cook is Indian food. Made this Indian feast a few days ago for our staff meal. I made 4 different items and I must say went above and beyond what I normally cook for staff meals. But I must say the protein dishes were the easier dishes to cook and the Paratha and Palak were fairly time consuming. All in all, I had lots of fun making this meal and the end result was really delicious! Potato Paratha I started…
FOODlog #434: Miso Chicken & Pak Choy One of my favorite ways to cook chicken breast that's juicy, tender and full of flavor is by using the oven. Its so easy and retains all juiciness with no fuss. Cooked this Oven Baked Miso Chicken Breast with onions and carrots and paired together with some simple stir fry baby Pak Choy with garlic and Miso. I used red and white miso to marinade the chicken then roasted it at 250 Degrees for 8 minutes. You'll need to butterfly the…
FOODlog #435: Ebi Katsu Sando Another event has ended and this time it was a Japan inspired themed menu. Here's one from it that I put together: Ebi Katsu Sando Prawn Katsu sandwiched between matcha shokupan together with a pear and cabbage slaw with pistachio and furikake, laced with sweet and savory okonomiyaki sauce. **How I came up with this item for the menu?** From my previous work at a cafe, I used to make Sando sandwiches everyday. So I used some inspiration from…
FOODlog #436: Sake Steamed Mussels Continuing from my previous blog post, another dish that I made for the recent event at the place I work at was Sake Steamed Mussels. These are locally farmed green lip mussels that taste so amazing! They are fresh, clean, and has a crisp texture to it. All it takes is just a cooking of 30 seconds and it's ready to be enjoyed. For this dish, I cooked it together with sake that gave it a nice aromatic sweetness as well as contuining with the…
FOODlog #437: Beef Bulgogi I've made bulgogi a handful of times but this has to be the easiest one I've made to date and equally as delicious as always. This time it was made extra easy by using my new Ninja Multicooker that has a pressure cooking function. I started off with marinating beef that I sliced thinly. The marinade is a typical bulgogi marinade of onions, pears, garlic, and ginger. That's for the aromatics. For the sauce, it's soy sauce, oyster sauce which is…
FOODlog #438: Beef Stew Cooked beef stew with roasted Broccoli and some mash potato balls for our staff meal tonight. Used my Ninja Multicooker pressure cooker function to make it. Only took 45 minutes to cook and the beef was fall apart tender. I started off by marinating the chunks of beef with soy sauce and Worchestershire. I added in some corn flour so that it helps to thicken the stew as it cooks in the pressure cooker. For the vegetables, I simply used a mirepoix…
FOODlog #439: Turmeric & Coriander Beef My colleague cooked dinner for tonight and she made some delicious Turmeric and coriander seed cooked beef. She used the new pressure cooker that I was gifted by Ninja and it only took 40 minutes to cook. We used beef rump to make this dish and what should take over 2 hours to cook for the beef to be tender, it took less than half the time. She simple marinated the beef with salt, Turmeric powder, and coriander seeds. It's then dumped…
FOODlog #440: Chicken Kebab & Salami Wrap Made one of my go-to recipes for our staff Supper - Chicken Kebab Wraps I've made this once before but this time I used some different seasoning to season the chicken. I used a jerk seasoning that has lemon, chilies, and loads of other herbs and spices together with caramalised onions and garlic and mixed it in with my chicken mince. These are no-skewers kebabs which I simply shaped them into kebabs and oven roast them. For the wrap…
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