Some of my favorite recipes from all over the world

Wednesday, February 28, 2018

Chicken Katsu Curry


  • Curry sauce
  • 1 onion
  • 2 medium carrots
  • 4 cloves of garlic
  • 1 bay leaf
  • 2 tbsp plain flour
  • 1 tbsp curry powder
  • 500 ml chicken stock
  • 1tbsp runny honey
  • 1tbsp light soy sauce
  • 1/2 tsp garam masala
  • Chicken
  • 4 chicken fillets
  • 1 egg
  • plain flour
  • breadcrumbs


For the curry sauce: Chop 1 onion, 2 carrots and 4 cloves of garlic and sweat in 1tbsp olive oil for 20 mins until soft.

Stir in 2 tbsp plain flour and 1tbsp curry powder, cook for 1 minute. Add 500ml chicken stock, 1tbsp runny honey, 1tbsp light soy sauce and a bay leaf, cover and simmer for 20 minutes.

Remove bay leaf, add 1/2 tsp garam masala. Blend (the sauce should still be lumpy)

For the chicken, cut into escalopes and bash with a rolling pin. Dip in flour, then egg and finally cover in breadcrumbs (put in fridge for about 30 mins). Put in the oven for about 25/30 mins at 180 degrees until golden and cooked through.

Remove chicken from the oven, slice into pieces and place on a bed of rice and pour sauce over the chicken (enough to cover but not drown it).

Sunday, February 11, 2018

(3) Chinese-Style BBQ Pork Belly Rice Bowl I Seonkyoung Longest - YouTube

Chinese-Style BBQ Pork Belly Rice Bowl I Seonkyoung Longest

Step up your lunch game with a bowl of rice topped with smoky, rich, tender pork belly.

For char siu (BBQ pork):
5 green onions
6-7 cloves garlic
5 thin ginger slices
1/4 cup Shaoxing wine or dry sherry
1/4 cup light soy sauce
2 tablespoons dark soy sauce
2 tablespoons hoisin sauce
1/3 cup honey
1 teaspoon Chinese five spice
1 tablespoon red bean curd or yellow bean paste
1 pound pork belly
To serve:
Warm cooked rice

1.) In a Ziploc bag, place all ingredients for char siu and close tightly. Massage to evenly coat pork belly with marinade. Place in a bowl or on a plate and marinate in the refrigerator for at least 2 hours to overnight.
2.) Preheat oven 425°F.
3.) Line a large baking dish with aluminum foil (I recommend a 4-quart roaster, about 3 inches deep). Pour everything from the Ziploc bag into the foil-lined baking dish. Turn pork pieces fat side up and spread ginger, green onion and garlic pieces around.
4.) Roast uncovered in preheated oven for 1 hour, or until pork belly is fully cooked and tender.
5.) Remove from oven and let rest for 15-20 minutes in baking dish before slicing. Meanwhile, get your rice in a serving bowl and chop the chives.
6.) Slice char siu thinly and place top of rice. Sprinkle with chopped chives and enjoy!

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Thursday, January 11, 2018

Winning Pancake Recipe (Bazaar style) - South African Magazine

Real Bazaar style pancakes and yes, your reading correctly, there is vinegar in the batter. The vinegar ensures that the pancakes are not rubbery .

The longer the mixture stands for, the better the it is.

I make my mixture usually in the morning and leave to until tonight for baking. The mixture can be stored in the refrigerator for up to 1 week.


  • 3 x 250 ml cake flour
  • 3 large eggs
  • Oil 175 ml
  • 25 ml vinegar
  • 3 ml Salt
  • 15 ml Baking powder
  • 4 x 250 ml water
  • cinnamon and sugar.
  1. Beat the eggs until light and fluffy.
  2. Pour in cooking oil, vinegar and salt and beat well again.
  3. Add flour and whisk .
  4. Put baking powder in last and beat for another 1 minute.
  5. You add the water after whisking the batter until it has the right consistency, if it is to thick add more water.
(Remember:  The longer the mixture stands for the better the mixture is.

I make my mixture usually in the morning and leave it until tonight for baking. The mixture can be stored in the refrigerator for up to 1 week.)
To ensure your frying pan is clean, rub well with salt to clean the surface.  Heat the pan over moderate heat, then wipe it with a oiled kitchen towel. Add some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
Add cinnamon and sugar or any filling you prefer.
Enjoy    ♫

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Saturday, October 07, 2017

Best BLT Sushi - How to Make BLT Sushi

One fusion food that is definitely worth trying.


  • 10 slices bacon
  • 2 tbsp. mayo
  • 1 c. chopped tomatoes
  • 1 c. shredded romaine
  • kosher salt
  • Freshly ground black pepper


  1. Preheat oven to 400º. On a large baking sheet with a wire rack placed on top, line 5 slices bacon side by side. Lift one end of every other bacon slice and place another bacon slice on top of the lifted pieces. Lay the slices back down. Next, lift opposite bacon slices back and place a bacon slice on top. Lay the slices back down. Repeat the weaving process until you have a bacon weave of 5 strips by 5 strips.
  2. Bake until cooked but still pliable, 20 minutes.
  3. Pat bacon weave with paper towels to drain fat and transfer to a piece of saran wrap (helps for rolling!).
  4. Spread a thin layer of mayo on top of bacon weave, then top with tomatoes (keep them on the bottom 1/3 for easier rolling) and romaine. Season with salt and pepper.
  5. Starting from the bottom, tightly roll, then slice.


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Monday, September 11, 2017

Best Zucchini Grilled Cheese - How to Make Zucchini Grilled Cheese

Zucchini Grilled Cheese
Zucchini is so the new cauliflower.


  • 2 c. grated zucchini
  • 1 large egg
  • 1/2 c. freshly grated Parmesan
  • 2 green onions, thinly sliced
  • 1/4 c. cornstarch
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for cooking
  • 2 c. shredded Cheddar


  1. Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan, green onions and cornstarch. Season with salt and pepper.
  2. In large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
  3. Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
  4. Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.
  5. Repeat with remaining ingredients. Serve immediately.

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Wednesday, April 19, 2017

The MeatMen - Your Local Cooking Channel

Braised Pork Belly (Dong Po Rou) – 东坡肉

Another traditional braised dish, braised pork belly is also known as dong po rou in Chinese. The origins of this dish comes from Song dynasty poet Su Dongpo, who accidentally invented this during his years of exile.
History aside, the key to making this oh-so-delicious is the use of a good pork belly! The fats are kept tender when you simmer it over long periods of time, thus creating that melt in your mouth texture that’s not found anywhere else – a reward for your patience in cooking. For our simple recipe, we used rock sugar and cooked it in a claypot to produce an even more tender taste!
So get cooking with this simple to make recipe, and taste the flavors of melt-in-your-mouth meat!
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  • Servings: 4

  • Time: 2 hr 15 min

  • Skill: Easy


  1. 1 kg pork belly (square)
  2. 50g ginger
  3. 50g spring onions
  4. 1 cup light soy sauce
  5. ¼ cup dark soy sauce
  6. 1 cup chinese rice wine
  7. 60g rock sugar (adjust to preference)
  8. 1 litre water (or more to cover the pork belly)
  9. 1-2 tbsp cornstarch solution
  10. Fresh coriander for garnish


  1. Cut 50g ginger into slices
  2. Cut 50g spring onions into half lengths
  3. Cut and divide 1kg of pork belly into 4 squares
  4. Blanch pork belly in boiling water for 3 mins
  5. Remove and set aside
  6. Place spring onions on the base of a claypot
  7. Lay ginger slices on top
  8. Add pork belly skin side down
  9. Add 1 cup light soy sauce
  10. ¼ cup dark soy sauce
  11. Add 1 cup chinese rice wine
  12. Add water until it slightly covers the pork belly
  13. Add 60g rock sugar (adjust to preference)
  14. Bring to boil, then cover and simmer for 2 hours on low heat
  15. Halfway through flip pork belly to skin side up.
  16. Once done remove pork belly from claypot
  17. Add one cup of braising liquid from the claypot to a wok
  18. Bring to boil and thicken with 1-2 tbsp of cornstarch solution
  19. Drizzle sauce over pork belly and garnish with fresh coriander

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Tuesday, July 19, 2016

Summer at 17°C Cafe at Connaught Avenue, Cheras: Cafe review - EatDrink

Summer at 17°C is as cheery and charming as it name suggests; springing up in Cheras’ Connaught Avenue, this is a bright suburban cafe that boasts a cool vibe and smart, fun ideas on how to entice and engage customers. No winter of discontent here.

1. Summer at 17
2. Summer at 17
3. Summer at 17


The cafe’s team, with a kitchen led by chefs Brandon and Ming, has come up with a creative selection that strives to exuberantly showcase something for every palate. For balanced, hearty meals that pair poultry with baked pastries, potato wedges and salads, check out Mr Quacker, loaded with savoury slices of smoked duck well complemented by a fruit-and-nut dressing (RM19), or the Summer Asian Chick, which features a satisfyingly succulent chicken chop in an Oriental sweet-sour sauce (RM19; this would work better though without the unnecessary cheese). Thumbs up for Summer’s very reasonable prices.
4. Summer at 17
5. Summer at 17


Pastas are also worthwhile here – we sampled two Asian-inflected seafood spaghettis, both of which proved encouragingly tasty. Pan-fried prawns come soaked in a salted egg yolk sauce that’s rich and flavoursome (RM18; we happily devoured every bite of this addictive preparation), while the squid surfaces with kam heong paste in a sufficiently competent recipe (RM17).
6. Summer at 17
7. Summer at 17


For folks seeking full-fledged restaurant fare, there are some dishes of solid ambition. We’ll endorse the beef stew, with plenty of tender, robust-tasting chunks of meat rounded out with creamy mashed potatoes and fresh mixed veggies (RM19).
8. Summer at 17


But the pan-seared dory fish with baked portobello and salsa, surrounded by a moat of pumpkin sauce, requires further tweaking, since the flavours fall short of successfully complementing each other (RM22).
9. Summer at 17


Desserts are a highlight for youthful patrons and the young-at-heart: Top temptations comprise Hong Kong-inspired egg waffles with various Asian twists. The waffles emerge warm and dense, crowned with possibilities galore, such as aromatic matcha ice cream, red bean paste and white chocolate flakes (RM18; a mellow medley that’ll suit fans of Japanese dessert nuances) or luscious gula melaka ice cream, almonds and coconut flakes (RM18; we prefer this combo for its punchier tropical dynamics).
11. Summer at 17
10. Summer at 17


Beverages also preserve a sense of playful themes; the cafe takes pride in refreshingly chilled sweet drinks like the Cooling Breeze Soda (RM12; apple, cucumber and lemon juice), Summer Lilikoi Tea (RM11; passion fruit, lime, mixed tea) and Go Bananas (RM12; essentially a textured, banana-laced ice latte).
12. Summer at 17
Coffee and hot chocolate are available too, most notably a floral concoction that seems certain to captivate the camera. Many thanks to the Summer at 17°C team for warmly having us here.
13. Summer at 17
14. Summer at 17

Location & Details

Summer at 17°C Cafe
A-G-1, Connaught Avenue, Jalan 9, Taman Bukit Cheras (Opposite Econsave Len Sen), Kuala Lumpur.
Tues-Sun, 11am-7pm.
Tel: +603-9107-9797

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Friday, July 15, 2016

10 reasons to go to Taman Cheras

10 reasons to go to Taman Cheras
Photo: Kong Wai Yeng
The greatest thing about Taman Cheras, also known as Yulek, isn’t the food. That sounds almost blasphemous, but what really defines Yulek is the decades-old rumah pangsa – the four-storey, walk-up flats. The buildings are structurally angular, but the battered walls are carved out in pretty geometric patterns. Inside, houses – separated by a skylight crisscrossed with clotheslines – huddle tightly together along a sprawling, sun-kissed corridor. Their balconies, cluttered with plants, bird cages or shoes, tell better stories: The retro grills frown disapprovingly on the new crop of whitewashed shops; while their inhabitants – like live exhibits on display – dawdle around, stealing a nap, reading or clipping their nails. We’re all just participating in their daily lives. 

Photo: Kong Wai Yeng 

In general, the neighbourhood is clumsily conceived. Shops are scattered in a casual disarray; you never quite know which junction to turn but they mostly lead to the wet market – a cacophony that vibrates with life. The emblematic Yulek resident is a fast walker and an even faster talker; one who can haggle as effortlessly as he or she can skedaddle. 

Parking here, of course, is a nightmare (hello, this is Cheras). Tempers flare, people swear. But all these will be forgotten when a steamy bowl of pork noodles is brought right in front of you. Hold on, did we mention that it takes at least 35 minutes for your pork noodles to arrive? Well, good luck. 

Drink this

Tong sui 
Photo: Kong Wai Yeng 

Snow beer from Restoran 2008. It’s just chilled beer poured into a frozen glass. But because the glass is so cold, the beer foam crystallises into icy flakes, which gives the drink an ice-blended texture. 

The tong sui from Poon Kee stall on Jalan Kas Kas 2 (only available at night). If all peanuts aspire to be toast toppers, the peanuts at Poon Kee want to be in a soup, especially in a sweet and thick fa sang woo

Eat this

Pork noodles 
Photo: Kong Wai Yeng 

A bowl of pork noodles, laden with offals, minced pork, fried pork lard and a poached egg, is all yours at Restoran Kui Lam… if you can wait. 

There are two lam mee shops in Yulek; make sure it’s Cosy Corner. The noodles bear similarities to the one at May King in Pudu. That’s because the owners are sisters. 

Salted egg crab and beer pork ribs at Hau Kee. For cheaper dai chow fare, go to Wai Kei across the road from 7-Eleven – they make excellent salted fish fried rice. 

Do this

Taman Cheras wet market 
Photo: Kong Wai Yeng 

Old comic books and childhood games coexist nostalgically at Kedai Buku Wah Heng. Rent a copy of ‘Slam Dunk’ at just RM1. 

The thriving wet market offers a wealth of local ingredients but what also impresses is the variety of food stalls surrounding it. 

One of the best apam baliks in town can be found at the night market (every Thursday). The only version that can unseat this longstanding contender is the apam balik at Taman Segar’s night market, we think. 

Taman Cheras food street 
Photo: Kong Wai Yeng 

If you only do one thing... 
The food street in front of 7-Eleven. The best places to dine are the little street stalls that each do one thing particularly well. And these are veterans who have been cooking more than half of their lives. Never question the additional drizzle of lard oil or an extra fishball – they know what’s good for you.

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