Wednesday, 26 October 2016

Sher Ping Pancakes (adapted from Jamie's America)

Growing up in a Chinese family in Malaysia, I can confidently say we eat a lot of biscuits and pancakes; different forms of them. We have the sweet and we also have a wide range or savoury ones as well.

Today I am going to write about this little gem that caught my eye when I was browsing through the Jamie's America, a recipe book I manage to get my hands on during the Big Bad Wolf Sales this year. I have not had this particular one when I was growing up, but I sure did have something very similar before.

Looking at the recipe just brings out the kid in me. The reminiscence of those savoury snacks my parents used to get for us after their morning run to the market.

So I told Joanna, I really have to try this recipe. We then headed out to the market to get some ingredients for the filling and had a go at the recipe. However, we decided to change the filling to give it a twist of our own; inspired by the taste that we grew up with.

400g of mince pork
1 stalk of leek
1 spring onion
2 tablespoon or ginger and garlic paste (pound equal lengths of ginger and garlic cloves together)
3-4 leaves of Chinese Leaves
salt and pepper (to taste)
2 shot of whiskey
3 tablespoons of Shao Hsing wine

Pancake Dough
500g of bread flour
a few tablespoons of olive oil
about 15g of salt and a pinch or two of black pepper
enough water to combine the dough

Asian Spicy Sauce
1.5 tablespoons of ginger and garlic paste
5 tablespoons of fish sauce
1.5 tablespoons of honey
1 paddy chili (finely cut)
half tablespoon of Tabasco sauce
3 tablespoons of lime juice
water to dilute

Tuesday, 18 October 2016

Mushroom Risotto

Risotto is an Italian rice dish, usually cooked in broth to a creamy consistency. Rice was essentially introduced to Sicily, Italy and Spain by the Arabs during their rule around the Middle Ages.The flat and humid territories of Italy was found to have very favourable climate to grow these short-grain rice. Rice quickly become a staple all around Italy.

It is not very clear how did risotto came about, but a young apprentice by the name of Valerius is thought to be the creator of risotto and one that invented the famous Milan yellow risotto (Risotto alla Milanese). Valerius was supposedly tasked to work on the stained-glass windows of the Cathedral Duomo Di Milan in 1574. While he was working on the windows, the people at that time made fun of him and accredited the beautiful colours of the stained-glass to the saffron rather than Valerius himself. Valerius was furious. He devised comeback plan to play a trick on the people during his master’s wedding. He added excessive amount saffron into the rice dish during the wedding with the intention to ruin the dish and the festivities of the wedding. 

His act of retribution backed fire and everyone loved the risotto. There are also accounts that its actually Valerius team/apprentices that played a trick on him during his daughter's wedding. Whatever it is, we are glad someone played that trick. Risotto is indeed a lovely dish to have.

Now, there are a variety of risotto recipes. Just a quick search on the Internet, you will find all kind of recipes. Going back to our recipe today, here is a breakdown of it:


450g Mix of Swiss Brown and White Mushrooms (sliced finely)
2 Shallots (chopped finely)
1 cup of Arborio Rice
1 cup of White Wine
5 cups of Chicken Stocks
Extra Virgin Olive Oil
4 tablespoon of Salted Butter
Salt and Black Pepper
Chives (chopped finely)
2 handfuls of grated Parmesan Cheese
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