Yor Ryeter

Posts Tagged ‘Cooking’

[1: 1,331 of 10,000] The Beginning Of A Culinary Experiment Or An Elementary Learning

In Journal on July 26, 2014 at 10:14 PM

One of the reasons my sissy and I are willing to move to a new apartment is to find a completely bare kitchen so I can buy her an oven. She promised that she will make our apartment smelling so sweet with lovely cakes and delicious muffins.

The first attempt is an Ina Garten’s version of Baked Macaroni. It looked promising from the oven, it turned out just fine but looking fab with the red Staub pot, but I got to admit that I need another round of attempt. Life is nice and filled with new things to learn (like if you say pre heat the oven, how long does that take?) and experiment (use another type of cheddar instead of the suggested extra sharp cheddar, which we didn’t find).

Siemens Oven

[1: 880 of 10,000] Ode to Cooking #4

In Photo on December 30, 2012 at 12:00 AM

My first ever attempt to make a Lamb Biryani. It was blazing hot! Not the very good taste kind of hot but it was too spicy!!!

Next attempt would be tamer and more of my taste and right kind of Filipino-Chinese blend. Good bye ridiculously added quantities of Chilis, Chili Flakes, Saffron, Turmeric and Ginger.

Lamb Biryani

[1: 879 of 10,000] Ode to Cooking #3

In Photo on December 29, 2012 at 12:00 AM

I am half Chinese. I love Noodles.

The greatest compliment I received is having to cook one that tasted like my Mum’s. My mum makes the best tasting Stir Fry Noodles and to be compared with her is surely a big time compliment! She taught me well. ♥

Noodles

[1: 878 of 10,000] Ode to Cooking #2

In Photo on December 28, 2012 at 12:00 AM

The Christmas Dinner 2012.

Noche Buena 2012

[1: 877 of 10,000] Ode to Cooking #1

In Photo on December 27, 2012 at 12:00 AM

The famous dinner before Noche Buena. This big pasta sure filled the family’s tummies! The Margarita drinking was a good decision during the food prep for Noche Buena. Heavy dinner before the feast was fun to avoid hunger and headache.

A joint effort between me and sissy. Thanks to Marks & Spencers Fat Pasta and Bechamel Sauce that were the key ingredients plus some shitake mushrooms, turkey ham bits, few basil leaves and coriander on top to garnish.

Dinner Before Christmas

[1: 729 of 10,000] Cooking Is A Dangerous Activity

In Journal on August 21, 2012 at 10:00 PM

I just earned myself another injury for cooking and yet again hurting my hand. It is such a very dangerous activity so I truly admire those who know their way in the kitchen or like saying they are cautious not to end up with bandage at the end.

Burning myself from a hot wok because I decided to use fork for flipping what I am frying is never a good idea.

The part that I really don’t like is when I get to take a bath and the water is lukewarm, the burned skin is a bit painful like it gets burned all over again.

Kitchen Burn Quick Remedy: I’m sure I’ll be all right though because after the incident, I immediately washed it with cold water and applied Diclogesic Gel, lots of the gel. After a few days, the burned skin will magically peel off and I’ll be just fine.

[1: 582 of 10,000] Ode of Cooking Items

In Article on March 14, 2012 at 9:50 AM

Chopping Board – I like chopping board because they don’t only serve as a clean platter when cutting food but it could add music in the kitchen. It’s a battle between cleaning convenience and sanitary consideration vs. getting the pretty look and sound. I will definitely choose wood over plastic.

Knife – My favorite is the rectangular shaped about 6 inch long butcher cleaver. I don’t like it heavy because I have chubby little hand. The reason why I like the wide knife is because I also use it to scoop chopped onions or garlic into the pan. I don’t like carrying chopping board because if there is water on the board, I don’t want it splashing it into the hot oil – that will cost disaster and quite dangerous for my baby skin.

Pot – I like it non stick and with the cover. I like a good size so that I can use it to cook anything from pasta, soup, and even for frying and with a lid it keeps the food warm. I also dream of those French Pots (usually in cream and red ceramic looking) and Bronze heavy pots.

Kitchen Utensil – I love using a wooden spoon because at the back of my mind the wood would add flavor, weird huh.

[1: 422 of 10,000] What I learned from Chef Bobby Chinn?

In Article on November 1, 2011 at 6:04 PM

I describe Bobby Chinn as the chef who has the mischievous smile because he is really naughty but fun to watch. 😀 I love following his adventures on television from visiting different countries, having fun, eating street foods without hesitation, to cooking with much passion.

The greatest lesson I’ve learned from him is dare to taste what you’re cooking without dashing the salt to taste and it made me discover the authentic flavor of the combined ingredients in the pot, it leaves me in awe as I’ve never tasted anything like it in my entire life. Amazing!

[1: 324 of 10,000] Weekend Snack Home Cooking

In Journal on August 12, 2011 at 4:10 PM

I love having sisters because cooking snacks during weekend is so fun, they do the wrapping and since I’m the only who isn’t entirely afraid of cooking oil and frying that would be my part. What’s in the menu?

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