Keep Your Father's Command

Mozzarella Sticks,Potato Skins, and Sliders are so American restaurant food chain. They are also my children's favourites. They are popularly served as starters or party finger foods.

Both the mozzarella sticks and potato skins are easy to prepare. I usually do not refer to any specific recipes when making them. However, for this post and for the benefit of those who have not made them before, I shall refer to Ree Drummond's Pioneer Woman Cooks

Mozzarella Sticks

These are usually serve with a Marinara sauce or Ranch dressing dip. Like Pioneer woman, I also prefer to use panko because they are so light and crisp. 

Mozzarella Sticks

Adapted from Pioneer woman cooks 

Ingredients

16 pieces, String cheese, removed from wrappers(mozzarella block)
1/2 cups all purpose flour
2 whole eggs
3 tablespoons milk
1 tablespoons dried parsley flakes
Canola oil, for frying
Marinara sauce, for dipping
2 cups Panko bread crumbs


Method

• Slice string cheese pieces in half, for a total of 32 pieces
• Place flour in a small bowl.
• In a separate bowl, whisk eggs and milk.
• In another separate bowl, combine panko bread crumbs with parsley flakes.
• One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. 
• Use your hand to sweep crumbs all over the mozzarella stick.
• Repeat until  all mozzarella sticks are coated.
• Heat canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. 
• Do not allow cheese to bubble and leak.
• Remove to a paper towel-lined plate.
• Serve immediately with warm marinara sauce.

Potato Skins

Potato skins are classics appetizer of the early 80s. Everyone loves potato skins and there is always never enough to go round. 

Potato Skins

Pioneer Woman Cooks, Ree Drummond

Ingredients

8 sliced thick cut bacon 

8 russet potatoes, scrubbed clean

Canola oil

Kosher salt

1 and half cup sharp cheddar cheese 

1 cup sour cream 

4 green onions, sliced 

Method

• Preheat the oven to 400F
• Fry the bacon and leave aside
• Wash the potatoes and rib the skin liberally with canola oil. Place on a baking pan and bake for 45 minutes to 1 hour, until the potatoes are fork tender. ( I parboil the potato first to cut short baking time).
• Slice the potatoes in half lengthwise. With a cookie scoop or spoon, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins,
• Brush both sides of the potato skins with canola oil. Salt both sides liberally.
• Place the skins cut side down on the pan and return to the oven.
• Bake for 7 minutes, then flip the skins to the other side.
• Bake for 7 minutes more or until the skins are crispy.
• Grate the cheddar and chop the bacon into bits.
• Sprinkle cheese into each potato skin and then sprinkle with bacon and return to the oven just until the cheese melts.
• Just before serving, spoon 1 tablespoon of sour cream on each skin and sprinkle with sliced green onions.

A good cook never let anything to waste. Can you guess what I made with the potato flesh?

I shall post the Mini Sliders recipe in the next post. The recipe is adapted from Gordon Ramsey Ultimate Cookery.

This post is linked to Little Thumbs Up 'Cheese' hosted by Alice from I love.I cook. I bake. This is organised by Zoe of Bake for Happy Kids and Doreen, My little favourite DIY.

This is also linked to Joyce, Kitchen flavours' 'CookYour Books' event.

Proverbs 6:20-23
My son, keep your father's command and do not forsake your mother's teaching. Bind them always on your heart;fasten them around your neck.  When you walk, they will guide you; when you sleep, they will watch over you; when you awake, they will speak to you. For this command is a lamp, this teaching is a light,and correction and instruction are the way to life.

You Will Be My Witnesses

Cheese straws, one of the best party nibbles to have are easy to make. Crisp and savory, they are ideal for  drinks, soups and salads.

                     These are baked at 18 minutes.

Cheese straws are popular snack of the Southern United States. Originally made in biscuit form, they now come in all shapes and sizes. They are traditionally made using a cookie press with a star nozzle, and dough made with flour,butter,salt,cheddar and cayenne. There are also cheese straws made from puff pastry and with other type of cheeses and herbs.

This is a traditional recipe adapted from the Lee Brothers' Southern Cookbook.

Cheese Straws



Ingredients

1 1/2 cups grated extra sharp cheddar cheese
4 tablespoons unsalted butter, softened (56)
3/4 cup flour, plus more for dusting
1/2 tsp kosher salt

1/2 teaspoon crushed red pepper flakes (moderately hot cayenne pepper)
1 tablespoon half and half (milk)



Method

• Preheat oven to 350F(180C).

• In a food processor, combine the cheese,butter,flour,salt and red pepper(cayenne) in five 5-second pulses until the mixture resembles coarse crumbs. Add the half and half(milk) and process until the dough forms a ball, about 10 seconds (mixed in Kitchenaid)
• On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8 by 10 inch rectangle that is 1/8 inch thick. With a sharp knife ( or a pizza or pastry wheel;both worked great),cut the dough into thin 8 inch strips, each 1/4 to 1/3 inch wide (dipping the knife in flour after every few inches ensures a clean cut)(didn't follow measurement)

• Gently transfer the strips to an ungreased cookie sheet (parchment), leaving at least 1/4 inch between them. The dough may sag or may break occasionally in the transfer, but don't be concerned - just do your best. The straws can be any length, from 2 to 10 inches.(various length and thickness in two batches)

• Bake the straws on the middle rack for 12-15 minutes (18mins 1st batch and 20 mins 2nd batch), or until the ends are barely browned.
• Remove from the oven and set the cookie sheet on a rack to cool. Serve at room temperature. 

Note: Cheese straws will keep in the refrigerator, in a sealed container for two days. They will not last an hour at a party! For a crisper bite, bake at 20 minutes.

   These are baked at 20 minutes

This post is linked to Little Thumbs Up 'Cheese' hosted by Alice of I love.I cook.I bake, organised by Zoe from Bake for Happy Kids and Doreen from My favourite DIY

What Have I Learnt Today?

Last Sunday was the first week of Sunday School term. The lessons for the first term will be on the Book of Acts. The book of Acts gives an eyewitness account of the birth and growth of the early church. Acts records the apostles being Christ's witnesses in Jerusalem, Judea, Samaria and to the rest of the world.
The book also records the gift  of the Holy Spirit who empowers,teaches and serves as our guide.. There were many miracles being performed during this time by the disciples.

But you will receive power when the Holy Spirit comes on you; and you will be my witnesses in Jerusalem, and in all Judea and Samaria, and to the ends of the earth. Acts 1:8

Joyful 2014!

The Lord has done great things for us and we are filled with joy.Psalm 126:3.
This is my New Year wish, A Joyful New Year. I do not want it to be happy, for happy is only a fleeting moment, a temporal moment depending on circumstances and other people.

The word Joy comes from the Greek root word chara which means to be exceedingly glad. The bible says in James 1:2,"Consider it pure joy, my brothers and sisters, whenever you face trials of many kinds," Everyone of us, rich and poor, has trials in our lives. There are  much sadness,bitterness,betrayal and anger in our encountered trials, but why God wants us to consider it all  joy?
James 1:3-4 gives us a clue,"Let perseverance finish its work so that you may be mature and complete, not lacking anything."This deep abiding joy comes when we persevere trials with God's help and our faith matures and is strengthened.

Joy is true contentment that comes from internal factor like our faith. So even in the midst of our lives of many ups and downs, joy is still present, giving you peace and contentment.

                                                 
       A Joyful New Year to One And All!




When in Rome, do as the Romans do. This seems like a rude thing to do in a restaurant. Almost everyone was doing this in this famous roast goose restaurant. I don't think it helps to disinfect the cutlery but we did it for some fun while waiting for the food.

Sham Tseng Chan Kee Roast Goose (深井陈记烧鹅)





One Dim Sum(一点心）

Teochew style soon kueh

Mango and coconut roll




Mak's Noodle(麦奀雲吞麵世家) 

Hing Kee Claypot Rice (興記煲仔飯)

Oyster Pancake

Chicken and Sausage claypot






Australian Dairy

Scrambled Egg and Toast

Cold Egg White Pudding

Kam Wah Cafe

Chicken Wings

Flaky Egg Tart

Bo Lo Yau

Enoteca@Soho

Calamari 

 Garlic Prawns

Tai Cheong Bakery

Buttery Egg Tart

Eating good food is Happiness. Eating with our loved ones is Joy.  The joy of having eaten good food with our loved ones is cherished in our hearts forever.

No Room For A Saviour

Gravlax is a Nordic dish of cured salmon and can be easily prepared at home. Many people will be so super impressed with you if you serve them a platter of this pretty and sophisticated hors d'oeuvres.  The steps are easy and quick to prepare, with minimal equipment and inexpensive ingredients.

Get a piece of freshest salmon you can find, rub equal parts of salt and sugar, any spices you like and add plenty of chopped dills. Wrapped in cling wrap and leave it for two to three days in the fridge.
Rinse the salt and dill off. Slice thinly and serve with a dressing, eat with rye bread or crackers. That simple, but so amazingly delicious. Good as sides with scrambled eggs or on salad too.

Do check out my other gravlax recipes here and here


Gravlax 
Adapted from Bill Granger redon.line

Ingredients

3 tsp coriander seeds
2 tsp white peppercorns
2 tsp black peppercorns
3 tbsp sea salt
800g side of salmon, with skin, trimmed
large bunch of dill, roughly chopped

Mustard dill dressing

1 tbsp Dijon mustard
1 tbsp caster sugar
1 tsp sea salt
2 tbsp white wine vinegar
125ml light flavoured oil, such as sunflower (canola oil)
2 tbsp dill, chopped


Method

• Dry-toast the coriander and peppercorns in a frying pan over a medium heat, until fragrant.
• Transfer to a mortar and pestle, and grind to a powder. Stir in the salt and sugar

• Put the salmon, skin-side up, in a wide, shallow dish. Scatter with a third of the spice mix. 

• Press a third of the dill on to the skin.

• Turn the fish over and scatter with the rest of spice mix and the remaining dill.
• Cover fish tightly with clingfilm and weigh down with a baking tray and some heavy tins.

• Put in the fridge for 2 to 3 days, turning every 12 hours.
• Unwrap the dish and brush the dill off the fish. Place salmon, skin-down, on a chopping board and carefully cave very thin, diagonal silvers of pink flesh.(rinsed)
• For the dressing, whisk the mustard,sugar,salt and vinegar until the sugar has dissolved.
• Whisk in oil, pouring it in a thin stream. Stir in the dill.
• Drizzle the dressing over the salmon and serve with rye bread(crackers) 

Linking this post to Cook Like A Star 'Bill Granger' hosted by Zoe, Mich and Yen

No Room For A Saviour (Luke 2:1-8) (Expository File)

Luke records an important historical event that took place during the days of Caesar Augusta. Joseph and Mary travelled to Bethlehem because it was time for enrollment. There was someone else that went with them that day. Mar was carrying the world's Saviour inside her. The city was crowded because many had come to be enrolled and there was no room in the inn for Joseph, Mary and our Savior.
today, the hearts of many are like that little inn of Bethlehem; crowded with sin; crowded with worldly cares,pleasures,prizes and pursuits; and crowded with human wisdom; so much so that they have no room for the Saviour in their lives. Jesus said,"Behold I stand at the door and knock, if any may hear my voice and open the door, I will come in to him, and will sup with him, and he with me" (Revelation 3:20).
Will you open the door of your heart and give the Saviour room in your life?

The Heavens Declare

I thought I am so over Bill Granger but no I am not. He is too good to be forgotten. Here is another one for you, Sticky Five Spice Pork Ribs.

This was shared by Yen and Amy too in Cook for A Star Nov/Dec.

These ribs were seasoned three days ago meant as dinner for three but never make it on the dining table. Now, I am roasting it as I am writing this post. The house is filled with a wonderful roasting aroma and I can't wait for it to be done. This is going to be a late lunch, not proper lunch per se. Just ribs and no sides. 

The ribs are done, they look good with nice colour and charred  bits, Ok, maybe slightly burnt colour, possibly from longer seasoning? Oh, they fall off the bone too! I kicked myself for not cooking some rice. These ribs are Asian flavoured, nice to go with rice.
I had 3 of these ribs above, kept the rest for dinner. I would rate this as good, consider the little effort done . Another keeper for tray bakes, Thumbs Up!


Sticky Five Spice Pork Ribs
Bill Granger

2 kg rack of pork ribs(1.2kg)
4 garlic cloves, crushed
2 tablspoons freshly grated root ginger
125ml soy sauce
125mlhoisin sauce
60ml honey
1 tsp five spice powde
2 tablespoons mild-flavoured oil, such as sunflower oil (didn't use)



Method

• Put the pork ribs in a baking dish then place all the rest of the ingredients in a food processor and pulse until smooth, or simply stir together in a bowl to combine.(stir)
• Pour all but a few tablespoons of this marinade over the ribs and rub well in then turn ribs meat-side down ready cooking. Put ribs and marinade in a bag and refrigerate in fridge.
• Preheat the oven to 200C, and bake the pork ribs for 40 minutes, then turn them over. 
• Brush with the reserved marinade before increasing the oven setting to 220C and cook for a further 10 minutes, or place on the bbq for the final 10 minutes to finish.

Linking this post to Cook Like A Star 'Bill Granger' hosted by Zoe of Bake for happy Kids,
Mich, Piece of Cake and Yen, Eat Your Heart Out.

I had an enjoyable holiday in China last week. Love the rustic villages, stunning mountains, beautiful valleys, magnificent gorges and, last but not least, skilful traditional folk arts.

The heavens declare the glory of God;the skies proclaim the work of his hands. Psalm 19:1