Lemon Butter Sauteed Clams

Woohooo It’s starting to feel a lot like spring!

I don’t know about you guys, but I’m so ready for the change in season! Awaken your taste buds with this lemony dish after winter’s heavy meals.

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Ingredients:

  • 1 ½ lb littleneck clams, scrubbed and cleaned
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, mined
  • 1/4 cup dry white wine
  • Pinch of cayenne pepper
  • Juice from 1 lemon
  • 1 teaspoon chopped parsley

Directions:

  1. Heat up a skillet on medium heat.
  2. Add the butter and saute the garlic until slightly browned.
  3. Add the clams into the skillet, and quickly toss around.
  4. Add the wine and cayenne pepper. Cover the skillet and let cook for 1 minute, or until the clams are all open.
  5. Add the lemon juice and parsley, stir to combine well. Remove from heat and serve immediately.

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Bourbon-Maple Glazed Pork Belly

The more you weigh the harder you are to kidnap. Stay safe… Eat pork belly!

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Ingredients:

  • 1 pound fresh pork belly
  • 2½ cups chicken stock
  • ½ onion, chopped
  • 4 cloves garlic, chopped
  • ½ cinnamon stick
  • 1 bay leaf
  • 3-5 whole allspice cloves/ anises

Sauce:

  • ¼ cup real maple syrup
  • 100ml bourbon whiskey
  • 4 tbsp tomato ketchup
  • 2 tbsp soy sauce

Directions:

  1. Preheat your oven to 180C.
  2. Heat enough oil to cover the bottom of a large pot or Dutch oven. Sauté onion, garlic, cinnamon stick, bay leaf, and spices until fragrant.
  3. Add in stock and cook for 20-30 minutes.
  4. Place pork belly in the Dutch oven, bake for 2½ hours, until tender.
  5. Drain away sauce; chill the pork overnight to improve the texture of the meat.
  6. When ready, tip the ketchup, soy sauce, maple syrup and bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 15-20 mins more until sticky.
  7. Serve with risotto!

 

Mushroom Garlic Butter Chicken Bake

Winter is here! Dark days of winter make me want to pull on my heaviest sweater and stay in bed all day. That’s where these simple, casserole recipes come in handy. Baked to perfection in a single pan – a hearty casserole always satisfies your hunger and warms you from the inside out.

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Ingredients:

  • 4 bone-in chicken thighs
  • 2 Tablespoons Olive oil
  • Salt & Pepper
  • 1 bowl sliced mushrooms

Creamy Parmesan Garlic Sauce:

  • ¼ cup butter
  • 2 garlic cloves, minced
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ½ cup bacon
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt

Directions

  1. Preheat oven to 180 degree C. Season chicken with generous amount of salt and pepper.
  2. Heat olive oil in a skillet over medium heat. Sear chicken on both sides, for about 3-5 minutes each side, until golden all over. Transfer chicken to a plate.
  3. Fry bacon in the remaining oil, add in mushroom and cook for a further 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken
  4. To make the sauce, melt butter, add in garlic and cook until tender. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt.
  5. Put chicken and mushrooms back to the sauce, brush chicken with butter and sprinkle with extra salt and pepper, bake for 30-40 minutes.

Fluffiest Overnight French Toast

As the year ends, it’s the perfect time to reflect on what you have accomplished and look ahead to your new goals.

Cooking, hoarding recipes, photographing food and, of course, eating, have been my lifelong passions. Two years ago, I started the page << Miss Amateur Chef >>, this has changed my life and taken my obsession with food to a whole new level. The kitchen has always been my place of solace; working in the kitchen, testing recipes bring not only joy but beautiful memories. This little project of mine allowed me to properly document my favorite recipes- which I believe can now live on forever =)

Let’s start the new year with a scrumptious breakfast! This French toast is a real crowd pleaser, it comes out best when you work with thick slices of loaf bread and allow them to soak in the mixture overnight. “Preparation is the key to success”- this applies to cooking and everything else in life. May all our preparation in 2017 make us FIERCE and UNSTOPPABLE in 2018!!!

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Ingredients:

Directions:

  1. Beat together egg, milk, salt, cinnamon and vanilla.
  2. Soak slices of bread in mixture overnight, until saturated.
  3. Heat a lightly oiled skillet over medium-high heat, cook bread slices on both sides until golden.
  4. Serve hot with maple syrup and berries.

 

Braised Short Rib with Sautéed Vegetables

So this is Christmas…

We all have a holiday tradition or recipe that we hold so dear and near to our hearts, don’t we? One that we keep making the same way for years and never get bored with. Boeuf bourguignon is one of such dishes for me. Hearty and so packed full of flavour. It is a must in our house in the winter months.

This Christmas I am trying to make an elevated version of beef stew based on Gordon Ramsay’s recipe with a few modifications: cutting down the amount of red wine and adding in extra tomatoes cause I like a little more acidity in the sauce. The vegetables are sautéed instead of adding to the stew at the very beginning so to avoid a soggy texture.

p.s. This is my first time working with pearl onions and they are truly god-sent!

 

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Ingredients:

  • Olive oil, for frying
  • 3 thick-cut meaty beef short ribs
  • Minced garlic
  • 2 tbsp tomato purée
  • 250ml bottle red wine
  • 1 cup beef stock
  • 100g pancetta lardons
  • 6-8 small chestnut mushrooms, trimmed and halved
  • 6-8 pearl onions
  • Carrots (optional)
  • Sea salt and freshly ground black pepper
  • 2 tomatoes cut in wedges

Directions:

  1. Preheat the oven to 170°C.

  2. Season the short ribs thoroughly, then panfry in the dutch oven for 10–15 minutes to brown well on all sides.

  3. Add the minced garlic, pushing it to the bottom of the pan. Add the tomato purée and heat for a minute or two to cook it out. Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Put in tomato wedges.
  4. Bring everything to the boil and cook for 10–15 minutes until the liquid is reduced by half, then add stock to nearly cover the ribs. Bring to the boil again, basting the ribs with the juices.
  5. Put the dutch oven in the preheated oven for 3–4 hours, until the meat is tender and falling away from the bone.
  6. About 10 minutes before the short ribs are ready to come out, peel the pearl onions and boil them for 5 minutes.
  7. At the same time, panfry the pancetta for 2–3 minutes until crisp and golden. Add the mushrooms and carrots, cook for 4–5 minutes until tender. Drain off any excess fat.
  8. When the short ribs are ready, remove from the oven and transfer to a serving dish.  Spoon off any excess fat from the beef cooking liquid.
  9. Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around.


 

Crab Cake Benedict with Sriracha Hollandaise Sauce

Trying out something a little outside the box with this Crab Cake Benedict served with a Sriracha Hollandaise sauce. A tribute to Sarabeth’s- one of my favourite breakfast places in New York.

Revisit my authentic homemade crab cakes recipe at:

https://missamateurchef.com/2015/07/11/authentic-homemade-crab-cakes/


Sriracha Hollandaise Sauce

Ingredients:

  •  4   tbsp butter, melted
  •  4   Egg yolks
  •  1   tbsp freshly squeezed lemon juice
  •  1-3   tsp Sriracha
  •  Sea Salt
  •  Freshly ground black pepper
  •  1-2   tbsp water, room temp

Directions:

  1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
  2. Place the bowl over a saucepan containing barely simmering water the water should not touch the bottom of the bowl.
  3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
  4. Remove from heat, whisk in salt paper and sriracha, taste and add more sriracha if desired for more heat.
  5. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

 


 

Ochazuke with Seared Oysters 

Summer is almost at an end. Almost, but not quite yet. With the daytime temperature still reaching over 30 degrees, I have been craving for a dish that is light yet comforting…

That’s when Ochazuke (お茶漬け) comes in handy: a simple rice dish which combines green tea (ocha), steamed rice, and an assortment of savory ingredients (zuke means “submerged”). In Japanese homes, ochazuke is often regarded as a comfort food. It is typically enjoyed as a filler snack, any time of the day, but it is especially loved as a midnight snack (or as a hangover remedy)!

Try this really simple recipe and enjoy a hearty snack like your favorite manga character!

(You can use cold rice and cold dashi or tea in summer time to enjoy a more refreshing version of Ochazuke.)


Ingredients:

Ochazuke:

  • 1 cup cooked, steamed Japanese rice
  • 1/2 to 2/3 cup hot brewed Japanese tea (I swear by the Gyokuro stems teabag from Nakamura Tokichi Honten!) , just enough to cover the rice
  • 1/2 tbsp of soya sauce (optional)
  • Pinch of white sesame seeds (toasted)
  • Pinch of shredded seaweed

Seared Oysters:

  • 3-4 oysters
  • 1/4 cup mirin
  • 1/4 cup light brown sugar
  • 1/4 cup soy sauce

Directions:

  1. Set frying pan to medium-high heat.
  2. Pat oysters dry. Add to the pan and cook for a 1-2 minutes on each side until nicely brown.
  3. Remove oysters and reduce the heat to medium. Mix mirin, brown sugar and soy sauce, add to the pan.
  4. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached.
  5. Add in oysters and stir-fry for 1 minute, or until they are well-coated with the sauce.
  6. Pour the tea until it covers half of the rice and top with oysters. Add soy sauce if you like.
  7. Sprinkle sesame seeds and shredded seaweed on top for extra flavor.

 

Lu Rou Fan- Taiwanese Braised Pork Rice

Lu Rou Fan滷肉飯 (Taiwanese Braised Pork Rice)

Caution: The following recipe is not for the faint of heart!!

Okay, just think of it as Chinese Bolognese meat sauce! Although pork belly is the cut where bacon originates, and is known to be heavy in fat, you’ll find that the Lu Ro, despite flaunting thick layers of fat, is surprisingly not as greasy as you might have imagined. In fact, since the pork is cooked under low heat for an extended amount of time, the amount of fat is somewhat mitigated.

Braising has always been one of my favorite ways to cook meat; it is the best sort of kitchen alchemy- transforming tough cuts of meat into something completely flavorful and tender, and you know what… braised meat tastes even better the next day!


Ingredients:

  • 1 lb skin-on pork belly, cut into 1/2” pieces
  • 2 teaspoons oil
  • 1 piece of medium size rock sugar
  • a couple of shallots, finely chopped
  • 4 dried shiitake mushrooms, cut into 1/2” pieces
  • 1/4 cup rice wine
  • 1/2 cup light soy sauce
  • 1/2 cup dark soy sauce
  • 1 cups water
  • 2 hardboiled eggs, peeled (optional)

For the spices (wrap everything in the spice packet):

  • 3 star anise
  • 1 cinnamon stick
  • cumin seeds
  • 3 bay leaves
  • 2 teaspoons Sichuan peppercorns
  • 2 slices fresh ginger

Directions:

  1. Preheat oven to 160 degree C.
  2. Heat the oil in a Dutch oven over low heat, add in the sugar. Add the minced shallots when the sugar starts to melt. Turn up the heat to medium high and stir-fry the shallots for a minute.
  3. Add the mushroom pieces and chopped pork belly; stir-fry for another 2-3 minutes.
  4. Pour in the blanched pork, rice wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be wrapped in cloth), along with the peeled hardboiled eggs.
  5. Transfer everything to the oven and cook for around 1½ hours.
  6. Once the meat is fall-apart tender, remove the spice packet. Transfer Dutch oven to the stove, cook under medium high heat to thicken the sauce, stir occasionally, for about 5-minutes. The sauce should be thick enough to coat a spoon. Serve over steamed white rice!

 

Taiwanese Beef Noodles made with Dutch oven

My go-to recipe for a hearty meal full of braised tender beef, vegetables and plenty of carbssss!

Sluuuurp~


Ingredients:

  • 2 pounds meaty beef short ribs
  • 2 onions
  • 2 tomatoes
  • 3 slices of peeled fresh ginger, smashed
  • 1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
  • 1.5 cup Chinese rice wine
  • ¾ cup soy sauce
  • 1 fresh red chile
  • 3 tablespoons of Doubanjiang
  • 3 cups of water
  • 1 teaspoon of freshly grinded pepper
  • 2-3 cubes of rock sugar
  • 10 ounces dried Chinese wheat noodles
  • Bok Choy for garnishing

Directions:

  1. Preheat oven to 180 deg C.
  2. Cut onions and tomatoes into wedges, scallions into sections.
  3. Chop short ribs into 3-inch cubes.
  4. Heat the olive oil in a large Dutch oven. Add the onions, tomatoes, scallions and ginger slices and cook over medium heat for 10 minutes, stirring occasionally, until the onion is lightly browned.
  5. Dry the beef cubes with paper towels. Toss into the Dutch oven, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
  6. Add the soya sauce, water plus Chinese rice wine, just enough to almost cover the meat.
  7. Add the rock sugar, pepper and Doubanjiang , toss in red chili. Bring to a simmer.
  8. Cover the pot with a tight-fitting lid and place it in the oven for about 2.5 hours or until the meat and vegetables are very tender when pierced with a fork.
  9. Serve with noodles and bok choy!

 

Cod en Papillote with Tomatoes and Olives

The name of the dish sounds a lot more fancy than it actually is—ingredients are simply wrapped into a paper parcel and then baked.

En papillote translates to “in parchment.”  When ingredients such as fish, seafood and vegetables are sealed in a parchment paper parcel with herbs or other seasonings, it creates an aromatic, moist heat where the protein cooks in its own juice as well as the essences from other ingredients.

Ummm… So easy and so delicious!
The only thing to remember is to seal your parcel well, so that none of the delicious juices can escape!

Ingredients:

    • Parchment paper
    • 2 cod fillets
    • 2 tablespoon olive oil
    • 2 cloves garlic (thinly sliced)
    • 1/2 cup grape tomatoes, halved
    • 6 large, pitted olives
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 4 teaspoons dry white wine
    • 2 teaspoons unsalted butter
    • 2 fresh thyme sprigs

Directions:

  1. Heat oven to 240°C
  2. Place the fish fillet on the parchment. Season with salt and pepper.
  3. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic until golden.
  4. Remove skillet from heat; stir in tomatoes and olives. Divide tomato mixture among fish.
  5. Top fillets with wine, butter and thyme sprigs.
  6. Bring the edges of the baking paper together and fold over twice to enclose. Twist and tighten both sides with string to form a sealed parcel.
  7. The parcel should look like a giant sweet. Bake for 8-10 minutes.