Taiwanese Beef Noodles made with Dutch oven

Posted on August 20, 2017 by missamateurchef

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:

Preheat oven to 180 deg C.
Cut onions and tomatoes into wedges, scallions into sections.
Chop short ribs into 3-inch cubes.
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.
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.
Add the soya sauce, water plus Chinese rice wine, just enough to almost cover the meat.
Add the rock sugar, pepper and Doubanjiang , toss in red chili. Bring to a simmer.
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.
Serve with noodles and bok choy!

Rosemary and Parmesan Cheese Cookie

Posted on July 9, 2017 by missamateurchef

A nice change from all the sweet cookies out there. Crumbly, cheesy, and delicious… An ideal nibble with a glass of dry white wine!

Ingredients:

1¾ all-purpose flour
1¼ cup finely grated Parmesan cheese
1 tablespoon sugar
2 teaspoon minced fresh Rosemary leaves
½ teaspoon salt
Pinch of grated nutmeg
250g butter (softened at room temperature)
1 teaspoon lemon zest
1 large egg yolk
75ml heavy cream
Additional rosemary leaves and coarse salt for garnishing

Directions:

Beat butter and lemon zest using an electric mixer at medium speed until smooth, about 30 seconds. Add in the egg yolk and cream.
In another bowl, combine all the dry ingredients.
Gradually add the dry ingredients into the butter mixture. Cream together until well combined.
Divide the dough in half. Place each on a sheet of parchment paper, roll into a log approximately 2 inches in diameter. Wrap logs tightly in the paper and refrigerate until completely chilled, at least two hours.
Preheat oven to 160˚C. Line baking sheet with parchment paper.
Slice each log into 1/3-inch thick slices. Space them 1 inch apart on the prepared baking sheet.
Garnish each cookie with rosemary leaf and a light sprinkling of course salt.
Bake for 25-30 minutes until just golden at the edges. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Cod en Papillote with Tomatoes and Olives

Posted on July 2, 2017 by missamateurchef

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:

Heat oven to 240°C
Place the fish fillet on the parchment. Season with salt and pepper.
In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic until golden.
Remove skillet from heat; stir in tomatoes and olives. Divide tomato mixture among fish.
Top fillets with wine, butter and thyme sprigs.
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.
The parcel should look like a giant sweet. Bake for 8-10 minutes.

Spicy Salmon Poke

Posted on July 1, 2017 by missamateurchef

Sometimes, all you need to beat the heat is a good ol’bowl of poke!

Ingredients:

1 lb sashimi grade salmon
1 tbsp soy sauce, to taste
1/2 tbsp sesame oil, to taste
2 scallions, chopped finely
1 cup Japanese mayonnaise
¼ cup Sriracha sauce

Instructions:

Slice salmon into small cubes, around 1 inch.
Combine salmon cubes with soy sauce, sesame oil, and chopped scallion. Use enough to coat the salmon thinly. Chill in fridge while preparing the spicy mayo.
In another bowl, whisking mayo and Sriracha briefly until combined. Take out salmon from the fridge, add the spicy mayo and mix gently until fully coated.

A woman’s love affair with doughnuts

Posted on May 28, 2017 by missamateurchef

There is no doubt that Bostonians love doughnuts. After all, there’s a Dunkin’ Donuts on every other block. The city even has a doughnut named after it (Boston Creme, anyone?). I mean, who can blame them? There’s something special about that fluffy, sugary, fried dough. I am not from Boston, but I’m in no way above the temptation of fried dough goodness. When Krispy Kreme closed all its stores in Hong Kong overnight ten years ago, a part of me was taken away… Since then I go on a doughnut hunt whenever I’m out of town, independent joints or big chains, I visit them piously, almost like pilgrims.

These local doughnut places in Boston have survived the turf wars with Dunkin’ Donuts, many supported for years by a fiercely loyal clientele… and it’s not hard to tell why!

Union Square Donuts

20 Bow St, Somerville, MA 02143

Brown Butter Hazelnut Crunch is a real show stealer

Kane’s Donuts

90 Oliver St, Two International Pl, Boston, MA 02110

Great selection of fancy donuts. Go for glazed and creme brûlée if you’re committed to an ultimate sweet tooth experience.

Twin Donuts

501 Cambridge St, Allston, MA 02134

Highlight is definitely the inviting neon sign!

Blackbird Doughnuts

South End, 492 Tremont St, Boston, MA 02116

We all need a confetti doughnut from time to time to celebrate life!

Red Apple Farm

100 Hanover St, The Boston Public Market, Bostom, MA 02108

An apple a day keeps the doctor away…
So, why not eat your apple in donuts form?

Flour Bakery

12 Farnsworth St, Boston, MA 02210

Not really a doughnut shop, but the bakery’s renowned sticky sticky bun, especially when fresh out of the oven, mimics the flavours of a doughnut.

Cherry Cream Cheese Danishes

Posted on April 12, 2017 by missamateurchef

This, friends, is the moment we’ve been waiting for- spring is finally here! Beach vacation, sunshine, and sandal season are right around the corner. As the day gets longer, it’s the time to get outside and enjoy the warm weather (instead of working in the kitchen). For a quick springtime snack, light and easy is the name of the game. With this recipe, you can pull off some bakery-worthy pastries at home in just 30 minutes. Perfect for any time of the year, but I swear: they just taste better in spring!

Ingredients

1 sheet puff pastry (thawed)
1 pack Cream Cheese (8 ounces), softened
4 Tbsp Sugar
1 Tbsp Vanilla extract
1 cup canned Cherry Pie Filling
Icing sugar for garnishing

Directions

Preheat oven to 200 degrees Celsius. Line a baking pan with parchment paper.
Take out a sheet of puff pastry and thaw for 10min.
Cut the sheet into 6 equal pieces.
With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the area within the border (this will stop the center of the dough from rising).
In a bowl, mix together cream cheese, sugar, and vanilla.
Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly.
Add about 6 cherries into the middle of the cream cheese.
Bake for 20 minutes. Sprinkle with icing sugar before serving.

Crumbliest Scones

Posted on March 27, 2017 by missamateurchef

These are essentially British, delicious and simple to make… Get baking and fill your home with the smell of freshly baked scones!

It is no secret that I have always wanted to open my own cafe. And this is the sign that I will put up at the storefront when a batch of scones are hot and ready (Yes! I stole the idea from Kripsy Kreme’s neon sign!!).

Ingredients (serves 8):

Plain flour, for dusting
1.5 cups self-raising flour
40g butter, softened and cubed
3/4 cups milk
1 cup dried fruit, e.g. cranberries/ raisins (optional)

Directions:

Preheat oven to 200°C. Sift self-raising flour into a large bowl.
Rub butter into flour using your fingertips, until mixture resembles breadcrumbs.
Make a well in the centre. Add milk and mix until mixture forms a soft dough. Add in dried fruit if any.
Knead gently until smooth (don’t overwork the dough or scones will be tough).
Pat dough into 2cm-thick. Cut out 8 rounds using a 5cm round cutter.
Place scones onto baking tray, 1cm apart. Sprinkle tops with a little plain flour.
Bake for 20 to 25 minutes or until golden and well risen.
Serve warm with jam and cream.

Rustic New York Style Cheesecake

Posted on February 17, 2017 by missamateurchef

Phew! I survived another V-day! Never have been a big fan of this “Hallmark holiday”, I sometimes like to think of myself as a Valentine’s day scrooge with a secret desire to ruin everyone else’s best laid plans (like booking every other seat in the cinema so couples can’t sit together!!). That being said, I think romance and love and caring and all those gushy sweet feelings we have for others should be celebrated every day… Why not start doing so by making this cheesecake for your loved ones?

Because a piece of classic New York cheesecake- likes any great love, never goes out of style. ❤

p.s. I like to have mine looking all rustic, cracked and glorious… but do feel free to add any toppings you like!

Yield an 8-inch cake (3 inches in height)

Ingredients:

Crust-

16 digestive crackers, crushed
3 tablespoons butter, melted

Filling-

3.5 (8 ounce) packages cream cheese
1 1/4 cups white sugar
3/4 cup milk
4 eggs
1 cup plain yogurt
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Directions:

Preheat oven to 180 degrees C. Grease a 8-inch pan.
In a medium bowl, mix digestive cracker crumbs with melted butter. Press onto bottom of pan.
In a large bowl, mix cream cheese with sugar with hand mixer until smooth. Blend in milk, and then add in the eggs (one at a time), mix until just incorporated.
Add in plain yogurt, vanilla and flour, mix until smooth. Pour filling into prepared crust.
Bake in preheated oven for 50min. Turn the oven off, and let cake cool in oven with the door closed for 2 hours to prevent cracking.
Sprinkle icing sugar on top. Chill in refrigerator until serving.

No-peel Apple Cream Cheese Tart

Posted on February 11, 2017 by missamateurchef

Ask anyone who knows me and they will tell you that I am a BIG sucker for apple tarts. Indeed, I like all sorts of apple desserts- apple turnover, tarte tartin, apple strudel, etc etc… As much as I like these aromatic pastries filled with the unmistakable scent of cinnamon, I seldom make them on my own because I hate peeling apples!!! So you can probably imagine my excitement when I stumbled upon this no-peel apple tart recipe. ♥

Happy baking everyone!

Pastry:

250g plain flour, plus extra for dusting
70g icing sugar
125g unsalted butter, cubed
1 egg yolk
Beans for baking

Filling:

4 ounces cream cheese, at room temperature
1/2 cup granulated white sugar
2 large eggs, at room temperature
2/3 cup cream
1 teaspoon pure vanilla extract
1 teaspoon grated lemon

Topping:

3 apples (cut into 8 -12 slices each)
4 tablespoon brown sugar
2 tablespoon unsalted butter
2 teaspoon cinnamon
1 tablespoon lemon juice

Directions:

Preheat oven to 160C fan.
To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly.
Mix in the egg yolks, roll into a ball. If the pastry is still too dry, add 1-2 tbsp water until it comes together.
Place the pastry in your tart pan and, using your fingertips; evenly press the pastry onto the bottom and up the sides of your pan. Gently pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.)
When ready, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 – 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.
Beat cream cheese using a hand mixer until smooth. Add sugar gradually until incorporated. Add eggs (one at a time) until thoroughly combined.
Add the remaining ingredients and beat until well blended and smooth.
Carefully pour the filling into the pre-baked tart shell and then bake the tart for about 30 – 35 minutes or until the filling is set. Transfer tart to wire rack to cool and start making the topping.
Melt the butter in a large skillet over medium heat. Add the apples to the pan and sprinkle with 2 tablespoon brown sugar. Sauté the apples, frequently stirring, for 6 to 8 minutes until they just begin to turn tender. (Be careful not to overcook at this stage as the apples may become puree!)
Sprinkle the apples with the remaining sugar and add cinnamon. Toss the mixture gently and cook over medium heat for an additional 1-2 minutes until the sugar begins to caramelize, and the apples are crisp-tender.
Arrange the apple slices in an overlapping spiral pattern. Pour the remaining caramel sauce on top of the apples.
Chill in the refrigerator for 1 hour before serving!

Whirlwind to Sydney in 36 hours

Posted on January 22, 2017 by missamateurchef

Question: What do you do when you are in Sydney?

Answer: EAT, visit some friends, go to the Sydney harbor, Bondi Beach…

Question: What do you do when you are in Sydney, and you have been there a few times before?

Answer: EAT, you can still visit your friends, I guess…

Question: What do you do when you are in Sydney, you have been there a few times before and this time you are there for 36 hours only?

Answer: Oh, that leaves only eating!

Question: Where then can I find something good to eat in Sydney?

Answer: Go to these places!!

The first thing to draw your eyes in this patisserie is the trays of delicately constructed slices of cakes- watermelon cakes in particular. Topped with strawberries and edible flowers this dessert is just heavenly freshness! There is a generous slice of watermelon in the middle, but the layers of evenly spread almond meal help to absorb the moisture and stop the watermelon from making the whole cake soggy.

Newtown is an interesting neighbourhoods, the beating heart of Sydney’s bohemian arts scene. Do spend some time exploring the local art galleries and street art murals afterwards.

Black Star Pastry Newtown: 277 Australia St, Newtown NSW 2042

A must-go whenever I’m in town! While oyster is a popular choice for many, I had my heart stolen by the scampi sashimi long ago. Originated from NZ, the scampi is slit down the center which allows you to easily split the crustacean into halves and pull out the sweet and buttery flesh that literally melts away in one’s mouth. Absolutely divine!

Sydney Fish Market: Bank St & Pyrmont Bridge Road, Sydney NSW 2009

My favorite hotcakes in the whole wide world. Period.

bills: 359 Crown St, Surry Hills NSW 2010

Instead of macarons, these colorful babies are called zumbarons here. The name may be different but they taste as good- light and crisp with a gooey center, just the way they should be.

p.s. glad to see more and more zumbo stores, not just in Sydney, but across the entire Australia!

Zumbo Patisserie: 296 Darling St, Balmain NSW 2041

Warning: Contains Outrageously Good Doughnuts

A rapidly growing doughnut chain, Australians’ equivalent of Krispy Kreme that sells yummy, funky and not so little doughnuts!! I love the quirky little names they give to each of them. Love At First Bite is my personal favorite — a doughnut covered in cinnamon sugar and filled with half a bottle of Nutella.

Doughnut Time: 500 George St, Sydney NSW 2000