2014....a few minutes left before we celebrating an exciting new year, year 2015. A lot had happened, some hard to forget, some too sweet to forget and some unforgettable. Apart from that, there were some that painful to remember, things loss un-replaceable, only memories remain. So why there is saying about "forget the past"??? It is nonexistent. Only demented and amnesic people will successfully done that.
Not amnesic, nor demented, although being silents for past few month, I'm not dormant. This joyful eve, I enjoyed another session of cooking. Preparing this enticing menu was rather exciting because I have to filet my own 1.2kg mackerel tuna and cooks everything using a microwave...
Its challenging considering everything may overcooks. However, at the end, I successfully produced this wonderful tasteful dish...... and there is no better way to finish this by indulge myself with velvety mango....
Cauliflower and mushroom soup another great dish I would like to share with today. Blended into smooth purée and eat together with classic combination of garlic breads, it is sure a great kick start for the day.
With usage of modern gastronomic cooking method, preparation much
simpler and less attention demanding. What you need is conventional
microwave and food processors. Total time from preparation until serving
takes less than an hour.
Ingredient
- 1 tbs of butter
- 1/4 of big shallot, diced
- 1 medium size potato, diced
- 1/2 cup of cauliflower, diced
- 1 cup of chooped mushrooms (osyter, white mushroom and enoki) - i'm avoiding portobello and shiitake as it will give muddy appearance to end result
- 1/2 cup of chicken meat
- 1 cup of chicken stock
- 2 slice of cheddar cheese
- salt and pepper for seasoning
Method
- Heat butter in microwave proof ceramic bowl along with shallot and chicken meat.
- Once butter fully melt , add on diced potato, diced cauliflower, chopped mushroom and chicken stock into the bowl. Season well with salt and pepper
- Allow in microwave for 20 minutes. It will give adequate time for potato to soften and mushy.
- Remove the broth from microwave, quickly add on cheddar cheese, mix well until all cheddar cheese melting. Allow to cool to room temperature
- Once cool enough, blender the mixture well until you get smooth consistency.
- Reheat in microwave for 5 minutes and your soup is ready. Best served with warm garlic bread
p/s: I'm having cheddar cheese instead of heavy cream because heavy cream quite blunt...
Its been a long time since I updated my blog with last entry of pastry making. Reason?? not because of time constrain but my motivation to cook was not there. It was either "tapau" from nearby food court, eat outside before going back home or two minutes Maggi at home. Quite sedentary isn't it?? . That was how I kept myself survive for the last couples of weeks.
Today's red snapper in tom yam soup was unplanned. It just happen partly because I woke up pretty early, 6 o'clock in the morning and mostly because I don't have anything to do until 2pm in the afternoon. Even then, I literally dragged my feet and took eternity to finish the dish. Despite that, the end result was good anyway. Ate it as it is. Too lazy to spend another time in kitchen to cook rice.
Okay...'chow' for the time being. Will update my blog when my passion for cooking returns. Adios..
Yesterday, there was one documentary at National Geographic about how Americans turn their back on hamburger and opted for more healthy Korean cuisine. I was one of the audiences in the lobby watching the show and the other was my snoring housemate. I guess he is not even aware that he snored so loud that juniors who pass behind us steal a quick glimpse on him.....
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| Korean
cuisine that combines generous portion of vegetable and rice |
By the way, that documentary was very interesting as it show
the beauty of Korean foods and their nutritional value. Most of the food in the
show combines a generous portion of vegetables and if meat is one of the ingredients,
it is normally used in soup, paste, and stock or sauce preparation. However,
there is Korean cuisine that uses meat as primary ingredient but still, it will
be combined with vegetables intake. After yesterday's documentary, it compels me to to try one
of the cuisines and the easiest that won't go wrong will be bibimbap. The
preparation was painstakingly elaborate and need lot of ingredients. Though so,
the cost for making one bibimbap is comparable to one eighth of snack plate
from KFC and you can repetitively prepare it because the ingredients still
plenty after you finished one.
My version of bibimbap combines rice, tops with bean sprout
and the upper layer are arrange with slices of ginger, carrot, Chinese radish,
onion leaves, bitter gourd and bean curd.
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|
Bibimbap.. a Korean cuisine that combines generous portion
of vegetable and rice
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Cooked bibimbap-I used fish stock and steamed the whole
thing until the vegetables were cooked. It was served with chili paste that was
crushed to smooth texture
Its challenging considering everything may overcooks. However, at the end, I successfully produced this wonderful tasteful dish...... and there is no better way to finish this by indulge myself with velvety mango....
