Are you over 18 and want to see adult content?
More Annotations
A complete backup of travestismexico.com
Are you over 18 and want to see adult content?
A complete backup of www.artofzoo.com
Are you over 18 and want to see adult content?
A complete backup of www.topboard.org
Are you over 18 and want to see adult content?
A complete backup of www.thecandidforum.com
Are you over 18 and want to see adult content?
A complete backup of www.www.streamray.com
Are you over 18 and want to see adult content?
A complete backup of www.www.zenra.net
Are you over 18 and want to see adult content?
A complete backup of www.www.nanabook.com
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of electroluxappliances.com
Are you over 18 and want to see adult content?
A complete backup of forcemetalfest.com
Are you over 18 and want to see adult content?
A complete backup of travelafterwork.com
Are you over 18 and want to see adult content?
A complete backup of black2ourse.blogspot.com
Are you over 18 and want to see adult content?
A complete backup of incensewarehouse.com
Are you over 18 and want to see adult content?
Text
BEAR NAKED FOOD
Welcome to my collection of recipes where I share with you, step-by-step, on how to make restaurant quality dishes from your ownkitchen!
EASY STIR-FRY MINCED PORK Ingredients: 250 g minced pork 1 stalk lemongrass – bruised and chopped into finely 2 cloves garlic – minced ½ large onion – chopped 1 bird eye chilli – cut finely Sauce – 1 ½ tsp brown sugar 1 ½ tsp fish sauce ½ tsp soy sauce ½ tsp dark soy sauce Dash of white pepper ¼ cup water 1 tsp corn starch mix with 1 tsp water Garnish – Chopped coriander / spring onion Red cut chili TEOCHEW STEAMED SWEET YAM PASTE (ORH NEE) A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil. This simplified and healthier version uses no oil and the amount THAI-STYLE CRISPY PORK BELLY This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well. However, since pork fat has made it to number 8 on the list of top 100 nutritious food and we are using good quality cooking oil, making this dish LEMON CREAM CHEESE CHIFFON CAKE Ingredients: 3 large (65g each) eggs – yolks and whites separated (use 4 if your eggs are 55 or 60 g each) 70 g cream cheese – softened at room temperature 30 g caster sugar (for cream cheese) 60 g caster sugar (for whites) 40 ml vegetable oil (I’m using sunflower) Zest from 2 large lemons 4 tbsp fresh lemon juice 15 ml milk 75 g cake flour ½ tsp baking powder Pinch of salt LEMON LAYER CAKE WITH LEMON CURD FROSTING Preheat oven to 160°C/320°F. Sift the flour and set aside. In a large bowl, beat the egg yolks, honey and sugar together until well combined. Add in milk, oil, vanilla extract, lemon zest BEST BRINED PORK CHOPS Ingredients: 4 pork chops (preferably bone-in) – approx. 1-inch thickness ½ cup (100 g) kosher salt (if using table salt, reduce amount by half) ¼ cup (60 g) brown sugar ¼ cup (60 ml) maple syrup (substitute with honey or brown sugar if unavailable) 6 cloves garlic – smashed 2 cups (500 ml) water 3 cups (750 ml) ice water Optional: 1 tbsp coriander seeds 1 tbsp peppercorn 2 bay leaves PURPLE SWEET POTATO CHIFFON CAKE Purple has always been my favorite color, so it’s only befitting I combine it with another of my all-time favorite cake – chiffon cake. It also helps that I found this bottle of purple sweet potato powder at Kitchen Capers but it is totally an optional ingredient. The purple sweet potato powder gives the Purple Sweet Potato Chiffon Cake that extra purplish pink hue which I find it really 11 ESSENTIAL RULES TO MAKING PERFECT MACARONS Having encountered numerous painful failed Macaron baking attempts, i.e. “Footless” macarons, dome cracked top macarons, hollow macarons, etc, I’ve come to realize there are indeed some “rules” to follow which they don’t really mention in most recipes. After watching tons of troubleshooting videos, researching multiple recipes online, I’ve come up with 11 essential tips andrules
KING PRAWNS WITH GINGER AND SPRING ONIONS 姜葱大虾 Clean and devein the prawns by cutting the middle of the shells and removing the veins with a stick. Rinse and pat dry. In a wok or deep frying pan, add in vegetable oil (about 2 inches in height) and heattill hot.
BEAR NAKED FOOD
Welcome to my collection of recipes where I share with you, step-by-step, on how to make restaurant quality dishes from your ownkitchen!
EASY STIR-FRY MINCED PORK Ingredients: 250 g minced pork 1 stalk lemongrass – bruised and chopped into finely 2 cloves garlic – minced ½ large onion – chopped 1 bird eye chilli – cut finely Sauce – 1 ½ tsp brown sugar 1 ½ tsp fish sauce ½ tsp soy sauce ½ tsp dark soy sauce Dash of white pepper ¼ cup water 1 tsp corn starch mix with 1 tsp water Garnish – Chopped coriander / spring onion Red cut chili TEOCHEW STEAMED SWEET YAM PASTE (ORH NEE) A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil. This simplified and healthier version uses no oil and the amount THAI-STYLE CRISPY PORK BELLY This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well. However, since pork fat has made it to number 8 on the list of top 100 nutritious food and we are using good quality cooking oil, making this dish LEMON CREAM CHEESE CHIFFON CAKE Ingredients: 3 large (65g each) eggs – yolks and whites separated (use 4 if your eggs are 55 or 60 g each) 70 g cream cheese – softened at room temperature 30 g caster sugar (for cream cheese) 60 g caster sugar (for whites) 40 ml vegetable oil (I’m using sunflower) Zest from 2 large lemons 4 tbsp fresh lemon juice 15 ml milk 75 g cake flour ½ tsp baking powder Pinch of salt LEMON LAYER CAKE WITH LEMON CURD FROSTING Preheat oven to 160°C/320°F. Sift the flour and set aside. In a large bowl, beat the egg yolks, honey and sugar together until well combined. Add in milk, oil, vanilla extract, lemon zest BEST BRINED PORK CHOPS Ingredients: 4 pork chops (preferably bone-in) – approx. 1-inch thickness ½ cup (100 g) kosher salt (if using table salt, reduce amount by half) ¼ cup (60 g) brown sugar ¼ cup (60 ml) maple syrup (substitute with honey or brown sugar if unavailable) 6 cloves garlic – smashed 2 cups (500 ml) water 3 cups (750 ml) ice water Optional: 1 tbsp coriander seeds 1 tbsp peppercorn 2 bay leaves PURPLE SWEET POTATO CHIFFON CAKE Purple has always been my favorite color, so it’s only befitting I combine it with another of my all-time favorite cake – chiffon cake. It also helps that I found this bottle of purple sweet potato powder at Kitchen Capers but it is totally an optional ingredient. The purple sweet potato powder gives the Purple Sweet Potato Chiffon Cake that extra purplish pink hue which I find it really 11 ESSENTIAL RULES TO MAKING PERFECT MACARONS Having encountered numerous painful failed Macaron baking attempts, i.e. “Footless” macarons, dome cracked top macarons, hollow macarons, etc, I’ve come to realize there are indeed some “rules” to follow which they don’t really mention in most recipes. After watching tons of troubleshooting videos, researching multiple recipes online, I’ve come up with 11 essential tips andrules
KING PRAWNS WITH GINGER AND SPRING ONIONS 姜葱大虾 Clean and devein the prawns by cutting the middle of the shells and removing the veins with a stick. Rinse and pat dry. In a wok or deep frying pan, add in vegetable oil (about 2 inches in height) and heattill hot.
CRISPY THAI FRIED CHICKEN WINGS Ingredients: 6 pcs chicken wings (drumlettes and wings separated) – wash and pat dry 3 cloves garlic ¼ tsp white or black peppercorn (or tsp ground white or black pepper) 3 pcs fresh coriander root (optional) 2 tbsp fish sauce ¼ tsp salt 2 tbsp sugar 1 tbsp soy sauce + 2 tbsp water ½ cup Gogi Tempura flour / rice flour Cooking oil (I’m using rice bran) HOKKIEN NGOH HIANG (五香 FRIED MEAT ROLLS) Recently, there has been an influx on ads selling Ngoh Hiang online. And most of them “originated” from their grandmas’ secret recipes. Few weeks ago, my beloved sis ordered from this insta-famous retailer with 100% positive reviews so it must be good, right? Well, all I could say is she won’t be ordering from them anymore. So I decide to get in touch with my Hokkien roots and make some. HOMEMADE FISH BALLS 自制鱼丸 I’m always in search of bouncy handmade fish balls made from real fish. Not the commercial kind that are filled with starch and binders. The beauty of homemade fish ball is in its irregular-shaped look and texture, plus it actually tastes like fish. Fish balls originated from China and the Teochews (Chao Zhou) are arguably the experts when it comes to making fish balls. OVEN ROASTED CRISPY BABY POTATOES Whenever I'm in the supermarket, I can't take my eyes away from the baby potatoes. There are 101 ways to make potatoes but to me, this Oven Roasted Crispy Baby Potatoes is the most fuss-free and yummilicious recipe. I'll let you be the judge KING PRAWNS WITH GINGER AND SPRING ONIONS 姜葱大虾 Clean and devein the prawns by cutting the middle of the shells and removing the veins with a stick. Rinse and pat dry. In a wok or deep frying pan, add in vegetable oil (about 2 PURPLE SWEET POTATO HOKKAIDO MILK BREAD Ingredients: 270 g bread flour 30 g cake flour 5 g instant yeast 40 g sugar 4 g salt 15 g milk powder 10 g purple sweet potato powder (omit if making original flavor) 25 g egg (from 1 egg – reserve the rest for egg wash) 140 ml fresh milk (or more if necessary – I used another 10 ml) 75 ml whipping cream Egg wash: Reserve egg + 1 tbsp milk Recipe source: Savoury Days (slight modification) DARK CHOCOLATE MOUSSE 2015! First of all, a very Happy New Year to all BNF readers! 2014 was the birth of Bear Naked Food site and I couldn’t have made it without the support from readers and fans like you. So a very BIGthank you as well!
FRIED THAI SWEET POTATO BALLS - It was love at first bite when I sunk my teeth into these Fried Thai Sweet Potato Balls at a store located inside the Thai Supermarket at Golden Mile Complex. Also known as ‘Kanom Kai Nok Krata’ (in Thai), this addictive street food is extremely crunchy on the outside, yet it collapsed into a soft and chewy goodness with a hollow centre. DORITOS CRUSTED WINGS Rinse the wings and set aside. Combine the buttermilk, salt, garlic powder, black pepper in a bowl and mix well. Put the winglets into a large zip loc bag and pour the buttermilk mixture into the bag. 11 ESSENTIAL RULES TO MAKING PERFECT MACARONS Having encountered numerous painful failed Macaron baking attempts, i.e. “Footless” macarons, dome cracked top macarons, hollow macarons, etc, I’ve come to realize there are indeed some “rules” to follow which they don’t really mention in most recipes. After watching tons of troubleshooting videos, researching multiple recipes online, I’ve come up with 11 essential tips andrules
BEAR NAKED FOOD
While it is important to use fresh fish when making fish soup, the soul of this dish I believe, is in its luscious and rich broth. To achieve that signature ‘milky’ soup base, the trick is to keep boiling the broth over high heat for 10 to 15 mins to release the collagen and essence from the fish bones. EASY STIR-FRY MINCED PORK Ingredients: 250 g minced pork 1 stalk lemongrass – bruised and chopped into finely 2 cloves garlic – minced ½ large onion – chopped 1 bird eye chilli – cut finely Sauce – 1 ½ tsp brown sugar 1 ½ tsp fish sauce ½ tsp soy sauce ½ tsp dark soy sauce Dash of white pepper ¼ cup water 1 tsp corn starch mix with 1 tsp water Garnish – Chopped coriander / spring onion Red cut chili TEOCHEW STEAMED SWEET YAM PASTE (ORH NEE) A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil. This simplified and healthier version uses no oil and the amount LEMON CREAM CHEESE CHIFFON CAKE Pinch of salt. Makes a 7”or 17 cm cake. Preheat oven at 345°F/175°C. Whisk cream cheese and sugar together until combined. Add in egg yolks and continue to mix for another 1 min. Combine the oil, milk, lemon zest and lemon juice to the mixture and give it a final mix. Sift the flour, baking powder and salt into the eggmixture.
LEMON LAYER CAKE WITH LEMON CURD FROSTING Homemade lemon curd. Alternatively, you could use store bought too. Preheat oven to 160°C/320°F. Sift the flour and set aside. In a large bowl, beat the egg yolks, honey and sugar together until well combined. Add in milk, oil, vanilla extract, lemon zest and continue to whisk until pale and thick. BEST BRINED PORK CHOPS Instructions. In a non-reactive pot (stainless steel is fine), add in seasoning and 2 cups of water and bring to boil. Transfer liquid into a large container or bag and add in 3 cups ice water. The temperature of the liquid should be at room temperature or cold. Add in pork chops and make sure they are full submerged. THAI-STYLE CRISPY PORK BELLY This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well. However, since pork fat has made it to number 8 on the list of top 100 nutritious food and we are using good quality cooking oil, making this dish MOIST CHOCOLATE CHIP BUNDT CAKE The line up. Preheat oven to 175°C/350°F. Grease a 10-cup (2.5L) bundt pan generously with butter. Add flour, baking powder, baking soda and salt in a large bowl. Use a whisk to mix well. Using stand mixer or electric hang mixer, cream the butter and sugar together, until pale and fluffy. COPYCAT IKEA FRIED CHICKEN WINGS Place in fridge and marinate for 6 hours or preferably overnight. 30 mins before cooking, take out wings to bring to room temperature. In a large heavy bottom pot or Dutch oven, heat oil over medium heat until 150°C. Insert a chopstick into the oil and if small bubbles form around the chopstick, the oil is ready. PURPLE SWEET POTATO CHIFFON CAKE In a large mixing bowl, add in egg yolks, sugar, salt and whisk until pale and fluffy. Add in water, vegetable oil and mix until combined. To the mixture, add in sweet potato paste, sweet potato powder (if using) and mix until well incorporated. Sift in flour and fold into the batter until the flour just disappear.BEAR NAKED FOOD
While it is important to use fresh fish when making fish soup, the soul of this dish I believe, is in its luscious and rich broth. To achieve that signature ‘milky’ soup base, the trick is to keep boiling the broth over high heat for 10 to 15 mins to release the collagen and essence from the fish bones. EASY STIR-FRY MINCED PORK Ingredients: 250 g minced pork 1 stalk lemongrass – bruised and chopped into finely 2 cloves garlic – minced ½ large onion – chopped 1 bird eye chilli – cut finely Sauce – 1 ½ tsp brown sugar 1 ½ tsp fish sauce ½ tsp soy sauce ½ tsp dark soy sauce Dash of white pepper ¼ cup water 1 tsp corn starch mix with 1 tsp water Garnish – Chopped coriander / spring onion Red cut chili TEOCHEW STEAMED SWEET YAM PASTE (ORH NEE) A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil. This simplified and healthier version uses no oil and the amount LEMON CREAM CHEESE CHIFFON CAKE Pinch of salt. Makes a 7”or 17 cm cake. Preheat oven at 345°F/175°C. Whisk cream cheese and sugar together until combined. Add in egg yolks and continue to mix for another 1 min. Combine the oil, milk, lemon zest and lemon juice to the mixture and give it a final mix. Sift the flour, baking powder and salt into the eggmixture.
LEMON LAYER CAKE WITH LEMON CURD FROSTING Homemade lemon curd. Alternatively, you could use store bought too. Preheat oven to 160°C/320°F. Sift the flour and set aside. In a large bowl, beat the egg yolks, honey and sugar together until well combined. Add in milk, oil, vanilla extract, lemon zest and continue to whisk until pale and thick. BEST BRINED PORK CHOPS Instructions. In a non-reactive pot (stainless steel is fine), add in seasoning and 2 cups of water and bring to boil. Transfer liquid into a large container or bag and add in 3 cups ice water. The temperature of the liquid should be at room temperature or cold. Add in pork chops and make sure they are full submerged. THAI-STYLE CRISPY PORK BELLY This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well. However, since pork fat has made it to number 8 on the list of top 100 nutritious food and we are using good quality cooking oil, making this dish MOIST CHOCOLATE CHIP BUNDT CAKE The line up. Preheat oven to 175°C/350°F. Grease a 10-cup (2.5L) bundt pan generously with butter. Add flour, baking powder, baking soda and salt in a large bowl. Use a whisk to mix well. Using stand mixer or electric hang mixer, cream the butter and sugar together, until pale and fluffy. COPYCAT IKEA FRIED CHICKEN WINGS Place in fridge and marinate for 6 hours or preferably overnight. 30 mins before cooking, take out wings to bring to room temperature. In a large heavy bottom pot or Dutch oven, heat oil over medium heat until 150°C. Insert a chopstick into the oil and if small bubbles form around the chopstick, the oil is ready. PURPLE SWEET POTATO CHIFFON CAKE In a large mixing bowl, add in egg yolks, sugar, salt and whisk until pale and fluffy. Add in water, vegetable oil and mix until combined. To the mixture, add in sweet potato paste, sweet potato powder (if using) and mix until well incorporated. Sift in flour and fold into the batter until the flour just disappear.RECIPES ARCHIVES
Homemade Baked Beignets. These soft, pillowy bites of yeasted dough are as delicious as they look. Oh, for those of you who are not acquainted with Beignet, it is usually made with yeast, bread flour, evaporated milk, deep fried and dusted with a generous coating of icing sugar. Think of it as the cousin of churros. MOIST CHOCOLATE CHIP BUNDT CAKE The line up. Preheat oven to 175°C/350°F. Grease a 10-cup (2.5L) bundt pan generously with butter. Add flour, baking powder, baking soda and salt in a large bowl. Use a whisk to mix well. Using stand mixer or electric hang mixer, cream the butter and sugar together, until pale and fluffy. BEST BRINED PORK CHOPS Instructions. In a non-reactive pot (stainless steel is fine), add in seasoning and 2 cups of water and bring to boil. Transfer liquid into a large container or bag and add in 3 cups ice water. The temperature of the liquid should be at room temperature or cold. Add in pork chops and make sure they are full submerged. JAPANESE GARLIC FRIED RICE Turn up heat and add in 1 tbsp oil. Add in cooked rice and stir fry until they are loose. The wok should remain constantly at high heat. Add in salt, few dashes of black pepper and half of the fried garlic. Continue to mix for 1 min. Finally, pour the sauce over the CRISPY THAI FRIED CHICKEN WINGS Instructions. Crush the garlic, peppercorn and coriander root into a paste. Add in the rest of the wet ingredients except the flour. Place chicken wings into a large bowl and add the marinade. Mix well. Transfer into a large Ziploc bag and place in fridge and marinate for 1 hour or overnight. FRIED THAI SWEET POTATO BALLS 1 egg yolk. makes about 20 x 1-inch balls. Recipe source: Food Travel TV. The line up. Steam or boil the sweet potatoes for 25 mins or until softened. While waiting, add the yolk to the coconut milk and mix well. In a medium bowl, mix the tapioca starch, sugar, salt and bakingpowder together.
PURPLE SWEET POTATO HOKKAIDO MILK BREAD Instructions. In a large mixing bowl, add both flours, sugar, salt and milk powder. Using a balloon whisk, mix all the ingredients until well incorporated. Add in instant yeast and mix well again. Make a well in the centre of the bowl and add in 25 g egg, fresh milk and whippingcream.
CANDIED MANDARIN ORANGE PEEL Rinse with cold tap water and pat dry with paper towel. Slice the peel thinly or desired thickness. Put the peel in a pot of tap water, enough to cover all the peel and bring to boil. Simmer for 5 mins and strain. Repeat the above step for another 2 times. On the last time, let the peel simmer in the water for 30 mins. KING PRAWNS WITH GINGER AND SPRING ONIONS 姜葱大虾 Instructions. Clean and devein the prawns by cutting the middle of the shells and removing the veins with a stick. Rinse and pat dry. In a wok or deep frying pan, add in vegetable oil (about 2 inches in height) and heat till hot. Carefully add in the prawns (if DORITOS CRUSTED WINGS Place the flour, eggs and Doritos separately into 3 bowls / plates. Take the winglets one by one and dredge them in the flour, follow by the egg and lastly the Doritos. Make sure the winglets are well coated during each process. Place a few winglets in hot oil and deep fry forabout 5 mins.
BEAR NAKED FOOD
While it is important to use fresh fish when making fish soup, the soul of this dish I believe, is in its luscious and rich broth. To achieve that signature ‘milky’ soup base, the trick is to keep boiling the broth over high heat for 10 to 15 mins to release the collagen and essence from the fish bones. EASY STIR-FRY MINCED PORK Ingredients: 250 g minced pork 1 stalk lemongrass – bruised and chopped into finely 2 cloves garlic – minced ½ large onion – chopped 1 bird eye chilli – cut finely Sauce – 1 ½ tsp brown sugar 1 ½ tsp fish sauce ½ tsp soy sauce ½ tsp dark soy sauce Dash of white pepper ¼ cup water 1 tsp corn starch mix with 1 tsp water Garnish – Chopped coriander / spring onion Red cut chili TEOCHEW STEAMED SWEET YAM PASTE (ORH NEE) A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil. This simplified and healthier version uses no oil and the amount LEMON CREAM CHEESE CHIFFON CAKE Pinch of salt. Makes a 7”or 17 cm cake. Preheat oven at 345°F/175°C. Whisk cream cheese and sugar together until combined. Add in egg yolks and continue to mix for another 1 min. Combine the oil, milk, lemon zest and lemon juice to the mixture and give it a final mix. Sift the flour, baking powder and salt into the eggmixture.
LEMON LAYER CAKE WITH LEMON CURD FROSTING Homemade lemon curd. Alternatively, you could use store bought too. Preheat oven to 160°C/320°F. Sift the flour and set aside. In a large bowl, beat the egg yolks, honey and sugar together until well combined. Add in milk, oil, vanilla extract, lemon zest and continue to whisk until pale and thick. BEST BRINED PORK CHOPS Instructions. In a non-reactive pot (stainless steel is fine), add in seasoning and 2 cups of water and bring to boil. Transfer liquid into a large container or bag and add in 3 cups ice water. The temperature of the liquid should be at room temperature or cold. Add in pork chops and make sure they are full submerged. THAI-STYLE CRISPY PORK BELLY This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well. However, since pork fat has made it to number 8 on the list of top 100 nutritious food and we are using good quality cooking oil, making this dish MOIST CHOCOLATE CHIP BUNDT CAKE The line up. Preheat oven to 175°C/350°F. Grease a 10-cup (2.5L) bundt pan generously with butter. Add flour, baking powder, baking soda and salt in a large bowl. Use a whisk to mix well. Using stand mixer or electric hang mixer, cream the butter and sugar together, until pale and fluffy. COPYCAT IKEA FRIED CHICKEN WINGS Place in fridge and marinate for 6 hours or preferably overnight. 30 mins before cooking, take out wings to bring to room temperature. In a large heavy bottom pot or Dutch oven, heat oil over medium heat until 150°C. Insert a chopstick into the oil and if small bubbles form around the chopstick, the oil is ready. PURPLE SWEET POTATO CHIFFON CAKE In a large mixing bowl, add in egg yolks, sugar, salt and whisk until pale and fluffy. Add in water, vegetable oil and mix until combined. To the mixture, add in sweet potato paste, sweet potato powder (if using) and mix until well incorporated. Sift in flour and fold into the batter until the flour just disappear.BEAR NAKED FOOD
While it is important to use fresh fish when making fish soup, the soul of this dish I believe, is in its luscious and rich broth. To achieve that signature ‘milky’ soup base, the trick is to keep boiling the broth over high heat for 10 to 15 mins to release the collagen and essence from the fish bones. EASY STIR-FRY MINCED PORK Ingredients: 250 g minced pork 1 stalk lemongrass – bruised and chopped into finely 2 cloves garlic – minced ½ large onion – chopped 1 bird eye chilli – cut finely Sauce – 1 ½ tsp brown sugar 1 ½ tsp fish sauce ½ tsp soy sauce ½ tsp dark soy sauce Dash of white pepper ¼ cup water 1 tsp corn starch mix with 1 tsp water Garnish – Chopped coriander / spring onion Red cut chili TEOCHEW STEAMED SWEET YAM PASTE (ORH NEE) A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil. This simplified and healthier version uses no oil and the amount LEMON CREAM CHEESE CHIFFON CAKE Pinch of salt. Makes a 7”or 17 cm cake. Preheat oven at 345°F/175°C. Whisk cream cheese and sugar together until combined. Add in egg yolks and continue to mix for another 1 min. Combine the oil, milk, lemon zest and lemon juice to the mixture and give it a final mix. Sift the flour, baking powder and salt into the eggmixture.
LEMON LAYER CAKE WITH LEMON CURD FROSTING Homemade lemon curd. Alternatively, you could use store bought too. Preheat oven to 160°C/320°F. Sift the flour and set aside. In a large bowl, beat the egg yolks, honey and sugar together until well combined. Add in milk, oil, vanilla extract, lemon zest and continue to whisk until pale and thick. BEST BRINED PORK CHOPS Instructions. In a non-reactive pot (stainless steel is fine), add in seasoning and 2 cups of water and bring to boil. Transfer liquid into a large container or bag and add in 3 cups ice water. The temperature of the liquid should be at room temperature or cold. Add in pork chops and make sure they are full submerged. THAI-STYLE CRISPY PORK BELLY This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well. However, since pork fat has made it to number 8 on the list of top 100 nutritious food and we are using good quality cooking oil, making this dish MOIST CHOCOLATE CHIP BUNDT CAKE The line up. Preheat oven to 175°C/350°F. Grease a 10-cup (2.5L) bundt pan generously with butter. Add flour, baking powder, baking soda and salt in a large bowl. Use a whisk to mix well. Using stand mixer or electric hang mixer, cream the butter and sugar together, until pale and fluffy. COPYCAT IKEA FRIED CHICKEN WINGS Place in fridge and marinate for 6 hours or preferably overnight. 30 mins before cooking, take out wings to bring to room temperature. In a large heavy bottom pot or Dutch oven, heat oil over medium heat until 150°C. Insert a chopstick into the oil and if small bubbles form around the chopstick, the oil is ready. PURPLE SWEET POTATO CHIFFON CAKE In a large mixing bowl, add in egg yolks, sugar, salt and whisk until pale and fluffy. Add in water, vegetable oil and mix until combined. To the mixture, add in sweet potato paste, sweet potato powder (if using) and mix until well incorporated. Sift in flour and fold into the batter until the flour just disappear.RECIPES ARCHIVES
Homemade Baked Beignets. These soft, pillowy bites of yeasted dough are as delicious as they look. Oh, for those of you who are not acquainted with Beignet, it is usually made with yeast, bread flour, evaporated milk, deep fried and dusted with a generous coating of icing sugar. Think of it as the cousin of churros. MOIST CHOCOLATE CHIP BUNDT CAKE The line up. Preheat oven to 175°C/350°F. Grease a 10-cup (2.5L) bundt pan generously with butter. Add flour, baking powder, baking soda and salt in a large bowl. Use a whisk to mix well. Using stand mixer or electric hang mixer, cream the butter and sugar together, until pale and fluffy. BEST BRINED PORK CHOPS Instructions. In a non-reactive pot (stainless steel is fine), add in seasoning and 2 cups of water and bring to boil. Transfer liquid into a large container or bag and add in 3 cups ice water. The temperature of the liquid should be at room temperature or cold. Add in pork chops and make sure they are full submerged. JAPANESE GARLIC FRIED RICE Turn up heat and add in 1 tbsp oil. Add in cooked rice and stir fry until they are loose. The wok should remain constantly at high heat. Add in salt, few dashes of black pepper and half of the fried garlic. Continue to mix for 1 min. Finally, pour the sauce over the CRISPY THAI FRIED CHICKEN WINGS Instructions. Crush the garlic, peppercorn and coriander root into a paste. Add in the rest of the wet ingredients except the flour. Place chicken wings into a large bowl and add the marinade. Mix well. Transfer into a large Ziploc bag and place in fridge and marinate for 1 hour or overnight. FRIED THAI SWEET POTATO BALLS 1 egg yolk. makes about 20 x 1-inch balls. Recipe source: Food Travel TV. The line up. Steam or boil the sweet potatoes for 25 mins or until softened. While waiting, add the yolk to the coconut milk and mix well. In a medium bowl, mix the tapioca starch, sugar, salt and bakingpowder together.
PURPLE SWEET POTATO HOKKAIDO MILK BREAD Instructions. In a large mixing bowl, add both flours, sugar, salt and milk powder. Using a balloon whisk, mix all the ingredients until well incorporated. Add in instant yeast and mix well again. Make a well in the centre of the bowl and add in 25 g egg, fresh milk and whippingcream.
CANDIED MANDARIN ORANGE PEEL Rinse with cold tap water and pat dry with paper towel. Slice the peel thinly or desired thickness. Put the peel in a pot of tap water, enough to cover all the peel and bring to boil. Simmer for 5 mins and strain. Repeat the above step for another 2 times. On the last time, let the peel simmer in the water for 30 mins. KING PRAWNS WITH GINGER AND SPRING ONIONS 姜葱大虾 Instructions. Clean and devein the prawns by cutting the middle of the shells and removing the veins with a stick. Rinse and pat dry. In a wok or deep frying pan, add in vegetable oil (about 2 inches in height) and heat till hot. Carefully add in the prawns (if DORITOS CRUSTED WINGS Place the flour, eggs and Doritos separately into 3 bowls / plates. Take the winglets one by one and dredge them in the flour, follow by the egg and lastly the Doritos. Make sure the winglets are well coated during each process. Place a few winglets in hot oil and deep fry forabout 5 mins.
BEAR NAKED FOOD
While it is important to use fresh fish when making fish soup, the soul of this dish I believe, is in its luscious and rich broth. To achieve that signature ‘milky’ soup base, the trick is to keep boiling the broth over high heat for 10 to 15 mins to release the collagen and essence from the fish bones. TEOCHEW STEAMED SWEET YAM PASTE (ORH NEE) A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil. This simplified and healthier version uses no oil and the amount EASY STIR-FRY MINCED PORK Ingredients: 250 g minced pork 1 stalk lemongrass – bruised and chopped into finely 2 cloves garlic – minced ½ large onion – chopped 1 bird eye chilli – cut finely Sauce – 1 ½ tsp brown sugar 1 ½ tsp fish sauce ½ tsp soy sauce ½ tsp dark soy sauce Dash of white pepper ¼ cup water 1 tsp corn starch mix with 1 tsp water Garnish – Chopped coriander / spring onion Red cut chili COCKTAIL SAUSAGE ROLL Filling –. 16 – 18 pieces pork sausages / chicken franks. Egg wash (1 egg yolk beaten with 1 tbsp milk) The line up. Add sugar and yeast to the warm water and stir briefly. Cover the bowl and allow the yeast to proof for 5 – 10 mins or until foamy. In a large mixing bowl, add in bread flour, milk and yeast mixture. LEMON CREAM CHEESE CHIFFON CAKE Pinch of salt. Makes a 7”or 17 cm cake. Preheat oven at 345°F/175°C. Whisk cream cheese and sugar together until combined. Add in egg yolks and continue to mix for another 1 min. Combine the oil, milk, lemon zest and lemon juice to the mixture and give it a final mix. Sift the flour, baking powder and salt into the eggmixture.
EASY SANDWICH BREAD
Pour in melted butter, honey and warm water. Using a stand mixer with a paddle whisk, whisk the ingredients together for 1 min (low speed). Turn up to medium speed and whisk for another 2 mins. Using a greased spatula, scrap down the sides of the bowl and continue to mix foranother 2 mins.
LEMON LAYER CAKE WITH LEMON CURD FROSTING Homemade lemon curd. Alternatively, you could use store bought too. Preheat oven to 160°C/320°F. Sift the flour and set aside. In a large bowl, beat the egg yolks, honey and sugar together until well combined. Add in milk, oil, vanilla extract, lemon zest and continue to whisk until pale and thick. PURPLE SWEET POTATO HOKKAIDO MILK BREAD Instructions. In a large mixing bowl, add both flours, sugar, salt and milk powder. Using a balloon whisk, mix all the ingredients until well incorporated. Add in instant yeast and mix well again. Make a well in the centre of the bowl and add in 25 g egg, fresh milk and whippingcream.
COPYCAT IKEA FRIED CHICKEN WINGS Place in fridge and marinate for 6 hours or preferably overnight. 30 mins before cooking, take out wings to bring to room temperature. In a large heavy bottom pot or Dutch oven, heat oil over medium heat until 150°C. Insert a chopstick into the oil and if small bubbles form around the chopstick, the oil is ready. 11 ESSENTIAL RULES TO MAKING PERFECT MACARONS Having encountered numerous painful failed Macaron baking attempts, i.e. “Footless” macarons, dome cracked top macarons, hollow macarons, etc, I’ve come to realize there are indeed some “rules” to follow which they don’t really mention in most recipes. After watching tons of troubleshooting videos, researching multiple recipes online, I’ve come up with 11 essential tips andrules
BEAR NAKED FOOD
While it is important to use fresh fish when making fish soup, the soul of this dish I believe, is in its luscious and rich broth. To achieve that signature ‘milky’ soup base, the trick is to keep boiling the broth over high heat for 10 to 15 mins to release the collagen and essence from the fish bones. TEOCHEW STEAMED SWEET YAM PASTE (ORH NEE) A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil. This simplified and healthier version uses no oil and the amount EASY STIR-FRY MINCED PORK Ingredients: 250 g minced pork 1 stalk lemongrass – bruised and chopped into finely 2 cloves garlic – minced ½ large onion – chopped 1 bird eye chilli – cut finely Sauce – 1 ½ tsp brown sugar 1 ½ tsp fish sauce ½ tsp soy sauce ½ tsp dark soy sauce Dash of white pepper ¼ cup water 1 tsp corn starch mix with 1 tsp water Garnish – Chopped coriander / spring onion Red cut chili COCKTAIL SAUSAGE ROLL Filling –. 16 – 18 pieces pork sausages / chicken franks. Egg wash (1 egg yolk beaten with 1 tbsp milk) The line up. Add sugar and yeast to the warm water and stir briefly. Cover the bowl and allow the yeast to proof for 5 – 10 mins or until foamy. In a large mixing bowl, add in bread flour, milk and yeast mixture. LEMON CREAM CHEESE CHIFFON CAKE Pinch of salt. Makes a 7”or 17 cm cake. Preheat oven at 345°F/175°C. Whisk cream cheese and sugar together until combined. Add in egg yolks and continue to mix for another 1 min. Combine the oil, milk, lemon zest and lemon juice to the mixture and give it a final mix. Sift the flour, baking powder and salt into the eggmixture.
EASY SANDWICH BREAD
Pour in melted butter, honey and warm water. Using a stand mixer with a paddle whisk, whisk the ingredients together for 1 min (low speed). Turn up to medium speed and whisk for another 2 mins. Using a greased spatula, scrap down the sides of the bowl and continue to mix foranother 2 mins.
LEMON LAYER CAKE WITH LEMON CURD FROSTING Homemade lemon curd. Alternatively, you could use store bought too. Preheat oven to 160°C/320°F. Sift the flour and set aside. In a large bowl, beat the egg yolks, honey and sugar together until well combined. Add in milk, oil, vanilla extract, lemon zest and continue to whisk until pale and thick. PURPLE SWEET POTATO HOKKAIDO MILK BREAD Instructions. In a large mixing bowl, add both flours, sugar, salt and milk powder. Using a balloon whisk, mix all the ingredients until well incorporated. Add in instant yeast and mix well again. Make a well in the centre of the bowl and add in 25 g egg, fresh milk and whippingcream.
COPYCAT IKEA FRIED CHICKEN WINGS Place in fridge and marinate for 6 hours or preferably overnight. 30 mins before cooking, take out wings to bring to room temperature. In a large heavy bottom pot or Dutch oven, heat oil over medium heat until 150°C. Insert a chopstick into the oil and if small bubbles form around the chopstick, the oil is ready. 11 ESSENTIAL RULES TO MAKING PERFECT MACARONS Having encountered numerous painful failed Macaron baking attempts, i.e. “Footless” macarons, dome cracked top macarons, hollow macarons, etc, I’ve come to realize there are indeed some “rules” to follow which they don’t really mention in most recipes. After watching tons of troubleshooting videos, researching multiple recipes online, I’ve come up with 11 essential tips andrules
EASY SANDWICH BREAD
Pour in melted butter, honey and warm water. Using a stand mixer with a paddle whisk, whisk the ingredients together for 1 min (low speed). Turn up to medium speed and whisk for another 2 mins. Using a greased spatula, scrap down the sides of the bowl and continue to mix foranother 2 mins.
JAPANESE GARLIC FRIED RICE Ingredients: 2&1/2 cups (450 g) cooked Japanese short grain rice* (make ahead and refrigerate overnight or up to 1 week) 10 cloves garlic – minced (I used a garlic press) 4 stalks spring onions – diced 3 eggs – lightly beaten ½ tsp salt and black pepper Vegetable cooking oil Sauce: 2 tbsp soy sauce (preferably Kikkoman or other Japanese brand) 2 tbsp sugar 2 tbsp mirin (Japanese rice TAKOYAKI | BEAR NAKED FOOD Closely related to Okonomiyaki (a flour-based batter savory pancake), Takoyaki is another popular street snack available widely in Japan. Hailed from Osaka, they both use similar ingredients. However, unlike Okonomiyaki which resembles a giant pancake, Takoyaki is grilled on a special iron plate with small round wells. Hence, their signature shape is in the form of little round balls THAI-STYLE CRISPY PORK BELLY This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well. However, since pork fat has made it to number 8 on the list of top 100 nutritious food and we are using good quality cooking oil, making this BEST BRINED PORK CHOPS Instructions. In a non-reactive pot (stainless steel is fine), add in seasoning and 2 cups of water and bring to boil. Transfer liquid into a large container or bag and add in 3 cups ice water. The temperature of the liquid should be at room temperature or cold. Add in pork chops and make sure they are full submerged. THAI GRILLED PORK NECK The line up. Slice the pork neck into 2-inch strips and place into a ziploc bag or large bowl. Using a mortar and pestle, pound all the dry ingredients together. Add in oyster sauce, Maggi seasoning sauce and stir well. Taste and adjust with more seasoning if needed. Pour FRIED THAI SWEET POTATO BALLS 1 egg yolk. makes about 20 x 1-inch balls. Recipe source: Food Travel TV. The line up. Steam or boil the sweet potatoes for 25 mins or until softened. While waiting, add the yolk to the coconut milk and mix well. In a medium bowl, mix the tapioca starch, sugar, salt and bakingpowder together.
CREAM CHEESE FILLED BANANA CAKE In a medium bowl, add in all the ingredients for the cream cheese filling and mix well. Pour ¾ of the batter into a lightly greased 10 x 6 loaf pan. Drizzle in the cream cheese and spread it out lightly. Cover with the rest of the banana cake batter and use a spatula tolevel the top.
CARROT PISTACHIO MUFFINS The line up. Preheat oven to 175°C/340°F. In a medium bowl, add the dry ingredients together and mix well with a balloon whisk. In a large mixing bowl, beat together eggs and sugar for 1 min. You could use a stand mixer or handheld mixer for this. Add the oil and continue beat until mixture thickens slightly. PURPLE SWEET POTATO CHIFFON CAKE In a large mixing bowl, add in egg yolks, sugar, salt and whisk until pale and fluffy. Add in water, vegetable oil and mix until combined. To the mixture, add in sweet potato paste, sweet potato powder (if using) and mix until well incorporated. Sift in flourBEAR NAKED FOOD
While it is important to use fresh fish when making fish soup, the soul of this dish I believe, is in its luscious and rich broth. To achieve that signature ‘milky’ soup base, the trick is to keep boiling the broth over high heat for 10 to 15 mins to release the collagen and essence from the fish bones. TEOCHEW STEAMED SWEET YAM PASTE (ORH NEE) A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil. This simplified and healthier version uses no oil and the amount COCKTAIL SAUSAGE ROLL Filling –. 16 – 18 pieces pork sausages / chicken franks. Egg wash (1 egg yolk beaten with 1 tbsp milk) The line up. Add sugar and yeast to the warm water and stir briefly. Cover the bowl and allow the yeast to proof for 5 – 10 mins or until foamy. In a large mixing bowl, add in bread flour, milk and yeast mixture. EASY STIR-FRY MINCED PORK Ingredients: 250 g minced pork 1 stalk lemongrass – bruised and chopped into finely 2 cloves garlic – minced ½ large onion – chopped 1 bird eye chilli – cut finely Sauce – 1 ½ tsp brown sugar 1 ½ tsp fish sauce ½ tsp soy sauce ½ tsp dark soy sauce Dash of white pepper ¼ cup water 1 tsp corn starch mix with 1 tsp water Garnish – Chopped coriander / spring onion Red cut chili LEMON CREAM CHEESE CHIFFON CAKE Pinch of salt. Makes a 7”or 17 cm cake. Preheat oven at 345°F/175°C. Whisk cream cheese and sugar together until combined. Add in egg yolks and continue to mix for another 1 min. Combine the oil, milk, lemon zest and lemon juice to the mixture and give it a final mix. Sift the flour, baking powder and salt into the eggmixture.
LEMON LAYER CAKE WITH LEMON CURD FROSTING Homemade lemon curd. Alternatively, you could use store bought too. Preheat oven to 160°C/320°F. Sift the flour and set aside. In a large bowl, beat the egg yolks, honey and sugar together until well combined. Add in milk, oil, vanilla extract, lemon zest and continue to whisk until pale and thick. THAI-STYLE CRISPY PORK BELLY This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well. However, since pork fat has made it to number 8 on the list of top 100 nutritious food and we are using good quality cooking oil, making this dish PURPLE SWEET POTATO HOKKAIDO MILK BREAD Instructions. In a large mixing bowl, add both flours, sugar, salt and milk powder. Using a balloon whisk, mix all the ingredients until well incorporated. Add in instant yeast and mix well again. Make a well in the centre of the bowl and add in 25 g egg, fresh milk and whippingcream.
COPYCAT IKEA FRIED CHICKEN WINGS Place in fridge and marinate for 6 hours or preferably overnight. 30 mins before cooking, take out wings to bring to room temperature. In a large heavy bottom pot or Dutch oven, heat oil over medium heat until 150°C. Insert a chopstick into the oil and if small bubbles form around the chopstick, the oil is ready. 11 ESSENTIAL RULES TO MAKING PERFECT MACARONS Having encountered numerous painful failed Macaron baking attempts, i.e. “Footless” macarons, dome cracked top macarons, hollow macarons, etc, I’ve come to realize there are indeed some “rules” to follow which they don’t really mention in most recipes. After watching tons of troubleshooting videos, researching multiple recipes online, I’ve come up with 11 essential tips andrules
BEAR NAKED FOOD
While it is important to use fresh fish when making fish soup, the soul of this dish I believe, is in its luscious and rich broth. To achieve that signature ‘milky’ soup base, the trick is to keep boiling the broth over high heat for 10 to 15 mins to release the collagen and essence from the fish bones. TEOCHEW STEAMED SWEET YAM PASTE (ORH NEE) A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil. This simplified and healthier version uses no oil and the amount COCKTAIL SAUSAGE ROLL Filling –. 16 – 18 pieces pork sausages / chicken franks. Egg wash (1 egg yolk beaten with 1 tbsp milk) The line up. Add sugar and yeast to the warm water and stir briefly. Cover the bowl and allow the yeast to proof for 5 – 10 mins or until foamy. In a large mixing bowl, add in bread flour, milk and yeast mixture. EASY STIR-FRY MINCED PORK Ingredients: 250 g minced pork 1 stalk lemongrass – bruised and chopped into finely 2 cloves garlic – minced ½ large onion – chopped 1 bird eye chilli – cut finely Sauce – 1 ½ tsp brown sugar 1 ½ tsp fish sauce ½ tsp soy sauce ½ tsp dark soy sauce Dash of white pepper ¼ cup water 1 tsp corn starch mix with 1 tsp water Garnish – Chopped coriander / spring onion Red cut chili LEMON CREAM CHEESE CHIFFON CAKE Pinch of salt. Makes a 7”or 17 cm cake. Preheat oven at 345°F/175°C. Whisk cream cheese and sugar together until combined. Add in egg yolks and continue to mix for another 1 min. Combine the oil, milk, lemon zest and lemon juice to the mixture and give it a final mix. Sift the flour, baking powder and salt into the eggmixture.
LEMON LAYER CAKE WITH LEMON CURD FROSTING Homemade lemon curd. Alternatively, you could use store bought too. Preheat oven to 160°C/320°F. Sift the flour and set aside. In a large bowl, beat the egg yolks, honey and sugar together until well combined. Add in milk, oil, vanilla extract, lemon zest and continue to whisk until pale and thick. THAI-STYLE CRISPY PORK BELLY This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well. However, since pork fat has made it to number 8 on the list of top 100 nutritious food and we are using good quality cooking oil, making this dish PURPLE SWEET POTATO HOKKAIDO MILK BREAD Instructions. In a large mixing bowl, add both flours, sugar, salt and milk powder. Using a balloon whisk, mix all the ingredients until well incorporated. Add in instant yeast and mix well again. Make a well in the centre of the bowl and add in 25 g egg, fresh milk and whippingcream.
COPYCAT IKEA FRIED CHICKEN WINGS Place in fridge and marinate for 6 hours or preferably overnight. 30 mins before cooking, take out wings to bring to room temperature. In a large heavy bottom pot or Dutch oven, heat oil over medium heat until 150°C. Insert a chopstick into the oil and if small bubbles form around the chopstick, the oil is ready. 11 ESSENTIAL RULES TO MAKING PERFECT MACARONS Having encountered numerous painful failed Macaron baking attempts, i.e. “Footless” macarons, dome cracked top macarons, hollow macarons, etc, I’ve come to realize there are indeed some “rules” to follow which they don’t really mention in most recipes. After watching tons of troubleshooting videos, researching multiple recipes online, I’ve come up with 11 essential tips andrules
JAPANESE GARLIC FRIED RICE Ingredients: 2&1/2 cups (450 g) cooked Japanese short grain rice* (make ahead and refrigerate overnight or up to 1 week) 10 cloves garlic – minced (I used a garlic press) 4 stalks spring onions – diced 3 eggs – lightly beaten ½ tsp salt and black pepper Vegetable cooking oil Sauce: 2 tbsp soy sauce (preferably Kikkoman or other Japanese brand) 2 tbsp sugar 2 tbsp mirin (Japanese rice TAKOYAKI | BEAR NAKED FOOD Closely related to Okonomiyaki (a flour-based batter savory pancake), Takoyaki is another popular street snack available widely in Japan. Hailed from Osaka, they both use similar ingredients. However, unlike Okonomiyaki which resembles a giant pancake, Takoyaki is grilled on a special iron plate with small round wells. Hence, their signature shape is in the form of little round balls THAI-STYLE CRISPY PORK BELLY This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well. However, since pork fat has made it to number 8 on the list of top 100 nutritious food and we are using good quality cooking oil, making this FRIED THAI SWEET POTATO BALLS - It was love at first bite when I sunk my teeth into these Fried Thai Sweet Potato Balls at a store located inside the Thai Supermarket at Golden Mile Complex. Also known as ‘Kanom Kai Nok Krata’ (in Thai), this addictive street food is extremely crunchy on the outside, yet it collapsed into a soft and chewy goodness with a hollow centre.EASY MANGO SAGO
Mango Sago is easily of the most popular Chinese dessert found in almost all Chinese restaurants in Singapore. Made with fresh puréed mangoes and sago pearls, this simple and refreshing no-cook dessert is a popular choice to end the meal with. You’ll want to use mangoes that are ripe and in this recipe, I’m using Thai honey mangoes. Feel free to swap them other types of mangoes readily BEST BRINED PORK CHOPS Ingredients: 4 pork chops (preferably bone-in) – approx. 1-inch thickness ½ cup (100 g) kosher salt (if using table salt, reduce amount by half) ¼ cup (60 g) brown sugar ¼ cup (60 ml) maple syrup (substitute with honey or brown sugar if unavailable) 6 cloves garlic – smashed 2 cups (500 ml) water 3 cups (750 ml) ice water Optional: 1 tbsp coriander seeds 1 tbsp peppercorn 2 bay leaves CREAM CHEESE FILLED BANANA CAKE Ingredients: Banana Cake (using my super moist banana cake recipe) ½ cup (113 g) unsalted butter – softened at room temperature ¾ cup (150 g) caster sugar 3 large very ripe bananas – mashed with fork 2 large eggs (about 55 g – 60 g) 2 tbsp milk 1 tsp vanilla extract 1 cup (110 g) plain flour 1 tsp baking powder 1 tsp baking soda pinch of salt Cream Cheese Filling: 4 oz. 125 g cream THAI GRILLED PORK NECK Ingredients: 450 g pork neck – slice into 2-inch strips 2 pieces coriander root 4 garlic cloves – skin removed 2 tbsp Thai palm sugar (substitute with brown sugar if unavailable) 1 tsp peppercorn or ½ tsp ground white pepper 1 tbsp oyster sauce 1 tsp maggi seasoning sauce (substitute with soy sauce if unavailable) Spicy Dipping Sauce – 3 tbsp freshly squeezed lime juice* 3 tbsp Thai PURPLE SWEET POTATO CHIFFON CAKE Purple has always been my favorite color, so it’s only befitting I combine it with another of my all-time favorite cake – chiffon cake. It also helps that I found this bottle of purple sweet potato powder at Kitchen Capers but it is totally an optional ingredient. The purple sweet potato powder gives the Purple Sweet Potato Chiffon Cake that extra purplish pink hue which I find it really CARROT PISTACHIO MUFFINS Ingredients: 180 g carrots (approx. 2 – 3 medium sized carrots) – finely grated Dry ingredients: 125 g shelled pistachio – roughly pulsed in food processor 1 ½ cup (192 g) whole wheat flour (I’m using all-purpose flour) 1 ½ tsp baking powder ½ tsp baking soda 2 tsp ground cinnamon ½ tsp salt Wet ingredients: 3 large eggs (I’m using 60 g sized eggs) ¾ cup + 2 tbsp (180 g) caster* Home
* Throwdown
* Recipes
* Asian
* Soups
* Salads
* Seafoods
* Meats
* Sauces
* Desserts
* Crispy
* Pasta
* Sides
* Breakfast & Brunch* Drinks
* Snacks
* Chocolate
* Videos
* On the Side
* Beyond The Bear’s Kitchen* Tips
* Knick Knacks
* Meet The Bear
* Contact
__
__ __
__ __
* Recipes
* Soups
BEST BUTTERNUT AND SWEET POTATO SOUP* Desserts
* Recipes
THAI ICED TEA CUPCAKES* Pasta
* Recipes
CRABMEAT CHILLI PASTASTAY UP TO DATE
SUBSCRIBE TO GET MY LATEST RECIPES IN YOUR INBOX!Your email address
First Name
Last name
Please wait...
THANK YOU FOR SUBSCRIBING! LATEST FROM THE BLOG -------------------------November 26, 2019
__
__
CINNAMON CANDIED CASHEW NUTS Do you like it?____0__ Read more
April 23, 2019
__
__
EASY BRAISED ENOKI MUSHROOMS There are some many ways to enjoy these fungi and this Easy Braised Enoki Mushrooms recipe is a popular side dish for our meals. Pair them with a bowl of steaming rice, silky rich bowl of congee, on a bed of soft tofu and you’ll instantly have an easy and healthy meal. The tantalizing aroma of caramelized soy sauce is something I can neverget enough of.
Do you like it?____0__ Read more
February 22, 2019
__
__
CHOCOLATE CHIP COOKIE CUPCAKE Chocolate chip cookies and cupcakes are probably one of the most classic teatime items that can also double up as a dessert. So imagine having these two delightful items combined into a tantalizing treat. Do you like it?____0__ Read more
February 15, 2019
__
__
STICKY TOFFEE BANANA CAKE Sticky Toffee Banana Cake is a sinful and delightful treat that is fitting for any and every occasion. Rich and aromatic banana cake drizzled with warm treacle toffee sauce would be a pleaser for anybody. It is also a perfect way to use up old bananas that would otherwise need to be thrown away. Do you like it?____0__ Read more
January 11, 2019
__
__
ROASTED FIG BLUE CHEESE SALAD My first experience with roasted fig was years ago at a popular restaurant in Singapore. It is not every day we could find fresh seasonal figs here, so when I came across in the Cold Storage, I greedily grabbed a few boxes of them. Do you like it?____0__ Read more
December 5, 2018
__
__
CRISPY KIMCHI POTATO HASH Potato is such a versatile staple. From creamy mash to oven-roasted, every way is simply a comfort to my soul and belly. Did you know one medium potato has just about 110 calories, fat, sodium and cholesterol free? Nutrition facts aside, this Crispy Kimchi Potato Hash is really delicious to serve at brunch or as a side. The addition of kimchi is unconventional but it does add another depth of flavor to thisflavourful dish!
Do you like it?____0__ Read more
November 7, 2018
__
__
BEST SOY GLAZED GARLIC SHRIMP In this household of hungry foodies, it is always a challenge whipping up meals daily. However, this Best Soy Glazed Garlic Shrimp has been making heavy rotation on our weeknight dinners. Do you like it?____0__ Read more
October 12, 2018
__
__
CRISPY FRIED TOFU CUBES Do not believe anybody who says that vegetarian food is boring. These crispy fried tofu cubes are indulgent as they are delicious. Bites of crunchy soy goodness is paired up with the rounded and smooth combination of treacly honey and salty, umami soy sauce. Do you like it?____0__ Read more
September 26, 2018
__
__
JJAMBBONG (KOREAN SPICY SEAFOOD NOODLES) Jjambbong is a hybrid noodle dish having roots in Chinese cuisine and being adapted from Korean cuisine. Originally from North-East China, this noodle dish arrived in Korea with the arrival of Chinese immigrants since the 1800s, mostly from Shandong. It was then adapted to suit Korean palates, and to use Korean ingredients as a substituteto Chinese ones.
Do you like it?____0__ Read more
September 5, 2018
__
__
CRISP MOLASSES COOKIES Crisp Molasses Cookies are slightly spiced cookies with added aroma and depth. Ground cinnamon and ginger gives the cookie a warm aftertaste, while ground cloves perfumes the cookie with a slightlyfragrant woodiness.
Do you like it?____0__ Read more
August 31, 2018
__
__
STUFFED CUCUMBER KIMCHI Unlike fermented kimchi, this fresh version can be served immediately, no waiting required. Garlicky, spicy and crunchy, the addition of julienned carrots and chives give this kimchi an additional sweetness. Do you like it?____0__ Read more
June 21, 2018
__
__
THAI-STYLE CRISPY PORK BELLY This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well. However, since pork fat has made it to number 8 on the list of top 100 nutritious food and we are using good quality cooking oil, making this dish at home seems to lessen my guilt on eating this intensely crispy and meltingly tender meat. Of course, in a healthy diet, all foods are okay in moderation. Pair it with a serving of refreshing salad or vegetables that are low in calories and all will be well. Do you like it?____0__ Read more
VIEW ALL
MOST POPULAR RECIPE POSTS ------------------------- JAPANESE GARLIC FRIED RICE ALMOST FAMOUS AMOS COOKIES SHOYU TAMAGO (JAPANESE SOY SAUCE EGG)DRY FRIED MEE SIAM
LU ROU FAN (BRAISED PORK RICE) 滷肉飯 CRISPY PAN FRIED DDEOKBOKKIMEET THE AUTHOR
------------------------- Hello! I’m Rachelle and I’m the “bear” behind this blog. I’m currently hurtling through my thirties, trying to share a piece of my world and kitchen. Did I mention my immense passion for food too? I’m a self-taught/Food Network-taught cook. Wouldn’t dare to call myself a chef with no proper certification and I’m happy the way itis.
__ __
__ __
__
__
AS SEEN ON
-------------------------Food Advertising by
RECIPE VIDEOS
------------------------- LATEST RECIPE DISCUSSIONS -------------------------RECENT COMMENTS
* Rachelle { Thanks for catching that, Sylvia. The recipe has been updated. } – SEP 06, 9:14 AM * Rachelle { Oops! Thanks for letting me know, Christina! The recipe has been updated. } – SEP 06, 9:13 AM * Sylvia Besse { Where is the Molasses? } – SEP 05,7:37 PM
* Christina { How much molasses to be used? It is not mention in the recipe } – SEP 05, 3:45 PM * Elizabeth { What is 100ml, 75g and 80g } – JUN 11,3:05 AM
OUR FANS ON FACEBOOOK -------------------------STAY UP TO DATE
SUBSCRIBE TO GET MY LATEST RECIPES IN YOUR INBOX!Your email address
First Name
Last name
Please wait...
THANK YOU FOR SUBSCRIBING!RANDOM RECIPE POSTS
------------------------- LAC TAUT® COLLAGEN MOCKTAIL DRINK INSTANT GEOTJEORI (INSTANT KIMCHI)MUSHROOM RISOTTO
CLASSIC FRENCH ONION SOUP NUTELLA BANANA UPSIDE DOWN CAKE*
*
*
*
*
*
STAY UP TO DATE
SUBSCRIBE TO GET MY LATEST RECIPES IN YOUR INBOX!Your email address
First Name
Last name
Please wait...
THANK YOU FOR SUBSCRIBING!__
Copyright © 2017 BearNakedFood. All Rights Reserved* __
* __
* __
* __
* __
* __
__
* __
* __
* __
* __
* __
* __
Control the collection and use of your personal data With your consent, our partners and ourselves use cookies or equivalent to collect, store and use some of your personal information such as your visit on this website. This personal data is aimed to analyse audiences, address personalized content and / or targeted advertising campaigns, improve customer knowledge, optimise our services and fight against fraud. Please click on the “Accept all and close” button to agree with these uses or “Set your choices” for any precisions and / or to refuse all or part of them. Warning: By pursuing your navigation on this website, you accept these uses. You can change your preferences and settings at any time. Access our policy Accept all and close Set your choicesShow our partners ❯ Cookies settingsDetails
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0