Homemade English Muffin Sandwiches

Today is Saturday and the night before the hubby asked to make English Muffins, so I planned out what time to start making the dough so that we can have them for lunch. Woke up early, made the dough and let it proof for an hour. While waiting, I get the sandwich fillings ready. Took out the frozen salmon, chicken wings. Once they thawed I pan fried then in cast iron pan. Wings goes into the mini oven for roasting. Once the meatand salmon fillings are done, I put them into microwave oven to keep warm. Time the dough is ready for cooking in the non stick pan. Divided the dough into 6 portions and let it rise ,say another 20 mins. Dust the risen muffin dough with semolina flour or cornmeal. I used semolina flour since cornmeal is not available in my pantry. Cooked them 4 mins on each side with lid on. They puffed up so beautifully and lunch was well worth waiting. Sliced some tomato and microwaved some sweet corn to go with the muffin sandwiches. Hubby fried eggs Sunny side up and some leftover luncheon meat.  For the English muffins , you can eat them with just butter  and jam spread on . But for my hubby, being a meat eater, he wants some meat and I prepare a few choices for him. For me it is just salmon and egg and tomato...I am happy with my Muffin Sandwich. I made a  mushroom soup out of Campbell's, a cheat soup 😂 English Muffin recipe is taken from You Tuber @Apron. link is placed at the end of post.

 this is most delicious English Muffin Sandwich I have prepared thus far

the texture of the English Muffin is soft, well puffed up and easy to make too

we can eat them with just butter and jam spread on

this is what I prepared for my hubby to go with the English Muffin Sandwich

one load of the recipe, we can get 6 medium sized muffins

beautifully browned and they puffed up so well, perfect for sandwiches

well risen and proofed dough

makes me happy, ready to go into the non stick pan

6 pieces of muffin dough balls

Divide dough into 6 equal portion and roll into  round balls

I find this part very therapeutic, using the Danish Whisk makes it even easier

my most helpful gadget I ever bought during this pandemic time

Recipe link to making these beautiful English Muffins

https://youtu.be/edgjyB4vPJg

Chicken Feet With Chilli Oil Dressing

I am a fan of chicken feet. Many people will find it a gross to eat them but to me it is a delicacy. I was looking for new ideas how to cook them . I came upon this YouTubers and I love how he prepared them. He even teaches how to deboned the feet. I tweaked it a bit by adding less soy sauce and replace vinegar with black vinegar instead . This dish serves as a side dish or appetizer. Can be served chilled or warm. A keeper for sure. Recipe link is at the end of this post.

this is the most delicious delicacy I have made of chicken feet

flavours packed and the springy texture

to die for

follow the you tube video step by step

on how to debone the feet, easy 

soak the cooked feet in ice cold water 

for a more springy texture

Recipe link

https://youtu.be/UzXbKiowt4c

Salmon Teppanyaki Rice

Yesterday was Father's Day and I served my wonderful father of my kids to a homecooked Salmon Teppanyaki Rice which he has been craving for since this Covid 19 pandemic started. We had planned to travel to Kuala Lumpur more often to our favourite place for this Japanese Iron pan grilled Salmon Rice. But the pandemic has made us shelved the idea and thus I have to try replicating it by cooking on cast iron pan. I am very happy with the result. One of the most important ingredient is the crispy garlic slices. And grilling the salmon on the iron pan makes a whole lot of difference. The salmon fillet is juicy, crisps on the outside and moist inside with the salmon flavour trapped in. I stir fried the homesprouted beansprouts on the hot iron pan. Wow, it is truly authentic in taste and look. I am happy I have served the hubby what he has been craving for all this while. And the crispy garlic slices make it more delicious. A well deserved dinner for my hubby, the Meat Eater, the Wild Boar and the wonderful  Father of my kids.

 

cooked and served in the cast iron pan Lodge that I love very muchie. I have been using this pan for 5 years already.

the beansprouts are homesprouted, so proud of myself 😆

the beansprouts are crunchy and tasty when cooked on the cast iron pan

one of the most important ingredient is the crispy garlic slices...makes the beansprouts more tasty and fragrant

one of the best thing I learned from this pandemic stay home project is sprouting my own beansprouts.

Hope you guys enjoyed your Father's Day with your loved one at home.

I know I had fun making this Salmon Teppanyaki Rice for my beloved hubby

Cajun Spice Roast Chicken

Oven is another important gadget in my kitchen. I have 3 😂 for different purposes. Tonight simple oven roast half a small hen with Cajun Spice seasoning rubs. Smell so good. I just have to prepare an apple salad and dinner is served.  My apple salad consists of NZ Pink Lady apple, Japanese cucumber, carrots and raw red onions that has been pickled with Japanese vinegar. Salad dressing is the Kewpie Roasted Sesame Seed with Yuzu flavoured dressing.

Wings are my favourite part of the chicken

Rub Cajun Spice seasoning and salt onto the chicken and let it rest for 30 minutes. Place the chicken on a rack over a tray. Roast in preheated oven @200c for 40 mins. Increase to @250c  and roast for another 10 minutes. Once it is cooked and skin is crispy and browned. Take out and the roast chicken rest for 20mins before cutting them. Serve with salad of your choice.

Enjoy!

Seafood Soup

Today's menu

Brunch - Ramensari With Seafood Soup

Dinner - Rice With Seafood Broth

Just finished cooking a pot of seafood broth using the remnants of salmon belly and bones, threw in pickled mustard greens, leeks, tomato ,ginger . Last add in the baby octopus and a generous splash of Chinese cooking wine. A savoury tasty seafood soup for brunch and dinner.

ingredients used for cooking 

the Seafood Soup

Recipe:

Ingredients

Salmon Belly & Salmon Bones or you can use any types of fish head.

6 pieces Baby Octopus

A small knob of ginger - julienned

Pickled Mustard Greens (hum Choy)

2 Tomatoes- cut into wedges

1stalk leeks - sliced

1000 ml water

1/4cup Chinese cooking wine

Salt to taste

1tbsp olive oil

Method:

Heat up oil in soup pot, sautee the ginger till fragrant, add in the fish bone, and salmon belly or if using fish head and fry till cooked, add in pickled mustard greens and stir fry for another 20 mins ,add in water and simmer over medium low heat for another 20 mins. Once the soup boils, add in leeks and tomato wedges and continue to simmer for another 10 mins. Add in the baby octopus and once the octopus are cooked, add in salt to taste. Give it a quick boil....off heat and add in the Chinese cooking wine. This seafood soup can be a stand alone soup served with rice or as a soup base for any noodles. When serving,  garnish soup with  Sawtooth Coriander or Spring onions and Chinese Coriander

Enjoy!

Silky Tofu With Shimeji Mushroom

Simple and easy to whip up meatless dish. Just this one dish is good enough. So today we are off meat 😜 It is good to eat meatless at least once a week. A mini detox hehehe and slowly twice a week. This is a very easy to prepare dish. I used silky tofu and fresh Shimeji Mushroom. A tasty mushroom and oyster sauce poured over the bland steamed tofu. A keeper for sure.

Recipe:

1 block of silky tofu

1 bunch of Shimeji Mushrooms 

Sauce ingredients

1/2 tbsp Oyster sauce

A drop of thick soy sauce

1/8 tsp Maggi Chicken powder

1/2 tbsp chopped garlic

1tbsp olive oil

1 cup water

( Combined all sauce ingredients above in a bowl)

Thickening - 1/2 tsp corn starch + 1 tbsp water

Method:

Place silky tofu in a deep plate. Steam silky tofu in boiling steamer for 5 mins. Off heat. Take out the tofu and pour off excess water.

Heat up olive oil in a pan, saute chopped garlic till fragrant, add in the Shimeji Mushroom, stir fry till mushroom have soften. Add in sauce solution and simmer till sauce is boiling. Once boiled add in thickening. Once sauce has thicken, pour over the steamed tofu and served hot. 

Enjoy!