064 - PEANUT BUTTER FUDGE!

Word of advice: this dish has the ability to give you diabetes if you eat the whole batch!

Anyway, here's PEANUT BUTTER FUDGE!

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For a lot of this stuff, you will need;

120 grams of Butter

100 ml of Milk

1 Cup of Brown Sugar

1,5 Cup of Powdered Sugar

1,5 Cup of Creamy Peanut Butter

1 tbsp Vanilla Extract

150 Grams of Chocolate

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Ready? Here We Go!

Step 1 – Chop the chocolate into fine pieces, set aside for later

Step 2 – Melt the butter on high heat, add the brown sugar, stir to combine. Add the vanilla extract, stir again.

Butter

Brown sugar

Vanilla extract

Combine!

Step 3 – Add the milk little by little, and turn the heat to medium.  Add your peanut butter, melt it completely, then bring the heat back up to high.

Milk

Peanut butter

Step 4 – Once the mixtures thickens a bit, turn the heat off and combined with the sifted powdered sugar. Combine that sh*t up!

Step 5 – Get a mold, and fill it up whichever way you like. The one I’m doing here is PB and Chocolate. Oh, don’t forget, melt the chocolate in the microwave in 30 seconds interval.

Step 6 – Keep it inside the fridge for 3 hours or even more.

Step 7 – Serve!

(P.S: i screwed up the once pictured with the blue mould above, so i'm going with the square cut instead, apologize!)

Give this a go!

Cheers

xx

062 - Garlic Bok Choy (VEGETARIAN Friendly!)

Good morning people!

First of all, happy 2015! May this New Year bring health and prosper to us all. Oh, and for me to come up with more easy and friendly recipes! ;)

Again, so, so, so sorry for the lack of update. I was on the Asia’s World City. That’s Hong Kong to you. The trip was wonderful! Never have I met so many new cultures in my life (well, after Japan, of course). I managed to see some of the wonderful sights from Hong Kong. But for me, the highlight of the trip was none other than HONG KONG DISNEYLAND! \(^o^)/

Have you ever been on one of those moments where you just can’t help but smiling all the time? That’s exactly what I felt throughout the whole ordeal inside Disneyland. Heck, I can barely contain my excitement as soon as I board the train towards the resort! Dude, the handle inside the train was in the shape of Mickey Mouse. Who am I to kid right?

I literally jumped when i saw the train towards the resort.

The Handles! THE HANDLES!

WOW.

Wise words, sir.

Can't believe i made it!

My favorite part of the whole theme!

The lunch i had after getting on those rides. The pasta was so good (or i'm just very hungry). It was Al dente, the sauce was creamy but not overwhelming. The Mickey shaped container is filled with Coffee Pudding. It was awesome!

HI DONALD!

*dies*

*DIES AGAIN*

And now I’m ready to serve you some nice new recipe to whip up at home!

You’ve all eaten Chinese food before right? Any of you loved the vegetables? Cause I do. I love the Chinese way of cooking vegetables! They had this knack to cook it super-fast in order to retain as much flavor and texture as possible. Tasty and crunchy vegetables? I’m sold, tell you that.

Chinese had a lot of vegetables. They cook (I think almost literally) every greens they could find. Bok Choy is one of those greens. This is GARLIC BOK CHOY.

You ready for this?

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For 2 servings, you will need

10-12 bunch of Baby Bok Choy

3 Garlic cloves, minced finely

Salt to taste

Pepper to taste

1 tsp of Sugar

2 tbsp of Sesame Seed oil

½ tsp of Garlic Powder

1 tbsp of Water

2 Tbsp of Oil

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Ready? Here We Go!

Step 1 – Wash your Bok Choy thoroughly, removing any dirt remains (or even Caterpillar, EWW), pat dry. Cut the bottom part, then proceed to cut between the stalk (white parts) and the leafs. Set aside.

Roots go bye bye

Step 2 – Heat a pan on high heat, add the oil. Once smoking hot, cook the stalk part first! We don’t want soggy green parts right? This should take around 2 minutes. Halfway through the cooking process, cover so that it’ll soften faster by steaming it.

Step 3 – Add the leaf and the garlic, also all the seasonings (salt, sugar, pepper), stir to combine. After about 1,5 minute, turn the heat down to medium and add the sesame seed oil and the splash of water.

Don't worry if they're overwhelming, they'll shrink

Garlic

Salt

Pepper

Sugar

Garlic Powder

Stir

Sesame Seed Oil

Water

Step 4 – Serve.

Now, the taste of the overall dish totally depends on your seasoning. If you go light, it’ll taste much leafier, less salty. If you choose to make it tastier, add a splash of soy sauce and onion powder, it’ll kick your taste bud up a notch!

Serve this with a hot piping Rice and a protein of your choice, and you just got yourself lunch of a champion.

Cheers

xx

058 - CREPES!

Welcome back people!

Phew, it’s been 2 weeks since my last post. Sorry for going A.W.O.L, I just can’t resist a cheap return ticket to Singapore on board the fabulous Air France! Yes sir, I got a USD 160 return trip with their newly retrofitted Boeing 777-300ER. Which, in short, is F*CKING AWESOME!

I’ve published my report about the flight here, but since this is food blog, let me talk to you about their meal. They served a three course meal in one plate. 

This is the best i could manage that night. Not bad, eh?

First one I tried is this cabbage/cucumber salad with lemon dressing topped with (a rather dry) grilled chicken. Thank God for the dressing, totally saved me from bad experience with the chicken. Second was a bread roll (I think it was wheat), paired with Camembert cheese. Cheese was off the shelves, so nothing there to complaint about. Last was a lemon-sugar cake. It was so sweet; I don’t think I can finish it. But thank God for the Coffee (now this one is delicious!), the bitterness counteract the sweetness perfectly.

Anyway, that story doesn't have anything to do with today’s recipe.

Let’s make some CREPES!

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For 4-6 piece of crepes (depending on your size), you will need:

1 Cup of Flour

2 Eggs

Pinch of Salt

1 Cup of Cold Milk

2 Tbsp of Melted Butter/Margarine

(optional) 1 Tbsp of Vanilla Extract

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Ready? Here We Go!

Step 1 – Grab a large mixing bowl and proceed to crack your eggs. Grab a whisk and start stirring gently to mix.

Step 2 – Slowly pour the melted Butter/Margarine in. Once that’s done, do the same with the milk. Slow and steady. Gentle like the night. Don’t go it to quick, or else it won’t combine, and might separate.

Step 3 – Add the salt (and vanilla extract if you want), gently stir to combine.

Step 4 – Add the flour, a little at a time. Use the whisk slowly to avoid it from making a mess in your kitchen (at this point, 4 out of 5 of you probably done a little mess already :p)

Step 5 – Now, this is optional, but I like my batter to be lump free and as smooth as Scarlett Johansson’s tummy. So what do I do? I grabbed a fine strainer (mine turned out to be flour sifter), and run the batter through it. The results were a feast for the eyes. A lovely lump-free batter ready for the pan!

Step 6 – Heat your non-stick pan on medium high heat. Remember, non-stick is necessity for crepes, regular pan just don’t cut it. You don’t need to grease your pan, because the batter is not sticky at all. Once it’s hot, quickly pour your batter. Now, you probably wander how much would you need right? For this one, I use my ½ cup sized measurement cup to ensure standard shape of the final product.

Step 7 – Watch the pan, when you see holes forming, it’s almost done. I ended up cooking the first side for about 1,5 minute, and the other for 1 minute. Once it’s done, line the plate with paper towels between each crepes to avoid it from sticking.

Step 8 – Serve!

I love crepes. Seriously love ‘em! I can eat them for breakfast all day.

The great thing about Crepes is that there are no limit on how one would enjoy it. With powdered sugar and lemon? Check. Nutella? Check. Maple Syrup? Check. Crème Fraiche? Check. ANYTHING!

Give this a go, and let me know how it turns out. Either comment here or tag me on Instagram (my username is @gilangshanahan btw).

Cheers

xx