Friday, August 30, 2013

Oven Grilled Chicken Wings with Fermented Bean Curd

I made this for late night supper sometime back. :P The kitchen was filled with the wonderful aroma after the grilling I'm sure my neighours could smell it (bcos I can always smell their cooking too!) I hope they don't complain about it. ;)

My chicken wings looked a bit weird here because I removed all the bones in it, except for the wing tips. I had intend to use it to make something else but changed my mind.

  • 4 Chicken Wings
  • 3 tablespoon of sauce from Fermented Beancurd
  • 1 piece of Fermented Beancurd
  • 1/2 tablespoon Sugar
  • 1/2 tablespoon Sesame Oil
  • 1 stalk Coriander, chopped
  • 1 Fresh Red Chilli, de-seeded and chopped

How to do it:
  1. Smashed fermented beancurd and mix with the sauce.
  2. Add in the sugar, coriander and chilli.
  3. Mix well and marinate chicken wings with the mixture for at least an hour.
  4. Grill in the oven at 220C for 25 minutes.
  5. Bast chicken wings in-between grilling with reseved marinade.
  6. Serve with calamasi if you like.

If if you prefer it to be a more spicy, use chilli padi instead of normal chilli.

Product Review: Bosch ErgoMixx Hand Blender MSM67160

I recently received the Bosch ErgoMixx Hand Blender MSM67160 for review as well as prepared a few recipes for them using the product. One of them is the Baked Cheesy Cauliflower Mash. I have also used it to make my Japanese Potato Salad.

The set comes with a stainless steel mixing wand, a universal cutter with mixing beaker and lid, a beating whisk and a measuring beaker with lid

The hand blender is powerful with a 750 watt power. It has excellent handling through soft touch handle and ergonomic shaping. It comes with variable speed control with pulse function which is good for cutting or blending different kind of food. Changing the different attachments to the hand set was a breeze. Cleaning the attachments was straight forward too.

The mixing wand is made of stainless stain hence there will be no concern or worries on using it to blend or puree your food immediately after cooking. (Seen here working on making the cauliflower puree.)

I used the a universal cutter to minced chicken (as shown above) and it did quite a good job. I like the thoughtfulness of adding the non-slip material to the bottom of the mixing beaker so it doesn't shift during the cutting process.

I especially like the beating whisk. I no longer need to bring out the bulky mixer just to whip up some cream to go with pancakes. As the Bosch ErgoMixx Hand Blender is powerful enough, the whipping cream gets whipped up in just a couple of minutes.

Overall, I find the Bosch ErgoMixx Hand Blender MSM67160 a handy kitchen gadget that worked well for my cooking needs. It makes food preparation and cooking much easier. Definitely a good investment.

The Bosch ErgoMixx Hand Blender MSM67160 is available at all leading electrical and departmental stores island at the retail price of S$159.

Learn more on Bosch ErgoMixx Hand Blender MSM67160 and Bosch other products here:

Do visit Bosch recipe page,, to see the wonderful dishes that were prepared by Bosch's line of home appliances.

Wednesday, August 28, 2013

Japanese Potato Salad

I was trying to clear my potatoes before the sprout. If they do, I would have to grow them. ;)

I never like potato salad till I had a chance to tried it a few years. Sometimes, I will make some and keep in the fridge and have it later when I'm hungry but too tired to cook again.

This is a rather easy recipe and it got easier with the help of a kitchen gadget. As you can see, I mashed the potato using the Bosch ErgoMixx Hand Blender that I received for review. I tell you, I'm getting lazier! :P

  • 300g Potato, scrubbed and washed
  • 1/2 Japanese Cucumber, seeds removed (optional) and cut into strips
  • 3 tablespoon Japanese Mayonnaise
  • 1 teaspoon Apple Cider
  • 1/4 teaspoon Sugar
  • 1 teaspoon Olive Oil
  • a pinch of Salt
  • 2 slices Ham, cut into strips

How to do it:
  1. Boil potato in salted water for 15 mins or till tender.
  2. Drain, peel and set aside.
  3. While potatoes are cooking, mix apple cider with sugar till sugar has melted.
  4. While potatoes are still hot, mash potatoes with apple cider and sugar solution, salt and oil.
  5. Set aside for the mashed potato to cool.
  6. When mashed potato has cooled, mix in mayonnaise, ham and cucumber.
  7. Chill in the fridge before serving.

Tuesday, August 27, 2013

Conch with Miso Garlic

The local name for these type of sea snails is 'Gong Gong' which means Blur Blur in Hokkien. No idea why it was given that name. Maybe it's very 'gong'? :P

It was the first time I see this in the wet market hence I have to get it. It's one of my favourite when I have BBQ seafood like Sambal Stingray. It's always blanched and dipped in chill and light soy sauce.

Since I have a chance to cook them, I definite try other ways of seasoning it. Although, very little seasonings can get to the inside of the conch, it still tasted good when eaten with the miso garlic that I have prepared. At least it's something different from the usual blanched conch.

  • 600g Conch, scrubbed
  • 1 Fresh Red Chilli, sliced
  • 3 tablespoon Chopped Garlic
  • 3 tablespoon Mirin
  • 1 tablespoon Miso Paste
  • 1 stalk Coriander, cut into small section

How to do it:

  1. Blanch cleaned conch for about 10mins.
  2. Drain and set aside.
  3. Mix mirin and miso paste together and set aside.
  4. Heat 1 tablespoon oil in wok.
  5. Add chopped garlic and fried till slightly brown.
  6. Add chilli and stir fry for a few seconds.
  7. Add the blanched conch and the miso sauce.
  8. Stir fry to mix the conch well with the sauce.
  9. Continue cooking till the sauce has dried up.
  10. Add in the coriander and give it a quick toss.
  11. Dish and serve. And don't forget the toothpicks!

Saturday, August 24, 2013

Baked Cheesy Cauliflower Mash

I haven't had time to update my recipes but I have been cooking! ;) Have a look at my Instagram if you are interested to know what we have been eating at home and what recipes I will be sharing soon. If only I have 48 hours a day ...

Anyway, I cooked Chicken Chop with Cauliflower Mash last Thursday for dinner and had some cauliflower mash left. It was cold after I left it out and it didn't taste nice. :P I didn't want to waste it and decided to baked it with some cheese. My daughter soon finished the whole dish of it after I offered her a spoon full of the baked mash. And she requested I make it again.

As requested, I made it again last night. I would suggest you use a shallow dish instead of a deep dish to bake this. It's a lot nicer with more cheese. The cheese topping will not be enough to go round for a deep dish of cauliflower mash. If you prefer a healthier choice with lesser cheese, go ahead and use a deep dish instead.

I recently received a Bosch ErgoMixx Hand Blender for review and it really makes preparing the cauliflower mash a whiz. I will share more on the product in another post.

Ingredients (3-4 servings):
  • 600g Cauliflower, cut into florets
  • 10g Butter
  • 3 tablespoon Shredded Parmesan Cheese or Mozzarella Cheese (for each serving)
  • 1 tablespoon Parmesan cheese powder (for each serving)
  • Parsley Flakes (optional)

How to do it:
  1. Boil cauliflower florets in a pot of salted water till tender.
  2. Drain and puree the cauliflower with butter.
  3. Divide cauliflower puree into 3 or 4 portions
  4. Mix a tablespoon Shredded Parmesan Cheese or Mozzarella Cheese in each portion.
  5. Sprinkle the remaining 2 tablespoon cheese over each portion cauliflower mash.
  6. Sprinkle 1 tablespoon Parmesan cheese powder and parsley flakes, if using, for each portion.
  7. Bake in preheat oven at 250C for 10min or till cheese melts and Parmesan cheese powder turns brown.
  8. Serve and eat with caution.

Instead of Shredded Parmesan Cheese or Mozzarella Cheese, you can try using other cheese.