Author Archives: chuletz

Can Food…Glamourfied !

06 Thursday Sep 2012

Posted by in Gastronomy, Home Cook Food

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I know many people swear off can food. But, not me.

I like having can food around. The trick is to get really good and interesting ones. It really does makes life easy especially when you have a long day at work and don’t feel like eating out or cooking.

I know can food can be boring. But, it can also be really elegantly presented. It just takes a little effort.

This is a little something I whipped up for dinner.

  • Can Smoke Oyster
  • Can Sardines in Olive oil
  • Flat Wraps (bread)
     
    Place the smoke oyster and sardines onto a little bake dish. Bake till hot.
    Toast the flat wraps till crispy (I just lay them out in the oven and flip to the other side once brown).
     
    To enjoy, just break chucks of the flat bread and scoop some of the oysters / sardines onto the crispy bread. yummzz… Delicious light dinner done in under 15 mins.
     
    Works well as finger food or hors d’oeuvres. Enjoy.

Bake Egg / Oeuf en Cocotte

03 Monday Sep 2012

Posted by in Gastronomy, Home Cook Food

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I bought some really cute ceramic cocottes and was finding an opportunity to use them. So, decided to make oeuf en cocotte and invite some friends over to be my guinea pigs. Hehehe…

Preparation for this dish is really simple and the ingredients are very flexible.

Ingredients
  • Smoke Salmon
  • Emmental (Cheese)
  • Fresh Eggs
  • Crème fraîche
  • Fresh Sweet Basil
  • Salt and Pepper

*** You can adjust the portion of each ingredient to your own liking.

First, I buttered the cocotte to make sure the eggs don’t stick to the wall after baked. Then, add in some sliced smoke salmon and cheese to the bottom. Crack 2 eggs into each cocotte. (If you don’t have a cocotte, any ceramic bowls, or ramekin is fine). I add 2 tbsp of Crème fraîche into each cocotte. Salt and Pepper to taste.

Place the cocottes into a huge tray and fill up to halfway with hot boiling water. Allow the eggs to bake for 25-30 mins at 175 degree C, depending on how cook you want your eggs to be.

Sprinkle some chopped fresh basil and Serve it with toasted bread. (I bought some really good garlic herbed bread from Ben’s Grocer)

(Fresh Basil from my own Herb garden )

Yum yum… It was quite delicious and easy to make.

** Sorry, forgot to snap a picture of the egg when cooked. Too busy eating it. hehehe…

Update : Dec 2012 (Made this during the weekend). Yumz… It was divine.

Oeuf en cocotte

 

Chulet – the Open Water Diver

29 Wednesday Aug 2012

Posted by in Diving

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I wanted to get my Open Water Divers License since 2004. Every year after that, it took up one line in my 10 Resolutions of the Year. But, year after year, it is still there. Not crossed off from my list. (aih aih aih…)

I was about to totally give up when suddenly, opportunity came. I steeled myself and went thru with it. So, finally after 8 long years (!!!), I am finally pushing myself to actually go get my PADI license ! (better late than never, right?)

The best part? I manage to drag hubby (who much rather enjoy the sea on land), to be my buddy. Yay!!!.

I did my pool session in Diver’s Den. That was my first time breathing under water. The feeling was complicated. I can’t say it was an amazing experience and yet it was intriguing. Breathing with your mouth which seems like something that is so easy to do, is not so easy when you are under the water. Many times, instinct dictates that I revert back to my nose, only to find myself chocking and rushing to surface (warning : NOT something you do if you are in the sea).

Thankfully, I survived the first pool session. Manage to equalize at 2 meters. Practice a few things under the pool. i.e. clearing mask, breathing without mask, learning about our equipment, and etc.

Next stop, Perhentian Island…