Category Archives: Home Cook Food

Chulet’s Stir Fry Pumpkin and Pork Strip

19 Tuesday Jun 2012

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Found one really beautiful and pretty pumpkin the other day in Village grocer. Couldn’t help myself and bought the whole thing. Hehehe… hubby was shocked and asked if we could finish it?! Poor hub must be thinking he’ll have pumpkin for every meal for a week.

The staff there nicely helped me to quartered and packed each of the pumpkin slices (easier for storage and cooking later). The whole pumpkin cost about RM 37.

For the first quarter (which was the smallest one), I decided to use it for stir-fry. And since I have some pork, I decided to have that together. So, this was an experiment and I did forewarn hub that he was going to be a guinea pig.

Ingredients
  • ¼ Pumpkin finely sliced into strips
  • 150gm thinly sliced tenderloin pork
  • 4 cloves garlic (sliced) 
Marinate for the pork (5 minutes),
  • 1 tsp Oyster sauce
  • ½ tsp Soya sauce
  • ½ tsp sugar
  • ½ tsp sesame oil
  • ½ tsp Corn flour
  • Sprinkle over some Salt and pepper

Heat the pan fry with some oil, throw in the pumpkin strips and cook till soft (maybe about 5 minutes). Lift from pan into a bowl / plate.

Sauté the garlic till slightly golden, add the marinated pork strips. Remember to cook the pork really well (it is not good to eat uncooked pork).

Once it’s done, add back the pumpkin and fry it a bit. Close it with a lid and allow is to simmer for 2-3 minutes in low fire. And it’s done. Easy… only took me about 15 minutes to cook this.

Served really well with rice. Enjoy !!! (Hubby LOVES it. Yay !!! experiment success)

 

Chulet’s Chicken Wrap

03 Saturday Mar 2012

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I have been eating out too often lately due to some unavoidable reasons. So, I decided to make a little something healthy and light for dinner. It’s super easy to make too.

For the Mince chicken, I was lazy and used the Ramli’s frozen pack which comes in a packet of 4 blocks. It’s really easy to use and the taste is pretty good too. I used 2 blocks.

I pan fry the mince chicken with some garlic oil (which I always have in jars). Once the meat cooked about 60%, I throw in the sliced red onion and diced yellow onion. Throw in some salt and black pepper to taste. Rub in some dry Thymes and Basil leaves. Sprinkle a bit of sugar and 1 tbsp of oyster sauce. Stir everything together until all the ingredients are well mixed and the chicken cooked.

And then, I sliced up 2 tomatoes. Chop up some salad leaf of any kind (I used butterhead here).

Grab one sliced of wrap (which you can easily get from any supermarket). Spoon in the mince chicken first, then top is with the salad leaves and tomatoes.

I also tried another version with some Japanese mayo on top before wrapping em up. That was really good. I might try honey mustard next time too..

Yum yum… it really does Taste quite good. Mum and I managed to wallop 2 wraps each. Hubby polished up 3 !!!

 

Caramel Croissant Pudding with Cast Iron pot

17 Tuesday Jan 2012

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When I first saw Nigella (famous celebrity chef) made these on TV, I was hooked and couldn’t wait to try it out. The way she made it look so simple !!! She really makes cooking easy and fun.  

Instead of baking it on the oven, I use my 24cm Staub cast iron pot.

And, I made a few adjustment on the receipe based on our taste preference.

For the custard,

  • ½ cup              Caster Sugar
  • ¼ cup              water
  • 1 tbsp              butter
  • 250ml              Cream
  • 250ml              fresh milk
  • 5 nos               eggs
  • 1 tsp                vanilla essence
  • Pinch of salt to taste.

Boil the water and sugar till it turn golden. Turn off the heat and whisk in butter till all melt. Next, whisk in the cream, fresh milk, vanilla essence, eggs and pinch of salt to give it a little contrast. I continue to whisk until everything it mixed well and forms a very nice custard-like colour. 

Next, I lightly spray my pot with canola oil. Heat up the pot and start tearing in big chucks of stale croissant. I let the croissant fry a little in the pot before I pour in the custard sauce. I used about 6 pieces of croissant here. I fold and press each piece to make sure the sauce soaks thru. After about 2-3 minutes, I turn off the fire. 

Cover the pot with the staub lid (which i think is the same weight we the pot !!!! so heavy…) and continue to let the pot do its job while I ran off to shower. 

 

When all of us head down for breakfast (about 15-20 mins later), the pudding is cook perfectly and still hot! (the recipe can easily feed 4-5 people)

It’s such a great and wonderful recipe for lazy-me. And hubby thinks I’m amazing for whipping something like this up for breakfast !!! MUAHHAHAHAHHA….and all this is Thanks to Nigella (One of my many favourite TV chef).

Normally, I will have some leftover which I just keep in a tupperware. It will still taste amazing the next day after reheating in the microwave for about 1-2 minutes. OR, just have it cold with some ice cream ! yummmzzz….