Wednesday, May 22, 2013

Spaghetti a la Carbonara

Spaghetti a la Carbonara
(serves 2)

1/2 pound spaghetti

1 Tbsp extra-virgin olive oil

3 oz pancetta,cubed or sliced into small strips

2 cloves of garlic, minced

2 large eggs

1/4 cup freshly grated Parmigiano
1/4 cup freshly grated Pecorino Romano
3-4 Tbsp freshly grated Parmigiano for toppings

ground black pepper

1/2 handful fresh flat-leaf parsley, chopped (optional)


1. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until when it becomes "al dente".  Drain the pasta well, reserving 1/4 cup of the starchy cooking water to use in the sauce if you wish.

2. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

3. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. 

3. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.
4. Season the carbonara with several turns of freshly ground black pepper and salt to taste. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley and cheese if desired.


Thursday, May 16, 2013

Vegetables Tempura

Vegetables Tempura Recipe


6 cups vegetable oil for frying
1 1/4 cups cake flour
1 cup light beer or amber ale
1/2 teaspoon kosher salt

1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1 lb. precut vegetables, such as peppers, mushrooms, and broccoli florets from the salad bar or a stir-fry mix
1/2 cup mayonnaise
3 tablespoons whole-grain mustard

  1. Heat oil in a wide pot over high heat until it reaches 350° on a deep-fry thermometer. Reduce heat to low. Whisk flour, beer, salt, garlic powder, and cayenne together in a medium bowl. Working in 2 batches and using tongs, drop vegetables into batter and then into oil. Fry until golden brown, about 4 minutes. Drain on paper towels.
  2. 2. Mix mayonnaise and mustard together and serve on the side.


Monday, May 13, 2013

Twice Baked Potatoes

This recipe is something everyone would enjoy. As you can see in the picture, mine doesn't have green onions in them. That's because my husband doesn't like green onions.:)

Twice Baked Potatoes


4 Large Baking Potatoes

8 Slices of Bacon

1 Cup Sour Cream

1/2 Cup Milk

4 Tbsps Butter

1/2 Tsp Salt

1/2 Tsp Pepper

1 Cup Shredded Cheddar Cheese, divided

8 Green Onions, Sliced Divided


1. Preheat oven to 350 degrees F (175 degrees C).

2. Bake potatoes in preheated oven for 1 hour.

3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

5. Bake for another 15 minutes.



Friday, May 10, 2013

Caprese Salad

I love this salad so much, I can eat an entire bowl by my self.:)
I hope you will like this recipe as much as I do...

Caprese Salad Recipe


2 cups Balsamic Vinegar

3 whole Ripe Tomatoes, Sliced Thick

12 ounces, weight Mozzarella Cheese, Sliced Thick

 Fresh Basil Leaves Olive Oil, For Drizzling

Kosher Salt And Freshly Ground Black Pepper

1. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
2. When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
3. End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.


Thursday, May 9, 2013

Caramelized Peach Dessert

It's peach season!!! And I love peaches. At my mother-in-law's garden, her peach tree is full of sweet peaches. I took some and made a dessert. Here's my first peach recipe and there's more to come.^_^

Caramelized Peach Dessert Recipe


1/4 cup butter
8 fresh peaches - peeled, pitted and
1/4 cup brown sugar

1 teaspoon ground cinnamon
 vanilla ice cream


1.Melt the butter in a large skillet over medium-low heat.  Add and then stir the peaches into the butter. Increase the heat to medium-high. Cook and stir until the peaches begin to sizzle in the butter, then stir in the brown sugar and cinnamon. Continue stirring until the peaches are tender and the sugar has turned into a golden brown glaze, 3 to 5 minutes more.
2.Spoon the peaches into individual bowls. Scoop the ice cream over the peaches, and serve.



Thursday, May 2, 2013

Pan de Coco

I found this recipe online a long time ago. And like every recipes I got, I printed it out and totally forgot the original source. I do not claim every recipe here as my original. But rest assured that the recipes I got here has been cooked and tested by me and passed according to my standards and tastes. They are fairly easy and perfect for a novice cook/baker like me.

Pan de Coco Recipe


3 cups bread flour
1- 1/2 cups all purpose flour
1/4 cup sugar + 1 tbsp 

1/2 tsp salt

1 pouch rapid rise yeast 
3 egg yolks
1/4 cups milk 
1/2 cup melted butter
1/2 cup water
extra flour for kneading
sugar for dredging

1 cup brown sugar
1 cup sweetened coconut flakes
1 1/2 tbsp softened butter
1 tsp vanilla
(Combine all ingredients, set aside.)

(yields 12)

1. Pre-heat oven to 325 degrees F.

2. Dissolve yeast in warm water and 1 tbsp sugar. Stir to dissolve and let stand for 5-10 minutes. Set aside. 

3. In a large bowl, combine the milk, 1/4 cup sugar, butter, egg yolks and salt.

4. Blend well then add the yeast mixture. 

5. Add flour to make a moderate stiff dough.

6. Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic. 

7. Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.

8. After rising, transfer the dough onto a lightly floured surface. 

9. Use a dough slicer to divide the dough into 4 equal parts.

10. Roll each part until it forms into a log. Cut each log into equal pieces. (see picture above)

11. Flatten the dough with a rolling pin until it stretches into a round shape. (see picture above)

12. Place about 1 tbsp of filling in the middle of the flattened dough.

13 Gather sides of round, pinch together and twist.

14. Place all the shaped dough (pinched side down) on a lightly greased baking sheet or tray lined with wax paper.

15. Cover the tray with a damp cloth and let it rise for 20-30 minutes.

16. Bake the shaped dough for 20-25 minutes. 

Serve warm. Enjoy!