It Wasn't Moo: Salt and Pepper Beef Ribs

Salt and Pepper Beef Ribs

Ingredients:

300g Beef Ribs

1 tbsp Worcestershire sauce

Salt and Pepper

2 cloves garlic (crushed)

1 tbsp Olive oil

2 tbsp Butter

1/2 cup Mushrooms of your choice (sliced)

1 medium Capsicum thinly sliced (blanched)

1 packet Asparagus (blanched)

* Serves 2 people.

Directions:

1. Combine the Worcestershire sauce, salt and pepper to make the marinade.
   
2. Marinate the beef ribs for at least 30 minutes.
   
3. In a heated pan, add the olive oil and butter. Sauté the mushrooms for about 2-3 minutes. 
   
4. Once tender. Season with salt and pepper then remove and set aside.
   
5. In the same pan, sear the beef ribs on all sides and continue to cook on low fire for about 5 minutes or until tender.
   
6. Serve with the mushroom and veg.
7. Plate and Enjoy! :)
   
   
   
   
   
   
   
   
   

Roots and Veggies: Mushroom and Asparagus Scrambled Eggs

Mushroom and Asparagus Scrambled Eggs

Ingredients:

3 Eggs

2 tbsp Heavy cream

2 tbsp Cheddar cheese (grated)

1 tbsp Fresh parsley (chopped)

Salt and Pepper

1/2 cup Mushrooms (sliced)

1/2 cup Asparagus (chopped)

1 tsp Chilli flakes

1 tbsp Olive oil

* Serves 3 people.

Directions:

1. Combine the eggs, cream and cheese in a bowl. Season with salt and pepper. Add the parsley and beat lightly with a fork.
   
   
   
   
2. In a heated pan, add the olive oil and sauté the mushrooms for about 2-3 minutes.
   
3. Add the asparagus and cook for another minute.
   
4. Stir in the chilli flakes.
   
5. Pour the egg mixture and let set for a few seconds before stirring.
   
6. Cook for about 2 minutes or until the egg sets.
   
7. Plate and Enjoy! :)
   
   
   
   
   
   
   
   
   
   
   
   
   

Roots and Veggies: Potato, Beets and Bacon

Potato, Beets and Bacon

Ingredients:

2 tbsp Sour cream

1 tsp Fresh parsley (chopped)

Salt and Pepper

2-3 tbsp Parmesan (grated)

1 Egg (soft boiled)

2-3 tbsp Bacon bits

1 medium Potato (peeled and sliced)

1 medium Beets (peeled and sliced)

* Serves 1-2 (appetiser)

Directions:

1. Combine the sour cream and parsley. Season with salt and pepper. Stir and let chill in the fridge.
   
2. In a pan, spread the Parmesan cheese and cook in medium heat for about 2-3 minutes or until it starts to bubble and turn golden brown. Set aside and let cool away from heat.
   
3. Cook the bacon bits until crispy then set aside.
   
4. In the same pan, cook the potatoes and beets separately until tender. Season with salt and pepper.
   
   
   
   
   
   
5. Serve with the sour cream, Parmesan crisp, bacon and egg.
6. Plate and Enjoy! :)
   
   
   
   
   
   
   
   
   
   
   

Fish Be With You: Udon with Sesame Sauce and Buttered Suahe

Udon with Sesame Sauce and Buttered Suahe

Ingredients:

5-6 pcs Suahe (cleaned and deveined)

Salt and Pepper

1 tbsp calamansi juice

1 tsp garlic (minced)

1 cup Udon noodles (cooked according to packet instructions)

1/2 cup Sesame dressing

2 tbsp Butter

1 Poached egg

Directions:

1. Marinate the suahe/ shrimps in salt, pepper, garlic and calamansi juice. Set aside.
   
2. In a pan, add 1 tbsp butter and the shrimp heads and shells. Cook for about 5 minutes.
   
3. Add the marinated shrimps and cook for about a minute on each side.
   
   
   
   
4. Remove from the pan and set aside.
5. Combine the udon and sesame dressing. Season with salt and pepper.
6. Serve with the shrimps and poached egg.
7. Plate and Enjoy! :)
   
   
   
   
   
   
   
   
   
   
   
   
   

Oink Oink!: Sticky Pork Ribs

Sticky Five Spice Pork Ribs

Ingredients:

500g Pork ribs

1/4 cup Hoisin

2 tbsp Soy sauce

1 tbsp Sesame oil

1 tbsp Chinese five spice
1/4 tsp Pepper

1 tsp Chilli flakes

1 tbsp Lemon grass (chopped)

1 tbsp Fresh spring onions (chopped)

1 tbsp Fresh parsley (chopped)

1 tbsp Fresh calamansi juice

1 Packet asparagus (blanched)

1 Packet baby corn (blanched)

1 Medium carrot sliced (blanched)
1 tbsp Canola or Vegetable oil

*Serves 3 people.

Directions:

1. Combine the hoisin, soy sauce, sesame oil, five spice, pepper, chilli flakes, lemongrass, spring onions, parsley and calamansi juice to make the marinade.
   
2. Marinate the pork for at least 30 mins in the fridge.
   
3. In a heated pan, add the oil and cook the pork ribs for about 5-6 minutes on each side, or until tender. Remove and set aside.
   
4. Deglaze the same pan with some water to make a sauce. Pour over the ribs.
   
5. Serve with the veggies.
6. Plate and Enjoy! :)
   
   
   
   
   
   
   
   
   
   
   

Sugar, Spice and Everything Nice: Peanut Butter and Jelly French Toast

Peanut Butter and Jelly French Toast

Ingredients:

4 Loaf bread or Brioche slices

2-3 Tbsp Peanut Butter of your choice

1 Egg

1/4 Cup milk

1/4 Tsp vanilla extract

1 Tbsp butter

2-3 Tbsp Fruit jelly/ jam

Maple syrup (optional)

*Serves 2 people.

Directions:

1. Spread some peanut butter on one side of the bread and cover with another piece. Leaving it up to you how much PB you want to put :) Set aside.
   
2. Combine the egg, milk and vanilla extract and whisk.
   
3. Soak the peanut butter sandwich in the custard mixture.
   
4. Melt the butter in a heated pan and place the soaked sandwich in.
   
5. Cook for about 2 minutes on each side or until golden brown.
   
6. Serve with fruit jelly of your choice and/or maple syrup.
7. Plate and Enjoy! :)
   

Sugar, Spice and Everything Nice: Blueberry Cheesecake Panna Cotta

Blueberry Cheesecake Panna Cotta

Ingredients:

1 cup Graham crackers (crushed)

1/4 cup Butter (melted)
3 tbsp Sugar

2 tbsp Water

2 tsp Gelatine powder

1/2 cup Fresh milk

1 cup Heavy cream

1 tsp Vanilla extract

1 tsp Lemon rind (I used green lemon for this recipe)

1 block Cream cheese (room temp)

1 cup Blueberry topping

* Serves 4-5 people.

Directions:

1. Combine the graham crackers, 1 tbsp sugar, and butter. 
   
2. Mix until texture becomes sandy.
   
3. Smoothen and press with the back of a spoon to make the crust. Set aside and let chill in the fridge for at least 2 hours.
4. Combine the water and gelatine in a small container. Set aside and let bloom for about 5 minutes.
   
5. In a sauce pan, combine the cream, milk, 2 tbsp sugar, vanilla, lemon rind and cream cheese.
   
6. Heat in low fire and whisk until smooth.
   
7. Add in the gelatin and continue whisking. Simmer for about 2 minutes or until gelatine has dissolved.
   
8. Let cool a bit then pour over the Graham.
   
9. Chill in the fridge for at least 3 hours.
10. Serve with the blueberry topping.
11. Plate and enjoy! :)