June 22nd : Spaghetti meatball w/ mushroom red sauce

Took back the kitchen today and decided to go light today. Well, not exactly light but on a smaller portion. Today's entrée is composed based on what I found in the cabinet and in the refrigerator. It was the easiest and the fastest meal to cook and to prepare. The hardest part preparing this entrée is when setting up the display model for the photo session. The mudman is a wonderful companion and once




Extreme close-up:



Aerial view:

Bon Appetit !!!!

June 21st : Braised Three-layer Pork (Peanut Rice Ball w/ Red Bean Base)

Sous chef brought a huge three-layer pork (meat, fat, and skin) into the kitchen yesterday and marinated it with salt and decided to take over the kitchen. Sous did most of the cooking while I prepared the ingredients. Cutting the huge piece of pork is not easy as I expected. The cleaver I used was not razor sharp enough to thinly slice the pork like I wanted. Again, the G9000 Mudman is responsible for the time stamp.



A close-up of the "three layer"



The last dish is a dessert: Peanut Rice Ball with Red Bean Base.
This dessert is dedicated to a very good friend of mine living in 94040. All the best wishes to her and her significant other and also to a little girl whom I miss dearly !!!

Bon Appetit !!!!

June 12th : Dough in Soup with "Accessories"

Another mid-afternoon well spent in the kitchen. This time it took a very long time from preparation to completion. Mum and my closed relative love this dish and this time, I'm trying my best to recreate this entrée.

The preparation started with tears while peeling and julienning shallots. Fried shallots is one of the main 'accessories' and we need lots of it.



Another 'accessory' would be tiny little dried anchovies. I have to slowly pan fried them with few drops of Canola oil until they are crispy golden brown.


I then proceeded preparing the soup. Here you can see dried anchovies being used and while it's boiling, you can see them happily swimming about.


While I was frying the shallots, preparing the soup, slicing and dicing other ingredients, my sous chef is preparing the dough. Told her to use her feet but she rather use her hands.



1 hour 38 minutes 37 seconds 83 milliseconds and counting.


Every dough was flatten out and cut into pieces and then boiled to cook. It's like ravioli but without the stuffing.


Finally, soup and other 'accessories' were added and ready to be photographed. Here, you can see, there are fishballs, fried shallots and anchovies, green onion, vegetables (choi sam), and saucy ground pork to add to the flavor.


It took me and the sous chefs 2 hours, 9 minutes, 35 seconds, 28 milliseconds to prepare this dish. It was not difficult, it's just a little bit tedious preparing and cooking the 'accessories'.


This entrée made me realized how much I appreciate my Mum's cooking even more. It was time consuming but it is worth it to serve the ones you love the best meal. Dad, if you're reading this, help out Mum in the kitchen !!!!!!!!!!!

Bon Appetit !!!!

June 12th: Strawberry Blueberry Smoothie

Nothing special yet to post as we couldn't figure out what to post. I made some dishes but it is not photogenic. So, to keep the blog updated, we decided to whip out a Strawberry Blueberry Smoothie. Not much to show but it's sure is yummy !!!!

Bon Appetit !!!!

June 3rd: Italian Spaghetti with sweet chili glazed wings.

Decided to do some groceries today and wanted to do something a little bit different, so I went with Italian. First off, marinated wings were baked for a very long time. I didn't have my timepiece today because it is hot as hell in the kitchen today even with the AC running.

Though I don't have my timepiece at the moment, I used my assistant timepiece. She was wearing a Baby-G BGX-220-2BJF.

When the wings were finally glazed, I started putting together all the components. Here in the background you can see the entrée of the day. But before that, another close-up of the Baby-G.


I'm zooming in closer and closer as I typed.



And there it is, Italian Spaghetti with spicy mild meat sauce served with sweet chili glazed wing and cabbage onion tomato salad. It is also my first masterpiece of the month.

Bon Appetit !!!!