Shiro's Favorite Dish Recipe

Any one misses me here? Bet NOT!! Anyways, I’m so happy that I’m back with more recipes update. If you wondering where have I been? Well, life has been pretty hectic for couple months and now I found my balance in life. I was addicted to Facebook’s game and it does suck most my time and I finally quit everything and got my balance back.

Today recipe is inspired by my lovely dog. I called her my little princess because she acted like one. I decided to cooked for my dogs is because I found out that it will be more healthy for them. Because dry food is good for them but you don’t know what kind of meat do they process with? Imagine the animal parts that human don’t eat and they process it for your dog? Some of you might think “It just a dog!” right? But if you a dog lover like me, you will think differently. They just like my baby. Shiro my dog loves her food a little burned and dry. That’s why I loved cooking these dish for her.

Please find my easy & simple Shiro’s Favorite Dish Recipe. Enjoy!

Ingredients:

4 carrots

2 tablespoons butter

7 oz (200 g) ground beef

1 tablespoon tomato paste

2 cups (500 ml) unsalted vegetable stock

5 oz (150 g) canned sweetcorn (optional)

Method:

1)   Peel the carrots and dice into small cubes. Heat the butter and add the ground beef. Stir in the tomato paste, add the diced carrots, and pour on the vegetables stock. Simmer for 20 minutes.

2)   Mix in the sweetcorn, bring to boil, and remove from the heat. Allow to cool and feed in portions.

Pan-Seared Black Cod with Grape Salsa Recipe

I can’t believe my life is such a hectic these days. Christmas holiday is coming and a lot of shopping needed to be done. Sometimes, I wish I could be in 2 places in the same time but that don’t exist in reality. I do miss the time where I have plenty of time to waste and just think bout the things I want cook and just run to the grocery store and made my day.

Anyways, I’m going to share with you guys with this awesome recipe I just tried couple months ago. YUP! You did not read it wrong. Couple months ago. I’ve wanted to update as often as I can but time just won’t allow me to do so. But today is a good day and taking this opportunity to update as quickly as I can while waiting for my dear hubby to come home from work.  But I will try my very best to remember everything about this dish.

The reason why I tried this dish is because I bought 5 lbs of grapes from the store and realized it’s too much for the 2 of us to finish it in time before it turns bad. And I found this great recipe to use the grapes. Grape Salsa! I just don’t know why I never though of it. And what amazing is that, I had a fish stock up in my fridge.

So, I pan seared my fish and I like it to be crispy. And you can cook the way you like it. And the sourness from the citrus made it more appetizing for me. If you love it spice, just add hot pepper to your preferred.

Hope this entry helps you with today’s headache.

Ingredients:

2 pounds red or black seedless grapes, 1 pound quartered

2 scallions, finely chopped

2 small garlic cloves, minced

½ fresh red chile, such as Fresno, seeded and minced

½ fresh green chile, such as Serrano or jalapeno, seeded and minced

1 teaspoon Sriracha chile sauce

2 tablespoons vegetable oil

Ten 4 – 5 ounce skinless black cod fillets (also known as sablefish)

Salt and freshly ground pepper

¼ cup chopped cilantro

1½ tablespoons white wine vinegar

Method:

1)   Preheat the oven to 350C. In a food processor, puree the whole grapes. Pass the puree through a coarse sieve into a large bowl. Add the quartered grapes, scallions, garlic, chiles and Sriracha to the bowl and toss.

2)   In a large nonstick skillet, heat 1 tablespoon of oil until shimmering. Season half of the fillets with salt and pepper and add them to the skillet, skinned side up. Cook over high heat until the fillets are golden brown on the bottom, about 3 minutes. Transfer the fillets to a rimmed baking sheet. Repeat with the remaining oil and fillets. Transfer the fish to the oven and cook with just while throughout.

3)   Add the cilantro and vinegar to the grape salsa and season with salt. Transfer the fish to plates; spoon the salsa on top and serve.

MAKE AHEAD The salsa can stand at room temperature for up to 2 hours. The seared fish can be kept on the baking sheet for up to 30 minutes. Finish in the oven before serving.

Famous Dave's Restaurant

Everyone told me bout this restaurant on how great the BBQ was. And so happened as we were looking for a place for dinner, Calvin from a far saw the signature and that’s when we decided to give it a try. Was pretty excited to see everyone’s plate with the same thing. BBQ must be good in your first thoughts.

Interior was great. A little Texas feel on it!

Since we in a big group, we get the family meal which enough for 4 – 6 person. Price is descent. Ribs are okay for me. I wish it could be better. Why? Because the meat just don’t came off from bone without working on it. If you get what I mean. Sauce is okay too. Normal bbq sauce. BUT they have the best bread pudding. Definitely going back for the dessert and give the ribs another chance. Maybe we just get the bad batch of ribs.

Cinnamon Scrolls Recipe

I love the smell of cinnamon that just came out from the oven. And it never failed to seduce me to get one of them. And one of my favorite places to have some cinnamon will be at Ikea. Believe it or not? Every time I line up for check out; I couldn’t stop wanting the cinnamon bun and I told myself all the time. Not this time!! Not on diet or whatsoever. I just hate it when my little devil asking for it and not eating later on. Wasting of mullah!

So today, I’m going to share with you cinnamon scroll. A little different from the bun but the same technics. Why? Because I never try making bun before and don’t want to waste my time on something I’m not familiar with. And of course, I will try making some bun in the future when time allows me.

If you like scones; then you will definitely like this one because it’s about the same texture. My hubby not a big fan of it! Sometimes, I do wish I’m surrounding with siblings or close friends than I can enjoy with. When you’re living in a big city that require driving all the time; is making hard for everyone to build a close friendship because everyone is so busy with his or her own little life. Maybe that’s how it supposes to be when we getting older and I’m still glad I have couple good friends that I can share them with.  

Anyways, here is the recipe:

Ingredients:

250g (9oz/2cups) self-raising flour

pinch of salt

90g (3 ¼ oz) unsalted butter, chopped

170 ml (5 ½ fl oz/ 2/3 cup) milk

Filling

60g (2 ¼ oz) unsalted butter, softened

2 tablespoons soft brown sugar

1 teaspoon ground cinnamon

Icing

60g (2 ¼ oz/ ½ cup) Icing (confectioners) sugar, sifted

2 teaspoons boiling water

Method

1.     Preheat the over to 210C (415F/Gas 6-7). Lightly grease a baking tray. Sift the flour and salt into a mixing bowl. Using fingertips, rub the butter into the flour. Make a well in the center and add almost all the milk. Mix lightly, with a flat-bladed knife, until soft dough forms, adding more liquid if necessary. Knead the dough briefly on a lightly floured surface until smooth. Roll out to a 40x25 cm (16x10 inch) rectangle of 5mm (1/4 inch) thickness.

2.     To make the filling, place all the ingredients in a mixing bowl. Using electric beaters, beat until light and fluffy. Spread the filling evenly over the dough rectangle and roll up from the long side. Using a sharp knife, slice the dough into twelve 3cm (1 ¼ inch) pieces. Place the dough pieces close together, cut side up, on the prepared tray. Bake for 12 minutes, or until golden brown. Remove from the oven and leave to cool slightly. Drizzle the icing (see step 3) over the top.

 

3.     To make the icing (frosting), combine the icing sugar and boiling water in a small mixing bowl. Beat the mixture until smooth and well combined.

Thai-Style Whole Snapper Recipe

Fish is one of my favorite dishes. I grew up eating fish every day and it became a habit to me. But I don’t get to eat fishes here that much as I find it expensive from where I came from and it’s not as fresh too. I tried to stock it up when I see some fresh fishes at the grocery store.

So today, I decided to share with you guys this easy and quick recipe. No pan needed! What I like most about this dish is that there lemony taste of it. Sour sweet in one dish. So appetizing! I can eat 3 bowls of rice just by having this fish. And the ginger took out the fishy smell of it and the taste of cilantro. Hmm… totally YUM!! I can have this over & over again.

 Ingredients:
2 garlic cloves, crushed
1 tablespoon fish sauce
2 tablespoons lemon juice
1 tablespoon grated fresh ginger
2 tablespoons sweet chili sauce
2 tablespoons chopped fresh coriander
1 tablespoons rice wine vinegar
2 tablespoons white wine
600g (1 1/4 lb) whole snapper, cleaned and scaled (ask your fishmonger to do this)
2 spring onions, cut into thin strips

Method:
1) Preheat the oven to 190 c (375 F/ Gas 5). Place the garlic, fish sauce, lemon juice, ginger, chili sauce, coriander, rice wine vinegar and wine in a jug and mix together well.

2) Place the snapper on a large piece of foil on a baking tray. Pour the marinade over the fish and sprinkle with spring onion.

3) Wrap some foil around the fish like a parcel and place in the oven. Bake for 20-30 minutes or until the flesh flakes easily when tested with a fork. Serve immediately with steamed rice.