I cook for my lunch on weekdays for more than 6 months now. Yes, I seldom eat out. One thing is it’s healthier, it’s also cheaper and I can embark on my love for cooking almost daily. I usually prepare the food the night before and I just need to heat it up when it’s time to feed myself. I usually plan my 5 days meals on weekend and I go grocery shopping on weekend too and get what I want for the whole 5 days. And when I encounter roadblocks on what to cook, I look for inspiration everywhere. This time this inspiration come from a box of Hokto mushroom which come with 2 recipes to try. This braised chicken with mushroom hot pot is one of them. It’s called hot pot I guess from the claypot use (hot pot can also mean steamboat but no in this recipe).
This recipe is suppose to be cooked in a claypot but I don’t have one that is suitable (either too large or too small), so I used an enamel pot. The broth is full of aromatic ginger which I love tremendously and if you’re a fan of ginger, this recipe is for you! Seriously I can’t stop gulping down the broth. :P
Braised chicken with mushroom hot pot.
This week, let’s continue with my love for turmeric and paprika. I’ve always like turmeric and paprika and the reason why I’ve been utilizing them more than usual is because my sis and dad both bought an extra bottle each due to miscommunication. Hehe. Since turmeric can reduce cancer risk and paprika is full of anti-oxidant, there are no harm in adding them in my regular cooking. Tsk, I’ll be trying out turmeric powder with my dog too.
I told you before I got tired of the usual pan fry salmon. That’s how I came up with this steamed salmon with mushrooms recipe. And now for this version, I decided to add turmeric and paprika to the salmon and pan fry it. Just a little twist to an otherwise simple dish. Hope you like it.
Pan fried turmeric & paprika salmon.
My mind’s been a little numb this past few days. Some recipes failure and personal problem got my confidence running low. This dish wasn’t meant to be shared because it was a dish I came up with using leftovers ingredients. I didn’t even know it will taste good but ahh the light from the kitchen window was perfect, so I snap the photos before knowing I will post this recipe up. So yes, the end result were good and here I am. :)
Stir fried celery and mushroom with split green beans.
Continuing my love for saffron, I’m sharing with you this delightful saffron drink from an Indian recipe. This saffron-flavored drink is top with a scoop of saffron ice-cream which I had shared previously. Please give it a try and let me know if you like it because I love it very much. :)
Zafrani Sharbat – Cold Saffron-Flavored Drink.
If you’re a long time follower of my food blog, I’m sure you’d have come across recipes that I adapted from David Lebovitz here. Yes, I’m a big fan of his. Only last year did I managed to buy one of his earliest book, The Perfect Scoop. And only last weekend did I finally officiated his book by trying one of his ice-cream recipe. I choose saffron ice-cream because I’m intrigued with saffron.
Saffron ice-cream. So rich!
We offered ti kuih (nian gao) to the Gods during Chinese New Year. And it’s a normal custom for Chinese to make fried ti kuih after Chinese New Year. You can click on the ti kuih link above for recipe to make your very own ti kuih. Fried ti kuih are sliced ti kuih sandwiched between yam and sweet potato and fry coated in batter.