Chinese, Side Dish

Stir-Fried Green Dragon Vegetables & King Oyster Mushrooms With Fermented Chili Bean Curd

Hmmm… fermented chili bean curd needs to be used up before they start disintegrating (as a result of keeping it for too long). And, I have green dragon vegetables and king oyster mushrooms in the fridge. Let’s pair them up! 😍 And, that’s how this stir-fried green dragon vegetables and king oyster mushrooms with fermented chili bean curd dish was born. Phew, what a mouthful! I wonder if this is the longest recipe title in Messy Witchen? 🤔

Stir-Fried Green Dragon Vegetables & King Oyster Mushrooms With Fermented Chili Bean Curd
This stir-fried green dragon vegetables and king oyster mushrooms with fermented chili bean curd dish may look simple but it sure packs a punch! 🥊

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Muffins

Sourdough Date Cranberry Walnut Muffins

Does anyone have unfed/discard sourdough starter on hand? I highly recommend using ’em in this sourdough date cranberry walnut muffins recipe. Why? Because it’s so yummy! And yes, you can make muffins using sourdough. I was just as bewildered as some of you now when I found out we can use unfed/discard sourdough starter to make many things.

Initially, I thought unfed/discard sourdough starter can only be used in a few things such as sourdough pancakes and sourdough crackers as I always hear sourdough bakers talk about them. Turns out they can be repurposed for practically any recipe as long as the recipe contains flour and liquid.

Sourdough Date Cranberry Walnut Muffins
These sourdough date cranberry walnut muffins light up my life. 😍😋 They’re not loud or cranky but right at home!

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Japanese, Quick & Easy

Mentaiko Pasta 明太子パスタ

Updated 19th November 2022.

Mentaiko pasta (明太子パスタ) is a Japanese-style pasta or fusion pasta or in Japanese, wafu pasta (和風パスタ). This style of dish in Japanese cuisine is called yōshoku (洋食) or wafu food (和風) which incorporates Western cooking style with Japanese. Some of the best known examples of yoshoku dishes are katsu (e.g. crispy chicken katsu チキンカツ), omurice, korokke and pasta.

Every time I eat this mentaiko pasta, it reminds me of cacio e pepe, an Italian cheese and pepper pasta. Both excel at highlighting their main ingredient(s) and making ’em shine. They give our tastebuds the utmost pleasure and delight! I knew mentaiko pasta is a keeper the moment I tasted it.

Mentaiko Pasta 明太子パスタ
Don’t play-play. It may look plain (ok la I skipped the garnishes) but mentaiko pasta is no plain Jane.

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Breakfast & Brunch, Juice, Smoothie & Shake

Raw Eggs Avocado Smoothie

Selamat Hari Merdeka! Have a good holiday.

Not sure if anyone realizes this, but Messy Witchen was down for about a day or two. All is well now. Sorry, if your comments got lost. Kindly comment again if you don’t mind.

What? Not another raw egg recipe! *silently bashing Amy of Messy Witchen

As if sharing my favorite raw eggs banana smoothie recipe is not enough, I also shared how to make real mayonnaise recently (p/s: real mayo is made of raw eggs). Well, raw eggs ain’t going anywhere as it’s one of the most wholesome complete real food out there.

As I recently got hold of a few kilos of 034 avocados, I’ve been making raw eggs avocado smoothies very often and I thought some of you would be interested in the recipe. So, here it is.

Raw Eggs Avocado Smoothie
Smooth and delectable raw eggs avocado smoothie! 🥚🥚🥑
I wonder if the word smoothie comes from smooth? 🤔

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Condiment

Lacto-Fermented Mayonnaise

Store-bought mayonnaise had always been a staple in my household since I was young. But as I grew older, there was always this naggy feeling about it. One of the ingredients in mayonnaise is egg (perishable) but why is it that store-bought mayonnaise is shelf stable and has long expiry? So, I stopped buying and eating mayonnaise except when dining out (at sushi places). This went on for a few years until at last, I could not take it anymore. I want mayonnaise back in my life.

I’ve been making homemade mayonnaise for 3 years now. At first, it was challenging, but the more I make it the easier it becomes. Recently, I started to lacto-ferment the mayonnaise. Lacto-ferment increases the nutrient profiles of the mayo and makes it last longer naturally (fermentation is an ancient food preservation method). Besides that, it has that special tang to it that you cannot find in regular mayonnaise and store-bought mayo.

Lacto-Fermented Mayonnaise
Making mayonnaise at home is the best way to pamper yourself. Really!

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Appetizer, French, Snack

Sardine Rillettes

Ahh how time flies. It’s two months since I last posted here. I missed posting last month because my laptop was being repaired and after that, I was busy with tax submission. Anyway, all is well now and here’s a simple and delicious recipe for you all.

I first learned about French rillettes in the form of pork rillettes. While I haven’t tried making pork rillettes before I’ve made sardine rillettes many a time. Rillettes are meat cooked slowly in its own fat and then shredded and mixed with the warm fat and packed into small pots. The surface is then sealed with a layer of fat to preserve the meat (like pâté). In the case of sardine rillettes using canned sardines in oil, you only need to mix the sardines with the oil from the can, then shred and season.

Sardine Rillettes
Sardine rillettes is quick to whip up and tasty. Perfect food for when you’re busy!

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