I’m an egg lover if you don’t know by now. I’ve been a fan of egg since I was little. Egg lights me up! 😍 Egg on everything is a welcome sight. Years back when we were told eggs are high in cholesterol, so don’t eat too much, I was broken. Why?? Why is it the super delicious eggs are bad for health? Thing is my egg consumption and love for it never dwindled. And I’m glad I stayed through. Last year, I found out cholesterol is not a bad thing. Cholesterol is needed by our body for building and reparation. We need cholesterol to survive. In fact, our brain uses the most cholesterol. So yeah, don’t fear cholesterol ya. What you need to be mindful of is the processed and junk food out there. They are the culprit to inflammation.
Eggs, eggs, I 💗 you!
Clockwise from left: Free-range egg, conventional egg & kampung egg.
Here’s another favorite ingredient of mine, chicken breast! While most people dislike chicken breast, saying it’s the most unappetizing/low quality part of the chicken and hail thigh, drumstick or wing as the saint, well, I beg to differ. I’ve been a fan of chicken breast since I was little and any sights of chicken breast will light me up! If you give me a plain chicken breast (ok at least salt it), I will eat it. Haha
If you think chicken breast is boring, well that’s because you haven’t eaten an awesome one. And since the breast is like a blank canvas, ahem plain, one can easily spice it up creatively. So, how to spice it up? Recently, I thought of making hasselback using chicken breast and include my favorite ingredients = bacon, cheddar, onion. That’s it and it came out beautiful and delicious. I hope the anti-chicken breast supporters will give this recipe a try and let us know what you think. 😉 Also, it’s gluten-free, grain-free, paleo-friendly and keto-friendly. To make it carnivore-friendly, skip the onion, rosemary and cashews (optional) and double up the bacon. If you don’t eat cheese, then remove or swap with other ingredients.
Bacon cheddar hasselback chicken. 😍
I love egg 🍳 and I love bacon 🥓. I eat them together but not when they are clump up and cook together like this all-day cheddar bacon egg muffin cups. It was unbelievably good when I first made them. Then I made them again and I caught myself giving an automatic thumbs-up to these umami-ful muffins. I didn’t know it will be this good at first. I thought, heh it’s just bacon and egg. What more can you expect? Ohh plenty, man. Plenty! Perhaps one of the reasons these muffins are so moreish is because I made my own smoked bacon. Hehe.
All-day cheddar bacon egg muffin cups are 👌👍
Have you ever made your own butter?
I’ve never made one prior to this but has always been fascinated by the process. When I finally got hold of real milk (non-homogenized), I figured now’s the chance. You know just for learning and experience wise. If I can get grass-fed milk, you bet I will be making my own butter frequently. Unfortunately, that’s not the case. Don’t think I can find any in Malaysia.
Cream – where butter is born.
What makes a stock? Bones baby! Bones are the essence of stock. Some meat might still adhere to the bone and that is okay. For making chicken stock, you can use chicken bones from after deboning whole or parts of the raw chicken, leftover bones after roasting and taking apart the meat or bones left on plates after eating. I find the last one rather unappetizing. 😛 If your bones collection is small, you can freeze them. And when you have enough, it’s time to make stock!
Murky and yet so delicious and good.
Late last year, I scored some discounted canned sardines during an after-Christmas sale. They weren’t near expiry and the ingredients passed my strict rules. All the ingredients are natural. Awesome, right? As I’m down to my last can, I was thinking of sardine salad. Here’s a funny story. I adapted this recipe from Yummy Kai. I found it by chance as I was looking for more information on Yummy Kai which sells free-range egg in Malaysia. I just bought their eggs and wanted to know more about them. Haha
Mini quiches sound more delish, so I decided to make mini sardines quiches. It’s a very
lazy simple recipe plus it’s crustless! It’s quick and easy, perfect for breakfast, brunch, snacking and also ideal as an appetizer. When extra laziness (ahem!) calls, you can even skip some of the steps and just dump everything in the bowl. This is also a gluten-free quiche.
Crustless mini sardines quiches.