These biscuits were a haphazard post-work creation; I was really itching to make something, and since biscuits are as instant gratification as you could get when it comes to baking, I made some. They were decent warm from the oven but got a little dry as it sat out. I did use the minimum amount … Continue reading Yogurt and Sun Dried Tomato Biscuits
Category: Savory
Thai-Style Grilled Chicken
If you're a budding cook or baker, I highly recommend checking out America's Test Kitchen, a website dedicated to using science in the kitchen - be it finding out how baking soda works, or test-running several mixers to see which works best, or the best combination of ingredients to create the perfect recipe. This Thai-inspired … Continue reading Thai-Style Grilled Chicken
Soy Ginger Chicken
Soy sauce is one of my most favorite ingredients to use in cooking. It's extremely versatile, and also integral if you want to do any kind of Asian cooking. It's got an earthy umami taste accompanying the saltiness it imparts to dishes. I got some chicken for real cheap (99 cents a pound!) and decided … Continue reading Soy Ginger Chicken
Japanese Broiled Salmon with Scallions
Salmon is one of the more forgiving fishes to cook with: it's relatively firm, so you don't have to worry about the fillet falling apart as you pan-fry it, and since it is quite fatty, drying out is also less of a problem. Fish is generally best eaten in its purest and freshest state, and … Continue reading Japanese Broiled Salmon with Scallions
Century Egg Porridge
I just had to break out one of my favorite comfort foods. Century egg porridge. Hailing from Singapore, century egg porridge is one of those foods that I used to have for lunch after school. Piping hot and gruelly with minced pork, ginger and scallions, it's a satisfying and also a low-calorie meal. It's also … Continue reading Century Egg Porridge
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