Porky Pork

Before we get to the food, a small rant about the level of quality from a big brand. I have been an Amway member for some years now. Introduced to this by an old classmate, I am currently consuming some of their health supplements and the eSpring water filter. 1 year has passed and the filter was due for changing. Can you see the difference between the old and new filter?

Tsk tsk tsk, spot the difference?

Yes, the black washer ring is missing from the new filter! A call to Amway confirms that there should be a matching washer ring in the new unit. The staff on the line said I could only do 2 things: send it back to the distribution centre for a replacement, or try to remove the old filter's washer ring and place it into the new one. I eventually managed to do the latter. But for the amount of money they charge on these things, the quality assurance is definitely lacking.

Anyhow, I purchased some pork from Jaya Grocer the other day and my mom got some from Pudu market. Both of which will be used in my roast pork experiment of the weekend. Loosely based off this recipe on the internet, i attempted to tackle the pork in my oven. I have no tabasco, so I used chilli sauce instead. There is a line of instruction saying the pork needs to be marinated 24 hours. I only read this on the day I was planning to have dinner, so the flavours did not have a change to penetrate. Boo Hoo... I also started the oven roasting bit late. The pork was bit tough when we ate it. Accompanying it was a sauce similar to the marinade, but with some whisky in it. I had my parents, grandma, cousin Vivian and son Zhen An, join us for dinner, and I forgot about the whisky till after the young man's lips become red (!). I am such a bad uncle aren't I? Also, some of the sauce splattered onto the casserole dish I used for the oven and burnt. This left a dark stain on the dish, which I am yet to clean.

Bought a wholewheat loaf of bread from Jaya Grocer too. To accompany the pork, I made a coleslaw. Cabbage, carrots and bit of onion. Dressed it in my own dressing of low fat mayo, cider vinegar (free from GNC points accumulation), brown sugar, black pepper. The slaw was a hit.

Sliced Pork, Coleslaw, Bread

Dad, Grandma, Vivian

My cousin and her boy came over to use the oven. So we made some egg tarts and a premix chocolate cake. My grandma and cousin are trying the tarts for the first time and quite like it. The chocolate cake turned out ok too and we sprinkled some coloured chocolate rice on top. The oven was heavily used during this day.

Pilsbury Chocolate Cake

Next time I need to read the recipe instructions better!

Egg Tart Experiment

So... I itching to use the oven again. And I wanted to use some of the vanilla essence that I had manufactured. I bought a bottle of plain Absolut vodka and soaked some of the leftover vanilla beans I got from my previous Bali trip last year into it. Just leave it in a jar for a few weeks, shaking it about once a week, and here's what I get.

Vanilla + Vodka = Vanilla Essence

I'm thinking that I could probably mix this vanilla into cola and get vanilla coke too. Might try this tomorrow.

Using this off the net recipe as a base, here is my own adjusted recipe:

Makes 20 tarts, Preparation Time 30 mins plus Baking Time 15-20 mins

Ingredients

Tart Shell

• 1 cup sugar
• 3 cups wheat flour
• 250g butter or butter blend
• 1 egg, beaten

Filling

• 1/3 cup white sugar
• 3/4 cups water
• 5 eggs
• 1 dash vanilla essence
• 1/2 cup evaporated milk

Directions

1. In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg until the mixture forms a dough. The texture should be slightly moist.
   
2. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use both thumbs, pressing gently while going around the mold.
   
3. Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat. Alternatively, just use hot water and dissolve sugar. Let this cool to room temperature.
4. Preheat the oven to 230°C.
5. Strain the eggs through a sieve
6. Whisk eggs into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
7. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Before...

After

I had some left over dough, which i just put into the oven anyway. So that become a cookie. I did fill the shells too much, so I spilt some when putting it into the oven. So kiasu of me... To be frank I think This recipe can make 21 shells, but I only had 20 aluminum tart foils.

I think 20 minutes baking time is pushing it a bit, 15 would have been better, then just let the tarts continue baking in the still-warm oven. I sampled one finished tart with my parents. The bottom is slightly burnt. The custard is nice and firm though.

I still got lots of flour and evaporated milk left. Will probably keep trying this till I finish the flour.

Got some friends coming over for dinner tomorrow. Let's get more guinea pig feedback tomorrow.

My good friend's wedding and 2nd roast chicken attempt

My old friend Thiru had his wedding at Cyberview Lodge on Boxing Day 2008. It was my first time there, and I have to admit that it was a very pretty place for a garden wedding. Pardon the pictures, they are taken with my Sony Ericsson W700 camera phone ^.^

Thiru, Theva, Govin in traditional Indian attire

The newlyweds together, Thiru & Evelyn

It was a very sunny day. Had a bit of cloudy weather, but thank God it held up nicely. Our mutual friend Donny Tan was playing guitar and singing during part of the ceremony. Donny and the music team had the full blast of the evening sun on them when they went on stage. Poor them! You can see they were sweating like nobody's business. Donny had to squint his eyes a lot too to avoid the glare.



Thiru and Evelyn exchanged their own vows on top of the normal one. Very sweet... The guests were given coloured rice to shower onto the newlyweds. However, most got over enthusiastic when the groom kissed the bride, and sort of pelted them when they were sharing an intimate moment. The bride's father got rained with the rice too... poor daddy ^.^

Rice anyone?

The wedding dinner was filled with performances from the friends and family. Definitely 2 highlights was Evelyn's dad's singing "Love is a many splendoured thing", and the final dance item from the newlyweds and the entourage. The song from Evelyn's dad was very well sung, and he was even backed by 2 violins and a piano. The final dance item was in true blue Bollywood style, with Indian music and playful choreography.

On a side note, the next day, I did another roast chicken. This time with patatoes in the tray. However, I only put the patatoes in after I removed the foil. The toaster oven really isn't very hot, so some pieces weren't cooked all the way through. Still quite successful I think. See my previous effort here. Ate this with some lightly steamed brocolli with melted margarine. Lovely lovely... washed down with some simple red wine.... bliss baby, bliss!

Roasted Chicken and other updates

Ha! Another entry in my blog! Which I'm sure no one else reads because its only updated twice a year maybe and I never publicise it except when I feel like it.

So Saturday night, I had a themed dinner event with my colleagues. Theme was East and West. Emphasis on having both elements together in the dressing. Almost 90% came in a chinese top. Some were more adventerous, doing Thai, Japanese, hip hop street style. One of them even crossed dressed, as in a guy wearing a ladies' gown. Undoubtedly this one drew the most cat calling and photo oppurtunities. I myself went to Giant hypermarket to get a casual Indian top. The food was quite tasty, and mostly italian fare done in buffet style. The restaurant is Rick's Cafe Casblanca at One Bangsar. Our event occupied the entire upper floor. Quite happy to see that we had 90% turnout in numbers and all took some effort to match the evening's theme. There was free flow of wine, red and white. Of course, this lead to some extravagant toasting attempts, and many had to chill out after the dinner to allow the effects of alcohol to settle down.
Christmas is just round the corner.

Oh yeah, my house has been fitted with Astro now. That's Malaysia's sattelite TV service, and has channels like CNN, BBC, HBO, Hallmark etc. But my favourite channel is Discovery Travel and Living, and also the Asian Food Channel (AFC). Favourite program is cooking shows. Its just so relaxing to watch food being prepared. No Hell's Kitchen for me thank you. Gordon Ramsay is too theatrical and the show is far removed from any level of sanity. But I do know people who are fans... so to each his and her own.

I'm always amazed at how the western chefs do so much with their ovens. So I decided to try using our "oven" for a cooking attempt. Except... that I don't have a real oven. My home only has a toaster oven. So here is my first attempt using a toaster oven to try roasting a chicken.
Mom had bought a really nice and clean Nutriplus air dried chicken from Carrefour last Friday. Very clean bird, and the flesh just looked lovely. Saw a tip from a show by Kylie Kwong, to cook the chicken in the oven but wrapped in foil first. After an hour, remove the foil to start the roasting proper. Cooking in foil will ensure the chicken is steamed with lots of moisture first, thus keeping the juices.
So my recipe today was taken from some internet website and the cooking method from Kylie.

1 chicken, about 1.5kg, cavity cleaned

5 cloves of garlic

1/2 a large red onion

2 tbsp paprika powder

1 tsp dried rosemary leaves

1/2 cup of olive oil

1 lemon

Salt

Black pepper

Aluminium foil.
1. Make sure chicken is properly defrosted.

2. Rinse chircken cavity and season with salt and pepper.

3. Cut lemon in half. Stick one of the lemon halves into the chicken cavity.

4. Pound garlic and onion in a pestle and mortar. And some salt while pounding to increase abrasion.

5. Once onion and garlic are evenly mushed up, add paprika and rosemary. Pound again.

6. Add olive oil to pounded mixture, and stir with spoon. If you choose to pound it instead of spooning, you'll just make a mess I think ^.^

7. Rub chicken all over with mixture... i mean, rub mixture all over the chicken

8. With leftover lemon half, cut into 4 slices to obtain 4 circular pieces.

9. Oil a roasting tray.

10. Lay 4 pieces of lemon on the oven roasting tray.

11. Place chicken on lemon. The lemon pieces prevent the chicken skin/flesh from direct contact with the tray.

12. Cover roasting tray with aluminium foil. Wrap it well, keeping in mind to not allow any gaps, else moisture will escape.

13. Place into oven at 250 celsius for 1 hour.

14. After 1 hour, remove from oven and discard foil.

15. Place back into oven for 45 minutes.

Here is the result!

Tada! Chicken from toaster oven

Extremely juicy and tender. So juicy I had problems to cut it up because juice was spurting out everywhere. Maybe I should have rested the chicken on a drip tray or something. The flavour is very simple, but my mom quite likes it. So I feel validated enough ho ho ho. More paprika would've given the roast a deeper colour too. The original internet recipe called for onion and garlic powder too, not fresh onion and garlic. Maybe that made it too wet too.
I count this as a success!


Maybe I can roast something every other week. God knows my bottle of paprika powder still has lots of leftovers! I wonder what else can you use paprika for? I add rosemary to my fried eggs and tuna sandwich fillings. But paprika is a mystery still.


So I think I will do the same roast for Christmas. Will do my roasted mash patatoes too, and think of something for a cold salad.