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UrMajestySire’s Food Experiments: Indoor S’mores

Another late post here. Made my version of S’mores for NYE dinner. Sweet & sticky desserts for harmonious family relations. This is an easier version, you know minus the sticks and campfire. You can stock up on the ingredients and just whip it up when you feel like having some chocolate-y and gooey treat!

If you want the whole recipe, click on the read more below. Happy cooking!

smores_1
UrMajestySire’s Indoor S’mores ingredients | http://www.urmajestysire.wordpress.com | All Rights reserved
UrMajestySire's Indoor S'mores | www.urmajestysire.wordpress.com | All Rights reserved
UrMajestySire’s Indoor S’mores | http://www.urmajestysire.wordpress.com | All Rights reserved
UrMajestySire's Indoor S'mores | www.urmajestysire.wordpress.com | All Rights reserved
UrMajestySire’s Indoor S’mores | http://www.urmajestysire.wordpress.com | All Rights reserved
UrMajestySire's Indoor S'mores | www.urmajestysire.wordpress.com | All Rights reserved
UrMajestySire’s Indoor S’mores | http://www.urmajestysire.wordpress.com | All Rights reserved
UrMajestySire's Indoor S'mores | www.urmajestysire.wordpress.com | All Rights reserved
UrMajestySire’s Indoor S’mores | http://www.urmajestysire.wordpress.com | All Rights reserved

Click to get the complete ingredients and procedure after the jump! Continue reading “UrMajestySire’s Food Experiments: Indoor S’mores”

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UrmajestySire’s Food Experiments: Turmeric and Asian flavors Fish Fillet

Fish fillets especially cream dory is commonly available at local supermarkets nowadays. They are relatively affordable and easy to cook. Now if you’re looking for more than just grilling or frying and you want to spice things up, here’s my recipe that’s a no-brainer! You can have this grilled, fried or baked based on your mood. If you want the whole recipe, click on the read more below. Happy cooking!

cream dory_raw1
Turmeric and Asian flavors Fish Fillet ingredients | http://www.urmajestysire.wordpress.com | All rights reserved
cream dory_sliced2
Fish Fillet slices | http://www.urmajestysire.wordpress.com | All rights reserved
cream dory_seasoned3
Sliced Fish Fillet | http://www.urmajestysire.wordpress.com | All rights reserved
cream dory_bed4
Turmeric and Asian flavors Fish Fillet bed | http://www.urmajestysire.wordpress.com | All rights reserved
cream dory_done6
Turmeric and Asian flavors Fish Fillet ready for grilling, frying or baking | http://www.urmajestysire.wordpress.com | All rights reserved

Click to get the complete ingredients and procedure after the jump! Continue reading “UrmajestySire’s Food Experiments: Turmeric and Asian flavors Fish Fillet”

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UrMajestySire’s Food Experiments: Porchetta with Gravy Sauce

porchetta_sliced
UrMajestySire’s Porchetta | http://www.urmajestysire.wordpress.com | All Rights reserved

Admittedly, this is a late post. We have a holiday potluck tradition and the dishes should be cooked-from-scratch. Now I know I bought the meat all de-boned for this dish, but that’s just half of the process.

Anyway, here’s my first try at Porchetta made for Christmas dinner 2015 (and yes, my family consumed it with no untoward eating incidents whatsoever). If you want the whole recipe, click on the read more below. Happy cooking!

porchetta_raw
Pork Belly Slab | http://www.urmajestysire.wordpress.com | All rights reserved
porchetta_ingredients
Porchetta basic ingredients | http://www.urmajestysire.wordpress.com | All rights reserved
porchetta_enters oven
Porchetta ready to roast | http://www.urmajestysire.wordpress.com | All rights reserved

– add filling on top and fold
– add filling on top fold (I sprinkled more minced garlic, herbs, bell peppers and baby potatoes)
– roll and tie with butcher’s string (I just rolled it because didn’t have any butcher’s string)
– sprinkle with more salt & pepper and a bit more white wine, olive oil and water

porchetta_half cooked
Porchetta roasted unvovered | http://www.urmajestysire.wordpress.com | All rights reserved

– bake at 220 degrees for 30 minutes uncovered
– cover with foil and reduce heat to 150 degrees
– roast for 2-3 hours
– turn off heat and let it rest in the oven

Porchetta Gravy sauce |www.urmajestysire.wordpress.com | All rights reserved
Porchetta Gravy sauce |www.urmajestysire.wordpress.com | All rights reserved

 

porchetta_sliced
Porchetta sliced | http://www.urmajestysire.wordpress.com | All rights reserved

Click to get the complete ingredients and procedure after the jump Continue reading “UrMajestySire’s Food Experiments: Porchetta with Gravy Sauce”

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URMAJESTYSIRE’S FOOD EXPERIMENTS: My versions of Pepper Tofu

My version of PEPPER TOFU TOPPED WITH TAOSTED SESAME SEEDS| http://www.urmajestysire.wordpress.com | All rights reserved

There’s this popular tea place which serves yummy pepper tofu with fried basil. its my favorite to munch o with their Hokkaido Tea.

Last July (yes, only had time to blog about it now), tried to replicate it for when I get the munchies and have no time to drop by said tea place.

My version of PEPPER TOFU | http://www.urmajestysire.wordpress.com | All rights reserved

So clockwise, here’s what I did:

FRY THE BASIL:

  • Wash fresh basil leaves in tap water, shake off the excess water and pat dry with a towel
  • Heat a non-stick pan (without oil) and place the basil leaves
  • Cook the basil leaves until crisp, check from time to time and don’t over cook or it will turn bitter
  • Once cooked, set aside

PREPARE & COOK THE TOFU:

  • Carefully cut tofu into cubes, place in a clean & dry towel to remove excess water and set aside
  • The next steps are part of my version: In a resealable bag or container, mix cornstarch, flour salt & pepper; You may also add paprika or other spices
  • Place the tofu in the bag or container with the coating mix and shake until tofu is covered; set aside
  • Heat a non-stick pan (you can add just enough oil to fry the tofu also if desired) and place the covered tofu
  • Cook each side for 3 minutes or until tofu turns golden brown
  • When both sides are cooked, sprinkle a bit of toasted sesame seeds and toss or mix carefully
  • Remove from the pan and place in serving dish

THE SAUCE:

  • Use the pan wherein you cooked the tofu and add just enough water and sugar (or mix this in a cup first)
  • Stir until it turns into a sauce, add salt & pepper to taste and chili if preferred

TOASTED SESAME:

  • Heat a non-stick pan, ( you can add a bit of cooking oil if you like) and place preferred amount of sesame seeds
  • Cook for 2 minutes and remove from heat

Serve the pepper tofu sprinkled with sesame seeds and fried basil with the dip on the side. And there you have it!

My other version of PEPPER TOFU, this time with diced shallots and paprika | http://www.urmajestysire.wordpress.com | All rights reserved

For my spicier version (see photo above) just follow the same instructions but add paprika to the coating mixture and add some diced shallots (‘sibuyas na pula’) while cooking the sesame seeds. And for the sauce, add some minced bird’s eye chili (‘siling labuyo’) or chili flakes.

And that’s it for now, will share more food experiments soon!