Hungry Peepor - Munching into all things new & interesting - Page 47Hungry Peepor | Munching into all things new & interesting

Freshly Baked Brioche Buns In All Shapes & Sizes

Posted on 4 June, 2021 by cllism

I recall attending a baking workshop at the Brettschneider’s Baking & Cooking School back in 2019 (that long ago?!) I had specially selected a brioche baking class as it was a type of bread that I have been wanting to do well for the longest time. Apparently, brioche is tricky because of its high fat content (think butter slabs) and as such must be kneaded and developed thoroughly enough. Using a mixer helps to ensure that the kneading process can be done properly without all the oily mess on the kitchen countertop.

Posted in Bread, French | Tagged Baking, Brioche, Butter | Leave a comment

Fresh Avocado & Prawn Sushi Rice Rolls

Posted on 28 May, 2021 by cllism

I love avocadoes. I love eating it as it is. I love sushis and salads with avocadoes. I love avocadoes popsicles too. It is therefore a joy for me to be making this avocado sushi roll recipe because I’ve been looking forward to it, and in the process of making this, I get to munch on the bits and pieces of the avocadoes that drop all over the countertop too.

Posted in Japanese, Rice | Tagged Avocado, Mango, Shrimp, Sushi | Leave a comment

美味的甘香鸡 (Fragrant Dry Chicken)

Posted on 22 May, 2021 by cllism

This dish of dry-fry chicken is de-li-cious! The marinated chicken is simply pan-fried till slightly browned, and the rest of the sauce helps to bring out the freshness in the chicken. It’s nice to eat this dish by itself without anything else, but if you’ve got rice, it would make this meal perfect!

Posted in Chinese, Poultry | Tagged Chicken, Curry Leaves, Spicy, Stir-fry | Leave a comment

Chicken Cordon Bleu With A Creamy Parmesan Gravy

Posted on 13 May, 2021 by cllism

Cordon bleu is a schnitzel that’s wrapped in a coating of breadcrumbs and cheese, and then baked or deep-fried till golden brown. The term ‘cordon bleu’ actually refers to ‘blue ribbon’ in French, a symbol of the highest status of knighthood and its status. This term was later used to refer to food that is prepared by the very best chefs, which in this case is very appropriately used for this dish given the need to execute each step with stealth fingers and a wealth of experience at the very least.