Tarragon Pork Roast

Originally this is a chicken recipe were trying to perfect/practice. Our aim is to use my herb/spice in the garden (tarragon, rosemary, thyme,dill and etc..). Later we try it on a Pork Loin.. Then, were confuse which one taste better..

 

 

 Tarragon Pork Roast

Ingredients

•  2 kilo pork roast
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• black pepper to taste
  
• 5-10 tarragon leaves
  
• 1/2 teaspoon salt
  

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
2. Combine honey, mustard, pepper, tarragon, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
3. Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 170 degrees F (75 degrees C). let stand for 15 minutes before slicing.  
   

   Sauce
   

   Ingredients

   • 3 tablespoons cornstarch
   • gripping sauce from the roast pork loin
     

   Directions

   1.  Toast cornstarch, then dissolve it  in a small amount of water, set aside.
   2. Deglazed pan to a make a sauce from the roast pork.  
   3. Combine the cornstarch mixture and deglazed sauce in a saucepan with low heat. Then season to taste and cook until thickened.
      

 

Singaporean Chili Crab

I made this singapore chili crab about 5 months ago and we miss it. I'm trying to cook this but can't find a big and perfect crab for this yummy...  delicious...  meal. 

Mise en place

2 Fresh whole crabs
1/2 Cup Flour
1/4 Cup Peanut oil
1 md Onion, finely chopped
5 Tbs Ginger, grated
4 Cloves, grated
5 Red chilies, finely chopped
2 Cups Ketchup
1 Cup Water
2 Tbs Soy sauce
2 Tbs Sweet chili sauce
1 Tbs Rice wine vinegar
2 Tbs Softened brown sugar

Wash the crabs well and scrub the shell.
Using a large cleaver, cut the crabs in half and rinse well under cold water, carefully removing the yellow gills or spongy parts. With the flat side of the cleaver, crack the legs and larger front claws. (This is to makes eating crab easier.)
Lightly and carefully coat the shells with a little flour.


Direction

1.  Heat about 2 tablespoons peanut oil in a large wok and cook two crab halves at a time. Using a metal utensil, carefully turn and hold the crab in the hot oil until the shell just turns red. Repeat with the remaining crab halves.

2.  Add the remaining oil to the wok and cook the onion, ginger, garlic and chili for 5 minutes over medium heat and stirring regularly.
Add the ketchup, water, soy sauce, chili sauce, vinegar and sugar. Bring to boil and cook for 15 minutes.

3.  Return the crab to the wok and simmer, turning carefully in the sauce for 10 minutes or until the crab meat turns white. Do not overcook.
Serve with steamed rice.

Thai Pandan Chicken

 Ingredients

• 1 kilo Chicken 50 grams of meat (deboned) but skin on.
  
• 50 ml Patis(Fish sauce)
• 150 ml Silver sawn soy sauce
• 50 ml Oyster sauce
• 50 ml Sesame oil
• 300 ml Vinegar
• Pandan Leaves
• 75 grams Garlc Crushed
• White Pepper
• 100 gramsSugar
• Oil

Steps

1. Marinate chicken with all the other ingredients except pandan leaves for 1 hour
2. Wrap the chicken in pandan leaves. 
   
3. Grill the chicken until cooked.

 

Cheryl and I while wrapping the Pandan Chicken.

Simple Paella

My husband and I love to eat this dish,,

And because its not usually available at our place, then I decided to cook this at home...

Also I like to make a scrapbook,, so I made my recipe card like this...

My Vintage White Digi Scrapbook

My Other hobby was making a Digital Scrapbook.

I'll been doing for more that a years now.  This is one of my past time before I go to bed. 

 A freebie kit from Lily Design.

I Love Cooking

After I got married I began to love cooking..

I have to or else we won't eat anything in the table, LOL.

It took years and years of before my husband and I realize that we should study Culinary Art to learn more and cook more..   Actually its my husband who study Culinary Art first.  Later on I study too. But with a twist, Me I like taking picture unlike him..