Tag Archives: recipe

Pancakes with Strawberries

The (Not-so) Little Teochew updated her blog with a strawberry shortcake recipe and watching Ochikeron’s video on how to make strawberry shortcake I felt like eating strawberry shortcake. At least something with strawberry and cream. Lucky for me Sainsbury’s was having a 2 for £3 offer. Unfortunate that I made the wrong decision to buy single cream (kononnya less calories lah pffttt). Next time when in doubt, get the fatter option.

I thought of improvising a butterscotch sauce using the single cream, but the strawberries were already sweet and I was craving for the sweet-tangy flavour. The initial plan was to hand whip the cream with a light lashing of icing sugar. Attempt to whip the single cream yielded a frothy mixture that seems pretty good to top my coffee with, just not as photogenic to top pancakes with. Hungry girl is hungry so she simply wallowed the pancakes and strawberries in a pool of cream.

The next pancake recipe follows after the next picture. For the one you see above,

Pancake #1 (makes approx. 6 medium sized pancakes)

  •  1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup milk

Measure everything into a bowl and whisk the life out of it. Heat oil in pan and be patient. The pancake cooks better when the pan is properly heated. Ladle some of the batter into the pan. Dance around. When the pancake is somewhat halfway done, flip over. Shimmy for a bit and slide it out onto a plate. Repeat until the batter is finished.

This recipe is pretty much the staple for many food blogs all over the internet. Nigella and Nigel Slater uses about the same ratio of ingredients.

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This, was perfection for me.  I modified the recipe slightly with an alteration to an ingredient and to half the serving size (because six pancakes with all that cream turns me lazy and unproductive). This one smelled and tasted like Papparoti! 😀

Pancake #2 (makes approx. 3 medium sized pancakes)

  • 1/2 cup flour
  • 1/2 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup cream (I used single cream)
  • 1/2 tablespoon vinegar
  • 1 egg
  • 3-4 tablespoons of milk (you’ll require more or less depending on how thick/runny you’d like the batter to be)

Measure all the dry ingredients into a bowl. Add the vinegar to the cream and let it sit. Meanwhile, break the egg into the bowl of dry ingredients. Pour the soured cream into the mixture and beat it with a whisk – batter will be extremely thick at this point. Add milk gradually while whisking until you the batter form ribbons when you lift the whisk. It is now ready for the pan.

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Garlic Butter Prawns on Toast

I woke up at noon wondering “Is it term break yet?” There were no lectures and I spent the day being a sloth. My notes for the presentation slides for Thursday are still notes in the notebook and the most productive I’ve been today was finishing 3 episodes of K-drama; Pasta.

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This was lunch and made after being brainwashed with dozens of aglio olio featured on the K-drama, Pasta, which is obviously, about pasta. And love. Lots of love. Wish I could have that many pretty boys slaving in my kitchen dishing out gourmet dishes (haha!). I didn’t have any spaghetti at hand so I had them with toast. Unsalted butter was used but the taste was lovely nonetheless without any addition of salt.

A rough idea of the recipe (I didn’t take any exact measurements and referred to no recipe in particular).

Garlic Butter Prawns on Toast

  • Half a bulb of garlic [essential to my speedy recovery from this cold and tummy ailment I’m having]
  • Approx. one tablespoon butter
  • A handful of peeled, frozen king prawns – defrosted.
  • 2 slices of soy and linseed bread (anything goes, choose what you like. The garlic butter prawns can be paired with pasta or rice.)

Peel and mince garlic. Melt butter in pan, throw garlic in, sautee, throw prawns in, put bread into toaster, turn prawns on the other side, turn off the hob. Let it cook in the remaining heat. This ensures the prawns don’t get overcooked and the butter doesn’t get burnt. When toast pops out, dish the garlic butter onto plate, or you can eat them straight out of the pan ^_^

I sometimes make garlic butter prawns with chilli + ginger and have them with rice. Spicy foods are best with heavier starch to balance it out. You can turn it oriental by substituting butter with vegetable oil and adding a little bit of soy sauce at the end, or have it the Italian way by using olive oil, garlic, and optional seafood to go with regular spaghetti or angel hair pasta.

I remember a franchise back in Malaysia that does aglio oglio with the fiery passion of sambal. At least sambal wasn’t used in the dish, but it was loaded with either chilli powder/chilli oil or a combination of chilli powder and a truckload of tabasco and lots of mixed seafood. I guess wherever a dish is introduced to a new place, it will be a matter of time before the recipe is adjusted to the local taste, just how Malaysian food outlets in the UK are less intense compared to their original counterparts.