Pulled Pork Sandwich Saskatchewan style

This pulled pork sandwich is awesome made by sous chef brett from Hotel saskatchewan. it was made from premium quality pork shoulder slow cooked until they get very tender and so juicy with lots of spices like local mustard, garlic, shallots mixed in Homemade Barbecue sauce.. You must try this one.

Lamb sliders

Lamb Sliders

Sweet Potato souffle'

Sweet potato souffle'

My Chef told me if you want pretty dessert that would delight our guest, it should be soufflé. Because it puffed nice, straight and with elegance. Some people think souffle is too complicated to make which  for me is not. Its just merengue, pastry cream and flavouring folded together and bake in the oven for several minutes. I don't think that's difficult.

 Here is my own recipe of Souffle.
Serves 4 ramekin

Ingredients are:
2 large  Yam potato, Boiled until tender
4 large eggs, separated
1 cup milk, warmed
5 Tblsp Caster sugar
1 Tblsp  Plain flour

*When yam is soft, sieve it to get 170 grams of pureed' yam. set aside and cool to room temperature
*In a medium saucepan over medium heat, whisk 4 egg yolks and sugar  together until thick and pale yellow colour and sprinkle flour, whisk again to avoid lump. Now add half cup of warmed milk. Whisk vigorously to prevent lump and scorching from the bottom of the pan. Add the remaining milk bit by bit , whisk until the mixture becomes thick. Fold the yam puree'. Cool to room temperature.

For Mirengue

2 egg whites
4 Tblp white sugar
2 pinch cream of tartar (optional)

*Whisk egg whites until bubbly,Add cream of tartar, add sugar 1 tablespoon one at a time. make sure sugar is dissolve before you make an addition. whisk until mirengue is hard peak.

 Assemble:
 Preheat oven to 180C

Butter 4 ramekins cover each with caster sugar- Set this aside

Carefully fold 1/3 of the mirengue mixture to yam pastry cream. Blend well. Now work quickly as meringue is easy to deplete, add the remaining meringue and fold gently until just blended. do not over mix. Spoon mixture into prepared ramekins. Smooth the top with spatula, run your thumb tip around the edge of ramekins Set them in prepared tray. Give each enough space so they won't stick together when they are cooking. Bake in Pre-heated oven for 12-15 minutes until it puffed nicely and has a golden crust on top.  Take them out of the oven,sprinkle with icing sugar. Serve immediately

Cilantro rice

                                                       Cilantro rice


Cilantro, coriander or wansoy or what so ever you wanna call it. I just wanna share this simple yet fabulous recipe which inspired by one of great market magazine in Calgary. Its so fragrant, fresh and earthy rice which compliment well with any kind of fish and meat dishes. And the best thing is very easy to make.

Serves3
2 cloves garlic, finely chopped
1 and 1/2 cups cilantro, roughly chopped
1/2 cup spinach or water spinach, roughly chopped
4 cups cooked day old rice, cold rice preferably
3 tablespoons vegetable oil or olive oil and not butter please
Salt and white pepper for seasonings

Procedure
Heat wok or skillet in medium heat. Saute garlic in quick 2 minutes. Add cilantro and cook for another 2 minutes or until cilantro start to wilting then add rice. turn the heat high, cook for 5 minutes. Stir in chopped spinach and season with salt and white pepper.Turn the heat off. Serve with your favorite feast

My TIP: Don't use butter when sauteing garlic and cilantro. Butter would loose out the natural flavor of cilantro and doesn't help to smell the natural aroma.

Chocolate bread Pudding

I was working on cleaning my pantry when i found two days old white bread.Then i look over my fridge and saw a large bowl of chocolate sponge cake trimmings from my other dish chocolate mousse cake. I look again at the dairy shelf part of my fridge and found a small carton of fresh cream. I wanna throw all the bread to the garbage so that there will be no leftover foods in my fridge. Obviously I'm cleaning it. But the other side of my brain telling me that "NO DO NOT DUMP THEM.MAKE A DELIGHTFUL DISH OUT OF THOSE BREADS. Instead of wasting it turn them into delightful dish. The next thing i did was to open my spice cabinet to find other ingredient that would pair with breads. I found cinnamon powder, caster sugar, espresso and semi-sweet chocolate chips.. you know what happened next?? i simply turn those ingredients to chocolate bread pudding

serve 2

3 slices white bread-torn into bite size
3 slices chocolate bread or chocolate sponge cake-torn into bite size
1/2 cup single cream
1 large egg
2 tablespoon caster sugar plus few dash for dusting
single shot espresso
2 teaspoon cinnamon powder
2 tablespoon butter-preferably unsalted
1/2 cup semi sweet chocolate chips

Here's how
Preheat oven to 400F
Blend the two breads in a bowl and place in two ramekins.
Mix cream,sugar ,espresso, cinnamon powder,butter and chocolate chips in a medium saucepan. Set over low-medium heat. Whisk until butter melts and other ingredients well combined. Heat gently,do not boil until mixtures nearly thick. Beat egg in a separate bowl. Ladle cream mixture in beaten egg and whisk again. Put the tampered egg back into saucepan and heat gently.
Pour cream mixture evenly into prepared ramekins with bread and press gently with the spoon. Place the pudding into pan filled with hot water and bake for ten to fifteen minutes or until the pudding are cooked and firm.
Cool slightly and serve.
You may prefer to serve pudding in ramekins or you may take them out of ramekins,place in a dessert plate and serve with some store bought sauce like strawberry sauce, caramel sauce or even chocolate sauce...

Farfalle and Penne Bolognese baked with cheese

I love the idea of pasta being baked. Most likely with lots of assorted cheeses on top before putting into oven. oh man so so good with a thick tomato/pomodoro sauce or much loved meaty bolognaise sauce that run thru every strand of the pasta then topped with mixed sharp cheddar,mozzarella,and parmigiano romano cheese. What more could you ask for??
a couple of sliced bread and cold drinks??


Cheese melts over pasta and toast focassia

Serves two

Preheat oven to 400F

500 grams mixed farfalle and penne pasta
Grated cheese such as Sharp cheddar, parmigiano romano, and mozzarella
Chopped flat parsley
2 ramekins or any oven proof bowl dish
Bolognaise sauce
For bolognaise sauce you'll need

300 g lean ground beef
1 medium sweet onion-diced
1 small carrot- fine diced
1 stalk celery- fine diced
1 sprig rosemary- chopped
2 tablespoon tomato paste
1/2 cup red wine
1 and 1/2 cup beef stock, consomme, or vegetable stock
1/3 cup tomato paste2 tablespoon extra virgin olive oil
Salt and fresh ground black peppercorn
little unsalted butter
Boil pasta in a medium casserole pan with water and salt. Cook pasta for 5-7 minutes, Set aside. Meanwhile make bolognaise sauce.

Pour 2 tablespoon olive oil in heavy medium sauce pan until hot and sweat onion,carrot,celery for 10 minutes. Do not brown. Add ground meat,chopped rosemary and tomato paste. Saute' meat to reach the crusty bit and not too burn. Stir vigorously to prevent scorching.Cook 15 minutes. Deglaze the meat by 1 cup red wine and scrape the bottom pan with wooden spatula. Let the wine evaporate and absorb by the meat.Now pour the beef stock and tomato sauce, Stir and season with salt and fresh cracked pepper. Cover with lid and simmer for 15 minutes or until the sauce becomes thick.

Baste ramekins with a little butter or oil. Toss pasta into cooked bolognaise sauce. Ladle pasta into prepared ramekins, Put a little butter on top of the pasta and sprinkle the mixed cheese on top. Place in oven. Baked for 15 minutes, Take the pasta out of the oven place in heat proof plate, sprinkle with chopped parsley.Serve with toast focassia or any of your favorite bread

Note If you find my Bolognaise recipe is complicated, I would suggest that use any recipe you have. Italian ragu or Filipino meat sauce works well with this,,

Creamed avocado with cherries and mint.

When we were kids, me and my siblings always love avocado. Our mom often prepare this every lunch mixed with just condensed milk, and sometimes just plain slice together with other fruits served on dessert.There were times my mom blend this in a blender with some ice,honey and milk during summer.Refreshing but not so sweet because of the right amount of honey that have been poured into shake. But,, but i am not a cold shake fanatic. I like it with old style my mama's way. I really really like it. As we know avocado has a plain,dead color, non visual appeal, It would be nice if i add some bright color and herb that infuse perfectly with avocado


I chose pitted cherries and chopped mint leaves for my creamed avocado, Pitted maraschino cherries comes with sweet brine ( red syrup).Drain the syrup and wash the cherries under cold running water to lessen the sweetness of cherries.I chop some mint leaves to give smooth minty flavor to the fruit.

Definitely, i want to stick with the original recipe, my mama's ingredients are just avocado,condensed milk and crashed ice. In my recipe,, i add cherry, mint and slivered almond.

Serve 3

2 Hash avocado-slice into chunks
1 bottle maraschino bottle Cherries-Drained and cut in half or you may leave as whole
Mint leaves-finely chopped
14 fl.oz condensed milk
1-2 tablespoon slivered almonds
Crashed ice

When purchasing avocado, please pick little bit raw avocado or almost ripe avocado ( maniba )
to prevent the dish from being mushy.
Combine all ingredients except the crash ice and stir very gently. Set this aside and chill to refrigerator for at least an hour. place some crashed ice in a cup, Pour 1/3 cup of avocado mixture on top of ice. garnish with mint leaves and serve