Memories in the Cooking

Roasted Pork Knuckles always have the power to impress. I used to get this cut for German Pork Knuckles from NTUC in AMK Hub. Since I had moved out from Ang Mo Kio, I realise that I could not find this cut in other supermarkets. Recently, I managed to find it at the butchery in Sheng Song. So happy! Ingredients:  - 1 pork knuckle  - salt  - garlic  Procedures:  1) Pat dry a washed pork knuckle. Use 3 satay sticks to hold the pork skin in place.  2) Fan dry the pork knuckle. Apply a layer of salt on the pork skin.  3) Roast it in the oven at 180 degree celsius for 1 hour. Scrap away the layer of salt.  4) Roast again at 250 degree celsius until the skin is crispy. Serve with mustard sauce. 

My eldest son just ended his PSLE. For celebration, he requested for Tomahawk Steak. Tomahawk Steak is certainly harder to execute compared to the usual ones.  Ingredients: - 1 Tomahawk Steak  - 1 bulb of garlic crushed  - 5 tablespoons of soya sauce  - crush pepper and herbs  - mayonnaise  - mustard sauce  Procedures: 1) Marinate Tomahawk Steak for more than 24 hours in a soya sauce and crushed garlic.  2) Before cooking, take it out from the fridge and let it settle to room temperature.  3) Wipe the steak with kitchen towel to absorb excess marinate.  4) Coat it with crush pepper and herbs mixture.  5) In a frying pan, add olive oil until it is smoking slightly.  6) Sear the steak until it has nice brown crush on all sides. It takes about 5 minutes on each side. 7) Place the steak on a baking rack. Roast it in the oven for 30 minutes at 180 degree celsius.  8) Add the marinate and beef juice to a sauce pan. Add some mayonnaise and mustard to make a sauce.  

This is a Seafood Boil, not the Cajun style, but my own improvished version.  Ingredients: - 1 large crab  - 1kg of prawns - 1kg of clams - 1kg of mussels  - 6 sausages  - 3 corns (I use white corns) - 1kg of small potatoes  -1 bulb of garlic, minced  - 1 onion, chopped - 3 tablespoons of white peppercorns - 2 seafood cubes  - 2 large chili, chopped  - 1 tablespoon of paprika powder  - 1 tablespoon of sugar  - parsley, chopped - 1 lemon, cut into wedges Procedures: 1) In a large pan, fry onions, garlic, peppercorn in vegetable oil until fragrant. Add prawn shells, sugar and seafood cubes. Fry for a while. Add 1 litre of water. Let it simmer for 30 minutes to make the prawn broth.  2) During this time, cook sweet corns, potatoes and sausages. When cooked, set aside in a large serving tray.  3) Cook clams, mussels, prawns and crab in the prawn broth one kind at a time according to their own suitable time. Set aside in the large serving tray. Garnish with parsley and lemon wedges.  4) Ble

My elder son loves mint Ice-cream. For his birthday this year, he requested for a mint cheesecake. I have modified a little and made him a Mint Nutella Cheesecake. Sounds like Aftereight Chocolate?  Ingredients: - 500g of cheesecake  - 250ml of whipping cream  - 2 gelatin sheets, dissolved in 1/4 cup of hot water - green food colouring - mint food flavouring  - nutella spread  - cocoa powder  - digestive biscuits (1 packet, about 25 biscuits)  - 1 can of condensed milk  - 100g of butter, melted  Procedures: 1) Crush digestive biscuits. Pour melted butter to it and mix it well. Press them on a baking tray to form the base of the cheesecake.  2) In a mixing bowl, add whipping cream. Whip it until firm.  3) In another mixing bowl, add cream cheese and condensed milk. Whip them to mix well.  4) Add the whipped cream to the cream cheese. Mix well with a flat spatula. Add gelatin. Mix well.  5) Pour about 1/3 of the cream cheese mixture to another mixing bowl.  6) To the 2/3 cream cheese mix

I love this gooey baked cheese on salad. Yummy! Ingredients: - Camembert or Brie (125g each)  - olive oil  - honey - mixed herbs - vinegar  - truffle oil Procedures: 1) Cut the cheese into 2 halves 2) Drizzle some olive oil and sprinkle herbs.  3) Bake for 10-15 mins at 180 degree celsius. 4) Place the cheese on a bed of salad. Drizzle with honey, vinegar and truffle oil. 

My youngest son loves to ask the family questions to find out about our favourite things. Once, he asked his father "Papa, what is your favourite animal?" We were expecting answers such as dogs (man's best friend) or lions (king of the jungle), but my husband cheekily replied "cows". Of course, the man loves his beef. So, for the Papa who loves cows, this steak sandwich is specially for him. Ingredients: - 300g of stirloin steak - butter - 2 garlic, crushed - 2 tablespoons of light soya sauce - 4 large red onions - 2 tablespoons of balsamic vinegar - 1.5 tablespoons of sugar - salad vegetable - 200g of Swiss brown mushrooms, sliced Procedures: 1) Marinate stirloin steak with light soya sauce and crushed garlic overnight.  2) To a frying pan, add olive oil. When the oil is heated, place the steak on the pan for 2 minutes. 4) Turn the steak over. Add a knob of butter. Bath the steak with the melted butter. This step should around 2 minutes. 5) R