Hooked On Macarons

Macarons au chocolat. Have not been able to find red nor yellow food colouring, will have to stick with green for now. Recipe as in my previous post except that I aged the eggs for 48 hours and changed the oven temperature to 160 degree Celsius. Observations: The batter was slightly thicker this time i.e. less runny; macarons have bigger "feet"!

Brussels Sprouts II

Stirfried with garlic and oyster sauce.

Peace And Joy To The World!

More gifts - spiced cookies.

It's Gyoza Time!

Shown above is a more elaborate ginger-vinegar dipping sauce with sesame seeds, fried garlic bits, chili and soya sauce.

These are great for entertaining, they are always the first to go. I would normally serve them with 2 different types of sauces: finely slivered ginger in black vinegar and sriracha chili sauce.

Favourite Lunch Food

Good old fresh fresh salad with vinaigrette dressing. I could polish up an enormous plate of this stuff in one go! My preferred ingredients would be: baby spinach, rocket leaves, mushrooms, tomatoes, poached/fried egg with runny yoke (miam! a must!), parma ham and parmesan cheese. No lettuce nor coleslaw type of thingy (yeeks!) for me please!

As a side dish, a simple salad of rocket leaves, musrooms and red capsicum with vinaigrette dressing.

Sambal Fried Rice With Minced Meat And Brussels Sprouts

It is interesting how a vegetable could have such a nutty flavour. I like my brussels sprouts best when simply boiled and buttered or stirfried with oyster sauce and garlic. However, this time round, I have added them to my sambal fried rice! Haha, everything tastes good sauteed in lots of sambal belacan.

Christmas Gifts Ready To go

In my Chocolate Coated Coconut Macaroons post (http://folliesofange.blogspot.com/2008/12/chocolate-coconut-macaroons.html), I mentioned that I liked the recipe so much that I am going to make a bunch of them for Christmas. So here it is, all packaged and ready to be given away. Merry Christmas, everyone!

Joyeux Noel a tous!!!