Garlic Mash with Homemade Gravy – Delishar

I know I should have taken a picture of just the mash potato and gravy… but I forgotten. Oh well, maybe next time.

Ingredients (Serves 3-4)

  • 4 russet potatoes (Although Yukon taste better imo), peeled and quartered 
  • 2 cloves garlic, peeled and end removed
  • Approx 1/2 cup low fat milk
  • 1-2 tbsp butter/margarine
  • Salt and pepper
  • 1.5 tsp butter/margarine* 
  • 1.5 tsp plain flour*
  • 1 cup chicken stock*

* for gravy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Boil enough water in your pot, when water starts boiling, add a little salt, and place your potatoes and garlic in. Make sure water is enough to cover the potatoes. Cover and cook for 15-18 minutes. Until you can easily pierce through the potatoes with a fork.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here is what you need to make your gravy. A basic roux. A roux is a thickening agent for soups and sauces. I use it to make gravy, cream sauce, cheese sauce.. etc.

Here I’m making a little more so I can divide it, and freeze it for use later.

Melt the butter or margarine on med-low heat. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Add equal amount of flour (by weight) and stir well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Continue cooking and stirring until your desired colour. As the roux cook, it will become smoother and thinner. 

For the gravy I’m going for a blond colour.

Slowly whisk in your one cup of chicken stock.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 And remove from heat when you get the gravy consistency.

Set aside for use later.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now back to the potatoes. 

Drain the water

Add in margarine/butter, 3-4 tbsp of milk, salt and pepper to taste.

Mash it up!

Add more milk tbsp at a time if you like it to be smoother and creamier.

I like to shape my mash and create a well in the middle to serve my gravy.

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Cheesy Chicken Enchiladas with Homemade Mole Sauce – Delishar

Just before I went on my holiday with the family. I made Cheesy Chicken Enchiladas with Homemade Mole Sauce. This recipe was made specially for Guaishushu as an invited guest post. For the recipe and directions, please click HERE to visit Kenneth’s food blog. Don’t forget to LIKE is FB page too!!

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Homemade Hand Cut Noodles – Delishar

The husband is a huge fan of Taiwanese hand cut / hand pulled / hand shaved noodles soaked in a rich beef broth. It has been on my to make list for the longest time but as much as I love my husband, and love cooking… I really really dislike kneading any kind of dough, that is one of the reason why there is NO bread recipe on my blog. :p So anyway, it was a Sunday, the husband went out for his baseball game, and I wanted to make him something nice when he returns… hungry. So I mustered all the love I have in me to make this noodle. Don’t get me wrong, it’s not hard to make, neither was it time consuming, it’s not the dough, it’s not the recipe, it’s just me. To be honest, it really was quite simple, and it only needs 3 ingredients.

Beat egg and salt together.
Make a well in the middle of the flour, pour in 1/2 cup water and egg.
Use chopstick or hand to mix until lumpy.

On a floured work surface, knead dough for 5 mins until smooth.
You may need to add a bit more water or flour to get the desired consistency, more water produce softer noodles.
Cover with cling wrap and let it rest for 15 mins.
Continue kneading for another 5-10 mins.
Cover and let rest for 15 mins. (longer if you have time) This will relax the gluten and make the dough softer.

Cut dough into half.
Roll it out on a floured surface.
Flour top and bottom of the flattened dough.

Fold it.  Flour it so it doesn’t stick.
I did mine with 3 folds, u can use a pizza cutter to cut the flat dough into strips of noodles too.
Then cut it into 1cm width apart.
Gently unroll your noodles. Set them strand by strand on a cooling rack or flat work surface, dust it with flour.
If you want to keep it for use later, air dry it for at least 1-2 hours.
Then store in air-tight container, in fridge for up to 2 days.

When ready to use you can portion them out.

Bring a large pot of water to boil, then cook noodles for 2 mins.
Noodles are now ready to be fried or served with soup.

Ingredients (serves 3-4) adapted from: noodlefever

  • 1 cup cake flour
  • 1 cup plain flour
  • pinch of salt
  • 1/2 – 3/4 cup water
  • 1 egg

Beat egg and salt together.
Make a well in the middle of the flour, pour in 1/2 cup water and egg.
Use chopstick or hand to mix until lumpy.
On a floured work surface, knead dough for 5 mins until smooth.
You may need to add a bit more water or flour to get the desired consistency, more water produce softer noodles.
Cover with cling wrap and let it rest for 15 mins.
Continue kneading for another 5-10 mins.
Cover and let rest for 15 mins. (longer if you have time) This will relax the gluten and make the dough softer.
Cut dough into half.
Roll it out on a floured surface.
Flour top and bottom of the flattened dough.
Fold it.
Flour it so it doesn’t stick.
I did mine with 3 folds, u can use a pizza cutter to cut the flat dough into strips of noodles too.
Then cut it into 1cm width apart.
Gently unroll your noodles. Set them strand by strand on a cooling rack or flat work surface, dust it with flour.
If you want to keep it for use later, air dry it for at least 1-2 hours.
Then store in air-tight container, in fridge for up to 2 days.
When ready to use you can portion them out.
Bring a large pot of water to boil, then cook noodles for 1-2 mins.
Noodles are now ready to be fried or served with soup.

How about trying it with my Spicy Taiwanese Beef Soup?

Bon appetit!!

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Buffalo Chicken Burger with Homemade Ranch Dressing – Delishar

I was craving for some buffalo wings but I didn’t have any chicken wings at home. And I was way too lazy to walk over to the supermarket to get some. However, I was planning to make some chicken burger that day, so I improvised, and I’m glad I did! It was so easy to make, and it was ready in no time. The Baked Hand Cut Fries took a little longer, but burger and fries goes hand in hand together, so it was well worth the wait! Honestly, there wasn’t much work needed for the fries really, cut, mix, and bake.

 

The husband raved about the Ranch Dressing, which I thought was really nice too. I cut up more celery sticks just so I can dip and have a little more of the sauce. I bought the Frank’s hot sauce from USA as it was much raved about. But feel free to substitute for any hot sauce you can find in the local supermarket. 🙂

 

 

buffalo process

 

Buffalo Chicken Burger with Homemade Ranch Dressing

Sharon of Delishar

Burger

  • 350 g minced chicken
  • 3 tbsp panko crumbs
  • 2 tbsp chopped spring onions
  • 1 tbsp cajun spice
  • Salt and pepper to taste
  • 1-2 tbsp milk
  • 1/4 cup hot sauce I used Frank’s
  • 1-2 tbsp veg oil

Ranch Dressing

  • 4 tbsp buttermilk
  • 1 tbsp mayo I used fat-free
  • 1 tbsp sour cream I used low-fat
  • 1 tsp rice vinegar
  • 1 garlic finely minced into paste or use a garlic press
  • 1/2 tsp dried dill or 1 tsp finely chopped chives mint, parsley

To Serve

  • 3 burger buns toasted
  • Slices of cucumber
  • Tomato slice
  • Butterhead lettuces
  • Celery sticks
  • 1 heaping tsp Ranch Dressing

Burger

  • In a bowl, mix chicken, panko, cajun spice, and season with salt and pepper.

  • If mixture is too dry, add milk.

  • Divide meat mixture into 3 and shape into patties creating a dent in the middle.

  • This ensures that the patty cooks evenly and doesn’t puff up in the middle.

  • Heat pan on med high and add oil.

  • Pan fry patties until nice and golden brown on each side (about 3 mins).

  • Then dip to evenly coat patties with hot sauce.

To serve

  • On toasted bun, built your burger, and top with prepared Ranch Dressing.

  • Serve with celery sticks, Baked Hand Cut Fries, and Ranch sauce.

An alternative to using buffalo hot sauce is melted butter with sriracha chilli sauce.
1/4 cup melted butter
1-2 tbsp sriracha chilli sauce
1 tbsp white vinegar

Bon Appetit!!

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