Tuesday, 23 August 2016

Braised Chicken Wings with Umeboshi

Braised Chicken Wings with Umeboshi

12-15 chicken wings

4 umeboshi (Japanese salt-preserved plums)
2 garlic cloves
1/2 cup vinegar
1/3 cup light soy sauce
1/3 cup cooking wine
2/3 cup water
1 tablespoon sugar


1) Blanch the chicken wings in a pot of boiling water. Dish up.
2) Put all gravy ingredients in a pot and turn on heat.
3) When the gravy is boiled, put chicken wings in it. Cooked for 20 minutes. Dish up and serve.

Friday, 19 August 2016

Potato and Mushroom Gratin

Potato and Mushroom Gratin


2 potatoes
1 tablespoon butter
Salt & pepper, to taste
2 packs shimeji mushrooms
1/2 chopped onion
Olive oil
1/4 cup fresh cream
Shredded cheese
Bread crumb


1) Cooked potatoes in a pot of water until soft. Mashed the potatoes, add butter, fresh cream, salt and pepper, and stir until combined.
2) Heat up olive oil in a frying pan, add onion and stir fry until soft.
3) Add mushrooms, stir fry until soft, season with salt and pepper.
4) Preheat the oven to 220 deg C. Put the mushroom in a casserole dish, spread the mashed potato in an even layer, topped with cheese, follow by bread crumb.
5) Bake 15 minutes or until the top of the dish is golden brown.

Tuesday, 12 November 2013


It's been months since I last published a post in this blog, gasp! I guess I've mentioned this before but I'll say it again - writing has never been my forte. I often find myself staring in front of a blank page in Blogger, not knowing how to even start the first sentence! As a result, I've blogged less and less often and it finally came to a complete halt few months ago. This is sad as I've been trying to keep Piggy's Cooking Journal going since 2005.

I haven't stop cooking and baking though, and lately I've been posting my creations (cooking/crafts) in my Facebook instead. It is much easier to manage this way, with just a title and a picture, I do not have to worry that there is not enough words to fill up the whole page!

I do not know whether I will continue to update this blog, but if you are still interested to know what I've been up too, feel free to follow me on Instagram or Facebook!

Tuesday, 2 July 2013

TWD: Baked Yogurt Tart

The recipe chosen for TWD this week is baked yogurt tart. The tart consists of flaky pie crust, yogurt filling, fresh fruits and chopped almonds.

I prepared a full batch of crust and used a small portion to make two small baked yogurt tartlets. My oven has been acting a little weird lately and most of my pastries take longer than the projected baking time to bake and these tartlet crusts were no exception. I had to bake them for close to 1 hour before they turned golden brown. I guess I need to get an oven thermometer soon. Anyway, the yogurt filling is easy to prepare and when it was done, I used a combination of nectarine slices and blueberries to place on top of the tartlets.

The tartlets turned out beautiful but the crust was too salty! I used salted butter by mistake and I still added a full tablespoon of salt to the dough, as what the recipe calls for! Other than the small mishap, the tartlets are delicious!

If you want to give the recipe a try, please visit this site.

With the recent food scare in Taiwan, I started to review the food I'm having regularly. Apart from cooking at home more often rather than eating out, I've also decided to stay away from store bought junk food. However, I still crave for chips and candies from time to time and having alternatives like fruits or dried nuts just won't satisfy my cravings at all!

So imagine my excitement when I saw a recipe of sweet potato chips online! I knew that I have to give it a try and I immediately went to the market and got a few yellow and purple sweet potatoes. The chips taste great and I'm sure that it is healthier than store bought chips too! I won't post the recipe here as I followed the recipe to a "T". If you want to give the recipe a try, go over to Yelena's blog!

Tuesday, 4 June 2013

TWD: Savarin

The month-long hiatus was totally unplanned for. The series of unfortunate events started with my laptop breaking down and when I finally got it back from the repair shop, my camera died. After I got my camera repaired, I thought I should be spared from any misfortune for the time being but unfortunately, I almost chopped off my finger when I was preparing dinner two days ago and I had to be rushed to the emergency room, duh...! With my finger still in pain, I wanted to give TWD a miss this week but the savarin recipe looks so interesting that I just had to give it a try!

I made a simplified version of savarin. Using a mini bundt pan, I made half a batch of the dough and I got four tiny savarins. The cakes were then brushed with syrup, decorated with whipped cream and raspberries. The savarin is not very sweet, just the way I like it and it tastes really good with cream and berries too!

Tuesday, 16 April 2013

TWD: Madeleines

The recipe chosen for TWD is madeleines. This dainty little morsel is one of my favourite pastries and I certainly did not hesitate to try out this recipe from Baking from Julia. GĂ©noise is used as base for the batter, easy to make but as the recipe calls for immediate baking, the madeleines did not have its signature humps. However, it turns out soft and fluffy, just the way I like it!

If you want to give the recipe a try, hop over to Katie's and Amy's blog!

Thursday, 11 April 2013

Strawberry Gelato

Strawberries were in season since January and I've been making quite a few desserts using this delightful fruit. But I'm sad that the season is now over and I have to wait for another year before I get to see strawberries in the market again. Two weeks ago, I lugged back a 2-kg pack of strawberries and I knew it was the last batch that I would get for the year as the fruits were not so fresh anymore. Anyway, I kept most of it in the freezer so that I can make cakes or desserts with it later and I used the remaining strawberries to make gelato.

Strawberry Gelato Recipe
Recipe adapted from Dolce Italiano

1 cup whipping cream
1 cup milk
1/2 cup + 4 tablespoons caster sugar
1/2 teaspoon vanilla extract
6 large egg yolks
1/2 pound sliced strawberries

1) Place the cream, milk, 1/2 cup sugar and vanilla extract in a saucepan, and place over medium heat.
2) Whisk egg yolks and 1 tablespoon of sugar well in a bowl.
3) Pour half of milk and cream mixture into the egg yolk mixture, whisk quickly until well combined.
4) Scrape the mixture in Step (3) into the saucepan. Using a wooden spatula, stir the mixture constantly and make sure that it does not boil. The custard is ready when it thickens and coats the spatula. You can test it by running your finger across the back of the spatula coated with custard, it should leave a trail and does not flow back together.
5) Set up an ice bath by filling a large bowl with ice and cold water. Place a smaller bowl into the ice bath and have a strainer ready. Pour the custard through the strainer, stir constantly until it is cool. Chill the mixture in the fridge for at least 3 hours.
6) After the gelato base is chilled, place the strawberries and 3 tablespoons of sugar in a blender. Pulse to achieve a chunky puree.
7) Freeze the mixture in an ice-cream maker according to the manufacturer's instructions.

Tuesday, 2 April 2013

TWD: Rustic Potato Loaves

The recipe chosen for TWD this week is rustic potato loaves. I wasn't keen to take part this week as I thought it is going to be a time-consuming recipe. But after reading through the recipe, it looks really simple and it does not require long proofing time too. I made half a batch and I also added some fresh rosemary in the dough. The crust is crunchy and crackly on the outside, and soft and tender on the inside. It's so yummy that I chomped down 1 quarter loaf as soon as the bread is out of the oven!

If you want to give the recipe a try, hop over to Dawn's blog!

Tuesday, 19 March 2013

TWD: Mocha Chocolate Chip Cookies

After going through the nightmare of rolling out croissant dough two weeks ago, I'm glad that mocha chocolate chip cookies is chosen for TWD this week! This is definitely a much easier recipe as compared to croissant, but not exactly a quick one as the dough needs to be chilled for a few hours. However, once the cookies are done baking, you'll be rewarded with a scrumptious treat!

Generously studded with chocolate chips (I used bittersweet and white chocolate) and chopped apricot, each mouthful is chock-full with chocolatey goodness! The addition of coffee further accentuates the chocolate flavour too. The only complaint I have is that, I can't stop eating these cookies and I have to keep them out of my reach by hiding the cookies jar high up in the cupboard!

If you want to give the recipe a try, hop over to Peggy's blog!