Fighting My Way Through The Darkness

eretzyisrael:

The Simplest of Truths

We’ve all seen this, heard this, felt this, known it is the truth…and yet it is worth sharing, worth reminding the world. It is the simplest of truths…




So True

eretzyisrael:

The Simplest of Truths

We’ve all seen this, heard this, felt this, known it is the truth…and yet it is worth sharing, worth reminding the world. It is the simplest of truths…

So True

(Source: israelisoldiersmother.blogspot.in)

mysecretrecipebook:

Tomato Beef w/ Rice
I have been making many of these kinds of food - make them in large batches and freeze them! Reheat/ cook them for dinner few days later! Works very well for busy students who are always a little too lazy to cook (like me)…
INGREDIENTS:
3 oz beef slices
2 tbsp soy sauce
1 tbsp flour
2 cloves minced garlic
1/3 onion - chopped finely
5 tomatoes - chopped coarsely
salt & pepper
3 tbsp soy sauce
1 can tomato paste
1 tsp white pepper powder
1/3 cup water
DIRECTIONS:
1. Marinade the beef slices by adding soy sauce, flour and white pepper powder to it. Mix thoroughly. Place in fridge for an hour
2. In a pan, saute minced garlic and chopped onions
3. Add in tomatoes and cook until the tomatoes shrink
4. Stir in tomato paste and water. Season with salt and pepper
5. When sauce boils, add in beef slices
6. Reduce temperature to medium and cook for 20 minutes

Tomato beef with rice

mysecretrecipebook:

Tomato Beef w/ Rice

I have been making many of these kinds of food - make them in large batches and freeze them! Reheat/ cook them for dinner few days later! Works very well for busy students who are always a little too lazy to cook (like me)…

INGREDIENTS:

  • 3 oz beef slices
  • 2 tbsp soy sauce
  • 1 tbsp flour
  • 2 cloves minced garlic
  • 1/3 onion - chopped finely
  • 5 tomatoes - chopped coarsely
  • salt & pepper
  • 3 tbsp soy sauce
  • 1 can tomato paste
  • 1 tsp white pepper powder
  • 1/3 cup water

DIRECTIONS:

1. Marinade the beef slices by adding soy sauce, flour and white pepper powder to it. Mix thoroughly. Place in fridge for an hour

2. In a pan, saute minced garlic and chopped onions

3. Add in tomatoes and cook until the tomatoes shrink

4. Stir in tomato paste and water. Season with salt and pepper

5. When sauce boils, add in beef slices

6. Reduce temperature to medium and cook for 20 minutes

Tomato beef with rice

mysecretrecipebook:

Heart Shaped Crab Cakes
A little early for heart shaped food, but this was my alternative from not being able to find my circular mold. Though, it’s always nice to have a little heart shape treat for your loved ones..
INGREDIENTS:
1/2 cup crab meat
1/3 cup chopped celery
3 tbsp mayonnaise
salt and pepper
1 tbsp mustard
1 egg
1/2 cup flour
cooking oil
DIRECTIONS:
1. Mix crab meat, mayonnaise, celery, mustard and beated egg together in a bowl
2. Sprinkle in salt and pepper and mix well
3. Heat up some oil in a shallow pan
4. Once oil is ready, place crab mixture in a mold then pat on some flour
5. Pan fry the top and bottoms until golden brown
6. Take out from mold and either bake at 300’C or deep fry
7. Serve with mayonnaise or white sauce

Heart shaped crab cakes

mysecretrecipebook:

Heart Shaped Crab Cakes

A little early for heart shaped food, but this was my alternative from not being able to find my circular mold. Though, it’s always nice to have a little heart shape treat for your loved ones..

INGREDIENTS:

  • 1/2 cup crab meat
  • 1/3 cup chopped celery
  • 3 tbsp mayonnaise
  • salt and pepper
  • 1 tbsp mustard
  • 1 egg
  • 1/2 cup flour
  • cooking oil

DIRECTIONS:

1. Mix crab meat, mayonnaise, celery, mustard and beated egg together in a bowl

2. Sprinkle in salt and pepper and mix well

3. Heat up some oil in a shallow pan

4. Once oil is ready, place crab mixture in a mold then pat on some flour

5. Pan fry the top and bottoms until golden brown

6. Take out from mold and either bake at 300’C or deep fry

7. Serve with mayonnaise or white sauce

Heart shaped crab cakes

mysecretrecipebook:

Homemade Truffles
I learned how to make truffles recently and they’re absolute heaven. The recipe requires little amounts of ingredients. You can use anything to do a coating as well!
INGREDIENTS:
175mL whipping cream
1/2 cup butter
1 1/2 cups chocolate chips
1 1/2 tbsp liquor (I used Bailey’s)
DIRECTIONS:
1. In a pot, fill with water till boil. Then place another bowl filled with chocolate to melt the chocolate until smooth
2. In the mean time, heat cream on a stove-top before the cream boils
3. Add butter to the cream and mix
4. Add in the liquor and mix - then slowly add the mixture to the chocolate chunks and mix
5. When chocolate mixture is smooth and thick, cover with plastic wrap and chill in the fridge overnight
6. When chilled, using a spoon or scoop to scoop out a spoonful and roll into a ball
7. Roll the truffle ball over shredded coconut or crushed nuts

Homemade truffles

mysecretrecipebook:

Homemade Truffles

I learned how to make truffles recently and they’re absolute heaven. The recipe requires little amounts of ingredients. You can use anything to do a coating as well!

INGREDIENTS:

  • 175mL whipping cream
  • 1/2 cup butter
  • 1 1/2 cups chocolate chips
  • 1 1/2 tbsp liquor (I used Bailey’s)

DIRECTIONS:

1. In a pot, fill with water till boil. Then place another bowl filled with chocolate to melt the chocolate until smooth

2. In the mean time, heat cream on a stove-top before the cream boils

3. Add butter to the cream and mix

4. Add in the liquor and mix - then slowly add the mixture to the chocolate chunks and mix

5. When chocolate mixture is smooth and thick, cover with plastic wrap and chill in the fridge overnight

6. When chilled, using a spoon or scoop to scoop out a spoonful and roll into a ball

7. Roll the truffle ball over shredded coconut or crushed nuts

Homemade truffles

mysecretrecipebook:

Baked Stuffed Baby Eggplants
Did I ever mention that I major in computer science?… My time allocated for cooking per week has pretty much decrease to 0 hours from several programming assignments per week. Hence.. I apologize for the giant time gaps between uploading recipes.
Here’s a cute recipe for you to try out! Baby Eggplants are very easy to bake, as they take less time to bake than normal eggplants.  Their taste is quite versatile, so stuff them with any ingredients you like! 
INGREDIENTS: (makes 4)
4 baby eggplants
2 tbsp olive oil
2 tbsp pine-nuts
4 tbsp cream cheese
3 tbsp parmesan cheese
1/5 cup chopped chorizo sausages (any sausages would work, really)
1 clove minced garlic
salt & pepper
DIRECTION:
1. Sliced the eggplants vertically - careful not to cut all the way - cut about 1/3 of the way. 
2. Sprinkle some salt and pepper in the exposed eggplant.
3. In a bowl, mix together all other ingredients and season with salt and pepper to taste. (For a stronger flavour- you can sauté the minced garlic, and chorizo sausage with the oil before mixing it with the other ingredients).
4. Bake in the oven for about 15-20 minutes - until the egg plant is softened.
5. SERVE! 

Stuffed baby eggplants

mysecretrecipebook:

Baked Stuffed Baby Eggplants

Did I ever mention that I major in computer science?… My time allocated for cooking per week has pretty much decrease to 0 hours from several programming assignments per week. Hence.. I apologize for the giant time gaps between uploading recipes.

Here’s a cute recipe for you to try out! Baby Eggplants are very easy to bake, as they take less time to bake than normal eggplants.  Their taste is quite versatile, so stuff them with any ingredients you like! 

INGREDIENTS: (makes 4)

  • 4 baby eggplants
  • 2 tbsp olive oil
  • 2 tbsp pine-nuts
  • 4 tbsp cream cheese
  • 3 tbsp parmesan cheese
  • 1/5 cup chopped chorizo sausages (any sausages would work, really)
  • 1 clove minced garlic
  • salt & pepper

DIRECTION:

1. Sliced the eggplants vertically - careful not to cut all the way - cut about 1/3 of the way. 

2. Sprinkle some salt and pepper in the exposed eggplant.

3. In a bowl, mix together all other ingredients and season with salt and pepper to taste. (For a stronger flavour- you can sauté the minced garlic, and chorizo sausage with the oil before mixing it with the other ingredients).

4. Bake in the oven for about 15-20 minutes - until the egg plant is softened.

5. SERVE! 

Stuffed baby eggplants

mysecretrecipebook:

Peanut Chews (Traditional Candy from Macau)
There was a popular Hong Kong drama that I was watching last month and it was all about a business making candies and snacks like this one. It got to me, so I tried to make these at home myself. Turns out, they are hard to make, but delicious to eat.
I had a hard time managing this myself, so if you can, get another person to help you! It’s also a very tricky recipe - you have to make sure you don’t burn the sugar otherwise the candies will be too hard and bitter.
INGREDIENTS:
500g peanuts (without skin)
2 1/2 cups brown sugar
100g white sesame
1/2 cup water
DIRECTIONS:
1. Use a large cutting board as your working surface and place cutting board into a tray if you can. 
2. In a pan, heat up the skin-less peanuts and sesame until you can  smell its flavor. Swirl and mix often.
3. Set the peanuts and sesame aside in a bowl. Pour the water into the pan and heat up till it slightly boils. Then turn down the heat (low to medium heat) and stir in the brown sugar.
4. Stir the sugar, water mixture continuously until all the sugar melts. Make sure the heat is not on high! 
5. Keep stirring and when the sugar is mostly melted - turn the heat off, but keep stirring.
6. The sugar should turn to a light brown colour (if it’s deep brown the sugar is over-heated) and stir in the peanuts and sesame - do this quick before the sugar harden.
7. When mixture is well mixed, scoop the mixture to the cutting board.
8. Let it chill for 2-3 minutes and cut it with a sharp knife into squares or rectangles.
Then enjoy!

Peanut chews

mysecretrecipebook:

Peanut Chews (Traditional Candy from Macau)

There was a popular Hong Kong drama that I was watching last month and it was all about a business making candies and snacks like this one. It got to me, so I tried to make these at home myself. Turns out, they are hard to make, but delicious to eat.

I had a hard time managing this myself, so if you can, get another person to help you! It’s also a very tricky recipe - you have to make sure you don’t burn the sugar otherwise the candies will be too hard and bitter.

INGREDIENTS:

  • 500g peanuts (without skin)
  • 2 1/2 cups brown sugar
  • 100g white sesame
  • 1/2 cup water

DIRECTIONS:

1. Use a large cutting board as your working surface and place cutting board into a tray if you can. 

2. In a pan, heat up the skin-less peanuts and sesame until you can  smell its flavor. Swirl and mix often.

3. Set the peanuts and sesame aside in a bowl. Pour the water into the pan and heat up till it slightly boils. Then turn down the heat (low to medium heat) and stir in the brown sugar.

4. Stir the sugar, water mixture continuously until all the sugar melts. Make sure the heat is not on high! 

5. Keep stirring and when the sugar is mostly melted - turn the heat off, but keep stirring.

6. The sugar should turn to a light brown colour (if it’s deep brown the sugar is over-heated) and stir in the peanuts and sesame - do this quick before the sugar harden.

7. When mixture is well mixed, scoop the mixture to the cutting board.

8. Let it chill for 2-3 minutes and cut it with a sharp knife into squares or rectangles.

Then enjoy!

Peanut chews

mysecretrecipebook:

Spinach, Cream Cheese Stuffed Pasta Shells
Larger pasta shells can be used to make stuffed pastas rather than an ordinary ‘pasta in sauce’ dish. They’re also easy and affordable to make, not to mention that they are also extremely filling!
You can also be creative with your stuffings! As long as you have a bit of sauce that goes with the pasta (pasta isn’t pasta without a sauce!), nothing, in my opinion, can really go wrong with this kind of dish!
Here’s an easy recipe you can follow for a vegetarian version of stuffed pasta shells!
INGREDIENTS:
10 large pasta shell
1 1/2 cup chopped spinach
1/2 cup cream cheese
2 tbsp butter
4 large mushrooms
Parmesan Cheese
2 cups tomato sauce
salt & pepper
DIRECTIONS:
1. Dice the spinach and mushroom into smaller pieces. (Between coarsely chopped and finely diced)
2. In a pot, boil some water and add some salt to it. When the water boils, add in the shells and cook until they’re softened.
3. Meanwhile, mix the cream cheese, butter, and chopped spinach and mushroom in a bowl. Make sure everything is evenly mixed. 
4. Sprinkle some salt and pepper into the cheese mixture. 
5. When the pasta is cooked, drain from the water. Stuff the shells with the cheese mixture.
6. Layer some tomato sauce on the bottom of the baking dish. Then place stuffed pasta on top. 
7. To avoid the rims of the pasta from drying out - try not to place the pasta directly under the heat, or cover the pasta with 2 layers of tinfoil. Then bake at 200’C for about 10 minutes.
8. Sprinkle some Parmesan cheese on top when ready to serve! 

Spinach & cream cheese stuffed pasta shells

mysecretrecipebook:

Spinach, Cream Cheese Stuffed Pasta Shells

Larger pasta shells can be used to make stuffed pastas rather than an ordinary ‘pasta in sauce’ dish. They’re also easy and affordable to make, not to mention that they are also extremely filling!

You can also be creative with your stuffings! As long as you have a bit of sauce that goes with the pasta (pasta isn’t pasta without a sauce!), nothing, in my opinion, can really go wrong with this kind of dish!

Here’s an easy recipe you can follow for a vegetarian version of stuffed pasta shells!

INGREDIENTS:

  • 10 large pasta shell
  • 1 1/2 cup chopped spinach
  • 1/2 cup cream cheese
  • 2 tbsp butter
  • 4 large mushrooms
  • Parmesan Cheese
  • 2 cups tomato sauce
  • salt & pepper

DIRECTIONS:

1. Dice the spinach and mushroom into smaller pieces. (Between coarsely chopped and finely diced)

2. In a pot, boil some water and add some salt to it. When the water boils, add in the shells and cook until they’re softened.

3. Meanwhile, mix the cream cheese, butter, and chopped spinach and mushroom in a bowl. Make sure everything is evenly mixed. 

4. Sprinkle some salt and pepper into the cheese mixture. 

5. When the pasta is cooked, drain from the water. Stuff the shells with the cheese mixture.

6. Layer some tomato sauce on the bottom of the baking dish. Then place stuffed pasta on top. 

7. To avoid the rims of the pasta from drying out - try not to place the pasta directly under the heat, or cover the pasta with 2 layers of tinfoil. Then bake at 200’C for about 10 minutes.

8. Sprinkle some Parmesan cheese on top when ready to serve! 

Spinach & cream cheese stuffed pasta shells

mysecretrecipebook:

Rosemary Baked Chicken Thigh

This recipe makes a filling dinner for a table of 4. It could be a dish to make on a weekend night for the family.
I love to eat any form of roasted chicken with crispy skin. The golden color of the skin always makes the chicken seem so delicious! The trick to this recipe is first to pan fry the chicken before placing in the oven. The pan- frying process gets rid of any extra moisture in the skin, so when you bake it, you can get super crispy skin!
INGREDIENTS:
2 chicken thighs
2 tbsp fish sauce
salt and pepper
8 cloves crushed garlic
1/2 cup olive oil
3 sprigs Rosemary
DIRECTIONS:
1. In a mortar, slowly add olive oil to the minced garlic to form almost a liquid-like paste. Keep grinding the minced garlic. Add in some white pepper powder and mix well.
2. When the garlic, olive oil paste is ready, rub the chicken thigh with the paste. Make sure to rub the bottom as well to give it its full flavor.
3. Heat up a shallow pan at high heat. When the pan is ready, pan fry the chicken thigh for 4 minutes each side. (So total 8 minutes).
4. Place the chicken thigh in a baking pan.
5. In a bowl, mix together crushed rosemary, fish sauce, and salt & pepper.
6. Rub the chicken thigh throughout with the rosemary mixture. Add the remaining sauce into the pan.
7. Place 2-3 sprigs of rosemary on top of the chicken thigh.
8. Then bake at 200’C until the skin is golden brown (around 20 minutes). - you can always test with a toothpick if you’re unsure about its doneness.

Rosemary baked chicken thighs

mysecretrecipebook:

Rosemary Baked Chicken Thigh

This recipe makes a filling dinner for a table of 4. It could be a dish to make on a weekend night for the family.

I love to eat any form of roasted chicken with crispy skin. The golden color of the skin always makes the chicken seem so delicious! The trick to this recipe is first to pan fry the chicken before placing in the oven. The pan- frying process gets rid of any extra moisture in the skin, so when you bake it, you can get super crispy skin!

INGREDIENTS:

  • 2 chicken thighs
  • 2 tbsp fish sauce
  • salt and pepper
  • 8 cloves crushed garlic
  • 1/2 cup olive oil
  • 3 sprigs Rosemary

DIRECTIONS:

1. In a mortar, slowly add olive oil to the minced garlic to form almost a liquid-like paste. Keep grinding the minced garlic. Add in some white pepper powder and mix well.

2. When the garlic, olive oil paste is ready, rub the chicken thigh with the paste. Make sure to rub the bottom as well to give it its full flavor.

3. Heat up a shallow pan at high heat. When the pan is ready, pan fry the chicken thigh for 4 minutes each side. (So total 8 minutes).

4. Place the chicken thigh in a baking pan.

5. In a bowl, mix together crushed rosemary, fish sauce, and salt & pepper.

6. Rub the chicken thigh throughout with the rosemary mixture. Add the remaining sauce into the pan.

7. Place 2-3 sprigs of rosemary on top of the chicken thigh.

8. Then bake at 200’C until the skin is golden brown (around 20 minutes). - you can always test with a toothpick if you’re unsure about its doneness.

Rosemary baked chicken thighs

mysecretrecipebook:

Traditional Okonomiyaki- Japanese Cabbage Pancakes
Thank you to a friend who gave/found me this Okonomiyaki recipe. He said this is very close to what they use to make it at home. It’s not the most authentic recipe since that uses grated yam instead of flour.
I find that Okonomiyaki is great for any occasions. From lunches to dinners to large potluck party (we even served this at an event for ~100 people) you can easily make large batches of these to serve. And you can always vary the sizes of these depending on how you want to serve it.
The recipe is adapted from here. The recipe given doesn’t seem to allow the batter to ‘stick’ very well. So I’ve slightly modified parts of it in my version.
INGREDIENTS:
1 1/3 cup Okonomiyaki flour or flour (works just as fine)
2/3 cups chicken stock (I used 2 tbsp of chicken powder and mixed with water)
2 large eggs
1/2 of a large cabbage - sliced thinly (1 cm preferably)
1/2 cup green onion
1/3 cup Tenkasu
6 strips bacon - each sliced into 3 sections
1/2 cup shrimp - diced
1/3 cup Chinese sausage - diced (feel free to use other sausage though)
Kewpie Mayonniase
Okonomi Sauce (I used Takoyaki Sauce)
Bonito Flakes
DIRECTIONS:
1. In a large bowl, whisk flour and stock together. Do try and make sure there are no flour clumps.
2. Add in eggs, cabbage, 2/3 of the green onion, Tenkasu, shrimp and sausage and mix until the the flour mixture is well incorporated with the ingredients. 
3. Oil a pan until very hot at high heat. When the pan is ready, turn the heat down to medium. Scoop a spatula full of the mixture onto the pan. (Adjust the size as needed)
4. Use the spatula to flatten and form the pancakes.
5. Add Bacon pieces to cover top of each pancake.
6. After about 3 minutes, flip over pancake and cook for 4 minutes.
7. Flip pancake again (bacon side up) and cook for 3 minutes or until firm and well browned.
8. Remove to plates and drizzle with Kewpie mayonnaise, okonomi sauce and sprinkle with Bonito flakes.
You may have to search for a Japanese market around your area to get some of the ingredients. In Vancouver, there are several Japanese supermarkets and H-mart has most of these ingredients as well!

Okonomyaki

mysecretrecipebook:

Traditional Okonomiyaki- Japanese Cabbage Pancakes

Thank you to a friend who gave/found me this Okonomiyaki recipe. He said this is very close to what they use to make it at home. It’s not the most authentic recipe since that uses grated yam instead of flour.

I find that Okonomiyaki is great for any occasions. From lunches to dinners to large potluck party (we even served this at an event for ~100 people) you can easily make large batches of these to serve. And you can always vary the sizes of these depending on how you want to serve it.

The recipe is adapted from here. The recipe given doesn’t seem to allow the batter to ‘stick’ very well. So I’ve slightly modified parts of it in my version.

INGREDIENTS:

  • 1 1/3 cup Okonomiyaki flour or flour (works just as fine)
  • 2/3 cups chicken stock (I used 2 tbsp of chicken powder and mixed with water)
  • 2 large eggs
  • 1/2 of a large cabbage - sliced thinly (1 cm preferably)
  • 1/2 cup green onion
  • 1/3 cup Tenkasu
  • 6 strips bacon - each sliced into 3 sections
  • 1/2 cup shrimp - diced
  • 1/3 cup Chinese sausage - diced (feel free to use other sausage though)
  • Kewpie Mayonniase
  • Okonomi Sauce (I used Takoyaki Sauce)
  • Bonito Flakes

DIRECTIONS:

1. In a large bowl, whisk flour and stock together. Do try and make sure there are no flour clumps.

2. Add in eggs, cabbage, 2/3 of the green onion, Tenkasu, shrimp and sausage and mix until the the flour mixture is well incorporated with the ingredients.

3. Oil a pan until very hot at high heat. When the pan is ready, turn the heat down to medium. Scoop a spatula full of the mixture onto the pan. (Adjust the size as needed)

4. Use the spatula to flatten and form the pancakes.

5. Add Bacon pieces to cover top of each pancake.

6. After about 3 minutes, flip over pancake and cook for 4 minutes.

7. Flip pancake again (bacon side up) and cook for 3 minutes or until firm and well browned.

8. Remove to plates and drizzle with Kewpie mayonnaise, okonomi sauce and sprinkle with Bonito flakes.

You may have to search for a Japanese market around your area to get some of the ingredients. In Vancouver, there are several Japanese supermarkets and H-mart has most of these ingredients as well!

Okonomyaki

mysecretrecipebook:

Bacon Wrapped Oysters

A few weeks ago I was having lunch with my boyfriend. On the menu was a dish- ‘Grilled Bacon Wrapped Oysters.’ We didn’t order it, but I thought I’d give it a try and make it at home.

Within a few minutes after I made them, (I was cleaning in the meantime), I turned around and the batch I made was all gone. My boyfriend had gulped all 10 down his stomach.

The dish is also called ‘Angel on Horseback,’ thought to have originated from Great Britain.

INGREDIENTS:

  • 10 oysters (I used frozen oysters, which needs to be defrost and drained very well, you can also use fresh oysters which needs to be shucked and drained)
  • 2 tbsp corn starch
  • minimal amount of salt (1 tsp)
  • 5 strips of bacon - cut in half

DIRECTIONS:

1. Prepare the oysters by draining them from excess water. Then pat on some corn starch and salt.

2. Heat up a frying pan to medium heat. Add in bacon strips and fry until they turn red from pink.

3. Remove the bacon from the pan. Now place oysters onto pan and fry. until the oysters slightly brown. (~2 minutes)

4. Remove the oysters from the heat.  Then wrap the bacon strips around the oysters. Using a toothpick, hold the bacon strip and oyster in place.

5. Put the assembled bacon wrapped oysters back onto the pan and fry for another few minutes until the bacon crisps up.

6. Time to gulp those bad boys down!

Bacon wrapped oysters