Archive | Uncategorized RSS feed for this section

Perfect Chicken Indeed

17 Aug

well prepared meal from thewanderinghulagirl


I made Ina Garten’s Perfect Roast Chicken one night this week for supper. It was perfect. I usually bake my whole chicken at 350 degrees for a couple of hours. I drizzle extra virgin olive oil over the top and sprinkle on some salt and pepper. We eat it with mashed potatoes and steamed veggies, and the leftovers are reincarnated into chicken salad or chicken burrito bowls. There were no leftovers from this chicken, honestly.

Her recipe calls for a five to six pound chicken stuffed with a halved lemon, a bunch of fresh thyme, a halve head of garlic; and then rubbed down with butter and salted and peppered. Roast at 450 degrees for an hour and a half. It tasted like rotisserie chicken, no joke.

I served this alongside her potato salad which wasn’t all that flavorful. It called for champagne vinegar, which I didn’t have. I used…

View original post 39 more words



12 Aug

Sorry for the shortage of post everyone. I will be coming with more post in September and changing things up a bit. Please stay tune for more info in September. Hope all is well enjoying the weather.


Food globe

Country of the month ==Asia continues

3 Jul

Hello everyone hope everyone is having a wonderful week so far. I wil be continuing with the country Asia from June for the month of july.
It has been a very slow month for me, with computer tecnical issues and so on. But i really do hope i will be able to do more posting this month

Below is a link of some of the food i have already cooked from Asia

Baked Japanese Orange Chicken

Rice paper Roll

Easy MarinateTeriyaki Sauce

Beef with Celery and Mushrooms

Cooking of the Month Asia– Baked Japanese Orange Chicken

3 Jul


I have always enjoy eating Orange chicken whenever i go to the mall, so i have decided to cook up some for this food of the month coming from Japan right from my  kitchen. The out come was yummy. Enjoy*-*


Chicken Ingredient:


chicken cut into cubes



soy sauce

1 egg beaten





1. Take cut cube chicken and season with soy sauce and seasoning(make sure to take skin off chicken). Dip chicken into egg mixture and then into your season flour.



2. Layer your chicken into close container of flour and shake until you have a good amount of coating. Arrange chicken onto grease baking sheet and bake on high until golden brown.


Sauce Ingriedient:

1 or 2 orange

2 garlic grated or crushed

half onion chopped

1 scalion

half ginger grated

1/2 tbs corn starch

1/2 tbs soy sauce





1. Slice everything and put in container.

2. Wash and slice your orange,squeeze the juice from it into a small bowl, add your soy sauce and cornstarch, mix well and put aside.In a frying pan with a bit of oil sautee your onion and scallion until tender. Add your sauce and stir.put in your baked chicken and mix everything well until it all comes together and chicken is covered with sauce. Finished *-*



Bon Apetit *-*




Food globe  


Fun Facts— Chinese Menu planning and Ingredients

17 Jun

====Menu planning and Ingredients=== 


 For daily consumption, long grain rice is used. There are many types of long grain rice.


Noodles are a staple food item for the inhabitants of Northern China. They usually choose egg noodles from the supermarket.


Polyunsaturated oils are preferred for Chinese cooking. Chinese consider peanut oil as being the most flavoursome, but corn, safflower, and soya oils are used. Butter, margarine, and olive oil are never used for Chinese wok cookery


There are three main types of Chinese tea… Green, Red, and Black. General speaking the higher the price of the tea the better the grade. 


All vegetables available in local markets are used in Chinese cookery. From fresh bean sprouts, celery, cabbage and snow peas. Bamboo shoots and water chestnuts available from the oriental canned goods section. 


Except for luncheon meats, all types of American meats are suitable for Chinese cooking 


All fresh and fresh-frozen seafoods of supermarket are suitable for Chinese cooking

=Condiments and Seasoning=

Soya sauce, ginger powder, nuts, corn starch and other condiments used in recipes are all available in supermarkets.

There isn’t any rules for planning Chinese meals. In Asia some Chinese people will eat “congee” or “dim sum” for breakfast


Food globe




Tinker Kitchen Corner==Red plum Jam

12 Jun


This is from my Tinker kitchen corner…home made red plum jam. The recipe is below please enjoy.



5 red sliced/halve and pit plums

1 cup water

2 cups sugar

1 sterilized jam jar



plum jam3 

1. Put halve pit plums in preserving pan with water. Bring to a boil. reduce heat and simmer for about 25-30 minutes stirring on and off.


plum jam4 

2. After 20-30 minutes add sugar to mixture , stir until dissolved-return to a boil and boil for another 25-30 minutes stirring constantly. Make to skim off the foam off the top of your jam.


plum jam5 

3. Remove the pan from off the heat and allow to set settle for a few minutes. Pour your jam into hot sterilized jars, then seal. enjoy..Bon Apetit*-*

plum jam1 

plum jam2 

plum jam 



Food globe


Fun Facts==Asia Greens and Essential==

11 Jun

Hello  everyone, hope the weather is treating you all well. Today for Fun Fact Asia I will be giving you information and facts about the Greens and Essentials from some of the culinary and cookery from Asia.

I have done many research and digging around to bring you the most updated and info, hope you will find all of this informal.


==Soy Sauce==


kikkoman japanese soy sauce

kikkoman japanese soy sauce

Traditional soy sauce from Japan is excellent for dipping and cooking. Allot of people prefers Chinese soy sauces, which comes in light and dark varieties,for marinating meats. Dark soy sauce has molasses added to give it a richer color making it good for glazes, and barbeques.


varieties of chinese soy sauce

varieties of chinese soy sauce

group of soy sauce


Other essentials are Chinese oyster sauce, Japanese sweet rice wine, Japanese rice vinegar, Thai red or green curry paste, coconut milk, Chinese cooking wine, and oyster sauce.


==Dashi ==


Dashi stock

Dashi stock

Dashi is a Japanese stock made with kelp and bonito flakes, is an essential ingredient in authentic Japanese cooking. You can make your own, if you do not have the time.


and bonito flakes

and bonito flakes

hon dashi

hon dashi

dashi stock

dashi stock

Use the stock granules(dashi-no-moto) sold in Asian grocery stores. If you buy instant dashi and the instructions turn out to be in Japanese, use the following method:: in a pan, stir 1 heaped teaspoon of granules into 2 cups cold water and bring to a boil.



A-CHOY(Mak choy)




These are very popular in native Taiwan, they are now widely available in Asian grocery stores in the west. Should be consumed as soon as it is purchased.These are perfect for stir-fry, texture is delicate and crisp with a refreshing taste. In Taiwan these are usually flash fried with a bit of oil and garlic




burgundy amaranth

burgundy amaranth

Green Amaranth



Comes from the family of leaf amarants, this vegetable grows on a slender stem with oval shaped, slightly rough texture leaves grows in clusters. It has a light or dark green leaves or green leaf with deep red veins sometimes known as Ganges amaranth, red armaranth, red saag, or red spinach. When using discard the roots and tough lower stems and was well. It is high in protein,minerals and vitamin C.




DAIKON(Lo bak)





This tuber comes in different sizes. It can be short and round, long and thin, or medium sized. Usually dikon is white with green stems, or winter variety is green both can be substitute by kohlrabi if eaten cooked or by the common red raddish if eaten raw. A fundamental item in Japanese cooking, it is used both raw and cooked. In china it is almost always eaten cooked. It is also used with napa cabbagein Korea. Remove the skin before cooking or grating.










Although it looks like a root, it is a thickened stem from the cabbage family. Pale green in color with a round base. It does as a taste similar to radish, can be eaten raw or cooked.






Tamarind Paste

This sticky ripe pod of this plant is highly valued for its sour fruit pulp used to flavor many Asian dishes. Widely used in Filipino and Thai cuisines as an addition to soups, the pulp must be mashed in water, then pressed through a sieve.

====================================================== Food globe


Country of the month —Asia

6 Jun


The country of the month I have chosen to go with is Asia. I will be trying my best to make this months country as intresting as possible with diverse food and background information. (Focul point China and Japan)



One quarter of the world lives in China, a vast diverse country of the Asian continent. Its ancient civilization emerged from farming villages along rivers and grew from small kingdoms into the present immense nation of 56 ethnic groups. imagesCAEBUHF8

Their language, writing, art, food and farming influenced many other Asian cultures.


China is an enormous country with a great variety of landscape and climate. The third largest country in the world–exceeding in area only by Russia and Canada, China occupies most of the eastern part of the mainland of Asia.

     China wildlife  includes the golden-haired monkey, the red-crowned crane, and the giant panda.

Golden hair monkey

Golden hair monkey

Giant panda

Giant panda

red-crowned crane

red-crowned crane




The Island Nation of Japan was cut off from the rest of the world for a long time.Traditions and skills passed from generation to generation to form a distinctive culture.


The Japanese people showed that they were skillful also at learning what other societies had to offer. A time of expansion ended in the disasters of World War II. From proverty and hunger Japan rose to become a leader in technology and fiance.

Cranes are symbols to the Japanese of long life. They feature in Japanese tales.

Japan crane

Japan crane

japanese cherry blossom

Plum blossoms

Plum blossoms


Food globe

Recipe from my April contest winner–High Heel Gourmet

31 May

This recipe is from my April contest winner High Heel Gourmet. I will link this over to her web site for you to see how she created her 

Infinite Thai Omelette, Khai-Jiaow Series Episode I: The Crispy Omelette

Below is my version, click onto the link which says eggs.



Below are the steps which i have taken to accomplish the end result.  The link is below



Please do check out her post and blog

I will announce this months winner on June 1st

31 May

Sorry for the delay may contest winner will be annouced tomorrow June the 1st please stay tune.*_*

%d bloggers like this: