Homemade Bak Gua

These are the homemade ‘Bak Gua’ that I did at home today at home. It is the pork grilled meat that I make using oven. The ingredients and recipe is from Alvin of coarse.

We made a few during the Chinese New Year Eve night, were planning to make it another round but unfortunately he already left for Johor Bahru due to his work.

So I decided to bake all the ingredients that we have as now still is the Chinese New Year holiday. It looks not so bad too! I am happy with it! The children also love it! It is so yummy!

A Simple Meal

After last week successful try out of the baked chicken chop, potatoes and vegetables, I prepared the same for today Sabbath’s meal as well for the children.

Sometimes I feel so blessed with these two little angels besides me all the time, even though my cooking skills still has a lot of rooms to improve.

Both of them just so supportive in whatever cooking I make. I feel so touched with these 2 very understanding angels God gifted to me in my life. And, of coarse sometimes they too, have their own mood as well.

Hasselback Potatoes #OTH

Today just wanted to try out a new recipe from the internet, and I know both children love potatoes, whether it is potatoes wedges, smashed potatoes, fries, even the chicken curry potatoes they would love it so much. I saw the hasselback potatoes from the internet looks delicious.

Preparation Time : 20 mins

Cooking Time : 70 mins

Serves: 4 potatoes

Ingredients:

• 4 large potatoes, Yukon Gold, Russet, or Red Bliss
• 4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
• Salt
• Pepper
• Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs

Preparation:

1. Heat the oven to 425°F with a rack in the lower-middle position.
2. Wash and dry the potatoes. Scrub the potatoes clean and pat them dry. Alternatively, you can peel the skins off.
3. Cut slits in the potatoes, leaving the bottom intact. Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. You can rest the potato in a large serving and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.
4. Brush the potatoes with half the fat. Arrange the potatoes in a baking dish. Brush the potatoes all over with butter or other fat, including the bottoms.
5. Sprinkle with salt and pepper. Sprinkle the potatoes generously with salt and pepper.
6. Bake 30 minutes, then brush with butter. Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with fat — you can nudge the layers apart if they're still sticking together. Make sure some of the fat drips down into the space between the slices.
7. Bake another 30 to 40 minutes. Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife. If you're adding any extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
8. Serve immediately. These potatoes are best straight from the oven while the edges are at their crispiest.

After I took out from the oven, and opened up the aluminium foil, it looks nice. Issac tried it, and told me very delicious, he loves it ^^.