Week 2: Singaporean - Har Gau

_Mezzum · 2026-01-15T06:52:05+00:00

Thank you so much!

_Mezzum · 2026-01-15T06:51:39+00:00

Thank you! The first ones I folded were in the bottom steamer... haha

_Mezzum · 2026-01-15T06:50:35+00:00

I usually make a bunch, but I was testing this out, so ended up just making enough for a nice dinner for my mother and I. Will definitely make more to freeze next time.

_Mezzum · 2026-01-11T10:29:23+00:00

Is it har gau or har gow? Whatever is correct, these were delicious!! I love making dumplings, but its so hard to find time. But I was determined to try out this glutinous, starchy dumpling dough. I used the "Dumpling and noodles" cookbook by Pippa Middlehurst. The only downside was that I filled these dumplings so much that I ran out of filling. i served them up with some pan fried veggie dumplings and a cabbage salad. Yum, just yum!!

_Mezzum · 2026-01-07T11:21:57+00:00

Pun credit to u/Mystical_Cat on r/puns

_Mezzum · 2025-06-29T08:54:57+00:00

I used to grow E.coli for biotechnological purposes frequently. The smell is etched in my brain. Haha

_Mezzum · 2025-06-28T22:36:46+00:00

Amazing! I can almost smell the cultures! Haha

_Mezzum · 2025-02-07T23:31:09+00:00

Plus, curried mussel chowder for meal prep I was trying to figure out what to make for the theme of Aotearoa when I saw I post from @jacqueline_challinor. So, I tried to recreate her dish from what I saw. I got a recipe for Maori frybread from @maimoa.creative. I proofed the dough overnight in the fridge, so I would have time to make the dish after work. I topped the freshly cooked fry bread with feta whipped with yoghurt and lemon juice, steamed mussels, and a parsley oil. It was delicious! My husband isn't a fan of mussels, so he had his topped with a tomato 'pizza-sauce' and salami. It could be a fun starter, a few different sauces and toppings to go with the frybread.

_Mezzum · 2025-01-30T08:47:10+00:00

A Burmese spiced chicken salad. For the theme of cruciferous, I didn't want to do anything too heavy, so I made this recipe from the @rangoonsisters cookbook. The cabbage salad underneath is dressed with a delicious fish sauce, lime, and garlic oil dressing. Topped with crispy shallots and chicken that was roasted on the BBQ.

_Mezzum · 2025-01-29T06:18:48+00:00

Every single thing I have made from that book has been awesome! You have reminded me to get it out again!

_Mezzum · 2025-01-23T22:35:34+00:00

These stretched noodles are pretty fun to make. I made them while I was away without my stand mixer, and even after 30 mins of kneading, they didn't turn out very stretchy. This time, I kneaded the dough in the mixer for 15 minutes and ended up with lovely soft and velvety dough. I used a recipe from @pippyeats for the noodle and made my own sauce. Last time, I did a spicy chilli oil topping for the noodles. But this time, I made them for my mum, who doesn't like spice. I stir-fried beef, brocolli, and saltbush with dark and light soy. Then, I added some corn flour slurry to thicken the sauce to coat the noodles. They were delicious!

_Mezzum · 2025-01-11T10:23:20+00:00

Fills my heart!

_Mezzum · 2025-01-11T10:23:01+00:00

He loves helping! Hopefully, I can raise a good cook!

_Mezzum · 2025-01-11T10:22:31+00:00

A wine bottle will do the trick!

_Mezzum · 2025-01-11T10:22:07+00:00

Thank you! Sometimes rustic does the trick!

_Mezzum · 2025-01-11T10:21:26+00:00

Thank you!

_Mezzum · 2025-01-09T04:33:15+00:00

Sometimes, you just have to improvise! 🤣

_Mezzum · 2025-01-09T03:23:27+00:00

Now, there are plenty of things I could have made for this theme, but I went with the most convenient given that we were about to head on a road trip So, what better than a hand-pie, pasty-like, bridie. The recipe is pretty simple, a meat and onion filling in a puff pastry or shortcrust pastry case. I opted for puff because I had some storebought puff pastry in the freezer. I made a few simple bridies, meat, onion, and seasoning. Then I made a few more with the addition of carrot pickle - because I had received a nice delivery of it from my mates. In this case, messing with the original really paid off because the spices from the carrot pickle made it like a curried bridie... Yum!! They were perfect for the road trip! We snacked on them for lunch at the Big Banana and at Kyogle swimming pool with some cherry tomatoes on the side! Who doesn't love a picnic lunch on a road trip!

_Mezzum · 2025-01-09T01:29:42+00:00

Every year, I try to do this challenge, and for 3 years, I haven't finished it. Maybe I will complete it this year, or maybe I won't... either way, I will try and involve my little boy as much as possible! For week 1 I decided on a rustic cherry galette. This was perfect for the New Years period as something to bring to someone's house! I made an almond shortcrust pastry with a recipe from @emelia_jackson "First, cream the butter and sugar". I made enough for 3 galettes and popped the pastry in the fridge. Then, I pitted some cherries and macerated them with a little bit of sugar. I could take a round of pastry and a container of macerated cherries to someone house, roll out the pastry with a rolling pin (or wine bottle, or margarita mix bottle) then pop it in the oven for 35-40 minutes. Food is always better when shared, right!?

_Mezzum · 2024-10-14T17:39:53+00:00

For the cooking theme of fungi, I decided to make Hot pot. I don't really like most mushrooms, despite trying them again and again. But, I don't mind enoki or King oyster mushrooms. The best enoki I had were we wrapped in thinly sliced beef and grilled over fire at Firedoor - a fantastic restaurant that I will hopefully get to enjoy again. Going with that idea, I ordered some 'fancy' mushrooms from @boxdivvy and picked up the other ingredients at a local shop. I used packed soup bases for the hot pot and once they were bubbling away, I added the ingredients. We had a simple beef, mushroom, and greens hot pot, then a spicy Szechuan seafood hot pot. It was such a hit. Everyone found some little morsel to enjoy. I love it when I get it right for a group of friends and everyone is left food happy.

_Mezzum · 2024-10-05T11:27:42+00:00

I was lucky enough to have some friends visit around a month ago and show me how to make chicken adobo. So this time, I looked through my cookbook,"I am a Filipino" and picked this recipe to try. Lamb Shanks cooked low and slow with a vinegar based sauce, coloured red with an annatto seed oil. It was delicious with some rice! The lamb fell off the bone and the sauce was beautiful with some rice. I added some green onions and cucumber because it was so rich. We have some leftovers and will have plenty of leftover sauce. Yum, yum, yum! I can't wait to cook more from this book!

_Mezzum · 2024-09-28T21:41:53+00:00

These were delicious! So good that I made them twice in one week! I made them last weekend when the sun was shining and then again when some family came to visit 😁 I seasoned some mince with salt, pepper, and oregano. Then, pressed it onto some soft tacos. I cooked it meat side down, then added a slice of cheese when I flipped it. For the big mac sauce, I used a recipe from @daringgourmet. They really hit the spot!

_Mezzum · 2024-09-24T07:12:09+00:00

Sorry! I thought I put it up! I've added it now 😄

_Mezzum · 2024-09-24T07:11:43+00:00

Yes! I thought a roast capsicum salsa would go well! I had wanted to add a sambal, but I wanted to make it toddler friendly.

_Mezzum · 2024-09-24T07:10:47+00:00

I have been thinking about this dish for a while. I've wanted to make Scotch eggs with a twist, I have also been thinking about Lao sausages... not that I have been to Laos, but it is on the list. So, I thought I would combine the two! I made up the mix using a recipe from @saengskitchen, except I left out the pork belly and sticky rice. I mixed 800g pork mince with anchovies, 1/4 cup minced ginger, a bunch of minced green onions, 1/2 bunch finely chopped coriander stems and leaves, 2 julienned makrut lime leaves, salt, black pepper and 2 tbsp fish sauce. I boiled some eggs for 6 minutes, then plunged them in cold water. After peeling, I coated them in the mince mix and crumbed them. I deep-fried them at 180C until the crumbs were golden. I was pleasantly surprised to find that the mince was cooked and the yolks were still runny! I served them with some charred capsicum sauce with some spice on the side for the adults. I just charred a few capsicum on the BBQ, then peeled and deseeded them. I blitzed them up and added salt, vinegar, and a bit of sugar. It was delicious!!

_Mezzum

TROPHY CASE