ABC Cooking Studio Singapore – Part 16

The studio is finally open in mid June and I managed to attend a lessons this month! But before the studios opened, I’ve been baking and cooking a lot at home so this post is mainly to share my experience making the recipes I learnt from ABC at home.

Hungry Bird rating

– Must learn! Recipe really good/ useful to recreate often
– Good, met expectations
– Ok… optional to learn
– Lower standard in taste than expected / looks better than it tastes/ not as good as store bought versions
– Waste of time

Regular Lessons

Bread Master – Laugenbrötchen

This is a German style bread that is also known as Pretzel Rolls. The unique colour is achieved by first boiling the dough in lye water before baking. It was interesting to learn a new technique if bread making that is different from the usual Japanese style breads I learn at ABC! The most difficult part of the class was scoring the bread because you need experience to know how deep to score to achieve the final result you want, since the bread would expand when baking and the design which comes up will look totally different.

The flavour of the bread does have characteristics of pretzel on it’s outer crust, which was hard and slightly crispy, while the inside was super soft and fluffy. The round shaped ones was topped with white sesame seeds while the oblong ones were topped with rock salt. I ate 2 pieces on it’s own and I enjoyed it plain like that, but it can also be eaten as a sandwich which fillings inside. While this is not my favorite bread among all the bread master classes, it was interesting and worth learning.

Hungry Bird rating: 4/5

Home Cooking & Baking

I did a lot of home baking during the Circuit Breaker period and I am glad that I have attended so many lessons at ABC Cooking in the month and years before, so I was well equipped with recipes and knowledge of how to cook and bake many things!

What was exceptionally useful was the cooking classes – they are no doubt the most practical things to learn, albeit not as fun as baking. I literally cooked every single Japanese Home Cooking course recipe I’ve learnt (I am only lacking Tempura class, which I will attend in July!) and those recipes are my favourite among the ABC Cooking Cooking Course selections in general.

To make things easier I also made use of equipment like my Ninja Foodi and my Zojirushi Bread Maker. Without useful equipment that makes life easier, I doubt I can cook and bake so many things at home efficiently. I highly recommend investing in good appliances if you want to cook and bake at home often, because going manual is unrewarding.

Cake Basic – Choux

This is the Choux recipe from the previous Cake Basic menu. I made things different by filling it with Sakura cream! The cream was flavoured with sakura-an (sakura white bean paste).

I still have room for improvement on Choux making but this was my most successful attempt thus far. The sakura cream succeeded, thankfully!

Cake Basic – Tartlet au Citron

Also from the old cake basic menu, this is one of my favourites because I love lemon tarts. The tart crust is unlike the typical lemon tarts sold outside because it uses crispy and flaky Pâte Brisée instead of the rich and crumbly Pâté Sucrée (sweet shortcrust pastry). There is no sugar in the pastry but it was fragrant from the use of good butter! My favourite butter is President butter and it is great for French style pastries.

The lemon curd filling was also made from scratch according to the recipe and it was so flavourful. 5 pieces of this tart was barely enough and I wish I had more!

Cake Basic – Cheesecake

Just a regular New York Cheesecake from the old cake basic menu but the crust was made from scratch too. I baked it in the Ninja Foodi and I used a water bath while baking, so the surface turned out perfect with no cracks at all. The Ninja Foodi is useful if you want to bake with water bath but do not want to risk ruining your home oven! Ovens tend to spoil if you use water bath to bake too often because of the humidity built up in the heating element.

If you’re interested in getting the Ninja Foodi, you can now get it in stock at additional 25% off using my promo code <hungrybird.sg>! Hop on to https://www.ninjakitchen.sg/products/2202200op300sm-op300—ninja-foodi-multi-cooker to purchase and it would be couriered for no additional charge to your door step in average of 3 working days!

Cake Basic – Macaron

I tried making sakura macarons and it didn’t go that well because I didn’t age the egg whites long enough. The filling was sakura-an ganache.

Cake Basic – Tarte aux Pommes

This apple tart is also from the old cake basic menu and this was my very first class I took at ABC back in 2017! I love this tart and it is truly one of the best recipes. The Pâté Sucrée sweet shortcrust pastry was made using the rubbing in method, and not by hand mixer method of creaming butter and sugar which the current Cake Basic tart lessons use. The crust was crumbly instead of dense and compact, and it was full of buttery fragrance. Using good butter like President butter is important. The filling of almond cream was made better with a touch of rum and the overall combination was so good eaten both warm or chilled!

I loved this tart so much that I made it again shortly after the first one, this time using a bigger Fuji apple which resulted in having more fillings than the first tart.

Bread Basic – English Muffin

Better than typical English Muffins sold outside but so easy to make! This requires muffin rings if you want them in perfect round shapes. I used 8cm by 2cm tart rings (available from ToTT or Phoon Huat) and it worked well. I also tried cooking it on stove top using Bruno Hot Plate multi grill attachment which has 9cm by 1.5cm round cavities and that worked out fine as well.

Bread Basic – Camembert Sausage

This was my favourite bread from the old bread basic menu because I love the camembert cheese! I bought a bread lame randomly from Shopee and it was useful for scoring bread nicely, which is required in several other breads as well. Using a knife is not ideal as it may tug the dough making the slit jagged.

Bread Basic – Melty Raisin

This is not my favourite bread but I decided to try because it was challenging to make the cookie topping stay in tact without breaking.

The recipe uses dried blueberries and dried currants (no raisin, ironically!) but I used blueberries and jumbo raisins instead. It was quite nice.

Bread Basic – Sausage Braid

This is also one not my favourite bread from the old bread basic menu but I did like the the fun shaping and now soft and fluffy the bread was. Somehow the flavour was nicer too compared to when I did it at the studio, probably because I used better grain mustard from Maille.

Bread Basic – Pizza

I’ve made this pizza before but I used local glutinous rice flour. This time I used real shiratama-ko and it was better! I followed the recipe for the pizza sauce exactly and it was so good. I wouldn’t change anything about it.

Bread Basic – Curry Cheese Onion

This is one of my top favourites from the old bread basic menu! It has S&B Japanese curry powder kneaded into the dough and the filling was just cheddar cheese and yellow onion with curry powder, topped with parmesan to bake. I think this is my 3rd or 4th time making this at home already but it was far by my only truly successful attempt because the first time I used the wrong type of onion – I used red onion and the bread looked weird and I also used grated Parmesan cheese instead of powdered. The next time, I used the wrong cheese – I used processed cheddar instead of normal cheddar and the cheese didn’t taste good with the surface burning. This time I made sure everything was right and I am so pleased!

Bread Basic – Strawberry Cranberry

This bread is filled with dried strawberries and cranberries, sugar coated and scored before baking. I need to work on getting the scoring done better.

Bread Basic – Tomato Twist

I’ve never done this at home before because it is not one of my favourites and it needed sundried tomatoes which I thought I didn’t have. Turns out I did have sundried tomatoes in the fridge all along, all the way from Italy some years ago! The shaping wasn’t the easiest to do since twisting the soft dough was a challenge but I’m glad it turned out fine and I think I enjoyed it better this time than when I made it at ABC!

Bread Basic – Lemon Tea Custard

If I have to choose a favourite sweet bread from the Bread Basic menu, I think this is it. I love everything about this bread! The dough contained earl grey tea, which I ground into fine powder using a blender before adding to the dough and the dough was shaped with fillings of lemon custard and topped with lemon macaron cream before baking. The overall combination was super aromatic and I liked the texture combination from the macaron cream and the silky custard. The bread dough was more of mochi-mochi (bouncy) rather than fuwa-fuwa (soft and fluffy), which was necessary to hold the shape of this bread. It is a very sweet bread but I love it.

Bread Basic – Milk Butter Bread

This bread is just plain bread but with the subtle aroma of milk and butter, I would gladly eat it plain like this. The shaping was not as easy to do as it looks because it is not easy to control the shape of the roll. I even accidentally let it proof too long and it grew a little too big.

Bread Basic – Strawberry Almond Cream

This is a pretty bread but it wasn’t my favourite when I did it at ABC Cooking. In fact, it was my least favourite bread because the dough was dry and hard. I decided to try it at home again since I realised some breads tasted better when I did it at home myself. I had to get 8 moulds for this and I used 8 muffin rings which was 8cm by 2cm, and the shape turned out alright. The bread was still on the dry side unfortunately, so I guess it is just characteristic of this dough recipe. The almond cream and strawberry topping did make it better though.

Bread Basic – Bacon Roll

I ordered mini loaf tins from Japan so I can finally make this bread at home! This is not my favourite bread to eat because the flavour was boring and predictable but I do like how cute it looks especially when cut open. Using the right dimension of bread tin is very important to achieve the right aesthetics. Using any other mould would not work to make it look like a miniature loaf. I used Tradition streaky bacon – which I prefer over other commonly found brands (like the supermarket house brand), S&B curry powder and Perfect Italiano parmesan cheese.

Bread Basic – Graham Nuts

From the current bread basic menu, this is one of my favourites because I like the fillings of pecans, walnuts and cheddar cheese. I bought a small spray bottle because spraying with water before baking is an important step in this recipe to achieve the desired outcome of the crust.

As recommended by the recipe, I used raw nuts which I roasted before adding to the dough using Ninja Foodi at 160°C for 9mins and the nuts were perfectly baked! I get my nuts from Phoon Huat and a life hack would be to choose walnut pieces instead of whole walnuts so you do not have to break them yourselves. This saves time, the walnuts are in perfect size and you would not end up with a lot of nut dust.

I used to use ready to eat bake nuts in my bread but I realised those nuts gives off a chemical taste after baking, which is probably due to the additives present. Using raw nuts and roasting them from scratch is best for bread making!

Bread Basic – Genovese Sausage

This bread is a crowd pleasing bread which everyone would love. I made this twice because the first time wasn’t very satisfactory, due to using subpar quality flour from Phoon Huat. Brand of flour does matter! The subpar flour produced really sticky dough which made the bread impossible to shape properly and this bread did require properly done shaping for the design to be seen. For local brands, Prima or Bake King flour is much better. I am so glad my 2nd attempt turned out satisfactory.

Bread Basic – Camembert Noix

This is my favorite savoury bread from the current bread basic menu! I love the combination of camembert and crunchy walnuts. The butter and Hakata fleur de sel topping made it even better, with the texture being crispy and the bread full of buttery fragrance.

Bread Basic – Honey Apricotta

I don’t really like this bread because I am no fan of dried fruits, but I made it differently at home using Crimean Lavender Honey and adding Earl Grey Tea to the dough to make it an Earl Grey Lavender version of Honey Apricotta!

I used dried apricots in the fillings but excluded the dried apples. It was nice to have earl grey bread but I probably should have ground the earl grey instead of using it straight from the teabag.

Bread Basic – Maple Almond

I tried to avoid a mushroom appearance for this bread by using a 8cm muffin ring to bake instead of the 7cm baking liner which the studio used, but the bread still ended up with muffin top. I guess a 9cm baking case would be a better idea. I also made my own pearl sugar lookalike from normal white sugar and I’m glad it worked fine.

Bread Basic – Raspberry Streusel

Rapsberry Streusel wasn’t a bread I expected to be a fan of and even after making it at ABC I still was only ok with it but didn’t love it, but now I love it! I used Bonne Maman Intense Raspberry Jam which is less sweet and more like the real fruit. I also baked my bread longer so the streusel top would brown a bit and ended up crispier. The custard filling was flavoured with Bols Strawberry Liqueur and the custard filling was nice but I honestly feel it does nothing much for this bread. The raspberry jam and streusel alone was good enough on the soft and fluffy bread!

Bread Basic – Berry Cream Cheese

This is a bread which has a crowd pleasing taste which nobody will dislike, but it is boring and predictable. The filling of lemon cream cheese (using Philadelphia at home, of course) and blueberry jam is hard to go wrong but I somehow won’t miss eating this. I’d say this is a very optional lesson to attend.

Bread Basic – Cherry and Berry

One of top 2 favourite sweet breads from the current bread basic menu got to be this! (My other favourite is Cherry Twist). This is a super fattening bread but that’s why it’s nice. The bread dough was full of sugar and butter and when baking in the muffin/ tart rings, the rings were also brushed with butter. Right before baking the bread was brushed with more melted butter and sugar coated on the edges, which gave the bread a nice slight crispy crust on the outside. The filling was filled with Philadephia cream cheese that was sweetened and spiked with alcohol – I used Rum as I didn’t have Grand Marnier, but I would recommend that you get Grand Marnier or any other Triple Sec liqueur like Cointreau if you can. The edges were dusted with snow powder and the toppings of sweet dark cherries and berries coated with Bonne Maman Intensive Raspberry Jam was placed on to finish. I didn’t want to buy raspberries and blueberries just for this so I used the frozen counterparts of those berries which turned out alright too. The not-so-secret ingredient that made everything nice is definitely the excessive butter used!

Bread Basic – Orange Custard

No doubt this is a photogenic and pretty bread which can hardly go wrong, but this is also one which I consider a boring bread with predictable flavours. The custard was supposed to have Grand Marnier but I didn’t have it and used Rum instead but I feel it would have been better with an orange flavoured liqueur like Triple Sec or Cointreau.

Bread Riche – Chocolate Loaf

I used Callebaut Callets for this chocolate loaf, which I consider good quality chocolate and the chocolate quality did make the bread taste better than when I did it at the studio!

Another special thing to note is that I used the Ninja Foodi to bake this bread! I also used the Foodi to proof my bread dough – simply fill the pot with 40-45°C water, place on the steam rack and place bowl with dough in it and close on the pressure lid with valve to Seal. Keep the machine turned off and keep track of your proofing time. The temperature would be maintain within the machine and your bread will rise. The humidity from the steamy environment is also great to keep the bread dough nice and moist.

After shaping my bread and placing it into the loaf pan, I repeated the same for the second fermentation! The Foodi Pot is 10″ wide so there is ample space to fit in my loaf tin. When second fermentation is done, I poured away the water and preheated the Ninja Foodi to the temperature required. Ninja Foodi heats up pretty quickly and 5mins of preheating is more than enough. I then baked it without the cover and checked on my bread time to time, putting the cover on when I decided my bread was brown enough.

Bread Riche – Kinako Walnut

Instead of shortening which the recipe called for, I used butter and the bread turned out fine. The quality of kinako also matters. From my experience, Daiso kinako is not very good. This time I used kinako from Isetan which tasted so much better with a stronger roasted aroma,

Bread Riche – Walnut Cheese

This is another bread which uses the mini loaf pan from Japan. I previously tried baking this bread before and I used a normal big loaf tin, baking all 3 mini loaves into 1 big loaf, but the outcome was terrible. The baking time would be different if the shape changed. Also important to note is that brand of parmesan cheese matters! Certain brands (or if the cheese wasn’t properly stored) would have a pungent odour which is unpalatable. So far I am satisfied with Perfect Italiano‘s Parmesan cheese.

Bread Master – Bagel

Homemade bagels aren’t difficult but are so much nicer than store bought ones! I bought frozen local made bagels from supermarket before but they weren’t even half as good. This bagel has a nice hard crust with mochi-mochi bouncy and chewy texture inside. It was perfect with cream cheese and smoked salmon. Bread master recipes usually use Shirakami Kodama Yeast but I just used normal lesaffre SAF yeast, like what I use for most of my breads, and it turned out ok.

Japanese Home Cooking – Takoyaki & Yakisoba

I’ve made takoyaki before but I’m doing the full menu with yakisoba for the first time!

It is important to use yakisoba noodles and not substitute with local yellow noodles because it is not the same. In fact I am now a fan of yakisoba and can eat it everyday! It is very easy to cook and it is nice. For takoyaki I unfortunately used Phoon Huat flour and the texture wasn’t ideal. Please use a good brand of flour for best results.

Japanese Home Cooking – Yakitori

I got the short bamboo skewers from Daiso a long time ago so I decided to try making yakitori! I did not have a good impression of this menu when I did it at the studio because I had a bad instructor but this time doing it at home it tasted so much better! Be warned though, that it is a very greasy meal to cook. I grilled the skewers on my Bruno Hot Plate and by the end of it the kitchen was very oily. I love both the yakitori and the yaki onigiri, but I must say the ubiquitous ToriQ is actually good enough and this meal isn’t really worth the amount of clean up required.

Japanese Home Cooking – Teriyaki Chicken Bento

One of my all time favourites, I think this is the 2nd or 3rd time I’m making this at home. It is not very much different from teriyaki chicken from anywhere else. What’s important is to use fresh chicken meat and use real Japanese condiments. Instead of making dashi from scratch for the chawanmushi, I used dashi powder which works well too.

Japanese Home Cooking – Japanese Curry

Since I was on a roll of making Japanese Home cooking recipes at home, I decided to try this Japanese curry from scratch which I learnt in 2018. The curry isn’t actually tastier than store bought roux and my favourite roux is House Vermont curry. However, I do like their method of using chicken thigh and I’ve adapted the recipe to my subsequent Japanese curry meals using Vermont curry roux.

This recipe comes with ebi-fry and I considered really hard to step out of my comfort zone because I’ve never deep fried anything at home before! I thought I could cheat buy buying ready made ebi-fry and air frying it in my Ninja Foodi but the frozen ebi-fry that reached me was uncooked and I had no choice but to try frying. My first deep fry experience turned out alright and that gave me confidence to try all the deep frying recipes which I previously avoided! I wish I had gotten real prawns and did ebi-fry from scratch though!

Japanese Home Cooking – Karaage

The karaage recipe from ABC was one of my favourite meals but I wasn’t going to deep fry at home so I never thought I’d do this at home. But since I ventured out of my comfort zone, I decided to try it and no regrets! The karaage turned out the way I expected it to be. I used Japanese katakuriko for the coating and it was crispy even when no longer hot.

I also made the Japanese tartar sauce from scratch using gherkin pickles, boiled egg and Kewpie mayo. Another underdog of the meal is the takikomi gohan – Japanese mixed rice. I followed the recipe exactly and it was so fragrant and nice! Do not ever skip the burdock. I previously tried cooking this casually at home replacing burdock with more carrot and it was not nice. Also do not replace the chicken that is in the rice with salmon whatsoever.

Japanese Home Cooking – Sukiyaki

This is the easiest meal of all the Japanese Home Cooking recipes but still tasty! To make life easier I used Ninja Foodi to cook this meal. Firstly the onsen egg was cooked using the Keep Warm function, which maintains a heat of around 70°C which is the right temperature for Japanese onsen eggs. Japanese onsen eggs are not like our local soft boiled eggs which are runnier, and it has to be soaked in 65-70°C water for at least 20mins but ideally longer. At this temperature the yolk will turn creamy and the whites will be opaque and gel like, not runny. I used the Air Crisp mode to grill the tofu – I wasn’t able to get Japanese tofu. I then cooked the entire portion for 4 pax in the Ninja Foodi pot which is 10″ and big enough for the whole batch.

Japanese Home Cooking – Shogayaki

I’ve made shogayaki once but this time I’m doing a full meal with radish and aburaage miso soup and dessert of matcha Bavarian cream.

Using good pork is important and I am using Hokkaido pork loin. I also used Japanese cabbage and tomato air flown from Okinawa.

Since the actual cooking of shogayaki wasn’t time consuming, I made the dashi from scratch for the miso soup which took more effort but tasted marginally better.

The matcha Bavarian cream in the recipe uses instant custard powder, which I hate, so I made it from scratch using the Bavarian cream recipe from Cake Master! It was so much better.

Japanese Home Cooking – Tonkatsu

This is one recipe I was dead sure I would never make at home and I didn’t even really want to attend the lesson in the first place because I thought tonkatsu was something to only have at restaurants! But since I was getting more confident with deep frying, I decided to try, and this was also the last of all the Japanese Home Cooking recipes I wanted to cook. It is just a personal milestone to complete everything. I bought Hokkaido pork loin and it was basically the same pork as shogayaki, but cut into tonkatsu portions.

Deep frying wasn’t as scary already but knowing whether the pork was done or not was the scary part because I’ve no experience cooking such things. I’m glad it all turned out fine in the end! I also cooked the side soup of tonjiru which was filled with yam, burdock, carrot and radish with pork and miso.

Somehow the portions I made at home, despite following the recipe exactly, seemed to bigger than when I had it at the studio. I already left out the pickles and namul that came with this recipe but it was still really filling!

World Cuisine Cooking – Indian Curry for Summer

One year ago when I learnt this Indian cooking recipe, I loved it so much I wanted to make it at home, but was kind of intimidated because it was quite a lot of work. One curry base was used to make 3 types of curry and I also had to handmade naan. I left out the salad and dessert but this alone was already so filling! I am starting to wonder whether the recipe portion is more than what was actually cooked in the studio!

I am glad to have Ninja Foodi because I have 1 more heat source to cook the curries simultaneously. The naan was made from scratch like bread but cooked on a flat pan instead. I used Bruno Hot Plate and it was perfect for this purpose because the wider area gave more efficiency to cook 2 at a time. Also because having an external heat source was useful since the stove was occupied.

For plating I used my 3 mini coccottes from Le Creuset which I previously bought without an idea of what I was going to use them for, only because they were cute. I am so glad I have 3 of those because they are the perfect side for serving individual portions!

ABC Best Selection – Handmade bun and 3 types of Sliders

Made these mini sliders from scratch including the buns! When I did this at the studio the item which stood out the most was the fried cod fish, and similarly when I made it at home that was the best item too. For the cheeseburger slider I did not buy sliced cheddar cheese but I managed to slice some cheddar from a block (leftover from making bread!) using a cheese plane and it worked well. I got these sakura food picks from Daiso last year without a plan of how to use them but they turned out perfect for the sliders!

I also decided to deep fry the potato wedges from scratch even though there was an easier way out, using Ninja Foodi to Air Crisp. I made the full meal with the soup and side smoothie as well. I took out my Kitchenaid Blender (Pink) which I scored at a Lazada sale for only $59 to blend the smoothie!

ABC Best Selection – Inari and Maki Sushi Set

Of all the meals I cooked at home, this one has got to be the most elaborate meal and I am so happy with this. I really liked this meal when I learnt it at ABC Malaysia last year and it was worth travelling there for! I wasn’t sure if I would make it at home because the recipe had a lot of components and steps but since I am somewhat comfortable with deep frying already, I decided to give it a try. I did not want to simply do a few dishes only and I wanted to do EVERYTHING in the menu because it is only nice when all put together! This meal is my favourite and I am also glad that I got this sushi board from Tokyu Hands Japan previously which completes the look.

I was lucky to find all the Japanese vegetables I needed from NTUC Finest– shisoto and mizuna. The meal would not have been the same without them. The fried chicken was coated with aonori and fried with tempura flour. It is served with deep fried shisoto which was delicious with just a pinch of fleur de sel. It reminds me of tapas I had in Spain! I think it might also be possible to air fry the shisoto instead of deep fry, but since the deep frying oil was going to be used to fry the chicken, I might as well deep fry everything else too. I also used Japanese abura-age for the inari sushi and salad, which I managed to get from Sakuraya. For the maki sushi, it had tempura prawn and tuna mayo. I used Japanese canned tuna which is better than Ayam brand because the flakes are softer.

For the sushi rice I am using Kinmemai white rice which is the rice I used for all my Japanese cooking. I like that I do no need to wash the rice! Washing rice is a chore I rather not do. During the lesson they used Heinz white distilled vinegar but I found that strange, so I used Japanese grain vinegar instead, which turned out fine. It was my first time making sushi rice so I was a little anxious about how it’ll turn out.

For dessert I used canned Japanese adzuki beans, matcha whipped cream with Japanese matcha and shiratama using Japanese shiratama-ko. I previously made shiratama with local glutinous rice flour and there is a difference, so do use Japanese shitatama-ko for best results.

One Day Lesson – Chicken Rendang

I took this One Day Lesson last year because I love rendang! I was quite afraid of making this at home because I’ve never cooked such meals at home before but there should always be a first time for everything. I made my own modification by using butterfly pea liquid in the spiced rice to make it marbly blue, served the meal with lemongrass mint drink instead of tamarind, and made dessert of pulut hitam.

Online Recipe – Exquisite Home Italian

This recipe was from one of the online recipes offered by ABC during their Take Five anniversary promotion. There was a zoom session where the instructor demo-ed the cooking process and I took note of how it was done along the way so I could make it at home too. It was supposed to be a Sea Urchin Rissotto with aonori Zeppole and grilled chicken salad, but sea urchin was sold out everywhere I looked so I changed it to saffron scallop risotto. I also cooked the zeppole with takoyaki maker instead of deep frying it. It was my first time ever making rissotto so I am glad it turned out alright!

Cooking Trial – Nikujaga

I’ve cooked this Nikujaga recipe at home several times before but what is different this is is that I’m using a pressure cooker to cook the stew instead of baby sitting it over the stove! It is such a game changer because the pressure cooking made everything very tender and flavours were well soaked up throughout the stew. I also bought shirataki noodles and I felt that it suits better than using Korean sweet potato noodles which I used previously.

I cooked this in the Ninja Foodi and the steps is pretty much the same – except that I first brown the pork and add sake, cooking to let the alcohol evaporate followed by just putting all ingredients and condiments together at once and set the pressure mode on HI for 15mins and it is done after releasing the pressure. Even cheap pork can become very soft and tender with pressure cooking!

Cooking Trial – Omu Rice with Demi-Glace Sauce

I didn’t really like this meal when I did it during a trial lesson in 2018 but I decided to try at home because I needed more things to cook. It wasn’t difficult to make but I think the demi-glace sauce has room for improvement.

Cooking Trial – Tomato Cream Pasta

This was from a trial lesson last year where tomato pasta sauce was made from scratch. Indeed it tasted better than bottled tomato sauce as there were still chunks of tomatoes. I served it with a mix of seafood instead of just prawns and I made cream of mushroom soup from scratch to go along.

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