• November 2018
    M T W T F S S
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3 tbs oil
1 medium yellow onion, chopped
1/2 red pepper, diced
1 large tomato, diced
2 garlic cloves, minced
2 carrots, peeled and sliced
2 medium potatoes, diced
1 1/2 lbs of Cod ~ fresh or frozen
1/2 Lime juice
1 large green onion, chopped
2 cups of Chicken broth
1/2 can of coconut milk


1) Cut the fish into 1 inch pieces. Season with salt and pepper.

2) Heat oil and sauté onion, pepper, potatoes and carrots. Cook until the pepper and onions are soft. Add garlic and mix with the vegetables. Then add tomatoes and stir again. Next pour the chicken broth, lower heat and allow to simmer until potatoes are cooked, about 10 mins.

3) Before adding fish, turn heat back up to a boil. Add fish into pan and quickly allow it to boil again. Pour coconut milk and stir. Don’t over cook, or else the fish will break apart. Remove from heat and let it sit covered for 5 mins.

4) Before serving, squeeze lime juice and gently stir stew. Decorate with green onions or cilantro. Serve.


8 bone-in, skin-on chicken thighs
salt and pepper, to taste
3 tbs unsalted butter, divided
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
1 cup chicken broth
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
(1 tbs whole grain mustard)


1) Preheat oven to 400 dF
2) Season chicken thighs with salt and pepper, to taste
3) Melt 2 tbs butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside
4) Melt remaining 1 tbs butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in chicken broth, thyme, oregano and basil. Return chicken to the skillet
5) Place into oven and roast until completely cooked through, reaching an internal temperature of 165 dF, about 25-30 mins. Set aside chicken; reserving juices in the pan
6) Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 mins
7) Serve chicken immediately, topped with mushroom mixture


300g pork spareribs
5g ginger
3 cloves garlic
5 shallots
½ red bell pepper

Pork Marinade
2 tbs soy sauce
2 tbs Chinese cooking wine
1 tsp corn starch

Sauce Ingredients
4 tbs honey
2 tbs soy sauce
1 tsp dark soy sauce


1) Marinate pork for 20 mins
2) Peel and cut garlic and shallot into halves
3) Cut red bell pepper into medium sized pieces
4) Mix the sauce ingredients together in a small bowl
5) In a pan, add oil on a high heat. Sauté garlic, ginger and shallot until fragrant, add spareribs and cook until golden brown, cover the lid and cook for 2-3 mins.
6) Add red bell pepper, add sauce and quick stir for 2 mins. Serve.


3 large eggs, beaten
1 large tomato, cut into wedges
4 oz firm tofu, cut into pieces
2 stalks scallion, cut into 2-inch lengths
3 tbs oil


2 tbs ketchup
2 tsp oyster sauce
4 tbs chicken broth
1 tsp sugar
1/2 tsp sesame oil
3 dashes white pepper


1) Heat up wok and add half the oil. Pour eggs into wok and cook. Break
up the eggs into moderate-sized pieces. Dish out and set aside.

2) Combine all the Sauce ingredients together and mix well. Add and heat up remaining oil in wok. Add tofu and lightly pan-fry on both sides. Add tomatoes and cook until they are softened. Add the sauce, stir to combine well, and stir in the eggs. Do a few quick stir so the eggs are nicely coated with the sauce. Add the chopped scallion, dish out and serve.


1 1/2 lbs carrots with tops, tops trimmed and skin peeled
2 tbs melted butter
2 cloves garlic, minced
Salt and pepper
2 tsp finely chopped parsley leaves
2 tbs honey or maple syrup, or to taste


1) Preheat the oven to 400dF.

2) Toss carrots with the melted butter, garlic, salt, pepper, parsley, and honey in a big bowl. Transfer onto a baking sheet lined with parchment paper.

3) Spread out the carrots evenly, and roast for about 25 mins, or until they are fork-tender and lightly browned.

Makes 1 loaf


2 eggs
2/3 cup milk
2 tsp salt
1/4 tsp pepper
3 slices b read, crumbled
1 pound ground beef
1 onion, chopped
1 cup shredded cheese
1/2 cup shredded carrot
1/4 cup brown sugar
1/4 cup ketchup


1) Preheat oven to 350 dF (175 dC).

2) Whisk eggs, milk, salt and pepper in a large bowl. Add crumbled bread and stir until dissolved. Add beef, onion, cheese and carrot. Mix well. Pour mixture into pre-oiled loaf pan.

3) Combine brown sugar and ketchup in a small bowl. Pour and spread over meat mixture.

4) Bake for 1 h. Serve.

Makes 2 servings


160 g spaghettini
200 g fresh button or favourite mushrooms, sliced thinly
10 cloves garlic, sliced thinly
4 tbsp olive oil, divided
1/2 tsp dried chilli flakes
20 g butter, cubed
20 g Italian flat-leaf parsley, finely chopped
Salt and pepper to taste


1) Bring a pot of water with 1 tbs sea salt to a boil. Cook the pasta, drain and set aside. Reserve a small cup of the pasta water.

2) Heat saucepan with 1 tbs of olive oil. Add mushrooms, a pinch of salt and pepper. Stir fry or saute until cooked, about 3 mins. Set aside.

3) Heat 3 tbs olive oil in the same pan, add garlic and chilli flakes (if using). Saute the garlic until it starts to turn light golden brown.

4) Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more secs until they turn a lovely golden brown. Melt cubed butter in the garlic & oil mixture.

5) Add cooked pasta, chopped parsley, cooked mushrooms, salt and pepper (to taste). Toss to coat all the ingredients evenly, adding some reserved pasta water to help the ingredients bind together. Serve.

Makes one 1.5 pound loaf


1 1/4 cup milk
60 g butter (room temp)
3 cups (minus 3 tbs) all-purpose flour
1 1/2 tbs sugar
1 1/2 tsp salt
2 tsp active dry yeast

Small Batch

1/2 cup water
1 large egg
2 tbs butter
1 tsp salt
2 cups all-purpose/Bread Machine flour
1/4 cup sugar
1 1/2 tbs skim milk powder
1 tsp quick-rise yeast

Large batch

1 cup water
2 large eggs
1/4 cup (60 g) butter
2 tsp salt
4 cups all-purpose/Bread Machine flour
1/2 cup sugar
3 tbs skim milk powder
2 tsp quick-rise yeast

Makes 16 rolls


Large batch of dough made using “Dough Setting” recipe for bread maker.

1/4 cup butter, softened


1) Turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread half of the softened butter over each round.

2) Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet.

3) Cover with clean kitchen towel and put in a warm place, let rise 1 hour.

4) Preheat oven to 400 dF (200 dC).

5) Bake in preheated oven for 10 mins or until golden.

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