Late night supper - SPAM fries

hello!
TGIF!!! i know this is irrelevant to what we are doing at butterpaperstudio but just wanna share with everyone on my latest supper love - SPAM fries or luncheon meat fries.
LOL....i'm not sure what overcame me but probably i saw someone's instagram's photo of spam fries at a local cafe and spurred me into making some on my own. So without hesitation, i went to the nearest NTUC that evening and bought a can of Maling Luncheon meat and air fried it that night whilst all 3 kiddos were zzz-ing.

it was soooo simple! Just have to cut the spam into rectangular strips like the above photo and put them into the air fryer for about 20 mins, tossing them at every 4min interval at 180 degrees. No preheating of air fryer is required.

and OMG, looks quite ugly but turns out really nice. crispy on the outside and so soft and moist on the insides. especially if you have cut your strips thicker.

try it and let me know if you enjoyed it just as me and hubs!!!
we washed it all down with a can of Guinness stout draught which was delish. of course we shared a can lah.

xoxo
velle

Velle Can Cook - Pumpkin Rice

Ingredients:
(serves 2)

1. 1 cup of rice, washed and cooked in the rice cooker
2. quarter pumpkin (I'm using butterscotch pumpkin here but normal ones are fine too!)
3. chinese mushrooms or shitake mushrooms, diced (if you soak the chinese mushrooms, can use the mushroom water later)
4. 8 cloves of garlic, diced
5. half an onion, diced
6. 1 chinese sausage, diced

Method:

1. once the rice is done. Start to stir fry diced garlic and onions in a wok or large saucepan, add in the mushrooms and chinese sausages, fry till fragrant.
2. Add in the pumpkin, stir fry for 5 mins under high heat.
3. Add in rice, add in mushroom water
4. Cover and simmer to cook the pumpkin for about 10mins or till pumpkin is soft and tender when poked with a fork.
5. Add salt, soy sauce and sugar to taste.
6. Ready to Serve.

Velle Can Cook - Spaghetti with kaarage chicken and edamame peas

1. Cook pasta in boiling water with a dash of salt and olive oil for 13-15mins. While the pasta is cooking, defrost edamame peas in a bowl of boiling water.
2. Air Fry Karaage chicken for 15mins
3. Drain pasta and open a can of campbell chicken soup. Stir pasta and campbell chicken soup in a saucepan.
4. Put on medium heat till campbell soup thicken and smooths.
5. Serve with edamame peas, karaage chicken, bacon bits and grated cheese.

Velle Can Cook - Shepherd's Pie

Ingredients (serves 6)

• 1 red onion(chopped)
• 2 carrots(chopped)
• 2 sticks of celery(chopped)
• 2 cloves of garlic(finely chopped)
• a small bunch of fresh rosemary/ mixed herbs
• olive oil
• 500g good-quality minced lamb/beef
• 1 x 400g tin of chopped tomatoes
• 250ml lamb/beef/chicken or vegetable stock
• sea salt and freshly ground black pepper
• 1.5kg potatoes
• 100ml milk
• butter

Preparing the Mince
1) Heat a large pan on a medium heat
2) Add olive oil and onion, carrot, celery, garlic and most of the rosemary leaves
3) Cook for 8 to 10 minutes, stirring occasionally, until softened
4) Turn the heat up, add the lamb/beef mince, and brown for 10 minutes, stirring occasionally
5) Use a sieve or spoon to drain away any excess liquid from the pan, then add in the tinned tomatoes 
6) Pour in the stock, season with a good pinch of salt and pepper and stir well, then bring to the boil
7) Reduce to a low heat and simmer for 1 hour

Mash the Potatoes
A) Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water
B) Boil for about 10 minutes until tender
C) Stick a knife into them to check they’re soft all the way through 
D) Drain in a colander
E) Add the milk, butter and a pinch of salt and pepper
F) Mash until smooth and creamy

Final Part
Preheat the oven to 190ºC
• Transfer the lamb/beef mixture to a large ovenproof baking dish
• Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top
• Drizzle with olive oil, then bake in the hot oven for 25 minutes, or until golden
• Serve with broccoli or some lovely peas

We Can Cook - Baked Veggies on top of garden greens with feta cheese with Wafu salad dressing

ingredients
to bake veggies (those that goes into the oven)

• shitake mushrooms (6 nos)
• yellow and red peppers for colours (1 each)
• pumpkin for sweet taste (quarter)
• zuchinni (1 each)

garden greens (no baking is needed)

• all sorts of veg like spinach, rocket salad, butter lettuce or just a packet of veg mix 

dressing all in a bowl

• 1 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp honey

Steps:

1. set oven to 220 deg C. meanwhile go and cut your to-bake veggies
2. add pumpkin and zucchini in with olive oil. bake for 10mins
3. stir pumpkin and zucchini. add in rest of the to-bake veggies for another 10mins. add pinch of salt and pepper for taste.
4. toss your garden greens with the salad dressing while the veggies are baking
5. once the baked veggies are done, add to the top of your garden greens.
6. sprinkle feta cheese
7. serves 4.

Coffee Rubbed Grilled Pork Loin

iron lady chef is really nice...she emailed me this recipe after giving me a packet of freshly grinded coffee powder from balestier and sock to make my own coffee!!!


iron lady chef's recipe to
 
Coffee-Rubbed Grilled Pork Loin

1 T bs. very finely ground coffee beans (can use that coffee!)
2 tsp. packed light brown sugar
1 tsp. chili powder
1/3 tsp sea salt
2 T bs. extra-virgin olive oil
800g. pork loin (you can even use the frozen no frills frozen pork loin)

• In a small bowl, combine the coffee, brown sugar, chili powder, and 2 tsp. salt. Add the olive oil and mix well. Rub the mixture evenly over the pork and set aside.
• Pre-heat your oven to 190C
• Sear the pork loins on each side till it is slightly golden brown.  About 4 minutes each side.  Then place the pork into the oven for about 15 minutes.  If you have a meat thermometer, it should reach 140°F to 145°F.
• Transfer to a cutting board, tent with foil, and let rest for about 10 minutes.
• Slice the pork and serve

think i will try it when my helper is away because she's muslim.
sigh....another reason why we don't do ramen nowadays because the pork broth is the best!!!
the lip smacking collagen thick soup...OMG.

salivating
velle

Stirling HDB Terrace - #91 HELLO!

sidewalk hi!

Stirling HDB Terrace - #95 1,2,3!

what are photos without owners rite??? kekekeke

Stirling HDB Terrace - #86 everyday is a new day!

see! the worker is lazing even when we are here!!! AMAZING.



water pipes for the washing area and lighting for our planter being installed. Soon we shall top it up with soil and place Spike lights! whatever they are!!! hahaha...took my floor plans to our in-house interior shi-fu for a look and she advised us on the spike lights. And after taking rounds of photos around the house, wj was still discussing the quotation with Uncle Will!!!