Parmesan Encrusted Pork Chop

Many years ago, I obtained this recipe from Munch Ministry. However, when preparing this blog, wanting to give credit back to Munch Ministry, I then realised that the particular page is no longer available .... : (





Appliance used : Happy Call Pan and Oven
Portion Size: Sufficient for 4-5 adults





Ingredients
4 pieces of sirloin pork chops
1 cup of grated Parmesan cheese (approx. 100-125g)
1 cup of breadcrumbs (I used the Japanese Panko) (approx. 100-125g)
1 tsp Italian Mixed herbs (you may used just mixed herbs if you don’t have this on hand)
1 tsp dried parsley (this ingredient is optional; you may used fresh chopped parsley)
1 cup of rice flour (or corn flour) (approx. 100-125g)
1 egg (lightly whisked)
Salt & pepper to taste
1/2 cup of oil for frying



Steps :

1. Grate the parmesan cheese
2. Add 1 cup of Panko/ breadcrumbs
3. Mix (1) & (2). Add 1 tsp of Italian Mixed herbs and dried parsley to mixture. Mix well.
4. On a separate bowl, pour 1 cup of rice flour
5. On another bowl, add an egg. Lightly whisk.
6. Pat the meat dry with kitchen towel. Season with pepper and salt. Rub the seasoning evenly on the meat.
7. Dredge the meat into the flour. Make sure it is even and nicely coated. Dip it into the beaten egg. Next, coat it well with the breadcrumbs mixture.
8. Preheat oven to 150deg
9. Heat up HCP with ½ cup oil
10. Panfry the pork chops for abt 5 mins each side on medium heat until slightly brown.
11. Dish out the pork chops and place on baking tray. Bake for abt 15 mins or until cooked.
    
    

Low Carb Cloud Bread

As we age, we got more conscious of what we eat. Every carbo count goes into piling on our weight easily..... Recently, I embarked on a recipe-searching journey to try and reduce the amount of carbo my husband and I take in. I found this 4-ingredient recipe on this website for Cloud Bread.


The entire family loves it! It is very soft and fluffy. Its simply divine as I also topped it with mozzarella and cheddar cheeses as well as some rosemary.

Ingredients :

(makes about 10 of diameter 10cm)


3 eggs (separated)
3 tbsp cream cheese (works out to be about 45g +/-)
1/4 tsp cream of tartar (or baking powder)
1 tbsp of brown sugar (or honey or palm sugar or other substitutes)

Method :

1. Preheat oven to 150deg.
2. In one bowl, mix egg yolks, cream cheese and sugar together. Mix well.
3. In a separate bowl, beat egg whites and add 1/4 tsp cream of tartar to the whites. Beat the whites on high speed until they form stiff peaks.
4. Slowly fold the egg yolk mixture into the egg whites
5. Spoon the mixture into even rounds onto lightly greased baking sheet. Sprinkle with rosemary and/ other favourite spices/ cheese and put in oven
6. Bake for about 17-20 minutes till golden brown.
 

A home-made beef burger meal using Cloud Bread as substitutes to bread buns made of flour :)  

Traditional Chinese Peanut Cookie

Chinese New Year was round the corner. Where to get some CNY atmosphere other than baking some CNY cookies ? This year, I decided to try something new and chanced upon this recipe from MyKitchen101en on Facebook.

Original recipe for this Traditional Chinese Peanut Cookie here : 

Ingredients:

(Makes about 120)

350g raw blanch peanuts

300g plain flour

140g icing sugar 

1/4 tsp salt

150g Peanut oil

Ingredients for egg wash :

1 egg

1/2 tbsp plain water 

Method :

1) Preheat the oven to 170deg

2) Spread the peanuts in a single layer and bake the peanuts at 170 deg for about 20-22 minutes or till golden brown. When done, set aside to cool.

3) Put the peanuts in food processor to blend till fine.

4) Combine plain flour, icing sugar and salt, then sieve into ground peanut, mix well.

5) Add in peanut oil and mix until a dough is formed.

6) Preheat oven to 170°C.

7) Take out 1/2 tablespoon (about 7 g) of dough, press until firm and shape gently into a ball.

8) Place the dough balls slightly apart on a lined baking tray.

9) Lightly press the dough balls with funnel stem to create small circles.

10) Prepare the egg yolk wash: Mix together water and egg yolk, then strain through a sieve.

11) Brush the top of dough balls with some egg yolk wash.

12) Bake in the preheated oven at 170°C for 20 minutes. After removing from oven, set aside to cool completely.

13) When completely cooled, transfer to airtight containers for storage.

Verdict :

- really melts in the mouth !

- aromatic peanut flavour throughout

- easy

After thoughts :

1) For my oven, I need to set the temperature about 10deg lower at 160deg instead. Otherwise, at the same amount of time and temperature, the cookies burnt

2) Peanut ball needs to be relatively firm. If not, when the small circle is indented on top of the cookie, the cookie will crack up more

3) With the recipe, I can only produce about 100 cookies