Category: Homemade Recipes

Butterbean burger recipe.

I am currently experimenting with low glycemic index (GI), slow carb recipes in preparation for the biggest diet overhauling of our lives and this is one of the results.

Butterbean burgers :D

# – Butterbean burgers.

In fact, even before we developed the awareness about low GI food, I’ve made bean mash before, which is an example of a healthy, low GI food.

Beans are really, really versatile (and tasty) as you shall discover in this recipe.

The ingredients

  • 1 can of butter beans, drained
  • 50 grams of blue cheese (if you don’t like strong tasting cheese you can replace with cheese of your choice)
  • 50 grams of parmesan cheese, grated
  • 3 cloves of garlic, peeled
  • 1 medium shallot, finely diced
  • 3 tablespoons of olive oil
  • A dash of salt & black pepper

# – First, throw the butterbeans into a blender or food processor.

# – Followed by the grated parmesan cheese.

# – And then the blue cheese.

# – Pour in 3 tablespoons of olive oil. And blitz till the mixture is combined and creamy.

# – Pour mixture onto a plate or a bowl. Fold the chopped shallots in and season with salt/pepper.

# – Shape the mixture in patties.

# – Pan fry the patties for 5 minutes or till golden brown on each side.

# – Serve with cherry tomatoes, cucumbers and yogurt. Butterbean burgers, DONE!

This is a far healthier alternative to fried mash potato! The burger was crispy on the outside, creamy and flavoursome on the inside.

The boyfriend loved it! His only complaint was that I didn’t make more. If you would like to have this as a main dinner for two, feel free to double the recipe for a bigger portion.

Balls…

Today I chanced upon a curious thing called “Indian Buffalo Mince” at the supermarket. Bought 2 packets out of sheer curiosity without really knowing what to do with them.

I’ve done things like this before, buying stuff due to curiousity. 2 kilos of liquid glucose, still unused and nasty vegetable shortening which I had used only once. How about those suspicious white chocolate rice?

Anyway, after sending out a sort of SOS out to twitter, I received two suggestions: burgers or omelette.

I chose neither and ended up with meatballs cause I wanted something to go with pasta.

Behold…..

# – Buffalo balls.

Absolutely delicious! Will blog the recipe soon.

p/s: Can’t you tell that this is a filler post? :-P Very sorry….normal blogging shall resume asap!

p/p/s: Actually, am blogging from my phone, which explains the unusual special effects. Just downloaded this photo editing app and I couldn’t refrain myself……..

p/p/p/s: Eh I can technically file this under beef category right? Or perhaps I should change the name of the category to BOVINE.

Cheers and have a good week!

Sweet & sour chicken recipe.

I very rarely deep fry my food. Not because we don’t like fried food but cause I hate dealing with the leftover surplus of oil. I guess I could pour the surplus into an oil pot but you know what, I haven’t gotten around to buy one that looks nice and fits into the interior of the kitchen. Yes, this is one of my shortcomings as a human being.

We’re definitely going to get a electronic deep fryer but before that, we’d need to get a washing/dryer machine, a stand mixer, a new 4-6 slice toaster, a new kettle, a new rice cooker that’s not white in colour…all in that order :P

# – Sweet & sour chicken recipe.

Anyway, I made an exception for this sweet & sour chicken because (1) it’s time to redeem myself for sweet & sour chicken disaster circa 2006 and (2) it’s DELICIOUS!

For the marinade:

  • 2 pieces of chicken breasts, cut into desirable bite size
  • 1 tablespoon of bicarbonate soda
  • 4 tablespoons of corn flour
  • 1 tablespoon of oyster sauce
  • 2 tablespoon of chinese rice wine (optional)
  • A pinch of salt and pepper

For the sweet & sour sauce:

  • 300 ml of water
  • 2 tablespoons of tamarind paste
  • 3 tablespoons of tomato puree or tomato ketchup
  • 1 tablespoon of sugar
  • A pinch of salt

For the mix of vegetables:

  • 2 medium onions, quartered
  • 150 grams of pineapple, cut into cubes
  • 1 large cucumber, peeled, seeded and cut into cubes
  • 1 large red chilli, seeded and cut into large rectangles (you can use capsicum)
  • A sliver of ginger

# – First, marinate the chicken in the marinade ingredients for about 30 minutes.

# – Then, prepare the sweet & sour sauce by stirring the sauce ingredients together till combined. Set aside.

# – Heat up enough oil to cover the chickens in a wok and throw the chicken in one by one. Don’t crowd the wok and work in batches.

# – Remove when golden brown and place on a paper towel to drain.

# – After all the frying, pour away the oil to leave just about 2 tablespoons in the wok. Throw in the mix of vegetables.

# – Followed by the sweet & sour sauce prepared earlier. Allow it to simmer gently.

# – Taste and season with salt if needed.

# – When sauce has achieved the desired consistency, throw in the deep fried chicken nuggets. Stir to coat chicken with the sauce. Remove from heat to serve.

# – Sweet & sour chicken, DONE!

# – Serve with piping hot rice. Yums :)

The chicken was tender on the inside and crispy on the outside. The sauce had just the right balance of flavours while the vegetables were nice & crunchy. Absolutely divine with rice.

I believe you can substitute chicken with other meats like pork or fish as well. Have fun cooking!