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WORLD-FAMOUS SELFIES

Baked

#COOKING: CREAMY SEAFOOD BAKE

Creamy Seafood Bake. We’re still of the firm belief that cheese and seafood go well together. Something hearty, flavourful at every bite and decadent for this cold winter weather.

Ingredients:

2 lbs Manila Clams, scrubbed
300g Tilapia, cut into chunks
1/2 450g package of Capellini
3 cups Baby Spinach
3/4 cup 18% cream
3/4 cup Mozzarella and Cheddar, shredded
1/4 cup white wine
4 cloves garlic, minced
3 tbsps butter
2 strips bacon, chopped
2 tbsps flour
1 stalk green onion, minced
1 tbsp White Truffle Oil

Sea salt and pepper, to taste
Parmesan Cheese, grated
Cilantro, chopped

Instructions:

1. Prepare pasta till al dente and strain. Set aside.
2. Pre-heat oven to 375°F.
3. In large skillet, sautée bacon, garlic and green onions in butter.
4. Add cream and reduce heat to medium-low to a simmer, stir-in spinach.
5. Once spinach has wilted, add Tilapia and clams. Cover lid and cook about 5-6 minutes or till clam shells open. Do not overcook.
6. Stir-in salt, pepper, wine and truffle oil. Turn off heat.
7. Place pasta in baking dish. Spoon seafood and sauce over top of pasta.
8. Sprinkle cheeses on-top and garnish with Cilantro.
9. Turn oven to broil mode, broiling for 5-6 minutes or till top of mixture is golden.

Gallery:



(Photo credit: Mr. Will Wong)

#COOKING: HONG KONG PORK CHOP RICE RECIPE

Hong Kong Pork Chop Rice. This is a classic. Hong Kong Cuisine takes a lot of traditional Chinese influences and combines them with European ingredients and techniques. It smells like literal heaven when it is baking. It truly is a perfect, comforting dish for the Fall. Mom approves and she’s had many variations of this dish. I too have had many renditions of this, some amazing and some made clearly with a can of tomato soup as the sauce base. Nope. I’m happy with this super-tomatoey take which uses real cheddar versus processed cheese (I’ve really seen it all!). As a bit of a food snob, I totally get those who turn-up their nose at things like garlic powder and ketchup, but they are necessary notes in the dish and the end result wouldn’t be the same without it! I hope you love this little bit of my heritage.

Ingredients:

4 pork chops, deboned and halved
5 cups of cooked white rice
1 cup of chopped green beans, chopped
1/2 white onion, sliced thin
3 cloves garlic, minced
1 egg, beaten
1 large tomoato, chopped
1 can of tomato paste
3 tbsps ketchup
3 tbsps white wine
3 tbsps water
1 tbsp Worcestershire Sauce
1 tsp garlic powder
1 tsp onion powder
1 tbsp organic raw sugar
4 slices of Cheddar Cheese
Sea salt and pepper, to taste
Olive oil

Parsley

Instructions:

1. Prepare rice and allow to cool.
2. At room temperature, marinate pork chops in a drizzle of olive oil, salt, pepper, garlic and onion powders. Allow to stand 30 minutes.
3. Pre-heat oven at 350°F. 4. Heat oil in large skillet. Sautée onions, beans and garlic.
5. Once caramelized, set aside half of this mixture. Shift remaining vegetable mixture to side of skillet.
6. Add about 2 tbsps oil into skillet and fry egg till just done.
7. Add rice and toss in fried egg and vegetables till combined evenly. Season with salt.
8. Add about 1 tsbp of oil into baking dish and coat bottom.
9. Place rice into dish, levelling top.
10. Add 1 tbsp oil into skillet with reserved vegetables.
11. Add chopped tomato and allow to soften (about 3 minutes on medium heat).
12. Add-in ketchup, sugar, wine, Worcestershire, tomato paste and water stirring evenly. Cook for about 5 minutes, stirring occasionally. Season with a bit more salt and pepper.
13. In Air Fryer, cook pork chops for about 7-8 minutes at 350°F till just almost done. Remove from heat.
14. Layer pork chops onto rice in dish and pour tomato sauce over top.
15. Layer top with cheese slices on-top and sprinkle some parsley.
16. Bake for about 6 minutes and then set oven to broil for about 5 minutes till cheese is melted and browned.
17. Allow to stand 15-20 minutes before serving.

Gallery:

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Hong Kong Pork Chop Rice. This is a classic. Hong Kong Cuisine takes a lot of traditional Chinese influences and combines them with European ingredients and techniques. It smells like literal heaven when it is baking is a perfect, comforting dish for the Fall. Mom approves and she’s had many variations of this dish. I too have had many renditions of this, some amazing and some made clearly with a can of tomato soup as the sauce base. Nope. I’m happy with this super-tomatoey take which uses real cheddar versus processed cheese (I’ve really seen it all!). As a bit of a food snob, I totally get those who turn-up their nose at things like garlic powder and ketchup, but they are necessary notes in the dish and the end result wouldn’t be the same without it! I hope you love this little bit of my heritage. How: mrwillwong.com/hkporkchoprice #PorkChop #PorkChopRice #HongKong #HK #Cooking

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(Photo credit: Mr. Will Wong)

#COOKING: CORN CHEESE RECIPE

Corn Cheese. This is huge in Korea and you’ll realize exactly why once you try.  Imagine cheese, peppers, corn and chewy rice cakes all together.  A sweet, textural sensation! You can serve it as an accompaniment to your rice or noodles and it’s just as perfect on its own! What better way to observe Meatless Monday than with an amazing veggie dish that stands on its own?

Ingredients:
1 7 oz. can corn kernels, drained and pat dry
1/2 sweet red pepper, diced
1/2 sweet green pepper, diced
1/4 red onion, diced
2 1/2 tbsps mayonnaise
1/2 cup shredded Mozzarella
2 tbsps unsalted butter
1/2 tsp organic raw sugar
10 Korean Rice Cakes (stuffed with cheese if available), frozen
Sea salt and pepper, to taste

Cilantro for garnish

Instructions:
1. Mix corn, peppers and onion in Mayonnaise, sugar, salt and pepper.
2. Heat butter in skillet till melted. Add corn mixture and cook on medium-low heat for 3-4 minutes.
3. Add-in rice cakes and stir gently, cooking another 5 minutes.
4. Add 1/4 cup of Mozzarella, stirring gently till melted.
5. Transfer mixture to a baking pan, top with remaining cheese and cilantro. Broil 5-7 minutes till cheese is golden brown. Serve.

Gallery:


 

(Photo credit: Mr. Will Wong)

#COOKING: BACON-JALAPEÑO MAC AND CHEESE RECIPE

Those of you who know me, know I LOVE to cook. Cold weather means comfort food and I thought I’d share this with you after getting numerous requests for the Recipe after posting some snaps on Social Media last night!  Enjoy and make it your own!

Its creaminess reminds me a lot of the Mac and Cheese served at Toronto’s Thompson Diner, but I love an edge to things which the Bacon and Jalapeño add.

Ingredients:

2 cans Campbell’s Cream of Bacon Soup
1 1/2 cups (185 mL) Homo milk
1 300g block of Old Cheddar, grated
1 300g block of Jalapeño Monterey Jack, grated
6 cups cooked Macaroni
2 strips of finely chopped bacon, cooked
Jalapeños chopped, to taste
1/2 cup dry bread crumbs
4 tbsp butter melted
Sea salt, to taste

Directions:

•Set oven to 425°F
•In large bowl, cream together milk and soup, add sea salt to taste.
•Fold in Bacon and Jalapeños, fold in grated cheeses
•Fold in Macaroni and mix gently until it fully is coated in cheese mixture
•Transfer to a large Casserole dish, pat even with spatula
•Mix melted better and breadcrumbs and spoon on top of Macaroni, covering entire surface
•Bake 15 to 20 minutes.
•Let stand minimum 30 minutes, makes 8 portions

 

Gallery:


 

*This is a take on Campbell’s Soup‘s Bacon Mac and Cheese Recipe here.

 

(Photo credit: Mr. Will Wong)

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