Corned beef braised in Guinness Stout

The vegetables were also cooked in the braise. 

The beef was $15 per kilo.

Also ate with my slider buns. The best thing was the buns but the rest not bad too. Still got beef for sandwiches.

Sandwich sized rolls for the week ahead

Same variation as the sliders but I shaped (not very well) into elongated buns. Got braised beef planned.

Pretty good "no name" Kway Chup

Best Kway chup I had in a long time, maybe ever. This ins Tiong bahru market.

Very delicate sheets of rice sheets in a balanced and not heavy broth. The garlic and salty touch is light. The duck meat is good and the meat in general has the same balanced flavor profile as the broth. The braising liquid ditto. A pity the chili wasn't up to par.

Breakfast with soft bun

Had breakfast with the bun I made yesterday.

Cucumber, tomatoes, alfalfa, Parma ham and a slather of homemade mayo.

The bun itself tastes pretty good. But the texture, though soft, isn't entirely airy. There are pockets of slightly denser bread inside the bun.

Soft buns

Tried doing soft buns (chefsteps calls them sliders). Very suitable for burgers and other stuffed breads.

For once I followed a recipe reasonably closely (except for the part about enclosing the bread - I just steamed up the entire oven instead). I also omitted the amylase or bread improver.

Shaping not terribly good. Smelt wonderful. Can't wait to try.

http://www.chefsteps.com/activities/slider-buns

Todo list

Ricotta spinach cannelloni 

Steamed bean curd

Stuffed yam basket

Nice Sandwich buns - what chef steps calls sliders. - done

Do pizza again

Prawn mee style soup and noodles

Nut butter - http://leitesculinaria.com/100864/recipes-homemade-nut-butter.html

Braised duck

My version of the American chili dish

Executed my version of the chili dish. Mw says nice though slightly too peppery.

Unique elements include liberal use of the Cambodian pepper I brought back from my last trip. There's also more veg than meat in this dish.

Browned bacon and minced beef. Took it  out, then sauted a typical mirepoix then followed by sliced garlic and a generous amount of tomato paste and caramelise. Add the beef back plus potatoes, sliced tomato, carrot chunks, an entire coriander stalk (root plus chopped), bell pepper and handfuls of barley, split peas and chickpeas (pressure cooked in a little water for 15 mins). Add a generous amount of crushed pepper. Add a glass of red wine (boil briefly) then half beef stock and half water to just cover everything. Pressure cook for 5-7 mins.

After dishing out, I added a little commit cream (but doesn't add to the taste so I'll dispense with it).

No additional salt was used. Ate with my reheated frozen bread.

Gluten free oatmeal cookies mark 3

Looks better. I'll know how it tastes later. Used less sugar so hopefully sweet enough.

This ones with dried cranberries soaked in diluted tequila and brandy.

[later : quite passable. Perhaps a little under sugared though Mw says its just fine.]

Chicken soup with leftover ingredients

Weekday easy dinner.

This is chicken soup made with leftovers. It has sprouts, carrots, potatoes celery, cherry tomatoes, ginger slices, barley, garlic and shiitake mushrooms with some thyme. Cooked in pressure cooker. Liquid is half stock (leftover naturally) and half water.

Seared tuna (tataki)

Tastes nice but was very badly played.

Partially defrost a frozen block of tuna then sear brown both sides (center will still be raw) a minute or so in a pan with very hot neutral tasting oil.

Top with grated young ginger, spring onions, lemon zest and toasted sesame seeds, and drizzle a bit of soya sauce. Drizzle smoking hot oil over it.

I put on the toppings before I realized I forgot to slice it so I had to scrape it off (removing my intention of a layered effect)  Then my slicing should have used a much sharper knife as I tore some of the cooked fish fibre. Basically the whole thing looked fairly unappetizing. But it actually wasn't bad in taste.

Potato salad

Peel potatoes and make large cubes. Steam until tender. While hot, place in large bowl and spritz some vinegar evenly on the hot potatoes. Then pour in some mayonnaise and finely chopped celery and mix well. Top with finely chopped spring onions.

Critical bits are the vinegar and some good mayonnaise. I think the rest can be improvised.