The Dirty Stall

Archive for the ‘Cooking’ Category

Making salmon patties is great because you can prepare a whole bunch at one shot, store in the freezer, then thaw whenever you can’t think of anything to cook or you’re just too lazy.

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Lasagne is a rich and sinful dish, born in region of Emilia-Romagna, and made by stacking layers of lasagna sheets, ragu, béchamel sauce and cheese. But always, we start with the soffritto.


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Ever tried making a risotto where the main ingredient is just tomatoes? You got to get some really good and ripe ones, so shell out for those expensive tomatoes you see in the supermarkets cos they do make a difference when they’re the star of the dish!


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This is perfect as a simple lunch on a public holiday – a roast chicken!

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Since young, prawn noodles has always been one of my favourite dishes, with the prawn noodles near Pasir Panjang Wholesale Centre being the prawn noodles of my childhood’s memory.

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Ciabatta, or literally “slipper bread”, is very simply an elongated and broad Italian bread. It has a chewy exterior crust and a soft, porous interior with lots of holes, great for making sandwiches.

Baking tends to require more exact measurements than cooking, so a weighing scale makes life much easier and accurate. And for a more traditional and complex flavour, it helps if you prepared a biga the night before to use.

What follows is a pictorial series on baking a ciabatta.

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Piri-piri chicken is actually simply chicken cooked with the piri-piri sauce, which is a sauce that is Portuguese in origin and is so named because it uses the African piri-piri peppers, something akin to our local chilli padi.

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Past dishes


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