Episode 211 - Water Chestnut Chicken Patties

Hi guys! What's cooking? I made these for dinner today. They were really tasty. This patties have the sweetness and crunch to them, thanks to the water chestnuts! I got this recipe from 85 Popular Classic Dishes published by SEASHORE. You guys should get that book and be inspired by it for your meals. I'll just put up the exact recipe from the book for you guys to try it out!

Water Chestnut Chicken Patties

Ingredients:

200 g Chicken Meat (minced)

50 g Water Chestnuts (chopped)

some coriander (chopped)

10 g Chinese Mushrooms (cut into small dices)

1 stalk spring onion (chopped)

Seasonings A

1 tsp salt

some pepper

1 tsp potato starch

Seasonings B

100 ml water

1tsp sugar

1 tbsp oyster sauce

some pepper

Method:

1. Beat chicken meat, water chestnuts, coriander and 8g of Chinese mushrooms with Seasonings A vigorously. Mould into 12 small balls then flatten them into patties.

2. heat up a pan and pan-fry the patties till both sides turn golden brown.

3. Bring Beasonings B to boil before thickening it 1/2 teaspoon of potato starch. Put in 2g of Chinese Mushrooms and the chopped spring onion and stur into sauce.

4. Serve the meat patties with the sauce.

*Tip*: Based on my experience on tryng this recipe, I'd recommend adding some light soya sauce into the chicken meat batter. But remember to lessen the salt into half and put around 1 tbsp of soya sauce. Also, I didn't really like the dip for the patties. You can either use ready minced chicken meat which you can get at the Supermarket but it's a bit fatty. So, you can buy some meat (boneless whole leg/breast) and remove the fat and minced them with an electric mincer or using your cleaver knife and chop it till its minced! I think it's best to eat the patties with Sweet Chilli Sauce or the dip I created for the Fish Fritters in the past post.

Also, if there are leftovers you can cut them up and put them into your fried rice or eat them as snacks for the next day.

Alright, a cookie recipe next! See you there! Don't forget to try this recipe out!!! :oD

Episode 210 - Seafood at Kota Kinabalu, Sabah

I went to KK for the past weekend and I can tell you I had lots of seafood that weekend especially fish dishes!! There were fish and chips, sauted fish with tomato sauce, steamed fish and everything else in between. I think that you can get lots of fresh seafood in KK as they say the Port is near for fresh caught fish to come in. Anyway, my family and I went to a famous Seafood Restaurant situated in KK town, opposite to the Waterfront, beside Promenade Hotel. It's called Ocean's Seafood Restaurant (I hope that's right). They had a wedding dinner in one of their halls so it was pretty packed. Plus it was the School Holidays and there were lots of people on vacation. We had to wait and take a number for a table but it was pretty fast, while waiting we went to take a look at the fresh seafood available and picked what we wanted for dinner, and how we want it ot be cooked. The results were:

From Top to Bottom: Steamed Red Snapper - Traditional Chinese Style with Soya Sauce, Shellfish with Fermented Tofu sauce, Japanese Tofu with Seafood Claypot and the Famous "Sabah" Vegetable stir fried with dried shrimps.

I'd give an A to the Steamed fish. The rest I'd just give a strong B. The Shellfish (which I am not sure of the name) was just simply steamed and served with the fermented tofu sauce ("Huju") and it was really good! The Japanese tofu tasted like any other restaurant's cooking and the "Sabah" Vege was rather unique but it was pretty striingy to swallow. However, I forgot to take a pic of the deep fried Mantis Prawn we had and it was delicious, better than Lobster! If only there was more meat but you know what they say, Less is More!

The Aftermath: Empty Dishes = BURPPP

Notice that there were still some Shellfish left as the meat was pretty hard to be yanked out with the toothpicks! We just really gave up at this point hehe and ya the other empty dish at the top was another Vege dish we had, name unknown because they serve vegetables which I've never heard and seen of! Haha I'll update my food dictionary soon ya! Teehee

Alright, the next post would be on a Chicken recipe I tried from the "85 Popular Classic Dishes". Stay tuned and Don't miss any of your meals!!! XOXO

Episode 209 - Cheese Toast

French Toast with Oozy Cheese in the Centre

You know how to make French Toast? Or have you ever eaten Cheese toast at Universal Cafe in Seria? Well, this recipe is simple but yet it tastes darn good!!! It's ideal especially for breakfast but I made these for tea yesterday afternoon. I think this goes well with a hot cup of tea or some juice by the side. And it doesn't take much time and ingredients to make. All you need are:

Cheese Toast

Ingredients:

8 pieces of White Bread

4 Eggs

2 tbsp of fine Sugar (add/lessen to suit taste)

4 pieces of Kraft's Cheese Singles

Butter

Method:

To prepare the Bread, you need to cut the crust of the sides. Then cut into half, diagonally(triangular shaped). Then in a bowl, beat the eggs and sugar for a few minutes.

On a non-stick pan/ grill, under medium low heat, melt some butter and make sure that it covers all the surface of the pan/grill. With your fingers or a non-stick tong dip the bread in the egg mix till both sides are well covered. Then, fry the bread. Make sure to put even numbers of bread onto your pan. Once one side of the bread turns golden brown, flip it and place half of the cheese singles (cut th cheese diagonally into half) on top of the cooked side and place another cooked bread on top (the cooked side face down onto the cheese).

Repeat this until all breads are cooked.

Serve with non-sweetened Strawberry/ Raspberry jam.

Serves: 4 (Assuming each person eats 2)

*Tip*: Normal White bread is good for this recipe. However, you can use German bread (Get it from Mum Bakery) as they have much more taste and texture. Or, you can buy a loaf of uncut bread and cut it into the thickness you prefer. Other than cheese you can also place jam inside but you need to lessen the sugar. I recommend semi sweet jam such as those by IXL. It has natural sweetness as they don't have artificial ingredients and they have fresh lumps of fruits in it. This jam is also good with your cheese toast.

Ok, hope you like this post! More recipes on your way!!!! XO

Sorry for the delay of my Dad's Beef Curry. I kinda forgotten the recipe and method so I gotta ask him again. Just stay put, it'll be posted soon! Thanks!!

Episode 208 - The BEST Kitchen/ Eating Gadget of all times

Now, what would be the BEST of the BEST Kitchen/ Eating gadget of all? For me, it would be the CHOPSTICKS!!! I just can't leave without them! I've been using it since the tender age of 5, I assume. I was brought up with a lot of Chinese influence and one of the biggest influence is the use of Chopsticks for my meals. I can tell you honestly that I wouldn't feel comfortable using a fork to eat my noodles and sometimes to cook my meals!

For some, it is pretty hard to use. Especially when you need to kind of balance and hold 2 slim sticks with your fingers but once you get a hang of it, it would be very much fun and you can actually find the benefits of using them instead of the normal eating utensils, the fork and spoon.

Background on Chopsticks

Chopsticks consist of 2 equal-length sticks, which are small and tapered at the end.

Traditionally, they are used in most Asian countries especially among the Chinese, Japanese, Koreans, Taiwanese and the Vietnamnese.

They are believed to be originated in Ancient China and can be made of different types of materials such as Stainless steel/Metal, Wood, Ivory, Plastic and also Bones.

Why are they called "Chopsticks"?

The word was derived from Chinese pidgin English, a pidgin in which "chop, chop" means quickly. Hence, people can use these sticks to quickly pick up pieces of food.

How to use Chopsticks?

The pair of sticks are usually maneuvered with one hand in between the thumb and fingers.

This links to a Video which shows you HOW TO USE CHOPSTICKS:

http://www.videojug.com/film/how-to-use-chopsticks-5

Some facts on the Oh-SO-Cool-Chopsticks:

- Chopsticks are usually used (except in Korea) as means for sweeping rice and other pieces of food into the mouth directly from the bowl. Koreans consider it uncultured and rude to eat rice with chopsticks by picking up the rice bowl and bringing it closer to one's mouth. Dishes are to be left on the table and a spoon and chopsticks used accordingly.
- Chopsticks are traditionally held in the right hand only, even by lefthanded people. Some consider left-handed chopstick use as improper etiquette!

- Some chopstick designs have carved rings encircling the tips to help in grasping larger pieces of food.

- Very long chopsticks, usually about 30 or 40 centimeters, tend to be used for cooking, especially for deep frying foods.

- Blunt tapered chopsticks provide more surface area for holding food and for pushing rice into the mouth. Pointed tapered chopsticks allow for easier manipulation of food and for picking out bones from whole cooked fish.

- Chopsticks are not used to make noise, to draw attention, or to gesticulate. Playing with chopsticks is considered bad mannered and vulgar.

- Traditionally, Chopsticks shall not be used to pierce or stab food.

Chopsticks for "Dummies"

Disposable Bamboo Chopsticks

The Malays also have a "Chopstick" - like gadget used to enjoy their traditional food "Ambuyat". "Ambuyat" is a sticky and starchy glue like food eaten with dips during meals for the Malays. The stick is usually made of Bamboo and are only split at one end where it is used to roll up the starchy "Ambuyat" and attached or not cut through at the other end.

Malay "Chopsticks" for "Ambuyat"

However, Chopsticks are also found to have some Environmental and Health impacts to our society. It was found that 45 billion of pairs of disposable chopsticks are disposed annually in China alone. This equals to around 25 million fully grown trees in a year. Thus, it's best to use non-disposable chopsticks such as the metal types which are easily washed and sterilised with hot water without ruining them. It is also said that people can be prone to get osteoarthritis in the hand for prolonged usage of chopsticks. '

Depite all that, I still feel that Chopsticks are a very unique and intelligent invention as an eating or cooking utensil!

So, the next time you cook or eat , use chopsticks! It's a challenge but you can see and feel the difference! :oD

Some text are from WIkipedia.com and Images are from Various Sites Searched on Google Images. Image of Ambuyat Chopsticks adapted from 1.bp.blogspot.com (hope he/she doesn't mind).

Episode 207 - Kitchen Essentials - Pots and Pans You Should Have : Part 3

Hey all!! Part 3 of Pots and Pans you should have in your kitchen features some pots and saucepans. There are basically 4 types of different pots and saucepans you need. All of different sizes and shapes and for different purposes for your cooking.

You should know that any pots and saucepans should be non-reactive i.e. stainless steel and anodized aluminum are often the best. Your kitchen should contain the following pots and saucepans:

Yi': 3- to 4-quart saucepan -

A squat pan with a long handle. The 3- or 4-quart size is perfect for most single people: it lets you boil pasta, cook rice, simmer soup, steam vegetables, and reheat foods, among many other tasks. Families or individuals who cook frequently for guests should own several saucepans, both larger and smaller than 3 quarts. Choose models that have lids and ovenproof handles.

E'r: 8- to 12-quart stockpot -

Also called a saucepot or soup pot, a tall, high-volume pot used to make stocks or extra-large batches of soup or pasta. Make sure the model you choose comes with a lid. If you’ll be making pasta frequently, consider purchasing a stockpot with a built-in strainer.

San: 6- to 8-quart Dutch oven -

A short, round or oval pot that can be used both on the stovetop and in the oven. Dutch ovens are generally made of cast iron or enameled cast iron. They’re heavy, sturdy pots that last for decades if properly maintained (read the manufacturer’s instructions carefully before using) and are great for many cooking methods: sautéing, deep-frying, braising, stewing, and even baking.Se: Roasting pan -

An essential tool for roasting chicken, turkey, or other large cuts of meat. Roasting pans come in a variety of sizes. Select the largest pan that will fit in your oven and make sure it has sturdy, fixed handles. If the pan doesn’t come with a roasting rack for holding poultry or roasts, buy one that fits snugly in the pan.

I think it's common that you all would have the first 2 which is the little saucepan and the huge soup pot. As for the latter, the Dutch Oven would most probably more often found in Westerner's Kitchens as well as the Roasting Pan. However, if you could get them and store it in your kitchen, it will be better because you might not know when you might need them!

Ok, the next post will be a recipe on beef and probably my Seafood experience in K.K which I went last weekend!

Till then, Cook Safely! Make sure you have a fire blanket in your kitchen! XOXO

Text in Blue from Quamut.com

Images from Random Sites searched in Google

Episode 206 - Kitchen Essentials - Pots and Pans You Should Have : Part 2

Part 2 of Pots and Pans you should have in your kitchen. This is quite straight forward. There are basically 4 types of Skillets and Saute pans that you need for your cooking. They come in different sizes. Some are deep and some are small. All for different types of usage when you cook your meals or just a packet of Indomee. FYI Skillets are pans with sloped sides to make it easier to turn food while Saute pans have straight sides and usually come with lids/covers to allow for stovetop braising.

Alright, here are the 4 TYPES OF SKILLETS AND SAUTE PANS YOU SHOULD HAVE:

Uno: 8" to 12" stainless steel sauté pan-
A versatile pan that allows you to cook food quickly over high heat and to add liquid for braising or sauce-making. Since it’s stainless steel, it won’t react with acidic foods. Choose a model that comes with a lid.
Dos: 8" or 10" nonstick aluminum skillet-
An all-purpose skillet that handles sautéing and cooking eggs with equal ease. If your budget allows, consider purchasing an anodized aluminum skillet.
Tres: 12" cast-iron skillet-
A heavy, dense pan that is an excellent conductor of heat. Once hot, it retains its heat even after you place cold items (such as large cuts of meat) in it. This quality makes it a great tool for searing and caramelizing (adding a brown crust to the surfaces of foods).
Quadro: 14" steel or cast-iron wok-
A pan used for stir-frying. Only copper, steel, and cast-iron woks are capable of maintaining the very high temperatures required to stir-fry foods properly. If you have an electric stovetop, you’ll need a flat-bottomed wok. If you have a gas stovetop, a round-bottomed wok is preferable because it allows for better heat distribution. However, it’s always wise to place a wok ring around your stovetop burner and rest the wok on top of the ring to keep the wok stable while you cook.

The last bit of this 3 Part Kitchen Essentials on different type sof Pots and Saucepans you should have will come next. I hope you enjoyed these Kitchen Essentials posts!!

Text on the different types of Skillets and Saute Pans are from Quamut.com

Episode 205 - KItchen Essentials - Pots and Pans You Should Have : Part 1

Hi all! Sorry for not being able to update lately. Was vacay-ing with the family during the weekend and have just been really caught up with work and life. Anyway, in this post I'm sharing with you guys the essential pots and pans that you should own in your kitchen so that you can basically cook anything you want at anytime!! Pots and pans come in different sizes and materials. And they are different for different types of cooking. The first part of this 3- part Kitchen Essentials - Pots and Pans You Should Have will be knowing what type of materials your pots and pans are and what difference do they make to own different types. This is because, different types of materials can affect how much they cost, how they hold heat, how easy they are to clean, etc. Here are the five most common materials for pots and pans.

The 5 Common Materials of Pots and Pans

1. Cast iron: Affordable and a terrific conductor of heat, but very heavy. Cast iron also reacts with acidic foods and can sometimes impart a metallic taste (though for more money you can avoid this problem by buying cast-iron pots and pans lined with an enamel surface). If properly seasoned, cast iron actually improves with age, becoming increasingly nonstick. To season a cast-iron pan:

- Coat any new pan with a very thin layer of animal fat, such as bacon grease.
- Bake the coated pan at 250–300°F for 1–2 hours.
- Never wash a cast-iron pan with detergent or scouring pads. Instead, scrub the pan clean while it’s still warm.

2. Stainless steel: Sturdy, nonreactive, and pleasing to the eye, but expensive and a relatively poor conductor of heat. Cladded stainless steel costs more but improves heat conduction by sandwiching a layer of aluminum between layers of stainless steel.

3. Copper: Very study and a great conductor of heat, but reactive with acidic foods and very expensive—even more expensive than stainless steel.

4. Aluminum: Light and relatively inexpensive, but weak and easily warped, and also reactive with acidic foods. Some aluminum pans are anodized, which renders them nonreactive, strengthens them, and extends their life significantly.

5. Nonstick or Teflon®: Coated with Teflon®, a surface material added to pots and pans to prevent most food from sticking. Though these pans make cleanup easier, there is substantial evidence suggesting that the chemicals used to make nonstick or Teflon pans may be carcinogenic. If you do buy nonstick pots and pans, use only plastic or wooden utensils on them—metal utensils will damage the coating.

Amazing how different materials of those pots and pans you own have a huge difference in price and maintaining them is quite different for each of them isn't it?

Do stay tune for the next post as part 2 consists of the different types of SKILLETS and SAUTE PANS you should have in your kitchen!!

More recipes on your way after these Kitchen Essentials posts!!

Picture from hollandhouseware.co.uk and text (blue) from Quamut.com

Episode 204 - "Chai Po" Egg Omelette or Preserved Radish Omelette

I can tell you one thing. This is one of the best dish to go along with your porridge. It was Friday. Fridays for my family are usually Porridge day for lunch . So, my mum whipped this up and it's so darn delicious although there's nothing but egg and the preserved radish in it. The Radish usually come in packets and you can find anywhere in the Supermarket. They are light brown in colour and are usually in long crinkly strips around 4 inches long. I couldn't get a pic of it online but funny story. I was searching a Chai Po pic in Google Images and I came across a picture of a guy, giving the peace sign with the caption below saying ..."I love you, Lo Chai Por". Ok, no offense but it was really funny. *LOL* But anyhow, I'll try to take a pic of the Radish soon and post it up.

"Chai Po" Egg Omelette

Ingredients:

1/2 cup of Preserved Radish/"Chai Po"- minced

3 Eggs

A few tablespoons of Cooking Oil

Pepper

Method:

Beat the eggs with the Chai Po together. Add a pinch of pepper. In a large hot wok or non-stick pan, place the oil and pour in the egg mixture. Once the top bit is a little dry on the sides and browned, flip it till boths sides are cooked. Garnish with Chives and serve it with a bowl of porridge.

*Tip: The more Oil you use to fry the egg mix, the fluffier your omelette will be. Make sure that the Oil is hot before you put in the beaten eggs mix.

Alright, it's just a simple recipe for today. I have in store for you my Dad's Beef Curry and also some gadgets for your kitchen.

Till the next post, Adios! :0D

Episode 203 - Peachy Rocky Road Pudding

RrrrrrRRrrrocky Road with Peaches in between

My friends love this desert. Usually when we have a gathering I'd make it and they would be asking for more. The recipe actually originated from a good friend of mine but I added abit more love to it and decided that OREOs would taste really good together with the rest of the ingredients. Trust me, your friends and family would love this! Here goes:

Ingredients:

18 pieces of McVitie's Digestive Biscuits

10 pieces of Oreo Cookies

Half cup of Sweetened Condensed Milk

3 boxes of 250ml Paul's Thickened Cream

1 tin of Sliced Peaches

Method:

Step A:
1. Whip all the cream in a bowl with a whisk until it has a thick consistency (whip around a few minutes should do the trick). Put in the condensed milk and whip around abit to make sure they are nicely combined.

2. Drain the peaches till dry.

3. Roughly crush the Oreo biscuits. Make sure to remove the cream centre of the Oreos.

Step B:
Next, in a 10" by 6" Pyrex or any square tin/ plastic container, lay the Digestives till it covers the bottom. Then, spoon the whipped cream onto the digestives and make sure they are spread nicely and cover the digestives, then place the sliced peaches in rows. Lastly, sprinkle a few tablespoons of Oreo crumbs on top.

Repeat Step B until all the peaches and biscuits are used up. You may need to use more ingredients. All depending on how big and deep your tray or Pyrex is. The last layer on top shall be cream and topped with the Oreos or diced peaches.

Cling wrap the top or cover the tin and put in the fridge for a few hours and serve while it's cold.

Serves: 6-8

*Tip: Do NOT use Rodeo Biscuits. They don't taste as good. Digestives can also be crushed and place some salted melted butter in it. The removed cream centre of the oreos can be used as deco on top of the pudding or can be use to sweeten the cream, so you can lessen the condensed milk. You can also use fresh fruits like Kiwi or Cocktail.

SLURPIN-LICIOUS.. xoxo

Episode 202 - Curry Squid

Sotong, Squid or Calamari, whatever you call it, it still tastes the same. I'm not really a fan of squids but those fried calamari with mayo dip is really tasty. However, my family eats squids once in a while and my mum really likes to cook her squids either in Tomato sauce, Tom Yam or Curry. I recently cooked this dish for lunch. But before we get to the recipe let us see how do we actually clean squid. Some of you out there may find it darn tideous especially when your fingers would have that squid-y smell after. If you do just use some lemon juice to wash your hands, not too much because the acid might just dry your skin up.

Here are the step-by-step method to clean/prepare squid.

How to Clean or repare Squid/Calamari (adapted from About.com).

Step 1 - Remove Head from Squid Body.

Grasp the squid tail in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body.

Step 2 - Removing the Squid Ink.

The squid ink sac is located in the innards (internal part of the squid- attached to the head). It looks like a black vein, and it is easily removed with your fingernail.

From my knowledge, Squid Ink is actually edible. They are famous in making some Italian dishes such as in Risottos. However, some wound not really favour the taste.

But in order to get the ink, you can pierce the ink sac and squeeze it into a little water, or other cooking liquid. Be very careful when removing the ink because it can stain. Trust me, I accidentally punctured the eyes one time and it looked like I just murdered the Squid because I had the ink all over my shirt and Apron :oS

Step 3 - Cut the tentacles.

The squid tentacles are completely edible and especially good when flash-fried as in fried calamari or in soups/chowders. Place your knife just behind the eyes of the squid and cut straight down.

Step 4 - Remove beak from tentacles.

The squid beak is a bony piece of inedible cartilage. It is located at the base of the tentacles where they connect to the head of the squid. Once the tentacles are cut from the head, squeeze the connective tissue at top and the beak will easily come out.

Step 5 - Remove tail tube/Cartilage.

The tail tube portion contains a thin, clear sliver of cartilage. This cartilage is also known as the cuttle or cuttlebone, hence its family name of cuttlefish. The cartilage almost looks like a super-thin shard of glass, as you can see in the photo. It is inedible and must be removed. Simply grasp the cartilage with your fingers and pull it from the squid body tube. It should release fairly easily.

Step 6 - Remove Skin Membrane.

The skin membrane is the dark spotty layer on the squid. Remove the skin by separating it from the flesh by rubbing it off with your finger than slowly peeling it off. Once you have the skin removed, thoroughly wash the inside of the squid body tube, using your finger to pull out any residual innards. Note that the skin membrane is edible.

Step 7 - Cutting the squid.

To make Calamari rings, just cut the squid body crosswise. Squids don't need to be cut if you're making stuffed squid recipes. And if you plan to stir fry, you can cut the tentacles into smaller portions. As for the squid body, cut it length wise and cut through the flesh halfway through in a hash pattern.

(For graphics please visit http://homecooking.about.com/od/seafood/ss/cleansquidsbs_3.htm)

Curry Squid

Ingredients:

2 Medium Sized Squids/0.5 Kg of Squid

3 tablespoons of Seafood Curry Powder

1 teaspoon of Chilli Powder

1 teaspoon of Tumeric Powder

2 teaspoons of Soft Brown Sugar

1/4 cup of Tamarind Juice

Half a stick of Cinnamon

2 cloves (Spice)

1 Star Anise (Spice)

2 inches of Ginger

1 Chilli

Half large Onion

1 Clove of Garlic

1 Red Onion

2 teaspoon of Salt

Method:

Marinate the Squid with the curry powder, chilli powder and Tumeric powder. Add a pinch of salt and set it aside for a few hours.

First, with a pastor and mortar, grind the ginger, onions and garlic. Then add a few tablespoons of oil to a cooking pan and sate the grinded ingredients including the spices and chilli (cut into half) on low mediun heat. Stir it for abit until you can smell the aroma of the spices and the grinded ingredients. Now, you can put in your prepared squids (as taught above). Stir it till it turns white and curls up (to this point lower the fire). Lastly, put in the tamarind juice (get the juice by taking half a tablespoon of tamarind mixed with quarter cup of water and seive it). Add some salt and the sugar to taste.

There you go, a simple recipe for squid!

Enjoy and I'll see you in the next post. Stay tune because I have in store for you some very simple but delicious home - oriented recipes which you just can't miss!

Episode 201 - Tuna and Chicken Sausage Pizza

Tuna and Chicken Sausage Pizza

Hi guys! Miss me? *hehe* I thought that I'd just take a few days break and start with a whole new season since it's a new month. To kick off the 2nd Season of My Kitchen To Yours, I'd like to share with you guys a very straight forward easy-to-make recipe of a Pizza. Preparation wise takes abit of time but it's real simple to make because all the things comes off the Supermarket rack and the only cooking part is just to bake the pizza in the oven in the last bit. Practically I did not make the pizza crust becauseI like my cooking to be fast and easy for you guys out there. However, it'd be great if you know how to make pizza base and I'd really love to learn how to make when I have abit more free time. It needs a while to master that I assume!

Alright, enjoy the recipe! And to my number one (and only) fan, here's to you.

Tuna and Chicken Sausage Pizza

Ingredients:

2 Medium sized Pizza Crusts

1 can of Tuna (Flakes in Oil)

1/2 can of Pineapples

4 sticks of Chicken sausages

1 can of Sliced Button Mushrooms/ 6 Fresh Portabellos (Sliced)

1 Large Onion

1 Packet Perfecto Italiano Mozarella Cheese (grated)

1 cup of Raguletto Romano Cheese Tomato Paste

4 Tablespoon of Chilli Sauce (Kimball)

1 tablespoon Oregano

1 tablespoon Parsley
1 tablespoon of Capers

Method:

Drain the Tuna and Pineapples (Till very dry). Cut the pineapples in smaller cubes or just half them if you like them chunky. Dice the chicken sausages and thinly slice the onion into rings or you can dice them too. For the pizza sauce mix the cup of tomato paste with the chilli sauce and you can add a pinch of salt and a few dashes of dried Oregano and Parsley.

For the time being, preheat your oven and bake the pizza crusts for a few minutes at Gas number 4 or 5. I do this just to get it abit dry. When the bases are done, put a few tablespoons full of the sauce and spread it with the base of the spoon on one side of the pizza crust. Then, top it off with half a handful of cheese and the rest of the ingredients, half of what you have for each pizza crust. E.g. Half tin of the tuna on one pizza and the other half for the other. Before you finish the top with the Mozarella drop a few spoons of the sauce randomly around your almost done pizza. Then finish off with lots of Mozarella before you put it in the oven with Top heat on only until the cheese has melted, bubbled and browned abit.

Serves: 10

Last words:

The origin of Pizzas remain a heated debate. Over the decades, Pizzas have been innovated to suit people's different taste. In some countries, pizzas are famous for its difference in shapes, sizes and ingredients. Some have cheesy crust, some pizzas come in pots and some in pans. Pizzas are not just cooked in the oven but there are some which are deep fried or grilled. Some pizzas are made with a thin (Like those original Italian ones) while others are made thick, more bread-like texture (like the Pizza Hut type). The way to bake pizzas can also be a signature in the Pizza making business. Some pizza makers would bake them in the good old Stone Oven using fire wood and some would just use the Electric oven.

Pizzas are delicious with any type of toppings, all depending on what you prefer on your pizza. Some like it all vege. Some like it all cheesy and some like it with lots of meat.

You can top your pizza with Pepperonis or Salamis. Even smoked Salmon, Artichokes, Capsicum (bell peppers), freshly cut tomatoes would taste really good on your Pizza. As for the weirdest topping I've ever placed on a Pizza is Raisins! My dad wanted that so I did. Weird but hey, if it makes you happy go ahead and try it! Experimenting with food can actually come up with really good recipes!

*Tip*:

You can get your "To-Go" Pizza base from Supasave Bakery or Yataro Bakery from Gadong,BSB. It will only cost you around $2 for each and they have the larger sized ones.

Larger sized pizzas will need 3/4 of the ingredients stated above. So you can somewhat, approximately double it to make 2 large Pizzas!

Till the next post, Bon Apetit! Wait, that's french right? *haha*