Carnivore #1 : 3 ingredient Buns

Carnivore Homemade Buns.

3 ingredients.



Truly ...



kindergarten easy.



Ingredients



3 eggs



milk powder / 1.5 cups



baking powder / 1 tbsp

The 3 eggs.

The milk powder.

The baking powder.

(aluminium free)

#1 : Whisk the eggs.

#2 : Add the baking powder.

Whisk again.

#3 : Add half of milk powder.

Stir the mixture.

Add the balance of milk powder.

Stir and fold till it

becomes a sticky dough.

#4 : Wet both hands.

Grab a handful of dough ...

and bounce it from one hand ...

to the other,

in quick movements, 

forming a ball. 

Butter your Pyrex.

Generously.

Place the balls in the Pyrex.


I'm not sure why they look

so flattened here.


They were nice balls a minute ago.

#5 : Oven at 180c for 15 mins.


Check at 12 mins or so.


Bake longer if buns look pale.


How long? 


Agak-agak.

I am pretty amazed with

the buns.

Cut a slab of butter.

Bryan is in total disbelief

that this bun came from our oven. 

The texture is soft.


Just like warm bread.


I peel my bun in half.

Tuck the butter in.

Yummy.

Super delicious.

The Carnivore Lifestyle.

Dish 216 : ROAST CHICKEN & POTATOES

This is a very simple recipe for a thoroughly awesome
 

roasted chicken for Christmas dinner.

No, we're not that into turkey.

The truth is, our oven is not that big.

Besides, we have not the faintest idea how to prepare a Christmas turkey.

1. Clean the chicken. Pull out any excess feathers, please.

2. Marinate with honey, butter, seasalt and pepper. 

3. Squeeze a whole lemon over the chicken.

4. Get your hands in, and start massaging the chicken thighs and drumsticks.

5. Bruise the herbs.

We are using thyme and rosemary.

6. Add potatoes and carrots.

7. Cover with aluminium foil. 

Pop into oven for 45 minutes to an hour 

pre-heated at 400 F.

8. Remove from oven.  Remove the foil. 

Pop into the oven again for 15 - 20 minutes to brown the chicken further.

9. Add cherry tomatoes.

We are preparing 2 trays in the oven.

10. Ta--dahhh. :D   

The aroma is super awesome.   

Garnish with parsley.   

Enjoy!

(This draft was prepared after Christmas 2013. Forgot to upload.)

DiSH 215 : BBQ LAMB CHOPS

 BBQ LAMB CHOPS

Sunday, February 5 

We had the most fantastic BBQ on Sunday evening. 

The lamb chops were superb, incredibly tasty and very tender. 

Thanks to G for marinating it for 2 days.


Marinate with : 

Black pepper, black sauce, oregano herbs, vinegar, 

Lea & Perrins sauce, salt and sugar.




Amount : agak - agak

 Would you look at that mouth-watering 

succulent lamb chops? Slurp!

 How about that? 

Fine dining in the jungle. :D

Table was set by 6 pm. 

We had the most amazing BBQ dinner that evening 

under the starry, starry sky and a full moon.

Crunchy salad was prepared by M, burger with buttered buns, 

sweet corn and grilled lamp chops by S, 

cream of mushroom soup by Bryan.

Followed by sweet mandarin oranges 

and juicy pomelo brought by J.

Oh yes, and we had sparkling grape wine 

and a bottle of white wine courtesy of G.

 :D  :D  :D

DiSH 214 : ASSAM PRAWNS

ASSAM PRAWNS

Sunday, February 5

This dish is cooked by a friend of ours, G. 

Oh, I finally realized my mistake when I attempt this dish. 

I add water. You must NOT add water, says G. 

So, that's the secret. 

Put enough oil so the prawns won't stick to the wok or pan. 

Just don't add water, and I guarantee you, 

you'd be able to prepare this dish beautifully. 

It's kindergarten easy. :D

 

Step 1 
De-vein the prawns. 
Remove shell, leaving head and tail. 
Marinate with assam paste, black sauce and sugar. 



Step 2 
Pour a generous amount of oil onto wok. 
Saute minced garlic. 


Step 3 
Add the prawns. 
Fry Fry Fry. 
Sprinkle sugar on  top. 
It's about ready when the prawns begin to get sticky. :D

Here's our lunch at the waterfall resort. Fried mee hoon with curry chicken and assam prawns. Hmmmmm ...

The prawns are absolutely finger - lickin' good. :D

Yummy!!!

DiSH 213 : MISO STEAMBOAT

MiSo STeaMBoaT

Saturday, February 4

I never knew steamboat was so easy to prepare until this weekend at a getaway with family members and some friends. A friend of ours, G, showed us how easy it is to prepare steamboat using miso for soup base. 

No hassle and totally fuss - free. 

Bryan bought a small tub of Kappo Miso. It's orange-brown in color and in cream paste.

This is a really simple dish to prepare.

 Step 1 : Prepare Soup

Boil water in a large pot.

Shred 2 daikons.

Add into the pot.

The daikon will sweeten the soup.

No salt.

That's all you need to do for the soup at this point.

Step 2 : Prepare Vegetables

Chinese Cabbage.

Stuffed bitter gourd and fish balls.

Fresh tofu.

Young corn. Chop chop chop.

Green leafy vegetables.

Dried bean curd.

Step 3

Soup is boiling. 

Add miso.

We added about half a tub of miso into the pot. 

That's all there is to it. 

How simple and so very delicious. :D

Setting up the steamboat.

Add chicken and ...

 ... all the other stuffs in.

Oh, of course, it wouldn't be complete without fried garlic oil, sambal belacan and "cabai burung" (bird's eye chilli) in soya sauce.

The soup was simply amazing. :D 

What an incredibly delicious dinner we all had 

despite being in the middle of the jungle.