Bread Pudding

     Recently, Paige loves hanging around with me in our modest kitchen and I remember when I was her age, even earlier, kitchen is my favourite place especially when somebody is cooking---  mostly my brothers and our papang (apologies to my two sisters who were always outnumbered in many ways, ssshhh, but on the lighter note, they don't get to do dirty kitchen  clean-up on the side, Yey!)  My ultimate motive then being in the kitchen is not to learn how to cook but  to get the first taste and the first bite! As they say, early bird catches the worm! Anyway, so much for nostalgic moments. 

      Paige got her first cookbook last Sunday and picked her first baking dish. She was so curious about the names of the dish and how does it taste like so she decided to pick one and bake it. But looking at the ingredients she's  a little bit unconvinced as how would it taste then she decided to search in my cupboard and made some tweaks... tadah! she made her own recipe and it turned out delish so I am sharing her recipe inspired from this book ...

BREAD PUDDING
makes 8 medium size ramekins

Ingredients:

8 slices of Bread (Loaf)
2 tbsp melted unsalted butter
200 ml whipping cream
200 ml fresh milk
2 whole eggs
1 1/2 tbsp sugar cinnamon
1/3 c caster sugar
1 1/2 tsp vanilla
icing sugar for dusting

Baking Method:

Pre-heat oven to 180 degrees with fan.
Manually cut the bread slices into small pieces and place on a ramekins. One slice for each ramekins. Press the bread into the ramekins if you must. Place ramekins on a baking tray.
Next, manually whisk all the ingredients in a bowl except for the icing sugar.
Pour pudding mix into each ramekins until all the bread cuts submerged.
Let it stand for 30 minutes or while waiting for the oven.
Then dust the puddings with icing sugar and
When oven is ready,  place the tray of ramekins into the oven and bake for 20-25 minutes until pudding is lightly brown on top.

Serve hot with tres leches on top or just serve it plain and warm like what we had immediately after we took it out from the oven. The top is crunchy and sweet!

Enjoy the goodness of this simple pleasure!

Ribs BBQ

One of the favourites... No longer aiming for outdoor grilling when indoor is possible.
I would like to share this recipe to all who wish to go baking and enjoy a greater satisfaction of sumptuous meal than what the best rib restaurants can offer...


PORK BBQ RIBS

Ingredients:

1-1.5 kg ribs

 Marinade:
1/2 c brown sugar
1 tbsp paprika
1 big onion minced
1 whole garlic crushed and minced
1 tbsp salt
1/2 tsp coarse ground pepper
3/4 tsp ground black pepper

Note: you can use powdered garlic and onions but i like mine natural so i use fresh G&O.

Mix all ingredients and dry rub over the ribs.
Cover the ribs in foil and place in ziplock.
Let it stand in the fridge overnight or at least 4 hours
before baking.

BBQ Sauce:
1/2  can coca-cola
1 c tomato ketchup
1/4 c worcestershire sauce ( the silver swan is the best, but Lea & Perrins will do)
1/2 c smokey steak sauce (has to be with smokey sting)
1/4 c light soy sauce (LKK)
1/4 c brown sugar
1/2 tsp black pepper
1/2 tbsp lemon juice
1/8 c EVOO

Place all sauce ingredients in a pan except EVOO, then simmer until thick.
When thickened, add EVOO and heat up for a minute.  Cool and ready to use.

Baking:
Pre-heat oven at 350 deg with fan ( 175 deg).
Remove ribs from the fridge and let it stand under room temperature for about 30 minutes.
Take the ribs, dust away the granulated onion and garlic.  Place it on a baking dish then cover the entire dish with aluminum foil making sure it does not touch the ribs to prevent it from sticking to the foil.
Bake for 45 minutes. After which, uncover the dish and baste the ribs with BBQ Sauce then return it back in the oven. Bake uncovered for another 45 minutes with constant basting every after 15 minutes until the ribs is nicely browned but not dry. When done remove from oven then cover cooked ribs with foil for about 15 minutes before serving. Giving it a rest under foil will keep it moist.

Enjoy with your favourite rice, bread with salad, pickled vegetables and fresh fruits.

Bon appétit! ;-)