No sauce is needed for this pan-fried aromatic and flavorful lamb shoulder chops with extra garlic and mixed dried herbs as the meat itself is flavorful enough to tempt you

This year Father's Day, I decided to cook hubby's favorite pan grilled lamb shoulder chops!  This is such an easy peasy recipe and even my children can do it too.  Eating at home doesn't mean you need to sacrifice anything.  I get to really experience with different types of herbs and spices as well as our desired doneness.  I personally prefer rare and medium-rare but am a bit concern of some harmful bacteria that may still be present in the internal portions of the meat.  So most of the time I have it medium-rare and well done.   Still, many people (I am one of them!) prefer lamb cooked rare but this is up to individual's preference, but just be more caution of what we are eating.

Marinating the meat with mixed dried herbs and extra garlic, the meat is flavorful enough on its own and no sauce is required.  You may serve it with your favorite sauce if you like.  It's up to individual's preference.

Pan-Fried Aromatic and Flavorful Lamb Shoulder Chops with extra garlic and mixed dried herbs
Ingredients :
- 6 lamb shoulder chops
- 1tbsp olive oil
- Garlic powder

Marinade : (to taste)
- 1/2 freshly squeezed lemon juice
- 2tbsp dried rosemary
- 2 tbsp dried thyme
- 1tbsp dried basil
- 3 bulbs garlic, roughly chopped (I like the taste of the well-seasoned and grilled chopped garlic)
- 2tsp seasalt
- some freshly ground black pepper
- 2 tbsp extra-virgin olive oil

Side Dishes (Optional) : Individual's preference
- potatoes (cut into your desired sizes)
- tomatoes (cut into your desired sizes)

Method :
1) Mix all the above marinade and rub on both sides of the chops until evenly coated.  Seal the chops in a ziploc bag and marinate for at least 4 hours and up to 12 in the refrigerator.

2) Take out the marinated chops and sprinkle some garlic powder on both sides of the chops. 

3)  Heat 2 tablespoon of olive oil in a non-stick pan and pan fry the chops over medium high heat.  Cook to your desired doneness.

4) Meanwhile, if you still have enough space in the pan, go ahead and add in the tomatoes. (My main purpose of cooking the tomatoes together with the chops is to mix it together with the seasonings. It's very flavorful. This is optional)

5) Otherwise, just grilled the tomatoes and potatoes separately.

6) Serve the lamb shoulder chops with tomatoes and potatoes.

A delicious warming treat for the family

The meat is flavorful enough on its own with the extra garlic and mixed dried herbs and so, no sauce is required.

Here's wishing all my Muslim readers, #SALAM AIDILFITRI. MAAF ZAHIR BATIN#

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Sorry to inform that for the time being, I have disabled comment box as I won't be able to return visit to my fellow bloggers who are kind enough to drop me a line or two. The comment box will be enabled when I am not so tied up with my work schedule. However, you may contact me by leaving your message or comment at SIMPLY BEAUTIFUL AND HEALTHY LIVING FACEBOOK. My sincere apologies for any inconvenience caused. Thanks for visiting my blog and have a nice day :) 

How to make Purple Sweet Potato Chinese Steamed Buns/Mantou (馒头) which are pillowy soft, fluffy and has a sweet aroma of sweet potato

Mantou (馒头) or Chinese Steamed Buns is a type of steamed bread which is popular in Northern China.

There are many variations of mantous be it plain, sweet or savory. You can even try out my steamed scallion flower bun.

Steamed Scallion Flower Buns

For this post, I am sharing with you a sweet purple coloured mantou. Don't worry, this is a natural purple colour from purple sweet potato.

This recipe is adapted from Boon's Secret Recipe 2 under 'My Wife's Signature Pumpkin Mantou'. I substituted the pumpkin with purple sweet potato as I happened to have it. 

Well, overall, this mantou is pillowy soft and very delicious.

Purple Sweet Potato Mantou
Recipe adapted from Boon's Secret Recipe 2 with minor modification

For those who are interested in simple and easy budget meals, local kuih-muih, desserts and snacks, you should get all his 3 series which come in handy whenever you want a comfort and warm meal for your family.  I have no regrets adding these 3 series to my existing cookbook collection.

Ingredients A:
- 500g purple sweet potato (pared off the skin and cut into small pieces)
- 480ml water (keep this water after boiling it with potato)
- some pandan leaves
Ingredients B :
- Sweet potato water from ingredients A
- 250g caster sugar
- 1 kg all purpose flour
- 1 sachet dried yeast
- 3 tbsp softened butter

Method for ingredients A - mashed purple sweet potato :-

1) Boil ingredients A over medium heat for 10 minutes. Turn off heat and discard pandan leaves. Keep the sweet potato water (for ingredients B).

2) Remove sweet potato into a basin or big bowl and mash it.

Method for ingredients B dough - (please take note I used bread machine):-

1) Put in mashed sweet potato and all the ingredient B except butter as per your bread machine instruction.

2) Press dough function and let it knead.

3) When the dough is smooth, add in butter and continue the kneading process.

4) Let the dough rest for 30 minutes.

5) Take out the dough and lightly hand knead it. Divide the dough into pieces according to your preferred size.

6) Roll and shape the dough any shape you like. I shaped it into buns.

7) Place the shaped buns on a greaseproof paper and let it rest for 15 minutes.

8) Steam over rapid boiling water over high heat for 13 minutes.
9) Serve warm.

Serve warm for breakfast or tea 

These mantous have sweet aroma of sweet potato 

This is recipe is a keeper. Try it and you will know what I mean. 

Note :
1) If dough is too dry, add a bit of water or if too wet, sprinkle some flour onto the dough.
2) You can freeze the steamed buns and re-steam the frozen buns (about 3 minutes) whenever you crave for it.

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Sorry to inform that for the time being, I have disabled comment box as I won't be able to return visit to my fellow bloggers who are kind enough to drop me a line or two. The comment box will be enabled when I am not so tied up with my work schedule. However, you may contact me by leaving your message or comment at SIMPLY BEAUTIFUL AND HEALTHY LIVING FACEBOOK. My sincere apologies for any inconvenience caused. Thanks for visiting my blog and have a nice day :) 

Parents who have tough time trying to coax their kids to eat fish, should try this simple and nutritious smelt which I think most kids would happily eat it without being asked

Shishamo Capelin or Caplin is a small forage fish of the smelt family found in the Atlantic and Arctic oceans. It is a common fish in Japanese cuisine. It's usually grilled or fried whole and served with its roe intact. This Japanese popular delicacy and appetizer can be found on the menu of izakaya (tapas) style Japanese restaurants.

Do not be fooled and underestimate this tiny Shishamo Caplin fish. 

It is a good source of protein and calcium. It is consumed for its abundant roe and the entire fish can be eaten from head to tail! It has become one of the must-haves when dining in Japanese restaurants. 

Children who do not like fish can start them with Shishamo Capelin. It is a good source of protein and calcium, keeping meals well balanced. Besides, it's very delicious and addictive too!

Pan Fried Shishamo Caplin (Japanese smelt) served with Grated Daikon

Ingredients :
- 1 pack of Shishamo (8 Shishamo)- cleaned and lightly marinated with a dash of seasalt
- oil for pan fry
- 1 small daikon (peeled and grated)
(I actually grated 1 medium size as hubby likes raw grated daikon)

Seasoning : (to taste)
(mix all in a serving dish)
- 2 tbsp soy sauce
- 1tsp rice vinegar or Apple Cider vinegar (I used Japanese rice vinegar)
- 1tsp lemon juice

Method :

1) Heat oil in a non-stick pan and fry the small fish until both sides are golden brown.

2) Dish out and place the fish in a serving dish with the mixed seasoning.

3) Serve it while still hot and crispy with grated daikon.

Eat the whole fish including the head and tail

Enjoy this yummy fish when it's still hot and crispy especially the head!!!

Have a great weekend ahead and cheers!!

Recipe source : Japan Gourmet

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Sorry to inform that for the time being, I have disabled comment box as I won't be able to return visit to my fellow bloggers who are kind enough to drop me a line or two. The comment box will be enabled when I am not so tied up with my work schedule. However, you may contact me by leaving your message or comment at SIMPLY BEAUTIFUL AND HEALTHY LIVING FACEBOOK. My sincere apologies for any inconvenience caused. Thanks for visiting my blog and have a nice day :)