Sunday, 23 December 2012

Kitchen Experiment #11: Cheese waffles, two ways

Cheese in waffles...sounds ridiculous ? Trust me, it works! The saltiness of the cheese marries well with the sweetness of the maple syrup and makes for a great breakfast. I tried 2 versions, one using cheese cubes and another using grated parmesan cheese.

Cut the cheddar cheese block into small cubes. Set aside.


Use your favorite store bought grated parmesan cheese.


For a no fuss breakfast, use your favorite waffle mix. Our favorite is PC Extra Fluffy.


Sprinkle the cheese onto the waffle batter.



This is how it turns out.


I have to say that both versions were actually good. The one with the cubes had pockets of melted cheese inside when you bite into the waffle. The other version with the grated cheese smelled so good with shreds of toasted cheese. As to which is better is a personal preference. Breakfast is served!



Saturday, 22 December 2012

Kitchen Experiment #10 Roast Pork Tenderloin in Orange Terriyaki Sauce

I am not a fan of pork tenderloin because it is prone to being dry if not cooked correctly. I'd rather use a more fatty cut such as pork shoulder or pork belly since they are more forgiving and always turn out oh so tender. For health reasons though, I force myself to cook using leaner cuts of meat such as pork tenderloin. This is a no fuss dish that takes minutes to prepare and yet turns out delicious.

Rub the pork tenderloin with olive oil. Combine salt, pepper, garlic powder, chili powder, paprika, and onion powder. I tried this rub on ribs and they turned out great! As to the proportions, just eyeball it!


Preheat the oven to 375 degrees.

Sear the tenderloin over medium high heat on all sides until it is nice and brown.


Roast the meat until internal temperature reaches 150 degrees, around 15-20 minutes.

Brush the meat with orange terriyaki glaze every so often. For the glaze, I used a recipe I found online which uses orange juice, soy sauce, honey and ginger juice. Combine everything, bring it up to a boil and turn down the heat to simmer until the sauce thickens.

To serve, cut the tenderloin into pieces but don't forget to let it rest before slicing! As you can see below, I had to slice the meat before adequate resting since the kids were too hungry to wait. Thus, some of the juices escaped :(

Serve with some sauteed greens such as spinach in garlic.