Cheesy Garlic Biscuits

Is it just me or it is hard to get back to posting after a very long weekend? Well, Thanksgiving was good. Our friends, Shirley and Kevin came to celebrate it with us. We did not have any turkey this year but that does not mean we did not have lots of food. We had hot roast beef sandwiches, Cheesy Garlic Biscuits, sushi, potato salad, coleslaw, yeemee noodles and even a few vodka shots. ;)




I don't really fancy biscuits but Michael loves them especially the ones at Red Lobster. He could just eat those Cheesy Garlic Biscuits and nothing else and he is a happy camper. Very easy. So for Thanksgiving, I decided to make some. I found the recipe at Joyfulabode.com and decided to give it a try. I'm glad everybody liked them. It is easy to make and goes well with the hot roast beef sandwiches.


Cheesy Garlic Biscuits Recipe
Makes 12

*** Burst21 is a game made by my husband during his spare time. Please do extend your support to the game. Thank you all!

****Chef's note: I made these again last night but using Jiffy's Baking Mix. The result is almost the same. So if you can't find Biscuit Mix, you can always use baking mix or maybe even pancake mix. Good luck!

1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups)
1 1/2cups shredded cheddar cheese
1/2 cup milk
2 tbsp butter
1 tbsp oregano (you can omit or use less)
3/4 tsp garlic salt

1. Preheat oven to 400F. Spray cooking sheet with non-stick spray.

2. Put biscuit mix, cheese and milk in a bowl and mix well to form a sticky dough.

3. Using spoon, drop lumps of dough onto cookie sheets 1.5in apart. Bake for 10min.

4. In a bowl, melt butter and mix with oregano and garlic salt.

5. When the timer goes off, take them out and brush with butter mixture and bake 5min at 400F and another 5-6min at 350F.

6. Transfer into a plate and serves immediately.

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Please Give Me a Name

Update: From all the suggestions received, I have decided to pick the one given by Jun of IndochineKitchen which is Frankly Onion. This dish is officially called Frankly Onion.

Thank you all and Happy Thanksgiving!


My friend invited us to a potluck farewell party yesterday at their place in Anaheim. 2 of our friends, Ping and Rachel are moving to Minnesota because Rachel got a job offer teaching at the university there. She had asked me to bring Mango Apple Salad which I did but I also wanted to bring something else. I really didn't know what to bring until it donned on me that we have a few packets of beef franks in the freezer.

They are served at the bar as snacks and I really do not know what it is called or what I should call it. That is why I need your help to give a name to these snacks. Until it is given a name, it shall remain as a 'name-less' dish but not recipe-less. These are good for parties or if you just want to snack on something but without too much work. If you are making these for kids, just omit the chili.


Frankly Onion
serves 3-4

1 packet beef franks, cut diagonally
1 onion, sliced
1 red chili, sliced
Sugar to taste

1. In a pan or wok, sauteed the beef franks on high heat.

2. Add onion and chili. Stir until soft.

3. Add sugar and taste.

4. Transfer to a plate and serve hot.

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Swiss Souffle Potatoes

Looking at my my blog entries it seems like I only make asian or Malaysian dishes. Well, that is not entirely true since Michael doesn't really eat my food so everytime I cook something for myself, I will cook something western for him like here, here and here.

Recently we went to Ross and I found this cooking book called Best-Ever 500 Recipes. They might have 500 recipes but typical me, I would only try to make something if 1) I have the ingredients or at least substitute with something that I already have 2) its easy to make 3) its something that either one of us would like. So I chose to make these Swiss Souffle Potatoes and they turned out so good I wish I had made more.

Swiss Souffle Potatoes
serves 2

2 baking potatoes (about 1lb)
1/2 cup grated Gruyere cheese (I used mozzarella)
1/4 cup herb butter (I used regular butter)
2 tbsp double/heavy cream (I used evaporated milk)
1 egg, separated
salt and ground black pepper

1. Preheat oven to 425F.

2. Scrub the potatoes and prick all over with a fork. Bake for 1-1.5hrs or until tender. Remove from oven and reduce heat to 350F.

3. Halves potatoes and scoop out the flesh into a bowl. Place the potato shells on a baking sheet and return to the oven to crisp up while making the filling.

4. Mash the potato flesh, add cheese, butter and egg yolk. Mix well, then season with salt and pepper to taste.

5. Whisk white egg until stiff and carefully fold into the potato mixture. Pile the mixture back into the potato shells and bake for 20-25min until risen and golden brown.

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Crab in Spicy Plum Sauce

Seafood is plenty here in California but being Asian, there is only so much of steamed seafood with butter or seafood in creamy sauce that I can take before I am craving for that spicy, sweet and sour seafood. Not to mention that it is also very pricey to eat seafood out in the restaurant.

For our 4th anniversary last month, we went to the Joe's Crab Shack. The crab legs are pretty good but somehow it does not satisfy my crave for crabs. So later in the week, we headed off to the asian supermarket and got me 2 huge dungeness (i think!) crabs for less than $4/lb. I would normally make sweet and sour crab but this time I decided to use the plum sauce that I bought and was very happy with the result.

Crab in Spicy Plum Sauce
serves 1-2

1 crab, cleaned, separate the claws and half the body
8-10 thai chili
1in ginger
3 garlic
1 shallot
7 tbsp plum sauce
1/3 cup water
salt and sugar
1 egg, slightly whisked
2 tbsp veggie oil

1. Pound thai chili, ginger, garlic and shallot until it forms a paste.

2. In a wok or deep pan, heat the oil on medium heat and sauteed the paste until fragrant.

3. Add water, plum sauce, salt and sugar. Stir and taste to your liking.

4. Add in the crab, turn the heat to high. Flip the crab until all covered with sauce. Cover. 1min.

5. Uncover, flip the crab again and add in the egg. Turn the heat off and keep flipping the crab until they are all covered with the egg.

6. Serve immediately with white rice or toast.

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Portuguese Egg Tarts

I was hooked on these scrumptious Portuguese Egg Tart eversince the first time Rasa Malaysia made them for me. Everytime we meet up for makan (eating) session, I will request her to make them. So many times that she told me to request for something else beside egg tarts. haha.

I did not own the mini muffin pan until a few weeks ago when I found them at Walmart selling for 4.99 which is a real bargain so I grabbed one. Last weekend we were invited to a birthday party in Temecula and I decided to use it and make some Portuguese Egg Tarts. The first try was as usual a disaster. Instead of using 1 box of pastry mix, I used 2 so you can imagine how thick the crust was! The next morning we rushed to the supermarket and got another box of pie crust mix and finally they turned out so so good.

Portuguese Egg Tarts

makes 24 in mini muffin pan

A. Crust

1 box Betty Crocker Pie Crust Mix 11oz

3 tbsp melted butter

1/3 cup cold water

B. Filling

4 egg yolks

1/3 cup sugar

1/3 cup heavy whipping cream

1/3 cup milk

1 tspn vanilla essence

1. Stir ingredients A in a bowl until it forms a big ball. On a floured surface, roll the dough and cut into 24 little balls.

2. Butter the muffin pan or you can also use pam. Preheat the oven to 200F.

3. Flatten the balls and try to mould/shape them to fit into the muffin pan using your fingers before you actually fit them into the pan. Once all 24 are ready, set aside.

4. Put all ingredients B in the blender and beat for 3-4 minutes. Strain using a strainer into a measurement cup for easy pouring. Fill them into the crust about 80% full.

5. Turn up the heat to 375F and bake for 25min or until the filling start turning a little bit brownish.

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