Pesto Veal Sandwich

Gregg's mom likes to buy things for him and Ciabata bread is one of the items. This type of bread is good for sandwich especially with cheese and baked. The crunchiness of the outer of the bread and melted cheese are delicious. Pesto is a very appetising spread with the rest. This sandwich is easy to make, and I got the veal from the stock I made. See, always keep the leftovers and you will eat it one day with just little makeover. Now, lets start doing this: Ciabata bread (open half), drizzle with olive oil, spread with pesto each side of the bread, then put the pull veal and cheese on one side and on the other half of the bread, put few leafs of arugula and cheese as well. Sprinkle some salt to taste. Oven at 400 F, put the bread with the ingredients layered on top on a sheet pan, bake for 5-8 minutes until the cheese melted and the bread ligthly brown at the edge.

"Anda Boleh"

Beautiful Happy Breakfast

I loved this picture, taken one morning having breakfast with Gregg at the patio. We had fruits (plum and strawberries from our garden) and bagel toast with Chef Chong's kaya and whipped cream cheese. The sun was bright and warm that day, beautiful breakfast making us happy all day long. Enjoy, my dear friends! You can get Chef Chong's Kaya by ordering online:  Simply click here.


"Anda Boleh"

Chef Chong's Kaya Bagel sandwich

This morning, I got up early. Usually, I will have toast with Kaya and a cup of chocolate soy for breakfast. Toast can be any kind of flour base product. I have a bag of bagels in my freezer. Surprisingly it is not hard as you thought would be. I cut them and put in the toaster for 5-8 min good at low. I love it a little toasty and brown at the side. Americans usually eat the bagel with cream cheese. I am a little creative by just sandwiched the bagel with Chef Chong's Kaya (Chef Chong's coconut jam) and cream cheese. Well, what do you think of the results? I can say this "Fabulous!"

"Anda Boleh"

Warm Chicken Sandwich

I have an old English muffin like Ciabata bread in my freezer for months. I was thinking of making a warm sandwich which I always like. I know I have a small piece of chicken breast being thawed overnight in the fridge, some sliced red onion, a whole avocado, shredded morzarella cheese, a bar of aged chedar cheese, backyard fresh parsley and red leaf lettuce. Sounds good right? It was the most fun cooking I have done, esembling, stacking and pressing down the sandwich.

Method:-

1. Preheat the oven at 375 F. Drizzle extra virgin olive oil on the bread each side, sprinkle with salt and black pepper and bake it for 2-3 min.
2. Place the cheddar cheese first on the bread. Then the sliced avocado and 1st portion of chopped parsley. Then to cover it with shredded morzarella cheese. Squeeze some ketchup on top of the cheese on one side of the bread. Put back in the oven and bake for another 3 min until the cheese melted.
3. Chicken breast have to be seared with seasoning salt or garlic salt and olive oil on a pan on a medium high heat until each side little brown, say 3 min each side. At the same time, stir fried the sliced red onion and 2nd portion of chopped parsley in the same pan with the chicken until little brown.
4. Once done the chicken and onion, lay them on a plate to serve or starting to put all together to make a sandwich.

"Selamat Mencuba"

Light Tofu Sandwich

Honestly, I seldom make sandwiches cos I dont like cold sandwich. Therefore, I am making warm hot sandwich with warm tofu and cheese. I have a one foot long white roll in the freezer for more than a month. That triggers me to make a warm sandwich, quick and easy for lunch. Oh, Gregg loves it.... yummy. Good to eat with a hot warm tomato soup.

Ingredients:-

Shredded Morzarella Cheese - your choice
Romaine Lettuce - handful
Shallot - slice one whole shallot
Firm Tofu - few slices
BBQ sauce & Ketchup
Garlic salt & Black Pepper

Method:-

1. Preheat the oven at 375.
2. Brush olive oil on the both side of the roll (split open) and sprinkle very little garlic salt and ground black pepper on top. Prebake for 2 min. Then take out.
3. Lay some morzarella cheese on the prebake roll, add *sauteed tofu and shallots, add chopped lettuce and cover again with more morzarella cheese on top. Squeeze some ketchup and bbq sauce on top.
4. Bake until the cheese melted, say about 3-5 min. Serve hot.

* To sautee tofu and shallots, just add little oil on a pan and sprinkle some black pepper. Stir for 2-3 min on medium heat.