FollowSherilyn doesn’t cook and bake as much now than she did during the MCO months. However, she still tries to cook every other day, in between online classes. She loves trying out new recipes, especially Korean and Japanese cuisines. We’re all happy to be her guinea pigs. But all these new dishes will soon start…
All posts in Sherilyn
Homemade Korean Fare (Saturday, 6 March 2021)
Sherilyn whipped up some yummy Korean fare for lunch and dinner today:Tteokbokki or spicy stir-fried Korean rice cakes for lunch, all made from scratch. This is not my kind of meal as I don’t like starchy food, so she added hard boiled eggs and ‘foo pei’ for me. For dinner, she cooked ttukbaegi bulgogi (stewed…
MCO Day 218 ~ Wednesday, 13 January 2021
On our 1st day of MCO 2.0 today, Sherilyn was in the mood to go Japanese. She’d thawed some salmon yesterday to make sushi but she didn’t get to do it coz we had some extra Nasi Kerabu from hubby’s shop. Lunch menu today: 1. Sushi with oven grilled teriyaki salmon, homemade tamagoyaki and kyuri…
CMCO Day 215 ~ Sunday, 10 January 2021
Everyone is waiting with bated breath for our PM to announce tomorrow whether the country will go into MCO 2.0 to bring down the Covid19 infection rate. Many people have predicted that it will be another lockdown. For us, it does not matter anymore whether it’s MCO or CMCO or CMCO with tightened SOPs. Hubby’s…
CMCO Day 203, 29 Dec 2020 ~ Sherilyn Made Japanese Nama Chocolate
Sherilyn made Japanese Nama chocolate / chocolate truffles today. One would think that it’s a tedious and laborious process but no, it’s very simple and fast compared to her other bakes. She made her very first chocolate truffles a couple of weeks ago using Milo and condensed milk for her friend’s birthday. It was chocolicious!!…
27 Dec 2020 ~ Donation To Stepping Stones Living Centre by The Girls
When Sherilyn won RM500 in cash as 3rd prize in an online talent competition organized by an international school in May this year, the principal of the school asked her via Zoom how she’d like to spend the money. Sherilyn told him that she would use part of the winning to donate to a charitable…
CMCO Day 188 ~ Monday, 14 Dec 2020
This is our dinner today crafted by our teenage chef: 1. Butter poached salmon with homemade Aioli sauce and wakame salad 2. Japanese tofu salad 3. Grilled mackeral with Chef S’ homemade teriyaki sauce 4. Onion omelette 5. Blanched broccoli Dish #4 and #5 were prepped by the mil. Today’s dinner is slightly costlier than…
3 December 2020 Dinner ~ Keto Lasagna
As we had a very costly abalone hot pot dinner last night coz the in-house chef opened our expensive can of extra large abalone without asking my permission, I told her we’re going to have cheap vegan dinners for the next few days to counter-balance our budget ? So chef Sherilyn cooked a meat-free lasagna from…
RMCO Day 175 ~Tuesday, 1 December 2020 (Thai Green Curry and Chili Garlic Tofu Bites)
It’s Thai fare for dinner on the first day of December! And we’re again happy guinea pigs to Chef Sherilyn’ new dishes ~ Thai green curry made from scratch and Chili Garlic Tofu Bites. An inexpensive dinner yet seriously yummy and impressive! Looking like a traditional Thai cook – pounding the fresh spices on the…
Dinner ~ Saturday, 28 November 2020
Our teenage chef cooked a big pot of kimchi soup that was so spicy that everyone was left gasping, breathless, dribbling with goo and gulping down cups of cool water ? . I went grocery shopping with Sherilyn yesterday morning and she chose a new brand of chili powder, which she didn’t think was so hot! …
Home-cooked Korean Dinner ~ Thursday, 26 November 2020
It’s Korean for dinner again, by Chef Sherilyn! This time she cooked Bulgogi pork and pork ribs, kimchi soup, black fungus salad, home-made kimchi and home-made pickled radish. The last two dishes were prepped a couple of weeks ago. The pork and pork ribs were marinated with fresh pear and kiwi juice, red onions, scallions,…
Dabbling In Latte Making
Besides playing masak-masak throughout the MCO, Sherilyn is now honing her latte making skill. She’s been experimenting with frothy latte with latte art the past few days because I happened to buy a new brand of fresh milk (Milky Hokkaido full cream milk) and it’s suitable for baristas. I would say that her different…
Tonkatsu And Hiyayakko Tofu
Our teenage chef dished out Tonkatsu and chicken katsu with Japanese curry for dinner on our Monday. There’s also a side of Hiyayakko tofu (Japanese chilled tofu) and deep fried wakame. Our dinner was super oishī! Everything that Sherilyn dished out that night was superb and comparable with the ones from the expensive Japanese restaurants that…
CMCO Day 158 ~ Saturday, 14 November 2020 (Homemade Chicken and Pork Roulade with Ajvar)
We’re happy guinea pigs again today ?. Our teenage chef tried two new recipes for lunch – chicken and pork roulade and Ajvar (Serbian Roasted Red Bell Pepper Sauce) to go with the roulade. The stuffing for the chicken and pork roulade is sauteed minced King Trumpet mushrooms with garlic and champagne. Everyone thoroughly enjoyed…
CMCO Day 146 ~ Monday, 2 November 2020
Today’s lunch had a little drama to it when Sherilyn made hand-pulled Biang Biang Shaanxi noodles and tomato eggs. Part way through cooking the noodles, the smoke detector alarm in the kitchen was triggered. This girl had heated up a pot at high heat with oil in it and it produced a lot of smoke…
Our Talented Teenage Chef
Alycia and I realized that our dear in-house chef has a special preference when it comes to cooking. She seems to really enjoy making sushi/Gimbap and egg rolls. And everything Korean and Japanese! With whatever she can find in the fridge, she has the Midas touch to transform all the ingredients into some very appetizing and…