• Leyla Hur, as featured in Munaty Cooking

    Leyla Hur, as featured in Munaty Cooking

    "In Hong Kong, everything revolves around food, and it was not different in my family. In my family, each meal was truly an event and that is something I still hold close. Right after we finished one meal, Dad would discuss with us what we would have for our next meal..."

  • About Leyla

    About Leyla

    "Even from my earliest years, I liked to feed people and share my food with others. I have been privileged enough to grow up in Hong Kong, live in Malaysia, Australia, Canada, and now the United States; and I have travelled extensively throughout the world, sampling the delicacies of..."

  • Asian Beef Lettuce Cups (with Vegetarian Alternative)

    Asian Beef Lettuce Cups (with Vegetarian Alternative)

    "In Hong Kong, this is very famous and usually comes when you order Peking Duck. The restaurant will then make three dishes from the duck. You will usually get the skin (Peking Duck) which is served with..."

Sunday, September 12, 2010

Creamed Carrots

I've had a few people ask me for this recipe over the years when they've come for dinner and I've made it with a roast or something. Its really simple to make and pairs really well with any roast or fried chicken, anything really. It is a bit heavy, but oh-so-good.  I actually got the idea from a friends mother many years ago when I visited them in Idaho, but she used parsnips instead of carrots. It works well for both.

1 TBSP butter (or more to taste - its pretty rich)
1 tsp vegetable oil
1 lb carrots, peels and cut into simple rounds
1/2 TBSP brown sugar (or to taste)
Pinch salt (to your taste)
1 cup of half-and-half cream (or you can use heavy cream too for richer)

1. Melt the butter, and add the vegetable oil (this stops the butter from burning)
2. Add the carrots and let "simmer" for a minute or so, then add the brown sugar, salt, and cream. Stir really well.
3. Let cook until the cream thickens and reduces quite a fair bit; you'll definitely have to stir it from time to time


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