Philly Cheese Steak Jaffle

Who’s a Masterchef fan here? In last week’s Tuesday episode (Season 7, Episode 8), the top three contestants (Reynold, Ashleigh and Jessica) had to make jaffles (which is a fancier word for cheese toasties, in my opinion) to win the immunity pin. Are you wondering what was the winning jaffle like? The jaffle that won all three judges heart was named Jaffa Jaffle by Asheligh. The jaffle was filled with ricotta, dark chocolate, pistachio and cardamom. Find her recipe here.

So as always, with my brain running 100 miles per hour like the contestants as well, I tweeted this on Twitter.

Surprisingly, Masterchefau’s Twitter responded: “Mmm sounds like a winning filling!”. I was so excited with that comment, I even shared it on my Instagram and Facebook page straight away! HAHA!

But on the serious note, I actually DID make it. For people who never heard of Philly Cheese Steak Sandwich, it is a classic and iconic sandwich that represents Philadelphia town in America.

Toasted Sandwich

So, I started doing research on how to re-create it as authentic as possible. The type of cheese they use in Philadelphia for the cheese steak is either Cheese Wiz or Provolone- which I did not have in hand. However, I still made a cheese sauce using the only cheese I have in the fridge- Perfect Italiano’s 4 Cheese Melt (romano cheese, cheddar cheese, traditional mozzarella cheese and easy melt mozzarella cheese). This cheese sauce is optional, you can add the shredded or pieces of cheese in between the onions, mushrooms and the steak before you put it in the jaffle maker.

I also froze the piece of steak for 20 minutes so it hardens up a little bit which makes it easier to thinly slice it against the grain (not parallel to the muscle fiber), creating a ‘melt-in-your-mouth’ texture.

Philly Cheese Steak Jaffle

Cost: Around $5-7 Serves: 2


1 rib eye steak (freeze 20 minutes before slicing)
1 medium size onion
1/2 teaspoon of brown sugar
1 teaspoon of balsamic vinegar
1 cup of mushroom (optional)
Cheese of your choice
(preferably a mix of cheddar and old english)
4 pieces of bread
Salt & Pepper
Spreadable butter for the bread

Cheese sauce (optional):
3-4 tablespoons (50g) of melted butter
2 teaspoon of plain flour
1/2 cup of full cream milk
1/2 cup of cheese


Caramelized Onion:
1. Slice or chop onion (depends how you like the texture)
2. Add 1 tablespoon of olive oil and fry onions until slightly brown.
3. Add 1/2 teaspoon of brown sugar, stir.
4. Add 1 teaspoon of balsamic vinegar.
5. Cook until translucent and set aside.

Caramelized Onion

Sautéed Mushroom:
Add 1 teaspoon of oil. Fry the mushrooms until soft.
Add salt and pepper. Taste. Set aside.

Sauteed Mushroom

Cheese Sauce (optional):
1. Melt butter in a pan.
2. Add 2 teaspoon of flour (as a thickening agent) and stir until no lumps.
3. Gradually add 1/2 cup of milk while stirring the mixture.
4. Once it begins to thicken up, add 1/2 cup of cheese (or more).
5. Taste. Add salt if needed.
6. Take off the heat once everything is well combined.

Cheese Sauce

Seared steak:
1. Freeze steak for 20-25 minutes.
2. After 20 minutes, slice the steak as thinly as you can.
3. Add salt and heat a pan with 1 tbsp of oil.
4. Lightly sear the steak in a pan.
4. The steak should still be rare because it will continue
to cook in the jaffle maker.


To assemble:
1. Spread butter on a piece of bread.
2. Place bread with butter side down in the jaffle maker.
3. Pile onion and mushroom on top. Don’t be stingy!
4. Pour cheese sauce on top or place your pieces/shredded cheese on top.
5. Pile steak on top of the cheese.
6. Spread butter on another piece of bread to close the sandwich.
7. Close the jaffle maker and wait patiently for 5 minutes or more.
8. Open and check if the bread is toasted enough.
Serve with a side salad!

Philly Cheese Steak Jaffle
 This was one hell of a good sandwich.

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All images reserved: Eyes of Ed


Easy Homemade Chicken Stock!

The seasons are changing in Australia! Night times are approaching earlier and my winter pajamas are ready to snuggle with me. However, the body have to re-adapt to the change of weather, which makes our immune system more vulnerable. Chicken soup has a long history that we always hear from our friends and families as a home remedy to cure a cold. Whether it can truly help with our block nose and sore throats…I think just the taste and smell of this soup can work its wonders on us. What’s better than a bowl of home comfort food and watch movies on a weekend night?

Home Comfort Chicken Soup
Everyone has their own spin with their chicken soup. I only used a few common and cheap ingredients that you can easily get your hands on at supermarkets. Now I don’t ever want to buy chicken stock again! I didn’t want to chop my vegetables too small because they would all melt into the soup.

Homemade Chicken Stock

Preparation Time: 20 mins Cooking Time: 1 hour Estimated cost: AUS $13


1 whole chicken
4 medium size carrots
4 celery
2 whole corn kernels
2 small size onions
5 garlic cloves
Ingredients for chicken soup


1. Cut chicken into quarters and wash it under tap water.
2. Put chicken into a pot and add water in to cover all chicken pieces.

Blanch chicken
3. Once the water starts boiling, turn off heat and drain the water out.
This method is called Blanching which helps to remove impurities in the chicken.
4. Chop vegetables into chunks.

Vegetables for chicken soup

5. Optional: sauté vegetables in a little olive oil to preserve the colour and develop more flavours.
Pour in the vegetables with the chicken and add water in to cover.
Boil chicken soup
7. When it starts to boil, turn the heat down to a soft simmer.

8. Now the waiting game begins…

1 hour later…

9. Taste the soup and add 1 tablespoon of salt.
10. Use a pair of tongs and carefully take the chicken and vegetables out.
11. You can choose to eat the chicken in whole or use a fork to scrape the meat off.
It should fall out of the bone without you trying!

Shredded Chicken
12. Enjoy the soup by itself or serve with some macaroni!

Chicken Soup

Have fun cooking.

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Roast Chicken with bacon, apple, sage, onion

One of the many things I love cooking about is sharing the food. I love watching and knowing that people enjoys my food. I love the criticisms, because that’s how I can grow and improve with my cooking. Every time I prepare a dish for my food blog, all my housemates tend to help out as well. From stirring ingredients to crushing breadcrumbs with a rolling pin (because our food processor broke, haha) to just watching me cook!

I used to be a person that doesn’t like asking for help as well because I’d like to know that “I can do it”. However, I’ve learnt over time that IT IS OK to ask for help when you really need it! I’ve also learnt that people like to feel that they are useful. I’m just feeling so much gratitude for all the things that I have right now! I’m taking everything as a lesson to build a better me in the future. I hope you all are as well. xx


The original recipe for this roast chicken is from the monthly Coles food magazine (available online for those tech savvy people). I’m a big fan of these free but packed with amazing recipes food magazines! I have ones from 2012 to 2014 just sitting on my kitchen bench. They can be pretty handy when you run out of breakfast/lunch/dinner ideas.


Roast chicken with apple, bacon, sage, onion stuffing

Estimated cost: $15        Serves: 4     Cooking Time: 2 hours

Get yourself some…

1 large chicken (Around 2 kg)
3 rashers of bacon (chopped)
1 medium size Granny Smith green apple (diced)
1 onion (diced)
1 celery stick (diced)
2 cloves of garlic (finely chopped)
3 eggs
1 French Stick (cut into cubes)
80g of butter
1 tbsp of sage
1 3/4 cups of chicken stock
sweet potato fries to serve


1. Pre-heat oven to 200°C, fan forced.
2. Fry bacon over medium high heat until it becomes crispy.
Add butter (leaving some for the chicken), apple, onion, celery, garlic and sage.
Cook until the vegetables are soft. Let it sit aside and cool.


3. Toast bread cubes in the oven until slightly turns golden (around 5 mins).
4. Process the bread into a food processor for fine breadcrumbs.


 5. Transfer the bacon & vegetables into the breadcrumbs and mix til combined.


6. Whisk chicken stock and eggs in a seperate bowl and fold into the mixture. Season with salt and pepper.


7. Wash chicken under tap water and towel dry.
8. Fill the main cavity of the chicken with stuffing but not too packed.
9. Carefully open up the skin with your fingers and loosen up the skin so you can stuff butter underneath.
10. Season the bird with some extra butter on top with salt and pepper.


11. Tie the legs together with a kitchen string and in the oven it goes!
12. For the remaining stuffing, put it in a sepearte baking dish (I used a muffin tin) and wrap it with foil.
13. After the chicken has been in the oven for 20 mins, place the stuffing dish in the oven as well.


14. Roast the chicken and stuffing for another 50 mins or until the thickest part of the chicken thigh reach up to 75°C.
15. Remove the chicken and let it rest for another 10 mins.
16. Meanwhile, check the stuffing dish, unwrap the foil and let it bake til it is crispy on top.


 17. Carve the chicken alongside with some stuffing.

Enjoy and serve with some roast vegetables!

Photo credits: Eyes of Ed

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Who’s been staying up to watch the World Cup? I don’t know much about football, so I decided to make a Brazilian dish to make up for my lack of football knowledge. Who doesn’t want a bowl of snacks, or even better, a hearty Brazilian fish stew (like the one I cooked) while they watch the World Cup? I’ve been studying for my exams lately as well, but I promised myself to update Alchemic Feed at least once a week!


A bit history of this dish- Moqueca is a very popular and traditional seafood dish from Brazil. It is originally from the northeastern state of Bahia, one of the 26 states in Brazil! This Brazilian cuisine is packed with flavours and I highly recommend it! YUM!




500g/2 fillets of Basa fish
250g of prawns
1 green capsicums, sliced
1 red capsicums, sliced
3 tomatoes, chopped
1 onion, chopped
4 garlic cloves, minced
1/2 cup fresh coriander, chopped and extra for garnish
1 lime
1 ginger, minced
2 chilies (optional)
1 cup coconut milk
2 cup chicken stock
2 tablespoons of tomato paste
salt & pepper
2 tablespoons of olive oil
steamed rice, to serve

What’s next?

Marinate the fish and prawns for 30 minutes as follows: 

1. Wash the fish and pat dry with paper towel. Cut into chunks.

2. Cut the prawns, tail intact, peel the shells off and deveined (EW). Wash the prawns and pat dry.


3. Marinate the fish and prawns with half onion, ginger, garlic, lime and half of the coriander. Add olive oil, salt & pepper, toss and set aside for 30 minutes.

4. Fry onion, garlic and green capsicum, red capsicum until soft.

5. Add the chicken stock and bring to boil. Add coconut milk and tomato paste, turn down the heat and let it simmer.

6. Add fish and cook for 4- 5 minutes. Add prawns and tomatoes in last because prawns cook faster than fish and you don’t want them to be tough and dry (around 3 minutes)!

7. Turn heat off. Add the other half of the lime and coriander on top.



Photo credit: Eyes of Ed

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I’ve always wanted my own food blog but this little voice inside kept reminding me that ‘I’m not good enough’, ‘I’m not ready’, ‘My food is not THAT good’, ‘Lots of people are better than me’, ‘I don’t follow recipes’, and ‘I don’t know the proper skills and methods!’ etc etc. These excuses have pushed me back over and over again, and today, I JUST DID IT. One of the biggest and hardest step in achieving your goal- “JUST.DO.IT.”

Alchemic feed – discovering methods and transforming common substances with little value into a substance of great value. My attitude of cooking: Do it your way. I research recipes online all the time but I never 100% follow the original recipe (unless it’s baking)! I like cooking more than baking sweets and it’s really not that complicated. Keeping it short and simple, my way is not the best way, nor professional at all, but it still works. I’m keen to learn more from anyone! I accept any criticisms that will help me grow. Here it goes…




 Original recipe: Kittencal’s Italian Melt-In-Your-Mouth Meatballs

Get yourself some…

500g/ 1 pack of ground beef mince
2 blocks of frozen spinach (thawed or use microwave to defrost)
1/2 onion (finely chopped)
1 large egg

1/2 cup finely grated tasty cheese
1/3 cup panko breadcrumbs
1 teaspoon garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 cup milk (adjust accordingly)
 tomato sauce

What’s next? 

Mix all ingredients together in a bowl.

Shape meatballs into a golf ball size.

Pour olive oil into saucepan and brown the sides of the meatballs.

Pour sauce in and let it simmer for 10 – 15 mins.

Servce with pasta, rice, bread, whatever you like!

Servings: 16 balls, 2 – 3 ppl.


1. The onions were a bit chunky so I’ll definitely chop them more finely next time!
2. I didn’t add any herbs such as parsley and oregano because I didn’t have any at home but they still taste as good without them :).

IMG_0221All photo credit: Eyes of Ed


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