Monday, December 17, 2012

Chicken Noodle Soup

This is deliciously soothing on a cold winters day. The soup is an explosion of flavours- sourness from chilli dipped vinegar, sweetness from a sprinkle of sugar, acidic from the lime juice and hot from the chilli flakes- coupled with the fragrance of lemongrass and kaffir lime leaves from the broth. I made this on my slow cooker but you can do the same with a pot.

Ingredients:
1 whole chicken with bones intact
3 carrots chopped
8 kaffir lime leaves
5 cloves garlic
1 cm piece of ginger sliced
1 lemongrass sliced (just use the end part and discard the stalk)
salt to taste

1. Cook chicken with the above ingredients- I slow cooked for more than a day or you can choose to simmer in a pot for half a day.

Noodles: I used rice vermicelli which I soaked in hot water until softened and then ran cold water through it before draining and setting aside.
I also soaked beansprouts in the hot water together with the noodles.

Condiments:
red chilli padi sliced up with 5 tbs of white vinegar
1 tsp sugar
1 tsp lime juice
1 tsp fish sauce
1 tsp light soya sauce
1/2 tsp chilli flakes

1. Assemble by placing noodles and beansprouts at the bottom of the bowl.
2. Top with the hot chicken broth.
3. Garnish with condiments.

Tuesday, December 04, 2012

Thai Yellow Curry Soup with Butternut Squash

This is so comforting on a winter's morning.

Ingredients:
2.5 tsp yellow curry paste (you can find the recipe for homemade curry paste on the archives or you can use store bought paste)
100 g tiger prawns
5 brown mushrooms chopped
2 spring onions chopped
1 chilli padi diced
150 ml coconut milk
handful of beansprouts
1 tomato
1/4 butternut squash blended
juice of 1 lime
1 tbs fish sauce
1 tbs sugar
salt to taste

1. Heat oil and fry curry paste until fragrant. Add 1 cup of water.
2. Add the vegetables and simmer until cooked. Add prawns
3. Add the butternut squash to thicken soup.
4. Add the seasonings.
5. Add the coconut milk in the end to thicken. Serve.

Thursday, November 22, 2012

Barbeque Sesame Chicken Drumlets and Wings

I made this using my homemade barbeque sauce (recipe for the sauce can be found in the archives). I simply baked the chicken wings and drumlets- and then mixed it up with barbeque sauce and sesame seeds and then baked again for another 5 mins. Deliciously sticky and good.

Saturday, November 17, 2012

Nasi Lemak

Nasi Lemak is a common meal back home- fragrant coconut rice, fried anchoves, fried egg, cucumbers and sambal- in this case, I made a prawn sambal.

For the rice:
1. Boil 2 cups of rice with 1 cup coconut milk and 2 cups of water. Add a pinch of salt and a pandan leaf if you have it.

For the prawn sambal:
8-10 dried chillies (soaked in hot water)
1/2 cup tamarind paste (use 1 tbs tamarind to dilute in half cup water)
1 onion
4 cloves garlic
2 tbs sugar
prawns
1/2 tsp belachan
salt to taste

1. Blend dried chillies, onion, garlic and belachan.
2. Heat oil and fry the paste until oil rises to the top.
3. Add the prawns and cook.
4. Add sugar and salt to taste. If the mixture is too spicy, you can add more sugar.
5. Serve with coconut rice.

Other accompaniments:
Fried Anchovies
Fried Egg
Cucumbers
You can also add roasted peanuts

Thursday, November 08, 2012

Wok Fried Noodles

So I said I wanted to re-invent the Japchae, and almost called this Paula's Re-invented Japchae but who was I kidding?- this bore no resemblance to Japchae. I woke up this morning wanting to make a delicious stir fry noodle packet for friends living here who are feeling a little homesick. I decided to incorporate Chinese and Thai elements to this noodle dish- the two cultures that I have been most influenced by in my cooking.

Ingredients:
5 cloves of garlic minced
8 shiitake mushrooms boiled and chopped
1 green chilli shredded
1 leek chopped
1/2 carrot sliced into sticks
1/2 packet of flat glass noodles
100 g small prawns
2 tbs soya sauce
1 tbs fish sauce
1 tsp sesame oil
juice of half a lime
salt and pepper to taste

1. Heat oil in wok and fry garlic until fragrant.
2. Add the chilli and shiitake mushrooms and continue frying.
3. Add the leeks and carrots.
4. Add prawns.
5. In the meantime, soak the glass noodles in warm water until softened and drain. Add to the wok and continue stir frying under high heat.
6. Add the condiments and stir fry for ten mins.
7. Add the lime juice at the end. Serve. (or pack, in my case :))

Tuesday, October 30, 2012

I periodically make large batches of cookie dough to freeze and then take them out when I feel like baking fresh cookies. Its so much better than relying on supermarket cookie packets for your cookie fix. Here is frozen chocolate chip cookie dough waiting to be placed in the oven.

Wednesday, October 24, 2012

Char Kway Teow

This is a Singapore favourite and I decided to try and make it with fresh fettucine noodles since I am unable to get fresh kway teow noodles here. It made for a good subsitute, but I plan to try and make my own kway teow from scratch in the future. This is not the full version of char kway teow- it doesnt include the cockles, lard and chinese sausage- but rather a simple' fry up' with pork and beansprouts- more suited if you have some ingredients in the fridge you want to finish up. Other things you can add in this char kway teow 'fry up' is scallions and prawns.

Ingredients
200 g fresh fettucine noodles
100 g pork sliced thinly
1 head garlic chopped
100 g beansprouts
2 tbs kecap manis
1 tbs dark soya sauce
1 tbs light soya sauce
3 chilli padi
1/2 tsp salt
1/4 lime wedge to serve

1. Heat 1 tbs peanut oil and fry garlic
2. Add pork and fry under high heat.
3. Add the beansprouts when pork is cooked.
4. Boil fettucine noodles until al-dente and set aside in the meantime. Add to the wok when beansprouts are fully cooked.
5. Add the condiments and continue fry under high heat until the noodles are seared.
6. Serve hot with a lime wedge.

Thai Red Curry Chicken with Butternut Squash

This is the curry I made with the homemade paste I whipped up on Saturday. I got the idea of adding butternut squash from a Nigella recipe posted online. It complemented the red curry beautifully- adding a sweet taste to the heat and sourness of the curry.

Ingredients:
3 tbs homemade red curry paste
200 g chicken cubed
2 potatoes cubed
6 sugar snap peas
1 carrot chopped
1/4 piece of butternut squash chopped
1/2 can of coconut milk
1.5 tbs fish sauce
juice of half lime
pinch of salt

1. Heat oil and fry curry paste until fragrant.
2. Add chicken and stir up.
3. Add half cup of water, potatoes, carrots and butternut squash. Simmer for 20 mins.
4. Add the condiments. Simmer for another 5 mins before adding the coconut milk.
5. Serve with rice.