Sunday, November 16, 2008

Caramel Popcorn

This snack is one of Thomas' greatest weaknesses. Great for movie nights.

1 pkt of popcorn
5 tbs golden syrup
6 tbs sugar
1/2 pkt almonds
2 tbs flower honey

1. Pop the popcorn in the microwave. Lay on a flat baking tray afterwards.
2. Pour syrup, sugar, almonds and honey on top.
3. Bake for ten mins until sugar has caramelized.
4. Pour into a big bowl and mix it up thoroughly.
5. Serve hot with in all of its crunchy, mushy goodness.

Cheese and Leek Soup

This soup is one of the ultimate comfort foods. The first time I tried this dish was during a dinner party at a friend's house- her name is Herdis. She told me that she got the recipe from the Karoline's Kokken series. I was given the English version of Karoline's Kokken by my mother-in-law and I looked up this recipe on it.

1 leek
1 onion
3 cups water
1/2 stk of butter
1/2 pkt of cream cheese
salt and pepper

1. Heat butter in pot and fry leek and onion until soft.
2. Add the water and boil until vegetables have softened.
3. Blend the soup until smooth and return to pot.
4. Add cream cheese, salt and pepper. Serve.

Beehoon Goreng (Malay style)

Today I made a traditional Singaporean/Malaysian/Indonesian breakfast known as beehoon goreng. It is similar to Mee Goreng- just that bee hoon is used instead of thick yellow noodles. I made a very simple vegetarian version for my breakfast.

Dried thin rice noodles (bee hoon)
1 tomato
1 egg
2 chillis
1 onion
1 clove garlic
1/2 cucumber sliced
3 tbs tomato ketchup
1 tbs light soya sauce
1 tsp seasoning
salt and pepper

1. Blend chillis with onion and garlic to make your 'rempah' (paste).
2. Heat oil and fry the paste until fragrant.
3. Add 2 cups of water and dried noodles and cook until noodles are soft and water dries up. Add the sliced tomato and fry.
4. Add ketchup, soya sauce, seasoning, salt and pepper and mix thoroughly.
5. Push noodles to the side of the work and break an egg into the space. Scramble it slightly before mixing up with the rest of the noodles. Serve with sliced cucumbers topped with a 1 tbs of tomato sauce.

Additional ingredients that you can add to this dish:
1. prawns/meat
2. beansprouts
3. kangkong (asian leafy vegetable)

Friday, November 07, 2008

Fish Noodle Soup

This Japanese inspired noodle soup is very comforting on cold winter afternoons.

1 fillet of fish- deboned
1 pack of dried egg noodles
2 slices of seaweed
1 thumbsized cube ginger
1 clove garlic
1 red chilli- sliced
sprigs of brocolli
1 tbs light soya sauce
1 tbs dark soya sauce
1/2 tsp sesame oil
salt and white pepper

1. Heat water and add ginger and garlic. Simmer for 30 mins.
2. Add chilli, brocolli and fish. Boil until fish begins to flake.
3. Season with soya sauce, sesame oil and salt.
4. Add egg noodles. Cook until the egg noodles have fully softened.
5. Add the dried seaweed and cook for 5 mins.
6. Serve with a sprinkle of white pepper on top.

Sunday, October 05, 2008

Fried Bee Hoon with prawns (chinese style)

I have found a very quick and easy way to make fried bee hoon for breakfast. Bee Hoon is a dried rice noodle that is very popular as a breakfast dish in Singapore.

1 clove garlic
1 cup prawns
1/2 pkt of bee hoon
2 tbs dark soya sauce

1. Heat oil in wok and fry garlic until fragrant. Add 1 cup water and pour in prawns, bee hoon and seasonings. Cook until water has dried up and noodles are soft. Serve.

Thursday, October 02, 2008

Rice and Carrots

This rice and carrot recipe is a really tasty accompaniment to a main course.

3 minced carrots
3 cups rice
5 cups chicken broth
3 tbs butter

1. Heat butter and fry carrots until softened.
2. Add rice and stir fry for 5 mins
3. Add chicken stock and leave to boil until rice is cooked.

Thursday, September 18, 2008

Breaded Fish

Making your own breaded fish is definitely far tastier than buying them. And its simple to make too.

2 cups breadcrumbs (just crumble old bread up with your fingertips)
1 tsp dried dill
1 tsp lemon salt
1 egg
4 pieces fish

1. Mix up breadcrumbs, dill and lemon salt.
2. Dip fish in egg and then place onto breadcrumbs.
3. Pan fry. Serve hot.

Saturday, September 06, 2008

Pad Thai

I think I have very nearly perfected my pad thai recipe. I posted a pad thai recipe on this blog around a year ago. I have made so many different versions of pad thai since then- and I am sharing my best version, by far.

Thai flat rice noodles (1/2 pkt)
200 g beansprouts
1 clove garlic
1 square of fried tofu (you can get this at the Asian shop)
3 tbs fish sauce
1 tbs dark soya sauce
1 tbs white vinegar
1 tbs sugar
1 tsp salt
50 g ground peanut
1 tbs chilli flakes
1/2 lime

1. Heat oil and fry garlic until brown.
2. Add 2 cups of water and then add the dried rice noodle.
3. Cook until softened. Add beansprouts, tofu and seasonings.
4. Add chopped coriander. Keep stir frying on high heat.
5. Serve with ground peanuts, dried chilli flakes and a lime garnish.

Yellow Thai Curry Paste

There are all sorts of Thai curries- yellow, green, mussaman, red..the list goes on. Today, I worked on making yellow curry paste to keep in the freezer. The secret of a good curry lies in its paste.

3 red chillis
1 stalk lemongrass
1 onion
1 clove garlic
1 thumbsized piece of ginger
1/2 tsp coriander seeds
1 tsp coriander powder
2 tbs garam masala powder (Indian)
1 tsp salt

1. Heat oil in pan and roast sliced onion, garlic and ginger until soft and fragrant. Set aside to cool.
2. Mince all the ingredients including the roasted vegetables with 1 tbs water.
You can keep this paste for one week in the normal refrigerator or freeze it.
To make a curry:
1. Heat 2 tbs of curry paste in pot and fry until fragrant.
2. Add 1/2 cup of water.
3. Add meat, potatoes and any other vegetables you desire.
4. After meat is cooked and vegetables are softened, add 1 can of coconut milk.
5. Serve hot.

Thursday, August 28, 2008

Corn Fritters

I think its becoming noticeable that I am currently practising making Thai street food in my kitchen. These are corn fritters- a savoury snack that is very easy to prepare.

1 can of corn kernels
2 tsp flour
1 egg
2 tsp ground garlic
salt and pepper.

1. Mix all the ingredients together.
2. Use a spoon to gather parts of the mixture into balls and gently lower into hot oil. Fry at high heat until fritters are formed.
3. The mixture falls apart very easily so the skill is in lowering the mixture balls carefully into the oil.
4. Serve with chilli sauce. In this case, I served it with a drizzle of honey around the plate because I like the savoury sweet combination.

Fried Bread Squares

This is a Thai recipe for fried bread squares. It can be served as a starter dish. I baked these squares instead of frying them for a healthier option. It tastes pretty much the same, fried or baked.

50 g minced pork
2 stalks coriander
1/2 red chilli
1 garlic bulb
1 tbs soya sauce
salt and pepper
6 slices of bread
1 egg

1. Pound coriander and garlic until it turns into a paste (with an Asian mortar and pestle)
2. Add to minced pork. Add sliced chilli. Season with soya sauce, salt and pepper.
3. Slice bread into triangles. Spread the minced pork mixture thinly on it.
4. Coat bread with beaten egg.
5. Heat oil and fry bread with the meat face-down. (or you can bake it like i did)

Tuesday, August 26, 2008

Thai Banana Fritters

I made some snack food for tea time- Thai banana fritters. There is a Malaysian version called 'goreng pisang' as well. It can be eaten as a snack, or you can serve it as a dessert with ice-cream on the side. You can always find a street-side stall in Asia selling banana fritters, fresh off a hot wok.

5 bananas (sliced lengthwise)
3/4 cup rice flour
1/4 cup tapioca flour
1/4 cup sesame seeds
1 tsp salt
2 tbs sugar
1 cup water

1. Mix flour, sesame seeds, salt, sugar and water together. Make sure the batter is lump free.
2. Dip bananas into the batter before deep frying.
3. Serve while its hot.

Monday, August 25, 2008

Vegetable and Lentil Stew

I made an Indian inspired lentil stew today with loads of fresh vegetables.
1/2 aubergine
1 white onion (sliced)
2 tomatoes chopped
2 carrots chopped
1 cube ginger (diced)
1/2 cup red lentils
1 tsp tumeric powder
1/2 pkt coconut cream
salt and pepper

1. Heat oil and fry onion and ginger until fragrant.
2. Add 2 cups of water. Then add lentils and vegetables.
3. Simmer for 20 mins until veggies and lentils are soft.
4. Add spices and seasonings.
5. Turn off heat and add coconut cream.
6. Serve with rice

Tuesday, August 19, 2008

Carrot and Tomato Soup

I made this really satisfyingly tasty soup for lunch today.

4 carrots
1 white onion
2 tomatoes
1 stalk spring onion
1/2 tsp ginger powder (or a cube of ginger)
2 tbs plain white yogurt
salt and pepper
sprinkle of dried herbs

1. Place vegetables in a pot in boil until soft. I wanted a chunky texture so I boiled them until partially cooked (for 25 mins).
2. Place broth and cooked veggies in blender. Blend for 2 mins by pulsing at regular intervals.
3. Place blended vegetable broth into pot, add seasonings.
4. Turn off heat and put in yogurt when soup is slightly cooler (after 5 mins)
5. Serve with sprinkle of dried herbs on top- I used some dill.

Wednesday, July 02, 2008

Gingernut Biscuits

Baking can be very therapeutic. I was feeling a little tired this evening, so I decided to bake these delicious gingernut biscuits.

100 g butter
100 g brown sugar
1 tbs honey
1 tsp ground ginger
1 tsp all spice
50g ground peanuts
150 g self raising flour

1. Melt butter, sugar and honey in a bowl on top of a boiling pot of water.
2. Sieve flour. Add ground ginger, all spice and peanuts.
3. Leave the butter mixture to cool for 5 mins before adding to the dry ingredients.
4. Shape the mixture into balls and then flatten with fork on baking tray.
5. Bake in moderate oven (160 degrees), middle shelf for 20 mins.

Monday, June 30, 2008

Mee Goreng

This is 'Mamak style Mee Goreng' - a popular style of fried noodles in Singapore and Malaysia. I had to use spaghetti instead of the yellow noodles, but it did the job!

1/2 pkt of spaghetti (break it in halves and boil)

Sambal paste:
2 chillis
1/2 onion
1/2 clove garlic
1 thumb sized piece of ginger
- Grind up in mincer

2 eggs
3 sprigs coriander chopped
1/2 cup beansprouts
3 tbs tomato sauce
1 tbs chilli sauce
1 tbs soya sauce

1. Heat oil and fry sambal paste.
2. Add beansprouts and fry until softened.
3. Add noodles and stir under high heat.
4. Add tomato sauce, chilli sauce and soya sauce.
5. Fry until dry- and then add eggs. Move noodles against the side of the wok and break eggs in the middle. Cook until scrambled. Then mix up with the rest of the noodles.
6. Add coriander. Cook for another 5 mins. Then remove and serve.

Note: Tastes very good with shrimps and meat. I just happened to make a vegetarian version.

Sunday, June 15, 2008


Homemade hummus is absolutely delicious!

1 can of chickpeas in brine
1 tbs tahini (sesame paste)
1/2 lemon- juice
2 garlic cloves
3 tbs extra virgin olive oil

1. Mash all the ingredients in a food processor.
2. Place in bowl- add an extra dollop of olive oil and paprika
3. To be eaten with Turkish bread (which we purchased at the Middle Eastern shop)
Note: I added some extra chickpeas on the top because I like a chunky texture.

Monday, June 02, 2008

Fried Rice

I know I have showcased a fried rice recipe on this blog before- but I wanted to do another one to show how versatile this dish can be in finishing up leftover food. I had all sorts of bits and pieces in my fridge that I had to clear out before it went bad. So I made a delicious fried rice.
2 cups cooked rice
1/2 capsicum
2 tbs corn
1/2 can tuna
french parsley
1/2 tsp light soya sauce
salt and pepper
1 egg

1. Heat oil and fry capsicum. Always fry the hard veggies first, like onions, garlic, brocolli, etc
2. Add rice. Stir to break up pieces. Add corn and tuna. Make sure the wok is on high heat. Work quickly in cooking up the rice. Add soya sauce and seasonings.
3. Push rice to the side of the wok and fry egg. Mash up with the end of a spatula. Mix with the rest of the rice.
4. Add french parsley and cook for 2 more minutes. Serve.

Sunday, June 01, 2008

Sexy Salad

Along the lines of Jamie Oliver's 'Easiest, Sexiest Salad', I have my own version of a sexy salad. Its sweet, its salty and slight bitter all at the same time.

Italian salad leaves
Italian plum tomatoes
1/2 tsp balsamic vinegar
1/2 tsp flower honey

1. Mix it up and there you go. The best mix of flavours I have done up in a salad so far.

Monday, May 05, 2008

The Perfect Omelette

There are so many variations when it come to omelettes so I thought to put down the recipe for what I consider to be the perfect omelette.
- 1/2 red chilli (chopped in very fine pieces)
- 1/4 red onion (chopped finely)
- 1 tbs grated cheddar cheese
- 2 eggs
- salt

1. Mix chilli, onion and eggs together.
2. Pour egg mixture on a hot pan. Sprinkle cheese on it and allow it melt slightly before folding the egg.
3. Season with salt.
4. By folding the egg, you get a slightly crisp egg texture on the outside and a soft melted cheesy inside. Perfect.

Friday, April 18, 2008

Roti John

Today I made 'Roti John' which means 'John's bread'. It was the creative invention of a Malay coffeeshop owner to combine french baguette and an Asian topping for the palates of the early European settlers in Singapore.
2 French baguettes
Minced beef
1 onion
1 garlic
1 tbs garam masala
4 eggs

1 tbs chilli sauce
1 tbs tomato sauce
1 tbs water

1. Heat oil and fry onion and garlic until soft. Add minced meat and cook for twenty minutes. Add garam masala. Set aside.
2. Beat up eggs and pour over the meat mixture.
3. Slice up baguettes. Pour the egg and meat mixture on it.
4. Fry baguettes with the meat-side down.
5. Serve with sauce.

Saturday, April 12, 2008

Pasta Salad

It is so easy to make a pasta salad and at the same time, it really tastes very good.

1 red onion
Feta Cheese
Turkey ham
2 pineapple rings
1 tbs oregano
1 tbs tomato paste
salt and pepper

1. Boil spaghetti. When cooked, just pour into a bowl and add the rest of the ingredients and mix it up.
2. Serve. Best thing is that it can be eaten cold, so you can put the remainder in the fridge and snack on it anytime.

Sunday, February 03, 2008

Masala Tea (Indian Chai)

First you need very good masala spices. My mother grounded up cloves, cardamoms, cinnamons and various other spices, which she sent over to Denmark. It smells very good. Thomas cant seem to keep his nose out of the jar.

and you need good old fashioned condensed milk which you can only buy from Asian shop and Bazaar Vest.
cloves, cardamom, cinnamon (ground up)
3 bags black tea
2 tbs condensed milk
1. Heat water in pot with tea and spices. When boiling, add condensed milk.
2. Strain into a sieve.
3. Serve


Murtabak cooking beautifully on the pan.

The finished product.

What's a good murtabak without curry?
The recipe can be found at:

Thursday, January 31, 2008

Fried Pork Chop and Pasta

This is comfort food at its ultimate.
Pork Chop

2 pork chops
1 egg
plain potato chips- crushed by hand

1. Soak pork chops in egg and then in the potato chips. You dont need salt or pepper as the chips have that already added.
2. Bake in hot oven -200 degrees.


1 clove garlic
cherry tomatoes
Madlavning flode (18%)
1 slice cheese
salt and pepper

1. Bring pasta to a boil.
2. Meanwhile, heat oil and fry up garlic. Add mushrooms and tomatoes. When the vegetables have softened, add madlavning flode, cheese and seasonings.
3. Mix up with pasta.
Place both pork chop and pasta on plate and serve! Delicious.

Sunday, January 20, 2008

Chinese stir-fried pork and vegetables

I think that over time, it was inevitable that I should use Danish food items in creating Asian food. I guess its a fusion, so to speak. This particular fusion food came out very successfully.
2 slabs of pork (cubed)
1 onion (sliced)
brocolli, carrots and cauliflower (sliced)
1 tbs dark soya sauce
1 tbs light soya sauce
1 tsp sesame oil
1 tsb oyster sauce
3 tbs madlavning flode (18%)
1/2 tsp cornflour

1. Cube pork and marinate with 1/2 tsp of the following- oyster sauce, soya sauce, sesame oil and salt.
2. Heat oil in a wok and fry onion till softened. Add pork and fry well.
3. Add vegetables after 15 mins.
4. When vegetables have softened, add oyster sauce, soya sauces, sesame oil, salt and pepper.
5. Add madlavnings flode.
6. Mix cornflour with a little water and add the mixture to the sauce to thicken it.
7. Serve with rice.