Monday, December 31, 2012

English Christmas Cake

I got this recipe from my woman's foodie group and it turned out to be quite a hit for Christmas eve- we had this with coffee in the mid-afternoon next to the fireplace. The aroma of the mixed fruits, orange and lemon zest in this cake was a heady one. I would definitely recommend this for a festive season- there is something so celebratory about a rich concoction of fruits and nuts in a cake.

250g butter
200g sugar
4 eggs
300g white flour
100g grated orange skin
100g grated lemon zest
2 tsp baking powder
100g raisins
100g sukat
100g red cocktail berries
200g chopped almonds
2 tbs icing sugar

1. Cream butter and sugar
2. Add in egg a little at a time until well combined
3. Mix flour with the grated lemon zest, orange skin, raisins, sukat, red berries and almonds
4. Fold the flour into the butter mixture.
5. Pour the combined mixture into a cake tin and bake at 150 degrees for 75 mins.
6. Serve with a sprinkling of icing sugar poured through a sieve.

Monday, December 17, 2012


And his talented wife produced this hummus to be eaten with the moroccan bread. The recipe for the hummus can be found in the archives.

Moroccan Bread

My very talented husband also produced this delicious moroccan bread baked with nigella seeds and sesame seeds.

Christmas Fudge

Its Christmas season and Thomas has whipped up these gorgeous cubes of fudge that simply melt in the mouth. Its a combination of condensed milk boiled with white chocolate, brown sugar and vanilla.

Thai Inspired 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.

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.

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.

Thursday, December 06, 2012

This week's breakfast beehoon was a medley of small prawns, shiitake mushrooms and beansprouts. Always satisfying.

Tuesday, December 04, 2012

Thai Yellow Curry Soup with Butternut Squash

I made this for a Christmas potluck held at my home this afternoon for my mothers group. The ladies liked it so much that they urged me to put the recipe up on the food blog, so here goes:

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.

Friday, November 30, 2012

Fried Egg Noodles

This was my breakfast this morning- egg noodles stir fried with beans, chilli and garlic. I made the whole thing on a pot instead of stir-frying in a wok- by boiling the noodles in the pot first before draining and setting aside- and then cooking up the vegetables and making a sauce in the pot which is boiled until thickened before adding the noodles for a quick stir fry.

1 plate egg noodles
handful of green beans chopped
4 cloves garlic chopped
half red chilli chopped
1 tbs oyster sauce
1 tbs soya sauce
1 tbs ketchup
splash of sesame oil
juice of 1/4 lime
salt to taste

1. Boil egg noodles in a pot. Drain and set aside.
2. Dry the pot and heat oil to fry garlic.
3. Add the beans and chilli and fry. Add a small amount of water and then add the condiments and lime juice. Taste the sauce to see if you like it and adjust accordingly. Let it boil up until it thickens and the beans are cooked through. Then add the noodles and do a quick stir fry before serving.

Thursday, November 22, 2012

Barbeque Sesame Chicken Drumlets and Wings

I made this for a Diwali party recently 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.

Sunday, November 18, 2012

Creamy Chicken Fettucine with Chanterelle Mushrooms

This was more for my husband than  me- he loves cream based pastas filled with meat and cheese for the winter season. I tend to go for my Asian brothy noodle dishes. I made my usual creamy chicken fettucine for him but decided to add some chanterelle mushrooms that I bought dried at the supermarket. It gave the pasta a woody, buttery flavour and I wouldnt hesitate to use them again- it really enhanced the flavour of this dish.

250 g fresh or dried fettucine
250 ml cream
100 g grated pecorino
200 g chicken cubed
1/2 cup white wine
100 g dried chanterelle mushrooms (soaked in hot water and drained)
5 cloves garlic
salt and pepper to taste

1. Heat oil and fry garlic until fragrant. At the same time, boil pasta in seperate pot.
2. Add the chicken and fry until chicken is fully cokked. Add the mushrooms and fry until mushrooms are fully softened.
3. Add cream to gather up the flavours of the cooked chicken and mushrooms. Add white wine and salt and pepper. When satisfied with the taste, add the cooked pasta.
4. Mix up thoroughly before adding the cheese at the end. Remove from heat and serve.

Saturday, November 17, 2012

Nasi Lemak

Im on a bit of a roll today- from Mee Soto for breakfast to Nasi Lemak for lunch. 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
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
You can also add roasted peanuts

Thursday, November 15, 2012


I made a batch of begedil today to eat with homemade Mee Soto. Begedils are potato patties made with fried shallots, green chilli, dried prawn and boiled potatoes- and usually served as an accompaniment to rice and curry dishes, masak lemak or Mee Soto.

5 potatoes boiled and mashed
1 onion sliced thinly and fried seperately until softened and brown
1/2 green chilli sliced finely
1 tbs dried prawns soaked in hot water and pounded into a powder
1 egg beaten
salt and pepper to taste

1. Mix mash potato with fried onion, chilli, dried prawns, salt and pepper.
2. Shape into patties, dip in egg and fry.

Friday, November 09, 2012

Gordon Ramsay's Leek and Cheese Rosti with Egg

This is a dish I made from my new Gordon Ramsay cookbook. The combination of leeks, potatoes and cheese looked perfect for a cold wintry afternoon in Denmark. Ramsay recommends eating the rosti with a fried egg as a complete meal so thats what I did. I loved the combination of the sweetness of the fried leeks coupled with the crunchy outside of the potato and its soft center and the little bits of melted cheese in the middle. I packed up the rest of the rosti for another homesick friend and I hope she enjoyed it as much as I did :-)

500 g waxy potatoes parboiled but not soft
1 leek sliced thinly
60g pecorino cheese shredded
salt and pepper to taste
1 egg

1. Boil the potatoes until tender but not soft.
2. In the meantime, fry the leeks in a separate frying pan until softened.
3. Leave the potatoes to cool completely before grating them into a bowl.
4. Add the cooked leeks and pecorino cheese (the leeks should have cooled considerably too)
5. Mix gently with a spoon with salt and pepper.
6. Heat oil in frying pan and fry the rosti. I followed Ramsay's suggestion to cook the entire rosti in one frying pan so I had a giant pancake which I had to flip over to a plate and slide back into the frying pan for the second round of frying.
7. You can serve the rosti with a fried egg as I have done here, for a lunchtime meal :-)

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.

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 :))

Wednesday, November 07, 2012


Japchae is a Korean noodle dish. I have never tried it in a restaurant before and only came to know about it through my women's foodie forum in Denmark when one of the ladies was happy to find sweet potato noodles to make Japchae. I saw the noodles at the Asian shop recently and decided to try and make it myself. Admittedly, I wasnt a fan of the texture of the sweet potato noodles and would probably substitute with glass noodles the next time round. Also, the recipe calls for sugar to be added to the Japchae which I found a little strange to the palate. I talked to a fellow expat in Denmark, an American-born Korean and she told me that she doesnt add sugar to her Japchae so Im thinking of re-inventing the Japchae to suit my own palate. I'll post my own re-invention at a later stage but here is the original recipe.

150g sweet potato noodles
5 shiitake mushrooms (soaked in hot water and chopped)
1 carrot (sliced in thin sticks)
1 onion sliced
2 cloves garlic chopped
1 sprig of spring onion chopped
2.5 tbs sugar
2.5 tbs sesame oil
4 tbs soya sauce (I used 3 tbs light soya sauce and 1 tbs dark soya sauce)
salt and pepper to taste
1 tsp light sesame seeds
1 tsp black sesame seeds

1. Boil the sweet potato noodles until softened, drain and run through cold water before setting aside. Use a scissors to cut them in shorter lengths.
2. Heat oil in wok and fry onion until softened. Then add garlic.
3. Throw in carrots after 5 minutes, followed by shiitake mushrooms.
4. Continue frying under high heat and add noodles followed by condiments.
5. When the noodles are cooked through, serve with a garnish of light and black sesame seeds.
6. Can be served hot or cold.

Chicken soup for the soul

Have been suffering a major cold all weekend and practically lived on this soup over the past few days. If you have a slow cooker, its the perfect apparatus to make this warm hearty broth. Simply put in one chicken and all the vegetables you can find- this has carrots, onions, root vegetables, celery, garlic, etc. I also threw in a handful of peppercorns. It took 12 hours of slow cooking and 12 hours of reheating on the slow cooker the next day to produce this wonderful thick gooey soup full of goodness.

Tuesday, November 06, 2012

Gordon Ramsay's Coriander, Ginger and Chilli Butter Chicken

The elusive butter chicken- I have been trying to find a good recipe for it and always find recipes that call for a lot of canned tomato which I feel lends an over-acidic flavour to the dish. Then I found this Ramsay recipe which only calls for 2 tbs of tomato puree and decided to give it a shot. The flavours were very complementary, it was mild but you could make out the nuances of the cooked coriander seeds, tumeric, ground coriander, tomato, herbs and spices. An Indian recipe would have called for  a lot more spice to be added to this dish- but I actually found this one rather pleasant- and of course, perfect to serve to my Danish husband who has endured years of weeping over my heavily spiced Asian dishes  :-)

(For the Marinade)
500g chicken
2 garlic cloves chopped
4 cm piece of ginger grated
1 red chilli chopped
juice of 1/4 lemon
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground tumeric
150g natural yogurt
salt and pepper

1. Toast the coriander and cumin seeds seperately and grind to a powder. Mix up with the rest of the marinade. Add chicken and keep in the fridge overnight.

1 small onion chopped
2 garlic cloves chopped
3 cm piece of ginger chopped
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground tumeric
pinch of chilli powder
2 tbs tomato puree
25g butter
small bunch of coriander leaves

1. When ready to cook chicken, heat oil in a large skillet.
2. Add onion and saute with a pinch of salt for 5 mins before adding garlic and ginger.
3. Then add the spices and fry until their aroma and oils are released.
4. Add the tomato puree and stir for 30 seconds.
5. Add butter and allow it to melt before stirring it through.
6. Remove chicken from marinade piece by piece and cook it for ten mins in the pot. Then add the rest of marinade and cook it through. Be careful not to let the sauce boil as this would split it.
7. Garnish with coriander leaves and serve. Best served with homemade naan.

Thursday, November 01, 2012

Homemade Chicken Pie

This is such a wonderful, warm and inviting dish- and guaranteed to provide the ultimate comfort for a winter night.

For the pastry:
60g butter
100g flour
1/2 tsp salt
2 tbs cold water

1. Fold in butter with flour using the fingers until the mixture looks like fine breadcrumbs.
2. Add salt and then the water and mix to a dough.
3. Roll out on board and keep aside

For the chicken filling:
200  g chicken diced
1 leek sliced
1 onion sliced
1 can button mushrooms (or you can use fresh)
50 ml cream
salt and pepper

1. Heat oil and fry onions until softened.
2. Add leeks and fry until softened.
3. Add cubed chicken and continue frying. Add cream to cook up the chicken properly.
4. Add mushrooms when chicken is cooked and season.

To assemble:
1. Add the chicken at the bottom of a pie dish
2. Line the cover of the pie dish with the pastry.
3. Bake at 200 degrees for 30 mins, middle shelf.

Paula's Homemade Barbecue Sauce

I made up a batch of homemade barbecue sauce so that I could add a large spoonful to baked beans. It was towards an effort to make barbecued baked beans which I served with rotisserie chicken and macaroni and cheese, ala Kenny Rogers style. The rest of the sauce, I am saving as a base for barbecue chicken pizza. I would recommend making your own sauce over store bought sauce anytime- the flavour is so much richer and more intense. This would be good if mixed up with chicken wings and drumlets as well.

3/4 cup brown sugar
1 cup ketchup
1 onion diced
5 cloves garlic minced
3/4 cup red wine vinegar
1 cup water
2 tsp mustard powder
2 tsp paprika
1.5 tsp salt
1 tsp black pepper
2 chilli padis diced (seeds discarded)
2 star anise
1 tsp cloves
1 tbs dark soya sauce
1/2 cup of coffee (already mixed with water- mix 1/2 tsp of instant coffee with 1/2 cup hot water to dissolve before adding)

1. Mix up all the ingredients in a pot and boil under low heat for an hour until onions and garlic have nearly dissolved and the sauce reaches the right thickened consistency.

Tuesday, October 30, 2012

Apple crumble with homemade custard

I got an apple crumble from a friend and I made homemade custard to go with it. The custard adds a nice English touch to serving apple crumble and so much tastier when made from scratch rather than with a powder mix. I got the recipe from BBC recipes.

200 ml milk
40 ml cream
1.5 tbs sugar
2 egg yolks

1. Heat milk and cream.
2. Add sugar.
3. When it reaches near boiling point, remove from heat and stir in egg yolks.
4. Leave to cool before serving.
5. If not thick enough, you can thicken with cornflour by reheating again and adding a teaspoon of cornflour mixed with water.
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.

Monday, October 29, 2012

Spaghetti Carbonara is the ultimate comfort food for the long, cold winter evenings. Recipe can be found in the archives.

Sunday, October 28, 2012

Had another round of frankfurters with onion compote, chopped pickles and jalepenos. This one had an added kick because I drizzled it with linghams chilli sauce and added teaspoons of 'dijonnaise'- mayonnaise mixed with dijon mustard. Sinfully good.

Wednesday, October 24, 2012

'Fry-up' 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.

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.

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.

Monday, October 22, 2012

Douple Dip French Toast with Maple Syrup

So, my breakfasts dont only consist of bihun and fried rice but occasionally includes bread ;-) This french toast recipe came about from an experiment I did where I 'double dipped' the bread after it had already been fried in egg. It gives for a heartier and more delicious version of french toast.

White sliced bread (6)
3 eggs beaten
sprinkle of salt.
Maple syrup

1. Sprinkle eggs with salt and set aside.
2. Cut the toast in triangles.
3. Dip in egg and fry on both sides.
4. Dip in egg again and fry again.
5. Serve with a dollop of maple syrup.

Thai Chicken with Cashew Nuts

Stir fried chicken with cashew nuts or 'gai pad met ma-maung' is a popular dish item in Thailand. This made for a quick tasty dish that satisfied my midnight hunger pangs.

200 g chicken cubed
3 tbs uncooked cashew nuts
1 onion sliced
4 dried red chilli chopped into 2 cm long pieces
2 chilli padi chopped
2 tbs oyster sauce
1 tbs fish sauce
1 tbs sugar
pinch of salt

1. Heat oil and fry cashew nuts until done.. Then add onion and fry until onion turns lightly browned..
2. Add the chicken and continue stir frying under high heat.
3. Add the chillis and condiments and stir fry until done.

Saturday, October 20, 2012

Pancakes with white chocolate creme and orange compote

These pancakes were nothing short of divine. I had them at my friend Neha's place and had to attempt to make them myself. You can see the original recipe on her food blog:

Red curry paste

What to do on a quiet Saturday afternoon with time on your hands? One idea could be to make your own red thai curry paste to store in the freezer. Once you have learnt how to make curry paste on your own, you wont go back to store bought again.

1 onion sliced
5 cloves garlic
2 lemongrass stalks
6 chilli padis
6 dried red chilli
1 tbs coriander root
skin of 1/2 a lime
1 thumb sized galangal
1 tbs coriander seeds
1 tbs cumin seeds
1 tsp shrimp paste

1. Blitz all the ingredients with a bit of water in a blender.
2. Can be used for red curry or to make Thai peanut sauce.

Tom Yum Soup with Salmon

So perfect for this cold, rainy morning in Denmark. The fragrance of the kaffir lime leaves and lemongrass coupled with the sour taste of the lime and heat of the chillies made for quite a heady combination.

1 salmon fillet cubed
1 lime
1 cube chicken/seafood stock
2 tomatoes
6 kaffir lime leaves
6 chilli padis
1 lemongrass stick
pinch of salt
20 ml cream

1. Heat half a pot of water and add kaffir lime leaves and lemongrass and leave to simmer. You can also add the stock cube.
2. After 20 mins, add the tomatoes and chilli padis. Continue to simmer.
3. Then add juice of one entire lime and salt.
4. Add the end, add the salmon and cook for another 5 minutes before serving. Finish off with the cream to thicken the soup. You can substitute the cream with coconut milk.

Thursday, October 18, 2012

Fried Instant Noodles

This one came out really well, with an addition of fresh vegetables likes carrots and beansprouts. I topped it off with lime juice which really enhanced the flavour of the dish.

2 packets of chicken flavoured yum yum noodles
1 cup bean sprouts
1 carrot finely sliced
4 cloves garlic chopped
1 chilli padi chopped
1/2 tsp light soya sauce
1/2 tsp dark soya sauce
1/2 tsp sesame oil
salt and white pepper
Juice of half a lime

1. Boil the egg noodles separately in a pot without the seasonings.
2. Heat oil in wok and fry the garlic. Add chilli padi.
3. Then add carrot and fry under high heat
4. Add beansprouts and fry for another 5 mins before adding cooked noodles.
5. Use only 1 packet of the seasoning mix, discard the second packet.
6. Add the other condiments and continue stir frying under high heat.
7. Serve topped off with lime juice.

Wednesday, October 17, 2012

Spaghetti with Salmon and Prawns

Rule of thumb when making a good seafood pasta: 1. Use anchovies in your base sauce, 2. Make sure to add lemon zest in addition to the lemon juice, 3. Always make sure you have a good tomato sauce- this one was made with special Turkish tomato sauce I bought on my trip

1 onion sliced
2 chilli padis chopped (or you can use dried chilli)
8 small anchovies
1 salmon piece
10 tiger prawns
1 cup tomato sauce
juice of half a lemon including zest
1/2 cup shredded mozarella cheese

1. Heat olive oil and fry onion until fragrant. Add chilli padi.
2. Add the anchovies and fry lightly in low heat. Add water to prevent sputtering after a few mins.
3. Add the tomato paste and juice and zest of lemon.
4. Add seafood.
5. Mix sauce up with spaghetti and stir in the cheese at the end into the spaghetti.

Sambal Tumis Sardin

I made this for lunch today. I had been playing around with the idea of attempting this Malay style way of preparing sardine and it was absolutely delicious- with the heat of the chilli padis, sourness of the tamarind, the pungency of the belachan and fragrance of lime leaves. You can serve this with rice or toasted bread.

3 small cans of sardine in tomato sauce
1 red onion sliced
3 garlic cloves sliced
3 tbs juice from tamarind
1/2 tsp belachan
5 kaffir lime leaves
8 chilli padis chopped

1. Heat oil and fry onion, garlic and chilli padi until softened. Add belachan.
2. Then add sardines and tamarind juice. Cook for 10 mins before adding lime leaves.
3. Simmer for another 20 mins before serving.

The delicious onion compote on top of the frankfurter I served for dinner.

Onion Compote

I made this compote for frankfurters and it made such a big difference to the meal. My husband practically walloped those hot dogs with this delicious compote on top. It can also be used on burgers, steaks and sandwiches.

8 red or white onions
4 tbs balsamic vinegar
2 tbs brown sugar

1. Slice up with onions to thin rings. Fry on low heat in a frying pan until softened. This could take up to 30 mins.
2. Add the balsamic vinegar when they are slowly turning brown. Cook for another 20 mins under low heat.
3. Add the brown sugar and keep on cooking for another 25 mins- you can continue as long as you like, but I found mine to be the consistency I wanted after this time.
4. Serve on top of a frankfurter with pickles and jalepenos.

Tuesday, October 16, 2012

Easiest way to make a jar of homemade dressing like what I had for the fruit salad- take a jar of honey thats almost finishing, add balsamic vinegar and lemon juice and mix it up and you can replace the cover and store in the fridge.

Fruit Salad

This is from the salmon dish I posted some time back- wanted to bring some attention to the wonderful fruit salad I served with the fish. I cut up pear and apple and mixed it up with rucola. The dressing was a light mix of lemon juice, honey and a drop of balsamic vinegar. It complemented the fish dish beautifully.
Just came back from a vacation in Turkey and the first thing I made this morning was my weekly breakfast beehoon. Today's beehoon was a medley of shiitake mushrooms, prawns, garlic, chilli padi with a seasoning of oyster sauce. Delicious!

Monday, October 01, 2012

Today's breakfast fried rice was made with 5 cloves of garlic, prawns, 2 chilli padis finely chopped and green peas. I made it Thai style with the addition of 1 tbs soya sauce, 1 tbs fish sauce, 1 tbs sugar and generous drizzles of lemon juice.

Sunday, September 30, 2012

Pan roasted salmon

So easy and incredibly delicious.

Take a piece of salmon with the skin intact. Season it as you like- mine had dill and rock salt. Heat a pan with oil or butter- I used a tablespoon of homemade garlic butter. Fry the salmon in the butter- especially on the skin side to make it crispy. Then remove to plate. Squeeze half a lemon into the pan and a tbs of cream to gather up the flavours. Pour over the salmon. I served my fish with a marinated pear and apple salad and fresh homemade bread to mop up the gravy.

Wednesday, September 26, 2012

Jamie Oliver's spaghetti con gamberetti e rucola

I looked up my Jamie Oliver's Italy recipe book today and found this wonderful prawn spaghetti dish. It was just the right balance of flavours and brought out the taste of the prawns beautifully.

455 g dried spaghetti
extra virgin olive oil
2 cloves garlic chopped
1-2 dried chillies (soaked in hot water and chopped)
400 g tiger prawns
1 cup white wine
6 sundried tomatoes blitzed in a food processor
zest and juice of 1 lemon
2 handfuls of rucola
salt and pepper

1. Boil spaghetti in a separate pot.
2. Heat olive oil and fry minced garlic.
3. When garlic begins to brown, add tiger prawns
4. Stir fry for a while and add chillies.
5. Add the sundried tomato paste
6. Add the wine.
7. When the spaghetti is cooked al-dente, toss into the pan with the sauce mix and stir. Add in half the rucola and mix well. Add the lemon juice and zest.
8. Serve garnish with the rest of the rucola.
9. You can serve with some grated cheese,


Another popular breakfast item in my home- and for outdoor events- the filling for a sardine sandwich. This one came out superbly. I used a small chilli padi instead of the usual large chilli which gave it a good kick and more intense flavour. I slow roasted onions in oil until it was translucent and soft, added the chilli padi and then added the sardine. Very happy with the result. Sardines is a very common food item in Asia- I shared my mother's method of making a curry out of it, its also used in curry puffs that are sold for breakfast in Singapore- and the Malays make a delicious dish out of this called 'sambal tumis sardin' which is the next item on my must-try-out recipes. Its a pity that my husband doesnt like sardines- he finds the smell and flavour too strong for his liking- oh well, all the more for me then :-)

Tuesday, September 25, 2012

Chicken Cutlet with Lemon Mustard Sauce

Today I made a chicken cutlet- which is remiscent of the 'Western food' one gets in Singapore. This dish is a more refined version as I served it with a lemon mustard sauce, peas, rucola, and a medley of homemade potato and sweet potato chips.

2 chicken breasts- hammered until flat
3 tbs soya sauce
1/2 tbs black pepper

1. Marinade the flattened chicken breast with soya sauce and black pepper.

For the cutlet:
2 eggs
1/2 cup flour (seasoned with salt)
1/2 cup breadcrumbs

1. Take marinaded chicken and coat with flour.
2. Dip in egg
3. Dip in breadcrumbs
4. Fry in pan until well cooked.

For the sauce:
1/2 pkt cream
1/2 lemon
1/2 tsp mustard
1/2 chicken stock cube

1. Add cream to the pan after frying the chicken.
2. Add lemon, mustard and chicken stock cube. Simmer until thickened and serve with the chicken.

Friday, September 21, 2012

Baked Wantans

So this morning, I veered from the usual breakfast and did oven-baked wantans. I wanted to experiment how it would turn out baked in the oven instead of fried. These came out very well and was very easy to make. It does however taste a little 'healthier' than deep fried wantans. If you are willing to compromise on taste in favour of health, than these are the kind of wantans you can make. I served it with a side of kecap manis laced with chilli.

100 g cooked chicken breast chopped
3 boiled prawns chopped
1 inch ginger
2 cloves garlic
chopped coriander
1/2 tsp soya sauce
1/2 tsp sesame oil

1. Mince all the above ingredients and season as filling for the wantans.
2. Place in wantan wrappers and seal with a bit of water.
3. Use a brush to oil the wantans before placing them in an oven.
4. Bake at 200 degrees, top shelf for 10 mins.

Thursday, September 20, 2012

Mummy's Green Masala Chicken

Today I did one of my mother's classics- green masala chicken- a recipe which was taught to her by her own mother-in-law. Its delicious, healthy and hearty at the same time- and it transported me back to Sunday afternoons in my family home.

250 g chicken breast cubed- or you can use chicken parts
3 sprigs of spring onion
2 large handfuls of coriander leaves chopped
1 onion
4 cloves garlic
1 thumbsized piece of ginger
1/2 tsp tumeric powder
1 tsp chilli powder
1 tbs curry powder
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
1 potato chopped
1 tomato wedged
salt and pepper.

1. Blend spring onions, coriander, onion, garlic and ginger in blender.
2. Heat oil and fry mustard seeds, fenugreek seeds and cumin.
3. When the seeds begin to sizzle, add the spring onion blend. Add the chilli powder, tumeric powder and curry powder as well.
4. Cook until oil rises to the surface. Add potatoes.
5. Simmer for 20 mins and then add the chicken.
6. Simmer another 10 mins and then add the tomatoes.
7. The dish is complete when the potatoes are fully cooked- add water if the mixture gets too dry during simmering.
8. You can add cream/ a bit of coconut milk to thicken the gravy if desired.
9. Serve with rice.

Wednesday, September 19, 2012

Thai-Inspired Dumpling Noodle Soup

I wanted to make a classic Chinese dumpling noodle soup but decided to go with a Thai-inspired version of the broth- with the addition of lime juice, fish sauce, sugar and salt. This one is flavoured with chicken and prawn stock- it was absolutely delicious. You need fresh noodles for this dish.

1 roll of fresh egg noodles
2 pieces of chicken
1 thumb sized piece of ginger
3 cloves garlic
handful of spinach
1 tbs coriander chopped
7-9 tiger prawns
dumpling wrappers
1 tbs fish sauce
1 tbs soy sauce
juice from half a lime
1 tsp sugar
1 tsp salt
1 chicken stock cube

1. Heat half a pot of water with the chicken, ginger and garlic.
2. When broth is simmering, add prawns.
3. Take out the cooked chicken, prawns, ginger and garlic and mince up. Chop coriander leaves and add to the mince. Use this as a filling for the dumpling wrappers. Put the chicken bones back in the broth.
4. Make the dumplings and then put that in the broth to cook.
5. Add spinach and coriander. Add the lime juice and other seasonings.
6. Soak the egg noodles in hot water and rinse. Pour broth and cooked dumplings over the broth.
7. You can finish off with a touch of chilli oil on top if you like it with a bit of a kick.

Monday, September 17, 2012

Today's breakfast beehoon was a medley of tiger prawns, spinach, spring onions, a tomato and garlic. I added a touch of kecap manis together with the usual seasoning of soya sauce, sesame oil and shao xing wine.

Friday, September 14, 2012

Creamy Seafood Miso Udon

This was a wonderful dish for a rainy day here in Denmark. A friend of mine passed me fresh udon noodles and I cooked it up with a delicious seafood broth, spinach and cream.

Fresh udon noodles
tiger prawns
5 ikan bilis (dried anchovies)
spinach chopped
1/4 cup cream
miso soup paste
splash of mirin
splash of soy sauce
thumb sized piece of ginger
3 cloves garlic

1. Heat a pot of water and put in ikan bilis to act as seafood base. Add ginger and garlic
2. When water is boiling, add the miso soup paste. Add mirin and soy sauce.
3. Add prawns, cream and spinach. Then add the noodles when prawns are cooked.
4. Serve with a sprinkle of red pepper.

Tuesday, September 11, 2012

Mee Rebus

I finally made Mee Rebus, something I had been thinking of attempting for a long time. Its an intricate dish but worth the trouble- its warm, rich and delightfully hearty. This was something I used to eat regularly at my school canteen as a child. I felt so happy to be eating it again- it transported me back 'home' for a while on this cool and rainy day in Denmark.

(for the gravy)
Part A

1/2 cup taucheo
1/2 cup dried shrimp
1/2 cup peanuts
5 candlenuts
1 tsp belachan

1. Blend peanuts and candlenuts in blender. Fry lightly in oil.
2. Add the taucheor, dried shrimp and belachan in the blender with a little water. After blitzing, add in the pot with the peanut mixture and cook.

Part B

1 inch ginger
1 inch lengkuas
3 cloves garlic
2 stalks lemongrass
1 onion
6 dried chilli (soaked in hot water)
1 tbs curry powder
1 tbs sugar
1/2 packet coconut milk
3 sweet potatoes mashed
1 -2 cups water

1. Blend the ginger, lengkuas, garlic, lemongrass, onion and dried chilli in a blender.
2. Add to mixture A which has been cooking in the pot.
3. Simmer for 30 mins before adding curry powder sugar and coconut milk. Add water.
4. Finish up with the sweet potatoes. This will thicken the gravy.

Serve with:
Fresh yellow noodles (I had to substitute with spaghetti)
1 tbs fried onion
1 tbs chopped green chilli
1 hard boiled egg
1 tsp chopped leeks
dash of kecap manis
1/2 lime

Monday, September 10, 2012

Mummy's Sardine curry

This was a common weekday dinner made by my budget conscious mum since sardines are so much cheaper than meat. It is extremely delicious as well- cans of sardines fried with onion, garlic, chillies and potatoes served with rice.

2 cans of sardine in tomato sauce
1 red onion chopped
5 cloves garlic chopped
2 tomatoes quartered
1 red chilli chopped
1 green chilli chopped
juice of half a lime
1 tbs curry powder
1 tbs tumeric powder
1/2 tbs chilli powder
 1 tsp tomato paste
2 potatoes quartered

1. Heat oil and fry onions and garlic.
2. Add tomatoes and chilli and fry.
3. Add potatoes.
4. Add sardines in sauce and continue to cook. Add water if the mixture is drying up.
5. Cook for 20 mins until potatoes are fully softened.
6. Season with lime juice, tomato paste and spices.
7. Serve hot with rice.