Friday, May 25, 2012
200 g chicken fillet (or pork/beef)
2 tbs light soya sauce
1 tbs dark soya sauce
1 tbs grated ginger
1 tbs mirin (or you can substitute with apple cider vinegar)
1 tbs honey
1 tsp dark syrup (my trick to get the meat to caramelize, you can also substitute with brown sugar)
salt and pepper
1 tbs chopped spring onions
1. Cut up the chicken fillet into thin chops.
2. Mix up the rest of the ingredients as marinade (except for spring onions). Keep meat in the marinade. I marinaded by meat for 1.5 days in the fridge before cooking it. The longer you marinade, the more flavoursome the meat becomes. I think 1.5 days was the max I could go before I cooked it.
3. Heat up grill pan and fry your slivers of meat until it browns up and glazes beautifully.
4. Remove meat to platter, and then pour in rest of marinade into pan to make a simple thick sauce. At this point, you can lightly cook your spring onions in the sauce. I have the sauce on the rice in the picture, but its located behind the chops so you cant see it so clearly.
5. For a true Japanese experience, place rice in the bowl with chops and sauce and eat with chopsticks.
This made a very hearty breakfast for me this morning. I think I will add a fried egg to it next time round :-)
Thursday, May 24, 2012
Monday, May 14, 2012
So what I have discovered is that the black sauce pork yields a bigger broth in the slow cooker than the stove top without compromising on taste. If what you are looking for is pork cooked with a thick glassy rich sauce- then stick with the stove top. If what you want is a more broth-like consistency to the dish- the slow-cooker is what you should use. My husband finds that there isnt enough sauce on the stove top version for his rice (he likes his rice to be swimming in broth)- though personally I prefer the thickened sauce of the stove top version.
So here is the slow cooker version of the dish:
1 head garlic finely chopped
1 large piece of ginger sliced thinly
250 g pork cut in cubes
1 red chilli finely sliced
1 sprig of scallions chopped
6 tbs dark soya sauce
3 tbs light soya sauce
1 tsp sesame oil
1 tsp shaoxing wine
3 star anise
1 cinnamon stick
1 tbs kecap manis
salt and pepper for seasoning
1. Heat oil in pot and fry garlic and ginger till browned and fragrant. Add to slow cooker.
2. Add pork and the rest of the ingredients.
3. Slow cook on high for 4 hours if you want your dish to be done soon- otherwise medium or low for 8 hours. Add scallions only at the end of the cooking process.
Wednesday, May 09, 2012
800 g chopped tomato (in 2 cans)
12 anchovy fillets (the ones that come packed in oil)
3 cloves garlic
1/2 tsp chilli flakes
1 tbs capers
8 black olives sliced in half or quarters
sprinkle of pepperoncino (Italian chilli powder)- optional (I happened to have a bottle I bought from Italy)
salt and pepper to taste
1. Heat olive oil in pot and fry garlic until softened and fragrant.
2. Add anchovy fillets and cook until the fillets break up slightly.
3. Add chopped tomato and cook until sauce-like. Add chilli flakes.
4. Add capers and black olives and season with pepperoncino, salt and pepper.
5. Serve with spaghetti. You can garnish with basil leaves or Italian parsley.
1 cup rice (soaked in water)
2 bay leaves
5 whole peppercorns
1 red onion (sliced)
1 tomato chopped
1/2 cup frozen peas
pinch of salt
1. Heat oil and fry bay leaves, peppercorns and cloves.
2. Then add the onion and reduce heat to low. Cook until onion is well-browned and softened.
3. Add chopped tomato and cook
4. When tomato is half cooked, add the rice (drained) with a pinch of salt and frozen peas.
5. Cook the rice slightly before adding water- add 1/2 cups of water gradually until the rice is fully cooked.
A good friend of mine from India, Neha came to my home to make me this delicious saag which was a recipe passed down from her own mother. This is one of those golden recipes passed through families which makes it a precious keeper :-)
1 pinch hing powder (also known as asofetida powder)
1 tbs chopped ginger
1 finely sliced green chilli
1 onion finely sliced
1 tsp coriander powder
1/2 tsp tumeric powder
2 tomatoes chopped
1/2 cup soaked channa dhall
1 small chopped potato
3 large bunches of spinach leaves cleaned and chopped
1 small carrot sliced finely
3 cloves garlic chopped
pinch of salt
1. In a pressure cooker pot, heat oil and fry the hing powder until fragrant. Add chopped ginger.
2. Then add the chilli and onion and cook until softened.
3. Add the seasonings along with tomatoes, soaked channa dhall, potato, carrot and spinach. Cook until vegetables are softened.
4. Then screw on the lid of the pressure cooker and cook until the whistle of the pressure cook blows five times.
5. Remove from heat and allow to cook before opening. This is important- otherwise the hot contents of the food will scald your face.
In a separate frying pan, cook chopped garlic until browned. Add garlic and oil into the saag mix when the pot is cooled and the lid is opened.
Serve with chapati or spiced basmati rice.
For the mascorpone cream filling:
2 pasteurised egg yolks
250 g mascorpone cheese
7 tbs sugar
2 pasteurised egg whites
pinch of salt
1. Start up the mixer and blend the egg whites with a pinch of salt and 4 tbs sugar until stiff.
2. Remove the egg white mixture and blend the cheese with egg yolks and rest of the sugar.
3. Fold in the stiff egg whites.
For the sponge fingers:- you can buy these from an Italian speciality shop
Make a strong coffee with 1 tbs coffee and a cup of water. Cool slightly and dip in the sponge fingers until softened.
To assemble the tiramisu- put a tbs of mascorpone cream filling in each dessert cup, add soaked sponge fingers, add another tbs of mascorpone cream filling and a tsp of cocoa powder, followed by another round of soaked sponge fingers and mascorpone cream filling and finally topping off with cocoa powder.
1/2 jar of sundried tomatoes (around 3 heaped tbs minus the oil)
40 g parmesan cheese cut in chunks
A handful of fresh basil leaves
3 black olives
1 clove garlic
6 tbs olive oil
2 tbs pine nuts
1. Whizz the ingredients in a small blender.
2. Serve with breadsticks.
Monday, May 07, 2012
The seasonings that go into chinese fried vermicelli is sesame oil, dark and light soya sauce, a bit of kecap manis if you like- and I like to put in a splash of shao xing wine and chilli oil as well.
Sunday, May 06, 2012
For the tempura battered fish:
2 pieces of pangasius fillet- cut in chunks that can fit a burger bun
1/2 cup white flour
1/2 cup tapioca flour
3/4 cup cold water
1/2 tsp baking powder
1. Mix up the batter with a fork.
2. Coat the fish fillet with the batter and immediately fry in hot oil.
For the tartare sauce:
1/2 cup mayonnaise
1/4 red onion diced finely
6 cornichons or gherkins diced finely
1. Mix up the ingredients for the sauce
To construct the burger:
1. Toast a burger bun, add the fish fresh from the frying pan, a dollop of homemade tartare sauce and fresh salad.
2. Serve with homemade chips.
Friday, May 04, 2012
Here is a nice 15 minute recipe for those of you who have got your hands on good noodles and want to make a simple minced meat noodle for your lunch. It was very delicious.
1 heaped tbs minced pork
3 cloves garlic
1/2 tsp light soya sauce
1. Heat oil and fry minced pork and garlic together with the soya sauce. (The bak chor mee recipe will have you cooking lard (pork belly fat) until crunchy and using the lard for the pork and garlic.
For the base:
Take a bowl and fill the base with:
1/2 tsp light soya sauce
1/2 tsp dark soya sauce
1/2 tsp sambal oelek
1/2 tsp black vinegar (chinkiang brand)
1/2 tsp sesame oil
1/2 tsp ketchup
1 tsp sweet black sauce (ABC brand)
1. The boil a pot of water, set aside- dip noodles into the pot of water for 1 minute only until slightly softened (this is very important, you want to keep it al-dente), drain and put in the bowl with seasonings.
2. I took some chye sim (you can use any leafy vegetables of your choice, spinach will do as well) and dunked it in the hot water as well, and then drained and placed in the same bowl.
3. Throw in a tbs of fried onion (these can be bought in a packet) if you dont have time to make it on your own. They sell them in supermarkets to garnish Danish hotdogs.
4. Then pour in the minced pork and garlic fry up.
5. Give the noodles a good toss and eat with a serving of cut red chilli and light soya sauce on the side. (or if you are brave, just toss the whole lot in ;))
The difference between this and the 'bak chor mee' is that there is a generous serving of stewed shiitake mushrooms on the side as well, along with pork slices, fishballs and fishcake in the 'bak chor mee'. The base recipe stays pretty much the same.
Thursday, May 03, 2012
1 frozen prata
1. Heat a bit of oil in a frying pan and fry the frozen prata. You can fry the prata directly as frozen, there is no need to thaw it.
2. When prata is cooked, remove and crack and egg on the pan to make a omelette. I like mine with a runny yolk.
And there you have it- prata with omelette, cooked up in less than 15 minutes and an absolutely hearty breakfast.
Wednesday, May 02, 2012
1 tsp condensed milk
1. Cut the passionfruit in half and scoop out the flesh. I sieved the flesh and blended the seeds in a small blender- but you can place the flesh and seeds in a blender and do the same.
2. Blend a small spoon of the condensed milk to counter the strong tart flavour of the passionfruit. It also lends a creamy texture to your puree.
3. Serve with your dessert of choice.
Tuesday, May 01, 2012
Ingredients for dressing:
2 pieces of anchovies (you can buy anchovies packed in olive oil in a jar)
1 pasteurised egg yolk
1 tsp dijon mustard
1 tsp worchestershire sauce
75 ml olive oil
2 tbs lemon juice from half a lemon
1 clove garlic pressed
salt and pepper
1 tbs Hellman's mayonnaise
1. Mix up the ingredients above in a small blender until it has a smooth consistency.
1 piece of bread sliced into squares
1. Dip bread in olive oil and fry on dry pan.
To make the salad:
1. Toss Romaine lettuce with shavings of parmesan cheese, homemade croutons and dressing. Serve.
A bit of background on this dish- 'Mee Siam' actually means 'Siamese noodles' and was a dish inspired from Thailand. It has become a Nyonya speciality in Singapore- and also prepared by the Chinese, Indians and Malays. In Malaysia, they tend to serve the dish dry without the gravy- this gravy version is more popular in Singapore. I have made my broth very light and sourish here which follows more of a Malay style- some stalls also make it quite heavy with coconut milk and more reddish with the addition of sweet sambal.