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.

Ingredients:
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,

Sardine

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.


Ingredients:
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.

Ingredients:
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.

Ingredients:
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.

Ingredients:
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.

Ingredients:
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.

Ingredients:
(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.

Ingredients:
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.

Friday, September 07, 2012

Today's breakfast beehoon was a mixture of thinly sliced pork, chye sim, green chilli, fresh mushrooms and garlic. So good.
I love homemade pizzas. This one is my favourite medley of toppings- barbeque sauce base, green capsicums, fresh mushrooms, green chilli, onions and garlic. Shredded chicken would go very well with this one (though I prefer it vegetarian). Topped with a mozarella and cheddar mix. I really like how rustic homemade pizzas look compared to the perfectly put-together pizzas that come from the pizza delivery.