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.

Ingredients:
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.

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.

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.

Ingredients:
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.

Ingredients
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: http://thenomadickitchen.wordpress.com/2012/10/05/ginger-infused-cold-pancakes-with-white-chocolate-orange-compote-and-hard-caramel/

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.

Ingredients:
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.

Ingredients:
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.

Ingredients:
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

Ingredients:
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.

Ingredients:
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.

Ingredients:
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.