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.