Thai Yellow Curry with Tuna and Fish balls
2 canned tuna in oil. drained
10 pcs fish balls, quartered
2 tbsp Thai Yellow curry paste
2 stalks lemon grass
250ml coconut milk
brown sugar or palm sugar
Flat Rice noodles, the kind you use to make Phad Thai
Large onions, thinly sliced
Fresh pineapple, diced
Crispy fried shallots
Fresh mint, chopped (optional)
In a large pot, add in the coconut milk, water, curry paste and lemon grass and let it simmer for about 10 minutes.
Add in fish balls and tuna into the gravy. Leave to simmer for another 5 minutes
Season to taste.
Meanwhile, place the rice noodles in a bowl and cover with hot water. Set aside.while you prepare the remaining ingredients. Once the noodles are soften, drain the water and set them aside.
To serve, pour the gravy over the noodles in serving bowls.
Garnish with cucumber, sliced onion, pineapple, fried shallots and mint leaves.
Saturday, 29 January 2011
Monday, 24 January 2011
1 cup rice
6 cups chicken broth
1 clove garlic, sliced
1 knob fresh ginger
salt and pepper
In a large pot, bring the broth and rice to a boil.
When the rice is boiling, add in ginger and garlic slices and turn the heat down to medium low.
Cook on medium low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge.
Add salt and pepper, to taste.
Serve Rice Congee with Braised Minced Meat in Oyster Sauce and thinly sliced omelet, drizzled with a little sesame oil and a sprinkling of crispy fried shallots.
Braised Minced Meat in Oyster Sauce
300g lean minced beef
2 medium-sized carrot, finely diced
200g mushrooms, preferably shiitake, quartered (I’m using fresh button mushrooms)
2 tbsp oyster sauce
1 tsp minced garlic
1 tsp minced ginger
1 tbsp hoisin sauce
1 tbsp rice vinegar
salt, sugar and black pepper; to taste
In a large pan, heat a little oil on high heat.
Add the diced carrot, minced garlic and ginger and saute until slightly soft. Add the mushrooms, oyster sauce, hoisin sauce, rice vinegar and a little water and saute for about 1 minute.
Add the ground beef and saute until browned and broken apart. Reduce the heat to medium heat and simmer for 20 minutes until the sauce thickens slightly.
Season to taste with salt, black pepper and sugar.
Thursday, 20 January 2011
For the kofta:
350g minced beef
1 tsp ginger and garlic paste
2 tbsp chopped fresh coriander
salt and pepper
For the curry:
6 large mushrooms, halved
5 shallots, finely sliced
2 tbsps garlic and ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
1 can chopped tomatoes
In a large bowl mix all the ingredients for the kofta and mix well.
Form the mixture into equal sized balls.
Fry koftas in a little oil until brown on the outside. Set aside
Heat the oil in a pan and add the shallots. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute.
Add coriander, cumin, chilli powder, turmeric. Continue to cook for about 2-3 minutes.
Add the canned tomatoes along with the juice. Cook until the oil begins to separate from the gravy.
Add 1 cup of water to the gravy and season with salt and a little sugar to taste.
Gently add the meatballs and mushrooms. Leave to gently simmer for about 8-10 minutes. Stir gently so as not to break the meatballs. The gravy can be as thick as you like so add or dry up the water as required.
Tuesday, 18 January 2011
Petite Palmiers with Tomatoes Basil and Parmigiano
adapted from Lorraine Pascale's "Baking Made Easy"
1 roll ready-made puff pastry
1 can chopped tomatoes, drained and mashed
few sprigs fresh basil, roughly shredded
a handful grated parmigiano
1 egg, lightly beaten
Put the puff pastry on a well-floured surface.
Roll the pastry out into a rectangle.
Spread the tomatoes over the puff pastry and sprinkle over the parmigiano and basil and a little black pepper.
With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together.
Carefully lift into a large baking tray and put in the fridge for at least 30 minutes to chill and harden.
Preheat the oven to 200C.
Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm thick pieces.
Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown.
Remove the palmiers from the oven and leave to cool on the baking tray before serving.
Sunday, 16 January 2011
Baked Figs with Ricotta Walnut and Maple Syrup
1 sheet ready-rolled puff pastry
4 tbsp ricotta cheese
1 tsp vanilla extract
4 fresh figs, cut into quarters but not all the way through
4 tbsp maple syrup
handful of walnuts
Preheat the oven to 180C.
In a small bowl, mix together ricotta and vanilla. Set aside.
Line a baking tray with parchment paper.
Cut four 3-inch squares from the sheet of puff pastry and place them onto the baking tray.
Bake in the oven for 4-5 minutes, or until the pastry has risen and is pale golden-brown. Set aside to cool.
Spoon a tablespoon of the ricotta onto the pastry and place a fig on top.
Drizzle maple syrup and sprinkle some crushed walnut over the figs.
Bake in the oven for about 5 minutes.
To serve, drizzle the figs with more maple syrup.
You can check-out more fabulous recipes at Anyone can cook event hosted by Taste of Pearl city
Roast Chicken with Herbes de Provence
6 pcs chicken thigh
Salt and freshly ground black pepper
Extra-virgin olive oil
1 tbsp herbes de Provence
juice and zest from 1 lemon
4 garlic cloves, minced
1 courgette, cut into chunks
250g chestnut mushrooms, quartered
1 cup chicken broth
1/2 cup apple juice
Preheat oven to 200C.
Season the chicken generously with salt and pepper. Drizzle generously with lemon juice and olive oil. Rub the herbs and lemon zest all over the chicken.
Leave to marinade for at least 2 hours, preferably overnight.
Arrange mushrooms and courgettes at the base of a roasting pan. Place marinated chicken on top and pour apple juice and chicken broth into the pan.
Bake for about 50 minutes or until the juice runs clear. Remove the chicken to a platter and let it rest for 10 minutes.
Monday, 10 January 2011
ChocBanana Bread Butter Pudding
1/4 liter cream
1/2 cup water
1/2 cup sugar
1 tsp vanilla extract
1/2 loaf day old bread, sliced and spread with butter on both sides
2 bananas, sliced
2 cup semisweet dark chocolate chips
1/4 tsp salt.
Preheat oven to 175 C.
Butter a medium-size oven-proof dish.
In a mixing bowl, whisk the eggs, cream, water, sugar, salt and vanilla until well combined.
Cut each slice of buttered bread in half – leaving the crusts on. Arrange buttered bread over the base of the baking dish. Arrange banana slices in between the bread. Sprinkle the chocolate chips all over.
Pour the egg mixture over the prepared bread layers and leave to stand for 30 minutes.
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
Friday, 7 January 2011
Miso Ginger Salmon
4 salmon fillets
2 tbsp light soy sauce
2 tbsp miso (soybean paste)
1 tbsp ginger paste
1 tsp honey
oil, for frying
In a small bowl, combine ingredients for marinade.
Arrange fish in a shallow baking dish. Spoon the marinade evenly over fish.
Cover and marinate for 30 minutes in the refrigerator.
Heat the oil in a frying pan over a high heat and fry the salmon slices for 1minute on each side, or until just cooked through.
Remove the salmon from the pan to a serving plate.
Tuesday, 4 January 2011
2/3 cup milk
2 teaspoons of cinnamon
8 thick slices of bread
Beat eggs, milk, salt and cinnamon together in a shallow dish.
Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter over a skillet on medium high heat. Add slices of bread and fry until brown on both sides.
Serve hot with maple syrup.
Monday, 3 January 2011
Courgette Mushroom and Pesto Pasta
1 courgette, julienned
200g mushrooms, sliced
zest of 1 lemon and juice from 1/2 lemon
3 tbsp basil pesto
Cook the spaghetti according to the pack instructions.
Heat the olive oil in a pan and saute the courgette and mushrooms for 5 minutes or until softened. Add pesto and lemon zest.
Drain the pasta and return to the pan along with 2 tbsp pasta water. Season to taste.
Serve with the parmigiano and sprinkling of extra virgin olive oil.