Grilled Salmon Filet

Salmon is a great fish to grill and its taste is full of flavour.  It is simple to prepare but the biggest challenge is to flip it on the grill.  Best way is to cut the salmon filet into serving portions.

Ingredients (serves 4):
4 salmon filets with skin (readily portioned)
coarse sea salt
chilli flakes
a little lime juice (optional)
olive oil

Method:
Season salmon filets with salt and crumbled chilli flakes.  Then, sprinkle lime juice if using and olive oil over salmon.  Place salmon with skin side up on the grill.  Grill for about 6 to 8 minutes over high heat.  It all depends on the thickness of the filet - the thinner the filet or steaks, the higher is the heat.  Once a crust has been formed, turn over salmon and grill until the required preference is attained i.e. medium rare or well done.  It is advisable to turn the salmon once only or else it will break into pieces.

Serve hot with any kind of salad.  This time, I served them with a simple Tomato & Cucumber Salad and Boiled Potatoes or Buttered Potatoes.


Tomato & Cucumber Salad
Ingredients:
2 cucumbers, peeled, seeds to be removed and finely diced
6 large tomatoes, seeds to be removed and finely diced
a few stalks of dill
salt & pepper to taste
olive oil

Method:
In a large bowl, add diced cucumbers and tomatoes.  Season with salt and pepper to taste. Add a little olive oil and the dill.  Mix well and serve.

Bon Appetit!

Chwee Kueh

One of Singapore's most popular breakfast dish.  These rice cakes are made of rice flour, tapioca starch & water and steamed in small saucers.  They are topped with diced preserved radish - I added minced beef to the radish for an extra twist - and served with chilli sauce.

Batter Ingredients (yields 21 pieces):
180 g rice flour
2 tbsp tapioca flour
250 ml water

2 tbsp sunflower or maize oil
1/2 tsp salt or to taste
450 ml water

Filling Ingredients:
1 pkt chai poh (diced preserved radish)
100 g minced beef
4 pips garlic, to be peeled and finely minced
2 tsp sugar or to taste
ground white pepper to taste
1 - 2 tsp sweet soy sauce
4 tbsp cooking oil

Method:
Add chai poh to a sieve and rinse under running water twice to get rid of the salty taste. Drain well over a bowl.  In a saucepan, heat cooking oil over medium heat.  Add minced garlic and stir-fry until slightly yellow in colour.  Add minced beef and stir-fry until it changes colour.  Then, add chai poh, sweet soy sauce and season to taste.  Cook until mixture is dry.  Leave aside to cool down completely.

In a bowl, mix rice flour, tapioca flour and 250 ml water together.  In a saucepan, add 450 ml water, salt, oil and bring to boil.  Add immediately to bowl and mix well until there are no lumps.

Prepare steamer.  Steam the chwee kueh moulds without batter for about 5 minutes. Remove from steamer and fill batter to the brim of each mould.  Steam for 10 minutes.

Leave to cool down a little before removing them from the moulds by using a toothpick.

Before serving, add a teaspoon of filling as topping and serve with chilli sauce.

Bon Appetit!

Crab Claws with Minced Prawn Stuffing

Shelled & stuffed with minced prawn, dipped in beaten egg & rolled in breadcrumbs and lastly, deep-fried until golden.  A tasty appetizer which is served in most chinese restaurants.  Best eaten with chilli sauce.

Ingredients:
16 crab claws, to be thawed
1 egg, to be lightly beaten
a bowl of breadcrumbs
cooking oil for deep-frying

Stuffing Ingredients:
600 g fresh prawns, to be shelled, deveined and finely minced
1/2 egg white, to be lightly beaten
1 tbsp oil
1 - 2 tbsp cornstarch
1 tsp sugar
1 tsp salt
a few drops of sesame oil
ground white pepper

Method;
In a bowl, add stuffing ingredients together and mix well.

Pat dry crab claws with kitchen paper.

With wet hands, wrap minced prawn mixture onto each crab claw.  Repeat procedure until mixture is used up.

In a small bowl, beat eggs lightly with a fork.  In another bowl, add breadcrumbs.  Dip each claw into egg mixture first before coating it with breadcrumbs.

Heat cooking oil in a wok and deep-fry until golden brown.  Drain on a tray lined with paper.

Serve hot with chilli sauce.

Bon Appetit!

Mango Ice Cream

Fruit ice cream consists of pureed fruits with cream or yoghurt, sugar and a little egg white. To attain a smooth fruit ice cream, it has to be stirred during freezing - this is achieved best in an ice cream maker.

Note:  Home-made fruit ice cream does not contain any conserving agents, thus it is suitable for immediate consumption.  If you want to store in the freezer for a few days, I suggest that you add fruit ice cream stabilizer i.e. Fruchteisbasis (from Hobbybäcker) or Ice Cream Stabilizer (note:  there seems to be no Fruit Ice Cream Stabilizer available) in order to avoid ice crystals from forming.  Only use ripe fruits and fresh eggs!

Basic Fruit Ice Cream Recipe
Ingredients;
1 medium-sized ripe mango, to be cut into pieces and pureed (yields about 350 g)
100 g fine sugar
1 tbsp freshly squeezed lemon juice
150 ml fresh cream
2 tbsp egg white
20 g fruit ice cream stabilizer

Method:
In a bowl, mix pureed mango, sugar and lemon juice together.  Whisk egg white and fresh cream separately until stiff.  Mix all ingredients together and prepare ice cream in the ice cream maker.  Set timer to 50 minutes.

Once done, remove tub from ice cream maker and transfer to a container.  Freeze for a few hours before serving.

Note:  If canned fruits are used, reduce amount of sugar to half.

Bon Appetit!

Chocolate & Vanilla Ice Cream

Summer is almost here and it is time to make some home-made ice cream.  Ice cream is made of milk, cream, egg yolk, sugar and other ingredients.  It will become soft and smooth when stirred constantly during freezing.  By the way, I am using an ice cream maker which simplifies the preparation.

Note:  Home-made ice cream does not contain any conserving agents, thus it is suitable for immediate consumption.  If you want to store in the freezer for a few days, I suggest that you add ice cream stabilizer i.e. Milcheisbasis (from Hobbybäcker) or Ice Cream Stabilizer in order to avoid ice crystals from forming.  Only use fresh eggs!

Basic Vanilla Ice Cream Recipe
Ingredients (yields about 700 ml):
300 ml fresh cream
250 g fresh milk
a pinch of salt
1 vanilla pod
4 tbsp fine sugar
3 egg yolks

20 g ice cream stabilizer

Method:
In a saucepan, heat cream and milk over medium heat.  Cut vanilla pod into two, scrape the pulp and add to milk mixture together with the salt.  Do not boil!  The mixture needs only to be warmed.  Remove from heat.

In a bowl, mix sugar and egg yolks together.  Pour some milk mixture into bowl and mix thoroughly.  Return bowl contents to pot and leave to cool down.  Pour into a container and refrigerate for about 24 hours.

Add ice cream stabilizer and mix well.  Pour mixture into ice cream maker and set the timer to 40 minutes.  Once done, remove tub from ice cream maker and transfer to a container. Freeze for a few hours before serving.

For children:  Add chocolate chips or smarties before freezing.

Basic Chocolate Ice Cream Recipe
Ingredients (yields about 500 ml):
50 g plain chocolate (50% cacao), to be broken into pieces
50 g milk chocolate, to be broken into pieces
70 ml fresh milk
300 ml fresh cream

1 egg
20 g ice cream stabilizer

Method:
In a saucepan, heat milk and cream together over medium heat.  Add both types of chocolate pieces and bring to a slight boil.  Remove from heat and leave to cool down. Pour into a container and refrigerate for about 24 hours.

On the next day, add slightly beaten egg yolk and ice cream stabilizer to mixture.  Mix well and pour into ice cream maker.  Set the timer to 25 to 30 minutes.  Once done, remove tub from ice cream maker and transfer to a container.  Freeze for a few hours before serving.

Bon Appetit!

How to "pleat" the edges of Curry Puffs

I made Epok-Epok Daging (Beef Curry Puffs) again today and would like to share two videos (from two different angles) on how to "pleat" your Epok-Epok.  I pleated them very slowly in order that you can follow the video.

Happy Viewing!

Video 1:

Video 2:

Noodle Salad

This tasty salad is perfect for picnics and is quick to prepare.  It accompanies barbecued meat or sausages very well.

Ingredients (serves 4):
500 g noodles i.e. Cellentani (from Buitoni), to be prepared according to packet instructions
200 g cooked turkey sausage (Geflügel Fleischwurst), to be cut into strips
6 pcs pickled gherkins, to be finely cubed

250 g mayonaise (for salad)
50 to 75 g fresh milk
2 tbsp sugar
freshly ground white pepper to taste
salt to taste
1 tsp mustard (optional)

chopped chives for garnishing

Method:
In a large bowl, mix mayonaise and milk together.  Add sugar, ground white pepper and salt to taste.  Add mustard if using.  Then, add gherkins and mix well.

Add in noodles and mix well.  Lastly, add turkey strips and mix thoroughly.  Before serving, sprinkle with chopped chives.

Bon Appetit!

Rhubarb-Coconut Cake

Its spongy cake base and a meringue top really melt in the mouth.  A simple and quick to prepare cake for tea-time.

 Ingredients (yields 24 pieces):
1 kg rhubarb, to be washed, cleaned and cut into 2 cm lengths = 750 kgs after cleaning
200 g desiccated coconut

4  egg yolks
160 g soft butter
150 g fine sugar
15 g vanilla sugar
a pinch of salt
250 g flour
2 tsp (heaped) baking powder
100 ml fresh milk

4 egg whites
a pinch of salt
200 g fine sugar

a little butter & breadcrumbs for oven baking tray (deep)
icing sugar

Method:
Grease baking tray with butter and sprinkle breadcrumbs all over.  Preheat oven to 175° C (conventional) or 150° C (fan).  Sift flour and baking powder into a bowl and set aside.

In a bowl, whisk butter, sugar, vanilla sugar and salt together until creamy.  Add egg yolks one a time alternating with flour mixture.  Spread dough onto baking tray evenly.

In a bowl, whisk egg whites and salt until stiff, at the same time adding sugar.  Whisk until the sugar dissolves.  Then, add desiccated coconut and mix well.  Lastly, fold in rhubarb pieces.  Spread rhubarb/coconut mixture onto dough evenly.

Bake in a preheated oven for about 30 to 40 minutes or until top is slightly browned.  Once done, remove from oven and leave to cool completely.

Sprinkle with icing sugar before serving.  Best eaten with fresh whipped cream.

Happy Baking!

Ayam Masak Kicap (Chicken Drumsticks in Soy Gravy)

This simple dish is one of our son's favourites.  It is quick to prepare and tastes delicious! The following recipe does not contain any spices at all!  Best eaten with rice or baguette!

Ingredients (serves 4):
8 chicken drumsticks, to be washed and patted dry
6 medium-sized potatoes, to be peeled and quartered
10 cherry tomatoes
4 shallots, to be peeled and finely sliced
5 cm fresh ginger, to be finely minced
3 pips garlic, to be peeled and finely sliced
6 tbsp dark soy sauce
1 - 2 tbsp sugar or according to taste
salt and ground white pepper according to taste
300 ml water or sufficient water needed (depends on one's liking)
3 tbsp cooking oil

Method:
Heat cooking oil in a pot over medium heat.  Stir-fry shallot slices, minced ginger and garlic slices until fragrant.  Add chicken drumsticks and cook until drumsticks are lightly browned.

Add water and bring to a slight boil.  Then, add soy sauce, sugar, seasonings and potatoes.  Cover pot and cook over low heat for about 25 minutes or until both chicken and potatoes are tender.  Once done, add in the cherry tomatoes and check seasoning!

Serve hot with rice or baguette!

Bon Appetit!

Dhal Rice (Nasi Dhal)

One of the many rice dishes which was served in our home during my childhood days.  The dhal (lentils) gives a certain taste and aroma to the rice.  Any kind of gravy will complement this dish very well.

Ingredients (serves 4):
600 g basmati rice, to be rinsed clean and drained in a sieve
110 g dhal or lentils (I used Toor dhal), to be soaked in water for at least 2 hours
3 tbsp ghee
600 ml water
120 ml evaporated milk
2 pandan leaves, to be tied in a knot
salt to taste
yellow colouring (optional).

Stir-fry Ingredients:
1 medium-sized onion, to be peeled and finely sliced
1 pce cinnamon stick (about 5 cm long)
2 pcs cardamon
4 pcs cloves

Pounded Ingredients:
1 cm fresh ginger, to be sliced
5 pips garlic, to be sliced

Method:
Rinse clean dhal and drained in a sieve.  In a bowl, mix rice and dhal together.

In a pot, heat ghee over medium heat.  Add the stir-fry ingredients and stir-fry until fragrant. Then, add water, evaporated milk, pandan leaves and salt to taste.  Bring to a light boil.  Lastly, add in rice and dhal.  Stir thoroughly and put the lid on.  If you are using a rice cooker, transfer to pot and cook rice until done.  Or cook until all liquid has evaporated.  Reduce heat to low, stir and put the lid on.  Cook until rice is cooked.

Lastly, add a few drops of yellow colouring.

Just before serving, lightly stir rice together.  Serve Dhal Rice sprinkled with fried shallots with Lamb Cilantro or any kind of curry or korma gravy.

Bon Appetit!

Lamb Cilantro

Avery tasty gravy to complement any rice dishes i.e. Dhal Rice (Nasi Dhal), Nasi Biryani or Nasi Minyak.  If you want a hot gravy, just double up the fresh chillies quantity.

Ingredients (serves 4):
800 g lamb (mutton), to be cut into large cubes (10 or 12)
10 - 12 tbsp cooking oil
200 ml water or enough water
2 tbsp plain yoghurt
1 tbsp chili powder

Blended Ingredients:
3 stalks fresh green chillies, to be sliced
2 stalks fresh green chillies, to be sliced
5 pips garlic, to be sliced
3 cm fresh ginger, to be sliced
2 medium-sized onions, to be peeled and sliced
4 red tomatoes, to be coarsely diced
8 stalks fresh coriander (cilantro) leaves, to be plucked and coarsely chopped

Stir-fry Ingredients:
1 medium-sized onion, to be peeled and finely sliced
4 pcs cardamon
5 pcs cloves
1 pce cinnamon stick (about 5 cm)

Method:
Marinate lamb cubes with blended ingredients, yoghurt and chili powder together.  Leave aside for about 30 minutes.

Heat cooking oil in a large pot over medium heat.  Add stir-fry ingredients and stir-fry until fragrant.  Then, add lamb and its marinade.  Stir well and add a little water.  Bring to a slight boil and put the lid on.  Cook until mutton is tender and the gravy thickens.  Tip:  After about one hour, remove lamb cubes and further cook gravy until it thickens.  Once thickened, return lamb to pot and season with salt to taste.  Check whether lamb is tender before switching off the heat.

Serve with Nasi Dhal (Dhal Rice) and a simple Cucumber & Tomato Salad.

Bon Appetit!

Apricot-Yoghurt Cake

A simple to bake cake for a lazy and relaxing weekend.  This fruity cake will definitely make you bake again and again.  Best eaten with fresh whipped cream.

Ingredients (for a 28 cm dia cake tin):
2 "M" size eggs
150 g sugar
150 g plain flour
80 ml cooking oil
80 ml plain yoghurt
a pinch of salt
1 tsp (levelled) baking powder
1 pkt (8 g) vanilla sugar

1 can (850 ml) apricot halves in syrup, to be drained in a sieve
2 tbsp apricot jam, to be heated in a small pot and passed through a small sieve into a bowl
icing sugar to garnish

a little butter to grease cake tin

Note:  If you do not have a 28 cm dia cake tin, you can use either a 24 cm or 26 cm dia cake tin.

Method:
In a bowl, mix plain flour and baking powder together.  Grease cake tin and sprinkle with a little flour.  Remove excess flour.  Preheat oven to 175° C (fan) or 200° C (conventional).

In a mixing bowl, add eggs, sugar, oil, yoghurt, sugar, vanilla sugar and salt.  Add flour mixture and whisk together for a short while.  Add batter into prepared cake tin.  Arrange apricot halves cut side down as shown below:

Bake in preheated oven for about 35 minutes.  Once done, remove cake and immediately brush apricots with apricot jam.  Leave to cool completely in cake tin.

Before serving, sprinkle some icing sugar on the circumference of cake.  Serve with fresh whipped cream.

Happy Baking!

Baked Fish with Spicy Flavoured Crust

This dish is similar to the Fish Filets à la Bordelaise from Iglo.  I must say that the taste is much better than the store bought ones and it is simple & quick to prepare - definitely a hit among kids!

Ingredients (serves 4):
4 white fish filets, to be washed and pat dry

1 pip garlic, to be peeled and finely crushed or minced
3 tbsp mayonaise

100 g breadcrumbs
3 to 4 tbsp chopped fresh parsley
1 tsp salt
1 tsp ground white pepper
1/2 tsp curry powder
juice from one lemon

butter for casserole
olive oil

Method:
Preheat oven to 180° C (fan) or 200° C (conventional).  Lightly grease large casserole tray with butter.

In a bowl, mix breadcrumbs, chopped parsley, salt, pepper, curry powder and lemon juice together to resemble crumbs.  Set aside.

In a small bowl, mix mayonaise and minced (crushed) garlic together to form a paste.  Spread paste on fish filets and arrange in casserole tray.  Sprinkle fish filets with breadcrumb mixture until all is used up.  Sprinkle olive oil over fish filets and bake for about 15 minutes or until the crust is golden brown.

Serve hot with french fries.

Bon Appetit!

Shrimps with Green Asparagus

One more week before the asparagus season ends and our son requested this dish for lunch. It goes without saying that green asparagus compliments very well with shrimps.  This dish is simple to prepare and tastes equally delicious.

Ingredients:
250 g medium-sized raw or frozen shrimps (to be thawed before using)
1 tsp (heaped) cornflour
1 tbsp light soy sauce

500 g green asparagus, to be peeled (optional), trimmed about 3 cm off bottom end and cut into 4 cm lengths
2 medium-sized carrots, to be peeled and diagonally sliced
4 spring onions, to be washed clean and cut into 4 cm lengths
5 cm fresh ginger, to be peeled and cut into strips
2 pips garlic, to be crushed
3 tbsp cooking oil

Sauce Ingredients:
100 ml water
2 tbsp oyster sauce
1/2 tsp salt or to taste
2 tsp sugar
ground white pepper to taste
1 tsp (heaped (cornflour)

Method:
Combine shrimps with cornflour and soy sauce together.  Leave aside for about 20 minutes. Mix all sauce ingredients in a bowl and leave aside.

Heat 1 tbsp of oil in a wok over high heat.  Add shrimps and stir-fry until colour changes. Remove shrimps from wok into a bowl and set aside.

Heat the remaining cooking oil in wok over high heat.  Add ginger strips and crushed garlic, stir-fry until fragrant.  Then, add carrot slices and stir-fry for about 5 minutes.  Add asparagus and spring onions, stir-fry for about 5 minutes.  Lastly, add in shrimps and sauce ingredients. Cook until shrimps are cooked.

Serve hot with rice.

Bon Appetit!