Monday, June 21, 2010

Tomato Coriander Salad

HELLO!!! it's been more than a year since the last post...and it's sorta hard to pick up food blogging again..
so what has happened since...i've moved back permanently to Singapore (along with the other girls you see in the picture on the right)..and all of us have started work..
when people ask me: "do you still cook?" I always give them a very pathetic answer.."In singapore food is very cheap lah..much easier to eat out..besides where got time....? n u need to clean up the kitchen n yourself!!"
but the truth of the matter is that i miss cooking like crazy!! I find it very therapeutic..the rhythmic chopping of stuff and imagining how the flavours of the dish will combine...
and nothing beats seeing the delightful faces of people you feed..
in the last 14 months, i think i have only ventured in the kitchen..less than 10 times...
and this dish is one that i brought to a potluck..mainly cos it was very easy to assemble..
Enjoy!!



Tomato Coriander Salad
(adapted from Mark Bittman's 101 simple salads series)



ingredients:
Cherry Tomatoes, 500g, halved
Coriander, 1 bunch, finely chopped
light soy sauce, hmm..sorry i can't remember...start with maybe 4 tbsp first and taste after adding the sesame oil..
sesame oil, 2 tsp, this too is an estimation... :P (sorry i endevour to be more precise next time!)

topping:
Sesame seeds, 2 tbsp, light toasted (in microwave or a pan, up to u!)

Method:
1. Mix everything together and sprinkle sesame seeds.
DONE!

How easy is that?!! But the sauce is quite heavenly!! I had a friend slurping it all up from the plate!!

Sunday, April 5, 2009

Salmon Cream Cheese Rolls



Inspired by Berry Simple

FOUR INGREDIENTS ONLY! How simple and delightful!!

as with all recipes with few ingredients- try to use the best you can afford.

i had 2 big loaves (around 20 slices each) of sliced bread, and used 400g cream cheese + 400g smoked salmon and a big bunch of chives.

method:

mix cheese + chopped chives together. Set aside.
Trim crusts off bread. Be ruthless...you don't want any hard bits, they make the rolling difficult.
Slather cream cheese on bread.
lay pieces of salmon and roll up.
Wrap with cling wrap tightly and chill in fridge for a couple of hours.
Slice each roll into thirds/ quarters just before serving.
Sit back and enjoy the accolades.

makes around 90 - 120 pieces...enough for a party of around 50.

Variations for next time? use seedy ie: linseed bread and add some paprika into the cream cheese mixture....or dill instead of chives...and maybe capers...!!

Sunday, March 29, 2009

Farewell Emi!



Emi is leaving in two days time. To pursue her dream of setting up a cake shop. To do that, she is going back to Japan for a year to start a course in pastry and cake and traditional Japanese sweets.

And why is this worth posting on this food blog....?

Not only is she one of my favourite people to feed (she has a very educated palate and her enthusiasm for talking about food and ingredients is so infectious!)...but also her journey was inspired by one of my favourite food blogs...Su Yin's Cooking is my passion..during a sleepover, she told me about how much she wanted to start up a cakery..and i shared with her Su Yin's journey and how she went on to the Notter School of Pastry after she graduated from uni in something else quite un-related..

Who'd know that reading food blogs could be so life changing?!!!

All the best Emi - I'd miss you dearly and can't wait to hear all about your adventures!!

Thursday, March 12, 2009

Creamy Chicken Pie



this is a recipe that i rave about to alot of friends shamelessly...i show them the picture of the pie and tell them that it is good enough to rival the ones at Pot Belly Pies!!!

Short crust pastry:
250 g self raising flour
125 g butter, straight from the fridge and cubed

Filling:
1 can of creamed corn (425g)
1 large BBQ chicken, shredded (bones can be reserved for making stock if u like)
1 onion, diced
30g butter
salt and pepper to taste
milk for glazing

method:
Make short crust pastry by pulsing flour and butter in a food processor till the mixture resembles bread crumbs.
While the machine is running, add water slowly till the dough starts tocome together. (Appro 1/2 cup)
Remove and cling wrap and leave in fridge for 30 minutes. (This prevents shrinkage when the pie is baking.)

Melt butter in a fry pan and add onions. Fry til soft and transculent. Add shredded chicken and creamed corn. Add cream and seasoning to taste. Leave aside to cool.

Divide dough into 2 portions. Roll out into 2 circles to fit your pie dish (appro 23 cm diameter). Put one circle into pie dish.
Put filling inside dish. Cover with the remaining pastry and brush with milk. Decorations optional.
Bake at 180 degree oven for 45 mins or til the crust is golden brown.
Serve hot with a fresh salad.

Recipe originally from Bay Books' Best Chicken Recipes

Wednesday, February 25, 2009

Hallelujah Noodles!



interesting name hey?
it's one of the first dishes i cooked in australia for potlucks...the recipe is from allrecipes. Pretty easy to put together and u usually get more credit than u should....;P
the avocado and cilantro are essential but it works well with most types of greens and do toast the sesame seeds lightly to get the flavour to pop!

Tuesday, February 24, 2009

Bean Curd sheet soup

this very homely dish is something that my aunt cooks every chinese new year..it's quite simple to make...but very satisfying...!
i like it as a soup but i think it's meant to be a savoury dish with rice...



ingredients:
1 packet of dried bean curd sheet (savoury type - there's two types- sweet and savoury), soaked in cold water til soft.
1 entire head of garlic, half of it minced, the other half left in their skins
200g chicken thigh fillet/ pork belly, sliced into strips
1 tbs oil

method:
1. Marinate chicken with a dash of white pepper, corn flour, light soy sauce and sesame oil for 20 mins. (my aunt doesn't marinate the meat i think...but i marinate all meats given a chance...why?? cos i see my mom do it and i think it increases the depth of flavour and tenderness of the meat.)
2. Heat oil in pan. Add minced garlic and stir fry for 2 mins until fragrant. Add chicken and stir fry briskly til cooked. Add garlic in skins.
3. Add around 1.5 L water and bring to a boil. Add softened bean curd sheets and simmer for around 30 mins. Add more hot water if necessary.
4. Add salt and serve.

serves 4

Tuesday, February 10, 2009

Lychee Lime Cheesecake



one of the yummiest cakes i have ever made....but mostly cos it's made in mind for a very special person.

My supervisor for the last component of my course.

When i first met her, this is how i described her to my friends: " She seems like the sort of person who has had a very loving and happy childhood...."

and after spending five weeks with her, i can also safely say she is truly one of the nicest persons i have ever met!!!

ingredients: (makes enough for a 21 cm springform pan + 2 small cakes..
500g cream cheese
1 pack lime jelly crystals
2 tbs gelatine powder
1 can lychees
1 pack nice biscuits
50g butter

method:
line pan and containers with grease form paper.
Melt butter.
Crush biscuits (in a plastic bag with a rolling pin or a food processor)
Mix butter and biscuits and press into cake pans. Leave in the fridge to set.
Add HALF of the jelly crystals and 2 tbsp gelatine powder to 100 hot water and mix well til dissolved.
Add the liquid from the lychees. Leave in fridge to set.
(wash up and potter around for an potter waiting for the biscuit base and jelly to set.)
Whizz the cream cheese and lychees in a food processor.
Add the partially set jelly.
Pour into the cake pans.
Leave for around 3 hours to set.
Make up reminder of jelly with around 200ml hot water.
Pour over cakes.
Leave to set overnight.