Wednesday 5 June 2019

Seafood Aglio Olio

06 June 2019 - "一个人吃饭"

Today's special. Cooked this simple aglio olio specially for a VIP 😊 I have used my existing mushroom aglio olio recipe and add on seafood.

I have replaced swiss mushroom with shitake mushroom and added some fresh herbs from my garden

Detail method of cooking spaghetti is found in my recipe for Bolognese Spaghetti.

3 large prawns
3 fresh scallops
1 shitake mushroom -sliced
4 cloves of garlic - chopped
1-2 tablespoons olive oil
4-5 leaves sweet basil
1 stalk spring onion - chopped
1 chilli padi - remove seeds, chopped(optional)

100g -125g  spaghetti
Water for cooking spaghetti
1 tablespoon of oil
2 tsp salt

1. Cook the spaghetti in boiling salted  water(added oil) according to packet instructions and drain  thoroughly. Set aside. Note : keep 1/2 cup of water after boiling the spaghetti.

2. Clean and deshell prawns. Washed scallop. Seasoned prawns and scallop with a pinch of salt and some pepper. Set aside.

3.In a clean wok/frying pan , pan sear both prawns and scallops until they are cooked and lightly brown. Remove from heat and set aside.

4.Fry garlic in olive oil until fragrance and golden brown.  Remove fried garlic into a bowl, leave  the oil in the wok. Add mushrooms in the wok to fry for 30sec then add cooked spaghetti. If it is too dry, add a little water from boiling the pasta. Add a pinch of salt or 1 tsp of fish sauce to adjust to your taste. Add chopped onion and chopped basil. Add the fried garlic. Add chopped chilli if you like spicy pasta. Stir well. Remove from heat. 
Serve with pan seared prawns and scallop.

Wednesday 17 April 2019

Curry Chicken

We had curry chicken for dinner last evening, then I remember I had yet update my blog with this recipe. It is a long overdue recipe...
I have been very busy so you will see less of me here. I hope all are well for you. Do drop me acomments if you find the recipes are helpful for you. This will motivate me to continue update my blog with new recipes😁. Actually they are not new, they are all stored in my walking computer... The "computer" above the shoulder.😜 . To me to cook the dish is easier than to write the recipe.

This is a very simple dish which is nice to eat and can be use in all occasions. I like cooking this is when there is left over (usually will) , it will become our breakfast too. We will dip bread or prata in curry for breakfast. And if there is still leftover, I will add cabbage into the curry sauce and it will turn into another dish - curry chap chye for next day dinner..haha.

1 chicken (1 - 1.2kg) - chopped into 10pcs

To season the chicken:
1/2 thumb size ginger - chopped
1.5 tsp sea salt
1 tsp curry powder
Dash of pepper

Rest of ingredients and seasoning:
250g thick coconut milk
3 big potatoes - each cut into pcs
2 TBSP Olive oil/cooking oil
10 small onions - chopped
3 cloves garlic - chopped
1 big onion - chopped
2 stalk lemon grass - cut into 2-3cm length
Some curry leaves(optional)
3 TBSP curry powder add some water to make paste
1 TBSP Demerara sugar/any type of sugar
3 tsp of sea salt 

Method :
1.Wash and chop chicken into pieces. Season it with salt, curry powder, pepper and ginger. Set aside.

2.In a work add olive oil, onion and garlic and fry them to light brown, add lemon grass, curry leaves and fry another few seconds, add curry powder paste and continue to fry until fragrance. Be watchful at this point: Lower the heat if necessary to prevent burnt.

3.Add the seasoned chicken into wok and stir fry few sec , then add half the amount of coconut milk and continue fry for 30sec then add water that is enough to cover the chicken , add sugar and salt. Adjust the seasoning according to your taste. How much to add or reduce depend on your tastebuds and also how much water you have added.

4.When curry is about to boil, add potatoes and continue to cook until the potatoes are 3/4 cooked.  Add the remaining coconut milk. Continue to cook until curry is boiled and potatoes are cooked. That is potatoes are slightly soft and you are able to cut it through using a spoon. Curry is done. Remove from heat.

Note : Do not over cooked curry at item4 to prevent potatoes and chicken meat overly soft and ended up no meat and no potatoes as they melt into curry. I usually add potatoes only when the curry is about to boil to prevent potato too soft and meat too tough. 


Saturday 16 February 2019

Toaster Oven Meatball


800g Fresh Shoulder Meat 五花肉 - minced
1 egg
5-8 water chestnut - chopped
1cup of chopped raw yam
1/2 tsp pepper
3 tbsp light sauce
1/2 tbsp oyster sauce
1 tbsp sesame oil
4 tbsp potatoes flour/cornflour
Spring onion - chopped
3-4 cloves of garlic - minced

oil for deep frying or toaster oven 250°C

1. Combined all ingredients in a large bowl.
2.Heat up a wok. Pour in the oil enough for deep frying. With 2 spoons or gloved hand shape the meat into 2cm balls. When the oil is hot enough, put in the meat balls by batch to deep fry until golden brown. Remove from wok and place them into a plate lay with kitchen paper to absorb excess oil. Continue to deep fry the rest of the meat balls until all completed. 
3. Transfer into another place, serve.

Toaster Oven baked:
At item2, roll meat into small balls. Bake in a pre-heated oven.  Roast until it is golden colour. App 30min

Friday 1 February 2019

Dried Shrimp Cookies

Finally today I baked something savory which i had wanted to bake several years ago😁. It tastes very yummy yummy..成功!
As i was putting them into container, there were another 2 hands (husband and daughter's hands) taking and packing into their stomach.. Both daughter and husband said "once started can't stop..." "will finish before CNY" . It left half the quantity one hour after baking. I am delighted. Finishing fast😁. This really crunchy and taste very good. Can't stop eating...

Read a recipe "dried shrimp cookies" in several years ago. Since then had wanted to bake this cookies as I also like savory stuffs😁

I have made some modification on the ingredients. I have replaced some plain flour with top flour just to finish the stock that I have. I have also increased the amount of flour to make it possible to roll by hands rather piping. 
Though i had reduced the sugar and replaced with icing sugar, still I find it is too sweet for my taste. Next time I will increase the salt and reduce sugar by further 10g.
The original recipe owner has caution that if the dried shrimps that you are using is very salty, then will have reduce or omit salt. For mine dried shrimps was not so salty so I need to add more salt. I have a preference of saltier taste and less sweet stuff. So, i will reduce sweetness and add more salt. 

Ingredients ( 85pcs)
75g dried shrimp
165 plain flour (I used top flour)
45 plain flour (extra flour added)
75g  sugar (I used 70g icing , will reduce to 60g)
115g unsalted butter (I used 125g)
1/2 tsp of vanilla
1 egg
A dash of salt(will increase to 1 tsp salt next time)
A dash of pepper(not in orig recipe)

Oven Temp 170°c with fan, or 180°c without fan

1.Place flour and shrimp in food processor and blend them till fine.
2.Add butter and sugar and vanilla and salt blend them well.

3.Remove into a large bowl. Add egg and combine them well.
4.Roll them into small balls and use a fork to press in it to make pattern.

5.Bake in pre heat oven with fan function 170°c for 12-15min or 180°c without fan for 12-15min

Happy Baking.