Pan-Fried Salmon with Cucumber Dill Yogurt Sauce

Ingredients:
1                        salmon fillet
1/2                     lemon, juice
1                        Japanese cucumber
1 teaspoon         dried dill or 1 tablespoon fresh dill
2 tablespoons    plain yoghurt
1 pinch              cayenne pepper
1 tablespoon      olive oil
                          salt and black pepper

Method: 

Season salmon fillet with lemon juice, salt and pepper. 

Heat up the olive oil in a frying pan on high heat. When the pan is hot, place the salmon skin side down. Lower heat to medium high and fry for 5 minutes. Turn the salmon over and fry for another 4 minutes. The salmon should be still slightly raw in the middle. 

Peel off the skin of the Japanese cucumber. Chop the cucumber finely and add in 1/2 teaspoon of salt. Leave aside for 10 minutes.  Squeeze off excess water.

Mix the yoghurt, 1 tablespoon of lemon juice, dill, cayenne pepper and cucumber together. Serve with the pan-fried salmon. 

Guacamole Dip

There was an offer at the supermarket for avocados and that's exactly what I came home with. I was craving some mid-day snack that day and since avocados are supposedly healthy, having a guacamole dip would be considered totally guilt free! Another plus factor to this recipe is its incredibly easy steps: mash and mix and Tadah! a nice serving of healthy, fresh dip, all ready for you to enjoy!

Just a note to remember to always use avocados that are ripe and that means when the skin has turned all black. Don't be put off by its colour, what you will get is some nice creamy butter underneath that skin.

Ingredients:
1                    ripe avocado, peeled and pitted
1                    small red onion, chopped
1                    tomato, chopped
1 bunch         cilantro, chopped
1 clove          garlic, minced
1                    lime, juiced  
                      cayenne pepper
                      salt

Method:

Mash avocado with a pinch of salt, cayenne pepper, and lime juice. Mix in the rest of the ingredients, keep it in the fridge for a hour for the flavours to blend together, and serve with your favourite tortilla chips.

Cobb Salad, my way.

It's not exactly fair to call this a salad. At least to me, salads are supposed to be healthy and light and all. A cobb salad, despite its name, is made using ingredients that are technically, WAY too delicious to be included in a bland and boring healthy salad. Then again, who says all salads are supposed to be bland and healthy anyway? Healthy or not, I for one, don't really care and just adore this sinful and fulfilling recipe of mine. 

Serves 2 

Ingredients:

Salad: 

1 head                       romaine lettuce, chopped roughly 

1                               tomato, diced

2                               hard boiled egg, shelled and chopped 

1                               avocado, diced 

100gm                      blue cheese, diced 

6 strips                     bacon, fried till crisp and cut into smaller pieces 

1                               roasted chicken breast, diced 

Method: Arrange everything on a salad bowl or plate and serve with the dressing below or your favourite dressing. 

Dressing: 

1/2 cup                      extra virgin olive oil

3 tablespoons            white wine vinegar

1/2 teaspoon              dijon mustard 

1/2 teaspoon              worcestershire sauce 

1/2 tablespoon           lemon juice 

                                   salt & pepper 

Method:

Whisk all the ingredients together and serve with the salad.

Creamed Spinach

 

I've had a huge bunch of spinach left in the fridge and decided that a creamed spinach will be the ideal side to my grilled meat. Creamed spinach uses heavy cream but if you run into a situation like me where you don't keep heavy cream at home, you can always subsitute with some milk and butter. If using low fat milk, do add in 1/2 tablespoon of flour and you are all set to go.

 

Ingredients:

 

1 packet                     spinach, washed and drained

1/2 clove                    garlic, minced

3                                 shallots, minced

2 tablespoons             butter

1/4 cup                       heavy cream (or 1/4 cup milk with 1 tablespoons butter)

pinch                          nutmeg

                                   salt and pepper to season

 

Method:

 

Bring a pot of salted water to boil. Add in the spinach and cook for about 2 minutes. Drain, squeeze the water out of the spinach and chop finely.

 

In a saucepan, heat 2 tablespoons of butter and add in shallots and garlic and cook for about 2 minutes.

 

Add in the spinach, cream, nutmeg and salt and pepper. Stir and cook for about 4 minutes or until the liquid has reduced and reached a thickened consistency.

 

Salted Fish, Chicken & Lup Cheong Claypot Rice

 

I've recently managed to lay my hands on some good quality salted fish and decided that the best dish to bring out that savoury goodness is through a pot of good old traditional claypot rice. A warning though, to open all your windows and keep all your clothes if you don't want the house smelling of this distinct 'aroma'. I personally like my claypot rice full of the salted fish taste but do cut back according to your preference.

 

Serves 2

Ingredients:

 

1.5 cups                           long grain rice, washed and drained

2 tablespoons                  cooking oil

1 thumbsized                  old ginger, julienned

1                                      waxed sausage (lup cheong), sliced

2 thumbsized                   salted fish, washed lightly, diced

1                                      boneless chicken leg or 1/4 chicken, cut into smaller pieces

3 stalks                            green vegetables (siew pak choy or choy sum), washed

1 tablespoon                    dark soy sauce (2 tablespoons if you prefer it darker)

1 tablespoon                    light soy sauce

 

Marinade for chicken:

 

1 tablespoon                    oyster sauce

1 tablespoon                    light soy sauce

1/2 tablespoon                 sugar

1/2 teaspoon                    sesame oil

1/4 teaspoon                    ground white pepper

1 tablespoon                    Chinese wine

1 tablespoon                    corn starch

 

 

Method:

 

Marinate the chicken with marinade ingredients and set aside in the fridge for at least 2 hours.

 

Heat a claypot with 2 tablespoons of cooking oil. Add in the diced salted fish and fry till fragrant. Remove the fried salted fish, leaving the oil behind in the claypot.

 

Add in the washed rice and stir to ensure that the rice is evenly mixed with the oil. Add in 1.5 cups of water and bring to boil, uncovered.

 

Add in the marinated chicken on one side of the claypot, making sure not to stack them so they will cook evenly. Top the chicken with some julienned ginger. Sprinkle the waxed sausage on the other side of the claypot. Cover and cook on low heat.

 

After 5 minutes, add the green vegeables on top of the meat and cover, cooking for another 3 to 4 minutes on high heat.

 

Remove the claypot from heat, sprinkle the fried salted fish on top. Drizzle in 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce and mix evenly with a rice spatula.

Casear Salad with Wholemeal Croutons

 

I couldn't make up my mind on what to eat for dinner one evening that I decided to make do with a simple salad. A simple salad doesn't necessarily means I have to succumb myself to a boring or blant dinner. I ran out of white bread and made do with my leftover wholemeal instead. It was nonetheless a healthy pleasant alternative. Alright, maybe not so healthy with all the butter that's been added but it was good I have to say.

 

Ingredients:

 

1 bunch                   lettuce, rinsed and dry

2 tablespoons          grated parmesan cheese

1/2                           roasted chicken breast, sliced or 5 slices of smoked salmon (optional)

 

For the croutons:

 

2 slices                     wholemeal bread or 1/2 small baguette, cut into cubes

1 tablespoon             butter

1/2 teaspoon             garlic powder

1/4 teaspoon             paprika

dash                          black pepper

 

For the dressing:

 

1 fillet                       anchovies in oil  

3 cloves                    garlic, minced

1/2 tablespoon          dijon mustard

1/2 tablespoon          vinegar

(I used red wine vinegar but you can also replace it with other vinegar except for cider or balsamic vinegar)

1 heap tablespoon     mayonnaise

4 tablespoons           extra virgin olive oil

1/2 tablespoon          lemon juice

                                  salt & pepper to season

 

 

Method:

 

Mix all the ingredients for the dressing thoroughly, making sure to mince the anchovy. Set aside.

 

Heat a small pan with a tablespoon of butter. Add in the cubed bread and sprinkle with garlic powder, black pepper and paprika. Toss them evenly until the bread turns crispy or golden brown for white bread.

 

Combine all other ingredients together, adding smoked salmon or roasted chicken breast if desired.

 

Braised Chinese Mushroom with Spinach

I was in the mood of cooking up a Chinese banquet feast for myself. It was just one of those days that I wanted to feel a little special by having a table of full of dishes and I get to pretend that I've been invited to a banquet dinner. LOL. The dish would have been perfect if sea cucumber were included but unfortunately I didn't get to prepare that in time. As some of you may know, preparing sea cucumber is a tedious and time-consuming affair. Nah, don't think I can hold out that long.

Serves 3 - 4

Ingredients:

1 packet                 spinach, washed and drained
8 - 12 pieces          dried chinese mushroom, soaked, squeezed dry and stemmed
1 cup                      liquid from soaking the mushroom
1 tablespoon          chinese wine
1 tablespoon          oyster sauce
1 tablespoon           light soy sauce
1 teaspoon             sesame oil
1 teaspoon             sugar
1 teaspoon             cornstarch
1 tablespoon          cooking oil

Method:

Heat a pot with a tablespoon of cooking oil on medium high heat. Add in the prepared mushroom and give it a quick stir for about 2 to 3 minutes.

Mix all the seasoning excluding the cornstarch together. Pour the sauce mixture into the pot and bring to boil.

Lower heat and simmer covered for about 20 to 25 minutes. If using sea cucumber, add more water and increase the time to 40 minutes.

Meanwhile, bring a big pot of water to boil. Blanch the spinach for about a minute and drain. Arrange neatly on a plate.

Mix 1 teaspoon of cornstarch with 2 tablespoons of water. Pour into the pot of mushroom when done. Stir rapidly and turn off the heat.

Pour the mushroom and sauce onto the blanched spinach and serve.

Tomato Bruschetta

I've always loved a good nice bruschetta. The sweet tangy taste of those tomatoes coupled with the hot cripsy pungent garlic bread are just about the most perfect combination around, in my opinion. I've had many recipes for bruschetta over the years and it just keeps improving, a little at a time though. You can use cherry tomatoes, heirloom tomatoes or whichever type of tomatoes you can lay your hands on, it really doesn't matter. A combination will be nice, I think.

Serves 2 (sometimes only 1 if you are famished)
Ingredients:

1 packet                     cherry tomatoes or 3 large tomatoes
3 tablespoons             extra virgin olive oil or grapeseed oil
1 clove                       garlic
1/2 teaspoon              dried italian herbs or just a handful of basil leaves
1                                 baguette
                                   sea salt and black pepper

Method:

Give the tomatoes a good dice. If using large tomatoes instead of cherry tomates, remove the seeds and pulp before dicing.

Add in 2 tablespoons of extra virgin olive, sea salt, black pepper and the herbs. Give it a good mix and set aside.

Slice the baguette diagonally. Toast them in an oven or grill them on a pan until hot and crispy. Cut off the end of the garlic and rub it onto the freshly toasted bread. The more you rub, the more garlicky your bread gets.

Drizzle 1 tablespoon (or more) of extra virgin olive oil over the bread and serve with the prepared tomatoes.

Chicken and Cheese Porridge

 

I've grown sick and tired of the usual porridge with century egg, minced pork, scallop and all. Don't get me wrong, they are still very delicious to me. But I thought it would be good to try something new and novel. I've tried the popular Deonbokjuk (Abalone Porridge) in Korea, but the one that stays in my head was actually the creamy wholesome chicken and cheese porridge. Contrary to much belief that it will be pretty thick and heavy, a slight hint of cheese actually transformed a rather simple chicken porridge to something a little more...let's just say homely. As much as I would love the recipe from the shop owner, I had to improvise on my own from memory and some imagination. Somewhat different from the original that I've tasted, this is nonetheless good enough to tide me over a cold rainy day.

Serves 2
Ingredients:
1 cup                               short grain rice, rinsed and soaked for at least 30 minutes
1                                      chicken carcasse
1 piece                             chicken breast
1 small                             carrot, diced
1                                       broccoli stalk, diced
2 slices                             packet cheddar cheese

Method:

Bring the rice to boil with 2 cups of water. When the water is boiling, add in the chicken carcasse and chicken breast.

Remove the chicken breast after 5 - 10 minutes, leaving the carcasse behind in the pot. Allow the chicken breast to cool before shredding it by hand.

Allow the porridge to cook for another 30 minutes. Add in additional water if required.

Remove the carcasse and add in the diced carrot and broccoli. Cook for another 5 to 10 minutes.

Switch off heat and stir in the shredded chicken breast. Serve hot. Add in a slice of cheese to each bowl and stir thoroughly before serving.

Radish Kimchi

I've recently returned from a holiday to Seoul. Expectedly I lugged back an entire treasure trove of ingredients bought from the local wet market. Amongst those were some lovely red looking dried Korean chilli powder, which I bought by the kilogram. :) I've also had the opportunity to experience making cabbage Kimchi in a traditional guesthouse. It was such a wonderful experience that I decided to experiment with some radish kimchi this evening, using some of these gorgeous looking spices of course.

Ingredients:

1 large                           radish, peeled and cut into small pieces
3 stalks                          spring onion,chopped
3 tablespoons                Korean dried chilli powder
5 cloves                         garlic, minced
1/2 teaspoon                  ginger, minced
3-4 tablespoons             fish sauce
1 tablespoon                  sugar
1 tablespoon                  salt

Method:

In a bowl, mix 1 tablespoon of salt and 1 tablespoon of sugar with the radish. Set aside for 30 minutes.

After 30 minutes, drain some of the liquid released by the radish and leave about 1/4 cup behind.

Add in the remaining ingredients and mix evenly. My suggestion is to try tasting the radish kimchi with 3 tablespoons of fish sauce. If the flavour is not strong enough for you, mix in another tablespoon of it.

Store in a air tight container and chill in the fridge.

Jjimdak (Korean Steamed Chicken)

Crazy me didn't had enough of Korea. I have just touched down from Seoul late last night and here I am cooking Korean food again. Well, this was my favourite dish throughout my week long holiday and have terribly regretted not going back for a 2nd round. So here I am trying my best to replicate the exact flavours in my own kitchen. Unfortunately I am not a good imitator but the dish turned out to be pretty good, according to my sister. I am not a fan of white meat and hence I chose to use only dark meat in this dish. You can use half a chicken if preferred.

Serves 2
Ingredients:

5                                    chicken wings, separated into wings and drumlets
2 tablespoons                cooking oil
6 cloves                         garlic, minced
1 tablespoon                  ginger, minced
6                                    dried chilli, cut into smaller pieces
1                                    red chilli, sliced
1                                    carrot, sliced
1 large                           yellow onions, quartered
3                                    potatoes, skinned and quartered
6                                    spring onions, cut into 2-inches long
1 tablespoon                  toasted sesame seed
200g                              cellophane noodles, soaked and drained
3 cups                            water
1 tablespoon                  sesame oil
                                      ground white pepper

Sauce:

3 tablespoons                 light soy sauce
1 tablespoons                 dark soy sauce
2 tablespoons                 oyster sauce
2 tablespoons                 sugar

Method:

Heat a skillet with 2 tablespoons of cooking oil. Add in the dried red chilli and fry for until fragrant, taking care not to burn the chillies. Remove the chilli and set aside.

Add in the chicken pieces and stir fry for about 3 to 5 minutes. Add in the minced garlic and ginger and fry for another 2 minutes.

Pour in the sauce mixture, 3 cups of water and the prepared potatoes. Bring to boil for 10 minutes.

Add in the carrot, onion and cover with lid. Boil for another 5 to 8 minutes.

Stir in the cellophane noodles and boil for another 3 to 5 minutes until the sauce has reduced and thickened.

Remove from heat and stir in the spring onions, 1 tablespoon of sesame oil, a dash of ground white pepper.

Garnish with toasted sesame seeds and more spring onions, if desired.

Basic Rocket Salad

I know some of you may roll your eyes when you see this post. 'Everyone knows how to make a simple rocket salad!' you may say. Well then again, let's just post this up for those who unfortunately don't. Super simple, 10 seconds (or even lesser) is all it takes for a classic rocket salad.

Serves 2

Ingredients:

1 packet                                      washed rocket leaves
2 tablespoon                               extra virgin olive oil or grapeseed oil
1 tablespoon                               balsamic vinegar
2 tablespoon                               shaved parmesan cheese

Method:

Mix all together and serve.

Pasta Puttanesca

I first tried this pasta a couple of years back, in a hotel that I was working in. My Italian chef told me that this pasta is also called 'prostitute' pasta as it was made using groceries bought from a particular street (when the market is closed) where the prostitutes work. Made using basic ingredients such as olives, capers, tomatoes and anchovies, this is apparently a true classic recipe from Italy. I had some leftover rocket leaves and so I added them in too. Unfortunately I didn't manage to get fresh parsley and so I substitute it with dried version instead but please do include the former if you have some on hand.

Ingredients:

1 packet                         dried spaghetti
1 can                              crushed or chopped tomatoes
2 fillet                            anchovies
1 tablespoon                  olive oil
2 cloves                         garlic, minced
1/4 cup                          black olives, pitted and chopped
2 tablespoon                  capers, rinsed and drained
1/2 teaspoon                  dried red pepper flakes
1 teaspoon                     dried oregano
1 tablespoon                  dried parsley or 1/4 cup chopped parsley leaves
                                      parmesan cheese

Method:

Cook the dried spaghetti in salted boiling water according to packet instruction.

Heat a skillet with 1 tablespoon of olive oil. Add in the minced garlic and anchovies and stir with a spatula, ensuring that the anchovies are fully melted.

Add in the capers, chopped olives, dried red pepper flakes, dried parsley and dried oregano. Stir fry for about 2 to 3 minutes before pouring in the can of chopped tomatoes. Bring to boil and simmer the sauce for 10 minutes.

Serve with the cooked spaghetti and parmesan cheese.

Happy Call Pan Recipe - Kimchi Pancake

My brother has been pestering me to cook up something fancy for him since he return from Perth a month ago. I've sadly been proscratinating. Feeling a little guilty, I have decided to cook up something a little special for him today. Unfortunately I do not have much ingredients in the chiller this week but I do have a HUGE tub of kimchi which I've recently bought, so Kimchi Pancake it shall be for lunch today.

Serves 2

Ingredients:

1 cup                             kimchi, chopped
1/2                                 onion, minced
1/2 cup                          plain flour
1/2 teaspoon                 sea salt
1/2 teaspoon                 sugar
1/4 cup                          water
1 tablespoon                 cooking oil

Method:

Mix all the ingredients except for the oil, together.

Heat the happy call pan on medium high heat with 1 tablespoon of oil.

Pour in the prepared batter and spread them evenly on the pan. Close and lock the pan for 2 minutes.

Flip over the pan and fry for another 2 to 3 minutes or until crispy. Serve hot.

Spinach and Strawberry Salad

I've always had a thing for spinach salad. But it was for the warm version with a nice poached egg. Have never tried spinach with strawberry but it is apparently a widely popular choice for many. This recipe was modified from several versions found on the intenet. It was a little sweet for me personally (I've got a savory tooth) but I'll leave you to be the judge.

Ingredients:

1 packet                     baby spinach leaves, washed and drained
1/2 box                      strawberry, thinly sliced or quartered
1 handful                   roasted almond, thinly sliced

Dressing:
2 tablespoons          olive oil
1 tablespoon           white vinegar
1 tablespoon            roasted sesame seed
1 tablespoon            white sugar
pinch                       paprika

Method:

Mix the dressing together and serve with the rest of the ingredients.

Stir Fried Celery with Shrimp

I've had plently of celery and carrots left from making a bolognese sauce and there wasn't a better way to finish it up than frying it. As with any Chinese stir fry dishes, high heat is a definite must in order to achieve that crunchy tasty result at the end. Goes superbly well with a bowl of steamed rice.

Ingredients:

4 stalk                             celery, sliced
2 small                             carrots, sliced
2 cloves                           garlic, minced
4 slices                            ginger
2 tablespoons                  chinese shaoxing or hua tiao wine
10                                   medium shrimp
1/4 teaspoon                   chicken powder
1 tablespoon                   cooking oil
1 tablespoon                   water

Method:

Heat a wok on high and add in 1 tablespoon of cooking oil. Add in the minced garlic and sliced ginger and fry till fragrant.

Stir in the shrimp and add in 2 tablespoons of chinese wine. Stir fry for 30 seconds or until the shrimp turn slightly pink.

Add in the prepared celery and carrot with 1 tablespoon of water and stir fry for another minute. Add in the chicken powder and serve.

Happy Call Pan Recipe - Okonomiyaki (Japanese Pancake)

I have not stepped into the supermarket for more than a week now and had to make do with what's left behind in the fridge. With only potatoes, carrots and some left over cabbage in the kitchen, I couldn't think of a more ideal time to make an okonomiyak for dinner! An okonomiyaki is a typical Japanese pancake made using whatever ingredients you have or would like to include! Seafood, meat, mushroom, vegetables, you name it. What I have here is a super simple vegetarian version but please feel free to experiment, appropriately of course!

Serves 4
Ingredients:

2                             eggs, beaten
2 cups                     flour
1/2 head                  round cabbage, shredded
1 large                    carrot, shredded
1 large                    potato, shredded
1 teaspoon              sea salt
1 to 2 cups              water
                               Japanese mayonnaise to taste
                               Worchestershire sauce to taste

Method:

Mix all ingredients together. Heat the Happy Call Pan on high heat for a minute.

Pour in the mixed batter and close the lid, locking it.

Unlock the lid, leaving the lid partially open. Cook for another 8 minutes.

Close and lock the lid again, flipping the pan over.

Unlock the lid and leave the lid partially open. Pan fry for another 10 minutes.

Cut into pieces and serve with Japanese mayonnaise and Worchestershire sauce to taste.

Tomato and Cheese Panini

I have to clarify that this sandwich tastes MUCH better than it looks here. Pardon me for my poor photography, but I'm no professional anyway. Unbelievably easy, I made this for breakfast one morning and decided that I just HAD to share this recipe even though the pictures looked horrendous. The easiest way to do this is to ensure that you've got a good nice herb foccacia. A good bread already ensures that the sandwich will taste superb nonetheless. I used the common packet cheddar cheese here but please feel free to substitute it with gruyere or any of your favourite cheese.

Ingredients:

1 individual portion                         foccacia bread (you can also substitute it with a cabiatta instead)
1                                                    tomato, sliced thinly
2 pieces                                         cheese

Method:

Heat a grill or a frying pan on medium heat.

Sliced the bread lengthwise and place the cheese and sliced tomato evenly in it.

Place the bread with the filling on the grill or pan and press it down, using the bottom of another clean pan. The trick to a panini is to ensure that the bread is compressed enough. Fry for a good 2 to 3 minutes and repeat on the other side.

There, here's a panini for you!

蛤蜊冬瓜汤 Clam and Winter Melon Soup

I first tried this soup in a small traditional Taiwanese restaurant in Kaohsiung, Taiwan and was instantly bought over by the intense flavour of the clams in the soup. This is something pretty novel to us but it was apparently a very common every day dish in Taiwan, given how simple it is to make and the little ingredients it requires. The key step to this dish is soaking the clams in water for a good amount of time in order to get rid of the sand in the clams. Do take note not to overcook the clams too or it will be chewy like rubber.

Serves 2 to 3

Ingredients:

1 slice                          winter melon, skin removed and cut into small pieces

500ml                          chicken stock or water with boulillon cube

300g                            clams, soaked in water for at least 2 hours

1 thumb sized               old ginger, julienned

2 tablespoon                rice wine

Method:

Bring the chicken stock to boil with the winter melon and ginger. Lower heat to simmer for another 5 minutes.

Add in the clams and cook for another 4 to 5 minutes or until the clams open up.

Switch off the fire and add 2 tablespoons of rice wine just before serving.

Chicken Mustard Salad with Broccoli and Cherry Tomatoes

Lest you think that healthy food are usually bland and tasteless, this chicken vegetable salad is here to prove that wrong! I cheated though, with the usage of a bottled mayonnaise but then again, that can be easily replaced by a bottle of light healthier version. This is a warm salad so it is best to consume right after preparation. I tried keeping it in the fridge but it just doesn't taste right.

Serves 2
Ingredients:
1 head                        broccoli florets, broken into small pieces
1 packet                     cherry tomates, halved
2                                 skinless boneless chicken thigh or chicken breast
1 cup                          mayonnaise
1 tablespoon              tarragon
1/4 cup                       grainy mustard
1 tablespoon              salt

Method:

Blanche the broccoli in salted boiling water. Strain and set aside.

Using the same water, add in the chicken and poached on low heat for about 15 minutes or until fully cooked. Strain and shred them into small pieces.

Mix 1 cup of mayonnaise with 1/4 cup of mustard and 1 tablespoon of tarragon leaves.

Serve the dressing with the blanched broccoli, cherry tomates and shredded chicken.