Linda's Cravings

Some moons ago, I came across tofu cheesecake in a small cafe in Little India.
I was amazed by the texture of the cake, light in taste and flavor; you do not get the heaviness of the cheese in most cheesecake. What's more, totally guilt free! (ok, not totally, but you get it right?)

That piece of cheesecake left a deep impression for me. Since then, I have been looking out for bakery selling tofu cheese cakes to no valid.

I decided to make my own light, smooth and silky cheesecake.

Expect lots of "Wow" and "OMG" from your guests....


You will need:

for the base
200gm of digestive biscuit
100gm melted butter

Filling
300ml thickened cream
200gm fresh Greek yogurt
250gm cream cheese
150gm icing sugar
2 tbsp lemon juice
15gm powder gelatin with 100ml water
1 box of soft tofu

Methods:

the base
1. Line the removable bottom of the cake pan with wax/baking paper.
2. Grind/blend the biscuit with melted butter in the food processor/blender
3. Place the well mixed biscuits and butter onto the cake pan and distribute it evenly, pressing it down with spatula. Store the pan in the fridge for at least 30 mins.

Gelatin
4. Sprinkle powered gelatin evenly over cool water to prevents lumps from forming. Set aside mixture for 3 - 5 mins to let gelatin powder absorb the liquid. Melt the mixture in microwave set on high for about 10 seconds or in a hot water bath until mixture is translucent and gelatin is completely dissolved. Do not boil

The filling
5. Place whipping cream, yogurt, tofu, cream cheese, sugar, lemon juice and blend till smooth. Add gelatin to the filling and blend to thoroughly.

6. Pour filling through a sieve over the base. The sieve helps to remove any air bubbles and for the silky texture. 

7. Place the cake in the fridge and let set for at least 4 hours or overnight.

Cook's notes:

To serve:

• Place the cake pan onto a can to remove cake
• Slide the dampened spatula along the edge of the cheesecake to remove it easily from the cake pan.
• Clean/wipe the knife after each cut with paper towel will ensure a "clean" cut.

It all started when I asked my team of volunteers in the food ministry to suggest dishes we have not cooked before.
The team has grown in strength over the year and no longer contended with cooking the same dishes every season.

Finally we decide on Roti Jala which means net bread.
Roti Jala is commonly available in Malaysia but not in this little red dot.

Special thanks to the 2 "J" in the team.
To "J senior" for arranging the celebrity chef and "J junior" for campaigning (insisting) to make Roti Jala and photos-taking.

Of course, to the Celebrity chef for sharing this recipe.

Couple of things to note for this recipe:

• To make roti jala, you will need a special funnel/mold with 5 holes. Alternatively, make your own roti jala container with a small water bottle; poke about 5 holes on its base about 1mm in diameter
• No coconut milk is required. (You may replace evaporated milk with coconut milk)
• You may opt for turmeric powder instead of the yellow colouring, but not more than 1/2 tsp as batter may taste bitter if too much is added.
• Peeled potatoes (local or Indonesia) about the size of the cut chicken pieces are marinated and cooked together with the chicken. 
• 2 pieces/layers of pancakes are folded together for a firmer roll. You may fold single layer into triangle.
• Use fresh ripe tomatoes for sweetness. Green or unripe tomatoes will give a 'sourish" undertone which some may like.

This authentic curry recipe and the fluffy pancake makes them great accompaniment for each other.

Needless to say, it was sold out.

You will need:

For curry chicken
A
Cooking oil - 300ml
1 Cinnamon (4g)
4 Star anise (4g)
2 Clove (1g)
5 Cardamon (1g)
2-3 red onion sliced (150g)
2 stalk curry leaves (3g) optional

B (to marinate chicken)
20 cloves garlic (blended) - 100g
ginger (blended) - 100g
Chicken 1.5kg
potato 750g (peeled and cut into same size as chicken pieces or approx. 4cm)
4-5 tomatoes sliced
Baba brand meat curry powder 250g
100ml tomatoes puree

C
enough water to cover the chicken in the pot
salt to taste
2-3 fresh green chili (whole)
150g parsley


For the pancake:
A
1kg plain flour (sieve)
1 can evaporated milk (354ml)
1/2 tsp salt
1 ltr water
3 eggs
1/2 tsp yellow colouring (indicated as egg yolk colour on bottle)

for frying
ghee 2-3 tbsp
oil - 2-3 tbsp
5 pandan leaves (bundled as brush for greasing)


Method for Curry Chicken:

1. Chopped up chicken into pieces and marinate/mix in B and a tsp of salt. Mix well and set aside for 30- 45 mins.
2. Heat up pot, add oil, add A and fry onion till golden brown.
3. Add marinated chicken and C. (add enough water to cover chicken) Mix well and cover the pot, reduce heat to medium. (Do not stir after this and only remove cover when boiling).
4. Chicken is cooked when potatoes appeared soft/cooked. Turn off fire, do not stir as it may break up the potatoes.
5. Serve with lacy pancakes.

Method for lacy pancake (double layers)

1. Mix sieve flour with A and strained the batter.
2. Heat up frying pan and grease with ghee and oil mixture on medium heat.
3. Pour some batter into mold and transfer to pan in overlapping circular round for the lacy effect
4. Grease the pancake with ghee/oil mixture using the pandan leaves 'brush"
5. Transfer out on to plate (brown side up) when pancake top is set and bottom is slightly brown.
6. Repeat 5.
7. Placed 2 pancakes (brown side up) together and fold in both sides of the pancake and roll into a neat parcel.
8. Serve with curry

It all started when the "pretty one" saw the cooking show on fried Hokkien Mee.
Guess who she is going to call?

Long story short, we drag Pa along to the nearest hawker centre to hunt for fried Hokkien Mee.
We end up eating porridge instead as most stalls were closed on Monday.

Fried Hokkien Mee is also known as Hokkien Prawn Noodle or Sotong Mee.
It is basically braised noodle, so it is crucial you start with a good stock. One will say the stock is the soul to a good Hokkien Mee.
Which may explain why it is not uncommon we hear orders for Hokkien Mee without the prawns or Sotong Mee without the sotong. (lol)

If you are like me, who prefer the wet version; have enough stock on hand.
You may use this stock to revive leftover Hokkien Mee the next day. (seriously, I will be surprised there's any balance at all)

The next must-have (to me) is pork lard. It is the way to tastier and fragrant Hokkien Mee.
In short, it simply elevated the Hokkien Mee to a new level.
I know some of you may be uneasy using pork lard but as in everything - in moderation.

One thing I do not enjoy eating Hokkien Mee outside is that the prawns are usually overcooked.
What you want is succulent prawns, not prawn that has become hard and tasteless.
I took care to blanch the prawns till just cooked and tossed it to the noodle just before dishing it out.

I need to have the pork belly as well which I cut into thin strips. Don't bother to substitute it with lean pork, it just won't do.

I have added clams in this recipe for the umami flavour and because I love slurping the sauce from the shells.

And finally, serve with sambal chilli and fresh lime and fried crispy pork lard!

This is how I like my Fried Hokkien Mee.

The "pretty one" says fixing the craving is the way to a good night sleep woh.
Contended from a very satisfying meal, I slept very well the same night.



You will need:
300gm yellow noodle
300gm white thick rice vermicelli
500gm fresh prawns (de-shelled but retain the tails)
2-3 medium squid
300gm pork belly
400gm of clams
50gm green chives or spring onion
750ml chicken stock
3 eggs (lightly beaten)
2 tablespoon chopped garlic
2-3 cloves of crushed garlic
light soya sauce/fish sauce (optional)
white pepper
200gm of pork fat for pork lard


Method:

1. Add the cubed pork fat into a hot wok. (no need to add oil).
   Remove the pork cubes when it turns golden brown and crispy. Set aside

2. In the same wok, add a tablespoon of lard and saute the crushed garlic. Add the prawn heads and shells and fry until fragrant. (I added in my saved uncooked prawn heads and shells in the freezer as well, defrost of course) Add the fried prawn heads and shells into the chicken stock and boil in medium fire for 45 - 60 mins.

3. Add the pork belly into the chicken stock and boil for 30 mins or until it is cooked. Let cool before cutting it into strips.

4. Remove the shells and blanch the squid and prawns in the stock. Remove squid when it turns white/opaque and cut into rings. Remove prawns when it turns pink/red and let cool.

5. Heat up a hot wok and add 2 tablespoons of lard, fry the garlic until fragrant and add the egg.
  Quick scramble the eggs until semi cooked.

6. Toss in the yellow noodles, rice vermicelli with the fish sauce/soy sauce, dash of pepper and add 1/3 of the stock to the noodle. Stir fry on high heat for a min.

7. Push the noodle to one side of the wok, add a tablespoon of lard and minced garlic and briefly fry.
At this point, add in the pork belly strips, chives, clams and mixed well with another 1/3 of the stock.
Cover with wok with lid to simmer for 3 mins.

8. Remove lid, add in the balance stock, prawns and squids and mix well. Turn off heat.

9. Serve hot with lime, sambal and fried crispy pork cubes.



Cook's note:
Soak clams in salt water or flour to remove sand grits. 

Lets' get straight to the point. I am craving for kimchi and the classic storebought ones won't do for me.
I prefer fresh kimchi (Baechu Geotjeori) which is refreshing and crisper in texture than the classic fermented ones (Bachu Kimchi)
I like that I get to eat it right away.

To have it fresh means I will have to make it myself.

I used dashi for the added umami flavour instead of water.
Brined shrimp paste or cincalok is optional.

The "pretty one" said craving is a serious matter that needs immediate fixing.
She is so right! and for that, I shall be kind and pass her some.


You will need:
1 head of napa cabbage
3/4 cup salt
1/4 cup fish sauce
1/4 cup minced garlic
1/4 cup hot pepper flakes
1/4 cup julienned carrot
1/4 cup sugar
1/2 cup kombu dashi or just water
1 tablespoon brined shrimp/cincalok (optional)
2 diced onion
3-inch piece of ginger
2 stalks spring onion


Methods:
1. Cut the napa cabbage lengthways and into quarters and place in a large container.

2. Add 1 cup of water and 1/4 cup of salt and mix well. Let rest for 15 mins or till the stem part of the cabbage bend without breaking. Rinse twice and drain thoroughly.

3. To prepare the paste, blend the garlic, fish sauce, ginger, diced onion, chilli flakes, brined shrimp, sugar and add water/dashi to make into a smooth paste.

4. Add the spring onion and carrot into the paste.

5. Rub the paste in between each leaf and over the cabbage. Place it in a container and store it in the fridge at all time.


Cook's note:

• This type of kimchi is meant to be consumed quick, within a week if possible.
• Increase the amount of hot pepper flakes if you can handle the heat.
• Wear gloves when rubbing in the spice paste!

We all love our Kang Kong stir-fried with sambal, a favourite stir-fry.
The Cantonese version, with "Fu Yu" (fermented bean curd) is ideal for those who cannot take spicy.
I remembered having it frequently when we were young.

We were introduced to stir-fried Kang Kong with fermented brown beans in Thailand.
It is a  refreshing change from the usual stir fry with sambal for me, and this dish has become one of the favourite stir fries in the family.

It is easy too, just need garlic, some sliced red chillies and good quality brown beans.
To neutralise the saltishness in the beans, I add small cubes of crushed rock sugar during the cooking process.

As with any stir-fry vegetables, the cooking time (tossing time) should be short. You want a lovely dish of crunchy greens not overcooked limp vegetables.

Add a splash of water if you must.
I did not add any water to it as I preferred the gravy/sauce to lightly cling on to my stir-fried vegetables.

By the way, Kang Kong is also known as - "Water Morning Glory".

Happy Feasting!

You will need:
200gm of Kang Kong, peel/cut
1 tablespoon of brown beans
2 cloves of garlic
sliced red chilli (option)
2-3 small cubes of rock sugar/1 tablespoon of sugar to taste


Methods:
1. Drained the washed vegetables
2. Heat up a wok and add 2 tablespoons of oil
3. When wok is hot, add the chopped/crushed garlic.
4. When garlic is slightly brown, add in the brown beans paste and sugar, stir-fry until fragrant (about 15 seconds)
5. Add in the Kang Kong and mixed well. (You may add water at this point, but I usually leave it out as I prefer my vegetables not to wet)
6. Turn off the heat, dish up and served immediately

Some women love the bling of jewellery, but I prefer the smell (ok, maybe not all time) noise and colour of the local markets.

The local wet market is a destination for the freshest produce.
I get excited with the wide array of beautiful colours from the vegetables, fruits, fresh seafood and local meat and enjoyed chatting with the vendors and sharing in their pride.

When I travelled, I make it a point to visit the local markets as well. This is where one gets to see and experience a slice of the local culture.
It is no longer a secret that I lug groceries back from the countries I visit.

During a trip to the local wet market, the Red Napa cabbage caught my eyes with its bright purple colour frilled at the edges.
The vendor told me the new vegetable was cultivated last year in Australia and recently brought in to Singapore.
He added that the flavour is slightly different than that of the green variety; it is mild and sweet, not bitter like many other red cabbage varieties.

I have always been keen to try out a new vegetable, exploring various ways to bring out the best of the produce.
I grab hold of one for a colourful take on the cabbage roll.

Don't let the picture fool you, it is easy execution.
It is basically - wraps, fillings and sauce

If you are unable to obtain the purple napa cabbage, the white round type is a great substitute.

A couple of years ago when my nephew, a  jam maker sent me a bottle of his new product - dragon fruit and lychee jam, the first thought that came to my mind was what a brilliant concoction!

I knew it would taste great and I was not wrong. I loved it since, and it is my favourite jam from the range of artisan jam.
He has since sold his business, and my longing for this tropical fruits jam began...

Dragon fruit with white flesh is always in season but not the red ones. I have been keeping a look out for them.
So, you can imagine my excitement when I saw red dragon fruit and lychee selling side by side at the local fruit stall at the wet market last week.

It is not difficult to make jam at home. Just bear in mind that you cannot omit sugar if you are making jam. Sugar is essential for gelling and for preservation.
So, I would recommend you skip this recipe if sugar is your current enemy.

Adding pectin to your jam allows shorter cooking time, and it will turn out like those commercially bottled jam. When cooked together with sugar, it thickens up and is generally foolproof.

I did not include commercial pectin in my recipe simply because I have no intention to.
All fruits contain natural pectin, some more, some less, which is why I toss in the skin of lemon to help thicken it.

The first batch I made appeared runny or compote-y, a common sight when not using pectin.
Also, partly because I was too impatient and did not cook it long enough.

For the current batch, I added another half lemon and took longer cooking time (about 45 mins), and yes it thickened up beautifully.(It will further gel up after it has cooled down)

If overcooked (as in cooked too long), the jam will end up thick and hard.
Should this happen, just add some liquid (juice) to help loosen the texture.

Call me old school, but I do enjoy the charm of long cooked traditional jam flavour anytime.



You will need:
600gm of red dragon fruits, peeled and cut
8-10 lychee, peeled, seed removed
2 cups of white sugar
juice of 1 and a half lemon
lemon skin (from the 1 and a half lemon)

Methods:
1. Add dragon fruit, the skin of the lemon, lemon juice and sugar in a pot; bring to a boil.
2. While boiling, pressed/mashed down the lemon skin to extract the natural pectin
3. Once boiled, lower to medium heat and continue to simmer for about 30- 45 mins or when shown signs of thickening.
4. Add in the lychee at the last 20 mins or so.
5. Remove from heat and spoon into hot, sterilised glass jars and seal.

Most of my meals are home-cooked, and I eat out only when it is convenient.
Home-cooked meals are not complicated, it just requires that extra effort and time management.

A quick stir fry vegetables, steam fish, tofu, a one-pot dish, soups and eggs in any way are my usual weekday home-cooked meals.

I make an extra batch of stewed dish over the weekends and keep the balance for the busy days.
Yes, braised/stewed dishes do taste better the next day.

Another reason I preferred home-cooked meal is that it enables me to control the sugar, salt and oil in that recipe.
By all means, eat well, but do eat healthily and moderately.

This Korea's signature dish is super easy and ideal for busy working weekdays.
All you need to do is to stir fry the marinated meat which you can do it the night before and chuck it in the fridge.

Instead of pork, you may use chicken, beef or squid. You want the meat thinly sliced for easy marinating and quick stir fry.

This dish is usually stir fried without the excess marinating liquid(if any).
The high heat during the stir fry will give the marinated meat surface a nice brown - a good sign that you are doing it right.

I don't know about you, as for me, nothing beats coming home to a home cooked meal after a long day at work.
Which explained why I am always beaming at dinner time.

Oh, this is best with ice cold beer!


You will need:

500gm of Pork belly/neck/fillets, sliced very thinly
2-6 tablespoon of gojuchang (Korean hot spicy paste)
1-2 tablespoon sugar
1-2 tablespoon of soy sauce
2 teaspoon minced garlic
2 teaspoon minced ginger
1 onion, sliced
2 stalks of spring onion, cut
1-2 fresh green chilli, sliced (optional)
1 teaspoon sesame seed
2 tablespoon Korean rice wine
2 teaspoon sesame seed oil

1 tablespoon vegetable oil for stir fry

Methods:
1. Mix the marinade in a bowl and toss with the vegetables (cut spring onions, sliced onion, green chilli)

2. Add in the thinly sliced meat and mix well with gloved hand. Separate the meat if it sticks together.

3. Transfer it to a container or cover the bowl. Place it in the fridge for at least 4 hours or leave it overnight in the refrigerator.

4. To stir fry, heat up a frying pan with 1-2 tablespoon of oil. You may opt out the oil if using a non-stick pan.

5. Cook the meat on high heat for about 10 mins or until pork is cooked. Sprinkle the sesame seed and served with hot steam rice or leafy lettuce.


Cook's note:
1. Use 2 tablespoons of hot spicy paste for light heat, 4 tablespoons for medium heat and 6 tablespoons if you like it very spicy.

2. Always taste the marinate to your preference before adding the meat.

3. This dish is usually stir fry without the marinating juice. By all means, add the juice if you like the sauce.

It has been awhile since we last had a pork chop. I have always preferred the more marble part of the meat, the pork chop is too lean for me.
Since it must be cooked through, it can be quite tough.

Tenderizing the pork with marinade is an excellent way to both flavouring the meat and making it more tender.
The marinade will need to contain either an acid or a tenderising enzyme to break down the proteins in meat on the molecular level.
Take note though, too much acid can make meat tougher and mushy.

Another alternative is to brine the meat.
To infuse the meat with extra flavour, I use beer here and throw in some rosemary for aromatics.
Just ensure the meat is completely submerged in the liquid.

I intended it a "one-pot dish" by serving it with a lovely bean, tomatoes sauce and crusty bread.

Soaking up the sauce with the crusty bread is so comforting and delicious.


You will need:

Beer Brine 
2 cups beer
2 cups of water
1/4 cup coarse salt
3 tablespoons dark brown sugar
rosemary

3-4 pork chop

Methods:
Combine the above and stir until salt and sugar dissolve.
Place pork chops in resealable bag or container and pour brine over.
Refrigerate for 4 hours.

Heat up the grill or grill pan over medium heat.
Place on the grill and cook for about 4 minutes. Flip and cook on the other side for another 3 minutes.
If your pork chop is thick, you may want to place the grill pan in the oven for another 10 minutes at 160C.

Sauce
1 can of beans, drained (butter beans, kidney beans or cannellini beans)
1 onion, chopped
Cherry tomatoes (or any tomatoes)
Rosemary
1-2 cups of beef/vegetable broth
1 tablespoon of oil
salt and sugar to taste
black pepper (optional)

Methods:
Heat up a sauce pan with oil and toss in the chopped onions, tomatoes and rosemary.Stir fry till fragrant.



Add in the broth. When boil, toss in the beans and let it simmer for about 10-15 minutes.
Season to taste with salt, sugar and pepper.
Set aside and serve with pork chop and crusty bread




Cook's Notes:
Instead of pork chop, use veal or chicken which need no brine.

Yours sincerely is on a diet. Period.

The signs were all there. The pants got tighter, and I couldn't zip up my dress.
I blame it on the makan trips, birthday celebration treats and no exercise.

So here I am, home alone pondering what to eat on this hot scorching hot weather that is easy on the waist.

I found some mint leaf in the fridge that would go perfectly well with the Japanese cucumber for weather such as now.
Just need a sprinkle of sea salt flakes, and I will have a lovely crisp salad.

To use up the balance mint leaf, I made an omelette.
The last thing I want to do in this weather is to spend a long time near the stove.
Omelette is easy (on the waist and time) and will just take a couple of minutes.

Zero guilt as I dive into with this fresh and easy meal.


You will need:
Cucumber salad 
1 Japanese cucumber washed and sliced
some mint leaf
sea salt flakes to taste, sprinkle

Omelette with mint
Mint leaf
1 tablespoon of water
2 eggs
salt to taste
1 tablespoon oil for frying


Method: 
Toss in the mint leaf to 2 eggs, water and add a pinch of salt. Gently beat the eggs.


Heat up the frying pan with oil over medium heat (or butter, until foaming)
Pour in the eggs gently and tilt it so that the mixture covers the entire pan, cook for a few seconds until the bottom of the omelette is lightly set. (about 1-2 minutes)




Fold the set parts of the omelette to the runny centre of the egg. Cook for another minute or when the middle is cooked.



Serve with the refreshing cucumber salad

When McDonald announced they are launching Nasi Lemak Burger in conjunction with the Singapore Food Festival 2017, I have no doubt Singaporean will be thrilled that the familiar local favourite will be given a modern twist.

Nasi Lemak is considered one of the most famous dishes for Malay-style breakfast.
Since it can be served in many ways, it is often eaten throughout the day.

The most memorable nasi lemak I had was wrapped in banana leaf where the coconut rice came well mixed with just the sambal ikan bilis.
I was 10 and I remembered licking off the banana leaf.

Yes, I have heard it many times that the sambal for the nasi lemak can break or make the dish and I will share some tips for a good sambal.

• It is always good to de-seed the chillies especially if you can't handle heat or do not like biting into the seed.
• You will need a lot of oil to stir fry the paste
• Always keep the flame on moderate to low fire and fry till fragrant
• Cook the paste till the oil separate from the wok and floats to the top
• The quality of the belacan is very important when making sambal, so always buy the best grade available.
• Coconut cream and tamarind/assam juice are must have for this sambal

In my opinion, a good nasi lemak sambal should have a well balance of sweetness, saltiness, slight tangy from the assam, not overly spicy and aromatic.

I usually make a big batch and freeze the rest.
On lazy days, just need the sambal ikan bilis to be mixed well with the coconut rice.

Warning: licking off the plate may occur!


You will need:
For Crispy Ikan Bilis Sambal:

120gm dried chillies, de-seed
1 clove garlic
120gm shallots
50gm belacan (shrimp paste)
200ml of coconut cream
150 ml of oil
4 tablespoon sugar
1/4 teaspoon salt
2 tablespoon assam, squeezed and strained with 6 tablespoon water
400gm dried anchovies/ikan bilis

Method:
1. Wash and soak the de-seeded chillies till soft
2. Grind the chillies with garlic, shallots and belacan to a fine paste
3. Heat oil in wok and fry the chilli paste,half and over moderate heat till oil floats to the top and fragrant.
4. Stir in the coconut cream. Lower heat and simmer to add in assam juice.Add sugar and salt to taste


Ikan bilis
1. Buy the ikan bilis without head and bones removed.
2. Briefly rinse and drain the ikan bilis.
3. Deep fry the ikan bilis in very hot oil and fry over moderate flame till a light brown and crispy.
4. Towards the end of cooking, lower the flame to avoid a darker colour and being burnt
5. Remove ikan bilis on paper towel. Put in tight container when cool.
3. Mix in sambal when ready to eat

I love shellfish, particularly clams, in all ways really.
Apart from the sweetness, I like that it requires brief cooking time. I called it fast food from the sea.
Empress Dowager got us started on shellfish when we were very young.
The stir fried 'big head" mussels with sambal was readily available at the local "Zhi Char" stalls.

Back then, all takeaways were wrapped/packed in "Opeh"(Areca) leaves, and I remembered licking the sauce off the "opeh" leaves.
Those were days of old and pure pleasure.

This dish was inspired by my recent trip to KL.
The dish came highly recommended by the restaurant boss - he actually told us if we are not happy with the meal, we don't have to pay.

This dish is explosive in the mouth with layers of flavours.
I was impressed! Unlike the usual Kam Heong Lala (Golden fragrant clams) I am used to, one could taste the various ingredients perfectly executed - not overpowering one another but coming together in a harmonised flavour - bringing it to a whole new level.
I have not tasted such delicious clams in a long while.

The restaurant served this dish with sauce just enough to coat the clams, I added some liquid to my version as I want to be able to dunk crusty bread with it.

My guests agree this dish is a winner.


You will need:

1 kg clams
3-4 shallots, chopped
2 cloves garlic, chopped
2 birds eye chilli, seed removed, cut
25gm dry shrimps, soak briefly and drained
1 tablespoon of (meat) curry powder
1 lemongrass (white part only) chopped finely
1/2 cup coconut cream
2 teaspoon of sugar
a handful of curry leaves
2 tablespoon oil
water (optional)


Methods:
1. Rinse and drain well the clams. (after soaking in salt water)

2. Heat up the wok with oil and add in the chopped shallots, stir fry briefly and add in the drained dry shrimps. Fry till fragrant

3. Toss in the garlic and lemon grass, stir briefly and add in the chilli and curry leaves followed by curry powder. Fry till fragrant.

4. Put in the clams and give it a quick stir fry and cover the wok for about 5 mins or till the shell opened up.

5. Stir in the coconut cream, let boil and dish up.


Cook's notes:
1. To remove the excess sand grits from the clams, soak it in water with a tablespoon of salt.

We love eating fish head.
Papa, the foodie, trained us well. Especially with eating fish, we will attack the fins, the stomach, the eyes and leave the meat to the children.

Our Empress Dowager is not exactly a keen cook, let alone handling fish. So, the fish we had at home are usually fillets or fish without any scales.
To have our fill of  "normal" fish, (with head and tail) we go to our regular "Zhi Char" stall at the foot of our apartment block.

This is one dish I had as a young girl, long forgotten after that and now trying to replicate the taste decades later.

What triggered me to recall the exact flavours?
The "pretty but ignoring one" said it is because I am getting on age, and tend to be nostalgic about the good old days.

As with all seafood, freshness is crucial and do get the fishmonger to clean and chop the fish head into big pieces.
Try to get your hand on good-quality brown bean paste, the end results much depend on the quality of brown bean paste.

I get my hand-made bean paste at the local Chinatown.
This stall sells soy bean related products: soy sauce, fermented bean curd, black soy bean etc.
They sell 2 types of brown bean paste there, you want the kind with chilli; the slight heat makes a big difference in the flavour.

Salted vegetable lends some crunch to this dish (which I like) and the cabbage soak up the flavorful sauce.

When I served this dish at reunion dinner 2 years ago, the family ate this dish in total silence.
It was all coming back again, that pleasant familiarity. We looked at one another and smiled to acknowledge that long lost taste.

 The "pretty but ignoring one" says it is not all bad getting on age for me after all, she gets to eat this delicious long forgotten dish again.

With sister such as this, I am confident life will never be boring for me.


You will need:

1 fish head, chopped into big piece (grouper, sea bream or sea bass)
100gm cabbage
50gm salted vegetables (stalk, not leaves)
2-3 leaves of cabbage, cut into big pieces
1-2 fresh red chilli, sliced
3 cloves garlic, chopped
3 shallots, sliced
3 slices of ginger, cut
2 stalks spring onion
2 tablespoon corn flour
2 tablespoon brown bean sauce
10gm rock sugar
1 teaspoon dark soy sauce
dash of Chinese cooking wine
2 tablespoon oil
oil for deep frying fish head
100ml water


Methods:

1. Wash clean and drain dry the fish head pieces. Set aside

2. Dust the fish head with cornflour.

3. Heat up the wok. When wok is hot, pour in sufficient oil to deep fry the fish head pieces. When cooked, remove and set aside. Cleared away the deep fried oil from wok when cool.

4. Heat up wok with 2 tablespoons of oil. Add ginger, onion and stir fry until fragrant. Add garlic and chilli and brown bean sauce, fry till aromatic.

5. Toss in the salted vegetables and cabbage, mix well and add water and rock sugar. Let boil about 5 mins.

6. Add the fried fish head pieces, dark soy sauce and mix well. Cover wok and let simmer for 5-7 mins.

7. Season to taste, add a dash of Chinese cooking wine, dish up.

7. Garnish with spring onion and chillies, serve with white rice.

Since I collected my pack of porcini from a dear friend whom recently returned from Italy, I have been looking for the opportunity to cook it.

I am pleased that I don't need to run out to get any ingredients for this dish as I have all the core ingredients at home.
A half box of carnaroli rice from making paella, a block of parmesan cheese from another dear friend hand carry all the way from Belgium and wine I always have at home.

It has been a long while since I last ate Risotto and even a long while since I last cooked this dish.
It is not a dish I would order at the restaurant as it will fill me up and leave me no rooms for other stuff.
I am no glutton, I just happen to like variety.

Porcini mushroom is a popular ingredient in Italian cuisine due to their delicious and strong nutty flavour.
Regarded as among the finest eating mushrooms, it is expensive particularly when fresh.
I prefer the dried porcini as I like that the wild mushroom produces a dark, fragrant broth which gives the dish a taste of the forest.

You will need risotto rice (Carnaroli, or Arborio), some broth (chicken or vegetables). Try not to use water as stock ensure better end result.

Just remember few crucial points:

1. First, saute the onion till soft but not brown with butter or olive oil, followed by stirring in the rice to warm or "toast" the rice; ensuring each rice is coated. 
2. Wine added to the rice must completely evaporate. 
3. Use warm wine, using cold wine will "shock" the rice and you will get a hard core.
4. Ladle in the simmering broth slowly, stir in the next ladleful before all the broth is absorbed.
5. Cold butter and grated cheese give it a creamy consistency, so not an option.

I cooked a bigger portion hoping to make Arancini di Riso (stuff rice ball) with the balance risotto the next day.
No chance, my "ang mo kia" polished all up. I should have known, it is his comfort food.


You will need:

400gm Carnaroli or Arborio rice
800- 1000ml of broth (include the porcini water)
60gm of porcini mushroom
1 onion, chopped
1 clove of garlic, minced
1 cup of dry white wine
2 tablespoon of olive oil
3-4 tablespoon of parmesan cheese
some chopped fresh sage
salt and pepper to taste
bacon (optional)


Methods:

1. Cover the porcini mushroom with water and soak for about 30 mins. Save the water to add to the broth.

2. Keep the broth simmering.

3. Heat oil in a pan and add onion, stir fry till transparent but not brown  Add in the garlic.

4. Add in the rice and mix well to coat the rice. Add the warmed glass of wine and stir till completely evaporates.


5. Ladle in the simmering broth, stir in the next ladleful before it completely absorbs. Continue stirring and adding the broth as it absorbs.

6. When broth is about 2/3 gone ( approx 10 mins) add in the porcini and mix well.

7. When rice is al dente (about 15 mins), stir in the butter and grated cheese and remove from heat and let it rest.

8. Season to taste with salt and pepper, garnish with herb and bacon

Many have asked how do I, a passionate cook managed to stay trim and healthy.

Well, I do have "fat" moments, result of "extended" merry feasting and sometimes wilful
indulgence.

It does not help that since I enter sliver years, I found myself suddenly an (unintended) member of the " fat by only breathing " club.

How do I manage then? A vain personality and my watchful fans.

I have "clean" days where I eat clean, pure and nutritious food.
This cheery soup is what I usually have on clean days.

Pumpkin soup is my favourite, but since I have orange sweet potatoes and carrots, I toss them in as well. A couple of red onions are added to provide the subtle sweet note and roasted red capsicum for heat and smokiness.
The robust flavour comes from turmeric which incidentally an immunity booster.

For a silky consistency, swirl in sour cream or yoghurt and served with crusty bread.

You may use chicken stock or simply just season to taste with salt and pepper.

I skip the seasoning cos I am vain and have a reputation (and body) to keep.


You will need:

300gm pumpkin
1 carrot
150-200gm sweet potatoes (orange flesh)
2 red onions
1 red or yellow capsicum
pinch of cumin (optional)
1.5 ltr water (or chicken stock)
half cup sour cream/yoghurt
salt and pepper to taste
basil or spring onion for garnish


Methods:

1. Peeled and cube all the roots vegetables
2. Boil the cubed vegetables in a pot with water. Bring to boil
3. When vegetables are soft, grind/blend them for a smooth consistency
4. Bring back to boil, add in the cream. Season to taste.
5. Serve with crusty bread and a swirl of garlic oil or olive oil or cream, top with basil.

After months of cool nights, the hot weather is here again.
I crave for cold food, and I kept thinking about drunken chicken.
Perhaps it is the lingering taste of the Shao Hsing wine steeped in the succulent meat, or is it the cold sauce that I love to sip?

I have blogged about drunken chicken using drumstick bone in.
This time around, using the chicken leg but boneless.

The chicken seller at the wet market was offering fresh chicken legs. Ask nicely, and they will be happy to de-bone it for you. I get to keep the bones for making stock as well.

The sliced boneless chicken rolls look inviting and are ideal as an appetiser.
Trust me, it will "Wow"  your guests.



You will need:

6 chicken legs
4 tablespoon fish sauce
2 cups Chinese cooking wine (Shao Hsing Wine)
1 tablespoon sugar
1- 1 1/2 cup of chicken stock or juice from the steam chicken
a handful of wolf berry (briefly soaked and drained)
1 teaspoon of salt


Method:

1. Marinate the chicken with salt for at least 30 mins and set aside.



2. Place chicken in cling wrap or foil and roll up chicken, tighten both ends.






3. Place chicken in steamer and steam for 10 mins.

4. After 10 mins, remove chicken from the steamer, unwrapped the wrapping and pour the juice into a container. Plugged the chicken into a cold water bath for 10 mins.

5. Meantime, add the wine, sugar, fish sauce and wolf berry and chicken juice/stock into a sauce pan. Let boil.

6. Turn off heat when sugar entirely dissolved. Let cool.

7. When the sauce is totally cool, submerge the rolled chicken in the marinate.

8. Marinate in fridge for at least 6 hours, of course, the longer, the better.

8. Sliced and served with sauce.