
Sunday, 30 November 2008
Friday, 28 November 2008
Pei Dan (Century Eggs) and Pork Rib Congee

I'm ashamed to say that this was the first time that I have ever tried century eggs. I was a bit aprehensive at first because when I removed the shell when the eggs were still warm, they REEKED of ammonia which was really disgusting. But once the eggs had cooled down, the smell wasn't too strong.
Wednesday, 26 November 2008
Fish Baked with Mixed Peppers & Tomatoes

I chopped up some red pepper, yellow pepper, fresh tomatoes and shallots and mixed them together with some finely grated ginger, finely chopped ginger, finely grated lime zest, fish sauce, mirin, soy sauce and some dried mixed herbs. Half of this mixture was used to stuff the inside of the fish and the remaining mixture was just spooned on top of the fish.
Then I wrapped the fish up in some foil and baked in a hot oven for about 45 minutes.
Pan Fried Spicy Salmon with Vermicelli Noodles, Mixed Peppers and Lychee Salsa
Saturday, 22 November 2008
Barbecued Pork Chops
Friday, 21 November 2008
Baked Sweet and Spicy Chicken

It's a really simple dish, all you have to do is marinate your chicken overnight in the fridge in a mixture of onions, garlic, pepper, sugar, rice wine, kecap manis and chilli flakes. Then when you're ready, whack it in the oven with some potatoes and leave it for 40 minutes to work its magic.
Monday, 17 November 2008
Potato Rosti with Rustic Fishcakes & Sweet Chilli Sauce

They're really simple to make; just grate a few potatoes, put them in a clean tea towel and squeeze out all the moisture. Then I seasoned with garlic, onion salt and pepper. Beat a few eggs together and add to the potato mixture together with a few tablespoons of plain flour.
Next heat up a frying pan, drizzle with some oil and gently pan fry the potato rosti in batches until nice and golden brown.
While you're making the potato rosti, heat up a wok, drizzle with some oil and gently pan fry your homemade fishcakes. When the fishcakes are almost cooked, add some white wine, a splash of soy sauce, a splash of mirin, salt and pepper and some sweet chilli sauce.
Place each rosti onto a warm serving plate, top with a fishcake or two and drizzle with the sweet chilli sauce.
Serve with vegetables, salad, rice or whatever your heart (or your stomach) desires!!
These were really nice, and I can certainly see myself making these again... but with a whole different range of toppings to go on top.
Sunday, 16 November 2008
A touch of Italy - Lasagne
Friday, 14 November 2008
Braised Pork and Potatoes

We had this yummy braised pork and potato dish last night for dinner. It was made by the Hunny's mum and is what I would call a simple traditional homestyle Chinese dish. An old fashioned Chinese comfort food that reminds me of my childhood.
Wednesday, 12 November 2008
Chicken, Mushrooms & Leeks in Black Pepper Sauce

You simply chop up some chicken, slice some leeks and slice some mushrooms. Marinate the chicken for about 30 minutes in some Mae Ploy sauce. Then you stir fry it all together with some garlic, some more black pepper sauce, a splash of mirin and a smidge of sesame oil just before you finish cooking.
I served this with some plain boiled rice and a spinach and egg Chinese style omelette. No photo of the omelette available because the photos I took were rubbish!
Tuesday, 11 November 2008
Fusion Spagehetti with Roast Duck, Char Siu and Siu Yuk

This was a really quick and simple dish that I whipped up in less than 10 minutes one night for dinner when I was in one of my 'can't be arsed to cook' moods. I had some leftover spaghetti and just stir fried it with some Chinese roast duck, char siu, siu yuk and spinach. Then I added more flavour by adding plum sauce, freshly ground black pepper and a smidge of sesame oil to finish.
Delicious!
Honey & Wholegrain Mustard Chicken Casserole

Recipe serves 2.
2 chicken legs
Seasoned flour
1 garlic clove, crushed1
red onion, sliced
100g button mushrooms
250ml medium cider
250ml chicken stock
1 tbsp clear honey
1 tbsp Maille wholegrain mustard
Method:
Heat oven to 190 C/375 F/Gas Mark 5
Dust chicken with flour and fry until browned.
Fry garlic, onion and mushrooms for five minutes, then transfer to a suitable dish.
Add cider, stock, honey and mustard.
Cover and cook for 1 hour.
Thicken if required and cook for another 15 minutes.
Serve with seasonal vegetables.
I alterered the recipe slightly. I used white wine instead of cider, normal onion instead of red, and I only used about 300ml of liquid all together. I also used about 2-3 tbsp of mustard and 2 tbsp of honey. Plus I cooked mine on top of the stove rather than in the oven. Takes half the time if you cook on top of the stove!!! Credit crunch - gotta save the pennies.
Sunday, 9 November 2008
Chicken Chasseur

This is definitely a good recipe. The chicken was meltingly tender and just fell of the bones. I will definitely be making this recipe again in the future.
Thai Red Curry
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