Pad Thai

Pad Thai made with rice noodles, leftover roast chicken, orange and yellow peppers, beansprouts, dried shrimps, spring onions and lots and lots of coriander. The sauce is made from sugar, fish sauce, soy sauce and tamarind juice.

Pei Dan (Century Eggs) and Pork Rib Congee

Look how pretty these century eggs are!!!. Cenutry eggs are traditionally made my preserving eggs in a mixture of clay, ash, salt, lime and rice straw for up to a few months. This method of preserving the eggs turns the yolk into a dark green/greyish/black colour and turns the egg white into a dark brown transparent like jelly. The yolk smells of sulphur and ammonia, whereas the white doesn't taste of anything. I'm not sure how the pretty pretty patterns are formed though.

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.

As the Hunnyy hasn't been feeling well, I made some congee using some pork ribs that had been marinated in a mixture of garlic and black beans. I stired through some chopped century eggs when the congee was ready to serve.

Fish Baked with Mixed Peppers & Tomatoes

To be honest, I'm not entirely sure what type of fish this is (The Hunny's mum gave it to us). But instead of steaming it with ginger and spring onions as I usually do with fish, I decided to bake it.

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

The salmon was lightly seasoned with coriander, paprika, cumin and onion powder and then gently pan fried until just cooked. The salmon is then served on top of a bed of vermicelli noodles and mixed peppers and drizzled with some nuoc cham.

Orignally, I had planned to serve mango salsa on the side, but the so called "fresh" mango I had turned out to be not so fresh, so I substituted with some chopped lychees instead.

Barbecued Pork Chops

Here is a tasty barbecued pork chop dish I made using a homemade barbecue sauce marinade. The pork chop was served with coconut rice and some mixed vegetables.

Baked Sweet and Spicy Chicken

This was last night's dinner and tastes like barbecued 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.

Potato Rosti with Rustic Fishcakes & Sweet Chilli Sauce

We bought a huge sack of potatoes recently and as I'm bored of making jacket potatoes, mash and potato wedges, I thought I'd try something different and make some potato rosti.

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.