Wild Mushroom and Asiago Quiche

Ingredients

1 9-inch pre-baked pie shell

3 tablespoons of butter (45 ml)

2 shallots, minced

1 cup chanterelles, shredded (250 ml)

1 cup oyster mushrooms, shredded (250 ml)

1 cup cremini mushrooms, quartered (250 ml)

2 sprigs of thyme

1 cup asiago, shredded (250 ml)

6 eggs

1 ½ cups of 10 % cream (375 ml)

salt and pepper

Directions

1. Preheat oven to 375 degrees F.

2. In a large saute pan, melt butter. When it’s foaming, add shallots and cook until softened. Add mushrooms and thyme and cook until mushrooms are golden. Let cool slightly.

3. Whisk eggs and cream together and season with salt and pepper.

4. Sprinkle bottom of pie shell with asiago cheese. Add cooled mushrooms and pour cream and egg mixture over top. Bake for 25-30 minutes, or until firm in centre and golden brown.

Fish Bone Soup Rice

Ingredients:
1 whole fish bone from a medium size "Senangin" fish
½ cup milk
Enough water to cover the fish bones and 1 in over
Bullion fish stock to taste (1 – 2 cubes)
2 tsp Chinese cooking wine
1/4 cup dried scallops (washed, soaked in warm water for 15 mins)
2 pcs dried shitake mushroom (washed, soaked in warm water for 15 mins)
½ cup chopped cilantro
½ cup chopped spring onions
1 inch spring ginger, thinly sliced
1 tsp white pepper corn (pound slightly)
2 cups of cooked soft white rice
1 tbs cooking oil
Salt to taste

Method:
Wash and soak dried scallops and warm water in 2 separate bowls in warm water for 15 mins. Squeeze dry the mushrooms, slice them thinly and set aside. In a deep soup pot (pot A), add oil and sauté ginger until fragrant. Add sliced mushroom and stirfry for 1 min. Set aside.

Fry the fish bones in a wok till golden brown, drain oil and set aside. 

In another soup pot (pot B), add fried fish bones, water, fish stock, white pepper corns and bring to boil. Lower heat to low and let simmer for 1 hour.  Sieve the soup into pot A.  Add cooked white rice and scallop together with its water and bring to boil. Lower heat and let simmer for 20 mins or till scallop is soft. Add milk and Chinese cooking wine and simmer for another 5 mins. Lastly, add salt to taste. Mix well. Garnish with cilantro and spring onions and serve hot.

Steamed Fish Fillet with Rice Vermicelli

My hubby brought home a feshly caught thread fin 'senangin' fish.  Instead of steaming the whole fish, I decided to prepare this dish and kept the head for steaming.

 

I have prepared this steamed noodles when I have fresh meaty fish fillets after visiting Cheah's blog  on Steamed Fish Fillet with Rice Vermicelli.   Several of my friends have also tried and like them very much.   Perhaps, I should post this dish here for my own record but do visit Cheah's blog [No Frills] for the original recipe.   BTW, she has a good collection of simple yet delicious recipes, too. It's a nutritious and healthy 1 Dish Meal for all.

Ingredients
[serves 2-3]

120 gm rice vermicelli [thin type] - I used A1 brand - 2 1/2 pieces

• Soak for 5-10 minutes to soften.  Drain well and place on casserole dish.

300 gm fish fillet - cleaned and sliced [here I used thread fin] seasoned with 2 tsp fish sauce,  2 tsp sesame oil, 1 tsp sugar, 1 tbsp chopped young ginger and a dash of pepper.  Set aside in the fridge for an hour or so.

Sauce for Rice Vermicelli [Beehoon] - mix together

1 cup water
1 tsp each of salt and oyster sauce
2 tsp fish sauce

Garnishing

2 tbsp shaoxing wine

1 red chilli - sliced thinly

1 stalk spring onion - chopped

1-2 tbsp fried garlic crisps with garlic oil

1. Arrange marinated fish fillet slices on the rice vermicelli.  Add in some shredded ginger.
2. Pour sauce over the rice vermicelli just before steaming.
3. Bring water to a rolling boil.  Steam noodles over rapidly boiling water for 8-10 minutes.
4. Turn off heat, drizzle in wine, add in fried garlic crisps and oil
5. Garnish with chopped spring onions and sliced red chilli.
6. Serve hot with chopped garlic, chilli and light soy sauce dip.

Cashew Curried Beef Recipe

Ingredients

• 1 pound beef top sirloin steak, thinly sliced
• 2 tablespoons canola oil, divided
• 1 can (13.66 ounces) coconut milk, divided
• 1 tablespoon red curry paste
• 2 tablespoons packed brown sugar
• 2 tablespoons fish sauce or soy sauce
• 8 cups chopped bok choy
• 1 small sweet red pepper, sliced
• 1/2 cup salted cashews
• 1/2 cup minced fresh cilantro
• Hot cooked brown rice

• Directions

• In a large skillet, saute beef in 1 tablespoon oil until no longer pink. Remove from skillet and set aside.
• Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add remaining oil; bring to a boil. Add curry paste; cook and stir for 5 minutes or until oil separates from coconut milk mixture.
• Stir in the brown sugar, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Add bok choy and red pepper; return to a boil. Cook and stir 2-3 minutes longer or until vegetables are tender.
• Stir in the cashews, cilantro and beef; heat through. Serve with rice. Yield: 5 servings.

Editor's Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less cream.

•  

pad thai recipe

Mastering an easy recipe for pad Thai with chicken at home is both the best and worst culinary discovery to ever happen in my kitchen. I have made this recipe three times in two weeks. I am now a three-time member (and soon to be president) of the Pad Thai Clean Plate Club and am currently accepting all Spanx donations.

Pad Thai ranks among my top three all-time favorite takeout dishes (the others beingMongolian Beef and Pineapple Chicken Fried Rice). There’s just something about rice noodles stir-fried with garlic and tossed in a sweet and tangy sauce that inspires me to order this dish time and time again. But it wasn’t until I shared a recent Facebook post and Instagram photothat I was inundated with requests to create a DIY version of this popular Thai dish. Challenge accepted!

Don’t let the list of ingredients fool you. Five of them are garnishes (read: optional) and the other non-traditional ingredients can be found in most major supermarkets. Just soak the noodles, whisk together the sauce and then stir-fry it all together for the freshest, most flavorful fakeout for takeout.

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest, and Instagram for all of the latest updates.

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SAVE

EASY PAD THAI WITH CHICKEN

yield: 4 SERVINGS

prep time: 25 MIN

cook time: 20 MIN

INGREDIENTS:

For the sauce:
1 1/2 Tablespoons tamarind concentrate/paste
1/4 cup fish sauce
1/2 teaspoon Sambal Oelek (chili sauce)
1/3 cup packed light brown sugar
1/8 teaspoon fresh black pepper

For the noodles:
8 ounces Thai rice noodles
2 large boneless skinless chicken breasts
1 teaspoon cornstarch
3 Tablespoons low sodium soy sauce
Vegetable oil, for stir-frying
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 cups fresh bean sprouts
1/4 cup chicken stock
1/2 cup sliced carrots, for garnish
1/2 cup shredded red cabbage, for garnish
1/4 cup cilantro leaves, for garnish
1/3 cup roughly chopped peanuts, for garnish
Lime wedges, for garnish

DIRECTIONS:

Make the sauce:

In a medium bowl, whisk together the tamarind concentrate with 1/2 cup warm water. Whisk in the remaining sauce ingredients. Set aside.

Make the noodles:

Fill a large pot with hot water. Add the rice noodles and cover the pot, allowing them to soak and soften for 8 to 10 minutes, or until they're barely al dente. (Alternately, cook the noodles according to the package instructions.) The noodles will be stir-fried so do not overcook them at this point.

Drain the noodles and rinse them with cold water to prevent them from sticking together.

Cut the chicken breasts into thin, 1-inch slices. Place the chicken in a medium bowl. Whisk together the cornstarch with the soy sauce then pour it over the chicken, stirring to coat.

Heat a wok or large nonstick sauté pan over medium-high heat. Add 1 to 2 tablespoons of vegetable oil then add the minced garlic and crushed red pepper flakes and cook, stirring continuously, for 30 seconds until the garlic is golden brown and fragrant. Add the chicken to the pan (including all liquids), and cook, stirring frequently until it is no longer pink. Add 1 to 2 tablespoons of chicken stock at a time to the pan while the chicken is cooking to prevent it from drying out. (You may not use the entire 1/4 cup of chicken stock.)

Add the noodles to the pan then pour in the prepared sauce. Bring the sauce to a boil, and using two flat spatulas, lift and turn the noodles to combine all of the ingredients. (Don't stir the noodles too vigorously or they'll break.) Continue cooking the noodles for 1 to 2 minutes until the sauce thickens slightly, then add the bean sprouts and cook for 1 more minute. The noodles are fully cooked when they are chewy and no longer crunchy.

Transfer the noodles to serving dishes and garnish with the sliced carrots, shredded red cabbage, cilantro, scallions, peanuts and lime wedges.

Kelly's Notes:

A majority of the specialty ingredients in this recipe can be found in the Asian aisle of most supermarkets. My preferred brand of rice noodles is Annie Chun's Pad Thai Noodles.

It's important to bring the sauce to a boil so that it will thicken enough as it cooks with the noodles.

Make sure you have all of your ingredients prepped and ready to go before you start cooking. This is a fast recipe that comes together in less than 10 minutes once the garlic hits the pan.

Pineapple Fried Rice

Ingredients:
8 oz. leftover and overnight rice
2 cloves garlic (finely chopped)
4 oz. fresh pineapple (cut into small pieces)
4 oz. shrimp (shelled and deveined, leave whole or cut into small pieces)
2 tablespoons cashew nuts (optional)
1 teaspoon shrimp paste
1 tablespoon fish sauce
1/2 tablespoon pineapple juice
1/4 teaspoon dark soy sauce (for coloring)
1 fresh red chili (seeded and cut into small pieces)
2 tablespoons oil
Cilantro leaves for garnishing
Method:
Heat up a wok and add cooking oil. Stir-fry garlic, red chili, and shrimp paste until aromatic. Add shrimp and stir-fry until half-cooked. Add rice, pineapple pieces, pineapple juice, and do a few quick stirs. Add fish sauce and dark soy sauce to blend well with rice. Stir-fry for another minute or so, dish out and serve immediately.

Seafood Tom Yam

ingredients

• 4 shallots (chopped)
• 2 garlics (chopped)
• 1 onion (cut into wedges)
• 1 tomato (cut into wedges)
• 1 inch galangal - finely sliced
• 2 stalks of lemon grass (slightly crushed)
• 3 0r 4 kaffir lime leaves
• 2 or 3 bird pepper
• juice from 1 lime
• 1 tbspTom Yam Chilli paste
• 1 tbsp of Fish sauce
• 1 tsp sugar
• 3 cups of chicken stock/water
• 2 tbsp cooking oil
• 5 medium size prawns ,shells off,cleaned and cut into butterfly
• 5 medium size , slice into an inch thick.

directions

• 1
  heat the oil in a pot and saute the chopped shallots and garlic until transparent.add in the chicken stock/water into the pot, put the lid on and let it boil.
• 2
  when the stock is boiling put in all the aromatic ingredients - the galangal/ginger, slighty crushed lemon grass and kaffir lime leaves.
• 3
  then put in the Tom Yam Chilli paste, fish sauce , lime juice, sugar, the bird chilli pepper (slightly crushed), wedges of onions and tomatos.
• 4
  finally put the prawns and the squid into the boiling soup, cook for 3 to 4 minutes and then it’s ready to be served.

Lamb Curry with Roti

Ingredients.

Lamb Curry.

Main ingredients.

• three lamb forequarter chops (deboned) (roughly 400-500g of meat) – diced
• 2/3 of an onion, chopped
• 1 capsicum, diced
• 1 teaspoon of fenugreek seeds
• a little olive oil (1 Tablespoon)
• coconut cream (whatever is left after the roti dough is made – roughly 2/3rds of a can ~ 260ml)
• pinch of chopped mint leaves
• 2 teaspoons of chopped coriander leaves
• zest of half a lime (or 5cm piece of lemongrass)
• 4 or 5 whole garlic cloves
• 10 curry leaves
• 2 cardamon pods
• optionally 1 tomato chopped or 2 to 3 Tablespoons of tomato paste

Marinade.

• 1/4 cup white vinegar
• 1 teaspoon of curry powder
• 1 teaspoon of sweet paprika
• 1 teaspoon of brown mustard seed, roasted and ground
• pinch of nigela seeds, roasted and ground
• 1 teaspoon of salt
• 1/2 teaspoon of turmeric powder
• 2 cloves of garlic, crushed
• 2 teaspoons of fresh ginger, crushed (or equiv. dried powder)
• 1/2 teaspoon of chilli powder
• 1/4 teaspoon of cinnamon powder

Roti.

• 1/3 of an onion, finely chopped
• 1/4 teaspoon of chilli flakes
• 1 teaspoon of butter
• 2 cups plain flour
• coconut cream (roughly 1/2 cup, maybe a little more)

Method.

Curry.

Diced the meat and cover thoroughly with the marinade. Leave in a covered container for up to an hour.
Now is a good time to make your Roti dough.
Place the oil and fenugreek seeds in an tagine (or other suitable pot) on low heat for about a minute. Add the onions and capsicum and saute until soft.
Add the meat and marinade, and the remaining ingredients (except the coriander and mint), cover and simmer for up to an hour (or until the meat is tender).
Serve with Roti and optionally yoghurt or Raita.

Roti.

Place all the ingredients except the coconut cream into a large mixing bowl and combine.
Add a little coconut cream and work through. Repeat until you can form a stuff but not wet or sticky dough.
Knead for about 2 mins.
Work the dough into a log and cut into pieces about the size of a golf ball (when formed into a ball).
Flatten and roll out a ball of dough until it’s roughly 3 to 5 mm thick.
In a cast iron pan or gridle, dry fry for 2 – 3 mins on one side then flip and cook for a further 1.5 – 2 mins. Set aside on a rack to cool.
Repeat for all the roti.

Penang Rojak

Ingredients

Serves: 8 

• 1 medium cucumber
• 2 small young green mangoes, peeled
• 1/2 medium pineapple, skinned
• 1 large yam bean (sengkuang/jicama), peeled
• 3 teaspoons black shrimp paste
• Prawn crisps ( see recipe)
• 150g roasted peanuts, chopped coarsely
• 1 tablespoon toasted sesame seeds

• For the sauce
• 15 dried chillies, soaked and deseeded
• 2.5 cm belacan, toasted
• 1/2 cup (125 ml) tamarind juice
• 120g caster sugar
• 1 teaspoon (5 ml) dark soya sauce

---

Directions

1. Pound the chillies and belacan in mortar and pestle until it becomes a fine paste. Put that paste and tamarind juice in a saucepan and cook over low heat. Add the sugar and dark soya sauce and cook until the sugar dissolves and sauce is thick. Set aside and let cool.
2. Cut the vegetables and fruits into small wedges and put into a large mixing bowl. Add the black shrimp paste and rojak sauce and mix well.
3. To serve, garnish the top of the rojak with slightly crushed prawn crisp, chopped peanuts and sesame seeds.

source: allrecipes

chicken rice

Beef Satay with Spicy Peanut Sauce

Ingredients:
16-20 bamboo skewers (soaked in warm water for 1-2 hours)
2 lbs beef, cut into 1/4-inch thick, 3/4-1-inch cubes
(Here, I use top sirloin which requires minimal cooking time)
Satay spice paste (to marinate beef)
Spicy peanut dipping sauce
cucumbers, red onions, and rice cakes (optional), cut into bite size
Satay Spice Paste:
1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass, cut into 1-inch length (use white part only)
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water
Method:
Blend all the Spice ingredients into a smooth paste. Heat up some oil in a wok, stir-fry the spice paste until fragrant and oil slightly separates. Dish up and set aside.
Marinating Beef Satay:
Spoon generous amount of the ready spice paste over the cut beef until they are well coated. Keep the extra spice paste for future use, if there is any left. Marinate for at least 10 hours, or overnight.
Spicy Peanut Dipping Sauce:
5 tablespoons oil
3/4 tablespoon tamarind pulp, soaked in 3 1/2 tablespoons water
3/4 cup roasted red skin peanuts, skins removed, and coarsely chopped (or regular peanuts)
3/4 cup water
Satay Sauce Spice Paste:
1 tablespoon oil
5-6 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass, cut into 1-inch length (use the bottom white part only)
3/4-inch galangal root, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste
Method:
1. Blend the Spice Paste ingredients into a smooth paste. Add some water if necessary to keep the blades turning.
2. Heat up 5 tablespoons of oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.
3. Mix in tamarind pulp, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add some water, salt and sugar to taste, if necessary. Dish up, cool down for 10 minutes and ready to use.
Making and Cooking Beef Satay:
1. Make satay skewers with 3-4 pieces of marinated beef threaded onto each pre-soaked bamboo skewer.
2. Cook the satay over a hot charcoal grill as I did with my chicken satay here, or broil them in the oven. This time, I use the oven broiler.
To Broil Satay:
Line the smooth surface broiler tray with aluminum foil. Place the broiler pan over it and put the whole rack in the oven, with 4-5 inches away from the heat source. Preheat oven broiler for at least 10 minutes. Remove the broiler rack from the oven and brush some oil over the broiler pan. Arrange the beef skewers in the broiler rack, with meat in the center and skewers away from the heat source. At this point, the meat should be about 3-inches away from the heat source. Broil the satay for 1 1/2-2 minutes, or until the beef is slightly charred with a few brown spots and cooked through. Turn the skewers over, brush some oil over the beef (optional), and continue broiling for another 1 1/2-2 minutes, browned and completely cooked. Use your finger tip and test to see if the meat is firm and not squishy with blood. Do not overcook the meat as the juice from the meat will redistribute itself after 5 minutes of resting time when the satay is done. Alternatively, I also tried broiling the satay for 2 minutes on each side (with 1 minute on High and a little over 1 minute on Low setting), and it came out as great.
3. Remove the broiler rack from the oven, rest for 5 minutes and ready to serve with peanut dipping sauce, fresh cut cucumbers and onions.

source: rasamalaysia

Coconut Candy

Ingredients

Serves: 10 

• 2 egg whites
• 250g icing sugar
• 90g dessicated coconut
• 1/2 teaspoon vanilla
• 250g coconut oil
• few drops red food colouring

---

Directions

Prep:5min  ›  Cook:1hr  ›  Ready in:1hr5min 

1. Beat the egg whites a little - just to combine - and then mix in the sugar, coconut and vanilla.
2. Melt the coconut oil over a low heat and stir into the other ingredients.
3. Line a square cake tin with baking paper and press half of the mixture into it.
4. Drop a few drops of red food colouring into the rest of the mix to make it pink and press it firmly on top.
5. Smooth it all out then put in the fridge till set - about an hour - then cut into squares. 

source: allrecipes

Penang Char Kway Teow

Ingredients
Serves one barely full
A handful kway teow (I use ipoh kuay teow. They are thinning than normal kuay teow. Something like Fettucine vs Linguine)
1 big handful bean sprouts
small bunch chinese chives or scallions, cut into an inch length
1 Egg
3-4 prawns, peeled
¼ Chinese sausage, thinly sliced at an angle
1 teaspoon dried fine chili flakes per plate
2 tablespoon oil for frying
2 tablespoon light soy sauce
1 tablespoon fish sauce
½ teaspoon sugar
1 tablespoon minced garlic
Pinch white pepper
Some water

Firstly, get all your mis en place prep. Make the sauce. 2:1 proportion of soy sauce: fish sauce with sugar and pepper.

Heat up the wok. Add oil. When oil is smoking hot, add some garlic, chili, sausage and prawns. Fry for about half a minute before the garlic burns.

The add the noodles (grab a handful). Add two tablespoon of sauce. Stir fry half a minute. Push noodles aside and break an egg in the space created. When the egg is half cooked, move the noodles onto it. From this point on, you turn the noodles rather than stir less vigorously as you do not want to break up the egg too much.

Add a big handful of bean sprouts. Add some chives. Splash some water. Half a minute more of stir-frying and its done. Plate, grab your chopsticks and dig in.


source:  foodmanna

Mee Rebus

Ingredients:
Egg noodles
Gravy:
1 packet instant chicken curry paste (more or less to taste)
10 (about 700g) small potatoes – peeled and but into large chunks
6-7 cups low sodium chicken stock OR water
1 tbs assam (tamarind) paste – seeds removed
1 tbs sugar
2 Knorr chicken stock cubes
Salt
Garnishings:
Hard-boiled eggs
Spring onions
Fried shallots
Bean sprouts
Your favourite sambal
Method:
Boil potatoes until tender in a large pot of salted water. Drain and mash until smooth.
In a large pot, mix together 1/3 cup of chicken curry paste with potato puree. Slowly add in low sodium chicken stock or water until a desired consistency is obtained. Stir in tamarind paste (if your tamarind paste is hard, dissolve it in a bit of water and then remove the seeds.). You might want to add more curry paste depending on your taste. Leave to simmer for about 30 mins. Season with chicken stock cubes, salt and sugar.

source: rasamalaysia