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.

Chicken Pie

Ingredients

3 cups cooked, shredded chicken
2 cups chicken broth
One 10-ounce can cream of chicken soup
1 cup self-rising flour
1/2 teaspoon pepper
1/2 cup (1 stick) butter, melted
1 cup buttermilk, well shaken

Directions

Preheat the oven to 425 degrees F.

Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.

In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

Caesar (Virgin) Recipe

Recipe Ingredients for Caesar (Virgin)

6	oz clamato juice
1	tsp tabasco sauce
1	tsp Worcestershire sauce
1/2	tsp ground pepper
1	tsp lime juice
1	tsp celery salt

Recipe Directions for Caesar (Virgin)

1. Rim a tumbler with lime juice and then celery salt.
2. Half fill the tumbler with ice.
3. Pour in tabasco and Worcestershire sauce.
4. Fill glass with clamato juice.
5. Garnish with ground pepper, a lime, and a stalk of celery.

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.

•  

Thai Green Mango Salad

SALADS FOR LUNCH/SIDE DISH

Green Mango salad

This is a very simply dressed salad which is refreshing and balances the heat when served alongside any hot Thai  dish. The tart green mangoes are the main ingredient. The crunch comes from red onions and roasted peanuts white a handful of red peppers incorporate colour. Green mangoes are easily available in Asian markets. The main skill here is to shred them correctly without hurting your fingers. Fresh, sweet and sour mango salad goes very well with any grilled seafood and is a must make as summer approaches.

Add roasted peanuts before serving

Ingredients: serves 4
4 large green mangoes
1/4 red pepper
1/2 red onion
handful each fresh coriander and mint
1 tbsp fish sauce (1/3 tsp salt for a vegetarian/vegan option)
3 tbsp sugar
2-3 tbsp roasted unsalted peanuts

• Peel the mangoes with a peeler. Taking one mango at a time in your palm, carefully score deep gashes across the entire surface with a sharp knife. Now slice a thin layer off the top and continue till you reach the pit. You will see thin shreds falling in your salad bowl.
• Cut red pepper into thin strips and thinly slice the green onion. 
• Now mix everything together in a large bowl except the peanuts. 
• Transfer to a serving bowl. Can be kept at room temperature for about an hour before serving or refrigerate for up to 5 hours.
• Just before serving give the salad a final toss with coarsely chopped peanuts.

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.

Mango Rice Pudding

ingredients

2 1/2 tablespoons butter

1 cinnamon stick

3 tablespoons sugar, divided

1 ripe mango, peeled, seeded and diced

1 teaspoon vegetable oil

1 cup jasmine rice

1 cup whole milk

1 1/2 cups evaporated milk

2 cups water

Zest of 1 lime

Pinch ground nutmeg

Directions

Heat a medium-sized pot over medium heat. Melt the butter. Add the cinnamon stick and 1 tablespoon sugar, and stir to dissolve. Add the diced mango, and saute until the mango caramelizes slightly. Remove the mango mixture, leaving the cinnamon stick in the pan, and set the mango aside in a bowl.In the same pan drizzle in the vegetable oil. Add the jasmine rice, and stir to coat the grains in the oil.
Pour in the whole milk, evaporated milk, water, lime zest, and remaining 2 tablespoon sugar, and stir to combine. Simmer the rice for 20 minutes. Once the pudding is cooked, season it with the nutmeg, stir and remove the heat. Add half of the mango mixture back to the pan, and mix.
To serve, ladle the pudding into a bowl and garnish with the reserved mango mixture.