Tuesday, December 14, 2010

Baked Butternut Squash/Pumpkin Fries

Yum yum, french fries. Yum yum, pumpkin fries. Yum yum, butternut squash fries.

Baked Butternut Squash/Pumpkin Fries
Ingredients: Butternut squash/pumpkin sliced uniformly (the thicker you slice, the longer it takes to bake), salt and fresh ground pepper, pinch of cumin and fennel seeds, some olive oil and butter

1. Lay the sliced butternut squash/pumpkin on a "lightly buttered" foil and toss evenly in salt, pepper, cumin and fennel seeds
2. Bake10-15mins in preheated oven ~180-200degC (Note: bake time depends on thickness of slices, so make sure the thickness is uniform so that the fries get cooked evenly)
3. Before serving, you can add a small cube of butter on the pumpkin fries for richer taste. It is optional, really!

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Tuesday, April 27, 2010

Rosemary Roasted Potato Salad

I don't eat potatoes very often since I'm more a "rice" person. The only time potatoes get sneaked into my food is when I have chicken curry. Sometimes...just sometimes, potatoes can be alluring, especially when it is "Western menu" for dinner. Baked/roasted fish with vegetables and roasted warm potato salad. This meal is complete.

Rosemary Roasted Potato Salad
Ingredients: potatoes, boiled (70-80% cooked), drained, cubed; salt and freshly ground black pepper, dried rosemary herbs, butter, thinly sliced shallots

1. Butter the pan and fry the shallots till slightly caramelized
2. Rub some butter on baking foil, place the cubed potatoes on the foil, seasoned with salt and black pepper and rosemary. Place the caramelized shallots on top of potatoes. Mix thoroughly to ensure the potatoes are well-seasoned/"coated"
3. Wrap the potatoes and roast them in a pre-heated oven (to finish cooking) at ~180degC for about ~10mins


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Saturday, March 20, 2010

Stir Fry Pasta with Chicken, Shrimps and Greens

Mixed seafood in Seafood Mui Fan; seafood in Braised Seafood Soba Noodles; chicken and shrimps in Wat Dan Hor - Rice Noodles with Egg Gravy - I shall make the "chicken and/or seafood" one-dish repertoire more complete by including a Stir-Fry Pasta dish! Cos' I just love this rhythmical lingo - Chicken, Shrimps and Greens !

Mushroom Creamy Pasta

I hope 2009 brings with me new recipes and motivates me further in participating in blog events I truly love and enjoy.

Well, cream-based pasta is not new, yes. But it is relatively new for me when it appears on my dinner table since I am definitely a tomato-based pasta person - Ragu sauce, Bolognese, Arrabiata...always my preferred.

So here I am, having a go at cream-based pasta.

Mushroom Creamy Pasta
Ingredients: pasta, butter, olive oil, onions, fresh mushrooms, herbs (oregano), freshly ground black pepper, whole milk, cheddar cheese

1. Butter and oil saute pan
2. Add onions and saute till soft
3. Add in mushrooms and saute till onions caramelize and mushrooms before soft
4. Add in some freshly ground black pepper and herbs
5. Before adding in cooked pasta to mix with, add in milk. Simmer, then add in cooked pasta and stir till sauce reduced
6. Top with cheddar cheese (or any melting cheese)

As you see, I like to serve my pasta with Chinese vegetables. Ha ha!

Now I have overcome my fear of cooking cream-based pasta. I used to think it will always turn out lumpy and dry because of the milk and cheese but no, I am wrong. It can be moist and saucy too! Yay! Just make sure to serve immediately and don't leave it to cool down.

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