Curry pie

Curry pie (makes ~5 mini pies)
In your grocer's basket or preparation bowl: Get ready ~100g (1/4 lb) ground beef (can be ground turkey, chicken, pork) , a small-medium yellow russet potato (boiled), and 1/4cup finely diced onions. It's a pie, so don't forget to stock up on pastry making ingredients; and for me, it's got to be time saver Betty Crocker Pie Crust Mix (half of the standard 11oz pack), 1tbsp butter, and some cold water (The pie crust mix pack would have ready instructions for you to make the dough, don't worry).

In a saute pan: ...lightly oiled, fry the ground beef for a 2-3 mins; then add in cubed potatoes(already boiled as whole then cubed) and fry for few more mins, till meat is cooked.


Then, add 2 tsp curry powder, and pinches(eyeball quantity, to taste) of five spice powder (allspice will do as well) to the mixture and continue saute on low heat. If you are using ground turkey or chicken, the mixture may be dry (so add some chicken broth or water). To thicken mixture and enhance the "creamy" texture, add cornflour-water mixture(of about 1tsp cornflour mixed with 2tbsp water). Turn off heat when mixture is ready. Allow cool.


On a flat board/floured surface: Roll the dough flat and cut into ~8 round sections (~5 rounds for the base crust, and 2-3 rounds-to be "flatten" further using the rolling pin, and cut into 5 rounds for the top crust)

In the muffin pan: Line the dough-crust base on buttered muffin pan surface, add the filling(of meat+potatoes+onions), then top with top dough-crust.



In the preheated oven: Bake the pies @400F for about 20 minutes.


In the easter basket:...finally...these finger-friendly baked pies.




Related posts:
Chicken strudel
Mini chicken pie
Curry puffs/pasties

Coffee Haupia

Coffee Haupia (2 small servings)
Ingredients:
-2tsp instant coffee (I used Nescafe Tasters Choice)
-1-2tbsp cornstarch/cornflour, to thicken
-2-3tbsp brown sugar, to taste
-leftover coconut milk (about 1-2cups will do)

Method:
1.Combine all ingredients in a saucepan and continuously stir over low heat till thick. Do not let the mixture boil.
2.Adjust coffee and sugar ratio, to taste
3.Pour into individual serving cups or for me, the muffin pan. Chill.


Took the picture before chilling in the fridge, but I forgot to take the pictures after chilling :(

Otak otak- fish cake in banana leaves

Otak B (makes ~3-4 otak)
Ingredients:
-1/4lb fish paste(1/8lb dace fish paste-imported from China+ 1/8lb fish paste-San Jose, local)
-1/4 cup thick coconut milk
-1 egg white
-2tbsp belachan paste (that's where the "heat" came from)
-1/2 small shallot
-1/2 of one small ginger
-1/3tsp cane sugar
-banana leaves,and bamboo skewers
(Note: No tom yum paste and no galangal used here in Otak B, but much more belachan paste)

Method:
1.Blend shallot and ginger in food processor
2.Add all the ingredients to the fish paste. Mix evenly until it becomes smooth
3.Place fish paste mixture in the center of a banana leaf, adjusted according to size of banana leaf


4.Fold and secure both ends with short bamboo skewers


5.Preheat oven to 450F and bake the otak for 20-25mins.
6 Ready !





Of course, I set aside some "play time" in this serious experiment. Played around with shapes...using . HA!




More notes:
1. Mixing two types of fish paste improves the texture since dace fish paste is more "lumpy" and the other fish paste is smoother.
2. Using more sambal belachan paste improves the color of the otak, and increases the "spice" level as well. I like the spicy version. The use of more sambal belachan paste does not overpower the otak (as in, the otak otak still taste like otak otak)
3.Not using galangal in Otak B works as well. This short-cut works in case you still want to make your otak but does not have this ingredient (Don't worry, PROVEN, by me the "guinea pig")

Penne mushroom and beef bolognese

Penne mushroom and beef bolognese (serves 2-3)
Ingredients:
-1/2lb penne pasta
-1/2lb ground beef(substitute: ground turkey)
-4oz white mushrooms, sliced
-3tbsp chopped onions
- Classico Triple Mushroom sauce (with portobello & crimini mushroom chucks...yum yum)
-olive oil

Method:
1. Boil pasta in boiling water, with some salt. Takes about 7-9mins.
2.Heat oil in frying pan, add mushrooms, and onions and cook till soften
3.Add in ground beef, and cook till beef changes color
4.Add in sauce and stir well


5. By this time, the penne pasta is cooked in the boiling water. Drain pasta and add to the sauce mixture, stir and mix well


6.Dish up and serve


Pasta shapes are designed not to only look attractive but to "pick up" and convey" sauce to your mouth. A simple key to pasta shape and sauce matching :
-Long thin pasta go with sauces that are thin or have finely-cut ingredients(eg. spaghettini or angel hair with lemon and cream suace);
-Long flat pasta suit slightly heavier sauces;
-Short pasta with indentations and cavities are tailored for thick chucky sauces (eg. penne-quills or fusilli - twists, with chucky mushroom bolognese sauce)

Stir fry long beans and celery

Stir fry long beans and celery (ingredients quantity depends on servings required)
Simply:
Have the long beans and celery cleaned, and cut into bite-size lengths respectively. Rinse the the dried anchovies and dried shrimps in water to soften.


More simply: Heat up some oil in the fry pan; add in dried anchovies and dried shrimps and fry till fragrant. Add in long beans and celery and fry (5-7mins) till cooked (crunchy and tender is the way to go here). Serve over rice.


Tag: vegetables, stir fry

Potato cutlet/potato patties

Potato cutlet/potato patties (makes ~8 pieces)




Ingredients:
-1lb potatoes, boiled and peeled
-0.5lb ground beef (substitute with other ground meat you wish, if you don't take beef)
-8-10 stalks cilantro, cleaned and chopped
-2tbsp fried shallots
-2 eggs,
-salt and pepper to taste
-cooking oil

Method:
1. Mash up the boiled and peeled potatoes
2. Heat oil in pan at medium heat and fry the ground beef for a while
3. Mix mashed potatoes, fried beef, cilantro, fried shallots together (except the eggs), till evenly mixed


4.Shape into a ball as seen in the picture


5. Separately beat the eggs.
6. Heat oil in a pan on medium-high, and dip the begedil(potato cakes) individually in the beaten eggs and drop into the hot oil (can fry 3-4 at a time, depending on size of pan)



Begedil. Begedelicious!

Baba coriander chicken

Baba coriander chicken (serves 4)
Main ingredient:
-2/3 lb chicken (I've used a mix of thigh meat and drummettes)

Chicken marinade:
-sprinke of salt
-1tsp sugar
-drizzle of sesame oil

Ingredients A:
- 2-3 cloves shallots, peeled
-1 small piece young ginger
- 2-3 cloves garlic, skinned

Ingredients B:
-1 stalk lemon grass, bruised(use bottom 5cm only, white part)
-1tbsp coriander powder
-1tsp white peppercorns, pounded coarsely
-1/2tbsp oyster sauce
-1tsp dark soy sauce
-some water

Method:
1.Marinate chicken with salt, sugar and sesame oil for 15 mins. Meanwhile, use food processor to chop shallots, ginger, garlic coarsely
2.Heat oil in wok at medium het. When hot, stir fry lemongrass and chopped Ingredients A till aromatic
3.Add in remaining Ingredients B including marinate chicken, bring to boil
4.As soon as mixture starts to bubble, lower fire to simmer till chicken is tender and gravy thickens

Gado Gado - Vegetables in peanut sauce dressing

Gado Gado - Vegetables in peanut sauce dressing (serves 2-3)


Ingredients:
-3cups cabbage, shredded
-3cups long beans, cut into 5cm lengths
-2cups baby carrots
-1 medium-size potato, boiled in its skin, then peeled and cubed
-1/2 a block of firm beancurd, cubed and deep-fried
-1/2 cucumber, thinly sliced
-1 hard-boiled eggs, halved
-1tsp fried shallots

Method:
-Blanch long beans, carrots and cabbage till just tender (Note: Add the cabbage 5-8mins after the long beans and carrots, since cabbage takes shorter time to cook)
-Heat up the peanut sauce
-Toss all the vegetables in peanut sauce
-Tuck in!


Oh, wait, wait wait...there is one missing ingredient here. Can anybody guess what is it ?

Thai Style Hot and Spicy Fried Tofu/Bean Curd

Thai Style Hot and Spicy Fried Tofu/Bean Curd (serves 2)

Ingredients:
-1 block firm beancurd/tofu, cut into bite sized cubes
-oil for deep frying
-100g ground pork
-1stalk lemon grass chopped finely
-1tsp chopped chilli padi or dashes of red chilli pepper flakes

Seasoning:
-2tbsp lime juice
-1tbsp sugar
-200mlwater/broth

Method:
1. Heat up oil for deep-frying, deep fry bean curd till golden brown. Dish and drain, set aside

2.Heat up oil and saute all ingredients till fragrant
3. Add in ground pork, stir well, add in seasoning and bring to boil. Add in fried bean curd, mix well and serve immediately


Tag: tofu, beancurd, lemongrass, thai style beancurd,weekend herb blogging

Mui Fun - Rice with seafood and egg gravy

Mui Fun - Rice with seafood and egg gravy (serves 2)
-2 rice bowls cooked rice
-6 medium-sized prawns; shelled and deveined - marinated with a pinch of salt, pepper
-4 scallops - marinated with a pinch of salt, pepper
-1 piece chicken thigh meat; sliced to bite-size -marinated with drizzle of sesame oil
-0.8-1lbs bok choy and bok choy-sum , washed and cut into sections of stalks/stems and leaves
-straw and button mushrooms, drained - if whole mushrooms, cut into halves


-1/2tsp crushed garlic
-1/2tsp crushed ginger
-1 tbsp cornflour mixed with 1/2 cup water
-1/2cup chicken broth
-2 eggs
-pepper and salt to taste
-oil for cooking
-water

Method:
1.Heat oil and saute scallops till cooked, set aside (for jumbo big scallops, cut into bite-size after saute)
2.Continue to saute prawns till cooked, set aside
3.Add more oil into frying pan and fry the chicken till cooked. Add in garlic, ginger and fry until fragrant.
4.Pour in broth and bring to the boil. Simmer 5mins.
5. Add in mushrooms, and vegetables and when gravy comes to a boil, add in the cornflour mixture. Bring gravy back to boil
6.Add in the cooked prawns and scallops. Season to taste.
7.Turn off heat and crack in the 2 eggs, stir to cook the eggs
8.Dish gravy onto the rice

Tuck in !



Not enough egg gravy? Ok, give you more gravy. Enough ?

Chinese-style miyuk guk- wakame soup

Chinese-style miyuk guk- wakame soup (serves 2-3)
Ingredients:
-less than 1 handful/palmful of dried vegetable, soaked to hydrate(one handful dry yielded so much)

-1 small block silken tofu, drained and cut into strips
-4 fresh shitake mushrooms, wiped with damp cloth, stalks removed
-half a bunch of enoki mushrooms
-1/4lb(or slightly less than 1/4lb) ground pork (just to flavor the soup, add some sweetness). (Note: The real Miyuk guk has beef in it)
-1 egg, lightly whisked
-1tsp shaoxing wine
-1tsp cornflour
-3tbsp black vinegar(option)
-300-400ml water
-dashes of pepper, to taste

Aren't these healthy, nutritious ingredients?

Method:
1.Add wine and cornflour into the meat to lightly marinate and flavor
2.Boil water in a small soup pot. When boiled, add the meat, assorted mushrooms, and tofu; cook and return to boil for 5-7mins

3.Add the hydrated wakame to the soup, and cook for 2-3mins
4.Add in the beaten egg slowly
5.If you like the sour taste of Szechuan Hot and Sour Soup(四川 酸辣汤), you can add some black vinegar to the soup, at this time. I did, because the truth is... (...I was craving for 四川 酸辣汤 but did not have all the ingredients at hand, so I made this soup as a substitute instead. There is no "Hot" portion of the Hot and Sour Soup in this "beauty" soup, but it was good enough for me.)
6.Serve!

Stir fry scallops and asparagus with ginkgo

Stir fry scallops and asparagus with ginkgo-代代平安 (serves 3-4)
Ingredients:
-8 giant scallops quartered
-10-12 stalks of asparagus, cleaned and cut into finger lengths
-1cup button mushrooms and 1cup straw mushrooms
-3-4oz fresh ginkgo nuts
-1 small piece ginger, sliced thinly (Note: I wanted to taste the full natural burst of flavors from scallops, asparagus, and ginkgo, so I kept the "seasoning" part simple by only adding slices of ginger to zest up the whole dish)
-some chicken broth or water


Method:
1.Heat some oil in the frying pan
2.Add the ginger and fry till aromatic
3.Add in scallops, and fry till scallop changes color (meaning it's cooked). Dish out and set aside
4.Add in asparagus, mushroom, and gingko nuts and fry for about 1-2mins. Add in broth or water
5.When simmering, add back the scallops and stir fry quicky for another 1min to mix well
6. Serve


With the asparagus 芦笋, can also name 事事顺心 (笋 and 顺 pronounced "shun" altogether)


With these ginkgo nuts that are yellow/golden, can be 金玉满堂(Gold Everywhere) too!

The special ingredient I've used here is ginkgo nuts. Ginkgo nuts are commonly used in many luxurious/fine-dining Chinese vegetarian restaurants because these nuts are considered expensive ingredients (due to labor intensiveness to crack the hard shell of each nut, removing the thin skin, and removing the young shoot that is usually bitter). So, usually what you eat is just the sweet flesh of ginkgo nuts. By using ginkgo, any simple vegetarian dish remains vegetarian and can be charged at a premium. Can you recall in the last gingko dessert you have eaten, how many gingko nuts did you have in that bowl, in proportion to the white fungus and beancurd skins ?

Lontong

Sayur Lodeh-Mixed Vegetables in Coconut Gravy, is surely good with steamed rice, but you can also add in compressed rice cakes (a.ka. ketupat) to savor the gravy as soup - Lontong! - a yellowish soup mix of vegetables with ketupat.


Enjoy homemade lontong with a mix of carbo - rice; proteins - eggs, long beans & beancurd/tofu; and fiber - the vegetables, plus the vitamins associated with the spicy chilli. MmmMmmMmmMmmMmmmmmm.............










Tag: sayur lodeh, vegetables, coconut gravy,lontong, rice cakes