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



Directions:
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!

Tag: pumpkin, butternut squash, pumpkin fries

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

Directions:
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



Enjoy.

Tag: potatoes, roasted potatoes, rosemary

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

Directions:
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.

Tag: pasta, mushroom, cream based pasta

Baked Snapper Fillet - fish recipe

I picked this up from Jamie Oliver: Naked Chef I, and found that I have been using several adaptions of this recipe in my everyday cooking of fish lately...because it is really easy and darn flavorful. Now, ranked side-by-side with Steamed Fish in "Quick & Easy" category is Baked Fish!


Baked Red Snapper Fillet (adapted from Jamie Oliver: Naked Chef I - Baked Seabass Sealed in Bag)
Ingredients: snapper fillets, sea salt, black pepper, bay leaf, 1/2 red onion thinly sliced, olive oil, 1/2 lemon, butter, oregano

Directions:
1. Place fillets (pat dry) on parchment paper. Rub salt and pepper on the fillets
2. Rub some butter on the aluminum foil, and place some onions on the foil. Then place fish on top of the onions
3. Cover with remaining onion, herbs and bay leaves
4. Drizzle olive oil, lemon juice over the fish and add remaining butter. Fold and seal fish with aluminum foil
5. Place on tray and bake in a preheated 375F(190C) oven for approximately 8-10mins (~8 minutes per pound). Remove from the oven and allow to stand for 3-4mins without opening the bag.


Now I have two killer recipes for fish - Chinese Steamed Fish and the Western Baked Fish!

Other recipes:
Thai-Inspired Steamed Fish

Tag: baked fish, steamed fish,seafood

Indian Green Beans

Hmmm....I really do not mind this vegetarian dish for Thanksgiving or Christmas dinner. Another recipe that I've picked up from A's mom - we (me and YJ) call it by the name, Indian Green Beans. Hahahaha....that's another dish without a formal name. And the ingredients are almost similar to Indian Spicy Chickpeas.

Indian Green Beans
Ingredients: green bean sliced, 4-5 shallots sliced, 2-3 garlic minced, 1-2tsp ground cumin, 1 tsp turmeric, butter, salt, 1tbsp oil, freshly ground black pepper, sprinkle of red chili pepper flakes

Directions: Add butter and 1tbsp oil to a frying pan, add in minced garlic, shallots saute till fragrant. Add in green beans and saute till green beans and onions are slightly tender/onions caramelized. Add the spices. Salt to taste. Cook for about 10 mins in low-heat pan (note: if too dry, add some water). Add in some freshly ground black pepper and red chili pepper flakes, mix well.


Imagine having traditional turkeys with these. Does it not bring a new revived flavor to year-end traditional holiday feasting ?


Tag: indian food, green bean

Egg and Shrimp Fried Rice with Broccoli Stems

Yes, thou shall not waste those broccoli stems. They can inject a hint of sweet to complement a dish such as Egg and Shrimp Fried Rice, or call it Broccostems Fried Rice.



Egg and Shrimp Fried Rice with Broccoli Stems
Ingredients:
Broccoli stems thinly sliced(see 1st picture), shrimps, eggs, minced garlic, soy sauce, salt and pepper, leftover cold rice

Directions:
1. In lightly oiled pan, fry minced garlic and saute broccoli stems. When vegetable is cooked to tender (yet not overcooked to limpy), set aside.
2. In the same pan, add in some oil, then add in eggs to scramble it. Before the eggs are cooked, add in shrimps and rice and fry the rice (make sure mixed well with eggs and shrimps) at medium-high heat (Note: at low heat, the rice tends to stick to the pan).
3. Add in soy sauce, salt and pepper to taste
4. When fried rice is ready, you can add in the vegetables (and mix well). Note: Make sure you don't add all the gravy of the vegetables in there. Add in some gravy but not all. The rice will just absorb some moisture and flavor of the vegetable, yet not turn wet and soggy

How does it look ?


WHAaat? Using broccoli stems ? Is this poor man's fried rice? Rather, it is a "No-Waste" fried rice. If one can have "Emperor" Fried Rice, why not this as well?

Tag: vegetable, broccoli,fried rice

Indian Spicy Chickpeas, Curried Chickpeas

I've picked up a few good tricks in making Indian food. Butter, onions, cumin, turmeric....
Thanks to A's mom (YJ's mom-in-law). There is really no written recipe from Auntie. I just tried to listen hard as she spoke. It seems that cumin, onion, and turmeric are sure to be there. Maybe it was just that few dishes that I asked her which happened to use most of these ingredients. ^o^


Those essential spices really saved me. I used them again and again in my home Indian cooking now. I find these dishes very appetizing with steamed rice. Can't find any formal name for this recipe. Maybe somebody can help? For now, will just call it loosely...Homemade Indian Chickpea.

Indian Spicy Chickpeas/Curried Chickpeas
Ingredients: chickpeas (note: I use canned chickpeas, or known as garbanzo), 1 small onion diced, minced garlic, 1/2 tbsp curry powder, 1/2 tsp turmeric, 1/2 tsp ground cumin, curry leaf, salt and black pepper, dash of chili powder/paprika, some butter

Directions: Add butter to a frying pan, add in minced garlic, onions and curry leaf and mix well till fragrant (note: yes, it is the aroma of curry leaf!). Saute till onions are slightly soft/caramelized. Add in chickpeas and the spices. Salt to taste. Cook a few minutes in low-heat pan. Add in some freshly ground black pepper, mix well.



I find beans and peas such easy ingredients to deal with, esp. when I am swarmed at work and have no time to cook anything. And it has indeed started My Legume Love Affair, created by sweet lovely Susan-The Well Seasoned Cook.



Homemade Indian recipes:
Egg masala
Cauliflower, cabbage and pea curry - Version I
Cauliflower, cabbage and pea curry - Version II

Oh, revive my love for Indian food!

Tag: indian food, chickpea, garbanzo beans

The purple Red Cabbage Soup

I split the red cabbage to three usages, and chose to post at different times because I just did not want you to have an overdose on red cabbage.


This is exactly like minestrone. Minestrone heavy on the tang and over-generous on cabbage! Ha! Ok, let's call it vegetable soup, then. Purple vegetables soup.

Red Cabbage Soup
Ingredients: shredded red cabbage, minced garlic, sliced onions, cubed tomatoes, water, salt and pepper

Directions: Add some canola or olive oil, add in garlic and onions, then followed by cabbage to allow it to soften. Add in tomatoes, mix well and let it simmer for a while. Add in water accordingly to make soup portions. Salt and pepper to taste.



Red cabbage recipes:
Red Cabbage Salad
Stir Fry Red Cabbage

Tag: soup, vegetable soup, red cabbage

Pepper Pork Chops - white and black pepper, I love!

I don't cook completely new dishes every time. Sometimes, new dishes and recipes mean improvement of older recipes and dishes, such as this Pepper Pork recipe.



Pepper Pork Chop
Ingredients: Pork loin chops, ground white pepper, ground black pepper, dark soy sauce, brown sugar, some oyster sauce

Directions:
1. Rub the slices of pork with ground white pepper and black pepper
2. Add some dark soya sauce, oyster sauce and some brown sugar. Marinate them (leave them in the fridge, at least one hour)
3. Heat up some oil in a frying pan. On medium heat, pan-fry the marinated pieces for a few minutes(~3mins) one one side, then turn over and pan-fry other side until cooked.
4. Place in aluminium foil, seal it if not served immediately (note: this can keep the pork chops warm and retain the juice and moisture in the pork chops. Further, if you are worried that the pork chops may be undercooked in Step 3, the heat which you seal the pork chops in within can allow a little further cooking in the pork chops). This is not another Foil-Cooking but surely, tin foil gives a good neat trick again!



If you find such pork chops boring, you can try this Apple Pork Chops recipe.

Tag: pork chops, pepper pork chops

Steamed chicken - two easy recipes

Foil-steaming is what I turn to when I am really lazy, especially when it comes to poultry. But I thought foil-steaming follows similar concept as roasting/baking in an oven ? No heating a pan of oil, no sauteing different ingredients at different stages, no standing near the stove to "eyeball" the cooking, no washing of greasy pan - sounds almost like idiot cooking. You only need to assemble, seal and cook (steam) - sounds even more like idiot cooking. Other than steamed meat cake, I do it many ways with chicken too.

Steamed Chicken with Mushrooms, Ginger and Green Onions
Ingredients: 6-8 chicken wings (note:chose smaller pieces of chicken so that it takes shorter time to cook), 1tbsp soy sauce, 1tsp brown sugar, 2tsp oyster sauce, 1tbsp rice wine, 1tsp sesame oil, some pepper, mushrooms, strips of ginger and green onion

Steamed Chicken with Carrots and Onions
Ingredients: 8 drumlets (note:chose smaller pieces of chicken so that it takes shorter time to cook), 1tbsp soy sauce, 1tsp brown sugar, 2tsp oyster sauce, 1tbsp rice wine, 1tsp sesame oil, some pepper, 1tbsp coke(optional), carrots and onions (note: they will sweeten the entire dish when cooked)

See how the carrots and onions turn sweet and soft after steaming

For these two dishes, basically what you need to do is assemble then steam for about 15-20 mins (depending on size and amount of chicken used)

Don't even need to wash a plate or greasy wok/pan for your cooking.

Tag: steaming, chicken

Stir Fry Red Cabbage with Tomatoes

I can't be only using all the red cabbage for just the red cabbage apple salad. So, other than the traditional way to make salad, I have also used it the less traditional way. I STIR FRIED IT!
...if I can stir fry napa cabbage or Chinese cabbage, I don't see why I can't stir fry red cabbage. ERrrrmmm...I might be wrong?


And so...I did not deviate too far. I did not add dried shrimps just like how I would do Chinese stir fry cabbage. I added tomatoes instead, just like how I would do minestrone. I think you can follow my logic here. Yes?

Stir Fry Red Cabbage with Tomatoes
Ingredients: sliced red cabbage, minced garlic, sliced onions, cubed tomatoes, salt and pepper

Directions: Add some canola or olive oil, add in garlic and onions, then followed by cabbage to allow it to soften. Add in tomatoes, mix well and let it simmer for a while. Salt and pepper to taste.



Voila! One simple dish done, out of not wanting to make salad!

I have been short of writing spirit recently. And since it is almost weekend, I shall not write any further.

Enjoy your weekend :D

Tag: red cabbage, stir fry, cabbage

Buttered Mushrooms with Onion and Herbs

Anyone dislikes mushrooms over here ? Ever since I started buying and using fresh mushrooms in my cooking when I was in the United States, I find it hard to resist fresh mushrooms while I was in Taiwan or now when I'm back in Singapore. Not as if I have not eaten fresh mushrooms before since birth in Singapore. It's just that my association with mushrooms when I was younger was either dried shitake mushrooms or canned button mushrooms. Dried shitake mushrooms are still good for flavoring broths and braising with chicken while canned mushrooms can really come in handy when putting up a dish such as Mui Fan or Braised Noodles or when you really do not have the time to wipe-clean the mushrooms and slice or cut them.

Fresh mushrooms are really what I love when I cook pasta and stir-frys.



Buttered Mushrooms with Onion and Herbs
Ingredients:
some butter, olive oil, 1 red onion thinly sliced, fresh mushrooms(I used a mixture of white and brown), oregano, salt, freshly ground black pepper

Directions:
1. Butter and oil saute pan
2. Add red onions and saute till soft, dash some salt
3. Add in mushrooms and saute till onions caramelize and mushrooms turn soft
4. Add in freshly ground black pepper and herbs



Tag: mushrooms, buttered mushrooms

How to make shrimps and prawns curl

Remember those curly shrimps in my fried rice fit for the "emperor" ? I'll hand over the trick for these lovely curlies. Click for bigger picture!

When you slit the shrimps to de-vein, do not cut through to the other side so that you can keep one whole shrimp intact. Then, cut a little opening at the other side of the head-end so that the tail-end of the shrimp can be slipped in?! Errrr...did I sound confusing ? Woops...

Also read how I "fork" the scallions, or....tips for cutting onions to increase sweetness.

Tag: shrimps, prawns

Chicken Macaroni Soup - comfort when the world goes Holy Dow!

Holy Cow! If you have read the crisis and turmoil in the media (all kinds) everyday since last month, I bet you would not want to hear another Holy Dow in my blog. So how about...


Holy Macaroni,
This is one comfort food for me;
Carrots and celery do some trick,
There is no secret and hidden tip.


Look at the colors...or does the sound of chicken macaroni tempt you enough ? I totally enjoy homemade chicken macaroni. Whenever I cook this, I can see the smile on my other half. Though he has limited ability over Mandarin (Chinese language), I will still hear him say "Yes ...就是这个味 - this is THE TASTE!" ...then *silent*....except for the chomp chomp chomp I hear for the rest of the meal. We are easy people to satisfy...you know :D

Chicken macaroni soup
Ingredients:
- Any chicken parts you prefer (except the head and buttocks!)
-3-5 stalks from a bunch of celery, washed and sliced
-0.75lbs baby carrot, washed and cut into halves
-dried mushrooms, soaked in water to clean; then chopped to pieces
- 1 small knob (3-4cm) of ginger, cut into half
-water (adjust accordingly)
-1 cup chicken broth(option: since you will be boiling chicken in water too - you will be cooking your own broth too)
-pinch of salt, to taste
-dash of pepper, to taste
-drops of sesame oil
-cilantro and red chili, sliced to garnish
- fried shallots for garnish if you have
-vegetables such as bok choy as side dish

Directions:
1.Boil the chicken in water for ~15-30mins (depending on size of chicken used) with celery, carrots, ginger and mushrooms, till chicken is cooked through. Add salt to taste in the process
2.Remove boiled chicken from pot, to cool. When cooled, shred the chicken, set aside (the unused shredded chicken, keep in fridge or freezer for future use)
3.Throw the chicken rib/bones back into the pot of warm soup, dash in some white pepper, stir and mix well
4.Meanwhile, cook macaroni in boiling water according to package instructions, shd be about 10mins or less
5.When ready to serve, heat up the pot of soup and ladle flavorful soup of celery, carrots and mushrooms over the macaroni, top with shredded chicken
6.Garnish with cilantro and red chili

P.S. If you wish to have more vegetables, you can add any seasonable leafy greens (bok choy, you cai, chinese spinach) to the chicken macaroni soup as the side.



Tag: macaroni, chicken macaroni

Egg and Shrimp Fried Rice with Emperor Vegetables

OK. NO rice cooker meals for now. I'm just doing what most people do with leftover rice (or I call it a "purposed" leftover) . I cooked twice the amount of rice in the rice cooker one day, consumed one half as-is with dishes such as Spicy Beef with Mushrooms, Three-Cup Chicken or Chinese Steamed Fish; and the other half - I kept it in the fridge for fried rice the next day. Yay, FRIED RICE in a pan...alas, and not FRIED RICE in a rice cooker.



Egg and Shrimp Fried Rice with Basella Alba (Emperor Vegetable)
Ingredients:
Basella Alba, shrimps, eggs, red chili, ginger, oyster sauce, soy sauce, leftover cold rice

Directions:
Fry the Basella Alba
1. In lightly oiled pan, fry ginger and red chili, then add in the vegetable, add ~1tsp oyster sauce
2. When vegetable is cooked to tender (yet not overcooked to limpy), set aside.

Fry the other ingredients and rice
3. In the same pan, add in some oil, then add in eggs to scramble it. Before the eggs are cooked, add in shrimps and rice and fry the rice (make sure mixed well with eggs and shrimps) at medium heat (Note: at low heat, the rice tends to stick to the pan).
4. Add in soy sauce, and pepper to taste


5. When fried rice is ready, you can add in the vegetables (and mix well). Note: Make sure you don't add all the gravy of the vegetables in there. Add in some gravy but not all. The rice will just absorb some moisture and flavor of the vegetable, yet not turn wet and soggy


Want some ?


More about Basella Alba, read more here.

Tag: vegetable, Basella Alba,fried rice

Lemongrass Steamed Fish with Ginger, Cilantro and Green Onions

How I wish Singapore could educate consumers about seafood around the Asia region since some of Singapore's fish imports come from neighboring Asian countries such as Indonesia and Malaysia.


With good qualify fresh seafood, I go for minimal cooking. Lightly grilled, simply baked or easily steamed. And I usually don't deep fry a fresh fish unless it is called for.


Lemongrass Steamed Red Snapper
Ingredients:
snapper fillet rubbed with salt and pepper and drizzle of cooking wine and soy sauce; and these herbs - lemongrass, cilranto, green onion, ginger, red chili; and silken tofu cubes (optional)


Directions:
With the lightly seasoned fish, place in steamer with the herbs and tofu and steam about 8 mins.

You could also try one of these Fish recipes:
Steamed Toman(snakehead) fillet with Ginger and Green Onions
Steamed Cod Fish Rolls
Pan Fried Snapper in Soy Sauce and Ginger
Tandoori Tilapia
Steamed Halibut with Tofu, Shallots and Cilantro

Tag: steamed fish, lemograss steamed fish

Shrimps and eggs - an idea gets sensational here!

I don't deal with flour but that does not mean I cannot buy cute cookie cutters :)


I am going to work on a tasty time-saver side-dish - it's for you...so that you can have more time for other preparations (eg. cooking THE jaw-dropping, drool-worthy main dish, shopping for gifts, wrapping gifts etc.) for Thanksgiving and Christmas. But I assure you, your guests will still be dropping their jaws, and drooling much when they see this! Surprise them!



If one picture tells it all, you know how easy it can be. And if one picture tells it all, you know how delectable it can be.

Shrimp with Egg/"I-HEART-Shrimp" recipe
Ingredients: Medium/large shrimp dabbed dry, seasoned with pepper, sliced to half (but not completely separated, tip of shrimp intact - refer to pictures), eggs, cilantro, soy sauce/salt and pepper for the egg, black pepper

Directions:
1. Whisk the eggs with some soy sauce/salt and pepper
2. In a oiled large area flat pan, place the shrimps around the pan, making sure they are not too close one another. When one side of shrimp is lightly browned(hear sizzles), flip the shrimps over to cook the other side
3. Pour the whisked eggs gently around the pan so that it fills the empty spaces within the shrimps
4. Add cilantro leaf near each shrimp on the egg. Give a gentle press (using flat turnover ladle) over the entire egg with shrimp and cilantro
5. Cut out each egg (with shrimp + cilantro) using a cookie cutter and serve.
Option: I enjoyed mine with mango salsa. It goes really well! You could just have coarsely ground black pepper sprinkled on it if you really want it easier.



Similar idea from the spinach omelette "cookie" - remember ?

Other shrimp-worthy sides and snacks:
Shrimp Toasts, Shrimp Squares
Bread Crusted Shrimp Rolls
Nori/Seaweed Shrimps

This side dish goes well with mango salsa. My recipe for mango-kiwi salsa here.

Tag: omelette, shrimp omelette, shrimps, snacks, party food

Spicy Sambal Chili Eggs for World Egg Day

These Sambal Chili Eggs are spicilicious - definitely good with steamed rice or up the stakes... ...with... ... how about Nasi Lemak ?



Spicy Chili Eggs/Sambal Chili Eggs
Ingredients:
Eggs - to be hard-boiled; 1-2 medium onions, sambal chili (I used bottled sambal chili - in California, they are available in Asian supermarkets such as Ranch 99); sugar

Directions:
In a lightly oiled pan, fry the sambal chili to exude aroma. Add in onions and saute till onions are caramelized. Add in some sugar if mixture is too salty. Top the sambal chili onions over the eggs.

Heavenly...


Check out Teczcape - An Escape to Food for more!

Tag: eggs, sambal chili eggs

Rice plate of Scallion Ginger Beef, French Bean Omelet and Bok Choy

My rice plate....Hungry Lady's Plate


Another VIEW of the same...


Red Cargo + Brown Rice served with Vegetables(Bok Choy), French Bean Omelet, Green Onion Ginger Beef.

Tag: long bean omelet, french bean, rice plate, long bean