Aloo gobi (spicy potatoes and cauliflower)

Potato - Part 1.

Fire up your taste buds.

Ingredients (serves 4 to 6):
1 tbsp vegetable oil
1 tsp cumin seeds
2 green chillies, sliced
5cm piece of fresh ginger, peeled and finely shredded
1/2 tsp turmeric
1 1/2 tsp ground coriander
Salt to taste
300g new potatoes, peeled and quartered
1 small head of cauliflower, cut into florets
1 tsp garam masala
A bunch of coriander leaves

Method:
1. Heat the oil in a pan and fry the cumin seeds for 30 seconds. Lower heat, add the chillies and ginger, and stir-fry until fragrant.
2. Add turmeric, ground coriander and salt. Stir to mix. Add the potatoes and cauliflower and stir to coat spices evenly.
3. Add a splash of water and cook over low heat until vegetables soften, about 20 minutes, stirring occasionally. If the pan gets dry, add a splash of water at a time.
4. Turn up the heat and gently toss the vegetables in the pan to dry off excess water.
5. Stir in the garam masala and serve hot, garnished with coriander leaves.

Tips:
Leftover Aloo gobi makes for great samosa filling. Fold thawed popiah skin in half to make triangles, fill and deep-fry.

Recipe source: Simply Her magazine (Mar 2008)

Korean beef BBQ

Using an electric Stylux 3-in-1 BBQ set.

Ingredients (serves 4):
750g sirloin steak, sliced thinly
250g shiitake mushrooms, stems discarded
1 red bell pepper, sliced
1 large white onion, thickly sliced
8 spring onions, white stems only
2 tbsp vegetable oil

Bulgogi marinade:
2 tbsp garlic, minced
4 tbsp light soya sauce
2 tbsp brown sugar
2 tbsp corn syrup
1/2 tsp black pepper, freshly ground
2 tbsp rice wine
1 tbsp sesame oil
1 Chinese pear, skinned

Method:
1. Mix all the marinade ingredients, except the pear.
2. Grate the pear into the bowl and mix well.
3. Keep about 3 tbsp of marinade for the vegetables. With the rest, marinate meat for 2 hours. Vegetables can be tossed with the marinate about 30 minutes before the meal.
4. Heat grill and hot stone. Brush both with vegetable oil.
5. Cook mushrooms and vegetables on the grill first. Then, keep them warm in warming pans below the grill.
6. Sear meat briefly on the grill; transfer to the hot stone and let it cook slowly. Serve everything directly from the grill.

Tips:
The hot stone is ideal for stir frying beansprouts or cooking burger patties as these are hard to scrape off a metal grill.

Recipe source: Simply Her magazine (May 2007)

Vegetarian bee hoon

Ingredients (serves 4):
Half a packet of bee hoon (rice vermicelli)
3 cloves garlic, chopped
3 tbsp vegetable oil
4 tbsp dark soy sauce
4 tbsp light soy sauce
2 tbsp fish sauce
A handful of coriander, torn
4 sprigs spring onions, chopped
2 red chillies, sliced
1 can FairPrice Chai Charng (斋肠)
1 packet bok choy (or any leafy vegetable), washed
A handful of bean sprouts, tailed and washed
Salt and pepper to taste

Method:
1. Soak the bee hoon in cold water for 30 minutes. Drain and set aside.
2. Heat the oil in a frying pan and then add the garlic and fry till fragrant.
3. Add the bee hoon and fry for 3 minutes; add some water if it starts to get too dry.
4. When the bee hoon starts to get soft, add the dark and light soy sauce and fish sauce. Stir well to combine.
5. Add another cupful of water and fry till the noodles are soft.
6. Taste and add salt and pepper, or more soy sauce if you like.
7. Add the bok choy and fry for 1 minute or until it just wilts.
8. Turn off the flame.
9. Open the can of Chai Charng and pour some of its braising liquid into the noodles. Taste and add more if desired.
10. When ready to eat, transfer the noodles to a plate and arrange the Chai Charng on top. Garnish with coriander, spring onions, bean sprouts and chillies.

Recipe source: Today newspaper

Spareribs curry

Ingredients:
500g AIRPORK spareribs, already chopped into bite sized chunks
40-50g curry powder for meat
15 shallots, sliced
3 onions, sliced thinly
6 cloves garlic, sliced thinly
2cm piece of ginger, cut into fine strips
5 medium sized potatoes, halved
1/2 tsp salt
1 cup coconut milk or evaporated milk
3 cups water
4 tbsp vegetable oil

Method:
1. Mix AIRPORK spareribs with 3 tablespoons of the curry powder and marinate for 1 hour.
2. Blend remaining curry powder with enough water to form a paste.
3. Heat a wok, add the oil and when it is hot, add the sliced shallots, onions, garlic and ginger. When it is fragrant, add the curry paste and stir fry till fragrant. Add the spareribs and stir fry for 2 to 3 minutes before adding the water.
4. Bring to a boil and simmer the spareribs gently for 30 minutes. Add the coconut milk and potatoes and simmer till the spareribs is tender and the gravy is thick. Add the salt, taste and serve.

Recipe source: Lifestyle magazine