Kimchi

Ingredients:
A:
2 large napa cabbages
250g spring onion
1/2 cup salt
1 cup radish juice
2-3 tbsp sugar

B:
1/2 cup dried shrimps, rinsed
1 walnut size ginger knob
6 cloves garlic
1/2 - 3/4 cup ground chilli

Method:
1. Cut each napa cabbage into quarter wedges. Rub plenty of salt between leaves. Let stand for 2 hours until soft. Use a heavy pot or bowl to press napa cabbage. Rinse and dry.
2. Clean and rinse spring onions. Cut into almost same lengths as napa cabbage. Lightly crush the thicker (white portion) stalk of spring onions.
3. Ground or pound dried shrimps, ginger and garlic until fine. Mix with sugar, radish juice and ground chilli.
4. Spread chilli mixture between leaves of napa cabbage, putting a few stalks of spring onion between some leaves.
5. Pack tightly into pickle jar or crock pot. Press packed kimchi with a weight (use a heavy plate or bowl depending on size of container; or a thoroughly washed brick, and wrap the pot with cling foil and aluminium foil). Leave it in the refrigerator to pickle for at least 4 days before serving.
6. Cut kimchi crosswise into 3-4cm wide slices. Ladle a few spoonfuls of liquid over it and serve chilled.

Recipe source: Lifestyle magazine

Radish and fish soup

Ingredients (serves 4):
300g fresh fish fillet (threadfin, cod, snapper)
200g shredded radish
2 cloves garlic, peel and crush
2 pcs x 4cm long leek, julienne
4-5 stalks chrysanthemum leaves (tang orr), optional
2 fresh green chillies
Flour - corn, potato or tapioca
Sesame oil

A:
1 tbsp cooking wine
1/2 tsp salt
1 tbsp chopped spring onion
3/4 tsp grated ginger

B:
1 tbsp cooking wine
1 tsp soya sauce
Salt to taste

Method:
1. Cut fish fillet into 1 cm thick slices. Season with ingredients (A) for at least 10 minutes.
2. Dust fish slices with your choice of flour. Drop in boiling water and cook for 1 minute. Remove and add to simmering soup.
3. Grease a soup pot with sesame oil and heat over moderate heat. Add crushed garlic and shredded radish. Stir fry for 2-3 minutes.
4. Add 5 cups of water and bring a a rolling boil. Continue to boil until radish is soft.
5. Add sliced green chillies and blanched fish fillets to radish soup.
6. Add seasoning (B) and sliced leek. Turn of heat.
7. Place some clean chrysanthemum leaves (if using) in each soup bowl. Pour piping hot soup over leaves in bowls. Serve immediately.

Recipe source: Lifestyle magazine

Savoury pancake

Ingredients (makes 6 pieces):
1 cup ready-mixed savoury pancake flour (korean)
300g fresh medium prawns
150g fresh white bait
100g spring onions
1 large egg, beaten
Pinch of slivered dried chilli*
Ground pepper
Sesame oil

Dipping sauce:
1/4 cup soya sauce
1/4 cup vinegar
1 tbsp chopped pine nuts, optional

Method:
1. Combine flour and a dash of pepper with 1 cup of water and egg in a medium mixing bowl. Stir and mix gently until batter is smooth, adding more water (not more than 1/4 cup) if necessary.
2. Shell prawns completely and devein. Halve each lengthwise.
3. Trim and rinse spring onions. Cut into 8cm lengths.
4. Divide all ingredients - pancake batter, prawns, white bait and spring onions into 6 portions.
5. Grease a 20cm non-stick skillet with sesame oil and heat until moderately hot. Mix a portion of each ingredient with batter. Spread mixture on skillet and garnish top with a few chilli slivers. Cook covered for 2 minutes.
6. Carefully turn savoury pancake over to cook top side for another 1-2 minutes. Serve as a snack on its own or with a small platter of kimchi and a bowl of radish and fish soup.

Tips:
* Discard seeds of a dried chilli and use scissors to cut into needle-fine strips or into rings.

Recipe source: Lifestyle magazine

Fried dried anchovies

Ingredients (makes 2 1/2 cups):
200g good quality dried anchovies (ikan bilis), medium size
3 green chillies, cut diagonally
1 1/2 - 2 tbsp sugar
1 tbsp sesame oil
Cooking oil for deep frying

Method:
1. Discard head and bitter belly pouch of dried anchovies. Spread on a tray and sun for about 15 minutes.
2. Heat cooking oil for deep frying. Slide in dried anchovies and deep fry slowly over moderate heat, stirring constantly, until golden brown.
3. Leave about 1 tbsp of oil in the pan and saute the sliced green chillies* until crispy.
4. Return the fried crispy anchovies to the pan. Sprinkle sugar and sesame oil over them. Toss and mix. Turn off heat. Serve as an appetizer with drinks or as a side dish with kimchi.

Tips:
* For a sticky version, don't add green chillies. Add sugar and about 1 1/2 tbsp water and stir until bubbles appear. Return fried chillies and anchovies to pan and toss quickly. Flavour with sesame oil.

Recipe source: Lifestyle magazine

Kimchi and clam fried rice

Ingredients (serves 4-6):
6 bowls of cooked rice
3/4 cup chopped kimchi
3/4 cup steamed clams
2 green chilli, sliced
1 stalk leek, sliced
1 tbsp soya sauce
2 tbsp sesame oil
Salt to taste
1 tsp toasted black sesame seeds
1 tbsp ground chilli powder
1/3 cup hot bean paste (kochujan)

Method:
1. Heat a large fry pan over moderate heat. Add sesame oil, leek and green chilli. Fry for a few seconds to soften leek and green chilli.
2. Add rice and toss well. Spread rice on pan and make a "well" in the centre. Place shredded kimchi and clams in "well". Cover with rice and toss to mix thoroughly.
3. Season with soya sauce. Add a little salt if necessary.
4. Serve garnished with some toasted black sesame seeds.
5. Add 3 tbsp of water to hot bean paste. Stir well to form a smooth sauce. Serve sauce and ground chilli powder as table condiments.

Recipe source: Lifestyle magazine

Spicy chicken sticks

Ingredients (serves 4):
1 tsp salt
1 tbsp vinegar
500g boneless chicken, cut into long strips
1 tsp soy sauce
2 tbsp garlic, finely chopped
2 tsp chilli paste, or to taste
1 tsp chilli powder
1 tbsp tomato ketchup
15 bamboo skewers
2-3 tbsp oil

Method:
1. Add salt and vinegar to chicken, mix well, and set aside for 20 minutes.
2. Wash the chicken thoroughly and drain. Dry on a kitchen towel.
3. In a dish, add all other ingredients (except the oil) to the chicken and set aside for 20 minutes.
4. Skewer the chicken pieces. Heat oil in a pan and cook on each side till the chicken is golden brown. Serve with tabasco sauce or chutney.

Tips:
Spice up the marinade with ginger paste, oregano flakes or mustard sauce.

Recipe source: Simply Her magazine (Oct 2007)

Ultimate turkey cheese sandwich

Cheese - Part 3.

A refreshing change from the usual ham and cheese combo.

Ingredients (makes 1):
1/2 tsp unsalted butter
1/2 tsp olive oil
3 slices bread
3 tbsp mango yogurt
1 small mango, sliced
2 slices smoked turkey
2 slices cheddar cheese
1 medium tomato, sliced

Method:
1. In a frying pan, place the butter and oil and grilled the bread for 5 minutes on each side.
2. Spread the mango yogurt on one slice of bread, add the mango slices, followed by the smoked turkey and tomatoes.
3. Place the second slice of bread on the tomatoes.
4. Place the cheddar cheese on the third slice and grill in toaster oven until the cheese melts. Flip over and place on top of the sandwich.

Tips:
A bed of green and red coral lettuce goes perfectly with this sandwich.

Recipe source: Simply Her magazine (Oct 2007)

Cheesy rice balls

Cheese - Part 2.

A great way to use up leftover rice - overnight rice grains are harder and hold their shape better.

Ingredients (serves 6-8):
3 cups cooked rice
2 tsp dried coriander
1/2 tsp ground cinnamon
1/2 onion, chopped
1/2 tsp sea salt
1/2 tsp ground black pepper
2 tsp sesame seeds
200g Mozzarella cheese, shredded
1 1/2 cups flour
1 egg, beaten
1 1/2 cup breadcrumbs
2 1/2 cup cooking oil

Method:
1. Mix the rice, coriander, cinnamon, onion, sea salt, black pepper and sesame seeds in a mixing bowl.
2. Grease your palms with oil, roll some rice into a ball and make a dent in the middle. Fill the dent with a heaped teaspoon of Mozzarella cheese and seal up the rice ball. Repeat with remaining rice.
3. Coat the rice balls first with flour, followed by the egg, and then the breadcrumbs.
4. Heat a wok with oil on high heat and pan fry the rice balls until golden brown, about 10 minutes. Serve immediately.

Tips:
To make a baked rice dish, place in a casserole and add more breadcrumbs.

Recipe source: Simply Her magazine (Oct 2007)

Cauliflower with haloumi cheese

Cheese - High in calcium and full of flavour, this gourmet treat adds richness and character to your dishes.

To prevent cheese from becoming tough and stringy, cook it at a low temperature or add it to your cooking at the last stage.

To retain the softness of cheese, chop finely or use a grater with large holes.

Cheese - Part 1.

A twist to your usual Western broccoli and melted cheese. Best eaten lightly pan-fried or toasted, Haloumi cheese is firm Middle Eastern cheese that won't melt when cooked.

Ingredients (serves 4):
2 tbsp olive oil
150g Haloumi cheese, cut into cubes
1 medium onion, sliced
5 cardamoms
1/4 tsp cumin seeds
1 tsp ground cinnamon
2 tsp ground turmeric
400g cauliflower florets
2 medium carrots, par-boiled and chopped
3/4 cup vegetable stock
Pepper to taste
Fresh coriander, to garnish

Method:
1. Heat some oil in a non-stick pan, saute the Haloumi cheese until golden brown and set aside.
2. In the same pan, add the rest of the oil, then saute onions, cardamons, cumin, cinnamon and turmeric until fragrant.
3. Add the cauliflower, carrots and vegetable stock and let simmer under low fire for about 10 minutes until the stock reduces.
4. Toss in the cooked cheese and add pepper to taste. Stir fry for another 5 minutes and remove. Top with fresh coriander and serve immediately.

Tips:
Don't feel like cheese? Then use tau kwa cubes instead.

Recipe source: Simply Her magazine (Oct 2007)

Salmon Tofu with chilli bean sauce

Ingredients (serves 2):
500g salmon, cut into small pieces
2 pieces silken tofu, diced
2 cloves garlic, minced
6 cherry tomatoes, halved
4 tbsp chilli bean sauce
1 tbsp oil
4 spring onions, cut into 1cm pieces

Method:
1. Heat the pan over medium heat and pour oil. Add minced garlic.
2. When the garlic starts to brown, add salmon, tofu and cherry tomatoes.
3. Next, add the chilli bean sauce. Lower heat and simmer for about 10 minutes till salmon and tofu are cooked through.
4. Sprinkle spring onions on top and serve.

Recipe source: Simply Her magazine (Mar 2007)

Prawns in pineapple and assam gravy

A local favourite, the delicious gravy can be served as soup by itself.

Ingredients (serves 4):
500g prawns, washed and trimmed, with shells on
1 tbsp assam (tamarind) pulp
1 tbsp belachan, toasted in dry pan
2cm piece of galangal, sliced
1cm fresh turmeric
10-12 shallots, sliced
3 chilli padi, sliced
1 small fresh pineapple, skinned and sliced
1 tbsp oil
1 litre water
Salt and sugar to taste

Method:
1. Mix assam pulp in half cup of water and mash to extract the liquid. Strain, discarding the seeds and pulp.
2. In a separate bowl, combine galangal, turmeric, shallots, chilli padi and toasted belachan and pound them together. Alternatively, process in a blender until it becomes a paste.
3. Heat oil in a wok or saucepan and fry the paste for a few minutes. Add pineapples and toss briefly.
4. Pour water into the pan, along with assam paste, salt and sugar and bring to a boil, for about 10 minutes.
5. Add prawns and cook for another 5 minutes, until prawns are done.

Tips:
The gravy can be prepared in advance; just add prawns and cook when ready to serve.

Recipe source: Simply Her magazine (Mar 2007)

Pineapple and parsley salsa

Ingredients (serves 4):
4 rings of canned pineapple
2 shallots
1 clove garlic
Half red capsicum
8-10 olives
Half a bunch parsley, chopped
2-3 tbsp juice from can of pineapples
Salt and pepper to taste

Method:
1. Chop pineapple, shallots, garlic, capsicum and olives into small cubes.
2. Place all together in a serving bowl. Mix half of the parsley leaves with these, leaving the other half for garnishing.
3. Add the pineapple juice and toss to blend.
4. Chill in the refrigerator and serve it as a side with roast pork, chicken or grilled fish.

Tips:
You can add 1 tsp cumin powder for extra flavour or a chopped chilli padi for added kick.

Recipe source: Simply Her magazine (Mar 2007)

Easy chilli mussels

Spicy and simple 10 minute dish.

Ingredients (serves 6):
1kg fresh mussels, cleaned
1 pack Prima Taste Singapore Chilli Crab (containing premix, paste and extra hot chilli mix)
530ml water (30ml for the premix)
4 tbsp cooking oil
2 eggs, beaten
coriander leaves, for garnish

Method:
1. Mix chilli crab premix with 30ml water and set aside.
2. Heat oil in a wok and add chilli crab paste. Fry until fragrant.
3. Add mussels, stir and coat well with paste.
4. Pour 500ml water, cover wok for 3-5 minutes until the gravy starts to bubble. Add chilli crab premix.
5. Add the extra hot chilli mix if you want it spicy or leave it out altogether.
6. Stir in beaten egg to thicken the gravy.
7. Garnish with coriander leaves and serve hot with rice or slices of crusty French loaf.

Tips:
For a richer gravy, top it with half a cup of crushed roasted peanuts or cashew nuts.

Recipe source: Simply Her magazine (Mar 2007)

Oyster omelette lite

An almost grease-free version of this hawker favourite.

Serving size: 220g
Calories per serving: 180kcal
Fat: 11.7g

Ingredients (serves 2-3):
1/2 cup fresh oysters
5 tbsp sweet potato flour
100ml water
1 tbsp light soya sauce
1 tbsp Chinese wine
1/4 tsp salt
Dash of pepper
2 tbsp canola oil
2 spring onions, cut into 3cm lengths
2 cloves garlic, chopped
2 eggs, lightly beaten
3 sprigs coriander leaves, chopped
50g lettuce, shredded
Chilli sauce and a wedge of lime, to serve

Method:
1. Season oysters with a splash of Chinese wine and sesame oil.
2. Mix sweet potato flour, water, light soya sauce, Chinese wine, salt and pepper. Set aside.
3. Heat oil in non-stick pan over medium heat. Add garlic and saute for 5 seconds.
4. Pour in sweet potato flour mixture.
5. After 10-15 seconds, or when flour mixture becomes crisp at edges, crack eggs over.
6. When eggs are set, add oysters and spring onions.
7. After 5 seconds, stir omelette and break it up.
8. Remove from heat and scatter coriander.
9. Transfer omelette to a serving plate and top it with lettuce. Serve with chilli sauce and a wedge of lime.

Tips:
Cut down on the oil you use for frying by using a non-stick pan or well-seasoned wok.

Recipe source: Simply Her magazine (Mar 2007)

Mango daiquiri

Ingredients (serves 4):
4 fresh mangoes
1/8 cup lime juice
2 1/2 cup crushed ice
Sugar syrup to taste
1/2 cup rum
1/2 cup cointreau
Starfruit or dragonfruit (for decoration)

Method:
1. Peel the mangoes and remove the seeds.
2. Put the flesh in a blender with lime juice, crushed ice and a little sugar syrup. Blend until smooth.
3. Add rum and cointreau to the fruit cocktail and blend again.
4. Pour into glasses. Decorate glasses with slices of starfruit or dragonfruit.

Tips:
You can experiment with fruits like kiwi, watermelon and papaya.

Recipe source: Simply Her magazine (Dec 2006)

Irish stew

Ingredients (serves 6):
1 kg lamb, cubed (neck chops or boneless lamb leg)
2 tbsp olive oil
25g butter
2 large onions, quartered
4 cloves of garlic, crushed
2 carrots, cut into chunky rounds
1 stick of celery, cut into 5cm pieces
350g new potatoes
225g mashed potatoes
1 tsp salt
1 tsp pepper
500ml chicken stock

Method:
1. Season lamb cubes with salt and pepper. Leave for at least 30 minutes.
2. In a heavy casserole dish, brown meat in olive oil, then remove from pot.
3. Scrape all meat from the bottom with a wooden spoon, add butter and saute onions and garlic until soft.
4. Add carrots, celery, browned lamb and chicken stock and bring to a boil.
5. Simmer for an hour before adding new potatoes.
6. Simmer for another 45 minutes until lamb is tender and potatoes cooked.
7. To thicken stew, add mashed potato and stir until well combined. Simmer for another 15 minutes. Serve hot with crusty bread.

Tips:
Brown the lamb, saute the onions and garlic and then combine all the ingredients in a slow cooker. Leave to cook for about 8 hours while you get on with other things.

Recipe source: Simply Her magazine (Dec 2006)