Ingredients (serves 2):
2 cups FairPrice Hi-Calcium Fresh Soya Milk, well chilled
10 strawberries (frozen or very chilled)
1/2 cup raspberries (frozen or very chilled)
3 to 5 tbsp honey, at room temperature (depending on how sweet your berries are)
Method:
1. Place all the ingredients in a blender and blitz until smooth.
2. Pour into two glasses and serve right away, or refrigerate until the next morning.
Tips:
Recipe uses FairPrice Hi-Calcium Fresh Soya Milk ($1.45) available at all FairPrice supermarkets.
The smoothie in this recipe can be made the night before. Leave it in the fridge and drink it cold in the morning.
You can be creative by adding a banana, or using mangoes and fresh peaches in place of berries. But if you do this, consume the smoothie immediately as bananas, peaches and mangoes tend to oxidise quickly.
Also, you’ll want to vary the amount of honey used based on the sweetness of your fruit. So, start with three tablespoons of honey and add more if needed.
Recipe source: Today newspaper (1 May 2008)
Fish & chips
Ingredients (serves 3 to 4):
1 packet sutchi fillet from FairPrice, thawed
Half a packet FairPrice French Fries
2 litres vegetable oil
1 1/4 cups plain flour
1 cup beer or soda water
2 egg whites
1/2 tsp paprika
1/2 tsp salt
Malted vinegar
Tartar sauce
Method:
1. Pour the oil into a deep wok or a deep fryer and heat to 190 deg C.
2. In a clean dry bowl, whisk the egg whites to soft peaks.
3. Combine 1 cup flour, the beer or soda water, and a pinch of salt in another bowl, to form a smooth batter.
4. Fold in the egg whites gently and set aside.
5. Mix the remaining 1/4 cup flour, salt and paprika and place on a plate.
6. One by one, dip both sides of the fish fillets in this flour mixture to coat evenly, then shake off any excess flour.
7. Again, one by one, dip the floured fish fillets into the batter and then place them in the hot oil.
8. Fry for a minute or two on each side until golden brown, then drain on kitchen paper.
9. When all your fish are fried, ensure that the oil is hot enough again and then fry the French fries.
10. Drain on kitchen paper and set aside.
11. Portion the fish and chips onto individual plates and serve sprinkled with malted vinegar and tartar sauce on the side.
Tips:
Recipe uses Sutchi fillet and FairPrice French Fries ($2.75 each) available at all FairPrice supermarkets.
When it comes to ensuring crisp batter and fries that aren’t overly greasy, it is important to use good, clean oil, heated to about 190 deg C. You can test if the oil is hot enough by dropping a small piece of bread or a drop of batter into it. If the bread or batter creates bubbles and rises to the surface, the oil is hot enough.
When the battered fish is put into well-heated oil, the batter will quickly form a shield, preventing the oil from penetrating the cool fish inside. The fish will then cook by indirect heating, rendering its batter crisp and the meat inside cooked but not greasy.
If the oil is not hot enough, it will seep through the food before the batter has formed a protective layer. That’s when you get greasy fish that’s unpleasant to eat. This applies to all deep-fried foods.
Also, you’ll want to fry foods made of vegetables — such as the fries — while they are frozen, to limit the fat absorption. And don’t overcrowd your deep-fryer or wok as too much food will lower the oil’s temperature.
Recipe source: Today newspaper (17 Apr 2008)
1 packet sutchi fillet from FairPrice, thawed
Half a packet FairPrice French Fries
2 litres vegetable oil
1 1/4 cups plain flour
1 cup beer or soda water
2 egg whites
1/2 tsp paprika
1/2 tsp salt
Malted vinegar
Tartar sauce
Method:
1. Pour the oil into a deep wok or a deep fryer and heat to 190 deg C.
2. In a clean dry bowl, whisk the egg whites to soft peaks.
3. Combine 1 cup flour, the beer or soda water, and a pinch of salt in another bowl, to form a smooth batter.
4. Fold in the egg whites gently and set aside.
5. Mix the remaining 1/4 cup flour, salt and paprika and place on a plate.
6. One by one, dip both sides of the fish fillets in this flour mixture to coat evenly, then shake off any excess flour.
7. Again, one by one, dip the floured fish fillets into the batter and then place them in the hot oil.
8. Fry for a minute or two on each side until golden brown, then drain on kitchen paper.
9. When all your fish are fried, ensure that the oil is hot enough again and then fry the French fries.
10. Drain on kitchen paper and set aside.
11. Portion the fish and chips onto individual plates and serve sprinkled with malted vinegar and tartar sauce on the side.
Tips:
Recipe uses Sutchi fillet and FairPrice French Fries ($2.75 each) available at all FairPrice supermarkets.
When it comes to ensuring crisp batter and fries that aren’t overly greasy, it is important to use good, clean oil, heated to about 190 deg C. You can test if the oil is hot enough by dropping a small piece of bread or a drop of batter into it. If the bread or batter creates bubbles and rises to the surface, the oil is hot enough.
When the battered fish is put into well-heated oil, the batter will quickly form a shield, preventing the oil from penetrating the cool fish inside. The fish will then cook by indirect heating, rendering its batter crisp and the meat inside cooked but not greasy.
If the oil is not hot enough, it will seep through the food before the batter has formed a protective layer. That’s when you get greasy fish that’s unpleasant to eat. This applies to all deep-fried foods.
Also, you’ll want to fry foods made of vegetables — such as the fries — while they are frozen, to limit the fat absorption. And don’t overcrowd your deep-fryer or wok as too much food will lower the oil’s temperature.
Recipe source: Today newspaper (17 Apr 2008)
Miso grilled pink ling cod
Ingredients (serves 2 to 3):
1 packet Pink Ling Cod from FairPrice, thawed
3 tbsp miso paste (buy the palest variation you can find)
1 tbsp sugar
1 tbsp mirin (sweet Japanese cooking wine)
1 tbsp sake or any dry white wine
3 tbsp olive oil
Method:
1. Several hours before baking, place the miso paste, sugar, mirin and sake into a large bowl and mix to a smooth paste.
2. Coat the fish fillets evenly with a thin layer of this paste and place them in a plastic bag.
3. Refrigerate for at least two hours.
4. About 20 minutes before serving, pre-heat the oven to 180 degrees Celsius.
5. Line a baking dish or tray with a piece of foil and arrange the fish on top in one layer.
6. Drizzle half the olive oil on top of the fillets and then turn the fillets around and drizzle the rest of the oil on the other side.
7. Bake for 15 minutes, or until fish is cooked but not dry.
8. Serve immediately.
Tips:
Recipe uses Pink Ling Cod Fillet ($11.95 per 500g packet) available at all FairPrice supermarkets.
Serve it with grilled vegetables and baked baby potatoes, or with a bowl of plain porridge.
Recipe source: Today newspaper (3 Apr 2008)
1 packet Pink Ling Cod from FairPrice, thawed
3 tbsp miso paste (buy the palest variation you can find)
1 tbsp sugar
1 tbsp mirin (sweet Japanese cooking wine)
1 tbsp sake or any dry white wine
3 tbsp olive oil
Method:
1. Several hours before baking, place the miso paste, sugar, mirin and sake into a large bowl and mix to a smooth paste.
2. Coat the fish fillets evenly with a thin layer of this paste and place them in a plastic bag.
3. Refrigerate for at least two hours.
4. About 20 minutes before serving, pre-heat the oven to 180 degrees Celsius.
5. Line a baking dish or tray with a piece of foil and arrange the fish on top in one layer.
6. Drizzle half the olive oil on top of the fillets and then turn the fillets around and drizzle the rest of the oil on the other side.
7. Bake for 15 minutes, or until fish is cooked but not dry.
8. Serve immediately.
Tips:
Recipe uses Pink Ling Cod Fillet ($11.95 per 500g packet) available at all FairPrice supermarkets.
Serve it with grilled vegetables and baked baby potatoes, or with a bowl of plain porridge.
Recipe source: Today newspaper (3 Apr 2008)
Hot cross buns
Ingredients (makes 12):
50g caster sugar, plus 1 tsp
1 tbsp dried yeast
450g plain flour
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
75g raisins
Zest of 1 orange or lemon
50ml warmed milk
1 egg, beaten
50g butter, melted
For the glaze:
2 tbsp sugar
2 tbsp water
For the crosses:
80g plain flour
2 1/2 tbsp water
Method:
1. Heat 150ml of water until it reaches a point where you can place a finger in the water and still bear the heat comfortably. This is referred to as “hand-hot” water.
2. Stir the teaspoon of sugar into the water then sprinkle in the dried yeast. Leave until it forms a good frothy head, as with beer (about 5 to 10 minutes).
3. Meanwhile, sift the flour, salt, cinnamon and nutmeg into a mixing bowl. Then add the raisins and orange or lemon zest.
4. Heat the milk until hand-hot and set aside.
5. Make a well in the centre of the flour mixture and pour in the yeast mixture, then the milk, the egg and the butter.
6. Mix, starting by using a wooden spoon and finishing with your hands.
7. Transfer the dough onto a clean, smooth surface and knead it for about 6 to 8 minutes, until it feels smooth and elastic. After a while, it will stop sticking to the surface.
8. Place the dough back in the bowl and cover with a lightly oiled plastic bag.
9. Leave it in a warm place to rise so that it is double its original size. This should take about an hour (or faster on a very hot day or slower on a cooler day).
10. Take the dough out and knead it again so it goes back down to its original size.
11. Grease a baking sheet and divide the dough into 12 round portions. Arrange them on the greased baking sheets, leaving lots of room for expansion (You may have to do this in two batches).
12. Cover with the oiled plastic bag and leave to rise again for about 30 minutes.
13. Pre-heat your oven to 220 deg C. To make the crosses, mix the flour and the water in a bowl, then use your hands to work it into a pastry.
14. Flatten and roll it out, then cut into thin strips. Cross two strips on top of each bun.
15. Bake the buns for about 12 to 15 minutes.
16. Make the glaze by heating the sugar with the water until it has dissolved.
17. Brush the buns with the glaze as soon as they come out of the oven.
18. Serve warm, with butter.
Tips:
Recipe uses FairPrice High Cal Milk ($2.45) available at all FairPrice supermarkets.
Recipe source: Today newspaper (20 Mar 2008)
50g caster sugar, plus 1 tsp
1 tbsp dried yeast
450g plain flour
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
75g raisins
Zest of 1 orange or lemon
50ml warmed milk
1 egg, beaten
50g butter, melted
For the glaze:
2 tbsp sugar
2 tbsp water
For the crosses:
80g plain flour
2 1/2 tbsp water
Method:
1. Heat 150ml of water until it reaches a point where you can place a finger in the water and still bear the heat comfortably. This is referred to as “hand-hot” water.
2. Stir the teaspoon of sugar into the water then sprinkle in the dried yeast. Leave until it forms a good frothy head, as with beer (about 5 to 10 minutes).
3. Meanwhile, sift the flour, salt, cinnamon and nutmeg into a mixing bowl. Then add the raisins and orange or lemon zest.
4. Heat the milk until hand-hot and set aside.
5. Make a well in the centre of the flour mixture and pour in the yeast mixture, then the milk, the egg and the butter.
6. Mix, starting by using a wooden spoon and finishing with your hands.
7. Transfer the dough onto a clean, smooth surface and knead it for about 6 to 8 minutes, until it feels smooth and elastic. After a while, it will stop sticking to the surface.
8. Place the dough back in the bowl and cover with a lightly oiled plastic bag.
9. Leave it in a warm place to rise so that it is double its original size. This should take about an hour (or faster on a very hot day or slower on a cooler day).
10. Take the dough out and knead it again so it goes back down to its original size.
11. Grease a baking sheet and divide the dough into 12 round portions. Arrange them on the greased baking sheets, leaving lots of room for expansion (You may have to do this in two batches).
12. Cover with the oiled plastic bag and leave to rise again for about 30 minutes.
13. Pre-heat your oven to 220 deg C. To make the crosses, mix the flour and the water in a bowl, then use your hands to work it into a pastry.
14. Flatten and roll it out, then cut into thin strips. Cross two strips on top of each bun.
15. Bake the buns for about 12 to 15 minutes.
16. Make the glaze by heating the sugar with the water until it has dissolved.
17. Brush the buns with the glaze as soon as they come out of the oven.
18. Serve warm, with butter.
Tips:
Recipe uses FairPrice High Cal Milk ($2.45) available at all FairPrice supermarkets.
Recipe source: Today newspaper (20 Mar 2008)
Curry tuna samosas
Ingredients (makes 20):
1/2 packet large spring-roll skins
1 can FairPrice Tuna Flakes (any of the three flavours are suitable)
1 large potato, peeled and diced
4 tbsp cooking oil
Oil for frying
A pinch of salt
1 tbsp flour mixed with 2 tbsp water to form a paste
Method:
1. Heat the 4 tbsp of cooking oil in a pan and fry the diced potatoes with the salt until the potatoes are soft (this should take about 15 minutes), stirring often.
2. Remove them from the pan, then wipe the skillet with a kitchen towel to remove any excess grease.
3. Return the potatoes to the pan and pour in the can of tuna flakes.
4. Fry for 5 minutes, until the mixture is slightly dry. Set aside to cool.
5. Cut each spring-roll skin into three strips lengthwise.
6. Place one heaped teaspoon of the mixture at the end of each strip and fold one corner over diagonally to align with the opposite side of the strip. This should form a triangle at the base of the skin.
7. Continue folding the rest of the strip around the triangle.
8. Seal the final flap with a little flour-and-water paste.
9. When all the samosas are ready, fry them in very hot oil, a few at a time, until crisp and golden.
10. Drain on kitchen towels and serve.
Tips:
Recipe uses FairPrice Curry Tuna Flakes ($1.45 per can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (13 Mar 2008)
1/2 packet large spring-roll skins
1 can FairPrice Tuna Flakes (any of the three flavours are suitable)
1 large potato, peeled and diced
4 tbsp cooking oil
Oil for frying
A pinch of salt
1 tbsp flour mixed with 2 tbsp water to form a paste
Method:
1. Heat the 4 tbsp of cooking oil in a pan and fry the diced potatoes with the salt until the potatoes are soft (this should take about 15 minutes), stirring often.
2. Remove them from the pan, then wipe the skillet with a kitchen towel to remove any excess grease.
3. Return the potatoes to the pan and pour in the can of tuna flakes.
4. Fry for 5 minutes, until the mixture is slightly dry. Set aside to cool.
5. Cut each spring-roll skin into three strips lengthwise.
6. Place one heaped teaspoon of the mixture at the end of each strip and fold one corner over diagonally to align with the opposite side of the strip. This should form a triangle at the base of the skin.
7. Continue folding the rest of the strip around the triangle.
8. Seal the final flap with a little flour-and-water paste.
9. When all the samosas are ready, fry them in very hot oil, a few at a time, until crisp and golden.
10. Drain on kitchen towels and serve.
Tips:
Recipe uses FairPrice Curry Tuna Flakes ($1.45 per can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (13 Mar 2008)
Chilled silken tofu and roasted tomato salad
Ingredients (serves 4):
1 packet FairPrice Silken Tofu
300g cherry tomatoes on the vine
6 garlic cloves, unpeeled
5 tbsp olive oil
Sea salt flakes or coarse salt
1/2 tsp fine sugar
Balsamic vinegar, to drizzle
1/4 tsp sesame oil
3 basil leaves, finely shredded
Method:
1. Preheat oven to 160 deg C.
2. Place the tomatoes, still on their vine, in a small baking dish together with the garlic.
3. Pour the olive oil over them and sprinkle with the salt and sugar.
4. Place in the oven for 30 minutes or until the tomatoes start to shrivel slightly.
5. Remove from the oven and cool.
6. Cut the tofu into eight even slices and arrange them on a serving dish.
7. Top with the tomatoes and garlic.
8. Spoon any olive oil left over in the baking dish on top.
9. Drizzle with some balsamic vinegar and sesame oil.
10. Scatter the basil over the dish and serve immediately.
Tips:
Recipe uses FairPrice Silken Tofu available at all FairPrice supermarkets.
Recipe source: Today newspaper (6 Mar 2008)
1 packet FairPrice Silken Tofu
300g cherry tomatoes on the vine
6 garlic cloves, unpeeled
5 tbsp olive oil
Sea salt flakes or coarse salt
1/2 tsp fine sugar
Balsamic vinegar, to drizzle
1/4 tsp sesame oil
3 basil leaves, finely shredded
Method:
1. Preheat oven to 160 deg C.
2. Place the tomatoes, still on their vine, in a small baking dish together with the garlic.
3. Pour the olive oil over them and sprinkle with the salt and sugar.
4. Place in the oven for 30 minutes or until the tomatoes start to shrivel slightly.
5. Remove from the oven and cool.
6. Cut the tofu into eight even slices and arrange them on a serving dish.
7. Top with the tomatoes and garlic.
8. Spoon any olive oil left over in the baking dish on top.
9. Drizzle with some balsamic vinegar and sesame oil.
10. Scatter the basil over the dish and serve immediately.
Tips:
Recipe uses FairPrice Silken Tofu available at all FairPrice supermarkets.
Recipe source: Today newspaper (6 Mar 2008)
Tomato basil and cheese crostinis
Crostinis are Italian open-faced sandwiches.
Ingredients (serves 3 as an appetiser):
Half a baguette, sliced cross-wise, about 1 inch thick
1 large tomato, chopped
A handful of fresh basil leaves, rinsed and patted dry with a paper towel
A small pinch of salt
50g mild goat’s cheese
FairPrice Canola Olive Spread
Method:
1. Lightly toast the baguette slices.
2. With a knife, spread a layer of FairPrice Canola Olive spread onto each slice of baguette.
3. Add the salt to the chopped tomatoes and toss in a bowl.
4. Place a slice of cheese on each piece of baguette, followed by a spoonful of chopped tomatoes. Top with a basil leaf.
5. Arrange on a platter and serve immediately.
Tips:
Recipe uses FairPrice Canola Olive spread ($3.85) available at all FairPrice supermarkets.
You can substitute mild goat’s cheese with fresh buffalo mozzarella, or any other mild, soft cheese of your choice. You can even add a bit of finely chopped fresh garlic if you want to add an extra zing.
If you want to turn it into a light lunch, simply use sliced bread instead of baguette.
Recipe source: Today newspaper (28 Feb 2008)
Ingredients (serves 3 as an appetiser):
Half a baguette, sliced cross-wise, about 1 inch thick
1 large tomato, chopped
A handful of fresh basil leaves, rinsed and patted dry with a paper towel
A small pinch of salt
50g mild goat’s cheese
FairPrice Canola Olive Spread
Method:
1. Lightly toast the baguette slices.
2. With a knife, spread a layer of FairPrice Canola Olive spread onto each slice of baguette.
3. Add the salt to the chopped tomatoes and toss in a bowl.
4. Place a slice of cheese on each piece of baguette, followed by a spoonful of chopped tomatoes. Top with a basil leaf.
5. Arrange on a platter and serve immediately.
Tips:
Recipe uses FairPrice Canola Olive spread ($3.85) available at all FairPrice supermarkets.
You can substitute mild goat’s cheese with fresh buffalo mozzarella, or any other mild, soft cheese of your choice. You can even add a bit of finely chopped fresh garlic if you want to add an extra zing.
If you want to turn it into a light lunch, simply use sliced bread instead of baguette.
Recipe source: Today newspaper (28 Feb 2008)
Red bean potong with green tea sauce
Ingredients (serves 5):
5 sticks FairPrice red bean Potong ice cream
1/2 tbsp green tea powder
2 tbsp sugar
4 tbsp hot water
1/4 cup heavy cream
Method:
1. Put the sugar and green tea powder in a bowl.
2. Add the hot water and stir well.
3. Add heavy cream and stir until combined.
4. Pour through a fine strainer. Set aside.
5. Arrange the ice cream on a plate and drizzle a little green tea sauce over each popsicle. Serve immediately.
Tips:
Recipe uses Potong ice cream ($2.95 per box of 6) available at all FairPrice supermarkets.
This recipe makes more sauce than you’ll use on the Potong popsicles, so save the remainder in the fridge in an air-tight container for up to four days. You can drizzle it on anything from vanilla ice cream to a simple pound cake.
Recipe source: Today newspaper (21 Feb 2008)
5 sticks FairPrice red bean Potong ice cream
1/2 tbsp green tea powder
2 tbsp sugar
4 tbsp hot water
1/4 cup heavy cream
Method:
1. Put the sugar and green tea powder in a bowl.
2. Add the hot water and stir well.
3. Add heavy cream and stir until combined.
4. Pour through a fine strainer. Set aside.
5. Arrange the ice cream on a plate and drizzle a little green tea sauce over each popsicle. Serve immediately.
Tips:
Recipe uses Potong ice cream ($2.95 per box of 6) available at all FairPrice supermarkets.
This recipe makes more sauce than you’ll use on the Potong popsicles, so save the remainder in the fridge in an air-tight container for up to four days. You can drizzle it on anything from vanilla ice cream to a simple pound cake.
Recipe source: Today newspaper (21 Feb 2008)
Braised baby abalone with XO sauce
Ingredients (serves 6):
1/2 cup XO sauce
2 slices picnic ham, thinly sliced
1 can Golden Chef Baby Abalone
1 tsp sesame oil
1 tsp light soy sauce
1 small head of broccoli, cut into florets
80g kai lan shoots (or any other type of vegetable, such as cai xin or bok choy)
Method:
1. Blanch the broccoli and kai lan, drain well and arrange on a platter.
2. Drain the baby abalone, reserving half of the brine. You may slice the abalone thinly or serve them whole. Set aside.
3. Combine the XO sauce, ham and brine in a saucepan and bring to the boil.
4. Add the abalone, give it a quick stir and take the saucepan off the heat.
5. Add the sesame oil, soy sauce, salt and pepper. Mix well.
6. Pour over the vegetables. Serve hot.
Tips:
Recipe uses Golden Chef Baby Abalone available at all FairPrice supermarkets.
Recipe source: Today newspaper (31 Jan 2008)
1/2 cup XO sauce
2 slices picnic ham, thinly sliced
1 can Golden Chef Baby Abalone
1 tsp sesame oil
1 tsp light soy sauce
1 small head of broccoli, cut into florets
80g kai lan shoots (or any other type of vegetable, such as cai xin or bok choy)
Method:
1. Blanch the broccoli and kai lan, drain well and arrange on a platter.
2. Drain the baby abalone, reserving half of the brine. You may slice the abalone thinly or serve them whole. Set aside.
3. Combine the XO sauce, ham and brine in a saucepan and bring to the boil.
4. Add the abalone, give it a quick stir and take the saucepan off the heat.
5. Add the sesame oil, soy sauce, salt and pepper. Mix well.
6. Pour over the vegetables. Serve hot.
Tips:
Recipe uses Golden Chef Baby Abalone available at all FairPrice supermarkets.
Recipe source: Today newspaper (31 Jan 2008)
Stir-fried limpets with mushrooms and asparagus
Ingredients (serves 4 to 6):
1 can Golden Chef limpets
5 fresh shitake mushrooms, washed and with their stems removed
1 bunch enoki mushrooms, washed and with their base stems removed
1 small bunch shimeiji mushrooms, washed and with their base stems removed
1 packet baby asparagus, washed and cut into half cross-wise
1 tsp cornstarch, mixed with some water to form a paste
2 tbsp cooking oil
For the sauce:
1 tsp oyster sauce
1/4 tsp sugar
1/4 tsp sesame oil
2 tbsp hua tiao wine
1 tsp light soy sauce
Method:
1. Remove limpets from the can and slice them up. Reserve 4 tbsp of the stock for later.
2. Cut the shitake mushrooms into quarters.
3. Mix all the ingredients for the sauce in a bowl with the 4 tbsp of stock. Set aside.
4. Heat the oil in a wok over a very high flame until the oil starts to shimmer.
5. Throw in all the mushrooms, asparagus and limpets and stir-fry quickly.
6. Add in the sauce and toss for a minute.
7. Add the cornstarch paste and cook for a further 30 seconds.
8. Serve hot.
Tips:
Recipe uses Golden Chef Limpets ($9.99 per can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (17 Jan 2008)
1 can Golden Chef limpets
5 fresh shitake mushrooms, washed and with their stems removed
1 bunch enoki mushrooms, washed and with their base stems removed
1 small bunch shimeiji mushrooms, washed and with their base stems removed
1 packet baby asparagus, washed and cut into half cross-wise
1 tsp cornstarch, mixed with some water to form a paste
2 tbsp cooking oil
For the sauce:
1 tsp oyster sauce
1/4 tsp sugar
1/4 tsp sesame oil
2 tbsp hua tiao wine
1 tsp light soy sauce
Method:
1. Remove limpets from the can and slice them up. Reserve 4 tbsp of the stock for later.
2. Cut the shitake mushrooms into quarters.
3. Mix all the ingredients for the sauce in a bowl with the 4 tbsp of stock. Set aside.
4. Heat the oil in a wok over a very high flame until the oil starts to shimmer.
5. Throw in all the mushrooms, asparagus and limpets and stir-fry quickly.
6. Add in the sauce and toss for a minute.
7. Add the cornstarch paste and cook for a further 30 seconds.
8. Serve hot.
Tips:
Recipe uses Golden Chef Limpets ($9.99 per can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (17 Jan 2008)
Locos with nuoc cham
Ingredients (serves 4 to 6):
1 can Golden Chef Locos
2 red chillies, roughly chopped
1 garlic clove, peeled
1 tbsp shaved palm sugar
2 tbsp lime juice
3 tbsp fish sauce
1 tbsp rice vinegar
3 tbsp water
Method:
1. Reserve about a teaspoon of chopped chillies for the garnish, then pound the rest of the chilli and garlic into a paste.
2. Add the palm sugar, lime juice, fish sauce, vinegar and water, then stir until the sugar is dissolved.
3. Drain the locos and slice them thinly.
4. Lay the sliced locos on a platter and drizzle the nuoc cham dressing over them.
5. Garnish with coriander or mint leaves and chopped chillies.
Tips:
Recipe uses Golden Chef Locos ($16.10 per can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (10 Jan 2008)
1 can Golden Chef Locos
2 red chillies, roughly chopped
1 garlic clove, peeled
1 tbsp shaved palm sugar
2 tbsp lime juice
3 tbsp fish sauce
1 tbsp rice vinegar
3 tbsp water
Method:
1. Reserve about a teaspoon of chopped chillies for the garnish, then pound the rest of the chilli and garlic into a paste.
2. Add the palm sugar, lime juice, fish sauce, vinegar and water, then stir until the sugar is dissolved.
3. Drain the locos and slice them thinly.
4. Lay the sliced locos on a platter and drizzle the nuoc cham dressing over them.
5. Garnish with coriander or mint leaves and chopped chillies.
Tips:
Recipe uses Golden Chef Locos ($16.10 per can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (10 Jan 2008)
Fish curry
Coconut - Part 3.
An all-time favourite.
Ingredients (serves 4):
1 tbsp olive oil
2 red snapper fillets
4 tbsp fish curry powder
2 tbsp water
1 big onion, peeled and cut into chunks
2 cloves garlic, peeled and crushed
2 carrots, cut into chunks
1/2 cup curry leaves
1/2 tsp coriander powder
1 tsp ginger powder
3 cups water
2 medium eggplants, halved and cut into 3cm pieces
1/2 tsp salt
1/2 tsp pepper
1/2 cup fresh coconut milk
10 cherry tomatoes, halved
1/2 cup fresh coriander leaves
Method:
1. In a pot, heat the olive oil and saute the fillets for 5 minutes on each side. Remove and set aside. Mix the curry powder with 2 tbsp water to form a paste. Set aside.
2. Heat the oil again and saute the onion, garlic, carrots, curry leaves, coriander powder and ginger powder over medium heat until fragrant.
3. Add the curry paste and stir-fry for 5 minutes. Add the water, eggplants, salt and pepper and leave to boil on high heat for 15 minutes.
4. Once the curry thickens, add the fillets and cook for 10 minutes. Add the coconut milk and simmer for another 2 minutes. Garnish with cherry tomatoes and coriander leaves before serving.
Tips:
Cook curry the day before and keep it in the fridge. While reheating, add the coconut milk when it starts to boil.
Recipe source: Simply Her magazine (Jul 2008)
Coconut lime pie
Coconut - Part 2.
Perfect for those with a sweet tooth.
Ingredients (makes 6):
1 packet shortcrust pastry
200g cream cheese
1/2 cup castor sugar
1 egg, beaten
100g thickened cream
3 tsp lime rind, plus extra to garnish
2 cups fresh lime juice
1/2 tsp vanilla essence
1/4 cup fresh coconut milk
Method:
1. Pre-heat the oven to 175 deg C. Roll the shortcrust pastry to a 6mm thickness, and using a 4cm cookie cutter, cut out 6 circles and place each into a ramekin.
2. In each, place a sheet of parchment paper on the pastry and weigh it down with red beans. Blind bake for 10 minutes. Remove the red beans and parchment paper from the ramekin.
3. With a hand mixer, blend the cream cheese and sugar until smooth. Do the same with the egg and cream.
4. Combine the lime rind, lime juice, vanilla essence and coconut milk in a bowl. Add to the first mixture and blend till smooth.
5. Pour into the ramekins and bake for 20 minutes. Remove from oven, garnish and serve.
Tips:
For extra crunch, add some coconut shavings into the pastry before the last step of baking.
Recipe source: Simply Her magazine (Jul 2008)
Seaweed coconut strips with plum sauce
To get fresh coconut milk for curry, add a cup of lukewarm water to one grated coconut for the first squeeze, and two cups of water for the second squeeze.
Do not leave open packets of coconut milk in the fridge for over a day as they spoil easily.
For smooth coconut milk, pass it through a fine sieve followed by a muslin cloth.
Coconut - Part 1.
Crispy, with a tangy dip.
Ingredients (serves 4):
8 pieces spring roll sheets
4 pieces nori sheets (Japanese seaweed)
1 cup freshly grated coconut
1 egg white
1/4 cup olive oil
Plum sauce:
2 tbsp plum sauce
3 tbsp cold water
3 tsp mix of black and white sesame seeds
Method:
1. Trim the spring roll sheets and nori sheets into same-size squares. Place a nori sheet on a spring roll sheet and sprinkle a handful of grated coconut on it. Brush with egg white and place another spring roll sheet on top.
2. Cut into 4 equal strips and fold each strip in half. Use the egg white to seal the sides. Repeat for the rest.
3. In a pot, heat the oil and fry the strips on medium heat until golden brown. Remove and garnish with more grated coconut.
4. Mix the plum sauce ingredients well, and serve as a dip.
Tips:
Instead of plum sauce, try serving with Thai sweet chilli sauce.
Recipe source: Simply Her magazine (Jul 2008)
Do not leave open packets of coconut milk in the fridge for over a day as they spoil easily.
For smooth coconut milk, pass it through a fine sieve followed by a muslin cloth.
Coconut - Part 1.
Crispy, with a tangy dip.
Ingredients (serves 4):
8 pieces spring roll sheets
4 pieces nori sheets (Japanese seaweed)
1 cup freshly grated coconut
1 egg white
1/4 cup olive oil
Plum sauce:
2 tbsp plum sauce
3 tbsp cold water
3 tsp mix of black and white sesame seeds
Method:
1. Trim the spring roll sheets and nori sheets into same-size squares. Place a nori sheet on a spring roll sheet and sprinkle a handful of grated coconut on it. Brush with egg white and place another spring roll sheet on top.
2. Cut into 4 equal strips and fold each strip in half. Use the egg white to seal the sides. Repeat for the rest.
3. In a pot, heat the oil and fry the strips on medium heat until golden brown. Remove and garnish with more grated coconut.
4. Mix the plum sauce ingredients well, and serve as a dip.
Tips:
Instead of plum sauce, try serving with Thai sweet chilli sauce.
Recipe source: Simply Her magazine (Jul 2008)
Kofte kebabs
A nutritious Middle Eastern dish.
Ingredients (serves 4):
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp garam masala
1 medium onion, finely chopped
A bunch of flat leaf parsley, finely chopped
600g minced beef or lamb
1/4 cup olive oil
1 packet pita bread, toasted and cut into small triangles
1 tomato, diced
20g butter, melted
1/2 tsp paprika
175g (1 tub) plain yogurt, warmed
A handful of pine nuts, lightly toasted
Method:
1. Pre-heat the oven to 200 deg C. In a large bowl, mix the salt, cumin, coriander, garam masala, onions and parsley into the beef or lamb.
2. Shape the mixture into sausages.
3. Place the sausages on a baking tray, brush with olive oil and bake for 15 minutes. Remove and set aside.
4. Arrange the pita bread triangles on a plate and place the sausages over them.
5. Mix the tomatoes with the melted butter and paprika.
6. Spoon the warm yogurt over the sausages, followed by the tomato and butter mixture. Top with pine nuts and serve.
Tips:
Serve the sausages on basmati rice instead of pita bread.
Recipe source: Simply Her magazine (Jul 2008)
Portobello and leek toast
Ingredients (serves 2):
2 tsp olive oil
2 garlic cloves, peeled and chopped finely
1/2 small leek, sliced thinly
6 to 8 small portobello mushrooms
A pinch of sea salt
A pinch of pepper
A dash of chilli flake
4 slices of wholemeal bread
Camembert or Cheddar cheese
Method:
1. Heat 1 tsp of olive oil in a pan and brown the garlic until fragrant. Add the leeks and stir-fry for 2 minutes. Remove from pan.
2. Heat up the remaining oil and saute the mushrooms until tender, about 2 minutes.
3. Turn off the fire. Mix the leeks and mushrooms, and season with salt, pepper and chilli flakes.
4. Lightly butter the bread and make a sandwich using the cheese, leeks and mushrooms.
5. Toast the sandwich on a non-stick pan and serve immediately.
Recipe source: Simply Her magazine (Jul 2008)
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