Ingredients (serves 8):
1 cup cream
1 cup milk
1 tsp vanilla essence
1/2 tsp cinnamon
1 loaf FairPrice Bread
170g roughly-chopped bittersweet chocolate
4 egg yolks
1/3 cup sugar
Method:
1. Preheat your oven to 150 deg C.
2. Cut the bread into quarters.
3. Place the cream, milk, vanilla extract and cinnamon in a medium saucepan and bring the mixture to a boil. Remove from the heat.
4. Pour the chocolate into the milk mixture and whisk till smooth.
5. In a deep bowl, combine the egg yolks and sugar, and whisk.
6. Pour the chocolate mixture very slowly into the egg-yolk mixture, whisking constantly, until fully combined.
7. In a large oven-proof dish, arrange some of the quartered bread in a single layer at the bottom. Spoon over a generous amount of the chocolate custard to cover. Press down with the spoon to ensure the bread absorbs the custard well.
8. Repeat with more layers of bread and chocolate custard until you reach the top of the dish, pressing down on each layer to ensure proper absorption.
9. Pour the remaining custard over the top to make sure that it is completely covered and that all the cracks are filled.
10. Wipe the edges of the dish with a damp towel and allow it to sit for 30 minutes.
11. Place the dish in a larger pan, then fill the outer pan with hot water halfway up the sides of the baking dish. Bake until set, about 35 minutes.
Tips:
Recipe uses NTUC FairPrice’s Hi-Cal Milk Bread ($1.55), Hi-Fibre White Bread ($1.80) and Multi Grain Bread ($2.50) available at all FairPrice supermarkets.
Recipe source: Today newspaper (29 Jan 2009)
Braised black mushrooms kai lan and abalone
Ingredients (serves 4 to 6):
1 can Golden Chef Australian Premium Wild Abalone
6 dried mushrooms
6 stalks kai lan
1 tbsp FairPrice oyster sauce
1 tbsp FairPrice canola oil
1/2 tsp FairPrice sugar
1/4 tsp FairPrice fine salt
1 tsp cornstarch
3 tbsp plain water
1/2 cup chicken stock
Method:
1. Soak the mushrooms in hot water for 10 minutes. Remove and rinse them under running water.
2. Separate the mushroom caps from the stems and discard the stems.
3. In a small saucepan, mix the canola oil, oyster sauce and chicken stock and add the mushrooms. Cook over a low flame for 30 minutes. Set aside.
4. In another pot, bring 2 cups of water to a boil.
5. Wash the kai lan and place in the boiling water for a minute. Remove and arrange on a serving plate.
6. Remove the abalone from the can, reserving some of the liquid. Slice the abalone thinly.
7. In a saucepan, place 1/2 cup of the mushroom stock, the mushrooms, a tablespoon of the abalone liquid and the sliced abalone and bring to a quick boil.
8. In a small bowl, mix the cornstarch with 3 tbsp water to form a smooth paste and add to the mushrooms and abalone stock. Stir till the stock thickens and pour onto the serving platter with the kai lan. Serve hot.
Tips:
Recipe uses Golden Chef Premium Wild Abalone available at all FairPrice supermarkets.
Recipe source: Today newspaper (22 Jan 2009)
1 can Golden Chef Australian Premium Wild Abalone
6 dried mushrooms
6 stalks kai lan
1 tbsp FairPrice oyster sauce
1 tbsp FairPrice canola oil
1/2 tsp FairPrice sugar
1/4 tsp FairPrice fine salt
1 tsp cornstarch
3 tbsp plain water
1/2 cup chicken stock
Method:
1. Soak the mushrooms in hot water for 10 minutes. Remove and rinse them under running water.
2. Separate the mushroom caps from the stems and discard the stems.
3. In a small saucepan, mix the canola oil, oyster sauce and chicken stock and add the mushrooms. Cook over a low flame for 30 minutes. Set aside.
4. In another pot, bring 2 cups of water to a boil.
5. Wash the kai lan and place in the boiling water for a minute. Remove and arrange on a serving plate.
6. Remove the abalone from the can, reserving some of the liquid. Slice the abalone thinly.
7. In a saucepan, place 1/2 cup of the mushroom stock, the mushrooms, a tablespoon of the abalone liquid and the sliced abalone and bring to a quick boil.
8. In a small bowl, mix the cornstarch with 3 tbsp water to form a smooth paste and add to the mushrooms and abalone stock. Stir till the stock thickens and pour onto the serving platter with the kai lan. Serve hot.
Tips:
Recipe uses Golden Chef Premium Wild Abalone available at all FairPrice supermarkets.
Recipe source: Today newspaper (22 Jan 2009)
Pacific clams and broccoli stir-fry
Ingredients (serves 2 to 4):
3 tbsp FairPrice canola oil
1 can Golden Chef Pacific Clams, drained
1 large head of broccoli, cut into florets
3 cloves garlic, chopped
3 thin slices ginger
2 stalks spring onions, white part only, chopped
3 tbsp chicken stock
1 tbsp FairPrice oyster sauce
1/4 tsp FairPrice sesame oil
1 tsp FairPrice light soy sauce
Method:
1. Heat the oil in a wok until it starts to shimmer.
2. Fry the garlic, ginger and spring onions until fragrant, about one minute.
3. Add the chicken stock, oyster sauce and soy sauce. Stir to blend, then add the broccoli and fry vigorously for two minutes or until the broccoli turns a deeper shade of green.
4. Add the Pacific clams and sesame oil, and toss to mix well. Serve immediately.
Tips:
Recipe uses Golden Chef Pacific Clams available at $7.95 (usual price, $8.50) at all FairPrice supermarkets.
You can also substitute the Pacific clams for any of the other seafood, such as razor clams or sea asparagus from the Golden Chef range.
Recipe source: Today newspaper (15 Jan 2009)
3 tbsp FairPrice canola oil
1 can Golden Chef Pacific Clams, drained
1 large head of broccoli, cut into florets
3 cloves garlic, chopped
3 thin slices ginger
2 stalks spring onions, white part only, chopped
3 tbsp chicken stock
1 tbsp FairPrice oyster sauce
1/4 tsp FairPrice sesame oil
1 tsp FairPrice light soy sauce
Method:
1. Heat the oil in a wok until it starts to shimmer.
2. Fry the garlic, ginger and spring onions until fragrant, about one minute.
3. Add the chicken stock, oyster sauce and soy sauce. Stir to blend, then add the broccoli and fry vigorously for two minutes or until the broccoli turns a deeper shade of green.
4. Add the Pacific clams and sesame oil, and toss to mix well. Serve immediately.
Tips:
Recipe uses Golden Chef Pacific Clams available at $7.95 (usual price, $8.50) at all FairPrice supermarkets.
You can also substitute the Pacific clams for any of the other seafood, such as razor clams or sea asparagus from the Golden Chef range.
Recipe source: Today newspaper (15 Jan 2009)
Baby abalone and seafood soup
Ingredients (serves 4):
1 can Golden Chef Australian Baby Abalone, drained and sliced lengthwise
5 prawns, washed and peeled
1/2 carrot, sliced
1/2 a long cabbage, leaves washed and cut into half
5 cups clear chicken stock
1/4 tsp salt
1/4 tsp ground white pepper
Method:
1. Place the chicken stock and carrots in a soup pot and bring to a boil.
2. Lower the heat and add the cabbage and prawns. Let simmer till the prawns are cooked through.
3. Season with salt and pepper to taste.
4. Before serving, bring the soup to a boil and put in the abalone. Turn off the heat and serve immediately.
Tips:
Recipe uses Golden Chef Australian Baby Abalone ($46.80 for a six- or eight-piece can) available at all FairPrice supermarkets.
Baby abalone needs little cooking, so in most dishes, you drop the abalone in the heat right before serving. Cook it too long and the abalone becomes tough and rubbery.
Feel free to add some seaweed or fish maw.
Recipe source: Today newspaper (8 Jan 2009)
1 can Golden Chef Australian Baby Abalone, drained and sliced lengthwise
5 prawns, washed and peeled
1/2 carrot, sliced
1/2 a long cabbage, leaves washed and cut into half
5 cups clear chicken stock
1/4 tsp salt
1/4 tsp ground white pepper
Method:
1. Place the chicken stock and carrots in a soup pot and bring to a boil.
2. Lower the heat and add the cabbage and prawns. Let simmer till the prawns are cooked through.
3. Season with salt and pepper to taste.
4. Before serving, bring the soup to a boil and put in the abalone. Turn off the heat and serve immediately.
Tips:
Recipe uses Golden Chef Australian Baby Abalone ($46.80 for a six- or eight-piece can) available at all FairPrice supermarkets.
Baby abalone needs little cooking, so in most dishes, you drop the abalone in the heat right before serving. Cook it too long and the abalone becomes tough and rubbery.
Feel free to add some seaweed or fish maw.
Recipe source: Today newspaper (8 Jan 2009)
Baby abalone and cornmeal fritters
Ingredients (serves 2 to 4):
1 can Golden Chef Australian Baby Abalone, drained
2 tbsp plain flour
2 tbsp corn flour
2 tbsp panko (Japanese breadcrumbs)
4 tbsp yellow cornmeal (polenta)
1/2 tsp salt
1/4 tsp ground white pepper
1/2 tsp paprika
2 eggs, lightly beaten
1/2 cup canola oil
For the dressing:
1/2 tin chopped tomatoes
4 basil leaves, chopped
Method:
1. Slice the abalone into halves or thirds.
2. In a bowl, mix the plain flour, corn flour, panko, cornmeal, salt, pepper and paprika, and stir to blend.
3. Add the eggs and mix well to form a batter.
4. Heat the oil in a frying pan until it starts to shimmer.
5. Dredge the abalone slices in the batter and fry, 45 seconds on each side, until it turns a light shade of gold.
6. Drain on a paper towel.
7. To make the dressing, place the tomatoes and basil leaves in a small saucepan and heat over a medium flame until it comes to a boil.
8. Lower the flame slightly and simmer for 8 minutes. The sauce will thicken slightly.
9. Decant the sauce to a small bowl and serve with the abalone fritters.
Tips:
Recipe uses Golden Chef Australian Baby Abalone ($46.80 for a six- or eight-piece can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (18 Dec 2008)
1 can Golden Chef Australian Baby Abalone, drained
2 tbsp plain flour
2 tbsp corn flour
2 tbsp panko (Japanese breadcrumbs)
4 tbsp yellow cornmeal (polenta)
1/2 tsp salt
1/4 tsp ground white pepper
1/2 tsp paprika
2 eggs, lightly beaten
1/2 cup canola oil
For the dressing:
1/2 tin chopped tomatoes
4 basil leaves, chopped
Method:
1. Slice the abalone into halves or thirds.
2. In a bowl, mix the plain flour, corn flour, panko, cornmeal, salt, pepper and paprika, and stir to blend.
3. Add the eggs and mix well to form a batter.
4. Heat the oil in a frying pan until it starts to shimmer.
5. Dredge the abalone slices in the batter and fry, 45 seconds on each side, until it turns a light shade of gold.
6. Drain on a paper towel.
7. To make the dressing, place the tomatoes and basil leaves in a small saucepan and heat over a medium flame until it comes to a boil.
8. Lower the flame slightly and simmer for 8 minutes. The sauce will thicken slightly.
9. Decant the sauce to a small bowl and serve with the abalone fritters.
Tips:
Recipe uses Golden Chef Australian Baby Abalone ($46.80 for a six- or eight-piece can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (18 Dec 2008)
Sardine puffs
Ingredients (makes about 24 puffs):
1 can FairPrice Sardines in Tomato Sauce or Tomato Sauce with Chilli
500g plain flour
1/2 tsp salt
250g butter, at room temperature
3 tbsp ice water
1 egg yolk
For the egg wash:
1 egg yolk
1 tsp water
Method:
1. Place the flour in a mixing bowl, add salt and mix well. Using your fingertips, rub the butter into the flour.
2. Add the water and egg yolk and mix to form the dough.
3. Wrap the dough in cling film and refrigerate for at least 45 minutes before use.
4. Meanwhile, place the sardines in a bowl and break them up with a fork.
5. To assemble, preheat oven to 200 deg C.
6. Roll out the dough to about 0.5cm thick.
7. Use a round pastry cutter (about 8cm diameter) to cut out the pastry circles.
8. Place a small teaspoon of sardines on the centre of each round and fold the pastry into a halfmoon. Place on a baking sheet.
9. Repeat until all the pastry is used up.
10. Using the tines of a fork, press down on the edges of the puffs to seal them.
11. Make the egg wash by mixing the egg yolk and water in a small bowl. Then lightly brush it onto the tops of the pastry.
12. Bake for 15 to 20 minutes until golden brown.
Tips:
Recipe uses FairPrice Sardines In Tomato Sauce (85 cents, 155g) and FairPrice Sardines In Tomato Sauce with Chilli ($1.75, 425g) available at all FairPrice supermarkets.
To make the process easier, always refrigerate your pastry after making it for at least 45 minutes to an hour so that it’s easier to roll out and handle.
Also, rolling out your pastry between sheets of greaseproof paper or cling film (tape the paper or cling film to your work surface to keep it steady) ensures your pastry won’t stick to your rolling pin or work surface. Plus, it makes for easy cleaning up, too.
Recipe source: Today newspaper (11 Dec 2008)
1 can FairPrice Sardines in Tomato Sauce or Tomato Sauce with Chilli
500g plain flour
1/2 tsp salt
250g butter, at room temperature
3 tbsp ice water
1 egg yolk
For the egg wash:
1 egg yolk
1 tsp water
Method:
1. Place the flour in a mixing bowl, add salt and mix well. Using your fingertips, rub the butter into the flour.
2. Add the water and egg yolk and mix to form the dough.
3. Wrap the dough in cling film and refrigerate for at least 45 minutes before use.
4. Meanwhile, place the sardines in a bowl and break them up with a fork.
5. To assemble, preheat oven to 200 deg C.
6. Roll out the dough to about 0.5cm thick.
7. Use a round pastry cutter (about 8cm diameter) to cut out the pastry circles.
8. Place a small teaspoon of sardines on the centre of each round and fold the pastry into a halfmoon. Place on a baking sheet.
9. Repeat until all the pastry is used up.
10. Using the tines of a fork, press down on the edges of the puffs to seal them.
11. Make the egg wash by mixing the egg yolk and water in a small bowl. Then lightly brush it onto the tops of the pastry.
12. Bake for 15 to 20 minutes until golden brown.
Tips:
Recipe uses FairPrice Sardines In Tomato Sauce (85 cents, 155g) and FairPrice Sardines In Tomato Sauce with Chilli ($1.75, 425g) available at all FairPrice supermarkets.
To make the process easier, always refrigerate your pastry after making it for at least 45 minutes to an hour so that it’s easier to roll out and handle.
Also, rolling out your pastry between sheets of greaseproof paper or cling film (tape the paper or cling film to your work surface to keep it steady) ensures your pastry won’t stick to your rolling pin or work surface. Plus, it makes for easy cleaning up, too.
Recipe source: Today newspaper (11 Dec 2008)
Coca-cola ham
Ingredients:
1 FairPrice Mini Smoked Chicken Ham
1 yellow onion, peeled and sliced into thin rings
1 can Coca-Cola
A handful of cloves
2 tsp mustard powder
2 tsp brown sugar
2 tbsp molasses or black treacle
Method:
1. Place the ham in a heavy bottom pot and put the onion rings on top and around the ham.
2. Pour the cola over the ham.
3. Cover the pot with its lid, leaving it slightly ajar and bring to a boil.
4. When it comes to a boil, adjust the heat to low and cook for 15 minutes on each side.
5. Remove the ham from the pot and set aside.
6. Line a baking or roasting tin with aluminium foil and preheat your oven to 220 deg C.
7. Place the ham in the prepared baking or roasting tin and score it in a diamond pattern. Insert a clove into the centre of each diamond.
8. To make the glaze, combine 1/4 cup of the reserved cooking liquid with the molasses or treacle, mustard powder and brown sugar, and mix till smooth.
9. Brush evenly over the top of the ham.
10. Bake for about 10 minutes or until the glaze is browned and bubbly.
11. Rest for 5 minutes, then serve.
Tips:
Recipe uses FairPrice’s Mini Smoked Chicken Ham ($10.04, 800g) and Honey Baked Ham ($11.06, 800g) available at all FairPrice supermarkets.
Recipe source: Today newspaper (4 Dec 2008)
1 FairPrice Mini Smoked Chicken Ham
1 yellow onion, peeled and sliced into thin rings
1 can Coca-Cola
A handful of cloves
2 tsp mustard powder
2 tsp brown sugar
2 tbsp molasses or black treacle
Method:
1. Place the ham in a heavy bottom pot and put the onion rings on top and around the ham.
2. Pour the cola over the ham.
3. Cover the pot with its lid, leaving it slightly ajar and bring to a boil.
4. When it comes to a boil, adjust the heat to low and cook for 15 minutes on each side.
5. Remove the ham from the pot and set aside.
6. Line a baking or roasting tin with aluminium foil and preheat your oven to 220 deg C.
7. Place the ham in the prepared baking or roasting tin and score it in a diamond pattern. Insert a clove into the centre of each diamond.
8. To make the glaze, combine 1/4 cup of the reserved cooking liquid with the molasses or treacle, mustard powder and brown sugar, and mix till smooth.
9. Brush evenly over the top of the ham.
10. Bake for about 10 minutes or until the glaze is browned and bubbly.
11. Rest for 5 minutes, then serve.
Tips:
Recipe uses FairPrice’s Mini Smoked Chicken Ham ($10.04, 800g) and Honey Baked Ham ($11.06, 800g) available at all FairPrice supermarkets.
Recipe source: Today newspaper (4 Dec 2008)
Coffee and cashew streusel cake
Ingredients:
For the cashew streusel:
100g digestive biscuits (crushed)
50g FairPrice Roasted Cashew Nuts
50g light brown sugar
5g instant coffee powder
50g butter, cold
For the cake:
2 cups plain flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 tsp coffee powder
2/3 cup sugar
2 tbsp finely grated orange zest
113g unsalted butter, melted and cooled
2 eggs
1/2 cup milk
1/2 cup strong coffee, cooled
1 1/2 tsp vanilla extract
Method:
1. To make the streusel, place the digestive biscuits, light brown sugar, cashew nuts and instant coffee powder in a plastic bag. Then use a rolling pin to pound it all up into a rough rubble.
2. Turn it into a bowl and rub the cold butter into the mixture until it’s crumbly. Set aside.
3. Preheat oven to 200 deg C.
4. Whisk the flour, baking powder, salt, cinnamon and coffee powder in a large bowl.
5. Add the sugar and orange zest and whisk to blend.
6. Put the remaining ingredients in another bowl and whisk to blend.
7. Pour the wet ingredients over the dry and stir to mix (do not beat). Stir only till you get an evenly moistened batter.
8. Scrape the batter into your prepared pan and top with an even layer of the streusel. Pat the crumbs very gently into the batter.
9. Bake for 30 to 35 minutes, or until the cake has risen.
10. Transfer to a cooling rack.
11. Cut the cake in the pan, rather than removing it first, as you will lose quite a few crumbs if you do.
Tips:
Recipe uses FairPrice’s Festive Snacks Roasted Cashew Nuts (480g, $10 per bottle) available at all FairPrice supermarkets.
Recipe source: Today newspaper (20 Nov 2008)
For the cashew streusel:
100g digestive biscuits (crushed)
50g FairPrice Roasted Cashew Nuts
50g light brown sugar
5g instant coffee powder
50g butter, cold
For the cake:
2 cups plain flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 tsp coffee powder
2/3 cup sugar
2 tbsp finely grated orange zest
113g unsalted butter, melted and cooled
2 eggs
1/2 cup milk
1/2 cup strong coffee, cooled
1 1/2 tsp vanilla extract
Method:
1. To make the streusel, place the digestive biscuits, light brown sugar, cashew nuts and instant coffee powder in a plastic bag. Then use a rolling pin to pound it all up into a rough rubble.
2. Turn it into a bowl and rub the cold butter into the mixture until it’s crumbly. Set aside.
3. Preheat oven to 200 deg C.
4. Whisk the flour, baking powder, salt, cinnamon and coffee powder in a large bowl.
5. Add the sugar and orange zest and whisk to blend.
6. Put the remaining ingredients in another bowl and whisk to blend.
7. Pour the wet ingredients over the dry and stir to mix (do not beat). Stir only till you get an evenly moistened batter.
8. Scrape the batter into your prepared pan and top with an even layer of the streusel. Pat the crumbs very gently into the batter.
9. Bake for 30 to 35 minutes, or until the cake has risen.
10. Transfer to a cooling rack.
11. Cut the cake in the pan, rather than removing it first, as you will lose quite a few crumbs if you do.
Tips:
Recipe uses FairPrice’s Festive Snacks Roasted Cashew Nuts (480g, $10 per bottle) available at all FairPrice supermarkets.
Recipe source: Today newspaper (20 Nov 2008)
Bell peppers stuffed with rice, raisins and pine nuts
Pine nuts - Part 3.
A rich, aromatic meal in a cup.
Ingredients (serves 6):
6 tbsp extra virgin olive oil
1 large onion, finely chopped
250g short-grain or risotto rice
450ml vegetable or chicken stock
Salt and pepper to taste
2 tsp sugar
3 tbsp pine nuts
3 tbsp raisins
1 tomato, peeled and chopped
1 tsp ground allspice
1 tsp ground cinnamon
Juice of 1 lemon
Handful each of chopped mint, dill and flat leaf parsley
6 red or yellow peppers, washed and patted dry
250g plain yogurt
Method:
1. Preheat the oven to 190 deg C. Heat 3 tbsp of oil in a wok and fry the onions till soft. Add the rice and stir-fry until translucent.
2. Add the stock, salt, pepper and sugar. Cook for 15 minutes, or until the stock has been absorbed and the rice is slightly undercooked.
3. Add the pine nuts, raisins, tomatoes, allspice, cinnamon, lemon juice, and the rest of the oil. Mix well, then turn off heat. Add 3/4 of the herb mix.
4. Cut off the stalk of the peppers, and set aside. Remove the core and seeds and fill with the rice mixture. Replace the caps.
5. Put the peppers in a shallow baking tray, pour in 1cm of water, and bake for 45 to 55 minutes.
6. Serve cold with yogurt and remaining herbs.
Tips:
Use large and firm tomatoes in place of bell peppers. Bake at 180 deg C for 20 to 30 minutes.
Recipe source: Simply Her magazine (Jun 2008)
Prawn and coriander pesto soba
Pine nuts - Part 2.
A fusion of Italian and Japanese flavours.
Ingredients (serves 4):
300g medium prawns, shelled and de-veined
1/4 cup pine nuts
4 bunches of coriander
1 clove garlic
1/2 tsp salt
3 tbsp grated parmesan cheese
1/4 cup extra virgin olive oil
1 packet soba
A little hot water
Method:
1. Preheat the oven to 150 deg C. Cook prawns in boiling water, then remove and set aside.
2. In a skillet, toast the pine nuts for 7 minutes, tossing every minute so they don't burn. Place the toasted pine nuts, coriander, garlic, salt and parmesan cheese in a food processor and process for 1 minute.
3. Add the olive oil and process for another minute until you get a smooth paste. Set aside.
4. Cook the soba in boiling water for 6 minutes, stirring occasionally. Drain and set aside.
5. In a large bowl, combine the coriander pesto and soba, and toss. Add hot water as you toss to coat the noodles evenly.
6. Top noodles with prawns, and serve.
Tips:
For a classic Italian pesto, use basil instead of coriander, and serve with spaghetti.
Recipe source: Simply Her magazine (Jun 2008)
Chicken and pine nuts stir-fry
The main ingredient in Italian pesto sauce, they add a mild nutty flavour to Asian salads and even cooked dishes.
Keep pine nuts fresh by storing in airtight containers - they last up to a month in the fridge, and up to three months in the freezer.
To bring out the flavour, roast the nuts in the oven or toast in a heavy skillet, stirring constantly until they turn golden.
The high oil content in pine nut turn them rancid quickly. So always smell and taste them before buying, to ensure they are fresh.
Pine nuts - Part 1.
Sweet, spicy and crunchy.
Ingredients (serves 2 to 4):
1/2 cup vegetable oil
1/2 cup pine nuts
4 dried red chillies
2 cloves garlic, crushed
3 spring onions, cut into 5cm strips
400g chicken thigh or breast, sliced into pieces
2 tbsp fish sauce
1 tbsp kecap manis
Method:
1. Heat the oil in a wok till it starts to simmer. Fry the pine nuts for 20 seconds, remove and drain on kitchen towels. Fry the dried chillies for 20 seconds, then remove and drain.
2. Turn off the heat, remove some oil, leaving about 3 tbsp in the wok. Heat the oil until it starts to smoke. Add the garlic, spring onions and chicken, and stir-fry for 4 minutes, or until the chicken is nearly cooked.
3. Add the pine nuts, dried chillies, fish sauce and kecap manis, and stir-fry for another minute. Remove from the wok and serve hot with steamed rice.
Tips:
For a spicy kick, add fresh red chillies at the last step of cooking.
Recipe source: Simply Her magazine (Jun 2008)
Keep pine nuts fresh by storing in airtight containers - they last up to a month in the fridge, and up to three months in the freezer.
To bring out the flavour, roast the nuts in the oven or toast in a heavy skillet, stirring constantly until they turn golden.
The high oil content in pine nut turn them rancid quickly. So always smell and taste them before buying, to ensure they are fresh.
Pine nuts - Part 1.
Sweet, spicy and crunchy.
Ingredients (serves 2 to 4):
1/2 cup vegetable oil
1/2 cup pine nuts
4 dried red chillies
2 cloves garlic, crushed
3 spring onions, cut into 5cm strips
400g chicken thigh or breast, sliced into pieces
2 tbsp fish sauce
1 tbsp kecap manis
Method:
1. Heat the oil in a wok till it starts to simmer. Fry the pine nuts for 20 seconds, remove and drain on kitchen towels. Fry the dried chillies for 20 seconds, then remove and drain.
2. Turn off the heat, remove some oil, leaving about 3 tbsp in the wok. Heat the oil until it starts to smoke. Add the garlic, spring onions and chicken, and stir-fry for 4 minutes, or until the chicken is nearly cooked.
3. Add the pine nuts, dried chillies, fish sauce and kecap manis, and stir-fry for another minute. Remove from the wok and serve hot with steamed rice.
Tips:
For a spicy kick, add fresh red chillies at the last step of cooking.
Recipe source: Simply Her magazine (Jun 2008)
Sear-roasted maple salmon
Ingredients (serves 2):
2 salmon fillets
1 tsp olive oil
1/2 tsp salt
1 tsp chopped garlic
1 tbsp vegetable oil
2-3 tbsp maple syrup
Parsley and toasted sesame seeds, to garnish
Method:
1. Preheat oven to 250 deg C. Rub salmon with olive oil, salt and garlic and leave to marinate for 5 to 10 minutes.
2. Heat oil in an oven-safe skillet until it starts to smoke. Cook the salmon, skin side up, for 1 minute, or until nicely browned. Flip it over and place the skillet in the oven for 7 to 9 minutes, until the fillets are cooked through.
3. Remove from oven, drizzle with maple syrup. Garnish with parsley and toasted sesame seeds before serving.
Recipe source: Simply Her magazine (Jun 2008)
Molten chocolate cake
Forget store-bought desserts - just whip up this decadent confection in a few easy steps.
Ingredients (makes 6):
125g butter
2 tsp plain flour, plus extra to coat ramekins
110g dark chocolate couverture or dark chocolate chips
2 eggs
2 egg yolks
1/4 cup sugar
6 scoops vanilla ice cream
Method:
1. Pre-heat oven to 180 deg C. Grease 6 ramekins with butter and dust them with flour. Tap to remove excess flour.
2. Put the butter and chocolate in a heatproof bowl. Set in a saucepan quarter-filled with water over low heat. Stir occasionally until the mixture melts. Set aside to cool.
3. In a separate bowl, beat the eggs, egg yolks and sugar until light and fluffy.
4. Combine the cooled chocolate mixture with the egg mixture, and mix well.
5. Add the flour and mix well.
6. Pour the batter into the ramekins, until 3/4 full. Bake for 6 minutes. Gently unmould them and serve with vanilla ice cream.
Tips:
Use milk chocolate in place of dark chocolate couverture and serve with fresh berries to cut through the sweetness.
Recipe source: Simply Her magazine (Jun 2008)
Duck and pineapple curry
Whip up this sweet, sour and spicy dish in a jiffy.
Ingredients (serves 4):
1 tbsp cooking oil
1 packet Dancing Chef Red Curry Paste
1/2 roasted duck, cut into pieces
6 baby corn
500ml Harmuni coconut milk
1/2 cup Knorr chicken stock
1 can Del Monte pineapple chunks, drained
4 kaffir lime leaves, torn into pieces
2 red chillies, sliced
Method:
1. Heat the oil in a wok over medium heat. Add the curry paste and fry for 2 minutes.
2. Add the roasted duck and baby corn. Stir to coat them with the curry paste.
3. Add the coconut milk and chicken stock, and turn up the heat. When it starts to bubble, lower the heat and add the pineapple chunks.
4. Simmer for 10 minutes and garnish with kaffir lime leaves and chillies before serving.
Tips:
Use canned lychees instead of pineapple chunks.
Recipe source: Simply Her magazine (Jun 2008)
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