Samsui chicken

Eat right - Part 4.

Ingredients (serves 4):
1 whole chicken, head and feet removed
2 pieces thumb-size ginger, sliced
6 stalks spring onions, cut into 3cm pieces
1 tbsp Chinese rice wine
1 tsp salt
1 tbsp light soya sauce
1 tsp sesame oil
1 head iceberg lettuce, leaves separated and washed

For the ginger sauce:
2 pieces thumb-size ginger, peeled
1 clove garlic
1/2 tsp salt
3 tbsp chicken stock
1 tsp light soya sauce
1 tsp sesame oil
1 tbsp canola oil
1 tbsp sugar

Method:
1. Fill the chicken cavity with half the ginger and spring onions. Seal the cavity with toothpicks.
2. Place the chicken in a deep stockpot and fill with enough water to cover the chicken completely. Add the rice wine, salt, soya sauce, sesame oil and the rest of the ginger and spring onions.
3. Bring the water to a boil and reduce to low heat. Cover the pot and cook the chicken for 50 minutes.
4. When the chicken is cooked, remove it from the pot and leave it in a bowl of ice water for 10 minutes. Remove and set aside.
5. To make the sauce, grate the ginger and garlic into a bowl. Add all the other ingredients and mix well.
6. Cut the chicken into bite-sized pieces and serve with iceberg lettuce and dressing by the side.

Tips:
Use the liquid used to cook the chicken for chicken rice. Add 2 garlic cloves, 2 pandan leaves and 1 tbsp butter to the rice when cooking.

Recipe source: Simply Her magazine (Jan 2009)

Japanese garlic fried rice

Eat right - Part 3.

Ingredients (serves 4):
3 tbsp canola oil
3 cloves garlic, finely chopped
6 bowls cooked Japanese (short-grain) rice
1 tsp granulated chicken stock
2 tbsp light soya sauce
A handful of dried nori seaweed, sliced
A handful of bonito flakes

Method:
1. Heat the wok until smoking hot. Add the oil and heat until it shimmers. Fry the garlic until fragrant. Then add the rice and stock powder and toss well.
2. Add the soya sauce and mix vigorously until the rice grains are coated evenly.
3. Remove from heat. Sprinkle with seaweed and bonito flakes and serve hot.

Tips:
Freshly cooked rice becomes sticky when fried. Instead, use leftover rice or three parts uncooked rice to four parts water to cook Japanese rice for frying.

Recipe source: Simply Her magazine (Jan 2009)

Stuffed squid with chilli dressing

Eat right - Part 2.

Ingredients (serves 6):
5 cloves garlic
1 piece thumb-size ginger, chopped
1 tsp salt
5 tbsp olive oil
2 tsp light brown sugar
350g prawns, shelled, de-veined and diced
1 bunch coriander, chopped
1 tsp grated lemon zest
1 tbsp light soya sauce

6 squid, cleaned and heads removed
3 tbsp white wine
2 tbsp olive oil
1/4 tsp salt
1/2 tsp ground black pepper

For the dressing:
3 cloves garlic, peeled
2 tbsp coriander, chopped
1 tbsp ginger, chopped
1 red chilli, chopped
1 tbsp light brown sugar
1/2 cup lime juice
2 tbsp fish sauce

Method:
1. To make the stuffing, pound the garlic, ginger and salt until roughly crushed.
2. Heat 2 tbsp olive oil in a frying pan. Add the pounded garlic mix and fry over high heat for 5 minutes. Reduce heat, add the sugar and stir for another 5 minutes.
3. Remove from heat to cool. Then add 3 tbsp olive oil, prawns, coriander, lemon zest and soya sauce, and mix well.
4. Pre-heat oven to 200 deg C. Stuff the squid evenly with the filling using a teaspoon. Secure the open ends with toothpicks.
5. Arrange the squid in a roasting tin, then pour the white wine and olive oil over. Sprinkle with salt and pepper.
6. Cover the tin with foil and bake for 8 minutes. Remove the foil and bake for another 8 minutes.
7. To make the dressing, pound the garlic, coriander, ginger, chilli and brown sugar until roughly crushed, but not to a paste. Add the lime juice and fish sauce and mix well.
8. Remove the squid from the oven and discard the toothpicks. Slice and drizzle with the dressing before serving.

Tips:
Do not pack the squid too tightly with filling as it expands during cooking.

Recipe source: Simply Her magazine (Jan 2009)

Abalone salad

Recover from a month of festive binging with these refreshingly simple, yet satisfying meals.

Eat right - Part 1.

Ingredients (serves 2):
2 sticks celery, thinly sliced
6 stalks Chinese celery leaves
2 carrots, shredded
1 white radish, shredded
8 cherry tomatoes, quartered
5 white button mushrooms, sliced
1/4 cup Japanese sesame salad dressing*
1/4 tsp Japanese hot mustard*
1 can abalone, drained and julienned
A handful of dried nori seaweed, sliced

Method:
1. Mix the celery, Chinese celery, carrots, white radish, cherry tomatoes and button mushrooms in a salad bowl.
2. In another small bowl, mix the Japanese sesame salad dressing and hot mustard till smooth.
3. Arrange the abalone slices on the vegetables and sprinkle with nori seaweed. Then serve, with the dressing at the side.

Tips:
* Available at Meidi-ya supermarket, Sakuraya Fish Market or the Japanese section of selected Cold Storage outlets.

Recipe source: Simply Her magazine (Jan 2009)

Bacon and leek pie

This hearty dish works just as well for dinner or as a snack.

Ingredients (serves 4):
2 leeks, white part only, roughly chopped
8 strips bacon, finely chopped
2 sheets ready-rolled shortcrust pastry, thawed
6 eggs
1/2 cup whipping cream
1/4 tsp salt
1/4 tsp ground black pepper

Method:
1. Microwave the leeks on high for 3 minutes or until tender. Set aside to cool.
2. Fry the bacon over medium heat till golden brown. Remove and drain.
3. Pre-heat the oven to 190 deg C. Line a 15cm cake tin with a pastry sheet, allowing some excess at the edges.
4. Scatter half the leeks and bacon on the pastry sheet. Break 5 eggs over them, keeping the yolks intact. Scatter the rest of the leeks and bacon over the eggs.
5. Whisk the cream and remaining egg in a bowl. Set aside 2 tbsp to brush the top of the pie with, and pour the rest into the tin. Sprinkle with salt and pepper.
6. Place the second pastry sheet over the filling, then press the edges together to seal. Leave a 2cm rim all around. Roll the sides inwards and pinch to seal.
7. Poke holes on the top of the pastry without piercing the yolks. Brush lightly with the egg and cream mixture.
8. Bake for 50 minutes until the pie turns golden. Cool on a wire rack before removing from the tin.

Tips:
All ingredients from Cold Storage.

Recipe source: Simply Her magazine (Jan 2009)

Clams and bittergourd soup

Clams - Part 3.

Warm and hearty.

Ingredients (serves 2 to 3):
1/2 tbsp sesame oil
1 bittergourd, pith and seeds removed, and thinly sliced
1 piece thunb-sized ginger, finely sliced
2 mushroom caps, soaked in hot water for 10 minutes and thinly sliced
30g pork belly, cut into thin strips
500g clams
1 tbsp hua tiao wine
1 litre clear chicken or vegetable stock
1 tsp salt
A dash of white pepper
100g dou miao
2 spring onions, finely sliced
2 sprigs coriander, chopped

Method:
1. Heat wok till smoking hot. Add the oil and stir-fry the bittergourd for 1 minute. Remove and set aside.
2. Stir-fry the ginger and mushroom for 1 minute. Add the pork and fry for another minute.
3. Add the clams and bittergourd. Fry for 2 minutes, tossing briskly.
4. Add the hua tiao wine and stock. Cook on medium heat for 7 minutes, or until the soup turns white. Season with salt and pepper.
5. Add the dou miao, spring onions and coriander, and cook for 1 minute. Serve hot.

Tips:
Bittergourds that are lighter in colour and have thicker ridges are less bitter.

Recipe source: Simply Her magazine (Nov 2008)

Spaghetti vongole

Clams - Part 2.

Classic Italian favourite.

Ingredients (serves 4):
1 pack spaghetti
3 tbsp extra virgin olive oil
5 garlic cloves, peeled and finely chopped
500g clams
1/2 cup white wine
A handful of Italian parsley, chopped
2 red chillies, sliced
1 tsp salt

Method:
1. Cook the spaghetti in lightly salted water until al dente. Drain and set aside.
2. In a deep pot, heat the oil over medium flame for 1 minute. Add the garlic and stir-fry for another minute.
3. Add the clams and wine, and cover the pot. Cook over medium flame for 5 minutes. Uncover and cook for another 2 minutes.
4. Add the spaghetti, parsley, chillies and salt to taste, and cook for 1 minute. Serve immediately.

Tips:
Make an appetiser from this by omitting the pasta and adding more clams. Serve with crusty bread.

Recipe source: Simply Her magazine (Nov 2008)

Miso clams

Choose clams with tightly-closed shells. If they are open, give them a few taps and they should close. Otherwise, avoid them as they are dead.

Scrub clams under running water with a stiff brush. Soak for 30 minutes to remove the sand and grit. Drain well before cooking.

After cooking, discard any unopened clams as they are inedible.


Clams - Part 1.

Savoury with a tinge of spice.

Ingredients (serves 4):
2 tbsp cooking oil
3 cloves garlic, peeled and chopped
1 1/2 tbsp brown miso
1/2 tsp sugar
1kg clams
1/4 cup mirin
2 red chillies, sliced

Method:
1. Heat the oil in a wok until it shimmers. Add the garlic and miso and fry briskly till golden.
2. Add the sugar and fry for another 30 seconds. Remove and set aside.
3. Heat the wok until smoking hot. Add the clams and mirin. Cover the wok and cook for 5 minutes. Add the miso mixture and mix well.
4. Add the chillies and mix well. Serve hot with steamed rice.

Tips:
This recipe works well with bamboo clams and prawns too.

Recipe source: Simply Her magazine (Nov 2008)

Angel's schotel

Ingredients (serves 4):
1 pack angel hair pasta
2 tbsp olive oil
2 garlic cloves, finely chopped
1 onion, finely chopped
150g minced beef
50g button mushrooms, chopped
500g tomato paste
2 tbsp ketchup
1 cup water (from pasta)
2 eggs, beaten
1 cup milk
A dash of salt and pepper
100g mozzarella cheese
50g cheddar cheese
1/2 cup parmesan cheese
A bunch of parsley, to garnish

Method:
1. Cook the pasta in a pot of lightly salted water for 1 minute. Drain and set aside.
2. In a large saucepan, heat the oil and stir-fry the garlic and onions till fragrant. Add the minced beef and fry for 3 minutes.
3. Add the mushrooms, tomato paste, ketchup and water. Cook until the sauce thickens.
4. Mix the eggs with the milk. Season with salt and pepper, and set aside.
5. Pre-heat the oven to 150 deg C. Grease an oven-proof dish and fill the base with a layer of the sauce. Top with 1/3 of the cooked pasta. Press and add 1/3 of the egg mixture and top with mozzarella and cheddar cheese. Repeat 2 more times. Cover with aluminium foil and bake for 20 minutes.
6. Uncover and bake for 15 more minutes until golden brown.
7. Turn off the oven but leave the dish inside for 10 minutes. Top with parmesan cheese and garnish with parsley. Serve warm.

Recipe source: Simply Her magazine (Nov 2008)

Sticky toffee pudding

Rich and warm, it's the ultimate treat for those with a sweet tooth.

Ingredients (serves 8):
For the pudding:
225g fresh dates, pitted
1 tsp baking soda
200ml boiling water
85g butter, softened
160g sugar
2 eggs, at room temperature
170g self-raising flour
1/4 tsp ground ginger
1/4 tsp ground cinnamon
2 tbsp cocoa powder
2 tbsp plain yogurt
Vanilla ice cream, to serve

For the toffee sauce:
120g unsalted butter
120g light brown sugar
150ml thickened cream

Method:
1. Pre-heat the oven to 180 deg C. Mix the dates and baking soda in a bowl, then add boiling water. Let stand for 5 minutes and drain.
2. Blitz the mixture in a food processor until pureed. Set aside.
3. Beat the butter and sugar until white and creamy. Add the eggs and mix well.
4. Add the flour, ginger, cinnamon and cocoa powder. Mix well, then fold in the date mixture and yogurt.
5. Pour the batter into a greased 20cm round cake pan and bake for 35 minutes. Insert a skewer into the cake - it's ready if it comes out clean.
6. To make the toffee sauce, gently heat the butter, sugar and cream in a pan until the sugar dissolves. Serve the pudding with the warm sauce and ice cream.

Tips:
The pudding and sauce can be frozen for up to 3 months. Before serving, defrost the pudding completely and reheat in the oven at 150 deg C for 15 minutes; reheat the sauce on a stove for 5 minutes.

Recipe source: Simply Her magazine (Nov 2008)

Tom yum fried rice

Don't let your day-old rice go to waste. Turn it into a tantalising one-wok meal in a flash.

Ingredients (serves 4):
3 tbsp cooking oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
8 prawns, peeled and cut into bite-sized pieces
1/2 cup First Choice straw mushrooms
1 cup Libby's corned beef
1 egg, beaten
2 tbsp Woh Hup tom yum paste
6 cups cooked rice
2 tbsp light soya sauce
1/4 cup water
A handful of coriander leaves, torn
Red chillies, chopped

Method:
1. Heat the oil in a wok for 1 minute. Add the onions, garlic and prawns and fry for 45 seconds.
2. Add the mushrooms and corned beef, and stir-fry for 1 minute. Add the beaten egg and stir-fry for another 30 seconds.
3. Add the tom yum paste and stir-fry until all the ingredients are well-coated. Add the rice and mix well.
4. Add the soya sauce and water. When the rice is lightly charred, turn off the flame. Top with coriander leaves and red chilli before serving.

Tips:
Keep the wok on high heat throughout, and use strong and brisk strokes so the rice doesn't stick to the wok.

All ingredients from Cold Storage.

Recipe source: Simply Her magazine (Nov 2008)

Miso salmon with edamame salad

Ingredients:
For the salad:
1 cup FairPrice Soya Beans Salted
2 tbsp rice vinegar
1/2 tbsp FairPrice Pure Grapeseed Oil
1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground black pepper
5 baby red radishes, thinly sliced
A bunch of coriander leaves, roughly chopped

For the salmon:
2 tbsp miso
1 spring onion, minced
1 tbsp grated, peeled fresh ginger
1 tsp brown sugar
1/2 tsp chilli powder
1 large salmon fillet with skin

Method:
1. To make the edamame salad, bring a pot of water to a boil. Add the salted soybeans and cook for 2 minutes. Drain and place the beans under cold running water to stop them from cooking further. Drain well.
2. In a medium bowl, whisk vinegar, oil, and sugar, salt and pepper until well-blended.
3. Add edamame, radishes and coriander, and toss until ingredients are evenly-coated. Set aside.
4. To prepare the salmon, mix the miso, spring onion, ginger, sugar and chilli powder in a small bowl to form a smooth mixture.
5. Rub this mixture onto the flesh side of the salmon.
6. Preheat oven to 180 deg C.
7. Place salmon, skin side down, on a piece of foil and place in the oven to cook for 15 minutes.
8. Arrange the edamame salad on a plate and place the grilled salmon alongside to serve.

Tips:
Recipe uses FairPrice Soya Beans Salted ($2.90, 500g) available at all FairPrice supermarkets.

Recipe source: Today newspaper (26 Mar 2009)

Grilled prawn salad with tarragon dressing

Ingredients (serves 2):
6 prawns, peeled and de-veined
1/2 tsp salt
1/2 tsp paprika
1/2 tsp black pepper
2 tsp FairPrice Pure Grapeseed Oil
1 packet Pasar Mesclun Salad

For the dressing:
4 tbsp chopped tarragon leaves
1/4 cup FairPrice Pure Grapeseed Oil
1 1/2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp sugar

Method:
1. Marinate the prawns in salt, paprika, grapeseed oil and ground black pepper for about 10 minutes.
2. Preheat oven to 180 deg C.
3. Place the prawns on a piece of foil and grill in the oven for 20 minutes. Set aside.
4. To make the dressing, place all the dressing ingredients into a clean jar and then cover with the lid. Give the jar a good shake so that everything amalgamates into a smooth, creamy dressing.
5. Place the mesclun salad into a bowl and toss with the dressing so every leaf is lightly and evenly coated.
6. Arrange salad leaves on a plate and then place the grilled prawns on top. Serve immediately.

Tips:
Recipe uses FairPrice Pure Grapeseed Oil, $4.89 (500ml) and Pasar Mesclun Salad, $3.75, available at all FairPrice supermarkets.

Recipe source: Today newspaper (19 Mar 2009)

Pineapple Porcupine

Ingredients (serves 4):
1 small to medium pineapple
1 packet FairPrice’s pork Oriental Cocktail Sausages

Method:
1. Using a sharp knife, cut the skin off the pineapple, leaving its leafy crown intact.
2. Preheat oven to 180 deg C.
3. Place FairPrice’s pork Oriental Cocktail Sausages on a piece of foil and bake for 20 minutes.
4. Cool, then cut sausages into half and stick a toothpick into each piece.
5. Then, stick each sausage half into the skinned pineapple to serve.

Tips:
Recipe uses FairPrice’s Oriental Cocktail Sausages ($3.15 per packet) available at all FairPrice supermarkets.

Recipe source: Today newspaper (12 Mar 2009)

Coffee molasses cookies

These cookies are much like gingerbread, but with the deep flavour of good coffee.

Ingredients (makes 40 cookies):
3 tbsp FairPrice Gold Freeze Dried Coffee
2 1/2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
170g butter, melted
1/2 cup dark brown sugar
1/2 cup granulated sugar and
another 1/4 cup for sprinkling
1 large egg
1 egg yolk
1 tsp vanilla extract
1/3 cup un-sulphured molasses

Method:
1. Place coffee granules in a small mortar and pestle and ground so that it breaks down into a fine powder.
2. In a medium bowl, whisk together flour, cinnamon, baking soda, salt, and the ground coffee.
3. In another bowl, cream the butter, brown sugar, and 1/2 cup granulated sugar together for 2 or 3 minutes using an electric mixer.
4. Add the egg and yolk, vanilla extract and molasses and beat again, until smooth, about 2 minutes.
5. Mix in the dry ingredients to form a smooth dough, about 2 minutes.
6. Preheat oven to 180 deg C and lightly grease a cookie sheet.
7. Working with two teaspoons, use one teaspoon to scoop up some of the cookie dough and use the other to drop the dough onto the cookie sheet.
8. Take a large pinch of granulated sugar and sprinkle a light layer over each cookie.
9. Bake for 12 to 14 minutes. The cookies will not feel like they are done when you take them out. They should barely be starting to set at the edges and feel quite foamy in the middle when you remove them from the oven.
10. Leave to cool before serving. Store in an airtight container.

Tips:
Recipe uses FairPrice Gold Freeze Dried Coffee ($8.25, 200g) available at all FairPrice supermarkets.

Recipe source: Today newspaper (5 Mar 2009)

Steamed cod with ginger and spring onion sauce

Ingredients (serves 2):
2 cod fillets or any other firm, oily white fish

For the sauce:
3 tbsp FairPrice canola oil
1 clove garlic, crushed
3 tbsp light soy sauce
4 tbsp water
3 tbsp Chinese rice wine
1 tbsp FairPrice Oyster Sauce
Thumb-sized piece ginger, thinly sliced
2 spring onions, chopped
2 tsp FairPrice sugar
1/3 tsp FairPrice sesame oil

To garnish:
Coriander and chopped spring onions

Method:
1. Steam the cod fillets until cooked through, about 8 minutes.
2. To make the sauce, heat the oil in a saucepan and fry garlic briefly, till fragrant.
3. Add the rest of the ingredients and bring to a boil.
4. Reduce heat and simmer for about 2 minutes.
5. Carefully place the cod on a serving plate and spoon the sauce over.
6. Garnish with coriander and spring onions.

Tips:
Recipe uses FairPrice Oyster Sauce ($1.80) available at all FairPrice supermarkets.

Recipe source: Today newspaper (19 Feb 2009)