A modified recipe of a traditional Italian stew.
Ingredients:
2 tbsp flour
Salt
800g chicken fillets, leg thigh
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp chilli flakes
2 tbsp tomato paste
4 tbsp light soya sauce
4 stalks fresh coriander leaves, chopped
600g broccoli, cut into flowerettes
Method:
1. Place flour, a pinch of salt and a few shakes of pepper into a clean plastic bag.
2. Cut chicken into bite-size cubes and put into same bag. Holding bag closed, shake a few times.
3. Brown flour-dusted chicken in a non-stick pan with olive oil. Do in batches and put aside.
4. In same pan, saute onion, garlic and chilli flakes for 2 minutes.
5. Add tomato paste and light soya sauce, stir.
6. Add chicken and cook over a moderate heat, covered, for 5 minutes. Add a few drizzles of water if it gets too dry. Stir in chopped coriander leaves just before removing from heat.
7. Bring water in a steamer to a rolling boil. Steam broccoli for 3 minutes.
8. Serve chicken and broccoli hot with crusty bread on the side.
Recipe source: Streats newspaper
Basil and honey chicken
A simple Thai recipe.
Ingredients:
1 tbsp honey
3 tbsp light soya sauce
800g chicken thigh fillets
3 cloves garlic, chopped
White pepper
2 tbsp canola oil
400g (1 can) champignons, drained
1/2 cup coconut milk
1/2 cup basil leaves
3 stalks coriander leaves
Chilli flakes
Method:
1. Place honey and soya sauce in a metal bowl. Heat to dissolve honey, put aside.
2. Cut chicken into bite-size cubes, add to bowl of honey and soya sauce.
3. Add garlic and a few shakes of white pepper, mix well.
4. Heat oil in a wok, add chicken with seasoning and drained champignon. Fry till chicken is cooked through, about 10 to 15 minutes.
5. Add coconut milk, toss to mix, bring to boil.
6. Stir through basil and coriander, sprinkle chilli flakes over.
7. Serve hot with jasmine rice and sliced cucumber and pineapple.
Tips:
If you can't get basil, double the quantity of coriander leaves, although you will miss the basil fragrance.
Recipe source: Streats newspaper
Ingredients:
1 tbsp honey
3 tbsp light soya sauce
800g chicken thigh fillets
3 cloves garlic, chopped
White pepper
2 tbsp canola oil
400g (1 can) champignons, drained
1/2 cup coconut milk
1/2 cup basil leaves
3 stalks coriander leaves
Chilli flakes
Method:
1. Place honey and soya sauce in a metal bowl. Heat to dissolve honey, put aside.
2. Cut chicken into bite-size cubes, add to bowl of honey and soya sauce.
3. Add garlic and a few shakes of white pepper, mix well.
4. Heat oil in a wok, add chicken with seasoning and drained champignon. Fry till chicken is cooked through, about 10 to 15 minutes.
5. Add coconut milk, toss to mix, bring to boil.
6. Stir through basil and coriander, sprinkle chilli flakes over.
7. Serve hot with jasmine rice and sliced cucumber and pineapple.
Tips:
If you can't get basil, double the quantity of coriander leaves, although you will miss the basil fragrance.
Recipe source: Streats newspaper
Golden seafood chowder
Ingredients (serves 4-6):
250g fillet of salmon, skinned and cubed
200g white clam meat, rinsed through
1 packet (about 12) green mussels on the half-shell, rinsed
1 punnet button mushrooms, diced
1 onion, peeled and diced
100g pumpkin, peeled and diced
2 celery stalks, stringed and diced
1 carrot, peeled and diced
2 starchy (russet) potatoes, peeled and diced
A few sprigs dill
2 ikan bilis stock cubes
1.5 litres water
Salt and pepper to taste
Method:
Prepare soup:
1. Heat 1 litre water and add stock cubes. Add diced mushroom, diced potato, diced celery, diced pumpkin, diced onion and half of diced carrot. Boil for 15 minutes until vegetables are tender and soft.
2. Using a potato masher, puree the vegetables. What you will get is a very thick stock. Add the remaining 500ml water and bring back to a boil.
3. Add the clam meat, salmon cubes and mussels to the stock. When salmon changes colour, remove from heat at once.
4. Adjust seasoning and stir well to mix. Divide soup into bread bowls and garnish with reserved diced carrots and a few sprigs of dill.
Prepare bread bowls:
1. Cut the top of each loaf and carefully remove the soft centres, taking care not to break the bottom of the bread.
2. Just in case, line the base of each loaf with some foil.
3. To harden the bread a little, bake the loaves in 200 deg C oven for 10 minutes.
Recipe source: Today newspaper
250g fillet of salmon, skinned and cubed
200g white clam meat, rinsed through
1 packet (about 12) green mussels on the half-shell, rinsed
1 punnet button mushrooms, diced
1 onion, peeled and diced
100g pumpkin, peeled and diced
2 celery stalks, stringed and diced
1 carrot, peeled and diced
2 starchy (russet) potatoes, peeled and diced
A few sprigs dill
2 ikan bilis stock cubes
1.5 litres water
Salt and pepper to taste
Method:
Prepare soup:
1. Heat 1 litre water and add stock cubes. Add diced mushroom, diced potato, diced celery, diced pumpkin, diced onion and half of diced carrot. Boil for 15 minutes until vegetables are tender and soft.
2. Using a potato masher, puree the vegetables. What you will get is a very thick stock. Add the remaining 500ml water and bring back to a boil.
3. Add the clam meat, salmon cubes and mussels to the stock. When salmon changes colour, remove from heat at once.
4. Adjust seasoning and stir well to mix. Divide soup into bread bowls and garnish with reserved diced carrots and a few sprigs of dill.
Prepare bread bowls:
1. Cut the top of each loaf and carefully remove the soft centres, taking care not to break the bottom of the bread.
2. Just in case, line the base of each loaf with some foil.
3. To harden the bread a little, bake the loaves in 200 deg C oven for 10 minutes.
Recipe source: Today newspaper
Pumpkin soup
Ingredients (serves 3-4):
2 tbsp oil
2 cloves garlic, chopped
1 shallot, chopped
1 red chilli, chopped
1 tbsp thinly sliced lemongrass
1 tomato, chopped
375ml chicken stock
1 small pumpkin, peeled and diced
Salt and sugar to taste
250ml coconut milk
1 to 2 sprigs coriander leaves for garnishing
Method:
1. In a pot, heat oil over medium to low heat. Fry garlic and shallots till lightly browned. Add chilli and lemongrass and fry till fragrant.
2. Add tomato and chicken stock. Bring to a boil.
3. Add pumpkin, bring to a boil then lower heat and simmer until it becomes soft and pulpy.
4. Season with salt and sugar. Finally, stir in coconut milk and remove from heat. Garnish with coriander leaves. Serve with rice.
Tips:
1. This soup has a slightly chunky consistency. If you prefer something smoother, simply blend it before serving.
2. Besides coriander leaves, you can also sprinkle some Thai basil leaves for extra fragrance.
3. If you like a spicier version, substitute the chilli with bird's eye chilli (chilli padi).
Recipe source: Today newspaper
2 tbsp oil
2 cloves garlic, chopped
1 shallot, chopped
1 red chilli, chopped
1 tbsp thinly sliced lemongrass
1 tomato, chopped
375ml chicken stock
1 small pumpkin, peeled and diced
Salt and sugar to taste
250ml coconut milk
1 to 2 sprigs coriander leaves for garnishing
Method:
1. In a pot, heat oil over medium to low heat. Fry garlic and shallots till lightly browned. Add chilli and lemongrass and fry till fragrant.
2. Add tomato and chicken stock. Bring to a boil.
3. Add pumpkin, bring to a boil then lower heat and simmer until it becomes soft and pulpy.
4. Season with salt and sugar. Finally, stir in coconut milk and remove from heat. Garnish with coriander leaves. Serve with rice.
Tips:
1. This soup has a slightly chunky consistency. If you prefer something smoother, simply blend it before serving.
2. Besides coriander leaves, you can also sprinkle some Thai basil leaves for extra fragrance.
3. If you like a spicier version, substitute the chilli with bird's eye chilli (chilli padi).
Recipe source: Today newspaper
Potatoes with tomato basil salad
Ingredients (serves 4):
12 new potatoes, washed and scrubbed
6 small sprigs thyme (or herb of your choice)
1 bulb garlic, skinned and cut into thin slivers
4 tbsp Extra Virgin olive oil
Sea salt flakes
1 punnet large cherry tomatoes, washed and halved
1 packet (about 300g) fresh mozzarella cheese
1 small bunch mint leaves
2 large sprigs fresh basil leaves
2 tbsp Extra Virgin olive oil
Salt and pepper to taste
Method:
1. Slice new potatoes across the diagonal several times, taking care not to cut through.
2. Boil potatoes in water till cooked. Drain well and marinate potatoes in 4 tbsp of Extra Virgin olive oil, chopped herbs, garlic and a sprinkle of salt.
3. Heat a non-stick frying pan and sear potatoes quickly over medium heat to crisp the skin. Lower heat and gently brown the potatoes to a uniform golden colour.
4. While potatoes cook, cut basil and mint into thin strips and add to the 2 tbsp of Extra Virgin olive oil. Add salt and pepper to taste.
5. Cut mozzarella into large cubes and set aside.
6. Put a non-stick frying pan on heat and pour in basil and oil mixture. As pan heats up, quickly add halved tomatoes and stir fry rapidly till tomatoes are heated through.
7. Place seared baby potatoes on plates and spoon tomato mixture on the side, top immediately with mozzarella cubes so the residual heat from the tomatoes melts the cheese.
Tips:
1. Use baby jacket potatoes if possible.
2. WhetherFresh herbs should be used sparingly
Recipe source: Today newspaper
12 new potatoes, washed and scrubbed
6 small sprigs thyme (or herb of your choice)
1 bulb garlic, skinned and cut into thin slivers
4 tbsp Extra Virgin olive oil
Sea salt flakes
1 punnet large cherry tomatoes, washed and halved
1 packet (about 300g) fresh mozzarella cheese
1 small bunch mint leaves
2 large sprigs fresh basil leaves
2 tbsp Extra Virgin olive oil
Salt and pepper to taste
Method:
1. Slice new potatoes across the diagonal several times, taking care not to cut through.
2. Boil potatoes in water till cooked. Drain well and marinate potatoes in 4 tbsp of Extra Virgin olive oil, chopped herbs, garlic and a sprinkle of salt.
3. Heat a non-stick frying pan and sear potatoes quickly over medium heat to crisp the skin. Lower heat and gently brown the potatoes to a uniform golden colour.
4. While potatoes cook, cut basil and mint into thin strips and add to the 2 tbsp of Extra Virgin olive oil. Add salt and pepper to taste.
5. Cut mozzarella into large cubes and set aside.
6. Put a non-stick frying pan on heat and pour in basil and oil mixture. As pan heats up, quickly add halved tomatoes and stir fry rapidly till tomatoes are heated through.
7. Place seared baby potatoes on plates and spoon tomato mixture on the side, top immediately with mozzarella cubes so the residual heat from the tomatoes melts the cheese.
Tips:
1. Use baby jacket potatoes if possible.
2. WhetherFresh herbs should be used sparingly
Recipe source: Today newspaper
Salad Nicoise with home-made vinaigrette
This easy-to-prepare Provencal salad originated from Nice, South of France.
Ingredients (serves 2):
150g coral lettuce leaves, washed and drained
100g fine French beans (blanched in boiling water for 3 minutes, dipped into cold water and drained)
180g (1 can) tuna chunks in oil
100g cherry tomatoes, sliced
12 olives (mixture of green and black)
1 red onion, diced
2 hard-boiled eggs, cut into wedges
6 anchovy fillets (optional)
Vinaigrette:
1 clove garlic, minced
2 tsp dijon mustard
2 tbsp vinegar or lemon juice
125ml Extra Virgin olive oil
Method:
1. To make the vinaigrette, whisk together garlic, mustard and vinegar/lemon juice. Add the olive oil slowly, and whisk until smooth. Set aside.
2. Place lettuce leaves on the bottom of a plate. Top with beans, tuna, tomatoes, olives, red onions, eggs and anchovy (optional).
3. Drizzle vinaigrette over the salad and serve.
Recipe source: Today newspaper
Ingredients (serves 2):
150g coral lettuce leaves, washed and drained
100g fine French beans (blanched in boiling water for 3 minutes, dipped into cold water and drained)
180g (1 can) tuna chunks in oil
100g cherry tomatoes, sliced
12 olives (mixture of green and black)
1 red onion, diced
2 hard-boiled eggs, cut into wedges
6 anchovy fillets (optional)
Vinaigrette:
1 clove garlic, minced
2 tsp dijon mustard
2 tbsp vinegar or lemon juice
125ml Extra Virgin olive oil
Method:
1. To make the vinaigrette, whisk together garlic, mustard and vinegar/lemon juice. Add the olive oil slowly, and whisk until smooth. Set aside.
2. Place lettuce leaves on the bottom of a plate. Top with beans, tuna, tomatoes, olives, red onions, eggs and anchovy (optional).
3. Drizzle vinaigrette over the salad and serve.
Recipe source: Today newspaper
Cottage pie
Ingredients (serves 6):
4 medium-sized Russet potatoes, boiled and peeled
2 tbsp butter
4 tbsp warm milk
3 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
500g minced beef
1 cup frozen peas
1/2 cup button mushrooms, sliced thinly
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup red wine
1 cup beef stock
1 tsp sugar
1/2 cup grated parmesan cheese
Salt and pepper to taste
Method:
1. Mash hot potatoes with butter and milk until mixture turns fluffy.
2. Heat olive oil in a large pan over medium-high heat. Fry onions and garlic until lightly browned, about 1 minute.
3. Add minced beef and fry until thoroughly cooked. Add peas and mushrooms, and fry for 2 minutes.
4. Pour in red wine and bring to a boil. Add tomato paste and Worcestershire sauce, lower heat slightly, and stir until all the ingredients are well mixed.
5. Add half of the beef stock and simmer over low heat for 10 minutes. Add more beef stock if necessary and stir once in a while. The mixture should be moist and glossy.
6. Season with sugar, salt and pepper.
7. Spoon mixture onto an oven-proof casserole dish. Spread mixture evenly and press down gently. Top with mashed potato and smoothen the surface with the back of a spoon. Then use a fork to create patterns. Sprinkle parmesan cheese over the potato topping.
8. Place under a pre-heated grill (medium heat) for about 10 minutes, or until the top is golden brown all over.
Tips:
You may add some diced carrots for colour, as well as substitute Parmesan cheese with Cheddar cheese.
Recipe source: Today newspaper
4 medium-sized Russet potatoes, boiled and peeled
2 tbsp butter
4 tbsp warm milk
3 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
500g minced beef
1 cup frozen peas
1/2 cup button mushrooms, sliced thinly
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup red wine
1 cup beef stock
1 tsp sugar
1/2 cup grated parmesan cheese
Salt and pepper to taste
Method:
1. Mash hot potatoes with butter and milk until mixture turns fluffy.
2. Heat olive oil in a large pan over medium-high heat. Fry onions and garlic until lightly browned, about 1 minute.
3. Add minced beef and fry until thoroughly cooked. Add peas and mushrooms, and fry for 2 minutes.
4. Pour in red wine and bring to a boil. Add tomato paste and Worcestershire sauce, lower heat slightly, and stir until all the ingredients are well mixed.
5. Add half of the beef stock and simmer over low heat for 10 minutes. Add more beef stock if necessary and stir once in a while. The mixture should be moist and glossy.
6. Season with sugar, salt and pepper.
7. Spoon mixture onto an oven-proof casserole dish. Spread mixture evenly and press down gently. Top with mashed potato and smoothen the surface with the back of a spoon. Then use a fork to create patterns. Sprinkle parmesan cheese over the potato topping.
8. Place under a pre-heated grill (medium heat) for about 10 minutes, or until the top is golden brown all over.
Tips:
You may add some diced carrots for colour, as well as substitute Parmesan cheese with Cheddar cheese.
Recipe source: Today newspaper
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