Avocado BLT With Fried Egg And Chipotle Aioli

Avocado BLT With Fried Egg And Chipotle Aioli

Ingredients

8 Slices of Sourdough Bread, toasted with unsalted butter
Chipotle Aioli
Green Leaf Lettuce, rinsed and dried
1 Beefsteak Tomato (or any variety) sliced
12 oz (12 strips) Cooked Smoked Thick Center-Cut Bacon
4 Fried Eggs
1 Firm and ripe Avocado, sliced thickly


Chipotle Aioli
5 Cloves of Garlic, peeled
¼ Cup Olive Oil
2 Chipotle (from can/tin) with a little sauce
1 Egg Yolk
1 tsp of Freshly Squeezed Lime Juice, or to taste
Sea Salt
Freshly Ground Black Pepper

Method

Chipotle Aioli: In a small saucepan, over low heat, cook the olive oil and garlic for about 10 minutes, or until the garlic is softened and light golden brown in color. Remove the garlic and let the oil cool slightly.

Put the garlic, chipotle, egg yolk, a little salt, and a few grinds of pepper in the bowl of the processor fitted with the steel blade and blend well. With processor running, add the reserved oil in a thin, steady stream. When the aioli is emulsified and all the oil has been absorbed, scrape it into a bowl and adjust the seasoning to taste with salt, pepper, and lime juice.

To assemble the sandwich: Spread some chipotle aioli generously over one side of each slice of toasted bread. Top with lettuce on half the bread slices, tomato, bacon, fried egg, and avocado. Cover with the other slice of bread. Press the sandwich firmly, cut into half and serve immediately.

Makes 4 BLT

Garlic Knots

Fresh pizza dough is a versatile ingredient to have in your fridge. It can be turned into savory or sweet snacks with very little effort. Of course you can always knead the dough yourself from scratch; but, I simply can’t pass up buying the fresh dough available at my local grocer. These are Garlic Knots, and they couldn't be simpler to make. A little buttery and garlicky, you will love this fabulous home made snack knots! After shaping and baking the dough, just toss them with melted garlic butter mixture.


Recipe (slightly) adapted from My Kitchen Snippets

Garlic Knots

Ingredients

1 Packet (310-320g) of Fresh Pizza Dough (available at Whole Foods Market)
Olive Oil, for rolling the dough
1 ½ to 2 Tbsp Garlic Butter
½ Tbsp Olive Oil
1 Tbsp of Chopped Fresh Flat Leaf Parsley
Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 375˚F/190˚C.

Divide the dough into 10 pieces, and roll each with a little oil into a rope about 8 to 9 inches long; tie each rope into a knot, take the end lying underneath the knot and bring it over to the top and tuck it into the center and take the other end lying over the knot and tuck it underneath and into the center.


Place the knots on baking sheet lined with parchment paper. Bake the knots for about 18 to 20 minutes.

Meanwhile, combine the garlic butter and olive oil and melt in the microwave oven on high for about 1 minute. Remove the knots from the oven, and toss them with the melted garlic butter, sprinkle with chopped parsley, and season with sea salt and black pepper. Serve warm or at room temperature.

Roasted Edamame Dip

I enjoy Edamame beans a lot, either steamed or boiled. Another way to savor these beans is to roast them, and make this Roasted Edamame Dip. This is a refreshing dip, full of flavors, luscious, and best of all, it's healthy and good for you!


Roasted Edamame Dip

Ingredients

1 Bag (500g) Frozen Edamame Beans, thawed
Sea Salt
1 /2 Tbsp Olive Oil
1 Shallot, peeled and chopped
½ Garlic Clove, peeled and chopped
2 Tbsp Chopped Coriander Leaves
½ tsp Ground Cumin
1 Jalapeno or Serrano Pepper, seeded and chopped
6 Tbsp Yogurt
2 to 3 Tbsp Hazelnut or Extra Virgin Olive Oil
Juice of 1 Lime
Sea Salt
Fresh Ground Black Pepper

Method

Preheat the oven to 450˚F/230˚C.

Toss the Edamame with sea salt and olive oil, and roast in the oven for about 20 minutes. Let the bean cool before shelling. You should have slightly more than 1 cup of Edamame beans.

In a food processor, combine Edamame beans, shallot, garlic, coriander leaves, cumin, Jalapeno, yogurt, hazelnut or olive oil, and lime juice and process until thick and smooth. Season the dip with sea salt, black pepper and some extra lime juice, if necessary.



Top the Edamame dip with a few drizzle of hazelnut or olive oil, and some freshly ground black pepper before serving. Serve at room temperature with some crackers.

Heirloom Tomato, Basil, And Mozzarella Pasta

Heirloom Tomato, Basil, And Mozzarella Pasta

Ingredients

750 g (8-10) Mixed Heirloom Tomatoes, quartered or diced
2 Handful Basil Leaves, whole or torn
250 g (1 Ball) Fresh Mozzarella, diced

4 Extra Virgin Olive Oil
4 Tbsp Hazelnut Oil
Juice of 1 Lemon

Sea Salt to taste

Freshly Ground Black Pepper
300 g Linguine Pasta
1 Garlic Clove, peeled and finely chopped
Additional Lemon Juice, if necessary



Method



Combine the cheese, tomatoes, basil, olive oil, hazelnut oil, lemon juice, sea salt, and some black pepper. Set aside.

Cook the pasta in a large pan of salted boiling water according to the packet instructions. When the pasta has cooked al dente, drain it in a colander, and toss it in the tomato mixtures together with the garlic. Mix it well, and adjust the seasoning before serving.

Serves 4 (light lunch)

Jalapeno Cheese Bites

These are tasty little Jalapeno Cheese Bites. Made with pizza dough that's filled with Tex-Mex cheese blend, and some lightly blanched Jalapeno peppers. The rolls are slightly spicy with gooey cheese melts. Great snack.


Jalapeno Cheese Bites

Ingredients

1 Packet (about 300 to 310g) Fresh Pizza Dough (available at Whole Foods Market)
2 Jalapeno Peppers, halved, seeded, blanched, and sliced
1 to 1 ½ tsp Olive Oil
Sea Salt
Coarsely Ground Black Pepper
1 tsp Mixed Dried Herbs (Oregano, Parsley, Basil)
100 g Tex-Mex Shredded Cheese Blend

Baking sheet, lined with parchment paper

Method

Center a rack in the oven and preheat the oven to 400˚F/200˚C.

Press down the dough on a lightly flour surface. Then pull and stretch the dough into a rectangular shape.

Spread the oil onto the dough, and gently press it into 14 by 8 inches rectangle. Then sprinkle some sea salt, mixed herbs, ground black pepper, and scatter the cheese, and Jalapeno peppers.

Roll up the dough as tightly as you can. Pinch both ends, and slice the log into ¾ to 1-inch rounds. Place the rolls on the baking sheet, cut side up, and bake for about 18 to 20 minutes, or until the cheese has melted, and light golden brown in color.

Makes about 14 Jalapeno Cheese Bites

Chocolate Almond Butter Cups

Chocolate Almond Butter Cups

Ingredients

1 Packet (250g) Bittersweet Chocolate Chips
A Pinch Of Sea Salt
1 tsp Vanilla Extract
1 Cup Chocolate Almond Butter (or Creamy Peanut Butter)
1-Cup Brown Rice Crisp (or Rice Krispies)

24 Mini Cupcake Liners
A small pastry brush
A teaspoon

Method

Melt the chocolate chips in a microwave on high for about 1 to 1 ½ minutes. Remove, mix in the sea salt and vanilla extract, and stir until smooth.

Brush the cupcake liners with the melted chocolate, and make sure the bottoms and sides have a thick coating. Chill the chocolate-coated liners in the refrigerator for about 30 minutes.

Melt the chocolate almond butter in the microwave on high for about 1 to 1 ½ minutes. Remove, and stir in the rise crisp until well combine.

Fill the chilled chocolate shells with rice crisp mixture, smooth it with the back of a teaspoon. Then spread the top with the remaining melted chocolate. Refrigerate the chocolate almond butter cups for another hour before serving.

Makes 24 Chocolate Almond Butter Cups

Corn Fritters

A couple of months back, I started a new visual blog called Malaysian Food Gallery (MFG). The initial idea of launching this blog was to attempt to highlight the diversity of the Malaysian cuisine, which includes my favorite recipes all in one location on the internet cloud. The initial idea expanded over time. I thought it would be a good idea to also showcase and share other delightful Asian recipes from other talented bloggers globally. Therefore, the final objective of this blog is to attempt to consolidate all the great Malaysian and Asian recipes from the many sources on the web for your easy access and reference. Recipes will be accompanied by high resolution photos that will surely please your visual palate! Contrary to it's name, the blog carries a self explanatory tagline about it's mission, "A Journey Beyond Delicious Asian Gastronomic Delights!". Do drop by MFG and provide your much needed support for the new blog and my little initiative.

With that brief introduction, I will like to start with this delicious Indonesian snack recipe from Jun of Indochine Kitchen. I made these Corn Fritters as an after-school snack and my kids love it! The recipe might look a tad long; but, rest assured it’s quite easy once you gather all the ingredients. It cooks really quick too. The only adjustment you might need to consider is the degree of heat/spiciness that you can handle. So, do adjust the quantity of chilies need to suit your taste buds accordingly. Enjoy!


Corn Fritters

Ingredients

2 Shallots, peeled

2 Cloves Garlic, peeled

2 Candlenuts or Blanched Almonds

½ Tbsp Whole White Peppercorns

½ tsp Sea Salt

½ tsp Sugar

4 Corn, about 1.2 kg (net weight after grated and peeled is 500 g)

4 Red chilies, finely sliced (I used 2 Red Chilies)

4 Thai Bird's Eye Chilies, finely sliced (I used 2)

10 Kaffir Lime Leaves, finely sliced

1 Scallion, or Spring Onion, chopped

1 Stalk Chinese Celery, chopped

¼ Cup All-Purpose Flour

½ Tbsp Tapioca Starch

1 Egg

½ Cup Cooking oil, for pan-frying

Method

Grind shallot, garlic, candlenuts, pepper, salt and sugar into fine paste.


Grate 3 cobs of corn using coarse grater. Peel the kernels off the remaining cob. Put everything in a large bowl.


Combine the rest of the ingredients into the corn. Mix well with a spoon.


Heat oil in a frying pan over medium heat. Drop spoonfuls of batter into hot oil and fry for three minutes, till golden brown, both sides.


Serve warm with sweet chili sauce.

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Spot Prawns And Rice Jambalaya

BC Spot Prawns comes into season and can be easily found everywhere in Vancouver around May every year. During this time, the prawns are large, sweet, and succulent. Anyway, I bought about four pounds of these prawns from my local grocer earlier this week to make this delicious Spot Prawns And Rice Jambalaya for dinner. This is a wonderful one-pot rice dish that focuses on the sweetness and delicate flavors of the Spot prawns. There's no meat or sausage in the recipe. It's simply decadent!


Spot Prawns And Rice Jambalaya

Ingredients

2 Tbsp Olive Oil
3 Cloves Garlic, smashed
3 ½ to 4 lbs Spot Prawns
1 Cube Chicken Stock, optional
1 Large Yellow or White Onion, peeled and chopped
2 Cloves Garlic, peeled and chopped
3 Ribs Celery, diced
1 Large Red Pepper, diced
1 Large Green Pepper, diced
3 Jalapeno Peppers, seeded and chopped
1 Bay leaf
1 tsp Creole or Cajun Seasoning
1 tsp Dried Oregano
3 Cups (600g) Long Grain Rice, rinsed and drained
1 Can (14.5oz) Diced Tomatoes
900 ml Spot Prawn Stock
Sea Salt
Freshly Ground Black Pepper
1 Cup Frozen Peas, thawed
Coriander Leaves, for garnishing

Method

For the Spot Prawn Stock/Broth: In a heavy-based pot, heat 2 Tbsp of olive oil, add garlic, and give it a quick stir. When you can smell the garlic, toss in prawns and continue to stir until the prawns are almost cook. Transfer the prawns into a large bowl and let it cool slightly. Peel the prawns and reserved the shells and heads. Return the shells and heads into the same pot and fill about 6 cups of water together with the chicken stock cube, if using. Bring it to a boil, lower the heat and simmer for about 45 minutes. Strain the shells, heads, garlic, and discard.

Heat the olive oil in a stockpot over medium-high heat. Add the olive oil, onion, garlic, celery, peppers, bay leaf, Creole or Cajun seasoning, oregano, with a little and pepper. Stir the vegetable mixture with a wooden spoon, for about 4 to 5 minutes, or until the vegetables are tender. Then add the rice, give it a good stir, and mix in the tomatoes and about 900 ml of prawn stock. Bring it to a boil, adjust the seasoning, and lower the heat to simmer, covered, about 15 minutes. Carefully top with peas and peeled prawns. Cover and simmer for another 8 to 10 minutes or until the peas and prawns are heated through. Fluff the rice mixture with a fork and serve immediately. 


Serves 6 to 8

Frozen Banana Bites

Wishing all the awesome mums out there, a Very Happy Mother's Day 2011! Take the much deserved day off and try to get your kids to pamper you today with this Frozen Banana Bites perhaps? This snack/dessert is really delightful and best of all, it's so easy to make. Even your kids can do it! So, either let them have a go at it or you should give this recipe a try yourself. Have fun!


Recipe adapted from Never Home Maker

Frozen Banana Bites

Ingredients

2 Bananas, peeled and sliced (about ¾ inch chunks)
1/3 Cup Bittersweet Chocolate Chips
1/3-Cup Creamy Peanut Butter
A Pinch of Sea Salt
Unsweetened Shredded Coconut

Method

Place the banana chunks on a large plate lined with parchment paper. Place in the freezer for about an hour.

Spread the shredded coconut on a large plate.

Combine the chocolate chips, peanut butter, and sea salt in a microwave saved bowl. Microwave on high for about a minute, stir until smooth.

Dip the frozen banana chunks in the chocolate-peanut butter mixture. Then place it on the shredded coconut and roll lightly to coat all sides. Repeat with the remainder banana chunks. Transfer to the freezer for another hour before serving.

Makes about 12 Banana Frozen Bites

Spiced Tea With Soy Milk

Sometimes, I crave for a rich cup of spiced milk tea that's made with unsweetened soy milk. I like my tea infused with cinnamon, cardamom, cloves, ginger, and lightly sweetened with coconut sugar. This Spiced Tea With Soy Milk is soothing, rich, and it's just perfect for the cool weather over here in Vancouver.


Spiced Tea With Soy Milk

Ingredients

4 Cups Organic Unsweetened Soy Milk
2 Cinnamon Sticks
10 Cardamom Pods, lightly crushed
2 Cloves
2 Thickly Sliced Ginger (about ¼-inch), lightly crushed
Coconut Sugar, to taste
4 Tea Bags (Black or Ceylon Tea)

Method

Combine the soy milk, cinnamon, cardamom, cloves, and ginger in a saucepan pot. Bring the mixture to a simmer (do not boil) for about 10 minutes.

Place the tea bags into the soy milk mixture, continue to simmer for another 4 to 5 minutes, and sweetened with coconut sugar. Strain the mixture into a clean saucepan and whisk the tea mixture before serving.

Serves 2

Kimchi Fried Rice

Kimchi Fried Rice

Ingredients



6 Cups of Cooked Cooled Rice
1 Small Yellow Onion, peeled and diced

2 Cloves Garlic, peeled and chopped


1 Jar (300g/10.6oz) Mat Kimchi (Cut Cabbage Kimchi)
4 Scallions, sliced

Ground White Pepper


Sea Salt to taste

2 to 3 Tbsp Vegetable or Peanut Oil
1 Tbsp Sesame Oil



Method




Heat a wok over high heat, add oil and mix in the onion and garlic and stir fry until fragrant.

Add the rice, sesame oil, and cook briefly for about 6 to 8 minutes. Then toss in the Kimchi and give it a good stir, add the scallions, and season with salt and pepper.

Serve immediately.

Serves 4

Sloppy Joes

This past weekend, I made the classic American minced meat sandwich, Sloppy Joes, for my kids. I was glad they loved my homemade version. I made it with ground beef, smoked paprika, peppers, onion, smoky barbecue sauce, and the good old tomato ketchup. The "Joe" as my son calls it, was smoky, spicy, a little sweet and tangy. Sandwiched between lightly toasted hamburger bun, this Smoky Sloppy Joe was fantastic. Try it!


Sloppy Joes
Ingredients


3 Tbsp Olive Oil

1 Large White Onion, finely chopped

1 Large Green Bell Pepper, finely diced
1 Large Yellow Bell Pepper, finely diced
1 Jalapeno Pepper, finely diced
1½ lb Lean Ground Beef
1 tsp Smoked Paprika
2 Tbsp Brown Sugar
Freshly Ground Black Pepper
½ Cup Tomato Ketchup
¾ Cup Spicy BBQ Sauce (I used Rufus Teague~Blazing Hot)

Sea Salt and Freshly Ground Black Pepper, to taste

10 Regular Hamburger Buns, lightly toasted with garlic butter

Method


Preheat the oven to 350˚F/180˚C.


Heat a large skillet over high heat, add 2 Tbsp of Oil and the ground beef, and cook for about 8 to 9 minutes, until the meat is cooked through but not brown. Remove the meat with a slotted spoon, and discard the liquid.

Meanwhile, heat the remaining olive oil in a large casserole dish over medium heat. Sauté the onion and peppers for a few minutes until it is golden and a bit sticky. Add the cooked ground beef, cook for a few minutes and then stir in the paprika and brown sugar. When you can smell the paprika, add ketchup and BBQ sauce, cook for another 4 to 5 minutes and season the mixture with salt and pepper.

Cover the casserole with a piece of parchment paper and then cover with the lid. Cook in the preheated oven for about 50 minutes, and season with sea salt and pepper, if necessary. Serve the meat mixture with lightly toasted garlic butter hamburger bun.

Makes about 10 Sloppy Joes

Fried Small Potatoes

These Fried Small Potatoes are the perfect snack! Find the smallest potatoes available and try making it. I always like fresh home made fried potatoes as opposed to the ones you find in the frozen section of your local grocers. These fried potatoes are crunchy on the outside; but, yet they remain tasty and tender on the inside. Just simply sprinkle some sea salt flakes before serving. Enjoy!


Fried Small Potatoes

Ingredients

1 lb Small Yellow Potatoes
Sea Salt Flakes (I used Maldon brand)
Vegetable Oil for deep-frying

Method

Boil the potatoes in a large pot of salted water until just tender, about 15 to 20 minutes. Drain the potatoes in a colander. When the potato is still warm, press it lightly with your fingers, and peel away some of the skin.

Deep-fry the potatoes over high heat for about 2 to 3 minutes or until they are golden brown in color. Remove the potatoes and on a paper towel and sprinkle some sea salt before serving.