Happy New Year & 2012 Top Ten Recipes

Today is the last day of 2012 and it’s only appropriate I wish all my loyal readers a Happy and Prosperous New Year filled with peace, joy, happiness, and health. With that, I’d like to complete this year’s final post with a highlight of the ten most popular recipes in seasaltwithfood for 2012.

Parmesan, Herb, And Garlic Pull-Apart Bread

                  

Candied Bacon

Spicy Dried Shrimp Floss

This classic Malaysian condiment, Spicy Dried Shrimp Floss is a very versatile side dish. Here, I am enjoying it with just some steamed rice as a quick meal. It also tastes great as a savory bread spread, or used as a stuffing in baked pastries/buns. I usually make a big batch and store it in the freezer for later use. Just bring the floss back to room temperature when ready to serve.


UPDATED: December 29th 2013
This is an updated post with a new video cooking guide.




Spicy Dried Shrimp Floss

Ingredients

300 grams Dried Shrimps, soaked in cold water for 10 minutes, drained and pounded

4 Tbsp Peanut Oil
½ tsp Sea Salt or to taste

1 Tbsp Sugar or to taste
Kalamansi Limes, optional

Sambal Paste
15 to 18 Dried Chilies, soaked in boiling water and drained well
6 Fresh Red Chilies, seeded
6 (150 g) Shallots, peeled and coarsely chopped

3 Candlenuts
1 ½ tsp Roasted Shrimp Paste/Belachan

Method

Make the sambal paste: Blend the spice paste and cook on a moderate heat with the oil. Stir frequently until fragrant and the oil have separated from the sambal. Dish out and set aside.

Clean the wok and dry fry the pounded shrimps over medium heat. Keep stirring for about 10 to 15 minutes, or until the shrimp is dry. Add the sambal paste, and continue to stir and cook for about 8 to 10 minutes until the shrimp floss is dry but still moist, and season with sea salt and sugar.

Home-Styled Chicken Curry

If you love curries, you will enjoy this home styled chicken curry. This curry is simply delicious when served over some steamed rice or roti. It's a little spicy with lots of chicken chunks, potatoes, and hard-boiled eggs. This simple curry is also an ideal one-pot meal to feed family or friends during any gathering.

Home-Styled Chicken Curry

Ingredients

3 Pieces (about 600g) Chicken Breast (skinless), cut into chunks

6 Yellow Flesh Potatoes, boiled, peeled, and cut into chunks
8 Hard-Boiled Eggs, peeled
1 Large Yellow Onion, chopped
3 Sprigs Curry Leaves
400 ml Coconut Milk
2 Cups Chicken Stock

Sea Salt to taste
Peanut Oil for cooking

Curry Powder
4 Tbsp Chili Powder
1 ½ tsp Ground Turmeric
4 tsp Aniseed Powder
4 Tbsp Ground Coriander
1 Tbsp Ground Cumin
2 ½ tsp Ground Black Pepper
¼ tsp Ground Cinnamon

Method


Combine the chili powder, turmeric, aniseed, coriander, cumin, pepper, and cinnamon. Remove 2 tablespoon of the curry powder and season the chicken chunks with a little sea salt. Add 6 tablespoons of water into the curry powder, mix well to form a paste.

In a heavy pot, heat the oil and add the chopped yellow onion, together with the curry leaves. Cook until the onions are lightly brown in color. 

Add the curry paste, and cook until they are fragrant. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked. 

Add the coconut milk with 2 cups of water. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes. Then, add the eggs and potatoes and cook for about 15 to 20 minutes. Season the curry with sea salt and serve warm or at room temperature.

Garlic And Cheese Pull-Apart Pizza Bread

Whether you are just enjoying this on it's own or alongside a bowl of warm soup, this Garlic And Cheese Pull-Apart Pizza Bread tastes fantastic! This recipe is so flexible you can even substitute the cheese and flavoring with your favorites. Here I had used store-bought fresh pizza dough and filled them with Monterey Jack's cheese. Then, I seasoned it with garlic and onion powder, paprika, black pepper, sea salt, and some good-quality olive oil.   
 


Garlic And Cheese Pull-Apart Pizza Bread

Ingredients

2 Packets (about 620 grams) Fresh Pizza Dough (available at Whole Foods Market)
¼ Cup Extra-Virgin Olive Oil
½ tsp Spanish Paprika
½ tsp Garlic Powder
¼ tsp Onion Powder
½ tsp Sea Salt
A few grinds of Black Pepper
180 g Monterey Jack Cheese, small-diced



Loaf Pan-lightly oiled




Method

Preheat the oven to 375˚F.



Mix together the olive oil, paprika, garlic powder, onion powder, sea salt, and black pepper in a medium sized bowl. 

Press down the dough on a lightly flour surface. Divide each dough into 15 to 16 balls. Press the center of each ball and filled with some diced cheese. Then wrap the dough around the cheese and continue with the rest of the dough and cheese. 

Dip the filled dough in olive oil mixture, and layer the dough in the loaf pan. Bake in the oven for about 35 to 40 minutes or until the top is golden brown in color. Serve warm.   

Roasted Vegetable Soup

This hearty and heartwarming Roasted Vegetable Soup is just wonderful, and it's an ideal soup for vegetarians too. The soup has a wonderful natural sweet flavor from the caramelize red peppers, eggplant, tomatoes, onions, and garlic. For a complete meal, you may serve it warm with your favorite bread or with some Garlic Cheese Pull-Apart Pizza Bread on the side. The recipe for the Pizza Bread will be available on my next post.

Roasted Vegetable Soup

Ingredients

6 Red Bell Peppers, seeded and halved
6 Roma Tomatoes, halved

1 Large Yellow Onion, peeled and quartered
1 Whole Garlic cut off the very tip of the head
1 Eggplant
1 ½ Extra-Virgin Olive Oil
¼ tsp Chili Flakes
Sea Salt
Freshly Ground Black Pepper
3 Cups Vegetable Broth
Some chopped Italian Flat-Leaf Parsley



Method





Preheat the oven to 425˚F.

In a large roasting pan, combine red peppers, tomatoes, onion, garlic, chili flakes, oil, sea salt, and black pepper. Arrange the peppers and tomatoes skin side up. Wrap the eggplant with aluminum foil. Roast in the oven for about 40 minutes, or until all the veggies are fully cooked and tender. Remove from the oven and let the eggplant to roast for another 15 minutes.

Place the peppers in a large bowl and cover with plastic wrap. Leave it for about 5 minutes, scrape of the skin with a knife or your hand. Reserved any juices in the bottom of the bowl. Peel the tomato skins and squeeze out the garlic.

Remove the eggplant from the oven, let cool slightly and scoop out the pulp and discard the skin. Coarsely chop all the vegetables and place in a pot together with the broth. Bring it to a boil and simmer for about 10 minutes. Let the mixture cool slightly and blend until they are smooth and velvety. Return the soup to the pot and warm up gently and season with salt and pepper, if desired. Serve the soup warm.

Raspberry Scones

I'd like to share this fantastic Raspberry Scones recipe with you today. They are filled with jam and baked until golden delicious. The scones taste scrumptious straight from the oven and it's perfect with a cup of tea of coffee.

Raspberry Scones

Ingredients

2-½ Cups (300 g)Sifted All-Purpose Flour

1/3 Cup (65 g) Sugar

2 tsp Baking Powder

¼ tsp Sea Salt
½ Cup/1 Stick Cold Unsalted Butter, cubed
¾ Cup Buttermilk
1 tsp Vanilla Extract
½ Cup Raspberry Jam

Glaze

2 Tbsp Buttermilk

Method



With the rack in the middle position, preheat the oven to 375˚F. Line a cookie sheet with 2 layer of parchment paper. 



In a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse until the butter pieces are pea-sized. Add the buttermilk, vanilla extract, and pulse just long enough to moisten the flour. 


On a floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using 2½ inch round cookie cutter, cut the dough into rounds. Arrange the rounds on the baking sheet, leaving space between each one. Then use your thumb to make an indentation in the middle of the scone. Fill with jam and brush the tops and side with buttermilk.


Bake until golden brown, 25 to 28 minutes. Let cool on a rack, and serve warm.

Makes 8 to 10 Raspberry Scones

Lemon Cookies

These delicate snow-dusted Lemon Cookies have a wonderful lemon and almond flavor. The cookies are rich, crumbly, and melt in the mouth. They are simple to put together and make a lovely Christmas gift too.   

Lemon Cookies

Ingredients

1 Stick (1/2 Cup/4 oz) Unsalted Butter, softened at room temperature
½ Cup (65 g) Confectioner’s/Powder Sugar
Zest of 1 Lemon
2 Tbsp Lemon Juice
½ Cup (56 g) Ground Almond
1 Cup (120 g) All-Purpose Flour
1 Tbsp Corn Flour/Starch
A Pinch of Sea Salt

¼ Cup of Confectioner’s/Powder Sugar, for dusting


Method


Preheat the oven to 350˚F. Line a baking tray with a piece of parchment paper.

In a large bowl, using a wooden spoon beat the butter and sugar until soft and creamy. Mix in lemon zest, juice, and ground almonds until well blended. Add the flour, salt, mixing only until it is incorporated into the dough.


Pull off a tablespoon of dough and roll with your hand into a short rope, and shape into crescents, or roll into a longer rope and shape into candy canes. Place on the baking tray and bake for about 12 to 14 minutes and transfer the cookies to wire racks and let cool completely.

Dust the cookies with some confectioner’s sugar. Store in an airtight container to keep them crisp.



Makes 24 cookies.


Shrimp Scampi

My family loves seafood, and this Shrimp Scampi recipe is one of their favorites! It's a really easy recipe to follow, and it tastes fantastic. The sauce is cooked with garlic, lemon, parsley, and some chili flakes to give it the extra kick. Serve up the fresh shrimps and the tasty garlic sauce with some of your favorite pasta for a wonderful and complete meal.

Shrimp Scampi

Ingredients

1 lb Shelled White Shrimps,rinsed and patted dry with paper towel
1 ½ tsp Chili Flakes
6 Cloves Garlic, chopped
Zest of 1 Large Lemon
3 Tbsp Chopped Flat-leaf Parsley
1 Tbsp Breadcrumbs
8 Tbsp Extra-Virgin Olive Oil
Sea Salt
Freshly Ground Black Pepper
3 Tbsp Unsalted Butter
1 Box of Pasta (454 g), cook as per manufacturer’s instruction
Lemon Wedges

Method

Preheat the oven to 450˚F.

Pour the olive oil in a large baking dish. Place in the oven for about 6 to 8 minutes or until the oil is hot.

Meanwhile, in a large bowl combine the shrimps, chili flakes, garlic, lemon zest, parsley, breadcrumbs, olive oil, sea salt, pepper, and mix well.

Remove the baking dish from the oven and carefully place the shrimp mixtures in the hot oil, and top with butter. Return to the oven and bake for another 5 to 6 minutes or until the prawns are just cook. If you are serving with pasta, then mix in the cooked pasta and season with lemon juice, sea salt, pepper, and top with additional parsley. Serve warm.

General Tso's Chicken

General Tso's chicken is one of North America's favorite Chinese-takeaway dishes. It's also a really easy dish to whip up at home when you feel like skipping your local Chinese restaurant. Do try making it using this recipe when you get the chance. It's a much tastier and healthier option as well. You can always adjust the sweetness and spiciness level to suit your palate and personal preference.


General Tso's Chicken

Ingredients

4 Pieces /450 g Skinless and boneless Chicken Thighs, cubed (about ¾-inch pieces)
1 Egg
1 Tbsp Soy Sauce

A pinch of Sea Salt
A few dashes of White Pepper
2 ½ Tbsp Corn Flour
8 to 10 Dried Chilies, cut into smaller pieces
2 Cloves Garlic, chopped
½ inch Ginger, sliced
3 Stalks Scallion, sliced
1 tsp Roasted Sesame Oil
Oil for deep-frying

For the sauce:

1 Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Chinese Cooking Wine

1 Tbsp White Rice Vinegar
2 tsp White Sugar

6 Tbsp Chicken Stock or Water
1 tsp Corn Flour

Method

Marinade the chicken pieces with egg, soy sauce, sea salt, pepper, and corn flour for about 15 minutes.

Combine the sauce ingredients in a small bowl; set aside. 



Heat enough oil for deep-frying to 350-380˚F. (Medium to high heat) Add the chicken and deep-fry until it is crisp and golden, about 2 ½ to 3 minutes. (If you are deep-frying in a wok with a relatively small volume of oil, fry the chicken in batches.) Remove the chicken with a slotted spoon and set aside. Pour the oil into a heatproof container, and clean the wok if necessary.

Return the wok to a high flame with 2 Tbsp of the oil. Add the dried chilies and stir-fry briefly until they are fragrant and just changing color (do not burn them). Toss in the ginger and garlic, stir-fry for a few seconds more, then add the sauce, stirring as it thickens. Tip in the chicken and stir vigorously to coat it in sauce. Add the scallions and stir a few times, then, switch off the heat, stir in the sesame oil and serve.

Nyonya Laksa

A warm bowl of this delicious Nyonya Laksa is just another perfect fix for the current cooler weather. This Laksa uses fresh thick rice noodles, which can be easily found at most Asian's grocers. The mild curry coconut soup is made of spice paste, pounded dried shrimps, coconut milk, chicken broth, and pandan leaves. When ready to serve, just ladle the curry soup onto the noodles and sprinkle with a generous amount of bean sprouts, tofu puffs, prawns, fish cakes, hard-boiled eggs, Daun Kesum (or Vietnamese mint), chili sauce, and some Kalamansi lime juice. The list of ingredients might seem like a lot; but, rest assured it's pretty easy to prepare, and it will be worth your effort!


Nyonya Laksa

Ingredients

2 lbs Fresh Thick Rice Noodles (Lai Fun/Laksa Noodles), scalded and drained
2 Packs (2 x 90 g) Tofu Puffs, halved
300 g Bean Sprouts, scalded
300 g Prawns, cooked and shelled
200 g Fish Cakes, sliced
1 Bunch Daun Kesum/Vietnamese Mints, finely sliced
8 Hard-boiled Eggs, halved
1 Cucumber, shredded, optional
Some Kalamansi Limes

Soup Base

6 to 8 Cups Chicken Broth
2 Cups Coconut Milk
4 Pandanus/Pandan Leaves, knotted

1/3 Cup Peanut or Vegetable Oil

Sea Salt to taste



Spice Paste

30 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained
4 Stalks Lemongrass, chopped
4 Fresh Red Chilies, seeded and coarsely chopped
10 g (1/2 inch) Fresh Turmeric, coarsely chopped

100 g Galangal, coarsely chopped
8 (about 200 g) Shallots, peeled and coarsely chopped
3 Cloves Garlic, peeled and chopped

2 tsp Roasted Shrimp Paste (Belachan)

5 Candlenuts
1 Tbsp Ground Coriander
30 g Dried Shrimps, soaked, drained, and pounded


Chili Sauce
8 Red Chilies, seeded and coarsely chopped
¼ tsp Sea Salt, to taste
½ tsp Sugar, to taste
White Vinegar or Kalamansi juice, to taste

Method



For the soup base: Grind the spice paste ingredients in a blender or food processor.

In a large stockpot over low medium heat, add the oil and cook the spice paste until fragrant, stirring continuously. If the mixture is too dry, add more oil. Stir-fry continuously until the spices are fragrant. Then add in the pounded dried shrimps, follow by the pandan leaves and continue to stir the paste for another 3 to 5 minutes.

Pour in the coconut milk and chicken broth into the spice paste mixture. Bring the mixture to a boil, lower the heat and simmer for about 30 minutes. Then add the tofu puffs and let it cook for another 2 – 3 minutes. Season the soup with sea salt.


Chili sauce: Blend together the chilies, sea salt, and sugar. Adjust the seasoning with vinegar or Lime juice.

When ready to serve, just ladle the curry soup onto the noodles and sprinkle with generous amount of bean sprouts, tofu puffs, fish cakes, prawns, hard-boiled eggs, Daun Kesum (or Vietnamese mint), chili sauce, shredded cucumber, if using, and some Kalamansi lime juice

Serves 8

Crispy Sweet And Spicy Chicken

This Crispy Sweet And Spicy Chicken is one of my favorite items in the menu of a local gastro pub. The chicken is lightly battered and fried until crispy golden brown. Toss some Thai sweet chili sauce, some fried egg roll crisps, and top if off with some sesame seeds. Simply delightful!

Crispy Sweet And Spicy Chicken

Ingredients

2 Pieces /350 g Skinless and boneless Chicken Breast, lightly pounded and cubed (about ¾-inch pieces)

1 Egg
1 Tbsp Soy Sauce
A pinch of Sea Salt
A few dashes of White Pepper

2 ½ Tbsp Corn Flour
1 Cup Fried Egg Rolls Crisps (about 2 pieces egg roll wrappers, cut into small triangles or squares) Click here for the recipe
Peanut Oil, for frying
2 tsp Roasted Sesame Seeds
Sauce
2 Cloves Garlic, chopped
½ tsp Minced Ginger
½ Cup Thai Sweet Chili Sauce
2 Tbsp Sriracha
2 Tbsp Water
½ tsp Sesame Oil

Method

Marinade the chicken pieces with egg, soy sauce, sea salt, pepper, and corn flour for about 15 minutes.

Combine the sauce ingredients in a small bowl; set aside.

Heat enough oil for deep-frying to 350-380˚F. (Medium to high heat) Add the chicken and deep-fry until it is crisp and golden, about 2 ½ to 3 minutes. (If you are deep-frying in a wok with a relatively small volume of oil, fry the chicken in batches.) Remove the chicken with a slotted spoon and set aside. Pour the oil into a heatproof container, and clean the wok if necessary.



Return the wok to a medium heat with 1 Tbsp of the oil. Toss in the ginger, garlic and stir-fry for a few seconds, then add sauce, stirring as it thickens. Tip in the chicken and fried egg roll crisps; stir to coat it in sauce. Top with some roasted sesame seeds and serve.

Gluten Free Banana Pancakes

This Gluten Free Banana Pancakes recipe gives you light and fluffy pancakes that're great for those on a gluten-free diet. My kids really enjoy these healthy pancakes as an after-school snack. The batter is made with a combination of rice and mung bean flour, bananas, and almond milk. Try it!

Gluten Free Banana Pancakes

Ingredients

2 (about 350 g) Bananas, mashed

1 Cup/120 g Rice Flour
½ Cup/50 g Mung Bean Flour
2 Tbsp Sugar
½ tsp Sea Salt
1 tsp Baking Powder
2 Eggs, Lightly Beaten
¾ Cup Almond Milk
2 Tbsp Melted Unsalted Butter

Vegetable Oil, for greasing
2 Bananas, thinly sliced, optional
Confectioners’ sugar for dusting, optional
Maple syrup for serving, optional


Method

In a large bowl, combine the flours, sugar, sea salt, and baking powder. Mix in the bananas, eggs, and almond milk, melted butter, and stir until the batter has no lumps of flour remain. (If the batter is too runny, add another tablespoon of rice flour)



Lightly grease the griddle or a non-stick pan with oil. Ladle about 3 tablespoons batter onto the griddle for each pancake and place 3 to 4 slices of bananas on top, if using. Cook until bubbles form on top and the batter is set. Using a spatula, flip the pancakes and cook until golden brown on the other side. (Grease the griddle again before frying another pancake.)

Serve the pancakes warm with confectioners' sugar and maple syrup, if desired.

Makes about 20 small pancakes

Fried Egg Roll Crisps

These are fried egg roll wrapper crisps. It’s great as a snack, topping for soups, salads, congee, etc. A really versatile garnish that's simple to make and you can fry a large batch and store in an airtight container for later use.


Fried Egg Roll Crisps

Ingredients

1 Packet (1 lb) Egg Roll Wrappers (about 22 pieces), cut into thin strips
Peanut Oil, for deep-frying
Sea Salt

Method

Heat oil to about 325˚F, and deep fry egg roll strips until golden brown. Remove from the oil, shake off any excess oil, and place on a plate lined with paper towel. Sprinkle some sea salt, if desired. Let cool completely before storing them in an airtight container.

Grilled Turkey Sandwich With Basil Aioli

I made this Grilled Turkey Sandwich With Basil Aioli after sampling a similar sandwich at a nearby café recently. The combination of provolone cheese, fresh sliced tomatoes, and homemade basil aioli made this simple and yet healthy sandwich truly appealing and comforting on any day. Try it with whole wheat, or a bread of your choice.

Grilled Turkey Sandwich With Basil Aioli

Ingredients

4 Slices of Roasted Turkey Breasts
4 Slices of Tomatoes
2 Slices of Provolone Cheese
4 Slices of Whole Wheat Breads
Extra-Virgin Olive Oil
Some Basil Aioli, recipe as follow

Basil Aioli
2 Cloves of Garlic, peeled
A small handful of Fresh Basil Leaves (about 20 leaves)
1 Egg Yolk

Zest of 1 Lemon
5 Tbsp Extra-Virgin Olive Oil
Sea Salt

Freshly Ground Black Pepper

Method


Basil Aioli: Place the garlic, basil leaves, egg yolk, lemon zest, olive oil, a little salt, and a few grinds of pepper in the bowl of the processor fitted with the steel blade and blend well. 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, and pepper

To assemble the sandwich: Place a cast-iron skillet pan over medium to high heat. Lightly brush one side of slice of bread with olive oil. Top two slices of bread with cheese, and place the breads (oiled side down) on the skillet until they are toasted, and the cheese has melted. Remove the toasted bread slices, layer the turkey slices on top of the cheese, spread some basil aioli, tomatoes, season lightly with salt and pepper, and cover with the other slice of bread. Press the sandwich firmly, cut into half and serve immediately.

Serves 2

Malaysian Stir-fry Kam Heong La La or Clams

This is my recipe for the popular Malaysian Stir-fry Kam Heong La La or Clams. I had posted the crabs version a few years back. So, I thought I should share the delicious clams version with you now. One of my readers wrote to me recently, lamented that she had used clams instead with the same recipe; but, it did not turned out quite the way she had expected. The whole dish turned out like clam shell soup! Well, don't get disheartened. In order to achieve the luscious spicy fragrant sauce for this dish, all you need to do is to quickly blanch the clams, shake and drain off all excess water before tossing them into the sauce. This method will prevent the sauce being too watery. That's all to it. If you like spicy clams, then give this recipe a try.

Malaysian Stir-fry Kam Heong La La or Clams

Ingredients


600 grams Savoury Clams, soaked with cold water

1 ½ Tbsp Dried Shrimps, soaked for 10 minutes and drained
3 Shallots, chopped

3 Cloves Garlic, chopped
1/2 tsp Chopped Ginger
6 to 8 Thai Bird’s Eye Chilies, chopped

3 Sprigs of Fresh Curry Leaves

1 Tbsp Fish Curry Powder
1 tsp Coarsely Ground Black Peppercorns

1 ½ Tbsp Dark Soy Sauce

1 Tbsp Oyster Sauce

2 tsp Sugar

2 Tbsp Peanut Oil

Method



Scrub the clam shells, rinse thoroughly in cold water,and drain well. Add enough water into the wok and bring to a boil over high heat. Add in the clams and once the shells about to open, transfer to a large colander and shake off excess water.

Rinse the wok, and reheat with the peanut oil on medium to high heat. Cook the dried shrimps until crisps. Then toss in the shallots, garlic, ginger, chili, curry leaves, curry powder and cook until the mixture is golden in color and fragrant.

 Then add the coarsely ground black peppers, dark soy sauce, and oyster sauce, sugar and give the mixture a quick stir. Mix in the clams and stir until well combine and season with salt if necessary. Serve immediately.

Baked Buffalo Chicken Nuggets

Thai Chicken Larb/Larb Gai

This Thai inspired Chicken Larb or Larb Gai is a sour, spicy, and refreshing meat salad. There are variations of Larb, it can be pork, beef, or duck. This is a perfect dish when you want something quick, light, and yet healthy. The only thing you have to cook is the ground chicken, which takes just a few minutes to cook. Once that is done, just mix in with all the chopped and sliced greens, herbs, sauces, and serve with plenty of crisp lettuce.


Thai Chicken Larb/Larb Gai

Ingredients



300 g Ground Chicken Thigh
A few shake of Chili Flakes
1 ½ Tbsp of Peanut Oil
Sea Salt, to taste
Freshly Ground White Pepper

Sauce
3 Tbsp Fish Sauce
3 Tbsp Lime Juice
1 Tbsp Melted Palm Sugar

Herbs/Greens
½ Red Onion, peeled, halved and thinly sliced
4 Tbsp Chopped Fresh Mint Leaves
2 Small Cucumbers, diced
4 to 5 Tbsp Chopped Fresh Corianders
2 Red Chilies, seeded and finely sliced
A Handful of Thai/Asian Basils, finely sliced
1 Large Iceberg Lettuce, halved, rinsed, dried and chilled


Method


Heat peanut oil in a skillet, over medium-high heat and add in the ground chicken. Cook until the chicken are no longer pink in color and season with a few shake of chili flakes, sea salt, and pepper. When the chicken is fully cooked, transfer it into a large mixing bowl. Mix all the ingredients together, except the lettuce, and adjust the seasoning with additional, lime juice, sea salt, and pepper. Let the mixture stand for about 20 minutes. When ready to serve, spoon some chicken mixture into lettuce crisp, wrap it up, and enjoy.

Meatloaf Sandwiches

I made this tasty meatloaf with ground beef and caramelized vegetables. It is another good way to get lots of veggies into your kids diet. The meatloaf is very flavorful and it's great when served with toasted baguette or rolls as a sandwich, topped off with some cheese of your choice. Yum!

Meatloaf Sandwiches

Ingredients

2 lbs Ground Beef
1 ½ Tbsp Olive Oil
1 Red Onion, halved and sliced
2 Carrots, peeled and sliced
2 Bell Peppers, halved and sliced
3 Cloves Garlic, peeled and coarsely chopped
2 Eggs
¼ Cup Breadcrumbs
½ tsp Chili Flakes
2 tsp Sea Salt
½ tsp Ground Black Pepper
1 tsp Italian Seasoning
1 Cup BBQ Sauce
12 Rolls or 2 Baguette, toasted
12 Slices of Cheddar Cheese

Method

Sauté onion, carrots, peppers, and garlic in a skillet until all the vegetables are cooked and caramelized. Let it cool slightly, and puree in a food processor or a blender.

In a large bowl, combine the ground beef; mix vegetable puree, eggs, breadcrumbs, chili flakes, sea salt, black pepper, and Italian seasoning. Knead the mixture well until the entire ingredient is well blended. Transfer the beef mixture into a non-stick loaf pan and refrigerated for about 3 hours, or overnight.

When ready to cook, preheat the oven to 350˚F. Loosen the loaf with a small knife and flip it over in a baking pan lined with parchment paper. Brush the top with BBQ sauce and bake in the oven for about 1 hour. Pour off all the excess fat and let stand for 10 to 15 minutes before serving.

Makes 12 Sandwiches

Smoked-Rice Salad

Has anyone tried cooking with smoked rice? If not, I would like to encourage you to give it a try. The rice has an unique smoky flavor and it tastes fantastic. I made this Smoked Rice Salad with shrimp, peppers, cucumbers, scallions, scallions, and lime juice dressing. This salad can be served at room temperature or cold, straight from the fridge. It's a colorful and fresh clean-tasting salad which is I am sure you will enjoy!

Smoked-Rice Salad

Ingredients

1 ½ Tbsp Olive Oil
1 Yellow Onion, finely chopped
2 Cloves Garlic, chopped
2 Cups (400g) Smoked Long Grain Rice
600 ml Chicken Stock

250 g Frozen Cooked Shrimps, thawed
4 Mixed Colors Bell Peppers, small diced
2 Japanese Cucumbers, small diced
2 Serrano Chilies, seeded and finely sliced
3 Stalks Scallions, finely sliced
5 Tbsp Chopped Fresh Corianders

Lime Juice Dressing
Juice of 1 ½ Lime
1 tsp Ground Cumin
3 to 4 Tbsp Extra-Virgin Olive Oil
Sea Salt
Freshly Ground Black Pepper

Method

Heat the oil in a pan and sauté the onion and garlic on moderate heat until sticky, fragrant, and golden in color. Then add the rice, give it a good stir, and season with sea salt and pepper. Transfer the rice into a rice cooker, add chicken stock and cook as per the cooker instructions.

Meanwhile, combine the shrimps, peppers, cucumber, chilies, scallions, coriander, and the lime juice dressing in a large mixing bowl. Fluff the cooked rice and toss into the vegetable and shrimp mixtures. Stir the rice salad well, and season with salt and pepper, if necessary.

Chinese Roasted Soy Sauce Chicken With Ginger and Scallion Sauce

My kids just love this Chinese Roasted Soy Sauce Chicken With Ginger and Scallion Sauce. They enjoy this simple and tasty roast chicken with steamed rice, some cucumber slices, and a stir-fry vegetable. By the way, the adults at home love this simple meal too. Try it, enjoy! :-) 


Chinese Roasted Soy Sauce Chicken With Ginger and Scallion Sauce

Ingredients

2 Pieces Chicken Breast
2 Pieces Chicken Legs
½ tsp Ground Ginger
½ tsp Ground Sichuan Peppercorn
2 Tbsp Honey
3 Tbsp Soy Sauce
½ Tsp Chili Flakes
1 Tbsp Peanut Oil

Ginger And Scallion Sauce
½ Tbsp Chopped Ginger
4 Scallions, thinly sliced
1 Green Chili, seeded and finely chopped
1 Clove Garlic, peeled and finely chopped
¾ tsp Sea Salt
5 to 6 Tbsp Peanut Oil

Cucumber Slices
Steamed Rice

Method

Marinate the chicken with ground ginger, Sichuan peppercorn, honey, soy sauce, chili flakes, and peanut oil for about 2 to 3 hours.

Make the sauce: In a small saucepan and heat the peanut oil. When the oil is hot, switch off the heat and mix in the ginger, scallions, chili, garlic, and sea salt. Stir well to combine and set aside.

Preheat the oven to 400˚F.

Remove the chicken from the marinade, and place in a roasting pan. Roast the chicken in the oven for 20 minutes. Turn the chicken pieces over and roast for another 25 minutes or until the chicken is tender. Remove the chicken from the oven and let it rest for 10 minutes before serving.

The Ultimate Baked Potato Salad

This delicious and hearty baked potato salad is loaded with crispy bacon, cheese, onion, pepper, and olives. I have also added a bit of roasted garlic and replaced the usual pork bacon with organic turkey bacon instead. Try making this, it's a great tasting salad!

The Ultimate Baked Potato Salad

Ingredients



2 lbs Yellow Flesh Potatoes, cooked, cubed
1 Pack/8 oz Sargento® Traditional Cut Shredded Mild Cheddar Cheese, divided
1 Cup Mayonnaise
1/3 Cup Chopped White Onion
2 Cloves Roasted Garlic, finely chopped (optional)
1/3 Cup Crispy Cooked Bacon
1 Small Red Bell Pepper, small diced
½ Cup Sliced Black Olives
Freshly Ground Black Pepper

Method



Preheat the oven to 350˚F.

Place the potato cubes in a greased baking dish. Combine 1 ½ Cup cheese, mayonnaise, onion,garlic, black pepper in a small bowl; spread the mixture over the potatoes and sprinkle with bacon, peppers, and olives.

Bake the potatoes for about 30 minutes, or until bubbly. Top with remaining cheese, and bake for another 5 minutes.

{Recipe adapted from Sargento}

Sweet Chili Chicken Wings

Here's an excellent Thai inspired appetizer, Sweet Chili Chicken Wings. This finger licking good chicken wings are pan-fried with garlic, then coated with sweet chili sauce, sambal oelek, and a few shakes of roasted sesame seeds. Yummy!

Sweet Chili Chicken Wings

Ingredients

6 (1 lb) Chicken Wings

Sea Salt

Freshly Ground Black Pepper
1 Tbsp Rice Flour

2 Tbsp Peanut Oil
4 Cloves Garlic, whole
2 tsp Roasted Sesame Seeds

Sauce
¼ Cup Thai Sweet Chili Sauce
2 Tbsp Sambal Oelek or Sriracha



Method



Cut off the wing tips and discard (or, use them for stock). Divide each wing into two joints. Rub the chicken pieces of chicken pieces with, salt, pepper and toss with rice flour.

Smash garlic cloves without peeling.

Heat the oil in frying pan and add the pieces of the chicken and the garlic cloves. Fry until the chicken is golden. Then add the sauce, stir, add in the sesame seeds until well coated, and sticky.

Brown Butter Financier

These delicate Brown Butter Financier cakes are a great afternoon tea/coffee treat. Made with brown butter, ground almond, eggs, flour, and sugar - these little cakes are delicious. The texture is soft, light, and moist. As usual, I decided to reduce the amount of sugar used in the original recipe as it's a tad too sweet for my palate.

Brown Butter Financier

Ingredients

1 Tbsp Unsalted Butter, melted, for brushing the molds
50 g Pastry Flour, sifted 

5 g Corn Starch, sifted
½ tsp Baking Powder, sifted
4 Large Egg Whites
100 g Superfine Sugar

50 g Ground Almonds
A Pinch of Salt

130 g Unsalted Butter 



16 Financiers mold or Small Muffin Pans (12)

Method



Brush the molds with melted butter, and place them on a baking sheet.

Preheat the oven to 425˚F (220˚C).


Place the egg whites in a large bowl, and beat lightly. Add sugar, ground almonds, flour, cornstarch, baking powder, and salt each at a time and mix well without over mixing. Set aside.

Brown the butter in a small saucepan over medium low heat, whisking frequently until fragrant and golden brown in color. Pour butter into another bowl. Place the bowl into a larger bowl half-filled with ice water to stop it from cooking further and burning.

Add browned butter to the flour and almond mixture and mix well. Spoon the batter into the molds and bake in the oven for about 11 to 15 minutes, or until the cakes are light brown in color. Remove from the oven and let cool for 10 minutes before unmold.

Makes 12 to 16 mini cakes

{Recipe adapted from: Okashi by Keiko Ishida}

Thai Basil Chicken

Thai Basil Chicken is one of those amazing dish that is so easy and quick to whip up. Just make sure you have plenty of steam rice ready as this stir-fry chicken is slightly spicy, delicious, and addictive! :-)

Thai Basil Chicken

Ingredients

2 Cloves Garlic, Chopped
½ Yellow Onion, diced
3 Bird's Eye Chilies, chopped

3 Pieces (about 380g) Skinless & Boneless Chicken Thighs, diced
50 g Asian (Thai) Basil
1 1/2 Tbsp Peanut Oil


Sea Salt to taste
Freshly Ground White Pepper
2 Stalks Scallions, finely sliced



Sauce

2 tsp Oyster Sauce
1 Tbsp Fish Sauce


2 tsp Soy Sauce
1 tsp Sugar
2 tsp Dark Soy Sauce


½ tsp Corn Starch

2 Tbsp Water

Method



Combine the sauce ingredients and mix well.

Heat the oil in a wok over moderate heat and cook the garlic, onion, and chilies until fragrant. Turn the heat on high and toss in the diced chicken. Give a quick stir, mix in half of the basil, stir and add in the sauce.



Bring the mixture to a boil and season with pepper and sea salt, if necessary. Once the sauce has thickened, mix in the rest of the basil. Serve warm with some steamed rice, and top with scallions.

Chinese Scallion Pancakes or Green Onion Pancakes

I usually serve these flavorsome Chinese Scallion Pancakes or Green Onion Pancakes to my family as an in-between meals snack. As they love it so much, I would usually double the recipe when I am at it and just place the surplus in the freezer. Then, I will just simply reheat them in the oven over moderate heat as either a speedy breakfast or a snack again in a day or two.

Chinese Scallion Pancakes or Green Onion Pancakes

Ingredients

Dough
Scallions And Sea Salt Mixture
Peanut Oil

Dough
3 Cups (360 grams) Unbleached All-Purpose Flour

A Pinch of Sea Salt

1 Cup (250 ml) Water

Filling
6 to 7 Stalks Scallions, chopped
1 tsp Sea Salt
1 Tbsp of Roasted Sesame Oil

Method

Make the dough: Combine the flour and salt in a large mixing bowl and make a well in the center. Bring the water to the boil, remove it from the heat to let is stop bubbling and then pour it on to the flour. Mix in quickly with the handle of a wooden spoon. When the mixture is cool enough to handle, transfer it to a work surface and knead into smooth dough. Cover and let the dough rest for 30 minutes.



Make the filling: In a small bowl, combine chopped scallions and sea salt. Set aside.

Make the pancake: Working on a lightly floured surface, break the dough into 12 pieces. Work with one piece at a time. Flatten each piece of dough with your palm, and roll into a thin rectangular shape. Brush the surface with sesame oil and sprinkle with the scallions and sea salt mixture. 

Starting with the edge closest (the long end) to you and roll up the dough. Then roll it up again from one end like a snail, tuck the end and flatten the roll with your palm to your desired thickness. Repeat with the remaining dough, oil, scallions and sea salt mixture.

Then, heat a heavy, flat-bottomed frying-pan (or cast-iron pan) over a medium heat. Pour a little oil to coat the surface. When the oil is nice and hot, place the dough and fry until both sides are golden brown in color. Serves warm.

Chicken Sriracha Fried Rice

Chicken Sriracha Fried Rice

Ingredients

3 ½ Tbsp Peanut Oil

2 Pieces (400grams) Skinless & Boneless Chicken Breasts, cubed
½ tsp Red Chili Pepper Flakes
1 Tbsp Minced Ginger

3 Cloves of Garlic, chopped

4 Large Egg
6 Cups Cooked Cold Rice

1 ½ Cups Frozen Vegetables (carrot, peas, beans, & corn), thawed and drained

2 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
3 to 4 Tbsp Sriracha

Sea Salt to taste

Freshly Ground White Pepper

4 Scallions, chopped



Method



Heat 2 Tbsp of oil over medium to high heat on a frying pan and fry chicken with chili flakes until they are light golden in color. Push the chicken aside or dish out and set aside.



Add in the remaining 1 ½ Tbsp of oil and fry the ginger and chopped garlic until fragrant. Then crack in the eggs let it set, and gently move it around. Toss in the rice and stir frequently make sure the rice is coated with the eggs. Add the vegetables, cooked chicken, stir well and mix in the soy sauce, dark soy sauce, Sriracha, and stir frequently. Then season the fried rice with salt and pepper. Serve warm with some chopped scallions.

Serves 4

Vegetable Chowder

This Vegetable Chowder is a satisfying and wonderful soup for any cool weather days. It has a light creamy broth that's filled with chock-full of tender celery, carrots, corn, potatoes, and smoked bacon.

Vegetable Chowder

Ingredients

4 Rashers of Double-Smoked Thick-Cut Bacon, diced
1 Tbsp Vegetable Oil

1 Tbsp Unsalted Butter

1 Large Yellow Onion, diced

1 Large Carrots, peeled and diced (1 Cup)

2 Ribs Celery, diced (1 Cup)
2 Medium Potatoes, diced (1¼ Cup)
1 Cup Frozen Corn Kernels
3 Sprigs Fresh Thyme
1 Bay Leaf
3 ½ Cups of Chicken or Vegetable Stock
250 ml Whipping Cream

2 Tbsp of Flat Leaf Parsley, finely chopped

Sea Salt
Freshly Ground Black Pepper


Method

Heat the vegetable oil in a stockpot over moderate heat. Cook the diced bacon until crispy. Discard some of the oil, leaving about 1 ½ Tablespoon in the pot.

Then add the onion, and stirring frequently until it is light golden in color. Mix in the carrot, celery, potatoes, bay leaf, corn, thyme, bay leaf, butter, a little salt, and black pepper. Continue to stir the vegetable mixture with a wooden spoon, for about 5 minutes. Then add the chicken or vegetable stocks. Bring the soup to a boil; reduce the heat and simmer, covered, for about 15 minutes. Remove the bay leaf and stir in the cream, and let it simmer gently for another 5 minutes. Mix in the parsley, and season with salt and pepper. Serve warm.

Serves 3 to 4

Sun-Dried Tomato Pesto Pasta

This sun-dried tomato pesto pasta is the perfect solution for a quick and tasty vegetarian meal. Try making your own pesto, whenever possible, the recipe is in one of my previous post.

Sun-Dried Tomato Pesto Pasta

Ingredients

300g Penne Pasta
6 to 7 Tbsp Sun-dried Tomato Pesto
Sea Salt
Freshly Ground Black Pepper
Freshly Grated Parmigiano-Reggiano

Method

Cook pasta as per manufacturer’s instructions. When the pasta has cooked al dente, drain it in a colander, and toss it with sun-sun-dried tomato pesto, and season with sea salt, black pepper, and top with grated Parmigiano-Reggiano.

Serves 2

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

Ingredients

150 g Sun-Dried Tomatoes, coarsely chopped (softened with boiling water, if necessary)
1 Bag (About 100g) of Fresh Basil, rinsed and dry

2 Cloves Garlic, chopped

¼ Cup Toasted Pine Nuts

1 Tbsp Red Chili Flakes

1 Cup Extra-Virgin Olive Oil

Sea Salt

Freshly Ground Black Pepper

3 Tbsp Grated Parmesan



Method



Combine sun-dried tomatoes, basil, garlic, pine nuts, and chili flakes in a food processor. Pulse and chop until all the ingredients are roughly blended. Slowly add in the olive oil and continue to pulse and chop. Transfer to a large bowl and add the Parmesan. Check for seasoning.

Steak Sandwich with Pesto

Using the Pesto sauce which I made earlier, I prepared this quick and easy succulent Steak Sandwich with Pesto for lunch over the weekend. I topped it with a generous mixture of spicy greens and my family loved it.

Steak Sandwich with Pesto

Ingredients

2 Sirloin Steaks
3 Sprigs Fresh Rosemary
2 Cloves of Garlic
Sea Salt
Fresh Ground Black Pepper
Olive Oil

Unsalted Butter
Homemade Basil Pesto
Mixed Spicy Greens
2 Baguettes

Method

In a pestle mortar or a food processor, coarsely pound or process together the rosemary leaves, garlic, and sea salt. Add in some olive oil, black pepper, and whisk well.

Rub the marinade into the meat and refrigerate for two hours.

Remove the meat from the refrigerator 30 minutes before cooking.

Preheat the oven to 425˚F.


Heat a large griddle cast-iron over medium-high heat until hot. Sear the meat on both sides and continue to cook in the oven, about 4 minutes per side, or cooked to your desired doneness. Remove the steak from the oven, top with a little butter, and let it rest for 5 minutes, cut into thin slices and serve immediately.

Assemble the sandwich: Split the baguette in half and lightly toast in the oven. (Do this while the meat is resting) Spread some pesto on the baguette, steak slices and then the mixed greens.

Mini Cheese Pizza

This Mini Cheese Pizza is delightful when eaten warm. Also known as fried pizza or Pizza Fritta, they are deep fried, and you make it sweet or savory with your favorite toppings. Here, I have stuffed the dough with mozzarella cheese and instead of deep-frying, I baked them in the oven for about 12 minutes at 450˚F. The baked pizza turned out superb, crusty on the outside with gooey cheese inside!

Mini Cheese Pizza

Ingredients

1 Packet (about 320g) Fresh Pizza Dough (available at Whole Foods Market)


80 g Mozzarella Cheese, diced and divided into 6 portions

Extra Virgin Olive Oil

¼ tsp Dried Italian Herbs

Red Chili Flakes
Sea Salt
Freshly Ground Black Pepper

Baking tray-lined with parchment paper



Method





Preheat the oven to 450˚F.



Press down the dough on a lightly oil surface. Then divide the dough into 6 equals balls. Roll each out into a circle. Place diced mozzarella cheese in the center of each circle, wrap the dough around filling and flatten it with your palm. Place the dough on the baking dish, seam side down, brush the top with olive oil, and sprinkle some Italian herbs, chili flakes, sea salt, and black pepper. Bake for about 12 minutes, or until light golden brown in color. Serve warm.

Honey Sesame Chicken

Try this sweet and sticky Honey Sesame Chicken stir-fry for your next meal. The chicken may take a while to marinate, but it’s quick to prepare, and it tastes great.

Honey Sesame Chicken

Ingredients

4 (About 430 g) Skinless and Boneless Chicken Thighs, cut into bite sized cubes

2 tsp Corn Flour/Starch
Peanut Oil for stir-frying (about 2 Tbsp)
½ tsp Red Chili Flakes
1 Tbsp Dark Soy Sauce
1 Tbsp Honey
2 Tbsp Roasted White Sesame Seeds

Marinate

1 Tbsp Shaoxing Cooking Wine


1 Tbsp Light Soy Sauce

1 tsp Dark Soy Sauce
1 tsp Red Chili Flakes
3 Tbsp Honey
2 tsp Oyster Sauce
½ tsp Sea Salt
A few dashes of White Pepper

Method

Marinate the chicken cubes with wine, light and dark soy sauce, chili flakes, honey, oyster sauce, sea salt, and pepper for about 2 hours. Then discard some of the marinate liquid and mix in the corn flour/starch.

Heat 2 Tbsp of oil in a large wok or cast iron pan until hot. Add chicken cubes and stir briefly. When the chicken are sizzling fragrant, add the chili flakes, dark soy sauce, honey, sesame seeds and stir vigorously, switch off the heat, and serve immediately.