Thursday, 31 January 2013

Tuna Tomato Penne Pasta

200g Penne Pasta
Block of Parmesan Cheese
1 tbsp Salt
Extra Vrgin olive oil
1 can Tuna Flakes, drained
Pepper to taste 
For Sauce
Oil from the can of tuna
2 tbsp Extra Virgin Olive Oil
4 cloves Garlic, mince finely
20 Cherry Tomatoes, quartered
1. Boil a pot of water and dump in 1 tbsp Salt and some drops of Extra Virgin Olive Oil
2. Once boiled, throw in Penne and boil for 10 to 12 mins or depending on your choice of done-ness. 
3. In a Pan, heat up Extra Virgin Olive Oil and stir fry garlic. Add in the oil from tuna.
4. Add cherry tomatoes and stir for 5 mins, making sure all the tomatoes are soft and mushy. 
5. Once Penne is done, drain and dump into the sauce.
6. Mix well in the pan and throw in half of the chopped Parsley.
7. Plate your Penne and scatter half of the chopped Parsley all over.
8. Grate Parmesan Cheese on top.
9. Mix tuna and mayo to your pref consistency and season with pepper.
10. Serve tuna mayo with pasta 
11. Enjoy!

Saturday, 26 January 2013

Herring Tomato Salad


15 Cherry Tomatoes
Smoked Herring with brine


1. Halve the cherry tomatoes 
2. Mix the brine with the tomatoes
3. Arrange tomatoes in a plate and add in Herring fillets, sliced
4. Enjoy! 

Monday, 21 January 2013

Meatballs and Mash

200g Mince Beef
200g Mince Pork
1 Sprig Flat Leaf Parsley, roughly chopped
1 Tbsp Tomato Paste
2 Clove Garlic, minced
50g Cheddar cheese, Shredded
Salt and Pepper
4 Russet Potatoes, Cut to 1" cubes
2 Tbsp Margarine (Healthier, if you prefer butter u can)
Milk (Amount depend on your preferred consistency)
Salt and Pepper
1. Mix all meatballs ingredients and chill for minimum 2 hours
2. Pre-heat Oven to 200 Degrees C
3. Shape the meatballs and bake them for 20 minutes
4. Put potatoes in a pot and fill with water and a generous pinch of salt.
5. Bring to a boil and cook till potatoes slide off a knife when poked.
6. Drain, and add in margarine and milk.
7. Mash with a masher till smooth and creamy.
8. Season with pepper.
9. Arrange mash on bottom of plate
10. Arrange meatballs on top of mash
11. Enjoy!

Wednesday, 16 January 2013

超省时生活- Baked Beef Burger Patties


100g minced beef
1/4 big onion (minced)
1/2 packet of a 60g prawn cracker (I used Oishi Prawn Cracker)
2 Tbsp mayonnaise


1) Pre-heat the oven at 180°C.
2) Put the prawn cracker in a plastic bag and crushed it.
3) Add the minced beef, onion and mayonnaise into the plastic bag.
4) Mix well and mould them into patties
5) Place each patty on a piece of aluminium foil.
6) Bake at 180°C for 15 minutes.
7) Enjoy! 

Sunday, 13 January 2013

Chicken Rendang Padang

1.5 kg or 1 Large Chicken, cut into pieces
10 dried chillies
4 red chillies
10 shallots
5 cloves of garlic
5 cm-thick piece lengkuas (galangal)
5 cm-thick piece old ginger
4 stalks of lemongrass (use only 7cm of the root part)
4-5 kaffir lime leaves
1 daun kunyit (tumeric leaf)
1 tsp ground coriander
2 coconuts (only grated white portions)
2 slices of assam keping (sour fruit)
1 tbsp of tamarind mixed with 2 tbsp of water. Strain and reserve.
250ml of water
2-3 tbsp of cooking oil
1. Soak the dried chillies for 20 mins. or until soft. Rinse chillies and set aside.
2. Put half of the grated coconut in a muslin cloth and pour in the 250ml of water. Squeeze to extract the coconut milk. Refrigerate.
3. Heat the wok or a non-stick frying pan. Fry the remaining grated coconut over low heat, stirring constantly to prevent it from burning. Do not use oil. It should take around 30 mins. to get the grated coconut to brown.
4. Allow to cool, then blend till fine. Set aside 3 tbsp for use later. Store the remainder in a glass jar and refrigerate.
5. Grind the dried chillies, red chillies, shallots, garlic, lengkuas, old ginger and lemongrass together to make the rempah. Use a little water to help the process if you are using a blender.
6. Heat 2-3 tbsp of oil in a pot over a small fire. Add the rempah and fry until it browns and give off a strong aroma.
7. Add daun kunyit and lime leaves.
8. Add chicken and fry until coated with rempah.
9. Add the coconut milk and 1 tsp of salt or more to suit your taste, and the ground coriander.
10. Next the assam keping and tamarind juice. Cover and allow to simmer over low heat, stirring occasionally, for 40 minutes or until the chicken is tender.
11. Add in 3 tbsp of the toasted grated coconut and stir thoroughly.
12. Enjoy!
* This Recipe is from 20/4/12 The Sunday New Paper*

Saturday, 5 January 2013

Bak Kut Teh (肉骨茶)

2 kg Pork Prime Ribs 
4 Litre Water
400g Pork Bones
200g Garlic, seperated with skin intact
2 tablespoon crushed White Pepper (put them in a soup bag)
1 tablespoon Rock Sugar
2 tablespoon Salt
2 tablespoon Dark Soy Sauce (thick)
2 Red Chillies
1. Bring water to a boil
2. Add in the Garlic, Pepper, Pork Bones, Rock Sugar and Salt and wait for it to boil
3. Add in the Pork ribs, bring down to low heat and simmer for 1 to 1.5 hours
4. Meanwhile, slice up Red Chillies and drizzle in the Dark Soy to form a dipping sauce for the Ribs
5. Serve the Pork Ribs soup warm with the Red Chillies Dip and (Optional You Tiao, Salted Veg and Beancurd Sticks)
6. Enjoy!
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