Potato and Tuna Salad

Ingredients

1 can Tuna flakes in brine

3 potatoes, diced to 1 cm squares

1 hard boil egg, chopped 

1 bunch fresh flat leaf parsley, chopped

Extra Virgin Olive oil

Pepper

Method

1. Boil the potato squares for 10 mins, drain and chill in fridge

2. Once chilled, place potatoes, tuna flakes, half the brine in a large bowl

3. Season with pepper.

4. Check for amount of moistness, you can add more of the brine if you like

5. Plate the salad, and scatter the egg and parsley over.

6. Drizzle some Extra Virgin Olive oil over the salad.

7. Enjoy!   

Potato, Chicken and Egg Salad

Ingredients
 

2 Large Bratagi Potato, chop to 1cm cubes

2 Hard boil Eggs, sliced

1 Boneless chicken thigh meat

4 Tbsp Mayo

2 Tsp Djion Mustard

Salt and Pepper

Oil
 

Method
 

1. Boil potatoes for 8 minutes till knife can easily go thru when pierced. Cool and chill in fridge.

2. Boil eggs and Slice. Cool and chill in fridge.

3. Season chicken with salt and pepper, pan fry for 8 minutes on each side till golden brown. Chop to 1 cm cubes. Cool and chill in fridge.

4. After ingredients are chilled, assemble potato and chicken in bowl.

5. Add in mayo and mustard. Mix well.

6. Serve with eggs on top of salad.

7. Enjoy!

Potato, Chicken, Celery and Egg Salad

Ingredients

2 Large Bratagi Potato, chop to 1cm cubes

2 Hard boil Eggs, sliced

1 Boneless chicken thigh meat

2 Stalk celery, chopped 

4 Tbsp Mayo

2 Tsp Djion Mustard

Salt and Pepper

Oil

Method

1. Boil potatoes for 8 minutes till knife can easily go thru when pierced. Cool and chill in fridge.

2. Boil eggs and Slice. Cool and chill in fridge.

3. Season chicken with salt and pepper, pan fry for 8 minutes on each side till golden brown. Chop to 1 cm cubes. Cool and chill in fridge.

4. After ingredients are chilled, assemble potato and chicken in bowl with celery.

5. Add in mayo and mustard. Mix well.

6. Serve with eggs on top of salad.

7. Enjoy! 

Warm Potato Salad

Ingredients

4 medium potatoes, peeled and quartered

Bunch of cilantro

Salt and Pepper

Extra virgin olive oil

Method

1. Boil potatoes in salted boiling water for 10mins

2. Drain and cover with tea towel to steam the potatoes.

3. Once cooled, toss potatoes with extra virgin olive oil 

4. Season with salt and pepper

5. Serve with cilantro

6. Enjoy! 

Braised Chicken with Potato, Carrot and Mushroom

Ingredients

2 chicken thighs, cut into pieces

2 cloves garlic,  chopped

5 slices of young ginger

1 Tbsp sesame oil

2 Tbsp oyster sauce

1 Tbsp soya sauce

1 Tbsp dark soya sauce

Few Shitake mushrooms

1 Carrot, chopped

1 Potato, sliced thickly 

1 cup water

Salt, sugar and pepper to taste

Method

1. Heat some oil and sesame oil in a wok. Saute garlic and ginger till fragrant.

2. Add in chicken, carrots and potatoes and stir fry for 5 minutes.

3. Add in the rest of the ingredient : oyster sauce, soya sauce, dark soya sauce,  mushroom, water. Bring to a boil and lower the flame to let it simmer for 20 minutes.

4. Season with pepper. 

5. Dish up and garnish with spring onions.

6. Enjoy! 

Soy Sauce Chicken with Potato Stew

Ingredients

5 Chicken Wings, cut into halves
3 Medium Size Potato, peeled and cut into 1" cubes
2 Medium Size Tomato, halves and seeds removed
1 Medium Size Carrot, peeled and cut into 1cm thick slices
2 Medium Red Onion, cut into wedges

Seasonings

4 Tsp Thick Dark Soy Sauce
4 Tsp Light Soy Sauce
4 Tsp Cooking Wine
300ml Water

Method

1. Marinate chicken wings with 1 teaspoon of cornflour, 1/2 tsp of dark soy sauce, sesame oil and cooking wine each. Set aside for 3 - 5 minutes while preparing the rest of the ingredients.

2. Heat up a wok with 1 Tbps of oil, fry the potato cubes(dust it evenly with some cornflour)for 3 minutes or until slightly golden brown, remove on plate and continue the same method with carrot. 

3. Next using the same wok, toss in onion wedges and saute till fragrant before adding in the marinated chicken wings.

4. Fry both side of the chicken wing till slightly brown, add in potato and carrot together with seasonings and give it a quick toss before pouring in the water (water level must be able to cover the chicken).

5. When the mixture comes to boil, add in tomato and simmer on low heat for about 15 - 20 minutes or until chicken is cooked through, potato and carrot soften and soup is almost thicken. 

6. Drizzle some sesame oil and dash of pepper, top with spring onion(cut into sections).

7. Enjoy!

Potato and Egg Salad

Ingredients

2 Russet Potatoes, Diced

2 Hard Boil Eggs, Chopped

2 Tbsp Mayo
1 Tbsp Honey

Pepper

Method

1. Boil potatoes for 10 mins, drain and set aside

2. Make sure all the ingredients are cooled before assembly

3. In a salad bowl, add potatoes and eggs

4. Mix well with the Mayo, honey and season with Pepper

5. Chill in fridge for at least 2 hours

6. Serve Chill

7. Enjoy!

Potato Gratin

Ingredients

900g Potato

160ml Milk

160ml Thick Cream

2 Cloves Garlic, Minced

Pepper to taste

Method

1. Boil potatoes for 5 minutes, drain and cool. Preheat Oven to 180 Degrees

2. Cut potatoes into 0.5cm thickness and arrange in a oven dish

3. Mix the milk and cream in a bowl

4. Pour into the oven dish

5. Sprinkle garlic over the potatoes

6. Bake, covered, for 35 minutes

7. Bake, uncovered for 15 minutes

8. Enjoy!

Potato, Salmon and Pork Patty

Ingredients

100g Minced pork

150g Cooked potatoes, coarsely mashed

100g Salmon, cut into cubes

½ Small onion, chopped

½ Tsp Salt

¼ Tsp Black pepper

1 Egg

1 Tsp Corn flour

Method:

1. Mix all ingredients together and shape into patties

2. Heat pan and add little bit oil.

3. Drop potatoes patties onto pan to pan-fry on medium low heat.

4. After 2 minutes, flip onto other side and pan-fry 2 minutes too.

5. Once they are nice and golden brown, Remove from heat and serve.

6. Enjoy!

Chicken, Potato and Egg Salad

Ingredients

2 Potatoes, Diced

2 Hard Boil Eggs, Chopped

2 Chicken Breast

4 Tbsp Mayo

Salt and Pepper

Oil

Method

1. Boil potatoes for 10 mins, drain and set aside

2. Season chicken breast with pinch of salt and pepper.

3. Heat up some oil and Pan fry the chicken breast till just done (Aprox 1 min on each side)

4. Slice up the chicken breast and set aside.

5. Make sure all the ingredients are cooled before assembly

6. In a salad bowl, add chicken, potatoes and eggs

7. Mix well with the Mayo and season with Pepper

8. Chill in fridge for at least 2 hours

9. Serve Chill

10. Enjoy!

Roast Potato With Parsley

Ingredients

5 Large Potatoes, washed with skin on
4 - 5 Sprigs Parsley
Generous lugs of Olive Oil
Sea Salt
Black Pepper

Method

1. Preheat the oven to 200˚C.
2. Boil the potatoes with 1 tsp of salt for 5 mins. Drain and cut the potatoes into quarters or leave whole if smaller.
3.  Arrange the potatoes in a baking tray and scatter Parsley over them. Then drizzle the olive oil and sprinkle some sea salt and black pepper.

4. Roast the potatoes for 50 mins until the potatoes turn crispy and the flesh are tender.

5. Enjoy!

Roast Root Vegetables (Potato, Onion, Pumpkin and Capsicum)

I love Roast Vegetables, except that i love eating them as a main and not as side dishes. They are full of flavour and so healthy! Look at the colours!

Ingredients

1 Large Russet Potato, Chop to quarter or cubes, skin on

1 Large Red Onion, Slice to 1cm thickness

Half a Pumpkin, Cut to cubes

1 Orange (or Any Colour) Capsicum, Chop to pieces

Extra Virgin Olive Oil

Salt

Pepper

1 Tsp Dried Thyme

Method

1. Mix all root vegetables together, tossing them with Extra Virgin Olive Oil and thyme

2. Arrange them nicely in roasting pan (I need 2). Do not lay them on top of each other.

3. Sprinkle pepper and salt over them (to taste)

4. Pre-heat oven to 200 degrees C.

5. Roast them for 30 mins

6. Enjoy with a glass of Red Wine!

Potato Omelette with Fresh Parsley

Ingredients

2 potatoes, sliced to 1 cm thickness

3 Eggs

1 Tbsp of Fresh Chopped Parsley

2 slices of Ham, Chopped

Salt and Pepper

Oil

Method

1. Heat a pan with oil 

2. Lay potato slices flat on the pan and slowly brown them on low heat

3. In the meantime, beat 3 eggs and add in parsley and ham

4. 5 mins later, flip all them over and brown the other side

5. Once the potatoes are flipped over, pour the eggs mixture in

6. Sprinkle salt and pepper to taste 

7. Once eggs solidify, serve with a sprinkle of fresh parsley on top

8. Enjoy!

Black Pepper Steak with Potato and Egg Salad

This looks classy but its infact very cheap to make. About $20 for 2 sets of this for my wife and me when it will easily cost $20 per head when you eat out.

Ingredient

2 Beef Striploin Steaks (250g - 300g each)

1 packet Enoki mushroom

2 Hard boil Eggs

2 Potatoes

1 bottle Black Pepper Sauce

1 bottle Mayo

Olive Oil 

Pepper

Method

1.Boil potatoes for 10 mins, leave to cool and cut to quarters. Mix with quarterd eggs and keep in fridge.

2. Pour olive oil into skillet under medium to high heat.

3. Brown the steak on both sides for 5 mins each (I like mine medium)

4. In a seperate pan, heat up the pepper sauce and add in mushrooms to soften them

5. When steaks are done, remove to serving plate. 

6. Spoon pepper sauce and mushrooms on top.

7. Mix the potatoes and eggs with mayo and pepper and serve as side dish

8. Enjoy!

Potato, Carrot and Onion Chicken Soup

Ingredients

1 Chicken, chopped into 8 pieces

2 large potatoes, cubed

2 carrots, chop in thick pieces

2 onions, quartered

Handful of Conpoy (I use small ones)

3 Litres Water

Salt and Pepper

Method

1. Scald the chicken pieces in hot water for about 10 seconds

2. In a stock pot, pour in the water and conpoy, bring to a boil

3. Add in the cubed potatoes, carrots and quartered onions and Chicken pieces

4. On low flame for 2 hours covered to retain moisture

5. Add pepper and salt (I try not to as the Conpoy have flavour) to taste

6. Enjoy

Braised Bittergourd with Prime Ribs (苦瓜燜排骨)

Ingredients

Bitter gourd 300 g
Pork Ribs/Prime Ribs 500 g
2 Potato
1 Onion
1 Parsley root
3 tablespoons Salted Bean Paste (豆醬)
1 tsp dark soy sauce
2 tbsp soya sauce
1 teaspoon sugar
Pepper to taste

Method

1. Cut the bitter gourd and peeled potatoes 

2. Stir fry the onions and parsley root till fragrant

3. Add Ribs, bitter gourd and potatoes and fry for 1 minute

4. Add 豆醬, dark and light soy, sugar, then add 450ml of water. 

5. Bring to a boil and then simmer for 30-40 minutes on a small fire 

6. Garnish with Parsley leaves

7. Enjoy!

Chicken, Potato and Carrots Stew

Ingredients

1 chicken, chopped into bite size
4 medium size asian potatoes, cut into thick slices

2 Carrots, cut into thick slices
4 cloves garlic, minced
500ml water
3 tbsp light soy sauce
2 tbsp dark soy sauce


Method
1. Heat cooking oil in a wok, stir-fry chopped garlic.
2. Add in chicken pieces, carrots and potato slices, stir fry for 5 minutes.
3. Add light soy sauce, water, dark soy sauce, cover and simmer for about 30mins
4. Season with salt, drop in sesame oil before dish out.
5. Enjoy

*Update another photo of the dish. My Son loves it so much that he pester me to make it again!*