Wilted Baby Spinach with Potatoes and Egg

Baked Salmon with Potatoes

Baked Fusilli with Sausages and Potatoes

Ingredients

500g Fusilli
5 Baby Potatoes, peeled
4 NTUC Garlic Sausages
A handful of Mozzarella Cheese
Extra Virgin Olive Oil
Pepper
Sea Salt

For the Sauce

2 tbs olive oil

1 onion, peeled and finely chopped

1 garlic clove, peeled and finely chopped

120ml dry white wine

2 x 400g tins chopped tomatoes

100ml water

1-2 tbs caster sugar

sea salt and black pepper

Method

1. Cook Fusilli in salted water until al dente. Drain and drizzle in Extra Virgin Olive Oil.
2. Boil Baby Potatoes for 5 minutes. Leave to cool. Slice them up to thick slices.
3. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden.

4. Increase the heat slightly and pour in the wine.

5. Let it bubble until reduced by half, then stir in the chopped tomatoes, water and sugar.

6. Season with salt and pepper.

7. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat. Leave to cool. 

8. In a baking tray, arrange potato slices on surface. Ladle sauce over potatoes.
9. Arrange Fusilli on sauce. Ladle sauce over Fusilli.
10. Repeat till all ingrdients used up.
11. Season with pepper.
12. Sprinkle a handful of mozzarella cheese on top
13. Bake, covered with foil, at 180 Degrees C for 20 minutes
14. Mix well, serve hot!
15. Enjoy!

Baked Salmon with Potatoes and Broccoli

Ingredients

1 Pc Salmon ~125g 

1 head Broccoli, chop to florets

2 Baby Potatoes

Salt and Pepper

Extra Virgin Olive Oil

Sauce 

1 egg + 1 egg yolk

50g Pecorino cheese, finely grated

50g Parmesan Cheese, finely grated

Method

1. Boil potatoes for 10 mins in salted water

2. Lightly press the potato to break the skin, arrange on tray and drizzle Extra Virgin Olive Oil.

3. Season with salt and pepper.

4. Place salmon in foil with light drizzle of Extra Virgin Olive Oil, salt and pepper.

5. Bake salmon and potatoes in a pre-heated oven of 220 degrees C for 20 mins

6. Bring water to a boil, add in broccoli and drain after 3 mins. Season with  light drizzle of Extra Virgin Olive Oil, salt and pepper.

7. To make sauce, whisk all in a bowl. Heat up a saucepan on low heat. 

8. Pour egg mixture in saucepan and keep whisking. 

9. Once u see the egg start to curdle, off flame and whisk continuously to prevent curdling.

10. Plate up and enjoy!    

Roasted Potatoes

Ingredients

5 Baby Potatoes

Few leaves of rosemary

Handful of  Cheddar Cheese

Pepper to taste

Extra Virgin Olive Oil 

Method

1. Boil potatoes for 10mins

2. Drain and lightly flatten the potatoes

3. Preheat oven to 220 degrees C

4. Drizzle Extra Virgin Olive Oil over the potatoes

5. Season with Pepper and some rosemary leaves

6. Roast for 15 mins 

7. Arrange cheddar cheese on top of each potato

8. Enjoy 

Potato and Pork Stew (马铃薯焖猪肉)

Ingredients

3 Russet Potatoes, sliced to 0.5 cm thickness

1 large Onion, sliced thinly

1 clove Garlic, minced

Handful of Frozen green peas

300g Minced Pork

Oil

2 Tbsp Dark Soy

2 Tbsp Light Soy

1 Cup Water

1 tsp Sugar

Method

1. Heat up oil in wok, add in garlic

2. Add in onions and potatoes and stir fry for 5 mins

3. Add dark soy and light soy and stir well to mix

4. Add water and bring to a simmer

5. Add in minced pork, little by little and stir them in the wok to break them up

6. Once potatoes are cook through (soft to break off with a fork), add in green peas and stir for 1 min

7. Enjoy!  

Stir Fry Potatoes with Minced Meat (馬鈴薯燉肉)

Ingredients

3 medium Potato, Peeled and cut to thick slices

200g Mince Meat

2 Tbsp Light Soy

2 Tbsp Dark Soy

1 Tbsp Chinese Cooking Wine

1 Tsp Sugar

1/2 Cup Water

Oil

Method

1. Heat up oil in wok, stir fry potatoes for 10 mins. Put aside.

2. In same wok, stir fry the meat till all turn white, add in the Light soy, Dark Soy, Wine, Water and Sugar

3. Add in the potatoes and bring the sauce to a simmer

4. Simmer for about 10 mins till the potatoes are soft and sauce is starchy

5. Enjoy! 

Roast Half Chicken with Potatoes in HappyCall Pan

Ingredients

Half a Chicken

1 Tbsp Pepper Powder

1 Tbsp Thyme

1 Tbsp Oil

4 Baby potatoes, halved

Method

1. Mix Pepper powder, Thyme and oil together.

2. Rub the mixture all over the chicken

3. Marinade for at least 2 hours

4. Heat up Happycall Pan.

5. Place chicken, skin side down together with the potatoes and cover the lid

6. Once you see steam coming out from the happycall pan, the chicken and potatoes are just cooked through.

7. Flip the pan and wait for another 5 mins before removing from heat.

8. Enjoy! 

Salmon on Sweet Potato Mash and Potatoes

Ingredients

1 Salmon Fillet
2 Potatoes, peeled and quartered 

2 medium sweet potatoes, peeled and cut into 2-inch chunks

1/2 cup Milk

Extra Virgin Olive Oil 

Coarse salt and ground pepper

Method

1. Place sweet potatoes and potatoes in steamer and cover; steam until tender, 20 minutes.

2. Drain, and return sweet potatoes to saucepan. Set aside potatoes.

3. Meanwhile, in a small saucepan, bring milk to a simmer and remove from heat.

4. Add to drained sweet potatoes, and mash just until smooth with 3 Tbps Olive oil

5. Season with salt and pepper. 
6. Add 2 Tbps of Olive Oil to potatoes and toss to coat. Season with salt and pepper.  

7. Pan fry salmon for 4 minutes on skin side (Till skin is crisp) and 1 minute on flesh side.

8. Arrange salmon on top of mash and serve with potatoes.

9. Enjoy!

Braised Chicken with Potatoes

Ingredients

3 medium size potatoes, quartered

2 small onion

Half a Chicken, Chopped

1 1/4 cup water

Marinade

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tsp sugar

1 tsp sesame oil

1 tbsp corn flour

Seasoning

1 tbsp light soy sauce

1 tbsp dark soy sauce

1/2 tsp sugar

Method:

1. Marinate chicken with marinade sauce for about an hour. Do not discard the marinade after that.

2. Heat about 1 tablespoon of oil in a pan, Fry potatoes till golden brown. Dish up and set aside.

3. Leave about 2 tablespoon of oil in the pan and fry the chicken till fragrant. 

4. Add in the remaining marinade and seasoning. Stir-fry for a while. 

5. Add the potatoes and onion into the pot.

6. Add water into the pot. Bring to a boil and lower the heat.

7. Simmer for 45 mins.

8. Enjoy

Soy Stir-fried Pork with Potatoes (马铃薯炒猪肉)

Ingredients

300g Pork (Twee Bah is good cos of some fattiness), sliced 

3 Asian Potatoes, peeled and sliced to thick slices 

3 Cloves garlic, minced

2 Tbsps thick soy sauce

1 Tsp light soy sauce

Water

Method

1. Heat up your pan or wok until hot. Turn heat to medium. Add in the garlic and fry until aromatic.

2. Add the pork slices and stir fry for a bit.

3. Add the light soy sauce then add in the potatoes.  

4. Add in the thick soy sauce. 

5. Stir fry and mix well. Add water (Enough to at least cover half ).  Bring to a boil and turn heat lower to allow for simmering until everything is cooked.

6. Enjoy! 

Stir fry Pork with Potatoes (马铃薯炒猪肉)

Ingredients

250g Pork, sliced

3 Potatoes, peeled and sliced to 1cm thick slices

3 Cloves garlic, minced

2 Tbsp dark soy sauce

1 Tsp light soy sauce

A pinch of salt

100ml Water 

Method

1. Heat up your wok until hot. Turn heat to medium. Add in the garlic and fry until aromatic.

2. Add the pork slices and stir fry for a bit. Add the light soy sauce then add in the potatoes, then add in the salt.  

3. Add in the dark soy sauce.  Stir fry around again to coat well. Add water. 

4. Bring to a boil and turn heat lower to allow for simmering until everything is cooked.  

5. Enjoy! 

Roasted Australia Red Onions with Potatoes and Luncheon Meat

Ingredients

1 Australian Red Onion (This is darker coloured and more flavourful then local red onion)

1 White Skin Potato, cut to cubes

1 quarter can of Luncheon Meat

Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Dried Thyme

Method

1. Slice the red onions thickly, about 1 cm thick. 

2. Sprinkle salt and pepper over them.

3. Oil a roasting pan, lay the onions on the pan.

4. Toss the potatoes with Olive oil and thyme, lay them in 1 corner of the pan. Do not lay above onions.

5. Pre-heat oven to 180 degrees C.

6. Roast for 30 mins.

7. Chop up luncheon meat into thick chunks.

8. After 25 mins in the oven, remove pan and toss in the luncheon meat.

9. Enjoy!

Beef Bourguignon on bed of Mash Potatoes

 

 

Ingredients

1kg Stewing Beef, in Cube
3 tablespoons of olive oil
3 onions, chopped
3 carrots, sliced thickly
3 stalks of celery, chopped
1 head of garlic, peeled
1 botle of french red wine, Burgundy or Bordeaux
60ml tomato paste
400ml of beef stock
2 tablespoons dried thyme
Salt and pepper

Flour (For thickening, add more if you like it thicker. i use 2 Tbsp)

Mash Potatoes

5 Russet Potatoes

Knob of butter

50g shaved Parmesan Cheese

Extra Virgin Olive Oil

Pepper

Method

1. Heat oil in a large pot, season beef with salt and pepper and brown evenly and thoroughly. 

2. Remove beef and add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. 

3. Add garlic, wine and tomato paste and stir well. 

4. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender
5. In the meantime, peel and chop up the potatoes.

6. Boil them in a pot for 10 mins

7. Drain and add butter, olive oil and cheese 

8. Mash the potatoes

9. If you like the thick gravy, add in 2 tablespoon flour to the beef and stir well.

10. Serve beef on top of a bed of  mashed potatoes.

11. Enjoy!