Chick pea curry

Some days I love a simple chick pea curry to go with rice. I made this for an Economy Beehoon theme potluck dinner yesterday together with fried luncheon meat. I know, Economy Beehoon stalls at home don't normally have chick pea curries but I admit, I was craving for it so chick pea curry it was! I think the adults like it. Do take note if you're using dried chick peas, it needs to be soaked overnight. Otherwise, there are canned options too.

Summary of recipe:

1. Soak 1 cup of dried chick peas overnight. It will expand to a little bit more than 2 cups.
2. Steam pre-soaked chick peas for at least 30 minutes.
3. Sauté, continue with each addition:
• Heat 1 Tbsp of oil, saute 5 chopped midsize red onions until golden brown.
• Add 3 cloves of garlic (chopped) , 1 inch of ginger (grated)
• Add 1.5 tsp of ground fennel and 1 tsp ground turmeric
• Add 1 large tomato (diced), sauté until mushy
4. Cool and blend to a paste. Add some water to blender as necessary.
5. Return to the same pan to simmer. 
6. Add the following and stir to continue simmering:
• steamed chick peas
• 1 tsp chili powder, 1/2 tsp curry powder (or 1.5 tsp of either one if you don't have the other; option to use less to make is less spicy)
• 1 tsp salt
• 1 tsp of dried parsley or 1 small bunch of fresh coriander (again, interchangeable)
• half cup water, or adjust according to desired thickness and taste

Recipe adapted from: http://www.cookingandme.com/2013/03/chana-masala-recipe-chole-masala-recipe.html

Carrot pulp muffin

After the last batch of mix fruit pulp muffins turned out tasting a little funny, I decided to stick to just one item pulp for making muffins. Today I started juicing with carrots and managed to get 1.5 cups of carrot pulp. Beautiful orange fluffy pulp!

Summary of recipe:

Preheat oven to 175 degrees Celcius.

1. In a mixing bowl, beat

    - 2 eggs

    - a little over 1/2 cup oil (exact is 5/8 of a cup)

    - 1 cup sugar

    - 1 tsp vanilla

2. Mix in

    - 1 cup flour

    - 1 tsp baking powder

    - 1 tsp baking soda

    - 1/4 tsp salt

    - 1 tsp ground cinnamon 

3. Stir in 1 1/2 cups of carrot pulp and 1/4 cup carrot juice.

4. Pour batter into new, clean plastic bag, snip off the corner and pipe into lined muffin tin. Top with walnut pieces or almond flakes. Bake for 30 mins. Makes 12.

Recipe source: http://emilyframe.blogspot.co.nz/2012/09/carrot-pulp-cake.html

Teriyaki Salmon

It's Friday again! This has been a busy week and I'm glad I had the chance of having vegetable+fruit juice three times (1litre each time). Surprisingly, it tastes really good and I have much more clarity than usual.

In the effort of eating healthy, we eat fish once or twice a week and usually Friday is one of it. Here's a teriyaki salmon recipe I always use.

Summary of recipe:

Prep:

1. Prepare 350-400gm of salmon, cut into 2-3 serving portions. Pat dry.

2. Season salmon with sea salt and pepper for a few minutes.

3. Coat salmon with flour - thinly is ok.

4. In a bowl, mix 1 Tbsp Sake/rice wine, 1 Tbsp mirin, 1 Tbsp sugar, 2 Tbsp soy sauce.

Sear:

5. In a pan, using medium heat, swirl in 1/2 Tbsp oil.

6. Sear salmon (skin down) on the pan for 3 minutes each side. The flour coating keeps the salmon's natural flavor within.

7. Swirl in 1Tbsp of butter.

8. When both sides of salmon are medium brown, add 1Tbsp of Sake or rice wine, place a lid over the pan and let it steam for 3 minutes.

9. Remove salmon from pan.

Sauce: 

10. Add prepared sauce mixture into hot pan.

11. Return salmon into the pan and as sauce thickens, spoon sauce onto the fish.

12. Turn off heat when sauce is thick. Plate and serve warm.

Recipe source: http://justonecookbook.com/blog/recipes/teriyaki-salmon-recipe/

Fruit pulp muffin

Recently, we bought a juicer and we've been juicing all kinds of fruits and vegetables. The aim is to stay healthier and at the same time avoid preservatives in store-bought juices. With juicing comes pulps. We've been throwing away the pulps previously; until this week, I could not bear to waste it any more I decided to do something with it. Here goes...

Summary of recipe:

Preheat oven to 200 degree Celcius.
1. Measure the following dry ingredients in a mixing bowl:

• 2 cups plain flour
• 3 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar

2. In a separate bowl/cup, mix and stir together the liquids:

• 1 egg
• 1 cup milk
• 1/4 cup vegetable oil

3. Mix the liquids + 1 cup of fruit pulp into the dry ingredients with a spatula. 

4. Scoop batter into lined muffin pans. Bake for 25 mins or until stick comes out clean.

Recipe source: http://www.minimomist.com/2011/04/orange-juice-and-muffins/

鮮竹卷 Beancurd rolls

This is a common offer in dimsum or yumcha restaurants. I always like to order this one - anything that's wrapped in bean curd skin is usually good.  I've made them a little bigger than the usual size as my thoughts are to make it functional and quick! 

Summary of recipe:

1. Mix to marinate the following ingredients and set it aside:

• 250gm minced pork or chicken
• 125gm shrimp, shelled, deveined and chopped
• 4 water chestnuts, chopped
• 2cm piece of ginger, grated
• 1 1/2 Tbsp light soy
• 1/2 tsp pepper
• 1 tsp sesame oil
• dash of rice wine
• 1 egg yolk

2. Prepare the sauce and set it aside:

• 1/2 cup chicken stock
• dash of rice wine + drops of vodka if you like
• dash of pepper
  
  And separately, 1/2 tsp chopped garlic + 1/2 tsp minced ginger.

3. Prepare bean curd skin to wrap the mince, seal packet with egg white. 

4. Pan fry the rolls until all sides are brown. No need to ensure they're cooked through at this stage. Blot the rolls of excess oil, place in a deeper wide dish. 

5. Using the earlier pan, drain excess oil, pan fry 1/2 tsp chopped garlic and 1/2 tsp minced ginger. Add in the sauce and let it boil.

6. Pour sauce into the bowl with the rolls, place bowl into a steamer and steam for 8 minutes.

Recipe source: http://3hungrytummies.blogspot.co.nz/2013/07/fu-jok-guen-beancurd-skin-rolls-yum-cha.html

Steak

1. Marinate steak with soy sauce, sesame oil and wine.

2. Sear steak on cast iron pan, both sides.

3. Put into oven (175 deg Celcius) for 4-8 mins depending on desired doneness.

入口即化杏仁餅 Melt-in-the-mouth Almond cookies

Oh my craving for simple cookies! This almond cookie is easy to make and it melts in the mouth, especially when it's warm.

Summary of recipe:

Preheat oven to 180 deg Celcius.

1. Measure the dry ingredients in a mixing bowl:

- 120gm ground almond

- 180gm plain flour

- 120gm sugar

- 1/4 tsp salt

- 1 tsp baking powder

- 1 tsp baking soda

2. Use a hand or stand mixer, mix the above ingredients first, then drizzle in 150ml (or less) vegetable oil.

3. Use a spatula to 'group' the dough together so it becomes easy to shape into balls.

4. Use a 1tsp-measuring spoon to scoop out the dough and make it into a ball shape. Place on parchment paper on a tray.

5. Bake for 15mins.

Recipe source: http://justonecookbook.com/blog/recipes/almond-cookies/