Orange-glazed Salmon with Tarragon

Orange-glazed Salmon with Tarragon

Hello Everyone! As I stated in my very first post for the year 2020, I mentioned that I would not be revealing the theme for the year as I want to give you guys a chance to guess. I also mentioned that it might not be obvious for the first few months. But as a new month dawns upon us, this means that it’s time to change it up a little bit; to make it start to look a little clearer on where the journey of Amcarmen’s Kitchen will take us this 2020.

Tonight’s recipe is perfect for an easy weeknight meal, yet also fancy enough to impress your guests on the weekend! What’s even better is that it’s ready in under 30 minutes! It’s full of vibrant orange flavour and pairs well with the fresh tarragon. Actually, a little side note – the recipe uses fresh rosemary to pair with the salmon. I had a hard time sourcing rosemary the weekend I wanted to whip this dish up and so I ended up using the next best thing I could find – tarragon!

Orange-glazed Salmon with Tarragon

This Orange-glazed Salmon is a hearty and filling dish packed with fresh flavours and healthy fats. Sear the salmon first so that you get that delicious and slightly crisped golden-brown exterior with a tender, fall-apart interior. As this dish makes quite a bit of sauce, it is best served with a side of rice or couscous to soak up all that yummy goodness. Don’t forget a side of veggies too for some added fibre to your diet!

Before we dive into tonight’s recipe, please check out the original where I drew my inspiration from, another recipe from Jaclyn over on Cooking Classy.

Orange-glazed Salmon with Tarragon Ingredients

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 4

INGREDIENTS

  • 4 salmon portions (1-inch thick, skin on)
  • 2/3 cup fresh orange juice (about 2 small Navel oranges)
  • 2-3 garlic cloves, minced
  • 1/4 shrimp bouillon cube, dissolved in 5 tbsp of water
  • 1 & 1/2 tbsp honey
  • 1 & 1/2 tbsp orange zest
  • 1 tbsp fresh lemon juice
  • 2 & 1/2 tsp cornstarch
  • 2 & 1/2 tsp fresh tarragon, minced
  • 2 tsp olive oil
  • Salt and freshly ground black pepper, to taste
  • Tarragon sprigs, to serve

To serve

  • Blanched vegetables of choice
  • Navel orange wedges/slices
  • Steamed plain rice or couscous

METHOD

  1. Heat olive oil in a large non-stick frying pan or skillet over medium-high. Make sure that it is hot enough, but not too hot that it starts smoking.
  2. Season both sides of the salmon with salt and freshly ground black pepper before adding to the pan. Cook, skin side down first before flipping, about 3-4 minutes per side or until browned and cooked through. Once done, transfer the salmon to a plate lined with a paper towel to soak up any excess grease.
  3. With the same oil in the pan, add the garlic and minced tarragon. Sauté for about 20 seconds, taking care not to burn them, and then add 4 tablespoons of the shrimp bouillon cube dissolved in water. Simmer until mostly reduced. Stir in the orange zest, orange juice, lemon juice, and honey.
  4. In a small bowl, whisk together the remaining tablespoon of the shrimp bouillon cube dissolved in water with the cornstarch. Pour into the pan and whisk until thickened. Season the sauce with salt and freshly ground black pepper to taste. Allow to simmer for about a minute while constantly whisking.
  5. Return the salmon to the pan and spoon the sauce over. Remove from the heat.
  6. Serve with vegetables of choice, in this case I used mustard leaves, on the side with extra slices of fresh oranges and steamed rice (optional). Enjoy!

Orange-glazed Salmon with Tarragon

Orange-glazed Salmon with Tarragon

BON APPÉTIT

– Ally xx

myTaste.com

Singapore Chilli Crab with Fried Mantou

Singapore Chilli Crab with Fried Mantou

Hello Everyone! As I said in my very first post for the year, I wanted to see how many of you will be able to guess the theme for this year. As of now, you probably have enough information for an idea, and to be honest, it’ll only get clearer (maybe) in April. So for now, I’ll keep you guys guessing!

Chilli Crab is a Southeast Asian seafood dish, popularised and promoted in Singapore as its national dish. The dish dates back to 1956 where a husband and wife started selling an improvised recipe of stir-fried crabs mixed with bottled chilli and tomato sauce from a pushcart.

Despite its name, it is actually not a very spicy dish at all. It is a dish where mud crabs, or any other species of crab, are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. The sauce is described as sensuous, sweet yet savoury, and fluffy in texture.

Singapore Chilli Crab with Fried Mantou

When it comes to eating Chilli Crab, forget about cutlery. It is traditionally eaten with bare hands as a means to savour the juicy crab meat. Restaurants that serve this each often provide wet towels or a small washing bowl with lime for diners to clean their hands after their meal. Additionally, don’t be shy. Ask for a bib. Or wear a bib when eating at home. Seriously. It will keep your clothes free from stains and sauce drops.

Chilli Crab is commonly ordered with a side dish of plain or fried rice, vegetables, or other seafood dishes such as fish. Regardless of those, there’s one thing that can’t be left out when you order Chilli Crab that contrasts so deliciously with the sauce: Bright Golden Pillows. Or simply, fried mantou buns. These crispy and greasy little nuggets are used to soak up the sauce from the Chilli Crab. They are sweet, soft, and sinful.

Before we dive into tonight’s recipe, check out the original recipe over on Serious Eats by Yvonne Ruperti.

Singapore Chilli Crab Ingredients

PREP TIME 15 MINS | COOKING TIME 10-12 MINS | SERVES 3-4

INGREDIENTS

  • 2 whole Mud or Dungeness Crabs (about 600g – 800g in weight for each)*
  • 6 garlic cloves, minced
  • 3 red bird’s eye chillies, minced
  • 1 half-inch knob ginger, grated
  • 1 large free-range egg, beaten
  • 1 small red onion, minced
  • 1 stalk green onions, thinly sliced
  • 1 shrimp bouillon cube
  • 2 cups water
  • 1/4 cup tomato paste
  • 1/2 cup hot-sweet chilli sauce
  • 4 tbsp olive oil
  • 1 tbsp cornstarch, mixed with 2 tbsp of water to make a slurry
  • Salt and freshly ground black pepper, to taste

To serve on the side

  • Steamed rice
  • Fried mantou (Chinese Buns)**

* Check out this YouTube video by Sydney Fish Market on how to choose, clean, and prepare your crabs; best to keep the fat and creamy part inside the top shell for the extra crab flavour that it’ll lend to the dish.
** You can make your own mantou buns by following this recipe over on China Sichuan Food. Alternatively, you may also find them at your local grocer or supermarket, if available.

Frozen Mantou Buns

METHOD

  1. In a large wok or Dutch oven, heat olive oil over medium until shimmering. Add in the garlic, onion, ginger, and chillies. Cook until lightly browned and fragrant for about a minute.
  2. Add the crab pieces, water, and shrimp bouillon cube. Increase the heat to medium-high, cover loosely, and bring to a gentle boil. Decrease the heat if necessary. Cook for about 6 minutes, until the crab has turned red and is nearly cooked through.
  3. Stir in the tomato paste and chilli sauce. Simmer for about a minute and then season to taste with salt and freshly cracked black pepper. Stir in the cornstarch slurry and bring back to a boil for the sauce to thicken.
  4. Remove from the heat and stir in beaten egg. Transfer to a serving dish and top with sliced green onions and fresh chillies.
  5. Serve with steamed rice and/or fried mantou buns. Take care when eating the sauce – it may have bits of shell in it from the crab. Enjoy!

Singapore Chilli Crab with Fried Mantou

BON APPÉTIT

– Ally xx

myTaste.com

Crispy Sweet & Sour Tofu

Crispy Sweet & Sour Tofu

Hello Everyone and Happy Hump Day! How is it that we’re already halfway into the first month of the year? I know I’ve said this in probably 80% of my posts from last year, and I will most definitely say it again… Time sure does fly by so quickly!

Tofu, or also known as bean curd, is made by curdling fresh soy milk, pressing it into a solid block, and then cooling it – the same traditional way in which dairy cheese is made. It is a good source of plant-based protein and contains all nine essential amino acids. It is also a valuable plant source of iron, calcium, and minerals such as manganese and phosphorus. In addition to this, it also contains magnesium, copper, zinc, and vitamin B1.

Sadly, tofu sometimes get a bad reputation from omnivores, and it’s probably because they are eating tofu that wasn’t cooked or seasoned well in the first place! Tofu is a popular staple ingredient in Thai and Chinese cuisines where it can be cooked in different ways to change its texture from smooth and soft, to crisp and crunchy.

Crispy Sweet & Sour Tofu

Given its neutral taste and range of consistency, tofu has an amazing ability to work with almost all types of flavours and foods. Extra firm tofu is best for baking, grilling, and stir-fries. On the other hand, soft tofu is suitable for sauces, desserts, shakes, and salad dressings. The possibilities are endless and of course, it’s all down to you and your creativity to see where your adventures and experiments take you with tofu!

Tonight I’ll be sharing a super delicious vegetarian dish that’s super simple and quick to put together. You can also easily make this dish vegan by substituting the wild honey for white granulated sugar or maple syrup in the irresistible sweet and sour sauce that will coat the crispy tofu. The trick to getting it nice and crispy? Get rid of the excess moisture and fry it up real nice! No one likes soggy tofu! As always, do head on over to Hot For Food by Lauren Toyota for the original recipe where I drew my inspiration from.

Crispy Sweet & Sour Tofu Ingredients

PREP TIME 20 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

For the sweet and sour sauce

  • 2 garlic cloves, minced
  • 1/2 cup water
  • 1/3 cup unseasoned rice vinegar
  • 1/4 cup wild honey*
  • 2 tbsp light soy sauce
  • 2 tbsp tomato paste
  • 2 tsp cornstarch, mixed with 2 tsp water
  • 2 tsp vegetable oil
  • 1/2 tsp freshly grated ginger
  • 1/2 tsp chilli flakes/ground, or fresh chilli
  • Salt and freshly ground black pepper, to taste

For the tofu batter

  • 1 block of medium-firm tofu
  • 1 cup all purpose flour
  • 1 cup cold soda water
  • 1 tbsp cornstarch
  • 2 tsp sesame oil
  • 1 tsp toasted sesame seeds
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp freshly ground black pepper
  • 3 cups vegetable oil, for frying
  • Thinly sliced green onions, to garnish
  • Toasted sesame seeds, to garnish

* Substitute wild honey for white granulated sugar or maple syrup for a vegan option.

METHOD

  1. Preparing the Tofu: If using tofu from a package, drain and cut into bite-sized cubes. Allow the cubes to sit on a clean tea towel or paper towel to get rid of any excess water. Set aside and in the meantime, prepare the sauce.
  2. Sweet & Sour Sauce: Mix the cornstarch and water in a small bowl. Set aside. Whisk all the sauce ingredients together (except for the garlic, ginger, and chilli), in a small mixing bowl as set aside.
  3. In a small saucepan, heat the vegetable oil over medium-low. Add the minced garlic, grated ginger, and chilli. Sauté for about 30 seconds, until golden and fragrant, being careful not to burn the garlic and ginger.
  4. Add the sauce mixture to the saucepan and whisk together until just bubbling. Once bubbling, whisk in the cornstarch and water mixture to the sauce. Continue to whisk frequently for 10 to 12 minutes until the sauce has thickened and reduced. Once done, remove from the heat and set aside while preparing the crispy tofu.
  5. Crispy Tofu: In a heavy-bottomed pot, heat the 3 cups of vegetable oil to about 180C to 185C (or 355F to 365F).
  6. Prepare the batter by whisking the flour, cornstarch, sea salt, garlic powder, sesame seeds, and black pepper in a large mixing bowl. Do not add the cold soda water until your frying oil is ready. When you’re ready to fry, stir in the cold soda water to the flour mixture and mix well. If the mixture is too thin, add a little bit more flour and combine. The batter should have a smooth and slightly thick consistency – like pancake batter. You want it to stick and coat the cubes of tofu.
  7. Place the tofu cubes in the batter and toss to coat evenly. Delicately drop each cube one at a time into the frying oil. Fry in batches of 5 to 6 pieces (more or less depending on the size of your pot), just be careful to not overcrowd the pot. Fry for 2 to 2.5 minutes, until golden. If some stick together, your can gently separate them in the frying oil using a slotted fryer spoon. Once done, let them sit on a paper towel to absorb the excess oil. Continue this process with the remaining tofu cubes.
  8. Serve: Heat up the sauce again if needed before serving. In 2 to 3 batches, you can evenly coat the crispy tofu with the sauce by tossing them together in a large bowl. Plate up, drizzle with a touch of sesame oil, and garnish with spring onion.
  9. Serve and enjoy immediately over steamed rice or any vegetables of your choice!

Crispy Sweet & Sour Tofu

Notes:
If you’d rather bake the tofu instead of frying for a healthier alternative, toss the cubes in about 2 tablespoons of cornstarch in a large bowl. Lay them out evenly on a large parchment-lined baking sheet and bake in a preheated oven (425F, 220C or gas mark 7), for 30 to 40 minutes, until crispy and golden brown. Finish by coating in warm sweet and sour sauce right before serving.

Crispy Sweet & Sour Tofu

BON APPÉTIT

– Ally xx

myTaste.com

Spicy Chipotle Vegetarian Mafalde Soup

Spicy Chipotle Vegetarian Mafalde Soup

Hello Everyone! Unfortunately it’s snap back to reality, (oh there goes gravity) for all (some?) of us. I hope everyone enjoyed their Christmas and New Year break, and y’all are ready to tackle what 2020 has in store for you! I’m going to keep the introduction short only because I saved a little something for last in this post for tonight. It has become a tradition that I do every beginning of year on the blog, for you guys to get the chance to know more about me on a personal level. So if you want to go ahead and read it, continue scrolling after you’ve had a read through the recipe of course!

Since towards the end of 2019, I have been slowly cutting down on my meat intake, specifically beef and pork (with very rare cheat/naughty days). I still ate chicken and seafood though and this year I am going to attempt to, if not completely cut out then, at least reduce my intake of chicken. I don’t think I’ll ever be able to fully go vegetarian, ever, but I think I can survive a couple of days a week of being completely vegetarian.

Spicy Chipotle Vegetarian Mafalde Soup

The original recipe by Rachael Ray over on Rachael Ray Mag, that inspired me to make and share this dish with you tonight is far from being vegetarian. I painfully ditched the ground beef and Italian sausages from the recipe and instead loaded the dish up with hearty and flavourful vegetables such as portobello or swiss brown mushrooms, eggplant, celery, and carrots. Just as delicious as Italian sausages *cries internally*! Of course, don’t forget to substitute the chicken stock out for veggie stock instead. However, if you’re a meat lover, then by all means go ahead and follow Rachael Ray’s recipe.

(Apologies, the intro ended up being much longer than I had anticipated when I said that I’d keep it short *cheeky grin*)

Spicy Chipotle Vegetarian Mafalde Soup Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 4*

* Serves 4 as a main, 8 as a side dish or starter.

INGREDIENTS

For the soup

  • 250g Mafalde pasta**
  • 250g portobello or swiss brown mushrooms, sliced
  • 1L vegetable stock
  • 1 can (400g) whole tomatoes
  • 2 cups passata or tomato purée
  • 3 chipotle peppers in adobo sauce, sliced or minced
  • 2-3 dried bay leaves
  • 2-3 garlic cloves, minced
  • 1 celery stalk, sliced
  • 1 large Lebanese eggplant, diced
  • 1 small carrot, peeled and diced
  • 1 small red onion, sliced
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste

For the cheese mixture

  • 1 cup mascarpone cheese
  • 1/4 cup heavy cream, or crème fraîche
  • Freshly grated Parmigiano-Reggiano

To garnish & serve with

  • Handful of fresh basil leaves, torn
  • Garlic bread, on the side

** Mafaldine, also known as Reginette or simply Mafalda or Mafalde, is a type of ribbon-shaped pasta. It is flat and wide, usually about 1cm in width, with wavy edges on both sides. It is prepared similarly to other ribbon-based pasta such as linguine and fettuccine. If not available in your local grocers, then by all means you can use lasagna sheets as stated in the original recipe, or any other shaped pasta.

METHOD

  1. Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta to the boiling water and cook until a few minutes shy of the package directions. In my case, package states 13 minutes, so I cooked them for 10 minutes. Drain, rinse under cold water, and then set aside.
  2. Cheese Mixture: In a medium-sized mixing bowl, mix the mascarpone, parm, and cream together. Season with a touch of salt and then set aside.
  3. Soup: In a soup pot or heavy duty Dutch oven, heat olive oil over medium-high. Sauté the minced garlic until golden brown and fragrant, about 30 seconds. Add the sliced onions and cook until soft, a further 30 to 45 seconds. Add the chopped celery stalks and carrots, and season with salt and pepper to taste. Cook for a further 2 minutes. Add the mushrooms and eggplant in together with the dried thyme, dried bay leaves, and chipotle peppers. Cook for a further minute.
  4. Pour the canned tomatoes, passata, and vegetable stock over the sautéd vegetables, and give it a good stir. Reduce the heat down to medium-low. Cover and leave to simmer for about 15 minutes to allow the flavours to meld. Check and stir occasionally. After about 15 minutes, add the cooked Mafalde pasta to the pot and cook until al dente, about 3 minutes.
  5. Serve: Once done transfer to individual soup bowls. Top each serving with a fat dollop of the cheese mixture and garnish with basil leaves.
  6. Serve with hot, steamy, and crusty garlic bread on the side. I used leftover wholemeal bread slices that was sitting in our pantry and made a garlic-malunggay butter spread for it. Enjoy!

Spicy Chipotle Vegetarian Mafalde Soup

Spicy Chipotle Vegetarian Mafalde Soup

BON APPÉTIT

Now as promised at the beginning of this post:

Most people make resolutions and either keep them or forget about them after the first month. I personally have never made any resolutions ever only because, knowing myself, I’d never stick to them. It was only until recently (two years ago to be exact), that I started living by an intention in mind on how I would go about to tackle the year ahead. Last year, it was to:

Go with the flow. Force nothing. Let it happen.
Trusting that whichever way it goes, it’s for the best.

Sometimes I scare myself for how true my intention played out for the year. I entered 2019 with challenges I hadn’t overcome from the previous year, and in time, with this intention I had set, I overcame those challenges. It may not have turned out the way I had originally planned, but I believe that it was for the best.

You see, when I left my job in Brunei, it was because I had a job waiting for me in Australia. Unfortunately I fell short when it came to acquiring a visa to go and work there. With that, I gave up my opportunity to go to Australia. I decided to just go with the flow and see where I’d go next; maybe Australia wasn’t meant for me. Just yet.

I decided to find work here in the Philippines. It wasn’t easy. I was unemployed for 7-8 months and running on the little savings that I had to support not only myself, but my Mom and my sister. It was hard because we were basically starting from scratch having just moved away for good from Brunei. I was starting to fall into a bad place, mentally. I questioned myself and my abilities. I questioned why I couldn’t land a job. Every interview I went to had such promising things to say, not only about my skills and abilities, but my personality as well. But I always fell short in the end. There was always the better candidate. But by God’s grace, I finally landed a job after more than a hundred applications. Finally someone who believed in my capabilities rather than being threatened by them.

I was finally back on my feet. But nothing, nothing. Nothing could have prepared me for the ultimate challenge that was unexpectedly thrown at me. The heavens gained a warm and kind-hearted angel. That angel is Mother. I’m not going to get into much detail on this topic, but all I can say is that it wasn’t until this that I realised why I ended up not going to Australia for work and landed a job here instead. It was so that I could spend the remaining time my Mom had left in this world with her, by her side, up to her last breath.

Towards the end of 2019 (actually just about 2 weeks ago), I was scrolling through Facebook one day and came across this post that my cousin shared:

2020

It really resonated with me. God did make me strong for the challenges I faced this 2019. Even though losing a loved one, especially a mother, comes with so much pain, He has already blessed me with a very unexpected gift before 2019 ended. So I believe and trust that He will push through with His plans for me, to make me happy for 2020.

And now I also truly believe that ending up here in the Philippines instead of going to Australia, was the for the best.

My goal for 2020 is to be happy, no matter what.

– Ally xx

myTaste.com

Tilapia with Spicy Red Pepper Sauce

Tilapia with Spicy Red Pepper Sauce

Hello Everyone and a very Happy New Year to all! I’m pleased to let everyone know that Amcarmen’s Kitchen is officially back from its hiatus to bring you some exciting recipes and dishes for 2020! As you know, or I guess, as my loyal/long-time followers know, every year I set a new theme for the blog.

Last year was all about cooking with fruits, be it a savoury or sweet dish; and then every month I’d feature a different fruit. What I absolutely enjoyed about last year’s theme was discovering unique ways of cooking with fruit in savoury dishes. My favourite dish from last year would have to be the very latest post I shared: Mangosteen Vermicelli Salad with Steamed Prawns & Snow Peas. I just love the tang and sweetness the mangosteen fruit brought to the dish!

Tilapia with Spicy Red Pepper Sauce

For now, I won’t reveal the overall theme for this year to you guys just yet, only because I want to see how many of you out there can guess it. I’m honestly not too sure if it will be that obvious, so I’ll give it a few months or so before I actually let you guys in, on the theme.

Tonight’s recipe is something that you can whip up in 30 minutes (or less really), which means that it’s great for a hearty and warm weeknight dinner at home if time isn’t on your side. It can be served over steamed rice or pasta – the choice is yours! But before we dive into tonight’s recipe, please take the time to check out the original where I adapted my take on this recipe by Rachael Ray over on Rachael Ray Mag.

Tilapia with Spicy Red Pepper Sauce Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 6

INGREDIENTS

  • 6 tilapia fillets (about 150g per fillet)
  • 1 can (400g) diced tomatoes
  • 4 garlic cloves, minced
  • 2 red bird’s eye chillies, minced
  • 1 large brown onion, halved and thinly sliced
  • 1 large red bell pepper (capsicum), thinly sliced
  • 2 tbsp olive oil
  • 1 & 1/2 tbsp baby capers in brine, rinsed and drained
  • 1 tbsp sliced black olives in brine, rinsed and drained
  • 1 tbsp dried thyme
  • 2 tsp turmeric powder
  • Freshly squeezed lemon juice (about half a lemon’s worth)
  • Parsley or spring onion, to garnish
  • Salt and freshly ground black pepper, to taste

METHOD

  1. Season the fish with salt, pepper, turmeric powder, and lemon juice. Set aside.
  2. In a large nonstick skillet, heat olive oil over medium-high. Sauté the minced garlic until golden brown and fragrant, about 30 seconds. Be careful to not burn the garlic. Then add in the sliced onions, chillies, and bell pepper. Cook, stirring often, until the vegetables soften, about 5 minutes.
  3. Add the canned tomatoes and its juices, together with the capers, olives, and thyme. Season with salt and pepper according to taste. Reduce the heat down to medium-low. Cover and leave to simmer for about 15 minutes to allow the flavours to meld. Check and stir occasionally.
  4. After about 15 minutes, nestle the seasoned fish fillets into the red pepper sauce. Cover and cook until the fish flakes easily, about 5 minutes. Once done, turn the heat off and serve immediately with rice or pasta.
  5. Garnish with fresh parsley or sliced spring onions. Enjoy!

Tilapia with Spicy Red Pepper Sauce

Tilapia with Spicy Red Pepper Sauce

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2019: Brendon D'Souza

Potato Gnocchi with Red & Yellow Peppers

Hi Foodies, it’s Brendon D’Souza from @brendonthesmilingchef here.

It’s an honour to take part in Auguest once again this year at AMCarmen’s Kitchen. Allison and I met in Sydney a few years ago through Instagram, and then in-person at a food blogging event I hosted. Since then we’ve had countless foodie adventures together.

I started a food blog called Brendon The Smiling Chef around 2012, following the success of a recipe column of the same name. I wrote, styled, and photographed the recipes of my favourite dishes and reviewed some of my favourite restaurants and cafes. The blog continued to run until around 2016. I then focused on photography and a few other passions, worked for tech startups like Deliveroo and Tix and eventually landed a role at a global workspace provider. Earlier this year I launched my photography business Sydney Food Photography. I’ve been lucky to collaborate with some amazing brands like Samsung, OzHarvest and more.

Potato Gnocchi with Red & Yellow Peppers

When I received the theme for this year, I knew I wanted to take a playful twist on the definition of fruit. Potatoes are called pomme de terre in French which could literally translate to ‘apple of the earth’ and peppers (or capsicums as we call them in Australia), are also technically a fruit of the nightshade family (Solanaceae).

Gnocchi are delightful potato dumplings made with a few simple ingredients. They are one of my favourite comfort food this winter and pair very well with a tangy roasted pepper sauce.

Potato Gnocchi with Red & Yellow Peppers

PREP TIME 25 MINS | COOKING TIME 1 HOUR 30 MINS | SERVES 6

INGREDIENTS

For the gnocchi

  • 500g potatoes, skin on
  • 200g plain flour + extra
  • 1 free-range egg yolk, lightly beaten
  • Salt and pepper, to taste

For the peppers

  • 1 large red pepper, sliced
  • 1 large yellow pepper, sliced
  • 1-2 cloves garlic, sliced
  • 1-2 tbsp olive oil + extra

To serve

  • 250g cherry tomatoes, halved
  • Handful chopped parsley
  • Grated Grana Padano or other hard Italian cheese, to serve

Potato Gnocchi with Red & Yellow Peppers

METHOD

  1. Preparing the Potatoes: Place the potatoes in a large pot and cover with cold water. Place over high heat and bring to a boil. Continue to boil until cooked through. A knife should glide through the potato when it’s cooked. Remove from the heat and drain. Cover the potatoes with cold water and set aside to cool.
  2. Roasted Peppers: Pre-heat the oven to 180ºC/160ºC fan forced. Toss the peppers with a little olive oil and garlic slices. Spread in a single layer in a roasting pan and roast for 20-25 minutes until the peppers have softened and start to caramelise around the edges. You may need to stir the peppers in the pan while roasting. Remove from the oven and set aside.
  3. Potato Gnocchi: Once the potatoes have cooled, peel and then mash. Add the 200g of flour, egg yolk, salt and pepper and mix with a wooden spoon to form a pliable dough. If the mixture looks a little sticky, add more flour until it forms a ball. It will look and feel like play dough.
  4. Bring a large pan of salted water to a boil. Sprinkle a chopping board with some extra flour. Divide the dough into quarters and roll to form a 1.5cm thick sausage. Cut the sausage into 1cm thick slices with a sharp knife dipped in some cold water. This helps to prevent the dough from sticking. I like to make my gnocchi a little rough and leave them as discs.
  5. Cook the gnocchi in small batches for 2-3 minutes. They will float to the surface when they have cooked through. Remove to large heatproof bowl and toss with a little olive oil to prevent sticking.
  6. Add the roasted peppers, cherry tomatoes, and parsley to the gnocchi and toss to combine. Drizzle with olive oil and grated Grana Padano to serve and enjoy!

Potato Gnocchi with Red & Yellow Peppers

Optional extra: I love the taste and texture of pan-fried gnocchi. To do so, heat a frying pan over a medium-high heat. Add 1 tsp butter and a drizzle of olive oil. When hot, add the gnocchi in batches and sauté until golden brown.

Potato Gnocchi with Red & Yellow Peppers

Check out my foodie adventures on Instagram at @brendonthesmilingchef

Photo Courtesy & Recipe Copyright © 2019 | Brendon D’Souza

BON APPÉTIT

– Brendon D’Souza

myTaste.com

Auguest 2019: May (my_kusina_ph)

Green Papaya Salad with Crispy Fried Soft-shell Crabs

Hello everyone, my name is May. I am behind the IG account @my_kusina_ph. I normally feature Filipino food and I love using “bilao” as my plating dish, hence, the hashtag #bilaoserye for some of my home-cooked meals. It was last August since I started my IG food account, almost a year now. My friends encouraged me to set one up as they know how much I love to cook (because I have been cooking for them a lot! Lucky them!). So I said to myself, why not give it a try!

When I was a kid, my lola (grandmother) and mother, both true blooded Kapampangans (Kapampangans by the way are known to be one of the best Filipino cooks) would ask me to help out in the kitchen by washing utensils and chopping ingredients. At that time, I felt it was more of a chore. Later on in high school, I find myself enjoying my “me” time in our little kitchen, experimenting and trying out recipes (I’m having goosebumps right now as I remember my aunt’s handwritten recipe book). I guess that’s when my love for cooking started.

Green Papaya Salad with Crispy Fried Soft-shell Crabs

Through IG, I have met people who share the same passion in cooking and food in general. They have inspired me to become a better cook. Most of them are generous enough in sharing their recipes! Allison is one of the warmest people whom I’ve met virtually in IG. I wish to meet her in person someday! She would post the ingredients and let us guess what she would be cooking next. Often times, she would feature a particular ingredient and highlight how it can be used in a certain dish. I am very happy to be part of her “Auguest” series!

This month, her blog would be featuring fruits. I chose to feature green papaya since it’s very accessible in tropical countries like the Philippines.

Back home in the province, we would just pick this fruit from our farm anytime we needed one for cooking. Here in Manila, everything comes with a price, unless you have a tree in your backyard or a generous neighbor has one. Here’s a photo of our papaya tree:

Papaya Tree

I have travelled around Asia and whenever I visit a country, I make it a point to enrol myself on short cooking courses to learn more about the local cuisine. I love the diversity in Asian cuisine; the way various spices and herbs come together to create a glorious dish!

Green Papaya Salad is a well known Asian salad dish. It’s a spicy salad made from shredded unripe papaya. In fact, it is present in most Southeast Asian cuisines. In Thailand, this dish is called Som Tam, in Cambodia, Bok L’hong, in Laos as Tam Som and in Vietnam as Gỏi đu đủ.

PREP TIME 15 MINS | COOKING TIME | SERVES 3

INGREDIENTS

For the green papaya salad

  • 200g green papaya, shredded
  • 40g carrots, shredded
  • 6 string beans, cut into 2 inches long
  • 4 cloves garlic
  • 1-3 red bird’s eye chilis, chopped
  • 1-2 stalks of Coriander leaves
  • 1 tomato, sliced
  • 6 tbsp roasted peanuts, coarsely crushed
  • 3 pcs Crispy Fried Soft-shell Crabs*

For the dressing

  • 7 tbsp freshly squeezed lime juice
  • 7 tbsp Thai fish sauce
  • 5-7 tbsp coconut sugar

*To cook the soft-shell crabs, dredge them in seasoned flour with salt, then dipped in beaten egg, and lastly coated with flour. Deep fry in cooking oil until golden in color and crispy.

METHOD

  1. First, add the chilis, garlic cloves, and string beans together in a mortar. Lightly crush/pound.
  2. Add in coconut sugar, fish sauce, lime juice, and mix well, adjusting the flavors as you work, to your liking.
  3. Lastly, add in shredded papaya and carrots. Mix well.
  4. Transfer to a serving dish, and top with roasted peanuts and crispy fried soft-shell crabs. Garnish with coriander leaves. Serve.

Below is a photo of the tool I used for shredding the papaya and carrots. Easy to use. I got it from one of my market tours in Vietnam and it only costs Php 100!

Vegetable/Fruit Shredder

Here’s the finished product!

Green Papaya Salad with Crispy Fried Soft-shell Crabs

Enjoy this healthy salad dish! Oh, you can top it with shrimp if you can’t find soft-shell crabs!

Photo Courtesy & Recipe Copyright © 2019 | May (my_kusina_ph)

BON APPÉTIT

– May (my_kusina_ph)

myTaste.com

Auguest 2019: Ferreli Virtudazo

Vegetarian “Pulled Pork”

I’m Ferreli, the woman behind @acupofjasminerice. I started my account in 2016 as a form of creative outlet. I needed to do something different besides my corporate job. I can’t remember if I came up with that handle because acupofjasminetea was already taken or I was in a phase where I ate ONLY jasmine rice. Haha! For others I only post pictures of food; for me it’s a form of self-expression. It’s also putting myself out there as I reveal bits and pieces of me in the captions and engage with people who comment on my posts.

I started my love for cooking when I was very little. I could think back to the time I made pancakes with my grandmother and fried shrimp crackers with my mom. Those were my early memories of cooking. I think I was 5 years old then! As a child, it was all play. Now that I’m an adult, my perspective of cooking has evolved and so has my palate. These days, most of my posts are inspired by food trends. I take delight in recreating dishes I’ve seen on Youtube and Instagram.

Vegetarian “Pulled Pork”

I don’t recall who followed who but I remember that my initial interactions with Allison was with her “guess the next dish” on Instagram. I soooo take pride on my correct answers. Lol! I also couldn’t help but be amazed if I guessed it wrong. I’d go “Wow! I didn’t think of that!” I also like that she follows themes because being organized is important to me. I recently tried to be consistent with my themes as well.

I’m excited and honored to be one of her Au-guests. Her theme this month is about fruits and it’s something I can incorporate with food trends. I chose jackfruit or langka because it is gaining popularity stateside. Instead of making a local dish (I can only think of Ginataang Langka. Hehe.), I decided to go for Vegetarian Pulled Pork because it’s something new for me. I’ve found recipes as old as 3 years but I only got to see it on IG about a month ago or so. I’m calling it vegetarian instead of vegan because I’m not sure if the ingredients of the barbecue sauce are all plant-based.

I hope you enjoy making AND eating this dish as much as did. It’s easy to make and it’s something you can add to your #meatlessmonday entry 😉

Recipe adapted from:

Vegetarian “Pulled Pork”

PREP TIME 10 MINS | COOKING TIME 1 HOUR | SERVES 4

INGREDIENTS

  • 1 pack (approx. 350g) pre-sliced young jackfruit
  • 4 small red onions, chopped
  • 3 cloves garlic, minced
  • 1 cup barbecue sauce*
  • 1/2 cup water
  • 2 tbsp sunflower oil (or any cooking oil is fine)
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp brown sugar

*If you want to make a vegan version of this dish, you may source for plant-based barbecue sauce as a substitution.

METHOD

  1. Chop the young jackfruit to smaller pieces so the core gets broken down and the “flesh” appears to have the pulled pork texture.
  2. Heat oil in a large pan and sauté the onions and garlic until slightly softened.
  3. Add in the jackfruit, spices, and brown sugar. Mix well.
  4. Add in water and simmer for 30 minutes until the jackfruit is tender and the liquid has almost been absorbed.
  5. Mash the jackfruit with a masher (I don’t have any so I used a wooden spoon. Lol!) until you achieve your desired pulled pork texture and the liquid has fully evaporated.
  6. Coat the jackfruit in barbecue sauce and toss well.
  7. Let sit for 3-5 minutes to brown the jackfruit and to give it a charred appearance.
  8. Serve warm and enjoy!

Vegetarian “Pulled Pork” Sliders

After a number of taste tests, my coworkers have said it really tasted like pork. At the same time, they could tell that the last batch I made (pictured) didn’t have the pulled pork feel because I didn’t shred it enough. So, chopping the core and mashing it thoroughly is really important if you want to really go for the pulled pork “look and feel”.

In addition, I agree with several blogs that I’ve read that the barbecue sauce can make or break this dish. I recommend the smoky flavor kind. Some blogs would also suggest pairing it with coleslaw. I’m not into mayo though… My coworkers and I enjoyed eating it plain with pickled jalapeños or kimchi on the side. We also had fun having it as pulled pork sliders. We just packed it and the pickled veggies in a tiny dinner roll and gobbled it up in one bite. Haha!

Vegetarian “Pulled Pork” Sliders

Photo Courtesy & Recipe Copyright © 2019 | Ferreli Virtudazo

BON APPÉTIT

– Ferreli Virtudazo

myTaste.com

Avocado & Shiitake Rice Paper Rolls

Avocado & Shiitake Rice Paper Rolls

Hello Everyone! I feel like keeping this short one tonight – only because I really don’t have much to say about the dish itself, nor do I have a back story like I did last week about it. Yet again, I have to say that this isn’t one of the prettiest dishes I’ve put up – to be honest, I didn’t really put much thought in how I could have presented this dish. I really had to up the saturation when editing the photographs because it just looked so dead in terms of colour, and of course, composition.

Avocado & Shiitake Rice Paper Rolls

Despite that, this is an easy to make and perfectly healthy snack if you only plan on eating 1 roll, a light dinner if eating 2, and a hefty lunch if you’re planning on eating 4 or more of these! Don’t be deceived like I was – I thought 3 rolls wasn’t going to fill me up for dinner – how wrong I was! I was already struggling towards the end of my second roll!

They’re perfect for a delectable spring or summer dish, with crispy, crunchy, creamy textures and bright, bold flavours. I mean, despite the rain we’ve been having lately, we’ve also seen some beautiful sunny days. Before we head on over to the recipe for tonight, please do check out the original recipe that I adapted from Kristina on Spabettie.

Avocado & Shiitake Rice Paper Rolls Ingredients

PREP TIME 20 MINS | COOKING TIME 10 MINS | MAKES 12 ROLLS

INGREDIENTS

For the rice paper rolls

  • Half pack (125g) cooked rice noodles, drizzled with sesame oil
  • 12 rice paper wrappers
  • 12 large dried shiitake mushroom slices, rehydrated
  • 1 large ripe avocados, peeled, pitted, and sliced
  • 1 small red bell pepper, sliced into matchsticks and blanched
  • 1/4 cup roasted peanuts, roughly chopped
  • Bunch of spring onion, cut into matchsticks and blanched

For the spicy peanut sauce (Recipe adapted from Food in a Minute)

  • 1 small garlic clove, finely minced
  • 1/2 small red onion, finely minced
  • 1/2 cup creamy peanut butter
  • 1/2 cup water
  • 1/4 cup roasted peanuts, roughly chopped
  • 2 tsp chilli powder

METHOD

  1. Spicy Peanut Sauce: Heat a dash of cooking oil (about a tablespoon) in a small saucepan. On low heat, add the minced garlic and sauté until golden in colour and fragrant, about 30 seconds. Then, add the minced onion to the pan and cook for a further 30 to 45 seconds, until slightly softened. Be careful as to not brown/burn the garlic.
  2. Add the peanut butter, roasted peanuts, chilli powder, and water to the pan and stir until smooth. Remove from the heat and set aside.
  3. Rice Paper Rolls: Have two large plates ready, one filled with water and the other for filling/rolling your rice paper rolls. Ensure all your ingredient fillings are also prepared and ready for rolling!
  4. Place a wrapper into the plate with water, flipping so that both sides of the wrapper is soaked. Remove from the water while still firm and place on the other plate and begin to build up your roll.

Tip: Do not over soak the rice paper sheet as it will soften as it sits. This is so that it will not soften to the point that it sticks to the surface of the plate or rips when handling.

Avocado & Shiitake Rice Paper Rolls

  1. Place 2-3 slices of avocado and red bell pepper matchsticks in the middle of the rice paper, with 1-2 slices of shiitake mushroom (depending on its size), and a handful of sesame rice noodles. Top with a tablespoon of the spicy peanut sauce, pinch of crushed roasted peanuts, and a spring onion matchstick.
  2. Roll like a burrito by folding the short sides over, then turning and folding one long side over. Roll, tuck, roll, tuck, until completely enclosed. Repeat for the remaining rice paper sheets – should make at least 12 rolls.
  3. Serve immediately with a side of spicy peanut sauce for dipping. Enjoy!

Avocado & Shiitake Rice Paper Rolls

BON APPÉTIT

– Ally xx

myTaste.com

Dragon & Lychee Pork

Dragon & Lychee Pork

Hello Everyone! It’s insane just thinking about how we’re already three-quarters of the way through the middle of the year! Have you achieved some of the things on your New Year’s Resolution that you set out at the beginning of the year? I personally don’t make resolutions, only because I never end up ticking off the things I set out to do, or I stop doing them after the first month. Exercise more? Sure. Goes on a morning run for a week, then decides sleeping in is way better than going for a run!

Instead of making resolutions, I set a motto to live by for the year. I entered the year with a few challenges that I brought in with me from 2018, and I said that with these, and the challenges ahead for 2019, that whatever happens, happens. I’ll tackle every challenge and obstacle with a go with the flow mindset. With that being said, before I leap into that mindset, I still have to be proactive in finding solutions to the challenges I face; it’s more of applying this motto to whatever the result may be, positive or negative. I can safely say that this mindset has helped me in overcoming a bulk of my challenges that I brought in from 2018; thankfully positive in its own way. It may not have turned out as I had originally planned in the timeframe I gave myself – but in the end, I got there with Plan B.

Dragon & Lychee Pork

Alas, tangent aside, before we move on to the recipe for tonight, please go and check out the original recipe by Chun Rong over on XLBCR: Singapore Food & Travel Guide Blog. I guess you could say that my dish is nowhere as near as Chun Rong’s dish – in terms of look, but I can assure you that taste-wise, it definitely hit the mark. This Dragon & Lychee Pork dish is similar to the infamous and very much loved Classic Sweet and Sour Pork.

The dish itself was to die for – succulent and crispy pork paired with a sticky sweet sauce? Yes please. However, there was one thing about the dish that played tricks with my mind – and I guess this is something that only Filipinos will understand. The dish – because of its colours – reminded me of binagoongan, and because of this, with every mouthful that I took, I expected a pop of salty flavours to dance in my mouth. So in my head, I thought that this was just a very badly seasoned binagoongan dish. I had to keep telling myself that it’s not meant to be salty!

Dragon & Lychee Pork Ingredients

PREP TIME 30 MINS | COOKING TIME 45 MINS | SERVES 6

INGREDIENTS

For the pork marinade

  • 500g pork belly (liempo), cut into thick chunks
  • 1 large free-range egg, lightly beaten
  • 1/4 cup cornstarch
  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil

For the sauce

  • 3/4 cup dragon fruit and lychee jam*
  • 2 tbsp water
  • 2 tbsp white granulated sugar
  • 2 tbsp white vinegar

To garnish

  • Chopped scallions
  • Sesame seeds

To serve with

  • Garlic fried rice
  • Blanched okra

*For the dragon fruit and lychee jam (Recipe adapted from Linda’s Cravings)

  • 1 medium-sized dragon fruit (about 600g in weight), cut into chunks
  • 1 can (255g) lychees in syrup, drained and roughly chopped
  • 1 cup white granulated sugar
  • Juice of 1 lemon
  • Lemon rind

Dragon & Lychee Pork

METHOD

  1. Dragon Fruit & Lychee Jam: Add the dragon fruit, lemon rind, lemon juice, and sugar in a medium-sized sauce pot. Bring to a boil over high heat. While boiling, press down on the lemon rind to extract its natural pectin. Turn the heat down to medium and continue to simmer for about 30 to 45 minutes or when the mixture has thickened. Add the lychees in at the last 20 minutes or so. When done, remove from the heat and set aside.
  2. Dragon Fruit & Lychee Sauce: Mix 3/4 cup of the dragon fruit and lychee jam together with the water, sugar, and white vinegar. Set aside.

Tip: If you have any leftover jam left, transfer to a sterilised glass jar and seal. Great on wholemeal toast with ricotta cheese for a delectable breakfast. Just be sure to consume the jam within 2 weeks.

  1. Fried Pork: In a large mixing bowl, marinate the pork chunks in soy sauce, sesame oil, and egg. Set aside in the fridge for at least 15 minutes to half an hour. Add in the cornstarch to mix, just before frying. You may opt to deep or shallow fry the pork – I personally don’t like deep frying so I opted for the latter. Of course cooking times will vary.
  2. If shallow frying, add about 3 tablespoons of cooking oil in a large frying pan over medium-high heat. Lay the pork chunks into the frying pan and fry until golden brown and crisp, about 4 to 5 minutes per side. You may or may not have to work in batches for this. Once done, remove from the pan and set aside.
  3. Dragon and Lychee Pork: In the same frying pan, discard any excess oil. Over medium low heat, add the dragon fruit and lychee sauce. Taste and adjust first according to your liking. Add the fried pork, lightly tossing and coating the sauce over and then you’re done!
  4. Transfer to a serving plate, or serve in the casing of a hollowed out dragon fruit half. Garnish with chopped scallions, sesame seeds, and diced dragon fruit.
  5. Serve with garlicky fried rice and blanched okra for a full meal. Enjoy!

Dragon & Lychee Pork

BON APPÉTIT

– Ally xx

myTaste.com