Full Pinoy Breakfast

Full Pinoy Breakfast

Hello Everyone! I can’t believe that we’re nearing the end of November! The month went by so quickly and before we know it, the year will be over too. I’m not going to say that tonight will be the last of my Filipino breakfast series because expect more for the month of December. The only twist is that I will be sharing Filipino Christmas Breakfast treats, so stay tuned for that! I will also be sharing with you a Noche Buena Special next month be sure to so look out for that too!

Tonight’s recipe is a dish that draws inspiration from a Full English Breakfast – but with a Filipino twist to it. I’m not sure if this has been done before (I’m sure it has), but nevertheless, I’ve swapped out traditional English Breakfast ingredients with its Filipino counterpart i.e. sausages for longganisa, toast for pandesal, and so on. I came across this idea while researching the top favourite Filipino Breakfast dishes and it clicked into mind: “what if I substitute the ingredients from a Full English Breakfast and make a Filipino version of it?”

The end result definitely put a smile on my face, and I’m sure it will do the same for you.

Full Pinoy Breakfast Ingredients

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

  • 250g fresh corned beef
  • 250g oyster mushrooms*
  • 12 Vigan longganisa**
  • 8 freshly baked malunggay pandesal***
  • 4 large free range eggs
  • 4 slices of pineapple-marinated holiday ham****
  • 4-5 garlic cloves, minced
  • 1 small potato, diced
  • 1 small red onion, halved and sliced
  • Knob of unsalted butter
  • Salt and freshly ground black pepper, to taste

To garnish

  • Lettuce leaves
  • Tomatoes, sliced

*Or any other type such as button, cup, or Portobello, whichever is readily available and fresh at your local market or grocers. In my case, the oyster mushrooms were the freshest from the rest.

**Quantity depends on the size and type, more if you get the smaller ones.

***You can bake your own pandesal or you can pop over to your nearest pandesal stall (ours is just a 2 minute walk from our house) and buy at 3 pesos a piece of freshly baked malunggay pandesal.

Malunggay Pandesal

****Since Christmas is nearing, Hamon de Bola (Ham Ball or Holiday Ham) can now be found in every grocery store nationwide! Since this is our first time being back in the Philippines for good, we’ve been scouting around for the best tasting Holiday Ham by just buying slices of the various brands out there before buying the whole ball to serve for our upcoming Noche Buena Feast next month.

METHOD

Get ready for some one-pan action!

  1. Preheat oven to 90C (190F) just hot enough to keep each element of the dish warm as we work through each one of them individually. Place your store-bought pandesal into the oven.
  2. Fried Egg: Heat a large frying pan over medium-high heat with about a tablespoon of oil. Crack the eggs gently into the pan to keep the yolks intact. Don’t overcrowd the pan, so if needed, fry the eggs in batches.
  3. Cook until the tops of the whites are set, but the yolk is still runny. Browned and crispy on the edges with a golden liquidy yolk is how I like my fried eggs! Transfer to a heat-proof plate and set aside in the oven.
  4. Garlic Sautéed Mushies: In the same pan, add half of the minced garlic and sauté until fragrant and golden brown, about 30 seconds. Add in the mushrooms and cook until softened, about 3 minutes.
  5. Add a knob of unsalted butter, and season with a touch of salt and freshly ground black pepper. Give it one good stir to combine and transfer to a small heat-proof bowl. Set aside in the oven.
  6. Corned Beef: Add about a tablespoon of oil to the pan and sauté the remaining minced garlic until fragrant and golden brown, about 30 seconds. Add in the onions and cook until soft for about 1 minute before adding in the corned beef.
  7. Continue to cook for 5 to 6 minutes, seasoning with a touch of fragrant and golden brown, about 30 seconds. Add in the diced potatoes and cook further until the potatoes are soft, about 2-3 minutes. Once done, set aside in a small heat-proof bowl and set aside in the oven.
  8. Longganisa: Wipe down the pan with a kitchen towel tissue and add about a quarter cup of water to the pan together with the longganisa. Bring the water to a boil. Roll the longganisa occasionally and continue to boil until the water in the pan evaporates.
  9. When the water has fully evaporated, let the longganisa fry in its own oil. Continue to fry the longganisa for about 5 minutes while constantly rolling them around to cook evenly on all sides. When the longganisa is slightly crisp on the outside, it’s done! Set aside on a heat-proof plate lined with a paper towel to absorb any excess oil. Set aside in the oven to keep warm.
  10. Holiday Ham: Again, wipe down the pan with a kitchen towel tissue and add about a tablespoon of oil. Add the ham slices to the pan and fry until golden brown both sides. Set aside on a single plate lined with a paper towel to absorb any excess oil.
  11. Plate Up: Remove all the cooked elements from the oven and plate up accordingly into four individual serving plates. Garnish with fresh lettuce leaves and fresh sliced tomatoes. Serve with coffee or any hot beverage of your choice and here you have it! Enjoy a Full Filipino Breakfast for the upcoming weekend!

Full Pinoy Breakfast

Full Pinoy Breakfast

BON APPÉTIT

– Ally xx

myTaste.com

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Breakfast Muffins: Blue Cheese & Mushroom

Breakfast Muffins: Blue Cheese & Mushroom

Hello Everyone! I hope everyone had a great weekend and are all pumped for another week ahead! I may have been a little unmotivated today though seeing as it is a Monday after a long weekend. Friday was the first day of Hari Raya (Eid al-Fitr) here in Brunei and we got that Friday and Saturday off from work. To my surprise, the long weekend has been quite uneventful and quiet for Hari Raya.

On the eve of Raya, my mom, sister, and I went to watch the premier of The Incredibles 2! My inner 12-year-old was screaming for joy as the long wait for a sequel finally came into fruition. I remember when I was at the snacks counter, they had these character cups for the drinks. I was asked by the guy at the counter which character would I like, and with probably too much amusement for a 26-year-old in my tone, I squealed, Jack Jack! Thank God the guy did not ask me who Jack Jack was, I would’ve shamed him *shame shame shame* After I got the popcorn and drinks, I stood aside to wait for my hotdog (don’t judge, we were watching the film during our normal dinner time), and the next lady came up to the counter. I wasn’t even listening to the exchange of words between her and the snacks counter guy, but I was in such disbelief when I heard her utter the words “I want the baby.” My eyes widened and in my head I said, how dare you, you uncultured swine. You don’t deserve to watch the movie if you don’t even know the character’s name! Anyway, the film was WORTH THE WAIT. I was laughing non-stop throughout the film, and the people seated beside us were probably thinking, what is this girl on – LET ME HAVE MY MOMENT. My favourite line from the movie? “Num Num Cookie!”

Breakfast Muffins: Blue Cheese & Mushroom

Anyway, that aside for some more side-tracking – if you want to skip ahead to the recipe, just continuing scrolling. I basically spent the rest of my long weekend at home sorting out stuff that I want to get rid of – we’re having a garage sale at home this coming Sunday – and spent the remaining of the long weekend in the kitchen cooking up a storm both good and bad *cheeky grin* I had a bit a failed attempt at a recipe I was so eager to tackle, which made me feel a little deflated after, but I did also have a successful cook the following day for a different recipe though, so all is well. I also went over to a friend’s, had lots of food, dirty talks that involved Urban Dictionary, and of course insanely MASSIVE laughs that turned into silent and out of breath laughs with tears involved for a good 5 minutes. Those are the best kind of laughters, especially between people who get the joke, or get what it is that needs to be laughed at without having to explain further.

Okay, I guess with the long-winded introduction to this post, my long weekend doesn’t seem to be THAT uneventful at all. But moving on, the adventures of Muffin Making Monday continues for its third week and I’ve got, let’s see… Blue Cheese? AND Mushies?! YAAASSS! These delightfully savoury blue cheese and mushroom muffins are delicious for ANY time of day with a hot bevvy (no, not alcohol). I know, I know, some are not very fond of the pungent taste and smell of blue cheese, but trust me when I say that these muffins smell nothing but amazing when freshly baked and the taste and the taste of the blue cheese only just subtly shines through. Check out the original recipe over on All Recipes.

Breakfast Muffins: Blue Cheese & Mushroom Ingredients

Breakfast Muffins: Blue Cheese & Mushroom Ingredients

PREP TIME 10 MINS | COOKING TIME 30-35 MINS | SERVES 16 MUFFINS

INGREDIENTS

  • 1 punnet (125g) brown mushrooms, roughly chopped*
  • 125g unsalted butter
  • 2 large free range eggs
  • 3 & 1/3 cups plain flour
  • 1 cup milk
  • 2 tsp baking powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme**
  • Freshly ground black pepper, to taste

*Reserved a few mushies to slice thinly, to decorate on top of the muffins (optional).
**Or you may use 2 tsp of herbes de Provence if available which is basically a combination of savory, marjoram, rosemary, thyme, and oregano.

METHOD

  1. Preheat oven to 200C (400F or gas mark 6). Line one 12 hole and one 6 hole muffin pan with paper cases. Set aside.
  2. Add the butter in a heatproof bowl and melt in the microwave, about 30 seconds. Set aside to cool down a bit.
  3. Melt a knob of butter in a medium-size pan over medium-high heat. Add the sliced mushrooms and cook until half done, about 30 seconds per side. Remove from the pan. Add the roughly chopped mushrooms to the pan and cook until soft, about 5 minutes. Season with the herbs and freshly ground black pepper. Remove from the heat and set aside to cool.
  4. In a small mixing bowl, whisk the eggs with the milk, and then stir in the melted butter.
  5. Sift the flour and baking powder into a large mixing bowl. Gradually stir in the egg mixture until well combined.
  6. Add the sautéd mushrooms and crumbled blue cheese into the flour mixture and gently mix. Spoon the mixture into the prepared pan and no more than up to 3/4 full (this allows room for the muffins to rise). Top each muffin with a sliced mushie.
  7. Bake for 20 to 25 minutes until golden brown. Remove from the oven and serve immediately with a nice cup of coffee. Enjoy!

You can store the muffins in an airtight container in the refrigerator for up to 3 days. Heat them back up in a steamer before serving.

Breakfast Muffins: Blue Cheese & Mushroom

Breakfast Muffins: Blue Cheese & Mushroom

Before I wrap things up here, I just thought I’d share this weird little fascination of mine with these muffins. While I was having them for an afternoon snack, I was fascinated by the speckles of mold present in the muffins in such a way that I really sat there and observed the muffin for a good five minutes before biting into it. I even raised it up to my Mom saying, “look at all the mold in these muffins!” with an obvious hint of excitement in my tone. To which my Mom replied, “if I didn’t know you bought blue cheese for this recipe, I would’ve thrown it out because I thought it went bad since it was moldy and smelled like feet!” *cheeky grin*

Breakfast Muffins: Blue Cheese & Mushroom

BON APPÉTIT

– Ally xx

myTaste.com

Smashed Avo Toast (9 ways)

Hello Everyone! Finally I am back on track with my posts and the theme for the month of April is Avocado! All you need is about half a medium-sized avocado everyday as it provides 1% of the calcium, 5% of the magnesium, and 10% of the potassium that you need daily. Avocados are a good source of potassium, which can help lower blood pressure, and in addition, the dark green flesh just under an avocado’s brittle skin contains large amounts of disease-fighting compounds. Though avocados are proven to help lower blood pressure and an abundance of health benefits, we have to be weary of how much we intake daily as they are also high in calories.

Tonight, I will be sharing 9 different ways you can start your mornings with a smile on your face with 9 different smashed avocado toasts! Of course, don’t limit yourselves to just these 9 recipes; I encourage you to get creative with your smashed avo toasts and share your creations with me on Instagram using the hashtag #amcarmenskitchen

1. Five Pepper Smoked Salmon with Red Onions, Capers & Chilli Flakes

Five Pepper Smoked Salmon with Red Onions, Capers & Chilli Flakes

PREP TIME <5 MINS | COOKING TIME  | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 1 small red onion, cut into rings
  • 2 tsp capers
  • Smoked salmon slices with five peppers

METHOD

  1. Lightly toast bread in a toaster for about 1-2 minutes.
  2. Spread a generous amount of the smashed avocado onto the toast and top with smoked salmon, red onion rings, and capers. Sprinkle with a touch of chilli flakes for an added kick (optional).
  3. Enjoy!

2. Medley of Grape Tomato Caprese Salad with Balsamic Reduction

Medley of Grape Tomato Caprese Salad with Balsamic Reduction

PREP TIME <5 MINS | COOKING TIME 5 MINS | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 1 punnet (250g) grape tomato medley, halved
  • 4 cherry bocconcini cheese, sliced
  • 4 tbsp balsamic vinegar
  • Ground sea salt and black pepper, to taste
  • Olive Oil
  • Sweet basil leaves

METHOD

  1. Combine the grape tomatoes, bocconcini slices, and sweet basil leaves in a small bowl. Drizzle with olive oil and season with a touch of ground sea salt and black pepper to taste. Set aside and leave to macerate.
  2. Meanwhile, heat the balsamic vinegar in a small non-stick saucepan over medium-high heat. Simmer, continuously stirring to check on the consistency of the glaze, until the vinegar reduces to a thick sauce, about 5 minutes. Remove from the heat and leave to cool down for a bit.
  3. Lightly toast bread in a toaster for about 1-2 minutes.
  4. Spread a generous amount of the smashed avocado onto the toast, top with the tomato cappers salad, and drizzle the balsamic reduction over the salad.
  5. Enjoy!

3. Sliced Banana & Pumpkin Seeds drizzled with Honey

Sliced Banana & Pumpkin Seeds drizzled with Honey

PREP TIME <5 MINS | COOKING TIME  | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 1 large banana, sliced
  • Honey
  • Pumpkin seeds

METHOD

  1. Lightly toast bread in a toaster for about 1-2 minutes.
  2. Spread a generous amount of the smashed avocado onto the toast, top with banana slices and pumpkin seeds, and drizzle with honey.
  3. Enjoy!

4. Soft-boiled Egg with Chilli Flakes & Parsley

Soft-boiled Egg with Chilli Flakes & Parsley

PREP TIME <5 MINS | COOKING TIME 6 MINS | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 2 large free range eggs
  • Chilli Flakes
  • Parsley, roughly chopped

METHOD

  1. Bring a small pot of water to a rolling boil. Once boiling, reduce the water to a rapid simmer before gently lowering the eggs one by one into the pot. Cook for 5 minutes for a runny yolk, or 7 minutes for a barely set yolk. Once done, remove from the heat and place in an ice bath to stop the cooking process. Once cool, peel the shell off and slice.
  2. Lightly toast bread in a toaster for about 1-2 minutes.
  3. Spread a generous amount of the smashed avocado onto the toast, top with the sliced eggs, and sprinkle with a touch of chilli flakes, and parsley.
  4. Enjoy!

5. Sliced Strawberries & Crumbled Goat’s Cheese with Balsamic Reduction and Peppermint Leaves

Sliced Strawberries & Crumbled Goat's Cheese with Balsamic Reduction and Peppermint Leaves

PREP TIME <5 MINS | COOKING TIME 5 MINS | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 4 large strawberries, sliced
  • 4 tbsp balsamic vinegar
  • Goat’s cheese, crumbled

METHOD

  1. Heat the balsamic vinegar in a small non-stick saucepan over medium-high heat. Simmer, continuously stirring to check on the consistency of the glaze, until the vinegar reduces to a thick sauce, about 5 minutes. Remove from the heat and leave to cool down for a bit.
  2. Lightly toast bread in a toaster for about 1-2 minutes.
  3. Spread a generous amount of the smashed avocado onto the toast, top with the sliced strawberries, crumbled goat’s cheese, and drizzle the balsamic reduction over the strawberries.
  4. Enjoy!

6. Sautéd Brown & Shimeji Mushrooms topped with Fried Enoki & Parsley

Sautéd Brown & Shimeji Mushrooms topped with Fried Enoki & Parsley

PREP TIME <5 MINS | COOKING TIME 8 MINS | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 4 large brown mushrooms, sliced
  • 1/2 bunch (100g) shimeji mushrooms
  • 1/2 bunch (50g) enoki mushrooms
  • 2-3 garlic cloves, minced
  • Ground sea salt and black pepper, to taste
  • Knob of unsalted butter
  • Olive oil
  • Parsley, roughly chopped

METHOD

  1. Melt the unsalted butter in a small frying pan over medium-high heat and add about a teaspoon of olive oil.
  2. Sauté the minced garlic until golden brown and fragrant, about 30 to 45 seconds. Add in the sliced brown mushrooms and shimeji mushrooms and cook until tender, about 3-4 minutes.  Season with pinch of ground sea salt and black pepper. Once tender, remove from the pan and set aside.
  3. In the same pan, heat about 3 tbsp of olive oil over high heat until slightly smoking. Add the enoki mushrooms in and fry until golden brown in colour, about 2-3 minutes. Once done, transfer to a small plate lined with a paper towel. Set aside.
  4. Lightly toast bread in a toaster for about 1-2 minutes.
  5. Spread a generous amount of the smashed avocado onto the toast and top with the sautéd garlic mushrooms and the fried enoki mushrooms. Garnish with a touch of ground black pepper and parsley.
  6. Enjoy!

7. Diced Mango with Chilli Powder & Peppermint

Diced Mango with Chilli Powder & Peppermint

PREP TIME <5 MINS | COOKING TIME  | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 1 small mango, diced
  • Chilli powder
  • Peppermint leaves

METHOD

  1. Lightly toast bread in a toaster for about 1-2 minutes.
  2. Spread a generous amount of the smashed avocado onto the toast and top with the diced mangoes, chilli powder, and peppermint leaves.
  3. Enjoy!

8. Roasted Chickpeas & Parsley

Roasted Chickpeas & Parsley

PREP TIME <5 MINS | COOKING TIME 10 MINS | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 1 can (200g) chickpeas, drained
  • 2 tsp ground smoked paprika
  • Ground sea salt and black pepper, to taste
  • Olive oil
  • Parsley, roughly chopped

METHOD

  1. Preheat oven to 200C (400F or gas mark 6). Line a baking tray with aluminium foil. Set aside.
  2. Add the drained chickpeas in a small bowl together with the ground smoked paprika, sea salt, black pepper, and a drizzle of olive oil. Toss to coat.
  3. Spread the chickpeas onto the prepared baking tray and roast in the oven for about 10 minutes. Once done, remove from the oven.
  4. Lightly toast bread in a toaster for about 1-2 minutes.
  5. Spread a generous amount of the smashed avocado onto the toast and top with the roasted chickpeas and parsley.
  6. Enjoy!

9. Chorizo Sausage & Sweet Corn

Chorizo Sausage & Sweet Corn

PREP TIME <5 MINS | COOKING TIME 4-6 MINS | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 1 chorizo sausage, sliced
  • 1 can (200g) sweet corn kernels, drained
  • Olive oil

METHOD

  1. Heat olive oil in a small frying pan over medium-high. Pan-fry the chorizo slices until browned, about 2-3 minutes per side. Once done, transfer to a plate lined with a paper towel. Set aside.
  2. Bring a small pot of water to a rolling boil and blanch the sweet corn kernels for about a minute or two. Drain and set aside to cool down for a bit.
  3. Lightly toast bread in a toaster for about 1-2 minutes.
  4. Spread a generous amount of the smashed avocado onto the toast, top with the pan-fried chorizo sausages and sweet corn kernels, and drizzle with a bit of the chorizo oil (optional).
  5. Enjoy!

Just a little side note before I end tonight’s post, I spent the whole day amending quite possibly the same artwork because their comments/amendments were all on an installation basis. Such completely waste of time which then prevented me from actually completing the work I had set to do today because I had to keep going back and forth to the same bloody artwork.

​BON APPÉTIT

– Ally xx

myTaste.com

Sicilian-style Salmon with Garlic Mushrooms & Poached Broccoli

Sicilian-style Salmon with Garlic Mushrooms & Poached Broccoli

Hello Everyone! I can’t believe that it’s already the last day of March, meaning quarter of the year has just zoomed past in the blink of an eye! I felt like the first part of March went by really quickly for me, and the rest of the month just dragged on slowly to be honest. Maybe it was just because I spent the final week of my travels to New Zealand and Australia in the first week of March and the second week pouting about my post-vacation depression, and then of course dragging myself out of bed and to the office through the rest of March. I sound so pessimistic in this post in comparison to Wednesday’s post when I was all motivational and whatnot. Haha! I don’t mean to be pessimistic, I’m just stating the obvious lack of adventure in my life the moment I arrived back from my trip to Australia and New Zealand.

Negativity aside, I forgot to mention this in my previous post: last week, I was contacted by a student from Spain who was drawn to the concept of Amcarmen’s Kitchen following the concept of a ‘third culture kid/foodie’ and my style of food photography. She sought my help through an interview that we shared earlier on the week on Monday evening and she was interested in having me as a sample in her research thesis on International Food Bloggers, which I found this to be quite an interesting topic. I’d like to take this opportunity to thank her for choosing to sample Amcarmen’s Kitchen in her work and I am looking forward to seeing her work when it’s done!

Sicilian-style Salmon with Garlic Mushrooms & Poached Broccoli

​Moving forward, I just want to make mention that this is not the final recipe for this month’s theme. If you’re a new follower on Amcarmen’s Kitchen, I have been posting a recipe up every Wednesday evening, Brunei time, since the beginning of 2016, and since there are 5 Wednesdays in March, you will be getting 5 recipes that hero/include broccoli in it! So there’s just one more to go before after this recipe is up before I dive into the theme for April!

Tonight’s recipe is a simple one. Nothing too fancy and over-the-top, just fresh ingredients with humble flavours brought to your plate from Sicily. Bake or pan-fry your salmon portions that have been massaged with some smoked paprika and chilli powder for that added kick. Pair them with some sautéed garlic mushrooms, and poached broccoli for a nice crunch to the plate and you’ve got yourself a delectable fish supper. Before we delve into tonight’s recipe, please don’t forget to check out the original recipe over on BBC Food Recipes by Gino D’Acampo.

Sicilian-style Salmon with Garlic Mushrooms & Poached Broccoli Ingredients

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

INGREDIENTS

For the salmon

  • 3 salmon portions (100g-150g per portion)
  • 2 tsp ground smoked paprika
  • 1 tsp chilli powder
  • Ground sea salt and black pepper, to taste
  • Juice of 1 lemon
  • Olive oil, for drizzling

​For the mushrooms

  • 1 punnet (250g) brown mushrooms, sliced
  • 30g unsalted butter
  • 3-4 garlic cloves, minced
  • 1 small red onion, finely diced
  • 1 tbsp olive oil
  • 1 head broccoli, cut into florets

METHOD

  1. Preheat oven to 180C (350F or gas mark 4). Line a baking tray with parchment paper and lightly oil.
  2. Place the salmon portions on the baking tray and drizzle a little bit of olive oil and lemon juice over the salmon. Gently massage the chilli powder, smoked paprika, sea salt, and black pepper.
  3. Bake in the oven for about 10 minutes, or until cooked through. Alternatively, you can pan-fry the portions for about 5-6 minutes per side over medium heat.
  4. Meanwhile, melt the butter in a medium-sized frying pan over medium-high heat and then add the tablespoon of olive oil until foamy. Sauté the minced garlic until golden brown and fragrant, about 30 to 45 seconds. Add in the finely diced onions and cook until soft, about 1-2 minutes.
  5. Toss in the mushrooms and cook until tender, about 2 to 3 minutes. Set aside.
  6. Bring a small pot of salted water to a boil and add the broccoli florets in. If you prefer a crispy bite, a minute or two is enough for the boil. If you would like to have it softer, then 2-3 minutes is great. Once done, drain immediately.
  7. Plate up and enjoy with a squeeze of lemon on top!

Sicilian-style Salmon with Garlic Mushrooms & Poached Broccoli

BON APPÉTIT

– Ally xx

myTaste.com

Trine Boscaiola

Trine Boscaiola

Trine Boscaiola

Hello Everyone! It’s week 3 of Pasta Month and I’ve got a few things to say before we dive into the recipe. I apologise in advance that what I am about to say has nothing to do with the upcoming recipe – it’s more me telling you about my day/week and upcoming week. So if you don’t want to read this part, you can skip onto the recipe 🙂 Anyway, so last week Friday I had a nice dinner with my colleagues and then we ended the night escaping from a hostage-themed escape room and we did pretty well I must say! We escaped within an hour and one minute – which from what I remember is 14 minutes earlier than the set time limit hooray! Hostage is one of their new rooms, and the other is The Ring-themed *OMG* which I really want to try out with my friends, but I know I will probably regret it later on.

On Sunday, I also spent the afternoon with different colleagues and we watched The Conjuring 2 – which I don’t know whether it was a huge mistake or not haha. I didn’t think I was that scared from the movie, but I only knew that I was definitely scared when I could barely sleep that night. The image of Valak kept appearing in my head in the dark room – but I was definitely fine the next day/night. We then had dinner and said our goodbyes. Today, a few colleagues of mine headed over to the KFM studio to do a voice recording – basically just getting us to wish everyone “Selamat Hari Raya” for the upcoming festivities next month. It was actually quite fun in the end even though I had to convince just one colleague that I did not want to do the script in Malay because they’d all probably laugh at my pronunciation and intonation.

And that’s all I have for you – OH I almost forgot! Tomorrow morning I’ll be flying of to Singapore again for a couple of days. Taking a small break from work to do some shopping, eating, and meeting up with friends – it going to be a great weekend ahead!

Trine Boscaiola Ingredients

PREP TIME 5 MINS | COOKING TIME 10-15 MINS | SERVES 5

INGREDIENTS

  • 500g trine (curly fettuccine) pasta, or any other pasta shape
  • 250g rindless bacon rashers, thinly sliced
  • 1 punnet (250g) brown mushrooms, thinly sliced
  • 40g unsalted butter
  • 300ml thickened cream
  • 1/3 cup parmesan cheese
  • 5 spring onion stalks, chopped
  • Ground salt and black pepper, to taste
  • Olive oil

METHOD

  1. Bring a large pot of salted water to a boil. Cook the trine pasta according to packet instructions or until al dente.
  2. While the pasta is cooking away, heat about 1 tablespoon of olive oil in a large frying pan over medium-high. Cook the bacon until slightly browned and then remove from the pan. Add in the unsalted butter and then the mushrooms and cook for about 3-4 minutes or until soft. Then add in the pale parts of the chipped spring onion.
  3. Add in the cream together with about a cup of the pasta water and parmesan cheese. Turn the heat down to low and bring the mixture to a low simmer.
  4. Once the pasta is done, drain and then transfer the pasta to the cream mixture together with the fried bacon bits. Turn the heat back up to medium-high and then give it a good mix. Top with the remaining spring onions and then turn the heat off.
  5. Season with salt and pepper and toss until well combined. Divide the pasta among serving dishes and top with extra parmesan. Serve and enjoy!

Trine Boscaiola

Trine Boscaiola

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Plate

Breakfast Plate

Hello Everyone! I can’t believe that it’s already October! Where did September go?! So I’m sure all of you are aware that a new month calls for a new theme on the blog for the month of October! Those of you who know me, I am a breakfast/brunch person. I mean, I sometimes skip breakfast when the mornings just get a little too hectic for me; that was during my first few years at uni, but towards the end, I made it a habit to pack my breakfast to uni and/or work and eat it there.

I remember my internship days at Hello Social where I’d always be rushing out in the mornings to catch my bus, which therefore meant that I didn’t have time to sit down and enjoy my breakfast. That was where Muffin Making Mondays with Jialing came in, and when I had run out of muffins to take to work (because we only bake fortnightly), I would pack some fruits and even sometimes a small tupperware of cinnamon toast cereal with one of those small drink cartons of milk. When I’d get to the office, I’d pour the milk over my cereal and enjoy breakfast at my table. There was a time where one of the managers asked me what I was having for breakfast and the thought of me bringing a small carton of milk made her laugh so hard. I told her it was practical 😛 Another time when I was also having cereal, my other manager asked if what I was having was shareable; to his dismay, cereal ain’t shareable! He asked what kind of cereal I brought in and I said cinnamon toast. The other manager said that that was so American of me.

Anyway, I mean, if you didn’t already gather what this month’s theme is from my little story, yes it’s breakfast and brunch month on the blog! For the month of October I will be sharing with you some of my favourite breakfast/brunch recipes! I’ll be kicking off tonight’s post with a dish that I threw together when I was still living in Sydney. I was inspired by a post that I saw on Instagram by Raw Pawpaw Café in Brisbane. I was inspired by their plating of one of their dishes, and decided to plate it up with a few of my favourite ingredients for breakfast. I think most of the preparation of the ingredients in this dish is pretty straight forward, and you can get creative yourself by mixing up the ingredients a bit by adding your own favourite breakfast ingredients!

Breakfast Plate Ingredients

PREP TIME 5 MINS | COOKING TIME 20-22 MINS | SERVES 1

INGREDIENTS

  • 2-3 slices of soy & linseed bread, toasted
  • 2 bacon rashers
  • 2 large free range eggs, at room temperature
  • 1 chorizo sausage, thick slices
  • 1/2 avocado, cut into chunks
  • Bunch of grape vine tomatoes
  • Butter, for spreading
  • Ground salt and black pepper to taste
  • Handful of cup mushrooms, sliced
  • Handful of loose baby spinach leaves
  • Lemon wedges, to serve
  • Olive oil

METHOD

  1. In a small bowl, marinate the avocado chunks with a little bit of olive oil, salt, pepper, and lemon juice. Set aside.
  2. Preheat oven to 200C. Line a baking tray with aluminium foil and toss the grape vine tomatoes in a little bit of olive oil and salt. Roast in the oven fro about 10 minutes, or until the tomatoes have gone soft. Turn the temperature down to about 80-90C just to keep them warm before serving.
  3. Meanwhile, heat a large grill pan over medium high and cook the bacon rashers and chorizo slices, about 3 minutes per side. Once done, transfer to the baking tray and keep warm in the oven.
  4. Add your sliced mushrooms to the same grill pan and cook until browned and softened, about 4-5 minutes altogether. Turn the heat off and transfer to the baking tray and keep warm in the oven.
  5. Place the eggs in a small saucepan, covering the eggs with cold water. Bring to a boil over high heat, and once boiling, reduce the heat down to medium. Simmer gently for about 3 minutes. Remove the saucepan from the heat and using a slotted spoon, transfer to the egg carton.
  6. Plate up accordingly and enjoy your breakfast!

Breakfast Plate

Breakfast Plate

Just a little side note here before I end tonight’s post – I wanted to choose an egg carton that wasn’t grey just so that it doesn’t look dull. I must say it was hard choosing eggs based on the colour carton they come in because most of the non-grey ones were caged eggs (yes, I don’t buy caged eggs). Good thing these eggs that came in the blue carton were free range, and the blue really suited the plating and contrasted the food colours nicely.

BON APPÉTIT

– Ally xx

myTaste.com

Tom Yum Gài (ต้มยำไก่)

Tom Yum Gài (ต้มยำไก่)

Hey Everyone! Just letting you guys know that I’m currently in Victoria with my family for 9 days; staying in Cranbourne with a family friend. Anyway, yes, besides that, today’s recipe is based on what I uploaded on Tuesday; using the homemade tom yum paste to make a (yes) chicken feet tom yum soup. Now I know what you’re thinking, “chicken feet, really? And gizzards as well? Ew!” – actually not ew, well in my opinion that is! When I first learnt this dish from my Auntie, she cooked this with these cuts of chicken. My mom even gives the chicken feet a little pedicure; scrubbing them clean and cutting off their nails on each toe – so much work that I myself wouldn’t even be bothered to do! If you’re not into chicken feet, this spicy and sour soup can be made with other meats varying from mixed seafood such as prawns, squid, and clams, or other cuts of chicken, pork, and fish.

Also, I didn’t know this until I did a bit of research, but tom yum is actually a Lao and Thai dish; all along I thought it was just Thai. Anyway, for those of you who don’t know what tom yum is, it is a clear, spicy, and sour soup served widely in many neighbouring countries such as Cambodia, Brunei, Malaysia, and Singapore, but has also been popularised around the world. “Tom” actually refers to the boiling process while “yum” refers to a spicy and sour salad; and therefore “tom yum” is a hot and sour soup characterised by the fragrant herbs used to flavour the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed fresh chillies. When I first learnt to cook this dish, I added coconut milk to the broth. Over time, we eliminated the coconut milk because my mom can’t eat, or more like, isn’t allowed to have anything with coconut in her diet.

Tom Yum Gài (ต้มยำไก่) Ingredients

INGREDIENTS

  • 1kg chicken feet, wash, cleaned, and nails cut off
  • 250g chicken gizzards, washed and cleaned
  • 2.5L boiling water
  • 1 heaped tbsp Homemade Tom Yum Paste (or more if you’ve deseeded your chillies before making it into a paste), likewise, you may use store-bought paste
  • 1 tsp chicken stock powder
  • 4 pcs kaffir lime leaves
  • 3 inch galangal, sliced
  • 2 large tomatoes, quartered
  • 2 pcs red bird’s eye chillies
  • 2 red onions, quartered
  • 2 stalks lemongrass, cut into 2-inch lengths
  • Juice of 2 limes
  • Fish sauce to taste

METHOD

  1. Add the all the ingredients, except for the kaffir lime leaves, fish sauce, lime juice, and tom yum paste, into a large pot. Bring to a boil and let it simmer for about 15 to 20 minutes.
  2. Then add in the kaffir lime leaves, lime juice, and tom yum paste. Give it a good mix and then add in the fish sauce about a tablespoon at a time; taste until the seasoning and taste is to your liking. At this point, you may also add in straw mushrooms or oyster mushroom if you wish. Let it cook for a further 10 minutes, or until chicken feet and gizzards are tender.
  3. Serve with steamed rice and enjoy! Quite a nice dish actually for a cold winter night.

Tom Yum Gài (ต้มยำไก่)

BON APPÉTIT

– Ally xx

myTaste.com

The Ultimate Brekkie

The Ultimate Brekkie

Hello Everyone! Back with a quick one since I feel like you guys deserve another upload after being away for so long. Today I wanted to make a really filling and unforgettable brekkie where I can just sit down and enjoy it instead of packing it with me to bring to the office or even just skipping breakfast altogether. Well okay, I ended up having these for lunch after a deserved Sunday sleep in, but breakfast for lunch (even for dinner) is just the best thing ever!

So after my visit to Paper Plane Café 2 weeks ago or so (again as I mentioned in the previous post, I will do a review soon-ish), I really wanted to recreate their breakfast board at home. It looked simple enough to be able to do so just by glancing at the board and even pin-pointing the obvious ingredients. I must say that it was a huge success in the kitchen this morning, even though I may have burnt my balsamic reduction and the other side of the toast, oops! But nonetheless a brekkie so worth the time and effort spent in the kitchen. I invited my housemate Lydia as well for breakfast/brunch/lunch, so basically today’s lunch was a joint effort between the two of us. She’s now a professional chef! Under my guidance and supervision, as well as the Taste recipe being read to her, she made the Hollandaise Sauce all by herself for the very first time to go with the poached eggs. Her sauce was to die for! Apart from that, she helped wash and cut up the tomatoes, mushrooms and chorizo sausages, and also did a fair bit of the cleaning up. I took care of the rest. (This note is for Vidhya – don’t stop reading here, there’s a small paragraph/story at the end of the post!)

The Ultimate Brekkie

PREP TIME 10 MINS | COOKING TIME 30-35 MINS | SERVES 2

INGREDIENTS

  • 2 hash browns
  • 2 hickory-smoked bacon rashers
  • 2 large free range eggs
  • 2 slices of Country Grain bread
  • 2 field grown tomatoes, quartered
  • 1 chorizo sausage, sliced diagonally
  • 250g cup mushrooms, quartered
  • 1 cup balsamic vinegar
  • 2 tbsp fresh lemon juice
  • Handfull of rocket leaves
  • Small thumb-sized ginger, grated
  • Fresh Thyme Leaves
  • Olive Oil

For the Hollandaise Sauce

  • 3 large free range eggs, yolks separated
  • 175g unsalted butter, cut into cubes, at room temperature
  • 2 tbsp water
  • 2 tbsp fresh lemon juice
  • Fresh Thyme Leaves
  • Ground salt and black pepper to taste

METHOD

  1. Preheat oven to 180C. Place the hash browns and slices of bread on a tray lined with baking paper. Drizzle the slices of bread with a bit of olive oil and bake for 10-15 minutes. Turn the oven heat down to about 50C to keep the food warm while you prepare and cook everything else.
  2. Balsamic Reduction: Next, pour a cup of balsamic vinegar in a small saucepan over medium heat. Bring the vinegar to a boil, then turn down the heat down so that the boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrup-like consistency). If you are a hopeless impatient person like me when it comes to food, do not increase the heat at this point! Your reduction may burn and you will be left with a stiff, hardened mess – basically what I did for the first batch of balsamic reduction. I was also stupid enough to try it and see if it was still edible, and it ended up sticking to the front of my teeth (not a very pleasing experience might I add).
  3. Meat, Tomatoes, and Mushrooms: Heat a grill pan over high heat. Add the bacon and chorizo and cook for about 3-4 minutes per side. Place on a dish lined with paper towels to drain the excess oils. Next add the tomatoes and grill for about 3-4 minutes per side as well. Place the bacon, chorizo slices, and tomatoes in the oven to keep warm. Add the mushrooms to the grill pan with a bit of olive oil and sauté for about 2-3 minutes. Add the grated ginger and lemon juice, and cook for a further 3-4 minutes. Sprinkle with fresh thyme leaves and then set aside in the oven to keep warm.
  4. Hollandaise Sauce: While the balsamic reduction is underway and slowly simmering, start on the Hollandaise sauce. Place a heatproof bowl over a medium saucepan that is quarter-filled with water. Make sure that the bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does). Bring the water to a boil over high heat, then reduce heat to very low so the water is barely simmering (there should be almost no movement at all). It is important that the water is barely simmering while making the sauce – if it is too hot, the egg yolks will cook too much and the sauce will curdle.
  5. Place the egg yolks and the 2 tablespoons of water in the heatproof bowl and place over the pan. Whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.
  6. Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely (about 10 minutes to add it all in). If butter is added too quickly, it won’t mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn’t take too long to be incorporated – if the sauce cooks for too long, it can curdle.
  7. Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice, fresh thyme leaves, and season with salt and pepper.
  8. Poached Eggs: Bring small saucepan of water to the boil over medium-high heat, then reduce the heat to low-medium – the water should be just simmering. Add in the vinegar and stir. Crack one egg into a small bowl and quickly, but gently pour it into the water. Repeat with the other egg. A really soft poached egg should take around 2 minutes, but if you want it a bit more firm, it will take about 4 minutes. To check if they’re cooked right, carefully remove the egg from the pan with a slotted spoon and give the yolk a gentle push (you can tell just by your instincts if it is under or overcooked – or perfect)!
  9. Assembly: While the Hollandaise Sauce and Poached Eggs are almost done, assemble your dish, this part is entirely up to you on how you wish to present it. Drizzle your balsamic reduction over your rocket leaves. Use a slotted spoon to carefully remove the eggs from the saucepan. Place on top of the toast and bacon. Then top with a generous amount of sauce to your poached eggs. Crack a little salt and pepper and serve immediately!

While having our lunch, all Lydia could talk about was how good it all tasted. She was already full, but she still wanted to eat more. We also talked about how in cafés you’d get an average dollop of hollandaise sauce, which is sometimes not enough with the amount of serving your get from the rest of the food. We had a whole bowl of it and basically drowned our eggs in them, and had them with everything basically. Also, the best thing about eating at home is that we get to be barbaric in a sense that we didn’t care about using our forks and knives, we ate our toast with our hands and weren’t afraid to have them smothered over the sides of our mouths or dripping down the side of our fingers.

The Ultimate Brekkie

BON APPÉTIT

– Ally xx

myTaste.com