Tag: Recipes

South American Style Eggs with Fresh Tomato Salsa & Turkish Bread Roll

South American Style Eggs with Fresh Tomato Salsa & Turkish Bread Roll

amcarmen3 Comments

For brunch yesterday I had planned to make a sandwich with my Turkish bread roll. I had bought some Hungarian salami, tomatoes, rocket leaves, and a spicy capsicum spread to go with it. When I actually started to gather the ingredients for my sandwich I realised I had an untouched carton of a dozen eggs, I then decided to poach an egg or two to go with my sandwich. I then also spotted chorizo sausages at the back of the refrigerator and I instantly wanted to fry those up too with some caramelised onions.

I then ended up completely changing what I had in mind as I started to chop up the ingredients. I slowly craved for scrambled eggs with chorizo on the side… And then I thought of those South American Style Eggs that I had at Café con Leche about a month ago. I stopped there – I scrapped the salami and decided scrambled eggs with chorizo it was! I didn’t want the bread to go stale as well so I ended up toasting those in the oven and having them with my lunch. I also wanted to use the tomato and rocket leaves I bought so I ended up making a fresh salsa with it. My simple sandwich turned into something so epically large that it left me 5-months pregnant with a food baby (an expression that I always use to describe a very good, but gluttonous, meal).

PREP TIME 10 MINS | COOKING TIME 10-15 MINS | SERVES 1

INGREDIENTS

For the eggs:

  • 2 large free range eggs
  • 1 Mexican chorizo sausage, sliced
  • 2 tbsp milk
  • 1/2 spanish red onion, diced
  • 2 tbsp extra virgin olive oil
  • Ground salt and pepper

For the tomato salsa:

  • 1/2 large tomato, diced
  • 1/2 spanish red onion, diced
  • 1 lime, juiced
  • 2 tsp extra virgin olive oil
  • Handful rocket leaves
  • Ground salt and pepper
  • Turkish bread roll

METHOD

  1. For the tomato salsa, combine all of the ingredients in a small bowl and toss to mix. Let it sit for an hour for the flavours to infuse (this is entirely optional, I let mine to sit for about 10-15 minutes and it still tasted amazing).
  2. Preheat oven to 180C. Slice the bread roll in half and drizzle with olive oil. Place in the oven and toast for about 10 minutes or until golden brown (mine were a bit overdone only because I completely forgot about them in the oven).
  3. In a small bowl, whisk together the eggs and milk, and season with salt and pepper. Heat the oil in a medium-sized frying pan over medium heat. and sauté onions until soft, about 2 minutes. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Bring the heat down to medium-low and add he egg mixture and cook, stirring, about 3 minutes (or more depending on the desired firmness of the eggs). Transfer to serving plate with bread roll and tomato salsa.

South American Style Eggs with Fresh Tomato Salsa & Turkish Bread Roll

On a side note, while attempting to give this recipe a fancier name than just Scrambled Eggs with Chorizo, I came across a Spanish recipe called Migas con Chorizo. Migas meaning a dish of eggs scrambled with torn-up corn tortillas, with Chorizo sausages. I am definitely keeping this in mind the next time I want to make eggs with chorizo.

BON APPÉTIT

– Ally xx

myTaste.com

Banana & Peanut Butter Popsicles

Banana & Peanut Butter Popsicles

amcarmen1 Comment

Happy June everyone! There is no doubt that my Dutch housemates Kevin and Sam, as well as myself, share an unconditional love for peanut butter. I also know that Kevin loves bananas and Sam loves popsicles. All these into account, I was almost certain that there is something out there that incorporates the three together.

I did some research and I found a recipe by Megan via Detoxinista, for Peanut Butter Banana Ice Pops. I shared the recipe with my housemates and we all agreed that we should make this – well, more like I make it and then they eat it. So that’s what I did yesterday, made the popsicles and let them to set in the freezer overnight for a happy Sunday afternoon snack 🙂

The recipe makes 8 popsicles, but I only had a mould that is good for 6, also it depends on the side of your moulds. I just kept the rest of the mixture in a container in the refrigerator to later pour into the mould as we consume them.

Banana & Peanut Butter Popsicles: Procedure

PREP TIME 10 MINS | COOKING TIME — | SERVES 6 POPSICLES

INGREDIENTS

  • 3 large bananas (or 4 if small)
  • 1/2 cup smooth peanut butter
  • 1/2 cup full cream milk
  • 1 tbsp honey and maple syrup blend
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt (optional only if you are using unsalted peanut butter)

METHOD

  1. Combine all of the ingredients in a blender, and blend until very smooth and creamy. If necessary, adjust the sweetness to taste keeping in mind that the frozen version will taste less sweet than the mixture.
  2. Pour the batter into the popsicle moulds and freeze for at least 6 hours, or until solid. When removing the frozen popsicles from their moulds, submerge them in hot water for about 20 seconds to allow them to loosen.

Banana & Peanut Butter Popsicles

BON APPÉTIT

– Ally xx

myTaste.com

Pan-fried Salmon with Mashed Potatoes & Wilted Spinach

Pan-fried Salmon with Mashed Potatoes & Wilted Spinach

amcarmen2 Comments

Yesterday I whipped up a simple lunch. I don’t really have a back story for this, or some long winded explanation of a foreign ingredient, so today’s post will be short and straight to the point.

PREP TIME 10 MINS | COOKING TIME 25-30 MINS | SERVES 2

INGREDIENTS

  • 2 salmon portions, skin on
  • 3 large golden potatoes, wash, peeled and cut into small chunks
  • 1 cup loose leaf baby spinach
  • 1/2 cup milk
  • Ground sea salt and pepper
  • Knob of unsalted butter
  • 1 tbsp Red Rock Deli-Style Dip, Sundried Tomato, Chargrilled Eggplant & Pinenuts (optional)

METHOD

  1. Place the potatoes in a medium-sized pot filled with salted water. Boil the potatoes for 15-20 minutes or until potatoes are tender. During the last 5 minutes, add the milk to a small saucepan and warm, do not boil.
  2. Meanwhile, press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat a knob of butter in a frying pan over medium-high heat. Add salmon filets skin side-down. Immediately reduce heat to medium-low. Cook, pressing gently on the back of the fillets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily. Flip salmon and cook on second side, about 1 to 1 and a half minutes longer, for medium-rare to medium. Transfer salmon to a plate lined with a paper towel to soak up any excess oils, and allow to rest. In the same pan, wilt spinach leaves.
  3. Remove the potatoes from the heat and drain. Working quickly, push the potatoes through a sieve using a rubber spatula, back into the pot. Add the milk and butter and fold. Season with salt and pepper to taste. Transfer to a serving plate together with the wilted spinach, salmon and deli dip.

Pan-fried Salmon with Mashed Potatoes & Wilted Spinach

BON APPÉTIT

– Ally xx

myTaste.com

Paksiw na Lechon Kawali

Paksiw na Lechon Kawali

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Hello everyone! This is another Filipino dish that I really love. I have a lot of favourite Filipino dishes actually, but there are some that I cannot bring myself to eat – I’m pretty sure they taste good, but a little bit off putting for me, and yes, I am talking about the infamous dinuguan (a savoury stew of meat and/or offal, simmered in a rich, spicy dark gravy of pig blood, garlic, chilli, and vinegar). I get the shivers every time I think about this dish. Anyway, enough about this dish for it’s thankfully not what today’s post will be about.

Lechon Kawali is basically a pan-roasted pork dish popular in the Philippines. It is usually accompanied by sarsa ni mang tomas (basically a sauce blend of liver, vinegar and spices that give that distinct sweet and spicy taste it is famous for), ketchup, or soy sauce with calamansi (Philippine lime). Lechon kawali is cooked by boiling then later deep frying a portion of the pig.

Lechon Paksiw is essentially a term associated to a dish that is cooked with vinegar, garlic, onion, and sarsa ni mang tomas sauce. It is a pork dish made from leftover roast pig which is known as Lechon. However, fresh pork can also be used to make lechon kawali. Traditionally, as mentioned above, the pork is deep fried. Because I don’t like deep frying stuff, I roasted the pork in the oven like I would do for pork crackling – the result I find is better, not oily and the meat remains tender and juicy on the inside where as deep frying has a tendency to make the meat tough and dry.

Paksiw na Lechon Kawali

PREP TIME (see below)* | COOKING TIME 1 HOUR 20 MINS |
SERVES 4-6

*If you plan on making dish, plan for about 1-3 days ahead for resting time in the refrigerator.

INGREDIENTS

  • 1kg fresh pork belly or shoulder
  • 1 bottle (330g) mang tomas all purpose sauce
  • 6 cloves garlic, peeled and crushed
  • 3 bird’s eye chillies
  • 3/4 cup white vinegar
  • 1 cup pork stock
  • 1 tbsp white sugar
  • 6 dried bay leaves
  • 2 tsp whole black peppercorns
  • Ground salt
  • Oil for rubbing

METHOD

  1. Score the skin with a very sharp knife. Place the meat in a large pot with water, 1 tsp of the whole peppercorns and half of the bay leaves. Boil for 20 minutes. Remove from the heat and drain, placing in a large bowl and let to cool to room temperature. Reserve the pork stock for cooking later. Once the meat has cooled down, refrigerate uncovered for at least 24 hours or for up to 3 days for a better result. Refrigerating the meat will help to draw out any remaining moisture. Remove from the refrigerator and bring back to room temperature prior to roasting in the oven
  2. Preheat oven between 220-240C. Rub oil and plenty of salt into the scored skin, really getting it into the slits of the score marks. The fat under the skin will react to the salt and that is what makes the skin puff up and crisp up. Roast in the oven for 20 minutes and then bring the temperature down to 160C and roast for another 10 minutes. Remove from the oven and let the meat rest for 20 minutes. Then cut the pork into chunks.
  3. Add all the remaining ingredients into a large pot together with the pork belly chunks. Simmer for 20 minutes and then serve with steamed rice.

Paksiw na Lechon Kawali

BON APPÉTIT

– Ally xx

myTaste.com

Pork Spare Ribs Sinigang

Pork Spare Ribs Sinigang

amcarmen1 Comment

Hello everyone! So I realised that I haven’t actually posted any Filipino recipes since starting this blog. For those of you who don’t know, a big part of my diet consists of delicious homemade Filipino food cooked by my Mama while growing up. Her food was always the best. And today I want to share with you a nice sour soup that’ll definitely warm up your insides during a cold winter. Well, growing up in the tropics didn’t stop us from having a nice bowl of this soup! I’m actually quite proud to be Filipino because there is nothing that I love more than Filipino food.

Sinigang is characterised by its sour and savoury flavour that is traditionally tamarind based. There are other base variations where the soup obtains its sourness from such as guava, calamansi, bilimbi, or unripe mango. Seasoning powder or bouillon cubes based on tamarind is also used in place of natural fruits. This dish can be made with any type of meat ranging from fish, pork, beef, shrimp, or chicken, stewed with tamarinds, tomatoes, and onions as its base. The dish is then accompanied with various vegetables such as okra, gabi (baby taro), daikon (white radish), kangkung (water spinach), snake beans, and eggplant. Often, chillies or peppers would be added to the dish in order to enhance the taste while adding a little spice.

PREP TIME 10 MINS | COOKING TIME 1 HOUR 15 MINS | SERVES 4-6

INGREDIENTS

  • 1 kg pork spare ribs
  • 2 small spanish red onions, quartered
  • 2 red bird’s eye chillies
  • 1 large tomato, cut into wedges
  • 1 medium sized daikon, peeled and sliced
  • 5 small baby taro, peeled
  • 1 bunch kangkung, washed, leaves separated from the stems, and stems cut into short lengths
  • 1 tbsp tamarind soup base
  • Ground salt
  • Fish sauce (optional)

METHOD

  1. Add the pork ribs into a large pot with water filled to about halfway. Boil the ribs on high heat for 30 minutes, then add the chillies, onions, tomatoes, and season with salt. Boil for another 30 minutes.
  2. Add the baby taro and let to simmer for 5 minutes before adding the daikon in. Simmer for another 5 minutes. Remove 2 of the baby taro and push them through a sieve. Return to the soup to thicken the base and make it richer (this is optional).
  3. Add the tamarind soup base, if you want your soup a little less sour, add in a teaspoon at a time to adjust to your liking (I love my sinigang soup really sour!). Add a few drops of fish sauce if the soup is tasting a bit bland.
  4. Remove from the heat and add the kangkung in. Serve immediately with rice.

Pork Spare Ribs Sinigang

Filipino is not a very famous cuisine as that of its Thai and Vietnamese neighbours. I only know of one Filipino restaurant here in Sydney, and only 1 grocer in Chatswood that sells all things Filipino. Otherwise there are only a small selection of Asian grocers that carry Filipino ingredients like mang tomas sauce, bagoong, tamarind soup base, etc. There’s more to Filipino food than the mind-boggling balut (duck embryo) as we are blessed with an abundance of seafood, tropical fruits and creative cooks. Also, with more than 7,000 islands and a colourful history, we have some delicious dishes of our own.

BON APPÉTIT

– Ally xx

myTaste.com

Prawns with Salted Duck Egg Sauce

Prawns with Salted Duck Egg Sauce

amcarmen5 Comments

Hello everyone! Apologies for the lack of posts over the week. I assure you all that I am still eating well and I have not gone back to consuming instant noodles 🙂 The lack of posts is usually because I’ve already uploaded the recipe for it, or that what I’ve made is just a simple lunch/dinner that wasn’t photo-ready, and even also because I use natural lighting for all my photos, so when the sun is down, no photo = no post. And yes, my friends can vouch for the existence of many other photos that I have been accumulating over the past 3 years from when I first started to cook. The reason why I don’t want to use old photos is because some of them are out of focus, not presented well, or not the correct lighting, and basically…all over the place? I’m not too sure how to word the last one, but what I’m trying to say is that I’ve kind of adapted to the whole white background scene for my photographs, and I want to keep it consistently like that (unless of course for food that is not my own). I’m a little bit OCD so I like all my photographs to have the same style…for now.

Anyway, enough of the rant, about my apparent perfectionism, today I decided to make one of my favourite dishes, Prawn with Salted Duck Egg Sauce. If you read my previous post last week, I posted a recipe similar to this but with fried chicken instead. I also mentioned that I first tried this dish with prawns but have never actually made it for myself with prawns. So last week Saturday when I went to Paddy’s Market with Lina and Marissa, I bought myself some fresh tiger prawns to make this dish.

I must admit, I love prawns, but I barely cook with it only because I always have this tendency to overcook them. I always end up with dry and tough prawns which is a shame because, when cooked right, they’re just melt in your mouth delicious. I can never cook them to perfection as well because I’m always scared of them actually being undercooked. I am proud to say though that I was able to cook these prawns to melt-in-the-mouth perfection. I have never been happier. Plump, firm but tender, succulent, fresh prawns. Truly foodgasmic. Also a quick and simple dish that requires probably less than 10 minutes to cook. The only down side is that prawns are never cheap. Here at least that is…the ones I used here were almost $30 per kilo while I know I can get even fresher prawns back home for less than $10 per kilo.

PREP TIME 5 MINS | COOKING TIME 20-25 MINS | SERVES 2-3

INGREDIENTS

  • 400g fresh tiger prawns, shelled and deveined (to save time, you can buy prawns that have already been shelled and deveined)
  • 2 salted duck egg yolks, steamed and smashed
  • 2 sprigs fresh curry leaves (dried leaves can be used as well if not available)
  • 2 red bird’s eye chillies, chopped
  • 2 cloves garlic, finely diced
  • 1 can (350ml) evaporated milk
  • 2 tbsp extra virgin olive oil
  • Ground salt and pepper

METHOD

  1.  Heat oil in a large frying pan over high heat. Sauté the garlic, curry leaves and half of bird’s eye chillies until fragrant. Stir in the egg yolks until they start to foam. Add the evaporated milk and bring to a boil until the sauce has slightly thickened. *This recipe calls for 350ml of evaporated milk, if you want a drier dish, then use less milk
  2. Season the prawns with salt and pepper and then add to the sauce mixture. Turn the heat down to medium and let the prawns simmer for 3-4 minutes. Once the prawns have turned pink, remove from the heat and garnish with remaining chillies. Serve immediately with steamed rice.

Prawns with Salted Duck Egg Sauce

BON APPÉTIT

-Ally xx

myTaste.com

Spinach & Ricotta Triangles

Spinach & Ricotta Triangles

amcarmen5 Comments

Food Party for 3

Hello everyone! Today has been quite an eventful day filled with food. It kicked off with early start to a Saturday morning where two of my other housemates Lina & Marissa, and myself, caught a bus to Paddy’s Market to shop for some fresh produce. It was Lina’s first time to Paddy’s Market and I think she really enjoyed the fresh produce, and found it a little bit overwhelming at the same time. We shopped for our own food, as well as ingredients for our picnic that we had planned for the afternoon as well. I think I spent about $45 dollars in total for fresh vegetables, meat and seafood – half of the budget went to the seafood though, but then you can imagine buying the rest of the stuff for $20 which I think will last me the whole week plus 1 or 2 days max.

And of course, on our way back we stopped by Chinatown to grab some delicious cream puffs from Emperor’s Cream Puff. I told Marissa to get a box of 20 to share between the 3 of us. She told me while she was lining up, she doubted whether we could finish the whole box. Well, we did. Half of the box was practically devoured in less than 5 minutes, and the rest we finished up on the bus trip back home.

On today’s menu for the picnic, we had Chicken & Pea Soup, Chorizo & Caramelised Onion Sausage Rolls, Penne Salad, Spinach & Ricotta Triangles, and for dessert, Marissa’s Egg Custard (gone wrong, long story short, it ended up becoming steamed eggs). We also had an array of white wine: Chardonnay, Pink Moscato & Sauvignon Blanc, and a bottle of Apple & Pink Grapefruit Schweppes.

I think we overestimated the amount of food for 3 people, (and eventually became 4 as we invited our other housemate Sam to join us), for we had SO much food. All in all it was a fun day, well anything that involves food is always fun!

Penne Salad
Lina’s Penne Salad with fresh capsicums, corn, tomatoes, and sautéd garlic, mushrooms and zucchini. Drizzled with lemon juice and a touch of vinegar, seasoned with salt and pepper

Chicken & Pea Soup
Marissa’s Chicken and Pea Soup (see original recipe here on Taste). Basically substitute the ham for the chicken drumettes, and without the salami bites

Mexican Chorizo & Caramelised Onion Sausage Rolls
My Mexican Chorizo & Caramelised Onion Sausage Rolls

Today, besides my Mexican Chorizo & Caramelised Onion Sausage Rolls, I also decided to make some Spinach & Ricotta Triangles to add the dishes for Lina is a vegetarian. These triangles are a quick and easy family food, perfect for entertaining food or for a vegetarian lunch or dinner, served with a salad.

Spinach & Ricotta Triangles

PREP TIME 20 MINS | COOKING TIME 15-20 MINS |
MAKES 27 TRIANGLES

INGREDIENTS

  • 3 sheets frozen puff pastry, semi-thawed
  • 100g fresh loose leaf baby spinach, washed and dried
  • 250g ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1 stalk fresh mint leaves, finely chopped
  • Zest of one lemon
  • Ground salt and pepper
  • 1 egg, beaten
  • 1 tbsp milk

Spinach & Ricotta Triangles

METHOD

  1. Preheat oven to 200C. Combine the egg and milk in a small bowl. Add the remaining ingredients in a medium bowl and mix with a spoon.
  2. Cut puff pastry sheets into 9 squares. Add about a teaspoon (or more) of the mixture in the middle of the pastry square and fold over into a triangular shape. Brush the ends with the beaten egg and milk mixture to secure. Using the tips of the back of a fork, gently press down on the edges to seal the joins. Repeat for the remaining squares.
  3. Space them out on a tray lined with baking paper. Brush the tops with the rest of the egg wash and bake in the oven for 15-20 minutes or until puffed, golden and cooked through.
  4. Serve with salad on the side.

Spinach & Ricotta Triangles

BON APPÉTIT

– Ally xx

myTaste.com

Mini Sausage Rolls with a Hazelnut-dressed Mixed Leaf Salad

amcarmenLeave a comment

Hello Everyone! A few days ago I decided to make sausage rolls just because I wanted to. You could argue though, why go through all the trouble to make your own when you can easily just by pre-packed frozen sausage rolls from the supermarket? I guess this way you can be a little bit more creative in what you want in your sausage rolls rather than the generic minced beef that supermarkets sell. You can basically wrap any sort of flavoured sausages in puff pastry (homemade or store bought, doesn’t really matter)! For today’s recipe, I went on and made myself some Mexican Chorizo with Caramelised Onion sausage rolls.

Chorizo, for those of you who don’t know, is a name given to a variety of sausages, both fresh and cured. The two most common types of chorizos are:

  • Spanish Chorizo – cured, or hard, sausage made from coarsely chopped pork. It has a deep, smoky flavour due to the heavy amounts of paprika in the spice mix. Also, it can be eaten without cooking because it has been cured.
  • Mexican Chorizo – ground, rather than chopped, and the sausage is fresh rather than cured. Also, the red colour comes from the spicy red pepper rather than the smoked paprika. It must be cooked prior to eating.

PREP TIME 20 MINS | COOKING TIME 15-20 MINS | SERVES 24 ROLLS

INGREDIENTS

For the sausage rolls

  • 3 Mexican chorizo sausages, removed from casing
  • 2 sheets frozen puff pastry, semi-thawed
  • 1 large red onion, halved and then sliced
  • 1 egg, beaten
  • 1 tbsp milk
  • Sesame seeds
  • Knob of unsalted butter
  • Tomato sauce, to serve (optional)

For the salad (original recipe from Coles)

  • 1 packet (120g) Coles brand 4 leaf salad mix
  • 2 tbsp hazelnuts
  • 1/4 cup extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1/2 tsp white sugar
  • Ground sea salt and pepper to taste

Mini Sausage Rolls with a Hazelnut-dressed Mixed Leaf Salad

METHOD

  1. Preheat oven to 200C. Roast hazelnuts on a baking tray for 5 minutes. Transfer to a clean tea towel and let to cool.
  2. In a medium pan, melt butter and sauté onions until soft and caramelised. Remove from heat and set aside.
  3. Cut puff pastry sheets into 8 rectangles (halved and 4 cuts across). Add about a teaspoon of sausage meat to one end of the rectangle and top with caramelised onions. Tightly roll the pastry around the sausage meat and brush the ends with the beaten egg and milk mixture to secure. Using the tips of the back of a fork, gently press down on the edges to seal the join.
  4. Space them out on a tray lined with baking paper. Brush the tops with the rest of the egg wash and sprinkle with sesame seeds. Bake in the oven for 15-20 minutes or until puffed, golden and cooked through.
  5. Meanwhile, return to the hazelnuts. Rub to remove the skins then roughly chop. Combine the oil, vinegar and sugar in a small bowl and season with a touch of ground sea salt and pepper. Stir in the hazelnuts. Place the salad leaves in a large bowl and add the dressing. Toss to combine. Serve with fresh out of the oven sausage rolls.

Mini Sausage Rolls with a Hazelnut-dressed Mixed Leaf Salad

BON APPÉTIT

– Ally xx

myTaste.com

Clam Corn Chowder

Clam Corn Chowder

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Happy Hump Day Everyone! The weather has been nice and warm all week, which is a bit unusual since it’s nearing the end of fall and entering winter next month – I’m not complaining though! And yes, I know that Australian winters aren’t as cold as Northern American and European countries, it’s cold for me because coming from the tropics, it doesn’t get as cold as 24C. I love the heat! I’ve been planning on making this dish for a while now, as in a few weeks ago when the weather dropped to about 10-15C, but I never got around to. I had half a pack of vongole left from my spaghetti alle vongole in the freezer and I wanted to cook it. So yesterday for dinner I decided to make Clam Corn Chowder.

I made this dish once before last year when I went on holiday with my flatmate and two other friends. It was a great winter weekend away at Port Stephens – though it was in the middle of winter, we did very non-wintry activities: parasailing, camel riding and sand boarding. The evenings were a little chillier, and we also had a ‘Christmas in July’ dinner night, where I whipped up a nice pot of Clam Corn Chowder; full of sweet corn, smoky bacon, and delightfully briny clams.

Also, please check out the original recipe that I followed here: Epicurious.

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 4-6

INGREDIENTS

  • 1kg NZ Westhaven Vongole
  • 3 hickory smoked bacon slices, diced
  • 1 can (400g) super sweet corn kernels, drained
  • 500g potatoes, wash, peeled and cubed
  • 2 cups fish stock (clam juice preferable if available)
  • 1/2 cup water
  • 3 stalks scallions, chopped
  • 1 cup whole milk
  • 1/2 cup thickened cream
  • 2 tbsp unsalted butter, divided
  • Ground salt and pepper to taste

METHOD

  1. In a large pot, melt 1 tbsp of the butter and sauté bacon until lightly browned, but not crisp, over medium heat. Add in the scallions (pale white parts) and cook, stirring for 2 minutes. Add in the corn and potatoes, and sauté for 2-3 minutes. Then add in the fish stock, water, and season with pepper. Bring to a boil, uncovered.
  2. Add the clams in and bring to a boil again, uncovered. Stir occasionally until the clams open (about 5-8 minutes). Discard any clams that remain unopened after 8 minutes.
  3. Add the milk and cream to the chowder, remaining butter, and season with salt. Cook until heated through but do not let it boil. Garnish with green scallions and serve with buttered bread roll.

Clam Corn Chowder

BON APPÉTIT

– Ally xx

myTaste.com

Fried Chicken with Salted Duck Egg Sauce

Fried Chicken with Salted Duck Egg Sauce

amcarmen2 Comments

Hello Everyone! Today for lunch I decided to pull out an old recipe that I have been making for a while now. I first came across a similar dish back in 2009/2010 maybe, at a restaurant back home, Mangrove Paradise Restaurant, where one of the waiters recommended the stir fried prawns with salted egg sauce. I am so glad that they made that recommendation because the dish was simply divine! I never tried to recreate this dish at home because, if you read my story on My Kitchen Journey, I was never really into cooking until 2 years ago really.

I was looking up recipes online one day figuring out what to make, and then I remembered this dish. I searched and searched online but could not find the one that I specifically had. I came across variations of the dish, but it wasn’t what I wanted to make. I then came across this recipe from yummylittlecooks which was close enough. I tweaked the recipe and method a bit, but I actually haven’t tested this recipe out with prawns, which I should definitely do next time, with some fresh curry leaves (I couldn’t find any this week so I resulted to used dried ones). They go so well with fried chicken though!

PREP TIME 1 HOUR | COOKING TIME 20-25 MINS | SERVES 4-5

INGREDIENTS

  • 1/2 cup canola oil for shallow frying

For the marinade

  • 15 pcs chicken mid-wings, washed and cleaned
  • 1/2 tsp salt
  • 1 tsp sesame oil
  • 2 tbsp water
  • 2 tbsp cornflour
  • 2 tbsp plain flour
  • Dash of ground black pepper

For the sauce

  • 3 salted duck egg yolks, steamed and smashed
  • 2 sprigs fresh curry leaves (dried leaves can be used as well if not available)
  • 3-4 red bird’s eye chillies, chopped
  • 1 can (350ml) evaporated milk

METHOD

  1. Combine all the marinade ingredients in a large bowl and mix the chicken around until well coated. Cover the bowl with cling wrap and leave to marinade for 1 hour. Do not refrigerate it to bring the meat down to room temperature before cooking.
  2. Preheat oven to 180C. Heat up oil in a large frying pan an working in batches, shallow dry the chicken until skin is crispy and golden (about 4-5 minutes per side). Remove from the heat and place on a baking tray lined with aluminium foil.
  3. Place the wings in the oven for a further 8-10 minutes to finish off in the oven. *In the past I have found that my wings were still a bit raw on the inside after frying, and frying them longer in the pan would either burn my wings or make it go dry, which is why I added this step in to finish cooking the wings without burning, and the wings remained crispy on the outside and juicy on the inside
  4. Meanwhile, drain some on the oil from the pan and sauté the egg yolks, curry leaves and half of bird’s eye chillies until fragrant. Add the evaporated milk and bring to a boil until the sauce has slightly thickened. *This recipe calls for 350ml of evaporated milk, if you want a drier dish, then use less milk
  5. Place the chicken wings on a shallow serving bowl and pour the sauce over the top. Garnish with the remaining chillies and curry leaves. Serve with steamed rice.

Fried Chicken with Salted Duck Egg Sauce

BON APPÉTIT

-Ally xx

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