Fish Cake and Char Siew Noodles with Fish Ball Soup

I bought some juicy fish cake at Chinatown Complex this morning. That inspired me to make my own "konloh mee".

My version has all my favourite ingredients.





No lard. I used pumpkin seed oil instead. Just a dash of it together with ketchup, chili sauce, ground black pepper and the juice of one lime.





Fresh noodles must be eaten the moment they are ready or they will turn into a soggy lump of starch. So cook the soup before you start on the noodles.

Mini spinach is so tender when blanched in a stock made with dried silver fish and a clove of garlic. The fish balls give the soup extra oomph. Ground black pepper helps to balance the flavours.




Cook the noodles, put them in the prepared sauce, mix. Top the noodles with fish cake and char siew that have been warmed in the microwave for a few seconds. Garnish with chopped spring onions.




"Konloh mee" with fish ball and spinach soup. A healthier version with no heart-clogging lard.

Cinnamon Buns

I love cinnamon buns.

But I don't like the mass produced ones sold in the shops.

They smell.

So I made my own.

Cinnamon buns are scrumptious with tea.




They are easy to make too.

First make a dough in a bread machine.

Roll it out and brush it with melted butter.






Next, sprinkle the dough with raisins, brown sugar and cinnamon.

Leave a border along one edge of the dough.





Then, roll the dough up like a Swiss roll.

Make sure you start from a covered edge and roll towards the uncovered border.




Press the edges together to seal the roll before slicing it.





Place the slices in a lightly oiled tin and cover it with cling wrap.

Put the tin in a warm place to allow the dough to rise.




After about 40 minutes, it will look like this.




Preheat the oven to 200 degrees C and bake the buns for about 20 minutes.



Melt some sugar in a bit of water to make a thick syrup.

Brush the buns with the syrup once they are out of the oven.




Let the buns cool on a wire rack.

Eat them while they are warm.




The buns can be kept in the fridge for a week.

Warm them in the microwave oven in the morning for a yummy breakfast.

But they are so delicious they might all be eaten the moment they are done.

One-Egg Scramble

Eggs are perfect scrambled with cheese.

Some may say that's too much of a good thing.

To lessen the guilt, use only one egg in the scramble.

Add tomato to give it a healthful boost.

First fry the tomato with a clove of garlic and one shallot in a bit of olive oil.



Beat one egg with grated parmean and add to the tomato.



Season with freshly ground black pepper. Turn off the heat when the egg forms clumps.

I prefer not to add salt because I like the natural savoury taste of the egg and parmesan.




Spread mayonnaise on two slices of home-made wholemeal bread and pile the egg onto one of them.





Press the other slice on top of the egg, cut the sandwich in half and serve at once.





Oh, and take a picture before you eat the sandwich.

I had some spinach soup to go with it.

Lily's Stuffed Pumpkin

I had a pumpkin sitting on my dining table for two weeks.

Lily saw it and gave me this recipe for steamed stuffed pumpkin.

First cut off the top of the pumpkin and scoop out the seeds.

Fill the pumpkin with sliced boneless chicken breast seasoned with oyster sauce, pepper and a dash of sesame oil.



Steam the pumpkin for about 40 minutes.



When it's cooked, transfer it to a serving dish.

Scoop out the chicken together with the pumpkin flesh and serve warm.

The pumpkin held its shape very well and the chicken was surprisingly tender even though it had been cooking for 40 minutes.

I enjoyed this very much. 

The next time I cook this, I will marinate the chicken in curry.

I am looking forward to pumpkin curry.

Pissaladiere - Almost

I had Provence on my mind.

That led me to pissaladiere.

I tried making some.

It was somewhat difficult to be true to Nicoise tradition when I had only 4 olives and 2 anchovy fillets.

So I chopped up the olives instead of using them whole.

I then mashed the anchovies to a paste.

Voila - pissalat, minus the herbs.

Just so the pissaladiere won't look too dull I added cherry tomatoes, blanched and skinned.

Then, I thought why not some sun-dried tomatoes as well.

To take things a bit further, I spread tomato paste on the dough with the "pissalat" before heaping on the fried onions, tomatoes and olives and some grated parmesan.

Hmmm - maybe I made pizza instead!

In any case, it was a delicious lunch eaten with some carrots left over from dinner.

Sister Number 2 and 5 were the beneficiaries of this pissaladiere experiment.

Leftovers

Some people like to turn leftovers into new dishes.

I like to eat them mostly as is.

All that's needed is a bit of display skill.

My Christmas dinner tasted just as yummy the day after.

Virginia ham with honey and pineapple glaze, apple sauce, cranberry, pineapple and ginger chutney, salad, steamed pumpkin and mashed potato.

All home-made.

Strictly speaking, the pumpkin was not from Christmas.

I had steamed it 2 or 3 days earlier for lunch.

But it did kind of go with the Christmas theme.

So there you go, leftovers that look good and taste even better.

Fresh Pasta

Nothing beats fresh pasta for a quick lunch.

Just about 10 minutes' work in the kitchen is all that's needed.

Cook some prawns in a little water.

Blanch some bean sprouts and vegetables in another pot.

Set vegetables aside and bring the water back to a boil.

While the water is boiling, pour some ketchup and chili sauce on a plate.

Add a few drops of sesame oil, a pinch of pepper and sugar, some cut chili and the juice of one lime.

Put one portion of fresh mee bok into the boiling water, turn off the heat immediately.

Remove the mee bok from the pot and put it under a running tap for a few seconds.

Return the noodles to the pot to warm up for a few seconds in the hot water.

Drain and put noodles onto the plate with the sauce, add bean sprouts and a few spoons of the liquid from the prawns, mix.

Pile on the vegetables and prawns.

Add chopped spring onions, cilantro and chilies.

Serve immediately for a simply scrumptious lunch. 

Microwave Egg

Conventional wisdom has it that eggs in their shell should never be microwaved, unless you want a big splat and some mighty cleaning up.

Sister Number 5 has found a way to do it without the mess.

Take an egg, let it return to room temperature if it has been in the fridge for a while.

Put the egg in a bowl of hot water.

Place the bowl, uncovered, in the microwave at high for 2 minutes.

Remove the bowl from the oven and let it stand, covered, for 10 minutes.

Voila!

Now isn't that better than any you get at those kaya toast places you find everywhere?

Make a sandwich.

Slice some tomatoes.

Steam some maize.

What a lovely lunch!

Jam in My Head

Cooking shows on TV can be most annoying.

They show you luscious pictures of the most delicious food.

Then you just can't get those images out of your head.

So you have no choice but to try to replicate what you saw.

The one shot that stayed in my head all week was that of a pan of apple jam.

All the cook did was to throw apple into the pan, add sugar and cinnamon and five seconds later jam of the deepest amber appeared.

Well, in the real world, making apple jam is not that easy.

It takes a bit more effort but it's well worth it.

I made mine with Granny Smith apples, brown sugar, lemon rind and juice, ginger and cloves.

It was way past midnight by the time I got everything ready.

So instead of staying up all night stirring jam, I put the whole pot in the fridge.

As it turned out, that was probably a good thing.

The sugar melted and juice came out of the apple so that by morning I had a soupy mixture ready for the long road to sticky success.

So while I had breakfast and watched more TV, the pot of apple soup bubbled away on the stove.

If you plan to follow my example, be sure to give the pot a good stir each time there is a commercial break.

This will pre-empt any tendency for the apple to stick to the pan.

After about an hour, the soup started to look more like it was going to turn into a sticky caramel.



It occurred to me that biting into the cloves wouldn't be very nice when all I want is sweet, fragrant jam on toast.

The thing to do then is to pick out all the cloves with a pair of chopsticks.

Once that's done, it's time to stop watching TV and turn all your attention to the pot.

It's now non-stop stirring till all the moisture is gone and the apple is a glorious sticky amber jam.

I had enough to fill three regular jam jars plus a small one.

Here's what you need to make Fen's Apple Jam.

10 Granny Smith apples, pared and cut into thick slices

2 and a half pounds brown sugar

Juice and rind of 2 lemons

A 2-inch knob of ginger, julienned

About 15 cloves

Once the jam is done, let it cool in the pot.

Sterilise some clean jam jars by boiling them for about 5 minutes.

When the jars are dry fill them with the jam.



Spread the jam on home-made wholemeal bread for breakfast.

Or serve it with roast chicken or nasi bryani for dinner.

I don't know how long the jam can be kept.

But I am sure it will all be eaten long before any mould has a chance to grow.

Instant Gratification

When hunger strikes, even the health conscious could succumb to the lure of fast food.

Instant noodles - the new fat-free variety - are just the ticket.

No fat, no cholesterol, no preservatives, no colouring.

They are steamed and air-dried, not fried.

They don't come with seasoning.

So you have to make your own.

Try mushrooms.

Fresh shitake and portobello sauteed with garlic and oyster sauce.

Toss the cooked noodles with some ketchup, chili sauce and sesame oil.

Top that with the mushrooms and some bok choy.

There you have it - an instant gourmet meal.

No Fruit Cake Please

Christmas is a time for fruit cake. The boozy variety, with 12-year-old whiskey grown even older in the bottle.

But the liquor can't mask the sweetness of the fruit cake now deemed too cloying by taste buds accustomed to a low sugar, low fat diet.

The alternative this Christmas - something with much less sugar.

Make a dough in the bread machine, roll it out and fill it with organic dates from Egypt and home-made marzipan.


After allowing the ring to rise for about 20 minutes, bake it in the oven for 35 minutes at 180 degrees.

When it's done, let it cool and decorate it with icing sugar.

Some plastic reindeer and fake holly wouldn't be out of place.

No one missed the fruit cake.

Maybe because there was also carrot cake with cream cheese icing.

And a drunken reindeer in the corner.


Nephew Number 3 says that's Rudolph with his nose all red from one drink too many.

Perhaps it was the whiskey saved from the fruit cake that never was.

What's the Beef - Part 2

After I was done cursing the supermarket for sneaking 550 grams of inedible fat in what I thought was 2.74 kilos of prime beef, I was ready to attempt cooking a "traditional English Sunday meal".

You know, the sort that the English supposedly eat after church each Sunday - at least in the imagination of some writers of novels and food magazines.

The first thing is to weigh the meat again. This is important to help determine the time needed to cook the beef if you don't want to end up eating leather.

Since I had thrown out 550 grams of fat, I now had only about 2 kilos of real beef left.

The cookbooks and magazines I have read all seem to agree that to get a medium rare roast it should be cooked for 25 minutes for every 500 grams of meat in a 180 degree oven.

So I calculated I needed to cook the beef for 1 hour and 40 minutes.

This turned out to be not such a good idea.

The beef became more medium than rare.

It would have been better if I had taken it out of the oven at least 10 minutes before the end of the cooking time.

Still, it was easy enough getting to the final product.

Once you have calculated the cooking time, rub the beef with some garlic and freshly ground black pepper.

Then put it on a rack in a baking tray.

You can also put some potatoes in the tray so that they roast in the dripping from the beef.

There will be plenty of dripping.

That's more fat.

You may have cut off the visible extra fat - 550 grams in this case - but there will still be plenty that will come dripping out as the meat cooks.

But the potatoes will be happily soaking it up and turning into luscious, gleaming mounds of absolutely delicious killers as the beef sizzles away on top.

Cover the beef loosely with some foil to prevent it from turning brown too much too soon.

While the two are cooking, prepare the vegetables and yorkshire pudding.

Yes, yorkshire pudding.

Remember, this is that "traditional" English meal.

All you need is flour, milk, eggs, salt and some of the dripping from the beef.

Beat 3 eggs and mix it with 1 and a half pints of milk.

Sift 12 ounces flour and a pinch of salt into a mixing bowl.

Make a well in the flour and gradually beat in the milk and egg mixture to make a smooth batter.

Make sure there are no lumps.

Keep this batter in the fridge till the beef is done.

When the beef is out of the oven, cover it loosely with foil.

Uncover 5 to 10 minutes before the end of the cooking time to let the beef brown.

Let the roast rest for half an hour before serving.

Don't forget the potatoes.

Take them out of the tray and keep them warm.

Then, spoon some dripping into a pan and heat it for 2 minutes in the oven.

I used a 10 x 10 inch pan and also baked some in a muffin tray.

As the batter looked a bit too thick, I added a tablespoon of cold water to it and gave it a good stir before pouring it into the pan.

Bake it for about 20 minutes at 180 degrees.

The yorkshire pudding will puff up into something kind of ugly.



But rest assured, it will be delicious if served immediately with the roast and the potatoes.

Don't forget the vegetables.

I made glazed carrots and buttered broccoli.

And to round off the meal, a Bakewell Tart.

What's the Beef

Plenty, when a joint of prime meat has more than a little extra something that would add to your calorie and cholesterol count.

If you were to buy a 2.74 kilogram piece of roasting beef, how much excess fat would you expect it to have?

100 grams?

200?

Well, I trimmed exactly FIVE HUNDRED AND FIFTY grams of fat off the joint I bought from a supermarket in King Albert Park in Bukit Timah.

For those of you who are not familiar with the area, this supermarket is in the same building as the McDonald's headquarters in Singapore.

The beef was priced at just over $40 dollars per kilogram.

The whole thing cost me about $110.

According to the supermarket then, the inedible, heart-stopping fat was worth about $22.

With a fifth of the "meat" gone, I was left with only 2 kilos of beef to feed 8 people at dinner.

So it was with much regret that I said goodbye to the possibility of roast beef sandwiches for the next day.

Breaking Fast

After 8 hours of not eating anything, breaking the fast in the morning with something delicious always makes getting out of bed worthwhile.

Start with a glass of water followed by a teaspoon of Manuka honey.



Make sure it has a UMF of more than 10.

Let it work its anti-bacterial magic on the empty stomach for half an hour before eating anything.

Take that time to exercise and work up a bigger appetite.

Then have a scrumptious sandwich of avocado and bread homemade with wholemeal flour, wheat germ and a ground organic seed mix.



Let caffeine be the only vice.

Better yet, drink to the good life with a healthful cup of tea.

Belly Good Soup

Sometimes, the most expensive cuts of meat or fish may not be the best.

Take salmon.

The fillet and steak cuts look good and cost nearly $20 a kilo.

A whole salmon is cheaper by the kilo in comparison.

That's because quite a bit of the salmon has to be trimmed off to give the fillets and steaks their nice, neat shapes.

And you pay for that "value-add" put in by the supermarket.

But most of the trimmed off bits which you have partially paid for is not thrown away.

The supermarket re-packages that for sale.

Those bits would include the head which comes with part of the flesh next to it, and the tender bits around the gills.

They are delicious in curry (see recipe in "Fit for (A) Rajah", March 2006) or steamed.

But the treasure is the belly.

Strips of it are cut off so that the fillets would not have floppy bits attached to them.

Look for these belly strips which come with loads of smooth, yummy, omega-3 fat.

They are cheaper than the fillets and steaks and regarded by some as cat food.

But don't feed them to your cat.

Make soup for yourself instead.




Put some wolfberries and kelp in a pot of water. Bring to a boil and then let it simmer for about 5 minutes.

Cut the strips of salmon belly into chunks and add them to the soup.

When the salmon is just cooked, lower the heat, add some romaine lettuce and let it wilt in the soup for about 30 seconds.

Turn off the heat. Do not over-cook the fish and lettuce.

Season with salt and freshly ground black pepper.

Serve hot with a slice of buttered, wholemeal bread for a belly-warming meal.