Thursday, March 31, 2011
Saltspring Island Mussels With Red Curry Paste
600 g Saltspring Island Mussels or any plump and sweet variety
1 Tbsp Vegetable Oil
2 Clove Garlic, Chopped
2 Stalks Lemongrass, sliced
100 ml Coconut Milk (mixed with 2 to 3 Tbsp of water)
3 Tbsp Red Curry Paste (Thai)
2 tsp Sugar
3 Thai Bird’s Eye Chilies, whole
Sea Salt, to taste
A small handful of Thai/Asian Basil
8 Cherry Tomatoes, halved
Cilantro, for garnishing (Optional)
Heat the vegetable oil in a wok or saucepan. Add garlic, lemongrass, and give it a quick stir. Then pour in the coconut milk, curry paste, sugar, and chilies. Bring the mixture to a boil. Toss in the mussels, stir, and close with a lid. When all the mussels are cooked, season with salt, lime juice, and toss in the tomatoes and basil. Serve immediately.
Tuesday, March 29, 2011
This is a fantastic chiffon cake recipe from Keiko Ishida’s baking book. The cake is very light and cottony soft, just how a perfect chiffon cake should be. I used Keiko’s Vanilla Chiffon cake recipe here; but, I substituted the water and vanilla with freshly squeezed Pandan juice (Screw pine leaves). The result? A wonderful fragrant Pandan Chiffon Cake which everyone loved very much. I am really pleased with this recipe. It's definitely a keeper, one to share with everyone!
Pandan Chiffon Cake
6 Large Egg Yolks
25 g Sugar
70 g/ml Pandan Juice
70 g/ml Canola or Corn Oil
½ to 1 tsp Pandan Paste (optional)
100 g Pastry Flour, sifted
120 g Sugar
12 g Corn Flour/Starch
6 Large Egg Whites
Equipment: Angel Cake Tube Pan (22 or 24cm)
Position the rack on lower third of the oven and preheat the oven to 325˚F/160˚C.
Place the egg yolks and sugar in a large bowl, and beat well. Add Pandan juice, oil, and Pandan paste, if using and stir to incorporate with a whisk. Add flour and mix well, until the batter becomes sticky.
Make the meringue: Combine sugar and corn flour. Beat the egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
Pour batter into an ungreased angel cake tube pan. Bake for 50 to 55 minutes.
When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour.
Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.
Note: Pandan Juice: Blend 12 to 15 Pandan leaves with 4 Tbsp of Water. Strain and discard the pulp.
Monday, March 28, 2011
Easy Mini Pizza Cups
1 Packet (2 x 9-inch) Refrigerated Pie Crusts, at room temperature
1 ½ Cups Shredded Mozzarella
1 Cup Thick Pasta Sauce (store-bought, any flavor)
About 4 Tbsp of Finely Shredded Parmesan Cheese
Freshly Ground Black Pepper
Non-Stick Mini Muffin Pans
6 ½-inches Round Cookie Cutter
Preheat the oven to 400˚F/200˚C.
Unroll the pie crust on a lightly floured work surface, cut out circles, and place the dough into the muffin pan. Lightly press the dough into the corners of the pan.
Fill about ½ tsp of mozzarella cheese in each dough, pasta sauce (about 1 Tbsp), top-up with mozzarella cheese, (as much as you like), some Parmesan cheese, and freshly ground black pepper.
Place the muffin pan on a baking sheet (to prevent spillage), and bake for about 15 to 16 minutes, or until the cheese has melted and the pastry is golden in color. Let the pizza cups cool for about 10 to 15 minutes before serving.
Makes 28 Mini Pizza Cups
Thursday, March 24, 2011
Rocky Road Bars/Squares
½ Cup (100 g) Bittersweet Chocolate Chips
1-Cup (200 g) Milk Chocolate Chips
¾ Cup (about 200 g) Nutella
1 tsp Pure Vanilla Extract
A Pinch of Sea Salt
1-Cup (30 g) Rice Krispies
½ Cup (25 g) Mini Marshmallows
½ Cup (35 g) Roasted Hazelnuts, halved
½ Cup (25 g) Mini Marshmallows
2 Tbsp Roasted Hazelnuts, halved
Baking Dish/Pan (9 ½ x 6 inches) lightly oiled or line with aluminum foil
Combine bittersweet, milk chocolate chips, and Nutella in a microwave safe bowl. Melt the chocolate mixtures in the microwave on high for about 2 ½ to 3 minutes. Remove from the microwave oven and stir in the vanilla. Add the sea salt, rice krispies, marshmallows, and hazelnuts. Spread the mixture into the prepared baking dish. Then scattered marshmallows and hazelnuts over the chocolate base. Cool completely and refrigerate for about 45 minutes, or until set. Cut into squares or bars.
Makes: 12-16 Bars/Squares
Tuesday, March 22, 2011
500 to 550 g Strawberries, hulled and quartered
100 g Sugar
Juice of 1 Medium Lemon
Put all the strawberries in a large bowl, toss with sugar and lemon juice. Cover and refrigerate overnight to draw out the juices.
Remove the strawberries from the fridge, and pour into a heavy based pan. Bring to the boil, lower the heat and simmer for about 20 minutes. (Adjust the sweetness with extra sugar, if necessary) Puree the strawberries to your liking, bring it back to simmer on low heat until the jam is thicken, for about 10 to 15 minutes. Spoon the jam into the sterilized jar.
Sunday, March 20, 2011
Today, I am posting a dessert recipe that is based on a famous South East Asian drink, the addictive "Michael Jackson"! I know, many of you are probably saying "what?". Instead of posting the well known drink, what I have here is a refreshing and tasty jelly version. The dessert basically contains organic soybean milk, agar-agar powder, and mixed with lots of diced grass jelly. Resulting in the contrasting "Black and White" effect, another reason for the name I guess. There are several thoughts on how the name was coined, click here, Serious Eats, The Star, access Hollywood, AOL Music, and The Telegraph, for some humorous references on this subject. Anyway, all the ingredients for this recipe are easily available here in North America. I hope you will give this Asian "Michael Jackson" dessert recipe a try! Enjoy!
"Michael Jackson" Black And White Jelly
3 Cups (750 ml) Organic Unsweetened Soybean Milk
2 Pandan (Screwpine) Leaves, washed and knotted
4 to 5 Tbsp Sugar
2 tsp Agar-Agar Powder
½ Can Grass Jelly, diced (I used Wonderfarm brand)
6 x 9 inches rectangular baking dish
In a medium saucepan, combine soybean milk, Pandan leaves, sugar, and agar-agar powder and bring it to the boil. Reduce the heat and simmer until the agar-agar and sugar completely dissolves, about 8 to 10 minutes.
Take the pan off the heat immediately, and discard the Pandan leaves. Strain the contents into a baking dish. Set aside to cool for about 5 minutes, and scattered the grass jelly into the soybean mixture. When cool, chill the jelly in the refrigerator. Cut as desired and serve chilled.
Friday, March 18, 2011
Recipe adapted from The Food Lover’s Guide To Paris by Patricia Wells (pg 232)
2 Tbsp Unsalted Butter, melted, for brushing the molds
1-Cup Ground Almonds
1 2/3 Cup Confectioners Sugar (I used 1 Cup)
½ Cup All-Purpose Flour
A Pinch of Salt
5 Large Egg Whites
¾ Cup (185 g) Unsalted Butter, melted and cooled
Financiers mold or Mini Muffin Pans (24)
Brush the mold with melted butter, and place in the freezer to resolidify the butter and make the cakes easier to unmold.
Preheat the oven to 450˚F (230˚C).
In a large bowl, combine the ground almonds, sugar, and salt. Mix the dry ingredients well and blend in the egg whites until thoroughly blended. Then mix in the melted butter, and mix until well blended.
Spoon the mixture into the molds (21 to 22) and bake in the oven for 7 minutes. Lower the temperature to 400˚F (205˚C), and bake for another 7 minutes, or until the cakes are light brown in color. Then turn off the oven, and let the cakes rest in the oven until firm, another 7 minutes. Remove from the oven and let cool for 10 minutes before unmold.
Makes 21 to 22 mini cakes
Tuesday, March 15, 2011
Scallion And Ginger Fried Rice
6 Cups of Cooked Cooled Rice
4 Scallions, sliced (separate white and green parts)
40 g Ginger, peeled and chopped
4 Cloves Garlic, peeled and chopped
4 Eggs, lightly beaten with a pinch of sea salt and white pepper
1 ½ Cups Frozen Mix Vegetables (corn, carrot, peas, and beans), thawed
3 Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
4 Scallions, sliced
Ground White Pepper
Sea Salt to taste
Heat about 1 ½ Tbsp of oil in a large wok over medium to high heat. Cook the eggs until they are set and mashed them lightly with the spatula and set aside.
Add another 3 Tbsp of oil in the wok and mix in the scallions (white part), ginger, and garlic and cook until they are golden in color.
Then mix in the rice and cook briefly for about 5 minutes. Toss in the mixed vegetables and give it a quick stir, mixed in the cooked eggs, soy sauce, and dark soy sauce. Stir the rice well, add the remainder scallions, and season with salt and pepper. Serve immediately.
Saturday, March 12, 2011
Roasted Red Pepper Dip
4 Large Roasted Red Pepper, seeded
1 Small Clove Garlic, peeled
1 Shallot, peeled
1 Chipotle Chili (from canned Chipotle in sauce)
3 to 4 Sprigs Flat Leaf Parsley
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Champagne Or White Wine Vinegar
Sea Salt, to taste
Fresh Ground Black Pepper, to taste
A Handful of Crushed Pistachio, for topping
Combine the roasted peppers, garlic, shallot, Chipotle Chili, parsley, olive oil, vinegar, sea salt, and black pepper. Process all the ingredients in a food processor until smooth. Adjust the seasoning if necessary. Top the roasted pepper dip with crushed pistachio and serve with your favorite vegetables or crackers.
Tuesday, March 8, 2011
This is my quick version of Tom Yum Soup Noodles With Coconut Milk. This recipe uses ready-made Tom Yum and roasted chili paste. Coconut milk enhances the soup’s taste and consistency, which complements well with the thin rice stick noodles. This is a simple noodle soup that can be enjoyed at anytime!
Tom Yum Soup Noodles With Coconut Milk
150 g Dried Thin Rice Stick Noodles, cooked according to the manufacturer’s instructions
6 Large River Prawns or White Prawns
1 Tomato, halved and quartered or 6 Grape Tomatoes, halved
6- 8 Small Oyster Mushrooms or any variety
A Small Handful Coriander Leaves
1 Lime, cut into wedges
5 Cups (1.25 Liter) Chicken Stock
1 Lemongrass, sliced
1” Piece Galangal, sliced
4 Bird’s Eye Chilies
3 Kaffir Lime Leaves, torn
3 Tbsp Tom Yum Paste
1 Tbsp Roasted Chili Paste
8 Tbsp Coconut Milk
¼ tsp Sea Salt to taste
Place the chicken stock, lemongrass, galangal, chilies, and lime leaves in a medium saucepan. Bring to the boil and reduce the heat to medium-low and simmer for 10 minutes.
Then mix in the Tom Yum paste, roasted chili paste, and coconut milk. Bring to the boil, add prawns, scallops, tomatoes, mushroom, sea salt, and simmer for a further 2 to 3 minutes or until the prawns and scallops are cooked. Season the soup with additional salt, if necessary.
Ladle the soup into bowls with rice noodles and serve with coriander and lime wedges.
Sunday, March 6, 2011
Mashed Potatoes And Gravy (Mashed & Gravy)
900 g (2 lbs) Yukon or Russet Potatoes, peeled and quartered
4 Tbsp Unsalted Butter
5 to 6 Tbsp Cream or Milk
¼ tsp Sea Salt, or to taste
6 Tbsp Unsalted Butter
6 Tbsp All-Purpose Flour
¼ tsp Onion Powder
3 Cups Chicken Stock
2 Tbsp Beef Gravy or Drippings, or ½” of Beef Cubed
2 tsp Freshly Ground Black Pepper
Sea Salt to taste
4 to 6 small or medium ramekins or baking dish, lightly butter
1 Tbsp Unsalted Butter (topping)
Put the potatoes in a large saucepan and cover them with water. Bring the water to a boil, and cook potatoes for about 30 minutes, until cooked through and drain. Quickly mash the potatoes, and whisk in the warm cream or milk and butter. Whip the potatoes until fluffy. Set aside.
Meanwhile, make the gravy. In a medium saucepan over moderate heat, melt the butter. Then stir in the flour, stirring constantly to remove the raw taste of the flour and stir until it’s golden in color. Add stock, beef dripping or cubed, and pepper. Continue to whisk or stir, until the gravy is thickened to desired consistency. Season the gravy with salt, if necessary.
Preheat the broiler.
Pour the gravy equally into the ramekins or baking dish. Then pipe or spoon the potatoes on top of the gravy and top with few dots of butter. Place the ramekins or baking dish in a baking pan and broil for about 6 to 8 minutes, or until the top is golden in color and the edges are bubbling. Serve immediately or warm.
Saturday, March 5, 2011
Almond, Coconut, And Chocolate Chip Cookies
1 Cup (100 g) Almond Meal (Ground Almond)
1 Cup (145 g) All-Purpose Flour
3 Tbsp (30 g) Powdered Sugar
¼ tsp Sea Salt
1 Stick (1/2 Cup) Unsalted Butter, cut into small pieces
1 tsp Vanilla Extract
1 Large Egg Yolk
¼ Cup (20 g) Desiccated Coconut
In a large mixing bowl, combine the almond meal, flour, sugar, and sea salt. Mix the dry ingredients well with a whisk.
Rub the butter into the flour mixture with a pastry cutter, until it resembles coarse sand. Then add the vanilla and egg yolk. Use a wooden spoon or a rubber spatula and mix until the dry ingredients are almost entirely moistened and add the coconut and mix until just combined. Cover and refrigerate the dough for 1 hour.
Preheat the oven to 325˚F (170˚C). Line a cookie sheet with a piece of parchment paper.
Pinch about 12 to 13g of the dough and shape into cherry-sized balls. Place the cookies 2 inches apart on the cookie sheet. Bake the cookies for about 18 to 20 minutes. Remove the cookies and push the chocolate chips into each cookie. Let cool completely before storing in an airtight container.
Makes about 35 cookies
Wednesday, March 2, 2011
Scallion or spring onion, and ginger are the two essential ingredients for Chinese cooking. These two seasonings are often paired together to create a balance taste and flavor, the scallion is the "Ying" and the ginger is the "Yang". So, I would like to share a simple "Ying and Yang" Scallion And Ginger Noodles recipe today. The humble noodles taste wonderful as it is; but, it's usually served with your preferred toppings, such as stewed meat, chicken, or an easy fried egg as shown on the pictures.
I have a little news to share too. Seasaltwithfood made the Babble's 2011 Top 100 Mom Bloggers list, together with many other talented mummy bloggers. Do check it out, just click the link over here or at the badge on the right side on my blog. Have fun!
Scallion And Ginger Noodles
400 – 450 g Dried Yellow Noodles, cooked as per manufacturer’s instructions
2 Tbsp Finely Chopped Ginger
2 Cloves Garlic, finely chopped
1 Bunch Scallions (about 10 stalks), thinly sliced
3 Tbsp Soy Sauce
½ tsp Sea Salt, or to taste
6 – 8 Tbsp Peanut Oil
Heat the oil in a large pan or wok until smoking and remove from the heat. Add in the ginger, garlic, and scallions. Give the mixture a quick stir and toss in the noodles. Season the noodles with soy sauce and sea salt. Serve warm.