This was so good I'm never getting Chinese take away again;) I didn't use specific measurements.
Peanut Oil
Sesame Oil
Garlic Powder
Oyster Sauce
Fish Sauce
Water
Beef strips
Broccoli
Heat peanut oil in wok on high, then add beef and stir-fry until browned. Remove beef and set aside. Add sesame oil to wok, then add broccoli and garlic powder and stir-fry for 1-2 minutes, then add water and oyster sauce and bring to boil. Simmer until sauce thickens, then add in cooked beef and fish sauce. Mix well and serve over rice.
Sunday, May 31, 2009
Friday, May 29, 2009
Beef Goulash
I think sour cream just makes everything that much better, and so long as you aren't ingesting it on a regular basis, all is good.
Canola oil
1/2 kg diced beef
3 large onions, chopped
1 tsp salt
1.5 tbspn paprika
1 c beef stock
1 tbspn tomato paste
1 tbspn flour (optional, to thicken)
1/2 c sour cream
Heat oil and brown beef (*option to flour, salt & pepper beef beforehand so as to retain more flabour). Remove beef and add more oil, then add onions and saute until soft and golden. Return meat to pot and add salt, paprika, stock and tomato paste. Bring to simmer and let cook for about an hour or until the meat is tender, then add in sour cream before serving. Serve over mash or noodles.
Canola oil
1/2 kg diced beef
3 large onions, chopped
1 tsp salt
1.5 tbspn paprika
1 c beef stock
1 tbspn tomato paste
1 tbspn flour (optional, to thicken)
1/2 c sour cream
Heat oil and brown beef (*option to flour, salt & pepper beef beforehand so as to retain more flabour). Remove beef and add more oil, then add onions and saute until soft and golden. Return meat to pot and add salt, paprika, stock and tomato paste. Bring to simmer and let cook for about an hour or until the meat is tender, then add in sour cream before serving. Serve over mash or noodles.
Saturday, May 02, 2009
Aunt Rose's Spinach Pie
My Aunt Rose was a fantastic cook. This is a simple recipe, but I wish I had some more of her more complicated ones. My mom sent it to me this week in hopes it would be something soft and edible, until I get my teeth fixed, so will give it a go tonight.
1 (16 oz.) tub cottage cheese
1 cup shredded cheese (whatever you have on hand)
1 pkg (10 oz.) chopped spinach (frozen)
3 eggs
2 tbspns flour
2 tbspns melted butter
½ cup chopped onion
Salt and pepper to taste
Mix it all together and put in a greased pie plate.
Bake in pre-heated oven at 180C for an hour.
1 (16 oz.) tub cottage cheese
1 cup shredded cheese (whatever you have on hand)
1 pkg (10 oz.) chopped spinach (frozen)
3 eggs
2 tbspns flour
2 tbspns melted butter
½ cup chopped onion
Salt and pepper to taste
Mix it all together and put in a greased pie plate.
Bake in pre-heated oven at 180C for an hour.
Sunday, April 26, 2009
Coffee, Rum & Raisin Meringue 'Roll'
Obviously, I didn't get the roll part right. I'm a meringue novice, so it ended up at the bottom of the plate, which was still good.
Meringue
3 egg whites
2/3 cup caster sugar (I totally screwed up because I often forget to read instructions fully, and used icing sugar, which made a nice glossy meringue but it tasted a bit eggy)
Filling
2 tbspn rum
1/2 c raisins
2 tsp powdered instant coffee, plus extra to dust
300ml thickened cream
2 tbspn icing sugar, plus extra to dust
**I also had some powdered chocolate that I used as a topping and to dust the plate
For filling, combine rum & raisins in bowl. Cover and stand for 1 hour. Dissolve coffee in 1-2 tsp water. Add to raisin mix. With electric beater, mix together cream and icing sugar until firm peaks form. Stir in raisin mixture. Chill until required.
Preheat oven to 180C or 160C fan. Line a baking pan with baking paper and using electric mixer, beat egg whites with pinch of salt until soft peaks form. Add sugar, 1 tbspn at a time, beating constantly, until sugar dissolves and meringue is thick and glossy. Spread over pan and bake for 10 minutes, until just firm and browning slightly.
Invert meringue onto large dish (dust first with icing sugar) and top with rum and raisin mix. Dust with chocolate and coffee.
Saturday, April 25, 2009
Part 3, Seafood Red Curry
1/4 cup water
1 medium onion, minced
1 tbsp sesame oil
1 large garlic clove, minced
1 tsp bottled red-curry paste
1 can unsweetened coconut milk
bok choy and other Asian veg, as preferred
1/2 kg seafood marinara
1 tablespoon fish sauce
rice, to serve
Cook onion in oil in a wok. Reduce heat, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk, salt, and 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in seafood and simmer curry, partially covered, until vegetables are tender and seafood cooked through, 7 to 8 minutes. Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice.
1 medium onion, minced
1 tbsp sesame oil
1 large garlic clove, minced
1 tsp bottled red-curry paste
1 can unsweetened coconut milk
bok choy and other Asian veg, as preferred
1/2 kg seafood marinara
1 tablespoon fish sauce
rice, to serve
Cook onion in oil in a wok. Reduce heat, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk, salt, and 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in seafood and simmer curry, partially covered, until vegetables are tender and seafood cooked through, 7 to 8 minutes. Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice.
Part 2, Wok-Charred Long Beans w/Black Olives
This can also be served as an appetiser or main.
1 kg fresh long beans or other green beans, tipped & tailed, cut into 2-inch lengths
3 tbspns peanut oil
1/2kg ground pork
1 1/2 tbspns minced garlic
1 1/2 tbspns minced fresh ginger
1 fresh, small, hot red chile, seeded and minced (or a jalapeno, again!)
1/4 cup plus 2 tbspns salted chicken stock
2 tbspns Chinese black vinegar (or balsamic)
1 tbspn soy sauce
1/2 cup halved, pitted dry-cured black olives
Blanch the beans: Bring a large saucepan of water to boil, immerse beans and boil them 1-2 minutes. Drain and set aside. Heat wok over high heat. Add oil, then pork and fry, breaking into tiny bits. When pork has all lost its raw colour, stir in garlic, ginger, and chili; stir for a minute. Add green beans and stir fry for several minutes until just tender. Pour in the stock, vinegar and soy sauce and toss the beans until the liquid is mostly evaporated. Mix in the olives and heat through briefly.
1 kg fresh long beans or other green beans, tipped & tailed, cut into 2-inch lengths
3 tbspns peanut oil
1/2kg ground pork
1 1/2 tbspns minced garlic
1 1/2 tbspns minced fresh ginger
1 fresh, small, hot red chile, seeded and minced (or a jalapeno, again!)
1/4 cup plus 2 tbspns salted chicken stock
2 tbspns Chinese black vinegar (or balsamic)
1 tbspn soy sauce
1/2 cup halved, pitted dry-cured black olives
Blanch the beans: Bring a large saucepan of water to boil, immerse beans and boil them 1-2 minutes. Drain and set aside. Heat wok over high heat. Add oil, then pork and fry, breaking into tiny bits. When pork has all lost its raw colour, stir in garlic, ginger, and chili; stir for a minute. Add green beans and stir fry for several minutes until just tender. Pour in the stock, vinegar and soy sauce and toss the beans until the liquid is mostly evaporated. Mix in the olives and heat through briefly.
Asian-style Tapas, part 1
It's hubs birthday weekend, so I decided to do up a few Asian/Pacific Island dishes. The first is Poisson Cru, or Tahitian Salad. It can be served as an appetiser or main,
1/2 kg fresh ahi tuna, diced into 1/2 in cubes
1/2 c fresh lime juice
1/2 c coconut milk
1/2 c diced cucumber, sliced
4 to 5 scallions, green & white portions, split lengthwise and minced
1 fresh green or red chile, seeded and minced (optional, I am using a jalapeno from father-in-law's garden again)
2 tablespoons shredded coconut (optional, I am using just a bit of dried shredded coconut)
3/4 tsp salt, or more to taste
freshly ground black pepper, to taste
1 medium tomato, squeezed to eliminate liquid, and diced
Combine al ingredients but tomato and refrigerate for 30 minutes. Mix in tomato and serve straight away.
1/2 kg fresh ahi tuna, diced into 1/2 in cubes
1/2 c fresh lime juice
1/2 c coconut milk
1/2 c diced cucumber, sliced
4 to 5 scallions, green & white portions, split lengthwise and minced
1 fresh green or red chile, seeded and minced (optional, I am using a jalapeno from father-in-law's garden again)
2 tablespoons shredded coconut (optional, I am using just a bit of dried shredded coconut)
3/4 tsp salt, or more to taste
freshly ground black pepper, to taste
1 medium tomato, squeezed to eliminate liquid, and diced
Combine al ingredients but tomato and refrigerate for 30 minutes. Mix in tomato and serve straight away.
Friday, April 24, 2009
Chana Pubjabi, with Liver
This could be a vegetarian main, but we had leftover liver, so thought it would be worth using. I'm using garam masala for the first time as well, and fresh jalapenos from the father-in-law's garden. Thank you Wednesday Chef!
1 tablespoon canola oil
1 medium onion, chopped
2 tsp minced garlic
1 tsp minced ginger
1 small jalapeño, seeded and chopped
2 large tomatoes, chopped
1/2 tsp paprika
1 tsp salt
1 tsp ground coriander
1/2 tsp garam masala
1/4 tsp turmeric
1 tsp freshly squeezed lemon juice
2 15-ounce cans chickpeas, drained
In medium saucepan, heat oil and saute onion until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick.
1 tablespoon canola oil
1 medium onion, chopped
2 tsp minced garlic
1 tsp minced ginger
1 small jalapeño, seeded and chopped
2 large tomatoes, chopped
1/2 tsp paprika
1 tsp salt
1 tsp ground coriander
1/2 tsp garam masala
1/4 tsp turmeric
1 tsp freshly squeezed lemon juice
2 15-ounce cans chickpeas, drained
In medium saucepan, heat oil and saute onion until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick.
Sunday, April 19, 2009
Lamb & Barley Stew
Found another great recipe on Closet Cooking, and am going to change it up slightly to include some parsnips and squash. I'll also use the frozen diced lamb I have and see how it goes, instead of beef. A perfect start to the winter stew season, as we are soon to head into it here in Oz.
Ingredients:
1/2 kg diced lamb
salt and ground pepper
1/4 cup all-purpose flour
1 tablespoon oil
1 onion (chopped)
carrots, diced
celery, cut up
parsnips, cut up
1/3 cup barley
1 cup red wine
beef stock
1 bay leaf
Season the meat by tossing in bag with flour, salt & ground pepper. Heat oil in a large pot. Add lamb and brown, then set aside. Heat more oil in the same pot, and add the onions, sauteing until tender, about 3-5 minutes. Add the rest of the veggies saute for a few minutes. Add the barley and saute for a minute, then add the red wine and deglaze the bottom of the pan. Put the lamb back in the pot and pour in the beef stock until everything is covered. Add the bay leaves, and some additional salt and pepper. Bring to a boil, reduce the heat and simmer for about an hour, or until meat and veg are tender.
Ingredients:
1/2 kg diced lamb
salt and ground pepper
1/4 cup all-purpose flour
1 tablespoon oil
1 onion (chopped)
carrots, diced
celery, cut up
parsnips, cut up
1/3 cup barley
1 cup red wine
beef stock
1 bay leaf
Season the meat by tossing in bag with flour, salt & ground pepper. Heat oil in a large pot. Add lamb and brown, then set aside. Heat more oil in the same pot, and add the onions, sauteing until tender, about 3-5 minutes. Add the rest of the veggies saute for a few minutes. Add the barley and saute for a minute, then add the red wine and deglaze the bottom of the pan. Put the lamb back in the pot and pour in the beef stock until everything is covered. Add the bay leaves, and some additional salt and pepper. Bring to a boil, reduce the heat and simmer for about an hour, or until meat and veg are tender.
Saturday, March 28, 2009
Sour Cream Apple Pie w/Mix in the Pan Pie Crust
So good it'll make you slap your momma! Seriously, this is one good pie. It's rich, and fruity, and the crust was flaky and perfect. Run, don't walk, to make it;)
Had a few apples and some leftover sour cream, so thought this was worth a go. I'd also seen a recipe for mix in the pan pie crust, so thought that was also worth trying, in place of the frozen yuck I have in the freezer. (The crust turned out so much better that I may need to toss the frozen stuff.)
Pie Crust
1 1/2 c Flour
1 1/2 tsp Sugar
1 tsp Salt
1/2 c canola oil
2 tbspn milk
Mix flour, salt, and sugar in pie pan. Slowly add milk and oil. Mix well with a fork and pat out to fit pan. Bake at 350 until brown, usually about ten minutes.
Topping
3 tbspn unsalted butter, softened
1/4 c. plus 2 tbspn sugar
1 tsp cinnamon
2 tbspn flour
Filling
1 1/3 c sour cream
2/3 c sugar
1/4 tsp salt
2 tsp vanilla
2 large eggs
3 tbspn all-purpose flour
4 or 5 large Granny Smith apples, peeled, cored, and thinly sliced
To make the topping, in a bowl blend the butter, sugar, cinnamon, and flour until the mixture is combined well. Cover and chill the topping.
To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.
Spoon the filling into the chilled shell and crumble the topping evenly over it. Bake the pie on a baking sheet in the middle of a pre-heated 350-degree oven, 1 to 1 1/4 hours. (You might need to put a bit of tinfoil on top of the pie during the last 15 minutes to prevent the top from burning.) Transfer it to a rack and let it cool completely.
Had a few apples and some leftover sour cream, so thought this was worth a go. I'd also seen a recipe for mix in the pan pie crust, so thought that was also worth trying, in place of the frozen yuck I have in the freezer. (The crust turned out so much better that I may need to toss the frozen stuff.)
Pie Crust
1 1/2 c Flour
1 1/2 tsp Sugar
1 tsp Salt
1/2 c canola oil
2 tbspn milk
Mix flour, salt, and sugar in pie pan. Slowly add milk and oil. Mix well with a fork and pat out to fit pan. Bake at 350 until brown, usually about ten minutes.
Topping
3 tbspn unsalted butter, softened
1/4 c. plus 2 tbspn sugar
1 tsp cinnamon
2 tbspn flour
Filling
1 1/3 c sour cream
2/3 c sugar
1/4 tsp salt
2 tsp vanilla
2 large eggs
3 tbspn all-purpose flour
4 or 5 large Granny Smith apples, peeled, cored, and thinly sliced
To make the topping, in a bowl blend the butter, sugar, cinnamon, and flour until the mixture is combined well. Cover and chill the topping.
To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.
Spoon the filling into the chilled shell and crumble the topping evenly over it. Bake the pie on a baking sheet in the middle of a pre-heated 350-degree oven, 1 to 1 1/4 hours. (You might need to put a bit of tinfoil on top of the pie during the last 15 minutes to prevent the top from burning.) Transfer it to a rack and let it cool completely.
Thursday, March 26, 2009
Cantaloupe Shake
I got a large 1/2 cantaloupe yesterday for $1 at Central Market, so decided to make a cantaloupe shake, mmmmm....
1/2 cantaloupe
Milk
A few ice cubes
Honey, to taste
Mix it up in the blender. Drink before it separates. Very refreshing! Serves 2 very thirsty people, or 4 persons otherwise. This can be a breakfast meal.
1/2 cantaloupe
Milk
A few ice cubes
Honey, to taste
Mix it up in the blender. Drink before it separates. Very refreshing! Serves 2 very thirsty people, or 4 persons otherwise. This can be a breakfast meal.
Saturday, March 21, 2009
Fish in Tahini Sauce W/Roast Lemons
I only use my tahini for hummos, which I don't make that often, so I was pleased to see another recipe I could use it in. My trip to Central Market for veg isn't til next week, so I'm having to forego the onions in this one, at least this time around.
white fish fillets
salt, olive oil
3 lemons
1 cup tahini (sesame seed paste)
1 cup water
2 large onions, thinly sliced
cilantro for serving
Preheat the oven to 200C. Rub fish with salt. Juice 2 of the lemons and slice the 3rd lemon. Combine tahini with the lemon juice and stir until the mixture is thick and lightened in color. Stir in the water to form a thin sauce. Lightly oil a baking dish and place the lemon slices in it. Place the fish over the lemon slices and rub with a little oil. Place the fish in the oven and roast for 20 minutes. Meanwhile, saute onions in some oil until softened. Add the onions to the tahini sauce. After the twenty minutes, remove the fish from the oven, it should be thick and opaque. Pour the tahini sauce over the fish, scattering the onions on top (optional: reserve a little extra tahini to drizzle on before serving). Return the fish to the oven and bake another 30-35 minutes, or until the sauce has thickened and is bubbling all over. Let cool before serving, with cilantro as garnish.
white fish fillets
salt, olive oil
3 lemons
1 cup tahini (sesame seed paste)
1 cup water
2 large onions, thinly sliced
cilantro for serving
Preheat the oven to 200C. Rub fish with salt. Juice 2 of the lemons and slice the 3rd lemon. Combine tahini with the lemon juice and stir until the mixture is thick and lightened in color. Stir in the water to form a thin sauce. Lightly oil a baking dish and place the lemon slices in it. Place the fish over the lemon slices and rub with a little oil. Place the fish in the oven and roast for 20 minutes. Meanwhile, saute onions in some oil until softened. Add the onions to the tahini sauce. After the twenty minutes, remove the fish from the oven, it should be thick and opaque. Pour the tahini sauce over the fish, scattering the onions on top (optional: reserve a little extra tahini to drizzle on before serving). Return the fish to the oven and bake another 30-35 minutes, or until the sauce has thickened and is bubbling all over. Let cool before serving, with cilantro as garnish.
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