Wicked Witch of the West steps on Scarecrow Brains with Magic Red Shoes

Charlene and I made this for Qinwei's birthday. We spent a whole week modifying things and planning what we could do to fit the Wizard of Oz theme. This is the result.

Ingredients

Green peppers

Red peppers

Bean sprouts

Rice

Can of corn

Carrots

Squash

Method

Cook the rice. Set it aside when done. First dice up the carrots and squash into small cubes. Make sure the corn is drained and dry. Pre-heat over to 350F. Start frying the carrots and squash in some oil. When they are almost done, add the corn and fry the mix for a few more minutes. Add the rice and mix the ingredients well under high heat. Add salt and pepper to taste. When done, cut the top off the green peppers, remove the seeds, and scoop the fried rice into the green peppers, making sure that they are compact. Coat the peppers with a little oil. Place the stuff green peppers into the oven, you can also bake the red pepper as well, it should take around 15-20 min. While the peppers are baking, stir fry the bean sprouts adding salt and pepper to taste. When the bean sprouts are done, lay them on the plate. Take the peppers out of the oven when done. Cut the red peppers into strips so that you can form little "shoes". Arrange them on the plate of bean sprouts, and place the whole green peppers on top of the red pepper shoes. Done! Wicked Witch of the West steps on Scarecrow Brains with her Magic Red Shoes.

Saltimbocca Chicken

Found this recipe while we were watching America's Test Kitchen. So you can look it up there also. I've modified it a little here. This is good. Saltimbocca means "jumps in your mouth" and this really does! Strictly speaking, the chicken is the saltimbocca, the pasta is from another recipe. I'll start with the pasta, because its relatively simpler.

Simple Creamy Pasta
Ingredients
Pasta (spaghetti, or any other type, string noodles are probably best)
Mascapone cheese
Two eggs
Salt & pepper
Any kind of suitable additional ingredients (we used mushrooms and asparagus here)

Instructions
Cook spaghetti in salted boiling water. Prepare sauce in the meantime. Use two egg yolks in a bowl, add two and half large "scoops" of mascapone cheese, stir until a smooth sauce, add salt and pepper to taste. Once spaghetti is done, mix into sauce, add chopped mushrooms and fresh asparagus, mix again, and done!

Saltimbocca Chicken
Ingredients
4 chicken breasts (thin fillet)
4 proscuitto (or ham) same size as chicken, or cut to same size
1 lemon
Parsley
Sage leaves
1/2 cup flour
Salt & pepper
1 1/2 cup white wine
4 table spoon butter.

Instructions
Preheat oven to 200F (this is for keeping the cooked chicken warm later when preparing the sauce). Make sure chicken and ham are dry. Add some pepper into flour. Coat the chicken with light layer of the flour. Sprinkle some chopped sage onto chicken. Place ham on chicken. Heat 2 tablespoon olive oil in pan. Fry some large sage leaves, few seconds each side, then set aside on oil draining paper for later garnishing. Place chicken in oil, ham side down. Leave for 4-5min. Turn chicken, cook for another 3-4min. Remove chicken and place in oven. Drain oil from pan, but leave the bits from cooking the chicken. Pour the white wine into hot pan and scrape the bits into the wine, let the wine reduce to 1/3 cup. Add half lemon juice, chopped parsley, and butter, stir mixture into a nice sauce. Take chicken out of oven, place on plate, put fried sage leaves on top, and pour sauce over and serve. Done!

Some people know what I really really want

I've been wanting one for ages...

Laksa Craving

My current craving is for laksa. The Singapore kind, that has coconut in the soup and chu mi fen (white noodles), harm (cockles), tau pok, and hard boiled egg. The last laksa I had was with Sam in New York, somewhere in Queens! It was authentic...and brought back a sensation of comfort, nostalgia, heat, satisfaction, pleasure, contentment, happiness, joy, peace, and the sense that this is all I need. Really one.

The problem with laksa is that it is impossible to make here from scratch. No laksa leaf here. So have to rely on Prima, or go to New York, or heck, go home!

Dinner

We had the bunch come over yesterday. This was the menu:

Steamed Whole Grass Carp
spring onions
ginger
white wine
salt
olive oil
grass carp
cilantro

Steamed Prawns
brandy
prawns

Curried Lamb
lamb
tumeric powder
cumin seeds
lemon
garlic

Vegetable Clay Pot
tofu
cauliflower
shiitake mushroom
carrots

Boiled Kai Lan
kai lan
oyster sauce
garlic

Lotus Root Soup
lotus root
pork ribs
squid
peanuts
red dates

No pictures leh.

A Good Wine

For those who can't see, this is a Blackstone 2006 Syrah. It cost us about $6~8 at Shnuck's. And it was good. I think this will be a standard buy. So far, its one that has stuck. Although that's only because we documented this particular one. This syrah as just the right blend of depth and fruit giving it an all rounded body, which is the way I like it. Goes well with pretty much anything...but then really, any good wine goes well with anything.

Waffles and Bacon

This is a fantastic western style breakfast. Charlene made this. Good blend of sweet and salty. Crispy and juicy. Great to wake up to.

Ingredients
Ready waffles (either pre-made, or you can make from your own mix, if available)
Sweet potatoes (cut for fries)
Bacon
Pears
Maple syrup
Salt
Pepper

Method
Prepare the waffles using a toaster and set aside.

Fry the bacon strips in a pan till crispy. Once done, remove the bacon and place between napkins to soak excess oil, but save the oil in the pan.

Cut the sweet potatoes for fries, and fry them in a pan with bacon oil till crispy. This will take a few minutes.

Peel and cube pears. Place everything on dish. Add salt and pepper to fries, and syrup to waffles. Ready to serve.

Tilapia with Capers

This is a very unique filet dish. The fish is cooked so that the meat is flaky but moist. The capers add a sweet, sour and juicy flavor. The rice adds a plain contrast to the rich sauce.

Ingredients
A filet of white fish meat (Tilapia, Cod, Bass)
White rice
Capers
Vinegar
White wine
Butter
Spring onions
Salt
Pepper

Method
First, cook some white rice in a rice cooker, then go ahead and start preparing the fish.

Bring some water to boil in a pot. Once the water is boiling, place the fish filet in. This will cool the water for a while. Let the fish cook until the water is back to boiling again (this will take a few minutes). Once the water is boiling, take the filet out, and place on a dish. Now prepare the sauce.

Melt some butter in a pan. Cook the melted butter until it changes color. Then pour the hot butter onto the filet. Next, heat some vinegar and wine in the pan, reducing it. Once the mixture is boiling, pour it also onto the filet. Sprinkle salt and pepper. Add the capers and some slivers of spring onions. Place some white rice on the side, sprinkle some dried seaweed if desired.

Ready to serve.

Chicken Rice

Once of the most standard dishes in Singapore, the famous Hainanese Chicken Rice. Easy to make, light to the taste, and adaptable for all situations.

Ingredients
Chicken
Cilantro
Cucumber
Sesame oil
Light soya sauce
Rice
Ginger
Salt

Method
Cook your rice as per normal in a rice cooker, but add your chicken meat whole as well. This saves on cooking time, but it will taste better if you cook the chicken separately, however, if you do this, you would have to use chicken stock to cook your rice. Following our original plan, add the chicken into the rice and cook it together, also add a few slices of ginger, some sesame oil, and salt. Cook the mixture. Slice the cucumbers and cilantro for garnish. Once the rice is done, take out the chicken, slice it up. Serve on plate with garnish, add some light soya sauce and chilli sauce if required.

Dobin Mushi

This is a classic Japanese soup dish that has one of the most unique tastes. There is a slight burnt flavor that comes from the dashi stock cooked in a clay pot, an earthy flavor from the mushrooms, and a sour tinge from the citrus lime that is added. Definitely worth the effort on a cold night. This soup is typically served in a small clay tea pot with a small drinking cup. The size of the pot seals the flavor in, but if you don't have a clay pot, you could use any other pot that can be used to boil soup on low heat for extended times. Also, the typical soup is cooked using Matsutake mushrooms, which are very very expensive. I've used Shiitake mushrooms as substitute here, for the the poor man's version, but of course, nothing beats the original ingredients. Try as best you can to secure the freshest matsutake.

Ingredients
1. Matsutake or shiitake mushrooms (fresh is best, but if dried, soak overnight first)
2. Fish dashi (best made using the fish flakes you see on tofu dishes, that curl and move when served)
3. Soya sauce
4. Sake or rice wine
5. Cilantro
6. Shrimp
7. Chicken
8. Lime

Method
Soak the dashi overnight. Cut the mushrooms, shrimp and chicken into small bite size pieces, you don't need too much of this, just a small portion. Bring the dashi stock to a boil for about 10-15 min. Once the dashi flavor is cooked into the stock, remove the dashi, leaving the stock. Add a spoon of soya sauce, and a spoon of sake. Add the mushrooms, shrimp and chicken into the boiling stock and cook for about 10-15 min. Add lime juice from half a small lime, garnish with cilantro, and serve.

Grilled Steak

Oo La La. Fresh off my $10 grill from Walmart. Steak seasoned in red wine and thyme, asparagus, green peas, potatoes, and oh-so-good dinner rolls from the beefhouse, all done on the grill. Nice cool weather outside 52F, and sitting beside the glowing embers.

How To Make Teh Tarik

Teh Tarik, literally, pulled tea, is actually an Indian method of making milk tea. The milk tea containing condensed milk is poured from one container to another, which cools the tea down, and at the same time, introduces air bubbles. This gives it a lighter texture, and, as with most interactions between liquid consumables (such as wine) and air, brings out more flavor. Although, the average tea drinker will probably never notice the difference, watching the process of making this tea is a treat in itself.

The name Teh Tarik, is in fact a Malaysian word. Tarik means pull in Malay. This meshing of words and cultures is a result of exchange happening in the South East Asian regions because of the multi-cultural backgrounds present.

Presenting, how to make teh tarik...

Soba Tempura

This is a set meal consisting of cold soba noodles, vegetarian tempura, and miso soup. I will be explaining how to make this as a set, rather than as individual portions, so the descriptions will overlap as I found this the best way to save time and hassle while making the meal. It is worth it though. Really really good!

Ingredients
For soba:
Soba
Soba sauce
White radish

For miso soup:
Spring Onions
Silk Tofu
Miso
Fish stock (dashi)
Dried seaweed (kombu)


For tempura:
White onion
Carrots
Shiitake mushroom
Anything else you want to fry
Flour
Oil
White radish
Sesame oil
Soy sauce
Fish stock

Method: Initial preparation
Batter
Place a bowl of flour into the freezer, this is to make the batter, and it is lighter cold. While waiting, prepare the soba.

Soba
Boil the soba noodles until soft. Drain the noodles and rinse with cold water to stop the cooking. Place the noodles on ice cubes in a bowl and put in the freezer. Prepare the tempura pieces.

Tempura
Slice the onions, carrots, mushrooms and others into bite size pieces.

Method: Ready for the frying
Prepare the batter. Take the cold flour out and set aside a small portion on a flat surface, this is the coating flour. Take the rest and pour water to mix in small amounts while stirring. Add and mix only enough water so that you get a sticky mixture with some lumps in it, this is the dipping batter.

Heat up enough oil so that the tempura pieces can float in the fry. Heat the oil hot enough by testing it with some of the dipping batter. Throw some in and if it floats, then the oil is ready.

Take one tempura piece and coat it in the dry coating flour, then dip it into the dipping batter. Make sure it is well covered. Fry the tempura in the oil for about one minute, constantly turning and watching. The tempura is done when it becomes relatively stiff and floating freely in the oil. Remove it and drain the oil on a napkin. Prepare the miso soup.

Method: Miso soup
To make the miso soup, prepare the fish stock by either dissolving some pre-made fish stock or powdered dashi. Boil the stock. While waiting for the boil, prepare the seaweed by soaking bits of it in cold water. Cut the spring onion into small pieces for soup, and the tofu into small cubes. Dissolve the a spoonful of miso into one cup of cold water. Once the stock is boiling, add the miso mix under low heat. Add the seaweed and cubed tofu and let the soup warm under low heat. Do not over boil miso soup, it will taste bad. Serve the miso soup with the chopped spring onions.

Method: Sauces
Soba sauce
Shred some white radish and chop some spring onions. Pour some soba sauce in dipping bowl and add the spring onions and the shredded white radish. The soba sauce is ready. You can add wasabi and raw egg in it if desired.

Tempura sauce
Prepare the tempura sauce. Mix the soy sauce, a little sesame oil, the fish stock, and boil the mixture. Add shredded white radish. Serve in another dipping bowl.

Method: Serving
Take the soba out from the freezer. Serve the soba on ice cubes, the tempura pieces on a plate, the miso soup, and the soba and tempura dipping sauces. Recommended to serve with a cup of green tea or roasted tea (hoji-cha).

Enjoy your meal!

Catfish Creation

Ingredients
Catfish fillets
Broccoli
Potatoes
Carrots
Thyme
Parsley
Mustard seeds (black)
Olive oil
Chilli powder
Gin
Lemon
Salt
Pepper
Portabella Mushroom
Milk

Method
Season the catfish in a stock of gin, lemon, chilli powder (just a little), salt and pepper. Let the mix set in the fridge for about an hour or so. In the meantime, cut up the broccoli into bite size pieces, the potatoes and carrots as well, and the mushroom. Boil the broccoli, carrots and potatoes. Once well cooked, remove and set aside the broccoli, seasoning it with salt and pepper. Place the boiled carrots and potatoes in a mixing bowl. Season with salt, pepper and add some milk, and mash the mixture.

Heat some olive oil in a pan, and some mustard seeds. Lightly fry the mushrooms for just a little while, then remove them and set aside. Next, lightly saute the catfish in the olive oil, mustard seed mix, with the seasoning sauce as well. Let the mixture simmer over medium fire for about 10-15 min.

Arrange the broccoli, mash, mushrooms and fish on the plates. Pour the sauce over the fish. Serve with White Zinfandel (chilled).

Olive Oil Chicken Pasta

Light yet solid taste, a satisfying meal for a gentle evening.

Ingredients:
Spaghetti
Mushrooms
Chicken
Parsley flakes
Garlic
Shallots
Asparagus
Pepper, salt, chilli powder
Olive oil
White wine

Method:
Slice mushrooms and chicken into bite size pieces. Cut asparagus bottoms off. Mince garlic, and slice shallots. Boil spaghetti in seperate pot first. When done, rinse with cold water to stop cooking and set aside. Fry garlic and shallots in olive oil until golden brown. Add chicken, asparagus and stir fry until chicken starts to turn white. Add spaghetti, mushrooms, pepper, salt to taste, a little chilli powder. Stir to mix and fully cook the chicken. Add white wine and let mixture simmer a little. Add more olive oil and parsley flakes and mix it in. Ready to serve! Serve with tomato soup and Beringer White Zinfandel recommended.

Pork Rib and Lotus Root soup

Very very healthy soup

Ingredients
1 Lotus Root (get from oriental market, its a smooth pale-colored root, if you open it up, you'll see some holes. Its like someone took a shot gun and shot through it)
A bunch of pork ribs
A handful of peanuts
If you have baby squid even better!

Method
Just cut up the lotus root into slices, then put it all into a pot of water with the meat, peanuts and squid, and boil boil boil. Keep boiling, then when you think its done, boil some more. Do this for at 3 hrs, the longer the better. Add salt to taste. Then after you've boileded it, you can drink the soup dish with rice.

Teochew Porridge

Teochew Mui
One of the easiest meals to make. Just boil the rice for a very very very long time. Boil until the rice become soft. Then just buy some canned preserved food. Like sardine lah, salted vegetables lah, salted eel lah, sweet peanutes lah, pickles lah, spicy cabbage lah, even kimchi also can, salted egg lah, century egg lah. Then just open and eat direct, or warm up in hot water before you eat, also can. Also can. All also can.

Tofu Fa Man!

Liao Chor! I make one. Not bad at all...and the fried bee hoon. Bah tor yiao liao! Jia bng!

Here is the recipes (I give recipe no milligram one ah, just go by feeling lah):

Tofu Fa
Ingredients
Soya bean (2 handfuls)
Water (one pot)
Muslin cloth (go get from the fabric auntie, very cheap one, get white color hor, don't fancy fancy, if not your tow huay got color)
Soya bean curd agglutination powder (buy from the bai huo gong si)

Make
Soak the soya beans in the water over night. Go to sleep. Tomorrow then continue.
Wake up already, pour the soya beans and water mixture into a blender, and blend. Blend blend ga li song. Then pour the mix into the muslin cloth. Then squeeze the juice out of the mix in the muslin cloth into a pot. Then boil the pot of juice, get rid of the foam. This is the tow huay jui. Can drink one. Add sugar if you want when you drink.

Then mix the agglutination powder with cold water, one pack of powder put about 1/4 pot of water. Mix until powder all dissolve. Then pour the tow huay jui into the powder water and cover the pot. Let it stand for at least 15 min. Afterward, it become tow huay, or TOFU FA!

Cha Bee Hoon
Ingredients
Tang Hoon (3 packs)
Straw mushroom or shiitake also can (2 handful sliced)
Chilli (as much as you want, whole or chopped up to you, whole better lah)
Cabbage (half head sliced)
Carrot (one big one, sliced)
Egg (2 or 3 beaten)
Meat base (can be pork, chicken slices, or that fake crab stick sliced also can, or don't put meat also can)
Celery (2 or 3 sticks sliced)
Vinegar, rice wine, soya sauce, salt, sesame oil

Make
Boil the tang hoon until soft, then dry and put aside first.
Mix half cup vinegar, half cup rice wine, 1/4 cup soya sauce, a little bit of sesame oil.
Pour some oil into wok and fry some garlice, ginger, shallots (all chopped).
Wait until slightly golden color. Then put the chilli. Stir fry a while.
Then put the cabbage and carrot. Stir fry until the mix shrink a little and softer.
Then put the celery and the meat base if have. Stir fry until meat cooked.
Then put the tang hoon in. Maybe very long and dry, but patient lah. Chop up the tang hoon as you mix it into the stir fry.
Add the egg. Keep mixing. Wait until the egg solidy in small bits in the mix.
Add the vinegar/wine/soya sauce/sesame oil mix. Mix.
Add salt until you like the taste, or don't add also can.

Cha Bee Hoon win oredi.