Tuesday, October 28, 2008
- Cut the radish thinly into sticks.
- Heat 2 tbsp cooking oil in a saute pan. Add in the ginger, garlic, white part of scallion and shallot. Saute for 30 seconds. Add in the salmon head and stir to blend in . Let sit for 2 mins on medium heat and turn the salmon head around.
- Sprinkle in the chilli powder. Add in the lime juice. Sprinkle in the sugar and stir to blend. Add in water and half of the radish sticks. Close lid and let simmer on low fire for 15 to 20 minutes, till the fish eyes are opaque. Stir in some salt.
- Garnish with the sliced scallion and remaining radish sticks. Serve hot.
Serves : 2 persons
Sunday, October 19, 2008
I am a big fan of all type squash and I grew up with it when my mum would fry it soft but not mushy with the dried shrimps and garlic. The most similar type of squash in taste and texture that I get here is the butternut squash and I cook it the same way. However, Curry is the opposite who thinks pumpkins and squash are a bit mushy for his palate and I think most men do too. I would love to bake a pumpkin pie for Thanksgiving but first I have to make him practise eating this pumpkin mousse cake first!
I added some gelatin to the red jam and spread a thin layer on each of the sponge cake. The Pumpkin mousse was made by first cooking the mashed pumpkin with the sugar till dissolved and gelatin was added immediately and the mixture left to cool to room temperature. I omitted the addition of the usual nutmeg as I don't like the smell it gives to pumpkin pies. I whipped up 1 cup of heavy cream and slowly folded it into the pumpkin mixture. With a zip lock bag, I piped the pumpkin mousse into the 12 sections of sponge cake and tap the pan to release any air pockets and the mousse levels itself without the need of further manual spreading. Then, I just let them stabilize and set in the refrigerator for 2 hours. This cake can be served cold straight out of the refrigerator and the mousse will be firmer then. If served at room temperature, you will feel the creaminess of the pumpkin mousse and the sponge base is softer. I sprinkled some powdered sugar on top before serving. Perhaps there was no eggs added to the mousse, it is not custardy smooth on the appearance. But that is pumpkin and squash to me, wild and rugged from the fields and robust in taste on the plate. Curry had one and so far, no comment yet but at least he gobbled one up less than 30 seconds. Pumpkin pie.... I will have a chance!
Friday, October 17, 2008
3 tbsp white sesame seeds
2 tbsp water
B) Chicken & Noodle
2 large chicken thigh meat with drumsticks attached & Skin removed
150 gm rice stick
1 tbsp chinese cooking wine
1 tsp Kosher salt
1- 1/2 tsp soy sauce
1/2 tsp vinegar
1/2 tsp sugar
10 napa cabbage leaves (with white stalk part removed and all rolled up and chiffon cut to thin strands)
- Heat the sesame seeds in a frying pan without added oil. Turn on slow medium heat and when they are slightly browned, remove from heat and process or ground with mortar & pestle till paste form. Add in the water and oil and stir to combine well. Keep in refrigerator till ready to use.
- Clean the chicken thighs, apply the cooking wine and salt and steam for 15 to 20 minutes on medium heat till cooked thoroughly. Remove and let cool completely before shredding.
- Boil water and cook the rice sticks till soft, approximately 10 mins. Drain water and rinse under running cold water. Drain in colander.
- Boil water and blanch the napa cabbage leaves for 10 seconds. Remove and drain.
- Arrange the rice stick on plate and next the chicken meat.
- Add the soy sauce, vinegar and sugar into the sesame paste and stir to thin consistency. Taste first prior to drizzling on the chicken. If required, more of the 3 ingredients may be added.
- Arrange the cabbage leaves to make a nice presentation. Alternatively use cucumber.
Serves 2 to 3 persons