I am not really a fan of dim sum but my hubby loves it and so my son loves it now ( like father like son!) I happened to come across this recipe and and what struck me was how simple it was to make it. No way it could be that simple! but it was! Sheesh guys..just make this at home if u love siew mai. It’s so much healthier and you know what’s going into it! Bon appetite!
Recipe (adapted from Rasa Malaysia)
- 225g chicken fillets, coarsely minced
- 8 prawns, peeled, deveined and sliced small
- 3 small fresh shitake mushrooms, sliced fine
- 1 tbsp. scallion ( white part only)
- 1 tbsp. grated ginger
- 1 tbsp. soy sauce
- 3 dashes of white pepper powder
- 1 tsp sesame oil
- 1/2 tbsp corn flour
- a pinch of salt
- wantan wrappers
Grind the chicken fillet coarsely in a food processor. Then add the sliced mushrooms, ginger, scallions, minced prawns and all of the seasoning. Mix well and keep in the fridge for 20 minutes for the flavours to fuse together.
Now get your wanton wrappers, put a tsp of the chicken mixture in the centre of the wantan wrapper, dab a little water along the edges of the wrapper then cup it into a small basket. Put a green pea as garnish in the centre. Do the same with all of the minced chicken. Makes about 15-17. Steam in a bamboo steamer ( I used my stainless steamer ) for 5 minutes and serve hot.
Another fast weeknight dinner prepared in minutes! I love the spiciness of the dish and not forgetting it’s just a one pot meal. Who said pasta is boring! Try this and your taste buds are gonna come alive!
Recipe (adapted from Donna Hay magazine)
- 1 can of chilli tuna,drained
- 1/2 cup green capers
- 3 garlic cloves,sliced thin
- 1 tbsp of white wine vinegar
- 1 cup of cherry tomatoes, halved
- chopped parsley leaves for garnish
- 1/2 a cup of diced tomatoes ( canned)
Start with your pasta. Cook it till al dente in salted boiling water.
While pasta is cooking, get a big pan out . Add olive oil and cook the garlic on medium heat till golden then add the capers. Stir for a minute, then add the tuna, cherry tomatoes, diced tomatoes , vinegar, salt and pepper. Stir fry for 2 minutes, check for seasoning then throw in the pasta. Toss till well coated. Garnish with chopped parsley and serve hot. Enjoy another amazing fast weeknight dinner!
Banana Bread ( adapted from Donna Hay magazine)
Ever go to the supermarket and go crazy wanting to eat healthy and you buy so many fruits thinking you are gonna eat 5 servings of fruits a day..I’m gonna make smoothies everyday and firm up etc etc…and then you have so many fruits starting to go bad! and the bananas are always going bad really quick …gosh it’s happen to me so many times! So this is an extremely simple banana bread recipe which you can use for those overripe bananas. Works each time . I have a few other more posh banana bread/cake recipes which I shall post another time. Try this and let me know how it goes.
- 2 cups mashed bananas
- 1 cup brown sugar
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 125g softened butter( unsalted)
- 1 3/4 cups plain flour sifted
- 1/4 cup honey/molasses
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
Preheat oven to 160deg C.
Cream butter, sugar and vanilla extract together for about 8-10minutes till creamy and fluffy. Then scrape down the sides. Add one egg at a time and beat till well combined.
Add flour, baking powder, baking soda, honey and cinnamon powder, mix with a big metal spoon till just combined. Pour into a bread pan, 11x15cm and bake for 60 minutes. Remove from heat and let cool for 15 minutes before cutting into slices. Serve plain or with extra butter.
You will love this dish cos it’s a ONE POT DISH! I mean 2 if you include the pot to cook the pasta in! And it’s perfect when your sink is piling with pots and you don’t feel like cooking….MAKE THIS! I was so sleepy and worn out after the busy day , and the sink was piling with plates the husband was supposed to wash… :I Gosh…then I remembered this recipe. And perfect for vegetarians if you omit the parmesan. Try it. I actually served it with Fennel Baked Chicken which I shall post soon cos that too was so yummy!!!!!!! 😉
Recipe: (adapted from Donna Hay magazine)
- 500g cauliflower cut into medium sized florets
- 1 cup black olives, drained
- half a head of garlic, peeled and kept whole
- 2 tbsp. rosemary/oregano leaves, chopped
- 1 tbsp. white wine vinegar
- 1/4 cup olive oil
- 1 tbsp. chilli flakes
- 1 tsp lemon zest ( I used orange!)
- 1/2 cup grated parmesan / pecorino
- 300g spaghetti
Preheat oven to 200 deg C.
Get your roasting pan out, throw in the cauliflower florets, olives, garlic, lemon zest, vinegar, olive oil, chilli flakes, lemon zest, salt and pepper. Toss to coat.
Bake in the oven for 15-20mins.
While the cauliflower is roasting, cook the spaghetti. Once cauliflower is cooked, get it out and add the cooked and drained spaghetti to the roasting pan. Add some chopped parsley and wallah it’s done! Enjoy!
Bored of the same dinner? I am! I rush home cracking my head at least 3 times a week figuring out what to cook for dinner..and fast ! I think we should get our kids to be more versatile and relaxed when eating..it doesn’t have to be rice and curry..or rice and fish,..or noodles/spaghetti every day. Give them a break, teach them to enjoy and discover new foods. So how about pizza! 😉 Pizza bianco basically means using white sauce instead of the regular tomato based pizza sauce.
Recipe: (adapted from the Good Food magazine)
- 175g/6oz self raising flour
- 2 tsp oil, plus a drizzle for frying
- 2 garlic cloves
- 4 rosemary sprigs chopped
- 140g/5oz mushrooms sliced ( I used swiss browns)
- 85g/3oz light cream cheese ( I used the regular cream cheese-that’s all I had at hand!)
- 1 egg
- good pinch of chilli flakes
Firstly in a large bowl, mix the flour with the oil, 85ml water and a pinch of salt to make a dough. Tip onto the work surface and knead for 2-3 mins to bring together into a smooth ball. Back into the bowl and cover with a damp tea towel and set aside.
Heat a drizzle of olive oil, in an oven proof frying pan about 22cm wide. Add the chopped garlic and most of the rosemary and let it sizzle for 1-2 mins until it turns golden. Now add the mushrooms and cook for about 10mins on medium heat till golden brown. Season well and transfer to a plate.
Shape the dough into a thin disc about the size of your pan. I used a rolling-pin partially then flattened out the edges with my fingers. Place in the pan and cook on low medium heat till the underside is golden. Flip over with a fish slice and cook for another 4-5 mins.
Heat the grill to high. Season the cream cheese and spread over the pizza . Top with the mushrooms, leaving space in the centre for the egg. Crack the egg into the centre and season it. Place the pan under the grill for 3-4 mins ( not longer or else the egg will dry out) until the white has set but the yolk is still a little runny.
Sprinkle with chilli flakes and remaining rosemary before serving. Serve immediately.
Move over Jamie Oliver for this has to be the Ultimate chocolate brownie. As much as I ADORE Jamie Oliver, this brownie recipe has to be the best I’ve tried. Good crust and indulging fudginess…yumms! And it was too easy to make !Made it yesterday evening for some friends visiting and all done in about 45 minutes..of which you only spend 15 mins of your time and 30 mins in the oven! Super easy right! So here goes.
Recipe (adapted from Donna Hay magazine)
- 400g good quality chocolate,chopped ( 70 % cocoa, I use Lindt)
- 1 cup plain flour
- 6 eggs
- 280g butter
- 2 cups brown sugar ( I used molasses)
Preheat oven to 180deg C.
Melt half the chocolate with all of the butter in a bain-marie till melted and glossy. Set aside to cool a little.
In a stand mixer, crack 6 eggs and add the brown sugar and mix on low speed for about 5 minutes. Now add the flour and the chocolate/butter mixture and fold in till just combined. Add the remaining chopped chocolate and fold it in.
Pour the mixture into a 25cm x 25cm square tin lined with non stick baking paper. Bake for 30-35 mins or until cooked when tested with a skewer. Allow to cool in tin and cut into squares.
Enjoy it with some good quality vanilla ice cream- didn’t have any but tasted equally divine with coffee! 🙂
Sunday morning..wanna make something different. This is a kinda posh breakfast which you can put together quite fast with whatever is in the fridge. Kids loved it..who won’t when there’s eggs and sausage in the same pan!
Recipe ( adapted from Donna Hay magazine)
- 4g dry yeast
- 1 tsp castor sugar (superfine)
- 2/3 cups warm water
- 1 1/2 cups superfine ’00’ flour, plus extra for dusting
- 1 tsp salt
- 1/2 tbsp. olive oil, plus extra to drizzle
- 4 eggs
- 2 sausages sliced thin, or you can use 8 slices of rolled pancetta
- 250g cherry tomatoes
- 1 cup (100g) mozzarella ( the recipe actually calls for gruyere which I can’t find anywhere..or you can substitute with edamame)
- 1 tsp dried chilli flakes
- 1/3 cup basil leaves
Preheat oven to 220deg C
Place sugar, yeast and warm water and let it bubble. In another bowl, add the flour, olive oil and salt, mix to combine. Now add the yeast mixture to the flour and bring together to make a dough. Turn out onto a lightly floured surface and knead for about 5 minutes. Place in a large bowl, cover with a clean, damp towel and leave to rise for about 20-25 minutes. ( it depends on weather that day, I left it in front of the heating oven cos it’s kinda cold in the mornings)
Take a deep sided 25cm, square baking tray lined with non stick baking paper. Grease the tray. Roll the dough out on a lightly floured surface to fit the tray. Place in the tray and push the dough to the edges. Crack the eggs in the 4 corners. Top with the sausages and tomatoes. Sprinkle with the mozzarella, chilli flakes, salt and pepper. scatter some torn basil leaves and drizzle with olive oil. Bake for 12-14 minutes or until golden.
Serve 4-5 . Enjoy!