Monday, 30 June 2008

Radish Cake

The common food back home is all the more delicious when shared amongst families and friends. It's priceless when one is able to fulfill someone's yearning by producing a home made version.

I cooked this in Doha without incorporating dried mushrooms and caramelized onions into the mixture.

Ingredients including dried mushrooms and caramelized onions

Shredded radish (Some were sliced as I like to be able to discern pieces of radish during eating for extra texture)

Cooked mixture

Texture BEFORE steaming

Cover with cheese cloth before steaming

Texture AFTER steaming

Pan fried

I cannot remember whose recipe this is but I shall give due credit when I check up later.

1. 907g shredded white radish (strained)
2. 750ml water
3, 76g Chinese sausage, chopped finely
4. 38g dried shrimps, soaked, roasted and chopped finely
5. 3 tsp salt
6. 1 tbsp sugar
7. 2 tsp sesame oil
8. Pepper

For garnish: 6 shallots, sliced thinly and fried till crispy
Spring onions


Mix the following together to make batter
a. 340g rice flour
b. 2 tbsp tapioca flour
c. 600ml water

Combine radish, fried shrimp, sausages, and water in a saucepan and simmer over low heat for 10 to 15 minutes.

1. Lower heat and add batter, stir until mixture thickens.
2. Pour the thickened mixture to a tray and steam at high heat for ½ hour (smoothen surface with either the back of the spoon or spatula.
3. Test, if not cooked; continue cooking for a further 10 minutes.
Cool thoroughly before cutting. Garnish with dried shallots and spring onions.


Special thanks to Gina from Kitchen Capers for a good tip to cover radish cake with a cheese cloth before steaming.

Note for radish cake made on Saturday, June 28th 2008:
1. Colour of radish cake was brownish (first photo) as I had added dried mushrooms and caramelized onions into the mixture.
2. I love eating them with a sprinkling of toasted sesame seeds.
3. Baby leeks were used as I didn't have any spring onions nor coriander leaves for garnishing.

Tortilla Rellena (Stuffed Potato Omelette)

Served all over Spain, tortilla is a well-loved and versatile dish that can be eaten at breakfast, later in the day as a tapas or as a light supper. Perfect to pack for a picnic too.
Spain's version of fast food is served from street vendors. The tortilla de patata, or potato omelette, is sometimes called the national dish of Spain. It's always served during the fiestas that Hemingway loved so much.
Another common way to eat tortilla is to place it inside a bocadillo or baguette sandwich. Simply cut a length of baguette, slice in half lengthwise and insert a piece of tortilla.

1. One ready made tortilla de patata
2. Eight pieces crab sticks - Sliced
3. Three tablespoons of mayonnaise
4. Dash of white pepper
5. Dash of hot paprika (optional)
6. Three pieces iceberg lettuces - shredded

1. Slice tortilla patata horizontally into halves.
2. Mix crab sticks, mayonnaise and white pepper - toss gently
3. Spread crab mixture on half of the tortilla
4. Sprinkle hot paprika on crab mixture (if using)
5. Spread iceberg lettuce and top with other half of tortilla.
6. Slice into serving portion and serve with a side salad of your choice.

1. It's delicious eaten warm or cold on its own without any stuffing.
2. Sometimes, I have combinations of shrimp, prawns and crab sticks as stuffing or tuna and hard boiled eggs.
3. If using frozen crab sticks, bring just enough water to cover crab stick to a boil. Plunge crab stick in boiling water for a minute, remove immediately, pat dry and slice.

Click on the external link below to find out how to cook tortilla de patata

Sunday, 29 June 2008

Siew Mai

1. Boil enough water to steam the siew mai.
2. Once water comes to a rapid boil, place frozen siew mai on a plate and place in steamer.
3. Steam according to instructions on package and serve hot.

1. If you do not have a steamer. Place a metal rack in the pot tall enough that the plate does not touch the water.
2. Either method, I prefer adding an extra five minutes to the steaming time to ensure centre of meat is piping hot.

Guo Tie Jiao

They were flipped over after cooking for about ten minutes. See water has started to evaporate.

There was a talk about good Guo Tie in Makansutra. Folks like us living in different continents are deprived of authentic fresh food and are lucky if we are able to access frozen types.
With this in mind, I couldn't resist the temptation of getting a package when out on a trip to Seville a few days ago.

There are different methods of cooking from frozen but this is my style.

1. Add just enough cold water to cover Guo Tie in a non stick pan. Bring to a boil.
2. Add a tablespoon of vegetable/corn oil or oil of your choice to the boiling water and desired amount of Guo Tie to be consumed.
3. Spread Guo Tie out in pan. Let it boil. Shake the pan gently once in a while to prevent sticking or use a chopstick/ladle.
4. Between five to seven minutes of cooking, turn Guo Tie over. You may need to add more hot water if it dries up too quickly without heating through.
5. Be careful at this stage, as it will splatter when the Guo Tie starts to brown once the water has evaporated. You may want to consider using an oil splatter.
6. Lower heat to medium and turn Guo Tie for even browning.
7 Serve with Chin Kiang Vinegar with shredded young ginger if you have in stock.

This brand is good enough to eat on its own without any condiments but I enjoy eating it with some chilli sauce.

Saturday, 28 June 2008

Parsley, Garlic and EVO Mix

I visited one of my Spanish friends recently and we had table top grilled food at her house which she prepared. It was amazing to see how quickly she assembled the food. Have you seen anyone slicing aubergine, chillies, mushrooms, zuchunni, onions, garlic etc without a chopping board? It was eye boggling when every piece was about the same thickness.

The simple condiment I helped to prepare according to her instruction was

1. A bunch of flat parsley leaves (only the leaves), washed and patted dry
2. Five cloves of garlic, sliced
3. Some salt
4. Four tablespoons of extra virgin olive oil

1. Place parsley leaves, garlic and salt in a mortar and pound till just fine.
2. Add oil to infuse everything together.

To serve:
Spread some on cooked/grilled food.
Delicious with vegetables, seafood and meat.
It's so simple and yet so versatile. No other seasoning is needed.

Note: Adjust the amount of parsley, garlic, salt and oil according to your taste. Substitute flat leave parsley for coriander if in stock.

Tere is simply a beautiful person, inside out. A blessing to know her as a true friend too. Gracias, especial amiga.

Parsley, Garlic and EVO Mix

Friday, 27 June 2008

Museo de Bellas Artes de Sevilla

If you are currently in Seville, do not miss the exhibition. It ends on 29th of June 2008.
If I am not mistaken, the leg for the next exhibition will be in New York.
We enjoyed the trip tremendously but wished we had more time to appreciate the arts.

Wednesday, 25 June 2008

Viento De Leventa, Cadiz

Hola guapas, hemos pasado superbien hoy, lo repetiremos.
Que tengaĆ­s un buen verano.
Thanks for the friendship, great to see everyone again today. Have a safe and wonderful summer. See you soon. Hugsssss and kisses

Maria Jose was showing me the correct way to appreciate the Pimientos Fritos. Gracias, amiga :))

Freshly caught bamboo clams sold at the sea front.

Pimientos Fritos

Tortillitas de Camarones

Frito Variado, cazon en adoba, chocos fritas, puntillitas, gambas rebozadas

Apple tart with ice cream

Ben & Jerry Ice cream

Cheese Cake

Chocolate Torte with Ice cream

Chocolate torte with ice cream