Sunday, 25 May 2008

Dry Noodles

Was feeling famished whilst doing housework when I realised I had not had breakfast and had a sudden yearning for dried noodles Singaporean version.

Proportions depending on your choice and preference.

My version:


1. Chinkiang Vinegar
2. Tomato sauce
3. Chili Sauce
4. Oyster/light sauce or both
5. Pork lard preferably* or onion oil

Before adding cooked noodles into sauce, ensure you have added at least three tablespoons of hot stock or hot water to the sauce, mix well before adding noodles of your choice.
This will ensure there is enough gravy for the noodles to absorb the full flavour of the sauce.

Serve with ingredients of your choice.

Warm Potatoes with Gravlax

1. Half an onion cut into rings
2. Gravlax or smoked salmon
3. Creamy horse radish sauce
4. Canned or bottled New Potatoes, Jersey Royal New Potato
5. Extra Virgin Olive Oil
6. Fresh ground pepper
7. Good quality sea salt
8. Fresh coriander and/or spring onions, roughly sliced
9. Juice from half a lemon and a wedge for serving separately (optional)

1. Slice fresh onions into rings. In a bowl, mix with sea salt, fresh lemon juice, freshly ground pepper, coriander, and spring onions (if using), mix well and set aside at room temperature.
2. Bring water to a boil, just enough to cover potatoes, add a pinch of salt. Boil potatoes for about seven minutes and drain on colander.
3. Add to dressing, mix well and adjust seasoning.
4. Serve with gravlax, creamy horse radish sauce and wedge of lemon on the side.
Would have liked to add capers but didn't have any.

Boiled Egg

Simple way to enjoy a boiled egg; a quick fix for hunger pangs ....
1. Place egg at room temperature with just enough water to cover egg.
2, Bring water to a boil and simmer for about nine minutes, or longer, depending on how you like your egg cooked.
3. In the meantime, mix some light soya with white pepper in a saucer.
4. When egg is cooked, shell and dip into the sauce.
5. Enjoy whilst egg is warm.

Vegetable and Ham Soup

Was clearing the fridge of food as we will be away for two weeks in UK. Simultaneously, I am trying to eat as much home grown herbs as possible as they will rot during our absence.
What ever winter vegetables you have stock. Vegetables in this recipe were one turnip, 4 carrots, half an onion, spring onions and two cucumbers.
Chicken or vegetable stock
Herbs of your choice (I used fresh thyme, basil, coriander and a dried bay leave)
Dried oregano - a pinch
Half an onion and one clove of garlic roughly sliced
Chicken stock
Cut vegetables approximately the same size so that they cook at the same time.
For vegetables that take a shorter time to cook, introduce them in the pot at a later stage.
In a pot, medium heat, sweat vegetable, add herbs, ham and garlic till it's aromatic. Approximately less than twenty minutes. To get the most flavourful soup pay care and attention in sweating the vegetables properly. Half way through, add vegetables that take a shorter time to cook.
Add just enough stock to cover the vegetables. Bring to the boil; simmer till desired softness of vegetables.
The additional fresh basil in the serving bowl added another dimension to this simple and delicious soup.
Omit the ham if you do not have any or are vegetarian.


"A friendship can weather most things and thrive in thin soil but it needs a little mulch of letters and phone calls and small silly presents every so often just to save it from drying out completely." Pam Brown

Dear Karen and Cousin Katherine, thank you for being pillars of strength and always there for me unconditionally. I am, forever, in both your debts. Both of you are best of the best, and I am so blessed to have friends like both of you.

Peppered Steak

Steak of your choice.
1. Press the coarse pepper firmly onto both sides of steak.
2. Heat pan on high heat, place steak and lower to medium heat. Cook for two minutes on each side or depending on thickness and taste.
3. Sprinkle salt on steak before turning over once. Season other side once you have flipped it over.
4. Do not try poking or prodding the steak as searing in the favour is important during the cooking process.
5. Use tongs and sear steak on all sides/edges.
6. Rest steak for up to five minutes depending on thickness before serving.
7. Serve with vegetables of your choice.