Thursday, 15 December 2016

Salmon and Prawn Pie (adapted from Jamie Oliver’s Super Easy Fish Pie on Youtube)

Many apologies for being absent for so long. November have been a crazy busy month for the wife and myself.

The wife is a huge fan of oven baked pies. One day, while I was on my computer doing my own work, she showed me a video. It was Jamie Oliver’s Super Easy Fish Pie. As it’s name imply, its an relatively easy pie to make.

We got some fresh salmon and prawn thus we used them to substitute the fishes used in the original recipe. We also used a little more prawns because we like the texture of the prawns in the pie.

So here’s the breakdown of the recipe (pie for 2-3 person):

The Creamy Mash:
4 Large U.S. Potatoes
Salt and pepper to season
Smoked Paprika
4 tablespoons of salted butter

Tomato, Basil and Parsley Salad Filling:
200 g Cherry tomatoes
1 cloves of garlic (finely chopped)
2 stalk of spring onions
2 paddy chilies (Seeds removed)
Zest and juice of 1 lemon
A handful of Basil leaves
A small handful of English Parleys
Salt and Pepper to season
5 tablespoon of Extra Virgin Olive Oil

Sunday, 4 December 2016

Focaccia with Basil and Cherry Tomatoes (a recipe by Gennaro Contaldo featuring Donal Skehan)

Bread. A mix of flour, water and yeast, has become a staple in many parts of the world. Bread making has made its way throughout history, changing with times, revolutionizing the very basics of bread making.

Focaccia, a popular Italian flatbread is what we are looking at today. It is a yeasted flat bread, usually plain, but topped with olive oil and herbs or spices. Focaccia is believed to have originated with the Etruscans whose culture was also believed to be influenced by Ancient Greek. Thus, Focaccia is believed to have been around before the formation of the Roman Empire that assimilated Etruscan into the Roman Empire via the Roman-Etruscan war.

Wednesday, 26 October 2016

Sher Ping Pancakes (adapted from Jamie's America)

Growing up in a Chinese family in Malaysia, I can confidently say we eat a lot of biscuits and pancakes; different forms of them. We have the sweet and we also have a wide range or savoury ones as well.

Today I am going to write about this little gem that caught my eye when I was browsing through the Jamie's America, a recipe book I manage to get my hands on during the Big Bad Wolf Sales this year. I have not had this particular one when I was growing up, but I sure did have something very similar before.

Looking at the recipe just brings out the kid in me. The reminiscence of those savoury snacks my parents used to get for us after their morning run to the market.

So I told Joanna, I really have to try this recipe. We then headed out to the market to get some ingredients for the filling and had a go at the recipe. However, we decided to change the filling to give it a twist of our own; inspired by the taste that we grew up with.

400g of mince pork
1 stalk of leek
1 spring onion
2 tablespoon or ginger and garlic paste (pound equal lengths of ginger and garlic cloves together)
3-4 leaves of Chinese Leaves
salt and pepper (to taste)
2 shot of whiskey
3 tablespoons of Shao Hsing wine

Pancake Dough
500g of bread flour
a few tablespoons of olive oil
about 15g of salt and a pinch or two of black pepper
enough water to combine the dough

Asian Spicy Sauce
1.5 tablespoons of ginger and garlic paste
5 tablespoons of fish sauce
1.5 tablespoons of honey
1 paddy chili (finely cut)
half tablespoon of Tabasco sauce
3 tablespoons of lime juice
water to dilute
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