Sunday, November 29, 2015

Angel Hair with Natto & Beech Mushrooms

I think Natto, Laver and Butter go so well together. Try this!

Portion for: 2-3 people
Preparation time: 10 minutes

What you need?
Angel Hair
Bunashimeji (Brown Beech Mushrooms)
3 cloves of Garlic
1 small knob of Butter
Oyster Sauce

Natto (with Mustard & Soy Sauce mix)
Shredded Dried Laver

How to cook?
1 Cook Angel Hair according to packaging & drained.
2 Melt Butter in a saucepan and the toss in Garlic till lightly golden.
3 Stir in the Mushrooms. Season with some Oyster Sauce.
4 Pour in Angel Hair and mix well.
5 Top pasta with Natto and Shredded Laver.

Friday, November 27, 2015

Banana Chocolate Loaf

This makes a great loaf in a 21cm x 11cm loaf tin. It tastes great warm with Vanilla Ice Cream :-)

What you need?
2 large ripe Bananas (mashed)
1/2 cup Sugar
1 Egg
50g Butter (softened, cut to smaller chunks)
1/2tsp Cinnamon Powder
1 1/2 cup Self-raising Flour (sieved)
1tbsp Milk
100g Dark Cooking Chocolate (chopped) (or 2tbsp Nutella)
1/2 cup Walnut (chopped)

How to cook?
1 Mix all ingredients together except Walnut and Chocolate.
2 Gently mix in Chocolate and half of the Walnut.
3 Pour cake mix into lined loaf tin.
4 Sprinkle with the remaining Walnut.
5 Bake in 180°C oven for approximately 50 minutes.

Thursday, November 26, 2015

Lemon and Brown Sugar Topping

This simple fresh topping is one of my favourites of all time. Free from artificial colourings or flavourings.

What you need?
Fresh Lemon Wedges
Raw / Brown Sugar

Try this topping on
• Prata Bread
• Waffle
• Mini Pancake

Wednesday, November 25, 2015

Burmese Chicken Curry (Kyet That Ka La That)

Saw this recipe in a flight magazine. Wish to visit Myanmar in the near future.

Portion for: 2-4 people
Cooking time: 30 minutes

What you need?
200g Chicken Fillets
1/2tsp Turmeric Powder
1/2tsp Salt
1tbsp Corn Flour

1tbsp Cooking Oil
1 medium Onion (diced)
3-4 Garlic Cloves (chopped)
1 small knob of Ginger (grated)
3 cups of Light Chicken Broth
500g Winter Melon (peeled, seeded, cut into small pieces)

Fish Sauce (to taste)
1 fresh Red Long Chilli (seeded & cut into long strips)
Small bunch of Fresh Lemon Basil Leaves (chopped)

How to cook?
1 Marinate Chicken with Turmeric Powder, Salt and Corn Flour. Set aside.
2 Heat pot with Oil. Stir in Onions, Garlic, Ginger and then the marinated Chicken. Stir fry till partially cooked.
3 Pour in Chicken Broth and Winter Melon. Let it simmer for 15 minutes until Winter Melon are soft.
4 Add Fish Sauce to taste. Mix in Chillies and Basil Leaves. Serve with steamed rice.

Tuesday, November 17, 2015

Japanese Chicken Curry Rice Combo

Had this wonderful combo in Osaka and really love it! It's not hard to make it at home :-)

Portion for: 2-3 people
Preparation time: 15 minutes
Cooking time: 30 minutes

What you need?
(for Curry)
Japanese Curry Cubes (as per packaging instructions)
1 Medium Onion (diced)
3 Garlic Cloves (chopped)
1 Carrot (diced)
1 Chicken Fillet (diced)
1 tbsp Cooking Oil
1 cup Chicken Broth

(for Omelette)
2 Eggs
1/4 cup Milk
Cooking Oil

(for Tomato Sauce)
1 small can Tomato Puree
1 tbsp Water
Sugar to taste

1 cup of Japanese Rice
Some Cabbage (shredded)

How to cook?
1 Cook rice in rice cooker.
2 Fry Onion & Garlic in a medium pot. Put in Carrot and Chicken Fillet until partially cooked. Pour in Chicken Broth and cook for around 10 minutes. Remove pot from fire and blend in Curry Cubes. Set curry aside on small heat.
3 Mix Eggs, Milk with Salt & Pepper in a medium bowl with a fork. Heat Oil in a saucepan. Pour in Egg mixture and cook omelette till half-runny. Arrange omelette in serving plate.
4 In a saucepan, heat up Tomato Puree with Water and Sugar. Pour cooked tomato sauce at the side of omelette.
5 Scoop cooked Rice onto plate.
6 Pour Curry onto rice. Serve with Cabbage as side vegetable. Happy dining!