Kangkung, also spelled kangkong belacan is a common dish in Singapore. This dish is easy and simple to make. Kangkung Belacan is a classic Malay recipe stir fried with spices and served hot at dinner!
Ingredients for Kangkung Belacan:
300gm Kangkung (Water Spinach)
Oil
Salt and msg to taste
Spice Paste:
1 tablespoon dried shrimp, soaked in hot boiling water until softened, drained
3 chilies
3 red onions, peeled, sliced
2 garlics, peeled, chopped
1 teaspoon belacan (Shrimp Paste)
Method:
Grind the spice paste ingredients until smooth
Put the cooking oil in a wok over medium-high heat, add the spice paste and cook for 3-4 minutes or until fragrant.
Add in Kangkung, and stir-fry at high heat until well mixed (This should take less than 2 minutes!).
Add salt and msg to taste. (Add very little salt to taste as the belacan is already salty)
Do not over-cooked! Kangkung tend to softened very fast.
French toast is a common breakfast item made by frying a piece of bread soaked in an egg batter. French toast is usually served with toppings similar to those used for pancakes, waffles, and toast.
Ingredients for French Toast:
1 egg for every 2 slices of bread
approximately 1/4 cup (60ml) milk (more for softer, less egg-like French toast; less for firmer, more egg-like toast)
2 slices bread (I cut 1" thick slices of French bread)
butter (best), margarine, or oil
Optional:
1/2 teaspoon vanilla extract or similar extract
1/4 - 1 teaspoon nutmeg, cinnamon or other powdered spice suitable for sweet items
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Makes roughly 2 slices of French toast.
Method:
In a bowl mix eggs and milk, and optional ingredients as desired.
Heat up a frying pan, skillet or griddle to a medium-low temperature.
Use butter, margarine, or cooking spray on the pan.
Soak a slice of bread in the egg-milk mixture and place on pan; repeat until pan is full.
Brown both sides of the French toast.
Serve on plates, usually two slices per person, with toppings as desired.
Tips:
The goal is to get both sides of the French toast nicely browned, while making sure the center is cooked. Using excessive heat could scorch the outside of the toast while leaving the inside undercooked.
Also, unless you are making French toast for dozens of people, it is easier to make sure that each slice of bread is evenly soaked in the egg and milk mixture if you make it up in small batches, one egg and 1/4 cup of milk and two slices at a time in one bowl. Then soak the two slices until almost all of the mixture has been absorbed. If your bowl is small, place the two slices on top of each other, then keep switching their position and flipping them (so that all four faces will be down into the mixture) until the mixture is absorbed.
The cooking process is too short to use most raw spices, but some fresh herbs might be very tasty.
It seems tea buffet at Cafe Too had a price increase. But I have re-gained my confidence of eating at Island Shangri-La. Unlike the terrible experience at Waterside Terrace the other time, Cafe Too is much closer to 5-star.
Tea buffet is relatively inexpensive, though my boss said we may be eating the left overs from lunch buffet. Anyway, what I enjoy is keep eating. I still have one cash coupon, so I paid very little for a very nice tea buffet.
My table was nearby the Indian corner, and I had fun watching the chef making naan breads. See video below. Kind of playing magic!
OK, here is my naan bread. Does it look nice? To go with the naan bread, there are spicy fish sauce, sweet mango sauce and couple other sauces. And of course we enjoyed the chicken and vegetable curry. Though we were busy eating with fingers, it was fun playing around with the naan bread.
Spicy fish sauce and sweet mango sauce The noodle booth is also next to my table. I also enjoy watching the chef taking orders and producing a bowl of hot and delicous noodle in just minutes or even seconds.
Here is my cooked-to-order Minced Meat Noodle with Black Fungi. A little bit sour but yummy. The other ingredients available are vegetables and meats. Guests just placed an a la carte order, and the bowl of noodle will be ready very soon. Of course there are various kind of sauces for guests to add on. Dessert lovers should find their favourites here. Ice creams of various flavour, tarts and cakes, fresh fruits, instantly made pancakes...Thai sytle pomelo salad, mango and sticky rice in coconut sauce, Japanese shushi and sashimi...The Chinese corner is relatively less attractive with some finger foods, fish and chip, and some dim sum. Finally, I really enjoy making the Malaysian Kacang madly with the plenty of ingredients provided. The one I have here contains laichee, mango, pineapple, coconut meat, grass jelly, red beans, milk and coconut juice. Unfortunately the service lady was busy and didn't provide me with ice. Well I'm still very happy with it. To wrap my my tea buffet with a cup of cappuccino, I was extremely full and had to go to the nearby Hong Kong Park to walk off some food.
Cafe Too 7/F Island Shangri-La Tea Buffet only available on Saturday, Sunday and Public Holidays, 3.30-5.30pm HK$268 (US$34.4) + 10% service fee for each person
Quick and easy appetizer recipe. Mozzarella Sticks (top) and Mozzarella bites (right). Coated in a simple batter and quickly deep fried to golden perfection. Good to go with marinara sauce! View or print recipe here.
Tartar sauce is a popular accompaniment to fish contains a number of vegetables and herbs, which are blended together with mayonnaise and then refrigerated. Transform your mayonnaise into a delicious tartar sauce.
Ingredients for Tartar Sauce:
1 cup of mayonnaise
2 tbsp of lemon juice
1 tbsp of sweet pickle or dill relish
1 tbsp of minced onion
salt and pepper to season
Method:
Combine the mayonnaise, relish and minced onion in a small mixing bowl, stirring thoroughly to mix the flavours well.
Add the lemon juice.
Season with the salt and pepper and stir well.
Cover the bowl with cling film and place Tartar Sauce in the refrigerator for a minimum of 1 hour before serving.
Serve Tartar Sauce with deep-fried fish, seafood or fish cakes.
Making marinara sauce from scratch? Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs (such as basil), and onion. Italians refer to marinara only in association with other recipes. For instance, spaghetti alla marinara literally translates to mariner's spaghetti. However, tomato sauce alone in Italy is called salsa al pomodoro or pummarola.
Ingredients for Marinara Sauce:
6 tablespoons virgin olive oil
225 grams (8 ounces) Spanish onion, diced
4 cloves garlic, thinly sliced
2 teaspoons fresh thyme leaves (or one half teaspoon dried)
This Halal version of Bolognese meat sauce recipe is great for making in large quantities and freezing. You can make up to 20 times the recipe and frozen in four-cup (1 litre) servings for your family to enjoy the pasta sauce over and over without having to start from scratch each time. If making bulk recipes, be sure to simmer for hours, or even a full day, occasionally stirring up from the bottom of the large pot to ensure the contents at the bottom does not burn, adding stock as needed to keep the right consistency. The goal is to have the flavours mix and make the home smell delicious!
Ingredients for Bolognese meat sauce:
¼ lb (125 g) turkey ham or bacon, cut into cubes
1 lb. (450 g) beef lean or medium ground
1 tablespoon (15 ml) olive oil
1 cup (225 ml) coarsely chopped onion
¼ cup (50 ml) coarsely chopped celery
¼ cup (50 ml) coarsely chopped carrot
¼ cup (50 ml) coarsely chopped fennel bulb, if available
¼ cup (50 ml) butter
1 cup (225 ml) canned plum tomato
½ cup (125 ml) grape juice (substitution for red wine)
2 cups (500 ml) beef stock (preferably fresh, but canned beef stock will do)
¼ cup (50 ml) tomato paste
1 strip of lemon rind
1 bay leaf
1 lb. (450 g) spaghetti pasta
1 cup Parmesan cheese for garnish, preferably freshly grated Reggiano Parmesan
salt and fresh ground pepper to taste
Method:
Mix the coarsely chopped onion, carrot, celery and fennel (optional) together and finely chop them (this is called a battuto in Italian, or a finely chopped mixture of vegetables and herbs to flavour a dish)
Melt the butter in a heavy saucepan or skillet over medium-high heat and add the battuto
Cook, stirring occasionally until very lightly browned
Add this mixture to a heavy pot
Heat the olive oil in the skillet the battuto was browned in and when the oil is hot, add the beef and stir to break up lumps, cooking until well browned
Add to the battuto in the pot
Add the grape juice to the skillet the beef was in and stir on high heat, scraping any brown bits stuck to the pan
Add the tomato paste and stock and stir until well mixed and add this mixture to the pot
Drain and coarsely chop the plum tomatoes and add them to the pot
Add the bay leaf and lemon rind
Bring the pot to a boil, then reduce to a gentle simmer, with bubbles barely breaking the surface
Simmer, stirring occasionally for an hour (or more), until thick
Add pepper to taste, and salt if necessary to taste
Pasta Spaghetti:
When the sauce is ready, bring a gallon (4 litres) of water to a full boil over high heat in a large potAdd the pasta, give it a brisk stir to ensure it is all covered by water and not clumped together. Cook for about 10-12 minutes, or until al dente (firm but not hard, there should still be a bit of 'bite' when chewing pasta, rather than soggy and mushy)
Drain the pasta well and serve immediately
Remove the bay leaf and lemon rind, then spoon the Bolognese sauce over the pasta and have guests garnish with the grated Parmesan cheese.
Pesto is a sauce that can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread which are then toasted. The word "pesto" derives from the Italian for pestle, pestello. This recipe substitutes Romano cheese for the usual Parmesan.
Ingredients for Pesto:
4 oz (100g) fresh basil
Approx. 8 oz (200g) extra virgin olive oil
1/3 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.
1/4 cup pine nuts
4 cloves garlic
Freshly ground salt and pepper (to taste)
Method:
Preheat the oven to 425 °F (220 °C). If using, Toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning. In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat. Crush the garlic and sauté in the oil until soft, about 2–3 minutes. Combine the basil, garlic, cheese, pine nuts and oil in a mortar and pestle until it forms a smooth paste, or use a food processor or blender and chop finely, slowly adding the oil to reach the paste-like consistency.
The Pesto sauce can be used immediately, covered with a thin layer of olive oil and refrigerated in an airtight container for one week, or frozen for several months. The cheese can be omitted to allow longer storage, as it is the most likely ingredient to spoil. Grated cheese can then be added before use.
It's possible to store it in jars for longer, but it's advisable to add a little extra olive oil on top of the filled jar, otherwise the top of your pesto will turn brown as it oxidizes in the air.
Notes, tips and variations
Traditionally, a mortar and pestle is used to make the sauce. The crushing action of the mortar and pestle produces a more intense flavour than the chopping action of a food processor. If using a food processor you can simulate the additional flavor given by the mortar and pestle method by placing the basil leaves in a plastic bag and crushing them with a rubber mallet or rolling pin prior to use.
Good quality Parmesan cheese may replace the Pecorino for a milder taste. Crumbled feta cheese also works well for a different taste.
A common change to the recipe is to replace some or all of the pine nuts with sunflower seeds, walnuts, pistachios or almonds. This significantly reduces the cost of the sauce. Besides being cheaper, it is also necessary for people with nut allergies.
For a creamy sauce, take two tablespoons of the pesto in a pan and heat on medium-low. Add one cup light cream and bring to a simmer. Use for pasta. Serves two.
The pine nuts can be replaced with an equal quantity of sun-dried tomatoes.
You may change the taste by changing the base of the pesto from basil to other easily obtained herbs/vegetables. Some variations include using cilantro (coriander, for a more aromatic taste) or spinach (more "bang for your buck", as spinach is much cheaper than basil, yet still has its own distinct flavor).
Try to mix up the standard basil/garlic combo by introducing shallots (sweet onions) into the mix, as it adds a slightly sweet taste to the paste.
Mix fresh chives, marjoram and thyme with the basil to produce something akin to Valdostano-style pesto.
Another variant replaces the basil with equal parts of leaf parsley and spring onions. Arugula may also be substituted for basil with surprising, spicy results.
For another variation of a creamy sauce, add cream cheese to the recipe.
A vegan variation can be made by mixing walnuts, fresh basil, olive oil and small amounts (such as a table spoon per cup) of white miso paste.
This pizza sauce from scratch recipe requires no cooking and quick to make. Try this Simple easy to follow recipe. Make your own pizza sauce at home.
Ingredients for Pizza Sauce:
6-ounce can of tomato paste (with no additives is best)
1 to 1 1/2 cups of water (depending on desired consistency)
~ 1/3 cup extra virgin olive oil (more or less depending on taste)
1 to 3 cloves minced garlic
a pinch of anise (or substitute fennel)
around 1/2 tablespoon dried oregano (according to preference)
around 1/2 tablespoon dried basil (according to preference)
salt and ground black pepper to taste
Method:
Combine tomato paste, water, and oil. Add garlic, basil, and oregano, mixing thoroughly. Add salt and pepper to taste. A quart mason jar works perfectly; ingredients can be added and shaken to mix. For best results place in refrigerator overnight or allow the mixture to rest before using. Makes ~1/2 quart.
Mayonnaise is a smooth savoury sauce made from oil and the yolk of eggs. It is an emulsion in which the oil is dispersed in tiny droplets. Egg yolk contains lecithin which prevents the oil and water from separating out. Mustard is also a good emulsifier and is frequently added. Vinegar, usually wine vinegar, or lemon juice are added for flavour and because acidity is necessary for the emulsion to properly form. Garlic is a frequent addition. The oil used is normally a flavourless type such as sunflower oil or corn oil, but you can substitute some for a stronger tasting oil such as olive oil.
Mayonnaise is notoriously difficult for the beginner, as it often curdles, but easy once you have the knack.
Ingredients for Mayonnaise:
1 egg yolk
2 1/2 teaspoons (12.5 mL) lemon juice and/or vinegar
1/2 teaspoons (2.5 mL) Dijon mustard
1/4 teaspoons (1 mL) salt
3/4 cup (180mL) oil
Method:
In a large bowl, beat the egg yolk with a wire whisk for about a minute.
Then add the mustard, salt, and half the lemon juice. Whisk for another minute - the mixture should thicken very slightly.
Then, very slowly, add half the oil with one hand whilst whisking with the other.
Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.
Keep going until the oil is whisked in.
Add the rest of the lemon juice, whisk to combine.
Add the rest of the oil in the same manner as before.
Keep going until all the oil is whisked in.
You can now stir flavourings such as crushed garlic into the finished mayonnaise, or use the mayonnaise as a base for other sauces.
Notes, tips and variations
One can make the whisking process easier by using a kitchen towel. Wet a kitchen towel, or any small towel, until it is very wet and heavy, but not dripping. Coil the towel on top of a flat surface, such as the kitchen countertop or a table. Place the bowl onto the circle. This will provide a steady base for the bowl and allow you to whisk with one hand while adding ingredients with the other.
If the mayonnaise should curdle, it can be recovered by slowly dripping the curdled mayonnaise into another egg yolk while whisking vigorously all the time.
½ teaspoons white sugar can be added for those with a sweet tooth. Add with the salt at the beginning.
It's easier to just use an immersion blender for the whisking. In case the mix curdles, you can put the curdled mix away, start with a new attempt and once you get the emulsion going, add the curdled mix just as you were adding oil.
For special occasion, you can spice up this recipe by making Juanz mayonnaise. Just add about a handfull of finely chopped Cilantro and about half a tooth of crushed garlic. This is also known as Banana's Mayonnaise.
Naan is a flatbreadgenerally shaped oblong or oval, is perfect for any occasion. Naan bread is easy to make, even for beginners and quick enough that it could be enjoyed on a weeknight for dinner. Enjoy Naan with any curry of your choice.
Ingredients for Naan Bread: 10-12 servings.
1 ½ tablespoon dry yeast (You could also use baking powder if yeast is not available)
1 ½ tablespoon sugar
3/4 cup warm water
3 cups all purpose flour
1 teaspoon salt
6 tablespoon ghee
3 tablespoons plain yogurt or sour cream
melted butter for brushing
1 ½ teaspoons minced garlic (optional)
Preparation:
Add the active dry yeast and sugar to the warm water and stir till the yeast is dissolved. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.
In a large mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee and begin to knead for 5-10 minutes until a dough forms.
Punch down dough, and knead in garlic. Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.
Preheat your oven to 200 C/ 400°F for 2 to 3 minutes. Equally divide dough and roll between your palm into 10-12 round ball.
Lightly flour the same surface on which you kneaded the dough and roll oval shape out of dough. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.
Cook in oven for 8 minutes or until lightly browned and puffed up.
Serve naan hot in a foil-lined basket immediately or store in pantry or freezer.
Note: You can heat naan:
On the middle rack of a 400°F preheated oven, for 2 to 3 minutes
On the stovetop in a nonstick frying pan, or on a preheated grill or barbecue, on medium heat for 2 to 3 minutes; sprinkle lightly with water to rehydrate and turn once
