Wednesday, October 15, 2014

Fried Rice With Pineapple And Pan Seared Fish Fillets

























A simple and light meal for both of us.  Simple meal means simple work...not much washing to do ! LOL!  I look forward to simple meal :p  Adding fresh pineapples to the fried rice makes it more appetizing. For extra protein, I pan seared garoupa fillets as a side dish for the fried rice.  Spring onions from my herb garden :) so happy with this one dish meal.  A simple and well balanced meal for a busy person like me :p  I am now busy with the garden...my own and the community garden needs lots of attention, thus meal has to be simple yet delicious.  Keeping my fingers crossed that WB will not complain of simple meals.  No meat for this meal hahaha....



























Fried Rice With Pineapple And Pan Seared Fish Fillets - WB's Kitchen

4 cups of cooked rice
1 slice of pineapple - cut into cubes
1 egg
1 tsp of sesame oil + 1 tsp of olive oil
2 cloves of garlic - chopped
1 tsp of ground  black pepper
1 tbsp of sliced spring onions
2 tsp of sea salt to taste
red chillies - sliced

pan seared fish fillets
1 tsp of olive oil
1 piece of garoupa fillet - sliced into 1/4 thick fillets
a pinch of sea salt and ground white pepper - marinate the fillets for 20 mins

Pan seared the fillets with olive oil  till light brown on both sides and cooked. Dish up and leave aside.

Preparation:

Heat up sesame /olive oil till hot, add in chopped garlic and saute till fragrant. Add in the cooked rice and stir fry for another 5 mins. Push rice aside and add the egg in the center. When the egg is about to set, push the rice over it and stir fry till the rice is coated with the egg.  Add in the pineapple, salt, ground black pepper and spring onions.  Stir fry till all the ingredients are well combined. Before dishing up, throw in the sliced chillies . Dish up and garnish at the side with the pan seared fish fillets.


Enjoy !



*                   *                 *



Fund Raising For 2015

The church is planning for some fund raising project comes 2015.  We will be having food fair and goods sale projects  at least three times a year.  This funds will go the charities which the church is supporting. I think this is a good way to get the neighbourhood around the church area to come and participate in this fund raising programmes.  The Orang Asli children in Cameron Highlands are provided new school uniforms and we have helped to set up their little worship place and we need to provide music stands for their music ministry too.  Our leaders are planning to get one peak music stand for them soon.  These native children are so blessed to have the church support.

They will be performing a Christmas sketch come December and I am sure many will be blessed on that day. I am excited for I love to see these children perform.  So much peace and joy just to see them perform :) 

Monday, October 13, 2014

Oven Fried Wings



Occasionally, I will give WB a treat to fried wings....definitely not KFC style !!! (KFC is his all time favorite though ) So to make him love my kind of fried wings, I will try to make the wings as crispy and tasty as possible and to make them crispy, the trick is to  use potato flour for coating.  I managed to get it crisp and taste was good.  The flour was mixed with mixed herbs, paprika , black pepper, sea salt and a dash of cajun...you tell me...good anot?  It was packed with flavors and each bite on the crunchy skin...mmm no guilt coz the fat from the skin had dripped onto the bottom of the foil  leaving the skin crispy and crunchy. This is so much healthier than deep fried wings . A keeper for sure .

























a mixture of potato flour, paprika, cajun,  mixed herbs, sea salt, black pepper and sea salt

coat the wings with the above flour mixture and leave it to 
rest for 1-2 hours before oven frying them :)

























lovely wings.....so much better than oil frying
this is a healthier version :)

























simply love them.....1 for me and 3 for WB 


Oven Fried Wings  -  WB's Kitchen

4 chicken wings 

Coating ingredients - to combine together

1 cup of potato flour
1 tbsp of mixed herbs
1 tsp of paprika
1/2 tsp of cajun
1/2 tsp of black pepper
1 tsp of sea salt

Method:

Coat the wings with the above flour mixture. Place coated wings on raise up wire rack with a tray at the bottom lined with aluminium foil ( for drippings of oil ) Leave it to rest for 1 hour or till the flour is absorbed into the wings.  Oven fried the wings in preheated oven 200 deg C for 40 mins or till the wings are evenly browned and crunchy.  


Enjoy !


Saturday, October 11, 2014

Roasted Cauliflower Soup With Cummin





Know why I am super happy these days ? Whoot hoot....my birthday wishes came true...good health and a Kenwood Immersion Blender !!! Dancing on my trotters...I have been enjoying good health now , a year after my surgery and now back to cooking and baking !  God answered my prayer and I am now back to the old days of cooking , cooking and cooking  :)

And guess what, God even make my wish come true.  A week ago, I received a Kenwood Tri Blade Hand Blender , a birthday gift  that comes early  :) so super duper happy!






I have been wanting to get a  Hand Blender for sometime now and finally it just came in the courier...truly a surprised gift :)  I can blend baby food , soups, sauces, milk shakes and mayonaise and lots more and it came with a chopper attachment for chopping meat , vegetables, herbs, nuts and biscuits ...wow, and I discovered it has 10 functions !!! My Jo was thrilled when I told her about how convenient it is to have this blender in the kitchen. She leads a more hectic life than me.  And she wants one in her kitchen too.  Kitchen Appliances  such as this immersion blender is a must have in our modern hectic lifestyle . Save time and energy!   

My first attempt using this hand blender and gosh, the soup turned out creamy and smooth !  Check out the recipe and I am sure you too will want to own this hand blender :)  Ok, ok... I forgot to mention the soup - it is  Roasted Cauliflower Soup With Cummin.  A soup that is packed with flavors...a combinations of spices and herbs make this soup super delicious...and with the use of this immersion blender, the texture of the soup is super creamy and smooth....AWESOME soup !


first , season the cauliflower florets with 
cummin seeds,  curry powder, red pepper flakes, 
seasalt, a dash of black peppera and olive oil
then roast for 25 mins


take out after it brown slightly and aromatic


























add the roasted cauliflowers into the broth
and simmer for another 25 mins until the cauliflowers
are tender soft and ready for blending


when the soup has cooled down , saucepan blend the cauliflowers  until 
the soup turns creamy and smooth.
Reheat the soup under low heat....add in the plain yoghurt and stir
till well combined


serve hot and garnish with a sprinkle of paprika 
and a dribble of yoghurt


























wow...this soup is delicious ! Slurrp !
I love this Kenwood immersion blender !


Roasted Cauliflower Soup With Cummin  - adapted from here  

Ingredients:
1 large head cauliflower (1 1/2 to 2 pounds), halved, cored, and cut into 1 1/2-inch florets
1 heaping teaspoon cumin seeds
1 heaping teaspoon curry powder
4 tablespoons olive oil, divided
salt and crushed red pepper flakes
1 small onion, diced (about 1 cup)
1 clove garlic, minced
3 tablespoons unsalted butter
1 bay leaf  * I used 1 tsp of mixed herbs instead of bay leaf
4 cups chicken broth, vegetable broth, or water
1/4 cup plain yogurt
Preparation:
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Spread cauliflower florets on a large rimmed baking sheet and sprinkle with cumin seeds and curry powder.  Drizzle with 3 tablespoons olive oil and toss to coat.  Season with a big pinch of salt and crushed red pepper flakes.  Place in the oven and roast until just tender, about 25 minutes.
In a large saucepan over medium heat, warm the last tablespoon of olive oil.  Add the onions and cook, stirring occasionally, until softened and browned, about 5 minutes.  Add the minced garlic and cook for 1 minute more.  Add the roasted cauliflower to the pot along with the butter, bay leaf, and broth (or water). Simmer over medium heat until liquid has reduced some and the cauliflower is very tender, about 15 minutes.  Pick out and discard the bay leaf.
In a blender, carefully puree the soup in two or three batches until very smooth.  Return the soup to the saucepan and stir in the yogurt.
Rewarm over medium heat, adding more water to create a thinner consistency if you’d like.  Season with olive oil, salt, and pepper for serving.
Soup can be stored in an airtight container in the refrigerator for up to 5 days.

Enjoy !

Food Guide - Barcelona

A guide to the food of Barcelona.

Barcelona, located in the northeastern corner of Spain, is a city known for its architecture, its culture and its history. Anyone who visits the city must not miss the Sagrada Familia Cathedral, built by Gaudí, and a walk around the famous Parc Güell is the ideal way to spend an afternoon. Another aspect that merits a visit is its food, ranging from traditional Catalan dishes to savoury tapas served in Michelin-stared restaurants.

Pa amb tomàquet.

This is one of the most simple and most delicious dishes you will find in the city. A traditional breakfast dish, the pa amb tomàquet consists of a piece of bread drizzled in olive oil and covered with freshly ground tomato. Accompanied by steaming café con leche milk coffee and some freshly-squeezed orange juice, this breakfast is the ideal way to start off a day of exploring Barcelona.

Tapas.

If you are wondering where to stay in Barcelona, then do not fret: El Born is one of the city’s trendiest districts, where you will find many tapas bars and landmarks within walking distance. The Ciutadella park and the port are located a short walk away, and the Michelin-starred Comerç 24 restaurant is located in the very center of this neighbourhood. Here you will be able to taste a variety of traditional tapas: salted cod, sardines on toast and the traditional migas, a plate of bread-crumbs with chorizo and fried eggs.

Mar i Muntanya.

There are many mar y muntanya dishes present in the Catalan cuisine, that is, dishes made using ingredients from the surf and turf. The xipirons is a typical dish that consists of lightly floured and deep fried baby squid, representing the surf. A typical turf dish are fried green asparagus served with thick salt.

Alioli.

More than a dish, alioli is actually a sauce made using olive oil, egg yolk, lemon juice and seasonings. In the whole region of Catalonia, where Barcelona is located, you will find many dishes served with this sauce. Try the potatoes with a dollop of this sauce, and do not miss any variety of local fish served with alioli on the side.
















pic credit : oconowocc

Crema catalana.


This dessert consists of custard topped with a thick layer of caramelized sugar on top, similar to crème brûlée. Another dessert not to miss is the mel i mató, made using cheese and honey and accompanied by grilled nuts. If you want a dessert with more calories, then head to one of the many pastry shops located in the city and ask for a pastisset, a biscuit with a filling of caramelized fruit paste.



*           *           *
Related Posts Plugin for WordPress, Blogger...