Showing posts with label Lemongrass. Show all posts
Showing posts with label Lemongrass. Show all posts

Tuesday, 18 November 2014

WORLDFOODS International Fusion Recipe Swap Challenge

Fusion Thai Food using WORDFOODS Sauces and Marinade
These days there are a lot of fusion cuisines blooming up with fresh ideas waiting to be discovered. And with the variety of ready-made sauces and marinades which available in most supermarkets also make it stress less to prepare International cuisines such as Moroccan Chicken, Thai Tom Yum Soup, Singapore Fried Noodles and etc. In this write-up I would like to thank WORDFOODS for organising such International Fusion Recipe Swap Challenge to try out their products and as well as sharing (guest post) our recipes with another “penpal” from the other part of the world (my “penpal” is Anita-Clare & Caro from Lover Of Flavours in the UK).

Wednesday, 30 July 2014

[3 recipes] Thai-style Steamed Pomfret, Seafood Tom Yum and Thai Basil Minced Pork

Seafood Tom Yum and Thai Basil Minced Pork
Most of us who loves Thai cuisine are usually fans of spicy and sour food. And in Thailand, Tom Yum Talay (hot and spicy seafood soup) is known for its health benefits and is often equivalent to the chicken noodle soup which we used to have it when we are not feeling well. Moreover this delicious one pot soup is also pretty easy to make once you have all the necessary ingredients.

In this post, I would be sharing 3 common homecook Thai dishes which you can easily prepare them at home with ingredients that are available from leading supermarkets or Thai grocery stalls.  

Monday, 12 August 2013

[Recipe] Lime And Chilli Roasted Snapper

Although I do enjoy both baking and cooking as a hobby as well as a way to express my love for my family through food. But there are also days where I am on my down-side with no inspirations or mood to do anything. Moreover I just don't feel like spending more than an hour to prepare a meal with 2 dishes and a soup with lot of washing to be done, so the easier way is to settle for a quick one dish meal.


LIME AND CHILLI ROASTED SNAPPER


Last two weeks due to long weekend holidays (Hari Raya and Singapore National Day) plus I was busying with some bakes (durian hokkaido chiffon and durian butter cakes),  I decided to make good use of the oven since it had already being warm up after the bakes. So instead of using the usual steaming  method to prepare the fish, what I did was,  place the prepared fish into the oven and baked till it was cooked. Surprisingly the baked fish taste so juicy and yummy just like using steaming method too. 

(Serves: 2   | Preparation: 10 minutes  | Cooking: 20 minutes)

Ingredients:
  • *1 Whole Snapper (800g - 1kg), clean
  • 5g Fresh Ginger, sliced thinly
  • 2 Cloves Garlic, sliced thinly
  • 4 - 6 fresh Kaffir Lime Leaves, shredded
  • 2 Stalks Lemongrass, lightly pound and cut into sections
  • 8 Cherry Tomato, halves
  • *1 Long Red Chilli, sliced thinly
  • 1/2 Cup loosely packed Coriander Leaves
  • Some Peanut / Cooking Oil

  • Lime And Chilli Dressing
  • 2 Tablespoons Thai Sweet Chilli Sauce
  • 1.5 Tablespoons Thai Fish Sauce
  • 2 Tablespoons Lime Juice
  • 1 Teaspoon Peanut Oil
Note:-
* Instead use 2 x 500g Plate Size Snapper
* For spicy version use 2 bird eye chillies instead

Method:-
1. Preheat oven to 220°C (Degrees Celsius) and layer baking tray with foil and baking paper.

2. Rinse the fish thoroughly and pat dry with kitchen paper towel. Stuff a mixture of ginger, garlic, lime leave, lemongrass and chilli in the fish cavity.

3. Rub fish all over with oil and place it in oiled and lined baking tray, scatter reminding ginger, chilli, lemongrass, garlic, lime leaves and cherry tomato over it.

4. Roast, uncovered for 15 - 20 minutes or until cooked through. Meanwhile, prepare lime and chilli dressing by mixing the ingredients together.

5. When the fish is done, drizzle dressing over it, sprinkle with coriander leaves and serve with steamed rice.


Have a great Monday everyone!!!!

Wednesday, 30 January 2013

{5 New Recipes} Pre Chinese New Year Dinner Gathering

Last Saturday evening, a few of us get together to have an early Chinese New Year dinner over at my place. Although this was not the first time I prepared food for such as big group of friends other than my family,  I am still very nervous and a bit stress up with planning the dishes as well as preparations.

Thanks to Jacob and Shiting who initiate to help up with the Yusheng as well as preparing the ingredients for the dishes in order to put this dinner together. I hope everyone enjoys the meal and I apologize if the dishes are not up to expectations due to my clumsy hands and mind in the kitchen :)

Wednesday, 15 August 2012

Lemongrass And Zespri Kiwifruit Konnyaku Jelly


When you do a goggle search on "lemongrass jelly recipe" you will see a long list of choice to pick and experience on. Through the list, my favourite pick comes from Shirley's site at @Køkken (recipe), she shares a very easy recipe using "gelatine powder" instead of the Konnyaku Premix that I used which is not common in some countries. So for those who cannot get hold of the premix like what I used, perhaps you would like to try using Shirley's recipe if you are interested to make some.


LEMONGRASS AND KIWIFRUIT JELLY



I am sure you remember this cute Pooh shaped Lemongrass Jelly which I have shared from my previous post on Kiwi-licious Feast. I purposely made some using my boy's favourite "Winne The Pooh" shaped mould in order to make the jelly appealing to him in sight in order for him to try. So for mum who finds it difficult to get your picky eater into trying new food, perhaps make something with interesting characters they like will help. (for more kids meal ideas, read HERE)

Here I have simplify the steps and ingredients by using Konnyaku Premix Jelly Powder to make this refreshing jelly and you can add in some fruits such as kiwifruits, aloe vera, mini grapes and etc to enhance the flavour.


(Serves: 4-6 |   Preparation: 20 minutes   |  Chilling: 1 hour)

Ingredients:
1 Each of Zespri® Gold and Green Kiwifruits, cut into small cubes
6 - 8 Stalks of Lemongrass, halved and bruised
2 Knots of Pandan Leaves
1.5 Litres Water
1 Packet of Konnyaku Premix Jelly Powder


Method:-
1. Bring 1.5 litres of water to boil, add in lemongrass and pandan leaves, simmer the mixture for about 15 minutes on low heat. 

2.When done, switch off the heat, measure 1250ml of the lemongrass water (you can leave a few stalks of the lemongrass in it) and set aside to cool to room temperature.

3. Next stir in Konnyaku premix jelly powder into the cool lemongrass water, bring it to boil again on medium heat.

4. Remove from heat, stir till bubbles dissipate.


5. Half filled the jelly mould, topped with some chopped kiwifruits and filled it to the rim of the mould.

6. Cool to room temperature and keep refrigerate.

Personally I love the taste and fragrant of this lemongrass jelly because of it's light and refreshing taste. And for more creative way of making your jelly, you can add in canned fruits such as longan, fruit cocktails and served with ice cubes, or just served it as in it with more fresh cut fruits or etc. I am sure this will make a great party dessert too!



KIWIFRUIT CHIFFON CAKE
(Upcoming Post)


Time flies, tomorrow is the last day of the "Zespri® 14 days Daily Scoop of Amazing Challenge (#14daysofZespri)" and to mark off the finale of this challenge I would be sharing my last experiment using Zespri® Kiwifruit to bake a "Kiwifruit Chiffon Cake". For a challenge I have used fresh Kiwifruit Puree instead of the usual kiwifruit jam recipe shown online. So if you are interested, stay tune for the recipe tomorrow!

Monday, 13 August 2012

{Zespri Kiwifruits Feast} Apple, Kiwifruit Mint Smoothie, Baked Drumlets With Kiwifruit, Spicy Penne with Salmon and Kiwifruit plus Lemongrass Jelly with Kiwifruits


I am sure those of you who has being following my threads on the various social media platforms (such as facebook, twitter and instagram) would have been seeing me updating a lot of "kiwifruits" related posts for the past one week. (so sorry if I have "spam" some of your timelines :p ) As you have read from my previous post(s), this year I am taking up the "Zespri® 14 days Daily Scoop of Amazing Challenge (#14daysofZespri)" to test out how creative I can work with these "fuzzy brown fruits" to incorporate them into our daily diet.

So over the past weekend, I have come out with a 4 Course Kiwi-licious Menu starting with:- Apple, Kiwifruit And Mint Smoothie, Baked Drumlets With Kiwifruit And Mint, Spicy Penne With Salmon And Kiwifruit follow by a refreshing Lemongrass Kiwifruits Konnyaku Jelly for dessert. In this post, I would be sharing the first 3 recipes whereas for the Lemongrass Jelly it would be featured in another post.


APPLE, KIWIFRUIT AND MINT SMOOTHIE



Last Saturday, to start off our Kiwifruit Feast, we had this refreshing "Apple, Kiwifruit And Mint Smoothie" before meal. And in order to enjoy a glass of icy cold smoothie without adding ice to dilute the taste of the drinks, I used Frozen Kiwifruits. After blending all the ingredients together, the texture is quiet similar to those ice blended beverages but with thicker flavour!


(Serves: 2     | Preparation: 5 minutes )

Ingredients:
2 Frozen Zespri® Green Kiwifruits, cut into quarters
2 Green Apples, cut int cubes
Handful of Mint Leaves, roughly chopped
1 Stall of Lemongrass, cut half and lightly bruised
1/2 Tablespoon of Honey, optional

Method:-
1. In a blender, combined green apple, kiwifruits, mint leaves and honey (if adding) together and blend till smooth.

2. Pour into 2 serving glasses and garnish with lemongrass to act as stirrer as well as to enhance the flavour.

ALTERNATIVELY:-
3. You can half filled the glasses with Kiwifruit Smoothie and top it up with either sparking water or cream soda for a refreshing summer night drinks.



BAKED DRUMLETS WITH KIWIFRUIT AND MINT



Next for appetizer I have prepared this "Baked Drumlets with Kiwifruit and Mint".  I am sure most of you have tried Honey Baked Chicken, Lemon Chicken, Rosemary Chicken and etc. But have you tried Kiwifruit Chicken before? Here I am challenging myself to a new recipe using kiwifruit as a marinade and dressing for this dish.  And surprising, it turns out quiet well and the meat is super tender and juicy due to the natural tenderizer in kiwifruits.


(Serves: 2    | Preparation: 15 minutes     | Cooking: 30 minutes)

Ingredients:
1 Zespri® Green Kiwifruit, cut into halved
6 Chicken Drumlets
1 Teaspoon Light Soy Sauce
1/2 Teaspoon Cooking Wine
Dash of Sesame Oil
1/2 Teaspoon Honey
1 Tablespoon Chopped Mint Leaves
Some Freshly Ground Black Pepper


Method:-
1. Trim the bone end of each chicken drumlets, remove skin around the bone and push the down the flesh to the head of the drumlet to form a cluster.

2. Marinate the drumlets with honey, half kiwifruit (mashed it with a fork till paste form), light soy sauce, cooking wine, sesame oil, pepper and mint in the fridge for about 15 - 30 minutes. (do not marinate for more than an hour as kiwifruit juice might over tenderizer the chicken meat)

3. Line baking tray with baking paper or aluminum foil, arrange marinated chicken drumlets (remove from the fridge 5 - 10 minuets before cooking) on it and bake in oven toaster for about 30 minutes (flipping the drumlets two to three time during cooking to even the brown colours).

ALTERNATIVELY:-
~ Bake in a preheated 200° Celsius(400 degrees Fahrenheit) oven for about 30  minutes or till cooked through.

If this set of Kiwifruit beverage and finger food are on a cafe menu, will you order :)


SPICY PENNE WITH SALMON AND KIWIFRUIT



Last year's for my Zespri Kiwifruit main course, I did a "Pan-fry Salmon with Green Kiwifruit" that was served with a vinaigrette dressing. Whereas for this year, I decided to cook Penne which is sort of like a salad that is toss chillies oil with salmon chunks and kiwifruit which makes it similar to Aglio Olio.

For this dish, each mouthful that you taste will be a different experience ranging between spicy, sour, sweet, fragrant and cheesy (if crumbled cheese is added) due to the ingredients used.  For us, this is a very interesting experience.


(Serves: | Preparation: 5 minutes    | Cooking: 10 minutes)

Ingredients:
2 Zespri® Green Kiwifruits, cut into wedges
180g Penne Pasta
200g Salmon Fillet, cut into thick chunk
1 Tablespoon Olive Oil
2 - 3 Fresh Small Red Chillies, finely chopped
2 Cloves Garlic, finely chopped
Rind of 1 Lemon
1/2 Tablespoon Dried Parsley OR
1 Tablespoon Finely Chopped Fresh Parsley
Freshly Ground Black Pepper and Salt to Taste
Some Crumbled Cheddar Cheese, optional


Method:-
1. Cook pasta in large saucepan of boiling water until tender; drain.

2. Meanwhile, heat oil in large frying pan; cook salmon, chilli and garlic, stirring until salmon chunks are just cooked through.

3. Remove salmon from heat and stir in parsley and lemon rind for 10 seconds till fragrant.

4. Combine pasta with salmon and kiwi mixture into the pan, give it a good toss in the pan for 10 seconds, season with freshly ground pepper and salt to taste.



LEMONGRASS KIWIFRUIT KONNYAKU JELLY
(Upcoming Post)


For dessert I made this light and aromatic Lemongrass And Kiwifruit Konnyaku Jelly which was inspired from one of the dessert that I had during Chinese New Year dinner. So I thought maybe I could combined two of my favourite ingredients into one simple dessert to ease the recent heat waves. And as you can see from the photo above, there is also a  "Winnie The Pooh" shape jelly at one corner, so if you are keen to try this 10 minutes jelly, do stay tune for the up coming recipe soon.

Till then for more interesting recipes using Kiwifruit, you can visit Zespri's website @ http://www.zespri.com.sg/


Photo Credits: Zespri®
Lastly just for a quick note which I think I have mentioned in my previous post(s) too. Kiwifruit actually has 5 times the nutrition of apples and also more essential nutrients than 27 other popular fruits such as oranges and banana. I have included a Fun comparison chart above for your quick reference.

Tuesday, 3 July 2012

Grilled Chicken With Lemongrass and Basil Leaves


Here is another quick and easy Happy Call Pan (HCP) dish which is inspired by one of my friend, Jaiyi through her instagram photo(HERE). We all loved this "Grilled Chicken with Lemongrass And Basil Leave" where the chicken meat is so tender and infused with the unique aroma of the lemongrass and Thai basil. But if you can't get hold of Thai Basil, free feel to replace it with Parsley which is originally used in Jaiyi's recipe.


GRILLED CHICKEN WITH LEMONGRASS AND BASIL LEAVES



As for those who don't have a HCP, you can always bake this dish using an Oven which you might perhaps need to roast it for a longer timing in order to get it cook. Or if you prefer easy cooking, you can also replace whole chicken with parts such as mid-joint, drumsticks or etc depending on your preference too.


(Serves: 4   | Preparation: 10 minutes   |  Marinate: 2 hours  |  Cooking: 30 - 35 minutes)

Ingredients:
1 Chicken (1.2kg), portion into halved without cutting through
2 Stalks Of Lemongrass, lightly pound and sliced
1/2 Tablespoon of Black Peppercorns, crashed
1 Teaspoon Salt
1 Tablespoon Oyster Sauce
3/4 Tablespoon Dark Soy Sauce
3 Tablespoon Cooking Wine (Hua Diao Jiu)
Handful of Thai Bail, roughly chopped
3 Stalks Lemongrass, cut into sections

Method:-
1. Clean and rinse the chicken, pat dry with kitchen paper towel and rub the salt all over the chicken together with the mixture of oyster sauce, dark soy sauce and cooking wine.

2. Next stuff 3/4 of the lemongrass and basil mixture in the chicken cavity(refer to the photo above) and tie it up using a baking string(you can find it in daiso or baking shop).

3. Sprinkler some crashed black peppercorns on the chicken and top with remaining lemongrass mixture. Marinate the chicken in the fridge for at least 2 hours or overnight to get the flavour through the meat.

4. Place extra lemongrass and chicken (remove the string and lay it flat, skin side up) in the Happy Call Pan (HCP), cook over medium heat (LOCK) for about 15 minutes, flip the pan over and cook for another 10 - 12 minutes.

5. Flip the pan back. Unlock and cook for another 8 - 10 minutes to get a nice golden crispy outer skin. (total cooking time might varies depending on the size of the chicken)

So if you or your family loves chicken dishes, this might be something quick and easy which you would like to consider whipping up over the weekend and share some family time by having simple homecook dishes together.

Tuesday, 19 June 2012

Tom Yum Talay (Hot And Sour Seafood Soup)


Have being craving for Clear Tom Yum Soup ever since my cruise trip back from Phuket where we had an enjoyable authentic Thai dishes for lunch over at Surin Beach (will share more on my Phuket trip in upcoming post soon). Initially I bought a packet of tom yum "seasoning" from Phuket which I wanted to try but after seeking some advice from Amy (Mothering Corner), I decided to try out her recipe using fresh ingredients instead of instant tom yum paste or seasoning.

Thursday, 9 February 2012

Thai Green Curry Roast Chicken

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The quickest way to enjoy a bowl of comfort curry dish at home is by using curry paste that is easily available at major supermarkets. In Singapore there are many different types of curry pastes ranging from Chinese(Singapore curry, nonya curry), Malay(rendang, kari ayam), Indian(fish curry), to international choice of Japanese, Thai and etc.

Here we are using Thai Green Curry paste which is best with chicken(recipe HERE), pork or seafood whereas Thai Red Curry works best with beef, lamb or oily fish such as salmon.

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Latest Kitchen Updates @ Cuisine Paradise


Click on the above photos or HERE for more kitchen pantry ideas.