A Simple Salad that Goes Well with Everything, Especially Cheese...

Le Monsieur's parents are in town for holidays. They arrived on Wednesday and offered to make us dinner. Just a simple dinner, they assured us when we protested. We'll see what the supermarkets here sell.

Together, they prepared a simple salad to go with the delicious cheese that they brought from France. Camembert, done just the way it should be; a creamy reblochon from the Alps and a "disappointing" comte. Ham, bread and wine from the neighbourhood Cold Storage - from Australia and New Zealand! - completed the meal.

Garden salad
Ingredients
Dressing
2 parts vinegar (all types of vinegar will work: wine, apple, balsamic,...)
4 parts extra virgin olive oil
1 part dijon mustard
salt and pepper to taste, mix with vinegar

Salad leaves, 1 standard packet
4 medium sized tomatoes, cut into 8s
1 small onion, diced
1 garlic clove, minced (optional)
1 red chili, sliced (optional)
some chives, diced (optional)

Preparation time: 10 minutes
Cooking time: None
Level of difficuty: Easy peasy

Mix the salt and pepper together with the vinegar. Stir until the salt has completely dissolved. Add the olive oil and the mustard. Mix well and set aside.

In a big salad bowl, put the other ingredients. Add the dressing just before serving. Toss well and serve immediately.

Enjoy!

Cold Tofu

This is one of my mama's speciality. It's healthy and simply to prepare, and best of all, it's perfect for the hot weather - very important criteria for a busy mother with 3 hyperactive kids. We usually had it for lunch, when the noon day heat made us cranky and restless.

The crunchy shallot bits were my favourite parts. It was a race against my brothers to be the first to scrap them off the top and spoon them into my mouth, before they soften in the sauce.

Now, it's the silky texture of the tofu that that I appreciate, and the cool taste in my mouth. It almost slows down time and calms me down after a stressful day at work.

Let's just sit back and enjoy this beautiful dish of cold fresh tofu.

Ingredients
1 block of fresh silky tofu

Garnish
Coriandar, chopped
Spring onions, finely cut
1 tablespoon of fried shallots
1 red chili, finely sliced (optional)

Sauce
1 tablespoon of dark soya sauce
Half tablespoon of sesame oil

Preparation time: 5 mins
Cooking time: None required
Level of difficulty: Easy peasy

Open the pack of tofu and drain off the liquid. Carefully transfer the tofu to a small serving plate. Mix the ingredients for the sauce and dribble over the tofu. Garnish with the herbs and fried shallot. Serve very cold.

Caprese Salad

I recently changed careers and am now working from home. So lunch can sometimes be a little hassle. In Singapore, it is so easy to walk out and buy something from the hawker center or food court, but I do not like having a heavy lunch. It makes me very unproductive in the afternoon and since I work from home, it is hard to restrain myself from naps. So, I have been trying to be healthy and making a light meal for myself. 


Like today, a refreshing caprese salad made a satisfying lunch and then its back to work!

Ingredients
1 large size tomato - I am a big fan of the Japanese tomatoes
1 mozzarella di buffalo - this ingredient is KEY, use a good one please!
Basil leaves, freshly picked or from the fresh herb section in the supermarket
Olive oil
Balsamic vinegar
Salt and Pepper


Preparation time: 7mins
Cooking time: none
Level of difficulty: Easy peasy

Wash and slice the tomato keeping a 0.5cm thickness and l

ine them up on a plate.

Slice the mozzarella di buffalo (it comes in a ball, drain the liquid and slice) and place on top of the tomatoes.

For the basil leaves, press each leaf to release its flavours before tearing them into small pieces and scatter them on top of the mozzarella.

Drizzle some olive oil on top and sprinkle some salt and pepper to taste.

I have my balsamic vinegar on the side as not everyone likes it. However, you can lightly drizzle it with the olive oil if you are a fan. Enjoy! 

Thai Calamari Salad

I have a love-hate relationship with calamari. I love the taste and tender texture of well-prepared calamari. For some strange reasons, it always evokes thoughts of the Amalfi Coast in Italy... Strange because I'm sure that I didn't have any squid when I was there. Perhaps I associate good calamari with warm fuzzy thoughts of Italy. Ahhh, Italy.... *sigh*

But I hate calamari when its texture becomes rubbery. Like microwaved calamari rings or squid that we find with fried noodles in Singapore. I can't figure out whether it is due to overcooking (my theory) or undercooking (le Monsieur's theory). Never mind, one look at the succulent white rubber band would send me shuddering for the rest of the meal. *shivers*

This Thai calamari salad has never failed me. Scoring the insides of the calamari makes the tough interior less tough and chewy. You know it's perfectly cooked when it curls up. Not too overcooked or undercooked, just well-cooked and tender - the way calamari is meant to be enjoyed.

Thai Calamari Salad - serves 2
Ingredients
2 cleaned calamari
2 japanese cucumber, sliced thinly
2 red shallots, diced finely
1 handful of coriander, cut finely
Cooking oil

Dressing sauce
1 red chili, deseeded and diced finely
1 tablespoon fish sauce
Juice of 1 green lime
1 teaspoon of sugar (optional)

Preparation time: 20 mins
Cooking time: 10 mins

Put the cucumber, shallots and coriander in a big bowl. Leave to chill in the fridge. In a small mixing bowl, mix the ingredients for the dressing sauce. If using sugar, stir until all the sugar has been dissolved. Set aside.

Open up the calamari, cut into 2 pieces. Score the inside of the calamari in a crisscross pattern. and slice into 3 cm strips.

Heat up some cooking oil in a frying pan on high heat. When hot, place the calamari, score-side down, on the pan and cook until golden and crispy on the edges. Flip over and cook until curled. Remove from heat and add into the bowl with cucumber, shallots and coriandar. Toss quickly with dressing sauce.

Serve immediately. To make it into a meal, you may serve with a bowl of steaming white rice.

Herb Marinated Steak on a bed of French Beans

 

Most people think the best steak in singapore might be at Morton's or Angus Black or even Botak Jones! But really, the best steak can sometimes be served at home. The trick is to have the freshest and best ingredients you can grab hold of. Yes, in Singapore, that can be quite challenge... Once you have your ingredients, try this! It costs less than half of what you pay in restaurants and it taste so much better. Just make sure you pour yourself a nice glass of red wine to go with the meal. 


For years, I have been buying my meat from a regular butcher. It is very important to find a good one, someone who is able to recommend you a good cut and tells you which slab of meat just flew in today. 

Ingredients - Serves 4
For the steak
4 ribeye fillets, 1 inch thick
3 stalks of fresh rosemary, crushed to release the flavours (dried is fine)
Hand full of fresh thyme, crushed to release the flavours (dried is fine)
4 garlic cloves crushed
4 tablespoons of port wine
1 tablespoons of white wine vinegar
2 tablespoons of balsamic vinegar
Splash olive oil for coating 
Salt and pepper

Preparation time: 20 mins (without marinating time of 4 hrs)

Cooking time: 15 mins
Level of difficulty: Easy peasy

Firstly, you need prepare the marinate for the meat. 

Combine the port wine, white wine vinegar and balsamic vinegar into a bowl and stir. Set aside.
Use the olive oil and coat the meat on each side. Season with salt and pepper.
In a separate container, assemble the meat with herbs and garlic. To do this, place the meats vertically into the container and stuff the herbs and garlic cloves in between the 1st and 2nd slice, the 2nd and 3rd slice and so on...
Pour the vinegar and wine mixture over the meat, cover with cling film and refrigerate for at least 4 hours.
Prepare the french beans and cook them before the meat - see  below.


Once the meat is seasoned, pour some olive oil on the griddle and heat.
When the griddle is hot, place the meats in the griddle for 2mins on each side (rare) or 3mins on each side (medium) or 4.5 mins on each side (well done).
Serve on top of the beans. 


Ingredients
For the bed of French Beans
500g of french beans, washed and tips trimmed
4 cloves of garlic, finely diced
Handful of basil leaves, chopped
6 tablespoons soy sauce
Olive oil


Add a splash of olive oil in a frying pan and heat.
Once hot, add in the garlic and stir.
When the garlic starts to brown, add the beans and basil, continue stirring for about 1min.
Add in the soy sauce and let it simmer with the beans.
Once the beans are soft, turn off heat and serve on the plate.

Aaaaaantipastiiiiiiiiii Series 3

I know I said that I would just do 2 series of antipasti... but I could not help myself. I had to share this recipe for grilled vegetables. It compliments as side dish to meats, especially beef and is very healthy. Here is something which I picked up in my latest travels to Italy, key ingredients - Olive oil, herbs, salt and pepper... So easy!

Ingredients
Selection of vegetables - I use yellow and red peppers, courgettes and portobello mushrooms
Herbs - Garlic and lots of thyme
1/4 of lemon
Olive oil
Salt and pepper


Preparation time: 15mins
Cooking time: 10mins
Level of difficulty: Easy peasy


Start by making the flavoured oil - Crush 4-5 cloves of garlic and thyme together, mix together with about 75ml of olive oil. Add salt and pepper to season.
While the oil is being infused with all the flavours, prepare the vegetable.
Cut and remove the seeds from the peppers, thinly slice the courgettes and prepare the mushrooms as in Kitchen Tip#5.
Use a brush and generously brush the flavoured oil onto the vegetables.
Heat the grill on high until it is hot.
Place the vegetable on the grill and turn only when you see the sides char a little.
Once done, squeeze the lemon juice over for a little zing!

I love grilled vegetables! And if you like a bit more seasoning to it, just add a small pinch of salt to them at the end.

Aaaaantipasti Series 1

I had a little event at home over the weekend and since it started at 3pm, I prepared some light bites for everyone to nibble on. Antipasti came into mind…

The flavours of Italy are a favourite in my kitchen and having platters of different antipasti is easy to manage for a small crowd. I will be writing a series of antipasti creations over the next 2 weeks, do have a go at them for they are absolutely divine.

Preparation time: minimal
Cooking time: none required, just whizzing in the food processor/blender
Level of difficulty: easy peasy


Tapenade
1 can of pitted black olives, drained
4 anchovies
1 clove garlic peeled
1 tablespoon lemon juice
Splash of olive oil
Good quality bread, lightly toasted (I use ciabatta)
Sour cream (optional)


Add the olives, anchovies and garlic into a food processer/blender and whizz until fine.
Pour in the lemon juice and some olive oil (a small splash) and whizz again, check if consistency is to your liking. If not, add more and repeat.
Spread on toasted bread and as an option, add a small drop of sour cream on top.

Hummus 
1 can chickpeas, drained
2 cloves garlic
2 teaspoons cumin powder
2 tablespoon lemon juice
1 teaspoon of salt
4 tablespoon of olive oil
Good quality bread, lightly toasted


Add the chickpeas, garlic and cumin into a food processer and whizz until fine.
Pour the olive oil, salt and lemon juice. Whizz again, check if consistency and taste is to your liking. If not, add more and repeat.
Spread on toasted bread.

Food on Sticks

Tomatoes, mozza and basil

Bamboo skewers, or satay sticks as they are known in Singapore, provide a quick way to prepare for a casual meal with friends. Children love the fun way to eat; for the adults, it means being able to eat without surrendering their wine glasses!

Skewers of tomato mozzarella

Cherry tomatoes - 3 per stick (get red and orange ones for colour variety)
Small mozzarella balls - 2 per stick
Basil
Satay sticks, or bamboo skewers
Olive oil
Salt and pepper to taste
Satay sticks, or bamboo skewers 

Preparation time: minimal
Cooking time: none required!
Level of difficulty: easy peasy

Skewer the ingredients in alternate sequence: tomato, basil leaf, mozzarella, basil leaf, tomato, basil leaf, mozzarella, basil leaf, tomato.
Drizzle sparingly with olive oil - better if you have basil flavoured olive oil - and sprinkle with salt and pepper for taste. Continue until the ingredients run out! Keep in the refrigerator until ready for serving.

Similarly, you can have meat on a stick too. For that, I suggest a Turkeish style kofte, minced meat, on a stick.

Kofte on Stick - serves 4-6 

800g minced beef or 1/2 beef 1/2 pork, or you can use minced lamb
2 red onions, finely diced
5 cloves of garlic, minced
Liberal use of chili powder or use chopped fresh chilis
Liberal use of cinnamon powder
Liberal use of Chinese five spice powder
Chopped flat parsley leaves (substitute with mint leaves if you're using minced lamb)
Chopped corriandar leaves
1 egg, beaten
Salt and pepper to taste
Oil for brushing
Satay sticks, or bamboo skewers
Flour or breadcrumbs (optional) 

Preparation time: 5mins
Cooking time: 30mins
Level of difficulty: easy peasy

Preheat the oven to 200 degC and soak the 12 sticks in water.
Put all the listed ingredients in a big bowl and mix well using your hands. If the mixture is too wet, you might want to add some flour or breadcrumbs. Divide the meat into 12 equal portions and shape into long sausage shapes around the sticks.
Put the meat sticks onto an oven tray that has been brushed with oil. Turn the sticks occasionally to ensure even cooking. Grill for 30 minutes or until thoroughly cooked.

Serve with cucumber yoghurt on the side.