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Now to let it cool a bit and then try it. I baked it at 350 for 70 minutes - that should have cooked all the vegetables.
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...
I love Thai salads, and so does most of my family. This salad can be made either with grilled steak cut up into thin strips thereafter, or with the roast beef bought from the supermarket. The salad ingredients - I used butterhead lettuce leaves, Japanese cucumber, cherry tomatoes - and the beef are brought to life by a complex dressing of fish sauce, sugar, limejuice blended with chillis, shallots, garlic, spring onions. Coriander leaves add the final touch.
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...
© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Long grain rice, pinto beans, a few dried hot peppers, bell pepper, onion, diced tomatoes, garlic, salt and black pepper - plus bacon.
The chicken is cooked and the potato was perfect - this was a meaty bird. I ate well and the boys got a nice plate of chicken and sweet potato. I still have enough left over for several meals.
I'd attended a French cooking class in France. This dish is partly based on what we learnt during the class but I've made it more like our food here in Singapore, largely by simplifying this a little. (there was a cream saffron sauce, and there was also lots of thyme, bay leaf, etc - I've removed those). Anyway, here's what I did:
1. In a wok, fry chopped garlic, shallots (3 of each) and 1 chopped large red chilli.
2. Add 250ml of white wine and the cleaned mussells (washed/scrubbed, rinsed, debearded) and cook for about 5-7 minutes (I think) in the covered wok.
3. Remove the mussels, add the fish (I used salmon, 4 decent sized pieces) and a handful of coriander to the pan and cover and cook for 10 minutes (or until cooked).
4. Remove the mussels from their shells.
5. Separately, cut up 2 carrots and 2 courgettes into small chunks. Boil the carrots, then add the zucchini/courgettes, till both are cooked.
6. Place the cooked fish into a shallow dish, arrange the vegetables and mussels around the fish. Pour the wine gravy from the pan over the fish/vegetables/mussels. Garnish with more coriander.
Serves 4. It's a lovely light and really tasty dish with clean clear flavours.
© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...
Yum! This is what my plate looked like for Thanksgiving. My mom is an AWESOME cook. Try not to be jealous.
This is 薄饼, something liked 春卷 or spring roll/egg roll done Hokkien style. It is an old dish passed down by my grandmother, and after so many years, and some improvements/modifications, it has become one of my mum's signature dishes. However because of the lots of efforts required in preparation of this dish, this time my aunts all lent their hands to make it a success. Thanks to all of them.
For those who do not know what it is, it's a little liked fajitas, with the thin skin made of flour. The ingredients include lettuce, fried mixed vegetables (comprising turnips, carrots, leek and fried bean curd, with added taste of deep-fried 扁鱼), bean-sprouts, sliced eggs (sometimes shredded omelette). The sauce include minced garlic, chilli and sweet sauce. These are topped with grounded peanuts. Everything will be rolled up and we are ready to eat it.