Monthly Archives: August 2012

Chicken Soup

I love soup. It must be a Chinese thing, or my Mum’s thing that i grew up to want to drink soup. My Mum will insist on making a huge pot of slow simmered soup whenever she cooks dinner. A meal is never complete until the soup is served and devoured.

And who wouldn’t like the all comforting chicken soup. Its something I always crave for when sick or when the weather turns cold/rainy (since our weather here in Singapore never really turns cold)

Chicken Soup

Asking zzz to prepare soup is usually a meal itself. It’s always more than pouring all it he ingredients into the pot ad wait for it to boil. zzz will make sure there is absolutely no scum I’m the soup, the meat is tender and the soup intense with the sweetness of the vegetables. I do agree that it’s tasty though, the efforts made to check on the soup is worth it!

Recipe for 2

1 chicken. Portion out the drumsticks, thighs and wings and save for another use. Skin the remaining chicken and trim away all excess fats.
1 medium onion, sliced into quarters
1 medium carrot, roughly chopped
1 small carrot, finely diced
1 stalk of celery, roughly chopped
1 stalk of celery, finely diced
2 small potatoes, finely diced
fresh or dried tarragon
a small bunch of coriander
50 grams of macaroni or other short pasta

In a medium pot, fill about 2 litres of water, add onions, roughly chopped carrot and celery and chicken. Bring to boil and reduce to a simmer. Skim away any foam that surfaces. After simmering for about 25 minutes, removed chicken. Remove from heat, strain and discard the vegetables. Keep about 1.5 cups of stock and save for another use.
Return the rest of the stock to the pot and bring to boil. Add the finely diced vegetables, tarragon and coriander stalks. Remove the (breast) meat from the bones and put the bone back into the pot. Reduce to a simmer and cook for 15 minutes. Add macaroni and cook for 6-8 minutes. Meanwhile tear breast meat into bite size chunks. Remove the bones and return chicken meat into the pot in the last minute just to heat it up. Season and serve steaming hot.

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Fish, fish, fish

We had so much fish frozen up zzz was racking his brains for new fish recipes every weekend. All fishes conquered. Check out what he did below.

Jamie Oliver’s fish pie

Salmon rosti with strawberry greek yogurt

Fish taco

Ginger, spring onion and garoupa stir fry

Fish pasta

Recipes (each recipe serves 2):

Jamie Oliver’s fish pie

Adapted from http://www.jamieoliver.com/recipes/fish-recipes/fish-pie

500 g potatoes, peeled and roughly chopped
1 small carrot, grated
1 stick celery, grated
100g good cheddar cheese, grated
juice and zest of 1 lemon
1 bunch of coriander (chinese parsley), finely chopped
300 g fish, boned and diced (a mix of salmon and garoupa used here)
4 large scallops, diced

Preheat oven at 200 deg C. Boil potatoes in water for around 10 minutes of until soft.

In an mixing bowl, combine all ingredients except potatoes and mix well. Season with salt, pepper and olive oil. Pour into an earthen or glass baking dish.

Drain and mash the potatoes. Drizzle with olive oil and season with salt and pepper. Spread evenly over the fish and vege mixture in the baking dish.

Bake for around 40 minute or until slightly crispy and golden on the top. Rest for 5 minutes and serve.

Salmon Rosti

150-200g salmon fillet, finely diced
1 shallot, finely chopped
1 bunch coriander, finely chopped
4 capers, rinsed and chopped
3 medium potatoes (about 300g), parboiled and finely julienned

Preheat oven to 200 deg C if using. Mix all ingredients in a mixing bowl and season with salt and pepper.

In a hot non-stick pan, coat with oil and add the mixture in all at once. Stir around briefly. Fill the mixture all round the pan and gently pat it down to compress slightly. Cook at medium heat for about 4-5 mins undisturbed.

Either flip the rosti to cook the top side or put the pan into the oven and turn the knob to grill (top heating element only) (my non-stick pan have a removable handle, so i removed it to prevent it from melting under the grill). Cook for another 5 mins until golden and crispy.

Serve with sour cream or greek yogurt and lemon wedges.

Fish Taco

2 Tortilla wraps
2 Roasted tomatoes, roughly chopped
300g Fish fillet
1 small red onion, finely sliced into rings
Coriander
Lemon

Preheat oven to 220 deg C and put on grill setting (top heating only).
Drizzle and rub fish with olive oil. Grill fish a few minutes on each side.
Remove fish from oven, season with salt and pepper and squeeze lemon juice over. Cut into rough chucks.
Heat the tortillas slightly and assemble the taco.

Ginger, spring onion and garoupa stir fry

1 knob of ginger, thinly sliced
6-8 spring onions, cut into 2-inch sticks
1 big red chilli, thinly sliced
300 g white fish fillet (I used tread fin), thickly sliced
Dash of light soy sauce
White pepper

In a hot wok, add cooking oil, sliced ginger, chilli and spring onion sticks. Stir fry for a minute or till fragrant. Add fish and carefully toss around. Season with soy sauce and pepper. Add a tablespoon or two of water if it is too dry. Cover the lid and steam for 30s. Taste and serve immediately

Fish pasta

2 cups vegetable stock
300 g fish (I used grouper)
4 tomatoes, skinned and seeds removed, roughly chopped
1 tablespoon tomato paste
A bunch of parsley, roughly chopped
150 g angel hair (pasta)
1/2 lemon

Poach fish in a gently simmering pan of vegetable stock until just cooked. Remove fish and set aside, reserve a quarter cup of stock and keep the rest for another use.

Bring a pot of water to boil. Flake the fish. Mix the tomato paste with the quarter cup of reserved stock. When the water starts to boil, add salt and pasta. In a hot pan, add olive oil and chopped tomatoes. Cook for 2 minutes, tossing frequently. Check on pasta, drain when it’s al dente. Add pasta into pan along with the flaked fish, and tomato paste/stock mixture. Add parsley, juice of half a lemon, season with salt and pepper and serve.

Post-confinement

I’ve been wanting to blog about my confinement meals consisting of endless fish in various forms (soup, grilled, fried, baked), soups and vegetables cooked with pounds of ginger. But since it’s really much the same, thought it’ll be more interesting to see what I had post confinement where most (not all) kinds of confinement off limits food are allowed.

Trust zzz to still have the time to cook! Thanks dear!

Clockwise from top right: Tomato chunks, cheddar squares, butter, eggs

cheese and tomato omelette

Chicken and pumpkin – ready to bake!

Baked chicken thigh and pumpkin with roasted asparagus

sausages with caramelised onions

angel hair with lumpfish roe and kombu

cheesecake with cherry compote