|Cheesy quinoa salad|
Monday, July 21, 2014
For the longest time, I thought that the quinoa and couscous are similar, at least in the looks department. It was until recently that I finally decided to work with the seed that I realized that the old adage ‘ don’t judge a book by its cover’ is absolutely true.
Unlike the couscous pasta which is almost like a convenience food , cooking quinoa needs a little more work. For one, I do not rinse the couscous as I would with the quinoa. The quinoa also needs a much longer cooking time and after which it sprouts a chi-chi curly tail.
The quinoa makes a satisfying meal without getting me all bloated up. Perhaps it has to do with the mild crunch, which makes me slow down so that I can enjoy every spoonful of it.
To make fluffy quinoa salad, keep the ratio of water to quinoa at 1.5:1. This ratio retains the seedy crunch without getting it to mushy. It is like tofu and takes on the taste of its accompanying ingredients, so I pair it with at most 2 strong tasting ingredients to keep the taste simple. So far, it has either been roasted garlic and ham or sundried tomato and bacon. However, the cook is king and there is no reason to experiment with many other combinations for a killer recipe.
1 cup quinoa.
1.5 cup of water
pinch of salt
1 Tbsp olive oil
1 tsp roasted garlic
1/2 cup corn kernels
1/2 cup diced smoked ham
1/2 cup toasted pine nuts
handful of grated cheese
Place quinoa on a fine sieve and rinse using running water .
Add water, salt and oil.
Cook , uncovered, until it boils.
Cover and cook on medium heat for 15 minutes.
Leave it to rest for another 15 minutes.
Add chopped ingredients of your choice and stir in, using a fork or chopstick.
Saturday, July 12, 2014
I caught this dish from the culinary inspiring Korean show called ‘ King of Food’. This show is timely because I have lately been so uninspired in the kitchen. The dish takes a bit of work but the effort is all worth it. If all things fail, it is at least elegant looking and makes an impression when guests come over.
10 slivers of beef
10 stalks of mustard green with flowers or kale with flowers
To prepare the meat, line up beef and drizzle with thin layer of bulgolgi marinade or any of your favorite seasoning.
Chill meat while preparing the kale.
Use a vegetable peeler and shave off the tough, fibrous part of the kale.
Blanch in boiling, salted water , thickest part for 1 minute followed by the leaves, 10 seconds.
Drip dry and leave to cool.
Wrap the beef over the stalk of the kale.
In a hot pan, heat olive oil.
Sear the wrapped vegetable.
Pour in one cup of broth over the vegetables.
Cover and leave to cook, 1 minute.
Serve immediately. Garnish with sesame seeds and oil if desired.
Friday, June 27, 2014
I can never say I know it all because there is always something to learn even if it is something I have done all my life.
I thought I knew all about making tang yuan until I stumbled upon this. It uses the same glutinous rice flour all right but the secret is in the temperature of the water used.
It seems that partially cooking the flour and then kneading the daylight out of it gives new life to the same old glutinous rice ball. Thereafter, boil it in a pot of pandan scented pot of boiling water until it floats. Give it another 2 minutes for its center to cook before serving it with your favorite red bean soup for a down-Chinatown-memory-lane snack.
Freeze excess already rolled balls. To cook, do not thaw. Simply put it in boiling water as you would for the fresh ones but allow for another minute or two ( depending on size ) so that the center is thoroughly cooked.
Makes 30 small balls.
Adapted from here.
A: 50g glutionous rice flour, ½ cup hot water
B: 50g glutinous rice flour, ¼ cup tap water
1 drop of coloring ( optional )
In a mixing bowl, add hot water to 50g of flour to cook the flour.
Stir with a fork to form a shaggy mass.
Add the remaining 50g flour.
Knead the flour into the cooked flour. Drizzle the reserved tap water by the spoonful and knead the dough until it is no longer sticky, about 5-10 minutes. Depending on humidity, you may need ¼ cup of water or less.
Add coloring if required.
Knead for 5 more minutes. Roll out into a rope.
Pinch enough dough to roll out marble sized balls.
Cook the balls in boiling water, flavored with pandan leaves. I cooked them in an already boiling vat of red bean soup, 3-5 minutes.
Tuesday, June 24, 2014
|More than one dish meal. It's a one waffle meal.|
2 cups plain flour
½ cup of toasted soy okara ( omit if not available )
2 tsp baking powder
Heat up the waffle iron. Lightly oil cooking surface.
Add contents of bowl A to bowl B.
Stir to mix. Add cheese. Stir again.
Divide batter to 12 portions.
Ladle 1 portion to each side of the waffle iron. If your waffle surface is small, subdivide the portion.
Place a slice of ham on the batter.
Close the iron gently and cook according to iron instructions.
Eat waffle fresh and be relieved that for the first time, the contents of the sandwich does not slip out of the bread with each bite.
Thursday, June 12, 2014
|Never try, never know - the spread is seriously addictive !|
I have never been a fan of Lotus caramelized biscuit. Individually wrapped with no eye catching wrapper, I regarded it as one of the most uninteresting biscuit. It is soft for dipping in coffee and too small to be a satisfying snack.
That is, until I ate it in its spread form. Compared to peanut butter, this spread is a different ball game altogether!
During the June break, my niece carted from London jars of Lotus biscuit spread to be given as gifts. The spread has many overtones and nay, there is no lotus whatsoever in it. I love it on crackers, toast and when I did not have enough of it, in cakes as well. Goodness, I could have used it as frosting even!
Each glass jar weighs 500g so I appreciate the kid’s effort to bring in those bottles. Perhaps, it is time to consider making a trip up to the UK and see what else is in store. A holiday in the name of biscuit spread – how about that ?
( latest note : Cold Storage sells limited stocks of this under the Biscoff brand, priced at around $10 )
Makes a 9 inch cake.
Grease, flour 9 inch springform pan with removable base.
Mix these and set aside :
2.5 cups cake flour
2 t baking powder
1 t soda
½ t salt
Whisk in this order, 1 item at a time.
½ cup lotus
85 g butter
1 cup brown sugar. Whisk 5 minutes.
3 eggs, add one at a time.
1 cup buttermilk
Whisk A to B, in 3 portions, low speed until just combined.
Pour the batter to prepared tin. Bake 180C for 35 min.