Sesame Hummus

I am such a big fan of dips! Come to think of it, dips are not what I was used to growing up in Sunny Singapore. Along with cheeses, I believed I learned “the art of eating dips” when I was in university attending late night classes. I recall that at break time, we would usually have some crackers/dips with cheese as our dinner!

The other thing about dips I like is that it seem to make everything taste better. Wanting to eat more vege sticks? Dip into some salsa or hummus. A plain wrap? Add a tsp of dip and we can call it gourmet!

Once again, I was experimenting making hummus and decided that sesame oil and sesame seeds can be used instead of the paste. I love the aroma of the hummus and it just seem to make it a tad special. Perfect for morning tea!

Sesame Hummus (Serves 4)
1 can of chick peans drained and rinsed
1 tsp of sesame oil
2 tsp of toasted sesame seed
squeeze of lemon
salt/pepper

Blitz all in the food processor. Serve with crackers and vege sticks.

Grilled Salmon with Ginger Soy Soba Noodles

I’m not sure if quick cooking this summer is a reflection of my impatience of wanting to spend less time in the kitchen or wanting to experiment making good food in the least amount of time.

I have to confess that it has been challenging managing time and cooking for the last two months. With increased responsibilities and a desire to achieve our goals suddenly meant that cooking has taken a back foot. It’s a tad scary, as cooking as always been a staple in my life (or since I decided to cook seriously!). Now however, creating a fitter me seem to be the focus.

Have you ever let anything distract you from cooking?

I am very fond of this dish as it is incredibly quick to do but so delish. The noodles in particular tasted better the next day. I am pretty sure I adapted this from reading Donna Hay and possibly even Taste app. I have changed a few things of course like more chill, more soy and added toasted sesame seeds when grilling the salmon.

I have in my hurry, overcooked my salmon- usually it’s light pink in the middle. Nevertheless, I think the noodles are the winner. I think it’s something I will bring to a pot luck,gathering or serve in a bbq party setting.

Grilled Salmon with Ginger Soy Soba Noodles (Serves 4)
4 slices of fresh salmon
1 packet of Soba noodles
Shredded carrot- I used 1
1 red capsicum sliced finely
1 bunch of brocallini

Dressing
1/3 cup of soy sauce
2 chii padi
knob of fresh grated ginger
1 tsp of garlic
2 tablespoons of miring
1/2 tsp of sugar

Grilled Salmon with a little oil. Cook till pink in the middle. Set aside and sprinkle sesame seeds on top. Mean while cook noodles using packet directions. When the water is boiling, quickly add brocallini.

Shake dressing in a jar. Toss warm drained noodles/carrots/capsicum/brocallini with dressing. Serve with Salmon on top.

Tau Suan

Back in Singapore, I have not been a big fan of hot desserts. I wouldn’t call Tau Suan- or split mung bean sweet soup my favourite either. But weird things happen to tastebuds when you miss home and this is one of them.

I spotted Cuisine Paradise lovely break down of the recipe on her blog and decided to try the stir fried method. It was spot on. The way I remember it, the way I like it. Best of all, I found some fried dough in a neighbourhood grocery shop- a win! They sell it in a big bag though so the rest of the packet is still in the freezer. I would love to have some rice congee with it one day!

But back to the Tau Suan. It was much simpler than what I thought it would be. Soaking it and then frying it makes it quicker I presume. I didn’t bother to boil water with pandan leaves because they come in frozen packets here and by the time I defrost them, it doesn’t have any flavour. I wouldn’t want to add any pandan essence to this either-that would be very weird! So we made do with just sugar and water.

After we had our first bowls, silly me forgot to turn off the stove fire (I had it on very low) and the delicious desert turned… into mung bean paste! argh! needless to say, I need to make another batch when the weather cools down a little.

Tau Suan (recipe adapted from Cuisine Paradise)
100 grams split mung bean
1 lyre of water
1 tablespoon of caster sugar
sugar to taste
1 pair of fried fritter

To thicken
1/2 tsp of potato or water chestnut flour mix with 100 ml of water

Soak Mung beans for 10 minutes. It should expand. Drain.

Then fry mung bean in a sauce pan with the sugar. It should be fragrant and caramelised. Turn off heat. Set aside

In another pot, boil 1 litre of water. place mung beans in. Simmer for around 5-10 minutes. Taste and add sugar if required.

Then lower heat and stir in potato/chestnut flour/water mixture to thicken it. Serve with tau suan into bowls with fried fritters.

Smoked Salmon and Mushroom Frittata

I’m not sure if you are as egg crazy as I am. I have recently discovered eggs to be one of the most nutritious food. Also, the protein in egg white resembles our protein we need in our bodies- hence it also helps in repairs in our cells and muscle tissues.

The other thing I like is that it is a all in one oven dish. The kind you shove it in the oven and forget about for the next 20 minutes and then dinner is done. That kind of perfect.

The picture isn’t that pretty, and really, it’s not the real frittata. I was so short of time that I didn’t even set the eggs on top of the stove. I just baked it.

I added in smoked salmon and mushrooms in it. Paired with a green salad. It’s a quick dinner in the making. And if you are looking for something to make for your love ones… this could be it! 😉

Smoked Salmon and Mushroom Frittata (serves 4)
200 grams smoked salmon
8 eggs
1/4 cup of soy or rice milk
salt/pepper
4-5 field or button mushrooms chopped
1 tomato slice

Arrange mushrooms and tomatoes in a oven proof pan. Then arrange smoked salmon. Whisk eggs with milk and seasoning. Pour over veges and smoked salmon and bake in 200C oven for 20-25 minutes till eggs are set!

Happy Valentine’s Day!

Pork and Pear Pecan Salad

I did promise you heaps of salads this summer didn’t I? I do not think I have EVER ate so much salads before. But with our change of schedule and focus on our health and future, it just seems so right to do. Not only that, I am starting to enjoy the 5-10 minutes on the stove grilling a meat and then assembling veges together.

I am slowly learning how to vary these salads though. Not just grilled chicken on veges. Turns out that pork pairs very well with pear just as well with apple. The sweetness of pear, and texture of pork- yum yum.

Best of all, did I mention it takes like 15 minutes altogether?

Pork and Pear Pecan Salad (serves 4)
4 pieces of pork loin chops
1 tablespoon of olive oil
sprinkle of chill and turmeric
1 pear sliced
5-6 cups of salad leaves
cherry tomatoes or 2 large tomatoes sliced
1 avocado chopped
handful of pecan nuts
2 green chili pad chopped
2 tablespoon of soy sauce

Marinate pork with oil, and spices. Grill both sides once for around 3-5 minutes. Cool and sliced. wash all salad, assemble, and place slices of pork on it. Mix soy with chill. Then sprinkle on pork slices.

Thai Inspired Chicken Broth Noodle Soup

So there are times when I still crave for a good bowl of noodles- even if Perth is going through hot hot hot weather. I still enjoy light meals like this, quick to do and relatively healthy. It’s what hubby and I enjoy, just sitting in front of the tele, on Saturday night..sometimes talking about our future, our goals.. or sometimes just watching episodes of shows.

Then, there is that comfortable quietness that we enjoy. You know, the type where we slurp the noodles, but he read his newspapers, and I serve the net for just a few minutes. Then the reconnection happen. They, hey check this out- look at this article on line, or would you believe this happened?

Or perhaps the satisfaction that he turned around and just thanked me. And say “I enjoyed this.”

and I’m happy.

Thai Inspired Chicken Broth Noodle Soup (serves 2)
500 ml chicken stock
1 red chill padi chopped
2 tablespoon of fish sauce
slivers of ginger
1/4 cup of coconut milk
1 tsp brown sugar
1 chicken breast sliced thinly
100-200 grams of rice vermicelli (soaked in hot water and drained)
3-4 cups of any veges- I used sprouts, shredded carrot and bak choy

few sprigs of spring onions chopped

Boil stock with chill, ginger and fish sauce. Once it boils, add sugar. Taste. Then cook chicken first then veges in it. Add coconut milk in the last few minutes.

Separate noodles in bowls. Ladle soup and chicken. Sprinkle spring onions. Serve.

Feta and Mint Waffles

So they say that breakfast is the most important meal. It provides nutrition to fire up the body and to be ready for the day.

In our household, breakfast holds more meaning than just nutrition. It is the time that hubby and I check in to make sure that we are aware of what our day plans look like.

Most mornings, we have oat porridge, muesli or soft boiled eggs. they are quick and no fuss. On some occasions though, I attempt to make him a savoury breakfast or make use of the waffle iron all the way from germany!) that we were given as a wedding gift some years back. We think breakfasts are a important part of our relationship because we try to connect before we go on our separate ways. Hence, if I do have a chance to make a proper cooked breakfast, we try to take time to slow down and enjoy it.

You know I love my waffles-but they are usually sweet. Like my banana oat waffles with sesame walnuts, or adapted version of cranberry waffles. This time round, I decided to go savoury, and added feta cheese and mint to it. I do think however, that cream cheese would do the job just as good.

I still love this recipe, so I just made some changes to it. I like the touch of salty feta and hit of mint as I bite into it. While I was making them, I was thinking about making a bacon and cheese version- wonder how that will turn out.

I do find waffles quite filling as we ended up again… not having lunch! Ah, must be the prolonged conversations plus slow eating that does the trick.

Feta and Mint Waffles (makes 5)
1egg
1 cup of soy milk
1/2 cup plain flour
1/4 cup of instant oats
2 tsp of baking powder
50 grams of crumbed feta
1 stalk of mint- leaves tore and added to batter 1 tablespoon of honey 
1/4 tsp salt 
1 tablespoon of brown sugar 
1 tablespoon of oil


Whisk eggs,feta, mint leaves oil, honey and milk together. In a dry bowl, combine flour, oats, baking powder,  and sugar. Fold wet into dry. Preheat waffle iron. Spoon, cook, wait for the beep, cook and EAT! eat with a good cup of coffee and conversation. 

3 Cups Chicken

I have read so much about 3 cups chicken from various bloggers that I thought I just have to give it a go. I think I have always thought of this as soya sauce chicken rather than 3 cups chicken, but personally I like this recipe better- the measurements somehow balance the flavours.

I didn’t add 3 cups of everything, because well.. I’m not cooking for a whole house whole of people! I read some articles that said this recipe actually comes from Taiwan. Again, isn’t it intriguing that everywhere seem to have a variation of this recipe but really it’s Taiwanese? haha.

I didn’t have any spring onions and had some chives instead. Certainly this is a easy home cooked chinese meal!

3 Cups Chicken (Serves 4)
600 grams of chicken legs
10 chinese mushrooms hydrated with warm water
2-3 tablespoon of soy sauce
2 tablespoon of sesame oil
2-3 tablespoon of hua tiao jiu
1 tablespoon of garlic
ginger sliced- a small knob
small bunch of chinese chives
around 1 cup of water

Saute garlic and ginger. Brown chicken and add in sesame oil, soy and chinese cooking wine. Simmer. Add water if too dry. I cooked it for around 20 minutes. Adding chinese chives and seasoning at the end. Serve with rice. Tastes better then next day!