Memories in the Cooking

My elder boy to eat kimchi so much that we decided to make our own.  Ingredients: - 1 head of napa cabbage (more than 1.2kg), cut into small pieces  - 2 large carrots, shredded - 1 bunch of spring onions, chopped  - 2 Korean brown pears  - 10-15 cloves of garlic  - 1 piece of ginger  - 1 large onion  - 2 cups of gochugaru  - fish sauce  - 2 large tablespoon of honey  - 1/2 cup of rice flour  - 1 tablespoon of scrimp paste  - salt  Procedures:  1) Place napa cabbage into a large container. Add half a cup of salt and 4 cups of water. Soak the napa cabbage for 30 mins.   2) In a blender, add garlic, onion, ginger, pear. Blend into a paste.  3) Add the paste to a large bowl. Add gochugaru, fish sauce, scrimp paste and honey.  4) In a pan, add 2 cups of water and half a cup of  rice flour. Heat up the mixture until it becomes a sticky paste.  5) Add the rice flour paste to the gochugaru paste....

We accidentally bought some apples that my boys described as 'mushy'. The elder boy decided to make them into apple sauce for this Apple Sauce Trifle.  Ingredients: - 5 apples  - 2 tablespoons of honey  - 1 teaspoon of cinnamon powder  - instant cereal - yogurt  Procedures: 1) Slice the apples and place them in a pan. Add honey, cinnamon powder and some water. Cook until the sauce reduces and thickens.  2) In tall transparent glasses, assemble the apple sauce, yogurt and cereal in layers. Drizzle some honey on the last layer. 

This is another blanched dish with a yummy sauce. You can choose any vegetables for this dish.  Ingredients: - 1 head of iceberg lettuce  - 1 tablespoon of light soya sauce  - 1 tablespoon of oyster sauce  - 1 tablespoon of sesame oil  - fried shallots  Procedures: 1) Blanched the vegetables. 2) Prepare the sauce with light soya sauce, oyster sauce, sesame oil and fried shallots (half).  3) Mix vegetables with sauce. Top up with the other half of the fried shallots. 

This is a simple cold dish with lotus root slices.  Ingredients: - Lotus Root Slices (I bought it in sliced form)  - roasted peanuts  - parsley  - 1 tablespoon of minced garlic  - 1 tablespoon of minced ginger  - I tablespoon of sliced chili  - 1 tablespoon of sesame oil - 1 tablespoon of white vinegar  - 1 tablespoon of sugar  - 1 tablespoon of light soya sauce  Procedures: - Blanch lotus root slices until cooked.  - Prepare a sauce with minced garlic, ginger, chili, sesame oil, vinegar, sugar and light soya sauce.  - Mix lotus root slices with sauce. Top up with parsley and peanuts. 

I am experimenting with a number of poached dishes that taste different due to the unique sauces. This poached chicken with sesame sauce is very satisfying.  Ingredients:  - 5 boneless chicken thighs  - 2 tablespoons sesame sauce  - 1 tablespoon of light soya sauce  - 1 tablespoon of minced garlic - 1 tablespoon of sugar  - 1 teaspoon of salt  - 2 tablespoons of vinegar  - 4 ginger slices  - 1 stalk of spring onions - chopped parsley  - roasted peanuts  Procedures: - Poach the chicken thigh until cooked in boiling water with ginger slices, spring onions and salt.  - Chop the chicken thigh into bite-sizes  - Prepare a sauce with sesame sauce, light soya sauce, minced garlic, sugar, salt and vinegar.  - Mix chicken with the sauce.  - Top with chopped parsley and roasted peanuts.

This is a new dessert invention for National Day!  Ingredients: - 500ml of whipping cream  - 1 bottle of Kaya  - Green pandan flavored colouring - Honey  - Lotus biscuits  - Gem biscuits Procedures: 1) Whip cream until firm peaks.  2) Add Kaya and honey (according to taste)  3) Add a few drop of flavoured colouring  4) In a baking tray, line it with cling wrap. Place a layer of Lotus biscuits. Add a layer of kaya mousse. Add another layer of Lotus biscuits and another layer of kaya mousse. Place it in the freezer.  5) Place it in the fridge 2 hours before serving. Decorate with gem biscuits. 

This is a refreshing crunchy salad which will serve as a good side dish.  Ingredients: -1 bunch celery  - 2 apples  - 1 block of Feta Cheese  - 1 cup of dried cranberries  - 1 cup of chopped walnuts  - 1 bunch of mint leaves  - juice of 2 lemons  - 1 bunch of dill  - olive oil  - 1 teaspoon of minced garlic  Procedures: 1. Chop celery and apples. Place them in a salad bowl. Add cranberries and chopped walnuts.  2. Make salad dressing by mixing lemon juice with chopped dill, olive oil and minced garlic.  3. Add salad dressing and toss the salad.  4. Top up with crumbled feta cheese and mint leaves. 

This is a lamb leg recipe that is easy, fast and delicious.  Ingredients:  - Lamb Leg (Butterflied)  - 10 cloves of garlic (crushed) - 1 can of pineapple (chopped) - 3 tablespoons soya sauce - salt, Italian herbs (amount as preferred)  Procedures: 1) Marinate butterflied lamb leg with crushed garlic, chopped pineapple and soya sauce for 24 hours, in the fridge.  2) Let the lamb leg rest at room temperature.  3) Sear the lamb leg on stove. After that place it on a baking tray. Add salt, herbs and olive oil.  3) Oven roast it at 220 degree Celsius for 10 mins (fat side up first).  4) Meanwhile reduce the pineapple garlic into a sauce.  5) Turn the lamb leg over, spread the sauce on the lamb leg. Roast for another 10-15 minutes. Let the lamb leg rest for 30 mins. 

I always thought that Olive Rice is a Thai dish until I found a recipe of it in a Teochew cookbook. If it is really Teochew, then I guess it is closer to my heritage. Anyway, Olive Rice is another hassle-free rice dish for a medium-size party of around 20 people. The olive leaves is so flavourful that no additional seasoning is necessary. Ingredients: - 5 cups of rice - 3 cups of cashew nuts - 3 huge tablespoons of olive vegetables - 3 cups of raisins  - 100g of fried shallots  - 6-8 chinese sausages  - 2 slices of oil preserved fish  - fish sauce  Procedures: 1) Cook rice in rice-cooker. Place chinese sausages on top of the rice when cooking.  2) When cooked, remove the chinese sausages and slice it.  3) Add to the rice - olive leaves, fried shallots, preserved fish, cashew nuts and raisins. Mix it well.  4) Add fish sauce to taste.  5) Arrange the sliced chinese sausages on the rice. Serve.