Ayam Tim (Pickled Mustard Greens & Chicken Soup)

Savoury, sweet, sour with a hint of spice and it’s snowballing flavour makes this soup one of the few tastiest simple soup to make. This dish is a derived version from the traditional nyonya ‘Itik Tim’ made using duck instead of chicken. If you are able to buy duck where you are, I suggest cooking with it as it gives a deeper flavour. Otherwise, the next best option will be chicken. 

This soup has converted someone who does not like soup to now, love it!

Ayam Tim (Pickled Mustard Greens & Chicken Soup)

Serves 4

Ingredients:

• 800g chicken legs
• 300g salted mustard green
• 4 carrots (peel & cut to wedges)
• 2 onions (cut to wedges)
• 2 dried chilli
• 3 cloves garlic (remove skin & bruise)
• 2 inch ginger (sliced)
• 4 dried salted plums
• 3 tomatoes (halved)
• 1 tbsp light soy sauce
• salt and ground white pepper to taste
• water to cover over the ingredients

Methods:

1.  Soak the salted mustard green in water for about 30 minutes to remove the salt. 

2.  While the salted mustard green is being soaked, prepare the other ingredients.
3.  Place chicken, salted mustard green, carrots, onions, dried chilli, garlic and ginger in a pot.
4.  Pour water into the pot until it covers over the ingredients.
5.  Bring to boil. Then add in the dried salted plums and simmer for about 20 minutes. 

6.  Add in the tomatoes at the last 10 minutes.
7.  Season with toy sauce, salt and pepper to taste.
8.  Serve with steamed rice. 

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Crab apple avocado salad stack

Summer in London this year must have been the best we've had for the longest time. So much so that I have not been checking the weather forecast. I just expect the next day to be warm and sunny and continue being like this the day after. I'm getting used to wearing skirts, shorts and no jackets or tights. What a bliss. 

With this weather, comes simple and tasty cool food that does not make you sweat. One that is easy to prepare as well. This recipe is so pretty yet easy to make, it is perfect for a quick summer dinner after work. Even though it is weekday after work in London, having this salad on the balcony just makes it feel like holiday by the beach. Enjoy!

Crab salad served on lettuce gem leaves. This is a good way to serve the salad at a party. It's easy to pop into the mouth.

Crab, Apple and Avocado Salad Stack

serves 2

Ingredients: 

• 120g crab meat (can)
• 1 red chillies (diced)
• 1 granny smith apple (cubed)
• 120g baby plum tomatoes (quartered)
• 1 nectarine (deseeded & cubed)
• 1 large lime
• 1 avocado (cubed)
• salt and pepper to taste
• lettuce gems
• handful of fresh mint leaves
• extra virgin olive oil
• a few drops of balsamic to taste (on tomato)

Methods:

1.  Remove crab meat from can and drain. Place into a bowl then add the diced chillies and apple cubes.

2.  Squeeze the juice of one lime into the bowl. Season with salt and pepper and mix the crab well with some sliced mint leaves. 

3.  On a different bowl, place the quartered plum tomatoes and season with salt, pepper, 2 drops of balsamic vinegar and a little extra virgin olive oil. Set aside.

4.  To assemble, place a food ring on a serving plate. 

5.  Carefully place the avocado in the ring. Top it up with the cubed nectarines followed by the tomatoes.

6.  Gently press downwards with the back of spoon to compress the stack of avocado, nectarines and tomatoes.

7.  Top up with a generous amount of the prepared crab and decorate with mint leaves.

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Sun-dried tomato pesto Spätzle

Someone's crazy over spätzle!! And yes, he's Alsacienne. Even though I've eaten spätzle before, this was my first attempt which turned out surprisingly well. I had an approved stamp from the Alsacienne so this must be a good standard. For those of you not familiar with spätzle, I would say that it is like a thinner version of the Italian gnocchi. The texture is pretty similar.

This is definitely a fusion version or my take to the traditional spätzle that is usually made with some cheesy white sauce. As you can see, my version has sausage meatballs and tomato. It's even slightly spicy which P mentioned, will be slightly too spicy for the Alsaciennes. On my taste buds, it was just the tiniest spice to excite a plate of pasta. So if you do not like spicy pasta, just omit the spicy ingredients.

Sun-dried Tomato Pesto Spätzle

Serves 2

Ingredients:

• 2 tbsp olive oil
• 250g spatzle (or pasta of your choice if you can't get spatzle)
• 4 sausage (remove casing and roll into balls)
• 1 leek (sliced)
• 1 courgette (cubed)
• 150g baby plum tomatoes (halved)
• 1 tsp sun-dried tomato pesto
• 1 tbsp tomato ketchup
• 1 tbsp smoked paprika
• 3 tbsp water
• 2 drops of tabasco (optional)
• 2 triangle of La Vache Qui Rit cheese (30g)
• salt and black pepper to taste
• extra virgin olive oil to serve
• chilli flakes to serve (optional)

Method:

1. Boil the pasta in salty water until al dente following the instructions on the pack. This will depend on the type of pasta you use. Drain and set aside.

2. Heat the olive oil on a pan and cook the sausage meat balls until they are coloured and cooked.

3. Then add the leeks and courgette. Cook for about 3 minutes then toss in the plum tomatoes, followed by the paparika, ketchup, tomato pasta and some water.
4. Let the ingredients simmer and add sun-dried tomato pesto.
5. Season with tabaso, salt and pepper. Then add in the cheese, stir till melt and well combined.
6. Pour in the spatzle and toss until the pasta is covered in the sauce.
7. Serve with a drizzle of extra virgin olive oil and some chilli flakes. 

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Sausage and Gnocchi Soup

Comforting winter warming food is perfect as it seems to have gotten colder these weeks. So for a weeknight quick and simple hug in a bowl, I present you my version of sausage and gnocchi soup. I used Polish sausage in this recipe but any sausages will do. If you have one of those British sausages, do fry them first as you would normally or if you are too lazy to do that, just remove the casing and make them into little meatballs. Cooking is so flexible and fun, there is no need to follow recipes by the point so whatever you have, use it. Even leftover Sunday roast or duck from yesterday’s Chinese takeaway will be great in this gnocchi soup. Also, gnocchi can be replaced with any other types of pasta or dumpling too.

Sausage and Gnocchi Soup

Adapted from Very Culinary
Serves 4

Ingredients:

• 2 tbs olive oil
• 1 onion (finely chopped)
• 3 cloves garlic (minced)
• 340g Polish sausage, diagonally sliced (I used )
• 1L water
• 2 chicken bouillon
• 3 carrots (cubed)
• 6 juniper berries (bruised)
• 2 tsp dried marjoram
• 1 tsp paprika
• 500g ready made fresh gnocchi
• 130g spinach
• sliced chilli for garnish
• salt and pepper to taste

Method:

1.  Heat oil over medium saucepan or pot and sweat onions until soft and translucent then sauté the garlic until fragrant.

2.  Add the sliced sausages and slightly colour both sides then add the carrot cubes and juniper berries.

3.  Pour in water and let boil. Then add the chicken bouillon, marjoram and paprika and let simmer for 15-20 minutes.

4.  On a separate pan, pan fry the gnocchi to crisp up the outer layer on both sides (optional) and portion them into bowls.

5.  Wilt the spinach in the hot soup, season with salt/pepper and ladle soup over the gnocchi.

6.  Garnish with sliced chillies and serve.

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Steamed Cabbage and Carrots

The last recipe I posted was the ‘Tau Eu Bak’ (Soy SauceBraised Pork) recipe. Along with it, I also made this steamed cabbage to make the meal complete with some vegetables. So if you are also making the soy sauce braised pork, this can be made a few minutes before the braised pork is ready. As cabbage and carrots are naturally sweet vegetables, only minimal seasoning was needed to enhance it so its natural flavour could shine on its own. 

Steamed Cabbage and Carrots

Ingredients:

• ½ head of cabbage
• 2 small carrots (sliced)
• 2 cloves garlic (chopped)
• 3 tbs water (or more)
• Dash of soy sauce and sesame oil to taste

Method:

1.  Wash and roughly cut the cabbage into big chunks.

2.  On a hot pan of medium heat, pour a little oil and sauté the garlic until fragrant.

3.  Place the carrots and cabbage into the pan then add about 3 tbs of water, cover and let them steam until  vegetables are slightly softened.

6.  Add a small dash of soy sauce and sesame oil to taste and stir to combine. 

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Ricotta Crostini, a quick and fresh snack

Some easy to make appetizers or snacks that look and taste fresh. The only cooking involved is to toast the bread. The rest is down to the good quality and fresh ingredients, and your dainty hands to make them look pretty.

I made these for a light breakfast one Saturday morning and M was not happy. He expected our usual yummy breakfast that involves eggs and probably ham and vegetables. Vegetarian breakfast is not his thing. Although he finished the healthy crostini and agreeing that it tasted nice, he was still left slightly unsatisfied. I can't blame him cause I expected the reaction I got. So if like me, you have a meat eater partner or family member, please don't make the same mistake. Feed him the ham or salmon he so badly needs in the morning. You can always replace the vegetables with ham, cooked chicken, prawns or smoked salmon and dill. A smile is all we need to start the day.

In actual fact, I made these as they are beautiful in pictures, risking a baby frown from my grown man. He knew what I was up to :p

Ricotta Crostini

Ingredients:

• 1/2 baguette
• butter to spread
• 120g ricotta
• zest of 1 orange
• 1 tbs orange juice
• 1/2 cucumber (sliced)
• 3 large Pecorino tomatoes (or any tomato)
• Handful of toasted hazelnuts
• Mint
• Basil
• Honey
• Balsamic vinegar
• Sea salt & black pepper to taste

Method:

1. Preheat oven at 180 on grill setting.
2. Slice up the baguette and spread some butter. Place them on a baking tray and toast for about 7 minutes or until slightly crisp.
3. Place ricotta in bowl, add orange zest, orange juice and a sprinkle of freshly ground pepper, and mix well.
4. Spread them on the toasted baguettes.
5. Neatly place some sliced cucumber and mint on slices of toasted baguette.
6. For the tomato crostini, place a few drops of balsamic vinegar on a toast with ricotta spread and top with basil and tomato.
7. For the hazelnut crostini, spoon some honey on top of the ricotta and top with hazelnuts.
8. Sprinkle some sea salt over the crostinis and serve.

Tips:

• The key to good crostini is to let the ingredients speak for themselves so use good quality and fresh ingredients.
• You can use salmon with dill or any other ingredients you prefer. Be creative.

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Watermelon & Goats Cheese

Whoever combined watermelon and goats cheese together is a genius!! Who would have thought the two would be match made in heaven. I vaguely remember seeing watermelon and goats cheese somewhere on the web and thought what crazy person would put those two together in their mouth?! I am now one of those crazy person.

To be frank, it was just a coincidence that I made this appetizer. One day after my third Bokwa class on my way to the tube station, I passed by Sainsbury's and thought I will buy some food back. And out of the ordinary, I bought goats cheese for the second time. The first time I had it, I did not like it at all but after so many years, I thought it is about time for me try it again to make sure I really hate it so I will never go near that thing again. Of course I was being quite a coward by getting the milder version, ranked number 2 on its maturity level.

When I got home to stock my refrigerator with food, I saw that quarter of a watermelon and thought this is the perfect time to try the food I never thought tastes good on its own and together. I meant goats cheese and, combination of goats cheese and watermelon. I love watermelon!! I had one bite with the two together and man, they are really meant for each other. I think they are the perfect couple.



I have shared the version I made in the recipe below. Hope you like it too. And if you have not tried this before, open up and try this at least once.

This is such a simple and healthy food.

WATERMELON & GOATS CHEESE RECIPE

• Watermelon


• Goats cheese
  
  
  
  • for vegetarians, please use a substitute cheese
  
  
  
  


• Alfalfa sprouts


• Mint

Method:

1. For the more casual style, cut the watermelon in cubes. De-seed them if needed. Crumble the goats cheese on to the bowl of cubed watermelons. Add some chopped mint and alfalfa sprouts. Mix them all together and eat to your hearts content.


2. If you are making this for a dinner party or just want to make pretty appetizer, cut the watermelon with a circle food ring so it looks neat round. Top it up with a bunch of alfalfa sprouts stacked neatly on top of the watermelon. Scoop the goats cheese on top and add a few leaves of mint.

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