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o is that once everything has been mixed to wrap one and cook it to check that the seasonings is to your taste 300g pork mince 200g prawns after shelling 2cm knob of ginger minced or squeeze the juice out of the minced ginger and use that instead 1 5 tsp of chicken stock powder 2 tsp of soy sauce 1 4 1 2 tsp of sesame oil 1 egg white 50 60 wonton wrappers method prepping the mixture place pork in a large bowl preferably not metal wash prawns devein prawns and cut into small 0 5cm pieces allow to drain and pat dry add to pork mince add minced ginger or ginger juice to the pork and prawn mixture add chicken stock powder soy sauce sesame oil and egg white mix everything well i find that chopsticks are the best tool for this but anything would do as you keep mixing you ll find that the mixture starts to come together and becomes a bit more sticky and that s when i judge it as being well combined gladwrap mixture and let the flavours develop for at least 30 minutes if more i would pop the mixture in the fridge wrapping the wontons flour a large plate that will be big enough to fit into a freezer just in case you re not cooking them immediately take 1 wonton wrapper and place a heaped 1 2 teaspoon in the middle make sure there isn t too much filling otherwise it ll burst or spill out when you bring the corners together with one hand bring all the corners together to close the wonton use your other hand and give the wonton a good squeeze just where the ball of filling ends trying to get as close to the filling as possible but not squeezing any filling out if you give it a good enough pinch the wonton will stick together because as my mum tells me of the egg white and the moisture in the mix however if you do find that the wontons are coming apart dab the wonton skin just outside of where you place the filling with some water before squeezing it shut repeat until all the filling or wrappers are used up and place on the floured plate making sure that they re not touching each other i usually wrap one and cook it so i can taste it and adjust the seasonings before i wrap another 5o of them with practice you will be able to get it so that there is just the right amount for the number of wrappers i prefer to err on the side of having too much filling as unused filling can be made into meatballs or stir fried with veggies cooking the wontons if you are not cooking them immediately place them in the freezer and let them to harden up 30 45 minutes before putting storing them properly in the freezer my favourite broth to cook this to add some chicken powder a knob of ginger a good dash of mirin and a smidget of chilli oil to boiling water when the water returns to the boil add the dumplings stir them around occasionally to make sure they don t stick to the sides and bottom of the pot regardless of whether they are used fresh or frozen they dumplings are cooked when the dumplings are floating on top though i usually give them an extra minute or two after they have floated to the top they can be eaten by themselves or served with noodles and garnished with some spring onions leave a comment spicy tomato and capsicum chutney may 21 2009 filed under condiments smop 4 54 pm i always am inspired on a spur of the moment to cook a particular thing i would then happily spend the next couple of hours trying to research as much as possible on whatever i intend on making deciding on a recipe and getting the relevant ingredients i love it and sometimes i wish i could spend more days doing that and having a kitchen and ingredients at my disposal one morning i woke up looked in my fridge and saw tomatoes i didn t want to eat them in a salad nor cook it with pasta so i decided that i wanted to make a tomato chutney relish the rest of my morning went to googling recipes and poring with the few cookbooks that i had brought down from home a lot of the recipes i came across required the use of mustard seeds coriander seeds fennel seeds and a whole bunch of other spices that i didn t have nor could i be motivated enough to go out and buy thankfully i came across a couple of recipes that received good reviews sans spices sweet after reading through a dozen recipes and getting some idea of the ratio of sweet salty tangy and spicy i decided to just wing the rest of it to my surprise it turned out relatively decent there s certainly much room for improvement say actually going to the effort of peeling the tomatoes i was simply lazy and peeling the capsicums if i were to use them again i m guessing it would help to get that more paste like texture that i had visualised in my mind nonetheless it was great on crackers and went well with poached eggs on toast spicy tomato and capsicum chutney ingredients makes 1 5 cup 3 vine ripened tomatoes diced 2 capsicums diced 1 brown onion finely diced 2 tbspn of olive oil 2 3 cloves of garlic crushed 1 tspn chilli flakes 1 3 cup red wine i m thinking red wine vinegar could be a substitute 1 4 cup brown sugar salt and pepper to taste sterilised jar for storage method combine the red wine and brown sugar set aside heat a non stick pan on med heat pour in the oil to coat the pan add in the brown onions and cook until transparent 3 5 minutes and starts to caramelise add the capsicums and cook for a few minutes add the tomatoes and cook for a few more minutes throw in the crushed garlic and chilli flakes and give everything a good stir turn the heat to medium med low and add in the red wine and brown sugar mixture allow to simmer for 30 40 minutes whereby the mixture should start to thicken up if during cooking it looks a bit dry add a bit of water season to taste when the mixture is reasonably thickened turn off the heat and allow it to sit in the hot pan for 5 10 minutes pour the mixture into sterilised air tight jars and store in the fridge can be stored for up to 2 weeks leave a comment rosemary and cheese focaccia may 14 2009 filed under breads smop 6 59 pm i woke up much earlier than i had planned to one saturday morning and couldn t fall back to sleep it was frustrating as the week had left me exhausted and the one thing i was looking forward to was a decent sleep in having a couple of hours to kill until a somewhat decent breakfast hour i decided to make bread yes bread i don t know how on earth that thought came about but once my mind got going on what i type of bread i could make i was getting excited i decided on a focaccia and hunted around for a recipe this one from allrecipes com seemed to be quite well received and luckily i had everything i needed rosemary and cheese focaccia ingredients 1 1 2 cups bread flour 1 1 2 cups unbleached all purpose flour 2 teaspoons salt 1 tablespoon white sugar 1 7g package instant yeast 1 1 3 cups warm water 45oc 3 tablespoons extra virgin olive oil divided 2 tablespoons chopped fresh rosemary 4 tablespoons grated parmesan cheese method in a large plastic or glass bowl not metal stir together the flours and salt make a well in the centre of the flour mixture sprinkle the sugar and yeast into that well carefully pour the water into the well let stand until the yeast begins to act about 5 minutes pour 2 tablespoons of the oil into the well with a wooden spoon stir the mixture in the centre of the bowl gradually widen the circle of stirring to take in all of the flour at the sides of the well turn out on a floured surface and knead just until smooth adding the rosemary gradually while kneading keep the dough soft pour 1 2 teaspoon of the oil into a clean bowl place the dough in the bowl turning once to oil the top cover let rise until doubled 30 to 45 minutes punch the dough down use 1 teaspoon of the oil to coat a baking sheet and place the dough on the baking sheet gently press the dough out to about 1 2 inch thickness pour the remaining 1 1 2 teaspoons oil over the top of the dough use the handle end of a wooden spoon to dimple the dough at 1 1 2 inch intervals sprinkle with the cheese and more rosemary if desired place in a cold oven on the center shelf place a flat pan of hot water on the shelf below the bread let rise until doubled 20 to 25 minutes turn on the oven to 190oc bake the focaccia for 20 to 25 minutes or until browned on top remove from the pan and cool on a wire rack serve warm it finished just when the sun was creeping up for a crisp autumn day it wasn t that bad that i couldn t sleep after all leave a comment ricotta hotcakes may 10 2009 filed under breakfast smop 3 20 pm i can t remember when or how the hype for ricotta hotcakes started it was as if one moment the perfect pancake had only flour butter milk or buttermilk and eggs and the next to be perfect it had to have ricotta and egg whites beaten to stiff peaks and quite rightly so because ricotta hotcakes are just so damn delicious if i didn t find the process a bit too much for when i m still blurry eyed and i had the foresight to have a tub of ricotta on hand i would make ricotta hotcakes everytime i went to make pancakes though making them only once in a while has its appeal too i ve only tried bill granger s recipe for it seeing as his hotcakes are just as famous as his scrambled eggs and also because i love the guy s cooking ricotta hotcakes serves 4 6 ingredients 1 1 3 cups ricotta 3 4 cup milk 4 eggs separated 1 cup plain all purpose flour 1 tsp baking powder pinch of salt 50g butter method place ricotta milk and egg yolks in a mixing bowl and mix to combine sift the flour baking powder and salt into a bowl add to the ricotta mixture and mix until just combined place egg whites in a clean dry bowl and beat until stiff peaks form fold egg whites through batter in 2 batches with a metal spoon lightly grease a large non stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan avoid overcrowding cook over low med heat for 2 minutes or until hotcakes are golden turn onto other side and cook until golden and cooked through the batter can be kept for 24 hours in the fridge covered with plastic wrap bill serves them with a honeycomb butter though of course it ll go well with maple syrup or lemon and sugar a dollop of strawberry conserve this time when i made them i really did plan in advance as i had made some lemon curd the day before and the pairing was absolutely sublime shall post up the recipe for the lemon curd soon comments 4 green chicken curry may 8 2009 filed under chicken smop 12 16 pm ever since i wasn t able to buy lee kum kee s portugese curry sauce about two years ago i forget when i stopped making curries a dish that i would have made roughly once a month i completely stopped doing them it sounds bizarre but without lkk s portugese curry sauce a curry wasn t a curry despite all spices the red and green curry pastes out there it was a time before i really knew about food then last year having plenty of spare afternoons i got into watching cooking shows and on cooking shows they tend to make curries and they make them using everything but lkk s portugese curry sauce watching them make it and hearing them them talk about it as much as they were likely to be inflating how great it was was enough to get me into cooking curries again and since then curries have been put back on the dinner menu green chicken curry the amounts in this recipe are rough estimates as i usually make my meals off the cuff though i d say they are relatively good estimates ingredients 400g chicken thigh cut into roughly 2cm pieces salt and pepper 1 tablespoon soy sauce 1 tablespoon cornstarch optional 2 tablespoon olive oil 1 medium brown onion sliced 2 potatoes peeled and cubed into 1 5 cm pieces 2 carrots peeled and roughly chopped 1 1 2 tablespoon green curry paste 300 ml coconut milk 200 ml chicken stock bit of sugar 1 teaspoon of chilli oil or chilli flakes as i like a bit more kick in my curries method marinade chicken in soy sauce salt and pepper for about 15 20 minutes meanwhile fill a medium pot with cold water and place potatoes and carrots into the pot bring the pot to a boil and turn the heat down so that it is just simmering stir occasionally to ensure even cooking simmer for 15 minutes drain and set aside heat a non stick frying pan on med high heat add the oil and swirl around to coat the pan add the cornstarch if using to the chicken add the curry paste being careful as it can splatter and cook for about 30 seconds add the chicken and let it seal on both sides add the onions and once the onions have softened slightly add the coconut milk and stock add the drained potatoes and carrots and bring to a simmer add about a teaspoon of sugar and the chilli oil or chilli flakes cooking for another 10 15 minutes to allow the flavours to develop serve with steamed rice according to the cooking shows i watch the purpose of frying off the curry paste is so that the fat from the paste is separated and floats to the top thereby allowing the spices that are in the paste to get cooked and therefore to really come out with a punch as with the sugar i ve always been told by my mum that sugar enhances and complements a curry the chemical basis for which i don t know but i guess it would not be unlike the pairing of salt with chocolate this has become my standard recipe for a quick midweek curry and usually makes enough to last me for 3 4 meals like all curries and foods packed with a myriad of flavours with each day the dish becomes more flavoursome the photo doesn t do it justice to the intensity of flavour this dish has when i go around to making it again i might take another photograph of it leave a comment spicy green beans may 4 2009 filed under uncategorized smop 9 51 pm the first time that i remember having really good green beans was at a malaysian restaurant where they cooked them with sambal and prawns that was also when i fell in love with a good plate of green beans i m always sold by green beans with minced pork green beans with char siu green beans with chicken or green beans by itself cooked well they are beautifully tender crunchy and with that delicious vegetable sweetness for an unassuming slender green thing it is pretty impressive i have tried replicating versions of this dish at home and have never been able to get it right having bought a bag of green beans on impulsive because it was on special and then quite coincidentally coming across this recipe i decided to try again and i think i have found the recipe spicy green beans slightly adapted from baking addiction who slightly adapted hers from the paupered chef ingredients 2 tablespoons soy sauce 1 tablespoon white vinegar 1 teaspoon sugar 1 2 teaspoon chilli oil or you could use chilli flakes 2 tablespoons oil 350 grams green beans topped and halved lengthwise 2 spring onions sliced however way you want 2 medium cloves of garlic minced method make sure everything is all prepared and ready to go before throwing things in the pan as it ll only take a few minutes to cook everything combine the soy sa...