Caviar x Truffle Somen

This is a simple dish to replicate at home using the freshest ingredients from the sea.

Cook somen noodles or angel hair pasta. Immerse them into cold water and then drain well. Add some white truffle oil to the noodles, toss well and set aside.

To assemble the dish, simply placed noodles, grilled scallops, uni and then caviar.

That’s all you basically need!

Thai Shrimp and Glass Noodles | Goong Ob Woonsen

Saw this on a friend’s Instagram feed and it looked amazing! I was craving for Thai food and something different to add to our meals during the Circuit Breaker. When she shared the recipe, I realised that it wasn’t too difficult to replicate as well so I decided to give it a try. We had some tiger prawns gifted  by a friend so that definitely came in handy for this meal.

The recipe is adapted from Cooking from Nart which we followed pretty closely to. The only thing that we subsituted was the oyster sauce for fish sauce. We think that added a little more Thai taste to the overall dish. 

Marinating our prawns as well as our glass noodles for about 15-20 minutes. The meal was quite easy to prep as well. Didn’t take too much of a time so this is great if you have all these ingredients on hand. Glass noodles are a pantry staple and so convenient to have around for a quick meal-fix. 

I whipped up this meal using our Bruno hotplate and the ceramic nabe pot attachment. Clean-up was super fast and quick too as this is essentially a one-pot meal.

We added some chilli padi on the side to enjoy with the dish. Half a pack of glass noodles along with 11 tiger prawns were sufficient enough to feed the family of four. We felt really stuffed after the meal but no complaints. My mil who usually would be wary to try my dishes even shared that we could make this dish again with some modifications of her own.

 

Kid-friendly chicken stew (with puff pastry)

I’ve been quite encouraged to head back into the kitchen to cook for the little one. I guess there is something memorable about a mother’s cooking and I hope that she will remember the dishes that I have made for her when she grows up.

We had some leftover cream and I was quite inspired to make a creamy chicken stew for her. A new dish that I could introduce to her, I thought. The chicken slices that I got from the supermarket run was quite a lot so I made a creamy chicken stew done in 2 variations that she could enjoy both for lunch and dinner.

I usually steer clear from having too many flavors simply because she doesn’t like pepper and other types of herbs. So this chicken stew is really a mish-mash of what I think would work for a picky little eater.

I marinated the chicken slices with some mushroom powder overnight. To cook the chicken stew, I simply stir-fried some white onion slices that were minced pretty finely. Once the onions were slightly browned, I threw in the chicken bits and continue to stir-fry the chicken. When the chicken was partially cooked, I added the cubed potatoes and continued to cook them. Thereafter, I added edamame and corn into the mixture and continued to stir-fry all the ingredients. Add chicken stock and let the stock simmer with the ingredients. Cover pan for about 2 to 3 minutes. Add corn starch to thicken the sauce and then 2 tablespoons of cream for added taste.

As you can see, I don’t really have the exact measurements for this recipe. Like I said, it’s a mash-up of what I have been researching on and decided what would work for the girl. The portions were quite generous for a child so I divided them into two and let her have half for lunch with rice.

The remaining was left for dinner. I got some frozen prata in the fridge and thought she would like to try out this puff pastry chicken pot pie (an old dish I used to love ordering from Country Manna). It was pretty simple to replicate. All we needed to do is to just slap on the frozen prata on an oven-safe casserole dish and brush the prata with egg-wash.

It was really that simple and she enjoyed having this dish for dinner too! Another recipe for keeps. Let me know if you do try this for your fussy eater and hopefully it will yield the same happy results too!

 

Home with Odette

Because of the Circuit Breaker measures imposed by the Singapore Government, many places have been asked to stop operations to limit movement. This includes going to our fave restaurants as well. 

It’s pretty depressing but in times like these, it’s also where adversity prevails and shines. Fine dining restaurants also have to evolve with the times and move to providing delivery options. It’s nice to know that there’s an option to still enjoy fine dining at the comfort of our homes. 

Masking up to head for our take-out pick-up of our dinner and meet our fave people from Odette.

Odette launched its #OdetteatHome menu and we were happy to spot a couple of fave dishes which we knew we had to order. Of course, dining at home meant that we needed to play chef and do justice to the dishes that were cooked by the team. Loved the thought that went into each dish with specific instructions on how to prepare them before putting them on the table. 

Presenting our rendition of Odette meals plated at home: 

Hokkaido Uni ‘Pain Perdu’

Whole Roaster Bresse Poularde Au Vin Jaune

One of my fave dishes from the restaurant! I’ve only eaten twice and it’s undeniably one of the best and most ‘atas’ chicken rice out there.

Pithivier ‘Grande Cuisine’

Another complex dish wonderfully executed by Chef Julien. Never quite dreamt that we will actually be having this at home! But I guess we only did the heating up and ensuring that we don’t screw up the cutting for the pie. 

Last but not the least, DESSERT! The girl really enjoyed the Trio of Tarts. Needless to say, she had the entire strawberry tart by herself. Not a single crumb was left to us to even taste or try. Guess that’s testament to a great tart!

There you have it, our lovely meal enjoyed at home by our fave team in Odette. Hoping that you all are eating well during this period too.

Keep your spirits up!

 

One awesome gift for this Mama from Kitchen Aid

[Review]:

[Photo Credit: Kitchen Aid Singapore]

My eyes did a double blink when I saw this email from the folks at Kitchen Aid. They first invited us to an upcoming Mother’s Day workshop and then asked if we would be open to reviewing their items as part of the collab. I was really quite excited.. “A Kitchen Aid! WOW!!!” But of course, I’m the sort who didn’t want to count its chicks before they hatch, so I just waited to see what they would offer and lo and behold, they did offer the Kitchen Aid Stand Mixer from the Artisan Series in Empire Red. The pastel colours in the range are really to die for but the red did stand out and hold its ground. Plus, it would also look just as fetching when placed next to our Nespresso coffee machine also in red. So that was the one we received!

[Photo Credit: Kitchen Aid Singapore]

When I was aggressively baking years ago, holed up in a small kitchen in our apartment in Geneva, I did lem for a Kitchen Aid Stand Mixer. After all, it’s THE Mixer of all mixers and this gorgeous device is often seen in many gourmet kitchens and kitchens of aspiring home-cooks. But I got scolded by the Man for even harbouring the thought of purchasing one as we moved from place to place then. It would not be pratical to lug it from one country to the next. So I just relied on my handheld mixer for many of my bakes. Till this fantastic opportunity came along!

After the initial unboxing of this gorgeous device was done (the kiddo helped too), I wondered hard and long what am I going to start baking/ cooking with this helpful kitchen device? My baking skills have somewhat become dusty along the way and the kid doesn’t quite have a sweet tooth so she might not appreciate the sweets like cupcakes and muffins that I whip up for her. I decided then to try using the Kitchen Aid Stand Mixer for another purpose instead.

We all have our fave dish that is reminiscent of our childhood. Something special that our moms have made that would warm our hearts along with our bellies. For me, it was always the oyster chicken with mushrooms dish and the salted vegetable duck soup – my mom’s speciality dishes. My mom was not a home-maker, she had a full-time job and in fact, juggled a few jobs when we were growing up but she did try to cook for us occasionally and now, she really does make it a point to cook for us at least once a week when we go back home on Sundays. Her meals are always simple but I really appreciate the time and effort that she put in to cook the many dishes to feed the entire family of 8 or more when the troop goes over.

For the Man, it would always be his mom’s Mee Hoon Kueh (hand torn noodles). My mom-in-law makes the mee hoon kueh from scratch, kneaded the dough mixture by hand and cooking the broth from scratch. The side dish to be accompanied with the Mee Hoon Kueh is a simple, broiled pork belly with sesame oil because growing up, they really didn’t have a lot so pork belly was considered a treat for the Man and his mom. Last but not least, the condiments such as fried shallots, pepper and ikan billis that will generously be sprinkled on this homemade and simple noodle dish.

This Mee Hoon Kueh dish is always the dish the Man would request for after a long trip away from home and this dish would also be the dish that Sophie would also request for from her grandma if she’s feeling poorly or as and when she wants her grandma to cook her a happy meal My mom-in-law would always oblige when it came to cooking for her son and granddaughter.

Years back when we were living in Geneva and because we were away from home, the Man actually recreated his mom’s Mee Hoon Kueh dish. Now that we are back home, we hardly have to make this dish from scratch but I did want to learn how to do this as my mom-in-law travels quite a fair bit now and on days when Sophie actually requests for this when she’s not around, I find myself telling her to have something else or to resort having to run out to the hawker centre to buy a bowl for her as we don’t have the ingredients stashed at home. Even though it’s the same type of noodles, the taste is not quite the same. Nothing quite beats the home-made “feels”,  if you know what I mean. Maybe it’s the way the noodles are rolled into small pieces of dough, mashed and then torn to make up little pieces of cooked and starchy goodness.

Well, it does appear that the recipe of making the Mee Hoon Kueh has been simplified and kneading the dough by hand would be a preferred method but having the Kitchen Aid Stand Mixer do the job in half the time was this lazy mama’s hack in putting the meal on the table. We  started prepping our meal (together with the little one at 6.30pm) and made the hand torn noodles in under 20 minutes. The broth was prepared in advance and dinner was served at 7.10pm. To prep a meal with a kid in tow, I’d say we did well on time!

Mee Hoon Kueh (Hand torn noodles)

Ingredients:
For the noodles:
4 cups of rice flour
1 medium egg
1/2 tsp salt
250 ml of cooled water

For the topping:
Fried shallots
Fried ikan bilis

For the soup stock:
150g ikan bilis, rinsed and drained
1.5 litres water
A bunch of spinach, trimmed
1 tsp salt
6 tbsp deep-fried ikan bilis
Onion oil, to taste
Pepper, to taste

Method:
1) To make the noodles, mix the flour, egg, salt and water evenly in a mixing bowl. Using the dough mixer attachment, turn on Kitchen Aid Stand Mixer on low speed (ie: Speed 1) before gradually increasing it to a slightly higher speed. We used up to Speed 3.

2) Once the dough mixture comes together to form a ball, transfer the dough mixture into another mixing bowl.

3) Place some rice flour on your fingers and continue to knead the mixture in the bowl until it doesn’t stick to the hands.

4) Peel the dough into small balls of about 1 to 2cm. Press and flatten each ball till about 2mm thick. Set aside till ready to cook.

5) To make the soup, add the ikan bilis to 1.5 litres of water and bring it to bowl. Simmer over low heat for about 20 mins. Remove the ikan bilis and then add in spinach and egg (if desired).

6) Add the mee hoon kuey. When the noodles rise to the surface, scoop out noodles and broth in a bowl and serve.

This simple soup dish is extremely versatile and you can also add additional ingredients such as mushrooms, prawns and even minced meatballs to accompany the noodles.

Seriously, it is quite simple to make the mee hoon kueh with the Kitchen Aid Stand Mixer using the dough attachment. Even my kid could do this as you can see. Well, you may ask why even bother using a Kitchen Aid Stand Mixer to do something that simple? True, but if you are going to be investing in a piece of machinery only to use it for rare occasions then is this a worthy investment? The idea is that this device is supposed to help you around in the kitchen and to help put out dishes quick and fast for the family. That’s my rationale of a worthy investment.

Thanks Kitchen Aid Singapore for sending this lovely Stand Mixer to us. It really is a beautiful piece of machinery which is now a permanent fixture on our kitchen counter. Can’t wait to try out other recipes with this. So stay tuned!

——–

Disclaimer : We received the Kitchen Aid Stand Mixer with Meat Grinder attachment to test and review.  No additional monetary rewards were given.  All views expressed are purely of my own and written according to my experience in using the product. Any queries on the product  should be verified with the manufacturer, provider or party in question.

Pepper Lunch Beef Pepper Rice on our Bruno

We hardly cook on weekdays because by the time I stumbled through the door from work/ school, it’s already 7pm and then it’s a mad rush to get the Bub fed, let her have some TV time while we have our dinner, shower the Bub and then tuck her into bed at about 9.30pm. Yes, she sleeps late. It’s not ideal for a young kid but I can’t force to go to bed any earlier so I choose to pick my battles.

After seeing a couple of pictures on our instagram feed mainly of this Beef Pepper Lunch cooked using the Nabe attachment of the Bruno, I was really tempted to give it a go. It looked fairly simple to replicate and a quick search on the internet revealed several recipes that I could quickly turn to.

I do have to qualify that the prep-work for this Beef Pepper Lunch is fairly quick and simple to put together. My helper and the in-law did majority of the prep work (for instance, cooking of the rice, buying the core ingredients like beef slices, corn and vegetables and making the sauce). So all I really needed to do to place all the ingredients neatly into the nabe pot, crank  up the heat and cook the meal. 🙂

If you are wondering about the recipe, here’s one that Mama Libby (@thelittlebowgirl) came up with that I’m sharing over here.

Ingredients:

  1. Sliced beef or pork belly
  2. 1 – 1.5 cups of cooked rice
  3. 1 egg
  4. 1/2 can of corn kernels
  5. edamame and spinach (optional)
  6. Amakuchi (Honey Garlic Soy) sauce – made with 1 tbsp vegetable oil, 2 tbsp chopped white garlic, 1 tsp minced garlic, 1/4 raw honey, 1 tbsp high quality soy sauce, 1/4 cup osyter sauce, 1 tsp corn starch and 1/4 cup water. Mix ingredients in a small pot, bring to boil for 3 – 5 minutes or until thickened and onions plus garlic are soft. Cool then blend and store in a glass jar.

Method:

  1. To cook the Pepper Beef Lunch meal in your Nabe Pot attachment on the Bruno, place all the ingredients neatly. What I did was to place the rice in the centre, make a small dwelling for the raw egg to be placed (last) and for the sides, place the beef slices, corn and edamame around it.
  2. Butter cubes to be added on the rice mixture for it will give the rice and the cooked ingredients a buttery taste.
  3. Crank up the heat to high on the Bruno hotplate, mix everything together, pour sauce in and ensure that the ingredients are cooked thoroughly before turning heat down.

That’s really just it!

Things are getting quite crazy on the personal front with Côté Maison and it’s going to be quite an insane roller-coaster ride for Libby and I! Wish us loads and loads of luck please!!

Cooking with our Bruno Hotplate

I don’t cook much these days but I felt like stuffing my face with carbs one evening for dinner. Well, it was one of those days and carbs plus chocolate (alcohol too) somehow does make it feel somewhat better.

My MIL was out and I thought I  just whip up something simple for the helper and myself. Felt like cooking something too and the compact Bruno Hotplate that we got was just perfect for such an occasion.

img_8574I popped into the supermarket to get the ingredients – namely the Pasta sauce and the helper prepped all the other items needed for me to whip up this dish on the dining table. We are taking about brocoli, boiled pasta shells, cocktail sausages, chopped shallots and garlic. Well, it was that simple.

img_8572This was made on my dining table using the Nabe Pot add-on that was fixed to the Bruno.

img_8583And it seriously made for a really satisfying meal though I did feel a little guilty after. ;p