Archive for the ‘ Sides ’ Category

Corn, chicken and chilli quesadilla

We’ve Gone Italian with Fritatta, so now let’s go Mexican. Or Spanish. Whatever.

For some reason, I have this insane urge to wear a sombrero, and eat nachos chips with salsa, when I hear people speaking Spanish. Ah, no importanta, pero, me gusta escuchar la lingua Espanol. Es muy muy bonita.

Hahaha. My Spanish teacher would be so disappointed in me!

Okay lets just get on with it. I got the recipe here, but basically you can play around with whatever fillings you want. I forgot to buy salmon, so I used boneless chicken, boiled and shredded. And popcorn chicken. Well, whatever’s available. With wholemeal tortilla. I mean, since we are talking healthy here.

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Vanilla rice pudding with rhubarb compote

Anybody ever wondered what rhubarb is, since we RARELY get to see it in the supermarkets in Singapore?

There you go. We can only eat the stems, people, and NEVER EVER, eat rhubarb leaves because they are poisonous!

And just a little bit of tidbits about this little vegetable:

Rhubarb has been found to have anti-oxidant, anti-inflammatory and anti-allergy properties. Fresh rhubarb stalk is a very good source of dietary fiber and is beneficial for those suffering from indigestion. It is usualy made into pies (typically with strawberries), which is why it is also called the ‘pie plant’.

There you go!

Fresh rhubarb is tangy, fibrous and a bit sourish. Sort of like eating a green mango. I’m not such a big fan of the stewed one, because I found it too mushy. Maybe I’ll try again, and not stew it for too long. The black stuff are vanilla beans and to be honest, they make the pudding look slightly unappetizing (though they add great fragrance!!), so I’ll cut down on the vanilla next time.

Recipe here.

Best eaten warm and freshly made.

Corn chowder

I’m very much a corn person. I eat corn on the corb, corn in cups, popcorn, creamed corn, corn kernels, frozen ones, soggy ones, corn with coconut, corn with chocolate, corn ice cream, corn sushi, with wasabi. Pretty much everything, except for baby corns, don’t ask me why.

Therefore when I found this corn chowder recipe, I didn’t want to screw it up, and triple checked the cooking directions with my mom. The rainy weather these days is just perfect for this recipe!

So here’s our version since my mom doesn’t believe in buying chicken soup stock:

Ingredients:

1 teaspoon sunflower or canola oil

4 cloves garlic

2 cloves shallots

1 inch ginger

1 large white onion, chopped finely

100g boneless chicken, diced

1 stick celery, finely sliced

1 medium potato, scrubbed and chopped into small dice

2 1/2 cups water

400g can light evaporated milk

1 tablespoon flour

400g can creamed corn

salt and pepper to taste

Instructions:

1. Process shallots, ginger and garlic until finely blended. Heat oil in a non-stick saucepan; ad blended mixture until fragrant. Add onion and celery and cook for a few minutes over medium heat. Add potato, chicken and water, cover and simmer for 8-10 minutes or until vegetables are cooked.

2. Whisk evaporated milk and flour together and stir into soup mixture. Simmer for a few minutes until slightly thickened, then add corn and heat through. Season to taste and serve hot.

Personally, I think they are best eaten the next day, when the chicken and vegetables have absorbed the flavour overnight.

  • 1 teaspoon sunflower or canola oil
  • 100g lean bacon, fat removed and diced
  • 1 medium onion, chopped
  • 1 stick celery, finely sliced
  • 1 medium potato, scrubbed and chopped into small dice
  • 2 1/2 cups chicken or vegetable stock
  • 400g can light evaporated milk
  • 1 tablespoon flour
  • 400g can creamed corn
  • salt and pepper to taste
  • thyme sprigs

Tuna Filo Parcels

I’ve had a package of frozen filo pastry, sitting around in the freezer for the longest time. I don’t even know who bought it, or when. But whenever I want to use it, I realise I have to thaw it out for at least 3 hours before use, and then I would lose interest in working with it altogether because my Kitchen Muse would be long gone by then.

But this time, I prevail, in the spirit of Project ChilliChoc. I left it on the kitchen counter in the afternoon and went on to do whatever I do on Sundays, and before long, it was TIME.

I found the recipe somewhere in the world wide web, and tweaked it. So here it goes:

Ingredients:

8 sheets filo pastry

1 tablespoon melted margarine

1 can tuna

Directions:

1. Thaw filo pastry package for at least 3 hours before use. Once it has softened and ready for use, unwrap and work quickly. Filo pastry dries and harden quickly (which makes it very brittle and hard to work with), so prepare a damp dishcloth to cover unused sheets.

2. Gently remove 2 sheets, and brush a little bit of margarine between each layer.

3. Cut sheet into half, fill the middle portion with tuna and roll it to resemble spring roll. Use water to seal the edges, and brush with a bit of melted margarine. Repeat with other half.

4. Repeat process until tuna is finished, and all 8 sheets are used. Brush pastry with leftover margarine, and bake at 130 C for about 20 to 30 mins until golden brown. Serve warm.

Taste test: Needs improvement. The filo sheets tasted a bit floury and uncooked, so maybe they needed a little more time in the oven and a little bit more margarine.

Anyway filo sheets are usually used in place of puff pastries because of their zero fat content. How awesome is that? AND! They are so versatile, they can be used even as tart shells. I’m definitely going to try it someday!

Baked Fries

It’s Week 1 of Project ChilliChoc, and I’ve decided to try something simple to kick start the whole thing.

Got the recipe here, but as usual, laziness prevails. I refused to soak the cut potatoes in water for 30 minutes and skipped the entire step. Of course the fries/wedges didn’t turn out as crispy as expected. But still yummy nonetheless. My family seem to like soggy fries and potato skin seems to be the best part of the fries. So yay!

I think I’ll try out with sweet potatoes next! Or even pumpkins. Who knows, they might turn out better!