Sunday, September 25, 2016

Curry Wings

When I came across this recipe, I was like, woohoo!! perfect for a no-carb dinner for sure. So it was our dinner yesterday.


2 to 3 pounds chicken wings, split and tips removed or whole I used 1kg of midjoint chicken wings
2 tablespoons curry paste I used 1 tsp coriander powder and 1 tbsp chilli powder
1 to 2 tablespoons curry powder
1 teaspoon turmeric powder
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste

  1. I marinated the midjoints with everything and then kept it in the fridge for about 2 to 4 hours before baking it.
  2. Preheat oven to 450°F.
  3. In a large bowl, combine the wings curry paste, spices, olive oil, salt and pepper.
  4. Spread out on a baking sheet and bake for 10-12 minutes, or until crispy and browned.

This is such a no-fuss recipe that I love it a lot and best of all,  Mr G gets his curry spice. Definitely win-win situation here.
I also made some simple HK style kai lan to go with these curry wings for our no-carb dinner.
I'm submitting this post to I Heart Cooking Clubs Potluck for this month.

Saturday, September 24, 2016

Pork with ginger, spring onion and steamed aubergine

When I saw this recipe, I was chuckling to myself. If Yotam Ottolenghi sees what my mum usually cooks for what is considered as a simple fare dinner, it is definitely his kind of thing.

This recipe is perfect for lazy bummers like me. One dish meal to be cooked and mixed with grains or rice, perfect I would say. See my modifications in blue.


60g raw peanuts  I omitted this as I'm allergic to peanuts
3 medium aubergines, cut into 3cm dice
60ml groundnut oil
2 bunches spring onions, trimmed and chopped on the diagonal into 3cm slices
60g peeled ginger, julienned
4 cloves garlic, peeled and thinly sliced
1 green chilli, finely sliced
500g pork mince
4 tbsp mirin
2 tbsp dark soy sauce I used light soya sauce instead
2 tbsp kecap manis
2 tsp sesame oil
2 tbsp rice vinegar
10g coriander, roughly chopped
1 tbsp sesame seeds, toasted

  1. Heat the oven to 140C/285F/gas mark 1. Spread the peanuts on a small baking tray and roast for 30 minutes, until golden brown. Remove, set aside and, once cool, chop roughly.
  2. Put the aubergines in a large bowl with two teaspoons of salt. Mix well, then tip into a colander over the bowl and leave for two hours at least 30 minutes. Shake the colander to remove any excess liquid, pat the aubergine dry in a tea towel and return to the colander.
  3. Steam the aubergine for about 8 minutes and leave it in the pan for the next 2 minutes or so.
  4. While the aubergines are steaming, pour half the groundnut oil into a large sauté pan and put on a high heat. Add the spring onion, ginger, garlic and chilli, and fry for four minutes, stirring often, until the garlic starts to colour. Tip into a small bowl and set aside.
  5. Pour the remaining oil into the pan and add the pork mince. Fry for three minutes, stirring to break up the meat. Add the mirin, soy, kecap manis, sesame oil, rice vinegar and half a teaspoon of salt, cook for two minutes, then tip the spring onion and garlic mixture back into the pan. Cook for a minute more, then remove from the heat – there should be plenty of liquid in the pan – and stir through the coriander and peanuts the aubergine which is drained.
  6. I added the pork mince mixture to some garlic fluffed quinoa I made. Then I just mixed everything together for a good mixture.

We both enjoyed it alot. It was like comfort food at its best. Do try it because I'm sure you will get alot of satisfied faces after that :) Well, Mr G showed me his :P

I'm submitting this post to I Heart Cooking Clubs Potluck for this month.

Sunday, September 18, 2016

Quinoa/Panko Crusted Pork Schnitzel

This week is our turn to cook with Jacques Pepin. I previously bookmarked this one. Now I have legit reason to try. See my amendments/comments in blue.


4 boneless pork loin steaks or chops (about 6 ounces each), trimmed of all fat and sinew (about 5 ounces each trimmed)
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 egg, beaten well with a fork in a shallow bowl
3 rice cakes (about 1 ounce total), pounded or processed to a coarse powder (about 2 1/2 cups), 1 1/2 cups panko bread crumbs, or 1 1/2 cups dried bread crumbs and 1/2 cup cooked quinoa 
2 tablespoons canola oil
1 tablespoon unsalted butter
3 tablespoons balsamic vinegar
1/2 cup homemade chicken stock or canned low-sodium chicken broth
1/3 cup Bloody Mary mix
2 tablespoons chopped fresh cilantro or chives 

  1. Using a meat pounder (or the side of a hammer), pound each of the pork steaks or chops so they are about 5 1/2 by 4 1/2 inches and 3/8-inch thick. Sprinkle the pork with the salt and pepper, then dip each piece into the beaten egg and coat well with the rice cake crumbs cooked/hydrated quinoa* or bread crumbs. (The meat can be prepared to this point a few hours ahead and refrigerated.)
  2. At cooking time, heat the oil and butter in one very large or two medium skillets, preferably nonstick. Add the coated pork and sauté for about 1 1/2 minutes on each side, or until cooked through and browned on the outside. Transfer to a serving platter. I baked the pork chops in the oven for about 25 minutes and turned the pork chops halfway during cooking time. Remember don't use something sharp lest the toppings fall off like how it did for most of mine :(
  3. If using two skillets, combine the drippings in one skillet. Add the vinegar to the pan and cook for 30 to 45 seconds, until most of the liquid has evaporated. Add the chicken stock and Bloody Mary mix and cook for about 1 minute, until slightly thickened.
  4. Pour the sauce over and around the steaks or chops and serve with the cilantro or chives sprinkled on top.

Honestly, I have to admit that I was just too lazy to make the sauce which I should have because halfway through eating, we both felt it was a tad too dry. However, I must say that the quinoa/panko crust was really crunchy and very tasty too.
*I cooked the quinoa with 2 parts water to 1 part quinoa and then let it cool and drain. Then I toasted it in the oven for about 8 to 10 minutes so the moistness gets lesser and easier to coat the pork chops with.
I also made roasted cauliflower with some goma sauce and chives inspired by this fusion Japanese chef cuisine I had a few days back. I roasted the cut up florets at 180 degrees celsius for about 25 minutes after marinating them with abit of cumin powder, olive oil, salt and pepper. Then I garnished it with chives and goma sauce.
I'm going to submit this post to I Heart Cooking Clubs.