Friday 29 April 2016

Brinjal with Minced Pork - Oh So Purple

Growing up I never liked vegetables, and brinjals would be pretty high in the ranks of vegetables I detest. But when I grew up I learnt to like many vegetables. My Mum's spicy yong tau foo with dark soya sauce made me fall in love with brinjals again. But like it's name suggest, the whole dish, along with all it's ingredients is dark brown.

Experts say you should eat your colours, like red, orange, blue, green and purple. But it seems inevitable when cooking brinjal right? Whenever you cook it, it turns into a sad, greyish brown shade. Recently I stumbled upon a few videos on YouTube that showed how to keep the brinjal purple even after cooking. One suggest you coat it with vinegar first, but it would also require you to fry the brinjal first. I hate frying. All the oil needed is so troublesome and messy! The other method is this, super high heat with a minimum amount of time. The only way to achieve that is to use the microwave.

I've had my microwave for such a long time that I actually don't know what model it is or it's maximum voltage. I do know how to cook under maximum power though, and it really works! The brinjal is actually cooked, but the colour remains a pretty purple! Amazing!



Minced Pork gravy
75g Minced pork
1 onion (diced)
1 garlic (minced)
Seasoning:
1 tsp dark soya sauce
1/2 tsp oyster sauce
1 tsp sugar
1/2 tsp fermented soya bean paste
water

  1. Brown the minced pork (you can use any type of meat) with a little oil. 
  2. Add onion, garlic with a small pinch of salt and pepper. The salt will make the onion sweat, so it will soften rather than brown. Stir fry until onions turn slightly translucent. 
  3. Add enough water to cover all the meat. Add in the seasoning, mix well and cover up to let the meat braise for a few minutes. 
  4. After 5mins, check the flavour before thickening gravy with a little cornstarch slurry. Set aside. 
  5. Cut brinjal into bite size pieces and place on a microwave safe plate skin side up. 
  6. Coat the skin in oil. 
  7. Cover with a microwave safe cover and cook in the microwave at the highest heat setting for 3 minutes. 
  8. Take out the brinjal, pour the meat gravy on top. Cover and microwave under full power for 1 minute. 
  9. Serve!



Looking at those shades of purple reminds me of the recently departed singer, Prince. Rest in peace!

Thursday 14 April 2016

Salmon and Cheese Quesadilla

On some days I just get so sick of thinking what to cook for lunch/dinner. Rice, porridge or noodles? Ugh.. So once in awhile I would make this, Salmon and Cheese Quesadillas. Not only are they simple to make, they are super delicious!


Ooh... check out the stretched cheese....

Salmon is so nutritious, but my babies would only eat a few mouthfuls and they had enough of it. Maybe it's due to the strong flavor? But when I make these Quesadillas, the two kids could devour the whole salmon fillet by themselves. And that makes me a happy Mum!

Makes 2 whole Quesadillas

1 salmon fillet (or canned salmon)
a pinch of salt
a dash of pepper
1 heapful tsp mayonnaise
1 pc Laughing Cow cream cheese (about 16g)
1 tsp lemon juice

Shredded cheese
Whole wheat Tortilla wraps

  1. Steam Salmon fillet with a pinch of salt. 
  2. When cooled, flake it with your fingers to check for bones. 
  3. Add mayonnaise, cheese, pepper and lemon juice. Mix well. 
  4. Spread a thin layer on tortilla wrap. Sprinkle cheese on top of salmon mix. Leave a space around the edge. Top with another piece of tortilla wrap. 
  5. In a slightly oiled frying pan, pan-fry the tortilla on both sides using low-medium heat until it is golden brown. 
  6. Cut and serve!

Tom Yam Braised Chicken

Before we had our Korean craze, we were so in love with Tom Yum. Tom Yum soup, Tom Yum steamboat, Tom Yum fried rice, etc. I looove Tom Yum...