Category Archives: Western

Interesting Peppery Summer Soup

Here’s a nice soup made up from mix and match ingredients from a soup I learned how to make years ago.

Ingredients: Sweet peppers (mixed), 1 red chili pepper (de-seeded), plum tomatoes, red wine, vinegar, chicken stock (or vegetable stock), olive oil.

1. Grill/oven toast some sweet peppers.

1. Grill/oven toast some sweet peppers.

2. Fry the grilled and chopped peppers in some olive oil and chopped chili

2. Fry the grilled and chopped peppers in some olive oil and chopped chili

3. Open up a tin of plum tomatoes

3. Open up a tin of plum tomatoes

4. Chop the tomatoes up and add them to the pan. Simmer.

4. Chop the tomatoes up and add them to the pan. Simmer.

5. Simmer for about 10 minutes until the tomatoes start to get mushy. Then add some pepper.

5. Simmer for about 10 minutes until the tomatoes start to get mushy. Then add some pepper.

6. Add chicken stock, red wine and a slight bit of vinegar. Simmer again for about 5 minutes.

6. Add chicken stock, red wine and a slight bit of vinegar. Simmer again for about 5 minutes.

Then it is done. Once again my phone camera + lousy camera skills don’t do the food justice.

The tricky part is getting the right mix of wine and vinegar. Too much vinegar and the whole thing is ruined :). Alternatively, the wine + vinegar can be replaced with straight up red wine vinegar (although that it pretty darn hard to find in Singapore).
With the Swine flu/H1N1/’hamthrax’/’aporkalypse’/etc! scare it might be better to stick to vegetarian stuff, so instead of chicken stock I guess vegetable stock can be used (and still make it taste good).

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First Ever Pork Roast… Here we go..

This was to be my first ever attempt at roasting some pork. It turned out pretty darn tasty!

What I used: Pork Loin, Balsamic Vinegar, Rosemary, Thyme, Garlic.

What I’ve experienced with pork it is that it tends to be quite difficult to get the right amount of ‘cooked’ as it is extremely prone to overcooking and tasting a bit dry. So it has to be done with care and needs to be checked on and turned regularly.

1. take a good pork loin

1. take a good pork loin

2. the balsamic vinegar used

2. the balsamic vinegar used

3. prepare the pork with chopped garlic rosemary a crushed up bay leaf and a splash of balsamic vinegar

3. prepare the pork with chopped garlic rosemary a crushed up bay leaf and a splash of balsamic vinegar

4. chop some of the pork off and boil the crap out of it

4. chop some of the pork off and boil the crap out of it

5. chop some carrots onion and celery

5. chop some carrots onion and celery

6. now the pork has had the crap boiled out of it

6. now the pork has had the crap boiled out of it

7. put the chopped up vegetables in a baking tray and pour the water from the boiled pork onto it

7. put the chopped up vegetables in a baking tray and pour the water from the boiled pork onto it

8. place the pork directly on the oven shelf with the tray of vegetables underneath so it can catch the juice from the pork whilst cooking

8. place the pork directly on the oven shelf with the tray of vegetables underneath so it can catch the juice from the pork whilst cooking

9. once cooked pour the vegetables back into the pot and theres the soup which can also be used as the gravy base

9. once cooked pour the vegetables back into the pot and theres the soup which can also be used as the gravy base

10. and there you go it is done not too well done not too undercooked

10. and there you go it is done not too well done not too undercooked

11. then it is served

11. then it is served

12 missing the gravy though

12 missing the gravy though

The other thing to note is that the tray of vegetables needs to be filled up with extra water regularly, or it dries up. I guess in future I could try making a large amount of pork stock and adding that in, instead of fresh water, to make it extra flavourful.

Gordon Ramsey’s Scrambled Eggs

These really have to be the best scrambled eggs ever. They were awesome even when I made them using his method:

http://www.youtube.com/watch?v=yUnybwlKw1Y

Although instead of chives, I used basil. Which makes them more awesome.

I love the way he teaches the viewers about the science behind adding the salt to the eggs at the right time too! Awesome!

Seafood (Clam) Pasta

A lot of people think this dish is quite difficult to make. I did for a while too until I tried it one day. In reality, it is probably one of the easiest things I’ve ever made as the ingredients are simple and can be prepared in next to no time at all. Although I’m sure to perfect it could take quite a good few attempts.

The ingredients are:

Butter, Clams, White Wine, Onion, Garlic, Basil, Olive Oil, Ex Virgin Olive Oil and Spaghetti (or whatever pasta you prefer)

What’s best is that this is relatively cheap to make (Clams from the supermarket were $1.80).

Here’s how I made it:

1. Heat a tiny bit of olive oil in a pan.

Olive Oil in Pan

Olive Oil in Pan

2. Throw in some chopped up garlic and onion.

Garlic, Onion & Olive Oil in Pan

Garlic, Onion & Olive Oil in Pan

3. Wash the clams by running them under the tap and giving them a light scrub on the shell.

Clams Washing

Clams Washing

4. After the garlic and onion have cooked enough to be fragrant, without browning, add in some butter and white wine to the sauce.

Add Butter and White Wine

Add Butter and White Wine

5. Cover the pan and cook for a minute or so, until the sauce turns kinda creamy.

Simmer with Lid on

Simmer with Lid on

Creamy Sauce

Creamy Sauce

6. Add the clams in, and place the lid over the pan again. Turn up the heat slightly and cook the clams for about 7-8 minutes, stirring them up occasionally.

Add Clams to Sauce

Add Clams to Sauce

7. You’ll know the clams are cooked when they open up. Throw away any that don’t open up.

Cooked Clams

Cooked Clams

8. Make spaghetti, or whatever pasta, a slight bit al-dente, and mix with black pepper, basil and extra virgin olive oil.

Spaghetti with basil and extra virgin olive oil

Spaghetti with basil and extra virgin olive oil

9. Toss the Clams onto the spaghetti and chow down!

Seafood Spaghetti

Seafood Spaghetti

Butter Chicken

Butter Chicken (Product of Wife)

My wife loves to use ziploc bags for just about everything. Marinating chicken is not excused:

Pretty good idea though. The chicken is nice and marinated.

Finished product:

Nom nom nom nom!

Pork Chops with Creamy Cider Sauce and Mustard

Pork Chops with Creamy Cider Sauce and Mustard:

I’ve totally forgotten the exact steps for this one so I’ll let the pictures do the talking:

Yum!

Time to Make a Spanish Omelette

It’s time to make a Spanish omelette. I love these things. Perhaps it reminds me of when I was younger and my dad would make it for me when I was a bit peckish. I’m not sure if this entirely classifies as a Spanish omelette but its a rendition of if that I like. The ingredients change with whatever I have in the house at the time.

1. First of all, boil a potato and chop it into little cubes, chop up a capsicum and grate some cheese. Then add them all into a bowl with some beaten eggs, black pepper and basil.

2. Then heat some butter in a frying pan.

3. Throw in your ingredients mix from the bowl

4. Then let it cook for a while until you can see the effect of the eggs cooking underneath start to cook on the top.

5. After that, to finish off the top you can either a) flip it, which might be a bit messy or b) place under the grill. I choose the latter.

6. Serve and enjoy!

Hmm. Now I’m thinking of changing the ingredients around to make it a Singapore omelette. Chili padi anyone?

Ingredients: Russet potato, grated cheese, eggs, red capsicum pepper, lurpak butter: NTUC.