The Occasional Cook

~Pottering about in my Pink Kitchen

Haloumi Tomato Sticks — March 2, 2019

Haloumi Tomato Sticks

Such a simple recipe (in fact, not even a recipe!) but so delightful and delicious.

Cut haloumi into squares, fry them till very brown in olive oil, and skewer them with cherry tomatoes. Just before serving, place skewers on a baking tray, drizzle with olive oil, and bake for about only 5 minutes.

I am so going to make this my signature dish to bring for family events! See how pretty it sits together with the other potluck dishes πŸ™‚

Maakouda (Moroccan Potato Patty) —

Maakouda (Moroccan Potato Patty)

I am convinced that food unites people because there are many similar foods that every culture seems to call their own. I am pretty sure the interaction between communities has resulted in an exchange of wonderful ideas, and then adaptation.

When I first came across this, the first thought that came to my mind immediately was ‘bergedil’! ‘Begedil’ or ‘perkedil’ is a Malay/Indonesian potato patty made by frying and mashing these fried potatoes and then forming patties with the addition of fried minced meat and fried onions, is a favourite in this part of the world. Interestingly, ‘bergedil’ was introduced by the Dutch when they colonised Indonesia. The Dutch has a version of this called ‘frikadeller’. And now, I’m learning that the Moroccans also have their potato version, sans any meat.

I think the Moroccan version is much healthier. Instead of frying the potatoes, they boil them and mash them fine with spices and egg. Patties are larger and flatter. And they serve these maakouda in between bread (or eaten on its own).

 

I did not take a picture of the finished product on a plate because once they were off the pan, very quick hands snatched them and they were gone in seconds!

My version of the maakouda recipe

  1. 5 boiled large Russet potatoes
  2. 1 tsp smoked paprika
  3. 2 tsp ground cumin
  4. 1 tsp garlic
  5. 1 tsp French sea salt (just because)
  6. 1 tbsp finely chopped fresh coriander/cilantro
  7. 1 egg

Form into patties, and then before frying, dust with plain flour and dip in beaten egg. Fry till brown and crispy.

Enjoy!

Pesto and Cheese Whirls — September 22, 2018

Pesto and Cheese Whirls

Inspired by a recipe I read on GoodFood Magazine, I recreated this today.

I didn’t use their dough recipe because the Tastemade one I made last week works so well and I’ve got the measurements memorised.

I used olives and Italian flat leaf parsley, as well as semi sun-dried tomatoes and parmesan and mozzarella cheeses.

I must say, this one is a winner!

Next week I’ll make some more for colleagues but I’ll brush the sides with olive oil for more colour and flavour.

Chicken Gyoza — September 4, 2018

Chicken Gyoza

I posted once on meat dumplings but after that I’ve never made them anymore until today. Yes, it’s the one week term break and I have to start cooking again. πŸ˜‚

Ingredients for today’s chicken gyoza:

1. 300g minced chicken

2. 1 cup finely shredded cabbage

3. 1 tbsp light soya sauce

4. 1 tbsp yonzu sauce

5. Two dashes of white pepper

6. 1 tsp salt

7. 1 tbsp sesame oil

The method is to simply pan fry in a tablespoon of oil and when there’s colour at the bottom of the gyoza, add a swirl of tepid water around the pan and cover to steam. It’s done when all the water has evaporated.

I didn’t make any sauce to go with it because I ran put of fresh ginger but the usual Singaporean chilli sauce style that goes with every snack works well for me. 😌

Make someπŸ₯Ÿ πŸ₯Ÿ πŸ₯Ÿ today and freeze! (In fact, I froze the remaining to give to a friend later on for helping to babysit).

Hot Avoacado — August 25, 2018

Hot Avoacado

I love avocado spreads! And instead of buying them ready made from the supermarket (which can be soooo expensive) I’d rather make myself. Plus it’s so easy to just dump all in a mini food processor and whiz everything to a pulp.

In my version, I used three ripe avocados, half a large tomato, a tablespoon of jalapeno hot sauce I had got from London, sea salt, black pepper and half a large lemon juice.

It was delicious!

Ayver — August 21, 2018

Ayver

I first heard of ayver back in 2011 or 2013 when a colleague went on a trip to Macedonia and came back with a bottle of this wonderful red spread for us all ro share.

This evening I had four rather small red peppers and so decided to make this spread.

Original recipes, or rather, many recipes called for eggplant to be mixed but since I didn’t have any I used purely red peppers.

First I roasted them till blackened then removed the skin and seeds. I placed the red pepper meat into a food processor together with lemon juice, olive oil, garlic and salt.

Chicken Potato Croquettes — August 4, 2018

Chicken Potato Croquettes

So many times I’ve made croquettes and failed. Until one day a helper of a friend showed us all how it’s done. And the type of potatoes seem to be the key to the success. That said, all the Youtube shows and Japanese style korokke seem to use only russet potatoes. But I can’t seem to work with russet potatoes.

This is like Indonesian style croquettes or kroket, as they say it. Only thing is I shaped them too large so they look like Japanese korokke.

The ingredients are just so simple. Boil, steam and mash potatoes till very fine and almost gummy. Yes! In this case, you want gummy potatoes! So I used local Indonesian brastagi potatoes. Season.

Make filling. Today, it’s minced chicken and peas. Season.

And when cooled, insert filling into a potato disc which you’ve already balled and pressed. Shape into balls or oblong or oval discs. Then on to the breading station.

Eaten with Thai chilli sauce or garlic mayonnaise, croquettes is my boy’s favorite snack of all time!

Pani Puri — May 8, 2018
Roasted Peppers in Olive Oil — April 14, 2018

Roasted Peppers in Olive Oil

I’m sad that a place I’ve been going to yearly for years has closed down because the entire building it was on got en bloc. Goodbye my dearest Porta-Porta.

And suddenly I felt sad also for losing my favourite Italian starters. So I decided to try and make one of them – masserated in good pure organic olive oil roasted peppers.

In a pan roast peppers till soft and skin blackened.

When cooled, remove skin. Cut into strips and then place in a jar. Add sea salt generously and then pour oil over. Leave in fride (just because Singapore is so very hot now, nothing can stay good out).

Later I’ll see if I can get some great ciabatta to go with this.

Spinach Namul πŸ‡°πŸ‡· — March 24, 2018

Spinach Namul πŸ‡°πŸ‡·

The best spinach ever. And it’s so super easy to make! Such a hit. You need to use Asian spinach called Phuay Leng here. All you need is to boil it (not too long!) and then toss it in a mixture of garlic, soy sauce, sesame oil and sesame seeds. Delicious! This afternoon I ate with brown rice, boiled cabbage and beans in peanut sauce, and chicken. πŸ€ͺ