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RE: RE: Penny Yuen 18 Jun 2013 2:10 AM (11 years ago)

RE: RE: Penny Yuen 18 Jun 2013 2:08 AM (11 years ago)

Beetroot Soup | Ayurvedic Meal 1 14 Dec 2010 6:29 PM (14 years ago)

I attended a cooking class by Dr Sujatha Kekada in Ubud Bali. Dr Sujatha is an Ayurvedic doctor who owns Amrta Siddhi an Ayurvedic clinic at Nyuh Kuning in Ubud. The five recipes she planned out for us that afternoon was a dosha balancing meal. So far I've only tried out 3 of them.

This was the first dish, an appetizer to prepare the gut for a better digestion. We were all pretty reluctant to taste it at first as you must agree it is an unacceptable color for a delicious bowl of soup? But it turned out to be the yummiest homemade vegetable soup I've ever tasted. Those who said they weren't hungry, scraped the pot cleaned!

Chickpea Curry | Ayurvedic Meal 3 5 Sep 2009 2:57 AM (15 years ago)

I attended a cooking class by Dr Sujatha Kekada in Ubud Bali. Dr Sujatha is an Ayurvedic doctor who owns Amrta Siddhi an Ayurvedic clinic at Nyuh Kuning in Ubud. The five recipes she planned out for us that afternoon was a dosha balancing meal. So far I've only tried out 3 of them.

I never knew it can be so therapeutic cooking indian dishes especially the part where you have to grind your own spices. I learned so much about spices just cooking this one dish.

• 2 1/2 cups chickpea (channa dhal) soaked overnight. Boil for 40mins in 4 cups of water on medium low heat or till soft.
  

• 3 cloves garlic
• 1 tbsn fresh ginger
• 1/2 cup shallots

1. Add mustard seeds into hot oil and fry till pop.
2. Add in curry leaves and fry briefly.
3. Add in tomatoes and tumeric powder and cook for 5 mins
4. Add in paste and cook for 5 mins
5. Add in boiled chickpeas together with the broth and cook for 10 mins
6. Add in the garam masala spices and coriander leaves and cook briefly
   
7. Salt to taste
   

Egg Sandwich 5 Sep 2009 2:57 AM (15 years ago)

It's so easy to cook when you're starving mad. Especially a quick and yummy one.

• 1 free range egg
• 2 slices multi-grain organic bread
  
• 1 generous tbsn of almond slivers
• 1 tspn pumpkin seeds

1. Toast the bread
2. While you're waiting, quickly roast the almond and pumpkin seeds in hot ghee. Start with the almond first and when it starts to brown add in the seeds and fry till almond is golden, be careful to not burn it. Remove from pan.
   
3. Use the same pan to fry the egg. As soon as you crack open the egg into the hot oily pan pour a dash of soya sauce and few sprinkles of black pepper onto the egg and whisk it with a fork for a quick 5 sec and remove. Unless you like your egg really cooked then you can take your time.
   
4. Toast - egg - sauce - almond+pumkin - toast. Gobble. By the time I ate mine after the photo-shoot it was all soggy :(
   

Mango Cashew Nut Rice | Ayurvedic Meal 2 29 Aug 2009 10:50 PM (15 years ago)

I attended a cooking class by Dr Sujatha Kekada in Ubud Bali. Dr Sujatha is an Ayurvedic doctor who owns Amrta Siddhi an Ayurvedic clinic at Nyuh Kuning in Ubud. The five recipes she planned out for us that afternoon was a dosha balancing meal. So far I've only tried out 3 of them.

This rice dish was very much a comfort food. The ingredients blended so well together. Before I tasted it I thought it would taste a little sour because of the young mango in it but surprisingly not. It was oh so delicious!

• 1/2 cup grated young mango
  
• 1/2 white large onion sliced
  
• 1 cup cashew nuts
• 15-20 curry leaves
• 1/2 cup grated coconut
• 3 cups basmati rice, cooked
  
• a handful of coriander leaves
  

1. Add mustard seed into hot oil till they pop.
2. Add in cashew nuts and fry till golden brown.
3. Add in onion, tumeric powder, curry leaves and fry till onion is soft
4. Add in mango, coconut and salt and fry briefly
5. Add in cooked rice and fry till all ingredients are mixed well
6. Chuck in the handful of coriander and fry for 1 min
   

Home fries with shredded Gruyere 16 Aug 2009 9:33 PM (15 years ago)

Weekends are great for home fries because we can take our mornings slow and prepare a hearty breakfast! I like using new potatoes (young potatoes) for home fries because they don't break apart or have a 'powdery' center when they're cooked.

Back 9 Aug 2009 8:25 PM (15 years ago)

Dear readers,

My apologies for the lack of updates these past months. As some of you might know, I was stuck behind a firewall that cut off my access to many social networking sites and blogs. Thank goodness for internet loopholes! More Hungry Horse recipes will soon be posted. Check back soon!

Spicy Organic Seaweed Noodle Topped With Garlic Crisps 30 Jun 2009 10:07 PM (15 years ago)

I was so hungry and had nothing in my fridge except a bag of green beans and a packet of organic seaweed noodle. It's really tough grocery shopping for one and I love varieties. So when you're stuck with the same ingredients in your fridge for 3 straight days what do you do? You play with seasonings! Hehe

Dhall Curry 8 May 2009 8:39 PM (16 years ago)

A friend from Malaysia recently visited Beijing and she brought me a packet of yellow split peas! Split peas can be found here, but I would have to go to specialty gourmet markets and they rarely have them in stock. 

Amaranth Soup 7 May 2009 10:35 PM (16 years ago)

Edible amaranth is a widely used vegetable in Southeast Asia and it is also referred to as Chinese spinach. Other names most commonly used are en choy (Cantonese) and bayam (Indonesian and Malay). When selecting this vegetable, look for young amaranth with stems that snap easily and do not bend. Edible amaranth is also great eaten raw mixed in salads.

Usually, this dish is prepared in a broth made with dried anchovies and shrimp. I like this dish primarily because it is such a clean tasting soup.

Dhall Curry With Multi-grain Brown Rice 6 May 2009 8:41 PM (16 years ago)

This was an experimental dish that turned out pretty delicious and perfect if you're cooking for one person.

• 1.5 ltr water
  
• 1/2 cup lentils (dhall) and mung beans
  
• 1/2 cup organic multi grain brown rice (soak for 1/2 hr)
  
• 1/2 japanese cucumber
• 2 slices ginger, shreded
• 3 cloves garlic
• 1/2 cup green beans
• 1 tsp curry powder
• A dash of Braggs liquid aminos
• Sea salt to taste

• 1 tbsp ghee
  
• 5 curry leaves
• 2 dried chillies, roughly broken into few pieces
  
• 1 large onion, sliced
  

1. Put ingredients 1 into a deep pan over medium heat for 1hr. Depending on the multi grain, some takes longer to cook than others, just make sure it's really soft.
   
2. In a small wok or frying pan, saute ingredients 2 with ghee/ butter until onion turns golden.
3. When onion is golden, mix in lentils and cook for 5 mins.
   

Curried Egg Scramble 4 May 2009 6:53 AM (16 years ago)

Mung Bean With Fig Dessert 2 May 2009 8:25 AM (16 years ago)

Mung beans are packed with nutrition and high in dietry fiber. Figs contain good levels of potassium, calcium, magnesium, iron, copper and manganese. Dried figs contain twice the amount of calcium compared to whole milk.

• 2 cups mung beans
• 8 dried figs
• Brown sugar
• 1.5 ltr filtered water
  

1. Bring water to boil in a pot
   
2. Boil mung beans and figs over low-medium heat for 1 hour
3. Add brown sugar to taste and boil for another 10 minutes
   

Potato Chips 2 May 2009 8:21 AM (16 years ago)

How come no one told me I can make my own potato chips at home? But it's so easy! Thanks to some silly cravings last Sunday afternoon. Making your own chips at home is a lot healthier but still, fried foods are bad so eat sparingly.

Mixed Spice with Passion Fruit Tea 28 Apr 2009 6:41 AM (16 years ago)

I learned this recipe from an organic farmer at Earth Day Carnival last week. It's the most delicious tea I've ever tasted! It is extremely fragrant and will entice any lover of tea.

• 1 ltr water
  
• 1 fresh passion fruit
• A big blob of ginger, sliced
  
• 1 stock lemongrass/ serai, sliced
  
• 2 pandan leaves, sliced
  
• half cup mint leaves
• brown or cane sugar to taste
  

1. In a pot, bring water to boil
   
2. Add all ingredients except sugar and boil for 10-15 mins over medium heat
   
3. Add in sugar and boil for a couple of minutes
4. Scoop the pulp from the passion fruit into the tea
   

Steamed Egg Custard with Tofu 27 Apr 2009 2:41 AM (16 years ago)

This is very similar to chawanmushi, steamed egg custard served in little teacups, you often get at Japanese restaurants.

Every home has a version of this steamed egg recipe. For instance, my grandmother likes putting sweet pickled radishes in her steamed eggs. You can really add anything you like in it - sauteed mushrooms, pieces of cooked meat, seafood or nothing at all. Divide the mixture into individual bowls or serve family style in one large bowl.

Ginger Wine Soup With Rice Noodle 23 Apr 2009 2:25 AM (16 years ago)

• 4 stalks of chinese cabbage, sliced
• White crab mushroom
• 1 1/2 inch ginger, stripped (can you tell I love ginger?)
• Rice noodle for 2
• 1 ltr of water

1. Boil ginger in water for 10 mins on low heat
2. Add in rice noodle and mushroom and boil until noodle is cooked
3. Add seasonings and oil

Spaghetti with Asian Mushrooms 20 Apr 2009 6:00 PM (16 years ago)

Chocolate Mousse 20 Apr 2009 4:34 AM (16 years ago)

This is an incredibly easy recipe for a delightful dessert. I usually make this mousse in the afternoon so that it sets just in time for a dinner dessert. It's great served with fresh berries or by itself. As this recipe requires the use of raw egg whites, it is best to finish the mousse on the same day.

Chocolate Mousse Recipe

• 1 bar (100g) of good dark chocolate (e.g. Lindt)
  
• 4 egg whites
  
• 3/4 cup of full cream for making whipped cream
  
• 1 tsp vanilla essence
  

1. In a double boiler, melt chocolate.
   
2. While chocolate is melting, prepare the egg whites and whipped cream in separate bowls.
   
3. Using an electric mixer, beat egg whites until stiff and beat cream until soft peaks form.
   
4. Add half of the melted chocolate to egg whites and combine well. Add in rest of the chocolate and combine.
   
5. Fold whipped cream and vanilla essence into egg white and chocolate mixture.
   
6. Fill small ramekins or cups with chocolate mousse and place dessert in refrigerator for at least 2 hours to allow mousse to firm up before serving.
   

Stir-fried celery with walnuts 20 Apr 2009 12:54 AM (16 years ago)

I recently bought too much walnuts. I can be such a sucker for bargains - if you buy nuts in bulk, you can get them for a pretty good deal at the market. Now that the weather is getting warmer, I've been looking for ways to finish them off quick before they begin to get moldy.

This dish would go well with any type of nut. I think roasted cashews would work especially well. As with all stir-fries, it is best served with a bowl of hot rice.

Stir-fried celery with walnuts recipe

• 3 stalks of celery, sliced into 1" strips
  
• 1 red italian sweet pepper or red bell pepper, sliced
  
• a handful of walnuts
  
• 2 cloves of garlic, chopped
  
• 1/2 cup of water
  

• 2 tbsp sesame oil
  
• 1 tsp of mushroom seasoning (or any vegetarian stock seasoning)
  
• salt and freshly cracked black pepper to taste
  

1. Toast walnuts in a pan until fragrant. Set aside.
   
2. In a wok over medium-high flame, heat sesame oil until hot but not smoking.
   
3. Add garlic and toss for a few seconds, then add celery, peppers and walnuts. Toss for 1 minute.
   
4. Add mushroom seasoning, salt and pepper and some water. Toss and allow it to simmer for about a minute, until celery is tender.
   
5. Dish up and serve.
   

Sweet potato dessert soup 16 Apr 2009 11:13 PM (16 years ago)

Even though this is considered a dessert soup, I find myself having it as part of my breakfast or during teatime. It's extremely easy to make and simply good to eat!

I like using brown slab sugar, but if that is not available, rock sugar will work just as well. Back home, mum added a pandan leaf (screwpine leaves) knot in the soup giving it a nice sweet aroma. Osmanthus flowers are a good substitute as pandan is relatively difficult to find outside of Southeast Asia.

Sweet potato dessert soup recipe

• 1 sweet potato, cut into chunks
• brown slab sugar to preferred taste
• 6 big slices of ginger
• enough water to cover ingredients in a pot
• 1 knotted pandan leaf or 1 tsp of dried osmanthus flowers (optional)
  

1. Put all ingredients in a pot and cover with water.
2. Bring to a boil and reduce heat to low.
3. Simmer for 15-20minutes.
4. Serve and enjoy!
   

ABC Soup 14 Apr 2009 12:28 AM (16 years ago)

Nope, there are no alphabets in this soup. I suppose it has been dubbed ABC soup because it is as simple as ABC to put together. It requires only the most basic of ingredients that every home kitchen has on hand - carrots, onions, potatoes and bones (usually pork ribs).

ABC soup is a staple in most Asian households and a comfort food. When I asked my friend what we should make after a long day of moving to her new apartment, she said, "How about some ABC soup!" As a kid, mum would make a big pot of soup in the morning, we'd eat it for lunch and then as a side with other dishes during dinner.

As there are no pork ribs on this blog, here's a rib-less version that's just as nourishing and just as comforting.

ABC soup recipe

• 1 carrot
• 1 white onion
• 1 small potato
  
• 1/2 sweet potato
• 1 small tomato
• 1 lily bulb (bai he 百合), seperated (optional)
  
• 1 cup chopped oyster mushrooms
• a knob of ginger
• 3 whole cloves of garlic
  
• Enough water to cover ingredients in a pot

• 1 tbsp sesame oil
• salt and pepper to taste
• chopped scallions for garnishing
  

1. Chop vegetables in to chunks.
2. Fill soup pot with water and add in all ingredients.
3. Bring soup to a boil and simmer, covered, for about an hour.
4. Check seasoning and add salt if required.
5. Turn off heat and allow soup to rest a few minutes before serving.
6. Garnish with chopped scallions.
   

Flaky pie dough 14 Apr 2009 12:27 AM (16 years ago)

I got this recipe years ago while browsing a book by Nick Malgieri. If you love making pastries and desserts, his books are a must have. Most of his recipes that I've come across are very simple and uncomplicated.

I make this dough often, so often that the recipe has reserved a little space in my head for itself. It's great for any kind of dessert tart or pie. I even use it to make savory pies and quiches. You can't ever go wrong when a recipe calls for a generous helping of butter!

• 1 1/4 cups allpurpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder
• 8 tablespoons (4 oz.) cold unsalted butter, cut into cubes
  
• 2 to 3 tablespoons cold water

1. In a mixing bowl, place allpurpose flour, salt, baking powder and cubes of butter together.
2. Using your fingertips, coat cubes of butter with the dry ingredients and break apart the pieces of butter until the mixture resembles coarse bread crumbs (as pictured above).
3. Add a tablespoon of cold water and mix. If the dough is still dry, add a little more water until dough comes together. It should not stick to your fingers.
4. Turn out dough onto a lightly floured surface and roll out into a disk. Refrigerate for 30mins to an hour before using it.
   

Hot and Spicy Crunch 12 Apr 2009 5:55 AM (16 years ago)

Lemon grass, galangal root and lime leaves, the trio of flavors is the most favored ingredient in Thai cooking. Though lemon grass is easy to find, galangal root and lime leaves are not so easy. They can be substituted with ginger root and lime juice.

Hot and Spicy Crunch Recipe

Ingredients

• 5 baby corn sliced
• 4 water chesnut peeled and quartered
• 1/2 carrot cut into strips
• 10 green pea pod halved
  
• 3 kaffir lime leaf daun jeruk
• 1 tablespoon lime juice

• 2 tablespoon grapeseed oil or any cooking oil of your choice

• 4 fresh large chillies
• 1 inch galangal lengkuas
• 1 inch ginger root
• 2 sticks lemongrass serai
• 1 teaspoon brown sugar
• Salt to taste

• 5 cloves garlic
• 5 small shallots

1. Pound the chillie paste ingredients with a mortar and pestle till soft. Alternatively you can use a blender but it's not going to give you that juicy, elegantly textured and flavorful paste compared to the good old granite.
2. In a wok or a small, heavy skillet, dry-fry the chilie paste over medium-low heat until they darken and become fragrant, 3 mins, stir frequently.
3. Add the rest of the ingredients in and stir fry for a further 5 mins. Dish out into a black claypot and serve with steamed fragrant Siamese rice.