Category: Salads and Vegetables

Salads and Vegetables, Western

Coleslaw

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Today I had to use that large head of cabbage before it spoils. So I decided to make coleslaw. However, I could only use half of that cabbage – it was just too big!

And, today I had a special guest come help me. The Boy helped me make the slaw. 😃

The Recipe

  • 1 cup mayonnaise (I didn’t have enough of the Best/Hellman’s mayo so combined it with some Japanese mayo to make up for the shortage)
  • 3 tbsp cider vinegar
  • 1 and 1/2 tablespoons white sugar
  • A sprinkling of coarse sea salt
  • Cabbage
  • 2 shredded carrots
  • Two large handfuls of cranberries

Transfer to containers to sit in the fridge for at least two hours (it’s very hot here so it takes longer for things to cool, even in the fridge 😒).

Asian Dishes, Malay, Salads and Vegetables

Lemak Lodeh

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This is a VERY typical and common dish in the Malay world. So today I thought I’d make this since there was a special request for it.

There are many variations so I used the simplest one. The best part is no oil in the dish, just boil and boil.

This dish is usually eaten with lontong or compressed rice and serondeng, a coconut floss dish. But the Malays eat this with rice quite regularly too as a day to day home dish with sambal tumis.

Today’s version is not thick because the special requester asked for a thin version. And also requested for lots of vegetables. No problem there!

Step 1.

Blend one large red onion, 2-3 cloves of garlic, a piece of turmeric and a small handful of ikan bilis. Blend with water to a super fine paste.

Step 2.

Boil blended paste with enough water to cover half the pot for ten or more minutes till the paste has a wonderful aroma. Add two teaspoons of salt. Basically the concept here is to cook the raw ingredients in the paste but instead of using oil to cook it down, you just boil with water long enough to cook it. A much healthier option.

Step 3.

Add bruised lemon grass and daun salam, or fresh local bay leaves.

Step 4.

Prep the vegetables. French beans, carrots, cabbage, firm tofu and tempeh. I fried the tofu and tempeh first because I wanted that golden colour in the dish later. Not the healthier option. You can choose not to fry first.

Step 5.

Add the vegetables and let boil till tender but still has a nice crisp.

Step 6.

Add one packet of coconut cream. Add a bit of salt if needed after tasting. Let simmer but don’t let it boil or the coconut cream will separate.

And this is the meal today:

Salads and Vegetables, Uncategorized

Mushy Peas

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Remember my post on Covent Garden’s fish and chips? Well, from time to time, I’ll think about it.😂 But today, because of The Boy’s insistence to make him fish and chips, I decided to make it the whole works.

It’s so easy to make. And delicious to boot, except that I have two girlfriends who loathe peas, so I am guessing there are a lot more pea haters out there.

It’s all about boiling, adding, blitzing and voila! Creamy and flavourful super sweet peas!

1. Boil: Peas

2. Add: butter, cream, white pepper, sea salt

3. Blitz: not too smooth unless you like it that way. It’s not creamed peas, it’s mushy peas! 😂

For tonight’s dinner, it’s battered salmon. Delish!

Salads and Vegetables, Sides

Roasted Peppers in Olive Oil

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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.