The Occasional Cook

Fresh Figs

October 22, 2011 7shasha7

Yesterday while I was doing some errands at Little India, I decided to pop over Chia’s to get some salad. I chose some arugula and while waiting for the stallowner to look up from his work (he was so busy calculating some invoices) I chanced upon a box of lovely purple fruit. There was a lovely purplish blush to it and then I saw in small print the word ‘fig’. My eyes lit up instantly. I asked him, “Are those fresh figs?” He looked up and I think he could see the wild excitement in my eyes (I have super huge bulging eyes) and actually put down his calculator to tell me more about fresh figs. He even said that he actually sells them year round but need to order first. He only displayed them because they were in season. Well, I had to buy them. I’ve tasted dried figs before but never the fresh ones!

Back at my mom’s, I was so excited cutting into the fruit. No wonder all my favourite chefs, especially my imaginary boyfriend, Jamie, loves it to bits. The fruit is luscious and so so sweet! Mmmmmmm….. I have found my favourite fruit.

IMG02285-20111021-1700 — You can eat the whole thing, skin included.

IMG02287-20111021-1921 — Arugula, fresh figs and feta cheese.

IMG02291-20111021-1923 — Salad with balsamic, honey vinagrette.

Asian Dishes, Noodles and Pasta, Singapore

Singapore Laksa

October 22, 2011March 3, 2021 7shasha7

The Little Girl has been craving for laksa. She just loves laksa and so do I but I’ve got absolutely no idea how to make it. The Malay style laksa which looks the same as the Singapore one uses fish. Well. I decided to cop out and do the Singapore style Chinese version which doesn’t use fish at all in its gravy.

At my favourite (actually, not favourite but more like convenient) NTUC, I called my mom and asked her what goes into the paste. Oh, the usual, she replied. Onions, garlic, lots of dried shrimp,… Simple enough. I grabbed the ingredients I needed and then when I wanted to buy the tau pok (fried/dried tofu) I noticed this…

Well, well. I grabbed that packet.

Back home in the kitchen, I made the paste. In a blender, I added onions, garlic, a bit of belacan, dried shrimp, bunga kantan (ginger torch flower), lemongrass, fresh turmeric. And blended all of them with a bit of water to form a paste.

After which, I fried the paste in oil till the oil separates from the paste, added coconut milk and water. Then, I added in the ready made paste. I added fishballs, tau pok, and a bit of daun kesom (laksa leaves) and then, voila! My first attempt at making laksa.

Poultry, Sides

Chicken, Apple and Carrot Wontons

October 22, 2011 7shasha7

I love making wontons. This is my second wonton post. What’s not to love about this tiny little fried parcels?

This time round I used chicken fillet grounded and then added shredded red apple and carrot. I flavoured it with hoisin sauce and a bit of sesame oil. Oh, and a bit of shredded cabbage too. Hence, this time round, the wontons were not dry (normally, I’d just use chicken meat and a carrot or water chestnut) but they were very light and hollow inside. They disappeared fast, though.

IMG02266-20111018-1416 — Aren't they just so cute?

IMG02268-20111018-1424 — I used to make them and store them in plastic containers to give away to my moms.

IMG02270-20111018-1425 — I like to eat my wontons with the dark thick sticky sweet soy sauce.

Bread and Batter, Desserts

Cinnamon French Toast with Strawberry Sauce

October 16, 2011October 16, 2011 7shasha7

I’ve been making breakfast for two or three colleagues nowadays. Last Friday, I decided to make French toast. This time round, I wanted to make it the real Western way. Well, almost. The real way to make French toast is to make a custard out of eggs, cream, sugar and seasoning. The Singaporean way, and the way I’ve been making for years, is just to use beaten egg. I believe I had an earlier post on cinnamon french toast. Anyway, as I didn’t have cream, I used Carnation milk instead. And then, because I had a boxful of strawberries, I decided to make strawberry sauce.

IMG02259-20111014-0523 — Four eggs, carnation milk, one vanilla bean, cinnamon, sugar.

IMG02260-20111014-0525 — I fried purely in butter and I used wholemeal bread,.

IMG02256-20111013-2036 — Sliced strawberries, with sugar and 1 tsp of lemon juice. Boil till it becomes syrupy. Chill in the fridge.

IMG02261-20111014-0545 — I cut the bread into half, and when cooled dust powdered sugar on top, a quarter teaspoon of honey and put the strawberry sauce on the side with a few mint leaves.

Desserts, Malay

Bubur Pulut Hitam

September 30, 2011March 3, 2021 7shasha7

For some inexplicable reason, I felt compelled to make this local dessert that firstly, I hardly eat and secondly, I have never made before. Last Sunday then, after a visit to my in-laws, I stopped by local grocer and asked for this ‘pulut hitam’ rice. The Chinese man nodded and led me to the fridge. Puzzled, I then started spluttering in Singlish and Malay thinking he didn’t understand what I wanted. He just coolly took out this big basin, opened the lid and lo and behold, I saw lots and lots of black rice. Then, I asked the stupidest question, “Is this real one or fake?” That cracked him and The Hubby. The reason I asked was that my MIL had told me that there are poor quality of rice and that if you buy the ‘fake’ version, the rice will not turn black but just white. And so my other silly question to the shop owner was, “This one when cooked will turn black, right?” He answered, “No. Purple.” Hahahahaha. I mean, I know bubur pulut hitam when cooked can’t be black. Oh, well. Tentative, I bought 200g and made this the minute I got home.