Mumbai Flavours

Lady's fingers in Chick Peas Curry

Butter Curry Beef

Black Lentil Dal

Cauliflower Bryani Rice

Four years on, Mumbai surprised me. While still far behind China's pace, Mumbai's urban development is evident. Slums are still around, only this time they are hidden behind taller buildings and newer structures. The long awaited highway bridge is open, but traffic never eases. The snail pace infrastructural development just could not keep up with India's economic miracle. My rides in the city were comfortable this time around. I expected worse, being haunted by memories of my previous trips years ago. Constant honking on the roads however, remains a regular feature. Saw fewer slum kids in the street coming up to our car this time. Hotel accommodation at the Trident was world-class. It just opened its doors last week, and I was the first customer from my company. Staff's attentiveness was over-the-top, I must say. Everywhere you turn, you'll hear "Excuse me madam, may I help you?". Got some excellent dinner recommendations from Indian colleagues. The Peshawri at ITC was superb - it serves the best black lentil dal and mutton in the world, I was told. Will have to agree with that. Soma at Grand Hyatt was nothing less spectacular. Felt like a pig last week.

So inspired by my trip this time, I tried my hands at reproducing some of the dishes, with the help of ready-made spices purchased on my way home. They loved the food. It was Mumbai in a flash!

Birthday Dinner at Home

Time flies. I can't believe how quickly it came and went. This is my second entry on the topic of my birthday celebration. So, I knew it has been a year since I started blogging. Given the current economy, we decided on a home celebration, and since it was my birthday, I was not to lift a finger. Yan did all the grocery planning and shopping, cooking and washing. After all, it was meant to be a treat for me. I must admit that I was a little stressed out watching him do his things in the kitchen. Precision and timing don't feature often in my cooking vocabulary, yet Yan, an engineer by profession, is exactly that type of cook. "Two minutes on each side of the steak", I heard him murmuring to himself.  I smiled and walked away.

He did impressed me in the end. The steak was cooked to perfection, with the right thickness and medium well.

He used some of my pesto sauce to prepare spaghetti mushroom as a main course for his mother, who's a vegetarian.

He baked a dozen escargot for a few minutes in the oven, which added an element of sophistication to the menu for the night.

And since I wasn't allowed to meddle in the cooking, I volunteered to set up the table in my favourite apple green and white theme.  

That ubiquitous dish!

This is one dish that most people in my part of the world will know how to cook. It never disappoints no matter how bad the cooking is. I love making it because it's easy and it's delicious. Something I could whip up within an hour.

Moroccan Inspirations

I was so inspired by a cooking show on TV that I dreamt about cooking Moroccan dishes last night and sprang into action early this morning. It helped that I had a box of couscous in my larder unit and most of the spices needed to make it work. I couldn't wait for dinner, and made Sunday brunch instead.

Moroccan Lamb. Combination of lemon juice and spices (coriander seeds, cumin and paprika) gives a sharp tangy flavour that goes really well with cous cous.

The marinate. 

Butter couscous.

Moroccan inspired dip, made from split beans.

Oxtail Soup - Two Ways

It had been a productive Sunday. Got up early. Prepared green curry base. Boiled oxtail bones soup base. Hit the gym. Lunched out at La Petite Cuisine. Watered plants and lawn. Fixed new solar-powered plant lights. Cooked dinner. Set up dining table. Guests arrived. Enjoyed dinner conversations. Prepared coffee from Spinelli's coffee beans. Watched Man U struck 2nd goal. Guests called it a day. Washed up. Started blogging....

Oxtail soup - Chinese style - clear soup with yam and white radish

Oxtail soup - Western style - Goulash

Sour cream green curry shin beef fillet

Black Olive Rice

This Labour Day weekend presented yet another opportunity for me to try some new dishes. As always, I love to modify existing recipes to suit my own style, which inevitably will have something to do with swifter cooking time, healthy(ier) choices and freshly available ingredients. My version of black olive rice uses less oil, no seasoning, and cooked using a rice cooker. Instead of canned salted olives, I used pitted black olives which are a lot less salty and fresher. I first stir-fried the finely chopped black olives in a small amount of garlic-infused olive oil until fragrant. I then added in soaked long-grain rice to the fried olive paste until well mixed in low heat. (Sprinkle a little salt to the rice mixture, if you prefer). Lastly, I transferred the rice to a rice cooker, filled it with water just enough to cover the rice, and let it cooked automatically in the cooker. Easy and hassle-free.

I served the olive rice with baked cashew nuts, fried shrimps, fresh-cut onion slices and hot chillies. Rice and condiments are best eaten when mixed.

To compliment the olive rice, I made some mild green curry mutton, with long beans and fresh peas (again not canned or frozen).

Another dish to go with the rice was baked chicken with orange zest and spring onions. This is yet another simple and easy recipe. I first rubbed sea salt over the chicken, let it marinate for an hour (this is the seasoning), before browning them on medium heat with a small amount of oil (skin side on the pan or skillet) for a brief few minutes. I then poured in a cup of freshly squeezed orange juice, a few strips of orange peel, and spring onions, before placing the pan in the oven for about 20 minutes at 170 degrees C.

To balance the meat, I prepared a simple vegetarian dish - stir-fried brussels sprout in garlic infused oil. I served the cooked vegetable with fresh onion slices for added punch and freshness.

Cantonese Roast Duck

Preparation was somewhat tedious. I had to first blanch the duck in boiling water for a few minutes, prepare the stuffing (which is where the magic is), insert the stuffing into the cavity of the blanched duck, sew it up, glaze the duck with honey dissolved in rice vinegar, tie a string onto its neck and hang the duck overnight to dry. 

Honey glazed, stuffed, and ready for the oven

Roast duck fresh out of the oven

Carving the roast duck

Succulent pieces of duck breast meat

For the stuffing, I first fried finely chopped ginger roots and star anise in vegetable oil until fragrant, then added in a mixture of yellow bean sauce, hoisin sauce, five spices powder and chinese wine. I then tossed in a bundle of chopped spring onions, and let the gravy boiled for a minute or two. 

Pasta for Vegetarian and Seafood Lovers

It's a little more complicated when there's a vegetarian in the house of meat eaters. To make sure that everyone has a satisfying meal, the vegetarian gets enough nutrients and there's no over-cooking, the menu needs careful consideration. For that reason, I cooked two different types of pasta. Spinach tagliatelle with brussels sprout, asparagus and goat cheese for the vegetarian, and spaghetti with clams and green mussels for the rest of us.

Boil tagliatelle

Stir-fry brussels sprout and asparagus in olive oil with garlic

Mix in pasta and goat cheese

Cook for a few minutes, and you'll have spinach tagliatelle with brussel sprout, asparagus and goat cheese. I used 1 tablespoon of goat cheese just for flavouring. If you prefer a more cheesy or creamy flavour, you could add more goat cheese to taste. This is a light and healthy pasta, as long as one uses a considered amount of olive oil and cheese.

Spaghetti with clams and green mussels was a crowd pleaser. One can't get it wrong with seafood. It's so easy to cook, and sure to impress your guests.  I first stir-fried the clams and mussels in garlic-infused olive oil, then added in a little white wine for extra flavouring, and finally mix in the pasta.  I let the pasta cooked for a few more minutes in the clams/mussels base. 

Spaghetti with clams and green mussels

A Simple Dinner for Five

It has been months since I last cooked a complete meal. Now that the house is ready, it's time to unpack the wok and cook up a storm. Not exactly....

It's not easy to pick up the pace after a long time away. For me, this applies to everything in life, including cooking. I need to be inspired, and inspired I did.  This weekend, I tried cooking something based mostly on imagination and a little on past experiences. Yup, first-time dishes and with no recipe, I whipped up a light dinner for five. 

Briyani-styled Rice

Fish curry with assorted vegetables

Beef Rendang

Stewed Pork Ribs with Bitter Gourd

As always, I enjoyed setting up the table. Nothing elaborate as it was a casual dinner for family members. A good presentation helps to wet one's appetite. 

Quickie Steamed Cake

I'm one of those who often have late-night cravings. This is one recipe where one could whip up a cake within minutes, and would have the ingredients ready at home. It calls for cooking oil and canned evaporated milk as replacements for butter and cream, and steaming rather than baking. What's more music to the ears is the fact that one could just mix and swirl all the ingredients together in a single bowl using a spatula, for a mere couple of minutes, with little impact on the outcome of the cake. There's no need to take out the electric mixer and other tools, which means little after-wash and clearing. A very simple and quick recipe that brings instant gratification. Perfect for rainy nights when hunger pangs strike. (Thanks Zaeda).

P.S. Alternative-Mom, here's the recipe:

Ingredients:
1 1/2 cup plain flour
1 cup cocoa powder
1 cup cooking oil
1 tsp baking soda
1 tsp baking powder
1 can evaporated milk
2 eggs
1 3/4 cup granulated sugar

Method:
1. Sift all dry ingredients; flour, cocoa, baking soda and baking powder. Set aside.
2. Mix oil, eggs and milk until all incorporated.
3. Mix dry ingredients with the wet mixture, by folding slowly.
4. Steamed for 30-45 minutes. (No hard and fast rule for steaming, time can be shorter or longer depending on your cooking utensil. You can take a peek every now and then, and it wouldn't ruin your cake).

Kuih Seri Muka

It has been some weeks since my last attempt at baking. I have been preoccupied with the house and other mundane things in life. But mostly, it's the house. I'm hoping that something exciting is going to happen soon, and that I could put my priorities back in the right places. For now, I'll just enjoy life a little.

I've been thinking a lot today about a memorable quote from the cartoon movie, Ratatuoille, that "Anyone can cook". There's some truth in it. Cooking is no rocket science. It just requires some passion and a heart. As simple as that, really. So when a friend posted pictures of some delectable Malay cakes on facebook called Kuih Seri Muka, I thought to myself, "Hey, I could do this". Indeed, it was a great and easy recipe. I modified it a little to suit my taste.

Glutinous Rice Layer

1. Soak 500gm of rice grains in water for up to an hour.

2. Mix 2 cups of coconut milk and a pinch of salt with the grains.

3. Steam the rice in an 8-inch square cake pan at low heat until it's cooked (takes approximately 30-45 mins)

4. Let it cool, and then press the cooked rice layer till it sets firmly into the cake pan. Set aside.

Pandan Layer

5. Prepare pandan extract. Cut 4-6 pandan leaves into small pieces, and add 1/4 cup water into a processor. Blend them thoroughly and then strain to get the pandan extract. 

6. In a separate bowl, add 2 cups of coconut milk, 3/4 cup of all-purpose flour, 1 cup of castor sugar, 2 large eggs and the pandan extract. Mix well to form batter.

7. Strain the pandan batter to remove any crumbs. Pour batter over the glutinous rice layer.

8. Place the cake pan back into the steamer for another 20-25 minutes or until the batter is cooked. Remember to steam at low heat to ensure a smooth cake surface.

9. Cake is ready.

Singapore Chilli Crab & More

It was about 2.30pm. We were shopping for bathroom accessories and kitchen faucets for our new place when YS called to say he'd be giving us a dinner treat. He just purchased two gigantic Sri Lankan crabs from the KK wet market, and promised us a hearty meal. Yan's mother almost flipped when she heard that the crabs would have to be killed just before cooking in order to preserve its freshness, i.e. the killing will have to be done right in her kitchen. Nobody was thrilled at the idea, frankly, but we just couldn't resist a scrumptious dinner of chilli crab and steamed crab. Three hours later, YS and wife turned up with a huge brown bag, and straight to the kitchen, they went. I tagged along like a curious inquisitive child. Out came YS' prized acquisition, each of the crab weighing no less than 1.5 kg. 

The crabs were first given a thorough scrub.

YS said the killing will be done humanely and with surgical precision. In a single clean jab at a small hole behind the flab of the crab, using a sharp object (he used a chopstick), the crab was swiftly dispatched.  I looked away as this was done. Next, he began to skillfully prepare the crab pieces.

He then heated up the wok with some oil for a minute or two, and poured in his special Singapore chilli sauce.

Crab pieces were then added to the curry, constantly stirring to ensure they were evenly covered with the curry. The lid is lowered to cover the wok, allowing the crabs to be simmered for about 5 minutes.

While the crab was simmering in the wok, he diluted a few teaspoon of corn flour with water to use as thickening agent, and beat a few eggs in a separate bowl. The thickening liquid is then added, fire was turned off, and lastly the egg mixture was added to enhance the appearance of the dish.

He stirred the crab for a minute or two, and then arranged them on a serving plate.

Next, garnishes was prepared.

And that was the first dish of the night - the famous Singapore Chilli Crab! He deftly moved on to the next crab. This was bigger than the first (weighed about 1.8 kg), because he knew Yan and I prefer the steamed version. Only the freshest of crabs will make the cut for this kind of preparation, as there were virtually no other ingredients (apart from Chinese rice wine and egg whites which were used more as flavor enhancer at the last cooking step).

He carefully arranged the crab on a serving plate, placed it over a steamer, and allowed steaming for about 5 to 7 minutes.

The crab turned bright orange red when it was done.  Egg whites was added, to be followed by a dash of rice wine. The lid was put back on for another 1 minute, and the second dish was ready!

On the side, I prepared chicken and potato curry, using the leftover rendang from a few days ago. I first sauteed potatoes (chunky cuts) in a hot pan until golden brown, and then stir fried the chicken pieces.  The two were mixed together, and rendang curry is poured over.  I let the concoction simmer for approximately 20 minutes.

The third dish - Chicken and Potato curry - was ready in less than half an hour!

While the dishes were being prepared by YS and Chef C separately, YS' wife steamed some Man Tou (chinese plain buns).  Man tou goes really well with curry dishes, and is an excellent alternative to rice or noodle.

And we were ready for a scrumptious meal cooked in style! So cheers!