East Malaysia Cooking Trip – Part 1

brinjals

Hello my blogger friends, greetings from Hong Kong! For those who have been following my blog, I’ve finally settled down in this city that never sleeps. It’s been more than two months since my last post and I hope you will still get to see this in your reader or email 🙂

I am preparing to start cooking and baking soon but for now, I would love to share with you an amazing trip that I’ve made before my move. For this trip, I get to stay with my relative in Sarawak, East Malaysia who owns a little vegetable garden right in front of the house. Of course, you know my itchy hands wouldn’t leave those gorgeous plants alone. Hee hee!

chinese squash

These are oriental squash which are great for making clear soup with dried scallops and pork short ribs. Boil them together for an hour and all you need is just a little salt to flavor it.

be different

While most squash are long and straight, some just prefers to be different.

robot oven

dough in robot oven

I would like to introduce this powerful oven that looks more like an alien in scifi films which can pre-heat to 220C within 10minutes. The only thing to be careful is that the heating element is at the top so attention is needed to avoid the crust of my bread from getting burnt. Yes, I baked bread with it and the result is very satisfying.

foccacia

I made this foccacia bread with dried Italian herbs using that robot. It was really crispy on the outside and soft on the inside. The bread was very well received and before I knew it, the pan was empty.

12 hour overnight poolish 

150g strong flour, 150g warm water, 1/8 teaspoon instant yeast

Mix everything together  and let it ferment overnight.

Main dough

278g strong flour, 150g warm water, 1 & 1/4 teaspoon instant yeast, dried Italian herbs, 1/2 teaspoon fine sea salt, 2 tablespoon olive oil, poolish

Mix everything together and work your dough till it is smooth. Let it rest for 45 mins. Stretch and fold the dough and let it rest for another 45mins. Pre-heat oven to 200C and bake for 20mins. Sprinkle with grated parmigiano if desired.

harvesting egg plant

I just can’t keep my hands off these gorgeous brinjals or long eggplants. I’m so lucky that they are at their best when I was there. Green on the inside with no seeds yet.

pasta with brinjals

With limited ingredients, I turned the brinjals into this pasta dish.

brinjals, cut into circles

red chili, chopped

1 onion, chopped

italian herbs

1 big lime juice

olive oil

sea salt

black pepper

your favorite pasta

Fry brinjals in olive oil till caramelized and set aside for later use. With the same oil, saute onions till caramelized and put in red chili, sea salt and pepper. On another burner, cook pasta to al dente and keep some pasta water. Back to the frying pan, add in lime juice and pasta water follow by a good handful of italian herbs. Put in pasta, brinjal and toss well. Serve with grated parmigiano and perhaps more chili.

It’s been a great trip. I’ll share more recipes in part 2 okay?

Mussels in Spicy Tomato Sauce

mussels in spicy tomato sauce

Hello my friends! Hope all is well and that you have not forgotten me. Its been a while since my last post or rather since I last logged on to this site. And I’m deeply touched when a couple of you specially wrote to ask about me. I’ve been busy making some changes to the next stage of my career/life and will need to take another break from sharing my recipes after this till I’ve settled down in another city.

This is a really simple and flavorful dish to make.

big fat mussels

finely chopped garlic

black pepper

sea salt

finely chopped fresh chili (the hottest you can find)

tomato sauce

fresh basil

olive oil

white wine

Heat up olive oil in a pan over medium heat and throw in garlic, chili, pepper and salt. When aroma fills the air, put in mussels follow by a glug of white wine. Once the alcohol evaporates, put in tomato sauce follow by fresh basil and cook for another minute or two.  Serve immediately with crusty bread.

Hope you will like it. Take care everyone. I’ll be back!

Zucchini Pasta

photo (27)_1

 

This is undoubtedly a classic dish in many parts of the world but it is hard to find on menus here in Singapore. I was encouraged and inspired to create this recipe by the beautiful blogger Gabriela Blandy who is able to paint pictures with words in her popular blog thesenseofajourney . I sincerely hope that she will come round with her unforeseen transition in life and start writing again.

Gabriela suggested a recipe using fresh mint when she was visiting my post Pecorino Romano . As I could not get hold of mint while making, I adjusted the recipe into this.

Serves Three (my mom was here to taste it :))

2 big zucchinis

3 small bowls of penne

Chopped tomatoes

1 small chopped chili

Chopped Garlic

Dry Italian herbs

Half cup of cooking cream

Grated pecorino cheese

White wine

Balsamic vinegar

Extra virgin olive oil

Sea salt

Freshly crushed black pepper

A wedge of lemon

Cut 6 thick slices of zucchini with skin on. Marinate with lots of olive oil, balsamic vinegar, black pepper and salt. Bake at 200 degrees C for 50 minutes. I started with a cold oven and it still came out well.

Chop the rest of zucchini into small pieces with skin on and blend with cream into a puree. Set aside for later use. Meanwhile, boil a pot of water. Add salt and start to cook penne till al dente. In a frying pan, heat up olive oil and fry garlic and chili till garlic starts to brown. Pour in white wine and continue cooking till the liquid is reduced by half. Pour in zucchini and cream puree. Add salt, pepper and a handful of Italian herbs to taste.  Cook for 20 minutes stirring occasionally. Add in grated pecorino cheese and penne. Squeeze some lemon juice over and serve immediately with baked zucchini and chopped tomatoes. Complete the meal with crusty bread and a glass of white.

Thanks for stopping by and please tell me how you like this.