nuff nuff nufff nang

Wednesday, July 30, 2014

Tuna Wrap

This recipe serves 4 pax.


Tuna Salad
1 can of tuna
1/2 red onion, cubed
1 small handful of dill, chopped
1 hard boiled egg, boiled (optional)
2-3 tbspoons of mayonnaise
1-2 teaspoon of lemon zest
2-3 teaspoon of lemon juice

1 fresh corn /100grams of frozen corn
1 tbspoon of butter
1 teaspoon of thyme
Salt & Pepper to taste

1/2 box of mushrooms,cubed
2 teaspoons of mirin
2 teaspoons of shao xing wine
1 teaspoon of thyme

Salt & Pepper to taste

1 Avocado, sliced and squeeze some lemon juice on top to keep it green.

4 Pieces of wraps

1 tomato, cubed
1 teaspoon of garlic, minced
1 teaspoon of shallot/onion, chopped
1 handful of cilantro, chopped
1 lemon, for its juice
Salt & Pepper to taste

For tuna salad,
(1) Mix (B) together and microwave for 2-3 minutes. If you are using fresh corn it would take a longer time to get cook through.
(2) Heat up a pan on medium heat, put the mushrooms in and sauté for 3-4 minutes until it slightly reduced in size. Add in the remaining (C)  ingredients and mix well.
(3) Take a big bowl, add (A) (B) and (C) mix well and aside for at an hour for the flavours to merge.

For salsa,
Just mix everything together and set aside for at least 15 minutes.

To assemble,
Just heat up the wraps on a frying pan and wrap it with tuna salad, salsa and sliced avocado! And you may serve it with a simple salad dress with vinaigrette on the side.

Voila you are done :)

You can always substitute tuna with cooked chicken breast, cubed and I would recommend to top it with a drizzle of maple syrup.

Till then xoxo

Saturday, July 26, 2014

Egg Benedict Recipe adapted from masterchef au

This recipe serves 4 pax. Ingredients 250g of Smoked Salmon 8 Eggs for poaching 1 Loaf white bread/4 english muffins 300grams of Chinese baby spinach, only leaf part is needed 1 Packet of Button mushrooms, sliced/cubed1 Tbspoon of sliced shallot 2 Teaspoons of minced garlic1 Tbspoon of Mirin 1 Tbspoon of Shaoxing Wine1 Tbspoon of Oyster Sauce1 Tbspoon of Thyme Salt & Pepper to taste
Ingredients of Hollandaise Sauce 150grams of unsalted clarified butter 2 Shallots, finely chopped 1 1/2 cups of white wine (I omitted this and it tastes fine to me.) 1 cup of white wine vinegar 1 Bay leaf 4 Black Peppercorns 3 Egg Yolks 2 tbspoons of finely chopped dill Salt & Pepper to taste 2 teaspoons of Worcestershire sauce 
Hollandaise Sauce (1) Melt butter in a small bowel by using microwave for around 5 minutes. Allow the whey and solids to settle, then ladle off the clear melted, clarified butter. Discard whey, and allow clarified butter to cool.(2) Place shallots, wine(optional, or 1/2 wine 1/2 chicken stock would be a good substitution), vinegar, bay leaf and peppercorns in a saucepan set over high heat, and reduce by two thirds. Remove pan from heat and allow to cool, then transfer mixture to a heatproof bowl.(3) Add yolks and 1 tablespoon of water to bowl, and whisk until foamy and paler in colour. (4) Meanwhile, place a saucepan of water over medium-low heat and bring to a simmer. Set bowl into pan, and continue whisking until the mixture forms a thick ribbon when you lift the whisk from the bowl, taking care not to scramble the sauce.(5) Slowly pour in butter in a thin, steady stream, whisking constantly. Strain through a fine sieve into a serving dish. Stir in dill and season to taste. Set aside and keep warm. 
To serve, (1) Bring a saucepan of water up to a rolling boil. Add vinegar and a pinch of salt. Poach eggs for about 3 minutes until whites are set and yolks are soft.(2) Coat the bread/muffins with olive oil/butter and toast until its crispy on the outside. (3) Pour 1 tbspoon of olive oil in a frying pan over medium heat. Add spinach and oyster sauce, mix well and put the lid on for about 2 minutes until wilted, stir in minced garlic and shallots. Season with salt and pepper. (4) Put cubed mushrooms into a frying pan without oil and cook for about 3-4 minutes or until it slightly reduced in size. Add in 1 teaspoon of oil, thyme and minced garlic mix well. Add mirin and shaoxing wine and allow it to reduced. (5) To assemble just put toasted bread on a plate followed by sauteed spinach, mushrooms, smoked salmon last but not least the sinful hollandaise sauce. 
Voila you are done! Btw I chose to use chinese baby spinach cause it's so much cheaper than imported baby spinach and it tastes the same! I guarantee you would be able to tell the difference ;)Besides, if you are into cooking at the moment i would recommend you to get a bottle of mirin and shao xing wine each. For me, mirin is absolutely essential for mushrooms and seafood. It absolutely elevates the flavor to the next level. Alrighty! I would share my tips on how to get your kids to eat carrots on my next post! Stay tuned. Till then xoxo 

Sunday, July 20, 2014

Chocolate Chip Cookie Recipe 🍪

150 gram of unsalted butter 
80 gram of brown sugar 
80 gram of castor sugar 

1 whole egg 
1 teaspoon of vanilla extract 

225 gram of all purpose flour 
1 teaspoon of baking powder 
1/4 teaspoon of salt 

200 gram of good quality chocolate chips 

(1) Beat ingredient A untold it's fluffy and paler. 
(2) Add ingredient B beat until mix. 
(3) Sift ingredient C and add ingredient C into the mixture, beat until all combined. 
(4) Add D mix until all combined. 
(5) Use ice cream scoop for even distribution. 
(6) Slightly press down the batter. 
(7) Bake at 150c for 10-15 minutes. 

Tadaah, you are done! Now you can have chocolate chip cookie with a cup of milk ☺️

I hope you enjoy this recipe.  Bake away xoxo 

Friday, July 18, 2014

LaLa Fried BiHun

LaLa Fried BiHun


1 Red onion, thinly sliced
1 Handful of Thai Basil
1 Red Chili cut into half/sliced
3 Cloves of garlic, chopped
150g of Sliced pork belly marinated with shao xing wine, soy sauce, pepper, and corn flour
100g of Fu Zhok Fish Cake
200g of Steamed LaLa
1 packet of Bihun, soaked until it's soften takes around 15-20 minutes
3 tb spoons of Cooking oil
2-3 tbspoons of Soy sauce
2-3 tbspoons of Dark soy sauce
2-3 tbspoons of  Oyster sauce
1-2 cups of chicken stock/water

4-5 tbspoons of chopped scallions
1 Red chili, sliced
1 Lime, cut into wedges

(1) Pan fried the sliced pork and fish cake until it's crispy! Set aside.
(2) Heat up the wok until it's sizzling hot before pouring 3 tb spoons of oil.
(3) Put sliced onions into the wok and fried until it's half translucent, add in chopped dry shrimp, fry until you smell it's aroma.
(4) Add in garlic, chili and Thai basil fry until you could smell it's fantastic aroma, add in steamed lala.
(5) Continue frying for  around 5 minutes before adding in the Bihun.
(6) Toss the Bihun for 2-3 minutes to allow the merging of flavours.
(7) Add in the sauces, tb spoon by tb spoon and tastes as you go!
(8) Add some chicken stock if you think the Bihun it's too dry for your liking. I used about 150g of it.
(9) Now just topped it up with crispy pork belly and fish cakes and you are done 👍 Om nom nom

Always remember to pour soy sauce at the side of the wok, heat helps in enhancing the flavor.

I hope you enjoy this recipe! ☺️ I would definitely post up more recipes soon cause now I could update directly from my phone WOHOOO

Follow me on Instagram or dayre for daily updates @elengislove