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Kelp Noodles – Singaporean Style

31 Mar

A while back I came up with an idea which I thought was my own and called it Courgetti Bolognese. Turns out, it’s something many people already make so it’s not exactly unique! I have however, heard of kelp noodles and although it sounded a little strange, the fact that it was a raw food, healthy and neutral in taste convinced me to give them a try. I have made three ‘recipes’ using them. The first was Lemony Prawn Kelp noodles using my Lemony Prawn recipe which I simply made and added to noodles. Then I made Kelphetti bolognese (I just made that up…) and the final genius idea was Singaporean Noodles.

I was inspired by a local restaurant that I used to purchase these wonderful noodles from made using vemicelli noodles. It contained a range of different meats including duck, chicken, beef, prawns, and I think squid. I did attempt to buy some squid for this recipe but unfortunately I wasn’t able to find some.

Ingredients:

Kelp noodles
Sliced Chicken breast/boneless thighs
Thinly sliced beef/lamb
Prawns/Shrimps
Pak Choi
Bean Sprouts
1 medium onion, sliced
Spring onion
(Hot) Curry powder
Finely chopped chilli (optional)
Crushed chilli flakes (optional)
Pinch of salt
Cooking fat of choice

Method:

In a small wok, add a little bit of fat and quickly cook the beef and chicken slices with a pinch of salt and some curry powder. Remove from pan.
Add onions and other veg to wok in the order of how long it takes to cook them just enough. Veg that need more cooking should be added first. Season and add spices.
Add back the meats and throw in the kelp noodles just to warm them through and mix well. Taste and add more spice if desired or any other spices you think it needs. It really does depend on what you like. I tend to add more heat.

Plate up and eat! It’s such a quick and easy dish and you can alter it whichever way you like, add as many meats and veg as you like and really experiment with different spices. Some toasted sesame oil may be nice too but I didn’t have any and don’t really cook with it anymore but I suppose as a small treat it’s okay…

I apologise for the lack in images for this recipe. I have loads of images stored on my phone of recipes I’m supposed to be blogging but due to time constraints and a busy schedule I was unable to post any. Since then I now have a new phone and my pictures are… somewhere…. once I figure out where everything’s gone I’ll edit this recipe and possible future ones if needed and add the pictures inshaaAllaah.

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Stuffed Omelette Calzone

7 Jan

I mentioned yesterday how I was going for a blood test, I had this gluten sensitivity/coeliac disease blood test form from Sept 2012 when I was told to consume gluten for 10 days straight in order to be tested. I decided against it and later discovered that gluten can lurk about for up to 6 months or something so figured I could have a blood test now. Plus with all these negative remarks about a paleo diet (because I eat fat and I’m not afraid of it!) I figured it was time for me to personally bust a few myths like “you’re cholesterol will be high” and so on. I want to prove paleo is a diet that everyone should adopt. Mostly because of the health benefits but also because it is a part of our Deen, Islaam (See previous post and download the audio inshaaAllaah).

If you follow me on Facebook you’ll also see that I’m expecting a raw milk delivery tomorrow inshaaAllaah… so excited! I’ll post more about this in the coming days, that is, the benefits of raw milk and what has been mentioned about it in the Sunnah. Yes, dairy is not a paleo food, however I can see why – when we’re talking about supermarket dairy and similar! Raw milk on the other hand is full of goodness, I doubt anyone can deny it having done some research. So I’m going to revive this Sunnah and take care of myself properly inshaaAllaah.

So anyway, I was hungry last night after a very early and very light dinner. Fasting for this blood test did not help and after that I went food shopping. Hungry old me bought an array of fruit, veg and meat and then I was stumped about what to have for breakfast. I eventually decided on a beefy omelette type thing after reading the Barefoot Coconut’s Facebook post whilst I was sat in the waiting room of the blood test centre. I came up with a new concoction: a stuffed omelette calzone. Aptly named because it contains a stuffing, the outer bit is made using an omelette and the shape or concept of it resembles a calzone. You know, the semi-circle stuffed pizza thing.

I apologise in advance for my lack of measurements. As usual I eyeball everything and today’s mixture should make 3 small omelette-calzones or 2 normalish sized ones. It depends on the size of your frying pan – I use a smaller than normal one!

Ingredients
Stuffing:
Minced beef (or other mince, finely dices meat, etc)
Half a small onion, chopped
Mixed herbs – dried or fresh, whatever you have handy really
Salt and pepper

Fresh garlic or it you’re rushed for time, garlic granules
Crushed red chilli flakes
Light spray of oil just so it doesn’t stick/burn

Omelette:
3 eggs
Spring onions, sliced (I used leeks, bit of the top and bottom)
Fresh Corriander
Dried, crushed corriander seeds and cumin seeds
Crushed red chilli flakes – fresh green chillies finely chopped are best
Salt and pepper
Chopped tomatoes
Sliced Mushrooms (I forgot to add the latter two ingredients, oops)

Prep
Mince beef: pop it all into a saucepan, mix until cooked, shouldn;t take long as you’re not making a ton
Omelette, whish all ingredients in a small bowl. It’s not rocket science really. See images below and captions for further instructions.

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Pour some of the omelette mix into a frying pan, make it kinda thin and make sure you have a good mix of everything in the omelette

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As the omelette cooks through, add soem mince beef mix to one half. Leave a ‘border’ so when you fold the other half of the omelette over it seals the stuffing in. The omelette needs to be wet still otherwise it won’t stick and seal when you fold it.

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The omelette should be sealed once you’ve folded it. If the stuffing’s spilling out you’ve probably added too much. Helps to turn the gas off at this stage if you’re a little slow with it.

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Dish up and serve with tomatoes which you forgot to add to the omelette mix *blush*

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Serve the omelette-calzone cut in half to better your presentation skills #yeahright

Kebabs & Burgers

3 Dec

My thoughts on the best type of meat for this recipe:
Mince chicken (leg and thigh is best as it has fat, chicken breast would be too dry and crumbly)
Mince Lamb (leg is best)
Mince beef (whatever the butchers have I guess)
You could use mutton too but, meh, it’s not my thing

We’re a big Asian family and so when we make this for everyone we can get through quite a bit of meat, plus it’s good to have extra so you can freeze them and take them out when you have company.
Again, I don’t measure things, I eye ball everything, really I do, I guess it’s an Asian thing although most of my friends follow recipes quite strictly. Personally I think that’s more for unexperienced cooks (unless it’s baking, of course). Forgive my lack of measuring as all quantities are up to you. Once I make the mixture I always pan fry a small tester just to make sure it’s how I like it. A good cook always tastes their food, take note!

Ingredients
Mince meat of your choice
Onions
Fresh corriander
Fresh green chillies (with seeds, put some fire in your food!)
Salt
Crushed cumin
Crushed corriander seeds
Chilli powder
Dried Pomegranate powder (WHAT?! Trust me, it’s good and makes a huge difference)

Method
Put your mince in a large bowl. Blitz all your fresh ingredients and spices in a food processor until chopped. Not finely but not overly chunky, kinda inbewteen. Add the mixture to your mince, mix well and pan fry/grill/BBQ a taster. Add more spices depending on your preference and re-taste. Once you’re happy, pan fry, BBQ, skewer these bad boys and serve up in a non-paleo manner.

Please, do NOT deep fry these kebabs now matter what they’re for. My family have never deep fried kebabs but during Ramadhaan when people send over iftaar (may Allaah reward them in abundance aameen) or when I visit other people and I’m served kebabs, they’ve been deep fried. You have taken what could be a really healthy snack and dunk it in oil for ages until it’s over cooked, hard and INCREDIBLY bad for you.  I think it’s an Asian thing as my neighbours do this a lot and I’m sure some wedding caterers do it too. Seriously, stop it, while you’re at it, throw out your chip pan and deep fryer, you really don’t need it.

TOP TIP: For juicy, succulant burgers which are perfectly cooked and moist, just flip the burgers once. Yep, that’s the secret to a great kebab/burger.

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Fresh and dried ingredients blitzed in the food processor… not too fine and not too chunky

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Minced meat mix with ingredients in a bowl.

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Fry the burgers well on one side before flipping. Remember just to flip once only to keep the burgers moist

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They’re not burnt lol… one side needs to be cooked well for a few minutes longer than the second side. They’re only flipped once and *I* don’t want my burgers raw thank you very much

Burgers/kebabs served with home made tomato salsa

Burgers/kebabs served with home made tomato salsa

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Alternative serving suggestion, tomato salsa and burgers served on bed of raw bean sprouts, yummy!

You can find my Turkish tomato salsa aka Ezme Salatasi recipe here.

Roast Chicken

6 Nov

Who doesn’t love a roast?!

Ingredients
Chicken thighs/drumsticks with skin.
Paprika
Cayenne pepper
Crushed chilli flakes
Himalayan salt
Hot piri piri seasoning from Sainsbury’s (yummy!)
Small white onion
No added salt/reduced salt stock cube. If you only have the regular kind, OMIT the above Himalayan salt.

Method
Mix the spices together or spinkle on to the chicken legs. roll them about until evenly coated, place into a small roasting tin. Finely slice 1/2 – 3/4 of the onion, or the whole lot if you love onions. Chuck on top of chicken with about half a stock cube crushed on top. Cover roasting tin with foil and pop into the oven for 20 mins on Gas mark 6, after 10 mins, turn the chicken and add water to create sone sauce, not a lot, just about 1cm deep in the tin maximum. Roast for 10 minutes, turn and roast again just to crispen the skin. The onions should be soft and the sauce should be nice and brown. Not thick because it’s not a gravy.
You could mix the stock cube with a little water and then add it but I do it this way because sometimes, depending on how much chicken you use, you may find you have enough liquid from the chicken fat and stuff. Don’t add any oil or fat to the chicken, all the fat you need is in the skin. And this should be made too often because of the fat content.

Serve with salsa, roast veg, pan fried veg, steamed veg or whatever you fancy and enjoy!