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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.

Baked Almond Crusted Prawns

27 Jan

Inspired by local Essex boy, Jamie Oliver. He has some good ideas, particularly if you like rustic food and can’t be bothered with fussing over presentation. Rustic food needs to be phographed well but as always, I can’t be bothered. If you try this recipe out, do send in some pictures inshaaAllaah.

Ingredients
Ground almonds/almond flour
Salt
Crushed red chillies
Roasted garlic and herb mix seasoning
Chopped flat parsley (optional)
Pinch of cayenne (optional)
Pinch of Paprika
Lemon zest
Prawns
Egg

Method
In a small bowl mix all the ingredients together but NOT the prawns and egg. In another small bowl, lightly whisk the egg. Dip the prawns into the egg and then place them into the ground almond mix. Remember to use one egg for adding the prawns to the eggs and then putting the eggy prawns into the ground almond mix. Then use the other hand to cover the eggy prawns with the dry mix. Use separate hands to avoid eggy-almond hands.

Place them on a non-stick tray and very lightly spray this with oil. Pop the prawns in the oven for approximately 12-15 minutes mak on gas mark 4 and you should turn them half way through to give them a nice even ‘tan’.

Serve with veg and a nice wedge of lemon. Squeezing fresh lemon juice on top of these prawns is just delicious!

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Washed prawns, whisked egg and ground almond mix… and a bit of the oven tray

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Close up of ground almond mix

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Ready to go in the oven

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Just out the oven with a tan

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Dished up ready to eat! Remember to add loads of lemon – yum!

Curried Pink Salmon

25 Nov

I’m not a big fish eater. In fact, I have a dislike for fish, especially those which I refer to as “fishy fish” – which simply means they have a realy strong fishy smell and flavour such as halibut, plaice, haddock etc. I used to only eat cod and even then it was in the form of fish fingers or fish cakes. That’s actually pretty sad now I think about it. I actually don’t eat cod anymore, not even the fresh kind, how weird.

Even though tinned tuna is a “fishy fish”, I like it – or at least I used to like it. After turning paleo my taste buds were cleansed. I made a tinned tuna salad and almost died because of the metallic taste of the fish, okay, so I didn’t almost die but it felt like I was eating poison! Since then I haven’t touched the  stuff and I have no intention of doing so ever again inshaaAllaah. I do eat fresh tuna steaks which are nice and not fishy tasting at all. If you’re like me and dislike fishy fish, try fresh tuna, you’ll love it!

Anyway, salmon is something I’m not too keen on, I’ve tried fillets, steaks, smoked and so on but it’s not for me. However, my sister makes a nic pink salmon curry. It’s really simple and I love it. It also uses tinned salmon (which I will eventually stop using and inshaaAllaah. I’ll opt for the fresh stuff as I heard it tastes better… plus it must be full of even more good stuff, right? But for now this is better than nothing and a step in the right direction for me).

Ingredients
1 large tin of wild pink salmon
2-3 tablespoons Butter
6-8 tomatoes
Fresh corriander
1 finely sliced fresh green chilli
1-ish tablespoon of Chilli powder (it’s not a lot really but you can add less)
Salt

I know what you’re thinking ‘No cayenne or paprika??!’ – No… it’s tempting but there’s a line and if I add them to this recipe I’d have crossed it. There are simply some foods you do not mess with.

Method
Melt the butter in a non-stick pan/small wok. Slice the tomatoes into wedges and add them to the butter with a slightly generous pinch of salt, chilli powder and the sliced green chilli. Cook on a medium-low gas until the tomatoes fall apart and are nicely cooked down. Add the tinned salmon (do NOT drain any juices or oil as that’s the omega-3 fish oils) and add the stalky parts of the fresh corriander – finely slice them first. Make sure the fish is broken down into flakes. simmer for about 20 minutes and add the rest of the corriander leaves, also finely chopped.

Add the tinned salmon with the oil when the tomatoe base has cooked down

Break down the salmon into small flakes and simmer for a few more minutes

Chop the corriander leaves and add tot he salmon once the liquid has reduced and simmer on a low heat, stirring occassionally

Remember my Totally paleo pizza base? It makes a good flatbread to have with this dish, one alternative to bread

Et voila! Serve your pink salmon with ‘slices’ of ‘flatbread’