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30 minute mealsIndianVegetarian

Saag Paneer

by michelletang118
written by michelletang118

Introducing the saag paneer. Not to be confused with the palak paneer, saag paneer can be made from any greens (its sister, palak paneer, on the other hand, is made of spinach(b.b. “palak” is the Hindi name for spinach). Originating from Northern India, saag typically refers to a combination of spinach and mustard greens.

This well-loved vegetarian dish is often shared but I often eat it alone as a meal in and of itself alongside some roti. What’s more, it is rich in calcium and folate and is gluten-free too.

Saag Paneer

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Serves: 2
Nutrition facts: 200 calories 20 grams fat
Rating: 1.3/5
( 4 voted )

Ingredients

  • Spinach, 8 ounces
  • 1/2 onion diced or 2 shallots diced
  • 1 tomato, diced
  • 2 tablespoons of ghee
  • 1 tablespoon of grated ginger and garlic paste
  • 1 green chilli, diced
  • 1/4 teaspoon of cumin seeds
  • 1 teaspoon of garam masala
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon coriander
  • Salt and pepper, to season

Instructions

  1. Heat pot of water to a boil and blanch spinach in it for 2-3 minutes. Then drain in colander. Dice.
  2. In a saute pan, add tablespoon of ghee and pan fry the paneer until golden brown on all sides. Set aside on a dish.
  3. Add another tablespoon of ghee and gently fry the onions on a low heat. Follow shortly with the garlic and ginger paste. Add the green chilli too and tomatoes. Keep cooking for around 10 minutes or so till onions turn translucent. Add water if you sense it burning.
  4. Add garam masala, coriander and cumin.  Cook for a few minutes on low heat.
  5. Add the spinach back into pan with 1/4 tablespoons of water. Follow with the seared paneer. Cook for another 5 minutes. Season with salt and pepper. Serve with naan or roti.

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ItalianMains

Oxtail Ragu with Fettuccine

by michelletang118
written by michelletang118

Oxtail ragu

When cooking ragu, I have one rule: go slow and low. That’s right. Particularly when cooking ragu, it is incredibly difficult to screw things up other than not cooking it for long enough (wink wink).

This morning I chose to make oxtail ragu.  Oxtails are a great alternative to other cuts of meat when it comes to stewing as they are often cheaper. Well, they used to be very cheap until they got popular, thereby driving the price up. Basically it tastes like beef. However, because of the extra fat and gelatin, cooking oxtail for several hours will produce an incredibly rich stock or stew and the meat will yield a better texture than most beef.

When cooking oxtail, first brown it in the dutch oven (or heavy pot). Then add the aromatic vegetables that will go into the base. Add the wine and stock as well as the herbs. Personally, I like to add a few rosemary and thyme sprigs and a bay leaf or two. Season and let it simmer for hours on low heat (or in a slow cooker). A sprinkle of red pepper will add a dimension of warmth too. The meat is cooked properly when is its soft, jelly like and will fall off the bones easily.

N.B.: Feel free to use a pressure cooker or a slow cooker too (can cook overnight in that case).

Oxtail Ragu with Fettuccine

PREP: 15 min |  COOK: ~3 hours (shorter if using pressure cooker and longer if using slow cooker) | TOTAL: 3.5 hours | YIELDS: 4 servings

Ingredients:

  • 1kg of oxtail, cut into thick pieces
  • 2 x 400g cans of diced tomatoes
  • 1 tablespoon of tomato paste
  • 3 cloves of garlic
  • 2 bay leaves
  • 1-2 tablespoons of diced fresh rosemary
  • Few sprigs of fresh thyme
  • 1 onion, peeled and diced
  • 2 sticks of celery, peeled and diced
  • 1 large carrot (or two small carrots), peeled and diced
  • 1 cup of red wine
  • 2 cups of chicken stock (feel free to opt for beef if you want a heavier flavour)
  • 30g of butter (or substitute for olive oil)
  • Black pepper and salt, to taste
  • Sprig of rosemary or fresh parsley to garnish
  • Few shavings of parmesan if desired (for serving)

Method:

  1. Heat dutch oven on high heat. Melt the butter or olive oil. Brown the oxtail a minute or two on each side till it yields a golden colour.
  2. Once browned, remove oxtail and reduce heat to low. With the juices still in the pot, add the diced onions and sweat for several minutes until translucent.
  3. Add the diced garlic, carrots, celery, bay leaf and herbs. Season with salt and pepper and stir for 15 minutes or so until softened.
  4. Transfer the oxtails back into the pot. Add the red wine, shortly followed by the diced can tomatoes, chicken (or beef) stock and tomato paste. Mix thoroughly till all coated.
  5. Let the mixture simmer on low heat for several hours (around 2-3 but you can go longer) with the lid on. You know when the oxtail is done when the meat falls of the bone. Remember to periodically check the pot though and if the stock runs low, simply add more water or stock (or red wine). The mixture should look something like the picture below when almost done.
  6. Once done, remove the pot to the side and using a fork, start stripping the meat off the bones and removing the bone and thyme sprigs so that you are left with the ragu and the sauce.
  8.  While you are removing the meat from the bones, you can start cooking the pasta. Bring a pot of water to the rolling boil and add salt and oil. Add the fettuccine and cook according to packet instructions till al dente (roughly 6 minutes). Once done, grab a pair of tongs and transfer the pasta to the serving bowl. Generously spoon the oxtail ragu on top of the pasta and garnish with parsley or rosemary sprig (and a few shavings of parmesan if desired) and serve while warm.
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Mains

Pork chop with caramelised onions and dried apricot

by michelletang118
written by michelletang118

Found pork chop, dried apricots, thyme and red onion in the fridge. This stirred me up to make a pork chop dish, topped with caramelised onions and drizzled with a balsamic reduction infused with thyme and dried apricots.

Trust me, this recipe is simple and doesn’t require much work. What we would want though is that golden sear for the pork and for the onions to be caramelised enough so it just oozes sweet goodness.

The trick to caramelising onions is to first, let the onions cook on medium heat until they are rich, golden and softened. Then you can reduce the heat to extra low and slowly cook for another 10 minutes – make sure to stir frequently though to prevent bits from sticking to the ban. The gentle heat will bring out the natural sugars in the onions which helps them brown and make them taste irresistible. The finishing touch is optional but you can add balsamic and/or sugar/honey to the last minute or two and mix thoroughly.

So yes, caramelised onions may require patience but they can last in the fridge for up to 4 days. And for the taste that they yield when complementing meat dishes, it is totally worth it.

Pork Chop with Caramelised Onions and Dried Apricot

INGREDIENTS:

  • 2 x high quality welfare pork chop, ~150-200g each.
  • 1 red onion
  • Few strands of fresh thyme
  • 1 teaspoon of honey
  • 6 dried apricots, diced into small cubes
  • 6 tablespoons (~100g) of balsamic vinegar
  • 1 tablespoon of olive oil

METHOD:

  1. Finely slice the onions.
  2. Wash pork chop and pat dry. Marinade with some olive oil, fennel seeds, black pepper and salt.
  3. Heat a pan on medium-low heat. Add a dollop of oil and throw in the onions to begin the caramelisation process. This could take up to 30 minutes. Towards the last 5 minutes of the process, add a splash of balsamic vinegar. Dish up the onions for later.
  4. In the same pan, turn up the heat and one smoking, add the pork chop.
  5. In a separate pot, heat the balsamic vinegar along with the honey till it reduces and add the thyme and dried apricots towards the end.
  6. Once the pork chop is done (roughly 4-5 minutes each side depending on thickness), put on a plate. Layer the caramelised onions on top and drizzle with the balsamic glaze mixture. Serve whilst warm.

 

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30 minute mealsJapaneseMains

Oyakodon (Chicken and egg rice bowl)

by michelletang118
written by michelletang118

After coming back from a trip to Osaka and Japan last month, I was super eager to utilise the dashi stock packets I procured from Kayanoya (known to be the best in town). What better way to utilise the dashi than to make an oyakodon?

The Oyakodon (親子丼) has always been a quintessential Japanese dish, as much as pizza is to the Italians. Literally translated, the Oyakodon means  “parent-and-child rice bowl.”

Chicken (parent) and egg (child) plus onions are simmered together in a broth comprised of dashi, mirin and soy sauce then served on top of steamed rice. I personally like to add a bit of sake to mine as well when it comes to the broth base.

This dish is good on the go as it doesn’t require a long time to make (nor does it require much skill). My only advice is to not overcook the eggs and to choose thighs over breast (as it will be more tender).  Perhaps marinade the chicken beforehand too to let the flavours sink in.  While the final finishing touches often comprise of the spring onion as the garnish, feel free to vary a bit here and use coriander or dried seaweed strips.

Oyakodon (Chicken and egg rice bowl)

PREP TIME: 10 min | COOK TIME: 12 min | TOTAL TIME: 22 min | YIELDS: 2 servings

INGREDIENTS:

  • 250g of chicken thighs, cut into small bite sized pieces (~2 inches)
  • 1 onion
  • 150 ml dashi stock
  • 1 tbsp of soy sauce
  • 1 tbsp of mirin
  • 1 tbsp of sake
  • 2 eggs
  • 500g of cooked rice
  • 1 spring onion or coriander, chopped

METHOD:

  1. Cut chicken into small bite-sized pieces to your liking. I recommend using thigh over breast for more tenderness.
  2. Slice onions finely.
  3. Prepare dashi stock. Mix with the soy sauce, mirin and sake in a separate bowl.
  4. Heat pan on medium heat. Once hot, add a dollop of oil and the onions. Follow shortly with the chicken pieces. After a minute of searing add the stock and let it simmer for 10-12 minutes until the chicken is cooked through.
  5. In the last minute of cooking, beat two eggs in a separate bowl. Pour on top of the chicken and onion mixture in the pan and turn off the heat after a minute on low simmer.
  6. Serve on top of a bowl of white rice and garnish with the chopped spring onions, coriander or seaweed. Serve while warm.
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AppetiserDipsMiddle EasternVeganVegetarian

Kashke Badejman (Persian Eggplant and Caramelised Onion Dip)

by michelletang118
written by michelletang118

If you are a fan of dips and Iranian cuisine then look no further than the Kashke Bademjan, one of the most popular dips in Persian cuisine. The star of this dip is the bademjan, Persian for eggplant. As for Kashke, it is a type of yogurt whey. In the process of making cheese, the remaining liquid after milk has been strained is called whey. I opted out of the kashke as I preferred to make mine vegan-friendly but by all means go ahead and add the dollop of kashke at the end to make for a creamier dip. You can also sprinkle some crushed walnuts too in the end for the extra texture.

The kashke bademjan, while not difficult to make, does however require a lot of patience. This part is required for caramelising the onions. Too high a heat will simply burn the onions so one must slowly simmer the onions on low heat.  Caramelising onions is the best way to pull flavour out of the simplest ingredients. You know your onions are caramelised when you see them transform into a soft, golden hue colour.

Now for the most expensive spice in the market: saffron. One of the reasons behind this high price is the fact that this plant cannot be found except in a handful of places. Hence, saffron has been nicknames the red gold. While saffron can come from a few countries such as Spain and Egypt, I procured the best from no other country than Iran itself. Simply steep a pinch of saffron in a tablespoon or two of hot water to release the flavours and intensity in colour.

Kashe Badejaman (Persian Eggplant Dip)

PREP TIME: 10 min | COOK TIME: 40 min | TOTAL TIME: 50 min | YIELDS: 6 persons as appetiser

ingredients:
  • Extra virgin olive oil
  • 2 large eggplants
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons dried mint
  • 1/2 teaspoon saffron threads, soaked in 2 tablespoons of hot water
  • 1 lemon, juiced
  • 1/2 teaspoon turmeric
  • Salt and pepper, to taste
METHOD:
  1. Preheat oven at 200C. Cut the eggplant in halves lengthwise. Then cut each into half width-wise.  Lay on roasting tray and spray or brush olive oil with sprinkle of salt on the exposed eggplant surface. Once oven is hot, shove the tray inside the oven. The eggplants should take about 30-40 minutes to soften. For the last 10 minutes I like to turn on the broiler to impart a ‘smokier’ flavour for the eggplants.
  2. Caramelise the onions in the meantime. Heat pan on low-medium heat and add 2 tablespoons of olive oil. Throw in the sliced onions and let it cook on low heat (don’t turn it up too high or it’l’l burn) while stirring occasionally to prevent them from sticking or burning. Slowly the onions will caramelise and take on a golden hue colour. Heads up as this may take up to 40 minutes.
  3. Once onions are down, remove the onions to a plate or bowl. In the same pan, add a tablespoon of olive oil and throw in the sliced garlic with dried mint, saffron water and lemon juice. Stir for 45 seconds until the garlic takes on a golden colour.
  4. Take eggplants out of the oven and remove the skin by peeling. Mash the eggplant with a masher or two forks.
  5. Throw the eggplant mixture into the pan with the garlic. Add in the caramelised ovens and generous sprinkling of salt and pepper and turmeric to taste.  Cook gently on low heat altogether for 2-3 minutes. Transfer to a serving plate and let cool to room temperature before serving.

 

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