Monthly Archives: July 2012

Asian Fish & Potatoes

There’s a reason fish and chips exists: the combination of fish and potatoes is quite a thing of marriage. In any case, like Haddock on Smash or Unbattered Pollock & Chips, this fish and potatoes recipe is very much asian – Battered spicy beancurd-marinated sutchi fillet on sesame mash of potatoes, carrots and white radish, with sweet gem lettuce and calamansi.

  1. Set peeled and sliced potatoes, carrot and radish away to boil. When done, drain and let it steam dry in the colander for about 5 minutes or so. Then, mash with a knob of butter, a splash of milk, salt, pepper and a few drops of sesame oil.
  2. Marinate the fish fillets with spicy beancurd and dust with self-raising flour. Be sure to pat dry the fillets before doing this. Deep fry till golden brown. Cool on a cooling rack laid with kitchen towel.
  3. Serve all together with fresh leaves of sweet gem lettuce and half a calamansi for squeezing. Golden brown fried sliced shallots with the mash is a HUGE bonus.

Sausage Casserole Pasta

One of the great things about doing a casserole or stew is its versatility with carbs. You can have it with toast if you’re lazy, pasta if you don’t mind the effort and even mashed potatoes if you can be bothered. So the limelight of this entry really is the casserole, as opposed to being a pasta dish.

 

Not sure if it’s the best way to do a casserole, but here’s my way:

  1. Pre-heat your oven to 180ªC.
  2. In a cast iron or pyrex pot, get a knob of small butter in, heating till the foaming subsides.
  3. Add in garlic slices and the sausage chunks, pork or beef is up to you. I usually squeeze out the meat from the sausage skins into thumb-sized chunks. Fry till fragrant and golden brown.
  4. Splash in coke and alcohol. This time I used rum ‘cos rum & cola always goes.
  5. Reduce the liquid till the alcohol has burned off.
  6. Toss in the diced vegetables of your choice – carrots, peppers, onions, celery, etc. Also, add chilli if you want the heat.
  7. Fill the pot with chicken or vegetable stock, till just before submerging the ingredients.
  8. Flavour and season with coriander powder and bay leaves, worschester sauce, salt and pepper.
  9. Bring to the boil and put it in the oven for 30-45 minutes, lid on.
  10. Serve with long pasta, and fresh salad leaves.