Mrs. Chan

Archive for June, 2011|Monthly archive page

Banana Pancakes

In Amateur Cook, Dessert, Snack Food on June 4, 2011 at 8:50 pm

hakkachan

This simple snack is a sure HIT with kids.

Whenever there are children around, I’d love to serve them  banana pancakes. I don’t like the idea of them kids having individual serving plates. Most often, I will make my pancakes larger and cut them into smaller pieces. Serve in a common plate for all. Easy to pick. Easy to eat.

If I do serve them individually, children would glee whenever I top their pancakes with a scoop of vanilla ice-cream.

hakkachan

The tricky part is, ripe bananas gives a sweeter taste when caramelised. I have been getting good results with local bananas, especially the ones from momsie’s garden.

Another important point you must note is, try to have a higher portion of bananas. Be as generous as possible. When pouring batter into pan, make sure that the sliced bananas are evenly spread. Kids get disappointed when biting into a chunk of dough without the tasty sweet bananas.

hakkachan

As usual, we have 7 kids over for an afternoon get-together. I calculated in my heart that I should be able dish out a larger plate with the 4 ripe bananas left in the kitchen table. This time round the kids were all busy playing, the adults wiped out my banana pancakes. Winked. I am pleased.

INGREDIENTS:-

  • ripe bananas
  • crepe batter , left over by Mr. Florentin ( a guest chef at Agnes’s home birthday party)
  • butter or oil for frying
  • icing sugar (optional)
METHOD:-
  1. I normally will do a simple pancake batter with egg yolks, flour and milk.
  2. Slice peel bananas and put them inside the batter.
  3. Heat non-steak pan and add a little butter.
  4. Use ladle and scope sufficient batter for the pancake size desired. Make sure banana ratio is generous and consistent throughout.
  5. When pancakes turns golden and bananas caramelised enough, dish out quickly before it burns.
  6. Cut into triangles or random bite sizes. Arrange into serving dish.
  7. Garnishing and sugar icing sprinkle are optional.

Guacamole Dip With Duo Tortilla Chips

In Snack Food on June 4, 2011 at 12:10 am

hakkachan

This is the simplest and most basic guacamole dip, delicious and easy to make. You can add more stuff into this guacamole to give it a varied taste every time. Great to be eaten with tortilla or corn chips.

Important thing about guacamole dip is, the avocados must be ripe but not soft and mushy. We prefer the American or Australian ones, as they have a more pronounced taste.. They are plump and nice in color.

hakkachan

INGREDIENTS:-

  • 2 avocados
  • 1 tablespoon of lemon juice
  • 1 teaspoon of salt
  • pepper
  • a packet of tortilla chips – we recommend Food For Friends Duo Tortilla Chips
METHOD:-
  • Begin by cutting two avocados length-wise rather than making the cut around the width.
  • Separate the two pieces. Leave the avocado on the cutting board and  give the pit a thwack with a big sharp knife.
  • Twist the knife and the pit should pop out.
  • Scoop out the flesh with a spoon and put it into a deep serving dish.
  • Use a fork to mash it out and you get a better texture than a blender.
  • Add lemon juice faster to prevent oxidisation that gives an offensive colour.
  • Add salt and pepper to taste.
  • You can add in chopped cilantro to add flavour and taste.
  • Serve with your favourite corn chips.
  • , onion, jalapenos, lemon juice, salt and pepper in a food processor and process until creamy
  • Add mayonnaise and pulse until mixed
  • Put in bowl and stir in tomatoes
  • Serve with tortilla chips.

hakkachan

Spaghetti in Italian Basil Pesto Sauce

In Uncategorized on June 3, 2011 at 9:08 am

hakkachan

Mitch Gelber cooks the best pasta among us family members.

If we needed a pasta dish, we just needed to appoint him and he gladly cooks them out for us. I remember him labouring a long time in his kitchen, just to cook a tomato and sausage sauce. It was worth the wait but the aroma set us drooling impatiently. It was torturous.

For his party, the Gelbers decided to do Spaghetti in Italian Sauce. A no short cut to food processor, Coco and Mitch insisted on the mortar and pestle. It make sense to spend on this step as the paste was textured with taste. You get bites of the basil and the bouquet is lingering with herbal sweetness in your palate right to your nostril. A great way to enjoy pasta.

Besides the pesto sauce as a basic important ingredient, the pine nuts and cheese really add up to bite and taste.

Do try as the pesto sauce is really easy to dish out and within less than an hour, the Glebers dished out 2 pounds of pasta to serve us hungry guests and family.

hakkachan

INGREDIENTS:-

  • Italian Basil Pesto Sauce
  • 2 pounds of spaghetti
  • salt
  • olive oil
  • pepper
  • grated Parmesan
  • toasted pine nuts
  • cherry tomatoes
  • basil leaves for garnishing (optional)
METHOD:-
  1. Fill a large pot, with water. Depending on the size of the pot, fill it from 1/2 to 3/4 full with water
  2. Cover the pot with a lid and place over high heat.
  3. Leave the lid on the pot until the water comes to a rolling boil. The lid will allow the water to heat up more quickly.
  4. Remove the lid and add salt to the water when it reaches a boil.
  5. Add the spaghetti to the boiling water.
  6. Allow the spaghetti to cook for approximately 10 minutes, occasionally stirring it to keep it from sticking to the bottom of the pot. Occasionally check the spaghetti to see if it’s done. When the pasta reaches al dente, it will be firm in the middle but chewy.
  7. Empty the contents of the pot into the colander to drain the liquid.
  8. Add a small amount of olive oil and pesto sauce to the pasta and toss
  9. Add salt and pepper to taste.
  10. Toss pine nuts and cherry tomatoes, sprinkle grated cheese and it’s ready to be serve.

hakkachan

Italian Basil Pesto Sauce

In Amateur Cook, Italian Dishes, Pasta Sauces on June 3, 2011 at 7:45 am

hakkachan

The word pesto derives from pestare, to step on or mash, and therefore can be applied to a number of different sauces.

The main ingredient of pesto sauce is basil, the fresher and more flavoursome the better. The best basil in Italy is grown in Liguria, which is probably why the sauce originated in this region.

To serve 10 adults for a buffet, we cooked 2 pounds of spaghetti with 4 packets of basil leaves which we got from our favourite grocer and mortared. You will need toasted pine nuts, cheese, olive oil, salt and pepper.

However, to serve  for  4 to 6 as a main course with a tossed salad you will need:

Recipe adapted from help with cooking.

INGREDIENTS:-

1 cup fresh basil leaves – tightly packed
¼ cup grated aged pecorino cheese (a GOOD parmesan will substitute)
½ cup grated Parmigiano (increase this to ¾ if no pecorino)
2 cloves of garlic
2/3 cup extra virgin olive oil
½ teaspoon salt
½ cup pine nuts

METHOD:-

  1. Wash and drain dry basil leaves. Cut them into an inch long smaller pieces to ease your job at the mortar and pestle.
  2. Put the salt, garlic, nuts and basil in it and grind the mixture, firmly crushing the ingredients against the sides of the mortar, rather than striking sharp blows with the pestle. Do not pound.
  3. When the mixture is ground, add the cheese, a bit at a time, continuing to grind, and when it is all worked in, add the oil in a slow stream, stirring with a wooden spatula. The resulting pesto should be smooth and cream.

hakkachan

Vel was getting all herbal.

hakkachan

Little Margaux Chan said “CHEESE tastes so good”.

Pumpkin in Coconut Milk

In Dessert on June 2, 2011 at 7:16 am

hakkachan

Serving a simple, sweet and small dessert at the end a gathering or party, sort of wraps up the occasion with a note of wholesomeness.

It is as if, you have had a million bear hugs. You know, the comfort that lift the soul.

Totally satisfied and loved.

I am an utterly big fan of Asian Desserts, especially the warm ones.

Pumpkin in Coconut Milk is Coco’s favourite.

She is forever suggesting it whenever we thought of a simple dessert at the end of lunch or dinner. It is probably one of the easiest sweet dessert to dish out as the ingredients required are few. Time to cook is also very short. I guess the tricky ingredient here is the coconut milk. However, all is not lost if coconut milk is not available. Just omit it and  this dish is still as delicious, but of course, less flavourful and aromatic.

hakkachan

Pumpkin in Coconut Milk

To serve 4 to 6 people, you will need these ingredients:

INGREDIENTS:-

  • 2 cups or 500g of fresh pumpkin
  • 1 cup of freshly pressed coconut mik or santan
  • palm sugar or brown sugar
  • pandan or screwpine leaves
  • warm water

METHOD:-

  1. Skin your pumpkin and halve it to remove seeds. Slice the golden flesh into pieces approximately ¼ inch thick and 2 inches long. Rinse slices well and set aside.
  2. In a pot, put knotted pandan/screwpine leaves, water and pumpkins inside and mix these together.
  3. Cook the pumpkin until tender, about 6 to 10 minutes. At this crucial stage, be careful not to overcook or the pumpkin texture will be too soft and dissolve.
  4. Add palm or brown sugar to the sweetness you prefer.
  5. Pour in the thick santan or thick coconut milk and switch off fire.
  6. You can serve with a dash of thick freshly pressed coconut or whipped cream. (Optional)

IMPORTANT NOTE:-
Commercial pack coconut milks from supermarket or the so claimed freshly pressed from wet markets, are discouraged.

Do not overcook the coconut milk or santan. You will end up with nasty coconut oil taste and smell.

hakkachan

hakkachan