Fruit kebabs with honey cream
9 May 2010, 9:05 am
Filed under: Fruit/Plant

I attended a 2-day Professional Development workshop with workmates last week and the Fruit Kebabs and Deviled Eggs recipes were just two of the recipes prepared as part of the team building activity.

2 punnets of strawberries (i used rock and honeydew melons)
1 medium watermelon
8 kiwi fruits
4 bananas
Bunch of red or green grapes
(added pineapple)

½ cup sour cream
½ cup thickened cream
1 tablespoon honey
1 tablespoon chopped fresh mint

• Peel fruit and cut into bite-sized pieces
• Thread fruit onto bamboo skewers
• Combine sour cream, honey and mint
• Serve with fruit for dipping
• Makes approximately 30 kebabs


Spaghetti and mussels in white wine
3 May 2010, 4:14 pm
Filed under: Noodles, Seafood

My family has always been reminded by me, of course, that when they want something to eat, or when the craving for something occurs, I am prepared to accommodate these requests. My 7-year old daughter consistently asks for her pasta favourites: spaghetti, beef lasagna, instant Mi Goreng fried noodles, or now her next favourite, sinigang.

Fortunately, Hubby, my 8-year old son and 15-year old daughter eat what is on the table. I have a propensity to organize and cook any viand they ask for. After several days of meat, meat and meat, just to finish off last week’s stock in the freezer, Hubby requested spaghetti and mussels.

Spaghetti and mussels in white wine
By: Connie Veneracion

50 g. of spaghetti (I used 150g)
12 fresh mussels, soaked, washed and debearded (also included clams)
2 tbsps. of olive oil
2 cloves of garlic, crushed and minced
1 onion, finely chopped
2 tomatoes, diced
1/2 c. of white wine (used 1 cup of an already opened bottle of Evans & Tate, Classic Margaret River)

• Cook the spaghetti according to package directions.
• Drain, reserving some of the cooking water.
• Heat the olive oil in a pan.
• Saute the garlic and onion and cook, stirring, until they start to soften.
• Pour in the white wine.
• Boil, uncovered, until most of the liquid has evaporated.
• Remember, reducing the liquid means heightening the flavors.
• Add the tomatoes.
• Pour in the pasta water. (I used ¼ cup of pasta water)
• Boil some more until reduced and the tomatoes start to turn mushy.
• Season with salt and pepper.
• Add the mussels to the pan.
• Cook for a few minutes or just until they open
(alternatively, you can pry the shells open after debearding then discarding the empty half shell).
• Throw in the cooked pasta into the pot.
• Toss to coat. Serve at once.

Spiced Lentils and Spinach Stew
2 May 2010, 5:25 pm
Filed under: Soups, Vegies

This recipe is pieced together from other recipes.

2 tbsp oil
1 onion, finely chopped
2 gloves garlic, finely chopped
2 cm ginger, finely chopped
½ tsp ground turmeric
½ tsp fresh chillies
2 tsp ground coriander
2 tsp cumin seeds
1 cinnamon stick
1 can (400g) diced tomatoes
4 cups (1liter) vegetable stock
150 g brown lentils (no soaking required) pack
150 g red lentils (no soaking required) pack
150 g spinach leaves
Handful of coriander leaves, finely chopped

• Fry onion until it begins to brown.
• Add the garlic and ginger, cook for a further 2 minutes
• Add the spices, stir well cook for 2 minutes
• Add the tomatoes, stock and lentils
• Cook until lentils have softened
• When cooked, remove cinnamon stick
• Stir through the spinach
• When ready to serve garnish with fresh coriander

Salad Mix
12 March 2010, 10:59 pm
Filed under: Fruit/Plant, Salad, Vegies

Leftover cucumber, dodoni cheese, roma tomatoes, and blackberries.

Lomo’ing at the Market
12 March 2010, 10:35 pm
Filed under: Fruit/Plant, General

Like a little boy with a new toy, Hubby was aiming an iPhone indiscriminately all over the place last Sunday at the RC Sunday Market. I am used to him holding the shopping bags by my side (thank you Mama Diding, you have trained him well) as I made my usual stop from one stall to the other.  He was by my side the next minute then all of the sudden he was amongst the slow moving crowd along the busy corridor.  On several occasions, I made several stops and waited for him until he reappeared.  He acted like our youngest daughter who strays away and roams on her own at the shopping mall, unconsciously going by the golden rule numbers 5, 6, and 10 all the time.

Unwary stall owners continued to trade business while he acted like a Health Inspector observing proper food handling hygiene and suspiciously snapping photos as he went along the corridor.

Then he proudly showed me the ‘artwork’ he did while we were at the Sunday market.  He was practising Lomography and showed me the 10 Golden Rules of Lomography.  Eight out of ten Golden Lomography rules are familiar and of interest – father and daughter doing their normal day to day affair.

Ten Golden Rules of Lomography:

1. Take your LOMO with you wherever you go
2. Use it all the time, at any time – day or night
3. Lomography does not interfere with your life, it’s a part of it
4. Get as close as possible to the objects of your lomographic desire
5. Don’t think (William Firebrace)
6. Be fast
7. You don’t have to know what’s going to be captured on your film
8. You don’t have to know what’s on the film afterwards either
9. Shoot from the hip
10. Don’t worry about rules

Hubby was in Melbourne and showed me a photo of another method of cooking his favourite.

Eggplant Fries

Baby eggplants – cut into even strips
Dip in seasoned flour (flour, garlic powder, parsley, salt, and black pepper)
Fry in batches for about 3 minutes or until golden brown.
Drain on paper towels and add salt immediately while still hot.
Tzatziki dip or  vinegar dipping sauce  (optional)

Malaysian Beef Rendang
6 February 2010, 8:53 pm
Filed under: Beef

This recipe is not too spicy and taste just right for my palate.

Beef Rending
by: Women’s Weekly, Malaysian favourites

2 medium red onion, chopped finely
4 cloves garlic, peeled
4 fresh red thai chillies
4cm piece fresh ginger, grated
5cm stick fresh lemon grass, chopped finely
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 2/3 cups (410 ml) coconut milk
1 kg beef blade steak, cut into 3 cm cubes
1 cinnamon stick
1 tablespoon thick tamarind concentrate
8 curry leaves
1 teaspoon sugar

Blend or process onion, garlic, chillies, ginger, lemon grass, turmeric and coriander with ½ cup of the coconut milk until smooth. See note (my method)
Combine beef, coconut mixture, remaining coconut milk, cinnamon stick, tamarind concentrate and curry leaves in large saucepan
Simmer uncovered, about 1 ½ hours, stirring occasionally, or until beef is tender
Add sugar; cook stirring, about 15 minutes or until beef is dark and most of the sauce has evaporated.

Note: Cleaning the blender is too much of a hassle.
Heat oil in a pan and sauté garlic, onion chillies, ginger, lemon grass, turmeric and coriander until well mixed.

Simply consistent
13 January 2010, 11:04 pm
Filed under: Family, Food

The family does not suffer from kainophobia, the fear of anything new or of change. When dining out at D Wharf Precinct, an area with its cool sea breezes and a wide range of alfresco eateries featuring many national and international dishes, we continually order the same dishes.

Fish and chips, special fried rice, spaghetti bolognaise, and fried calamari dishes are tested, tasted, and guaranteed to fill us up.