Otah Otah

Makes 12 pieces

30 g dried chilies seeds removed

30g lemongrass (bottom tender parts)

2 kaffir lime leaves

6 garlic cloves

250 g shallots

25g galangal

10 candlenuts

20g belacan

1 tablespoon ground turmeric

⅓ cup oil

1 tablespoon ground coriander

1 tablespoon sugar

1 teaspoon salt

400g mackerel or white fish

200g peeled fresh prawns

2 eggs

100 ml coconut milk

oil for greasing

12 banana leaves 26 cm by 18 cm

24 toothpicks

1. Soak the dried chilies in hot water for 30 minutes. Once they're soft, remove the seeds.

2. Thinly slice the lemongrass.

3. Finely chop the kaffir lime leaves.

4. Discard the soaking water for the chilies, and add to a food processor with the shallots, galangal, garlic, lemongrass, candlenuts, belacan and turmeric. Blitz to a paste.

5. In a wok or a pan, heat the oil and fry the paste till it becomes fragrant.

6. Add in the ground coriander, sugar and salt. Fry till the oil separates from the paste. Transfer to a bowl to cool.

7. Cut the fish into large chunks and add to the food processor along with the peeled prawns. Blitz to a paste.

8. Add the eggs, coconut milk, spice paste and lime leaves. Blend.

9. Brush the dull side of the banana leaves with oil. Add about 2 heaped tablespoons of the mixture and fold in the two sides. Secure both ends with toothpicks.

10. Grill on the BBQ about 5 minutes on each side. 

Adapted from The Meat Men

ABC Muffins (Apple, Banana and Carrot)

1 large egg
1/4 cup melted butter (I used salted - if not using salted, add a pinch of salt)
1/3 cup mashed ripe bananas
1/2 cup unsweetened applesauce
1.5 teaspoon baking soda
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup milk
1 teaspoon vanilla extract
1 cup grated carrot
2/3 cup rolled oats
1/2 cup ground almonds
1 cup + 2 tablespoons wholemeal flour

Optional:
Cream cheese frosting (recipe below)
Chopped walnuts

1. Melt the butter in the microwave and preheat the oven to 190 Degrees Celsius.

2. Whisk the egg, bananas, applesauce, baking soda, sugar, ground cinnamon, nutmeg, cloves, milk and vanilla extract. Add in the cooled melted butter.

3. Mix in the grated carrot, oats and almonds.

4. Sift in the flour and mix. Do not over mix.

5. Divide into a greased muffin tray (6 jumbo or 12 normal sized).

For the frosting:
1/2 cup unsalted butter room temperature
3/4 cup cream cheese at room temperature
2 cups icing sugar, sifted
1 teaspoon vanilla extract

1. Cream the butter and cheese with an electric mixer until smooth.

2. Add half of the sifted icing sugar, mix, then add the other half.

3. Add the vanilla extract and mix again.

4. I stuffed my muffins with the frosting using a piping nozzle but you can omit, or cut a bit out from the middle and spoon in the frosting.

5. Spread it on top of the muffin and garnish with chopped walnuts.

Quick & easy bacon and broccoli quiche

Serves 4 - 6

For the filling:

4 rashers bacon

1 cup broccoli

1 cup grated cheddar cheese

3/4 cup milk

1/2 cup heavy cream

pinch of salt

freshly ground black pepper

pinch of ground nutmeg

pinch of cayenne pepper

For the crust:

1 cup plain flour

1/2 teaspoon salt

1/4 cup olive oil

1/4 ice water

1) Cut the broccoli into florets and steam or boil them for about 5 minutes till it's tender but not fully cooked.

2) While it's steaming, fry the bacon till it's just cooked but not crispy.

3) In a bowl, combine the bacon, broccoli, cheese, milk, cream, salt, pepper, nutmeg and cayenne pepper.

4) Preheat the oven to 200 degrees Celsius.

5) In a separate bowl, measure one cup of flour and mix in 1/2 teaspoon of salt with a fork.

6) Pour 1/4 cup of olive oil in a measuring cup and another 1/4 cup of ice water into the same measuring cup. Beat with a whisk till it's thick. 

7) Pour in the oil and water mixture into the flour and mix till it forms a dough.

8) Press it out onto a 9 inch pie pan and pour in the filling.

9) Bake for 30 - 35 minutes or until the egg mixture is cooked (skewer or knife should come out clean)

10) Serve hot or cold. 

Breakfast pancakes

Makes 10 -12

I used to make these American pancakes using Nigella Lawson's recipe for a really long time, until I found another recipe on Everyday Food. I tested this out on an American and he preferred the latter!

So I'm switching up my pancake recipe to this one, but I've altered the Everyday Food recipe a little. Only because you can't always find buttermilk in Singapore.

Also, having the eggs, milk and everything at room temperature makes a difference! In Singapore we keep our eggs in the fridge because of the heat and humidity so you do need to take them out of beforehand.

The Everyday Food recipe called for extra 3 beaten egg whites. Forget it!! It's extra time whisking that you don't need. When you want pancakes, you want them NOW!

1 1/2 cup milk
1 1/2 tablespoons lemon juice
1 teaspoon vanilla e
1 tablespoon melted butter, cooled
2 tablespoon oil (use a very neutral one, like canola)
2 eggs
1 3/4 cup of plain flour
1 tablespoon double acting baking powder
1/2 teaspoon salt
3 1/2 tablespoon sugar

1. Take the eggs and milk out of the fridge first to get them to room temperature.

2. Melt the butter and set aside to cool.

3. In a bowl or measuring cup, add the lemon juice to the milk and stir slightly. Leave aside to curdle.

4. In a big mixing bowl, place your flour, double acting baking powder, salt and sugar. Use a whisk and whisk it up, give it a good mix.

5. Add the vanilla, cooled melted butter, oil and eggs to the milk and lemon juice. Mix using a whisk.

6. Pour the milk mixture over the dry ingredients - don't whisk too hard! Just slowly combine.

7. Add a bit of butter and oil to a non-stick pan, and pour in one ladle full. You can usually fit in 3 at a time.

8. When bubbles or craters start to appear, it's time to flip.

9. Serve with butter and maple syrup. For us there's no other way!