Garlic Bread

Garlic bread is one of the easiest things to make. It is not worthwhile to pay and buy frozen garlic bread when you can easily make your own.

dinner rolls (or any other bread that you like)
butter
minced garlic (I have readily minced garlic in a jar in my fridge)
dried parsley (optional)

Prepare the bread so that you will be able to spread the butter and garlic. I like to use wholemeal dinner rolls (slice deep into the centre, lengthwise of the roll) or sour dough crusty bread (sliced into 2 of each slice or leave it as whole slice).

Spread butter generously on the bread (if you use a dinner roll, spread butter on the inside walls of the sliced roll). Smear a small quantity of garlic on the buttered surface and sprinkle a tiny bit of dried parsley. Toast the bread in a 180C preheated oven for about 10 mins or until crisp-looking and golden brown.

Garlic bread is great to be eaten on its own, or served as a side, or served with soups, etc. Are you convinced to make your own garlic bread yet? They taste much better than the frozen ones :)

Also read "How to make garlic bread with a twist".

Basil Pesto

If you are used to only eating Asian food, pesto will be something new to you. Basil pesto can be found in supermarkets in Asia but at a very expensive price. Over here in Oz, they are rather inexpensive.

I remembered my first encounter with basil pesto is when my friend R, cooked me some basil pesto chicken with pasta when I went to her place. I remembered it was so so yummy. I tried to cook it once for my parents but they found it odd. I think they are not used to it.

Now that I am living in Oz, I can easily make my own basil pesto that is fresh and good. I grew some basil plants in my garden (2-3 is enough to get you around). The leaves themselves could be used directly in cooking. But I choose to make pesto with the most of them. If I don't have enough, my in-laws will have plenty for me.

I made 2 jars for myself last weekend, which is probably enough to keep me through the year until the next summer. I might make another jar or 2 with more leaves from my in-laws or wait for my plants to grow a little more (this is the last of it, since summer is officially over) from this entire week of rain. Even though I have a recipe, I did not follow any this time. I just used my own estimation of the proportions and blend away!

Do not worry if you do not have your own basil plant. You can either grow it in spring time later this year for next summer's harvest (you can grow it easily in a pot too) or buy a big bunch from the supermarket, or ask around who has basil plants to be able to spare you its leaves, or just simply buy basil pesto from the supermarket!


(contributed by kk, from her cookbook "Cooking - a common sense guide")

90g basil leaves
4 cloves garlic, chopped
1/3 cup (50g) pine nuts
1 cup (100g) grated parmesan
¾ cup (185mL) olive oil
a generous dash of lemon juice*

Firstly put the garlic and pine nuts in a food processor, process until finely ground. Add basil, lemon juice and Parmesan. Add the olive oil slowly with the motor running. Add finely ground sea salt sparingly to taste.

You can substitute cashews (which I did, simply because it is cheaper) or macadamia nuts for an equally delicious pesto. Pesto can be kept in the fridge for 2 weeks. Spoon into a clean, dry jar and cover the sauce with a thin layer of olive oil*.

*A generous dash of lemon juice prevents the leaves from darkening. The layer of olive oil on top of the pesto in the jar is also to preserve the pesto and prevents discolouring of the pesto.

Pesto can be freezed. I have placed 1 jar in the freezer (for future use) and 1 in the fridge :)

(Left) Store-bought pesto (cost A$3+ but S$6-7 in Singapore), (right) homemade pesto

3 ways to use basil pesto:

1. Drizzle enough sauce to coat freshly cooked pasta.
2. Pesto pinwheels: use frozen puff pastry, spread with a thin layer of pesto and sprinkle some tasty or more grated parmesan cheese before rolling.
3. Baked pesto chicken or fish: pesto is great with lean cuts (e.g. chicken breast, firm white fish fillets) because the oil keeps it moist. Pat dry the fillet, cut a few slits into the flesh (but not all the way through), spread with a thin layer of pesto, top with a sprinkle of parmesan cheese again and bake in 180°C oven for 20-25 minutes. Serve with a fresh green salad.

Steamed Tofu with Soy Sauce

Got this recipe off Delicious  magazine. This is contributed by a chef in a Chinese restaurant (can't remember which one) in Melbourne.

300g silkened firm tofu

2 tsp peanut oil (I used vegetable oil)

1 tbsp soy sauce

1 tsp dark soy sauce

 1/2 tsp caster sugar

1 spring onoin, finely chopped (I omitted this because I did not have any)

1 coriander sprig, leaves and stalk finely chopped  (I omitted this too)

Fill wok or saucepan 1/3 full of water, then bring to the boil over med-high heat. Place tofu in a dish, deep enough to hold sauce, then sprinkle with a pinch of salt. Place dish on a steamer rack or in a basket and carefully place in work or pan over the water. Cover and steam for 5 mins to heat through. Drain excess water from the bowl.

Heat oil in a small saucepan over med-high heat until smoking. Pour oil over tofu. Add sauces, sugar and 1 tsp water to the same pan (be careful, at this stage, there will be lots of sizzle and smoke) and cook for 1 min or until it comes to the boil. Pour over the tofu and sprinkle with spring onions and coriander (I sprinkled over some fried onions that I have in my pantry) and serve immediately.

Ngoh Hiang

This is cyberspot's recipe. My mum makes great teochew ones too but I have not attempted it myself. Hence I thought I'll share this anyway. Try it!

My mum would steam the wrapped ngoh hiang and you can actually eat it steamed or store it away (I have tried freezing it and it was ok). When you want to eat them, pan fry them in fry pan with some oil. I reckon this is healthier than deep fried? :)

Easy Chawanmushi

You think chawanmushi is difficult to make? Fear not! There is a simplier version :)

Cyberspots's recipe found here. I have tried this several times - simple, easy and yummy!

You may also learn how to make a little more authentic chawanmushi from ieat.