Bangers and Mash
If you can’t find a store bought banger sausage and want to make them from scratch, a recipe I made is: 4lbs ground pork, 1/2 cup breadcrumbs, 1 tbsp salt, 1 tsp ginger, 1 tsp mace, 1 tsp white pepper, 1 tsp nutmeg, 1 tsp …
Recent Posts
Chili Clams
Chili Clams
Clams are very popular in Malaysian cuisine and are harvested along the beaches. Cooking them in a spicy chili/bean sauce is a great way to prepare them; taking very little time and preparation. The clams get sautéed in the sauce and are removed once opened. Any clams that don’t open are usually dead and should be discarded. Serve the chili clams with steamed rice.
Equipment
- food processor or mortar and pestle
Ingredients
- 20 littleneck clams washed
- 2 tbsp vegetable oil
- 2 tbsp water
- 1 tbsp sugar
- 3 green onions chopped
Spice Paste
- 1/2” ginger
- 3 garlic cloves
- 1 tbsp soybean paste
- 5 dried chilies
Instructions
- Add the spice paste ingredients into a food processor and pulse until its relatively smooth.
- Heat up the cooking oil in a wok over medium heat. Sauté the spice paste for 1 minute.
- Toss the clams into the spice paste and coat. Cook for 1 minute.
- Add in the water, sugar, and green onions. Cook for 4-5 minutes. As the clams start to open, remove each one. They will all cook at different amounts of time.
Coconut Curried Delicata Squash Soup
Coconut Curried Delicata Squash Soup
I came up with this soup in the need to use up a delicata squash. It’s inspired by butternut squash soup, but with curry powder, coconut milk, and chicken. It turned out amazing. It’s savory, with a hint of sweetness and heat. You can use turkey instead of chicken as well. To make it vegan, substitute vegetable stock and add in a can of chick peas towards the end.
Equipment
- immersion blender
Ingredients
- 4 tbsp olive oil
- 1 1/2 lbs boneless skinless chicken breast or thigh cut into small cubes
- 3 tbsp curry powder
- 1/2 cup shallots chopped
- 6 garlic cloves minced
- 1 delicata squash seeded and cut into cubes
- 2 medium carrots diced
- 2 ribs celery diced
- 1 medium red bell pepper seeded and diced
- 1 quart chicken stock
- 1 1/2 cups coconut milk
- 1 tsp cayenne pepper
- 3 tbsp sugar
- salt to taste
- cilantro chopped for garnish
Instructions
- Heat up 2 tbsp of olive oil in a pot over medium heat. Season and sauté the chicken breast with 1 tbsp of curry powder. Cook for 8 minutes, then remove from the pot.
- Heat the other 2 tbsp of olive oil. Sauté the shallots and garlic for 5 minutes.
- Add in the vegetables. Sauté for 10 minutes.
- Pour in the chicken stock. Add in 2 tbsp of curry powder. Simmer for 10 minutes.
- Reduce the heat to low. Using an immersion blender, purée the soup until smooth.
- Pour in the coconut milk. Season with cayenne, sugar, and salt. Add the chicken . Simmer on low for 10 minutes.
Mango Salsa
Mango Salsa
My mango salsa is to die for. It pairs great with fish such as salmon, mahi mahi, tilapia, swordfish; shrimp, grilled pork chops, citrus-marinated chicken, and very obviously tacos. If serrano peppers are to spicy for you, they can be replaced with jalapeños.
Ingredients
- 3 yellow mangoes peeled and diced
- 2 serrano peppers finely chopped
- 1/4 cup white onion finely chopped
- 1/2 red bell pepper finely chopped
- 3 green onions finely chopped
- 5 garlic cloves finely chopped
- 1/4 cup cilantro finely chopped
- 1 lime juiced
- 1/2 tsp salt
Instructions
- Mix all of the ingredients together in a bowl. Refrigerate for an hour before serving.
