Summer Zucchini Madness - Stirfry

This is such a beautiful summer dish, it reminds me of pure bliss and hope. Although we have all-round summer here in Singapore, all our zucchinis are imported. Still it didn't prevent me from experimenting with this wonderful, crunchy vegetable. This simple stir-fry is best served with warm rice or as a side. My kids who don't take vegetables very well, take to this dish easily.
(Serves 4-6)
Ingredients:
1 medium size yellow or green zucchini (about 200-300gm), cut lengthwise, then sliced at an angle
1 packet buna shimeiji mushrooms (around 200gm pack), cleaned and separated
12 small cheery tomatoes, cut lengthwise
1/2 tsp salt
1/2 teaspoon oyster sauce
80ml warm water
1 tsp cornflour or tapioca flour
Dash of black pepper
1 tablespoon Olive oil
2 segments of garlic, peeled and chopped (you can add more if you like)

Method:
1. Combine salt, oyster sauce, water and cornflour in a small bowl and stir evenly.
2. Heat up a tablespoon olive oil in wok.
3. Fry the garlic till fragrant.
4. Add cherry tomatoes and fry for a minute.
5. Add zucchini, mushrooms and pepper and stir-fry, then cover for 1-2 minutes.
6. Add the liquid mixture in step 1 and then stir-fry to ensure mixture is well blended into dish. Simmer for another minute.
7. Turn off the gas and the dish is ready to be served.

Creamy Chicken Baked Rice

This is one of the easiest dishes to make if you have little time and yet want a satisfying meal. I experimented when I had spare shredded cheddar cheese and had limited fresh produce in my refrigerator. It resembles the expensive baked rice dishes you can order from Western restaurants.
(Serves 4)
Ingredients:
1 can Campbells Select/Chunky Creamy Chunky Chicken with Corn soup (you can choose other flavours)
1 & 1/2 cups white (or brown) rice, cooked
1 cup shredded Cheddar cheese (actual amount can be adjusted for individual preference)
bleck pepper to taste (optional)

Method:
1. Pre-heat oven to 230 degrees Celsius.
2. Scoop the warm cooked rice into a casserole and even it out.
3. Pour the canned soup over evenly.
4. Sprinkle some freshly ground black pepper if desired.
5. Scatter the cheese as evenly as possible.
6. Put the casserole into the preheated oven and bake for 10-15 minutes.Watch over the dish in case some ovens are too hot and the cheese gets burnt. Food is ready if the cheese has fully melted and has a nice brown hue on top.

Light Pasta Soup with Ham

This dish was inspired by the leftover ham from our Christmas party and the need for something light and soupy after all the festive bingeing. Extremely easy to cook, and with common ingredients (other than the ham) you already have in your fridge. This was a hit with my young children for its light and tasty soup and easy to eat texture.

(serves 3-4)
Ingredients:
200g pasta (shell/spiral shapes)

5-8 stalks Caixin (or any green leafy vegetables)

200g ham (I used honey baked ham for more taste)

3 bowls chicken stock (or boil 1 cube Knorrs chicken cube with 3 bowls water)

1 tablespoon cooking oil

A few spigs of Spring Onions (chopped finely)

1 teaspoon salt

Dash of white pepper

Method:

1. Boil chicken stock in a pan and add pasta once the stock boils.

2. Boil pasta for about 15 mins on medium fire and add salt and cooking oil and vegetables once pasta is al dente.

3. Boil contents for another 5 minutes or until almost cooked. Add ham and dash of pepper to taste.

4. Add spring onions when ready to turn off fire. Cover for 2 minutes before serving.

Tips:

1. Add some coriander leaves for extra aroma. Some people do not like the smell of coriander, so check before adding.

2. Add salt to your preference.

3. Boil pasta longer if you want a softer texture which is great even for kids with few teeth.

Cajun Seafood Golden Rice

This dish was created as I wanted to make a signature fried rice dish that is different from the usual ones we eat outside. It was an instant hit with my family (including my young daughter), even though it is a little spicy. Everyone who tasted it wanted my recipe, so here it is. Have fun!

(serves 4)
Ingredients:
2 cups rice (to be cooked with 2 teaspoons salt & kept warm until ready to fry)
1 stick celery (sliced into small slices)
1 large onion (cut into chunks)
1 small/ medium bell pepper (chopped into medium size cubes)
300g prawns (shelled)
1 large squid (cleaned & cut into 1cm rings)
1 tablespoon ground black pepper
2 tablespoons cajun mix
1 tablespoon butter/ margarine
2 tablespoons cooking oil
1/2 teaspoon salt
2 eggs (lightly beaten)

Method:
1. Mix spices into the cooked rice and stir until even.
2. Heat wok and empty oil and butter.
3. Add in onions to wok once butter has melted and fry until fragrant.
4. Add seafood and fry until almost cooked.
5. Add in salt, bell peppers and celery and fry for a minute.
6. Add in rice and fry until ingredients are even.
7. Pour in the beaten eggs and toss until eggs are cooked. (About 1 minute if wok is hot)
8. Turn off heat and cover until ready to serve.

Tips:
1. You may add in some garlic for a more aromatic taste. I did not add it into the ingredients list as some people prefer not to have a garlic smell.
2. Experiment with different coloured bell peppers for different presentations.

Comforting Chicken Stew

A comforting stew that tastes great with rice or with bread. Very easy recipe that I had adapted after using one from a cookbook. This is an instant hit with guests and my hubby.

(serves 6-8)
Ingredients:
1 medium size meaty chicken (chopped into large pieces)
3 large white onions (diced into large chunks)
2 large carrots (cut into cubes)
2-3 medium potatoes (peel & cut into cubes)
2 celery sticks (cut into bite size pieces)
1 small bunch coriander (chopped finely)

1-2 cups water (more water if you want a more soupy stew, less water for thicker stew)

1 tablespoon butter

3 tablespoons cooking oil

Coating:
2 tablespoons plain flour
1 teaspoon nutmeg powder
2 teaspoon cinnamon powder

Dash of pepper

1 teaspoon salt

Coating the chicken

Method:

1. Mix coating ingredients evenly in a large bowl.

2. Coat the chicken with the coating mixture.

3. Boil potatoes, carrots, celery in a large pot with the water.

4. Heat oil & butter in wok and fry the onions and chicken lightly. Once chicken in slightly browned, remove all and place into the boiling water.

5. Boil for 1 hour or until the carrots & potatoes are soft to your liking. Add salt & pepper to taste.

Tips:

1. Add a little cornflour into the stew if mixture is not thick enough. Add only 1 teaspoon at a time to prevent too thick a stew and stir in evenly.

2. Add a little more nutmeg &/or cinnamon powder to achieve a more aromatic stew. Depends on individual's taste.

Spring Onions Omelette

I always get free spring onions from my regular vegetable seller which I dump after a while as I don't know what I could do with it other than using them as garnishes or in porridge. This is a simple yet wonderful dish that was created when my helper told me that spring onions taste good when fried with eggs. I adapted this omelette recipe with a healthier Olive Oil alternative and adding a dash of black pepper to improve the sensory palatte.

(Side dish, serves about 4)
Ingredients:
3 medium size eggs
1 small bunch Spring Onions
Pinch of Salt
Dash of Black Pepper
1 Tablespoon Extra Virgin Olive Oil

Method:
1. Cut the spring onions into 0.5cm piece or chop coarsely.
2. Beat eggs but be careful not to beat too hard as this will introduce too many bubbles into the beaten eggs. Mix in the spring onions.
3. Add salt, black pepper and mix them evenly.
4. Heat wok, and pour in the olive oil. Once the oil is hot, pour in the egg mixture and fry lightly, turning over the omelette when the top of the omelette is firm enough to be flipped.
5. Remove from wok when both sides are cooked.
6. You can serve it on its own or garnish with some chopped chili before serving.

Tips:
1. Use a non-stick flat pan, and the omelette will turn out in a nice round shape.
2. Make sure that the fire is only on medium in order not to burn the omelette.