Thursday, 24 July 2014

Spicy Nonya Fried Rice

Nomsies Kitchen Spicy Nonya Fried Rice Recipe
If you like your fried rice with a twist, this is the recipe for you. Super savoury and slightly spicy, this is my favourite fried rice recipe! 

Spicy Nonya Fried Rice Recipe from Nomsies Kitchen

Hello!

Here is another Nonya recipe for you. It is a recipe for spicy Nonya fried rice. I must say it is my favourite fried rice recipe because it is so flavourful and really hits the spot.

Spicy Nonya Fried Rice Recipe from Nomsies Kitchen

I have previously given a little insight on Nonya cuisine and its origins. You can read about that in my post for Nonya Chicken Curry.

Spicy Nonya Fried Rice Recipe from Nomsies Kitchen

Spicy Nonya Fried Rice Recipe from Nomsies Kitchen

This recipe’s Nonya influence is evident in its use of dried prawns and lots of shallots and garlic. It also calls for a tablespoon of chilli paste.

If you are afraid of spicy food, you can always reduce the chilli in the recipe or omit it altogether. I have not cooked it without chilli before so I am unable to comment on whether that will have an impact on the taste.

On the other hand, if you can handle your spicy food, you might want to add an additional tablespoon of chilli paste.

Spicy Nonya Fried Rice Recipe from Nomsies Kitchen

Spicy Nonya Fried Rice Recipe from Nomsies Kitchen

Recipe for Spicy Nonya Fried Rice
Prep Time: 20 minutes / Cooking Time 15 minutes / Serves 3 - 4

Ingredients
4 cups of cooked white rice (left overnight where possible)
200gm Prawns (shelled)
50gm Dried Prawns (soaked and drained before using)
3 Dried Shiitake Mushrooms (soaked and sliced into small pieces)
3 Eggs (lightly whisked)
5 Shallots (sliced finely)
3 cloves Garlic (diced)
1 Tbsp Chilli Paste (dried chillies boiled and blended)
5 Tbsp Vegetable Oil
1 Tbsp Light Soy Sauce
1 Tbsp Oyster Sauce
¼ tsp Salt
¼ tsp Pepper
1 stalk Scallions (finely sliced, for garnishing)

Method

1. Heat 2 tablespoons of the vegetable oil in a wok. Once hot, pour in the lightly whisked eggs and swirl around to coat the wok in a wide circle. Flip over and shred the omelette with the spatula. Remove and set aside for later.

2. Now, reheat the wok and add in the remaining 3 tablespoons of vegetable oil. Once hot, add in the shallots and stir fry for about 2 minutes until fragrant but before it colours. Quickly add in the garlic and stir fry together for another minute or so until fragrant. Before it starts to brown, add in the dried prawns and continue to stir fry.

3. Next, add in the prawns, shiitake mushrooms, and chilli paste. Stir fry briskly for about a minute. 

4. Add in the cooked rice followed by the light soy sauce, oyster sauce, salt and pepper. Add the shredded omelette back into the wok and stir fry everything together evenly. Switch off the heat and dish out. Garnish with the finely sliced scallions before serving.

Wednesday, 23 July 2014

Coffee Cake with Almond Streusel (Updated Version)

I thought of sharing an updated version of this coffee cake with almond streusel. I previously posted this in January 2014. This time, I used crème fraiche instead of sour cream and Baileys Cream. I also added a layer of streusel inside the cake. Hope you like it just as much!

Coffee Cake with Almond Streusel Recipe from Nomsies Kitchen

Hello and a very happy Wednesday to you!

Have you been busy baking or do you firmly believe in not using the oven during the summer heat? As for me, I do not mind using the oven in the heat. After all, I am originally from a tropical country.

Coffee Cake with Almond Streusel Recipe from Nomsies Kitchen
In any event, I thought of sharing an updated version of this coffee cake with almond streusel. I had previously posted this in January of this year. This time round, I used crème fraiche instead of a combination of sour cream and thick Baileys Cream. I also added a layer of almond streusel inside the cake. The last change I made was adhering to grand master Thomas Keller’s original instructions of finishing off the cake with a dusting of icing sugar, cocoa powder and cinnamon.

Coffee Cake with Almond Streusel Recipe from Nomsies Kitchen

What did all the changes result in? Here is my conclusion.

I didn’t think the texture of the cake changed much with the use of crème fraiche, it was just as soft and fluffy. In any event, the original recipe does state that you can use either crème fraiche or sour cream.

However, I love streusel and the addition of more streusel inside the cake makes it even better, I love how the streusel on the inside is all melted and adds flavour to the cake whereas the streusel on top still gives it a lovely crunch. The added cinnamon and cocoa powder also provides a nice flavour and smell.

For the technical aspects of the cake, this time I also followed the original instructions from Thomas Keller and piped the batter into the cake tin instead of spooning it all in. To be honest, I am not sure if it made a big difference. Both times, this cake has come out very evenly. So, perhaps next time I will skip this step. Anything that saves on washing up is good.

Coffee Cake with Almond Streusel Recipe from Nomsies Kitchen

All in, this is definitely a perfect tea time cake. Soft and fluffy cake texture with delicious almond streusel inside and on top.

As mentioned before, if you need to make the almond streusel afresh, do give yourself some extra time as the almond streusel must be rested and chilled for at least 2 hours before you use it.

Coffee Cake with Almond Streusel Recipe from Nomsies Kitchen

Recipe for Coffee Cake with Almond Streusel Topping
Adapted from Thomas Keller’s Bouchon Bakery Book
Prep Time: 20 minutes (not including time for preparing almond streusel)/ Baking Time 45 -50 minutes (until a cake tester comes out clean)
You will need an 8” cake tin

Ingredients
200gm All-Purpose Flour
1 tsp Baking Powder
¼ tsp Baking Soda
½ tsp Salt
75gm Butter
200gm Castor Sugar
1 large Egg
1 tsp Vanilla Essence
200gm Crème Fraiche
20ml Baileys Liqueur

Almond Streusel Filling & Topping
200gm Almond Streusel (recipe follows)
15gm Soft Brown Sugar
10gm Cocoa Powder
¼ tsp Cinnamon

To Finish
Icing Sugar
Cocoa Powder
Cinnamon

Method

1. Grease the cake tin and line with parchment paper. Pre-heat the oven to 160°C. Next, start by preparing the dry ingredients. Sieve the flour, baking powder and baking soda into a bowl. Add in the salt and whisk to combine the ingredients.

2. Cream the butter with a mixer until it has softened. Add the castor sugar and mix until evenly combined and the mixture is fluffy.

3. Add the egg and vanilla essence, mix until just combined. Do not over mix after you have added the egg.

4. Now, fold in the flour mixture alternately with the Crème Fraiche. Add a third of each mixture/ingredient at a time to ensure that it is even. Make sure the batter is evenly mixed after each addition. Lastly, add in the Baileys Liqueur.

5. Put the batter into a large piping bag with a wide nozzle. Pipe half the batter into the prepared cake tin (in a circular motion). Mix the almond streusel, brown sugar, cocoa powder and cinnamon together. Top the batter in the cake tin with the almond streusel mixture. Now, pipe the rest of the batter over and sprinkle on the remaining almond streusel mixture. Bake for 45 minutes or until the streusel is golden brown and a skewer inserted in the centre comes out clean.

6. Once the cakes have cooled and just before serving, finish off with a light dusting of icing sugar mixed with a pinch of cocoa powder and cinnamon.

Recipe for Almond Streusel
Prep Time: 10 minutes (active prep time)/ Refrigerate for at least 2 hours before use

Ingredients
60gm All Purpose Flour
60gm Ground Almonds
60gm Castor Sugar
60gm Butter
¼ tsp Salt

Method

1. Cut the cold butter into cubes. Place in a food processor. In a bowl, combine the all-purpose flour, ground almonds, castor sugar and salt together and whisk to evenly mix. Add the flour mixture into the food processor with the butter and pulse for about 15-20 seconds until the mixture resembles bread crumbs.

2. Put the mixture into a resealable freezer/sandwich bag. Refrigerate at least 2 hours before using. The almond streusel can be made in a big batch if you are intending to use it for other bakes, such as on top of muffins. It can be frozen for up to a month. Just put in the refrigerator to thaw out before using. Streusel should be used cold.

Monday, 21 July 2014

Savoury Yam Cake

This is a savoury breakfast food, snack or even tea time treat that is very popular in Malaysian-Chinese cooking. It is made out of a batter consisting of yam and rice flour which is then steamed and topped with a range of savoury toppings including crispy shallots, sesame seeds, and scallions. Best eaten with sriracha sauce!

Savoury Yam Cake Recipe from Nomsies Kitchen

Hello!

This Monday I am sharing a recipe for Yam Cake.

Yam cake is a savoury breakfast food, snack or even tea time treat that is very popular in Malaysian-Chinese cooking. It is made out of a batter consisting of yam and rice flour which is then steamed and topped with a range of savoury toppings including crispy shallots, sesame seeds, and scallions. Best eaten with sriracha sauce.

Savoury Yam Cake Recipe from Nomsies Kitchen

I absolutely love yam cake and when I was a child I used to eat it for breakfast every Sunday morning.

Savoury Yam Cake Recipe from Nomsies Kitchen

If you like yam and have not tried this before, you should definitely try this. I bet you will be hooked!

If you are an old hand at making yam cake, I also urge you to give this recipe a try as the texture is very nice. Smooth and just soft enough, without being mushy. It is also relatively easy to prepare.

Savoury Yam Cake Recipe from Nomsies Kitchen

I have a very small steamer so when I made this I had to pour the batter into two separate 6” cake tins and steam them one at a time. It is well worth it though as we had this delicious yam cake to eat over the whole of last weekend.

Savoury Yam Cake Recipe from Nomsies Kitchen

Yam Cake
Prep Time: 40 minutes (including time to steam the yam cubes)/ Cooking time: 50 – 60 minutes / Serves 8

Ingredients

900gm Yam (peeled and cut into 1” cubes)
250gm Rice Flour
720ml Water
250gm Minced Pork
200gm Chinese Shitake Mushrooms (soaked till soft and cut into small pieces)
5 cloves Garlic (finely diced)
2 tsp Salt
1 tsp White Pepper
1 tsp Five Spice Powder
4 Tbsp Vegetable Oil
80gm Dried Prawns (soaked and drained)
1 stalk Scallions (sliced finely)
1 Red Chilli (seeds and inner core removed, sliced finely)
3-4 Tbsp Crispy Shallots
1 Tbsp Sesame Seeds
Sriracha Sauce to serve

Method

1. Grease and line a casserole dish or cake tin with parchment paper. Here I used two 6” round cake tins.

2. Steam the yam until it is soft enough to be mashed. This should take between 20 to 30 minutes. Once steamed, place in a bowl and mash (while the yam is still hot). Leave some bigger chunks if you like your yam cake to have some bigger pieces.

3. In another bowl, mix the rice flour and water together.

4. Pour 2 tablespoons of oil into a wok, once hot, add in the garlic and sauté. Next, add in the mince pork and mushrooms. Follow this with the salt, pepper and five spice powder.

5. Once the pork and mushrooms have cooked taste and adjust the seasoning, adding more if you like. Now, lower the heat and add in the mashed up yam followed by the rice flour and water mixture. Stir evenly until the batter is well mixed.

6. Pour the batter into the greased and lined casserole dish or cake tin. Knock the dish or tin lightly to even out the batter and smooth out the top. Steam until the mixture reaches a firm consistency. This should take about 50 minutes.

7. While the mixture is steaming, fry the dried prawns in the remaining 2 tablespoons of oil. Remove from heat.

8. Once the yam cake is ready, sprinkle the fried dried prawns, crispy shallots, scallions, cut red chilli and sesame seeds on top. Serve with some sriracha sauce.

Tuesday, 15 July 2014

Aglio Olio Pasta (with Cherry Tomatoes and Spinach)

This is the easiest pasta dish you can ever make. A firm lunch time favourite at Nomsies Kitchen!

Aglio Olio Pasta (with Cherry Tomatoes and Spinach)

Hello, how are you?

I hope everything is going well for you. I have been busy in the kitchen experimenting with some bread recipes. I hope to have the post done and up by the end of this week.

Meanwhile, I am sharing this recipe for Aglio Olio Pasta. I added in some cherry tomatoes and spinach, just because I like my veggies. Purists will say it is not true aglio olio pasta but hey, it works for me. Gives good colour too!

Aglio Olio Pasta (with Cherry Tomatoes and Spinach)

Aglio Olio Pasta (with Cherry Tomatoes and Spinach)

I know I just shared a recipe for sausage and bacon pasta last week. Don’t quite know why I am in such a mood for pasta.

A good (and also non-purist) twist to this dish is to add some tuna in just after you have sauté the garlic. Good for all you runners out there who need your protein!

Aglio Olio Pasta (with Cherry Tomatoes and Spinach)

Of course I added more basil in as well. Just to show off and make use of my little basil plant that is still alive!

Thursday, 10 July 2014

Mushroom Salad

For days when you do not want to spend too much time cooking but still don’t want to eat a cold salad, try this wonderful warm mushroom salad with crisp bacon bits. A great salad for summer or even the colder months.

Mushroom Salad Recipe | Nomsies Kitchen

A big hello to you!

Today I want to share a recipe for a gorgeous warm mushroom salad. Yes, it has bacon in it. Hurray!

I don’t know about you, but there are days when I just don’t want to spend too much time cooking yet at the same time, don’t want to eat an entirely cold salad.

Mushroom Salad Recipe | Nomsies Kitchen

It is for exactly those kinds of days when you could use a salad like this. The only cooking involve is sautéing the mushrooms and cooking the bacon. I cook the bacon in a pan, without any oil, just to get it done and slightly crisp.

Mushroom Salad Recipe | Nomsies Kitchen

Mushroom Salad Recipe | Nomsies Kitchen

All you have to do next is open a bag of pre-packed mixed salad leaves – or chop up your salad leaves of choice and layer the mushrooms and bacon on top. I also added some cut sundried tomatoes and topped it off with some chopped parsley – just to get some more colour in for a pretty looking and great tasting salad.

Tuesday, 8 July 2014

Sausage and Bacon Pasta

Utterly delicious sausage and bacon pasta for those days when only pasta will do.

Sausage and Bacon Pasta from Nomsies Kitchen

Hello hello!

How’s the weather like where you are? It is a rainy day over here in Newcastle. The good thing about that is that I don’t have to water my plants, so I shall not complain.

With the rain and all, I really feel like it has to be a pasta day. Warm and filling, just the thing I need. I used some leftover sausages I had from making hot dogs over the weekend. Add some bacon into the mix and there we have it, scrumptious sausage and bacon pasta!

Sausage and Bacon Pasta from Nomsies Kitchen

Sausage and Bacon Pasta from Nomsies Kitchen

For the sauce, I used passata and just added seasoning and herbs. I also used a little bit of brandy just to give the sauce some body.

I don’t know if you can tell from the photos but I used some scallion flavoured tagliatelle. It has a slight green hue to it. I was unsure of whether it would go with this pasta but it did. In fact, it added some vege flavour to the otherwise meaty dish. Obviously, you can just use whichever pasta you have.

Sausage and Bacon Pasta from Nomsies Kitchen

I am also quite pleased that my basil plant is surviving this year. I bought one of the Basil pots from Asda 2 weeks ago and it has not died or wilted on me just yet. Apparently there is a difference between watering from the bottom of the pot and from the top. The instructions always say “water from the bottom” of course I never listened until now. So, that might be why. You live you learn!