Pan-fried Ham and cheese sandwich

Tags

brunch, butter, emmental, gruyere, ham, ham and cheese, ham and cheese sandwich, mortadella ham, quick meals, Snack, truffle mortadella ham

There’s now a recipe for a simple ham and cheese? Blasphemous!!! So it may be easy to slap some ham and cheese between two slices of bread and call it a ham and cheese. Indeed the basic definition of this sandwich is fulfilled.

I just took it a step further that’s all, with the specific use of a certain type of ham, cheese, bread and other additional fillings (cravings of the day) to make it taste a little more special.

Above Left: Mushroom pie (updated recipe for this to come soon!) topped with puff pastry)

Bottom right: Sinfully crispy ham and cheese

So without further ado, here are the basic ingredients:-

1. Thick sliced bread – I used milk loaf as I love its softer crumb, delicate buttery flavour and large surface area. Large sandwiches make for a more impressive presentation
2. Sliced ham – I’m not so fond of the traditional Blackforest ham used in a ham and cheese, so I replaced it with Mortadella ham (I was lucky to have some Truffle Mortadella ham so I made this a truffle themed ham and cheese). This option is entirely up to you, you’d know best your ham of preference after all.
3. Salted butter for spreading
4. Cheese – I used a mix of Emmental cheese and Gruyere. Although I have to say the cheese didn’t melt very well. I might try grating cheddar cheese and using that instead next time
5. Optional – dijon mustard, truffle oil, truffles. I suggest you don’t mix mustard and truffle products though.

Preparations coming along. Cheese and butter at room temperature before use.

Butter one side of the bread generously. Get the butter into every nook and cranny and leave no surface unbuttered!

Flip the bread over and start to assemble your sandwich. If you’re not using truffle, spread some Dijon mustard onto the unbuttered side of the bread before layering your cheese on top.

Then add the ham, and more layers of cheese. As you can see below I’ve also added a couple slices of truffle and a little truffle oil before the final cheese layer. Yes, the picture is not the right way around. Oops.

Top with the final slice of bread, and butter the outer surface of the bread. Both sides of the sandwich have to be buttered as you will be pan frying it.

Place the sandwich in a frying pan large enough to fit it and turn the heat on very low. Slowly fry until the entire surface of the bread is an even dark golden brown. Then carefully flip the sandwich on its other side to fry the remaining side to the desired dark golden brown. Its got to be crispy but not burnt.

Once done, slide onto a serving plate, slice it up and serve!

Trust me when I say pan frying the sandwich makes a world of difference. It is not enough to toast the bread and butter it before assembling.

Quick and easy, yet it does look pretty presentable!

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Maguro Tuna Avocado rice bowl (Maguro Avocado don)

Tags

avocado, clean, cleaneats, cleanfoods, easy, easy meals, easy recipes, healthy, homecooked, ikura, leeks, maguro, maguro avocado don, maguro avocado rice bowl, mayonnaise, one person meal, onebowlmeal, quick meals, rice, rice bowl, solitary eating, soy sauce, tuna, tuna avocado

This is one super easy and delicious don! (don = rice bowl dish in Japanese). All you need to actually cook is the rice. The rest is all about slicing up the sashimi and avocado and assembling the rice bowl. Since the current trend now is all about clean eats, clean foods and healthy eating, I suppose this makes the cut (if you ignore the ubiquitous mayonnaise blobs popping up among the luscious chunks of creamy avocado and fresh maguro).
Ingredients (for 1 person)  

• 100 grams sashimi grade maguro tuna
• 1/2 ripe avocado, pitted and skinned
• Mayonnaise – amount at your discretion, I used Japanese mayonnaise
• Cooked short-grain white rice
• 2-3 tsp soy sauce depending how seasoned you like your tuna
• Optional (for garnish) – chopped chives, seaweed flakes and thinly sliced leeks (only the white parts). I would highly recommend you add these as they add texture, lots of flavour and freshness to the dish
• Optional – 2 tbsp ikura (sashimi grade salmon roe)
• Optional – furikake (a type of Japanese rice topping/seasoning)

Method

• Slice up the maguro sashimi into thick chunks, I cut mine into 3/4 inch cubes but do it however you like.
• Season the maguro with soy sauce and set aside.
• Cut up the avocado into cubes/chunks roughly the same size as the maguro.
• Place the rice in a bowl (if you’ve opted for the furikake, mix it into the rice before arranging the rice in the bowl) and pile the maguro and avocado on top.
• Squeeze mayonnaise over the dish in zig-zag lashings or you can add them in blobs like I did.
• Add the ikura and garnish with chives, seaweed flakes and sliced leeks.
• Serve

I enjoyed it so much I had it again for the next meal… only in the sloppiest, most disgusting way one eats when alone:-  Still tasted amazing nonetheless!

Pan fried eggplant dipped in egg

Tags

Chinese, easy meals, Egg, eggplant, healthy, pan fried eggplant dipped in egg, pan-fried, quick meals, side dish, Snack, truffle oil

Yes I know the picture above makes this post seem like it is about pot stickers instead of eggplant. I’m saving that post for another day. Today it is just the eggplant.

Ingredients

1 fat eggplant, sliced into equal thickness (around 0.5 – 0.7 cm would be good)

1 egg, beaten and seasoned with a pinch of salt and white pepper. If you like you can also drop a couple of drops of truffle oil into the egg mixture

2 tbsps Olive oil for frying

Instructions

1) Heat up the oil in a frying pan on medium high heat

2) Coat each side of the eggplant slices with egg before placing them in the pan.

3) Fry until the bottom down side of the eggplant slices turn golden brown, before flipping it to fry the other side

4) Pat off the excess oil or place the fried eggplant onto some paper towels.

5) Serve

Japanese style rice porridge

Tags

creamy porridge, Egg, healthy, japanese, nori, okayu, porridge, quick meals, rice, rice porridge, seaweed, spring onions, zosui

This is one of those quick fixes that can be done with just cooked rice and an egg. The other ingredients are cupboard ingredients (those that can be stored for a really long time), which is the beauty of this dish really.

If you’ve heard of the nabe (hot pots) that Japanese really love, you’d have also heard of them adding rice into the leftover stock once they’re done cooking the rest of the food. They then turn the rice into porridge, and thus, nothing is wasted.

And it is really delicious! I tried this “zosui” (the Japanese refer to thick rice porridge as zosui/okayu) in Hokkaido after a delicious kani-nabe ( I did NOT just swear at you lol!). Kani means crab, so what we had after the crab hotpot was some delicious stock. The waitress added more stock to it and then added precooked rice and let it simmer for a while before adding egg. It was the best porridge I’ve had!

I try to replicate it here the best I can without such expensive ingredients, crabs don’t come cheap in Singapore. I’ve come pretty close to it I think.

Ingredients (For 2 pax, or 1 hungry person)

• 1 cup cooked rice
• 1 egg, beaten
• 1/4 cup dashi (this is the second bottle from the left) – you can make it yourself, using konbu, anchovies and soy sauce but I found this more convenient
• 1 cup water
• 1 tbsp mirin
• 1 tbsp sake/cooking wine
• Handful of chopped spring onions for topping
• Handful of seaweed (nori) strips for topping

Cooking Instructions

Pour the dashi, water, mirin and wine into a pot and bring to a simmer.

Add the rice and cover the pot with a lid. Simmer on medium high heat until the rice softens. If you prefer really soft rice in the porridge, you could simmer it a little longer, just add some water so it doesnt dry up and stick to the bottom of the pot.

Once you’ve reached your desired consistency, turn off the heat and pour the egg into the centre of the porridge.

Work quickly and use the bottom of a ladle to stir the egg round and round until the egg is completely incorporated into the porridge.

You want the end result to look creamy. This is the end result of stirring the egg well. If you let the egg cook before you stir it in, it is going to look like an egg drop soup. Not like it tastes bad either, it just will not be as creamy as the picture below.

So the egg has to be quickly stirred in, in circles starting from the centre of the pot. If you were to stir it any way you wanted, the egg may end up streaky -___-

Then ladle it into a bowl and top with spring onions and seaweed.

So there it is, creamy Japanese porridge (obviously with zero dairy in it).

I love spring onions so I went overboard with it ;p

Kimchi Bibim Guksu (Spicy cold noodles with kimchi)

Tags

bibim guksu, cold noodles, dinner, fast meals, gochujang, kimchi, kimchi bibim guksu, Korean, lunch, mains, Noodles, perilla, quick meals, sesame, sesame oil, shiso, spicy, spicy cold noodles

I’m a big fan of Korean dramas and variety shows (I’m sure I’ve mentioned this before). I blame it on those very shows that I’m getting fatter by the day. They make Korean food look so sooooo appetizing! These are one of the dishes that I saw on the telly sometime back. It sounded and looked good… cold kimchi noodles.

After a bit of research, I decided to try the recipe from Korean Bapsang (website below). Her stuff is what you’d call “daebak” (awesome). Her food photos and recipes seem pretty and easy to follow so I made the noodles a few months ago with the recipe. It was good! Totally would make this again. Cold, sour rounded by some sweetness, and a little spice. And kimchi always makes everything taste better.

http://www.koreanbapsang.com/2011/07/kimchi-bibim-guksu-spicy-cold-noodles.html#.Ug-0fhYqS0s

Speaking about spice, I ordered this dish today at a Korean restaurant. All I can say is that I must have downed a whole jug of iced water after a few bites. I’m a person that would sprinkle chilli flakes liberally all over my food and use chilli padi soy sauce as a favourite condiment so I don’t think my spice tolerance is that low. But I really couldn’t enjoy the noodles, it being so spicy! So if you’re not a fan of spicy food, you can adjust the level of gochujang to suit your preferences (this recipe isn’t that spicy in any case).

Secondly, on my recent trip to Japan, I frequented a korean restaurant in Takashimaya, Tokyo (I really liked it!) and made a discovery. In all my posts on Korean food so far I’ve been referring to shiso/Japanese perilla leaves as the Korean perilla leaf. When I tried the real Korean perilla leaf I was taken aback. I absolutely had no idea that they were so different! As wikipedia clarifies:

“The flavor is distinct from Japanese perilla, and the leaf appearance is different, as well – larger, rounder, flatter, with a less serrated edge, and often a violet coloring on the reverse side.”

Well that explains why the leaf was so large. So now, I’m on a mission to find Korean perilla leaves in Singapore ;p

Ingredients (2 pax); recipe from Korean Bapsang

• 8 – 10 ounces somyeon (somen) noodles
• 1 cup thinly sliced kimchi (fully fermented)
• 1/4 cup juice from kimchi (use a little more soy sauce and vinegar if unavailable)
• 1 tablespoon Korean red chili pepper paste, gochujang (adjust to taste)
• 1 tablespoon soy sauce
• 1 tablespoon corn syrup (use honey or more sugar if unavailable)
• 1 tablespoon sugar
• 2 tablespoons rice or apple vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• Optional garnish:
• 4 perilla leaves, kkaennip, thinly sliced (my pictures show the Japanese perilla leaves/shiso leaves)
• (or cucumber or lettuce, thinly sliced)

Cooking instructions

Bring a medium pot of water to a boil while preparing the kimchi sauce.

Thinly slice the kimchi and place it in a medium size bowl. Add the remaining sauce ingredients and mix well.

Add the noodles to the pot of boiling water. Cook the noodles according to the package instructions (3 – 4 minutes).

Prepare a bowl of iced water to dip the noodles into. The recipe in Korean Bapsang calls for cold water, however if it is not cold enough the noodles could get soggy quite easily. So just in case, just use iced water.

Drain the noodles quickly and shock in iced water to stop the cooking. Drain and rinse in cold water again. Repeat until the noodles become cold. Drain well.

Here’s the fun part! Throw your cold noodles into the sauce mixture and toss so that the sauce coats the noodles evenly. Try not to over-handle the noodles with utensils or you could get mashed noodles. Not yummy. Use your wrist to toss the noodles in the bowl and use chopsticks to further mix the noodles.

Dish into a serving bowl and top with (Korean) perilla leaves. I thought Japanese ones worked just as well.

Perfect dish for a hot day!

XO Fried Rice

Tags

fried rice, quick meals, rice, xo chilli sauce, xo sauce

This is a pretty simple dish, at the very least you just need rice, garlic and xo sauce. You can jazz it up with whatever you have in your fridge, be it peas, carrots, corn, leftover meat, bacon etc. which is the beauty of making fried rice. I love mine with egg!

Ingredients (2 pax)

2 Rice Bowls of rice

6-8 prawns, peeled and deshelled if you prefer (optional)

4-6 scallops (optional)

5-6 cloves of garlic, minced

3 eggs, beaten and slightly seasoned with salt

1 tablespoon XO Chilli Sauce (or more if you like it spicy, but just to remind you that it can get salty if you put too much)

Cooking oil

Cooking Instructions

1) Pour just enough oil to cover the bottom of the wok and turn on the fire on medium high heat.

2) When the oil is hot, gently place the seafood (they must be patted dry so the oil doesnt splatter at you) into the wok and let it cook one one side for a minute or so depending on the size of your seafood. Once the cooked side turns golden brown, flip the seafood over on the other side to finish cooking. At this point, add in a quarter of your minced garlic. If you put it in too early it will burn.

3) Remove cooked seafood from the wok and set aside.

4) Add a little more oil in the same wok and heat it up on medium high heat.

5) Add the rice into the wok, and the XO sauce to the rice.

6) Give this a quick stir and toss to incorporate the XO sauce into the rice.

7) Push the rice to the side of the wok, add a little more oil to the wok so that the eggs that you are going to pour in doesn’t stick to the surface of the wok.

8) When the oil is hot enough (but don’t leave it too long as the rice may burn at the side, I like my rice soft, not burnt and chewy), add the eggs and let the eggs cook partially before breaking it up and mixing it with the rice.

9) Pour the seafood back into the wok and give it a few tosses .

10) Serve with spring onions or cilantro/chinese parsley.

Quick lunch of Onion eggs and kimchi

Tags

eggs, healthy, kimchi, lunch, omelette, onion eggs, onions, quick meals, rice

Today was one of those days where I just wanted something easy to prepare, something along the lines of hot food and a savory meal.

All I needed to do was to cook some rice in my trusty rice cooker, fry up some onions and egg and then throw some kimchi into the mix. 

Simple, yet so satisfying.

Nothing complicated as to the ingredients, fry up some sliced onions from about 1/2 a green onion, then add 3 eggs beaten with some salt, white pepper and a couple of drops of sesame oil. Cook to your desired doneness and eat with that deliciously fluffy rice and crunchy sour kimchi.