Tofu patties

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Time is never enough. I have a growing list of new recipes to try before moving out of Asia. Trying to catch hold of my few months left in Singapore before starting a new phase of my life. The tofu patties were a little difficult to hold together but with a little patience it will out work out well. Cooking is all about patience and it is therapeutic at times to go through the process with rushing through as we do with life.

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INGREDIENTS

2 tau kwa (mashed)
1 yellow onion ( finely diced )
1 red chilli ( deseeded and finely chopped )
1 egg
1 cup panko
1 handful of curry leaves ( finely chopped )
Pinch of paprika powder
1 teaspoon soya sauce
1 teaspoon sesame oil
1 teaspoon coriander leaf

INSTRUCTIONS

1) Mix all ingredients in a bowl.

2) Form little patties and pan fry it in a pan till golden brown on both sides.

Turkey meatballs

Writing this all the way from the current 3rd place holder of Lonely Planet’s, ‘Cities to Visit’ . The beautiful capital of Lithuania, Vilnius. Not enough is written about this great city. Besides being the home of my boy , it is absolutely beautiful and interesting. Every time I visit, I feel so welcomed and comfortable that overstaying is not an issue. So many interesting eats that I should probably document it all and post it. Today I found turkey at the supermarket which is uncommon in Singapore so I decided to make some meatballs. Turkey is a great source of protein and leaner and healthier meat choice.

INGREDIENTS

500g ground turkey
1 tablespoon soy sauce
1 white onion ( minced )
6 cloves garlic ( minced )
1 egg
Black pepper
2 tablespoon tomato paste
1/2 tablespoon rapeseed oil

INSTRUCTIONS

1) In a small pan, add the olive oil and heat it. Add in the onion and garlic. Fry till the onion softens and browns.

2) Mix the cooked onion and garlic, turkey , egg , soy sauce , tomato paste and black pepper in a large bowl. Mix till well combined.

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3) On a lined baking tray, use a spoon to form little tablespoon of meatballs and drop it on the tray

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4) Bake at 170 degrees for around 20 minutes or till the top of the meatball turns slightly brown

5) Remove the meatballs from the oven and gently pan fry for a few minutes to ensure that the meatballs dries up

Easy chicken wrap

I never caught on the trend on popular social media sites. I have Facebook for occasional stalking  staying in touch with friends. But things like Instagram, Twitter and Pinterest I just do not get. My lack of talents for photography means that I will not be able to catch the perfect shot. I do not feel the constant need to express my emotions with a limited number of characters and my interest is already printed in things called cookbooks. Maybe I am more of a receiver of social media but not an active contributor. Or maybe I am just too old to be able to understand such trends, at least my mind is stuck in the past. Watching people around me share their life on social media makes yearn to be more socially active at times. But honestly, when the next tab of a new recipe is done loading those thoughts vanish. Maybe another time and in a parallel universe for me and social media. 

Now on a totally unrelated note, this is a wholesome chicken wrap for a to-go lunch !

INGREDIENTS

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Handful of pea shoots ( washed )
Chapati
Two tablespoon green pesto
One tablespoon plain yogurt
One teaspoon minced garlic
One baked chicken breast ( shredded ) I baked mine with Cajun seasoning
Handful cherry tomatoes ( halved )
One Japanese cucumber ( peeled and diced )

INSTRUCTIONS

1) Prepare the chapati according to the recipe provided

2)Mix the green pesto , yogurt and garlic 

3)Lay out the chapati and place the other ingredients on it in whichever quantity preferred

4)How easy does it get ? The only thing left to do now is to wrap it up and bon appetit!

Chapati ( Indian flatbread )

There is a song stuck in my head. It goes “Cha , cha , cha . Chapati! Chapati!”. I think that is enough to show how obsessed I am with this Indian flatbread. Because of how Indian food in Singapore is presented. I always associated Indian food with being overly grease and unhealthy. But recently, my Indian friends showed me a whole new side of Indian food. This flatbread is made entirely from wholewheat flour and minimal oil. It is a good substitute for our daily carbs intake. I had this with some Dhal and it was all so wonderful.

INGREDIENTS

1 cup wholewheat flour ( I used Pilsbury Chakki Atta which costs only $1.60 )
1/2 warm water
Pinch of salt
Few drops of EVOO

INSTRUCTIONS

1) Sieve the flour to remove any husks in it. Mix in the salt.

2) Mix the warm water into the flour. Using your hand, mix it well and add a few teaspoons of water if the dough feels too dry. Add a few drops of EVOO to prevent the dough from sticking.

3) On a floured surface , split the dough into 5 equal portions.

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4) Using one portion of the dough , lightly rub it into a ball. Flatten it using a rolling pin until about 5mm thickness. Do dust the dough before rolling so that it will not stick on the pin.

5) Heat a skillet on medium high heat for about 4 minutes. Place the flattened dough on the heated skillet. No oil is required.

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6) Leave it for about a minute before flipping it over. A successful chapati should puff up while being cooked.

I failed at my first attempt to make Chapati because it just did not puff up. But with a little practice, I finally succeed. So do not give up even if you fail after the first attempt! Besides enjoying this with traditional indian food, chapati could also be used as a wrap skin minus the unhealthy carbs.

Lentils & chickpeas patties

I never got the huge fuss over gluten-free food till I met people who suffered from gluten allergy. The pains of not being able to indulge in simple pleasures such a slice of bread or cake for dessert. So its newfound hobby to google gluten-free recipes and understanding how we can work around these constraints and undo the impossible. This lentils & chickpeas patties recipes is not only gluten-free but also vegan. So I am guessing that’s a double kill. 

Adapted from recipe by Cookieandkate

INGREDIENTS

Patty ( makes around 7 patties )

1 carrot, peeled and grated
½ medium yellow onion , finely chopped
2 garlic cloves, minced
2 cups steamed green lentils
½ cup cooked chickpeas
2 eggs
½ cup old-fashioned rolled oats
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Flour for dusting

Avocado dressing

1 medium avocado, pitted and sliced
2 tablespoons fresh lemon juice
1 small roma tomato, diced
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon fine-grain sea salt
4 tablespoons EVOO

INSTRUCTIONS

1) Pat dry the chickpeas between two kitchen towels. Add the chickpeas , green lentil , eggs, oats , garlic, spices , salt and pepper to the food processer. Pulse till all ingredients are mixed well into a paste.

2) Stir in the grated carrots and onion 

3) On a dusted surface, form 7 equally sized patties and dusting it evenly on both sides

4) Heat up on tablespoon of EVOO in a pan and lightly pan fry the patties till browned on both sides

5) Set the cooked patties aside and start working on the dressing

6) Mix all ingredients together and that’s as easy as the dressing could get

7) Serve the patties with a spoonful of goodness on it

These patties can be enjoyed on its own on between some rice cakes or gluten-free bread.