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Cooking for your loved ones

Indian potato and pea fritters (rotlo)

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Difficulty Level : Easy

Serves: 4 people

Cooking Time : 40 mins

Ingredients

  • 1 kg Desiree potatoes, peeled and sliced
  • 2 cups frozen peas, thawed, coarsely crushed
  • ¼ cup fine semolina, lightly toasted in a dry pan
  • 2 tbsp lemon juice
  • 2 tbsp rice flour
  • 1 tbsp minced ginger
  • 1long green chilli, deseeded, finely chopped
  • 2 tsp sesame seeds, toasted
  • 2 tsp garam masala
  • 1 tsp sugar, salt and black pepper, to taste
  • ¼ cup chopped coriander leaves
  • 80 ml(â…“ cup) vegetable oil, natural yoghurt and green chutney, to serve

To Cook

  1. Cook potatoes in a saucepan of simmering water for 13-15 minutes until tender. Remove from the heat and drain well. Return the potatoes to the saucepan and place over a low heat for 1-2 minutes to dry. Push the potatoes through a sieve or mash until smooth. 

 

  1. Add the remaining ingredients, except for the oil, yoghurt and chutney. Season to taste.

 

  1. Heat 1 tbsp of oil a large frying pan over medium-high heat. Roll a ⅓ cup of the mixture into a ball then place in a frying pan and flatten into a round with the back of a spatula. Cook as many as will fit in the pan for 3-4 minutes on each side, until golden and crisp. Repeat with the remaining oil and potato mixture.

 

  1. Serve immediately with yoghurt and chutney to the side.

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Cooking for your loved ones

Singaporean Oyster Omelette

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Difficulty Level : Easy

Serves: 2 people

Cooking Time : 20 mins

Ingredients

  • 10 large fresh oysters
  • 2 Tbs cornflour
  • 1 Tbs rice flour
  • 8 Tbs water
  • 1 Tbs oil
  • 2 cloves garlic, finely chopped
  • 3 eggs, beaten
  • 1 Tbs soy sauce
  • 1 Tbs sake rice wine
  • 1 pinch white pepper
  • 5 sprigs coriander, to garnish
  • 1 spring onion, for garnish

Instructions

  1. Wash the oysters in cold water and drain well.
  2. Mix both cornflour and rice flour together with the water to make a fairly thin batter.
  3. Heat a large heavy frying pan until very hot and add oil. Pour in the batter and cook for about 15 seconds until batter is half set before adding in the eggs.
  4. When the eggs are almost set, make a hole in the centre by pushing the egg and batter mixture to the side of the pan. Pour in a little more oil and fry the garlic for a few seconds.
  5. Mix, then season with soy sauce, sake and pepper. Add oysters and cook just long enough to heat through.
  6. Garnish and serve immediately with fresh coriander leaves and spring onions.

 

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Cooking for your loved ones

German Trout Meunière with potatoes

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Difficulty Level : Easy

Serves: 2 people

Cooking Time : 20 mins

Ingredients

  • 2 trouts
  • 50 g flour
  • 25 g lard
  • 20 g butter
  • fresh herbs
  • salt & pepper

Instructions

  1. Preheat the oven to 150 degrees.
  2. Season trouts with salt and pepper from outside and inside.
  3. Place fresh herbs inside the fishes.
  4. Dab the fishes dry, roll them in flour and place them directly on the frying pan with hot lard.
  5. Fry the trouts for 2-3 min on each side until brown.
  6. Place the butter on the top of every fish and cover them with foil.
  7. Allow the fish to rest in the oven for about 10 minutes.
  8. Serve with cooked potatoes.

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Cooking for your loved ones

Cambodian Meat Sour Soup (Somlor Machu Kreung)

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Difficulty Level : Easy

Serves: 4 people

Cooking Time : 40 mins

Ingredients

For the meatballs (youvarlakia)
  • 500g lean minced beef (18 ounces)
  • ¼ of a cup long-grain rice (not boiled)
  • ½ cup parsley, finely chopped

Instructions

  1. Pound the prohok until it is a minced paste
  2. In a pot, add in the pork ribs, kreung, prohok, fish sauce, 1/1 of the tamarind, sugar, salt, mix it and let it rest for 5 mins
  3. On high heat, stir the meat and cover for about 10 minutes
  4. Check on the meat and stir to avoid burning
  5. After 10 mins, you can add in the stock then cover for 20 minutes
  6. After 20 mins, add in the stems and the other 1/2 of tamarind powder
  7. Then add in the leaves and mix well

 

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