Monday, October 24, 2011

Okra and Eggplant Stew

Bittermelon with tomatoes is delicious, eggplants with tomatoes should not go wrong too.

To create more substance and add more vegetables in this dish, I use another old recipe of mine - okra with tomatoes and include some eggplant mash into an already stew-like dish. Okra is very good in stews since the "slimy" factor perfects the stew consistency. Remember the last time you had Gumbo? Traditionally, one of the key ingredients is okra.

Can't even see the is that obvious.

Okra and Eggplant Mash Stew , first posted in An Escape to Food
(partially inspired by Real Simple - Eggplant Caviar, then adapted from the same recipe)

Ingredients: Similar to Recipe: Okra with Tomatoes; one eggplant

Directions: Roast the eggplant in the oven and scrap the flesh when eggplant is cooked (Refer to pictures below). Similar to Recipe: Okra with Tomatoes. When okra is almost cooked, add in the flesh of the eggplant

Monday, October 17, 2011

Steamed Brussel Sprouts

Fall is also brussel sprouts season and I am going to eat them wholeheartedly.

They are usually expensive (due to being typically imported from nearby countries such as Australia) in Singapore. But now, I have the luxury to buy them reasonably, seasonably and relatively cheap in the US. Brussel sprouts are high in Vitamin K, C, A; folate, maganese, potassium, should look at the long nutrients list.

Contrary to the popular and common method of pan-frying with bacon or butter, I did the "Chinese" thing and steam them. Cooking Tip: To get them uniformly cooked yet not overcooked remains the same regardless of cuisine if you want to cook them whole. Cut a cross at the base/bottom of each brussel sprout so that "heat" can get in there easily.

Steamed Brussel Sprouts
Ingredients and Directions: 10-12 brussel sprouts, rinsed then cut a cross at the base of the vegetable, set aside on a plate. Sprinkle some salt, ground white pepper and freshly ground black pepper on the vegetables. Set the steamer for steaming. When the water in the steamer is boiling, add the whole plate of brussel sprouts into the steamer and steam for about 8 minutes. More freshly ground pepper on the cooked vegetables, if you prefer, before serving.



An Escape to Food on Facebook

Monday, October 10, 2011

Sesame Oil White Pepper Steamed Potatoes

"Amazing colors!" first thoughts on getting the samples from Tasteful Selections some time ago.

Growing up in Asia, potato is really not my kind of staple or ingredient (Rice is!). But I was excited to try these potatoes especially when they are petite, cute, fast to prep and easy to cook. 

Have you tried Steamed Potatoes? Yes, you heard me right. S-T-E-A-M-E-D Potatoes!

Monday, October 3, 2011

Butternut Squash Soup

Pumpkins and squash are coloring the scene yellow, orange, and gold. Butternut squash soup is one of the best dishes to represent Fall season.

And if you do not have a food processor or blender to puree the butternut squash, do not worry. This is a trick you can use. Steam the butternut squash (skin already removed and flesh cut into cubes) for 10 to 15 minutes till soften. Then place the softened butternut squash into a deep bowl and mash the squash with a fork, till a slightly chunky puree forms.

Butternut Squash Soup
Ingredients: Butter; 1/2 butternut squash, pureed; 1-2 cups whole milk; pinch of salt and freshly ground black pepper; pinch of ground cumin

Directions: In a heated pan/pot, add butter. When butter melts slightly, add butternut squash puree and add milk (bit by bit, "eyeballing"), then stir till soup texture forms (Note: It depends on the texture you prefer. If you want more chunky and thick soup, add less milk). Add pinch of ground cumin, then pinch of salt and black pepper. Mix well. Garnish with baked butternut squash fries.


Tag: ,