Category Archives: Short Recipes

Short Recipe: Apple Compote (Prelude to an apple tart)

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The apple season a while back transformed supermarket fruit shelves into a palette of different shades of red (and green). The visual appeal had drawn on TummyTroll to cook something out of them. #phangchewfat had her go at the apples with some rustic-looking Salted Caramel Apple Tartlets, while I opted for a simpler apple tart. This is the first of two recipes documenting the process of making an apple tart, starting with the making of the filling!

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Short Recipe: Asian Style Wild Alaskan Salmon (Guest Post from #koolala)

For this entry we have a special guest post from my good friend #koolala, who recreated a Jamie Oliver salmon recipe with much finesse. We decided to feature this recipe for TummyTroll as we felt that it was a simple, easy dish that students like us could easily whip up even with our limited culinary skills; yet nutritious, refreshingly creative and most importantly delicious! Thank you #koolala :)

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The above is Asian Style Wild Alaskan Salmon, a dish adapted from Jamie Oliver’s recipe of Asian Style Salmon. Like typical Southeast-Asian cuisine, this dish derives strong flavours from garlic, shallots and ginger. The chilli and lime enhance the flavours further and give it a more refreshing taste as well!

Garlic, shallots and ginger usually go well with salmon; they add much “fragrance”. For those who prefer simpler and plainer dishes, Jamie Oliver’s recipe would be just right as the flavour of the marinade is relatively milder. However if you prefer strong flavors like me, you may add more garlic or shallots. Do not use them excessively though, or they will dominate the delicate taste of the salmon. Without further ado, let’s look at my adaptation of the recipe! :) Continue reading

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Short Recipe: Indonesian Steamed Black Glutinous Rice Cake / Kueh Bolu Ketan Hitam (黒糯米糕)

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I love kueh kueh (or kuih or kue or kway whichever way you spell it). Due to my mother’s good (or bad) influence, since young I’d developed a tongue that is deeply appreciative of Malay, Nonya or Indonesian kueh kueh. While I’m not an expert at making kueh because making kueh is so laborious, I’m glad to say that there are still simple enough kueh recipes for amateurs like me to try. This Indonesian Steamed Black Glutinous Rice Cake, or Kueh Bolu Ketan Hitam, is one of them. There are only a few simple steps and steaming involved, yet the result is a rich, moist and delectable kueh with a taste of home. The only downside is that it doesn’t keep long due to the high egg and coconut milk content… But with a kueh this delicious I don’t think its shelf life needs to be taken into consideration, does it? ;)

P.S. It doesn’t look particularly appetising due to its blacker than death appearance, but don’t be deterred by the charcoal appearance!
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Happy Bento / Short Recipe: Baked Eggs in Ham Cups (Breakfast Ham Cups)

45648_559352184098078_522383969_nThis has got to be the simplest recipe on TummyTroll so far (and probably for a long time to come) – Two ingredients needed, ham and eggs. It doesn’t even need salt or pepper to taste. Really? Really! And the best part is, these Baked Eggs in Ham Cups, or Breakfast Ham Cups, are so delicious I’d take them over poached eggs or scrambled eggs for breakfast. Really! Whoever thought of this deserves a Nobel Prize of the food world. What’s more, it’s just perfect in a Bento for a convenient packed lunch isn’t it? Yum! Continue reading

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Short Recipe: Roast Chantenay Carrots with Cumin & Honey

555043_559352110764752_534691507_nCarrots. It’s one (root) vegetable one usually takes for granted in deference to more “glamorous” counterparts like asparagus, zucchini or even broccoli. Despite its commoner status, it’s apparently the most popular vegetable in the world together with potato! It’s readily available in any season, dirt cheap (literally comes with the dirt too), versatile and highly nutritious – What’s there not to love? I am a big fan of carrots myself, sometimes eating them 4-5 times a week. Sometimes I worry I’ll turn orange from eating too many carrots too often… Free fake tan?!

Random trivia aside, it’s a shame that many of us prepare carrots the same old way – Boiled (yikes), steamed, or raw if we’re lazy. Roast ing your carrots is actually a really simple way to jazz up those orange sticks of goodness. It probably requires a little more work than mere boiling, but roasting them retains the sweet flavour much better. In addition, the carrots with their slightly charred flavour and crispy edges instantly give them an extra oomph! I’d added cumin and honey for a more interesting flavour profile, but I believe the carrots will taste just as good without the extra seasoning – Just plain ol’ olive oil, salt and pepper will do the trick! Continue reading

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Short Recipe: Chwee Kueh (水粿)

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Chwee Kueh are little steamed cakes made from rice flour and water, topped with savoury preserved turnip and a dollop of sambal chilli. They’re steamed in small bowl-like metal containers and form a small “dimple” or well of water in the middle when done (because they’re so soft and moist)! It’s a really popular breakfast item and snack. Fortunately they are also one of the easiest Singaporean/Malaysian delights to make at home because they require so few ingredients that should be readily available at oriental supermarkets. It’s really a godsend to overseas students like us, because it’s one of the easiest ways to cure homesickness!

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Short Recipe: Crustless Quiche with Greek Yoghurt, Swedish Wild Garlic & Mature Cheddar

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I love quiches. While it did take me about 14 years of my life to pronounce it correctly (prior to that I used to call it “queash” oops) I have loved it from the first time I’d tried it. The creamy, melt-in-the-mouth texture and savoury rich egg-cheese combination drives me crazy. Well, it isn’t that rare to find quiches in Singapore and Malaysia these days due to a greater appreciation for French baked goods but 10 years ago it would have been quite difficult to find quiches, much less good quiches. However, with an oven, a flan tin, and some eggs and cheese, you can make your own too – It’s really less difficult than we all thought!

That said, although I love quiches I tend to stay away from them unless I’m absolutely craving for them. Why, because it’s extremely calorific. Just take a look at the typical quiche recipe with their cups of cream, full cream milk, grated cheese, eggs, bacon, lardons, not to mention a crust made with lard… Wow, that’s enough explanation is it not? Good news is, I’d found a recipe to make healthy quiches replacing unhealthy ingredients while still retaining the rich flavour of a good quiche! Mainly, it’s the ingenious replacement of the cream with smooth Greek yoghurt and the exclusion of the crust (store bought ones can be deceivingly unhealthy). Surprisingly, it still tastes as good! Enjoy the short recipe below:

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Short Recipe: Pineapple Jam for Pineapple Tarts (黄梨酥 / 黄梨挞)

66118_532908936742403_733011070_n (1)When it comes to Chinese New Year snacks, the undisputed popularity champion must go to Pineapple Tarts. Almost every ethnic Chinese person I know likes pineapple tarts –  I’d hardly found anyone who dislikes or hates it. And I can understand why – With buttery soft tart bases and moist sweet-sour pineapple jam, pineapple tarts just scream delicious!

Does your family purchase pineapple tarts from suppliers or supermarkets outside, or do your grandmothers, aunts, mothers (and grandfathers, uncles, fathers by all means) make them all at home? I belong to the former and grew up listening to my mother chant “Pineapple tarts are one of the hardest snacks to make”. My mother’s words are definitely not an exaggeration… My greatest respect goes to all who make their own pineapple tarts. Just imagine stirring pineapple jam over the stove over low heat for hours standing, then making a buttery dough so sensitive to touch (butter melts easily when it comes into contact with our human hands), and then finally making enough tubs of them to give away to your relatives (oh those babies, how could you bear to part with them!)

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Short Recipe: Cinnamon Muffins With Streusel Topping

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Ever since getting a set of cupcake liners from my secret santa last christmas, I have been finding recipes for muffins and cupcakes just to make sure that these go well used! This recipe for cinnamon muffins is definitely one of the best I’ve come across because of the moist texture you get. Oh, and not to mention Do give it a shot.

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Short Recipe: Fried Preserved Turnip, Chai Poh (菜脯)

Hello world! This second instalment of TummyTroll’s special Chai Tao Kway week will introduce the two secret weapons to making a good Fried Carrot Cake – The preserved turnip, and lard (We’re eating: Chicarrón / Pork Rind / Fried Lard Bits (猪油 / 猪油渣)).

Preserved turnip is wonderfully versatile – It used to be a Chinese poor-man fare, stirred into plain porridge, eaten with Chwee Kueh or steamed rice cakes, or fried with eggs into an omelette affectionately known as Chai Poh Neng. I believe a good preserved turnip really makes all the difference to making an exceptional Fried Carrot Cake with all the flavour it lends to the essentially mild-flavoured radish cake.

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