Category Archives: Creative

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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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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Happy Bento: Yorkshire Puddings stuffed with Broccoli, Cheddar & Cottage Cheese

549481_559352137431416_293722401_nIt seems like my love affair with unconventional stuffed Yorkshire Puddings returns whenever the exam period draws near… Remember HAPPY BENTO: CREATIVE & WEIRD STUFFED YORKSHIRE PUDDINGS last June? Somehow I’m always eating Yorkshire Puddings in a manner unknown to most people (I’d only eaten Yorkshire Puddings with Sunday Roast once). Not that I’m complaining but purists please don’t come hurling at me! Continue reading

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Step-By-Step Recipe: Oven Baked Stuffed Pork Chop with Sour Cream & Parsley

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Pork chops are delicious. They’re relatively easy to make and hard to go wrong with – Almost everything seems to go well with a slab of juicy pork loin steak… But that’s also the problem. It gets boring making pork chops after a few times. If you, like me, have run out of creativity experimenting with different marinades and sauces for a basic pork chop, why not try stuffing these thick meat slabs with something, anything? It makes the humble pork chop infinitely more interesting and doubly delicious! :) Continue reading

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Step-By-Step Recipe: Honey Beer Bread with Cheddar Cheese

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Here’s a millionaire’s question: What do honey, beer and cheese have in common?

a. Common household ingredients
b. Low-cost and affordable
c. They all have distinct tastes and scents
d. They make people happy (okay well at least me)

All of the above! Throw all three in with some flour and butter, and voilaaa you get this ingenious Honey Beer Bread with Cheddar Cheese bursting with an incredible fragrance from the yeast of the beer, a sweetness derived from the honey, and a savoury contrast from the soft chewy cheese. The best thing about this recipe adapted from Rebecca‘s is that it only comprises a few simple ingredients easily available in your kitchen cupboards, and the preparation is easy, quick and fool-proof. So delicious and hassle-free, I’m already thinking of when I will make this the next time round! :)

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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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We’re eating: Pan-fried Swede Patty with Creamy Watercress Sauce

Remember the swede we grated for our Step-By-Step Recipe: Fried Carrot / Radish Cake, Chai Tao Kway (菜头粿)? We only used half, but didn’t let any go to waste. And here we have swede patties – Like your average potato pancakes, but sweeter and juicier in a deep orange hue! I love it, but this comes with a bit of preparation time. Also gets a little messy in the kitchen – But this is hardly a deterrent to die-hard foodies like us is it not?

Enjoy some step by step photos below. No recipe this time because this was a pure experiment that went well!

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We’re eating… Greek Cheese, Cherry Tomato & Walnut Arugula Salad with Hazelnut Oil

Hello there! Here’s… More salad! My body’s not complaining – Neither are my tastebuds really. The spice of arugula, sweetness of tomatoes, nuttiness of walnuts, and crumbly-richness of Greek cheese… All married into a wholesome salad with a drizzle of ultra-fragrant Hazelnut Oil. I do have a thing for all these exotic oils. Super yum!

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We’re eating… Smoked Salmon & Clementine Arugula Salad in White Truffle Oil & Basil Vinegar Vinaigrette

Winter’s not exactly a good time to be having summery salads, but my body and stomach have been become a little wary of the heavy food brewing in the kitchen. Think stews and soups and a lot of hot chocolate! These days I’d been experimenting with homemade salad dressings and drizzles, and I’d come to the conclusion that homemade sauces are way tastier and healthier than their store-bought counterparts. What’s more, you get to customize the food to the exact taste you want it – How much better can this get?

For today, we have a smoked salmon and clementine salad with arugula (rocket leaves) which paired perfectly with a new baby in my cupboard – Basil White Wine Vinegar! It made a wonderfully light and delicate vinaigrette with some White Truffle Oil and a dash of whole-grain mustard. Yum! Enjoy the photos below:

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Step-By-Step Recipe: Baked Cabbage Rolls in Double Cheese Sauce

Cabbage rolls are one of the most common dishes in many parts of Eastern Europe, the most famous being gołąbki from Poland. Is it because cabbage is widely available, or because it’s versatile but affordable? Our readers from Eastern Europe should enlighten me on this! I’m a big fan of cabbage rolls myself, especially the steamed Chinese ones with Hua Diao wine and minced pork and water chestnuts. Yum!

Here at TummyTroll we try to be a little creative with our Baked Cabbage Rolls – No meat or seafood as we made this for our vegetarian mate – Wrapped with soft peas and cheddar in a double cheese sauce:

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