Category Archives: Western

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!

Continue reading

Advertisements
Tagged , , , , , , , ,

We’re eating: Chicarrón / Pork Rind / Fried Lard Bits (猪油 / 猪油渣)

What makes Char Kway Teow glistening smooth?
What makes Kuala Lumpur’s Hokkien Mee irresistibly fragrant?
What makes an exceptional Bak Chor Mee stand out from a mere good one?

It is… (I don’t want to break your hearts but I have to say it)… Lard. I know the health-conscious readers are probably going to skip this post right away, but hold on – Lard isn’t all that bad. It surely isn’t an angel, but it’s not a devil either. In fact, lard lends an unforgettable and distinctive flavour to many dishes unbeknownst to most people. The silky smooth hot soup in a basket Xiao Long Bao probably contains more lard than a big bowl of Bak Chor Mee.

This is Part III of our special Chai Tao Kway Week at TummyTroll, and one might wonder if this is even necessary – Do we really see lard in our Chai Tao Kway? The answer is yes, as it used to be prepared with lard, but more hawkers have opted for vegetable oil since then for health concerns. Lard is hardly used these days, but we have included it nonetheless! Enjoy :)

Continue reading

Tagged , , , , , , ,

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:

Continue reading

Tagged , , , , , , , , , , ,

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:

Continue reading

Tagged , , , , , , ,

Short Recipe: Pan-Grilled Fig & Veggie Salad, in Fig Vinegar

I first discovered the wonders of a perfectly-done Grilled Vegetable Salad at Kith Cafe in Park Mall, an unpretentious cafe and diner at Dhoby Ghaut in Singapore. And I have been in love since! Why is that everything that’s been grilled tastes so good – Chicken wings, seafood, meat on skewers (satay), and even vegetables! And I’d been attempting to make my own, although with little success since I don’t have a grill. *hic*

But it’s alright… I’ll make do with what I have, so why not “pan-grill”? This is a 100% unorthodox method and the goods sure don’t taste as good as its properly grilled counterparts, but this should cut it for people who don’t have grills or broilers at home. Most of all, you get to savour these commonly neglected vegetables at their very best – Caramelized, slightly crisp, and drizzled with a light glaze of Fig Vinegar. Enjoy!

Continue reading

Tagged , , , , , , ,

Step-By-Step Recipe: Garlic & Thyme Asparagus-Stuffed Chicken Rolls, with Hollandaise & Buttered Toast

When in Britain, indulge in British Asparagus – Well, I wish I could say this all year round. British Asparagus is only in season for a short 7-8 weeks from May to June in summer. Good things don’t last for too long do they? For now, we’d just have to make do with the supermarket varieties that are slightly less tasty than asparagus in its full blooming season.

For the unacquainted, asparagus is an incredibly prized young shoot, a cousin of the lily plant. Commonly known as the king of the vegetable world, it’s widely raved about for its tender stems and delicate sweet flavour. It’s an expensive delicacy no matter the variety (green, white, purple, sprue and more), but considerably tastier and fresher (of course!) in the UK than in Singapore and other non-asparagus producing countries. It’s awesome just eaten its own, but we took it further and paired this full-flavoured treat with chicken, Hollandaise sauce and butter, all rolled up into little pillows of joy! Enjoy the step by-step recipe below :)

Continue reading

Tagged , , , , , , , , , , , , , , , , ,

We’re eating: Toasted Baguette in Light Tomato Reduction with Fig Vinegar

This is for the tomato lovers – No fancy seasoning, no delicate complements, nothing but tomato that screams tangy in your face! Served this as the appetizer of the two-course meal for the dinner of party of 6, and it does what it should – Whets the appetite and gets it going. A dressing of a fruity Fig Vinegar gives it extra jazz. Yum!

Continue reading

Step-By-Step Recipe: Organic White Truffle Oil Creamy Mushroom Tortiglioni

This isn’t just the ordinary Creamy Mushroom Pasta. This is Creamy Mushroom Tortiglioni  with a truckload of the freshest mushrooms and a most generous lashing of an incredible Organic White Truffle Oil. Yes, you didn’t hear that wrong. There’s Organic White Truffle Oil in the house — TummyTroll has officially transcended to the elite class (of the food world)! Oh whee.

“Wilt thou bless us mortals, thy holy Organic White Truffle Oil?”

Continue reading

Tagged , , , , , , , ,

We’re eating: Slow Cooker Chicken Stew

I love my slow cooker (that is, until I discovered that it got terribly dented in the process of moving house, how shameful). I just love the magic in coming back home after a long day at school and breathing in the air of a patiently slow cooked stew in the kitchen. Whatever you put inside – Leftover cuts of tough meat, about to expire root vegetables, uncoordinated dashes of random seasoning – It seems like a slow cooker makes anything taste magical! And of course, at its economical best too.

Presenting to you… Slow Cooker Chicken Stew! Continue reading

Tagged , , , , , , , ,

Short Recipe: Pan Seared Scottish Salmon with Lemon, Dill & Swedish Wild Garlic

A friend of mine recently commented that TummyTroll‘s recipes are rather big on salmon… I double checked and she seems right! Subconsciously we’d been gravitating towards salmon for our dosage of the sea. How not to, when there is an abundance of fresh fine salmon from Scotland a few hours up north? Pals of mine would know that I’m not a big fan of fish in general, but Scottish salmon has proven to be a keeper in my books – Firm, succulent flesh with a delicate sweet taste. Voila.

Edit: Here is a picture of the Swedish wild garlic. This is the dried variety. It’s not garlic per se – More of a variety of long-leaf chives. Also known as ramsons!

Continue reading

Tagged , , , , , , , , , , ,
Advertisements