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Archive for the ‘Laksa’ Category

I realised that I never posted photos of my beetroot cake after I cut into it!

Nor did I ever mention that it was seriously the greatest chocolate cake I have ever made (and I make cakes VERY OFTEN)!

Imagine the most moist, chocolatey, sweet, perfect cake ever – and you’re a little close to what it tasted like :p

After I ate my first piece I was just in shock from the beauty of it!

So moist!
Now.. some food I’ve made lately: 


Burger of doom. Cracked wheat rissole on a toasted turkish bread roll, with tomato, avocado, mushrooms and baby spinach. BIG!

A big fresh salad with a cuppa vanilla t, and crackers spread with pesto, olive tapenade and walnut “pate”.


Spicy soy hokkien noodles for mah muffin.


Home-made laksa for the bug (muffin isn’t a lover of coconut like me! hence his soy noodles)

 

Side by side dinners. I fried the tofu, onion, garlic, lemongrass, chili, capsicum, tomato, mushroom etc all together and then separated the noodles and made the soy sauce in one pan and the laksa in another –

THATS HOW KIND I AM!
TWO DINNERS!
(just kidding, my mum used to do that allllll the time hahaha)



The beginning of perfect tiny scalloped potatoes in my perfect tiny pots.


Perfect pots baked fresh outta the oven!


Just like popart!

Perfect mini scalloped potatoes.

Makes four mini pots.

3 large dirty taters (starchy ones), sliced super thin
1 small onion, sliced super thin
1 sprig rosemary, finely smooshed
1 vegie stock cube
1/4 cup water
1/2 cup (ish) skim milk
1 Tablespoon cold butter
S+p
1/2 cup grated cheddar cheese (optional)
Preheat your oven to 200C.
Rub cold butter around the edges and bottom of your ceramic pots.
Slice taters and onion super thin. I used a food processor with a slicing attachment, although a mandolin or a knife would do!
Heat the water and stock cube in a saucepan until dissolved. Add milk, rosemary and salt and pepper – bring to the boil and switch off.
Layer your taters and onions alternately and top with a little extra butter and the grated cheese.
Pour the hot liquid into the pots, don’t worry if it doesn’t fill it – half way is fine.
Put the mini lids on and bake until soft (but not mooshy) … about 45 mins… to be honest I didn’t pay attention and just baked with mah nose and sense of smell!You’ll know.

EAT! 

Nom. Nom. Nom.


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This week we had a family dinner at my mumma’s. She, like most mums, is an amazing cook.


She made lasagna – both meat and vegie to accommodate everyone, and we ate it with a nice garden salad and AMAZING olive sour dough bread from the Semaphore Bakery. SO GOOD.

For dessert we had individual carrot cakes, tiramisu and donuts… well, i mean… ya know, we shared it all n stuff. Muffin and I definitelyrolled into bed that night and I fell into a deep food-coma like sleep. Whereas he couldn’t sleep at all due to feeling too round! HAHA.

Last night muffin and I had vegie burgers with rocket pesto, mushroom ‘pate’, tomato, alfalfa and pickles! Very simple. My favourite veggie patties to buy are definitely the cracked wheat rissoles from Foodland. I’ve eaten them since I was a little kid and at $1.80 each they are a bargain! They’re not too strongly flavoured, but you can see peas in them which I assume means they’re healthy. Amirite, amirite?! I hope so.

For brekky one day this week I had THIS….

actually i lie, i had less than half of this. What was I thinking?! It was a day after mums giant meal and I think I stayed full for about 16 hours! It was baked beans, tofu scramble, a million vegetables, grilled tomato and vegetarian sausages. Anywho, what I did eat of it was tasty. See that toast there? Avocado and sweet chilli sauce! The best thing ever! I’m onto something with that winner.

And to finish off this lovely post… lookie what Muffin got me!!!!! Man oh man, its a submarine tea infuser. THIS IS LOVE.

ps, awwwwwwww.

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Yesterday I went to the Adelaide Central Market with my mumma. It is the biggest under-cover market in the southern hemisphere and I am proud to call it my own. (ALL MINE – muhahaha) Nuff on that, we had lunch at Laksa House which is in a little asian food court off china town.

busy busy busy.

It pretty much has the most amazing laksa in the world. or perhaps just Adelaide. Anywhoo. They are lovely there and they even have a cute little sign that warns you that the laksa will contain shrimp and chicken stock unless you ask otherwise. So I got the vegetarian laksa (the only veggie option – but hey, it’s good!) and mumma got the combination one. The small size is $7 and the large is $9(i think). THELARGEISABSOLUTELYMASSIVE. I accidentally bought it once and I think I ate about 1/4 of it and felt distraught at my wasted-ness. The laksa is definitely delish there and is always ready in less than 5 minutes. By that I mean about 3. At most.

For dinner tonight I had 4 types of soy bean! What a versatile ingredient it seems to be 😀 and what a grand vegetarian I am! hahaha. I made miso soup and had a fry up of tofu, tempeh, soybeans and vegies. Nice and pretty simple.

I ate miso soup for a good few months in Canada before I remembered it had bonito flakes in it. Geeeeeeeeeee wizzzzzz, was I upset. So this one (bonito-free!) was just miso paste mixed with water and some nori.

Soy Bean Extravaganza*:
3 oyster mushroom, sliced
1 swiss mushroom, sliced
1/2 onion, sliced
2 garlic cloves, crushed
1 birdseye chilli, finely sliced
1 baby eggplant, sliced (homegrown)
1/4 zucchini, sliced
1 slice tempeh
1 slice firm tofu
1 cup soy beans (we buy them frozen)
1 Tablespoon soy sauce
1 teaspoon sriracha
1 teaspoon dumpling vinegar
1/2 teaspoon sesame oil
s+p

Method: wok fry:

Fry mushrooms separately until browned and delicious (otherwise they overcook with everything else) Remove from pan and put aside.

Fry onion, garlic, chilli, eggplant, zucchini, tempeh and tofu with some olive oil for a couple of minutes. When pan is hot, throw in frozen soy beans and fry for another 5-10 minutes – or until completely cooked through. Add mushies back and heat through.

Turn off heat and add soy, sriracha, vinegar, sesame oil.

Serve with steamed rice, crispy fried shallots, toasted sesame seeds and miso soup!

* This makes enough for 2… possibly 3. I don’t know how to cook for 1. Coming from a family of 5, it is not in my vocabulary.

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