Ang Mo Chap Chye

Trying to get rid of the excess food in the fridge, so adapted a Italian classic called Ribolitta. Otherwise known as ang mo chap chye 8-). Its not classic Ribolitta, but close in concept. Cooked so much I had it over 3 days. Day1 - as a meal by itself with crackers. Day2 - as a side to a fish dinner. Day3, browned 2 small chorizo and rendered its spicy oil, and added the soup to turn it into a more meaty dish.

Stuff I wanted to get rid of that I had in the larder or freezer: can of cooked chick peas, half a brocolli, homemade chicken stock, packet of fresh sweet corn, carrots (small diced for mirepoix and chunks), bell pepper, a small remnant of barley, remnants of frozen corn, onion, garlic, celery, 1/3 cup rice, one sausage (frozen) and one small lump of marinated minced pork.

I also had a left over baguette from Cedele (not nice at all, tasteless and dry, but repurposed for ribolitta. Got lazy and bought bread - regretted it), and one piece of frozen you tiao. Remove crust from baguette and large dice everything.

Added: a small head of cabbage, 1 can of italian plum tomatoes, leek, thyme. Rosemary and basil from the balcony garden.


1. add meat and brown.
2. add and saute a mirepoix of onions, celery, leek, diced carrots, and bell pepper with a little fennel.
3. add can of tomatoes, break it up and cook a little more, with a generous bunch of sliced garlic.
4. Put herbs in basket (or whatever) and put in center.
5. Layer sliced cabbage, barley, rice, chickpeas and other veg.
6. Pour in mix of chicken stock and water. Not too much coz veg will cook down.
7.Bring to boil and simmer about 25 mins.
8. Push in diced bread and cook about 10 mins.
9. Let it sit for at least half a day.

Day 3 re-rendition of the dish

roasted white bait

1. Rinse dried preserved white bait through water and soak 10 mins, then drain dry.
2. Deposit white bait evenly on a large plate with an absorbent paper towel. Squeeze dry on both sides.
3. Spread evenly on tray and insert into oven at 90C for about 20 mins until dry to touch.
4. Increase oven to 150C and roast till browned.

fish head curry

Tried one for the first time. Kind of improvised, so non-std recipe.

Verdict: ok'ish. Fish was fresh anyway. The curry was a bit lacking in depth. Possibly should use a good fish stock next time if I can get it.

Used whatever veg was available in my fridge + yong tau foo from the market.

1. saute half an onion with a pinch of fennel and cumin.
2. Then add packaged fish curry powder. Continue sautee'ing
3. Add stock/water with garlic pieces.
4. Add coconut cream + 3 lime leaves + dried crushed tamarind (just broke off a small chunk).
5. (attempt to add flavor). Add dried white bait and some frozen mussels.
6. Lower the half fish head into the curry. Bring to boil and then simmer on very low for 30 mins.
7. Take out the fish head.
8. Cook the yong tau foo and veg in the curry.

Pumpkin Puree

My inspiration was this

So I steamed some pumpkin about 30 mins. Broke it up with a spoon. Added a touch of cinnamon + pinch of salt and a shake of pepper.

Then I tried adding : Creme Fraiche, My homemade yoghurt and coconut milk cream in that order (to taste).

Result: winner is the one with coconut cream, though MW says I should use less coconut cream to avoid overwhelming the pumpkin.

In the original version, the puree mix is exuded through a NO2 siphon (most likely) to give it a lightness. Obviously can't do that (unless I buy one 8-)).

No pic of the results. Forgot.

Some interesting stuff to learn from

Ate some interesting stuff. Things I might experiment on.

"Salmon Berry Sandwich" with fish eggs. Salty sweet (mostly salty) composed starter that goes well with a proscecco.

 Another starter. This one is a very light pumpkin cream with a crisp thin wafer on top. What works

• The cream is very very light. Will need to experiment. Possibly use creme frache (heavy) or coconut cream? (lighter). 
• There's a light touch of unidentifiable spice. But pumpkin goes traditionally with cinnamon and/or nutmeg. Can try that.
• The cream was probably exuded through a compressed gas siphon. Can't duplicate that, so any home effort will be a compromise

 

This is another starter. What works for this is 

• savoryness from the (again) smoked salmon
• a bit of fruitiness from a tomato confit like mix
• a touch of raw onion 
• texture from bland but crisp veg

Beef short ribs. This might be the least inventive, but well executed.

1. medium to medium rare short ribs (probably sous vide).

2. charred on the outside on the grill

3. sweet sour sauce.

4. mild pickles.

Fish dish. Fish is Hapuka (a deep sea fish). What's interesting is the tarragon crust on top, and a smoked cream sauce. Must try to replicate the smoked cream sauce if I can.