Oh Look, Krill!

Oh don't worry. Whales don't eat clownfish, they eat krill.

Friday Foods: Corned Beef Sandwhiches

It’s been a long while since the last Friday Foods entry. This recipe was requested by Seriously Sarah, wanting to know how I make my corned beef sandwiches, since she was interested in making some for herself.

Corned beef
Photo by joshuaheller

Corned beef sandwiches are one of my favourite foods, good for meals at any time of the day. I don’t really find this sandwich in cafes so I usually have them at home.


1 can of corned beef, or lamb
1 medium sized onions, finely chopped
3 cloves garlic, chopped
1-2 chillies, chopped finely
A handful of flat leaf parsley, finely chopped
1-2tbs oil
pepper, to taste

Open the can of corned beef and chop up the contents into smaller bits, for easy frying.

Heat the oil in the pan and add in the onions, garlic and chillies, fry until the onions are soft.

Add in the chopped corned beef and fry until it’s soft and stir the onions, garlic, and chillies through the beef. Taste and see if you’d like a little pepper.

Once you think that the beef is fully cooked through, turn off the fire and stir in the chopped parsley.

Serve in your choice of bread. I like using the sandwich maker for compact sandwiches.

Friday Foods: Tumeric Chicken

One of the things that I love about Dude is that he cooks and loves to experiment with spices. One of the latest things that he came up with is Tumeric Chicken. This recipe is very different from mine but I have to say, his recipe tastes so much better. Though that could just be because I was hungry when he served the chicken for dinner.

Dude has awesomely given me the recipe to his chicken and even pictures to go along with it.

2 tbs tumeric powder
2 tbs black pepper
4 tbs coriander seeds, ground in a mortar and pestle
2 tbs chili flakes
2 tbs vegetarian oyster sauce
4 tbs Thai fish sauce (nam pla)
900g chicken


Mix everything but the chicken together, for the marinate

marinate spices

Poke holes into the chicken skin side with a fork. The chicken should be clean and dry before adding it into the marinate. Mix well and marinate it for as long as you want.


In a non-stick pan, without using any oil, put the chicken in, with the skin side down. The fat will render out and you won’t need to add any oil at all. If you want a crispier skin, remove the oil from the pan and place it skin side down in the pan to crisp up.

Serve it with rice or porridge or you can make it into a sandwich.

The marinated chicken can be kept in the fridge for up to a week.

Friday Foods: The Traditional Malay Fried Rice

Or better known as Nasi Goreng Kampung.

Nasi Goreng Special
Photo by hpgonline

The first time I had this was when I visited my late paternal grandmother and an aunt had made this. It was different from the fried rice I’ve known; it’s spicy, a little on the salty side and hits the spot and burns the tongue, just the way I like it.

2 bowls of cooked rice, preferably stored in the fridge over night
3 red chillies, cut into big chunks
2 shallots
1 clove of garlic
3g of toasted belacan (shrimp paste)
3 long beans, chopped into 1/4 inch lengths or shorter
1/2 carrot, diced into small cubes
1/2 cup dried anchovies
1 egg, scrambled
50g of shrimp, shelled
salt to taste
3-4tbs oil

Put the chilli, shallots, garlic, belacan and a pinch of salt into a food processor or a blender and blend everything until it’s smooth. Don’t add too much water when blending as it will take longer to cook to a thick paste. Alternatively, you can pound the mixture in a mortar and pestle, which is the traditional way to do it. Set the paste aside.

In a wok or pan, heat up some oil. Throw in the anchovies and fry until their brown and crispy. They burn rather easily so take care when frying. Drain and set the anchovies aside.

Fry the shrimp in the same oil that you fried the anchovies in. It won’t take long. Drain and set the shrimp aside.

Fry the pounded/blended paste in the same pan. Adding a little bit more oil will help with the frying, but not too much since it’ll make you fried rice too oily.

When the paste is fully cooked (because if it isn’t, your rice is just going to taste of raw chilli), add in the rice. The rice may be lumpy so break the lumps with your stirring utensil and stir to make sure that the rice is fully coated with the paste.

Add in the chopped vegetables. Stir the rice to mix in veggies and continue cooking until the veggies are cooked through.

When the fried rice is cooked to the point where the paste coating the rice granules is dry, stir in the scramble egg, cooked shrimp and fried anchovies.

Served hot with your choice of sambal or side dish.

Note: This is just the basic recipe for the fried rice. You can add in anything you want with it. Personally, I love adding in chopped up left over fried chicken from yesterday’s dinner and a lot, a lot of fried anchovies. I’ll usually add in a couple of chilli padi to give it that extra kick.

Friday Foods: Fried Maggi Noodles And Rice

Mmmm..maggi goreng (Fried Maggi Noodles) + Quick & Easy Fried Rice

Photo of fried Maggi noodles by Brian J Chong
Photo of fried rice by iriskh

What do you get when you combine two different things, two different dishes into one recipe? Something totally new. While I was in uni, a friend of mine came up with this recipe, incorporating fried instant noodles and rice together. It’s easy and superbly filling too.

1 packet Maggi instant noodles, curry flavour
1 bowl of rice, cooked and cold (preferably, yesterday’s leftovers)Yes!
1 small onion, chopped
1 clove garlic, chopped
50g prawns, cleaned and de-veined
a handful of mixed frozen vegetables (optional)
1 egg
1 tbs oyster sauce
salt and pepper to taste
1 tbs oil

Boil the instant noodles according to the packet. Keep the seasoning aside to use later. When the noodles are cooked, drain and set aside.

Make scrambled eggs and set aside.

Heat the oil in a wok or pan that’s big enough for the dish. Fry the onion and garlic until it’s fragrant. Toss in the prawns and the frozen veg and fry until the prawns are cooked.

Add in the noodles and the rice. Stir it around a little and sprinkle the whole sachet of instant noodle seasoning all over the noodles and rice. Stir the rice/noodle mix to make sure that everything is covered in the seasoning. Add in the oyster sauce and mix well.

When the rice/noodles are well mixed with the seasoning and sauce, add in the scrambled eggs and mix thoroughly.

Taste and see if more salt and/or pepper is needed.

Served hot as a one-dish meal for any time of the day.

Note: Like all fried rice and fried noodle recipes, this one is just as flexible. You can add in anything you like, meat, fresh vegetables, processed mystery meat, you name it. I’ve only ever tried it with the curry flavoured instant noodles since it’s my favourite. If you do try it with other flavours, do let me know how it turns out.

Friday Foods: Omelette The Way I Like It

kat's omelette with trumpet mushrooms, guanciale, and aioli at sante charcuterie
Photo bykthread

Eggs are one of the most versatile food stuff. There are so many uses for it and you can even have it on it’s own. One of my most favourite egg related food item are omelettes. You can do so much with it and the best of all, you can have it as a meal at any time of the day.

Omelettes are a must have breakfast item for me when I go for a holiday and when the urge strikes me, I even make it at home.

2 eggs, beaten
1/2 of a small onion, diced minutely
1 cup of fresh mushrooms, sliced into bite-sized pieces
1/2 cup grated cheese
2 slices of ham, sliced
1 tbs butter

Heat the butter in a non-stick pan until it’s melted. Throw in the onion, ham slices and the mushroom. When the mushrooms and onions are soft, add in the egg.

Swirl the egg around to cover the pan. Mix the mushroom around in the egg before it starts to set to get all the mushroom covered with eggy goodness.

Let it set a little and dump in the cheese over the egg.

When the bottom omelette is all set, carefully fold it in half and continue cooking until the omelette is cooked through.

Serve with mash, sausage or my favourite, baked beans.

Note: I love using fresh mushrooms because the taste is totally different from the canned ones. I prefer using button, Swiss brown and portobello mushrooms for omelettes but you can put in any type of mushroom that you like.

I typically use chicken ham or turkey bacon due to the fact that I don’t take pork.

As for the cheese, I like cheddar mixed with edam but you can put in any type of cheese that your heart desires.

Friday Foods: Shakshuka (Poached Eggs In Spicy Tomato Sauce)

Photo by Joe and Jo

I saw a variation of this dish a long while ago on the Food Network, though they used bacon to flavour the oil and then to sprinkle on the top. While looking for that recipe, I found something similar but more Asian/Middle Eastern.

1/4 cup extra-virgin olive oil
5 Anaheim chiles or 3 jalapeños, stemmed,
seeded, and finely chopped
1 small yellow onion, chopped
8 cloves garlic, crushed
1 tsp. ground cumin
1 tbsp. paprika
1 28-oz. can whole peeled tomatoes,
Kosher salt, to taste
8 eggs
1/2 cup crumbled feta cheese
1 tbsp. chopped flat-leaf parsley
Warm pita, for serving

Heat oil in a 12″ skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pita, for dipping.

Note: I’ve not yet tried out this recipe yet, so if you do, tell me how it goes.

Friday Foods: Thai Green Curry

Thai green curry
Photo by jetalone

The first time I encountered green curry was when my colleagues and I went to Bali Thai, for a fellow colleague’s farewell dinner. I didn’t know what to expect as I’ve never had it before. I was surprised at how creamy, yet spicy it was. At that time, I was on a cooking binge so I searched and found a relatively simple (but tedious) recipe for green curry from scratch.

For the green curry paste
* 15 large fresh green hot chillies
* 3 shallots, sliced
* 9 cloves garlic
* 1 tsp finely sliced fresh galangal
* 1 tbsp sliced fresh lemon grass
* 1/2 tsp finely sliced kaffir lime rind
* 1 tsp chopped coriander root (or substitute coriander stems if unavailable)
* 5 white peppercorns
* 1 tbsp roasted coriander seeds
* 1 tsp roasted cumin seeds
* 1 tsp sea salt
* 1 tsp shrimp paste (omit this is you’re going vegetarian)

For the curry
* 400 grams beef (a little less then 450g)
* 1 tbsp cooking oil (corn, safflower or peanut oil, not olive oil)
* 3 tbsp green curry paste (more if you like it spicier)
* 2 1/2 cups coconut milk
* 2 kaffir lime leaves, torn
* 5-10 small fresh Thai eggplants, quartered
* 2-3 fresh red chilies, sliced diagonally
* 1/4 cup sweet basil leaf (optional)
* 1 1/2 tbsp fish sauce (or salt if you’re going vegetarian)
* 1 1/2 tsp palm sugar (or regular sugar if you don’t have any)
* Sweet basil leaves and red chili slices for garnish

For vegetarian:
2 cups napa cabbage or chinese cabbage, shredded
1 medium red pepper, cut into thin strips
1 medium carrot, cut into matchsticks
1 cup fresh or canned straw mushrooms
1/2 cup canned baby corn
1 cup tofu puffs (or firm tofu cubes that have been deep fried)
1/4 – 1/2 cup Thai basil leaves, loosely packed.


Toast the spices in a frying pan until they’re fragrant but not for too long as they burn easily. Combine coriander seeds, cumin and peppercorn in a mortar, pound well. If You don’t have a mortar and pestle, you can use a dry blending attachment that usually comes with the blender. Transfer to a bowl and put aside.

Pound the chilies and salt together well. You can use a blender for this, just try not to add in too much water. Add the remaining ingredients except shrimp paste, pound until mixed well. Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.

Slice the beef into thin pieces, about about 1/3″ (3 cm) thick. Sauté the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.

Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to a boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.

Garnish with sweet basil leaves and red chilies before serving with hot rice.

Note: The last time I made this, I used all the paste that I made (yeah, all 15 sticks of chili) as I thought that the curry needed to be thicker and spicier. It depends on how spicy you want it. You can also substitute the beef with chicken or fish, though that changes the cooking time. Give it a go and tell me what you think.