And The Peace of God

Russel Wong is a Singapore born Hollywood celebrity photographer, and this Katong Laksa recipe is from his mum. His mum was born and bred in Katong, and was well known for her Nyonya Laksa. Her Nyonya Laksa is so good that even a certain Hollywood star craves for it whenever she is here.

I have kept this recipe for the longest time but have never attempted to cook it because I was daunted by the long frying time of rempah and its overpowering smell. I took about 35 minutes to fry, and this I did when nobody was home.  

What is Laksa without hum(cockles)? My plan was to cook the laksa first and buy the garnishes later.When the laksa was cooked, I couldn't wait to have a bowl and I have only fried beancurd(taupok) with me. 

This laksa is so good and delicious, very much like Katong Laksa that I don't need other garnishes.

Nonya Laksa

serves 10 small bowls

Ingredients

Rempah

2 thumb size pieces of fresh tumeric, peeled

10 slices of galangal

25 pieces dried red chilies, soaked in water to soften

7 candlenuts

2 tablespon of belachan

400g shallots

6 stalks of lemongrass

1 tbsp ground coriander

Salt to taste

60g(80g) of dried prawn, soaked in waer(1-2 cups) for 30 minutes and then ground fine.

250ml cooking oil (100ml)

Coconut Milk - 1 fresh coconut(2kg), First squeeze without water for thick coconut milk. Add 3 litres(2.5) water for the second squeeze.(thin milk)

1 kg fresh thick rice vermicelli,blanched 

10 pieces of fried beancurd

a small bunch of daun kesom, reserved some for garnishing(finely chopped)

Method

• Grind all the ingredients for the rempah first. Heat up wok with about oil and fry ground rempah fro about 1.2 hour to 45 minutes in low fire.Remove from heat and cool.
• Add the ground dried prawns and keep frying. Add the last bit of water that was used to the prawns. Use about 1 to 2 cups. Add in the rempah.
• As you are frying, add a tablespoon at a time, the thick coconut milk, until 1/2 of that quantity is used. Add 4 stalks of Daun Kesom and keep stirring.Slowly add in the thin coconut milk and keep stirring to make sure that no lumps form. Let this soup boil (while stirring continuously) for about 30 minutes and add salt to taste.
• The final step is to add the remaining thick coconut milk to thicken the soup. Do this on medium heat for a few minutes and then switch off fire. Do not cover pot.

And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus. Philippians 4:7

Every Word of God Is Flawless

Tray baked food are great food to prepare. Usually quite economical, it saves you time to prepare, and is also versatile to feed for one or a crowd.
This is a tray baked pasta that I come up with for the Bake Along. I have all the ingredients needed and it takes about 10-12 minutes of preparation and 20 minutes cooking time.

Chicken, Bacon and Thyme Pasta Bake
Recipe source: Whatever You Do
serves 3

Ingredients

250g large spiral tricolour pasta
1 chicken breast fillets, small cubed (150g)
2 bacons, roughly chopped
10 Button mushrooms, sliced
50g butter
1 tablespoons plain flour
11/2 cup chicken stock
1 cups milk
a sprig of thyme
1/2 cup grated cheese, I use mozzarella
ground pepper to taste

Method

• Preheat oven to 180C.
• Cook pasta as per directions. While pasta is cooking, heat 1 tablespoon of oil in a pan and brown chicken and bacon. Add mushrooms, stir until cooked. Remove pan from heat and set aside. 
• Melt the butter in the pan, add flour an stir until a paste forms. Cook for 1 minute. Whisk in stock until combined. Add milk slowly, stirring until sauce thickens. 
• Combine sauce, drained pasta and chicken mixture, pour into a baking dish. Top with grated cheese and bake for 20-25 min until golden.

Note: Served with a fresh salad. This tray baked has very little sauce which I like.  It is not dry and pasta is coated with sauce and cheese.

This post is linked to Bake Along 'Baked Pasta' hosted by Zoe from Bake for Happy kids, Lena from

Frozen Wings and Joyce from Kitchen flavours.

Every word of God is flawless; he is a shield to those who take refuge in Him. Proverbs 30:5

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Be Still Before the LORD

To some people, Mac and Cheese is one of the comfort food they're after, for nothing beats a generous helping of creamy, oozy cheese. 

Some people swear by mac and cheese boxes, but made from scratch is much better. Ingredients are mostly pantry essentials.

The recipe is from Miss Tan Hsueh Yun, a food editor  with The Straits Times/Sunday Times. 
This is a straightforward recipe with versatility. In the recipe, two types of cheese are used, sharp cheddar and gruyere, a bechamel sauce and Ritz crackers topping. Gruyere is used for its creamy and nutty taste, while sharp cheddar is more  flavorful  and tangy. Bechamel sauce gives the dish a creamy and silky base. Ritz crackers provides a buttery and crunchy topping. Together, they made a very delicious and indulgent dish. Mac and cheese can be served as main or sides.

Mac and Cheese

Serves 4 as main course, 6 as a side dish

Ingredients 

2 tbsp salt

250g elbow macaroni 

100g ritz crackers

150g sharp or mature cheddar cheese

150g gruyere cheese

500ml milk

50g salted butter

50g plain flour

Salt and freshly cracked black pepper to taste

Chopped chives,scallions or flat leaf parsley for garnish (optional) 

Method

• Preheat oven to 180C
• Bring a large pot of water to boil, add the salt and then the dried macaroni. Set the timer for 2 minutes before the recommended cooking time. For example, if the recommended cooking stated on the package is 11 minutes, set the timer for 9 minutes.

• Place the crackers in a resealable plastic bag, seal the bag. Using a rolling pin or the bottom of a sturdy glass, bash the crackers as finely or coarsely as you like. Pour the crumbs into a bowl and set aside.
• Grate the cheeses using a coarse grater or a food processor fitted with a grating or shredding disk. Set aside in a bowl.

• If the pasta is ready, drain in a colander.
• Heat the milk in a small saucepan until it is hot but not boiling. Turn off the heat.

• Place a medium saucepan over medium-low heat. Melt the butter in the pot and then add the flour. Whisk the flour and butter together until it becomes a paste. 

• Slowly add in the hot milk, whisking thoroughly until it becomes a smooth sauce.

• Add the cheese and continue whisking until the cheese melts. If the mixture becomes too thick, thin it out with extra hot milk, 1 tbsp at a time. Turn off the heat.

• Taste the cheese sauce and add salt if needed, and pepper to taste. Pour the drained pasta into the sauce and mix both well using a metal spoon.

• Spoon the pasta into a medium oven-proof baking dish. Sprinkle the cracker crumbs over the pasta. Place in the oven and bake 20-30 minutes or until the crumbs are brown.
• Let pasta rest for 10 minutes, sprinkle chopped chives, scallions or flat leaf parsley if using. Serve.

Note: If using panko or fresh breadcrumbs, drizzle some melted butter over the dish after sprinkling the crumbs over, so they turn a lovely golden brown. Cooking the bechamel sauce over medium-low heat ensures that the flour is cooked thoroughly so the raw taste of it does not mar the bechamel. Aside from salt and pepper, other seasonings can include freshly grated nutmeg or dried mustard powder.

To turn this dish into a one dish meal, add chopped ham or leftover roast chicken and some spinach leaves to the pasta. Other additions can include sundried tomatoes, juicy corn kernesl, sauteed mushrooms and even bacon.

This post is linked to Little Thumbs Up CHEESE hosted by Alice, ILove.ICook.IBake, organised by Zoe, Bake for Happy Kids, and Doreen,My little favourite DIY

Be still before the LORD and wait patiently for him; do not fret when people succeed in their ways, when they carry out their wicked schemes. Psalm 37:7

Approved Workmen Are Not Ashamed

Sometimes I wonder if the food I replicated from celebrity chefs and blogger friends taste like what they cooked. I like to wonder if I get the texture right which is equally important as looks and taste. I try not to substitute ingredients or omit seasonings. When friends ask for a recipe which I have cooked and not tasted, I always ask that they try my cooking first and then replicate. But I have to remind myself, cooking is about creativity. If you can recreate a recipe using your own style and it tastes good, it doesn't really matter. But are we doing these chefs the discredit?

After cooking and trying this Gordon Ramsay's dish, I just couldn't help to have that thought again. Are my Gnocchi like Gordon's? I couldn't help wondering because I was surprised by the taste and texture of this Potato and Ricotta Gnocchi. Never mind the looks( supposed to be handmade and look rustic), but they taste heavenly. I am surprised for I have not made my own pastas or dumplings before. Are Gnocchi pastas or dumplings?' Many are confused.

Gnocchi in Italian means dumplings, and according to Wikipedia are pastas made from various ingredients like semolina,wheat flour,egg,potatoes, cheese.  In short, they can simply made from flour, potato and eggs. Gordon Ramsay added ricotta into the mixture to make it light and fluffy. This is exactly what my gnocchi texture taste like. Light and fluffy with a crisp, not doughy at all!  I am delighted by my first attempt.

Gordon Ramsay makes this gnocchi the star of the dish, and together with a light buttery sauce it is simply magnifico!.  If you're making this dish, I wish you do not leave or substitute any ingredients. Every ingredients and seasonings made the taste so authentically Italian.

Potato and Ricotta Gnocchi
Gordon Ramsay Home Cooking

Ingredients

2 large floury potatoes
50g ricotta cheese
90g plain flour(more)
1 free-range, beaten
1 thyme sprig, leaves only
sea salt and freshly ground white pepper
grated Parmesan cheese, to serve

For the sauce

olive oil, for frying
freshly ground black pepper
peas, fresh or frozen
butter
1 thyme sprig, leaves only
zest of 1 lemon

Method

• Preheat the oven to 200C. Bake the potatoes in their skins for 1-1 1/4 hours until tender the whole way through.  Remove the flesh from the skins (ideally while still warm) and mash until smooth - a potato ricer works best here.( I used leftover from my baked potato skin. You can boil potato whole to save time) Mix in the ricotta, a pinch of salt and white pepper and the flour.

• Make a well in the middle, add the beaten egg and begin to combine the mixture with floured hands. Work in the thyme leaves and continue until smooth dough has formed. Be careful not to overwork it or the dough will end up too dense and won't expand when it goes into the water.

• Cut the dough in half and shape each piece into a long cigar shape about 1/5cm thick. Using the back of a floured table knife, cut each length of dough into 2 cm pieces to make 'pillows' or individual gnocchi. Gently press each one in the center using your floured finger. The dent will hold more sauce and allow the gnocchi to take on more flavours.

• Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1-2 minutes until they stat to float.

• Drain the gnocchi and leave them to steam dry for 1-2 minutes.
• Meanwhile, start to make the sauce. Heat a frying pan over a medium high heat and add a little olive oil. Add the gnocchi to the hot pan with a pinch of salt and black pepper and saute for 1-2 minutes on each side until nicely coloured.
• Add the peas to the pan with a knob of butter and the thyme leaves. Toss to heat through, then add the lemon zest. Serve with grated Parmesan cheese.

Linking this post to Little Thumbs Up 'CHEESE' hosted by Alice from Ilove.Icook.Ibake, organised by Zoe from Bake for Happy Kids and Doreen from My little Favourite DIY

AWANA

Awana stands for Approved Workmen Are Not Ashamed and comes from the Bible verse 2 Timothy 2:15.

Do your best to present yourself to God as one approved, a worker who does not need to be ashamed and who correctly handles the word of truth.

The Awana clubs teach the gospel of Christ to children from kindergarten to primary school. Children are group according to their age groups; CUBBIES for preschoolers, SPARKS for lower primary and T&T(Truth & Training) for upper primary.

Throughout the program, children are rewarded for memorising Bible verses and completing their workbook. They also learn through games and crafts. The older children are also introduced to life application of the gospel. This is a club that reaches out to the unchurched too, making it an excellent place for parents to send their children to learn Christian values while participating in a club.

The clubs meet every Saturday during school term and this is a ministry of the church and follows the Awana approved curriculum worldwide. There are uniforms for the children, Coloured T-shirts for Sparks and T&T, vests for the cubbies, which they all can display their awards earned.

Your Word Is A Lamp For My Feet

Not too long ago, I tried to "harvest" squid ink from fresh squid but it was not worth the trouble. Squid ink are available cheaply at gourmet stores and they can be kept in the fridge for a year.
I have been eyeing this Squid in its Ink recipe from The Harry's Bar cookbook by Arrigo Cipriani.

There is only one famous Harry's Bar in Venice, located on Venice's Calle Vallaresso, near the Piazza San Marco. Harry's Bar has been for five decades, the meeting place for artists, writers, royalty,maestros,divas and celebrities. The founder, Giuseppe Cipriani is also famous for inventing the famous Bellini coctail and Carpaccio which is a dish of thinly sliced raw beef. The bar is also well known for its risottos and dozens of pasta dishes.
The family has expanded their business to pastas, olive oils, sauces, cookbooks and kitchenwares. Today, you can find the Cipriani group of bars and restaurants in many parts of the world.

This dish  Seppie In Tecia Col Nero, Squid cooked in its Ink makes an excellent sauce for pasta. It is also good with risotto. In the cookbook, it is served with grilled polenta.

Seppie In Tecia Col Nero
Squid Cooked In Its Ink
Adapted from The Harry's Bar Cookbook
serves 6 as a main course

900g medium squid or 675 cleaned squid
6 tablespoon olive oil
1 large celery rib, finely chopped
1 medium onion, finely chopped
1 garlic clove, chopped
4 plum tomatoes, peeled, seeded, and diced
1 1/2 cup dry white wine(375ml)
1/2 cup finely chopped mixed fresh herbs, including basil and parsley
125ml fish stock or water, if needed'
salt
freshly ground pepper
25g squid ink
Parsley, fresh red chilli slices to garnish



Method

• Heat the oil in a large skillet over medium-high heat. Add the celery, onion, and garlic, and cook until softened and golden but not browned - about 5 minutes.

• Add the tomatoes and cook for another 3 minutes. Add the squid, raise the heat to high, and toss for a few minutes. Then add the wine and the herbs and boil for 2 or 3 minutes more. Turn down the heat.

• Add in the ink, season with salt and pepper  and cook over low heat, partially covered, until the squid is soft, about 1 1/2 hours. Stir occasionally and add a little fish stock or water if the liquid evaporates. Taste the squid and adjust the seasoning.

Note: The long cooking time will not make the squid rubbery. When it is cooked that long, the squid develop a totally different kind of tenderness in texture.I cooked half a recipe and served with regular pasta, 

I have not been to the Harry's Bar in Venice so I can't tell if my version is similar in taste. My home made squid ink pasta definitely tastes better than those I have tried elsewhere.

I am also showing off my two new Le Creuset to you, bought at warehouse sales at 70% off list price. There were not many choice colours but I am happy with these two.

26" Buffet Casserole 

26" Stew/soup pot

Some of items on sale

I am linking this post to Cook-Your-Books by Joyce of Kitchen Flavours.

The Mailbox Club

Since Sunday School started The Mailbox Club in July, we have 29 children who have completed the first series. There are about 6 to 10 lessons in each series at different level for children 5 to 12 years old.

These children will be receiving their certificates of completion during the children's camp in November.

Your Word is a lamp for my feet, a light on my path. Psalm 119:105