May Luk: What U Got In That Claypot?

Clean Plate 2 - Fragioli Soup

Mon, 13 Feb 2006 18:50:31 GMT

Clean Plate 2 - Fragioli Soup

Cannelini Beans - 350 gm = soaked overnight with 2 gloves of garlics
Carrots- 2 med = chopped
Onions - 1 large = chopped
Celery - 2 stocks = chopped
Tomatoes - 3 large = diced
Herb Stock Cube = disolves in hot water
Optional Wine - 1 cup 1- In hot pan, sautee onion, celery and carrots with some olive oil.
2- Add the drained cannelini beans and tomatoes into the pan; add in wine and cover, let the wine evaporates in the cooking.
3- Add in small amount of stock liquid, barely covering the beans. Do not add too much liquid.
4- Simmer the beans and add in more liquid as needed.
5- The soup is ready when the beans are soft.
6- Serve with shaved parmagiana cheese.

Clean Plate One

Mon, 06 Feb 2006 12:39:11 GMT

Clean Plate item 1 - Spaghettini Salmone

Salmon - 200 gm
Spaghettini [9 mins]- 140 gm
String Beans - 100 gm
Red Pepper - 1 big - sliced
Flat leave parsley - 3 tbsp - chopped
Tomatoes - 3 - cut into wedges
Garlic - 2 - chopped
Olive oil - 1 tsp
1- Boiled spaghettini in salted boiling water. Add string beans 6 mins into cooking the pasta.
2- Pan fried salmon on lightly oiled pan - high heat for 3 mins and then low on 2. Flip the fish around and so the same on the other side. Salt and pepper the fish slightly.
3- Whilst cooking the fish, put red pepper on the side of the fish to caramelize the pepper.
4- Add in the tomatoes after turning over the fish. Sprinkle garlic on top of tomatoes and peppers. Slightly salt the vegetables.
5- Toss the fish to break it up and gently stir it to make a sauce. The spaghettini should be ready to be drained and tossed into the salmon tomato sauce.
6- Turn off heat, add in parsley, toss and serve.
7- Serves 2 on mayware 'Gimme' pasta bowl.

Warm Salad Recipe

Mon, 30 Jan 2006 21:56:07 GMT

Warm Legumes with Winter Cabbage Salad 250 gm dry weight - Soup mix -Yello split peas / green split peas / red lentils / barle/ barley flakes
Small winter cabbage - half
Balsamic Vinegar - 2 tbps
Extra Virgin Olive Oil - 2 tbps
Pinch of salt
1- Soak soup mix for half a day. Boil in water, skim off any skum and simmer for 25 miuntes or until al dente. Drain and rinse the legumes in water briefly.
2- Cut the cabbage in 1 inch stripes. Boil in little water for 4 minutes. Do not over-cook.
3- Drain the cabbage and mix together with the beans. Season with a bit of salt. Toss in oil and vinegar and serve warm immediately.
4- Serves 4 on a warm large and plain white hotelware.
5 - GI friendly side dish. Also good eating with oatcakes

Aloo Gobi Dhal

Sun, 29 Jan 2006 20:58:12 GMT

Aloo Gobi Dhal Cooking time: 30 minutes 270 gm Red Lentil
300 gm New Potates - cut in big cubes
300 gm Califlower (about 2/3 of a med size califlower)- cut in big chunks
1 Kallo Organic French Onion Stock Cubes
1 tbps Madras Medium Heat Curry Powder
1 tbps White Pepper Powder
1 tiny pinch Five Spice Powder
1 tbsp Olive Oil Pinch of salt 1 tbps Grated Fresh Ginger
Chopped Flat Leave Parsley
1- In a pan, coated it lightly with 1 tbsp of olive oil. Put in the new potates, brown on both side.
2- Melt stock cube in 600 gm of hot water
3- Add the califlower to the pan, and brown slightly. Be careful not to burn the vegetables. Sprinkle curry powder, white pepper powder and pinch of salt. Stirr fry together for a couple of minutes.
4-Add washed red lentil, stock liquid. Bring it to a boil and then simmer until the lentil is cooked. Add more water if needed.
5- Turn off heat, mixed in freshly grated ginger and parsley, serve immeidately.
6- Serves 4. In bright colours hand painted earthenware dishes
This is a very mild dish. For extra kick, add chopped fresh chillis.

GI Friendly Spaghettini Rapidi

Fri, 27 Jan 2006 18:55:34 GMT

GI Friendly Spaghettini Rapidi For One 70 gm Spaghettini (about 70 strand)
125 gm String Beans
6 ripe cherry tomato romano
1 Mozarella di Bufala (125 gm)
1 tsp Black Olive Tapenade
1 tsp Extra Virgin Olive Oil 1- Boil spaghettini in a pot of hot salty water
2- Add string beans in the pot 7 mins into cooking the spaghettini.
3- In a bowl, add the chopped cherry tomatoes and the tapenade before tossing in the drained pasta and string beans.
4- Toss and mix well. Tear up the mozarella and spread over the pasta
5- Drizzle olive oil on top and serve.
6- No need to add salt as the tapenade is a salty condiment.
Preparation time: 15 minutes

Mon, 19 Sep 2005 19:42:30 GMT

Me So Purple Aubergine in Dark Miso Sauce 2 Abergine cut in chucks
2 cloves of garlic - finely chopped
1 tbps dark miso
1 tbsp olive oil
pinch of sugar

Heat garlic in oil on high heat
Add miso and aubergine, cover pan for 2 mins. Let the steam from the pan lid cook the aubergine.
Stir often and add splashes of water to pan so that the pan does not get burn, cover pan intermittenly, make sure there's no too much water in the pan.
When the aubergine is about to be ready, add pinch of sugar. Make sure the aubergine is coated with a light coat of miso sauce and it's not too watery.
Serve on Mizuyo Yamashita lacey rock and bowl.

Mon, 19 Sep 2005 16:21:58 GMT

Red Red Chipotle Con Porcini 1 Can of Feijão Frade Cozido [Black Eye Pea 28 oz / 850 ml] - 545 g drained]
Handful of Porcini Mushroom [re-constituted]
1 Onion - chopped
1 Carrot - chopped
5 Ripe Tomatoes - diced
1 tsp Chipotle Chiles in Adobo
2 tbsp Olive Oil

Sautee onion and carrots in olive oil in low fire for about 20 mins untils soften. Sprinkle very little salt to season
Add the chopped tomatoes and turn to high heat. This is to caramelize the tomatoes and it would intensify the flavour. Sprinkle very little salt to season - be careful not to add too much salt in the beginning, there will be more salt in the canned bean - do season in every step.
When the tomatoes thickens, add the chipotle chile. Taste to see if you want more heat for the sauce.
Stir in porcini mushroom, stir and add a bit of mushroom water to thin out the sauce a bit. Turn to medum heat and heat for about 10 mins.
Add in the drained black eye pea. Simmer for 15 mins. Add more mushroom water if stew becomes too thick.
Serve on engraved porcelain dish with thick celadon glaze - Korean celadon okay.

I had Red Red for the first time at the Notting Hill Carnival. It's a Ghana dish of black eye pea in a spicy tomatoe sauce. It's very dellicous with rice. I cannot find the exact recipe of Red Red and I'm a bit weary of cooking with red palm oil. Above is a multicultural version that I have come up with. The chipotle chiles, always go great with tomatoes, add a bit of smoky heat to the sauce. The posh porcini add another textural depth to the stew. This richness of texture and flavour is like the Notting Hill on a Saturday afternoon.

Mon, 01 Aug 2005 20:10:57 GMT

Spin the Lentil One onion - chopped
Three small carrots - chopped
Two cups giant spinach stems - diced
1 cup red lentil - washed
Organic French Onion stock cube
Optional ; 2 gloves of chopped garlic.
Med heat - Sautee' onion and carrots in 1 tbsp of olive oil. Sautee' for about 15 mins so that the vegetables are caramelized.
High heat - add in diced spinach stem and stir for a couple of minutes. Add lentil and 2 cups of water, bring to a boil.
Low heat - add in stock cube and simmer until done. Add more water if neccessary.
Salt and pepper to taste.
Serve with cucumber and cream cheese on bloomer slices.

Sat, 30 Jul 2005 20:09:34 GMT

Allioli Mesh (Non Dairy) New potatoes_____1 lb
Allioli_____________1 generous spoonful
Olive Oil__________add if neccessory
Allioli ~ 10 roasted garlic pulp plus two teaspoon of olive oil to one pound of potatoes. Boil new potatoes until done. about 25 mins. Mesh potatoes with a fork into small chucks. Mix in allioli, stir well. Salt and pepper to taste. Goes well with grill fish and board beans. Alternative:
~ Add cabbage and peas for bubble and squeak allioli.
~ For extra kick, add one mesh raw garlic to the mix (for one pound of potatoes).

Wed, 27 Apr 2005 10:15:33 GMT

One Pot Fish Couscous Bianco 250 gm of white fish - cut into 1 inch cubles
100 gm of broccoli - diced
1 cup couscous
Water or chicken broth
1- In a pot, cook the broccoli with 3 tbsp of water for 2/3 mins. Then put the broccoli aside.
2- Put the fish together with 3 tpsp of water (chicken broth) and cook for 5 mins until the fish is 70 % done.
3- Pour in another cup of hot water (chicken broth), bring to a boil. Put in the couscous; together with the broccoli; cover the pot; then turn off the heat. Leave the couscous for 5 mins to 'fluff'
4- Serve with your choice of dressing or sauce.
Sauce options:
1- Cilantro and sasame oil and soy and red hot chlli pepper
2- Hot salsa - mexican
3- Italian salsa cruda - basil, garlic, olive oil and tomatoes crushed together