Cloud Glass for September 2011

This month I have changed my cloud glass on show from Purple to Blue.

Tuna Salad Sandwich

I have half a can of tuna left over from the other night so I decide to make a quick lunch out of it.

I like tuna salad sandwich. I have a very fond memory about it – I often had this sandwich when I was in my teens and tagged along with my mom to Co-op supermarket. While our mum was doing her grocery shopping, my brother and I would wait for her in the cafeteria (with brown and orange interior – so modern back then) having sandwich and iced tea. How cool was that! They served this sandwich with a bit of prawn crackers. Might sound weird but it was delish.

My tuna sandwich is quick and simple, you will need:

Half 185 gram can of Tuna (not necessarily left over), drained and flaked

1 heap teaspoon of good mayo

1 heap teaspoon of sour cream

A dollop of tomato sauce and a dash of Sri Racha chilli sauce (my other best friend)

Black pepper

2 slices of bread, toasted – mine is whole meal.

Mix tuna with mayo, sour cream, chilli sauce with a bit of black pepper. Spread on toast -you might like to sprinkle a few salad leaves on the tuna mixture – that will be perfect to make up a sandwich.

I also have my sandwich with a bit of potato chips – as substitute for prawn crackers. Note to self: Find a packet of good quality dried prawn crackers next time I go to the big Asian grocery in Dominion Road. Dried prawn crackers need to be deep fried until they puff up the same way as Poppadoms.

Pipi for Daffodil Day

It’s Daffodil Day last Friday.

Tea Towels

I am 100% sure I am not the only one who likes tea towels. They add colour as well as distract the prying eyes from a multitude of sins in your kitchen (I’ll tell you the secret of keeping your kitchen clean – don’t cook in it - simple!)

They are ideal as gift too for kitchenistas (the kind who like spending some of their time cooking in the kitchen, that is!) I use three at a time in my kitchen – one or two will never be enough especially when you have your other half using the same kitchen but not necessarily at the same time. Quite often, I found my poor tea towel in the pot and pan or utensil drawer – and once or twice in the rubbish bin – I take it as a hint to go out and buy more tea towels:)

Downside Up

Bob is a big fan of Peter Gabriel and owns many of his CDs, VDOs and DVDs. His music, however, has grown on me over the years. I have never seen PG live in concert but from the DVDs and VDOs I can tell you that he always has his audience in his palm. He does not only have a great voice but also a brilliant showmanship.

I just cannot help thinking about one of my favourites “Downside Up” from his OVO album when I see Bonnie like this...

And Pipi....

And Bonnie again......

Thai Spicy Chicken and Galangal Soup - Tom Kha Kai

This is Bob’s favourite but he likes Zap’s version much more than mine. But never mind, for the time being he has to put up with my home cooking. There are a million and one recipes of this Tom Kha Kai – my version is likely to be similar to nine hundred thousand of them as basic ingredients are roughly the same. I use dried chillies – as they are easy to come by and give the soup some colour.

Ingredients

250 grams Chicken meat, sliced

100 grams Mushrooms, I use Portobello as they are firmer and don’t disintegrate if you cook them a bit too long

1-2 Lemon Grass stalks, cut into 5 cm long, bruised with the flat of your big knife or rolling pin

4-5 Kaffir Lime leaves, torn by hand

3-4 slices of Galangal (you can buy frozen or dried from Asian groceries)

1 small Red Shallot (or 1/4 Red Onion if you cannot find shallots)

1 1/2 cup of good quality Coconut Cream with high fat content otherwise your soup will be too thin

2 1/2cups of Chicken Stock (guess what - I use my magic chicken stock powder to make up the stock)

Chilli Flakes

Chilli Oil (optional)

Toasted whole Dried Chillies to garnish (optional)

Lime juice (one lime should do but cannot tell how many limes exactly – it depends on the limes – you have to taste as you go)

Fish sauce to taste – start with a little bit first

Coriander leaves to garnish

Method

Boil the stock with shallot, lemon grass, kaffir lime leaves and galangal.

Add coconut cream and chicken, reduce the heat and boil gently until the chicken is cooked. We don’t want the coconut cream to split too much (unlike green or red curry – which you want it to split until the oil surfaces).

Add mushrooms. You can season the soup with fish sauce and chilli flakes at this stage but do not add lime juice until the soup is removed from heat and ready to serve.

Season to taste with more fish sauce, lime juice and more chilli flakes and/or chilli oil. Chilli oil will add colour to the soup and a bit more heat too - so use your judgement when adding the chilli thingies. Tasting as you go is the key for happy tongue and tummy.

Break a couple of toasted dried chillies (if you can handle the heat) and sprinkle on top of the soup along with coriander leaves.

If you cannot stand the heat, you can substitute chilli flakes with capsicum (bell pepper) flakes.

Chilli Oil: Heat 2-3 tablespoons of canola oil in the saucepan (with thick bottom), add 1/2 tablespoon of chilli flakes. Fry quickly until fragrant – take care not to burn them. Remove from heat. Wait until cool then pour into a small glass jar. This chilli oil will keep well in the fridge and will be very useful for many dishes.

Be warned - If you chilli flakes are very hot, please make sure that you have your extractor/rangehood fan on high and/or open the kitchen windows.