Skip to main content

What Sort Of Dinner Is This?


This was our dinner a few nights ago. I don't really know why, but I find myself craving for this sort of dinners more often these days. I believe that's what happens when one gets old - you realise that time is running out and you just want to do the bizarre.


This was my plate. Which was different from Hubby's. Which was different from our little princess's.

I had orzo salad with feta cheese, olives and cherry tomatoes on some salad mix, blanched asparagus and rosti with tons of sour cream.


Hubby had the same thing except that he had grilled steak on his. By the time I whipped out the phone camera, he had already wolfed down half of his plate.

Our princess had grilled steak with rosti.


Now, let's talk about this rosti. Grab a seat, if you are not sitting down. It is a long talk.

Like many others here on the sunny island of Singapore, I was introduced to this wonderfully delicious dish called rosti when I visited Marche. Back then their rosti was a must-have item. I wonder if it still is today? I can't really remember how much it cost exactly back then, but I will put my best guess at around S$6 per serving. So after so many years (10 years?), I went back to Marche recently and was so shocked to learn from their chalkboard menu that a serving of rosti must now come with either sausage or smoked salmon and prices start at S$14.90! There's no option for plain rosti. I paid for a half burnt sausage and a small serving of the potato pancake but I told myself that this is the last time I am going to doing that.

Well, I guess I will have to thank Marche for giving me boot on my hind to make my own. If not, I will still be paying to eat this.

Again I do apologise for the lack of a proper recipe since I was half crazed with hunger and was just shooting from the hips with this. If you are keen for proper instructions, please check out The Guardian for their take on rosti.

Basically, I grabbed a bunch of Russet Burbank potatoes and peeled all of them. Halved them lengthwise (so that they could fit into the mouth of the food processor). Set the food processor up with the large hole shredder. Run the potatoes through the processor. By the time I was done, there was ton of liquid from the shredded potatoes. So I had Hubby squeezed out all the liquid from the shredded potatoes and put them onto a clean kitchen towel. Then I wringed as much liquid out of the potatoes as I humanly can. Don't worry if the potatoes start to turn brown and exude brownish liquid. It is okay! Your potatoes will turn back to white again when cooked. While all that wringing was happening, we had a large skillet heated up with a generous portion of olive oil. Distribute the shredded potatoes evenly on the skillet and fry until they start to brown. Then you are done!

But potatoes alone just won't do to complete the meal for me. So I cooked up a batch of orzo (rice shaped pasta) and just toss it with whatever ingredients found in the fridge.


This was happiness in a bowl for me.

For proper instructions, please go over to Epicurious. I had followed their recipe for the salad dressing.

Now, as I had mentioned to you earlier that I whipped out my handphone to take photos. I lied.

Well, I didn't actually lied. The photos were taken from a handphone, except that it was Hubby's spanking new iPhone 4S instead of mine. The photos came out so much nicer than mine, except for the last one above which I took with my camera but edited it with Instagram. If not, it would have looked hideous. Just look below.


This photo just doesn't do justice to the dish and look at the colour! Okay, I think I shall not complain any longer and had better go back to my cammy.

Comments

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.



Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?



The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Conversation With A Pre-Teen

Conversation #36845

Princess: "Mummy, what's this in your phone's photo gallery?"

Me: "Oh, that's my 杏仁茶(Chinese Almond milk drink)."

Princess: "It looks like my slime."

Me: "..."

I still cannot phantom the joy of playing with slime.

This was indeed my precious homemade Chinese almond milk which I had to rationed carefully since I had made only a small quantity to try out. There are plenty of recipes out there, and me being me, I just bought a bag of Chinese almonds (南杏) and just winged it without any measurements. I am beginning to cook like my mum, with whom I am forever exasperated when I try to coax a recipe of my favourite dish out from her. So now I am equally unable to give a recipe here. Sigh ... I guess I am really my mother's daughter. But I will not leave you in the lurch. I made this Chinese almond milk based on this video from YTower Cooking Channel, so go check it. The method is so easy and the result is unlike any…