Potato and Cherry Tomato Frittata : IHCC

"Fast & Fabulous", the theme for this week at I Heart Cooking Clubs (IHCC), recipes that takes less than 30 minutes to make. To me, eggs fits perfectly. Eggs are really "fast-food", quick to cook, and everyone loves eggs!

For a quick and fuss-free lunch, I've chosen to make Donna Hay's Potato and Cherry Tomato Frittata, with some changes to the ingredients which I already have. Recipe calls for sebago potato, but since I have some russet potatoes in my pantry basket, I used that instead. And I have replaced the flat-leaf parsley with corianders. One more ingredient is feta cheese, which I have replaced with grated cheddar. 

Eggs are whisked with cooking cream, chopped parsley, salt and pepper. Potato is peeled and chopped, then saute in the frying pan until golden brown and cooked. Chopped red onions goes in and stir for a couple of minutes. Then the egg mixture is gently poured into the saucepan, topped with chopped parsley (coriander), cherry tomatoes and cheese. I have not sliced the cherry tomatoes, leaving them whole. Turn heat to low and cook for an additional 5 minutes. Transfer saucepan to preheated oven and continue to cook the frittata for about 10 minutes. Though it took mine an additional 5 minutes in the oven, just to let it have that nice golden colour.

All in, it was done in 30 minutes! We had this with some white bread and more fresh coriander leaves. Yum!

Potato and Cherry Tomato Frittata
(source from : "donnahay.com")
6 eggs
1/2 cup (125 ml) pouring (single) cream
2 tablespoons chopped flat-leaf parsley leaves (4 tbsps chopped coriander)
sea salt and cracked black pepper
2 tablespoons olive oil
1 sebago (starchy) potato, peeled and chopped (russet potato)
1 red onion, chopped
1 x 250gm punnet cherry tomatoes
100gm feta, crumbled (grated cheddar about 50gm)

Preheat oven to 180C (355F). Place the eggs, cream, parsley, salt and pepper in a bowl and whisk to combine. Set aside.

Heat a non-stick frying pan* over medium heat. Add the oil and potato and cook for 7-8 minutes or until tender and golden. Add the onion and cook for a further 2-3 minutes. Add the egg mixture, top with the tomatoes and cheese, reduce the heat to low and cook for 5 minutes. Place in the oven and cook for a further 10 minutes or until set. Serves 4.

* Make sure your pan has an ovenproof handle so it doesn't melt in the oven.

To view other quick Donna Hay meals that my friends at IHCC made, click here.

And I'm sharing this with :

See Ya In The Gumbo @ Ms. enPlace
My Meatless Mondays @ Bizzy Bakes

Stuffed Beancurd Puffs in Hakka Style

On days when the mind just "freezes" over what to prepare for dinner, cookbooks certainly comes in handy. I love eating Hakka cuisines and especially love the meat stuffing used in Yong Tau Fu. I made this delicious Stuffed Beancurd Puffs for dinner last week, recipe taken from a local cookbook on Hakka cuisine.

I love eating beancurd puffs, especially when stuffed with filling such as this. This filling is made by mixing minced pork meat, fish paste, dried squids, chopped garlic, chopped spring onions, tapioca flour, salt, pepper and a pinch of sugar to taste. These ingredients are mixed in a bowl, using a one-direction stirring, until it became a sticky paste. 

(Tip : to ensure that the filling is well seasoned, cook a teaspoon of filling in a small saucepan with a few drops of oil, taste and adjust seasoning to the filling mixture if necessary. )

Make a slit in the centre of each beancurd puffs to form a pocket and fill it with the filling. Prepare the stock by boiling some chicken stock, add in the stuffed beancurd puffs, add salt, pepper to taste. Let mixture comes to a boil and simmer for about 10-15 minutes until beancurd puffs have soften and the filling is cooked. Add in Chinese long cabbages and let it boil for about 5 minutes. Serve hot.

Very delicious! I served this stuffed beancurd soup with some Hakka Noodles. The meat filling is so springy, chewy and so tasty. I will definitely make this again.

Stuffed Beancurd Puffs In Hakka Style
(adapted from : "Hakka : An Inspiring Collection of Hakka Food)
10 beancurd puffs
200gm Chinese long cabbage (sliced)
500ml chicken broth

For the filling :
200gm minced pork (with fats)
150gm fish paste
20gm dried squids (soak in water until soften, chopped)
1 tbsp chopped garlic
2 tbsp chopped spring onions
1 tbsp tapioca flour
1/4 tsp salt
1/2 tsp sugar
1/2 tsp pepper

Seasoning :
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sesame oil
1 tsp chicken stock powder

1. To make filling, combine all filling ingredients, mix until sticky, keep aside. (stir in one direction until thick and sticky)
2. Make a slit in each of the beancurd puffs, and stuff in the filling mixture until full.
3. Boil chicken broth in a pot. Once it comes to a boil, add in the stuffed beancurd puffs, simmer for 10-15 minutes until filling is cooked through.
4. Add in long cabbages and seasoning, to taste, cook for a further 5 minutes. Serve hot.

I'm sharing this post with :

Cook-Your-Books #7 hosted by Kitchen Flavours

and
Souper Sundays @ Kahakai Kitchen
See Ya In The Gumbo @ Ms. enPlace

Phat Kuaytiaw Raat Naa Muu (Stir-Fried White Noodles with Pork)

Made this Phat Kuaytiaw Raat Naa Muu (Stir-Fried White Noodles with Pork) for lunch last week. We call this white noodles Kuay teow over here in Malaysia, and I am surprised that it is called the same in Thai. I cooked kuay teow very often, but have never added in Kai Lan before. And from what I've seen and read from various Thai recipes for fried Kuaytiaw, Kai Lan is the veggie that is frequently used for this noodle dish.

The kuaytiaw looks like "chee cheong fun" in the photos! 

An easy meal to make, cooked in just minutes. The kuaytiaw is first seasoned with a little light soy sauce while separating the noodle pieces and they are stir-fried in a little oil until they are beginning to brown a little. Remove to a serving plate.Then the sauce is cooked and poured over the kuaytiaw, serve immediately, with some seasoning condiment.

Nam Jim Aahaan Thaleh (Garlic and Chilli Sauce)

This is quite delicious! The sauce uses yellow bean paste, oyster sauce, light soy sauce, sugar, tapioca flour and water, which are all mixed until smooth. Sliced pork fillet is stir-fried with some garlic until cooked about 3-4 minutes, then Kai Lan is added in, followed by the sauce. Stir everything to combine, adjust the seasoning and pour the sauce mixture over the pre-fried kuaytiaw. Serve hot and enjoy.

Phat Kuaytiaw Raat Naa Muu (Stir-Fried White Noodles with Pork)
(adapted from "Food of Thailand")
2 teaspoons oyster sauce
6 teaspoons light soy sauce
1 teaspoon sugar
2 teaspoons yellow bean sauce
1 tablespoon tapioca flour
450gm (1 lb) wide fresh flat rice noodles
4 tablespoons vegetable oil
4-5 garlic cloves, finely chopped
225gm (8 oz) pork or chicken fillet, finely sliced
175gm (6 oz) Chinese Kale, cut into 1 inch pieces, leaves separated
ground white pepper, for sprinkling

1. Mix the oyster sauce, 4 teaspoons of the light soy sauce, sugar, yellow bean sauce and tapioca flour with 125ml (1/2 cup) water in a bowl.
2. Put the noodles in a bowl with 2 teaspoons of the soy sauce and rub the sauce through the noodles, separating them out as you do so.
3. Heat 2 tablespoons oil in a wok or frying pan over a medium heat and stir-fry the noodles for 4 to 5 minutes or until the noodles are browning at the edges and beginning to stick. Keep them warm on a serving plate.
4. Heat the remaining oil in a wok or frying pan and stir-fry the garlic over a medium heat until light brown. Add the pork and stir-fry for 2 to 3 minutes or until the meat is cooked. Add the stalks of Chinese kale and stir-fry for 1 to 2 minutes. Add the sauce mixture and the top leaves and stir together for another minute or so. Taste and adjust the seasoning if necessary.
5. Spoon the pork and Chinese kale on top of the noodles and sprinkle with white pepper. Serve the seasoning ingredients in small bowls on the side, for adjusting the flavour.

Seasoning :
Naam Jim Aahaan Thaleh (Garlic and Chilli Sauce)
4 garlic cloves, finely chopped
3 bird's eye chillies, mixed red and green, stems removed, lightly crushed
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon sugar

Mix all the ingredients together in a small bowl. The sauce can be stored in a jar in the refrigerator for several weeks.

Lena from frozen wings is hosting Asian Food Fest (Thailand) for this month, cook any food from Thailand and link your post. Drop by Lena's for more info about joining in this delicious event.

" I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of frozen wings

I'm sharing this post with :

Cook-Your-Books #6 hosted by Kitchen Flavours